Inspired by Forks Over Knives to reverse cancer, IBS and heart disease, my husband and I started cooking whole-foods plant-based foods for our family in 2013.
Our success has inspired me to share our techniques and recipes for creating satisfying oil-free vegan meals here.
Please, explore my site, see meals my wfpb family eats, why we do it, and information about how you can eat more plants too!
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- Rhubarb Strawberry Crisp, low-fat, vegan, gluten-free, low FODMAP, healthy dessert
- Butternut Squash Apple Galette – Whole-Foods Plant-Based
- Tahini Roasted Broccoli – Whole-Foods Plant-Based
- What my IBS Symptoms Were Like – Before I Went Vegan
- Garam Masala Baked Acorn Squash – Stuffed With Cranberry Rice