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Hayley would eat that

vegan and vegetarian fare.

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Hayley would eat that

Hayley would eat that

  • 1,084 Pins

Salmon with Sriracha and Lime Sauce!

Salmon With Sriracha Sauce and Lime - SELF

Maple Vanilla Mixed Nuts - try these for your sweet and salty snack cravings!! So easy and a healthy snack option!

Mexican Sweet Potatoes with 5 Minute Mexican Tahini Sauce | | Sweet, spicy and full of Mexican spices and ready so fast! #vegan #glutenfree #sweetpotatoes #mexican #spicy #sweet #dairyfree #oilfree

Mexican Sweet Potatoes w/5 Minute Mexican Tahini Sauce

Vegan & Gluten-free Peanut Butter Mousse Pie - Only 7 ingredients and sooo easy to make! | VeganFamilyRecipe... | #nogluten #dessert #cake #cleaneating #chocolate

Lemon Thyme Shortbread Cookies (vegan, low-gluten or gluten-free, paleo-friendly)

Herbed Cashew Cheese (dairy free) #dairyfree #cheese #paleo #recipes

Herbed Cashew Cheese (dairy free) -

sweet potato, kale & corn chowder – A House in the Hills

sweet potato, kale & corn chowder – A House in the Hills

Rosemary Infused Grapefruit and Kale "Restaurant" Salad - A refreshing citrus plant based vegan salad infused with fresh rosemary, accompanied by juicy grapefruit, softened kale, hemp hearts, sunflower seeds and red cabbage. The rosemary citrus dressing pairs perfectly with this luxurious yet simple anytime salad.

A Sweet Potato Smoothie That Tastes Like Ice Cream. I can't wait to harvest our sweet potatoes so I can try this recipe. #barefootalk

A Sweet Potato Smoothie That Tastes Like Ice Cream

lavender mango granola. Xo, LisaPriceInc.

Naturally sweetened with dates - version II of my Peppermint Patty Bars! Includes nutritional info. #recipes #vegan #snack

Pumpkin Pie Energy Bites. The perfect snack for pre or post workouts. Also lunchbox friendly since they are nut free! No added sugar. #vegan #glutenfree #nutfree #snacks

Pumpkin Pie Energy Bites - My Whole Food Life

coconut milk & rosewater panna cotta

Roasted Acorn Squash and Apples with Quinoa, Kale, and Tahini Maple Dressing | edible perspective

brussels sprouts latkes / what's cooking good looking

what's cooking good looking

Coconut Shrimp Tacos #tacotuesday

Coconut Shrimp Tacos - Creme De La Crumb

How to make crispy salt and vinegar sweet potato chips with only 3 ingredients and no deep fryer!

Salt & Vinegar Sweet Potato Chips - Creme De La Crumb

Dense & Chewy Pumpkin Cookies - Gluten Free & Vegan

Ethiopian Sweet Potato and Lentil Wat with Injera Flatbread - Vegan Recipe

Ethiopian Sweet Potato and Lentil Wat with Injera Flatbread

The easiest chocolate cake ever! WIth avocado frosting! ~vegan~ Plus, a make ahead cake mix easier and healthier than using a box mix~

BeginWithin Nutrition - Health and Happiness Begin Within

It seems like the blog world is sprinting at a million miles an hour. When I first started religiously food-stalking in high school, the blog world was small. While I have no idea how much it has grown, it certainly seems like there are more than ten bloggers today for every blogger there was in the mid-2000s. It's more than the numbers: the opportunities for bloggers to do things outside of their blog have erupted, too. Back then there were clubs like the Daring Bakers and support groups like Adopt-a-Blogger (my blog at the time was adopted by Jordan of Kitchen Karate). A few, standout bloggers seemed to be going above and beyond, scoring deals to author cookbooks, or speak on talk shows. These days, bloggers blog like it's nobody's business. Actually, they blog like it is their business and in a few cases, it really is. You're probably wondering why I'm rambling about this. It turned into more of a ramble than I intended. But when I started Foraged Dish, I was shocked by the number of opportunities that immediately presented themselves to me.  The thing is, I didn't start blogging because I wanted to write a cookbook, or because I wanted to become a full-time power-blogger. I just wanted somewhere to channel my creativity, and somewhere to share my recipes. One email I received, however, was too good to pass up -- I was immediately excited not just about being a (small) part of it, but about the over all project. Have you heard of Health Recipes Magazine? It's an eMagazine full of simple, delicious recipes that help people live healthier lives.  Back in June, I got an email from Shanna, the executive editor of the publication. I was shocked: You want to feature my recipe? Really? But I was also completely excited. Health Recipes Magazine wasn't just any run-of-the-mill health-washed publication. The editors hand pick recipes from bloggers to make sure they truly are nourishing. It's all about giving people recipes that are good for them, and then inspiring them to try them. That's why I responded with a decisive "Yes!" My recipe for Lamb Chops with Strawberry, Mint and Truffle Sauce is featured in the latest edition of Healthy Recipes Magazine. Visit their website and subscribe to see it, here.  Now, I wasn't going to write you a blog post and not include a new recipe, so I've included photos and a recipe for one of my new favorite side dishes -- Warm Spinach Salad with Caramelized Figs and Butternut Squash. With a nice mixture of sweet and savory, this is an easy side dish that looks (and tastes) completely decadent.  Warm Spinach Salad with Caramelized Figs and Butternut Squash 1 tablespoon coconut oil 6 figs, halved 2 cups raw butternut squash, peeled and cubed 1 clove garlic, minced 1/4 small red onion 5 cups fresh spinach (baby OR chopped normal spinach) Salt to taste Optional for serving: Almonds   1. Heat the coconut oil in a skillet until it sizzles. Place the fig halves flesh-side down in the hot oil, and cook for 5-7 minutes, or until the edges begin to brown and the sugars begin to caramelize. Remove from pan, set aside. 2. Place the butternut squash and garlic in the pan with the oil. Sauté the squash until it is soft and crisping on the edges (to get a nice sear on the squash, stir infrequently, allowing each side to crisp up before turning).  3. While the squash cooks, slice the red onion into very thin slices or mince it. 4. Turn off the stove, and add the red onion and spinach to the skillet. Stir to combine. Until the spinach begins to wilt. Add salt to taste. Scoop everything into your serving dish. Arrange the figs over the top of the salad. 5. Serve warm. Optional: Sprinkle with slivered almonds before serving (this adds a nice crunch factor).

Warm Spinach Salad with Figs & Butternut Squash

Edamame, Black Bean & Corn Quesadillas with Lime Crema.

Edamame, Black Bean & Corn Quesadillas with Lime Crema

Sweet Potato Apple Ginger Juice - taste love and nourish

Sweet Potato Apple Ginger Juice - taste love and nourish

Green lentil soup with coconut milk.

The Traveler's Lunchbox - Journal - Cold Comfort