RECIPES

Spiced Apple Pie Shake

Eydie asked me to create a recipe for a Spiced Apple Pie ice cream, which sounded good to me!  I started with my favorite apple, Honeycrisp, and made it even sweeter with healthy dates.  Now I wanted a “plant based cream” so I used full-fat coconut milk.  All that was needed was to add some warming spices and yummy, this unfrozen ice cream base was so delicious.  Then we froze it, and it turned icy….still delicious, but too crunchy. The solution—turn it into a milkshake!  Eydie & Michelle (Eydie’s CGTO—Chief Go To Officer for Garden of Eydie) went wild for it. And guess what…no ice cream maker needed!

Just like life…when something isn’t just right one way, pivot and who knows….something amazing can happen.

SEE RECIPE

Mini Pumpkin Mac & “Cheese” Bites

Back in “the day” when I was on the Standard American Diet, I developed a recipe for three-cheese Mac & Cheese hors d’oeuvres.  I baked them in advance and then stashed them in the freezer to be at the ready for dinner parties and last minute guests. Everyone loved them and it was so easy to just pop them in the oven to reheat!  Just ask Ed! I missed having delicious hors d’oeuvres ready to go. It’s almost Thanksgiving and we are abundant with squash, especially the delicious Cinderella Squash the French so much adore. That’s when it came to me to create a plant-based worthy mac & cheese using the left-over cooked squash.   Enjoy and please comment below and let us know what you think! 

SEE RECIPE

Apple Spice Donuts

Donuts are such a loved and craved food, but sooo not healthy, until now!  Ashley, our vegan baker, came up with a very unique, and healthy take on donuts with this light, yet satisfying sweet and spicy version.  They are perfect to serve for a tea party.  Or make them for a party treat to give to your dinner party guests just before they leave, with a note saying, “Have a restful sleep and a delicious morning treat.”

SEE RECIPE

Jack O'-Lantern Pasta

We wanted to create an adorable Halloween dinner for our Plant-based Juniors and came up with the idea of making Jack-o’-lanterns out of spiralized butternut squash.  The bright orange colored butternut squash noodles are combined with a delicious butternut squash sauce, and make the face. The eyes and nose are formed from smoky black beans and the mouth is made with sliced red cherry tomatoes.  The pumpkin is complete with asparagus forming the stem. Not only is this fun for kids to eat, it has all the makings of a super nutritious meal.

SEE RECIPE

Dinosaur Pancake Sandwiches

Everyone always asks me how I got my start in the kitchen. How old was I…When did I know I wanted to be a chef…Did my parents encourage it…Well, the answers are: I was young, do you ever really know, and yes! If you want quality time with your kiddos and give them the encouragement they need to be themselves, then this is the recipe for you! Bringing families together is what we’re about, so welcome to the family!  –Ashley

SEE RECIPE
1 2

Hi, I’m Eydie!

Welcome to Garden of Eydie where my passion runs deep for helping others.  Here you’ll find inspiration for super healthy, vibrant recipes created to help prevent and/or reverse disease.  We are all about elevating each recipe’s nutritional content, and making it elegant to eat!  You’ll see this theme of elevate and elegance running through all of our information from cooking and entertaining tips to advice on how to curate, for yourself, a joyful, successful and blissful life.

 

 

READ MORE

SIGN UP FOR A DOSE OF EYDIE!

Get Eydie’s recipes, recommendations, and more sent straight to your inbox!

Thank you for signing up!
Error