Campaign news: My indiegogo campaign is finishing up with 40 hours left and 10% to go.  After my culinary nutrition certification, my goal is to offer my time, knowledge, and resources to help fellow cancer survivors and their families introduce more whole foods into their diets to help healing and prevent future disease!  Contribute if you can and please spread the word!!

I’m starting a new weekly feature here, Recipe Round-Up!  I sort through recipes to find the healthiest and yummiest on the web and share them here with you.  Here goes week 1!

Sweet Potato Bean Fritters – vegetarian & vegan

This week I guest blogged a recipe for sweet potato bean fritters over on Let’s Give Peas a Chance.  I love to make these with left over sweet potatoes, because the hardest part of this recipe is just waiting for the darn sweet potato to bake (I’m so impatient).  My favorite way to enjoy this recipe is over salad greens with a side of hummus, but you could easily add a bun and call this a veggie burger. Hearty and filling with crunch on the outside for some great texture.

Roasted Red Pepper & Carrot Dip – vegetarian, vegan, gluten-free

Sondi over at The Copycat Cook has this great veggie dip recipe. Not only is this recipe only 6 ingredients, but it’s a great way to mix things up when you are getting bored with your variations on hummus.  The vibrant color of this dip reminds you to eat the rainbow. 🙂

Homemade BBQ Sauce & Ketchup – vegetarian, vegan, gluten-free

I know from a lot of my gluten-free friends that it’s really hard to track down condiments that don’t use wheat gluten as a stabilizer/thickener.  Meghan Telpner has you covered with these recipes to make your very own BBQ sauce and ketchup from scratch.  Get your mason jars ready!