Spiced Strawberry & Goji Berry Smoothie - The First Messpin it!
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  • Alyssa23/03/2019 - 8:05 am

    We didn’t have the goji berries on hand but we had everything else so we gave it a go! Yummy and toddler approved too!ReplyCancel

  • Kris23/03/2019 - 8:30 am

    So many great links to enjoy this weekend! (That smoothie looks delicious but I think all my brain processed is that a second TFM cookbook is in the works!!! Fantastic news!!!!)ReplyCancel

  • Lacey24/03/2019 - 11:10 am

    I am soooo excited to hear you are working on another book proposal!! I am currently cooking through every recipe in your first book and am over halfway… you could say I am a little obsessed, haha. But it’s been so fun, and tasty :)ReplyCancel

Avocado Chickpea Salad Lettuce Wraps - The First Messpin it!
Avocado Chickpea Salad Sandwiches - The First Messpin it!
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  • Christina20/03/2019 - 8:43 am

    What an interesting take on the ‘salad sandwiches!
    And I’d say about 99% of functioning adults who work from home also suffer from lunch phobia, not the other way around ReplyCancel

  • Sue20/03/2019 - 10:18 am

    This recipe looks yummy because your photos are fantastic!!! The beautiful and vibrant colors drew me right in. I will be making this soon. Thanks.ReplyCancel

  • Lisa20/03/2019 - 2:02 pm

    This looks amazing! Yep, fellow work-from-home-r here, and I have the SAME problem. I’ve finally just decided to pick one lunch for the whole week, and it’s been such a relief. I just prep the ingredients on Sunday (pot of soup, salad fixings, etc.) and then don’t think about lunch until next weekend. Mental health = much improved with real lunches every day :)ReplyCancel

  • Denise20/03/2019 - 2:29 pm

    Thank you, Laura. I’m trying to come up with new and interesting ideas to pack for lunch and this fits the bill. Printing the recipe and putting it on the list for next week. BTW, thank you for creating 1 page recipes that are so very easy to print from my phone…not a given with all blogs.ReplyCancel

  • Rachel20/03/2019 - 5:38 pm

    Great dish! Great color and flavor!ReplyCancel

  • Robin20/03/2019 - 8:12 pm

    Have you tried packing yourself lunch (that morning or the night before)? I don’t work from home regularly, but when I do, I love being able to pull something ready-made from the fridge. It’s usually just leftovers (ALWAYS cook extra) but somehow it feels so much easier to just pull a container from the fridge and heat it up than go into production, even if just for a sandwich. And there’s minimal cleanup.

    Also, scheduling in your calendar can help – I have been trying to be better about going outside for a short walk at lunch time, and seeing it in my calendar makes it feel much more important than just a plan in my head.

    Good luck!ReplyCancel

  • Agnès21/03/2019 - 9:37 am

    Thank you for this wonderful idea! I always find myself skipping lunch too, so much so that I actually moved breakfast to a slightly later time just to avoid that hangry feeling in the evening (the things we do for work!). But avo & chickpea… I may have to put work on hold for that!ReplyCancel

  • Tracy21/03/2019 - 2:28 pm

    I do the same thing. I eat breakfast at 10 or 11 and then do not feel like cooking until 3:30 or 4 when my kids come home from school, ravenous and I am ready for dinner at 4. lol.ReplyCancel

  • Jo22/03/2019 - 3:02 am

    Yummo my belly is doing a happy dance… I made this as a light supper on fresh seedy sourdough with radish (which I am currently obsessed with). Love and peace to you xoReplyCancel

  • Kate S.24/03/2019 - 4:35 pm

    Made this for lunch just now and it is delightful! Super creamy and tangy and flavorful. Thanks for a delicious update of the chickpea salad!!ReplyCancel

Bulletproof Coconut Masala Chai Latte (dairy-free) - The First Messpin it!
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CREAMY OLIVE & ARUGULA PESTO PASTA (vegan) - The First Messpin it!
CREAMY OLIVE & ARUGULA PESTO PASTA (vegan) - The First Messpin it!
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  • Judy Bertelsen13/03/2019 - 4:33 am

    The “print the recipe here” doesn’t seem to be activated for this recipe (the arugula pesto).ReplyCancel

  • Jean13/03/2019 - 8:43 am

    Very much longing for the green world under all this white stuff and this recipe brings the color to the table along with a punch of flavor from those olives. What a perfect pesto!ReplyCancel

  • Jen @ Sweetgreenkitchen.com13/03/2019 - 6:45 pm

    Darn just finished all my arugula for lunch, will need to get more asap to make this. I made another pesto some time back with green olives for the first time and loved it, so no doubt this one will also be a winner. I do enjoy the Barilla red lentil pasta for anyone in need of a good gluten free option, it holds together quite well and although it does taste a bit beany, the flavor is easily masked by any good sauce.ReplyCancel

  • Marcy youker14/03/2019 - 2:48 pm

    Love your recipe, can I use black olives, I am not to into green olives. will try it anyway.ReplyCancel

  • Jennifer Nelson24/03/2019 - 1:36 am

    This was terriffic! I followed it as written except I added some dice red cherry tomatoes to serve. Excellent! Thanks for your fantastic recipes. Also love your beautiful photography. Just gorgeous.ReplyCancel

VEGAN BUFFALO CAULIFLOWER PIZZA W/ ONION CREAM - The First Messpin it!
VEGAN BUFFALO CAULIFLOWER PIZZA W/ ONION CREAM - The First Messpin it!
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  • Shannon Skinner06/03/2019 - 9:56 am

    This sounds delicious! I can’t wait to make this soon x

    Shannon | https://shannonmichelle1.blogspot.comReplyCancel

  • Emily06/03/2019 - 12:24 pm

    Hello! Quick question: do you ever pre-bake your pizza crust? I tend to pre-bake my gluten free crusts because they take so long to cook. I was just wondering that that is an issue with regular flour. Thanks so much!ReplyCancel

    • Laura06/03/2019 - 4:02 pm

      Hi Emily!
      I typically do not pre-bake pizza crusts unless I’m using an alternative crust method (sweet potato or cauliflower-based) where they instruct that you do so. If it helps, the toppings are all cooked and mostly just need to “set” together for this pizza. I would budget 10 minutes in a 500 degree oven for this. So however long your crust takes to fully cook, just slide the topped version of the pizza into the oven for the last 10 minutes. Does that make sense?
      -LReplyCancel

  • Abby @ Heart of a Baker06/03/2019 - 12:35 pm

    OMG I truly CANT WAIT to make this! My husband hates cauliflower so I am 1000% making this next time he’s not home for dinner!ReplyCancel

    • Laura06/03/2019 - 4:02 pm

      Yessss enjoy that quality time with just you and your pizza, girl :)
      xo LReplyCancel

  • Ashley06/03/2019 - 12:39 pm

    “but then I remember pizza and everything is okay again” = so true!

    I made your buffalo and bbq cauliflower a few weeks ago and loved it! I can’t wait to make this because buffalo and pizza are life! Hope you stay cozy!ReplyCancel

    • Laura06/03/2019 - 4:03 pm

      I’m cutting myself off on Buffalo recipes on this site now because I think I’ve reached the apex with this pizza lol. Thanks so much for this comment, Ashley.
      -LReplyCancel

  • Dana06/03/2019 - 12:45 pm

    you had me at roasted onion cream. SWOON!! Your creativity never ceases to amaze me, lady!ReplyCancel

  • Jesse-Gabriel06/03/2019 - 2:56 pm

    Großartig Laura, vielen dank fürs teilen!
    Grüße,
    Jesse-Gabriel aus BerlinReplyCancel

  • Natalie06/03/2019 - 4:40 pm

    I’m so making it this weekend! :) my husband hates cauliflower but loves cauliflower wings so I think he will love this!!ReplyCancel

  • Alex06/03/2019 - 6:20 pm

    OMG, this looks insanely good!!! That cauliflower, I can almost taste it…ReplyCancel

  • Chloe06/03/2019 - 7:22 pm

    We couldn’t wait to make this pizza! Had it for dinner tonight and my (non-vegan) husband exclaimed that he ‘would go out to order this pizza any day!’ Thank you for yet another amazing recipe!
    P.s. we live for buffalo, too. Keep cooking what you love!ReplyCancel

  • Sara Graham07/03/2019 - 12:15 am

    Can you please share your goto buffalo-style hot sauce? Have you ever made it from scratch? Do you have a recipe?ReplyCancel

    • Laura07/03/2019 - 10:28 am

      Hi Sara,
      In the recipe notes I mention that Tessemae’s brand is my favourite Buffalo-style hot sauce. Lot’s of people have success making my Buffalo-sauced recipes with Frank’s Red Hot as well.
      -LReplyCancel

  • Ali11/03/2019 - 12:24 am

    Cooking what you want/love is the only way to go! Every time I stray from that things get all messed up. I definitely want to make this soon!ReplyCancel

  • chiranshi15/03/2019 - 3:04 am

    This is seriously the best pizza recipe that I have ever made, and quite possibly one of the best ones that I have ever eaten. it was fantastic. Thank you!ReplyCancel

  • Kate23/03/2019 - 5:04 pm

    I just made this. Oh….my…god. 2 of my favourite things, cauliflower buffalo wings and pizza. The jalapeno ranch sauce really put it over the top. Yum. Thank you so much. Love your cook book by the way. Xxx.ReplyCancel