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GLUTEN-FREE + VEGAN BANANA CHOCOLATE CHUNK BREAD

I always end up buying more bananas than I can consume before they get to that mushy spotted brown phase aka banana bread perfection phase. Yes, they look very unappetizing but the darker and more squishy they are the better for baking.On occasion, I'll peel them, wrap them up, and throw them in the freezer for smoothies but let's be honest, I'd rather make this mouth-watering banana bread with chunks of dark chocolate then slathered it with some dairy-free cream cheese for a quick breakfast on-the-go. The texture of this bread is a little different than the traditional cake-like version. It is more dense, less sweet, and very moist with a slight crunch around the edges. I know the word "moist"...

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NEW WEBSITE + ALL THINGS SPRING

Greetings from Nashville, TN and welcome to the new Wild Plate blog spot! Spring is officially here and the daffodils, tulips, and dandelions are sprouting up everywhere. The trees are shaking off their pollens in the wind and the air is full of life. I love spring especially in the south. The humidity hasn't kicked in and the bugs have not yet awakened from the cold dark winter. The temperatures are in the mid 70's and I spend each morning sipping Yerba Mate on the porch as I gather my thoughts and prepare for the day.  It's hard to believe we are already 4 months into 2016. So far, it's been a big year of travel and change. I've been...

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PINK ROSE LEMONADE

Here's another fun Valentines Day inspired recipe for the weekend. The floral essence from the rose and sweet-tart flavor of the Meyer lemon are a lovely flavor combination. Have a beautiful day and enjoy this little drink of liquid heaven. Rose petal lemonadeMakes about 32 ouncesIngredients2 cups boiling water3/4 cup cold water1/2 cup Meyer lemon juice, fresh squeezed1/3 cup dried rose petals1/4 cup raw light agave nectarDirections1. Steep dried rose petals in boiling water for 1 hour. Strain rose petals and pour rose water into pitcher. 2. Add water, Meyer lemon juice, and agave. Stir until well combined. Serve immediately over ice. Enjoy!

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Pink Crepes/whipped coconut yogurt/ tart berries/strawberry puree/edible flowers (vegan + gluten-free)

It's almost Valentine's Day which means sweet treats galore in all my favorite shades of pink! Usually around Valentine's Day, I gravitate towards the timeless strawberry chocolate combo but decided to switch it up and try something new this year. I have always had a love affair with crepes but tend to only make them once or twice a year for a special occasion. Since I don't make them often, I've never quite mastered a vegan + gluten-free recipe that was equvilent to it's gluten counterpart, until the other day when I dreamed up this decadent fuschia dessert. Turns out, it was way easier than I thought it was going to be. Don't get me wrong, I did try five...

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Kale/Rainbow Chard/Sun-dried tomato

One of the many benefits of being a food photographer is that I get the pleasure of creating, testing, and most important, eating the recipes that I shoot! A few months ago, I began photographing for a wonderful artisan pasta company based out of Louisville, KY called Cavallo Nero Pasta. They are small batch, organic, non-gmo, vegan, and happen to make some of the best pasta I've ever had. Yes, their pasta does contain gluten but some things are worth breaking the rules for. If you are 100% gluten-free or celiac don't worry! The following is totally gluten-free and a great way to have the best of both worlds. One of the recipes I tested and shot for them was...

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