Look out four-year-olds. We may be grown ups, but we love tater tots, too. So, we promise not to steal them off of your plate anymore, especially since we can easily make them from scratch with this tater tot recipe.

Spinach might seem like an odd choice for a smoothie, but its flavorful sweetness is actually enhanced by being paired with the bananas and almond milk. Get your iron, calcium and a good bit of veggie protien in this delicious green smoothie recipe. Don't like spinach? Try subbing in your favorite green such as kale, chard, or romaine lettuce. You can even choose powdered greens if you're out of the fresh stuff.

Chow-chow--a pickled mix of green tomatoes, onions, cabbage and cucumbers also known as piccalilli--is a beloved traditional Southern United States relish. If you have tomatoes aplenty cropping up in your garden, give this recipe a whirl.

Chow-chow relish recipes vary widely from family to family. There is even a Pennsylvania version that's much sweeter than the tart Southern classic. This version is adapted from a cookbook passed down from my grandmother, Housekeeping in Old Virginia. While you can eat Chow-Chow on its own, the relish is usually eaten atop biscuits, burgers, hot dogs or even crab cakes.

This breakfast fruit salad with vegan coconut cream combines the sweetness of fresh berries with the creamy richness of chilled coconut milk to make for a filling and nutritious morning meal that also happens to be animal friendly! Enjoy!

What could be a better match than lemon thyme and lemons themselves? Not much, except perhaps, adding flour, sugar, butter and eggs to the mix, which makes for a pretty zesty and tasty bread that's hard to pass up. Try this lemon thyme bread recipe and discover a delectable use for the citrusy herb and its namesake fruit. The lemon glaze makes this baked treat much more delicious, but can be omitted should you be looking for a lighter version. Enjoy straight out of the oven at breakfast, as an afternoon snack or a healthy dessert.

I wasn't raised in a household where meatless meals were a priority. I can probably count on one hand the meals that didn't feature meat in some way that were served on the kitchen table growing up. I'm not complaining about the sorts of dishes that my mother served, and I'm sure that I'm not in the minority -- raised alternately on some combination of meat-and-potatoes and fish-and-rice -- but when I set out to make more meatless meals at home, I was at a bit of a loss. Alternate sources of protein like tofu were unfamiliar to me, and while I later realized how much I liked lentils, my mother hated them, which meant that until I was about 15, I had never seen a lentil before. In the early days, my first instinct was to throw an egg on it. Roasted, sautéd or steamed, I would make up a big plate of veggies, and when I was done, I would fry an egg and throw it on top. Voilà: dinner.

Try this super simple homemade enchilada sauce just in time for Cinco de Mayo. Sure, you can buy it in a can. But making your own sauce is not only healthier but also more adaptable to your personal tastes. This simple red enchilada sauce is my favorite because the flavors are so pronounced. It's made with my husband's famous (and easy) homemade taco seasoning mix, a favorite at our house. Make your enchilada sauce with your own favorite taco seasoning blend to craft your new favorite enchilada sauce.

This recipe offers a tasty and lighter alternative to the classic blueberry or cranberry scone, and uses yogurt in place of large amounts of butter. Using goat milk yogurt will offer a slightly lighter texture and will make the recipe suitable for those with mild lactose intolerance (goat milk contains less lactose than cow milk). Serve these for fruity bites for breakfast or a sunny afternoon tea!

I call this the ultimate vegan chocolate cake because it's so rich and flavorful, there is no need for the "vegan" disclaimer. Even the staunchest non-vegans approve! Prepare this recipe for a birthday party, a fun get-together, or simply to fill your home with the comforting aroma of freshly baked cake. The result is slightly fudgier than regular cake, and a little goes a long way to fill you up. I've paired this with a vegan icing that, when applied while the cake is still warm, absorbs into the cake and adds an incredible richness to each bite. Bon Appetit!

You've just started a veggie garden. Made your first batch of jam or kraut or dare I say it…kombucha. Getting involved in making as much of the food as possible that you consume is more than just fun…it's downright addictive. And in the best possible way. What to add next to your repertoire? Why, making your own flour, of course.