Kirsten Nunez, MS

Kirsten Nunez, MS

Kirsten Nunez is a health and lifestyle journalist who focuses on food, nutrition, and DIY. She has an MS in Nutrition and loves helping others find new ways to have fun with healthy cooking. Since 2014, she has contributed to over 15 digital publications, including Brit + Co, VegNews, and eHow. Kirsten lives in Beacon, New York.

Latest Articles

Watermelon Salsa

How to Make Watermelon Salsa

Switch up your salsa game with this tasty melon version. Equal parts bright and fresh, this easy watermelon salsa recipe pairs perfectly with tacos, burritos, and tortilla chips. You can also serve it as a healthy vegan side dish.

Vegan croutons

Easy Homemade Vegan Croutons

Ready in just 20 minutes, these homemade vegan croutons are deliciously herby and crunchy. Serve this easy crouton recipe with your favorite soups, salads, and pasta dishes for lunch or dinner.

Raspberry vinaigrette in a bowl

Homemade Raspberry Vinaigrette Salad Dressing

Brighten up your next meal with this easy homemade raspberry vinaigrette. Made with fresh berries, this healthy vegan salad dressing is the perfect partner for leafy greens, pasta, and meat substitutes.

Spring Minestrone Soup

This spring minestrone soup recipe is vegan, easy, and healthy. It features a delicious combination of colorful spring vegetables to welcome the season. Serve this chunky soup for dinner or as a side dish.

Vegan taco salad

Vegan Taco Salad

See you never, boring salads! This vegan taco salad is hearty, healthy, and packed with texture and flavor. It’s an easy plant-based recipe that’s perfect for both lunch and dinner.

Vegan lettuce wraps on a white plate

Vegan Lettuce Wraps

Ready in 20 minutes, these vegan lettuce wraps are perfect for last-minute plant-based dinners. Crispy lettuce leaves are topped with tempeh, mushrooms, and carrots for a healthy and easy meal.

How to Rehydrate Dried Mushrooms

How to Rehydrate Dried Mushrooms

Dried mushrooms are some of the most essential vegan pantry products. Once rehydrated, dried mushrooms can be used in soups, stews, and any dish that needs a kick of umami flavor.

Vegan Egg Salad

Vegan Egg Salad with Tofu

This easy vegan egg salad recipe is ready in just 15 minutes. It calls for protein-rich tofu, creamy vegan mayonnaise, and tangy mustard. Serve it on crackers for a quick snack or with a bun for a filling lunch.

Fresh Spring Salad

Fresh Spring Salad

Welcome the spring season with this easy salad recipe. It features a bright lemon dill dressing tossed with leafy greens, crunchy asparagus, and creamy vegan feta.

Vegan rice pudding

Vegan Rice Pudding with Coconut Milk

Ready in about 25 minutes, this easy vegan rice pudding is creamy and delicious. Serve it with your favorite toppings, like raisins and nuts, and enjoy it as a breakfast, dessert, or snack.

Roasted broccoli on a plate

How to Make Oven Roasted Broccoli

Ready in about 25 minutes, this easy oven roasted broccoli recipe is perfectly crispy and tender. Enjoy as a side dish with a squeeze of lemon, or toss them into entrees like pasta, rice, and warm salads.

Loaded Vegan Nachos

Loaded Vegan Nachos

This loaded vegan nacho recipe calls for tempeh “meat,” dairy-free nacho cheese sauce, and tons of veggies. Enjoy it as an appetizer or Super Bowl party dish. It’s nut-free, delicious, and easy to make!