Ashley Madden, B.Sc.(Pharm), ACPR, CHNC
Ashley Madden is a full-time food lover and self-professed health nut. She’s also a pharmacist, holistic nutritionist, graduate from the Natural Gourmet Institute, and healthy food blogger. Madden is adamant that health starts in the kitchen. She specializes in plant-based, gluten-free, and oil-free recipes, which you can find on her blog Rise Shine Cook. Her work has been published on Mind Body Green, One Green Planet, and Healthline as well as in Vegan Lifestyle Magazine and Thrive Magazine. Madden works with individual clients, teaches private and group cooking classes, and educates others about the power of a healthy plant-based diet and lifestyle. Find her on Instagram and Twitter.
All Contributions from Ashley Madden, B.Sc.(Pharm), ACPR, CHNC (16)
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See articleLeftover Veggie Chickpea Omelette
This tasty vegan recipe is great for weekend brunches. Ready in just 30 minutes, it’s an excellent way to use up leftover vegetables. Onions, mushrooms, bell peppers, broccoli, and asparagus are particularly good in an omelette, but almost any leftover veggies will work well here. -
See articleBerry-Stuffed Breakfast Sweet Potato
With this vegan recipe, you’ll more than satisfy your cravings for a hearty, warm breakfast. And you can make good use of leftover cooked sweet potatoes in the process. Note: If starting with uncooked sweet potato, preheat the oven to 400°F and line a baking sheet with parchment paper. Pierce the sweet potato 3 to […] -
See article30-Minute Chickpea Noodle Soup with Spinach
Ideal for when you’re nursing a cold, or anytime you want something warm and comforting, this flavorful vegan noodle soup comes together in just 30 minutes. The recipe features fresh spinach and brown rice spaghetti, but feel free to substitute your favorite greens for the spinach and any whole-grain pasta for the brown rice spaghetti. […] -
See articleMint Lemonade Chickpea Salad
Each bite of this mint lemonade chickpea salad is like a drop of sunshine for your taste buds. Mint and lemon are no flavor strangers, and although both can be quite bold, they work wonderfully together, especially in this dressing. Recipe from Ashley Madden from Rise Shine Cook
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