I love boosting my veggie intake whenever possible, so I created this vibrant green hummus packed with nutrient-rich kale and fresh herbs. This delicious blend combines the flavors of pesto and classic hummus, offering a tasty, protein-rich dip full of healthy fats and essential nutrients. Hummus is incredibly versatile and easily takes on any flavor you add. Some of my favorite additions include sun-dried tomatoes, roasted garlic, butternut squash, edamame, and beets—perfect for a nutritious and flavorful snack or appetizer.

Fall means pumpkin everything! 🎃 These healthy, homemade pumpkin muffins are soft, flavorful, and ready in just 35 minutes. I used fresh pumpkin purée, pepita seeds, and chocolate chips—but feel free to mix in your favorites!

Perfect for snacking, gifting, or cozy holiday baking. Tag me on Instagram if you make a batch!

I’m a big fan of Indian flavors, and this curry-roasted butternut squash is one of my favorite healthy dinners. It’s topped with fresh dill, pepita seeds, and optionally, creamy goat cheese. I season it with a ginger + turmeric blend from Health On You—so good!

This was my first time baking with fresh pumpkin purée—and it made all the difference! These vegan muffins turned out super moist with just the right amount of pumpkin flavor.

Vegan baking doesn’t have to be hard. With the right ingredients, you can create rich, flavorful desserts—no butter or eggs needed. This recipe makes about 4 cups of purée, so get ready for more pumpkin treats!

ChatGPT said:

Kitchari is one of my all-time favorite comfort foods. This cozy, porridge-like dish is made with basmati rice and yellow moong dal, simmered with healing spices like turmeric, cumin, ginger, and black pepper. A staple in Ayurvedic cooking, it’s gentle on digestion and was my go-to during Panchakarma. I love packing it with veggies like zucchini, squash, broccoli, sweet potatoes, and spinach. For toppings, I reach for lime juice, cilantro, black sesame seeds, black lava salt, cashews, or a splash of Bragg’s Liquid Aminos. Nourishing, grounding, and endlessly customizable!

Maple Whiskey Candied Pecans (aka Bulliet Pecans)

These sweet, spicy candied pecans are irresistible—made with maple syrup, a touch of cayenne, and a splash of whiskey for a bold twist. I call them Bullet Pecans, thanks to the two tablespoons of whiskey I add before baking.

Perfectly crunchy with a sweet-savory kick, they’re great as a holiday snack, on-the-go treat, or a flavorful topping for yogurt. Customize with your favorite spices—fall-inspired or even a DIY everything seasoning. You really can’t go wrong!

Okay, these are to die for! These dates are the most decadent delicious bite there is. My roommate and I absolutely love making these things. The good thing about them is it just takes one date to feel satisfied. I top each date with a pinch of flaky salt leaving your mouth watering over the sweet and salty taste. Feel free to use any chocolate chips you’d like. I prefer Hu dark chocolate baking gems!

These bold, nutritious dips are perfect for holiday entertaining! Inspired by my mentor Aimee Greenacre, the Curried Cashew Pumpkin Dip is packed with Asian flavors like sesame oil, ginger, and cilantro, while the Beet Pecan Dip brings a Moroccan twist with cumin and sumac.

Serve with fresh veggies—carrots, cucumber, radish, bell pepper—or warm pita. Easy, vibrant, and full of flavor!

This recipe is ideal for a fresh and vibrant spring or summer lunch. It’s packed with a variety of nutritious vegetables and healthy fats, making it both satisfying and nourishing. The bright flavors and wholesome ingredients make it a versatile dish—you can also serve the vegetables as a flavorful side for dinner. Plus, it keeps really well, so be sure to make extra because the leftovers are just as delicious and perfect for quick meals throughout the week!

This Japanese eggplant recipe is all about bold umami flavor and perfectly tender texture. When cooked right, eggplant becomes one of the most satisfying veggies—and this recipe shows you how.

Looking for a nourishing, flavor-packed meal to wow your friends (or just yourself)? This Asian-inspired Buddha Bowl is a total knockout! I served it at a girls' dinner night and OMG—every bite was better than the last. Featuring five-spice roasted veggies, basmati rice, tofu-cashew sauté, and a creamy miso tahini dressing, this bowl is endlessly customizable. I topped mine with sautéed spinach, avocado, sprouts, green onions, and furikake for the ultimate umami crunch. Bonus? It tastes even better the next day!

I love experimenting in the kitchen, especially with baking. This is my take on a healthier version of the classic morning glory muffin. While most bakeries offer these muffins—and they seem healthy thanks to the carrots—they’re often loaded with refined sugar and processed ingredients. Adding a vegetable doesn’t automatically make a pastry nutritious! So, I reimagined the recipe to be refined sugar-free and optionally gluten-free. I even snuck in an extra veggie: zucchini! Give my version a try and let me know what you think.

A simple, seasonal recipe inspired by a classic Caprese salad—using sun-ripened cherry tomatoes, garden-fresh basil, and vegan feta. It's a fresh, customizable summer dish perfect for showcasing peak-season produce and creative twists on tradition.

Talk about melt in your mouth good! Black cod is the best when freshly caught that day. My favorite fish market to go to is Captain Kidds in Redondo Beach. I was lucky enough to show up at the perfect time, they had just received fresh black cod caught two hours before I got there! The miso glaze I marinated the fish in creates the perfect sweet + tangy bite. I love to top the cod off with furikake and micro greens for a bit of color. Try this glaze on any fish p=of your choice, It even goes well on chicken and tofu!

Superfood bark? Healthy right? WELL, yes in moderation! Still contains sugar, but all natural sugars. I use Hu chocolate baking gems as my bark base, which is only sweetened with raw coconut sugar! The best part of making your own bark is you can add any toppings you want. I chose chia seeds, goji berries, flaky salt, and pistachios!

I am always trying to find new breakfast items to add to my personal cookbook. I wanted to create a recipe for vegan pancakes that was easy to double, triple, or even quadruple. I’ve made this recipe very simple for any home chef to follow. The recipe as written will serve about 3 people. You can triple it for a family of 5. I had leftover berries from the farmer market and decide to create a sweet but tart berry compote to top off my pancakes.