The cool thing about buddha bowls is that you can put anything you want in them! This was my asian spin on a buddha bowl with five spice roasted veggies, basmati rice, tofu + cashew sautée, & the most delicious miso tahini dressing. It all tasted even better the next day!

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.

I love adding extra veggies in to my diet wherever I can. I created this bright green hummus, loaded with kale and fresh herbs! It is a blend of pesto and hummus. Full of protein, healthy fats, and nutrients.

Here are the recipes for the famous Curried Cashew Pumpkin and Beet Pecan Dips! These recipes are inspired by my amazing mentor Aimee Greenacre. At the beginning of 2021 I was lucky enough to work underneath Aimee learning healthy and nutritious recipes like these.

My candied pecans are to die for! Yes, I do add two tablespoons of whiskey to my pecans before baking them. I call these my Bulliet Pecans. The subtlety spiked sweet and savory coating makes them addictive. I love the flavor of maple paired with the spiciness of cayenne. I chose fall flavors for the holidays, but any spice/flavors you pick, you cant go wrong with. Another one of my faves is when I create my own everything seasoning for my nuts. These pecans are the perfect snack on the go or topping to a bowl of yogurt!

This Japanese eggplant recipe is all about the delicious umami bite. The tenderness of this broiled eggplant is unforgettable! Eggplant is one of my favorite vegetables when cooked correctly, this recipe offers you the perfect instructions on how to cook it just right. Enjoy this recipe on a salad lunch, a side at dinner, or even as a snack. If you cant find the long Japanese eggplant, the glaze works on all variates of eggplant, even on other vegetables too!