OH MY GAH was this good. I had few girl friends over for dinner and wanted to make us a healthy buddha bowl! 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!

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. Hummus takes on any flavor you add into it. Other items i like to add to my hummus is sun dried tomatoes, roasted garlic, butternut squash, edamame, and beets!

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 ones. I am sharing these dips just time for the holidays. We all love to entertain during this time of the year so why not bring a healthy twist to your parties! Both dips are bold with their flavors. The curried dip is filled with asian flavors like sesame oil, ginger, and cilantro. The beet dip has a more Moroccan flare to it with sumac and cumin! I love serving each dip with fresh crudités like, celery, carrots, radish, cucumber, bell peppers, fennel, and even warm pita pairs well!

I love to experiment with baking. This is my version of a healthy morning glory muffin. Most bakeries offer glory morning muffins and we tend to think they are healthy because they contain carrot. Just because we added a veggie doesn’t make a pastry healthy and clean. I recreated this delicious pastry to be gluten free (optional) and refined sugar free! I also added in another veggie, zucchini! Try out my recipe and let me know what you think!

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!

Fall is in the air which means pumpkin comes out to play. This is my first time ever making my own homemade pumpkin puree 🎃to bake with. It made a world of difference! These muffins are simple and healthy but decadent and delicious at the same time. Add in any nuts or extras goodies to the mix that you would like. I chose pepita seeds and chocolate chips, of course! This recipes makes 12 muffins and only takes 35 minutes to prep + bake. I love baking batches of desserts that I can share with my neighbors. It is the perfect recipe for a quick sweet treat or a holiday gift for a friend. Try out this recipe and tag me on instagram with you results!

This was my first year baking with fresh pumpkin puree. It made the biggest difference in my Vegan Pumpkin Chocolate Chip Muffins. They were moist and had the perfect amount of pumpkin flavor. People think vegan baking can be difficult but I find it almost easier than baking with eggs and butter. If you combine the right ingredients you can make desserts just as flavorful as a dessert full of butter and dairy! This recipe makes around 4 cups of pumpkin puree so make sure you are ready to be baking multiple pumpkin treats!

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.

I learned this delicious sourdough recipe form one of my best friend Sammi. The best part about this bread, it’s a NO-KNEAD sourdough! It is the perfect recipe for beginners! I love making bread, but am always coming up with an excuse not too! This recipe has showed me just how simple bread making can be. All it takes is keeping a starter alive, 30 minutes before bread to make your dough, and 45 minutes in the morning to bake your bread! You can customize each loaf by adding new fun toppings to the bread or even folding in things like olives or roasted garlic. Original recipe courtesy is from Feasting at Home! Here is a link for making your sourdough starter from Feasting at home, which you will need to do the day before making your bread.

With summer coming to an end, i’ve been eating every tomato in sight! There is nothing like a freshly picked cherry tomato from the garden. My wonderful neighbor shared some of her beautiful yellow + red cherry tomatoes with my roommate and I. We decided to make a dish based off of a traditional caprese salad (heriloom tomatoes, mozzarella, basil) but with these freshly picked tomatoes, vegan feta cheese from Virgin Cheese, and fresh basil. You can use this recipe with any type of tomato, herbs, cheese, and vinegar!

Okay, these are to die for! These dates are the most decadent delicious bite there is. My roommate and I absolutely love making these. 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!

Kitchari is probably my most favorite dish. It is a porridge-like mixture of basmati rice and yellow moong dal (split mung beans) simmered in spices such as turmeric, cumin seeds, ginger, and black pepper. It's one of the most basic staples in Ayurveda and has a texture similar to oatmeal. I ate this dish every day during Panchakarma to help cleanse my digestive tract. I love adding a variety of vegetables to this dish such as squash, zucchini, broccoli, sweet potatoes, and spinach. Topping options I love on my kitchari are lime juice, cilantro, black sesame seeds, black lava salt, cashews, or braggs liquid aminos.