let’s be honest, even mom likes a little banana now + then. happy mother’s day.


gluten-free banana walnut bread
cooking time: 35 - 38 minutes
servings: 3 mini loaves or 1 large loaf

grocery list:
1 cup dates, pits removed
½ cup almond milk (or other non-dairy milk)
⅓ cup coconut oil, melted
1 tbsp vegan butter, melted (can use coconut oil as substitute)
2 tsp vanilla extract
1 tsp veganaise (optional)
2 cups gluten free flour (i used premium gold brand)
1 tsp baking powder
1 tsp baking soda
½ tsp sea salt
1 - 2 tsp cinnamon
3 ripe bananas, mashed
1 cup walnuts, chopped

1. in a food processor, add dates, almond milk, coconut oil, butter, extract + veganaise. blend well until smooth texture
2. in a mixing bowl, whisk together dry ingredients (flour, baking soda + powder, salt + cinnamon)
3. combine wet + dry ingredients + mix well
4. add in bananas + walnuts + mix well
5. pre-heat oven to 350 degrees
6. pour batter into well greased bread loaf pans
7. bake for 35 - 40 minutes for mini loaves or 50 - 60 minutes for large loaf. test middle of loaf with toothpick to ensure it’s fully baked

adapted from this recipe

for my ladies who lunch


cucumber tea sandwiches with herbed cashew cream cheese

1  1/2 cups raw cashews, soaked for at least 1 hour + rinsed
2 lemons, juiced
2 tbsp raw apple cider vinegar
1 - 2 tbsp water
1 handful fresh basil
1 handful fresh chives
1 handful fresh mint
sea salt
2 cucumbers, sliced (using a mandolin works best)

  1. in a food processor, blend cashews, lemon juice, apple cider + 1 tbsp water. add additional water if necessary to get desired creaminess
  2. add in herbs + pulse till well incorporated
  3. add sea salt to taste
  4. serve as dip with cucumbers or make into cucumber sandwiches


*** dip keeps for at least 3 days

High-res a st. patty’s day limerickthis holiday is all about that greenbut you gotta keep the waistline leanso keep the eats healthy + lightwith that pot o’gold in your sightcheers to a body that makes ‘em screamvegan beer cheese soupcooking time: 20 minutesservings: 4 grocery list:3 carrots, sliced1 onion, diced2 medium - large potatoes1 ½ cups vegetable broth1 cup gluten free beer (i used green’s tripel blonde ale)1 cup shredded daiya vegan cheddar cheesegreen onions, sliced, for garnish in a medium stock pot, add in carrots, onion, broth + beer. simmer for 15 - 20 minutes until potatoes start melting in a thick soup. add in more vegetable broth if too thick add in vegan cheese + stir well till melted throughout the soup serve + garnish with green onions *** if you’d like soup to be smooth instead of chunky, run through a food processor or use handheld blender*** garnish with jalapenos, hot sauce, tomatoes, avocadoes, croutons or sour cream as other options

a st. patty’s day limerick

this holiday is all about that green
but you gotta keep the waistline lean
so keep the eats healthy + light
with that pot o’gold in your sight
cheers to a body that makes ‘em scream

vegan beer cheese soup
cooking time: 20 minutes
servings: 4


grocery list:
3 carrots, sliced
1 onion, diced
2 medium - large potatoes
1 ½ cups vegetable broth
1 cup gluten free beer (i used green’s tripel blonde ale)
1 cup shredded daiya vegan cheddar cheese
green onions, sliced, for garnish

  1. in a medium stock pot, add in carrots, onion, broth + beer. simmer for 15 - 20 minutes until potatoes start melting in a thick soup. add in more vegetable broth if too thick
  2. add in vegan cheese + stir well till melted throughout the soup
  3. serve + garnish with green onions


*** if you’d like soup to be smooth instead of chunky, run through a food processor or use handheld blender
*** garnish with jalapenos, hot sauce, tomatoes, avocadoes, croutons or sour cream as other options

High-res caramels, guaranteed to make you feel sexy. vegan coconut milk caramelscooking time: 15 minutesservings: 50 - 60grocery list:⅔ cup brown rice syrup or agave syrup½ cup canned full-fat coconut milk½ cup organic cane sugar½ cup organic brown sugar¼ cup soy-free earth balance vegan butter1 pinch sea saltcoconut oil, for wax paper greasing line an 8x8 pan with waxed paper + grease with coconut oil warm a medium saucepan over medium heat + add in all ingredients, stirring constantly so as to not burn mixture will come to a boil + become extremley “bubbly.” this is a good thing, just ensure you are mixing vigorously if you have a candy thermometer, caramels are ready when mixture hits 240 degrees F. if you do not, mixture is ready after about 12 minutes of boiling. i do not have a thermometer + 12 minutes seemed about right pour mixture into lined pan + cool in fridge for 3 hours or let sit out overnight cut into 1” squares/rectangles + serve ~ to make other flavors, add in nuts, seeds, coconut, etc to the pan before adding in caramel. pour mixture over top + let sit~ for chocolate topping, melt chocolate over double boiler + drizzle over caramel bites with spoon or squeeze bottle

caramels, guaranteed to make you feel sexy.

vegan coconut milk caramels
cooking time: 15 minutes
servings: 50 - 60

grocery list:
⅔ cup brown rice syrup or agave syrup
½ cup canned full-fat coconut milk
½ cup organic cane sugar
½ cup organic brown sugar
¼ cup soy-free earth balance vegan butter
1 pinch sea salt

coconut oil, for wax paper greasing

  1. line an 8x8 pan with waxed paper + grease with coconut oil
  2. warm a medium saucepan over medium heat + add in all ingredients, stirring constantly so as to not burn
  3. mixture will come to a boil + become extremley “bubbly.” this is a good thing, just ensure you are mixing vigorously
  4. if you have a candy thermometer, caramels are ready when mixture hits 240 degrees F. if you do not, mixture is ready after about 12 minutes of boiling. i do not have a thermometer + 12 minutes seemed about right
  5. pour mixture into lined pan + cool in fridge for 3 hours or let sit out overnight
  6. cut into 1” squares/rectangles + serve



~ to make other flavors, add in nuts, seeds, coconut, etc to the pan before adding in caramel. pour mixture over top + let sit
~ for chocolate topping, melt chocolate over double boiler + drizzle over caramel bites with spoon or squeeze bottle

festivus for the rest of us.

paleo pizzelles
cooking time: 30 mins
makes: 24 pizzelles

grocery list:
3 eggs, room temp
¾ cup coconut sugar
½ cup grass-fed butter or coconut oil, melted + cooled
1 tsp vanilla extract
½ tsp anise extract
1 ¾ cup almond meal
2 tsp baking powder

  1. beat eggs + sugar together in large mixing bowl
  2. add butter/oil, vanilla + anise to egg mixture. mix well
  3. mix almond meal + baking sold together + then add to egg mixture. batter should be stiff enough to drop with a spoon.
  4. heat pizzelle maker for 5 - 8 mins
  5. when heated properly, place 1 tsp of batter on grid pattern. you may want to use a second spoon to push batter off of the first spoon
  6. close the pizzelle maker + clamp the handles together. baking will take approx 30 seconds
  7. remove pizzelles with a rubber spatula and place on cooling rack. continue with rest of batter

coconut milk hot toddy
cooking time: 5 mins
makes: 4 servings

grocery list:

grocery list:
1 32 ounce box coconut milk
4 cinnamon sticks
1 tsp grated fresh ginger
2 - 3 pinches cardamon
½ tsp nutmeg
½ tsp cloves
4 shots spiced rum or whiskey of choice (or more if you’re feeling naughty) 

  1. warm all ingredients except rum in saucepan over medium-low heat
  2. simmer for 5 minutes then add rum
  3. remove from heat + pour into cups to serve

grab your banana hammocks, we’re headed to the tropics.


coconut vegetable soup
cooking time: 20 minutes
makes: 6 servings

grocery list:

2 tbsp coconut oil

2 tsp red curry paste

½ yellow onion, diced

1 - 2 tbsp chili paste

32 ounce box coconut milk (or equivalent cans)

32 ounce box vegetable broth (or homemade)

vegetables of choice, i used:

shredded carrots

cherry tomatoes

broccoli

cauliflower

bok choy

spinach

other items you could add in:

lime juice + zest

ginger, grated

mushrooms

bean sprouts

greens

  1. in a large saucepan over medium-heat, warm coconut oil till melted + then add in curry paste. cook curry paste for 2 mins

  2. add in onions + chili paste mixing well. saute for 2-3 minutes

  3. add in coconut milk + vegetable broth. bring to boil

  4. add in vegetables + cook for 2 mins

  5. remove from heat + serve. add salt to taste

have you jumped on the juicing bandwagon, but don’t know what to do with all that leftover juice pulp? how about pancakes?


beet + carrot pancakes with coconut whipped cream
cooking time: 15 minutes
makes: makes 12, 4” pancakes
this recipe is adapted from my gluten free pancake post located here.

grocery list:

½ cups gluten free pancake mix (i prefer pamela’s)

2 tbsp cinnamon applesauce

¾ cup coconut cream or coconut milk

1½ tbsp coconut oil (warmed)

5 drops stevia (or other sweetner)

½ tsp vanilla extract

1 cup leftover beet + carrot juice pulp (if you don’t have a juicer, you can grate 1 small beet + carrot instead)

½ tsp pumpkin pie spice


topping:

½ cup coconut cream (refrigerated)


pancake directions:

  1. whisk all the ingredients together until there are no lumps
  2. warm skillet or griddle to medium-low heat + lightly oil with coconut oil
  3. pour ¼ cup of batter onto skillet, cooking until browned (about 2-3 minutes) + flip once
  4. serve garnished with coconut whipped cream, blueberries + slivered almonds

coconut whipped cream directions:

  1. place coconut cream in a mixing bowl. with a hand beater, whip coconut until it becomes a whipped creamed consistency, about 3 minutes
High-res glory be, give thanx. but most importantly, take off those spanx. vegan cranberry cheesecakeprep time: 4 hours (for soaking the nuts) best to make day before.cooking time: 10 minutesmakes: 1 9” round cake (8-10 servings)adapted from roost bloggrocery list: for the crust: 2 cups mixed nuts (i used almonds, walnuts + pecans) 6 dates, pitted + soaked in water for for 1 hour, discard water ¼ cup non-sweetened coconut flakes (optional) place almonds + dates in a food processor and mix until chopped and well incorporated mix in coconut flakes if using pour mixture into a 9” spring form cake pan. spread out and mold into the cake pan for the filling: 4 cups raw cashews, soaked for 3+ hours 1 meyer lemon, juiced ¾ cup raw honey or agave syrup ¾ cup raw coconut oil 1 tsp vanilla extract ½ tsp sea salt blend the cashews, lemon, honey, coconut oil, vanilla + sea salt in a food processor or high speed blender. blend until smooth and adjust to taste pour mixture on top of the crust + carefully tap the pan on the counter to release any air bubbles for the topping: ½ cup orange juice 2 dates, chopped 1 pint fresh cranberries (or any berry that you prefer) 1 tbsp coconut oil 1 - 2 tbsp honey or agave for additional sweetness (optional) place orange juice, dates + cranberries in small saucepan over low heat once it starts to simmer, cook for additional 5 - 10 minutes or until all the cranberries have “popped” add in coconut oil + honey, adjusting to taste remove from heat + allow mixture to cool for 20 minutes or place saucepan in an ice bath pour over “cheese” mixture place the pan in the freezer for at least three hours or in the fridge overnight. before serving place on counter for 5 - 10 minutes if coming out of the freezer. this is best served semi frozen, soft enough to run a serrated knife through

glory be, give thanx. but most importantly, take off those spanx.


vegan cranberry cheesecake
prep time: 4 hours (for soaking the nuts) best to make day before.
cooking time: 10 minutes
makes: 1 9” round cake (8-10 servings)
adapted from roost blog

grocery list:

for the crust:

2 cups mixed nuts (i used almonds, walnuts + pecans)

6 dates, pitted + soaked in water for for 1 hour, discard water

¼ cup non-sweetened coconut flakes (optional)

  1. place almonds + dates in a food processor and mix until chopped and well incorporated
  2. mix in coconut flakes if using
  3. pour mixture into a 9” spring form cake pan. spread out and mold into the cake pan

for the filling:

4 cups raw cashews, soaked for 3+ hours

1 meyer lemon, juiced

¾ cup raw honey or agave syrup

¾ cup raw coconut oil

1 tsp vanilla extract

½ tsp sea salt

  1. blend the cashews, lemon, honey, coconut oil, vanilla + sea salt in a food processor or high speed blender. blend until smooth and adjust to taste
  2. pour mixture on top of the crust + carefully tap the pan on the counter to release any air bubbles

for the topping:

½ cup orange juice

2 dates, chopped

1 pint fresh cranberries (or any berry that you prefer)

1 tbsp coconut oil

1 - 2 tbsp honey or agave for additional sweetness (optional)

  1. place orange juice, dates + cranberries in small saucepan over low heat
  2. once it starts to simmer, cook for additional 5 - 10 minutes or until all the cranberries have “popped”
  3. add in coconut oil + honey, adjusting to taste
  4. remove from heat + allow mixture to cool for 20 minutes or place saucepan in an ice bath
  5. pour over “cheese” mixture
  6. place the pan in the freezer for at least three hours or in the fridge overnight. before serving place on counter for 5 - 10 minutes if coming out of the freezer. this is best served semi frozen, soft enough to run a serrated knife through
all up in yo' grill mahi-mahi skewers

all up in yo’ grill

mahi-mahi skewers w/ artichoke vinaigrette marinade
cooking time: 30 minutes
makes: 4 skewers
grocery list:


skewers:
1 lb mahi-mahi, cut into 1” chunks
3 bell peppers, colors of choice, cut into 1” pieces
1/2 red onion, cut into 1” pieces

artichoke vinaigrette + dipping sauce:
4 tbsp olive oil
1 1/2 tbsp white balsamic vinegar
1 meyer lemon, juiced
3 marinated artichoke hearts
1 tsp capers
sea salt + ground black pepper

  1. make skewers, alternating fish, peppers, + onion. sprinkle with salt + pepper (if using wood or bamboo skewers, soak in water for 30 minutes)
  2. in a blender, add vinegar, lemon juice, artichoke hearts, capers + blend
  3. start drizzling in olive oil
  4. add salt + pepper to taste
  5. pre-heat grill to medium - high heat
  6. brush marinade on skewers + then place skewers on hot grill. continue brushing + cook 3 - 5 minutes (or until desired wellness), turning once
  7. remove skewers + serve
  8. drizzle with any remaining sauce or place in dipping dish

grilled artichokes with olive oil + lemon

cooking time: 35 minutes
grocery list:
4 artichokes, cleaned (video tutorial on cleaning artichokes)
3 meyer lemons
6 tbsp olive oil
2 tbsp white balsamic
sea salt
ground black pepper

  1. fill a large pot ¾ way full with water, add 2 sliced lemons to water and bring to a boil
  2. add artichokes to boiling water and simmer covered for 15 minutes
  3. drain the artichokes in a colander and allow to cool for 10 minutes
  4. cut the artichokes into quarters and discard the prickly purple leaves and hairy choke
  5. in a bowl, combine the olive oil, vinegar, juice of remaining lemon, salt + pepper
  6. dredge artichokes through the olive oil mixture covering well, a brush is helpful
  7. preheat grill to medium-high heat
  8. place artichokes on grill and cook until lightly charred on each side, about 4 minutes per side
  9. remove and serve

nobody wants a limp noodle | keep it al dente

some things are best left unspoken, but this headline speaks for itself. buon appetito!

linguine with lemon and white wine sauce
cooking time: 25 minutes
grocery list:
1 12 oz. package gluten-free linguine
3 tbsp olive oil
1 clove garlic, sliced
¼ tsp chili flakes (more or less depending on spice tolerance)
⅓ cup white wine
½ meyer lemon, juiced and zested
½ carton grape tomatoes, halved
2 - 3 handfuls arugula
basil, chiffonade for garnish
sea salt & ground black pepper

  1. boil water and cook pasta following directions on package making sure to salt the water and add 1 tbsp of olive oil.
  2. when pasta is about 7-8 minutes from being done, warm a large skillet over medium heat and add in olive oil.
  3. add in garlic and chili flakes and saute for 1 -2 minutes, constantly stirring so they do not burn. remove garlic.
  4. add in white wine and let simmer for several minutes.
  5. add in lemon juice and zest and pinch of salt. cook for another couple minutes on low heat.
  6. strain the cooked pasta reserving 1 tbsp of pasta water.
  7. add pasta and water to skillet. add in tomatoes, arugula, and salt to taste. if pasta seems sticky, drizzle with a little olive oil.
  8. mix all ingredients well over heat for additional minute then remove and serve. garnish with fresh ground pepper and basil.

~~ if you eat cheese, a little grated parmesan for garnish is a nice touch


basil-y kale salad

smoke ‘em if you got ‘em, hemp…seeds.

well, you don’t technically smoke them, but now that i have your attention, let’s talk about hemp seeds. hemp seeds have incredible health benefits and when paired with super nutritious kale, this recipe will give you a natural “high.”

* nutrition facts on hemp:

  • high percentage of the simple proteins that strengthen immunity
  • could aid, if not heal, people suffering from immune deficiency diseases
  • nature’s highest botanical source of essential fatty acid, with more essential fatty acid than flax or any other nut or seed oil
  • perfect 3:1 ratio of Omega-6 and Omega-3 – for cardiovascular health and general strengthening of the immune system
  • superior vegetarian source of protein considered easily digestible
  • rich source of phytonutrients, the disease-protective element of plants with benefits protecting your immunity, bloodstream, tissues, cells, skin, organs and mitochondria.

* facts cited from the body ecology diet

basil-y kale salad with hemp seeds
prep time: 20 minutes
grocery list:

salad:
4 cups curly kale, stems removed and torn into bite sized pieces
2 tbsp basil olive oil
½ tsp sea salt
1 red bell pepper, diced
½ cup shredded carrots
1 medium cucumber, peeled and sliced
2 green onions, sliced white part only
½ carton grape tomatoes, cut in half
¼ - ½ cup hemp seeds

dressing:
½ avocado
1 lemon juiced
10-12 basil leaves

  1. massage kale with olive oil and sea salt for 3 minutes or until tender
  2. add in bell pepper, cucumber, green onions and grape tomatoes and mix together
  3. to make dressing, add avocado, lemon juice, and basil to a food processor and blend till creamy. drizzle in a little olive oil if necessary
  4. add dressing and hemp seeds to salad and mix well. add salt to taste if necessary. serve and garnish with avocado if desired

thai coconut curry soup

thai me up, thai me down. this one-pot meal was exactly what the doctor ordered when myself and a girlfriend were feeling under the weather and planned on having a girl’s night to catch up on the new season of bethenny ever after. in true skinny girl fashion, this meal is comprised of whole foods. so enjoy this thai concoction…happy ending guaranteed.

recipe adapted from sweethome.



thai coconut curry soup
prep time: 15 minutes
cooking time: 30 minutes
grocery list:
2 tsp coconut oil
3 - 14 oz cans of premium coconut milk
1 heaping tbsp red thai curry paste
1 heaping tbsp chinese chili paste or siracha
1 bunch of cilantro, rinsed well, stems cut off and saved
2 cups water or vegetable broth
½ cup shredded carrots
2 stalks of lemon grass, halved lengthwise, woody leaves removed
2 tablespoons of fish sauce or soy sauce as vegetarian alternative
zest and juice of 2 limes
1½ inch piece of ginger, grated
2-3 heads of baby bok choy
1 red bell pepper, diced
1 cup broccoli florets
1 handful of bean sprouts
2 handfuls spinach
½ carton grape tomatoes, cut in half
2 or 3 green onions, thinly sliced
sprinkle or two of salt or soy sauce

1. add coconut oil to warmed stockpot over medium heat. once melted, add the curry paste and chili paste and stir for a few minutes until they begin to sizzle
2. add the cilantro stems and sauté about 5 minutes
3. add the coconut milk along with the water, carrot, lemon grass, fish sauce, lime zest juice and ginger. simmer for 20 minutes
4. stir in the bok choy, bell pepper and broccoli and cook for 2-3 minutes. then remove from heat
5. add in spinach and cilantro, leaving some for the garnish. remove the lemon grass stalks
6. ladle into large bowls and garnish with the grape tomatoes, green onions and remaining cilantro leaves
7. taste and season with a touch more salt (or soy sauce) as needed

tip: i knew i’d be tired after a long day of work so i made the broth the night before, and then reheated for girl’s night and did steps 4 - 7. only took 15 minutes and dinner was served!

gluten-free vegetable samosas

in light of all the attention on invisible children’s now viral kony2012 video, i’ve spent the week reflecting on the trip i took last summer with the organization. this group is very near-and-dear to my heart as my fiance is their COO, and i have had the incredible opportunity to witness first-hand the passion, countless hours, and undeniable determination that this group has put into ending and bringing necessary light to this war.

and to that point, since i translate everything in my life to food, one of the things i ate every day during my time in uganda was samosas. i heart samosas! however, what i do not heart that they contain gluten and are fried. but fear not, i have come up with a healthy solution. i hope you enjoy the recipe, (adapted from emeril lagasse) along with images and video from invisible children’s programs and the people effected. and to all the critics out there, i urge you to ask yourself how happy faces, singing mouths, and dancing bodies could be a bad thing. perhaps i might even make a gentle suggestion to remove yourselves from your computers, turn on a top 40 pop hit, and wiggle it, just a little bit.



vegetable samosas
prep time: 30 minutes
cooking time: 20 minutes
grocery list:
1/4 cup ghee
1 teaspoon ground coriander seeds
1/2 cup chopped yellow onions
2 teaspoons minced fresh ginger
2 teaspoons minced garlic
2 hot green chile peppers, minced
1 teaspoon garam masala
1/2 - 1 teaspoon sea salt
1/2 teaspoon turmeric
1/8 teaspoon cayenne
2 large baking potatoes, like russets, about 1 1/2 pounds, peeled, diced into ½ inch pieces, and boiled until just tender
1/2 cup green peas,cooked and drained
1 cup of greens, chiffonade (i used chard, but spinach would work well)
2 tablespoons chopped fresh cilantro leaves
2 teaspoons fresh lemon or lime juice
1 package spring roll wrappers (rice paper wrappers)

  1. to make the filling, in a large saute pan or skillet, heat the remaining 1/4 cup of clarified butter over medium-high heat. add the coriander seeds and cook, stirring, for 10 seconds.
  2. add the onions and ginger, and cook, stirring, until starting to caramelize, about 5 minutes.
  3. add the garlic, chile peppers, garam masala, salt, turmeric, and cayenne, and cook, stirring, until fragrant, 30 to 45 seconds.
  4. add the potatoes and cook, stirring until the potatoes start to color and become dry, about 3 minutes.
  5. add the peas and greens, cook, stirring, for 3 minute.
  6. remove from the heat and add the cilantro and lemon juice. stir to combine, then adjust the seasoning, to taste.
  7. fill a large bowl with hot water. dip one wrapper into the hot water for 1 second to soften. lay wrapper flat.
  8. fold wrapper in half. spoon about 2 tablespoons of filling in the upper quadrant of the wrapper. fold over and press the edges together to seal.
  9. place samsoas into a hot skillet and brown on each side, 3-4 minutes
  10. serve

polenta tostada stacks

the polenta bites recipe i posted a few weeks ago was such a big hit, i figured why mess with a good thing. check out this mexican inspired version that is gluten-free and dairy-free…what?? healthy mexican?? damn straight.

polenta tostada stacks

prep time: 10 minutes
cooking time: 15 minutes

grocery list:
1 can vegetarian black beans (refried or regular), rinsed
1/2 jalapeno pepper, minced
1/4 tsp mexican seasoning
1 lime, juiced
sea salt
1/2 red pepper, julienned
1/2 green pepper, julienned
1 sleeve polenta (cilantro flavor or regular), sliced 1/4” thick
1 avocado, mashed
salsa
2 small tomatoes, diced
cilantro, chopped

  1. warm beans, jalapeno pepper, juice of 1/2 lime, and sea salt to taste over low heat. (add a little olive oil if dry)
  2. in a small skillet, saute bell peppers till warmed and tender but still firm (4-5 minutes)
  3. in a warmed large skillet, begin cooking polenta slices till golden brown (3-4 minutes). flip and brown other side.
  4. remove all items from heat and begin to “stack” ingredients on top of the cooked polenta rounds. start with beans, then salsa, avocado, lime juice, peppers, tomatoes, and garnish with cilantro.