Nourishing Recipes and Wellness Guides for your Mind, Body and Soul
Hello Avocado. How are you today? Are you ready to do your magic?
When I’m feeling a little lost, avocados always help me find my way back to myself (okay, yep, that’s a bit dramatic). But, this grounding and caring fruit fortifies me with so many amazing health benefits I don’t even know where to start. I know, I’m obsessed. Let’s just briefly discuss. …
Hello Spring. Why have you not shown your face in the Pacific Northwest yet?
It’s rainy and cold and I’m in desperate need of some sunshine. If you’re in the same boat, I’ve got the perfect simple, hot, creamy, roasted, flavorful vegan tomato soup recipe for you.
Nothing says warm and snuggly as a cup of robust and soul-soothing tomato soup. Right? Especially when it’s loaded with oh so good for you nutrients like lycopene, high levels of vitamin C, folate, potassium, fiber and so much more. …
Welcome to avocado heaven… This is my go to, weeknight, quick and easy, nutrient rich and protein packed, smashed avocado and tahini salad recipe.
If you didn’t know already, I have a serious things for avocados. Case in point, my Grape, Avocado, Walnut, Arugula, and Hemp Seed Salad, or my Quinoa, Black Bean and Avocado Fiesta Bowl, or my Heirloom Tomato Salad with Blistered Jalapeno-Corn Vinaigrette, my Mediterranean Quinoa Salad Bowl, or how about my Easy Avocado Pasta…
WHOA… that’s a lot! But this recipe elevates my avocado love… to an obsession.
Care to join? …
Let’s talk about quick and easy meal planning…. Come on, pull up a chair, I’ll serve you some tea…
Every day for me just seems to get busier. I mean with 2 funny kids, an awesome husband, no nanny to speak of, a house, laundry, bills, paperwork, being a school board member, and chairing two separate committees I seriously feel like I have no time!
And yet, I’m unwilling to compromise on how my family eats. I still want to feed them really healthy, home cooked meals 5 days a week.
Do you feel the same? Okay then let’s talk about how we can make that happen!…
Hum…. This IS IT folks! Can you tell I’ve been obsessed with smoothie bowls lately?
Let me show you the ways….
Smoothie Bowls That Will Make You Feel Amazing
Smoothie Bowl Recipes You’ll Want To Dive Into
Your Breakfast Called, and It Wants to Be This Smoothie Bowl
I’ve literally tried to make every smoothie bowl out there. And OMG are they yummy!
But sometimes these recipes are too complicated. Like, no I don’t have 10 different types of fresh tropical fruit in my fridge right now?!…. I don’t even have almond milk today.
So, let’s take this 10 ingredient ordeal and turn it around into a easy, go to, always in my fridge (and freezer) antioxidant packed smoothie bowl recipe. You ready folks, OK let’s go….
Eating healthy, sometimes I miss muffins. You know, that warm, crumbly bite of sweetness. As a kid, I used to eat muffins all the time… specifically banana muffins… eventually leading directly to my muffin top.
Well friends, I’m hear to tell you a secret… shhhh. I’ve discovered a revolution. As a clean, green, and lean fully grown adult, you can still eat your muffins, and NOT get a muffin top.
How so, you ask? Mix up a batch of these super moist, tender, fluffy, perfectly sweet with a bit of crunch, banana coconut muffins!
I call them the grown up version of my original love. You will call them unbelievably delicious!
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I think the mark of becoming a grown up was when I started making my own pasta sauce… This probably happened for me after I got married and decided I had to start growing up. I used to live on jarred pasta sauces, and late night take out, in my college years, so thanks to my (much better cook and chef) husband I who taught me how easy it is to make pasta sauce from scratch, I realize how much better pasta tastes with sauce from scratch!
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Late last week a couple jars of the most delicious beets I have ever tasted magically showed up on my doorstep. As I opened the door I caught a gust of wind from the cold, damp, and rainy Seattle weather and quickly scooped up the jars and brought them into my warm kitchen.
As the fireplace crackled in the family room I sat on the bar stool of the kitchen island and popped open a jar, quickly grabbing a fork and proceeding to pull out the most exquisite pickled beets I had ever set my eyes on. One taste and the subtle flavors of the garlic, dill, mustard seed, and celery danced on my tongue. Thanks to Seattle Pickle Co. these earthy, crispy, perfectly pickled beets immediately brought a warm smile to my face…. now, the question was, what to make with these delicious beauties?
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Have I ever told you about my love for all things corn?
Yes, I’m all about it: cornbread muffins, cornbread waffles, corn on the cob (which I think my husband has PERFECTED), corn salsa, corn tortillas, corn everything…
So how could I resist the thought of making a thick and creamy corn chowder? I couldn’t really. So here it is: my thick and creamy vegan corn chowder! 13 simple, natural, ingredients; most of which you already have at home and the rest of which you can find at practically any grocery store, 15 minutes prep time, and dinner in one, hot, creamy, bubbly, pot. What could be better?
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Think about it…. Creamy, smooth, decadent fudge is only 6 ingredients, a mixing bowl, and a freezer away.
I’ve been an almond and coconut friend for as long as I can remember. My obsession started with Coconut Macaroons, then digressed to Almond Joy Bars, made a right turn at Almond and Coconut KIND Bars, and has finally arrived back to home base – good old Homemade Almond and Coconut Fudge.
Plus, I knew I can figure out a way to make these with all natural and super healthy ingredients, refined-sugar free, completely raw, and loaded up with my favorite toppings. Not to mention they are dairy, gluten, and soy free…. and last for months (if I can stop my friends from stealing them!)
Verdict: So good. So easy. At this point I’m basically operating a almond and coconut freezer fudge factory out of my kitchen…
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