Cherry Vanilla Sorbet!

This recipe contains 2 ingredients only. Doesn’t get any more simple or pure than that!

I found a bag of ripe frozen organic cherries at whole foods and I had to have them! What more delicious way to enjoy them that in a rich, natural, cherry vanilla sorbet? What better more satisfying combination than cherries and vanilla? Super easy, so sweet, and so delicious!

Simply place in high speed blender (like vitamix) and purée:
-10oz Frozen cherries
-1tsp vanilla extract

Serve immediately! I have not tried this with a food processor, but if you don’t have a strong enough blender this might work as well. Yum! So refreshing after a hot bath or sweaty workout! No added sugar, no added preservatives, nothing but wholesome goodness 🙂







Twice Baked Spinach Stuffed Potatoes

Vegan, gluten-free, extra creamy!! These don’t need cheese, they have their own creamy “cheese” sauce!

I had some yukon gold potatoes that needed eating, and this turned out wonderfully!

Inspired by a recipe on PCRM, here, a wealth of vegan recipes!

Clean potatoes well, cutting out any “eyes” or deformities, about 1/2 bag. Bake 350 for 45min-1hr, until somewhat soft. Remove and let cool enough to handle.

Cut potatoes lengthwise and scoop out flesh, careful to leave enough behind to keep skins intact as little round “boats”.

Puree in a blender until thick and creamy:
1/2 cup chick peas, 2 tbs cashews, 2tbs water, about 1/2 of potato flesh, nutmeg, crushed red pepper, parsley, black pepper

Sauté 2 cloves garlic, 2 green onions, with other half of potato flesh and spinach (about 8oz frozen) until spinach is warm and water is evaporated.
Then add sauce and stir well.
Scoop this filling into potato halves, drizzling extra sauce over the tops if you like, and place on cookie sheet.

Bake at 350 for 10 minutes until well heated and skins are slightly crispy! Enjoy!

These were so rich and creamy, I may try omitting/reducing the cashews next time I make this recipe!

Creamy Edamame Pockets

These are a lot like the fresh spring rolls I’ve made before, but I experimented with making an edamame purée and using cooked veggies in addition to some fresh ones. The result is a warm version of the still amazingly good for you spring rolls, and is truly comforting and satisfying!

Prepare 12 oz shelled edamame, put in your blender or food processor.

Saute in 1 tsp sesame oil:
3 clove garlic
1/8tsp minced fresh ginger
1 tsp jalapeño chopped fine
organic mushrooms sliced, 4oz
1/4 yellow onion well chopped

Sauté until mushrooms are well cooked,
then add 1-2 cups fresh spinach while turning off heat and covering to just wilt. Let sit 5 minutes.

Then remove spinach and set aside. Next remove mushrooms from the pan. For me the easiest way to do this is to kind of stab at them, so that the larger mushroom pieces come out but the smaller onions and minced stuff stays in the pan. Then scrape remaining contents of fry pan into blender, along with edamame, making sure to get all the oil and liquids that remain. Blend on high until puree forms.

Moisten one spring roll wrapper at a time to make pliable, and set handful of baby kale in the middle.
Spread the puree over the center of the wrap followed by
Sauteed mushrooms and spinach
Raw carrot slivers
Red bell pepper slivers
Fresh parsley and cilantro

For the spicy dipping sauce, whisk together:
Liquid aminos 1 tsp
Vinegar 1 tsp
Juice of 1 lemon
1tsp agave
1 tsp tahini
1/2 tsp crushed red pepper flakes



















Orange Almond Coconut Chocolate Bar!! (Vegan!)

Woah dude, why buy another chocolate bar ever again. This is soooo yummy!!! Wowww, I LOVE the combo of almonds and chocolate, coconut and chocolate, and orange and chocolate. SO I chose the perfectly logical conclusion and put ALL 3 in my chocolate. YES. It was the right decision, for sure!

Do you crave dark chocolate bars? I’ve been know to stock up on Ghirardelli, Theo, or Endangered Species chocolate bars, but I’m trying to go vegan! Plus who wants to leave home for chocolate when you can make your own!! This recipe makes dark, really satisfying chocolate! It tastes to me like about 60-70% dark (in terms of store bought). You could add more dates to make it sweeter if you prefer, I would imagine. To me, this was PERFECT.

Basic easy recipe is:
1/2 cup coconut oil
1/2 cup cocoa powder
2-3 medjool dates pureed

Puree all ingredients, pour into rectangular container lined with foil or parchment paper. Sprinkle shredded coconut, fresh orange zest, and slivered almonds into the chocolate and pop into the fridge for a few hours to fully solidify, then cut or break into pieces and store in the fridge to keep firm. ENJOY FREQUENTLY 😀 This is so so so easy that I will be making often 🙂 Better stock up on ingredients.

Also pictured are some pure chocolate one, sans add-ins. Also delicious, but of course better with the added ingredients in my book 🙂












Yellow and Green Goddess Salad

Simple, spicy, fresh, and satisfying! Doesn’t taste as light as it is! The jalapeños and avocado make it taste rich and filling, and the lime compliments the jalapeños so nicely. Perfect meal when you want something light but satisfying, and it has so much crispy crunchiness for the texture enthusiasts like me:)

2 zucchinis spiralized thin
handful spinach or mixed greens (I love Organic Girl super greens)
1/5 large jalapeño, diced
Juice of 2 limes, 1 lemon
1/2 yellow bell pepper chopped
1/4 avocado, sliced
optional crispy chick pea toppers
(Recipe here.)

Toss all ingredients and eat. That’s it!





Strawberry Banana Protein Smoothie

Simple and delicious, I pretty much make a fruit and protein smoothie every day for myself and my guy. It is an easy way to get out the door and know you’ll have fuel for your busy morning! This one is a classic standby, strawberries and banana are never wrong together, a happy pair 🙂 I added a hint of orange for some added zest, you could use any kind of tangerine or orange!

Simply Blend:
2 scoops Soylent (or vanilla protein powder of choice)
4 cutie tangerines
Frozen strawberries, 8oz
Fresh bananas 2

Optional add ins:
Vanilla extract
Fresh mint garnish
Shredded coconut garnish

Serves 2





Happy Rainbow Tofu Stir Fry!

I’m obsessed with naturally vibrant foods, and since childhood I have loooved rainbows. Anyone remember Rainbow Bright cereal? I got a kite in that cereal box that my siblings and I flew around the park for endless days! We named stuffed animals Rainbow, colored them on everything (sidewalk chalk!!), and even looked for clothing in rainbow colors 🙂 So yeah, rainbows make me happy, and so rainbow vegetables are heaven 😉

You need:
Garlic, 2 cloves
Liquid aminos, generous dash
Dijon mustard, 1 tsp
White wine (extra happy) a dash
Water, about 3 tbs to simmer
1 tsp almond butter
Crushed red pepper, dash
Turmeric, dash
Oregano, dash
Fresh basil, about 5 large leaves
1 container extra firm tofu (8oz)
1/4 slices purple cabbage
1/2 red bell pepper
1 stalk chopped broccoli
1 sweet potato chopped
1/2 container mushrooms, sliced

Cooked brown rice to serve on
Sweet chili sauce/sriracha to garnish
(Because spicy is better, always!!)

Slice tofu into 2×1 inch cubes and press in towel while prepping veggies.

Using coconut oil over medium/high heat, sauté sweet potatoes, garlic, basil, and tofu until tofu browns slighty, then remove tofu from pan, and set aside.

Next add broccoli to pan along with all liquids, condiments, and seasonings and begin to simmer. Then add cabbage/mushrooms/bell peppers and sauté until veggies reach almost desired tender/crisp texture. I do this by feel, not time. The. Add tofu back to hot pan with veggies and turn of heat. Toss all together and serve over brown rice with desired chili sauces and enjoy with chop sticks! (If you want) 🙂

There will be a million pics on this one, sorry but they are all too beautiful! 😉