Chipotle Basil Hummus

I love my Chipotle Hummus recipe, so I revised the recipe to include some herbs in it. The addition of basil gives the hummus a new fresh taste and extra flavor!  Try this recipe below and see how you like it! Without further ado…let us begin! – Makes about 2 cups 1 1/2 cups chickpeas,…

Read More

Cilantro Jalapeno Sliders with Roasted Sweet Potato

If you would have told me a year ago that I would be adding meat recipes to my website, I would have laughed in your face. Yet, here I am, posting another delicious meat recipe! I went vegan strictly for health reasons (and got very educated in plant-based nutrition along the way), and now I…

Read More

Quinoa Salad with Arugula and Persian Cucumbers

Yes, another quinoa recipe. I just can’t get enough of this delicious food! It’s gluten-free, a complete protein, and contains fiber, magnesium, folate, zinc… the list goes on and on! I especially like quinoa for its versatility. You can make it into a sweet or savory dish, depending on your preference. It tastes great as…

Read More

Roasted Cauliflower and Tahini Toast

I have to thank my recent Israel trip as an inspiration for this recipe. In Tel Aviv for lunch one day, I was served an appetizer of toast with tahini, cauliflower and roasted red pepper. I thought it was amazing, and such a creative idea. Never once had I seen this combo in any restaurant…

Read More

Artichoke Hummus

You would think by now that I would have an artichoke hummus recipes. Apart from my Basil Artichoke Cilantro Hummus, turns out I didn’t. At least not until today, anyway. What I love about artichokes is that they are so versatile. You can cook them all sorts of ways and they still turn out delicious!…

Read More

Orange Cranberry Cupcakes – Sugar and Gluten Free!

I’ve been wanting to make some sugar-free sweet treats for awhile now, and to try Lakanto sweetener in a cookie or cupcake. Enter my delicious, fresh, wonderful tasting sugar free orange cranberry cupcakes with Lakanto sweetener! Lakanto is a sugar substitute made from a mixture of monk fruit and erythritol. It is zero net carbs,…

Read More

Fettuccine with Basil Lamb and Green Onion – Gluten Free!

Well, here we go, my first full-on recipe with meat. While I eat primarily plant-based, I do have a boyfriend that I cook for, and, in case it wasn’t obvious–I love cooking! As I’ve gotten older and learned more about nutrition, I’ve realized that incorporating high-quality meat into your diet is a pivotal part of…

Read More

Coconut Collagen Banana Bread

I’ve been dabbling with banana bread recipes for a while, and after trying several versions I realized that I can make this bread really good for you! I can make it sugar free, gluten free, with added protein, some antioxidants, fruit, and it still tastes amazing! So, after trying a couple versions, I settled on…

Read More

Creamy, “Cheezy” Mushroom Pasta

This meal was created by complete accident. By complete accident, I initially attempted making a cauliflower soup but didn’t like it the outcome. Of course, I wasn’t going to throw it away, so I kept the mixture in the fridge overnight to see if I could come up with a better use for it the…

Read More

Arepas with Refried Beans and Guacamole

Ever since creating my vegan version of Venezuelan Pabellon, I’ve really been enjoying the simple taste of arepas. Made simply with corn flour and water, these toasted breads are so versatile, with the ability to be in both sweet and savory dishes. These arepas and refried beans were inspired by my vegetarian recipe of Nicaraguan…

Read More