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!…

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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,…

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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 do 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…

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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…

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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…

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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…

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Pineapple Coconut Ice Cream

Another great cruelty-free, natural, healthy ice-cream option, that you can eat for breakfast or lunch! The caramel date sauce at the top is optional, as I have also used maple syrup and coconut nectar for toppings. This is a lovely, cooling, refreshing recipe for these hot summer months! Let us begin! For the coconut ice…

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Kidney Bean Tacos

Kidney beans are one of the healthiest beans you can eat. Eating just one serving of kidney beans will provide you with 20% of the nutrients your body requires for iron, folate, fiber, protein, magnesium and vitamin B1. Unlike other versatile beans like garbanzo and white beans, kideny beans are not the tastiest or creamiest…

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Tri Color Quinoa and Arugula Avocado Salad

Arugula is a green with a very strong taste, both initial and after. Because of this, it’s best used in salads, bowls and wraps rather than smoothies, mainly because of it’s overpowering flavor. This quinoa salad makes the perfect combination for the arugula salad. The quinoa has it’s own flavor combination with the onion and…

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Blueberry Coconut Smoothie

This smoothie can be made 1 of 2 ways. You can either use a can of coconut milk, or use the meat and coconut water from an actual coconut. Either way, this is a delicious creamy smoothie, which can also be made into a protein smoothie with the addition of a protein powder of your…

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