Blog

September 26, 2018

Oatmeal Raisin Protein Balls

Ingredients 1 cup of dry oats ½ cup of creamy peanut butter (not the kind where the oil separates) ¼ cup of raisins Instructions In a […]
September 5, 2018

Black Bean and Sweet Potato Tacos

Ingredients 6-inch taco shells (flour or corn) Romaine lettuce, chopped 1 sweet potato, cubed 1 can black beans, rinsed and strained ½ can of diced fire […]
August 22, 2018

Vegan Lemon Blueberry Scones

Ingredients 2 cups unbleached wheat flour (or whole wheat) 1 teaspoon baking soda 1 ½ teaspoon baking powder 1 teaspoon sea salt 3/4 cup plain coconut […]
August 1, 2018

Roasted Butternut Squash Salad

Roasted cubes of butternut squash are layered on a base of fluffy quinoa and topped with creamy chopped avocado, sea salt, and a squeeze of lemon […]
July 18, 2018

Burrito Bowl

Vegan, gluten-free, nut-free, refined sugar-free, soy-free This burrito bowl is so filling and healthy! Yield 3 servings    Prep time 25 Minutes    Cook time 20 […]
July 3, 2018

Summer Glow Buddha Bowl with House Vinaigrette

This Budda Bowl is vegan, gluten-free, nut-free, refined sugar-free, soy-free. You can also boost the protein by adding your favorite beans/legumes. Yield Serves 4    Prep […]
June 13, 2018

Fiesta Pasta Salad

This is a perfect potluck dish. Ingredients 1 package (12 ounces) bowtie noodles 1 can roasted corn (drained and rinsed) 1 can black beans (drained and […]
June 1, 2018

Bite-Sized Veggie Rollups

The perfect snack or side in your lunch, these veggie wrap-ups are a fun way to switch up the way you eat your veggies. Ingredients 1 […]
May 15, 2018

Oat Peanut Butter Breakfast Cups

This oatmeal cup recipe is fool-proof. The ingredients can be easily manipulated to produce the amount and flavor you like. You can choose to omit peanut […]
May 1, 2018

Banana Blueberry Pancakes

Nothing says family time like a nice stack of pancakes! Banana pancakes are my go-to but let’s jazz them up today with some blueberries! Ingredients 1 […]
April 15, 2018

Tucson Spicy Lentil Tacos

Taco Tuesday just got better!   INGREDIENTS:   1 cup uncooked lentils, rinsed and drained 2 large onions, diced (about 2 cups) 2 tablespoons minced garlic ½ […]
April 2, 2018

Roasted Butternut Squash Salad

INGREDIENTS: For the roasted butternut squash: 1 large butternut squash (about 3-3.5lb) peeled, seeded, and diced (1/2-inch cubes, 8-9 cups chopped) 2 tablespoons melted coconut oil, […]