Lean, clean and green.

That’s what this Green Goddess Glow Bowl is all about. The best part about it?

20 minutes is all it takes. We need all the quick, healthy and green recipes we can get right?! With quinoa, kale, zucchini, edamame and a oil-free creamy tahini lemon dressing, your body will love this wholesome green goodness. You will feel nourished, energized, light and glowing – the way every recipe should make you feel.

Have you tried my popular Sesame Kale Glow Bowl or my colorful Kale Glow Bowl with pumpkin dressing? This goddess bowl fits right in. I’m realizing all of my Glow Bowl recipes have a theme; they all have kale, they all take less than 20 minutes and they’re all glowing with health 🙂

Quinoa and kale seem to be the front-runners for so many healthy recipes – and for good reason. For plant based vegans, quinoa is one of the best options for a complete plant protein with all the amino acids (9g protein for 1 cup), plus it’s naturally gluten free. A leafy green like kale provides a powerhouse of vitamins, minerals, plant protein and fiber – all essential for radiant skin and health. I love zucchini because of it’s low calorie, high vitamin and high water content. Edamame is one of my favorite ways to add essential nutrients plus extra plant protein to a meal with a whopping 13g of protein for 1/2 cup! Lentils are a perfect substitute for edamame if you need a replacement in this dish.

The deliciously creamy + simple dressing is made with tahini, fresh lemon juice plus a little maple syrup which complement all of the flavors perfectly and add that nice savory element. You can buy my favorite organic tahini here. This recipe makes the perfect amount for 2 servings.



  • 1 cup quinoa, uncooked (I used tricolor quinoa)
  • 2 cups water (or vegetable broth for extra flavor)
  • 1/4 cup vegetable broth (or 1 tablespoon coconut oil, if you cook with oil)
  • 1/3 of an onion, chopped
  • 1 clove garlic, minced
  • 1 cup edamame, frozen
  • 1 zucchini, chopped
  • 2 cups kale, de-stemmed
  • salt and pepper, to taste


  • 1/4 cup tahini
  • 1/4 cup fresh lemon juice (approx. 1 lemon)
  • 1 tablespoon maple syrup (or agave nectar)
  • sea salt, to taste


  1. In a medium sized pot, add quinoa and water and bring to a boil. Reduce heat to simmer and cover for 15 minutes or until water is absorbed.
  2. In a separate pan, heat the vegetable broth (or oil; I no longer cook with oil) and sauté the onions with the garlic for 2 minutes. Add the frozen edamame and zucchini. Cook for about 5 minutes. Add the kale last and cook about 1 minute until softened. Season with salt and pepper, to taste. Turn off heat.

You can find complete recipes of this GREEN GODDESS GLOW BOWL in



This Healthy Vegan Cinnamon French Toast is the perfect healthy weekend breakfast! It’s soft, flavorful and really easy!

I can’t believe it’as already November!!!! but with the chilly weather here it’s never been a better time for a warm weekend breakfast! am I right!?

Anyways, weekend breakfast has never tasted SO good! I haven’t had french toast in like a year since your supposed to dip them in an egg wash!

That all changed when I was determined to find something to replace that egg! Since bananas work well in baked goods to replace the egg, I thought… Idea! Tried it and VOILA!
I promise you it’s even better than regular french toast! … unless your a true banana hater! :-/ then I just can’t help ya quite yet ha! 😉 maybe someday… but not now… Cause I loveeee my bananas so if your with me, then THIS is for you!!! 🙂

So this comes together really fast and easy, basically toss you wet mixture ingredients in a food processor, dump the mixture into a bowl so you can dunk your bread! Dunk each piece of bread in the mixture, fry them up and enjoy!

I know that some of you are going to say you don’t like bananas and ask if there is a substitute for it… the answer is nope! I have only tried this with bananas so try anything else at your own risk! 😉

another thing, this is NOT the same texture as french toast you make with eggs and the type of bread you use affects the texture A LOT (softer or more firm) so be sure to read the notes above the recipe carefully!


Blending Ingredients:

  • 2 ripe bananas
  • ¾ cup of unsweetened vanilla almond milk (I use SILK brand)
  • 1 tsp of vanilla
  • ½ tsp of cinnamon
  • ¼ tsp all spice

Everything Else:

  • 6 slices of thick Texas toast
  • 2-3 tbsp vegan butter
  • *extra cinnamon for topping
  • *maple syrup for topping


  1. In a food processor or blender, add your bananas, almond milk, vanilla, cinnamon, and all spice and blend until smooth!
  2. Add about 1 tbsp butter (maybe a tiny more) to a skillet and turn on medium heat, once butter is melted all over the skillet dip one slice at a time of bread into the mixture and place on the skillet, repeat with however many fit in your skillet at one time! Let cook approx 2 minutes or until golden and then flip to the other side gently! Repeat until all bread and wet mixture is gone.

You can find complete recipes of this HEALTHY VEGAN CINNAMON FRENCH TOAST in




So a lot of people have been asking me to post a healthy version of a cheesecake. Well, here it is! I present to you my completely raw vegan raspberry cheesecake bars complete with a scrumptious cinnamon pecan crust. These bars can be eaten frozen for a more “ice cream” type of texture, or thawed for a softer texture.

The trick to these vegan raspberry cheesecake bars to achieve that cheesy texture is soaked cashews! I’ve been seeing so many recipes using soaked cashews and finally I decided to give it a try, and I do not regret it! It’s best to prepare your cashews soaked overnight, but if you forgot, don’t worry! You can do a “quicky” soak by placing your cashews in boiling water for 1-2 hours.

I recommend you use a powerful Food Processor or blender for this recipe to achieve that super soft creamy texture!



  • ½ cup pecans
  • ¾ cup oats
  • 1 cup medjool dates
  • ½ tsp cinnamon
  • pinch of salt


  • 1 cup cashews, soaked
  • 1 large can full-fat coconut cream
  • ¼ cup maple syrup
  • juice of 1 lemon
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract

Raspberry swirl:

  • 1 cup raspberries
  • 1 tbsp maple syrup


  1. Line an 8×8 inch pan with parchment paper.
  2. In a food processor, blend the pecans, oats, dates, and salt until it forms a dough. You should be able to press the dough together with your fingertips. If it is too dry, add a small spoon of water.
  3. Press the dough down into your pan, until it coats the entire bottom of the pan. Place the pan in the freezer while you prepare the rest of your ingredients.
  4. Place the cashews in a food processor, and blend until completely smooth. Set aside.
  5. Place your coconut cream in a mixer, and blend until it forms a fluffy whip cream texture. Make sure to just scrape the cream off the top of the can, and not the remaining liquid on the bottom. It should be a thick texture.

You can find complete recipes of this VEGAN RASPBERRY CHEESECAKE BARS in



You won’t believe this recipe is low-fat AND oil-free. Nope.

You also won’t believe that bright and creamy cheese sauce you see is practically all made out of vegetables. Yes.

It’s beyond healthy and exceeds the clean eating craze… It’s The Ultimate Vegan Mac and Cheese. YUM.

I’ve been patiently enjoying the tasting and testing part of vegan mac and cheese recipes for like… the past year? This beloved recipe is THE ONE because there’s no cashews or coconut milk or anything typically found in “healthier” dairy-free mac and cheese. This one really is a low-fat winner, my friends. And it’s all yours!! I thought about adding cashews just to see how it would taste.. but decided not to and am more than pleased with how it turned out. Both my mom and dad loved this!

The best part about the beginning of Fall weather (even though it’s 80 degrees still here in the Chi..) is being able to make those comforting and warming foods again, right? I always think of Mac and Cheese for that. It’s the ultimate comfort food and is often seen as a decadent, rich and fattening meal. This one is all of those things without the fattening part. It’s also a great way to sneak in extra veggies!!

So what’s this magical cheese sauce made out of, you ask?



  • 2 cups water
  • 1 sweet potato, peeled and chopped
  • 8 baby carrots (or 2 medium-sized carrots, chopped)
  • 1 zucchini, peeled and chopped
  • 1/2 of a sweet onion, chopped
  • 12 oz. of pasta


  • boiled vegetables
  • remaining water from the pot (about 1.5 cups)
  • 1/2-3/4 cup nutritional yeast
  • 1 tablespoon dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon salt, or to taste
  • pepper, to taste
  • dash of cayenne pepper (optional)


  1. In a small pot, bring 2 cups of water to a boil. Add in the sweet potato and boil for about 5 minutes. Add in the carrots, zucchini and onion. Boil for another 5-8 minutes, or until everything is soft and can be pierced with a fork. Remove from heat.
  2. In a separate pot, start boiling the water for the pasta. Cook 12 oz. of your favorite pasta, according to directions. Drain and transfer pasta back to pot.

You can find complete recipes of this THE ULTIMATE VEGAN MAC AND CHEESE in



Super moist vegan banana bread with walnuts.  A few simple ingredients bring this recipe together!

This vegan banana bread with walnuts is a perfect breakfast. It’s quick, easy to make and the kids will love to help out. My daughter is always eager to smash the bananas and add the ingredients to the bowl. And once the sweet aroma of banana bread fills the house, she is just as eager to enjoy a slice, or 2.

And that means, this super moist, vegan banana bread doesn’t last in our house!

If walnuts aren’t your thing, try adding pecans, chocolate chips, or maybe dried cranberries. Feel free to play around with the additions. If you’re looking for a more classic style banana bread, it is also great plain.

So don’t let those ripe banana’s go to waste!

When I make this banana bread in advance (such as the night before) I love to use these mini loaf pans (this recipe makes 3 mini loaves). They allow me to enjoy a fresh warm loaf of vegan banana bread that night; while keeping the other 2 loaves untouched for breakfast the next morning.




  • 4 ripe organic bananas (about 14oz or 380g peeled)
  • 1 and 1/2 cups organic all purpose flour
  • 1 and 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • a pinch of nutmeg
  • a pinch of salt
  • 1/3 cup coconut sugar, or organic brown sugar
  • 1/4 cup refined coconut oil, melted
  • 3 Tablespoons chopped walnut pieces


  1. Start by preheating your oven to 350ºF, greasing your bread pan and chopping your walnuts into smaller pieces.
  2. In a medium bowl, sift together your flour, baking powder, baking soda, nutmeg and salt and set aside.
  3. In a separate bowl, mash the bananas. Make sure not to leave any big chunks. Small chunks are fine though.
  4. Add the sugar and oil to the bananas and mix until evenly combined.

You can find complete recipes of this VEGAN BANANA BREAD WITH WALNUTS in



If you despise ooey, gooey, delicious baked goods, then you’ve come to the wrong place; sorry. But if you LOVE chocolatey, melt-in-your-mouth, oops-I-ate-the-whole-pan treats, you have reached your destination.

Let’s just say there’s about half a pan left of these Chocolate Chip Almond Butter Bars in my fridge and I’m the only one that’s tried them. Sharing? What’s that?

To be honest, I’ve never really been a huge dessert person. I’d rather munch on something savory, like a whole bowl of hummus or tacos or (vegan) pizza. Yeah, I like dessert every now and then, but sweets just aren’t my thang 24/7.

With that said, I could probably eat these almond butter bars all day every day all the time forever. First of all, is there anything better than almond butter? No. Plus chocolate chips? Definitely not. Plus, these are vegan, gluten-free, AND, refined sugar-free, because we’re sweetening them with good ‘ole dates. The only refined sugar comes from chocolate chips (I love these from Enjoy Life)! With heart-healthy oats and protein from almond butter, you can feel better enjoying these.

So obviously I’m giving you permission to eat the whole pan.

My friends, let’s talk about fat for a second. Ever since the low-fat craze took over the country in the 1990s, people have been scared of fat and instead opt for low-fat substitutes, which usually contain lots of added sugar and refined flours to add the flavor back in. Most Americans get too much saturated fat and trans fat from animal products and processed foods; these have been shown to increase your risk of cardiovascular disease and diabetes!

But the right fats are good! Monounsaturated, polyunsaturated, and Omega-3 fatty acids are all necessary for life, so don’t be afraid of them! These naturally occur in plant foods like nuts, seeds, avocado, and olives. These good fats can lower cholesterol levels and are great for heart health.

Fats are satiating–just adding a little bit of fat to your meal (like avocado in a green salad) can help you feel fuller. Plus, the fat-soluble vitamins A, D, E, and K require enough fat to be absorbed into the body.

No more fat fears!!!



  • ½ cup dates, soaked
  • ¾ cup almond butter
  • ¼ cup applesauce
  • ¼ cup almond milk
  • ½ cup oat flour
  • 1½ teaspoons baking soda
  • 1½ teaspoons vanilla extract
  • ¼ teaspoon salt
  • ⅓–1/2 cup chocolate chips, plus more for topping


  1. Preheat oven to 350F. Lightly grease an 8-inch x 8-inch pan.
  2. In a medium bowl, place the dates. Pour in enough hot water to cover. Let sit for 10 minutes.
  3. Drain dates.
  4. In the bowl of a food processor or blender, add dates, almond butter, and applesauce. Process until well combined, stopping to scrape down the sides.
  5. Slowly add milk; continue to process.

You can find complete recipes of this CHOCOLATE CHIP ALMOND BUTTER BARS (VEGAN + GLUTEN-FREE) in

Healthy Chocolate Chip Cookie Dough (Gluten Free, Vegan, Paleo, Refined Sugar Free)

Healthy Chocolate Chip Cookie Dough (Gluten Free, Vegan, Paleo, Refined Sugar Free)

Yeah, you read that right.  Healthy chocolate chip cookie dough.

Scrumptious, gooey, vanilla-y with bursts of chocolate cookie dough.

Let’s be real – while I’m not against chocolate chip cookies (in fact, I make a batch of my healthy ones every few weeks), I’ve always been a fan of their precursor – cookie dough. As a child, I could often be found eating directly from a tube of ready-made Tollhouse with a spoon (although my boyfriend informs me that these are maybe not the stories you share on the internet. Whatever. If you’re one of the few who DIDN’T do that, pat yourself on your very sad back).

Now that I’m older (sigh), wiser (double sigh) and aware of all the nasties in traditional cookie dough (from the massive amount of preservatives and artificial flavors in the pre-made, tube kinds to the white flour and potentially salmonella filled eggs of the homemade kind), I decided something needed to be done if I was ever going to get back to the spoon-in-hand, cookie-dough-in-lap days of yore.

So I invented this – the cookie dough that’s never meant to become cookies (think of it like a puppy staying a puppy forever). The cookie dough that’s egg free, gluten free, grain free, paleo-friendly, optionally vegan and refined sugar free. The cookie dough that tastes rich and decadent and delicious, but is good enough for you to eat any time of day. It keeps for 4 days in the fridge, but it retains its awesome texture in the freezer too, which is where I choose to store it, scooping out spoonfuls as the urge strikes me.

Oh, yeah, and did I mention that it involves no fancy ingredients, and takes about 5 seconds to make? There’s that. I suppose I should let you get to it then?

Healthy Chocolate Chip Cookie Dough (Gluten Free, Vegan, Paleo, Refined Sugar Free)
Healthy Chocolate Chip Cookie Dough (Gluten Free, Vegan, Paleo, Refined Sugar Free)


  • 1 cup cashews, soaked for 1 – 2 hours and then drained throughly
  • 2 tsp vanilla extract
  • 1/4 cup almond meal or flour
  • 1 tbsp unsalted almond butter
  • 1/4 tsp sea salt
  • 3 tbsp + 1 tsp honey (you can sub rice malt syrup or 4 – 5 Medjool dates, pitted, soaked for an hour and drained, if you’re vegan or low sugar)
  • 1/4 cup cacao nibs (you can also use high quality dark chocolate chunks)


  1. In a food processor, process all ingredients except for cacao nibs or chocolate, scraping down the sides, until very very smooth. You really want to go for quite awhile – 2 – 3 minutes at least. That’s key to getting the perfect texture.
  2. When it’s very smooth, let cool for a few minutes (if it has warmed at all) then add in cacao nibs or dark chocolate and pulse 4 – 5 times until well distributed but still chunky.

You can find complete recipes of this Healthy Chocolate Chip Cookie Dough (Gluten Free, Vegan, Paleo, Refined Sugar Free) in



Once I discovered the secret to cashew-less vegan queso, I wanted to put it on everything within reach; starting with nachos, of course.

And based on your reaction to this sneak peek photo, you guys really wanted this recipe. Well, the wait is officially over!

This recipe is SO delicious, simple and undetectably vegan. There is something magical about the saltiness of a tortilla chip paired with a fresh, chunky salsa and this creamy, dreamy vegan queso. It’s like a flavor bomb – you simply don’t want to miss out.

The awesome thing about the Queso recipe is that it makes quite a bit, and you can store leftovers in a jar and it keeps for up to 4-5 days! AND it reheats extremely well, making it ideal for these nachos.

Once you have your chips on a serving plate, you just need to heat up your beans, queso and mash your guacamole and go to town.

My ideal nacho toppings are: black beans, salsa, (vegan) queso, guacamole, red onion, jalapenos, hot sauce and cilantro. If you prefer a different combination of things, feel free to mix it up! Make these YOUR Best Damn Vegan Nachos. I totally give you permission (wink).



  • A Crapload (~5 cups) of Restaurant Style Tortilla Chips (I love Trader Joe’s brand)
  • 3/4 cup Cashew-less Vegan Queso
  • 3/4 cup cooked Black Beans
  • 1/3 cup Guacamole (1 ripe avocado + 1/4 tsp sea salt + 1 lime, juiced)
  • 1/2 – 3/4 cup Chunky Salsa
  • Fresh Jalapeños and Red Onion, sliced (optional)
  • Hot Sauce (optional)


  1. If you haven’t prepared your vegan queso yet, do that first (recipe in the ingredients).
  2. Once your queso is ready (and hot), heat up your black beans in a small saucepan and season with a little sea salt and desired spices (I love garlic, cumin and chili powder).

You can find complete recipes of this THE BEST DAMN VEGAN NACHOS in



Smooth, creamy and ready in just five minutes, this cookies and cream dip is single serve and deceivingly healthy! This generous dip is packed full of protein and very low in sugar, yet you’d never tell by its taste and texture! Naturally gluten free, vegan, dairy free, paleo and with a high protein option! 

My good mate Dave (who has a new member in his family- Go stop by and demand him to name him Arman congratulate him!) sparked the most intense craving a few weeks ago when he shared this amazing Oreo Cheesecake recipe.

I already told him in his post (you can see it in the comments section!) but growing up, my all time favorite cake/cheesecake was the Oreo cheesecake. My mum’s best friend Catherine (Hi Aunty Catherine! Yes, I am taking care of myself and drinking water with lemon upon waking……) has a sister whom is an amazing pastry and dessert chef. She was head chef at the Sheraton Hotel back in Melbourne and on random occasions, would gift Catherine with leftover desserts.

Catherine and my mum used to work together on the same floor (that’s how they became friends). Whenever Catherine’s sister gave her leftovers from the restaurant, she’d always share it with my mum, probably in an attempt to fatten her up. Mum would always enjoy some of whatever Catherine gave her, but would always keep some for Niki and me to share that night.

I remember the first time mum brought home a slice of the oreo cheesecake and I asked her if someone had thrown dirt in it. After telling me off for making such a rude statement, she informed me my favorite cookie (oreos) were crushed up and blended with the cheesecake filling to produce this decadent dessert. I remember scoffing down an entire slice of it before greedily asking Niki to share hers with me. Being the fussy cow fussy person she is, simply hearing ‘cheese’ and ‘cake’ in the same sentence put her off.



  • 1/2- 3/4 cup unsweetened applesauce OR 1 small/medium mashed banana
  • 1 scoop vanilla protein powder of choice (I tried a paleo blend, a vegan blend and a casein blend)*
  • 1-2 T granulated sweetener of choice**
  • 1 T coconut flour (Can sub for gluten free oat flour if not strictly paleo)
  • Pinch sea salt
  • 1-2 Paleo ‘nutella’ cookie, crushed (or chocolate cookies of choice)
  • 2 T nut butter of choice (I used almond butter)
  • 1 T pure maple syrup (can sub for another sticky sweetener)
  • Dairy free milk***


  1. In a mixing bowl, combine your applesauce/mashed banana with the protein powder, coconut flour, granulated sweetener of choice and sea salt and mix well.
  2. In a microwave safe bowl or stovetop, melt your nut butter with maple syrup until combined. Stir in the vanilla extract and pour into the dry mixture and mix well until fully combined. If batter is still too crumbly, using a tablespoon, add dairy free milk until a very firm batter is formed. If batter is too thin, add a dash more flour. Stir through your crushed cookies of choice until fully mixed in.

You can find complete recipes of this Healthy Cookies and Cream Dip for One in

Vegan Rose Sauce

Vegan Rose Sauce

Happy Easter friends! How was your Easter weekend? Okay, so maybe Vegan Rose Pasta is not really that Easter friendly but when you are a vegetarian/vegan you tend to break all the food rules for holidays anyways. Like eating Mac + Cheese with Christmas dinner because… why not?

What did you eat for Easter dinner? J and I were not very traditional this year and stayed in to make homemade vegan sushi for dinner. It was sooo good! I’m by no means a sushi expert but making sushi at home is so much fun! But enough about sushi, this post is ALL ABOUT THE PASTA! Specifically, the best rose pasta I’ve ever had.

I made this recipe last week and was planning on sharing some festive no-bake cookies today but asked you on Facebook + Instagram which recipe you’d rather see first and this pasta won by a landslide. Dinner then dessert, amiright?! 😉

This Vegan Rose Sauce is SO luscious, rich, creamy and perfect. I honestly could eat this Vegan Rose Sauce with a spoon by itself. It’s that good. #SorryNotSorry #PassTheSpoonPlease

The creamy part of this Vegan Rose Pasta is made without cream or butter ironically. Before I ate plant-based I used to love cooking with lots of cream and lots of butter. I was the creamy pasta queen. I still am the creamy pasta cream just without all the cream, butter and stomach aches that seemed to always followed a dairy rich meal.

So what’re the magic ingredients in this Healthy Rose Sauce? Cashews and Pine Nuts.

Now, just here me out if the idea of adding nuts to your pasta sauce sounds totally weird. Soaking the nuts in hot water while you make the pasta (or overnight if you’re a better meal planner than me!) makes the cashews and pine nuts dissolve into creamy tomato saucy goodness when blended with the tomato sauce, garlic and herbs. If the idea of nuts in pasta sauce still seems kind of odd to you think of the role that pine nuts play in pesto – they add a nutty and luscious element to traditional pesto just like in this Creamy Vegan Rose Sauce. Yum. 🙂

Vegan Rose Sauce
Vegan Rose Sauce


  • 500 grams/1 pound farfalle pasta
  • 2 zucchinis, chopped
  • ⅓ cup raw cashews
  • 2 tbsp pine nuts
  • 2 cloves garlic (or ½ tsp garlic powder)
  • 1 red or white onion (or 1 tsp onion powder*)
  • ½ cup vegetable broth or reserved pasta water
  • ⅓ cup fresh basil (lightly packed) (or 1½ tsp dried basil)
  • 2 cups plain tomato sauce (pureed tomatoes)
  • ¼ cup nutritional yeast*
  • Sea Salt + Pepper to taste
  • Garnish
  • Fresh Parsley
  • Hot Pepper Flakes


  1. Soak cashews and pine nuts in boiling water for 20 minutes while preparing the rest of the ingredients (or soak the nuts overnight). In a large pot, cook pasta according to the directions on the box with the chopped up zucchini. Cook pasta until it is al dente.
  2. While the pasta and zucchini are cooking, prepare the sauce. Saute garlic and roughly chopped onions over medium high heat in vegetable broth or a bit of the starchy pasta water until the liquids are absorbed. Drain and rinse your nuts. Add the soaked cashews and pine nuts, sauteed garlic and onions, fresh basil, tomato sauce and nutritional yeast to the blender and blend until a thick and creamy sauce is formed. Add up to ½ cup of the starchy pasta water to the sauce if it is too thick (I added ⅓ of a cup). Taste and add sea salt and pepper to taste.

You can find complete recipes of this VEGAN ROSE SAUCE in