Dessert, Featured, Food, Snacks

Chocolate Almond Coconut Bliss Balls

May 15, 2019

My Chocolate Almond Coconut Bliss Balls are the perfect blend of satiating macronutrients (healthy carbohydrates, plant-based protein and good fats) designed to keep you fueled and focused throughout day! These gooey, chocolatey gems make for a great lunchbox addition or afternoon pick-me-up. This recipe is both vegan and gluten free.



Place the walnuts in a high-speed blender or food processor and pulse until coarsely ground. Add the dates, and pulse until well combined with the nuts. Add the cocoa powder, maple syrup, almond butter, vanilla extract, and salt. Process until the mixture is thick and smooth. Form the mixture into golf-ball-size balls with your hands. Roll the balls in shredded coconut. Place in a sealed container in the fridge until hardened before serving. Store extras in the fridge in an airtight container.

Notes: Shop container pictured.

Featured, Food, Sides, Snacks

Savory Baked Tofu with Sesame-Citrus Sauce

April 29, 2019
The Perfect Baked Tofu with Sesame-Citrus Dipping Sauce

This Savory Baked Tofu with Sesame-Citrus Sauce is simple, delicious and packed with flavor. The perfect party appetizer or lunchbox addition – these bite-sized gems are destined to delight with there subtle Japanese flavor profile.



  • 2 packages of extra firm tofu (14 oz)
  • 1/4 cup reduced-sodium tamari
  • 1/4 cup rice vinegar
  • 2 teaspoons mirin
  • 3 cloves garlic, minced

Sesame-Citrus Sauce:

  • 1/4 cup reduced-sodium tamari
  • 1 tablespoon toasted sesame seeds
  • 2 tablespoons toasted sesame oil
  • 3 tablespoons rice vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon mirin
  • Juice of 1/2 of a medium orange


For the tofu:

  • In a medium storage container, whisk together tamari, rice vinegar, mirin and minced garlic. Set aside.
  • Carefully remove tofu from its packaging. Blot away any excess water using a clean kitchen towel. Cut tofu into desired shape and size.
  • Place tofu into the marinade and let it marinate for 15 minutes. Flip tofu and let it marinate on the other side for an additional 15 minutes.
  • Preheat the oven to 375° F. Line a baking sheet with silpat baking mats or lightly oiled parchment paper.
  • Evenly arrange the marinated tofu on the prepared baking sheet. Bake for 20 minutes, remove from the oven, flip and bake for an additional 20 minutes. (Or until tofu has an even, golden-brown hue).

For the Sesame-Citrus Sauce:

  • Thoroughly whisk together all sauce ingredients in a medium mixing bowl. Pour gently into serving bowl of choice.


Pantry staples: Tamari, Mirin and Rice Vinegar.

Note: The tofu recipe on its own makes for a flavorful hit of plant-based protein in a salad, sandwich or stir fry. The options are truly endless!

Entree, Featured, Food

10 Minute Vegan White Bean & Kale Soup

April 27, 2019

I’m a big fan of simple, one-pot meals and this 10 Minute Vegan White Bean and Kale Soup is exactly that. The best part? You probably already have several of the ingredients in your pantry and fridge.


  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 2 zucchinis, diced
  • 6 carrots, diced
  • 1 bunch lacinato kale, roughly chopped
  • 6 cups vegetable broth
  • 4 cups of cannellini beans, cooked (or canned)
  • 3 lemon slices
  • Chili flakes, sea salt and black pepper to taste


  1. Heat olive oil in a medium-large soup pot over medium heat. Add the onions, carrots, lemon slices and zucchini to the pot and stir. Sauté vegetables until lightly softened and translucent, about 5 minutes.
  2. To the pot, add the garlic and chili flakes. Stir and cook until garlic is fragrant, about 30 seconds. Add cannellini beans to the pot and stir. Add the vegetable broth and stir once more. Bring the soup to a boil.
  3. Add the kale to the pot and cover. Once the kale is slightly wilted and bright green, remove lemon rinds and season soup with salt and pepper to taste. Serve hot and most importantly, ENJOY!
10 Minute Vegan White Bean & Kale Soup
10 Minute Vegan White Bean & Kale Soup

What are some of your favorite, quick meals? Comment below!

Dessert, Featured, Food

Chocolate Chip Cookie Dough Brownie Bars

April 26, 2019
Chocolate Chip Cookie Dough Brownie Bars

Gooey, rich layers finished with oozing bursts of chocolate make these Chocolate Chip Cookie Dough Brownie Bars something to behold! They’re gluten free, vegan and refined sugar free and packed with healthy fats to keep you satiated. I think you will love these!


Brownie Layer

  • 1 cup oat flour
  • ½ cup unsweetened cocoa powder
  • 2 tablespoons ground flax seeds
  • ½ tsp baking powder
  • 10 dates, pits removed
  • ½ cup tahini
  • ½ cup maple syrup
  • ½ cup unsweetened almond milk

Cookie Layer

  • 1 cup oat flour
  • ¼ tsp baking soda
  • ½ cup tahini
  • ½ cup maple syrup
  • ½ cup stevia-sweetened chocolate chips


  1. Preheat oven to 350° F. Line a square 9×9 baking dish with parchment paper.
  2. To make the brownie layer, whisk together oat flour, flax seed, cocoa powder and baking powder in a large mixing bowl. Set aside.
  3. Place dates into a high speed blender (or food processor) and process until a smooth paste is formed.
  4. Add tahini and maple syrup and process with the date paste until smooth. Combine mixture with the dry ingredients, add the almond milk and combine everything together until thoroughly mixed.
  5. Pour and spread brownie batter into baking dish and bake at 350° F for 30 minutes.
  6. To make the cookie layer, add oat flour and baking soda into a clean mixing bowl and evenly combine. Add tahini and maple syrup into dry ingredients and combine together until smooth.
  7. Remove brownie layer from the oven after 30 minute cook time. Pour and spread cookie batter evenly on top. Sprinkle the top with chocolate chips. Return the dish to the oven and bake for an additional 15 minutes.
  8. Cool for about 20 minutes after baking and prior to slicing.
  9. Store leftovers in an airtight container for up to a week.

Bon appétit!

Notes: Learn how to make oat flour here.