• Recipes

    Easy Cinnamon Hazelnut Spread

    NUTELLA. This is my version of a healthy, homemade Nutella. Tristan LOVES Nutella (like most humans) and I really wanted a healthier version I could make at home. This recipe is inspired by one that I found from Deliciously Ella. I tweaked it a bit and added the cinnamon for the taste and health benefits.

    I put this on apples, toast, banana bread, berries, ice cream, you name it! You can also make it a little chunky for some crunch. Think a cacao – hazelnut version of crunchy peanut butter.

    Makes about 12 ounces

    • 3 cups of hazelnuts
    • 2/3 cup of pure maple syrup
    • 4 tablespoons raw cacao powder
    • Olive or avocado oil spray
    • 1 heaping teaspoon of cinnamon

    Preheat your oven to 400 degrees. Spray your hazelnuts with a little oil and toss to coat. Sprinkle your cinnamon and toss again.

    Bake your hazelnuts for about 15 minutes and then allow them to cool. Once cool, add them to a food processor and blend until they’re smooth (or a little chunky if you prefer). Add your maple syrup and cacao and blend again. Depending on consistency you may need to gradually pour a little water to get it nice and smooth and blended. ENJOY!

  • Recipes

    Easy Roasted Broccoli

    This is my go-to side dish at dinner. I love broccoli as does my three year old so it’s a winner in this house. All you need is your broccoli, olive oil, a few seasonings, and you’re good to go!

    Makes about 4-6 side servings

    • 2 heads of broccoli, washed + broken into similar sized florets
    • 1/4 cup olive oil
    • 1 teaspoon garlic powder
    • 1 teaspoon oregano
    • 1 tablespoon nutritional yeast
    • Sea salt + freshly cracked pepper to taste (use a good amount!)

    Preheat your oven to 400 degrees. Line a baking sheet with parchment paper. Add your broccoli and toss with olive oil. Sprinkle all of the remaining ingredients over your broccoli and toss again so the broccoli is well coated. Bake in the oven for about 20 minutes until slightly browned and the edges are crisp. I don’t like to cook them for too long so if you prefer a more crispy texture, add another 5-10 minutes.

    *Don’t throw out your stalks! You can add chop them up and add them to soups, smoothies, or make broccoli rice.

  • Recipes

    Vegan “Cream” of Mushroom Soup

    I love mushrooms. They are literally one of my favorite foods. This soup has SO much flavor due to the fresh herbs + coconut milk. I would have never thought to add coconut milk to a mushroom soup but the flavor is truly perfection. I like to serve this with fresh bread and/or a green salad. 

    Makes about 4 servings

    • 1 x 10 ounce package of white mushrooms, sliced
    • 1 x 10 ounce package of baby bellas, sliced
    • 1 medium onion, small dice
    • 1 shallot, thinly sliced
    • 2 cloves garlic, rough chopped 
    • 1 13.5 ounce can full fat coconut milk
    • A heaping T of flour
    • 1/2 cup red wine
    • 1 t dried oregano 
    • 1 t fresh thyme (about 4 sprigs)
    • 1 tablespoon vegan butter 
    • 2 tablespoons soy sauce 
    • Olive oil
    • S+P to taste (season well)

    In a large saucepan add butter + oil over medium heat. Add garlic, shallot + onion. Season with S+P, add oregano + thyme. Cook for a few minutes until fragrant.

    Add mushrooms + soy sauce. Cook covered for about 10 mins so the mushrooms can release their water. 

    Sprinkle w/ flour + stir to thicken. Pour in wine. Give it one more good stir + simmer for another 10 mins.

    Pour in coconut milk + stir well. Taste. Season as needed. Allow this to cook for a few minutes to let the flavors meld. Remove from heat. Using a hand blender, blend about 3/4 of the soup smooth. Do a final taste + season as needed.

  • Recipes

    Vegan “Cream” of Broccoli Soup

    You would never in a million years know this soup did not contain cream. It’s super creamy + the nutritional yeast + flour gives this soup the most incredible texture. The recipe also has a boat load of fresh broccoli so you know you’re getting those greens in. 

    Makes about 4 servings

    • 5 cups of raw broccoli, chopped
    • 1 medium onion, chopped
    • 4 cloves garlic, chopped
    • 2 cups vegetable broth or stock
    • 1 teaspoon parsley 
    • ½ c of nutritional yeast 
    • 1 tablespoon flour
    • 6 ounces of full fat coconut milk
    • S+P

    Cook garlic + onion with a little olive oil over medium heat until fragrant. Add broccoli, broth, parsley, nutritional yeast, S+P. Bring to a boil. Sprinkle flour over the broccoli + stir to combine while the pot is boiling. Reduce heat to simmer until broccoli is tender + the mixture has thickened. 

    Turn off heat. Mix in your coconut milk. Using a hand blender, mix to your desired consistency (I like to keep this one a little chunky). Season again with S+P and enjoy with crusty bread or croutons!

  • Recipes

    Creamy Vegan Avocado Pesto

    I’ve been making this recipe forever. It was one of the first recipes I posted on my first blog over 8 years ago. With only a handful of ingredients, most of which are pantry staples, this is one of my weekly go-tos. 

    About 4 servings

    • 1 ripe avocado, pitted, peeled and diced
    • 1 c fresh basil leaves, packed
    • 1/3 c pine nuts
    • 4 cloves garlic
    • Juice of 1 organic lemon
    • 4 T extra virgin olive oil
    • Kosher or sea salt and pepper to taste ( have a good amount of salt on hand )
    • Water as needed
    • 2 c fresh, organic spinach, packed
    • 16 oz pasta of choice, cooked 

    (You can use gluten-free noodles as well. We love thick fettuccine noodles!) 

    • 1 organic tomato, diced

    Combine the first 4 ingredients in a food processor or blender. With the machine running, stream in lemon juice, 3 T olive oil and water as needed to achieve a smooth and creamy pesto. Season with salt (do NOT be shy) & pepper. 

    In a large pan, heat the remaining 1 T of olive oil and sauté 2 cups of spinach until just wilted. Add pesto and cooked pasta. Toss well. Garnish with diced tomatoes. If you’re not going the vegan route, feel free to throw in some grated parmesan or fresh mozzarella cheese.

  • Recipes

    Vegan Roasted Butternut Squash Soup

    Soups can pack a nutritionally dense punch, they’re easy to make, + oftentimes you can throw them together with items in your pantry. This one is creamy, vegan, + has a hint of sweetness with the squash. This recipe is wonderful served with garlic toast or homemade croutons. I’ve also poured this soup over roasted veggies. So good. 

    Makes about 4 servings

    • 1 whole butternut squash, peeled + medium dice
    • 2 cups vegetable broth or stock
    • 1/2 medium onion, chopped
    • 4 cloves of fresh garlic, roughly chopped
    • 1 bay leaf
    • 1 teaspoon of paprika
    • 1 teaspoon of cumin
    • 1 teaspoon of fresh rosemary, chopped
    • 6 ounces of full fat canned coconut milk
    • S+P

    Preheat your oven to 400. Coat your squash in olive oil, S+P, + the chopped fresh rosemary. Roast for about 30 minutes until tender.

    Add chopped garlic + onion to a large pot with a little olive oil. Add paprika + cumin. Cook over medium heat for a minute or two until fragrant. Add stock + bay leaf. Bring to a boil. Remove bay leaf, turn off heat, + cover to keep warm. 

    Add squash to the stock mixture. Season with S+P to taste (don’t be shy!). Using a hand blender, blend to desired consistency (for this soup, I like it very creamy + almost completely blended). Stir in coconut milk. Serve hot.