Blackened Baby Peppers

I love this side dish as a colorful addition to almost any savory meal. They are fast and easy to make, as well as sweet, flavorful and full of nutrition. Peppers are loaded with vitamins A and C, potassium, folic acid, and fiber. Blackened Baby Peppers Recipe Time: 10 minutes Servings: As many as you want Ingredients Red and yellow mini sweet peppers Coconut oil Sea salt (optional) Directions Melt some oil in a large skillet over medium-high heat. Add the mini-peppers and to

Ayurvedic Cleansing Kitchari

Over the last two weeks, I went on vacation with family and ditched my normally high-vibe diet for restaurant meals laden with gluten and sugar, which was wonderful at the time but I sure was surprised to see that I gained 8 pounds in the process! It sounds shocking but I know it's just inflammation that I can turn around with a 3-day Ayurvedic Kitchari Cleanse. Kitchari has been my go-to cleanse for years, ever since first making it at a cooking class in Rishikesh, India. It

Ginger Spiced Squash Boats

*Pictured with a simple green side salad & this roasted beet salad. These Ginger Spiced Squash Boats are one of my favorite Autumn Harvest meals and so I’m excited to write this recipe to share with local food delivery service, Mother Earth Food. This is a flexible recipe meaning that it’s an opportunity to use up whatever veggies you’ve got on hand. The only essentials are a hollow squash (this is great with acorn squash too), the bison, and the ginger. While there are other

Roasted Beet Salad

This delicious side dish adds beauty to any meal, while nourishing us with phytochemicals and antioxidants! Beets are nutrient dense ~ rich in fiber, vitamin C, iron, vitamin B6, magnesium, potassium, and folate. I usually make a lot and eat it all week with simple green salads or as part of a buddha bowl. Pretty much everything I make is dairy & gluten free though I did use goat cheese this time. This could easily be substituted by any soft vegan cheese, of which there are l

Raw Vegan Strawberry Cheesecake

I was so impressed with last week's Raw Vegan Mango Pie that once my family (quickly) finished it, I was left craving more fruity pie flavor and was inspired to keep creating! I've enjoyed vegan cheesecakes in the past and realized that coconut kefir + cashew cream could make a yummy sweet & tart version. My family loved it and I'm sure you will too! *See notes for easy substitutes Active time ~ 20 minutes, 2-4 hours total 8 servings Ingredients Crust 1 cup (around 15-17) pit

Tips for Mindful Eating

Whether you are vegan, paleo, carnivore, an emotional eater or an overeater, mindfulness has the power to help ease your digestion, get more nourishment from your food, more pleasure at mealtime, gain control over your eating habits, manage a healthy weight, and come into greater connection with your body, its needs, and its signals. That’s Powerful! Most of us eat on-the-go, while watching television, while working, or while ruminating on past events or an uncertain future.


The information presented on this website is not intended as medical advice. I am not a doctor and this is not a diagnosis or treatment plan. I am a certified Integrative Nutrition Health Coach and regular gal who cares deeply about public health. I am simply sharing my experiences and expressing my views. If you believe you have a medical condition, please see a doctor.