the latest

Jul 20, 2014/ 532 notes

pizza, pizza!

peperonata pizza
cooking time: 60 mins

bob’s red mill gluten free pizza crust
2 tbsp olive oil
1/2 yellow onion, diced
2 red bell peppers, julienned
2 yellow bell peppers, julienned
3 roma tomatoes, chopped and seeds removed
2-3 tbsp basil, julienned
sea salt + to taste

1. prepare pizza crust dough as instructed on the bag + set aside to rise while you prepare peperonata
2. add olive oil to a large skillet + warm over medium heat for a couple minutes, then add onions + saute till  translucent (~5 mins)
3. add peppers into skillet + sprinkle generously with sea salt
4. cook peppers for about 20 minutes, stirring occassionally
5. add in tomatoes + 1 tbsp of basil + another generous sprinkling of sea salt
6. cook another 10 minutes or until majority of liquid has evaporated. taste + add more salt if necessary
7. set aside peperonata mixture
8. preheat oven to 350 degrees
9. oil a large piece of parchment paper + place dough in the middle. with wet hands, begin rolling out dough to desired shape + thickness (¼” is desirable). brush dough well with olive oil + place on a baking sheet
10. top pizza dough generously with peperonata mixture
11. bake for 20 mins or until golden brown around the edge
12. remove from oven + garnish with remaining basil
13. allow to cool for 5 mins + serve. great warm or room temp

Jun 23, 2014/ 773 notes

prime for the pickin’

heirloom tomato salad
serves: 2 - 4
cooking time: 10 mins

4 heirloom tomatoes, sliced
1 cucumber, peeled + sliced
2 green onions, cleaned + sliced
avocado (optional)
olive oil
sea salt

1. place all vegetables in a large salad bowl
2. drizzle with olive oil + sea salt to taste
3. toss + serve

Jun 1, 2014/ 68 notes

the ultimate veggie burger

black bean veggie burger
prep time: 10 minutes
cooking time: 10 - 14 minutes
makes: 3 burgers


½ small red onion, peeled
1 clove garlic, peeled
1 small beet, peeled
1 15 ounce can vegetarian black beans, drained + rinsed
⅔ cup oat flour
¼ tsp onion powder
½ mexican seasoning (tajin is my favorite brand)
sea salt to taste

1. place red onion, garlic + beet in a food processor + pulse till finely minced
2. add black beans to onion mixture + pulse 5 - 10 times
3. remove mixture + place in a bowl then add in oat flour + seasonings, mix well
4. begin forming mixture into desired sized burgers, tutorial on forming burgers found here
5. cook on the stove or grill for 5 - 7 minutes on each side or until you have a nice char
6. serve with desired fixings

suggested toppings:
lettuce
avocado
watermelon
red onion
tomato
ketchup
mustard
dill pickles or relish

to mold the perfect veggie burger, follow this simple how-to

Jun 1, 2014/ 4 notes

how to form the perfect burger

what you’ll need:

1 wide mouth mason jar lid
saran wrap
waxed paper

1. line a plate with waxed paper
2. place the mason jar lid, lip up on a flat surface
3. cover the lid with a 8x8 size piece of saran wrap
4. place enough burger mixture into the center of the saran wrap covered lid in order to fill it, but so as to not overflow. press the mixture into the lid so that compacted, but not dense
5. pick up filled lid + turn upside down over the waxed paper so that burger pops out of the lid
6. repeat until the burger mixture is gone

May 5, 2014/ 105 notes

ole! cleanse-worthy cinco de mayo avocado snack

jicama fries + smashed avocado
cooking time: 10 minutes

1 large head jicama
2 limes
mexican seasoning (tajin is my favorite brand)
2 avocados
Sea salt

1. cut jicama into french fry shape
2. drizzle jicama fries with juice of 1 lime, then season generously with mexican seasoning
3. in a bowl, mash avocado with juice of remaining lime. add sea salt to taste
4. pair with a (virgin) margarita + dip away


*** other vegetables like cucumbers + red peppers are also an amazing addition or substitute to the jicama. Prepare the same way with lime juice + seasoning

Apr 27, 2014/ 1,285 notes

spring cleaning | 14 day vegan detox

bikini season is upon, folks. time to clean it up + slim it down. follow these rules + recipes for guaranteed pound shedding + muscle toning. go forth.

the rules:

eliminate the following items from your diet:
1. dairy

2. gluten

3. sugar

4. soy

5. booze

6. corn

7. caffeine

8. fried food

the musts:
1. work out 30 mins day, every day. don’t give me that face. i’m not talking cross-fit (but that works too), a brisk walk will do. don’t be lazy.

2. only eat whole foods (fruits, vegetables, nuts, seeds, grains)

3. drink 1 gallon of water (each day), preferably with lemon in it. and while you’re at it, you can also enjoy herbal teas, but that’s about it

4. preferably only organic fruits + veggies

5. plan out your meals, it leads to success

extra credit:
1. go to bed at 10 PM

2. wake by 7 AM

3. drink a room temp or hot 12 ounce cup of water with ½ juiced lemon every morning upon waking

that’s it. now let’s get it tight.

recipe inspiration (click on the titles below):

breakfast:
avocado + flax seed toasts
fruit + chia pudding
green smoothies
raw apple crisp
acai bowl
berry blast smoothie
fruit + coconut milk whipped parfait
overnight, no cook oatmeal
warm quinoa breakfast cereal

lunch + dinner:
kale + brussel sprout salad
roasted tomato + bell pepper soup
spaghetti squash puttanesca
pasta with tomato-lemon sauce
spicy thai spaghetti squash noodles
heirloom tomato + fennel salad
kale salad with creamy basil dressing
thai coconut curry soup
sweet potato medley
fig and arugula salad
cauliflower crust pizzas
spring vegetable pasta

snacks:
cauliflower hummus + veggies
vegetable spring rolls
cucumber tea sandwiches
guacamole

dessert:
fruit popsicles
raw apple crisp
fruit + coconut milk whipped parfait

Apr 13, 2014/ 726 notes

the perfect breakfast

avocado toast with flax seeds
cooking time: 10 minutes

2 slices gluten free toast (udi’s + johann’s are my favorite brands)
1 ripe avocado
½ tbsp ground flax
½ tsp olive oil
½ lime, juiced (optional)
sea salt

1. toast bread
2. while toasting, gently smash the avocado with a fork
3. spread avocado on toasted bread then sprinkle with flax seeds + sea salt to taste
4. drizzle with sea salt + lime juice

Apr 6, 2014/ 9 notes

my heart, belongs to a ‘roni

pepperoni + vegetable pizza rolls
cooking time: 35 minutes

gluten free pizza or bread dough (i love bob’s red mill)
1 tsp olive oil
12 - 15 slices pepperoni or vegan pepperoni
½ cup sliced pepperoncinis
½ cup shredded mozzarella cheese or vegan cheese
small bowl of water

1. pre-heat oven to 350 degrees
2. brush a 12” piece of parchment paper very well with olive oil
3. wet hands with water + place dough in middle of parchment paper
4. using your hands + wetting them frequently, gently start to thin pizza dough out into a rectangular shape, about an  ⅛” in thickness (you could also wet a rolling pin for this, but i find that hands to it better)
5. in a thin layer, leaving about ¼” around edge, begin layering on fillings (pepperoni, pepperoncinis + cheese), slightly overlapping the pepperoni slices
6. with the help of the parchment paper, begin gently rolling the wide side of the dough into a pinwheel + then tuck ends under
7. transfer parchment paper + uncooked pepperoni roll onto a cookie sheet, ensuring the open seam side is underneath. then generously coat with olive oil.
8. bake for approximately 25 - 28 minutes or until golden brown   
9. allow to cool for about 5 minutes, then slice at ½ - 1” increments

**** to make vegetable version, sub roasted red bell peppers for pepperoni (or any roasted veggie works!)

**** tip: if dough is coming right out of the refrigerator, allow to rest + rise for 30 minutes before using

Mar 26, 2014/ 8 notes

the hipster-est of salads

walk into any all-the-rage, farm-to-table restaurant these days + and spoiler alert, you are guaranteed to find two things on the menu: kale and brussel sprouts. so, why not marry the two?

kale, brussel sprout + apple salad
cooking time: 15 minutes
serves: 4

1 head kale, stems removed + cut into small pieces
1 tbsp olive oil
sea salt
1 apple, diced (pink lady is my favorite)
12 brussel sprouts, shaved or sliced very thin
2 green onions, sliced (green parts included
1 carrot, julienned

meyer lemon vinaigrette
1/2 cup olive oil
1 - 2 meyer lemons juiced, to taste
2 tsp agave syrup (or honey)
1 tsp stone ground mustard (optional)
2 pinches sea salt

1. massage kale in large salad bowl with 1 tbsp olive oil + sea salt for 2 - 3 minutes
2. add in remaining salad ingredients
3. to make vinaigrette, place all ingredients in a glass jar + secure with lid. shake well to emulsify. taste + adjust seasoning if necessary.
4. pour desired amount of vinaigrette onto salad. toss well to coat + serve

Mar 9, 2014/ 52 notes

mama’s manicotti

as a little girl, i used to love to make homemade manicotti shells and eat them right out of the pan with a little bit of butter. my mom used to call them italian pancakes + i could sit for hours at the stove helping her make the shells. now, many, many years later, this delicious recipe not only transports me back to my childhood, but it has become a staple in our household for sunday dinners.

cheese + parsley manicotti
cooking time: 1 hour
serves: 4

manicotti shells:
1 cup gluten free flour mix (like arrowmills)
1 ½ - 2 cups water
3 eggs
1/4 tsp salt
butter or olive oil to grease pan

filling:
1 ½ cups ricotta cheese (purchase from an italian deli that makes it in-house or specialty market like whole foods)
1/2 cup shredded parmesan
1 egg
3 tbsp chopped parsley

16 ounces tomato sauce

to make shells:
1. mix flour, 1 ½ cups water, eggs, and salt together to make a thin, smooth batter. if batter is too thick, add in additional water
2. pour about 1/4 cup batter into a heated, buttered small skillet. twirl skillet to make thin pancake. cook for about 3 - 5 mins on medium low. you can flip if you want, but the goal is to cook thru, but keep soft. make sure to not brown. this step can be made the day before + refrigerated

to make filling + manicotti:
1. preheat oven to 350 degrees
2. pour a little less than ½ of the tomato sauce into a baking dish, ensuring to cover the bottom well
3. combine cheeses, egg +parsley to make filling
4. spoon 3 tablespoons of filling down the center of each shell, then gently roll up and place open side down into baking dish. continue with rest of shells
4. pour remaining sauce over the top
5. cover with aluminum foil and bake for 20 mins. then remove foil and bake for another 10 - 15 mins
6. remove from oven + serve. you can garnish with parmesan or parsley if desired