Oh Shit! Pasta

Sometimes, we have those days where we are like "Oh shit! I don't know what to make for dinner!" 🙈

Who does this resonate with? ✋✋

For a lot of people that means going out to eat, but as a cook, I tend to keep more than enough food in the house.

If you are like that too and have had enough takeout food, take the time to see what ingredients lay around the kitchen.

You might find some yummy food laying around your freezer or a bunch of random ingredients in the fridge.

This is a great opportunity to experiment and use your creative side to make a spontaneous, impromptu meal. 😋

And that's exactly what I did.

I found some chicken, spinach, onion, butternut squash, lentil pasta, and pesto from Trader Joe's! And now, I have a healthy, tasty meal that I didn't have to order in order to get. 🍝

Cooking for me is fun and I love seeing what dishes I can come up with.

This is what your life gets to be too. We all have those creative juices in us. 🌺💐

We all have that burning passion for something we love, but how many of us follow through?

Starting this business doing what I love had been the best thing I've ever done for myself!

And now as a health coach, I get to help other like-minded people heal their relationship with food while having cooking be fun for them.

As an added bonus, you get to shift your mindset to see food as a healing tool and lose all the weight you desire, just as I have. 💪

I cook for any type of diet because I know so many people have food sensitivities out there, especially to gluten and dairy, so that's what the majority of my dishes are.

I also love making vegetarian and vegan dishes because they are so easy, healthy, and grounding. It feels good not to eat meat for every single meal.

I call this the “Oh Shit! Pasta!”

Ingredients:

• 1 lb cooked chicken

• 1 cup spinach or any greens on hand

• 1 bag of frozen butternut squash (cubed)

• 1 small onion, chopped

• 1 box pasta of choice (I chose lentil pasta)

• ½ cup store-bought pesto (or check out this recipe to make your own)

• 1 Tbsp. extra virgin olive oil

• Top with fresh basil and crushed red pepper

Directions:

1)      If the chicken is not cooked, preheat the oven to 350 Degrees F.

2)      Put the chicken on a foiled baking sheet, season with salt and pepper, and put in the oven for 30 minutes.

3)      While the chicken is cooking, prepare pasta according to directions on the box.

4)      Prepare the frozen butternut squash according to the directions on the bag (yay food hack!)

5)      Chop your onion and in a saucepan, begin cooking the onions on medium heat with olive oil.

6)      When everything is done, cube your chicken. Add the spinach and chicken to the pan.

7)      Add the butternut squash (as much as you desire) and combine with pesto.

8)      Top with crushed red pepper and basil. Enjoy!

Looking for more easy peasy recipes to incorporate into your weekly meal routine? Check out 20 of my favorite recipes like this one that I’ve modified to be gluten and dairy free!

Chicken Zucchini Noodle Casserole

I love outdoing myself every time I create a new recipe. I have been preparing a lot of vegan cheeses lately. This time, I found something a bit different. I am so proud of myself for meal planning again. I’ve been writing weekly meal logs and holding myself accountable for my meals. I’m really excited to be doing this as well in my upcoming challenge I’m holding in the next upcoming weeks. I’ve found all these awesome meals over the past few years and I am finally using them. Now, I’m bringing them to life!

As a child, I used to eat chicken or turkey tetrazzini out of the Stouffers box. I’m not going to lie, it’s really good. I love the creamy taste of the cheesy sauce with the breadcrumbs on top. The downside to this is when I was eating it, I was not aware of all of the crap that is put inside that tiny box. I don’t even remember how many ingredients are in there. I remember not feeling well after I ate any of that stuff. I honestly have no idea how my body used to eat and digest that as a child.

Anyway, one of the recipes I found reminded me of this childhood dish. I’m all about transforming my favorite childhood favorites into healthier meals that taste amazing! I had a recipe that I found through half baked harvest that reminded me of the turkey tetrazzini. I also went the extra mile to make a vegan gouda cheese because I really didn’t want to eat real cheese. Although this contains Greek yogurt, I still made this dish completely gluten-free by using zucchini noodles, gluten-free pasta, and terra chips instead of breadcrumbs. I was so proud to recreate my childhood favorite dish with the added version of veggies. This souped-up version of this dish will leave you begging for seconds (and thirds). Check out my version of my chicken and zucchini noodle casserole.

Inspired by: https://www.halfbakedharvest.com/one-pan-healthier-chicken-zucchini-noodle-casserole/

Ingredients:

• 3 cups grated zucchini about 3 medium zucchini's

• salt

• 6-8 slices gluten-free bread

• 3/4 pound boneless skinless, chicken tenders, diced

• 1/2 of a small onion grated

• 2 cloves garlic minced or grated

• 1 carrot grated

• 1 box gluten free noodles

• 1 teaspoon dried thyme

• 2 teaspoons dried parsley

• 1/2 teaspoon cayenne pepper

• salt + pepper taste

• 1 cup gouda cheese shredded **

• 2-3 cups chicken broth

• 1/2 cup dry white wine or more chicken broth

• 1 cup plain greek yogurt

• 6 tablespoons butter melted

• 2 eggs

• 1 1/2 cups crushed terra chips (or any other gluten-free crackers)

** For the gouda cheese (which I made vegan) courtesy of  http://juliasvegankitchen.blogspot.com/2011/07/smoked-cashew-gouda.html

• 1 cup raw cashews

• 1/4 cup nutritional yeast

• 1/2 Tbsp. onion powder

• 1/2 tsp garlic powder

• 1/8 tsp cayenne pepper

• pinch turmeric (optional)

• 1/2 to 1 tsp salt, to taste (depends on your miso)

• 1 3/4 cup (unsweetened) nondairy milk

• scant 1/2 cup agar flakes

• 1/4 cup extra virgin olive oil

• 2 TB light (yellow or white) miso

• 1 Tbsp. lemon juice

• 1/2 tsp vegan Worcestershire sauce

• 1/8 tsp liquid smoke

Directions:

1)      A few hours before you prepare the recipe, prepare the vegan gouda cheese. Start by placing cashews in a large-sized bowl of the food processor or vitamix and finely grind–just don’t let the cashews turn to a paste. Add nutritional yeast, onion powder, garlic powder, cayenne, turmeric (if using), and salt. Pulse three more times to blend in spices.

2)      In a heavy saucepan, combine milk, agar flakes, and oil. Bring to a simmer over high heat. Decrease heat to low-medium, cover and simmer, stirring occasionally for 10 minutes, or until the sauce thickens.

3)      With the food processor running, gradually add milk mixture to cashew mixture. Blend for 2 minutes or until smooth and creamy. Next blend in miso, lemon juice, Worcestershire sauce, and liquid smoke. It won’t take long for the sauce to start thickening up. Transfer to a mold. 

4)      Let it harden in the refrigerator for at least for 2-3 hours

5)      Preheat the oven to 400 degrees F.

6)      Lay a clean kitchen towel on the counter and spread the grated zucchini out in a single layer. Sprinkle the zucchini with a little salt and then cover the zucchini with another clean towel. Let sit at least 10 minutes.

7)      Chop your vegetables and lay on a foiled baking sheet with the zucchini. Add your chicken to a separate baking sheet. Put in the oven for 30 minutes.

8)      Meanwhile, grease a 9x13 inch baking dish.

9)      In a pot, add the chicken broth, wine, greek yogurt, and butter and boil until the butter is melted (5-10 minutes)

10)   To the bottom of the baking dish, add the cubed bread, making sure the bread mostly covers the bottom of the dish. Next, add the dried noodles. Add in the chicken broth (starting with 2 cups), wine, greek yogurt, and butter.

11)   In a separate bowl, lightly beat 2 eggs and add it to your dish.

12)   Add the chicken, grated onion, garlic, carrot, dried thyme, parsley, cayenne and a pinch of salt + pepper. Sprinkle the Gouda cheese on top and add the zucchini.

13)   Using clean hands (I prefer using my hands) or a spatula, mix all the ingredients up until the bread is well moistened and everything is evenly distributed. If the mixture seems dry, add more broth until well moistened. Sprinkle the terra chips over top the dish,

14)   Cover with foil and bake on the middle rack for 30 minutes. After 30 minutes, remove the foil and continue baking for 25-30 minutes or until the top is lightly golden and the casserole is no longer jiggly. Remove and let sit 5 minutes before serving.

15)   Serve with fresh herbs if desired. YUM!

Want to find more of your favorite recipes to prepare from the comfort of your own home? Check out 20 of my favorite recipes that I have modified to be gluten-free AND dairy-free!

Deconstructed Sushi Bowl

Are you someone that craves sushi a lot? To be honest, I have no idea how to make sushi from scratch. One night, I really wanted sushi, but didn't want to go out to eat. I tend to eat way more and my body feels better when I eat at home. I love cooking, so I thought why not make it into a bowl? That way I was able to swap out the rice for quinoa and make my own homemade dairy-free "spicy mayo dipping sauce". Veggies are the star of the dish here because I was able to up my veggie game by making it at home. Ditch the takeout because you will definitely want to try my all new deconstructed sushi bowl.

Ingredients:

• 2 5 or 6 oz. cans of chunk lite tuna, drained

• 1 cup brown rice

• 1/3 cup mayo or veganaise

• 1 scallion, chopped

• 1 ripe avocado, cubed

• 1-2 small carrots, julienned

• 1-2 cloves garlic, minced

• 3 cups of greens of choice (spinach, kale, arugula, watercress)

• 1 cup of seaweed (optional)

• 2 Tbsp. rice vinegar

• 1 Tbsp. Sriracha (optional)

• Top with sesame seeds

 For the Spicy Mayo Dipping Sauce:

• 1 Tbsp. miso paste

• 1 Tbsp. low sodium soy sauce

• 1/4-1/3 cup water or vegetable broth

• 1 tsp rice wine vinegar

• 1 tsp sesame oil

• 1 tsp powdered ginger

• 1 tsp sriracha (optional)

Directions:
1) Prepare the rice by pouring 2 cups of water with 1 cup of rice into a pot. Turn the heat on medium-high to bring to a boil (3-5 minutes)
Turn the heat down to medium-low and let it simmer covered for 40 minutes or until all the water is evaporated. Let cool for 5 minutes
and stir in 2 Tbsp. rice wine vinegar. 
2) Prep all of your vegetables, set aside.
3) Mix tuna, mayo, garlic, and sriracha in a bowl.
4) Prepare the sauce by combining all the ingredients in a food processor or high powered blender.
5) To serve in a bowl, put the rice at the bottom, followed by the vegetables, tuna mixture, and top with sesame seeds. Enjoy!

Want to learn how to prepare this plus tons of other delicious recipes? Check out a week's worth of meals planned that I made plus a shopping list. Make your day simple with all of the work already done for you. Check it out!

Take-Out Fake-Out Hot and Sour Soup

I definitely outdid myself here! This hot and sour soup tastes just as good if not better than what you would get at a restaurant. The best part is there is no flour to act as a thickener, less salt in a restaurant, and I amped up the veggie game to make this a healthy, hearty, grounding dish. Want to learn how to make more recipes like this? Take a cooking lesson with me. For now, enjoy the epic noms in this video! 😉😋🍲

Ingredients:

• 4 cups chicken broth or chicken stock or vegetable broth

• 4 ounces shiitake mushrooms, thinly sliced

• 1 (8-ounce) can bamboo shoots, drained and thinly sliced

• 1-2 baby bok choy, thinly sliced

• 8 ounces firm tofu, drained and sliced in 1/4-inch strips

• 2 cloves garlic, grated

• 2 teaspoons ginger, grated

• 1 tablespoon balsamic vinegar

• 3 tablespoons rice vinegar or red wine vinegar

• 1 tablespoon chili sauce, such as sambal oelek or sriracha

• 3 tablespoons soy sauce (or tamari for gluten-free)

• 2 teaspoons brown sugar

• 2 tablespoons corn starch mixed into 2 tablespoons cold water

• 2 eggs, lightly beaten

• 2 teaspoons toasted sesame seed oil

• 1 teaspoon white pepper (or black pepper)

• 4 green onions, sliced

Directions:

1) Bring the broth, mushrooms, bamboo shoots, bok choy, tofu, garlic, ginger, vinegars, chili sauce, soy sauce and sugar to a boil in a large saucepan over medium-high heat, reduce the heat and simmer for 5 minutes.                                                                          2) Mix in the cornstarch and water mixture and simmer until the soup thickens a bit, about 2 minutes.
3) Slowly pour in the eggs in a thin stream while stirring the soup.
4) Mix in the sesame oil, white pepper and green onions, remove from heat and enjoy!

As a bonus, I have decided to release my cooking demo to the public. For more recipes and cooking demos, check out my Facebook group where I give exclusive support to my community.

Dairy-Free Mocha Ice Cream

Did I mention I'm OBSESSED with ice cream?

I ate it as much as I possibly could get my hands on it as a child, which was at least once a week.

As I grew up, I craved ice cream more and more. 

Over time, especially in high school and college, my body couldn't handle dairy anymore.

I ignored this for many years until at the age of 25.

I burned out multiple times from stress and what I thought was a clean diet.

I felt too exhausted and unmotivated to do the activities that bring me joy. 

Once I removed dairy from my diet (about 90%), I have felt much better!

My mood improved, my sleep quality improved, and best of all, I have had more motivation than ever to follow my dreams.

I have not had a burnout in 2.5 months! 

I've been cooking almost every day, even if it's for 5 minutes and have even decided to share 5 of my favorite take-out recipes over the next 5 days. Join the fun here! 

Now, I get to enjoy all my favorite recipes without feeling sick afterward.

I bring to the world my FAVORITE flavor of ice cream, COFFEE!!! And chocolate (duh). Two of my favorite things combined into one = all the yaaaaasss!!!

Here's the recipe!

Credits to: https://minimalistbaker.com/coffee-coconut-ice-cream/

Ingredients:

• 2 13.5-ounce cans of quality full-fat coconut milk or almond milk (roughly 3 1/2 cups) ** I used one can of coconut milk and ~1.5 cups of almond milk

• 1/2 - 3/4 cup raw sugar, depending on preferred sweetness (I used 1/4 cup maple syrup and 1/4 cup honey )

• 3/4 cup strong brewed coffee

• 1 1/2 tsp pure vanilla extract

• 1/2 - 1 cup chocolate chips (find my chocolate recipe here)

** Note: Make sure you have an ice cream churning bowl for this recipe

Directions:

1) The day before, add your ice cream churning bowl to the freezer to properly chill.
2) Combine coconut milk, coffee, and raw sugar in a small saucepan over medium heat and whisk until well combined - about 5 minutes.
3) Remove from heat and whisk in vanilla. Transfer to a bowl to let cool completely in the fridge - at least 6 hours, overnight being preferable.
4) Transfer to ice cream maker and prepare according to manufacturer instructions (30-35 minutes). Add chocolate and let churn for 5 more minutes.
5) Once done either eat immediately or transfer to a freezer-safe container and let harden for several hours. Should keep for 1 week in the freezer. Let stand for 15 minutes at room temperature before serving.

Want to find more of your favorite recipes to prepare from the comfort of your own home? Check out 20 of my favorite recipes that I have modified to be gluten-free AND dairy-free!

Cheezy Crockpot Chili

Late night munchies get you again? 

What do you like to eat when you feel the cravings coming after a night out?

For me, I would go out to the bar, drink a few cocktails, and I ever so badly wanted pizza or nachos.

Sure, this seemed like a great decision in the short term, but afterward, I felt bloated.

I self-loathed and would regret every time I ate the unhealthy food.

Then, it hit me. Why don't I cook something healthy?

That way, I save money after a night out and I have a warm, tasty meal to look forward to.

This also tastes great as leftovers and freezes well. Beware, it might be all gone before you can even get to the freezer.

It's a combination of all of my favorite things in one without the guilt of unhealthy food AND it's dairy-free.

Leave it in the crockpot in the morning and come back to a house smelling like a taco joint.

I bring to you my Cheezy Crockpot Chili.

Ingredients: 

For the Chili:

• 1 lb. ground beef (I used 85%/15%)

• 4 Cups vegetable or chicken broth

• 4-5 Beefsteak tomatoes 

• 3 15 Oz cans of beans of your choice 

• 1 6 Oz can of tomato paste

• 1 red onion, chopped

• 1 red bell pepper, chopped

• 4 Oz Portobello mushrooms, chopped

• 1 10 oz. bag of spinach, chopped

• 5 Cloves of garlic, minced

• 1 Tbsp. chili powder

• 1 Tsp. paprika

• 1 Tsp. cumin

• 1 Tsp. dried oregano

• 1 Tsp. dried basil

• 1 Tsp. dried thyme

• 1 Tsp. sea salt

• 1/2 Tsp. black pepper

Optional Toppings:

• Crackers

• Avocado

• Salsa

• Cheese

• Hot Sauce

• Green Onions

For the Cheeze Sauce:

• 1 ½ cups raw cashews soaked overnight in cool water

• 1 lemon, juiced

• 1/3 Cup nutritional yeast

• ½ Cup vegetable broth

• 1 Tsp Chili powder

• 1 Tsp Paprika

• 1 Tsp Cumin

• 1 Tsp garlic powder

• 1 Tsp Worcestershire sauce

• 1/8 Tsp liquid smoke (optional)

• Dash of hot sauce (optional)

Directions:

1) Cook the ground beef on the stove over medium heat. Strain with a paper towel when there is a lot of grease in the pan. Pat dry when all of the meat is browned.
2) Prep all of your vegetables and throw them in the crock pot. Add the vegetable broth to the crock pot.
3) Add your fresh tomatoes, garlic, tomato paste, and spices into the blender. Blend until smooth. Add to the crock pot.
4) Start the crock pot on high for 6 hours.  5) Prep the cheeze sauce. Don't forget to soak the cashews overnight unless you have a high powered blender or food processor. Add all of the ingredients to the blender and blend until smooth. Refrigerate until later. 
6) An hour before the chili is ready, pour as much cheeze sauce as you desire (I did the whole thing) into your crock pot and stir until mixed through. Close the lid and allow the chili to cook for the remaining hour.
7) Serve with desired toppings. Enjoy!

Want to have 20 more recipes like this one that are gluten and dairy free? Find it here!

Pumpkin Spice Mini Donuts

I'm feeling more focused.

I'm feeling more creative.

I'm setting boundaries for those who are no longer serving me.

Best of all, I'm EARNING for my services for the first time.

It brings me joy that people are asking to pay for my recipes and yummy treats!

I get to serve you all from a higher place as I continue to raise my vibration to come from a place of joy and high service.

Lately, I've been feeling more spontaneous as well. Removing rigidity from my life has been the best thing I've done for myself.

How many of you feel like you need to go from task to task while blocking yourself from having interactions with people because of it?

Last year around this time, I felt like I was so in my head, not present, and I would be thinking about my to-do list while I was talking with people.

This is no way to be if you are looking to feel more connected to a higher purpose.

It's amazing when you take the time to take care of yourself, how many awesome shifts get to be made.

I've been feeling more spontaneous and full of gratitude.

Ideas are flowing with ease.

I'm feeling more connected with myself and others.

I'm so thankful for everything that has been happening in my life.

I am feeling so supported and aligned with what I'm here to do.

As a result, I've been doing more of what brings me joy.

Yesterday, after having a business call with a friend, I saw a recipe for pumpkin spice mini donuts that another friend posted on Facebook.

I thought to myself, "Wow, these look fantastic, clean, and a great little nugget to give to the trick or treaters!"

I honestly wasn't even planning on giving any candy out for the trick or treaters and I was going to keep my door closed with the lights off.

I know that those kiddos will be getting tons of processed treats, so I wanted to give the kids something homemade.

I felt so inspired by my message, that after my Facebook Live, I went ahead to make the recipe.

I've never actually made donuts before, but I felt confident enough with myself to give it a shot while trusting that the kiddos will absolutely love my little gift!

The best part is they are gluten-free, dairy-free, and egg free! (Next time, I can swap the sugar for maple syrup and make them sugar-free as well)

All the kids loved them! Some of them even asked for extras for their other family members to try! 😋

One of the kids yelled: "Pumpkin Spice!!!!!" Seeing that little boy's face light up with excitement was definitely the highlight of my night!

It brings me so much joy to be able to share my homemade goodies with the world because I know that people will be so much happier overall with their lives by getting to eat less processed versions of their favorite foods.

Did I mention that side effects of this are increased focus, mood, creativity, motivation, and weight loss?!

Low and behold, I bring to the world my mini pumpkin spice donuts!

Credits to: https://issuu.com/purelyelizabeth/docs/purely_fall_magazine_b23785e68d76a3/29

Looking for more delicious recipes like this one that are gluten AND dairy-free? Check out 20 intuitively modified recipes that I changed the ingredients, removed the crap, and retained its restaurant-like quality! 

For The Wet Ingredients:

• 1 tablespoon ground flax meal

• 3 tablespoons water

• 1 cup unsweetened pumpkin purée

• 1/3 cup melted coconut oil

• 1/2 cup coconut palm sugar, brown sugar or turbinado sugar (could sub maple syrup here to make this sugar free)

• 1 teaspoon vanilla extract

For The Dry Ingredients:

• 1 cup almond flour

• 1/2 cup quinoa flour (or could use coconut flour)

• 1/2 teaspoon cinnamon

• 1/2 teaspoon nutmeg

• 1/2 teaspoon allspice

• 1/8 teaspoon ground cloves

• 2 teaspoons baking powder

• 1/2 teaspoon fine sea salt

For The Coating:

• 2 tablespoons coconut palm sugar

• 1.5 tablespoons cinnamon

• 2 tablespoons melted coconut oil

Directions:

1) Preheat the oven to 350 degrees F.
2) Spray 3 regular sized muffin tins with cooking spray. Set aside.
3) Combine coconut oil and sugar (or maple syrup).
4) Add your flax egg (1 tbsp. flax meal with 3 tbsp. water) and vanilla extract.
5) Mix all of the dry ingredients in a separate bowl.
6) Add all of your dry ingredients to your wet ingredients and mix well until everything is combined.
7) Add the pumpkin puree and stir until dry ingredients are mixed through.
8) Roll into tablespoon size balls and place into the muffin tins.
9) Cook for 15-18 minutes until a toothpick comes out clean (I cooked mine for 18 minutes)
10) Take the mini donuts out of the oven and let cool for a few minutes. In the meantime, combine all coconut sugar and cinnamon for the coating. Keep the coconut oil separate.
11) In one hand, dip the donuts into the coconut oil and then roll in the cinnamon sugar mixture. 12) Serve immediately! Store in an airtight container for a few days or longer in the fridge (if they make it that long).

Thai Drunken Noodles

I was craving Thai food last night. It's cold outside and a nice, warm bowl of noodles sounded fantastic. Unfortunately, at restaurants, a lot of their noodles or sauces have gluten in them, which my body does not do well with. I've decided to honor my body and begin removing it from my diet. I figure if I am not going to go get take-out, might as well make it myself. That way, I know what's going in my food and my belly gets to be happy. As a result, I created these delicious drunken noodles and I get to share them with you!

Ingredients:

For the Vegetables:

• 1 Sweet onion, chopped

• 1 Red bell pepper, chopped

• 1 Zucchini, spiralized

• 1-2 Medium carrots, spiralized

• 1 cup of other vegetables of choice (I used sugar snap peas, mushrooms, and kale) 

• 5 Cloves of garlic, minced

• 2 Tablespoons extra virgin olive oil

For the Sauce:

• 1 Cup chicken or vegetable stock

• 2 Tbsp. (gluten-free) oyster sauce

• 2 Tsp red chili paste

• 2 Tsp tamari or liquid aminos

• 1 Tsp Molasses

• 1 Tsp sugar

• 2 Tbsp. fish sauce

Other Ingredients:

• 1/2 lb. of rice noodles or glass noodles

• 1 lb. cooked protein of choice ** see notes

• 3 eggs, beaten

• Black and white sesame seeds (for topping

• Lime (for topping)

Directions:

** Notes: If you are using chicken as your protein of choice, season with salt and pepper, line a baking sheet with tin foil, and add them in with your veggies.

1) Preheat oven to 400 degrees. 
2) Chop all your veggies into cubes. Mince your garlic.
3) Put them on a baking sheet with foil and pour 2 tsp of olive oil on the veggies. Add your garlic and spread them on the veggies. 
4) Cook veggies for 30 minutes.
5) While the veggies are in the oven, mix all of the ingredients for the sauce. Set aside.
6) Begin cooking protein if you are using tofu or frozen seafood.
7) Cook rice noodles according to directions on the package. Let soak in cold water to stop them from over-cooking. 
8) Once the veggies are done, take them out of the oven and combine them with the protein, noodles, and sauce into one pan.
10) Mix in the beaten eggs, cook for 5 minutes, stirring frequently! 
11) Top with sesame seeds and lime. Enjoy! 

PS: Want more recipes like this? I have released 20 of my favorite dishes that I've modified to be gluten and dairy-free. Check it out!

Protein Power Energy Bites

Do you wake up in the morning with little time to spare? 

You're super hungry, but don't want to go out to eat.

What can possibly be done in under 10 minutes with enough time to eat and make it out the door?

We've all had those mornings before.

While it might not be your typical routine, we end up running half our day with nothing in our systems but caffeine while feeling hangry.

After having enough of those days, I discovered this idea that's much better than having a granola bar from the store.

You get to have a breakfast without all of the additives that gives you the energy you need to power through your morning.

Feel energized with my delicious protein power energy bites!

Ingredients:

• 1 Cup almond flour

• 1 Packet chocolate flavored protein powder of choice (I used Orenda Shape)

• 2 Tbsp. cacao powder (plus more for rolling)

• 2 Tbsp. maple syrup

• 1/4 cup nut butter of choice (I used almond butter)

• 1/2 Tsp sea salt

• 4 tbsp coffee (or sub almond milk) 

Directions:

1) Add wet ingredients to a mixing bowl (nut butter, cacao powder, coffee) and mix together

2) Add remaining ingredients to the mixing bowl and mix until everything is mixed through. If it's still a bit dry, add some almond milk and mix until all ingredients are well incorporated together.

3) Roll into tablespoon sized bites, roll in cacao powder, and set aside in a container. **Note: You can make these as big or as small as you want.

4) Chill until ready to enjoy! Will last a week or two in a container (if they last that long)

PS: Check out my cooking demo on my Youtube channel where I make these live in front of an audience!

Thai Carrot Sweet Potato Soup

How was your Christmas? ☃️❄️🎄 I hope everyone's day was filled with smiles and laughter. 
As much as I am all about the holiday spirit, I spent mine giving myself the day off to rest.
It was filled with saying yes to myself. And that's all I really needed. No Christmas party, no gifts, and a nice, quiet homemade meal with my family. This was followed by journaling, meditation, and a good nights rest. Instead of your classic ham, veggies, stuffing, potatoes, and dessert, I decided to combine the feelings of all of them into a delicious soup. It's soft, warm, creamy, and satisfying enough to have as an entire meal. Check out my Christmas creation of my version of Thai Carrot Sweet Potato Soup.

Inspired by: https://cookieandkate.com/2016/thai-carrot-sweet-potato-soup-recipe/

Ingredients: 

For the Soup:

• 2 Tbsp. Extra Virgin Olive Oil

• 1 Yellow sweet onion, chopped

• 2 Medium sized sweet potatoes, chopped

• 2 Large carrots, chopped

• 2 Tbsp. red curry paste

• 1/4 Cup low-sodium vegetable broth

• 1/4 Cup almond butter or peanut butter

• 1 Tsp Tamari (low-sodium) or liquid aminos

• 1 Tsp Maple Syrup

• 1/2 Tsp Sea Salt

• 1/2 Tsp ground black pepper

• Cilantro, lime juice, and roasted chickpeas for topping

For the Roasted Chickpeas:

• 1 15 Oz can chickpeas, drained and rinsed

• 1 Tbsp. extra virgin olive oil

• 1/2 Tsp sea salt

• 1/4 Tsp ground black pepper

• 1 Tbsp. maple syrup

• 1 Tsp garlic powder

• 1 Tsp onion powder

Directions:

1) Preheat the oven to 400 degrees F.

2) While the oven is preheating, chop your veggies and lay them on a baking sheet. Add olive oil, salt, pepper, and maple syrup.

3) Prepare the chickpeas and put them on a baking sheet. 

4) Drizzle some olive oil on the chick peas and your seasonings. Shake the pan around to make sure all the chickpeas are evenly coated.

5) Put the vegetables and the chickpeas in the oven for 30-35 minutes. The veggies will be soft and the chickpeas will be slightly browned on top, but not burnt.

6) In a pot, pour the vegetable broth, curry paste, liquid aminos, and nut butter. Turn heat on low to begin heating everything.

7) When the vegetables are done, put them in a high powered blender or food processor. Set aside the chickpeas to cool.

9) Add the vegetables back to the soup, cover, and let it come to a boil for 5-10 minutes. Turn the heat to medium. Once simmered, remove from heat and serve with roasted chick peas. Enjoy!

Looking for more simple recipes? Check out my 10 healthy, delicious affordable recipes to start the new year with a happy gut!

Crockpot Salsa Verde Chicken

Has your mind been going crazy lately?! The holidays have my mind spinning in a million different directions. Sometimes, it feels like I'm being tugged in every which direction, which can be exhausting. It's been more difficult for me to plan meals as I'm entering a new chapter of my life. Planning could be a lot of work, time, and effort that I feel like putting in right now. Does that mean I stop cooking? No way!! With all of the tools I have learned over the past 5 years, I have been making an effort to cut my cooking time down. This gives me more time for other activities that make me happy. I get to feel more efficient with my time, while having a delicious, healthy meal that's made super fast. I love the crock pot because all you have to do is throw the food in, wait x amount of hours, and your entire kitchen smells like dinner! Yum yum!!! I came up with this idea on a whim and went with it. I was craving Chipotle, but didn't want to spend the money on going out to eat. So instead, I came up with this crock pot salsa verde chicken. It tasted way better than going to Chipotle and was of the fastest meals to get eaten that I've made to date! Check out the recipe below!

Ingredients:

• 2 lbs boneless, skinless chicken breasts

• 2 lbs tomatillos, peeled

• 1 tbsp. extra virgin olive oil

• 2 jalapenos, seeded and chopped (optional)

• 1 can pinto beans, drained and rinsed

• 5 cloves of garlic, chopped

• 1 white onion, chopped

• 1 red bell pepper, chopped

• 1 10 oz container of fresh spinach, chopped

• 1/2 cup vegetable broth

• 1 tsp chili powder

• 1 tsp paprika

• 1 tsp cumin

• 1/2 tsp salt

• 1/2 tsp black pepper

• Top with cilantro, avocado, hot sauce, and crackers of choice

Directions:

1) On a foiled baking sheet, preheat the oven to 400 degrees F. Add your tomatillos and garlic. Bake for 20 minutes until browned.

2) Chop your vegetables, drain your beans, and add all items to the crock pot (except tomatillos, garlic, spinach, and vegetable broth).

3) When the tomatillos and garlic are done, add them to a high powered blender with some of your chopped onions, vegetable broth, salt, and pepper. Add those to the crock pot. 

4) Cook on high for 4 hours or low for 7-8 hours. 

5) When there are 15 minutes remaining, shred the chicken.  It will come out like butter! 

6) Top with cilantro, avocado, hot sauce, and crackers. Enjoy!

Looking for more quick and easy recipes to whip up on a busy day? After the new year, I'll be starting an intuitive cooking course to teach you how to make recipes on the fly using foods you have in your kitchen. Cooking gets to be simple and fun and I will be your guide. In the mean time, check out 10 of my favorite healthy, easy, and affordable recipes to get you through the cold season!

Cashew Veggie Miso Dip

Do you love eating dip but don't know how to cook? Do you find yourself shoving down that bag of chips during your favorite sports game and don't even realize how much you ate? Have no fear! With this quick, easy, and delicious Cashew Veggie Miso Dip, you can eat your your dip without the bloated feeling afterwards. You even get an extra added bonus of eating veggies without even realizing it! 

Ingredients:

• 2 cups cashews

• 3 Tbsp. of nutritional yeast or the veggie seasoning I used (which I will post below)

• 2-3 large carrots

• 1/4 white onion

• 2-3 T. miso paste

• 2-3 cups water or veggie broth

• Salt and Pepper

• White and Black Sesame Seeds for topping (optional)

• Cucumbers or other veggies for dipping

Directions:

1) Chop up your carrots and onions into small pieces. It doesn't have to be anything fancy, since you'll be putting it in the blender.
2) Combine cashews, veggies, and spices (except miso paste) into a pot.
** Note: If you don't have a high powered blender, soak and cover your cashews in water overnight with just enough water top the cashews to make them easier to blend.
3) Turn on the heat to medium and let it come to a boil.
4) Remove from heat and add your miso paste.
5) Transfer all your ingredients to the blender. Blend until everything is combined and smooth.
6) Top with sesame seeds and serve with veggies. Enjoy!
 

Homemade Paleo Chocolate

Are you having a sweet tooth craving?

I know I get them all the time.

I get them pretty much on a daily basis.

What is my food of choice?

CHOCOLATE! I admit it. I am quite a chocoholic.

I would go as far as eating chocolate chips out of the bag.

As delicious as that sounds, the sugar adds up quickly and I get a stomach ache right after.

Does this happen to you?

I feel you!

I’ve come to accept that processed chocolate no longer serves me and I eat it as minimally as possible.

Which is why I found this awesome recipe for minimally processed chocolate that I get to share with you!

It’s not as sugary sweet, but just enough sweetness to leave you satisfied with eating less.

Enjoy my recipe for homemade chocolate!

Credits to: http://www.kristabutler.com/blog/2014/02/easy-paleo-chocolate

Ingredients:

• 1/2 cup (ideally grass-fed) unsalted butter, room temperature

• 1/2 cup almond, peanut or sunflower butter

• 1 cup cacao powder

• 1/2 cup maple syrup (or honey)

• 1 tsp pure vanilla extract

• 1/4 tsp sea salt

• 1/2 tsp cinnamon

Directions: 

1) Mix all the ingredients in a large bowl once the butter is at room temperature.

2) Spread the mixture onto parchment paper. Then, place another piece of parchment paper on top of it to flatten it.

3) Place in the freezer for an hour.

4) Remove from freezer, cut into bite size piece and enjoy!

As a bonus, I made a cooking demo to show you how to quickly make this recipe. Check it out!

Sweet Potato Bowl with Salsa Con Queso

Are you feeling a bit all over the place now that summer is over and the holidays are getting closer? We naturally shift into eating heavier, warmer foods as the colder months set in. Who doesn’t love a nice warm bowl of food on a cold day? One easy way to do this is by roasting vegetables. It’s a great way to easily cook up any dish without all the mess. There are so many wonderful vegetables to use that are fantastic to help keep you grounded and focused during the hustle and bustle of the day. Spend your holiday season feeling healthy and full of energy with my sweet potato veggie bowl with salsa con queso!

Ingredients:

Vegetables:

• 2 Large Sweet Potatoes, cubed

• 1 15 Oz can black beans, drained and rinsed

• 2 Tbsp. Extra Virgin Olive Oil

• 1 Small sweet onion, chopped

• 1 Red bell pepper, chopped

• 10 Radishes, cut thin (I used a mandolin)

• 2 Cups mixed greens, chopped (I used swiss chard and spinach)

• 4 Oz (1/2 container) of Portobello mushrooms, chopped

• 1 Tbsp. Maple Syrup

• 1 Tsp Chili powder

• 1 Tsp Paprika

• 1 Tsp Cumin

• 3-4 cloves garlic, chopped

• Salt and Pepper to taste

• Avocado (for serving)

For the Salsa Con Queso:

• 1 ½ cups raw cashews soaked overnight in cool water

• 1 lemon, juiced

• 1/3-1/2 cup nutritional yeast

• ½ Cup vegetable broth

• 1 Tsp Chili powder

• 1 Tsp Paprika

• 1 Tsp Cumin

• 1 Tsp garlic powder

• ¼ Cup salsa of choice

• 1 Tsp Worcestershire sauce ** Can omit to make the dish vegetarian/vegan

• 1/8 Tsp liquid smoke (optional)

• Dash of hot sauce (optional)

Directions:

** Before preparing the queso, make sure to soak the cashews overnight or prepare it in advance

1)      Preheat the oven to 400 Degrees F and prepare your baking sheet with foil.

2)      Chop your veggies, drizzle with olive oil and seasonings, and toss to combine. Add the beans and toss those as well.

3)      Bake for 25-30 minutes until very tender or slightly caramelized.

4)      In the meantime, in a high powered blender, combine all the ingredients for the queso and blend until smooth. If you have a Vitamix or other high powered blender, you don’t need to soak the cashews overnight.

5)      When the veggies are ready, top with queso and serve with sliced avocado. Enjoy!

Gingersnap Cookies

It is almost Thanksgiving! Every year for the past few years, I have been making these delicious cookies for all of my holiday parties and for all of my friends. I am so grateful for all of the wonderful feedback I have received on these! I grew up eating gingersnap cookies out of the box. However, there are tons of processed ingredients and dyes. As I started my journey, these were some of the first baked goodies I’ve made. They are super easy to make and they taste amazing. Did I mention they are gluten-free?! Since these are basically my favorite cookies ever, I feel called to share the recipe with the world. Thanks to Food Faith Fitness, I bring to you my recipe for my famous gingersnap cookies!

Credits to: https://www.foodfaithfitness.com/ginger-snap-recipe/

Ingredients:

• 1/4 Cup Coconut Oil melted

• 1 Cup Turbinado or Coconut sugar lightly packed + more for rolling

• 1 Egg

• 1 1/2 Cups + 1 Tbsp Almond Flour

• 1/4 Cup + 1 tsp Coconut Flour

• 1 3/4 tsp Baking soda

• 1/2 tsp Salt

• 2 tsp Ginger powder

• 2 tsp Cinnamon (plus a little more because I love extra cinnamon, but this is completely optional)

• 2 Tbsp + 2 tsp Molasses

Directions:

1.        Preheat your oven to 350 degrees and spray a cookie sheet with cooking spray.

2.        In a large bowl, beat together the melted coconut oil, coconut or turbinado sugar, and egg until well mixed. Set aside.

3.        In a medium bowl, stir together the almond flour, coconut flour, baking soda, salt, ginger and cinnamon. Stir until everything is very well mixed and there are no little clumps of flour.

4.        Stir the flour mixture, along with the molasses into the oil mixtures and stir until a slightly sticky dough forms. Place the dough into the refrigerator for 10 minutes, just to allow to coconut flour to absorb some of the moisture.

5.        Once the dough has chilled, Roll 1 Tbsp sized balls and roll the balls around in coconut or turbinado sugar. Place onto the prepared baking sheet and slightly flatten down.

6.        Bake until the edges begin to go darker brown and top is nice and crackly, about 19-20 mins. (SEE NOTE **) The cookies will feel VERY soft, but they will crisp up A LOT once cooled.

7.        Let cool completely on the pan and then ENJOY!

**Note: I like to place them on an air pan and I cook them for 24-26 minutes. I’ll typically cook the cookies for 20 minutes first and then see how much extra time they need. They are nice and airy inside and crunchy on the outside. They still taste amazing! You can make 18-20 decently sized cookies with the batter.

Easy Cheezy Vegan Zoodles

Winter is near in Chicago, which means lots of pizza, pasta, soups, and stews are eaten. This is when a lot of people tend to gain weight because it’s cold out, dark earlier, and with the holidays coming up, it’s easy to lose sight of a healthy diet. People start going outside less, so they aren’t getting as much physical activity. Instead, it gets to be an opportunity for exploration and creativity of cooking healthier options. The good thing is that all pizza, pasta, soups, and stews don’t have to be heavy. Why not try lightening up your pasta dish with my Easy Cheezy Vegan Zoodles?!

Ingredients:

• 4 Medium zucchini, spiralized

• 1 15 Oz can Cannellini beans, rinsed and patted dry

• 1 8 Oz package Portobello mushrooms, chopped

• 1 Medium carrot, julienned

• 1 Small beet, peeled and cubed

• 1 White onion, chopped

• 1 Red bell pepper, chopped

• 1 Cup spinach, chopped

• 2 Tbsp. Extra Virgin Olive Oil

For the Sauce:

• 4 Beefsteak tomatoes, halved

• 3 Cloves garlic

• 3 Tbsp. tomato paste

• 2 Tbsp. fresh chopped basil

• 1 tsp dried oregano

• Salt and pepper to taste

• 3-4 Tbsp. Nutritional yeast

• ** ½ cup cashews

Directions:

1)      Preheat the oven to 400 degrees F. Chop all of your vegetables, tomatoes, and garlic. Lay them on a baking sheet. Drain and rinse the beans and lay them on a separate baking sheet. Season with olive oil, salt, and pepper. Cook for 25-30 minutes.

2)      Add ingredients for the sauce in a high powered blender (like a vitamix). See note on how to prepare the cashews. Set aside.

3)      When the veggies and beans are done roasting, add the tomatoes, garlic, and ½ your onion in the blender. Blend until smooth.

4)      In a pan, combine all the veggies and your sauce. Stir until combined and heated through. Serve with more chopped basil on top. Enjoy!

** Note: If you don’t have a high powered blender or food processor, soak the cashews overnight and drain before making the sauce.

Roasted Root Veggies and Chickpea Buddha Bowl

Are you feeling like your mind is racing like crazy? Do you feel like you need to focus, but feel like you’re getting pulled in every direction? Are you feeling hungry all the time, but you’re craving carbs and the sweet stuff? Do you want to feel more energy and focus with the food you eat while crowding out your unhealthy cravings? As a child, I ate candy and junk food almost every day and it was a constant cycle all the way up until the end of college. When I started learning about different foods and how they can affect your energy, I learned about how root vegetables are very grounding. Think about the connection of how the veggies grow from the ground and we are connected to the Earth. When we eat these veggies, we also feel the connection from the energy they provide us. When we are more connected, we can be more focused and grounded. Other veggies like sweet potatoes, carrots, and beets are other great veggies that improve focus while getting a plethora of vitamins and minerals from different colors of veggies. Include all different colors of veggies to get lots of polyphenols. Ditch the Skittles and taste the rainbow with my Roasted Root Veggie Chickpea Buddha Bowl!

Ingredients: 

• 2 cans of chickpeas, rinsed/drained/patted dry

• 1 zucchini, chopped

• 2 small carrots, chopped

• 1 medium sized beet, peeled and cubed

• 1 small sweet onion, chopped

• 1 8 oz. container of Portobello mushrooms, chopped

• 3 cloves garlic, minced

** Note: Feel free to add as many veggies as you’d like, but these are the ones I added. Other great veggies I’ve used are broccoli, cauliflower, and kale (not pictured).

For The Sauce: 

• ½ cup of vegetable broth (I choose something organic or from Trader Joe’s, which are gluten-free)

• 4 Tbsp. miso paste

• ½ cup liquid aminos

• 2 Tbsp. rice vinegar

• 1 Tbsp. Korean Gochujang sauce

• Sesame Seeds for topping 

Directions:
1) Preheat the oven to 400 degrees F
2) While the oven is preheating, prepare the chickpeas and put them on a baking sheet. 
3) Mix all the ingredients of your sauce
4) Drizzle some olive oil on the chick peas as well as some of the sauce. Feel free to add as much or as little as you’d like. Shake the pan around to make sure all the chick peas are evenly coated. 
5) Chop your veggies and prepare on a separate baking sheet also drizzled in olive oil. Pour some more sauce here. Make sure to save some for topping after they are all done.
6) Put in the oven for 30-35 minutes stirring once after 20 minutes to avoid sticking/burning. Cook until the veggies are soft and chick peas are golden brown if they are not done after 30-35 minutes.
7) When everything is all done, combine the veggies and chick peas into a bowl. Top with more sauce and sesame seeds.
8) Enjoy!

Looking for more recipes to help crowd out your unhealthy cravings? Comment below or PM me to see how I can help do that for you!

Spinach and Artichoke Dip Stuffed Spaghetti Squash

I definitely outdid myself on this one. For those of you who don't know me, I am obsessed with dip. I would make spinach artichoke dip all the time and I would eat it just as fast as I made it! 😂 But this time, I added spaghetti squash, more veggies, and some meat to made this a meal. As an added bonus, the entire dish is dairy free! Yesssss it's so good I felt called to share this. This dish can be vegan as well if you remove the meat. It's still plenty filling with or without the meat. Check out the recipe for my Spinach and Artichoke Dip Stuffed Spaghetti Squash!

Ingredients:

• 2 medium spaghetti squashes, halved lengthwise

• 1 lb cooked meat of choice (optional)

• ** 1 cup cashews

• 1/3 cup nutritional yeast

• ½ cup almond milk or vegetable broth

• 2-3 Tablespoons Extra Virgin Olive Oil, divided

• ½ cup veganaise (or you can use regular mayo here)

• 1 lemon, squeezed

• 1 Tablespoon arrowroot starch

• ½ cup vegan Parmesan cheese (find the recipe here)

• 1 cup dairy free mozzarella cheese (can be found at Whole Foods or any health food store)

• 4 cloves of garlic

• ½ teaspoon sea salt

• ½ teaspoon ground black pepper

• 1 can artichoke hearts, chopped

• 1 yellow onion, chopped

• 1 red bell pepper, chopped

• 8 oz Portobello mushrooms, chopped

• ** 1 8 oz bag of frozen spinach or buy a large bag of fresh spinach

• Parsley (for topping)

Directions:

** If you don’t have a high powered blender or a food processor, soak the cashews in 1 cup of water overnight, so they are ready to blend.

** If you decide to use frozen spinach, thaw according to directions on the package. Make sure it’s completely dry before adding to the rest of your vegetables.

1.       Preheat oven to 350 degrees F. Place spaghetti squash halves face down in a baking sheet with a drizzle of olive oil, salt, and pepper on each half. Bake for 30-40 minutes or until squash is fork tender.

2.       Chop your veggies. On medium heat, add a tablespoon of olive oil to a pan. Place the onions into your pan and sauté for 5 minutes. Add the peppers and mushrooms and sauté for another 5 minutes. Add the artichokes and spinach. Sauté until the spinach is wilted and your veggies are nice and soft. Add the mozzarella cheese and your cooked meal.  Stir until the cheese is melted.

3.       Place cashews, nutritional yeast, almond milk or veggie broth, veganaise, lemon, arrowroot starch, parmesan cheese, garlic, salt, and pepper into the blender. Blend until smooth and creamy. Set aside.

4.       When your spaghetti squash is done, let it cool for 5-10 minutes. Spaghetti all of your squash with a fork and add it to your vegetables. Keep the squash halves because you will use them in the following steps.

5.       Add the sauce mixture to your veggie mixture and stir to mix through.

6.       Turn the oven up to 400 degrees F. Spoon the mixture back into the spaghetti squash halves. Top with extra mozzarella cheese if desired.

7.       Bake for 15-20 minutes until cheese is melted. Top with parsley and enjoy! :)

Gluten and Dairy Free Pizza with Vegan Pesto

Note: This recipe is NOT vegan, despite it being gluten and dairy free. If you want this vegan, omit the prosciutto (Although I don’t recommend it because it seriously makes the dish taste 10000x better!)

Who ever thought that you could actually make a pizza healthy? I was over at my boyfriend's parents' house one evening and his dad made this beautiful Italian pizza with prosciutto, figs, and pesto. It was one of the best pizzas I ever had. I thought it was so creative because I had never heard of anyone putting such items on a pizza. This was my inspiration for this amazing pizza. I personally have some trouble eating gluten and dairy, so I felt called to recreate this delicious dish. With a gluten free crust, dairy free nut cheeses, and dairy free sauce as well as the addition of some more veggies, I bring to the table my version of this pizza.

Ingredients:

For the Crust:

** You can use Trader Joe’s Gluten Free Pizza Crust or the following:

• 4 cups almond flour

• 1 packet of stevia ** optional

• 1/4 tsp salt

• 1/2 cup butter, melted

• 4-6 Tbsp. water, divided

For the sauce:

• ½ cup of vegan pesto (Find the recipe here)

For the Toppings:

• ½ cup prosciutto, chopped

• ½ cup white onion, chopped

• ½ cup Dairy free mozzarella cheese (you can get this from Whole Foods)

• ½ cup cherry tomatoes, chopped

• 4 oz Portobello mushrooms, chopped

• ½ cup figs, chopped

• ½ cup kale, chopped

• ½ cup vegan parmesan cheese (recipe found here) Note: You can use cashews instead of brazil nuts

• balsamic glaze to drizzle on top

Directions:

1)      To make the crust, combine all of the ingredients except the water. Mix well with your hands. Add the water tablespoon by tablespoon, mixing the flour until mixed through. You can skip this step if you buy the crust. Follow the directions on the package.

2)      Preheat the oven to 425 Degrees F. Chop your veggies and set aside.

3)      Split the crust in two pieces. On a pizza pan, form a crust shape with your hands as flat as you can, making sure the crust is formed evenly.

4)      Add desired sauce, toppings, and cheese on your pizzas.

5)      Bake for 20-25 minutes until the ends of the crust are golden brown. Enjoy!   

Easy Vegan Pesto

Pesto is such an amazing and versatile food. I can seriously put it on almost everything. From eggs to pasta to pizza, pesto is a great sauce to add to make any dish taste even better! Unfortunately, there are more and more people that are becoming sensitive to dairy. Lucky for you, thanks to the help of Minimalist Baker, I found this delicious recipe that tastes almost identical to the dairy version. Check it out below!

Credits to: https://minimalistbaker.com/easy-vegan-pesto-5-minutes/

Ingredients:

• 2 cups packed (144 g) fresh basil (large stems removed)

• 3 Tbsp (25 g) pine nuts or walnuts (if nut-free, try sunflower seeds!)

• 3 large cloves garlic, peeled

• 2 Tbsp (30 ml) lemon juice

• 3-4 Tbsp (9-12 g) nutritional yeast

• 1/4 tsp sea salt, plus more to taste

• 2-3 Tbsp (30-45 ml) extra virgin olive oil*

• 3-6 Tbsp (45 - 70 ml) water or vegetable broth (plus more as needed)

Directions:

1.       In a food processor or vitamix, add the basil, nuts, garlic, lemon juice, nutritional yeast, and sea salt and blend/mix on high until a loose paste forms.

2.       Add olive oil a little at a time (streaming in while the machine is on if possible) and scrape down sides as needed. Then add 1 Tbsp (15 ml) water or vegetable broth at a time until the desired consistency is reached - a thick but pourable sauce. (If avoiding oil altogether, sub the oil with vegetable broth or just use all water.)

3.       Taste and adjust flavor as needed, adding more nutritional yeast for cheesy flavor, salt for overall flavor, nuts for nuttiness, garlic for bite / zing, or lemon juice for acidity.