Zoodles with Avocado, Basil Pesto

We love our spirilizer. We use it for zucchini noodles. Do you have one? What do you make with it?

We eat this about once a week. Sometimes we eat it with marinara instead of vegan pesto. Either way, it’s a huge hit.
Ingredients: {organic when possible}

1 large zucchini 

1 avocado

2 cups basil

6 cloves garlic

1/4 cup olive oil

1/2 cup water

Salt and pepper

1/2 a lime zest

1 lime juiced

SO EASY AND SO QUICK. Make your zoodles. This is from one large zucchini. They make more noodles than you think possible…

Combine all other ingredients into a food processor or blender and there you have it! Your blender/processor may need more water, add small amounts until you reach your desired texture.

I love this recipe because it’s raw, yet, it TRULY doesn’t taste raw or like vegetables. The first time we had it with marinara and I really thought it tasted like regular pasta and noodles!


Vegan Creamy Tomato Soup

My husband brought some creamy tomato soup home from Costco a few weeks ago without thinking about the word, creamy. I pointed out that likely meant milk, cow milk. Indeed, it is the first ingredient. 😭So I thought in that moment, I’m sure I can make it with coconut milk. And Monday I finally got around to it! Boy am I glad I did! 🙂

This is mine and my husbands favorite meal now. I thought we’d have a ton left over. We barely have left overs 😩😭but, fear not, folks. We have 4.5 cups of beans soaking for vegan chili, Ha!
Ingredients: {again, if possible, use organic & glass containers rather than cans. I’ll make this with fresh tomatoes one day!}

2 14.5 oz cans organic diced tomatoes {we get ours from Costco which sometimes means odd oz. Make sure you have close to 28-32 oz)

1 6 oz can organic tomato paste

1 can organic coconut milk (can, NOT the milk in the refrigerated section)

1 onion, chopped

4 cloves of garlic, smashed and minced

2 tablespoons of olive oil, or oil of your choice

2 teaspoons red chili powder

1 teaspoon red pepper flakes

I would have used San Marzano fire roasted tomatoes if I had any left. If you come across those, pick those babies up. If not, plain ole diced tomatoes work really well, to my surprise!
Blend (yes the nutribullet works quite well) the first 3 ingredients (tomatoes, coconut milk and tomato paste) together in a blender or nutribullet until it reaches your preferred consistency.  Mince up your onion, throw some oil on a sautée pan. Once the oil is hot throw the onions in. Smash and chop your garlic now, add that in when the onions are mostly translucent. Let that go for a few seconds after a good stir. Throw the blended soup in the pan if you have one with sides! If not, get out a sauce pan and combine the blended ingredients with the sautéed ingredients. Add your spices in and give it a nice stir.

Enjoy! 🍅🍅🍅🍅🍅


Yellow Curry Quinoa

I love quinoa. I love curry. So I thought, why not??

I thought wrong. The boys didn’t care for it. Except the 1 year old. He loves everything.

If you like the two, you’ll probably like this recipe. My husband doesn’t like curry so I figured he wouldn’t like it but he gave it a try at least.


1 cup cooked organic quinoa {follow directions on your package, for flavoring I’d highly suggest you salt & pepper it as well as adding .5 tablespoon of yellow curry while the quinoa is cooking. Quinoa will absorb the flavors you cook it with}

1/2 of an onion

3 cloves of garlic

2 tablespoons olive oil

.5-1 tablespoon yellow curry, use .5 tablespoon if you’ve already cooked your quinoa with curry, 1 tablespoon if you haven’t.

1 cup broccoli

I love easy. This one is EASY. Like I said earlier, cook your quinoa, mine takes about 15 minutes and I HIGHLY prefer to cook it with spices as mentioned above! While that is cooking get to chopping. Chop up that broccoli into small bite size pieces. Next, smash and mince 3 garlic cloves 😋😋 then cut your onion in half. Did you know to prevent crying you’re supposed to use the top of the onion first, leaving the root last?!? It works 90% of the time for me! So, once you’ve cut your onion in half, chop it up to your liking. (The other day I used the mandoline. It worked so well and again, way easier! Ha! And my husband doesn’t have a heart attack watching my knife skills. Or lack there of…) Heat your olive oil in a sauté pan, once the oil is heated, add the onions and sautée until translucent. Add the garlic cloves and sautée for another 30 seconds or so. Throw in the broccoli. Sprinkle the rest of your curry powder on top and sautée until the broccoli is BRIGHT green. Do not cook it all the way through as you will loose the nutrients of these miracle trees!! If you wanna be fancy you can deglaze with some water or wine. Took me years to figure out when you’re supposed to do that…when the pan and its contents are really really hot and there’s no liquid left 😂. Adds some yummy liquid gold if you’re up to it…Go ahead and take a drink too. No one is watching.

Throw in the quinoa at the end (if you deglazed wait until that liquid is mostly absorbed) and mix up. Then hope your family likes it and eats it. If not, I’m just a phone call away 😉😉😉


Homemade Honey Balsamic Vinaigrette

Mmm, salad dressing! You either love vinegar, or you hate it. Or so my husband and I thought. We spent years making two salad dressings, his was honey mustard    dressing and mine honey balsamic dressing. We’ve found a happy medium with this recipe instead.

In the last six months I started trying to find a balsamic recipe with less olive oil and more flavor. I didn’t think it was possible….but….after months of experimenting and multiple friends asking me for the recipe, here it is!


Special shout out to my husband who is always in the kitchen, trying new combinations. Especially when I say I want something to have more (fill in the blank) he gets to experimenting and always hits the nail on the head!


So, anyways, honey balsamic vinaigrette: {use organic ingredients when possible, or GMO free}
1/4 cup water

1/2 cup balsamic vinegar (Go to the bottom of this page to learn about balsamic vinegar–does yours contain caramel coloring/gluten?)

3 tbsp. extra virgin olive oil

.5 tbsp of RAW honey (unfiltered if you can), organic agave is also a great substitute if vegan 

1 to 1.5 tbsp dijon mustard (if you like the mustard taste more than sweet, try 1.5 tablespoons and see how you like it..(my husband))

2 cloves of garlic, minced 

Pinch of salt & pepper



Combine all ingredients in a deep bowl. Whisk away. Have kids? They especially like the whisking. Store in the refridgerator. No, I don’t know how long it WILL last because mine doesn’t last long enough to find that out! 😉


Having a glass container like this is handy! $4.99 at TJ MAXX.


Vinegar FYI:




Who I Am Grateful For Today

Gratitude, in the most simple explanation is being thankful for everything you have.

Lately my husband has expressed to me directly and to his friends and family that he is grateful to me for helping him to express his emotions.You can read his blog here.

The funny thing about that is, he is the one who taught me what unconditional love is. When I was angry with him, or disappointed, it was so hard for me to feel and express the love I knew I had (have) for him. He was always right there though, loving me through each and every argument and will continue to do so.

He is my calm rock and always has been. He models patience to our children and me more than I’ve ever seen before.

Chris, I am so grateful to you for the amount of love, respect and patience you demonstrate on a daily basis. 11011717_10203999740219468_3943890846861082012_nHere’s a throw back to almost 10 years ago when the Universe put us in each others life.


Hemp Chia Seed Green Smoothie

I could say this is my favorite smoothie, but every smoothie is my favorite smoothie! 😂😂😂

I LOVE adding hemp seed, chia seed, maca powder, raw cocoa powder, goji berries, camu camu powder, super greens powder. The list goes on and on. Have you ever seen our multiple cupboards overfilled with goodies? It makes for hard decisions in the morning!

This week my husband is out of town so I had to keep it rather simple and incredibly dense nutritionally.

Today I decided:

Half a cup frozen peaches

Half a cup frozen pineapple

1/4 of an avocado

2 stems worth of kale (stems removed, I juice those babies!)

2 handfuls of fresh power greens mix (ours is baby kale, Swiss chard and spinach)

3 tablespoons of chia seeds

3 tablespoons of hemp seeds (hello complete protein)

Handful of organic dried goji berries (another great protein choice)


*i do not specificy the amount of water you need because it depends. Depends on your preference, do you like thick or thin? Add more water for a thinner texture. I like thicker textures. Also, depends on the blender you have. We have the nutribullet. The nutribullet makes it easy and gives you a line to fill with liquid towards the top! Also, you don’t have to use water, any liquid of your choice so long as it does not cause you inflammation. Dairy has been linked to cause inflammation so I try to stay away from it, but organic nut & coconut milk or coconut water work great too! Experimenting is key. Find what you like so you KEEP GOING

The main goal for smoothies for myself is to incorporate fruits and good fats. This is opposite of most people, most people I know enjoy smoothies to hide vegetables. I enjoy smoothies to hide fruit and boost my good fats intake as I am still nursing a 1 year old so I have two brains to feed! I have noticed since starting smoothies {EVERY DAY!} my need for sweets has drastically declined. Coincidence? I think not!
I’ll definitely share some more recipes; especially this week. Thank you for all the requests!
Ps. No photo to share today. 😀drank that too quick! 😁