Recipe: Winter “Sushi”


“Sushi” because these don’t contain any rice, fish, or soy sauce. BUT they still taste amazing and are jam-packed with only good, nutrient-packed ingredients. These are definitely a heartier/winter version, but making these reminds me of summer like craaazy. When I was still in high school, my mom would make a similar version, and we’d pack ’em up and put them in our bike baskets to take to picnics or concerts in the park. Super fun to make since there are endless possibilities of fillings and also just a super easy way to get in those nutrients! Win win.

I do have to say that these are probably better when eaten right away, rather than sitting in the fridge for a few days, because you tend to lose the crunch with all of the moisture from the ingredients.




I used these nori wraps, and the bamboo sushi mat is totally optional. You can make the rolls without it if you don’t have one!


1 | Chop up the fillings and place on a plate.

2 | Halve the ingredients and blend the dry ingredients in a food processor. Make sure not to over blend so there is still some crunchy texture.

3 | Add in the “liquid” ingredients (lemon, beets, sweet potato) and blend. Adding these later prevents the base from becoming a pure paste.

4 | Place the base in a bowl and start forming your sushi! What I did was lay out the wraps, took a spoonfull of the base and spread it on one side of the wrap, added a few drops of the aminos (for the salty flavor), and then added all of my fillings and rolled it up! Using wax paper or sandwich wrapping paper is the best bet when keeping these stored in the fridge. Anything that won’t soak up all the moisture and stick to the actual wrap when you go in to eat it is going to be what you want.




Recipe: Overnight Oats


My hands were itching for something to do in the kitchen when I arrived home a few days ago so I decided to makes these little parfaits to last me throughout the week. Some people asked me about them after I posted a picture of them on my Instagram story so I wanted to share with you guys what exactly went into these. overnight-oats

You can add pretty much anything to these (I added more blueberries and some bee pollen), but I would keep the base as is, just so the thick consistency isn’t thrown off. Time-wise, it took me about 10 minutes to make 6 of these in mason jars. Just make the base, add in the rest, pop the top on, and let them sit in the fridge overnight and you’re good to go! Easy peasy.SAMSUNG CSCSAMSUNG CSCSAMSUNG CSCSAMSUNG CSC

Recipe: Healthy Turkey Chili (Family Style)

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This stuff is like crack. One of my absolute favorite hearty meals that’s perfect for winter and comes together super quickly. It’s another home recipe, but I mean those are always the best anyways, right? THANKS MOM. Let’s dive right in to it!:

What you’ll need:


Not pictured above: Avocado oil, 1 Tbsp minced garlic, 4 packs of ground turkey (we bought from Costco)


  1. Drizzle some oil into LARGE soup pot so that it thinly covers the bottom of the pot. Place heat on low.
  2. Add the diced: 1 bunch cilantro (not 2) + jalapeno + onions + cumin + salt & pepper + garlic. Let simmer until onions are translucent and the smell is pretty fragrant (about 5-7 minutes).
  3. Next mix in all of the ground turkey. Let cook until turkey is brown/tender.
  4. OPTIONAL: Carefully drain the liquid from the turkey (fat). Or not, for more flavor 😉
  5. Next, add both boxes of the broth into the mix and let cook on medium heat for about 10-15 minutes.
  6. Lastly, add all 6 cans of white kidney beans. Cook for another 10 minutes or so, then you’re ready to serve!
  7. ALL DONE.


We ate this for dinner on Monday night and laid out some optional toppings for everyone to pick and choose from. Here’s what we did:

Avocado Slices

Sour Cream

Cheddar Cheese


Cholula Hot Sauce

Recipe: Adaptogenic Cookies


Holiday Season = sweet + savory foods everywhere you go. Blah blah you already know that by now, this is old news. Keeping healthy during this season is tough for all of us food-loving homies around the world. Hence, my idea to play around with creating a “healthy” cookie that still tastes good and is legit good for you. So I kinda tweaked a recipe off of Moonjuice’s  website on their “protein cookies” but I added a few things just for fun and to make it an extra nutritional power house of a treat.

This recipe is SO friggin easy and could be eaten for breakfast, as a snack, pre-workout fuel, or of course: dessert. Honestly I imagine dipping these in almond butter or throwing some on top of some dairy free ice cream mmmmmmhmmm. Scroll down for ze full recipe ❤

And if you’re curious about why you should probably start thinking about incorporating adaptogens in yo life, ch-ch-check this out!



^^Was pretty pumped with how well the dough ended up turning out, can you tell?


What you’ll need:

Adaptogenic Cookies.jpg

Makes about 10-12 cookies


1. Set oven to 350 degrees Fahrenheit

2. Mix the cacao, maca & almond flour

3. Mix in the rest: vanilla, chia seeds (can be replaced with 1 egg) & maple syrup. Set aside.

4. Grease a baking pan with organic butter/coconut oil

5. Now roll dough into little one inch balls using your hands and place onto baking sheet.

6.  Put into oven for about 25-30 minutes!

IMPORTANT NOTE: The cookies work 100% better if you flatten out the dough so they are already in a flattened cookie shape when you put them in the oven. Mine came out a little crumbly when they were in the balls after they cooled. Still tasty though!

Why it’s so damn good for you:

Maca activates the endocrine system + helps you adapt to stress + provides lots of energy!

Cacao is a brain powerhouse booster + antioxidant + mood booster.

Chia Seeds has an abundance of omega-3 fatty acids + protein + fiber.

Recipe: Turmeric Oatmeal


I came back from Mammoth on Sunday and woke up Monday with a hor.ri.ble cold, so I was trying to figure out something that was both warming and anti-inflammatory that I could eat for breakfast. First thing that came to mind was of course oatmeal, and then regarding something with inflammatory-fighting powers I thought duh, turmeric. At first it sounded super weird to me but then I thought about how good I could make this with some added honey and other spices to tone down the intensity of the turmeric.

I ended up adding some adaptogens to manage any unwanted stress, as well as chia seeds, bee pollen, and almond butter for some protein. ANYWAYS, it turned out being SO bombbb and I highly recommend trying it out especially for those colder days! 




Sprinkle of Black Pepper (helps the absorption of the Turmeric by about 200% !)

Bee Pollen

Pomegranate seeds

Almond Butter

Chia Seeds

Drizzle of Honey


Added a little bit of maca powder to the oatmeal for some extra nutritional boost- completely optional
Dat thick thick good gooood


SO thick and good and filling and tasty. Ugh. That is all.

Recipe: Mom’s Famous Salad Dressing

Just like last week’s turkey recipe, this is so simple it’s almost funny for me to post it. BUT, since literally everyone I’ve made it for asks “what’s in this dressing?!”, I feel like it’s my duty to finally get you in on the secret that was passed down to me from my mom! It’s so good and healthy that people (even the not so health conscious people) will enjoy it without a doubt. PLUS, I hope this helps others understand that making at-home dressings is so much more fun and super super easy!

What you need:


Just blend together and enjoy!

The best part about these dressings is that you can tweak them to be however you’d like. For example, I made an impromptu caesar dressing the other night by substituting the basil with feta cheese and going lighter on the lemon/honey, then I just added some fish sauce since I didn’t have sardines on hand. It turned out really really good, I was super happy with myself hahaha.

Recipe: White Sweet Potato Fries!

This post is almost a joke because of how easy it was BUT, I wanted to share it with you because it is SO good. ALSO, because they are white sweet potatoes that I used, you can trick your friends/guests/whoever into thinking they’re about to eat some basic fries until they bite into the amazing sweet and salty heaven-ness of the sweet potato flavors. YUUUM. Not to mention they are a healthy snack, especially for an afternoon sweet treat. Basically as sweet as candy. #Blessed.

Things you’ll need:


To Make:

Set oven to 350 degrees, skin potatoes, cut them into thick fry-like shapes, mix in a bowl with the ingredients above, lay them on an oil-drizzled pan, bake for 20-25 minutes, done.

If you’re feelin’ frisky:  go ahead and sprinkle them with some cayenne , chili, or cinnamon!




…I wanted to put them in a jar because everything is cuter in a jar, ok?!

Recipe: Probiotic Lunch Bowl

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YOU GUYS. I made the best bowl for lunch and it straight up took me about…4 minutes. And that was mostly just me waiting for my brussel sprouts to steam.

When my sister was in town we picked up Edible Alchemy‘s “East Indian” Sauerkraut at the OB Farmers Market and I finally tried it in this bowl I made yesterday and hooooly crap. So damn good. I’ve gotten inspired by Jeannette from Shut the Kale Up and her love for making giant random food bowls because that is exactly my style when it comes to eating. Like I think I need to be best friends with her asap for real.

This bowl is so good for you with the probiotic-filled sauerkraut (good for the gut and keeping things moving), sprouted pumpkin seeds for fiber/nutrients/digestive enzymes, and sprouts for those micronutrients!Probiotic Lunch Bowl 2.jpg

1 cup brussel sprouts

2 scoops of the kraut

A scoop of hummus

Sprinkle to taste of the seeds

Small hand full of sprouts

Optional: 1 Hardboiled Egg

I also sprinkled some lemon, olive oil, and salt + pepper to taste!

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Nicoise Salad


About time I posted this. It’s only been like 4 weeks since I made this aammazing nicoise salad. These salads are SO easy, they just look hard because it’s a lot of stuff. You can basically figure out what you need to make it by just looking at a picture of one off of google. EASY PEASY.

What you’ll need: red tomatoes, baby potatoes, hard-boiled eggs, steamed green beans, romaine/butter lettuce, fresh tuna, kalamata olives, cucumbers

Dressing: Olive oil, salt+pepper, drizzle of honey, lemon, ACV, basil

Mind you, i didn’t put any exact amounts because it’s totally up to you as to how big you want to make each portion of each ingredient for the salad. Some people don’t like a ton of tomatoes, or tons of green beans, you get the point…


Just drizzled some avocado oil, salt and pepper on these bad boys



Just this ahi dipped in a Sriracha/mayo aioli is bomb. If you just frowned while seeing the word “mayo”..then read this article. It’s all about portioning, peeps.


The less dressing the better in my opinion. The lemon/salt/pepper are all you need because you don’t want to interfere with all of the other flavor bombs happening on the plate. With that said, bone apple tea*!!!

(*Bon Appetite-i’m so funny i know i know)

Favorite Quinoa Salad

Soooo this is one of those salads you make at the beginning of the week and by Friday, tastes better than what you began with. It’s perfect because the quinoa tends to soak up all of the flavors from each of the veggies and lemon dressing. Not to mention my favorite kind of meal is always a throw-everything-into-a-bowl sorta thing. I blame college for making me lazy when it comes to my meals every now and then…

Oh yeah, and it’s really good for you:

Quinoa= amino acids, protein, manganese

Cucumber= Vitamin K, phytonutrients (think anti-inflammatory and cancer-preventing qualities)

Peppers: potassium, carotenoids (antioxidant), Vitamin C

Avocado (a fruit by the way) = heart healthy monounsaturated fatty acids (helps body absorb nutrients), fiber, more potassium than a banana, vitamin K

Lemon= pectin (aka: fiber), Vitamin C and B6 (immune system, glowing skin), citric acid, antioxidants!

I could go on but let’s get to the RECIPEEE!



1 Cup Quinoa

2 Cups Water

3-5 colorful peppers (non-spicy kind)

1 Avocado

1/2 Cucumber

Handful of yellow pear tomatoes

Feta Cheese

2 Scallion stems


Juice from 1 lemon

2 Tbsp Avocado Oil

Himalayan Sea Salt + Pepper

1 Tsp Apple Cider Vinegar

Bring quinoa and water to a boil, then stir occasionally and let simmer until most of the water is gone. Let cool.

Best part of the entire process is chopping everything up. Don’t be afraid to add more or less of certain ingredients. You do you guuurl (or boy?).


  • Sometimes I replace the water in the quinoa with 1 cup bone or chicken/veggie broth for some flavor.
  • Add chopped up boiled beets and stir to make the quinoa PINK ❤
  • Drizzle some honey into the dressing to add a little sweetness