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: 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.

Current Obsession

I think I’ve just found my new favorite addition to my morning routine:



While in Kauai, I got up to make coffee the first morning and I noticed a jar of coconut butter from the previous trip when we were there a month ago. I thought, hmmm what did we use this for again/what could I eat this with? Then it occurred to me that it’s sort of a thing right now to stir in coconut oil or organic butter into coffee for that extra boost and health benefits. So, I obviously was like hellz yes I’m going to be super healthy since I’m in Kauai after all and it’s such a trend and coconut butter is kinda the same thing as coconut oil, right?! I was excited, ok…

P.S: in case you don’t know what coconut butter actually is, it’s literally just dried coconut meat blended together into a paste. Super simple.

So, I proceeded to put a dollop (how weird is this word btw) of the butter in my coffee, with a splash of cashew milk and honey and OH MAN. It was good. Better than good. If you like thicker coffee and tend to get pretty affected by the acidity and jitteryness you get from coffee in the morning then this is for you. The butter tones down that initial jolt you get with the good fats and it sustains that buzz you get, plus it keeps you feeling full!

Please do it do it do it, I promise you won’t hate it.

Recipe: Simple Ground Turkey


So much flavor, so little time (actually though because it literally takes about 8 minutes total to throw this deliciousness together..)

This recipe is fitting I guess since Thanksgiving was yesterday after all…(didn’t even think about that haha) SO I hope this might be a little easier than roasting an entire turkey…

I’m still nibbling on this as a quick snack throughout the day and it’s getting better and better as the days go by in my opinion…


What you’ll need:

  • Ground Turkey
  • Spices: Italian seasoning, dried oregano, salt/pepper, lemon pepper, cumin
  • Extra virgin olive oil
  • Handful of baby tomatoes, red/yellow peppers, chives

How to make:

  • Drizzle big pan with olive oil
  • Throw in the entire pack of ground turkey first since this will take longer to cook than the veggies
  • Season the turkey with the spices listed (I put extra cumin in for a little more kick) and mix.
  • Throw in the chopped veggies and mix again.
  • Let it all sizzle and cook, while simultaneously chopping up the turkey as you go so it remains as little separated chunks.



^All the juices and flavors really come out after a few minutes of cooking. Also, don’t mind the mess I made on the stove…Clean cooking is overrated though let’s be real.

I threw it over a bed of lettuce with: avocado, beets, feta, and hot pickled carrots/onions and lemon!!

so.simple. SO. GOOD.

Just throw onto salads, lettuce wraps, or eat it on its own as a side dish! I like to eat it with some Cholula or mustard on its own. YUM.

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

A Few Hours In: Columbia, MO

Drove into Columbia, MO pretty late from Ohio so my mom and I grabbed some dinner then headed to the Tiger Hotel after looking at Hotel Tonight’s app and finding a really great deal. That app is a lifesaver for anyone traveling by the way.

The hotel was unexpectedly charming and nice. We chatted with the front desk agent for a bit and she talked about the history of the hotel and how the rooms were once dorms for students, then how it underwent different management throughout the years, etc etc. They’ve always kept the “Tiger” name since day one though. Pretty interesting! Love when a hotel has a bit of authenticity and history in its walls.

Antique chandeliers inside the lobby that have been in the building since the beginning!

9am: After sleeping like a rock, mom and I walked to Fretboard Coffee after perusing yelp for a bit (when am I not?) I decided this place looked kind of cool. (All about those yelp reviews and strange coffee shops ya know? haha). This Ernie’s Cafe is right next door. Isn’t it cute?! (Minus the plastic chairs in front)

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When a coffee shop looks like a science lab inside an abandoned garage you can bet they have top notch coffee. Which they did. The coffee was on fleek.

Science lab vibes, no?
Stephen’s Lake

We decided to get some exercise in before the drive so we drove to Stephens Lake park with coffee in hand and walked around the lake. I ended up making mom do 4 sets of 20 lunges for which she was hating me the next day haha. YEAH MOM.

The lake is a must see if you’re in Columbia, or a student who just wants some nature away from stressful school life. SO beautiful!!

11am: After showering and packing up, we checked out of the hotel (grabbed some candy) and acai bowls at Nourish Cafe. If I were to open a healthy, quick grab and go restaurant/cafe, it would look a lot like this place. Acai bowls, fresh juice, nut milks, salads, etc. We were so happy to find this gem.

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Nourish Cafe for breakfast.
Hidden in an alleyway was this cute shop. It was closed but we wanted to go in so badly!!

11:30 And we were off! Next stop: Kansas City, MO.