Lemon Chia Collagen Overnight Oats

I love all things lemon flavored but hate water with a lemon? Weird, right? Anyways, these are delicious, a perfect summer-y overnight oat recipe.

serving size: 1

What you need:

• 1/2 cup oats
• 1 tbsp chia seeds
• 1/2 tablespoon maple syrup
• 1/2 tablespoon lemon juice
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon almond extract
• 3/4 cup unsweetened almond milk
• Lemon zest
• Vital protein collagen packet

What you need to do:

1. Add everything to an airtight container, stir and place in fridge overnight
2. Enjoy warm or cold the next day

Spicy Vegan Curry

Three words: SPICY VEGAN CURRY. What more could you want? This was so good! and very spicy. AAAAND husband approved. I served this over farro but was really envisioning it over cauliflower rice..just ran outta time to make some!

serving size: 6 servings

What you need:

• 1 yellow onion, diced
• 1 tablespoon olive oil
• 3 teaspoons minced garlic
• 1 block of firm tofu, pressed and cubed
• 1 sweet potato, diced
• 1 eggplant, cubed
• 1 can of chickpeas, drained
• 1 can of unsalted, diced toamotes
• 2 cups of packed spinach
• 2 cups of veggie broth
• 1 cup of water
• 1 teaspoon coriander
• 1/4 teaspoon cinnamon
• 3 teaspoons cumin
• 1/4 teaspoon cayenne
• 1.5 teaspoons garam masala
• 1.5 teaspoons curry powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon chili powder
• 1 teaspoon chili in adobo sauce
• 1 teaspoon paprika

What you need to do:

1. Heat olive oil and saute onion until translucent, about 3 minutes over medium high heat
2. Add in garlic, tofu and sweet potatoes and cook about 10 minutes or until tofu is crispy and brown
3. Add in your water and broth, then add in your eggplants, chickpeas and diced tomatos
4. Next, add in all your spices and stir well
5. Bring everything to a boil, then reduce heat and simmer for about 30-35 minutes or until sweet potatoes are cooked
6. Add in your spinach and cook another 1-2 minutes until wilted
7. Serve over rice, farro, quinoa and enjoy!

Bright Eye Makeup Tutorial using Vegan/Cruelty Free Makeup

I did another fun video at work! Check this out if you're not super comfortable with bright, bold eyeshadow looks. I promise this is super easy and anyone can do it!

Superfood Smoothie Bowl

A super packed bowl of superfoods and deliciousness to start your morning off right + keep you full for hours! Fresh fruits from my garden made this extra great!

serving size: 1 bowl

What you need:

• 1/2 cup frozen blueberries
• 1/2 frozen blackberries
• 1/2 cup nut milk
• splash of water
• 2 dates
• 1 handful kale leaves
• 1 tbs almonds
• 1 tbs oats
• 1 tsp spirulina
• 1 Vital Protein collagen packet
• 1 tbs hemp seeds
• 1/2 tbs chia seeds
• 1/2 tsp vanilla extract
• 1/2 tsp cinnamon
• 4 ice cubes
• additional toppings* granola, fruit, chia seeds, coconut, cacao nibs, honey, anything really!

What you need to do:

1. Blend everything but ice in blender
2. Add as much ice to desired thickness then blend again

Cacao Coconut Collagen Coffee

Posting this because I got A MILLION AND ONE requests for the recipe!

serving size:1

What you need:

• 2 dates
• 1 cup coffee concentrate
• 1 cup nut milk
• 1 cup water
• 1 tbs cacao powder
• 1 tsp vanilla extract
• 1 tsp coconut sugar
• 1 scoop Lono Life mocha collagen peptides
• optional* pinch of sea salt, cinnamon

What you need to do:

1. Blend everything in a high speed blender
2. Serve over ice
3. Enjoy!

Iced Matcha Latte

I have officially perfected my Matcha Latte! Sweet, frothy and delicious! And super simple to make. I make it before work and if you know me, that's amazing because I literally wake up 30 minutes before I have to leave for work!

serving size: 1

What you need:

• 1 cup unsweetened almond milk
• 1/2 tablespoon sweetener of choice (I go between honey or maple syrup..if using maple syrup use 1 teaspoon)
• 1 teaspoon matcha powder
• 1-2 teaspoons coconut butter
• 1/2 teaspoon cinnamon
• 3-4 ice cubes
• you could also add in 1/2 teaspoon of vanilla!
• ice cubes to serve it over

What you need to do:

1. Add everything to blender and blend!
2. Serve over ice

Moroccan Spiced Chickpea Bowl

Even though I didn't feel like cooking (takeout sushi was calling my name!) I decided to make a kinda big (it's just me this week) batch of something to have for leftovers this week. I really wanted a bowl style meal and was really feeling something spicy with a bit of sweet! That's where this came about. Added in some raw veggies I had in the fridge and then fried up a Siete almond flour tortilla to make a "chip" and made a quick spicy yogurt sauce (which I measured nothing..I'm sorry!) and wwwaaaallllaaaaa, I had a delicious dinner!

serving size: I'd say this would make 3-4 bowls

What you need:

• 1 can of chickpeas
• 1 can of diced tomatoes (I used unsalted because I like to go in with my own)
• 1/2 tablespoon olive oil
• 1/2 small onion, diced
• 1-2 teaspoons minced garlic
• 1/4 cup red pepper and tomato stock (I used Pacific Foods)
• 1/2 teaspoon chili in adobo sauce
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cayenne
• 1 cup uncooked farro
• additional toppings* raw veggies, yogurt sauce, hummus, pita

What you need to do:

1. Saute onions and garlic in the olive oil in a large pan over medium heat
2. Add in your chickpeas, spices and chili in adobo sauce and cook about 5 minutes.
3. Start boiling your farro
4. Add the stock and diced tomatoes and simmer it up for around 18-20 minutes
5. Dice up any veggies or make any sauces
6. Assemble your bowl!
7. Eat!!!!

Paleo Maple Tahini Coconut Sugar Cookies

SOS, I can't stop eating these and I DON'T FEEL BAD ABOUT IT cause there's really nothing bad in them! Side note: I saw Sean grab one last night, so I KNOW they are good. They're also insanely gooey. I used a weird sweetener in this, but feel free to swap out with your fav liquid sweetener (agave, honey, etc...)

serving size: This made like 17..one day I'll have even sized baked goods!

What you need:

• 1 cup almond flour
• 1/2 cup coconut flour (can switch out either of these 2 with cassava flour! just use a little less)
• 1/2 teaspoon pumpkin pie spice (can use 1 teaspoon cinnamon)
• 1/2 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/3 cup of tahini 
• 1/2 cup sticky sweetener of choice (I used a maple "syrup" made out of erythritol)
• 1/4 cup melted coconut oil
• 1/2 teaspoon vanilla extract
• 1 egg (can sub in flax/chia egg and this will be vegan if you use maple syrup too!)

What you need (sugar coating):

• 1-2 teaspoons pumpkin pie spice
• 1-2 tablespoons coconut sugar

What you need to do:

1. Preheat oven to 350
2. Line a baking sheet with parchment paper
3. Mix all your flours and spices together, then add in all your wet ingredients, stirring well
4. The dough is going to be sticky! So do your best to form into cookies or balls or whatever your heart desires
5. Roll/sprinkle with sugar coating
6. Bake for 10-12 minutes (Mine were done at 11!)

Vegan Pizza with Homemade Cheese Sauce and Garlicky Spinach

My homemade cheese sauce was the bees knees so I had some Caulipower plain crusts so my brain was like, hmmm, let's make a vegan white pizza! And it was amazing!

serving size: one pizza

What you need:

• Crust (any kind will do, I used cauliflower crust)
• Vegan cheese sauce (recipe posted a couple back)
• 2 cups spinach
• 1.5 teaspoons avocado/olive oil
• 1/2 tablespoon dehydrated minced onion
• 1-2 teaspoons minced garlic
• little bit of olive oil to spread on the crust
• Optional toppings* hunks of vegan cheese, basil, parsley, oregano..

What you need to do:

1. Make that vegan cheese sauce if you haven't already!
2. Preheat oven based on crust choice
3. Spread some olive oil across your crust
4. Heat your oil and dehydrated onions in a small pan
5. Once you hear them crackling, add in your spinach
6. Dump your minced garlic on now and cook spinach til wilted, about 1-2 minutes
7. Remove spinach from heat
8. Add your cheese sauce to the crust
9. Top with spinach mixture
10. I added some fresh parsley and basil from my garden before serving!
11. YUM, YOUUU DONE

Vegan Buffalo "Chicken" Sandwich

Just a disclaimer, I am NOT a vegan! But, I do on occasion (okay, a lot) like to experiment with ways to make foods I love, vegan! It's fun to see what I can come up with and I love any and all veggies so, why not! That being said, this is an awesome recipe to make a ton of it and have leftovers for work lunch throughout the week! And I mean, who doesn't like buffalo any and everything?!?!

serving size: 6 sandwiches

What you need:

• 1 can of chickpeas, drained and rinsed
• 1 stalk of celery, diced
• 1 medium carrot, diced
• 1/2 bell pepper, diced
• 1-2 green onions, diced
• 1/4 cup of hummus
• 1/4 cup of hot sauce
• 1 tablespoon sriracha
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/4 onion powder
• sprinkle of smoked paprika
• bread! I used an organic, multi grain seed bread from Giant
• Optional* topped mine with some hemp seeds of course!

What you need to do:

1. Mash up your chickpeas.
2. Add in all the diced veggies, then stir in the sauces and hummus.
3. Mix well then add in your spices!
4. Place about a cup on your toasted bread slices.
5. EATTTTTT

Easy, Vegan Cheese Sauce

Took my first crack at making a vegan cheese sauce and it turned out really well! Husband approved too so I know it was tasty. Here's the easy recipe

serving size: around 2 cups!

What you need:

• 2 cups unsalted veggie stock
• 3/4 cup almond milk
• 1/4 cup whole wheat flour
• 3/4 cup vegan cheese (I grated up Field Roast's slice, about 5 or 6 of them)
• 1 tablespoon vegan cream cheese (I used Kite Hill's Chive cream cheese)
• 1/4 cup of nutritional yeast
• pinch of salt
• pinch of pepper

What you need to do:

1. Bring stock and milk to a boil.
2. SLOWLY whisk in the flour, stirring continuously and lower the heat til your mixture is simmering.
3. Add in your nutritional yeast, whisking away.
4. Add in the cheese and simmer for 10-15 minutes, whisking and watching until the sauce thickens up.
5. Done! Enjoy

Miso Tempeh Bowl with Veggies and Quinoa

This was so good! I've been incorporating miso into everything from eggs, to my veggies so of course I made a quick sauce using it for my tempeh marinade!

What you need:

• 1 package tempeh
• 1/4 cup liquid aminos
• 3 tablespoons avocado oil
• 3 teaspoons minced garlic
• 1 tablespoon grated ginger
• 1 tablespoon miso paste
• 1 tablespoon chili garlic paste
• 1 cup uncooked quinoa
• any veggies of choice!
• optional* green onions, sesame seeds, shallots, sriracha

What you need to do:

1. Preheat oven to 400
2. Cook quinoa according to package directions and set aside
3. Slice your tempeh into cubes
4. While quinoa is cooking, make your marinade by whisking all the ingredients above together and add in sliced tempeh
5. Marinade for as long as it takes you to dice your veggies up!
6. Toss your veggies in avocado oil and some crushed red pepper, salt and pepper
7. Add veggies and tempeh to greased tray and roast for 15 minutes
8.  Assemble your bowl and drizzle with sriracha!

Vegan Roasted Red Pepper Sweet Potato Noodles

This was so random but came together so well, I was pretty imprssed with myself. You get the creaminess from the soaked cashews and nutritional yeast paired with the spices and the peppers! Yum!

serving size: 2 bowls of noodles! (using one large sweet potato)

What you need:

• 1 large sweet potato, spiralized
• 1/2 cup of cashews, either soaked overnight or boiled for 10 minutes
• 1 tablespoon avocado oil
• 1/2 teaspoon minced garlic
• 1/2 teaspoon dehydrated onion or half of a medium fresh onion, diced
• 1/2 cup roasted red peppers
• 1/2 cup of water or stock
• 1/4 cup nutritional yeast
• 1 teaspoon salt
• 1/4 teaspoon onion powder
• 1/4 teaspoon turmeric
• 1/4 teaspoon black pepper
• 1/2 teaspoon chili powder
• optional* I threw in some garlicky sauteed spinach and peas, any roasted veggies you have will work

What you need to do:

1. Heat your oil, garlic and onion in a pan
2. Saute your sweet potato noodles for 7 minutes
3. Meanwhile, make your sauce, add all the spices, cashews, water, nutritional yeast and peppers to a blender and blend until smooth and creamy
4. Add sauce to your noodles and stir til combined
5. Enjoy!

Quick, Easy, Minimal Makeup Tutorial!

If you need some quick and easy tips for makeup before work or school, I GOT CHAAAA. Here's a video I did at work and I used some great cruelty free and vegan makeup products that I actually LOVE! (that blush!) Check it out!

Products I used:

Primer- Emani - Perfect 10 Primer Serum

Mascara- theBalm - Mad Lash in Noir

Concealer- Zuzu Luxe - C7

Blush- Zao Makeup - 323 Lilac Pink

Eco Tools - Concealer Sponge - Mini's

Lipgloss- Zao - Beige 002

Gluten Free, Vegan Spiced Carrot Cake Bread

Never in my life have I tried quinoa flour but I got some at work and had to try it out. It actually smelled really good in the bag! You could always use regular flour here, but then it wouldn't be gluten free. This recipe is great for someone with sensitivies because it is also vegan! (woo, no eggs) I might try and make some kind of icing for it.....

serving size: 1 loaf

What you need:

• 1/2 cup grated carrot
• 3 small bananas, mashed
• 2 cups quinoa flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/8 teaspoon pumpkin pie (or apple) spice
• 1/2 cup maple syrup (I used a cinnamon infused one!)
• 1 tablespoon coconut oil
• 1/4 cup almond milk
• 2 teaspoons vanilla extract
• optional* more shredded carrot for the top, walnuts or pecans, icing!

What you need to do:

1. Preheat oven to 350
2. Grease a pan (I used a loaf pan, obv)
3. Mix all your dry ingredients together, then fold in any additional exras (nuts, coconut chips, etc)
4. Mix all your wet indredients together, then pour into bowl of dry ingredients
5. Whisk everything together
6. Pour your batter into greased pan and top with coconut chips, more grated carrot and whatever else you decide to use
7. Cook for 40 minutes then check with a toothpick if done
8. If not, return to oven for an additional 5-10 minutes
9. Let cool for 15, then enjoy!

Hummustir Spicy Hummus Pasta

So amazingly healthy and delicious and easy as fuck, guys! Make this every night cause it was so good. I even gave some to my best friend and she loved it! This can go so many different directions too..roasted red peppers, garlic, jalapeno..the possibilities are seriously endless.

Serving size: depends on how much pasta you make..around 8 ounces I'd say! Or about 4-6 bowls

What you need:

• Whole wheat pasta
• 1 cup of hummus 
• 1 tablespoon of sundried tomato oil 
• 1/4 cup sundried tomatoes 
• 2 teaspoons minced garlic
• 1 teaspoon dehydrated onion
• 1 cup chicken stock
• 2 big handfuls of spinach or kale

What you need to do: 

1. Cook pasta
2. Saute oil, garlic and sundried tomatoes for 3 minutes or until garlic is fragrant 
3. And in cooked pasta and hummus 
4. Add in chicken stock until thickened then throw in spinach and cook an additional minute or until spinach/kale is wilted
5. Enjoy!

Baked Beet Falafels

Okay, I like beets now..it's a thing. I also love falafel's so why not mix the two? You get an incredible color from these and they're delicious. This was my lunch today, I just broke the falafel up on a Flatout wrap, added some kale, crunchy cole slaw mix, bell peppers, cucumber and topped with a little bit of Drew's Organics peppercorn ranch dressing. So good! I wish I would have gotten a better picture of the whole falafel! Oh wellll.....let's make 'em!

serving size: 12 falafels

What you need:

• 1 can of chickpeas
• 2 medium sized cooked beets, diced
• 1-2 teaspoons minced garlic
• little bit of avocado oil
• 1/2 lemon, juiced
• 1/4 cup oats
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 red onion, diced
• 1/2 cup cilantro, roughly chopped
• handful of parsley

What you need to do:

1. Preheat oven to 350
2. Line a baking sheet with parchment paper
3. Honestly, I threw all of the ingredients in my food processor and processed! That easy
4. Form into 12 balls and smoosh them down on the parchment paper
5. Bake for 15 minutes, then flip and bake 15 more minutes
6. Remove from oven and enjoy!

Vegan Spinach and Artichoke Pizza

I finally got to try the Caulipower pizza crust! It was so good! A lot better than my homemade cauliflower crust, haha. I had to make half of this a normal pizza for Sean (his half is not vegan, it has cheese). I was pleasantly surprised that he enjoyed the crust too!

serving size: one pizza, we got 6 slices out of this

What you need:

• 1/2 teaspoon olive oil
• 1 tablespoon avocado oil
• half of a shallot, diced
• 2 teaspoon minced garlic
• 3 cups spinach
• 1 can of artichokes, chopped
• 2 ounce Kite Hill chive cream cheese
• 1/4 cup Just Mayo
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt 
• 1/8 teaspoon pepper
• pepper flakes to top

What you need to do:

1. Preheat oven to 425 
2. Brush crust with olive oil
3. In a pan, saute avocado oil, shallot and garlic until fragrant, about 1 minute
4. Add in spinach, artichokes, garlic powder, salt and pepper
5. Cook until spinach is wilted, then add vegan mayo and cream cheese
6. Cook until combined
7. Top crust with spinach mixture and bake on the top rack (or pizza stone) for 16 minutes or whatever the package says, I forget!
8. Let cool a couple minutes then enjoy!

Mini Grocery Haul

I got to go to the new Kimberton Whole Foods and it was great! I needed nothing so had a little (expensive) fun. Then I stopped at the Farmer's market for fruits and veggies!

Secret Ingredient Fudgy Brownies

Welp, there's a weird thing in these and when I was concocting this in my kitchen it was kinda freaking me out but! these are so good! I'm bringing them to Easter dinner and not telling anyone what's in them til after they eat them! muhahahah

serving size: 9 brownies

What you need:

• 1 can of black beans (no salt added, drained and rinsed very well)
• 2-3 tablespoons cacao powder
• 1/2 cup of oats
• 1/3 cup of honey (use agave or maple syrup and these would be vegan!)
• 2 tablespoons coconut sugar
• 2 teaspoons vanilla extract
• 1/4 cup coconut oil
• 1/2 teaspoon baking powder
• 1/2 cup dairy free chocolate chips (I love Enjoy Life's)

What you need to do:

1. Preheat oven to 350 degrees
2. Grease whatever kinda dish you're using
3. Rinse your beans very well
4. Add all ingredients except the chocolate chips to a blender, processor or mixer
5. Fold in chocolate chips after processing
6. Add your mixture to your greased dish, pop it in the oven for about 20 minutes
7. Take out and let sit 10-15 minutes before cutting
8. Eat!!!!