Dairy Free Avocado Pesto

Avocado Pesto

I’ve always struggled to find a pesto that didn’t contain cheese or dairy, but problem no more!  I use this pesto for pizza, pasta, sandwiches or mixed in with my scrambled eggs.  It has loads of flavor and the perfect consistency to spread on anything. Give it a go and tell me what you think!



1 Avocado

1 handful basil

1 clove garlic

1/2 juiced lemon

1/2 cup raw cashews or almonds

(Cashews make it extra creamy)

1/4 cup olive oil

(Butter infused is where it’s at)

Oregano, salt, pepper


1.Throw all ingredients into a blender and blend away

2. Store in mason jar with an air tight seal.  Add extra lemon juice on the top to prevent from browning

Green Jumpstart Smoothie Bowl

Always up before the sun, I like to start my day with something filling and loaded with vitamins and nutrients.  This green smoothie bowl may look like blended grass, but I promise if you close your eyes and take a bite you’ll keep digging for more.



1 frozen Banana

1 cup Almond Milk

1 Handful spinach

1/4 cup Cauliflower

1/4 cup frozen blueberries

Spoonful of maple syrup

Optional toppings- fresh fig, almond butter, hemp seeds, granola (check for homemade granola recipe)

Spoonful of honey, agave or sweetener

  1. Add all the ingredients to a blender.  May need extra liquid depending on thickness preferences.
  2. Top with roasted hemp seeds, fresh fig, granola, almond butter





Buddha Bowl

Inspired by paint palettes and vibrant colors, I threw together this bowl for a flavorful lunch.  Summer food to me means fresh produce, dressed with a light citrus dressing.  With an urge to throw avocado on everything, I attempted at the ever so popular avocado rose trend found at every ” So San Francisco” type cafe.  Without fail, this meal pleased my eyes and my stomach.  Here’s how ya do it! 🙂


(serves 2)

1 Red Bell Pepper

1/2  Head of Broccoli

1/4 Head of Red Cabbage

1 Cup Brussel Sprouts

1 Avocado

1 Chicken Breast

1 Lemon Juiced

2 tablespoon Olive Oil+ extra for cooking veggies

1 Clove Garlic Minced

1/2 tablespoon Spicy Mustard

1 tablespoon Avocado Mayo

1 tablespoon apple cider vinegar

Salt, Pepper, Cumin


  1. Preheat the oven to 350 and cook your chicken breast for 15-20 minutes in olive oil, salt and pepper. (I like to refrigerate afterwards for a cold chicken salad on hot summer days)
  2. Slice the bottom off the brussel sprouts and cut in half.  Sauté in olive oil, dribble of lemon juice, minced garlic, cumin, salt and pepper for 10-12 minutes on medium heat.  I like to turn up the heat towards the end (once they are soft) to make the kinda crispy.  Broccoli and cabbage can be cut into small pieces while the brussel sprouts are cooking. For the broccoli, cut of the heads so they are in small bite size pieces.  The cabbage should be cut as finely as you can.  In a medium saucepan, cook the broccoli and cabbage in the same olive oil/lemon mixture as the brussels. Cook until broccoli and cabbage is slightly softened (6-10 minutes on medium heat)
  3. Prep the peppers by washing and cutting into thin strips.
  4. For the avocado rose if you are feeling fancy…..watch a youtube video.  It surprisingly isn’t that tricky.  🙂
  5. Assemble time- Grab a bowl and separate all your veggies into their own little sector.  Add cooked chicken, peppers, broccoli, brussel sprouts, cabbage and top with the avocado rose.
  6. Dressing- Mix together 1 Tablespoon Mayo, 1 tablespoon olive oil, 1 tablespoon ACV, 1/2 tablespoon Spicy Mustard, Salt and Pepper.  Drizzle on top 🙂


Vanilla Pumpkin Spice Waffles

PUMPKIN FLAVORED EVERYTHING! Crank out the fall vibes and enjoy these waffles for breakfast, lunch or dinner.


1 Egg

1/4 cup almond milk (plus a tbs or 2 extra)

1/4 cup pumpkin puree

1/4 cup almond flour

1 tsp vanilla extract

1 packet of stevia (or tbs of sweetener such as syrup, honey or brown sugar)

1/2 tsp pumpkin spice

1/2 tsp cinnamon

1/2 tbs coconut oil

  1. Add all ingredients into a blender and blend away.  Note- microwave coconut oil before adding it to the blender.
  2. grease waffle iron and cook for 3-5 minutes until crispy- top with pecans, syrup or desired extras.  Enjoy the taste of fall! 🙂

Oriental Chicken Lettuce Boats

One of my favorite restaurants in the cities is Big Bowl.  My sister and I typically get the chicken lettuce wraps for quick little appetizer.  I whipped these up for my mom and sister this weekend with my own copycat recipe! Fully approved and enjoyed by all! 🙂 FYI just a tad messy and eating it with a fork looks stupid.


(3 servings)

2 Chicken Breasts

1 Green Pepper

1/3 cup shredded Carrot

1 can sliced water chestnuts

3 chopped chives

1 Bundle Romaine Lettuce

3 servings Rice Noodles


1/2 Tbs grated ginger

1 Tbs Soy Sauce

2 Tbs Teriyaki Sauce

1 Tbs sesame oil

2 Tbs Honey Ginger Balsamic

1/2 Tbs Rice Vinegar

Crushed Honey Sesame Cashews (Trader Joes find)

  1. Chop chicken into small pieces and pan fry. (Olive oil and sesame oil combo, twice as much regular olive oil to sesame oil)
  2. Once chicken is cooked add sliced peppers, onion, carrots and water chestnuts.  Saute for 3-4 minutes.
  3. Prepare the rice noodles according to package.  I bought mine from Trader Joes in the refrigerated section- just boil for two minutes.
  4. Add noodles to chicken stir fry mixture.
  5. In a separate bowl mix all the ingredients for the dressing, add to chicken stir fry mixture in a bowl and refrigerate for 2-3 hours.
  6. Wash lettuce and fill the lettuce boats with refrigerated mixture.  Top with chopped honey sesame cashews! Enjoy!

Tomato Basil Zucchini Pasta

One of the most important aspects of a good spaghetti sauce is having meat in it.  Whether it be ground beef or ground turkey….it is a must.  To spice it up, I used grass-fed buffalo meat which is a wonderfully lean and flavorful choice.  I used up the rest of my tomatoes and created a delicious sauce as well!


4-5 servings

1 lb ground grass-fed buffalo

1/2 white onion minced

3 large tomatoes

1 6 oz can Tomato Paste

1/2 cup to 3/4 water

7-8 leaves fresh basil minced

4 Tbs Olive Oil

1/2 Tbs Oregano

1/2 Tbs Italian Seasoning

1 clove Garlic minced

a good shake of Salt, pepper, garlic powder

2 Large Zucchinis

  1. Cut tomatoes in half place in baking dish with 2 Tbs olive oil, salt, garlic powder and oregano.  Bake at 375 for 10-15 minutes. IMG_7801
  2. In a blender, add roasted tomatoes, tomato paste, 2 Tbs olive oil and 1/2 Tbs Italian Seasoning . Pulse for 10 seconds.
  3. Pour into a pot and set to a simmer (low medium heat), Add water slowly.
  4. Chop up onion, garlic and basil (mince).  Add to the sauce. Let simmer for 20 minutes.  Stirring occasionally. IMG_7802
  5. While that cooks, in a separate pan start browning buffalo meat on medium heat. Add to sauce when cooked.
  6. For the zucchini, I cut into thin strips by using a cheese slicer.  Otherwise using a sharp knife and a steady hand will work.  OR even better is a fancy veggie spiralizer.
  7. Boil zucchini noodles in a sauce pan with 2-3 cups of water for 5-7 minutes or until tender.
  8. Assemble a bed of noodles and a thick coat of tomato sauce! Enjoy!

Garlic Chicken and Veggie Soup

Rainy days call for soup and grilled cheese.  So, that is exactly what was on the menu for tonights dinner.  Crock pot recipes are my favorite because it does the work for you.  This recipe was basically a combination of what I had in the fridge and it turned out superb.  You can alter the recipe with different veggies or meat, but I think this was prime!


(serves 4-5)

1 Garlic Seasoned rotisserie Chicken

1 cup uncooked Minute brown rice (cook in chicken broth and garlic clove for extra flavor)

1 yellow summer squash

1 red bell pepper

1/2 carton white mushrooms

1/4 cup white onion (minced)

1 clove garlic (minced)


1 box Swanson Chicken Broth, (4 servings worth) *will need more if cooking rice in chicken broth

Toppings – Sharp Cheddar cheese, Plain Full Fat Yogurt

  1. Separate the chicken, removing the skin and bones.  Chop up chicken into small pieces.  I did not use the entire chicken but about half.
  2. Chop up squash, red bell pepper, white mushroom in to small pieces.  Mince onion and garlic.
  3. In the crock pot add container of Swanson Chicken Broth, chopped veggies, onion, garlic and chicken.  Cook on low/medium heat for 1-2 hours.  This allows for the veggies to soften for a while before adding the rice.  Adding the rice/grain or noodle early on in the cooking process can lead to a mushy disaster.  Especially if you make enough for leftovers.
  4. Last step, cook the rice adding the 1 cup of rice to 2 cups chicken broth until prepared al dente.  The rice continues to cook in the crock pot, so it doesn’t have to be fully cooked right away.  Throw in whole garlic clove (removed at the end of cooking process, just enhances flavor, or add pinch of garlic salt).  Add rice to crock pot with other ingredients.  Leave crock pot on low heat for another hour.  Top with cheddar cheese or plain full fat yogurt.  Grilled cheese sandwich on the side doesn’t hurt either! 🙂 Enjoy

Basil Quinoa Chicken Salad

Refreshing side or lunch option with a range of different ingredients! Inspired by a dish I had at a local Mediterranean restaurant.


serves 3-4

2 Chicken Breasts

1/2 cup uncooked quinoa (or rice alternative)

1 cup Chicken Broth

1/2 bundle of asparagus

Seeds from one pomegrante

8-9 leaves fresh basil

1 1/2 Tbs Lemongrass Mint Balsamic

2 Tbs olive oil

salt, pepper for seasoning

  1. Bake, stir fry or grill chicken.  Another option is to just buy rotisserie chicken breast and chop up into small pieces.
  2. Cook quinoa, typically one part quinoa to 2 parts water.  I use chicken broth instead of water to add flavor.
  3. Wash, cut and boil water and add the asparagus in a pot for 5-6 minutes until mildly tender.
  4. Cut pomegrante and remove seed, throughly picking off the white, peel around the seeds
  5. Add all ingredients into a bowl.  Chop up basil and mix with balsamic and olive oil.  Add the dressing to the mixture and refrigerate for at least 1 hour.  Salt pepper and ENJOY!

Fruit Parfait To Go!

Need a snack to go?  Fruit parfaits are an easy snack you can prep ahead of time and pack up for a quick snack at work.  I packed mine up in a mason jar and had a lil picnic!


about 1/2 cup Granola (Look in older posts for my homemade granola recipe)

Dairy free almond milk yogurt container 6 oz (or dairy kind if you prefer)

Spoonful of honey

Spoonful of shredded Coconut Flakes

1/2 chopped Peach

1/2 Banana

3-4 chopped Strawberries

  1. First layer add the chopped fruit.  Putting the fruit on the bottom works best because the juices can all sit at the bottom without getting the granola too soggy.
  2. Second layer yogurt and honey.
  3. Lastly top with nutty, cinnamon granola! Pack it up, and enjoy!

Dark Chocolate Banana Rice Cake

Need a snack idea? Dark chocolate, banana and peanut butter should solve that problem!


Salted Plain Rice Cake

1 spoonful Dark Chocolate Peanut Butter

1 Small Banana

1 spoonful regular peanut butter

  1. Spread a good heap of dark chocolate pb on a rice cake, slice up banana and top the cake! I add an extra spoonful of pb to keep me satisfied for a while! Enjoy!