caprese stuffed avocados

Avocados were Noah’s first solid food and the only one that has remained a favorite!  They are my “go-to” food for him on those picky days when all he wants to eat are cheese sticks and popcorn!  We made caprese stuffed avocados for our afternoon snack today!


Caprese Stuffed Avocados

1 avocado, halved and pitted

6 cherry tomatoes, halved

1 scallion, chopped

1 tablespoon pine nuts

1 tablespoon balsamic vinegar

sea salt and pepper to taste

-In a small bowl mix the tomatoes with the balsamic vinegar.

-Place tomatoes in the center of the avocado, where the pit was.

-Top with scallion, pine nuts and sea salt and pepper.


caprese stuffed avocados ~vegan, raw~

chocolate banana chia pudding

I’ve been interested in trying chia pods, but haven’t been able to find them anywhere!  So, I ordered a case of them through the food co-op that I am a part of.  Good thing I like them because now I have a whole refrigerator full!  Made with only 3 ingredients and no added sugar, they make a great on-the-go snack especially since they are packaged with a cute little spoon!


And it doesn’t hurt that Kelly Slater sponsors the company as well :)  Check out his video here

While they taste awesome and are super healthy for you, they cost a lot…over $3.00 each!  So, at a fraction of the cost here is my chia pod recipe!

chocolate banana chia pudding ~vegan, gluten free~

Chocolate Banana Chia Pudding

1 can coconut milk

1 banana

1/4 cup chia seeds

2 tablespoons cacao powder or cocoa powder

1/2 teaspoon vanilla

-In a blender or food processor, blend together coconut milk, banana, cacao powder and vanilla.  Pour mixture into a bowl.

-Add chia seeds and stir.  (continuously stir for a few minutes so chia seeds do not clump!)

-Place in the refrigerator for 2 hours.  Chia seeds will absorb liquid resulting in a pudding consistency.

-Portion out pudding in single-serve containers and enjoy!

pumpkin pie overnight oats

I know I’m probably jumping the gun a bit, but bring on the pumpkin!

Now that there is a little chill in the air at night, I’m getting excited about the fall!  I know we still have a few weeks of summer left to enjoy and I’m going to soak in the warmth while I can, but it’s not going to stop me from sharing one of my favorite overnight oats recipes!

I love all the flavors the fall brings like apples, pumpkin and spices!  The combination of ginger, cinnamon and nutmeg make these oats taste just like pumpkin pie!  And, who doesn’t want to start their day off with pie?

pumpkin pie overnight oats ~vegan, gluten free, dairy free~

Pumpkin Pie Overnight Oats

(makes 2 servings)

1/2 cup old fashioned oats

1 1/2 cups almond milk

1/4 cup pumpkin

2 tablespoons maple syrup

2 tablespoons chia seeds

1/8 teaspoon cinnamon

1/8 teaspoon ground ginger

1/8 teaspoon nutmeg

-Combine all ingredients in a bowl and whisk together.

-Cover and place in the refrigerator overnight.

-Top with pecans and enjoy!

vacation in a glass smoothie

Happy Monday!  Start your week out right with this green smoothie!

The tropical flavors of coconut, lime and ginger honestly make it taste like a vacation in a glass!

I usually save ginger for juicing, I’m not sure why because it tastes amazing in smoothies!  I can’t say enough about the healing qualities of ginger.  Ginger has been used for thousands of years to treat gastrointestinal distress and increase digestion.   It was a lifesaver when I was pregnant and suffering from morning all day sickness.  It works to alleviate motion sickness too!  For nausea, make a tea by steeping a 1/2 inch piece of ginger in hot water.


Not only is ginger beneficial for GI issues, it is a powerful anti-inflammatory.  The active compound is called gingerols.  Studies show that when consumed regularly, arthritic pain is significantly reduced.  (The Encyclopedia of Healing Foods)  To benefit from the anti-inflammatory qualities of ginger, consume at least a 1/4 inch piece daily.

vacation in a glass smoothie ~vegan, tropical green smoothie~

Vacation In A Glass Smoothie

2 cups almond milk or coconut water

1 cup frozen mango

2 large handfuls of baby spinach or kale

2 tablespoons coconut manna or coconut oil

juice of 1 lime

a small nub of fresh ginger, grated

shredded coconut for garnish

superfood add-ins:

chia seeds, hemp seeds, wheat grass powder, bee pollen, spirulina, vegan protein powder, flax seeds

~Blend and Enjoy~


raw strawberry shortcake torte

My brother and sister-in-law’s anniversary is today!  We are having dinner with them tonight and I wanted to bake a cake to celebrate.  I went to turn on the oven and…we were out of propane :(  Just another thing to add to the “to do” list!

What’s a girl to do when the oven isn’t working???  Make a raw dessert!

I had cashews soaking with intentions of making vegan tacos with cashew sour cream.  Instead, I turned those cashews into a sweet “cream,” made a shortcake crust using almonds and pecans, topped it with fresh strawberries and voila… a picture perfect strawberry shortcake torte!

Don’t let raw “baking” intimidate you!  No fancy kitchen equipment is required, all you need is a food processor and pie dish!

raw strawberry shortcake torte ~vegan, raw, dairy free, gluten free, grain free~

Raw Strawberry Shortcake Torte

For the crust:

1 cup raw almonds

1/2 cup pecans

3 tablespoons flax meal

8 dates, pitted

1/2 teaspoon sea salt

Cashew Cream:

1 cup raw cashews

1/4 cup almond milk

3 tablespoons maple syrup

2 tablespoons coconut oil, melted

1 teaspoon vanilla

1/4 teaspoon sea salt

1/4 teaspoon cinnamon

Strawberry Topping:

1 cup fresh or frozen strawberries

2 tablespoons raw cane sugar

don’t forget the fresh strawberries and sprig of mint for the top!

-Soak cashews in water for up to 24 hours.  1 hour will do if you don’t have much time!

-Place all crust ingredients into a food processor and pulse until a sticky paste is formed.

raw strawberry shortcake

-Firmly and evenly press into a pie dish.

my little helper!

my little helper!

-Drain cashews and add to food processor, pulse until cashew butter is formed.  Add almond milk, maple syrup, vanilla, coconut oil, sea salt, cinnamon and blend until creamy.  Spread evenly on top of pie crust.

-Place strawberries and raw cane sugar into the food processor and blend.  Spread on top of cashew cream layer.

-Layer with fresh, sliced strawberries and garnish with mint.

-Place in refrigerator, serve cold and enjoy!

raw strawberry shortcake torte ~vegan, raw, gluten free, dairy free, grain free~