Today, I’m sharing the recipe for  fall-inspired  Apple Spice Cupcakes with Oat Crumble and Cider Syrup! I’m channeling my love for animal friends worldwide to honor the compassionate being of animals who naturally live in harmony with the earth. This beautiful example of reciprocal living in respect of all life has continued to fuel my commitment to eating plant-based for the animals, environment, and my own wellbeing. That’s why I’m super excited to be a Plant Butter Partner celebrating Country Crock® Plant Butter amazing partnership with Esther The Wonder Pig and Cute As a Cu ..read more

Today, I’m sharing the recipe for 3 rich, creamy Plant Butter spreads:  Maple Pumpkin, Roasted Garlic + Herb, and Cilantro Pesto!  On fall days, when you sink into peaceful coziness, there’s nothing better than heading to the kitchen and slowing down to make something comforting for the soul. As of late, I’ve been experimenting with all kinds of delicious, plant-based comfort food recipes. I’m super excited to share that I’ve teamed up with Country Crock® Plant Butter to bring some of these recipes to you!  I’ve been obsessed with twisting up plant-based spreads using seaso ..read more

POSITIVITY, PRODUCTIVITY, & BALANCE Personal sharing time! (◠ω◠✿) The past few months I have been “booked & busy”, but feeling really upset at the end of each day. Working SO HARD, yet my to-do list was never ending. Going over & over everything I didn’t get done. Due to this, I started to develop these circular thought patterns, convincing myself there wasn’t enough time in the world to make myself a priority.⁣ ⁣ I thought that doing the things I love would never feel like “work”. And when it started to, it scared me into thinking I was loosing my passions too. BUT THE TRUTH IS ..read more

So, it's the day after Thanksgiving. Your fridge is stuffed with leftover filled Tupperware, foil covered platters, and just thinking about eating all of it over and over and over again is unamusing. This feeling is what I call Leftoverphobia.    leftoverphobia noun fear of having too many leftovers and overwhelmed by the obligation to eat everything!   This is something I've struggled with for many years. But with some outside the box creativity and shift in mindset I've been able to find ways to make leftovers approchable, exciting, and non-wasteful. The day after Thanksgiving ..read more

Scroll ↓ Makes 14 cookies  Ingredients:   1/2 cup solid vegan butter 3/4 cup coconut sugar 1/2 tablespoon maple syrup 1/2 teaspoon almond extract 1 teaspoon vanilla extract 1/3 cup pumpkin puree  1 1/2 cups gluten free flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1 1/2 teaspoon pumpkin pie spice 1/4 teaspoon Himalayan pink salt   Melted vegan white chocolate Sugar eyes   How-To:   For Crust: Preheat oven to 350 degrees F and line a baking sheet with parchment paper. In the bowl of a stand mixer add vegan butter, coconut sugar, and maple syrup. Whip/cr ..read more

Scroll ↓ Serves 4 Ingredients:   4 medium sweet potatoes   3 tablespoons olive oil 4 tablespoons vegan butter  1/2 cup diced red onion 4 medium garlic cloves, diced 1 1/2 cup Arborio rice 1 2/4 cup Pinot Grigio 4 cups veggie broth 2 heaping cups sweet potato mash (from roasted potatoes) 1 tbsp nutritional yeast  1 tablespoon vegetable seasoning  1/4 cup vegan parmesan  1/2 cup unsweetened vegan heavy cream (I used this) Salt to taste 1/2 cup chopped parsley 1 tablespoon chopped rosemary    Shiitake Bacon: 5oz sliced shiitake mushrooms 2 tablespoons oliv ..read more

Scroll ↓ Serves 1-2 slices  Ingredients:   For the smoothie bowl: 1 medium/large apple (variety of your choice), chopped 1 cup frozen banana slices 3 figs 1/2 tablespoon fresh ginger, diced 3/4 teaspoon cinnamon 1/8 teaspoon nutmeg 1/2-1 tablespoon maple syrup  (optional: a touch of cashew milk, if needed to help process)   For toppings: Sliced figs Raspberries Granola Cashew bits Pecan bits Almond/Peanut Butter   How-To:   Line Add all the smoothie bowl ingredients to a high-powered blender (like the Vitamix 7500 ). Blend/process till smooth. The texture should ..read more

Scroll ↓ Serves 8 Ingredients:   Sushi Sandwich:   Fillings: 4-8 cups pre-cooked Brown Sticky Rice 8 nori sheets 1-2 shredded carrots Spinach Cilantro Quick Pickled Cabbage (recipe below) Chili Tofu (recipe below)  Garlic Maiitake Mushrooms (recipe below)    Baked Chili Tofu: 2 packages extra firm tofu, sliced in 1.5 inch thick horizontal pieces Marinade: 1/2 cup liquid aminos 2 teaspoons chili garlic sauce 2 tablespoons rice vinegar 2 tablespoons maple syrup 2 tablespoons sesame oil 2 teaspoons liquid smoke   Quick Pickled Cabbage: 1 heaping cup purple cabbage ..read more

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