Super Veggie Lasagna with Pecan Hazelnut Parmesan



So many veggies. So many nutrients. So savory.


  • SO Many Veggies (organic, if possible)
    I used sweet potato, yellow squash, button mushrooms, leeks, scallions, shallots, carrots, bell peppers …basically, a bunch of stuff I had on hand that needed to be used up.
  • Organic Marinara Sauce, 1-2 jars (If you like spice, try arribata sauce).
  • Nuts, 1-2 handfuls, unsalted (Organic and raw, if possible. I used hazelnuts and pecans.)
  • Nutritional yeast, 3+TBS (optional)
  • Garlic powder, to taste
  • Black Pepper, to taste


  • Slice and chop veggies. Larger vegetables (squash, sweet potato, eggplant, beets, large carrots, etc.) work well sliced thinly lengthwise. (The thinner (sliced) or smaller (chopped) the veggies, the faster it will cook.
  • Blend nuts and spices. Add nuts (the bigger the lasagna, the more you’ll want), nutritional yeast, a heavy dash of garlic powder, and a few shakes of black pepper into a blender or food processor. Pulse until very fine. Taste it. Add more seasonings if ya want.
  • Layer sliced veggies, chopped veggies, sauce, and nut mixture in a large (glass if ya have it) pan. Make as many layers as you have veggies. (It will cook down while cooking, but don’t overflow the sides and dirty up your oven.) Use a second pan if you need to. Top with lots of sauce and a layer of the “parmesan”.
  • Bake around 350-375F for 40-50 minutes (depending on your oven, pan size, and veggies.) Check it periodically after 30  minutes. Turn the oven off, but let it stay in for another 10.
  • Remove from oven and wait until it’s cool enough to eat. (Store extra in fridge for easy lunches.)
  • Enjoy and share! 

If you try it, let me know how it goes. Get creative. Try stuff. 

Fully Loaded Magic Guac

magic guac 2

Not only is this guacamole loaded with amazing ingredients (like pineapple, mushrooms, and green olives) but because of all the extras added, you get lots of bonus health benefits.

The mushrooms help produce blood cells and maintain heart health. The peppers have antioxidant and anti-inflammatory qualities. You’ll get vitamin E and iron from the olives, blood sugar regulation from the onions, bone strength from the pineapples, and cholesterol regulation from the cilantro. Plus a myriad of vitamins, minerals, and phytochemicals, including potassium, folate, molybdenum, fiber, niacin, selenium, magnesium, copper, and vitamins A, B2, B6, C, D, E, and K, just to name a few. 😉

Plus, it tastes so good! Like a guacamole rainbow, if you will.

Try with thinly sliced raw veggies like beets, golden beets, carrots, and cucumbers instead of chips. I ate mine with white turnips, which I strongly recommend.

magic guac 1


3 small avocados or 2 medium-large ones
3/4 cup chopped button mushrooms
1 small tomato, chopped (about 3/4 cup)
1/4 cup chopped red pepper
1/4 cup chopped orange pepper
1/4 cup chopped yellow pepper
1/2 cup chopped black olives
1/4 cup chopped green olives
1/2 cup chopped onion
2/3 cup chopped fresh pineapple
2 garlic cloves, minced
1/4 cup chopped cilantro
1 Tbs Sriracha (Try OrganicVille or Ninja Squirrel)
1 1/2 tsp fresh lime juice
1/2 tsp Himalayan salt


Cut avocados in half and remove the pits. Scoop out the flesh and add to a mixing bowl. Using a fork, mash the avocado. Next, add the remaining ingredients and mix until well combined.

Share and enjoy!

This recipe makes enough to share with a few friends. Feel free to halve or double the recipe based on your current guacamole needs.

Spicy Cilantro Slaw

spicy cilantro slaw

This Spicy Cilantro Slaw works great as a refreshing salad, a side dish, or as a nacho topper (tested and approved tonight).


5 cups shredded cabbage (any kind – try mixing!)
1 cup shredded carrot
1 1/2 cups chopped red pepper
1 bunch of cilantro, bottom stems removed, chopped
1 pint grape tomatoes, quartered
1/2 cup chopped onion
1 jalapeno, seeded and finely chopped

1/8 cup lime juice
1/4 cup olive oil (if serving immediately, use an avocado in place of the oil)
1 Tbs garlic powder
1 tsp apple cider vinegar
Your favorite hot sauce, to taste
1/2 tsp sea salt, or to taste (optional)


Combine all of the veggies into a large bowl. In a small mixing bowl, whisk all the dressing ingredients until mixed. Add to the veggies and stir until well incorporated.

Share and enjoy!

PB&J Smoothies

Peanut Butter and Jelly Smoothies? Yes, please!

pb&J smoothies

My original version of this smoothie was published on a blog when I worked for an amazing animal rights organization. I’ve since then made some tweaks to make it healthier, but just as (if not more!) delicious and satisfying.

This is enough to make one smoothie, or 2 snack sized smoothies, like in the picture. Just double or triple the recipe as needed, depending on how many people you’re sharing with.


1 frozen banana
1 1/2 cups chopped strawberries
1/3 cup oats
1 1/3 cup nondairy milk (try unsweetened vanilla flax milk) or water
2 Tbs natural peanut butter (skip the added sugars and hydrogenated oils)
1-2 soaked dates (optional)


Place all ingredients in a high powered blender and blend until thoroughly combined.

Share and enjoy!

Remember to send me pics if you try this one out!


Pink Lemonade Smoothies


This refreshing smoothie is the perfect summer drink. It is lemonade. PINK lemonade … in it’s healthiest form. It is fresh and so delicious! Hits. The. Spot. It surpassed my expectations, and I’d love for you to try it. Seriously! It tastes just like pink lemonade!

photo (1)

Makes 2 smoothies


2 frozen bananas
2 + 2/3 cups red grapes
4 Tbs fresh lemon juice
1 + 1/3 cups water



Place all ingredients in a high speed blender and blend away.

Share and enjoy!

Let me know if you try it!


Cauliflower Cakes with Rosemary Icing

cauliflower cakesI never would have thought about making cake with cauliflower, but I’m pretty glad it happened. They are moist, fluffy, and have a unique but surprisingly delicious flavor. Mostly sweet and a little savory. The cauliflower adds a certain creaminess that just doesn’t compare to anything I’ve tried before.  Topped with a rosemary infused icing, it’s unstoppable. And if you want to get really fancy (and trust me, it’s worth it) garnish with some oven crisped rosemary leaves.

These cakes helped us win the Cauliflower Battle at TRC’s Iron Chef event 2017.

cauliflower cake


2 1/2 cups flour (Try Bob’s Red Mill Gluten Free 1:1 Baking Flour)
1 1/4 tsp baking powder
1 1/4 tsp baking soda
1 tsp sea salt
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
1/8 tsp ground cloves
2 cups sucanat (unprocessed evaporated cane juice)
1/4 cup milled flax seeds or flaxmeal
3/4 cup unflavored soy creamer
3/4 cup extra virgin olive oil
16 oz of shredded or riced cauliflower (Trader Joe’s and Cascadian Farms sell bags of riced cauliflower, which make this recipe SO easy)

1 cup powdered sugar
About 1/4 cup soy creamer
3 Tbs dried rosemary

Fresh rosemary sprigs and a drizzle of olive oil (optional)


Preheat oven to 350 degrees Fahrenheit. Lightly oil mini muffin tin or similar.

In a small bowl add the flax and 3/4 cup soy creamer and mix thoroughly. Set aside.

In a mixing bowl, whisk the flour, baking powder and soda, salt, cinnamon, nutmeg, and cloves. Add the cauliflower.

In another mixing bowl,  combine the sucanat and flax mixture (which should now be pretty thick). Slowly drizzle in the oil as you continue to stir until completely mixed.

Add the sucanat flax mixture to the flour mixture and stir until thoroughly combined.

Pour batter into the prepared pans. Baking times will vary depending on the size of the cakes. Use a toothpick to test for doneness. Mine took about 15 minutes for the smaller ones and 23 minutes for the hearts. Ovens will also vary. They should still be a little gooey because of the cauliflower. If they cook too long, they will get chewy. Remove from oven and let cool.

For the icing:

Put the rosemary into a fill-your-own tea bag (or just use a strainer, later). Heat about 1/4 cup soy creamer in a very small pan and add your rosemary. Let steep for at least 15 minutes. Remove tea bag and squeeze excess liquid out (or strain the rosemary out of the creamer). Add and stir creamer mixture into the powdered sugar 1 Tbs at a time until desired consistency. Use less liquid for a thicker icing and more for a thinner icing. (If you accidentally make it too thin, just add more powdered sugar.)

For the optional garnish:

Drizzle fresh rosemary sprigs with olive oil and bake at 350 degrees Fahrenheit until they start to crisp. Remove from oven and let cool.

To assemble:

Drizzle icing over cakes and garnish with crispy rosemary leaves. Share and Enjoy!

Strawberry Shortcake Smoothies

strawberry shortcakeThis (healthy!) smoothie surpasses the dessert. This smoothie will make you exclaim some sort of delicious remark mid sip. This smoothie has layers. Layers of awesome.

Layer 1 = Vanilla “cake” flavored smoothie
Layer 2 = Sweet and tart strawberry smoothie
Layer 3 = Vanilla cashew cream drizzled with chocolate

(If you’re in a hurry, or your smoothie needs are immediate, feel free to blend all of the ingredients together instead of creating individual layers.)

Makes 2 smoothies

Layer 1
2 1/2 frozen bananas
1/2 cup frozen cauliflower (wtf?! Yup. You heard me. Just do it.)
1/4 cup oats
1 1/2 cups water
1 tsp vanilla extract

Place all ingredients in a high powered blender and blend until smooth. (You may need to stop to scrape down the sides or adjust liquid depending on the quality of your blender.)

Layer 2
2 cups frozen strawberries, thawed (Or try fresh strawberries!)
6 dates (soak in water for 30-60 minutes if they’re not super soft)
1/2 cup water
1/4 tsp lemon (omit if your strawberries are extra tart)

Place all ingredients in a high powered blender and blend until smooth. (You may need to stop to scrape down the sides or adjust liquid depending on the quality of your blender.)

Layer 3
4 Tbs Vanilla Cashew Cream (recipe below)
1/2 cup chocolate chips
Strawberries for garnish

Melt chocolate chips in a double boiler or microwave.

To assemble:
Layer the vanilla cake and strawberry smoothies into two glasses. Top with Vanilla Cashew Cream. Dip a spoon into the melted chocolate and drizzle over the top. Garnish with strawberries if ya wanna get fancy.

Eat with a spoon. Sip on the run. Stir it up, or savor each individual layer. I like swirling it together, but it’s in your hands now.

Share and Enjoy!

strawberry shortcake2

Vanilla Cashew Cream (Keep extra in the freezer to have on hand or try with Cinnamon Pear Parfaits!)
1 cup cashews (soaked in water for several hours, then drained)
1/4 cup water
1/4 cup maple Syrup (check the label- maple syrup should be the only ingredient)
Pinch of sea salt (or 1/8 tsp)
1 tsp vanilla extract

Add all ingredients into a food processor (or blender*) and blend until super smooth.

*You may need to stop to scrape down the sides or adjust liquid if using a blender.


Quick Fix Peanut Butter Banana Pudding

pb-banana-puddingYou open the fridge and sigh. There’s nothing to eat, you think. First world problems, yes, but still…

Boom. Grab that half eaten jar of peanut butter and that last banana sitting on your counter. A delicious snack shall be had.

This recipe is SO easy, but tastes SO good.

Ingredients per serving (adjust as necessary):

1 medium/large ripe banana
1 Tbs peanut butter
Toppings (optional)

Add bananas and peanut butter to a bowl and mash with a fork until relatively smooth… That’s it folks. Feel free to fancy it up if you have some odds and ends in your pantry. Cinnamon? Oats? Chocolate chips? I topped mine with shredded coconut and sliced bananas. Let me know what you tried, if you do. But it’s seriously great on it’s own. Best eaten immediately or within a couple hours of chilling in the fridge.

Share and enjoy!


Garlic Cashew Cream

garlic-cashew-creamThis creamy concoction is pretty easy and makes a tasty addition tacos, veggies, and potatoes.


1 cup raw cashew pieces, soaked in water for a few hours or overnight
1/4-1/2 cup water
1 tsp freshly squeezed lemon
1 tsp garlic powder
1/2 tsp sea salt

Drain the soaked cashew pieces. Add all ingredients (starting with the smaller amount of water) to a blender or food processor and blend until smooth and creamy. Depending on the quality of your blender, you may need to stop to scrape down the sides or adjust the amount of liquid. Chill in the fridge.

Share and enjoy!

Cinnamon Pear Parfaits with Vanilla Cashew Cream


These babies are rich, creamy, and yum. They also utilize all raw ingredients (sans maple syrup) so they are far healthier for you than sugar, dairy, or processed laden desserts.

They start with a “crust” on the bottom made with dates and walnuts. Perfect for all you gluten free kids. Then comes a layer of cinnamon pear. The lemon juice helps prevent the pears from turning color, and adds a little tartness. Then it’s all topped off with a creamy dreamy vanilla cashew cream.

You’ll want to soak the cashews for a handful of hours (or overnight), so keep that in mind. Leave them in the fridge while soaking, so they’re nice and cold when you’re ready for them. The dates also get soaked in water, but 30 minutes is fine for them. pears

Use very ripe pears. I love pears, but it seems to me that they’re always: not ripe enough – not ripe enough – not ripe enough – BOOM! Over ripe. So this is a good recipe for those pears that you forgot to eat and are a little on the mushy side. Storing pears in a paper bag will help them ripen faster. And if your pears aren’t super mushy yet, just chop ’em up a bit before trying to smash ’em.

Walnut Crust
1 cup walnuts

8 dates (soaked for around 30 minutes, then drained)
1/4 tsp sea salt

Cinnamon Pear Layer
4 very ripe pears

1 tsp cinnamon
2 tsp fresh lemon juice

Vanilla Cashew Cream (Double the recipe and keep a stash of cashew cream in the freezer!)
1 cup cashews (soaked in water for several hours, then drained)
1/4 cup water
1/4 cup maple Syrup (check the label- maple syrup should be the only ingredient)
Pinch of sea salt (or 1/8 tsp)
1 tsp vanilla extract

Cinnamon to sprinkle on top

Serves 4

I used a mini food processor for this, but you could try in a normal sized processor or even a blender. You may have to stop and scrape down the sides.

Put all of the cashew cream ingredients in the food processor and process until smooth. Pop in the freezer to chill, while you make your other layers. (See how easy that was?!)

Rinse out the processor and add your walnuts, dates, and salt. Pulse until mixed together and sticky. Stir a little to make sure salt is evenly mixed in. Divide into 4 parts and press it down into the bottom of little bowls, ramekins, or small wine glasses.

Wash and core the pears. Then smash it all to hell! You can use a potato masher or just a fork. Stir in the lemon juice and cinnamon, then add as your second layer.

Now grab that cashew cream and top off your lovely creations. Sprinkle with cinnamon.

Share and enjoy!