Pureed Pea Soup with Coconut and Mint


Pureed Pea Soup with Coconut and Mint


  • 1 small sweet onion, diced

  • 2 cloves garlic, minced

  • 16 ounces frozen green peas

  • 1 cup low sodium vegetable broth

  • 1/2 cup full fat coconut milk (I used canned)

  • 1/2 cup fresh mint leaves

  • 1 tsp red pepper flakes

  • Salt & pepper to taste


  1. Sauté garlic and onion in 2 tsp olive or coconut oil over low/medium heat for about 6-7 minutes. Season generously with salt & pepper.

  2. Add frozen peas and vegetable broth to the pan and allow the peas to heat through for about 2 minutes. Purée with an immersion blender or transfer to a blender.

  3. Add coconut milk, fresh mint & red pepper flakes and blend again. Add additional salt and liquid as needed.

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Mint Cacao Energy Bites

These little every bites might be my favorite new snack! They taste super fudgy & decadent, but they’re made with simple whole food ingredients & don’t require any baking (important for those of us who are challenged in the baking department). These are a great way to enjoy something sweet & satisfying while also amping up the nutrition in your snack game.


The key ingredient here is the raw cacao powder. This superfood ingredient is rich in magnesium, iron, fiber & flavanols. Flavanols are a naturally occurring type of flavanoid found in certain plant foods that have powerful antioxidant and anti-inflammatory effects. More importantly the cacao powder is what brings that chocolate-y goodness to these energy bites!

Mint Cacao Energy Bites

Makes 12-16 bites depending on the size


  • 1 cup cashews

  • 1/2 cup walnuts

  • 1/2 cup unsweetened shredded or flaked coconut

  • 2 tablespoons chia seeds

  • 10-15 pitted dates

  • 1/4 cup raw organic cacao powder

  • 1 teaspoon peppermint extract

  • Pinch of salt

  • 3 tablespoons unsweetened almond milk


  1. Using a food processor: pulse cashews and walnuts until they’re broken up into small pieces.

  2. Add the dates and pulse until the dates are chopped into small pieces.

  3. Add the remaining ingredients and pulse until it forms a dough. Add an additional 1-2 tablespoons of liquid as needed.

  4. Wet your hands and roll into little balls. Pop into the freezer for 10-15 minutes to chill & and then enjoy! Store on a airtight container for up to one week.

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Creamy Roasted Cauliflower Soup (Dairy-Free)

Creamy Roasted Cauliflower Soup (Dairy-Free)

This super creamy roasted cauliflower soup is dairy-free, simple to make and sneakily nutritious!

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Guacamole Greens Salad with a Jalapeno Lime Cilantro Dressing


One of my favorite things to do in the kitchen is to recreate restaurant favorites at home. This is my copycat Sweet Green Guacamole Greens salad and I'm pretty sure I'll be making this on a weekly basis from now on. Sweet Green lovers you know the addiction is REAL.

This salad is significantly cheaper to make at home and I think my Jalapeno Cilantro Lime dressing might give Sweet Green a run for their money!


Guacamole Greens salad with a jalapeno lime cilantro dressing

Makes enough dressing for about 6 servings

Dressing ingredients

  • 1 bunch cilantro (stems are fine! cut off the long pieces at the end)
  • 1/2 cup olive oil
  • juice of 3 limes
  • 1 large clove garlic
  • 1 teaspoon dijon mustard
  • 1 tablespoon honey
  • 1 tsp cumin
  • 1 jalapeno, seeds removed (use less if you don't like spice!)
  • 1/4 tsp salt
  • black pepper to taste

Salad Ingredients

  • Mixed greens
  • thinly sliced red onion
  • baked or chicken breast, diced
  • cherry tomatoes, halved
  • sliced cucumber
  • avocado 
  • corn tortilla chips


  1. Combine dressing ingredients in a food processor and blend until smooth. Set aside.
  2. Combine salad ingredients in desired amounts. 
  3. Toss salad with dressing and enjoy!
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Sheet Pan Lemon Thyme Turmeric Chicken and Veggies


Sheet Pan Lemon Thyme Turmeric Chicken and Veggies

Serves 4


For the chicken:

  • 1.5 lbs boneless skinless chicken thighs
  • zest from 1/2 a lemon
  • 1 tablespoon lemon juice 
  • 1.5 teaspoons turmeric powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • salt & pepper
  • oil of choice

For the veggies:

  • 12 ounce bag of broccoli florets (or one medium broccoli crown cut into florets)
  • 12 ounce bag of tri-color baby potatoes (or about 1 large chopped sweet potato)
  • 1-2 bell peppers, chopped
  • 1 small white onion, sliced
  • salt & pepper
  • 1/4 teaspoon garlic powder
  • oil of choice
  • 5-6 sprigs of fresh thyme


  1. Preheat oven to 450 degrees
  2. In a large bowl, coat the chicken with 1 tsp oil, turmeric, smoked paprika, garlic powder, lemon juice and lemon zest. Season liberally with salt and pepper and arrange on a parchment lined baking sheet.
  3. Toss potatoes with 2 tsp of oil, salt, pepper and garlic powder. Arrange in a single layer on the baking sheet apart from the chicken.
  4. Once the oven has pre-heated, cook chicken and potatoes for 10 minutes. Meanwhile, toss the remaining veggies and thyme with 2 tsp oil (enough to lightly coat), salt and pepper.
  5.  After 10 minutes, arrange the remaining veggies on the baking sheet around the chicken and potatoes. Cook for an additional 12-15 minutes (until veggies are tender and chicken thighs are cooked through).
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