Coconut Curry Red Lentil Soup


Coconut Curry Red Lentil Soup

Serves 4-6


  • 2 bell peppers, diced

  • 1 small white onion, diced 

  • 2 large garlic cloves, minced 

  • 1 tbsp fresh minced ginger

  • 1.5 tbsp curry power

  • 1 tsp turmeric powder 

  • 1 tsp cumin

  • Salt & pepper 

  • 1 cup red lentils

  • 1 can diced tomatoes, lightly drained

  • 1 can full fat coconut milk 

  • 32 ounces vegetable broth

  • Juice of 1 lime 

  • Optional: greens for mixing in at the end (I used Swiss chard and kale)


  1. Heat a large pot over medium heat and add 1 tbsp oil. Sautéed bell pepper, onion, garlic & ginger for 3-5 minutes.

  2. Add spices and season well with salt & pepper. Stir for about 1 minute.

  3. Add lentils, tomatoes, coconut milk & vegetable broth. Bring to a boil and then simmer for about 20-25 mins.

  4. Optional for a more pureed version: puree 1-2 cups of soup using a blender or immersion blender.

  5. Mix in greens + lime juice and add more salt as needed.

  6. Add more broth if you like more liquid in your soup! I like this to be thicker which will be the outcome with the instructions above. Enjoy!

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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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Vegan Curried Chickpea Salad

This vegan curried chickpea salad is not your average salad! It’s loaded with crunchy veggies, creamy tahini, fresh cilantro and a little sweetness from red grapes. This makes for a super easy and budget friendly meal option.


vegan curried chickpea salad

serves 4-6

Salad Ingredients

  • 2 cans chickpeas, drained and rinse

  • 2 large carrots, diced

  • 1 large red bell pepper, diced

  • 1 head of fresh cilantro, finely chopped

  • 2 cups red grapes, quartered (golden raisins work great too)

Dressing Ingredients

  • 1/2 cup tahini

  • Juice of 1 large lemon

  • 1 tablespoon curry powder

  • 1 tsp cumin

  • 1 large clove garlic, minced

  • 1-2 shakes of cayenne pepper (omit if you don’t like spice)

  • 1 tbsp honey or pure maple syrup

  • Water to thin out to desired consistency (I used about 1/3 cup)

  • A generous pinch of salt & pepper to taste


  1. Mix together salad ingredients in a large bowl.

  2. Whisk together dressing ingredients and add more liquid as needed.

  3. Mix everything together well. Serve with crackers, over greens or eat alone!


  • You can easily use chicken or tuna if you prefer over chickpeas

  • If you don’t like tahini, you can use great yogurt for a non-vegan version

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Sesame Soba Noodle Salad

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Cold Sesame Soba Noodle Salad

Serves 4-5

For the salad:

  • 8 ounces soba noodles

  • 12 ounce bag of broccoli slaw or shredded cabbage

  • 1 english cucumber, diced

  • 4 green onions, thinly sliced

  • 2-3 cups frozen, shelled edamame

For the dressing:

  • ½ cup rice vinegar

  • 4 tbsp low sodium soy sauce

  • 2 tbsp toasted sesame oil

  • 2 cloves garlic, minced

  • 1 tbsp grated/minced ginger

  • 1 tbsp maple syrup

  • Juice of 1 lime


1. Cook soba noodles according to package instruction.

2. While the noodles are cooking, mix together sauce ingredients in a small bowl.

3. Once the noodles are cooked, strain them and place them in a large bowl.

4. Add sauce, shredded cabbage/broccoli, cucumber, green onion and mix well. Eat right away or let cool in the fridge!

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Blueberry Muffin Smoothie


Blueberry Muffin Smoothie

Serves 1


  • 1 serving vanilla protein powder (can also use: 1/2 cup plain full fat greek yogurt + 1 tsp vanilla extract)

  • 2 tbsp almond butter (sub sunflower seed butter for nut-free version)

  • 1-2 tbsp chia seeds

  • 1⁄2 cup frozen blueberries

  • Unsweetened nut milk or soy milk

  • Optional: handful of spinach or kale


Blend ingredients in a blender. Add more liquid to reach desired consistency. Enjoy!

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Make Ahead Veggie + Cheddar Frittata


Frittatas have become a weekly meal prep staple over here! They’re super easy to make, and you can keep it interesting by changing up the types of veggies and spices you use each week. This is also one of my favorite ways to use up odds and ends from the fridge (like all of those random herbs and greens).

Make-Ahead Veggie + Cheddar Frittata

Serves 4


  • 1-2 cups roughly chopped broccoli florets (pieces should be bite sized)

  • 1 small carton of portobello mushrooms, rinsed well and roughly chopped

  • 1/4 cup finely diced white onion

  • 1-2 handfuls of baby spinach

  • 10 eggs, whisked together in a small bowl

  • 1/2 cup shredded cheddar cheese

  • Salt, pepper, garlic powder


  1. Pre-heat oven to 400 degrees.

  2. Heat a well-oiled cast iron pan over medium heat (10-12 inch pan is best).

  3. Add broccoli, onion & mushrooms and saute until the mixture softens (about 5-6 minutes) Season well with salt, pepper and garlic powder.

  4. Add spinach and saute for another 1-2 minutes until the spinach wilts.

  5. Add the eggs and sprinkle shredded cheese on top. Let the mixture set for a few minutes until it solidifies around the edges.

  6. Transfer to the oven and bake for 10-15 minutes until the center solidifies and starts to brown.

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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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Favorite Quinoa Salad with Lemon Goat Cheese and Dill

I know what you’re thinking: “ANOTHER quinoa salad recipe?!”. Here me out. Quinoa is a nutritional powerhouse (protein, fiber, vitamins & minerals helllooo!) but it also just makes killer base for allll the toppings and fun flavors.


This quinoa salad is loaded with crunchy veggies along with fresh dill, lemon, goat cheese and sunflower seeds. The flavors in this meal are hands down some of my favorite. Make ahead on Sunday and enjoy for various meals throughout the week!

Favorite Quinoa Salad with Lemon Goat Cheese and Dill

Serves 4-6


  • 3/4 cup uncooked quinoa, cooked according to package instructions

  • 2 bell peppers, diced

  • 1 large English cucumber, diced

  • 1/4 red onion, finely diced

  • 3 handfuls of roughly chopped spinach

  • 1 cans of chickpeas, drained and rinsed

  • 1 large bunch of fresh dill, finely chopped

  • 1/2 cup roasted unsalted sunflower seeds + more for topping

  • 1/3-1/2 cup olive oil

  • Juice of 2 lemons (adjust to the amount of lemon you like! I added a little more at the end)

  • 6 ounces goat cheese, crumbled

  • Season liberally with garlic powder, salt & pepper to taste


  1. Mix ingredients together in a large bowl. Top with more sunflower seeds and enjoy!

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Healthy Coconut Lemon Energy Bites

These no-bake Coconut Lemon Energy Bites are my latest obsession. They’re the perfect way to satisfy the desire for something sweet, while also giving your body a boost of blood sugar stabilizing fats and fiber thanks to the cashews, coconut and chia seeds.


I shared a version of these in the past made with lime, but this coconut + lemon combination is the new winner in my opinion. They’re also ridiculously simple to make which is always a plus!

Step 1: Pulse cashews in the food processor.

Step 1: Pulse cashews in the food processor.

Step 2: Add coconut, dates, chia seeds and a pinch of salt.

Step 2: Add coconut, dates, chia seeds and a pinch of salt.

Step 3: Pulse until ingredients are well combined. It should looks like a crumble and won’t form a stick dough yet.

Step 3: Pulse until ingredients are well combined. It should looks like a crumble and won’t form a stick dough yet.

Step 4: Add the juice and zest of 1 large lemon. Pulse until a sticky dough is formed.

Step 4: Add the juice and zest of 1 large lemon. Pulse until a sticky dough is formed.

Step 5: With wet hands, roll into little balls. Roll each ball in additional shredded coconut.

Step 5: With wet hands, roll into little balls. Roll each ball in additional shredded coconut.

Healthy Coconut Lemon Energy Bites


  • 1.5 cups raw cashews

  • 1 cup pitted dates

  • ½ cup unsweetened shredded coconut

  • ¼ cup chia seeds

  • Pinch of salt

  • Juice and zest of 1 large lemon


  1. Pulse cashews in a few processor a few times until chopped.

  2. Add dates, coconut and chia seeds and process until well combined. This will look like a crumble and will not be sticky at this point.

  3. Add the lemon zest + juice and mi until the ingredients are well combined and come together to form a dough.

  4. With damp hands (or a scooper!) roll into small balls. Then roll each ball in extra shredded coconut.

  5. Store energy bites in an airtight container in the fridge for up to 1 week. You can also freezer for up to 3 months. 

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