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Vegan Zucchini Ravioli

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There’s just something about a sandwich that get

There’s just something about a sandwich that gets me everytime👌🏼 I share them so much because 1) I love them 2) they are fun to photograph and 3) I know bread is a fear food for a lot of you and it’s time to normalize that $hit!

For some reason bread seems to be the one food that every single diet demonizes (keto, GF, paleo, whole 30, etc) and it’s such a shame because it can 100% be part of a nutritious meal and it’s freakin delicious! It provides carbs to fuel us, fiber to keep us regular 💩, and protein (yes there is protein in bread). All of those things together help keep us satiated so don’t fear the bread!

This sandwich is what I would call the classic vegetarian (aka, the only vegetarian sandwich on every deli menu 😂) Heres the dEATS:

2 slices sourdough bread with mayo, mustard, avocado, heirloom tomato, cucumber, pickled red onion, @the_tofurky_company smoked slices, and a boatload of shredded iceberg, salt and pepper.

Two years of marriage on the books, and it just ke

Two years of marriage on the books, and it just keeps getting better. This man keeps me sane(ish), makes me laugh harder than anyone, is the kindest soul around, and I gotta say he’s pretty cute.

So today I thought I would share some “non-posed” wedding pics so you can see a bit more of our personality and maybe begin to understand why Cody is constantly embarrassed by me.

If you want just the tip of the embarrassment iceberg, let me tell ya about one of our very first dates 10 years ago.

Picture this, Cody and I are sitting at Jamba Juice, I’m telling him all about how I would prefer he proposes to me. Keep in mind this is only our second or third “date”, so apparently he doesn’t pick up on red flags (In case you were wondering, it was with a puppy and a will you marry me collar). So, Cody tries to change the subject with a joke and I laugh so hard my razzmatazz smoothie comes flying out of my nose and onto HIS FACE. So ya, it was love at first sight or I’m not sure we would have made it passed that first week of dating.

Just because I have a panic disorder doesn’t mea

Just because I have a panic disorder doesn’t mean I’m not happy. It means I have some days that really suck, but most days I’m like this ^^^ #livinmybestlife

Yesterday I had a panic attack, only my 4th one of 2020 which I would say is pretty dang good considering the way the world is going. It crushed the first half of my day, but then I worked through it and the rest of the weekend was great! Today Cody and I got early to go for a sunrise skate at the beach with paisley, we took a fairy to go get brunch 🥂, then explored balboa for a bit before coming home for some snuggles (sorry for outing you Cody 😬)

I share this for two reasons. First, I never want anyone to worry about me when I talk about my anxiety/panic attacks, I’ve got it under control 💪🏼 Second, I want you to know, that if you don’t have it under control you can get there! I believe in you (even if you think I’m cheesy 🧀 ).

P.S. On a COMPLETELY separate note I need you to settle a marital spat: roller blades, basic or hipster?

My body positivity has been a bit rocky over the l

My body positivity has been a bit rocky over the last few weeks. I’ve also been very busy and a bit anxious. Those things tend go hand in hand for me. When I’m feeling stressed and like life is spiraling out control (a bit dramatic but you get it) I, like most of us, look for things that I can control. Sometimes, that’s the shape of my body or my diet. I know this about myself, but that doesn’t mean it doesn’t happen. It does mean I don’t give in to that desire for control when it arises.

It means I need to acknowledge the negative thoughts and just focus on accepting my body right now, and NOT participating in any damaging behaviors that will undo all the hard work it took me to find body positivity.

Here’s the thing. I’ve manipulated my body into being very small. I’ve manipulated it into being very muscular. I’ve let it simply be. And forcing it through those changes has taught me something VERY valuable. Body positivity has nothing to do with your body. It has everything to do with your mindset.

So let me say it again. If you want to love your body, changing your body isn’t the answer. CHANGING YOUR MINDSET IS! So be kind to yourself. Your body doesn’t change that much day to day so recognize that your perception of yourself is a product of your thoughts and not your body and then work on those thoughts! It’s tougher than it sounds but oh so worth it 💕

If you know me you know I love all things Italian

If you know me you know I love all things Italian food. I make pizza, pasta, or risotto 4 to 5 times a week so I am always looking for creative ways to incorporate Italian flavors into new dishes.These vegan and gluten free zucchini “ravioli” do just that! They take the familiar flavors you know and love and turn them into something new and exciting. I’m not going to tell you they just like traditional ravioli because they don’t, they are something completely new and delicious in their own right!

The filling combines a homemade vegan ricotta with artichoke hearts, spinach and mushrooms and to be honest is pretty delicious all on its own. I like to spread it on a crostini for a snack or an appetizer!

If you are interested in how to make these swipe to see some assembly pics. Link is in my bio!

Labor Day is looking a bit different this year but

Labor Day is looking a bit different this year but that doesn’t mean we can’t celebrate by using the last of our summer berries for a delicious summer dessert! These berry crumb bars are vegan, gluten free, and very easy to make! Although I’m not vegan or GF, lots of folks in my family are so it’s nice to have these recipes on hand for when you are baking for others!

This recipe is very forgiving so I have included a variety of substitutions so you can make them with whatever you have on hand.

Now I am just dreaming of the day we can have a BBQ so I can bring these to feed all of my friends. I am low key a grandma at heart, I just want everyone to be fed and happy.

Recipe is linked in my bio!

I officially switch to a part time schedule at wor

I officially switch to a part time schedule at work this week 🙌🏻 That means from now on I have Thursdays and Fridays off to work on IG/blog content! I’ve been waiting for ages to make this change and there is so much I am looking forward to! Here’s what I am most excited for:

1.Finally being able to create a routine and create some consistency with my content!
2.Getting to work from home with Paisley and Cody (I’m sure they won’t be distracting at all😅)
3.Working just steps away from my kitchen which is fully stocked with @KINDsnacks bars and coffee.

If you couldn’t guess by looking at me I love pumpkin spice 🤷🏼‍♀️(some things are trendy for a reason okay!) and these seasonal @KINDsnacks Caramel Almond Pumpkin Spice Bars are no exception. Plus, I figured out if you dip them in your coffee your coffee gets “the essence of pumpkin spice” 🍂 which is perfect as we start to transition to fall! #KINDcollective #BeKINDtoYourself
.
.
.
#snacks #snackfood #healthysnack #healthysnackideas #healthysnacksonthego #fallfood #fallvibes #easysnacks #pumpkinspice #pumpkinspiceeverything #intuitiveeating #foodfreedom #workfromhome #workfromhomelife

One of the biggest complaints I hear from people t

One of the biggest complaints I hear from people trying to learn to cook more plant based meals is that it takes too damn long! And listen, I hear ya, sometimes after a long day you don’t wanna spend more time on your feet chopping vegetables 🤷🏼‍♀️ This weekend was exhausting so last night we threw together this 5 ingredient “stew” in 15 min and called it a day! This is the perfect easy weeknight meal!

Here’s how you make it:

1. Heat a large sauce pan or Dutch over medium heat (a large pan gives you more surface area touching the heat for faster cooking).
2. Add 1 tbsp olive oil, once the oil is hot add in one can of drained and rinsed chickpeas. Let cook for 2 minutes, add in 2-3 cloves roughly chopped garlic and 1.5 tsp paprika and let cook another 2 minutes or until the garlic is golden. Add 1 and 3/4 cup marinara sauce and 1/2 cup water, let simmer for 8-10 min. Finish it off by adding a handful of kale (cut into thin strips) and letting cook another 2 min or until the kale fully wilts into the stew! Season well with salt and pepper!

I served it here with a portobello roasted for 15 min at 375 and a couple of crunchy baguette pieces made by brushing olive oil onto the cut side of the baguette and toasting in the 375 degree oven for about 5 minutes! The crunchy bread adds some great texture to the stew! I just spoon it on top of the bread and eat it like toast!

I used to avoid salads like the plague. First, bec

I used to avoid salads like the plague. First, because when I was in recovery for my ED I demonized salads, I thought of them as “diet foods” and I did not want to eat anything that set me back in my recovery.

Then once I was able to trust myself and the motivations behind my food choices I didn’t eat salads simply because they didn’t taste good.

You know why I didn’t think they tasted good? Because I was still eating the “diet” versions of salads that health magazines had engrained in my head. You know the one thats basically just lettuce with more vegetables and a low fat dressing? Ya, those salads really do suck. But I promise you there are delicious, nutritious salads out there (like this one).

Of coarse delicious toppings and fun textures make a huge difference when it comes to making a salad taste good, but for me the biggest game changer was learning to make my own dressing! So if you are a salad hater I really encourage you to start experimenting with some homemade dressings, if you still don’t like salads don’t sweat it, they aren’t a miracle food and there is plenty of other ways to eat your veggies.

Here’s the dEATS:

⁃Start by making the dressing. Simply mix 2 Tbsp hummus, 1 Tbsp olive oil, 1 Tbsp water, 2 tsp lemon juice, 1 tsp dijon mustard salt and pepper.
⁃Massage half the dressing into 3-4 cups of lettuce (I used baby gem), then mix the other half of the dressing with 1 cup drained and rinsed chickpeas and 1 tbsp capers.
⁃Assemble the salad by topping the lettuce with the chickpeas, cubed avocado, sliced cucumber, cherry tomatoes, kalamata olives, lemon pepper, and nutritional yeast.
⁃
This salad would also be lovely (and even more satiating) with a bit fo quinoa or sweet potato added in if you have a bit more time to prep!

Simple 5 ingredient tropical creamsicle recipe! #a

Simple 5 ingredient tropical creamsicle recipe! #ad It is HOT in California right now and I don’t have air conditioning so I have been living off of these refreshing popsicles to cool myself off from the inside out!

If you don’t have a popsicle mold head over to my stories for 3 ideas on how to make popsicles without a mold and a full tutorial on how to make these tropical creamsicles.

Here’s the dEATS:

⁃1 cup @FloridasNatural Orange Juice
⁃1 cup frozen mango
⁃3/4 cup coconut solids (the creamy white part at the top of the can of coconut milk)
⁃2 tbsp honey
⁃1/2 tsp vanilla extract

Just blend all the ingredients until smooth, pour into a popsicle mold and freeze overnight!

Even though I am usually a high pulp kinda gal I used the @FloridasNatural No pulp orange juice for this to keep the fresh taste and the smooth texture, but feel free to try it out with the full pulp variety as well! #floridasnatural #floridasnaturalpartner
.
.
.

#simplerecipes #easyrecipes #easydesserts #summerdessert #dessertfirst #healthysnack #foodfreedom #intuitiveeating #nofoodrules #nondietdietitian #popsicle #icepops #vegantreats #feedfeed #dairyfreedessert #popsicles #healthydesserts #snacktime #summerrecipe #eatpretty #creamsicle #mango

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There’s just something about a sandwich that get

There’s just something about a sandwich that gets me everytime👌🏼 I share them so much because 1) I love them 2) they are fun to photograph and 3) I know bread is a fear food for a lot of you and it’s time to normalize that $hit!

For some reason bread seems to be the one food that every single diet demonizes (keto, GF, paleo, whole 30, etc) and it’s such a shame because it can 100% be part of a nutritious meal and it’s freakin delicious! It provides carbs to fuel us, fiber to keep us regular 💩, and protein (yes there is protein in bread). All of those things together help keep us satiated so don’t fear the bread!

This sandwich is what I would call the classic vegetarian (aka, the only vegetarian sandwich on every deli menu 😂) Heres the dEATS:

2 slices sourdough bread with mayo, mustard, avocado, heirloom tomato, cucumber, pickled red onion, @the_tofurky_company smoked slices, and a boatload of shredded iceberg, salt and pepper.

Two years of marriage on the books, and it just ke

Two years of marriage on the books, and it just keeps getting better. This man keeps me sane(ish), makes me laugh harder than anyone, is the kindest soul around, and I gotta say he’s pretty cute.

So today I thought I would share some “non-posed” wedding pics so you can see a bit more of our personality and maybe begin to understand why Cody is constantly embarrassed by me.

If you want just the tip of the embarrassment iceberg, let me tell ya about one of our very first dates 10 years ago.

Picture this, Cody and I are sitting at Jamba Juice, I’m telling him all about how I would prefer he proposes to me. Keep in mind this is only our second or third “date”, so apparently he doesn’t pick up on red flags (In case you were wondering, it was with a puppy and a will you marry me collar). So, Cody tries to change the subject with a joke and I laugh so hard my razzmatazz smoothie comes flying out of my nose and onto HIS FACE. So ya, it was love at first sight or I’m not sure we would have made it passed that first week of dating.

Just because I have a panic disorder doesn’t mea

Just because I have a panic disorder doesn’t mean I’m not happy. It means I have some days that really suck, but most days I’m like this ^^^ #livinmybestlife

Yesterday I had a panic attack, only my 4th one of 2020 which I would say is pretty dang good considering the way the world is going. It crushed the first half of my day, but then I worked through it and the rest of the weekend was great! Today Cody and I got early to go for a sunrise skate at the beach with paisley, we took a fairy to go get brunch 🥂, then explored balboa for a bit before coming home for some snuggles (sorry for outing you Cody 😬)

I share this for two reasons. First, I never want anyone to worry about me when I talk about my anxiety/panic attacks, I’ve got it under control 💪🏼 Second, I want you to know, that if you don’t have it under control you can get there! I believe in you (even if you think I’m cheesy 🧀 ).

P.S. On a COMPLETELY separate note I need you to settle a marital spat: roller blades, basic or hipster?

My body positivity has been a bit rocky over the l

My body positivity has been a bit rocky over the last few weeks. I’ve also been very busy and a bit anxious. Those things tend go hand in hand for me. When I’m feeling stressed and like life is spiraling out control (a bit dramatic but you get it) I, like most of us, look for things that I can control. Sometimes, that’s the shape of my body or my diet. I know this about myself, but that doesn’t mean it doesn’t happen. It does mean I don’t give in to that desire for control when it arises.

It means I need to acknowledge the negative thoughts and just focus on accepting my body right now, and NOT participating in any damaging behaviors that will undo all the hard work it took me to find body positivity.

Here’s the thing. I’ve manipulated my body into being very small. I’ve manipulated it into being very muscular. I’ve let it simply be. And forcing it through those changes has taught me something VERY valuable. Body positivity has nothing to do with your body. It has everything to do with your mindset.

So let me say it again. If you want to love your body, changing your body isn’t the answer. CHANGING YOUR MINDSET IS! So be kind to yourself. Your body doesn’t change that much day to day so recognize that your perception of yourself is a product of your thoughts and not your body and then work on those thoughts! It’s tougher than it sounds but oh so worth it 💕

If you know me you know I love all things Italian

If you know me you know I love all things Italian food. I make pizza, pasta, or risotto 4 to 5 times a week so I am always looking for creative ways to incorporate Italian flavors into new dishes.These vegan and gluten free zucchini “ravioli” do just that! They take the familiar flavors you know and love and turn them into something new and exciting. I’m not going to tell you they just like traditional ravioli because they don’t, they are something completely new and delicious in their own right!

The filling combines a homemade vegan ricotta with artichoke hearts, spinach and mushrooms and to be honest is pretty delicious all on its own. I like to spread it on a crostini for a snack or an appetizer!

If you are interested in how to make these swipe to see some assembly pics. Link is in my bio!

Labor Day is looking a bit different this year but

Labor Day is looking a bit different this year but that doesn’t mean we can’t celebrate by using the last of our summer berries for a delicious summer dessert! These berry crumb bars are vegan, gluten free, and very easy to make! Although I’m not vegan or GF, lots of folks in my family are so it’s nice to have these recipes on hand for when you are baking for others!

This recipe is very forgiving so I have included a variety of substitutions so you can make them with whatever you have on hand.

Now I am just dreaming of the day we can have a BBQ so I can bring these to feed all of my friends. I am low key a grandma at heart, I just want everyone to be fed and happy.

Recipe is linked in my bio!

I officially switch to a part time schedule at wor

I officially switch to a part time schedule at work this week 🙌🏻 That means from now on I have Thursdays and Fridays off to work on IG/blog content! I’ve been waiting for ages to make this change and there is so much I am looking forward to! Here’s what I am most excited for:

1.Finally being able to create a routine and create some consistency with my content!
2.Getting to work from home with Paisley and Cody (I’m sure they won’t be distracting at all😅)
3.Working just steps away from my kitchen which is fully stocked with @KINDsnacks bars and coffee.

If you couldn’t guess by looking at me I love pumpkin spice 🤷🏼‍♀️(some things are trendy for a reason okay!) and these seasonal @KINDsnacks Caramel Almond Pumpkin Spice Bars are no exception. Plus, I figured out if you dip them in your coffee your coffee gets “the essence of pumpkin spice” 🍂 which is perfect as we start to transition to fall! #KINDcollective #BeKINDtoYourself
.
.
.
#snacks #snackfood #healthysnack #healthysnackideas #healthysnacksonthego #fallfood #fallvibes #easysnacks #pumpkinspice #pumpkinspiceeverything #intuitiveeating #foodfreedom #workfromhome #workfromhomelife

One of the biggest complaints I hear from people t

One of the biggest complaints I hear from people trying to learn to cook more plant based meals is that it takes too damn long! And listen, I hear ya, sometimes after a long day you don’t wanna spend more time on your feet chopping vegetables 🤷🏼‍♀️ This weekend was exhausting so last night we threw together this 5 ingredient “stew” in 15 min and called it a day! This is the perfect easy weeknight meal!

Here’s how you make it:

1. Heat a large sauce pan or Dutch over medium heat (a large pan gives you more surface area touching the heat for faster cooking).
2. Add 1 tbsp olive oil, once the oil is hot add in one can of drained and rinsed chickpeas. Let cook for 2 minutes, add in 2-3 cloves roughly chopped garlic and 1.5 tsp paprika and let cook another 2 minutes or until the garlic is golden. Add 1 and 3/4 cup marinara sauce and 1/2 cup water, let simmer for 8-10 min. Finish it off by adding a handful of kale (cut into thin strips) and letting cook another 2 min or until the kale fully wilts into the stew! Season well with salt and pepper!

I served it here with a portobello roasted for 15 min at 375 and a couple of crunchy baguette pieces made by brushing olive oil onto the cut side of the baguette and toasting in the 375 degree oven for about 5 minutes! The crunchy bread adds some great texture to the stew! I just spoon it on top of the bread and eat it like toast!

I used to avoid salads like the plague. First, bec

I used to avoid salads like the plague. First, because when I was in recovery for my ED I demonized salads, I thought of them as “diet foods” and I did not want to eat anything that set me back in my recovery.

Then once I was able to trust myself and the motivations behind my food choices I didn’t eat salads simply because they didn’t taste good.

You know why I didn’t think they tasted good? Because I was still eating the “diet” versions of salads that health magazines had engrained in my head. You know the one thats basically just lettuce with more vegetables and a low fat dressing? Ya, those salads really do suck. But I promise you there are delicious, nutritious salads out there (like this one).

Of coarse delicious toppings and fun textures make a huge difference when it comes to making a salad taste good, but for me the biggest game changer was learning to make my own dressing! So if you are a salad hater I really encourage you to start experimenting with some homemade dressings, if you still don’t like salads don’t sweat it, they aren’t a miracle food and there is plenty of other ways to eat your veggies.

Here’s the dEATS:

⁃Start by making the dressing. Simply mix 2 Tbsp hummus, 1 Tbsp olive oil, 1 Tbsp water, 2 tsp lemon juice, 1 tsp dijon mustard salt and pepper.
⁃Massage half the dressing into 3-4 cups of lettuce (I used baby gem), then mix the other half of the dressing with 1 cup drained and rinsed chickpeas and 1 tbsp capers.
⁃Assemble the salad by topping the lettuce with the chickpeas, cubed avocado, sliced cucumber, cherry tomatoes, kalamata olives, lemon pepper, and nutritional yeast.
⁃
This salad would also be lovely (and even more satiating) with a bit fo quinoa or sweet potato added in if you have a bit more time to prep!

Simple 5 ingredient tropical creamsicle recipe! #a

Simple 5 ingredient tropical creamsicle recipe! #ad It is HOT in California right now and I don’t have air conditioning so I have been living off of these refreshing popsicles to cool myself off from the inside out!

If you don’t have a popsicle mold head over to my stories for 3 ideas on how to make popsicles without a mold and a full tutorial on how to make these tropical creamsicles.

Here’s the dEATS:

⁃1 cup @FloridasNatural Orange Juice
⁃1 cup frozen mango
⁃3/4 cup coconut solids (the creamy white part at the top of the can of coconut milk)
⁃2 tbsp honey
⁃1/2 tsp vanilla extract

Just blend all the ingredients until smooth, pour into a popsicle mold and freeze overnight!

Even though I am usually a high pulp kinda gal I used the @FloridasNatural No pulp orange juice for this to keep the fresh taste and the smooth texture, but feel free to try it out with the full pulp variety as well! #floridasnatural #floridasnaturalpartner
.
.
.

#simplerecipes #easyrecipes #easydesserts #summerdessert #dessertfirst #healthysnack #foodfreedom #intuitiveeating #nofoodrules #nondietdietitian #popsicle #icepops #vegantreats #feedfeed #dairyfreedessert #popsicles #healthydesserts #snacktime #summerrecipe #eatpretty #creamsicle #mango

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