FOOD FOR THOUGHT

To my core, I’m a foodie. I love discovering new foods and recipes that are both nourishing and, of course, delish. I’m a firm believer in how you’re feeling off of your plate translates to what goes on your plate, so it’s also important that you stay informed on how your body and mind are feeling in congruency.

Focusing on whole and organic foods is always my number one tip when it comes to eating mindfully. Keep it simple! Recognizing that not one diet works for everyone is one of then pillars of the work that I do. Play around with different foods and styles of eating to uncover what makes you feel your best.

FAV EASY AND HEALTHY RECIPES

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BANANA OAT PANCAKES

Blend:

  • 1/2 banana

  • 1 egg

  • 1/2 cup rolled oats

  • 1/4 cup plant-based milk (I love macadamia, almond or oat)

  • 1 tbsp real maple syrup (more if you like them sweeter!)

  • 1/4 teaspoon salt

  • 1/4 teaspoon cinnamon

  • (Optional) sprinkle of nutmeg

Set your stove on medium heat and coat your pan lightly with coconut oil or avocado oil (both have higher smoke points - great to use when cooking).

Heat each pancake for about 2 minutes on each side, or until you see small bubbles forming. Flip over and cook another 1-2 mins. Top with whatever you’d like!

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PISTACHIO CACAO MINT SMOOTHIE

Blend:

  • Couple handfuls of spinach (as much as you can fit)

  • 1/2 banana

  • 1/4 avocado

  • fresh coconut meat (however much you’d like)

  • small handful raw pistachios

  • 1 tbsp fresh mint

  • 1 tbsp cacao nibs

  • 1 tbsp hemp seeds

  • 1.5 cups plant milk of your choice (sub coconut water)

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GREEN GODDESS SMOOTHIE

Blend:

  • Couple handfuls of spinach+greens of choice (as much as you can fit)

  • 1/3 cucumber

  • 1/3 cup mango (or whatever other fruit you’d like)

  • 1/4 banana

  • fresh ginger to taste

  • 2 cups coconut water (or more for thinner consistency + extra hydration)!

  • optional: 1 tsp chia or flax seeds

SIMPLE KALE SALAD

Main Ingredients:

  • bunch of organic green kale

  • 1/3 cup chickpeas, drained and rinsed

  • 1/3 cup chopped organic english cucumber

  • 1/2 avocado

  • 1/4 cup pickled radishes

  • handful of Mary’s Gone crackers, chopped or crumbled

  • 1 tbsp nutritional yeast

Dressing:

  • 1 tsp extra virgin olive oil

  • squeeze of lemon

  • salt + pepper to taste

  • optional: red pepper flakes

Massage kale with half of the ripe avocado + dressing. Add in the remainder of your ingredients and top with Mary’s Gone crackers or whatever added crunch tastes good to you!

VEGAN KALE PESTO

Blend:

  • 2 cups fresh organic basil

  • 1/2 cup kale

  • 1/3 cup extra virgin olive oil

  • juice from 1 lemon

  • 1/4 cup nutritional yeast

  • 1/4 cup hemp seeds

  • 1/4 cup pine nuts

  • salt and pepper to taste

  • optional: red pepper flakes

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KNOCKOFF EREWHON PEARL BARLEY SALAD

Main Ingredients:

  • 3 cups arugula

  • 2 cups chopped kale or spinach

  • 1/2 cup cooked pearl barley (I like to cook mine with organic chicken or veggie stock for extra flavor)

  • 4 green onions, chopped

  • 1/2 avocado, cubed

  • 1/2 Persian cucumber, diced

  • 1/4 jalapeño, finely chopped (more if you like it spicier, omit if you don’t like spice)

Dressing:

  • 1/2 cup olive oil

  • juice from one lemon

  • salt + pepper to taste

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HOMEMADE ALMOND MILK

Main Ingredients:

  • 1 cup raw almonds

  • 3 cups filtered water

Optional add-ins:

  • dash of cinnamon

  • dash of sea salt

  • 1 date

  • 1 tsp maple syrup

Soak almonds in filtered water at room temp for 12-24 hours. Cover with cloth. (Tip: the longer the almonds soak, the creamier the consistency of the milk). Blend ingredients until smooth and strain using nut milk bag or traditional fine mesh strainer. Store in fridge for up to 5 days.

I love storing homemade plant milk and juices in these reusable glass bottles, linked here.



PEANUT BUTTER CACAO ENERGY BITES

In large bowl, mix:

  • 1 cup gluten free oats

  • 3 tbsp hemp seeds

  • 3 tbsp flax or chia seeds

  • 1/4 cup cacao powder or any clean protein powder (I love the Sakara metabolism super powder)

  • 1 cup peanut butter

  • 1/3 cup honey or maple syrup

  • 1/4 cup cacao nibs

  • sprinkle of cinnamon to taste

  • dash of sea salt

Place mixture in fridge for 20 minutes until firm. Roll into small balls and store in fridge for up to one week!



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HOMEMADE GRANOLA

In medium sized bowl, roughly chop and mix:

  • 1/2 cup organic rolled oats

  • 1/3 cup raw almonds

  • 1/3 cup raw pecans

  • 1/3 cup raw walnuts

  • 1/3 cup unsweetened coconut flakes

  • 1/4 cup hemp seeds

  • 1/4 cup flax seeds

  • 1/4 cup sunflower seeds

  • optional: goji berries, chia seeds, pumpkin seeds

  • sprinkle of cinnamon to taste

  • optional: sprinkle of pumpkin spice seasoning

  • dash of sea salt

In separate small bowl, mix:

  • 1/3 cup melted coconut oil

  • 2 tbsp real maple syrup (sub agave or honey)

  • 1 tsp vanilla extract

  • 1/2 tsp almond extract (optional)

Preheat your oven to 325°F. While oven is heating, give dry ingredients a rough chop. Add into bowl and transfer in wet ingredients, giving everything a good mix until evenly coated. Place mix on parchment paper on sheet pan, keeping everything packed tightly - this makes your granola chunkier (and more delicious, IMO)! Bake for 15-18 minutes or until slightly golden brown. Let granola cool and store in sealed jar to maintain freshness.

AVOCADO MATCHA “YOGURT” (Vegan)

  • 1/2 large ripe avocado

  • 1/4 ripe banana (brown and spotty is ideal!)

  • 1/4 cup almond milk (or nut milk of choice)

  • 1 tsp unrefined coconut oil

  • 1 tsp agave syrup (sub honey or maple syrup)

  • 1 tsp matcha powder

  • 1/2 tsp almond or vanilla extract

  • 1/4 tsp chlorophyll drops

  • cinnamon to taste

  • dash of Himalayan pink salt

Use a high speed blender and blend until smooth. Add your desired toppings and enjoy!