For the weeks you don’t meal prep – exactly how I came across creating this dish – this one will be ready in about 20 minutes and makes plenty for the remainder of the week. Dairy free, can be made gluten free, one of my favorite foods, and 2 green vegetables. All in one. It can’t get much better for a quick and easy meal!

Let me clarify something before we get started. Daiya Foods is a company that is proudly dairy free and offers *overall* pretty wholesome ingredients in their products, however, it is considered a processed food.


Filtered Water, Tapioca Starch, Non-GMO Expeller Pressed: Canola and/or Safflower Oil, Coconut Oil, Sea Salt, Vegan Natural Flavours, Pea Protein Isolate, Tricalcium Phosphate, Cane Sugar, Lactic Acid (Vegan), Xanthan Gum, Yeast Extract, Titanium Dioxide (A Naturally Occurring Mineral), Annatto (Colour), Onion

(Daiya Foods). 

Sure, this food product is processed, meaning it isn’t entirely “clean” but I am clarifying, again, that this meal is intended to be a weeknight meal when you’re short on time – and you could be consuming things far worse than this cheeze sauce. 😀 if you have any questions regarding the ingredients, you can always send me a direct message or shoot me an email!

ANYWAY, let’s get started!


  • 1 box pasta of choice – whole wheat, Banza, other gluten-free variations if desired
  • 1 pkg Daiya foods cheese sauce
  • 1 c. broccoli
  • 1 c. snap peas
  • 1 tsp garlic


  1. boil water and add noodles once boiling.
  2. take two microwave-bowls and in the first, add broccoli, and in second bowl, add snap peas. Put about a tablespoon of water in each bowl. Microwave each of them (covered) to steam for about 3 minutes each.
  3. Drain pasta in a colander when al-dente.
  4. Add garlic to hot pan with a dash of olive oil and saute for about 5 minutes.
  5. Turn the burner off.
  6. Return pasta back to pot on burner that you have turned off (it’s still warm).
  7. Add pkg of Daiya foods cheeze of choice along with steamed vegetables.
  8. Add about a teaspoon of each of the following (or more if you prefer): garlic powder, black pepper, dried Italian herbs, Mrs. Dash, and nutritional yeast.
  9. Thoroughly combine and serve!
  10. enjoy!

This makes multiple servings so if you neglected to meal prep (as I did when I created this recipe), you’ll have more to go around for the rest of the week. 😀

Happy eating!



When an American is asked to name a college food, what comes to mind? Ramen. In a cup. In a package with the block of noodles and a flavor package. Nutrient-dense? Wholesome? Identifiable ingredients? Nope. Comforting? Warm? Satisfying? You bet.

I have taken this brick of noodles and made it a little bit more bearable but all the more satisfying. Today, brick of of noodles + a time crunch = something I hope you will love as much as I do. 🙂 It won’t take you very long either!

*recipe is vegan/vegetarian*


  • green vegetables of choice (I used broccoli and snap peas)
  • 1 c. vegetable broth
  • 1 tbsp soy sauce/tamari
  • 1/2 c. water
  • 1 tsp minced garlic (or so)
  • 1 block ramen noodles from pkg, or 1 pkg of fresh ramen noodles
  • 1 tsp black sesame seeds for garnish & extra flavor


  1. Saute vegetables of choice in olive oil al dente. Add garlic and kill the heat.
  2. Remove vegetables from pot and add broth and water to the pot. Bring to a boil.
  3. Add noodles and cook according to pkg (about 3 minutes).
  4. Add the soy sauce/tamari to the bottom of serving bowl.
  5. Grab noodles from broth with a spaghetti spoon. Pour broth into serving bowl over soy sauce/tamari
  6. Place noodles in bowl in the broth mixture
  7. Place vegetables on top of noodles and arrange as desired.
  8. Top with sesame seeds and serve with chopsticks or a fork 😀

Take that, college! And as always, happy eating!



Best thing you’ve ever eaten… ready, go!

I’ve told my friends and family how much I love pizza, but I am not willing to indulge in it unless it’s good pizza – it just is not worth it to me. This is another way I go about still enjoying food, but not over-indulging and later regretting my decision.

So here it is. This easy, quick, and simple dish is inspired by one of my favorite pizzas, the Blue Crush found at Blackbird Pizza in Fargo, ND.

Blackbird’s Blue Crush pizza – (Trip Advisor) 

…only my version has fewer carbs (I’m not counting, but if you are… 😉 ), and simplifies the process – you don’t have to make any pizza dough! This can be easily customized to your dietary needs, and it is vegetarian!


  • 1 flour tortilla (or grain-free of choice)
  • 1 tsp minced garlic
  • about 1/4 c. parmesan cheese (give/take based on your preference)
  • 2 tbsp whole, raw walnuts
  • dried Italian herbs OR fresh rosemary
  • about 8 grapes, halved
  • olive oil


  • preheat oven to 375.
  • place tortilla on baking sheet lined with aluminum foil ( easy cleanup, duh )
  • drizzle olive oil on tortilla and add garlic
  • spread garlic and olive oil mixture across tortilla
  • Add herbs & black pepper
  • Place walnuts and grapes on tortilla.
  • Top with parmesan.
  • Bake for 10 minutes
  • Switch oven to broiler and broil for about 2 minutes, or until cheese is bubbling 🙂
  • Remove from oven & top with a drizzle of olive oil
  • Slice with a pizza cutter
  • ENJOY!


*make sure to watch the pizza while under the broiler. If you leave it in even a minute too long, you might experience an undesired charred tortilla crust.

*for gluten-free option, use an almond flour tortilla!

* image credit:

Again, think about the best thing you’ve ever eaten. Eat that food much more often. 🙂



Another autumn season, another fall harvest with an abundance of zucchini, tomatoes, and cucumbers form the garden. Last year, I utilized the large zucchini I had from harvest and shared Zoodle Shrimp Scampi which is still one of my favorites! Go check it out –> 😀

This fall, I came up with something a little different with the neutral vegetable. Here’s how you make zucchini chips!


  • 1 LARGE zucchini
  • 2 eggs
  • approximately 1/2 c. panko bread crumbs
  • low/no-sodium seasonings of choice (garlic powder, pepper, chili powder, paprika, italian seasonings)


  1. cut zucchini in rounds and slice rounds in half if zucchini is very large
  2. Make a dredging station. What’s a dredging station?
  • take two flat dishes or bowls.
  • in the first, beat both eggs.
  • in the second, add the breadcrumbs and seasonings of choice (I used italian herbs, and black pepper). Lightly stir together with a fork.

3. with your left hand, take a zucchini slice and thoroughly coat in egg wash station

4. Place egg-coated zucchini slice in breadcrumbs mixture (with your left hand)!!!!
5. With your right hand, coat the zucchini in breadcrumb mixture!

6. Place on baking sheet as you would with cookies 😉

7. Repeat until all the vegetable slices have been covered and placed on sheet.

8. Bake at 450 for 25-30 minutes, flipping about halfway through. You’ll know they’re done when they start to turn brown.

9. Toss in a sprinkle of salt, parmesan cheese, or nutritional yeast!

10. Serve with marinara sauce, on a sandwich, or as a side!




Happy Taco Tuesday, fellow foodies!

I find that I am being asked for my most simple, most random recipes more than ever. Honestly, those are my favorite recipes to make and recreate. The best things come when you’re least expecting them, right?

And WHO DOESN’T LOVE TACOS. This recipe makes them enjoyable for everyone.


  • 1 bell pepper
  • 1/4-1/2 c. cooked quinoa
  • handful of crushed Lundberg Farms rice chips (sea salt flavor) – they’re usually 2/$4.00 at Natural Grocers, friends!
  • 1/4 c. of each black beans / corn (frozen is fine for convienence)
  • sprinkle of cheddar/co-jack cheese


  1. cut bell pepper into strips
  2. heat about 1 tsp ghee or olive oil in a skillet on medium
  3. sautée with about 2 tsp cumin and pinch of salt until cooked
  4. crush rice chips in bottom of bowl
  5. add scoop of quinoa, beans, corn, peppers (as many/as little as you like) and sprinkle of cheese
  6. mix together if ya want!
  7. top with avocado, cilantro, and salsa of choice!
  8. take a photo because it will look really good AND THEN savor the heck out of it.


How are you celebrating Taco Tuesday? Tag me in your pictures!

happy eats, always!



Hi friends! How many of you grew up hating your peas? I was one of those kids. However, we learn in nutrition that the more a person is exposed to a food, the more likely they are to grow to enjoy it – especially in adulthood.

Sugar snap peas are now one of my favorite vegetables – especially when they’re prepared this way. 😀 Plus, did you know that 1 cup has about 40 calories (that’s a lot of peas), and they’re loaded with vitamins, minerals and also provide you with protein & fiber?

So next time you’re craving a crunchy, satiating snack, instead of reaching for the chips, give this a go!

*Recipe is vegan, gluten free, dairy free.*


  1. 1 cup sugar snap peas, raw 😀


D I R E C T I O N S:

  1. Heat about 1 tbsp olive oil in a large, non-stick pan on medium heat.
  2. Once the pan is warm, add whole, raw peas.
  3. Add about a teaspoon of each: black pepper, garlic powder, dried ground herbs (of choice), and salt.
  4. Toss the peas in the pan making sure they’re coated in seasoning and oil alike.
  5. Add about 1 tsp red pepper flakes – or more if you like it hot!
  6. Continue to cook peas -stirring occasionally- until the skin appears wrinkled (about 7 minutes).
  7. Remove from heat and serve!


Be careful, you may want to eat the entire serving (and in this case, that is ok). 🙂

Thanks for reading and I hope you try it!




Processed with VSCO with t1 preset
more, please! 



This is a food trend that I hope never dies out. Whether decide to make it a meal or an afternoon snack, this is my procedure – I have it down to a science 😉

You’ll need:

  • 1 egg or 2 egg whites
  • 1/2 an avocado
  • 2 slices bread of choice
  • salt & pepper & Italian seasoning



  1. Place toast in toaster, but do not toast yet!
  2. Heat skillet on medium high heat with olive oil
  3. Add eggs and salt & pepper
  4. Cut avocado in half and remove pit
  5. Mash avocado in pit with a fork (save yourself another dish to wash)
  6. NOW toast your bread!
  7. Add salt & pepper, and Italian seasoning and continue to mash until well combined
  8. Flip egg(s) to continue cooking (or cover if you want it over easy)
  9. Spread avocado onto toast
  10. Cut egg/egg whites in half when done
  11. Top avocado toast with cooked egg
  12. Top with shredded parmesan cheese, red pepper flakes, and fresh cilantro if you so desire!


Try it and share!



PS, is anyone else as excited as I am about the fact there is now an avocado emoji?! 🥑