Healthy, happy, hearty breakfasts on-the-go are the best breakfasts in my humble, almost-nutritionist opinion. 😉 Starting the day off with whole grains helps your body keep a steady supply of energy throughout the morning, both eliminating that dreaded, nap-inducing sugar crash, and prevents a 10-am-lunchbox raid.

Let’s get started!


*recipe is vegetarian and can be made dairy/gluten free*


  • 1/2 c. melted coconut oil
  • 1/4 c. brown sugar/coconut sugar
  • 2 tbsp pure maple syrup
  • 1 egg
  • 1 tsp vanilla
  • 1 c. greek yogurt (or plant-based yogurt of choice)
  • 1 tsp baking powder
  • 3 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 c. whole wheat flour
  • 1 c. oats
  • 1 finely diced apple of choice


  1. Combine first SIX ingredients (wet ingredients) in a mixing bowl.
  2. In a separate bowl, combine next SIX ingredients (dry ingredients).
  3. Slowly add dry mixture into wet mixture, combining thoroughly.
  4. Fold in diced apple lastly.
  5. Scoop into muffin tins lined with muffin liners and bake for 20-25 minutes at 375
  6. Enjoy!

*serving suggestions: top with nut butter for an easy extra protein, or eat with a hard boiled egg and and half an avocado packed together for a complete breakfast on the go!


Happy eating!




There are times when cookie dough is necessary.

I’ve noticed a national trend of local food joints now serving everyone’s favorite delicacies that we should’ve never indulged in as kids (yet somehow always avoided salmonella (?)). In fact, this recipe is inspired by the edible cookie dough I’ve experienced at Nadia Cakes in Minnesota.

So let’s face it together, you want vegan cookie dough in your life. 😀 Here’s how you do it!


  • 1/2 c. softened coconut oil
  • 1/4 c. brown sugar
  • 1/4 c. coconut (or white) sugar
  • generous splash of PURE vanilla
  • 1 + 1/4 c. flour of choice
  • 2-3 tbsp water


  1. Cream together coconut oil + sugars until thoroughly combined.
  2. Add vanilla and continue to mix
  3. slowly add sugar and combine later adding the pinch of salt
  4. add a tablespoon of water at a time until reaching desired consistency, continuing to stir
  5. Stir in chocolate chips
  6. ENJOY!


*Water can be adjusted to the type of flour used. You’ll need more water if you’re using almond or rice flour.

*I want to point out that “vegan” does not necessarily mean “healthy.” This is simply an animal-free (and consequently, cholesterol-free) option to enjoy this treat!

Processed with VSCO with t1 preset






If I’m brutally honest, I am not a die-hard autumn fan. When you’re in the midwest, fall can only mean one thing: WINTER soon. That particular season and I aren’t the best of friends. 😉

I will admit, however, that with anything, if there’s food involved, you can count on me being there and mentally present. And along with harvest, change of seasons & produce, and dishes that come with autumn are rich, warm flavors, big squash, pumpkin, fragrant cinnamon & nutmeg, and the warmth of the season are things worth appreciating.

Apple pie is a fall favorite, but with any dessert, it packs copious amounts of sugar.

My version is a twist on the classic. This dish is warm, fragrant, and will give you a taste of apple pie without all the sugar and guilt. It’s quick, simple, and worth your time. 😀




  • 1-2 apples of choice
  • 1/2 c. rolled oats
  • 2 tbsp coconut oil
  • 1 tbsp brown sugar
  • 2 tsp cinnamon
  • 1 tsp vanilla


  • slice the apples in half and use a spoon to scoop out the core and seeds
  • Cut off the stem and remove the bottom of the apple as well
  • in a small bowl, melt the coconut oil in the microwave for about 30-40 seconds.
  • add the brown sugar, oats, cinnamon, and vanilla.
  • Combine with a fork
  • Place apples face up on a baking sheet.
  • Fill with oat mixture uniformly
  • Bake for 20 minutes
    • if you stab the apple with a fork and you’re easily able to do so, the apples are done!
  • Enjoy them by topping with coconut whipped cream, yogurt, or a drizzle of honey!

If you’re like me, embrace the fall season, the pre-cursor to the dreaded winter months!

Happy eats!




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!




Banana “nice cream” is all the rage for those who are vegan, lactose-intolerant, and those that are looking to enjoy a frozen treat without all the cals + the notorious “I-ate-too-much-dairy” digestive discomfort.

I have seen and tried PLENTY of variations of this frozen goodness from the internet including chocolate mint, raspberry vanilla, oatmeal cookie, and caramel pecan. I am happy to develop my own of these recipes and share with YOU GUYS if you’re interested. 😉

BUT for today, here’s how you make my favorite version!


  1. 2 frozen bananas (frozen for 12 or more hours),
  2. 1 tbsp peanut butter
  3. 1 tsp cocoa powder
  4. a splash of PURE vanilla



*The key to making your ice cream creamy & smooth is to use a high-speed blender/food processor*

  1. first, add the bananas alone to the food processor/blender
  2. pulse slowly until bananas are in crumbles
  3. then add PB, cocoa powder, and vanilla
  4. blend on high speed until combined and smooth
  5. scrape the sides to ensure everything is combined & blend again!
  6. Serve or freeze!
  7. Top with cacao nibs, chocolate chips, or sprinkles!


That’s it, that’s all there is to it. Let me know if you’d like to see some other flavors! 😀

happy eats xx,



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! 



‘scone on?! This recipe is egg free, refined sugar free, and can be personalized to whatever you’re in the mood for. Make ahead and eat for a snack, breakfast, or bring to your friends!


  • 1 & 1/2 c. flour of choice
  • 1 & 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp COLD butter, cubed
  • 1/2 c. vanilla greek yogurt
  • 3 tbsp maple syrup
  • 3 tbsp milk of choice
  • 1 tsp vanilla extract
  • squeeze of lemon juice
  • some lemon zest
  • mix-in of choice (about 1/2 c.) 🙂



  1. mix together dry ingredients until combined.
  2. add the cold, cubed butter and cut in with a pastry cutter or the back of a fork. do this until you reach a crumbly texture.
  3. make a well (a hole in the middle of the mixing bowl) and add the yogurt, maple syrup, milk, and vanilla. add as much or as little lemon juice and/or zest as you’d like.
  4. mix until well combined.
  5. stir in your add-in (I used blueberries, but you can use whatever you want! strawberries, raspberries, or chocolate chips would be good as well).
  6. spray a cookie sheet with non-stick spray and transfer the dough onto the baking sheet.
  7. form dough into a round, circular disk shape and cut into triangles as you would a pizza.
  8. place into a pre-heated oven at 425 for 20-22 minutes. when the scones are done, the edges will be slightly golden in color.



any questions? –>

Enjoy, and happy eating!