Latest Posts

Turkey Stuffed Zucchini Boats

I see a lot of zucchini boat recipes that call for beef and bread crumbs. Since I am on my countdown to my wedding diet and my husband to be is allergic to wheat I wanted to make something a little more healthy.

Here is what you need:

– 3 large zucchinis sliced in half and scooped out (save the zucchini meat that is scooped out)

– 3 garlic cloves

– 1 red onion diced

– 1/2 cup Parmesan

– 6 TBSP shredded mozzarella cheese

– sea salt

– 1 red pepper diced

– 1 cup marinara sauce

Here is what you do:

1) pre-heat oven to 350

2) Cook 1lb organic lean ground Turkey in a skillet

3) add 1 cup of extra zucchini meat, onion, garlic, & red pepper then sauté for 5 minutes

4) lay scooped zucchini boats in baking dish and sprinkle each one with sea salt

5) mix in marinara sauce with the turkey mixture

6) fill each zucchini boat with the turkey mixture

7) Sprinkle the top of each boat with 1tbsp of mozzarella cheese and a sprinkle of Parmesan cheese
8) cover with foil and bake for 20 minutes


Citrus Kale and Blueberry Salad

This is my go to salad when I have had a busy day with no time to cook. Toss together the kale, quinoa, avocado, dried blueberries, orange slices, almonds. Then mix citrus juice, olive oil, & mustard together for dressing. Add a pinch of salt and you have a quick easy healthy salad.


1 bag Trader Joes Kale

1/2 cup dried blueberries

1/2 cup raw almonds

1 avocado (pit removed, then sliced)

1 cup cooked Quinoa (I buy the Quinoa/Millet blend from Costco)

1 orange (peeled then sliced)

3 tbsp olive oil

1/2 lemon (juice for dressing)

1/2 orange (juice for dressing

1 tsp mustard of choice (for dressing)



Brown Rice, Almond Horchata

My son asked me for some Horchata so I decided to make some that would feed his little body and not pump it full of sugar. Here is the recipe!

3 dates

2 tablespoons raw honey

1/2 tsp sea salt

1 cup brown rice

1 cup almonds

1/2 cup coconut cream

1 tsp cinnamon

1 cinnamon stick

1 vanilla bean

1)  Soak brown rice, almonds, cinnamon stick, & Vanilla bean in a bowl of water overnight

2)  Drain, remove cinnamon stick, & vanilla bean, then place all ingredients in blender with 4 cups fresh cold water, add 3 dates, 2 tablespoon of raw honey and the inside of the vanilla bean.

3)  Blend, blend, blend, then pour into a nut-bag, squeeze bag over a large bowl until milk is full strained. Then  add  cinnamon, stir and  Ta-Da healthy Horchata. If you like add coconut cream to make it extra creamy!!





Brown Rice, Almond Horchata

Brown Rice, Almond Horchata


Flour-less Fudge Brownies

Last night I made these delicious Brownies. They are very rich & Creamy so I would eat a small square, topped with some coconut cream or coconut ice cream! This will definitely satisfy your sweet tooth.

1 1/2 cup Organic Almond Butter

2 Organic Eggs

1 1/4 cup Wholesome Sweeteners Agave, Honey or Maple Syrup

1 tsp of very good Vanilla

1/2 cup Organic Cacao Powder

1/2 tsp Sea Salt

1 Tsp Baking Soda

1 Cup Vegan Dark Chocolate Chips or Unsweetened Chocolate (if you use chocolate chips it turns out delicious but very rich, sweet & delicious)

1/4 cup cacao butter (If you want to top with Chocolate Ganache)

1/4 cup Chocolate


1) In large bowl blend almond butter until smooth

2) Add in eggs, agave & vanilla

3) Then add cacao powder, sea salt, baking soda, and chocolate chips

4) Grease 9X13 inch baking dish with coconut oil

5) Pour batter into dish & bake at 350 for 30-40 minutes


The Ingredients

The Ingredients



While brownies are baking melt Cacao butter in small sauce pan add 1/4 cup chocolate and create a ganache. Drizzle on top of brownies. let cool 15 minutes then slice and enjoy!

Cacao Butter

Cacao Butter

Gluten Free Cinnamon Rolls

I make these cinnamon rolls every year around the holidays. The recipe was given to me by my mother-in-law but I put my own spin on them! Make the dough the night before, fill, roll and refrigerate overnight. ENJOY!!

Gluten Free Cinnamon Rolls:

4 1/2 cup gluten free flour (I use cup4cup)

1 pkg. dry active yeast

1 cup almond milk

1/3 cup coconut oil

1/3 cup sugar

1/2 tsp salt

3 eggs

3/4 cup packed brown sugar

1/4 cup gluten free flour

1 Tbsp ground cinnamon

1/2 cup coconut oil

1 tbsp almond milk for glaze

2 cups powdered sugar

2 teaspoon brown rice syrup

In a large mixer bowl combine 2 1/4 cups of gluten free flour and the yeast.

In a small saucepan heat almond milk, the 1/3 cup coconut oil, the 1/3 cup sugar and slat just until warm, stirring constantly. Add to flour mixture. Add eggs and beat for 30 seconds, scraping sides of bowl constantly. mix on high for 3 minutes. Using a wooden spoon, stir in as much of the remaining 2 1/4 cup flour as you can.

Turn dough out onto a lightly floured surface. Knead dough for 3 to 5 minutes add in more flour or more coconut oil as needed to get a smooth and elastic texture. Shape into ball. Place in a greased bowl, turning once. Cover and let rise for 1 hour.

For filling, combine brown sugar, 1/4 cup gluten free flour, and cinnamon. Mix in remaining coconut oil till crumbly, set aside.

Punch dough down. Turn onto a lightly floured surface. Cover and let rest 10 minutes. Roll the dough into a 12-inch square.

Sprinkle filling over dough square (you can also add pecans if you choose) Roll up jelly-roll style and slice into eight 1 1/2 inch pieces. Arrange dough pieces, cut side up, in a greased 12-inch deep dish baking pan. Cover dough loosely with clear plastic wrap, leaving room for rolls to rise. Refrigerate 2-24 hours. Uncover and let stand at room temperature for 30 minutes.

Brush dough with almond milk. Bake at 375 for 25 minutes or until light brown. Remove rolls from oven brush again with almond milk. Cool for 1 minute then drizzle with glaze. Serve Warm


2 cups powdered sugar (I usually end up adding more)

2 tsp of pure maple syrup or maple brown rice syrup

1/4 cup almond milk

1/4 cup brewed coffee

1/4 cup melted coconut oil

mix all ingredients in bowl, whisk until desired consistency


Rolls cut and placed in baking dish

Rolls cut and placed in baking dish






Butternut Squash Mac N Cheese

I made the most delicious dish last night and per all my instagram followers request I am posting the recipe. ENJOY!

  • 1 small butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch cubes (about 3 cups)
  • 1 cup homemade or low-sodium chicken stock
  • 1 1/2 cup almond milk
  • Pinch of freshly grated nutmeg
  • Pinch of cayenne pepper
  • 3/4 teaspoon coarse salt
  • Freshly ground black pepper
  • 1 pound gluten-free elbow macaroni
  • 4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup)
  • 4 tablespoons Parmesan cheese, finely grated (1 ounce)
  • Coconut oil to grease your pan
  1. Preheat oven to 375 degrees. Combine squash, stock, and almond milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.
  2. Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture and 2 Tbsp of parmesan cheese ( You can also add in 1/2 cup ricotta for richer flavor or make a macadamia nut vegan ricotta)
  3. Lightly coat a 9-inch square baking dish (4 inches deep) with coconut oil. Transfer noodle mixture to dish, top with remaining parmesan cheese. (you may also top with gluten free bread crumbs of your choice
  4. Bake covered for 20 minutes, then uncover and bake 10-15 minutes more.


* feel free to substitute with a vegan cheese like Daiya or make a cashew cheese.

Butternut Squash

Butternut Squash


Organic Brown Rice Noodles

Organic Brown Rice Noodles


New Adventures as a Food Broker

Hello Friends, Family, & Foodie Fan’s

I am so sorry I have been MIA…… I am proud to say I have been absent for a great reason. I spent my summer & the past few months teaching cooking classes to children through a company called Kitchen Kid. I had the opportunity to work with other Culinary Coaches and really inspire young chefs to expand their palates. It has been such an amazing experience and I was proud to be apart of it.  The Summer was filled with Delicious Adventures with Taste of TV, Critics Choice, Ultimate Eats, & Restaurant Camp! If you live in the Los Angeles area I highly recommend this camp for your little kids. I will definitley be sending my son once he is old enough (6 years old). Once the School year began I started teaching a few enrichment classes within different private schools in the LA area.  All in all It was such a rewarding experience to let kids know where food comes from and take them to local farmers markets and cook with the fresh ingredients we would purchase. Here are some pictures of the dishes we made with Kitchen Kid!

Farmers Market

Farmers Market

IMG_2443 IMG_2446 IMG_2459


Beet Hummus

Beet Hummus

IMG_2318 IMG_2316 IMG_2317

After my time with Kitchen Kid I moved on to my “NEW ADVENTURE” and that is my Food Broker Position at Natural Source Sales!! I am so excited to be representing so many wholesome delicious amazing brands. Stay tuned and subscribe to my blog for giveaways and exciting information on these healthy brands!


Check Out These Radical Brands!



Organic Valley

Wholesome Sweeteners

Lotus Foods

Organic Prairie

Once Again Nut Butters


Kombucha Wonder


Uncle Matts

It Taste Raaw


Krave Jerky

Bare Fruit Snacks

Kettle Pop

Brads RAW


The Good Bean

Somersaults Snacks

Wai Lana Snacks

Wow Baking Company