
Well I’m going to be completely honest.
I mean, I’m normally pretty real with everyone.
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Salaaaaad time!
This guy is brimming with fresh summer fruit, creamy cado, and toasted nuts.
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I’m all about quick, easy, and minimal cleanup.
Because who wants to spend time scrubbing pots and pans when you could be cruising through your mom’s current scandalous book club selection?
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Woweee I’ve been getting my hands on some delectably sweet and juicy little mangoes and couldn’t help but whip up an actual meal to share with you all.
This little number is a heavy hitter in the flavor department plus it’s packed with protein and fiber!



Hello lovelies.
I scrambled up a spring brekki (well really I inhaled it for dinner) because asparagus is in season and Easter reminded me of eggs… which I don’t eggs-actly eat anymore.
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Even though I consume mostly plant-based food items (with the occasional real deal pizza, gooey monster chocolate chip walnut cookie, and basic spicy tuna roll thrown in the mix) I do still love me some melty grilled cheese action.
And yes, you can toast yourself up a satisfying cheesy carby sandwich composed of shredded vegan “cheddar.”
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You want to know my second favorite part about sushi?
Besides wielding chopsticks like a semi-pro… and sipping on canned sake like a real pro, of course.
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Not going to lie, this recipe turned out loads better than I was expecting!
Based on the ingredients involved I knew it would be a tasty little number but man oh man, the flavors really popped in the very best way possible.
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Wow spring is finally (almost) here!!
I am beyond elated and cannot wait to literally jump into my bikini and soak up some much needed Vitamin D.
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So I can’t get enough of earthy beets paired with juicy fall and winter fruit.
I mean can you blame me?
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