I am a plant-based chef, educator, writer, mother, and wife. My passion in life is helping people learn about the health benefits and culinary delights of plant-based cuisine! My specialty is teaching and assisting others in this healthful way of eating and making it accessible to anyone willing to make changes in their diet, big or small. I will never discriminate!

Whether you want to begin incorporating more plants into your diet or are ready to go the full monty, I am here to help!

Warm Quinoa and Kale Salad with Meyer Lemon, Sultanas and Toasted Pine Nuts

This is a great one pot meal. It’s my go to for lunch or dinner because it takes 20 minutes or less to make and it’s fresh and delicious. I have seen variations of this theme (one pot quinoa and kale) because they go so well together. If you can’t get meyer lemons, use regular ol’ lemons! I like to utilize the dried goods in my pantry and you can too! ¬†Replace the sultanas with currants, regular raisins or chopped dried apricots or figs. Replace the pine nuts with toasted pistachios, pecans or walnuts, or even pumpkin or sunflower seeds. […]

Polenta Chili Pie

I was craving chili. I was craving a casserole. So I made this polenta chili pie and it was oh-so-satisfying! And oh-so-easy too.

Begin with your favorite chili recipe (I offer two here on my blog and I also love theppk.com’s meaty beany chili recipe. It has a pinch of clove in it which takes the flavor to the next level!)

Next, cook up a cup of dried polenta according to the instructions on the package (I used Bob’s Redmill).

Third step is a creamy cashew cheese for the top. I modified Isa Chandra Moskowitz’s roasted red pepper cashew cheese which she uses […]

Party Food! Dips and Pate Your Guests Will Love

I love to entertain around the holidays and even though our friends and family are omnivores I still only prepare plant-based food. My goal is always to win them over with flavor! Here are three of my favorite holiday dips which are great on crackers, crostini, or crudit√©s, that I served up this morning on Fox 7’s “Good Day Austin; Clean Eating” segment with Loriana Hernandez.


Pumpkin Date Cake

Pumpkin Date Cake

Roasted Kabocha or Kuri Pumpkin:

2 medium Kabocha squash or Kuri Pumpkin (or one of each)


Heat oven to 350. Cut squash in half, scoop out seeds and pulp and discard. Rub inside and out with olive oil. Place cut side down on parchment lined baking sheet and prick skin side a few times with a fork. Bake 30 minutes to 1 hour until flesh is soft and cut side slightly caramelized. Cool and remove skin and discard.

Wet Ingredients:

11 dried medjool dates, pitted

2 cups roasted kabocha squash (aka Hokkaido Pumpkin)

1/3 cup grade B maple syrup (+ 1 tsp for drizzle)

1/2 […]