Happy Saturday! Today I made this quick + hearty RED PEPPER JELLY + TOMATO MARINARA PASTA! 🍅🍝🌿 creamy, sweet & spicy, homemade marinara sauce packed with blistery tomatoes, sautéed white onions, zucchini & roasted red peppers! grab the recipe deets below!👇🏼👇🏼 #vegetarianfood #pastalove . Ingredients ¼ cup of extra virgin olive oil 1 white onion finely diced into squares 2 small shallots finely diced 2-3 cups of fresh cherry tomatoes! 2 cups of roasted red peppers sliced 2 cups of sliced zucchini 2 tablespoons of organic tomato paste 2 tablespoons of red pepper jelly 3 cloves of garlic, finely minced 1 tablespoon of agave syrup or raw honey handful of fresh chopped oregano or basil Sea salt and black pepper to taste 🧂👌🏼 . Instructions 🌟🌟🌟🌟🌟 In a medium pot, warm up the olive oil and add the shallots, zucchini, roasted red peppers, onions and garlic, while stirring often. Tip: garlic burns easily. Add it towards the end, when the veggies are starting to soften. In a medium bowl, add your tomatoes and use a potato masher or wooden spoon to break them up and extract those good juices. Add them to the pot you have on the stove with the veggies, garlic and shallots & stir. Add the agave or honey, red pepper jelly, sea salt, pepper, and oregano. Add the tomato paste and stir well. Reduce heat to a simmer, cover the pot, and let it sit on the stove for about ~40 mins, stirring often. If you’re not dairy-free, you could add some fresh, grated parmesan. Pour over the cooked pasta of your choice! . Tomatoes can be highly acidic- so when making your own pasta sauce, I offset it with: the white onions, honey or agave & the red pepper jelly! 😉👌🏻💃🏻 a sauce so good, you’ll eat it by the spoonful!🥄 . Hope you're having a great evening, friends!👋🏻✨xx

NEW! Happy Friday! This morning I baked these PEANUT BUTTER & PUMPKIN CHOCOLATE CHIP COOKIES 🥜🎃🍫🍪 and, they’re one of the best things I’ve made. Peanut butter was a last second add; and it compliments the pumpkin flavors perfectly. 🥳🙌🏼 Finally got the crispy edges and soft, chewy middle I was after since I started testing these babies last week. PB + pumpkin also made them less crumbly and so damn good. You don’t even need a binder- you can skip the eggs on this one!😉 Grab the easy recipe deets below 👇🏼👇🏼 . 1 + 3/4 cups of unbleached all-purpose standard or gluten-free flour * for GF works with Cup 4 Cup 1/2 cup melted coconut oil or ghee or grass-fed butter 3/4 cups of coconut sugar or brown sugar 4 tablespoons of pumpkin purée 2-3 tablespoons of peanut butter 2 teaspoons of pure vanilla extract 1/2 cup of chocolate chips * I use dairy-free ones 1/4 teaspoon of baking powder 1/4 teaspoon of baking soda 1 teaspoon of pumpkin spice 1/4 teaspoon of sea salt . Instructions🌟🌟🌟🌟🌟 (makes about 16 cookies) Preheat your oven to 350F & line 2 baking sheets with parchment paper. Tackle the wet ingredients first: whisk in the melted ghee or coconut oil with the coconut or brown sugar. When fully integrated, add the vanilla, pumpkin and peanut butter and whisk again until smooth. In a separate bowl, whisk all the dry ingredients together. Slowly add/ pour wet ingredients into the dry ingredient bowl. Fold in the chocolate chips. Cover the bowl and place the dough inside the freezer to chill/harden for 15 mins. Use an ice cream scooper to shape into small balls, don’t place them too close to each other. Bake for ~12-13 mins or until edges are golden brown. Cool on a baking rack and allow them to set! Enjoy every bite. #dairyfree #pumpkinlove . Hope you have a great weekend, friends!👋🏻✨

Happy Wednesday! Another day, another colorful + delicious bowl of goods👉🏻 LEMONY HUMMUS, AVO, TABBOULEH & BEAN SALAD 🥗🥑🌿everyone here loves these refreshing sides (or mains) and there’s a ton of plant-protein happening here. #vegetarianfood #saladlove . Salads can be healthy AND taste awesome, too! 🙃👌🏻💣 check out my @instagram stories for more good eats! I’ll be making/ working on those chewy PUMPKIN CHOCOLATE CHIP COOKIES tomorrow!🙊🍫🍪 I shared a sneak peek last week, so for those asking- oh they’re coming!🥳 . Hope you're having a great evening, friends!👋🏻✨

Happy Fall! Your Toast Tuesday line-up tomorrow should include ALL the honeycrisp apples and nut butter as part of these FAB FOUR TOASTIES 🍞🍎🥑🍓🍏🍇 complete with the best toppings, grab the delicious deets below!👇🏼👇🏼 #dairyfree #refinedsugarfree . Clockwise ✨avocado & sesame seeds over lemony hummus, blackberry chia jam over cashew cream cheese with fresh raspberries, Granny Smith apples with chia over almond butter and honeycrisp apples over homemade Nutella = hazelnut butter mixed in with cacao powder & pure maple 🍁 👌🏼💥 message below if you’d like the recipe!👇🏼 . Hope you're having a great evening, friends!👋🏻✨xx

Happy Saturday! Last weekend of summer had me making this veggie-loaded ORZO GREEK SALAD 🍅🥗🥒 along with an easy, DIY bone broth🍲 that I like to cook all my grains or pasta in! Gra the delicious deets below👇🏼👇🏼 . For the nourishing bone broth 🍲👌🏼 1 whole organic chicken. Rotisserie works! 2 tablespoons of apple cider vinegar 2-3 bay leaves 🍃 2 celery stalks, chopped (veins removed) 2 large organic carrots, chopped🥕 2 white onions, chopped ~8-9 cups of water 💦 1/2 tsp of sea salt (or more, to taste!)🧂 1/4 tsp of ground pepper 3 cloves of garlic, finely minced . Instructions: in a large stock pot, add the entire chicken carcass; remove all white & dark meat. Throw in all of the ingredients- except for salt and pepper. Bring everything to a boil and then reduce heat to med/low and simmer (covered w/ a lid) for 2.5 hours. It will thicken nicely. Use a strainer to filter only the broth into a containers or tup & stir in the sea salt and pepper. . For the Orzo Greek Salad 🌟🌟🌟🌟🌟 Vinaigrette 👇🏼 3/4 cup of good quality olive oil 1/4 cup white wine vinegar 1 tablespoon fresh lemon juice 🍋 1 teaspoon of dried oregano 1/2 teaspoon garlic salt🧂 1/2 teaspoon minced organic garlic 1 tablespoon of dried parsley🌿 1/2 teaspoon ground pepper 2 teaspoons of raw honey or agave . The Greek salad has 4 cups of cold, but cooked orzo (I cooked mine in bone broth, recipe above!!🍲👌🏼🙃), 1 cup finely chopped bell peppers in every color, 1.5 cups of halved cherry tomatoes, 1.5 cups of diced cucumbers, & 1 cup of creamy feta chunks, I always buy goat feta. Want to go gluten-free? Sub the Orzo for Risoni !❤️ #vegetarianfood #saladlove . Hope you're having a great weekend, friends!👋🏻✨

How about a healthy and easy spin on the classic FISH ‘N CHIPS COMBO?🐟🥗🍟: wild-caught oven-baked haddock fillets, beet & cabbage kraut instead of classic coleslaw and the blog’s crispy sweet potato fries to be dipped in cooling, lemony guac in lieu of standard fries. Recipe link in bio!👆🏼 . [ad] I don’t know about you- but September definitely brings back a sense of routine to our home. Back-to-school means early mornings, lots of coffee, make-ahead lunches & quick dinners on rotation!🙌🏼Weeknight meals don’t need to be complicated; and here’s an option everyone can enjoy 👉🏼 @highlinercanada has great quality, wild-caught fish that’s responsibly-sourced and has over 9 grams of protein! Ready in 20 mins from beginning to end & perfect for big and little hands alike.😉👊🏼 #FishFriday #SeafoodIsBetter

Happy (almost) Friday! This weekend, take this easy idea to brunch or dinner👉🏼 crispy hash EGGS IN A NEST 🍳🍠🥑sautéed + spiraled butternut squash or sweet potato noodles with a side of creamy avocado & pea sprouts!🌱 grab the recipe deets below 👇🏼👇🏼#vegetarianfood #saladlove . Ingredients ⭐️⭐️⭐️⭐️⭐️ 1/2 carton of pre-spiralized butternut squash OR sweet potato noodles (about 1 large washed + peeled sweet potato if you’re spiralizing your own veg) 1-2 tbsp of extra virgin olive oil sea salt and pepper to taste 🧂 1/2 tsp of sumac (tangy, delicious Middle Eastern spice that goes on everything!) 2 pasture-raised or organic eggs sprouts or micro greens to decorate 🌱 1 creamy Hass avocado . Instructions 🌟🌟🌟🌟🌟 Warm up the olive oil in a skillet set to medium-high heat... Throw the noodles onto the pan and season with sea salt, coarse pepper and sumac. Allow them to sauté and soften slightly, for about 3 minutes. Mold the spiralized noodles into 2-3 nests (If i spiralize my own veg, I use kitchen scissors to cut once or twice so that I don’t end up with really long noodles that are hard to separate) Using clean hands or a spatula, make a little hole in the center of each nest and crack an egg open into each hole. Cover with a lid for about 3-5 minutes or until the egg whites begin to appear and set. Remove from the pan, top with micro greens or fresh arugula, more sumac, and a a side of avo with chili oil and sea salt! . Enjoy with a dash of tabasco and a side of coffee! 😉 x

It felt like a really short- but sweet summer and cold + creamy pasta salads gave me life!😎Added sweet cherry tomatoes, fresh lemon, garlic, pickled red onions, basil pesto and mozzarella to this hearty PESTO CAPRESE PASTA! 🍅🥗🍝 Recipe link in bio👆🏻👆🏻#vegetarianfood #saladlove . If you think caprese skewers or sandwiches are good- you haven’t tried the pasta salad version!🙃🙌🏻💣 Dairy-Free? there’s almond milk ricotta, or cashew mozzarella balls. To finish it off: a squeeze of tabasco, cholula or your favorite hot sauce. DELISH!✌🏻💥 . Hope you're having a great evening, friends!👋🏻✨xx .

NEW! Deliciously easy CHOCOLATE CHIP PUMPKIN BLONDIES 🍫🎃 with a crust as thick as Detroit square pizza pie! Made with ALL good things- grab the FULL RECIPE deets below!👇🏼👇🏼#dairyfree #refinedsugarfree . 1/2 cup almond or peanut butter! 1/3 cup of oat flour (pulverized oats) 1 can of chickpeas (14-15 oz) drained 3 tablespoons of pumpkin purée 1/2 cup of pure maple syrup 1/2 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp of ginger 1/2 tablespoon pure vanilla extract 3/4 cup DF chocolate chips or chunks 🍫 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon sea salt🧂 . Instructions 🌟🌟🌟🌟🌟 Preheat your oven to 350F and line a small baking pan with parchment paper. Throw all the ingredients into your blender or food processor- except for the chocolate chips. Blitz/blend until smooth, but allow the texture to remain thick. Gently fold ~1/2 cup of the chocolate chips with a spatula. Pour the batter into the pan and top with the remaining chocolate chips. Bake for 30-35 mins or until the edges are golden brown & the center has solidified. Allow them to cool for 30 mins before slicing into them. Store them in the fridge, they taste even better once settled, and slightly hardened the next day!❄️☺️👌🏼 . If you’re allergic to PB, or any nuts- simply swap for sunflower butter & make them lunchbox-friendly.

Happy Saturday! Weekend plans include big bowls of GREEK-STYLE ROTINI ZOODLES! best way to use up all the leftover zucchini before the first frost hits and Fall “officially” kicks off next week!! 🥒🥗🍅🍝 grab the delicious deets below 👇🏻👇🏻#vegetarianfood #pastalove . 1 cup of cooked, gluten-free rotini (I recommend lentil, quinoa or chickpea pasta for a little protein) 💥👊🏻 1 cup of zucchini, butternut or beet noodles(you can buy the pre-made ones if you don’t have a spiralizer) a handful each of chopped tomatoes, red peppers, black kalamata olives, cucumber, and goat’s milk feta! . Instructions 👉🏻sauté the zucchini noodles in garlic ghee or olive oil and a pinch of pink sea salt for about 3 mins (until softened slightly- easier to digest!😅) Mix with the cooked, but cooled down pasta, toss in the rest of the ingredients, & add my go-to 🍋🍋 Vinaigrette . 3-4 tbsp of extra virgin olive oil 2 tbsp of fresh lemon juice 2 tbsp red wine vinegar 1-2 crushed garlic cloves 1/2 tsp dijon mustard sea salt, oregano, fresh black pepper & sumac to taste. 👌🏻about 1 tsp each of sumac and oregano. Whisk everything together, pour right before serving. . My parents flew in last night & we’ll be eating ALL the good things together over the next few weeks! Tune in to stories to see what we make! 🍰🍲🥗🥙🍕Hope you're having a great evening, friends!👋🏻✨xx

Pumpkin, I see you!👋🏻 5-min prep flourless CHOCOLATE CHIP PUMPKIN MUFFINS are by far my fave Fall recipe!🍫🎃🧁 brew some bottomless coffee & grab the recipe deets below, you will love👇🏼👇🏼#dairyfree #refinedsugarfree . Ingredients 🌟🌟🌟🌟🌟 2 cups of (certified gluten-free) rolled oats 2/3 cup of organic coconut sugar OR 1/2 cup pure maple syrup 1 tablespoon of pure vanilla extract 1/4 cup of vanilla coconut yogurt, Greek yogurt OR unsweetened applesauce 2 pasture-raised eggs (OR flax eggs) 1 cup of organic pumpkin purée 1 teaspoon of baking soda 1 teaspoon of cinnamon pinch of nutmeg pinch of cardamom pinch of sea salt 1 cup dairy-free chocolate chips . Instructions 🌟🌟🌟🌟🌟 Preheat the oven to 375F and dress your muffin pan with cupcake liners. You may also skip the liners and grease with non-stick coconut oil spray. Throw the (dry) rolled oats into your blender and blend in the smoothie setting or on “High” until pulverized & resembling standard flour. Add the rest of the ingredients into the blender (except for the chocolate chips, those go in last). Blend for about 6-10 seconds or until well combined. Fold in the chocolate chips gently using a spatula. Scoop the batter from the blender into the muffin pan. Sprinkle some additional chocolate chips on top. Bake for about 15-17 mins.💥💯🙌🏼 . Hope you're having a good evening, friends!👋🏻✨

Toasting to Tuesday! Because you asked, sharing the FULL recipe for these ROASTED TOMATO + FETA CROSTINIS 🍅🥖🧀 featuring the easiest roasted tomato spread, so good-you’ll eat it by the spoonful! 🥄 grab the delicious deets below 👇🏼👇🏼 . 3 cups of organic cherry tomatoes 🍅 3 tablespoons of olive oil (divided) 3 cloves of garlic, finely minced 2 tablespoons of raw honey 🍯 2 tablespoon of balsamic vinegar sea salt & pepper to taste ~1/4 tsp each 🧂 . Instructions 🌟🌟🌟🌟🌟 Preheat your oven to 400F and line a baking sheet with parchment paper. Place the tomatoes in a bowl and drizzle 2 tablespoons of extra virgin olive oil, sea salt and pepper, toss well to coat. Move the tomatoes to the baking sheet & place them in a single layer for even-roasting, do not stack. Bake for 20-24 mins or until brown and juices are flowing. Bring a sauce pan to medium/high heat and add the remaining 1 tbsp of olive oil + the minced garlic. Stir often, garlic burns easily and after 1-2 mins add the tomatoes & use a potato masher or wooden spoon to crush them. Add the honey and balsamic. Stir & taste test. Lower the heat & allow them to simmer for another 12-15 mins. They will thicken nicely. Once cooled- I served the sauce with crostinis topped with goat feta & basil. #vegetarianfood #saladlove . Also delish over omelettes, white or brown rice, on fajitas, burrito bowls, and on top of steak, salmon or chicken. . Hope you're having a great night, friends!👋🏻✨