Not Your Mama’s Tostones

Tempeh Bacon Lettuce & Tomato Sammies

Let’s take a moment to celebrate the fact that #1 this isn’t another sweet potato recipe (although I’m going to do one later this week, so ha) and #2 I’m OFFICIALLY DONE WITH MY 21-DAY SUGAR DETOX!!!!

Okay so technically I finished on Monday but I’m really excited that I can eat my millet bread and PASTA. I can’t forget pasta. I did miss sourdough bread and the Challah of Easter Sunday but…I think I can hang without it. For most of the detox I was really hangry (hungry + angry) and really just wanted to say f*ck it, I’m done, this is stupid. But something inside of me gave me a huge push (besides the internal countdown). I realized this was not forever. A sugar detox is not a way to deprive myself. It’s a way to become more aware and mindful of every part of my body. And I dig that.

Wait, so my point was what?

This sugar purge really gave birth to some freakin’ amazing creativity. I pulled recipes out of my utility belt daily and really focused on creating balanced meals (not 100% sure what that is yet, maybe 80% sure and I’m about 80% ok with that).

And that is where this tostones (fried plantain) recipe came from.

AND for my level of this sugar detox (click here to learn more, in case you’re curious), I was allowed extra starchy veg. Sweet potato was already on my list and on the menu prettttttty much errday. So the plantain became my friend.

I’ve had plantains smashed, fried, molded into a sexy mofongo (look it up- it’s amazeballs), made into crunchy chips. I just never made them myself.

The KEY is to have a vibrant, tangy, citrus sauce to dunk these crispy thangs in.

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Quinoa Minestrone Soup


I know, I know. I was trying to cut down on the amount of soup I make but now that I am in full blown cookbook testing mode, I am whipping up all sorts of goodies that bring my soul joy. This week my best friend came over to take some glamorous shots of me cooking. It was natural, silly and just plain ol’ fun. I mean, who doesn’t love having their biffle in the kitchen with them and then sharing a fabulous meal afterwards. I was able to cook freely with lots of giggles and have my bestie snap a few pics of me in the process. Needless to say, I was in my zone. You can just tell my passion lives in the kitchen.

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Pardon My Slack: A Mini Update

Wow I can’t believe it’s December already! It seems as thought November flew right on by bringing and taking Thanksgiving away ever so quickly. The past few weeks have been hectic but pleasant. The joyfulness of the season and the culinary delights have kept me, well, delightful (for the most part).

The day after Thanksgiving my favorite fitness instructor, whom I have taken classes (Zumba, Pilates, Total Body Conditioning, etc.) with for nearly 3 years took another job and left me. Needless to say, I felt and still feel abandoned, maybe a little depressed. I found that my instructor motivated me to stay fit and active and kept me sane. But the moment she told me she was leaving (which I could feel coming) I could feel myself shrivel. NOOOO! Now what am I supposed to do? This past week I didn’t want to go to the actual gym. I decided to work out at home this week, which for me isn’t the same. I truly enjoy those workouts with a group and an instructor I can trust to push me to get results.

I realized that my instructor leaving actually has pushed me even more to want to get my Zumba certification. I even bought the Zumba Exhiliarate DVDs with toning sticks, which has been on my wish list FOREVER! I am pushing myself to quit making excuses. Excuses don’t get us anywhere but at the same time, I am allowing myself to rest. Lately I have felt super tired and those extra hours of sleep have really done me justice.

I am really looking forward to keeping fit for Christmas and the rest of the year. Lets face it, I’m just a tad bit of a sucker with the compliments regarding my toned and slim vegan body. Did I mention I’m on Month 3 of veganism? Even the biggest cheese lover can go vegan (if that’s something you’re willing to try!).

Well ladies and gents, that is all for now.
Peace, love and no beef (or cheese),


P.S. By the way did I mention I recently was accepted as a Sweat Pink ambassador? This community of amazingly strong and motivated women will keep me motivated as I recover from my favorite fitness instructor abandonment.

P.P.S. I’d love to hear from you lovely readers! What are you doing to keep yourself fit, motivated and healthy this holiday season?

Vegan Pumpkin Spice Pancakes

T’is the season for pumpkin (and pumpkin flavored everything). I love the comforting aspect of pumpkin. It makes me feel all warm and bubbly as I enjoy the fall and winter months. I combined two recipes and ended up with one amazing batch of pumpkin spice pancakes.

I hope you enjoy them as much as I did!

What You Need:

1 & 1/2 c. all-purpose flour
1 Tbs. baking powder
½ tsp. ground cinnamon
¼ tsp. ground ginger
¼ tsp. ground nutmeg
1 c. coconut milk (or another nondairy milk)
1/2 cup organic 100% pure pumpkin purée (make sure it’s not pumpkin pie mix)
3 Tbs. maple syrup,(grade A, NO AUNT JEMIMA OR MRS. BUTTERSWORTH) plus extra for serving
Coconut oil

How You Make It:

1. In a large mixing bowl, mix the flour, baking powder, cinnamon, nutmeg and ginger. Add the milk, pumpkin puree, maple syrup and mix well. Add more milk for thinner pancakes, or more flour for thicker ones.

2. In a frying pan, drizzle a little coconut oil. Over medium heat, add batter (I like to use measuring cups- 1/2 cup) and flip when slightly bubbled on one side (about 1-2 minutes depending on your stove) and golden brown underneath. Cook other side until golden brown as well.

3. Serve with maple syrup, a little bit of cinnamon and vegan butter. Enjoy!

I hope you make these! I’d love to hear about your pumpkin endeavors. Just send me a message in my ask box!

Peace, love and pumpkin spice,