Guiltless Fettuccine Alfredo

I’ve been on the search for a vegan version of an Alfredo sauce since…forever. I loved making Fettuccine Alfredo when I ate dairy but even then it would not play nice with my stomach. I went on a search yesterday to satisfy this craving and found a fool proof recipe for Alfredo sauce. When I say this recipe was simple, I mean simple. I popped the ingredients in my Vitamix and within a minute this sauce was ready. The longest part of this recipe was cooking the pasta, but trust me the wait is worth it!

Vegan Fettuccine Alfredo

Vegan Fettuccine Alfredo

What You Need:

1 can of unsweetened coconut milk

1/2 cup Nutritional Yeast Flakes

2 cloves of garlic

1/2 tablespoon of dried basil (you can use fresh as well)

1/2 teaspoon of sea salt and black pepper

1/4 cup of Daiya Mozzarella Vegan Cheese Shreds (optional)

How You Make It: 

1. Combine all ingredients in a high speed blender. Blend. Pour over your favorite pasta. Enjoy!


Serve with brown rice fettuccine pasta and broccoli or peas. Serve with a delicious glass of white wine and bask in the glory of not feeling bloated or guilty! 


1. Nutritional Yeast is jam packed with: Vitamin B-12 (us vegans need this as it is only really present in meat and dairy products for the most part), it is high in protein (2 tablespoons = 9 grams of protein!), high in fiber, it’s gluten free and is a great source of folic acid.

2. Coconut Milk has good fats to help you feel full which keeps you from overeating and helps you burn fat. How awesome is that? The creamy goodness of coconut milk is also great for your hair and skin while also boosting your immunity.

Peace, love and NO beef (more Alfredo sauce, please)


Green Goddess Pasta (Adapted from Skinny Bitch in the Kitch)

Hello beautiful beloved ones!

I had to share this phenomenal recipe with you. In all honesty, this may probably be up on my list with my favorite pasta recipes. This dish was full of flavor and color with different textures to satisfy the palate. I made a few swaps to the recipe (as usual, DUH!) and cranked up the flavor by adding in thyme, organic extra virgin olive oil, baby sweet peas and took out the kale and zucchini (since I didn’t have any on hand). I promise you this recipe is super easy and it’s great to take to work or school for lunch the next day (if there are any leftovers).

Green Goddess Pasta

Serves 4

What you need:
5 cloves garlic, minced (set one clove aside for sautéing veggies)
4 tablespoons refined organic extra virgin olive oil (set one tablespoon aside for sautéing veggies)
6 tablespoons vegan butter
3 quarts water
About 5 teaspoons fine sea salt
8 ounces whole wheat or brown rice elbow macaroni (I used brown rice spinach spaghetti)
1 broccoli crown, cut into bite-sized florets (about 2-1⁄2 cups)
1⁄2 bag frozen baby sweet peas
1⁄2 teaspoon pepper
1⁄4 cup pine nuts (pan roasted, roast with no oil in a small sauté pan until slightly brown and fragrant. Remove from heat and set aside).
2 sprigs of thyme, leaves removed

How you make it:
In a 1-quart saucepan over low heat, combine the garlic, thyme, and olive oil and cook, swirling occasionally, until the garlic is fragrant and starting to brown, about 3 minutes. Remove from the heat, add the butter, swirling until it melts, and set aside.

In a 4- to 6-quart stockpot over high heat, combine the water with about
1-1⁄2 tablespoons salt. Bring the water to a boil, add the macaroni, and cook according to the package directions until about 1 minute shy of being done.

In a sautee pan, add 1 tablespoon of olive oil and one clove of garlic. Let the garlic get fragrant then add broccoli. Add baby peas at the end. Cook until veggies are tender.

Drain the pasta, reserving 1⁄2 cup of the pasta cooking water. Return the pasta to the pot and stir in the veggies, garlic butter, pepper, 3 tablespoons of the roasted pine nuts, and the remaining 1⁄2 teaspoon of salt. Transfer the pasta to plates or a platter, garnish with remaining 1 tablespoon of pine nuts, and serve. For a little extra garnish, add a handful of pea sprouts. Delish!

Peace, love and green goddess pasta for all!


Just a little food porn for your Sunday funday. The moral of this story? Eat more greens! Yum!

Just a little vegan food porn.

Peace, love, no beef!


Spinach (gluten & wheat free) pasta with baby broccoli and tomatoes sauteed in garlic, olive oil and lemon zest. Seasoned with salt and freshly cracked black pepper (trust me, this makes a difference. The flavor is unbeatable). 

This was light, refreshing and is easy to make on a ridiculously hot summer day. 

[And in case you’re wondering…I didn’t eat much of this while I was sick. I made this but just barely nibbled on it.]