Creamy Curried Carrot Soup

Happy New Year!!!

Any on their New Year resolution flow? I’m not a big fan of making resolutions, it just feels like a setup for failure. My mom and I were having an awesome conversation this morning about the difference between hope, faith and trust.

It sounds like it’s pretty much that same shit, right?

Hope leaves a little twinge of doubt. “I hope I get the job.” or “I hope it all works out.”

Faith is a step onward and upward but still has some minimal belief that there is a possibility something won’t happen or show up or workout.

Trust is completely about surrendering. I trust that Universe has my back. I trust that the right job is coming. I trust that my body knows what is best for it.

This is all, of course, a matter of perspective. It can mean different things for different people. But to me, it really makes a ton of sense. Being hopefully isn’t a negative thing but I would rather wholeheartedly trust that my life is taking the right course and that I am doing all the right work to making this life positive, uplifting and amazeballs af.

Okay so what in the fudge muffins does this have to do with this post and resolutions?

Well, this year I’m back to focusing on recipe testing and fully devoting myself to working on two cookbooks.


So this is really my biggest intention for the year. Not a resolution. An intention. I am not hopeful or have faith, I trust that this is the right thing to do (if you know of any literary agents or publishers that dig ma flow, lemme know yo). And besides, recipe testing has its perks and really results in some awesome weird a** combinations.

This is where this recipe was born. I felt a tad bit toooooo selfish keeping this to myself.

I’ll be honest, I’ve NEVER made carrot soup but when hubby and I were on our honeymoon we had a delicious creamy carrot soup that ultimately had me questioning my current standings on this soup.

And boom. This sexy thang was born.

Creamy Curried Carrot Soup 

Serves 2
Total time: 45 minutes
What You Need:
  • 1 to 1 1/2 pounds of medium (smallish) carrots (mixed colors and sizes are cool too), sliced in half
  • 1 sweet potato, cubed
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon of ginger, chopped/minced/pulverized
  • 1/4 cup cilantro, roughly chopped
  • 2-4 tablespoons of coconut oil
  • 1 tablespoon (or more if you want it spicy) of fermented chili paste (or non-fermented, whateva you like)
  • 2-4 cups of water or veggie broth
  • 1/2 can full fat coconut milk
  • Salt, pepper to taste
  • Lime juice for garnish
How You Make It:
  1. Preheat your oven to 400 degrees F.
  2. Prepare a baking sheet with foil. Spread out carrots and sweet potato. Proceed to rub rub rub 2 tablespoons of the coconut oil over these babies.
  3. Proceed to roast for 20 minutes or until sexily golden.
  4. Meanwhile, in an appropriately sized soup pot, sautee garlic, onion and ginger in coconut oil. Let it get fragrant and awesome.
  5. Stir in chili paste and season with more salt if you feel it’s necessary.
  6. Whisk veggie broth or water into the pot and bring to a boil.
  7. Once boiled, simmer on medium heat until your veggies are ready.
  8. Remove your veggies from the oven and slowly add to the liquid. Cook for about 15 minutes.
  9. Carefully remove soup from heat and pop soup (either in batches or all at once, just be mindful of heat) into a blender. Blend until creamy and return to pot.
  10. Pour in coconut milk and turn on the heat for about 5 minutes. Stir frequently to make sure it’s incorporated.
  11. Garnish with lime juice and cilantro, maybe more salt, if ya wanna do that 😉 or maybe some chili paste.
  12. Boom.

Now, how delicious is that?!

Peace, love and NO beef!



Mighty Mango Salad {Cleanse Approved + Delish}

My fellow New Yorkers and myself have felt the intense sweat fest of the last few weeks which were briefly followed by a few days of Autumn teasing us (you know, with the cool breeze and low temps). But then sister Summer decided she was no where near gone and smacked us in the face with heat. If you thought you could stop eating watermelon and tropical fruits to cool you down, you were wrong.


This is why this salad is the bomb diggity.

Let me give you a few buzz words to get the taste buds ready…because I promise you…you will want this in your belly…or on top of chips before entering your belly. It’s that freakin’ good.

My might mango salad is…



tangy (love tangy)


but ultimately…cooling.

I know you must be hungry by now. MWAHAHA!

Mighty Mango Salad


Serves 2 (or 1 hungry human)
Total time: 10 minutes (depends on how precise you feel like being)

What You Need:

  • 1-3 radishes, thinly sliced
  • 1 ear of corn (roasted on the fire if you have the patience), kernels removed from the cob
  • 1 avocado, diced
  • 1 humongous heirloom tomato, diced
  • 1 mango, cubed
  • 1 cup of black beans, rinsed
  • 1 scallion, chopped
  • 1/4 cup cilantro, roughly chopped (keep the stems, don’t toss, use ’em up)
  • 1-2 limes, juiced (for extra zestiness)
  • Salt and pepper to taste

How You Make It:

  1. Combine all yummy ingredients in a big bowl.
  2. Season. Set aside for proper flavor mingling. Let’s say about 5 minutes.
  3. Enjoy with chips but a smile…of course 😉

Peace, love and NO BEEF!



Superfoodie Summer Berry Smoothie {Feel Amazing All Day Errday}

Summer (if didn’t know this already) is my favorite season. It’s besides the glorious heat and outdoor adventures. For me, summer is all about the food. Everything I love is in season. I mean, watermelon JUST showed up at the farmers markets but at least there has been a great selection of berries and cherries. 

I love that the farmers market exposes me to things I normally would not have tried if I went to the grocery store. I mean come on, where can I find fresh gooseberries and black raspberries?!!

Berries and melons are how I survive the summertime. They keep me hydrated, energized  and bikini ready. Well, putting on a bikini and feeling sexy af no matter what you wear is the best way to be bikini ready. I don’t like those weird summer weight loss ads. Who the heck decided what the perfect body for wearing a bikini was anyway?!
Okay enough on that rant 😉

Seriously, summer is my favorite time. And my smoothie game is really on point. Some days I eat way less and miss out on essential nutrients with the sweating. And that’s no Bueno. This is where Amazing Grass comes in. I can count on having at least one smoothie a day to get that good good nutrient dense ish in my system.
I have tried EVERRRRY protein powder on the planet and some things are just not meant to be consumed by humans. This is different. 

This superfood blend has 20 grams of complete plant-based protein, 7 servings of alkalizing greens and 2 full servings of fruits and veggies. Say what???

I mean and you can squeeze in your energy boosting spirulina too. So basically you can get that coffee kick without the coffee. 

I’m a huge fan of the vanilla flavor and the best part is there’s no added refined sugar. For the freakin win!!

In all realness, it’s super simple to incorporate to all your smoothies or even if you want to add to your yogurt that’s pretty badass too. 

This smoothie recipe is a great balance of creamy with all the sexiness from the healthy fats from the MCT or coconut oil and avocado and the tangy-ness from the seasonal berries. You will be glowing inside and out. I promise 😉

Superfoodie Summer Berry Smoothie {Feel Amazing All Day Errday}

Serves 1

Total time: 2 mins (too easy not to make everyday!)

What you need:

  • 1-2 cups of spinach or kale
  • 1 avocado (for sexy fat)
  • 1-2 tablespoons of MCT oil ( Medium-chain triglycerides) 
  • 1 heaping scoop Amazing Grass protein (or your favorite plant based superfood protein powder)
  • 1/4 cup black raspberries
  • 1/4 cup blueberries 
  • 1/4 cup blackberries 
  • 1/4 cup dark sweet cherries
  • 1-1 1/2 cup coconut water
  • Ice (optional)

How you make it:

  1. Whiz these sexy ingredients in your blender. 
  2. Flip your hair back and forth and shake your sexy butt cuz baby you’re fine as hell. 
  3. Feel good about yourself for enjoying a superfoodie summertime sexy smoothie. 

Peace, love and NO Beef!


Super Stuffed Peppers {Almost Vegan, Perfectly Delish}

Tempeh Bacon Lettuce & Tomato Sammies (4)

When life gets insane in the membrane, meals that are simple to put together and extra nourishing really make everything that much better.

I’m not going to lie, the last few weeks have been challenging for me. I’m adjusting to a new work schedule and I think I’ve spread myself pretty thin (just picture this: I work three jobs- not complaining, I love what I do- I’m planning a wedding that’s 2 months away, I still need to have the time to eat, sleep, cook, get mani pedis and enjoy summer).

Being human is a challenge sometimes.

Some days we sleep less.

Some days we eat less or more.

Balance is such an illusion. It’s not real. We can truly have it all but we don’t need to sacrifice it all in order to have it. I’m not a delusional holistic health guru. I exist in this real world. Sometimes there is no time to slave away in the kitchen and it is too damn hot to turn on the mother flippin’ oven or even stand near a stove and pizza sounds like the best option.

This recipe was born on a day it wasn’t too hot to put on the oven and I just didn’t want a ton of pots going at the same time. I just wanted to take what I already had in my fridge, put it together in a semi-cohesive, orgasmic, healthy dinner.

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I’ve done this a handful of times over the last month or so and to be honest, it only gets more and more delicious (and random af).

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Protein Powered Mason Jar Muesli

Tempeh Bacon Lettuce & Tomato Sammies (3).png

Wait…what in the heck is a Muesli?!

For the last few weeks, I’ve been packing my breakfasts for work (in addition to my daily green smoothie)…and besides the usual overnight oats, I decided to give Muesli a go. And besides, I have some kickass protein powders that I figured belonged in my breakfast (and no longer in my smoothie…I think I over did it for the last month, so I’m all about switching thangs up).

But wait…for realz, what is muesli?

According to our friend the Dictionary and Wikipedia, muesli is a: breakfast and brunch dish based on raw rolled oats and other ingredients including grains, fresh or dried fruits, seeds and nuts, and may be mixed with cow’s milk, soy milk, almond milk, other forms of plant milk, yogurt or fruit juice. 

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Now, I’m not a fan of mixing oats with juice but I’m all about the yogurt and almond milk combo. It’s really nourishing, filling and pretty friggin’ deeeeelish.

This recipe makes breakfast even more amazeballs. It keeps you satisfied because it’s jam packed with protein (that Bob’s Red Mill, really hits it on the head), a variety of textures (I’m all about the crunchy) and keeps the body cool. Sometimes hot oatmeal is not sexy on a muggy summer day.

Besides, don’t you think your breakfast could use an upgrade?! I know I like a little variety (here’s my overnight oats recipe…it’s similar and perfectly adaptable).

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