this lasagna will change your life. it has a lot of steps, but

they’re all easy and worth it.

step 1: soak ~8oz. raw cashews for at least 4 hours

step 2: make a tomato sauce [or buy a really really good one. Rao’s is the only brand i’d consider]

step 3:sauté up some kale + spinach with olive oil, salt, pepper,

garlic powder, and some nutritional yeast

step 4:slice 1 eggplant, 1 yellow zucchini, and 1 green zucchini =

length-wise so they look like long lasagna noodles. i’d say my =

slices were 1/4″ thick

step 5: make cashew “ricotta”. here’s how:


-your soaked cashews from earlier

-2 tablespoons nutritional yeast

-1 tablespoon apple cider vinegar

-1 tsp onion powder

-2 cloves garlic

-1 tsp salt

-1/2 tsp pepper

-2 tbsp – 1/4 cup water


add all ingredients to a food processor. i loveeeee my ninja

express. it’s cheap, so effective, and easy to clean.

keep scraping down sides of food processor/adding splashes of water

until the consistency looks like ricotta. feel free to add more


now layer your lasagna:

1. tomato sauce

2. eggplant slices

3. tomato sauce & cashew ricotta (spread evenly on eggplant)

2. yellow zucchini

3. tomato sauce & cashew ricotta (spread evenly)

4. cooked greens

5. green zucchini

6. tomato sauce & cashew ricotta (spread evenly)

7. eggplant

8. rest of sauce and cashew ricotta

bake at 350º for 1 hour

top with fresh EVOO and basil



it’s not okay how delicious these are. like… i have no self

control as it is, and now these paleo everything biscuits are

sitting in my freezer, ready to be heated/toasted at any waking

moment. it’s not okay.

what is okay, is that there’s no gluten, dairy, or refined sugar in

these delicious, crumbly treats. they do have eggs, so if you’re

vegan, try substituting with a flax egg. i eye-balled most of the

ingredients, and it worked out fine, but i’ll try to give you actual



-2 eggs

-1/4 cup melted coconut oil

-1 tbsp apple cider vinegar

-1/2 tsp baking soda

-1/4 tsp salt

-1 tbsp date sugar

-1/4 cup Bob’s Red Mill paleo baking flour

-1/4 cup almond flour

-2 tbsp unsweetened shredded coconut

Trader Joe’s everything bagel seasoning


alright here’s where i went rogue, and it still worked out, so feel

free to go rogue as well. and remember to preheat your oven to 350!:

1. whisk together eggs, coconut oil, apple cider vinegar, date

sugar, baking soda, and salt

2. add in paleo baking flour & almond flour until mixture comes

together. the batter should be pretty gooey, but thick

3. add in your coconut

4. feel free to add more almond flour or paleo baking flour if the

mixture seems too sticky. the consistency was like… between a

banana bread batter and a cookie dough

5. use a spoon to scoop biscuits onto a parchment paper-lined

baking sheet. i think this recipe made 5 or 6? depends on how big

you make them. feel free to shape them a bit with your fingers

6. brush on some more melted coconut oil

7. add everything bagel seasoning on top. push seasoning into

biscuit with your hands so it really sticks

8. bake for around 15-17 minutes. i kept my eye on them and took

them out once they were golden/almost slightly brown.

9. eatttttt.

these are so good. let me know if you make them!


i got a lot of guesses on what makes these healthy pancakes green:

matcha, avocado, spirulina, kale. you’re all wrong… it’s spinach!!

recipe below:

-1 overripe banana

-2 eggs

-large handful spinach

-splash unsweetened almond milk


-some date sugar, if need be (this is just dried, ground up dates. i buy mine at whole foods)

-pinch of salt

-1-2 tablespoons chickpea flour

-frozen berries

-unsweetened dried coconut

-almond butter

combine all pink ingredients in blender or food processor. add in

chickpea flour until slightly thickened (they really don’t need to

be too thick to hold together… trust me)! fold in some frozen


cook on a non-stick pan in coconut oil.

top each layer with more cinnamon, dried coconut (and date sugar if

you’d like. coconut oil between each layer is also nice). top with

almond butter, cinnamon and coconut.


i’m writing this post as i’m eating what i can’t believe is

not actual mint chip ice cream.  seriously, this recipe is so damn

good and proof that you don’t need to eat food that’s ridiculously

unhealthy in order to satisfy any sort of craving.  every time i eat

this (aka every other day) not only does my sweet tooth go away, but

i am actually left feeling full.  this nice cream is seriously like

a full meal.

recipe below.  please try it and let me know what you think.

-1/2 avocado (fresh or frozen)

-1 1/2 frozen bananas (slightly over-ripe)

-1-2 handfuls of baby spinach

-1 tsp coconut oil

-3-4 dashes of peppermint extract

-splash of vanilla extract

-teeny splash of unsweetened almond milk or water

-1/2 palmful of cacao nibs (and more to top off)

blend it all together (i use a ninja express chop) and top with more

cacao nibs. eat it. keep eating. make more if you want… it’s good

for you.


guys… summer is almost here, and i’ve been taking the whole summer
body thing prettyyyy seriously. in fact, i haven’t had processed
sugar in one month and (almost) 2 weeks. how crazy is that?

the first day/week was hard. i felt like my body was addicted to
both sugar and snacking, and i had to ween myself off of this
horrible drug.

i’ve cheated maybe 4 times total with a tiny bit of bread (and
the occasional bite of pasta) at certain food events that i’ve
attendedbut truly haven’t had a sweet dish/dessert (made
with processed ingredients) this entire time.

but since i am human, i still crave something sweet every once in
while. insert the other night, when all i wanted to consume
were…lemon bars

unfortunately, lemon bars don’t really fit into the whole “i have to
be in a bikini in 2 months” thing, so i developed this super healthy
lemon bliss ball recipe using nothing but whole, clean ingredients.

and oh my gawd, these are delicious. these bites literally melt in
your mouth and taste like they were made with butter. nothing about
them feels healthy, but they are. and one is totally enough to
satisfy. here’s how i made my refined sugar-free, gluten-free, vegan
lemon bliss balls (keep in mind i didn’t measure, so these are all


3/4 – 1 cup slivered almonds
2 handfulls shredded coconut
1 cup medjool dates
zest & juice of 1 lemon
pinch of salt
1/2 teaspoon vanilla extract
more shredded coconut and lemon zest

how to:

1. place almonds, coconut and lemon zest in a food processor (i
recommend the ninja express chop). pulse until flour-like

2. add in dates, 3-4 at a time. pulse until they are in tiny pieces.
keep adding dates until all have been pulverized. the “dough” will
be crumbly

3. add in salt, lemon juice, and vanilla extract. pulse until a
stick dough forms

4. roll into balls and roll the outside with the additional coconut
& lemon zest

5. chill for a little bit. and then EAT. ALL OF THEM.

please let me know if you tried this recipe!! i’m obsessed and want
other people to appreciate them with me.