I’m pretty sure this is why the instant pot was invented. This tasted like it was simmered for hours over the oven.  With creamy cashews that were soaked for a day and pureed into smooth milky heaven.  But none of that happened.  In fact, it only took 20 minutes of hands on time at the most. Creamy Tomato Soup / Vegan Vodka Sauce Ingredients: 2 tbsp olive oil 1 tsp garlic infused olive oil (or 1 tsp minced garlic) 4 oz chopped mushrooms 1 small yellow onion, diced 1 tsp salt 1/2 tsp pepper 2… Read more >

This is the best lunch I’ve had in a while. It’s the gnocchi salad of my dreams and it happened by sheer randomness, but I want to post the recipe to remember forever. Kale with gnocchi and smoked salmon Ingredients: 1 bunch kale, destemmed 1/2 lemon, juiced 1-2 tbsp olive oil pinch salt and pepper 1 cup cooked gnocchi 2-3 oz smoked salmon 1/4 cup shaved manchego cheese Directions: If you don’t have gnocchi already cooked, boil water and cook some gnocchi, while you prep the salad. Massage the kale in the juice from half… Read more >

This is my new favorite cookbook (prime day for the win). It’s like it was written for my eating style – gluten and dairy free without refined sugar!  I love it.  I totally watched Laguna Beach way back in the day.  I lived in LA during the height of that show…and then The Hills…oh MTV days….hahaha.  And now Kristin Cavallari is a legit cookbook author!?!  Crazy times.   Anyway, flipping through the book I am excited about so many recipes. First, muffins.  Banana quinoa flax muffins to be exact. I didn’t have quinoa flour on hand… Read more >