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Vegan Gluten Free Oatmeal Chocolate Chip Recipe: These cookies are such a great go-to delicious treat with low sugar. The oats make them hearty and they have the perfect balance of sweet, nutty, and salty. There aren't too many baked goods that turn out to be so good no matter if they are vegan or not. These vegan gluten free oatmeal chocolate chip cookies turn out delicious weather you make them with peanut butter or almond butter, eggs or a flax egg, gluten free or regular flour! Enjoy! Vegan Gluten Free Oatmeal Chocolate Chip Cookies: 1/2 cup of butter 1/2 cup of coconut sugar Dash of cinnamon 1 Egg or Flax egg (1tbsp of flax 3 tbsp of water let sit for 3 minutes) 1 tsp of vanilla 6 tbsp of nut butter of choice 1 tsp of baking soda 1 tsp of baking powder Pinch of salt 1 1/2 cup of oats 3/4 cup of sifted flour (gf or regular flour works) Chocolate chips about 3/4 cup Vegan Gluten Oatmeal Chocolate Chip Cookie Directions: Preheat oven to 375 degrees F. Coat an 8- or 9-inch square baking dish with parchment paper or use baking stone. With a hand mixer cream the butter and sugar together. Stir in the egg and vanilla extract Add the sifted dry ingredients and stir in nut butter. Add oatmeal and chocolate chips and mix quickly with the hand mixer to combine everything well. Make into balls and do the cross with the fork on top (like you do with PB cookies) Bake at 375 for 10-15 minutes Enjoy!!

Vegan Gluten Free Brownie Recipe: I have been perfecting this recipe for sometime now and we officially have a winner! These chocolate treats are a crowd pleaser or perfect for your salty sweet cravings! Enjoy! Vegan Gluten Free Brownie Ingredients: 1/4 + 2 Tbsp of vegan butter 1/2 cup of coconut sugar 1/4 cup of maple syrup 1/4 cup of almond butter 3/4 cup of cacao powder 2 Flax eggs (2tbsp of flax eggs + 5 tbsp of water) 1/4 cup of plant based milk 1 tsp of vanilla extract 1/4 tsp pink salt 1/4 cup of gluten-free flour 1/4 Almond flour 1 1/2 tsp of baking powder 1/4 cup of diced chocolate bar (dr.bronners is my fav) or chocolate chips 1/4 cup of walnuts Vegan Gluten Free Brownie Directions: Preheat oven to 350 degrees F. Coat an 8- or 9-inch square baking dish with parchment paper or oil. Prepare flax egg and let sit for 5-10 minutes. In a medium sauce pan melt butter, coconut sugar, maple syrup, and almond butter on low heat. Once combined turn heat off to add the rest of the ingredients. Mix in vanilla, cacao powder, and flax egg to combine. Place 1/3 of the chocolate chips (or diced chocolate bar) and the milk in the saucepan and stir to combine. Add the salt, gluten free flour, almond flour, and baking powder. Mix to combine Pour the batter into prepared baking dish and sprinkle with 1/4 cup walnuts, a pinch of flaky salt, and a sprinkle of chocolate chips or the diced chocolate bar. Put in the oven and bake until a wooden pick inserted in the center comes out with moist crumbs clinging, approximately 20 to 22 minutes. The edges should seem solid but the center will appear somewhat soft and will continue to set as the brownies cool. Remove from the oven and cool completely in the baking dish before cutting and serving.

Winter Health Tips From a Holistc Health Coach I wanted to share a few things I do for my health when transitioning into the Winter season. The days are shorter, the tempatures are cooler, and the hustle and bustle of summer has come to an end. Below are a few things that I implement in this season to feel my best. Is it normal to feel more tired in Winter? We have a busy culteral standard in general and the summer months tend to be the time where we have the most plans as the days are longer and the sun is shinning. With the time change and the cooler temperatures I think there is a normal desire to slow down a bit and change the pace from the longer days. It's normal for me to want to cacoon a little and snuggle up with a book on the couch in the evening. I notice my mind giving me lists of things I can be working on and it takes an intential thought to give myself permisson to relax and be ok with a little more of a reflective and introspective mood in this new season. I think of Winter as a time to reflect on the year and prepare and rest to bloom into the next Spring season. My goal is to restore, reflect, and nourish myself in winter so I can to go into the Spring with more energy! What supplements are best during Winter months? I get my blood work done yearly to see where I am with my vital nutrients. I always check my Vitamin D to know my baseline and I can supplement in Winter accordingly. Every person is different so I encorage you to talk to your doctor and get a blood test. Some supplements that are in my rotation during Winter are: Zinc Vitamin D Vitamin C B-12 Iron Does your skin get dry in Winter? My skin becomes dryer in the winter months and I step up my non-toxic skin routine to stay mosturized. I use Tata Harper beautifying oil, and Evanhealy body butter to nourish my skin. Hydration is also key for our skin to be healthy. It can be harder to drink water in the winter months for some and herbal tea is a great addition to your routine. My favorites teas are: Lemon balm Rasperry leaf Ginger tea What foods are best for Winter? Seasoanl produce and waarming foods are best in winter months. I crave more warming soups and nourishing foods in this season. I like to cook with fresh herbs like rosemary, oregano, and thyme. Seasonal Produce for Winter: Potatoes Pumpkin Winter Squash Brussle Sprouts Apples Beets Oranges Kale Sweet potatoes and Yams Swiss Chard Leeks Turnips In summary, consider these tips to feel your best through Winter: Give youself grace when it comes to slowing down a bit with these shorter days Eat seasonally and nourish youself with warming soups and roasted veggies Get your supplement routine dialed in. Our immune systems tend to be lower in the Winter months and its important to supplement accordingy Up your water and herbal tea intake to stay on top of proper hydration Use non-toxic products to stay mosturized Embrace the shorter days and use this time to reflect and rest. Continue to nourish youself and prepare for the new year ahead :) Looking forward to a healthy and happy Season! The suggestions above are based on my personal experience and I hope they insprie you to feel your best. If you are interested in 1:1 Perosnal Health Coaching please sign up here.

Vegan Spicy Miso Ramen Recipe Try this ramen noodle dish with ginger to aid digestion, miso to provide probiotics, and a touch of spice to keep you warm through the cooler seasons. Spicy Miso Ramen Ingredients: Dried ramen noodles 1 tbsp of sesame oil or coconut oil 3 tbsp of Tamari 1/2 an onion, sliced 2 garlic cloves, minced 1 knob of ginger, minced 3 carrots, diced (about 1 cup) 1 container of mushrooms, sliced 1 tsp of coconut sugar or maple syrup 1 tsp of veggie bouillon or 1 cup of veggie broth 1/2 tsp of dried red chill flakes or chili oil 5 cups of water 1 tsp of toasted sesame oil 1/2 cup of cilantro, diced 1 tsp of white miso paste 1/3 cup of green onions, diced 1 block of extra firm tofu, baked into cubes Spicy Miso Ramen Directions: Warm a medium sized pot over medium heat and add in the sesame oil or coconut oil. Add in Tamari, sliced onion, garlic, ginger, carrots, mushrooms, coconut sugar, chili flakes, and bullion. Stir to combine. Begin pouring in 2-3 cups of water once veggies are cooking. Let the broth simmer on low for 30-45 minutes and add more water as necessary. We want a concentrated broth that we will add more water to. Tofu: Pre heat oven to 375 degrees. Dice up extra firm tofu on a baking sheet lined with parchment paper and bake for 30 minutes turning half way through. Take out when golden brown on top. Add remaining water to the broth and taste and adjust flavor. Add more chili flakes for heat, Tamari, etc, Add in toasted sesame oil, chopped cilantro, and green onions. Take out a 1/2 cup of broth in a separate bowl and mix in miso paste. Add the mixture back into the pot. Keep on a low simmer until ready to serve. Bring another small pot to a boil and add in dried ramen noodles to cook. (follow instructions on package) Drain noodles Serve noddles in a bowl and label in ramen, top with tofu and extra fresh herbs, more chili flakes if desired. Enjoy!

Vegan Pumpkin Coffee Cake Recipe This pumpkin coffee cake is the perfect holiday baking treat! Get ready for your house to smell fabulous and to taste fall in this delicious treat :) Streusel Ingredients: 3 tablespoons almond meal or GF Flour 3 tablespoons coconut oil or vegan butter 1/3 cup coconut sugar 1/3 cup pecans, chopped 1/4 teaspoon ground cinnamon Coffe Cake Ingredients: Wet Ingredients: 1 cup pumpkin pure 1/4 cup melted coconut oil or vegan butter 1/4 cup of coconut sugar 1/4 cup of pure maple syrup 1 flax egg (1 tablespoon golden ground flaxseed + 3 tablespoons water, whisk together, set for 5 mins) 1 teaspoon pure vanilla extract Dry Ingredients: 2 cups gluten free or all purpose flour 1/2 cup almond meal 1 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 tsp of pumpkin spice 1/4 teaspoon salt Vegan Pumpkin Coffee Cake Directions: Preheat oven to 350°F. Line an 8-inch square baking dish with parchment paper or grease it. Make the streusel: Add the streusel ingredients to a small bowl. Using a fork, stir and fold until well incorporated. Set aside. Make the pumpkin cake: Add all the wet Ingredients to a large bowl. The pumpkin, coconut oil/or butter, coconut sugar, maple syrup, flax egg and vanilla. Whisk until well incorporated. Add the dry ingredients: flour, almond meal, baking soda, baking powder, spices and salt. Whisk together until just incorporated, making sure no flour patches remain. Batter will be very thick, you don't need to add any additional liquids. Pour batter evenly into prepared baking dish, spread into an even layer. Sprinkle streusel over pumpkin batter. Bake for 30-40 minutes. Test for doneness by sticking a toothpick into the center of the cake. Allow to cool for about 30 minutes. Let cool. Slice and enjoy!

I have posted vegan enchiladas before but this recipe just takes easy quick healthy meals to the next level! Making enchilada casserole is so easy and tastes delicious. I hope you enjoy! Ingredients: 1 red bell pepper diced 1 large zucchini diced 1 large yellow squash diced 1/2 onion diced 1 can or 2 cups of drained black beans Pack of tortillas (8) Jar of enchilada sauce (siete or Whole Foods 365 are my favorite) For topping: Cilantro Green onion Avocado Directions: Heat your oven to 375 degrees and prepare a 8x8 glass baking pan. Make sure all veggies are diced into small pieces. In a large non stick pan (option to add a bit of coconut oil or avocado oil to prevent veggies from sticking) heat the veggies on medium heat stirring frequently for about 5 minutes. Once fragrant turn down to low and add in your black beans and stir. In your baking dish pour 1/4 cup of the enchilada sauce to the bottom of the pan and tilt the pan to cover the base with the sauce. (you may need to add more as you get going). Layer the bottom of the pan with tortilla rounds. Feel free to cut them in half if your dish is to small to cover the bottom with tortillas. Take 1/4 cup of the veggie and bean mixture and cover the tortillas. Take 1/4 cup of sauce and cover the veggie mixture. Layer with more tortillas to cover the veggies and sauce and repeat one more time. End with covering the dish with tortillas and remaining sauce. Place in the oven for 25-30 minutes until the tops begin to look crispy. Note: feel free to turn your oven on broil the last minute or so if you like them extra crispy!

Vegan Gluten-Free Berry Crisp Recipe The long awaited berry crisp! This is so easy and quick to make. I have created a few different versions of this recipe and am going to share the healthiest version first :) As a disclaimer, sometimes I add vegan butter to the crumble topping and its great too! I love this recipe because I always have the ingredients on hand and it is definitely a crowd pleaser for brunch with some coconut yogurt or even a dessert with ice cream! Feel free to use any fruit you have as well! Vegan Gluten-Free Berry Crisp Recipe Ingredients: 5 cups frozen mixed berries 2 Tbsp of cornstarch 2 Tbsp maple syrup 1 Tbsp lemon juice Crumble topping: 1 cup gluten-free oats 1 cup almond meal or flour of your choice 2-3 TBSP of maple syrup depending on sweetness preference 1 tsp of cinnamon Pinch of sea salt Vegan Gluten-Free Berry Crisp Recipe Directions: Preheat the oven to 350F degrees Add the mixed berries, lemon juice, cornstarch, and 2 tablespoons of maple syrup directly to a baking dish. Stir to combine and set aside. In a separate mixing bowl add the flour, oats, cinnamon, salt. Mix to combine Then add maple syrup and combine until the oats stick together Crumble the topping over the baking dish and place in the oven for 30-35 minutes Pro tip: I like to bake mine in a few to go containers so we can eat them through the week or just save one to bake for a weekend morning

Pantry Clean Out Tip #1: The Best Ingredients? The whole goal is to look at your everyday pantry staples, and decide which of them can be upgraded to a similar product or a brand with cleaner ingredients. Not all of your pantry is going in the trash, but I have a important list of ingredients to replacement that include: Corn Syrup, Canola Oil, enriched flour, refined sugars, and a handful of others including natural flavors, dyes, and other agents that are surprisingly common. There are so many healthy food options and brands that don't sacrifice quality or taste but provide a much healthier alternative. I always try to vote with my dollar where I can to invest in brands that are listening to their clients and creating clean products that nourish us with out added chemicals and processed shelf stabilizers. Go through the ingredients on the items and make a list of ones that you need to replace Check expiration on the items and toss or compost anything that is expired Look at your local health food stores or for any sales on clean item swaps on your list Feel free to donate unwanted food or use it through and purchase a cleaner brand when it comes time! Pantry Clean Out Tip #2: Deep Clean This is a great time to get a deep clean in the pantry and the refridgerator. We want things sparkling to keep us motivated in the kitchen. For most my cleaning needs, I use Branch Basics! It really works and is the best non-toxic cleaner that I have found. Here is a discount code for you all. Pantry Clean Out Tip #3 Organization The next step is to get organized. Opening your fridge or pantry to find that everything has a home is so motivating. It speeds up the process of executing recipes, it makes you more excited to get into the kitchen, and leaves you so satisfied after you clean up by knowing everything is right where it belongs. For example, keeping beans or grains or any staples clearly visible or in organized easy to access locations increases your ability to decide what to eat and what recipes are available with your current ingredients. It’s hard to think when you’re hungry, but if you have plenty of healthy options in front of you, the choice is easier to make. Some of my favorite organizational aides for kitchens and pantries: The Container Store Mason Jars and Lids Meal prep containers If you're interested in having me over for a pantry clean out BOOK HERE I love going to clients houses and helping them do a pantry and fridge clean out and finding alternatives and ordering them to the house and setting them up with some new recipes! Pantry Clean Out: A Complete Nutritional Overhaul of your kitchen and pantry. Make your choices easier. Invite me into your home to reorganize the pantry and kitchen with healthier options. We begin with a dive into your current snacks and meals and identify any items with more wholesome alternatives, keeping an emphasis on organic products and nutrient rich ingredients, in order to keep you fully stocked, fed, and happy. ​ Includes: 2 hour, in person, ingredient clean out and reorganization Replacement Brand List+add to InstaCart 1 week of text/email 'product talk' follow up Recipe Book and Emailed Recipes If you're interested in having me over for a pantry clean out BOOK HERE

Wellness routines don’t have to go out the window when we travel. There are a few ways to set yourself up for success while on the go. I love getting out of my element, exploring somewhere new, and getting into a different culture while feeling my best. My ‘wellness on the go’ comes from 3 things: the essentials I bring in my purse, the snacks I prepare, and finding ways to connect with the community in the cities I visit. Purse essentials: Dr. Bronners non toxic hand sanitizer/deodorant I use this ALL the time. Its organic alcohol, glycerin, and organic lavender oil. It’s a non toxic option for hand sanitizer and also works as a deodorant if needed. Tea bags are a must for travel. I always travel with an organic ginger tea for digestion support. Reusable water bottles are so important to have on the road. Most airports have water refill stations. Essential oils are great to have on the road, there are so many great options but the two that have been the most supportive to me have been peppermint and lavender. I personally use peppermint topically for stomach support, headaches and lavender topically as a sleep aid or any anxiety. I think we are all familiar with how travel and flying can dry out our skin, I love traveling with this small size rose water for a refresher. Snacks: As a part of my carry on I make sure to reserve space for a snack bag. I use stasher bags for my food. I think simple snacks are a great way to never stay hungry but also have healthy options to grab and enjoy. If I am on a road trip there is more options you can pack in a cooler but on an airplane here are some options to consider: Date Balls are high in protein and easy to travel with which makes them a great snack to have on the go. Dried fruit is so easy to pack in a reusable bag and take for a plane snack or a snack on the go for your whole trip. Go Macro Bars Apples/bananas and almond butter packets Raw carrots and hummus Tofu veg sandwich from my local grocery store or I will make a wrap to bring on the plane Once I'm at my destination, there are some things I love to incorporate to enjoy the community and feel good after eating good food and trying new things! On the ground tips: I’ve found the best way to see a new city or place is to go to a local coffee shop. You can always meet a friendly local that will share their favorite places to eat or explore in your new destination . Food is a huge part of travel and provides so much insight to culture. A must is finding a local farmers market or health food store. It’s so so helpful to stock up on some fruits and snacks to have at your flat. I ALWAYS get lemons for warm lemon water in the mornings and bananas for a breakfast snack in case I wake up hungry before we get out to a cafe. Sunscreen is a must while traveling, especially a non-toxic brand like Suntegrity. I love the tinted moisturizer as a base. I always look at to see the best local hikes and recommendations for the area. Hope this helps! See you on the road! xx

Vegan Gluten-Free Breakfast Cookies Recipe: These vegan breakfast cookies have been a staple in my house lately! I personally wanted some extra snacks for post runs and they turned into a crowd favorite! I thought I would share them and see if you like them too! Vegan Gluten-Free Breakfast Cookies Ingredients: 2 tablespoons ground flaxseed meal / 5tbsp of water 2 cups GF rolled oats 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup smooth, creamy variety of almond butter 1/3 cup pure maple syrup 1 1/2 teaspoons pure vanilla extract 1/3 cup roasted sunflower seeds 1/3 cup dried cranberries Directions; Prepare the flax eggs. Combine the ground flaxseed meal with 5 tablespoons water. Stir and let sit for 10 minutes. Preheat the oven to 350ºF. Line two large baking sheets with parchment paper. In a large bowl, mix together the dry ingredients: oats, coconut, baking powder, baking soda, and salt. Add in the wet ingredients: almond butter, maple syrup, vanilla, and prepared flax eggs. Stir until well combined. Fold in sunflower seeds and dried cranberries.

If the dough is too sticky to handle, refrigerate it for 10-15 minutes to firm up slightly. Use an ice cream scoop or large spoon to scoop a heaping 2 tablespoons onto the prepared baking sheet, spacing them about 1/2 an inch apart.

Lightly flatten the top of each cookie with your hands. Bake the cookies for 18-20 minutes. Let cool, and enjoy!!


Store leftover cookies in an airtight container on the counter for 5 to 7 days, or in the freezer for up to 3 months.

Vegan Nacho Sauce Recipe I have been playing with this recipe for quite sometime :) I finally got it and it so delicious and versatile! Great for dips, burritos, tacos, salad bowls, mac & cheese, etc. Vegan Nacho Sauce Ingredients: 1 tbsp of avocado oil 3 chopped russet potatoes 1 chopped large carrot 1 sliced red bell pepper 1/3 of a yellow onion 1 jalapeño 3 cloves of garlic 3 Tbsp of plant based butter 1/4 cup of gf flour 1-1/2 cups of plant based milk 1/2 cup of nutritional yeast Salt and pepper 1 tsp of onion powder Vegan Nacho Sauce Directions: Preheat oven to 400 degrees Spray or drizzle avocado oil on a baking sheet Add diced potatoes, carrot, red bell pepper, garlic cloves, and jalapeño to the baking sheet and bake for 20 ish minutes- flipping half way through. (Take the garlic out around 15 minutes) Heat a skillet over medium heat and add vegan butter, and garlic paste from the baked garlic cloves. Stir for about a minute and add in the milk and flour and whisk until combined Take out roasted veggies and remove the seeds from the jalapeño Transfer vegan butter mixture to a high speed blender and add roasted veggies, (I start with 1/2 the jalapeño and adjust spice from there), nutritional yeast, salt and pepper, onion powder and blend to desired consistency. I like a little texture so I don’t purée it all the way! Serve and enjoy!!

Vegan Green Enchilada Sauce Recipe Quick and easy green enchilada sauce that's worth making!! All you need is a baking sheet and a high speed blender! Perfect for enchiladas, tofu scramble, taco salad, or salsa! This sauce is so yummy! I used to buy enchilada sauce in a can or jar but this recipe is too easy! Use the following ingredients for your green enchilada sauce, or add your own to improvise: Vegan Green Enchilada Sauce Ingredients: 1-2 tsp avocado oil 6-10 tomatillos, husks removed and rinsed 1 large or 2 regular sized poblano peppers, halved longwise with stem and seeds removed 1 Anaheim pepper, halved longwise with stem and seeds removed 1/2 small white or yellow onion, cut into large wedges 1 Jalapeño, halved longwise with stem and seeds removed. depending on spice level of jalapeño feel free to use 2 here 1 tsp veg bouillon, mixed in 3/4 cup of water or substitute: 3/4 cup of veg stock 4-5 garlic cloves Juice from 1 lime 1/2 tsp of sea salt Vegan Green Enchilada Sauce Directions: Preheat the oven to 450 degrees F and lightly grease baking sheet. Place on baking sheet: whole tomatillos (husks removed), poblanos (cut side down), onion wedges, and jalapeños. Place the whole garlic cloves underneath one of the poblano pepper halves. Bake for 15-20 minutes, flip with tongs halfway through. When golden and bubbly, remove from the oven and let cool slightly. Once cooled, add to your vitamix or high speed blender with veg broth (or water and bouillon) lime juice, and salt. Taste and adjust as needed, adding more lime juice for acidity, jalapeño for heat, or salt for overall flavor. Best when fresh, but you can add some water to thin it out if you are making this ahead of time! Perfect for enchiladas, salsa, tofu scramble, etc. Store leftovers covered in the refrigerator for up to 4-5 days or in the freezer for up to 1 month. Inspired by: Minimalist Baker