These recipes are all vegan, gluten-free, and made without any refined sugars!


Potato Salad

4 cooked and peeled potatoes

5 diced dill pickles

1/3 cup of chopped celery

1/4 cup of chopped dill

1/4 cup vegan mayo

3 tablespoons Dijon mustard

A quarter of a sweet or red onion

Combine ingredients in a bowl. Add salt and pepper to taste. Garnish with fresh parsley if desired. Serves 2. 


Zen Energy Smoothie

2 pitted dates

1 ripe banana

a handful of almonds

1 leaf of kale

pinch of dry, flaked, unsweetened coconut

2 tablespoons of Maca powder

Wash your kale and combine all ingredients in a blender. Add ice if you'd like it to be colder. Also, if you were wondering - Maca is a root native to Peru that helps build muscle and balance hormones! Enjoy this guilt-free delight :)


Hippie Tacos

1/2 an avocado

2 corn tortillas

1/2 cup cooked black beans

1/2 cup of corn

1 cooked and diced sweet potato

2 tablespoons tahini

1 tablespoon nutritional yeast

Sauté black beans, corn, kale, and diced sweet potato in a pan so that they are all the same temperature. I love using Trader Joe's Cuban Style Black Beans because they come with onions and green peppers. Heat up your corn tortillas in the oven or on the stove. Add a thin layer of tahini onto the tortilla once it is thoroughly cooked. Then add the black beans, corn, sweet potato, and kale. Slice up an avocado and add it if you have one, followed by a sprinkle of nutritional yeast. For those who are unfamiliar with nutritional yeast, it is a complete protein with B12 and iron. 


Artichoke Hummus

1/2 cup of organic chickpeas

1/3 cup of artichoke hearts

3 tablespoons of olive or avocado oil

juice from half a lemon

2 tablespoons of tahini

I use Trader Joe's organic garbanzo beans that come in a green can. I strain and rinse them in fresh water and add them to the blender. I then add my artichoke hearts, oil, lemon juice, and tahini. After everything is blended and creamy, a put the hummus into a bowl. I garnish with fresh parsley and paprika. This hummus is great with rice crackers, carrots, or celery. Will make up to 3 servings so you can enjoy throughout the day or share with friends! 

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Coconut Bars

2 tablespoons of Maca

3 pitted dates

dash of cinnamon

1 tablespoon of coconut aminos

2 tablespoons of coconut oil

pinch of dried, unsweetened coconut flakes

3 tablespoons of unsweetened, raw cacao

handful of cashews, almonds, and/or walnuts

splash of vanilla (optional)

1/4 cup of water

Combine all ingredients and blend. Consistency should be thick and moldable when finished. Place a wax sheet on a baking pan and then add the mixture on top. Leave in the freezer for at least 30 minutes. Remove from the freezer and slice up the bars into squares. These little bars are a great snack before leaving the house or working out!