Lavender Smoothie

I’ve fallen in love with lavender. I use the oil to help calm me and get rid of headaches. I use the herbs and buds in recipes. It’s such a useful plant and it smells divine and looks beautiful — there really is no downside to using it! For this smoothie, I combined some unique flavors that actually go together very well. I put peanut butter in every smoothie as it is, but I second-guessed putting it in this one. Then I thought, why not? If I’m a recipe developer, how can I develop recipes without experimenting? It’s kind of an oxymoron, but I often second-guess myself when creating new things. Even in the experimental stage, which makes no sense to me, because I know it’s an experiment. Yet, I’ll still question myself. I also don’t like not getting things right on the first try. But before this intro turns into a personal roast of myself and of my amateur-chef shortcomings, I’ll leave it at that and say that this smoothie was an extremely positive result of my recipe experimentation. The end.

Iavender smoothie


What You’ll Need:

  • 1 – 1 1/3 cup of your favorite non-dairy milk (I used almond milk)
  • 1/3 cup of frozen raspberries
  • 2 tablespoons creamy peanut butter
  • 1 teaspoon whole lavender buds (I purchased mine at Whole Foods Market)


What to Do:

  1. Place all ingredients in a blender and blend together.
  2. If your blender has different speed settings, blend on a medium setting until everything is well blended. Otherwise, blend for approximately 20 seconds until everything is well-blended.
  3. Sprinkle additional lavender buds on top of smoothie to garnish.


Date posted on Instagram: 9/17/18

Hazelnut and Cacao Milkshake

I recently got a container of vegan protein to start making shakes with. I barely liked protein shakes before I was vegan, but I was curious as to how this one would taste and also to see if it was truly filling (it has 20 grams of protein per serving). The flavor is amazing and it doesn’t have a slightly weird after-taste which I remember other non plant-based protein shakes having. And it does keep me pretty full. Because the flavor was so on-point, I thought– why not make a milkshake? You kill two bird with one stone– you get a sweet, flavorful dessert, and also filling protein that’s healthy for you. Yep, I’m a genius. This was also my first time trying Elmhurst brand’s hazelnut milk. So. good. The idea here was to make a Nutella shake– it was a fail. But the outcome was still tasty!

Hazelnut and Cacao Shake top

What You’ll Need:

  • 2 scoops of a vanilla flavored, plant-based protein powder (I used Kos Naturals)
  • 12 ounces of hazelnut milk (I used Elmhurst brand)
  • 1 medium-sized banana, cut into four pieces
  • 2 tablespoons cacao nibs
  • 3-4 ice cubes

What to Do:

  1. Place milk into blender along with protein powder, banana slices and ice cubes.
  2. Blend (on medium speed if your blender has different speeds) for about 15-20 seconds.
  3. Remove lid and add cacao nibs.
  4. Replace lid and blend again for about 20 seconds.
  5. Pour shake into a glass.
  6. Sprinkle remaining tablespoon of cacao nibs on top of shake to garnish, and serve. Bon appetit!

Date posted on Instagram: 6/4/18

Chia pudding with Strawberries, Raisins and Cashews

An easy way to create a vegan pudding without a ton of ingredients that taste amazing and is super filling!

Chia Pudding w/ Strawberries, Raisins and Cashews

What You’ll Need:

ATTENTION: This recipe requires 24 hours of prep time! Please plan accordingly!

  • 3-4 tablespoons of chia seeds
  • 1 cup of your favorite milk alternative — I used unsweetened vanilla almond milk
  • About 3-4 fresh strawberries
  • About 2 tablespoons of raisins
  • About 2 tablespoons of cashews
  • One 8 to 16 oz. mason jar with a lid (any bowl or container with a lid can be used but I prefer to use mason jars)
  • 1 tablespoon of agave syrup (optional)


What to Do:

  1. Place 3 or 4 tablespoons of chia seeds in the mason jar**.
  2. Pour entire cup of milk into jar and mix immediately as the chia seeds will start to expand right away.
  3. Add agave syrup and mix into chia pudding — I like sweet chia pudding but this step is optional.
  4. Cover with lid and let sit for approximately 3-4 minutes.
  5. Remove lid and stir again to remove any clumps of chia seeds that do not have liquid throughout them.
  6. Cover with lid again and put chia pudding in the fridge — leave overnight.
  7. Remove mason jar from fridge and open; spoon chia pudding into a serving bowl and smooth out.
  8. Cut strawberries into lengthwise slices.
  9. Add strawberries, raisins and cashews on top of chia pudding; serve. Bon appetit!


** The typical ratio for chia pudding is usually either 3 or 4 tablespoons of seeds for every 1 cup of liquid. The more seeds you add, the thicker the pudding will be. I prefer my chia pudding a little more viscose and not super thick, but then it also depends on my mood — rarely I’ll add a little more chia seeds. You can play around with the ratio of both seeds and milk to see what tastes best to you. Sometimes people find the texture of chia pudding a little tough to get used to — that’s how I felt the first time I tried it, so maybe using less chia seeds may work better at first 🙂 .


Date posted on Instagram: 1/24/18

Apple and Almond Butter Snack

A quick and easy snack that is filled with fiber so it will help keep you full and fueled for your day!

Apple and Almond Butter Snack

What You’ll Need:

  • 1 medium organic granny smith apple
  • 2 tablespoons almond butter
  • 1 tablespoon chia seeds
  • 1 tablespoon ground flax seeds


What to Do:

  1. Cut apple into 8 slices.
  2. Place apple slices onto serving dish.
  3. Spread almond butter across apple slices.
  4. Sprinkle chia seeds and ground flax seeds over apple slices.
  5. Serve and enjoy — Bon appetit!



Date posted on Instagram: 1/18/18