Vegan Kale Caesar Salad

kale caesar.jpg

This Vegan Kale Caesar Salad is honestly one of my FAVORITE ways to eat kale... I'm obsessed.



  • 1/2 Cup cashews, soaked
  • 5 tbsp hemp seeds 
  • 1 tbsp dijon mustard
  • 1 tbsp apple cider vinegar
  • 2 tbsp nutritional yeast
  • 1/4 cup lemon juice
  • 1 garlic clove
  • 1/2 cup water



Make sure your cashews are soaked. Something around 3hrs or overnight will do it.
Add it all to a high speed blender ( Start with less water as you can always add more if you want it more liquid) and blend until smooth. 
Sprinkle with hemp seeds and more nutritional yeast and serve.

Chickpea Tikka Masala


INDIAN in 30 min or less...

Granted I have close to NO experience with Indian cuisine, and I bet you don't really care what I call it.. I guess this is as close as I get to something masala like, haha. 

Though the ingredient list is a bit lengthy, this is the fastest and easiest dish EVER and comes together in less than 30 min.. #MomLife APPROVED, just sayin'.



  • 2 15oz cans of chickpeas
  • 1 can coconut milk 8oz ( I use this and get mine here )
  • 1 18oz can of chopped tomatoes ( anything between 18-25oz will do)
  • 1 inch fresh ginger 
  • 1 medjool date ( remember to remove the pit ๐Ÿค—)
  • 1 lage onion
  • 3 tsp Garam masala
  • 2 tsp coriander
  • 2 tsp cumin
  • 1 tsp paprika
  • 1 tsp cinnamon
  • 1.5 tsp ground turmeric
  • dash of cayenne - or more 
  • White or brown rice
  • fresh cilantro 

*always go for organic and when buying canned stuff, make sure it's a BPA free lining :)



  1. Roughly chop ( it will all go in the blender later) onion & ginger.
  2. add onion, ginger and date (pit removed) to a pot and lightly saute till the onions become soft and translucent.
  3. add all your spices and give it a good stir.
  4. poor in your can of tomatoes and let it simmer for 5 min. 
  5. transfer it all to a high speed blender and blend until smooth
  6. transfer back in your pot 
  7. add coconut milk , bring to a low simmer and stir
  8. add your chickpeas and let simmer for 5 min and make sure to taste to your liking. It might need some salt or cayenne or who knows.. You know your tastebuds best ๐Ÿค— 
  9. Serve with jasmine or brown rice and load up with fresh cilantro :)

*I sometimes add red lentils to this dish and If you desire to try that out I will recommend adding the lentils first (step 8) and letting them cook through ( about 35 min ) before adding chickpeas so you don't over cook them as they are pre cooked. If you do this, remember to stir often so it doesn't burn :)

ENJOOOOY.. and make sure to tag me on IG if you try this recipe
โค , Diana


BROWNIES - Gooey & Gluten Free


That's right... BROWNIES... If you want to make me a treat... make me BROWNIES!!!!
It's one of my absolute favorite things ever! Even better served warm with vanilla ice cream... Yeah.. You pretty much can't go wrong with that.. Seriously... 

As for this recipe, don't swap anything.. If you use all coconut sugar and leave out the maple syrup, you'll have a much more caky result.. The same goes with leaving out the oil.. Basically.. Stick to the recipe.. I have not yet tried using flax eggs but if you do, plz lemme know how it goes. 



  • 3/4 cup SMOOTH almond butter
  • 1/4 cup maple syrup
  • 1/2 cup coconut sugar
  • 1 tsp vanilla powder
  • 1/4 cup unsweetened cocoa powder ( I use this )
  • 1/4 cup avocado oil 
  • 3/4 tsp baking soda
  • 1/2 cup arrowroot
  • 2 eggs
  • Pinch of salt
    Optional:  1/2 cup chocolate chips
    Optional: For a 'protein brownie' I sometimes add 4 scoops of THIS collagen protein

๐Ÿซ Preheat oven, MIX all ingredients together - no specific order!
๐ŸซFill a 9x9 pan and bake at 350F for 15min. Let cool completely - if you can wait ๐Ÿค—
*  (I'd rather under bake than over bake as you could always pop it back in.)

NOTES: Not all almond butter is created equal. Some are more smooth than others and I've found that somehow it does make a difference - the more smooth the better but hey.. They still taste amazing. I recommend getting almond butter that doesn't have any other ingredients added.

Have fun baking...

โค , Diana

My Go To Green Juice



I personally like my green juice so green that I don't want to eat greens for another week (though I still do ๐Ÿ˜‹ ) I prefer to drink it in the morning to start my day but to be honest, I'll drink this any time any day..

My go to recipe has changed since I'm nursing but I'll still post my go to recipe for you non nursing ladies ๐Ÿ˜˜ I can no longer consume parsley as it stops the milk production (at least if you consume as much as I did) 

I also don't usually add any fruit other than lemons but if you're new to this juicing thing, I'd recommend adding an apple or pear.


  • 2 leafs of kale
  • 2 stalks of celery
  • 2 lemons
  • 1 bunch of parsley
  • 1 bunch of cilantro
  • 1 inch ginger
  • 2 cucumbers

*TIPS: I save the kale stems when I make kale salad and juice them later :)


Now that I'm not adding parsley simply just leave it out or add other fun things such as carrot tops when I get fresh carrots from the farmers market :)



I found that when I had a crappy juicer I would juice less. It was a pain to clean, set up, take apart and everything in between but the better the juicer the more I juice. The same with my blender or any kitchen equipment for that matter. So choosing the right juicer from the beginning pays off..

I personally have the OMEGA 8008 and I LOOOVE IT... I've tried quite a few juicers in my lifetime and this is definitely the one I find to be the best slow juicer.

I'm sure they might have made a better upgraded version at this point as I've had this for a few years but his one fits my needs :) That said, if you don't juice much you could probably get away with buying a cheeper high speed juicer but be aware that you often have to use more produce to get the same amount of juice. Plus it seems to oxidize faster. So depending on how often you juice - once a day/week/month/ it may be worth the investment.


Have fun experimenting  ๐Ÿค—

โค , Diana