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Ch’cken nuggets

I rarely make anything with tofu, but this is one of my favorite ways to use it when I do buy it!


• 1 block of firm tofu, pressed, cubed.

The marinade:

  • 3/4 cup plant milk (preferably oat).
  • 1 tbsp lemon juice.
  • Pinch of black pepper.
  • 1/2 tsp paprika.
  • 1/2 tsp sea salt

The breading:

  • 1/4 cup cornstarch or tapioca starch.
  • 1 tsp paprika.
  • 1/2 tsp dried thyme.
  • 1 tsp garlic powder.
  • Sea salt to taste.
  • Pinch of black pepper.


• 1 cup bread crumbs.


Combine the marinade ingredients and marinate the cubed tofu for about 2 hours. Do not drain the marinade. Combine the breading in a small bowl and in a second bowl place the bread crumbs. Roll the marinated tofu in the cornstarch mixture then back into the marinade and lastly into the breadcrumbs. Bake at 350F for 20-25 minutes.


Mediterranean salad

Iceberg lettuce, kalamata olives, sundried, tomatoes, and vegan pesto dressing!


  • Chopped iceberg lettuce.
  • 2 artichoke hearts, quartered.
  • 1/4 cup cooked chickpeas.
  • Sundried tomatoes in oil.
  • Kalamata olives.
  • Vegan pesto ( basil pesto (v gf)
  • Extra olive oil for the pesto.


Toss together lettuce, artichoke hearts, chickpeas, a few sundried tomatoes, and kalamata olives. Whisk together some pesto and olive oil. Drizzle over the salad and enjoy! I love serving this with pasta.

Watermelon banana shake

I have gotten addicted to freezing watermelon and using it in smoothies, sorbets, and vegan ice creams! Make sure to freeze the banana and watermelon the day before you make this.

Serves: 1-2


  • • 1 frozen banana, peeled.
  • • 3/4-1 cup of frozen watermelon chunks.
  • • 1/4-1/2 cup dairy free milk (if needed).
  • • 1 scoop vanilla protein powder (optional).
  • • coconut flakes as an optional topping.


Blend all the ingredients together in a blender or food processor until smooth.

Mango and pink dragon fruit nice cream

I’ve made this nice cream many many times and it never fails! No added sugars make this ice cream-like snack healthy!

Serves: 2-3


  • 1 cup frozen mango.
  • 1 cup frozen pink pitaya dragon fruit.
  • 1/4 cup milk of choice.


Combine ingredients in a blender or food processor until smooth. Serve in bowls or glass cups.

Carob protein bites

Carob powder is very very similar to cocoa powder except it has no caffeine! Perfect for anyone allergic to chocolate!

Makes: 8-10 bites


  • Pinch of sea salt.
  • 1/2-1 cup oats.
  • 3 tbsp carob powder (you can use cocoa powder if necessary).
  • 1 chia egg (2 tbsp chia seeds + 4 tbsp water).
  • 1/4 cup nut butter.
  • 1 cup pitted medjool dates.


Combine in a food processor until a crumble like texture forms. Using your hands roll the mixture into balls (8-10 of them). Set on a plate and enjoy!

Cornmeal fried mushrooms with spicy vegan mayo

The spicy vegan mayo is THE SAUCE! It’s so good and perfect with these cornmeal fried mushrooms!


  • 1/2 cup cornmeal.
  • 1 package of button or baby Bella mushrooms, sliced.
  • Olive oil.
  • 1/2 tsp smoked paprika.
  • 1/4 tsp garlic powder.
  • 1/4 tsp onion powder.
  • 1/4 tsp dried parsley.
  • Pinch of sea salt and black pepper.
  • 1 1/4 cups plant milk.
  • 1/2 tbsp hot sauce.
  • 2 tbsp cornstarch, tapioca starch, or rice flour.


  • 2 tbsp vegan mayo.
  • 2 tsp hot sauce.
  • Freshly chopped dill or parsley (optional).


Add the sliced mushrooms to a bowl and toss with some olive oil and starch or rice flour. Get two separate bowls. I’m one bowl combine the plant milk and hot sauce. In the second bowl combine the cornmeal, paprika, garlic powder, onion powder, parsley, salt, and pepper. Add oil to a pan for frying. Dip the mushrooms in the plant milk mixture then into the cornmeal mixture. Fry in the pan on medium high until golden brown. Whisk together the spicy vegan mayo ingredients and serve with the shrooms.

Cacoa nib banana protein shake

This is one of my all time favorite homemade shakes! Banana and cacoa nibs are the best thing ever.

Serves: 1


  • 1-2 frozen bananas, sliced.
  • 1 spoonful of nut butter.
  • 2-3 tbsp cacoa nibs.
  • 1/4 cup plant milk (milk of choice).
  • 1 scoop of protein powder.


Combine all the ingredients in a blender until smooth and creamy. Top with more cacoa nibs and enjoy!

The best green smoothie

You could add anything to a smoothie that has banana and it would still taste good! This smoothie has only 4 ingredients!

Serves: 1


  • 1 frozen banana.
  • Juice of 1 orange.
  • 1 large chard leaf.
  • 1 handful Spanish or cilantro.


Combine in a blender until smooth. Top with cacoa nibs and enjoy!

Vegan BLT

This vegan BLT is made with homemade tofu bacon crumbles, but you can use whatever vegan bacon you like!

Serves: 1


  • 2 slices of whole wheat bread.
  • 2 tbsp mustard.
  • bib lettuce.
  • 1 thick slice of tomato.
  • 2-3 tbsp vegan tofu crumbles (or any vegan bacon).
  • 3/4 of an avocado, peeled, sliced.


Toast the bread and spread with the mustard. Add the lettuce, tomato, vegan bacon, and avocado. Slice in half and enjoy!

Green mango salad

The flavors in this salad are crazy! I never realized how good crunchy mango was until I made this!

Serves: 4


  • 1 unripe mango, peeled, cut into slices.
  • 1-2 tbsp aminos or soy sauce.
  • 1 lime, juiced.
  • 1 garlic clove.
  • Sesame seeds.
  • Freshly chopped cilantro.
  • 1/2 an onion, sliced.
  • 1 tsp coconut sugar.


Toss together the onion, mango, cilantro, and sesame seeds. Combine the Remaining ingredients in a food processor and pour over the salad. Toss to coat and enjoy!