Vegetable Coconut Green Curry


Here is a favorite dish I like to order when I go out to eat Thai food. So when I finally figured out how to make it at home, I was psyched! Check out this recipe below, you can change up the vegetables you throw in, and can also add a protein like tofu or chicken as an option. Hope you enjoy it!


2 cups broccoli florets (1 small crown) 

1 small white onion diced  

2 cups sugar snap peas

1 chopped medium carrot

1 small can of bamboo shoots drained

1 cup of cubed Taro root (optional, and hard to find!) 

1 tablespoon coconut oil

2-3 cloves of minced garlic

1 tablespoon finely grated fresh ginger

One 13.5-ounce can coconut milk 

1 to 2 tablespoons green curry paste 

2-3 tablespoons fresh lime juice (1 1/2 limes) 

1 large avocado, sliced to place on top

1 cup diced chicken breast from a rotisserie chicken (optional)


  1. Heat coconut oil in a large saucepan (or wok) on medium heat. Add broccoli, onions, and carrots first. Sauté for 2-3 minutes.

  2. Add in garlic and ginger, and sauté for another 3 minutes stirring frequently.

  3. Add in coconut milk, taro, and bamboo shoots and bring to low heat to simmer. Add in green curry paste and stir in well. Cover for 7-10 minutes

  4. Add diced chicken and cook for another 2-5 minutes or until vegetables are cooked through, (broccoli is still bright green and does not turn brown.)

  5. Serve over basmati brown rice, and sliced avocado on top.


Vegetable Broth From Kitchen Scraps

Here’s a great way to take your vegetable scraps and turn them into a delicious broth! I like to keep a jar of chicken or vegetable broth in the refrigerator at all times. It’s great to cook with, especially when sautéing vegetables, or making rice, or to just drink hot in a mug. I’ve been making this recipe lately and absolutely loving it! So simple to take leftover vegetable scraps from cooking, keep them in the freezer in a freezer bag and then twice a month make a big batch of broth using the scraps. Especially in the shoulder seasons when people tend to come down with colds, I love heating up some broth and just drinking it warm out of a mug to strengthen my immune system. Try this at home, its a great way to make the most out of your groceries!

Another trick if you are a meat eater and want to make chicken broth — About once a month I like to buy a rotisserie chicken from the grocery store for dinner. I save the bones from the chicken, and add them in to make a hearty chicken and vegetable broth.

Types of scraps I keep in the freezer bag: onion skins and ends, carrot peels and ends, celery, kale stems, mushroom stems, shallot peels and ends. and broccoli stems.


2 cloves of smashed garlic

fresh herbs like rosemary, parsley, thyme

2 bay leaves

5-10 whole pepper corns

one onion cut in half

2 whole carrots

2 stalks of celery

8 cups of water

3 cups of frozen vegetable scraps

bones from one whole chicken (optional)

add salt to taste


  1. Put all ingredients in a large pot.

  2. You can use a pressure cooker and cook for 30 min, or with a regular pot simmer on low heat with a lid for 2 hours.

  3. strain out all the vegetables (and optional chicken bones) and using a funnel store broth in mason jars. Tighten lid and refrigerate. Good for about 1 week.


Golden Milk Turmeric Latte Recipe


Turmeric lattes are definitely popping up on menus everywhere, so I decide to try and make one at home! This latte is perfect to drink at night when you’re all cozy at home on the couch. Reminds me of a delicious chai latte, and it doesn’t have caffeine.

Golden Milk is a common drink in India that has been around for thousands of years. Turmeric is popular for many reasons but especially for its known anti-inflammatory properties. I remember a few years ago my mother started drinking golden milk every day to aid in her arthritis. She swore she noticed a difference in her joints, especially her hands. I’m always trying to eat more anti-inflammatory foods, because I know we are constantly consuming INflammatory foods, like sugar and dairy for example. Anti-inflammatory foods are great for gut health and your immune system. Remember food is medicine, and yes food can effect your health, your mood, your energy, and your entire day! Check out this recipe below to try it yourself!


  • 1 cup of non dairy milk, ex. almond milk

  • 1 cinnamon stick

  • 1 inch chunk of fresh peeled ginger

  • 1 teaspoon turmeric powder

  • 1 Tablespoon honey

  • 1 Tablespoon coconut oil

  • 5 whole black peppercorns

  • ground cinnamon on top for serving

Directions: Whisk all ingredients together in a small pot on medium heat until boiling. Simmer on low heat uncovered for 5-10 min.

Root Vegetable Mash


When the colder weather starts to appear, I start to crave warm and hearty meals. Here’s a way to change up your regular mashed potato side dish. These root vegetables have far more nutrients and vitamins than a white potato. Sweet potatoes are full of vitamin A, vitamin C, and manganese. Carrots and parsnips have vitamin A, biotin, vitamin K, potassium and vitamin B6. Cold weather makes these root vegetables even sweeter. Go to your local farmer’s market and try this recipe below!


2 medium carrots

1 medium sweet potato peeled

1 medium parsnip peeled

(rutabaga OR turnip optional)

fresh thyme sprig and rosemary sprig

3 tablespoons butter, or butter alternative (Earth’s Balance)

1 Tablespoon of olive oil

3 garlic gloves minced

1-2 cups water for boiling

salt and pepper to taste


  1. After peeling the vegetables cut them up in large 1 -2 inch chunks. Place in pot on medium-low heat with olive oil and herbs. Stir and sauté for 5 minutes. Add water, and cover, let cook until vegetables are soft 20-25 minutes.

  2. Strain water and herbs, and place vegetables aside in the strainer. Put the already used pot back on the burner, add butter and the minced garlic. Sautee for 3-5 minutes on low heat until garlic is slightly browned. Add the cooked vegetables, turn off heat, and mash together. Add salt and pepper to taste.


No-Bake Protein Energy Balls

These little delicious nuggets are perfect for on-the-go! A quick bite to give you some protein and energy for wherever you are off to next. I tried a couple of recipes I found online, and created my own version below. Try them out and let me know what you think! 

  • 1 1/2 cups rolled oats

  • 1/2 cup vanilla whey protein powder (or Vegan protein)

  • 1/2 tsp cinnamon

  • 1 tbsp chia seeds

  • 1 tbsp flax seeds

  • 1/2 cup smooth natural almond butter (or any nut butter)*

  • 1 tbsp raw honey

  • 1 tsp vanilla extract

  • 1/3 cup chocolate chips, raisins or preferred add-in

  • 4-6 T liquid (unsweetened almond milk, coconut, soy, etc.)

  • 1 cup of shredded unsweetened coconut


  1. Add oats, protein powder, cinnamon, chia and flax seeds to a large bowl.

  2. Add in almond butter, honey and vanilla extract. Stir to combine.

  3. Add in chocolate chips (or preferred add-in). Mixture should be slightly sticky but still crumbly.

  4. Slowly add in milk, using hands (get dirty!) combine until it comes together in a sticky ball that holds together. If mixture feels too dry, add in more liquid but not so much that it won't hold shape.

  5. Roll into balls using hands.

  6. Roll balls into coconut flakes to coat.

  7. Place on parchment paper in a container to set in the fridge for at least 30 minutes.

  8. Store in fridge until ready to eat.

Butternut Squash Coconut Chili

I found this recipe online and made some adjustments, but it is DELICIOUS. I've been trying to eat more vegetarian, and was searching for some ideas when I came across this gem. I often think that eating vegetarian means just being hungry and never getting full, but this dish does the trick. We as humans consume too much meat, for our health, and for our planet. It is much more sustainable to eat a plant based diet, so I'm trying to lean towards that direction. Anyway, enjoy this chili, its so damn good!!

You'll need a slow cooker or crock pot for this recipe!


Butternut Squash Coconut Chili


  • 1 medium onion, chopped

  • 2 stalks of celery, chopped

  • 2 carrots, peeled and chopped

  • 2 medium apples, peeled and diced

  • 2 cups of peeled + diced butternut squash

  • 4 cloves of garlic, peeled and finely minced (or 1 tsp of garlic powder)

  • 1 medium can of black beans, drained + rinsed

  • 1 medium can of chickpeas, drained + rinsed

  • 1 can (400ml) of low-fat coconut milk

  • 2 teaspoons of chili powder

  • 1 tablespoon of ground cumin

  • 1 teaspoon of dried oregano

  • 2 cups of vegetable broth

  • 2 tablespoons of tomato paste

  • salt and pepper to taste

  • 1 tablespoon of curry powder (optional; I added this to mine, and thought I made a wise choice.)

  • cooked rice or quinoa (optional)

  • chopped fresh cilantro, parsley or chives (for garnish)

  • shredded unsweetened coconut (for garnish)

  1. Place all ingredients except the garnishes/rice in a slow cooker. Cook on high heat for 4 hours (or low for 6-8 hours). Add more chili powder as desired. Add a pinch of cayenne pepper if you like chili on the spicy side. In the last 45 minutes of cooking, open the lid to allow the chili to thicken. If the chili looks a bit dry, add a bit more vegetable broth.

  2. Serve over rice or quinoa. Garnish with fresh herbs and shredded coconut.