Thursday, September 24, 2020


3-4 Cloves of Garlic, crushed
1 TBSP fennel seed
Red Pepper Flake to taste
Salt to Taste
1 Can Fire Roasted Tomatoes
2 Cans White Beans (with liquid)
1 -2  Heads Escarole, washed and chopped (can sub baby kale or spinach)
1 Carton Veggie Broth/Stock

Heat dutch oven over medium-low heat. When heated, add EVOO and garlic cloves, cook garlic until golden brown, 3-5 minutes (be sure to keep moving them around so they don't burn). Add fennel seeds and red pepper flakes to oil and allow to bloom for a couple of minutes, stirring frequently. Add can of tomatoes, turn heat to medium and allow to cook down for about 5 minutes. Add cans of white beans and their liquid (do not drain), stir and allow to cook for another 5 minutes. Add carton of veggie stock, stir, bring to low boil and then reduce to simmer. When simmering, add greens and allow to wilt into soup. Turn off the heat, and allow to cool slightly. Salt to taste!

Great to eat the night of, even better the next day!

Thursday, May 2, 2019


These super easy energy balls were such a hit at our most recent Pilates & Plants event, I thought I'd share the recipe with you all!

The original recipe uses almond butter, but I found that swapping out sunflower butter for a nut free option yielded even yummier results! Feel free to test out your favorite nut butter!

Coconut Cacao Energy Balls
serves 18



  • 1/2 C Sunflower Butter (or your preferred nut butter)
  • 1/8 C Pure Maple Syrup
  • 1/8 C Coconut Nectar (can substitute more Maple Syrup if you don't have Coconut Nectar)
  • 2 TBSP Coconut Oil, melted


  • 1/2 C Shredded Coconut, pulsed in high powered blender or food processor 
  • 1 C Rolled Oats, 1/2 pulsed in high powered blender or food processor 
  • 1/4 C Ground Flax Seed 
  • 1/4 C Hemp Seeds
  • 1/4 TSP Pink Himalayan Salt
  • 1/2 C Lily's Sweets Stevia Sweetened Chocolate Chips 

Glaze (optional)

  • 2 TBSP Coconut Oil, melted
  • 2 TBSP Cacao Powder 
  • 2 TBSP Maple Syrup  


Combine wet ingredients in a small bowl, mix well.

Combine dry ingredients in large bowl, mix well.

Pour wet ingredients into dry ingredients, fold together. 

Place bowl in the fridge for at least 10 minutes to set. Use this time to clean up your mess :) ! 

Use a TBSP scoop (I just use a measuring spoon) to scoop out even amounts of batter, use your hands to roll into balls. Place onto sheet pan lined with a Silpat or parchment paper. 

Allow balls to chill in the fridge for at least 20 minutes. While the balls chill, combine all glaze ingredients and allow to cool slightly (if coconut oil was warmed).

Remove balls from fridge, top each with ~TSP of glaze, place back in the fridge to harden glaze.

Store in the fridge (if you can resist eating them all!). 

Thursday, February 28, 2019


Chocolate Chip Chickpea Flour Cookies
serves 8 small/medium 5 large cookies


  • 3/4 cup + 1 tbsp chickpea flour, chilled in the freezer for at least 15 minutes in advance (this prevents the cookies from spreading in the oven)
  • 1/2 tsp himalayan sea salt 
  • 1/2 tsp baking soda
  • 2 tbsp coconut sugar 
  • 1/4 cup Lily Sweets Stevia Sweetened Dark Chocolate Chips  (would also be good with dried fruit or nuts!)
  • 3 tbsp coconut oil, melted
  • 3 tbsp maple syrup
  • 1/2 tsp vanilla


Chill chickpea flour for a minimum of 15 minutes in advance. Preheat oven to 350 degrees. 

Sift all dry ingredients together in a bowl to reduce lumps. Add liquid ingredients and mix well to combine, might take some effort, ass dough will be slightly thick (you don't want it to be wet). 

Roll into into individual balls of dough (I made 8 small/medium sized) and place on a baking pan lined with a Silpat (or parchment paper would work) and flatten them slightly with your fingers or a fork.

Bake for 12-14 minutes, until golden brown. If you like a slightly denser/chewier cookies, press down again slightly after removing from the oven (I pressed the cookies pictures). If not, just leave them be.  Allow to cool on the baking sheet for 5-10 minutes before transferring to a cooling rack. Store any leftovers (though there likely won't be many) in an airtight container at room temp - they harden quite a bit when refrigerated.  

Wednesday, September 19, 2018


Sometimes, you just crave pancakes. At least I do! However I don't always want the "side effects" of  the more traditional glutinous, sugary pancakes (delicious as they may be). Luckily there so many easy, healthy alternatives, you can have your pancake and eat it too! Without feeling like you need to go back to bed after breakfast.

This super simple recipe is made completely in the blender, meaning less fuss and less clean up! There are no refined sugars, flours or oils, only whole foods that will keep you full and energized all morning. I added walnut pieces and my new favorite stevia sweetened chocolate chips, but you can customize the recipe by adding in whatever toppings sound delicious to you (or you have on hand). I promise, they're so easy you'll be making them all the time!

Serves 3 (2 large pancakes each)

2 cups rolled oats
2 ripe bananas
1 1/4 cup water or unsweetened plant milk of your choice
1 TBSP ground flax seed
1 1/2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp vanilla extract

Optional Toppings
Walnut pieces
Lily's Sweets Stevia Sweetened Dark Chocolate Chips

Place all ingredients in your blender and blend until smooth. Heat a green non-stick pan or griddle on medium/medium-low (depending on how hot your burner runs). Pour batter (about 1/3 cup per pancake) onto the hot pan, cook for 2 minutes, adding any desired toppings at this point. Flip and cook for another 2 minutes.

Thursday, July 26, 2018


I'll admit, I love this beet hummus as much (if not more) for it's beautiful pink hue, as I do for it's taste! If you're looking for a healthy, delicious, and Instagram worthy snack - this recipe is a real winner.

Using your Vitamix (I use this model) or food processor, you can whip up a huge batch in under 5 minutes. I love having this on hand to top salad, spread on wraps or sandwiches, or just for dipping crackers or raw veggies. Too keep the calories down, I've omitted the oil in this recipe, but never fear - lemon, garlic, and of course, roasted beets, keep the flavor amped up!

Tuesday, June 26, 2018


Plant Based Detroit

The liver, it's the largest organ in our body, and perhaps the most neglected! It has so many important functions like cleansing the blood, supporting digestion, and storing important vitamins and minerals like B12, Iron and Copper. This super easy smoothie recipe is a great way to support your liver! Lemon, and ginger have a detoxifying effect on the body, which helps take some stress away from the liver. Spinach has high levels of bioavailable iron, and mango, high levels of copper. Blend everything together to make a super refreshing drink, that gives your liver the love it needs!

Tuesday, June 19, 2018


Kellie of Plant Based Detroit and Klaudia of The Travel Critic
The Hostess with the Mostess, Klaudia of The Travel Critic.

This past weekend I had the pleasure of participating the Boss Babes Brunch + Panel, hosted by Klaudia Patrycja of The Travel Critic! It was an amazing afternoon of yummy food, networking, and hearing inspiring insights of the panel of Detroit Boss Babes! The gorgeous event space was provided by Christina of Tribe Detroit.

The panelists were a group of four, unique, diverse, but all equally driven and successful Detroit women. Moderated by Alyonka Larionov, the panel consisted of Valentina Juncaj founder of Vajze jewelry, Meagan Ward founder of Femology Detroit, Terra Castro founder of Detroit Body Garage and Kelli Coleman co-founder of Ten Nail Bar. Each woman gave their personal perspective on being a female entrepreneur, work/life balance, relationships and more. It was both inspiring and refreshing to hear such a real, honest conversation happen between four successful, aspiration women!