Raw Vegan Twix Bars


raw vegan gluten-free coconut twix bar

Unfortunately, I cannot take credit for these AMAZING things, but HOLY MOLY they are on a different level. Huge shout out to This Rawsome Vegan Life for sharing the magic. I absolutely love how simple and easy the recipe with made with all PURE ingredients. No gluten, animal products or refined sugar allowed! 

Find the original recipe here!

To be original, I did add my own twist to the dessert by adding a layer of sliced banana in between the decadent layers. Now this really blew it out of the water. I highly recommend trying a few like this.

coconut twix bars with banana

Spicy coconut noodles and ginger citrus salad


These are my friends Olivia (left) and Alex (right). I love cooking for my friends and having them over for dinner and wine. Best Friday night fun :) I made them spicy thai coconut noodles and a ginger citrus salad. 

These are my friends Olivia (left) and Alex (right). I love cooking for my friends and having them over for dinner and wine. Best Friday night fun :) I made them spicy thai coconut noodles and a ginger citrus salad. 

Spicy Coconut Noodes

  • 8 ounces rice noodles 
  • 1 can unsweetened coconut milk 
  • 3 tbsp. tomato paste 
  • 1 tsp. chili powder -- I like a little extra spice :) 
  • 1 tsp. sea salt 
  • 3 scallions, thinly sliced 
  • 1/4 eggplant chopped and sautéed in coconut oil
  • 16 fresh basil leaves chopped 
  • 1/4 cup shredded coconut 
  1. Cook noodles according to package. Drain and set aside. 
  2. In a large saucepan, over medium heat, combine coconut milk, tomato paste, chili powder and salt. Bring to a boil, then reduce heat and simmer 3 minutes 
  3. Stir in noodles and eggplant and toss. 
  4. Top with scallions and coconut 

Ginger Citrus Salad 

Fresh, crisp and sweet. One of my favorite salads 

Fresh, crisp and sweet. One of my favorite salads 

  • 1 box of organic spring mix lettuce 
  • 2 mandarin oranges (split)
  • 1/4 cup chewy candied ginger (chopped)
  • 1/4 cup unsweetened cranberries 
  • 1/4 cup candied pecans 
  • Dressing: juice of 1/4 lemon, 2 tbsp. olive oil, Herbamare seasoning (I use this on everything)