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) 

Almond butter banana cookies (gluten-free/vegan)


Moist, soft, delicious and super quick and easy. I like to make some with the glaze for a tasty dessert and some without for breakfast or a snack. 

Moist, soft, delicious and super quick and easy. I like to make some with the glaze for a tasty dessert and some without for breakfast or a snack. 

  • 2 medium mashed ripe bananas
  • 3 tbsp.  chia seeds 
  • 3/4 cup almond butter
  • 1 vegan "egg" = 2 tbsp.. gluten-free flour + 1/2 tsp. baking powder + 2 tbsp. almond milk (wisk)
  • 1 cup organic steal cut oats 
  • 2 tsp. cinnamon 
  • 1 tsp. vanilla 
  • 3 tbsp. maple syrup 
  • Glaze = 4 tbsp. organic powdered sugar, 2 tbsp. maple syrup 
  1.  Combine all ingredients in large bowl and stir until well combined.
  2. Use ice cream scoop to scoop onto a greased baking sheet (I always grease with coconut oil)
  3. Bake at 350 degrees for 12-15 minutes
  4. Let fully cool and use spatula to remove 
  5. Drizzle with glaze 
  6. Store in fridge 


Sky Snacks: Spicy green apples


This is one of my favorite snacks that I discovered recently while at a yoga training in Mexico. The yoga school had fresh fruit out all day for snacks, including a spice table and one woman always put lime juice, sea salt and cayenne pepper on her apples. I LOVE spicy so I became obsessed with this snack. 

Slice up one crunchy green apple, juice with fresh lime, sprinkle with Himalayan pink salt and cayenne pepper. You can also try hot sauce instead of cayenne. 

Blueberry banana spiced oatmeal


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  • 1/2 cup of organic steal cut oats 1 cup of almond milk
  • 1 cup almond milk 
  • 1 tsp. raw honey 
  • 1 sliced banana 
  • 1 cup fresh blueberries 
  • 1 tsp. cinnamon 
  • ground ginger to taste 
  • sea salt to taste 

Combine oats and almond milk in a medium saucepan and stir on medium heat. Reduce to a simmer and stir occasionally. Mix in 1/2 cup of blueberries in and stir and mash into the oats. When the oats are soft and mushy, remove from saucepan into bowl.

Mix in all other ingredients and add extra of anything you want. I always use extra cinnamon and ginger.