Cauliflower Nachos

Just when you thought cauliflower couldn't be more magical...


What You'll Need:

1 head cauliflower, broken into florets

juice of 1 lime

1 Tbsp taco seasoning (find an easy peasy homemade recipe here!)

1-2 Tbsp olive or avocado oil

3/4 c raw cheddar cheese, shredded from the block


1 can black beans, drained and rinsed

1 pint cherry tomatoes, halfed

1 sweet or purple onion, minced 

1 sweet bell pepper, chopped

1 jalapeno, minced



1 c fresh cilantro, chopped

1 avocado, cubed

Few dollops of organic, whole milk Greek yogurt


Preheat oven to 425*

Toss cauliflower in avocado or olive oil + taco seasoning + lime juice, spread on baking dish

Roast for 15-20 minutes, or until it begins to lightly brown

Meanwhile, prep veggies and beans

Top roasted cauliflower with beans, veggies & cheese.  Return to the oven for 8-10 minutes, or until cheese has melted.

Serve sprinkled with fixins.  Share with a friend!

Serves 2.

Butternut Parsley Pasta

Inspired by the one of the last summer herb harvests from the garden. And my badass sister in law, Tatum. 

What You’ll Need:
1 jalapeno, minced
1 inch piece fresh ginger, minced
4 cloves garlic, minced
Olive oil

1 Butternut squash, peeled, seeded, and diced
Dash nutmeg

1 c veggie stock

1 bunch fresh parsley, chopped
1 bunch green onions, chopped

Freshly grated hard cheese, shredded from the block
Sea salt

Whole wheat pr brown rice pasta


Bring water to a boil for the pasta.

Meanwhile, sauté veggies from part 1 in a large pan with olive oil until aromatic.

Add butternut squash and nutmeg, sauté for 5 minutes. Add veggie stock. Cover and simmer for 10-15 minutes, or until stock is just about cooked down and squash is tender.

Toss with parsley and green onions a few minutes before serving. Top with freshly grated cheese and sea salt. Serve over cooked pasta. 

Serves 3-4, depending on the size of your squash. You’ll make it again, trust me

Curried Butternut Squash Soup

Believe it or not, fall is just around the corner.  Warms the belly and the soul. It's super easy, too.

What You'll Need:

2 1/2 pounds butternut squash (approx 6c cubed)

1 c onion, diced
1 Tbsp coconut oil

3 c veggie stock
4 tsp red curry paste
1 can coconut milk
juice of 1 lime

Optional, but delicious fixins:

1/4 c fresh cilantro, chopped
1 fresh jalapeno, chopped
unsweetened coconut flakes, or plain Greek yogurt


Preheat oven to 450*

Peel squash, slice into cubes, toss with olive oil, salt and pepper. Roast for 20-30 minutes, or until tender. 
**If you do this the day prior, this soup comes together very quickly.**

Saute onion with coconut oil in large soup pot until aromatic. 

Add veggie stock, curry paste, coconut milk and lime juice. Bring to a boil, reduce to a simmer and cook an additional 10 minutes.

Remove from heat. Puree using an immersion blender (this was honestly the best investment we ever made), or using a traditional blender.

Top with fixins. 


Serves 6 as a main, closer to 10 as a side.