veg out

Chorizo and Kale with Chickpeas

This dish comes together in under 20 minutes and is TO DIE FOR.


What You'll Need:

1 c filtered water

2 Tbsp tomato paste 


1 bunch kale, rinsed and torn from stem (or 1 bag kale)

1 package soy chorizo (Trader Joes carries an awesome one!)

1 can chickpeas, drained and rinsed 


2-ish c brown rice or quinoa pasta


OPTIONAL:  Shredded Parmesan reggiano or other hard cheese for serving.  

Bring water to a boil for the pasta and follow package instructions. 

Meanwhile, heat water and tomato paste in a large saute pan.  Stir paste until completely dissolved.

Add kale, chorizo and chickpeas.  Cover and allow to simmer for 8-10 minutes, or until kale has reached desired cooked-ness! 

Top each serving of pasta (1/2- 3/4 c) with goodness, and include shredded cheese if desired.  

Serves 4! 

Fruit Crisp

We had this every fall growing up -- made with apples.  Best right out of the oven with a scoop of vanilla bean ice cream, or a few spoonfuls of vanilla yogurt, it does not disappoint!  This can be made with any fruit that's in season (peaches pictured here). 

And, I've lightened it up a bit!  Loads of butter, sugar or processed flour not required. 👌🏼

peach crisp.jpg

What You'll Need:

6 c fresh fruit, rinsed and sliced 

local honey to drizzle


For the topping:

1 c gluten free rolled oats 

1/2 c almond flour 

1/2 tsp cinnamon

1/4 tsp salt

1/4 c coconut oil + more to grease pan

2 Tbsp raw sugar 

Preheat oven to 375*

Grease baking dish with coconut oil, and evenly arrange raw, sliced fruit.

In a large bowl, combine remaining ingredients.  The coconut oil will make it chunky.  Totally normal.  

Sprinkle mixed topping atop fruit, and pop into preheated oven for 30 minutes.

Enjoy right out of the oven, with a few spoonfuls of full fat vanilla yogurt, or #treatyoself to a scoop of a vanilla bean ice cream! 

Serves 4-6

Mango Frozen Yogurt

Sometimes you really want ice cream.  This is a perfect substitute.  Bonus?  The kids will never know ;) 


What You'll Need:

10 ounce bag frozen mango 

3/4 c full fat, grass fed vanilla yogurt (regular or Greek)

Combine ingredients in high power blender (Vitamix, Blendtec, Ninja...).

Use blender stick to mix as you gradually increase the speed to med/high.  

Scoop into bowls and ENJOY! 

Serves 2-3 sweet bellies.