• food
  • Vegan White Pizza

    Vegan White PizzaVegan White PizzaVegan White PizzaVegan White PizzaVegan White Pizza

    Does garlicky, ooey, gooey, white pizza sound good to you? Because it sure sounds good to me. Especially when it’s a garlicky, ooey, gooey, vegan white pizza, like this one. If you haven’t realized yet, I’m all about recipes that are delicious, healthy and really easy to make. And this pizza is just that. It’s perfect for pizza night or great cut up in small pieces as a crowd pleasing appetizer. In fact, this white pizza is so good, my foster dog Belle, who is so well-behaved and never begs for food, tried to steal a piece right out of my hand as I was about to put it in my mouth!

    For this recipe I use two of my favorite vegan cheeses. One is a cashew based vegan mozzarella made by Miyoko’s Kitchen and the other is a vegan parmesan made by Follow Your Heart. I buy both dairy-free cheeses at my local Whole Foods. The combination of the two cheeses really makes this pizza something special. I also buy my crust at Whole Foods. It’s pre-made by a local pizzeria and comes ready to be baked.

    If you’ve never tried anything vegan before, this is definitely a great recipe to try. It’s sure to satisfy any pizza lover, vegan or not. 🙂

    Vegan White Pizza



    1. Preheat oven according to pizza crust package instructions.
    2. Place dough in pizza pan. Once flattened, brush dough with olive oil. Season with garlic powder.
    3. Top with vegan cheese. Bake according to crust instructions. This normally takes around 10 minutes.
    4. Remove from oven, top with Italian seasoning. Eat and enjoy!


    • If you want to get real fancy you can roast your own garlic and spread that on the dough instead of the garlic powder.
    • If you don’t have Italian seasoning you can use any of the following you have on hand: dried basil, oregano, rosemary and/or thyme.




  • food
  • 10 Minute Restaurant Style Shishito Peppers

    shishito peppers

    THESE. ARE. SO. GOOD. Do you like shishito peppers? Because I am obsessed! About four years ago my cousin Fred introduced me to shishito peppers at a restaurant in Minneapolis, and I’ve been a fan ever since. Now I’m always on the look out for restaurants that serve them. But, as much as I love those little green peppers, it never occurred to me that I could make them at home (duh!), until my friend Heather told me she was making some of her own. After she told me that I hustled over to the grocery store to see if I could find some shishito peppers of my own and, lo and behold, there they were!

    The best shishito peppers I’ve ever had were at a restaurant in Brooklyn, so I knew I wanted to recreate those exact ones. I’m sure restaurants have some fancier methods for making this dish, but I opted to try to make it the simplest way possible. I ended up with shishito peppers that are so easy to make and taste exactly like my favorites from Brooklyn.

    If you’re new to shishito peppers, they are a mild tasting pepper. Only one in every 20 is spicy. So, in general, each dish normally contains just one or two spicy peppers. But, the catch is you don’t know which ones those are until you eat them. So, even though most of them are mild, you’ve got to be able to handle a little heat to try them out. 🙂

    10 Minute Restaurant Style Shishito Peppers

    Serves 1 [if you’re like me and eat the whole pint] or Serves 2 [for a lil’ appetizer]


    • 1 pint fresh shishito peppers
    • 1-2 tablespoons olive oil
    • seasoned salt, to taste (I use 365 brand seasoned salt, which tastes similar to Lawry’s salt)


    1. In a small pan over medium heat add olive oil, allowing it to heat up for a minute or two.
    2. Add shishito peppers and toss until blistered.
    3. Add seasoned salt and toss to coat.
    4. Remove from heat and serve immediately.

    Hope you enjoy these as much as I do!





  • food
  • How to Make a Flax Egg (And Why You’d Even Want To)

    Did you know you can make your favorite chocolate chip cookies, that amazing banana bread you’ve always loved, or any other baked goods, without eggs? What is essential about eggs in baking recipes isn’t the actual egg itself, it’s the fact that eggs are able to bind ingredients together. But eggs are no longer the only way to bind our favorite treats. So today we’re talking all about my favorite egg alternative, the flax egg, and why you might want to use it.

    When flaxseed is combined with water it becomes a binding agent of its own and will hold together your baking recipes just as an egg would. Plus flaxseed is a clean plant source of omega-3s, fiber, vitamin B1 and magnesium, just to name a few of its vitamins and minerals. Here’s how you can whip up a flax egg yourself:



    • 1 TBSP ground flaxseed
    • 3 TBSP warm water


    1. In a small bowl or cup combine flaxseed and water.
    2. Let sit for 10 minutes.
    3. Add to baking recipe as you would a regular egg.


    • One flax egg equals one chicken egg. So just swap out the egg for the flax egg in your recipes accordingly.

    Now I know a lot of you are probably thinking, ok…but why bother? There are numerous health reasons to avoid eating animal products all together, and if you’re curious about those check out my resources page for more info. But today I’m going to share with you a more humane perspective on why you might want to ditch eggs, or at least try to use less of them.

    So much of what we think farming looks like couldn’t be further from the truth. It’s nice to imagine that the chickens who produce the eggs we buy at the store are roaming around big grassy fields, laying eggs at their leisure. But that simply isn’t the reality. The vast majority of eggs come from factory farming, which is all about productivity and profit, and not at all about any compassion for the animals. For example, did you know that, completely opposite of the image of big grassy fields, most factory farm chickens never get to be outside or see the light of day? Never.

    Or did you know that if chickens were just naturally producing eggs according to their own cycle, there wouldn’t be nearly enough eggs to meet current demands? So, chickens had to be bred and genetically modified to be mass producers. According to the ASPCA, in 1925 it took four months to raise a chicken to 2.5 pounds. Nowadays, chickens used for eggs and poultry reach that weight in just six weeks. And because of this, many of them grow so large, so quick, they can’t even hold up their own body weight. Their legs literally buckle and they’re left to live their entire lives producing eggs and laying in their own waste.

    Photo from The Truth About Chicken.

    And that’s just what’s happening to the hens. The fate of the male chicks is also extremely bleak. When chickens lay fertilized eggs, for the purpose of becoming future hens and egg producers, we of course end up with both male chicks and female chicks. But, the vast majority of male chicks are of no purpose to the farming industry. So once they hatch and are identified as males, they are sent directly to a grinder that grinds them to death.

    Pretty shocking, isn’t it? But there’s so much you can do to make more compassionate choices. First, you can continue to educate yourself on the reality of where your food comes from. Just five years ago I would have had no idea about any of this either. If you want to learn more you can start by checking out: truthaboutchicken.org.

    Second, you can do your part to create less demand for animal products by using alternatives when it’s easy, like it is with a flax egg, instead of a chicken egg, in baking. Your recipes will still taste great and you’ll be able to know that you did something to make a difference. 🙂

    Here are two of my favorite recipes from the blog that I used the flax egg in.

    If you don’t have flax on hand, here are some other egg substitutions for baking, put together by Swanson Health Products.



  • food
  • Valentine’s Day Avocado Toast

    Last week while searching for some Valentine’s Day food inspiration at the Union Square Farmers Market, I found these beautiful watermelon radishes and purple daikon radishes. Can you believes those pink and purple hues are 100% natural?! I can’t get over it! They’re so beautiful. Colors at winter farmers markets up here tend to be a little bleak, so these guys were a bright breath of fresh air in a sea of brown everything. I bought one small radish of each kind and headed home to think about what I wanted to make with them. And then it came to me…everyone loves avocado toast! So I decided to make Valentine’s Day avocado toast featuring these oh so pretty radishes. This recipe is super easy, very customizable and, most importantly, delicious. Here’s what you’ll need to make your own Valentine’s Day avocado toast:


    • Ripe avocado(s), mashed
    • Tasty bread, sliced
    • 1 small watermelon radish, sliced
    • 1 small purple daikon radish, sliced
    • 1 lemon
    • Seasoning of your choice, to taste (I used pink Himalayan salt, ground black pepper and cayenne pepper)


    1 heart shaped cookie cutter


    1. Toast bread to your liking and top with mashed avocado. Then cut avocado toast to shape with cookie cutter.
    2. Top avocado hearts with your choice of seasoning and lemon juice. Then top with your sliced radishes and enjoy!

    And if you’re looking for some sweet treats this Valentine’s Day, I’ve been pinning away Pinterest’s best Valentine’s Day recipes. I’ve pinned everything from raw vegan cheesecakes to healthy dairy-free fudge to mini pecan pie cookies and homemade healthy twix bars. To check them out FOLLOW ME ON PINTEREST HERE!