Artichoke and Brussels Pasta


Who wants a FANCY pasta dinner? I do!

This vegan pasta dish is perfect for meatless Monday, for any other night of the week when you need something quick and easy! I used linguine, but feel free to use any type of pasta you like, even whole wheat or gluten free noodles! This is something ANYONE can cook and that most people would love to scarf down.


  • 1 LB Pasta
  • 1 bag Brussel Sprouts
  • 2 cans quartered Artichoke Hearts
  • 5 cloves Garlic
  • Juice from one Lemon
  • As much olive oil as you would like to coat the pasta
  • Sea Salt to taste


1. Boil your pasta water
2. Warm your olive oil on your cast iron skillet
3. Slice your Brussels (I sliced each Brussel twice)
4. Sautée your Brussels for about 3 minutes so they aren’t over cooked but have a little color on them. (I added some pink salt)
5. While the Brussels are in the pan, slice your garlic.
6. Add pasta to boiling water
7. Remove the Brussels (keep the heat on)
8. Add more oil to the Brussels pan, enough for a pound of pasta.
9. Add your garlic to the heated oil
10. Rinse and drain two cans of quartered artichoke hearts
11. Add the artichoke hearts to the garlic and oil.
12. Once the pasta is cooked add it to the skillet with the garlic and artichokes. Squeeze the juice from one lemon onto the pasta and add salt and Brussels. Toss all together for a few minutes

I hope you love it as much as I do!


artichoke and brussels pasta


10-Minute Broccoli and Lentil Bowl


Dawn DebusMy friend and realtor Dawn Debus, who also takes my classes at Sobekick, recently got my book and started following the Six Weeks to Sexy Abs Meal Plan guidelines!

She wants to lose a few pounds of body fat and needed some guidance and support so of course I’m here for her. I asked her to send me any recipes she creates that fall within my vegan meal plan guidelines so I could share them on my blog. She’s like me (and probably most of you) in that she likes simple, flavorful vegan recipes that she can whip up quickly at home.  I said I didn’t mind if she didn’t have the exact amounts of each ingredients… Since the recipes are so simple, they are easy for you to customize based on what ingredients you have at home, and your individual taste.

Here’s what Dawn came up with today… I’m so proud of her!  According to her, this meal took her 10 minutes to make and is delicious!

Broccoli, Cauliflower and Lentil Bowl


  • Broccoli 
  • Cauliflower
  • Canned Lentil Beans (No or Low Sodium)
  • Rosemary (Fresh if possible)
  • Dill (Fresh if possible)
  • Herbamare Seasoning
  • Red Onion

Dawn said she steamed the broccoli and cauliflower on the stove. She put lentils and red onion in a large bowl and heated them in the microwave (this would also be easy to heat in a pot on the stove if you prefer). She then added the broccoli, cauliflower, herbs and spices to the bowl of beans, mixed them together, and had herself a tasty, satisfying meal!

In case you don’t know, broccoli and cauliflower are two of the healthiest, cancer-fighting, anti-inflammatory foods on the planet and lentils are packed with protein and fiber among other nutrients. You can definitely fill your belly with this dish knowing your doing your body good!

You can connect with Dawn on FACEBOOK and INSTAGRAM.


Steamed Asparagus with a Citrus Asian Vinaigrette, Crushed Walnuts and Grilled Lemon


Spring is in the air and nothing signifies the arrival of the season more than tender, sweet asparagus!

This “Steamed Asparagus with a Citrus Asian Vinaigrette, Crushed Walnuts and Grilled Lemon” gourmet vegan recipe is finished with black and white sesame seeds is a great way to welcome in this gorgeous season. As fancy as it looks and tastes, this dish is actually easy to make.

Steamed Asparagus with a Citrus Asian Vinaigrette, Crushed Walnuts and Grilled Lemon

1 head tender green asparagus
1 Tbsp each white and black sesame seeds
1 large handful of chopped walnuts
1 lemon, grilled

1 lime, juice and zest
3/8 cup fresh squeezed orange juice
2 1/2 tbsp Agave Nectar
2 tbsp low sodium soy sauce
2 tsp minced garlic
2 tsp minced ginger
3/8 tsp Sriracha
3/8 cup toasted sesame oil


Discard bottom third of asparagus then gentle steam for 5-7 not overcook! Remove from heat and refrigerate at least 2 hours in an airtight container.

In a blender or small food processor combine all dressing ingredients and pulse until well blended. Refrigerate at least 2 hours.

When ready to serve lightly toss asparagus with dressing to coat. Squeeze grilled lemon over top. Top with chopped walnuts and finish with both black and white sesame seeds. Serve Chilled.


– Ron 

Spring into Detox Salad


Spring into Detox Salad is CRUNCHY, SWEET and SAVORY, and is the perfect easy vegan recipe to make when your body is craving nutrients, and you need a nice and hearty salad to fill you up!

I have read that cabbage has many health benefits since it is packed with vitamins, minerals and other nutrients; cabbage is said to be helpful with weight loss, skin care / premature aging, purifying the blood, removing toxins, and the list goes on and on and on… with all that being said, I’ll have more cabbage… PRONTO! The veggies in this healthful, satisfying salad are tossed in a delicious creamy peanut sauce with a ton of ginger which is soothing to the stomach, reduces inflammation in the body, and may even help relieve muscle soreness. This special dish is topped off with sesame seeds, a great source of a variety of minerals, vitamins, and fiber. Colorful, nutrient rich, and easy to make… give this delightful recipe a try to welcome in the spring time!spring detox salad

Spring Into Detox Salad

The Veggies:

  • 1 heaping cup chopped red cabbage
  • 1 heaping cup chopped green cabbage
  • 1 heaping cup chopped kale
  • 3-4 sliced radishes
  • 2-3 ribs of celery, diced

The Dressing:

  • A hearty 2-3 inch chunk of ginger, minced
  • 2-3 garlic cloves, minced
  • 3 tablespoons fresh peanut butter
  • 1 tablespoon pure maple syrup
  • 2 tablespoons sesame seed oil
  • 2 tablespoons tamari
  • 2 tablespoons rice vinegar
  • Toasted sesame seeds (topping)

Blend together all of the ingredients for the dressing. Toss the veggies in the dressing and top with toasted sesame seeds. Eat it all up and reap the benefits!

Hope you love it as much as I do!


Mint Chip Banana Nice Cream


Mint Chip Banana Nice Cream… Say Goodbye to Dairy and Guilt!

For all you ice cream lovers out there, its time to jump on the banana nice cream train. Simple, smooth and creamy, this healthy vegan, low fat dessert can be served for breakfast, lunch or dinner. Using bananas as the base, other fruits, super foods and essential oils can be blended in for a completely different flavor and texture. This is the ultimate “guilt-free” treat that everyone must try…Finally it’s ok to have ice cream for breakfast. 

Yield: 2 cups, 2 servings
Time: 15 minutes
Prepare ahead: freeze bananas
Equipment: high-power juicer or blender

Optional: Therapeutic Grade Essential Oil (YLEO): PeppermintMintChip NanaCream


  • 4 ripe bananas, peeled and frozen  
  • 1 tablespoon cacao nibs
  • 1 teaspoon spirulina powder 
  • 1 drops Peppermint YLEO


Push frozen bananas through a high-power juicer fitted with the blank plate to homogenize the fruit. It will be the consistency of soft serve ice cream. 

Stir in the remaining ingredients and serve immediately.

Alternatively, use a high-power blender with the tamper, or a food processor, adding liquid as needed for blending. 

Serve with toppings such as chopped nuts, fruit, shredded coconut, cacao nibs, or chocolate sauce. 

Using bananas as the base, other frozen fruits can be added in such as mangoes or berries.

Recipe Gratitude to Amy Bacheller.
For more of Amy’s amazing raw recipes check out
Instagram: @amybbacheller

Omega 3 Triple Power Pudding


 Chia pudding packs a powerful omega 3 punch and is a great way to start your day off right!

Known for increasing strength and stamina, chia seeds are an easy source of the all important omega 3 essential fats. Boost it even more by
adding flax and hemp seeds, well-documented plant sources of omega 3, beneficial for the health of our joints, heart, brain and hormonal balance. Who knew eating healthy could taste so good?!


  • 1 cup liquid (coconut water, nut milk, or water)
  • 2 tablespoons chia seeds, ground
  • 1 tablespoon flax seeds, ground
  • 1 tablespoon hemp seeds

  1. Mix all of the ingredients together in a bowl.
  2. Allow the pudding to sit for ten minutes.
  3. Add berries, nuts, superfoods, sweetener and essential oils of choice.

 Comments:copyright amy bacheller
 The pudding in this photo has raspberries, pine nuts, and kelp powder, with Fennel and Spruce essential oils from Young Living (the best, purest and safest for culinary use).
 Sweetened with a few drops of Stevia extract from Young Living.
Recipe Gratitude to Amy Bacheller.
For more of Amy’s amazing raw recipes check out
Instagram: @amybbacheller

Tabouli On Fleek

tabouli on fleek

Sometimes it works to stick with tradition, but sometimes its more fun to break the rules!

This easy vegan recipe was inspired when I wanted to make tabouli for lunch, but didn’t have any cracked wheat. I improvised and used quinoa, and also decided to add a few other ingredients that you won’t find in traditional tabouli. My experimentation was a success! Eating a vegan diet is not a rigid science, rather there are so many foods that can be added and/or substituted to get what you want out of your meals. This dish is packed with plant-based protein and many other essential nutrients found in raw parsley, kale, spinach and mint. This vegan dish is also gluten free because I used quinoa instead of cracked wheat. Tabouli On Fleek can be made ahead of time for a quick lunch on-the-go, or paired with falafel and hummus to make a delicious Mediterranean Buddha bowl! You can check out Minimalist Baker for the collard greens falafel recipe that I used to go with my tabouli, and I also whipped up some roasted red pepper hummus. Go on wit yo bad self and break some (recipe) rules!tabouli on fleek

Tabouli On Fleek


  • 1 1/3 cups cooked quinoa
  • 1  cup finely chopped baby kale
  • 1/2 cup finely chopped baby spinach
  • 3 bunches on flat leaf parsley finely chopped
  • One small recipe sized pack of mint, finely chopped (*In the summer when mint is abundant, I will use a lot more chopped mint!)
  • 1/2 medium sized red onion finely diced
  • 1 tsp garlic powder (You could totally mince a few garlic cloves, if you prefer!)
  • Juice of one lemon
  • 2 tablespoons apple cider vinegar
  • 1/4 cup olive oil
  • Salt and pepper to taste

Add all of the ingredients to a bowl and  mix together!





Copyright FullyRaw Kristina 

Ever thought you couldn’t adopt a raw vegan diet because you couldn’t give up pizza?

Happy Friday everyone. Today I want to share with you a recipe that is guilt free, vegan, low lat, oil-free and even salt free! Yes, I’m talking about Guilt Free FullyRaw Pizza from FullyRaw by Kristina. These mini pizza’s are so delicious and are the perfect finger food for a fun time with friends. Pizza Night Anyone?
This recipe calls for local organic ingredients, if available. 

Guilt Free FullyRaw Pizza

Recipe for the Sundried Tomato Crust:

  • 2 medium sized zucchinis
  • 1 cup sundried tomatoes
  • 1 cup raw mushrooms
  • 2 scallions
  • 1 cup fresh basil
  • 1 cup fresh sage
  • 1 tablespoon thyme
  • handful fresh spinach or kale

Recipe for the Cauliflower Zucchini Thyme Crust:

  • 2-3 small zucchinis
  • Half of 1 large cauliflower
  • Juice of half a lemon
  • After blending, sprinkle in some freshly picked thyme or rosemary

Pick which crust you would like to make and put all ingredients in a high powered blender. Once blended into a creamy consistency, place on your teflon sheet and tray, in the shape of a pizza crust. Smooth out and place in the dehydrator.  Dehydrate these crusts at 112 degrees for 10 hours.

Don’t own a dehydrator? No problem! Turn your oven on to the lowest setting until desired consistency. Time may vary. 

Recipe for the FullyRaw Marinara:

  • 1 cup soaked and rinsed sundried tomatoes
  • 1 cup red cherry tomatoes
  • handful fresh basil
  • sprinkle of fresh rosemary, thyme, or other herb of choice
  • Optional: slice of jalapeño

Blend all ingredients in high power blender until desired consistency.

Recipe for the FullyRaw Pesto:

  • 2 medium sized zucchinis
  • 4 tablespoons of raw pine nuts
  • Juice of one lemon or lime
  • Optional: 1 tablespoon hemp seeds
  • 1 large handful of basil
  • 1 large handful of fresh spinach

Blend all ingredients in high power blender until nice and creamy

Spread your FullyRaw Pesto and Marinara on your pizza crust. Add any toppings you desire like tomatoes, spinach, bell peppers, jalapeño, red onion, green onion, and more! Enjoy.

Posted with permission by FullyRaw by Kristina. Check out FullyRaw by Kristina for more  tips, trick and recipes

This vegan lasagna is so delicious you won’t miss the cheese at all!

There are so many really great vegan lasagnas out there, but sometimes its nice to give the body a break from cheese substitutes and tofu! This lasagna is full of whole foods, is packed with nutrients, and is easy to assemble. Using raw veggies further adds to the simplicity of this dish. This is the perfect Sunday dinner because it is so comforting, but also gives the body what it needs to start the week off right!  Also, lasagna left overs make the perfect lunch, especially this one!

Too Good for Cheese Lasagna


  • 1 cup parsley leaves
  • 1 cup basil leaves
  • 1 smashed garlic clove
  • 1/2 cup dry roasted papitas
  • juice from half a lemon
  • Salt and pepper to taste
  • 1/4 cup olive oil


  • 2 24 oz jars strained tomatoes (I did have some marinara left over after the lasagna was complete)
  • 1 diced yellow inion
  • 4 cloves minced garlic
  • salt and pepper to taste
  • olive oil to cover bottom of pan

The rest:

  • 12oz package of whole wheat or whole grain lasagna noodles of choice
  • 5-10 oz pre washed baby kale, spinach or power greens
  • 1 8oz package of baby portobellos
  • 2 cups diced bell peppers

Start by bringing water to a boil and cook your pasta by following the instructions on the box.

Coat the bottom of your pan with olive oil and over medium low heat, saute the onion. Once the onion softens, after about 7 minutes, add the garlic. After two minutes add the two jars of strained tomatoes. Bring to a simmer and turn the heat to low and let simmer for 10 minutes, stirring occasionally. Add salt and pepper to taste.

To prepare the pesto simply add all of the ingredients, except the olive oil, to your food processor or vitamin. Add the olive oil while processing. Process until you reach your desired consistency.

For the fun part! to assemble your lasagna, first coat the inside of your pan with olive oil or vegan butter, and some sauce. Lay down a layer of cooked noodles (I used 5 noodles per layer) followed by sauce and sliced portobellos and bell peppers. You can eyeball the amounts here, using an even amount for each layer. Add some dollops of the pesto on top of and in between the veggies. Then add the raw greens (don’t be too shy here because they will cook down) followed by another layer of noodles. Carry on until you reach the top layer. Add a generous amount of sauce to the top layer of noodles (so they don’t dry out) and any mushrooms, peppers and pesto you have left over. I did not have much left over and I arranged them all in the middle of the top layer, rather than spreading them evenly around. Finally, generously drizzle olive oil over the top layer of your lasagna. Bake at 415 for 30 minutes. Let sit 10 minutes before slicing and serving.



Too good for cheese lasagna

Spicy Thai Curry Noodle Soup


Simmer Your Way to a Fusion of Flavors with our 7 ingredient-10 minute “Spicy Thai Curry Noodle Soup.”

This soup has it all… it’s flavorful and satisfying, it’s quick and simple to make, AND it’s made with a line-up of health-promoting ingredients. Just to name a few… Curry has been shown to help with digestion and contains disease-fighting antioxidants. Garlic is known to strengthen our immune systems and regulate blood sugar. And ginger can soothe our stomachs, aid in digestion, and reduce inflammation in the body. Enjoy this easy addition to your plant-based diet plan!

Spicy Thai Curry Noodle Soup


  • 3½ cloves minced garlic
  • 1¾ tbsp minced ginger
  • 2 tbsp red curry paste
  • 3 tbsp olive oil
  • 4 c vegetable stock
  • 3 c unsweetened coconut milk
  • 7 ounces dried rice noodles
  • For garnish: scallion, Thai basil, red chilies, chopped cilantro


In a small bowl combine garlic, ginger and curry paste and mix well. Drizzle in olive oil and continue to mix well. Add curry paste mixture to a large soup pot and heat over low to medium heat for 2 minutes. (Add a drop of vegetable stock if paste is too dry.)

Then add vegetable stock and coconut milk and bring to a boil. Place the dry noodles in the soup and cook until all dente. Season with salt and pepper. Remove from heat and garnish with cilantro, red chilies, Thai basil and chopped scallion. Serve immediately … enjoy!

Serves 4


  • Do not let curry paste dry out… you can add a little stock to keep it from sticking.
  • Substitute any variety of rice noodle
  • Be sure to use “unsweetened ” coconut milk.

Spicy Thai Curry Noodle Soup