in the name of slaw.

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if there’s one thing i love about 4th of july, besides fireworks and spiked watermelon, it is the cole slaw. when i was pregnant all that i wanted to eat was cole slaw (and potato chips and saltwater taffy, like a 9 year old girl), it was a freaky crazy strong craving that i had for months. somehow i didn’t get sick of it, i still try to get slaw in on the regular. i love that slaw has become fancy, and is now served alongside spicy meats and on top of tacos. this slaw is a little fancy because it’s made with tahini instead of mayo, which is obviously the bomb if you’re not into mayo or eating eggs or weird bad for you oils. the dressing is creamy and just a tiny bit sweet. you can add in a chopped apple or 1/2 cup raisins to the salad if you want to make it sweeter, but it’s pretty prefect as is. and so, here is one more, in the name of slaw.


  1. for the salad:
    3 cups thinly shredded green & red cabbage (i often use trader joe’s cruciferous crunch)
  2. 1/2 cup shredded carrots
  3. 1/2 cup green onion
  4. 1/4 cup sesame seeds for topping (optional)
  5. for the dressing:
    1/3 cup tahini
  6. 4 tablespoons water
  7. 1 tablespoon apple cider vinegar
  8. 1 tablespoon maple syrup
  9. 1/4 – 1/2 tsp sea salt (to taste)


  1. whisk the dressing ingredients together with a fork
  2. toss the veggies with dressing until coated & top with sesame seeds

the end.


vegan pesto.

i’m kind of a pesto-holic. it’s something that i find pretty much irresistible, which has been the case since i was a little kid and my italian step-mother would make a giant pot of pesto and fill jars with it once a month. that pesto will forever haunt me as the holy grail of pestos, never to be recreated but to forever live in my mind as the best shit ever of all best shit evers. once i became a carb-o-phobe and then gluten-renouncer my pesto intake became limited. add dairy to my pass column and pesto fell off my list-o. when i first heard about vegan pesto i was skeptical, but of course i had to give it a go. i have really tried them all, from kale to arugula to carrot greens. i’ve also tried it with all kinda nuts, from cashews to walnuts to pistachios, but i feel like this one is the winner. almonds really compliment the basil (which is what makes pesto pesto for me), and it’s equally bangin’ warm or cold. feel free to add in a clove of garlic if you are a garlic fan, but i still love this pesto without it.


  1. 2 cups basil leaves (no stems)
  2. 1 teaspoon salt (more or less to taste)
  3. juice of 1 lemon
  4. 1/2 cup olive oil
  5. 1/3 cup raw almonds


  1. in a food processor pulse the basil, salt, lemon juice & olive oil together
  2. add in the almonds and pulse until creamy
  3. stir into warm food (i like it with roasted veggies or cooked quinoa or pasta) or eat cold (it’s good on crackers or as a dip for raw veggies)

the end.

black bean salad with cumin dressing.


i make this one a lot in the warmer months, it’s easy-peasy to make and tastes like summer to me. the dressing is way tangy and not sweet and cumin-y which is sorta my favorite spice. finding good salad dressings that aren’t mainly sugar is pretty rare, so i thought i’d put this one out there.


  1. 1 can black beans, drained & rinsed
  2. 1/2 large cucumber, diced
  3. 1 small bell pepper, diced
  4. 1/4 cup cilantro, chopped
  5. 1 or 2 green onions, chopped
  6. 1/4 cup red onion, chopped
  7. for the dressing: 2 tablespoons olive oil
  8. 4 tablespoons apple cider vinegar
  9. 1 tablespoon pure maple syrup
  10. 1 tablespoon dijon mustard
  11. 1 teaspoon cumin


  1. toss the beans & veggies together in a bowl
  2. whisk together dressing ingredients & add to the beans & veggies
  3. top with avocado & get into it

the end.


food diary.

i started the year off with my usual list of resolutions i.e. impossibly high standards. from there i decided to take a step back and figure out what the eff my deal was, because every year i start out with a similar list and every year i feel like a failure. i’ve spent the first four months of the year in a strange place, one where i’ve been way less concerned with the what than with the why behind it. i’ve seen myself bounce from one extreme the other, and i realize this is sort of typical for me. what’s different is that i’ve gotten a lot more honest with myself by actually looking at that stuff instead of pretending like it didn’t happen and/or beating myself up over it. food is a big part of this, because i spend a lot of time in my head punishing myself for what i think are poor food choices. on and off this year i’ve kept track of what i eat, and it’s always surprising to see it written out. i am not a person who eats regular meals, i tend to snack more, and i’ve decided to just accept that instead of telling myself i should be different. i spent the last week trying to get inspired about what i really like eating, which meant cooking more, but i also did some eating (and drinking) out. and so, without further ado, here it is:

monday: coffee with unsweetened almond milk, cinnamon & sun potion anandamide. 2 tablespoons apple cider vinegar in water (because if cosmo says it it’s true). rx mint bar. handful raw almonds. a pear. kale cooked in coconut oil with roasted brussels sprouts, beets, carrots, chickpeas and kale pesto. sun dried tomato almond flour crackers.

tuesday: coffee with unsweetened almond milk, cinnamon & sun potion anandamide.2 tablespoons apple cider vinegar in water. cinnamon almond milk latte from starbucks (sugar high!) & grainless granola right out ‘da bag. mint rx bar. roasted garbonzo beans with paprika & sea salt, sauteed spinach & raw sauerkraut. grapes.

wednesday: coffee with unsweetened almond milk, cinnamon & sun potion anandamide.2 tablespoons apple cider vinegar in water. handful roasted unsalted almonds & lavender kombucha. rx mint bar. handful of grainless granola. arugula with cherry tomatoes, lemon hummus, raw sauerkraut & quinoa burgers. a banana with 2 teaspoons peanut butter.

thursday: coffee with unsweetened almond milk, cinnamon & sun potion anandamide.2 tablespoons apple cider vinegar in water. rx mint bar. lavender kombucha. arugula with tuna mixed with vegan mayo, lime juice, avocado, green & red onion & cherry tomatoes. grapes.

friday: coffee with unsweetened almond milk, cinnamon & sun potion anandamide.2 tablespoons apple cider vinegar in water. grain free pancakes with pure maple syrup. rx mint bar. gala apple. cold brew coffee with coconut milk. grilled garbonzo beans, bell peppers, green & red onion, purple & sweet potatoes. sun dried tomato grain free crackers.

saturday: coffee with unsweetened almond milk, cinnamon & sun potion anandamide.2 tablespoons apple cider vinegar in water. vanilla rose chia pudding. almond milk latte. dates & almond butter. chickpeas and lavender kombucha. chips & salsa, veggie plate (quinoa, mushrooms, squash, cherry tomatoes, stuffed pepper & chard), with 3 glasses of cava.

sunday: coffee with unsweetened almond milk, cinnamon & sun potion anandamide.2 tablespoons apple cider vinegar in water. 2 poached eggs with potatoes, carrots & onions with 2 mimosas. rosemary grain free crackers. cashews. a pear.

the end.

vanilla rose chia pudding.


so chia pudding is sort of a love it or hate it thing. my bff thinks it’s like swallowing spoonfulls of snot, but i on the other hand think it’s delicious. i’m a total and complete sucker for anything rose flavored, so i thought i’d give rose water chia pudding a shot. it turned out as amazing as i dreamed it would. the almond milk smoothes out any bitterness from the rose flavor perfectly.  it’s my new fave rave.



  1. 8 tablespoons chia seeds
  2. 2 cups almond milk
  3. 1 tablespoon rose water
  4. 2 tablespoons pure maple syrup or agave
  5. 1 teaspoon vanilla extract


  1. mix the almond milk, vanilla, maple syrup, and rose water together
  2. pour liquid mixture over the chia seeds and stir till seeds are evenly mixed in
  3. stir again five minutes later, and five minutes after that
  4. let sit for at least an hour, or in the fridge overnight


grain free blueberry muffins.

i’ve been doing a lot of experimenting with grain free baking lately, and it’s not so easy friends. there is always the issue of texture, consistency and the inevitable flavor of flours made by flavorful things like coconut and almonds. almond flour mixed with coconut flour gives things a sort of hazelnut-y flavor, which is rad in my book. my advice with this recipe is to do your best to fill the muffin tins or paper cups up to the brim, because grain free flour doesn’t rise very much. these turned out a little more cookie-ish than full on muffins, but they did turn out delicious.


  1. 2 cups almond flour
  2. 3/4 cups coconut flour
  3. 1 teaspoon salt
  4. 6 eggs
  5. 3/4 teaspoon vanilla extract
  6. 1/4 cup maple syrup
  7. 1/2 cup blueberries
  8. 1 tablespoon water


  1. pre-heat oven to 350
  2. in a large bowl combine the coconut & almond flours with the salt & mix together
  3. in a separate bowl whisk the eggs, vanilla & maple syrup together
  4. add the wet ingredients to the dry ingredients and mix
  5. add in the blueberries & the water (batter will be thick)
  6. spoon batter into greased/paper lined muffin tin
  7. bake at 350 for 40 minutes

the end.

gluten free sugar free banana bread.


i’m always warring against sugar in my life, because it’s the devil. i do my best to avoid white sugar and any kind of sweetener except for pure maple syrup. i’ve even cut out my date habit, although i don’t really believe that eating fruit is bad for you. i do however love to bake, so i’m always trying to find ways to make things without sugar. i came across this grain free banana bread recipe from nutrition stripped a couple of years ago and never got around to making it, but always had it in the back of my mind. today i found myself with an excess of bananas and decided to give it a shot. i didn’t have almond flour, so i decided to use gluten free flour (rice flour) instead. i adjusted the flour ratios a bit and it turned out delicious. it is admittedly not very sweet, which i like. it’s perfect topped with peanut or almond butter.


  1. 4 ripe bananas
  2. 4 tablespoons melted butter, dairy free butter or coconut oil
  3. 4 eggs
  4. 1 teaspoon vanilla extract
  5. 1 teaspoon baking soda
  6. 1 teaspoon baking powder
  7. 1 teaspoon cinnamon
  8. 1/2 teaspoon nutmeg
  9. 1/2 teaspoon salt
  10. 3/4 cup coconut flour
  11. 1/2 cup gluten free all purpose flour


  1. pre-heat oven to 375
  2. coat a loaf pan with non-stick spray or butter
  3. in a stand mixer or large bowl combine the bananas, butter or coconut oil, eggs & vanilla and mix until blended
  4. add the flours, baking soda & powder, cinnamon, nutmeg & salt into the wet mixture and blend until combined
  5. bake at 350 for 35-40 minutes