Healthy Bites: Vegan Cauliflower Mash

A healthy and vegan alternative to mashed potatoes:

-1 head of cauliflower
-2 tbsp. coconut oil
-2 cloves of minced garlic
-sea salt
-1 sprig of fresh rosemary
-crushed red pepper flakes

1. Boil the cauliflower for 15 minutes or until tender.
2. Blend the cauliflower in a food processor or blender until creamy consistency.
3. In a pot, brown the minced garlic in the coconut oil.
4. Once golden, add the mashed cauliflower to the pot and incorporate with the rosemary that has been finely chopped.
5. Season with as much salt, pepper, and red pepper flakes as you like.

* I paired the cauliflower mash with chicken baked in the oven at 350 degrees for 35 minutes. It had been marinating for 24 hours in freshly squeezed orange juice, lemon juice, extra virgin olive oil, minced garlic, fresh rosemary, fresh basil, salt, red pepper flakes and pepper. 

Healthy Bites: Vegan Quinoa & Vegetable Burgers

After making a visit to the farmers market I needed a recipe to use up the vegetables I bought. Feel free to use any you have in stock instead. 

-1 cup of cooked quinoa
-handful of fresh brocolli
-handful of fresh spinach
-1/2 of a sweet potato
-sprig of fresh rosemary
-2 cloves of minced garlic
-2 tbsp. of tahini
-2 tbsp. of hummus
-extra virgin olive oil

1. Combine all of the ingredients together after chopping up the vegetables into bite size pieces as shown in the picture below.
2. Season with as much salt and olive oil as you desire.
3. Mold into hamburger patties and bake at 400 degrees for about 25 minutes on an aluminum lined baking sheet.

Healthy Bites: Spicy-Cheezy Vegan Kale Chips

My take on a kale chip recipe I’ve been seeing around lately. I like to store them in a container I leave out on the counter, and then snack on them throughout the week.

-1 bunch of fresh kale
-2 tablespoons of nutritional yeast
-1 tablespoon of a spicy dry seasoning mix (mine was garlic, onion, red bell pepper, peppercorn, coriander, paprika, chili, orange zest, & cayenne)
-1/2 a fresh lemon
-extra virgin olive oil

1. Place the kale in bite size pieces on a baking tray lined with aluminum foil.
2. Drizzle the kale with enough oil to evenly coat each leaf.
3. Mix the remaining ingredients together and top the kale with the mixture.
4. Coat each leaf with the dry mixture using your fingers.
5. Bake at 400 degrees for 7-10 minutes or until crispy
6. Let cool. Eat right away or place them in a container to store.


Farmhouse Fresh

I discovered this beautiful body-care line while browsing a beauty store in Beacon Hill the other day. Each of their products are made with 99.6% naturally-derived products. They are paraben and sulfate free, and almost entirely vegan.  

The ‘Sweet Cream Body Milk’ I tried at the store is addictive, but the line originally caught my eye because of its intricatly crafted packaging that makes it look delicious enough to eat. That’s when you know its good enough to put on your body. 

Browse the entire line at



S’well bottles are the premier fashionable and reusable water bottles. On a mission to rid the world of plastic water bottles, S’well is also a charitable community member and proud partner of charitable organizations such as WaterAid, American Forests, and Drink Up.

Beautifully crafted with non-leaching and non-toxic stainless steel that keeps your drinks cold for 24 hours and hot for 12.

Sustainable, eco-friendly, and giving back to those in need—S’well is the right way to be drinking our water.

Purchase at

Healthy Bites: Raw-Vegan Pesto Sauce

Pesto sauce is one of my all time favorites. Here is a recipe I came up with to top zoodles (zucchini noodles) with. I made it over labor day weekend and it was the perfect dish to close summer with right before I left to Boston. 

Note: For the raw-vegan version of the dish use zoodles, but you can also use this sauce over regular pasta if you prefer. 

-one handful of fresh basil leaves

-half an avocado

-leftover zucchini pieces from making the zoodles in the spiralizer 

1. Blend all of the ingredients together in a food processor/blender until a creamy sauce is formed. 

2. Toss your zoodles in the sauce and top with whatever seasoning you desire. I used sea salt, extra-virgin olive oil, and red pepper flakes.