Easy + Healthy Pasta Salad (DF + GF)

This might be arguably THE BEST summertime meal!

I mean really, what’s better??

It’s easy, healthy, cool, AND refreshing!

This pasta salad is made with chickpea pasta, Italian dressing, cucumbers, and rainbow cherry tomatoes.

Talk about simple and delicious!!

This chickpea pasta is my favorite!
This is the dressing I buy, it has very simple ingredients!

Easy + Healthy Pasta Salad


  • 1 box chickpea pasta
  • 1 bottle Italian dressing
  • 1 cup rainbow cherry tomatoes
  • 1/2 cucumber

How to make…

Step 1: In a saucepan bring water to a boil cooking the chickpea pasta for about 8 minutes. Drain + rinse with cold water.

Step 2: Transfer the pasta to a large mixing bowl. Add in the Italian dressing. Set aside.

Step 3: Chop up all the veggies and add to the mixing bowl previously set aside. Combine completely.

Step 4: Chill in the fridge for at least one hour.


  • Keep in an air tight container in the refrigerator for 1 week.
  • This recipe contains multiple servings.



Raspberry Chia Seed Jam

Healthy, delicious, and satisfying!

You’ll want to smother this jam on everything!

Toast, pancakes, waffles, biscuits, yogurt, you name it.

Trust me when I say you’ll never want to buy a store bought jam ever again!

I don’t know about you, but I don’t love all the extra sugar and additives that are in a typical store bought jam.

I prefer to have a sweet and tangy jam. One that’s packed with healthy fats, fiber, and fresh berries!

I made this a couple days ago and the jar is already half gone. I can’t get enough of it, and I’m sure you’ll feel the same way!

Let’s get to the recipe.

Raspberry Chia Seed Jam


  • 3 cups fresh raspberries
  • 2 tbsp lemon juice
  • 3 tbsp water
  • 1 tsp pure vanilla
  • 6 tbsp chia seeds
  • 3 tbsp agave

How to make…

Step 1: In a saucepan on medium-low heat bring the raspberries, lemon juice, and water to a simmer. Allow it to simmer until all the berries are completely broken down. (Sometimes I help this process along by using a masher. I don’t know if that’s the technical term for it, but that’s what I call the instrument used to mash potatoes, or in this case, berries.) This process should take about 15-20 minutes.

Step 2: Add in the agave, vanilla, and chia seeds. Let simmer for 2 more minutes.

Step 3: Remove from heat and allow the jam to sit for 20 minutes. The longer it sits the thicker it will get.

Step 4: You can either use the jam immediately or store it in a mason jar to use for another day.


  • Store the jam in an air-tight jar in the refrigerator for 1 1/2 weeks or 10 days.


Easy Air-Fried Spinach Falafel (V+ DF + GF)

This recipe was inspired by my experience at a local agriculture fair a few years ago. It was the first time I had ever tried falafel and I couldn’t get over how good it was! With that being said, it was most definitely deep fried. And when I say deep fried I mean DEEP FRIED. This thing was dripping with oil! But, it was so good I ate it anyways! I mean let’s be honest, what doesn’t taste good deep fried?

I wanted to see if I would be able to get the same great flavor without all the grease by making it at home and to my surprise, I did!

I don’t know about you, but when I’m craving something I want it immediately! Traditional falafel recipes will have you soak dry chickpeas and go through that whole process, but I just can’t wait for all that! When I want falafel, I want it in that moment and not a second later! It’s something I crave all the time now, and when I want it you better know I’m whipping it up in a jiffy! That’s why I use canned chickpeas over dry ones. Because honestly, who has time for all that?!

Just talking about falafel has me craving it… let’s get to the recipe already!

Easy Air-Fried Spinach Falafel


  • 15 oz can unsalted chickpeas
  • 1/3 cup diced yellow or red onion
  • 1/2 cup spinach
  • 2 cloves minced garlic
  • 2 tbsp extra virgin olive oil
  • 1/3 cup fresh parsley
  • 1 tsp coriander
  • 1/2 tsp pink salt
  • 1 tsp cumin
  • 1 1/2 lemon juice
  • 4 tbsp gluten-free oat flour

How to make…

Step 1: In a food processor add the chickpeas, onion, spinach, garlic, olive oil, parsley, coriander, salt, cumin, and lemon juice.

Step 2: Coarse blend (there might be chunks of chickpeas, that’s what we want).

Step 3: Stir in the oat flour with a spoon, you don’t want to over process the mixture.

Step 4: Form the mixture into balls and place in the air fryer. (The mixture is going to be a little wet and that’s okay.)

Step 5: Bake in the air fryer at 400 degrees for 8-10 minutes (or until golden) and then flip the falafel over and bake again in the air fryer for another 8-10 minutes.


  • Try pairing this falafel with my ‘Dairy-Free Tzatziki Sauce’.
  • Eat in a pita, a salad, on their own, the possibilities are endless!
  • I keep mine in an air tight container in the fridge for up to 7 days.


Dairy-Free Tzatziki Sauce

Creamy, cool, refreshing, and a hint of garlic.
This ‘Dairy-Free Tzatziki’ is the perfect addition to any summer meal!

A few weeks back I decided to try Dairy-Free Tzatziki from one of my all time favorite brands, and sadly, I was VERY disappointed.

I didn’t know if it was tzatziki I didn’t care for, or just the way they happened to make it.

So, I decided to give it another try and made it myself.

And boy oh boy am I glad I did!

I’ve been putting this tzatziki sauce on everythingggg!

Literally, EVERYTHING.

Let me explain, when it starts to get warmer out all I want to do is NOT cook.

It just feels like such a hassle in the summer, ya know?

This is the perfect addition to so many non cooked meals.

Sooo, I’ve been putting it on all of them.

Pitas, salads, sandwiches, the list goes on!

Just be sure that when you make tzatziki that the cucumber has been squeezed dry and drained of it’s water.

If you don’t it will be too runny and you don’t want that.

Let’s get to the recipe so you can put it on everything too!

Dairy-Free Tzatziki Sauce


  • 1/2 cup finely grated cucumber (strained + dried)
  • 10.5 oz unsweetened plain coconut yogurt
  • 2 tbsp fresh dill
  • 1 1/2 tbsp lemon juice
  • 3 tsp extra virgin olive oil
  • 1 1/2 cloves minced garlic
  • 1/2 tsp pink salt
  • 1/4 tsp black pepper

How to make…

Step 1: In a medium size bowl combine all your ingredients, stir until everything is completely combined. *

Step 2: Cover the bowl and let sit for 1-2 hours in the fridge allowing the flavors to soak in.

Step 3: Put in an airtight container and store in the fridge.



  • I store mine in an airtight container in the fridge for up to 7 days.

Loaded Breakfast Cookies (DF + GF)

Crunchy on the outside, soft and gooey on the inside, the perfect cookie!

Cookies that are so healthy you want to eat them for breakfast?

You’ve come to the right place!

I’m all for eating cookies for breakfast, and for that matter, lunch and dinner as well!

Cookies are ALWAYS the right choice in my book.

Let’s get to the recipe.

Loaded Breakfast Cookies


  • 2 cups gluten-free oats
  • 1/4 cup gluten-free oat flour
  • 1/2 tsp pink salt
  • 1 tsp cinnamon
  • 2 tbsp ground flax
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 1/2 tsp pure vanilla
  • 3/4 cup creamy almond butter
  • 1 egg
  • 1/4 cup raw blue agave
  • 3 tbsp unrefined virgin coconut oil (melted + cooled)
  • 1/2 cup dried cranberries
  • 1/3 cup pumpkin seeds
  • 1/2 cup unsweetened coconut flakes

How to make…

Step 1: Preheat the oven to 350 degrees, and grease a cookie sheet with coconut oil or any oil of your choice.

Step 2: In a small bowl mix together the oats, oat flour, pink salt, cinnamon, flax, baking soda, and baking powder.

Step 3: In a larger bowl whisk together the vanilla, almond butter, egg, agave, and coconut oil.

Step 4: In small amounts at a time fold in the dry ingredients with the wet ingredients until they are completely combined.

Step 5: Add in the cranberries, pumpkin seeds, and coconut flakes.

Step 6: On the greased cookie sheet put 2 tbsp sized cookies down about an inch away from each other.

Step 7: Bake for 8 minutes or until the cookies are golden brown.

These cookies are basically a more convenient and delicious version of oatmeal!


  • Store in an air tight container.
  • I keep mine in the freezer and heat them up in the microwave for 10-15 seconds when I want to eat one.


No-Bake Almond Butter Caramel Cheesecakes (V + DF + GF)

The CREAMIEST dairy-free cheesecake you will ever eat!

I LOVE cheesecake, I’ve loved it my whole life, it’s my all time favorite dessert!

If you asked any of my family or friends they would tell you without hesitation how much I love the original sweet treat.

The other day I was messing around in the kitchen trying to make a healthier version of my favorite dessert and came up with THIS!

When I took these out of the freezer I let the cheesecakes soften to room temperature and cut into them only to find out they had a texture just as creamy as the OG recipe! I broke through the crust and it was the most buttery crumbly crust you could ever imagine.

It instantly melted in my mouth.

If this cheesecake recipe passed my standards, I promise it will make your taste buds jump for joy!

Let’s get to the recipe!

No-Bake Almond Butter Caramel Cheesecakes



  • 1/2 cup gluten-free oats
  • 8 dates (whole + pitted)
  • 1/2 cup raw unsalted almonds
  • 1 1/2 tsp cinnamon
  • 1/4 cup almond butter

Cheesecake Filling:

  • 2 tbsp lemon juice
  • 1/3 cup raw blue agave
  • 1/2 cup full fat coconut milk (canned)
  • 1/3 cup coconut oil
  • 1 1/2 cup raw cashews (quick soaked)
  • 2 tsp pure vanilla

Caramel Sauce:

  • 1 recipe of my ‘Healthy Caramel Sauce‘ (you will have left over sauce that you can keep in an air tight container in the fridge for a week.)

How to make…

Step 1: Grease a muffin tin with coconut oil (or any oil of choice).

Step 2: Quick soak cashews by putting them in a large bowl and covering them completely in hot water. Soak them for 30 minutes. Set aside.

Step 3: While the cashews soak combine all the ingredients for the crust in a food processor. This includes the oats, dates, almonds, cinnamon, and almond butter. Blend until the mixture is completely combined. It will still have a crumbly texture, this is what we want.

Step 4: Take about 1 1/2 – 2 tbsp of the crust mixture pressing it down firmly in the muffin cups creating a sturdy crust.

Step 5: Drain the cashews after 30 minutes have passed.

Step 6: In a food processor combine all the ingredients for the cheesecake filling. This includes the lemon juice, agave, coconut milk, coconut oil, cashews, and vanilla.

Step 7: Blend completely until it’s smooth and creamy!

Step 8: Cover the crust with the cheesecake filling until the muffin cup is 3/4 of the way full.

Step 9: Top with the ‘Healthy Caramel Sauce’ and swirl in.

Step 10: Chill in the freezer for 2 + hours.


  • To take cheesecakes out use a butter knife around the cheesecake a couple times and use the leverage of the knife to pop the cheesecake out.
  • In an air tight container they keep in the freezer for 2-3 weeks.
  • If you can’t wait for the cheesecakes to soften to room temperature then you can microwave them for 10 seconds.
Caramel, cheesecake, and almond butter… is there anything better?!
I don’t think so!


Healthy Caramel Sauce (V, DF, GF)

Put on top of your favorite dessert, use it as a dip for fruit, eat it straight out of the jar, the possibilities are endless!

Healthy Caramel Sauce


  • 14 dates (whole + pitted)
  • 1 tsp pink salt
  • 2 tsp pure vanilla extract
  • 1/2 cup (room temp) unsweetened almond milk
  • 1/4 cup coconut sugar

How to make…

Step 1 & Done: In a food processor blend all the ingredients on high until all the date pieces are completely blended and the sauce looks as smooth as caramel.


  • Make sure the dates are soft. If not, you can soften them by soaking them in hot water for 10-15 minutes.
  • Keeps in an air tight container for 1 week in the refrigerator.