CBD Infused Guacamole

CBD Infused Guacamole
CBD Infused Guacamole

With the recent trend in CBD product, I thought now would be the perfect time to create some recipes with this oil infused. Guacamole is the best appetizer or snack in my opinion and has lots of healthy fats and flavor. This taco Tuesday, give this recipe a try with the added benefits of CBD oil. Personally, I’m creating this and a few other recipes for cancer patients that are trying to reduce the symptoms they endure with the pain, treatments, nausea, and mental coping. Now I know this may not be for everyone, and that’s simply okay- feel free to omit the oil and you’ll still enjoy this amazing guacamole dip.

CBD Infused Guacamole

Yields 2-3 servings


3 Haas avocado

1 tsp. CBD oil of choice

1 tsp. garlic, minced

1/2 tsp. cinnamon

1/2 cup red onion, diced

1/4 red chili or jalapeño, diced (optional)

1 tsp. Vitacost Himalayan Fine Pink Salt

1 Tbsp. fresh lime juice

1-2 tsp. fresh cilantro, minced (optional)


  1. In a bowl, combine all ingredients and mash up until desired consistency is met.
  2. Serve with chips or other sides.

Chef’s tip: This recipe can be mad with or without the CBD oil.

Balsamic-Ketchup Glazed Mushroom “Meatloaf”

Balsamic-Ketchup Glazed Mushroom “Meatloaf”
Balsamic-Ketchup Glazed Mushroom “Meatloaf”

This is an easy no-fail meatless “meatloaf” recipe smeared with a homemade balsamic-ketchup glaze. Being thst it doesn’t take long to make, you’ll be ready to eat in no time. This flavorful recipe is one of my old favorites growing up- minus the meat, egg, and dairy products that are normally used. My favorite part about “meatloaf” is slicing it for leftover sandwiches the following day. Sometimes if you’re feeling creative you can top it with caramelized onions, lettuce, tomato, some extra sauce, and cook it on a grill pan for the perfect crunch!

Balsamic-Ketchup Glazed Mushroom “Meatloaf”

Yields 8-10 slices


1 (8 oz. container) baby Bella mushrooms

2 cups cooked lentils

1/2 cup steamed carrots

1/2 yellow onion, chopped

1-1/2 tsp. fresh thyme, chopped

1 tsp. fresh parsley, minced

2-3 garlic cloves, minced

2 tsp. tamari sauce

1/2 tsp. onion powder

1 cup rolled oats

1/4 cup organic flour

1/2 cup cooked potato or sweet potato


4 Tbsp. ketchup

1 tsp. siracha

1 Tbsp. maple syrup

1 Tbsp. balsamic vinegar


  1. Prepare sauce ingredients by combining in a small bowl and whisking until mixed. 
  2. Preheat oven to 375 degrees F.
  3. In a food processor, combine all ingredients and pulse until chunky and well combined.
  4. Pour mixture into a bowl, add the flour, oats, and mix until mixture comes together.
  5. On a baking sheet lined with foil, lightly oil and place mixture on to the baking sheet. Shape into a loaf shape and wrap sides up.
  6. Bake for 15-20 minutes. Remove from oven 5 minutes before it is done and add the sauce on top.
  7. Serve with mashed potatoes or choice of side.

Chef’s tip: Feel free to opt-out of the sriracha sauce if you are not looking for a spicy sauce.

Tomato Basil Soup

This Tomato Basil Soup is perfect for those indoor days when you just want a big bowl of soup! Combing an array of herbs, spices, tomatoes, and coconut cream makes for a delicious and flavorful recipe. Tomato soup is a great comfort food alone, but an even better one when paired with a well-toasted grilled cheese sandwich or French bread rounds. Taking the time to get fresh ingredients and boiling them down to release all of their flavors is really something you don’t get out of a can which is why I highly suggest to always make your own food as much as possible. I hope that you enjoy this recipe with your friends and family!

Yields 4-6 servings



8 vine ripe tomato

4 cup vegetable broth

1 medium onion, diced

1-1/2 Tbsp. tomato paste

7-9 fresh basil leaves

1/2 tsp. dried oregano

2 garlic cloves, minced

1 tsp. Vitacost Himalayan Fine Pink Salt

1/2 tsp. ground white pepper

1/2 tsp. apple cider vinegar

1/8 cup coconut cream

Grilled Cheese:

4 slices white bread 

3 Tbsp. vegan butter

6-8 slices of vegan cheese

1/4 tsp. black truffle oil, optional


  1. In a sauce pan, combine all soup ingredients except for the coconut cream. Bring to a smaller and cover with a lid for 10 minutes.
  2. Using a blender or hand Emerson stick, blend soup until smooth in texture. Add the coconut cream and mix to combine. Turn to low and simmer for 20-30 minutes or until desired consistency is achieved.
  3. Serve with parsley or croutons

Chef’s tip: In a hurry? Combine all ingredients into a blender, heat for 10-15 minutes, and enjoy!

Baked Macaroni and Cheese

Baked Macaroni and Cheese
Baked Macaroni and Cheese

Plant-based alternatives are just as good if not better if you ask me. This Mac n Cheese with freshly steamed peas and sliced mushrooms is the perfect way to end any day. Baked with a thin layer of breadcrumbs, parsley, and Parmesan cheese till its brown and bubbling- you’ll be scooping till it’s all gone! Being able to have your favorite foods doesn’t have to end when you go vegan, which is why I am excited to share this delicious vegan mac!

Baked Macaroni and Cheese

Yields 3-5 servings


1/2 box Barilla Macaroni pasta, cooked

2 cups cashew milk

4 Tbsp. butter

1 Tbsp. King Arthur organic flour

1/3 cup nutritional yeast flakes

1-2 garlic cloves, minced

1/4 cup fresh parsley

1/2 cup baby Bella mushrooms

1 small onion, chopped

2/3 cup fresh peas, steamed

3/4 tsp. Vitacost Himalayan Fine Pink Salt

1/2 cup Panko breadcrumbs

1-2 Tbsp. melted butter

1 tsp. fresh parsley, chopped for breadcrumbs

1 Tbsp. Parmesan cheese, chopped


  1. In a pan on medium-high heat, add butter, onions, mushrooms, garlic, and sauté for 3-5 minutes. Add in the flour and stir for an additional 2 minutes.
  2. Slowly pour in the cashew milk, peas, and nutritional yeast. Whisk mixture until it is smooth and has thickened. Add the parsley and stir.
  3. Pour the cheese sauce over the pasta and mix.
  4. In a casserole dish, add the Maceroni and Cheese; topped with breadcrumb and butter mixture.
  5. Bake for 20 minutes or until top is golden brown.
  6. Serve with side of choice.

Chef’s tip: This would be great with bbq pulled jackfruit rolled in a spring roll wrap!

Easy Tiered Almond Cake

Almond Cake with Vanilla Meringue Buttercream
Almond Cake with Vanilla Meringue Buttercream

Cake: A spongy-flavorful dessert that we get to treat ourselves with during the holidays, gatherings, and of course- Birthdays! We all have our go-to cake or cupcake, and this Almond Cake with a Vanilla Meringue Buttercream is surely mine. To make the imaged cake, you will need to double this recipe and if you are looking to make two 8-inch rounds, this cake is perfect for that too! Even though I baked this cake without the use of diary and eggs, it is still moist, spongy, and does the job. What’s better than an organic cake made by yourself in the comfort of your own home? I hope that this recipe brings you, your family and friends a lot of good memories and birthday cheer!

Almond Cake

Yields 45 servings for 6 and 7-inch or 60 servings 6,7, and 8-inch cakes


Cake (double recipe for tiered style):

3-1/4 cups King Arthur organic flour

3/4 cup vegetable oil

1-3/4 cups organic sugar

2-1/2 cup buttermilk (2-1/4 cup plain almond milk+ 1/4 cup lemon juice, mixed)

2-1/2 Tbsp. almond extract

1 Tbsp. baking powder

1 tsp. baking soda

1 tsp. Vitacost Himalayan Fine Pink Salt


2-1/4 cup organic cane sugar

3/4 cup filtered water

1 cup concentrated aquafaba (chickpea liquid)- Two 8 oz. cans garbanzo beans

1 cup butter of choice, cubed

1 cup vegetable shortening, cubed

1 tsp. vanilla extract



  1. Preheat oven to 350 degrees F.
  2. In a stand mixer, beat together the sugar and oil until light in color. Add the almond extract and buttermilk.
  3. In a separate bowl, sift together the flour, baking soda and powder. Add the salt and combine the flour mixture to the wet ingredients, a little bit at a time.
  4. Beat until flour is well combined and cake batter consistency is achieved.
  5. Cut out parchment rounds to fit the bottom of the cake pans. Be sure to grease the parchment also, this will help your cakes not stick.
  6. Using two 8-inch round cake pan, distribute the batter between the two as listed below. If you are using a 6 and 8-inch pan for a 3 tier cake, you will need to triple the recipe and fill the cake pans up as provided below:
    • 6-inch: 350 degrees F for 35-40 minutes; 3 cups batter
      7-inch: 350 degrees F for 40-42 minutes; 4 cups batter, optional
      8-inch: 350 degrees F for 40-45 minutes; 5 cups batter
  7. Bake cakes for 40-45 minutes (rotating half way through) or until a toothpick comes out clean and cake edges are slightly browned and pulls away from pan.
  8. Place onto a wire rack to cool until bottom of the pan is cool to touch.
  9. Flip the cakes out of the pan onto the rack and allow to completely cool (roughly 1-1/2 hours).
  10. Using a knife, level the cakes so they are all even. Slice cakes in half, wrap in plastic individually, and place in fridge or freezer until ready to frost or leave out if you are making it that day.

Aquafaba Concentrate:

  1. In sauce pan over medium-high heat, pour in both cans chickpea liquid AKA aquafaba (save chickpeas for my hummus recipe). Reduce liquid until 1 cup remains. Pour liquid into container and cool in refrigerator overnight (this step is very important).

Meringue Buttercream:

  1. In your Kitchen-aid standing mixer, whip the concentrated chickpea liquid for 10-15 minutes until a medium peak has formed.
  2. In the meantime, melt the sugar and water in a medium sauce pan on high-heat, 2-3 minutes. Once rolling boil starts, remove from heat and pour into the mixer with chickpea liquid. Make sure to turn the speed down when pouring. 
  3. Turn the speed back up to high and whip together for another 8 minutes until meringue -like consistency forms.
  4. Once completely cool, add the butter and shortening slowly a little bit at a time until completely mixed. If for any reason it separates, place more fat into the meringue. If it still doesn’t hold, place in the fridge for a couple minutes and re mix or heat the bowl if it appears “curdled”.
  5. Add the vanilla and give a good mix. Once frosting has thickened and is a good consistency, you are ready to frost the cake.
Almond Cake with Vanilla Meringue Buttercream


  1. Smear a small amount of frosting on the bottom your cake boards and place the leveled cake on it.
  2. Place one 8-inch round layer down on the plate and add 2 ice cream scoops of the meringue buttercream in a smooth layer. Place the other 8-inch layer on top and use more meringue buttercream. Coat the outside as well for a crumb coat (light layer of frosting to keep crumbs from showing up in the final frosting layer). Place into the fridge to chill while you do the same process with the 6-inch round cakes.
  3. Remove from fridge and add buttercream to the outside of the cakes for a final coat.
  4. Put three wooden dowels into the bottom layer. Put the 6-inch cake on top and put another wooden dowel in the middle, smearing frosting to cover the hole. Frost the gaps and cracks once you are finished securing the cake.
  5. Top with choice of fruit, frosting design, sprinkles, or any other toppings you’d like.

Chef’s tip: If you would like to make a three tiered cake, you will need to triple the recipe.

Vegan Pizza Dough

Vegan Pizza Dough
Vegan Pizza Dough

Pizza making is one of the greatest things you can do with your time! Making your own dough from scratch, letting it rise, and putting the time and effort into forming the pie makes for a super gratifying end result. For any cheese or pizza lover, this recipe will leave your belly full and super satisfied from all your work. Making an organic pizza is truly delicious and once you see how quick you can make them yourselves, you’ll be a home pizza shop in no time.

Vegan Pizza Dough

Yields 2 pizzas


4 cups King Arthur organic flour

1 tsp. organic sugar

1 Tbsp. instant dry yeast

2 tsp. Vitacost Himalayan Fine Pink Salt

1-1/2 cups warm water

2 Tbsp. avocado oil

1 cup tomato sauce

2 cups veggies of choice

2 cups shredded cheese of choice


  1. In a bowl, combine warm water, oil, sugar, yeast and mix allow to sit for 2 minutes.
  2. In another bowl, add flour and salt. Pour in the starter and knead dough until dough is well together.
  3. Place in a greased bowl and allow to rise for 30-45 minutes. Take the dough out and slice into two pieces. Allow to rest again covered with a dish towel for an additional 15 minutes.
  4. Preheat oven to 425 degrees F.
  5. Roll into circular shape on a dusted board with flour and top with sauce, vegetables of choice, and cheese of choice.
  6. Bake for 15-20 minutes on a pizza stone or until edges are golden brown and cheese is bubbling.

Chef’s tip: Be sure to poke holes in the dough before adding sauce or toppings. This will keep your dough from puffing up when it bakes.

Matcha Ice Cream

Matcha Ice Cream

This Matcha Ice Cream recipe is both creamy and has a great umami taste. Ice cream usually consists of dairy, sugar, and eggs but this plant-based version uses none. When you think of cold tasty creations, matcha green tea can be a unique alternative! A little background, this tea dates back roughly 900 years when Bhuddist monks brought it to Japan. It is known for its superfood health benefits, having lots of antioxidants, helps regulate the immune system, and detoxify your body. How cool is all of that in your ice cream! Desserts can still be delicious, healthy, and satisfying while living a vegan life. 

Yields 4 servings (per 2 scoops)


1 cup plain almond milk

2 cups full-fat coconut cream

1/4 cup organic raw agave

Pinch Vitacost Himalayan Fine Pink Salt

2-3 Tbsp. organic Matcha powder


  1. Place your ice cream bowl into the freezer overnight.
  2. In a Vitamix blender, place all ingredients in and blend until well combined.
  3. Pour into a mason jar and put into the fridge while you wait for your ice cream bowl to freeze overnight.
  4. Once ready, pour your mix into the ice cream maker and set until soft serve ice cream forms. Put into freezer for 1-2 hours to allow to firm up.
  5. Serve with whipped cream or toppings of choice. 

Chef’s tip: If you don’t have an ice cream maker, place the mixture into a metal bowl and into the freezer. Give it a stir every 45 minutes or so until you achieve your desired consistency. Can take up to 2 hours this way but works just as well.

Tahini-Agave Mustard Dressing

Tahini-Agave Mustard Dressing
Tahini-Agave Mustard Dressing

I don’t know about you guys, but honey mustard has always been one of my favorite dipping sauces. In my recipe, I use tahini as the base ingredient instead of mayonnaise, as well as raw agave to replace the honey. Whether you are dunking your French fries, having a “burger”, or enjoying a salad, this dressing covers it all- Literally! I usually keep a few bottles of dressing in my refrigerator at all times, this being one of those (and my homemade ranch usually being another). Having some go-to sauces is extremely handy and will make you second guess buying store bought versions they aren’t as healthy for you. Not only do they taste better, but they don’t have any preservatives and you get to control the flavor 100% of the way, making it spicier or more mild depending on your taste!

Tahini-Agave Mustard Dressing

Yields 4-5 servings


1/2 cup tahini

2 Tbsp. lemon juice

1/2 cup + 1 Tbsp. dijon mustard

2 Tbsp. white vinegar

1/2 cup raw agave

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. ground black pepper


  1. Using a hand held emersion blender, combine all ingredients into a mason jar and blend until well-mixed.
  2. Use dressing for salads or dipping sauces.

Chef’s tip: Feel free to add a pinch of cayenne pepper for a touch of spice.

Creamy Pumpkin Pasta Sauce

Creamy Pumpkin Pasta Sauce
Creamy Pumpkin Pasta Sauce

This Creamy Pumpkin Sauce is the best alternative to the normal Alfredo sauce that’s usually made with cheese and other dairy products. Utilizing different ingredients in the kitchen really allows for your creativity to flow, as well as getting an understanding for what pairs well with what. This deliciously rich and creamy sauce will soon be your new go-to pasta sauce. It’s great for simple meals during s busy week as well as giving some extra nutrients. Although this may seem like an odd interpretation of fettuccine Alfredo, I can assure you that these two pair very well together. Bon appetit!

Creamy Pumpkin Pasta Sauce

Yields 2-3 servings


1/2 cup pumpkin puree

1/4 cup plain almond milk

1/4 cup fresh tomato, diced

1 garlic clove, minced

1/4 tsp. dried oregano

1 tsp. fresh basil, chopped

1/4 tsp. ground black pepper

1/2 tsp. Vitacost Himalayan Fine Pink Salt


  1. Using a hand held immersion stick, blend all ingredients together until sauce is smooth.
  2. Serve on top of pasta, warmed with choice of cheese and basil.

Chef’s tip: Feel free to add sage and browned butter for extra flavor!

Chocolate-Espresso Brownies

Chocolate-Expresso Brownies
Chocolate-Expresso Brownies

Why yes, a Chocolate-Espresso Brownie does sound like an amazingly delicious treat! These cake-like brownies are dusted in powdered sugar with just the right amount of chocolate and espresso flavor. Without the use of eggs, “real” butter, and dairy, you are still able to get the perfect dessert. Dunk-able and stackable with ice cream and hot fudge, these brownies are universal in whichever way you’d like to enjoy! Feel free to add chopped walnuts or chocolate chips for some extra crunch or a warm gooey chocolate surprise.

Chocolate-Expresso Brownies

Yields 16 brownies


1 cup butter

2 cups sugar

4 Tbsp. Bob’s Red Mill Egg Replacer + 8 Tbsp. filtered water

2 tsp. vanilla extract

1/2 tsp. baking powder

3-4 Tbsp. ground expresso of choice

2/3 cup cocoa powder

1 cup King Arthur flour

1/2 tsp. Vitacost Himalayan Fine Pink Salt


  1. In a mixing bowl, cream together the sugar and butter until light and fluffy. Mix in the egg replacer until well combined and add the vanilla extract.
  2. Preheat oven to 350 degrees F.
  3. Slowly add the flour, baking powder, salt, and cocoa powder. Mix until batter is combined and pour into a well greased or parchment lined baking dish.
  4. Bake for 40-45 minutes, or until a toothpick comes out clean. Make sure not to over bake your brownies.
  5. Allow to cool before dusting with powder sugar.
  6. Serve with plant-based milk and/or ice cream.