Creamy spaghetti squash

I needed a quick and easy dinner last night so I cooked some delicious Spaghetti squash in a creamy sauce.

1 medium spaghetti squash
Cut into half, cleaned out, salt and pepper and a drizzle of olive oil. Place into a pressure cooker for 18 minutes or roast in the over at 375 for 45 minutes. Ounce slightly cooled shred the squash with two forks by lightly pulling and scrapping the squash.

1 avocado
Juice of 1/2 lemon
1/4 cup nutritional yeast
2 tbs harissa
1 1/2 tsp habanero strawberry jelly
(Substitute a lil honey or any sweetener you want)
1/2 tbs minced garlic
1 tsp parsley
1 1/2 tbs pine nuts
Salt and pepper to taste
1 tsp sriracha
1/4-1/2 cup olive oil

Blend everything except olive oil until creamy. While blending on low drizzle in olive oil until combined.

2 tbs coconut oil
1/2 cup unsweetened almond milk

Heat a large skillet over medium high heat. Add the coconut oil. When melted add the squash. Sauté for 5 minutes then add the avocado cream sauce and coat the squash. Add almond milk until slightly thinned out or desired consistency. Continue to sauté 5-10 minutes or until desired softness.




I’ve been working hard… and will be making a come back soon!

Well looks like I jumped ship! I left my career of interpreting and returned full time to food service! I have a new job and am taking new classes. I recently bought my first house and am just getting settled. I have so many things to be thankful for this holiday season. Most importantly I’m ready for life to settle down a bit and I can’t wait to get back to blogging! I have been hard at work this past year and am excited to share it.
THIS IS JUST A SAMPLE… Yogurt Water Kefir Round 1 TCM yin soup sweet potato chips00 sweet potato chips000 sprouts2 Superfood Frozen Yogurt superfood granola bars2 superfood granola bars4 Sweet Potato Cake Sprouted Hummus Sundried Tomato Socca Flatbread seaweed salad20 seaweed salad1 Schisandra Five-Flavor Tea Quinoa Salad w avocado dressing Rasp Vinaigrette1 Raw fruit sorbet Rejuvelac Restful SleepTincture Plum Carpaccio Herb Granita4 Plum Carpaccio Herb Granita2 Plum Carpaccio Herb Granita pitta ceviche mushroom ceviche1 Kimpira1 Kombucha Kulfi Ice Cream Mung Dal Soup Pitta mushroom ceviche Kimpira Kimchi2 Kimchi hydration_goji berry tonic_el caliente_cure all Horchata Hot Hazelnut Butter5 Hazelnut Chocolate Tart Hazelnut Chocolate Tart1 Horchata Chia Pudding Horchata Cold Gypsy Chai Latte Smoothie Gluten Free Focaccia Gluten Free Bread Ginger Bug Fruit Sushi1 dulse crouton9 energy truffles Fire Cider Fruit Kvass Fruit KvassStrained dulse crouton7 Digestive Brew dark choc bark3 CYO Food Combining Smoothie Cold Care Tincture Cheese Step 2 Chipolte Carrot Salad Coconut Butter Coconut-Curry-Carrot- Salad2 Coconut-Curry-Carrot- Salad3 Cheese Step 1 cheese6 Cheese3 cheese Chapatis & Chutneys Beet Orange Sorbet1 Big red juice1 blood type smoothie_A Blueberry Cacao Pre-Workout Cereal3 Carrot Mango Curry Soup Beet Orange Sorbet BBQ Sauerkraut Banana Split Ice Cream Trio Avocado Date Brownies Arugula Salad almond fennel crackers2 Almond Milk Apple Millet Kanten3 Apple Pave

Chocolate Cream Pie

Creative Substitution for Chocolate Cream Pie

Tofu, avocado, banana, dates, and agave nectar instead of the cream, butter, eggs, and sugar for the filling. Nuts, coconut, and dates in place of the graham crackers, butter, and sugar for the crust. To top it all off, a creamy topping from cashews and strawberries instead of the heavy cream and sugar! Delicious and packed full of nutrients instead of the empty calories. This recipe is a NO BAKE and only requires a food processor OR mini-chopper and blender! The best part of this recipe is you could use a store bought crust or topping, if needed, while still gaining the benefits of the filling.

Serves 8. Keep in fridge. Place in freezer 15-30 minutes before serving.

3 tablespoons Pecans 
3 tablespoons Almonds 
4 tablespoons Walnuts 
¼ cup Oats 
5 tablespoons Coconut, shredded unsweetened 
8-10 Dates 

In a food processor, or mini-chopper if you do not own a food processor, combine all ingredients, except dates, until well blended then add the dates. Continue to process until mixture starts to stick together. Remove “dough” and press into a pie pan. Place in freezer.

½ block (7-9oz) Tofu, extra firm (drained/pressed, see instructions below) 
½ ripe Avocado 
1 ripe Banana 
6 Dates 
4 tablespoons Cocoa, unsweetened 
¼ cup + 2 tablespoons Almond milk, unsweetened vanilla 
¼ cup + 2 tablespoons Agave Nectar 
1 tablespoon Vanilla Extract 

PRESSING TOFU- drain your tofu, squeeze slightly to get some excess water out then set on a paper towel with another towel on top. Set something heavy on it (a pot or skillet weighted down with canned goods or whatever you have) switch out paper towels as needed. 15-45 minutes depending on how much time you have.

In a food processor, or blender, combine all ingredients until completely smooth. Remove crust from freezer and pour filling into crust.

¼ cup Cashews (soaked for a few hours-overnight then drained) + 1 tablespoon warm water 
3 medium Strawberries 
1 ½ teaspoon Agave Nectar 
1-2 Dates 
½ teaspoon Vanilla Extract 

In a processor, or blender, blend cashews with warm water and vanilla. Get this blend as smooth as possible. Then add the strawberries, agave, and dates. Continue to blend until smooth and creamy. Remove pie from fridge and top with strawberry cashew cream.


Chocolate Pudding

chocoloate pudding

This healthy chocolate pudding is vegan, dairy free, and delicious! This kids love it. I love adding a hint of orange but it is optional. Try it and enjoy! This also makes a great pie filling!

chocolate pudding pie



Chocolate Pudding
1 large avocado, pit removed

2 tablespoons cocoa powder

1 tablespoons vanilla

3 ½ tablespoons agave nectar

¼ cup unsweetened vanilla almond milk

zest of ¼ an orange

juice of ¼ an orange



Chocolate Pudding- Combine all ingredients in a food processor or blender for 3-4 minutes until mixture is smooth and creamy. Taste to see if you want to add more agave. 



Hello blogging world! Update.

It has been so long since I have posted! I miss it, just do not have as much time as I would like to keep it up. I am however posting on twitter daily so if you are not already, please follow me there or Facebook.
I am still cooking and creating! Focusing on learning new techniques and taking better photography. School is going well, I am learning a lot. Getting ready to take my first nutrition class in a few months! Work is keeping me busy. I just took my interpreter certification test again! I have not taken it since I graduated so it was scary and stressful but I made it through. 🙂
Blake is doing great! He is busy with school too. He is improving at the piano which is really nice. Best of all he is in the kitchen cooking at least twice a week. He finds a recipe, plans the meal, makes a list of what he needs and picks the day he wants to make it ! I will continue to pop on here from time to time but again, please follow my Facebook and Twitter so we can be in touch more often. I am also looking for recipe testers so if you are interested let me know and I will provide you the list of recipes to choose from! Take care everyone, I wish you well. I will leave you with a picture of dinner last night, my green lasagna. Kale spinach butternut squash tofu-pesto-“ricotta” and a spinach-sugo.


It’s been a while but my inspiration has not been lost!

I am making a commitment to get back into the swing of things and ensure blogging and posting is taking place. Please check out my twitter and facebook pages because I sometimes post quick blurbs and pictures there!
I feel like I keep dropping the ball, for instance the weekly chemical and nutrition fact! You should see how many “draft posts” I have. It’s going to take time for me to continue to find a balance between work, kids, returning to school, and my recent found love of blogging, research, cooking, creating and sharing. Soon enough I will back to studying food, nutrition, chemicals, the planet and I’ll have even more exciting news and information to share with the world. 
Thank you to everyone that has stuck by my side and believed in me. This really is a passion of mine. My current career, sign language interpreting, is wonderful but I am still wanting to study nutrition and cooking because I am inspired, want to learn more, gain credibility and hopefully one day change lives. 
Since my time is still limited while I find balance… any preferences about posts?
Happy Wednesday!

fudgesicles and pudding



1 avocado
1/3 block of firm tofu
3 tbs agave nectar
4 oz melted vegan dark chocolate
1 tbs cocoa
1/2 cup sweetened chocolate almond
1/2 tsp vanilla extract

Mix everything together in a food processor. If it is too thick, thin it out by adding more milk.  The mix should easily fill the molds. Fill popsicle molds and freeze.
Taste as you go, before you freeze, and if you prefer them sweeter add some more agave or you can add some stevia or other sweetener of choice or more melted chocolate or cocoa.. whatever your taste buds desire 🙂


You can actually use this recipe, add less milk, and whip it up the processor or blender and it makes a fantastic pudding!

Chunky Chili



This chili is delicious! It is always a big hit in my family. It is really easy to make and tastes amazing.


2 cans organic red beans, drained and rinsed
2 cans organic dark kidney beans,
drained and rinsed
1 can organic white kidney beans,
drained and rinsed
1 can organic corn,
drained (or you can use fresh, frozen whatever you have)
8 sweet peppers
6 medium tomatoes
2 tbs tomato paste
2 1/2 tbs chili powder
salt and pepper

Cook the beans and corn over medium heat in a large pot. Cut up the peppers and tomatoes and add them to the pot. Then add the tomato paste, chili powder, salt and pepper. The tomatoes should make the perfect amount of juice but if your chili seems to thick you can add some water to thin it out. Cook for 30-45 minutes and enjoy!