Vegan, gluten free Boston baked beans

Vegan Gluten Free Boston Baked Beans

2 bags dry navy beans

2 large onions sliced

1/2 cup brown sugar

1 cup molasses

2 tbs dried mustard

1 tsp paprika

1/2 tsp pepper

6 cups water

In a sauce pan on the stove combine the navy beans and 6 cups of water.  Bring to a boil and then let simmer for 45 mins to 1 hr until the beans are tender and starting to split. Drain the beans, but reserve the water. Add the beans and onions to the crock pot.  Return the hot water that was reserved to the pot and add the molasses and spices and mix to combine/disolve. Pour the water and spice mixture over the beans in the crockpot and mix well to combine. Make sure the water covers the beans, and if not, add more.  Cook for 4 hours in the crockpot.

Tropical Smoothie Bowl

Tropical Smoothie Bowl

The winter chill may be upon us, but you can beat the winter blues by making this protein packed, raw, vegan tropical smoothie bowl.  Featuring the anti-inflammatory, digestion improving and cancer fighting powerhouses of coconut and pineapple, this light yet filling bowl is sure to transport you to some place warm and sunny.

In a blender or food processor combine:

1 1/2 cups of frozen tropical mix (pineapple, mango, strawberry and coconut)  You can make your own or find a prepared option in your local grocery store.

1 cup of coconut milk beverage (unsweetened)

1 scoop of vegan, raw protein

Blend until smooth, thinning with water as needed to achieve the desired consistency.  Pour into a bowl and then top with:

3 tbs chia seeds

1/2 cup vegan, gluten free granola

fresh fruit (I chose raspberries and pineapple).


Protein Packed Pumpkin Smoothie Bowl

Thanksgiving is over and your are in need of something to satisfy those after thanksgiving cravings. Try this clean, protein packed breakfast bowl for a great pick me up to get you ready to tackle the Christmas season.

1 -1/2 Cups Unsweetened Almond Milk

2tbsp Organic Pumpkin Puree

1 tbsp Powdered Peanut butter

3/4 cup frozen organic mango

2 pitted dates

1 tsp Pure maple syrup

Blend to desired consistency and pour in favorite bowl- add chia seeds for added protein and nutrients.  I also added my favorite gluten free granola and sprinkled cinnamon and clove on top. You can add your favorites to make it as festive as you would like. Enjoy my Fabulous Fighters! xoxo

Butternut Squash Cranberry Quinoa Protein Boats


This hearty fall dish boasts an antioxidant punch, helps to reduce inflammation and is loaded with plant based protein.

2 medium butternut squash, about 2 1/2 pounds each

3 tbs avocado oil, divided

2 cups quinoa with dried vegetables (or plain quinoa if preferred)

4 cups water mixed with 2 tbs no chicken chicken bouillon

1 bunch kale, stems removed and chopped (about 6 lightly packed cups)

cinnamon for sprinkling

1/2 teaspoon pink himalayan sea salt (plus additional for roasting squash)

2 teaspoon black pepper divided

2 tsp garlic salt divided

4 tsp ground cumin divided in half

4 tsp ground ginger divided in half

2 tsp ground basil leaves divided

1 (15 ounce) can low sodium garbanzo beans, rinsed and drained

Zest of 1 orange, plus the juice of 1 fresh orange

1 cup reduced sugar dried cranberries

2 medium yellow onions, chopped

Preheat oven to 425 degrees.  Split butternut squash down the middle and clean out the seeds. Place on baking sheets and sprinkle with salt and cinnamon and drizzle with 1 tbs avocado oil.  Roast for 45 minutes or until fork tender.

In a sauce pan, combine water, bullion and quinoa and simmer on medium low heat until the broth is absorbed and the quinoa is tender.

While the squash is roasting and the quinoa is simmering, wash and slice the kale.  De-stem the kale for best texture and flavor.

In a large skillet heat 1 tbs of avocado oil over medium heat.  Add the kale, 1 tsp pepper, 1 tsp garlic salt, 2 tsp cumin, 2 tsp ginger and 1 tsp basil and cook until wilted, then remove the kale and put aside in a large bowl.

Using the same skillet, add 1 tbs of avocado oil, onions, 1 tsp pepper, 1 tsp garlic salt, 2 tsp cumin, 2 tsp ginger and 1 tsp basil.  Cook until slightly translucent. Stir in the garbanzo beans. Cook for an additional 2 to 3 minutes stirring frequently.  Remove from the heat and add to the bowl with the kale.

Add the dried cranberries and quinoa to the large bowl of kale, onions and garbanzo beans, stirring until mixed thoroughly.  Add the orange juice and orange zest, stir until thoroughly combined.  Set aside.

Once the squash is cooked and cooled, scoop out the meat leaving a 1/2 inch thick border around the sides and a 3/4 inch border along the bottom.  Reserve the flesh for another use or mash it to serve on the side or if you don’t mind super stuffed squash, at it to the rest of the filling.  Fill the squash halves with the filling and then return to the oven.  Bake at 375 degrees for about 10 minutes or until hot.  Serve warm.

Vegan Curry Pumpkin Sweet Potato Soup

IMG_13531 lb organic carrots, peeled and chopped

3 large organic sweet potatoes, peeled and chopped

3 organic granny smith apples, peeled and chopped

2 organic medium onions, peeled and chopped

1 32oz can of organic pumpkin puree (not pumpkin pie filling)

4 cups unsweetened almond or coconut milk

2 tbs No Chicken Chicken Boullion

The zest of 1 orange

2 tsp red curry paste

3 tbs paprika

2 tbs garlic salt

2 tbs powdered ginger

3 tbs cumin

1 tbs curry powder

2 tbs avocado oil

Candied Walnut Topping:

2 lbs raw walnuts

1 tbs avocado oil

2 tbs raw honey or agave

2 tsp cinnamon

1 tsp ground nutmeg

Preheat oven to 350 degrees.  Combine chopped carrots, sweet potatoes, onions and apples in a roasting pan, coat with the avocado oil, and season with the dried spices (paprika, garlic salt, ginger, cumin and curry powder).  Roast for an hour to an hour and a half or until the veggies are easily mashed with a fork.

In a medium sauce pan combine the almond milk, No Chicken Chicken Boullion and the curry paste, simmer on low until well combined and heated through.

Combine roasted veggies, spiced almond milk, pumpkin puree and the orange zest in a blender or food processor and blend until smooth.  You may need to do this in multiple batches depending on the size of your blender/processor.

Topping: put all of the ingredients into a sauce pan and stir until warm and well coated.  Spread out the walnut mixture on a cookie sheet lined with parchment paper, sprinkle with additional cinnamon and raw sugar and place into the fridge to cool and harden.

Serve warm topped with the candied walnuts, pumpkin seeds, cranberries or your favorite topping.

Pretty in Pink Juice

Pretty in Pink Juice

Grapefruit helps to regulate blood sugar levels, boosts the immune system, is rich in vitamin C, helps to alkalize the body, helps with fatigue, aids in digestion and has excellent anti cancer properties.

1 medium pink grapefruit, rind removed

3 cups pineapple, rind removed

1 lemon, rind removed

1 inch piece of peeled, fresh ginger

1 cucumber, peeled


Multi-purpose veggie soup

Veggie soup

This easy on the stomach veggie soup can be eaten whole or in parts depending on how you feel.  I sometimes had the broth alone, other days the broth and rice and when I was feeling better, I would it the veggies too.  This can be made in a crock pot as well.

2 cloves chopped garlic

1 tbs avocado oil

1 tsp Pink Himalayan sea salt

1 tsp black pepper

1 tsp dried thyme

4 stalks celery (1 1/4 cup chopped)

4 carrots (2 cups chopped)

1 yellow onion (1 cup chopped)

1 1/2 cups frozen, organic, non GMO corn

1 cup frozen, organic peas

1 cup frozen, organic green beans

1 cup jasmine rice

8 cups of vegetable broth or my favorite is Better Than Boullion vegetarian, no chicken base (2 heaping tbs added to 8 cups of water)

1 24 oz can of organic chopped tomatoes

1 small handful of chopped, fresh basil (for garnish)

Heat oil in a soup/stock pot and saute the garlic, celery, carrots and onion with the salt, pepper and thyme.  Cook until the onions are almost translucent.  Add the stock and cook for about 15 mins on medium heat.  Once at a boil, add the rice and simmer until almost cooked through.   Add the can of chopped tomatoes and frozen veggies and let simmer for another 10 minutes – 15 minutes.  Garnish with the chopped basil.