This Week’s Dinners

This week has full of some amazing new recipes I tried, that I have to share with you all.

Monday: First up was one of my favorite blogger Spabettie’s Avocado Shiitake spring rolls . I had never made spring rolls before, so I was a little nervous, but they turned out to be similar to sushi, even easier. Once all the ingredients were prepped, it just became a quick assembly line of work.


My spring rolls did not turn out quite as pretty as Spabettie’s, but they were still pretty delicious.

8612580402_b18667727c_o 8624623684_49b99b712b_o

The REAL star of this dish though, is the Spicy Coconut Almond Dipping sauce.


It’s amazing the amount of flavor that packed in with so few ingredients. I highly recommend trying this sauce for dips or dressings. Thanks, Spabettie!

Tuesday: Korean Tacos. These are one of my favorite fast, weeknight dinners. So much flavor is packed into this small dish. I filled my tacos up with korean tofu, avocado, bellpepper, radishes, cilantro, sriracha and black sesame seeds.



Wednesday: Cabbage & kale salad and The Soup that Heals

I made huge salads this night using: kale, red cabbage, yellow bell pepper and hemp seeds. I topped it off with Lisa’s tahini cashew dressing. This dressing is so creamy and flavorful, I am glad I have leftovers. The dressing was hearty and decadent enough that I did not even put avocado on my salad, this is a huge deal because I add avocados to everything.

I also made a big batch of The Soup that Heals at the beginning of the week, and had a nice, warm bowl alongside my fresh salad.

8624628354_ea7529b295_o 8611481037_6bf9578ca3_o

Thursday: Indian food

We went to my favorite Indian restaurant The Clay Oven. We started off with samosas, that ate too fast to take a picture of. Oops.

I ordered the Tikka Masala Curry and ate it with basmati rice and garlic naan. YUM.


Dessert was my favorite carrot pudding topped with slivered almonds:


Friday: Loaded veggie dogs with mac & cheese

We had a wild Friday night and made veggie hot dogs, while watching Harry Potter & The Prisoner of Azkaban (which I fell asleep half-way through), because apparently I am 8.

I loaded up my hot dog with veganaise, hot mustard, ketchup, onions, tomatoes and olives.


We also had Amy’s Vegan/Gluten-free macaroni and cheese on the side. This was pretty tasty! I topped it off with paprika, garlic salt and fresh cracked pepper.


Let me know if you try any of these recipes. I highly recommend the spring rolls & tahini dressing!

Massaged kale salad & how to love brussel sprouts

I am now on Day 4 of the cleanse and this afternoon, I was hit by a huge surge of energy. The kind where I just had to start singing songs from my anthem movie, Pocahontas, because the mood struck hard.


I am finally starting to feel uh-maa-ziing. However, both yesterday and this morning, I woke up with a headache. Yesterday, I also had a stuffy nose (that has since gone away). My headache also left after a few glasses of water.

Last night, while I was in yoga, I was hit by an insatiable craving for a dish with peanut ingredients. I know I am supposed to be clearing my head in yoga and focusing on my breath, but most of my best made-up recipes have come from good yoga sessions.

I knew I also wanted brussel sprouts, so I thought of a sauce I could concoct to bring the 2 together.

A word on brussel sprouts. I thought I hated these things for years. Turns out I just never had them cooked right. I think the few times I did eat them, they were steamed. I am not a huge fan of most steamed veggies, so that was likely the problem. I found that I LOVE brussel sprouts, when they are sauteed in a little bit of olive oil and topped with sea salt, fresh black pepper and red pepper flakes. I can not take the credit for this one, my Love introduced me to the correct way to make the sprouts.

I made the sauce for the sprouts out of tahini, almond butter, peanut butter, rice vinegar, sesame oil, lemon juice, ginger, garlic powder and sea salt. I really did not measure anything, I just slowly added ingredients to my taste and whisked my heart out.

I served the sauce on the side and we dipped the brussel sprouts. We ate this along with leftover miso soup. It was a delicious, quick meal.


Desert was sliced oranges, dates & mint tea + agave + coconut milk.


Today for lunch, I had my new favorite salad; massaged kale. I got this idea from watching Kris Carr & Chad Sarno’s cooking videos.

Massaging the kale works well if you do not like it’s course texture. I kept my ingredients simple today, but sometimes I also add in diced red onion or shredded carrots.


I tear up pieces of kales, the throw in 1/2 diced avocado. I drizzle on hemp oil (olive oil works too) and the juice of 1/2 lemon. Then I mix all the ingredients by hand, smashing the avocado into the kale, thereby softening it.

When it’s all mixed together, I top with a sprinkle of sea salt and hemp seeds. I ate this alongside a piece of Ezekiel bread toast, topped with the other 1/2 of the smashed avocado and sea salt.


I hope you will give kale and brussel sprouts try if you have been hesitant before. Enjoy your Tuesday evening! Health, gratitude & greens!