Gluten-Free

Quick Corn Salsa

Quick corn salsa with frozen sweet corn, fresh cilantro, and lime. Perfect to serve as dip with chips or as an addition to tacos, burritos, bowls, and more!

Recently, I taught my first yoga class in my new position as a substitute teacher!

I was all nerves as I arrived at the studio wearing my lucky yoga tank (the one I got during teacher training) with my yoga books and prepared routine.

Whenever I’m nervous, I remind myself that anxiety and excitement kind of feel the same way in the body.

It just means that I *care*.

But as soon as I started teaching, breathing, being with the class, it was all good.

If you’ve been around here a while, you know when I completed YTT in 2019 I firmly believed that I only wanted to know more about yoga.

I never saw myself actually teaching…and now, I am.

It feels good, right, and fulfilling.

Afterwards, M and I ordered tacos and burritos from Chipotle to celebrate.

I usually get their corn salsa, which, in addition to the lonely bag of frozen corn in my freezer, was the inspiration for this recipe.

This Quick Corn Salsa is made with frozen sweet corn, fresh cilantro, and lime.

Serve it with chips or as an addition to tacos, burritos, bowls, and more!

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Vegan “Cookie Corners” (Nussecken)

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Vegan “cookie corners” (Nussecken)! These tasty triangles are made with oat and almond flour, SunButter, jam, hazelnuts, and dark chocolate.

Today I’m sharing a recipe with you inspired by my European travels!

M’s mom is kind of famous in their area in Germany for her Nussecken.

And with good reason, because they’re kind of amazing.

This delicious German dessert is made with a nougat base, jammy center, and sweet hazelnut topping.

After baking you cut layers into triangles and dip the corners in melted chocolate.

Nussecken directly translates from German to “Nut Corners”, but I’ve also seen them called “Cookie Corners”.

I thought Cookie Corners sounded cuter, so let’s go with that naming convention.

You’re going to love my Vegan “Cookie Corners” (Nussecken) that are also gluten-free and refined-sugar-free!

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Rainbow Vegetable Kabobs with Creamy Sriracha Sauce

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Rainbow Vegetable Kabobs with Creamy Sriracha Sauce made on the grill or grill pan. Enjoy them over rice with fresh herbs for a fresh summer meal!

It’s grilling season!

Lately, when I take my daily walk through the neighborhood, I come back hungry.

And not because I walked 10,000 steps.

It’s because tantalizing smells are wafting from the neighboring houses.

It takes all I have not to pop in their garden or patio where upbeat music plays, voices carry, and smoke rises from the grill.

Clearly, I didn’t get the invite.

But friends, I’m cordially inviting you to my plant-based grilling party.

It’s a Rainbow Vegetable Kabobs with Creamy Sriracha Sauce party!

Attire: grilling casual.

RSVP, yes or no?

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Chocolate Tahini Banana Pops

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Chocolate tahini banana pops are the vegan treat you need this summer! Frozen bananas drizzled in tahini and dark chocolate and rolled in nuts.

I swear, something magical happens to bananas when they freeze.

If you’re joining in on my current banana craze, then you’re going to love this week’s recipe.

Did you eat Nestle’s Drumsticks growing up?

Because that’s what these Chocolate Tahini Banana Pops remind me of.

They sit somewhere deliciously between an ice cream cone, fudgsicle, and popsicle.

I took halved bananas, froze them, covered them in tahini and melted chocolate, then rolled them in nuts.

This frozen treat is perfect for a sweet snack or healthy dessert.

Ready to make some banana pops?!

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Easy No-Bake Dessert Ideas

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A collection of no-bake dessert ideas that are perfect to make when it’s too for the oven. Included are cookies, bars, cups, truffles, brownies, and more.

In Germany it’s really common to not have air conditioning at home.

So for the majority of my stay in Europe I went without the whir of the AC unit.

I was nervous at first, imagining sweat-soaked clothes and fanning myself incessantly with anything accessible.

But it wasn’t like that at all.

Honestly, I didn’t really miss it.

There was a beautiful breeze during the day with the windows open, and I got used to running around the house in shorts and a tank top.

In the evenings and early mornings I even had to throw on some layers because the temperature cooled down without the sun.

Except this ONE night that the kitchen got *really* hot.

Mostly because on this particular evening I decided to turn on the oven and do a lot of meal prep.

Sitting around the kitchen table in a sticky hot haze, I thought to myself, lesson learned.

So, maybe don’t do that.

Maybe make some of these Easy No-Bake Dessert Ideas instead!

We’re in the depths of summer so I thought it was a great time to share some of my favorite dessert recipes that, you guessed it, don’t require *any* baking!

Included in this post are no-bake cookies, bars, cups, pies & tarts, truffles & macaroons, brownies & fudge, stuffed & dipped desserts, and spoonable desserts.

There’s something for everyone in this collection so bookmark this post and reference it whenever you’re too (insert: hot, lazy, tired?) to bake!

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Rainbow Rice Paper Wraps with Black Sesame Sauce

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Rainbow rice paper wraps made with crunchy raw veggies and baked tofu with a delicious black sesame sauce. Perfect for a light and fresh summer meal!

This year M and I have been making our way through the Marvel universe.

It started with all of The Avengers films and led us all the way to, most recently, to Venom (which kind of loosely connects to the Spiderman world, right?).

Anyway, this is all relevant because the night we made these Rainbow Rice Paper Wraps with Black Sesame Sauce I took a giant bite of rice paper wrap dipped in black sesame sauce.

I overestimated the size of the bite and drippiness of the sauce so black sesame sauce dribbled down my chin while I greedily chewed.

M took one look at me and burst out laughing, saying that I looked just like Venom.

If you know, you know.

Afraid to look at myself in the mirror, I hastily wiped the inky sauce off of my face with a wet paper towel.

Anyway, these Rainbow Rice Paper Wraps with Black Sesame Sauce are too good to worry about looking cute while you eat them.

They’re made with crunchy raw veggies and baked tofu with a delicious black sesame sauce that you’re going to want to drink.

Make them this summer for a light and fresh warm weather meal!…

Banana Peanut Butter Bites

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Banana Peanut Butter Bites made with banana, peanut butter, hemp hearts, and dark chocolate chips. Enjoy them raw or freeze for a sweet chilled snack!

If you’ve been following me for a while you know that I didn’t eat raw bananas for…a while.

Whether it was a real intolerance or not, I’m not sure, but for a while I didn’t feel great post-nana.

So I wrote them off my grocery list and only used them baked into banana bread.

Until recently, I started craving them.

My body really wanted bananas, so I decided to listen.

I split open a banana, slices it into rounds, and dipped it into peanut butter.

It tasted *so* good, friends.

As I stood in the kitchen gobbling up banana bites, I kicked myself for all the banana possibilities I missed out on in the past few years.

Let’s make up for lost time and make these Banana Peanut Butter Bites on repeat, OK?

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Vegan Cosmic Brownies

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Vegan cosmic brownies made with almond flour and sweetened with coconut sugar. Top them with Chocolate SunButter and sprinkles for a fun dessert!

This holiday weekend I set a PR for most shooting stars seen in one evening.

On Memorial Day, M and I drove to the Shenandoah to see the Tau Herculids Meteor Shower.

We chose the Shenandoah because it’s low in light pollution with dark skies and great views, so it’s perfect for star gazing.

I yawned and grumbled getting there, but once I was cozied up in my camp chair with blankets surrounded by the glittering night, I was happy to be there.

Around 1 AM we watched stars streak across the sky while M took photos, hoping to catch a beautiful bright arch across the frame.

It’s always humbling to stare up at the night sky, feeling so incredibly small compared to those fire balls whizzing through space.

I can’t share the cosmos with you, but I can share some cosmic brownies with you that are pretty out of this world.

These Vegan Cosmic Brownies are made with almond flour and topped with Chocolate SunButter and dotted with sprinkles for a fun dessert!

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1-Pan BBQ Tempeh & Veggies with Hemp Heart Ranch

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1- Pan BBQ Tempeh & Veggies with bbq marinaded tempeh, sweet potato, and broccoli drizzled with hemp heart ranch. Perfect for meal prep for the week!

Do you have big plans for Memorial Day?

We’re planning to see family and friends and spend time outdoors, weather permitting!

I’m looking forward to grilling on my parents’ deck, shaded by the deck umbrella overlooking a lawn of English Ivy.

It’s the unofficial beginning of summer, right?

If you’re feeling like you missed the BBQ boat this year, I got you.

Grab your favorite BBQ sauce and a sheet pan and let’s make 1-Pan BBQ Tempeh & Veggies with Hemp Heart Ranch for dinner!

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Blackberry Baked Quinoa

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Blackberry baked quinoa baked in an hour for a delicious summer meal prep breakfast. Serve warm or chilled with your favorite toppings!

This past weekend I auditioned at a local studio for a potential yoga teaching position!

When I completed YTT200 back in 2020, I said it was for the personal development.

“I just want to learn more about yoga and more about myself,” I said to anyone who asked about my intentions to teach.

And I did.

But in doing so, I realized that the gift of yoga was one that I actually loved sharing, even if it made me sweat and shake standing at the front of the studio.

The nerves quickly melted away on Sunday as I lead the students through a flow of my creation.

When we shared a collective inhale and exhaled “OMMMM” after Savasana I was *proud* of myself.

Regardless of the outcome, it was deliciously satisfying to challenge myself to reach for more.

You know what else is deliciously satisfying?

Quinoa…for breakfast!

This Blackberry Baked Quinoa celebrates berry season in this one-pan meal that’s perfect for a summer meal prep!

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Quick Corn Salsa

Vegan “Cookie Corners” (Nussecken)

Rainbow Vegetable Kabobs with Creamy Sriracha Sauce

Chocolate Tahini Banana Pops

Easy No-Bake Dessert Ideas

Rainbow Rice Paper Wraps with Black Sesame Sauce

Banana Peanut Butter Bites

Vegan Cosmic Brownies

1-Pan BBQ Tempeh & Veggies with Hemp Heart Ranch

Blackberry Baked Quinoa

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