High Protein Chickpea Pasta & Vegan Pesto

Inspiration can come from anywhere, and the inspiration for this particular simple dish came from a delicious sample I tried yesterday at Costco.  This was my first time trying Banza pasta, and I really liked both the taste and the fact that each serving has 25 grams of protein and 13 grams of fiber!  As a brand marketer, I also applaud their bright, simple and clean packaging.  For this dish, I made the pasta w/ a classic vegan pesto w/ some fresh summer basil from our local farmer’s market.  It’s a great easy and healthy summer dish and can also be jazzed up w/ some veggies if you like.

1. 1 packet of Banza pasta (makes 4 servings)

1. 1 bunch of basil (I used Tomatero Farm’s organic basil)
2. 1/2 cup of extra virgin olive oil
3. 1/4 cup of nutritional yeast
4. 3/4 cup of walnuts
5. 1 large garlic glove
6.  Squeeze of lemon juice
7. Himalayan sea salt – generous sprinkles, and taste and add more to your liking

1. For pasta, just follow the instructions on pack (boil water + add pasta for 7-9 minutes and then strain).
2. For pesto, put all ingredients in a food processor for about 1 minute.  Taste it and adjust to your liking (if it’s thicker than you like, add more olive oil, if it’s not salty enough, add a few more sprinkles).  Note that when you store the pesto in the fridge it can thicken and I like to add a little more olive oil and mix after storing.
3.  For each serving of pasta, add  a couple heaping spoons of pesto and mix well.

Creamy Cauliflower & Kale Soup topped w/ Kale Crunchies

This cold, gusty, rainy weather is perfect for cozying up with good reading, fuzzy blankets and warm, creamy soup.  This soul-warming, cauliflower kale soup is 100% vegan, very flavorful and super easy to make.  It was also my first time using my Vitamix to make soup, which was fun (would have liked it to get just a bit hotter but otherwise worked well).

Serving size: 2 small/medium bowls – for more servings, proportionally increase everything 

1. Cauliflower – 1 head, chopped into florets
2. Kale – 1 cup
3. Garlic- 1 clove, chopped
4. Olive oil – 2 tbspn
5. Vegetable broth – 2 cups
6. Sea salt
 7. Optional: pumpkin seeds and kale chips for garnish

1. In a large pot, bring 3 cups of water to boil with a drizzle of olive oil and salt.  Once boiling, throw in the cauliflower florets and boil for 3-4 minutes to soften.  Drain and set aside cauliflower
2. In a skillet (or saucepan if you don’t have a skillet), heat the olive oil and on medium heat sautee the chopped garlic, cauliflower and sea salt until slightly browned.  Add the kale and continue to sautee for a couple minutes.  Once everything is sauteed turn off heat and prepare to transfer to blender.
3. In the blender, transfer the sauteed cauliflower, kale and garlic and add 2 cups of vegetable broth (I used store bought organic veg. broth).  If using a Vitamix, turn to setting 9 or 10 for ~2-3 minutes to puree and heat everything.  In a regular blender, blend until pureed.
4. If needed, heat more to get it piping hot
5. For garnish, I drizzled some Stonehouse lemon olive oil, a couple crushed up kale chips (store bought if you like or some recipes here) and some raw pumpkin seeds

Edamame pasta with spicy almond butter sauce & green veggies

After many failed attempts at making a spicy peanut sauce, I have finally learned how to make a super flavorful one, and have now been making a lot of stirfried noodles with veggies to accompany these sauces.  The trick for me was learning to add the right amount of water and balance the sweet and spicy profile of the sauce.  This time I did a twist on a peanut sauce and made a spicy almond butter sauce and accompanied it with this amazing organic edamame pasta (the only ingedient is edamame so it’s vegan, gluten free and super high in protein); I also topped it w/ some Fully Belly farm broccoli, kale, carrots and almond slivers.   Very filling and nutritous – enjoy!


1. Almond butter (creamy or crunchy) – 1/2 cup
2. Water – 1/2 cup
3. One garlic clove
4. Braggs amino acid (you can sub soy sauce if you don’t have this ) – 1 tbpsn
5. Rice vinegar – 1 tbspn
6. Agave – 1 drizzle
7. Chile flakes – 1/2 tbspn to start (add more if you want spicier)

1. Brcocoli – 1/2 head
2. 1 carrot – peeled
3. Kale – 1 cup
4. 1 tbspn olive oil

Pasta: Organic edamame spaghetti (I got this at Costco, but it seems to be a rotational item so you can also get on amazon)

1. To make the sauce, put all the ingedients for sauce in a blender.  If you have a Vitamix, do this on setting 4 for about 1 minute.  Taste the sauce and adjust as needed – if too thick, add more water.  If too watery add more almond butter and if not spicy enough add more chile flakes!
2. Pasta: Follow instructions on package (cook for 4-5 minutes once boiling); set aside pasta
3. Cut up all veggies.  For just the broccoli which takes longer to cook steam or blanch for just a couple of minutes to slightly soften.
4. Heat a saucepan on medium heat with olive oil.  Once hot pour in all the veggies (including the broccoli that has been blanced) and generously coat with the entire amount of almond butter sauce.  On low to medium heat, stirfy for about 10 minutes or until all veggies cooked
5. Top the edamame pasta with the almond sauce coated veggies and mix.

Optional: Top with sriracha for added heat and/or chopped almond slivers for added crunch!

Hawaiian Farmer’s Market Salad

I was recently blessed to spend five days in Kauai and got
to go to a couple of farmer’s markets, which are a real treat b/c of: 1. the
rare tropical produce we don’t get in CA (passion fruit, mangosteen, longan,
rambutan and so much more), and 2. I forgot how expensive food can be in
Hawaii, and farmer’s market produce and cooking some meals at home are a great
way to make vacation more affordable.  If
you are going to Kauai soon, you can find a great list of farmer’s markets here.  Everything we got was delicious and some
standouts included incredible pea sprouts and pretty much every fruit was really tasty (super juicy citrus, incredible pineapple, lots of litchi varietals, etc.).  I decided to use the local veggies to put
together a salad and the combination came together nicely with some tropical
twists from the coconut meat, macadamia nuts and creamy avocado.
Local greens/ lettuce – ¾ of one head
Tomato – ½ sliced
Maui onion: Slice up one ring
Avocado – Dice up ½ large or 1 small
Macadamia nuts (raw or roasted) – ¼ cup
Pea Sprouts – 1 bunch chopped
Optional: If you have or can find coconut meat, add a
few slices as well
Directions: Mix everything together and top with your
favorite dressing.  We used classic
balsamic vinaigrette, which worked well and I could also see how tropical
fruity vinaigrette could also compliment the salad well.  Enjoy- Mahalo!

Zucchini pasta with spicy tomato sauce & tahini turmeric spiced salad

My dear friend Lisa was kind enough to gift me my very first food processor, which has been great for making faux cheese crumbles (from nuts) and lots of different sauces and dips.  Today I made a quick zucchini pasta with spicy tomato sauce and salad with tahini turmeric dressing:

Zucchini Pasta with Spicy Tomato Sauce
1. 1 medium zucchini
2. 1 tomato
3. 1 garlic glove
4. 1 tbsp of spicy salsa (I had some chipotle salsa on hand, if you don’t have any you can just add cayenne or other hot spice if you want to make it spicy)
5. 1 tbsp olive oil
6. salt + pepper
Optional: Nut cheese topping:
1. 1/2 cup macadamia nut or walnut
2. 2 tbsp nutritional yeast
3. sea salt to taste
1. To make the zucchini pasta, put the zucchini through a spiralizer (Here is the one I use that I love).  Set pasta aside in a bowl.
2. To make the sauce, put ingredients 2-5 in a food processor and pulse until you get to the consistency you like.  I like mine a little chunky. 
3. If you want to make the nut cheese, put nut cheese ingredients in food processor and pulse until you get to a crumble consistency.
4. Assembly: Top zucchini with pasta sauce and nut crumble.  I have ring molds now that I like to play around with so I tried stacking mine here. 
Tahini Turmeric Salad
1. Mixed greens of your choice.  I like organic girls super greens. 
2. Shredded carrots
3. Any other toppings you want 🙂
1. 1 tbsp olive oil
2. 1 tbsp tahini
3. 1 tbsp Bragg’s amino acids (soy sauce like alternative) 
4. 1/2 tbsp turmeric powder
1. Arrange you salad as you wish and whisk all the dressing ingredients together in a small bowl.  Top the salad with the dressing and enjoy.

Easy Raw zucchini pasta with Italian dressing and hemp seeds!

1. 2 zucchinis
2. Olive oil – 2 tbsp
3. Sundried tomatoes in oil
4. 1/4 canned garbanzo beans
5. salt and pepper

Tools needed: Spiralizer (I ordered this $30 one from Amazon that works awesome!)

1. Spiralize 2 zucchinis into thin pasta
2. Add olive oil, salt and pepper and toss well
3. Top with optional toppings: sundried or fresh tomatoes, garbanzos beans, hemp seeds.  Basil would be good too!

Field of Greens

Lately I’ve been craving salads and greens for breakfast after my morning runs. This easy  wrap takes only 10 minutes to make and is a great omega-filled way to start  (or end) your day.

Ingredients- Wrap:
Rainbow chard
1/4 Avocado- Sliced
Any other greens (I put tatsoi- you can use spinach, arugula or really any greens)

Diced jalapeno for added kick
Sunflower seeds or nut for crunch and protein

1 tbsp tahini
1 tbsp cashew butter
1 tbps olive oil  (I used garlic olive oil but you can use regular too)
A few sprinkles of chili flakes and sea salt

1. Take a pre-washed large rainbow chard leaf and lay on a plate
2. Top with any other greens and sliced avocado
3. Top with optional toppings (jalapeno, nuts/ seeds) as you like
4. Drizzle with some dressing
5. Wrap up and dip in additional sauce – enjoy!!!