Creamy oatmeal is topped with homemade date butter, blueberries and toasted coconut flakes. 

This dairy free smoothie is a perfect on the go breakfast or mid day pick-me-up. 

This light, creamy and fruity chia seed pudding is perfect on its own or swirled into your favorite yogurt. 

Blistered shishito peppers are tossed with soy sauce, sesame oil, sesame seeds and green onions. Salty, smoky and sometimes a little spicy.

This lemony and packed full of herbs tabbouleh is made gluten free with sprouted brown rice.

Leftover cooked rice and not sure what to do with it? Try making this sweet breakfast pudding

Classic bruschetta with fresh tomatoes, basil and garlic

Brussels sprouts are finely shredded and tossed with apples, walnuts, avocados and pomegranate seeds in a light citrus dressing. This salad is perfect for a large group. 

My vegan take on buffalo wings. Tender cauliflower bites are dipped in a tempura-like batter, fried until crispy and then doused in buffalo sauce.

Red quinoa is tossed with black beans, roasted butternut squash and pumpkin seeds then coated in a light and tangy dressing.

These mini cheescakes are vegan, no-bake and contain no refined sugar. The best part is the vegan salted caramel drizzled on top. 

The longer this lemon and oregano oil sits, the stronger and more flavorful it gets.

This light and refreshing tea with tart cherries, fresh thyme and lemon is perfect for the summer. 

Chia seeds help boost your energy and lower cholesterol. This pudding is easy to make and you can top it with anything you like. Who doesn't need a little extra energy in the morning?