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

Classic bruschetta with fresh tomatoes, basil and garlic

Brussels sprouts tossed with hazelnuts go perfectly on grilled bread with creamy burrata and truffle honey. 

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.

When it's breakfast but you need a chocolate fix. 

Parmesan coated pasta is both creamy and salty. Pairing perfectly with sweet roasted tomatoes. 

Baby tomatoes, fresh mozzarella and basil are tossed with pasta in a creamy pesto sauce for this simple, summer dish

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

Rich and velvety chocolate truffles with the added bonus of CBD oil. The perfect 2 bite dessert when you need to unwind.

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

This moist cornbread is flavored with brown butter, chives, corn and sharp cheddar cheese. Perfect with chili, BBQ or roast chicken. 

This simple soup of cheese tortellini, kale, roasted cauliflower and parmesan is perfect for chilly evenings.