Guacamole and Sweet Potato Fries


sweet potato fries + guacamole


1. Mash an avocado

2. Add greek yogurt and spices [garlic powder, sea salt, paprika, chili powder, cayenne pepper]

3. Garnish with onion

*Greek yogurt is optional, of course

Sweet potato fries:

1. Slice sweet potato & coat with oil + seasonings

2. Bake at 375 for 10 min, flip, 10 more min

sweet potato fries + guacamole


Cauliflower Soup



Cauliflower soup is a wonderful base. You can add anything to it: sautéed/steamed leafy greens, cooked vegetables, beans, noodles, etc! 

For instance, I like to add garam marsala along with garlic onions and sea salt, which is how I flavored my soup today. I also added sautéed spinach; it added a nice texture that complemented the dish.

 cauliflower soup 
Creamy cauliflower soup enjoyed with garlic mushrooms and spinach. 

While I was steaming the cauliflower I sautéed sunflower oil, green onion, and garlic in a skillet until the aromas flooded my home. Then I added the mushrooms, coated them with garlic powder and sea salt, and cooked them until the moisture came out. 

***this step is crucial to cooking mushrooms! I recently learned that if you leave them cooking for longer, the moisture will come out and they will be much easier to chew and more pleasant overall. 

Once the mushrooms were done, I quickly sautéed the spinach.

Learning how to multitask in the kitchen can be challenging at first, but I have to say this was the first time I really noticed how much I’ve been learning within this entire experience. I felt the connection that cooks feel with their kitchens 💚 also, I efficiently multitasked without burning any pans!  Horay! 

I found my flow in the kitchen and it was glorious. Always learning, always growing. 

Servings: 2

Time: 20 minutes

Cauliflower Soup

A head of cauliflower

½ c vegetable broth + more for desired consistency

¼ c soy milk or a plant based milk

1 large garlic clove

½ tsp garam marsala

¼ tsp garlic powder

Sea salt to taste


1. Steam clean cauliflower florets until tender enough to slide a fork through

2. Add steamed cauliflower, soy milk, garlic, and seasonings to blender 

3. Blend and add vegetable broth until you reach the consistency you prefer

4. Pour into bowl and garnish with freshly ground black pepper, green onions, sautéed spinach and mushrooms –  or whatever you have 🙂 

*really wish I had added some cilantro and jalapeños

Spicy Lentil Soup + Sprouting Lentils


lentil soup
Last nights dinner: spicy lentil soup

I love lentils. They are my new favorite food. I’ve even got some set aside to sprout!

Sprouting lentils is extremely easy & so good for you. I was intimidated for a while, but I did some research on sprouting and it’s actually very simple! All I did was put about ½ c of dry lentils in a strainer and I rinsed them with water from the faucet 3 different times yesterday. In between rinses I just set the strainer on the counter so that they stay moist, but not waterlogged.

It’s that easy.

And I already have little sprouts!!!

sprouted lentils
Back to the soup.

I enjoyed this soup so much I’ve decided to add it to the list of meal prep ideas for when school starts. I plan on doubling this recipe (5 servings) and storing each soup in its own individual mason jar. I could pack the lentil soup along with avocado slices, rice or some seed crackers. Or maybe some dosa!!!

Side note – I am going to learn how to make dosa  someday.

Side note II – lentils + rice = complete protein

Anyways, this spicy lentil soup was fairly easy to make and only took about 30 minutes!

lentil soup

Spicy Lentil Soup


1 TBS Sunflower oil

½ purple onion – chopped

3 large garlic cloves – minced

1 TBS tomato paste

1 TBS curry powder

½ tsp red chili flakes

2 c vegetable broth

2 tomatoes – diced

1 ⅓ c dry green lentils

1 jalapeño – sliced

Handful of cilantro

Spinach or any other leafy green

2 Green onions – chopped


1. Heat oil in pot


2. Sauté onion and garlic in oil

3. Add tomato paste, curry powder, and red pepper flakes & stir until everything is combined (like the picture below)

4. Add vegetable broth, tomatoes and lentils. Bring to a boil & let simmer on low heat for 30 minutes, until lentils are very tender

5. Remove from heat and add cilantro, green onion, jalapeño, and leafy greens

Enjoy 🙂
This recipe is adapted from Vegangela

Abundant Salad Cabbage Wraps

Dips & spreads, Entrees

 cabbage wrap 

I’ve been craving tortillas for nearly every meal, but it isn’t happening because 

A. I refuse to buy store-bought-laden-with-chemicals-&-preservatives 


B. I still have not mastered the art of making my own clean tortillas (I’ve tried twice now and it is just not my cup of tea)


My resolution? 


I know. 

Cabbage does not compare to a tortilla whatsoever, but all I was thinking was, I just want to taste everything at the same time without the mess.


Yum! Fresh herbs and veggies is SO worth it. I mean, look at that tomato! It’s so red and vibrant, freshly picked off the vine from my container garden. 


This salad consists of: avocado, sautéed spinach, steamed cabbage and broccoli, fresh tomato from mini garden ^.^, red and green onion, basil, jalapeños and cilantro. 

For the dressing: I sprayed some liquid Aminos on some tahini. Good mix! Especially with the cabbage.

I am that person who puts every possible food item on my fork for one bite, so I got fed up because there was too many food items this time. 

Resolution – wrap it all in a big cabbage leaf 



An easy, clean, crunchy fix and a much better alternative to a tortilla 😀

Update ***

I made cabbage wraps again!

 cabbage wrap  
This time, I used a sweet potato, avocado & jalapeños as the filling, topped with a spicy garlic tahini dressing. 

cabbage wrap 
These were delicious and very filling!

For the inside:

I mashed sweet potato, avocado, green onion and some seasoning (sea salt, paprika, garlic powder, cayenne pepper), then I added chopped green onions and jalapeños. 

For the dressing:

I blended 2 TBS Tahini, 2 garlic cloves, garlic powder, 1/8 tsp liquid aminos, 2 slices orange bell pepper, paprika, cayenne, chili powder

Lentil Sprout Bowl


About a week ago, I made a spicy lentil soup and I also learned how to sprout lentils in the midst of it all.
It’s such an easy process that I think everyone should do it. Seriously.
All you need is a strainer, running water, and 1-3 days! So simple and so good for you.
The sprouts are super packed with nutrients! I got an energy burst after enjoying this colorful & hearty meal.
Also, they’re ridiculously cute!
lentil sprout bowl
I whipped up the last of my produce for the week – a purple potato, orange bell pepper, sautéed spinach and mushrooms, green onion – and topped it off with some fresh lentil sprouts.

It was so nourishing and divine tasting!
Definitely making this again.
Hmm… what should I sprout next?

Apartment Patio Garden Update

Container Garden




So much basil 🙂

It smells glorious.

Basil propagation worked!

All I did was pinch a top of a basil plant and put it in a shot glass of water by the window for a week.

There’s something so grounding about these new roots. It’s like a wave of certainty ensuring myself that the plant will survive.

I believe in you! 

I actually talk to my plants a lot :O

Also, a mini jalapeño fell off while I was smelling it! It was incredibly spicy and fresh.


Muahaha another propagation!

*Tip –  when cutting the top of the basil plant make sure to leave enough room for roots & gently scrape the end of the stem where the new roots will emerge.

Purple Basil

Currently working on getting some roots from my purple basil. Here’s the progress after about 2 weeks:


& here is the original plant:

purple basil 

The new home of the propagated purple basil:


When I first introduced its new home a caterpillar came out of nowhere and began eating all of my basil >< so I ripped off the leaf it was perched on and threw it in the grass. Easy fix. 

So these two pictures (above an below) are after the caterpillar incident and some serious growth time.

Looking pretty swell, Basil.


A common theme that I noticed in a couple of Texas gardens was that mint flourishes with ease and overtakes the garden. I was totally surprised when I learned about this because of my skimpy mint plant. (Jk it’s still a super beautiful fragrant plant that I love)

But I wish I had that problem. Definitely still working on mint.

I’m currently trying to propagate mint. Began soaking in water on June 19th.

**update – it did not work so I am trying it again


Green Onion


Not too sure what happened to my green onion, maybe there’s too much stuff in there. 

I ended up buying more green onions today, which is only the second time this year I must add 🙂 

So I will be replanting those in a container by themselves.

& here they are! They’ve already begun to grow:


Holy abundance! I have plenty of green onions now, feeling successful 😀



My dad planted some cilantro seed and now we have growth! 



Yay cilantro, what an interesting plant



The cilantro is beginning to become fragrant. Can’t wait!!



 I recently got a beautiful lavender plant 🙂 it smells divine

I’ve tried to propagate this one as well. I’ve already got a tiny root after sitting in water for about a week!


I got a second lavender plant because I love the smell so much but something happened & it’s not lookin too hot




One day, I will have so many tomatoes that I’ll be forced to make a ton of salsa and then I’ll have salsa forever 

I hope!!!


We had to move it inside because of the storm but we only have one so far. Wish I knew more about growing tomatoes in containers.


Fresh tomatoes are out of this world.

I thoroughly enjoyed that 😀

Since picking the first tomato, I crushed egg shells and used my hands to help incorporate them into the dirt. 

Egg shells = calcium

I also made a fertilizer using Epsom salt and water (2 tbs Epsom salt + 1 gallon of water) which I used today June 30th.



When we first got this jalapeño plant it was flowering so beautifully and produced 3 jalapeños total, which I feel should have been a lot more, but it was so nice having some fresh jalapeños on hand. 

I can’t go back to store-bought! It’s just not the same as a fresh, crisp, bright green jalapeño with a super spicy kick. 

I recently read about “topping” your pepper plants, which includes chopping off the top of your plant, but I decided against it since I saw teeny baby flowers. 

I also covered more of the stem with dirt, I read that pepper plants really like to be cozy and tucked into the dirt farther up on the stem than you’d normally assume. 

I don’t know if it worked but those tiny flowers are looking much more prominent as if something is about to happen. 

If anyone has any tips on how to get maximum yield the natural way please let me know!

* update – I did the same as with the tomato plant (crushed eggshells and Epsom salt fertilizer) and now we have a bunch of adorable little flowers that will bloom into beautiful jalapeños.



Curry chickpea patties 



Yum. Curry + chickpeas = taste explosion.
These are so easy to make.


Delicious, savory bites of curry chickpea “patties” + sautéed garlic spinach + chopped cilantro, purple onion, lemon. These took maybe 30 min total.



Curry chickpea patties


1 can of organic chickpeas
2 minced garlic cloves
3 TBS extra virgin olive oil
1/2 tsp cumin
1/2 tsp curry powder
1/2 tsp cayenne pepper
1 TBS flour
I TBS nutritional yeast

1. Blend everything
2. Form patties and lightly coat with flour
3. Saute in olive oil for about 1 minute on each side in a skillet
4. Then bake at 350 until they look toasty

*this recipe is adapted from calm mind busy body.