Sweet Potato Chili

I know this chili isn’t much to look at, but it is so. damn. good. I’m in the midst of a 30-day cleanse that allows me to eat one healthy meal per day. Yes, one meal per day, people! Otherwise, we’re talking shakes, celery, and cucumbers. Knowing the extent to which I love food, I’m sure you can imagine how much I look forward to my one and only meal. That’s why I had to make it extra special. 

What I love about this chili is that, despite being hearty and filling, it’s chock full of healthy ingredients. I decided to add sweet potato for some extra nutrients, and I am so happy that I did. Also, this chili is a meal prepper’s dream, as one batch yields five servings and takes only an hour to make. I think it goes without saying that this is 100%, without a doubt my new go-to chili recipe.

What you’ll need:

  • 2 tbsp. avocado oil
  • 6 cloves garlic, minced
  • 1/2 a medium red onion, chopped
  • 1 lb. ground bison
  • 28 oz. can crushed tomatoes
  • 15 oz. can pinto beans, drained
  • 15 oz. can kidney beans, drained
  • 2 small sweet potatoes, peeled and cubed
  • 1/2 cup vegetable broth
  • 1 tbsp. dried cilantro
  • 1/2 tbsp. chipotle powder
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. Himalayan salt
  • Garnish: lime wedges, non-fat Greek yogurt, and corn chips

What you’ll do:

  • First, add the avocado oil, garlic, and onion to a large pot; sautée over medium heat until soft, approximately 3 minutes
  • Then, add the ground bison and, using a flipper, break into smaller pieces; flip every so often until browned through, approximately 5 minutes
  • Next, add the crushed tomatoes, beans, sweet potatoes, broth, and spices; stir until all ingredients are combined
  • Turn the heat to its lowest setting and allow to simmer for approximately 45 minutes, stirring occasionally
  • Serve in individual crocks and garnish each with a lime wedge, a generous dallop of Greek yogurt, and several corn chips

Garlic Confit Hummus


My mind is pretty blown as to how I haven’t posted this recipe until now. Of course, I make all kinds of whacky, flavored hummus on the reg (sweet potato, beet, and roasted red pepper, to name a few). However, this classic hummus is without a doubt my go-to. This recipe has two parts to it: the garlic confit and the hummus itself. As far as I’m concerned, the garlic confit is what makes it!

What is garlic confit, you ask? Garlic confit simply translates to garlic cloves poached in extra-virgin olive oil. This method of cooking garlic results in a more tender, less poignant, and slightly sweeter version of raw garlic. I recommend making enough to ensure that you have plenty leftover to use in other recipes. I love it for sautéing veggies, incorporating into homemade salad dressings and marinades, and simply spreading onto crusty Italian bread. An added bonus? Your place will smell amazing! You’re welcome in advance. ;)



What you’ll need:

  • Garlic cloves
  • EVOO

What you’ll do:

  • Pre-heat the oven to 275°F
  • Place the cloves onto the bottom of a glass baking dish
  • Cover the cloves in EVOO
  • Bake for approximately 1 hour
  • Store in a mason jar at room temperature



What you’ll need:

  • 2 cans of chickpeas, drained
  • 2 tbsp. tahini
  • 2 tbsp. garlic confit EVOO
  • 8-12 garlic confit cloves
  • The juice of 2 lemons
  • 1 tsp. cumin
  • 1 tsp. sweet paprika
  • Himalayan salt to taste
  • Optional: pine nuts

What you’ll do:

  • Add all ingredients to a food processor
  • Blend until smooth
  • Spoon into a serving bowl
  • If you’re feeling extra fancy, garnish with EVOO, sweet paprika, and pine nuts

Lentil Burgers

If I’m being honest, this recipe came to life due to a big batch of overcooked lentils. I was pretty mad at myself for messing up such a large quantity until I decided that overlooked lentils are ideal for throwing some lentil burgers together. I’ve wanted to make some from-scratch veggie burgers for as long as I can remember, so everything worked out for the best in the in the long run. :)

These burgers were deeelish and filling. Despite being healthy compared to traditional burgers, lentil burgers still taste like a treat. Your toppings are totally up to you, but if you’re curious about what I used: arugula, homemade chipotle-lime aioli (recipe can be found here), red onion, and heirloom tomato. The aioli comes highly recommended!

Note: Recipe yields six burgers. The burgers can easily be made gluten-free by using GF bread crumbs and buns. 

What you’ll need:

  • 1-1/2 cups dry tri-color lentils
  • 4-1/2 cups vegetable broth
  • 1/2 cup shredded carrots
  • 1/2 cup spinach, chopped
  • 1/4 a sweet onion, chopped
  • 1/4 cup roasted red peppers, chopped
  • 1 cup panko bread crumbs
  • 4 eggs
  • 4 cloves garlic, minced
  • 1 tbsp. cumin
  • 1 tsp. fine Himalayan salt
  • 1 tsp. fine black pepper
  • Coconut oil spray

What you’ll do:

  • In a large sauce pan, combine the lentils and broth
  • Over medium-high heat, bring the lentils to a rapid simmer
  • Once a rapid simmer is reached, immediately reduce to low heat until a gentle simmer is reached
  • Cook uncovered for approximately 30 minutes
  • Once the lentils are cooked, add them to a large mixing bowl
  • Add all other ingredients (minus the coconut oil spray) to the mixing bowl
  • Using your hands, thoroughly mix all ingredients
  • Preheat the oven to 400°F
  • Generously spray a baking sheet lined with tin foil with coconut oil
  • Form the lentil mixture into 6 patties of equal size and place into the baking sheet
  • Cook for 20 minutes, turning the patties halfway through

Spicy Butternut Squash Soup

It wasn’t until my latest CSA pickup that I finally embraced fall. There were still remnants of summer in the haul, such as eggplant and peppers. However, it was also very fall-friendly in that it featured apples, butternut squash, and cabbage. I was very much inspired by the aforementioned ingredients, allowing me to let go of summer at last.

When I hear the words “butternut squash,” I automatically dream of delectable soup, and with it I made just that. While I love butternut squash soup, I enjoy it significantly more if there is an element of texture in the mix. As such, I added CSA cabbage and swiss chard, as well as cannellini beans. Further, I love adding spice to all things squash because it contributes warmth and intense depth of flavor. To this particular soup, I added chipotle pepper. All of the components that I mentioned made for an extremely delicious fall soup. Although it is filling, you can feel good about eating it as it is both vegan and gluten-free.

Note: Recipe yields four servings.

What you’ll need:

  • 2 small or 1 large butternut squash, halved and seeded
  • Coconut oil spray
  • 2 cups vegetable broth
  • 1/2 cup non-dairy creamer (I used Calfia’s half almond milk/half coconut milk, which I adore!)
  • 4 garlic cloves
  • 2 tbsp. grape seed oil
  • 1 bunch Swiss chard, de-stemmed and chopped
  • 1 cup cabbage, chopped
  • 1 can cannellini beans, drained
  • 1/2 tsp. finely ground Himalayan salt
  • 1/2 tsp. ground chipotle pepper

What you’ll do:

  • Preheat the oven to 375°F; meanwhile; place the prepped butternut squash onto a baking sheet, face up; generously spray with coconut oil
  • Bake in the oven for 1 hour; once 1 hour has elapsed, scoop the flesh into a blender
  • Add the broth, creamer, and garlic cloves to a blender; blend until smooth and set aside
  • Next, add the grape seed oil to a large pot and warm over medium-low heat for approximately 2 minutes
  • Once 2 minutes have elapsed, add the Swiss chard and cabbage; sautée for approximately 5 minutes, or until tender
  • Add the butternut squash mixture to the pot, along with the Himalayan salt and chipotle pepper; allow to simmer for approximately 5 minutes
  • Finally, add the cannellini beans and allow to simmer for an additional 5 minutes

Heirloom Cherry Tomato, Patty Pan Squash, Leek, and Garden Herb Ricotta Tart

Hi guys!

I’m back from vacation, currently on staycation, and I am feeling as refreshed as ever. As you’ll see in future posts detailing my family’s New England road trip, we ate like royalty. That’s not usually our style on vacations, but since we were surrounded by an abundance of fresh and delicious seafood, we couldn’t help ourselves. But, more on that later.

Despite eating very well, I was stoked to come home to new CSA haul. (Shoutout to my roomie Shanna for picking it up for me while I was away!) The haul included the heirloom cherry tomatoes, patty pan squash, and leeks that are featured in this recipe. The aforementioned produce combined with garden herb ricotta and flaky tart dough is delightful. Of course, any produce that you happen to have on hand can be substituted.

Happy hump day! :)

Part 1: The Dough

What you need:

  • 2 cups all-purpose flour
  • 1/2 tsp. salt
  • 1/2 tsp. pure cane sugar
  • 1.5 sticks cold, unsalted butter
  • 6 tbsp. ice water

What you’ll do:

  • 2 cups all-purpose flour
  • 1/2 tsp. salt
  • 1/2 tsp. pure cane sugar
  • 1-1/2 sticks cold, unsalted butter
  • 6 tbsp. ice water

What you’ll do:

  • In a medium mixing bowl, whisk together the flour, salt, and sugar
  • Next, chop the sticks of butter into pea-sized pieces and whisk into the flour mixture
  • One tablespoon at a time, add the ice water to the mixing bowl; whisk into the mixture between each tablespoon
  • After all six tablespoons have been added, knead the dough together until thoroughly mixed and form into the shape of a disk
  • Place the dough back into the mixing bowl and cover; chill in the refrigerator for at least 1 hour
  • After at least 1 hour has elapsed, roll the dough into a 13×13 inch square and place into the tart pan; using your thumb, press the edges of the dough into the ridges of the tart pan border; chill in the refrigerator for at least 1 hour
  • Once at least 1 hour has elapsed, preheat the oven to 375°F and bake the dough for approximately 10 minutes
  • Remove from the oven and fill the tart shell with desired ingredients; bake for an additional 20-25 minutes, or until golden brown

Part 2: The Tart

What you need:

  • 2 cups. ricotta
  • 2 tbsp. fresh basil, chopped
  • 1 tbsp. fresh oregano, chopped
  • 1/2 tbsp. fresh rosemary, chopped
  • 1/2 tbsp. fresh thyme, chopped
  • Himalayan salt to taste
  • Cracked black pepper to taste
  • 1/2 a pint heirloom cherry tomatoes, halved
  • 2 patty pan squash, cored and sliced
  • 2 leek bulbs, sliced
  • 2 tbsp. avocado oil

What you’ll do:

  • In a small mixing bowl, combine the ricotta, fresh herbs, salt, and pepper; spread the mixture onto the bottom of a tart shell
  • In a large mixing bowl, combine the tomatoes, squash, leeks, and avocado oil; arrange on top of the ricotta mixture
  • Bake as instructed above
  • Just before serving, garnish with additional Himalayan salt, cracked black pepper, and fresh herbs, if desired