Rich, velvety gluten-free chocolate cake made with cooked red or white quinoa, topped with a sweet, thick frosting. Can be made vegan, too!

A gluten-free, sugar-free, vegan lemon poppy seed muffin breakfast in glass!

Homemade iced cappuccino will save your health and your wallet.

A raw carrot cake, sweetened with dates and apricots and topped with a cashew vanilla cream “cheese”

A quick and easy, high protein dinner made up of jalapenos, healthy fats, plant, and animal based proteins.

Lightly sweetened cake with blueberries, banana, and a walnut topping.

A low sugar cake that resembles apple pie. Made with coconut and sorghum flours, surrounded by cinnamon drenched apples.

Black beans, pecans, anise and wild rice tossed in a sweet teriyaki sauce.

Fudge cupcakes made from pureed black beans, coconut oil and topped with a sugar free coconut flour frosting.

Chewy date squares filled with sprouted buckwheat, goji berries, and homemade carob chunks.

Sunflower seed, dill, and lemon dressing poured over dill chickpeas, baked yams and fresh veggies.

Pumpkin spice, raspberries, and walnuts baked into a fiber filled buckwheat breakfast cake.

Sauteed onions and garlic, enveloped in a onion soup based hummus topped with mozzarella cheese.

Maple and toasted walnut cookie, layered with dates, maple almond butter, and shelled flax.

Thick, sweet, and spicy mango sauce, surrounded with baked tofu, snow peas and coconut rice.

Raspberry puree, homemade coconut yogurt, vanilla protein yogurt, and lime marinated strawberries topped with coconut and fresh mint leaves.

Jam packed with vanilla, flax seed, protein powder and healthy oils.

This classic [gluten free] carrot cake loaf is packed with healthy fats, fiber, and is free of refined sugars and dairy.

A light and refreshing Spring approach to pasta + sauce.