Monthly Archives: July 2015

Vegan Banana Peach Cinnamon Basil Protein Smoothie


I went to the Farmer’s Market in 12 South on Tuesday and was so surprised to run into my good friend Brian and his wife at their booth from their farm – No. 9 Farms.  I tasted some of their fresh herbs and pretty much fell in love with the cinnamon basil.  I had never seen it or tasted it before, and it was incredible!  Imagine basil with a hint of cinnamon and THAT is exactly what it tastes like.  Who knew?!

I knew from the moment I tasted this little thing that it would be pretty perfect in a smoothie!  So, today I decided to throw some stuff in the ol’ Ninja and whip up a cinnamon basil smoothie, and it was deeeeeeeeelish!!

I really can’t wait to see what other concoctions can be made with this amazing, beautiful herb!  Make sure to check out No. 9 Farms!  As soon as I’m back from travels coming up, I’m going out to the farm to pick some fresh veggies, fruit and herbs.  The difference in taste from home grown foods is just heads above store bought food.  Even organic store bought food is good, but home grown – ain’t nothin’ like it!!

Note: When making this – I made a small smoothie for more of a  snack, but you could easily double it and have a full meal!


  • 1/2 banana
  • 1/2 peach
  • 1/2 scoop of Vega vanilla protein
  • 1 date pitted
  • 1/2 cup of Califia Coconut Almond Milk
  • 4-6 ice cubes
  • 4-6 leaves of cinnamon basil


  1. Slice fruit, pit the date, throw it all in and BOOM!  Blend until smooth and serve!
  2. Garnish with a sprig of cinnamon basil!




Fresh Peach Salsa





As I’ve said before, I’m a bit obsessed with The Peach Truck peaches.  They are TOO GOOD.  I love getting a bag and then seeing what I can do with these little puppies.  This is one of my favorites so far.  I made a batch of this salsa and ate some for dinner then lunch the next day, and then it was gone – oops. I didn’t even share it with ANYONE.  ALL MINE!!!  I paired it with quinoa black bean chips from Trader Joe’s.  So good!!

Don’t use a food processor for this one – keep it a chunky salsa – you won’t be mad at it at all.  🙂

I found the original recipe on Pioneer Woman and made just a few adjustments.  Raw onions don’t do me well, so I replaced that with green onions, and since I used fresh peaches – I added a dash of maple syrup at the end to give it a little juice and sweetness.

This is a perfect snack, app or addition to a fun Mexican dinner!


  • 2 peaches chopped
  • 1 bell pepper
  • 1 jalapeño diced
  • 1/4 cup of chopped green onions (you can use one real red onion as well)
  • dash of chipotle chili pepper (powder)
  • Juice of 1 lime
  • 1 avocado sliced
  • 1/2 bunch of cilantro
  • drizzle of maple syrup


  1. Chop up the peaches, bell pepper, onion jalapeño and cilantro.
  2. Add all of the chopped ingredients to a bowl and add in lime juice then stir. Dice your avocado and add to the mixture. Mix lightly but don’t squish the avocado.
  3. Add your chipotle pepper and maple syrup and mix lightly!  DONE!

Grilled Peach Summer Salad with Orange Champagne Vinaigrette





The highlight of my summer is the Peach Truck peaches.  If you’ve never had them, you should leave whatever you’re doing right now, find a truck, and GO BUY A BAG – or 3.  The peaches are juicy, perfect, sweet, luscious…  I could go on and on with the adjectives.  Just trust me – they are one of summer’s special healthy treats.

I was inspired by a post off of one of my favorite blogs – Love and Lemons, and decided to make my own twist on a summer peach salad.  So, I did!  And it rocked!!  In fact, I have leftovers for lunch today, and lunch can’t get here fast enough.

As for the dressing – I of course didn’t measure anything, so taste it before you serve and add or take away whatever you need.  I didn’t measure anything in the salad either – haha!  So, add or take away at your own pleasure.  The main thing is to get fresh ingredients!

You can’t go wrong with this salad – it’s a crowd pleasure for sure!!  Happy summer y’all!


  • 2 peaches – grilled
  • 3-4 handfuls of spinach
  • 1/8 cup of basil chopped
  • 1/4-1/3 cup of pistachios
  • 1 avocado sliced
  • 1/3 cup of chickpeas
  • 1/3 cup of cooked quinoa


  1.  Cook your quinoa according to directions.  I made 1 cup (uncooked) and had a lot leftover.
  2. Heat a grill pan or fire up your grill.  I just use a cast iron grill pan inside for quick and easy grilling with not much cleanup!  I head it on medium heat and spray with coconut oil spray.
  3. While the grill is heating, slice your peaches and place face down on the grill.  Rotate them 5 minutes in to get some hot grill marks!  🙂
  4. Cut your avocado and basil and assemble all of the elements on the salad together!  Drizzle with homemade dressing below and enjoy!


  • 1/4 cup of olive oil
  • 1-2 tbs of Trader Joe’s Orange Muscat Vinegar
  • 1-2 tbs of honey
  • pepper
  • 1 garlic clove minced
  • a dash of red pepper flakes


Mince your garlic and mix all ingredients together!  Taste and add more or less of whatever you desire!

Vegan Blueberry Oatmeal Superfood Protein Bars

IMG_3968When I went to Trader Joe’s this week after getting back from traveling, I bought some blueberries, or bloobs as I like to call them.  They only had a HUGE carton of them, so naturally I had to find something to do with all of these extra bloobs!

I have a longer run this weekend, so I thought making some munchies for when I get a hungry hankering from all of the running would be a good idea.  I’m always looking for a quick breakfast idea too, and this one seemed like a good one.  I haven’t had them yet with coffee, but my bet is that they will go pretty darn well with a cup o’ joe!  They are a bit savory, but have the pop of the blueberries to give it an edge of sweet.

I found this little yummy on the blog A Healthy Life For Me, but I  turned it vegan and tried to take away a little of the maple syrup.  (Always taste and add more if you need it sweeter).  You can also sprinkle with turbinado sugar after baking as well for another sweet kick if you need.

  • 2 cups old fashioned oats
  • 1 cup almonds
  • 1-2 TBS maple syrup
  • 3 dates (pitted)
  • 1 tablespoon coconut oil
  • 1 teaspoon kosher salt
  • 1½ teaspoon cinnamon
  • 1 banana
  • 1½ teaspoons vanilla
  • 1 scoop Vanilla Vega Protein
  • ½ cup old fashioned oats
  • ¼ cup slivered or chopped almonds
  • ¼ cup pistachios
  • 1 cup fresh organic blueberries
  • ¼ cup of coconut-almond milk (or plain coconut or plain almond milk)
  • ¼ teaspoon cinnamon
  1. Preheat oven to 350°.
  2. Line 9 x 9 baking pan with parchment paper, lightly grease with coconut oil
  3. Add all ingredients in to food processor until completely combined and wet, this may take several minutes.
  4. Pour into prepared pan and smooth out with off set spatula until evenly spread.
  5. Bake for 8-10 minutes.
  1. Combine ingredients in medium bowl and stir to combine.
  2. Removing pan from oven, spread topping evenly over and lightly press down into base.
  3. Bake an additional 15 minutes
Store in a refrigerator in a sealed container for one week

Vegan Gluten Free Chocolate Chip Banana Bread





I just got back from Martha’s Vineyard and Cape Cod… so nice, so beautiful, peaceful and New Englandy… I loved it.

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I ate like crap.  I might have had ice cream every day/night I was there.  Oops.  It’s time to get back to clean eating!  IMG_3773Starting tomorrow.  🙂

We had a great time with friends eating and drinking and being merry celebrating the 4th of July.  I had my first Dirty Banana…  don’t know what that is?  Well, you have to go Nancy’s in the vineyard and go to the stand outside of Nancy’s and have the legendary guy make you one.  You’ll know who I’m talking about.  The line will be long.  And the wait will be well worth it.

<———- THAT is not a Dirty Banana. And NOT vegan. That is a Somerset homemade waffle cone of Blackberry Chocolate Chip Frozen Yogurt.  Life. Changing.


My boyfriend’s parents and sister came back to Nashville with us, and since I was traveling with them and couldn’t make them a welcome to Nashville surprise, I decided to just do it tonight and deliver it tomorrow.  I found a great little vegan recipe on Huffington Post and made a few adjustments.  From their site, I saw this recipe was originally found on the blog Peaceful Dumpling.

I hope his fam likes it as much as I did!!  The original recipe said to use white flour and that was the key, but I really wanted to make it gluten free, so I adjusted it a bit.  However, I can tell you – the white flour would ROCK in this recipe if you don’t mind having a little gluten in your life.  So, if you want to indulge – go for it!!!  The original picture looked AH-MAZE and I think I’ll have to try it out myself.

Enjoy this yummy little healthy recipe!  And make sure to check out a few more pictures below of the Vineyard and Cape Cod!


  • 1 cup of almond meal and 1 cup of Trader Joe’s GF white flour or 2 cups of all purpose white flour
  • 1/3 cup sugar – I used a combo of coconut sugar and turbinado sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • dash salt (optional)
  • 3 medium very ripe bananas
  • dash of vanilla extract
  • juice of 1/2 lemon
  • 1/2 cup coconut oil
  • 1 cup vegan chocolate chips/chunks

1. Preheat oven to 375 degrees F.

2. In a big bowl, combine all dry ingredients and sift well with a fork or a whisk. In a medium bowl mash the bananas leaving some small chunky bits. Add the oil and lemon juice to the bananas, and combine well.

3. Add the wet ingredients and the chocolate chips to the big bowl with the dry ingredients, and combine well until just mixed. (Don’t overmix-when in doubt, just stop, since it’s better that two chocolate chips are touching than that your loaf is tough).

4. Pour the batter into a loaf pan or 2 mini loaf pans. Bake for 45-50 minutes (big loaf) or 25 minutes (small loaf). Since heat varies by the oven, you should check the loaves using the toothpick method. When it’s golden on top and toothpick comes out clean, it’s done. Enjoy!IMG_3768