Summer sweet pea & white bean soup!

“Y’all… this may be the best soup I have ever made!”

Y’all… this may be the best soup I have ever made! I mean, shoutout to my @vitamix blender because damn she was so smooth and velvety! 😍


  • 1 tbsp. avocado oil
  • 1 cup of fresh or frozen peas
  • 1 can of cannellini beans 
  • 1 handful of spinach or pea shoots
  • 1 stalk of celery
  • 2 cloves garlic, sliced
  • 1 small onion, sliced
  • 1 tbsp. chives, chopped
  • 4-6 cups homemade veggie broth
  • Salt & pepper to taste


  • Heat a pot over medium heat. Add oil, onion garlic and celery. Cook, stirring frequently, until veggies are soft. 
  • Add cannellini beans, peas, chives, spinach and broth. 
  • Bring to a boil and simmer for 10 to 12 min. 
  • Remove from heat and transfer to a blender. Blend until smooth. Pour soup back through a strainer and into the pot. Keep warm on stove until ready to serve.
  • Garnish: peas, radish, chive blossom, mint, pea shoots, sorrel 🌱✨

Mediterranean Shrimp Orzo Salad

“It’s packed with bold flavors and lots of zest! Its also perfect for a picnic date or dinner side dish!”

I’m currently loving this bright pasta salad for a meal prep situation this week! It’s packed with bold flavors and lots of zest! Its also perfect for a picnic date or dinner side dish!


  • ½ cup orzo pasta
  • 5 spears of asparagus, sliced
  • ½ red bell pepper, chopped
  • ¼ red onion, chopped
  • 6 cherry tomatoes, cut in half
  • 5 olives, sliced
  • 1 tbsp. capers
  • 1 tbsp. dill or parsley, chopped
  • 1 tbsp. olive oil
  • ½ lemon, squeezed
  • ½ tsp. honey
  • ½ tsp. olive juice or red wine vinegar
  • Salt & pepper to taste


  • To start the recipe, chop up your veggies! (Slice some tomatoes, chop some peppers & onions, herbs, etc.) Add everything to a large mixing bowl. 
  • Cook orzo according to package directions. The ratio is ½ cup of orzo + 1 cup of water. 
  • While the orzo is cooking, heat up a small pan on medium heat with some olive oil.
  • Add in the sliced asparagus and sauté with salt and pepper. This will take 4-5 minutes.
  • Once the asparagus is cooked, add it to the large mixing bowl with the other veggies. 
  • Add your cooked orzo it to the same bowl, along with salt, olive oil, capers, lemon juice, honey and salt! 
  • Mix thoroughly, taste and adjust! Add any cooked protein you’d like and serve! *best warm or room temperature!

Peanut Butter Stuffed Dates, Dipped in Chocolate

This is the ultimate healthy sweet treat and I’m so excited to share this with you!

I made these delicious fancy treats for my family this Ramadan! I grew up eating dates but they weren’t my favorite. Now I love them, especially dipped in dark chocolate! This is the ultimate healthy sweet treat and I’m so excited to share this with you! It technically only has 3 in gradients: dates, chocolate & peanut butter!


  • 8-10 Medjool dates pitted
  • 4 tbsp peanut butter, the firmer the better
  • 1 chocolate bar for melting
  • 2 tbsp. hemp seeds
  • 2 tbsp. coconut flakes
  • 2 tbsp. crushed pistachios 


  1. Cut a long slit in each medjool date
  2. Stuff each date with peanut butter 
  3. Freeze for 20 minutes
  4. Melt @hukitchen chocolate in a double boiler.
  5. Dip half of each stuffed date into the melted chocolate. While the chocolate is still melted, sprinkle over hemp seeds, coconut flakes or crushed pistachios.
  6. Let the dates cool and the chocolate will harden. Serve immediately or store in the fridge or freezer. 

Spring Chickpea & Quinoa Salad

This recipe is soo delicious, fresh and lemony!

Hi friends!

This is what I meal prepped for myself this week! This recipe is soo delicious, fresh and lemony! It’s so perfect for the beautiful spring weather! Here is the recipe below:


  • 1 cup quinoa, cooked
  • 1 can chickpeas, drained & rinsed
  • 1/2 cup asparagus, cut into 1-inch pieces 
  • 1 handful of arugula
  • 1/2 red pepper, diced
  • 1/4 red onions, diced
  • a couple of olives, sliced
  • sprigs of dill
  • 1.5 oz. feta or goat cheese, optional *optional


  1. Cook quinoa: 1/2  cup quinoa + 1 1/4 cup water. Bring to a boil. Cover the pot and reduce to a low simmer. Cook for ~15 minutes or until the water has evaporated and the quinoa is big and puffy.  Add quinoa to a large mixing bowl and cool down slightly.This recipe is also perfect for leftover quinoa!
  2. Steam asparagus in a shallow pan. Then Sauté for 1 minute with 1 tsp. olive oil, salt and pepper. Add it to the bowl of quinoa.
  3. Dice your veggies, olives and dill and add them to the bowl and mix thoroughly.
  4. Sprinkle over feta cheese if desired. Serve and enjoy!

Veggie & Tofu Rice Bowl

This is the perfect filling and healthy option for lunch or dinner!

This is the perfect filling and healthy option for lunch or dinner! I used a ton of ginger, garlic, soy sauce, cilantro and scallions!

I took this with me for lunch to work one day! It was so delicious with a squeeze of lime 🙂

You can use any types of veggies you want, but I went with cucumbers, red peppers, edamame and some herbs! I also added local kimchi on top!

Silkie Chickie Update

This post is long overdue, but it’s time.

R.I.P. Olive <3

She was taken by a hawk on May 30th, 2018. She was so sweet and taken too early from this world. She is always loved and kept in our hearts.

We brought home Sweetpea, so Chickpea could have a friend. Chickens are very social animals and they need companions! They immediately bonded and grew very close.

They used to play-fight all the time growing up. Sweetpea established dominance very quickly – she was super sassy and loved running very fast. Catching her was nearly impossible! Chickpea was a bit more mellow and laid back. She was always ready for bed first.

They got increasingly fluffy every single day. Soon it became hard for them to see because of their poofy heads! They kept on bumping into things so we eventually trimmed their eye feathers. After a long couple months, they grew long silkie manes and super fluffy feet. They were fully grown after 5 months.

One day I heard a loud screech coming from outside. I thought my chickens were being attacked by a dog (because that has happened before). I ran outside to find nothing wrong. It turns out it was a little cock-a-doodle-doo. I didn’t realize it at the time, so I got really worried. It happened again the next morning so I ran save my chickens, however they both acted completely normal. It wasn’t until weeks later that I realized Sweetpea was a boy!

Chickpea started cock-a-doodle-doing a little later because he is the less dominant male. So yeah, this whole time I thought they were girls, but now I have two roosters! They wake me up at 6 AM everyday… and 7 AM and 8 AM…

Their favorite snacks through the seasons have been: cherries, grapes, avocados, strawberries, watermelon, tomatoes, plums, persimmons, pomegranates, pears, squash, worms, beetles, dandelions, clover and eggs!

Every night at sunset, they huddle by the door to be let inside. They sleep in a bin with bedding inside our house to be protected from predators.

I love being their mom, but now they are all grown up and too cool to be seen with me. They still love to cuddle, however they are aggressive toward certain family members.

Now that it is winter in Minnesota,

We’re Raising Chicks!

Meet Olive and Chickpea!

These two silkie chickens from VJP Poultry Farm have stolen my heart this summer.

When I studied abroad in France last June, my host family had two pet chickens in their backyard. I thought it was the most amazing concept, but I never thought to have chickens of my own.

This summer, on a whim, I decided to get two little babies to take care of. My parents have a big backyard with a lot of privacy, so it is the perfect environment for chicks to roam free! My dad, being a farm boy growing up, gladly agreed. We called and picked them up that day.

They were born on April 23, 2018, so they are roughly 1 month old now. We got them when they were only a week old!

Why silkies? Good question.

  1. Silkie chickens are the fluffiest and most cuddly chickens out there
    • They have very soft, silky-feeling feathers
    • They are very friendly and good to keep as pets
  2. Due to their fluffy feathers, silkie chickens can’t fly
  3. Their skin, bones and meat are all black!
    • Yeah, we probably won’t eat them
    • Our chickens have white feathers, but they come in other colors
  4. They have five toes, instead of 4 like most chickens.
  5. They might produce eggs, but we won’t know until they grow up!
    • Silkies aren’t the best egg layers, but we didn’t get them for their eggs. ¯\_(ツ)_/¯

I have definitely taken on the role of the mother hen. I love watching their feathers (and personalities) grow. My favorite part about being a 21-year-old-single-unemployed mother is when they fall asleep on my lap as I stroke their feathers. <3

Chickpea loves to cuddle, while Olive is a little more fiesty. They love exploring, digging, napping and eating worms. They are afraid of loud noises and bumble bees, but enjoy spending quality time outdoors. They climb all over my brother and I, and try to run away during chicky photoshoots. Typical.

They look like little T-rexs running around my backyard, but one day they are gonna be chicken-puppy hybrids. I will write an updated post once they get bigger! Check out my personal instagram for more photos!

For now, just enjoy growth updates:

April 29th:

May 9th:

May 15th:

May 20th

May 24th:

Ultimate Chocolate Chip Sea Salt Cookies

Sweet, salty, chewy, moist, crispy


  • 2 1/4 cup of spelt flour
  • 1 tsp. baking soda
  • 1. tsp. sea salt
  • 1 cup coconut sugar
  • 1 cup organic butter
  • 1 organic egg
  • 2 tsp. vanilla
  • 1 1/2 cup of (mini) chocolate chips

Preheat oven to 375 degrees F

Yields 25-30 cookies


  1. Gather all ingredients. You will need one large mixing bowl.
  2. Cream together the butter and coconut sugar until fluffy.
  3. Beat in 1 egg and add vanilla. Add spelt flour, salt and baking soda.
  4. Combine and add chocolate chips.
  5. Roll into balls and top with more chocolate chips and sea salt. I am using fleur de sel from Guérande, France.
  6. Bake for 8-10 minutes. Sweet, salty, chewy, moist, crispy edges 🙂