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!

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 🙂

Cherry Chia Jam


Over the Summer I went to the St. Paul farmers market and saw some beautiful tart cherries. I talked to the farmer about his product and what he suggested to do with them – he said they were great for cherry pies, crisps and an egg based custard called clafoutis. There were so many options, but my mind immediately went to jam. While I was studying abroad in France, my host mom made her own cherry and fig jam and it inspired me to learn how – with a healthy twist, of course! Here’s how to make it:


  • 2 cups tart cherries
  • 2 tbsp. chia seeds
  • 1/4 cup coconut sugar

How to:

  1. In a sauce pan on medium heat, add pitted cherries and coconut sugar
    • simmer for about 5 minutes, or until they start to break down.
  2. Once the cherries soften and release juice, add in the chia seeds and stir.
  3. Lower the heat and stir for another 10-15 minutes until the mixture becomes thick.
  4. Once the jam has been cooled COMPLETELY, store in any container for up to 3 weeks.
    • I stored mine in a small mason jar and used it up quickly, but feel free to sterilize and can the product so it will last longer!



Aren’t they so beautiful? <3

Fun Fact: My family actually has a tart cherry tree in our backyard, but all the birds ate our cherries before I could pick them! I will definitely be making this recipe again with cherries from my own backyard – before the birds steal them. 🙂


A classic PB & J – with a twist! Check out my instagram for more recipes!

The Best Guacamole Recipe!!



  • 2 ripe avocado
  • 1 roasted garlic clove
  • 1/4 cup diced cherry tomatoes
  • 1/2 small red onion
  • freshly squeezed lime juice
  • roughly chopped cilantro
  • sea salt & black pepper

Mash avocado in a medium sized bowl, add garlic, tomatoes, onion, lime, cilantro and salt to taste. Serve with delicious organic corn tortilla chips! <3


How to Make a Salad that Doesn’t Suck


We get it. You think salads are boring, unsatisfying and the epitome of diet food. But munching on greens doesn’t have to suck! If you don’t like salad, you probably don’t know how to make a good one. Delicious salads (or any food) should be colorful, vibrant and fresh with lots of interesting components. I promise you won’t feel the need to eat pizza after you make one of these amazing salads. They will keep you full and help you get in more veggies in your diet!

How to Make a badass Salad:

1) Use an Array of Greens!

Ditch the lettuce! Your salad will be infinitely better with other delicious and nutritious greens. Experiment and find a mix that you like.  Try kale, spinach, and arugula or even add some herbs!

2) Add Textures and Color

Make your salad interesting by adding something crunchy. Good quality croutons, nuts and seeds are what I like best. You can even add other crunchy veggies like celery, cabbage or shredded carrots. The options are endless!

3) Add protein & Healthy Fats

This will keep you full and make the salad satisfying. If you eat meat, try add some chicken, steak or seafood. I almost always add cheese because, well, everything is better with cheese!

More options:

  • Avocado
  • Walnuts, pumpkin seeds, sunflower seeds, pecans
  • Hummus
  • Chickpeas
  • Hard-boiled egg

 4) Add Fruit or Additional Veggies!

Use whatever you have in the house! Don’t overcomplicate it by adding too many ingredients. Maybe some strawberries or dried cranberries? Olives? Radishes? Use what you like and make it work for you! One of my favorite summer combinations is: Spinach, strawberries, goat cheese, walnuts and lemon vinaigrette! Don’t be afraid of adding fruit!

5) Make your own Dressing!

It’s always going to be easy to buy a bottle of salad dressing from the grocery store, but making your own is so simple and more beneficial. You can control all the amounts and ingredients. Lots of processed salad dressings can contain unnecessary ingredients and emulsifiers. Try sticking to an oil & vinegar based dressing rather than a creamy one.  A good salad always needs some type of acid – lemons, limes, balsamic or apple cider vinegar is the way to go.


Here are some of my favorite go-to dressings!

Methods: Use a whisk and a small bowl to combine ingredients or find a small mason jar and shake until the oil and vinegar everything is emulsified.

The most simple Lemon Vinaigrette: ½ lemon squeezed, 2 tbsp. olive oil, sea salt & black pepper

Garlic Balsamic Vinaigrette: 1 clove of crushed garlic, 2 tbsp. balsamic vinegar, 2 tbsp. olive oil, 1 tbsp. raw honey, 1 tsp. Dijon mustard, sea salt & black pepper

Maple Tahini Dressing: 2 tbsp. tahini paste, 1 tbsp. olive oil, 1 tbsp. organic maple syrup, a squeeze of lemon or vinegar, sea salt & black pepper

Herb Vinaigrette: ½ lemon squeezed, 2 tbsp. chopped herbs (basil, parsley or thyme), 1 tbsp. raw honey, 2 tbsp. olive oil, sea salt & black pepper

Easy Seafood Paella

I was inspired from my trip to Spain to make this amazing regional dish! Full of bold flavors, spices and the most amazing rice you will ever taste!  Paella is definitely my new favorite food and I was so excited to come home and attempt to make it myself. The concept is very simple – just rice, veggies and any meat or seafood. It turned out so amazing and I am happy to share the recipe with you!



  • ½ cup Arborio rice
  • 2 cups approx. chicken or veggie broth
  • 1 cup red and green bell peppers
  • ¼ cup frozen green peas
  • ¼ cup artichokes
  • 2 cloves of garlic, minced
  • 3 tbsp. olive oil
  • 1 tsp. cumin
  • 1 tsp. paprika
  • 1 tsp. turmeric
  • 1 tsp. black pepper or cayenne pepper
  • Sea salt to taste
  • Your choice of seafood: I used shrimp & mussels
  • 1/8 cup fresh parsley



  1. Prep rice, seafood and broth ahead of time – cut peppers and veggies into bite sized pieces
  2. In a cast iron pan or deep skillet, cook peppers in olive oil for 4-5 minutes until slightly softened.
  3. Add rice and “toast” for 2 minutes
  4. Add peas, garlic and any other vegetable, stir for 1 minute. Artichokes and green beans are also common.
  5. Add broth to the mixture and let it simmer for 30-40 minutes until rice is cooked. Cover and stir occasionally. Add more broth or water as needed.
  6. During this time you can cook the seafood separately or add it on top of the rice 5-10 minutes before it is done. The heat from the pan will cook the seafood. Be sure to cover with lid.
  7. Top with parsley and serve

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Cook peppers for in olive oil, add rice and “toast” for 2 minutes

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Add peas and any other vegetables you’d like! Cook for 1 minute

Add chicken or veggie broth and simmer for 30-40 minutes

Final product w/ fresh parsley! Enjoy

Pro Tips:

  • Saffron is usually used to give the rice a golden color. Since it is the most expensive spice in the world, I used turmeric as a substitute. Real Paella uses saffron! If you can find it, use it!
  • Traditionally, Arborio rice is used for paella, but I used a combination of short grain brown rice and Arborio. Use what you have! Any rice will work.
  • Make your own chicken or veggie broth! If you have leftover chicken or old veggies you need to use up, there’s no excuse not to make one! I made my own veggie broth using leftover carrots, celery, onions, tomatoes, basil, oregano, bell peppers, and zucchini. I simply sautéed the veggies in some olive oil and poured in 2 ½ cups of water once the veggies had cooked for 6-7 minutes. I let is simmer for about 20-30 minutes.
  • Adjust amounts of broth and rice accordingly. If you like your rice more tender, add more broth.
  • Add any seafood, meat, or keep it vegetarian! In Spain I had both chicken paella and seafood paella. Use what you have and make it work for you!
  • If you like your veggies to keep more texture in the dish, saute them less time in the beginning of the recipe. I like my peas and peppers to keep their color (and nutritional value!)