My Latest Recipes
With my background being Chinese Jamaican, I grew up loving curry! This is a much lighter take on a deli salad using roasted cauliflower and a cashew based sauce. Make this ahead of time and take it with you on a picnic. This salad is great simply wrapped in a lettuce wrap.
We celebrated St. Patrick’s Day with a Kale & Boston Bib salad served with a vegan potato Au Gratin (fine-tuning:) stay tuned for the recipe). This savory salad is so simple with a lot of flavor. You may want to make a double batch of dressing to use the next day…soooo good;) My mom came over for dinner and was almost licking her plate! Always a complement when Mom enjoys my cooking.
This is my take on the classic Banana Pudding:). A creamy pudding made with non dairy milk(coconut & almond), dates & vanilla, gluten free oat cookies & fresh bananas layered in a parfait cup and topped with coconut whip cream. This recipe serves 3… with left over cookies:)
These hearty yet light blueberry muffins are delicious treat to take on the go, or a snack to send to school. It’s not overly sweet, and has a texture similar to a sweet cornbread. Makes 10-12 muffins.
I have gotten into a routine of starting my day drinking hot lemon water in the morning. It’s a great way to wake my body up with added benefits. In the midst of making breakfast and packing lunches, a warm drink is the perfect to get my body going.
Creamy, Decadent & Healthy all in one bite. Pact full nutrients this pudding makes an indulgent post workout breakfast, snack or dessert! Chia Seeds are not only a great source of fiber, but also loaded with antioxidants & a great source of omega 3 fatty acids. Hemp Seeds give this treat a boost of protein & additional omega 3 fatty acids which aids in reducing inflammation.