Curried Garbanzo & Spinach Buddha Bowl

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They say that the best way to experience a culture is through food and sharing a meal with locals. I have found this to be tested and true, and undoubtedly why everyone was fascinated and drawn to the late Anthony Bourdain. When you share a meal with others, you learn so much about culture. This is why, when I travel, I make it point to dive deep in through cooking classes. The more intimate the better. You learn so much about someone a and the intricacies of that culture.

It deems like India was long ago, but as I made this Curried Garbanzo with Spinach “Buddha Bowl” it took me back to my cooking class in Udaipur inside the home of Shahi. At the beginning of class, Shashi sat us down and told us her life story. Belonging to the Brahmin class of the Indian caste system, Shashi had no way to support herself and her two young boys following the death of her husband. Brahmin's aren't allowed to perform certain work, such as clothes washing and cleaning, leaving Shashi, who didn't speak any English, with few choices. Her son's friends convinced her that her cooking was so good she ought to teach classes.

Shashi now speaks fluent English and her cooking school is the #1 rated thing to do on TripAdvisor in Udaipur. The 5-hour course tantalized our senses with exotic smells and tastes... a feast of great proportions!

This dish was inspired from the recipes I learned at Shasi’s. It makes for a fiber-rich, meatless, and low-sodium delicious meal with rice.

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Curried Garbanzo with Spinach Buddha Bowl

Gluten-Free, Plant-Based, Vegan,

Recipe Makes 4 Servings

What You’ll Need

2 teaspoons olive oil

4 garlic cloves, chopped

1 onion, finely chopped

1 tbsp chopped ginger

1/2 tsp chili powder

1/2 tbsp chopped turmeric

1 tbsp ground coriander

1 tsp ground cumin

2 bay leaves

2 pureed tomatoes

1 pound baby spinach,

Mineral salt, to taste

Freshly ground black pepper

2 cups cooked garbanzo beans

2 cups steamed white rice, for serving

What You’ll Need To Know

Heat 2 tbsp of oil in a skillet over a medium heat and add in garlic, ginger, turmeric and bay leaf until fragrant.

Add onion and cook until softened, 5-6 minutes.

Add in tomatoes, chili powder, coriander, cumin and cook about 1 minute. Add garbanzo beans and 1/2 cup water.

Season with salt and pepper and simmer until tomatoes are broken down and sauce has thickened, about 10 minutes. Fold in spinach.

Serve over steamed white rice.

Sun-dried Tomato & Prosciutto Savory Oats


It’s National Oatmeal Day! And, one of my favorite ways to enjoy oats is by making it them into savory oats.

Have you tried savory oats? They are so good! The combination of bone broth, coconut milk and oats make for one tasty start to the day. The sun-dried tomatoes give this dish an umami taste, that is tied together with the prosciutto. I used Prosciutto di daniele, but it is totally optional. This kind of prosciutto is darker in color and sweeter in flavor than prosciutto di parma and compliments this dish very nicely.


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Sun-dried Tomato & Prosciutto Savory Oats

Gluten-Free, Dairy-Free


What You’ll Need

Sun-dried Tomato & Prosciutto Savory Oats

1/2 cup unsweetened coconut milk

1/2 cup bone broth (I used this brand)

1/8 tsp ground cumin

1/8 tsp dried oregano

San Francisco Salt Co lemon rosemary sea salt, to taste

1 tbsp sun-dried tomatoes

2 roasted garlic cloves

1/3 cup Oat Bran

1 tbs coconut oil

3 sliced mushrooms


Sun-dried tomatoes

Roasted garlic



1/4 slices avocado

Green onion, sliced

Prosciutto di daniele.

What You’ll Need To Know

In a high speed blender add in 1/2 cup unsweetened coconut milk, 1/2 cup bone broth, 1/8 tsp cumin, oregano, lemon rosemary sea salt, 1 tbsp sun-dried tomatoes, 2 roasted garlic cloves and blend for about 30 sec.

Over med heat add savory milk mix to a sauce pan and 1/3 cups oat bran and cook for about 3-4 min, staring occasionally.

While this is cooking, in a skillet heat up 1 tbs coconut oil and sautée 3 sliced mushrooms for abut 2-3 min.

Pour oats in a bowl and garnish with sun-dried tomatoes, roasted garlic, capers, mushrooms, 1/4 slices avocado, green onion, and prosciutto di daniele.


Chocolate Chip Cookie Dough Smoothie

Keeping my energy up today with this Chocolate Chip Cookie Dough Green Smoothie. I blended in some Project Juice Chocolate Chip Cookie Dough Cashew Butter and topped with gr8nola’s Original granola. 👌🏻

Here’s what you’ll need to know: in a high-speed blender blend together 1/2 cup cashew milk, 1/4 avocado, 1 handful spinach, 1/2 cup pineapple (frozen), 1 tbsp project juice chocolate chip cookie dough cashew butter, vanilla MRM’s veggie elite protein powder, 5 ice cubes. Blend for 60-90 seconds, or until smooth. Pour in a bowl or weck jar, and top with gr8nola. Enjoy, it's #smoothietime!

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What You’ll Need

1/2 cup cashew milk, unsweetened

1/4 avocado

1 handful spinach

1/2 cup pineapple (frozen)

1 tbsp Project Juice Chocolate Chip Cookie Dough Cashew Butter

1 scoop MRM’s veggie elite protein powder, vanilla

5 ice cubes

2 tbsp gr8nola granola

What You’ll Need To Know

  1. Blend for 60-90 seconds, or until smooth.

  2. Pour in a bowl or weck jar, and top with gr8nola.

  3. Enjoy, it's #smoothietime!

Mission Smoothie Bowl

One of my favorite time of the year is right about now, when the Summer is transitioning into Fall and the farmers markets are abundant in Mission Figs. Black Mission figs are small figs with pink flesh and a deep purple skin that appears black when dried. They have a rich, sweet flavor and a gummy texture. I can’t seem to get enough of them. The other day, I decided to make a smoothie bowl with them. The combination was delicious.

You’ll love that this bowl has He Shou Wu, a great Chinese medicine herb great for hair growth and a rejuvenation tonic. Although the mechanisms are not completely understood, substances with a marked harmonizing effect on the endocrine system (hormone-producing glands) and high zinc content tend to have beneficial effects on hair growth and restoration.

mission smoothie bowl

Mission Smoothie Bowl

Makes 1 serving

What You Need

What You’ll Need To Know

Smoothie Base

1 handful baby spinach

1/2 small avocado*

1/4 cup blueberries*

1/4 cup cucumber*

1/2 banana*

1 mission fig*

1 tbsp coconut flakes, unsweetened

1 tbsp cashew butter

1 tbs He Shou Wu

1/2 cup water

4-5 ice cubes


1 tbsp coconut flakes, unsweetened

1 tbsp gr8nola cacao granola

1 mission fig

In a high-speed blender add all smoothie-base ingredients, and blend for 60-90 seconds or until smooth.

Pour in a bowl or weck jar and top with coconut flakes, gr8nola cacao granola, and 1 fresh mission fig slicked up.

*Notes: Freeze ingredients before hand and skip adding ice for a much more smooth consistency.

Zoodles in Avocado-Parsley Sauce

It was several years ago when I found spiralizing forkfuls of what was an unlikely pasta alternative, shortly after discovering that the gluten version would be my arch nemesis. Zucchini as noodles?

What the...?! 

I not only like but love zucchini but as a noddle?

Even for me, this was really tough to wrap my head around. Now looking back at this very first moment of spiralizing zucchini, taking that first bite, and as my eyes widened, I couldn't believe how brilliant the idea of zoodles was. So began my love affair with this soul-satisfying dish.

Inspired by the foodie fixations of Anthony Bourdain, travel has always been a constant in my life, and even more so as an adult. With all of my travel, food is the main theme and source around where I go, and the experiences I have. This recipe was inspired by a dish I once had in Italy. Clearly, that dish was nowhere as healthy as this, and I'm sure it didn't involve nutritional yeast, avocado, and raw zucchini. But, for the sake of searching for a gluten-free, keto-friendly alternative, this dish is reminiscent of my travels. Truth be told, I think you’ll find this dish to be as satisfying as it is transportive. Like a passport on a plate.

Zoodles in Avocado-Parsley Sauce Keto friend recipe Plant-based

Zoodles in Avocado-Parsley Sauce

Gluten-Free, Keto-Friendly, Plant-Based

Recipe Makes 2 Servings

What You'll Need


  • 1 Medium to Large Zucchini
  • 2 tbsp pine nutes
  • 12 cherry tomatoes, halved


  • 1 clove of garlic
  • 1 Hass avocado
  • 1/4 cup Nutritional Yeast
  • 1 tbsp Apple Cider Vinegar 
  • 1/4 tsp Pink Himalayan Salt 
  • 1/4 cup Parsley, chopped
  • 1/4 tsp yellow mustard seed, ground
  • juice of 1 lemon
  • 1/4 tsp ground black pepper

What You'll Need

    1. In a high-speed blender or food processor add all sauce ingredients, except the parsley, and blend on the lowest setting until smooth.
    2. While the sauce is being blended, zoodle one zucchini and slice cherry tomatoes.
    3. In a large mixing bowl, add zoodles, tomatoes, parsley and sauce and mix together.
    4. Plate and top with pine nuts.


    Potato Gnocchi (Gluten-Free + Egg-Free)

    Italia! With its sprawling wine country, charming towns like San Pietro, fashion-forward cities like Milan and Rome, and magnetism coursing from each small village to picture-worthy piazza, the country is absolutely spectacular.

    And, that's not even talking about the food just yet, because that in its own right is a different topic. I've convinced myself that I was probably Italian in a past life.  

    Years back at a Sunset Magazine festival, I got the opportunity to meet and watch a cooking demo from Bravo!'s Top Chef contestant, Fabio Viviani.

    The demo? Potato Gnocchi. Since then, I've recreated this recipe a few times, but since I have a gluten intolerance, it can be a challenge and even more so now that I learned about my egg intolerance. 

    The other day I decided to take a stab at this recipe, subbing out items. The result? Great tasting gnocchi and you wouldn't have thought twice if it was gluten-free or not.

    For best results, select starchy potatoes, like russets or Idaho. Several batches of gnocchi may be prepared at one time and frozen. Doubling the recipe, however, makes it hard to work with the dough. So it's a good idea to make two or more batches of dough individually instead of doubling the recipe.

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    Potato Gnocchi 

    (Gluten-Free + Egg-Free)

    Serves: 4

    What You'll Need

    1 cup white rice flour
    1/2 cup sweet rice flour
    1 tbsp arrowroot flour
    1 cup grated parmesan
    1 tsp grated nutmeg
    1 tsp sea salt
    1 tsp black crushed pepper
    2 lbs cold, skinless Idaho or Russet Potatoes

    What You'll Need To Know

    1. In a stand-up mixer with paddle attachment mix flour with 1 cup of grated parmesan cheese, 1 tsp of grated nutmeg, 1 tsp of salt and 1 tsp of black crushed pepper, mix for few minutes till all the ingredients are combined.

    2. Add in the mixer 2 lbs of cold, cooked skin off, grounded or smashed Idaho or Russet potatoes till the dough is firm and not dry anymore.

    3. If too wet add a bit of flour until it won't stick to your finger anymore, you’ll need to be able to roll, cut, and cook the gnocchi without them being hard or falling apart as you roll them.

    4. Cook them in hot boiling water till they float and serve immediately. Enjoy.


    Blueberry Fields Smoothie Bowl


    Summer is in full force here in the Pacific Northwest, and as the temperatures are rising, I'm finding ways to cool off. I decided to go for a dip in bowl full of super-blue-foodie deliciousness, as I was recipe developing for some of my favorite people in Madrid. The result? A lip-smacking good bowl of deliciousness!

    What You'll Need

    1/4 avocado (80g)
    1 1/4 cups fresh blueberries, frozen (125g)
    1/4 cup blackberries
    1 cup almond milk
    1 tablespoon of cashew butter
    1/2 teaspoon vanilla
    1 tablespoon of coconut flakes
    1 cup kale

    Optional Toppings: Granola, coconut flakes, blueberries, edible flowers

    What You'll Need To Know

    Add ingredients to a high-speed blender and blend for 60-90 seconds. 

    Mixture should be very thick. Scoop into a bowl and top with coconut flakes, granola and edible flowers (if available).

    Valerie Fidan

    Valerie is a San Francisco native who gave up the comforts of home to travel the world continuously. Now based in Portland, OR, Valerie is a Social Media Marketing Consultant, helping solo entrepreneurs and small business owners DIY their social media by teaching them the in’s and out’s of SMM. She enjoys health hacking recipes, a good cocktail, yoga, hikes, live shows, puns & dad jokes.

    Garbanzo Bean Burger

    There a few meals I have that I title as "life-changing" and this one was one of them. Sounds dramatic, doesn’t?

    A life-changing burger.

    And, not just any kind of burger but a plant-based burger. Trust me, never in my life would I think of describing a burger as life-changing, but it’s happening. I am calling a burger “life-changing.” And it’s happening with a recipe.

    It’s gluten and grain free, fully plant-based, nutty, flavorful, and delicious, and solves those Summer dietary conundrums that often have you feeling deprived of anything that remotely resembles crave-able guilty pleasures of Summer fare. Now, you can have that burger, and om-nom-nom your way to happiness. Problem solved, and life changed. See, I told ya so.

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    What You'll Need

    1/2 cup onion, minced
    1 shallot, minced
    3 cloves garlic, minced
    1.5 cups garbanzo beans, rinsed and drained
    2 tbsp avocado oil + more for cooking shallot/burgers
    1.5 tsp cumin
    1 tsp ancho chili powder
    1/4 tsp cayenne pepper
    3 tbsp hemp seeds
    3 tbsp sunflower seeds
    1 lime, juiced
    1/4 cup fresh cilantro, chopped
    1/4 tsp sea salt
    1/4 tsp pepper
    1 avocado
    Little gem lettuce leaves
    green chilis (optional)
    Plant-based mayo (optional, i used Just Mayo brand)

    What You'll Need To Know

    Preheat oven to 359F.

    In a medium to large skillet, heat oil and add in onion, shallots, and garlic, sauteeing until soft and translucent. Once ready, transfer to a large mixing bowl and add in garbanzo beans. Using a fork or pastry cutter, mash and mix together. 

    Add in cumin, ancho chili powder,  cayenne, salt, pepper, lime juice, hemp seeds and sunflower seeds. Mix together until you have a moldable dough consistency. 

    Mold out into 4 even patties. 

    Heat skillet to medium heat and add oil. Add two patties and cook for 4 minutes on each side. Remove and add to oven for 15 minutes for extra crispiness. Serve on your favorite bun or lettuce wrap and top with mayo, green chilies, and avocado!

    The Best Vegan Plant Based Mac n' Cheese

    This has got to be the best Vegan/Plant-Based Mac n' Cheese.

    I’m always trying to re-create a dairy-free mac n' cheese and I feel like I finally nailed down a solid good recipe. I'm particularly excited to use basil and Oregon White Spring Truffles from my Portland Farmer's Market haul today. Fun Fact: I'm obsessed with truffles. And, not the chocolate kind. One of my dreams is to go truffle hunting in Alba, Italy.


    What You'll Need

    1 cup nutritional yeast
    1/2 cup oat milk
    1 tsp cumin
    1 tsp yellow mustard seed powder
    1/4 tsp cayenne pepper
    Juice of 1/2 lemon
    1/4 tsp Pink Himalayan salt
    1/4 tsp pepper
    1/2 tsp basil, finely chopped
    1 tbsp olive oil
    2 cups quinoa elbow noodles (I used this band)

    Optional: Oregon White Spring Truffles Shavings or White Truffle Sea Salt for a mind-blowing boost of flavor and depth. 🤯

    What You'll Need To Know

    Cook quinoa noodles as directed.

    While the water is boiling the noodles are cooking, add to a high-speed blender all ingredients, except basil and blend for 30-60 seconds.

    After the noodles have cooked, drain and pour "cheese" all over and mixed together.

    Serve and enjoy!

     Pepita Avocado-Lime Sauce

    It was several years ago when I found myself first enjoying a fully raw, plant-based meal at Café Gratitude in San Francisco, a plant-based restaurant specializing in gourmet cuisines that later closed in 2011. You can still find CG all over Southern California or in your home through their cookbook, I Am Grateful: Recipes and Lifestyle of Cafe Gratitude.

    I remember taking the first bite of a Sundried Tomato Pizza with an olive tapenade and cashew cream sauce. I was blown away at the flavors and how satisfying this all plant-based meal was. And, so began my love affair with this soul-satisfying lifestyle. Yes, of course, I had eaten vegetables in my life – but not like this. This was on another level. The warmth of a bite of flavor-packed forkfuls, layered with a comforting richness, did it for me. This Pepita Avocado-Lime Sauce salad dressing sauce is incredible and takes me back to that first experience.

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    Pepita Avocado-Lime Sauce

    (Gluten-Free, Vegan, Paleo, Keto)

    What You'll Need

    1/2 medium avocado
    2 cloves of garlic
    2 1/2 tbsp apple cider vinegar
    1/2 cup olive oil*
    1/4 cup pepitas pumpkin seeds (I used this brand)
    1 tsp cumin
    1 lime, peeled and diced
    1/2 cup chopped fresh cilantro
    3/4 cup water
    1 tsp White Truffled Sea Salt (I used this brand)**

    What You'll Need To Know

    Place all ingredients into a food processor or high-speed blender, and pulse until smooth (about 30-45 seconds).

    This dressing will be thick and can be used as a dip. Add more water for a runnier consistency (another 1/4 cup).

    Keep in an airtight container for at least a week, but 3 to 4 days is best.

    * I recommend using California olive oil for it's bright and green with a rich, buttery mouthfeel.

    ** Optional. You can also use plan sea salt. 

    Matcha Latte (Dairy Free)

    A calm and warming matcha latte is a comforting drink that is easy to make at home. Here's an easy recipe that calls for matcha powder, oat milk, and honey for sweetness. 

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    What You'll Need To Know

    1 1/2 tsp matcha powder
    1 tablespoon hot water
    2 teaspoons honey, to taste
    3/4 cup milk

    What You'll Need To Know

    Sift the matcha powder into a cup. Add the water and stir until no lumps remain.

    Stir in the honey.

    Heat the milk over low heat for 1-2 minutes.

    Pour the milk over the matcha, and serve.

    Because I like my matcha frothy, I added the hot milk to a frother


    Valerie Fidan

    Valerie is a San Francisco native who gave up the comforts of home to travel the world continuously. Now based in Portland, OR, Valerie is a Social Media Marketing Consultant, helping solo entrepreneurs and small business owners DIY their social media by teaching them the in’s and out’s of SMM. She enjoys health hacking recipes, a good cocktail, yoga, hikes, live shows, puns & dad jokes.

    Cashew Fat Bombs

    These Cashew Fat Bombs 👏🏻💕 If you embrace the #keto or #paleodietthan you probably know what fat bombs are. They’re basically energy balls but without the oats, grains, and dried fruit. Instead, they have high-fat nutrient dense, low-carb, low protein ingredients like butter, ghee, coconut oil, nuts, nut butters, and seeds. And these ☝🏼 lil' bites are so good. I added in detox synergy elixir from By Erika Elizabeth for a touch of taste and feel good adaptogens. Totally optional by. 


    What You’ll Need

    4 tbsp Cashew Butter
    2 tbsp Coconut Cream
    1/4 Cup Almond Flour
    2 tsp Stevia (Or Erythritol)
    1 tsp vanilla extract
    1 Tbsp Coconut Flour
    1 tbsp  detox synergy elixir (optional)
    Unsweetened shredded coconut For Rolling

    What You’ll Need To Know

    1. Mix all the ingredients together in a bowl, folding it in.

    2. Form balls from the mixture, and roll in shredded coconut.

    3. Enjoy Chilled!

    Burmese Chicken Mint Stuffed Bell Peppers

    Sometimes we have moments where we miss the comforts of home, the familiar faces, the places we used to frequent, and the places that we didn’t frequent nearly as much. For me, I have moments where I miss the romantic side of San Francisco and all of its amazing places like Burma Superstar. Last month, while I was at Powells Books, I came across Burma Superstar's cookbook, Burma Superstar: Addictive Recipes from the Crossroads of Southeast Asia and immediately knew I had to buy it. I’ve been having fun these last few days browsing through the pages, wanderlusting over Burma, and drooling over all of the amazing recipes and images.

    Today, I decided to re-create their chicken and mint minced meat dish. It is very similar to Thai laap. Loads of mint and cilantro give this minced chicken dish vibrancy. It was a very simple dish to create and was ready in no time. Enjoy it with rice or as a lettuce wrap, this dish will not disappoint! Because i've been making this recipe on repeat, I decided to tweak a few things here and there, and stuff it all into a bell pepper. The resupt? Amazing!

    First time making this recipe I used a jalapeno

    First time making this recipe I used a jalapeno

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    Burmese Chicken Mint Stuffed Bell Peppers

    (Keto-Friendly, Gluten Free, Egg Free)

    What You'll Need

    Mint-Chicken Mix

    1 pound ground chicken or turkey
    1⁄2 teaspoon cumin seeds
    1⁄2 teaspoon black mustard seeds
    2 tablespoons sambal oelek
    1 tablespoon coconut aminos
    1 teaspoon fish sauce
    2 tablespoons coconut oil
    6 to 8 small garlic cloves
    1 teaspoon minced garlic
    1 teaspoon minced ginger
    1-2 Thai chiles, sliced
    1⁄4 cup chopped cilantro, plus extra sprigs for garnish
    1⁄4 cup chopped mint
    1 teaspoon sesame seed oil

    4 Red or Orange Bell Peppers, halved
    3/4 cup cooked quinoa
    1 avocado


    What You'll Need To Know

    In a dry wok or skillet, toast the cumin seeds and mustard seeds until the cumin is fragrant and the mustard seeds start to pop, no more than 30 seconds. Transfer to a mortar with a pestle or a coffee grinder used for grinding spices and pulverize into a coarse powder.

    In a small bowl, mix together the sambal, coconut, fish sauce, and sesame seed oil. 

    In a wok or large skillet, heat the oil over medium heat. Tilt the wok so the oil pools to one side and add the garlic cloves. (This helps the garlic cloves stay submerged in oil so they fry more evenly.) Fry until light golden and softened, about 1 minute. Use a slotted spoon to remove the garlic cloves. Leave the oil in the wok.

    Heat the wok over high heat. When the oil is hot (but not smoking), add the minced garlic and ginger. Stir-fry for a few seconds and add the chicken. Using a spatula or wooden spoon, stir-fry the chicken briefly, then press the meat against the sides of the wok to increase the surface area and decrease how much the chicken steams. (If using a skillet, spread the chicken evenly across its base.) After a minute, give the wok a stir so the chicken doesn’t stick together. Repeat this step until the chicken is light brown in places and pale in others, about 3 minutes depending on the wok and the burner strength.

    Stir in the mustard-cumin blend, sambal mixture, fried garlic cloves, and jalapeño. Stir constantly, until the liquid just lightly coats the meat. Mix in the chopped cilantro and mint. Serve with cilantro sprigs and lime wedges.

    When ready to plate, in a bowl transfer the chicken mix and mix in 1 cup cooked quinoa.

    Scoop and stuff each beller pepper halves and top with avocado slices.  

    Tinto de Verano

    Fact: Sangria is not a thing in Spain. In some regions of Spain it is common for locals to drink Tinto de Verano while tourists drink  Sangria.

    Tinto de Verano is a refreshing drink similar to Sangria. However, there are fewer ingredients in this wine based mixed drink making it much easier and quicker to put together. Tinto de Verano translates to red wine of summer. I recently got the pleasure of enjoying Tinto de Verano on my recent trip to Madrid. It was the first day of 70+ degree weather, people out in the Plaza's enjoying the evening sunshine, while kids played and adults enjoyed a drink and tapas. I was with my friends that had introduced me to this refreshing drink. 


    Tinto de Verano

    What You'll Ned

    3 oz Spanish red wine
    3 oz San Pellegrino limonata (or lemon soda)
    1 lemon, sliced 

    What You'll Need To Know

    Begin by pouring equal parts red wine and limonata into a glass.

    Add ice, garnish with lemon and enjoy.

    Valerie Fidan

    Valerie is a San Francisco native who gave up the comforts of home to travel the world continuously. Now based in Portland, OR, Valerie is a Social Media Marketing Consultant, helping solo entrepreneurs and small business owners DIY their social media by teaching them the in’s and out’s of SMM. She enjoys health hacking recipes, a good cocktail, yoga, hikes, live shows, puns & dad jokes.

    Poke Bowls

     ....About the other night. This happened. The start of something beautiful... poke bowls!


    If there is one thing I love and can eat in repeat, it’s poke bowls. And as much as I love Quickfish, my local poke spot, I needed a way to fuel my obsession without breaking the bank.

    They are pretty darn easy to make one yourself at home. No matter the style of poke bowl you’re aiming for, they all follow the same basic steps. So let me break it down for you:



    1. The Base

    Start by choosing a base for your bowl. Traditionally this is a layer of rice. However, you may choose soba noodles or leafy greens if you prefer. Japanese sushi rice is the best option for rice regarding quality. However, you may opt for coconut jasmine rice, medicine rice, a brown rice, or cauli-rice as a substitute.

    2. Protein

    Next comes the meat, which should be cut lengthwise working against the grain into 1/2" strips. Then cut across the strips into 1/2" cubes. Usually, the meat will be ahi tuna, fluke, hamachi, salmon or shrimp. For vegetarian poke bowls, tofu is the most popular choice.

    3. Sauce

    If you’re using a fattier and firmer fish, the dressing can be packed full of rich flavor. For more delicate fish, opt for dressing the fish more simply. Ponzu, shoyu (soy sauce), yuzu, coconut aminos, gochujang and spicy black bean paste, all work well as a starting base to which you can add your unique flavor combinations.

    4. The Rest

    Creating a good blend of texture, depth and balance means adding a few extra ingredients to the bowl. This can be anything from fresh fruits and vegetables like avocado, shiitake mushrooms, radish and bean sprouts, nuts, seeds or spices. 

    Rose Snickerdoodle Dessert Hummus

    Snickerdoodle. Dessert. Hummus.

    Three things I love and I'm sure an unlikely combination to think of hummus as a dessert. Right? As weird as it sounds, this Rose Snickerdoodle Dessert Hummus is ridiculously delicious. 

    Classic, creamy, and bursting with so much flavor, this recipe is a good-for-you-dessert that is gluten-free, vegan, and soy-free! 

    You'll love that this recipe also features adaptogens from Ericka and Elizabeth, using the Lunar Bliss blend but also has a boost of Vital Proteins vanilla collagen! This simple but insanely delicious Dessert Hummus is full of all the cinnamon and cookie dough flavor of Snickerdoodles. It's effortless and ready in minutes, perfect for dipping fruits or a smoothie bowl topper! 

    Rose Snickerdoodle Dessert Hummus
    Rose Snickerdoodle Dessert Hummus
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    Rose Snickerdoodle Dessert Hummus

    Rose Snickerdoodle Dessert Hummus

    Gluten Free, Dairy Free, Soy Free

    What You'll Need

    2 cups garbanzo beans, canned or cooked dried ones
    1/2 cup coconut milk
    2 tablespoons tahini or cashew butter
    2 scoops Vital Proteins vanilla collagens
    1 teaspoons ground cinnamon
    1 tbps Ericka and Elizabeth Lunar Bliss blend
    ¾ teaspoon salt
    3/4 cup coconut sugar or 3 pitted & soaked medjool dates
    ¼ teaspoon cream of tartar
    Garnish: Dried Rose pedals (optional) 

    What You'll Need To Know

    Rinse the garbanzo beans very thoroughly under running water then place in the bowl of a food processor or blender.  

    Add all of the other ingredients, using 1/3 cup of coconut milk and blend until completely smooth. Leave it running for a good few minutes to get a very smooth consistency. I used my Vitamix for this and mixed for 90 seconds, gradually increasing the speed from 1 to 10. 

    Served immediately with fruit or smoothie bowl topper or store in an airtight container. Hummus will firm up slightly in the fridge. Stays good for about a week.

    Salmon with Cilantro Cauli-Rice & Avocado Salsa

    Salmon with Cilantro Cauli-rice and an Avocado Salsa using an avocado from Imperfect Produce. SO GOOD!

    I recently came across Imperfect Produce after they reached out asking if I'd love to try a box. It was delivered to my door with the most delicious produce.

    Imperfect Produce's mission is to prevent food waste by delivering the "ugly" fruits and veggies that don't fit grocery store cosmetic standards (but are equally fresh and delicious) to your home for 30-50% less than the grocery stores. Their business model results in a conscientious, convenient and cost-efficient way to enjoy as much farm fresh produce as your household needs as often as you'd like.  Read more about the company here.  

    Salmon with Cilantro Cauli-Rice & Avocado Salsa
    Salmon with Cilantro Cauli-Rice & Avocado Salsa
    Salmon with Cilantro Cauli-Rice & Avocado Salsa
    Salmon with Cilantro Cauli-Rice & Avocado Salsa
    Salmon with Cilantro Cauli-Rice & Avocado Salsa
    Salmon with Cilantro Cauli-Rice & Avocado Salsa

    Salmon with Cilantro Cauli-Rice & Avocado Salsa

    Gluten-Free, Paleo, Whole30

    Recipe makes 4 servings

    What You'll Need

    1 small-medium avocado, diced
    1/4 cup red onion, diced
    1 tbsp Secret Aardvark hot sauce (or 1 jalapeno, finely diced)
    2 tbsp cilantro, chopped
    Juice from 1 lemon
    Himalayan salt, to taste. 

    1 small-medium head of cauliflower, cut in quarters
    1 tbsp cilantro, chopped  
    Himalayan salt, to taste 

    1 tbsp coconut oil
    4 4-6oz salmon filets
    Himalayan salt, to taste

    What You'll Need To Know

    FOR THE AVOCADO SALSA: In a bowl mix together 1 avocado, diced, 1/4 cup red onion, diced 1 tbsp Secret Aardvark hot sauce (or 1 jalapeno, finely diced), 2 tbsp cilantro, chopped, juice from 1 lemon, Himalayan salt to taste. 

    FOR THE CILANTRO CAULIRICE:  In a food processor, add one small-medium head of cauliflower, cut in quarters and pulse 4-5 times until you reach a rice consistency. Roughly 3-4 cups riced. Heat 1/2 tbsp coconut oil in a skillet over med heat. Add the caulirice and cook for 4 minutes. Add in 1 tbsp chopped cilantro and Himalayan salt to taste and cook for 1 more min. Remove from heat. 

    FOR THE SALMON: Heat 1 tbsp coconut oil in a heavy bottom skillet over medium-high heat, add salmon filets, seasoned with the Himalayan salt (to taste), and cook until deeply golden brown to slightly blackened before flipping and repeating for the other side. 

    Alternatively, you can bake in the oven at 350F for 12 minutes and finish off on the stove top. On stories, I added lemon slices to mine, baked and finished off on the stove top. 

    When ready to plate, add 1 cup cilantro caulirice, salmon and top with avocado salsa!

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    Savoring Matcha Moments: Matcha Latte Recipe

    By now, you've probably heard many of the health benefits of matcha tea. If you haven't tried it yet, you may want to stock up because it's so good for you!

    The wellness community is ever-changing, and there seems to be no shortage of trendy diets and superfoods to try out. But how do we navigate through what is effective and what is nonsense? The science behind matcha, the green powder that people have been putting into smoothies and lattes, has proved that this superfood does indeed have some health benefits.

    Read on to learn more about why you should start incorporating matcha into your regime and all of the health benefits of matcha tea that you can enjoy.

    Why You Should Savor Matcha Moments

    So What Is Matcha Exactly?

    Matcha has been used in Japan for centuries as a traditional sacred beverage. Today, you can’t go to a coffee shop or juice bar without seeing it offered on the menu.

    Matcha is a green powder made from a particular type of green tea leaf. Matcha differs from regular green tea because unlike green tea, matcha is covered and grown in the shade for up to 20 weeks before being harvested. Living and growing in the shade allows the chlorophyll levels to increase, giving matcha powder a bright green coloring. After 20 weeks, the green tea leaves are dried out and ground into a fine powder, ready to be used in your favorite coffee creation.

    Health Benefits You'll Love

    The health benefits of green tea have been scientifically proven time and time again, and that goes for matcha as well. Thanks to the antioxidant epigallocatechin gallate (EGCG) found in matcha you can expect:

    • Increased metabolic function
    • Decreased risk of most types of cancers
    • Improved skin appearance
    • Improved brain function
    • Reduced risk of heart disease
    • Decreased risk of diabetes
    • Slower aging process
    • Immune system support
    • Decreased inflammation in the body

    It does everything for improved overall health and can even reverse many existing health conditions and diseases. Both matcha powder and green tea possess powerful antioxidants and healing properties, but matcha has a higher potency. Compared to your standard green tea, studies have proven that matcha has up to three times the amount of EGCG!

    The Optimal Dosage

    You might be wondering how much of the green powder you have to consume to get the greatest benefits. From the research, the optimal dosage is about 100 to 200 mg of EGCG, which equates to about 2 to 5 cups of matcha a day. To get the most out of this superfood, try to drink it as a tea without adding milk or any other ingredients. You can still enjoy a matcha latte in moderation - just try to include other sources as well.

    The positives of drinking matcha tea outweigh the negatives, but like most things in life, there are pros and cons. Heavy metals such as lead can be found in many plant products because they absorb them from the soil. All teas, not just matcha, absorb lead at a higher rate, and it’s thought to be higher in matcha because you are consuming the whole leaf, not just what is left after steeping it.

    To decrease your exposure to heavy metals in your matcha tea, try to avoid any tea that comes from China. Studies have shown that the pollution in China causes the leaves to contain higher levels of lead. Read the label on your matcha tea and make sure it’s from Japan.

    What You'll Need

    1 1/2 teaspoons matcha powder

    1 tablespoon hot water

    2 teaspoons honey, or to taste

    3/4 cup hot cashew or almond milk

    What You'll Need To Know

    Sift the matcha powder into a cup.

    Add the water and stir until no lumps remain.

    Stir in the honey.

    Add the milk and serve.

    What's your favorite way to enjoy matcha and ways to enjoy them?

    Let me know in the comments on Instagram!

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    Valerie Fidan

    Valerie is a San Francisco native who gave up the comforts of home to travel the world continuously. Now based in Portland, OR, Valerie is a Social Media Marketing Consultant, helping solo entrepreneurs and small business owners DIY their social media by teaching them the in’s and out’s of SMM. She enjoys health hacking recipes, a good cocktail, yoga, hikes, live shows, puns & dad jokes.

    Raw Neapolitan Cheesecake

    Happy Valentine’s Day, friends! I'll be honest, I don’t buy into the Valentine’s Day hype. Today is really just another excuse to eat copious amounts of chocolate, candy hearts and sweet pink treats like this Raw Neapolitan Cheesecake from my friend Leah Boston, aka @fitgirltreats!  

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    Raw Neapolitan Cheesecake

    (Gluten-free, Plant-Based, Paleo, Vegan)

    What You'll Need

     1/2 cups Purely Elizabeth blueberry hemp granola
    1/4 cups raw cacao, 1/4C maple syrup, 1tbsp cashew milk.
    1 1/2 cups soaked cashews
    1/2 cups natural coconut yogurt
    1/4 cups lemon juice
    2 tbsp coconut cream
    1/3 cups maple syrup, 1 tbsp vanilla powder
    1/2 tsp cinnamon
    1/4 tsp salt
    3/4 cups filtered water. 
    1 tsp pitaya powder (dragon fruit)
    2 tbsp rose petals

    What You'll Need To Know

    1 1/2 cups blueberry hemp granola, 1/4 cups raw cacao, 1/4 cups maple syrup, 1tbsp cashew milk. Blend until a sticky dough forms. 

    If batter is too dry add a little more syrup. Press tbsp size amounts of crust into a lined cupcake sheet. You’ll get about 9c and set aside.

    1 1/2 cups soaked cashews, 1/2 cups natural coconut yogurt, 1/4 cups lemon juice, 2 tbsp coconut cream, 1/3 cups maple syrup, 1tbsp vanilla powder, 1/2 tsp cinnamon, 1/4 tsp salt, 3/4 cups filtered water. Blend for at least ten minutes until batter is super smooth. 

    Pour half of your batter into a bowl and set aside. 

    Add 1 tsp pitaya powder (dragon fruit), 2tbsp rose petals and blend again until well combined. 

    Fill the cupcake holders halfway with your vanilla filling and the top off with pink filling. About 1/8 cups of each color. Allow setting in freezer for at least 2 hours before serving and enjoy.

    Valerie Fidan

    Valerie is a San Francisco native who gave up the comforts of home to travel the world continuously. Now based in Portland, OR, Valerie is a Social Media Marketing Consultant, helping solo entrepreneurs and small business owners DIY their social media by teaching them the in’s and out’s of SMM. She enjoys health hacking recipes, a good cocktail, yoga, hikes, live shows, puns & dad jokes.

    Lavender Hibiscus Oak Old Fashion Oats

    How do you like your oats? Do you like it with cream and brown sugar? How about raisins and walnuts? Even if you don’t normally eat or care for oats, I have a feeling you will like this one…

    Old fashion oats with cashew milk, lavender hibiscus oak bitters from Crude Bitters, maple syrup, topped with blueberries, coconut shavings and Skout Backcountry pumpkin seeds 👌🏻 It was one of those types of mornings, where I needed something nostalgic but with a twist.  

    It doesn’t get any easier than this. Here’s what you’ll need to know: Cook old fashion oats in cashew milk (or milk of choice) with a dash of real salt, 1 tbsp coconut shavings, 1 tsp maple syrup, a few dashes of bitters. Top with blueberries, 1 tbsp coconut shavings, 1/2 tbsp Skout Backcountry pumpkin seeds

    Just keep in mind that bitters have an alcohol content, so you should only include them if you are cooking oats. Add them at the beginning of the cooking process to ensure that the alcohol cooks off and use a light touch. 

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    Lavender Hibiscus Oak Old Fashion Oats

    Recipe makes 1-2 servings.

    What You'll Need

    1 cup Rolled Oats (I used this brand)
    2 cups cashew milk (or milk of choice)
    1/4 tsp real salt
    3 dashes of Lavender Hibiscus Oak Crude Bitters  
    1 tbsp coconut shavings
    1 tsp maple syrup (or to taste) 

    1/4 cup blueberries
    1 tbsp coconut shavings
    1 tbsp Skout Backcountry pumpkin seeds. 

    What You'll Need To Know

    Bring cashew milk and salt to a boil on a low to medium heat.

    Add old-fashioned rolled oats, coconut shavings, maple syrup, and bitters, reduce heat, and cook 10-20 minutes (depending on the consistency you desire). 
    Stir occasionally. 

    Cover and remove from heat and let stand a few minutes and top with blueberries, pumpkin seeds, and coconut shavings. 

    How do you enjoy your oats?

    Share your comments here!