The Easiest Sweet Potato Fries


I’m not much of a cook, I literally eat tacos every day. tacos and eggs. sometimes I even get crazy and put my eggs in a taco (sarcasm, I eat breakfast tacos like 4x a week) oh, and did I mention I don’t have a kitchen? Yea. That’s LA for ya. I do however have a hot plate and a sweet iron skillet, and I more recently invested in a fancy toaster oven. Which means great things for me! Especially considering it’s fall. Watch me roast all the squashes in all the land. But even while I’m upping my food-game, I’m still super into fast-healthy-delicious-eats. And so, enter: the easiest fall snack I ever did ever did make.

Rosemary sweet potato heaven.

These bad boys are chock full of fiber, they’re anti-inflammatory, and contain crucial vitamins and minerals like A, C and a boatload of potassium! Perfect for a movie nosh, or as a main ingredient for your next taco meal.


  • 2 medium sweet potatoes

  • About 1/4 cup coconut oil

  • Rosemary


  1. Set oven to 350°F and set a rack in the middle to top section of the oven.

  2. Slice your sweet potatoes the way you like them (The amount of time you leave them in is determined by how thick they are— the way I cut them needed about 35 minutes)

  3. Pour oil into a bowl. Toss sweet potatoes in the oil then lay them our on your baking sheet!

  4. Sprinkle rosemary over the top of them.

  5. Put them in the oven for 35-40 minutes.

  6. Around 15 minutes I usually flip or stir them to make sure both sides get toasted.

  7. Ta-Da! You’re done. Your fries should be a little brown, super soft and ready for you to enjoy!

A Simple Seasonal Omelette

today i am moody and deeply content.
life feels bigger as i stand quiet in my kitchen.
outside the rain continues to fall, creating a sense of warm seclusion.
fire pops and crackles in the hearth and for a moment that is all there is.
life, unhindered.
wild. like these mushrooms.
this is home.

Growing up we had a garden and chickens on our property. It's no wonder I have an affinity for healthy, happy, homegrown goods; be it eggs, veggies, fruits or otherwise I believe in good fuel for our bodies. So when I popped to the store the other day and happened upon a bunch of wild foraged mushrooms I didn't think twice before throwing the lot of them in my basket. Truth is, I'm a sucker for the seasonal treats, and mama loves mushrooms!

Mama also love omelettes. Honestly, I think I eat one almost every day, if not multiple times a day. I love the simplicity of them, and that they pack a nutrient punch! Protein, vitamins, minerals, macros, it's all there for you in one quick and easy getup. And what better way to stave off this cold weather than packing your omelettes full of warm, seasonal goodness?

I feel that I should also mention I'm not the most exciting cook in the kitchen. I kind of make it up as I go, I'm not certified and I very rarely use spices. I know. Dolt. But hey, I figure I can't be the only one out there who enjoys a quick meal, filled with simplicity. If that's you, perfect. Here are some super simple basics for a easy any-time meal (feel free to ignore all of this and do your own thing, what could go wrong?):



> 4 large (ethically sound) egg whites
> 1/2 Avocado
> 4 or 5 good sized chanterelles mushrooms
> Sprig of rosemary
> Enough purple onion for your happiness (not pictured)
> Three cloves of garlic
> Bit of coconut/olive oil (I don't mind the coconut flavor, so...)
> salt and pepper to taste (if you're into that)

method to the madness

> Heat your pan and add a bit of your oil of preference. Swirl that shit around and make sure you cover all of the pan, we don't want anything sticking. Mostly because you can't flip your omelette and impress anyone if it's stuck to the pan. Don't trip though if it turns into a scramble, It's fine. This is a recipe for one anyways, who's to impress.
> Separate out four large egg whites from their yolks and set aside. pro tip: If you're keen to re-purpose your yolks perhaps consider a hair mask, or some mayonnaise (again, if you're into that. weird.) also, feel free to salt and pepper your heart out if you so desire. If you are a spice-nut be sure to whisk your whites before you cook em. Just trust me on that.
> If you like onions drop your chopped purples into the pan now, with plenty of oil, and caramelize those puppies. Once soft proceed. If you don't like onions...just proceed.
> Shred your mushrooms into the pan (add the rosemary and garlic) and push them around until they are soft. In the off chance that you are actually using Chanterelles don't freak out about all the moisture they release. just let it simmer off, or if you're impatient like me strain the moisture into the sink, and keep going.
> In a separate pan heat some oil, drop your whites in and make your omelette base.
> I'm going to assume you know how to assemble an omelette. If not, Google your heart out.

ENJOY!  <3

All Day Superfood Smoothie

I named this guy the All Day Superfood Smoothie because it totally works for whatever time of day you choose to have it. My preference is breakfast, but have been known to have them for lunch and dinner as well. 

Don't be fooled my friends, the best part about this smoothie, though a perk, isn't the brilliant color palette. The ingredients used in the All Day Smoothie are absolutely packed with antioxidants, vitamins and healthy fats to keep you chuggin' through your day like the little engine that could.


blueberries: packed with antioxidants and phytoflavinoids, these berries are also high in potassium and vitamin C. New research shows cognitive benefits as well! Brain Power baby!

spinach: Over 23 separate nutrients are partying in your body when you consume spinach! among them vit K, vit A and large doses of iron (eat up vegans!)

goji berries: the complex nature of these berries wont spike your blood sugar, and they are also host to vit C alongside a plethora of antioxidants!

hemp seeds: These little powerhouses, though! Hemp seed is an excellent source of essential fatty acids including Omega 3, 6 and GLA in the perfect balance. It's also one of the easiest digestible proteins(shoutout, vegans!) and rich in vit E!

sunflower seeds: Magnesium, copper, selenium, vit E and antioxidant rich? take your pick. these puppies are just plain good for you.

peanut butter: Vitamin B3, Vitamin B2, Copper and Folate are just a few of the awesome ingrediants present in peanut butter! in healthy amounts (which I have trouble with) this stuff is awesome -- and super in smoothies!

cacao: check out the benefits here.

chia: read up with Mariel from pure taste here!

Now that we got all of that out of the way! On to the recipe!


1 cup frozen blueberries
1/2 cup frozen spinach
1-1/2 cup almond milk
1 tbsp cacao
2 tbsp peanut butter
and a sprinkle/dash of goji, hemp seeds, sunflower seeds and chia to top
1-2 dates if you like it sweet (fiber, fiber, fiber!)


place all ingredients (minus the toppers) in your mixer (I use a magic bullet) and zap them till well mixed. If it's too thick add more almond milk! better to start with less and add as you need.
Once mixed, place in a cup or bowl and top with all your goodies.
See? Easy. Just the way we like it.

Whole-Roasted Carrots

I am a huge fan of simplicity, so it's no shock that this recipe (of which there really is none) is one of my favorites. I'm telling you, there is something special about bitting into these; with their sweet, crunchy exterior with a soft, rich inside. PRO TIP: Let them cool! I know how hard that can be. Trust me. I ate two whole carrots "testing".

These guys take so little work! Just prep your pan (a little coconut oil, or no-stick spray or a silpat) and pop these babies in at 375 for 35/40 minutes. The best part is.. they self-caramelize!

Enjoy with a homemade dipping sauce/vinaigrette, or plain! You can dress em up, or dress em down. Next time I'm going to add some rosemary and thyme!


GF/V/Grain Free Banana Nut Bread in a skillet

Fall. It's fall! Even while the Los Angeles weather tries desperately to convince me it's not, I absolutely refuse to give any more days to summer. Fall officially started September 22 people! 

So. Now that we've cleared that up I am more than happy to present to you one of the most delicious recipes to date. While wandering around the Free People Blog I came upon this beautiful idea: Banana Bread in a Skillet. Unfortunately the recipe wasn't allergy friendly but with a little bit of tweaking we nailed it -- and then between the three of us, ate it all. It's that good.

Also, shout-out to the talented Valerie Noell over at for her spectacular styling, and mr. raymond burns for his beautiful-man-hands. Best. Housemates. Ever.


3 very ripe bananas
3 flax eggs (1 tbsp flax meal + 3 tbsp water= 1 egg throw it all in the blender)
1/4 cup maple syrup
1 tsp vanilla extract
1/2 cup smooth peanut butter
1/4 cup coconut flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp dried ginger
1/4 tsp nutmeg
1/2 a handful of Pecans


Pre-heat oven to 350 degrees and generously grease your skillet with coconut oil.
In a large mixing bowl, mash the bananas.
Add the flax eggs, maple syrup, vanilla, and peanut butter and whisk until combined.
In a small bowl, sift together the coconut flour, baking soda, baking powder, cinnamon, ginger, and nutmeg.
Add the dry mixture to the wet and fold together until just mixed.
Fold in crushed pecans.
Pour into skillet, place in the oven and bake for about 30 minutes or until a toothpick inserted in the center comes out clean.

GF/V Chocolate Pecan Cookies

Could you taste the coconut? I have an aftertaste of coconut, but not during. Did it taste like chocolate? Yes. What should I call them? Chocolate Love Pecan... Chocolate.. Pecan... Love. Love. So I've officially dubbed these, "Chocolate "Love" Pecan, Chocolate Pecan Love Cookies".

Apparently these are better than I thought they'd be! I got the stamp of approval from my cousin, and I'm feelin' good. Gluten Free and Vegan? #score

Ingredients: (makes 8)

1 cup your choice of flour (I used GF Bobs Redmill)
1/2 cup melted coconut oil
3/4 cup brown sugar 1 flax egg (1 Tbsp ground flax 3 Tbsp water mixed in a blender)
1 tsp Vanilla Extract 1/3 cup Cocoa Powder
1/4 tsp Baking Soda small pinch of Salt
1 cup smashed Pecans (+raw)


Preheat your oven to 350 degrees In a large bowl, beat sugar, coconut oil, flax eggs, and vanilla until light and fluffy.
Combine the flour, cocoa, baking soda, and salt; stir into the wet mixture until well blended.
Mix in the pecans.
Drop by rounded teaspoonfuls onto Silpat.
Place one halved pecan on top of each ball, then Bake for 8 to 10 minutes in the preheated oven, or just until set.

Cool, Share & ENJOY!

GF/V Honey'd Basalmic Brusslesprouts + Kale salad.


Food heaven, guys. Food. Heaven. and that's all I'm going to say.

Ingredients (four servings)

1 lb (16oz) Organic Brussel Sprouts -- halved and quartered
1 tsp Honey (+local)
2 Tbsp Balsamic Vinegar
2 tsp liquid Organic Coconut Oil
Sea Salt
Organic Baby Kale
1/4 c chopped/sliced Raw Organic Almonds
1/2 c Chopped Organic Apple
1/4 c brown mushrooms sliced

Preheat oven to 450 degrees.
Get your Silpat + baking sheet ready.
Halve and quarter your Brussels sprouts.
Combine Coconut Oil, Balsamic and honey in a bowl, pour in Brussels sprouts. 
Stir to combine and coat.
Pour Brussels sprouts onto prepared cookie sheet and sprinkle with sea salt.
Bake for 20 minutes, stirring once half way through (in the last five minutes add your almonds). In a separate bowl toss apples and mushrooms in a 2 teaspoon balsamic and saute until soft. Place handfuls of baby kale enough to cover your baking concoction, and leave in for two additional minutes.

Mix all ingredients, SHARE & ENJOY! #alldayurryday

GF/V Pumpkin Apple Muffins

I've had a tup of pumpkin hanging out in the freezer for a month now, and I figured it was about time to bring that bad boy out and create something delish, so here it is! After scouring for a good recipe via FoodGawker and finding nothing I was keen on I decided to mix a few and make my own! Thus, these ridiculously moist Pumpkin Apple Muffins were born!

Ingredients: (makes six muffins)

  • 1 + 3/4 cup your choice of flour (I was suuuuper impressed with Bobs Redmill Gluten Free Flour)
  • 2 Tspb raw buckwheat groats (or whatever you want to put on top)
  • 1/4 cup smashed/crumbled raw pecans
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon + a sprinkle for the apples
  • 1/2 cup pumpkin puree
  • 1 cup almond milk (+homemade)
  • 1/2 cup brown sugar
  • 2 Tbsp coconut oil (liquid)
  • 1 flax egg (1 Tbsp flaxseed + 2.5 Tbsp water, throw it in the blender till completely mixed!)
  • 1 tsp vanilla extract
  • 1 1/3 apple, peeled, cored and diced (PROTIP: save the peel! while preheating the oven sprinkle the peels with cinnamon and toss in for 15 minutes or until crisp and brown! makes for a yummy snack while baking!)

Preheat oven to 375 degrees and line muffin tin with paper liners.
In your blender mix up your flax egg and then dump in a large bowl.
Sautee your apple pieces in a skillet with your choice of lube (I used a bit of coconut oil but feel free to use a non-dairy butter if you so please!) and a sprinkle of cinnamon until soft and delicious.
In your flax egg bowl, add pumpkin puree, almond milk, brown sugar, oil, and vanilla extract and mix lightly.
In a small bowl mix flour, baking powder, baking soda, salt and cinnamon together, then sift over wet ingredients a bit at a time and stir.
Add your apples and mix together briefly. Spoon into muffin tin (to get that beautiful bakery style muffin top be sure to "over fill" your muffin cup! If you need to spray the edges of your tin with cooking oil to ensure the tops don't stick!)
Sprinkle buckwheat groats, raw pecans and a touch of cinn+sugar mix if you fancy then pop in the oven!
Bake for 18-22 minutes or until golden brown and a toothpick comes out clean.

If you have the patience, allow to cool and then SHARE & ENJOY!

*Guage your batter before spooning, if it's too thin add a bit more flour, if it's too thick stir in a bit more almond milk! I like mine just thick enough to pour (in globs)!

GF/V Sesame-Almond Energy Bars

I was going to make the photo to the right smaller, but it's just too pretty in my opinion. I do my best to keep the chitter-chatter brief when it comes to food posting, because I don't know about you, but I'm more 'eat' and less 'read' when it comes to these things, but I have to say, on the topic of pretty photos, that i've been taking more photos of 'life' and it's actually quite therapeutic. I mean I know taking photos is enjoyable, I did it for a living for a while there, but away from the projects and deadlines and posing there is something supremely beautiful about the quiet of a kitchen and the click of your shutter capturing light that only you, only once, only in that very moment in all of eternity will witness. Hallelujah. On to the good eats. This is another #selfcontrolisafruitofthespirit recipe. I feel like I should chant that while making them because I spend half the prep time eating the ingredients (especially at the almond/cherry mix part).

Ingredients: (makes six squares...if you don't eat all the ingredients first)

2 cups Raw Organic Ground Almonds (Use the leavins from your Almond Milk+!)
1 cup Raw White Sesame Seeds
1 cup Dried Tart Cherries
6 Dates (you might not need them all!)
1/2 teaspoon Course Sea Salt
4 tablespoons Raw Coconut Butter
3 tablespoons Raw Honey (Local+)

Preheat your oven to 325 and line a cookie sheet with parchment paper.
Toss your almond grinds (or if they aren't already ground, do so in a food processor) in the oven for about 15 minutes, mixing around eery so often to avoid burning.
When those are done and cooling put your sesame seeds in the oven for 8-10 minutes (these suckers burn within 30 seconds so keep and eye on em).
In a food processor mix your toasted almonds, cherries and dates until they form a sticky ball or at least start to coagulate.
If they aren't grouping at all add a few dates at a time until they do.
Place the sesame seeds in a medium bowl and add your fruit and nut mix to it.
Add Salt, Coconut Butter and Honey to the bowl and like a child, because it's FUN!, mix until well combined (the mixture should stick together when squeezed).
Dump the mixture onto a parchment lined baking pan and form into a large square (about 1/2 thick), little balls, heart shapes, or unicorns if your heart so desires. Whatever you think will make them taste better, then pop them in the fridge for about an hour to let them harden..

Remove, Slice, Share & ENJOY!

(keep em refrigerated if you're not planning on sharing them that day. apparently they freeze well, too, as I make them for my boss every monday and she freezes them for the week!)

GF/V Maple Staple Breakfast Bowl

In the last year i've gone completely raw, then drifted back to raw based (happy medium now, what can I say.. I like warm food #winterdelight), almost completely vegan (I'll be honest, sushi is my secret obsession...#selfcontrolisafruitofthespirit#selfcontrolisafruitofthespirit#selfcontrolisafruitofthespirit#selfcontrolisafruitofthespirit), and I've been gluten free for a couple years now, so with that, finding ways to keep breakfast interesting (without all the processed/boxed/frozen crap) has been an adventure.

One day I created this bowl of glory, and it's been a staple ever since. Because the apples are baked (higher than 115 degrees) this recipe isn't considered RAW by definition - what it is though, is unprocessed and all natural, and makes my body sing!


1 Organic Apple (cored and cubed)
1 Small Banana or 1/2 a Large Banana
2 Tablespoons Organic Raw Buckwheat Groats
1 Tablespoon Raw Organic Cashew Pieces
1 Tablespoon Raw Organic Almond Pieces (I used some crushed Pumpkin-Pie Almonds)
2 Tablespoons Maple Almond Butter (Homemade+ or Justins)
1/3 cup Almond Milk (Homemade+)
You can add any sort of nut you desire!

Preheat the oven to 325.
Core and cube your apple, then pop in for 5-10 minutes, or until soft and warm.
Warm the almond butter in the oven until soupy.
Place warm apple pieces in a bowl, drizzle almond butter over the top, sprinkle with groats, nuts and Cinnamon.
Place sliced banana over the top and pour in Almond Milk.
Toss it all back in the oven until the almond milk is warm (or keep it cold if you like it that way!)