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Fresh Avocado Dill Chickpea Salad


During the long winter months it can be difficult to eat adequate raw veggies or to even feel like eating them! However, no matter the season including plenty of raw produce, nuts and seeds is vital to our healthy and weight maintenance.

So I have been working on dishes that are filling, fresh, full of raw goodness and still comforting enough for a chilly day inside. Here is a DELISH option.

This salad is incredibly simple to make and the ingredients are easy to find year-round. Also, beans and legumes are a staple of any balanced plant-based diet and this has nearly 2 servings of chickpeas per salad portion.

Eat this as a salad alone, serve at a party, enjoy with chips or flatbread… the options are endless.

I recommend you make this recipe or even double it and store the rest in the fridge for a grab ‘n go lunch or snack when you’re craving something between meals.

Let me know your thoughts and enjoy!


  • 1 can of chickpeas, drained and rinsed

  • 1 avocado, diced

  • 1 small cucumber, chopped

  • 2 c tomatoes, chopped

  • 1 medium bell pepper, chopped

  • 2 tbsp nutritional yeast

  • juice from 1/2 lemon

  • 1 tsp dried dill

  • 1 tsp sea salt

  • 1 tsp black pepper

  • 1/2 tsp garlic powder

  1. Rinse chickpeas and add to bowl with chopped veggies. Scoop avocado and top with lemon juice, nutritional yeast and seasonings.

  2. Stir vigorously until well combined and avocado is smooth and creamy.

  3. Eat alone as a salad or serve with pita, flatbread or chips! Serves two.

(Calories: 325, Protein: 17g, Fiber 16g)

Creamy Tahini Dressing


Tahini is a gift from the gods and I want to find as many ways to incorporate it into my life as possible.

Sounds serious, I know... but once you try this dressing you will understand!

After some tinkering I created this mesmerizing version with a punch of flavor to spice up any salad, vegetable, baked potato, sandwich, wrap, taco etc. 

Trader Joe's Organic Tahini is my favorite, but feel free to use yours! 

This will take under 5 minutes to prepare and can be stored in the fridge for up to a week. 



  • 1/2 cup tahini
  • 1/4 cup water
  • 3 tbsp red wine vinegar
  • 1 tbsp soy sauce
  • 1 lemon, juiced
  • 1/2 tsp salt
  • 1/2 tsp garlic
  • 1/4 tsp pepper


  1. Simply add all ingredients into a small dish and mix together with a fork or whisk.
  2. Pour into a vinaigrette bottle (as shown above) or use a jar to store. 

Honey-Lime Fruit Salad


Fruit is nature's candy, but sometimes I like to switch things up a bit!


One of my favorite ways to add some variety to a fruit salad is with a honey-lime dressing. The topping takes less than 5 minutes to mix together, adds no refined sugar and a ton of flavor!

My four year-old had to be cut off from digging into this. 


I typically create a fruit salad with a couple substantial options such as melons, pineapple or grapes then add berries!

The leftovers will keep in the fridge for a day or two, otherwise you can freeze and use in smoothies. 

Please let me know what you think!




  • 1 pound of strawberries, sliced
  • 1 small pineapple, cubed
  • 1 cantaloupe, cubed
  • 1 pint blueberries
  • 1 lime, zest and juice
  • 2 tbsp honey
  • 1/2 tsp cinnamon


  1. In a small dish zest an entire lime and then squeeze juice into dish. 
  2. Whisk in honey and cinnamon. Set aside. 
  3. Layer fruit in large bowl.
  4. Spoon over honey-lime mixture slowly over fruit and lightly toss.
  5. It's best to allow 30 mins to chill and marry flavors, but can also be enjoyed immediately!