Six Ingredient Chipotle Hummus

I know it’s such a vegan stereotype, but I LOVE hummus. I eat it nearly every day, but I mix up the flavors a lot so that I don’t get bored. My favorite is this six ingredient chipotle hummus:

  • 1 15oz can of chickpeas, drained and rinsed
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 2 garlic cloves 
  • 1-2 chipotle peppers in adobo sauce, depending how you like your spice

Blend in a food processor or blender until smooth!

Summer Corn Salad

I love everything about fall, don’t get me wrong, but I will be sad when I’m not eating corn and watermelon for dinner every night. So make the most of summer sweet corn and put it on everything while it’s still in season! Like this salad:

  • romaine
  • spinach
  • shredded carrots
  • sprouted lentils
  • sweet corn
  • hemp hearts
  • cubed avocado
  • ginger miso dressing

5 Ingredient Lemon Basil Chickpeas ]


Flashback Friday! I made this recipe for the first time two years ago, and it’s STILL one of my favorites. Very easy for back-to-school lunches on its own, served in a wrap or with crackers.

This is going to be a staple lunch box meal for me once classes start in September. Flavorful, filling and only 250 calories per serving!

  • 1 can of chickpeas
  • 1 avocado
  • juice of 1 lemon
  • handful of basil, chopped
  • handful of spinach, chopped

1) Combine avocado and lemon juice, either by hand or food processor, until smooth.

2) In a mixing bowl, coat chickpeas in the avocado/lemon dressing. Sprinkle salt and pepper if you’d like!

3) Fold in the spinach and basil until everything seems even. Divide into two servings, and I suggest letting it chill first. Enjoy!

hi! im trying to transition to being vegan, but one problem im having is that nuts are pretty expensive :( is there any way i could get them cheaper that you know of? like buying them in bulk or from specific places?

- Asked by Anonymous

Hi! I know what you mean, nuts are pretty pricy and can add up really fast. My recommendation is definitely to buy them in bulk when you can, and buy them raw. Any extra processing will bring the price up. Also look for store and generic brands, there’s no reason to pay for Blue Diamond or anything like that.

Whole Foods always has bulk bins, and independent or local health food stores will. Another great option is going to wholesale stores like Costco, Sam’s Club or BJ’s. They sell large portions of nuts at a low unit price, so they’ll last you a long time for not a lot of cash. A quick search on Amazon also brings up some bulk items, Kirkland is the brand sold at Costco.

I hope this helps!

THANK GOD IT’S FRIDAY. Breakfast is served! I’m moving back downtown next week, and I’m going to be missing these back porch mornings something awful.
Blueberry almond quinoa porridge, Lamplighter Roasting Company Tall Bike Blend coffee in my french press and some farmers market apples.
What’s on your breakfast menu this weekend?

THANK GOD IT’S FRIDAY. Breakfast is served! I’m moving back downtown next week, and I’m going to be missing these back porch mornings something awful.

Blueberry almond quinoa porridge, Lamplighter Roasting Company Tall Bike Blend coffee in my french press and some farmers market apples.

What’s on your breakfast menu this weekend?

Signature Avocado Alfredo




This my go-to meal whenever I’m cooking for anyone else. My roommates, my mom, my grandparents— everybody loves it. The avocado makes the sauce creamy, and the lemon, garlic and basil give it tons of flavor. Combine with any kind of pasta or grain, the pictures above are zucchini noodles.

  • 1 avocado
  • 1 cup loosely packed fresh basil
  • 1 garlic clove, minced
  • juice of half a lemon, or one tablespoon lemon juice

Blend in a food processor until smooth. Makes two servings. Alternatively you can whip with a fork by hand, just shred the basil first. Toss with two servings of spaghetti, quinoa, zucchini noodles etc.

This recipe is very flexible, so feel free to adjust lemon, garlic and basil amounts based on personal preference.

Vegan Cooking 101

This blog post first appeared on one of my favorite blogs, More Awesomer, which is written by the lovely Lindsey. She not only blogs about the big events in life, but the little joys that carry us through the week. She is a GEM and I’m lucky to occasionally guest blog for her. So check out my cooking guide below, and then swing by Lindsey’s blog to make your life a little more awesomer :)

Vegan meals aren’t just for vegans anymore, and they don’t have to be complicated to make or qualify as rabbit food. Actually, since they’re mostly produce and grains, vegan meals can be cheaper and easier to make than omnivore’s meal.

They’re also easier to cook without a recipe (no Pinterest required!) which can be handy when you’re pressed for time. I know, I know. Cooking without a recipe sounds daunting. But put aside your fears of your kitchen going down in flames, and stick with me a little longer. You’ll be a plant-based chef in no time.

Look in your fridge, your pantry or the grocery store, and pick one or two things for each of these four categories:

  • GrainRice, pasta, quinoa, orzo, couscous, toast, millet, barley etc.
  • Veggies or fruitSpinach, kale, broccoli, carrots, cucumbers, tomatoes, onions, squashes, peas, corn, beets, zucchini, celery, eggplant, avocado, apple, orange, artichokes, etc.
  • Protein:Lentils, chickpeas, black beans, baked beans, tofu, nuts, tempeh, edamame etc.
  • Sauce or seasoning:Soy sauce, balsamic vinaigrette, Italian dressing, salsa, oil and vinegar, taco spice, hot sauce, buffalo sauce, barbecue sauce, pesto, marinara, hummus, curry sauce etc.

Cook your grains and protein according to their package and sauté or steam your veggies. Toss the cooked grains and protein together with your veggies and dressing. Fin.

For instance, let’s say you have couscous and chickpeas in your pantry, tomatoes, olives, red onion and Italian dressing in your fridge. Voila! That can you be your meal. Combine cooked couscous with rinsed chickpeas, chopped tomatoes, olives and onions with the Italian dressing. Now you have an Instagram-worthy Mediterranean Couscous bowl. See what I did there?

If you can’t think what veggies and sauces would go well with your protein and grain, try thinking of classic combinations:

  • Mediterranean – tomato, kalamata olives, red onion, artichokes, lemon
  • Mexican – black beans, salsa, avocado, tomato, red onion
  • Thai – tofu, green onions, peanut sauce
  • Green Goddess – spinach, kale, edamame, avocado
  • Middle Eastern – hummus, chickpeas, red onion, pita
  • Garden – greens, broccoli, shredded carrots, onion, tomato, hummus
  • Italian – tomato, eggplant, basil, oregano
  • Indian – lentils, broccoli, rice, curry sauce

What’s your favorite non-recipe?

Did Someone Say ZOODLES?

Zoodles (meaning zucchini noodles) is one of the sillier words in the plant-based language, but they are seriously good. If you want to eat more raw food, raw zucchini noodles make a great substitute for pasta. Or if you’re just looking for a lower calorie option, you can boil, saute or steam the zoodles.

There are appliances that help you make zoodles, such as a spiralizer, a mandoline with a julienne blade, or any other kind of julienne peeler.

But if you have the time, you can also make them by hand. Slice your zucchini lengthwise as thinly as possible. Then take each thin slice, and cut that into thin ribbons. You can stack a few slices on top of each other, and then slice across the stack to make more noodles faster. This will just be a bit more messy.

Bam. Zoodles. Top with any sauce you like, in last night’s dinner I used a sundried tomato pesto with walnuts and extra cherry tomatoes!

hi!! first off I love your blog. secondly, I have questions: I'll be a freshman in college in 2 weeks and I'm a vegetarian who's converting to veganism once I get there however I'm afraid of crazy withdrawal (headaches, aches in general) like I experienced with vegetarianism in the beginning. is there a way I can minimize that pain? also is it smart to pack a few vegan staples to bring with me so I'll get the hang of it? what staples would you suggest?

- Asked by yeesuswept

Thanks so much for stopping by!

I did not experience withdrawal when I gave up meat or animal products, so I’m sorry I can’t help you as much with that. But I would recommend making sure you stay hydrated and keeping lots of snacks around so you don’t get too hungry.

As for vegan staples, I would definitely recommend bringing some pantry foods like peanut butter, almonds (roasted or raw), granola bars, fruit leathers, granola, trail mix, whole grain pretzels, rice cakes, whole grain crackers etc. 

If you have a microwave, oatmeal is fantastic. If you have a mini fridge, you can keep almond milk and hummus around.

And try to take fresh fruit from the dining halls as often as you can!

My favorite dorm snack was always a rice cake with peanut butter and sliced banana, or an apple smothered in peanut butter.

Hope this helps!

Hi! I'm a vegan and I go to BU, I was wondering what your favorite vegan restaurants in the Boston area are? I always love trying new places :)

- Asked by Anonymous

Huzzah for Boston!

There are TONS of great veggie and veggie friendly places in Boston, but here a few of my favorites:

  • Life Alive (get the swami bowl and a loco coco smoothie)
  • Veggie Planet (the vegan BBQ pizza is life changing)
  • Trident Booksellers Cafe (they have tofu scramble!)
  • Sweetgreens (the misoba salad is the bomb)
  • Tasty Burger (their veggie burger and fries are vegan)
  • True Bistro (when you want to be fancy)
  • O2 Vegan Cafe (is attached to the yoga studio)
  • Diesel Cafe (great sandwiches)
  • Pavement Coffeehouse (the vegan tequila sunrise is a must)

Hope that helps :)

Super Saturday Salad

This is definitely one of the better salads I’ve made in a while. Although pomegranate seeds are a bit of a splurge, they add bursts of flavor that are incredible on salads and I highly recommend them.

  • Spinach
  • Cherry tomatoes
  • Avocado
  • Sunflower seeds
  • Beets
  • Carrots
  • Cucumbers
  • Pomegranate seeds
  • Olive oil
  • Balsamic vinegar

16 Handles in Brookline, Massachusetts

Frozen yogurt is basically on every corner now, and while a lot of places have vegan-friendly fruit flavors, 16 Handles is the first place I’ve seen with a vegan vanilla flavor! And I loaded it up with strawberries! And carob chips! And coconut flakes! And it was delicious! 

I might have to make Froyo Friday a thing for the rest of the summer now.

I was wondering if you have suggestions for being vegetarian (and possibly vegan eventually) when you have a soy allergy. I know there are other protein options but they aren't in my schools vegan/veg dining hall too often.

- Asked by connivingromantic

I’m not sure what your meal plan looks like, but I think your best option would be to eat as much protein outside of the dining halls as you can. Whatever you can fit in for breakfast or snacks.

I recommend finding some soy-free protein bars and protein powder on Amazon. (Sunwarrior makes my favorite soy-free protein powder.) And get a small blender to make smoothies. If you have a mini fridge you can keep almond milk around, but if not you can use bananas, peanut/almond butter, protein powder and water. Adding chia seeds and flax seeds to your dorm smoothies also adds a lot of protein. Raw almonds also make a great protein-filled snack.

Eating in the dining halls may require you to be a little creative. Again, Im not sure what you’re dining halls look like, but in mine I usually had a large salad every night with lots of beans and seeds from the salad bar. Sometimes I would take a wrap from the sandwich station, then add peanut butter, banana and granola to make a protein filled wrap.

If you want to email me at and tell me a bit more about what your dining hall specifically serves, I’d be happy brainstorm some more creative meals for you.

Hope this helps!

Ginger Apple SmoothieGreen apple, beet, carrot, ginger, coconut water, ice
Papaya PassionBanana, papaya, canned coconut milk, ice
Blueberry BlissFrozen blueberries, banana, coconut water
Sunshine SmoothieOrange juice, grapefruit, banana, grapes
Chocolate Green MonsterKale, almond milk, banana, chocolate hemp protein powder, peanut butter, ice
Pumpkin PiePumpkin puree, almond milk, cinnamon, maple syrup
Almond Coffee FrapCoffee, almond milk, vanilla extract, iceWatermelon LemonadeWatermelon, lemon juice, coconut water, ice
What’s your favorite smoothie?


Ginger Apple Smoothie
Green apple, beet, carrot, ginger, coconut water, ice

Papaya Passion
Banana, papaya, canned coconut milk, ice

Blueberry Bliss
Frozen blueberries, banana, coconut water

Sunshine Smoothie
Orange juice, grapefruit, banana, grapes

Chocolate Green Monster
Kale, almond milk, banana, chocolate hemp protein powder, peanut butter, ice

Pumpkin Pie
Pumpkin puree, almond milk, cinnamon, maple syrup

Almond Coffee Frap
Coffee, almond milk, vanilla extract, ice

Watermelon Lemonade
Watermelon, lemon juice, coconut water, ice

What’s your favorite smoothie?


I love weekends. I love weekends even more when I get to spend them in Virginia with my family, and visit all of my hometown favorite coffee and juice bars. And in case you were wondering, coldbrew coffee and fresh black currants are an unstoppable combination.

What was the best thing you ate this weekend?