This green smoothie is packed with nutrients and has a sweet tropical taste.

This Taco Bell CrunchWrap Supreme copycat recipe gets a makeover with seasoned ground beef, creamy refried beans, smashed avocado.

Young Jackfruit cooked with salsa verde, topped with pickled red onions, and wrapped in a warm flour tortilla.

Thai Red Curry with chicken, sweet potato and kale taste authentic, but using non-traditional ingredients for a healthier spin on Thai Curry

Homemade Salsa Verde made easy with fresh ingredients and perfect with chips, tacos, burritos, or just about anything!

This Green Chili Cashew Queso is Creamy, Cheesy, has a hint of spice, and made with just 3 ingredients.

Sopa de Fideo is a Mexican Noodle Soup that’s made with a tomato based broth and can easily be adapted to be Vegan.

Tamales made in the Instant Pot in half the time. Along with masa made with oil instead of lard and a 2 ingredient Salsa Verde Chicken.

Shrimp tacos drizzled with Thai red curry sauce and topped with pickled cucumbers, carrots, jalapenos, and peanuts.

A Dairy Free Mexican Hot Cocoa that packs in cinnamon and chocolate flavors. And if you prefer Milk, I provide dairy instructions too.

A beautiful kale salad topped with roasted acorn squash, pecans, pomegranate seeds, and a sweet and tangy champagne vinaigrette.

These Brussel Sprouts are crispy, sweet, and smokey. Only 4 ingredients needed for a great side dish!

Chilaquiles Rojos are a popular brunch dish in Southern Mexico. Baked tortilla chips covered in a savory red sauce.

Healthier Chocolate Banana Muffins made easy in a blender. They also happen to be Gluten, Dairy, & Refined Sugar Free.

A Hearty and Healthy Salad of Kale, Quinoa, Carrots, and a creamy Peanut Dressing that’s very addicting.

This plant-based Macaroni recipe is made with a creamy roasted butternut squash sauce that even cheese lovers will appreciate!

Make Thai chicken satay at home with my shortcut recipe using a few easy ingredients.

These quiche cups are perfect to feed a crowd or meal prep for the week. They also keep well in the freezer for a grab n go breakfast!

A Vegan Thai Green Curry that’s ready in 15 minutes. It’s the perfect way to use up leftover veggies and pack in the nutrition.

Salsa verde brings a unique taste to a nutrient-packed plant-based pasta dish.

Crispy homemade tortilla shells filled with a Mexican picadillo Ground Beef and topped with an easy tomato sauce.

Crispy tostadas, creamy re-fried beans, and Rotisserie chicken make a fast and easy Mexican Meal.