Lemon tahini over lentils

What is vegan, nut-free, soy-free, dairy-free, added sugar free, and wheat free?

A California dinner party.

…get it? because Californias are such hippies?!

Ok, not the best joke but this dinner is. The best.

And yes, it’s vegan; nut, soy, dairy, sugar, and wheat free.

More importantly, it’s delicious.

Also important: it’s easy.

Most importance: Mike loves it. (Which makes me want to make it every week which means he might get tired of it soon…)

I hope you give this dinner a try soon! You won’t regret it. I’ve mentioned it’s delicious and easy but it’s also SUPER FILLING which is a real selling point for me. The lentils keep ya full (13g plant based protein per 1/4 cup ehyoo) but the tahini and lemon dressing make it feel like you’re indulging. Feel free to add any green veggie you have on hand; or serve the lentils and tahini on top of a giant salad for a summer night twist.

Tip: I’ve recently started soaking my lentils before cooking them (to get more protein and other added benefits!) because of this article.

Soaking lentils

Lemon tahini over lentils

Prep time: 10 minutes – Cook time: 25 – 30 minutes – Servings: 2


  • 3/4 cup soaked green lentils
  • 1/4 cup tahini
  • juice of 1 small lemon


  • Cook lentils in 2 cups of water until soft, about 25 – 30 minutes
  • Strain lentils and put aside
  • Mix in lemon juice with tahini until combined
  • Incorporate with lentils
  • Serve with something green on the side
  • Bon appétit



I add the lemon and tahini straight to the lentils to be sure they are all coated but alternatively you can drizzle it on top of them once plated


Moroccan Stew

It’s winter in California which means rain, rain, and more rain. That’s good news for my drought prone home state but I find the winter blues creeping in. This dinner is perfect for warming both your body and soul; great for the nights we’ve been having!

The cumin and paprika in it gives it a nice kick that keeps you cozy. Plus, it’s packed with nutrients and, I don’t know about you, but I always feel better about myself when I’m filled with nourishing food.

This would be a perfect dish to bring to a neighbor or to enjoy with family because it makes a lot. And who doesn’t love a yummy stew (that someone else made!) on a cold night?! Consider making it for someone special in your life. (Bonus points if you pair it with a crusty baguette or a side of pre-cooked rice to really round out the meal for your loved ones.)

Side note, I don’t know how I came up with this name but this is what I called it years ago when I first made this dish and it’s sticking. 😉

Moroccan Stew

Prep time:  10 minutes – Cook time: 35 minutes – Servings: Enough to share 


  • 1/2 onion, chopped
  • 4-5 garlic cloves, minced
  • 2 Tbs olive oil
  • 2 Tbs cumin
  • 1 Tbs paprika
  • 2 potatoes, cubed
  • 2 large carrots, chopped
  • 32 ounces of vegetable broth
  • 28 ounces of diced tomatoes
  • 1 box of chickpeas (~13oz)
  • 1 bag frozen kale (or spinach)
  • optional: brown rice or bread to serve with


  • Sauté onions and garlic in olive oil until translucent and fragrant
  • Add carrots and potatoes for 4 – 6 minutes
  • Add cumin and paprika
  • Add vegetable broth and bring to boil
  • Reduce heat and add tomatoes, simmer for 20 minutes
  • Add chickpeas and simmer for 10 minutes
  • Add kale during the last 5 minutes so it doesn’t go brown
  • Scope and serve


Cooking and catching up on Netflix!
Love Whole Foods BPA free cans (Trader Joe’s get on it!)


Thyme roasted carrot hummus

Like many of my recipes, my inspo for this came from Oh She Glows. That, and a pesky bag of Trader Joe’s roasted carrots I’ve been trying to get rid of…

In the new year, when I was doing a big TJ’s haul, I came across a bag of multicolored roasted carrots in the freezer aisle. FUN, I thought, picking up a bag and putting it in my cart. Apparently I was the only one who thought cooked carrots were fun delicious…

A week or two passed and I still had that bag of roasted carrots in my freezer when I found out my grandparents would be coming down to visit. One of my favorite things to do is cook for my family and friends so I knew I wanted to make them dinner the night they arrived. I had a plan to make chicken in our sous vide, garlic cheesy bread, peas, and those roasted carrots!

…Until my grandma told me my grandpa doesn’t like cooked carrots (what!?). I nixed the carrots and told Mike. That’s when he told me he actually doesn’t like cooked carrots either (double what!?).

Fast forward to a girl’s night at my next door neighbors’ house last week. We were doing wine and heavy apps. I brought cheese, salami, hummus, snap peas, spanakopita, and, as a last minute edition, I cooked up those roasted carrots. Badda bing, I was going to use them after all!

Or so I thought… Everything was a hit, except for the carrots.

Full of apps wine, and laughs, I walked home with my glass container still full of roasted carrots. Damn. I really hate wasting food so I plopped them in my refrigerator hoping I would get around to eating them (the whole bag, by myself) before they turned…

AND THEN I stumbled upon the genius idea to make hummus with them. Yes! Let’s go.

The great thing about this recipe is the carrots basically double your hummus volume. Plus, if you cheat and buy pre-roasted carrots like I did, it’s super simple. Also a win, Mike is going to eat those roasted carrots and have no idea 😉 mwahahaha


Thyme roasted carrot hummus

Prep time:  10 minutes – Cook time: 5 minutes – Servings: A LOT 


  • 1.5 cups of roasted carrots* (if you can’t find the pre-roasted, I would follow the Oh She Glows recipe on how to roast them yourself)
  • 1 can or box (no BPA!) of chickpeas
  • Chickpea water, reserved
  • 1 Tbs olive oil
  • 2 Tbs lemon juice
  • 1/4 cup tahini
  • Garlic clove and salt to taste
  • Cumin to taste (optional)

*note: the carrots I bought were roasted in thyme but I think you can change the herb here to whatever you have on hand


  • Add everything but the carrots to a blender and blend until smooth
  • Slowly add carrots and blend until smooth
  • Pour out and serve with veggies and crackers

Look at all of that HUMMUS!



Vegan roasted red bell pepper sauce

YOU GUYS. This recipe is a winner. With one of my closet friends as my inspo (read about her wedding we just went to here), I whipped up this vegan roasted red bell pepper sauce to serve over spaghetti squash tonight and it’s so creamy, you wouldn’t even know there isn’t cheese in it.

IMG_0621 (1)

I’ll admit, there’s a bit of prep work (more than I usually do on a Monday) with roasting the bell peppers. And I made my own cashew milk, which obviously added time. You can prep the cashew milk the night before to save a few minutes but I do highly recommend making your own nut milk for this one; since it’s a savory dish.

I know you can buy unsweetened nut milk but it just always has a hint of sweet in my opinion. Besides, if you can avoid added ingredients, why not? Making your own nut milk is actually super simple. The only pitfall is it doesn’t keep for too long (no preservatives!) but I’ll give you the exact amounts I used for this recipe below.

That means, this post is actually two recipes in one! Your lucky day, friends.

As mentioned, I put this sauce over spaghetti squash (that I did prep the day before) but you can dip bread and veggies in it or use it as a sub for a more creamy pizza sauce.

Vegan roasted red bell pepper sauce

Prep time:  45 minutes – Cook time: 5 minutes – Servings: 2 – 3


  • 2 red bell peppers
  • 2 chopped shallots
  • 2 – 4 cloves of chopped garlic
  • 1 – 2 Tbs of olive oil
  • 3/4 cup cashew milk*
  • 2 Tbs of nutritional yeast
  • A few dashes of red chili flakes (optional)
  • Basil for garnish


  • Roast bell peppers in a 450 degree toaster oven for 30 minutes or until skin is charred
  • Tent bell peppers in tin foil to steam for 10 minutes and then remove skin and seeds
  • Sauté shallots and garlic in olive oil
  • Add peppers, sautéd shallots and garlic, cashew milk, nutritional yeast, and red chili flakes to blender and blend until smooth
  • Garnish and serve 🙂



*For the cashew milk:

  • Simply soak 1/2 cup unsalted cashews in water for ~8 hours (I soaked mine while I was at work today)
  • Drain cashews and add to blender with 1/2 cup of water
  • Blend and strain in a nut milk bag


Peanut Butter Asian Noodles

Hi y’all!

This blog is 2 years old this month! My first post was in February 2015 and I’ve been documenting vacations, travels, book reviews, general thoughts, and a few recipes here and there since. I want to make it a goal this year to include more recipes on here so, starting today and for the whole month of February, I’m going to post a WWA4D.

There’s a good chance you’re like, WWA4DW? What IS that?

Let me explain. If you don’t know WIAW (What I Ate Wednesday) is a trendy thing to do in the blogging world. I personally read Life in Leggings all of the time. And while I love reading all about what other bloggers are eating through the day, I don’t have the capacity right now to document all of my hump day noshes.

Instead, I’m going to be documenting What We Ate 4 Dinner Wednesday – highlighting mine and Mike’s dinner with a post and the recipe. 🙂

Full disclosure: This Wednesday is coming after a few days down in San Diego (stay tuned for the post!) and I have a late meeting every other Wednesday soooo tonight we are actually keeping it really simple with quesadillas, pinto beans, and avocado. BUT I wanted to share a recipe I tried a few weeks ago that I didn’t have a chance to post.

I originally got this recipe from another favorite blogger of mine, The Diva Dish, but added a few alternations based on what we like/had.

I made this before without soba noodles and it wasn’t as good (the noodles just stuck together) so I do recommend using soba. Mike picked up some buckwheat soba noodles at Whole Foods and they were perfect.




Peanut Butter Asian Noodles

Prep time: 10 minutes – Cook time: 25 minutes – Servings: 2


  • Chopped veggies (I used broccoli, peppers, carrots, and snap peas)
  • 1 TBS oil to sauté veggies
  • 1/2 bag of soba noodles
  • 1/4 cup of smooth peanut butter
  • 1 TBS soy sauce
  • Noodle water to thin sauce (possibly)


  • Sauté vegetables while soba noodles are cooking (according to package)
  • Use tongs to take transfer cooked noodles from pot to wok or pan that vegetables are in (I never strain my pasta because I like the texture better when a bit of the water is still on the noodles)
  • Mix peanut butter and soy sauce and add to hot vegetables and noodles
  • If need be, think out with more soy sauce (to taste) or noodle water
  • Serve and enjoy!


Get-Better Broccoli Soup

I worked from home today because of a major toothache that caused a sore throat and ear pain.  I usually eat breakfast and lunch at work so I really didn’t have much food in the house, especially because it is nearing the end of the week!

I honestly wasn’t feeling breakfast at all (so much pain!) and stuck to tea after tea all morning. Around noon I was starting to get hungry though. I had canned soup that I could have easily heated up but I’ve been reading about how bad BPA is for us, especially for women and our fertility (call me crazy or paranoid except not really because it’s fact) so I decided to get creative in the kitchen!

I whipped up a broccoli soup that was so yummy, I’ll be making a bigger batch to freeze in the near future. I used ingredients I happened to have on hand and this recipe as my muse.

The cumin and lime give this soup such a nice flavor with just the right amount of kick. Plus, all of the vitamins and antioxidants in the broccoli really did have me feeling better; not to mention the garlic, carrots, and nutrient power-house lentils that were also in there.

I now present you with my Get-Better Broccoli Soup (which is both vegan and gluten free #hey)

The random ingredients I had to work with… (frozen homemade veggie broth FTW)
Sauteed garlic and carrots
Added lentils and veg broth
Add cumin, lime juice, and frozen broccoli; boil, simmer, blend!



Get Better Broccoli Soup

Prep time: 10 minutes – Cook time: 20 minutes – Serves 4 *freezes well*


  • Olive oil
  • 4 cloves garlic – chopped
  • 1 c carrot – chopped
  • 1/2 c red lentils
  • 4 c veg broth
  • 1 c broccoli
  • 1 Tbs cumin
  • 1 Tbs lime juice


  • Sauté garlic until translucent
  • Add carrot and continue heating for ~1 minute
  • Add lentils, veg broth, and broccoli
  • Bring to a boil
  • Stir in cumin and lime juice
  • Reduce heat and simmer for 15 minutes
  • Blend together (I used an immersion blender but a regular blender would work too)
  • Serve, sip, and get better!


Californians and their avocados…

It’s been gloomy in California lately and I decided to spend the afternoon at home “pampering” myself the other day. I think it’s important to realize you don’t have to spend a whole bunch of money to feel better about yourself. No matter how great I feel with fresh highlights and a new outfit, it would be a pricey habit to rely on spending all of that money to brighten my day.

Sometimes just spending a hour or so on yourself is good enough! I was feeling like a hot mess – with un-brushed hair and chipped nail polish – when I decided to go for a run/walk. (Side note: I don’t like running so “letting” myself walk for half of my workbook is a nice compromise. It also keeps me from dreading my workout which means I’m more likely to do it!).

Right when I laced up my shoes, it started raining. I could have done another workout instead but I decided just to go for it. Oddly, running in the rain makes it more pleasant for me.

  • After my workout, I had one of my favorite protein packed snacks – snap peas dipped in hummus with hot sauce and a string cheese.
  • Then I took off that chipped nail polish! Typically I think doing our nails is a way of pampering but, because of all the chemicals in nail polish, I feel better when my nails are bare. Scrubbing off my O.P.I. and cutting/filing my nails makes me feel best.
  • Next I took a hot shower and SHAVED even though it’s raining here and I won’t be wearing shorts anytime soon. Nothing gets you feeling like you brought your A game like smooth legs.
  • After I showered, I slathered myself with avocado oil – how California of me, I know.
  • I got dressed and, for once, avoided yoga pants or leggings, opting for jeans. (Full disclaimer: this was more for Mike than me;)
  • Next I dyed my  eyebrows. Some people feel best when they’re having a good hair day, for others it’s all about their outfit, but for me? when my eyebrows are – excuse my pop culture reference – #onfleek I feel best.
  • While my eyebrow dye sat and dyed, I brushed my hair (it is all too often that my hair defaults in a messy bun on top of my head) and fish tail braided it to get it out of my face. Braiding my hair is one of my favorite things to do – it’s so simple and really gives you bang for your buck because after you take it out, you’re left  with pretty waves. Two hairstyles out of one? Sold.


Hair braided. Eyebrows dyed. …Chillin’ with no makeup on


After I felt like a human again, I hit the kitchen to try out a new recipe. I originally saw this recipe on the YouTube channel What’s Up Moms (which I am obsessed with, even though I’m not a mom yet!). In it, sliced almonds and spinach were used but I only had baby kale and didn’t feel like adding another fat to the sauce.

Creamy Avocado Pasta

Prep time: 15 minutes – Cook time: 15 minutes – Serves: 2


  • 1.5 c of your favorite pasta (I used brown rice and quinoa)
  • 1 bag baby kale
  • 1/2 avocado
  • 1 Tbs olive oil
  • 4 garlic cloves
  • 1/4 c basil
  • 1/2 c cherry tomatoes


  • Cook pasta according to package
  • While pasta is cooking, add kale, pealed avocado, olive oil, garlic and basil into blender and blend until smooth
  • Strain pasta but keep some of the water to thin out sauce (if need be)
  • Pour sauce (thinned out with pasta water, if needed) over hot pasta
  • Add sliced cherry tomatoes and mix together
  • Serve and enjoy!

So green!
So creamy!
So good!