Nov. 21st – 27th


You guys… I’m glad to finally be doing this! I’ve wanted to for so long but have held back because there is still so much more I want to give to you. I’m telling myself that something is better than nothing. I’ll be posting meal plans every other week (give me grace on this!). This will be typically how they look. I get a lot of my cooking inspiration from Ellen Fisher. You’ll notice I linked her latest ebook on more than one occasion. I never want to take away from someone else’s work that is why I’m linking her ebook. I like to look to her for recipes because she uses whole foods (no, not the grocery store ;))… I’m about that life.


I truly enjoy cooking and want you to too! I do not follow recipes to the exact T. If we don’t have an ingredient we skip, if we don’t like the ingredient we skip, if we think something else sounds yummy we’ll add. We don’t use measuring utensils (unless it’s desserts!) typically. Play with these recipes. Enjoy it! With all that said, the meal plan is below. Let me know how you like it. Enjoy!!!

ᕱ Breakfast

  • Monday & Thursday: Cereal topped w/ organic blueberries and bananas
  • Tuesday & Friday: Raspberry Smoothie Bowl* topped w/ Rawnola.
  • Wednesday & Saturday: Chocolate Peanut Butter Oats topped w/ raspberries & bananas
  • Sunday: PANCAKES!!

ᕱ Lunch

  • Monday & Saturday: Chickpea Smash* on Ezekiel bread topped w/ tomato & cucumber
  • Tuesday, Wednesday, & Thursday: Masala served over organic jasmine rice
  • Friday & Sunday: PB open face sandwiches topped w/ bananas, raspberries, cinnamon & hemp seeds

ᕱ Dinner

ᕱ Snacks

ᕱ Dessert

ᕱ Salad Dressing

  • equal parts apple cider vinegar, pure organic maple syrup, and organic mustard (I like the spicy kind!!!). 1 crushed garlic clove


* smoothie bowl ingredients: frozen raspberries, kale, hemp seeds, frozen bananas & water blended to consistency
* chickpea ingredients: 2 cans chickpeas smashed and mixed with equal parts apple cider vinegar & organic spicy mustard (we like to add cayenne too!!)
* Spaghetti is our go to easy meal. Sometimes we make our own sauce and sometimes we use this one. I love adding around a half cup of cashews and a half cup of water to the marinara sauce and blending it in our Vitamix. This makes the sauce SO creamy!!! For the salad we cut up romaine, mushrooms, cucumber, tomato and topped it with sunflower seeds, avocado, ground pepper, and sea veggie dulse.
* We love doing Tacos! They are so easy and versatile. This week we use these tortillas. We cooked organic basmati rice and served it under chopped spinach, tomato’s, mushrooms, peppers, jalapeños, avocado, and garbanzo beans. For flavor we used Frank’s Red Hot, cashew sour cream, and lime wedges.
* Check out my Instagram highlights for smoothie recipe inspo.

I hope you loved this! If you make anything make sure to tag me on Instagram! I’d love to see what you’re up to. I would also greatly appreciate any and all feedback. Feedback will help me serve you better.

With Love,

Gluten Free, Vegan Apple Crisp

We recently moved to Asheville, NC and I must say- one of my most favorite things about this city is the Farmers Markets!  We have one that we can walk to and their selection of fresh apples were immediately purchased to make our favorite gluten-free, vegan treat. 

This is an old recipe that we have easily made gf/df/all the frees- and my kids even love to help make it since it’s such an easy recipe ?  My favorite kind of apples to make this with are Honey Crisp or Pink Ladies!

Also, cinnamon seems to be a spice that loses it’s “cinnamon-ey-ness” quickly in the cupboard, so the addition of non-GMO Cinnamon Bark Vitality Oil from Young Living gives it tons of extra cinnamon-ey flavor!


  1. 6-8 apples, peeled, and diced (see picture below for the perfect size!)
  2. 1/2 cup water
  3. 1 tsp cinnamon (can also use 2 tsp cinnamon if not using the oil below)
  4. 5 drops cinnamon bark vitality oil (can use 8-9 drops and no ground cinnamon also!)
  5. 1 1/2 cups gluten free flour (King Arthur Brand is my favorite GF blend!)
  6. 1 cup organic cane sugar
  7. 6 large, rounded tablespoons of vegan butter (we use Earth Balance)


Preheat oven to 350 F.

  1. Cut the apples and place in a 9 x 13 glass pan.
  2. Mix the water, cinnamon, and cinnamon vitality oil and pour over the apples in the pan evenly.
  3. In a large bowl, whisk the flour and the sugar together and use a pastry cutter to cut in the butter.  (if you do not have a pastry blender, you can use a fork)
  4. Cut the butter in until it resembles a crumbly mixture with small pea-sized crumbles like below- and pour over the apples in the pan.
  5.   Bake at 350 for 45-50 minutes until the apple mixture is bubbly and the topping is crisp!

Enjoy it with some dairy-free vanilla ice cream or coco-whip on top!