Hey look another generic pasta sauce recipe!!! #SORRYNOTSORRY.

Currently liv.ing. for the tomatoes that are abundant in Southern California right now. So juicy and sweet I would be doing a disservice if I didn’t make a pasta sauce.

I came up with something on the whim when I noticed I had a ton of these tomatoes that were about to go bad that turned out SO savory and sweet. The combination of herbs I put in it this time were a bit different than usual which definitely attributed to its friggin incredible taste this time around. Now go make this bombass sauce:


5-6 (juicy AF) heirloom tomatoes

1 can organic diced tomatoes

1 Tbsp Apple Cider Vinegar

Small handful of fresh parsley + cilantro + basil

1 Green Bell Pepper

Tsp Cayenne pepper

Juice of 1 lemon

2 shakes of cumin powder + dried oregano

1/2 cup of chopped red onion

Organic no-salt seasoning

Salt & Pepper to taste

The trick: Don’t be afraid to keep adding in basil, cilantro and parsley. The more the better!!


  • Heat up the tomatoes, canned tomatoes, garlic, basil, parsley, cilantro and lemon in a pot until bubbling.
  • Stick into blender with everything else (might have to do in halves if too much for your blender)
  • Stick into mason jars, let cool outside of the fridge for an hour.




I don’t care how much hype smoothie bowls have been getting over the past year or whatever. You just can’t go wrong with them and the options are truly endless okay?! And the humidity level in SD right now is ridiculous and has me craving something cooling and crisp.

Just wanted to share my basic go-to because why not and it’s SO good and full of nutrients. Got my greens, healthy fats, protein, probiotics and adaptogens to make me a little more zen after that cup (or two) of coffee I just drank.

Base Ingredients:

Handful spinach + kale

1.5 Celery Sticks

1/2 Banana

1/2 cup Blueberries

1 Tbsp Lemon Juice

Pinch of fresh cilantro

Dash of cayenne, maca powder, cinnamon, chia seeds, vitamineral green powder

1 Scoop Orgain Plant Protein Powder


Frozen Blueberries

Hemp Seeds

GF Granola

(I added a teeeeenie bit of coconut/almond nut butter)


Really not sure what to call this recipe but I think “scramble” will do it justice.

So I was craving something hardy, nourishing and spicy with lots of flavaaa the other day and saw we had some cauliflower we needed to use up before it went bad. So, I decided to play around and see what kind of concoction I could come up with.

It ended up coming out SOO freaking good and satisfying which is exactly what I was aiming for. It’s also super healthy and light which makes it that much better. I personally would put this over some zoodles or quinoa/rice. You could easily eat it on its own as well. Perfect for a chilly day in my opinion.

Fun Facts: 

Consuming 100 g of cauliflower provides 80% of your vitamin C daily needs.

Cooking for thirty or more minutes reduces health benefits of cauliflower by 75%.

Not the traditional kind cause that sh*t would be a lot of work (not about to spend 30 min. kneading dough…) and ya gurl doesn’t eat bread on the regular so it didn’t seem worth it. Instead I made flax bread!! Just take my word for it, make it and you’ll understand that it tastes better than its name gives off. This was literally the most simple thing and you basically have everything you need already in your pantry, besides flax for some peeps but that’s about it.

Why this recipe rocks besides being stupid easy: it’s grain free, gluten free, extremely healthy (flaxseeds are amazing), and they taste good which is the most important part and the thing I was most skeptical about.


3/4 cup ground or whole flaxseeds
1 tsp baking soda
1/4 tsp sea salt
pinch of black pepper
3 eggs
½ Tbsp maple syrup
2 Tbsp lemon juice or apple cider vinegar
3 Tbsp butter or coconut oil, melted
3 Tbsp water


Set oven to 400 degrees. Mix the dry ingredients then add the wet, stir stir stir. Let that sit for about 5-8 minutes so it fluffs up a little. Then either creates little balls and scoop them onto a parchment-lined baking sheet to create buns, or scoop them into pre-shaped trays (I used my heart shapes in honor of Valentines day) for muffin-like treats. Let cook for about 20 minutes or until you like the consistency. All done!

Chard on chard on chard. We have so much chard you guys. The garden in the backyard (update coming soon btw) has been producing the most beautifulllll chard, and our weekly veggie box that gets delivered to our doorstep is filled with the stuff. So with the stuff taking up half the fridge I was like, Amanda what the hell are you going to do with all this chard??? First I thought maybe in a smoothie, which I tried. You could say it was unique…Then I thought I could use way more of it if I cooked it down a bit, kind of like any leafy greens when you put them in a pan and they shrink down to nothing. Then of course that wouldn’t fill me up nor have enough flavor, so I decided to top it off with three fried eggs and some leftover sweet potato fries. And lemme tell ya…I don’t think I could’ve created a better combo. SO satisfying (#1 key), filling, and most importantly: healthy healthy healthy! I ate this for lunch yesterday so especially for all of you “eggs are a breakfast food” believers I highly recommend trying this.

If any of you do try it let me know and I will no joke give you a shoutout on Instagram. Happy Friday beautiful peeps!

Fun fact: Chard is one of the first crops being grown in SPACE because of its insane and invaluable  nutrient properties.


3-5 large leaves of chard

3 Eggs

1 lemon

Coconut oil

1 tbsp Braggs liquid aminos

Small handful of chopped green onions

Salt & Pepper to taste

Sweet potato fries are optional


Simply cut up the chard, throw it in the pan with some coconut oil (makes the flavor a bit sweeter and amazing), add in the braggs aminos, onion and lemon juice. Once that’s done, place in a dish and fry your eggs. Once those are done, place on top of the chard and there you have it! EASSSYYY.