NoBull Burger – The True Veggie Burger Giveaway

Crissanne Raymond made the best veggie burgers while her girls, Heather and Elizabeth were growing up. They were so good, in fact, and so many people loved them, the family decided to make them into a business and get them into the hands of hungry consumers.  So NoBull Burger was born! NoBull Burgers are made with an organic lentil base mixed with a variety of roasted veggies creating one of the best tasting whole food veggieburgers available today. They pride themselves on their quality ingredients hence, the super fun name “NoBull”.IMG_8989

NoBull Burgers comes in 4 flavors; Savory Mushroom, Sun Dried Tomato, Spicy Italian and Original. They all have very unique flavor profiles and everyone likes a different burger. Some of the roasted veggies inside you’ll find include; eggplant, mushrooms, spinach, carrots, onions, sundried tomatoes and lots of herbs. They recently went totally vegan by substituting the egg they use as a binder for chia seeds and we couldn’t be happier with that! They are also 100% gluten free!

The NoBull Burger Crew

NoBull Burgers are great crumbled up on salads, pasta or used in tacos. You could also use them crumbled in a lasagna, as topping on a baked sweet potato, stuff them in a pepper or serve them in a tortilla, lettuce wrap or just eat it like a burger with a tomato, lettuce and your favorite condiments. Or use it some of the ways I’ve made it below – it has been so much fun getting creative with the product!!

NoBull Breakfast Sandwich


I used the recipe for the vegan egg here!


NoBull Philly Cheese Steak Sloppy Joes


  • 2 NoBull Burger Patties, thawed (any flavor will work but I like Savory Mushroom)
  • 2 tablespoons vegan butter
  • 1 small yellow onion, diced
  • 1 small green pepper, diced
  • 8 ounces of mushrooms, diced
  • 2 tablespoons ketchup
  • 1 tablespoon vegan Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon corn or tapioca starch
  • 1 cup veggie broth
  • 4 ounces vegan cheese (diced) (optional, I like Chao!)
  • 6 hamburger buns or dinner rolls work too!
  1. To a skillet, add 1 teaspoon of oil and the crumbled, thawed NoBull patties and cook on medium high heat for about five minutes.
  2. Remove the crumbles from the pan and set aside.
  3. Melt the vegan butter on medium high heat and add onions, peppers and diced mushrooms and cook until onions are translucent and mushrooms are soft, about five minutes.
  4. Add the crumbles back into the onion and mushroom mixture.
  5. In a small cup mix the veggie broth and cornstarch together.
  6. Add the ketchup, Worcestershire sauce, salt, black pepper, broth/cornstarch mixture into the pan.
  7. Cook until the mixture is only slightly liquidy (about 75% of the mixture is above liquid), 3-5 minutes.
  8. Turn off the heat, add in the diced vegan provolone cheese (this recipe is good without the cheese as well).
  9. Serve on toasted buns.

NoBull Burrito Bowl

NoBull makes a delicious taco meat if you just thaw, crumble and sprinkle with your favorite herb and spice blend and cook. Add to tacos, burritos, taco salads or make a burrito bowl like this one! Just add some cooked rice, grilled and fresh veggies and topped with a nice avocado cream sauce.



Italian Meatball Stroganoff


  • 1/2 bag pasta noodles – preferrably spirals

For the meatballs:

  • 2 NoBull burgers, thawed (any flavor is delicious)
  • 1/4 cup water
  • 1 tablespoon ground chia seeds
  • 1 tablespoon tomato paste
  • 1/4 cup chopped walnuts
  • 1 tablespoons soy sauce or coconut aminos
  • 1 tablespoon chopped fresh herbs, parsley works well!

For the sauce:

  • 1/2 chopped onion, diced
  • 1 clove garlic, minced
  • 16 ounces of mushrooms, sliced
  • 1/2 cup of vegetable broth or vegan chicken or beef broth
  • 1 cup Kite Hill unsweetened yogurt
  • 1 teaspoon soy sauce or liquid aminos
  1. Preheat the oven to 350 degrees
  2. In a small bowl, mix chia seeds with water and let sit for 10 minutes.
  3. Mash the meatball ingredients (along with the chia seed mixture) together until well mixed  (do not add ingredients for the stroganoff sauce to this mixture)
  4. Scoop out with a tablespoon, spoonfuls of the mixture and form the mixture into meatballs with your hands.
  5. Place the formed meatballs on a parchment lined baking sheet (you can also fry the meatballs in oil).
  6. Cook at 350 for 30 minutes, turning halfway through.
  7. While the meatballs are cooking, cook the pasta according to package directions.
  8. In a second skillet, begin cooking the stroganoff sauce. Begin by adding 1/4 cup water and saute the onions on medium high heat until transparent, add the garlic and cook for another minute. Add mushrooms and cook another five minutes – add small amounts of the water, if needed so the mushrooms don’t stick to the pan.
  9. After the vegetable mixture is soft add the broth.
  10. Add the Kite Hill unsweetened yogurt and cook at a medium low heat until a gravy like consistency is achieved.
  11. Add soy sauce and other other herbs desired.
  12. Spoon the sauce over cooked pasta and top with meatballs. Enjoy!



NoBull Burgers are even great cooked, crumbled up and put in soup! You could top the soup with some fresh herbs and a little Kite Hill unsweetened yogurt or cashew cream! In the below photo I used a sweet potato premade soup (butternut squash would also be delicious) but it’s a great way to bulk up any soup. If you are making a homemade soup just cook NoBull according to package directions, crumble and drop into the soup!


The wonderful thing about NoBull is that it’s a veggie burger made from plants that tastes really good too! I also love that this is a small, woman owned business with a sustainable and health conscious mission. In the Denver area NoBull is available at Natural Grocers and Lucky’s Market. Like I mentioned above they are so fun to eat as a burger or use your creativity to make them into another dish. They are also great for quick meals or to take to summertime BBQs!! See their website for more details:

Now for the giveaway! YOU MUST BE LOCAL TO DENVER TO ENTER! Please enter here for your chance to win, good luck!

The Ultimate Age Defying Plan Book Giveaway!


Aging healthfully and gracefully is what most of us would hope for, but unfortunately, this isn’t always our reality. Over the last few decades our food system has changed so tremendously into one that is much different than what our bodies we’re designed be nourished by. This has led to a society where our bodies are ravaged by dreaded diseases like cancers, alzheimer’s, diabetes, and auto immune conditions. It doesn’t have to be this way, however, we can age healthfully with our minds clear and with our bodies functioning optimally into our golden years. In their new book, my friends Chef Mark Reinfeld and Dr Ashley Boudet explain how people are defying the odds of aging through a healthy, plant based diet along with fitness and holistic living principles in The Ultimate Age – Defying Plan.

Age Defying Plan 1

The Ultimate Age -Defying Plan provides a comprehensive roadmap to staying vital and living a long life — using plant-based cuisine and simple daily self-care rituals that boost health and support healthy functioning in the body.

Mark & Ashley

Practical steps are provided that we can take daily which will help maintain mental sharpness and neurological health, cardiovascular health, bone health, eye and vision, digestive health, and provide protection against major diseases such as diabetes, heart disease, and certain forms of cancer. 

Supreme Avocado Toast

Smashed Avocado Toast Supreme

Healthy aging is a topic that many people are interested in and Mark and Ashley wanted to share their decades of experience and what has worked for them and the other people they feature in the book such as Miyoko Schinner, Joel Kahn, Victoria Moran, Cherie Sofia and many others.

Butternut Squash "Butter"

Roasted Squash Butter

I’ve written about Chef Mark Reinfeld before and am still astounded with his creations! I like to think that I’m pretty savvy when it comes to food trends but this new book includes some incredibly innovative and unique recipes that use 7 ingredients or less. Just a few of these include; Rosemary Star Anise Tea, A Chlorella Smoothie Bowl, Adzuki Bean Chili, Baked Sesame Zucchini Fries, Black Gomasio Crusted Tofu, Portobello Cheez Steak Stuffed Peppers, The Great Pumpkin Cheezcake + many many delicious sauces, snacks and a variety of desserts. He is truly an artist and pioneer when it comes to creating vegan dishes. Dr Ashley Boudet also has such a great wealth of knowledge and it’s always so interesting to learn about naturopathic principles from her, she makes learning how to heal ourselves using medicines from the earth fun!

Salad in A Jar

Salad In a Jar

Healthy eating can be simple and and in The Ultimate Age – Defying Plan Mark and Ashley outline easy, very doable steps we can all take to have a lifetime of great health. By adding in healthy, healing foods and arming ourselves with knowledge we can truly do our bodies just a world of good that will set us up for a long, happy, healthy life.

Lemon Roast Cauliflower

Lemony Herbed Cauliflower Roast

In addition to the book, Mark and Ashley share their knowledge through Doctor and the Chef, where they travel the world teaching people naturopathic healing principles and how to use integrate these principles using culinary medicine. The Doctor and the Chef also serves as an online community along with a subscription site so you can have access to health and nutrition information, whenever you need it.

Blueberry Mousse

Blueberry Mousse

You can also learn from Mark through Vegan Fusion where teaches students the basics of plant based cuisine as well as more advance techniques through in person classes. If you can’t make it to a class in person, you can also learn from him online through his Vegetarian Times ecourse. Mark also just released an online training where you can become a Certified Vegan Fusion Cooking Instructor!

Vegan Fusion Class

Thank you so much Mark and Ashley for the opportunity to review and giveaway this great book!! I highly recommend picking up a copy for yourself. If you live in the Denver area, you can find it at the Book Bar in the Highlands or on Amazon. And please keep a eye out for Mark and Ashley to make it to a city near you! You will enjoy days of some of the most delicious food you’ve ever tasted and learn information that will help you easily cook nutritious foods for yourself, your friends and family.

Mark and Ashley, the Authors

And now for the giveaway. You must live in the US, we will send the winner a copy. Follow this link for your chance to win a copy of this great book! Good luck!

Age Defying Plan 2

All About Kite Hill’s Artisan Almond Milk Foods!!



A few years ago, I had the chance to work for Kite Hill a Brand Ambassador in the Denver area spreading the word about their delicious products as well as developing a few yummy recipes for them!


Kite Hill makes a variety of non dairy cheeses and yogurts – all made from almond milk. Available products include European & Greek Yogurt, Soft Fresh Cheese (similar to mozzarella or feta), Cream Cheese, Ricotta Cheese and Ravioli.


Photo Credit: Ellie Stevens

Kite Hill products can be purchased in the Colorado Front Range area at Whole Foods (the entire line of products), Natural Grocers, Sprouts and most King Soopers carry many Kite Hill yogurt choices. If you don’t live in Colorado, you can find a store locator on their website to find where you can grab them near you. I highly recommend any of their products- everything I’ve tasted that they make is delicious!

IMG_3745I also taught some Kite Hill cooking classes and they were so much fun. I showed people the entire line of products and also give them ideas on how to incorporate them into recipes. Keep an eye out on my Facebook page for my upcoming classes, if you are interested in something like this! I plan to schedule more classes in the upcoming year!


Just a few of the many ways to use Kite Hill products:

Sweetened Yogurts (Greek & European) – They are great make parfaits with by adding granola, nuts and a variety of dried or fresh berries and other fruits. They are also excellent served with ground flax or chia seeds as an easy way to sneak in those incredibly important Omegas!


Photo Credit: Ellie Stevens

Unsweetened Yogurt – you can use as a dip but adding a dip packet or making your own herb blend, you can also use it as nice sour cream replacement by adding a little lime or apple cider vinegar and add it when you make a homemade dressing to make it creamy.


Greek Yogurt –  these are great eaten just by themselves with a little fruit, nuts, seeds or granola or use the plain to make a tzatziki or cucumber raita. You could also add other veggies and herbs and spices for a savory dip.


Photo Credit: Ellie Stevens

Cream cheese – There are quite a few cream cheeses on the market now and Kite Hill is definitely a favorite. They make 4 flavors; plain, chive, jalapeno and now an everything bagel! To the plain, you can add any fruit, sweetener, nuts or herb blend and finely chopped veggies and spread on bagels. You can also serve it on crackers, make into cheeseballs, stuff it into dates (see recipe below), jalapenos, pastas, alfredo sauce, chili rellenos, enchiladas, use for frostings or cheesecakes! The cream cheese is so versatile and such a great addition to many, many recipes!


Photo Credit: Ellie Stevens

Soft Fresh (similar to mozzarella or feta) – can be crumbled in salads, pastas, serve on crackers, serve on a skewer with other fruits or veggies, in caprese salad. The soft fresh comes in Truffle, Dill & Chive as well as a Plain and the Plain is one of the most delicious vegan cheeses I’ve tried on a pizza!


Ricotta – is amazing in lasagna, stuffed shells, pasta, ravioli, desserts- take it in a sweet direction and use it in ricotta cheesecakes, pancakes, cookies. It is wonderful with lemon added!


Photo Credit: Ellie Stevens

Ravioli and Tortellini – can be topped with marinara, sautéed veggies, or you can make an alfredo sauce (which can be made from scratch with Kite Hill cream cheese).


You can basically use the entire line of Kite Hill products the same way you would traditional dairy based cheeses and yogurts. So have some fun and get creative!!

Kite Hill has additional products and adding to its line all the time. They appear to have some new dips as well as Strawberry flavored Cream Cheese too!

And below are two of the delicious recipes I created using Kite Hill’s delicious products!

Kite Hill Spanakopita

Makes 30 bite sized spanakopita



  • 45 frozen phyllo cups (3 15-count packages)
  • 2 tablespoons water or vegetable oil
  • ½ onion or a small one, finely chopped
  • 1 bunch green onions, finely chopped (you could also finely chop one leek)
  • 2 garlic cloves, minced
  • 16 oz. fresh spinach, washed and roughly chopped
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh dill, chopped
  • 1/4 teaspoon ground nutmeg
  • 4 oz. Kite Hite Truffle, Dill & Chive Soft Fresh (crumbled) or Ricotta, 8oz (use additional cheese if you’d like the recipe to be creamier)
  • 1/2 cup Egg replacer (follow packaged directions). ½ cup blended tofu would also work.
  • Lemon juice from half of one lemon (optional)
  • Salt and pepper to taste


Preheat the oven to 350°F. Place the phyllo cups on a large baking sheet and set aside.

Heat the oil (or water for a healthy sauté) in a skillet over medium-high heat. Add the finely chopped onions and season with salt and pepper. Sauté until translucent. Add the garlic and sauté until fragrant, about 30 seconds. Add the spinach and cook until spinach is soft. Transfer to a large bowl and let cool slightly.

Add the parsley, dill, egg replacer, nutmeg, and stir to combine. After completely combined add the crumbled Kite Hill Soft Fresh and stir until lightly mixed, don’t overwork the mixture.

Spoon the mixture into the phyllo cups and bake for 30 minutes, or until golden brown. Serve hot.

And another super easy delicious recipe!

Kite Hill Stuffed Dates

Makes 30 dates



  • 1 package (8 oz) Kite Hill cream cheese
  • 3 tablespoons maple syrup
  • 3 tablespoons freshly squeezed orange juice
  • 1/2 cup chopped walnuts (optional)
  • 30 dates, pitted
  • Orange zest


Combine the cream cheese, maple syrup, orange juice and walnuts in a medium sized bowl.

Split the date open down the middle, leaving one side attached with a knife and arrange on a plate.

Pipe the cream cheese mixture into the dates and top with the orange zest. You can make a modified piping bag by cutting out a small corner of a zip loc bag.

Serve them immediately or keep cold in the refrigerator until ready to serve.

Hope these ideas are helpful for you and you enjoy all of Kite Hill products!


More info can be found on Kite Hill’s website:



Denver’s Newest All Vegan Restaurant! Meta Burger!

I first tried Meta Burger a few years ago at the Humane League Gala and I was blown away!! The way simple hot dogs and hamburgers were veganized and had such an out of the ordinary flavor was very impressive.


Chicago Dog

A few years later, they opened up a brick and mortar restaurant just a little south of Denver where they are now serving all vegan American Classics and comfort foods and I’m happy to tell you they are having great success! The community loves it! I also love it so much that I really just had to tell you about it. For my friends that don’t live closeby, I’ll tell you that it is definitely worth making the trip!


Super Nova

The owners; Matt Coates and Michael Reeves created Meta Burger because the Denver market and many markets across the US are lacking affordable plant based / health conscious options. They wanted to create a restaurant that served food which everyone was familiar with so that they could introduce vegan options to a much wider customer base (not just plant based eaters).


Matt and Michael both have extensive backgrounds in the food industry and met while working at Native Foods. Matt is from Chicago – hence the amazing Chicago style dogs (my favorite)! Michael is passionate about food and plant based eating which really inspired him to make an amazing restaurant that spoke to people of all dining preference, whether that be omnivore, vegetarian or vegan.


Meta Bites


Meta Burger is focused on creating delicious American Classics like gourmet Burgers and Dogs, shakes, Mac n Cheese and even a few great salad options all PLANT BASED / VEGAN!!  You’ll find favorite burgers like the Supernova, the Texan, several vegan chicken sandwiches and hot dog flavors as well as Meta Bites, Chili and several sweet treats! They were also just “Voted America’s Favorite” at the People’s Choice Seed and Wine Festival 2018 for their sandwich, The Flatiron. Check out the menu here. I guess you’ll just have to go back multiple so you can try one of each! 🙂


BBQ Salad

Meta Burger also definitely has a very recognizable and iconic logo and the branding was designed to reflect their love for Colorado. They worked really hard on opening the restaurant and you can really tell they put their whole hearts into making Meta Burger great! 18320510_1173394392770124_8283351409307598388_o

How can we help Meta Burger be successful? Matt and Michael would like the community to support them by giving them the chance to blow them away will their delicious affordable plant based options. “It’s important that we become a staple in the community so that they can continue to expand, allowing them to show people, who wouldn’t normally chose plant based options how delicious it actually is. Repeat customers are what drives business and we hope to deliver and a product and service that people will never get tired of!” says Matt.


Meta Blast

So stop by and check them out and and let them know what you think, they like feedback so if you have suggestions or concerns, let them know!


Chili Dog

Meta Burger is located at 7950 East Mississippi Ave Unit A Denver CO. You can follow them on Instagram and Facebook and check out their website here. Thanks so much to Matt and Michael for sharing with your story with us, we wish you so much luck in the future!!!

Keep Your Brain Healthy with These 10 Tips!

Brain health is a concern for everyone, the choices we make throughout our lifetime determine how we age and how our brain will function especially in later years. People with a family history of brain disorders like Alzheimer’s or Dementia should to pay particular attention to lifestyle choices and dietary habits.


Dementia is a general term for a disorder of the brain which can be characterized as memory loss and impairment of everyday function. There are several stages of the disease and progression can be slow or it can be very accelerated.  People can be affected at any age but onset is generally noticed around the age of 65 and memory related problems can increase with age. According to the Alzheimers Association 5.7 Million Americans are living with Alzheimer’s. By 2050, this number is projected to rise to nearly 14 million. Wow! That’s some serious stuff!

Numerous theories are proposed as to where dementia comes from. A single source has not been identified as the cause of the decline in cognitive function. Many experts believe an accumulation of factors damage our brains throughout the course of our lives and and lead to loss of memory and cognitive impairment. (Bredesen)


Anti Inflammatory Turmeric Bites

Luckily, the most promising treatment for Alzheimer’s and Dementia appears to be nutrition protocols, supplementation and positive lifestyle choices.

Several programs which have been developed recently by neurologists, have shown promise, most notably the ReCODE protocol. These protocols recommend a mostly plant based diet and healing through foods and the elimination of inflammation causing or damaging foods along with other lifestyle choices as well as supplementation (Bredesen) (Sherzai).


Just a few of these basic lifestyle choices include:

  • Exercise at minimum 5 days a week, 30 minutes a day. Be sure to get involved in activities that will make you sweat.
  • Ensure a minimum 8 hours of restful sleep each night.
  • Have a stress management routine in place including yoga or meditation.
  • Work on brain training games daily and never stop learning.
  • Maintain a strong social and family connections.
  • Eliminate common sources of inflammation like gluten, dairy, meat, alcohol, sweets, pastries, processed and fried foods.
  • Eat a diet abundant in plants with brain protective compounds including; apples, beets, oranges, leafy greens, walnuts, blueberries, strawberries, olives, lion’s mane mushrooms, herbs like rosemary, sage, saffron, ginger and turmeric and other foods rich in omega fatty acids.
  • Learn how to keep blood sugar in balance and prevent insulin spikes.
  • Work with a knowledgeable natural health practitioner who can analyze your blood work and provide supplement recommendations. For prevention and treatment of Alzheimer’s it’s important to get vitamin levels into an “optimal” range.
  • Drink abundant filtered water and consider a detox several times a year. Prevent toxins from entering your body by keeping a toxin free home and body care routine.

Beet Salad

I recommend taking brain health seriously, if you notice forgetfulness in yourself or a family member, be sure to speak with a functional medicine specialist as it could be one of the early warning signs of the onset of dementia. Testing yourself for the APOE4 gene will also determine your risk factor and allow you to better plan and implement lifestyle changes. The earlier you follow a program that will help minimize your symptoms the better chance you will have at a lifetime of good memory. With a family history of dementia myself, I know declining brain health can be a scary reality but by empowering ourselves with knowledge you will learn that there is hope, and you don’t have to be resigned to a genetic fate. As Doctor Dale Bredesen says “Our genes load the gun but our lifestyle choices pull the trigger”.



Creamy White Bean and Rosemary Soup

Rosemary is one of the most beneficial herbs you can incorporate into your diet for a healthy brain. Sneak it into dishes as often as you can or add it to your water along with some orange slices. Just smelling rosemary has been found in scientific studies to improve memory. This Creamy White Bean Soup is an incredibly delicious soup, and just one of the many ways you can use culinary nutrition to give your brain a little extra power.

Serves 4


Creamy White Bean and Rosemary Soup

  • 1 onion, diced
  • 3 cloves of garlic, finely diced
  • 1 tablespoon olive oil
  • Small head of cauliflower, broken into pieces
  • 2 15 oz cans of white beans, rinsed and drained
  • 2 cups veggie broth
  • bay leaf
  • 1 tablespoon fresh rosemary, chopped finely
  • 1 teaspoon tamari


  1. Sauté garlic, onion in olive oil until translucent, about 5 minutes. Add cauliflower to a saucepan with 2- 3 tablespoons of water and steam on medium high heat until cauliflower is soft (add more water, if needed). Add one cup of veggie broth, allow to cool.
  2. Transfer just the cauliflower mixture to a high-speed blender, add the white beans. Process on high speed until fully blended and creamy. Add the final cup of veggie broth and blend until the mixture is fully mixed.
  3. Transfer the creamy mixture to soup pot.
  4. Add the bay leaf, rosemary and stir to combine. Warm on low heat for 5 minutes.
  5. Add the tamari, taste. Add more tamari, if desired.
  6. Be sure to remove the bay leaf and enjoy!


Jazzy Vegetarian’s Deliciously Vegan Cookbook & Giveaway

I absolutely love watching cooking shows on TV- it’s one of the few things that I actually do watch! Probably my favorite cooking show to watch is Jazzy Vegetarian on PBS.

Laura Theodore Head Shot 1

Laura Theodore, who is the Jazzy Vegetarian, has been a delight for me to watch for years. I love her recipes, the way she cooks and also how sweet, fun and genuine her personality is. So much of her personality is translated into her most recent cookbook- Jazzy Vegetarian’s – Deliciously Vegan!

Minty Cucumber and Carrot Soup 1

Just looking through this cookbook will make your tummy growl in anticipation of just one bite of one of the many delightful recipes. Laura really is a genius in the kitchen and has made even split pea soup look divine! Laura also shares her tips for vegan cooking and baking, with easy-to-follow instructions, ingredient substitution lists and a glossary of common ingredients.  This cookbook has beautiful photographs of all the recipes which make it super easy to pick out what you like. Laura also helps those of us that love sweet treats (me!) make them more healthy. Deliciously Vegan is fun and supportive and full of all the good stuff – no judgement; vegan, vegetarian, veg curious – all are welcome.

From simple snacks to enticing entrees to mouth-watering desserts, in Deliciously Vegan, you’ll find recipes for delectable treats like: Miso-Parsley Hummus, Lemony-Maple Cranberry Muffins, Banana-Pecan Coffee Cake, Banana Walnut Bread, Tex-Mex Salad Bowl, Minty-Cucumber and Carrot Soup, Asparagus Tart, Sensational Stuffed Manicotti, Gingered Portobello Steaks, Seitan Fajitas with Cashew Sour Cream, Root Veggie and Lentil Trio Stew, Cashew Stuffed Artichokes, Divine Chocolate Mousse Cake, Blueberry Tea Cakes with Vegan Lemon “Buttercream” Glaze, Mini Raspberry Cheeze-Cakes and Four Ingredient Apricot Bars.

Four-Ingredient Apricot Bars 4

And now for a recipe from the cookbook!

Potato and Spinach “Frittata”

Potato and Spinach “Frittata” 1


It’s frittata time! This authentic-tasting frittata is baked in the oven, making it especially easy to prepare. With a delicious potato/onion base, paired with an herb-infused egg-like filling, this egg-less entrée is a true winner, perfect to serve for any meal of the day.


  • 1/4 cup water, plus more as needed
  • 1 teaspoon reduced-sodium tamari
  • 2 large red or white potatoes (with peel on) very thinly sliced
  • 1 teaspoon Italian seasoning blend
  • 1/2 cup minced sweet onion


  • 2 tablespoons rolled oats
  • 1 block (14 to 16 ounces), extra-firm regular tofu, drained
  • 3 tablespoons nondairy milk
  • 1 teaspoon Italian seasoning blend
  • 1/2 teaspoon reduced-sodium tamari
  • 1/4 teaspoon ground turmeric


  • 1/4 teaspoon sea salt
  • 4 cups baby spinach
  • 1/8 teaspoon smoked paprika

Preheat the oven to 375 degrees F. Liberally coat a 9 to 10-inch round quiche dish with vegan margarine.

Put the “potato layer” ingredients in a large skillet in the order listed. Cover and cook on medium-low heat for 15 to 18 minutes, or until the potatoes are almost fork tender, flipping them over half way though cooking. Check often and add more water, 2 tablespoons at a time, as needed to prevent sticking.

Meanwhile, put the rolled oats in a blender and process into coarse flour. Add the tofu, nondairy milk, Italian seasoning, tamari and turmeric and process until smooth.

Arrange all of the potatoes in an overlapping, even layer in the prepared dish. Sprinkle 1/4 teaspoon sea salt over the top. Spread one-third of the tofu mixture evenly over the potatoes. Top with the spinach, pressing it down firmly. Carefully pour the remaining tofu mixture over the spinach and gently spread it in an even layer, using a rubber spatula.

Sprinkle the paprika over the top of the frittata. Tent with foil and bake for 30 minutes. Remove the foil and bake for 15 to 20 minutes more, or until the frittata is set. Put the dish on a wire rack and loosen the sides of the frittata with a knife. Let cool 12 to 15 minutes and slice into wedges. Serve warm.

Divine Chocolate Mousse Cake 8

Laura’s recipes are always so comforting while still being healthful. They don’t use out-of-the-ordinary or hard to find ingredients, just healthier versions of those traditional American recipes we love. This cookbook would be great to give as a gift to anyone who you are encouraging to eat healthier and more plant-based meals or pick it up for yourself so you can make all of these tasty treats any day you’d like 🙂

Jazzy Vegetarian's Delicioulsy Vegan 3D

Recipe and photo by Laura Theodore, from JazzyVegetarian’s Deliciously Vegan. Published by Scribe Publishing, ©2018, reprinted by permission.

Please enter here for your chance to win a copy of Jazzy Vegetarian’s Deliciously Vegan! Giveaway is limited to U.S. residents:

Brighten Your Day With Sun Milk!!

There’s a new milk in town, one you probably haven’t tried and it’s made from something you may not expect! Sunflower seeds! How cool is that!?! Introducing Sun Milk from Boulder Sun!! Destiny Pic2

Sun Milk was created by Jordan and Destiny who are both very passionate about good food that is sustainable and kind to ourselves, the animals and the environment. Both Destiny and Jordan have both been vegan for many years. Destiny has always had a passion for food and was introduced to healthy, all natural food about a decade ago, but into her early adult life and motherhood, binge watched some Netflix documentaries, witnessed food industry atrocities and knew she needed to make a change in her life for her and her daughter. She also realized that she wanted to help make changes to the food industry and bring food to the table that was not only good for you, but that actually tasted good and was cruelty free. “It’s also very evident that there is a growing movement in the collective realization that a plant-based lifestyle is really the best for all” she says “Boulder Sun wants to be a part of that movement”.

Bottle O Sunmilk

Sun Milk was created so that Destiny and Jordan could help do their part to improve the lives of animals, people and the environment.  They told me “Many people are over the world are suffering from major food allergies, and those numbers are just continuing to rise. Devastation to the environment is still happening and not all vegan food is harmless in that. We see places like California going through major droughts, bee colonies dying out at alarming rates. So we wanted to create a product that of course was first and foremost vegan, but next we knew we had a duty to create something that would be also be gentle on the earth. Sunflower seeds are not only allergy friendly but they are water conscious and sustainable. They are also packed full of nutrients that benefit many parts of the body. And let’s be honest, sunflower seeds are a bit of an American feel good past time. So not only did we create a product that was sustainable and cruelty free, but also… it’s just dang good and comforting”.

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The mission of Sun Milk is to help protect this beautiful planet we have been privileged enough to live on, but have been destroying. To help are fellow beings and allow them to live as peacefully as possible along side of us instead of under a knife. Also, to help make waves in the way people eat on an everyday basis and help turn around the health of this nation and stop diseases that are completely preventable and curable through food.


Sun Milk is made of just three simple, clean and nutritious ingredients. Non GMO Sunflower seeds, non GMO sunflower lecithin and filtered water.  Boulder Sun makes great tasting vegan food, in a sustainable and allergy friendly way. It’s all natural and does not use refined sugars.

seeds cereal

Sun Milk is great on grain free cereals like this one made with chia seeds, ground flax, walnuts and dried apricots

Some of the best ways to use sun milk include; just straight up, but you can also try it in coffee, baked goods, smoothies, cheeze sauce recipes, alfredo, gravy… “really we haven’t found anything that we DIDN’T like it with” says Jordan and Destiny.

Plans for the future of Sun Milk include expanding the line to feature more vegan, sustainable and insanely delicious products. There is a vegan alfredo sauce in the works next! Eeek! How exciting!! 🙂

SunMilk Seed Cereal

Sun Milk Cereal topped with fresh fruit!

“We think one of the major keys to when going dairy free is first an open mind. And the second is time.” Destiny and Jordan told me when I asked what tips they could share to help people ditch dairy “Give yourself time to really experiment with the alternatives. Don’t give up after just trying one kind/brand. Also understand that it does take time for your taste buds to change as well. When you are used to drinking/eating dairy, and heavily processed foods that are sweetened, high sodium and high fat, it WILL take time start to finally appreciate the way real food tastes.” Excellent advice! 🙂

Strawberry SunMilk

One of the many delicious recipes you can make! Strawberry Sun Milk!

Sun Milk is currently made in small, hand-made batches and they are constantly improving the recipe and our methods. They love to hear real, organic feedback. So, once someone tries Sun Milk or other Boulder Sun products… let them know what you think!

Golden SunMilk

Golden Sun Milk: add 1/4 teaspoon of each; turmeric, cinnamon, ginger, cardamom to 1 cup warm Sun Milk. Sweeten to taste with date or maple syrup. Mix all ingredients together well.

I also asked the founders about what the top movies or books they would recommend that inspired them to become vegan? “There are so many! But right now we feel the ones with the most impact are Cowspiracy, What the Health, Earthlings, Fat, Sick and Nearly Dead 1 & 2, Forks over Knives, Fed Up, and Food Inc and the books; The China Study, How not to Die”.

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You can buy Sunmilk at Nooch Vegan Market and soon you will be able to find it at Lucky’s Market in Denver as well!! Drop by to grab some!

Follow them on facebook or instagram and visit their website for more details!



The Sun Milk website:

Best One Yet – Delicious Vegan Ice Cream & Giveaway!!

I’m pleased to introduce you to Best One Yet, creator Helen and her delicious vegan ice cream!! Welcome to the Colorado vegan business scene, Helen!


A little about Helen….. she’s originally from New Jersey and has been a food enthusiast her whole life. When she decided to become a vegetarian in 2009, she was excited to learn new ways of making natural ingredients shine. And when she decided to go vegan, she learned some new cooking skills, how to work with certain ingredients and make food feel exciting and fun. She says “It’s not all kale, guys!” (But sometimes it is.)


Helen is also vegan. With food, there are three things she asks herself: “1. What is this food doing to me? 2. What’s it doing to the world around me? And 3. Can I live with those answers?” She think those answers will be wildly different for a lot of people. And she also thinks it’s important to note that being a vegetarian or a vegan doesn’t always mean you’re always making good choices. It’s not automatic. She always tell people who frown at vegan-ism, “Hey, Oreos are vegan!” “People just assume it’s always going to be bad or not taste good. They never expect it to be something so familiar. Not saying everyone should go out and eat Oreos, but you get the point!” What she loves about vegan food is its possibility. She loves how much it’s changing and becoming accessible and normal. “Plus anything to protect our animal friends!” She says.

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The creation of Best One Yet kinda happened by accident. Helen likes to tell people, it came to her, more than she went out looking for it. She was deep in an ice cream making phase in of her cooking adventures and working on recipe after recipe trying to perfect it all: the taste, the texture, the sweetness. “It was like a game at first, just trying to make the perfect decoy vegan ice cream (my goal was that people who enjoy regular ice cream wouldn’t know the difference).” And after she taste-tested a ton of recipes on her husband “he kept declaring them all the best one yet, which is where the name comes from, I started sharing them with friends and family and suddenly I  realized she was onto something.” The rest is history!


One of the most unique and exciting things about Best One Yet is that, in the warmer months, Helen sells her ice cream out of the Vegan Vespa!! The Vegan Vespa is scooter/sidecar born out of the fact that Helen could not find a tiny food truck and will be re-launching again this spring! She wanted to jumpstart an all-vegan ice cream truck, but the truck itself proved hard to find. So the scooter was originally Plan B, but now she don’t know why she didn’t go with that first: it’s cute, memorable, easier to manage, etc. This past summer, she brought the scooter to a number of special events, breweries, farmers’ markets and food truck spots. “It was great!” she says “She learned so, so much, all of which I’m bringing with me into 2018 to make season two even better.”

The best way to find out where she’ll be is to get out Best One Yet’s event calendar or to follow them on social media! (Links below) You can also sign up for emails here and learn about what events are coming up next.


So, what flavors of vegan ice cream does Best One Yet offer, you may ask? Helen has over 50 recipes ready to go, but when she’s on the scooter she always have the Core Four: Very Vegan Vanilla, Dark Chocolate, Rocky Mountain Road and It’s My Gluten-Free Birthday Cake (consistently our best seller since opening day!). She also usually add 2-3 other flavors to that list when I’m out and about, like GF Cookie Dough Dream or Banana Chocolate Chip. And she also has seasonal flavors, all year round! Like: Strawberry Jam, Colorado Peach, Pumpkin Maple Pecan and Candy Cane Crush. Best One Yet always strives to use organic ingredients whenever possible too. She uses organic coconut milk as the base for all her recipes. All of our flavors are also gluten-free! Most of them are naturally so, but whenever I have a typically gluten ingredient like cake or cookies, I make a gluten free version.


So where can you buy Best One Yet?

In the “off-season” (late fall/winter): Lolita’s Market in Boulder and Nooch Vegan Market in Denver. In the “on season” (late spring/SUMMER/early fall): those shops, plus wherever the scooter is parked that day!


So in my mission to help animals and support vegan businesses both Helen and I would love it if you would get out there and enjoy some of Best One Yet’s delicious ice cream! And, if you like it, please tell someone else that you think will like it, too!

You can find Best One Yet online at:

And Best One Yet is giving away 3 pints (It’s My Gluten Free Birthday Cake, Gluten Free Cookies and Cream and Rocky Mountain Road (also gluten free!) of Ice Cream to a local winner (you must be able to pick up the pints at Nooch Vegan Market in Denver to enter). Enter here & Good Luck!

Use Food As A Force For Good – Eat No Evil Foods!

No Evil Foods is now in Colorado!! Yay!

No Evil Foods is a company based in North Carolina that makes plant-based meats which are so tasty and are in such high demand that they’ve recently expanded throughout the US and now to my home state of Colorado !!!


No Evil Foods (NEF) gives you FIVE amazing plant-based / vegan meats options to choose from:

THE COMRADE CLUCK –  a Plant Meat similar to chicken that is lightly seasoned and excellent in a wide variety of dishes.

THE STALLION-  a traditional sausage (made from plants) with a proprietary blend of rosemary, sweet fennel, thyme and other organic spices.

EL ZAPATISTA – a bold, full-flavored chorizo with an intriguingly perfect blend of spices that will incite a feisty, fiery revolution in your mouth!

PIT BOSS-  a slow smoked BBQ done right: tender, juicy and damn delicious.   Pit Boss is in the house–redefi­ning a Southern tradition with every bite.

THE PARDON – Show your loved ones how delicious plant-based meats really can be during the holidays or eat THE PARDON every day, we won’t judge.


No Evil Foods Plant Meats are 100% plant-based and non-GMO. They harness the protein from beans, wheat berries and yeast and use organic herbs and spices to create flavor. And they do it with super simple ingredients too. They have all the taste and texture you want without any of the things you could live without. Their products are free from cholesterol, saturated fats, GMOs, antibiotics, hormones, soy protein isolates, nitrates and dairy. They are light on the environment and support ethical practices, too. Phew! It’s just damn delicious meat. Period.

They proudly proclaim ‘do no evil’ as their battle cry in the food revolution. Every bite supports their cause: to use food as a force for good. Small batch, sustainable simple and kind. The passion of a home cook, meets the spirit of a revolution. Protein for all!!


How do you cook them? All the Plant Meats are already fully cooked so they’re a snap to use at home. All you have to do is reheat & eat! Poor impulse control? Eat them right out of the package or they’re delicious pan-fried with some healthy fat for 3-5 minutes until warmed through and browned to your liking!

They are also good on pasta, on pizza, on a hoagie or any sandwich, in stir fries, soups, the options are truly endless!!! Get creative in your kitchen and impress your friends and family with the tasty dishes you come up with!

Chorizo_KheemaI spoke with Ryan, a rep from NEF about what he loved about NEF and he told me:

“I personally love many things about No Evil Foods. First and foremost, these Plant Meats are delicious. That is the most important thing. We want people to know that you don’t have to sacrifice flavor, experience, or nutrition to improve your diet in a way that will positively impact yourself, your community, your environment, your planet and its beings.” Pretty cool Ryan!!! We like that!NEF_Packs-6

Some future goals include growing the company in the all regions they currently exist. Rocky Mountains specifically 🙂 A longer term goal is to bring as much of No Evil Foods Plant Meats in as much variety as possible to meet the needs and wants of the ever changing cuisine landscape!

And finally my favorite thing about No Evil Foods is their support of animal charities – they do this through partnerships and donating a portion of their proceeds to support the work of many life saving shelters and sanctuaries.

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Right now, you can find No Evil Foods products at Whole Foods Markets along the Front Range – from Fort Collins south to Colorado Springs (and in more states too) as well as Nooch Denver! 🙂

But if you can’t find them in your community, you can order online on their website and have them shipped straight to you!! You won’t be dissapointed!



Main Street Vegan Academy Cookbook & Giveaway!

I have huge news to share!! I made it into a cookbook!


It’s such an honor to have contributed several recipes and vegan health and lifestyle tips to this beautiful book, along with some of my colleagues and graduates of the Main Street Vegan Academy.

In The Main Street Vegan Academy Cookbook, Victoria Moran along with JL Fields along with some 60 certified vegan lifestyle coaches, join you in the kitchen as you navigate more than 100 of their favorite plant- sourced recipes. Whether you’re a longtime vegan or vegetarian, or just veg-curious, their tips, tricks, shortcuts and strategies will transform your cooking, your eating and life.


Do you have questions about the health of soyfoods, need tips on to prepare quick healthy meals, how to eat out as a vegan or deal with social situations that can sometimes get, shall we say, uncomfortable? Well, we’ve provided you with hundreds of ways to feel empowered and resolute in your decision to become vegan.  Owning this book is like having a health or cooking coach right there along side you, rooting you on, helping you make the best choices for your health, animals and the planet!

The tips, tricks and lessons learned shared will also help make eating more healthfully simple and de-mystified for those who are starting out or just need the extra encouragement. This book is also very positive and encouraging. There is no judgement, just practical ways to help you incorporate more plant-based meals into your diet. By developing healthy and compassionate eating habits and eating more whole foods, the way you feel improves and it becomes so natural (and delicious too!), you just don’t want to eat any other way!

So, as an example of the delicious recipes included in the cookbook, here is my recipe for an easy, healthy caramel dip which is great served as a dip for fresh fruit. It’s also tons of fun to take to a holiday party (or any party!). Check out the fun little Christmas tree I made using fresh fruit!

Caramel Dipping Sauce from The Main Street Vegan Academy Cookbook


Recipe by Sarah Eastin, VLCE, Colorado

I love eating and cooking with dates. Dates provide many healing properties and are also a great healthy sweetener. Tahini is also a great way to sneak creaminess into dishes, as well as vitamins, minerals and healthy fats. This recipe is really delicious and is excellent as a dip but you could also add additional water to make it a sauce to drizzle over your favorite sweet treat or snack.

Yield: 2 servings

  • 10 medjool dates (soaked in warm water for at least 30 minutes, drained)
  • 1/2 cup unsweetened non-dairy milk
  • 1 tablespoon tahini
  • ½ teaspoon vanilla extract
  • Pinch of salt

Put all ingredients into a high speed blender and blend until smooth. Serve with sliced apples or your other favorite fruit.


Above is a little tease of another one of my recipes included! Gotta Love it Chocolate Pudding! A healthy alternative to traditional pudding –  this pudding is also full of antioxidants & healthy fats as well as super easy and amazingly delicious!

A few of the other delicious recipes you’ll find in The Main Street Vegan Academy Cookbook include:

  • PB&J Sammie Smoothie
  • Crazy Spicy Spanish Omelet
  • Buffalo Chickpea Dip
  • Rainbow Zucchini Rolls
  • Is It Chicken? Is It Tuna? It’s Jackfruit Salad!
  • Easy Cheesy Broccoli Soup
  • Brooklyn Barley Stew
  • Cranberry-Kale Pilaf
  • Arroz con No-Pollo
  • Crisp Mocha Peanut Butter Bars
  • Roasted Plums and Blueberries with Tangy Coconut Cream


And now for another sample of the delightful fare included in the cookbook… a delicious recipe for Veggie Mac! Mac & Cheese is always such a mainstay comfort food. But I’ve also heard that you should never eat traditional mac and cheese as it contains so many not-so-healthy ingredients that it is one of the most unhealthy things you can eat. For those of you that still love mac and cheese (me!) but are being a bit more careful about what you eat, this is an excellent alternative!

Veggie Mac from The Main Street Vegan Academy Cookbook


Recipe by Britt LoSacco, VLCE, New York

Serves 4 to 6

This vegan mac and cheese was inspired by a popular recipe from the online site of the iconic vegan magazine VegNews. My version honors the original by using vegetables as its base but is free of oil or dairy substitutes, achieving creamy deliciousness via nuts and seeds. This mac offers all the indulgent comfort you’d expect, but since it’s made from whole plant foods, you can feel extra good about going back for seconds.

  • 2 cups diced peeled russet or Yukon gold potatoes
  • 2/3 cup chopped onion
  • 1/2 cup diced carrot
  • 2 cups water
  • 2/3 cup raw cashews
  • 2 garlic cloves, peeled
  • 2 tablespoons tahini
  • 1 teaspoon Dijon mustard
  • Juice of 1 lemon
  • 1/2 cup nutritional yeast flakes
  • 1 tablespoon kosher salt, plus more for the pasta cooking water
  • 1/2 teaspoon garlic powder
  • 1 pound vegan elbow macaroni

Bring a large pot of water to a boil over high heat for the pasta.

Meanwhile, in a small saucepan, combine the potatoes, onion, carrot, and water. Bring to a boil over medium-high heat, cover, and simmer over low heat for 15 minutes.

Combine the cashews, garlic, tahini, mustard, lemon juice, nutritional yeast, salt, and garlic powder in the jar of a highspeed blender or food processor. When the veggie mixture is finished cooking, add it (water included) to the blender. Place a towel over the blender and puree on high speed until completely smooth. (The sauce will be very thick, so have your tamper ready if using a Vitamix.)

Once the large pot of water has reached a rolling boil, throw in a fistful of salt and add the pasta. Cook according to the package instructions until al dente. Drain the pasta and return it to the large pot. Pour in the sauce and stir to combine.

Nut-Free Option: Substitute 2/3 cup soaked raw sunflower seeds for the cashews.

Gluten-Free Option: Use gluten-free pasta.

Main Street Vegan Book!

The Main Street Vegan Academy Cookbook is more than a cookbook; it’s a complete guide to going vegan, from FAQs, troubleshooting, and menu plans to inspirations and innovations for navigating the culinary, nutritional, and social landscape of compassionate cuisine!

You can purchase the book from Amazon or, if you are in the Colorado area, keep an eye out for some of my upcoming events or classes and you can buy it from me there (or send me an email and I will get one sent out to you).

Hope you enjoy our beautiful little cookbook and have fun becoming an expert in your kitchen!  As always. please let me know how I can help you! 🙂

Enter here for your chance to win a copy: