Creamy Vegan Ranch

This Creamy Vegan Ranch is perfect with pizza, chick’n fingers and chopped salad |

This Creamy Vegan Ranch is one of the easiest (and tastiest) dressings to make.

Ranch has always been one of my guilty pleasures – it just tastes so good on everything. So when I gave up dairy, I wanted to find a replacement that had the same flavors.

And while this is vegan, it still lands in the junk food section of vegan food – so don’t go dousing your salads with this 🙂

But even if you are on a plant based diet, you need to treat yo self from time to time.

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Simple Cilantro Lime Dressing

Cilantro Lime Dressing |

Today we are keeping it short and sweet.

This Simple Cilantro Lime dressing takes no time to put together but it packs SO MUCH FLAVOR!

Cilantro brings such an amazing flavor to any dish (so long as you aren’t one of those people who think it tastes like soap…poor souls).

This dressing has citrus from the lime juice, a bright freshness from the cilantro…and, oh…did I mention the creaminess comes from avocado???

Any excuse to use avocado, right?

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Black Bean + Corn Guacamole

This Black Bean + Corn Guacamole is hearty and healthy! Vegan + Vegetarian |

I have to say that my avocado obsession has gotten pretty intense lately.

I don’t know if a day goes by that I don’t have avocado. Whether it is on my toast, on a chip or in my salad, I just can’t get enough.

Avocados have a mild flavor but an amazing texture. Plus they have tons of health benefits. Lots of “good” fat + fiber + potassium.

Does anyone else have an avocado obsession or is it just me?

Well, if you do have a hankering for the good green stuff, then try upping your guac game with this Black Bean + Corn Guacamole.

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Spicy Red Pepper Hummus

This Spicy Red Pepper Hummus comes together in 5 minutes. Simple, vegan, vegetarian and super tasty! |

This Spicy Red Pepper Hummus combines all of the things I love…spice and delicious dip. This is the perfect snack – healthy + homemade + tasty.

And I looovvvveeee hummus. There are so many options – garlic, roasted pine nut, chipotle, jalapeño – but for some reason I always seem to go back to the spicy red pepper. Especially when they have that chili oil in the center. So yummy.

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Habanero Ranch Dip | #spicyfood #vegetarian

We have come to the end of our Pepper Extravaganza. We have added serrano peppers to our breakfast with Ultimate California Toast, made a tasty appetizer with the Black Bean + Corn Stuffed Jalapeños and combined both of these peppers with some anaheim chilies in the 3 Pepper Vegan Mac and Cheese.

And we are going to end this week with a bang with this Habanero Ranch Dip. It is all kinds of spicy and delicious.

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Red Wine Vinaigrette |

This Red Wine Vinaigrette is the easiest and tastiest dressing to make at home.

Like seriously.

Like…for reals.

Like you need to go make it right now.

Well maybe not right, right now. But this weekend for sure.

Red Wine Vinaigrette |

This is the most versatile dressing. You can use it as a marinade for chicken or over a salad. Or you can do what I do and use it for both at the same time. The boyfriend always raves when I make greek salad with this 😉

And all you will need is a whopping 5 ingredients:

  1. olive oil
  2. red wine vinegar
  3. fresh garlic
  4. dried oregano
  5. pepper

Throw everything in a bowl and mix it together.


It is so simple, but the flavor is O-M-G good.

I will be posting my favorite summer pasta salad recipe that goes with this dressing soon, so be sure to subscribe up top to get notified when I post it. You won’t want to miss it.


Prep time:
Total time:
Serves: 2 cups
  • 1 cup olive oil
  • 3/4 cup – 1 cup red wine vinegar (depending how tangy you like it)
  • 1-2 cloves of garlic, minced
  • 1 tbsp. dried oregano
  • pepper, to taste
  1. Combine ingredients in a bowl and stir to combine.



Arugula Basil Pesto |


It’s green.

It’s peppery.

It’s a superfood.

And it is SO good.

Arugula is one of those things you either like or you don’t. And I happen to be one of those that definitely DO. I like topping sandwiches with a handful or throwing some in with my spinach salad for some added texture and flavor. But today I am bringing you one of my favorite ways to use it – Arugula Basil Pesto.

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Grilled Veggie Guacamole |
I know Cinco de Mayo was a week ago, but let’s be honest…guacamole is good any time of year. And this Grilled Veggie Guacamole is a fun twist on a classic.

My whole life my Grandma has had huge avocado trees in her back yard which means there is guacamole at every family get together. And even though I was the pickiest of picky eaters as a kid, and wouldn’t go near an avocado, at some point I finally saw the light and realized how amazing avocados are. And let me tell you…no one makes better guac than Grandma.

So every time I make guacamole I try to live up to “Grandma standards”.

Grilled Veggie Guacamole |

Grilled Veggie Guacamole |

Grilled Veggie Guacamole |

Between the charred veggies and added cumin, this guac takes on a little bit of a smokey flavor, that I promise you won’t be mad about.


Prep time:
Cook time:
Total time:
Serves: 4
  • 1/3 red onion, sliced in 2 rounds
  • 1/2 jalapeño, sliced down the middle
  • 2 avocados
  • 1 lime, juiced
  • 1/2 tomato, diced
  • handful of cilantro, roughly chopped
  • 1/2 tsp. cumin
  • salt and pepper, to taste
  • red pepper flakes, to taste
  1. Heat grill or griddle over medium-high heat. Spray with non-stick spray and add onion and jalapeño and grill for 2-3 minutes (or until there are grill marks) and then flip. Cook for an additional 2 minutes. Remove from grill to cool. When cooled, dice veggies.
  2. Add avocados and lime juice to a bowl. Mash avocados with a fork. Add onion, jalapeño, tomato and cilantro to bowl and stir to combine.
  3. Add cumin, salt, pepper and red pepper flakes and stir to combine.
  4. Enjoy!
Grilled Veggie Guacamole |