Garbanzo Bean Cookies. Just trust me here, ok. (gluten free, dairy free, oil free, vegan)

In the spirit of "better done than perfect", I'm committing to putting out a new blog post every week. I am human, which means I make mistakes, I'm going to misspell things and my grammar isn't perfect (I like to write like I talk), so I want to thank you in advance for letting me be human and allowing me to make these mistakes (and I run this thing like an airport - if you see something, say something). Better done than perfect. 

With that being said, let me introduce you to sheer and utter PERFECTION! These Garbanzo Bean Cookies are gluten free, dairy free, oil free, vegan, nutrient dense and extremely easy to make.. which means they're basically what our dreams are made of. I've personally made them a million times over the past few weeks and love them a little more every single time.



1 Cup Rolled Oats

1 Can Garbanzo Beans

1/3 Cup Soy Milk or any Plant-Based Milk

1/4 Cup Raw Cashews or Cashew Pieces

1/4 Vegan Chocolate Chips (optional)

2-4 tbsp Coconut Sugar 

1 tbsp Almond Butter

1 tbsp Baking Powder

1/2 tbsp Cinnamon

Preheat oven to 375 and put all ingredients besides the vegan chocolate chips in a food processor and blend until everything is mixed together, you want the batter to be thick but well combined. If you want an extra touch of sweetness, fold the vegan chocolate chips in after batter is combined. I personally enjoy 2 tbsp of coconut sugar but my husband prefers 3-4 (add a little extra plant-based milk if using more coconut sugar).

Place cookies on baking sheet (this recipe makes about 8 cookies) and bake for about 14-16 minutes flipping them half way through. 

These cookies are hearty and fluffy once baked and I love to throw a few in a my backpack if I'm on the go. I generally have all of these ingredients in my pantry and once you make them a few times you won't even need to measure anymore because they are that easy :)


Whip up a batch today and let me know what you think! 



MAC + CHEEZE PLEASE (gluten-free, dairy-free, oil-free, vegan)


YES! Carrots + Potatoes + GoGo Quinoa Super Grains Fusilli Pasta is just about the best damn thing in the world. Alright, so it's a little bit more involved than that, but not by much.


The GoGo Quinoa Super Grains Fusilli Pasta is organic, gluten-free and made with sorghum flour (rich in antioxidants and iron), quinoa flour, amaranth flour and chia flour. That's IT! Nothing else :) If you follow me on Instagram you have also probably heard me rave about their Puffed Crisp Cereals as I'm totally obsessed with putting it on top of my Banana Bowls (or shoveling it in my mouth by the handful). GoGo Quinoa is sold at Costco's all over California and not only are their products amazing, but the integrity of the company is something you don't see very often these days. I was so excited to partner with GoGo Quinoa on this post and hope you guys love this Mac + Cheeze as much as I do!



2 Cups GoGo Quinoa Super Grains Fusilli Pasta

2-3 White or Yellow Potatoes

2-3 Large Carrots

1/2 Cup Water (to boil potatoes and carrots)

1/3 Cup Nutritional Yeast

1 TSP Apple Cider Vinegar

1 TSP Pink Himalayan Sea Salt

1 TSP Onion Powder

1 TSP Garlic Powder

1/2 TSP Mustard (optional)

Juice from half a lemon



Chop carrots and potatoes into fairly uniform sizes and boil in water for 15-17 minutes or until soft

Let them rest for 5 minutes and then transfer to blender without water

Add 1/2 Cup of leftover potato and carrot water and blend to mix

Add remaining ingredients and blend until smooth and creamy

In a separate pot cook the pasta following instructions on the back of the bag

Toss together GoGo Quinoa Super Grains Fusilli Pasta, Cheeze Sauce and any veggies you would like to add  (I used steamed broccoli and zucchini)


This recipe is low sodium which means salt lovers may want to add a bit more. And obviously this recipe doesn't taste exactly like regular cheese... but its healthy AF, creamy & delicious in it's own right.  The quantities listed above make Cheeze Sauce for DAYS, so if you want to make a smaller batch cut the ingredients in half. 




MAKE IT YOURSELF: An Almond Milk Love Story (aka a recipe)

I'm going to get to the Almond Milk but first... HOLY SHIT! If you've never had strep throat consider yourself one of the lucky. I've been battling it with antibiotics (tears), warm lemon & ginger water and the most awesome husband in the world, yet, I would still consider it a near death experience. 

Five days later and I'm starting to feel like myself again which means I'm back in the kitchen making all of the my favorite smoothies, salads and snacks that I missed dearly while trying to survive (it sounds dramatic, IT'S NOT).

I used to buy my almond milk like everyone else, but when I finally made it myself for the first time and realized how damn easy and how much BETTER (like so so so so much better!) it is than store bought I never looked back. For some reason I had built it up in my head as this challenging and messy process when in reality it's one of the most relaxing and soothing things I do all day. Give this recipe a try and I promise you'll agree. 



2 Cups Raw Almonds

4 Pitted Medjool Dates

8 Cups Water

A pinch of Pink Salt (optional)

1 Cap of Vanilla Extract (optional)



Start by soaking the raw almonds in water overnight, rinse them with fresh cold water once you're ready to begin making your almond milk

Blend Almonds and 8 cups of water on high in blender (I feel like it's weird to tell people to blend in a blender but I figured better safe than sorry here lol)

Add pitted dates, sea salt & vanilla extract, blend on high for another minute

Strain liquid through a nut milk bag to remove the almond pulp and you're left with delicious almond milk that stays fresh in the fridge for about 4-6 days :)

Protip: I like to crumble the almond pulp on a baking sheet and bake it into little "Almond Pulp Pebbles" that I sprinkle over smoothies and banana bowls for some crunch






This Cashew Sauce Will Change Your Life

I have no doubt that from this day forward your life is forever changed. You're probably thinking "haha oh silly Gabby it's just a cashew sauce" and please let me stop you right there. This is not just some measly little sauce like all of the other sauces you've had before. This is THE sauce. This sauce can change your light bulbs, wash your car and walk your dog at the same time. This sauce can replace your iphone and get you that promotion. This sauce WILL CHANGE YOUR LIFE PEOPLE.

I've made this sauce a million different ways by throwing these general ingredients in the blender and it always comes out fantastic, so don't feel like you have to follow my measurements exactly. If you love mustard, add a little more mustard, if you want a thicker consistency, add a few more cashews. Be flexible and experiment, it's almost impossible to mess this up. 

1 Cup Raw Unsalted Cashews

1 Tbsp All-Purpose Seasoning

1/4 Cup Balsamic Vinegar

1 Tbsp Braggs Liquid Aminos

1 Tbsp Pepper Plant Hot Sauce

1 Tbsp Dijon Mustard

Pepper & Nutritional Yeast to Taste

2-4 Tbsp Water depending on how thick you want it to be

Put all ingredients in a blender or food processor and blend until totally smooth. Keep in mind that the final product will thicken even more once it's been refrigerated. You can also substitute a few shakes of cayenne pepper if you can't find Pepper Plant Hot Sauce in your local grocery store. This sauce makes an incredible salad dressing, sandwich spread, veggie dip, "sour cream"....basically you can smother it all over anything and it will be delicious.

After you make it let me know what you think, for me this sauce has been a salad game changer and we have it almost every night! 




Mango Pinapple Banana Nice Cream

As the great John Joseph, legendary New York punk icon, vegan of 30+ years and Cro-Mag's frontman said, "If it's all about the food, you're an asshole". Plant-Based eating starts with food but leads to so much more; a deeper understanding of yourself and others, an inner peace that's unexplainable, and this overwhelming sense of physical & mental well-being. Add to that, bottomless Banana Nice Cream, and I really don't know what more a person could ask for. 

I'm eating Nice Cream as I type.. and if I'm being honest, I eat it about 2x a day, everyday. Did you think I was kidding when I told you that when I find something I like, I stick to it? This shit is bomb. The only caveat is that you really need a high powered blender or a food processor. I have a Vitamix blender (best investment ever) and the tamper is a must when blending frozen solid foods with no liquid. If you're using a food processor or a less than stellar blender, make sure you chop up your bananas into small pieces before you freeze them.

Mango Pineapple Banana Nice Cream

3-5 Frozen Bananas (freeze for at least 15 hours)

4-5 Pitted Dates

1-1 1/2 Cups Frozen Pineapple

1-1 1/2 Cups Frozen Mango

1 Capful Vanilla Extract

2-3 Huge Handfuls of Spinach

Place all ingredients in a high powered blender or food processor and blend until smooth. Scoop out into a bowl and add raw groat granola, raw oats, raisins, almonds or your other favorite toppings.

If you want to feel alive, eat living thriving foods. 



What I Eat in a Day: Vacation Mode

HHEEELLLOOOOOO FRIENDS!! It's been awhile, right? We got back from our trip to Panama a little over a week ago and although it was incredible, there is truly no place like home. Maybe I'm a huge weirdo, but I love seeing what people eat in a day. Much like I love seeing peoples routines or inside someones home. I think observing how others live gives a person more creativity and mindfulness in relation to their own habits. I wanted to show you what I ate while on vacation to demonstrate how damn easy it is to eat a plant-based diet regardless of location. One of the comments I get most often when people find out how I eat is how "challenging" it must be. I don't know about you, but I've never been to a restaurant that didn't have some type of fruit, grain or vegetable on it's menu (even at the Panama City airport, but more on that later).

It's ok to order a little differently and not eat the way those around you do. It's ok to not do what everyone else is doing. Be different. Be proud of your choices. And feel fucking awesome doing it.  After all, you never know who you might inspire.

I am a creature of habit and when I find something that works for me, I stick to it. I ate the same breakfast almost everyday; house-made granola, fruit, almond milk and herbal tea. Yo' girl can eat, like seriously EAT, so I'm pretty sure our waiter thought I was a total freak because I would always ask her for more fruit (and everything else). I've got no shame in my game. 


Sweet Pineapple & Carrot Salad with Walnuts made for an awesome mid-day snack or appetizer, it also got an A+ for presentation.  

Giant fruit plates and water all day every day. I'm pretty sure I could survive off of pineapple alone.

I had veggies with rice for lunch and dinner almost every day. So simple, so delicious, and so satisfying. I'm boring AF, don't say you weren't warned. 

Dinner spread with Mark's veggie sandwich and baked potato fries (he asked for the chicken sandwich sans chicken and with extra veggies), Kale salad, Pineapple salad, and of course, rice & veggies. 

 I remember when going on vacation or celebrating an occasion was an excuse to "treat  myself". I no longer look at junk food as a "treat", or even as food at all. There is nothing fun about feeding your body crap and in turn feeling like crap.

Side note: The Panama City airport had nothing (I am 100% not exaggerating) but fast food "restaurants". On our way home I ordered a Subway sandwich with veggies thinking that would be my best bet, and shortly after proceeded to get food poisoning. The world works in mysterious ways. 



Rituals: My Daily Green Smoothie

This smoothie is the  holy grail of smoothies. It's my "if I had to choose a last meal" meal and the very thing that gets me out of bed every morning. If for some strange reason I don't have it in the morning, it literally throws off my whole day. When I go on vacation, one of my main concerns is will there be a blender? And can I get to a grocery store to make sure I have everything I need to make my smoothie? I'm a creature of habit and prefer to make and eat my own food so I know for certain that it's made with the highest quality, most nutrient dense ingredients. I don't drink caffeine, but having this smoothie in the morning wakes me up way better than a cup of coffee and makes me feel unstoppable (plants are amazing like that). 

So now that we have established how insane I am (but you already knew that, right?) we can get to the star of the show. Prepare for this thing to rock your world. 


5 Frozen, Peeled Bananas

1-1 1/2 Cups Frozen Pineapple

1-1 1/2 Cups Frozen Peaches

6-8 Pitted Dates

3 HUGE Handfuls of Fresh Spinach

1 TSP Chia Seeds

Put everything in your blender and fill almost to the top with water (I have a Vitamix and it changed my life), blend until smooth. This recipe makes about 8 Cups, and I usually drink 4 Cups early morning and 4 Cups mid morning. 

This is my kinda handful....

Now as we've already established, I'm not good at following recipes and measuring things out. So the bananas, dates, and spinach are always the base of my smoothie, but I will add different fruits depending on what I feel like that day. It doesn't always turn out this beautiful green color, sometimes it's a disgusting brown hue..but I still love it just the same. :)

Let me know what you guys think of this recipe! It's seriously the highlight of my week when one of you makes something I've posted and tags me on Instagram/FB. I am so passionate about Plant-Based eating and couldn't think of anything I'd rather do than spread the love. 



To Die For: (Vegan/Paleo) Chocolate Balls

Am I a genius? I'm not sure, but I'm starting to think the answer is yes. After all, I did create this insanely delicious and nutritious Chocolate Ball recipe!! Per usual, this recipe has been a work in progress for a long time, and was just finally perfected. It originally called for coconut oil, but because I try and avoid oil at all costs (read more on that here), I was thrilled when I made it sans oil and it turned out even better! I prefer to make my own food whenever possible, and only eat whole, plant-based foods, so let's just say I was pretty elated when these guys came out this outrageously delicious.

I'm not good at following recipes, and I have no patience for making things that require 101 ingredients and processes. For me, simplicity is key. So the best part is that these balls (holding back jokes is hard) require four ingredients, a food processor, and literally taste like freaking brownie batter. TBH, I think I've consumed my weight in Chocolate Balls within the last 24hrs, it's really not normal. #halp


15 Pitted Dates

1/2 Cup Whole Raw Unsalted Cashews

1 tsp Vanilla Extract

2  1/2 tsbp Cocoa Powder


Place all ingredients in a food processor fitted with an "S" blade and blend until it forms a dough like ball. Scoop out and roll into  smaller balls, place in freezer for about an hour (or eat right away if you're impatient like me) and you're done! So easy. So good. So healthy. 

After you make these, let me know if you love them as much as I do (which is more than I've ever loved anything before). 



Ok you guys. I did it. I kind of did it. Ok, I definitely at least started it! I’ve been thinking about creating this space for so long and finally said fuck it (I have a potty mouth, you’ll get used to that soon)!

As humans, I feel like we doubt ourselves way too often. I kept putting it off for "later", thinking it wouldn't be perfect, people might not like it, and that I didn't want to be just "another blogger".

Don't worry, I've obviously realized how crazy all of these things sound....because OF COURSE it won't be perfect, of course some people won't like it (Hai hater.), I CAN be "another blogger" and still do my own damn thing, but most importantly, why the hell wait until later, when I have right now? 

So naturally, I decided to start this thing off with pancakes. Because who doesn't love pancakes?? 

I’ve been making these babies for about two years now and just nailed down the recipe to the point where they are perfect every time! They have the added bonus of taking almost no effort to make and tasting great cold! Oh, and did I mention that they are vegan, gluten free and AMAZING!?! Don’t worry, you can thank me later.


3 ripe + spotty bananas

1 1/4 Cup Rolled Oats

2 Tbs Coconut Sugar (optional)

1 Tsp Cinnamon

1 Tsp Nutmeg

1 capful of vanilla extract

Put all ingredients in your blender or food processor and add a touch of water to move things along. Blend until smooth and pour out in even amounts on a parchment paper lined pan. Bake at 350-400 for 8-12 minutes on each side.


The end result should be soft on the inside with a little crunch on the outside, you can top with Peanut Butter + Jelly or just douse with your favorite organic syrup (clearly the method I chose here)!

 Besides pancake recipes, I'm excited to have this space to share, create, and connect with all of you. So here goes nothin'.