The perfect breakfast duo for when you just can’t decide between sweet or savory.
The avocado toast is topped with sprouts, extra virgin olive oil, and sliced cherry tomatoes. I used Justin’s almond butter and sprinkled cinnamon and cacao powder on top for the sweet toast!
Read MoreIf you’re not eating gazpacho in the summer you are seriously missing out! This refreshing soup made purely of raw vegetables is vegan, gluten-free, and dairy-free. It’s the perfect summer dish for a weeknight dinner - just toss everything in a blender, chill, and serve! I love to pair my gazpacho with avocado toast or a side salad for a light dinner.
Read MoreWhen I’m craving something sweet, it’s usually almond butter or dark chocolate, and these delicious little bars have both. Not only are they a healthy dairy-free, gluten-free, vegan, and paleo dessert, you only need four ingredients to make them. This recipe also requires no baking time - just pop the bars into the freezer until they’re firm. I added a little sea salt on top of them too.
Read MoreI will eat sweet potatoes any way, but this has to be one of my favorites: fresh sweet potato fries with paprika and sea salt. I cook mine in an air fryer which uses less oil and is faster (and less messy!) than cooking them in a skillet or the oven.
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