Vegetarian & Gluten-Free
  • 2 zucchini (1 cup after water pressed out)
  • 1/4 cup lemon zest
  • 1/4 cup lemon juice
  • 1/4 cup almond milk (or other plant-based milk)
  • 1/4 cup olive oil
  • 1 teaspoon vanilla extract
  • 1 egg
  • 2 cups gluten-free flour
  • 1 cup coconut brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • teaspoon cinnamon
  • 1/2 teaspoon salt


  • 1 cup confectioner’s sugar
  • 2 tablespoons lemon juice
Preheat over to 350F. Oil loaf pan. Grate zucchini. Press in paper towel to remove water. In a large bowl, mix sugar, milk, lemon juice, lemon zest, vanilla, oil, and egg. Add baking powder, baking soda, cinnamon, flour. Mix until batter is thick. In another bowl, make glaze by mixing lemon juice and confectioner’s sugar. Set aside. Pour batter into loaf pan and bake up to 45 minutes, until knife inserted into center comes clean. Let cool completely. Pour/spread icing over loaf cake. Enjoy.
Vegan & Gluten-Free
  • 1 – 2 packages of fresh Brussel sprouts
  • 2 Tbsps. Olive Oil
  • Salt
  • Pepper
  • Balsamic Vinegar Glaze
Preheat over to 425F. Cut Brussel sprouts in half. In a large bowl, toss with olive oil, salt, and pepper. Transfer to baking sheet and roast until sprouts are fork tender and caramelized. Brush with balsamic glaze and cook additional 5-7 minutes, careful not to burn. Remove from oven and add additional salt or balsamic glaze, if needed.

Vegan & Gluten-Free

  • 2 cups coconut meat, cut into bite-size pieces (found bagged at Sprouts)
  • Juice of 4 limes, and tsp of lime juice
  • 1/4 cup orange juice
  • 1 large red onion, diced
  • 2 medium tomatoes, diced
  • 1/2 large cucumber, diced
  • 1/2 jalapeño, seeded & minced
  • 1/2 bell pepper, seeded & diced
  • 1/4 cup fresh cilantro
  • 1 1/2 tsp olive oil
  • 1/2 tsp sea salt
  • Pinch cayenne
  • 1 avocado, diced
  • Tortilla chips for serving
In a bowl, combine coconut with lime juice and orange juice, mix well to thoroughly cover. Add all other ingredients, excluding avocado. Gently toss them together to ensure all the ingredients are fully incorporated. Cover and let the ceviche marinate in the refrigerator for at least 30 minutes. (It gets better the longer you wait.)
When you are ready to serve the ceviche, add the avocado and a dash of lime juice, and toss everything together again. Add additional salt and pepper as needed. Serve the dish cold with chips.
Vegan & Gluten-Free
A 13.5 oz. can full-fat coconut milk
1 3/4 c unsweetened almond milk
1/2 c  maple syrup
1 tsp vanilla or powdered bourbon vanilla
2 tsp cinnamon
3/4 tsp salt
Special equipment: ice cream machine
Combine coconut milk, almond milk, and maple syrup. Bring to simmer, stirring occasionally.
Remove from heat and blend for about a minute. Add the vanilla, cinnamon and salt and blend to combine. Transfer to a storage container and let cool before covering and refrigerating. Refrigerate for at least 2 hours. Put into ice cream machine until firm. Transfer to container to firm for about an hour.