Who (mainly speaking to all my authentic Mexicans) doesn’t love potato tacos?! Don’t get me wrong: I love my some grass-fed ground beef, but also, don’t think I forgot about all my vegetarian/vegan folks. Mix of lentils, walnuts, and mushrooms, this earthy mix mimics taco meat, but has plant-based protein, essential omega fatty acids, and filling fiber. Paired with sauteed chili butternut squash- A MASTERPIECE. Fool all your meat eating friends in to this dish!

4 Servings


1 CUP sprouted lentils (I used TruRoots)

1 CUP whole walnuts

2 CUPS mushrooms of choice

1 Garlic clove

1/2 yellow onion

1 TBSP cumin, oregano

1/2 TBSP coriander, chili powder, paprika

1 TSP salt and pepper, cayenne

add all ingredients to food processor and blend until consistent- some chunks but combined thoroughly

Sautee 1 medium steamed butternut squash with 1 TBSP avocado oil, 1 TBSP chili powder, 1 TBSP paprika, 1/2 TBSP red chili flake, and juice of 1/2 lime. Once browned, add in “taco meat” and get crispy with squash. Cook until browned, serve immediately. HOLA!

Butternut Squash Curry Soup


 chill day, hot soup

After a long day of snowboarding (not too shabby for 2 years out), nothing sounded better than a big ‘ol bowl of soup. And this bisque was EVERYTHING. Thick, creamy, warm, comforting. What more could you ask for?


This bisque has soooo many perks to it. Packed with veggies, it has all the nutrient density to fill you up and leave you feeling nutritionally satisfied. To spice it up, turmeric, red chili, black pepper, and ginger all contain components- capsaicin and gingerol- that help ease inflammation and increase blood circulation. So all that bruising, swelling, and soreness is bound to be gone by morning. The secret to getting the right consistency is bone broth! I used my favorite Bonafide Provisions, which can be found in the freezer section at Whole Foods or Sprouts, but TJs has one boxed and ready to go. Bone broth is a natural source of many amino acids found in collagen, the most abundant protein in our body that is responsible for hair, skin, nails, and muscles. Glycine, the main amino acid in cartilage, is extremely high in bone broth, making it ideal for joint and muscle recovery. Glycine is also the precusor for Glutathoine, a cell-bound antioxidant in our body.


1/2 TBSP coconut oil

1/3 cup Mirepoix (carrots, celery, onion)

Medium sized handful ginger, sliced

3 cloves of garlic, mined

1 TBSP Red Chili Flakes

1/2 TBSP Black Pepper

1 whole butternut squash, roughly chopped

1 head of cauliflower, chopped

1 bunch of carrots, diced

1 cup coconut cream

3 cups chicken bone broth

1 TBSP Curry Powder

1/2 TBSP salt

Juice of 2 limes

Microwave squash for 10 minutes to make cutting easier

  1. Heat Coconut oil in large pot. Add Mirepoix, garlic, ginger, and pepper spices. Sautee until brown and toasty

  2. Mix coconut cream, bone broth, curry powder, and salt. Set aside.

  3. Add in veggie base mix with toasted mix in pot. Pour coconut cream/broth base. Let simmer until veggies become soft.

  4. Once softened, use immersion blender to blend until smooth and uniform in consistency (no chunks here)

  5. Zest it up using the lime. Add additional coconut cream, cilantro, or Sambal Chili Paste to add even more flavor!

Acorn squash Stuffed Chili

acorn squash stuffed chili

Perfect for those “chili” fall nights or when you need a little kick to the immune system. Made with Epic Jalapeñn Bone Bone broth, this chili provides the comfort and the spice to warm up any dinner and reboot your liveliness. Feel free to customize the spiciness by adding or omitting whichever spices! Cool thing about this meal, you get to eat your plating


  • 1 TBSP Avocado oil

  • 1 White onion, diced

  • 2 Garlic cloves, minced

  • 1 Green Bell Pepper, diced

  • 3 cups sliced carrots

  • 1 lb Ground meat of choice

  • 1 TBSP Chili Powder

  • 1 TBSP Smoked Paprika

  • 1 ½ TSP each Salt and Pepper

  • 1 can Chipotle Peppers in Adobo, blended

  • 1 bottle Epic Artisanal Jalapeño Bone Broth (found at Whole Foods or Thrive Market) 

  • 1 can Roasted Tomatoes

  • 1 Jalapeño, diced

  • 1 package Cauliflower “Rice”

  • 5-6 Swiss Chard Leaves, cut into strips (or other hearty leafy green- kale, turnip, beet, mustard, etc)

  • 2 Acorn Squash, halved


Prepare ingredients as noted

  1. Heat oil in pot, add in garlic, onion, jalapeno and spices until browned

  2. Begin to cook ground meat with carrots, tomatoes and bell pepper

  3. Once meat begins to brown, add in bone broth and adobo pepper paste. Let simmer for 4-5 hours

  4. While chili is simmering, steam squash for approximately 5 minutes to soften- cut in half. Finish steaming for about 15-20 more minutes until soft

  5. About 20 minutes before serving, add leafy greens and cauliflower rice. Finish simmer

  6. Scoop portions into squash halves and serve as is- try scraping out some squash with each bite!

Overnight Meals you’ll thank yourself for in the Morning


Easy Peasy Faux Pad Thai- 2 ways


I can’t Believe it’s not noodles (featuring Palmini)