Hello Everyone! I hope that you are all doing good! It has been a bit since I last posted a recipe but things have been really busy with a new job and life in general! I have a bunch of recipes that I have shot but just haven't had the chance to write them out, hopefully now that things are a little less hectic I can be back to a normal posting schedule! Today I am going to share another hummus recipe (Roasted Carrot and Parsnip Hummus Recipe here) but I have to say that this is the best hummus I have made in my opinion! It is smokey and cheesy and so good! Keep reading for recipe!   

Cheezy Hummus
Total Time to Make: 5 minutes
Gluten Free/Dairy Free/Vegan/Plant Based/Dips/Hummus/Easy/Party Food

Ingredients:
*3/4 Cup of Cashews (Soaked in hot water for at least an hour)
*1/2 Cup of Veggie Broth 
*2 Garlic Cloves
*Juice of Half a Lemon
*1/2 Cup of Nutritional Yeast
*1 Can of Cooked Chickpeas
*2 Tbsp of Tahini
*1 tsp of Sea Salt
*4-5 Drops of Liquid Smoke
*Fresh or Dried Herbs of Choice (I used basil, dill, parsley, oregano and ground white pepper) (use as much or as little as you want) 

Directions: 
*Soak the cashews for at least one hour before preparing the hummus, the longer the better though as you want the cashews to blend well. 

*In a high speed blender or food processor place the cashews, veggie broth, garlic, lemon juice, nutritional yeast, chickpeas, tahini salt, liquid smoke and dried herbs. Blend until smooth. 

*Place in a bowl and serve immediately  with gluten free crackers, gluten free pita or veggies. Enjoy!

As I mentioned, this is my favorite hummus recipe that I have made so far. I feel like the smokiness makes this dip unique and it should come as no surprise that anything that tastes cheezy, I am down to eat! The cashews add a creaminess that I have not really tasted in a hummus before and with the tahini it is really a winning combination. This dip tastes great with veggies and crackers but tortilla chips or pita would also taste great! This dip would be perfect to bring to a barbecue or a party and would pair great with my Roasted Red Pepper Dip. 
It is hard to believe that we are already into June and that summer is fast approaching! I am curious what you all have planned for the summer. Let me know in the comments below! 
xo.

Hello Everyone! Happy Weekend! I hope that you are all enjoying the sunshine and some fresh air!
I am not sure about you but when I think of watermelon, I think of warmer weather and picnics so today I am going to show you two different watermelon recipes which would be perfect to bring to a picnic or a BBQ. Watermelon is probably my favorite fruit and it is also so versatile. I use watermelon to make a sashimi recipe (Let me know if you are interested in seeing that on the blog!) and it also goes great in a salsa or a salad like the recipes I am going to share with you. The watermelon salsa is savory with a hint of spice and the watermelon salad is refreshing and perfect for a hot day, both are also super easy to make! Keep reading for recipes! 

Watermelon Salsa:
Prep Time: 5 minutes/Marinade Time: 30 minutes/ Total Time: 35 minutes
Gluten Free/Dairy Free/Plant Based/Vegan/Dips/Snacks/Easy

Ingredients:
*1/2 a Watermelon (Diced into Bite Sized Cubes)
*1/2 a Red Bell Pepper (Diced)
*1/2 a Orange Bell Pepper (Diced)
*1/4 of a Cup of Red Onion (Thinly Sliced)
*1/2 a Jalapeno Pepper (Add More According to Spice Preference)
*Juice of 1/2 a Lime
*Bunch of Cliantro
*1/2 a tsp of Balsamic Vinegar 
*Salt to Taste
*Pepper to Taste

Directions: 
*Chop up the watermelon into bite sized pieces along with the red, orange and jalapeno peppers. Slice the red onion as thin as you can using a mandolin or a very sharp knife. Roughly chop the cilantro. 

*Place the chopped veggies and watermelon into a serving bowl. Add the lime juice, balsamic vinegar, salt and pepper. Stir to coat evenly. Place in fridge for about 30 minutes if you have the time to so the flavors can marinate for a bit before serving. Serve with tortilla chips or crackers. Enjoy! 

Watermelon Salad:
Prep Time: 5 minutes/Marinade Time: 30 minutes/Total Time: 35 minutes
Gluten Free/Dairy Free/Plant Based/Vegan/Salad/Summer/Easy

Ingredients: 
*1/2 a Watermelon
*2 Tbsp of Extra Virgin Olive Oil
*Juice of 1/2 a Lime
*Bunch of Mint
*Salt to Taste
*Pepper to Taste
*Vegan Cheese (I Used a Daiya Gouda Block) (Optional)

Directions:
*Chop up the watermelon into bite sized pieces and place into a serving bowl. Roughly chop the mint and place into bowl along with the olive oil, salt and pepper. Stir to coat evenly. Place in fridge for about 30 minutes so that it has time to marinade. 

*Once the salad has marinaded for a bit, grate the vegan cheese over the salad and stir to combine. Serve with dinner as a side or with other snacks. Enjoy! 

I hope that you have enjoyed these two watermelon recipes, they are so easy to make! These recipes while so different really go well together. The salsa is unique with the addition of balsamic vinegar but it really makes this salsa stand out! I enjoy that it is very colorful and that along with the softness of the watermelon it has a great crunch with the peppers and onion and I enjoy that it is more savory than sweet. The salad is just so refreshing with the mint and it really makes me think of summer; this dish is also more savory than sweet with the saltiness of the cheese and olive oil but it is perfect for something a little different to bring to an outdoor party. These watermelon dishes take little to no time to prep and I assure you that you will love them! 
Do you have a favorite watermelon recipe that may be a little off the cuff? Let me know in the comments below! Have a great Sunday! 
xo. 

Hi Everyone! How have your weeks been?! Spring is FINALLY here, it was the longest winter ever. I speak for a lot of people but I am definitely walking with a bit more pep in my step now that the weather is nice. Today I thought I would share a bruschetta recipe with a gluten free crostini. The great thing about bruschetta is that most of the time, it is naturally plant based.  This is such an easy recipe to make and it is delicious! Keep reading for recipe! 

Bruschetta with Gluten Free Crostini
Prep Time: 10 minutes/ Cook Time: 12 minutes/ Total Time: 22 minutes
Gluten Free/ Dairy Free/ Plant Based/ Vegan/ Appetizers/ Snacks/ Easy 

Ingredients:

Bruschetta:
*1 Package of Grape Tomatoes (Sliced into Bite Sized Bits)
*1/2 a Large Sweet Onion (Diced)
*1 Bunch of Fresh Basil (Chopped into Bite Sized Bits)
*3 Garlic Cloves (Minced)
*1 Tbsp of Balsamic Vinegar
*2 Tbsp of Olive Oil + 1 Tbsp for Cooking Onions
*1/2 tsp of Sea Salt
*1/2 tsp of Sugar

Crostini:
* 1 Udis Gluten Free Baguette 
*2 Tbsp of Olive Oil
*1 Tbsp of Garlic Powder 
*1 Tbsp of Onion Powder
*2 Tbsp of Nutritional Yeast
*1 Tbsp of Parsley
*1 Tbsp of Dill
*1 Tbsp of Basil
*1 tsp of  Sea Salt
*1/2 tsp of Pepper 

Optional: 
*Castelvetrano Olives
*Balsamic Glaze
*Fresh Basil

Directions:
*Preheat oven to 385 Fahrenheit.

*Place the diced onion into a pan over medium-high heat with a Tbsp of olive oil. Cook the onions for about 6 minutes or until the onions start to sweat and are translucent. Take off heat and set aside.

*Cut up the baguette into small pieces and place on a baking sheet lined with foil or parchment paper. Brush the baguette with olive oil. In a small Tupperware container, add the garlic powder, onion powder, nutritional yeast, parsley, dill, basil, salt and pepper. Shake to mix. Add mixture to top of the crostinis. Any leftover can be used as a seasoning (it tastes great on popcorn)! Place the baking sheet onto the top rack of the oven for 6 minutes. 

*In the meantime prepare the bruschetta by slicing the tomatoes into bite sized pieces and chopping the basil. Place into a large serving bowl, add the cooked onions to the serving bowl as well. Add in the balsamic vinegar, olive oil, salt and sugar. Mix to combine evenly. 

*Once the crostini has cooked, place onto serving board or plate. Add the bruschetta to the top of the crostini. Garnish with olives and balsamic glaze. Serve immediately.

**The bruschetta will last in the fridge for up to a week. 

I hope that you have enjoyed this recipe! Like I mentioned, it is super easy to make and is a great party idea or if you are planning on having appetizers for dinner (which I do a lot!). I have really been loving tomatoes lately and I have been eating them in salads, making myself tomato sandwiches and I have actually made this recipe a few times since shooting these pictures! Tomatoes make me think of summer and gets me excited to start growing them in a few months! 
I am curious, how are you spending your time now that the weather is warming up? Let me know in the comments below! 
​xo. 

Hey Everyone! I hope that you are all doing good and enjoying your weeks. 
I have mentioned it before but I love homemade soup, it is one of my favorite things; what you may not know is that my favorite kind is pea soup. Growing up one of my favorite things was after a large family dinner like Easter, my Auntie would take the leftover ham and make the BEST pea soup. Now that I have converted my diet, I thought I would try and make a plant based version without the ham. What really works with this soup is the sweet potato which acts as a wonderful substitute and it is difficult to tell the difference, keep reading for the recipe! 

Vegan Split Pea Soup
Prep Time: 10 minutes/ Cook Time: 1 hour/ TOTAL Time: 1 hour and 10 minutes
Gluten Free/Dairy Free/Plant Based/Vegan/Soup/Dinner

Ingredients:
*2 Cups of Split Peas
*1 Large Onion (Diced)
*2 Ribs of Celery (Chopped)
*1 Red Bell Pepper (Chopped)
*1 Yellow Bell Pepper (Chopped)
*2 Cloves of Garlic (Minced)
*1 Cup of Carrots (Chopped)
*1 Large Sweet Potato (Chopped)
*6 Cups of Vegetable Broth
*1/2 tsp of Oregano (Fresh or Dried)
*1/2 tsp of Dill (Fresh or Dried)
*1/2 tsp of Paprika
*1/2 tsp of Dried Basil
*1 Bay Leaf
*Salt to Taste
*Pepper to Taste
*Olive Oil (For Garnish)
*Coconut Yogurt (For Garnish) 

Directions:
*Start by chopping up the celery, bell peppers, carrots and sweet potato and dicing the onion. 

*In a large stock pot over medium-high heat add the onions, celery, bell peppers and carrots with a bit of the vegetable stock. Cook for around 10 minutes stirring occasionally until veggies start to soften and the onion is translucent. 

*Add in the garlic, oregano, dill, paprika and basil to the pot, stir to coat the veggies evenly. Cook for another 5 minutes stirring occasionally so the garlic does not burn.

*Pour in the vegetable broth, sweet potato, split peas and the bay leaf. Stir to combine.

*Turn down heat to medium low and simmer the soup for 45-50 minutes covered until the split peas begin to soften and pop and the sweet potato is soft enough to puncture it with a fork. Remove the bay leaf.  

*Once the soup has cooked, use an immersion blender to puree the soup, I like to leave mine a bit chunky but it is up to you how you want the consistency of your soup! If you do not have an immersion blender, a regular blender will work as well! Just make sure that your blender is able to blend up things that are hot, the one that I have does not so I need to wait for things to cool before I can use it. 

*After the soup has been blended, place into bowl and serve immediately. Enjoy! 

I hope that you have enjoyed this recipe, I have made this a few times now because it is so good! This is a thick and hearty soup and is perfect for an easy dinner or to have for lunch as leftovers as it is so easy to heat up. Like I mentioned, pea soup reminds me of growing up and the family dinners we would have when I was a kid. This soup is perfect to make in the middle of the week as there is a lot leftover for dinners or to freeze for a meal when you are in a rush. To me, this is the ultimate comfort meal and brings back great memories; I am curious, what dish or meal brings you the most comfort? Let me know in the comments below! 
xo. 

Hello Everyone. Happy Sunday! 
Today I thought I would make something a little bit different and show you this recipe for a sweet onion and red pepper relish. This is super easy to prepare and can be used for so many different things; this is great on its own as a snack with crackers or would also taste good on top of a flatbread or tacos. This is not like anything I have made before, the flavor is very unique and almost has a sweet and sour taste to it with a hint of spice. Keep reading for recipe. 

Sweet Onion and Red Pepper Relish
Prep Time: 10 minutes/ Cook Time: 20 minutes/ TOTAL TIME: 30 minutes
Gluten Free/ Dairy Free/Plant Based/Vegan/Dips/Easy

Ingredients:
*1 Large Sweet Onion
*2 Red Bell Peppers
*2 Tbsp of Olive Oil
*5 Cloves of Garlic
*1 tsp of Sea Salt
*1/2 tsp Red Pepper Flakes
*1 tsp of Dijon mustard
*1 tsp of Balsamic Vinegar
*1/2 Cup of Sugar
*1/2 Cup of White Wine Vinegar
*Dill (For Garnish)

Directions:
*Chop up your sweet onion and red pepper into small pieces

*Over medium heat, saute the sweet onion and red pepper in a saucepan with the olive oil for about 4 minutes until the onion starts to soften

*Add the garlic, salt, red pepper flakes, balsamic vinegar and mustard into the saucepan and continue sauteing stirring frequently for about 5 minutes. Reduce the heat to medium low to prevent the garlic from burning. 

*Add the sugar and the vinegar, bring to a simmer at medium-high heat and cook stirring every so often for about 10 minutes or until most of the liquid has been absorbed. 

*Let the relish cool. Place into a bowl to serve immediately or place in fridge for up to a week.  

I hope that you have enjoyed this recipe! It is something that I will be making again as I really liked the flavor, I liked that it is tangy but also a bit spicy with the red pepper flakes. This would make a great addition to a party or used as a condiment with dinner and it is also super easy to make which is nice! 
I hope that you have all had good weekends, what did you get up to? ​Let me know in the comments below!
xo. 
**I adapted this recipe from the hotforfood cookbook!

Hey Everyone! I hope that you are all having a great week! 
As many of you know, Hawaii is one of my favorite places! There is an energy in Hawaii that is unlike anywhere else I have been and there are so many things that are unique about spending time there; one of those things is poke. Traditionally a poke bowl is made up of marinaded sushi grade fish, fresh veggies and seaweed but there are so many different variations! Watermelon has become a popular substitute for fish among those that eat a plant based diet and it marinades so well that while it is not quite the same, it is so similar and tastes amazing! Keep reading for recipe. 

Watermelon Poke Bowls:

Prep Time: 15 minutes/ Time to Marinade: 30 minutes/ Total Time: 45 minutes
Gluten Free/ Dairy Free/ Plant Based/ Vegan/ Dinner

Ingredients:

Marinade:
*1 Tbsp of Gluten Free Soy Sauce or Coconut Aminos
*2 Cloves of Garlic (Minced)
*Juice of 1/2 a Lime
*2 tsp of Rice Vinegar
*1 Tbsp of Agave
*1 tsp of Sesame Oil
*1/2 tsp of Chili Flakes (Optional)

Poke Bowl:
*1/2 a Mini Watermelon (Diced into Bite Sized Cubes)
*1/2 of a Sweet Onion (Diced)
*Cucumber (Diced)
*Mango (Diced)
*Red Cabbage (Thinly Sliced)
*Water Chestnuts
*Yellow Bell Pepper (Diced)
*Green Onion (Chopped)
*Carrot (julienned) 
*Seaweed (For Garnish)
*Sesame Seeds (For Garnish)
*Macadamia Nuts (For Garnish)
*Pickled Ginger (For Garnish)
**(I have not added measurements for the veggies because it is up to you how much you want to add to your bowls) 

Directions:
*Start by cutting up your watermelon into bite sized pieces. Place the watermelon into a Ziploc bag. Dice the sweet onion finely and place in Ziploc bag as well. 

*Into a bowl add the coconut aminos, minced garlic, lime juice, rice vinegar, agave, sesame oil and chili flakes. Whisk together. Add the marinade to the Ziploc bag. Close the bag and shake to coat the watermelon and onions. Set in the fridge for at least 30 minutes to let the sauce soak into the watermelon.  

*While the watermelon is marinading, cut up the cucumber, mango, red cabbage, bell pepper, and green onion. Julienne the carrot and remove the water chestnuts from the tin.

*Once the watermelon has been marinaded, place into a serving bowl. Add the mango and veggies to the bowl. To garnish add the seaweed, macadamia nuts, pickled ginger and sesame seeds. Mix to combine. Serve immediately. 

I hope that you have enjoyed this recipe! The fun part of making a poke bowl is getting creative with whatever ingredients you want to add to it. I added what I felt like but there are plenty of other fruits and veggies that would also be awesome in this bowl like pineapple or avocado. This is an awesome recipe for the upcoming warmer months (hopefully that is sooner rather than later!!) and is so fun to make especially if you are short on time and need something quick to whip together! 
I am curious to see how you create your poke bowl, tag me on my instagram ​as I would love to see what you come up with! 
xo. 

Hi Everyone!
It is hard to believe that it is already April, the last few months have flown by! Although it is already April, like a lot of you I am still waiting for spring to get here. I am ready for the snow to leave and the nicer weather to finally arrive! In the meantime, I will just make food that reminds me of picnics and the sun! Which brings me to today's salad recipe, I have made a roasted cauliflower and chickpea salad with a maple balsamic dressing. It is so good!  I love roasted veggies, I have them with most of my meals in one way or another and it really stands out in this salad in particular. The chickpeas in this salad are also important, especially if like me you are eating a mostly plant based diet..chickpeas are an awesome source of protein and give this salad a great texture! Keep reading for recipe.

Roasted Cauliflower and Chickpea Salad with Maple Balsamic Dressing:
Prep Time: 10 minutes/ Cook Time: 35 minutes/ TOTAL TIME: 45 minutes
Gluten Free/ Dairy Free/ Plant Based/ Vegan/Dinner/Salad

Ingredients:
*1 Medium Head of Cauliflower
*1 400ml Can of Chickpeas
*1/2 of a Red Pepper
*1 Ripe Avocado
*Bunch of Cilantro
*1 Tbsp of Olive Oil
*1/2 tsp of Garlic Powder
*1/2 tsp of Onion Powder
*1/2 tsp of Paprika
*1/2 tsp of Salt
*1/2 tsp of Pepper
*Sprinkle of Sugar

Maple Balsamic Dressing:
*2 Tbsp of Olive Oil
*1 Tbsp of Balsamic Vinegar
*1 Tbsp of Maple Syrup
*1 Tbsp of Veganaise (if you want the dressing to be creamier, add more until desired consistency)
*1 tsp of Dijon Mustard 
*Sprinkle of Garlic Powder

Directions:
*Preheat oven to 425 Fahrenheit

*Cut up cauliflower into bite sized florets. In a bowl mix together cauliflower, olive oil, garlic powder, onion powder, paprika, salt, pepper and sugar. Once combined, place cauliflower onto foil lined baking sheet and place in oven for 25 minutes.

*After 25 minutes, add drained chickpeas onto the baking sheet and continue baking for another 10 minutes. The cauliflower should be browned and chickpeas should be just starting to brown and be a little crispy.

*While the cauliflower is roasting, chop up the red pepper, cilantro and avocado. Set aside

*In a bowl, whisk together the olive oil, balsamic vinegar, maple syrup, veganaise, Dijon mustard and garlic powder for the dressing. Set aside

*In a large bowl combine the roasted cauliflower, chickpeas, red pepper, avocado, cilantro and maple balsamic dressing. Mix to combine. Serve immediately.    

I hope that you have enjoyed this recipe! It is so easy to make and is a great salad to have for dinner. This is definitely a salad that I would recommend because I love the roasted veggies combined with the sweetness of the dressing, plus it is so colorful which is always a bonus in my mind! It has just the right amount of crunch and tastes super fresh! If you try this recipe, please let me know in the comments below if you enjoyed it! Also feel free to leave any suggestions on what you would like to see me make, I would love to hear from you! 
xo. 

Hi Everyone! 
Happy Long Weekend! Today I am sharing these plant based onion rings and you are going to love them! They are crispy, have a hint of spice and are so good! A big misconception with eating a plant based diet is that it is all super healthy or tasteless and this recipe proves that is not the case! I thought I would do something a bit different with the dipping sauce as well and I made a balsamic aioli which actually tasted really good with the onion rings! Keep reading for the recipe! 

Plant Based Onion Rings:
Prep Time: 10 minutes/ Cook Time: 20 minutes/ TOTAL TIME: 30 minutes
Gluten Free/Dairy Free/Plant Based/Vegan/Snacks/Appetizer

Ingredients:
*1 Large Sweet Onion
*1 Cup of Unsweetened Almond Milk
*2 tsp of Hot Sauce (Divided) (I used Sriracha but you can use whatever you have or something hotter if you want it spicier)
*1 tsp of Apple Cider Vinegar
* 1 Cup of Gluten Free All Purpose Flour
*1 tsp of Paprika
*1 tsp of Garlic Powder 
*1 tsp of Onion Powder
*2 Cups of Gluten Free Panko Style Bread Crumbs
*Salt to Taste
*Pepper to Taste

Balsamic Aioli:
*1/2 cup of Veganaise
*1 tsp of Olive Oil
*1 tsp of Balsamic Glaze (I used Nonna Pia's Garlic Flavor) 
*1 tsp of Garlic Powder
*Lemon Juice (I just cut a small slice and used that)

Directions:
*Preheat oven to 450 Fahrenheit 

*Peel and slice the sweet onion into rings about 1/3 inch thick. Separate the rings and set aside. 

*You are going to need 3 medium sized mixing bowls. In the first bowl, combine the almond milk, 1 tsp of hot sauce and the apple cider vinegar. Whisk to combine. While you are whisking the milk, you should notice it thicken a bit..this is the consistency you want. Let mixture sit while you prepare the other bowls.

*In the second bowl, combine the gluten free flour, paprika, onion powder, garlic powder, salt and pepper. Stir to combine

*In the third bowl add the gluten free bread crumbs and the other tsp of hot sauce. Massage the hot sauce into the bread crumbs to coat evenly. 

*Now take an onion slice and dip it into the almond milk bowl first coating it completely. Then dip it into the second bowl with the flour, making sure that the ring is completely covered; shake off any extra flour. Dip the onion back into the almond milk mixture and then finally into the breadcrumbs coating the ring completely. Place the ring on a parchment lined baking sheet and repeat process until all the rings have been coated in flour and breadcrumbs.  

*Make sure that the rings are evenly placed onto the baking sheet, bake the rings for around 20 minutes (flipping halfway through) until the rings are crispy and have started to brown around the edges. Once cooked, set aside and allow to cool for a few moments.

*While the onion rings are cooking, in a small bowl mix together the veganaise, olive oil, balsamic glaze, garlic powder and lemon juice. Stir to combine. Set aside or put in the fridge. This aioli will last in the fridge up to a week. 

*Place the rings onto a plate and serve with the balsamic aioli or ketchup. Enjoy! 

I hope that you have enjoyed this recipe! It is a bit of a process to make them, but they are so worth it! These are a prefect junk food to indulge in and taste so similar to an onion ring that you'd find anywhere else. These would be great to bring to a party as it is so hard to tell the difference, I had recipe testers for this one and they were pleasantly surprised by how similarly they tasted to the real deal! I will be making these again and can not recommend these enough if you are looking for a fun recipe to make! I hope that you all have a great Easter and long weekend! What are your plans? Let me know in the comments below.
xo. 

Hi Everyone! Happy Friday! What are your plans for the weekend?
Today I am going to share something a little different with you although it is still a dip which should be no surprise to anyone! Muhammara is a middle eastern dish that is quite unique and may not be for everyone but I thought it was so good! I love roasted red peppers and combined with walnuts and breadcrumbs really made it standout. Keep reading for recipe!  

Muhammara
Prep Time: 10 minutes/ Cook Time: 25 minutes/ T0TAL TIME: 35 minutes
Gluten Free/ Dairy Free/ Plant Based/Vegan/Dips/Snacks

Ingredients:
*3 Tbsp of Pomegranate Juice 
*3 Whole Red Bell Peppers (Skin On)
*3 Tbsp of Gluten Free Bread Crumbs
 *1/2 tsp of Ground Cumin
*1 tsp of Salt (Plus More to Taste)
*1 Clove of Garlic (Minced) 
*1/2 Cup of Raw Walnuts
*1 Tbsp of Olive Oil
*2 Tbsp of Lemon Juice 
*1/2 tsp of Chili Flakes (add more depending on preference) plus some for garnish 

Directions: 
*Preheat oven to 450 Fahrenheit 

*Place whole peppers on a parchment lined baking sheet,drizzle with olive oil. Roast peppers for 25 minutes, rotating half way through or until peppers have blackened and skin has withered. Take peppers out of the oven, cut the stems off the top and remove the innards, let cool. 

*In a high speed food processor add the pomegranate juice, gluten free bread crumbs, cumin, salt, garlic, walnuts, olive oil, lemon juice and chili flakes. Pulse to combine. Add the roasted red peppers and pulse a couple more times. You want it to have a thicker consistency so do not fully process! 

*Add dip into a bowl, add chili flakes for the garnish on top. Serve immediately with veggies, gluten free pita or crackers. Enjoy!

**Dip is best served fresh, but will last in the fridge for up to 3 days. 

I hope that you have enjoyed this recipe! This is so easy to make as all you do once the peppers are cooked is throw all the ingredients into a food processor! It has a kick of heat with the chili flakes but also a sweetness with the roasted peppers and pomegranate juice. It is definitely a unique taste but I recommend it if you are looking for something new to make, I will absolutely be making this again! 
What are your plans for the weekend? Let me know in the comments below! 
xo. 

 Hi Everyone!
Today I thought I would do something a little different than my usual recipe posts and talk about happiness and being grateful. Since January I have made it a priority in my life to make gratitude lists as often as I can. It really helps me put things into perspective and makes me appreciate things in a different light. Today I am going to share ten things that make me happy or that I am grateful for in no particular order. Enjoy!

*1: Taking Baths- There are not many things that make me happier than having a bath. To me it is the easiest way to relax and unwind. Plus like most people, I love a good bath bomb or bubbles which makes it more fun. Normally when I take a bath I go all out with candles, music and a face mask to make it feel more like a pamper sesh which leaves me feeling awesome! 

*2: Books- I have always loved reading and getting lost in a good book. Some people love watching TV to escape but I prefer getting swept up in a book. Books have always been a source of comfort to me and boost my mood when I can set aside some time to read. I am thinking that I will write a post on my favorite books so keep an eye out for that!

*3:Cooking- Cooking has quickly become a huge passion of mine and is something that I absolutely love. It is so much fun to create a dish and then make it look good before enjoying it! Cooking also gives me time to think and is actually quite relaxing. It is a huge source of happiness and I am grateful for it being in my life.

*4: My Family- My family has always been a huge source of love and support in my life no matter what is going on. I know that I can always reach out and receive an out pour of advice, an ear to listen or just a general cheering up and I am so beyond grateful for that. I definitely lucked out when it comes to my family and am so thankful for the individual relationships I have with them. 

*5: Taking/Editing Photos- Since getting a camera for Christmas this has become another new favorite thing of mine to do. I really love taking the photos for my blog posts, sorting through them, picking out the ones I like best and editing them! I like having control of the pictures I am putting on the internet and it has been so fun learning my way around a camera! 

*6: My friends- Without my friends, these past few months would have been a lot harder than they were. I have some exceptional friends who I can lean on in times of need, who are so supportive and make me laugh more than anything. I am very grateful for the people I choose to surround myself with and I appreciate you all!

​*7: Tea- It will be no surprise to those that know me that tea made this list! Not much makes me happier than a hot cup of tea to relax or warm up on a cold day. Tea makes me feel better if I am sick and cheers me up if I am feeling down; fresh iced tea is also one of my favorite things to drink. To me there is nothing better than curling up with a cup of tea and a good book on a lazy day!

*8: The Ocean- I feel more my authentic self when I am close to the ocean and it relaxes me in a way that is hard to explain. I am definitely happiest when I am by the ocean and I am grateful that I have traveled to see some awesome beaches but also that I have family that live so close to the ocean! 

*9: Traveling- Going to explore new places is one of the greatest joys in life in my opinion. Being able to travel and experience things that you are not used to whether that be in the culture or just in whatever setting you are in is an amazing feeling. I have been lucky in that I have had some really great vacations in my life and I hope to have more in the future! (travel bucket list post here)  

*10: This Blog- I am grateful for this blog everyday, it is so important for me to have a creative outlet whether it be through writing or making a recipe come to life. Back in 2014, I felt like I needed a place to get my thoughts out and it has turned into something much more. I am also thankful for those that encouraged me to start this blog in the first place and have stayed supportive throughout this journey and also to those who are fairly new and give me feedback and encouragement, I appreciate all of you. 

I hope that you have enjoyed my list of things that make me happy or I am grateful for and encourage you to make one for yourself, especially if you are having a rough day; thinking about and writing down what makes you happy is an easy way to turn your day around and shows you what you do have. Personally this has helped me out a lot recently and would love to hear a few of the things that you are grateful for in the comments! 
​xo.