January 23, 2018



The work / passion / yoga / dog mom / wife / trying to keep my house clean / maybe have a social life balance is sure an adventure.


I have creative ideas bubbling up out of me, things I want to learn, classes I want to take and just not enough time in the day to do it all.


Anyone else feel crunched for time?


Part of the message in yoga practice yesterday with Yoga with Adriene yesterday was,

“When things get tough, how will you move with grace?”


I don’t want to move through life hastily and frustrated but with ease.

So, as we all should, I will just do the best I can.



So back to the food.



Roasted Brussel Caesar with Cashew Parm.



Caesar Dressing:

  • ¾ cup of soaked cashews

  • ½  cup water

  • 2 tablespoons extra-virgin olive oil

  • 2 teaspoons capers

  • ½  tablespoon Dijon mustard

  • 1 tablespoon lemon juice

  • ½ teaspoon garlic powder

  • ½  tablespoon coconut aminos

  • Salt and Pepper to taste



Roasted Brussels:


Heat oven to 350-365 degrees, depending on your oven.

Cut ends off of the sprouts and cut in half.

I like to peel some of the leaves off to get little crispy bits, but that is personal preference.

Place on a baking sheet, drizzle with avocado oil**, salt and pepper.

Bake for about 20-30 minutes depending on our level of crispy that you like.

Keep a good eye on them to make sure they don’t burn and toss them half way through.


** When using higher temperatures, it’s better to use an oil that has a high smoking point as to not oxidize the oil which causes the release of free radicals.


Cashew Parmesan:


This is an intuitive recipe, meaning eyeball it, taste and adjust if necessary.

Some things are just this way.

The ratio is about 2:1

Cashews to Nutritional Yeast.


  • Dry raw cashews

  • Nutritional yeast


If you’re a strictly recipe follower, here are two vegan parm recipes from Minimalist Baker!





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