Nourishing Fall Bowls & Meal Prep Tips


A few quick and delicious recipes to make ahead of time, so that next time you’re famished, you can simply go into the fridge and throw a bunch of these together in a bowl for a nourishing lunch.

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Spiced Sweet Potato Breakfast Bowl

Fall is upon us, and I for one am excited to break out my warmer spices and make some heartier breakfasts. You don’t always think of sweet potato as being a breakfast food, but I have found that this bowl is the perfect thing to get you going, especially on a brisk fall morning. Satisfying sweet potato, creamy coconut milk, a dash of vanilla, sea salt, cinnamon and allspice are blended together and topped with granola, nuts, seeds and more in this delicious breakfast bowl recipe. 

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Indian lentils with kale (masoor dal)

On a cold winter night, I can’t think of anything more satisfying then curling up with a bowl of comforting and aromatic dal (indian lentils). This dal is so nutritious and filling- not to mention super easy to make and delicious. Find the recipe below!




  • 2 tbsp ghee butter (or coconut oil)
  • 1 cup rinsed red lentils ( you could use other lentils if you don’t have red)
  • 4 cups water
  • 1 inch fresh ginger  minced)
  • 1 diced medium tomato (or 1/2 can of diced tomatoes)
  • 4 garlic cloves (minced)
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cumin seeds (could probably just use ground cumin but wouldn’t taste as authentic)
  • 1 bunch chopped greens (kale, spinach, mustard greens, collard greens etc)
  • 1/2 a bunch of cilantro diced
  • cayenne pepper per taste (start with 1/2 tsp)

*Garnish with extra cilantro, lime wedges, and serve with basmati rice or naan


Heat up oil or ghee butter in a medium to large pot or saucepan. Add cumin seeds and let them go for 30 seconds to 1 minute, until sizzling and fragrant.

Next, add your turmeric, ginger, garlic, cayenne, and tomato. Cook on medium heat until everything is softened and fragrant, just a few minutes.

Then, add your lentils, salt, and the 4 cups of water to the mix and bring to a boil. Once boiling, cover the lentils, reduce to low heat and let cook for about 15 minutes.

After the lentils are softened but not too mushy, go ahead and add in your chopped greens and let this all meld together for about 5 minutes to until the greens have wilted.

Enjoy this dal with savory indian chickpea crepes or grain-free flatbreads garnished with  cilantro!




An Ode to toast: Toast inspiration, recipes and more


If you’ve ever visited my Instagram, you may have noticed I have quite an affinity for toast- extravagant and colorful toasts at that. I tend to do things a bit over the top; I want all of the colors, all of the textures, and all of the flavors. Although these toasts look somewhat elaborate, they are in fact rather simple to come up with. All you need is some leftovers and a little spark of creativity.


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