Tom Kha Soup – Dairy Free!

Fall is upon us! What better way to honor the changing of the seasons than with a yummy soup?? I personally love making soups – it’s such a great way to pack in a bunch of veggies and, my personal favorite, BROTH. The other day, after snagging a couple stalks of lemongrass from the grocery store, I decided to make some tom kha.


Now, this isn’t super traditional. I didn’t have galangal, I didn’t have keffir limes leaves, nor fish sauce…but what I did have was a desire for tom kha and the ability to improvise!


Here’s what I put in my version of tom kha…

2 Stalks lemongrass, chopped in half and smashed to release flavor

2 32oz Containers of chicken broth (homemade is preferred, but I didn’t have that on hand)

2tbsp Coconut oil

1 13.5oz Can of full-fat coconut milk

1/4C Fresh squeezed lime juice + zest of one lime

1in. Fresh ginger, peeled and minced

1tbsp red pepper flakes

4 Cloves fresh garlic, minced

1/2 Yellow onion, roughly chopped

1lb Chicken thighs cut into bite-size pieces

6-8oz Mushrooms sliced – I used baby bellas, but shiitake or maitake would be awesome too!

2tbsp Oyster sauce (fish sauce is preferred, but again – working with what I had)

1tsp Coconut sugar (or any sugar)

Cilantro, mae ploy (sweet chili) sauce, and a lime wedge for serving!


In a large soup pot over medium heat, melt coconut oil. Add onion and saute about 5 minutes. Add broth and chicken thigh pieces and bring to a boil. Reduce heat and simmer with lid on while chicken cooks, about 10 min. After 10 min, add in your mushrooms, half of the minced garlic, red pepper flakes, lime zest, and lemongrass and let cook for an additional 10 min. stirring occasionally. For the last 5-10 minutes of cooking, you’ll add the remainder of the garlic, the ginger, lime juice, coconut milk, sugar, and fish or oyster sauce.

Serve with fresh cilantro, mae ploy or some sort of chili oil, and a lime wedge! I served mine with some coconut rice and it was delicious! 🙂


Gluten Free Peach Crisp

Yesterday, Omar and I went to the Mile High Flea Market to check out the selections of fresh produce and random odds and ends. We came across some really awesome prickly pear, plantains, and PEACHES! Some of them were a little bruised, so I decided I needed to make a crisp/cobbler/dessert. I didn’t find anything that I really wanted to make online, so I just came up with my own recipe. Here’s what you’ll need…

For the crust & crumble topping:

1 stick unsalted butter – melted

1.5C Flour (I used gluten free baking flour, but you can also use almond flour)

1C Walnuts – chopped (I pulsed mine in the food processor)

2/3C Brown sugar

1/2C Rolled oats

1/2C Coconut flakes

1tsp Cinnamon

1tsp Nutmeg

1/4tsp Salt

Preheat oven to 350 degrees and grease a 9×9 pan for the crisp.

In a mixing bowl, combine flour, walnuts, sugar, oats, coconut flakes, cinnamon, nutmeg and salt until well incorporated. Slowly add melted butter to crumble mixture and stir until combined. Press the mixture into the bottom of the pan, leaving some of the crumble for the top of the crisp. Set aside.


For the Peach Filling:

4 Medium sized peaches

4tbsp Unsalted butter or coconut oil

1tsp Cinnamon

1tsp Nutmeg

2tbsp Honey + a little more to drizzle over top

Slice peaches and remove pit.

Melt 4tbsp butter or oil in pan over medium heat and add sliced peaches, cinnamon, and nutmeg. Toss and coat the peaches, then let reduce for about 5 min.

Once peaches have softened and the liquids have started to caramelize, drizzle 2tbsp honey over peach mixture and stir. Add the cooked peaches to the pan on top of the layer of crust. Then add the crumble over top of the peaches. Drizzle with honey and put in preheated oven.


Bake for 45min-1hr or until the crisp is golden brown. Serve warm with your favorite topping – vanilla ice cream, whipped coconut cream, the choice is yours!




Avocado Key Lime Pie – Vegan Options!

Woah you guys. Woah. I found this gem of a recipe while flipping through a magazine and cutting out words/images for my vision board…and I’m SO happy I tried it! This is the perfect summer dessert. Light, creamy, and refreshing. The original recipe calls for spirulina to give it that bright green color, but I used hemp protein and matcha and it still turned out pretty 🙂 I also forgot to put the sesame seeds in my crust, so I used them as decoration instead. SO choose your own adventure! Let me know how it goes!


You’ll need….

1 C Raw cashews

½ C Raw almonds

½ C Shredded unsweetened coconut plus more for decorating (optional)

¼ tsp sea salt plus more for seasoning

6 dates pitted and roughly chopped

1tbsp black sesame seeds (optional)

1tbsp chia seeds

¾ C canned coconut milk

3tbsp honey (or agave if you’re vegan, but I wouldn’t recommend it from a nutrition standpoint)

1tsp pure vanilla extract

½ large firm avocado

⅓ C fresh lime juice (preferably from key limes) and ½ tsp zest, plus sliced lime for garnish (optional)

¼ tsp spirulina (optional) <–I subbed ¼ tsp matcha and ¼ tsp hemp protein powder

⅔ C plus 4tbsp coconut oil, melted

¼ C very ripe strawberries or raspberries


  1. Soak cashews in a bowl of water in the refrigerator for at least 4 hours or overnight. Rinse.
  2. Add almonds, shredded coconut, ¼ tsp salt and half the dates to a food processor and process until almonds are mostly broken down, about 45 sec. Add remaining dates, chia seeds, 2tbsp coconut oil and the sesame seeds if using, and process another 30-45 sec until mixture is uniform.
  3. Press mixture into the bottom and along the sides of a 6-inch springform or round baking pan, so that the edge of the tart is about 1in higher than the bottom and sides are about ¼ in thick. Place crust in freezer.
  4. In a blender, combine cashews, coconut milk, 2tbsp honey, a pinch of salt, and vanilla. Blend on high until smooth and creamy.
  5. Set aside ⅓ C of the mixture. Add avocado, lime juice and zest, spirulina (or hemp/matcha) if using, and remaining tbsp honey to the blender and process until fully incorporated. Add ⅔ C coconut oil and blend. Pour mixture into crust and return to freezer.
  6. Rinse blender and add reserved creamy mixture, remaining 2 tbsp coconut oil, and berries & blend. Place in freezer
  7. After an hour, pop tart out of pan. Transfer pink frosting to a pastry bag or a ziplock plastic bag with corner cut off. Decorate tart with frosting, adding additional coconut and sliced lime if desired. Place in refrigerator until ready to serve and enjoy the same day!