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Pumpkin Raspberry Oatmeal

Pumpkin Raspberry Oatmeal

I’m always looking for those flavor combinations that make people say “huh?” This might be one of those. Pumpkin and raspberry happen to be an awesome combination and a perfectly balanced duo as long as the raspberries are ripe and sweet. A little sweetness boost from the agave tops it off. Oatmeal is in my opinion the easiest breakfast option. It is healthy, filling and fast to make in the morning. I love experimenting with new combos. I tried the pumpkin puree with blueberries and was less than impressed. I don’t know maybe some people would like that. I definitely think that raspberries go great though and even popping some banana in it would be delicious. Hope you enjoy!! 🙂

Serves 1

1/2 cup whole oats

1/2 cup vanilla almond milk

3 tbsp pure pumpkin puree

1/3 cup raspberries

1 tsp agave

3 tbsp water

1/4 tsp cinnamon (optional-I love it with the raspberries but maybe you won’t)

1 tbsp tofutti for topping

Pop everything into a bowl except the toffuti and cook for 2 minutes!



How do you upgrade your pesto? Add avocado because what does avocado taste bad with? Nothing, absolutely nothing. I used whole grain quinoa pasta and added chick peas for texture and creaminess. This meal is so so quick and and such a light pasta option. I love fresh basil and I am still holding on to summer flavors even though I’m transitioning into fall foods. Actually I’d make this in the winter too. Enjoy friends! 

Serves 4

1 package of whole grain quinoa pasta

1 can of garbanzo beans

For the pesto

Lots of fresh basil you can choose how much you want to use. I used an entire plant.. Lol.

1/2 tsp garlic powder

1 tbsp olive oil 

1/3 avocado

1/2 tsp pepper 

1/2 tsp- 1 tsp salt (1 is sort of a lot)

1 tbsp vegetable stock 

2 tbsp pine nuts toasted 

1 tbsp chopped onions 

Now this recipe is the definition of simple. Pour everything for the pesto into a food processor or nutri bullet and press pulse. The texture should be creamy. Pour it on top of your pasta and add the chick peas. Bon appetit!

Thai Peanut Veggies Burgers 

Thai Peanut Veggies Burgers 


With law school I have been really MIA lately. Sorry friends. I hope I can make it up to you with these amazing and healthy protein-packed plant based burgers.

Hope you’re really hungry for something fabulous and easy to make. This is a perfect lunch or dinner option.

With summer coming to an end, I thought, why not make as many veggie burgers as possible? I LOVE LOVE LOVE Thai food, and I also love roasted potatoes. The veggie burger has a perfect little kick to it with some grated ginger and lime juice but is balanced with the sweet peanut sauce. The roasted potatoes are crisp and darkened to perfection. Do not be intimidated by making veggie burgers just because they look like a daunting prospect. Basically, you put everything in a big bowl and mash it with a fork. Enjoy burger babes!

Makes 8 large burgers

Potatoes serves 8

1 large sweet potato

2 cups vegetable stock

1 cup quinoa I used Red Inca

1 can garbanzo beans

1/3 cup chopped cilantro

1/2 cup chopped carrots

1 tbsp peanut butter

1/2 tsp salt

1/2 tsp pepper

1 clove of fresh garlic

1/2 tsp powdered garlic

1 tsp lime juice

1/2 cup brown rice flour

Roasted Potatoes

1 5 lb bag of red potatoes

3 tbsp olive oil

1 tsp salt

1 tsp pepper

2 cloves garlic chopped

Peanut sauce

1 tbsp PB2

2 tbsp peanut butter

3 tbsp vegetable stock

1/2 tsp garlic powder

1/4 tsp salt

1/4 tsp pepper

  1. Start out by cooking the quinoa in vegetable stock and water until fully done. For the burgers, cook the sweet potato in the microwave for 5 minutes.
  2. Add all of the ingredients in to a bowl. Combine with a fork until a thick mixture forms. Its OK if the garbanzo beans get semi-mashed.
  3. Form the mixture into large patties. Cook at 375 for 40-45 minutes. They may take less time, so check on them at the 30 minute mark.
  4. Keep the oven at 400 degrees for the potatoes. Cut the potatoes in to think wedges and dress with the olive oil, garlic, and spices.
  5. Cook for 25 minutes, pull them out, and flip. Then roast for another 15 minutes.
  6. For the peanut sauce, you can actually make this in a cup in the microwave. Add everything but the PB2 to a mug and pop it in to the microwave for 30 seconds. Pull it out and add the PB2. EAT YOUR HEART OUT.
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