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food to eat: Go Omnivore

Tortilla Soup

You're gonna make some bomb tortilla soup that could easily compete with that overpriced version you devour after your three margaritas.

Hoisin Lettuce Wraps

I've always been a huge fan of P.F. Chang's lettuce wraps, and I always knew I wanted to learn how to make them. It turns out: They're really effing easy to recreate. 

bolognese sauce

Nonna Tina is one of the best cooks I've had the pleasure of knowing. Her bolognese recipe is the one I've eaten for years, and it's the one I still cook to this day.

BANZA BONANZA: After long days in college, I’d go back to my dorm room and eat a box of pasta with basil, garlic salt, and olive oil. It was the comfort I’d want when I was stressed, even if I knew it wasn’t good for me. Now I’m a half adult, and because I choose @eatbanza, I get to keep eating what comforts me. Instead of just carbing up, I’m getting a ton of protein because the pasta is made from chickpeas mother effers. Chickpeas. And it’s delicious. Don’t ever give up what you love to eat, just seek out versions that you can take into adulthood, minus the aftermath that prevents you from being able to leave the couch.
MOM-NIVORE: Your mom will be so grateful, and so will your time and wallet, when you serve her this Greek-inspired frittata for Mother’s Day. Is your mom vegan? No problem, I’ve got you covered with an alternative recipe that’ll transform how you look at chickpeas. (Recipe is in the link in my description) — Also, make sure you also serve some beautiful avocado toast because, well, avocado.
BLOODY DELICIOUS 🍋: The photos of my frozen blackberry lemonade margarita look like a murder scene, but it’s so yum. My shortcut is in one of my favorite products from @wholefoodsmilford. Their frozen citrus pop-ups make getting drunk a breeze. Add 1 pop to a glass with 1 shot of tequila, 3 shots of lemonade, and so much homemade berry sauce. (1/4 cup sugar, 1/4 cup water, 1/2 pint fresh berries over medium heat for 30 minutes. Strain and let cool). There’s something dope about knowing I can enjoy #CincodeMayo with a recipe that #MakesMeWhole.
BOOM, ROASTED: One of my favorite things to do with Brussels sprouts is roast them, because they taste a shit ton better that way... let’s be real. And when I’m making them as a snack or side dish, I pair them with a dope sauce to drizzle on top. My roasted Brussels with honey balsamic dressing is up on my blog now and I’m excited for you to see how simple ingredients + simple cooking techniques can make for something simply delicious. (Link in bio)
KALE ME MAYBE: We interrupt your usual hangover Sunday posts with this beautiful bowl of sautéed kale. My secret to perfection? Olive oil, salt, lemon juice, high heat and your full attention for just 10 minutes. Soften the greens without losing the color... life motto.
MOO-VE OVER COWS: With Easter falling on April Fool’s Day this year, I ran to @wholefoodsmilford to pick up my favorite dessert to bring to a friend’s for the holiday, because @nadamoo makes trickery taste delicious. My favorite flavor is the maple pecan, because you open it and get the most amazing aroma in your face of syrup and warm pecans and happiness. And then you take a bite and it’s creamy AF. Absolutely greatness. Just don’t forget who put you on when you’re binge-watching your show and this is in your lap. #MakesMeWhole
BEYOND THE BELL: My second April Fool’s prank with @wholefoodsmilford is my homemade 100% plant-based crunchy wrap stacker. I don’t even want to compare it to that fast-food version I used to pretend was reserved for drunk nights because this is so far beyond that. This is good for you. This is real. This is delicious. And because of @beyondmeat, you won’t even miss that lard-coated nonsense from those other guys. My blog post with all my favorites will be up later this week. So get hungry and get ready.
TACO BOUT PLANTS 🌮: With April Fool’s Day around the corner, I’ve decided this year I’m all about fooling my friends and family into eating better and healthier without even knowing it. Thanks to @wholefoodsmilford I can get everything I need in one place to make the best plant-based tricks, starting with my chipotle tacos. I’ll be rolling out recipes all week to help you fool people in your life too starting tomorrow. So consider this a sneak preview into greatness. #sponsored #MakesMeWhole
LIVE IN COLOR: I’m so excited to introduce @rawnice into my life. Smoothies will be more fun, bowls will be more colorful, and every day will be better. I kind of resent the fact that dragonfruit is as much as a cheap bottle of wine, but I guess it’s good for my soul too.
CHOCOLATE DRUNK 🍫🍷: I thought I might have missed the boat sharing my red wine hot chocolate with you, but I found out that we’re getting hit with more snow tomorrow so instead of bitching about it, I’m going to make this goodness and wait for it all to pass. 3 ingredients, 100% vegan, and too easy to not enjoy even when it’s warm out. Make it more milky, make it more boozy, or make it super thick like I do so you can dunk shit in it. (Link in bio)

netflix to watch: Transform how you see Food

Ugly Delicious | David Chang

Ugly Delicious is a new series on Netflix created by chef and hilarious man David Chang. This amazing series puts food on a platform like you've never seen before. The stories, the history, the grub. All of it.

Cooked | Michael Pollan & Alex Gibney

This was one of the first documentary series I watched when transitioning to a whole foods diet. It's all about getting back to the basics. And I mean basics. Earth, air, water and fire. That's it.