Vegan Chocolate Peanut Butter No-Bake Cookies

My kids (and their sweet grandma) made that plate you can see in the background for me for Christmas. It’s actually more of a platter and I’ve taken to leaving it out on my counter. I stack cookies on it, or let a loaf of bread, fresh from the oven, cool on it. I love seeing their handprints and they love seeing the gift they made proudly displayed on the kitchen island.

Speaking of the kids, they’ve been doing hot laps on their scooters around and around our patio, zigzagging the furniture, making jumps off the step. This morning Luke got a bunch of cardboard out of the recycling bin and started building some sort of contraption for more scooter tricks. Last night it was literally pitch black and pouring rain and they were still out there, shrieking and laughing, racing around and around. They bang on the slider door begging me to watch. I stop whatever I’m doing to laugh and cheer on their tricks and stunts.

I meant to get this cookie recipe posted a full week ago, but you know how life gets in the way sometimes. In all honesty, I’ve opened this page a handful of times, stumped by the empty screen. I swing wildly between wanting to document more day to day life (a little mommy blogging like the good ol’ days) and then immediately feeling vulnerable about it. The online world feels so tricky to navigate these days.

I have friends who regularly take breaks from social media, it just seems to hit a nerve where all the pretty (posed, planned and curated) pictures make them feel bad about their less than but (completely normal happy) perfect life. I have other friends who completely own and acknowledge their reliance on it. I feel like I’m somewhere in the world. It’s definitely an absent minded habit. I struggle with falling down the rabbit hole of scrolling. But I also find a ton of inspiration and connection on social media. I peek into friends and families lives that I otherwise wouldn’t have the pleasure of keeping up with. Not to mention that this little corner of the internet provides a needed creative outlet that no matter how many times I think I’m going to quit it, I just can’t seem to.

Anyway, lets talk cookies. I don’t really eat dairy anymore. It’s been almost a year. I occasionally eat it when I can’t get around it or something is just too yummy and amazing to pass up. I pay for it with terrible stomach aches but every once in a while its worth it. It was easier than I thought it would be to give up, but man, I miss a good cookies sometimes. A real cookie. I’m not going to lie to you, these are not the same as a real, fresh-from-the-oven, chocolate chip cookie. But they are really really good. And they hit the spot when it comes to a craving for a sweet treat. Even better, I don’t feel that bad eating them and letting my kids snack on them.

Vegan Chocolate Peanut Butter No-Bake Cookies

  • 1/2 cup coconut oil
  • 2 cups sugar
  • 2/3 cup coconut milk (from the can)
  • 1/3 cup cocoa powder
  • 2/3 cup creamy peanut butter
  • 4 cups rolled oats
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt

In a large sauce pan mix together the coconut oil, sugar, coconut milk and cocoa powder over low heat until no lumps remain and the sugar is dissolved. Allow to come to a boil and stir constantly for 1-2 minutes. Remove from heat and stir in the peanut butter and rolled oats. Stir in vanilla.

Allow the mixture to cool slightly. Using a spoon, drop the dough by the tablespoonful onto wax paper. Let cool until completely set. Store covered in the refrigerator.

(Makes about 3 dozen smallish cookies)


Lemon Tahini Caesar Salad

It’s official. I’m ready for spring. I’ve got patches of green grass in my yard and tulips sticking an inch or two out of the ground in my flower beds. There’s a seed catalog on the table next to my bed and I’ve started making notes on what I want to grow this year.

I’m thinking lots of tomatoes and basil, zucchini, bell peppers of every color, lots of herbs and my favorite: giant sunflowers, dozens of them if possible.

I think all this dreaming of spring got started when we ate dinner at my sister-in-law’s house over the weekend, she made the most quintessential spring meal. We had barbecued salmon and a shaved Brussel sprout salad with the biggest fruit salad I’ve ever seen. For dessert she made a lemon tart that just screamed summer days and warm evenings on the patio. We savored that lovely meal and talked about summer plans. We dreamed about hot summer days spent at the pool and fun hikes to take the kids on.

I know I’m jumping the gun a little, but a girl can dream…right? With all that talk of spring, I was in the mood for something light and refreshing. I am always looking for way to convince (trick?) my kids into eating more greens and this salad did just that.

Mixed greens and spinach are dotted with homemade sourdough croutons and a dash of grated parmesan cheese. The Caesar dressing is quick and easy to put together. It’s just tahini, which is a sesame seed paste, fresh lemon juice, a little Dijon mustard and a hint of garlic. The dressing is fresh, light and full of bright lemon flavor.

Lemon Tahini Caesar Salad with Sourdough Croutons


  • 2-3 cups cubed sourdough bread (cut 4-5 slices of bread into 1-inch cubes)
  • 2 tablespoons olive oil
  • Kosher sea salt


  • 5 ounces mixed salad greens (spinach, kale, romaine…whatever you like)
  • 1/3 cup grated parmesan cheese
  • 1 teaspoon ground black pepper
  • 1 lemon, cut into wedges

Lemon Tahini Dressing

  • ¼ cup tahini
  • 3 tablespoons lemon juice (about 1 lemon)
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced or pressed
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon sea salt
  • 2 tablespoons water
  • Fresh ground black pepper

To make the croutons, preheat oven to broil. Line a baking sheet with parchment paper. Spread the cubed bread evenly in one layer on the tray. Drizzle with olive oil and sea salt and toss well to combine. Put the tray in the oven and toast the bread until golden brown on all sides, stirring the bread at least once so that the croutons cook evenly. This is a fast process, don’t walk away from your oven or the croutons will burn. About 2 minutes on each side.

For the dressing, mix the tahini, lemon juice, olive oil, garlic, Dijon mustard and salt in a jar. Stir until well-combined. Slowly add the water until you get your desired texture. I like a thinner dressing so I add the full 2 tablespoons of water. Stir in black pepper to taste.

To assemble your salad, combine the salad green, parmesan cheese and croutons in a large bowl. Drizzle the salad with dressing. I used about half the dressing and saved the rest in the refrigerator for another day. Toss gently. Garnish with a lemon wedge (squeeze lemon juice over individual salads). Salad serves 4-5 side salads or two generous dinner salads. A piece of grilled chicken or salmon on top the salad would make a complete and delicious meal.

Roast Chicken with Mustardy Vegetables

As much as I love to cook, life sometimes gets in the way, and making time to cook a meal falls down the priority list. Maybe you can relate. But regardless of how busy life feels sometimes, I still want to sit down at the end of the day with the people I love and share a meal. Some nights it looks like frozen ravioli or fish tacos made from frozen fish sticks. Actually, a lot of nights look like that.

This week’s recipe is along those same lines; simple ingredients with just a few minutes of prep work. The whole meal cooks on one sheet pan. A whole roast chicken cooked on a bed of sweet potatoes, russet potatoes, onions and cauliflower comes together for a flavorful dinner you will want to make again and again. A perfectly browned bird with crispy skin on a big pile of potatoes, onions and cauliflower hits the spot.

Don’t be intimidated by a whole chicken. (Really truly, if I can do it, ANYBODY can do it). Learning to make a whole roast chicken is one of those ‘teach a man to fish skills.’ It can seem difficult or too complicated but once you know how to do it, you’ll be so glad to have a recipe like this up your sleeve.

Look for a four to five-pound roaster. The skin should be firm and unbroken with a white or light-yellow color. For best results, I recommend cooking this recipe in the oven. The skin on the chicken turns a beautiful brown color and the vegetables get crispy and toasty. However, if you’re short on time and happen to have an InstaantPot (pressure cooker), you can follow this recipe but throw the ingredients into it and set the timer for about 40 minutes. You’ll have tender juicy chicken and vegetables, they just won’t be as pretty if they cooked in the oven.

Roast Chicken with Mustardy Vegetables

  • 1 lemon
  • 1 large yellow onion, cut into 2-inch chunks
  • 2 large russet potatoes, diced into 1-inch pieces
  • 2 large sweet potatoes, diced into 1-inch pieces
  • 1 head cauliflower, cut into florets
  • 2 heaping tablespoons whole grain Dijon mustard
  • ¼ cup olive oil
  • 3 sprigs fresh rosemary
  • Kosher salt and black pepper
  • 1 whole chicken (4-5 pounds)
  • 1 bay leaf
  • 2 cloves garlic
  • 3 tablespoons butter, melted

Preheat the oven to 425 degrees with a rack in the center position.

Cut the lemon in half and squeeze the juice into a large bowl. Set the lemon aside. Add the mustard, the leaves off 2 rosemary sprigs, olive oil and ½ teaspoon salt and pepper. Whisk with a fork and then stir in chopped onion, potatoes and cauliflower. Set aside.

Unwrap chicken and make sure you pull the giblets out from inside the chicken cavity. Use a sharp knife to trim any excess fat around the cavity and pat dry with paper towels. Liberally salt and pepper the chicken both inside and out. Stuff the cavity with the squeezed lemon halves, a rosemary sprig, garlic cloves and bay leaf.

On a sheet pan, spread the vegetables evenly on the tray. Position the chicken in the middle of the tray, breast side up with the vegetables nestled all around the chicken. If you have kitchen twine, tie the legs together but if you don’t have any, skip this step. Melt butter in a small dish in the microwave for 20 or 30 seconds. Carefully pour the butter over the chicken, making sure the entire bird is well-coated.

Roast the chicken and vegetables until a meat thermometer inserted into the thigh registers 145 degrees and the juices run clear when you pierce the thickest part of the thigh, about 1 ½ hours.

Remove the tray from the oven and allow the chicken to rest for 10 minutes before slicing into pieces and serving with the vegetables.

Crispy Ravioli with Peas and Bacon

As my preschooler was commandeering my phone during a well-child visit to our pediatrician last week, we came across a long-forgotten photo, a screen shot of a tortellini dish I had found on Instagram. She of course, scrolled right past in favor of looking at pictures of our animals, but just like that, I had inspiration on what to make for dinner later that night.

A little bit of searching and I quickly found the source of the dish, a great website called  A quick scan of the recipe revealed two things: this was a seriously adaptable recipe I could swap in and out ingredients based on what I had and what my family likes and it uses a technique to cook the pasta I had never tried before. By sautéing the frozen pasta in a little olive oil before steaming, the raviolis quickly crisp on the outside, keeping their texture and preventing the pasta from overcooking and becoming mushy. A little bit of water in the pan and a few minutes with the lid covering the pan, and the already crisp raviolis finish cooking quickly.

A splash of heavy cream and the brightness of lemon juice round out this easy dish. A sprinkle of fresh basil makes you think of spring and from the moment you tear open the package of frozen ravioli until you’re sitting down to eat is literally ten minutes.

This dish was a huge hit with my family and I loved that I could make a great dinner in just a few minutes. I threw a small green salad on the table for my husband and I and the kids ate apple slices (just keeping it real). But the point is, we sat at the table together, eating a meal we all liked, that didn’t take long to prepare, if that’s not a win in the dinner category then I don’t know what is.

The original recipe called for tortellini and prosciutto (which would be delicious) but I didn’t have either. You can always use cream fraiche or half and half in place of heavy cream and dried basil in place of fresh. Don’t skip the lemon though, that’s what brings the whole dish together. As always, use this recipe as a guide to adapt to your specific tastes. Enjoy!

Crispy Ravioli with Peas and Bacon

• 1 (16-20 ounce) package of frozen cheese ravioli (or tortellini)

• 2 tablespoons olive oil, divided

• ½ cup water

• ½ cup peas

• 4 pieces center-cut bacon, diced

• ¼ cup heavy cream

• Juice of half a lemon

• 2 tablespoons basil leaves, thinly sliced

• 2 tablespoons grated parmesan cheese

• Kosher salt and black pepper

In a large skilled pan (with a lid) heat 1 tablespoon olive oil over medium-high heat. Cook diced bacon for 3-5 minutes until the meat is cooked through. Remove bacon from pan and set aside on a plate lined with a paper towel.

Add the other tablespoon of olive oil to the pan and cook the frozen ravioli in a single layer until brown on one side. Flip them over and continue cooking until both sides are brown, stirring occasionally to keep the raviolis from sticking to the pan. Sprinkle in the frozen peas and ½ cup water. Put the lid on and let them cook for about five minutes. Remove the lid and give everything a stir.

The water should have completely cooked off and the raviolis will be plump and tender. Remove the pan from heat and stir the bacon in with the pasta. Pour the heavy cream and juice of half a lemon over the pasta, gently stirring until well-coated. Garnish with basil, parmesan cheese and a heavy sprinkle of salt and freshly ground black pepper. Serve immediately.

Hearty and Healthy Grain Bowls

I have a love-hate relationship with January. You know this. It’s always a little sad to take down the holiday decorations and embrace what feels like a bare and empty house. The inevitable January foggy inversion moves through the Valley enveloping us in a thick blanket of gray slop.

But there is a flip side and it’s a lovely one: a brand-new year. Twelve months full of possibility ahead. A new planner (oh yes, I still use a paper planner…as well as my phone…but I just can’t give up the paper calendar), and an opportunity to tweak and adjust my life. I don’t know why I need January to come around to reevaluate, but there’s just something about the new year that energizes and invigorates me.

And I’m sure you know where this is going: with a new year comes a renewed commitment to healthy, local, real food whenever possible. Lunch tends to be my trickiest meal because as a work-from-home/stay-at-home mom, it’s all too easy to eat the crusts off my preschooler’s peanut butter sandwiches and snack the afternoon away. By the time I get to late afternoon, I’m tired, cranky and trying to decide whether I want a cup of coffee or a glass of wine.

Enter the grain bowl. It’s the perfect nutrient dense meal and easy to swap ingredients in and out to use what you have. Even better, you can make most of the elements ahead of time and store them in your refrigerator for easy and quick lunches (or dinners) all week. I’ve got two versions for you, using many of the same ingredients, but as you’ll see, a few minor changes and you have a completely new meal.

The formula is pretty basic: grains, greens, vegetables and a protein. I made an easy dressing in my blender full of bright and tasty herbs and a squeeze of lemon. Then I dug through my refrigerator and started pulling out vegetables and ‘toppings’ that looked yummy. I don’t have specific quantities for this recipe, but I’ll share my methods for preparing the bowls.

Grain Bowl with a Herb and Lemon Dressing (makes 2 large or 4 small servings)

• 3 cups brown rice, cooked

• 4 cups kale, washed and shredded

• 1 large sweet potato, cut into 1-inch cubes

• ½ head cauliflower, cut into florets

• 1 small head of broccoli, cut into florets

• 2 tablespoons pomegranate seeds

• 2 tablespoons crumbled goat cheese

• 3 tablespoons olive oil, divided

• Juice of ½ lemon (or lime)

• Kosher salt and black pepper to taste

Start by cooking your brown rice. My recommendation is always to swap water for vegetable or chicken stock for more flavor, but there’s no wrong way to do it. Chop up the sweet potato, cauliflower and broccoli and spread the vegetables evenly on a cookie sheet. Drizzle with two tablespoons olive oil and salt and pepper. Roast in a 425 degree oven for about 20-25 minutes, turning the vegetables at least once so they cook evenly.

Pull the vegetables from the oven when the broccoli and cauliflower are brown and crispy on the edges and the sweet potatoes are soft. In a medium bowl, toss the shredded kale with one tablespoon olive oil and the juice of half a lemon (or lime). To build your grain bowl, spoon rice into a bowl, layer with kale, roasted vegetables and top with the herb and lemon dressing (see recipe below). Sprinkle with pomegranate seeds and goat cheese and a liberal shake of kosher salt and black pepper. Feel free to add or swap in chopped nuts, dried cranberries or a different kind of cheese to your bowl. Whatever sounds good and you have on hand is sure to be tasty!

Grain Bowl with Spicy Chicken, Black Beans and Herb Lemon Dressing

• 3 cups brown rice, cooked

• 4 cups kale, washed and shredded

• 2 chicken breasts

• 1 cup salsa

• 1 14 ounce can organic black beans, drained and rinsed

• 4 cups kale, washed and shredded

• 1 tablespoon olive oil

• Juice of half a lemon (or lime)

• 2 radishes, thinly sliced

• 1 cup cherry tomatoes, halved

• Kosher salt and black pepper to taste

Cook your rice (or microwave a bag of frozen rice) and set aside once it’s cooked. In a crockpot or instant pot cook chicken in salsa. You could also buy a rotisserie chicken at the grocery store, shred it and toss it in salsa.

When the chicken is finished cooking, use two forks to shred the meat. Stir the black beans into the shredded chicken. In a medium bowl toss kale with tablespoon of oil and lemon juice. To build your bowl, start with the cooked rice. Add the chicken and black bean mixture and shredded kale. Garnish with sliced radish and cherry tomatoes. Top the bowl with a drizzle of herb lemon dressing (about two tablespoons, but use as much or as little as you like).

Herb and Lemon Dressing

• 1 bunch cilantro, stems cut off

• 1 bunch flat leaf parsley, stems cut off

• 1 clove garlic

• 1 cup olive oil

• Juice of 1 lemon (or 2 limes)

• 1 teaspoon sugar

• 1 tablespoon white wine vinegar

• Salt and pepper

Put all ingredients in a blender or food processor. Blend for 1 minute. Add a splash of water or olive oil if dressing is too thick. Store in an airtight container in the refrigerator for up to 3 days.

Spicy Tomato and Cashew Whole Wheat Pasta

We took the plunge this year and bought season passes to White Pass Ski Area. Growing up in Spokane, Washington, many of my childhood memories surround being tossed into our lumbering old suburban for early morning treks to Schweitzer Mountain or Lookout Pass, both a solid two plus hour drive from where I grew up.

With White Pass just an hour away, I remind my children every time they complain in the car just how good they have it. And other than some minor car-whining, we are having a blast. All three kids love to ski and it is probably one of the highlights of my parenting journey so far to spend the day skiing as a family. Our five-year-old is probably the most enthusiastic and it has been such a joy to watch her take off.

And the best thing about coming home after a long day of skiing? An easy, fast and super-hearty meal everyone will gobble right up. Just like everyone else in January, I’m working hard to make good healthy meal choices for myself and my family this year. I’m looking for ways to add more vegetables to my children’s plates and reminding myself to reach for fresh, whole foods whenever possible.

This big pot of whole wheat pasta smothered in a creamy spicy tomato sauce checks all the boxes. The creaminess comes from blending cashews into the sauce. You don’t taste the nuts, but the resulting sauce is velvety smooth and deliciously decadent. Roasted cauliflower mixes in with the pasta and is almost undetectable by picky children while they unknowingly get a good dose of vitamin c and k. Whole wheat pasta is full of fiber and a better choice than regular pasta, but a gluten free or lentil pasta would work just fine in the recipe too. Most importantly, this recipe is super flexible and easy to adapt to your specific tastes. If you don’t like spice, skip the red pepper flakes. Want a completely vegetarian dish? Skip the bacon. Have a few other vegetables you need to clean out of the crisper? Roast them with the cauliflower.

Spicy Tomato Cashew Pasta with Roasted Cauliflower

• 1 medium yellow onion, finely diced

• 3 cloves garlic, finely diced

• 3 pieces center-cut bacon, diced

• 2 tablespoons olive oil, divided

• 1 25-ounce jar marinara sauce (look for one with low sugar)

• 1 cup roasted cashews

• ½ cup water

• 1 head cauliflower, chopped into small florets

• 1 box whole wheat pasta

• 1 teaspoon red pepper flakes

• 1 teaspoon dried basil

• Kosher salt and pepper to taste

Start by setting a big pot of heavily salted water to boil. When the water boils, cook the pasta to package instructions (usually about 8 minutes). When the pasta is finished cooking, drain the noodles and set aside.

In a blender, combine the cashews, water and jar of tomato sauce. Blend until completely smooth. Depending on the strength of your blender, this may take a couple minutes. Just keep going until the sauce is nice and smooth.

Layer the cauliflower evenly on a sheet pan. Drizzle with one tablespoon olive oil, making sure the vegetables are evenly coated and sprinkle liberally with salt and pepper. Roast the vegetables in a 425-degree oven for about 20 minutes until the cauliflower is golden brown. Don’t forget to turn the vegetables at least once halfway through the cooking time, so they brown evenly on all sides.

In a sauté pan, cook the onion, garlic and bacon in the remaining one tablespoon of olive oil over medium-low heat for about 5 minutes or until the bacon is cooked through and the onion is translucent. Salt and pepper the mixture. Turn the heat to low and stir in the tomato cashew sauce. Sprinkle with red pepper flakes and dried basil.

Combine the pasta, roasted cauliflower and sauce in a big bowl (or the pot you cooked the pasta in). Mix well, taste and add salt and pepper or more red pepper flakes if needed. Serve immediately. Leftovers will store in an air-tight container in the refrigerator for up to 3 days.

*A sprinkle of crumbled goat cheese or parmesan cheese over the pasta is a lovely addition if you happen to have some.

Blueberry Buttermilk Muffins

Happy New Year friends. That’s how I think of you when I sit down to write in this little corner. I feel like I’m having a conversation with my friends, sharing a few thoughts, a little bit of my life and a recipe I think you might like.

I had a little existential crisis towards the end of the year. Ok, maybe that’s a tiny bit dramatic, but I received some tough feedback on a couple recipes I posted. They didn’t work well for a few people because the recipes were hard to understand.

All of a sudden I felt like I had nothing to offer, nothing to say, and the very real truth that I’m just* a home cook hit me hard. I have zero training. I am NOT an expert…actually I’m about as far away from ‘expert’ as possible. I’m just a mom who loves to putter in the kitchen.

I spent the last couple weeks thinking hard about why I keep coming back to this space. And I finally decided that regardless of outcome, whether people visit me here in this space or not, I’m going to keep at it. This blog holds me accountable to doing two things I love and need in my life: cooking and writing. I get to be creative, I get to try new things, I get to be a little bit brave. So I decided I’m going to keep at it and even more, those would be my new year resolutions this year.

As much as I’m not much of a resolution-type person, this new year somehow feels different. I’m eager for a fresh start. While last year was good (really good in fact), it was also an unbelievably hard year. And the sadness and challenges I was going through hung around me like a dark cloud for months. But finally, the past is fading and as this new year ushers in, I feel ready and excited. I want to keep cooking. Learning. Practicing being brave. All of it.

Alright, enough rambling. How about a recipe? These blueberry buttermilk muffins are super easy to throw together and taste heavenly. Although full disclosure: even though I’ve made this recipe dozens of times, yesterday I misread the instructions and only added one teaspoon of baking powder. The muffins were dense and didn’t have the lovely domed top I was going for. I realized my mistake and grudgingly started over again. I’m starting the year nice and humble, practicing laughing at myself, forcing myself to try again, even when I don’t want to.

Who knew a batch of muffins could bring on such deep thoughts? Sheesh. I’m chalking it up to the new year. I’m sure by next week I’ll be back to lamenting over the crazy shenanigans my kids are up to and how much I hate the gray cold winter weather.

Blueberry Buttermilk Muffins (recipe adapted from A Homemade Kitchen)

  • 8 tablespoons butter, melted
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 tablespoon baking powder
  • 3/4 teaspoon kosher salt
  • 2 large eggs
  • 1 cup sugar
  • 1 cup buttermilk
  • 1 cup Greek yogurt (preferably NOT non-fat)
  • 1 tablespoon vanilla
  • 2 1/2 cups frozen blueberries (raspberries, blackberries or cherries work great too)

Preheat the oven to 350 degrees. Line muffin tin with liners or spray liberally with cooking spray.

In a large bowl, whisk together flour, baking soda, baking powder and salt. Set aside. In another bowl, whisk eggs until well incorporated. Stir in sugar, melted butter, buttermilk, yogurt and vanilla. Mix well.

Using a spatula or wooden spoon, stir the flour mixture into the wet ingredients until just barely combined. Stir in the frozen berries to the batter. Don’t be surprised if the berries turn the batter a little purple.

Use a large spoon or ice cream scoop to fill the muffin tins. Fill the tins right up to the top. You are going for a tall domed muffin. Sprinkle each muffin with raw sugar for a little crunch on the lid of the muffin. Bake for 25-30 minutes until the muffins are golden brown and a toothpick inserted into the middle of the muffin comes out clean. Allow to cool in the pan for 5-10 minutes before turning out on a cooling rack. Allow the muffins to finish cooling upside down.