Strawberry Rhubarb Muffins (Vegan and Gluten-Free)

Strawberries and rhubarb galore! If you’re looking for a recipe to use up all the fresh strawberries and rhubarb you’ve got laying around then this is just for you!


Yay for summer fruit! The sweet strawberries pair wonderfully with the tart rhubarb in these muffins.

IMG_2364 It’s like eating a strawberry rhubarb crisp in muffin form!


Strawberry Rhubarb Muffins (Vegan and Gluten-Free)

Makes 12 muffins

Inspired by The Kitchn

1 cup of unsweetened coconut milk

1 tsp apple cider vinegar

2/3 cup of organic sugar

1/4 cup of coconut oil, melted

1 tsp vanilla extract

1 and 1/2 cups of almond flour

1 cup of coconut flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp ground cardamom

1 and 1/2 cups of diced rhubarb

1 cup of diced strawberries

To make these muffins, start by preheating your oven to 400 degrees.

In a small mixing bowl combine the coconut milk, apple cider vinegar, sugar, coconut oil and vanilla.

In a separate, larger mixing bowl, combine the almond flour, coconut flour, baking powder, baking soda, and cardamom.

Fold the strawberries and rhubarb into the dry mixture.

Then pour the wet ingredients into the dry ingredients and stir to combine.

Pack the mixture into balls about a 1/4 cup in size and place in a lined muffin tin.

Bake for about 15-20 minutes or until edges are golden brown. These muffins are best served fresh! Enjoy!

Note: These muffins are a bit crumbly, so let cool completely before taking out of muffin tin. Packing the muffins before baking helps them stay together. But even the ones that came out a bit crumbly worked great as a topping for yogurt!

Enjoy the bounty of berries,




What I Ate Wednesday #72

Morning all! Happy Wednesday! Today I’m sharing my eats from Monday, which was my first day at my new job! I have to get the hang of packing enough food and snacks to fuel me through the day. I think I did alright for the first day!


I started my morning off with a nice breakfast of toast with peanut butter and cinnamon and grapes on the side.


By midmorning at work I was pretty hungry since I had eaten breakfast earlier than usual. I had plain greek yogurt with chia seeds and blueberries. Simple and delicious!


For lunch I had a chilled quinoa salad I made over the weekend atop a bed of greens and added some sliced, fresh avocado to go with the dish as well. I decided I’m going to try to make a big recipe over the weekend to use throughout the week for lunches. This week I made a red quinoa and black bean citrus salad. It had quinoa, beans, grapefruit, cranberries, tomatoes, bell pepper, cilantro and lime juice. Fresh and lovely!


I had a nectarine with lunch as well. It was a sad and mealy nectarine. Better luck next time with one of my favorite fruits!


Later that afternoon at work I had some crackers and hummus.


And also a bite or two of this oats and honey Kind bar on the way home.


I ended up snacking on some pretzels when I got home.


Then had a leftover slice of BBQ pizza with cheese and mushrooms for dinner.


Along with the slice of pizza I also finished up the last of another quinoa salad I made recently. This one was with mango, jicama, bell peppers and mint!


And dessert was a homemade bowl of granola with coconut milk. Tasty! It was a peanut butter and honey granola with chocolate chips. Then I was off to bed. It was a good but tiring first day!

Make sure to stop on by Jenn’s page where this WIAW party starts!




Nutty Avocado Breakfast Mousse

Finally! Time for a new recipe! Now that I’m back in Wisconsin and pretty much unpacked and settled I’ve finally been able to start making some new recipes. It’s been a long month of having hardly any cookware or bakeware in my apartment since I had to pack everything up for the move, so I am ecstatic to be back in the kitchen!


Today I’ll be sharing a delicious, cool and refreshing breakfast recipe: Nutty Avocado Breakfast Mousse!


It’s a light, whipped, and mousse-like take on a breakfast smoothie!


The frozen avocado is what gives this dish the airy and fluffy texture. Divine! And the taste is a slightly sweet peanuty flavor. The riper the banana is when you freeze it, the sweeter your breakfast mousse will be!

Nutty Avocado Breakfast Mousse

Serves 1

3/4 cup of unsweetened coconut milk

1 banana, sliced and frozen

1/4 of an avocado, sliced and frozen

1 tbsp of chia seeds

2 tbsp peanut butter

Simply place all ingredients in a blender or Vitamix and blend until smooth. Enjoy!

It’s summer,


What I Ate Wednesday #71

It’s Wednesday! And I’m here to check in with all my eats from yesterday. Hope you’ve had a fabulous day so far and a wonderful rest of your week! Make sure to stop on by Jenn’s page to see where this WIAW party gets started!


For breakfast yesterday I had toast with tahini and blueberry preserves, a surprisingly tasty sweet and savory combo!




Lunch was a leftover veggie taco, a nectarine (so good!), and a half a bun with more preserves.


While running around and doing errands that afternoon I ate a chocolate chip oatmeal granola bar.


And also enjoyed some plain greek yogurt with granola and blueberries.


While making dinner I had some more of my Mom’s berry flavored water kefir drink and snacked on some cherries.


Then I sat down for a cold quinoa salad atop a bed of arugula! This was delicious. A mixture of quinoa, black beans, bell peppers, jicama, mango, and tomatoes, with a mint, lime juice, and olive oil dressing.


I went for an evening stroll in my new neighborhood and enjoyed the beautiful view.


When I got home my sister surprised me with some goodies from Target! She is so sweet. Some cute new dishes and placemats for me to use for the blog. Here’s a glimpse for now!


Dessert that night was dark chocolate and some Bailey’s…followed by some unpictured unsalted rice cakes. Watched a few episodes of Orange is the New Black with dessert and called it a night!




What I Ate Wednesday #70

Happy Wednesday everyone! Today I’m posting from Wisconsin. Yay! It’s my first full day back in my home state and I’ve got lots of good eats to share.


For breakfast this morning I had a banana.


And an english muffin with peanut butter.


My brother and I spent most of the day moving all of my belongings into my new place, but while we were doing so I took a quick break for some applesauce.


I also had some peanut butter and pretzel sandwiches.


Lunch was delicious. A fresh salad with grapes and a sandwich with baba ganoush. So good!


After my brother and I finished moving, we celebrated with a trip to Culver’s. Oh frozen custard how I’ve missed you! The flavor of the day was peanut butter cup, perfection. My brother ordered cheese curds with ranch and a chocolate shake. It was great to have a treat with some of the Wisconsin things we’ve missed!


That evening I had a glass of my Mom’s homemade mixed berry water kefir. Very tasty. It’s a drink made from water, juice, water kefir grains and sugar. It kind of reminds me of kombucha. A little tang and fizz, with just a hint of sweetness!


I also had some of her homemade crackers.


Dinner was an eggplant “ricotta cheese” stack drizzled with balsamic vinegar. The ricotta wasn’t actually cheese, but was made from macadamia nuts. It was superb! Also had some salad and a piece of radish and herb pizza.


And dessert was a delicious Bailey’s ice cream bar that my Mom made. I’m so happy to visiting home and to be able to eat all her amazing food!

Stop on over to Jenn’s page to see all the other WIAW bloggers!




Lately: Goodbye, NYC

Almost two years ago I started this blog as a way to chronicle my experience in grad school. I moved to NYC from Wisconsin to pursue my Master’s in Public Health Nutrition, and to begin the next phase of my life.


As time passed, this blog turned mostly into a food and recipe blog, encompassing all the plant-based cuisine I’ve cooked, baked and eaten over the past few years.




Now, a few weeks after graduating, I am moving back to Wisconsin to pursue job opportunities. I am going to miss the amazing friends I’ve made here the past two years, all those that have made my experience out East the positive one it was. So today I want to feature what I’ve been up to lately, capturing the last few weeks I spent in NYC living up every moment of it with family and friends!



















Until next time NYC,


What I Ate Wednesday #69

Happy Wednesday everyone! And Happy June! Warmer temperatures are finally here and it has been glorious to be able to spend so much time outside. Hope you’ve had some beautiful days as well and are having  a wonderful start to your week.


Today I am showing my eats from last Monday, a fun food day! For breakfast I had a yogurt parfait. I layered mixed frozen (and thawed) berries, vanilla yogurt and some multigrain o’s cereal. I added a lot more cereal and some peanut butter after the picture!


For lunch I had one of Trader Joe’s frozen vegetarian burritos, delicious. Topped it with some tahini and ate it over a bed of pea shoots. Had some pineapple on the side!


Later that afternoon when I was in the city doing errands I stopped for some frozen yogurt. It was in the high 80’s so it hit the spot! I had a little bit of the original tart flavor, coconut and fudge brownie. And some cookie dough bites on the side. I finally tried the original plain tart flavor the other day, and it is amazing! That may be my go-to flavor from here on out.


While making dinner that night I had a little bit of white wine.


And then enjoyed some tempeh tacos! Which were made from tempeh seasoned with chili powder, nutmeg and turmeric, and sautéed kale, bell peppers, onions and black beans. I drizzled some BBQ sauce and dijon mustard on top. Divine.


Also had a banana after dinner.


And some more refreshing pineapple!


I snacked on some more cereal later that night, and also had two rice cakes with peanut butter and honey. One of my favorite snacks these days! So simple and delicious.

Thanks Jenn for hosting this linkup each week!