Smokey Sweet Potato Hash

I am obsessed with sweet potatoes, particularly when they are cooked up with onions. The onions get all caramelized and the smoked paprika that I add just makes them mouth-watering. If you want to try my way of making them, check out this recipe:




1.5 lbs Organic Sweet Potatoes

1 Large Organic Onion

2 Tbsp Olive Oil

1 Tbsp Smoked Paprika

1 Tbsp Garlic Powder

Himalayan Sea Salt (To Taste)

South African Smoke Seasoning by Trader Joe’s (optional but awesome)


1. Chop sweet potatoes into bite size pieces to your own preference. 

2. Dice onions. 


3. Heat olive oil in a large pan over medium heat. 


4. Add sweet potatoes and onion.


5. Season with smoked paprika, garlic, sea salt, and smoke seasoning. 


6. Cook over low to low-medium heat, stirring periodically. I like to cook everything at a low temperature to avoid it sticking to the pan. 



7. Cook until your larger pieces of sweet potato are fork-tender. 


8. Enjoy!

Below is a photo of my post-workout meal today! Sweet potato hash, cherry tomatoes, green beans, pea protein burger from Trader Joes, drizzle of Green Goddess dressing from Trader Joes. Totally added lots of Jalepeno hot sauce to this after I photographed it. 


Four Sigmatic Lion's Mane Elixir


I admit it. I LOVE MUSHROOMS. Portobellos, cremini, chanterelle, shiitake… 

I have taken mushroom supplements in the past that claim to improve energy, mental clarity, and cognition, but never have I noticed such a difference in how I feel until now. 

I recently started incorporating Four Sigmatic supplements into my diet and I am loving them. 

My favorite so far is the Lion’s Mane Elixir.

The main ingredient is 1500 mg of wood-grown lion’s mane extract that is made from the fruiting body of the fungi. This mushroom is said to support memory, concentration, cognitive function, and the nervous system. I can attest to the fact that I feel a sense of clarity and focus after taking this supplement that is unmatched. I am able to focus so well on writing emails, blog posts, and creating videos. You may notice the increased amount of content that I have been creating lately and I feel that this supplement has played a huge roll in my increased productivity. The elixir also includes field mint, rose hips, rhodiola, and stevia. All ingredients are organic, vegan, non-GMO, paleo, sugar free, dairy free, and caffeine free. I either add it to my smoothie or my coffee in the morning. I don’t notice the flavor in my smoothie, but I think it adds a subtly yummy flavor to my coffee. I use it every day and I cannot speak highly enough about it. If you’re interested in trying it out, heres a link for that! Happy Shrooming! :)

How I Cook & Peanut Butter Curry Recipe

Ok so this first recipe I wanted to write about is kind of a double whammy. Let me explain:

Adam and I live in a small cottage with an awesomely basic kitchen. We cook with a rice cooker and a double burner hot plate, so our meals are simple, but delicious. I choose a grain/starch to cook first. This is usually potatoes, jasmine rice, Israeli couscous or brown rice pasta. I slice up potatoes and steam them in the rice cooker, which is super easy to have them cooked before incorporating them into things like curry. 

If I’m going to make tofu this is when I start draining it and slicing it up to marinate. Otherwise, I put a tiny bit of water in a pan and start heating up a huge mound of minced garlic (no matter what I’m cooking). I cook my vegetables like this, which almost alway start off with mushrooms and onions. I don’t use oil to keep things from sticking because the vegetables have enough water content to keep that from happening. 

I cook all of my vegetables together, adding spices and Himalayan Sea Salt to taste. I tend to cook my tofu less so I throw it in after the vegetables are nearly done just to get it hot all the way through. I usually remove everything from the heat at this point and make a sauce, or make the sauce directly with the vegetables. My recent favorite is the one that I am including in this recipe, Peanut Butter Curry Sauce. Then I throw everything in a bowl together: veggies, rice, couscous, whatever I’ve prepared, and pour sauce all over it. It’s not always the pretties but it tastes so damn good. I usually finish it off by adding some sliced avocado, extra nutritional yeast, and jalapeño sauce. 

On this particular occasion I created what I called “Peanut Butter Curry Mac and Cheese” which sounds weird, but there’s no actual dairy in it so it’s not. Ha!

Peanut Butter Curry Sauce

1 TBSP Minced Garlic

1 Can Organic Coconut Milk

2-3 TBSP Organic Powdered Peanut Butter (depending on how thick you want it)

1 TBSP Nutritional Yeast

1 TBSP Curry Powder

1 TBSP Basil 

1 TBSP Coconut Aminos

Himalayan Sea Salt to taste

Heat garlic in a few tablespoons of water in a small sauce pan until sizzling and aromatic. Combine other ingredients and heat until it starts to bubble, then reduce the heat to low and let cook until it thickens to your desired consistency. Serve immediately or refrigerate. It will thicken upon cooling. 


Peanut Butter Curry “Mac and Cheese”

Israeli Couscous

Organic Golden Potatoes

Broccoli Florets

Sliced Mushrooms

Diced Onions

Avocado (if you want)

Cook Israeli Couscous according to directions. I also like to add extra Sea Salt, nutritional yeast, curry powder, basil, and even some rosemary to the couscous while its cooking. I love herbs. 

Slice potatoes into bite-size pieces and steam in a rice cooker or on the stove until fork tender. 

Cook remaining vegetables over medium heat to desired “done-ness”. I prefer mine on the crunchier side to keep as much of the nutrients intact as possible. Combine all ingredients in a large bowl. Add sauce directly here or just top your bowl after you dish it up. Throw on some sliced avocado and jalapeño sauce and dig in.

PS. I would totally use this as a fry sauce. The end!

Plant-Based Grocery List

Hey Everyone!

When Adam and I first transitioned to a fully plant-based diet, there was a pretty lengthy adjustment period. Mostly this involved knowing what the heck to eat. At the time, it was January in Seattle and I was still getting used to the short days. The last thing that I wanted to do when I came home from work was cook. We got into the habit of hitting the Whole Foods salad bar which always translated into “How did we just spend $75 at Whole Foods again!?” Eventually, though, we found a style of cooking that was simple and affordable to us. We started making food that tasted better than any vegan food that we could find at restaurants (including Chipotle) and now we cook at home probably 80% of the time. I try to make food ahead of time if we are going on road trips, but the reality is that Chipotle will always be our old fallback. I always say it tastes so good because by the time we get there I'm starving. :)

Anyway, since it took me so long to figure out what to buy at the grocery store, I figured I’d save you some time of staring aimlessly at the produce section and tell you what WE buy. First, we shop almost exclusively at Trader Joe’s. For what we eat, in the amounts we eat, TJ’s just has the most options at the best price. That being said, there are times where we will get items like avocados, bananas, frozen berries and baby portobello mushrooms at Costco. We go through these three items pretty quickly. We also stock up on powdered peanut butter at Costco!

I will be making posts describing some of the super easy recipes that are my go-to’s soon, but for now here is a list of what we buy on our weekly trips to Trader Joe’s. I shall list the items in the order that we pick them up, circling clockwise around the TJ’s in Corvallis. 


  • coconut water with aloe vera (morning smoothies)
  • organic dried mangos
  • avocados
  • bananas
  • shaved brussels sprouts
  • sliced cremini mushrooms
  • diced onions 
  • broccoli florets
  • organic golden potatoes (Adam doesn’t like sweet potatoes or we’d get them too!)
  • firm tofu
  • Tomato basil hummus
  • Guacamole with Salsa 
  • “ beef-less ground beef” aka textured soy protein
  • organic sprouted grain bread
  • frozen strawberries
  • frozen blueberries
  • frozen mango
  • brown rice fusilli 
  • Israeli cous cous
  • Jasmine rice
  • canned organic garbanzo beans
  • canned organic pinto beans
  • canned organic black beans
  • organic marinara sauce
  • coconut milk
  • coconut aminos
  • Soyaki sauce (new find, so GOOD)
  • basil
  • oregano
  • curry powder
  • taco seasoning
  • nutritional yeast
  • Himalayan pink sea salt
  • organic tortilla chips
  • Jalapeño sauce
  • Habanero sauce
  • GT’s Trilogy & Strawberry Kombuchas

And sometimes marshmallows and dark chocolate so we can make vegan s'mores. :)