Easy Vegetable Coconut Curry {Vegan, Paleo}

VegetableCoconutCurryWHO HAS TIME FOR HARD SH*T?!

Well, not me.  Especially not when it comes to food.  When you have a super special custom eater for a toddler and you can’t handle grains, things get a little dicy.

So, I want to make easy things.  And if it’s healthy, even better.  Because you know what should be easy? Eating.  In this day and age, eating should be the easiest thing we do.  So, I’m on a campaign to make easy, healthy food that doesn’t require magic or rare ingredients from exotic places like Whole Foods.  Just real food, you guys.  Foods that nourish and feed your belly and give our bodies energy and the builidng blocks it needs to function well.

I’m starting in the easiest way possible: Frozen vegetables, with a side of canned coconut milk and a bit of hot curry powder.


  • 1 12 bag of frozen vegetables (I like cauliflower, or something with cauliflower in it because of texture)
  • 1/2 can full fat coconut milk
  • 1 Tbsp (more for spicy, less for not) hot curry powder
  • 1 tsp salt
  • 1/2 tsp pepper


  1. In a medium or small saucepan, dump the bag of frozen veggies, coconut milk, and spices.  Heat on medium heat for 20 minutes, stirring occasionally.  Cook longer if you want to saturate the veggies with the curry flavor.
  2. Eat it.

Optional edit: You can pour this over rice or quinoa.  This feeds one person in my house without the rice, and sometimes even with the rice because when it comes to veggies, we don’t edit ourselves. I also like to sprinkle some fresh chopped cilantro on top of it for a bright contrast to the creamy deliciousness of the curry.

Keep It Easy,


Aioli Grilled Asparagus {Dairy Free}


Summer is almost over in the Pacific Northwest.  The uncharacteristically hot weather has been replaced with overcast skies, cooler temperatures and a sprinkling of rain.  Summer lovers are eeking out every ray of sunshine and late-afternoon warmth in preparation for a rainy autumn and winter ahead.

As for me, I’m eeking out every opportunity to utilize the grill before we are driven indoors.  I like the rain.  I like the cooler temps and deep greens and blues of the rainy season.  But I miss my grill.

I attempted many new recipes this summer, with many new ingredients.  Because cooking with fire is FUN.  Asparagus has been a favorite go-to for a summer veggie, and my new favorite asparagus recipe is simple, impressive, unusual and freaking tasty. All it takes is a bunch of asparagus, a little mayo and dijon mustard, fresh rosemary, cracked pepper, and you guessed it, a hot grill.

Don’t let a fancy words like “asparagus” and “aioli” fool you.  Asparagus is full of important vitamins that naturally boost energy and immunity. And as for aioli? It’s just mayonnaise with something added to alter the flavor profile.  For this recipe, I used mayonnaise in place of oil and it turned out superbly. It adds a complex flavor and richness that oil misses.  I am sure this will work in the oven, as well.  But, you know. Summer.


  • 1 lb of asparagus, trimmed
  • 1/2 cup mayonnaise
  • 2 Tbsp dijon or stone ground mustard
  • 1 Tbsp fresh rosemary, chopped
  • 1 tsp cracked pepper
  • 1 tsp sea salt


  1. Combine all ingredients, except asparagus, in a small mixing bow. Call this “aioli”.
  2. Coat asparagus in aioli mixture.
  3. Place asparagus on hot grill and cook until asparagus is slightly tender, and the outer skin crisps up a bit.
  4. Sprinkle a little sea salt on top, and serve immediately.

If asparagus is your dish, you will fall in love with it and impress your friends and family at your Labor Day gathering this weekend.  Or at the very least, give them stinky pee.

I hope your Labor Day is filled with love,

Blueberries and Cream Paleo Popsicles {Three Ingredients}

When you live in a region of the country that is poorly prepared for century mark temperatures, folks do everything they can to keep cool.  Kiddie pools, sprinklers, poorly equipped window AC units, movie theaters, cold foggy days on the coast, and lazy days spent on the banks of a lazy mountain river are just a few ways we choose to beat the heat here in the Pacific Northwest.

But few things bring immediate relief like a good old fashioned popsicle.

The other morning after breakfast, I pulled out my final popsicle to photograph it.  I had  previously devoured the rest during naptimes earlier in the week. Because I’m an adult and like to enjoy a treat without sharing.  But on this particular day, I made the monumental mistake in trying to get the picture while my son was awake.

As we started to swelter in the 100 degree weather in our south-facing second story home as our straining AC unit worked hard to keep up, I removed the final popsicle from the freezer. I stopped for a moment and let the frozen air fall over my face and shoulders, reveling that something could still be cold in this heat. I pulled out my camera and began searching for the right light to capture the cold, creamy, fruity essence of this frozen treat.

Enter E.

He wasn’t having it.

He didn’t care that mom needed to use the popsicle for work.

He didn’t care that it was the last one.

He didn’t care that I needed to take a really beautiful picture to share with you.

He. Didn’t. Care.

There was no stopping my tiny monster.  I turned on Jimmy Fallon.  I tried to distract him with his favorite snack. I pulled out the Tegu blocks, crayons, and even tried to give him my old phone to distract him. Nothing worked.

So, I went with it.

My first attempt to take a picture.
My first attempt to take a picture.
I tried to dodge him. He would not relent. “Me? This? Mama?”
Okay.  You.  This. Mama gives up.
Okay. You. This. Mama gives up.
Contemplating before annihilating.
The first taste.
The first taste.
No way will I be able to get that back from my toddler's death-like grip.
No way will I be able to get that back from my toddler’s death-like grip. This face is telling me not to even think about taking a bite.
Might as well keep him contained if he's really going to eat my post.
Might as well keep him contained if he’s really going to eat my post.

Here’s the recipe, even though the I don’t have Pinterest-worthy pictures to show for the effort.  I hope you enjoy these as much as we did!


  • 1 can full fat coconut milk
  • 1/2 cup pureed blueberries
  • 1/4 cup whole blueberries
  • 1 Tbsp raw honey


  1. Mix coconut milk, honey, and puree.
  2. Pour mixture into popsicle molds.
  3. Drop a few whole blueberries into the molds, and then insert popsicle stick.
  4. Freeze until solid (2-3 hours), and enjoy!

You won’t be sad you ate this.  I promise.  And with very little sugar, these are ideal for low-sugar, refreshing summer treats.

Make your summer pop!

Creamy Avocado Zoodles {Paleo Vegan Raw}

My friend, Feather, is hilarious.  She’s also kind of a genius.

We met when our babies were still safe little blueberries, growing fast in our bellies.  I offered Feather my drink tickets at my husband’s office Christmas party.  She declined, telling me she was pregnant.  Then I got (too) excited and exclaimed “Me, too!” and thus a friendship was born. And then our babies were born shortly after.

Our kids, E and Rosebud, were born exactly one week apart and Feather and I have been able to support and love each other on every part of this parenting journey.  We are often grateful that our babies conspired to bring us together, because everyone knows babies are magic and can totally do that.  E and Rosebud knew we would need each other.  They were right.  Because Magic.

One day, when our babies were about 6 months old, Feather texted me about a new product she had purchased called the “Vegetti”.  We giggled and turned into 14 year-olds immediately, and then spent an afternoon volleying inappropriate jokes back and forth between diaper changes and bottle feedings.  Because new moms need lots of distraction and laughter, even if it involves bathroom humor.  Maybe especially if it does.

Of course, I had to buy a Vegetti immediately. The Vegetti is a vegetable spiralizer and uses fresh vegetables, like carrots and zucchini, to make noodles.  I experimented and played with it, and came up with a really yummy dish (and several more jokes) that satisfied me for several hours. It also provided a big boost of healthy fat and nutrient dense veggies, which I desperately needed.  It was a fast, healthy lunch, and with a handful of cashews or some uncured ham, it was a complete meal for me.


*If you don’t have a spiralizer or don’t want to invest in one, you can use a carrot peeler and make wider noodles. It will work just as well, and create a slightly different texture.  You can also add some shredded parmesan to add depth and a hint of buttery flavor.

  • 1 large zucchini, spiralized, shredded or peeled
  • 1 medium avocado
  • 8-10 cherry or grape tomatoes, halved
  • 3-4 leaves of fresh basil, chopped or ribboned
  • 1 Tbsp fresh lemon juice
  • sea salt and pepper


  1. Put noodles and basil in a medium mixing bowl.
  2. Mash avocado, adding salt and pepper and lemon juice.
  3. Add mashed avocado to the zucchini, and mix thoroughly.
  4. Add tomatoes and stir until they are coated in avocado and well incorporated.
  5. Serve immediately with fresh cracked pepper and a little extra basil on top.

Feather and I are still making jokes, supporting each other in the middle of our crazy times, and raising our babies together.  We even had a mommy getaway last year and Cannon Beach gave us this amazing moment because it somehow knew we needed it. Or maybe our babies knew we needed it and arranged it with their Baby Magic. Who knows?  But we definitely loved our wine and beach sunset. Kind of like you will love the zoodles.


Vegging and Vegetti-ing,


Kale Waldorf Salad

 This is my Gram.

She was a total fox, right?

She was full of snap and sparkle.  She had a sharp tongue and quick wit.  She lived a wild life before leaving this world at the ripe age of 91. In her younger years, she smooched plenty of cute boys, danced until dawn with a young Merv Griffin, Aaron Spelling, and Errol Flynn in San Francisco during WWII. She survived a near fatal car accident that resulted in a broken back, and a million other crazy things that would amaze you.  In her later years, Gram kicked a life-long addiction to alcohol, became the belle of her church singles group when she was in her 70’s after my grandfather passed away, and loved riding on the back of her church friends’ motorcycles in her leather Harley vest and boots. She was a complicated, outspoken, generous and amazing lady. I loved Gram then, and I love her still, brambles and all.

Gram was a devoted veggie lover. I’ve actually never seen anyone eat more vegetables without juicing them.  She ate a big salad for lunch every single day, and always ate salad at dinner, too.  And then she ate more veggies on the side.  She obsessed over vegetables, and salads in particular.  I’m certain her consumption of vegetables will be remembered for decades to come.

A few years ago, I found myself preparing a meal for most of my extended family for a small reception after Gram’s memorial service.  And since salad was her very favorite food group, I had to honor her, right?

Since 90% of the prep had to be done the night before, I needed to find something that could withstand overnight storage.  I needed to pull it out of the fridge and get it on the table in 10 minutes.  It also had to be something that I could eat and that my family would want to eat.  (Sometimes, we don’t always like the same things.  Shocking, I know.)

Kale definitely fit the bill. I knew that my mom would really like it, since she is my Gram’s daughter.  I knew my brother would probably try it, even though he really dislikes kale, just because he trusts my cooking.  I also have a previous track record of helping him overcome aversions to certain foods, like brussels sprouts.  My dad is ridiculously easy to please.  My cousin and his wife are mostly vegetarian, and are fairly food-adventurous.  As for the rest of the family, they would either try it to be nice, or discreetly move on to the chicken salad and veggie tray.

But all those reasons aside, I knew Gram would love this dish and enjoy every bite. I hummed her favorite 40’s songs while I prepped, and smiled when I served it in her favorite wooden salad bowl.



2 bunches of kale, de-stemmed and cut into ribbons

2 cruncy apples, sliced into little quarter-moon pieces (I prefer honey crisp or pink lady)

1/2 cup dried unsweetened blueberries or currants

1/2 cup pine nuts

3 Tbsp (heaping) stone ground mustard

1 Tbsp white wine vinegar

2 tsp basalmic vinegar

1/2 small lemon

1/2 tsp grated nutmeg

black pepper to taste


  1. In a VERY LARGE BOWL, place your prepared kale, apples, mustard, vinegars, mustard and lemon juice then mix well.
  2. Add dried blueberries, pine nuts and nutmeg
  3. Mix everything together using your hands and gently squeeze until kale starts to reduce slightly in volume.
  4. Taste it.  What does it need?  Pepper?  More nutmeg?  More baslamic vinegar?  Add it.
  5. Transfer to a sealed container and store in refrigerator for up to 3 days.

Making food that connects me to the people I love long after they’ve passed is a way for me to actively keep who they were to me alive and tangible, even through a dish as simple as a salad.  The power of food is incredible.  Thank you for letting me share it with you.


Veggie Lover for Life,