A Kinder Thanksgiving

Dark Faerie Creations

This year we’re headed to family for our Thanksgiving feast. My part of the cooking duties is desert, not pies though. My Mother-In-Law is the amazing pie maker of the family!  So I’ve been scouring the web seeking out recipes because at the moment I’m not taking the time to whip up my own and give a test run or two. So I thought I’d share some fabulous vegetarian and vegan recipes that I’ve stumbled across in hopes you may be inspired to try something different and make a new tradition of a kinder, gentler holiday! Enjoy browsing the recipes and let me know if you tried one or two and how it turned out! 

Here are my picks for my part of the holiday feast baking!


Arbonne Truffles (No Bake)

Mix 3 cups of oats, 2 1/4 cups Arbonne Protein Mix, 2 cups Almond butter, and 1 3/4 cup honey or agave (low glycemic). After mixing ingredients, roll into 1″ balls. Microwave Wilton’s Candy Melts (try 1/3 of a bag) at 30 second intervals. With a fork dip each ball into the chocolate and tap off excess. Sprinkle with topping!

Gluten-Free Chai Latte Cupcakes

Keep scrolling for more delicious recipe ideas!




Main Courses

Pumpkin Pot Pie

Sweet Potato Gnocchi With Balsamic Sage Brown Butter

Whole Roasted Stuffed Delicata Squash

Warm Autumn Tart

Vegan Thanksgiving Wraps

Pumpkin Chili

Classic Nut Loaf

Kale And Ricotta Stuffed Shells With Butternut Squash Sauce

Hefty enough for a main course – Roasted Sweet Potato, Kale & Farro Salad

Mini Pumpkin & White Bean Pot Pies

Vegan Thanksgiving Torte

Roasted Squash with Shallots, Grapes & Sage



Sides & Soups

Baked Acorn Squash With Walnuts And Cranberries

Quinoa “Stuffing”

Simple Pumpkin Soup

Roasted Pumpkin salad With Walnuts

Roasted Green Beans With Lemon and Walnuts

Smokey Butternut Mac & Cheese


Butternut Squash, Brussels Sprout, and Bread Stuffing with Apples



Breads & Appetizers

Cauliflower Garlic Bread

Herb & Cheese Drop Biscuits

Cloud Bread With Garlic and Cheese

Rosemary Cloud Bread

Savory Sweet Potato Bruschetta

Cannellini Bean Dip On Cucumber Chips

Healthier Homemade Biscuits 




Desert & Beverages

Mini Pumpkin Pie Tarts with a Sunflower Cookie Crust

Coconut Whipped Cream

Pumpkin Pie

Peppermint Mocha






Thanksgiving Leftovers Veggie Burger



Meal Plan Days 16-30 Healthy Living Challenge (with recipes!)


Over halfway done and I’ve already learned so much more about how my body responds to food differently and how easy a shift to eating gluten, dairy and sugar free can be, if you let it, and let it become habit. Having a group of people all making the same changes has been super helpful and insightful. Everyone has their own reasons for taking this challenge. Some it’s just to lose weight, when for some it can be a matter of life or death when they have a life threatening allergic reaction to gluten, to those who suffer from diabetes and other health issues. Then for some who already ditched dairy and most of the sugar from their diet, learning to prepare meals without gluten. At first that task is daunting. Gluten is in EVERYTHING we eat. Boxed foods, breads, pastas, etc… And at it’s best gluten bloats tummy’s, creates digestive issues and limits weight loss. At it’s worst, it’s a severe allergic reaction that can be life threatening.

I also decided to do the 30 day challenge to #1 challenge myself, but #2, to test out more of the Arbonne line I had yet to try. And I’m so glad I did! This was not only for myself, but for #3, my future clients so that I can give first hand knowledge of the how the 30 Days To Healthy Living Challenge feels. I now have a wealth of knowledge and know WHY this program can be a vital part of a nutrition plan, weight loss plan or even just eating healthier. The group I’m in (which you would be too if you too the challenge) is a fabulous resource for recipes, tips, motivation, shopping ideas and product finds. I will be in the group permanently for my own nutrition planning and to help my clients who decide they want a change to healthier eating habits.

I’ve taken you all on this journey for the first 15 days, day by day to show you that YOU can do it, anyone can do it. And in my opinion, everyone SHOULD do it. It teaches you a lot about yourself and what you truly are capable of doing once you commit. My daily post on the challenge are getting pretty routine, other than the recipes so I decided to just post my meal plan for the rest of the challenge in one blog post with recipes! We did our beginning of the month shopping and with all the holiday prep and life getting busier I decided to make a simple, healthy menu plan for the next two weeks.

When the challenge is over I’ll blog a post to wrap things up and let you know some final thoughts about my first 30 Day Challenge!!


Arbonne Shake + Arbonne Daily Fiber + Arbonne Daily Greens
I plan to add a fruit of some kind along with this every day, either in the shake, or just to eat with the shake.

On the weekend, greens salads w/roasted chickpeas and other assorted veggies, seeds and nuts w/hummus or apple cider vinegar and EVOO dressing. Or Eggs with wilted spinach and roasted sweet potatoes. On weekdays it will be a smaller version of the salad along with a coconut yogurt. Or hard boiled eggs and veggies to dip in hummus.
30 minutes after lunch, Arbonne Digestion Plus (doubled).

Arbonne Fizz Stick in Pomegranate or Citrus flavor. Arbonne Fit Chew!

Exercise –
Les Mills Bodypump
Run Training
Whatever else we may add in…

Arbonne Daily Protein Shake + Arbonne Protein Boost
This will give me extra protein in my diet on run days which is great for recovery and my muscles!

Arbonne Herbal Detox Tea



DAY 16

Twice Baked Potatoes


2 large sweet potatoes

2 Tbsp. Earth Balance Spread

1 package Beyond Beef Beef Crumbles

taco seasoning (see recipe at freshandcleanrecipes.com)

1 cup spinach

pink Himalayan sea salt & pepper to taste

fresh salsa (see recipe at freshandcleanrecipes.com) – I used store bought

½ avocado


Preheat oven to 350 degrees
Cook potatoes in oven 30-45 min. (or until easily pierced in the center with fork)
Brown ground turkey with taco seasoning and a few tsp. of water.
Cut potatoes in half and scrape inside into a med size bowl saving the skins.
Mix in earth balance, crumbles, spinach and S+P to taste.
Fill skins with the mixed potato. Place in shallow baking dish (covered in foil for easy cleanup) and broil for 5 min until top is browned.
Add a scoop of your favorite fresh salsa and avocado.

DAY 17

Crock Pot Bean Soup

1 large yellow onion, chopped
1 tbs fresh ginger, chopped
4 garlic cloves, chopped
1/2 cup wild rice
1 green bell pepper, de-seeded and chopped
6 stalks celery, chopped
4 large carrots, chopped
3 cups kale, rough chopped
3 cups organic vegetable stock
1 can organic white beans
Fill to the top of veggies with water

Add everything to crock pot, put on low, leave it for 8 hours.

Serve with Baked Sweet Potato

DAY 18

Vegan Fish(ish) Tacos
Recipe @ Project K

DAY 19

Curried Lentil Soup with Swiss Chard

2 tbsp olive oil
2 cups onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
2 tbsp curry powder
1 cup red bell pepper, chopped
2 large garlic cloves, minced
1/4 tsp cayenne (optional; leave out if you don’t want it spicy)
1 tsp ground cumin
1 tbsp minced fresh ginger root
1 pound red lentils (about 2 1/4 cups), rinsed and picked over to remove any debris
8 cups water, vegetable stock or chicken stock
1 15-oz can coconut milk (stir well before using)
1 tsp pink Himalayan sea salt 
1 bunch Swiss chard, ribs removed and leaves torn into bite-size pieces

Heat the olive oil over medium-high heat. Add the onions, carrots, celery, red pepper,
garlic, ginger and spices and saute until the onion softens, about 5 minutes.
Add the water or stock along with the salt, lentils and coconut milk, and bring to a boil.
Reduce the heat and simmer until the lentils are cooked through, about 10 minutes.
While the soup is simmering, wash and prep the chard and chop the cilantro.
After the lentils have finished cooking, stir the chard and cilantro into the soup — it will
look like a lot of chard for the soup at first, but have no fear. The chard will wilt down as
it heats up. Keep stirring until the chard is bright green and wilted, about another 2
minutes. Taste and season as needed with more salt or pepper, and serve.
Serves 8-10.

Served with a side salad.

DAY 20

Garlicky Greens with Pasta

1 tbsp. salt
2 lbs. broccoli rabe, mustard or dandelion greens, cut into 1” strips
1 lb. uncooked brown rice penne, or other tube pasta
2-3 tbsp. olive oil
4 cloves garlic, minced
¼ tsp. crushed red pepper flakes, or to taste
1-2 tsp. fresh basil leaves, finely chopped
2-4 tbsp. pine nuts (can substitute almonds if you don’t mind a nuttier flavor)
Salt and fresh ground pepper, to taste

In large pot, bring 2-3 quarts of water to a boil. Add salt and toss greens into boiling
water. Cook until almost tender, about 8-10 minutes.
With slotted spoon, remove greens from pot (don’t discard water) and toss them in
large bowl of ice water. Let rest 2 minutes in ice water, then drain greens in colander.
Return pot of water to a boil. Add pasta. Cook according to directions on package.
While pasta is cooking, squeeze greens to remove as much water as possible. Toss to
separate and set aside.
In large sauté pan or wok, heat olive oil over medium heat. Add garlic and cook, stirring
constantly with wooden spoon, just until garlic begins to turn golden brown. (Burnt
garlic will turn bitter, so do not overcook.) Add red pepper.
Just before pasta is done, add greens to garlic and oil and cook for about 2 minutes,
stirring constantly. Remove pan from heat.
Drain pasta, leaving a bit of water clinging to it. Immediately add pasta to cooked
greens still in pan; toss well with fresh basil and pine nuts and season to taste with salt
and pepper. Serve immediately.
Yield: 4 servings

Serve with a Side Salad

DAY 21

Linguine with Purple Cabbage

¼ cup olive oil
2 med. red onion, thinly sliced
6 large cloves garlic, minced
1 large head red cabbage, thinly sliced (8 cups)
1 lb. brown rice linguine
Salt and fresh ground pepper, to taste
½ cup pine nuts

In large sauté pan, heat olive oil over medium-low heat. Add onions, cover, and cook,
stirring occasionally, until tender, about 10 minutes.
Add garlic and cook about 3 minutes more, uncovered, stirring periodically. Add
cabbage, cover, and cook, stirring occasionally, until the cabbage is tender, about 20
While cabbage is cooking, cook pasta according to package directions until al dente.
Drain pasta, reserving 1 cup of cooking water in a bowl or cup. Return pasta to empty
Add cabbage-onion mixture to pasta. Pour in reserved pasta cooking water and toss
well to combine. Season with salt and pepper.
Serve in bowls with pine nuts sprinkled on top.
Yield: 4 servings

Serve with a Side Salad or Asparagus

DAY 22

Sweet Potato Tacos

2 lg. sweet potatoes, peeled and cubed
1 tbsp. olive oil
1 medium yellow onion, sliced
1 red or yellow bell pepper, finely diced
Salt and fresh ground black pepper, to taste
2 cloves garlic, minced or pressed
¼ tsp. cayenne pepper
½ fresh jalapeño pepper, seeded and diced
8 to 10 small brown rice tortillas
Chopped cilantro for garnish
Salsa for topping

Place a steamer basket in medium saucepan with enough water on the bottom of the
pot to create steam. Place cubed potatoes into the basket, cover and steam over
medium-low heat until for-tender, about 20-25 minutes; drain. Keep an eye on pot to be
sure that water doesn’t evaporate.
Meanwhile, in medium sauté pan over medium heat, heat olive oil. Add onion and bell
peppers and cook about 7 minutes, until vegetables are translucent.
When potatoes are finished cooking, transfer to large bowl. Add garlic, cayenne
pepper, jalapeño, onion and pepper mixture; add salt and pepper to taste. Mash all
ingredients – you can leave them chunky or smooth.
Fill tortillas with filling, sprinkle with cilantro, top with salsa and serve.
Yield: 8-10 servings

DAY 23

Tropical Quinoa & Black Bean Salad

1 cup quinoa, rinsed and drained
1 can black beans, rinsed drained
1 fresh mango, cubed
1 ripe avocado, cubed
1 cucumber, seeds removed and diced
1⁄2 cup mint, chopped
1⁄2 cup fresh coriander (cilantro), chopped
1⁄3 cup olive oil
2 tbsp lime juice
1 clove garlic
Salt and pepper

Place the quinoa along with 2 cups salted water in a medium saucepan. Cover and bring
to a boil, then reduce to the lowest heat setting. Simmer until water is completely
absorbed and quinoa is fluffy, about 20 minutes. In a large bowl, whisk together the olive
oil, lime juice, and garlic. Add the remaining ingredients, including the quinoa, and
gently combine. Season with salt and pepper. Place in the fridge for 20 minutes to let the
salad cool and flavors combine. Serve immediately.

Served with a side of broccoli.

DAY 24

Quinoa “Sliders” – Serves 8
Here’s a delicious veggie burger you can whip up from scratch. Stash a few in the freezer for busy weeknight meals. This makes a great lunch or casual family dinner. The butter lettuce is used in place of buns.

½ cup quinoa
1 small onion, finely chopped (1 cup)
6 oil-packed sun-dried tomatoes, drained and finely chopped (¼ cup)
1½ cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained, divided
2 cloves garlic, minced (2 tsp.)
2 tsp. dried steak seasonings
Whole butter lettuce leaves

Stir together quinoa and 1½ cups water in small saucepan, and season with salt, if
desired. Bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes,
or until all liquid is absorbed. (You should have 1½ cups cooked quinoa.) Meanwhile,
place onion and sun-dried tomatoes in medium nonstick skillet, and cook over
medium heat. (The oil left on the tomatoes should be enough to sauté the onion.)
Cook 3 to 4 minutes, or until onion has softened. Stir in ¾ cup black beans, garlic,
steak seasoning, and 1½ cups water. Simmer 9 to 11 minutes, or until most of liquid
has evaporated.Transfer bean-onion mixture to food processor, add ¾ cup cooked
quinoa, and process until smooth. Transfer to bowl, and stir in remaining ¾ cup
quinoa and remaining ¾ cup black beans. Season with salt and pepper, if desired, and
cool. Preheat oven to 350°F, and generously coat baking sheet with cooking spray.
Shape bean mixture into slider-sized patties and place on prepared baking sheet. Bake
15-20 minutes, or until patties are crisp on top. Flip patties with spatula, and bake 5-
10 minutes more, or until both sides are crisp and brown. Serve on butter lettuce

Served with Baked Sweet Potato

Day 25

Herbed Cod

1 tbsp coconut oil
1 tbsp dried parsley
1 1/2 tsp ground ginger
1 tsp Pink Himalayan Sea Salt
3/4 tsp onion powder
3/4 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp dried basil
1 lb cod,or other whitefish
1 tbsp lemon juice

Preheat the oven to 450 degrees F.
Combine all ingredients except the fish and lemon.
Rub the fish with the spices, then place on a lightly-oiled baking sheet.
Bake for 7 minutes, then turn over and bake another 7 minutes or until the fish flakes easily when scraped with a fork.
Drizzle with lemon to serve.

Serve with brown rice or quinoa & broccoli

DAY 26

Wild Rice & Cranberry Stuffed Acorn Squash

3 medium acorn squash (about 1 1/2 pounds each), halved lengthwise and seeds removed
3 tablespoons unsalted butter, melted
1 tablespoon packed dark brown sugar
1/2 medium yellow onion, finely chopped
2 medium shallots, finely chopped
4 celery stalks, finely chopped
1 tablespoon minced fresh thyme leaves
2 cups cooked wild rice mix
2/3 cup pecans, toasted and finely chopped
1/4 cup dried cranberries, finely chopped
1 teaspoon Pink Himalayan Sea Salt salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed

Heat the oven to 450°F and arrange a rack in the middle. Place the squash cut-side up on
a baking sheet, brush 1 tablespoon of the melted butter over the tops and insides of the
squash halves, sprinkle with the brown sugar, and season with salt and pepper. Roast in
the oven until just fork tender, about 25 to 30 minutes. Meanwhile, place 1 tablespoon of
the melted butter in a large frying pan over medium heat. When it foams, add the onion,
shallots, and celery, season with salt and pepper, and stir to coat. Cook, stirring
occasionally, until just softened, about 6 minutes. Stir in the thyme and cook until just
fragrant, about 1 minute. Remove from the heat and stir in the rice, pecans, cranberries,
and measured salt and pepper. Divide the rice filling among the roasted squash halves
(about 1/2 cup for each) and drizzle the remaining tablespoon of butter over top.
Continue roasting until the squash is completely fork tender, the edges have started to
brown, and the filling is heated through, about 20 to 25 minutes.

DAY 27

Stuffed Green Peppers

1 PKG Beyond Meat Crumbles
2 c. Cooked Brown Rice
2 cans organic diced Tomatoes
Diced red cabbage
Diced Onions
Pink Himalayan salt, Garlic powder, oregano to taste

Stuff 6 green peppers
Top with organic tomato sauce
Bake on 350 for 45 mins

Served with a side salad

DAY 28

Recipe @ The Minimalist Baker

DAY 29

Eggs with wilted spinach and roasted sweet potatoes

Roasted Sweet Potatoes


2 Sweet Potatoes (medium size)
1 Tbsp Coconut Oil, melted
1/2 Tbsp Cinnamon


Preheat oven to 400 degrees
Wash & cut sweet potatoes into cubes
Lay sweet potatoes flat on a baking sheet (in one layer)
Melt coconut oil in microwave (approx 30 sec)
Drizzle sweet potatoes with coconut oil & sprinkle with cinnamon
Bake for 15-20 minutes
Flip sweet potatoes & bake for another 15-20 minutes

DAY 30


2 PKG Beyond Meat Crumbles
1 large organic onion, chopped small
1 large organic red bell pepper, chopped small
10-12 cloves of organic fresh garlic, chopped (if cutting the recipe in half, use 6 cloves of
4 Tbs chili powder
½ tsp cayenne pepper (or to taste)
4 tsp ground cumin
2 jars of salsa verde from Trader Joes (12 oz each) (Or you can use other green salsa,
taco sauce
½ cup water
2 cans of organic beans, rinsed, One Kidney, one Pinto.

Cook crumbles, onions and red bell pepper in a large soup pot over medium heat,
crumbling the meat with a wooden spoon, until the meat is browned, 8 to 10 minutes.
Add garlic, chili powder, cumin and cayenne; cook until fragrant, about 15 seconds. Stir
in beans, salsa (or sauce) and water; bring to a simmer. Reduce heat to low, cover, and
cook stirring occasionally, until the vegetables are tender and flavors blend, about 20
minutes. Serve with fresh avocado


If you’re interested in more info on the 30 Days To Healthy Living Challenge, just fill out the form below and I will be in touch to help you get started on a road to healthier living!


Buffalo Cauliflower Buddha Bowls


Buffalo Cauliflower Buddha Bowls!

Buffalo Cauliflower
1 large head cauliflower, chopped bite size
1 cup almond flour *
1 cup water
1/2 teaspoon salt
1 teaspoon garlic powder
1 cup Frank’s Red Hot Sauce

Savory Cashew Cream
2 cups raw cashews, soaked for at least 1 hour (or pour boiled water over them and let sit 5-10 minutes)
1 1/2 cups water
1/2 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
For the Bowls
4-5 cups cooked brown rice, quinoa or farro
1 can chickpeas, rinsed and drained
2 cups fresh baby spinach

Instructions: HERE

How to Make Plant Milks, Super Easy, Super Nutritious & Super Delicious! Also How to make Death Wish Irish Coffee!!


How to Make Plant Milks, Super Easy, Super Nutritious & Super Delicious! Also How to make Death Wish Irish Coffee!!

Arbonne October Special


October Special!
Not only is the fee waived for new Preferred Client’s, but you also get a full size product FREE with your order!

Shop Now or email me for details!

Vegan Pumpkin Cookies

Pumpkin gluten-free vegan cookies made with Arbonne protein & fiber boost! YUM!!!! Only 15 min to make!
8 scoops of yummy Arbonne protein
2-scoops of Arbonne Fiber boost
1 tablespoon melted coconut oil
1- tablespoon of ground cinnamon
1-can organic pumpkin
Bake for 15 min at 350 degrees

vegan chocolate protein power balls



2 scoops Arbonne chocolate protein powder 
1 scoop Arbonne fiber boost
1 cup organic whole grain brown rice (cooked and cooled)
Organic cashew butter
Organic unsweetened shredded coconut

Mix all ingredients together adjusting cashew butter until you get batter like consistency, make into balls with melon baller, roll in shredded cocunut, refrigerate for at least 1hr. Enjoy!!

Gluten Free Bread

Recipe by Amy Fothergill, courtesy of The Warm Kitchen Cookbook
This is a tried and true recipe for a simple yet delicious gluten-free bread recipe. It can be made with regular milk or a milk substitute. I usually use almond or coconut as the substitute. If you need to make it egg-free, you can use a flax or chia seed substitute. However, I would add more yeast (3 teaspoons total) or add a 1/2 teaspoon of baking powder to the dry ingredients. Make sure to let it rest about 15 minutes before you slice it; otherwise it might fall apart. It can be left at room temperature for about 24-36 hours. After that, place in the fridge and reheat in a toaster.
If you find pockets of flour in the corners of your bread when it’s done baking, you can mix the dry and liquid ingredients in a bowl first, then add it to the breadmaker pan without the paddle.
To make this in loaf pans, first mix the dry and liquid ingredients in separate bowls. Then vigorously mix the two together in a large bowl with a spatula for about 2 minutes (you can also use a stand up mixer). Spray or grease 2 loaf pans and place bread dough in the two pans, dividing evenly. Let rise covered 30 minutes in a warm place. Preheat oven to 350F. Bake 30-40 minutes or until golden brown on top. Let rest in pan 5 minutes. Remove and then let cool before slicing.
To get more recipes, visit thewebsite: www.amythefamilychef.com
The Warm Kitchen cookbook has more detailed information and over 150 recipes and 450 photos.
3 ¼ cups Amy’s gluten-free flour mix (see below or use something similar)
2 teaspoons xanthan gum
1 – 1 1/2 teaspoons kosher salt (more or less depending upon your taste; less if you have regular salt)
2 1/4 teaspoons quick rise yeast (1 packet)
Optional: 1/8 teaspoon dry ground ginger (this helps the bread stay fresher; use if it you think the bread won’t be eaten in 3 days)
1 cup hot water (between 120-130F)
1/2 cup warm milk or milk substitute (you can use all water instead of milk)
2 eggs, beaten, at room temperature
1 teaspoon apple cider vinegar
1 ½ tablespoons olive oil or vegetable oil like safflower
1 tablespoon honey or agave nectar
Tip: Measure the oil first and then the honey or agave so it does not stick to the measuring spoon.
  1. Mix flour (or flours), gum, salt, yeast and ginger in a medium bowl. Set aside.
  2. Place breadmaker pan in breadmaker with the blade/paddle. Add hot water and milk (or all water). In a small bowl, mix eggs, vinegar, oil, and honey or agave; add to bread maker bowl and combine with water.
  3. Carefully add flour mixture to the breadmaker, one cup at a time, so that the flour mixture does not spill.
  4. Turn breadmaker on. Use the Fast or Quick Bake setting for the quick-rise yeast, about 60 minutes. Gluten-free bread dough looks more like cake batter and it’s very sticky; that is normal. You may need to scrape the corners of the bowl while it’s mixing as the flour can accumulate there. Be careful to not move the paddle.
  5. When baking cycle is done, immediately remove hot bread from bowl/pan and place on a wire rack.
  6. Cool for 10 minutes. Carefully remove blade from bottom of the bread. Wait another 5-10 minutes before cutting.
Amy’s gluten-free flour mix
Mix the following and place in an air-tight container:
3 cups superfine brown rice flour
1 cup millet flour (or superfine white rice flour)
1 cup potato starch (not flour)
1 cup tapioca starch or flour
If you want a heartier bread, measure 2 3/4 cups of the above blend into a bowl and then add 1/2 cup sorghum flour to it; Use this for the 3 1/4 cups of gf flour needed in the recipe above.




Do you really know what’s in that mascara you use?? I switched from a very popular mascara that made my tiny lashes long when I had it on but made them break off, fall out and was painful even to wear.


Switching to It’s A Long Story Mascara has made my lashes long again not only when wearing it on but when it NOT on!!

The Best Mascara Ever!!!



Vegan Beauty Review

Chick Advisor

Vanity Fair

Buy Here

Grilled Vegetable Pasta Salad


Grilled Vegetable Pasta Salad

I tweaked this recipe to make it more keto and vegan friendly. Great summer dish!


  • 1 zucchini
  • 1 yellow squash
  • 1 red bell pepper
  • 1/2 red onion
  • 1 pint grape tomatoes
  • 2 Tbsp olive oil
  • Pinch Sea Salt and Pepper


  • 1/3 cup olive oil
  • 3 Tbsp balsamic vinegar
  • 1/2 Tbsp Dijon mustard
  • 1 clove garlic, minced
  • 1/2 tsp dried basil
  • 1/2 tsp sea salt
  • Freshly cracked pepper


  • 1 lb chickpea pasta
  • 1/4 bunch Italian parsley


  1. Wash the zucchini, yellow squash, and red bell pepper. Remove the stems, then cut them into large slices or pieces (remove the seeds from the bell pepper. Slice the red onion into thick slices.
  2. Place the zucchini, yellow squash, red bell pepper, red onion, and grape tomatoes on a large baking sheet and drizzle olive oil over top. Gently toss the vegetables until they are well coated in oil. Sprinkle a pinch of salt and pepper over top. (Grape tomatoes are generally too small to place directly on a grill, so if using a grill just add the tomatoes to the salad fresh.)
  3. Grill the vegetables over an open flame until they are charred and tender. OR, adjust your oven’s top rack to be about 6 inches below the broiler unit and turn the broiler on to high. Place the baking sheet under the broiler and watch it closely until the vegetable become charred and tender (about 10-15 minutes, depending on your oven and distance from the broiler).
  4. Allow the vegetables to cool slightly after grilling or broiling. Bring a large pot of salted water to a boil to cook the pasta. Once boiling, add the pasta and boil for 7-10 minutes, or just until the pasta is tender. Drain the pasta in a colander and allow it to cool slightly (until it’s no longer steaming).
  5. While the pasta is cooking and the vegetables are cooling, prepare the creamy balsamic vinaigrette. To a jar or bowl add the olive oil, balsamic vinegar, Dijon, garlic, basil, salt, and pepper. Whisk the ingredients together or close the jar and shake until combined.**
  6. Once the vegetables are cool enough to handle, chop them into smaller, 1-inch pieces. Roughly chop the parsley leaves.
  7. In a large bowl, combine the pasta, chopped vegetables, and parsley. Pour the vinaigrette over top, starting with half and adding more to your liking. Gently stir the pasta and vegetables until everything is coated in dressing. Serve immediately or refrigerate until ready to eat.


Adapted Recipe From: Budget Bytes