Mouthwatering, savory ramen noodle soup with a homemade broth, strongly flavored with miso paste and chili oil. Vegan and full of fiber. All you need is one pot and 30-35 minutes to spare.

Sharing my Blackened Fish Tacos, with white fish, encrusted with Cajun seasoning, and drizzled with a Peruvian Aji Amarillo Sauce. This taco recipe can be remixed with your favorite flaky fish.

Tostones: Puerto Rican Styled Fried Plantains, are made by lightly, double frying a green plantain in oil. Try this recipe out today!

If you enjoy a hearty brunch on the weekends, then this Strawberry Cheesecake French Toast needs to be on your menu.

A simple, cozy vegan French toast made with Just Egg, soy milk, warm spices, and brown sugar — crisp on the outside, soft on the inside, and perfect for weekend brunch.

This Kale Mango Peach Green Smoothie is tart, sweet, and satisfying. It’s a great way to get some extra veggies and fruit in your day.

This frozen, no churn yogurt (two ways) has become my favorite frozen dessert during hot days. I’ve always been a fro-yo girl, so it brings me joy to create my own frozen yogurt.

This Savory Peanut Sauce is literally my favorite dipping sauce recipe. I don’t know why or what made me obsessed with this, but I am, and I think you will be too!