Hi I’m Briana! I know for myself, sometimes it’s difficult to feel inspired or have the energy to cook delicious home cooked meals every night. On top of working, there are so many more ways I want to fill my days, and it can be challenging to make the time to prepare for a meal. I do love going out to eat and trying new foods at various restaurants downtown, but there is something so deeply fulfilling and satisfying about creating and cooking a meal with your own hands. It feels nostalgic to me when I recreate a recipe that my mom or nana made when I was a kid, even ancient, like I am taking part of a long lived pass-time that has been going on for far longer than I can imagine. 

There is so much opportunity for play and excitement in the kitchen when we throw the recipes aside and just let our hands and taste buds guide us. That’s a pretty ironic sentence in an article about cooking and recipes right? Well yes, but as you read through the following recipes you’ll understand what I mean. Cooking is different from baking. With baking, there is a need for exact measurements and ingredients so that well… the recipe comes out NOT as a mushball or a wooden plank. With baking, certain ingredients are required so that your yummy treat comes out the way you are envisioning. Cooking could not be more different. To me, cooking is more about play and experimentation. It’s about learning to trust yourself in the process of crafting a new dish or remaking an old one. Yes you can over season, over cook, or make something that is bland or burnt, but that is where paying attention to the process and tasting as you go really comes in. Then, the more times we recreate it, it just continues to get better and better. When we pay attention to what we are making, and slow down, there is more space for learning and deliciousness. 

As you will notice in the recipes below, I don’t give many exact amounts of items you will need and that is intentional. Some of these recipes, I have created myself out of play and curiosity in the kitchen (and a very low post- college graduate budget haha!). Other recipes I have found over the years and have adapted them to make them my own by taking the foundation of the recipe and adding or subtracting different ingredients that I think would mesh better together. I encourage you to do the same thing! Whatever you’re feeling and want to add, go for it! Have fun and make cooking a way to connect deeper to the food you’re eating. I also LOVE leftovers so I almost always make very large portion sizes, it cuts down on having to cook every single day too and lots of food makes awesome lunches. All this to say, don’t put limitations on yourself when it comes to having fun and nourishing your body. Take these recipes and craft what I have created or make something entirely your own, either way your body and belly will thank you immensely!




  • 1 medium sized pumpkin 
  • 1-2 onion
  • 4 carrots
  • 2-3 russet potatoes (or sweet potato if you want to make it a sweeter dish)
  • 1 bundle of celery 
  • Olive oil or your preferred oil of choice 
  • Veggie (or bone or chicken) broth 
  • Heavy whipping cream (non dairy works AMAZING as well- it is what I usually use)
  • Herbs:
    • Rosemary
    • Garlic salt
    • Oregano
    • Turmeric
    • Black pepper

Serving size depends on the size of the pumpkin- anywhere from 3-6 people is about right!

Prep time: about 35 minutes (really depends on how long it takes you to chop and gut the pumpkin)

Cook time- 1 hour


  1. Chop onions, carrots, potatoes, and celery, then put them all in a large bowl to the side.
  • You can take the skin off of the carrots and potatoes if you want, but whatever your preference is is FINE! 
  1. Cut the top of the pumpkin out as evenly as possible, in a circle around the steam large enough to fit your fist through so you can put it back on top during the cooking process.
    1. “Gut” the pumpkin, taking out all of the insides and either separate the seeds from the flesh (to roast the seeds at a later time) or compost the “guts”. YES you can throw them away if you have no other way to use them!
  2. Put potatoes and carrots in a medium to large pan with a half cup of water and cover- steam until slightly soft.
    1. **PRO-TIP you don’t want the veggies to get too soft… you are just softening them a little before stuffing them in the pumpkin to cut down on the bake time! If you steam them for too long they will turn to mush in the baking process.**
  3. Once the potatoes and carrots are slightly softened, add in celery and onion.
    1. Leave the lid off at this point and once all the water has evaporated out of the pan add your oil.
  4. Add the herbs- have fun with it and play around with what tastes good to you! 
    1. * If you use fresh rosemary don’t forget to destem it and chop it finely!*
  5. As all the veggies & herbs are sauteing together, Preheat your oven to 400.
  6. In a bowl combine a half carton of broth & heavy whipping cream (if you use a half carton, use the whole thing).
    1. Mix together thoroughly 
  7. Stuff all of the veggies, in layers, inside of the gutted pumpkin.
    1. Veggies, broth/whipping cream, veggies… you get the idea. Until the whole pumpkin is full.
  8. Put the top of the pumpkin back on ALSO called the pumpkin hat!
  9. Wrap the entire pumpkin in foil and cook for about an hour.
    1. After 50 minutes stick a fork in the side of the pumpkin, you want the pumpkin to feel soft (like the fork easily pushes through). If it is hard/ not soft enough keep adding 10 minutes until it is at the softness you like!
  10. Pull out, take foil off, cut like a pie, and ENJOY!




  • Tomato
  • Mango
  • Red Onion
  • Cilantro
  • Lime
  • Spicy pepper of your liking 
  • Golden barrel cactus fruit
  • Salt


  1. Deseed and slice cactus fruit 
  2. In a dry pan, toss the cactus fruit until they are very lightly toasted (just trying to dry some of the moisture out)
  3. Chop all veggies, fruit,  and cilantro
  4. Combine everything in a bowl with the barrel cactus fruit.
  5. Squeeze lime and salt over it and stir up good!
    1. *you can also add a small tablespoon of honey if you want it to be a little sweeter*
  6. Enjoy! Use this salsa for anything your taste buds are calling for, tacos, salads, chips!




  • 2 FENNEL
  • 3 LEEKS
  • SALT

*seasoning to taste 



Serving size- Depends on how much you make, but mine usually lasts two people a few weeks so around 10 servings.

Prep time: 30 minutes

Cook time- 2 hours (including the time to simmer the broth. It could take as little as an hour, but you’ll have food for weeks)!

** Depending on how much soup you want to make you can adjust the amount of veggies you buy for the recipe, I like to use a lot so I have leftovers for a long time since it takes a little while to make!**


  1. Skin potatoes, carrots, leeks and onion. 
    1. Throw away the crunchy outside of the onion, but save the soft “skin” before getting into the actual onion.
  2. As you chop the rest of your veggies up, save all the ends.
    1. Essentially all the stuff off of veggies you would cut off and throw away- skins, ends, discolored pieces- you are putting in a large chili pot and filling with water (make sure the water is fully covering all the scraps about 3 inches above the scraps should be fine)
    2. Bring the water and scraps to a boil, once the water is boiling turn down the heat to a low/ medium and let simmer for 1-2 hours. 
    3. Half way through the simmering process, add 3 pinches of salt, paprika, turmeric, and a few whole peppercorns. 

** This will be the base for your soup, and is amazing!**

PRO TIP:  You can let it simmer for as long as you’d like. I like to keep it on for a while because I want the broth base to be strong. At the minimum I would simmer for 45 minutes.

  1. Chop all veggies.. skinned carrots, skinned potatoes, skinned onion, skinned leeks, spicy pepper, and celery and put them in a large bowl.
  2. Cut off the top of the fennel and put to the side
    1. Chop the bulb of the fennel and throw in the bowl with the rest of the veggies.
  3. Cut half of the fennel top and throw it in with the scraps in the broth pot.
    1.  Chop the other half up and throw in the bowl with all the other chopped veggies. 
  4. After you have simmered the veggie scraps, strain liquid over a large enough pot to hold it in while you dump all of your veggies in your huge chili pot. 
  5. Once you have dumped all the veggies in the big pot that was simmering your broth, pour the broth over the veggies. 
  6. Let that cook for about 30 minutes, check the softness of your veggies, and put a handful of rinsed collard greens in the large pot with your veggies.
  7. Depending on how soft the veggies are, add another 10 minutes and keep checking on them until they are at the softness you like. 

**Make sure to try your soup as it is cooking to make sure you like the taste. If it is tasting bland add more spices and seasoning, just remember to always go light with the salt at first- you don’t want your soup too salty!** 

  1. Enjoy your delicious homemade soup from scratch! 




  • Jasmine Rice (or whatever rice you have/love)
  • Green Beans
  • Brussel sprouts 
  • Avocado 
  • Tofu (or your choice of protein)
  • Soy sauce or liquid aminos 
  • Hoisin sauce 
  • Butter
  • Sesame Seeds (optional) 

Serving size- 4

Prep time: 15 minutes

Cook time- 25 minutes


  1. Start your rice (follow instructions on how to cook rice- it’s pretty universal if you don’t have a rice cooker).
  2. Cut ends off of green beans and brussel sprouts and then cut them both again in half. (rinse your veggies)
  3. If using tofu, drain your tofu and press out any excess water by placing the block on a hand towel and pressing slowly but hard down on the top of the block with another towel.
    1. If you are using any other kind of protein, prepare it as you would normally (by cooking it) just substitute in your protein for the tofu.  
  4. Cut the tofu block into medium sized cubes.
  5. Turn the stove on medium heat and steam the green beans and brussel sprouts in butter and liquid aminos (or soy sauce).
    1. I would start off with a very little bit of soy sauce, just enough to barely fill the bottom of the pan, because it is super salty! Then close the lid of the pan.
    2. After about 3-4 minutes, remove the lid. You want them to soften a little, but still have a nice crunch! 
  6. With the lid kept off, throw in the tofu and add your hoisin sauce to the pan (as much as you’d like) and mix!
  7. Depit and cut avocado into slices
  8. Put rice at the bottom of the bowl, put veggies and protein on top, then add your avocado and seeds! 
    1.  I like to add an extra drizzle of hoisin over the top because I am a saucy gal and love lots of sauce on my food!
  9. Enjoy!




  • Any kind of large leaf Kale, but romaine actually works better as a “boat!”
    •  I like to use Kale because it is more nutrient dense, but it makes the meal more messy for sure!
  • 2 cans of chickpeas
  • Cilantro
  • 1 Red Onion
  • 2 Jalapeno 
  • Pickles
  • 1 Tomato 
  • Lime
  • Any sprout you like (optional) 
  • Mayo
  • Salt 
  • Pepper
  • Sriracha (if you want it even spicier, mix it with the mayo)

Serving size 6-7

Prep time: 10 minutes

Cook time- 5 minutes


  1. Drain your chickpeas into a large bowl.
  2. Chop up all veggies and add them to the bowl of chickpeas DO NOT ADD TOMATO!!
  3. Squeeze a half of lime into the bowl.
  4. Add as much mayo as you’d like to the bowl and add the salt/ pepper.
    1. This is where you can add the sriracha if you want some in the sauce!
  5. Mix it up really well.
  6. Fill your boat with the salad and on top add your cilantro, sprouts, and tomato. 




  • 1-2 cups of quinoa depending on how much you want leftover (I clearly love leftovers)!
  • 1 bunch of radishes
  • 1 container of grape tomatoes 
  • 1 can of black olives 
  • 2 carrots
  • Feta Cheese (or whatever cheese you love)
  • Parsely 
  • Sunflower seeds
  • 2 bundles of green onion
  • 1 can of garbanzo beans
  • Basil
  • Olive oil
  • Salt/ pepper
  • 1 lemon

Serving size 6-8

Prep time: 15 minutes

Cook time- 7-10 minutes (not including the time it takes to make the quinoa, it usually says on the package you are using).


  1. Start making the quinoa. (boil water & follow directions on the package).
  2. Drain can of chickpeas and start chopping all veggies, parsley, and basil!
  3. Put all that in a bowl and add cheese, garbanzo beans, and sunflower seeds to the bowl.
  4. Once the quinoa is done cooking, dump the grain over the bowl with all your combined ingredients.
  5. Finally add your olive oil, salt, pepper, and squeeze half a lemon (try this and decide if you want to squeeze the other half). 
  6. Mix all the ingredients together and enjoy!




  • 1 Sweet potato 
  • Rice
  • 2 bell peppers
  • 1 bundle of green onions
  • 1 squash or zucchini
  • Hoisin sauce
  • Liquid aminos (or soy sauce)
  • Mayo
  • Sesame seeds
  • Sriracha 
  • Olive oil

Serving size 4- 5

Prep time: 10-15 minutes

Cook time- 15 minutes 


  1. Begin cooking 1 cup of rice
    1. Let that cook while you are skinning and chopping your veggies
    2. Don’t forget to add salt or olive oil to your water first. 
  2. Skin sweet potato and chop all veggies 
  3. In a medium saucepan add just enough water to cover the bottom (about 1-1.5 inches)  steam potato and squash for 3ish minutes.
    1. You want them soft not mushy so keep your eye on them if you want them softer after 3 minutes. 
  4. Once the potatoes and squash are to your liking, add in your chopped bell peppers, liquid aminos, and a drizzle of olive oil. Let all of that saute together until bell peppers are softened!
  5. Add as much hoisin to the saucepan as you’d like, stir in, and let marinate together for about 1 minute. 
  6. ***If you want sriracha mayo on top*** in a separate small bowl put 2 tablespoons of mayo and as much sriracha as your mouth can handle (lol). Really, just play around with the spice. Add a little, mix, and try it! If you want it spicier, add more sriracha and repeat! 
  7. The way I like to assemble my bowl is with rice at the bottom, all the veggie goodies on top, and finishing it off with green onions, sesame seeds, and spicy mayo over it all! I even like to add a little extra hoisin because I LOVE sauce. Create it however you like, ENJOY <3




  • Grape tomatoes (1 package)
  • 2 cans of black beans
  • 1 can of sweet corn
  • 2 bell peppers
  • Half a red onion
  • 2 jalapenos
  • Cilantro
  • Olive oil
  • Salt 
  • Pepper
  • Garlic powder
  • Tortilla chips for dipping (optional) 

Serving size: 6

Prep time: 10-15 minutes 

Cook time- No cook time, it’s ready to eat! I like to chill it though and eat it throughout the week!


  1. Cut grape tomatoes in half.
  2. Roughly chop bell peppers, jalapenos, cilantro, and red onion.
  3. Combine all the veggies in a large bowl.
  4. Drain the black beans and corn over the sink.
  5. Dump beans and corn in the bowl with the cut veggies.
  6. Add (to your preference) olive oil, salt, pepper, and garlic powder!
  7. DONE! Enjoy or… my favorite, CHILL and enjoy later! 




  • 3 zucchini
  • 1-1.5 medium eggplant
  • 1 pint of grape tomatoes 
  • 4 large cloves of garlic
  • Olive oil
  • Salt
  • Pepper
  • Parmesan cheese
  • As much basil and parsley as you’d like, but at least a ¼ of a cup of each!

Serving size 5

Prep time: 15-20 minutes

Cook time- 30-40 minutes


  1. Preheat the oven to 350 degrees and lightly grease a medium to large baking dish with nonstick cooking spray/ olive oil/ avocado oil (whatever you have is fine)!
  2. Quarter the zucchini and make sure pieces are around ½ an inch thick. Put in a large bowl.
  3. Cut the eggplant into ¼ inch rounds, then stack the rounds and quarter them. Add this to the large bowl with the zucchini.
  4. Half the cherry tomatoes and add to the bowl.
  5. Roughly chop garlic, basil, and parsley and add to the bowl.
  6. Drizzle everything with olive oil, salt, pepper, and a half cup of parmesan cheese and toss gently.
  7. Transfer the ingredients to the baking dish and add a sprinkle of parmesan cheese to the top and cover with foil for 25-30 minutes. 
  8. Check on the bake when the time is up and remove the foil. If the veggies are tender, it’s ready! If you would like them softer, add another 10 minutes with the foil off. 
  9. Serve hot and enjoy!



Pictured: The very delicious, middle stage of the enchiladas before they are baked and smothered with sauce!


  • 1 cup of your favorite rice 
  • 2 cans of black beans
  • Your favorite kind of shredded cheese
  • Small flour or corn tortillas
  • 3 bell peppers
  • 1 yellow onion
  • 3 Zucchini 
  • 3 cloves of garlic
  • 1-2 cans of your favorite red enchilada sauce
  • Your choice of additional protein (meat/ tofu/ vegan meat alternatives)
  • Olive oil
  • Salt
  • Pepper

Serving size 5 people with 2 enchiladas each (or more depending on how many you make) 

Prep time: 20-25 minutes

Cook time- 45- 1 hour


  1. preheat oven to 375 degrees
  2. Start cooking your rice on the stove or in a rice cooker (whatever you have is fine, just cook it the way you normally would).
  3. Chop bell peppers, onion, zucchini, and garlic. 
  4. In a large frying pan with your choice of oil add zucchini for 2 minutes, then add onion and bell pepper for 4 minutes, and finally toss in your garlic. Add salt and pepper to taste.
  5. If you are using another protein, cook separately in another pan, once it is done cooking add in with your veggies and stir!
  6. Begin to stuff your tortillas with rice, the veggie/ protein mixture, and black beans 
  7. Once your entire baking pan is full with stuffed tortillas  (I sometimes fill two because I like leftovers), put cheese on top and cover with the enchilada sauce. Cover with foil.
  8. Let this bake for 30-40 minutes!
  9. Enjoy and serve hot!