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Nothing makes me happier than finding ways to turn something sinful into something delicious, nutritious and GUILT-FREE! These chocolate cupcakes are the answer! Sweet potatoes provide the base in the frosting, while black beans are the base of the cake. All this with no gluten, no dairy, and no refined sugar, nothing but plant-based yumminess!...Just stop it! Plant based sweeteners will not spike your blood sugar like refined and processed sugars do. Also, the fact that these are loaded with nutrients means that eating just one (okay, maybe two) will leave you naturally satisfied as opposed to wanting to eat the whole batch...ever done that??? Give them a try this chocolate season and see how you feel. Happy Valentine's Day, Leslie No-Guilt Chocolate Cupcakes (makes one dozen) Ingredients: 1 15-ounce can black beans (or about 2 cups), rinsed and drained 2 flax eggs (2 heaping Tbsp flaxseed meal + 6 Tbsp water) 2 Tbsp coconut oil, softened ¾ cup raw cacao powder (I used TerraSoul brand) ¼ tsp Himalayan salt or sea salt 2 tsp pure vanilla extract 1/3 cup maple syrup 1 ½ tsp baking powder 1 tsp cinnamon, optional (I prefer Ceylon since I consume a lot of cinnamon;) Vegan chocolate chips (I like Enjoy Life brand) Directions: 1) Preheat oven to 350 degrees. Grease a standard-size muffin pan with coconut oil. 2) Make your flax egg. In a small bowl, whisk flaxseed meal with water and allow to sit and congeal for about 5-10 minutes while you prepare other ingredients. 3) Add beans, coconut oil, cacao, salt, maple syrup, baking powder to a food processor and blend until smooth. Add flax eggs and mix until combined. Batter should be smooth. 4) Drop batter by spoonfuls into the muffin tin and smooth out with a spoon or offset spatula. 5) Drop a few chocolate chips on top of each cupcake. 6) Bake for 25 minutes, or until edges start to pull away from sides of pan. Remove from oven and cool completely before removing from pan and frosting. 7) Store in an airtight container. These will keep in fridge for up to one week. Chocolate Frosting (makes about 2 cups) Ingredients: 1 cup sweet potato puree (see note) 2 Tbsp agave nectar (can sub maple syrup) ¼ cup raw cacao powder 2 Tbsp arrowroot starch 1 tsp pure vanilla extract 1 Tbsp coconut butter bee pollen, lavender, and cacao nibs, optional for garnish Directions: Add all ingredients to a food processor and blend until smooth. Note: for fresh sweet potato puree, peel an orange sweet potato, and steam in a double boiler until tender when pierced with a fork. Drain and mash.

I first discovered jackfruit at Even Stevens sandwich shop in Tempe Arizona. On the menu was a jackfruit carnitas sandwich that I wanted to order but no luck, it was sold out! Ever since then, I have been on the lookout for this unusual fruit. Now sold in places like Whole Foods, this is the largest tree fruit in the world, and boasts a number of nutritional benefits. Loaded with vitamin C (particularly helpful during the winter months), jackfruit is also a good source of vitamins (A,E, K, B6), Minerals (including magnesium, potassium, iron, calcium, and zinc), protein, and FIBER! All that and absolutely ZERO cholesterol. If you swap this with a pile of pork or beef, the list would be quite the opposite. So go on and get our jackfruit on! Jackfruit Taco Salad (serves 6) Ingredients: 1 small head cauliflower, riced with a box grater 1 small head romaine lettuce, shredded ½ small head red cabbage, shredded 1 10 oz package Jackfruit (I used Upton’s brand Chili Lime Carnitas), chopped 2 cups black beans, cooked (or 1 can) 1 Tbsp ghee 2 tsp ground cumin Himalayan salt & freshly ground pepper to taste 1 avocado, diced lime wedges & cilantro, optional for garnish Tortilla chips, organic, non-GMO, optional Directions: 1) In a small frying pan, heat ghee. Add beans and cumin, salt and pepper and saute for about 1-2 minutes. 2) In a large bowl, add lettuce, cabbage, cauliflower rice, beans, jackfruit, salsa. Toss well and serve with organic, non-GMO corn chips. YUM!

Cilantro Oil-Free Hummus Ingredients 1 – 15 ounce can chickpeas (garbanzo beans), drained, rinsed and peeled (if time allows) 3 cloves garlic, smashed Juice of 1 small lemon, zest removed and set aside for garnish Juice of ½ lime ¼ cup tahini 1 cup, firmly packed cilantro leaves (soft stems okay too) 2-3 ice cubes Sea salt and freshly ground pepper to taste Lemon zest, for garnish White or black sesame seeds, for garnish (or sub seaweed Gomasio) Directions 1) If you have an extra 10-15 minutes, peel the chickpeas by pinching each one in between your fingers and discarding the outer skin. Place peeled chickpeas in a food processor with the remaining ingredients (except ice cubes and garnishes). Pulse until combined. 2) Add ice cubes and mix until smooth, scraping down the sides as needed. Taste and adjust seasonings as desired. 3) Pour hummus into a bowl, add optional garnishes and serve with your favorite chips and veggies. If you desire, drizzle a good quality olive oil on top. Also can be used on sandwiches, on avocado toast, in wraps, etc. Use within one week.

Nothing too fancy here, just my hubbies' favorite salad with one of my favorite sides (I'm part Irish after all;) for a simple solution to a healthier potluck spread...because it doesn't always have to be about hot dogs and chips. This salad is packed with cleansing ingredients (arugula, radish, squash), healthy fats (avocados, hemp seeds) and tossed with a simple dressing. All free of unwanted and unhealthy additives. Paired with a carb-heavy and oh-so satisfying potato smash that will leave you fully satisfied and not deprived. All quick enough to leave you plenty of time to enjoy the game and cheer on your team, even if they happen to lose. Arugula, Squash & Cannellini Salad with Yukon Smash (serves 2-4) Salad Ingredients: 1 small butternut squash, peeled & cut into 1-inch cubes 1 can white cannellini beans, drained and rinsed 12 ounces arugula, washed 1 watermelon radish, peeled and sliced thin into half moons 1 Tbsp hemp seeds, for garnish Salad dressing ingredients: 1 tsp Dijon mustard* 1 Tbsp olive oil (use good quality) 2 Tbsp fresh lemon juice Himalayan salt and freshly ground pepper to taste Directions: 1) Heat oven to 400 degrees Farenheit. Spread squash on a parchment-lined cookie sheet and toss with a little olive oil, salt and pepper. Roast for 20-30 minutes (start checking after 20). Set aside. 2) While squash is roasting, whisk salad dressing ingredients together in a bowl. Check and adjust seasonings as needed. 3) Place arugula in a large salad bowl. Top with squash, beans, radish and toss with dressing. Garnish with hemp seeds and serve with smashed potatoes. *I prefer brands with just organic mustard seeds, vinegar, water, and salt, like Moutarde de Dijon (organic) Yukon Smash Ingredients: 4 medium Yukon gold potatoes, scrubbed Himalayan salt and freshly ground black pepper Optional organic pizza sauce, optional for dipping (I like Muir Glen brand) Directions: Place potatoes on a parchment-lined baking sheet, sprinkle with salt and pepper, and roast in the same oven with the squash for about 30-40 minutes (check after 30). They are done when they feel soft when pierced with a fork or wooden skewer. Remove from oven and smash with the back of a frying pan. Serve alongside salad with optional pizza sauce dip. If using this for a tailgate, you can assemble and pack salad ahead, bring dressing in a separate jar and shake well before tossing into salad. Pack roasted potatoes in a container and bring sauce in a separate container to serve on the side. Enjoy the game feeling like a well-fueled fan!

Not as simple as opening a box of Kraft but think of the nourishing gift you are giving yourself! This is another one I have played with for years and so darn close to vegan heaven. So many nutritional benefits in this bowl, it's hard to know where to start...cruciferous cauliflower, vitamin-packed squash, are just the beginning. Give it a try, play with it, and make it your own. Honest to goodness comfort...just what this mom ordered. Creamy Cauliflower Mac Ingredients: 1 small butternut squash, sliced in half, seeds and pulp removed 1 large head cauliflower (can also use 2 small, 1 yellow, 1 white), trimmed, cut in pieces 1 large bay leaf 1 package gluten free pasta of choice (I like Banza, made from chickpeas) ½ cup raw cashew pieces (more economical than whole), soaked* and rinsed 1 Tbsp garlic powder (use good quality) 2 Tbsp Dijon mustard (same) 1 tsp dried thyme 2 Tbsp nutritional yeast 1 tsp freshly grated nutmeg 1 tsp smoked paprika 1/2 tsp turmeric Himalayan Salt Freshly ground black pepper Raw pistachios, grated for topping Fresh parsley, chopped, for garnish Directions: 1) Preheat oven to 375 degrees (my oven runs hot so you may want to go up to 400). Sprinkle salt and pepper on the butternut squash halves and place them cut side down on a parchment-lined baking sheet. Toss about 1/3 of the cauliflower with salt and pepper and place on another baking sheet (also lined with parchment), Depending on the size of the squash, roast for about 30 min. (check after 20). It will be done when a wooden stick (or fork) pokes in easily. The cauliflower should be done around the same time – keep checking! Set aside. 2) While the squash and some of the cauliflower is roasting, cook the pasta according to directions and bring another (sorry!) large pot with 2-3 inches of water to a boil. 3) Add remaining cauliflower and bay leaf, cover and boil for about 8-10 min. Remove from heat and drain. (This can also be done in a steamer). 4) When the butternut squash is cool enough, scoop out soft flesh and place in a high-speed blender. Add squash, ½ of the steamed cauliflower, cashews, garlic powder, mustard, thyme (crush in your fingers first), nutritional yeast, nutmeg, paprika, turmeric, and blend until smooth. Season with salt and pepper to taste. Adjust seasonings as needed (more yeast for cheesiness, more mustard for zing, more nutmeg for comfort;). 5) Toss Pasta, remaining cauliflower (roasted and steamed), with sauce from the blender. 6) Serve topped with freshly grated pistachios, fresh parsley, more nutritional yeast, if desired. Enjoy! *Cashews can be soaked for 15 min in hot (filtered) water or for 4 hours at room temp.

Looking for some simple comfort food? Well, these pea-nutty soba noodles are so satisfying and packed with fiber-rich protein. Oh yeah, and it came together in under 20 minutes! When I was in college, this was the kind of stuff I dreamed of. And not so long ago, I found a packaged version at Trader Joe’s called something like Thai Style Pasta Salad and it was my go to for longer than I'd like to admit. With this updated version, I'll never go back. Free of refined sugar, gluten, and GMO ingredients, it came together quickly with almost all ingredients I had on hand or in my pantry. Perfect for a hungry college student or just a busy mom looking for a little comfort. Stay safe out there everyone! More healing recipes to follow…Yours, Leslie Pea-Nutty Soba Noodles Ingredients: 1 9.5-ounce package Soba (buckwheat) Noodles (I like Hakubaku Organic brand) -for the dressing: 3 Tbsp toasted sesame oil ¼ cup tamari (or sub Nama Shoyu) 3 Tbsp apple cider vinegar (I like Bragg’s brand with the mother) 3 Tbsp peanut butter (preferably organic with no sugar or added oil)* 1 Tbsp date syrup (or sub one date, pitted and soaked in hot water for 10 min) 1 Tbsp minced fresh ginger 1 tsp chopped fresh garlic ½ jalapeno, seeded and ribs removed (can use whole for more kick) -for the salad: ½ cup frozen peas, thawed ½ cup grated carrot (or julienne on a mandolin) ¼ cup grated radish (or julienne on a mandolin) Toppings: toasted cashew pieces, fresh cilantro, fresh parsley, lime slices Directions: 1) Cook soba noodles in a large pot of filtered water according to package directions. 2) While noodles are cooking, put all the dressing ingredients in a high speed blender and mix until smooth. 3) Prepare salad ingredients and put in a serving bowl. 4) When noodles are done, drain and rinse and add to vegetables in serving bowl. Toss with dressing, add optional toppings and enjoy! * if you are avoiding peanuts, try this recipe with either almond or cashew butter.

Talk about PROTEIN! This easy dish has it all. This is one of the biggest concerns I hear from people wanting to transition to a plant-based diet. "Will I get enough protein?" they inevitably say. Well yes, if you're careful. And certain foods, including quinoa and peas are rich in plant-based protein. This dish has nearly 15 grams of protein, which is about 1/3 of my daily requirement. (Average woman's daily protein intake is usually around 45 grams, depending on height, weight and activity level). What's even better, because this is plant-based protein, it is also rich in FIBER! Something sorely lacking in animal protein. Not to mention, quick, delicious and satisfying. This is something to put in any regular rotation. Now go on and get your protein on!!! Happy cooking. Quinoa Tabblouleh (Serves 2) Ingredients: 1 organic red bell pepper, cut in half with seeds and ribs removed ½ cup rainbow quinoa 1/3 cup frozen peas, thawed Handful organic leafy greens (arugula, baby kale, spinach etc) 1 large shallot 1 lemon, zested and sliced in half 1 Tbsp fresh mint, chopped Himalayan salt and freshly ground pepper Lemon Tahini Dressing (see below) Directions: 1) Rinse quinoa well and add to a small sauce pan with 1 cup filtered water. Bring to a boil, cover and allow to cook for 15-20 minutes. Remove from heat and let stand covered. When cool, fluff with a fork. 2) While the quinoa is cooking, prepare the bell peppers. Heat the broiler and place bell pepper halves cut side down on a baking sheet lined with parchment paper. Broil until charred (about 5-10 minutes). When done, place in a brown paper bag and allow to sweat for about 20 min. When cool, remove from bag and scrape skin off. Set aside. 3) In a large bowl, smash peas using a potato masher or the bottom of a small glass bowl. Chop the greens, shallot, lemon zest and mint and add to bowl along with peas and quinoa. 4) Toss with Lemon Tahini dressing and season with salt and freshly ground pepper, if desired. Scoop into bell pepper halves and garnish with leftover lemon wedges. Lemon Tahini Dressing ¼ cup tahini (use a good quality one) 2 Tbsp fresh lemon juice (from zested lemon) ½ tsp Himalayan salt Direction: Whisk together all ingredients in a small bowl. Add water to think if necessary (this will depend on the tahini you use). Adjust if necessary. Store in fridge for up to 5 days.

(with lemony cashew yogurt) Yes indeed, superfoods can be as simple and delicious as this. These beauties rank high on many lists of nutritional health benefits and they are so delicious I can hardly get enough of them when the season rolls around. Antioxidant rich and loaded with fiber, they are also a good source of vitamins C and K, help with detoxifying the body, balancing blood sugar, and may even help reduce cholesterol. Top that off with some plant-based protein and a healthy source of prebiotic, this is a simple meal you'll call a win-win!! Simple Steamed Artichokes with Lemony Cashew Yogurt (Serves 4) Ingredients: 4 artichokes (in season), trimmed fresh lemon juice dash of olive oil (optional) 1 cup cashews, soaked for 2 hours or in hot water for 20 min ½ - 1 cup water ¼ cup apple cider vinegar 1 tsp Himalayan salt Directions: 1) Trim the artichokes by cutting off stems (they should be flush with bottom so they can sit on a flat surface). With a sharp knife, carefully cut top and with scissors, trim prickly tips of leaves. Rinse well. 2) In a large pot, add about 4 cups filtered water (or enough to come about ¼ way up the artichoke when submerged). Over high heat, bring to a boil. Add artichokes to boiling water, a squeeze of lemon and olive oil (if using). Cover and boil artichokes on low heat for about 20 minutes. Leaves should pull off easily when done (be careful not to burn yourself while testing!). This can be done ahead. Cooked artichokes will keep in fridge for up to 3 days. 3) While the artichokes are cooking, make the cashew yogurt. Drain and rinse the cashews. In a high-speed blender (like a Vitamix), combine cashews, ½ cup water, vinegar, dash of lemon juice, and salt. Mix on high speed until smooth. You may need to add more water. Add more salt if desired. 4) Serve artichokes with lemon slices and cashew yogurt for dipping leaves. When the leaves are nearly gone, remove the bottom and scoop out the tiny hairs. What remains is the best part! Enjoy.

Maqui Berry Smoothie (Serves 2-3) Ingredients: 1 cup homemade almond milk (can sub hemp milk, cashew milk etc.) 1 cup coconut water 1 frozen banana (can also use fresh) large handful steamed and frozen cauliflower large handful frozen (or fresh) kale ¾ cup frozen wild blueberries ¾ cup frozen strawberries 1 Tbsp fresh mint leaves 1 Tbsp flax meal 2 tsp Maqui berry powder 1 tsp Lucuma powder 2 tsp Maca powder 2 scoops collagen peptides (can sub marine collagen) Directions: Place all ingredients in a high speed blender and mix until smooth. Top with bee pollen and coconut. Store any leftovers in fridge for the next day.

Who doesn't love granola? I was in a grocery store the other day and they were sampling/promoting a fancy brand of granola. I tried it and it was so delicious, I almost purchased some (for $11 a bag!)...until I realized the oats were not organic. "Well, I'll just make this at home!" and voila!, golden granola was born. After learning about the high exposure of oatmeal to pesticides (like glyphosate), I always choose organic oats, even if they are (sometimes significantly) more expensive. Delicate, delicious and chock full of nutrition and fiber. My version is refined sugar free with an anti-inflammatory kick of turmeric and Ceylon cinnamon. A little of this stuff goes a long way...so rich and satisfying. Serve it with homemade nut milk, top with sliced bananas and berries and you have a real breakfast treat! Golden Granola (makes about 3 cups) Ingredients: 2 ½ cup organic oats ½ cup pumpkin seeds ¼ cup flax seeds ½ cup cashew pieces ½ cup coconut flakes 2 tsp Ceylon cinnamon 2 tsp turmeric powder 1/2 tsp Himalayan salt ½ cup maple syrup 1 Tbsp ghee, melted (optional) ¼ cup mulberries (can sub goldenberries, dried currants, dried tart cherries), chopped Directions: 1) Preheat oven to 350 degrees F. 2) Combine oats, seeds, cashews, coconut, cinnamon, turmeric and salt well in a large bowl. 3) Pour ghee and maple syrup over mixture and stir well until combined. 4) Spread on a large baking sheet covered with parchment paper. 5) Bake for 15 minutes (take a peek after 10). Turn tray and bake another 3 minutes. Do not stir while baking. 6) Remove from oven, add mulberries (or berry of choice), cool and enjoy. Allow to cool completely before storing in an airtight container for up to one week.

After trying countless varieties of gluten-free pastas, we have landed on this simple, whole foods, plant-based answer to "the pasta dilemma." Easy, affordable, and oh so nourishing. Simple and satisfying just doesn't get much better than this. Enjoy! Spaghetti Squash with Kale-Parsley Pesto Ingredients: For pasta: 1 spaghetti squash Himalayan salt Freshly ground pepper For pesto: 2 generous handfuls curly kale, torn from thick stems 1 handful parsley Juice of 1 lemon (about ¼ cup) ½ cup pistachios 2-3 cloves garlic 1 tsp salt (use less if using salted nuts) ½ cup olive oil (use good quality) optional garnishes: sliced cherry tomatoes, grated pistachios, chopped parsley. Directions: 1) Roast the squash. Preheat oven to 400 degrees Farenheit. Cut squash in half lengthwise and scoop out seeds. Sprinkle with salt and pepper. Place squash halves cut side down on a baking sheet lined with parchment paper. Bake for about 20-30 minutes (check for doneness with a wooden skewer). Remove from oven and allow to cool. While the squash is baking, make the pesto. 2) Combine all pesto ingredients except olive oil in a food processor and mix until blended. Add olive oil slowly and continue processing until well combined. Add a little water if needed. 3) Once the squash is cool, run a fork through the flesh to make spaghetti strands. In a bowl, combine squash with pesto sauce. Serve with optional garnishes – sliced cherry tomatoes, grated pistachios, chopped parsley.

Dreamy Fudgy (Guilt-Free) Brownies (makes 32 bite-size pieces) Inspired by Renee Kohlman (author of All the Sweet Things), these guilt-free treats will make you swoon! They’re packed full of protein, fiber and free-radical fighting antioxidants. You’ll need to cook a batch of French (green) lentils ahead of time but you can make extra for your main dish (lentil meatloaf perhaps?). However you look at it, it’s a win-win! Lentils are one of the best sources of plant protein and fiber but they are also one of the highest known sources of pesticide exposed foods (highest tested is oatmeal!). It’s important to buy an organic, heirloom, non-gmo variety to avoid potential consequences of pesticide exposure. Most people who go on a gmo/glyphosate-free diet report significant improvements in digestive problems. Dreamy Fudgy Brownies Ingredients: for brownies 1 ¾ cup walnuts, toasted* ¾ cup raw cacao powder 1 tsp Ceylon cinnamon pinch Himalayan salt ¼ tsp ground chipotle pepper (optional) 1 tsp maca powder (optional) ½ cup cooked French (green) lentils 2 cups Medjool dates, pitted 1 tsp pure vanilla extract ¼ cup filtered water for ganache ½ cup maple syrup ¼ cup coconut oil, melted ½ cup raw cacao powder Optional toppings: fleur de sel, dried lavender Directions 1) Line an 8X8 glass baking dish with parchment paper, leaving paper overhanging sides. 2) Add walnuts, cacao, cinnamon, chipotle pepper (optional), maca powder (optional), and salt to a food processor. Pulse until the nuts are coarse and the cacao is incorporated, scraping down the sides. 3) Add lentils and dates in small batches, making sure to incorporate each time. Add water slowly as needed. Consistency should be smooth and dough-like. 4) Spoon mixture into prepared pan and smooth out using wet hands and/or an offset spatula. Place brownies in freezer while you prepare ganache. 5) Whisk together coconut oil, raw cacao powder, and maple syrup until smooth. Spoon and smooth over brownie mixture and return to freezer for 5 minutes before adding toppings. Allow to set in freezer for another 20 minutes then store in refrigerator until ready to serve. · To toast walnuts, heat oven to 350 degrees F. Spread walnuts on a baking sheet and cook for 5-8 minutes. Check after 5 minutes. They will be done when they just begin turning color and smell fragrant. Be careful not to burn.