Pumpkin Spice Superfood Balls

IT’S PUMPKIN SZN! So in honor of *National Pumpkin Spice Day* AKA October 1st, I’m brining you my new fav superfood ball recipe!

These are perfect for a snack, pre-workout, and even dessert!


Pumpkin Spice Superfood Balls

  • 1 cup Pitted Dates
  • 1/2 cup Raw Pecans
  • 1/3 cup Pumpkin Puree
  • 2 tsp Vanilla Extract
  • 1 tsp Pumpkin Pie Spice
  • 1/2 tsp Cinnamon
  • 1 tbsp Maple Syrup
  • 1 tbsp Chia Seeds
  • 1 tbsp Flax Seeds

For Serving

  • 1/2 Hu Chocolate Bar
  1. Soak dates in warm water in a bowl for 10 minutes then drain

  2. While the dates are soaking, pulse the pecans in a food processor until finely ground

  3. Add all of the ingredients into the food processor and pulse until well combined

  4. Place the mixture in the refrigerator for 30 minutes to chill and form together

  5. Use a spoon to scoop out mixture and roll with hands into 1 inch balls

  6. Melt half a Hu chocolate bar and 1 tsp coconut oil in 15 second intervals in the microwave, stirring in between. Once completely melted, drizzle on top

  7. Freeze for 2 hours to chill

  8. Transfer to fridge and store in an air tight container (good up to one week)

Eating Seasonally: Fall


There are so many benefits to eating seasonally! From tasting better, to supporting local farms, and saving money, it’s the best thing you can do! It’s also a great way to change up your fruits and vegetables.

September, October, + November


  • Apples
  • Cranberries
  • Grapes
  • Guava
  • Huckleberries
  • Kumquats
  • Passion Fruit
  • Pear
  • Persimmons
  • Pineapple
  • Pomegranate


  • Acorn Squash
  • Belgian Endive
  • Broccoli
  • Brussels Sprouts
  • Butter Lettuce
  • Butternut Squash
  • Cauliflower
  • Delicata Squash
  • Diakon Radish
  • Endive
  • Garlic
  • Ginger
  • Hearts of Palm
  • Jalapeno Peppers
  • Key Limes
  • Kohlrabi
  • Mushrooms
  • Pumpkin
  • Radicchio
  • Sweet Potatoes
  • Swiss Chard
  • Turnips

My Favorite LA Coffee Shops

I’ve only been living in Los Angeles for one year, but one of my favorite parts is all the coffee shops and options there is to offer – and I didn’t even drink coffee when I first moved here!

All of my favs serve Good Mylk Co. or make their own in-house almond milk!

Blue Bottle Coffee

My favorites from Blue Bottle:

  • Almond Milk Latte
  • Matcha Latte
  • Vegan Chocolate Chip Tahini Cookie
  • Avocado Toast

Bar Nine

My favorites from Bar Nine:

  • Latte w/ House Made Hazelnut Milk
  • Daily Pour Over
  • Avocado Toast w/ an Egg

Go Get Em Tiger

My favorites from Go Get Em Tiger:

  • Almond Macadamia Latte
  • Avocado Toast
  • Overnight Oats

Coffee Dose

My favorites from Coffee Dose:

  • Latte w/ Almond Milk
  • Chai Latte w/ Almond Milk
  • Cacao Mint Tea
  • Paleo Donuts

Cha Cha Matcha

My favorites from Cha Cha Matcha:

  • Cha Cha Nitro
  • Matcha Latte
  • Vegan Waffle

Sweet Potato Toast

Sweet potatoes are good anytime of the day…but my favorite way is for sure breakfast! Sweet potato toast is the perfect paleo breakfast and so easy to make!

The toppings I listed are totally optional and can be replaced with any nut butter, fruit, seed, etc!

Sweet Potato Toasts

  • Spray Coconut Oil
  • Cinnamon


  • 1 Banana
  • Peanut Butter
  • Coconut Yogurt
  • Granola
  • Cacao Nibs
  • Chia Seeds
  • Pumpkin Seeds
  1. Preheat oven to 450 and line baking sheet with parchment paper

  2. Slice sweet potato vertically into thin slices (about 1/4 inch)

  3. Spray both sides of the sweet potato slice with coconut oil and sprinkle with cinnamon

  4. Bake for 30 minutes

  5. Top with nut butter, fruit, seeds, etc.

Spaghetti Squash w/ Chicken Sausage + Veggies

A super easy Whole30 and Paleo dinner to have this fall! I love to pair mine with Rao’s sauce, but a dairy-free alfredo would be great too!

Spaghetti Squash w/ Chicken Sausage + Veggies

  • 2 tbsp Avocado Oil
  • 2 Medium Spaghetti Squash
  • 4 Italian Chicken Sausage
  • 8 oz Crimini Mushrooms (Sliced)
  • 2 Zucchini (Sliced)
  • 1 Head of Broccoli (Cut into bite size florets)
  • 1/2 Yellow Onion (Slices)
  • 2 Garlic Cloves (Minced)
  • 2 cups Rao's Homemade Sauce


  • 1/2 tsp Basil
  • 1/2 tsp Oregano
  • Pink Salt + Pepper (To Taste )
  1. Preheat oven to 450 and line 3 baking sheets with parchment paper.

  2. Cut off the top and bottom of the spaghetti squash. Stand the squash upright and cut it in half from top to bottom.

  3. Scoop out and throw away the seeds of the spaghetti squash.

  4. Evenly distribute 3 tsp of avocado oil over the 4 halves of the spaghetti squash to coat the inside and outside of the halves. Season them with pink salt + pepper.

  5. Place squash face down on two of the prepared baking sheets and bake for 40 minutes.

  6. While the squash is baking, toss broccoli, zucchini, mushrooms, and yellow onion with basil, oregano, minced garlic, pink salt + pepper. Place the veggies on the last prepared baking sheet and bake for the remaining 30 minutes in the lower rack of the oven at the same time.

  7. Once the spaghetti is done baking, set aside to cool for 10 minutes

  8. Fry chicken in a pan with avocado oil (according to packet instructions) + heat pasta sauce (according to jar instructions)

  9. Once the spaghetti squash is cooled, scoop out the inside with a fork. Each half of a squash is one serving.

  10. Top spaghetti squash "noodles" with pasta sauce, chicken sausage, + veggies

Sweet Potato + Black Bean Chili

FALL IS HERE aka perfect season for chili! This is one of my favs simply because of how easy it is and I know you’ll love it too!!

Sweet Potato + Black Bean Chili

My favorite one-pot chili recipe this Fall!

  • 2 tbsp Avocado Oil
  • 1/2 medium Red Onion (diced)
  • 2 cloves Minced Garlic
  • 2-3 medium Sweet Potatoes (diced)
  • 1 lbs Ground Turkey
  • 1 14.5oz can Fire Roasted Tomatoes
  • 1 14.5oz can Tomato Sauce
  • 1 15.5oz can Black Beans (rinsed + drained)
  • 2 cups Chicken Bone Broth


  • 1 tbsp Chili Powder
  • 2 tsp Cumin
  • 2 tsp Paprika
  • Pink Salt + Pepper (to taste)


  • Avocado
  1. Dice red onion and sauté in avocado oil with garlic cloves until caramelized [about 7 min]

  2. Add in ground turkey to brown with all spices (pint salt, pepper, chili powder, cumin, paprika) [about 5 min]

  3. Pour in fire roasted tomatoes tomatoes, tomato sauce, bone broth, and diced sweet potatoes, and stir altogether

  4. Bring pot to a low boil on medium-high heat

  5. Add in black beans, cover, and simmer on low-medium heat for 30 minutes

  6. Serve with avocado

My Favorite Way To Meal Prep

I LOVE meal prepping – the only thing I don’t love about it is having to eat the same thing everyday for a week!

My favorite way is to meal prep different proteins (chicken, turkey, eggs, etc.), a bunch of vegetables (red bell peppers, broccoli, mushrooms, zucchini, etc.) and then just switch out the carb (sweet potato, pasta, tortilla, rice) to keep it different!

Grocery List


  • Chicken Breast
  • Turkey Burgers
  • Eggs


  • Broccoli
  • Red Bell Peppers
  • Carrots
  • Zucchini
  • Avocados
  • Red Onion


Meal Options

Rice Bowl

Sprouted brown rice, turkey burger, sautéed red onion, mushrooms, zucchini, red bell peppers, carrots, and Hope almond + cashew dip

Rice Bowl PT. 2

Sprouted brown rice, chicken breast, broccoli, red bell peppers, mushrooms, zucchini, and avocado


Banza pasta with chicken breast, broccoli, mushrooms, and Rao’s sauce

Vegetable Fried Rice

Sprouted brown rice, eggs, coconut aminos, broccoli, carrots, bell pepper, mushrooms, and avocado


Hope cashew + almond dip spread on Siete tortillas spread on, with chicken, mushrooms, bell pepper in between. Mashed avocado, Siete queso, and more Hope did on top


Siete tortillas with mashed avocado, chicken, mushrooms, red onions, red bell peppers, and Siete queso

Trader Joe’s Fall Grocery Haul

It’s my favorite season of the year and I’m HERE FOR IT! I love eating seasonally not only because it tastes better, but saves $$$ too!


  • Spaghetti Squash
  • Butternut Squash
  • Broccoli
  • Sweet Potatoes
  • Yellow + Red Onions
  • Honeycrisp Apples
  • Red grapes
  • Avocados
  • Garlic
  • Mushrooms
  • Zuchinni


  • Pumpkin Spice RX Bars
  • Black Beans
  • Tomato Sauce
  • Fire Roasted Tomatoes
  • Chicken Bone Broth
  • Vegetable Broth
  • Pumpkin Puree


  • Organic Ground Turkey
  • Organic Sweet Italian Sausage


These are the meals/snacks I made this week with my haul!

The total amount for this trip was $63.05!

Buffalo Chicken Sweet Potatoes

This is one of my favorites meals of ALL TIME! Seriously – if I had to choose one meal for the rest of my life, this would probably be it. 

Dairy-free, Gluten-Free, Whole30, and Paleo friendly

Buffalo Chicken Sweet Potatoes

These Buffalo Chicken Sweet Potatoes are not only my favorite recipe because of how they taste, but are so easy to make! They will easily become one of your favorites too!

  • 6 Medium Sweet Potatoes
  • 1 1/2 pounds Chicken Breast
  • 1/2 cups Buffalo Sauce
  • 1/2 tsp Cayenne Pepper
  • 1 tsp Garlic
  • Pink Salt + Pepper (to taste )

For Serving

  • Dairy Free Ranch
  • Green Onions
  1. Preheat oven to 450 and line 2 baking sheets with parchment paper

  2. Pierce sweet potatoes with a fork on all sides and place on baking sheets

  3. Once oven is preheated, bake sweet potatoes for 35 minutes

  4. Meanwhile, bring a large pot of water to boil

  5. Place both chicken breasts in water to boil for 20 minutes

  6. Once chicken is cooked through, shred with two forks in a bowl

  7. Add buffalo sauce, cayenne pepper, pink salt, and pepper to bowl and mix until combined

  8. Remove sweet potatoes from the oven, slice in half, and fill with buffalo chicken

  9. Top with dairy free ranch + chopped green onions