Farmbelly Granola

There are a few secrets to making top notch granola. First things first, use olive oil as the liquid fat (as opposed to butter or coconut oil), as olive oil adds a touch of savory to the otherwise sweet, salty, crunchy mix. Next, make sure you don’t overcrowd your baking sheet, or else the granola won’t crisp up properly. Third, make the granola your own! Feel free to use this recipe as a basic guide, and incorporate your favorite nuts, seeds, and spices. This recipe is a mash-up of my two favorite granola recipes: Nekisia Davis’ granola (where I learned the trick to use olive oil), and Flagstone Pantry (where I learned the irresistible combination of orange zest and cardamom). See below for the full recipe.

Yield: Makes 8 cups granola

Farmbelly Granola

prep time: 10 minscook time: 45 minstotal time: 55 mins


3 cups old-fashioned rolled oats

1 cup pumpkin seeds

1 cup walnuts | coarsely chopped or left whole

1 cup pecans | coarsely chopped or left whole

1 cup almonds | coarsely chopped or left whole

1 cup unsweetened coconut flakes

1 cup sunflower seeds

2/3 cup olive oil

2/3 cup maple syrup

1 teaspoon orange zest

1 teaspoon vanilla

1 teaspoon cinnamon

1 teaspoon kosher salt

1/2 teaspoon cardamom


  1. Preheat oven to 300°F and grease two rimmed baking sheets with oil or pan release. 

  2. In a large mixing bowl, combine the oats, pumpkin seeds, walnuts, pecans, almonds, and coconut flakes. In a small bowl, whisk to combine olive oil, maple syrup, orange zest, vanilla, cinnamon, salt, and cardamom.

  3. Add wet to dry ingredients and stir to combine with a rubber spatula. Spread granola mixture in an even layer on two rimmed baking sheets. Transfer to oven and bake, stirring every 10 to 15 minutes, until granola is toasted, about 45 minutes total.

  4. Remove granola from oven and top with a few sprinkles of flaky sea salt. Let cool completely before serving (this allows the granola to crisp up). Store in an airtight container for up to 1 month.
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Spiced Pumpkin Cashew Dip

This 100% plant based dip is super creamy and full of warm pumpkin spices, bright citrus, a touch of sweetness, and a hint of heat from the cayenne pepper. Slather it on toast, crackers, apples or (if you’re anything like me..) just eat it straight from the bowl with a spoon.


Spiced Pumpkin Cashew Dip

prep time: 10 minscook time: total time: 10 mins


1 cup pumpkin purée (canned is fine)

1 cup raw cashews, soaked for 1 hour in boiling hot water

1 clove garlic

3 tablespoons melted coconut oil

2 tablespoons maple syrup

3 tablespoons orange juice

1/2 teaspoon orange zest

1 teaspoon pumpkin pie spice

1 teaspoon vanilla extract

1/2 teaspoon kosher salt

Pinch cayenne pepper

Pumpkin seeds (optional garnish)


  1. Measure out 1 cup of pumpkin puree and put into your food processor.
  2. Drain the cashews and add to the bowl of the food processor, along with all of the remaining ingredients.
  3. Blend until mixture is smooth and creamy. Taste and adjust seasoning as needed. If consistency is too thick, add more coconut oil, orange juice, or water.
  4. Garnish with pumpkin seeds and enjoy!
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Roasted + Spiced Sweet Potato Fries

Sweet potato fries are the golden retriever puppies of the culinary world. I mean, who can resist a good sweet potato fry?! Here's my go-to recipe in hopes that you'll kick on your oven and bring more deliciousness into the world with these roasted + spiced sweet potato fries. They are delightfully crispy on the outside, luscious and soft on the inside, with a hint of spice and a touch of honey.

Roasted + Spiced Sweet Potato Fries

prep time: 10 minscook time: 30 minstotal time: 40 mins


2 pounds sweet potatoes 
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon kosher salt
1/2 tsp cinnamon
1/8 tsp cayenne pepper
Honey, to serve


  1. Preheat the oven to 425°F and line two rimmed baking sheets with foil or parchment paper.
  2. Cut the potatoes into 1/2″ wedges, or to your desired thickness and length and put in a large bowl. Whisk the spices together in a small bowl with 2 tablespoons of olive oil, then pour over the sweet potatoes and toss to coat evenly. 
  3. Transfer the potatoes to your rimmed baking sheets. Spread the potatoes in a single layer (to make sure they get crispy, not soggy) and roast in the oven for 25-30 minutes, turning once halfway through cooking for even browning. 
  4. Remove from the oven once the edges begin to brown and fries begin to crisp. Sprinkle with flakey sea salt (and honey, for a sweet touch) to serve.
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Blood Orange & Chia Seed Pudding

Recently I spied a lonely bag of blood oranges languishing in the $0.99 "ugly" bin at the grocery store. Holding the bag up and inspecting it from all sides, I saw a few bumps and bruises... but nothing that a little love and creativity couldn't fix. So I juiced those puppies and whipped up a blood orange + chia seed pudding with pistachios and honey - and HOT DAMN it was good. See below for the (very simple) recipe... I recommend filling up a few mason jars so you'll have a few healthy + hearty breakfasts or snacks ready when hunger hits. Regular oranges would work beautifully if you don't have access to blood oranges. 

It starts with little things like giving a second life to bargain bin oranges... but I hope to be better about embracing + celebrating the imperfections in the world, in others, and in myself. Embrace the bumps ya'll (because perfection is boring anyway). 



Fresh citrus, yogurt, and chia seeds make a healthy + hearty breakfasts or snack ready when hunger hits. Regular oranges would work beautifully if you don't have access to blood oranges.

Serves: Serves 2

Blood Orange and Chia Seed Pudding

Prep time:

  • 1 cup plain yogurt, divided
  • 1/2 cup fresh blood orange juice
  • 1/2 teaspoon vanilla extract
  • Pinch kosher salt
  • 2 tablespoons honey, plus more for serving
  • 1/4 cup chia seeds
  • 2 blood oranges
  • Chopped pistachios, for serving

  1. Whisk 1/2 cup of the yogurt, 1/2 cup blood orange juice, vanilla extract, salt, and honey in a medium bowl. Whisk in chia seeds, cover, and chill at least 8 hours and up to 1 day.
  2. Cut peel and white pith from the two blood oranges. Cut along sides of membranes to release segments into a medium bowl.
  3. Give pudding a good stir and divide between two bowls, creating layers with the remaining yogurt and orange segments. Top with pistachios and remaining orange segments, drizzle with honey, and enjoy!

Energy Truffles

Bliss balls, energy bites, vegan truffles... whatever you call them, here’s the low-down on how to make these lil plant-based pockets of energy. I like to make a big batch of these truffles and store them in the freezer, and I’ll grab one whenever I need a quick boost of fuel (without the sugar crash an hour later). Keep scrolling for my recipe for Cacao, Cardamom + Orange Zest Energy Truffles… all you need is a food processor and a few key ingredients, and there are endless spice + flavor combinations to customize these truffles to your liking.

Before we dig into the recipe, I'm going to geek out share the nutritional benefits of some of the superfood ingredients in this recipe, so you'll be even more inspired to whip up a batch ASAP:


  • Dates are a great source of several key vitamins and minerals, and they are high in fiber, which slows the introduction of sugar into the bloodstream and prevents sugar crashes. Dates are also naturally rich in carbohydrates, making them an excellent source of energy.


  • Almonds are an awesome source of healthy fats, fiber, protein, magnesium and vitamin E. Both raw and roasted almonds pack a high dose of nutrients and minerals. Roasted almonds have actually been found to be easier for our bodies to digest, but just try to avoid almonds roasted in excess oils and/or salt.

Cacao Powder

  • Cacao powder is one of the richest sources of antioxidants found in nature, and is especially high in magnesium and iron. To make cacao powder, cacao beans are milled at low temperature to protect the nutrients and flavor. Separated from the oily cacao butter, cacao powder is also a concentrated form of healthy dietary fiber. Cacao is slightly different from unsweetened cocoa powder - both come from the same cocoa bean, but cocoa power is processed at a higher temperature theremore some of the nutrients are lost during processing. In my opinion, cacao powder is best but can easily be swapped 1:1 with unsweetened cocoa powder (which is typically easier to find in grocery stores).

Chia Seeds

  • Chia seeds are one of the most digestible plant proteins, an excellent source of fiber, vitamins and minerals. Chia seeds contain all 9 essential amino acids, making it a complete protein that our bodies need to building and repairing tissues and cells in our bodies. Chia seeds are hydrophilic, meaning the seeds actually absorb liquid and form a gel, which make them especially useful as a thickening agent in smoothies, pudding, and overnight oats.

Hemp Seeds

  • The highly digestible protein in hemp also includes all 9 essential amino acids which our bodies cannot produce, making it an complete source of plant-based protein. Hemp seeds are also a plentiful source of fiber, vitamins and minerals.

Coconut Oil

  • Although it is a 90% saturated fat, coconut oil contains medium-chain fatty acids (MCFAs) that are easier to digest and are converted into energy rather than stored in your body as fat. There are tons of different kinds of coconut oil - I recommend purchasing organic raw unprocessed extra virgin coconut oil.


Makes about 20 truffles


  • 1 cup whole almonds

  • 1 cup pitted Medjool dates

  • 2 tablespoons cacao or unsweetened cocoa powder, plus more for dusting

  • 1 tablespoon coconut oil

  • 1 tablespoon hemp seeds

  • 1 tablespoon chia seeds

  • 1 teaspoon orange zest

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon cardamom

  • Kosher salt to taste

  • Optional toppings: ground pistachios, ground almonds, unsweetened coconut


If your dates are dry or still, soak them in hot water for 5 minutes, then drain well and pat dry.

Place almonds in a food processor and process until nearly the consistency of almond meal. Next, add the dates and pulse until the dates are in very small pieces and fully combined with the ground almonds.

Next add the cacao or unsweetened cocoa powder, coconut oil, hemp seeds, chia seeds, orange zest, vanilla extract, cardamom and a pinch of kosher salt. Pulse to combine, stopping occasionally to push the mixture down, and pulse until very smooth and fully blended. If the mixture is too dry, add a tablespoon of water. Don't rush this part, as it can take up to 2-3 minutes of blending - you want everything to come together in a ball in the food processor. Taste adjust seasoning if needed.

Transfer mixture to a bowl and place in the freezer for 15-20 minutes. With a spoon or tablespoon, scoop the mixture and roll into balls - make them as big or as small as you'd like. At this point, you can also roll the truffles around in an assortment of toppings: finely chopped nuts, shredded coconut, cacao powder, etc.

Enjoy immediately, or transfer to an airtight container and store in the refrigerator for up to 2 weeks or freeze for up to 2 months.