< Back Sesame Ginger Noodle Salad Prep Time: 20 min Cook Time: 10 min Serves: 6 Level: Beginner About the Recipe Ingredients For the Salad 8 ounces noodles spaghetti, rice noodles or soba noodles 1 head broccoli cut in tiny pieces 1 bell pepper thinly sliced 1 large carrot shredded 3 green onions diced 1/2 bunch cilantro chopped 1/4 head red cabbage shredded 1 1/2 cups edamame cooked and shelled For the Dressing 1/3 cup oil I used avocado 1/4 cup low - sodium soy sauce 1 tablespoon sesame oil plus more for serving 1 tablespoon agave or sub maple syrup 1 tablespoon rice vinegar 2 cloves garlic grated 1 tablespoon fresh ginger grated 1 tablespoon toasted sesame seeds plus more for serving lime juice to taste, start with 1/2 a lime red pepper flakes optional Preparation Cook the noodles according to the package instructions. Once cooked, rinse with cold water and set aside. Combine all of the dressing ingredients in a bowl and mix to combine. Taste and adjust the seasonings as needed. Add the cold noodles to a large bowl with the rest of the salad ingredients. Pour the dressing over the salad and toss to combine. Serve chilled or at room temperature – drizzle with some more sesame oil and sprinkle on some extra sesame seeds before serving. Previous Next

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< Back Holiday Macaroni & Cheese Prep Time: 15 Cook Time: 50 Serves: 12 Level: Intermediate About the Recipe Ingredients 1 lb whole grain pasta 1 qt coconut or cashew milk, unsweetened 3 garlic cloves, peeled and lightly crushed with the back of a knife 3 Tbs dijon mustard 1 Tbs black pepper, freshly cracked 3 cups non-dairy cheese 3 Tbs vegan worcestershire sauce 2 Tbs hot sauce 1 cup club crackers, crumbled Preparation Prep Preheat oven to 350 degrees Fahrenheit. Cook the macaroni according to the package instructions. Reserve 1/2 cup of pasta liquid. Make In a pot, bring the milk and garlic cloves to a simmer. Add the mustard and 3 cups of cheese. Season with salt and pepper to taste. Simmer gently, stirring constantly until the cheese is melted and has integrated with the milk. . Add Worcestershire and hot sauce. Stir to blend. Taste for seasoning and adjust Add the macaroni to the milk and stir gently to blend. Allow the macaroni to rest on the stove, 5 to 10 minutes, so the pasta absorbs the flavors. Remove and discard the garlic cloves. Fill a baking dish with the macaroni mixture, top with 1 cup of shredded cheddar cheese and the crumbled Club crackers and bake 15 to 20 minutes or until the crust on top browns. Previous Next

< Back Mango Lime Ginger Chia Pudding Prep Time: 5 min Cook Time: n/a Serves: 6 Level: Beginner About the Recipe Ingredients · 1.5 cups coconut milk · Juice of 2 limes · Zest from 2 limes · 1" piece of ginger, grated or minced · 1/3 cup maple syrup or agave · 1/2 cup chia seeds Preparation 1. In a blender, combine coconut milk, lime juice, lime zest, ginger, and maple syrup. Blend until smooth. 2. Pour mixture into a large bowl or container. Stir in chia seeds. 3. Let sit for 10 minutes, then stir again to prevent clumping. 4. Refrigerate for at least 4 hours or overnight until thickened. 5. Spoon into small cups and serve chilled. Previous Next

< Back Saffron-Infused Date & Pistachio Truffles with Maca Prep Time: 20 min Cook Time: n/a Serves: 10 Level: Beginner About the Recipe Ingredients 12 oz Medjool dates, pitted, about 2 packed cups 1 cup shelled pistachios, reserve ¼ cup for garnish ¼ cup raw cashews or almonds, optional for texture 1 tbsp maca powder ⅛ tsp saffron threads, steeped in 1 tbsp warm water for 5 minutes ½ tsp ground cardamom Pinch sea salt ¼ cup unsweetened shredded coconut, optional for rolling Preparation In a food processor, pulse pistachios, and cashews if using, into a coarse crumb. Reserve ¼ cup for garnish. Add dates, maca powder, saffron water with threads, cardamom, and salt. Blend until a sticky dough forms. Roll into 1 inch balls, about 2 tbsp each, to yield around 20 truffles. Roll each truffle in crushed pistachio or coconut for coating. Chill for 15 minutes before serving. Previous Next

< Back Vegan Colcannon Prep Time: 15 min Cook Time: 25 min Serves: 10 Level: Beginner Plus About the Recipe Ingredients • 8 ounces unsalted dairy-free butter •2/3 cup dairy-free milk • 8 ounces sliced meatless bacon, thickly sliced • 1 thinly sliced leek • 1 head thinly sliced savoy cabbage, stem removed • 2 pounds peeled and thinly sliced russet potatoes • 2 pounds peeled and thinly sliced Yukon gold potatoes • 1 bunch thinly sliced green onions • salt and ground white pepper to taste Preparation Add the butter and milk to a medium size pot, and heat over very low heat. Keep warm. Next, add the meatless bacon to a large pot or frying pan over medium heat and cook until very crispy and browned, which takes about 5 to 6 minutes. Remove the bacon from the pan and set aside, and then add the leeks to the pan and cook them in the rendered meatless bacon fat for 3 to 4 minutes. Add in the cabbage, season with salt, and cook over medium-low heat for 6-7 minutes or until very tender. Keep warm. Boil the potatoes in a large pot of boiling salted water for 5-7 minutes or until tender. They should cook in that amount of time if you thinly slice them. Before removing the potatoes, quickly mix in the green onions with the warm milk and butter mixture just to heat them up. Strain the potatoes completely and then mash them through a food mill or mash by hand. Fold in the butter-milk and green onion mixture until combined and then fold in the cabbage, bacon, salt, and pepper until combined. Serve. Previous Next

< Back Beefless Bourguignon Prep Time: 15 min Cook Time: 45 min Serves: 4-6 Level: Beginner About the Recipe Ingredients 2 cups beefless broth 3 tbsp DF butter 2 cups pearl onions 3 cups baby carrots 6-8 garlic cloves, minced Bouquet Garni : 2-3 sprigs of fresh rosemary, 4-5 sprigs of fresh thyme, 1 bay leaf 2 tsp poultry seasoning 1 tsp dried oregano 3 cups of cremini or shiitake mushrooms, sliced or quartered 3 cups of jackfruit 3 tbsp tomato paste Salt and pepper to taste 1 cup red wine (burgundy or pinot noir) 2 tbsp arrowroot starch Preparation Place a Dutch oven over medium heat with DF butter and sauté onions for 3 to 5 minutes until just getting some light golden color, then add the carrots and sauté for another 4 to 5 minutes. Stir in garlic, rosemary, thyme, bay leaf, poultry seasoning, and oregano and cook for 1 to 2 minutes. Add mushrooms and cook 3 to 4 minutes until mushrooms looks softer and have shrunk a bit in size. Then add jackfruit, tomato paste, and salt/pepper to taste. Stir to coat evenly and cook for another 1 minute. Add the red wine and bring to a simmer for 2-3 minutes. Add the stock and bring to a boil. Reduce to a simmer and add the lid. Cook until carrots are tender (~15-20 minutes) Remove lid and add the arrowroot starch. Mix well and allow sauce to thicken (~2 minutes) This dish is best served with eggless egg noodles, mashed potatoes or parsnip puree. Use the cooking time of the bourguignon to prepare the side. Serve immediately with cooked pasta, mashed potatoes or parsnip puree. Previous Next

< Back Almond Butter Blondies Prep Time: 15 min Cook Time: 22 min Serves: 9 Level: Beginner About the Recipe Ingredients 10 tablespoons almond butter (That's ½ cup + 2 tablespoons). 6 tablespoons nondairy milk (That's ¼ cup + 2 tablespoons). ¾ cup coconut sugar 2 teaspoons vanilla extract ¾ cup whole wheat pastry flour ¼ cup oat flour ¼ teaspoon baking soda ¼ teaspoon salt ¼ teaspoon cinnamon ⅓ to ½ cup nondairy chocolate chips Preparation Preheat the oven to 350° F. Line an 8×8 or 9×9 square or brownie pan. In a bowl, mix the almond butter, non dairy milk, coconut sugar and vanilla until well combined and smooth. Sift in the flours, baking soda, salt and cinnamon into the bowl. Fold in the chocolate chips. Drop the thick stiff batter into a greased or parchment-lined pan. Using a spatula, press the batter down to event it out into the pan. Sprinkle a tablespoon of chocolate chips on top and press in. Bake for 23 to 26 minutes. The top should be set. Let the blondies cool for 15 minutes before slicing. Previous Next

< Back Orange-Beet Salad Prep Time: 10 min Cook Time: N/A Serves: 4 Level: Beginner About the Recipe A tangy and subtly sweet dressing served atop peppery arugula. Ingredients 4 beets, steamed 2 oranges, 1 segmented, 1 juiced 1 Tbs orange zest 2 Tbs olive oil 1 Tbs champagne vinegar 2 tsp maple syrup or brown rice syrup 1/2 tsp salt 1/4 tsp black pepper, freshly cracked 4 cup arugula 1/3 cup pistachios or walnuts Preparation Prep Segment one of the oranges and zest/juice the other orange. Set aside. Make Dressing : In a mason jar, add the olive oil, champagne vinegar, maple syrup, orange juice, salt, and pepper. Shake vigorously until well combined. Set aside. In a large bowl, combine the beets and citrus segments. Drizzle half the vinaigrette over the beet mixture and toss to combine. Serve on a bed of arugula and top with pistachios. Drizzle the remaining vinaigrette on top. Previous Next

< Back Fresh Rolls Prep Time: 15 min Cook Time: n/a Serves: 8 Level: Beginner Plus About the Recipe Ingredients 4 oz brown rice pad thai noodles or 6 oz vermicelli 1 cup julienned or thinly sliced carrots 1 cup julienned or thinly sliced bell pepper or zucchini 1 cup mint leaves 1 cup cilantro or basil 8 to 10 rice paper wrappers 8oz marinated tofu Preparation Make your dipping sauce and set aside. Cook the noodles, drain and add to a bowl. Mix in 2 tbsp of the dipping sauce and toss well. Prep your workstation with a large shallow bowl of warm water and a clean surface. Dip rice paper wrapper in the shallow bowl for 30 seconds to a minute until softened. Transfer to the clean surface. Add tofu, noodles and veggies to the rice paper wrap. Fold the rice paper wrapper from the bottom over the filling. Then fold in the sides, then continue to roll the bottom towards to the top keeping it tight. Seal and place on a serving plate. Cover with a damp towel until ready to serve. Serve with dipping sauce of choice Previous Next

< Back Groundnut Stew Prep Time: 10 min Cook Time: 35 min Serves: 6-8 Level: Beginner About the Recipe Ingredients Tomato-Pepper Sauce 1 habanero pepper 2 large plum Tomatoes 1 red onion, sliced (divided) 1-inch ginger root 3 cloves garlic Optional Soy Curls & Jackfruit (1) 8oz bag of Butker Soy Curls (1) 14oz can jackfruit 2 tsp paprika 2 Maggie cubes salt and pepper to taste Peanut Stew 2 cups of chopped sweet potatoes 1 cup of chopped carrots 3 tbsp oil (red palm or coconut) remaining half onion - sliced 1 tbsp Tomato paste 2 bay leaves 1 tsp iru (optional) 1 tsp thyme 2 bouillon cubes (e.g. Maggi cubes) 3/4 cup unsweetened peanut butter Salt and pepper to taste 2 to 3 cups chickenless stock 10oz spinach Preparation Prepare the Tomato-Pepper Sauce Add all ingredients to a blender and blend until smooth. Set aside. Prepare the Soy Curls/Jackfruit Add the soy curls to a bowl and add enough water to thoroughly cover them. Let them hydrate for ~5 minutes. Drain the water from the bowl. Then, using your hands, squeeze the excess water from the soy curls. Drain and rinse the canned jackfruit and place the bowl with the soy curls. Add the paprika, Maggi cubes and salt/pepper. Set aside. Peanut Stew Add oil to a pan. Once warmed, add the soy curls and jackfruit. Saute until soy curls begin to crisp. Add remaining red onion and saute until softened. Add tomato-pepper blend, tomato paste, iru and bay leaf to the pan. Add sweet potatoes and carrots. Cover and let simmer for 7-10 minutes. Once sauce has reduced, add remaining seasoning (Maggie cubes, thyme) Add peanut butter and stock. Stir well until peanut butter is well combined. Place lid and allow to simmer until potatoes and carrots are tender (~5-7 min). Add in spinach and stir well. Serve over millet, wild rice or fonio. Previous Next

< Back Drink Your Way to CLEAR SKIN Prep Time: 10 Minutes Cook Time: N/A Serves: 1 Level: Beginner About the Recipe At some point in life, we have all had an acne breakout and they are no fun. If acne is a recurring problem for you, these 3 drinks will help relieve the root cause of acne. Acne is caused by something blocking the follicles. Typically, it is a buildup of harmful bacteria, yeast and/or candida within the digestive tract. It is also attributed to hormonal imbalances. So taking birth control pills and antibiotics add to this issue. Eating processed foods that contain refined sugars and hydrogenated oils are certainly causative. And perhaps a lesser-known fact is drinking chlorinated and fluoridated water. All of the aforementioned can increase the growth of bad bacteria, yeast, and candida within the body. Ingredients 16oz carrot juice 2 tsp EVOO 1000mg turmeric high ORAC 2 garlic cloves Drink 2x in same day. Double recipe. Sip the juice as a meal over 20-30 minutes Preparation Run everything through a juicer and store in a glass jar. Drink immediately or place in the refrigerator for up to 3 days. Previous Next

< Back TOMATO BASIL BRAISED CHICKPEAS WITH WILD RICE Prep Time: 20 min Cook Time: 15 min Serves: 4-6 Level: Beginner About the Recipe 🌿 Why This Recipe? This dish combines plant-based protein, healthy fats, and immune-supporting nutrients in a comforting, flavorful way. ✅ Chickpeas for Protein & Energy – High in fiber and plant-based protein, helping to sustain energy levels and support digestion. ✅ Sundried Tomatoes & Basil for Antioxidants – Packed with lycopene and flavonoids, promoting heart health and reducing inflammation. ✅ Pumpkin Seeds & Cashews for Magnesium & Iron – Essential for muscle relaxation, improved circulation, and cognitive function. ✅ Coconut Milk for Creaminess & Healthy Fats – Helps support brain function and hormone balance. ✅ Wild Rice for a Nutrient-Dense Base – A powerhouse grain rich in protein, fiber, B vitamins, and essential minerals that supports sustained energy and digestive health. Ingredients 🔹 1/3 cup cashews (for richness and creaminess) 🔹 1/4 cup pumpkin seeds (adds texture and a boost of minerals) 🔹 3 oz sundried tomatoes (in a pouch) (intense umami flavor and antioxidants) 🔹 1/3 cup nutritional yeast (adds a cheesy depth and B vitamins) 🔹 1 (28 oz) can of tomatoes (base for the sauce, rich in lycopene) 🔹 5 garlic cloves (immune-boosting and heart-supporting properties) 🔹 1 (14 oz) can coconut milk (adds creamy depth and healthy fats) 🔹 1 tbsp Better Than Bouillon (vegetable base) (for a deep, savory taste) 🔹 1 cup onion, diced (adds sweetness and depth to the sauce) 🔹 2 (14 oz) cans chickpeas, drained and rinsed (plant-based protein source) 🔹 1/3 cup basil, chiffonade (fresh herbaceous brightness) 🔹 2 cups cooked wild rice (nutrient-dense and fiber-rich base) Optional: 🔹 1/3 cup dairy-free parmesan (I use Follow Your Heart) (adds a savory, cheesy finish) Preparation 1️⃣ Blend the Sauce Base In a high-speed blender , combine cashews, pumpkin seeds, sundried tomatoes, nutritional yeast, canned tomatoes, garlic, coconut milk, and Better Than Bouillon . Blend until completely smooth and creamy . Set aside. 2️⃣ Sauté the Onions In a large Dutch oven or deep skillet , heat a small amount of water (for oil-free sautéing) over medium heat . Add the diced onions and sauté until softened and translucent (about 3-5 minutes ). 3️⃣ Braise the Chickpeas Pour the blended tomato mixture into the Dutch oven with the onions. Stir in the chickpeas and mix well to combine. Cover and allow the mixture to braise on medium heat for 10 minutes , stirring occasionally to prevent sticking. 4️⃣ Finish with Basil & Parmesan Turn off the heat and stir in the chiffonade basil . If using, add the dairy-free parmesan for an extra layer of umami and richness. 5️⃣ Serve & Enjoy! Serve over a grain of choice , with a special emphasis on wild rice as a nutrient powerhouse. Garnish with extra basil or a sprinkle of dairy-free parmesan for added flavor. 🌟 Variations & Customizations 🌿 Spicy Version: Add ½ tsp red pepper flakes or cayenne pepper for a mild kick. 🌿 Extra Creamy: Blend ½ cup cooked white beans into the sauce for an even richer texture. Previous Next

< Back 30-Minute Stovetop Chili Prep Time: 10 - 15 minutes Cook Time: 10 - 12 minutes Serves: 6 Level: Beginner About the Recipe This delicious 30-minute chili is full of nutrition. It is a healthy recipe and the flavor is not compromised. Give it a try! Ingredients INGREDIENTS 2 tbsp oil 1 red onion, diced 3 cloves garlic, diced 3 celery stalks, diced 1 bell pepper, diced 1 package super firm tofu, crumbled 2 cups butternut squash, diced 1 pack chili seasoning 1 tbsp chili powder 1 can black beans, rinsed & drained 1 can tomatoes, drained 1 tbsp cinnamon 1 tbsp garlic powder 2 tbsp Better Than Bouillon vegetable paste 1.5 cups water 1 bunch cilantro, finely chopped Salt & pepper to taste Preparation DIRECTIONS 1. Heat oil on medium heat in a saucepan 2. Add onion and saute for ~2 minutes 3. Add garlic and saute for ~30 seconds 4. Add bell pepper and celery and saute for ~30 seconds 5. Crumble tofu into the pan 6. Add the butternut squash 7. Add chili seasoning, cinnamon, garlic powder, chili powder and Better Than Bouillon paste, mix well 8. Add water and mix well 9. Add lid to the pot and simmer for about 7-10 minutes 10. Add cilantro and salt and pepper to taste 11. Serve and enjoy! Previous Next

< Back Trail Mix Cups Prep Time: 5 min Cook Time: 25 min Serves: 7-8 Level: Beginner About the Recipe Ingredients 1/2 cup cashews 1/2 cup pistachios 1/2 cup almonds 1/2 cup pumpkin seeds 2 tbsp hemp seeds 1/3 cup maple syrup or agave flaky sea salt TT (optional) dairy-free chocolate sauce (optional) Preparation Mix together cashews, pistachios, almonds, hemp seeds, pumpkin seeds and maple (or agave) in a bowl until well-combined. Transfer mixture to a silicone muffin pan and pack firmly Bake in the oven on 350 F for ~25 minutes. Remove from oven and cool completely Add optional toppings if desired Previous Next

< Back Taco Salad Prep Time: 30 min Cook Time: 10 min Serves: 6 Level: Beginner About the Recipe A wholesome, filling and delicious dish inspired by flavors typical in a taco. Ingredients 2 cups walnuts, soaked 1 red onion, diced 5 garlic cloves, diced 1/2 cups sundried tomatoes, diced 1 Tbs taco seasoning 2 Tbs soy sauce 1 lime, juiced Preparation Prep Soak walnuts in a bowl, covered with water for at least 30 minutes. Drain walnuts. Put them into a food processor and pulse until you have meat-like crumbles. Chop onions, garlic, and sun-dried tomatoes. Make Water saute onions until translucent. Add in the garlic for 1 more minute. Sprinkle the taco seasoning across and stir to combine. Pour in the soy sauce (or substitute). Stir well. Cook for another 4-5 minutes. Off heat, squeeze in the fresh lime juice. Adjust for seasonings and serve. Previous Next

Digital Meal Plans Salads & Sweat Meal Plan Naija Goddess Meal Plan Nourish Your Body with Ease. Let Us Cook. Customized. Nutrient-dense. Rooted in healing. Whether you're transitioning to plant-based living or deepening your wellness journey, our meal prep service is designed to align with your health goals—without sacrificing flavor or time. Complete the form below and we’ll follow up to confirm your plan. First name* Last name Email* Phone* Preferred Contact Method* Email Text Phone Call Meals Per Day* Days Per Week* Of Breakfasts* Of Lunches* Of Dinners* Preferred Pickup Day(s)/Time(s)* Select Your Nutritional Focus * Alkaline Anti-inflammatory Soy-free Nut-free Gluten-free Low carb High-protein Plant-Based Keto Any Allergies or Ingredient Sensitivities?* Any Ingredients to Avoid (taste, preference, etc.)?* Would you like to subscribe for 4 weeks and save 10%?* YES NO Add-On Options (Optional Upsells) Herbal Tonics Sea Moss Gel Sea Moss Applesauce Magnesium Spray Would you like to book a 1:1 Nutrition Consult + Custom Plan for $248?* Yes, send booking link No, not at this time Upload Any Notes or Relevant Files (Optional) Upload File Submit Meal Plans Made for Your Lifestyle Welcome! I'm so glad you're here. My team of credentialed nutrition professionals and culinary facilitators have created these healthy recipes to help you meet your health goals. All are extensively tested and feature whole food ingredients with easy-to-follow directions for people of all cooking levels. You can build your ultimate meal plan with my search-click-and-drag technology with automatic nutrition facts calculation and grocery list generation. All for the low price of just $27 per month! Click here to see more details about how to use the digital meal plan. Now, let's get cooking!

< Back Suya Spice Blend Prep Time: 5 minutes Cook Time: N/A Serves: 8 Level: Beginner About the Recipe Ingredients 1 cup Peanut Powder 1/4 cup ginger, ground 1/4 cup onion powder 2 Tbs garlic powder 1/4 cup chili powder 1 Tbs nutmeg, freshly grated 1 tsp turmeric 1 tsp salt 1 tsp cloves, ground 1 seasoning cube Preparation Make Place all spices in a spice grinder or high speed blender. Blend until well incorporated. Place in an airtight jar. This spice blend is good for at least 3 months. Previous Next

< Back Ackee & Saltfysh Prep Time: 20 min Cook Time: 15 min Serves: 6 Level: Beginner About the Recipe The national dish of Jamaica and favorite breakfast. Ingredients Saltfysh 14 oz hearts of palm, canned 2 Tbs nori sheets, chopped 1 Tbs salt 1 1/2 cup water Ackee 1 lb ackee, canned 4 garlic cloves 2 roma tomatoes, diced 1 bell pepper, diced 1/2 cup red onion, diced 2 Tbs thyme, fresh 1 scotch bonnet pepper 3 scallions, sliced on bias Preparation Saltfysh Prep Using a fork, shred the hearts of palm and place in a mason jar. Add water, salt and nori sheets to the mason jar and marinate for a minimum of 30 minutes up to overnight. (The water should well cover everything within the mason jar) Ackee Prep Dice bell peppers, onion, tomatoes and garlic. Prepare the thyme. Set aside. Rinse and drain the ackee. Set aside. Make In a heated pan, water saute the bell pepper, onion, garlic, thyme and tomatoes. Cook for ~4 minutes or until the onions are translucent. Drain the hearts of palm and add the palm to the pan. Saute until the hearts of palm begin to crisp (about ~5 minutes). Add the ackee to the pan and gently stir as the ackee is delicate. Add salt and pepper to taste and serve. Previous Next

< Back Chocolate Tahini Bundt Prep Time: 10 min Cook Time: 40 min Serves: 12 Level: Beginner About the Recipe Moist and indulgent cake with guilt-free ingredients. Ingredients 1 1/4 cup spelt flour 1/4 cup cocoa powder 1/2 cup almonds, ground 1/3 cup coconut sugar 2 tsp baking powder 1/2 tsp cardamom, ground 2 Tbs flax seeds, ground 5 Tbs water 1/3 cup tahini 1/3 cup maple syrup 1 cup plant milk of choice 3 Tbs coconut oil, optional Preparation Prep Preheat oven to 350 degrees Fahrenheit. Make Mix the ground flaxseed and water in a small bowl and leave for 5 minutes to set. Mix the flour, cocoa, almonds, sugar, baking powder, salt and cardamom in a large bowl. In a separate bowl, mix the tahini, maple syrup, milk, coconut oil and set flax mixture. Add the wet mixture into the bowl of dry ingredients and mix until you have a smooth batter. Transfer into a lightly oiled bundt tin and bake for 35-40 minutes. Allow to cool completely before glazing. Mix the glaze ingredients (1/4 cup tahini and 2 tbsp maple syrup) in a bowl and smooth over the top of the cooled cake. Previous Next