Hey ya'll!

I'm just a 20-something girl trying to navigate the world. Originally from Virginia, but loving the Pacific Northwest. Coffee snob + lover of all things puppies, biscuits + gravy,  and nature! Catch me cooking and jamming out to Tony Bennett. 

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{VEGAN} Kale + Mint Pesto

{VEGAN} Kale + Mint Pesto

Hi ya'll and happy holidays!

I am so so so full of joy that it is officially holiday season and that I can officially snuggle up with blankets with a fireplace on with my closest friends. 

Lately in my life, I have been trying to jump outside of my comfort zone more and more. I have been trying to do things that people would not expect me to do normally. Especially when it comes to food. I feel like I am always making the same things. I am a creature of habit, and once I find something I like, I continuously eat it until I am tired of it (i.e. peanut butter toast with eggs on it with a splash of hot sauce.. aka all I eat for breakfast). 

So when I was in Powell's Book Store in Portland Oregon the other day, I found this cook book that I recommend everyone to buy called Eat Healthy Not Less, you can buy it here

After reading her cookbook to avoid going outside in the cold, I found that I really wanted to try a lot of these. And I have been craving pasta, so I tried to take her recipe and make it my own. 

Mint Kale Pesto Pasta


  • 30 mint leaves
  • 7 oz Kale
  • 2 oz cashews
  • 4 garlic cloves
  • 1 tablespoon onion powder
  • pinch of salt and pepper
  • 1 tablespoon lemon juice
  • 1 teaspoon agave
  • 1 tablespoon oil of your choice (extra virgin olive oil works fine)
  • 8 tablespoons of yogurt of your choice (I used almond yogurt instead of a dairy based one)
  • 2 bags of rotini, I used whole wheat 

When I tell you how simple and FAST this recipe was, you all are going to be amazed. Literally, your jaw will drop. This recipe takes as long as it takes for your pasta to cook. I know.. I love fast meals just as much as the next girl. This really took me 11 whole minutes. Amazing.


  1. put all ingredients (but the pasta) in a high speed blender, and blend until chunky. Put to the side. 
  2. Cook pasta until desired softness
  3. Cook anything you'd like to put in your pasta. I used cauliflower, and kale
  4. Mix it all together

It's really that simple.. I kid you not. At first I was kind of skeptical of the flavor, but I really the exotic earthy flavors that came from this sauce. I hope you all love it as much as me, and don't forget to let me know what you think!

P.S. If you like my photos, please follow my super talented friend here.


Until next time, Follow along on my instagram:

Your friend,

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