Wholly Nourished

06/10/2026

Think salads are boring?

This crispy Thai tofu salad is proof that healthy eating doesn’t have to mean plain lettuce and a sad dressing.

Every bite is loaded with crunchy cabbage, carrots, edamame, crispy tofu, curried cashews, and a creamy sesame tahini dressing that brings it all together.

Plant-based protein
Fiber-rich veggies
Plenty of crunch and flavor
Meal-prep friendly

Save this one for your next lunch or light summer dinner.

Link to recipe in comments.

06/13/2024

New blog post up featuring a family favorite weeknight meal...papas con chorizo. It is a 5-ingredient meal and only takes 20 minutes to make. Bonus, you can make it into tacos. Check it out here...

Looking to spice-up weeknight dinners? This Papas con Chorizo features a soy chorizo with a spicy kick that only takes 20 minutes to make!

06/15/2022

What’s everyone making those special dads out there for Father’s Day? How about this oat waffle stack? Minimal ingredients that are gf/df/ refined sugar free, but once you taste them you’d never guess it!
I like mine topped with peanut butter and bananas. What are your fave toppings?
Recipe linked here:

https://www.healthdigest.com/877708/healthy-oat-waffles-recipe/

04/13/2022

You are the voice in your head…

…and YOU have the POWER to rewrite the script. ✍🏼

Those pesky negative thoughts…if we don’t challenge them, we won’t change them.

Next time you hear that negative self talk creep in - flip the script. Think, or better yet, write down 1-3 positive thoughts to replace it.
Make it a habit. See what happens ✨

Rewrite your script.

04/07/2022

Had a hankering for carrot ginger cashew soup. Who else needs a spoon?

This one is packed with so much goodness. Carrots, ginger, onion, garlic, cashews, turmeric… Real, whole, simple, nutrient dense ingredients.

Carrot ginger cashew soup

3/4c raw cashews⁣
8 carrots peeled and chopped into thick coins⁣
1 small sweet onion sliced into chunks⁣
4 cloves garlic sliced⁣
1-inch piece of ginger, sliced
1 tsp vegetable base (I used )
1tsp turmeric⁣
1/4 tsp salt ⁣
For topping: smoked paprika, pumpkin seeds and cilantro⁣
⁣
Place cashews in a bowl and cover with boiling water. Let sit for 30 minutes or more. ⁣
⁣
Meanwhile place carrots, onions, ginger and garlic in a pot. Add water, just enough to cover all of the vegetables. Add the veg base. Bring to a boil. Reduce heat and simmer 20 minutes or until the carrots are tender. Remove from heat. ⁣
⁣
Drain and rinse your cashews and add to a high speed blender. Add in the soup pot contents and the turmeric and salt. Blend until smooth and creamy. ⁣
⁣
Pour into bowls and top with smoked paprika and cilantro.

04/07/2022

Coconut rice. It’s a favorite at our house. And if I serve it for guests I always get a 5-star review.

It goes well with so many dishes. I top my curried lentil soup with this but I also love it with easy cumin spiced black beans and plantains. Yum!

Checkout how to make this in the instant pot via my link in bio for tasting table recipes. Or use this easy stovetop method here 👇🏼

Coconut rice:
Bring 2 cups water and 1 can full-fat coconut milk to a boil. Add 1 teaspoon salt, 2 teaspoons cane sugar and 2 cups basmati rice. Stir, lower heat and simmer until the liquid is absorbed (about 10 minutes).

04/07/2022

Could really use some spring vibes right about now. Anyone else?

Prepped this spring roll in a bowl earlier this week and made enough for lunches all week. Let me tell you this was definitely the move. Highly recommend you try it out. And the peanut dressing….come on 👌🏼👌🏼👌🏼

For the bowl:
10 ounces thick rice vermicelli noodles, prepared according to package
14 ounces firm tofu, pressed and cut into cubes
1 tablespoon coconut oil
1 cup frozen edamame, thawed
1 red pepper, sliced into thin strips
3 Persian cucumbers, sliced thin lengthwise
1 cup purple cabbage, sliced thin
1 cup carrots, shredded or cut into matchsticks
½ cup fresh cilantro
¼ cup crushed peanuts
 
For the peanut dressing:
1/3 cup creamy peanut butter
6 tablespoons warm water, plus more to thin
2 cloves garlic minced
2 tablespoons low sodium tamari
1 tablespoon rice vinegar
1 tablespoon lime juice
1 tablespoon coconut sugar
pinch of salt
 
1. Heat coconut oil in a pan over medium heat. Add the tofu and cook until the tofu is golden and crisp on all sides (takes about 8-10 minutes). Set aside.
2. Divide noodles evenly between 4 bowls.
3. Divide the tofu, edamame, peppers, cucumbers, cabbage and carrots evenly between the bowls, topping the noodles.
4. Make the dressing by thinning the peanut butter with the warm water. Whisk in the remaining ingredients. Add more water 1 tablespoon at a time until the dressing reaches the desired consistency.
5. Top the bowls with peanut dressing, cilantro and peanuts.