roasted eggplant, cremini mushrooms, and green olive zucchini spaghetti sprinkled with pumpkinseed parmesan

I put my spiralizer to work and made these zucchini noodles! If you don’t have a spiralizer, you can use a vegetable peeler to make zucchini fettucini!

The marinara sauce has canned roasted tomatoes, cremini mushrooms, roasted eggplant, garlic green olives, lemon juice, and a touch of agave nectar.. plus a ton of yummy dried herbs and spices… like himalayan salt, cayenne pepper, thyme, sage, basil, onion powder, oregeno, marjoram, and fennel.

vanilla rose cupcakes

Seeing all of the roses come alive in my city of Midtown Sacramento inspired me to make a rose infused cupcake, topped with these adorable dried rosebuds from the Sacramento Natural Foods Co-op.

I found this great gluten free vanilla cupcake recipe over at HypeFoodie (find recipe here) and I altered it ever so slightly by going light on the vanilla extract and adding wild rose floral essence instead. In the future, I would love to get my hands on some rose extract made specifically for baking, as the floral essence was oh so subtle.

For the frosting, I whipped up some coconut shortening, vanilla bean, vanilla extract, sea salt, powdered sugar, and a touch of earth balance for some buttery goodness.

spelt crust pizza with pepperjack cashew cheese, roasted cherry tomatoes, and sauteed cremini mushrooms

spelt crust pizza with pepperjack cashew cheese, roasted cherry tomatoes, sauteed cremini mushrooms, red bell pepper, green onion, garnished with baby kale. yum.