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Apps that Energize.

After last night's Boston vs. Los Angeles performance, it appears as if the World Series may extend longer than initially anticipated. Whether you are a Sox fan (recommended), a Dodgers fan or you are just looking forward to football on Sunday, I thought a few of you would want to join me in manipulating the All-American sports diet by choosing dairy-free, gluten-free & vegan options while rooting for your favorite team. They are all easy, delicious and they will keep you feeling energized if we see more double digit innings tonight.

Buffalo Cauliflower (vegan & gluten-free)

Servings: 8-10 people

Prep Time: 5 minutes

Cook Time: 30 minutes


  • 1 head of cauliflower, cut into bite size pieces as pictured above

  • 1 tablespoon of coconut oil, melted

  • 1/2 cup of Noble Made Buffalo Sauce (suggested, but can use any).

  • 1/4 cup chickpea crumbs (can use Panko if preferred)

  • Salt and pepper to taste


  1. Preheat oven to 400 degrees.

  2. Place cauliflower, coconut oil & chickpea crumbs in bowl and toss by hand

  3. Spread cauliflower mixture on large baking sheet.

  4. Place in oven for 15 minutes, turn cauliflower over so the mix cooks evenly and begins to brown.

  5. Once browned, add buffalo sauce, salt and pepper.

  6. For extra crispiness, turn oven to 500 for last five minutes.

  7. Serve with Follow Your Heart Blue Cheese or Ranch dressing.


Sun-dried Tomato, Lemon-Garlic Hummus (vegan & gluten free)

Servings: 3-6 people (depending on how hungry your guests are)

Time: 10 minutes


  • 1 can of 365 Organic Chickpeas

  • 2 tablespoons of tahini (you can add more if you prefer)

  • 2 cloves of garlic, minced

  • 2-3 tablespoons of olive oil

  • 1 small handful of Kumato Tomatoes

  • 1/4 cup of sun-dried tomatoes, save 3-4 for topping

  • 1/2 tablespoon of salt

  • 1 tablespoon of lemon juice


  1. Combine Chickpeas, tahini, garlic & olive oil in food processor.

  2. Once smooth and creamy (this may take up to 1 minute of processing), add tomatoes, 1/4 cup of sun-dried tomatoes, salt & lemon juice.

  3. Process on high for 30 seconds.

  4. Remove from processor with spatula into small serving bowl.

  5. Place the remaining sun-dried tomatoes in food processor and process on high for 10 seconds, add as topping.


Vegan & Non-Vegan Flavor Packed Meatballs with a Maple-Nut Balsamic Glaze (Glutei-free)

Note: This recipe is prepared together with both vegan and non vegan recipes

Servings: 5-7

Prep Time: 15 minutes

Cook Time: 20 minutes


Shared Mixture

  • 1 bunch of parsley, finely chopped

  • 1 bunch of scallions, finely chopped

  • 2 cloves of garlic, minced

  • 2 tablespoons of olive oil or coconut oil (depends on guest preference)

  • 1 tablespoon of salt

  • 1/4 cup of Tamari soy sauce

Vegan Mixture

  • 2 sweet potatoes

  • 2 cans of black beans, cleaned, rinsed & dried

  • Pepitas

  • 1 flax egg

Turkey Mixture

1 pound of ground turkey

Directions for all meatballs

  1. Combine shared mixed ingredients in large bowl & then separate into 2 large mixing bowls

  2. Add sweet potatoes, black beans, pepitas to food processor, until smooth. Add this mixture to one of the separated shared mix bowls.

  3. To avoid cross-contamination, mix mixture evenly and place 1-2 inch round balls onto baking sheet.

  4. Add turkey mixture to second shared mix bowls, and place 1-2 inch round balls onto baking sheet.

  5. Place in oven for 20-30 minutes. Turkey mixture may take up to 30.

Maple Glaze

  • 1/4 cup maple syrup

  • 2 tablespoons of almond butter

  • Zest from 1 orange

  • 1 tablespoon of soy sauce

  • 1 tablespoon of pepitas

  • 1/2 tablespoon of chili-lime sauce


  1. Combine all ingredients into food processor for ten seconds (longer if you do not like texturized sauces, and prefer smooth)

  2. Place into small saucepan, until hot.

  3. Serve together with vegan & non vegan meatballs.


Sun-dried Tomato & Goat Cheese Stuffed Dates

Servings: 7-15 guests

Time: 15 minutes


  • 15-20 dates, cut in half, but not 100% through the date

  • 1/4 cup of crumbled goat cheese

  • 10 sun-dried tomatoes, cut in half


  1. Separate goat cheese, dates and sun-dried tomatoes into stations

  2. Place, one-by-one half sun-dried tomato, and a pinch of goat cheese into date pocket

  3. Serve with wooden toothpicks.


Organic Smashed Garlic Potatoes

A favorite in the Combs' household. These things fly! Double recipe if you think they will in your home too!

Servings: 4-5 guests

Prep Time: 15 minutes

Cook Time: 20-25 minutes


  • 2 dozen organic red potatos

  • 3 large cloves of garlic, minced

  • 2 tablespoons of coconut oil (or olive oil)

  • (I tend to cook with coconut oil, and then drizzle olive oil on top of dishes to avoid any toxins that tend to be released with cooking with olive oil)

  • 1 tablespoon of lemon juice

  • 5 stems thyme and/or rosemary (both great!)

  • Salt & pepper to taste


  1. Preheat oven to 400 degrees.

  2. Place potatoes in large pot & bring to boil. Cook, covered for 35 minutes until tender. (may take longer at altitude).

  3. Drain & dry potatoes, and place on large baking sheet.

  4. Smash each potato with large fork, until skin is broken, and potato is penetrated.

  5. Combine coconut oil (or olive oil), garlic & lemon juice in small mixing bowl.

  6. With a cooking brush, generously brush each potato with mixture.

  7. Add thyme, rosemary & salt.

  8. Place in oven for 15 minutes, or until crispy.

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