Hannah plating a locally sourced and 100% sustainable radicchio salad for a private Farm to Table catered event

My Story

Hi, my name is Hannah

I am the owner and founder of Homecooked with Love LLC. Homecooked with Love is a meal prep, delivery and, catering service on Oahu – using fresh, organic, sustainable ingredients to create Farm to Table meals made with a whole lot of love.

Being in the kitchen has always been an expression of creativity and love for me. A plate my canvas and a knife my brush. As I grew up, I learned to take that creativity and connect it to the ingredients I used. I started to understand what a whole ingredient looked and felt and tasted like when it’s been picked right out of the ground and the positive benefits that has for our bodies not only in health but mood, energy, and mental clarity as well. I feel so grateful to now make a passion of mine a career and to support our island and our bodies in the best way I know how.

“To Eat is a Necessity. To Eat Intelligently is an Art.”

– Francois de la Rochefoucauld

What We Do

We strive to recreate your most beloved home cooked dishes

Here at Homecooked with Love, we strive to recreate your most beloved home cooked dishes, offering more of a holistic approach, using ingredients that have less negative impact on our bodies post meal. Homecooked with Love does not use gluten, dairy, refined sugars, or processed foods. Every sauce, side, and dish you receive is completely homemade from scratch. We carefully prepare food that will allow for optimal nutrition and happy digestion with careful consideration of how we heat oils when cooking to get you feeling your best. We seek sustainability, for Hawaii and our bodies, sourcing produce from organic farms around the island as well as the eggs and proteins used. All packaging used is 100% compostable and breaks down within 90 days.

It is our goal to reach as many individuals and families as we can, who are open and willing, with healthy and delicious food that is, of course, made with a lot of love. We promise, you will be looking forward to every meal.

Black Bean and Beet Veggie Burger with homemade guacamole, sunflower sprouts and garlic aioli served between a Gluten Free English Muffins

The Latest from the Blog

Gluten Free Pumpkin Scones

Pumpkin Scones with Granola Crumble

12.13.17 Overcoming serious creativity block.

with simple, not too dry, pumpkin scones.

It’s been 11 months and some change since I have written in this baby blog of mine. I’m pretty sure only my parents read this… and my Grandma Betty. Hi Grandma. And I bet my sis Katie is reading this too. Give Frankie Ruth and Jesse a hug for me. If there is anyone not named reading this, thanks :). You should know I am not a writer, and I am not very witty. But I tend to need creative outlets. Food has become my creative, and I am working to share it on paper. So someone like you, can recreate my creations.

Okay. Pumpkin Scones.

It seems fitting to be sharing something pumpkin. It’s that time of year. All things pumpkin.


Gluten Free Pumpkin Scones 2


But first. I have a confession.

I haven’t actually even tried these scones yet… just the smell from baking in the oven, I was like, “Yep. This is the one.” They feel fluffy and moist to touch. And you can see all the pretty little ridges that a perfectly baked biscuit should have.


Gluten Free Pumpkin Scones


I’m not sure why this recipe sparked my interest to write about it. It’s not like I have not done any R&D for 11 entire months. I think just allowing myself the time to write it out. I haven’t let myself do that. I am finding time and time again how important it is to let yourself be. To just be. To find the time to be creative, relax or be spontaneous. Let go of “to dos” and “what ifs” and “should haves” and just be a little more in the moment. It’s 8:35 pm, no one is home and the house smells like pumpkin pie. So instead of worrying over emails or invoices or bookkeeping, I’m writing about these yummy smells. Whatever helps you be a little more present and a little more you, right? I think we can all relate, even if you don’t like pumpkin scones… which, I don’t understand you if that’s you.

This recipe was 100% inspired by Gluten Free on a Shoestring. I don’t have a link as it’s not pertaining to one particular recipe. If you are a gluten free-er or cook/bake for someone who is, you need to check out her site. It’s brilliant. And it’s so simple.

New to scones making or baking in general? Some starter tips:

  • Always mix dry and wet ingredients separately or in this recipe, create a well like I describe (below) so it’s only a one bowl mess you have to clean up.
  • “Cutting” butter into flour is exactly what it sounds like. You are not mashing or beating the butter into your flour like a cookie or cake recipe. Use a simple pastry knife OR if you don’t have that – you can use your hands by gently crumbling the butter into flour, breaking down the butter clumps but keeping them clumps.

  • Be sure to chill the prepared scones dough in the freezer (if possible) for up to 20 minutes before baking. This will help the rising process in the oven to make the perfect crumb. You want the fat to stay cold when it hits the heat of the oven when making pastries and biscuits.
  • Be careful not to burn your crumb topping as you bake… like my first batch. (they were still deliciously scrumptious).

Gluten Free Pumpkin Scones homecooked with love

  • Lastly, careful not to over-bake. Otherwise, you will be left with a very dry, dry scone.

I made a half batch with chocolate chips because chocolate chips belong in everything. And half with a granola crumb.

So no more dissing scones, if you are that person.

These scones are wickedly simple and not so dry that you feel like you are going to joke on every bite.

Yields 12 Scones

Pumpkin Scones with Granola Crumble

20 minPrep Time

20 minCook Time

40 minTotal Time

Save RecipeSave Recipe


  • 2 1/2 cups Gluten Free Flour Blend (I love Bob's Red Mill 1 to 1 Baking Flour)
  • 1/2 cup Coconut Palm Sugar (or any other granulated sugar substitute)
  • 1 Tablespoon Baking Powder
  • 1 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 teaspoons ground ginger
  • 2 eggs
  • 1 can pumpkin puree (14 ounces)
  • 1/2 cup grass fed butter or cold ghee, cubed
  • *Optional: dark chocolate chips, granola, crystalized ginger pieces or anything else that tickles your fancy
  • 1/4 cup coconut milk or melted butter (room temperature)


  1. 1) Place a bench knife or large slicing knife into the fridge to chill.
  2. 2) Mix dry ingredients in a large mixing bowl - flour, sugar, baking powder, spices, and sea salt.
  3. 3) Grab cubed, cold butter and cut into flour mixture using a pastry knife or just crumble with your hands until butter is evenly coated with flour and in small course chunks.
  4. 4) Make a well in the flour/butter mixture then add the eggs and pumpkin puree to the well. Whisk the egg and pumpkin until smooth (try not to mix too much of the flour into your pumpkin). *Add your sweet bits here if you'd like - chocolate chips or ginger. I split the batter here into two bowls and added chocolate chips to one.
  5. 5) Fold together the flour and pumpkin mix until the batter starts to form a dough, holding together and ingredients evenly incorporated.
  6. 6) Dust a baking sheet with flour or line with parchment paper, divide the dough into 2 parts and flatten each dough round to about 1" thick.
  7. 7) Brush each dough round with coconut milk or butter then sprinkle more cinnamon and granola or chocolate chips or even granulated sugar for nice even coating on top. *optional
  8. 8) Using a cold bench knife or large cutting knife - slice each dough round into 6 slices like a pizza, separating each with about 1" space between each slice.
  9. 9) Place your baking sheet in the freezer or chill in the fridge if you don't have space.
  10. 10) While your scones are chilling, preheat the oven to 425 degrees. After about 20 minutes, remove scones from the freezer.
  11. 11) Bake in the oven for 15-20 minutes. You may need to turn the pan around halfway if the back of the oven heats hotter than the front.
  12. 12) When a toothpick inserted into scones comes out clean, they are done. You can leave in the oven for a few minutes longer to get a nice brown top. *be careful not to burn your granola crumb.
Cuisine: Dessert | Recipe Type: Gluten Free Baking


These babies need to be eaten within 2-3 days before getting too dry... if they last that long. Store in an airtight container. Toast in the oven to reheat.

3232 cal
140 g
264 g
216 g

Click Here For Full Nutrition, Exchanges, and My Plate Info



Spicy Kale Hummus with organic radish

Simple n’ Spicy Kale Hummus

Ode to Kale.


This recipe takes the classic loved hummus dish and makes it fun to look at almost as much as it is fun to eat.


I was recently thinking back to when kale first made it’s way into the proverbial foodie world. I am not even sure when it became so popular, but all I know is that it’s like the grandfather of superfoods. It’s the Gandalf to the acai, spirulina,  goji berry, maca world. I have admittedly fallen into that category of foodie obsessed. I love kale. I love it because I know it’s healing and nutritious but also because it just looks so darn interesting. Anything that is interesting to eat is well, interesting to eat. But above the health benefits, it can make food the coolest color. Just like most all other categorized “superfoods.” Really! If you haven’t thought about it, here’s your chance. Kale makes the most brilliant green. Acai makes the brightest purple that you can’t get from beets or blueberries. Beets though… beets make a brilliant magenta, goji berry makes red, blueberries with some baking soda actually make blue, and spirulina is just the deepest forest green by nature. I love dying foods with nature’s gifts. I fall more and more in love with food because of its magnificent powers. And kale, well, kale makes the color green which is my favorite color so I am already biased to kale.


Spicy Kale Hummus


I just spent far too long looking up random facts about kale. It’s a powerful curse to have Google right at your fingertips. You can pretty much find the answer to any question imaginable. But if you are like me, you find yourself getting lost into surfdom and spending hours (which seem like minutes) researching random information like facts about kale, for instance.



Did you know? In 2008, 539 babies in the US were named kale.

National kale day is October 2nd.


O, I have one more for you… Bon Appetite deemed 2012 as the year of the kale.


So does this mean that kale has peaked? Like it’s on its way to some kind of midlife crisis with beets or turmeric? I think I disagree. Perhaps 2012 was the year that kale made its grand entrance. But kale is still winning in my book. And it definitely makes this spicy hummus a win.


Spicy Kale Hummus


I grew up with the motto, “Eat something green with every meal.” I can still hear my mom saying it to me. When I end up with something like fruit for breakfast, I get that little voice in my ear that makes me go downstairs to my lanai and grab some greens to sauté up alongside my fruit. And now, whether by force, guilt, or because I actually love all vegetables, I love anything green. So much so that I try to sneak it into anything. Like hummus. And why not? Why not make boring old mashed chickpeas be bright green with some Omega 3s and Vitamin B tossed in?


Spicy Kale Hummus


This hummus dish is every radish or pita chip’s dream. It’s slightly lemony with a bite, and it’s packed full of nutrients that regular old hummus doesn’t have. I have made this for countless dinners and appetizers, and everyone loves it. It’s interesting. It tastes like hummus. And it’s green. What more could you want?


Spicy Kale Hummus


So dig in :).


Yields About 2 cups

Spicy Kale Hummus

Classic hummus dish spiced up with some color and fun that even the non veggie eaters with love. Perfect for the kiddos.

5 minPrep Time

5 minTotal Time

Save RecipeSave Recipe


  • 2 cups kale, rinsed and stemmed
  • 1 cup chickpeas, rinsed and drained
  • 1/2 cup + 2 Tablespoons olive oil
  • 2 Tablespoons tahini
  • 1 Tablespoon lemon juice
  • 1 cup kale, stem removed
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon cayenne pepper


  1. Combine all ingredients into blender or food processor and blend until smooth.
  2. If you need a little more liquid to help it move, add more olive oil by the tablespoon.
  3. Drizzle a little more olive oil on top to serve and sprinkle some cayenne pepper for an extra kick.
Recipe Type: Side Dish


Keep in an airtight container for up to 5 days in the refrigerator. Enjoy with pita, veggies, chips, falafel, or by the spoonful 🙂

162 cal
12 g
10 g
4 g

Click Here For Full Nutrition, Exchanges, and My Plate Info


Savory Organic Chicken and Gnocchi Soup in soothing Bone Broth

Savory Chicken Gnocchi Soup

Savory + Simple + Nourishing + Soup = The best dang meal anyone could ask for.

I mean seriously. Who doesn’t love a hearty, soothing bowl of soup? I think I can speak for all the chefs, at home chefs, chef enthusiasts, working parents, busy life-styler of any kind, backpacker, skier, outdoorsy folk, Californian, North Dakotan, Canadian or anyone else who lives in 70 degree below winter weather. So, everyone, am I right? If you like to cook or even if you don’t like to cook, soup is your best friend. It’s the one pot wonder that you can pretty much put anything that inspires you together in one bowl. It’s incredibly quick to make. And it’s pretty impossible to mess up. Did I mention the magnificence of poaching meat? You can literally put meat in hot water and let it cook in the warm water bath to not only make your broth super duper flavorful, but it comes out tender and juicy every darn time! You can’t dry out meat in water. It just doesn’t make sense. Well, okay, you can. I have. I am clearly not a scientist. Leave it to me to do the impossible when it comes to making mistakes. But I will explain a few tips on how to avoid this phenomena in a second. For now, lets just relish in the awesomeness that is this soup.


Savory Chicken Gnocchi Soup


The savory chicken gnocchi soup is comprised of, you guessed it 🙂 chicken and gnocchi! That’s it. Really that’s basically the gist of it and it’s so delicious… I think I need some new descriptors other than delicious. I use “delicious” in every post. But it’s just so perfect of a word, the word itself is delicious. I am at a loss for anything else. So I will stick with delicious for this one. I don’t want to even admit how many times I have eaten this soup since I created it, but I will anyway. My guess is probably 12 meals, give or take, in 3 weeks. So that’s means for breakfast too. I love soup for breakfast. The bone broth base in this one coats your tummy for ample nutrient absorption and happy digestion for the rest of the day. I am convinced, at this point in my bone broth journey, that bone broth is more awakening and satisfying than a cup of coffee. I know I know. All you coffee lovers are totally writing me off at this point and that’s fine! It sounds nuts. But at least make this soup for dinner and you can stick to your cup of coffee in the morning.


Savory Chicken Gnocchi Soup


At this point in my blogging experience, most of the recipes are vegan as I choose to eat mostly vegan. This is my 20th recipe to date. I remember a little over 3 months ago, back in September when I started this blog, I think I had all of about 5 recipes ready to post. I follow countless foodies, most of whom have blogs themselves. Some of my favorite:


Pinch of Yum

Minimalist Baker

Cookie and Kate

Deliciously Ella

Cravings in Amsterdam

If you haven’t heard any of these blogs or gone to their websites, you should do so after this post. First, make the soup THEN while eating said soup, read blogs. Trust me, you will want something to munch on while browsing these sites. The photographs alone will make your tummy grumble.

Anyway, this is my 20th recipe. I feel like giving myself a little pat on the back. I remember thinking there is no possible way I can have as many creative and perfect recipes as ones I find on some of the blogs I mentioned above. And I am by no means comparing my recipes to these stars of food bloggers, not to mention their talented food photography skills, but 20 recipes feels like an accomplishment to me. Especially, when just a few months ago, reaching 7 almost felt impossible. You can almost call my website a food blog at this point.

There is something for everyone. For every shape and diet alike. I try to create recipes of every kind. I feel that each one of us is wired differently. We each have our own food sensitivities, how our body processes foods for energy, nutrient absorption, and emotional connection to food. I do strongly believe there is an environmental impact on how we choose to eat, but I think this decision can be made responsibly. So as most of my recipes tend to be vegan, I wanted to share a dish that is totally not vegan. And this is one of my favorites.

The base is a bone broth which can be substituted for vegetable (if vegetarian) or chicken broth, homemade or store bought. Bay leaf, black pepper, garlic, fresh ginger, and turmeric root are the main seasonings. Once the broth starts to heat, you can simply add chicken to the broth (or skip the meat altogether), bring temperature down to a light simmer and allow the meat to slowly and evenly cook in the broth. This poaching allows the meat to be succulent and rich as well as adding a nice depth of flavor to the broth.

*Note: to keep from doing a Hannah and totally drying out chicken in water – make sure the chicken has been removed from refrigerator and brined (placed in a cold water bath with sea salt for about 15 to 20 minutes beforehand). The broth should not be a ragging boil but nice and hot. Place the meat into hot soup base and allow it to simmer on low heat for anywhere from 2 hours to 4 hours depending on size of meat used and if you are using bones.

Once you have the chicken nice a cooked through and all the flavors have had time to meet each other and get comfortable, you can add your gnocchi. This is the best part. I make this recipe even easier on myself and purchase Cappello’s Gnocchi  from our local Whole Foods. It’s in the freezer section. They are dairy free, gluten free, paleo, and scrumptious. Just add the gnocchi in and keep stirring for a few minutes to allow the gnocchi to cook through. If you do not stir, they will literally shrivel and shrink and just disappear. This has happened so fair warning. If you use your own homemade gnocchi, double high five to you. Remove your soup from heat and add the leafy greens. You can add any kind you have on hand. I love simple kale.


Savory Chicken Gnocchi Soup


There you have it. The actual physical labor of making this recipe will take you just about the same time as reading this post in it’s entirety.



Yields 4 hearty servings

Savory Chicken Gnocchi Soup

A savory and simple soup that's packed with buttery gnocchi, succulent chicken, and soothing spices like bay leaf, turmeric root, and ginger root. This one pot dish is hearty and nourishing down to the core.

20 minPrep Time

4 hrCook Time

4 hr, 20 Total Time

Save RecipeSave Recipe


  • 4 cups of bone broth, chicken or vegetable broth
  • 2 cups water
  • 1 medium leek
  • 2 Bay Leaf
  • 1 Tablespoon teaspoons black pepper
  • 3 Tablespoons garlic powder
  • 1 Tablespoon chopped fresh turmeric root, chopped
  • 1/2 Tablespoon chopped fresh ginger root, peeled and chopped
  • Sea Salt to taste
  • 2 pounds chicken (I used drumsticks and wings with bone)
  • 2 cups kale chopped


  1. Brine chicken in a bowl with cold water and sea salt. Let soak for 15-20 minutes while you prepare the broth.
  2. Saute leek in olive oil for 3 minutes or until fragrant. Add bay leaf, black pepper, garlic powder, turmeric, ginger, and sea salt.
  3. Continue to saute for 2 more minutes.
  4. Add the water and bone broth, chicken broth, or vegetable broth and bring to boil.
  5. Return broth to simmer on low heat and add your chicken.
  6. Let cook for 2 to 4 hours depending on size of meat used and if using bones. Bones will take longer to cook.
  7. Skim off the surface of broth every so often.
  8. Once chicken is cooked through, bring the broth back to a boil and add frozen gnocchi.
  9. Stir continuously for one minute to allow gnocchi to cook and not stick together or to sides of pot.
  10. After about two minutes or until gnocchi start to float, remove pot from heat and add leafy greens.
Cuisine: Soup |


Keep refrigerated for up to 3 days.



Vegan Cottage Pie with Beet-Sweet Potato mash topping

Vegan Cottage Pie


Vegan Cottage Pie. It’s the lamb loving version of the traditional comfort dish, Shepherd’s Pie.

Vegan Cottage Pie


I just got back from a California Christmas. I spent a little over a week in Carlsbad and San Diego. It was cold. Like trying to go for a run at 9 am and getting a brain freeze / lungs frost over cold. Okay, I know southern California is nothing like North Dakota on a sunny December morning but for me, it was cold. Mind you I am now an official Hawaiian. Tropic searching, sun seeking, sweater wearing on a 75 degree winter evening Hawaiian. I like to think that I would bounce back to my tough skinned mountaineering self, but this recent trip was not very reassuring. I was bundled in all sorts of layers from yoga pants… 🙂 yea I said it, to flannels, wool socks, jean jackets and puffy Patagonia wear. I loved it. I sound like I can’t handle the cold. I can’t, but I still love it.


California Christmas


The scenery was simply amazing. I loved getting to see vast open skies and brown meadows that lead to snowy mountains in the distance. I turn around and see grassy cliff sides towering over deep blue ocean. I felt a sense of being home. It was comforting, especially being Christmas time without my family. This was the second Christmas of my 26 years around the sun that I was not with the Vernon clan. It never quite feels like Christmas when you are playing grown up and not with your parents and siblings, but it was wonderful nonetheless. That feeling of homesick I take as a reminder of being appreciate of what you have in life. Of all the love that greets you every morning from near and far and the potential each of us holds to give back, to make the world a litter brighter.

O, and lest I forget, the Mexican food. So many tacos. Soooooooooooooo many. I had shrimp tacos, veggie tacos, rolled tacos, taquitos, ahi tacos, breaded mahi tacos, and lots of guacamole. It tasted out of this world, but man when you aren’t used to eating that many tacos at once, you feel a little weighed down. Those are heavy little suckers. So I am feeling happy to be home in my own kitchen and whipping up some cozy meals packed with veggies of all kinds to recuperate from the Holidays. Can anyone else relate?

The Holidays definitely inspired this Vegan Cottage Pie. I have been craving the winter comfort foods and hearty vegetables but still wanting to have lighter meals as Christmas can mean a lot of pies and apparently, for me, tacos.


Vegan Cottage Pie


This one pot dish is packed with flavorful lentils, grounding vegetables, a little tangy zip of sumac, and deliciously creamy sweet potato on top. I even added roasted then pureed beet to the sweet potato mash to add that punch of color. I can’t help it. I love colors and beets. This has all the favorite parts of Shepherd’s Pie just a little more veggie friendly.


Yields 4-6 Servings

Vegan Cottage Pie

A comforting vegan friendly, one pot rendition of the traditional Shepherd's Pie. Loaded with vegetables and spiced lentils with a delicious sweet potato topping.

20 minPrep Time

40 minCook Time

1 hrTotal Time

Save RecipeSave Recipe


  • 1.5 cups green lentils
  • 1 bunch of beets, quartered *optional
  • 2 lbs sweet potato (okinawan for color)
  • 4 cups vegetable broth
  • 3 Tablespoons olive oil or garlic oil + 2 Tablespoons
  • 1 zucchini
  • 2 large carrots
  • 1 medium yellow onion
  • 1 small leek
  • 2 Tablespoons tomato paste
  • 1 Tablespoon sumac seasoning
  • 1 Tablespoon garlic powder
  • salt and pepper to taste


  1. Preheat oven to 350 degreed F.
  2. Boil sweet potatoes in a pot until fork tender. Set aside.
  3. *If you would like the pop of color with a little extra nutrients, roast beets in 400 degree oven for about 20 minutes or until very tender. Let cool then peel outer skin.
  4. Blend beets in a blender until pureed. Set aside.
  5. In a large saucepan, add the lentils and vegetable broth and bring to boil. Simmer on low heat until lentils are tender but not too soft, about 30 minutes. Check after 20 minutes to make sure they do not overcook.
  6. There will be extra liquid in the pan. Do not drain.
  7. While the lentils are cooking, sauté the vegetables in 3 Tablespoons olive oil or garlic oil for 3 minutes.
  8. Add the seasonings to veggies and continue to sauté for another 2 minutes. Continue to stir so as not to burn the sumac and garlic.
  9. Add the lentils and remaining broth into veggies.
  10. Stir in the tomato paste. Add salt and pepper to taste.
  11. Remove pan from heat and pour into a lightly greased 9 x 9 inch baking dish or 4-6 ramekins depending on size.
  12. Mash sweet potatoes (don't worry about removing skin of potatoes) with 2 Tablespoons olive oil and optional beet puree until creamy. You can leave it slightly mashed if desired.
  13. Spoon mashed potato puree onto top of cottage pie filling then spread with spatula to completely cover. You can use a fork or knife to make a design on top.
  14. Place in oven and bake for 35 to 40 minutes or until nice and bubbly.
Cuisine: Vegan Cottage Pie |
382 cal
8 g
57 g
23 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Chewy Holiday Oatmeal Cookie. Vegan and Gluten Free

Chewy Holiday Oatmeal Cookie

Since discovering this oatmeal cookie recipe I have made it, recreated it, and made it time and time again mostly for selfish reasons so that I could always have oatmeal cookies around the house and partly because the recipe is perfect and should be shared with everyone. There is something so soul searchingly comforting about oatmeal cookies around the Holidays. This cookie recipe is gluten free, vegan, and chewy. Say that again? Yes, gluten free, vegan, AND chewy. Hoorah! Folks, finding a a chewy oatmeal cookie that’s not packed with brown sugar and egg is rare to come by. So Happy Holidays to you and be sure to make this one for all your loved ones this week.


Chewy Holiday Oatmeal Cookie


This cookie was inspired by the Texanerin’s original “The Best Gluten Free Oatmeal Cookie” recipe. I have searched high and low for inspiration to the perfectly soft and chewy oatmeal cookie, and I found it. This one I added coconut sugar, cardamom, orange and vanilla, cranberries, and it’s vegan. It’s Christmas in a cookie.


Chewy Holiday Oatmeal Cookie


Aruyveda teaches that the winter season is characterized by feeling grounded, slow movement, cold weather, increased moisture like snow or rain and these qualities represent kapha or vata dosha (two of the three functional energies in nature that are found in body and mind). The doshas are like a blueprint for the human experience – providing information about physical and mental processes. Pitta being the third. In aruyvedic medicine, it is said that we have characteristics of all three doshas but have more qualities of two that ideally balance one another. Our daily routine, sleep, diet, the seasons and much more all have an effect on kapha, vata, or pitta alike that then give profound insight into our daily mental, emotional, and physical experience.

I find Eastern medicine to be fascinating. How it relates to our gut, diet, cravings, and nutrition is even more fascinating. Winter is the season where our digestive fire is the strongest. It seems intuitive that the winter requires more fuel to stay warm and healthy. At least it is for me. This time of year I crave all things comfort – from soups, to stews, to root vegetables, mostly cooked foods, potatoes, warming spices like cinnamon, cardamom, nutmeg and ginger, and oatmeal cookies. These foods and the nutritional value they hold actually better support our digestion in the winter months. Certain foods are characteristic to each dosha and can support the balance or in turn, the imbalance of each.

It just so happens that orange is actually a fruit to favor in the winter. I added vanilla and orange because I love those two paired with cranberries, but it’s pretty cool how those cravings can actually be associated to a greater meaning of health and mindfulness.


Chewy Holiday Oatmeal Cookie


I hope you can enjoy this recipe even more now knowing that you are supporting your body. I have said this before, and I am going to say it again, “You can literally have your cake and eat it too” with this one. Don’t you just love when that happens?


Yields 16 Cookies

Chewy Holiday Oatmeal Cookie

5 minPrep Time

12 minCook Time

17 minTotal Time

Save RecipeSave Recipe


  • 2.5 cups gluten free oats (not instant oats)
  • 1 cup brown rice flour
  • 1/3 cup almond meal
  • 2 Tablespoons tapioca flour
  • 1/2 teaspoon xanthan gum
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 3 teaspoons cardamom spice
  • 3/4 cup unrefined coconut oil
  • 1 1/3 cup coconut sugar
  • 2 Tablespoons ground chia seed + 4 Tablespoons water
  • 4 drops Orange Bliss DoTerra oil or 2 Tablespoons vanilla extract with zest from one orange
  • 1/2 cup choice of nuts (I used macadamia nuts)
  • 1/2 cup dried, unsweetened cranberries


  1. Preheat oven to 350 degrees F
  2. Combine ground chia seed and water in small bowl and let coagulate
  3. In a large mixing bowl, combine the rest of the ingredients stirring well with a wooden spoon or using a mixer with paddle attachment
  4. Add ground chia seed mixture and mix well until fully incorporated into dough
  5. Bake at 350 degrees for 12 minutes or until the kitchen smells like Christmas
  6. Remove from oven and let cool completely. *These will set more as they cool and become nice and chewy.
Cuisine: Cookie Recipe |


Store in an airtight container from up to five days for best quality or freeze for up to two weeks... if they last that long.

551 cal
17 g
88 g
17 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Hannah holding an Acai Sorbet topped with an aspired sesame granola from the North Shore, Oahu

Salted Sesame Granola

I cannot believe that it’s December 13th. Christmas is next Sunday. Where has 2016 gone? Where have my college years gone? Where did the past four years post college go? I mean does anyone else feel like time is just flying by and there are just not enough hours in the day to do everything you want to do? I am having a moment of nostalgia mixed with a little panic along with joy and some excitement. This can be very confusing at times. I feel better writing out these emotions as I have no one around me at the moment to express them to. So thanks, my readers out there. Thank you for enjoying my recipes along with listening to my moments of overwhelmed-ness and emotional word vomit.

I look back on the past four years, or rather the past eight years and I’m amazed at where life has taken me. For those of you who do not know me personally, I did not grow up in Hawaii. I grew up in a very small town in West Virginia. Well, compared to Oahu, any town in West Virginia is going to seem very rural. Morgantown (I have to give a shout out to the good ole Mo-town), is a college town and is actually considered very hip. Who knew. But in all seriousness, West Virginia is a gorgeous state with some of the best mountain biking, bluegrass, and moonshine around. The trees will make your jaw drop come October, and one piece of advice, takin a dip has nothin to do with the water.

I decided to head west after high school and went to college at a small liberal arts school just south of Seattle. I fell in love with the PNW – the misty days, smell of roasting coffee every other store front, the evergreen, all of it. A piece of my heart will forever be somewhere lost in the PNW no matter where I decide to be right now. And right now, I am in Hawaii. Something I never thought I would say growing up in the hills of good ole WV. And I’m stoked to be here. I have always been a mountain kinda girl with the plaid wearing, bearded lumberjacks… I’m kidding (not really).  The water here, the water will melt anyones heart, the sun, and the food. Don’t even get me started on the food here. Acai bowls. I mean have you had one? I am not talking about smoothie bowls (which are a great alternative when Costco doesn’t have acai) with mostly berries and like a tablespoon of acai powder. I’m talkin full on all acai. Say what? Like no fillers to make you think it’s acai, but it’s mostly blueberries and raspberries? Nope. Just pure Acai. With the most delicious sweet and salty granola to serve with it. Then the cherry on top – raw honey. I see the heavens every time I get my hands on one.


Acari Bowl


Not to dangle the carrot in front of all you lovely non Hawaii dwellers. Costco has acai! You can even get it at most supermarkets nowadays. Then you can use this granola recipe I’m about to share with you to make your very own acai bowl.


Which brings me to granola… and acai (I will keep throwing the word acai in there just so you give in and make yourself one). There’s a coffee shop on the North Shore of Oahu, the Coffee Gallery, that has the BEST EVERRRRRR acai bowl in all of Hawaii. Hands down, do not try to argue this one with me, you will not win. So if you live on Oahu then I expect you to make a trip up there ASAP, right now you can even check out Pipe Masters with your acai bowl in hand ;). And if you don’t live in Hawaii, but have this little island on your bucket list of destinations, you can now list the Coffee Gallery as number one on tourist to do list. I am currently feeling inspired to start a page of all my favorites in Hawaii from food to hikes to acai bowls to swimming holes and back to more food.

Okay back to the granola. This recipe is completely mimicked from the Coffee Gallery’s granola they top with their delicious acai bowl. One of my girlfriend’s and I took a trip up the coast last week to just feel the sea and have a day with no plans or agendas. We of course, stopped at the Coffee Gallery for… how’d ya guess? An acai bowl. And were just totally dreamy and lost in conversation as we ate. I was so careful with every bite. Trying to pick apart exactly what was in the granola that makes it taste so darn good with that perfect salty crunch followed by the sweet of the acai. So, in my eagerness to have that acai bowl just about everyday without driving up to the North Shore (everyday), this recipe is my attempt at recreating their granola (FYI, you can also buy it by the bag if you ever visit the shop, but I like the challenge).




This granola is super simple. There’s no fluff. It’s salty with a hint of sesame, and like most granola you can spice it up any which way your heart desires. It’s also beegan.

Beegan [Bee-guh n] Adjective.

  1. Coined from the Coffee Gallery’s clever description of claiming a product is vegan aside from the very nutritious natural sweetener, raw honey, which is produced from responsible farms without the harming of bees.
  2. I am using this keyword because it is so fitting and awesome.





Slightly chewy.





Yields About 3 cups

Salted Sesame Granola

5 minPrep Time

23 minCook Time

28 minTotal Time

Save RecipeSave Recipe


  • 2.5 cups Gluten Free Rolled Oats (not instant)
  • 1 teaspoon Salt
  • 1 teaspoon Cinnamon
  • 1/4 cup Unrefined Coconut Oil
  • 1 Tablespoon Sesame Oil
  • 1/8 cup Raw Honey
  • 1/2 cup Sunflower Seeds
  • 2 Tablespoons Salted Sesame Seeds


  1. Preheat oven to 350 degrees F
  2. Place parchment on baking sheet
  3. Combine the first 6 ingredients into a mixing bowl and stir making sure all oats get nice and coated
  4. Place on baking sheet and bake for 15 minutes (keep an eye on the oats as they can burn quickly). *All ovens heat differently so you may need to stir the oats about halfway through
  5. Remove pan from oven and add sunflower seeds
  6. Continue to bake for 8 more minutes
  7. Remove from oven and sprinkle sesame seeds over top
  8. Let cool completely before mixing or putting into container to allow the oats to form small clusters and become fully crisp
Cuisine: Granola |


Store in an airtight container in the refrigerator for up to 5 days for quality crispness. Or longer and simply reheat in oven to allow the oats to crisp back up.

377 cal
8 g
68 g
13 g

Click Here For Full Nutrition, Exchanges, and My Plate Info


Aloha Foodies. For questions on Pick Up Locations and times, select the drop down from the "Meal Plans" tab. Be sure to select Delivery or Local Pick Up at time of checkout. Please don't hesitate to contact with questions or issues ordering! Dismiss