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Chickpea Meatball Sub

Chickpea Meatball Sub

This recipe is super easy, really delicious, loaded with fiber and a much lighter version than your day-to-day meatball sub sandwich. I was inspired by The Meatball Shop, a restaurant in New York City with 6 locations that all serve yummy meatballs, subs and more.

Serving size: 2 sub sandwiches (6 meatballs)


  • 4 slices of multi-grain toast

  • 1/2 cup tomato and basil sauce (from a jar works)

  • 2 tbsp parmesan cheese

  • 1 can (1 1/2 cups) chickpeas, drained

  • 1/3 cup panko bread crumbs

  • 1 egg

  • 1 tbsp thyme

  • 1 tbsp parsley

  • 1 clove garlic

  • 1 tsp onion powder

  • Salt and pepper to taste


  1. Preheat your oven to 375 degrees.

  2. Toast up your slices of multi-grain bread and set aside.

  3. In a food processor, combine your chickpeas, panko bread crumbs, egg, thyme, parsley, garlic, onion powder, salt and pepper. Blend until a dough texture forms.

  4. Roll the dough into 6 meatballs and place on a greased baking sheet. Bake in the oven for about 20-30 minutes or until crispy.

  5. Spread your tomato basil sauce on the toasted multi-grain bread slices. Put 3 meatballs on each sandwich and top with more sauce, your parmesan cheese and your second slice of toast. Enjoy!

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