Incredibly cozy, healthy vegan Mexican hot chocolate that’s perfectly sweet with a hint of spice — made with a blend of almond and coconut milk. This recipe is in partnership with McCormick Spices.

Forget the whiskey, hot chocolate has always been the best kind of night cap.

Like many of you, I’ve adored a cozy cup of hot chocolate ever since I was a little. And I should share that I’m more of a whipped cream girl rather than a marshmallow lover. How about you?

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Delicious no bake omega 3 mint brownie bites from the 28 day Healthy Glow Co. HGG Reset! These little bites are perfectly sweet without any refined sugars, and are the perfect treat to keep in your refrigerator. 

I’m back with another incredible recipe from the Healthy Glow Co. HGG Reset. I’m currently on Week 2 of the 4 week nutrition program and am feeling amazing. With tons of veggies, plenty of protein, and zero refined sugars — these recipes have been giving me more energy and leaving me feeling satisfied.

That’s why today I’m sharing one of our amazing treats in the program: my no bake omega-3 mint brownie bites.

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Vegan tofu bowls with sweet potato coconut milk sauce, spinach, sweet buttery macadamia nuts and brown rice. Made with organic Nasoya extra firm tofu. The perfect veggie packed lunch for meal prep!

If you love tofu and you know it clap yo hands. *CLAP CLAP*

I was happy to see SO many of you making my tofu nachos from last month that I decided to create yet another tofu recipe that’s perfect for meal prep and one that’s also inspired by my latest travel adventure in Australia where thai and tropical flavors were prominent and often paired together.

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Sweet & savory 30-minute Moroccan chickpea quinoa salad made in one pot. Delicious flavors and the perfect vegetarian meal to prep for lunch!

Yesterday Abra and I went to Studio Three and did their Ellie Goulding & Lana Del Rey themed cycling class. It was the first time I had hit the gym in nearly a month (except for that one time I had 10 mins and did 50 squats + lunges in Australia and couldn’t walk for days after).

Anyway, I can’t tell you just how good it felt to get moving again, even if it was 45 minutes. It made my day that much better.

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Delicious black bean enchiladas made with savory butternut squash and an incredible, homemade enchilada sauce. These are drizzled to perfection with an addicting, vegan jalapeño cashew crema!

Hello hello! I’m backkkk from beautiful Kauai. I’m feeling rejuvenated, refreshed and most of all back to feeling a little more like myself.

It’s true: 2017 was a challenging year for me. We got engaged AND planned a wedding in less than 9 months. I also helped to launch my other business Healthy Glow Co, hired Abra, expanded AK with more recipes, got into more video and was overall very overworked. It was a year of growth, personal challenges and change. Just because things get bigger, doesn’t necessarily means it’s glorious and wonderful 100% of the time.

But the more you go through the more you grow, and I’m happy to still be here, chugging along and sharing my wellness journey + recipes with you. Most of all, I’m committed to getting back to staying true to me and what AK represents: a place to inspire you in and out of the kitchen.

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Beautiful vegan nachos with tofu taco meat and a creamy nacho cashew cheese sauce. Everyone will love these loaded nachos for their next favorite appetizer!

Lately, I’ve been loving sitting on my emerald green velvet couch with my heating pad and writing blog posts. I play the latest discover weekly on Spotify and jam out while I edit photos and write whatever comes to mind. This is my process. Today I’m sitting here dreaming about how incredible these nachos were…

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Learn how to make a delicious vegan cashew cheese sauce made with a few simple ingredients — tastes just like a creamy nacho cheese sauce!

I’m here for a quick how-to recipe today all about my new favorite cashew cheese sauce. I can’t stop making versions of this creamy VEGAN cheese sauce.

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No bake vegan and gluten free cherry cheesecake bars with a chocolate almond date brownie crust made in partnership with Northwest Cherries. Made with healthy fats, naturally sweetened and SO easy to make!

November has arrived. Which means my wedding is almost here. I can’t believe it. I still remember the day we got engaged like it was yesterday.

THANKFULLY we aren’t taking our honeymoon right away, but instead plan on taking a small mini moon, then coming home and simply relaxing, celebrating Thanksgiving with our families and being officially husband and wife.

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Guysssss. Can you believe that there’s only about 6 weeks to go ’til my wedding?

I have to admit that planning our wedding has been a weight of anxiety, excitement and anticipation hanging over my head the past 6 months. While I’m certainly looking forward to our day, I’m most looking forward to just being married. You know or whatever married people do. Netflix and chill? Travel the world? Slurp noodles like in Lady and the Tramp?

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Fall-inspired vegan pumpkin oatmeal scones with hints of maple, pecan and pumpkin spice in every bite! Made with hearty Coach’s Oats for a wholesome, filling snack to pair with your cup of coffee.

Many apologies over here because I haven’t made you a scone recipe since 2014. Another apology is due to the fact that we’re already mid-way through September and this just happens to be my first pumpkin recipe of the season. SAYYYY WHAAAA?

Usually I start posting pumpkin recipes in late August or early September, but over the past few years pumpkin craze has been a little insane in the grocery store so I decided to hold off. Sorry, but I do not want pumpkin pringles, pumpkin frosting, pumpkin coffee creamer or pumpkin spice infused hair products.

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