Recipe | SheetPan Tomatoes

We have had so many tomatoes in our garden this year. I made this Sheetpan Tomatoes dish for dinner and the family loved it! It was super easy and very tasty.


3-4 large tomatoes
12-15 cherry tomatoes
1 green bell pepper
1 large white onion
1 head of garlic
1/4 c. olive oil
1 TB balsamic vinegar
Sea Salt
Ground Pepper
Fresh herbs from the garden


  • Preheat oven to 375
  • Cut tomatoes into wedges (for larger tomatoes) or slice in half (for cherry tomatoes)
  • Cut pepper into thin strips (about 1/2″ wide)
  • Slice onion into wedges
  • Pull cloves from garlic head
  • Dredge all in olive oil and vinegar, salt and pepper, and herbs on a baking sheet
  • Roast in oven until tomatoes are juicy and a little carmelized, about 25-35 minutes

Lunchbox Chia Puddings: Chocolate, Banana, or Strawberry (Vegan | Gluten-Free)

I am always looking for ways to fill my daughter’s lunchbox with items that are delicious but also healthy — oh, and quick and easy. These simple puddings have few ingredients and set up overnight.  You can make them in small lidded containers and just pop one in the lunchbox before your kids are off to school.


1 cup Califia Unsweetened Vanilla Almond Milk (or plant-based milk of choice)
4-5 tablespoons chia seeds (4 if you like a soft pudding, 5 if firmer)
4 teaspoons maple syrup
1 tsp vanilla extract (2 tsp if you didn’t use the vanilla brand above)

For Chocolate:
2 tablespoon cocoa powder (or carob powder)

For Banana:
1 small banana

For Strawberry:
1/2 cup frozen or fresh strawberries (or any berry)



Combine ingredients in a blender and mix for 30 seconds.
Let sit for 5 minutes, and then blend again for 30 seconds.
Pour into small containers, cover, and refrigerate up to 5 days.

Perfect Lunchbox “Cheese” Crackers (Vegan | Grain Free | Gluten Free)

My daughter loves cheese crackers. This recipe is super simple and it’s incredibly fool-proof.  The crackers are “cheesy”-tasting and just crunchy enough. They stick together well and travel in a lunchbox nicely.


A flax egg (1 tablespoon flax meal + 3 tablespoons water, left to sit for 5 minutes)
1 3/4 cup superfine almond flour
4-5 tablespoons nutritional yeast
1 teaspoon sea salt
1 tablespoon melted coconut oil
2 tablespoons lime juice
1 teaspoon date syrup (or maple syrup) — optional


Line a baking sheet with a silicone mat, lay down baking paper, or cover with oil
Set oven for 200 degrees

In a mixing bowl, combine all ingredients and mix with hands, forming into a crumby ball.

Place ball on sheet and cover with parchment or wax paper.

With a rolling pin or evenly-shaped cup, roll the ball out from the middle toward the edges of the sheet, until the mixture is equally flat.

Carefully remove the paper.

With a pizza cutter or sharp knife, cut the desired shape into the cracker mixture.  Add fork holes in the center if you’d like.  Sprinkle extra salt, if desired.

Bake in the oven for a little more than 2 hours.

Crackers will be easily lifted from the sheet with your fingers when they are ready.

Store in an air-tight glass container in a dry place.