Our Famous Chia Pudding

Vanilla Chia Pudding

The perfect make ahead breakfast that tastes like dessert! Get creative and add a swirl of nut butter, fruit or even melted chocolate.

Yield: 4 Servings


  • 1 can full fat coconut milk (do not use Trader Joes brand, I like Thai Kitchen)

  • 1 cup non-dairy unsweetened milk of choice (coconut, almond, cashew etc...)

  • 1/3 cup maple syrup or coconut syrup

  • 10 drops liquid stevia (optional)

  • 1 teaspoon vanilla powder or vanilla extract

  • little less than 1/2 cup chia seeds

Directions: Whisk together milks, maple syrup, stevia and vanilla powder. Whisk in chia seeds. Let pudding sit in the fridge for a few hours to firm up. Stir again before serving.

Katie Farina
Katie's Detox Green Smoothie

Been indulging a bit too much? Get back on track with this delicious and easy green smoothie. Packed with fruits and veggies, 4 servings to be exact!

Yield: 1-2 servings


  • 2 cups cold water
  • 2 green apples, cut into chunks
  • 1 small head of romaine, washed and chopped into big pieces
  • 1/2 cucumber
  • handful of spinach
  • juice of 1 lime
  • optional add ins: Handful frozen broccoli, bunch of mint, 1/2 banana, 1-2 tablespoons aloe vera juice, or any other fruit and or veggie

Directions: Blend all ingredients together until smooth.

Katie Farina
Roasted Turmeric Cauliflower Pilaf

This is a perfect colorful recipe that can be used as a main course or a side dish. It's great at room temp, making it a wonderful picnic or potluck item. For a low carb version replace the rice with spiralized zucchini. 

Roasted Turmeric Cauliflower with Basmati Rice and Cilantro + Mint

Yield: 3 servings

Roasted Cauliflower: 

  • 1 large head of cauliflower (or 2 small ones), cut into bite size florets
  • 3 tablespoons refined coconut oil
  • 2 teaspoons turmeric
  • 1 teaspoon cumin
  • 1 1/2 teaspoons salt
  • Pinch chili flakes
  • 1 bunch cilantro
  • 1 bunch mint
  • 1/2 cup pomegranate seeds
  • 1 cup dry basmati rice, cooked according to package directions
  • 1/4 cup pine nuts, toasted


  1. Pre-heat oven to 425.
  2. Toss cauliflower with oil, turmeric, cumin, salt and chili flakes. Place on a rimmed parchment paper lined baking sheet. *Separate into two baking sheets if need be so the cauliflower isn't clumped together. 
  3. Bake for 50 to 60 minutes, or until crispy, being sure to stir every 20 minutes or so to prevent burning.
  4. Place rice on the bottom of a serving dish, pour over cauliflower, garnish with cilantro, mint, pomegranate seeds and pine nuts. Serve warm or room temperature.
Katie Farina
Easy Spinach Pesto Recipe!

Need a quick night meal?!?! This pesto is going to become your new best friend! Throw it on a pre-made pizza crust with your favorite veggies, drizzle into soup for an extra flair, dollop on a sandwich, toss with pasta or vegetable noodles - the skies the limit!

Enjoy :)


  • 2 cups baby kale or spinach
  • 1 big bunch basil, or 2 small bunches
  • Juice of 1/2 lemon
  • 3 cloves garlic, minced
  • 1/3 cup hemp seeds
  • 1/3 cup nutritional yeast
  • 1/3 cup olive oil, or more for a thinner pesto
  • Salt to taste (1/2-3/4 teaspoon)

Directions: In a food processor or blender combine all ingredients until smooth. Salt to taste.

Katie Farina
Chocolate Covered Strawberry Breakfast Bowl!

Check out this healthy + delicious breakfast bowl perfect for Valentine's Day!

Strawberry Chocolate Smoothie Bowl

Yield: 4 Servings

Smoothie Bowl:

  • 2 cups unsweetened non-dairy vegan yogurt or kefir
  • 1 banana
  • 2 1/2 cups frozen strawberries
  • 1 tablespoon maple syrup
  • Optional garnishes: fresh berries, frozen berries, cacao nibs, hemp seeds, banana slices, raw chocolate sauce (see recipe below)

Directions: Blend all ingredients until smooth, sweeten to taste. Finish with desired garnishes and a drizzle of raw chocolate sauce

Raw Chocolate Sauce:

  • 1/4 cup raw cacao powder
  • 1/4 cup maple syrup, at room temperature
  • 1/4 cup coconut oil, melted
  • Pinch of salt

Directions: Whisk all ingredients until smooth. Transfer to a squeeze bottle or tupperware. Store in refrigerator. When ready to use, place chocolate sauce (still in container) in a pot of warm water to re-warm. 

Katie Farina
Comfort Foods Cooking Class

I’ve been recipe testing like a mad woman – recreating all my childhood favorites to be healthy, vegan and a bit more refined. There’s one recipe in particular I just can’t stop thinking about…….a completely fruit based banana split with all the fixings and none of the sugar or fat! Learn how to make it at my upcoming cooking class……. Hope to see you there!

Vegan Comfort Foods with a Twist

These fun comfort foods are the perfect addition to a gathering or as a late-night snack. Easy on prep time and packed with nutrients for no guilt indulgence.

When: Tuesday February 21st, 6:30- 8:30 PM
Where: The Curious Fork in Solana Beach
Cost: $49
RSVP: Click the link HERE to reserve your seat today!

Sweet Potato Curly Fries with Sriracha Aioli
Cauliflower Popcorn “Chicken” with Easy Ranch Dressing
Crispy All Veggie “Nuggets
Quinoa Pizza Bites with Dipping Sauce
Ultimate Raw Banana Split with Strawberry and Vanilla Banana Ice Cream

Easy Holiday Vegan Cupcakes .... With Veggies!?!?!?

Amy (my AMAZING photographer + BFF + co-recipe developer at this blog) and I are CRAZY busy right now. The holidays are my busiest time, the restaurant is crazy, plus I’m still teaching and catering parties galore. Amy is busy doing family photo shoots and did I mention she has a two year old - enough said :)

So when we were sent Miss Jones baking mixes to try out, it was heaven sent. Finally a vegan + organic baking mix with ingredients we can pronounce! We decided to kick up the nutrition a little bit and use canned sweet potato puree. Cupcakes with vegetables, yes please! This literally took us less than 20 minutes total hands on time to make and decorate beautiful bakery style cupcakes.These are the perfect sweet treat for your holiday gathering or just a Wednesday girls night (which is what we did). Trust me know one will even guess they’re vegan and have sweet potatoes!

Miss Jones is doing an amazing contest right now. Just whip up something with their baking mixes and tag it with #BetterWithMissJones on Instagram for a chance to win all kinds of great prizes. Plus for every entry they’re donating a dollar to the SF food bank. Learn more here. You can find the mixes at Sprouts BTW.

Sweet Potato Cupcakes with Salted Caramel Frosting

Yield: 15 Cupcakes


  • 1 box vanilla Miss Jones Cake Mix
  • 1 (13.5 ounce) can organic sweet potato puree (often next to the canned pumpkin or you can sub in canned pumpkin puree)
  • 1/4 cup coconut oil, melted
  • 1/2 container Miss Jones Salted Caramel Frosting
  • Salted Caramel (see below) - optional

Directions: Pre-heat oven to 350. Line a cupcake pan. Mix together cake mix, sweet potato puree and melted coconut oil until just combined. Fill each cupcake slot half way. Bake for 20-25 minutes, until toothpick comes out clean. Let cool completely. Ice cupcakes and drizzle with salted caramel sauce or dust with cinnamon.

Salted Caramel Adapted from Minimalist Baker

Yield: about 3/4 cup

  • 1 cup coconut sugar
  • 1/4 cup water
  • 1/2 cup coconut milk (from a can)
  • few pinches of salt

Directions: Combine coconut sugar and water in a small sauce pan, gently bring to a low simmer, simmer for about 10 minutes, try not to stir. Remove from heat and add coconut milk and salt. Cool.

All these beautiful photos are by Amy Angelo Photography.

Rancho La Puerta Retreat

I am soooooo excited to announce that Lindsay, from Real Healing Nutrition and I are partnering with Rancho La Puerta to create a 4 day 3 night health and wellness retreat
We’ve arranged an extreme discount (which is rare for Rancho La Puerta to offer) for our unique all inclusive experience to catapult you into your best health year. Start your year off in a peaceful and restorative way while having a powerful opportunity to change your life for the better.

This trip is so much more than a relaxing vacation it’s an investment in your health. This is an opportunity to kick-start your New Year with a healing environment, the time, the tools and the motivation necessary to take your health to the next level.

WHAT: A 4 day 3 night all inclusive health and wellness retreat at Rancho La Puerta (a top destination spa and fitness resort - winning numerous awards from Travel + Leisure, National Geographic, TripAdvisor and so much more).
WHEN: January 11th-14th
WHERE: Rancho La Puerta, Tecate Mexico (round trip travel included)
CONTACT: Contact me at (katie@katieshealingkitchen.com) or our group coordinator Donna Sher ( 858.449.3672 or dsher52@hotmail.com) with any questions.

What guests can expect on their 4-day retreat...

  • A rejuvenating Classic 50-minute massage from Rancho La Puerta's luxury spa
  • All meals (and snacks) prepared by their world-class chefs using ingredients from their own on-site organic garden
  • Breathtaking and inspiring hikes for individuals of all fitness levels
  • Roundtrip transportation from San Diego International Airport
  • Access to all 50+ transformational Ranch classes (each day) led by world class speakers, authors, artists, and industry leaders (and if you don't want to attend the classes, you can relax in one of their many meditation gardens, hammocks, tranquil lounges, or at one of their beautiful pools (they have 4 of em!)
  • An additional "hands-on" small group cooking class for our group with delicious seasonal healthy recipes with Katies Healing Kitchen - And of course, entry into Lindsay's exclusive lecture on gaining your best health


  • Villa Studio Triple $1,383
  • Villa Suite Quad $1,498
  • Junior Villa Double $1,653
  • Junior Villa Single $1,942
  • Rates are per person and all room prices have an additional 11.21% tax
  • $500 deposit required to hold your spot (included in pricing above)

Space is VERY limited! Reserve your seat today as we can not guarantee this INCREDIBLE deal and OPPORTUNITY will last!

TravelChrissy Graytravel