the SIMPLEST stuffed sweet potatoes

hello sunshine!

Today I am sharing with y'all a favorite recipe of mine. I've literally been making these for lunch and dinner throughout the week and besides the oven/bake time, everything else whips up in about 15 minutes. *hooray*

Start by pre-heating your oven to 400 F. Grab however many sweet potatoes you're working with and give them a good rinse. I usually poke a few holes into the spuds before baking but I do not believe that is a necessary step. Spray them with some coconut oil and wrap them in foil before you place them into the oven to bake. Bake time is about an hour.

Meanwhile, heat a cooking pan on medium heat with coconut oil. Mince garlic and onion first and place in pan. Realistically, you can use any veggies you want but if you're following my recipe, I tossed in some frozen organic corn, peas, and asparagus. (Other great options are chickpeas, brussels, beans, etc. I just used what I had on hand.) Season the veggies with cinnamon, cumin, and chili powder. Cook until tender. *you don't want overcooked asparagus*

Once the spuds are finished, discard foil, plate it and cut a line down the center. Mash some of the potato down and stuff with the finished veggies. I love drizzling some tahini over top or slicing some avocado for texture and to receive some good healthy fats. 

If you end up making this recipe, please make sure to tag @highvibineats or @sitarabird so I can see your creations!





easy vegan mac n' cheeze

Hi flowers,

We're going on Day 7 of overcast skies here in Michigan!  And while the weather may seem cold and dreary, this easy vegan mac will sure brighten your day!  Who doesn't love healthy comfort food?  Without any diary, all you'll need for this recipe is a high powered blender and the list of ingredients below:

  • 1 large yellow onion
  • 1 large red bell pepper
  • 3 tbs cashews
  • 1 tbs tahini 
  • 1 cup nutritional yeast
  • pink himalayan sea salt & pepper to taste

Combine the above ingredients in your Vitamix (or other high-powered blender) until creamy.  Meanwhile, boil water to cook your favorite noodles. (I used spinach fettuccine)  Once the noodles are finished, mix in the cheeze sauce and enjoy!  You could pair this with a side salad or garlic bread (as I did) ;)

mac n cheeze

To follow more of my food journey, follow @highvibineats on Instagram!



lavender simple syrup

Let me preface this post with, I don't know why I waited this long to make lavender syrup?!  Firstly, it's quite possibly the most simple recipe to concoct and also, it is so versatile that I've been using it everywhere from sweetening and flavoring my coffee to drizzling it over waffles and pancakes.  It is absolutely a plant ally of mine that I will continue to work with.  What you'll need:

  • 2 cups filtered water
  • 2 cups organic raw sugar cane/or other sweetening substitute
  • 2 tbsp organic dried lavender
  • a handful of organic blueberries (to give the syrup that beautiful purple/blue hue)
  • cheesecloth/french press

What you need to do:

Firstly, put all of the ingredients into a medium size saucepan. Allow the water to rise to a boil to dissolve the sugar.  Once water is boiling and the sugar has dissolved, reduce the heat and let it simmer for 10 minutes. Afterward, set the syrup aside to cool.  Once the syrup has dropped to room temperature, using either a cheesecloth or a french press, strain out the lavender and blueberries.  Take the remaining liquid and bottle it up!  The lavender syrup can be stored for up to 3 weeks.  Drizzle in your coffee, tea or over your waffles and enjoy!  Let me know what other recipes you use this syrup in!


Make sure to stay current by following @highvibineats on Instagram.  I often post recipes there! ;)

With Gratitude,


t a h i n i n o o d l e s


Get ready for your second helping!  This is some SERIOUS guilt-free pasta.  yummm.. No wheat was harmed in the making of these noodles.  This is a simple & easy recipe to make that will satisfy either two hungry souls or could be shared between three folks.  This is a vegan recipe that is great shared amongst omnivorous friends.  My good friend, Shannon & I adapted this recipe and thus Thai Inspired Tahini Noodles were born.  <3

The recipe includes:

  •  Noodles (any kind reallly but I used Banza GF/made from chickpeas- a local Detroit company )
  •  3 small zucchini, julienned 
  •  3 small carrots, julienned
  •  1/2 cup crushed cashews



  •  Equal parts EVOO + water (4 TBS)
  •  Handful of cilantro
  •  Heaping scoop of almond butter
  •  1.5 TSP maple syrup
  •  1.5 TSP coconut aminos
  • 1 TBS tahini
  •  Juice of one lemon
  •  Couple cloves of garlic
  •  Dash of cayenne

Blend the dressing ingredients in your  Vitamix (or other high powered blender).   Mix with noodles and julienned veggies. Top with crushed cashews & green onion.  Mint to garnish.

Yoga as Medicine //

EXPANSiON. TRUST. SYNCHRONiCiTY. You are already what you search to become. 🌾

As my physical body works to recalibrate from jet lag, my mental body is buzzin' from all the tools I've gathered within that last two weeks. I have begun the journey of acquiring my 500 hour advanced certification from the Avahana School of Yoga & Expressive Healing Arts. We dove deep into 100 hours of Yoga as Medicine: the Anatomy of the Subtle Body. So many beautiful, innate ingredients to add to my cupboard of offerings. I received so many downloads while immersed in training. It literally felt like a huge software update to my current state. Slowly and gently, I am giving myself time to marinate within the myriad of information I gathered in order to discern my learnings into that of wisdom. What a potent soup..


The collective grew into being one of the most radical tribes I've ever enwrapped myself in. Talk about game changers. I'm lucky to know so many bright beings that are truly calling in healing for this planet we inhabit.


The first week was emotionally, physically, spiritually and mentally exhausting. The thick, sweet jungle heat coupled with a deluge of offerings that traversed the vast landscape of the subtle body deep within back to the outer realm of the physical body left me feeling all sorts of feels. We chanted, recited mantra whilst integrating mudras and worked through demanding, sweaty asana. My body was tired. But my heart was and still is feeling quite full. I have realized and continue to realize the utmost importance in slowing down. Dropping within, diving deep into whatever murky or clear waters that well within. All of the answers I've been searching for are already here. The dance revolves around discovering the appropriate lens to accommodate the viewer. That viewer - being I - who is as much complicated as simple and ever changing.


One morning, our group collectively participated in a chakra cleansing meditation/kriya. We chanted chakra seed sounds incorporating vayu mudras which left me feeling the most grounded I had felt in days. Sweet depths I barely have touched with my pinkie toe, I am so ready to explore you more. The subtleties can be the most potent. My physical body during asana felt consumed by waves. As if the ocean herself was holding me. Lulling my heavy mind. Serendipity holds my trust knowing this path is one I must tread. And as overwhelmed as I may feel in wanting to grow and learn and share I know deep down within my depths, I am everything I am searching for. And it is absolutely my responsibility to share.


One of the many things I was being reminded of is how superfluous many of my westernized habits are/shedding the 'need' of excess materialistic belongings. Must I possess all I am conditioned to believe? Is this a vital need or a pacifying want? And I remember what I often forget - I do not. A sweet soul shared her avocado with me on the bus ride back to Nicoya. Simple gestures as this manifest as beautiful reminders of simplicity. Lets wade into it a little more, shall we? The act of enjoying an avocado just for what it is, without the incessant need to mash it, change it, mix it or process it in any way serves as that seed of remembrance. Enjoying it, in it's purest form. Delicious with every ripe bite. What a beautiful moment in time that easily could have never happened or been glazed over in the barreling world I live in back in Detroit. Even the journey of the bus ride itself served as a reminder that things take time. I am so accustomed to instant gratification. You want something, (generally) the more you pay, the quicker it manifests. But really does it? I believe it doesn't necessarily have too. This is an avenue I wish to explore more. To float within the rhythms of the womb of the world rather than unabashedly fight to race forward. To remember the incubation, the marination required to slingshot myself forward. How sweet and savory a soup would be knowing where and how every ingredient was sourced, procured & handled prior to entering the pot.


As if it wasn't enough that Lori (@loribonazzoli) and I magically met on a jungle trail, I also bunked with a fellow Ferndalian at Alajuelas Backpackers. The most random yet serendipitous events. Constant reminders, my friends. My flight hohm was delayed which caused a hectic, stressful ruckus for my traveling cohort, Shannon (@michiganyogi) and I who busted ass to make it to our gate on time. Out of breath, I looked up only to realize one of my friends was standing ahead of us with his girlfriend. I'm exactly where I am supposed to be. My teacher Meg talked much of her elderly client whom slowly grew to love the "hocus pocus" of yoga. On my flight from Ft Lauderdale to Detroit the lovely lady sitting next to me was reading a book entitled #Girlboss. I was drifting in and out of consciousness, swaying, earbuds in and just happened to open my eyes at the exact moment to glance over and notice the chapter she was reading was called Hocus Pocus: the Power of Magical Thinking.

And serendipity abounds. Unfolds and enfolds. Everywhere. If we choose to see.

So much gratitude to my teachers, Ashleigh Sergeant and Meg McCraken.  From the bottom of my heart, thank you. <3

xx, sb