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Vanessa Marquez is the Spanish Outreach Coordinator for the T. Colin Campbell Center for Nutrition Studies. Vanessa was born in Caracas, Venezuela and has spent more than 15 years traveling and exploring different cultures around the world. Nine years ago, driven by her hypothyroidism diagnosis, she made the decision to adopt a plant-based diet. Vanessa is dedicated to educating the community about the importance of nurturing our bodies from the inside out and leaving a positive footprint on our planet. Motivated by her experience raising her son Dylan, Vanessa has created a virtual space where she shares easy recipes for the whole family including ideas for healthy lunch boxes. Vanessa also offers online cooking workshops and coaching. She is a graduate of the CNS and eCornell Plant-Based Nutrition Certificate program. Follow her on Facebook and Instagram.

Tropical Mango Smoothie Bowl
Tropical Mango Smoothie Bowl

This quick and easy mango smoothie bowl is a refreshing, healthy breakfast that will transport you to a tropical island! Top it with a few extra mango slices, berries, granola, and some chia seeds for a nutrient-packed bowl of deliciousness.


Edamame Hummus
Edamame Hummus

Edamame makes a very smooth and delicious hummus that’s a great alternative to the traditional chickpea recipe. It has a faint sweetness and a slightly nutty flavor that goes really well with whole wheat pita or your favorite dipping snack.


Kale Pancakes
Kale Pancakes

This one might sound a little odd at first, but it’s delicious! The dates give it just the right amount of sweetness, and as a bonus, you get all the antioxidants of the kale.


Reina Pepiada Arepa
Reina Pepiada Arepa

The Reina Pepiada arepa is the Venezuelan equivalent of a chicken salad sandwich. Now, with this plant-based adaptation, you can get the same great flavor but with jackfruit and other healthy ingredients.


Kale Avocado Pesto
Kale Avocado Pesto

The kale gives this dish a freshness that’s perfect for complementing the traditional pesto flavors, which you’ll get from the basil, walnuts, and lemon juice. Adding avocado guarantees an extra creamy texture.


Tempeh With Ginger Marinade
Tempeh With Ginger Marinade

The secret to making a really good marinade is finding the right balance between sweet, savory, and acidic elements. In this dish, the brightness of the orange and the ginger work really well together, and adding the slightest bit of sweetener brings out their flavors even more.


Mango Ceviche With Kale
Mango Ceviche With Kale

Ceviche is a raw fish dish traditionally prepared in countries like Mexico, Peru, Colombia, Ecuador, and Chile. This plant-based ceviche is an easy and refreshing recipe that is great during warmer months. Even with very few ingredients, its flavor is exquisite!


Vegan Caramel Sauce
Vegan Caramel Sauce

This plant-based caramel sauce is easy to make and perfect for topping non-dairy ice cream, waffles, or apples! It comes together in just 5 minutes.


Healthy Vegan Banana Split Sundae
Healthy Vegan Banana Split Sundae

This healthy, fruity treat feels decadent and is fun and easy to make! You can dress up these sundaes with your favorite toppings and customize as you like. This is a great recipe to prepare with kids.


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