Fruity Spring Salad 🍓🥗🫐
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Do you like fruit in your salads?? I never used to but it has been hitting lately! This salad is super easy and perf for warmer spring days. You’ll need:
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— Arugula & Spinach
— Sliced Cucumbers
— Sliced Snow Peas
— Sliced Radish
— Blueberries
— Strawberries
— Avocado
— Lentils
— Slivered Almonds
— Vegan Ricotta
— Lemon Vinaigrette (juice of 2 lemons, 1/4 cup olive oil, 2 minced garlic cloves, 1/4 tsp sea salt, 1/4 tsp pepper, 1 tsp dijon mustard)

#veganrecipes #plantbased #springsalad #healthysalad

Favorite breakfast of the moment—
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— @zakthebaker poppyseed bagel
— vegan cream cheese
— thinly sliced cucumbers
— arugula
— @wearebrightland chili oil
— salt & pepper
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Happy Tuesday 🥯

Street Corn Bowl with Tofu Lentil Picadillo 🌽

Mexican Lasagna 🌱 ⠀⠀⠀⠀⠀⠀⠀⠀⠀

black tahini toast — ⠀⠀⠀⠀⠀⠀⠀⠀⠀

This arugula salad is screaaaaming spring. It’s

Quinoa Fried “Rice” 🍚🥕🍄🍳
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Classic fried rice swapped with quinoa and avocado oil! Traditionally restaurants use canola oil in fried rice which is suuuuper inflammatory. For me personally it makes my joints swell, gives me a headache, and upsets my stomach. Good news is you can easily make fried rice at home with healthier ingredients like avocado oil 🥑
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Here I used quinoa (more nutrients than rice - fiber, protein, calcium, magnesium, & zinc to name a few) Nothing wrong with rice OF COURSE, I eat it all the time, but nutrition wise quinoa is superior.
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Vegan eggs - tbh products like JUST egg are incredible but don’t have a good ingredient list sadly. I enjoy it time to time (balance!) but I recommend making your own eggs from high protein tofu. Crumble and toss in turmeric, kala namak (black salt), paprika, and nutritional yeast. Sauté for 10ish min in avocado oil.
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Carrots & mushrooms cooked in avocado oil. I kept the heat on low and cooked the veggies for 10ish minutes before adding in the quinoa and tamari. Feel free to add in peas, broccoli, or any other veg you desire.
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Crispy tofu. Coat tofu cubes in avocado oil, either oat/almond flour or cornstarch, and sea salt. Air fry until crispy. Keep in mind using corn starch will make your tofu significantly crispier, flour will make it more bready.
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Optionally top with green onions. I like making a biggg batch of this fried “rice” and keeping it on hand in the fridge for quick lunches.

happiness tings😁🧡🎾🐕🍋
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can’t believe it’s may😜 wishing everyone the best month yet

Coachella dump ✨ best time with the best ppl!

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My name is Annie and I'm a certified plant-based nutritionist, recipe developer, food photographer, meal prep chef, & dog mama based in LA. New plant-based recipes and cruelty-free living hacks are posted weekly!

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Transitioning to a whole foods, plant-based diet has had a tremendously positive effect on my physical and mental well-being. Some notable benefits include increased energy, clear skin, balanced hormones, reduced anxiety, and improved digestion.

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Plant Based Mexican Lasagna

Hearty vegan Mexican Lasagna! This layered casserole is layered in tortillas, vegan beef from Abbot’s Butcher, vegan cheese, black beans, corn, tomatoes, and cooked in Mexican herbs and spices. It’s perfect for vegan dinner parties and potlucks. Expect rave reviews…