me & loaded salad bowls🤝
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I am so obsessed with huge salads rn. they’re so easy and seriously keep me full and fueled alllll day. perfect for the super busy days!
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do y’all prefer to eat smaller bites throughout the day, or fewer big meals?
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here’s what’s in this salad:
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—chopped romaine
—1/2 avocado, diced
—1 tomato, roughly chopped
—jasmine rice cooked in garlic
—black beans cooked w/ onions
—veggie burger from @actualveggies
—lime juice
—garlic infused olive oil from @wearebrightland
—salt&pepper

blueberry muffin baked oats—
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have you guys tried baked oats yet? the best way to describe it is as a big fluffy cookie cake. now that the weather is finally cooling down expect to see alll the baked oats recipes👩🏼‍🍳
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this one is made with the baked oats basics:
—1/2 cup rolled oats
—1/2 cup plant based milk
—1/2 tsp baking powder
—1/2 banana or cup of yogurt
—1 tbsp sweetener (maple syrup, agave, or sugar)
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sprinkle with vegan chocolate chips, flaky sea salt, and blueberries. bake for 30 min at 400 degrees.
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let cool then top with the other half of your banana in slices 🍌
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happy monday🧡who else is tired afff🙋🏼‍♀️

kabocha squash bowl with carrot miso ginger dressi

red velvet baked oats—
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tbh these are called red velvet because of the deep pink color (thanks to blending a small cube of fresh beet) but it doesn’t affect the taste at all.
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to make these you’re gonna blend what I call the “baked oats basics” :
—1/2 cup rolled oats or oat flour
—1/2 cup plant based milk
—1/2 tsp baking powder
—1/2 banana or 1/2 cup coconut yogurt
—1 tbsp sweetener (sugar, maple syrup, agave, etc)
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in addition add a small cube of fresh beet. the color should dramatically become this deep pink color you see here 💖
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pour into a greased baking dish (I use a 10oz one I got on Amazon) and add a few tiny dollops of cream cheese underneath the surface. if you don’t like cream cheese you can add a bit of coconut yogurt, but keep in mind it will become liquidy.
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sprinkle with vegan chocolate chips and bake for 30 minutes at 400 degrees. let cool for 10 then dig in!

4 ingredient vegan gf butternut squash mac and che

pumpkin churro scones—
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obsessed is an understatement. this flavor combo is out of this fricken world, and is majorly getting me in the mood for fall 🎃🍁🍎👻 runnn to the kitchen to try these guy, you will not regret!
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here’s how to make:
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dry:
1 cup gf all purpose flour
1/2 cup oat flour
1 tsp baking powder
1/4 c coconut sugar
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
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wet:
1/3 cup pumpkin purée
1/2 cup vegan yogurt
3 tbsp oat milk
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01 preheat oven to 400 degrees
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02 combine the dry ingredients and wet ingredients in separate bowls. once fully combined, mix the two bowls in one.
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03 carefully roll into a ball on a lightly floured surface. keep in mind the mixture will be fairly sticky. flatten the ball with your hands into a circle an inch tall.
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04 cut into 6 triangles and sprinkle with a sugar/cinnamon combo (1/4 cup sugar + 1 tsp cinnamon)
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05 place on a parchment lined tray and bake until no longer mushy. for me it took about 30 min, you can probably even do 40. it all depends on your oven and the specific ingredients used, so be sure to check after 25 min to see where you’re at. let cool (at least 15 min) then sprinkle with more cinnamon sugar.
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06 last, drizzle with chocolate sauce. to make the chocolate sauce microwave 2 tbsp of vegan chocolate chips with 3 tsp plant based milk.

low fodmap pesto pasta— ⠀⠀⠀⠀⠀⠀⠀⠀

golden banana oats— ⠀⠀⠀⠀⠀⠀⠀⠀⠀

cozy nourish bowl— ⠀⠀⠀⠀⠀⠀⠀⠀⠀ I

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sweet potato macro bowl in meal prep containers

hey friend!

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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Modern food production is extremely stressful to our fragile environment so much so that if we continue eating the way we do, the planet will crumble before our very eyes. Mass meat production is one of the leading causes of global warming, the fertilizer that is used to feed the excessive amount of farm animals increases chemicals in our water supply, and overfishing has a hugely negative effect on our ocean’s ecosystem.

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