heart shaped ice molds are linked in my Amazon sto

heart shaped ice molds are linked in my Amazon storefront!

for the cherry foam, I used @malkorganics almond milk (it froths SO well) with a few drops of cherry juice 🍒

ideal breakfast 🥭🫐 Did you know in order t

ideal breakfast 🥭🫐

Did you know in order to have a healthy & diverse gut it’s recommended to eat at least 20-30 different foods per week?

Rather than focusing solely on calories, I pay attention to color. Different colors = different nutrients.

Eating the same few foods everyday can actually weaken your immune system because your gut isn’t as diverse.

This should go without saying but artificial colors don’t count lol 🫠

Chia Pudding:
chia seeds
@foragerproject vanilla yogurt
@sproutliving vanilla protein powder
soy milk
maple syrup
pistachios
cacao nibs
mango
nut butter

Iced Blueberry Latte:
soy milk
blueberries
americano ☕️
@lakanto monkfruit

postmates is cancelled 🫡 cooking yourself a hea

postmates is cancelled 🫡 cooking yourself a healthy, delicious dinner is easier than ever, stop wasting your money on delivery!

I love sheetpan meals because it’s easy cleanup, majority hands free, and can be customized a million different ways.

this sheetpan meal is packed with protein, nutrients, and delicious spicy flavors. here’s how to make:

Line a baking sheet with foil and grease with avocado oil. Add the following:

— Sliced green bell pepper (tossed in paprika & garlic)
— Broccoli
— Frozen fries (tossed in cajun seasoning)
— @daringfoods buffalo chick’n wings

Bake for approx 30 min at 400 degrees - check often to make sure nothing burns.

Serve with pickled onion and @cocojune_organic labneh

why juicing is so good for you: - ��1 juice c

why juicing is so good for you:

- ��1 juice contains several pounds of produce and all the nutrients that come with it. It’d be impossible to physically eat that much produce without feeling stuffed.

- ��Juicing can help nutrient deficiencies. For example, if you’re low in iron, start drinking beet juice to boost your levels.

- ��If you are always getting sick, add a thumbnail of ginger into your juice. It’s incredibly powerful in strengthening your immune system.

- ��When I drink juice consistently, my skin is always clear and blemish free - I even get fewer hormonal breakouts!

My favorite juicer is from @huromamerica I use the H400. Use my code ANNIE10 for a discount!

If you’re not ready to invest in a juicer, try blending your ingredients with a little water and strain with a mesh colander. I use the back of a spoon to really press the juice out of the pulp.

Peach Arugula Salad 🍑 First, make your dressi

Peach Arugula Salad 🍑

First, make your dressing. You’ll need:
1/2 tbsp dijon mustard
1/2 tbsp olive oil
1/2 tbsp red wine vinegar
1/2 tbsp agave
1/4 tsp garlic powder
1/4 tsp sea salt
1/4 tsp black pepper

Whisk and toss with:
2 cups fresh arugula
2 small endives, sliced
1/2 peach, sliced
2 tbsp walnuts
1 tbsp vegan cheese of choice

That’s it! If you plan on prepping this recipe, make sure to keep the dressing separate otherwise it’ll get soggy. Enjoy 🧡

#healthyrecipes #veganrecipes #mealprep #salad

Happy Friday 🧡 If you’re a fan of Chipotle yo

Happy Friday 🧡 If you’re a fan of Chipotle you’ll love this one! My healthy & plant-based version of a Chipotle Burrito Bowl.

Why I love this bowl:
🥗 It’s packed with protein and keeps me satisfied and energized until dinner. Using @liveabbots fajita chick’n, the flavor is amazing 🔥

🥗 Amazing for meal prep - portion the rice, chick’n/bell pepper mix, and beans to meal prep containers keeping the toppings separate. That way you can heat it up without hassle.

🥗 This bowl is pretty similar to how I used to build my Chipotle burrito bowls before going vegan - to be totally honest Chipotle has some work to do when it comes to healthy and filling vegan options. No vegan cheese or sour cream is a crime! Making it at home tastes even better than I remember 🤤

Here’s how to make about THREE portions of this burrito bowl:

01 Make the Fajita Chick’n - Thinly slice a green bell pepper and sauté, stirring often, until it starts to soften. Add 1 bag of thawed @liveabbots fajita chick’n and stir until the pieces are nice and browned. If you can’t find the fajita flavor, use a fajita seasoning. I love the one from @sietefoods

02 Make the Cilantro Lime Rice - Wash 2 cups of rice and cook in water. Once the water has absorbed, add the juice of 1 lime and finely chopped cilantro. I used somewhere between 1/4 cup and 1/2 cup of the cilantro, the amount is really up to you and how much you like cilantro. I say the more the better! Save leftovers in the fridge, they’ll be good about a week.

03 Prep your toppings. This is the fun part! As much or as little of each ingredient as you’d like, and feel free to substitute as necessary. I used—

@foragerproject sour cream
@violife shredded cheese
shredded romaine
pico de gallo
guac
pinto beans
squeeze of lime

Enjoy!!!

#chipotleburritobowl #healthyrecipes #plantbased #veganrecipes

chocolate chia pudding 🍫🍓 Resharing one of

chocolate chia pudding 🍫🍓

Resharing one of my favorite healthy breakfasts - chia pudding is one of my favorite things to eat in the morning. It’s incredible for digestion, is loaded with nutrients your body needs, and gives you a natural boost of energy. Plus this variation tastes SO GOOD.

This recipe makes 3 small portions or 2 larger portions. Recipe ⬇️

To a large bowl or glass container add 1 cup plant-based milk (I use Edensoy Soy Milk which contains 12g protein per cup), 1 container @foragerproject plant-based vanilla yogurt, 1 tbsp cacao or cocoa powder, 1 scoop @sproutliving chocolate maca protein powder, and 2 tbsp maple syrup. Whisk until there are no more clumps then stir in 1/4 cup chia seeds.

Let the mixture sit in the fridge overnight then enjoy with whatever toppings you’d like! My favorites for this chia pudding blend are sliced strawberries, cacao nibs, and granola.

#healthyrecipes #chiapudding

please meet my death row meal ☁️🌿💫🥬🕊️

Potato Leek Quiche 🍳🌷💖🥔🐛 One of m

Potato Leek Quiche 🍳🌷💖🥔🐛

One of my absolute favorites, I know you’re gonna love it too! Find the recipe below, or comment QUICHE and I’ll DM you the full recipe and blog post with more info!

INGREDIENTS:
* 9-inch Pie Crust
* 1 Yellow Potato, peeled and cubed
* 2 tsp Avocado Oil
* 1/4 Red Onion, thinly sliced
* 1 Leek, thinly sliced
* 2 cloves Garlic
* 1 cup Green Peas
* 1/2 block High Protein Tofu
* 1/2 block Silken Tofu
* 2 tbsp Nutritional Yeast
* 1 tbsp Dijon Mustard
* 1/4 tsp Black Pepper
* 1/2 tsp Sea Salt
* 1/2 tsp Black Salt (Kala Namak)
* 1/4 tsp Turmeric

INSTRUCTIONS:
1. Preheat the oven to 375 degrees F. Peel and dice your potato. Add to an oiled pan and stir occasionally for about 10 min.

2. Chop the onion and leeks into thin half moons and thinly chop the garlic. Add to the pan of potatoes with the green peas and cook for about 5 minutes stirring occasionally. Everything should be softened but not overly soggy. Remove from heat.

3. While the veggies are cooking, add the remaining ingredients to the blender - silken tofu, high protein tofu, nutritional yeast, salt, pepper, turmeric, mustard, and kala namak - and blend until smooth.

4. When veggies have been removed from heat and have slightly cooled, pour in the tofu mixture. Stir to evenly distribute the sauce.

5. Pour mixture into quiche crust and bake for 40 minutes rotating 90 degrees halfway through.
6. Let cool for about 20 minutes before cutting in.

Enjoy!!!

#healthyrecipes #quiche #veganrecipes #highprotein

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heart shaped ice molds are linked in my Amazon sto

heart shaped ice molds are linked in my Amazon storefront!

for the cherry foam, I used @malkorganics almond milk (it froths SO well) with a few drops of cherry juice 🍒

ideal breakfast 🥭🫐 Did you know in order t

ideal breakfast 🥭🫐

Did you know in order to have a healthy & diverse gut it’s recommended to eat at least 20-30 different foods per week?

Rather than focusing solely on calories, I pay attention to color. Different colors = different nutrients.

Eating the same few foods everyday can actually weaken your immune system because your gut isn’t as diverse.

This should go without saying but artificial colors don’t count lol 🫠

Chia Pudding:
chia seeds
@foragerproject vanilla yogurt
@sproutliving vanilla protein powder
soy milk
maple syrup
pistachios
cacao nibs
mango
nut butter

Iced Blueberry Latte:
soy milk
blueberries
americano ☕️
@lakanto monkfruit

postmates is cancelled 🫡 cooking yourself a hea

postmates is cancelled 🫡 cooking yourself a healthy, delicious dinner is easier than ever, stop wasting your money on delivery!

I love sheetpan meals because it’s easy cleanup, majority hands free, and can be customized a million different ways.

this sheetpan meal is packed with protein, nutrients, and delicious spicy flavors. here’s how to make:

Line a baking sheet with foil and grease with avocado oil. Add the following:

— Sliced green bell pepper (tossed in paprika & garlic)
— Broccoli
— Frozen fries (tossed in cajun seasoning)
— @daringfoods buffalo chick’n wings

Bake for approx 30 min at 400 degrees - check often to make sure nothing burns.

Serve with pickled onion and @cocojune_organic labneh

why juicing is so good for you: - ��1 juice c

why juicing is so good for you:

- ��1 juice contains several pounds of produce and all the nutrients that come with it. It’d be impossible to physically eat that much produce without feeling stuffed.

- ��Juicing can help nutrient deficiencies. For example, if you’re low in iron, start drinking beet juice to boost your levels.

- ��If you are always getting sick, add a thumbnail of ginger into your juice. It’s incredibly powerful in strengthening your immune system.

- ��When I drink juice consistently, my skin is always clear and blemish free - I even get fewer hormonal breakouts!

My favorite juicer is from @huromamerica I use the H400. Use my code ANNIE10 for a discount!

If you’re not ready to invest in a juicer, try blending your ingredients with a little water and strain with a mesh colander. I use the back of a spoon to really press the juice out of the pulp.

Peach Arugula Salad 🍑 First, make your dressi

Peach Arugula Salad 🍑

First, make your dressing. You’ll need:
1/2 tbsp dijon mustard
1/2 tbsp olive oil
1/2 tbsp red wine vinegar
1/2 tbsp agave
1/4 tsp garlic powder
1/4 tsp sea salt
1/4 tsp black pepper

Whisk and toss with:
2 cups fresh arugula
2 small endives, sliced
1/2 peach, sliced
2 tbsp walnuts
1 tbsp vegan cheese of choice

That’s it! If you plan on prepping this recipe, make sure to keep the dressing separate otherwise it’ll get soggy. Enjoy 🧡

#healthyrecipes #veganrecipes #mealprep #salad

Happy Friday 🧡 If you’re a fan of Chipotle yo

Happy Friday 🧡 If you’re a fan of Chipotle you’ll love this one! My healthy & plant-based version of a Chipotle Burrito Bowl.

Why I love this bowl:
🥗 It’s packed with protein and keeps me satisfied and energized until dinner. Using @liveabbots fajita chick’n, the flavor is amazing 🔥

🥗 Amazing for meal prep - portion the rice, chick’n/bell pepper mix, and beans to meal prep containers keeping the toppings separate. That way you can heat it up without hassle.

🥗 This bowl is pretty similar to how I used to build my Chipotle burrito bowls before going vegan - to be totally honest Chipotle has some work to do when it comes to healthy and filling vegan options. No vegan cheese or sour cream is a crime! Making it at home tastes even better than I remember 🤤

Here’s how to make about THREE portions of this burrito bowl:

01 Make the Fajita Chick’n - Thinly slice a green bell pepper and sauté, stirring often, until it starts to soften. Add 1 bag of thawed @liveabbots fajita chick’n and stir until the pieces are nice and browned. If you can’t find the fajita flavor, use a fajita seasoning. I love the one from @sietefoods

02 Make the Cilantro Lime Rice - Wash 2 cups of rice and cook in water. Once the water has absorbed, add the juice of 1 lime and finely chopped cilantro. I used somewhere between 1/4 cup and 1/2 cup of the cilantro, the amount is really up to you and how much you like cilantro. I say the more the better! Save leftovers in the fridge, they’ll be good about a week.

03 Prep your toppings. This is the fun part! As much or as little of each ingredient as you’d like, and feel free to substitute as necessary. I used—

@foragerproject sour cream
@violife shredded cheese
shredded romaine
pico de gallo
guac
pinto beans
squeeze of lime

Enjoy!!!

#chipotleburritobowl #healthyrecipes #plantbased #veganrecipes

chocolate chia pudding 🍫🍓 Resharing one of

chocolate chia pudding 🍫🍓

Resharing one of my favorite healthy breakfasts - chia pudding is one of my favorite things to eat in the morning. It’s incredible for digestion, is loaded with nutrients your body needs, and gives you a natural boost of energy. Plus this variation tastes SO GOOD.

This recipe makes 3 small portions or 2 larger portions. Recipe ⬇️

To a large bowl or glass container add 1 cup plant-based milk (I use Edensoy Soy Milk which contains 12g protein per cup), 1 container @foragerproject plant-based vanilla yogurt, 1 tbsp cacao or cocoa powder, 1 scoop @sproutliving chocolate maca protein powder, and 2 tbsp maple syrup. Whisk until there are no more clumps then stir in 1/4 cup chia seeds.

Let the mixture sit in the fridge overnight then enjoy with whatever toppings you’d like! My favorites for this chia pudding blend are sliced strawberries, cacao nibs, and granola.

#healthyrecipes #chiapudding

please meet my death row meal ☁️🌿💫🥬🕊️

Potato Leek Quiche 🍳🌷💖🥔🐛 One of m

Potato Leek Quiche 🍳🌷💖🥔🐛

One of my absolute favorites, I know you’re gonna love it too! Find the recipe below, or comment QUICHE and I’ll DM you the full recipe and blog post with more info!

INGREDIENTS:
* 9-inch Pie Crust
* 1 Yellow Potato, peeled and cubed
* 2 tsp Avocado Oil
* 1/4 Red Onion, thinly sliced
* 1 Leek, thinly sliced
* 2 cloves Garlic
* 1 cup Green Peas
* 1/2 block High Protein Tofu
* 1/2 block Silken Tofu
* 2 tbsp Nutritional Yeast
* 1 tbsp Dijon Mustard
* 1/4 tsp Black Pepper
* 1/2 tsp Sea Salt
* 1/2 tsp Black Salt (Kala Namak)
* 1/4 tsp Turmeric

INSTRUCTIONS:
1. Preheat the oven to 375 degrees F. Peel and dice your potato. Add to an oiled pan and stir occasionally for about 10 min.

2. Chop the onion and leeks into thin half moons and thinly chop the garlic. Add to the pan of potatoes with the green peas and cook for about 5 minutes stirring occasionally. Everything should be softened but not overly soggy. Remove from heat.

3. While the veggies are cooking, add the remaining ingredients to the blender - silken tofu, high protein tofu, nutritional yeast, salt, pepper, turmeric, mustard, and kala namak - and blend until smooth.

4. When veggies have been removed from heat and have slightly cooled, pour in the tofu mixture. Stir to evenly distribute the sauce.

5. Pour mixture into quiche crust and bake for 40 minutes rotating 90 degrees halfway through.
6. Let cool for about 20 minutes before cutting in.

Enjoy!!!

#healthyrecipes #quiche #veganrecipes #highprotein

ingredient prep with me 💖 happy monday y’all

ingredient prep with me 💖 happy monday y’all

ps yes I am extra those are fresh flowers in the fridge 💅

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