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 💅

Perfect healthy lunch 🤌🏼

Perfect healthy lunch 🤌🏼

What I eat in a day as a vegan living in Miami 🌴 Lately have been rediscovering my love of simple meals as the weather’s been warming up. Refreshing salads, high protein breakfasts, and veggie packed 20 minute dinners 🌮

Details:

1. Warm lemon water with a pinch of salt. Gentlest way to start the day, ice cold water can be super harsh.

2. Spirulina overnight chia oats. Spirulina has a tonnn of nutrients and is surprisingly a great source of protein. Also used a scoop of @sproutliving protein powder.

3. Americano with @foragerproject creamer. Honestly not a big coffee girl, if I ever do drink it I prefer an americano (espresso diluted with water) and a nut based creamer.

4. Hearts of palm avocado salad with a tofu “fish” fillet. Dropping this recipe soon, this is a staple for me at the moment. Sooo refreshing and couldn’t be more simple.

5. Oven baked tacos with @drinkpoppi orange soda. For the tacos I do a combo of onion, bell pepper, and any vegan meat. If you haven’t tried @drinkpoppi it’s a carbonated drink that feeds your gut with healthy bacteria, and tastes sooo good. My favorite flavors are orange and raspberry rose.

#veganrecipes #healthyrecipes #whatieatianday

mighty greens soup ☘️🫛🌿☁️ Back when

mighty greens soup ☘️🫛🌿☁️

Back when I lived in LA I ate this soup from @erewhon all the time! My version is a bit different but has the same concept - a simple soup packed with micronutrients.

This soup is mega healing - anti-inflammatory, boosts the immune system, aids in weight loss, and helps to support a healthy digestion.

Comment MIGHTY and the recipe will be sent to your inbox 🥬

#veganrecipes #healthyrecipes #eatyourveggies

If you want to make juice but haven’t because yo

If you want to make juice but haven’t because you don’t have a juicer, this is for you!

All you need is a blender and a mesh strainer. Simply blend your ingredients with water (I prefer coconut water because it’s hydrating), strain well, and enjoy within a few days!

Tastes the same, contains the same nutrients, and is often an easier cleanup 💚

For this juice you’ll need:
2oz wheatgrass
2 handfuls spinach
1 handful arugula
6 dino kale leaves
1 tbsp spirulina
3 drops chlorophyll
1 thumb ginger
1 thumb turmeric
1/2 tsp black pepper
1 whole lemon
500ml coconut water

Drink within 3 days!

#greenjuice #juicer #healthyrecipes

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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 💅

Perfect healthy lunch 🤌🏼

Perfect healthy lunch 🤌🏼

What I eat in a day as a vegan living in Miami 🌴 Lately have been rediscovering my love of simple meals as the weather’s been warming up. Refreshing salads, high protein breakfasts, and veggie packed 20 minute dinners 🌮

Details:

1. Warm lemon water with a pinch of salt. Gentlest way to start the day, ice cold water can be super harsh.

2. Spirulina overnight chia oats. Spirulina has a tonnn of nutrients and is surprisingly a great source of protein. Also used a scoop of @sproutliving protein powder.

3. Americano with @foragerproject creamer. Honestly not a big coffee girl, if I ever do drink it I prefer an americano (espresso diluted with water) and a nut based creamer.

4. Hearts of palm avocado salad with a tofu “fish” fillet. Dropping this recipe soon, this is a staple for me at the moment. Sooo refreshing and couldn’t be more simple.

5. Oven baked tacos with @drinkpoppi orange soda. For the tacos I do a combo of onion, bell pepper, and any vegan meat. If you haven’t tried @drinkpoppi it’s a carbonated drink that feeds your gut with healthy bacteria, and tastes sooo good. My favorite flavors are orange and raspberry rose.

#veganrecipes #healthyrecipes #whatieatianday

mighty greens soup ☘️🫛🌿☁️ Back when

mighty greens soup ☘️🫛🌿☁️

Back when I lived in LA I ate this soup from @erewhon all the time! My version is a bit different but has the same concept - a simple soup packed with micronutrients.

This soup is mega healing - anti-inflammatory, boosts the immune system, aids in weight loss, and helps to support a healthy digestion.

Comment MIGHTY and the recipe will be sent to your inbox 🥬

#veganrecipes #healthyrecipes #eatyourveggies

If you want to make juice but haven’t because yo

If you want to make juice but haven’t because you don’t have a juicer, this is for you!

All you need is a blender and a mesh strainer. Simply blend your ingredients with water (I prefer coconut water because it’s hydrating), strain well, and enjoy within a few days!

Tastes the same, contains the same nutrients, and is often an easier cleanup 💚

For this juice you’ll need:
2oz wheatgrass
2 handfuls spinach
1 handful arugula
6 dino kale leaves
1 tbsp spirulina
3 drops chlorophyll
1 thumb ginger
1 thumb turmeric
1/2 tsp black pepper
1 whole lemon
500ml coconut water

Drink within 3 days!

#greenjuice #juicer #healthyrecipes

happy monday ☀️ sharing my meal prep from last

happy monday ☀️ sharing my meal prep from last week, super simple yet effective. the key to a successful healthy week of eating include:

— keep it simple. no need for elaborate dishes that take all day to make.

— plan while being realistic. don’t prep something you know you won’t enjoy!

— for the girls, try to keep in mind which phase of your cycle you’re in. this particular prep was during my menstruation phase so I focused on incorporating iron rich foods & keeping out too many processed foods.

— don’t prep every morsel of food you’ll eat. for example, these soups pair great with a protein. cook that on the spot, it’ll feel less overwhelming. I only prepped 2 days of breakfasts so I could choose what I wanted on the spot for the other days of the week.

hope you all enjoy!!! xo

#veganrecipes #mealprep #healthyfood #heathyeating

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