Fruity melon smoothie 🥕🍈🍊 It’s the last Fruity melon smoothie 🥕🍈🍊 It’s the last day of summer and I’m ending with one of my favorite tropical smoothies. It’s loaded with immune boosting ingredients that keep you healthy (and taste so good.)

This smoothie is sort of like an orange julius with a punch from the turmeric/ginger combo. Here’s how to make ⬇️ 

To a blender add:
2 medium sized carrots
2 cups cantaloupe
1 cup mango
1 large orange, peeled
1 thumbnail ginger
1 thumbnail turmeric
1/4 tsp black pepper
300ml filtered water

Blend and divide between 2 smoothie glasses (or enjoy all to yourself!) 

#healthyrecipes #smoothierecipes
CARROT CAKE OVERNIGHT OATS 🥕 recipe ⬇️ Ge CARROT CAKE OVERNIGHT OATS 🥕 recipe ⬇️ 

Getting in the mood for fall with this cozy, high protein carrot cake overnight oats. It takes 5 minutes to prepare and is really the best way to start your day! Here’s how ⬇️ 

To tupperware add:
2 tbsp vanilla yogurt
2 tbsp pumpkin puree
1 tbsp maple syrup
2 cups plant based milk
1 cup rolled oats
1 scoop protein powder
1/2 tsp nutmeg
1 tsp cinnamon
1 grated carrot

Let sit overnight (or at least a few hours) and serve with whatever toppings you’d like! This recipe makes about 3-4 servings.

#healthybreakfast #veganprotein #overnightoats
NO BOIL BUTTERNUT SQUASH BAKED MAC AND CHEESE 🧀 NO BOIL BUTTERNUT SQUASH BAKED MAC AND CHEESE 🧀 recipe ⬇️ 

Such a mouthful but had to include all the buzzwords for this truly iconic Mac and Cheese! It’s no boil which means you don’t have to do ANY annoying prep boiling the pasta and veggies. So few dishes to wash!

You literally blend the raw butternut squash and potatoes and pour it onto uncooked pasta then bake. The oven does all the work for you! So convenient and SO DELICIOUS. I meal prepped this batch and it held its moisture really well, so make a batch for yourself and enjoy throughout the week! Or of course save and bring a batch to your thanksgiving dinner 🦃 

Here’s how to make 1 batch which is about 8 servings:

INGREDIENTS:
1/2 butternut squash, peeled and chopped (530g)
1 russet potato, peeled and chopped (300g)
1/4 cup tahini
3 cloves garlic
1/2 cup nutritional yeast
2 tsp sea salt
2.5 cups filtered water
2 cups soy milk
1/2 lemon, juice from
16oz elbow pasta
1 cup Panko breadcrumbs
2 tbsp butter
chopped rosemary (topping)

INSTRUCTIONS
1. Preheat the oven to 350 degrees. Peel and chop your butternut squash and potato.

2. Add the potato and butternut to a large high speed blender along with the tahini, garlic, nutritional yeast, salt, milk, and water. You’ll be using a lot of liquid so make sure to use a big cup OR blend in 2 rounds. I used a vitamix 8 cup and it just barely fit. 

3. Blend until smooth. Grease a 9x13 or 9x14 baking dish and add in the uncooked pasta. Top with the sauce and squeeze in half the lemon. Stir and cover with foil. Bake for 40 minutes.

4. While the pasta is cooking prep the breadcrumbs. Add softened vegan butter to a dish along with the breadcrumbs and toss to combine. 

5. Once the 40 min are up, remove the mac and cheese from the oven and remove the foil. Add the breadcrumbs in an even layer. Switch the oven to broil.

6. Add the uncovered mac and cheese back into the oven and remove once the top browns. For me this took just under 1 minute, so don’t go far or it’ll burn.

7. Remove from the oven and top with chopped rosemary. Enjoy immediately or save in meal prep containers for about a week.

#bakedmacandcheese #noboilmacandcheese #butternutsquash
CINNAMON CHAI PROTEIN SMOOTHIE 🍂 recipe ⬇️ CINNAMON CHAI PROTEIN SMOOTHIE 🍂 recipe ⬇️ 

I used my favorite chai from @chamberlaincoffee to make the most delish smoothie for fall. Their chai already has a delicious flavor but I paired it with cinnamon, vanilla, cardamom, and dates for an extra punch of flavor. It gives you sustained energy and a really solid amount of protein.

Here’s how to make 2 smoothies⬇️ 

Blend:
2 frozen bananas
2 dates
4 scoops vegan protein powder @sproutliving 
2 tsp chai powder @chamberlaincoffee 
1/2 tsp cinnamon
1/2 tsp cardamom
2 tsp vanilla
6 ice cubes
1.5 cups soy milk (I love the brand Edensoy)

Divide between 2 smoothies and optionally top with granola. Enjoy!

#healthyrecipes #proteinsmoothie
MEXICAN FRUIT SALAD 🍉🥭🍈 recipe ⬇️ M MEXICAN FRUIT SALAD 🍉🥭🍈 recipe ⬇️ 

My favorite healthy snack - it’s refreshing, quick, and can be customized however you’d like. Here’s how ⬇️ 

Chop up your favorite fruits (here I did melon balls, diced mango, and watermelon) and toss in a healthy squeeze of lime juice. Top with tajin and enjoy!

Note - if you’re prepping these in advance, don’t add the lime and tajin until ready to eat.

#mexicanfruitsalad #fruitsalad #healthyrecipes
PUMPKIN PIE CHIA PUDDING 🎃 recipe ⬇️ I lo PUMPKIN PIE CHIA PUDDING 🎃 recipe ⬇️ 

I love chia pudding - it’s such an easy and healthy breakfast that fills me up and keeps me full. Here’s how to make this autumn themed chia pudding ⬇️ 

To a jar add:
1/2 cup vegan yogurt (I used @kitehillfoods protein yogurt)
1/4 cup pumpkin puree
1 cup soy milk
1 tbsp maple syrup
1/4 cup chia seeds
1/2 tsp cinnamon

Stir, cover, and let chill in the fridge overnight (or for at least a few hours.)

Remove, serve yourself about 1/3 or 1/4 of the mixture, and add toppings of choice. I added vegan whipped cream and sifted cinnamon.

#chiapudding #heathybreakfast
CARROT & SWEET POTATO GINGER SOUP🥕🍠🫚 reci CARROT & SWEET POTATO GINGER SOUP🥕🍠🫚 recipe⬇️ 

Soup season is here finally🥹 This is one of my favorite cozy soup recipes. It’s packed with veggies, flavor, and a great source of nutrients like vitamin A. This soup makes 3 healthy portions - it’s very filling on it’s own with the toppings but feel free to serve it with your favorite protein source. Happy cooking 🍲 

RECIPE ⬇️ 

Ingredients:
Olive oil drizzle
1 white onion, diced
4 cloves garlic
1 inch ginger, chopped (no need to peel, just wash well)
1 lb carrots, peeled and chopped
1 sweet potato, peeled and chopped
3 cups vegetable broth
1 cup full fat coconut milk
1 tsp sea salt
coconut milk drizzle, topping
chopped chives, topping
flaky sea salt, topping
cracked black pepper, topping
roasted & salted pepitas, topping 

Instructions:
01 Add evoo to a pot on low medium heat. After a min or so add the chopped onion, minced garlic, and chopped ginger. 

02 After a minute, add the peeled and chopped carrots, sweet potato, and veg broth. Simmer for 20 min or until the carrots and sweet potato are tender.

03 Let cool then transfer to a blender along with the coconut milk and sea salt. Blend until smooth and creamy.

04 Divide between 3 or 4 portions and top with a drizzle of coconut milk, chopped chives, pepitas, flaky sea salt, and black pepper. Enjoy!

#soupseason #healthyrecipes
FIREBALL SHOTS 🔥 recipe ⬇️ Flu season is FIREBALL SHOTS 🔥 recipe ⬇️ 

Flu season is here, and if you want to avoid getting sick you’ll need to make sure your immune system is strong. These fireball shots are ULTRA strong and work to both prevent and shorten sickness.

I really can’t stress how strong they are, so don’t take them every single day. I like to take them the 3-4 days before and after travel & sporadically throughout the season. I recommend freezing leftovers right away to keep the nutrients in tact, but these shots will last about a week! If you’re making for 2 people you shouldn’t have leftovers.

RECIPE ⬇️ 

To a blender add:
3 pieces of ginger
3 pieces of turmeric
1 lemon
1 tsp cayenne
1/4 tsp black pepper
1/2 cup apple cider vinegar
500ml coconut water (or filtered water)

Blend until fully combined then pour through a mesh colander or nut milk bag to separate the liquid from the pulp. Divide the liquid between shot glasses (the ones used are linked in my amazon storefront) and enjoy within a week. 

If you’re only making these for yourself, save leftovers in the freezer in ice cube molds.

#immunityshot #healthyrecipes #fireball
Let’s make compost 🫒🪴🥬🥑🍊 I do a Let’s make compost 🫒🪴🥬🥑🍊

I do a LOT of cooking and produce a LOT of scraps. I’d been considering getting an outdoor compost but 1. It’s a lot of work and 2. It’s really gross and I can’t deal with the worms 🪱🤢 

I learned about @getlomi which is an indoor compost that turns your scraps into compost which I feed back into the earth via my vegetable & herb garden! If I were to throw in in the regular trash, it ends up rotting in a landfill 😔 

I’ve been using my Lomi for a few months now, here are my takeaways:

—It’s so easy to use
—No, it doesn’t smell AT ALL
—It works well and holds a lot of scraps, but they have to be cut pretty small
—It doesn’t need to be plugged in when not in use so I keep it hidden away out of sight. But it does look really cute on my counter!
—My garden has been doing so well after introducing homemade compost. I’ve noticed a difference in my eggplants specifically, they look and taste so good and have been growing like crazy. 
—The Lomi is expensive but worth it. I haven’t had any issues, it hasn’t made a dent in my power bill, and I don’t have to deal with traditional composting which is the biggest pain and so icky!

If you have any questions or want to learn more head to @getlomi ‘s IG or website, they’ve been super helpful in answering all of my q’s!

#GetLomi #compost #lomicomposter #gardening
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Fall, Main Dishes, Pizza & Pasta, Recipes, Winter · September 12, 2023

Vegan “Beef” Lasagna

Jump to Recipe Print Recipe
beefless “beef” lasagna.

If you’re looking for cozy meals to make this season, look no further than this hearty Vegan Beef Lasagna. Between layers of lasagna noodles is a rich, meaty marinara and flavorful vegan cheese that will melt in your mouth. Each bite of this classic Italian dish made vegan packs a punch!

vegan beef lasagna

How to Make Vegan Beef Lasagna:​

vegan beef lasagna
vegan beef lasagna

Vegan Beef Lasagna Ingredients:​

This lasagna truly captures the essence of comfort food. It’s rich, hearty, timeless, and a dish you’ll love sharing with the whole family. You won’t believe how easy it is to whip up!

Here are of the ingredients used in this recipe:

  • Lasagna Noodles.
  • Vegan Beef.
  • Red Wine.
  • Vegan Ricotta.
  • Vegan Mozzarella.
  • Fennel.
  • Oregano.
  • Red Pepper Flakes
  • Garlic.
  • Onion.
  • Marinara Sauce.
9x9 baking dish
9x9 Baking Dish
abbot's butcher beef
Abbot's Butcher Vegan Beef

Order this recipe on Instacart! Click here to automatically add all of the ingredients to your cart.

vegan beef lasagna

Helpful Tips for Making the Perfect Lasagna:

Once you get the hang of it, lasagna is actually a super easy dish to make. Simply layer your ingredients, bake, and enjoy. Here are a few tips to ensure smooth sailing:

  • Cook your beef first. Heat oil on the pan then add 1 container of Abbot’s Butcher. Stir every minute or so until the product is nice and browned. This should take about 10 minutes. Halfway through, add in your spices.
  • Start the sauce while the beef is still cooking. This entails heating a jar of marinara sauce in a saucepan with red wine. Once the beef is done, stir it into the sauce.
  • Cook your lasagna noodles once the sauce is done – it’ll be quick. Cook them al dente then immediately place them off to the side sandwiched between moist paper towels.
  • Build your lasagna in a 9×9 baking dish. Bake wrapped in foil, then remove foil and broil for a minute or two to brown the top.
vegan beef lasagna

{If you like this recipe you’ll love my MEXICAN LASAGNA and my MUSHROOM BEEF TAGLIATELLE.}

vegan beef lasagna
Print Recipe

Vegan Beef Lasagna

Delicious, healthy, and ultra cozy vegan "beef" lasagna made with our favorite vegan meat alternative, Abbot's Butcher.
Servings: 8 servings

Ingredients

  • 2 tbsp Avocado Oil
  • 1/4 White Onion, diced
  • 1 package Abbot's Butcher Ground Beef
  • 1 tsp Dried Oregano
  • 1/4 tsp Red Pepper Flakes
  • 1/2 tsp Garlic Powder
  • 1 tsp Fennel Seeds
  • 1 24-oz jar Marinara Sauce
  • 1/4 cup Red Wine
  • 1 package Lasagna Noodles
  • 1 package Kite Hill Ricotta
  • 1-2 cups Vegan Mozzarella Shreds
  • 1/4 cup Miyokos Liquid Mozzarella

Instructions

  • Preheat oven to 350 degrees.
  • Cook the beef first. Heat oil on the pan then add the diced onion. After about a minute or two, add in 1 container of Abbot's Butcher.
  • Stir every minute or so until the product is nice and browned. This should take about 10 minutes. Halfway through, add in your spices - oregano, red pepper flakes, garlic powder, and fennel seeds.
  • Start the sauce while the beef is still cooking. Add a jar of marinara sauce to a saucepan on low-medium heat. After about 5-10 minutes, stir in the red wine. When the beef is done, stir it into the sauce.
  • Boil a pot of salted water and add in the lasagna noodles. You'll need about 12-14 pieces. Cook al dente, then immediately move to moist paper towels so the noodles don't dry out.
  • In a 9x9 baking dish, add about 1/2 cup of sauce. Top with a layer of lasagna noodles followed by another 1/2 cup or so of sauce. Top that with ricotta - I used a mini ice cream scooper to form little balls. Sprinkle with mozzarella shreds.
  • Add another layer of noodles followed by sauce, ricotta balls, and mozzarella shreds. Repeat for a third layer - noodles, sauce, ricotta balls, and mozzarella - then finish with about 1/4 cup of Miyoko's liquid mozzarella.
  • Cover your dish with foil and place in the oven. Bake for about 40 minutes. Remove foil and switch the oven to broil.
  • Carefully add the uncovered lasagna back into the oven to slightly brown the top. This will only take about a minute, maybe even less, so keep your eyes on the lasagna at all times to avoid burning it.
  • Once the lasagna is slightly browned, remove it from the oven, let cool slightly, and enjoy immediately!

In: Fall, Main Dishes, Pizza & Pasta, Recipes, Winter · Tagged: abbot's butcher, beef lasagna, fall, lasagna, winter

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I’m Annie. Vegan content creator, recipe developer, and food photographer based in Miami.

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Vegan Nacho Cheese

Appetizers & Snacks, Dressing & Sauce, Recipes · September 8, 2023

Vegan Nacho Cheese

Here is the most delicious Vegan Nacho Cheese you will ever find! This ultra healthy and flavorful nacho cheese sauce is truly liquid gold. It’s creamy, dreamy, authentic, and is actually healthy. No funky or hard to find ingredients required. Use as a dip or drizzle over your favorite vegan bowl.

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Fruity melon smoothie 🥕🍈🍊 It’s the last Fruity melon smoothie 🥕🍈🍊 It’s the last day of summer and I’m ending with one of my favorite tropical smoothies. It’s loaded with immune boosting ingredients that keep you healthy (and taste so good.)

This smoothie is sort of like an orange julius with a punch from the turmeric/ginger combo. Here’s how to make ⬇️ 

To a blender add:
2 medium sized carrots
2 cups cantaloupe
1 cup mango
1 large orange, peeled
1 thumbnail ginger
1 thumbnail turmeric
1/4 tsp black pepper
300ml filtered water

Blend and divide between 2 smoothie glasses (or enjoy all to yourself!) 

#healthyrecipes #smoothierecipes
CARROT CAKE OVERNIGHT OATS 🥕 recipe ⬇️ Ge CARROT CAKE OVERNIGHT OATS 🥕 recipe ⬇️ 

Getting in the mood for fall with this cozy, high protein carrot cake overnight oats. It takes 5 minutes to prepare and is really the best way to start your day! Here’s how ⬇️ 

To tupperware add:
2 tbsp vanilla yogurt
2 tbsp pumpkin puree
1 tbsp maple syrup
2 cups plant based milk
1 cup rolled oats
1 scoop protein powder
1/2 tsp nutmeg
1 tsp cinnamon
1 grated carrot

Let sit overnight (or at least a few hours) and serve with whatever toppings you’d like! This recipe makes about 3-4 servings.

#healthybreakfast #veganprotein #overnightoats
NO BOIL BUTTERNUT SQUASH BAKED MAC AND CHEESE 🧀 NO BOIL BUTTERNUT SQUASH BAKED MAC AND CHEESE 🧀 recipe ⬇️ 

Such a mouthful but had to include all the buzzwords for this truly iconic Mac and Cheese! It’s no boil which means you don’t have to do ANY annoying prep boiling the pasta and veggies. So few dishes to wash!

You literally blend the raw butternut squash and potatoes and pour it onto uncooked pasta then bake. The oven does all the work for you! So convenient and SO DELICIOUS. I meal prepped this batch and it held its moisture really well, so make a batch for yourself and enjoy throughout the week! Or of course save and bring a batch to your thanksgiving dinner 🦃 

Here’s how to make 1 batch which is about 8 servings:

INGREDIENTS:
1/2 butternut squash, peeled and chopped (530g)
1 russet potato, peeled and chopped (300g)
1/4 cup tahini
3 cloves garlic
1/2 cup nutritional yeast
2 tsp sea salt
2.5 cups filtered water
2 cups soy milk
1/2 lemon, juice from
16oz elbow pasta
1 cup Panko breadcrumbs
2 tbsp butter
chopped rosemary (topping)

INSTRUCTIONS
1. Preheat the oven to 350 degrees. Peel and chop your butternut squash and potato.

2. Add the potato and butternut to a large high speed blender along with the tahini, garlic, nutritional yeast, salt, milk, and water. You’ll be using a lot of liquid so make sure to use a big cup OR blend in 2 rounds. I used a vitamix 8 cup and it just barely fit. 

3. Blend until smooth. Grease a 9x13 or 9x14 baking dish and add in the uncooked pasta. Top with the sauce and squeeze in half the lemon. Stir and cover with foil. Bake for 40 minutes.

4. While the pasta is cooking prep the breadcrumbs. Add softened vegan butter to a dish along with the breadcrumbs and toss to combine. 

5. Once the 40 min are up, remove the mac and cheese from the oven and remove the foil. Add the breadcrumbs in an even layer. Switch the oven to broil.

6. Add the uncovered mac and cheese back into the oven and remove once the top browns. For me this took just under 1 minute, so don’t go far or it’ll burn.

7. Remove from the oven and top with chopped rosemary. Enjoy immediately or save in meal prep containers for about a week.

#bakedmacandcheese #noboilmacandcheese #butternutsquash
CINNAMON CHAI PROTEIN SMOOTHIE 🍂 recipe ⬇️ CINNAMON CHAI PROTEIN SMOOTHIE 🍂 recipe ⬇️ 

I used my favorite chai from @chamberlaincoffee to make the most delish smoothie for fall. Their chai already has a delicious flavor but I paired it with cinnamon, vanilla, cardamom, and dates for an extra punch of flavor. It gives you sustained energy and a really solid amount of protein.

Here’s how to make 2 smoothies⬇️ 

Blend:
2 frozen bananas
2 dates
4 scoops vegan protein powder @sproutliving 
2 tsp chai powder @chamberlaincoffee 
1/2 tsp cinnamon
1/2 tsp cardamom
2 tsp vanilla
6 ice cubes
1.5 cups soy milk (I love the brand Edensoy)

Divide between 2 smoothies and optionally top with granola. Enjoy!

#healthyrecipes #proteinsmoothie
MEXICAN FRUIT SALAD 🍉🥭🍈 recipe ⬇️ M MEXICAN FRUIT SALAD 🍉🥭🍈 recipe ⬇️ 

My favorite healthy snack - it’s refreshing, quick, and can be customized however you’d like. Here’s how ⬇️ 

Chop up your favorite fruits (here I did melon balls, diced mango, and watermelon) and toss in a healthy squeeze of lime juice. Top with tajin and enjoy!

Note - if you’re prepping these in advance, don’t add the lime and tajin until ready to eat.

#mexicanfruitsalad #fruitsalad #healthyrecipes
PUMPKIN PIE CHIA PUDDING 🎃 recipe ⬇️ I lo PUMPKIN PIE CHIA PUDDING 🎃 recipe ⬇️ 

I love chia pudding - it’s such an easy and healthy breakfast that fills me up and keeps me full. Here’s how to make this autumn themed chia pudding ⬇️ 

To a jar add:
1/2 cup vegan yogurt (I used @kitehillfoods protein yogurt)
1/4 cup pumpkin puree
1 cup soy milk
1 tbsp maple syrup
1/4 cup chia seeds
1/2 tsp cinnamon

Stir, cover, and let chill in the fridge overnight (or for at least a few hours.)

Remove, serve yourself about 1/3 or 1/4 of the mixture, and add toppings of choice. I added vegan whipped cream and sifted cinnamon.

#chiapudding #heathybreakfast
CARROT & SWEET POTATO GINGER SOUP🥕🍠🫚 reci CARROT & SWEET POTATO GINGER SOUP🥕🍠🫚 recipe⬇️ 

Soup season is here finally🥹 This is one of my favorite cozy soup recipes. It’s packed with veggies, flavor, and a great source of nutrients like vitamin A. This soup makes 3 healthy portions - it’s very filling on it’s own with the toppings but feel free to serve it with your favorite protein source. Happy cooking 🍲 

RECIPE ⬇️ 

Ingredients:
Olive oil drizzle
1 white onion, diced
4 cloves garlic
1 inch ginger, chopped (no need to peel, just wash well)
1 lb carrots, peeled and chopped
1 sweet potato, peeled and chopped
3 cups vegetable broth
1 cup full fat coconut milk
1 tsp sea salt
coconut milk drizzle, topping
chopped chives, topping
flaky sea salt, topping
cracked black pepper, topping
roasted & salted pepitas, topping 

Instructions:
01 Add evoo to a pot on low medium heat. After a min or so add the chopped onion, minced garlic, and chopped ginger. 

02 After a minute, add the peeled and chopped carrots, sweet potato, and veg broth. Simmer for 20 min or until the carrots and sweet potato are tender.

03 Let cool then transfer to a blender along with the coconut milk and sea salt. Blend until smooth and creamy.

04 Divide between 3 or 4 portions and top with a drizzle of coconut milk, chopped chives, pepitas, flaky sea salt, and black pepper. Enjoy!

#soupseason #healthyrecipes
FIREBALL SHOTS 🔥 recipe ⬇️ Flu season is FIREBALL SHOTS 🔥 recipe ⬇️ 

Flu season is here, and if you want to avoid getting sick you’ll need to make sure your immune system is strong. These fireball shots are ULTRA strong and work to both prevent and shorten sickness.

I really can’t stress how strong they are, so don’t take them every single day. I like to take them the 3-4 days before and after travel & sporadically throughout the season. I recommend freezing leftovers right away to keep the nutrients in tact, but these shots will last about a week! If you’re making for 2 people you shouldn’t have leftovers.

RECIPE ⬇️ 

To a blender add:
3 pieces of ginger
3 pieces of turmeric
1 lemon
1 tsp cayenne
1/4 tsp black pepper
1/2 cup apple cider vinegar
500ml coconut water (or filtered water)

Blend until fully combined then pour through a mesh colander or nut milk bag to separate the liquid from the pulp. Divide the liquid between shot glasses (the ones used are linked in my amazon storefront) and enjoy within a week. 

If you’re only making these for yourself, save leftovers in the freezer in ice cube molds.

#immunityshot #healthyrecipes #fireball
Let’s make compost 🫒🪴🥬🥑🍊 I do a Let’s make compost 🫒🪴🥬🥑🍊

I do a LOT of cooking and produce a LOT of scraps. I’d been considering getting an outdoor compost but 1. It’s a lot of work and 2. It’s really gross and I can’t deal with the worms 🪱🤢 

I learned about @getlomi which is an indoor compost that turns your scraps into compost which I feed back into the earth via my vegetable & herb garden! If I were to throw in in the regular trash, it ends up rotting in a landfill 😔 

I’ve been using my Lomi for a few months now, here are my takeaways:

—It’s so easy to use
—No, it doesn’t smell AT ALL
—It works well and holds a lot of scraps, but they have to be cut pretty small
—It doesn’t need to be plugged in when not in use so I keep it hidden away out of sight. But it does look really cute on my counter!
—My garden has been doing so well after introducing homemade compost. I’ve noticed a difference in my eggplants specifically, they look and taste so good and have been growing like crazy. 
—The Lomi is expensive but worth it. I haven’t had any issues, it hasn’t made a dent in my power bill, and I don’t have to deal with traditional composting which is the biggest pain and so icky!

If you have any questions or want to learn more head to @getlomi ‘s IG or website, they’ve been super helpful in answering all of my q’s!

#GetLomi #compost #lomicomposter #gardening
Cloud Smoothie 🌧️ RECIPE ⬇️ A super fun Cloud Smoothie 🌧️ RECIPE ⬇️ 

A super fun and easy smoothie with blue majik 💙🩵 Blue Majik is a superfood that comes from algae and is known to be anti-inflammatory. Here’s how to make ⬇️ 

To a blender add:
2 frozen bananas
1 cup frozen mango
1/2 cup frozen pineapple
1 scoop vanilla lucuma protein powder @sproutliving 
1 cup plant milk or coconut water
1 tbsp blue majik powder

Blend until smooth. Use a spoon to decorate clouds on the inside of your glass, then pour your smoothie in and enjoy!

This recipe should make 2 smoothies, or 1 large smoothie!

#veganrecipes #healthyrecipes #smoothie
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