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

Vegan Nacho Cheese

Jump to Recipe Print Recipe
LIQUID GOLD. MADE ENTIRELY FROM PLANTS.

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. 

vegan nacho cheese

How to Make Vegan Nacho Cheese:​

vegan nacho cheese
vegan nacho cheese

Vegan Nacho Cheese Ingredients:​

It may be hard to believe, but this “cheese” recipe is actually really healthy. It’s made entirely with natural, plant based ingredients resulting in a creamy, cheesy, addicting nacho cheese.

Here are of the ingredients used in this recipe:

  • Potatoes.
  • Carrots.
  • Cashews.
  • Lemon Juice.
  • Coconut Milk.
  • Onions.
  • Jalapeño.
  • Paprika.
  • Cumin.
  • Sea Salt.
  • Dijon Mustard.
  • Nutritional Yeast.
  • Filtered Water.
Nutritional Yeast "Nooch"
vitamix blender
Vitamix Blender
vegan nacho cheese
vegan nacho cheese

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

vegan nacho cheese

Helpful Tips for Making the Best Nacho Cheese:

This delicious cheese alternative is really easy to make, but there a few things you should do to ensure smooth sailing:

  • Start boiling your peeled potato first as it takes the longest. Then add in your carrots, then cashews since they need the least amount of boiling.
  • Use a large blender. Your mixture shouldn’t be filled all the way to the top of the blender or it can get stuck or have a hard time blending.
  • Make sure to quarter your boiled potato first before blending. I tried blending a whole potato and it did NOT go well!
  • Keep your nacho cheese stored in an airtight container in the fridge. When you’re ready to enjoy, portion out how much you want then heat with a splash of water. It thickens quite a bit in the fridge, so it’s necessary to add liquid back in to achieve the same result you get straight out of the blender.

Still confused? Here are some frequently asked questions:

1. If this is made from plants, HOW does it taste like cheese?!

Nutritional yeast, also known as “nooch”, is a yeast often used in vegan cooking to replicate a “cheesy” flavor. Nooch also contains a decent amount of vitamin B-12 making it a super healthy and delicious addition. When purchasing nooch make sure you are buying a quality version. My favorite are from BRAGG’S and BOB’S RED MILL.

2. Do I have to use canned coconut milk?

Technically any plant milk will work, but if you want a super creamy result I would go with the canned coconut milk. The creamiest plant based milk aside from canned coconut is soy milk, so I would opt for that if you don’t want the canned coconut. My absolute favorite comes from EDENSOY.

3. I have a nut allergy. What can I add instead of cashews?
Cashews help create a nice and thick texture. If you are able to, try sunflower seeds or tahini. If you can’t have those either, the best substitution is to just omit it completely. There may be a slight difference, but not much. 
vegan nacho cheese

{If you like this recipe you’ll love my ANIMAL STYLE FRIES and my CILANTRO CASHEW DRESSING.}

vegan nacho cheese
Print Recipe

Vegan Nacho Cheese

The most delicious Vegan Nacho Cheese you will ever find. This ultra healthy and creamy nacho cheese sauce is truly liquid gold!

Ingredients

  • 1 Russet Potato, peeled
  • 2 Large Carrots, peeled
  • 3/4 cup Raw Cashews
  • 1 tbsp Avocado Oil
  • 1/2 Onion, roughly chopped
  • 5 slices Jalapeño add more if you want a spicier sauce
  • 1 cup Full Fat Coconut Milk Try 3/4 cup soy milk if you don't want or have canned coconut milk
  • 1 cup Filtered Water
  • 1/4 Lemon, juice from
  • 2 tsp Dijon Mustard
  • 1/2 tsp Cumin
  • 1/2 tsp Paprika
  • 1/2 cup Nutritional Yeast

Instructions

  • Peel the potato and carrots. Add the potato to a pot of water and bring to a boil. After about 15 minutes, add in the carrots. After another 5-10 minutes, add in the cashews. Let boil until the potato is completely fork tender. Drain and let cool.
  • Add avocado oil to the pan on a low medium heat. After about 30 seconds, add in the roughly chopped onion and sliced jalapeño. Stir until the onions are translucent, about 1-2 minutes. Remove from heat and let cool.
  • Quarter the potato and chop the carrots in half. Add to a blender along with the cashews, onions, jalapeño, coconut milk, water, lemon juice, dijon mustard, cumin, paprika, and nutritional yeast. Blend until smooth and creamy.
  • Keep in an airtight container for about a week and use as a dip or on your favorite salads or bowls. When reheating, make sure to add a splash of water as it thickens quite a bit in the fridge. Enjoy!

In: Appetizers & Snacks, Dressing & Sauce, Recipes · Tagged: cheese, dip, dressing, nacho cheese, potato, sauce

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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.

See All Categories >

Categories

  • Appetizers & Snacks
  • Beverages
  • Bread & Loafs
  • Breakfast
  • Dessert
  • Dressing & Sauce
  • Fall
  • Main Dishes
  • Pasta
  • Pizza & Pasta
  • Recipes
  • Salads & Bowls
  • Soups
  • Spring
  • Summer
  • Tacos, Burritos, Wraps, & Rolls
  • Toasts & Sandwiches
  • Travel
  • Wellness & Nutrition
  • Winter
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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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