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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Recipes, Salads & Bowls · June 10, 2020

Southwest Salad with BBQ Jackfruit

Jump to Recipe Print Recipe

This delicious southwest salad is one of my favorites – it features BBQ jackfruit which is incredibly versatile, flavorful, and healthy. It truly tastes like shredded BBQ chicken! I tend to eat salads most everyday as they’re SO easy to prep and a great way to get your greens in. Typically this salad is loaded with unhealthy fats and animal protein, but I managed to keep the traditional southwest salad flavors whilst making sure it’s nutritionally sound. This salad is:

  • High protein. I used Trader Joe’s ‘high protein tofu’ which is not only super high in protein, it doesn’t need to be pressed! If you don’t have a Trader Joe’s near you, try to buy tofu that is super firm to avoid having to use a tofu press.
  • Vibrant. There are so many benefits that come from eating the rainbow AKA filling your plate with color.
  • Flavorful. From the pickled onion to the mustard tofu to the BBQ jackfruit, this southwest salad has a TON of southern flavors jumping out that come together perfectly.
  • Satiating. One of the reasons I love this southwest salad is because it will keep you full for hours. There is a nice balance of carbs, fat, and protein all of which come with plenty of other nutrients that help keep you full.
  • Refreshing. Southwest salads remind me of summer, especially with the sautéed black beans, corn, and BBQ jackfruit. You can heat up the individual ingredients, but I personally like to prep this salad in ready-made containers and eat it cold.

Vegan Southwest Salad with BBQ Jackfruit, Mustard Tofu, Pickled Onions, Sautéed Black Beans + Corn, Chopped Romaine, and a Creamy Cilantro Lime Dressing

BBQ Jackfruit

The star of this salad is the BBQ jackfruit. Once you mix the salad together, it’s flavors really stand out. To make the jackfruit you can technically just drain and rinse your canned jackfruit, but then you’ll just have a salty, chewy taste that takes away from how good this salad can be. The jackfruit method I provide may seem a bit tedious, but I promise it’s worth it and doesn’t taste as much time as you think. Plus, you only need a small amount for this salad so leave the rest marinating and use it the rest of the week!

Vegan Southwest Salad with BBQ Jackfruit, Mustard Tofu, Pickled Onions, Sautéed Black Beans + Corn, Chopped Romaine, and a Creamy Cilantro Lime Dressing

3 Ingredient Dressing

This dressing is absolutely delicious and requires only three ingredients – veganaise, lime juice, and cilantro. If you don’t have access to veganaise, cashew butter with a touch of water to loosen the texture is a great alternative. Be sure to stick to the recipe too – I love veganaise but adding more than 1 tbsp per serving has a high fat content. You can forgo the veganaise completely and just mix cilantro with lime juice too – the BBQ jackfruit marinade mixes well so your salad won’t be too dry if you leave it out.

Vegan Southwest Salad with BBQ Jackfruit, Mustard Tofu, Pickled Onions, Sautéed Black Beans + Corn, Chopped Romaine, and a Creamy Cilantro Lime Dressing

This salad has a variety of elements which is why I suggest meal prepping it as opposed to making it on a whim. It’s great because each ingredient (mustard tofu, BBQ jackfruit, pickled onion) is versatile and can be used in a wide array of recipes – if you really only want this salad once, just store the remaining ingredients and use them however you’d like the rest of the week. The BBQ jackfruit in particular works great on tacos.

Print Recipe

Vegan Southwest Salad with BBQ Jackfruit

Fresh + flavorful southwest salad with 100% plant-based and healthy ingredients!
Servings: 1 Salad

Ingredients

BBQ Jackfruit

  • 1 can unripe jackfruit I use the Trader Joe’s version as it’s canned in water rather than syrup which you should steer clear of. Finding unripe jackfruit is key for the texture
  • 4 tbsp tomato paste
  • 1/4 cup diced onions
  • 2 tbsp vegan Worcestershire sauce
  • 1 tsp liquid smoke optional
  • 2 cloves minced garlic
  • 1 tbsp golden monkfruit
  • 1 tbsp apple cider vinegar
  • 2 tsp yellow mustard
  • 2 tsp chili powder
  • 1/4 tsp cayenne powder
  • 1 tbsp paprika
  • 1 tsp sea salt

Mustard Tofu

  • 1/4 block tofu I like the high protein tofu from Trader Joe’s
  • 1.5 tbsp mustard
  • 1 tbsp lemon juice

Dressing

  • 1 tbsp veganaise if you don’t have access to veganaise, use cashew butter OR soak cashews and blend them with a bit of water to get a creamy consistency
  • 1/2 tbsp lime juice
  • 1 tsp cilantro
  • 1-2 tbsp water amount depends on desired consistency. I like mine on the thicker side

Salad

  • 2 cup chopped romaine
  • 1/4 can corn
  • 1/4 can black beans
  • 1 red onion chopped into thin strips
  • 1/2 cup water
  • 1/4 cup apple cider vinegar
  • 1.5 tbsp agave
  • 2 tsp sea salt

Instructions

BBQ Jackfruit

  • this jackfruit ingredient makes a few portions - if you only want one portion, just save the rest in an airtight container in the fridge. it’ll last a week and can be used as a topping for salads, tacos, etc.
  • drain jackfruit and break apart with your hands to shred it - it should resemble shredded chicken or pulled pork. if there are pieces that you are having trouble breaking apart, use a knife to break it up
  • after the jackfruit is broken up, rinse thoroughly - you’lol want to get rid of that salty brine taste so don’t skimp on this!
  • add the jackfruit to a pot of water and boil for 10-15 min. strain and rinse again
  • place jackfruit on paper towels and pat dry. let sit out to dry while you prepare the marinade
  • combine marinade ingredients in a blender and pulse until smooth. once the jackfruit is dry, add it into an airtight container and mix in the marinade. let marinate in the fridge while you prepare the remaining ingredients

Mustard Tofu

  • simply cut a block of tofu into 4 strips and store 3 of the 4 strips in an airtight container in the fridge. if you’re meal prepping, use the entire block and multiply and mustard and lemon juice by 4
  • chop the tofu into strips or cubes as big or small as you’d like. spray coconut oil on a pan and pan-fry the tofu strips for 3-5 min on each side. I prefer to use an oil spray as the fat content is much lower
  • mix the lemon & mustard in a dish and pour over the tofu in an airtight container. make sure all of the tofu is evenly covered before placing it in the fridge to marinate

Dressing

  • add all ingredients in a small dish and mix to combine. I like to triple the recipe and store in a mason jar in the fridge so I don’t have to remake it each time

Salad

  • make sure to pickle the red onions beforehand - I ALWAYS have pickled red onion in my fridge and use it as a topper for salads, avo toast, creamy soups, etc. chop the onion, add to a large mason jar, and pour the 1/2 cup water, 1/4 cup apple cider vinegar, 1.5 tbsp agave, and 2 tsp sea salt inside. give your mason jar a shake and store in the fridge
  • drain and rinse the black beans and corn - only use 1/4 can of each for your salad. save the rest in an airtight container in the fridge or use it all to make a big batch
  • spray coconut oil on your pan and add the black bean and corn mixture. saute for 5-7 min mixing frequently

In: Recipes, Salads & Bowls · Tagged: BBQ jackfruit, creamy cilantro lime dressing, southern comfort, Southwest salad, southwest salad recipe, vegan southwest salad

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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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