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Happy weekend friends! It has been ages since I’ve shared a bowl of oats. Usually my oats are served in a mug at work, so definitely not this pretty. It’s dark and rainy today so I’m trying to figure out what to do. Any ideas?🌱 . . . 🥣In my bowl: Oats cooked on the stovetop with water and oat milk, then added in some cinnamon and maple syrup. Topped with bananas, coconut, blueberries, raspberries, golden berries and kiwi. 🌱 . . . #vegan #veganfood #veganprotein #plantbased #plantbaseddiet #comfortfood #veganbreakfast #forksoverknives #oatmeal #porridgepassion #bbgfood #crueltyfree #iamwellandgood #fruitporn #beautifulcuisines #bestofvegan #veganbowl #vegano #thrivemags #veganfoodie #bbgfood #glutenfree #glutenfreevegan #rawarrior #planteater #breakfastbowl #comfortfood #veganbreakfast

This Pistachio Pesto is definitely a new fave (recipe below).🌱 Is eating more plants a goal of yours? Wouldn’t it be cool if we could, on an individual level, help contribute to a more sustainable and compassionate food system? Eating a plant-based (or mostly plant-based) diet is one thing that most of us can do to work towards change. Plus, motivating and inspiring others multiplies our impact. If we are going to make change for the planet, don’t be shy about getting others involved! 🌱 . . If you’re interested, please check out the CHANGEMAKER campaign from @compassionusa for more info. Signing up will provide access to the Changemaker Handbook, which includes facts about how eating more plants benefits your body and the environment, tips on talking about plant-based eating in a productive way, and some great info to provide to friends and family to help them #EatPlantsForAChange. Plus you might be lucky enough to get a FREE reusable bag and printed handbook if you sign up fast enough! Check the link in my stories and @compassionusa for more.🌱 . . PISTACHIO PESTO // INGREDIENTS: 1/2 cup roasted, shelled pistachios, 1 cup raw pine nuts, 1/2 cup tightly packed basil leaves, 1/2 cup extra virgin olive oil*, 3-4 garlic cloves, salt & pepper to taste. // METHOD: Place pistachios, pine nuts, basil, garlic and s&p in a food processor and blend until smooth. Slowly add in olive oil until combined. Heat in a sauce pan before using for best results. // *For an oil-free option, try subbing 1/2 an avocado + some water and lemon juice to thin. This will yield a thicker and creamier sauce.🌱 . . #sponsored by @compassionusa

So excited and grateful to be included in the latest issue of @thrivemags alongside so many talented and passionate foodies (tagging a few in this photo). 💚 I still can’t believe that there are a full five pages dedicated to me (🙈), including recipes and some personal details you don’t know about my journey here on earth. 🌱 . . This gorgeous issue of #thrivemags is available in lots of stores THIS WEEK, including @wholefoods @barnesandnoble @target @costco @sprouts @publix and so many more! 🌱 . . Cover by the talented @nm_meiyee 👏 All of those gorgeous berries inspired me, if you couldn’t tell. 💚

Who wants the second bowl? 🌱 Roasted Root veggies (tri-color carrots, sweet potatoes and parsnips) over brown lentils and some quick sautéed dino kale, topped with a healthy drizzle of roasted red pepper and garlic sauce. 😋 To roast the veggies, wash & cut them into equal-ish widths, toss them in a little bit of veggie broth or avo oil, add some salt & pepper or whatever you prefer, then roast for 30-40 minutes at 425°F, stirring halfway. The kale was washed & chopped then sautéed simply with veggie broth and garlic until just tender. The sauce recipe is a few posts back or you can tap the link in my bio 🌱 Have a great weekend all 😘 . . . #plantbased #plantbaseddiet #veganfood #veganaf #beautifulcuisines #f52grams #veganfoodie #whatveganseat #forksoverknives #thrivemags @thrivemags #bestofvegan #feedfeed @feedfeed #iamwellandgood #comfortfood #glutenfree #glutenfreevegan #veganprotein #veganbowl #vegano #drooling #makesmewhole #veganrecipes #vegandinner #vegans #crueltyfree #kale #sweetpotato #rawarrior #colorfulfood

Love that this bowl of Pad Thai with broccoli came together in under 10 minutes (more like 8 tbh) thanks to the magic of one of my favorites @rightfoods (#ad) Sharing how I made it below ⬇️). 🌱 I genuinely love @rightfoods products (just look in my desk at work if you don’t believe me 😂). Their products are 100% plant-based and vegan, and come in gluten-free, organic, high fiber and high protein options.🤗 . . 🥣 To make this bowl, I boiled water in my kettle and filled my @rightfoods pad Thai cup to the fill line per the directions. I used the leftover boiled water to cover a bowl of broccoli florets 🥦. After about 6 minutes, I drained the broccoli, then added 1 tsp of peanut butter to the pad Thai cup, stirred it up, then mixed it in the bowl with the broccoli. Topped with chopped green onion, crushed peanuts and a squeeze of lime.🍜 . . #RightFoodsGoodness #RightFoods

I could eat roasted veggies every day and never get bored. Anyone else? 🥣 In my bowl: Greens topped with lentils, tri-color quinoa, roasted sweet potatoes (I like to cover mine with boiling water before roasting), roasted Brussels sprouts (coated in coconut aminos), cherry tomatoes, roasted mushrooms (also roasted in coconut aminos) and raw pumpkin seeds. Topped with tahini mixed with a little water and lemon juice — forever addicted to tahini and not sorry. 🤷🏻‍♀️ Wishing you all a great week 💚 . . . #forksoverknives #makesmewhole #vegan #veganfood #onmyplate #veganbowl #vegano #vegans #vegancommunity #bestofvegan #thrivemags #iamwellandgood #bbgfood #comfortfood #drooling #sweetpotato #brusselsprouts #govegan #crueltyfree #planteater #glutenfree #glutenfreevegan #veganprotein #vegandinner #plantbasedlife #whatveganseat #f52grams #veganfoodie

Happy Saturday guys! Today I was playing around with a tofu sauce that I wasn’t sure was going to work out, but it was so good that I decided I must share. I guess I was thinking it would be more like a sweet & sour sauce, but I feel like it’s more of a cross between sweet & sour and bbq. 🤔 I don’t know if that’s a thing, but it definitely is for me now. Recipe below! ⬇️ . . . . INGREDIENTS: 1 block extra firm tofu, drained, extra water pressed out and cut into cubes • Sauce Ingredients: 2 heaping tbsp Dijon mustard, 2 tbsp vegan Worcestershire sauce (I used Annie’s brand, which I got at Whole Foods), 2-3 tbsp maple syrup (or molasses, coconut nectar, brown sugar), 1 tbsp Tamari or soy sauce, 2 tbsp tomato paste, 1 tbsp rice wine vinegar, 2 minced garlic cloves, 1/3 cup of water.🌱DIRECTIONS: Add cubed tofu to non-stick skillet and cook until browned on all sides. You could also bake your tofu or use another method. While tofu is cooking, combine sauce ingredients in a bowl and whisk together. Once tofu is ready, add sauce into the pan over medium heat, stirring the tofu frequently to coat. If the sauce is bubbling too much, reduce to low heat. The sauce will thicken and become creamy. Once it’s thick and sticky, turn off heat. You will likely have extra sauce, which is perfect for drizzling over a bowl with your grain of choice and sautéed veggies.🌱

Throwback to that time there was basically nothing in my fridge so I made the very grown-up decision to mix leftover pizza sauce with hummus and toss it with some pasta, and it was actually tasty (but works way better with a good marinara sauce). Then I made it look fancier than it was by adding some pretty greens. 🤷🏻‍♀️ Happy Thursday guys! 💚 This week has been a tiring one, even though work hasn’t been as busy as usual. For the first time I’m feeling the winter blues and feel like my energy is a bit down. What do you guys do for that? I think I might just escape to the Florida Keys for a few days.🌴 . . . #vegan #veganfood #vegansofig #bestofvegan #resolvetoeatmorepasta #veganprotein #govegan #plantbased #plantbaseddiet #glutenfree #glutenfreevegan #veganprotein #veganbowl #forkyeah #drooling #vegano #comfortfood #heresmyfood #makesmewhole #simplefood #veganaf #vegandinner #iamwellandgood #pastalover #bbgfood #vegans

This creamy roasted red pepper & garlic sauce (recipe below) has been going on everything from pasta to potatoes to buddha bowls this week.🌱 . . ❓Who out there is working on eating more plants, making more sustainable choices and learning where their food comes from? It’s kind of overwhelming, right? If you need extra help, please check out @compassionusa and their #EatPlantsForAChange campaign if you haven’t already. Their message isn’t about going vegan (that’s not realistic for everyone), but about eating more plants to make a difference for the environment and the welfare of farmed animals. Check out my stories, profile and the @compassionusa page for links to learn more and discover some really helpful resources.🌱 . . ROASTED RED PEPPER & GARLIC SAUCE: . Ingredients: 1 red bell pepper • 1/2 cup cashews ground into fine powder • 1/2 cup vegan cream cheese (in a pinch you can substitute cashew cream [1.5cups raw cashews soaked overnight then blended with 3/4 cup water], or unsweetened plant milk for a thinner sauce) • 1/4 cup extra virgin olive oil • 3-4 garlic cloves • 1 tbsp tomato paste (optional) • Salt & pepper to taste. . Method: (1) Roast the garlic. The fastest way is to place the cloves on a piece of aluminum foil with a dash of oil, then close the foil to create a pouch and roast at 350°F for 30 minutes. (2) Roast the red pepper. You can do this directly on the oven rack at 450°F for 30 minutes, or if you have a gas stove, roast the pepper over the flame until all sides are blackened. Allow the pepper to cool, then remove most of the charred bits, stem, core and seeds. (3) Add the red pepper, garlic, cream cheese, cashew powder, oil, tomato paste (if using), salt and pepper to a blender and blend until very smooth. (4) Heat the sauce in the microwave or stove top before using.🌱 . . #sponsored by @compassionusa

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