What I Eat in a Day


Let me start off this post by saying that I don’t ever count calories, track my food, or try to “hit” certain macro nutrients. These things aren’t healthy for my mental well-being. I, like many other people, have had an unhealthy relationship with food and my body in the past. Becoming a vegan really helped me with this, but I’ve also had to work on my perception of food. This is why I don’t label food “good” or “bad”. I eat mostly whole, plant-based food, but I have learned to listen to my body and to feed it what it is craving rather than what I think it should have. Your body knows. If you’re hungry eat, if you don’t want a salad don’t force yourself. Life is short and meant to be enjoyed.

Although I’ve been sharing weekly meal plans, I also wanted to share a typical what I eat in a day. I have been learning to listen to my body and eat what it wants, when it wants. Lately, that has meant a smoothie for breakfast to get in a huge dose of micro nutrients to fuel my brain. This one had tropeaka alkaline greenstropeaka lean protein in vanillatropeaka camu powder, fresh o.j., a handful of dino kale, a handful of spinach, and frozen mango’s and bananas.


For a snack before lunch I had these delicious blueberries, they were so good I ended up eating the whole pint


For lunch I had this mixture of wild rice and lentils, topped with sautéed red onion, mushrooms and spinach. I also added seared tofu, kraut, fresh spinach, some home-made chimichurri, and half an avocado.


In the afternoon I had an orange and half of a couple of my cookie-dough protein bites

 cookie dough bites 2

Finally, for dinner I had a huge salad with mixed greens, romaine, red peppers, kraut, corn, and cashews. I used my favorite avocado dressing, which you can find in this week’s weekly meal plan.

Vegan Meal Plan Week 2

This week is all about time. This week I start back to school, and between taking care of a toddler, work, and everything else on my plate I need quick and easy. For me, prepping is how I make things quick and easy for myself, and my making a big dinner Sunday night I can have leftovers for another night during the week when I don’t want to cook.




(2) Pints organic raspberries

(1) Pack of organic apples

(1) Big Tub Organic Spinach

(3) Heads Organic Romaine

(3) Bell Peppers

(5-6) Avocados

(1) Pack of Sprouts

(4) Large Portobello Mushrooms

(2) 8 oz packs of sliced baby Portobello mushrooms

(3) Limes

(7) Baking Potatoes

(5) Yellow Potatoes

(1) Pack porcini mushrooms

(1) Tub of dates

(2) Bulbs of garlic

(1) Yellow onion

(1) Red onion

(1) Bunch of bananas

Sour Kraut


Dave’s Killer Everything Bagels

Dave’s Multi Seed Bread

Crusty Bread for Soup

Non-Dairy Dairy

Kite Hill Almond Milk Cream Cheese

(1) Califia Unsweetened Almond Milk


(1) Pack of Rice Cakes

(1) Box Love Grown Chocolate Power O’s (what I feed my toddler for breakfast if she’s picky)

(1) Pint So Delicious Cashew Milk Vanilla Ice Cream

(1) Box Vegan Pancake Mix ( I have a recipe for mine coming soon)


 lean green smoothie.jpg


Breakfast: Pancakes

Snack: Fruit of Choice

Lunch: Loaded Veggie Sandwich

Snack: Nuts and fruit

Dinner: Mushroom Bourguignon


Breakfast: Oatmeal topped with berries, dates, and hemp seeds

Snack: Fruit of Choice

Lunch: Salad with favorite Avocado dressing

Snack: Cashews and an apple

Dinner: Baked Portobello Mushroom from Detoxinista without the gravy


Breakfast: Dave’s Killer Everything Bagel topped with Kite Hill Cream Cheese

Snack: Fruit of choice

Lunch: Veggie Sandwhich

Snack: Rice cake topped with nut butter of choice

Dinner: Leftover Mushroom Bourguignon


Breakfast: Lean Green Protein Smoothie

Snack: Rice cake topped with nut butter of choice and banana

Lunch: Caesar Salad

Snack: Fruit of choice and cashews

Dinner: Twice Baked Potatoes with side salad


Breakfast: Oatmeal topped with berries, dates, and hemp seeds

Snack: Fruit of Choice

Lunch: Salad with my favorite smashed avocado dressing

Snack: Nut butter and banana

Dinner: Leftover twice bakes potato


Breakfast: Lean Green Protein Smoothie

Snack: Fruit of choice

Lunch: Chipotle bowl

Snack: Fruit of choice

Dinner: Order out pizza (dominos is vegan just ask for no cheese)


Prep on Saturday or Sunday:

Vegan Caesar Dressing from Hot for Food

Wash and rinse all peppers, cucumber lettuce for salad and snacking


Loaded Veggie Sandwich

Toast two pieces of bread. Mash on half of an avocado and top with salt, red pepper flakes, spinach, red bell pepper, sprouts and tofu, and kraut. Enjoy J.

Mushroom Bourguignon

Serves 3 adults 2x

Heat up 1 cup of water and add 1 pack of dried porcini mushrooms to the water. Let this marinade while you start the stew.

During this time you will also want to “cream” together either vegan butter and flour or coconut oil and flour. The coconut oil will change the flavor so just use the vegan butter. It’s a 1:1 ratio, so if you like your stew a little bit thinner cream together 1 tbsp. vegan butter and 1 tbsp. flour. If you like it thicker cream together 2 tbsp. flour and 2 tbsp. vegan butter. I have never gone for 3, so if you do let me know.

In a large pot add 2 tbsp. avocado oil over medium heat.

Next add 1 diced sweet onion and sauté until tender, about 5 minutes.

After, add 1 finely diced carrot, 1 finely diced red pepper, 4 diced cloves of garlic, and 2 packs of sliced baby Portobello mushrooms. Sauté for another five minutes and then add ½ tsp pink salt, 1 tsp thyme, 1 tsp oregano, and ½ tsp black pepper. Stir and then add 2 tbsp. of tomato paste.

Now you’ll add the creamed vegan butter/ flour mixture, the porcini mushrooms that have been soaking, the water the mushrooms were soaking in, and 2 cups of a GOOD red wine. I used Francis Copolla Claret, and then drink the rest J. Bring this to a boil, and then reduce the heat to low and cook for 20-30 minutes stirring occasionally

You can serve this with mashed potatoes or pasta, but personally I like nice crusty bread.

Twice Baked Potatoes:

Serves 3 adults and 1 toddler 2x

Wash and pat dry 7 baking potatoes.

Preheat your oved to 430 °F

Puncture these potatoes by stabbing them with a fork.

Microwave said potatoes according to microwave instructions (you could just bake them longer, but aint nobody got time for that).

In a skillet heat 1 tbsp. avocado oil and sauté a few handfuls of spinach

Line baking sheet with parchment paper or silpat mat

Rub potatoes with a drizzle of avocado oil and sprinkle with sea salt

Bake potatoes for 20 minutes

Remove the potatoes from the oven and let them cook a little, then slice them in half length-wise and carefully scoop out the middle and place the middle in a bowl

Combine the potato inside with ¾ cup Kite Hill Almond Milk Cream Cheese, cooked spinach, 2 tbsp. nutritional yeast, ½ tsp salt, and ½ tsp pepper, and 1 tbsp. granulated garlic. Stir this mixture together and distribute evenly back to the potato skins

Sprinkle with more nutritional yeast and bake for another 5-10 minutes.

Smashed Avocado Dressing

Serves 2

Mash 1 ripe avocado with a fork. Add ¼ tsp salt, 1 tbsp. maple syrup, and the juice of 1 lime. Viola.

 Power O's.jpg

Knock Off Chipotle Burrito Bowl

Homemade Chipotle Burrito Bowl

Serves 8

On Sunday’s I like to take a couple of hours and prep some lunches and snacks to make the week a little easier. This recipe for a homemade chipotle burrito bowl is made using brown rice and beefless tips. This recipe is easy, healthy, delicious, and vegan. From start to finish this process should take you just under an hour, because the brown rice takes a little bit to cook, which leaves plenty of time for everything else you’d rather be doing on a Sunday.


3 cups brown rice

3 ½ cups water

2 tbs avocado oil

2 packs Gardein Beefless Tips

2 Red onions

2 Red peppers

½ cup lemon juice


Store bought salsa

2 chopped head of Romaine

meal prep 1.jpg

Combine rice, water, and oil in rice cooker and turn on correct setting. You could also do this on a stovetop. While the rice is cooking dice the onion and peppers. Using a nonstick skillet cook the onion and peppers on medium heat, adding the lemon juice to keep them from sticking. Once the onion and peppers have cooked down a little (approximately 10 minutes) add the beefless tips. Continue to cook until the beefless tips are done (approximately 10 minutes). Scoop 1 cup of brown rice into your Tupperware, and top with the beefless tips, peppers, and onions. Top with salsa, avocado, and chopped romaine. As a side note I usually add the avocado and chopped romaine to this right before I’m about to eat it for freshness.

knock off chipotle burrito bowl

What my Picky Vegan Toddler Eats



Vegan Food for Picky Toddlers

This post is about what I feed my toddler on a typical day. Like many toddlers, she is a very picky eater and makes an audible disgusted sound when I present a salad to her. When I decided to become a vegan I knew I wanted to transition Sloan to a vegan diet as well, but also to let her make this decision for herself. I started to look for foods that were similar to what she ate before, hoping to make the transition as seamless as possible. Honestly, if my toddler eats at all I feel like a winner, and there are days where she is a great eater. But there are also days where I can’t get her to eat a thing. Hopefully this post will help any parent who has transitioned to veganism after they have already had a child.

In an Instagram post I made yesterday I explained that a year ago our pediatrician told us our toddler was iron deficient. Anemia runs in my family, so I was not surprised; however, at this time Sloan was a meat eater as was I. Instead of starting her on supplements I gave her this green juice below. This juice contains spinach and alkaline greens that I purchase from tropeka. I also put orange juice and a banana in it, to up the vitamin C and help her body absorb the iron. I am happy to say that by giving her this juice and trying to increase her lentil intake has corrected her iron deficiency.


Green Juice and Oatmeal

Sloan usually starts her day with a green juice, and her favorite “oaties”.

  • 1 cup almond milk
  • ½ cup oats ( I use Love Grown Super Oats)
  • ½ cup chopped strawberries
  • 1 spoonful of peanut butter
  • 2 tbs maple syrup

Bring the almond milk to a boil, and add the oats stirring occasionally for 5 minutes. Once the oats are cooked, add them to a bowl and top with strawberries peanut butter, and maple syrup.


Green Juice


  • 1 large handful of spinach
  • 1 tsp Tropeka Alkaline Greens
  • ½ a frozen banana
  • 1 cup fresh OJ, or store bought

Place all ingredients in a blender and blend until very smooth, I mean that spinach can’t be noticeable or your toddler may throw their cup across the room.

green juice



Peanut Butter and Jelly toast and an apple

  • 2 slices of Dave’s Killer Sprouted Whole Grain Bread
  • 2 tbs peanut butter
  • 2 tbs jelly (just make sure the brand is vegan)
  • 1 apple

Toast the bread, and while the bread is toasting chop the apple up. Once the bread is toasted spread peanut butter on one side, and jelly on the other and hope that your toddler doesn’t flip the plate because “today they don’t like pb&j”.



Chicken Nugs and Corn

  • 3 Gardein Chicken Tenders
  • ½ cup frozen organic corn
  • 1 tbs BBQ Sauce

Follow the instructions on the back of the Gardein bag for the chicken tenders. I cook mine in the oven to give them a crispy outside. Microwave the frozen corn for about a minute. Put both on your child’s favorite plate with some BBQ sauce (make sure it’s vegan).

Chicken Nugs

Vegan Chocolate Chip Cookies

These are the best vegan chocolate chip cookies…EVER.


The holidays are upon us, and to me holidays like Christmas are synonymous with chocolate chip cookies.  I vividly remember spending time in the kitchen with my mom making chocolate chip cookies for the holidays, and I always thought her cookies were the absolute best. I also thought that she had some secret family recipe, although I would later come to find out that the recipe came from the back of Nestle Toll House chocolate chips.

Now that I have a daughter, it is important to me to make those memories with her too. I now realize that helping my mom early on in the kitchen is what fostered my love for cooking and creating recipes. This recipe is for the best vegan chocolate chip cookies. For this recipe I used cashew butter, but you could also use almond butter or peanut butter. The only requirement is that it’s the runny kind of nut butter.


Vegan Cashew Chocolate Chip Cookies


  • 1 cup Cashew Butter
  • ½ cup Maple Syrup
  • 6 Tbs coconut oil (soft)
  • 1 tsp vanilla extract, or vanilla powder
  • 1 cup Old Fashioned Oats**
  • ½ cup Oat Flour
  • ½ cup King Arthur White Whole Wheat Flour**
  • ½ cup Arrowroot Flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 ½ packs Enjoy Life Chocolate Chunks


Preheat your oven to 350 °F,  and line a large baking sheet with parchment paper. Next, combine all of the wet ingredients into a bowl. This includes the cashew butter, maple syrup. Coconut oil, and vanilla extract. Then add your dry ingredients and mix. Finally, add the chocolate chips.


**If you are gluten intolerant make sure that you use gluten free rolled oats. Also, instead of whole wheat flour you would use almond flour.

The Best Vegan Ranch Dressing

I don’t know about you, but when I was younger my mom could only get me to eat a salad if it was topped with ranch dressing. Something about the tangy saltiness of ranch dressing makes almost anything delectable. Usually the ranch dressing you buy at the store, or the packets of dried seasoning you can buy, not only contain artificial ingredients they also contain buttermilk. My version not only doesn’t contain a bunch of icky artificial ingredients, it derives its tangy flavor from apple cider vinegar instead of buttermilk so you can feel good when you dump a huge portion of this on your salad. Hemp seeds are the base of this recipe. I use Manitoba Hemp Hearts, but any brand will do.


Hemp seeds are a great source of healthy fats, vitamin E, potassium, iron, and calcium. Pair them with some water and seasoning, and you have a creamy delicious ranch dressing that any non-vegan will be fooled by.

  • 1 cup of hemp hearts (shelled hemp seeds)
  • 1 cup of filtered water
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 2 tsp apple cider vinegar
  • 1 tsp salt
  • 1 tsp parsley (dried)
  • 1 tsp dill (dried)

Combine all of the above mentioned ingredients into a high speed blender, and blend until completely smooth. You may have to scrape down the sides of your blender a few times, and you may need to adjust the salt (I usually always add more because I love salt). You can store this in an airtight container in the fridge for up to 4 days, just make sure to shake before you use. I also topped my salad with my roasted chickpeas.

ranch 2