Summer is a season where people head down the shore, plan weekend getaways, and get their tan on. It’s a time where you grab yourself a beverage, preferably a smoothie drink loaded with vitamins and minerals to keep you hydrated. My favorite smoothies include strawberries, bananas, blueberries, and spinach. I try to go with whatever my body is craving.
It’s that time of the year for grilling, swimming, and don’t forget the patriotic desserts. Make a red, white, and blue fruit kebab that will show you’re true American pride. This Do It Yourself (DIY) snack is healthy and nutritious and totally easy to make!
What you’ll need:
Strawberries, Bananas, Blueberries, or Apples
Get a pack of kebab sticks. Slice strawberries into thin pieces or just cut off the tops, you can also use apples which can be both for the red and white flag colors. Red goes first followed by white aka (bananas or apples) each one can be sliced into semi-small pieces. Finally, add the blueberries and repeat the pattern.
As you can see above, you can slice more or less depending upon what kind of look you want and which fruits you like the most.
Summer time is here and we’ve got you covered with easy smoothie recipes to help you “cool” down. I like to make my smoothies as a breakfast replacement or in between my workouts. It’s totally guilt-free, vegan friendly, and full of plant based protein to keep you looking lean and most importantly feeling good!
Add 1 banana and blueberries, strawberries, and spinach if you’d like. Pour 1 cup of unsweetened Califia Farms almond milk, 1 scoop of Plant Fusion protein, and 1 teaspoon of SunButter. You get your daily dose of antioxidants, iron, and blueberries to help with memory improvement. Enjoy!
I often like to change up my breakfast menu ranging from smoothies, tofu eggs, oatmeal, cereal, pancakes, and french toast. Vegan friendly food has become highly popular and can be found almost everywhere, but there is nothing like cooking your own food from scratch. You can control the seasoning factor.
Open and drain the tofu. Place in a bowl and mash until it’s in smaller chunks. Add 1/2 cup unsweetened Califia Farms almond milk, Earth Bound Farm organic spinach, onion seasoning (or fresh finely chopped onions), salt, turmeric, cayenne pepper, and pepper. HINT: Turmeric helps to get the yellow scrambled egg color.
Mix thoroughly. Line the bottom of a non-stick frying pan with olive oil. Drizzle it but don’t drown the pan. Cook for about 7 minutes until soften. Get ready to enjoy!
I absolutely love Thai, Japanese, and Chinese food but I could never get my homemade dishes to come out the way it does as the restaurant, until…
Now, with Thai Kitchen’s brown rice noodles, you can easily make a healthy vegan and vegetarian friendly dish. It comes with 4 individually wrapped noodles per box so you can always make 1 or 2 packs per serving or make them all for family style stir-fry dish. I decided to make the whole package (I still have leftovers and I have a family of 4) and throw in some frozen veggies broccoli, corn, cauliflower, snow peas, and used Kikkoman’s Stir Fry Sauce and soy sauce for a little extra flavoring.
1 bag of frozen veggies
1 box of Thai Brown Rice Noodles
1 jar of Kokkoman’s Stir Fry Sauce
1 jar of Low Sodium Soy Sauce
I’ll break it down for you. First, boil a pot of water and add a pinch of salt (it helps so that the noodles won’t stick together). Then, you can add your noodles, stir continuously until tender for about 3-5 minutes. Be careful because nobody likes overcooked noodles!
As you’re waiting for that, get your veggies ready. I decided to use a frozen bag of assorted veggies including broccoli, snow peas, carrots, and let them defrost while I waited for my noodles to cook. I had leftover corn and sliced that up to throw in as well.
Once the noodles are fully cooked, drain them thoroughly until all the water is out. Set the noodles aside in a bowl. Then, add 1/2 cup water or less to your skillet, Kikkoman’s stir fry seasoning (you can decide how much you need), and soy sauce to your preference. Wait until it starts to bubble slightly.
This is my favorite part. Throw them veggies in and get mixing. You can also add salt or any other seasonings that pair well. I stuck to the traditional route.
Cover and let cook until tender 5-7 minutes. You can test it by putting the fork through the veggies to see if they’re done. Keep mixing and once the veggies are ready add the noodles in. Now here comes the easy part, mix for a minute or two, and add more stir-fry sauce if needed. Cool a few minutes and get ready to EAT! Oh yeah, don’t forget to sprinkle sesame seeds on top.
Epiphany Soapworks makes all-natural and vegan friendly products that are totally good for your skin without all that extra stuff. Soaps, face masks, and beard oils are perfect for all skin types. Based out of Tennessee, each product is handcrafted with quality ingredients; forget the preservatives, animal by products, chemical induced mainstream brands, and order a feel-good face product. Better yet, you’r helping animals out too since proceeds are donated to ASPCA.
What I like most about the face mask (beside from the fact that no animals were harmed in the making) is the cute little jar it comes in. For me, it’s easily storable and great for on-the-go travels. You can make about 15 deep cleansing face masks using 1-2 teaspoons of the powder and 1-2 teaspoons of water, use more or less depending how thick or thin you want the consistency to be. Leave on for 15 minutes and wa la your fresh feels fresh.
I loved the fresh mint smell that I could smell and feel working through my pores one step at a time. For $15 a jar, you get everything you ever dreamed of. High quality vegan face masks are hard to find these days, but this one is pure magnificence. My face feels smooth, oil-free, and renewed using sea clay and yellow silt ingredients.
Sapo Soap Company makes all natural and organic soaps that are great for all skin types. Each product uses only the finest ingredients which are 85% organic ingredients. Get rid of all your other soaps and start investing in a beauty product that serves you and your body. Plus, there is no added chemicals or preservatives to worry about. Sapo is so so pure!
There are different aromas for you to choose from like peppermint, lemongrass, lavender, thyme, and Shea honey. Pick your favorite scent and take a deep breath and relax. The soaps are so smooth and leave your skin feeling silky soft.
Photo credits: Christa Alexis
My favorite one was the Lavender scent. I received a sample pack with Lemongrass Tea, Lavender, and Shea Honey Oatmeal. As soon as I smell lavender, I become relaxed and it causes my mind to really stay in the moment. Watch the video below to learn about all the health benefits that lavender has on your skin!
Special thanks to Sapo Company for sending me the soaps. Much love xo
A perfect dish for a snowy Saturday evening is a bowl of three bean chili. It’s simple to make and will warm your heart. Let’s get to the basics, you know like what you will need to make this vegan chili dish. You’ll need celery, carrots, onion, garlic, vegetable broth, can of tomato sauce, and seasonings (cayenne pepper, salt, pepper, garlic powder, chili powder, paprika).
Once you have all your ingredients, you can start. Get a big deep dish bowl and line the bottom with a touch of olive oil and throw your chopped up garlic cloves in and saute for a few minutes (be careful you don’t want to burn them!) Season with a teaspoon of salt and pepper.
Chop your celery and carrot sticks (you’ll probably need about 4-6 sticks) into small pieces. HINT: The vegetables will cook quicker if they’re chopped into fine pieces but don’t over chop them either. The onion should be cut in the middle first and then horizontally. You want to fill up your entire chopping board with all of your veggies.
Now, throw them in and stir constantly until they are tender. Mix for a few minutes approximately 5 or so. Don’t worry if the veggies aren’t fully cooked yet, the vegetable broth will boil them for you. Add 2 cups of vegetable broth to the pot. Bring them to a slight boil and add a can 28 fl oz of tomato sauce or crushed sauce to the veggies and broth blend. Add your seasonings now, a teaspoon of cayenne pepper, paprika, chili powder, and garlic powder. Mix thoroughly. Cook on high for 5 minutes until it bubbles then add your beans: black, red kidney, and pinto beans.
Cook on a low simmer for 30 minutes and keep stirring. Now, you can eat a delicious vegan friendly hearty meal. I also threw in Trader Joe’s Beefless Ground Meat for extra protein in case you think you already didn’t have enough.
Throw fresh non-dairy mozzarella on top and whole grain scoops on the side, and wah-la you’re ready to eat.
Trader Joe’s makes a heavenly vegan cream cheese for only $1.99 in a 8 oz container. It’s smooth creamy consistency pairs perfectly with pumpkin butter for the holiday season. I highly recommend you try it on a bagel and bite into a non-dairy guilt free cream cheese alternative. Contains water, coconut oil, sunflower oil, soy protein, and other natural flavors. Totally vegan and totally good!
You come home late and try to prepare a healthy delicious meal that’s quick and easy. Grab a box of fiber and protein enriched pasta in red lentil, chickpea, yellow lentil, or black bean flavors. It’s totally gluten-free, Non-GMO, and vegan friendly. And better yet Pasta Lensi is made in Italy. Manja, Manja!
First, boil a pot of water and add salt. Once the water is boiled, add your box of pasta and cook until “al dente” or just right. (Directions included on the box)
Next, heat extra virgin olive oil in a pan and add diced garlic to the dish. Sautee until garlic is slightly brown. Dice tomatoes into small pieces and add them in. Mix together, add oregano, italian seasoning, salt, and pepper for extra flavor.