What I Eat In A Day | February 27, 2018

Lately, I’ve been starting off most mornings with this combination: greens powder & supplements. The supplements that I take every day vary depending on how I’m feeling, or what I think I need more of. Most mornings I stick with these three supplements: astragalus (immune support), Vitamin D (winter months can often result in depleted vitamin D stores), and a vegan probiotic (for a happy tummy).


I’ll be honest, I’ve yet to find a greens powder that doesn’t taste gnarly. This one by Barlean’s is packed with lots of goodness but the taste is definitely strong. I’ve found mixing a scoop of greens powder with some orange juice helps the “medicine” go down much better. I add about 1/3 cup of orange juice into a small jar, a scoop of greens powder and then shake until combined. It takes about three gulps and I’ve already gotten in a bunch of greens, antioxidants, fiber, and nutrients for the day.


I prefer doing this rather than making a smoothie, because sometimes making a smoothie is too time consuming, and so mixing it with some juice is alot easier for me. Continue reading “What I Eat In A Day | February 27, 2018”


Julia Child’s Boeuf Bourguignon | Veganized

I first fell in love with cooking through the famous French chef Julia Child. She had such an incredible way about her when it came to her love of cooking, and finding her passion in making French cooking accessible for Americans. I watched Julia and Julia, read books about her, watched her hilarious cooking show: The French Chef, and bought every cookbook of hers I could find. When I began transitioning into becoming vegetarian, I still appreciated her but knew that I may never be able to continue cooking with her and creating her recipes. 


Recently, I’ve been trying to veganize just about everything… from chicken noodle soup to California sushi rolls. I knew the ultimate vegan challenge would be to take on any of Julia Child’s recipes, specifically her famous Boeuf Bourguignon. After some research, I came up with the perfect game plan on how I was going to tackle this flavorful, butter filled recipe making it 100% vegan, and I think I did it! 

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Pumpkin Spiced Granola

Today, I bring to you an incredibly simple recipe that is perfect to snack on all throughout the fall months. This granola is packed full of nutrients and is oil-free, gluten free, nut free, refined sugar free, vegan and still tastes incredible… it doesn’t get much better than that!


This is the perfect recipe to whip up when you’re in a hurry and want a quick snack or need to make a gift for someone special. While the granola is toasting it fills your house with the most heavenly fall scent and creates such a cozy environment.


I decided to use maple syrup as the sweetener instead of sugar, and included flax seeds for a nutty flavor as well as omega-3 fatty acids. The pumpkin seeds are the best part of this recipe, in my opinion, because they provide the perfect crunch while also providing lots of iron, magnesium, protein, and zinc.


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Chicken Noodle Soup | Veganized



Up in the High Country fall starts early, so the chilly weather has begun to set in and I’ve been wanting all of my favorite cozy foods like soups, chilis, and casseroles. I’ve especially been loving the process of making (and eating) homemade chicken noodle soup. Soups are so comforting for me to make because they are almost always simple, leave my house smelling delicious, and just puts me in an overall good mood. I’ve put together an incredibly simple homemade chicken noodle soup recipe that will leave you wondering… “how is this vegan??”.


  • 1 cup carrots
  • 1 cup celery
  • 1 cup white onion
  • 1 1/2 cup yukon potatoes
  • 4 cups vegetable broth
  • 4 – 6 cups water
  • 2 1/2 cups dry noodles of choice
  • 1 package of frozen vegan chicken
  • 5 cloves of garlic
  • Salt & pepper (to taste)
  • Parsley & rosemary (optional)

Continue reading “Chicken Noodle Soup | Veganized”

Anti-Inflammatory Turmeric & Ginger Smoothie


Turmeric and ginger are two incredible roots that are helpful in reducing inflammation. Turmeric has extremely powerful anti-inflammatory effects in addition to it being an antioxidant. It is bright orange in color and will stain just about anything it touches (so beware). I always tell people to eat foods that stain your hands, and turmeric (along with beets, berries, tomatoes, etc.) is a great example of that. The color in fresh fruits and vegetables are powerful antioxidants, so the richer the color the richer the antioxidants! Ginger is known for not only it’s anti-inflammatory properties, but also it’s ability to aid in digestion.


Both roots have a bittery spiced earth flavor and hearty stringy texture, so eating them raw (or ground) can be a little difficult if you’re not a huge spice lover. I find it difficult to incorporate these medicinal roots into my own diet, so I came up with an awesome smoothie recipe to help myself benefit from their anti-inflammatory effects.

You may intimidated by something that looks like it could be inedible, but have no fear; fresh turmeric and ginger root are super simple to prepare! They can be found in almost all grocery stores in the produce section. They’re usually by the garlic, potatoes, and other non-refrigerated/dry produce. Most all grocery stores sell them both by the pound, so you just can buy as much as you want to have at a time.


Continue reading “Anti-Inflammatory Turmeric & Ginger Smoothie”