vegan

What I Eat In A Day | February 27, 2018

Published on March 1, 2018 by The Planted VeganLeave a comment

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” →

Chicken & Dumplings | Veganized

Published on February 26, 2018February 26, 2018 by The Planted VeganLeave a comment

This recipe is a play on one of my favorite veganized recipes: Chicken Noodle Soup | Veganized. In my opinion, chicken and dumplings are the definition of comfort food, and so delicious you’ll be surprised by how easy it is to make!

Growing up, I remember my grandma making chicken and dumplings. It was far from a healthy meal, but it was a favorite comfort food of mine throughout my childhood.

Over the years, I’ve developed a love for integrating nutrition into some of my favorite recipes from my childhood and trying my best to create the same comfort and warmth but veganizing it without compromising on deliciousness.

Most recipes I veganize I try to replicate exactly how I remember them, but for this one I wanted to boost the nutrition and add in lots of comforting colorful vegetables. I flipped my grandma’s chicken and dumpling recipe upside down and incorporated veggies, vegetable broth, and dairy-free milk and butter; and left out the Crisco, cow’s milk, *real* chicken, and dairy butter. It’s a lot different than her original recipe, but it still provides the same comfort, warmth, and satisfaction.

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Julia Child’s Boeuf Bourguignon | Veganized

Published on October 31, 2017February 28, 2018 by The Planted VeganLeave a comment

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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Chicken Noodle Soup | Veganized

Published on September 12, 2017February 28, 2018 by The Planted Vegan3 Comments

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)

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My Favorite: Daily Health & Beauty Products

Published on September 7, 2017October 17, 2017 by The Planted VeganLeave a comment

I’ve been recently trying to switch over most all of my everyday health and beauty products to natural, cruelty-free products. I’ve found several really awesome products and wanted to share with you all if you’re looking to switch some of your health and beauty products to more natural alternatives as well.

Rose Water Spray

I absolutely love using rose water spray multiple times a day, it’s so refreshing and rejuvenating. It is simple to make, so instead of buying it I make it. All you need to make your own rose water spray is rose oil, distilled water, and a glass spray bottle. Combine 20-30 drops of rose oil with distilled water in the spray bottle and then put the lid on and shake to emulsify. You can use this spray on your face and body as much as you’d like! I love using it in the morning after I rinse my face with water, as well as after a workout or when I feel like I need to refresh my face during the day. It not only smells incredible, but it helps to calm and brighten my face.
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