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Creamy Raspberry Chia Pudding (dairy free!)

by 16 Comments

Time to elevate your breakfast and mid-day snack with this Creamy Raspberry Chia Pudding made with dairy free yogurt! It is packed with nutrients from chia seeds and berries and is so creamy and delicious! This Creamy Raspberry Chia Pudding is the perfect breakfast for on the go because it takes only minutes to make. If you are looking for other healthy and easy breakfasts, try my no-bake Vegan Protein Bars, Gut Healing Smoothie (high in fiber!), and Vegan Snickers Baked Oatmeal.

Three glass jars of raspberry chia pudding topped with raspberries, banana and coconut. To the left of the jars is a white bowl of bananas and a small wooden bowl of shredded coconut. To the right of the jars is a white bowl of raspberries and a black spoon.
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Notes on Ingredients

Ingredients needed to make raspberry chia pudding laid out on a marble counter and labeled including: frozen raspberries, chia seeds, coconut flakes, banana, dairy free yogurt, maple syrup, and almond milk.
  • Raspberries: Frozen raspberries are most cost-effective for tis recipe, but you can use fresh! You could also switch up the berry you use and do blueberries or strawberries.
  • Dairy Free Yogurt: I love Siggi’s plant-based yogurt, usually the plain version. Any dairy free yogurt works such as coconut yogurt.
  • Almond Milk: You can use any plant milk you like including oat milk, soy milk, coconut milk, or cashew milk. Opt for an unsweetened version.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.

How do you make Creamy Rapsberry Chia Pudding?

  1. Blend raspberries, almond milk, and maple syrup in a blender until smooth.
  2. Pour raspberry milk into a large meal prep container, then add chia seeds and yogurt. Mix well.
  3. Refrigerate overnight and enjoy for up to 4-5 days! 
A blender with almond milk in it. Above the blender is two white bowls of frozen raspberries and maple syrup.
  1. Step 1: First, add almond milk, frozen raspberries, and maple syrup to a blender.
A blender filled with raspberry milk and two empty white bowls above it (that used to have raspberries and maple syrup in them).
  1. Step 2: Then, blend until smooth.
A glass bowl of raspberry milk, a white small bowl of chia seeds, and a large white bowl of dairy free yogurt.
  1. Step 3: Add raspberry milk mixture to a large bowl.
A large glass bowl of raspberry milk, chia seeds, and dairy free yogurt. There is a whisk to the right of the bowl.
  1. Step 4: Next, add the chia seeds and dairy free yogurt to the raspberry milk.
A large glass bowl of raspberry chia pudding with a whisk in it.
  1. Step 5: Thoroughly whisk to combine, ensuring no clumps.
A large glass bowl of raspberry chia seed pudding with a banana, handful of raspberries, and small wooden bowl of shredded coconut above it.
  1. Step 6: Refrigerate overnight and then serve! Top with berries, more yogurt, shredded coconut, banana, or nut butter drizzle.

Commonly Asked Questions

How many days can I store the Creamy Raspberry Chia Pudding in the fridge to eat as leftovers?

In an airtight container, store the chia pudding for up to 5 days in the fridge. It makes for the perfect meal-prep! No need to reheat as chia pudding is best eaten cold. 

What kind of berries could I use besides raspberries?

Any! Strawberries or blueberries would be really yummy. 

Do I have to use frozen berries?

Nope, they can be fresh or frozen. Frozen tends to be cheaper!

Can I make Creamy Raspberry Chia Pudding if I don’t have a blender?

Yes, use a food processor or anything that will blend the berries into a puree. You could even just mash them super well using a fork.

What should I pair with this breakfast for a healthy lunch and dinner to stay on track?

For lunch, I’d have a big bowl of Longevity Salad which will make you feel amazing. For a hearty and healthy dinner, I would make 20-Minute Healing Greens Soup.

Close up of the raspberry chia pudding.

Extra Helpful Tips

  • For meal prep, after your big batch of Raspberry Chia Pudding is made, pour it into small glass jars or containers to have ready in advance for each morning.
  • The longer the chia seeds sit, the thicker your chia pudding will get. For thinner chia seed pudding, you can add additional milk. For thicker, reduce the amount of milk.
  • Add berries, extra yogurt, granola, and a drizzle of nut butter on top when you are ready to serve to make it even more delicious.

How to Store

Store in an airtight container for up to 5 days in the fridge. No need to reheat when it’s time to enjoy as chia pudding is best eaten cold!

More Easy Breakfasts

If you tried this Creamy Raspberry Chia Pudding or any other recipe on my blog please leave a 5 star rating and let me know how it went in the comments below. Thanks for visiting!

Raspberry Chia Pudding
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4.80 from 5 votes

Creamy Raspberry Chia Pudding (dairy free!)

This Creamy Raspberry Chia Pudding is the perfect breakfast when on the go and only takes minutes to make.
Prep Time5 minutes
Total Time5 minutes
Course: Breakfast
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 4
Calories: 319kcal
Author: Danielle Brown
Cost: $6

Equipment

Ingredients

  • 2 cups raspberries frozen
  • 2 cups almond milk
  • 3 tablespoon maple syrup
  • ¾ cup chia seeds
  • 2 cups yogurt plant-based

Instructions

  • Blend raspberries, almond milk and maple syrup in a blender until smooth.
  • Pour into a large meal prep container then add chia seeds and yogurt. Mix well.
  • Refrigerate overnight and enjoy for up to 4-5 days!

Notes

For meal prep, after your big batch of Creamy Raspberry Chia Pudding is made, pour it into small glass jars or containers to have ready in advance for each morning.
The longer the chia seeds sit, the thicker your chia pudding will get. For thinner chia seed pudding, you can add additional milk. For thicker, reduce the amount of milk.
Add berries, extra yogurt, granola, and a drizzle of nut butter on top when you are ready to serve to make it even more delicious.

Nutrition

Serving: 1g | Calories: 319kcal | Carbohydrates: 37g | Protein: 11g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 16mg | Sodium: 226mg | Potassium: 444mg | Fiber: 15g | Sugar: 17g | Vitamin A: 158IU | Vitamin C: 17mg | Calcium: 531mg | Iron: 3mg

Vegan Caesar Pasta Salad (Dairy Free!)

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There is something so delicious about a staple like a caesar salad! This Vegan Caesar Pasta Salad takes the everyday caesar and takes it up a notch! With protein from the tofu, and healthy carbs from the pasta, this caesar pasta salad has a little bit of everything to keep you full. Best part? The vegan caesar dressing from the HealthyGirl Kitchen is beyond creamy, 100% dairy free and so incredible! If you love creamy yet dairy-free pasta dishes, then you’ll also love my Vegan Pesto Pasta!

Vegan Caesar Pasta Salad

Notes on Ingredients

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.

dinosaur kale – packed with essential vitamins that are great for your health. Even kale haters will love how it tastes in this salad!

cherry tomatoes – great for heart health and has nutrients to help your skin glow.

whole wheat pasta – You can use any pasta you’d like- I prefer whole wheat. It’s higher in protein and fiber.

vegan parmesan – to add a salty cheesy goodness. I use Violife vegan parmesan.

tofu (grilled or sautéed)- adds so much added protein to this salad.

Vegan Caesar Salad Ingredients

How do you make Caesar Pasta Salad?

This Caesar pasta salad is only 5 easy steps!

  1. Cook your pasta.
  2. Break up your tofu into bite sized pieces and grill or saute it.
  3. Chop the kale and tomatoes.
  4. Add all ingredients to a bowl.
  5. Make the dressing and add to the salad.

Making the Tofu

1. Take the tofu out of the package and pat with a paper towel to take out any excess liquid.

2. Break apart the tofu with your hands to make the chunks look more chicken-like.

3. Grill or sauté the tofu chunks. Make sure to spray a little olive oil so it does not stick. You want the tofu to be nice and golden brown so it does not get soggy.

Vegan Caesar Dressing

Commonly Asked Questions

  • Does it matter what pasta I use? Nope! Pick any pasta that you have on hand or enjoy eating. Gluten free? No problem! Pick a gluten free pasta.
  • What if I don’t have kale? While the kale truly makes this caesar pasta salad amazing, you can use any type of lettuce you’d like. Spinach could be great. Kale will hold up better for a meal prep situation though.
  • Can I use this dressing on other things? Absolutely! You will find yourself making extra to add to other salads and wraps later in the week.
  • Where can I find the dressing recipe? This recipe and so many other delicious ones can be found in my HealthyGirl Kitchen cookbook! 
Vegan Caesar Pasta Salad

Extra Helpful Tips

  1. Cook the pasta and tofu first so they have time to cook and cool.
  2. Break apart the tofu with your hands to get the “crumble” look
  3. Rinse the pasta with cool water to help it cool quicker and keep from clumping together.
  4. Use a salad spinner to wash the kale.
Vegan Caesar Pasta Salad

More Easy Vegan Salad Recipes

  1. Vegan Tuna Pasta Salad
  2. Meal Prep Salad with Orzo
  3. Quinoa Broccoli Salad
  4. Vegan Greek Pasta Salad
Vegan Caesar Pasta Salad
Caesar Pasta Salad

How to Store

  • Store extra kale for this Vegan Caesar Pasta Salad in the fridge wrapped in a paper towel to help keep it crisper for longer
  • Store extra Vegan Caesar Pasta Salad in the fridge for 2-3 days
  • If you have extra dressing, store in a mason jar or air tight container for up to a week.
Vegan Caesar Pasta Salad
Caesar Pasta Salad
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Vegan Caesar Pasta Salad (Dairy Free!)

This vegan Caesar Pasta Salad takes the everyday caesar and takes it up a notch! With protein from the tofu, and some healthy carbs from the pasta, this Caesar Pasta Salad has a little bit of everything to keep you full.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: dinner, Lunch
Cuisine: American, Italian
Servings: 6
Calories: 310kcal
Author: Danielle Brown
Cost: $16

Equipment

Ingredients

  • 1 head dinosaur kale
  • 1 cup cherry tomatoes halved
  • 2 cups pasta cooked whole wheat
  • ½ cup parmesan shaved vegan
  • 1 block tofu high protein

Dressing

  • 1 cup cashews raw
  • 1 tablespoon olive oil
  • 2 tablespoon lemon juice
  • 1 tablespoon capers
  • 1 tablespoon caper brine
  • 2 teaspoon dijon mustard
  • ½ teaspoon salt
  • ¾ cup water
  • 1 teaspoon garlic powder
  • pinch pepper

Instructions

  • Cook and strain the pasta.
  • Break apart the tofu and sauté or grill.
  • Chop the kale and tomatoes.
  • Add all ingredients to a bowl.
  • Make the dressing.
  • Toss and enjoy!

dressing

  • Blend all the ingredients together in a blender until completely smooth.

Notes

**Exact amounts for the dressing ingredients can be found in the HealthyGirl Kitchen cookbook! 
  • Cook the pasta and tofu first so they have time to cook and cool.
  • Break apart the tofu with your hands to get the “crumble” look
  • Rinse the pasta with cool water to help it cool quicker and keep from clumping together.

Nutrition

Serving: 1g | Calories: 310kcal | Carbohydrates: 25g | Protein: 16g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 6mg | Sodium: 394mg | Potassium: 263mg | Fiber: 2g | Sugar: 3g | Vitamin A: 206IU | Vitamin C: 8mg | Calcium: 200mg | Iron: 3mg

Easy Tofu Dinner Bowls (with mango salsa!)

by 1 Comment

This Easy Tofu Dinner Bowl with the absolute most delicious mango salsa is going to be on rotation for easy, summer dinners! It is so easy to make with a few simple fresh and delicious ingredients. You get protein from the tofu, carbs from the rice, and micronutrients from the vibrant mango salsa! If you want more easy and healthy dinners, check out One Pan Broccoli Cheddar Orzo, Vegan Sheet Pan Fajitas, and this dairy-free No-Boil Pasta Bake.

Three bowls of tofu, rice, and mango salsa. A blue and white stripe towel in the background.
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Notes on Ingredients

All ingredients needed for tofu dinner bowls laid out on a marble counter and labeled including: bell pepper, teriyaki sauce, red onion, mango, pepper, salt, avocado, tofu, cilantro, rice, and lime.
  • Tofu: Extra-firm or high-protein tofu works best here for the best texture. If you don’t tolerate soy, you could substitute roasted & crispy chickpeas.
  • Teriyaki Sauce: I look for options with the little or no refined sugar. My favorite is Primal Kitchen’s No-Soy Teriyaki Sauce! To keep this recipe gluten-free, opt for a gluten-free sauce.
  • Rice: You can use brown rice instead of white or even another grain like quinoa.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.

How do you make Easy Tofu Dinner Bowls?

  1. Prep the tofu by cutting it and scoring it with a knife in two directions creating diagonal cuts.
  2. Dip the tofu cutlets into the teriyaki sauce and grill.
  3. Cook the rice (or use frozen pre-prepped rice and microwave it).
  4. Chop all ingredients for mango salsa.
  5. Assemble bowls and enjoy!
3 slices of tofu on a white plate with a white bowl beside it of teriyaki sauce and 1 piece of tofu marinating in the bowl. A sprig of cilantro is to the left.
  1. Step 1: First, add small slices to tofu and dip in teriyaki sauce. Grill the tofu.
A white plate with three pieces of grilled tofu and in the back is bowls of bell pepper, onion, avocado, mango, and rice.
  1. Step 2: Then, chop the mango salsa ingredients and cook the rice.
A bowl of mango salsa next to three other bowls of bell pepper, mango, and red onion. There is also a black spoon and sprig of cilantro.
  1. Step 3: Mix the mango salsa together.
Three bowls of rice and 1 piece of tofu and one bowl of mango salsa with a black spoon in it.
  1. Step 4: Next, begin to assemble bowls starting with rice and tofu.
Three Tofu Dinner Bowls with a blue and white stripe towel in the corner and a sprig of cilantro.
  1. Step 5: Top bowls with mango salsa.
Three tofu dinner bowls in the background. In the foreground is a black fork with a bite of rice, tofu, and mango salsa on it.
  1. Step 6: Lastly, serve and enjoy!

Commonly Asked Questions

How many days can I store the Easy Tofu Dinner Bowls in the fridge to eat as leftovers?

Store the rice and tofu together in a container in the fridge for up to 4 days. Reheat in the microwave or in a pan on the stove. Keep the salsa in a separate airtight container for up to 5 days.

Can I add additional veggies to the Easy Tofu Dinner Bowl?

Yes! You could add sauteed greens, roasted broccoli, or really any other veggies you have on hand if you want to add more volume.

Can I make the mango salsa ahead?

Yes, the mango salsa can be made ahead and will stay fresh for up to 5 days in the fridge. It actually will get better over time as the flavors marinate and combine!

Is there a different type of protein I can use instead of tofu?

You can use any protein you prefer. Roasted chickpeas with teriyaki sauce would pair well! For other soy-free dinner recipes, see my One Pan Broccoli Cheddar Orzo and One Pan Taco Casserole.

Close up of the tofu dinner bowl.

Extra Helpful Tips

  • Make a double batch of mango salsa and use the rest to go with my Bean and Sweet Potato Tacos for another meal!
  • To make your rice extra fluffy, use this instant pot!
  • The slices in the tofu help for the tofu to absorb the teriyaki sauce.
  • If you cook your rice ahead of time, add 1 teaspoon of olive oil to it and stir so it does not stick.
  • Use a paper towel, a dish towel, or a tofu press to release excess liquid from the tofu before putting on the sauce.

How to Store

Store the rice and tofu together in a container in the fridge for up to 4 days. Reheat in the microwave or in a pan on the stove. Keep the salsa in a separate air tight container for up to 5 days.

More Easy Dinners

If you tried this Easy Tofu Dinner Bowl or any other recipe on my blog please leave a 5 star rating and let me know how it went in the comments below. Thanks for visiting!

Three Tofu Dinner Bowls with a blue and white stripe towel in the corner and a sprig of cilantro.
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5 from 1 vote

Easy Tofu Dinner Bowl (with mango salsa!)

This quick healthy meal is going to be on rotation for dinner! It is so easy, vibrant and flavorful and the mango salsa is the best part.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: dinner
Cuisine: American
Diet: Vegan
Servings: 4
Calories: 362kcal
Author: Danielle Brown
Cost: $11

Equipment

Ingredients

  • 1 block tofu extra firm and cut into four filets
  • ⅓ cup teriyaki sauce
  • 1 cup rice uncooked
  • cilantro, lime, sesame seeds garnish

Avocado Mango Salsa

  • 1 cup bell pepper diced red
  • 1 cup mango diced ripe
  • ¾ cup avocado diced
  • ½ cup red onion finely diced
  • ½ cup cilantro chopped
  • 1 tablespoon lime juice
  • salt, pepper, and garlic powder

Instructions

  • First, cut a the tofu block into 4 filets, score diagonally in both directions on the surface to allow it to soak up more sauce.
  • Dip each tofu filet in teriyaki sauce. Saute or grill tofu for about 10 minutes (flip halfway through if it’s a pan).
  • Finely dice everything for the mango salsa and add into a bowl!
  • Cook your rice. To make a classic white jasmine rice, bring 2 cups of water to a bowl, add 1 cup of rice, turn down heat to low, cover and cook for 15 minutes until water is absorbed. Fluff with a fork.
  • Assemble the bowls with rice on the bottom, then the tofu, then topped with the mango salsa. Feel free to garnish with sesame seeds and a fresh squeezed lime juice.

Notes

Make a double batch of mango salsa and use the rest to go with my Bean and Sweet Potato Tacos for another meal!
To make your rice extra fluffy, use an instant pot.
The slices in the tofu help for the tofu to absorb the teriyaki sauce.
If you cook your rice ahead of time, add 1 teaspoon of olive oil to it and stir so it does not stick.
Use a paper towel, a dish towel, or a tofu press to release excess liquid from the tofu before putting on the sauce.

Nutrition

Serving: 1g | Calories: 362kcal | Carbohydrates: 56g | Protein: 15g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 931mg | Potassium: 435mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1791IU | Vitamin C: 69mg | Calcium: 160mg | Iron: 2mg

Adzuki Farro Salad

by 14 Comments

I was out and about doing my grocery shopping and decided to pick up one of the salads from Whole Foods for a healthy lunch. I found this amazing healthy Adzuki Farro Salad that looked so delicious, however I soon realized it was, in fact, they used questionable ingredients and it was overpriced.

Of course, I decided to make my own version with only the best ingredients. It is filling, wholesome, and the best dish to serve to friends and family. This also makes for the best meal prep (like this Meal Prep Salad with Orzo)!

Adzuki Farro Salad

Notes on Ingredients

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.

Farro – provides a great source of fiber,  iron, protein, and magnesium. If for any reason you can not find farro, you could always substitute it with rice.

Sweet potato – adds a heartiness to the dish to fill you up and provide nutrients to keep you fueled.

Purple cabbage, Carrots and Edamame – gives this salad a nice crunch, adds nutrients from the veggies, and makes a vibrant salad!

Adzuki beans – rich in fiber and antioxidants. If you are struggling to find adzuki beans, you can use any type of bean. Chickpeas would work well!

Cashews – crunchy and delicious with healthy fats and some protein.

Cilantro – adds fresh flavor!

Green onion – use as a garnish on top.

How do you make Adzuki Farro Salad?

Cut the sweet potato and roast it in the oven

Cook farro as you would pasta (just boil until tender). Strain + rinse with cold water when it’s done. 

Rinse and drain adzuki beans.

Steam edamame from the frozen bag. 

Chop up purple cabbage, slice green onions, shred carrots, finely chop cilantro, and roughly chop the cashews. 

Whisk dressing ingredients together.

Add all ingredients to a bowl then pour dressing on top.

Commonly Asked Questions

  1. What if I don’t have farro? No worries! You could substitute the farro with rice or quinoa.
  2. Do I have to use adzuki beans? Nope! While they are delicious and packed with nutrients, you can substitute any bean you’d like.
  3. Do I serve this hot or cold? Cold! Allow your cooked and steamed ingredients to cool. You can also store this salad in the fridge.
  4. Where could I bring this? This salad is great for any potluck, family dinner, lunch with friends, or a date night in. You could eat this salad for lunch, dinner, or a mid-meal snack!
Adzuki Farro Salad

Extra Helpful Tips

  • Rinse the farro and edamame with cold water when they are done to cool quicker.
  • Start with the sweet potato because it will take the most time to prepare and cook.
  • If you are in a hurry, chop the veggies and make the dressing ahead of time.
Adzuki Farro Salad

More Easy Dinner Recipes

  1. Mediterranean Orzo Salad
  2. Thai Chopped Salad
  3. Roasted Vegetable Orzo Salad
  4. Easy Peanut Udon Noodles
Adzuki Farro Salad

How to Store + Use Leftovers

  • Keep in the fridge for up to 3-4 days
  • Make lettuce boats by filling up a romaine leaf with the salad
  • Store in 4 meal prep containers for ready-to-go lunches for the week.
Adzuki Farro Salad
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4.84 from 6 votes

Adzuki Farro Salad

This Adzuki Farro Salad is filled with nutrient dense ingredients and is the perfect meal prep lunch. This is a copycat of the Whole Foods miso adzuki bean salad!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Lunch
Cuisine: asian
Servings: 6
Calories: 572kcal
Author: Danielle Brown
Cost: $12

Equipment

Ingredients

  • 3 cups farro cooked
  • 1 sweet potato large
  • 1 cup cabbage diced purple
  • 1 can adzuki beans
  • 1 cup carrots shredded
  • 1 cup edamame steamed shelled
  • ⅓ cup cashews chopped roasted
  • ½ cup cilantro
  • ⅓ cup green onion

Dressing

  • ⅓ cup tahini or peanut butter
  • 2 tablespoon soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sesame oil toasted
  • ½ juiced lime

Instructions

  • Preheat the oven to 400F. Peel and cube the sweet potato. Coat in oil and roast in the oven.
  • Cook the farro just like you would pasta. When it is done, add to a strainer and rinse with cool water.
  • Rinse and drain the adzuki beans.
  • Steam the frozen edamame and let cool.
  • Chop up the purple cabbage, carrots (if not already shredded), slice the green onions for garnish, and chop the cashews and cilantro.
  • Whisk the dressing ingredients together.
  • Add everything to a bowl and enjoy!

Notes

  • Rinse the farro and edamame with cold water when they are done to cool quicker.
  • Start with the sweet potato because it will take the most time to prepare and cook.
  • If you are in a hurry, chop the veggies and make the dressing ahead of time.

Nutrition

Serving: 1g | Calories: 572kcal | Carbohydrates: 97g | Protein: 18g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Sodium: 389mg | Potassium: 751mg | Fiber: 20g | Sugar: 5g | Vitamin A: 9095IU | Vitamin C: 8mg | Calcium: 100mg | Iron: 5mg

Vegan Sheet Pan Fajitas

by 2 Comments

This easy dinner and delicious Vegan Sheet Pan Fajitas recipe is going to be your favorite new dinner in your weekly meal rotation! I know you are going to love the flavors of this recipe, and also not having to spend hours prepping and cleaning this amazing dinner.

This is a sheet pan dinner that is basically mess-free because all you need is a baking sheet with parchment paper, a cutting board and a knife.

Notes on Ingredients

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.

  • Peppers – I like to use different colored bell peppers like red, yellow and green but use any color you can find or that you like the best.
  • White onion – onion will give this a great classic fajita flavor.
  • Vegan chicken – I use Daring chicken brand but you can use tofu!
  • Taco seasoning – this is the easiest way to season this. Just get a taco seasoning packet from the grocery store.
  • Cilantro – adds such a nice freshness! Use fresh not dried. Omit if you don’t like cilantro.
  • Fresh lime – lime juice adds a zest and the perfect acidity. Use as a garnish on top when these are done.
  • Vegan sour cream – you can use homemade or store bought.
  • Tortillas – I like using soft fajita style tortillas. Warm them up before serving, trust me!

How do you make Vegan Sheet Pan Fajitas?

Just a few easy steps and you’ll have dinner ready!

Prep the vegetables. Start by slicing up the onions and bell peppers and adding them to a sheet pan along with the vegan chicken.

Season. Add on a little oil, add on the taco seasoning straight to the sheet pan, and use tongs to make sure the veggies and chicken are well coated.

Bake. This will cook in the oven for about 30 minutes until they are done.

Warm the tortillas. Warm up the tortillas in the microwave, in foil in the oven or on a pan. This will make your fajitas 100 times better.

Assemble. Once the veggies and vegan chicken are out of the oven, start to build your fajita. Start with the tortilla on the bottom, add the peppers and onions, then the chicken, and top with sour cream, cilantro, and a squeeze of lime.

Vegan Sheet Pan Fajitas

Commonly Asked Questions

  1. What type of tortilla should I use? Any! You can use any tortilla that you enjoy, or even get creative and put it over rice, lettuce, or eat by itself!
  2. Do I have to make my own sour cream? Nope! While my cashew sour cream is truly incredible, you can also purchase a store bought vegan sour cream to save time.
  3. Do I have to use red, green, and yellow bell peppers? Not at all! You can use any color of bell peppers.
  4. Will my kids enjoy this? Yes! You can add a lot or a little of the spice depending on who you are making this for. Have a partner who loves a kick? Add some extra spice! Making it for a younger crowd? You may want to hold back on that spice. 
Vegan Sheet Pan Fajitas

Extra Helpful Tips

  • Use parchment paper under your peppers and onions to help make clean up easy. I use to use these parchment paper sheets – they don’t require any cutting or ripping. Order them here.
  • Warm up the tortillas before making your fajita.
  • Prepare your toppings while the veggies are in the oven cooking.
  • If you are wanting the BEST sour cream, give a go at making my vegan cashew sour cream while the veggies are in the oven. Don’t have time to make it? Use a store bought sour cream. If you are dairy-free, I love the Kite Hill brand sour cream.
Vegan Sheet Pan Fajitas

More Easy Dinner Recipes

  1. No-Boil Pasta Bake
  2. Lazy Peanut noodles
  3. Thai Chopped Salad
Vegan Sheet Pan Fajitas

How to Store + Use Leftovers

  • Store leftover fajita fillings in the fridge in an air-tight container for up to 4 days.
  • Reheat the next day and make more fajitas.
  • Ran out of tortillas? Use rice or quinoa as a base and make a fajita bowl the next day. Top with any leftover toppings as well like your sour cream, cilantro and lime.
Vegan Sheet Pan Fajitas
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5 from 1 vote

Vegan Sheet Pan Fajitas

These vegan sheet pan fajitas are sure to be a staple for dinner! Vegans and non vegans alike are sure to love this easy to make, mess free meal.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: dinner
Cuisine: Mexican
Calories: 356kcal
Author: Danielle Brown
Cost: $11

Equipment

Ingredients

  • 1 bell pepper red
  • 1 bell pepper yellow
  • 1 bell pepper green
  • 1 onion white
  • 1 tbsp olive or avocado oil
  • 1 packet taco seasoning
  • 2 bags vegan chicken I use Daring brand (sub tofu!)
  • 1 bag tortillas fajita

Garnish

  • 1 lime
  • vegan sour cream
  • cilantro

Instructions

  • Preheat the oven to 375 and line a baking sheet with parchment paper.
  • Slice peppers and onion in strips (fajita style) and add to the baking sheet along with the vegan chicken.
  • Coat the vegan chicken and veggies in olive oil and add the taco seasoning.
  • Using tongs, make sure all of the sheet pan ingredients are coated with the taco seasoning.
  • Bake in the oven for about 30 minutes or until fully cooked.
  • Add the veggies and vegan chicken to the fajita soft taco shells and garnish with lime, cilantro, and sour cream.

Notes

  • Warm up the tortillas before making your fajita.
  • Prepare your toppings while the veggies are in the oven cooking.
  • If you are wanting the BEST sour cream, give a go at making my vegan cashew sour cream while the veggies are in the oven. Don’t have time to make it? Use a store bought sour cream. If you are dairy-free, I love the Kite Hill brand sour cream.

Nutrition

Serving: 1g | Calories: 356kcal | Carbohydrates: 59g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 0.04mg | Sodium: 2881mg | Potassium: 986mg | Fiber: 18g | Sugar: 27g | Vitamin A: 14497IU | Vitamin C: 500mg | Calcium: 75mg | Iron: 5mg

Mediterranean Orzo Salad

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This Mediterranean Orzo Salad is seriously the perfect salad to eat at home, or bring to a party with friends and family!

This is a fiber and gut-healthy salad. The whole wheat orzo is packed with fiber, and the veggies and dark leafy arugula are dense in nutrients. Not only is it absolutely delicious but it is a quick + easy, gorgeous meal that will have everyone asking for the recipe. Serve it with a side of homemade vegan hummus and pita or crudité. If you love meal-prep friendly salad, try my Quinoa Broccoli Salad and Vegan Mediterranean Couscous Salad next!

What ingredients do I need?

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.

  • Orzo – I used whole wheat orzo for this recipe for higher protein and higher fiber, but feel free to use semolina orzo or gluten-free orzo.
  • Arugula  – kale can be substituted if you can’t find arugula. Spinach works too but does not hold up well in the fridge.
  • Cherry tomatoes – I used rainbow cherry tomatoes. I think they look stunning!
  • Green Greek Olives – make sure to use greek green olives because there is a large variety.  
  • Sun-dried tomatoes – you can use sun-dried tomatoes in oil or without. Either will work!
  • Zucchini – Saute the zucchini! It will add great flavor rather than raw.
  • Jarred marinated artichoke hearts – marinated artichoke hearts add amazing flavor to this mediterranean orzo salad. If you get them plain in water, they will not be as flavorful but it will still work in this recipe.
  • Vegan feta – this is optional (I like Violife brand or Trader Joe’s brand).

What ingredients do I need for the salad dressing?

  • Olive oil – I like a cold-pressed extra-virgin olive oil for this!
  • Lemon juice – Fresh squeezed is best!
  • Dried dill – you could also use fresh.
  • Salt + pepper – to taste

How to Make Mediterranean Orzo Salad

  • First, make the orzo. You boil orzo just like pasta so strain when it’s tender.
  • While orzo cooks, add arugula to a large salad bowl, and chop up all ingredients.
  • Saute the zucchini – I like to saute it in olive oil on medium heat with salt and pepper.
  • Drain and rinse orzo with cool water. 
  • Add everything to a bowl. 
  • Whisk dressing ingredients and add to the salad. Toss and serve! 

It really is that easy and ready in no time!

Will my non-vegan friends eat this too?

Definitely! This Mediterranean Orzo Salad isn’t just for vegans, it’s for everyone! The added orzo makes pasta lovers want more of this salad.

Whenever I make this for friends, they are always amazed at how delicious it is and how easy it is to make. 

Substitutions

  1. Orzo: While you could always use a gluten-free orzo if you have an allergy, another substitution for this is quinoa, farro, rice, or noodles.
  2. Zucchini: If you have an allergy or disliking, you can substitute the zucchini, or really any of the veggies, for other veggies like squash or eggplant (mushrooms would be amazing too!).
  3. Vegan Feta: You could use any vegan cheese, or omit entirely
  4. Arugula: If arugula isn’t your favorite, you could substitute it with any green like Kale or spinach.
  5. Dried Dill: If you don’t have dried dill, you can use any fresh or dried herb like parsley, for example.

Important tips

  • Have extra orzo? Add some olive oil to it before storing it so it does not end up in a clump.
  • Store in the fridge up to 4 days.
  • Extra dressing leftover? Store in a container in the fridge up to a week.
  • Furthermore, feel free to make a double batch of the dressing to keep for the week!

What should I make this salad for?

  • Lunch with your besties: going to lunch with friends? everyone will love this!
  • Girl’s night in: plan a night to have your girlfriends over and make this.
  • A barbecue: the perfect summer salad for a BBQ.
  • For a friend with a newborn: bring to a new parent! They will thank you later.
  • A potluck dinner: everyone always asks for this recipe.
  • Date night: light some candles, put on a movie, and make this for a romantic date night.
Mediterranean Orzo Salad

If you love this salad, you will also love

  1. Roasted Vegetable Orzo Salad
  2. Vegan Tuna Pasta Salad
  3. Vegan Mediterranean Couscous Salad
  4. Longevity Salad (vegan & gluten-free!)
  5. Spring Roll in a Bowl
Mediterranean Orzo Salad
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Mediterranean Orzo Salad

The perfect salad to eat at home, meal prep for lunches, to bring to a potluck, or to bring to a party with friends and family!
Prep Time20 minutes
Cook Time5 minutes
Total Time25 minutes
Course: dinner, Lunch
Cuisine: Mediterranean
Servings: 4
Calories: 644kcal
Author: Danielle Brown
Cost: $10

Equipment

Ingredients

  • 16 oz orzo
  • 3 cups arugula
  • 2 cups tomatoes halved rainbow cherry
  • ½ cup olives sliced green Greek
  • ½ cup sun-dried tomatoes chopped
  • 1 zucchini diced
  • ½ cup artichoke hearts chopped marinated jarred
  • ⅓ cup vegan feta optional

Lemon Olive Dressing

  • ¼ cup olive oil
  • 3 tablespoon lemon juice
  • 1 tablespoon olive brine use some from the jar
  • ¼ teaspoon garlic powder
  • ½ teaspoon dill dried
  • salt and pepper to taste

Instructions

  • Boil a pot of water and make orzo.
  • While the orzo cooks, add the arugula to a large salad bowl, then slice olives, halve cherry tomatoes, chop sun dried tomatoes and chop marinated artichokes.
  • Sauté zucchini in a little olive oil on medium heat for about 5 minutes. Season with salt and pepper to taste.
  • Drain and rinse orzo with cool water.
  • Add everything to a bowl.
  • Whisk dressing ingredients and add to the salad. Toss and serve!

Notes

  • Have extra orzo? Add some olive oil to it before storing it so it does not end up in a clump.
  • Store in the fridge up to 4 days.
  • Extra dressing leftover? Store in a container in the fridge up to a week.
  • Furthermore, feel free to make a double batch of the dressing to keep for the week!

Nutrition

Serving: 1g | Calories: 644kcal | Carbohydrates: 101g | Protein: 19g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Sodium: 541mg | Potassium: 1105mg | Fiber: 9g | Sugar: 13g | Vitamin A: 1263IU | Vitamin C: 31mg | Calcium: 88mg | Iron: 4mg

No-Boil Pasta Bake (dairy-free!)

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This No-Boil Pasta Bake is going to be your new go-to easy to make dinner. Whether you are in a crunch for time, or don’t want the hassle of having a bunch of dishes, this meal is perfect! This easy plant-based dinner is a quick meal everyone loves, similar to my Vegan Pesto Pasta, this Mediterranean Gnocchi, and my One Pan Tuscan Pasta.

Set it, and forget it, until that timer goes off, and you are sure to have a delicious meal that can feed you and leave you with leftovers for the week, or perfect for large families, as well!

What ingredients do I need?

  • water
  • coconut milk
  • spinach
  • jar of marinara
  • bow tie pasta
  • garlic
  • onion

Garnish: 

  • ribboned fresh basil 
  • vegan Parmesan (a grated look or I’d grate a block of Violife Parmesan)

What does no boil mean?

Traditionally, when we make pasta, we have to boil a pot of water, wait a few minutes until we see it start to bubble, pour in the pasta, and then frantically run to the stove top when we see the water start to boil over (just me?!).

With this dish, you don’t have to worry about stirring the pasta and watching the water, it simply all goes in one dish and into the oven, making it perfect for the person who doesn’t have an endless amount of time to babysit their dinner.

no-boil pasta bake

How long does this take to cook?

After about 40 minutes of being in the oven, stick a fork in the dish to make sure the pasta is ready. This dish can take anywhere from 40 minutes to an hour to be cooked and ready to be served. When your dish is done, you can garnish it with fresh basil and parmesan on top.

Substitutions

The great part about this No-Boil Pasta Bake (no dairy!) is that you can truly add your own customizations to it.

I use onions and spinach, but you could also add in peppers, broccoli, zucchini, peas – really anything! If you are adding in more vegetables, just make sure to adjust your liquids accordingly. You can also have fun with the pasta shape and type that you prefer.

Use rotini, rigatoni, ziti, or even elbows. Just note that the cook time may be slightly varied depending on the shape and what your pasta is made out of.

no-boil pasta bake

A few important tips:

  1. Use a can of full fat coconut milk for a richer creamy texture! This is different than the coconut milk you’d find in the dairy section in a carton.
  2. Make sure the pasta is fully submerged in the water/coconut milk mixture before baking. This will ensure the pasta cooks and does not get left crunchy.
  3. If you are gluten-free, feel free to use gluten-free pasta.
  4. Want to pair this with a protein? It would go great with breaded air-fried tofu.
  5. Use a 9×13 casserole dish for this recipe. I like this one from Amazon.
No Boil Pasta Bake

Other recipes you will love

  1. One Pot Healthy Orzo
  2. One Pot Vegan Italian Pasta
  3. Vegan One Pot Mexican Quinoa
No Boil Pasta Bake
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5 from 4 votes

No-Boil Pasta Bake (dairy-free!)

This No Boil Pasta Bake is going to be your new go-to one-pot easy to make dinner.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: dinner
Cuisine: Italian
Servings: 6
Calories: 418kcal
Author: Danielle Brown
Cost: $12

Equipment

Ingredients

  • 3 cups water
  • 1 can coconut milk
  • 1 32 oz marinara jar
  • 2 cups spinach
  • 16 oz pasta bow tie
  • 3 cloves garlic
  • 1 onion diced

Garnish

  • basil ribboned fresh
  • vegan pamesan

Instructions

  • Preheat oven to 375 F. and grab a large casserole dish.
  • Mince garlic and dice onion and add to bottom of the casserole dish. Then add the coconut milk, marinara and water then mix well.
  • Pour in bow tie pasta and spinach then mix again. Make sure pasta is completely submerged.
  • Bake uncovered for 45 minutes – 1 hour until the water is absorbed/pasta is fork tender. Taste test at the 40 minute mark.
  • Once pasta is tender take out of oven.
  • Garnish with fresh basil and parmesan and serve fresh!

Notes

  1. Use a can of full fat coconut milk for a richer creamy texture! This is different than the coconut milk you’d find in the dairy section in a carton.
  2. Make sure the pasta is fully submerged in the water/coconut milk mixture before baking. This will ensure the pasta cooks and does not get left crunchy.
  3. If you are gluten-free, feel free to use gluten-free pasta.
  4. Want to pair this with a protein? It would go great with breaded air-fried tofu.
  5. Use a 9×13 casserole dish for this recipe.

Nutrition

Serving: 1g | Calories: 418kcal | Carbohydrates: 61g | Protein: 12g | Fat: 15g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 28mg | Potassium: 398mg | Fiber: 3g | Sugar: 3g | Vitamin A: 939IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 3mg

Healthy Home Swaps (non-toxic living!)

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Our home environment has an immense impact on our overall being. Keep reading to learn more about healthy home swaps.

From the air we breathe, to the water we drink, to the products we use, to the food we eat and so forth. In this modern world, we are inundated with toxins every single day through our internal and external environment.

Some we have control over, others we do not. The truth is, some of our “everyday” home items could be causing harm or putting strain on our health. Thankfully there are measures we can take to improve the health of our home and ourselves. 

Meet Non-Toxic Expert: Bethany Holmes

Today’s guest post is written by Bethany Holmes. Bethany is a Conscious Lifestyle Stylist, Certified Holistic Health Coach, and Wellness Blogger. Bethany’s interest in wellness and conscious living sparked in 2015 after she underwent emergency brain surgery to save her life from a hemorrhage. 

From that experience, Bethany started on a healing journey, gained a lot of knowledge and was inspired to put her focus into helping others find health and happiness within themselves. Bethany has coached hundreds of people guiding them to release their fears, heal their traumas, practice mindfulness, and become the best vibrant versions of themselves. Bethany has a passion for creating conscious spaces and timeless fashion for others that offers healing and inspires them to live more beautifully.

bethany holmes

Below are some simple home item swaps that are safe and beneficial for your health.

Swap out your cleaning products for safe alternatives (Bethany’s favorite products)! 

Traditional cleaning products are full of toxic chemicals that are known to cause health issues such as asthma, cancer, reproductive disorders, hormone disruption and neurotoxicity. There are so many affordable cleaner, safer options out there that are just as effective. 

  • https://norwex.biz/– Hands down, my favorite concept and also the most sustainable, non-toxic cleaning option I have found. You just have to add water to any Norwex® Microfiber and it removes up to 99% of bacteria throughout your home. I have them all around my house. No need to add anything to the cloth – just WATER. It’s fascinating. You can learn more about the technology and their mission here. 
  • Branch Basics – This women owned business was created after their own health journeys had them needing a non-toxic cleaning option to support their health and health of their loved ones. They created a versatile, all purpose non-toxic cleaning solution to use on all surfaces. Their laundry detergent is great too!

Ditch the artificial fragrances

Swap for natural fragrances derived from the earth.

Common household items such as candles, air fresheners, body and hand lotions and soaps, cleansers etc. most likely contain synthetic/artificial fragrances.

It is important to note and understand that when a company puts “fragrance” on the label, this is an umbrella term that can stand for thousands of different ingredients. So we really have NO idea what is in the product and the effects it may have on our health.

With what we do know, it has been discovered that “fragrance” has been linked to many health issues such as cancer, asthma and kidney damage. Thankfully there are alternatives.

Ditch anything that includes “fragrance” and choose products that have essential oils for scents instead. Essential oils are compounds extracted from plants. Naturally occurring and can contain healing properties as well. 

doTEERA essential oils – my go to for scents around my home, also for cleaning and beauty products

Bye bye fake plants 

Bye bye fake plants and dried flowers, hello life force energy.

Although they can be aesthetically pleasing, and a low maintenance option for decor, fake plants and dried flowers are dead and can carry negative, low vibration energy into your space. You want to fill your space with life force energy! High vibrational energy that radiates good vibes! It is best to get low maintenance plants such as snake plants or bamboo and add in fresh flowers when possible! 

Read here to find out what plants are best to have in your home.

Throw away those dryer sheets

Dryer sheets are loved because of their nostalgic scents, but those “fragrances” you are smelling are toxic to your health. In a study, researchers find dryer sheets emitted 15 endocrine disrupting compounds and chemicals associated with asthma. Evidence from the study suggests that the endocrine disturbing compounds can affect developing nervous and reproductive systems, cancer and metabolism. 

Try dryer balls. You can get them off Amazon and if you want that fresh scent still, try putting a few drops of lavender essential oils on them. 

Discard single use plastic

Plastic is not only harmful to our health, but also our planet. The less plastic we can use, the better for all. If you take note of how much plastic you use in your household, you may be shocked!

This can have devastating effects on our health.  We now know that tiny plastic particles can be found in our water, soil, air and recent studies have shown it in human organs! It is everywhere so we have to make the unconscious more conscious and swap out where we can to reduce the burden on our health and environment. Here are some simple swaps. 

  • Plastic water bottles swap with reusable glass water bottle 
  • Plastic grocery bags swap with reusable canvas bags
  • Plastic tupperware swap with glass containers 

Those are just a few to get started! 

Happy healthy home 🙂 

How to Get the Best Night’s Sleep 

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It can be so hard to wind down at the end of the day. Every person is different but listed below are tangible, practical ways for how to get the best night’s sleep. Given that we spend the day balancing a long list of responsibilities, whether in front of a screen or constantly on-the-go, it’s no surprise that our nervous systems are activated at the end of the day, making settling in TOUGH!

Let’s some of the mystery out of the process for you, with our top five tips to get your best night’s sleep!

Cut off Caffeine

Cutting off caffeine around 2:00 pm is very important. You do not want to consume stimulants like caffeine close to bedtime, it can create restlessness and prevent you from being able to fall asleep and stay asleep.

Immerse yourself in aromatherapy

Spoil yourself by lighting a yummy candle, or using some essential oils in a diffuser! Breathing in healing, comforting smells can help relax your nervous system, melting the stress of the day right off.

If you’re lighting a candle, we recommend using natural soy wax. For essential oils, we would go with mint, lavender, or eucalyptus. Lavender promotes relaxation and calm. Whether you opt for a candle and enjoy the mood lighting, or a diffuser with its calming white noise, climbing into bed will feel like arriving at the spa.

Try this SLEEP essential oil from Vitruvi!

Stretch it out

Some light yoga before bed is a great way to relieve that residual tightness in spots where we carry tension, like our hips, jaws, and shoulders. Try using a gua sha for any jaw tightness/stress.

Getting those muscles to relax can help set you up for a great night’s sleep, with the added bonus of feeling a little more limber when you wake up in the morning! If you go on YouTube and look up “night time yoga”, there are thousands of free tutorials for stretching to relax before bed. 

Cut yourself off from your phone

I know it’s hard, but hear me out – your phone is getting you fired up before bed! Whether it’s good news or bad, hearing from the outside world right before bed can get your mind racing, and as many of you know, having blue light right in your face isn’t great for your sleep routine, either. While cutting yourself off altogether is tough, try setting some boundaries.

Try using this phone lock box so your phone is out of sight, out of mind!

Throw on “do not disturb” a little early, or pick a time that is your “social media cutoff” time so you can start to wind down. Choose a time every night to shut your phone off.

For example, at 10:00 pm, every night, set your alarm for the morning and put it face down. This is tough at first, but so much easier once you get into the habit. 

Drink the right kind of tea

There is nothing quite like a warm cup of tea before bed – it’s truly like a warm hug for your insides. While you can find literal Sleepytime Tea to help you get to sleep, even just a regular, tasty cup of herbal tea can be so comforting and help calm the nervous system.

Making this a daily habit can help create the signal for your body that it’s bedtime once you start sipping – just make sure you’re not drinking a caffeinated flavor!

We would recommend chamomile, valerian root tea (if you really need a deep sleep), or pique mint tea (the spearmint herbal one!). Valerian root tea is the strongest for deep sleep and works the fastest if you’re trying to get to bed asap. 

Listen to a sleep meditation

Are you truly stuck, staring at the ceiling, unable to get your brain to quiet down? Get someone else to do it for you! Sleep meditations help walk you through a variety of different exercises to get you to sleep, with the goal that you won’t make it the whole way through the episode, since you’ll already be snoozing.

Some include body scans to relax your physical self from head to toe, while others rely on visualization routines to get you into a relaxed mindset.

If you don’t want to pay for a meditation app, not to worry – there are plenty of podcasts or YouTube videos out there with free meditations.

Keep it cold and dark

A cold room is best for promoting deep sleep. Keep your thermostat at no more than 72 degrees. When choosing your bedding, buy 100% cotton sheets! Make sure that your sheets do not contain microfiber.

Microfiber can cause overheating which makes for an uncomfortable, sweaty night’s sleep. Keep your shades closed and all lights off (even night lights). Light stimulates your brain, making you believe it’s time to wake up. Total darkness in your room is best for getting your beauty rest. 

Tart Cherry Juice

Studies are starting to show that tart cherry juice may actually promote improved sleep. Tart cherry juice actually contains melatonin, and there’s evidence to suggest that cherry juice increases the melatonin available in one’s body. If you didn’t know, melatonin is the natural hormone that plays a very critical role in your body’s ability to sleep and go to sleep.

Try having a glass at night and see how it affects your night’s sleep. Find a tart cherry juice that doesn’t contain added sugar.

Get tart cherry juice here!

Supplements to Take to Get the Best Night’s Sleep:

Andrew Huberman, Stanford Neuroscientist, has a great supplement protocol called a “sleep cocktail” that he recommends for a great night’s sleep. They are natural and are easily accessible.

  • Magnesium threonate 300-400 mg before bed)
    • Threonate is the form of magnesium that crosses the blood-brain barrier and will assist with sleep instead of absorption by gut.
    • 5% of people have stomach issues with this form of magnesium, so be careful on the first night!
  • Theanine (200-400 mg before bed)
    • This is a nootropic but takes the edge off and balances caffeine intake.
    • Avoid L-Theanine if you have night terrors or sleep walk.
    • Helps with night time anxiety
  • Apigenin (50 mg before bed)
    • Derived from chamomile

Follow these tips and enjoy your sleep! If you liked learning about how to get a great sleep, read more here about how to start your day feeling amazing!

Thai Chopped Salad (with peanut dressing!)

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This Thai Chopped Salad is the perfect mix of a crunchy and peanut-y dish that all of your family and friends are sure to love! This takes less than 30-minutes and will be your go-to quick salad recipe. If there’s a Thai chopped salad on a restaurant menu, there’s a good chance I’m ordering it, so this is my take on the salad. If you’re looking for more delicious plant-based salads, you’ll love my Longevity Salad, Vegan Mango Mama Salad, and addicting Spring Roll in a Bowl.

Thai Chopped Salad in a big wooden bowl with two wooden salad tongs.
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Notes on Ingredients

A black cutting board with green onion, bell pepper, cabbage, and purple cabbage chopped on it. Beside it is a sprig of cilantro and a cucumber.
  • Cashews: If you’re looking for a nut-free option, you can swap cashews out for hemp seeds.
  • Tofu: If you don’t love tofu or are soy-free, you can omit the tofu or replace it with another protein!
  • Peanuts: For a nut-free version, replace the peanut butter with sun butter.
  • Soy Sauce: Soy sauce adds saltiness to the peanut dressing. You can replace the soy sauce with coconut aminos.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.

How do you make Thai Chopped Salad?

  1. Chop up all of your veggies!
  2. Dice the tofu into small cubes.
  3. Spray your tofu with olive oil and air fry or saute (or even bake!).
  4. Whisk together all of the dressing ingredients in a small bowl.
  5. In a large bowl, add all of your veggies and the air fried tofu.
  6. Add the dressing to the larger bowl and mix!
  7. Enjoy!
  1. Step 1: First, chop up all the veggies, dice and cook the tofu.
thai chopped salad in a wooden bowl.
  1. Step 2: Then, in a large bowl, add all salad ingredients. Whisk together the dressing.
Thai Chopped Salad in a wooden bowl with wooden salad tongs sticking out from the bowl.
  1. Step 3: Add in the peanut dressing.
A wooden salad bowl filled with tossed thai chopped salad and two wooden salad tongs.
  1. Step 4: Finally, toss the salad thoroughly to combine.

Commonly Asked Questions

How many days can I store Thai Chopped Salad in the fridge to eat as leftovers?

Store this salad in the fridge for up to 4-5 days. It won’t get soggy because cabbage is super hardy and this stores beautifully in the fridge. Don’t worry about soggy lettuce here. If you want more salad recipes like this one, you have to try my mango mama salad.

My peanut dressing is too thick, did I do something wrong?

Depending on the kind of peanut butter you used, the thick/thinness of your dressing varies. I recommend using a fresh jar of peanut butter so it’s extra runny or adding 1-2 tablespoons of hot water to your dressing at the end to thin.

What is the best way to chop all of these veggies?

I love using a veggie chopper for this recipe because it saves so much time. You can also buy pre-shredded veggies like cabbage and carrot or just chop your own with a good ol’ knife.

Thai Chopped Salad close up.

Extra Helpful Tips

  • Make sure the dressing is runny enough to spread throughout the salad.
  • Short on time? Get pre-shredded carrots, and pre-shredded packages or mixed cabbage (it will often be called a coleslaw mix). This will save you some chopping time if you’re extra busy.
  • Store this salad in the fridge for up to 4-5 days. It won’t get soggy because cabbage is super hardy and this stores beautifully in the fridge. 
  • If you have extra dressing, store in a container and use on other things like a stir fry, udon noodles, or veggies!
  • For the best salad serving experience, wash your lettuce easily with this salad spinner, these bamboo salad tongs for tossing, and this huge bamboo salad bowl.

How to Store

Store this salad in the fridge for up to 4-5 days in an airtight container. You don’t have to worry about soggy lettuce here because the cabbage base is super hardy and stores super well in the fridge.

More Salads

If you tried this Thai Chopped Salad or any other recipe on my blog please leave a 5 star rating and let me know how it went in the comments below. Thanks for visiting!

Thai Chopped Salad (with peanut dressing!)
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5 from 8 votes

Thai Chopped Salad (With Peanut Dressing!)

This salad is the perfect crowd-pleasing dish to serve at dinner with friends and family!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Lunch
Cuisine: asian
Diet: Gluten Free, Vegan
Servings: 5
Calories: 359kcal
Author: Danielle Brown
Cost: $12

Equipment

Ingredients

  • 3 cups green cabbage chopped
  • 2 cups purple cabbage chopped
  • 1 cup cucumber diced
  • ½ cup green onion sliced
  • 1 cup bell pepper diced
  • 1 cup carrots shredded
  • ½ cup cilantro chopped
  • 1 cup tofu air fried
  • ½ cup cashews chopped roasted

dressing

  • 3 tablespoon soy sauce
  • ½ cup peanut butter runny
  • 1 teaspoon sriracha
  • 2 tablespoon rice vinegar
  • 1 tablespoon lime juice
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon maple syrup
  • 1 teaspoon ginger powder
  • 1 teaspoon garlic powder

Instructions

  • Start by cutting the tofu into cubes.
  • Spray the tofu with olive oil and add to the air fryer. Cook for 5-10 minutes or until crispy.
  • Chop up all of your vegetables and set aside.
  • Whisk together the dressing ingredients in a small bowl.
  • Add the vegetables, tofu, and dressing to a large bowl.
  • Mix all of the ingredients together.
  • Enjoy!

Notes

Make sure the dressing is runny enough to spread throughout the salad.
Short on time? Get pre-shredded carrots, and pre-shredded packages or mixed cabbage (it will often be called a coleslaw mix) to save chopping time.
Store this salad in the fridge for up to 4-5 days. It won’t get soggy because cabbage is super hardy and stores beautifully in the fridge. 
If you have extra dressing, store in a container and use on other things like a stir fry, noodles, or veggies!

Nutrition

Serving: 1g | Calories: 359kcal | Carbohydrates: 25g | Protein: 16g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Sodium: 778mg | Potassium: 646mg | Fiber: 6g | Sugar: 12g | Vitamin A: 5878IU | Vitamin C: 80mg | Calcium: 143mg | Iron: 3mg

Vegan Tuna Pasta Salad (with creamy yogurt dressing!)

by 13 Comments

This Vegan Tuna Pasta Salad is the perfect dish to bring to a friend’s house, have at a barbecue, or pack for an easy meal-prepped lunch! Even better, this Vegan Tuna Pasta Salad is vegan, which means it is dairy free. It is covered in a light yet creamy vegan yogurt dressing that even your non-vegan friends are sure to love. For more meal-prep friendly and satisfying salads, try my Meal Prep Orzo Salad, Vegan Mediterranean Couscous Salad, and Spring Roll in a Bowl Salad next!

A large white serving bowl of tuna pasta salad with two wooden salad tongs in it. To the left is a small single serving bowl of tuna pasta salad and a sprig of fresh dill.
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Notes on Ingredients

All ingredients needed to make tuna pasta salad in bowls and labeled including red bell peppers, celery, red onion, elbow noodles, peas, fresh dill, and chickpeas.
  • Noodles: I used elbow noodles here, but any shape or kind of noodle works. I love to use high-protein pasta or you can use gluten-free pasta to make this recipe gluten-free.
  • Chickpeas: Drain and thoroughly rinse chickpeas before using to help reduce any gas and bloat.
  • Dairy Free Yogurt: Be sure to choose a plain and unsweetened yogurt option.
  • Garlic Powder: You can use fresh garlic if you prefer (1 clove minced).

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.

How do you make Vegan Tuna Pasta Salad?

  1. Boil water and cook the noodles.
  2. Then, chop up the celery, red pepper, dill, and red onion.
  3. Steam the green peas.
  4. Drain and rinse the chickpeas, then mash them in a small bowl.
  5. In another small bowl, whisk together dressing ingredients.
  6. Then, in a large bowl, combine the noodles, veggies, and dressing together.
  7. Finally, toss the salad to combine and enjoy!
Tuna Pasta Salad in a large bowl with sprig of fresh dill and two wooden salad tongs beside it.
  1. Step 1: First, cook the noodles and chop the veggies. Steam the green peas and drain, rinse, and mash the chickpeas.
A large white bowl of tuna pasta salad with two wooden salad tongs in it and a sprig of fresh dill to the left of the bowl.
  1. Step 2: Then, whisk together dressing. In a large bowl, add all ingredients and toss thoroughly to combine.

Commonly Asked Questions

How many days can I store the Vegan Tuna Pasta Salad in the fridge to eat as leftovers?

Store this pasta salad in an airtight container in the fridge for up to 4 days. It is best eaten cold so no need to reheat! The flavors in this salad get better over time so this dish makes for the perfect meal-prep!

Can this pasta salad be made gluten-free?

Yes! Use certified gluten-free pasta noodles. For a naturally gluten-free pasta recipe, try my Vegan Sweet Potato Noodle Japchae!

I don’t have green peas at home. Can I substitute another vegetable?

You can substitute any of the vegetables for other vegetables you have on hand. I recommend still cutting everything into super small, diced, bite size pieces so be sure to chop super well any veggies you use. (I love using a veggie chopper for this step!)

How can I cut the vegetables in equal-sized pieces?

I recommend using a veggie chopper to get the same size, tiny pieces of veggies. I seriously use this chopping kitchen gadget all the time!

What is your favorite kind of dairy free yogurt to use in the salad dressing?

I love Siggi’s plant-based plain yogurt for this dressing.

Bite shot of one bite of tuna pasta salad on a black fork over a large bowl of tuna pasta salad. In the background is a second bowl of tuna pasta salad.

Extra Helpful Tips

  • Avoid overcooking the noodles! You want to be able to stir the noodles with the rest of the ingredients and the sauce without them breaking apart or getting mushy. I recommend boiling your noodles 1 minute less than the box calls for.
  • Dice all the veggies the same size into tiny pieces. You do not want random big bites of onion!
  • If you don’t have a masher, use a fork to mash your chickpeas.

How to Store

Store this pasta salad in an airtight container in the fridge for up to 4 days. It is best eaten cold so no need to reheat!

More Pasta Salads

If you tried this Vegan Tuna Pasta Salad or any other recipe on my blog please leave a 5 star rating and let me know how it went in the comments below. Thanks for visiting!

Print Recipe
4.75 from 4 votes

Vegan Tuna Pasta Salad (with creamy yogurt dressing!)

This easy plant-based dish is the perfect satisfying salad to make and share with friends and family.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Lunch
Cuisine: American
Diet: Vegan
Servings: 8
Calories: 339kcal
Author: Danielle Brown
Cost: $9

Equipment

Ingredients

  • 12 oz macaroni
  • 15 oz can chickpeas drained and rinsed
  • 1 cup celery diced
  • 1 bell pepper diced red
  • ½ cup onion diced red
  • 1 cup peas steamed green
  • ⅓ cup dill chopped fresh

creamy dressing

  • ⅓ cup yogurt unsweetened dairy free
  • ⅓ cup mayo vegan
  • 3 tablespoon pickle brine
  • 1 lemon juice
  • 2 teaspoon dijon mustard
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon garlic powder

Instructions

  • Cook the pasta, then rinse with cold water.
  • While pasta cooks, chop all of your vegetables to be the same size.
  • Drain and rinse chickpeas, then mash with a masher or fork.
  • In a small bowl, whisk dressing ingredients together until combined.
  • Add the pasta, mashed chickpeas, veggies and dressing together in a bowl. Stir well until well coated in the dressing!
  • Enjoy!

Notes

Avoid overcooking the noodles! You want to be able to stir the noodles with the rest of the ingredients and the sauce without them breaking apart or getting mushy. I recommend boiling your noodles 1 minute less than the box calls for.
Dice all the veggies the same size into tiny pieces. You do not want random big bites of onion!
If you don’t have a masher, use a fork to mash your chickpeas.

Nutrition

Serving: 1g | Calories: 339kcal | Carbohydrates: 53g | Protein: 12g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 382mg | Potassium: 414mg | Fiber: 7g | Sugar: 7g | Vitamin A: 838IU | Vitamin C: 31mg | Calcium: 66mg | Iron: 3mg

Easy Peanut Udon Noodles (lazy dinner!)

by 12 Comments

These Easy Peanut Udon Noodles are the perfect lazy dinner for when you need something comforting and quick. What could be easier than boiling noodles, whisking a quick sauce together and combining them? The creamy peanut sauce is addicting! If you want veggies, an extra crunch, and more volume, try my hack of spiralizing cucumbers and adding them to the noodles. For other easy, delicious pasta dinners, try my One Pan Tuscan Pasta, this Vegan Pesto Pasta, and One Pan Spicy Dumplings!

Two bowls of easy peanut udon noodles with tofu on top with a pair of chopsticks in each. In the bottom bowl, a white hand is holding the chopsticks in the noodles. To the left of the bowls is a green onion stalk and to the right is a tan linen napkin.
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Notes on Ingredients

Ingredients needed to make peanut udon noodles laid out on a marble counter and labeled including: scallions, cucumber, udon noodles, peanut sauce, and tofu.
  • Udon Noodles: I like to use thick cut udon noodles for this recipe, but any work. You can also opt for a gluten-free noodle like thick cut rice noodles.
  • Peanut Butter: Be sure to use a creamy, runny, natural peanut butter for the sauce. Tahini or sun butter work as a nut-free substitute.
  • Soy Sauce: For soy-free, you can use 1:1 coconut aminos.
  • Sriracha: You can omit sriracha in the peanut sauce if you want no spice at all.
  • Rice Vinegar: Adds tanginess to the sauce. You can substitute 1:1 with lime juice!
  • Garlic: Use fresh (minced) or powdered.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.

How do you make Easy Peanut Udon Noodles?

  1. First, cook the noodles (save some hot water for the dressing).
  2. Whisk together dressing ingredients in a large bowl.
  3. Spiralize or thinly slice cucumber.
  4. Cut tofu into thin slices and air-fry, bake, or sauté.
  5. Add cooked and strained noodles to the sauce bowl, then add in the cucumbers. Toss until well combined.
  6. Serve in bowls, add the tofu on top with sesame seed and scallion garnish.
  7. Enjoy!
Ingredients needed to make peanut udon noodles laid out on a marble counter and in bowls including: scallions, cucumber, peanut sauce, udon noodles, and tofu.
  1. Step 1: First, cook the udon noodles and whisk together the dressing. Spiralize cucumber.
Two white hands holding the sides of a silver large bowl filled with peanut udon noodles and a pair of silver tongs.
  1. Step 2: Then, mix together the noodles, cucumber, and dressing.
Tofu sticks on a white plate garnished with sesame seed.
  1. Step 3: Cook tofu and add on top of noodles.
Easy Peanut Udon Noodles topped with tofu, green onion, and sesame seeds on a gray plate. To the right is a tan linen napkin and a set of chopsticks. On the left of the bowl is a stalk of green onion.
  1. Step 4: Finally, garnish with sesame seeds and scallions.

Commonly Asked Questions

How many days can I store the Easy Peanut Udon Noodles in the fridge to eat as leftovers?

Store the noodles in the fridge for up to 3 days in an airtight container. These noodles are best eaten cold so do not reheat!

Can I make these Easy Peanut Udon Noodles gluten-free?

Yes! Use a gluten-free rice noodle and be sure to use certified gluten-free soy sauce as most soy sauce contains wheat.

Can I add other veggies besides cucumber?

Yes! You can mix in any other veggies (sauteed mushrooms, bell pepper, spinach, bok choy), or replace the cucumber with another spiralized veggie like zucchini or carrot.

How do I spiralize cucumber?

I use a veggie spiralizer. You could also just chop the cucumber in super thin strips!

Do you have any other recipes with peanut sauce?

Yes! Peanut sauce lovers, check these out next: Thai Chopped Salad, Vegan Tofu Lettuce Cups, Adzuki Farro Salad, and Vegan Rainbow Peanut Noodles.

Close up of the easy peanut udon noodles in a gray bowl with a pair of chopsticks in the center holding a bite of noodles.

Extra Helpful Tips

  • Do not overcook the noodles! Typically, thick-cut udon noodles only take 3 minutes so don’t overcook to prevent mushy noodles.
  • Save a bit of the pasta cooking water to add into the peanut sauce.
  • Make crispy tofu by sauteing on tofu sticks on both sides in a non-stick pan until golden brown. You can also bake it in the oven or air-fry it.
  • Use a new jar of peanut butter so it’s extra creamy.
  • Bulk up the veggies and add whatever you have on hand! Add in sautéed mushrooms, shredded carrots, bok choy, peppers, or even spinach!

How to Store

Store in an airtight container for up to 3 days in the fridge. Do not reheat as these noodles are best eaten cold (makes great meal-prep!).

More Healthy Meals

If you tried these Easy Peanut Udon Noodles or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

Easy Peanut Udon Noodles
Print Recipe
5 from 3 votes

Easy Peanut Udon Noodles

These easy peanut udon noodles make for the best, lazy, 10-minute plant-based dinner idea.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: dinner, Lunch
Cuisine: asian
Diet: Vegan
Servings: 4
Calories: 719kcal
Author: Danielle Brown
Cost: $10

Equipment

Ingredients

  • 16 oz udon noodles thick cut
  • 1 cucumber
  • 1 block tofu extra firm – optional for protein
  • scallions garnish
  • sesame seeds garnish

Peanut Sauce

  • ½ cup peanut butter unsweetened
  • ¼ cup soy sauce
  • 1 tablespoon sesame oil toasted
  • 2 teaspoon sriracha
  • 2 tablespoon rice vinegar
  • 1 teaspoon garlic minced or powdered
  • 1 teaspoon ginger minced or powdered
  • ½ cup water hot

Instructions

  • First, boil the noodles according to box instructions. Save hot water for the sauce.
  • Whisk together dressing ingredients in a large bowl.
  • Spiralize or thinly slice cucumber.
  • Cut tofu into thin slices or cubes and air-fry, bake or sauté. I suggest sautéing in a little oil until golden on both sides, then add a little coconut aminos or soy sauce to the pan and saute on low until absorbed. Sprinkle sesame seeds on top of the tofu.
  • Add noodles to the sauce bowl when they're done cooking, then add in the cucumbers. Toss until well combined.
  • Serve in bowls, add the tofu on top with the sesame seed and scallion garnish.
  • Enjoy!

Notes

Do not overcook the noodles! Typically, thick-cut udon noodles only take 3 minutes so don’t overcook to prevent mushy noodles.
Save a bit of the pasta cooking water to add into the peanut sauce.
Make crispy tofu by sauteing on tofu sticks on both sides in a non-stick pan until golden brown. You can also bake it in the oven or air-fry it.
Use a new jar of peanut butter so it’s extra creamy.
Bulk up the veggies and add whatever you have on hand! Add in sautéed mushrooms, shredded carrots, bok choy, peppers, or even spinach!

Nutrition

Serving: 1g | Calories: 719kcal | Carbohydrates: 89g | Protein: 35g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Sodium: 2369mg | Potassium: 323mg | Fiber: 9g | Sugar: 15g | Vitamin A: 57IU | Vitamin C: 4mg | Calcium: 156mg | Iron: 2mg

What to Pack in Your Hospital Bag (first time mom!)

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I’ve seen so many lists, videos and gotten a ton of advice about what to pack in my hospital bag for labor + delivery. Use this detailed blog for what to pack in your hospital bag!

I packed what seems like EVERYONE recommends. Of course, everyone has different needs but I wanted to show you what I am personally packing for myself, my husband and our baby! Leave your hospital bag must-haves in the comment section!

Better to be prepared than not at all. Even if you overpack a little (which is bound to happen), it’s so much more comforting to feel as though you have exactly what you need + more. Of course, the hospital offers a lot of items to you but they are the bare basics. If you’re like me and you enjoy the comforts of home and your own personal things when you go places, this is for you!

When is the best time to pack a hospital bag for baby’s arrival?

It seems like 34 weeks is a great consensus on when to have the bag packed and ready to go. It might take a while for some items to come in so start to order around 32 weeks pregnant. If you’re at risk for early labor, you might want to pack further in advance, for example, around 30 weeks.

Furthermore, tell your partner to pack their bag too or pack it for them if you know it will never happen on their end. I think the most organized way to do it is to have three bags, one for the person giving birth, one for the partner and one for baby. If you want to keep your items more contained, pack a bag with your partner.

Lastly, the best time though is whenever YOU feel is right and what will give you peace of mind. Are you a planner? Do it earlier! Totally overwhelmed and need help? Ask an organized friend or your mom to help you sort it out!

For Mom:

Cute hospital bag: I love this one from Childhome. It’s so chic and HUGE and can fit so much!

Clear toiletry bags: so that you can see clearly what items are in what bag.

Going home outfit: I wanted something cozy + comfy. I decided to go with the Hatch Hospital Departure Bundle. It’s pricy but it’s so soft, comfortable and will be perfect for postpartum as well. I love this for a more affordable option!

Gown for labor and birth: This Frida Mom hospital gown is PERFECT. It opens in the back for epidural access, it opens in front for easy skin-to-skin or nursing, and it is so soft and luxurious feeling. It’s a one size fits all so don’t even worry about sizing! It’s big, spacious and comfy for any size mama or bump! So much better than the gown you’d be given at the hospital and it’s only $29.

Grippy socks: for that slippery hospital floor!

Flip flops for shower: Because hospital shower floors should never touch your bare feet (lol). These are cushy, waterproof and the best shower or walking around the hospital shoe.

Slippers: so that your feet can stay warm if you are walking around. These smiley slippers are beyond cute and cozy. Only $19 too!

Nursing bras: I can’t get over how comfortable these nursing bras are!

Postpartum underwear: this is an option if you don’t want to use disposable ones. I wanted to have the option of both. The material is so soft.

Silverettes nipple protectors: apparently, these are every Italian woman’s secret to saving their nipples while breastfeeding. This in addition to the nipple care set below should help a lot with the breastfeeding journey

Nipple care: This set seems great. Breastfeeding can really take a toll on your nipples. This comes with two steps. Step 1: Soothe with Cracked Nipple Saline Spray . Sterile saltwater in a convenient spritz Step 2: Hydrate with No-Mess Nipple Balm. Lanolin-free oil that’s easy to apply for mess-free relief.

Eye masks: the hospital lighting can be bright and overwhelming, use these!  

Lip balm: to combat the dry hospital air! The last thing you want is dry lips during your stay at the hospital. This one is natural and vegan.

Bath towels: one for you and one for your partner. Hospital towels are thin and small. Bring your own if you are a little extra like me.

Car seat: We got the Nuna PIPA lite RX! Heard amazing things about it. It is so well-made. What I love is that this one comes with a base for your car BUT you don’t need the base necessarily. The car seat can be buckled in without the base too (great for grandparents and easy transferring!)

Electrolyte packets: giving birth is a lot of work, mama. Stay hydrated with these packets – they are sugar-free, vegan and non-GMO and they taste like yummy pink lemonade.

Nursing pillow: if you plan to breastfeed, check out this nursing pillow for easier nursing.

Waffle Robe: if you don’t want to get dressed fully at the hospital but want to have something on, a robe is perfect.

Peri bottle: this one comes highly recommended. Pee more comfortably postpartum with this.

Instant ice pads: for soothing your V after birth! A more comfortable, pain-free recovery will be much needed. Instant cold therapy for instant relief. Life-saver!

For Partner:

Phone chargers: it is important to get extra long chargers that are 10+ feet so that you can easily reach.

Snacks: bring snacks that don’t need to be refrigerated in case they don’t give you a mini fridge in your room.

  • granola bars
  • cereal
  • dried fruit
  • apples
  • clementines
  • bananas
  • crackers/chips/pretzels
  • peanut butter packets
  • popcorn

Toiletries to share: Toothbrushes, toothpaste, mini shampoo + conditioner, body wash (add this to a travel size bottle), deodorant for mom, deodorant for dad, hair gel 

(we are sharing everything except deodorant!)

Our own pillows 

Outfit to sleep in, going home outfit 

Sweatshirt 

Extra Blankets: the room might be cold and the hospital blankets are thin, bring an extra or 2!

For Baby:

Diaper bag: I packed all of the items for baby in my diaper bag from caraa sport. It’s so chic and it’s vegan! It has so many compartments, pockets and its super well-made.

2 outfits for baby (1 smaller 1 bigger): ya never know what size your baby will be so bring a few different sized outfits for them. I love the clothes from Monica + Andy! This set is so cute (shirt, pants, hat).

Sleeper: bring something soft, warm and cozy, for your baby to sleep in.

Onesies: bring a few onesies, they could come in handy. This organic cotton 8-pack is $15.99. What a steal!

Going home outfit: I am bringing a couple options from Monica + Andy and Colored Organics.

Socks: don’t let baby’s feet get cold.

Formula: Also, planning on formula feeding? Bring an option with you if you don’t want to use what the hospital offers.

Burp cloth: bring a few burp cloths, these are the softest, nicest burp cloths. I love muslin material.

Swaddle: these gorgeous, breathable, bamboo swaddles are softer than any swaddle I have felt – they are luxurious and perfect for wrapping up your new baby.

Baby blanket: OMG. Best baby blanket ever. It’s not too heavy or too thin and it’s buttery soft (and affordable!) $22 for this amazing blanket, and the colors are so earthy and neutral. Double love.

Nail file: baby might be born with long nails, we don’t want them scratching themselves!

Hope this is helpful for what to pack in your hospital bag, from a first time (vegan) mama!

Are you a vegan mom too? Make sure to check out this blog on whether breastmilk is vegan!

xoxo,

Danielle

Is a vegan diet safe for children?

by 3 Comments

It goes without saying that a well-planned plant-based vegan diet is one of the healthiest, nutrient dense ways of eating for adults. We can thank all of the research and scientific evidence that exists today. But what about for children? Is a vegan diet safe for children?

With proper knowledge and planning, a plant-based diet contains all the proper building block so f a healthy diet. A nutrient dense, vegan diet contains healthy fats, protein, complex carbohydrates, and of course, an abundance of vitamins and minerals. 

What are the benefits of feeding children a plant-based diet?

When it comes to raising children, however, some parents wonder if a plant-based diet, free of meat, dairy and eggs, is just as beneficial for kids. The question is: Is a vegan diet safe for children? The answer? Yes!

There is a misconception that it is unhealthy/unsafe for children or teenagers to consume a plant-forward diet without animal products.

Let’s unpack this myth.

Studies show that if nutrient and calorie needs are met, a well-balanced vegan diet is entirely healthy for children to adapt, as well. 

In fact, there are some major benefits to raising your child vegan:

  1. Studies show that children that consume a vegan diet have a healthier relationship with their bodies. This decreases the rate of eating disorders amongst vegan children later on in life.
  2. This is likely due to the abundant amount of nourishing foods that are offered in a vegan diet. In short, this creates a healthy relationship to food and diminishes the likelihood of restriction as they grow older. 

Are there health benefits for children who consume a plant-based diet?

Research also shows that a vegan diet decreases the risk of childhood obesity, heart disease, diabetes and high cholesterol, all of which can be maintained well into adulthood.

Additionally, children raised on a vegan diet have higher levels of important vitamins and minerals, such as folate, fiber, carotenoids, and magnesium. 

Many children are lacking in fiber and are often prescribed laxatives by their pediatricians.

Is it difficult to plan a plant-based diet for children?

A plant-based diet for children may seem as though it takes a bit more planning than a traditional diet.

However, once you learn about plant-based protein alternatives and the ins and outs of making plant-centered meals, it’s actually quite simple.

Children’s bodies are rapidly growing and developing throughout the different stages of adolescence. Therefore, it is important to plan a child or teenager’s meals to contain carbohydrates, fats and protein as well as many colorful fruits and veggies.

As long as you are preparing well thought-out meals and snacks, it is entirely attainable to create wholesome and nutrient-dense vegan dishes for your children (without sacrificing taste)! 

Continue reading to learn more about the most important vitamins and nutrients to keep in mind when raising vegan children!

Vitamins and Nutrients to be Mindful of When Raising Your Child Vegan:

Let’s break it down into macronutrients and micronutrients.

Macronutrients:

Protein: We all know that protein is a key part of everyone’s diet, no matter your age or what your diet looks like.

Many children are raised on animal proteins that are readily available at grocery stores and restaurants. It may take some initial research and education to learn about plant-based protein/meat alternatives.

However, that does not mean that vegan proteins are not plentiful and easy to find.

A few kid-friendly vegan protein sources include lentils, chickpeas, quinoa, beans, and tofu/tempeh. We recommend lentil, chickpea and bean pastas for your young ones! 

Try our Vegan Chickpea Noodle Soup for a kid-friendly meal that is filled with delicious veggies and protein-packed chickpea noodles! 

Healthy Fats:

An adult consuming a plant-based diet may be consuming a low-fat plant-based diet, especially if their cardiologist is trying to prevent or treat heart disease.

Growing children, require more grams of fat per day than adults for their developing brains.

Fuel your children with avocado, olives, olive oil, coconut, flax seeds, hemp seeds, chia seeds, nuts like almonds and cashews and seeds like pumpkin, sesame or sunflower.

Micronutrients:

Vitamin b12: Vitamin B12 is the only vitamin that cannot be attained through (almost) any plant food sources, which means that most vegans will take a vegan B12 supplement throughout their lifetime.

There are many kid-friendly (and gummy!) varieties on the market that are easy to include in your child’s daily routine.

However, B12 is found in nutritional yeast, which is a savory vegan food source with an almost cheese-like flavor – perfect to add to any children’s meal! 

Our Vegan Copycat Panera Mac and Cheese is a great source of nutritional yeast and definitely kid-approved!

Vitamin D: the reality is that most people struggle to get an adequate amount of this vitamin in their diet.

Vitamin D helps to absorb the calcium in the body. It also improves immune function, so it is especially important for children to get enough of it in their diet.

A few vegan sources of Vitamin D include mushrooms and fortified almond milk, orange juice and cereal. 

Whether you are raising your child vegan or not, it is recommended that children (and adults!) take a Vitamin D supplement to make sure that they are fulfilling their needs. Never forget the power of the sun to increase Vitamin D, as well! 

Riboflavin:

Riboflavin is an essential vitamin for a multitude of reasons.

Not only does it improve hair, skin, eye and liver health, but it also helps the body convert food to energy and acts as an antioxidant – just to name a few of its benefits!

Therefore, it is imperative that growing children get enough Riboflavin in their diets.

Luckily, many delicious vegan food sources contain this vitamin, such as almonds, whole grains, wild rice, tofu, sweet potato, green beans, broccoli, brussel sprouts and spinach! 

Try our One Pan Vegan Dinner that is delicious, ready in 30-minutes and contains an abundance of Vitamin B2-containing ingredients that children will love!

Can you get enough calcium on a vegan diet?

Calcium: Calcium plays a major role in a child’s development when it comes to building and maintaining strong bones.

A vegan diet is filled with nutrient-dense and Calcium-rich foods. The most important part is just making sure that your child is consuming enough of them, especially during the rapidly changing stages of adolescence.

A few great vegan Calcium sources include bok choy, kale, broccoli, chickpeas, beans, peas, and lentils!

Make our Vegan Black Bean Brownies for a healthier take on a childhood classic! 

So, is a vegan diet safe for children?

Of course, if you are a parent that is considering raising your child vegan, it is always important to discuss diet changes with your pediatrician or trusted healthcare practitioner first.

They will ensure that your child is developing at a healthy rate and fulfilling all of their nutritional needs.

Parents may request regular blood work to monitor this, as well as receive in-depth supplement and vitamin recommendations from their pediatrician.

This will ensure they are getting all of the vitamins and minerals that they need. 

No matter what and how you feed your child – whether that is vegan or not – it is a great idea to make sure that your child is eating a plant-forward diet filled with plenty of fruits and vegetables.

This will provide them with important nutrients and start the habit of healthy eating at a young age! Now you know how to answer when someone asks you “is a vegan diet safe for children?”, you can tell them yes!

So, is Breast Milk Vegan?

by 1 Comment

It is a well-known fact that breast milk is one of the healthiest things you can feed your baby – it’s packed with vitally important nutrients, vitamins, and minerals that are key players in a baby’s development and growth. It is the perfect food for nourishing a newborn.

While this is undisputed across the spectrum of mothers, doctors and health professionals alike, it does not always mean that breastfeeding is an option for every mother, nor does it mean that it is right for every mother.

So before we dive in, the most important thing to note is that however you decide to feed your baby is right. Fed is best. Period. 

What does it mean to be vegan?

However, when discussing the topic of breast milk, another interesting question comes to mind – is breast milk considered vegan?

While some people – vegans and non-vegans alike – may never think twice about this, there is much confusion in the non-vegan community as to whether or not breast milk is a vegan food source, and whether a vegan woman can feed her child breast milk without breaking her vegan code of ethics. So let’s unpack this! 

To begin, it is important to discuss the true definition of veganism. In order to do so, we’ll break it down into two different categories: dietary vegans and ethical vegans.

  • Dietary Vegan (someone who consumes a plant-based diet): Dietary vegans do not consume anything that contains animal or animal products. Therefore, vegans do not eat anything that contains dairy, meat, eggs and even honey. 

    Please note this could be someone who chooses to consume a plant-based diet for health or environmental reasons or both!
  • Ethical Vegan: Ethical vegans take it a step further and, in addition to practicing dietary veganism, they do not use any product that may exploit or harm animals. So for example, an ethical vegan is strict about which skincare and lifestyle products they use that may contain an ingredient that was derived from an animal product.

    Additionally, ethical vegans avoid wearing fur and leather, as well as visiting zoos or animal parks where animals are exploited for entertainment. The welfare and compassion of animals is of utmost importance to them. 

Can a vegan mother breastfeed her child and still consider herself vegan?

In both instances, whether a woman simply eats plant-based for health reasons or is an ethical vegan, breast milk is vegan!

The reality is that the mother is not being abused or taken advantage of for her milk. In fact, it is quite the opposite!

Since breast milk is so incredibly healthy for a growing baby, a woman who is able to breastfeed is actually doing the best thing she can do for her child and providing the most nutrient-dense food source available. 

The ethics:

In the case of ethical vegans, it is safe to assume that the woman is consenting to breastfeeding her child, and therefore she is not being exploited.

To break it down even more, the mother is taking something that her body made specifically for her child and using it for the betterment of their health.

In other words, she is not taking the milk from another animal (i.e., taking advantage of another animal) and using it to feed her baby.

Additionally, breastfeeding is one of the highest acts of compassion between a mother and child – something ethical vegans care deeply about! 

Is breast milk a dairy product?

So yes, breast milk may be a “dairy product” since it is produced from a mammal (humans are animals, too)!

But no, a practicing vegan will not be breaking their moral conscience by breastfeeding their newborn baby – they will actually be providing crucial nutrients to their baby through their breast milk.

What are the benefits of breast milk?

In fact, the vitamins, antibodies, fats and proteins in breast milk all play a big part in supporting the child’s nervous system development, protecting against viruses and infections, lowering the risk of allergies and asthma later on in life, and even aid in eye and ear health – just to name a few! 

Breast milk benefits:

  1. boosts baby’s immune system
  2. lowers risk for type 1 + type II diabetes
  3. reduces risk for SIDS (sudden infant death syndrome)
  4. lowers asthma risk
  5. breast-fed babies tend to have lower hospitalization rate

Again, whether you choose to breastfeed your child (or if you are not able to) or not is a decision that is entirely up to you.

But if you are questioning whether or not breast milk is vegan and whether breastfeeding supports a vegan lifestyle, the answer is a resounding yes! 

One-Pot Healthy Orzo (10 minute dinner!)

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One-Pot Healthy Orzo

This One-Pot Healthy Orzo dinner dish is the perfect mess free dinner that everyone will love. This dinner dish has the perfect balance of carbs from the orzo, protein from the chickpeas, and vitamins from the veggies.

This is the perfect dinner to make when you need something quick and easy, or have guests coming over and need to feed a large crowd. We love a no-mess dinner because it’s made in one-pot. Other no-mess dinners I think you’ll love are my One Pan Tuscan Pasta and Easy Peanut Udon Noodles.

veggies

What ingredients do I need?

  • Orzo
  • Yellow Onion
  • Chickpeas
  • Cherry Tomatoes
  • Zucchini
  • Peas
  • Spinach
  • Olive Oil
  • Garlic
  • Salt
  • Pepper
  • Garlic Powder
  • Vegan Parmesan
One-Pot Healthy Orzo

How to make it:

  1. Sauté the onion, garlic, tomatoes, zucchini and chickpeas.
  2. Add in the orzo and the water.
  3. Stir until all of the liquid is absorbed and add in the spinach and peas.
  4. Add in salt, pepper, and garlic powder and stir.
  5. Top with vegan parmesan and enjoy!
One-Pot Healthy Orzo

What are the health benefits of this dinner?

Finding a dinner for you and your family that is both nutritious and easy can sometimes be difficult. This One-Pot Healthy Orzo dinner is the perfect combination of both.

The orzo and chickpeas have a great amount of protein which will give you long lasting energy and help you to feel full. This recipe is loaded with vegetables like tomatoes, spinach, onion, peas, and zucchini which are packed with fiber and antioxidants.

One-Pot Healthy Orzo

Substitutions:

Orzo: While you could always use a gluten-free orzo if you have an allergy, another substitution for this is quinoa, farro, rice, or noodles.

Chickpeas: Any time of bean can be substituted for the chickpeas. For example, navy beans, northern beans, or cannelini beans.

Zucchini: If you have an allergy or disliking, you can substitute the zucchini, or really any of the veggies, for other veggies like squash or eggplant.

One-Pot Healthy Orzo

Helpful Tips:

  • Store in the fridge for up to 4 days.
  • Make sure to stir the orzo often while it’s cooking so it does not adhere to the bottom of the pot!
  • Add more liquid to the orzo if you use up the 4 cups and it’s still not tender.
  • To keep the pasta from sticking together, add a little olive oil.
  • I am obsessed with my Caraway Dutch Oven. It is non stick and makes cleaning up so easy.

Other recipes you might like:

  1. This roasted vegetable orzo salad is a great dinner or lunch option!

2. Creamy vegan pumpkin alfredo is so indulgent (and healthy) you would never guess it’s dairy-free.

3. Need a great tofu recipe? Make this vegan teriyaki tofu! It’s delish.

One-Pot Healthy Orzo
Print Recipe
4.87 from 15 votes

One-Pot Healthy Orzo (10 minute dinner!)

This one-pot healthy plant-based orzo dinner is a quick and easy dinner for those lazy nights.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: dinner
Cuisine: American, Italian
Servings: 6
Calories: 359kcal
Author: Danielle Brown
Cost: $12

Equipment

Ingredients

  • 1 tablespoon olive oil
  • 1 cup onion diced yellow
  • 1 tablespoon garlic minced
  • 2 cups cherry tomatoes
  • 1 cup zucchini diced
  • 16 oz orzo
  • 4 cups water
  • 1 15oz can chickpeas
  • 1 cup peas frozen
  • 2 cups spinach chopped
  • ½ teaspoon garlic powder
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoon nutritional yeast
  • vegan parmesan
  • lemon juice squeeze fresh
  • parsley fresh flat leaf

Instructions

  • Prep your vegetables! Dice the onion, mince garlic, half the cherry tomatoes, dice the zucchini and strain and rinse your chickpeas.
  • In a large pot on medium heat, sauté onion, garlic, tomatoes, zucchini and chickpeas for a few minutes.
  • Pour in the orzo and water to your pot. Add in the salt. You can start with 4 cups of water and then add 2 cups more if the orzo still isn't tender. Bring to a boil.
  • Turn stove down to medium and stir every 30 seconds until all of the liquid is absorbed. When it's almost done, add peas and spinach. This should take about 10 minutes.
  • Taste the orzo when the liquid is absorbed and make sure it is tender to your liking.
  • Season with nutritional yeast, pepper and more salt to taste if needed.
  • Sprinkle on vegan parmesan, garnish with some fresh parsley, squeeze in fresh lemon juice and enjoy!

Notes

  • Store in the fridge for up to 4 days.
  • Make sure to stir the orzo often while it’s cooking so it does not adhere to the bottom of the pot!
  • Add more liquid to the orzo if you use up the 4 cups and it’s still not tender.
  • To keep the pasta from sticking together, add a little olive oil.
  • I am obsessed with my Caraway Dutch Oven. It is non stick and makes cleaning up so easy.

Nutrition

Serving: 1g | Calories: 359kcal | Carbohydrates: 67g | Protein: 14g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 418mg | Potassium: 545mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1408IU | Vitamin C: 30mg | Calcium: 55mg | Iron: 2mg

Made with love,

Danielle

HealthyGirl Holiday Gift Guide 2022

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Happy holidays healthy besties!

In this healthygirl holiday gift guide you’ll find: gifts for the everyday girl, the men in your life, gifts under $20, gifts for the pregnant mama to-be, and more.

Everything listed is vegan friendly + cruelty-free. There is something for every kind of healthy girl on this list so whether you need help with ideas for your family + friends or if you need some ideas for yourself, this list will help you out.

For the everyday girl:

Get any of these gift ideas for the everyday girl: anything from a nice pajama set to an aritzia jumpsuit, you will find the perfect present for your best friend, sister, cousin, or your very cool mama.

  1. waterdrop starter set: whether it’s your super athletic bestie, or a gift to family, waterdrop’s naturally flavored drink cubes encourage you to drink water throughout the day. Flavor recs: youth, love, zen and vibe. They are so small you can take the drops anywhere, and it also fits right into your water bottle. (discount code: HGK15)

  2. healthygirl merch: let everyone you know be a part of the HealthyGirl club this holiday season! Get matching sweatshirts for you and your healthy bestie, a smoothie cup, super chic dad hat, or a reusable shopping tote to do all of their grocery shopping with. I recommend sizing up in the crewneck for a cozier fit.

  3. elevated pajamas: cozy up this holiday season and give the best gift of all, monogrammed pajamas! KIP allows you to customize your pajamas with monogrammed stitched initials to make the gift more personal for that special person in your life. Along with the KIP monogrammed pajamas, I am also obsessed with the Tommy John sleepwear sets.

  4. fanny pack: if you’re unsure of what to get the girl-on-the-go, this is it. Dagne Dover has a variety of different purses, bags, backpacks, and organizers all made from different eco-friendly vegan material.

  5. glass to-go cup: this water bottle is so chic and so cute and sure to be loved by anyone who receives it. The lid is made from BPA free bamboo that is dishwasher safe. Helping the earth and looking cute? Definitely a win win.

  6. aritzia jumpsuit romper: your bestie will be thanking you for a while for this one. It is trendy, versatile, and any outfit that you don’t have to pick a top and bottom for is a win in my book.

     
  7. artisan coffee: this Lifeboost ethically sourced coffee is organic, fair-trade, third-party tested for mycotoxins and pesticides and is low-acid for those with a sensitive stomach. They have all different varieties of roasts as well. This is THE gift for your coffee-loving friend. 

  8. tea kettle: the fellow tea kettle is gorgeous. It is one of my favorite kitchen countertop items because it is so aesthetically cute, but also used every single day. This kettle heats up and brews liquid so quickly to help make the perfect cup of tea or coffee.

  9. good quality chocolate: the dr. bronners variety pack of chocolate is literally the best. The way to a girl’s heart is most definitely with chocolate. This variety pack is perfect for getting to sample multiple chocolate flavors.

  10. beauty services: a giftcard for a blowout, mani/pedi, facial or massage are all great options.

  11. veja sneakers: veja sneakers are all the rage, I just got a pair and I have been missing out. I got the beige and white ones because they go with everything. The best part is that they have a cruelty-free, vegan leather line of veja sneakers!

  12. workout membership: I am loving sculpt society workouts and I am in the prenatal program. Gift this to the girl in your life who would love online workout classes.

For the men in your life:

I think that it’s safe to say, men are the hardest to shop for! I am always racking my brain to come up with a gift for the men in my life. So use this list to shop for your brother, boyfriend, husband, grandpa, fiance, or dad!

  1. spa robe: If you are looking to get a guy in your life a robe this is the perfect one. The quality is incredible and it lasts multiple washes.

  2. turkish cotton slippers: give your man that perfect at the spa feeling with these luxury slippers that don’t cost luxury price. They come in multiple colors and sizes and have a rubber sole on the bottom.

  3. topgolf gift card: this is such a fun activity for your man and his friends!

  4. pickleball set: this gift is one you’ll end up loving too. Pickleball is the fastest growing sport in the US right now. You’ll have so much fun learning a new sport together and will become hooked!

  5. aesop shaving kit: help the men in your life step up their self-care. Get the perfect shave with aesop’s shave kit – it smells amazing too!

  6. fitness tracker: a fitbit is one of the more affordable fitness trackers out there, my dad and husband wear theirs everyday to track sleep, calories, heart rate, etc.

  7. gym bag: every guy needs a great gym bag and this is it.

  8. cushy office chaircushy office chair: trust me, they will love this sleek office chair, it’s the best for posture and back support too. I recommend the all black one.

  9. wine decanter: this is for the drink lover in the family (we all have a few of those)! My dad loves wine, so I know he’d love this!

  10. a reusable water bottle: my husband loves this BPA-free matte black reusable water bottle – he always takes it to work, the gym, or running errands. This is great for the guy on-the-go! The matte black is perfect for fitting in with your home aesthetic. No one like an ugly water bottle, am I right?

For the mom to be:

I am now in my 2nd trimester and these are some of my pregnancy must-haves.

  1. belly oil: one word – obsessed. As your little one starts to grow, so will your belly. To help keep my skin moisturized and stretch marks limited, I have been using the Hatch belly oil every night.

  2. alo yoga jumpsuit onesie: I have been LIVING in this outfit. I bought the black and cinnamon in a size medium, I usually wear a small, for pregnancy and it is perfect for accommodating my growing bump. It’s stretchy, comfy and makes getting dressed so easy because it’s a onesie. This isn’t meant to be a maternity outfit but omg it works so well as one. So gift this to your pregnant self or to a preggie friend.

  3. pregnancy cookies: These cookies by Agni are insanely good and are for helping balance hormones, regulating cycles, fatigue, breakouts and bloat. The ingredients are organic, gluten free, vegan, refined sugar free and by the taste, you would never know they were healthy!

  4. natalist morning sickness tea: if you need a great herbal tea to soothe your pregnancy nausea, try this one. During my first trimester, if I ever needed some warm tea, the first thing I would go for is my Natalist tea. The combination of the ginger and peppermint is perfect for combatting nausea.

  5. red raspberry leaf tea: for the pregnant woman who could use a little self-care and love, get her this red raspberry leaf tea.T This is especially great during the 3rd trimester. It tones the uterus and prepares the womb for childbirth. Pair with a chic mug for a more complete gift, if you’d like.

  6. expecting better book: my doula recommended this! When finding out I was pregnant a million things raced through my head. I was overwhelmed with joy and the unknown. Expecting Better is all about how to truly enjoy the journey of pregnancy while relieving stress and anxiety.

  7. body pillow: getting sleep is a necessity when pregnant, but can sometimes become more and more difficult to get comfortable. This body pillow can be molded and formed to you and your body to help you find a position that is comfortable for you to get some much needed rest.

  8. cool maternity jeans: I honestly was dreading getting maternity jeans because I thought they were ugly, then I found hatch.

Gifts Under $20

Buying gifts for friends and family but want to keep it budget-friendly? There are so many great gift ideas that are under the $20 price point.

  1. UGG socks: who doesn’t love cozy, fuzzy socks that literally feel like a soft cloud when you put them on? This is a great stocking stuffer, little gift for a friend, or something that could be cute paired with a box of your favorite tea. 

  2. milk frother: gift this milk frother to the homemade drink lover in your life. This is perfect for making matcha, lattes, and yummy coffee drinks at home. 

  3. silicone baking mats: for the person who loves cooking and baking, these silicone baking mats are great because they provide a non-stick surface on a baking sheet that’s completely reusable. This is an eco-friendly alternative to parchment paper and foil.

  4. mini skincare set: Youth to the People is one of the most popular skincare brands that also happens to be vegan and have amazing ingredients. Get the skincare obsessed person in your life this mini travel set of the Superfood Kale + Green Tea cleanser + moisturizer 

  5. gourmet peanut butter: this gorgeous jar of peanut butter is such a thoughtful gift for the foodie in your life. It’s made with golden roasted peanuts and New Zealand sea salt. 

  6. lululemon undies: my Lululemon underwear is my favorite underwear I own – it’s the best because it’s comfortable, seamless and undetectable under leggings.

  7. chic dish towels: these waffle-terry tea dish towels from Crate and Barrel are stylish and functional. They come in white, indigo, gray and black. Machine washable and 100% cotton, you can’t beat this deal of two towels for $14.99. 

happy holidays and happy gifting! Hope the healthygirl holiday gift guide 2022 was helpful.

xox,

Danielle

Roasted Vegetable Orzo Salad (with hummus dressing!)

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Roasted Vegetable Orzo Salad

This roasted vegetable orzo salad is the perfect life changing salad to bring to a party or make for guests. It has all of the nutrients you need including protein from the chickpeas, vitamins from the veggies, and carbs from the orzo. This well balanced dish will be a crowd favorite that everyone will end up falling in love with. If you love this orzo salad, try Quinoa Broccoli Salad or Meal Prep Salad with Orzo next!

roasted vegetables

What ingredients do I need?

  • Orzo
  • Red bell pepper
  • Carrots
  • Cauliflower
  • Zucchini
  • Red onion
  • Chickpeas
  • Vegan feta
  • Parsley (for garnish!)

For the dressing:

  • Homemade hummus (store-bought works too!)
  • Lemon
  • Water
  • Olive Oil
  • Garlic
  • Salt
  • Pepper
Roasted Vegetable Orzo Salad

What are the health benefits of this salad?

There are so many health benefits to this roasted vegetable orzo salad.
The bell pepper, carrots, cauliflower, and zucchini are high in antioxidants and fiber. The chickpeas along with the hummus dressing provide a great source of protein. Orzo also adds a great amount of protein while helping to give you lasting energy and fullness.

Roasted Vegetable Orzo Salad

How to make it:

  1. Chop up all of the veggies and put on a pan.
  2. Place the veggies in the oven at 425 F for 30 minutes.
  3. Cook the orzo. While the orzo is cooking, heat the chickpeas up in the microwave with some EVOO, salt and pepper.
  4. Add all of the ingredients to a large mixing bowl.
  5. Mix the dressing in and garnish.
Roasted Vegetable Orzo Salad

Substitutions:

Orzo: While you could always use a gluten-free orzo if you have an allergy, another substitution for this is quinoa, farro, rice, or noodles.

Chickpeas: Any time of bean can be substituted for the chickpeas. For example, navy beans, northern beans, or cannellini beans.

Zucchini: If you have an allergy or disliking, you can substitute the zucchini, or really any of the veggies, for other veggies like squash or eggplant.

Important tips:

  • Have extra orzo? Add some olive oil to it before storing it so it does not end up in a clump.
  • Store in the fridge up to 4 days.
  • Extra dressing leftover? Store in a container in the fridge up to a week.
  • You can eat this warm or cold the next day.
  • Furthermore, feel free to make a double batch of the dressing if you like it saucier.
  • Make your own homemade vegan hummus to use in the dressing!

Get my salad recommendations:

If you like this easy salad idea, you are going to love the Mango Mama Salad

Print Recipe
4.95 from 18 votes

Roasted Vegetable Orzo Salad (With hummus dressing!)

This warm and delicious orzo salad will be a crowd pleaser that your guests are sure to love.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: dinner, Lunch
Cuisine: American, Mediterranean
Servings: 6
Calories: 439kcal
Author: Danielle Brown
Cost: $14

Equipment

Ingredients

  • 3 cups orzo cooked
  • 1 bell pepper diced red
  • 3 carrots diced large
  • ½ cauliflower head of chopped
  • 1 zucchini cubed
  • 1 red onion diced
  • 1 15 oz can chickpeas rinsed and drained
  • ½ cup vegan feta
  • 2 tablespoon olive oil
  • salt
  • pepper
  • garlic powder

hummus dressing

  • ½ cup hummus
  • 2 tablespoon lemon
  • 1 tablespoon water
  • 2 tablespoon olive oil
  • garlic powder
  • salt
  • pepper

Instructions

  • Preheat oven to 425 F
  • Chop up the vegetables and put them on a baking sheet. mix in olive oil and spices. Cook for 30 minutes.
  • While the veggies are in the oven, cook the orzo.
  • Warm up the chickpeas in a microwave safe bowl for one minute with a little bit of olive oil, salt, and pepper mixed in.
  • Once the orzo is finished, strain and add a little bit of olive oil to keep the orzo from clumping.
  • In a large bowl, add the roasted veggies, chickpeas and orzo.
  • Make the dressing by mixing all ingredients together. Pour the dressing into the bowl with all of the ingredients.
  • Mix it all up and garnish with parsley.
  • Enjoy!

Notes

  • Have extra orzo? Add some olive oil to it before storing it so it does not end up in a clump.
  • Store in the fridge up to 4 days.
  • Extra dressing leftover? Store in a container in the fridge up to a week.
  • You can eat this warm or cold the next day.
  • Furthermore, feel free to make a double batch of the dressing if you like it saucier.

Nutrition

Serving: 1g | Calories: 439kcal | Carbohydrates: 69g | Protein: 13g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 122mg | Potassium: 616mg | Fiber: 7g | Sugar: 7g | Vitamin A: 5789IU | Vitamin C: 60mg | Calcium: 57mg | Iron: 2mg

Made with love,

Danielle

Five Hacks To Start Your Day Feeling Great

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Your alarm goes off . . . and then what?

Too many of us roll over, turn off the alarm, and then do one of two things; we stay sitting on the bed, phone in hand, while dealing with every notification, text, email, and headline that came in overnight, or immediately get into work mode, stressing about the day ahead, and plowing through the morning routine without taking a single moment for ourselves!

Time is precious, but besties, so is your mental health. Taking just a couple minutes to center yourself – focusing on how you feel, and not immediately getting distracted by the many external factors that run the day– can help you to feel good for the rest of the day.

1. Go for a walk

While not everyone has time for a full workout before clocking in, a quick stroll can also be super beneficial. Not only does it signal to your body that you are beginning the day with positive motion, it can help wake up your senses. Focus on the feel of your feet hitting the grass or pavement, the sounds of your neighborhood starting the day, and the warm or cool air on your skin.

2. Affirmations

A daily affirmation practice is as simple as choosing a saying that makes you happy to hear, and saying it to yourself out loud. It can be as specific or broad as you want, from “I am present” to “I will rock that meeting!” While this habit is designed to help you talk yourself up, it can also help you gauge how you are feeling to start the day – your “emotional temperature,” so to speak. If you’re having a little trouble saying believing your own affirmation, it may signal to you that you need to be a little gentler with yourself on that particular day.

3. Pour yourself a glass of lemon water

Keeping yourself hydrated starts first thing in the morning! Water is crucial for proper brain function and curbing anxiety, and staying on top of staying hydrated is especially key during the hot summer. Squeezing lemon juice into your water can make it extra hydrating, and can also stimulate the digestion system which prevents constipation.

4. Do a meditation

The science behind the benefits of meditation has grown over the past few years, along with the practice’s popularity! The ultimate goal of meditation is to “just be” with your feelings and your breath. Taking a few minutes to do this can help you to feel calmer and more present over the course of your day, and overtime, help with emotional reactivity. There are a number of subscription-based apps on the market that offer meditations of varying lengths, and websites that provide free practices (Ten Percent Happier, Headspace, Calm).

5. Write a gratitude list

Writing out what you are grateful for helps to wire your brain to see the good in your life first thing in the morning, especially if you make this a long-term habit! Use Your list can cover the big, exciting things – someone important to you, that recent career milestone, an upcoming epic vacation – or things that are more simple, from having a roof over your head, to that awesome smoothie you’re planning to have for breakfast. Whatever brings you joy, writing or typing out a few examples serves as a reminder first thing that there are things around to feel positive about each and every day.

Check out this 5-minute gratitude journal.

Once you use these five hacks to start your day feeling great, you are going to be a new person.

Mango Mama Salad (with creamy cilantro dressing!)

by 22 Comments

This mango mama salad didn’t go viral on social media for nothing. It’s crispy, crunchy, sweet, savory and perfectly cashew cilantro dressing makes it perfectly creamy. Of course, it’s chopped super small which makes salads WAY better. This salad is made with kale. The secret to salad not getting soggy is using kale because it holds up super well for days.

If you need a new salad recipe that’s healthy, easy and literally SO delish, this is going to be your new favorite. If you’re serving this to a crowd, my Vegan Rainbow Peanut Noodles or Spring Roll in a Bowl pair perfectly with this salad.

What ingredients do I need to make the mango mama salad?

  • Curly kale
  • Avocado
  • Fresh or frozen corn
  • Red onion
  • Red bell pepper
  • Mango
  • Cucumber

For the dressing you need:

  • Raw Cashews
  • Avocado oil
  • Cilantro
  • Lime
  • Salt
  • Garlic
Mango Mama Salad

What are the health benefits of this salad?

The vitamin C in this mango mama salad is super high which is a powerful antioxidant. This helps with collagen production, anti-aging, disease prevention, heart protection, clear + youthful skin, etc.

If you have any issues with constipation, this salad is packed with soluble and insoluble fiber. Kale is amazing veggie to add to your diet for cleaning out your colon and getting things moving. Eat this salad more often to prevent constipation. Preventing constipation will also help to combat bloating.

The healthy fats from the cashews and antioxidants from the veggies are great for brain health, and hormone health and hormone regulation.

Mango Mama Salad

How to make it:

  1. Steam the corn. The easiest method is to cut the corn off the cob and microwave for a few minutes or use frozen corn and microwave that.
  2. Chop all of the veggies and mango into a small dice! Trust me, it makes the salad better.
  3. Add all the veggies into a bowl.
  4. Blend all dressing ingredients in a high-speed blender until smooth. Pour over the salad! That’s it!

Substitutions:

Kale: Can’t have kale or don’t like it? Use shredded green + purple cabbage. It would be crunchy and hold up just as well if not BETTER than kale in this salad.

Mango: Strawberries make a great substitute if you want to swap out the mango! they are sweet and easy to find.

Cashews: I know a lot of people have cashew allergies. Don’t worry. Feel free to use hemp seeds as a nut-free substitute.

Avocado Oil: If you don’t want to add oil to the dressing, use more cashews and add more water.

Cucumber: Shredded carrots would be yummy in here instead of cucumber.

Important Tips:

  • If you’re meal prepping this salad and not eating it fresh, leave the avocado on the side.
  • Dice all of the veggies and mango into a small dice. This is a key aspect to making this salad as great as it is.
  • Store in the fridge up to 4 days.
  • Extra dressing leftover? Store in a container in the fridge up to a week.
Mango Mama Salad

Get my salad recommendations:

If you like this easy salad idea, you are going to love these rainbow peanut noodles or meal-prep friendly salad with orzo.

Mango Mama Salad
Print Recipe
4.88 from 8 votes

Mango Mama Salad (with creamy cilantro dressing!)

This easy, fresh, vegan healthy salad takes 10 minutes to make. Store in the fridge up to 4 days.
Prep Time10 minutes
Cook Time3 minutes
Total Time13 minutes
Course: Lunch
Cuisine: American
Servings: 5
Calories: 344kcal
Author: Danielle Brown
Cost: $12

Equipment

Ingredients

  • 2 cups kale chopped
  • 2 cups mango cubed
  • 1 cup avocado diced
  • 2 cups cucumber diced
  • ½ cup red onion diced
  • 1 cup bell pepper diced
  • 1 cup corn

Creamy Cilantro Dressing

  • ½ cup cashews raw
  • ⅓ cup avocado oil
  • 1 head cilantro
  • ¼ cup lime juice
  • 3 tablespoon water
  • 1 teaspoon salt
  • 1 teaspoon garlic

Instructions

  • Chop and dice all vegetables and mango.
  • Use frozen or fresh corn and steam in microwave for 3 minutes.
  • Add all vegetables and mango into a large salad bowl.

Dressing

  • Blend all dressing ingredients in high-speed blender until smooth.
  • Pour over salad, toss and enjoy!

Notes

  • If you’re meal prepping this salad and not eating it fresh, leave the avocado on the side.
  • Dice all of the veggies and mango into a small dice. This is a key aspect to making this salad as great as it is.
  • Store in the fridge up to 4 days.
  • Extra dressing leftover? Store in a container in the fridge up to a week.

Nutrition

Serving: 1g | Calories: 344kcal | Carbohydrates: 29g | Protein: 6g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Sodium: 478mg | Potassium: 614mg | Fiber: 6g | Sugar: 14g | Vitamin A: 2669IU | Vitamin C: 82mg | Calcium: 55mg | Iron: 2mg

Vegan Rainbow Peanut Noodles (easy dinner inspo!)

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These Vegan Rainbow Peanut Noodles are meal-prep friendly, super nutritious, and make for the easiest, tastiest weeknight dinner made in under 30 minutes. Vegans and nonvegans alike love this one. The peanut sauce is the highlight of this dish! If you love these noodles, then you need to try my Mango Mama Salad, Spring Roll in a Bowl, and Tuna Pasta Salad.

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Notes on Ingredients

  • Spaghetti: This recipe uses whole-wheat thin spaghetti noodles but use any kind of long noodle you’d like including gluten-free. 
  • Edamame: This addition is a great source of plant-based protein, but if you want to up the protein even more, tofu or tempeh would be delicious.
  • Soy Sauce: This adds the perfect salty flavor to the peanut sauce. If you need a soy-free or low-sodium alternative, use coconut aminos.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.

How do you make Vegan Rainbow Peanut Noodles?

  1. Boil water and cook pasta based on the package directions.
  2. While pasta cooks, prep the vegetables. Microwave frozen edamame for 3 minutes or until cooked, slice peppers, chop cilantro, and shred the purple cabbage thin.
  3. In a small bowl, whisk together sauce ingredients.
  4. Strain the noodles.
  5. To a large serving bowl, add the pasta, vegetables and sauce. Use tongs to toss. Sprinkle on sesame seeds.
  6. Enjoy!
A brown wood cutting board filled with red pepper, carrot, cilantro, and purple cabbage all chopped.
  1. Step 1: First, boil water and cook the pasta. Prep the edamame and chop the vegetables.
A bowl of vegan rainbow peanut noodles including edamame, purple cabbage, carrot, red pepper, spinach, noodles, and cilantro with a white hand in the center of the image pouring peanut sauce from a small white bowl onto the noodles.
  1. Step 2: Then, in a small bowl, mix together sauce ingredients. Strain pasta. In a large bowl, add noodles, vegetables, and sauce.
A white bowl filled with vegan peanut noodles and two brown wooden tongs sitting on the edges of the bowl. Surrounding the bowl is cilantro leaves and a white towel for garnish.
  1. Step 3: Next, toss together until sauce is evenly distributed.
A white bowl filled with vegan peanut noodles garnished with cilantro. Surrounding the bowl is cilantro leaves and a white towel for garnish.
  1. Step 4: Finally, garnish with sesame seeds and cilantro.

Commonly Asked Questions

What if I don’t have peppers/spinach/purple cabbage on hand?

You can substitute for any other vegetables you prefer! Additions to this dish that would be delicious are napa (white) cabbage, finely chopped broccoli, scallions, or Bok choy.

How long can I store the Vegan Rainbow Peanut Noodle leftovers?

Leftovers will keep in an airtight container in the refrigerator for up to five days. For another meal prep friendly noodle salad, try my Spring Roll Salad.

Can I make the peanut sauce nut-free?

Yes! You could use tahini or sunflower seed butter to keep the sauce nut-free and it will still be delicious.

How should I shred the cabbage?

The best way to shred cabbage is by using a mandolin! I seriously use mine all the time. You can also finely chop it by hand.

A close up of the vegan rainbow peanut noodles in a white bowl garnished with cilantro and sesame seeds.

Extra Helpful Tips

  • Make this dish at the start of the week so you have a meal-prepped lunch or dinner for busy days.
  • Use any kind of noodle you’d like including ramen, brown rice pasta, pad thai rice noodles, or regular spaghetti noodles.
  • For the sauce, use creamy peanut butter made with just peanuts, salt, and nothing else.
  • Top with sesame seeds, cilantro, and any other fresh herbs or toppings you enjoy like crushed peanuts or red pepper flakes for garnish.
  • If you love peanut sauce, then you need to make my Easy Peanut Udon Noodles next!

How to Store

Leftovers will keep in an airtight container in the refrigerator for up to five days. This dish is typically eaten cold so no need to reheat! If you’re serving this to a crowd, use a large wooden salad bowl for A+ presentation.

More Healthy Pasta Recipes

If you tried this Vegan Rainbow Peanut Noodles or any other recipe on my blog please leave a 5 star rating and let me know how it went in the comments below. Thanks for visiting!

a large white bowl with a small white bowl in the center filled with peanut sauce, surrounded by red pepper, carrot, edamame, cabbage, spaghetti noodles, spinach, and cilantro. laying around the bowl is garnishes of cilantro.
Print Recipe
4.95 from 34 votes

Vegan Rainbow Peanut Noodles

These Vegan Rainbow Peanut Noodles are meal-prep friendly, super nutritious, and make for the easiest, tastiest weeknight dinner. The peanut sauce is the highlight of this dish!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: dinner
Cuisine: asian
Diet: Vegan
Servings: 8
Calories: 378kcal
Author: Danielle Brown
Cost: $9

Equipment

Ingredients

  • 16 oz spaghetti whole wheat thin
  • 1 cup purple cabbage shredded
  • 1 cup carrot ribbons
  • 1 cup baby spinach
  • 1.5 cups bell pepper sliced thin
  • 1 cup edamame frozen and shelled
  • ½ cup cilantro chopped
  • sesame seeds for garnish

Peanut Sauce

  • ½ cup peanut butter creamy
  • 2 teaspoon sriracha
  • 4 tablespoon soy sauce
  • 3 tablespoon rice vinegar
  • ¼ cup water
  • 1 tablespoon maple syrup
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger powder

Instructions

  • Boil water and cook pasta according to package directions.
  • While pasta cooks, prep the vegetables. Microwave frozen edamame for 3 minutes or until cooked, slice peppers, chop cilantro, and shred the purple cabbage thin.
  • Whisk sauce ingredients together in a bowl and set aside.
  • Strain the noodles.
  • To a large serving bowl, add the pasta, vegetables and sauce. Use tongs to toss. Sprinkle on sesame seeds.
  • Enjoy!

Notes

Make this dish at the start of the week so you have a meal-prepped lunch or dinner for busy days.
Use any kind of noodle you’d like including ramen, brown rice pasta, pad thai rice noodles, or regular spaghetti noodles.
For the sauce, use creamy peanut butter made with just peanuts, salt, and nothing else. 
Top with sesame seeds, cilantro, and any other fresh herbs or toppings you enjoy like crushed peanuts or red pepper flakes for garnish. 

Nutrition

Calories: 378kcal | Carbohydrates: 55g | Protein: 15g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 621mg | Potassium: 498mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4093IU | Vitamin C: 45mg | Calcium: 57mg | Iron: 2mg

Best Plants To Have in Your Home (for Your Health)

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Calling all aspiring plant moms! This is a great starting guide for the best plants to have in your home for your health and wellness.

Looking to elevate your space with some bright, happy, greenery and improve your health simultaneously? Here are the HealthyGirl top picks for incorporating Mother Nature into your home. Plants and greenery have so many health benefits and make your space look mature, trendy, minimalist and modern.

1) Aloe Vera

Our top pick is aloe! Not only are aloe plants easy to care for, but they are inexpensive and last a long time. Having aloe around the house is great if you want to experiment with some super hydrating aloe water, and it’s helpful to have in the event of a burn (ouch!), in which case you can apply it directly to your skin. 

  • Blend aloe into your smoothie for a digestion boost!
  • Doesn’t need to be watered often
  • Freeze aloe and rub on your face for natural aloe face serum
Aloe plant in bathroom

2) Why You NEED Eucalyptus

Next is a super easy bunch of eucalyptus. A couple of dried stems of this clean greenery not only makes for an aesthetic space, but can also be a breath of fresh air – literally! Eucalyptus is great for respiratory wellness, so hanging this from the head of your hot shower will create a heavenly, steamy eucalyptus shower that’s amazing for lung health and feels like a spa at the same time. The BEST! 

The best hack is to get the eucalyptus leaves at Trader Joe’s – they are literally $3.

Eucalyptus plant in home

3) Snake Plant

Our third plant pick is a snake plant – don’t worry, she won’t bite! This plant is the most beneficial to your health of them all. It naturally filters the air, helps get rid of toxins and pollutants, and is super easy to care for. She’ll make sure you’re getting all the oxygen you need, which in turn can benefit your respiratory system, skin, and even your mood.

  • Go to a local greenhouse (you can even go to the Home Depot or Lowe’s greenhouse), and pick up a snake plant, they aren’t expensive at all.
Snake Plant

4) Homegrown Herbs

Fourth up will be exciting for anyone with a green thumb! The HealthyGirl team LOVES homegrown herbs, and we know you will, too. Anything from rosemary, mint, or basil can be easy and delicious to grow yourself. You can test your skills by tending to them from seed to sprout, or you can look into an LED Smart Garden to grow your herbs easily indoors. Check out some other great kitchen appliances.

Make sure to grow rosemary, basil and mint because they all purify the air!

  • plant herbs in your backyard if you have a house or on a balcony if you’re in an apartment style building!
  • Planting herbs at home makes it so easy to use them in your cooking.
  • Don’t want to plant herbs? Buy bunches of herbs from the grocery store and keep them in a mason jar with water (or bundled in a paper towel in the fridge).

Bonus Tip: Recycle Your Veggies

Don’t throw away the end of your romaine lettuce!

For those of you who might not be up for the challenge of mothering a plant from the very start, we’d suggest you look into propagating your own vegetables! This means that you reproduce a plant from its parent plant in the comfort of your own home.

This is as easy as cutting off a plant’s base and placing it in a shallow cup of water, and refreshing the water on a regular basis. This also adds oxygen to the air.

You can start off with something as simple as the base of a head of celery and watch it grow until it’s ready to harvest for your next salad. Yum!

We hope you find ways to green up your space and sow good vibes all around you. Now you know some of the best plants to have in your home for your health. Happy planting, besties!

How to Organize Your Fridge Like a Pro

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We’re all guilty of it. That bag of lettuce you buy week to week only to throw it away in dismay because it went bad before you could eat it. Yup – it happens to the best of us! I mean, the intention was to eat the lettuce, right? Organizing your fridge is one way to salvage the many things that can get long lost in the fridge. The HealthyGirl team is here to help you learn how to organize your fridge like a pro.

Here are some simple tools to help you organize your fridge and eliminate any food waste that can occur because of it.

Storage bins

First, get some storage bins. This helps you section off your fridge to know which items to put where. In my fridge, I have an area for vegan dairy products, drinks, condiments, vegan yogurts, fruits, vegetables, herbs, and leftovers.

This way when I am looking for something in the fridge I can always find it. You can also add labels to these bins for an added step of organization. 

Fridge Bins
Fridge Bins
Set of 6
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Food Storage Containers
Make your veggies + fruit last longer
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Strategize

Next, Always put the things that will perish first in the front. You want to make sure the food that will spoil gets eaten, and the best way to do that is making those items seen in their appropriate section.

Store your food properly for optimal longevity:

  • Don’t wash your berries until they’re ready to be eaten (unless you wash them with vinegar and dry them well)
  • Store cut up veggies like carrots and celery in a mason jar with water and a tight lid or a glass container. It will keep them fresh for up to a month!
  • Bundle your herbs in a dish towel or paper towel to keep them fresh longer
  • Once fruit is ripe, transfer it to the fridge as it will stop the ripening process and keep it fresh a bit longer.
  • Don’t put hard produce in the fridge, let it ripen on the counter.
  • Ginger and citrus fruits last longest in the fridge, otherwise they will mold.

Get a Lazy Susan

Many times the fridge will fill up with half used bottles of condiments.

One way to help keep these organized is by having a lazy susan. This way you can still access all of them and don’t have to reach in the back of the fridge. The best part about a lazy susan is that you don’t need to take everything out in order to get to the condiment you want. Just spin, and pick what you need.

Also consider getting a can dispenser.

Lazy Susan
Lazy Susan
The best organization tool
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Can Dispenser
Can Dispenser
Organize your favorite drinks
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Prep for Success

When you get your fruits and vegetables, you can combine them in bins by color or according to each meal. I like to wash my vegetables, and if I have a busy week, I even cut them up too to make for less stress later in the week.

The Clean Out

Once a week, go through your fridge and do a total clean-out. This means cleaning the fridge with a non toxic cleaner like Branch Basics, and moving some foods to the front of the fridge that may go bad. This way, they can be eaten and not wasted. Another way to avoid food waste is by freezing any leftovers or fruits and veggies that you can not use before it goes bad. By freezing your fruit and veggies you can create smoothies, stir fry, ice cream, and so much more! 


The more organized your fridge is, the more motivated you will be to cook healthy nutritious meals! Open up that fridge and get to it! Tip: add fridge clean out to your morning routine every Sunday. Read more about how to have a productive morning here.

Refrigerator Deodorizer
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Puracy Cleaner
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Make sure to sure @healthygirlkitchen on Instagram and post a picture of your organized fridge! We hope you learned how to organize your fridge like a pro.

10 Ways to Make Your Mornings More Productive and Healthy

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There is nothing like the feeling of having a super productive morning. Those mornings where you feel as though you checked everything off your to-do list, made a healthy breakfast, and got more done than you usually would all day. There are some habits you can incorporate into your daily routine to make your mornings more productive and healthy.

Bestie, when you prioritize your mornings and learn how to make them the most productive, you will feel like the best version of yourself.

How to streamline your mornings:

  1. Create a Routine: Knowing the structure of what each day brings, you’ll find that you are able to get more done. For example, every Sunday morning you can organize your fridge for the week.
  2. Make a list: Sometimes it is hard to remember everything, so use your phone or a good old fashioned piece of paper and a pen and write down what you need to remember. Use this to-do list!
  3. Water: Start your day with filling up a super cute water bottle. The cuter the bottle, the more fun it is to drink!
  4. Make your bed: When you make your bed, you are already starting with an organized day with less clutter. Try this 100% organic cotton bedding.
  5. Eat a nutritious breakfast: Too often we are running out the door and forget to eat only to end up starving by noon and not giving our body the nutritious food that it needs. The best way to avoid this. Here’s a vegan breakfast idea!
  6. Do the hardest tasks first: Also, by doing the most difficult tasks at the start of the day, you eliminate the ability to procrastinate and will be more at ease and less stressed.
  7. Be thoughtful: When you make others happy, you inherently become happier, too. Think of one thing you could do to make someone’s day better. This could be making them breakfast, sending a text, paying for someone’s Starbucks, writing a note, really anything that will make someone smile!
  8. Ditch. The. Scale: If your morning starts with stepping on the scale and letting that dictate what type of day you will have, you will not be able to heave a healthy, productive day. Let your body do the talking for you. Thirsty? Drink water. Hungry? Eat breakfast and bring some snacks!
  9. Prep your clothes: An easy morning comes with preparing the night before. One easy thing to do is to lay out what you are going to wear the night before.
  10. Beauty sleep: You should always prioritize yourself and that means getting 7-9 hours of sleep each night. Try using this eye mask.

We hope these 10 ways to make your mornings more productive and healthy are motivating and helpful, besties.

Must-Have Kitchen Appliances

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We’ve tried a lot of kitchen appliances here in the HealthyGirl Kitchen and we’ve narrowed it down to one’s that are great quality, will last you a long time and that we truly love and use all the time. These must-have kitchen appliances will complete your kitchen and will make your cooking experience that much better.

1. High-Speed Blender

A true kitchen essential is the Vitamix blender! It’s a blender you use every single day, sometimes even multiple times a day, and it is so versatile. The reason we recommend this blender over others is because of its ability to blend at such a high power making things like dressings smooth and creamy. Other blenders seem to leave chunks and didn’t fully blend up the ingredients.

Not only is the Vitamix blender great for dressings, but it is also perfect for smoothies, ice cream, nut butters, soups, and doughs. It is definitely on the pricier side when it comes to blenders, but it is worth every penny because of how well it works, and how long it lasts. You won’t find yourself re-purchasing blenders every few years because the Vitamix is built to last.

The Vitamix is perfect for your morning routine to make a healthy breakfast like a smoothie.

2. All Things from Smeg!

We can all recognize a Smeg product when we see it because of the cute retro pastel colored look. Not only does Smeg have great reliable products, but they are also aesthetically perfect to have out on your counter for guests to see. 

It is hard to pick a favorite because they offer so many different kitchen essentials, but if we had to choose, it would be an immersion hand blender. If you want a cup sized amount of liquid blended up, for example herbs and oils to spread on bread, or berries to make a compote, and instead of having to get out the food processor or dirty a larger appliance, a hand blender comes to the rescue and is easy to clean, as well. Order it here!

3. Smart Toaster

We are obsessed with the Revolution InstaGLO toaster. Get this: its touch screen. This is the toaster you never knew you needed, but once you get it you’ll be so glad you did! It’s a great investment. This toaster has insane technology that is able to cater to so many different types of food. It has settings for white bread, wheat bread, gluten-free bread, artisan bread, and waffles just to name a few of the many settings it has.

It has a built-in algorithm that is able to detect the ingredients inside the food and adjust accordingly as it is toasting your food.  This toaster also has the ability to save your favorite settings to a personalized home menu for easy access for next time.

4. Non-Stick (non-toxic) Pots and Pans

Having a good set of nonstick pans in your kitchen is essential. The last thing you want to do when you’re finished cooking is clean up, and there is nothing worse than a crusty pan that you have to let soak.

Caraway pans are the perfect kitchen must have because they have a non-stick coating and make cleaning up a breeze. Caraway also has a tidy storage set for you to keep your pans which helps with clunky clutter that pots and pans can make. 


Many pots and pans are made with toxic ingredients that cook into your food. Caraway is made with non toxic naturally smooth ceramic. You’ll feel good knowing that you are using the best quality materials when cooking for yourself, your friends and your family.

5. A Good Juicer

The Omega juicer is one of my favorite kitchen items to take out and use. I can let my creativity run wild and I just know that whatever I create is going to be so delicious. The Omega juicer is easy to use and you can put in any fruits or vegetables you have to create a delicious and nutritious juice. The Omega juicer separates the juice from the pulp, and you can use the pulp in a variety of ways so you have zero waste.

My two favorite ways to use the pulp are to mix it in with overnight oats or oatmeal (especially when making apple carrot juice), or to make banana bread with added fiber from the pulp.

6. Food Processor

A food processor is necessary and is different than a blender. In a blender, you almost have no choice but to blend something super smooth (that’s almost always the goal). However, with a food processor, you’re able to achieve texture and make recipes that don’t require liquid. A blender needs liquid in order to blend properly.

For example, if you’re making an energy ball recipe with dates and nuts, a blender would fail to blend this properly, and a food processor would be needed for the job.

7. Clean Your Appliances

When it comes to cleaning products, so much plastic is used and wasted bottling soaps and detergents. Zero Waste Dish Washing Block combats this by creating a non toxic, vegan dish soap that lasts 2-6 months. This vegan dish soap is also free of any sulfates and palm oils and has ingredients that are derived from plants. It comes with a block, the soap and a brush and will look so cute next to your sink. Use this to wash your appliances well.

Sweet Potato Avocado Toast

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Avocado toast is a classic healthy breakfast but if you want to try something new you have to try making sweet potato avocado toast. The key is to use baked sweet potato slices instead of bread. This is a delicious gluten-free alternative to bread and packs in a ton of vitamin A. I collaborated with Poosh on this recipe, which means Kourtney Kardashian would definitely approve of this breakfast! If you’re looking for other healthy breakfast options, try my Moist Vegan Blueberry Muffins, Tofu Chickpea Frittata, and Creamy Raspberry Chia Pudding.

What ingredients do I need?

Avocado: make sure it’s ripe!

Sweet potato: cut into slices and baked for 20 minutes or until golden brown and fork tender.

Cucumber: make slices of cucumber to top your toast.

Sesame seeds: this makes a great topping and is filled with healthy omega 3 fats.

Salt + pepper for garnish! That’s it!

What is the best way to make the sweet potato?

First, peel the sweet potato, unless you want to keep the skin on, that’s up to you. Cut into slices about ½ inch thick. Prep a baking sheet with parchment paper lay the sweet potato on the parchment. Spray with olive oil spray and season with salt and pepper.

Because the sweet potato is pretty thin, it should only take 20 minutes to bake. You can also air-fry them for 10 minutes or bake them in the toaster oven if you want it to be faster.

Bake until desired crispiness is achieved.

Pro tip: Prep and roast a bunch of sweet potato slices for the week so they are ready to go. In the morning, just pop in the toaster to warm.

The toppings:

Once the sweet potato is cooked, top with mashed avocado, cucumber slices, sesame seeds, salt and pepper.

Alternative toppings: hummus, tomato slices, vegan cream cheese, almond butter and banana if you want a sweet version of this toast, hemp seeds instead of sesame seeds, the combinations are endless.

Sweet Potato Avocado Toast

What are the health benefits of sweet potato?

Sweet potato avocado toast is the perfect way to get in some incredible nutrients. Sweet potatoes are a nutrient powerhouse filled with vitamin A, vitamin C, B vitamins and potassium.

They are one of those gut-healing foods that has fiber yet is gentle on digestion. The antioxidants in sweet potatoes help to prevent diseases as well. Moral of the story: eat more sweet potato avocado toast! The healthy fats from the avocado are also great for eye health, brain health, hormone function, and luminous skin.

Sweet Potato Avocado Toast

More Easy Vegan Meals

Gut Healing Smoothie
Vegan Chia Overnight Oats
Oatmeal Banana Bites

Easy Vegan French Toast

Sweet Potato Avocado Toast
Print Recipe
5 from 2 votes

Sweet Potato Avocado Toast

A healthy, easy, gluten-free alternative to avocado toast using sweet potato instead of bread.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Servings: 1
Calories: 507kcal
Author: Danielle Brown
Cost: $4

Equipment

Ingredients

  • 2 sweet potato slices
  • 1 avocado mashed
  • ¼ cup cucumber slices
  • 1 tablespoon sesame seeds
  • salt and pepper to taste
  • 1 teaspoon olive oil

Instructions

  • Preheat oven to 400° F. Peel and slice sweet potato into long pieces about ½ inch thick to make your “toast.” 
  • Roast sweet potato slices for 20 minutes
  • Top with mashed avocado, cucumber slices, and sesame seeds for extra healthy fats. Season to taste with salt and pepper. Drizzle olive oil on top. 
  • Enjoy!

Notes

  • Meal prep hack: roast a bunch of slices of sweet potato for the week and keep in a container in the fridge. Pop in the toaster when you’re ready to eat breakfast.
  • Alternative toppings: hummus, tomato slices, vegan cream cheese, almond butter and banana if you want a sweet version of this toast, hemp seeds instead of sesame seeds, the combinations are endless.

Nutrition

Serving: 1g | Calories: 507kcal | Carbohydrates: 45g | Protein: 9g | Fat: 38g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 24g | Sodium: 264mg | Potassium: 2581mg | Fiber: 17g | Sugar: 5g | Vitamin A: 64443IU | Vitamin C: 32mg | Calcium: 242mg | Iron: 5mg

5 Spices You Need in Your Wellness Routine

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Herbs and spices are powerful, healing and have immense health benefits.

Try incorporating these five spices into your daily routine and diet to help you feel like your healthiest self. These five spices will help you slay your hot girl wellness journey without having to break the bank. 

1. Fennel Seed

Fennel seed is our first pick as a major source of magnesium, potassium, and calcium. Not only is it tasty, but fennel seed will help you regulate your hormones and is rich in fiber. It will get you on track for regular digestion and keep any menstrual or menopausal cycle discomforts at a minimum. Throw her into a cup of tea or a savory soup to reap benefits that Mother Nature will surely thank you for!

2. Ginger

Ginger is a pantry essential. We seriously are loving ginger! Whether you’re sipping on ginger tea or even having some with your sushi, ginger will aid with its anti-inflammatory properties that will help you achieve digestive, immune, and even mental wellness. Ginger is said to boost serotonin and dopamine levels in your brain, which can ultimately help aid anxiety and even act as a natural antidepressant. Sprinkle a bit of ginger on your next Asian-inspired dish to get that kick of flavor that your body will LIVE for. Danielle, the Founder of HealthyGirl Kitchen, is obsessed with ginger tea. 

3. Turmeric

Turmeric is our next favorite spice. She’s got a distinct taste so she might not be for everyone but damn is she a boss spice. Basically ginger’s hotter, sassier cousin, turmeric also aids in easing inflammation and helps with heart health. With turmeric’s anti-inflammatory properties, you can improve your skin, alleviate some of that brain fog, and strengthen your immune system. Go off, turmeric girl! While turmeric tea can be a bit strong for some, a teaspoon of the spice in your next homemade Indian-inspired meal will fuel your bod’s wellness journey. You can even take a turmeric supplement if that’s easier for you. Yum!

4. Bay Leaf

Bay leaf is our fourth spice pick – definitely a lesser known of the bunch. You might recognize bay leaf from an old family soup recipe, and we’re hype to know she’s been an ingredient in the lineup for a reason. A great source of vitamin A, vitamin B6, and vitamin C, bay leaf is great for your immune system and can help to improve congestion. It’s also been proven useful in treating migraines. Throw a bay leaf or two in your next hearty soup to soak up all these benefits.

5. Cinnamon

Our fifth spice pick is cinnamon! Contrary to popular belief, cinnamon serves a higher purpose than just being the best autumnal spice. It can be anti-viral and anti-fungal, and is a great supporter of gut health. Packed full of antioxidants, cinnamon has many medicinal properties that support the immune system and also help to balance your blood sugar levels. Throw a pinch of the fragrant seasoning on your oatmeal or even into your next smoothie, and enjoy. 

Who knew your wellness journey could be inspired by somewhere as close by as the spices aisle at the grocery store? Any of these picks can be added into your everyday diet through something as simple as a new flavoring in your favorite dish, or a tea to help you kickstart your day. Spice up your life, bestie! 

Vegan Gluten-Free Carrot Cake (dairy-free cream cheese frosting!)

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This 1-bowl Vegan Gluten-Free Carrot Cake is a simple dessert recipe that will wow a crowd. This cake is perfectly moist, sweet, and decadent, yet light at the same time. Carrot cake is truly the perfect spring and summer dessert. If you need a healthy dessert for Passover, Easter, a birthday celebration, or simply to enjoy for fun, this carrot cake is going to be your new favorite treat to make. For more healthy desserts, try my Healthy Sweet Potato Brownies, Vegan and Gluten-Free Sugar Cookie Bars, and Vegan Matcha Muffins.

A loaf of vegan gluten free carrot cake with two slices cut off at the end. In the background is a glass of milk.
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Notes on Ingredients

  • Macadamia Oil: Substitute any neutral oil like avocado or coconut.
  • Non-Dairy Yogurt: I love Siggi’s plant-based plain unsweetened yogurt, but any non-dairy yogurt works.
  • Flour: A gluten-free flour blend keeps this recipe gluten-free, but you can use regular whole wheat flour if you prefer.
  • Cream Cheese: I use Vegan Kite Hill plain cream cheese – made from almonds. Any vegan cream cheese works.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.

How do you make Vegan Gluten-Free Carrot Cake?

  1. Preheat the oven to 350 F. Line a standard loaf pan with parchment paper.
  2. Make the flax eggs by combining ground flax with water. Mix and let it set for 3 minutes.
  3. In a large mixing bowl, add all of the wet ingredients to your bowl. Whisk.
  4. Add the dry ingredients to the bowl and mix.
  5. Fold in the carrots then pour into a loaf pan. Bake for 50-60 minutes until a toothpick comes out clean.
  6. Let it cool completely for a few hours. Use the parchment to gently lift the carrot cake onto a platter. Spread the frosting on top. Sprinkle on cinnamon and pecans.
  7. Slice and enjoy! Store in the fridge.
A large white bowl of maple syrup, flax eggs, and vegan yogurt.
  1. Step 1: First, preheat the oven to 350F, line a loaf pan with parchment, and mix the wet ingredients in a large bowl.
A large bowl filled with dry ingredients used in the carrot cake including coconut sugar, almond flour, and gluten-free flour.
  1. Step 2: Then, add the dry ingredients to the same bowl and mix.
A large white bowl filled with carrot cake batter.
  1. Step 3: Mix it all together, careful not to overmix, until a batter forms.
A silver loaf pan lined with parchment paper and filled with carrot cake batter.
  1. Step 4: Next, pour the batter into the loaf pan.
A silver loaf pan lined with parchment paper filled with baked carrot cake.
  1. Step 5: Bake for 50-60 minutes, until a toothpick comes out clean and the top is golden. Let cool fully for a few hours.
A loaf of vegan gluten free carrot cake topped with vegan cream cheese frosting, cinnamon, and chopped pecans on a white cutting board with the first two pieces cut.
  1. Step 6: Lastly, make the cream cheese frosting, frost, and garnish with pecans and cinnamon.

Commonly Asked Questions

How many days can I store Vegan Gluten-Free Carrot Cake in the fridge to eat as leftovers?

Store this carrot cake in slices in an airtight container in the fridge for up to 4 days. But let’s be real, it probably won’t last that long.

Can I add mix-ins into the cake?

Yes! Carrot cake is delicious with the addition of chopped nuts like walnuts or pecans, and raisins!

How will I know when my cake is done baking?

You can do the toothpick test – stick a toothpick into the center of the cake and if it comes out mostly clean, the cake is done. If the toothpick comes out with batter all over it, the cake is still under-baked in the center. This cake is moist and may take a full hour in the oven to bake!

What should I serve for dinner with Vegan Gluten-Free Carrot Cake?

A lighter, fresh entree like Longevity Salad, Spring Roll in a Bowl, or Vegan Caesar Pasta Salad would pair beautifully!

What size pan should I use?

I use a standard loaf pan, but I also love using a 9×9 baking pan for a mini sheet cake or a traditional 9″ cake round pan.

How should I grate my carrots?

You want a really fine shred or grate for carrot cake, because no one wants a big chunk of carrot when they’re eating cake (even if it is carrot-flavored cake after all)! I recommend using this grater.

One slice of Vegan Gluten-Free Carrot Cake laid on a plate.

Extra Helpful Tips

  • For vegan cream cheese, I use Kite Hill Plain vegan cream cheese – it’s made from almond milk and has clean ingredients. However, you can use any non-dairy cream cheese.
  • Make sure to not under-bake the cake. Leave in for the full 60 minutes if needed. This is a moist cake so depending on your oven, it may need up to an hour. It does firm up a lot once cooled.
  • Store this cake in the fridge! Because this recipe uses cream cheese, make sure to store the cake in an airtight container in the fridge.
  • Garnish with chopped pecans and cinnamon.
  • If you love healthy desserts like this cake, try my Vegan Gluten-Free Sugar Cookie Bars, the BEST Vegan Tahini Blondies, or Vegan Chocolate PB Banana Muffins next.

How to Store

Store the cake in slices in an airtight container in the fridge for up to 4 days.

More Healthy Desserts

If you tried this Vegan Gluten-Free Carrot Cake or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

Print Recipe
5 from 6 votes

Vegan Gluten-Free Carrot Cake (dairy-free cream cheese frosting!)

Moist, perfectly sweet, decadent, 1-bowl, 100% plant-based and gluten-free carrot cake.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 8
Calories: 439kcal
Author: Danielle Brown
Cost: $11

Equipment

Ingredients

  • ¼ cup applesauce
  • ¼ cup macadamia oil or any neutral vegetable oil
  • 2 flax eggs 2 tablespoon flax 5 tablespoon water mixed in a bowl
  • ¼ cup non-dairy yogurt
  • 1 tsp vanilla
  • 1 cup almond flour
  • ¾ cup flour gluten-free all purpose
  • 1 cup coconut sugar
  • 2 cups carrots finely shredded – use a food processor or hand grater
  • 1.5 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon cloves
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • salt pinch

Cream Cheese Frosting

  • 8 oz cream cheese dairy-free
  • ½ cup maple syrup
  • 1 teaspoon vanilla

Garnish

  • cinnamon
  • pecans chopped

Instructions

  • Preheat oven to 350 F. Line a standard loaf pan with parchment paper.
  • Make the flax eggs by combining ground flax with water. Mix and let it set for 3 minutes.
  • In a large mixing bowl, add all of the wet ingredients to your bowl. Whisk.
  • Add the dry ingredients to the bowl and mix.
  • Fold in the carrots then pour into loaf pan. Bake for 50-60 minutes until a toothpick comes out clean.
  • Let it cool completely for a few hours. Use the parchment to gently lift the carrot cake onto a platter. Spread the frosting on top. Sprinkle on cinnamon and pecans.
  • Slice and enjoy! Store in the fridge.

Cream Cheese Frosting

  • Add all frosting ingredients into a bowl and mix (using a hand-mixer) until smooth and combined.

Notes

For vegan cream cheese, I use Kite Hill Plain vegan cream cheese – it’s made from almond milk and has clean ingredients. However, you can use any non-dairy cream cheese.
Make sure to not under-bake the cake. Leave in for the full 60 minutes if needed. This is a moist cake so depending on your oven, it may need up to an hour. It does firm up a lot once cooled.
Store this cake in the fridge! Because this recipe uses cream cheese, make sure to store the cake in an airtight container in the fridge.
Garnish with chopped pecans and cinnamon.

Nutrition

Serving: 1g | Calories: 439kcal | Carbohydrates: 50g | Protein: 7g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 29mg | Sodium: 344mg | Potassium: 227mg | Fiber: 4g | Sugar: 29g | Vitamin A: 5730IU | Vitamin C: 3mg | Calcium: 141mg | Iron: 2mg

Quinoa Broccoli Salad (with creamy dill dressing!)

by 27 Comments

This Quinoa Broccoli Salad is easy to make, perfect for parties, great for meal prep at the beginning of the week, and is 100% vegan! This hearty salad is nutritious and will keep you fueled. If you are bored of the same old salad, mix it up and give this one a try! The vegan dill dressing is the showstopper of this dish to truly make it so fresh-tasting and delicious! If you love this grain salad, try my Vegan Tuna Pasta Salad, Vegan Mediterranean Couscous Salad, or Meal Prep Orzo Salad next!

Quinoa broccoli salad in a large wooden bowl ready to be mixed up.
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Notes on Ingredients

  • Quinoa: This recipe calls for dry, white quinoa. You can use tri-color or red quinoa. You could also use another grain like rice, farro, or couscous.
  • Macadamia Milk: Use any non-dairy milk of choice (almond, soy, coconut, etc).
  • Pomegranate Seeds: I get pomegranate seeds from my grocery store in the prepared and chopped fruit section. You can also buy a whole pomegranate and scoop out the seeds. If you can find pomegranate seeds, finely diced strawberries would be yummy!
  • Cashews: Be sure to use raw cashews without any added oil or sugar.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.

How do you make Quinoa Broccoli Salad?

  1. Cook the quinoa and let it cool.
  2. Dice sweet potatoes into small cubes and roast in the oven with olive oil, salt, and pepper for 25 minutes.
  3. Chop the cucumbers, broccoli, and prep the pomegranate seeds (if they need shelled).
  4. Make the dressing. Add all of the dressing ingredients to a high-speed blender then blend until completely smooth.
  5. Into a large bowl, add the quinoa, sweet potato, cucumber, broccoli, almonds, and pomegranate seeds. Pour the dressing overtop and mix to combine well.
  6. Store in a container in the fridge for up to 5 days. 
Quinoa broccoli salad in a large wooden bowl ready to be mixed.
  1. Step 1: First, cook the sweet potato and quinoa, and prep and chop the veggies.
Ingredients needed to make quinoa broccoli salad dressing laid out on counter including macadamia milk, cashews in a jar, lemon cut in halves, fresh dill, and a 1 cup measuring cup filled with cashews.
  1. Step 2: Then, in a high-speed blender, add the dressing ingredients and blend.
Quinoa broccoli salad in a large wooden bowl and a small glass pyrex dish filled with dill dressing.
  1. Step 3: Add all of the salad ingredients to a large bowl and pour the dressing over top.
Quinoa broccoli salad in a large wooden bowl with a silver spoon in it.
  1. Step 4: Finally, toss thoroughly to combine, serve, and enjoy!

Commonly Asked Questions

How many days can I store the Quinoa Broccoli Salad in the fridge to eat as leftovers?

Store in an airtight container in the fridge for up to 5 days. 

Is this quinoa salad gluten-free?

Yes! Quinoa Broccoli Salad is naturally gluten-free, just be sure to use certified gluten-free quinoa to avoid cross-contamination.

Where can I find pomegranate seeds at the store? 

Pomegranate seeds are typically in the prepared/chopped fruit section. You can also buy a whole pomegranate and scoop out the seeds. If you can find pomegranate seeds, finely diced strawberries or even blueberries would be yummy!

I can’t have nuts. Can I substitute the macadamia nuts?

For a nut-free dressing, I recommend making this hemp-seed ranch instead!

What should I serve with Quinoa Broccoli Salad for a full-meal?

Pair it with a protein like pan-fried tofu slices or tempeh and Roasted Root Vegetables. For dessert, try my Vegan Tahini Blondies. 

Close up of quinoa broccoli salad in a wooden bowl with a silver spoon holding a bite of the salad in the center.

Extra Helpful Tips

  • Cut your broccoli into tiny bite-sized pieces to avoid huge chunks. Using a veggie chopper can be helpful.
  • Feel free to use any type of quinoa or grain you like! Rice or farro would work great.
  • Meal prep this salad at the beginning of the week to have for lunches and dinners! No need to reheat, this salad is best eaten cold.
  • Make a double batch of dressing and use the leftovers for veggie-dipping and salads throughout the week.
  • Soak the cashews in hot water for 10 minutes to soften them before blending, yielding a creamier dressing!

How to Store

Store in an airtight container for up to 5 days. When it’s time to eat, no need to reheat!

More Healthy Salads

If you tried this Quinoa Broccoli Salad or any other recipe on my blog please leave a 5 star rating and let me know how it went in the comments below. Thanks for visiting!

Quinoa broccoli salad in a large wooden bowl with a silver spoon in it.
Print Recipe
5 from 13 votes

Quinoa Broccoli Salad (with creamy dill dressing!)

Crunchy, fresh, nutritious quinoa broccoli salad is the perfect plant-based lunch. The creamy dill dressing is the best part, made with cashews and fresh dill.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Entree, Main Course Salad, Salad
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 4
Calories: 539kcal
Author: Danielle Brown
Cost: $13

Equipment

Ingredients

  • 1 cup quinoa dry, yields 4 cups cooked
  • 1 cup broccoli finely chopped
  • 1 cup cucumbers diced
  • 2 cups sweet potato diced and roasted
  • ¾ cup pomegranate seeds
  • ½ cup almonds sliced sliced
  • Dressing
  • 1 ¼ cup macadamia milk or any plain nondairy milk
  • 1 cup cashews raw
  • 1 cup dill fresh
  • 2 tablespoon lemon juice
  • 1 teaspoon dijon mustard
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • ¼ teaspoon pepper

Instructions

  • Cook the quinoa according to package instructions and let it cool.
  • Dice sweet potatoes into small cubes and roast in the oven with olive oil, salt, and pepper for 25 minutes. To save time, you can microwave sweet potato in a microwave safe bowl for 5-10 minutes.
  • Chop the cucumbers and broccoli and prep the pomegranate seeds (if they need shelled).
  • Make the dressing. Add all of the dressing ingredients to a high-speed blender then blend until completely smooth. If you don’t have a high-speed blender like a Vitamix, soak the cashews in hot water for 10 minutes to soften them before blending.
  • Into a large bowl add the quinoa, sweet potato, cucumber, broccoli, almonds, and pomegranate seeds. Pour the dressing over and mix to combine well.
  • Store in a container in the fridge for up to 5 days.

Notes

Cut your broccoli into tiny bite-sized pieces to avoid huge chunks.
Feel free to use any type of quinoa or grain you like! Rice or farro would work great.
Store in the fridge for up to 5 days. It gets even better as the salad soaks up the dressing.
Make a double batch of dressing and use the leftovers for veggie-dipping and salads throughout the week.
Soak the cashews in hot water for 10 minutes to soften them before blending, yielding a creamier dressing!

Nutrition

Calories: 539kcal | Carbohydrates: 65g | Protein: 19g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.003g | Sodium: 691mg | Potassium: 1159mg | Fiber: 10g | Sugar: 12g | Vitamin A: 10800IU | Vitamin C: 44mg | Calcium: 231mg | Iron: 6mg

Easy Vegan French Toast

by 4 Comments

Get ready to have a new favorite special breakfast on repeat! I don’t know about you, but french toast screams “slow and relaxing weekend” to me! This Easy Vegan French Toast is not only delicious, but simple to make with only 6 ingredients. Most importantly, this french toast does not have eggs in it, so it is allergy and vegan-friendly. If you love breakfasts like this, try my Vegan Snickers Baked Oatmeal, these healthy Vegan Gluten-Free Pancakes, Chocolate Chip Pumpkin Bread, and Vegan Carrot Cake Muffins next!

Two pieces of vegan French toast with maple syrup and blueberries on top. A fork is held in the center of the photo with a bite of French toast on the end.
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Notes on Ingredients

  • Milk: You can use any plant-milk here including almond, coconut, soy, cashew, oat, macadamia, etc. 
  • Bread: I love to use thick, fluffy, and hearty bread for french toast. Some of my favorites are sourdough bread, cinnamon raisin bread, or challah. You can also make your own vegan and gluten-free bread at home!
  • Cornstarch: This makes this Easy Vegan French Toast get crispy and golden. Substitute 1:1 with potato starch or arrowroot powder.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.

How do you make Easy Vegan French Toast?

  1. In a large bowl, combine milk, cinnamon, vanilla, maple syrup and cornstarch. Stir well with a whisk.
  2. Heat up a non-stick skillet on medium heat and add in the vegan butter.
  3. Dip a piece of bread in the batter until both sides are coated well and the bread is saturated. It should be covered, but not so soggy that it is falling apart.
  4. Place the soaked bread on the skillet. Flip after about 4-5 minutes or until golden brown. 
  5. Repeat these steps for all 6 slices.
  6. Top with maple syrup and berries or any toppings of choice and enjoy!
A white bowl with almond milk, maple syrup, corn starch, cinnamon, and vanilla in it mixed together.
  1. Step 1: First, in a bowl, combine the milk, maple syrup, cornstarch, vanilla, and cinnamon.
Two pieces of sourdough bread that have been dipped in french toast batter laid side by side in a grey frying pan.
  1. Step 2: Then, heat up a pan, add vegan butter, dip a piece of bread in the batter (soak each side) and place in the frying pan.
A close up of two pieces of french toast golden on top laid side by side in a grey frying pan.
  1. Step 3: Cook each side of the French toast until golden brown, roughly 4 minutes. Repeat for all 6 pieces of toast.
Easy Vegan French Toast on a white plate with blueberries and maple syrup on top.
  1. Step 4: Finally, top with berries, maple syrup, and any other toppings of choice.

Commonly Asked Questions

How many days can I store the Easy Vegan French Toast in the fridge to eat as leftovers?

French toast is best served and eaten after making. You can store it in the fridge in an airtight container for 1-2 days after and reheat on a frying pan for a couple minutes each side.

Can I make this Easy Vegan French Toast gluten-free?

Yes! Use your favorite gluten-free bread or make your own gluten-free bread at home.

Can I use a different spice instead of cinnamon?

Definitely. Pumpkin pie spice or apple pie spice are delicious in French toast!

What kind of pan should I use to fry my French toast?

I recommend a medium-sized frying pan. You will only fry one piece at a time, but you want to make sure you have plenty of room in the pan so it’s easy to flip!

Close up of the easy vegan french toast topped with blueberries and maple syrup.

Extra Helpful Tips

  • Avoid cooking the french toast on high heat as it will burn the bread before it can get golden brown! Cook on medium heat.
  • Don’t skip the cornstarch! It makes the bread crispy (without eggs or dairy!).
  • Each side takes about 4 minutes to get golden so be patient!
  • Use any kind of bread you’d like: sourdough, challah, cinnamon raisin, or gluten-free. You could even make-your-own bread!

How to Store

You can store it in the fridge in an airtight container for 1-2 days after and reheat on a frying pan for a couple minutes each side. However, French toast is best served and eaten immediately after making.

More Healthy Breakfasts

If you tried this Easy Vegan French Toast or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

Easy Vegan French Toast on a white plate with blueberries and maple syrup on top.
Print Recipe
5 from 2 votes

Easy Vegan French Toast

This Easy Vegan French Toast is not only delicious, but simple to make with just 6 ingredients. The perfect addition to your brunch spread!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American, Dairy-free, Gluten-free, Vegan
Diet: Gluten Free, Vegan
Servings: 3
Calories: 320kcal
Author: Danielle Brown
Cost: $4

Equipment

Ingredients

  • 6 slices bread I used sourdough
  • 1 cup macadamia milk any plant milk works
  • 3 tablespoon cornstarch
  • 1 tablespoon cinnamon
  • ½ tablespoon vanilla extract
  • 3 tablespoon maple syrup
  • 1 tablespoon butter vegan

Instructions

  • In a large mixing bowl, combine milk, cinnamon, vanilla, maple syrup and cornstarch. Stir well with a whisk.
  • Heat up a non-stick skillet on medium heat and add in the vegan butter.
  • Dip a piece of bread in the batter until both sides are coated well and the bread is saturated. It should be covered, but not so soggy that it is falling apart.
  • Place the soaked bread on the skillet. Flip after about 4-5 minutes or until golden brown.
  • Repeat these steps for all 6 slices.
  • Top with maple syrup and berries or any toppings of choice and enjoy!

Notes

Avoid cooking the French toast on high heat as it will burn the bread before it can get golden brown! Cook on medium heat.
Don’t skip the cornstarch! It makes the bread crispy (without eggs or dairy!).
Each side takes about 4 minutes to get golden so be patient!
Use any kind of bread you’d like: sourdough, challah, cinnamon raisin, or gluten-free.

Nutrition

Calories: 320kcal | Carbohydrates: 53g | Protein: 8g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 337mg | Potassium: 251mg | Fiber: 4g | Sugar: 18g | Vitamin A: 435IU | Vitamin C: 6mg | Calcium: 230mg | Iron: 3mg

Vegan Gluten-Free Sugar Cookie Bars

by 11 Comments

Buttery, sweet, melt-in-your-mouth, vegan gluten-free sugar cookie bars are going to be a dessert-staple in your house. These are made with almond flour and coconut flour so they are perfect for gluten-free eaters. These bars show you don’t need a bunch of dairy, eggs, or white sugar to have the most decadent and delicious treat! You are going to be obsessed with these! If you’re looking for more healthy treats, try my 3-Ingredient Oatmeal Banana Bites, Sweet Potato Brownies, and Vegan Gluten-Free Carrot Cake next!

Three Vegan Gluten-free Sugar Cookie Bars stacked on top of each other with one in the background behind.
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Notes on Ingredients

  • Cornstarch: You can use arrowroot powder or potato starch.
  • Milk: Any non-dairy milk works (almond, oat, soy, coconut, etc). 
  • Coconut Oil: Adds a buttery flavor and texture to the cookie bars without the dairy! You can replace it with avocado oil or vegan butter.
  • Almond Flour: Be sure to use blanched almond flour, not almond meal.
  • White Chocolate Chips: Vegan white chocolate chips can be really tough to find. You can omit or replace with sprinkles or regular chocolate chips if you can’t find any!
  • Agave: You can also use maple syrup.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.

  1. Preheat the oven to 350 degrees F and line an 8×8 pan with parchment.
  2. In a baking bowl, whisk cornstarch and milk. Add in melted coconut oil, agave, cane sugar, and vanilla. Mix.
  3. Add almond flour, coconut flour, baking soda and salt. Mix with spoon until a dough forms. Stir in ¼ cup white chocolate chips. Pour dough into pan and press down until even.
  4. Bake for 15-18 minutes until the edges are golden brown. Let cool for 30 minutes. Melt the rest of the white chocolate then spread on top. Sprinkle on rainbow sprinkles.
  5. Let set in freezer for 10 minutes then cut into bars carefully.
  6. Enjoy!
A white mixing bowl of cookie dough.
  1. Step 1: First, preheat the oven and prepare your pan. Mix the dough ingredients in a bowl.
A silver baking pan lined with parchment and filled with raw sugar cookie dough.
  1. Step 2: Then, press the dough into the pan.
Vegan Gluten-free Sugar Cookie Bars frosted with rainbow sprinkles on top in a silver 8x8 baking pan lined with parchment paper.
  1. Step 3: Bake for 15-18 minutes and let cool for 30 minutes.
Vegan Gluten-free Sugar Cookie Bars frosted with rainbow sprinkles on a piece of white parchment paper sliced into 9 squares with one square missing.
  1. Step 4: Finally, frost with white chocolate, top with sprinkles, and let them sit in the freezer for 10 minutes before slicing. Enjoy!

Commonly Asked Questions

How many days can I store the Vegan Gluten-Free Sugar Cookie Bars in the fridge to eat as leftovers?

Store the bars in an airtight container on the counter for up to 3 days or in the fridge for up to 5 days.

Can these sugar cookie bars be made nut-free?

Almond flour is a base ingredient in these bars. If you’re looking for a nut-free dessert recipe, try my 3-Ingredient Banana Oatmeal Bites or Vegan Chocolate Mug Cake (be sure to use a nut-free milk).

Can I put a frosting instead of white chocolate on top?

Yes! I love to use my vegan cream cheese buttercream frosting on top of these bars.

What size baking ban should I use?

Use an 8×8 baking pan. Be sure to line it with parchment paper or generously grease before using.

Do you have any similar vegan and gluten-free dessert recipes?

Try my fudgy Sweet Potato Brownies or Vegan Gluten-Free Chocolate Chip Muffins.

Vegan Gluten-free Sugar Cookie Bars close up sliced.

Extra Helpful Tips

  • Make sure to bake the sugar cookie bars until the edges are golden brown.
  • Wait until the bars are completely cooled before adding the white chocolate (or vegan cream cheese buttercream) on top.
  • Allow white chocolate and sprinkles to set in the freezer for 5-10 minutes, then cut into the bars carefully.

How to Store

Store the bars in an airtight container on the counter for up to 3 days or in the fridge for up to 5 days. You can eat these cold (my personal favorite) or reheat them in the microwave for 15-30 seconds.

More Healthy Sweets

If you tried these Vegan Gluten-Free Sugar Cookie Bars or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

Vegan Gluten-Free Sugar Cookie Bars on a piece of white parchment sliced into 9 squares.
Print Recipe
5 from 3 votes

Vegan Gluten-Free Sugar Cookie Bars

Buttery, sweet, melt-in-your-mouth, vegan and gluten-free sugar cookie bars are going to be a dessert-staple in your house.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dessert, Healthy Dessert
Cuisine: American, Dessert
Diet: Gluten Free, Vegan
Servings: 9
Calories: 301kcal
Author: Danielle Brown
Cost: $8

Equipment

Ingredients

  • 1 tablespoon cornstarch
  • ¼ cup nondairy milk
  • ⅓ cup coconut oil melted
  • ⅓ cup cane sugar
  • 1 teaspoon vanilla
  • 2 tablespoon agave
  • ¼ cup coconut flour
  • 1 ½ cups almond flour
  • ¼ teaspoon baking soda
  • pinch of salt
  • ½ cup white chocolate chips dairy-free
  • 2 tablespoon sprinkles vegan

Instructions

  • Preheat the oven to 350 degrees F. Line an 8×8 baking pan with parchment paper.
  • In a large baking bowl, whisk cornstarch and milk. Add in melted coconut oil, agave, cane sugar, and vanilla. Mix.
  • Add almond flour, coconut flour, baking soda, and salt. Mix with a spoon until a dough forms. Stir in ¼ cup white chocolate chips. Pour dough into pan and press down until even.
  • Bake for 15-18 minutes until the edges are golden brown. Let cool for 30 minutes.
  • Melt the rest of the white chocolate then spread on top and sprinkle on the sprinkles.
  • Let set in freezer for 10 minutes then cut into bars carefully.
  • Enjoy!

Notes

  • Make sure to bake the sugar cookie bars until the edges are golden brown.
  • Wait until the bars are completely cooled before adding the white chocolate (or vegan cream cheese buttercream) on top.
  • Allow white chocolate and sprinkles to set in the freezer for 5-10 minutes, then cut into the bars carefully.

Nutrition

Calories: 301kcal | Carbohydrates: 26g | Protein: 5g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 50mg | Potassium: 39mg | Fiber: 3g | Sugar: 20g | Vitamin A: 29IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg

Healthy Girl Holiday Gift Guide 2021

by Leave a Comment

Happy holidays healthy besties! This healthy girl holiday gift guide is curated with the chicest, aesthetically pleasing, wellness and foodie oriented gifts. Everything listed is vegan friendly, cruelty-free, and not tested on animals. There is something for every kind of healthy girl on this list so whether you need help with ideas for your family + friends or if you need some ideas for yourself, this list will help you out big time.

1. Vegan Sherpa Slippers (made with recycled materials!)

For the person in your life who’s a home body and loves to be comfy, they NEED these cozy, soft vegan slippers. Made with faux sherpa, these are cruelty-free and vegan.

2. Affordable & Chic Vegan Skincare 

Let’s be honest, we all know a skincare junkie who loves to grow their skincare product collection. Versed is a line of skincare that’s 100% vegan, not tested on animals, and are budget friendly. Versed is known as the “cleanest” drug store skincare brand on the market. I get mine at Target! Btw, the antioxidant skin serum is a MUST. The night cream is is rich, heavenly and perfect for people with dry skin in the winter months.

3. The Blender Every Healthy Girl NEEDS (so worth the investment!)

The Vitamix is like the Rolls Royce of blenders. It works better than any other blender out there. I got my Vitamix in college when I literally had no money and I have to say, it was the best investment because I still own it and use it to this day and I have had no issues with it. It’s my most used kitchen appliance, we use it upwards of three times a day for anything from smoothies to soups to yummy plant-based sauces. This one is worth every penny.

4. Clean + Fresh Perfume (smell like heaven!)

Whenever I wear this, without fail, people tell me I smell amazing and ask for the name of the perfume I have on. Girls, this perfume is to die for. It smells so clean and fresh. It’s unisex so it’s the perfect balance of masculine and feminine. You’re going to be obsessed with it and everyone is going to tell you how yummy you smell. You’ll thank me later, besties.

5. Minimalist Organic Modern Utensil Set

This gift is for the person who you know likes an aesthetic kitchen. They probably have a modern minimalist style and like to keep things neutral in their interior design. Pair this set with this marble utensil holder to complete the gift! Whether your mom needs a utensil upgrade, your bestie just moved into a new apartment, or if you simply want to hint to your significant other that you want these for the holidays, it’s really the perfect present. I have these and love them.

6. Stoneware Canisters for the Organized Girl

These minimalistic pantry containers are perfect for someone who appreciates a neat and organized kitchen. This set is neutral and would fit in with most kitchen styles. Yes please.

7. Black & White Oil + Vinegar Bottles 

Every healthy girl needs an oil + vinegar bottle set. It’s a kitchen must-have. They will fit in seamlessly on any kitchen counter. If you want to gift these, complete the gift with some high quality balsamic vinegar and olive oil.

8. Minimalist Scandinavian Glass Teapot Set 

For the person who loves tea and entertaining. “Make your next morning or afternoon tea party a hit with our incredibly popular Large Scandinavian Glass Teapot Set, featuring a simple yet elegant Scandinavian design, hand-blown from the highest-quality Borosilicate Glass”. -Estilo Living

9. Simple Chic Kitchen Pantry Labels

I think this is such cute stocking stuffer for someone who you know is super organized.

10. The Comfiest Sweatsuit 

Sustainably and ethically made, this Pangaia sweatsuit is not only comfy but the materials it’s made with were carefully selected as to not negatively impact the environment. The 365 sweatshirt is made from 100% Organic Cotton and is made using a recycled water system. Gift this to your eco-conscious friend. Pangaia as a brand aims to combat the fast fashion industry. Read more about Pangaia’s incredible vision here.

11. Cotton Vegan AF Baseball Hat

For the person in your life who loves to throw on a dad hat over their messy bun or ponytail. It comes in so many different fun pastel colors. This is a great casual + budget friendly gift.

12. Gorgeous Black Marble 5 LB Dumbbells 

For the workout babe who appreciates the finer things in life. If you know someone who works out at home and is a unapologetically bougie, you know you have to buy these black marble weights for her. They can even be used as book ends when they’re not in use.

13. The Best Leg + Wrist Weights

These 1 to 2 pound weights can be used for your ankles or wrists during a workout or while walking to add an extra challenge. This is a gift for the active girl or for someone you want to inspire to get moving. I have them in black and they’re the best purchase. Side note: they are SO comfy to wear.

14. Aesthetic Hand Lotion (vegan + not tested on animals!)

OUAI is such a great brand and they are not only known for their incredible hair products but their hand lotion as well. It comes in a large chic neutral off-white bottle, it smells fresh + clean and it lasts forever. The person that you get this for will love you forever for introducing them to the best hand lotion.

15. Authentic Organic Matcha Powder 

Calling all matcha lovers. Gift this authentic organic matcha powder to someone who’s addicted to matcha lattes but would love and appreciate the act of making it at home. Pair with a cute mug for a more complete gift.

16. Natural Calming Supplement for Anxiety

Ah, anxiety. It’s not easy if you are or know someone who struggles with anxiety. These natural anxiety pills are a great stocking stuffer for someone who needs a little extra calm in their life.

17. Essential Yoga Set for the Yogi 

This essential yoga set is for the yogi in your life. The person who’s always in a yoga class needs this set – it has everything you need from a mat, to hot yoga towel to yoga blocks. It comes in a variety of earthy colors to choose from. This jungle green is everything for this winter season.

18. Artisan Vegan Cheese Subscription Box

Cheese, please. Gift the vegan cheese lover in your life this vegan cheese box subscription. Rebel’s artisan dairy-free cheeses are delectable and range from fresh ricotta to vegan brie. This one is definitely for a foodie who would appreciate some vegan cheese.

19. 100% Soy Wax Meditation Candle Set 

Inhale. Exhale. This soy wax candle set is a trio of natural candles is a gorgeous gift for someone who likes to set the mood. Gift all three to one person or split them up into three separate gifts for the candle lovers in your life.

20. Cotton & Hemp Towels

Soft, sustainably made, cotton and hemp towels are a great gift for someone who just moved into a new place, just got married, or for someone who simply could use a towel upgrade! Has your mom been using the same towels for 20 years and they’re falling apart? Gift her these! Did your best girlfriend just get married and you need to get her a wedding gift? You can’t go wrong with these plush towels.

xox

Vegan Baked Ricotta Pasta

by 6 Comments

Need a comforting, EASY, healthy plant-based pasta dish? This vegan baked ricotta pasta is literally perfection. The best explanation for what this dish is reminiscent of is that this tastes like a deconstructed lasagna. If you love cheesy, creamy pasta dishes but don’t want the dairy, this is for you, bestie.

How to Make Vegan Ricotta Cheese

Believe it or not, tofu makes great vegan ricotta cheese. Vegan ricotta cheese sounds complicated but it’s very simple. You’re going to add all of the ingredients into a food processor then blend. It takes less than 5 minutes. You’ll need tofu, vegan milk: I like to use Milkadamia macadamia nut milk for ultimate creaminess, nutritional yeast for that cheesy flavor, fresh or dried basil (whatever you can easily find), salt and lemon.

What vegan milk do you recommend?

Macadamia milk is amazing for vegan cheese sauces (especially in pasta dishes) because it’s creamy, nutty, smooth and absolutely delicious. I use the unsweetened original one in this recipe. My favorite brand is Milkadamia and I am excited to have teamed up with them on this recipe! Their vegan nut milks are made from raw macadamia nuts that are sustainably farmed (so cool right?!). If you want to read more about their regenerative farming practices, head over to Milkadamia’s website to learn all about it! Milkadamia’s products are all non-GMO, soy-free, gluten-free, dairy-free and vegan. Use the Milkadamia store locator. 

ORDER MILKADAMIA ON AMAZON

How do you assemble the vegan baked ricotta pasta?

Boil your favorite pasta to al dente, I like penne, then pour into a casserole dish. Add in 1 jar of marinara sauce, and the ricotta cheese then mix. Bake for 20 minutes then serve! When it comes out of the oven, top with fresh basil and vegan parmesan cheese.

Will my non-vegan family and friends enjoy this?

I promise this will be your new favorite go-to vegan pasta dish. Even the skeptics of plant-based food will be blown away by this recipe. Every time I make this for my guests it’s a crowd pleaser. It tastes super rich and indulgent but it’s secretly healthy. Everyone who I have made this for ends up falling in love with and always asks me for the recipe. This is also great for picky eaters when you’re trying to sneak in some extra protein! I guarantee that if you make this for people when they come over or if you decide to make it for your non-vegan family members, they will eat this up!

Vegan Baked Ricotta Pasta

A few important tips:

  1. Undercook the pasta slightly so that when you bake it, it cooks to perfection and doesn’t get mushy.
  2. Feel free to use any pasta you like! I find penne works great.
  3. Store this in the fridge for up to 5 days in a sealed container. Reheat with a little extra marinara sauce on top.
  4. Do not over-bake, it will dry out.

Vegan Baked Ricotta Pasta

Substitutions and Alterations:

Pasta Shape: I like using short noodles for this recipe. If you don’t have or like penne use rotini, fusilli, or shells! Again, I used penne in this vegan baked ricotta pasta.

Vegan Milk: I highly recommend Milkadamia brand macadamia nut milk in the ricotta but if you don’t have access to get that, use any vegan non dairy-milk like almond milk.

Tofu: Don’t like tofu or can’t have soy? Make cashew ricotta. Blend 1 cup of raw boiled cashews instead of tofu in the ricotta.

Vegan Baked Ricotta Pasta

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Vegan Baked Ricotta Pasta

Vegan Baked Ricotta Pasta
Print Recipe
5 from 3 votes

Vegan Baked Ricotta Pasta

Creamy, comforting, plant-based vegan baked ricotta pasta is the easiest dinner idea.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: dinner
Cuisine: Italian
Servings: 8
Calories: 247kcal
Author: Danielle Brown
Cost: $14

Equipment

Ingredients

  • 16 oz penne pasta
  • 1 jar marinara sauce
  • fresh basil garnish
  • vegan parmesan cheese garnish

Tofu Ricotta

  • 1 16 oz package tofu extra firm
  • ¼ cup dairy free milk I use Milkadamia
  • 3 tablespoon nutritional yeast
  • ½ cup basil fresh
  • 1 tablespoon oregano dried
  • 1 tablespoon lemon juice
  • ½ teaspoon salt

Instructions

  • Preheat oven to 375 degrees F.
  • Boil pasta until just al dente. While pasta boils, make ricotta by blending all tofu ricotta ingredients in food processor until it's all combined.
  • Strain pasta and pour into a 9x13 casserole dish, add in the marinara sauce and and ricotta and mix to combine well. Bake for 15 minutes.
  • Garnish with basil and vegan parmesan!
  • Enjoy!

Notes

  • Pasta Shape: I like using short noodles for this recipe. If you don't have or like penne use rotini, fusilli, or shells! Again, I used penne in this vegan baked ricotta pasta.
  • Vegan Milk: I highly recommend Milkadamia brand macadamia nut milk in the ricotta but if you don't have access to get that, use any vegan non dairy-milk like almond milk.
  • Tofu: Don't like tofu or can't have soy? Make cashew ricotta. Blend 1 cup of raw boiled cashews instead of tofu in the ricotta.

Nutrition

Serving: 1g | Calories: 247kcal | Carbohydrates: 49g | Protein: 10g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 556mg | Potassium: 460mg | Fiber: 4g | Sugar: 5g | Vitamin A: 487IU | Vitamin C: 7mg | Calcium: 47mg | Iron: 2mg

Vegan Egg Frittata Muffins

by 9 Comments

Vegan frittata egg muffins are going to be your new favorite breakfast, or easy plant-based grab and go snack. They’re light, fluffy, filled with veggies, 100% gluten-free, dairy-free and delicious. These are a 1-bowl recipe which means that clean-up is a breeze. Meal prep a batch of them at the beginning of the week and pop one in the microwave or toaster oven whenever you want one! If you’d rather make a one-pan frittata, here’s my Tofu Chickpea Frittata. If you’re looking for other high-protein & easy breakfast options, try my no-bake Vegan Protein Bars, these Moist Vegan Blueberry Muffins, or my Easy Vegan French Toast next.

How do you make vegan frittata egg muffins?

First, in a large bowl, add all of the dry ingredients in and whisk. Then, add the wet ingredients like the macadamia milk and water. Mix in veggies of choice: I use peppers, spinach, zucchini and parsley. You could even add roasted mini potatoes or vegan bacon bits, or how about some tempeh? Mix then pour into a muffin pan. Line with muffin liners or grease the pan. I like to just grease the pan. Bake for 40 minutes then enjoy!

The best part of this recipe is how versatile it is. Add any combination of vegetables and seasonings you want to this. You could even add some shredded vegan cheese to these.

Do these really taste like egg?

These do not have that eggy sulfur like flavor, however, the texture is quite egg-like. If you are an egg muffin lover but you need a plant-based version, I think you are going to love these. If you want that egg-like flavor, add some black salt! It’s magical! These bake just like an egg mixture would, you could even bake this in a frittata pan if you don’t want to make muffins. Want an omelette? You could also use this recipe in a saute pan to make an omelette or scrambled chickpea eggs.

What other fillings would go well in these vegan frittata egg muffins?

  • diced breakfast potatoes
  • mushrooms
  • tempeh bacon
  • vegan sausage crumbles
  • vegan cheese
  • shredded kale
  • diced tomato
  • roasted diced sweet potato

Will my non-vegan family and friends enjoy this?

Yup! Absolutely. These are great to bring to a potluck, a family brunch, to pack in your kids lunches, or to share with your family and friends. I always serve these at my vegan brunches and all of my non-vegan friends can’t get enough of them. I recommend adding breakfast potatoes to them for someone who would like a heartier egg muffin but overall, everyone who I have made these for has begged for the recipe.

Vegan Frittata Egg Muffins

A few important tips:

  1. Make sure to store these in the fridge, do not leave them on the counter because they will get moldy.
  2. Do not over-bake, they will dry out. Keep an eye on them while baking.
  3. For a fluffier egg muffin cook for 35-40, for a crispier more golden brown egg muffin bake for 40-45 minutes.
  4. Enjoy them straight out of the oven!

Vegan Frittata Egg Muffins

Watch the video tutorial on how to make the egg muffins here!

Why does this recipe contain macadamia nut milk?

Macadamia milk is amazing for vegan egg recipes because it’s creamy, nutty, smooth and absolutely delicious. I use the unsweetened original one in this recipe. My favorite brand is Milkadamia and I am excited to have teamed up with them on this recipe! Their vegan nut milks are made from raw macadamia nuts that are sustainably farmed (so cool right?!). If you want to read more about their regenerative farming practices, head over to Milkadamia’s website to learn all about it! Milkadamia’s products are all non-GMO, soy-free, gluten-free, dairy-free and vegan. Use the Milkadamia store locator. 

ORDER MILKADAMIA ON AMAZON

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Vegan Frittata Egg Muffins

Vegan Frittata Egg Muffins
Print Recipe
4.50 from 2 votes

Vegan Frittata Egg Muffins (made with chickpea!)

Easy, delicious, chickpea egg muffins are 100% plant-based and perfect for a quick savory breakfast or protein packed snack.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Breakfast
Cuisine: American
Servings: 10
Calories: 131kcal
Author: Danielle Brown
Cost: $7

Equipment

Ingredients

  • 1 ¾ cup chickpea flour
  • ¼ cup nutritional yeast
  • 1 teaspoon baking powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon turmeric
  • ½ teaspoon smoked paprika
  • 1 cup milk unsweetened macadamia - I use Milkadamia
  • 1 cup water
  • 1 cup zucchini diced
  • 1 cup bell pepper diced
  • ½ cup onion diced
  • 1-2 cups spinach chopped
  • ¼ cup chopped parsley
  • chives garnish

Instructions

  • Preheat your oven to 375 degrees F. Prep a muffin pan by lightly greasing it.
  • In a large mixing bowl, add all of the dry ingredients and whisk.
  • Add the milk, water then mix. Add the vegetables. Mix with a spoon. Use a ¼ cup measure to add the egg mixture into your muffin pan. Garnish with chives.
  • Bake for 35-45 minutes. Enjoy fresh then store in fridge.

Notes

  1. Make sure to store these in the fridge, do not leave them on the counter because they will get moldy.
  2. Do not over-bake, they will dry out. Keep an eye on them while baking.
  3. For a fluffier egg muffin cook for 35-40, for a crispier more golden brown egg muffin bake for 40-45 minutes.
  4. Enjoy them straight out of the oven!

Nutrition

Serving: 1g | Calories: 131kcal | Carbohydrates: 17g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 3mg | Sodium: 303mg | Potassium: 348mg | Fiber: 4g | Sugar: 5g | Vitamin A: 872IU | Vitamin C: 23mg | Calcium: 74mg | Iron: 1mg

Creamy Vegan Pumpkin Alfredo

by 3 Comments

This creamy vegan pumpkin alfredo is decadent, indulgent, filled with plant-based nutrients and is the perfect dinner to make this fall and winter season. If you are looking for a great pasta dish to make for your family, to make for meal prep, to serve at a dinner party or to just enjoy yourself, this pumpkin alfredo is truly a winner. It’s 100% plant-based and gluten-free optional if you use gluten-free noodles. milkadamia

What ingredients do I need for this recipe?

  • canned pumpkin puree (not pumpkin pie filling)
  • pasta of choice
  • unsweetened macadamia milk (I use Milkadamia!)
  • raw cashews
  • white wine
  • garlic
  • shallot
  • olive oil
  • fresh sage
  • salt
  • pepper

Creamy Vegan Pumpkin Alfredo

How do you make creamy vegan pumpkin alfredo?

First, boil your favorite pasta. While that cooks, make the cashew cream sauce by blending soaked or boiled cashews in your blender with Milkadamia’s unsweetened macadamia milk as well as salt and pepper. If you do not have access to Milkadamia, use any plant milk.

In a pan on medium heat, saute olive oil, shallot and minced garlic until aromatic. Add in the pumpkin puree then pour in the cashew cream and white wine. Stir to combine! Add in your pasta and ½ cup of the pasta water. Toss the pasta with the sauce for about 2 minutes. Top with vegan parmesan cheese, fresh sage and pepper. Yum!

Creamy Vegan Pumpkin Alfredo

Why does macadamia nut milk make great vegan alfredo?

Macadamia milk is amazing for vegan cheese sauces because it’s creamy, nutty, smooth and absolutely delicious. I use the unsweetened original one in this recipe. My favorite brand is Milkadamia and I am excited to have teamed up with them on this recipe! Their vegan nut milks are made from raw macadamia nuts that are sustainably farmed (so cool right?!). If you want to read more about their regenerative farming practices, head over to Milkadamia’s website to learn all about it! Milkadamia’s products are all non-GMO, soy-free, gluten-free, dairy-free and vegan. Use the Milkadamia store locator. 

ORDER MILKADAMIA ON AMAZON

Creamy Vegan Pumpkin Alfredo

Will my non-vegan family and friends enjoy this?

What’s not to love? This creamy pumpkin vegan alfredo is a huge crowd pleaser. It tastes super rich and indulgent but it’s secretly healthy. Everyone who I have made this for ends up falling in love with and always asks me for the recipe. Kids also love this because it reminds them of mac and cheese. I promise that if you make this for people when they come over or if you decide to make it for your non-vegan family members, they will eat this up!

Creamy Vegan Pumpkin Alfredo

A few important tips:

  1. Save some of the pasta water for the sauce! It’s important for thickening it and helping the sauce bind to the pasta.
  2. Use pumpkin puree (make sure the only ingredient is pumpkin) not pumpkin pie filling.
  3. You can keep this in the fridge for up to 4-5 days. It makes great leftovers.
  4. Serve this fresh and hot!
  5. If the sauce is too thick just add more pasta water until it’s the right consistency.

Creamy Vegan Pumpkin Alfredo

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Creamy Vegan Pumpkin Alfredo
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Creamy Vegan Pumpkin Alfredo

Easy, delicious, nutritious plant-based pasta dish for the fall and winter season.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: dinner
Cuisine: American, Italian
Servings: 4
Calories: 252kcal
Author: Danielle Brown
Cost: $12

Equipment

Ingredients

  • 12 oz pasta of choice
  • 1 15 oz can pumpkin puree
  • 1-2 tablespoon olive oil
  • 1 shallot diced
  • 1 tablespoon garlic minced
  • ⅓ cup white wine
  • ½ cup pasta cooking water
  • sage fresh - garnish
  • vegan parmesan garnish optional

Cashew Cream

  • 1 cup raw cashews soaked for a few hours or boiled for a few minutes to soften
  • ¾ cup macadamia nut milk I use Milkadamia
  • 1 teaspoon salt
  • ¼ teaspoon pepper

Instructions

  • Boil pasta until it's al dente (save the pasta water). While it cooks make the cashew cream by blending all of the cashew cream ingredients in your blender until smooth.
  • In a pan, on medium heat, saute olive oil, shallot and garlic until aromatic.
  • Add the pumpkin puree, wine and cashew cream to the pan. Simmer for 5 minutes. Add pasta into the pan with ½ of pasta water and stir for a few minutes until the sauce thickens nicely and combines with the pasta.
  • Serve and garnish with fresh sage, vegan parmesan, and fresh pepper.

Notes

  1. Save some of the pasta water for the sauce! It's important for thickening it and helping the sauce bind to the pasta.
  2. Use pumpkin puree (make sure the only ingredient is pumpkin) not pumpkin pie filling.
  3. You can keep this in the fridge for up to 4-5 days. It makes great leftovers.
  4. Serve this fresh and hot!
  5. If the sauce is too thick just add more pasta water until it's the right consistency.

Nutrition

Serving: 1g | Calories: 252kcal | Carbohydrates: 15g | Protein: 8g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 610mg | Potassium: 321mg | Fiber: 2g | Sugar: 4g | Vitamin A: 214IU | Vitamin C: 5mg | Calcium: 83mg | Iron: 3mg

Vegan Pineapple Teriyaki “Chicken” (made with tofu!)

by Leave a Comment

If you’ve been wanting to include more tofu in your diet but have no idea how to make it actually taste good, you have to make this vegan pineapple teriyaki “chicken”. It’s sweet and savory and has the perfect balance of flavors to make you appreciate tofu. You only need a few simple ingredients to make this dish come to life.

What ingredients do I need to make vegan pineapple teriyaki “chicken”?

  • extra firm high protein tofu
  • pineapple
  • umami infused macadamia nut oil (my secret weapon!)
  • sesame seeds
  • coconut aminos
  • soy sauce
  • ginger
  • garlic
  • rice vinegar
  • maple syrup
  • chili paste or sriracha

Vegan Pineapple Teriyaki "Chicken"

How do you make tofu taste good?

The key to making a delicious tofu dish that resembles a meatier texture is getting high protein tofu because it’s EXTRA firm. Most grocery stores including Whole Foods, Trader Joe’s and Sprouts all sell high protein tofu. You will know that it’s high protein tofu because it will have 14 grams of protein per serving! The other key is to add flavor. Tofu is pretty bland on it’s own but it will soak up any flavor you add to it.

Vegan Pineapple Teriyaki "Chicken"

I am a vegan beginner, will I enjoy this?

Absolutely. Everyone who I have made this for raves about it. Both my non-vegan and vegan friends and family always ask for the recipe when I make it! They especially love the grilled pineapple on the top – it makes it extra yummy. As a vegan beginner, you will not only love the taste of this vegan pineapple teriyaki “chicken” but you will be a huge fan of how simple it is to make. You won’t be slaving away all day in the kitchen because this takes less than 20 minutes.

Vegan Pineapple Teriyaki "Chicken"

Why I love macadamia oil

I love macadamia nuts and macadamia oil. They have the highest content of healthy monounsaturated fat and lowest percentage of inflammatory omega 6’s of any nut or seed. In this recipe, I pan fried the tofu in the Umami infused macadamia oil spray from Milkadamia. Their vegan nut milks, nut oils and vegan butter are made from raw macadamia nuts that are sustainably farmed (so cool right?!). If you want to read more about their regenerative farming practices, head over to Milkadamia’s website to learn all about it! Milkadamia’s products are all non-GMO, soy-free, gluten-free, dairy-free and vegan. Use the Milkadamia store locator. 

Also, I don’t know about you but I LOVE a company that is earth-friendly and actually cares about our planet and the animals. If you are oil-free simply omit the oil in this recipe.

Vegan Pineapple Teriyaki "Chicken"

A few important tips:

  • Make sure to get high-protein or extra firm tofu for the best texture
  • Grill the pineapple or saute it to release it’s sweetness
  • Store this in the fridge for up to 4 days
  • Reheat in the oven or in a pan

Vegan Pineapple Teriyaki "Chicken"

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Vegan Pineapple Teriyaki "Chicken"

Vegan Pineapple Teriyaki "Chicken"
Print Recipe
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Vegan Pineapple Teriyaki "Chicken" (made with tofu!)

Sweet, spicy, savory and easy to make, this vegan pineapple teriyaki "chicken" is a tofu dish that the whole family will love. 100% plant-based and gluten-free optional.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: dinner
Cuisine: asian
Servings: 5
Calories: 127kcal
Author: Danielle Brown
Cost: $5

Equipment

Ingredients

  • 1 block tofu high-protein or extra firm
  • 2 tablespoon toasted sesame seeds garnish
  • 5 pineapple slices grilled or sautéed
  • 1-2 tablespoon umami infused macadamia oil for sautéing the tofu I use Milkadamia brand

Teriyaki Style Sauce

  • 2 tablespoon soy sauce
  • 2 tablespoon coconut aminos
  • 1 tablespoon rice vinegar
  • 3 teaspoon garlic fresh
  • 2 teaspoon ginger fresh
  • 1 teaspoon sriracha or chili paste
  • 1 tablespoon maple syrup or agave
  • ½ tablespoon toasted sesame oil

Instructions

  • Cut tofu into 5 even slices. Saute tofu on medium heat in a non-stick pan in the macadamia oil until the moisture is cooked out of the tofu. Cook for about 10 minutes or until golden brown on each side (flip tofu halfway through).
  • In a small bowl, combine all sauce ingredients together and whisk.
  • Add half the sauce in and let the tofu simmer in it for 5 minutes. Flip tofu and add the rest of the sauce. Let it simmer until the sauce has thickened.
  • Grill or saute the pineapple until cooked (5 minutes).
  • Plate tofu. Garnish with sesame seeds and top with pineapple. Serve fresh!

Notes

  • Make sure to get high-protein or extra firm tofu for the best texture
  • Grill the pineapple or saute it to release it's sweetness
  • Store this in the fridge for up to 4 days
  • Reheat in the oven or in a pan

Nutrition

Serving: 1g | Calories: 127kcal | Carbohydrates: 13g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 542mg | Potassium: 97mg | Fiber: 1g | Sugar: 9g | Vitamin A: 29IU | Vitamin C: 6mg | Calcium: 113mg | Iron: 1mg

The recipe post was sponsored and made possible by Milkadamia. As a food blogger, I am so appreciative of our partnership!

Made with love,

Danielle

Vegan Mediterranean Couscous Salad

by 10 Comments

This Vegan Mediterranean Couscous Salad is fresh, flavorful, filling and perfect for lunches or a dinner side-dish. This is packed with delicious vegetables like tomatoes, roasted cauliflower, sun-dried tomatoes, and spinach! The parsley pesto dressing takes this grain-based salad to the next level. For more meal-prep friendly salads, see my Quinoa Broccoli Salad, Vegan Mango Mama Salad, and Meal Prep Salad!

A white bowl filled with vegan mediterranean couscous salad.
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Notes on Ingredients

  • Couscous: I used pearl couscous as it’s larger than regular couscous. You can substitute any grain here (including gluten-free) like rice, quinoa, or farro. You could even use pasta!
  • Spinach: You can use another green like arugula or baby kale. 
  • Parsley: Used for the primary herb in the pesto dressing but you can substitute another herb like basil or even a flavorful green like arugula.

Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.

How do you make Vegan Mediterranean Couscous Salad?

  1. Preheat the oven to 450F.
  2. Cook couscous following box instructions, then fluff with a fork.
  3. While couscous cooks, roast chopped cauliflower on a baking sheet with parchment for 25 minutes or until fork tender and golden brown. Season with salt and pepper.
  4. Chop the spinach, halve the tomatoes, and chop the sun-dried tomatoes.
  5. Add the couscous, cauliflower and other veggies to a large serving bowl with spices.
  6. Pour dressing over top and toss well! Enjoy and serve.
Vegan Mediterranean Couscous Salad in a white bowl.
  1. Step 1: First, cook the couscous, roast the cauliflower, and chop the veggies.
A silver spoon with vegan mediterranean couscous on it being held overtop a big white bowl of couscous salad.
  1. Step 2: Then, in a large bowl, add the couscous and veggies to a large bowl along with pesto. Toss well and enjoy!

Commonly Asked Questions

How many days can I store the Vegan Mediterranean Couscous Salad in the fridge to eat as leftovers?

Store this salad in the fridge for up to 5 days. No need to reheat as this salad is best eaten cold!

Is this salad meant to be eaten hot or cold?

While you can do either, this salad is best served cold. This is good news for meal-prep and leftover lovers. This salad actually gets better overtime in the fridge!

I don’t have cauliflower. Can I use a different vegetable?

Yes! You can substitute broccoli or really any vegetables you prefer in this dish.

What should I have for a healthy breakfast and dinner paired with this salad for lunch?

For breakfast, I recommend my Raspberry Chia Pudding (super high in fiber). Then, for dinner, make my Debloat Detox Vegetable Soup for a light and delicious dinner.

Close up of the Vegan Mediterranean Couscous Salad in a white bowl.

Extra Helpful Tips

  • Avoid overcooking the couscous. Once the water is absorbed, it’s done!
  • Make a double batch of dressing and use the remaining for salads throughout the week!
  • You can blend the parsley pesto dressing in the food processor or blender! I prefer a food processor, so it still leaves a little texture.

How to Store

Store this salad in the fridge for up to 5 days. No need to reheat as this salad is best eaten cold!

More Salads

If you tried this Vegan Mediterranean Couscous Salad or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!

A white bowl filled with vegan mediterranean couscous salad and a wood tong.
Print Recipe
5 from 3 votes

Vegan Mediterranean Couscous Salad

This flavorful couscous salad with a parsley pesto dressing is fresh, filling, and perfect for lunches or a dinner side-dish.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Barbecue, Entree, Main Course Salad, Salad
Cuisine: American
Diet: Vegan
Servings: 4
Calories: 578kcal
Author: Danielle Brown
Cost: $9

Equipment

Ingredients

  • 16 oz pearl couscous
  • 2 cups spinach chopped
  • 1-2 cups cauliflower roasted
  • ½ cups tomatoes chopped sundried
  • 1 ½ cups cherry tomatoes halved
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon cumin

Parsley Pesto Dressing

  • 1 head parsley
  • ¼ cup lemon juice
  • ¼ cup olive oil

Instructions

  • Preheat the oven to 450F.
  • Cook couscous following box instructions, then fluff with a fork.
  • While couscous cooks, roast chopped cauliflower on a baking sheet with parchment for 25 minutes or until fork tender and golden brown. Season with salt and pepper.
  • Chop the spinach, halve the tomatoes, and chop the sun-dried tomatoes.
  • Add the couscous, cauliflower, and other veggies to a large serving bowl with spices.
  • Pour pesto parsley dressing over top and toss well! Enjoy and serve.

Notes

Avoid overcooking the couscous. Once the water is absorbed, it’s done!
Make a double batch of dressing and use the remaining for salads throughout the week!
You can blend the parsley pesto dressing in the food processor or blender! I prefer a food processor, so it still leaves a little texture.

Nutrition

Calories: 578kcal | Carbohydrates: 95g | Protein: 16g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 621mg | Potassium: 555mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1866IU | Vitamin C: 38mg | Calcium: 65mg | Iron: 3mg

Easy Vegan Taco Salad

by 6 Comments

This post is sponsored by NatureSweet® but the content and opinions expressed here are my own.

This easy vegan taco salad is one of my favorite salads to make! I am taking you on a little recipe road trip today to Florida! Fortunately, I live very close to Miami and I am always so inspired by the culture and food there. I wanted to make a salad with some of the flavors and seasonings from one of my favorite Mexican restaurants there. This vegan taco salad is absolutely delicious, easy to make, plant-based, gluten-free and beyond healthy! It’s packed with plant-based protein and fiber.

What ingredients do you need?

For this recipe you need Avocados From Mexico, NatureSweet® Cherub® tomatoes, RealSweet® Vidalia® onions, lentils, cashews for the vegan sour cream, cilantro, lime, fresh corn, and brown rice. This takes less than 20 minutes to whip up because the ingredients are so simple! 

Easy Vegan Taco Salad

How do you make this easy vegan taco salad?

First, you’ll need to shred some romaine lettuce and then add it to your bowl as the base of your crunchy salad.
Next, make the lentil taco meat by sautéing cooked brown lentils with chili, garlic, salt, pepper, salsa, smoked paprika, and cumin (or your fave taco seasoning mix).
Then, while that cooks, make some rice of your choice, I use a brown rice medley. Next, make the cashew sour cream! It gets whipped up in the blender very quickly – or use your favorite vegan sour cream. 

Steam the corn and add that on top, then add on the juicy Cherubs® tomatoes, Avocados From Mexico (whole, sliced or mashed), chopped RealSweet® Vidalia® sweet onions, lime juice, salt and pepper. Serve and enjoy! 

Easy Vegan Taco Salad

Will my non-vegan family and friends enjoy this recipe?

Absolutely! This delicious Mexican inspired taco salad is a total crowd pleaser. Everyone I have ever made this for raves about it and can’t believe it’s 100% plant-based. T
he lentil taco meat replaces ground beef because lentils are super meaty, the fresh tomatoes make it juicy and flavorful, the cilantro add a freshness, the Vidalia® onions pair perfectly with the creamy ripe avocado, and the rice add the best kind of starch to this taco salad.
Of course, you can’t forget the amazing vegan sour cream made from cashews! No one can tell it’s dairy-free. 

Easy Vegan Taco Salad

A few important tips:

  • To make this extra yummy, chill the sour cream in the fridge for a few hours before serving!
  • Make a batch of rice ahead of time so you can make this salad all week long.
  • Store leftovers in an air-tight container in the fridge.
  • Flavor this salad with lime juice as the dressing – it’s the best!
  • You don’t need to cook the Vidalia® onions for this salad unless you want to! They are delicious raw. 

Easy Vegan Taco Salad

Easy Vegan Taco Salad

What makes this salad healthier than other taco salads?

This salad has no animal products and is dairy-free, meat-free, low fat, high-fiber, high protein and gluten-free! This taco salad is a healthier version of your classic taco salad. It won’t spike cholesterol, it will aid in digestion due to the fiber content, it supports heart health because it’s packed with antioxidants, it won’t contribute to inflammation because it has dairy-free sour cream and because it’s gluten-free. I use brown rice instead of white rice to make this healthier as well! 

Easy Vegan Taco Salad

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Easy Vegan Taco Salad

Easy Vegan Taco Salad
Print Recipe
5 from 2 votes

Easy Vegan Taco Salad

Flavorful, delicious, easy vegan taco salad! This is vegan, gluten-free, healthy and simple to make.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: dinner
Cuisine: Mexican
Servings: 4
Calories: 705kcal
Author: Danielle Brown
Cost: $11

Equipment

Ingredients

  • 1 head romaine lettuce
  • 1 cup corn steamed - off the cob
  • 1 cup tomatoes cherub grape - I use NatureSweet
  • 1 avocado cubed - I use avocados from Mexico
  • ½ cup cilantro
  • 1 cup vidalia onion diced sweet - I use RealSweet vidalia onions
  • 1 cup brown rice cooked
  • 1 lime garnish and to squeeze on top

Cashew Sour Cream

  • 1.5 cups cashews
  • ¾ cup water
  • 1 tbsp lemon juice
  • 2 teaspoon apple cider vinegar

Lentil Taco Meat

  • 1.5 cups brown lentils or black beans cooked
  • 1 teaspoon chili powder
  • 1 teaspoon garlic
  • ½ teaspoon cumin
  • ¼ cup salsa
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ½ teaspoon pepper

Instructions

Salad

  • Chop the romaine lettuce and add to a bowl. Then, top with tomatoes, steamed corn, avocado, and diced onion. Add on the lentil taco meat when it's done cooking. Add cooked brown rice.
  • Top with cashew sour cream, cilantro and lime juice! Drizzle on a little avocado oil if you want.

Lentil Taco Meat

  • Cook lentils according to package then saute on medium heat in spices and salsa for 5-10 minutes until heated through.

Cashew Sour Cream

  • Blend all ingredients in food processor or a high speed blender until smooth.

Notes

  • To make this extra yummy, chill the sour cream in the fridge for a few hours before serving!
  • Make a batch of rice ahead of time so you can make this salad all week long.
  • Store leftovers in an air-tight container in the fridge.
  • Flavor this salad with lime juice as the dressing - it's the best!
  • You don't need to cook the Vidalia® onions for this salad unless you want to! They are delicious raw. 

Nutrition

Serving: 1g | Calories: 705kcal | Carbohydrates: 92g | Protein: 25g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Sodium: 441mg | Potassium: 1672mg | Fiber: 19g | Sugar: 12g | Vitamin A: 14620IU | Vitamin C: 29mg | Calcium: 139mg | Iron: 9mg

Made with love,

Danielle

Vegan Wedge Salad (with coconut bacon!)

by 1 Comment

Vegan wedge salad is the perfect way to use a head of iceberg lettuce. Wedge salad traditionally has dressing made with dairy, cheese and bacon but follow this recipe to learn how to make a plant-based vegan version of a classic wedge salad. This version has smoky coconut bacon, tomatoes, onion, pecans and homemade vegan hemp seed ranch dressing. You won’t believe how delicious this is.

What ingredients do I need for the vegan wedge salad?

  • 1 head iceberg lettuce
  • cherry tomatoes
  • pecans
  • diced red onion
  • coconut bacon
  • vegan hemp seed ranch dressing

How do you make the hemp seed ranch dressing?

Traditionally ranch dressing is made with buttermilk, spices, sour cream, and mayonnaise. I make a healthier plant-based version with hemp seeds! They’re filled with healthy fats, fiber, protein and omega 3 fatty acids that are essential to hormone function, brain health and heart health. Blend hemp seeds, spices, and water in your blender until creamy and smooth and it will magically turn into vegan ranch dressing! It’s the perfect substitute for your favorite dressing.

Vegan Wedge Salad

Trending Recipes:

  1. Vegan Fried Rice
  2. Vegan Pad Thai
  3. One Pot Mushroom Leek Risotto
  4. Easy Minestrone Soup
  5. Vegan Cheesy Cauliflower Potato Casserole

Vegan Wedge Salad

Will my non-vegan friends and family enjoy this?

Absolutely. This is a total crowd pleaser because who doesn’t love a salad with a creamy dressing and fun toppings? I make this for my friends and family when they come over and I am asked for the recipe every single time. I knew it was time to add it to the blog because it has been highly requested by my audience and friends! This salad is the perfect opportunity to showcase a salad that isn’t boring at all. This shows your family and friends how great eating plant-based can be!

Vegan Wedge Salad

A few important tips:

  1. Do not overcook the coconut bacon or put the pan on too high of a heat, the coconut bacon will burn.
  2. Store the hemp seed ranch in the fridge for 5-7 days.
  3. Cut the iceberg lettuce into “wedges” to keep the shape of the wedge salad.
  4. Serve this fresh. You don’t want the lettuce to get soggy.
  5. Add the dressing first, then add the toppings on top for perfect presentation.

Vegan Wedge Salad

Why is it important to use organic veggies?

I use Josie’s Organics iceberg lettuce in this recipe. It’s crunchy and stays good in your fridge for weeks.  Josie’s Organics is an amazing all organic company that grows their produce in the fertile California Valley. It is especially important to get organic greens because they are apart of the dirty dozen.

Josie’s Organics doesn’t use any synthetic fertilizers or pesticides on their farms. If I see Josie’s Organics in the grocery store, I snatch it up real quick because it’s truly such fresh produce. You can find their produce at stores like Trader Joe’s, Whole Foods, Sprouts and many more. Be sure to look out for Josie’s Organics in your local store! Use their store locator here!

Vegan Wedge Salad

How do you make the coconut bacon for the vegan wedge salad?

Use shredded coconut or “coconut chips”. Saute them in a pan on medium heat with liquid smoke, and coconut aminos. Add a little maple syrup if you want. Toast and saute until golden brown and crisp. Do not turn the heat up too high – they will burn! Continuously stir the coconut bacon. Add sea salt at the end. Store in an air tight container and use as you need.

The coconut bacon will last a few weeks in the container! You do not need to refrigerate it but you can.

Vegan Wedge Salad

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Vegan Wedge Salad

Vegan Wedge Salad
Print Recipe
5 from 1 vote

Vegan Wedge Salad (with coconut bacon!)

Crisp, creamy, smoky delicious vegan wedge salad is plant-based, gluten-free, oil-free and is the perfect salad for any occasion.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Appetizer, Lunch
Cuisine: American
Servings: 4
Calories: 510kcal
Author: Danielle Brown
Cost: $6

Equipment

Ingredients

  • 1 head iceberg lettuce I use Josie's Organics
  • 2 cups cherry tomatoes halved
  • ½ cup pecans chopped raw
  • ¾ cup red onion diced
  • 1 cup coconut bacon

Coconut Bacon

  • 1 cup coconut flakes large unsweetened
  • 1 tablespoon coconut aminos or soy sauce
  • 1-2 teaspoon liquid smoke
  • ¼ teaspoon sea salt
  • 1 tablespoon maple syrup optional

Hemp Seed Ranch Dressing

  • ¾ cup hemp seeds
  • 1 tbsp parsley dried
  • 1 tablespoon dill dried
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ tsp salt
  • 3 tablespoon lemon juice
  • 1 cup water

Instructions

Salad

  • Cut iceberg lettuce into quarters or "wedges". Top with dressing then add the tomatoes, pecans, onion, and coconut bacon. Enjoy!

Coconut Bacon

  • In a non-stick pan, saute coconut flakes on medium heat. Add in coconut aminos, liquid smoke and maple syrup. Mix until evenly coated. Saute for 5-10 minutes until crisp and golden. Do not burn. Stir continuously. Remove from heat and add onto salad!

Hemp Seed Ranch Dressing

  • Blend all ingredients together in a blender until smooth and creamy! Store in fridge for up to 7 days.

Notes

  • Do not overcook the coconut bacon or put the pan on too high of a heat, the coconut bacon will burn.
  • Store the hemp seed ranch in the fridge for 5-7 days.
  • Cut the iceberg lettuce into "wedges" to keep the shape of the wedge salad.
  • Serve this fresh. You don't want the lettuce to get soggy.
  • Add the dressing first, then add the toppings on top for perfect presentation.

Nutrition

Serving: 1g | Calories: 510kcal | Carbohydrates: 25g | Protein: 19g | Fat: 40g | Saturated Fat: 14g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 8g | Sodium: 559mg | Potassium: 598mg | Fiber: 9g | Sugar: 11g | Vitamin A: 1335IU | Vitamin C: 29mg | Calcium: 117mg | Iron: 7mg

This recipe post was made possible by Josie’s Organics. They are a long time partner of mine and I am so thankful to have teamed up with them on this post!

Made with love,

Danielle

Vegan Greek Pasta Salad

by 9 Comments

This easy, delicious vegan greek pasta salad is fresh, flavorful, perfect for meal prep, 100% plant-based and the best dish for serving at a party! This pasta salad is packed with vegetables like tomatoes, cucumber and fresh herbs like basil. The addition of the robust sun-dried tomatoes and hearty protein-packed chickpeas, make this salad absolutely delectable. You are going to be obsessed!

Vegan Greek Pasta Salad

What ingredients will I need?

  1. pasta of choice: I use rotini
  2. tomatoes
  3. cucumber
  4. basil
  5. vegan feta – optional
  6. sun-dried tomatoes
  7. dried Italian herbs
  8. garlic
  9. kalamata olives
  10. chickpeas
  11. white wine vinegar
  12. macadamia oil for the dressing
  13. salt and pepper

Vegan Greek Pasta Salad

How do you make vegan Greek pasta salad?

First, boil the pasta and then set aside. I like to toss the pasta with a little olive oil so that it doesn’t stick together. Chop and prep the veggies while the pasta cooks. Let the pasta cool for a few so it’s not steaming hot. This dish is made to be room temperature. In a large bowl, combine the pasta, veggies and dressing ingredients. This dish is super simple to make! Meal prep this for the week ahead.

Vegan Greek Pasta Salad

Will my non-vegan friends and family enjoy this vegan Greek pasta salad?

Absolutely. This is a total crowd pleaser because who doesn’t love a flavorful pasta dish? I always make this for when my friends and family come over and everyone raves about it and they always ask for the recipe. I knew it was time to add it to the blog because it has been highly requested by my audience and friends! When people eat this, they honestly just look at it like a delicious pasta dish, rather than a vegan meal. This shows your family and friends how great eating plant-based can be!

Level: beginner level plant-based dish

Vegan Greek Pasta Salad

How do you make the dressing?

Combine white wine vinegar or lemon juice with macadamia oil. I use macadamia oil from Milkadamia because it is low in saturated fat, has a great balance of omega 3’s, it has a wonderful nutty flavor without being overpowering, has a rich butter taste with zero cholesterol, and has a high smoke point. It is hands down one of my favorite oils to cook with! Check it out here! Add the garlic and Italian herbs to the dressing, whisk, then pour over the pasta salad! Toss and enjoy! This dressing is delicious!

Vegan Greek Pasta Salad

A few important tips:

  • let the pasta cool because combining it with all of the other ingredients
  • whisk the dressing ingredients together and then pour it over the pasta and veggies
  • store this in the fridge for up to four days, this does not freeze well
  • store in an air-tight container

Vegan Greek Pasta Salad

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Vegan Greek Pasta Salad

Vegan Greek Pasta Salad
Print Recipe
5 from 1 vote

Vegan Greek Pasta Salad

Easy, 100% plant-based, fresh, 10-minute vegan greek pasta salad is the perfect meal.
Prep Time10 minutes
Total Time10 minutes
Course: Lunch
Cuisine: Mediterranean
Servings: 8
Calories: 247kcal
Author: Danielle Brown
Cost: $10

Equipment

Ingredients

  • 16 oz pasta rotini
  • 1 cup cucumber chopped
  • 2 cups cherry tomatoes
  • 1 cup basil fresh
  • ½ cup kalamata olives
  • ⅓ cup sun-dried tomatoes chopped
  • 1 can chickpeas rinsed and drained
  • ½ cup vegan feta

Dressing

  • ¼ cup white wine vinegar or lemon juice
  • 3 tablespoon macadamia nut oil I use Milkadamia brand
  • 1 teaspoon garlic
  • 1 teaspoon oregano dried
  • ½ tsp basil dried
  • ½ tsp salt
  • ½ tsp pepper

Instructions

  • Cook pasta and set aside. Chop and prep all the vegetables while the pasta cooks.
  • Add the pasta in a bowl then add the cucumber, tomatoes, basil, olives, sun-dried tomatoes, chickpeas and feta.
  • Whisk dressing ingredients together then pour over top. Toss well then enjoy!
  • Store in the fridge for up to 4 days.

Notes

  • omit the oil for an oil-free version
  • can't find macadamia nut oil? sub olive oil!
  • let the pasta cool because combining it with all of the other ingredients
  • whisk the dressing ingredients together and then pour it over the pasta and veggies
  • store this in the fridge for up to four days, this does not freeze well
  • store in an air-tight container

Nutrition

Serving: 1g | Calories: 247kcal | Carbohydrates: 48g | Protein: 9g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 291mg | Potassium: 409mg | Fiber: 3g | Sugar: 4g | Vitamin A: 431IU | Vitamin C: 12mg | Calcium: 39mg | Iron: 2mg

Made with love,

Danielle

This post was made in partnership with Milkadamia. 

Vegan Chocolate Mug Cake (1-minute!)

by 18 Comments

Warm, decadent chocolate cake under 60 seconds?! Yes please. This heavenly vegan chocolate mug cake is not only plant-based but it’s gluten-free, oil-free optional and 100% delicious. If you’re looking for a single serve treat that will satisfy your chocolate craving, this is for you. Make this for yourself, for your friends when they come over, for your kids at their sleepover party, and more! For more healthy treat recipes, try these 3-Ingredient Oatmeal Banana Bites ,  the BEST Vegan Tahini Blondies, and Vegan Gluten-Free Carrot Cake next!

How do you make a vegan chocolate mug cake?

Dry ingredients

You are going to need a small bowl or mug. First, add all of the dry ingredients to the mug. The dry ingredients include gluten-free flour of your choice, cocoa powder, coconut sugar or cane sugar, and baking powder. Easy enough. Then mix it together so it combines well. Make sure to mix the dry ingredients well so that they don’t clump together.

Wet Ingredients

Once the dry ingredients are mixed, add all of the wet ingredients. The wet ingredients include, macadamia nut milk, applesauce or oil, and vanilla extract. Mix together until well combined. Add chocolate chips on top then microwave for 1 minute. How simple is that?! Dig in and enjoy.

Why macadamia nut milk?

I love macadamia nut milk – it’s easily one of my favorite vegan milks! It’s creamy, nutty, smooth and absolutely delicious. I use the unsweetened original one in this recipe. My favorite brand is Milkadamia and I am excited to have teamed up with them on this recipe! Their vegan nut milks are made from raw macadamia nuts that are sustainably farmed (so cool right?!). If you want to read more about their regenerative farming practices, head over to Milkadamia’s website to learn all about it! Milkadamia’s products are all non-GMO, soy-free, gluten-free, dairy-free and vegan. Use the Milkadamia store locator. 

Also, I don’t know about you but I LOVE a company that is earth-friendly and actually cares about our planet and the animals. If you are allergic to nuts or can’t find it in stores near you, use any unsweetened nut milk.

What makes this chocolate cake healthier?

Most chocolate cake is filled with oil, sugar, and refined flours but this has none of those! This is completely plant-based, oil-free optional and uses whole grain gluten-free flour. You can use oat flour if you want too! It’s very versatile. I also use coconut sugar as the sweetener because it’s less processed and has a lower glycemic index. I use applesauce instead of oil which cuts the calories by about 400 and makes this mug cake much lower in fat.

Will my non-vegan friends and family enjoy this?

The short answer is YES. Everyone who I make this for, has gone crazy over it. They can’t believe that it’s plant-based and made without any animal products. My one friend thought it was impossible to make a good cake without eggs but I proved her wrong. This is sweet, decadent, and rich– I promise everyone loves these vegan chocolate mug cakes. The best part though is that it’s a crowd pleasing cake that only takes one minute! If you are a chocolate-lover, then you need to try my fudgy Sweet Potato Brownies next!

Vegan Chocolate Mug Cake

A few important tips:

  • Do not over microwave – it will get too spongey.
  • If you want a gooier consistency, cook for 45 seconds instead of 1 minute.
  • Add chocolate chips for that extra chocolate layer!
  • Feel free to top with frosting if you want to go all out – maybe it’s your birthday or something!
  • You can use cocoa or cacao – either works.

Vegan Chocolate Mug Cake

More vegan dessert recipes you will love:

  1. Copycat Girl scout Samoa Cookies
  2. Vegan Gluten-Free Twix Bars
  3. No-Bake Vegan Cheesecake
  4. Funfetti Muffins with Vanilla Frosting

Vegan Chocolate Mug Cake

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Vegan Chocolate Mug Cake

Vegan Chocolate Mug Cake
Print Recipe
5 from 8 votes

Vegan Chocolate Mug Cake (1-minute, gluten-free!)

Decadent, rich, chocolatey vegan chocolate mug cake that's done in 60 seconds!
Prep Time5 minutes
Cook Time1 minute
Total Time6 minutes
Course: Dessert
Cuisine: American
Servings: 1
Calories: 181kcal
Author: Danielle Brown
Cost: $3

Equipment

Ingredients

  • 2 tablespoon gluten-free flour
  • 2 tablespoon coconut sugar sub cane sugar
  • 2 tablespoon cocoa powder
  • ¼ teaspoon baking powder
  • 3 tablespoon macadamia nut milk I use Milkadamia
  • 1 tablespoon applesauce sub melted coconut oil
  • ¼ teaspoon vanilla extract
  • chocolate chips for topping

Instructions

  • In a small bowl or mug, add all of the dry ingredients. Mix.
  • Add the wet ingredients. Mix. Top with chocolate chips.
  • Microwave for 60 seconds.
  • Serve immediately and warm! It's best this way.

Notes

  • Do not over microwave - it will get too spongey.
  • If you want a gooier consistency, cook for 45 seconds instead of 1 minute.
  • Add chocolate chips for that extra chocolate layer!
  • Feel free to top with frosting if you want to go all out - maybe it's your birthday or something!
  • You can use cocoa or cacao - either works.

Nutrition

Serving: 1g | Calories: 181kcal | Carbohydrates: 41g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 180mg | Potassium: 228mg | Fiber: 5g | Sugar: 20g | Vitamin A: 181IU | Vitamin C: 3mg | Calcium: 145mg | Iron: 2mg

This recipe was made in partnership with Milkadamia. 

Vegan Tofu Chocolate Mousse

by 1 Comment

Smooth, indulgent, light yet rich vegan tofu chocolate mousse is next level delicious. Make this plant-based treat for a high-protein dessert that not only has great health benefits but also satisfies that sweet tooth.

How do you make vegan tofu chocolate mousse?

The first step is to blend the silken tofu, macadamia milk, maple syrup and vanilla in a food processor until smooth. Then, add cocoa and blend again – make sure there are no chunks. Melt your vegan dark chocolate chips in the microwave then pour into the food processor. Blend until completely smooth. Add into three or four ramekins or containers and let them chill and set in the fridge for at least 2-3 hours. I think it’s best if it sits overnight though. Top with any toppings you like from nuts to chocolate chips to fresh berries.

Can you taste the tofu?

The short answer is no! You can’t taste the tofu at all. Silken tofu is great for desserts because it has a very mild flavor. It’s also very creamy and soft and is very different from firm tofu. Chocolate does a great job of adding flavor to a dessert so all you taste is the chocolate in this recipe – no sign of tofu at all. The silken tofu gives this the absolutely perfect texture for a chocolate mousse. You need to use silken tofu this! Make sure to not get any other kind of tofu – it will give this the wrong texture.

Will my non-vegan family and friends enjoy this?

Yes! This delectable dessert can be enjoyed by both vegans and non-vegans. Everyone who I make this for, gobbles it up without any complaints whether they are plant-based or not. This is sweet, chocolatey and simply delicious – I promise everyone is obsessed with this masterpiece of a vegan dessert. The best part is that you can’t taste the tofu at all! Try to have everyone guess the secret ingredient, no one can ever figure it out!

Vegan Tofu Chocolate Mousse

Why macadamia nut milk?

I love macadamia nut milk – it’s easily one of my favorite vegan milks! It’s creamy, nutty, smooth and absolutely delicious. I use the unsweetened one in this recipe. My favorite brand is Milkadamia and I am excited to have teamed up with them on this recipe! Their vegan nut milks are made from raw macadamia nuts that are sustainably farmed (so cool right?!). If you want to read more about their regenerative farming practices, head over to Milkadamia’s website to learn all about it! Milkadamia’s products are all non-GMO, soy-free, gluten-free, dairy-free and vegan. Use the Milkadamia store locator. 

Also, I don’t know about you but I LOVE a company that is earth-friendly and actually cares about our planet and the animals. If you are allergic to nuts or can’t find it in stores near you, use any unsweetened nut milk.

Vegan Tofu Chocolate Mousse

More vegan dessert recipes you will love:

  1. Copycat Girl scout Samoa Cookies
  2. Vegan Gluten-Fre Twix Bars
  3. No-Bake Vegan Cheesecake
  4. Funfetti Muffins with Vanilla Frosting

Vegan Tofu Chocolate Mousse

What makes this chocolate mousse healthier?

Chocolate mousse is typically made with a lot of dairy products including heavy cream, milk and dairy filled milk chocolate – all of which contribute to heart disease, type 2 diabetes, cancer risk, inflammation and a whole host of other issues. This vegan tofu chocolate mousse is 100% dairy-free! If you’re lactose intolerant or have a severe dairy allergy, you know how dairy can affect your stomach. This recipe is much easier on digestion. The only sweetener in this recipe is maple syrup. It is healthier to use a natural unrefined sweetener like maple syrup when typically, chocolate mousse is made with refined white sugar.

A few important tips:

  • Use silken tofu! You need silken tofu for the right texture. This is sold at most grocery stores with the rest of the tofu. So don’t worry! It’s not that hard to find.
  • You can use cocoa or cacao – either one will work!
  • Don’t have macadamia nut milk? That’s okay – use any other unsweetened plant milk!
  • Chill in the fridge for at least a few hours before serving. This needs to set in the fridge after you make it.

Vegan Tofu Chocolate Mousse

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Vegan Tofu Chocolate Mousse
Print Recipe
5 from 1 vote

Vegan Tofu Chocolate Mousse

Light, indulgent, silky smooth vegan tofu chocolate mousse is made with silken tofu! This high-protein plant-based dessert is perfection.
Prep Time5 minutes
Total Time5 minutes
Course: Dessert
Cuisine: American
Servings: 3
Calories: 224kcal
Author: Danielle Brown
Cost: $3

Equipment

Ingredients

  • 1 12 oz tofu package of silken
  • 2 tablespoon macadamia milk I use Milkadamia unsweetened
  • 3 tablespoon maple syrup add more if you want it sweeter
  • 1 teaspoon pure vanilla extract
  • ½ cup chocolate chips melted dark
  • 3 tablespoon cocoa powder

Instructions

  • In a food processor, blend silken tofu, milk, vanilla and maple syrup until smooth. Then add the cocoa and blend again.
  • Melt dark chocolate in microwave at 30 second increments, stirring in-between, until completely melted. Pour into the food processor and blend until smooth.
  • Pour into three ramekins or small containers and let them chill and set in the fridge for at least 2 hours.
  • Serve and enjoy chilled!

Notes

  • Use silken tofu! You need silken tofu for the right texture. This is sold at most grocery stores with the rest of the tofu. So don't worry! It's not that hard to find.
  • You can use cocoa or cacao - either one will work!
  • Don't have macadamia nut milk? That's okay - use any other unsweetened plant milk!
  • Chill in the fridge for at least a few hours before serving. This needs to set in the fridge after you make it.

Nutrition

Serving: 1g | Calories: 224kcal | Carbohydrates: 36g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 8mg | Potassium: 223mg | Fiber: 2g | Sugar: 30g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg

Made with love,

Danielle