Food & Recipes, Travel

#TasteyTuesday: Viva La Vegan (Atlanta, GA)

Let's address the elephant in the room: it's not Tuesday anymore. I know, I know. I have a few things in the works right now and they are taking up my time coupled with Biggie Smalls (my baby boy). So, this #TasteyTuesday is going up today. I visited home for a brief moment a few… Continue reading #TasteyTuesday: Viva La Vegan (Atlanta, GA)

Food & Recipes

What I Eat In A Day | Plant Based ​Lifestyle

I have been plant based for roughly 4 months now and transitioned into it from being Vegan for a year. I have my moments where I indulge. Overall my diet is plant based with mostly fruits and vegetables. I am finding new ways to eat with this lifestyle and I love it! If you rely… Continue reading What I Eat In A Day | Plant Based ​Lifestyle

Food & Recipes

What I Eat In A Day | Plant Based Lifestyle

I transitioned to a plant based lifestyle on the first day of this year from being Vegan. If you have not seen my reasoning behind that, please check out my Why I Am No Longer Vegan video. It is really funny and worth the watch! What I love the most about being plant based is… Continue reading What I Eat In A Day | Plant Based Lifestyle

Vegan Jumbo Stuffed Shells with Cashew ‘Ricotta’

Simple stuffed shells with thick and creamy cashew ricotta. The perfect meal for freezing to save for later. I have had these vegan jumbo stuffed shells on my recipe list for like two months! I kept forgetting and forgetting and forgetting, but not this time honey. I made these delicious shells and loved every bite!… Continue reading Vegan Jumbo Stuffed Shells with Cashew ‘Ricotta’

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Vegan Jumbo Stuffed Shells
Simple stuffed shells with thick and creamy cashew ricotta. The perfect meal for freezing to save for later.
Course Main Dish
Cuisine Italian
Keyword dairy-free, vegan
Prep Time 5 minutes
Cook Time 45 minutes
Passive Time 10 minutes
Servings
shells
Ingredients
Cashew 'Ricotta'
Stuffing & Shells
Course Main Dish
Cuisine Italian
Keyword dairy-free, vegan
Prep Time 5 minutes
Cook Time 45 minutes
Passive Time 10 minutes
Servings
shells
Ingredients
Cashew 'Ricotta'
Stuffing & Shells
Instructions
Stuffing & Shells
  1. Pre-heat oven to 390 degrees
  2. Boil jumbo shells according to the directions on the package. Prior to placing shells into the boiling water, add salt to the water.
  3. In a skillet on medium high heat, add the oil, then the onion. Allow the onion to cook until slightly translucent (about 5 minutes). Add the bell pepper and cook for an additional 5 minutes.
  4. Drain your shells and line them up in the ceramic dish.
  5. Add the meat crumbles to the vegetable mixture and turn off the heat. Stir in the salt, pepper and red pepper flakes.
  6. Stuff shells with about a tablespoon of the meat mixture for each shell. Pour ricotta over the shells, then the tomato sauce. Ensure that the sauces cover the shells completely.
  7. Bake for 30 minutes. Enjoy!
Cashew 'Ricotta'
  1. Boil cashews for 5 minutes, then turn off heat.
  2. Place all ingredients for ricotta into blender and blend for 60 seconds.
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Food & Recipes

What I Eat In A Day In A Plant Based Lifestyle

I like to keep it fresh on my blog, so instead of the usual recipe, why not show you what I ate yesterday. I have been plant based since the top of 2019. Prior to that, I went Vegan on 1/1/2017. I transitioned into this lifestyle because of the health benefits. When I went Vegan,… Continue reading What I Eat In A Day In A Plant Based Lifestyle

Plant Based Spinach And Artichoke Dip

This plant based spinach and artichoke dip was so delicious! I had to make it a couple times to get it just right, but overall it was a joy to taste test :). We have been binging out on Netflix and Amazon Prime lately (have you seen Alien Code?), so dips have been at the… Continue reading Plant Based Spinach And Artichoke Dip

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Plant Based Spinach And Artichoke Dip
Easy, plant based spinach artichoke dip made with less than 10 ingredients.
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 11 minutes
Servings
servings
Ingredients
Blender Ingredients
Dip Ingredients
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 11 minutes
Servings
servings
Ingredients
Blender Ingredients
Dip Ingredients
Instructions
  1. Prep your oven by setting it to 380 degrees.
  2. Place your water and cashews into a pot and bring to a boil, then allow to boil for five minutes.
  3. Drain your artichokes and cut them into bite-sized pieces. Place half into an oven-safe pan and the other half into your Tupperware (to save for later).
  4. In a saucepan, place your oil and let it melt. Add your spinach and allow it to wilt, then divide evenly among your two separate dishes.
  5. In a blender, combine your cashews, cashew water and seasonings, then blend for 60 seconds. Check the consistency and make sure that it is thick and creamy. If needed, add more water, but by the tablespoon. Taste and adjust seasonings to your liking, then divide evenly among two separate dishes.
  6. Place the over-safe dish into the oven and bake for 8 minutes. Enjoy with chips or crackers!
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Roasted Red Bell Pepper Hummus

Why didn't anyone tell me that roasted red bell pepper hummus was so delicious? Of all the legumes, chickpeas are a staple on my monthly grocery list. They are so versatile, especially when you are a plant based eater. You can make patties, meatballs, dips, spreads and even desserts, to name a few. In fact,… Continue reading Roasted Red Bell Pepper Hummus

Print Recipe
Roasted Bell Bell Pepper Hummus
A quick, frugal dip that's packed with protein and is low fat!
Course Appetizer
Cuisine Dip
Keyword dip, plant based, vegan
Prep Time 5 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Course Appetizer
Cuisine Dip
Keyword dip, plant based, vegan
Prep Time 5 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Instructions
  1. Drain your chickpeas and place them into a blender. Add about a little of the liquid from the roasted red bell peppers or water, then blend. If not blending well, add more liquid.
  2. Add the spices and bell peppers, then blend until everything is chopped and mixed consistently through out the dip.
  3. Pour into a bowl and add chopped bell peppers to the center for garnish. Enjoy!
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Food & Recipes

#TasteyTuesday: Vegan Breakfast with Treeline Cheese and Gardein

I like to change up what is cooked for breakfast for my family. Typically, I eat a bowl of oatmeal after a banana and tea. However, this morning, I decided to make a full breakfast. I used Treeline Cheese for the spread on my bagel and Gardein for my meat-free sausage patties. In my Vegan… Continue reading #TasteyTuesday: Vegan Breakfast with Treeline Cheese and Gardein

Food & Recipes

#TasteyTuesday: Nashville’s Nomnivore Sushi Et Cetera

For this Tasty Tuesday blog post, I will be doing something a little different. Instead of posting a cooking video or recipe, I am posting a review of Nomnivore Sushi et Cetera here in Nashville. I am so happy that my fiance took photos with his iPhone, otherwise I would have had to do this… Continue reading #TasteyTuesday: Nashville’s Nomnivore Sushi Et Cetera