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  • Braces, Food

    Tomato Basil Bisque

    Plant Based, Vegan, Tomato Basil Bisque Soup

    This is one of my all time favorite recipes to make!! It is out of the Chloe’s Kitchen Cookbook that I’m totally obsessed with, 10/10 recommend. I love the limited ingredients, simplicity, and explosion of flavor in this recipe. I always post about this on my Instagram story every time I make it and I get bombarded with messages asking for the recipe, so here it is! Enjoy!

    Tomato Basil Bisque

    • 2 to 2.5 pounds tomatoes, quartered
    • 5 cloves garlic, peeled and left whole
    • 2 onions, sliced
    • 1/4 cup olive oil
    • Sea salt
    • Freshly ground black pepper
    • 2 cups vegetable broth
    • 1/2 cup fresh basil, chopped
    • 2 tablespoons brown sugar
    • 1 teaspoon lemon juice
    • 1 avocado (optional)

    Plant Based, Vegan, Tomato Bisque Soup

    Simple ingredients, my favorite!

    -Preheat oven to 450 degrees
    -Spread tomatoes, garlic, and onions on a large rimmed baking sheet and drizzle with olive oil. Generously season with salt and pepper, then roast for 30-35 minutes, or until tomatoes are lightly browned and caramelized.
    -Transfer roasted vegetables to a large pot and add broth. Bring to a boil, then simmer for 10 minutes. Transfer the soup in small batches to a blender and add basil. Your blender should never be more than half full. You could use an immersion blender if you prefer. Puree until very smooth.
    -Return soup to the pot and mix in brown sugar and lemon juice.
    -Add more salt and pepper to taste.
    -Top with avocado and serve with bread of choice!
    Plant Based, Vegan, Tomato Bisque Soup

    Tomato Basil Soup

    Plant Based, Vegan, Tomato Bisque Soup

    Tomato Basil Soup

    Plant Based, Vegan, Tomato Bisque Soup

    Tomato Basil Soup

    A few things I’ve learned since making this several times:
    1. I use 1 tablespoon lemon juice instead of a teaspoon. It happened on accident one time and I love it! haha!
    2. I have a Ninja blender that has the fancy locking lid. If you have that blender, you’re in luck! This entire soup will fit in that blender without having to do batches. I usually let it blend on high for 3+ minutes.
  • 3. Sourdough bread is definitely my choice of bread to pair with this soup! Here is how I prepare my sourdough bread to perfection:
    I drizzle a little olive oil on the bread, sprinkle with a TINY bit of garlic salt, and toast in the oven!
    Broil for about 3-5 min, till golden brown.

    Plant Based, Vegan, Tomato Basil Bisque Soup

    Tomato Basil Soup

  • Food

    Cinnamon Vanilla Chia Seed Pudding

    I have a confession, my new favorite obsession is chia seed pudding! Which is totally unexpected because I am a texture person and if the texture of something is weird, I don’t eat it! And we can all be 100% honest, the texture of chia seed pudding is the weirdest thing ever…yet I am oddly totally with it. I find myself constantly wondering, “How is this so weird and so delicious at the same time?!”

    I love how simple chia seed pudding is to make, the awesome health benefits of chia seeds, one of them being it’s an easy plant based protein source, and the fact that this recipe is 100% dairy-free! If you need a healthy summer treat, give this recipe a try. There are so many different ways to make chia seed pudding, you can use maple syrup to sweeten, you can take out the cinnamon and vanilla, or change up what dairy-free milk you use. I encourage you to play around with some different combinations. I found a basic recipe on the internet then made my own creation. This is what I came up with and it’s super yummy!

    Cinnamon Vanilla Chia Seed Pudding

    • 2 cups dairy-free milk (I use unsweetened coconut milk)
    • 1/2 cup chia seeds
    • 2 teaspoons vanilla extract
    • 1 teaspoon ground cinnamon
    • 1 tablespoon coconut sugar (optional)
    • You will see a lot of different options on how you can sweeten your chia seed pudding, if you choose to. A common one I read a lot was maple syrup, when I compared the sugar content of adding a tablespoon of maple syrup to coconut sugar, I preferred the option of coconut sugar!

    Combine ingredients into a 32oz. mason jar, shake thoroughly
    Refrigerate till pudding sets
    Make sure to shake the mason jar every 1-2 hours so your chia seeds don’t settle at the bottom.
    Top with fruit of your choice and enjoy! I like to drizzle a little honey on top of mine.

    *You don’t have to use a mason jar to mix your ingredients in. I found that was the easiest way to thoroughly mix all of the ingredients and made it hassle free to go back every 1-2 hours and shake up the bottle so the chia seeds didn’t settle!

    This recipe makes about 4-5 servings.
    If you choose to double the recipe, don’t double it in the same 32 oz. mason jar, I learned this the hard way. The chia seeds need room to expand and the 32 oz. jar doesn’t allow enough room for doubling the recipe! Mix everything in a different container or grab another mason jar to make a bigger quantity of the pudding.

  • Food, Health & Wellness

    My Best Juicing Tips & Recipes

    When I first started juicing back in 2014, I didn’t have “recipes” I followed…I just started throwing stuff in a juicer following a few simple rules. Over time, throwing some stuff together eventually resulted in a few of my favorite juice combos!

    Whether you want to follow a recipe or just wing it like me, here are some tips you definitely want to follow when you juice:

    • Always make your juice from primarily vegetables, a 90/10 ratio is a good rule of thumb
    • Always use lots of green leafy vegetables in your juice. A few of my favorites are kale, spinach, and green collards
    • Regardless of what you decide to put in your juice, throw in a lemon and a green apple and you will end up with a decent flavor
    • Make sure to rotate the vegetables you juice to get a variety of nutrients
    • Peel citrus fruits before putting them in a juicer
    • Avoid fruits like berries and bananas
    • Less is more with the quantity of vegetables and fruits you use, try to stick to 4-5 ingredients!

    Over the years I’ve created some good juice combos and some…um, not so good combos. I’ve enjoyed experimenting on my juicing journey to see what I can come up with. Play around with it, and I’m sure you will find some combos you like too! While some juice combos definitely taste better than others, keep in mind the purpose of juicing isn’t necessarily for flavor, but for HEALTH!

    To help get you started, here are a few recipes to try! (And yes, I made up the names as I went.)

      Green Machine

    • 1 bunch spinach
    • 2 bunches of kale
    • 8 stalks of celery
    • 2 green apples
    • 3 lemons

      Everybody Loves Ginger

    • 2 bunches of green collards
    • 1 bunch of spinach
    • 2 green apples
    • 3 cucumbers
    • Approx 1-2″ fresh ginger root
    • 1 lemon

      I’m All About My Beets

    • 2 bunches of kale
    • 2 beets
    • 7 carrots
    • 2 oranges
    • 1 green apple

    Juices with beets are definitely my least favorite (this is where I remind myself it’s for health not for flavor), but since beets have such great health benefits I always cycle them through my juicing. I also don’t eat beets, ever, so juicing them is the only way my body gets to benefit from their powerhouse of nutrients.

    Each recipe made two 32oz. jars of juice. You will likely want to half each recipe, that will give you a cup of fresh green juice to start your day for a couple of mornings as long as you store it correctly! Keep in mind fresh pressed juice only stays good for up to 24-72 hours after juicing, don’t make more than you can get through. The juice will always taste the best and have the greatest nutritional value within the first 2 hours of making it. When I can, I like to make my juice first thing in the morning so I can drink it FRESH! I promise it doesn’t take that long, from start to clean up it takes me about 20 minutes.

    Additional Juicing Tips:

    • Drink your juice first thing in the morning on an empty stomach to get the most benefits, wait 20 minutes before eating.
    • Buy organic produce to juice!
    • ALWAYS clean your juicer immediately after use, I promise it makes clean up 10x easier. If the pulp hardens in the screen, it’s game over as far as clean up goes.
    • Clean the screen thoroughly, don’t leave anything stuck in there.
    • Yes, your juicer can affect the shelf life of your juice!
    • I’ve switched over to a slow juicer (also known as a cold press juicer) since it produces very little to no heat during the juicing process which ultimately means no oxidation takes place and will extend the storage life of the juice (up to 72 hours if stored correctly.) Why does it matter if oxidation is happening while juicing? Oxidation affects the freshness of your juice and may eliminate some of the nutritional value so that, even over a short period of time, there may be none left at all.
    • We just bought this Breville slow juicer! Both juicers I’ve had have been Breville, can’t say enough good about that brand, great quality! The first one I had lasted well over 5 years!
    • Store your juice in glass, not plastic, plastic will speed up the oxidation process. I recommend buying a case of 32oz. mason jars, they seal tightly which helps with preventing oxidation while storing.
    • Fill your glass container as full as possible, leaving little to no room for air
    • I always try to use vegetables I don’t enjoy eating or have a hard time fitting into my die. There’s lots of amazing vegetables that I don’t eat on a daily basis, so I get their nutrients by juicing them. Example: Beets, dandelion greens, butternut squash, collard greens are vegetables I don’t eat frequently (or ever) in my diet, but I rotate them in my juice often.

    Remember, just because you’re juicing and getting all these amazing nutrients from vegetables first thing in the morning, don’t forget to eat plenty of veggies throughout the day! The benefits of eating vegetables in your diet is equally as important as the benefits you get from juicing them.
    Juiced vegetables are beneficial mainly because you’re consuming raw food products. When you bake, boil, pickle or stew, you can lose antioxidants and other nutrients. However, juicing vegetables means that the skin, and consequently the fibrous part of these foods, is lost in the juicing process. Fiber is important for the function of your digestive system and helps regulate your blood sugar. When you eat raw vegetables, you get the beneficial fiber and all the other health-promoting nutrients.

    Moral of the story, MORE VEGGIES ALL AROUND!

    If you want to know what got me started on my juicing journey, I recommend watching Hungry for Change on Netflix. I distinctly remember watching that in 2014 and immediately diving into the juicing world. Starting my day with fresh pressed juice has become one of my favorite parts of my morning routine.

    Last but not least, HAVE FUN!

  • Food

    Protein Pankcakes


    Love protein pancakes?!

    Good, we are going to get along great!
    Here’s my favorite protein pancake recipe:

    • 1/2 cup Oats
    • 1 Egg (or egg white)
    • 1/2 tsp. Cinnamon
    • 1/2. tsp. Vanilla
    • 1/2 banana, sliced
    • 1 tbsp. Water
    • 1 scoop protein powder of choice

    Mix ingredients in food processor, put a small amount of butter or coconut cooking oil in a pan and cook till golden brown on each side.

    Drizzle with honey and coconut oil for a healthy and delicious syrup alternative!

    I love topping mine with french vanilla almond granola from Sprouts and fresh fruit! ???

    This recipe make 1 perfect, delicious and filling pancake! Enjoy!

    Click here to learn more about my FAVORITE vanilla protein to use that takes this recipe to the next level! It’s been a total game changer and makes for an amazing consistency, flavor, and fluffy like a real pancake!

  • Food

    Holiday Pumpkin Bars


    Are you a pumpkin spice everything kind of person? Even if you aren’t, these pumpkin bars are sure to bring some magic to any holiday party you have this year. These were my sister’s absolute favorite treat to make during the holidays. Since I don’t eat dairy I made a dairy free version of these recently and they taste just as good!


    • 2 Egss
    • ¾ Cup Butter, Soft
    • 1 2/3 Cup Sugar
    • 1/3 Cup Milk
    • 2 tsp Vanilla
    • 1 Can Pumpkin 16 oz
    • 1 ¼ tsp Baking Soda
    • 1 ¼ tsp Baking Powder
    • 1 tsp Salt
    • 1 tsp Cinnamon, ground
    • 1 tsp Pumpkin Pie Spice
    • ½ tsp Cloves, ground
    • 2 ½ Cup Flour


    In mixing bowl, beat eggs. Add butter, sugar, milk, vanilla and pumpkin. Combine dry ingredients, add to mixing bowl. Pour batter (batter will be thick) into greased and floured 15×10 jelly roll pan. Bake at 350 for 25-35 minutes until bars spring back when touched lightly. Let cool then frost with cream cheese frosting.

    Cream Cheese Icing


    • 1 package (8 ounce) cream cheese, softened(microwave 15 seconds)
    • ½ stick butter
    • 1 teaspoon vanilla
    • 3 ½ cups powdered sugar (if dry, add 1 teaspoon milk)


    Cream butter, vanilla and cream cheese in mixer. Add powdered sugar. Mix until smooth and creamy!
    *If icing seems dry add 1 teaspoon milk


    Earth Balance or coconut oil instead of butter
    Cashew Milk instead of Milk (You can use your preferred milk substitute, I like cashew milk since it is creamier.)

  • Food

    Vegan Chili Fries


    Get ready, because these chili fries are about to rock your world so hard that you won’t even notice there’s no cheese! This is a very easy recipe to make that will feed the whole family or heat up any pot luck party. If you’re in a hurry you can always throw some frozen fries in the oven for a quick and easy meal that will have everyone coming back for more!


    • 15.5 oz (1 package/can) cooked black beans
    • 15.5 oz (1 package/can) cooked northern white beans
    • 1 1/2 cup cooked brown rice
    • 1 chopped onion
    • 1 can puréed tomatoes
    • 1 tsp. Nutritional yeast
    • 2 tsp. Chili powder
    • 1/8 tsp. Turmeric
    • 1/2 tsp. Garlic salt
    • 1/2 tsp. Pepper

    Throw everything together in a pan on a LOW heat, cover and let it all simmer together while you prep and cook the potatoes. Taste test while cooking, add any additional seasoning or extra chili powder if you like more of a kick!

    Roasted potatoes

    • 6 russet potatoes cut into long skinny pieces

    Season fries with:

    • 1 tsp. Nutritional yeast
    • 1 tsp. Chili powder
    • 1 tsp. Garlic powder
    • 1/2 tsp. Salt
    • 1/2 tsp. Pepper
    1. Mix seasonings together in a small bowl.
    2. I tossed the potatoes in a little bit of olive oil then sprinkled on the seasoning mixture. Once the potatoes are spread out evenly on a baking sheet I sprinkled a little garlic salt on top and tossed them in the oven.
    3. Bake at 375 degrees for 30 min or till crispy on both sides
    4. Top fries with chili, top chili with cherry tomatoes, diced up jalapenos, fresh avocado and hot sauce.

    I found this recipe and made it my own, feel free to add whatever you feel would make it even better!