Cheese has been one of the hardest things to give up for me on a plant based diet. And while I will occasionally splurge, not eating cheese on a daily basis can be depressing. Especially with mac and cheese. While I believe the vegan roasted garlic mac and cheese recipe is awesome, I think this toasted coconut recipe might just take the cake (or cheese?)!
This recipe is super quick, easy, and healthy. Enjoy!
If you saw my instagram story last night, you saw that I will now be sharing one plant based tip each day. I want to share the tips and tricks I have learned that have gotten me from eating meat every meal to barely eating it at all. This transition is not easy, I will be the first to admit. It took me until very recently to give up eggs. And if you can’t completely give up meat/dairy, that is OK. Whether you are eating more plants for health reasons, ethical reasons, or environmental reasons, these tips are intended to help you not only sustain a plant based lifestyle but actually enjoy it as well.
As you all may know by now, I am pretty into bean pasta (I’m planning to try out Vegan Keto next month so I won’t get to eat it, hence why I’m trying to get it all in now). This recipe took the bean pasta cake. It’s fresh, basil-y and to say Austin loved this recipe is an understatement. I’ve honestly never seen someone eat so fast.
While a member of the debate team in college, I had the opportunity to travel all over the United States to compete. However, I never traveled outside of the US until visiting my husband (boyfriend at the time) while he was studying abroad in South Korea. I will be honest, this was the last place I expected to go for my first time being outside of the country. Growing up I always dreamed of going to the beautiful beaches in greece or exploring Italian culture and cuisine in Rome. I never expected Korea to be on the top of my travel list, but I had a friend who taught debate there for a year and absolutely loved it. Turns out Austin did the same thing before we got together, and he loved it (possibly) even more. I recommend not bringing the topic up to him unless you’re ready for an hour of him trying to convince you to go. My point is… I never stood a chance of not going.
I know I am pretty late to the spiralizer game (I finally got one!), but it really is a game changer. Especially for a pasta lover like myself. This recipe combines some of my favorite things, avocado, “noodles” and chickpeas! As an aside, Austin and I plan on naming our next kitten Garbanzo… more on that another time. If you have never spiralize zucchini make sure to check out this video.
So, if you have not figured it out already, I am obsessed with bean pasta and luckily for you I have put together a free guide to bean pasta that will be coming out this week! As I talked about in my last post, bean pasta has been a lifesaver for me. I am pasta obsessed, but pasta does not have much nutritional value and tends to mostly help to pack on the pounds. However, whenever I mention bean pasta I’m usually greeted with confused faces and people asking “what the heck is that?”
One of my biggest gripes with switching to a plant-based life was not being able to eat cheese. Saying I love cheese is an understatement- Whether it was fancy cheese, stringy cheese sticks, mozzarella sticks, or perhaps most importantly, mac and cheese, I was obsessed. But when I made the switch to plant-based I began to notice how much dairy, and particularly processed diary (*cough* cheese), had really been affecting my skin.
Sorry I missed my Monday post, life has been a little crazy this week because Austin and I got married! What a time to be alive! I am so beyond grateful to have someone so amazing to work on this blog with. We both are so passionate about living a healthier and more sustainable life, even if we mess up and have way too much pizza (which might have happened this weekend) or gelato (still celebrating!) from time to time. We have forgiven ourselves and are getting back on track to reaching our goals. This has been such an important and influential part of our relationship.
Ok I totally understand if you stop following me from the title of this blog post. I am finding it hard to forgive myself for this one as well (And I know, there are more than 5 veggies in this salad, I just couldn’t resist). I promise the salad makes up for it. It is so fresh and easy to make. Perfect for the upcoming BBQ’s (and for when you’re recovering from Cinco de Mayo festivities). This recipe is so versatile it could even be put into a taco!