Looking for a way to make that boring bowl of oatmeal a little more special? Or maybe you’re looking for breakfast ideas for a plant based diet, but you’re tired of seeing smoothies everywhere! (Let’s face it – sometimes its really nice to have something warm & hearty for breakfast!) If that is the case, then try out our Coconut Quinoa Oat Bowl! Its an easy plant based breakfast that is chock full of healthy plant based protein and fiber!
How to Make your own coconut milk at home –
DIY Kitchen Basics
Making your own coconut milk might seem like a daunting task, but it is actually surprisingly easy, and only requires two ingredients – hot water, and unsweetened shredded coconut! Additionally, you can make 2 cups of coconut milk for about $1.20 (or even less if purchased in bulk at the grocery store). Compare that to a can of organic coconut milk for $3+ and you can really rack up the savings!
Another great benefit to making your own – no additives, preservatives, thickeners, or worrying about BPA lining in cans (something I have a sensitivity to)! Continue reading “HOW TO MAKE YOUR OWN COCONUT MILK”
Try out this delicious easy plant based buddha bowl recipe from
Home with Willow!
What is a Buddha Bowl?
So, a buddha bowl is basically a heaping bowl of food that has a grain, a green, a veggie/starch, and a protein. They are filling, hearty, delicious, and super easy to make! Often, for a plant based / vegan buddha bowl, you’ll see a combination involving something like: quinoa or rice, kale or spinach, sweet potato, and tofu or tempeh. A non vegan bowl might have chicken, fish, or an egg on top for protein.
The other benefit to a buddha bowl is that you can easily make them for lunches (its my go-to for work), by prepping your proteins & veggies & grains ahead of time, keeping them in separate containers, and then popping everything together last minute! So, I might make some roasted potatoes and quinoa, and buy a container of pre-washed greens at the store. Then, I will roast a few cans of chickpeas or some tofu on Sunday. During the week, I put everything but the greens into a container (greens go separately). Once I get to work, I heat up the grains & veggies, and then pour them ontop of my chilled greens!
Are you a fan of sauerkraut? Or not so much?
I honestly hated sauerkraut until I made my own! I hated the texture and the flavor. However, I knew how good it was for me (full of probiotics), so I would buy packages of it at the store and try to find ways to add it to foods so I would like it more. But I never really came to enjoy it.
Luckily, I had a very wise friend suggest to me that I try making my own, since its so much better made ‘fresh’ than the stuff you buy at the store. I decided to give it a shot, since this theory has proven true for a lot of things I’ve made on my own!
Lo and behold, it was amazing! And I could eat it by the forkful! The best part was that it didn’t have that slimy texture I disliked, and I could control how fermented it was, and how salty it tasted. All of the things I wasn’t a fan of with store bought kraut, I could easily control by doing my own ferment. I was hooked!
Check out the rest of this article to learn how to make sauerkraut at home!
The perfect Sunday dinner. Delicious. Savory. And super filling! When you need a nice hearty meal, our Plant Based Vegan Lentil Chili & Cornbread is a fantastic option!
The best part about this, is it makes A LOT of food! So you can easily meal prep this for lunches during the week, or dinners when you are too tired from work to imagine coming home and cooking. It keeps really well – in the fridge for a week or in the freezer for months! Or, if you have people over, its a fantastic way to feed a lot of people for very little. One of the reasons I absolutely love beans!
Find our Vegan Lentil Chili Recipe on this page, and our Vegan Maple Cornbread here.
Sometimes it can be hard to find healthy plant-based replacements for the things we used to love as kids. For me, its ice cream (you might’ve noticed I have a lot of nice cream recipes around here!)
One thing I used to love getting was a Wendy’s Frosty. And I’d stick those greasy salty french fries in it! Disgusting when I think about it now, but I absolutely loved it as a kid! I was pretty much a fan of any cheap soft serve style ice cream.
Anyway, when I recently figured out the trick to getting that same kind of consistency in a smoothie – I was gung-ho to figure out how to make my own dairy-free ‘frosty’! Want to know the secret? ICE CUBES!
As a Vegan, and someone who has very sensitive skin, I’ve always struggled with finding skin care products that worked for me. Store bought lotions would either dry me out, or cause break outs. Trying to find cruelty free soaps, scrubs, and lotions was a constant battle. And don’t even get me started on how many store-bought products have ingredients that I really honestly wouldn’t dream about putting in my body (so why would I put them on my body?) This eventually led me to doing a lot of DIY bath & beauty products. So here is one of my favorites; my DIY Himalayan Salt Body Scrub (detoxifying, smoothing, moisturizing, plant-based, and free of harsh chemicals)!
Throughout my life, I’ve struggled with taking on too much responsibility when it comes to other people’s actions. Friendships, family relationships, romantic relationships, etc. I would tell myself that it was my ‘job’ to ‘fix’ it. To do something to ‘save’ whatever or whoever it was. Or even to protect people. And this feeling of responsibility weighed heavily on me. It became a huge burden.
With my last romantic relationship, I initially felt like it was my responsibility to ‘fix’ everything and make his life better. Everything seemed ‘hard’ for him and like the world worked against him (in his eyes) – and I just wanted to help. My empathic tendencies were so strong, I completely neglected myself and put all of my energy into taking responsibility for everything that happened to him. It was draining. He began to blame me for his problems. As that relationship wore on, and I realized that it was, in fact, his problem, and not mine. There is more to it than that, but for the sake of this topic, I’ll keep it brief.
Since you guys just loved my previous Chia Pudding Recipes, I thought I would include another one: this Strawberry Banana Nice Cream Breakfast Jar! The colors, presentation, and taste of this breakfast jar are all absolutely INCREDIBLE!
Now, I am a huge fan of making a big batch of Chia Seed Pudding at the beginning of the week for breakfasts. (It’s the perfect plant-based breakfast meal-prep food staple), so its always nice when you can come up with ways to customize your jars in the morning, so you aren’t stuck with eating the same flavor of chia pudding each day. This would also be perfect for a Saturday morning, if you have any left over! Or as a healthy dessert option during the week when you want something sweet.