I’m all about sticking to the 80/20 rule when it comes to nutrition. I actually crave healthy, clean foods, most of the time. Don’t get me wrong, I don’t pass up vegan pizza, donuts, or Mexican food at any given chance, (ha!) but I like to spice things up with quick, easy lunches so I don’t resort to snacking throughout the day.
These salad pita pockets are filled with yummy veggies and full of flavor!
Mediterranean Salad Pita Pockets
Grape Tomatoes, sliced
Hummus (I use Black Garlic flavor!)
Vegan Mozzarella (goat/feta can be used!)
Protein Options: Chickpeas, Lentils or Grilled Chicken
I’ve always loved fruit & oatmeal for breakfast, but recently I have been adding a new spin, which is full of protein and tastes amazing! It’s super easy to meal prep too! I make a batch on Sunday and prep 4 bowls for the week.
Makes 1 Serving
1/2 Rolled Oats
1 cup Water
Pink Himalayan Salt
1/2 cup Plain Unsweetened Yogurt (I use dairy-free Kite Hill)
1 cup Berries
To make the oatmeal, add oatmeal, water, cinnamon, and salt to a pot and bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Remove from heat and let cool.
Once cooled, add to a bowl, and layer on yogurt and fresh berries. Enjoy!
I always look forward to my go-to breakfast, a tofu scramble loaded with veggies, cashew cheese, a drizzle of hot sauce and a slice of toast, but there’s something about Sunday mornings that makes me crave sweet indulgences. This weekend, I decided to try to whip up strawberry chia seed jam. I can’t believe I haven’t tried it in the past, it was so quick and easy and tastes absolutely delicious! It was amazing on sprouted grain toast with Earth Balance butter, but I can’t wait to try out thumbprint cookies for Christmas using the fresh jam! The fact that it’s guilt-free makes is an added bonus!
1 Bag Organic Strawberries, frozen
Agave Nectar (I use Organic Agave Five, only 5 calories!)
Place a bag of frozen organic strawberries into a pot and mash with a potato masher as they begin to cook. Once cooked through and mashed, add agave nectar to taste. Next add a generous amount of chia seeds until a thick consistency is reached. Transfer to a glass jar or bowl and let cool. Once cooled, seal the chia seed jam and place in the fridge to let flavors marry, for best taste!
I’ve purchased countless makeup brush cleaners from my favorite beauty stores and brands only to find that nothing was actually removing all of the residue. I came across a Pinterest recipe (& tweaked), and just had to share again because it’s still blowing my mind.
1 Cup Hot Water
2 T Dish Soap
2 T Distilled White Vinegar
Just swirl brush around in the cup with mixed ingredients. Rinse with hot, then cold water, pat dry excess water & let dry brush side up in a cup.
My makeup brushes look brand new in seconds, tell me you don’t love it!