Lessons from Mother Nature

These flowers got me like 🤩

I've been working on establishing these perennial gardens since we moved into our house in NINE years ago. It’s taken a lot of trial error, lots of love, support from seasoned gardeners, patience and consistency. 🌸

People come to me often looking for a quick fix; a magic pill.

The magic pill? It’s a little trial and error, support from others, patience, consistency, and most importantly, loving yourself along the way. ❤️

If you’re ready to take your magic pill, be in touch HERE.

#lessonsfrommothetnature
#fueledmostlybyplants

PS you have to try this chop salad recipe. It is so easy and delish!

Let’s stay connected! Contact me any time, HERE.

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Vegan Pumpkin Cheesecake

Happy Thanksgiving week!!  

Have so much fun whipping up this vegan cheesecake.  We LOVE to see what you're cooking --Will you share a photo and tag us on Facebook or Instagram??!  @vegoutproject

We are so grateful for YOU! 

Vegan Pumpkin Cheesecake

vegetarian | vegan | gluten free | dairy free | egg free | soy free

2 c raw, unsalted cashews, soaked overnight, rinsed & drained *

1 can pumpkin puree

1/3  c coconut oil, melted 

½  c pure maple syrup 

juice of 2 lemons 

1 tsp pure vanilla extract 

1 tsp sea salt 

½  tsp cinamon

½  tsp nutmeg 

OPTIONAL TOPPINGS:  cocoa powder and/or ¼  c raw macadamia nuts, crushed

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* I know, I know. Soaking nuts sounds weird!  Trust me.  Place the 2 c raw cashews in a glass container, cover generously with filtered water & sit at room temp overnight. 

 Drain & rinse cashews.

 Combine all ingredients (except for toppings) in a food processor until smooth.

 Use a spatula to transfer to a standard size pie pan.

 Pop in fridge for 4-6 hours.  

 Remove from fridge just before serving.  Sprinkle with cocoa powder and/or macadamia nuts if desired.

Serves 6-8

Want more recipes like this? Check out The Veg Out Meal Plan Series!

How to Cook Beets (Plus an Awesome Roasted Beet Salad Recipe!)

We host a local farm share pick up each week, and every time that beets are included, many share members leave them behind. And I get it — it wasn’t that long ago that I had never eaten a beet (let alone cooked one!)

The red globes can be intimidating & weird, especially when the greens are attached. Like WHAT am I even supposed to do with these things?!

Feeling sorry for the bin of stranded beets (and those of you that are missing out on this goodness!), I wanted to share a simple recipe, and the easiest, best way to prepare these bad boys.

So, how do I cook a beet?

If you feel confident baking a potato, you will crush this.

Preheat oven to 400*

Line a basking sheet with parchment paper.

If your beets have greens, cut them off at the base.

Give your beets a good scrub under running water to remove any excess soil.

Rub each beet with olive oil & sea salt, placing on the lined baking dish as you go.

Pop into the oven & set the timer for 45 minutes! You’ll know they’re done when a fork slides out smooth — just like baking a potato!

To prepare, allow time to cool (these can be roasted up to 5 days ahead of time!). Slice curly root off of the bottom, and, if desired, slice off the skin.

Slice into rounds, or cube, to toss onto salads, eat alongside your favorite protein, or with other roasted veggies & grains.

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Best Ever Beet Salad

Be prepared to blow your mind. When strawberries aren’t in season, try unsweetened dried cherries!!

What You’ll Need:

For the dressing:

¼ c olive oil

¼ c balsamic vinegar

2 Tbsp honey, local to your area

Salt & pepper to taste

For the salad:

1 bunch fresh red or golden beets, roasted & sliced

½ pound baby spinach

8 ounces soft goat cheese

1 cup walnuts

1 pound fresh strawberries, sliced

…

Roast beets using directions above!

While they roast, combine ingredients for dressing in a jar. Shake to mix!

Divide salad ingredients equally into (4) separate containers for easy grab and go throughout the week OR combine all ingredients in one large bowl to share.

Toss with dressing just before serving.

Serves 4

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If you like this recipe, you’ve got to check out the Veg Out Meal Plan Series!

We launched the new membership site and are so so excited for all of the value stashed in there waiting for you! We know you’ll love it!!

Head over and get your hands on your first meal plan and all the amazing resources inside!!

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Let’s stay connected! Contact me anytime, HERE.

Plant Based, Gluten Free Meal Plan!

If you want want to…

—Save time.  Weekly meals, printable grocery list, pantry staples & meal prep list done for you!

—Save money.  Plant-centered, seasonal ingredients are kinder on the wallet, saving you hard earned moo-lah on your grocery bill each week!  Recipes share ingredients, eliminating food waste, too..

—Improve your health.  Lower your blood pressure or cholesterol, regulate blood sugar, balance hormones, regulate bowels, lessen joint pain, eliminate brain fog, increase energy, control cravings, feel happier, reduce anxiety/depression, improve hair, nails & skin.

—Learn how to make healthy cooking easy & delicious. Incorporate healthy meals that aren't bland, boring, or taste like cardboard.

…then this is for you.

And something exciting is happening this week. (I mean look at this bowl, omgeeeeee)

This week’s plan is launched ,and there are TWO amazing ways you can get all of this deliciousness in your belly.

1) Join The Veg Out Meal Plan Series! For less than the cost of 1 Starbucks coffee per week, you’ll receive colorful, nutrient dense recipes, grocery lists, kitchen staples, simple meal prep tips and video hacks delivered to your inbox weekly.  Amazing, right?! If you want in on this goodness, sign up here by this Thursday (June 13th)

2) Not ready for the Series? Download this week’s plan available a la carte here!

Want a sneak peak at what’s inside? For a limited time, check one out, on us. <3

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Let’s stay connected! Contact me anytime, here.