Tag Archives: vegan

Morning Glory Smoothie

This is a recipe that I’ve been drinking for a while, and for some reason it makes me happy.  It’s light, fresh, and just the right amount of sweetness for me.  I usually drink it for breakfast or for a mid-afternoon pick me up, sometimes changing out the mango for green apple–depending on what’s available.

Morning Glory

Truth is, I haven’t been feeling well lately.  I’ve been exhausted from “normal” life and just trying to keep all the wheels moving.  Being a mom is hard work. 24/7.  While I almost always eat clean and make wise choices–I don’t all the time.  Once I make one bad choice, it’s so much easier to justify making another one.

I know that eating a bunch of bread and sweets makes  my body not function like I need it to to make it through a day…But it’s quick and satisfying and easy to keep making that choice.

Well, this morning, I’d had enough.  I drank warm lemon water (which used to be a routine of mine that I’d gotten away from) and made this smoothie.  I challenged myself to share it with y’all so I would make it and drink it.  I’d forgotten how much I LOVE it, how much instant energy it gives me, and how it makes my insides feel happy. It sets me up to make better decisions all day long.

I hope you enjoy this smoothie, and I hope it encourages you to get a little cleaner!

Morning Glory Smoothie
  • 1 cup cold water
  • 1 large handful spinach
  • 2 stalks celery, roughly chopped
  • 1 mango, diced
  • 1 frozen banana
  • juice of one lime
  1. Combine water, spinach, and celery in high powered blender and blend until smooth.
  2. Add the remaining ingredients and blend until combined.
  3. Add ice and blend if you want a colder blend. I like mine without ice!
  4. Enjoy!

Love to you all 🙂


Last Minute Christmas Recipes

I like to call myself a planner.  But let’s be real.  I still consider myself a mom of three little crazies, so who has time to think beyond one day?  Not me.

I thought I’d share with you the agony that procrastination brings.  When you realize you need allergy friendly cookies for Santa AND you forgot about your kids stockings on Christmas Eve.  We’re in the mountains, and I’ve sent my husband on an hour long trip to Wal-Mart to buy crap we’ll probably throw away.  But, hey, stockings are important, right? RIGHT.

In case you are like me, and need a few last minute ideas for your get togethers, I’ve listed some of my favorite recipes for Christmas Eve & Christmas.

Good luck–and take solace in knowing you truly aren’t alone.  Happy Procrastination!!


It’s fun to have snacks hanging out around the house during the season.  Not that we’re hungry, but it’s certainly a day (or two) to let loose and have a little fun.

1. My all time favorite homemade snack.  These are Sweet & Spicy Bar Nuts from Oh She Glows:


2. Continuing the sweet n salty thang….I love this popcorn from 100 Days of Real Food!


3.  These are great to eat by the handful but also great as salad toppers.  From me.  Cause I actually did share recipes once upon a time 😉




I do wish I had some wisdom for you on how to bake your turkey.  But since I’m plant-based and all, I have no idea how to help you out.  I’ve actually never baked a turkey in my entire life.  I’m hoping you’ve got a good recipe, or a good friend doing it for you!  I’ll share some of my favorites to accompany–or if you’re plant based like me–throw these all on a plate and make a meal of it!

1.  My absolute favorite.  Are you seeing a pattern?  Yeah, the sweet & spicy [salty] combo is my THING.  These carrots make me happy.  Vegan?  Leave off the goat cheese or replace with a nut-based cheese.


2.  I’m almost embarrassed to post the next recipe.  Because I’m fairly certain it’s another sweet & spicy one. But THESE BRUSSELS SPROUTS.  Y’all.  Try them.

Sweet & Spicy Brussel Sprouts

3. I’m not a sweet tater casserole kind of girl, mostly because I’m still on the fence about that texture.  But crispy sweet tater fries?  YES, SIR.  I make these over the traditional every time.

Sweet Tater Fries



1.  Cookies for Santa.  It’s the first year in a long while Santa is getting cookies from the Hydricks.  McCall has a rice flour, sugar, goat butter cookie and I use this recipe as a base to make Sawyer & Beckham an almond meal, cornstarch, honey cookie.  Yay for this year!


2. Pumpkin bread.  Perfect for a snack and for breakfast the next morning. Smothered with butter of course! Plus, it’s vegan AND gluten free, so if you’re allergy friendly, SCORE. PS, if you ever need a recipe, this website is my go-to.  I haven’t made a bad one yet.


3. Can I admit I’ve never had Pecan Pie?  I know, I know, it’s the same look I get from Starbucks lovers when I say I’ve never had a cup of coffee. So, I feel bad that I can’t share my favorite pie recipe.  But I’m much more of a snack-y eater.  So this chocolate bark hits the spot. Maybe add some crushed peppermint and you’ve had a Christmas win.



Don’t waste any more time! Brave the stores.  Enjoy your day.  Soak in Christmas and the One who came to save.  Merry Christmas to all!

What I Ate Wednesday: The Last Few Weeks!

Well Happy Wednesday to y’all!  I know I’ve been missing for a while, but life has been a bit crazy!  We just got back from Nashville and are preparing to leave again in a few days so our boys can have their surgeries.  I’m trying to manage all this craziness AND stay well.

While in Nashville, I got pretty sick BUT what I love about living a healthy lifestyle is how quickly I recuperate.  I ate fruits & veggies, got plenty of rest, and used essential oils…and I was back to normal in just over 24 hours.

Since I didn’t take pictures of my food on one whole day for my normal post, today I’m sharing things I’ve been eating over the last few weeks.  Hopefully, this gives you some insight into “normal” life over here.


I have been eating the same things for breakfast lately.  It usually depends on how cold it is or quite frankly, what I’m in the mood for!

Hot Oatmeal has been my go-to.  I usually top mine with walnuts, bananas, and cinnamon.



Avocado Toast. Simple, filling, cheap.  YES!

avocado toast

Green smoothies.  A great way to sneak in some more greens!


Non-green smoothies for the days I just don’t want them 🙂

smoothie 2

Hot tea. Lots and lots of hot teas throughout the day.  I usually drink anywhere from 3-6 cups!

hot tea

When I feel like something a little sweeter, I make homemade hot chocolate.  Yum!

hot chocolate


I’ve been sticking with salads & leftovers mainly because it’s what I like!  This is my classic salad with Lemon-Tahini Dressing & sprouted bread croutons.  Sometimes, I’ll eat a kale salad instead or add a bowl of soup or some fruit.  Everything is pretty simple.



For dinners, I usually have some sort of “bowl” with quinoa or rice & veggies.

This is sautéed veggies, roasted broccoli, lentils, and quinoa.



This is a Sweet Potato-Coconut Curry over rice.


This is a Cauliflower Pizza Crust I made with a kale salad on the side.


While Traveling:

When I travel, I don’t stop at fast food–I usually try to stop at a grocery store if at all possible to grab some fresh foods.

When we are stationary, it’s easy to find places to grab healthy foods, especially when there’s a Whole Foods around.

It is true that Green Juices are expensive, so I’m not able to drink them every day, BUT I do make a priority to drink them when traveling to help with sickness and in situations where I may not be able to get my normal green intake in.

This is one I enjoyed from the Franklin Whole Foods Market.


I always try to find places that have great smoothies–but when I’m coming to Nashville, I already know where I’m eating breakfast (sometimes more than once!)

I love The Franklin Juice Co–their juices, and especially Acai Bowls.  This bowl was topped with almonds, honey, banana, strawberries, and cocoa powder.  SO GOOD!

Acai Bowl

Sometimes I can find vegan restaurants, and sometimes I can’t. But either way, I always find something to eat!

This is a raw pizza and salad from Avo in Nashville. (vegan)

avo lunch

Other times, we go to dinner with people, and I have no control over where we go–so I just call ahead and inform the cook that I’m coming in 😉  I have had so much success with this method–not stressing or looking weird in front of guests!  The cook prepared veggies & quinoa for me, as well as a special salad AND dessert!

veggie and quinoa

Don’t you just love all these colors in these pictures?  I love knowing that I’m fueling my body up with the best nutrients I can!



What I Ate Wednesday 10-14-15

Can I just say I’ve been in a rut? Oh, and unmotivated.  What a great combo! HA 🙂

I’ve got some pictures for you today, but I do gotta say–I made myself be GOOD this day so I could show you something better than bread and chocolate all day!

You know, sometimes, even ME, we go through times where we are exhausted from food.  I get tired of thinking, cooking, planning, and cleaning dishes too.  I really, really do.

Some days look great, and others–not so much.  The lesson I’ve learned lately is all about balance.  And that eating bread and chocolate all day will make you gain five pounds.  Hello green juice cleanse!

I’ve been trying to keep things simple–so if I buy sprouted grain english muffins, I eat them for breakfast until they are gone.  Somewhat boring this way–but I’m at a stage of life where I don’t have the mental energy to think beyond that.  Anyone with me?


Since it’s been a little chilly in the morning, I’ve been loving either hot chocolate or hot tea.  I make my hot chocolate each time using almond milk, cacao powder, vanilla, and maple syrup.  Yes–the basic recipe I use is coming soon!!

hot chocolate

For lunch I started with a salad.  And as always, I try to make it look like a rainbow with some plant based protein on top.  This day the protein was nuts, seeds, and hemp hearts.


I also ate a small bowl of veggie soup.  I like to make my soups creamy by adding cashews!  I put 1/2 cup of cashews in 1 cup of the veggie broth I use to make the soup and blend it up until it’s smooth.  Then I add it in when I’m thinning out the soup.  It makes an awesome, creamy and dairy free soup!


I go through phases where I love to drink wine, then hate to drink wine. Love to drink sweet tea, then hate to drink sweet tea.  See my pattern?  I’m such an emotional eater–something I really have to keep in check. Daily.  Eat to live, don’t live to eat.

But this particular day, I needed wine.  You know, needed it.

This is the one I’ve been liking as of late.


For dinner Andrew was craving alfredo–so I came up with this based on what we had in the pantry.  I made one for Sawyer, too, out of avocados, and I ended up liking his better than mine even though mine was DELICIOUS. So, I’ll be sharing that recipe soon too.

The alfredo was made from almond milk, cashews, avocado, garlic, lemon juice, and a few more pantry ingredients. I made the sauce and added cooked quinoa noodles, peas ‘n carrots, spinach, and steamed broccoli.  I’m not sure if the picture does it justice.  But it was fabulous.


Aaaaand, confession time.  I’m never allowed to make these chocolate covered rice krispy treats. EVER. AGAIN. I literally have no restraint.  NONE.

But nonetheless, this is what I ate for dessert. And probably breakfast the next day. And then for a snack.  And maybe desert again.  Seriously, never again. 🙂


I need to know what y’all have been eating lately!!! Let me know 🙂  I need some inspiration myself!

Homemade Marinara & Cashew Parmesan

As we get closer to the feel of fall, my body starts craving comfort food.  And for me, one of those foods is a good homemade spaghetti.

Marinara 2

Since I’m juggling my vegan lifestyle and my husband’s meat lovin’ one, I usually make this tasty marinara and cook ground turkey on the side (with mushrooms too since I don’t like the texture) for him to add in as we fix our plates.

It’s been the best solution for our family!  Those are things you can certainly add in to this recipe –or make “as-is” for a plant-based version of spaghetti.

To make this a complete meal, I serve with organic brown rice spaghetti noodles (or you could use 100% Whole Wheat noodles), a salad, and garlic bread that I make using Ezekiel Bread, Earth Balance Butter, and Garlic Powder.  Sometimes, I add sautéed kale or these sweet and spicy Brussels sprouts if I have time!

Because my youngest son is dairy-free and I’m a vegan, I had to figure out a way to still have that Parmesan topping.  This raw, cashew-based Parmesan takes about two minutes to make, and can be stored in the fridge for as long as you need.  I use it to top pizzas, salads, and more!

Cashew Parm

Homemade Marinara & Cashew Parmesan
  • ½ large onion, diced
  • 4-5 cloves of garlic, minced
  • veggie broth or water for sautéing
  • 2 28 ounce cans crushed tomatoes
  • ¼ cup fresh basil, chopped
  • 2 teaspoons oregano
  • 1 teaspoon thyme
  • ½ T maple syrup
  • ½ T crushed red pepper
  • salt & pepper to taste
Cashew Parmesan:
  • 1 cup raw cashews
  • 3 T nutritional yeast
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  1. Heat a pan over medium heat. Add onion and garlic.
  2. When they start sticking to the pan, add a little bit of water or veggie broth until it stops sticking. Repeat when necessary.
  3. Continue to saute for 4-5 minutes until soft and fragrant.
  4. Add all other ingredients and stir well.
  5. Bring to a slow boil, stirring occasionally.
  6. Reduce heat and cover for 15-20 minutes (or longer for better flavor), stirring on and off.
  7. Meanwhile, add all Cashew Parmesan ingredients in a food processor. Pulse until it looks like Parmesan Cheese.
  8. Serve with whole grain noodles, salad, and garlic bread! Enjoy!