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Vegan Chili with Jalapeño Ranch Dressing

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Nothing about this makes sense, seeing as though I am posting a hot and hearty chili dish in the full force of summer heat. However, it is a dish that my boyfriend’s mom, Vickie, requests on the regular, and I thought it would be fitting to serve since it is #MeatlessMonday. Vickie has always commented about how healthy I am and how good of a cook I am, and I think the idea of a veg diet is slowly –  but surely – creeping into her brain. Yesterday she said to me, “I’ve been eating all of the meat we have in the fridge lately and it just doesn’t taste good to me. Is that how it starts”? To which I replied first with a big fat smile, and second with a jubilant, “YES“!

WARNING: Do not make this recipe if you like really really delicious things, cause you’ll be hooked and sweating while consuming chili in the summer sun (both from the heat of the sun and the spicy-ness of the chili).

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Vegan Chili

1/2 Organic Red Onion, diced
1/2 Organic Sweet Onion, diced
1 Organic Bell Pepper, diced (whichever color you prefer)
2 links Field Roast Smoked Apple Sage Sausage, peeled
3 medium Organic Zucchini, diced
2 Organic Celery Stalks, diced
1 cup Organic Crimini Mushrooms, diced
5 Organic Garlic Cloves, minced
1 small can Organic Tomato Paste
1 Organic Roma Tomato, diced
4 cans beans (Garbanzo, Kidney, Black, Pinto, Butter, whatever you prefer) Rinsed and drained
1 tsp Sage
2 tbsp Chili Powder
1 tbsp Cumin
1 tsp Sea Salt
Fresh ground Black Pepper, to taste

I always cut the vegetables in the order listed and add them one at a time. Stirring between each ingredient.

Add 1 tbsp olive oil to a large pot on medium heat. Add onions and cook til soft. Add green pepper, sausage, zucchini, celery, mushrooms, tomato paste, tomato, and spices. Cover and let cook on medium for 5 minutes, stirring occasionally.  Add beans and stir. Reduce heat to lowest setting and cover. Let cook for at least 45 minutes, ideally 2+ hours will bring out all of the flavor from the fresh veggies! Meanwhile, you can cook your vegan Jalapeño Ranch Dressing!

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Jalapeño Ranch Dressing
1 cup Just Mayo (vegan mayonnaise)
Juice from 1/2 an Organic Lemon
8 fresh Parsley leaves
1/4 cup jarred Jalapeños
1 tbsp Garlic Powder
2 tsp Onion Powder
1 tsp Black Pepper
1 tsp Sea Salt

Add all ingredients to a food processor and blend until all ingredients are combined.

I always like to load my chili with toppings. Whichever makes you happiest is bestest!

Organic Avocado, diced
Organic Red Onion, diced
Organic Chives, diced
Vegan Cheddar
Jalapeño Ranch

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Bubbah’s Birthday Cake – Vegan, Gluten-Free Dog Cake Recipe

If you don’t already know, I am completely and totally obsessed with my dogs. They are my World and I treat them like my children. To me, they are my children. So when their birthday rolls around, I get a little crazy and treat them to the best of the best! Bubbah turned 8-years-old today, and it makes me so proud to know how healthy and happy he is. I cannot wait for the next 8 years with him :)


I knew I wanted to make something that was healthy, wholesome, vegan, gluten-free, and sugar-free that included pumpkin, bananas, peanut butter, and coconut oil – because those are the only things that don’t give him explosive diarrhea (TMI?). So, I came up with a pumpkin cake topped with a PB & Banana Coconut frosting that is full of amazing ingredients for your best friend’s special day :)




Dog Birthday Cake Recipe

1 cup Organic Brown Rice Flour (gluten-free!)
1 cup Organic Pumpkin Puree (tons of fiber!)
1 tbsp Cinnamon (anti-fungal, great for dogs with allergies and dogs prone to yeast infections)
1/2 cup Organic Coconut Oil, melted (helps with skin and internal health)
3 tbsp Organic, Local Raw Honey (helps relieve allergies)
1 tsp Vanilla
1/4 cup Water
1 tsp Baking Soda
1 tbsp Apple Cider Vinegar (a bagillion benefits here)

1. Preheat oven to 350 degrees farenheit and line a pie pan with parchment paper (NOT wax paper).
2. Combine the flour, cinnamon, and baking soda in a large bowl.
3. Mix in the pumpkin puree, coconut oil, honey, water, and vanilla.
4. Stir in the apple cider vinegar last to team up with the baking soda for the rise!
5. Bake in the oven for 50-60 minutes. Allow cake to cool.

2 Organic Bananas, mashed
1 tbsp All-Natural Peanut Butter
3/4 cup Unsweetened Shredded Coconut

1. Mash bananas in a large bowl
2. Stir in peanut butter and coconut
3. Spread on top of the cake!

Bubbah (and Bodhi) loooved the cake and  they haven’t had any digestive issues from it, which tells me it’s a great recipe to make in the future! Thanks so much for tuning in :) Feel free to send us photos of your dog enjoying their birthday cake!

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Sip Portland’s Maca Madness Smoothie Recipe Hack


Nothing makes me happier than finding the perfect balance of wholesome ingredients to create the same, or better, taste from something I’ve enjoyed. I fell in love with the Maca Madness smoothie when my beautiful friend Erica treated me to one at Sip Portland. Because I follow mostly all health/vegan related companies on social media, I’ve been hearing a lot about maca and it’s health benefits. What I’ve found is that the root powder has not been adequately studied scientifically, but I have felt some of the proposed benefits since drinking this smoothie on the near-daily.

What is maca?

Maca is a root, similar to a beet, that has been used in the ancient Incan civilization as a healing superfood. It has been popping up lately as a superfood because of it’s many benefits. Maca can be found at natural food stores in their supplement section in a powder form.

What benefits does maca have?

1. Vitamins
Packed with vitamins B, C, and E, the powder also delivers a great source of calcium, zinc, iron, magnesium, phosphorous, and amino acids. (Where do vegans get their iron & amino acids?! :P)

2. Skin
Maca is said to help clear acne and blemishes, as well as sensitivity. During hot summer days, maca has been known to aid your skin in handling high temperatures.

3. Mood
Anecdotally known to help increase focus and energy, maca can help you overcome stress, anxiety, and mood swings.

4. Female Health
Having female issues? Maca can help alleviate menstrual issues and menopause including cramps, aches, anxiety, and mood swings. PMS sucks, but with maca, it doesn’t have to!

5. Sexual Function
I did it all for the nookie! No, not really, but if you are looking for a natural sexual libido and endurance booster, give maca a try. Maca is said to balance hormones and increase fertility (not interested in the latter, personally).

Maca is not recommend for use by anyone who is pregnant, lactating, or anyone suffering from hormone-related cancers.

INGREDIENTS (serves one)
1-2 tsp Organic Maca Powder
1 scoop Organic Vanilla Protein Powder
3/4 cup Unsweetened Almond Milk (or your preferred non-dairy milk)
1/2 frozen Organic Banana
4 Organic Pitted Dates
1 tbsp Organic Almond Butter
1 cup Ice

Blend it all up! I like to run mine for about a minute to make sure the dates are finely ground up.


Do you have a favorite smoothie or juice from somewhere and want to find a recipe hack? Let me know and I’ll do my best to make a recipe!

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Saturday Morning Scrambled Eggs & Sausage Recipe

Dear Earthlings,

YOU CAN EAT EGGS & SAUSAGE SANS DEAD ANIMALS! There has never been more of a need to ditch meat & dairy than now. As National Geographic recently reported, the demand for meat will increase doubly by the middle of the century, and that means that the production of said meat will need to follow along with it. Sadly, this means that we will need to force more mothers into having babies, force them to live in tiny cages, have their babies taken away from them once they’re done nursing, and eventually be murdered for a measly meal. If you have never had the opportunity of opening your eyes to the reality of the meat and dairy industry, I urge you to watch this video.

Sausage, pork, ham, bacon are all euphemisms for rotting animal flesh, and really, who wants that in their mouth?? I PROMISE YOU that you can find alternatives to dead animal body parts that are just as, if not more, delicious than the “original”. There are so many amazing companies like Field Roast, Tofurky, and Lightlife that have perfected meat alternatives and their products are readily available at local retailers.

Eggs are chicken periods. Not like punctuation periods. Bloody, hormonal, slimy menstrual periods. I used to think that it was okay to eat eggs until I found the devastating harm in how they get to my plate. Firstly, mother hens (90% of them) spend their entire lives in battery cages – no larger than a sheet of paper – often with 2 other hens. Their beaks are burned off without pain medication to prevent hurting their cage-mates; then they sit in the dark, dusty, and smelly factories pumping out unnatural amounts of eggs until they are “used up”. When that happens, they are driven to a painful death, first being scalded in boiling water, hung by their feet, and then get their heads cut off. These are just the mother hens.

Once the fertilized eggs are hatched, the factory determines the sex of the chick. Female chicks are thrown into the vicious cycle of egg-laying, and male chicks are thrown ALIVE into a grinder or into a plastic bag to suffocate. Please watch the video below if you want to know how your food is made.

If you’ve ever seen the miracle of childbirth, or experienced the love of a child, you will know that all a child wants is to be warm, loved, fed, and comfortable. I cannot imagine the fear and anxiety these poor animals feel every single day of their lives.  I hate to be that vegan girl, but I am doing it for the benefit of you, our planet, and all of these precious, innocent creatures. Please give some thought to what you are going to eat before you create the demand for it. 



Vegan Eggs & Sausage Recipe


1 block Non-GMO Extra Firm Tofu
2 tsp Turmeric
dash Chili Powder
Salt & Pepper to taste

4 Organic Baby Bella Mushrooms, sliced
3/4 Organic Green Bell Pepper, diced
1/2 Organic Yellow Onion, diced
4 cloves Organic Garlic
1/2 tsp Chili Powder

Field Roast Breakfast Sausage links

1/2 Organic Avocado, cubed
1 slice Organic Red Onion, diced
a whole lotta Sriracha

1 – Remove tofu block from package, press the tofu in between 2 sheets of folded paper towels to get rid of excess water. Don’t be scared to press hard, the tofu will be crumbled anyway.
2 – Crumble the tofu using your fingers. I like to leave some larger pieces so that when I’m “scrambling” them in the pan they don’t get too small. Plus, it makes them look more like eggs :)

3 – Slice & dice your veggies.

4 – In a medium pan on medium-high heat, add a sprinkle of Extra Virgin Olive Oil (EVOO) and your tofu crumbles. Add Turmeric, stir it up, and watch your tofu turn into eggggs! You can let these cook for a while to remove the moisture and allow them to get golden on all sides. Stir often while you are stirring your veggies (see next step).

5 – In a large pan on medium-high heat, add a drizzle of EVOO and your yellow onion & green peppers. Sautée ingredients until they start to brown, then add mushrooms & garlic and lower to medium heat.

6 – Add sausage links to the veggie pan and brown on 4 sides.

7 – Dish up and add the freshies to your plate.  Enjoy your cruelty-free sausage and eggs! <3


Thank you so much for visiting and for being willing to read my rants about saving lives, it truly means the World to me!  Together we can make a difference <3

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Fresh Kung Pao Salad Recipe

Vegan Fresh Kung Pao Salad Recipe

HAAAAIIIIIIYAH! Whenever I see the word Kung Pao I always make that sound… Whenever I see a dish with Kung Pao, I always order it. Today, I made it. I like to trick myself (and my boyfriend) into eating at least 50% raw on our plates. The easiest way to do that is with a salad. The only cooked ingredients in this recipe are brown rice and tofu. Spicy, tangy, and savory – this salad is sure to satiate your cravings for healthy asian cuisine!

Vegan Fresh Kung Pao Salad Recipe
Everything I buy at the grocery store (besides Sriracha) comes from the Natural/Organic section. I shop mostly at Fred Meyer’s (heeey Pacific North West!) and their selection is incredible :)


Fresh Kung Pao Salad Recipe (serves 2)

2 cups Brown Rice
1/2 bag Quorn Chik’n Tenders  (frozen natural section)
1/2 cup Annie Chun’s Kung Pao Sauce
1/2 Organic Avocado, cubed
1/4 Organic Cucumber, cut in halves
1/4 Organic Green Pepper, diced
1 Organic Carrot, peeled
1/2 cup Organic Purple Cabbage, chopped
1 cup Organic Spinach
1/4 cup Organic Red Onion, diced
8 Organic Almonds, chopped
1 tbsp Organic Hemp Seeds
Vegan Fresh Kung Pao Salad Recipe
1 – Cook rice in a rice cooker
2 – Chop up all vegetables accordingly (see photo above)
3 – Cook Quorn Chik’n on medium-heat with 1 tbsp olive oil until it starts to brown, lower heat and add Kung Pao sauce
4 – Follow the .gif below on how to layer your fresh salad all pretty-like :)
5 – Enjoy your fresh, spicy veggies!!





Thanks for stopping by! Let me know what your favorite foods are and I will do my best to make them vegan :) <3

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Chickpea Salad Sandwich Recipe

Hey yo! I have finally mustered up the courage to take photos of my favorite vegan recipes. Thanks to my beautiful girlfriend Ashley, who recently decided to cut meat out of her life (HOLLAAAAAA!), I will be sharing the foods that make my tummy and my conscience happy! Bear with me as I get my perfectionism in tact with photography and presentation. I’m sure I’ll be looking back on these years from now and be completely embarrassed at my amateurity (not a word, but you get what I mean).

Let’s get started with one of my boyfriend’s favorite vegan foods I have thrown together….


The Vegan Chickpea Salad Sandwich

Nothing says summer to me like a crunchy, creamy, fresh sandwich. I used to eat chicken salad sandwiches like a champion (a murdery champion), but now that I don’t like rotting flesh in my meals, I needed to find a way to replace the chicken in my favorite sandwich. Enter chicken’s non-central-nervous-system-having cousin, the chickpea! Chickpeas (or garbanzo beans) are PACKED with protein, fiber, iron, and healthy fats. So to all you people askin’ where I get my protein, this is one of my fave non-dead sources! This recipe also includes Earth’s butter – the avocado.
















INGREDIENTS (serves 6)

Chickpea Salad
1 can Organic Chickpeas/Garbanzo Beans, drained & rinsed
1 Organic AvocadoDSC02021
2 stalks Organic Celery, diced
7 cloves Organic Garlic, minced
1 Organic Lemon
3/4 cup Veganaise
1/2 cup Organic Red Onion, diced
3 Organic Chives, diced
1/3 cup Pickle Juice
Fresh ground pepper & sea salt, to taste


1 loaf Franz Organic Vegan 24 Grain Bread (or your favorite vegan, organic bread)
Earth Balance Buttery Spread
Organic Spinach
Sriracha (everything needs Sriracha)

Organic Green/Red Pepper, diced
Organic Pickles, diced
Dijon Mustard





1 – Rinse and drain your chickpeas and spread them out on a large cutting board. Chop that shit up!

2 – Add chopped chickpeas to a large mixing bowl. Mix in Veganaise, Pickle Juice, the juice of 1 Lemon, and Salt & Pepper, to taste.

3 – Dice/mince celery, onion, garlic, and cut avocado. Add to mixing bowl and combine all ingredients.

4 – Toast & butter your bread, add a layer of spinach to one side, add a hefty amount of Chickpea Salad to the other side, douse one side in Sriracha (spicy foods boost metabolism!), then marry the two sides.

5 – Enjoy the fuck out of your delicious, cruelty-free chickpea salad sandwich!

Vegan Chickpea Salad Sandwich

& Bodhi wanted to say he approves of these ingredients ;)


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