To learn my step by step hacks to get your life together from the inside out, grab your copy of Get Your Sh*t Together now.
I’ve been getting vegetables delivered each week to save $$ on groceries and constantly try new plant-based recipes. I love cooking, so vegetable delivery lets me see what shows up at my door and plan my meals around it. I highly recommend getting cheap, organic, & local groceries from Misfits Market… If you want to try it out yourself, get 30% off your first order here.
This week, I got potatoes, butternut squash, turnips, and yellow squash… I obviously had no idea what to do with all of them. So when in doubt, roast. Roasting and spicing winter veggies lets you reduce waste, make them taste great, and use them in plenty of dishes. You can snack on them alone, add vegan sausage and sauce, or use them as your starch for meal prep.
Here’s what you need:
potatoes, yellow squash, or turnips (up to 1 large mixing bowl)
4 tbsp olive oil
salt and pepper to taste
1 tbsp cumin
1 tsp garlic powder
1 tbsp paprika
Preheat the oven to 400 degrees F. Peel the butternut squash and turnips and chop all vegetables into equal sized cubes (no bigger than 1 inch). Mix veggies in a bowl with all seasonings and olive oil. Spread evenly onto the pan and cook for 20 minutes. After 20 minutes, flip and mix the veggies on the pan and continue cooking for a few minutes, keeping an eye and taking them out when all edges are golden brown. Enjoy!
To learn my step by step hacks to get your life together from the inside out, grab your copy of Get Your Sh*t Together now!
I’m obsessed with pasta salads ever since I discovered JUST caesar dressing. It’s totally dairy-free and vegan, tasting just as good… if not better… than the dressings I loved before eating plant-based.
Cook the pasta according to instructions and let cool. In the meantime, wash and cut rainbow chard (making sure to cut off the thick veins). You’ll be left with just the leaves, so chop them small so they are easier to eat. When the pasta is cooled, mix with the dressing and greens, seasoning with salt and pepper. This tastes best after you let refrigerate it for a day because the dressing makes the chard more and delicious. Enjoy! & don’t forget to follow @healthyandhustling on IG for more easy healthy vegan recipes.
If you’re looking for health, wellness, + motivation inspo for 2019, grab your copy of Get Your Sh*t Together here and do the 30 Day Challenge at the end to stay motivated and right where you need to be.
This easy vegan Sunday sauce helps you make your favorite foods with fresh ingredients, which is the best way to focus less on cutting back and more on the whole foods you can swap into your diet naturally.
Here’s what you need:
1/3 cup chopped fresh basil
1 can or small container crushed tomatoes
1 garlic clove, crushed
2 tbsp extra virgin olive oil
salt, pepper, red pepper flakes to taste
1 tsp sugar
1 tbsp vegan butter
Heat the garlic and olive oil on medium until it begins to sizzle. Add the tomatoes, basil, butter and sugar, bring to a boil. Simmer on low for 5-10 minutes, adding salt/pepper/red pepper flakes to suit your taste every few minutes as the flavors cook down. Serve hot & enjoy!
If you’re looking for health, wellness, + motivation inspo for 2019, grab your copy of Get Your Sh*t Together here and do the 30 Day Challenge to stay motivated and right where you need to be.
This JUST Egg sandwich satisfies cravings for greasy breakfast food by taking it up a notch and letting you make it at home, fully vegan. It’s not really a healthy meal, but as far as #hangover food goes, it’s won me over.
Toast the mini bagel and tater tots while you heat up the JUST Egg on medium heat with salt and pepper. and 1/2 tbsp butter. When the bagel is done, spread 1/2 tbsp butter on one side, and finish cooking the tater tots in the pan with your egg. When the egg is scrambled and the tots are fully cooked, add them to your bagel and finish with ketchup and hot sauce. Enjoy!
Cook the pasta according to instructions and let cool. When it’s cooled, add with all ingredients into a large mixing bowl, seasoning to taste. This pasta salad is best served the day after, after you’ve let it refrigerate/sit for a day. Enjoy!
In a medium heat pan, heat the tomatoes and JUST egg until it resembles scrambled eggs and the liquid is all cooked out. Season well with salt and pepper to taste. Toast a mini bagel and spread the vegan cream cheese.