SWEEEET POTATO TOAST.
You heard me. Sweet potato, TOAST.
If you haven’t heard of Sweet Potato Toast yet… That’s what I’m for. And that’s why you’re here.
Here’s how to do it:
- Wash/ Peel a medium sized sweet potato.
- Carefully slice into thin pieces.
- Line up your slices in a toaster over or place slices directly into a toaster for about 10 minutes.
- Put in for longer if you need to, until edges get dark and the middle turns a deeper orange color.
- Add toppings.
- Eat dat.
- Feel HELLA fueled & ready to conquer the rest of your day.
I usually just spread avocado on mine, but I’ll occasionally include something else such as these pomegranate seeds.
The possibilities are endless. Spice up your life.
If you’re going for a more vegetarian-esq route, try a breakfast style egg on top.
THE PERFECT Vegan Banana Bread!
Great for your morning snack, or a yummy evening treat.
Totally Amazing. Satisfying. Delicious.
I will say no more. Check out Thebakingfairy to try for yourself.
MY GREEN-MONSTER SMOOTHIE
If you aren’t from Boston and you didn’t know, this is in fact a reference to Fenway.
And this smoothie? Is a grand slam.
& This is how I start every single day.
- 1 Banana
- Kale, Cress, Alfalfa Sprouts
- Maca Powder
- Pumpkin Seeds
- About 8-10 chocolate chips (super easy to find everywhere)
- Cashew Milk
- A few Ice Cubes
This lentil dal is the creation of my plant-based friend Tori Delhagen and I’s own adaptation. Click on the click to see the recipe I’ve provided for it.
Not even kidding, we make this all the time. It’s definitely one of our favorite meals to keep in the fridge that helps keep us staying on track throughout the week!
This is one of my first ever vegan recipes and also one of my absolute favorites! It’s absolutely perfect.
Check it one out.
MY FAV SALAD!
As I have said, I refuse to eat food that doesn’t taste good
And I will confess, I never used to eat my veggies. My favorite salad used to be lettuce & cucumber, with red wine vinaigrette.
I have stepped up my game.
Now trust me.
- Leafy Greens: KALE & Cress
- Alfalfa Sprouts
- Gala Apple Slices
- 1/4 an Avocado
- Slices Almonds
- Crusted Eggplant
- Dressing: Honey Balsamic *Not Vegan*
So, this salad is the result of me just throwing what I have together, and sometimes that’s just how it be!
I used the very last scoops of my Chickpea Ratatouille that I had left, on top of kale. Then I cut up the remainder of the baby carrots I had, threw walnuts, cut up cucumbers, and some chunks of avocado on top and that’s all! For dressing I used balsamic vinaigrette.