Tag Archives | Vegan

What I Eat in a Day | Vegetarian Whole 30

Welcome back to another What I Eat in a Day post! This is a special edition featuring a standard day in my vegetarian/vegan Whole 30 diet from February. This is also the third and final post about the Whole 30 after my February experience tackling a vegetarian/vegan modification on the popular paleo reset diet.

Vegetarian Whole 30 Vegan Gluten-Free Paleo What I Eat In a Day San Francisco Bay Area Fashion Food Fitness Lifestyle Blogger



So, without further ado, here’s a typical day of eating during the Whole 30:


Tofu + garbanzo bean veggie scramble – Recipe here

This is my current favorite – I love a savory breakfast and this is flavorful, filling, and a great way to get in a few cups of vegetables first thing in the morning. Plus a great source of healthy fats and plant-based protein.


Smoothie time! I’m a huge smoothie fan and couldn’t stand to give them up during the Whole 30. So I traded in my favorite protein powder {which contains stevia} for hemp protein. It’s definitely… Strong. But I actually got used to it after a few days.

My usual combination is spinach, mixed berries, cinnamon, ginger root, maca, and hemp protein. Healthy and delicious – The perfect lunch.


You’re not technically supposed to do snacks, but I would never be able to make it from 12pm until 6pm without eating.

I would start biting.

It wouldn’t be good.

I brought back chia seed puddings during the Whole 30 and have been really enjoying a super easy almond milk-chia-fruit combo around 2pm. It’s a great energy boost to get be through the end of the day and to fuel my after-work workouts.

Another go-to is crudite and hummus.

Vegetarian whole 30 Vegan gluten-free paleo san francisco bay area fashion food fitness lifestyle blogger What I Eat in a Day



I love a salad beast for dinner and I enjoyed the task of creating new dressings and veggie combinations. I especially like cashew and avocado based salad dressings – They offer healthy fats, are super satisfying and yummy. Pairing a giant salad with a whole food veggie burger has been my go-to during the Whole 30.

What do YOU think? Should I do more What I Eat in a Day posts?

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Fresh n’ Lean | Organic Meal Delivery Service

Meal delivery services can be a total lifesaver. If you don’t have time to cook, if you want to send a thoughtful gift to a friend, if you have a loved one that you want to make sure is getting healthy, nutritious food. One of the downsides? Sometimes the pre-made meals can be on the unhealthy side, high in sodium and fat.

Fresh n’ Lean to the rescue!

This company was created with health in mind and their offerings reflect that. They’re focused on delivering healthy, organic food that promotes a balanced lifestyle. They even cater to specific diets and needs:

They’ll even customize a meal selection just for your individual needs if you reach out. And compared to some of the meal plans out there that are made with organic, high-quality ingredients, Fresh n’ Lean offers very competitive pricing.

The standard food delivery plan is $27.99 a day, which means that the cost of each meal comes out to under $10.00. They don’t stop there though, if you’re not interested in 3 meals a day, you can get just what you need on one of their other plans: 1 entrée per day plan is $14.99 and the lunch & dinner entrée meal plan is $23.50. And if that wasn’t great enough, you can also order meals a la carte and just pick what you need.

Fresh n Lean Vegan Gluten-Free Paleo Vegetarian San Francisco Bay Area Fashion Food Fitness Lifestyle Blogger Organic Meal Delivery Service

{Here’s an example of one meal – Roasted Red Pepper Pasta: 560 Calories // 20g Fat // 94g Carbs // 14g Protein}

The company sent over a few entrées for me to try so that I could give you guys an honest review. They were all organic, vegan, and gluten-free. I tried out 1 breakfast and 5 lunch/dinner entrées.


  • Easy delivery – One box with ice packs and all the sealed trays inside
  • Healthy meals & clean ingredients
  • No muss, no fuss – No cleaning up or dishes, just a simple, easy process
  • YUMMY! Who are we kidding, the taste is extremely important. Luckily, all the meals I tried were tasty. I’d order them all again.


  • Limited quantities – While they’re nutritionally dense meals, they aren’t huge. If you’re like me and eat LARGE plant-based meals, you might need to supplement the meals by adding additional greens or grains.

A bonus for my amazing readers – You can get 15% off with the code TRY15 🙂

Have YOU tried a meal delivery service? If so, what did you think?

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Vegetarian Whole 30 Grocery List

Since I’m currently tackling a modified vegetarian Whole 30, I thought I’d do an auxiliary post or two to give you some more details about my meals, shopping, and how I managed a modified, plant-based version of the popular paleo reset.

I rarely plan my grocery shopping trips based on creating any particular meals, but rather, get items that can be used for a variety of dishes as well as my go-to staples. What you’ll notice about this list is that most of the produce can be used for simple dishes like salads, stir fries, and roasts.

Vegetarian Whole 30 Vegan Gluten-Free Paleo San Francisco Bay Area Fashion Food Fitness Lifestyle Blogger Grocery Shopping Farmers market

With that in mind, here’s a grocery list for one of my recent trips to the Farmers Market.


  • Zucchini
  • Yellow Squash
  • Spaghetti Squash
  • Cauliflower
  • Broccoli
  • Brussels sprouts
  • Spinach
  • Mixed greens
  • Cabbage
  • Carrots
  • Onions
  • Garlic


  • Blackberries
  • Raspberries
  • Blueberries
  • Strawberries
  • Tomatoes

Nuts, Seeds & Legumes:

  • Raw cashews, walnuts, and almonds
  • Raw, no sugar added almond butter
  • Raw pumpkin, sesame, and sunflower seeds
  • Garbanzo, black, and kidney beans
  • Hemp seed protein
  • Firm tofu
  • Garbanzo bean flour

Oils & Healthy Fats:

  • Olive oil
  • Coconut oil
  • Avocados

Have YOU ever tried a paleo reset?

Note: The vegetarian/vegan Whole 30 is a great way to reset your diet, but it’s not technically considered to be Whole 30 compliant. Why? To avoid dying I included some tofu and legumes. 🙂

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MCLV Mange | Vegan Breakfast Scramble

I recently decided to mix up my breakfast routine and try a new recipe for my weekly meal prep-a-thon – A vegan breakfast scramble.

A little background on my food journey – I’ve been a vegetarian since the age of 12 and have been limiting gluten and dairy for nearly a decade now {discovered intolerances to both in my mid twenties}. Over the years as I’ve learned more about nutrition and my body, I’ve tried a number of ways of eating, from vegan to paleo to high raw.

Veganism is something that I’ve flirted with on and off for years. My diet is actually about 90%-95% vegan most weeks, and fully vegan some days. That’s just the result of eating a plant-based diet without meat or dairy.

I love a savory breakfast, but I wanted to toy with a non-egg version of my favorite veggie-filled scramble to mix things up. And see how I feel without the occasional egg in my diet.


Vegan Breakfast Scramble Vegetarian Gluten-Free Paleo San Francisco Bay Area Fashion Food Fitness Lifestyle Blogger Recipe

{Vegan // Vegetarian // Gluten-Free // Paleo-Friendly} 

Vegan Breakfast Scramble

  • 1 400g package organic tofu
  • 1/2 cup garbanzo bean flour
  • 2 tablespoons of olive oil
  • 2 cloves of garlic
  • 1/2 onion
  • Veggies – I used yellow squash, zucchini, peppers, and green chilis, but you can use whatever yumminess you have on hand. Mushrooms, eggplant, peppers, or fresh basil would be great.
  • Spices & toppings – Turmeric {this is what gives it the yellow color}, salt & pepper, and nutritional yeast or vegan cheese


  • Blend tofu and garbanzo bean in a food processor or Vitamix. I used firm tofu the first time I tried this recipe, and the mixture was very crumbly, it definitely had a tofu texture. When I used a silken tofu it was super creamy and I could easily make it into an omelette or scramble.
  • Chop garlic and onion and saute over low heat in an oil-filled pan
  • After giving the onions and garlic a few minutes to brown, add your veggies of choice and cook through
  • Once the veggies are cooked pour the tofu/garbanzo bean mixture into the pan and combine. Cook until you get your desired texture.
  • Top with nutritional yeast, hot sauce, vegan cheese, avocado, or whatever else sounds good to you!

Stay tuned for the next MCLV Mange installment and check out the previous posts from this series here to see what you’ve missed so far.

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MCLV Mange | Veggie Pasta Sauce

This veggie pasta sauce is one of my favorite “kitchen sink recipes.” That means, I have no set recipe, I just throw whatever I have in the fridge into the pan and enjoy the delicious results. I kept track of what I added in this last batch though, so I could give all of my lovely readers the basic recipe that you can use to approach your next pasta night!

Veggie Pasta Sauce Vegan Gluten-Free Paleo Vegetarian San Francisco Bay Area Fashion Food Fitness Lifestyle Blogger Recipe


{Vegan // Vegetarian // Gluten-Free // Paleo-Friendly}

Veggie Pasta Sauce

  • 2 tablespoons of olive oil
  • 2 cloves of garlic
  • 1/2 a red onion
  • 1/2 a shallot
  • 1 carrot
  • 1 zucchini
  • 1 bell pepper
  • 3 tomatoes
  • Spices:
    • 1 teaspoon each of turmeric, oregano, and basil {or you can do an Italian seasoning}
    • To taste: Himalayan sea salt, cracked black pepper
  • Optional toppings: Fresh basil, parmesan, vegan cheese, or nutritional yeast

Other additions: Don’t feel limited by my recipe, you can add whatever sounds good to you. Eggplant, mushrooms, squash, fresh basil… Whatever sounds good to you.


  • Turn the heat on to medium in a large pan or pot and heat 2 tablespoons of olive oil until you hear a sizzle
  • Add the diced garlic, onion & shallot, and use a spatula or spoon to keep them from burning while they heat. Cook for 2-3 minutes, until they start to brown.
  • Add the rest of the diced vegetables, stirring between additions to keep them from burning or sticking
  • Once everything has been added, add in your spices, except salt and pepper, and cover the pan or pot. Reduce the heat to simmer.
  • Simmer for ~30 minutes, stirring occasionally.
  • Add salt and pepper to taste when you serve. Top as desired.
  • Serves 3. Store in an air-tight container in the fridge.

Pasta: Since I’m gluten-intolerant, I have to get creative here. I personally really like both brown rice and quinoa pasta, but I also really enjoyed the red lentil pasta pictured above. It’s both delicious and protein-rich, so a win-win in my book.

Stay tuned for the next MCLV Mange installment and check out the previous posts from this series here to see what you’ve missed so far.

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