#WheatlessWednesday: Apple-Walnut Banana Muffins (GF/V)

Wednesday, December 30, 2015

These are freaking delicious. I make them at least once a week, and yesterday, I made them and ate all twelve throughout the day. LOL! They're low fat, full of fruit, fiber, and yum. YUMMM. Seriously. And they're gluten-free. So enjoy away! :)

Apple-Walnut Banana Muffins


  • Dry:
    • 2 1/4 cups oat flour (or ground rolled oats)
    • 1/2 tsp baking soda
    • 1/2 tsp baking powder
    • 1 tsp cinnamon
    • 1/4 tsp salt (or just a pinch--doesn't need much)
  • Wet:
    • 3 ripe bananas
    • 1/3 cup apple sauce or 1 apple
    • 1/3 cup maple syrup
    • 2 tsp vanilla
  • Add-ins:
    • 1/3 cup chopped walnuts
    • 3/4 apple


  1. Mix dry ingredients.
  2. Blend wet ingredients.
  3. Add wet to dry and mix well.
  4. Fold in add-ins.
  5. Fill 12 muffin cups with batter.
  6. Bake at 350 for 20-25 mins.
  7. Enjoy!

Eat your fruits and veggies, kids.

#ThankfulThursday: Joyful Art Expressions - Coupon Code!

Thursday, July 30, 2015


I have something SUPER cool for you!

My crazy-talented friend Michelle creates AMAZING artwork. It's all hand painted, custom ordered, and SO COOL! Check out her Etsy shop to see her designs, and totally e-mail her if you have something custom in mind. I've seen her work on Facebook, and I've been meaning to order some myself too! And now, she has graciously offered up some coupon codes--one is exclusive to my followers! (I bet you can guess which one. Haha!) 

20% off any order $14.99 or more
Use code: FruitSoHard20


Buy 2 Get 1 Free
Digital Download Art
Use Code: 3For2Digitals

Big thanks to Michelle for being so generous!
Share with me what you buy!!

#WheatlessWednesday - Banana Nut Muffins

Wednesday, July 22, 2015

I usually make these with chocolate chips (recipe here), but I went the nut route this time. Does that sound dirty to you too? *wink*

Banana Nut Bread
(adapted from Ambitious Kitchen)

  • 2 1/4 cups oat flour (you can grind rolled oats)
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • Pinch of salt
  • 3 ripe bananas
  • 1/2 cup applesauce
  • 1/3 cup Bee Free Honee
  • 2 tsp vanilla
  • 1/3 cup walnuts, chopped
  • Nonstick spray
  1. Preheat the oven to 350. Spray your pan of choice (Twinkie pan, cupcake pan, 9x9 pan) with nonstick spray or use muffin cups.
  2. Add oat flour, cinnamon, baking soda, baking powder, and salt to a bowl. Mix well.
  3. Add bananas, applesauce, honee, and vanilla to blender and blend until smooth.
  4. Pour banana mixture into the bowl with the dry ingredients and mix until it's a batter.
  5. Fold in walnuts.
  6. Put batter in your pan of choice and bake for 20 minutes.
  7. Let cool for 15 minutes and then enjoy!
Feel free to try some other mix-ins. Maybe some pecans, raisins, dried cranberries, etc. You can switch out honee for maple syrup or agave too. Perhaps you leave out a banana or two and add pumpkin instead. The options are endless. YUM! :) 

Eat your fruits and veggies, kids.

Daily Q&A Journals

Monday, June 15, 2015


Hey there! I'm SO excited to finally formally announce the first of hopefully many journals I'll be publishing. This one is the original, and it'll be the format the rest of them will follow. Each day, the same questions are asked in order to observe and track personal growth. And every 30 days, there's a different check-in to evaluate goal accomplishments. Check it out on Amazon, Goodreads, and CreateSpace for more details or contact me directly. :) Thanks!

Checking in with your thoughts and feelings on a daily basis is important for personal growth. If you aren’t sure where you stand, how can you possibly move forward and grow? Journaling is a great way to examine your feelings, your patterns in mood and emotions, and your progress toward achieving your goals. 

The questions in this journal will allow you to focus on positivity, kindness, and productivity. Each question should reveal if you got the most out of your day, practiced gratitude, and concentrated on the positive side of things. 

If you didn’t, they will encourage you to try again tomorrow.

Coming Soon

The Free Spirit Edition
The Fitness Edition
The Mothers Edition
The Five Essentials Edition

Mickey Reed is the author of positivity, kindness, and productivity journals and workbooks. She's also a fitness and wellness coach, writer of fiction, avid reader, editor, wife, pet mom, stepmom, blogger, plant-based vegan, positivity warrior, and addict of dessert. When she's not reading, writing, or spreading a positive message, she's likely working out, snuggling her dogs, posting photos on Instagram, or going to the movies with her husband.

Find Mickey:

#MeatlessMonday - Chia Seed Pudding

Monday, April 27, 2015

I'm here and there, folks. I'm sorry. I have approximately 97,542 things going on, and blogging has been pretty low on the totem pole. But I tried a new recipe and really dig it, so I wanted to share. I altered it a little bit, but it's based on This Rawsome Vegan Life's cinnamon chia seed pudding. Click that link to check out the original post and go give Emily a hug. She rocks my socks. <3 Also, check out her pictures. Unlike me, she's a bomb food photographer. Haha! <3

Chia Seed Pudding

Don't let the name fool you. I'm actually eating this for breakfast today, so it's not necessarily a pudding dessert. But it's sweet and delicious and super good for you, so today, it's breakfast. :) It needs a little bit of time to set, but other than that, this is pretty simple. Throw stuff in a blender, pour it into a bowl, add chia seeds, and enjoy! 

  • 1 cup water
  • 4 medjool dates
  • 1/4 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 1 tbsp tahini (or another nut/seed butter)
  • 1/4 cup chia seeds
  1. Add water, dates, vanilla, cinnamon, and tahini to blender. Blend until smooth.
  2. Pour liquid into small bowl and add chia seeds. Stir until mixed well.
  3. Put in refrigerator for 20 minutes (I wait a couple of hours so the chia seeds puff up).
  4. Enjoy!
Simple, huh? Chia seeds are great fiber and protein among other things, so it's a great way to start your day. You could make this the night before and let it sit in your fridge, too. And it's very versatile. You can use almond milk instead of water, add nutmeg like Emily suggests, or try different kinds of nut/seed butters. Feel free to add other mix-ins too! Fruit would be great with this. The options are endless. <3 

Eat your fruits and veggies (and seeds), kids.

#MeatlessMonday - Observations

Monday, April 20, 2015

  1. There are two different types of people: those who are overly concerned about whether or not I can eat when we go out to dinner or to a party and those who tease me about what they eat and I don't. I appreciate the level of concern some show for my well-being, and I'm unfortunately getting used to those who go out of their way to comment every time I sit down to eat with them. You know where you fall. Please think about keeping those mean comments to yourself.
  2. It's like I have a new set of ears for listening to things regarding my lifestyle. Our disconnect from life itself has created people who don't view animals as living beings but rather vehicles for food for their consumption. We talk about eating them as if it's some magical process where a life isn't horrifically taken. We speak about it as though their lives don't matter. It's terrifying and disheartening.
  3. Leading by example is hard. It's not hard to be the example. The hard part is not screaming at people and shoving information down their throats. I don't want to be that militant vegan, but I can see why the outrage is present in those who are. I suppress it because people don't like it, but I also see that people don't seem to care that I don't like hearing about their hunting trips or steak dinners. It doesn't go both ways, and that's not fair, but life isn't fair. Which is why I've gone vegan--to help balance some of that.
  4. Sometimes, I'm overcome with guilt about how I lived the first 27 years of my life. I actively took part in a world where living creatures had to be brutally murdered in order for me to have a meal. Usually, steak dinners were treats for a hard week of work or something. Looking back at it, I cry. I can't believe I thought that ordering meat was a way to treat myself, that something had to die in order to reward myself for making it through a hard week. That animal had it way harder.
  5. Because of all of this, I don't know how to be my authentic self. I'm not even sure who she is. She's angry, upset, depressed, uplifted, full of tears, full of joy, full of passion, suppressed, pushed down, irritated, happy, bogged down, loving, caring, adored, and so much more. But so many of those are so conflicting, and the others get crossed off the list around certain people. I'm fearful of losing friends or alienating people by unleashing my true beliefs, my full opinions, but are those people really friends, then? No one likes to be told that their beliefs are wrong, but it's not fair that I have to sit back and listen to everyone else spew theirs when I don't agree. I'm the crazy one though. I'm the one who should keep quiet because I'm too passionate, part of a cult, too dogmatic, unable to relate, too extreme, etc. Just know that we see eye to eye on that.
I'm sure there are more, but I had stuff to get off my chest today. This weekend was busy, eye-opening, and a lot of fun. I just can't always keep everything inside. And this is my blog, so it's my rules. :) I hope you had a great Monday!! Was it meatless? :)

Eat your fruits and veggies, kids.

#MeatlessMonday - Quinoa and Veggies

Monday, April 13, 2015

Quinoa and Veggies


  • 1 1/4 cups quinoa
  • 2 cups organic vegetable broth
  • 1/2 cup water, divided
  • 1 large head broccoli
  • 1 green bell pepper
  • 1 red bell pepper
  • 4 or 5 carrots (peeled and sliced)
  • 8 oz sliced baby portobello mushrooms
  • 8 oz container sliced button mushrooms
  • 1/3 cup vegan honey
  • 3 tbsp soy sauce
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • salt & pepper to taste


  1. Start quinoa and veggie broth in rice maker on white rice setting (if you have different settings). 
  2. Cut up your veggies to the desired sizes -- I went fairly small, but you can leave them larger like stir-fry size if you want.
  3. Once the quinoa is close to being done, heat up a large pan on the stove to medium-high heat. Let it come to temp and then add the mushrooms and a splash of water. 
  4. Once the mushrooms start to release their water, add all the veggies with about a little more of water (maybe about 1/3-1/2 cup). Cover the pan and let the veggies steam for a few minutes, stirring occasionally.
  5. Add the honey, soy sauce, and other seasonings to the pan of veggies and stir everything together. 
  6. Then add the quinoa when it's finished and stir. 
  7. Remove from heat and let it sit for a couple of minutes so that the quinoa absorbs the flavor. Stir and serve.

You can use all kinds of veggies here. Pick and choose what you'd like. :)

Eat your fruits and veggies, kids.

Hard At Work

Tuesday, April 7, 2015

Hey! I'm here! I promise. :)

I know that it seems like I've been neglecting the blog. And I suppose I truly have. I have put this aside to work on something else. Something a little different but still really cool. Well, I think it is, anyway. :)

Want to know what I've been working hard on? I'll tell you.

Some of you know that I write. I love to write. I've been writing fiction for over a year and a half now, though I haven't published anything yet. I'm so picky, and I have all of these plans... LOL. Oh plans. :) But what some of you don't know is that I've also been working on some other kinds of writing.

In the works right now are two nonfiction projects.

One is a set of journals. Daily Q&A journals you can use to check in with yourself. They'll have different themes--there's the main one for anyone, one for the "hippie" soul, one for mothers, and I plan on one for teens. Maybe a faith-based one as well. Two are written, one is half done, and the last is in the works. :)

The other project is a workbook of challenges that help cultivate positivity, organization, and productivity in your life. This is all written, but I still need a few design things and some feedback on my list of challenges. So far, so good. :) :)

I wanted to keep you in the loop. This is what's coming. I hope you all enjoy!

#MeatlessMonday - Vegan Challenge

Monday, March 2, 2015

Hey all! I have a vegan challenge coming up THIS weekend! Starting on Friday, March 6, and ending on Sunday, March 8, I challenge YOU to eat only vegan foods. If you're curious what kinds of foods you can eat, know what foods you can eat and want to try it out, or have absolutely no idea what vegan means, this is the challenge for you! I want all levels, so even if you're already vegan, feel free to join in on the fun.

I'm setting up a Facebook group so we can stay in contact, and I'll provide you with a meal plan, recipes, support, and encouragement. If you're in, feel free to e-mail me at mickeyedits at gmail. Or click here. Or you can find me on Facebook. Let's do this!! :)

#WheatlessWednesday - Chocolate Chip & Peanut Butter Cookie Bars

Wednesday, February 11, 2015

This recipe is...delicious! If you love cookie bars but don't eat gluten or animal products, these are PERFECT. They have only a few ingredients that most of us have on hand when you eat the way I do. And they're also full of protein because the main ingredient in these is beans! But you'd never know. I haven't quite found the right baking length for these, but I enjoy eating cookie bars when they're still a little gooey anyway. You can thank Sharon at The Honour System for this original recipe, but here's how I make them.

  • 1 can garbanzo beans/chickpeas, rinsed
  • 1/2 cup natural peanut butter
  • 1/2 cup maple syrup
  • 1/4 cup Honee (or another 1/4 cup maple syrup)
  • 2 tsp vanilla
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • Pinch of sea salt (if PB isn't salted)
  • 3/4 cup non-dairy chocolate chips
  1. Preheat oven to 300 degrees and line a loaf pan with parchment paper.
  2. Add beans through salt to a food processor or high-speed blender. Blend until a smooth batter.
  3. Stir in 1/2 cup chocolate chips, pour batter into loaf pan, and smooth it out.
  4. Press other 1/4 cup chocolate chips into the top.
  5. Bake for 1 hour 30 minutes or desired level of gooey/done. :) 
  6. Let cool for at least 30 minutes. This will help it solidify, but you can eat it as soon as you want if you want it less solid.
If you up the temp to 350 and bake for an hour, it'll brown up and make the edges crispy. I don't like that effect as much, so I lowered the temp and let it bake for a little longer. They're still pretty gooey when they come out, but they're delicious. Honestly, I should just leave out the baking powder and soda, add less maple syrup, and eat the batter next time. YUM! :) 

Eat your fruits and veggies, kids.

#WheatlessWednesday - PB Granola

Wednesday, February 4, 2015

This one is another awesome recipe from Dana at Minimalist Baker. I made it and love it. Ideas of how to further customize are already floating around in my brain. I didn't add chocolate chips like she did, but I did eat it like a bowl of cereal with almond milk. I could have either made a smaller batch or baked it in a larger cookie sheet. This makes a LOT of granola for just me, though Husband will probably eat some too. It's equivalent to a small box of cereal, but it stays good for a while. It's sweet, crunchy, and customizable. Perfect for a quick breakfast or snack. Yum!

(original recipe from Minimalist Baker)


  • 3 1/4 cups rolled oats 
  • 2 tbsp coconut sugar
  • 1/3 cup peanut butter
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil
  1. Preheat oven to 350 degrees.
  2. Add oats and sugar to a large bowl and mix well.
  3. Add peanut butter, maple syrup, and oil to a small saucepan, warm until pourable, and stir until combined. 
  4. Pour PB mixture into the oats bowl and stir. 
  5. Spread over a large cookie sheet (I covered mine with parchment paper) and bake for 20 minutes or until browned. Make sure to mix around once or twice for even baking.
You can add nuts before you bake, chocolate chips after you bake, coconut shavings, chia seeds, etc. Store this in a container for up to two weeks. It can be frozen, too. Add some berries to it for a fresh touch. You can eat this with your non-dairy milk of choice like cereal or crunch on it as a dry snack. Whatever you want! :)

Eat your fruits and veggies, kids.

#TradeInTuesday - Milk

Tuesday, February 3, 2015

Today's trade-in is MILK!

Y'all, I used to drink a LOT of milk. Like almost a half gallon every day.  That's a lot of milk! And I feel gross even thinking about how much I used to drink, so I'm glad I made my switch to non-dairy milk. There are a bunch of reasons why you should make the switch, but I won't get into those here. If you Google it, a ton of information will come up. It's not pretty though.

In any case, you have options! Just like with everything else, non-dairy milk has lots of choices--way more than regular milk! So try a bunch of different kinds or make your own. The customization is endless. :)

Store-Bought Options
Check out Peta2's Vegan Milk 101 article by clicking the link above

There are so many different kinds of non-dairy milk. Almond, soy, hemp, flax, rice, cashew, coconut--what do you choose? Well, read up about the different kinds and what nutrients they offer, try a few of them to see how you like it, and go from there. Even the options of non-dairy milks have options--unsweetened, sweetened, vanilla, vanilla sweetened, chocolate, etc.

A word to the wise: it obviously won't taste just like dairy milk. So if you're looking for a direct substitute, you might have to try to make your own almond milk or rice milk to get what you're looking for. Coconut milk is much creamier, almond milk is a little thick but bland if you go for the unsweetened kind, and flax milk tastes like melted vanilla ice cream. So you have a lot to choose from. :)

But if you're health conscious, you might want to stick to making your own non-dairy milk. Check out these recipes below.

Make Your Own

Almond Milk Recipe

  • 1 cup raw almonds
  • 4 cups filtered water
  1. Soak almonds in filtered water overnight. Drain and rinse almonds.
  2. Place almonds and filtered water in blender. Blend on high for 1 minute.
  3. Strain almond milk through a nut milk bag or cheese cloth. Squeeze bag or cloth to get all almond milk.
  4. Store in refrigerator and serve cold.
You can add flavor by blending in honee/agave/maple syrup, cinnamon, vanilla, dates, etc. Or you can leave it plain. Save the pulp and dry it out in the oven or a dehydrator for other recipes that call for almond meal. Use this guide to make sure you're getting almonds that aren't loaded with pesticides and other awful gasses. 

Rice Milk Recipe

  • 1 cup cooked rice
  • 4 cups filtered water
  1. Place ingredients in a blender. Blend for 1 minute or until smooth.
  2. Store in refrigerator and serve cold.
The blog Don't Waste the Crumbs has an article about rice milk that also links you to her recipes for other non-dairy milk options, so make sure to check that out here

Lots of choices, folks. There are a ton of different kinds for you to choose from. You don't have to feel like you're missing out or suffer from a loss of milk. You can add these milks to your coffee, cereal, recipes, and more without feeling like anything has been taken away from you. Plus, you're helping to save the environment and animals at the same time by making the switch. What do you have to lose?

Eat your fruits and veggies, kids.

#MeatlessMonday - Brown Rice and Lentil Loaf

Monday, February 2, 2015

Ever since my friend Jodie sent me a recipe for lentil burgers, I have wanted to make the recipe work as a loaf. Before I went vegan, I was pretty good at making a tasty meatloaf. It's one of those things I miss the comfort of, but I obviously won't make one now. And this is perfect to satisfy those cravings when served with ketchup or barbecue sauce. Yum!! We were so excited about it that we cut into it without taking a photo of the whole thing, so all you get is a picture of the huge slice I ate. :) 

Brown Rice and Lentil Loaf
(inspired by Straight Up Food)

  • 2 cups + 2 tbsp water
  • 3/4 cup lentils
  • 3/4 cup brown rice
  • 1 tsp granulated onion
  • 2 tsp chicken seasoning
  • 1 medium onion, chopped
  • 4 carrots, chopped
  • 5 mushrooms, chopped
  • 4-5 garlic cloves, freshly minced
  • 1 cup rolled oats
  • 1 6 oz can tomato paste
  • 2 flax eggs
  1. Add 2 cups water, lentils, rice, granulated onion, and chicken seasoning in a medium saucepan on high heat. Bring to a boil then turn down to simmer. Cook covered for 45 minutes. Then remove from heat and let stand for 10 minutes with lid still on.
  2. Add 2 tablespoon of water to a skillet on high heat. Let water heat up and then add onion, carrots, and mushrooms. Cook for about 3 minutes, stirring frequently and adding water as needed. Add the garlic. Cook for 2 minutes until the vegetables have softened, stirring frequently and adding water as needed. Remove from heat.
  3. Preheat oven to 350 degrees. Line loaf pan with parchment paper.
  4. Add oats, tomato paste, and flax eggs to a large mixing bowl. Then add cooked veggies and lentil/rice mix to the bowl and mix well.
  5. Add mixture to loaf pan and spread evenly. Cover with aluminum foil and cook for 45 minutes. Remove foil and cook for another 35 minutes or until top has browned. Remove from oven and let cool 20 minutes.  

Eat your fruits and veggies, kids.

#ThankfulThursday - Experience

Thursday, January 29, 2015

Today, I am thankful for experience.

Last night, I went to a concert with a friend of mine. I went to a few concerts this past summer, but this one was unlike those in that it was all general admission, no seats, and a packed crowd. Malaika and I were so close to the stage, and that was an amazing experience, but the energy of the crowd so so drunk that it was almost hard to enjoy. People were taking photos and videos through the whole concert, and I spent a lot of my time in total confusion as to how you could pay money to be somewhere you want to be but spend the time completely through the lens of your phone's camera.

Let's take this back in time for a second. Josh took me to a Puscifer concert a couple of years ago, and the band had requested that cell phone use be banned during the show. Literally, the security guards were watching for cell phones being used and taking them away. I was outraged. Today, however, I'm mortified by the memory of how mad I was at this. Honestly, I still believe we should have the choice. I'm all for snapping a few pictures and getting back into the music, but that STILL takes out of the present moment.

So I used last night as a reminder of this. I did take a few pictures to remember the moment, and I also took one video of the chorus of a song I adore. The rest of the time? I was singing, dancing, and living in the shared experience of a crowd listening to live music by some very talented musicians. Until less-than-sober girls got pushy and started chatting with their friends during the performance of the man they had come to see--yet another thing I don't understand. Am I just too old for that kind of thing? Probably. The bass was a killer. ;o)

All in all, the experience was one I won't forget. It was a lesson to remember to live in the moment, be present, and enjoy what's in front of you. Experience gives you perspective. allows you to grow, and becomes a part of you. Experience is LIFE. So live it! Don't spend it behind your phone. Get out there and EXPERIENCE things. <3

Hugs and love to you.

#WheatlessWednesday - No-Bake PB&J Pie

Wednesday, January 28, 2015

Today's recipe is for an amazing pie. Dana over at Minimalist Baker is INCREDIBLE. If you're not following her on Twitter, go do so. She comes up with the coolest stuff, and I'm always so excited to try out her recipes. This one was no exception, and it got RAVE reviews. :) We took this to a party this weekend and the whole pie was gone. And it was cut into before I even took a good photo of it. Haha! Anyway, Husband and I made this our own by using our own pie crust recipe. I didn't want to bother finding GF and vegan graham crackers when what we use for crust is sooooo good already. :) Plus, this is called a no-bake pie, so I wasn't about to bake anything. Haha! Enjoy!



  • 1 cup dates, pitted
  • 1 cup walnuts
  • 1 cup rolled oats
  • 1 tbsp coconut oil, melted
  • 2 tbsp honey
  • Pinch of sea salt
  • 2 cans coconut cream, chilled overnight (about 8 hours)
  • 1 1/2 cups dates, pitted
  • 1 tbsp coconut oil, melted
  • 1 tbsp warm water
  • 1/2 cup creamy peanut butter
  • Pinch of salt (if PB isn't salted)
Fruit spread:
  • 1 lb organic strawberries, tops cut off, fresh or frozen
  • 3 tbsp orange juice
  • 1 tsp chia seeds
  1. Add crust ingredients (dates, walnuts, oats, coconut oil, honey, and salt) to food processor and blend until mixed. The consistency should be sticky so you can press it down in the pan to make the pie crust. More dates or walnuts might be needed to achieve the desired result.
  2. Press pie crust into pie dish or 8x8 pan and put in fridge to chill.
  3. Add strawberries and orange juice to saucepan on medium heat until bubbly. Reduce to low and let simmer so it thickens. Use wooden spoon to break fruit down into a jelly-like consistency. Turn off heat, add chia seeds, stir, and let cool before refrigerating.
  4. Make a date paste by adding dates, coconut oil, and water to food processor and blending until smooth. This was tricky, as there isn't a lot to work with in the food processor, so keep scraping the sides and get it nice and smooth.
  5. Remove cans of coconut cream from fridge and carefully scoop out the hardened, separated part at the top into a large mixing bowl. Set aside liquid, as we won't need it for this recipe.
  6. Use beater to make coconut cream fluffy until stiff peaks form. Then add date paste and peanut butter and beat until mixed well.
  7. Put pie filling into pie crust and chill for 1 hour before serving.
  8. Serve pie with fruit spread on top or on the side for individual preference.
Kind of a lot of work, but so worth it! Go forth and make this wonderful treat! If you make it, let Dana know. Tweet it or Instagram it and hashtag it #minimalistbaker. :) We all really enjoyed it, but I'd suggest not eating TOO much of it. Almost every ingredient has a high fat content, but it's so rich, creamy, and tasty that a little will do to satisfy your sweet tooth. Yum! 

Eat your fruits and veggies, kids.

#TradeInTuesday - Eggs

Tuesday, January 27, 2015

Today's trade-in is EGGS!

When you're thinking about becoming vegan, some things really stand out. Meat is obvious, and then your mind drifts to dairy--cheese, milk, yogurt. They're all things we'll cover here eventually. But today is all about eggs. 

Eggs are a breakfast staple in lots of places, but when you go vegan, you eliminate them from your diet. Does that mean that you can't enjoy things  that are usually made with eggs? Of course not. We can make our own versions of dishes that usually call for eggs, and there are many options! :) 

One of my favorite substitutes is the flax egg. If you bake a lot like I do, this one comes in handy! Any time the recipe calls for an egg, just add 1 tbsp ground flax and 2.5 tbsp water. Let that sit for 5 minutes before adding to your recipe. Easy peasy. :) 

Egg Replacements

If you don't have flax meal on hand, you can check out this really simple chart to replace eggs in your baked goods. A lot of vegan baked goods recipes have the egg taken out of the equation, so they've done the replacement for you. Bananas and applesauce are sure bets. :)

Or you can buy egg replacer from the store. Ener-G makes a product (one I've never used, so I can't attest to its quality or accuracy at replacing eggs) you can add to your recipe instead of eggs. If you try this, let me know! :) 

But that's just for a whole egg. What about just the yolk? There's a product for that, too! Check out The Vegg's Vegan Egg Yolk for this (another product I have yet to try but have seen good reviews for). I know I miss that toast-and-egg-yolk combo, so this might be something I'll have to try someday. :) 

But what if you want dishes like omelets, egg salad, or French toast? Good question. We have an answer! ChooseVeg.com has a seriously drool-worthy list of recipes you can try that substitutes tofu for the eggs. And I know that probably sounds gross to you, but don't knock it 'til you try it. :) 

Egg-less tofu omelet from Post Punk Kitchen

Lots of options!! You can still eat all of your favorite dishes, but this way, they're cruelty-free while being delicious. :) Share your favorite vegan recipes that call for eggs below, and have a great day!!

Eat your fruits and veggies, kids.

#MeatlessMonday - Chocolate Smoothie

Monday, January 26, 2015

I make smoothies a lot. Just about every day. They're a staple in my diet because they're quick, simple, filling, and delicious. I also love to make them because I use Shakeology now. A month ago or so, I signed up to be a Beachbody coach because I loved the whole 21-Day Fix program so much. There will be a new group challenge coming February 2nd, so let me know if you want to join us! :)

Here's a recipe I make almost on the daily. I make it for breakfast or lunch most days.

Chocolate Smoothie


  • 2 ripe bananas
  • 3/4 cup almond milk
  • 1 scoop Shakeology (vegan chocolate--or any vegan chocolate protein powder)
  • 1 tbsp walnuts
  • 6 ice cubes
  • Put all ingredients in blender and blend until smooth.
  • Enjoy!
Feel free to customize! This is a base recipe to use however you'd like. Make it a green smoothie by adding 1-2 cups of spinach or kale. Leave out the walnuts completely or replace them with a different nut/nut butter. Add some raspberries or strawberries to make it a PB&J smoothie. Don't have chocolate protein powder? Leave that out too or add the protein powder flavor you DO have. It's totally flexible. :) 

Eat your fruits and veggies, kids.
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