Girls on Food


I’m a born and bred Texas girl who has resided in the most un-Texas cities, Dallas and now Austin. And also very un-Texas of me, I decided to go vegan in my early 20’s. Luckily, Austin is an a-mah-zing place to be an herbivore. Here in ATX, we have phenomenal restaurants and food trucks and yes, I’m determined to consume all the veg friendly dishes in town. When I’m not out eating, I’m working on my blog Compassionate Women, where I post vegan & gluten-free recipes that are not only delicious but have a positive impact on your body and the environment. Yay! I also blog about health & beauty topics, travel, and cute furry animals. I’ve traveled to China, South Korea, and Vietnam so far, which were all interesting places to observe food culture and try new dishes. My favorite food experience overseas was consuming fresh coconuts on the beaches of Vietnam. My food obsession right now is beets – I put them in all of my baked goods! But I can also go to town on an extra large order of fries. I pay the bills by working as a freelance film maker and photographer. I’m a professional chocolate eater/coffee drinker. And I spend a lot of time snuggling with dogs. I’m very excited about joining the Girls On Food community – getting to spread my knowledge, learn from others, and connect with cool foodie chicks!

Jillian’s Homemade Vegan Vanilla Whipped Cream

vegan vanilla whipped cream

To all the whipped cream lovers out there, no need to ever consume dairy whipped again or buy super expensive vegan whipped cream at a health foods store! Whipped cream made from coconut milk in a can has solved all these problems and more. Plus, I find it to be even more delicious than dairy whipped cream, which is so basic now 💁


Healthy Mediterranean at Greens & Lemons in Mission, TX

Greens & Lemons
2707 E. Griffin Pkwy ~ Mission, TX.

greens & lemons

Greens & Lemons is a friendly, healthy restaurant in an unassuming strip mall in Mission, Texas. They have lots of vegan and gluten free options, as well as delicious juices made in-house. My friend and I dined there 3 times in just a week! So if you live in the Rio Grande Valley of Texas or ever find yourself traveling through, check this place out.


Raw Spice Bar: A Subscription Box For The Epicurean

raw spice bar

raw spice bar recipes

Imagine a world with no spices. What would food taste like with no salt? No cinnamon for cookies or cakes or coffee. What would Indian food be with no cumin? Or Italian food without basil, thyme and oregano? Throughout history, the spice trade has established vast empires and compelled explorers to travel across the globe. Today, countless beauty products and holistic medicines contain spices.

Needless to say, food and life in general would be pretty bland without spices.

Enter RawSpiceBar, a company that uses high quality ingredients and careful techniques to deliver a unique trio of global spices straight to your door each month. For me personally, trying RawSpiceBar allowed me to get out of my spice rut and think outside the box. I tend to stick with the same handful of spices for all of my cooking and baking. But this reminded me that spices are vibrant, full of personality and can motivate creativity!

oktoberfest flavor kit

raw spice bar

oktoberfest flavor kit

I sampled the Oktoberfest flavor kit, which was kinda out of my spices “comfort zone,” but looking through past flavor kits on the RawSpiceBar website, all of their spices are of out of my comfort zone! I like that, though. Every one of their spice blends is interesting, and the names alone are enough to kick your sensory organs into high gear…

Rose & Cinnamon Advieh, Mango Toasted Chaat, Pimento Bloody Mary, Dark Coffee & Chiles, Achiote Recado Rojo, Turmeric Japanese Curry and more!

As a gluten free vegan (I know, I know) I’m able to take any of these flavor kits and make something unique and delicious in line with my food lifestyle. With the Oktoberfest flavor kit, I knew I was in for some savory German-inspired dishes!

Here are three easy recipes for your culinary enjoyment: one from RawSpiceBar, one I adapted from another food blogger and one of my own creation – all using my flavor kit containing three different spice blends. Guten Appetit!

horseradish & mustard cabbage

Horseradish & mustard cabbage

My flavor kit came with a recipe to accompany each spice blend. I was really excited to try this one because I love cabbage more than your average person and even though the recipe wasn’t vegan, I could tell it was going to be super easy to modify. I’m also a pretty big fan of both horseradish and mustard and the combo of the two. I recommend this as a side dish to the main course.


  • 1 packet RawSpiceBar’s Horseradish & Mustard Seeds
  • 2 tbsp vegetable oil
  • 1 cabbage, sliced
  • 1 onion, diced
  • 2 tbsp vegan butter
  • 1/2 tsp salt, plus more to taste


  1. Heat a large pan over high heat for 2-3 minutes. Add vegetable oil (I used extra virgin olive oil) and make sure it’s shimmering, then sprinkle RawSpiceBar’s Horseradish & Mustard Seeds across the surface and cover immediately, cook until seeds stop popping, about 1 minute.
  2. Remove the cover, turn heat to medium and add diced cabbage and onion. Add vegan butter and salt and toss to combine, stirring until vegetables begin to wilt, about 4-5 minutes.
  3. Turn heat down to medium-low and cover. Cook for 10-12 minutes, until the cabbage is tender. Remove from heat.
  4. Serve hot or at room temperature. Store extra in a sealed container in fridge.

Notes: I hope you like cabbage as much as I do, because you will have a ton it! I halved this recipe and even that was a lot.

This dish was so much more flavorful and rich than I expected, and even tastes good cold. Promise!

vegan potato pancakes

Potato pancakes

This recipe makes me very happy for two reasons. One, it reminds me of making latkes with my family every year for Hanukkah. And two, I love potatoes to the point where I feel an intervention might be necessary. Really.

I modified this recipe from It Doesn’t Taste Like Chicken to suit my own tastes as well as to be gluten free. It can be a main or side dish, breakfast, a snack – whatever you like!


  • 1 tsp RawSpiceBar’s Schnitzel Spices
  • 3 russet potatoes, peeled and grated
  • 1/2 an onion, grated
  • 1/2 cup brown rice flour
  • 2 cloves garlic, minced or grated
  • 1 tsp salt
  • frying oil


  1. Add all ingredients except the oil to a large bowl and mix well.
  2. Pour 1 tbsp oil to large skillet on medium heat. Take a handful of potato mixture and form into a patty. Fry for a couple minutes on each side or until golden brown.
  3. Drain patties on a paper towel. Store extras in airtight container in fridge.

Notes: Makes about 12-15 pancakes. These babies taste great served with applesauce or sour cream. I make my own sauce by mixing vegan mayo with some lemon juice and nutritional yeast. Sounds weird but it’s delicious!

The schnitzel spices add the perfect amount of kick to what would otherwise be very basic potatoes. And who needs basic when you have RawSpiceBar?

vegan sausage and potatoes

Sausage & Potatoes

I may have saved the best for last, and I’m not saying that because it’s the recipe I created! This was my favorite spice combo and it went perfectly with the kielbasa sausage, smoky potatoes and crispy onions. This recipe could be the main or side dish. It’s hearty and flavorful and super easy to whip up.


  • 1-2 tsp RawSpiceBar’s Caraway, Fennel & Anise Bread
  • 5 small red potatoes, cubed
  • 2 thin slices of yellow onion
  • 2 links of Tofurky Kielbasa Sausage, sliced into small rounds
  • extra virgin olive oil
  • salt
  • optional: garlic powder


  1. Heat oil in a skillet on medium low. Saute the potatoes until fork tender, about 15 minutes or so.
  2. Cut the onion slices in half and add to skillet. One they begin to brown add the sausage, spices, salt and a little garlic powder. Cook another 5-10 minutes to let everything heat up together, adding water if the mixture gets dry.

Notes: This dish is delicious on its own, thanks to the spices, but you can also serve it with your favorite sauce. The caraway, fennel and anise flavors really stand out but aren’t overwhelming and everything just tastes perfecto. Store leftovers in the fridge.

german dishes

The cool thing is, if you sign up for a 12 month subscription, it’s only $7 a month. I easily spend twice that on one visit to Starbucks (shaking my head in despair). And each flavor kit contains enough spices for recipes that feed up to twelve people. But the best part, from my point of view, is that each flavor kit will challenge your creativity and culinary skills in a fun way, and bring you spices from all over the world that you otherwise may never have tried.

Head to to learn more. You can view the different subscription options or send a flavor kit as a gift to someone. And there’s tons of great recipes to sift through.

Thanks to RawSpiceBar for letting me try their amazing flavor kit! I see more in my future 😊

Jillian 💙

Easy Eggplant Pizza (Vegan and Gluten Free)

eggplant pizza

I discovered eggplant pizza the other day as I was scrolling through Instagram and saw an amazing photo by a vegan food blogger. The recipe looked super easy, which was perfect because I was wanting to make pizza with a homemade sweet potato crust and that recipe was more involved than I had hoped for.

But eggplant pizza? Easy, simple ingredients, filling and oh so tasty 👅

This recipe is vegan and naturally gluten free, with juicy eggplant, savory tomato sauce, melty vegan cheese shreds, mushrooms, olives, artichoke hearts and red onion. A much healthier version of pizza but just as delicious. Whoever came up with the idea for eggplant pizza is a genius 🍆🍕

Ingredients You Will Need:

  • 1 large eggplant
  • Himalayan pink salt or sea salt
  • extra virgin olive oil
  • dried oregano
  • tomato sauce
  • garlic powder
  • nutritional yeast (optional)
  • vegan cheese shreds (or cashew cheese)
  • toppings: mushrooms, olives, artichoke hearts, red onion, bell pepper, spinach, broccoli, etc.

6 Easy Steps:

  1. Preheat oven to 400 degrees.
  2. Cut your eggplant into approximately 1/4 inch slices. I got 5 slices from my eggplant. I left the skin on because it looks prettier, which made it a little chewy, but I didn’t mind. However, you can peel the skin off if you prefer.
  3. Lay your slices on a baking sheet lined with parchment paper. Sprinkle salt over the slices and let them sit for 20 minutes. This brings the extra moisture from the eggplant to the surface.
  4. Wipe the salt off and dab the excess salt with a paper towel. Drizzle olive oil over the slices and sprinkle some dried oregano. Bake in the oven for 25 minutes.
  5. Spoon tomato sauce onto the eggplant slices. I used a small can of plain organic tomato sauce and mixed garlic powder, salt, dried oregano and a little nutritional yeast to it for added flavor. Add your vegan cheese shreds (homemade cashew cheese would also be yummy and less processed) and whatever toppings you like.
  6. Broil on low for about 10-15 minutes or until cheese is melted and your pizzas are starting to brown on top. Let cool for 5 minutes and enjoy!

eggplant pizza

vegan eggplant pizza

I’ve only made this recipe once, but we’re already in a committed relationship 💍 I know it will be my new go-to whenever I’m craving pizza. Regular vegan pizza doesn’t actually fill me up for very long, but eating this eggplant pizza for lunch left me so full that I didn’t eat dinner until 9 pm!

This is a great meal for getting in all those veggies your body needs while also being freaking delicious. Well done, eggplant pizza, well done.

Jillian 💙

Doggie Style: Vegan Hot Dogs in Austin

doggie style - vegan hot dogs in austin

doggie style food truck

Hot dawg! 🔥 🐶

I was a fan of hot dogs briefly during my childhood, and then they became increasingly weird and icky to me, especially once I found out what’s actually in hot dogs, but we won’t go there in this post 😩

This post is all about Doggie Style, the new vegan food truck in Austin, Texas that serves what else – vegan hot dogs!!! My non-vegan boyfriend and I decided to check it out (i.e. I forced him to come with me) but I had a feeling he would like this place because he’s very open minded about vegan food and is a fan of pretty much all things vegan 😘

First, here’s the basics:

Doggie Style located in the heart of Austin and the food truck scene. The physical address is 603 W. Live Oak St. They’re in the South First Food Court, right next to Rabbit Food Grocery: Austin’s First Vegan Grocery Store!

Doggie Style’s exact hours are fuzzy. I couldn’t find conclusive info online. We showed up on a Sunday around 2 pm, and they were open and serving free beer 🍻

I would suggest checking their social media posts to see what times they are open each day.

south first food court

doggie style menu

I knew right away that I wanted to try the special that week, the Poutine Dog. It’s a hot dog topped with mushroom gravy, hot French fries, and vegan cheese curds 👌

My boyfriend got the Jon Stewart (pictured at the top of this post), which consists of a dog drenched in sauerkraut and Russian dressing. It honestly didn’t sound that good to me, but when I tried it I loved it!

We also got chips and queso, which didn’t look like much when it came out but was surprisingly good. My boyfriend liked it, and his hot dog was so filling he couldn’t even finish it all. I couldn’t finish mine either but saved it later for a snack.

doggie style austin

vegan hot dogs

The food was awesome, the service (although not personable) was fast, and the prices are super reasonable. I would go back to try out some of the other menu items.

Plus, it makes me happy that when I’m craving a hot dog with monster toppings, I can have it and it’s cruelty-free! Austin is a fantastic place to be vegan because there are options for pretty much anything you want. And non-vegans can enjoy Doggie Style too! It’s a tasty, healthier version of a beloved American classic Hot Dog on Google Android 6.0.1

Jillian 💙

Protein Packed (V + GF) Breakfast Tostadas

breakfast tostadaI’m one of those people that must eat a hearty breakfast with hot coffee every single morning NO. MATTER. WHAT. ☕️ But as a vegan, sometimes it can feel like my breakfast choices are limited. I can only handle so much oatmeal. I can’t cook up eggs and bacon. I’m also gluten free, so pancakes and bagels and waffles can be tricky. What’s a vegan girl to do?…

Whip up some healthy breakfast tostadas filled with creamy refried black beans, crispy potatoes, sliced avocado, crunchy red onion, and hot sauce & vegan ranch of course! So much yes. I want them right now, and it’s nowhere near breakfast time as I write this, but it doesn’t matter because tostadas can be consumed any time of day 🍽

If you’re looking for something new to throw into the breakfast mix or want something filling and healthy, or just a mega breakfast of champions, try these Protein Packed Breakfast Tostadas🏋💪 They’re pretty addictive.

vegan breakfast tostada

Ingredients you will need:

  • 2 corn tortillas (I like Food for Life’s Sprouted Corn Tortillas in frozen section of store)
  • several tbsp of refried black beans
  • 1-2 small red potatoes, diced into small cubes
  • extra virgin olive oil or coconut oil
  • 1 slice of red onion, diced
  • 1 cap of apple cider vinegar
  • garlic powder
  • salt
  • water
  • nutritional yeast
  • 1-2 small avocados, sliced very thinly
  • your favorite sauce (vegan ranch, hot sauce, salsa, pico, vegan cheese)


  1. Add diced cubes of potato to a small pot of boiling water and cook for about 5 minutes or until the potatoes are fork tender. Drain.
  2. Heat some oil in a large skillet over medium heat. Add the potatoes and apple cider vinegar, cover, and saute until brown (about 10 mins), stirring occasionally. Season potatoes with salt and garlic powder. Push them to the side of the skillet or set aside in a bowl.
  3. Spoon a layer of refried beans onto a tortilla and place in skillet with the bean side facing up. Do the same with second tortilla. Cover and cook about five minutes or until the beans are warm. Use a spatula to remove tostadas and place on a plate.
  4. Spoon a layer of potatoes over refried beans. Fan avocado slices on top and sprinkle some diced red onion. Top off with drizzles of ranch and hot sauce, or whatever toppings you like.

breakfast tostada

These babies are super filling but I’ve been known to put away two at a time 😋 These tostadas get me excited about waking up in the morning, and they’re a delicious start to the day!

Jillian 💙

Salt & Vinegar Brussels Sprouts Chips

brussels sprouts chips

I’ve been super healthy all week. No french fries. Not a lot of processed foods. But I’m craving something salty. I loooove chips. They are my weakness. So I decide to have a snack and pour myself a nice bowl of brussels sprouts chips?… No, I haven’t gone bonkers. And I know that chips and brussels sprouts aren’t normally put together in the same sentence. But for all you plant loving people out there that have made or eaten kale chips, it’s the same concept.

Crispy, salty, slightly tangy chips made from bite sized brussels sprouts that are drizzled in olive oil and baked in the oven. Yes. So much yes 👌🎉

Did you know that this stinky, cruciferous veggie contains more cancer fighting phytonutrients than those found in kale, broccoli, cauliflower, cabbage, or mustard greens? Brussels sprouts are also anti-inflammatory, good for heart health, promote digestive support, and when cooked properly they contain tons of vitamin K, vitamin C, folate, and a host of other nutrients.

brussels sprouts

I want to like brussels sprouts because they are so stinking healthy (pun intended 😩), it’s just hard for me to overcome how dense they are when you bite into them, so any seasonings on them go unnoticed for the most part. But since this recipe calls for removing the leaves one by one, the seasonings actually get a fighting chance and you end up with light, crispy bites that don’t make you gag 😋



This recipe is CRAZY easy. All you need is…

  • 1 pound of fresh brussels sprouts
  • 1 tbsp apple cider vinegar
  • 1/2 tsp pink Himalayan salt (or sea salt)
  • 2 tbsp extra virgin olive oil

4 ingredients + 4 simple steps:

  1. Preheat the oven to 350 degrees.
  2. Cut the bottom off each brussels sprout with a knife. The outer leaves will fall off and you can use your fingers to peel the rest off. You may need to continue trimming the bottom if they’re being stubborn. This is the most time consuming step.
  3. Place the leaves in a bowl and add the rest of the ingredients. Toss everything together until well coated.
  4. Take a parchment lined baking sheet and lay the leaves in a single layer. Bake in the oven for 7-10 minutes or until crisp and lightly browned. Remove from the oven and let cool.

*You can also replace step 3 by placing the leaves directly on the parchment linked baking sheet, stirring the olive oil & vinegar together and then drizzle it over the leaves, and sprinkle the salt. Garlic powder would also be a nice addition.

salt and vinegar brussels sprouts chips

I may have eaten the entire batch of chips in one sitting immediately after making them, but I don’t regret it and there’s a 99.9% chance you will do the same thing. You can store them in an airtight container but they taste the best fresh out of the oven. I paired my salty snack with a beet smoothie, which sounds alarming and not smoothie-like at all, but is actually quite delicious and refreshing. And dat color 😍

beet smoothie


Jillian 💙

Jillian’s Tangy Summer Kale Salad

kale saladThis oh so good summery salad is awesome for many reasons. Here’s a quick rundown: It’s easy to make, light but filling at the same time, full of tangy goodness, all plant-based, AND the star of the show is a leafy green packed with antioxidants and fiber. Kale yeah!

I live so close to the beach and after trying to make it there all summer, I finally did last week 🏖☀️🕶 The weather was perfect and since school is gearing back up, we basically had the beach to ourselves. Despite my best efforts at sunscreen, I still ended up getting burned really badly. Like, the front of me was so sunburned I had to sleep on my back for two days because it hurt so much 😭 Since then, I’ve been coating myself in coconut oil and aloe vera like there’s no tomorrow. I figure what goes into my body is just as important in my healing process, too. That’s where my Summery Kale Salad comes in. It’s full of fiber and antioxidants and good fats and detoxifying ingredients 👍

Even though this recipe is enough for 2-3 people, nobody will judge you for eating it all in one sitting. That’s the great thing about salads! 😝

Here are the ingredients you will need:

  • 1 head of kale, washed and broken into bite-size pieces
  • juice from 1.5 small lemons
  • 2 small avocados, cubed
  • 2 tbsp nutritional yeast
  • 3 pinches of salt
  • a few sprinkles of garlic powder
  • 2 tbsp hemp seeds
  • 1 tbsp extra virgin olive oil
  • 1 slice of red onion, diced
  • 1 small tomato, diced
  • optional: 8 strips of Beyond Meat Lightly Seasoned Chicken Strips

Here are the 4 easy steps:

  1. Place the kale, avocado and lemon juice in a large bowl. Use your hands to break up the avocado and massage it into the kale. It’s gonna get a little messy but it’s way easier to use your hands! It’s okay if there’s still some small pieces of avocado when you’re done.
  2. Add salt, garlic powder, hemp seeds and nutritional yeast to the salad and mix (you can use a spoon for this 😛). Feel free to add more lemon juice or seasonings based on how tangy and savory you want it. 🍋
  3. Meanwhile, add some olive oil to a pan on medium heat. Place chicken strips in pan and saute on each side for 3-5 minutes until they brown a little. Remove and let cool.
  4. Cut the chicken strips into cubes and add to salad.


tangy summer kale salad

Get your salad on with this flavorful, tangy and super healthy kale recipe!

Jillian 💙

Jillian’s Gluten Free Banana Chia Pancakes

gluten free banana chia pancakes

I always thought pancakes were these elusive, complicated and hard to make breakfast foods and that’s why everyone always used Bisquick 🙈

It wasn’t until last year that I realized they are really simple to make in a healthy and entirely vegan/gluten free/delicious manner. I pretty much stick with the same recipe I use when making muffins because it works (and I’m lazy).

These Gluten Free Banana Chia Pancakes have 9 ingredients and in 4 easy steps you can have filling, moist pancakes topped with all the fresh fruit, nuts, coconut flakes, goji berries, maple syrup and chocolate chips you want. Plus, I have a trick for making one batch of pancakes at the beginning of the week that will last you several mornings because my laziness has made me resourceful 👍

vegan pancakes

Here are the DRY ingredients you will need:

  • 2 cups brown rice flour
  • 1/2 cup oat flour
  • 1/2 tsp ground cinnamon
  • 1 tbsp chia seeds
  • 1/2 cup coconut sugar
  • pinch of salt

Stir all dry ingredients together in a large bowl and get out any clumps.

Here are the WET ingredients you will need:

  • 2 tbsp vegan butter, melted
  • 2 sliced bananas
  • 1 tsp vanilla extract
  • 1 1/2 cups soy milk (or any non-dairy milk)

Optional: semisweet chocolate chips or any other add-ins.

In a separate smaller bowl, use a fork to mash up the bananas. Add in the butter, vanilla extract, and soy milk. Mix thoroughly.

Add your wet mixture to the dry and combine everything together, stirring until you have a smooth batter. Add chocolate chips or any other desired add-ins at this point.

Heat a little coconut oil or extra virgin olive oil in a large pan over medium heat. Pour batter into whatever sizes or shapes you want and cook until golden brown on both sides.

Top with coconut flakes, fresh fruit, nuts, goji berries, maple syrup, vegan butter or ALL OF THE ABOVE.

banana chia pancakes

BONUS! What’s my super awesome trick for extending the life of pancakes? Usually, I will cut this recipe in half when I make it in the morning. I use up maybe a third of the batter making a couple of smaller pancakes. I put the remaining batter in an airtight container and the next morning I add a little water to the mixture because it thickens in the fridge. Then I make a couple more pancakes, put the rest of the batter in the fridge and repeat the process. The batter will last me 4-5 days until I’ve my fill of pancakes 😋

Pancakes 4 lyfe.

Jillian 💙

5 Little Known Healthy Food Hacks

5 little known health hacks

A line-up of all my favorite health and beauty products☝️ ? ?

Like, if I was on a deserted island and I could only bring five things with me, these would be them (except maybe the coconut products if there are coconuts on said deserted island ? but even then I probably still would).

You probably already know how healthy these items are – like the healing properties of turmeric when used as a spice, or replacing regular table salt with Himalayan pink salt, or that coconut oil is not only great for cooking but as a moisturizer too!

But these superfoods have other health benefits that you may not be aware of ?so I have a list of my five favorite little-known health hacks that are crazy easy to incorporate into your life.

himalayan pink salt

Add a pinch of unrefined sea salt to your water bottle

  • It helps your body use the water more efficiently. I use my Himalayan pink salt – you can find excellent brands at Ross and Marshalls for super cheap! Don’t worry; it doesn’t make your water taste salty at all ?

non bpa packaging

Look for bottles/cans with the “BPA-free” logo

  • Even as a super health freak, for the longest time I didn’t know how damaging BPA was and that I should look for bottles and cans that were BPA free. BPA is a chemical found in food cans and plastic bottles that can get into your body and wreak havoc. Many brands now have BPA free logos on their products, just look closely because they can be hard to spot. They’ll probably be a little more expensive than the regular BPA ridden products, but it’s definitely worth the cost!

apple cider vinegar

Consume a little apple cider vinegar before eating cooked foods

  • It will help your body break down the foods and absorb the nutrients better. If it’s a starchy meal, the apple cider vinegar will assist the starches you don’t digest in feeding the good bacteria in your gut. It can also reduce blood sugar spikes after eating and contribute to reducing food cravings. Make sure you buy a brand like Braggs that is organic, non-gmo, raw, unfiltered, unpasteurized, and with the ‘mother.’ I take a cap full before my meals, but most people prefer diluting it with water. You can also use it as a salad dressing or in your cooking.

Make a turmeric toothpaste

  • I don’t do this as often as I would like because it’s super messy but it’s also very effective. Just take a little bit of organic coconut oil (you only need about 1/2 tsp – 1 tsp) and add organic ground turmeric until you have a toothpaste consistency. Brush your teeth and gums for two minutes and rinse. Not only will it naturally whiten your teeth, but as an anti-inflammatory it will also get rid of unwanted bacteria and soothe any problems areas in your mouth.

organic coconut milk

Swap your regular coffee creamer with full-fat coconut milk

  • Even “healthy” coffee creamers with the best of intentions will contain processed ingredients and chemicals. Since I drink coffee on the daily, I wanted something completely all natural that would benefit my health. As a vegan, I want to make sure I’m getting those healthy fats, so buying cans (BPA free of course!) of full-fat coconut milk is the perfect solution plus it makes my coffee taste amazing ☕️.  I buy the Native Forest brand from my local health foods store because it’s the least processed with only two ingredients. I store the extra coconut milk in a sealed container in the fridge, and it stays good for 6-7 days.

Here are a few bonus hacks:

  • Have a mug of warm water with fresh lemon juice when you wake up. It will flush the toxins out of your body and prep that belly for all the foods you are about to ingest.
  • Wash your fresh produce with vinegar instead of dish soap. Even the “natural” dish soaps are loaded with chemicals, and you don’t want those getting all over your foods.
  • Reduce your exposure to harmful electromagnetic fields (EMFs) from your cell phone and laptop by using a product like QLink. You just stick the QLink on your device, and it works its magic.

These are all easy, healthy hacks to add to your daily routine that doesn’t require a lot of effort and won’t break the bank. The health of you and your loved ones are worth it! ?

Jillian ?

Jillian’s Fully Loaded Vegan Mac n’ Cheeze

Cheesy! Cheesy! Cheesy! I love anything and everything cheesy, and thanks to the miracle of vegan cheese and nutritional yeast, I never have to live without it. #blessed ❤️

In all seriousness, this is a really yummy recipe that is perfect for those comfort food cravings that everyone gets, even gluten-free vegans ? Not only is it free of animal product and tons of over-processed ingredients, it’s kind of healthy and contains wonderful things like turmeric, veggies, and raw cashews. That means it also contains protein, healthy fats, and antioxidants. High five!

This dish is great for lunch, parties, or to make a big batch and take to work with you. It’s incredibly filling and satisfying, and easy to reheat. Now that I’ve talked up this creamy, savory bowl of cheesy heaven, read on to see how simple it is to make Fully Loaded Vegan Mac n’ Cheez!

fully loaded vegan mac n' cheez

Here are the ingredients you will need:

  • 1 box of gluten-free macaroni (I used a quinoa based one)
  • favorite sauteed veggies
  • Beyond Meat Beefy Crumble

unnamed-1For the sauce:

  • 1 cup of raw cashews, soaked overnight then drain and rinse
  • nutritional yeast
  • salt and pepper
  • garlic powder
  • ground turmeric
  • extra virgin olive oil
  • non-dairy milk (I like cashew milk)

Super simple instructions:

  1. Cook macaroni according to directions on the box.
  2. Drain and rinse the cashews. Blend with the rest of the sauce ingredients until smooth.
  3. In a pan, saute your favorite veggies (I used mushrooms, broccoli, and kale) in a little bit of olive oil along with Beyond Meat Beefy Crumble. Season if desired.
  4. Put macaroni back into the pot, add the sauce and mix until evenly distributed. Add in the veggies & beefy crumble and stir.

Look how creamy this sauce is! Thanks, raw cashews. You da best ? You can stop there if you want, it’s delicious without the veggies and beef crumbles. You can top it off with a sprinkle of nutritional yeast or if you’re super fancy some chopped parsley.

Even though I haven’t tested this recipe on kids, I’m pretty sure they’ll love it. Makes a great main course, but would also be yummy as a side dish. I hope you enjoy this recipe! Cheese it up buttercup ?

Jillian ?


Jillian’s Healing Tropical Turmeric Smoothie

healing tropical turmeric smoothie

This smoothie is my everything. ?✨??

Not only does it contain plant-based healing properties, but it’s refreshing and delicious, and the beautiful bright orange color doesn’t hurt either! Smoothies have become part of my daily diet, and I feel like 5 million percent better than my pre-smoothie life. Humans are so used to eating processed foods, even the healthier versions of them, that sometimes eating basic raw fruits & vegetables can be a daily struggle. I know that even if I slip up and eat a whole bag of potato chips or something fried or containing gluten, I feel better knowing that smoothies got my back, and I don’t have to have a meltdown because I ruined my day with junk food.

Enter the Healing Tropical Turmeric Smoothie ? ? A coconut based smoothie with healing turmeric and ginger, banana and peaches for natural sweetness, and carrots for fiber and a pop of color.

Check out my very first recipe video for this easy to make smoothie! I’m sure there are tech-savvy 10-year-olds out there that could create a better video than this, but it was super fun to make, and I’m sure my video skills will improve from here on out. Let me know what you think!

The photo and video don’t do justice to the deep orange color you get with this smoothie. And the longer it sits, the richer the color ?

Smoothies are great to eat before a meal to curb your appetite, so you don’t overeat, and the raw fruits & veggies also help your body break down nutrients more efficiently.

Turmeric, in particular, is best consumed with a healthy fat to ensure all the amazing benefits of it are absorbed.  I used coconut water in the video, but coconut milk would be a great choice thanks to its healthy fats. And if one tsp of ground turmeric is too overwhelming for your taste buds, try 1/2 teaspoon.

For another excellent turmeric drink and to see a list of the health benefits of this yellow spice superfood, check out my recipe for Turmeric Milk. It’s so tasty!

I recommend using all organic ingredients for this recipe, which you should be able to find easily at your local grocery store. The most expensive of all these ingredients is the organic ground turmeric, but it will last you a little while and is totally worth it ?


Jillian ?