Vegan Mexican Drinking Chocolate

This spicy drinking chocolate is perfect during the holidays. Get all of the amazing benefits of having raw cacao in your diet while sipping on a dessert drink. 🍫 ☕️ Cacao is packed with phytonutrients, protein, calcium, carotene, thiamin, riboflavin, magnesium, sulfur, flavonoids, antioxidants, and essential fatty acids that can support slowing the aging process, reduce your cholesterol, improve heart function and reduce your risk of cancer. Now that’s a hot chocolate with a punch!

Ingredients:

❄️2 cups unsweetened vanilla almond milk

❄️1 cup powdered cacao

❄️1 teaspoon vanilla extract

❄️1/2 teaspoon cinnamon

❄️1/2 teaspoon cayenne pepper*

❄️2 tablespoons organic raw sugar*

*Can be modified to make spicier or sweeter to taste.

🌱Heat almond milk over medium heat in saucepan.

🌱Once warmed, add sugar.

🌱Add cacao powder to saucepan slowly by whisking into the almond milk.

🌱Add spices and vanilla extract.

Serve warm in mug of choice on a snowy day . 🔥👍🏼❄️

Southwest Tofu Scramble

Compassion begins on your plate! 

I genuinely do not miss eggs as a vegan, and a major reason is that I’ve experimented and perfected my favorite vegan breakfasts. I am often asked how I cook my tofu scramble, and after lots of trial and error, I wanted to share my favorite recipe and cooking process that I’ve developed. I hope you enjoy this as much as I do!  

You will need (serves two):

1 package organic, sprouted extra firm tofu 

1 tbsp garlic granules*

2 tbsp turmeric 

2 tbsp nutritional yeast

2 chopped basil leaves

1 dollop of your favorite salsa 

1 organic avocado 

2 organic golden potatoes 

1/2 organic white onion

1 package of washed organic spinach 

Wildbrine Kimchi Probiotic Sriracha*

Celtic Sea Salt*

Ground black pepper*
*Proportions can be modified to taste. 

🌱Preheat oven to 400 degrees. 

🌱Slice potatoes into circles. In bowl, evenly toss potatoes in salt and pepper. 

🌱Place sliced potatoes on cookie sheet, and cook on top shelf in oven until golden brown. (Cook times may vary per oven.)

🌱Slice tofu package. 

🌱Pour “tofu guts” into a medium saucepan. Crumble extra firm tofu and place in the pan, turning on medium heat.

🌱Add turmeric, garlic granules, basil, nutritional yeast, salt and pepper to pan. 
Stir as needed. I love eating turmeric with black pepper since turmeric supports a healthy inflammation response, and black pepper promotes it’s absorption.

🌱Once “tofu guts” water has started to cook away, add a dollop of salsa to the scramble mix. 

🌱Slice onion. Add to sauce pan with a little water. Cook over medium heat until onions start to caramelize. Add spinach, and top with salt and pepper. 

🌱Cut avocado in half. Spoon out green avocado onto a cutting board. Sprinkle pepper. Cut into slices. 

🌱Pour finished tofu into two bowls. Add spinach and onion mixture divided evenly to both bowls. Dress with slices of potato, avocado slices, and finish with Kimchi Sriracha.  I love this Sriracha since it tastes amazing, and adds probiotics to any meal to help aid with digestion and support immunity. 

🌱💚And, voila! You have mastered the tofu scramble. 🙌🏼💚🌱

Overnight Gingerbread Chia Pudding


Chia is an ancient Mayan word for strength. Introducing it into my diet has helped my hunger and stamina exponentially. It’s a good source of protein, fiber, calcium and omega-3. Eating chia puddings have become a staple for me on days I’m losing weight and feeling motivated to work out. My favorite cookie is definitely my mom’s gingerbread so combining her spices with chia pudding seemed like a perfect fit to satisfy my sweet tooth in a healthy way. 

You’ll need:

4 tablespoons black chia seeds

1 cup coconut milk

1 tablespoon vanilla extract

1 teaspoon* of cinnamon 

A dash* of ginger

A dash* of clove 

*Can be increased with preference.

Combine ingredients in Tupperware bowl and leave in fridge overnight. If you would like to make more for the week, just keep the ratio of 4 tablespoons per cup of coconut milk in mind.  

In the morning, enjoy a healthful, yummy gingerbread chia pudding ! 

Compassion Begins on Your Plate: How Plant-Based Eating Can Transform Your World

As a child, I basically ate whatever my parents decided to put in front of me. Until one day, I started questioning the choices of my parents. I was 14 years old when my dad’s side of the family all decided to be on the Atkin’s diet. I watched my dad order a beef burger without the bun, eat as much bacon and sausage as he wanted for breakfast, not eating many vegetables and completely cutting out carbs. Being someone who never particularly enjoyed eating tons of meat, I was repulsed by it. I called it the “flesh” diet. I declared I was a vegetarian and started preparing my own dinners. I didn’t really know how to be a healthy vegetarian, I just knew I didn’t want to contribute to the killing of animals. Once I researched documentaries like “Kentucky Fried Cruelty”, and saw the brutal treatment of animals in factory farms, there was no turning back. I often ate pasta drenched in garlic and olive oil, or omlettes covered in cheese. It wouldn’t be until years later that I truly would make the connection between food as medicine and vitality.

Back then I never could have imagined cutting out eggs and dairy. It took me seeing years later that it’s common practice that male chicks are ground up alive and baby calves are taken from their moms and slaughtered for veal- that there is no humane treatment of animals in any food industry. We are exploiting the most innocent beings on this planet by giving them a life of misery. This connection started making me think about energy in food and focusing on sourcing food that is “cruelty free”. If everything is energy, why would you ever want to consume a product sourced from an animal who lived in misery? It made me question how much negativity we bring into our own lives by absorbing that which we create from these tortured animals. 

It wasn’t until I started working at Whole Foods Market did I really put the idea into practice. I set out to eat the highest energy, nutrient-dense foods. I finally learned how to not only eat compassionately for the planet, but also how to eat compassionately for myself. I took E3-Live, a super nutrient-dense algae high in 65 vitamins, minerals and amino acids, every morning with my orange juice. I ate chia pods on my breaks instead of bagels and cream cheese. I often grabbed organic pink lady apples, bananas, and cashews if I was hungry. I always had Lara bars on me, and drank chia kombuchas. If I was craving cheese, I bought cashew cheese and gluten-free crackers. I replaced my morning omlettes with my now favorite dish: the tofu scramble. I often ate at the salad bar, but mixed an avocado from produce with lemon juice over my greens instead of dressing. This diet gave me so much energy I had no problem working out for a couple hours after an 8 hour shift. 

I was over 300 lbs when I first started working at Whole Foods. This change to a plant-based diet combined with regularly working out led me to drop over 90 lbs over the past year and a half. Little steps and daily decisions from the heart has led to a huge transformation in my life. It’s been less about the end goal, and more about how to make a loving decision towards myself and the planet in the moment. The weight has fallen off in the process. Every day we have choices to make. Every day we have the ability to channel love and light into every decision we make. It’s our little choices over time that lead to life-changing transformations. I truly believe compassion begins on your plate. What we decide to eat can literally transform our world: from our bodies, to our energy levels, to our environment.