Plant-Based Eating

Day 3 Recipes for Your 21 Day Plant-Based Challenge
It's Day 3 of Your Plant-Based Challenge And You Will Love These New Recipes
These recipes are designed to fill you up and energize you all through the day. We have compiled a breakfast, lunch, dinner and two snacks -- and for your pick of desserts check out the recipe carousel at the botto…
The 5 Best Influencers We Are Most Inspired by Right Now
Plant-based blogging has taken the world by storm and more and more people are becoming vegan with the help of influencers and their delicious, easy-to-make recipes. It's easier than ever to save, share, and send recipes with your friends and encourage your loved ones to eat more plants...
Day 2 Recipes for Your 21 Day Plant-Based Challenge
It's Day 2 of Your 21 Day Plant-Based Challenge and You Won't Give Up!
These recipes are designed to fill you up and energize you all through the day. We have compiled a breakfast, lunch, dinner and two snacks -- and for your pick of desserts check out the recipe carousel at the bottom of t…
7-Layer Vegan Taco Bowl with Vegan Cheese
7-Layer Vegan Taco Bowl
Makes 4 bowls
INGREDIENTS:
For the bowl:

2 heads romaine, chopped
1 can pinto beans, drained and rinsed
1/2 cup sliced black olives
1-2 avocados chopped
lime wedges (optional)
For the Pico de Gallo
2 ounces of Vegan Cheddar Cheese
1/2 large onion chopped
4 Roma tomatoes chopped
1/4 cup ch…
Eat This On The Go: Chocolate Mocha Chia Pudding
RECIPE OF THE DAY: DECEMBER 28
FROM: @twospoons.ca
WHY WE LOVE IT: If you're short on time before work, make this the night before and let it sit in the fridge overnight. You can leave it In the fridge for 15 minutes or 2-3 days.
 TOTAL TIME:
Prep:  5 Minutes Sit:15 Minutes

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