This is probably my favorite home made meal i make! Its so delicious and also reheats so well!
Heres what your going to need!
tortillas of your choice
enchilada sauce
pinto and/ or black beans
onions
bell peppers
mushrooms
zucchini
seasonings
lime/ lemon juice
cilantro
cashew cream (recipe below:)
avocado crema to top (optional but delicious)
any other veggies you want to add in!
In a bowl i mix together pinto beans, black beans, onions diced, bell peppers maybe mushrooms just any veggies I have to female the filling of the enchiladas.
Season mix with taco seasoning, garlic, lemon juice, and chopped cilantro if i have any.
I then cook the veggies in a pan with a bit of oil.
While the enchilada mix is cooking i prep my cashew cream and avocado crema! the best part!!
After veggies are all cooked i fill tortillas w the seasoned mix in a cake pan like normal enchiladas.
Then layer with enchilada sauce, i really lather it.
Layer of cashew cream sauce then more enchilada sauce and then more cream sauce just kinda use up the cream sauce
Sprinkle the top with nutritional yeast.
Bake at 400F for about 35 mins or until the sauce kinda soaks in.
Serve with retried beans and avocado crema and fresh cilantro! Enjoy!🤩🤩I hope you guys try this out and enjoy! Be sure to follow the blog on insta!! @brokeblondes
Okay everybody, this is something I never thought I would be saying. But I have a new obsession, wide leg capris A.K.A GAUCHOS!!
Y’all remember these?? Yeah me too and they are not a look lol.
Last week freepeople sent me a big ole package that happened to include two pairs of gaucho style denim pants. I am absolutly inlove with these pants. They add such a unique twist to the classic pant or jeans, not to mention these pants snatch your waist and hug the booty!!
These pants are everything to me AND they go great with almost any top. Cropped, flow-y or even a sweater! This is one of my favorite sweaters (from FP as well) to pair with the pants!
Guys my best friend shared this recipe with me, and it is so delicious! She isn’t vegan or plant based but she happens to be a nanny for a family that eats a vegan diet, which is where she found out about this recipe and tried them for the first time! And get this, there are only 3 ingredients!
So here’s what your going to need:
12 oz. silkened or soft firm tofu (i know this sounds weird but you would never in a million years guess there is tofu in these!)
1 1/4 cup chocolate chips
1 cup milk alternative (i use almond:)
Instructions:
Melt chocolate chips
Warm your milk alternative (i used a microwave)
Combine all ingredients in blender and pulse until smooth
Pour into popsicle molds
Freeze until solid
ENJOY!
Seriously try this out! so easy! and so delicious!!
Alright guys this post is going to get a bit personal. I don’t know what it is about opening up to a ton of strangers over the internet that absolutely terrifies me, but here it goes lol. Just gonna ease slowly into being an open book.
Throughout life people are constantly going to be sharing their opinion or advice whether we ask for it or not. More often than not I choose to completely ignore peoples input on my life, and for the most part I’m usually glad I choose to do things my way.
With that being said, over the past year I have struggled with heartbreak for the first time in my life, and for the first time in my life all I wanted was for someone to tell me what to do. I wanted someone to give me advice on how to stop the pain. It was extremely hard for me to emotionally move on after falling in love. I pretty quickly began dating around and trying to move on, but emotionally I was not ready. I was deeply invested in someone that I needed to detach from. I couldn’t wrap my mind around the fact that someone that had claimed their love for me was capable of being unloyal to me.
After two months of constant break downs and hurting, my grandma was talking to me about relationships, cheating, and loyalty. My grandparents have been married for 53 years, and although their relationship isn’t perfect, they continually to amaze me with their love and loyalty towards each other. I was telling her how hard it was for me to even think about being with a new guy because I was still in love. I told her that although the person I was dating claimed he loved me, that didn’t stop him from getting with multiple other girls, and to me, this didnt add up. I still wanted answers or closure. The answer was pretty simple.
My Grandma looked at me and said,
“Someone that loves you wouldn’t put themselves in a position to lose you.”
That hit me hard.
This goes for romantic relationships, friendships, as well as family. Since that day, I have had those words set as my screensaver. Those words are really powerful to me, and being reminded of that daily has helped me let go of that relationship and begin to heal and move on.
I hope my grandma’s advice helps one of our readers out there, cause it has definitely helped me pick up the pieces and move on. Heartbreak hurts, but its inevitable.
I came home one day to my little sister Nora (we call her Noodle) creating a new concoction to satisfy her intense sugar tooth. As per my request, she experimented with a vegan or plant-based caramel! This caramel is perfect to blend into banana nice-cream or to top off anything sweet!
What makes this caramel so amazing is that it is made with all natural sugars and is dairy free!! You can also whip it up in a moments notice for when those late-night cravings hit you hard.
Soooooo.. lets get into this recipe already!!
Vegan Date Caramel
makes around 1 cup
Ingredients:
about 8 dates (pitted)
1/2 cup nut milk of your choice, I used coconut
1 tsp salt
1-2 TBSP nut butter- I used peanut
1 cup hot water
Directions:
place pitted dates into a bowl and submerge them into the hot water- let soak for anywhere from 5 – 20 minutes. (the longer you soak the smoother the caramel will be)
add the dates + half of the hot water from soaking into the blender
add the salt + nut butter followed with half of the nut milk
begin to blend!
gradually add more and more milk to attain the desired texture.
blend until extremely smooth then taste!
store in a mason jar or a squeezieeee bottle!
This stuff is seriously liquid gold and isn’t that bad for you 😉 hope ya try it and like it!!!
I made a short video that i wanted to share with you all! This video is just a collection of moments from last month!!
I enjoyed a few last weeks on maui with some of my really amazing friends that I have made over the past year in Hawai’i. Looking forward to heading back to the islands in august!!
Then Anja and I took a trip to Southern California to visit some friends. We enjoyed a change in weather and jackets were definitely necessary but we still had a ton of fun. Then Anja and I had to part ways for the first time in forever we both cried. a lot. i’m not kidding i cried the entire 20 minute uber ride to the airport. BUT i get to see her in a about a week!!! so stoked
I last minute decide to head to Arizona. I had never been but I have decided I am inlove!!! I would totally be open to living there in the future!! Kinda made me question why I didn’t consider attending ASU lol!
Then i finally went to Oregon! I’ve been having so much fun boating and going to the lakes, super stoked to be with so many of my closest friends.
Go ahead and check out the video I made!! and subscribe to my youtube channel!!
This soup is one of my favorite meals to prep for the week, heats up so well.
Ingredients
1tablespoon olive oil
1largeonion, diced
6clovesgarlic, minced
1 diced bell pepper
4cans black beans, drained and rinsed
4cupsvegetable broth
1tablespoonground cumin
2tablespoonsfresh lime juice
1teaspoonhot sauce, or more to taste (i like to add quite a bit more personally)
1/2teaspoonsalt, or more to taste
Optional toppings
cashew cream
cilantro
avocado
Heat the oil in a big pot over medium heat, then add the onion and saute for about 3 minutes until translucent. Add the garlic and saute 1 more minute.
Add the diced carrot and bell peppers and saute for 1 minute, stirring. Pour in the beans, vegetable broth and cumin. Bring to a boil, then lower heat to a simmer and cook for 15 minutes.
Blend some of the soup:Put about half of the soup in a blender, and blend until smooth. Add back to the pot and stir.
Add the lime juice, hot sauce and salt to taste
serve with tortilla chips, garlic bread, or even avo toast!
Ok… am I the only one that after eating a HUGE savory meal, regardless of how full I am, I always crave something sweet to balance it out?! This is my go-to shake when I’m craving a quick and healthy dessert! It is perfect for those times when you need something rich, salty, and sweet.
Let’s skip right to this recipe!!
Ingredients:
1 large frozen banana
1 heaping cup of ice
1/4 tsp of salt
1 TBSP Peanut Butter (you can add as much as you like hahaha)
2 TBSP chocolate chips (vegan optional)
1/4 to 1/2 cup milk of your choice, I used almond milk (less milk if you want icecream and more milk if you want a milkshake texture)
Directions:
Place the banana, ice, salt, peanut butter, and milk into a Vitamix blender.
Blend until smooth- using the tamper as needed.
Add in the chocolate chips and blend into small pieces/chunks
When you first make the decision to go plant-based or vegan, thinking about what you can and can’t eat may be daunting. However, once you have the basic necessities stocked up in your pantry and freezer, whipping up recipes found online becomes 10x easier.
Whole Grains– a food group I find very important to keep stocked up on.
Rice (brown, white, whatever you prefer :))
Quinoa
Oats
Corn and flour tortillas
Whole Wheat/ Sourdough bread
Good ole plain oats, perfect for oat meal, oat flour, and just a good thing to have on hand.
Any kind of rice works but I personally am obsessed with seeds of change pre-made quinoa & brown rice. The garlic flavor is amazing and these packs are so convenient!
Beans, if you didn’t already know, are a simple and quick way to add fiber, protein, and antioxidants to your meals and snacks. Be sure to drain and rinse them if you struggle with indigestion and/or are concerned about sodium content.
I like to keep a variety of different types stocked in my pantry so its easy for me to switch up my meals day to day! I always go for canned beans but dried is always an option as well.
Easy Black bean soup, hands down the most delicious and simple soup i’ve ever had. recipe coming soon!
Black beans
Pinto beans
Refried beans
Garbanzo beans
I love keeping beans on hand for hummus, tacos, soups, etc.
Fruits and Vegetables may seem like an obvious staple to keep on hand but because fresh produce goes bad so quickly, I like to keep lots of frozen and canned fruits and veggies on hand.
Frozen/Canned:
Frozen berries, banana, mango chunks, etc.
Frozen broccoli, starchy veggies like potatoes.
Canned tomatoes, corn, etc.
Frozen fruit is great for smoothies or to mix into oatmeal. I also love dried fruit like mango!
Fresh fruit and veggies:
When picking out my fresh fruits and veggies I try to choose produce that is in season because that is always the cheapest and yummiest!
Banana
Berries of some sort
Apples
Oranges
Lemons
Avocados
Potatoes
Onions
Snacking on some fresh fruit by the pool
Home grown on a family friends avocado tree
Herbs and spices are the best way to add antioxidants and flavor to plant-based dishes. Try a variety and always keep your favorites on hand. Seasoning is one of the easiest ways to create flavorful dishes so these are the staples I like to keep around.
Garlic powder
Garlic salt
Dried onion
Onion powder
Red pepper flakes
Lemon pepper
Fresh or frozen basil
Nutritional yeast (adds a cheesy flavor to almost any dish)
Taco seasoning (whey free)
We put taco seasoning on veggies, grains, anything and everything! Highly recomend buying seasonings at costco and trader joes in order to get the best bang for your buck!
Nuts and seed products are great to have on hand when trying to get a bit more creative in the kitchen. Below are my favorites.
Cashews (great for creating creams and sauces)
Peanut butter
Almond butter (I love the vanilla flavor from ‘Justins’)
Almond milk
Canned coconut cream
As vegan/plant-based consumers we try and keep our necessities simple and easily accessable. We hope these lists help you kick start a healthier lifestyle, and make the idea of eating more plant-based meals less daunting!
Fruit is my go-to snack, I LOVEEE it. Working at an Acai bowl shop/cafe has really given me the chance to experiment with different fruits and nutmilks to achieve the best creamy texture!
I’d say the two best fruits to use for the base of your icecream would be bananas and mango. I always have those two stocked in my freezer ready for some impromptu nice cream when the cravings hit!
The great thing about this nice cream is it can be dressed up or down depending on your cravings!!! If you’re feeling something fruity, add some goji berries, fresh fruit, or coconut flakes!! On the other hand, if you’re looking for something a little bit richer, then reach for some peanut butter, coconut cream, or chocolate chips.
Down below is the super simple, 3 ingredient recipe for a base nice cream
Mango-Banana Nice cream
one frozen banana
two cups mango
1/4 cup of coconut milk (or milk of your choice)
Instructions:
Place ingredients in blender starting with the banana->
I hope you guys try this out and enjoy! Be sure to follow the blog on insta!! @brokeblondes 
I hope you guys try this out and enjoy! Be sure to follow the blog on insta!! @brokeblondes 
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