Nutrition info: How do you know what’s true?


Hi lovely people! Do you ever get confused about nutrition? I know I do! It’s easy to find nutrition information on the internet – but how do you know what is actually true information, when there’s so much marketing and misinformation out there? For example, many registered dietitian and nutrition programs STILL teach that ‘good nutrition’ is having lean meats, eggs and dairy every day – which, if you have read The China Study or watched Forks Over Knives, you know this is simply NOT true.

As a biology undergraduate student who’s extremely passionate about plant based nutrition and wellness, it pisses me off that there is so much wrong nutrition information out there. I have researched multiple graduate degrees in nutrition, but have a hard time choosing one because I want one that aligns with my truth of plant based veganism.

My point here is this: take every piece of nutritional advice or information with a grain of salt! Do your OWN research using academic research articles and use critical thinking and discernment to determine what is true. It’s also essential to be aware of corporate influences on research. Research studies have to be funded by someone, since they usually require a lot of money to carry out, and often times that ‘someone’ is a big corporation such as the dairy industry or the national beef council. Be a knowledgeable, conscious consumer and stay aware of these things. This also applies to nutritional advice you read from other peoples’ blogs or Instagrams (including mine)! I have learned a great deal about nutrition and holistic wellbeing because of my fascination with achieving optimal health, but am not (yet 😉 ) certified in Nutrition. My number one check is always: are they properly educated in nutrition? Do I trust the education this person has about nutrition? If not, be discerning about what they say/post and do not assume everything they say is sound advice. This rule can be applied to any type of professional whose information or advice you are considering: are they educated and knowledgeable? Do they have experience in this field and know what they’re talking about? If not, seek other, more reliable resources.

The one thing all nutrition experts agree on is that more vegetables is definitely good for everyone. Not surprising – veggies contain a high amount of fiber, phytonutrients, antioxidants and are low in calories! Across the board, loading up on veggies, fruits, legumes and whole plant foods will do your body right.

Becoming more conscious consumers is our responsibility, and knowledge is the first step to doing that. Do your background research and read up on scientifically grounded nutrition so you can tell what is and isn’t good advice. Check out this thorough and well-researched article (by scientific researchers and educators!) for more information.


Overeating: love yourself first

Through my own experience with overeating, I’ve realized how I use this behavior to compensate or fill up for the lack of another feeling in my life. I’m sure we’ve all been there – when you eat too much and suddenly you’re like OMG why did I do that?!
I feel like I’m at a tipping point with my own bad eating habits: I have really been able to distinguish between when I’m actually hungry and when I’m just eating for pleasure. Lately, I’ve gotten a lot better about stopping when I’m full and asking myself, ‘What do I need right now? I don’t need more food, but i do need something – so figuring out what that is will help me refocus my overeating.

A lot of the time when I overeat it’s because I’m seeking more pleasure, so I ask myself if what I REALLY need is a good full body stretch, some snuggle time with my cat, a phone call with a friend, to laugh hard at some funny YouTube vid, to spend time reading a book, to go get my shit done and do homework, to be outside and connect with nature, to write in my gratitude journal, etc. I have been much better lately about stopping to ask myself these questions while I’m eating so I can consciously track my feelings as I eat, instead of suddenly realizing how annoyed I am at myself for eating too much after dinner.

Another extremely important thing I’ve realized about sensitive behaviors in general is to remove the feelings of GUILT and SHAME we often associate with overindulging in a certain behavior (overspending or overeating, for example). When you attach these deeply negative feelings to certain behaviors and label something as a ‘guilty’ behavior, you are way more likely to do it again! Humans love being rebellious and doing what we’re not supposed to, so labeling something as guilty – even if it’s an unconscious label – will make you much more likely to come back to that negative behavior. Instead, try not to attach deeper meaning to these behaviors. For me when I overeat now, I say to myself: okay, my body doesn’t feel good. I am sorry, body – I’m sorry I didn’t take better care of you after all that you have done for me. But I FORGIVE myself for overeating. I recognize that habits, like all behaviors, come in ebb and flow, and some days I will eat a lot while others I will not eat as much. I recognize this as the continuous flow of life, and remember that enjoying my food is perfectly okay! Tomorrow, I will be more conscious of my eating and nourish my body with whole plant foods that demonstrate the respect and LOVE I have for my being. I love you, body. Thank you!

Detaching from deeper feelings such as guilt and shame and RELEASING that negativity has been the true catalyst to change in my eating behavior. If you deal with any kind of a guilty behavior, please be kind to yourself and forgive yourself first. To heal a ‘guilty’ habit we must first come from a higher vibration of LOVE! anger and sadness and stronger discipline will not heal such a habit, only make it worse.

Visualize your ideal self, forgive yourself, express your love for yourself, and RELEASE the behavior – and the freer you will be. ✨

Sending beautiful love and light to all beings everywhere! Namaste 🌟🙏

How going vegan transformed me spiritually

When I became vegan in March 2014, I began to notice an unexpected shift in my perspective: I felt more harmonized and in sync with my true moral compass. This makes sense, as I was finally living the ethic of nonviolence that all of us have deeply rooted in our souls. I had been previously heard of intuition and was beginning to dive further into spiritual wellbeing while I was vegetarian, but I remember feeling impatient and disconnected from tools like meditation or concepts such as ‘being present’, because I didn’t really understand what they were and how to incorporate them into my life.


After I began eating and living in accordance with my morals, I felt revitalized – not just by the plants I was consuming, but by living in such alignment with my soul. This awakened my intuition, the internal guidance system each of us have, whether we are consciously aware of it or not. I recently realized, after watching the documentary Thrive*, that the reason I could become so in tune with my intuition was because I was now living in alignment with my core beliefs of compassion and nonviolence. I realized that I had been unknowingly muffling my soul’s intuitive compass by not living by my morals.

crystal grid

I believe this happens to many of us, as we grow up in a society that tells us what to eat, wear, think and how to act. As children, we would never want to eat animals if we put  two and two together to realize that animals are been brutally killed for our consumption, but since we have made it ‘normal’ to eat animal products, we usually don’t think twice about it. As a kid, I remember occasionally hearing about vegetarians and briefly considering why they don’t eat meat, and I would sometimes think about how it was bad to kill animals so we could eat them – a thought that was quickly buried in my mind by other thoughts like ‘But it tastes so good!’ and ‘Everyone else does it!’.


I am profoundly grateful that I reached a tipping point and educated myself about the truth of consuming animals so that I now live wholeheartedly by my morals and am guided by my intuition. My personal spiritual evolution was catalyzed by my going vegan that March, after which I began watching documentaries and learning more about metaphysics, meditation, and the power of positive thinking. It was again catalyzed the following July when I was very intuitively guided to a book that changed my worldview, The Celestine Prophecy.


I was guided to that very book one afternoon walking on the Avenida de Libertad, the central shopping street in Lisbon, Portugal with my brother, Magnus. This street is extremely wide, and there are many stores lining both sides, as well as booths in the middle of the street. I spotted a used bookstore on my right, and noticed a sign that they were having a book sale: all books for one Euro – of course I had to go! I dragged my brother with me over there as I got the sense that there was something I was supposed to find in that store, something waiting for me. When I walked into the store, I felt it even more strongly, and began looking for the book that my intuition told me I came for. Most of the books were in Spanish or Portuguese, however, and I was beginning to second guess myself when I saw a box of English books in the corner. Magnus was growing impatient, and I told him he could wait outside – there was something I had to find first. As I sorted through the books, I looked for keywords that would stand out to me. I finally found what I came for when I picked up The Celestine Prophecy, but at first it didn’t seem like much – I wouldn’t have bought the book if not for the strong gut feeling telling me this was the one. But I bought it, and quickly read it, and soon got around to ordering the other four books the author, James Redfield, wrote afterwards.


The Celestine Prophecy is sort of an adult fable: an American professor goes on a quest in the moutains of Peru, where he is guided my spiritual teachers through the nine insights of how to live in emotional harmony with others, ourselves, and the world. This book defined many of the beliefs I now hold, and has deeply impacted my life for the better. The story I told above of how I found it in that bookstore is one of the strongest moments of intuition I’ve ever felt to this day. I wouldn’t be near as in touch with my soul and true self if not for the change that opened the door to my own spiritual evolution: going vegan.


I hope my personal experience sheds light on the impact changing your diet can have on your lifestyle and belief system, and can inspire you to live a life that follows your moral and spiritual compass.

Peace, love, and plants!




*Thrive is an incredibly well-made documentary explaining the system we currently live in of central banking and the elite who rule the corporations behind Big Ag, Big Pharma, and the fossil fuel industry. It succinctly explains the problem and how we can solve it in a way that left me feeling inspired and hopeful for the future of humankind. You can watch it here, and learn more about the movement at


Plant-based Alternatives to Meat & Dairy

I wanted to share some alternatives to animal-based products we use on the regular. Most people don’t go vegan ‘cold turkey’ – a gradual transition is easier to manage and more likely to be sustainable in the long term. If you have tried to go vegan before but just couldn’t stick with it, don’t get down on yourself! Set yourself up for success by educating yourself about plant-based alternatives to your favorite regular foods.

I advise slowly cutting animal products out of your diet, unless you’re ready to do it all at once. Be sure to replace the animal products you currently eat with plant-based options, instead of just eliminating them – this is how new vegans suddenly end up eating mainly bagels and potato chips when they don’t know what to feed themselves! Research how to meet your nutritional needs on a plant-based diet and try new recipes. It’s a whole new world of variety when you adjust your diet 🙂

Try replacing one food group at a time with vegan alternatives to ease yourself into a healthier, plant-based lifestyle. Here are some simple swaps to begin!

Cow’s milk: The market is flooded with nondairy milk these days! A plethora of nondairy deliciousness awaits at your local health food store. Try replacing dairy milk with almond, coconut, soy, hemp, flax, rice,  or even quinoa milk! I like to use coconut milk for cereal and smoothies, and enjoy soy milk in coffee. I love hemp milk for homemade hot chocolate!

Dairy cheese: instead of parmesan, try sprinkling nutritional yeast over your pasta! You could even make your own parmesan ‘cheeze’ using cashews, nutritional yeast, garlic and salt. If making pizza, try one of the many dairy free cheeses on the market (Daiya, Heidi Ho, Miyoko’s Creamery, etc) – just keep in mind these won’t taste like real cheese, but will give you a similar texture. For pasta sauces, I prefer to make my own cheezy sauce (for example a healthy vegan mac n cheez) from a mixture of cooked potatoes, onions, carrots, nutritional yeast, and paprika. Use the internet to find delicious dairy free cheez recipes! Plant-based cream cheese is available in most health food stores.

Sour cream/Yogurt: There are many kinds of nondairy yogurt on the market today. My favorite is the unsweetened So Delicious coconut yogurt, but there are also almond-based yogurts and soy-based yogurts. Try a few different kinds to see which one you like!

Meat alternatives: Try tempeh, seitan, tofu, or legumes! There are also many faux meat products on the market these days, such as Tofurkey, Beyond Meat, and Gardein. These products are great for those transitioning into a vegan lifestyle, but I prefer to use whole foods alternatives as they are usually more natural. Use cubed or crumbled tempeh or tofu in stir fries, pasta sauces, chili, and soups. Try a tofu scramble or crumbled tempeh instead of ground beef for tacos! There are so many protein-rich meat alternatives once – again, the internet is your friend. 😉

Ice cream: Make banana ice cream! Peel and freeze overripe bananas, then blend with your favorite flavorings (mine are vanilla extract, cacao powder, and peanut butter) and some coconut milk to get a super creamy, healthy and DELICIOUS plant-based ice cream. If you crave something richer, nearly all grocery stores offer nondairy ice creams these days – usually made of coconut milk, almond milk, or soy milk. Just watch out for eggs hiding in the ingredients! Sounds strange, but there are a couple nondairy ice creams out there containing egg.

Eggs: Instead of scrambled eggs, try a tofu scramble with turmeric for an eggy look! There is even a ‘Vegan Egg’ on the market that looks and resembles a real egg. For baking, use 1 tbsp ground flax + 3 tbsp water, or 1 tbsp chia seeds + 3 tbsp to replace 1 egg. Both of these alternatives need to be stirred and allowed to sit for a couple minutes, after which they form a gel that holds up just like an egg in most baked goods. You could also try Egg Replacer products – these work similarly and can be found in health stores!

If you would like to go vegan, but that currently feels too far out of reach for you, begin where you can. Baby steps are still progress! If you eat many kinds of meat, try eliminating 1 or 2 types of meat (for example, beef or pork) and replace them with plant-based protein alternatives. Alternatively, you could choose to eliminate processed meats from your diet (sausage, jerky, hot dogs, cold cut meats, etc) in favor of plant-based alternatives or a more whole version of that meat – for example, grilled chicken in favor of a chicken burger. If eliminating meat feels impossible to you right now, try starting with dairy products! Every step away from animal products is a step in the right direction.

Fluffy Banana Bread

After sharing a photo of this banana bread on Instagram a few weeks ago, a few people asked for the recipe – so here it finally is! Make this bread, share it with friends, and then make some more….it’s that good.

This banana bread is DELICIOUS, vegan, refined sugar free, oil free and basically super duper healthy – no excuse not to try this 😉


  • 1 3/4 cups to 2 cups of oat flour (to make, blend or grind whole rolled oats in your blender)
  • 4 ripe bananas, 3 for the batter and 1 for topping
  • 15-20 pitted gooey dates, depending on size (if using dried dates, soak in hot water for an hour)
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1 tsp cinnamon
  • 2 chia eggs (to make: stir 3 tbsp chia seeds with 1 cup water)
  • 1/2 cup nondairy milk (I used soy milk) OR water
  • 1/2 cup chopped walnuts

Optional: 3 tbsp cacao powder for chocolate banana bread, or 1/2 cup dairy free chocolate  chips!


Preheat the oven to 350 F. In a blender, blend the nondairy milk (or water), 3 bananas, and half of the pitted dates until they are smooth and liquefied. Pour the mixture into a bowl and slowly stir in the oat flour, starting with 1.5 cups. Add the chia eggs after they’ve gelled, then stir in the rest of the ingredients EXCEPT the rest of the dates!

Chop the dates into pieces, then place in a small bowl and coat them with some of the oat flour. This prevents the date pieces from sticking to each other in the batter so that they’ll be evenly distributed in the bread 🙂 After coating, add to the batter and pour the batter into a baking paper-lined loaf pan. Slice the last banana in half, then slice each of the halves vertically in half, so you’re left with four long banana slices. Use these to top your banana bread. Bake for 1 hour to 1 hour 15 min – the bread will be done when a toothpick comes out clean.

Enjoy this delicious and healthy bread! I had this for breakfast, lunch and dinner the day I made it….I highly suggest doubling the recipe xD.


Back in action + Junk food Vegan vs. Plant based Vegan

Hello! I’m happy to say that I’m back to posting on this blog 🙂 I’ve changed the name from Kathrine’s Kitchen to Passion for Plants, which is also the name of my foodie Instagram account (link here!). I started that account last summer, upon pausing posts to this blog, as I wasn’t quite sure what I wanted with this page. At the time, a blog was too wide for me: so many possibilities for posts, I didn’t know where to begin! As I began my first year of college last fall I decided to focus on school, continue posting meals and recipes from Instagram, and come back to the blog when I was ready.

So, here I am!

This time, I have an overall idea about what I want for this page: to inform and inspire others to eat more plants. I will be sharing my ideas and opinions on topics that interest me: mainly the plant-based lifestyle, natural living and DIY knowledge I’ve picked up, tips for others who would like to transition to eating more plants, recipes, and so on. Please comment if you have questions or would like to hear about a topic!

Today I want to point out the variety of diets the word ‘vegan’ can define. The term has come to mean a lot lately: everything from potato chips and Oreos to lentils and fresh produce are vegan, but we can see there’s a huge range between these two types of food. Many foods, such as soy-based mock meats, nondairy cheeses, nondairy ice cream, Pop Tarts, and even some boxed cake mixes are technically vegan! Obviously, these aren’t exactly health-optimizing. Sour Patch Kids are a far cry from a fresh salad with beans and veggies.

When I first tell people about my lifestyle, I tell them I’m vegan, but recently I’ve realized that this is not enough to describe the plant-based food I mainly eat.

So what’s the other end of the spectrum? Although there are many ways to healthfully eat a vegan diet, the whole food plant based diet is one that’s quickly gaining popularity, thanks to the eye-opening documentary Forks Over Knives.

“A whole-food, plant-based diet is centered on whole, unrefined, or minimally refined plants. It’s a diet based on fruits, vegetables, tubers, whole grains, and legumes; and it excludes or minimizes meat (including chicken and fish), dairy products, and eggs, as well as highly refined foods like bleached flour, refined sugar, and oil.” From FOK

This means largely avoiding processed foods, as most of these tend to have refined flour, sugar and/or oil. I aim to stick to this way of eating as much as possible, although I often enjoy nuts, seeds, and oils, such as coconut, hemp seed or olive. I still eat some processed snacks, like chips or crackers (preferably without additives or GMOs), but I know I feel better when I eat fresh foods. Another thing that’s made a difference for my diet is making more food at home – meals, snacks – and bringing them with me, to avoid being forced to buy something I wouldn’t normally eat because I didn’t plan ahead.

I have learned that I feel a thousand times better when eating whole, fresh foods (preferably organic and non GMO): fruits, vegetables, beans and lentils, whole grains, nuts and seeds, and when avoiding greasy foods. I think more clearly, have much more energy, and generally feel happier. I thrive living this way. Knowing that I can feel this good all the time by eating plants only motivates me to continue, and gives me such a passion for this lifestyle. I hope I can share my passion with you!


Have a happy Wednesday, and be sure to check out my Instagram to see what I’m making 🙂 – Kathrine


“If you don’t eat meat, where do you get your protein?” The ever-popular question of plant-based protein sources

So, where do vegans get their protein? In today’s society, it is widely assumed that humans need a ton their daily calories from protein. We have been misled to believe that we need a lot of this specific nutrient – when really all nutrients combined work together to fuel the body. The true, proper daily intake of protein should be anywhere from 10-25% of your caloric needs, based on your weight, height and activity level. Believe it or not, plants do contain a decent amount of protein: a 100 calorie serving of broccoli contains over 8g of protein! And tons of fiber, vitamins and minerals too? Count me in.   There is an incredible assortment of healthy, plant-based proteins to choose from: 1) Legumes: Beans & Lentils. Black beans, pinto beans, kidney beans, garbanzo beans, red lentils, green lentils, black lentils….the list goes on! A 1/2 cup serving of black beans has

  • 130 calories
  • 15 grams of fiber (wow!)
  • 7.5 grams of protein
  • 10% of daily iron intake

And only 4 calories from fat. Legumes are also a great source of magnesium, manganese, and folate – all important in regulating cellular functions and converting energy. 2) Tofu, Tempeh and Seitan. Tofu, which is curdled from soybeans, is a versatile and high-protein food. It takes on the flavor of whatever dish you’re making and is therefore easy to add to recipes. Tempeh, which is fermented tofu, is more firm than tofu and has a nutty flavor to it. This is great for stir fries, salads, bowls-just about anything. Both contain anywhere from 10-15g protein per 1/2 cup, along with essential vitamins and minerals. Seitan: Also known as wheat gluten, seitan is a great substitute for meat, as it has a similar texture and look. A low calorie food, a one ounce serving of seitan contains 21g of protein and only a few calories from fat. These foods can easily be baked, grilled or sautéed to be eaten with a meal. 3) Nuts & Seeds. There are so many great seeds to choose from – flax, chia, hemp, pumpkin and sunflower. A three tablespoon serving of hemp seeds contains a whopping 11g of protein and tons of healthy Omega-3 and Omega-6 fatty acids. Peanuts, walnuts, almonds, hazelnuts, cashews….the list goes on! Nuts are a fantastic source of protein and healthy fatty acids as well – just make sure  you don’t eat too many of these, as they are high in fat. I like to limit nut butter or raw nuts/seeds to once a day. I enjoy nuts and seeds in smoothie bowls, salads, or sprinkled over quinoa and veggies…even eaten plain! Their uses and benefits are endless. 4) Grains: Quinoa, millet, barley, wild rice, brown rice, rye, wheat, oats…There are so many types of grains to choose from! Enjoy any of these protein-rich, fiber-packed grains with your next dinner, lunch or even breakfast. Whole grains are low fat and contain plenty of protein as well as fiber, which helps you stay full longer. Many grains are gluten-free as well, a great option for celiacs or those with gluten intolerance.   These foods are certainly not the only way to get protein: as I mentioned earlier, all vegetables contain protein AND fiber (meat contains no fiber). Fortified plant milks (almond, coconut, soy, hemp, hazelnut, cashew, oat, etc) can also be enjoyed in cereal, smoothies or recipes. Fruits are usually low on protein, but contain a lot of fiber and tons of antioxidants and vitamins. Eat a colorful, balanced diet and you’ll be sure to get what you need throughout the day.  

Speedy Chickpea Scramble 

Let’s end this protein post with an awesome, high protein recipe: Chickpea Flour Scramble! Originally adapted from Bonzai Aphrodite’s recipe (see her version here). Also called besan flour, chickpea flour can be a little tricky to find, but is usually in natural grocery stores or health stores. This high-protein, soy-free flour can be cooked into many things – I’ve even made pancakes with them! This recipe reminds me of scrambled eggs…but this is a much healthier version, with significantly less fat and no cholesterol or animal protein. Go plants.




  • 1/2 cup chickpea flour
  • 1/2 tsp. baking soda
  • Enough water to make it a runny batter
  • Spices of choice: turmeric, cumin, cayenne, coriander, chili, chipotle, garlic, paprika, italian seasoning, S & P (I recommend using some turmeric to achieve a yellow color)
  • Veggie add-ins: This can be whatever you have on hand or left in the fridge: mine above was rainbow chard, kale, jalapeño, onion, and celery. Once it was almost done cooking I added tomatoes and cilantro. Feel free to add any type of greens, zucchini, bell pepper, hot pepper, mushrooms, garlic and other fresh herbs or veggies!

  Mix your spices with the bowl of chickpea batter and baking soda. Sauté your veggies in a little oil until soft. Slowly pour batter into pan – be sure to keep the pan around medium heat. If the batter starts sticking to the pan, pour some water in to avoid burning. This stuff takes longer to cook than scrambled eggs – patience is key 🙂 Once it starts to thicken up, begin scrambling and flipping some pieces in the pan. When most of the batter has cooked, add in fresh herbs and tomatoes, if using. When the batter is done cooking, remove from heat and enjoy with avocado, toast, salad…whatever you like! This is an easy and versatile recipe, so feel free to play around.   Hope you all learned something today! If you are curious about anything or have questions or suggestions, please feel free to ask – I love to answer. Do you have a favorite go-to recipe including plant protein? Share with me in the comments 🙂 Wishing everyone a wonderful weekend, Kathrine




Curry Chickpea Salad

Remember the curry chicken salad from your pre-veg days? That soggy, orange mess of mayonnaise and chicken from the deli counter? Well, this is much better.


This spicy, crunchy chickpea salad is absolutely delicious and great for dipping, in sandwiches, or bringing to parties. Chock full of veggies and protein, this has enough flavor and crunch to make your taste buds dance. I revamped my recipe from One Green Planet’s “Tangy Vegan Curried Chickpea Salad” (link here: ) so to view the original, go check theirs out.

Now for the recipe!

Two 15 oz. cans of low-sodium chickpeas, drained and rinsed

About 1 cup chopped celery

1 cup chopped radish

⅓ cup chopped almonds

3-4 tbsp. Chipotle (or regular) Veganaise

3 tbsp. lemon juice, more or less to taste

3 tsp. curry powder

1 tsp. cumin

1 tsp. turmeric

Few good pinches of paprika

Salt/pepper optional


Mash the chickpeas in a large mixing bowl. Leave some partly unmashed to add texture.

Add chopped celery, radishes and almonds to bowl (for less texture, dice your veggies finely). Add spices.

Add lemon juice, using more/less for tangier taste.

Stir in a couple tablespoons veganaise – I only used enough to keep my salad together (about 4 tbsp).  Add more as needed.

Taste your yummy chickpea masterpiece and eat away all night long, my friends.

NOTES: Chipotle veganaise really brings a spicy smoky flavor to the salad. If you would like to achieve this with regular veganaise, just add some chipotle powder to your mix.

If you don’t have these veggies on hand, chopped carrots work great for a slightly sweeter salad.

Use your own cooked or sprouted chickpeas if you have them pre-made! This is more cost efficient & sprouted chickpeas up the protein content of your dish.

Use plain, unsweetened coconut yogurt for a veganaise alternative! Silken tofu is also a great option.



If you try this recipe, please tell me what you think! What’s your favorite dip, spread or salad that’s gotten a healthy veggie twist? I have a ‘refried’ bean dip to share with you next time….:-)

Happy Saturday friends!




My Morning Routine

Everyone wakes up in the morning and has to do a few things before your brain really gets going for the day. I start my morning by drinking a liter of water, followed by hot lemon water with apple cider vinegar. It is extremely essential to hydrate your body at the beginning of the day: this wakes up the body, washes any toxins out, and doesn’t cause you to mistake thirst for hunger (oops!). Hot lemon water has a zillion great qualities: skin clearing, metabolism boosting, digestive aid, antibacterial (helps with that cold you’ve been fighting), detoxifying…plus it tastes fresh and zingy!

After this, I will either head to the gym for a workout or just eat breakfast and go to work.

Lately, I’ve been on a smoothie groove. Or should I say smoothie bowl? To me, there’s nothing better than a big, delicious bowl of fruitiness topped with oats and super foods. And as it’s finally starting to warm up here in the PNW, it’s a perfect cool breakfast to start the day with.

This was so yummy and refreshing on a beautiful sunny morning!

My very favorite smoothie: 1 tsp VitaMinerals Green Powder, 1 tbsp Matcha Green Tea, 1 large handful spinach, ½ banana ¾ cup blueberries, and enough coconut water to blend…mmmm! Topped with rolled oats, hemp seeds, chia seeds, almonds, banana, unsweetened coconut flakes, and plenty of cacao nibs – if you can’t tell from the picture above, they’re my favorite.

I love smoothies. But there are many breakfast options out there….


Yes. This fruity toast (can something this beautiful be called ‘toast’?) is complete heaven:

Two slices Dave’s Killer Bread, spread with almond butter, cinnamon, pear, banana, blueberries, and strawberries. It tastes even better than it looks. I love to have this after a long workout, or if I’m a little hungrier than usual.


What’s your favorite breakfast? What do you do in the morning to get going? Please share with me!

Wishing you all a wonderful Saturday 🙂


Welcome to my World

Hello! My name is Kathrine and I’m new to the vegan blogosphere. After plenty of inspiration from many vegan blogs across the web, I took the plunge and created my own!

I love making healthy, plant-based food. I find joy in creating delicious foods I can share with others and spread my love of plants. `I became officially vegan March 1st, 2014, after a few months of being vegetarian. After learning about the effects of eating animal protein through The China Study, as well as the harsh reality eating meat and dairy has on the environment, I went vegan. Since then, I have learned more about the effects being vegan has on the world around me and for the first time I am happy with I eat.

I’m based in Portland, Oregon (so lucky to be in herbivore paradise!) and plan to start university this fall. My recent change in diet and lifestyle has caused me to change paths – I aim to become a plant-based nutritionist.

Please feel free to comment with questions, requests and feedback! I’m so excited to start documenting my journey.