Taking a look at my veganism

Why be vegan?

I get this question a lot and all the vegans I know also get asked this question ALL the time. There is no right or wrong answer to this question and most vegans have different answers, but they usually revolve around animal rights and health.

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Why am I vegan?

I decided to try veganism when I saw I needed a change in my diet. I wanted to cut out dairy for a while, but never had the self-discipline to do it. Then I watched the Netflix documentary “What the Health.” I saw how animals were being treated, how the food I was eating was actually made, and the nasty effects eating animal products could have on my body. That was enough for me. I actually just switched to veganism right away. I know this is not for everyone and some people need to cut out animal products in sections. If you want to be successful in this lifestyle than changing your diet at your own pace is key.

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How’s your vegan diet going?

I want to go back to the above sentence where I say that veganism is a lifestyle. Once changing over to the vegan lifestyle I got a lot of questions about how being on the vegan ‘diet’ is. Veganism is not a diet. It’s a choice to be kind to all things. Of course cutting out cheese and ice cream will help improve your health, but there is plenty of processed vegan food out there that isn’t healthy. After switching to a plant based diet I do feel healthier and I did lose weight, but that was because I am constantly checking ingredients and avoiding anything ( even the vegan ones) that don’t make me feel good. Checking ingredients on everything has become part of my lifestyle, and some may say it’s annoying and an inconvenience, but I am proud be part of a lifestyle that promotes kindness.

 

Why I will never go back?

The answer to this question is in my last paragraph. Be Kind. When I recently traveled to Portland I went to the Vegan Mini Mall. This mini mall consists of an all vegan grocery store, a vegan clothing store ( no leather products, wool etc.),a vegan bakery, and a vegan tattoo shop. The clothing store called Herbivore had stickers, magnets, shirts, literally just about anything with the phrase ‘be kind’ scrolled across it. This resonated with me. I want to be kind and I know sometimes I’m not. However, being part of a community that just wants people to be kind is helping me focus on that. That’s why I love veganism because it is backed by a community of kindness and there is nothing wrong with wanting to be kind.

Keep wandering,

Morgan

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A MUCH needed update

Sorry that I have been straight up M.I.A. from my blog it’s been a crazy two months. I had an amazing trip to New York for the holidays where I was able to spend Christmas with my family. This was the first time that all 5 of us have been together for Christmas in YEARS! It was pretty magical! ❤

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To kick off the new year I also took a new job that I am very excited about. If you hear me calling myself the garbage lady it’s only partially true. 😉 I have taken over the public relations, marketing, and events coordinating for Republic Services. I am extremely happy with this decision and ready to help educate communities throughout Montana about waste services.

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Bryn and I also took a trip to Portland and if you couldn’t tell from my Instagram I absolutely thrived there. From all the vegan foods to the super funky furniture stores and every good beer in between, we had the best time! This was the first vacation we have taken just the two of us in over 2 years!

Now, let’s take a moment to really relish in all that Portland had to offer…

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I’m so excited about 2019, it’s already been great to me so far and we are only a month in! I want to continue posting my vegan recipes on here for you all. ( I have a red curry one that is actually THE best!) Of course I will continue to post about Yellowstone too. I promise I will have a winter post for the park soon as well.

I want to know what you all want to see more of this year too! (besides consistency lol) Please feel free to drop me a line  and let me know. I can’t wait to continue on this journey with you!

Keep wandering,

Morgan

Pumpkin oatmeal mini muffins

I have really been focusing on good breakfast options lately. These mini muffins have all the fall feels. They are vegan and can can be gluten free is you used gluten free oats! I got the recipe from the Tone It Up 31 day challenge and then modified it a little bit.

Recipe:

1 1/2 cups rolled oats

1 cup pumpkin puree

1/4 cup unsweetened apple sauce

2 tbsp vanilla extract

2 tbsp melted coconut oil

1/4 cup unsweetened almond milk

1/4 cup maple syrup

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2 tsp cinnamon

Set oven at 350 degrees. Grease muffin tray with coconut oil. Mix all ingredients into a large bowl until it forms a thick batter. Pour batter into muffin tray. I like to fill each tin about half way with batter. Bake for 20 minutes. Then let cool for 10 minutes before removing.

I don’t use cupcake liners or anything and the muffins are perfectly easy to take on the go!

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My favorite vegan granola

If you are buying granola from the store STOP now! Whether you are vegan or not store brought granola is absolutely loaded with sugar.

To avoid the high sugar intake start making your own granola. It seriously cuts the amount of sugar in half.

This granola that I am loving is 100% vegan and can be paired with unsweetened almond milk or just eaten plain.

Recipe:

2 1/2 cups of rolled oats

1 cup unsweetened toasted coconut flakes

1/4 cup coconut oil

1/4 cup almond butter

1/4 cup agave or maple syrup

3 Tbsp sugar

1/4 tsp salt

1/4 tsp vanilla extract

1/3 cup dairy free chocolate chips

Preheat oven to 340 degrees. In a large bowl mix oats, coconut flakes, sugar, and salt in large bowl.

In a small saucepan heat almond butter, coconut oil, agave, and vanilla extract. Mix until almond butter is melted.

Pour heated mixture over oat mixture and stir until the oats are evenly coated.

Lay wax paper on a cookie sheet and spread granola evenly. Cook for 20-25 minutes.

Remove granola from cookie sheet and mix into a bowl with chocolate chips ( I use Enjoy Life Dark Chocolate Morsels. These have the least chalky taste to me).

Enjoy! ❤

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Baked oatmeal apple mini muffins

Trust me, you will not be able to get enough of these muffins!

Recipe:

1 cup oat flout

1/2 cup of oats

1/2 tsp baking powder

1/4 tsp baking soda

Pinch of salt

1 tbsp cinnamon

2 ripe bananas mashed

2 tbsp melted coconut oil

3/4 cup unsweetened almond milk

1/4 cup pure maple syrup

1 flax egg

1 small apple dices

Preheat oven to 350 degrees. Combine all dry ingredients in large bowl. Add in liquid ingredients and whisk together. Pour into muffin tray. Add apples to top of better. Bake for 20 minutes.

 

*Recipe and photo courtesy of Tone It Up Nutrition 31 Day Plan*

 

Stir fry zoodles

I have been really experimenting with recipes this week. This stir fry recipe has been a household favorite, even with my boyfriend who has been begrudgingly trying my plant based recipes. 😉

 

Recipe:

4 zucchinis spiralized
1 cup broccoli
1 cup mushrooms
1 cup bok choy chopped
1 cup snap peas
2 red peppers chopped
2 yellow peppers chopped
1/2 yellow onion chopped

Sauce:

1 cup soy sauce
1 garlic clove chopped
1 tbsp sugar
1 tbsp ginger
2 tbsp rice vinegar
1 tbsp sesame oil

In large pan or wok cook broccoli, mushrooms, bok choy, snap peas, peppers, and onion in sesame oil until soft. Add in zoodles with sauce cook for about 3-5 minutes. Can garnish with red pepper flakes and sesame seeds to taste!

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Enjoy!!!

Vegan Alfredo pasta

So, lately I have been trying to adjust into a plant based diet. It is not always easy, but there are so many recipes out there to help you make vegan meals. Personally, when I eat all plant based I feel amazing and although it maybe hard for you cheese addicts to believe this Alfredo sauce is very satisfying.

Recipe:

1 clove of garlic minced
1/2 cup unsweetened almond milk
1 cup raw cauliflower chopped
1/4 cup of veggie broth

Put all of these ingredients in a pan and let simmer until the cauliflower is soft. Then put these ingredients in a blender.

1 1/2 tbsp of nutritional yeast ***
Splash of apple cider vinegar or lemon juice
1 tbsp tahini

Blend these ingredients with the cooked cauliflower and set aside.

Cook spinach, mushrooms and onion in oil in a pan until sauteed.

Cook pasta according to package

Mix pasta, sauteed vegetables, and sauce from the blender.

I like to add red pepper flakes for an extra kick!

Enjoy!!!

***Nutritional yeast is different than active yeast which is used to make bread. The nutritional yeast gives the sauce a cheese taste/texture. Active and nutritional yeast are not interchangeable.