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ASK CORTNEY COLLAB

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Homemade trail mix! Probably the easiest recipe ever 💅🏼 lol. But it’s nice to have on hand and it’s a pretty perfect combo if you ask me! I just used equal parts (1 cup per ingredient) of each of the following: cashews, almonds, pumpkin seeds, dried cranberries, dark chocolate chunks, & banana chips ❤️ Happy Thursday friends!

Creamy butternut squash chowder with corn & coconut cream.. YOU GUYS. I can’t stop eating this soup! 🍁🍂 I’m sharing the recipe in this weeks newsletter! I just shared the direct link for you to subscribe in my insta story. Seriously you don’t want to miss this one! 👅 #fallrecipes #soup

Avocado in oatmeal!? What are your thoughts have you tried it? This was my first time and I liked it 😛 Happy Tuesday friends! 💕 #breakfast #oatmeal

Do you guys make your own salad dressings?! I started making my own a year or so ago and I’ve never looked back! I like it so much more! Homemade just feels lighter, healthier, & obviously more fresh. .
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If you make your own plz share your favorite blend!! We need the deets 💁🏼‍♀️
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This salad is just arugula tossed in olive oil and lemon juice. Topped with raspberries, dried cranberries, pumpkin seeds, and hemp seeds 💕✨

V E G G I E sheet baked FAJITS 👅 A meal where your oven does all the work? Sign me up for dat 💁🏼‍♀️ Made this for lunch last week and it was yummy! .
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Preheat your oven to 400F. Slice bell peppers and onion and place on a baking sheet. Toss with 1 tbsp olive oil and season with sea salt, paprika, cumin, & garlic powder. Roast for 10-12 min (tossing once half way thru). .
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Serve over tortillas with lime juice, cilantro, lettuce, and salsa! ❤️🌮

Dropping in to let you guys know that I highly recommend sneaking chocolate into breakfast 💁🏼‍♀️👅 Are you with me?? .
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Protein oatmeal topped w/ peaches, raspberries, maple syrup, cinnamon, & a few dark chocolate chunks (coco nibs are welcome too) ❤️
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DM me if you need help making protein oatmeal! Happy Tuesday friends! 💕✨

breakfast tacos 🌮 whole wheat tortillas with all the fixings including scrambled tofu! .
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TOFU SCRAMBLE:
1.) press tofu and remove as much excess water as you can.
2.) crumble into small pieces with your hands into a skillet.
3.) sauté over medium-high heat for 5-10 minutes. While cooking add cumin, garlic powder, paprika, sea salt, & pepper. .... easy peasy! ❤️ #breakfast

I always feel more alert, energized, and positive when I’ve been eating a lot of fruit! Fuel for the mind & body! Doesn’t hurt that it tastes amazing and makes for a super pretty spread ✨💕👀 .
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“If you eat dead food you’re going to feel dead. If you eat live food, you’re going to feel alive” - Jason Vale 🧡

My usual lunches look a lot like this!
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Thrown-together bowls with veggies, carbs, some sort of sauce/oil, & seasoning. It’s efficient and often what I’m craving! Easy breezy, ya know? .
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TO MAKE SWEET POTATO ROUNDS:
1.) preheat oven to 450F
2.) slice potato into rounds
3.) lightly oil (not too much, or they won’t get crispy!) & season lightly with paprika, cumin, garlic powder, and sea salt.
4.) bake for 18-22 minutes or until they reach your desired level of crispy 😛
#buddhabowl #veganlunch #easyrecipes

Avocado toast for breakfast but WHAT ELSE IS NEW?? 🥑 .
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leftover sourdough from the bakery yesterday, avocado, arugula, cilantro, onion, heirloom tomato, olive oil, lemon juice, hemp seeds, sea salt, & cracked pepper.
#avocadotoast #brunch

Açaí bowl for breaky today ✨💕
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TO MAKE: 1 packet frozen açaí, 1/2 cup frozen mango, 1 banana, 1/2 cup milk of choice (I used almond). BLEND & enjoy! 💕 .
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HAPPY WEEKEND, btw. We’re off to ride bikes at the beach! There’s still a lot of summer left here in SoCal. .
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P.S- HOLY COW 🐮 it’s been 4 months since I’ve posted, I missed you guys ☺️

Mint & Chocolate Chunk Ice Cream 🍦 Bookmark this post for the weekend! It’s sooo good!! 🍃🍫
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INGREDIENTS: + 1 - 14 oz can coco cream
+ 1 bunch fresh mint leaves
+ 3 tbsp unsweetened almond milk
+ 1/3 cup coconut oil, melted
+ 1/4 cup coconut sugar
+ 1/2 teaspoon vanilla extract
+ pinch salt
+ 1/2 cup dark chocolate chunks

DIRECTIONS:
1. Add 1/4 of the coconut cream and all of the mint leaves to your blender or food processor. Blend until smooth.
2. Add the remaining coconut cream, almond milk, coconut oil, sugar, vanilla extract, and salt. Blend until well combined. Stir in chocolate chunks by hand, do NOT process with chocolate chunks.
3. Pour into a loaf pan and freeze for at least 2 hours.
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ENJOY FRIENDS! 💗
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#nicecream #dairyfree #veganicecream #plantbased #easyrecipe #vegan #wholefoods #icecream #vegandessert #healthydessert #veganfoodshare #bbg #vegetarian #glutenfree #plantbaseddiet #plantbasedfood #sweat #fitfoodie #kaylaitsines #cleanfood #eatclean #feedfeed #toneitup #wholesomefood #healthyfoodshare #veganfoodporn