True feelz after crossing a MAJOR goal off of your list.😌
My COOKBOOK is officially complete and ready for all of you to have!😭🙌🏽
Launching tomorrow morning, @7 am central time (8am for my Florida fam😊)
E-book will be available @inkedupandaway LINK IN BIO!!👆🏽 👆🏽
YEARS of physical & mental growth, using myself as the test subject. Finding out what works and keeping a lifestyle that’s maintainable to me FOR LIFE.🙌🏽
These are all recipes that I’ve had in my diet throughout my journey and even recipes I’ve loved before I went “plant based” and’ve converted them easily, into meals I’d eat today!
SO DAMN READY & BEYOND EXCITED TO SHARE THIS WITH YOU!
Officially 10 hours out! Thank you for your continuous love and support!
Cottage Pie (Shepherd’s Pie made with beef instead of lamb):
• 2 lbs lean ground beef • 1 onion, diced • 1 cup corn • 1/2 cup peas • 1/2 cup diced carrots • 8-10 Yukon Gold potatoes • 2 tbsp butter • 1 cup milk (no need for heavy cream) • salt, pepper, garlic 🔸In a pan, sauté onion until translucent 🔸Add beef and season with salt and pepper, cooking until done 🔸Drain any excess fat 🔸Set beef aside and sauté corn, peas and carrots 🔸Peel and cut potatoes, and boil until soft enough to mash (about 15-20 min. ) 🔸Drain the water, add butter, milk, salt, pepper and garlic and mash with a hand masher until smooth 🔸In a deep dish, layer beef, vegetables and then potatoes 🔸Cook for 30 min. at 400 F, then broil
Vegan Shepherds Pie. Healthy Comfort Food. Carrots, Celery, Onion, Garlic, Parsley, Curry sautéed in Olive Oil and then add 2 Cups Green Lentils and 4 cups Veggie Stock, simmer until Lentils absorb stock. Put in baking dish and cover with Garlic, Herb, Horseradish mashed Potatoes. Use olive oil and almond milk instead of butter and milk Bake at 350 for 30 mins #vegan#lentils#naturallyhomemade#vegancomfortfood#shepherdspie#glutenfree