This is the most delicious smoothie bowl! It tastes just like chocolate peanut butter ice cream but so much better because it’s good for you and cruelty-free!  I’ve made variations of this amazing nice cream before but using Peanut Butter & Co.’s white chocolate peanut butter made it extra special.

Chocolate Peanut Butter Smoothie Bowl
(makes 1 large serving or 2 smaller portions)

For smoothie, blend together:
3.5 frozen organic bananas
2 tablespoons peanut butter (My favorite: Peanut Butter & Co. White Chocolate Wonderful!)
1 scoop chocolate vegan protein powder (I used Vega’s chocolate protein smoothie powder.)
1/4 – 1/2 cup soy milk (I used Silk’s organic soy milk. You can use any dairy-free milk!)

Toppings:
shredded coconut (I use Let’s Do Organic coconut.)
hemp seeds (I used Nutiva’s organic shelled hemp seeds.)
sliced banana
cacao nibs (I use Navitas!)
hemp granola (my favorite is this granola by Nature’s Path Organic.)
pomegranate seeds
sliced strawberries

Follow me on Instagram (@thebirdfeednyc) to see more smoothie bowls!

For smoothie, blend together:
2 frozen organic bananas
1 cup frozen organic cherries
1/2 cup frozen organic strawberries
2 tablespoons pomegranate powder (I use Navitas brand.)
1 scoop vegan protein powder (I use Vega’s vanilla protein smoothie powder.)
1/4 – 1/2 cup soy milk (I used Silk’s organic soy milk. You can use any dairy-free milk!)

Toppings:
shredded coconut (I use Let’s Do Organic coconut.)
black chia seeds (I use Nutiva.)
organic banana
pomegranate seeds
Rainier cherries
sprouted organic buckwheat groats (I use Emmy’s Super Cereal.)

Follow me on Instagram (@thebirdfeednyc) to see more smoothie bowls!

*extremely high in antioxidants (over 60 times that of spinach!)
*contains high levels of cancer-preventing catechins
*combats inflammation, oxidation & aging
*improves brain function with L-theanine
*detoxes the body with Chlorophyll
*lowers bad cholesterol
*helps with weight loss
*provides energy boost without jittery feeling!

3 Brands to Try:

DōMatcha Green Tea
The Republic Of Tea Matcha Tea Powder
Jade Organics Matcha Tea

For smoothie, blend together:
2 frozen organic bananas
1 cup frozen organic mango
1/2 fresh organic kiwi
1 handful organic kale (can use spinach)
2 tsp matcha powder
1 scoop vegan protein powder (I use Vega’s vanilla protein smoothie powder.)
1/4 – 1/2 cup soy milk (I used Silk’s organic soy milk.  You can use any dairy-free milk!)

Toppings:
shredded coconut (I use Let’s Do Organic coconut.)
organic hemp seeds (I used Nutiva!)
sliced organic kiwi
sliced organic banana
organic blueberries
sprouted organic buckwheat groats (I use Emmy’s Super Cereal.)

Follow me on Instagram (@thebirdfeednyc) to see more smoothie bowls!

Peach Mango Smoothie Bowl

For smoothie, blend together:
2 frozen organic bananas
1 cup frozen organic peach
3/4 cup frozen organic mango
1 tablespoon Goji powder (I use Navitas. Extra boost of beta-carotene & antioxidants!)
1 scoop vegan protein powder (I use Vega’s vanilla protein smoothie powder.)
1/4 – 1/2 cup coconut milk (You can use any dairy-free milk!)

Toppings:
shredded coconut (I use Let’s Do Organic coconut.)
black chia seeds (I use Nutiva.)
mango stars
sliced organic banana
hemp granola (my favorite is this granola by Nature’s Path Organic.)
organic raspberries
sliced organic peach

Follow me on Instagram (@thebirdfeednyc) to see more smoothie bowls!

It’s been so hot and humid in NYC so I’ve been making a smoothie bowl every day to cool off.  This watermelon strawberry smoothie might be my favorite smoothie flavor I’ve made yet!  So sweet and refreshing.

Watermelon Strawberry Smoothie Bowl

For smoothie, blend together:
2 frozen organic bananas
1 cup fresh organic watermelon (hydrating and loaded with vitamins & antioxidants!)
6-8 frozen organic strawberries
1/2 cup frozen organic cherries
2 tablespoons pomegranate powder (I use Navitas. 2 tablespoons = 260% vitamin C!)
1 scoop vegan protein powder (I use Vega’s vanilla protein smoothie powder.)
1/4 – 1/2 cup soy milk (I used Silk’s organic soy milk.  You can use any dairy-free milk!)

Toppings:
shredded coconut (I use Let’s Do Organic coconut.)
sprouted buckwheat groats (I use Emmy’s Super Cereal.)
black chia seeds (I love Nutiva.)
sliced organic banana
organic pomegranate seeds
sliced organic strawberries
organic watermelon stars

Follow me on Instagram (@thebirdfeednyc) to see more smoothie bowls!

This smoothie bowl is so delicious, hydrating and nutritious.  The smoothie itself is amazing but the fresh watermelon and pomegranate seeds on top bursting with flavor are the best part!

Watermelon Pomegranate Smoothie Bowl

For smoothie, blend together:
2 frozen organic bananas
1 cup fresh organic watermelon (hydrating and loaded with vitamins & antioxidants!)
5-6 frozen organic strawberries
1/2 cup frozen organic blueberries
2 tablespoons pomegranate powder (I use Navitas. 2 tablespoons = 260% vitamin C!)
1 scoop vegan protein powder (I use Vega’s vanilla protein smoothie powder.)
1/4 – 1/2 cup soy milk (I used Silk’s organic soy milk.  You can use any dairy-free milk!)

Toppings:
shredded coconut (I use Let’s Do Organic coconut.)
organic pomegranate seeds
sprouted buckwheat groats (I use Emmy’s Super Cereal.)
organic watermelon balls (I used this cookie scoop by OXO to make the melon balls.)
sliced organic strawberries
sliced organic banana
black chia seeds (I love Nutiva.)

Follow me on Instagram (@thebirdfeednyc) to see more smoothie bowls!

I make a smoothie bowl almost every day. It’s the most delicious way to load up on healthy fruits, protein and fiber! Here’s the recipe for my new favorite.

Frosted Berry Bowl

For smoothie, blend together:
2 frozen organic bananas
1 cup frozen organic blackberries
1/2 cup frozen organic blueberries
5 frozen organic strawberries
1 tablespoon Goji powder (I use Navitas. Extra boost of beta-carotene & antioxidants!)
1 scoop vegan protein powder (I use Vega’s vanilla protein smoothie powder.)
1/2 – 3/4 cup of dairy-free milk (soy, coconut, almond, cashew, hemp, etc!)

Toppings:
shredded coconut (I use Let’s Do Organic coconut.)
cacao nibs (I use Navitas.)
sliced organic banana
frozen organic blueberries
frozen organic blackberries
sprouted buckwheat groats (I use Emmy’s Super Cereal. Stays crunchy in your smoothie!)
hemp granola (I love this granola by Nature’s Path Organic.)

Follow me on Instagram (@thebirdfeednyc) to see my smoothie bowl creations!

One of my favorite endings to chilly Winter days like today is getting cozy with a cup of hot chocolate on the couch. These recipes are delicious, dairy-free, and made with natural ingredients like cashews, almond milk, coconut milk, dates, and agave.  For an extra treat, top your hot chocolate with Dandies vegan mini marshmallows!

1. Slow Cooker Hot Chocolate by The Foodie Teen  {view the recipe}

2. Chai Hot Chocolate by Fit Foodie Finds  {view the recipe}

3. Luxurious Hot Cocoa by Oh She Glows  {view the recipe}

4. Mexican Hot Chocolate with Coconut Whipped Cream by The Minimalist Baker  {view the recipe}

Watermelon is one of my favorite foods to eat (and drink) in the summer, especially post-exercise.  It’s hydrating (about 91% water) and is a great source of Vitamin C, Vitamin A, potassium, and cancer-fighting lycopene!  Here are 4 healthy and delicious recipes to try this Summer:

1.  Watermelon Peach Cooler by Yummy Healthy Easy  view the recipe

2.  Watermelon Lime Vegan Ice Cream by Family Fresh Cooking  view the recipe

3.  Watermelon Gazpacho by A Couple Cooks  view the recipe

4.  Grilled Watermelon with Smoked Salt & Jalepeño Rings by Boulder Locavore  view the recipe

(click here to enlarge image)

I love eating bright, beautiful, healthy food.  Here are 6 vegan recipes that fit that description- one each for red, orange, yellow, green, blue, and purple. Bon appétit!

1.  Grilled Radicchio by Canadian Living  {view recipe}
Nutritional Benefits:  Radicchio is high in fiber, antioxidants, and vitamins like A, B, C, and K.  The vegetable is also high in  Calcium, Iron, Potassium, Zinc, Copper, Magnesium and B vitamins! Another bonus: Lactucopicrin, which has a sedative and analgesic (painkilling) effect.

2.  Thai Stuffed Sweet Potatoes by The Sweet Life  {view recipe}
Nutritional Benefits: Sweet potatoes are loaded in beta carotone (Vitamin A), vitamin C, manganese, tryptophan, potassium, fiber, B-Vitamins and more!

3.  Pulsin’ Mexican Corn Soup by Including Cake  {view recipe}
Nutritional Benefits: This soup is filled with fiber and protein from the lentils and beans while its peppers add vitamin C,  vitamin B-6, magnesium, vitamin A, carotenoids, and antioxidants.

4. Dry Roasted Edamame With Black Sesame Seeds by The Food Network  {view recipe}
Nutritional Benefits: Edamame are the perfect complete snacking food! They are packed with protein, fiber, iron, magnesium, phosphorus, manganese, thiamin, folate, and vitamin K.  The black sesame seeds add magnesium and calcium.

5.  French Toast for Two with Blueberries by That’s So Vegan  {view recipe}
Nutritional Benefits: Blueberries are some of the highest anti-oxidant value fruits in the world and contain lots of cancer-fighting phytochemicals.  Pile them on this delicious vanilla cinnamon french toast!

6. Purple Yam Chocolate Cake & Frosting by Divine Healthy Food  {view recipe}
Nutritional Benefits: The purple yam shares all the amazing benefits listed for the sweet potatoes in recipe #2 with an extra boost of health-protecting Anthocyanin, the pigment that creates the purple color.

After a jump into the 60s last week, today’s 40 degree weather felt very chilly. It’s time for cold weather comfort foods!  Soup, roasted vegetables, creamed kale, indulgent breakfast, and vegan grilled cheese are all on my “to make” list this winter.  All recipes are dairy and egg free.  Visit my Vegan Recipes & Foods Pinterest board for more cooking inspiration!

1. Creamed Kale by Quiche-a-Week  view recipe
—->Kale’s nutritional benefits: iron, vitamin K, vitamin A, vitamin C, calcium, and antioxidants!
2. Smoked Tofu Benedict by The Pear & the Purple Peach  view recipe
—->Nutritonal yeast is loaded with B vitamins and this recipe also uses my favorite superfood: kale.
3.  French Onion Soup & Vegan Grilled Cheese by Olives for Dinner  view recipe
—->Onions are known for their anti-septic and anti-bacterial properties in addition to many other health benefits!
4. Bell Pepper Corn Soup by Eating Richly  view recipe
—->Bell pepper nutritional benefits: tons of vitamin C, vitamin A, carotenoids, and antioxidants.
5.  Roasted Brussels Sprouts with Sweet Balsamic Syrup by Lauren’s Latest  view recipe
—->Brussels sprouts nutritional benefits: vitamin A, vitamin C, folacin, potassium, calcium, phytochemicals, and protein!

Last night, I finally tried a recipe I pinned months ago from Chocolate-Covered Katie,  ”Homemade Krispy Kreme Doughnuts- The Healthy Version“.  I am in love!  Don’t be fooled by the title- they don’t taste like Krispy Kreme but they are so delicious and really easy to make.  From prep to finish, mine took only about 45 minutes.

I used almond milk for the doughnut mix and added a bit of cinnamon and nutmeg to the batter for a little extra flavor.  I also opted to make a different glaze (recipe below).  I was so excited to finally use the pans I ordered months ago when I first found the recipe!  Here are some options of doughnut and mini doughnut pans if you don’t already have them.

After the doughnuts cooled, I finished them 3 ways:  Cinnamon Sugar, Coconut, and Powdered Sugar.  For the powdered sugar doughnuts, just throw each in a ziplock bag with some confectioners sugar and shake.  For the Cinnamon Sugar and Coconut,  I dipped them in a vanilla glaze then flipped them on plates with cinnamon and sugar or shredded coconut and pressed until they were coated.

The glaze was simple to make:  I whisked together almond milk (you can use any non-dairy milk) and confectioners sugar until I got the consistency I wanted then added a bit of vanilla extract.

These doughnuts are so light that it’s hard not to eat the whole batch in a day! Happy baking!

Today marks the 2 year anniversary of my going vegan! In some ways, it seems like it’s been much longer than 2 years- almost as if I was born like this. On the other hand, I can’t believe I’m sticking to a plan that was only supposed to last a month!

I had tried, unsuccessfully, to go vegetarian as a young child when I learned that chicken came from…chicken. My experience was similar to the little boy in the adorable viral video who learns that the octopus on his plate is actually a real, chopped up octopus:

But, it was inevitable- when I was 15, I went vegetarian, giving up meat for good. I had never enjoyed it, never wanted to eat it, and never understood eating animals so the transition to vegetarianism wasn’t difficult at all. Also, by the mid 1990s, meat alternatives were finding their way to grocery shelves and vegetarianism was gaining prominence so my family supported me, never questioned my decision, and stocked up on Boca burgers.

It was veganism that was the real challenge. That would come 14 years later.

It all started with a plane ride to Los Angeles on September 30, 2011. As I searched for a Kindle book to purchase for the flight, The Kind Diet caught my eye. I loved the concept. The diet is separated into 3 levels of veganism: Flirt, Vegan, and Superhero. The intimidation factor immediately went down seeing that I could “flirt” with the diet so I clicked download. I’d always thought about going vegan, but was too frightened by the thought of giving up cheese and scared about the harsh facts I’d learn, so I always turned a blind eye and never educated myself about it. Somehow, in my mind, going vegan meant losing all pleasure in food, eating only salad, and living an extreme lifestyle full of protesting and throwing red paint at people wearing fur. Going vegan meant a loss, not a gain. I can’t believe, looking back, my misconception!

I started reading right after we took off and was astounded by what I had avoided learning for so long. This was the very beginning of discovering the incredible amount of health and environmental benefits of veganism. I started wondering, can I really help the world become more energy-efficient and less wasteful with what I ate? Do the constant stomach problems I’m having have anything to do with the amount of ice cream and cheese I’m eating? I started thinking about trying to cut down.

But then, as I kept reading, what shocked me to my core was learning about the animal cruelty involved in the production of dairy and eggs for humans. 14 years as a vegetarian and I had never had a clue. I was outraged, saddened, and overwhelmed by the reality of the industry and angry at myself for not learning earlier. I was torn: how can I keep supporting the industry now that I know, irreversibly, the awful truth? But, selfishly, how can I go without another cheese plate, milkshake, or Chobani yogurt?

I suddenly made a decision and added it to my iPad’s notes:

I did not eat the Peppermint Patties I had purchased for the flight. And it was really, really hard.

On day one, I was convinced my life would be miserable without my cow’s milk ice cream and cheese. That first night in LA, I started getting depressed when I realized I couldn’t add any parmesan to my pasta or butter to my bread. I couldn’t have ice cream for dessert. Then, the next morning, I realized my Caramel Macchiatos would never be the same without the dairy-filled caramel sauce on top. As each meal approached, I realized more and more things on my “can’t eat” list. I was finding eggs and dairy hiding in everything!  That month, as I struggled to adjust to my new restrictions, I was absolutely sure that my commitment to animals and the environment would waver in the face of chocolate chip cookie dough ice cream or a slab of brie with baguette.

But it didn’t.

After that month, my skin started looking clearer, my stomach stopped bloating after every meal, I could breathe better, and I felt more alive than ever. I began fully recovering from an old chronic hip injury that, for years, had kept me limited in activity and needing daily pain medication. I started finding new favorite foods like coconut milk ice cream, soy yogurt, cashew cheese, vegan alfredo sauce, and tofu scramble. I stopped making a “can’t eat” list and created a “can eat” list compiling recipes that made my mouth water and my body feel amazing. It turns out, once I opened my eyes, there was an entire culinary world awaiting me full of flavors and textures I’d never experienced.

Delicious Vegan Recipes from Pinterest

For me, veganism works: I love everything I eat and feel proud about the food choices I make every day.  And since the vegan diet is so low-fat and cholesterol-free, I never have to worry about monitoring how much I eat. I can just focus on maximizing nutrients instead of what I used to do, counting calories. The best part is while enjoying and reaping the enormous health benefits of a plant-based diet, I can (quietly, without red paint) take a stand against factory farming, animal cruelty, pollution, and global warming.

The peppermint pattie doesn’t seem so important or hard to resist anymore… especially when you have an amazing vegan peppermint pattie recipe.

Vegan Recipes:
If you’re vegan/vegetarian or feel like “flirting” with veggie-based recipes, follow along with my Pinterest Vegan recipes board to get inspired! If you’re a meat-eater, you can make a difference with just a Meatless Monday!

NYC Vegan Eats to Try:

Candle 79: The best of the best in vegan cuisine. Try the Chimmichurri skewers, their Aztec salad, or any one of their mouthwatering deserts. Also, visit Candle Café!
Wild Ginger: Asian comfort food that could fool anyone.
Pure Food and Wine: Where I had my first “cheese” plate (amazing cashew cheese) that convinced me I’d never need dairy cheese again.
The V Spot: Anything and everything done vegan: empanadas, buffalo chicken, avocado BLTs, macaroni and cheese, pancakes, sausage, and more.
Nuchas: Try their vegan empanada at their Times Square location or when you spot their food truck on the go!

Last note- the title of this post came from the joke:

“How can you tell if there is a vegan in the room?”

“Don’t worry, they’ll tell you”.

I LOVE this. I know the joke is supposed to be a jab at preachy vegans but I think it is hysterical. I feel like I am always talking about being vegan even when I don’t want to be talking about being vegan. The thing is, food is such a social aspect of our lives, that there’s no way to avoid the subject. Dinners, parties, meeting for drinks with hors d’oeuvres . It always comes up. As soon as you ask the waiter about vegan options, the floor is open: “How long have you been vegan? Why? Don’t you miss cheese? What’s wrong with milk?”

Oh well… I’m the vegan in the room.

Related Blogposts:
5 Vegan Foods to Try Now
Vegan Ice Cream to Try
Cruelty-Free Beauty: Vegan Cosmetics
Cruelty-Free Beauty from Head to Toe
The Best Non-Toxic, Cruelty-Free Cleaning Products

cover photo source

Happy First Day of Fall! It’s time to pick apples, bake homemade pies and warm bread, drink fresh cider, carve pumpkins, eat creamy soup, and take comfort in all things Autumn. Here are five of my favorite vegan recipes for the Fall plucked from my Vegan Recipes & Foods Pinterest board.

1. Apple Cider Glazed Sweet Potatoes by Oh My Veggies view recipe
2. Roasted Fall Vegetables with Lentils by Whole Living view recipe
3. Creamy Cashew Veggie Pot Pie by Healthy. Happy. Life. view recipe
4. Sweet Potato Cauliflower Soup by Allyson Kramer view recipe 
5. Pumpkin Cinnamon Bun Layer Cake by Healthy. Happy. Life. view recipe

I made this amazing Vegan Potato Salad with Dill, Shallot, and Peas for the 4th of July and haven’t stopped thinking about it since! I normally don’t even like potato salad so this creation surprised me. I’ll be going on vacation next week (finally!), and I think this recipe will be the perfect addition for an end-of-summer cookout.

I didn’t actually follow a recipe for the salad, but it’s so simple that you can adjust any of the ingredients to taste. For example, I went heavy on the vegetables, using about half veggies and half potatoes!

What you’ll need:

Vegenaise (about 1/2 – 3/4 cup)
Lemon or apple cider vinegar (1-2 tablespoons, to taste)
Fresh Dill (chopped, to taste)
Dijon Mustard (about 1 Tbsp, to taste- I used a spicy version)

Potatoes (about 8 potatoes- I used both red and yellow)
Celery (a few stalks)
Shallot (1 small, you could substitute with Red Onion if you’d like)
1 small Red Pepper
Peas (about 1 1/2 cups- I used delicious fresh English Peas that were in season.)

Making this salad is so easy:

Cube your potatoes and boil until they are soft enough to eat but firm enough to not mush when mixing! Run under cold water when draining and set aside to cool.

Chop the fresh dill and blend it with the Veganaise, lemon juice, and dijon mustard. Set aside.


Next, prep your peas so they can cool down as well! Like the potatoes, run under cold water when draining and make sure not to overcook!

Now, chop all your veggies…

…and add them, along with the peas, to your room temperature potatoes.

Last step is gently blending with your dill mayo sauce and seasoning with salt and pepper to taste.

I hope you enjoy this potato salad as much as I did!