The only thing better than eating a healthy diet, is doing it regularly.

Roasted Brussels Sprouts & Hummus Wrap

  • Your favorite tortilla shells (I use large flour tortillas)
  • Roasted red pepper hummus
  • 1/2 lb brussels sprouts
  • 1 TBS olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • Salt and pepper to taste

Pre heat oven to 375.

Halve the Brussels sprouts and spread out on a baking sheet (or an air fryer works amazing).

Drizzle the halved Brussels sprouts with olive oil and toss then toss in all the seasonings.

Bake at 375 for 12 minutes.

Spread hummus on wraps. Top with roasted Brussels sprouts.

Veggie Chili

  • 1 large onion, diced
  • 1 red bell pepper, diced
  • 2 stalks of celery, sliced
  • 2 carrots, sliced, sliced
  • 4 cloves of garlic, minced
  • 2 Tbs olive oil
  • 2 Tbs tomato paste
  • 2 Tbs chili powder
  • 1 Tbs ground cumin
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1 (32 oz) carton vegetable broth
  • 2 (14.5 oz) cans diced tomatoes
  • 1 (15 oz) can black beans, drained & rinsed
  • 1 (15 oz) can pinto beans, drained & rinsed
  • 1 (15 oz) can dark red kidney beans, drained & rinsed
  • 1 (15 oz) can corn, drained & rinsed
  • 1 bay leaf

Cook bell pepper, onion, carrots, celery and garlic in olive oil on medium-high in Dutch oven for 3-5 minutes until tender. Add tomato paste and seasonings and continue to cook for 2 minutes. Add remaining ingredients, bring to a boil then simmer for 30 minutes. Remove bay leaf before serving.

Serve with vegan corn bread!

Pesto Arugula Plant Based Pizza

  • 1 Pillsbury refrigerated pizza crust or any you prefer (13.8 oz)
  • 6.3 oz jar of vegan pesto like ROI Pesto Sauce (Amazon)
  • 1 cup vegan mozzarella
  • 1 cup crumbled plant based feta cheese
  • 1/4 red onion, sliced
  • 2 sliced Roma tomatoes
  • 2 cups of baby arugula

Set oven to temperature according to pizza crust, or 400. Pre-bake crust for 8 minutes, if making from dough. Slice Roma tomatoes and use paper towel to absorb some of the tomatoes moisture. When pre bake is complete, stir then spread vegan pesto to cover the crust. Add arugula, tomatoes and both cheeses. Bake for 10 minutes.

Greek Spinach Grilled Cheeze SANDWICH

  • 10 oz fresh baby spinach, chopped
  • 1 cup vegan mozzarella
  • 1 cup crumbled plant based feta cheese
  • 7 Tbs vegan avocado mayonnaise
  • 1 Tbs chopped, fresh oregano (or 1 tsp dried)
  • 1/4 tsp crushed red pepper
  • 1 24 oz. jar of marinara sauce

Mix everything together until well blended.

  • 12 slices of Dave’s Killer Whole Grain Bread
  • 4 tsp of honey

Spread cheeze mixture on 6 slices of bread and top with 6 other slices of bread. Grill. Drizzle with honey and serve.

Add any fresh veggie as a side- I love sliced cucumbers with salt and pepper!

Cherry Tomato Bow Ties Pasta

  • 1/4 cup olive oil
  • 4 sprigs of finely chopped rosemary
  • 1/4 cup chopped fresh basil
  • 4 cloves of garlic (chopped)
  • 1/4 cup balsamic vinegar separated to top each bowl (use more if desired!)
  • 1 12 oz. box of bow ties pasta (cook according to package directions)
  • 1 24 oz. jar of marinara sauce
  • 1 8 oz. bag of non-dairy mozzarella style shreds
  • 8 oz grape tomato’s
  • Non-dairy sour cream (for garnishing)

Preheat oven to 350 F. Cook pasta according to box instructions. When pasta is finished, drain water and fold in bag of non-dairy mozzarella shreds. Add olive oil, rosemary, basil, garlic, marinara sauce, and grape tomatoes to a glass baking dish and bake for 20 minutes. When finished combine all ingredients and garnish with basil leaves and non-dairy sour cream.

Tropical Slaw Sandwiches

  • 1 16 oz. bag of coleslaw mix
  • Walden Farms Coleslaw Dressing (Amazon)
  • 1 mango diced
  • 1 cucumber chopped
  • 1/4 cup Hellmann’s Vegan Dressing
  • 1/8 tsp cayenne pepper (optional)
  • Daves Killer Bread

Stir everything together, add to sandwiches and serve! Refrigerate leftovers.

Optional side dish: sweet potato fries

Functional Banana Nut Toast

  • Daves Killer Bread
  • Nut butter of your choice (I love almond butter!)
  • 1 Sliced banana
  • 1 tsp Chia seeds (optional) -sprinkle on top

Plant Based Leonardo Da Vinci

  • Basil pesto spread (see plant based pesto recipe)
  • Ciabatta bread
  • Spinach
  • Tomato
  • Red onion

Plant Based Pesto Spread

  • 3 cups fresh basil
  • 3 TBS pine nuts
  • 3 garlic cloves
  • 3 TBS nutritional yeast
  • Dash of Himalayan pink salt
  • 3 TBS olive oil
  • 3 TBS water

Add all ingredients to a food processor except for olive oil and water, and blend.

While blending, slowly add olive oil first and then water until consistency meets preference.

Refrigerate for up to 1 week.

Plant Based Smoothie Mugs

Grab whatever you have on hand! There’s no wrong way here.

  • Strawberries
  • Baby spinach leaves
  • Cacao beans
  • Cashews
  • Shredded coconut
  • Rolled oats
  • Flax seeds
  • Chia seeds

Measurements will depend on the size of your mug and the ingredients you choose. I just added a handful of everything!

Add your ingredients to any freezer safe mugs with lids.

When you’re ready to drink, fill the mug with your favorite nut milk, transfer to the blender, blend, back to cup, and enjoy!

Plant Based Vanilla Cupcakes


  • 1 ¾ cups all purpose flour
  • 1 cup white granulated sugar
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup soy milk or other non-dairy milk
  • ⅓ cup olive Oil
  • 2 tsp vanilla extract
  • 1 Tbsp distilled white vinegar

Strawberry Vanilla Frosting

  • ½ cup vegan cream cheese
  • 3 cups powdered sugar
  • 2 tsp vanilla extract


  • Preheat the oven to 350°F and line a cupcake tray with 12 cupcake liners.
  • Sift the flour into a bowl and add the sugar, baking soda and salt.
  • Add soy milk, vanilla extract, oil and white vinegar.
  • Whisk
  • Pour the batter evenly into the 12 cupcake liners.
  • Place into the oven and bake for 20-25 minutes.
  • Move to a cooling rack and allow to cool thoroughly before frosting.
  • Prepare the frosting by mixing the vegan cream cheese, powdered sugar, vanilla extract flavoring
  • Decorate with fresh strawberry slices before serving or sprinkles!

Meal Service Reviews:

Some options may have changed; reviews dated 2021

* = vegan only


Home Chef

  • Variety
  • Both meal kits and no prep options
  • No prep options are limited
  • Low carb and low calorie options
  • Kroger has meals ready for pickup
  • No plant based options
  • $96.89 for 10 meals after discounts and free meals are exhausted

Meal Prep Life

  • Takeout restaurant
  • All prepared meals
  • Small portions for some
  • No delivery; pickup at designated locations at set times
  • $85 for 10 meals

Green Chef

  • Vegan and vegetarian options
  • $9.99 – $12.99 per serving

*Daily Harvest

  • 100% plant based
  • Excellent smoothies and soups
  • $98 for 14 meals weekly (you can mix it up with smoothies and bowls)


  • Very tasty
  • No vegan options
  • Specialized plans for keto
  • $138 for 12 meals


  • 100% plant based
  • A lot of options!
  • Several times food was delivered thawed, rotten food and had bugs inside- resolved easily
  • $117 for 10 meals


  • Very few vegan options
  • Great vegetarian options
  • Best price for large orders (the more you order the cheaper it gets)
  • $8.99 per serving
  • Bonus items
  • Food quality is great
  • Portion sizes are great
  • Both meal kits and heat and eat options but a lot more heat and eat options available


  • Good food
  • Plant based meals available
  • $84.89 for 10 meals

Fresh n Lean

  • Large portions
  • I didn’t like the food quality but my husband did
  • No way to make changes or cancel on their site so you have to call or email to do everything
  • $136.95 for 10 meals

Every Plate

  • Kits only
  • Vegetarian options; no vegan options
  • $4.99 per meal

*Purple Carrot

  • All plant based
  • My favorite option!
  • Very good quality foods and a lot of options
  • $11.99 per serving

Hungry Root

  • Few ingredients for quick meals
  • A lot of options
  • Very good, customizable recipes!
  • $99 for 5 days of dinners for 2

Why plant based?

As a mother and wife, I had a lot of people relying on me and that required good health for good energy. Before transitioning to a plant-based diet, I was suffering with several health issues and had been taking thyroid medication for 6 years. Immediately after removing all animal products from my diet, and increasing fruits and vegetables, my quality of life began to improve. I no longer take thyroid medication and also discontinued insulin I was taking for gestational diabetes. My family saw the transformation and chose to make some changes of their own. We have personally experienced the healing power of food and want to share our experiences and recipes!

“Do you not know that your bodies are temples of the Holy Spirit, who is in you, whom you have received from God? You are not your own;”

1 Corinthians 6:19

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