We are all familiar with using delicious fresh and dried herbs for cooking, and if you are anything like me– you find yourself buying bunches of cilantro and basil every single week. Have you considered how wasteful the excessive plastic packaging is?

Who thought it was such a great idea to pack herbs in thick, wasteful plastic packages anyways?? Certainly not me.

If your local grocery story has loose herbs, that is absolutely wonderful, but chances are, even if they do, those herbs will barely last a day in the fridge and you will find yourself throwing away almost have of them. So my advice can be relevant to you as well!

It’s simple.

Grow your own herbs.

This is such simple advice but for some reason so many people overlook the fact that growing herbs at home is extremely easy! It is so easy that you can buy an actual Grow-your-own-herbs kit at most stores that have garden centers (and even Amazon!)

If you aren’t confident in your green thumb, you can buy herb plants that are already well developed and very difficult to kill,

With your own herb garden at home, you are cutting back not only on plasic but also on food waste. You can just snip off exactly what you are going to use, and the rest will continue to grow and live a healthy life (instead of decaying in the fridge!).

So what are you waiting for?? Go ahead and start planting your herb garden and let me know what herb YOU are the most eager to grow at home.

For me, it is cilantro 🙂

I know it is still August but I am telling you… Fall…. is right around the corner. I know this because I had to throw on a cardigan this morning to walk to my car. That doesn’t sound like Summer to me, and I can’t lie — that makes me VERY happy.

It makes me so happy that I was eager to come home tonight and make myself a relaxing and delcious treat.

Some people like brownies, pizza, cookies, etc (don’t get me wrong– I love those things to!) but for me to really get comfortable. it requires some sort of beverage. It could be boozy or warm and cozy, but sometimes I come home and just need a drink!

Don’t be alarmed though, this recipe has no alcohol, this isnt that kind of drink.

This is a first-day-of-fall-but-not-really-fall or a rainy-overcast-lazy-night kind of drink

This golden milk latte gets its name from the golden color the main ingredient Turmeric produces. Turmeric is a natural dye used in India and other places, so be careful and maybe don’t drink this latte if you are wearing your favorite white pants.

Once you make this I promise you will agree this latte is

cleansing

soothing

delicious

spicy yet sweet

comforting

and soooooo simple to make!

Ingredients

• 2 cups nondairy milk (I use vanilla oatmilk)
• 1 tsp ground turmeric
• 1/4 tsp black pepper
• 1 tsp ground cinnamon
• 1/2 tbsp vanlla extract
• 2 tbsp maple syrup
• 1/2 tsp ground ginger

Procedure:

1. Add the nondairy milk to a small saucepan on the stove over low-medium heat (Make sure not to burn the milk!That would be gross!)
2. Simply add all of the ingredients, stirring constantly until milk is heated thoroughly
3. Transfer to a mug, I reccomend straining the liquid through cheesecloth into a mug. I usually do that so I do not get a mouth full of spices at the end. You don’t need to do this step- I have skipped it many times
4. Top with some cinnamon, and maybe even some frothed milk if you are feeling adventurous!
5. Enjoy 🙂

We have all done it……gone to the grocery store, picked out a perfect bunch of bananas only to realize how fast time flies by. Those things turned brown already?!? What a waste!?

It doesn’t have to be a waste. Personally, I intentionally buy more bananas each week then I could ever eat because I love making other things with bananas (rather than just eating them plain).

It is SO important to be less wasteful when it comes to the food we buy and eat. So I get it, maybe you won’t buy an “extra” bundle of bananas like I do- but it is important to know how to use your brown banans if –or when– they inevitably do go “bad”.

First of all, a banana covered in beautiful brown speckles is not “bad” as many people seem to assume. In fact, speckly or even almost entirely brown bananas are packed with flavor because most of the starches in this fruit have turned to sugar.

This means it may taste a little weird to eat plain, but when added to loads of different foods— the possibilities are endless.

The most obvious solution to this problem is simple: make some dang banana bread! For me, I love making banana bread mufifns, and storing half of the batch in the freezer that way I REALLY don’t waste anything.

I love the environment, but maybe I am a little frugal as well— who knows?!

Banana bread is a delicious and simple solution to those brown bananas though, that is for sure. And don’t be afraid to get creative with it! You can see here I made a chocolate banana bread, and just for some extra decoration, I added sliced bananas on top–because why NOT?

Recipes will be coming soon for both banana breads shown here! So no worries, I will spell it all out for you and make it easy!

Another great way to use bananas that have gone a little TOO ripe, is by tossing them in smoothies. They not only add sweetness but also add a creamy texture that is divine!

When I notice my bananas are starting to turn brown- I pop them in the freezer. This saves them for when I have time to make something with them. If I am adding them to a bread, I quickly defrost them before adding to the recipe. For smoothies, you can thaw them or add them frozen.

Frozen bananas are a STAR if you are ever craving ice cream. I make banana ice cream with frozen bananas by simply blending them with a little milk, vanilla extract, and whatever else my heart desires. (You guessed it– recipes coming soon!)

Bananas act as a natural sweetener, as well as an egg substitute. Think of anything that requires an egg and consider swapping out 1 egg with 1/2 banana. This rule typically is for baked goods/sweets as it acts as a binder. Just remember: you will taste some banana so make sure the flavors work. Here, I made chocolate banana pancakes. See what I am saying?? The possibilities are endless.

Ofcourse I know this is not a complete list of what you can do with your ripe bananas, but I hope it is a starting point to get some ideas and inspiration.

I am dying to know what you may reccomend I do with some of my leftover bananas. Any ideas???? Leave them down below 🙂

I really am not kidding when I say that cooking nutritious meals should NOT be a chore. Once it becomes a chore, or something dreaded– well, you know what happens. We don’t do it.

That is why its so important to consider your time before you commit to any particular meal. If you have extra free-time, by all means push yourself by creating a meal that requires a bit more prep work. But if you find yourself in a pinch, remember: you can still be healthy and have a delicious meal prepped very quickly.

This week’s tofu scramble toast is a PERFECT example of that.

I start with a block of tofu (I honestly don’t even press the block- just squeeze and crumble!) then I add whatever veggies I have on hand. One of my favorites to add to this protein packed breakfast is anything green. This week kale was the star of the show, with an opening act of zuchini, and even avocado ofcourse.

But really, you don’t need to chop up a ton of veggies. The tofu scramble is a star on its own (though I must say kale really does compliment this dish wonderfully).

I love a meal like this because I use one giant pan and just throw everything in (except the toast of course because that goes in the toaster DUH).

This recipe is everything you NEED for breakfast, whether its a lazy Sunday morning or a rushed Monday morning , you will ALWAYS have time for this one.

This recipe is:

Protein-packed

Nostalgic (scrambled eggs, anyone?)

Hearty

Healthy

and you guessed it….. Delicious.

So what are you waiting for? Get to scramblin!

Recipe

• 1 block extra firm tofu
• 2 cups of kale
• 1 avocado
• 1/2 zuchini, diced
• 1 tsp turmeric
• 1 tsp garlic powder
• 1 tsp black pepper
• 1/2 tsp salt
• 1 tbsp soy sauce
• vegan butter/margarine
• bread for toasting

Procedure

1. Squeeze any excess liquid out of the tofu block and crumble onto a skillet on medium heat (you can oil the pan if you want, but there is usually enough moisture left in the tofu that it won’t stick)
2. Add the turmeric, garlic powder, black pepper, and salt then mix around and cook for a few minutes
3. Add the zuchini to the pan and cook for about 5-7 minutes until the tofu is slightly golden and the zuchini is just about cooked
4. Remove from heat, then add the kale to the pan and cover. (this will steam the kale)
5. Once kale is steamed, add the soy sauce and mix everything around
6. Serve warm over (vegan) buttered toast, with fresh sliced avocado (opt) and top with more black pepper.

–

The amount of food we (not only as a nation- but as a planet) waste is destroying the place we call home. Hunger is a world-wide issue, yet still, we are constantly throwing edible food away.

There are so many reasons why perfectly good food gets thrown away, and for the most part, the reasons simply don’t add up. For example, produce is one of the biggest victims to waste. If a fruit or vegetable doesn’t appear perfect in color or shape, it is often discarded entirely, and left to rot rather than nourish someone in need.

Some people simply throw away any “leftovers” rather than storing them and eating them the next day. This is extremely wasteful and avoidable as well.

Perhaps one of the greatest culprits to food waste are restaurants and grocery store. Greed is the root of the waste in most of these cases. Restaurants that have food leftover at the end of the night usually just dump it all in a dumpster rather than donating it to those who desperately need it. Grocery stores are known to destroy and throw away foods which have not yet expired, but arent fresh enough for their selling standards, This is also extremely wasteful.

Ofcourse, food waste most obviously affects those suffering from hunger. If we simply donated food that is perfectly edible rather than throwing it away, the possibilities are almost endless for the amount of good it could do the world.

There’s even more reasons to be conscious about what you throw away and how to store your food properly, however. Food waste also has a significant impact on our environment. The food industry in general (more particulary– the meat and dairy industry) is the largest contributor to climate change and the destruction of our environment. The more food we throw away, the more needs to be produced as we are not utilizing what we already have. Rather than food production slowing down in cases of severe food waste, it actually speeds up. The need for food never goes away. The need for the freshest, prettiest, most perfect food simply increases with each piece of food we discard.

This article is not intended to frighten or scare anyone, but rather to identify a problem that SO many people don’t even realize we are experiencing. If living more sustainably is a goal of yours, like it certainly is for me, than a huge step would be to consider how YOU contribute to the amount of food waste. Consider what you find yourself throwing away, how you purchase your groceries, how you plan and store your meals, etc. There is always room for change or improvement.

For me, I really try to focus on making meals that are also freezer-friendly. That way if I have a lot of leftovers that I anticipate I will not have time to eat, I can simply freeze them for another day. This is not only great in helping to prevent food waste, but it also cuts down on time. When I am in a pinch, I can just open the freezer to a variety of meal options.

Another thing I try to do is utilize my fruit and veggie scraps. I look forward to a more detailed post on this topic, where I tell you exactly how I use my broccoli stalks and apple peels!

Summer has me feeling and craving all sorts of things. I like to think of summer as a punch of sunshine, and with that comes an array of entrees packing seriously delicious flavors.

There’s nothing I need in between savory salads and barbeque masterpieces…..besides some signature sweetness.

I’ve ALWAYS had a huge sweet tooth. In fact, I am sort of known for that in my family. At any holiday or potluck, you will see me rushing through the doors with arms full of an assortment of homemade treats I concocted.

Something about the summer makes me NOT want to burden my aparment with the intense heat of a hot oven cooking up chocolate chip cookies, brownies, cakes, banana bread, etc. Though, trust me, if they did not require the heat to cook I surely WOULD be snacking on these treats all year round.

So— ice cream, anyone? Sure, ice cream doesn’t last a mere day in my freezer, so I could see how that may be a solution. However, My sweet tooth is more severe than that. That is why I needed to come up with something SO sweet and tasty that I can pop one in my mouth any time…as many times…as I want and NOT have to worry about making the wrong decision for my body.

These No-Bake energy bites are everything you and I need and MORE.

They are

healthy

indulgent

sweet

decadent

chocolatey

and just absolutely YUMMY.

So, what are you waiting for? Give them a try!

Recipe:

• 1 cup rolled oats
• 1 cup coconut flakes or shreds
• 1/4 cup almond butter
• 1/4 cup maple syrup
• 1 tbsp chia seeds
• 1/2 tsp salt
• 1/2 tsp vanilla
• 1/4-1/2 cup chocolate chips (your preference!)

Procedure:

1. Add the oats and the coconut to a high speed blender and pulse until they form a flour-like consistency
2. Add the oat/coconut flour to a mixing bowl and mix in all of the other ingredients
3. Once the ingredients are mixed and form a dough, roll spoonfuls of the dough into balls
4. Freeze for about one hour then refrigerate them until eaten.

On summer days I find myself outside soaking up as much sunshine as my body possibly can. Whether it means enjoying a nice hike outdoors, or spending the day poolside with friends, I find that the very last place I want to spend my day is hunched over a hot stove. Instead, I desire something fast and fresh (and preferably not scolding hot!).

While going out to lunch is a nice treat every now and then (and would certainly satisfy me with convenience), I simply cannot afford doing that everyday! Not to mention, I love taking pride in what I am putting in my body and really like to know exactly what is going into the food I am eating. It just doesn’t make sense for me to not make my own food, ya know?

Have no fear, I have found myself a healthy and delicious solution to my summertime problem, and I am pretty excited to share it.

I have been munching on these chickpea salad wraps for weeks. It’s something quick I can whip up- and even store in the fridge for a few days for instant lunches.

This chickpea salad is:

healthy protein-packed satisfying delicious filling & completely customizable

I am absolutely positive that anyone who tries this recipe will fall in love with it! For my meat eating friends, I compare this to a tuna or chicken salad sandwich–except it tastes like more than mayonaise.

I’m telling you — you’ve GOT to try this.

Recipe:

1 can of chickpeas/garbanzo beans (drained)

1/4-1/2 cup of vegan mayonaise, depending on your liking

1/2 tsp garlic powder

1/4 tsp salt

1/4 tsp crushed black pepper

1 stock of celery, (finely chopped)

1 avocado (sliced)

Wraps/tortilla of your choice

Procedure:

1. Drain your chickpeas and add them to a large bowl, then mash them up with a fork or potato masher.
2. Add the mayonaise, salt, garlic powder, and black pepper and mix until combined
3. Add the chopped garlic and stir. At this point, you can be creative and add any veggies you like. I have tried many variations of this including carrots, bell peppers, and cucumbers.
4. Simply add a few heaping spoonfulls to a wrap and top with sliced avocado.
5. Depending on your wrapping skills and appetite, this will serve 3-4 people.

Not to sound like a broken record, but the most easy and simple way for you to make a HUGE environmental impact is by switching from plastic bags to something reusable. I switched to reusable tote bags years ago, but it wasn’t until recently I discovered there’s a whole world out there of reusable bags. We’re talking all shapes,sizes and uses.

I encountered a dilemma a few months ago.  I realized that while my totes were reusable, I filled them with plastic. Of course, I can’t change the fact that certain pre-packaged food items are wrapped in plastic. However, I can change the fact  that all of the produce I buy (which is a LOT) goes right into those little plastic bags the grocery store provides. I considered skipping out on the bags all together—just straight apples and bananas and herbs right on the conveyor belt. I found this to be messy (for the cashier) and dirty/unsanitary for me (even though I wash my produce. It still felt not-so-clean). That is when I discovered what I now consider a grocery shopping must-have and a holy grail product: reusable produce bags! They are typically made of a mesh or cotton material, and they cinch at the top for easy opening and closing. There are many different brands out thee that make these bags, and all of them provide us with an oppurtunity to truly reduce our carbon footprint and reduce unnecasary waste! I make sure to always have them on me when I go to the grocery store. At first, I was nervous these bags would complicate things for the cashiers, but since they are made of transparent material, the cashier never has a problem ringing up my produce.

I think everyone should own a set of these bag for grocery shopping. Think of all the produce you buy and what a HUGE difference a product like this would make!

My name is Britney and I am the force behind Littlemindfulkitchen. I went vegan when I was thirteen years old (eleven years ago) and have found myself on quite the food journey. I wasn’t the best cook at first, and I still make kitchen mistakes within my experiments– ask my partner about the time I served him half cooked cinnamon rolls by mistake (oops). But still, I am always determined to practice and improve my skills (and so should you!). In 2018, I decided to start writing down the concoctions I brewed up in my kitchen with hopes of sharing these recipes with the world one day. I have been inspired heavily by other famous vegan chefs, such as Gaz Oakley of Avantgardevegan, (who always reaches for unique dishes to create) as well as MinimalistBaker (who strive to create recipes anyone can poke at!).

I believe cooking should be embraced rather than dreaded, and encourage everyone to try something new in the kitchen every now and again!

Something everybody in this world has in common is the fact that we have a relationship with food. I think it’s time we start caring for these relationships.

On this blog, you will find a variety of recipes for all skill levels. You will see foods you may not have heard of before. You will be encouraged to use local, fresh ingredients. You will be encouraged not to waste anything (we will give you tips on food storage & scrap usage)!

Most importantly, we ask that you be mindful.

Of what you are cooking.

Of what you are eating.

Of how it makes your body feel.

Of how it makes your mind feel.

& of the footprint it leaves on the planet.

#vegan #inspire #mindfulness