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FRESH EASY Fruit Salad | Loaded Veggie Sandwich | Cherry Nicecream | Mushroom Walnut Lettuce Cups

Bringing you some fresh, easy recipes from what I eat in a day to lose weight. Hoping these will be helpful to you too xx

Watch the video version here:

Basic Fruit Salad serves 1 to 2


• 1 banana (sliced)

• 1/2 papaya (seeded and cubed)

• 1 cup strawberries (sliced)

• 1 cup grapes

• 1 orange (peeled and cubed)

• the juice of 1/2 of an orange

• chia seeds (for garnish)

• coconut flakes (for garnish)

Prepare the fruits, then place in a bowl and pour the juice of 1/2 the orange on top. Garnish with desired amount of chai seeds and coconut flakes.

Loaded Veggie Sandwich and Side Salad serves 1


• 2 slices Ezekiel bread or Daves Killer Bread (toasted)

• 1/8 of a very ripe avocado

• 1/4 tsp Kite Hill Chive Cream Cheese

your desired amount of the following for sandwich filling AND side salad:

• roasted red bell pepper (from a jar)

• red leaf lettuce

• pickled onion (recipe here)

• pickles (sliced)

• tomato (sliced)

• carrot (grated)

• red cabbage (chopped)

• ketchup

• mustard

• salt and pepper to taste

Toast the bread. Prepare the veggies you desire from the list above for both your sandwich and salad. Assemble and enjoy!

I didn’t add dressing on my salad, but feel free to add your favorite salad dressing.

Cherry Nice Cream serves 1 to 2


• 2 frozen bananas (cut into thick coins)

• 1 cup frozen dark cherries (plus a few more chopped for garnish)

• 1/8 to 1/4 cup plant milk

• 2 coconut milk ice cubes

• splash of vanilla

• very small amount of dark chocolate chips (for garnish)

Allow the frozen bananas and cherries to thaw for about 3 minutes. Place bananas, cherries, plant milk, coconut milk ice cubes, and vanilla in a high speed blender. Using a tamper, blend on low to medium low until desired consistency is achieved.

Scoop into bowls, and garnish with a few dark chocolate chips and frozen cherry pieces. Enjoy immediately.

Mushroom Walnut Lettuce Cups serves 1 to 2


• 1/4 cup vegetable broth (for sautéing)

• 1 cup onion (diced)

• 2 cloves garlic (chopped)

• 1 tbsp jalapeño (diced)

• 1.5 cup mushrooms (chopped)

• 1 tbsp lime juice

• 1/2 cup raw walnuts (coarsely chopped)

• 1/4 tsp smoked paprika

• 1/4 tsp cumin

• salt and pepper to taste

for assembly and garnish:

• red lettuce or romaine lettuce leaves

• fresh cilantro (chopped)

• tomatoes (chopped)

• pickled onion (recipe here)

• avocado (sliced)

• lime (sliced)

• jalapeno (sliced)

• cashew sour cream (recipe from Eating Whole)

In a large frying pan over medium heat add the 1/4 cup vegetable broth. Next add the onion, garlic, and jalapeño. Sauté for 5 minutes. Add the mushrooms and sauté on low, stirring occasionally another 5 minutes or until softened. Add more veggie broth if sticking.

Add the lime juice, walnuts, smoked paprika, cumin, and salt and pepper to taste. Cook for another 5 minutes over a medium low heat stirring occasionally until combined well.

Make the Cashew Sour Cream if desired (recipe in my book Eating Whole).

Assemble the lettuce cups by filling each one with the mushroom walnut filling. Garnish with cilantro, tomatoes, pickled onion, avocado, lime, jalapeños, and cashew sour cream. Enjoy!

Do you want to adopt a whole food plant based diet, but you don’t know where to start? Are you looking to lose weight and improve your health? It would be my honor to work with you one on one via my Vegan Weight Loss Course or Personal Coaching Sessions.

Do you want easy and heathy whole food plant based recipes? Check out my cookbooks for more deliciousness!


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