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Balance & westcoast.

Healthy eats at the construction site for work. Delicious “Mac and cheese” from dinner left over last night.

Super tasty, and much better this recipe than the last I had used with sweet potato.

I’m learning that cauliflower is a magical vegetable.



Relax guys

(Source: wemightdietomorrow, via squidlife)


Vegan Mac and Cheese with Creamy Cauliflower Sauce


breathe deep

(via srchsm)

Burritos from last week!

Fries rice with black beans and corn topped with re fried beans, avocado, peppers, cherry tomato, vegan sour cream, green onion and vegan mozzarella cheese 👌

I’ve been getting about three hours between jobs the last couple days. So straight to the beach in between it is!

Snaaaacks! 🍉💕


Almost Bikini Monday.

Teach the next generation.

(Source: simply-divine-creation, via flowerandmoonchild)



Yay !

(via blogging-vegan)








Eating meat is 100% unethical, unsustainable and unnecessary.

unnecessary?? who the fuck do you think you’re fooling lmao

fucking preach I’m tired of this anti-meat BS

cam ily but its true that the meat industry is completely unsustainable. not only are most slaughterhouses horrifically unethical, the way we have bred cows and other animals meant for produce has meant that they are completely incapable of existing without these farms. animal rights aside, the environmental impact is MASSIVE and frankly inexcusable. im not saying like. everyone has the means and ability to go veg but defending the industry is just. bad.

yeah basically the meat industry is god awful. *eating meat isn’t unnecessary for lots of reasons (cultural, economic, physically Can’t Go Veg bc of eating disorder/other illness etc) but it’s a terrible terrible system that really needs to be overhauled 100% and certainly shrunk down from the industrial process that it is today. meat industry is bad

Economic and ethical issues aside, I’d like to point out that this chart is extremely misleading. There’s no such thing as “250 beefs”. Presumably it means that the space can sustain 250 cows, so just think for a second about how much more biomass and potential nutritional value there is in a whole cow vs a carrot. 250 cows may not be 30,000 carrots’ worth, but it’s pretty close.

And it’s not like one cow only feeds one person, either. A carrot is good for one meal, but a whole cow can provide as many as 20 cuts of meat, so a fair comparison would put the number of beef servings as high as 5,000, or at least 2,000 if we’re talking about large steaks.

I neither support nor oppose the meat industry as it stands, but I vehemently oppose misinformation or misrepresentation of statistics. Obviously everybody is entitled to their own opinion on how best to solve the world’s food crisis, and everybody is entitled to their own set of ethical values, but misleading infographics like this are not in anybody’s best interests.

Actually no, this chart isn’t misleading at all. It doesn’t say “250 beefs,” it says 250lbs of beefs. The title at the top of the chart says “POUNDS of food that can be produced from an acre of prime farm land.” 250lbs of beef can not make 2000 steaks. And just saying, there is MUCH more nutritional value in carrots compared to beef. I oppose misinformation too, which is why whenever people say eating meat is good or healthy or doesn’t hurt the environment I’m like “CAN YOU PLEASE JUST STOP” because if anyone says that they are obviously very very misinformed and probably brainwashed too, and now that I know the truth I feel like it’s my responsibility to educate the people that believe this. There is nothing inaccurate about this chart, I’m tired of people reblogging this saying “I don’t believe this, where are the sources?” like excuse me are you blind it’s right on the bottom where it says “source.” Like I said in the original caption: Eating meat is 100% unethical, unsustainable and unnecessary.


"Cheesy" Broccoli Quinoa Casserole

An upgraded version of traditional Broccoli & Rice casserole, with a dairy-free “cheese” sauce


For the cheese sauce:
  • 1 cup cooked mashed sweet potato
  • 1.5 cups water
  • ¼ cup nutritional yeast
  • 2 teaspoons salt
  • 1 teaspoon onion powder
  • ½ teaspoon chili powder
 For the casserole:
  • 1 cup dry quinoa, rinsed
  • 2 cups water
  • 1 teaspoon coconut oil
  • ½ yellow onion, chopped
  • 5 cups broccoli florets


  1. Preheat your oven to 350F. In a small saucepan over high heat, bring the quinoa and water to a boil, then cover and reduce the heat to low for 15 minutes, until the quinoa is tender and the moisture has been absorbed. Fluff with a fork and set aside.
  2. While the quinoa is cooking, saute the chopped onion in a large saute pan (preferably with a lid) in the coconut oil until tender, about 5 minutes. Add in the broccoli florets and a splash of water to prevent sticking, then cover the pan and allow to steam for about 10 minutes, or until the broccoli is fork-tender.
  3. To prepare the “cheese” sauce, combine all of the ingredients in a blender and blend until completely smooth and creamy. Keep in mind that this sauce will be diluted over the entire batch of quinoa and broccoli, so it may be on the salty-side to taste.
  4. If your large saute pan is oven-safe, you can save yourself from cleaning an extra dish by assembling the casserole directly over the sauteed onion and broccoli. Add in the cooked quinoa, then pour over the cheese sauce, and stir to mix well. Adjust any seasonings to taste, then use the back of a large spoon to smooth the top.
  5. Bake at 350F for 30 minutes, or until bubbly hot! Serve immediately, and store any leftovers in the fridge for up to 3 days.

(via blogging-vegan)