Now Wie wants to share her story and also reveal a secret weapon she uses today: Her favorite plant-based protein drink that has helped her stay healthy and energized while leaning into her latest job, arguably more taxing than hitting perfect drives, approach shots, chips, and putts: She is currently the mother of a toddler who keeps her extremely busy and on her toes.

“I’ve been dairy-free for most of my life and as a result, I have less inflammation, more energy, a cleaner, clearer mind, and I’m faster,” says pro golfer Michelle Wie West, who shared her health journey exclusively with The Beet in a recent interview.

Wie West also revealed how she uses a favorite plant-based protein powder that’s helped her feel healthier and recover after a workout. She even gives it to her two-year-old daughter, along with the veggies the former LPDA legend – who is retired from the pro circuit – grows in the garden of her Los Angeles home that she shares with her husband and daughter.

Anyone who loves to watch perfection on the golf course remembers the Cindarella-like ascent of Michelle Wie. At ten years old, Wie became the youngest golfer ever to qualify for a USGA amateur championship and at 13 years old, she held the trophy for the youngest winner at the U.S. Women’s Amateur Public Links. Now 33, Wie Wests has tucked her pro card in a drawer, but still actively plays the sport when being a busy mom to two-year-old Makenna allows.

Michelle Wie West Struggled with Allergies at an Early Age

During her career, Wie struggled with food allergies which caused breakouts, illness, and tiredness. At a young age, she suffered from aches and pains due to inflammation and decided to seek help. She discovered she was allergic to honeydew, cantaloupe, and pineapple which would cause her to have severe breakouts.

Doctors encouraged Wie to take an allergy test to find out if there were other foods she was allergic to, and the results showed her that she was sensitive to dairy. From then on, she stayed away from eggs, dairy, and also gluten. When, while on tour, she took the initiative to strike these foods from her diet, she felt the difference almost immediately. Not eating dairy and gluten made her body “feel a lot better” both on and off the golf course.

When Wie does adhere to a dairy-free diet, she can better tolerate the fruits she was once extremely allergic to (such as honeydew, cantaloupe, and pineapple). Being dairy-free means she can eat these and “not feel anything” in terms of ill effects. But when she occasionally eats yogurt or cheese, she said, “I can’t go near these fruits with a 10-foot stick. It’s funny how dairy can cause other allergies, presumably because it’s an inflammatory product.”

Michelle Wie’s Secret Weapon: Plant Protein Powder

Recently, Michelle Wie was approached by a former associate who now works on Venus Williams‘ team and mentioned that Williams, who is also dairy-free and eats a mostly vegan diet herself, had launched a line of vegan protein powder and shakes called Happy Viking. Venus herself dealt with health issues related to an auto-immune disease that threatened to sideline her from playing professional tennis. She changed her diet and the aches, pains, fatigue and other symptoms abated and she was able to get back to tennis.

“I love everything Venus does and I find her story and path with nutrition so genuine,” Wie explained. “When I first tried the product I was blown away! And we know toddlers are picky eaters but my daughter loved it. Same with my husband, who’s also a picky eater, but he loved it as well.

“As a mom, it’s so helpful to have Happy Viking in the house, since it puts me at ease to provide my family with healthy nutritious foods.

“Whenever I make protein shakes I feel like I have to add all these other ingredients, like collagen, oils, and chia seeds, and I don’t know if I’m putting in the right amount. That’s why I love Venus’ product because it’s all portioned out and I get exactly what I need. The type of protein matters as well and I also love that it’s not soy-based. It’s made of pea protein.

“It tastes like a milkshake and I know when I give it to my daughter to take to preschool, she is getting all of her nutrients in. It’s so nice knowing my daughter is eating something nutritious. And I feel the same way for myself, too!”

What Michelle Wie West Eats in a Day

Wie typically starts her mornings with green juice full of kale from her garden and a plant-based protein shake with her homemade almond milk. “I like to make my almond milk because unfortunately, the stuff we buy at the store now has ingredients that aren’t so great for you.”

She shared her favorite way to enjoy the chocolate flavor shake by adding cold brew to it since it tastes “just like a frappuccino.” During the day, she’ll snack on fruit from her garden, energy bars, and maybe even nibble on a peanut butter and jelly sandwich.

“I love my garden. It’s something I always wanted to do before I stopped playing,” said Wie who grows all kinds of fruit trees including lemons, grapefruit, oranges, and kumquats. Her plants include cucumbers, shishito peppers, lettuce, carrots, broccoli, bok choy, peppers, herbs, eggplant, swiss chard, fennel, and kale –– lots of it.

“I have so much kale that I make a ton of green juice and green smoothies. I make a lot of salads and pickled stuff with cucumbers and jalapenos and keep them in my fridge.” Wie shared she loves vegan ice cream from Van Leeuwen and whenever she’s in the mood for a sweet treat that’s her go-to.

Want to fuel up like Michelle Wie West? Go dairy-free and check out The Beet’s Dairy Alternative recommendations, including our taste test of plant-based protein powders.

The post Golfer Michelle Wie West On How Eating Dairy-Free Helps Her Game appeared first on The Beet.

A plant-based diet of foods rich in antioxidants, vitamins, and other minerals has been scientifically proven to lower cortisol, improve energy levels, and make a positive impact on memory, mind, and mood.

Get Healthier This New Year

Eating a whole-food plant-based diet (and avoiding processed food) can help reduce the risk of depression, studies show, whereas a diet that contains high consumption of red and/or processed meat and dairy and a low amount of fruits and vegetables is linked to an increased risk of depression.

Keep in mind that just because you eat a vegan diet doesn’t always mean it’s healthy. For best mood-boosting results, steer clear from processed faux meats, dairy, and other replacements that may contain highly-processed ingredients to better mimic the real thing. Aim to eat foods that are minimally processed and as close to the way they are found in nature as possible, which are whole foods.

Overall whole plant-based foods are best but specifically, stock up on these foods that have the power to enhance your mental health and boost your wellbeing. The following 5 f foods are known to contain vitamins, minerals, and amino acids that boost your brain’s “feel good” hormones – serotonin, dopamine –  and reduce cortisol, known as the “stress hormone.”

1. Tahini contains an amino acid that helps treat anxiety

The Meditteranean sesame spread is also a common ingredient in hummus and is often used as a sauce for falafel. Tahini is rich in a source of an amino acid called L-tryptophan, a serotonin precursor that helps reduce stress and anxiety. According to researchers,  L-tryptophan is a precursor for the neurotransmitters, serotonin, dopamine, and norepinephrine. “The ability of the body to produce these neurotransmitters is directly linked to the levels of these amino acids consumed in the diet,” the study found. The study’s authors believe that there are legitimate nutritional approaches for treating anxiety. On the flip side, a deficiency in tryptophan may lower your serotonin system and cognition function according to a different study.

2. Matcha Powder Contains a Natural Amino Acid That Helps You Relax

Matcha is often used as an alternative to coffee because of its natural caffeine levels are not as nerve-triggering as coffee. Researchers point out that matcha has a significant stress-reducing effect, in lab studies. The reason is that matcha contains a balanced combination of caffeine and L-theanine, which is a natural amino acid found in plants that helps with relaxation without creating drowsiness. L-theanine has been shown to improve relaxation, tension, and calmness, according to researchers. The dosage that appears to work best is 200 mg, according to researchers. One scoop of matcha contains about 20 mg of L-theanine so feel free to drink matcha all day long and substitute it for your coffee for calming effects.

3. Swiss Chard Contains High Levels of Magnesium, Which Reduce Stress

We’ve always been told to eat our greens, but for mood-boosting benefits eat swiss chard, since it contains high levels of stress-reducing minerals, like magnesium. Swiss chard is the green that is richest in magnesium, and research has found a link between magnesium deficiency and stress, meaning people who have low levels of magnesium are likely to be more stressed and anxious compared to those who have the highest levels of magnesium

For reference, one cup of cooked Swiss chard, (175 grams), contains 36 percent of the recommended intake for magnesium, so this leafy green vegetable is a healthy way to consume this essential mineral. Collard greens and pumpkin seeds, almonds, and spinach are all high in magnesium if you want to switch it up.

4. Acerola Cherries are a good source of vitamin C which gets depleted by stress

Acerola cherry is “an untapped functional superfruit,” according to a recent study that looked at the many benefits of this fruit. Acerola cherries are rich in Vitamin C, which gets depleted at a rapid rate when the body and mind are stressed.  Vitamin C has long been associated with combating various diseases and fighting the oxidative stress that leads to signs of aging.

One acerola cherry contains 80.5 mg of vitamin C, which is almost more than half the vitamin C in oranges and nearly triple the vitamin C contained in one lemon. Only kiki fruit comes close, with 64 mg, so the Acerola cherry reigns supreme when it comes to getting your C.

5. Kimchi is a fermented food that contains probiotics that help reduce social anxiety

Fermented foods like kimchi are packed with healthy bacteria, or probiotics, as well as essential vitamins and minerals that may help fight stress, studies have found. Researchers suggest that the regular consumption of fermented foods containing probiotics may reduce social anxiety and stress levels. Probiotics are micro-bacteria that help the gut microbiome shift to be healthier.

“Higher frequency of fermented food consumption was associated with fewer symptoms of social anxiety,” according to the study. Similarly, a different study suggests that kimchi is powerful as an anti-aging food that can fight oxidative stress and boost antioxidants in the bofy. Kimchi is “a promising functional food with an antioxidative effect and fermentation of kimchi led to the elevation of antioxidative activity.”

How to Start Your Plant-Based Journey

To reach your goals, whether they be improving your mood and mind, or eating healthier, simply start by incorporating these foods into your diet, and aim to more eat plant-based.

The Beet is here to help. The first step to eating a plant-based diet can be as simple as making a smoothie for breakfast with plant-based milk, and adding any fruits, seeds, veggies, or any plant-based foods that you like.  For lunch, create a giant colorful salad, and for dinner recreate your favorite recipe and make it vegan, like a lentil bolognese.

To help you get started, download our free 28-Day Beginner’s Guide to a Plant-Based Diet, or if your goal includes weight loss, The Beet’s Plant-Based Diet created by Nicole Osinga, RD, will help you reach your health and wellbeing goals.

The post 5 Mood-Boosting Foods to De-Stress & Reach Your New Year’s Resolutions appeared first on The Beet.

Tom Brady drinks this exact smoothie for better training, energy, and focus. The NFL star and now 7-time Superbowl winner first shared this smoothie recipe on TB12 Method App and noted that he drinks this first thing in the morning, right after he hydrates with 20 ounces of water. The good news for us is that you don’t need a personal chef or a large budget to eat like a champion. The recipe is simple and all of the ingredients are available at your local grocery store.

First, Brady steers clear from dairy due to the fact that it has been linked to inflammation, not helpful when an athlete is trying to recover from a tough workout. So he swaps regular milk for hemp and almond milk, which are low in calories, high in protein, and still deliver supplemental B12.

Many athletes are staying away from dairy, as TB is. Any unwanted inflammation on worked muscles and joints would only be a fumble in his book. “If I know my body will experience inflammation every Sunday during the season, the last thing I want to do is stack on more inflammation on top of it,” Brady has said. “All calories are not created equal, he adds,” which means this smoothie recipe is a critical part of his nutrition and strict diet.

The smoothie ingredients call for clean, whole, plant-based forms of protein, like walnuts, chia seeds, and almond butter. The entire smoothie contains up to 34 grams of protein, depending on how much protein powder you add-in, perfect as a post-workout recovery drink to help build back muscle that gets broken down during a tough workout session.

The two fruits he adds are blueberries and bananas, both high in antioxidants (the berries) and potassium, which also get lost depleted during your workouts. If you’re looking to boost your energy, enhance your performance, and be able to train hard (albeit it perhaps not quite like a Super Bowl champion who hits the gym several hours a day), making simple changes like drinking this smoothie to start your morning, is better than that sugary cereal you had today.

https://www.instagram.com/p/Beq_GeChsv-/?utm_source=ig_embed?hidecaption=true

Tom Brady’s Favorite Smoothie Recipe

Nutrition Facts
630 Cal | 34g Protein

20 Athletes Who Went Vegan to Get Stronger

1. Novak Djokovic: Number one tennis champion in the world

The number one tennis player in the world, Novak Djokovic, went plant-based more than twelve years ago to enhance his athletic performance and win more matches. In recent interviews, he has credited going vegan with helping him rise from third place in the world to first in the world because it helped clear his allergies. Before changing his diet, Djokovic had searched for cures to the breathing issues that cost him matches and focus which caused him to struggled during his most intense matches. The allergies used to make him feel like he couldn’t breathe and would be forced to retire from competitive matches as he did in Australia. “Eating meat was hard on my digestion and that took a lot of essential energy that I need for my focus, for recovery, for the next training session, and for the next match,” he said. Djokovic emphasized he does not eat foods that require a lot of digestion, especially in the morning, when he needs all of his energy for training. Instead, he starts the day with hot water and lemon, then celery juice, and some superfood supplements.

2. Tia Blanco: Professional Surfer and Beyond Meat Ambassador Read More: 20 Who Athletes Swear by a Plant-Based Diet to Boost Performance

Tia Blanco won gold at the International Surfing Association Open in 2015 and credits her success to her vegan diet. Blanco reports that a vegan diet helps her stay strong and she enjoys eating different forms of vegan protein like nuts, seeds, beans, and legumes. The professional surfer was influenced by her mother, who is a vegetarian and grew up in a veggie-forward household, Blanco has never eaten meat in her life, which made the plant-based switch much easier. And speaking of making things easier, Blanco has an Instagram cooking page called @tiasvegankitchen where she shares her favorite simple vegan recipes so all of her fans can eat like their favorite professional vegan athlete. In addition to her home-cooked meals, Blanco recently became an ambassador for vegan company Beyond Meat and now she posts Instagram stories and highlights of her favorite meatless meat recipes.

3. Steph Davis: World Leading Professional Rock Climber

Steph Davis has been vegan for 18 years now and says, “there’s nothing in my life that hasn’t become better as a result, from climbing and athletics to mental and spiritual well being.” Davis has competed on some of the most challenging verticle routes on the planet –like Concepcion (5.13), which is known to be one of the hardest pure climbs anywhere. Davis holds the third overall ascent and is the first female to ever make the ascent of the route. Davis described it as her “most technically demanding climb ever.” Davis explained why she went vegan eight years ago when she partnered with PETA. “What can we do to start making changes in a positive way? And if it just so happens that changing our lifestyle leads to environmental benefits, health benefits, economic benefits, and positive social change, then all the better. One thing I’ve learned is you don’t have to do or be anything you don’t want to be, and you can change anything in your life just by starting to do it. It’s you who chooses who and what you are, by the things you think and the things you do.” She goes on to add, “no one says you have to become a “perfect” vegan overnight. But why not start making small changes and see how it feels? I believe it’s the small choices people make that have the biggest power to change, and nothing is more simple yet also more far-reaching than changing how and what you choose to eat. We’re all here for a short time, in the end, and living a well-intentioned and compassionate life seems like what ultimately matters the most, the only real goal that I aspire to.”

4. Venus Williams: Tennis Great

Tennis champion Venus Williams swears that making the switch to veganism was one of the factors that helped to improve her performance and get over an auto-immune disease. The tennis star went vegan back in 2011 when she was diagnosed with Sjögren’s syndrome, a debilitating autoimmune disease with a range of symptoms from joint pain to swelling, numbness, burning eyes, digestive problems, and fatigue. She chose to eat plant-based to recover to her formerly healthy self, and it worked so she stuck to it. The seven-time Grand Slam singles champion recovers faster on a plant-based diet now, compared to how she felt back when she ate animal protein. When you have an auto-immune disease you often feel extreme fatigue and random body aches and for Venus, a plant-based diet provides energy and helps her reduce inflammation. The Beet reported on Willaim’s diet and what she normally eats in a day to stay healthy, fit, and win more matches. Talking about her favorite dinner meal, Williams adds, “sometimes a girl just needs a donut!”

5. Mike Tyson: The First Heavyweight Boxer to Hold the WBA, WBC, and IBF Titles

Mike Tyson recently said he is “in the best shape ever” thanks to his vegan diet. The boxing legend then announced he’s getting back into the rings after 15 years, to fight against Roy Jones, Jr. in California later this fall. Tyson went vegan ten years ago after dealing with health complications and in the wake of having cleaned up his life: “I was so congested from all the drugs and bad cocaine, I could hardly breathe.” Tyson said, “I had high blood pressure, was almost dying, and had arthritis.” Now, the 53-year-old powerhouse is sober, healthy, and fit. “Turning vegan helped me eliminate all those problems in my life,” and “I’m in the best shape ever.” His new trainer agrees: Watching Iron Mike’s speed during recent training sessions, observed: “He has the same power as a guy who is 21, 22-years old.”

6. Chris Paul: The NBA’s Newest Vegan Who Was Influenced by The Game Changers

Oklahoma City’s point guard Chris Paul decided to ditch meat and dairy and was asked join on as a co-executive producer for the popular documentary, The Game Changers. For breakfast, Paul enjoys oatmeal with plant-based milk and nut butter. For lunch, he fuels up with pasta or brown rice with Beyond Meat sausage, grilled vegetables, and a curry sauce. His chef told USA Today, “The main thing is, we try to keep it as light and clean as possible for his normal routine, with organic ingredients. Anything that can minimize body inflammation. Chris is always worrying about what he can and can’t eat.” So far it appears he’s getting it right. In an exclusive interview with The Beet’s Awesome Vegans columnist Elysabeth Alfano, Paul said eating a plant-based diet helps him keep up with players half his age.

7. Colin Kaepernick: Former (future?) NFL Player and Social Activist

In 2016, Kaepernick made the switch to veganism with his longtime girlfriend to recover from a series of injuries that had him down for the count. The Beet recently reported on how this dietary switch has allowed Kaepernick to stay strong and healthy. Now, he’s in the gym building muscle and looks fitter than ever. But will he be picked up? The professional football player claims that a vegan diet makes him feel “always ready” to perform his best on the field.

8. Cam Newton: New England Patriots’ Newest Quarterback is Vegan

Cam Newton just replaced Tom Brady, who also follows a mostly plant-based diet, as the New England Patriot’s QB, after having made the plant-based switch back in March 2019. The NFL Star first decided to ditch meat and dairy to recover quicker from injuries when he learned that a plant-based diet is proven to help reduce inflammation. “I’ve seen such a remarkable change in the way my body responds to the food that I eat,” Newton told PETA for his recent partnership for a new campaign called, “Built Like a Vegan,” proving that you don’t need to eat meat to be strong. Newton enjoys a meat-free burger on a pretzel bun, heavy on pickles and sauce. He adds: “People often ask, ‘How do you get your protein?’ I just say, ‘I get it in the same way you do, but it’s fresher and cleaner.’ ” Newton shares how to do it: “My advice to a person who wants to become vegan is to eat on schedule. If you can eat on a schedule, you won’t miss [a meal or crave meat] or think anything different, and you’ll be alright.”

9. Elijah Hall: American Sprinter Training for The 2021 Tokyo Olympics

Elijah Hall says about his vegan diet: “Going vegan was the best decision” he has ever made. Hall holds records in the indoor 200 meters and was training for the Tokyo this summer when it got postponed by a year due to the pandemic. Hall said “the effects that it’s having on my body are amazing. Becoming a plant-based athlete has opened many doors to my health and my training.” We predict he’ll only get faster in the next 11 months and break records, come home with golf and be the world champion in 12 months.

10. Morgan Mitchell: Omplyian Sprinter Who Won her First Title at 2014 Australian National Championships

Five-years ago, Morgan Mitchell went vegan and it made her faster, leaner and happier. Last year she was featured in the plant-based athletes documentary The Game Changers and said, “Being vegan has helped me immensely. I don’t feel sluggish like I did when I was eating meat, and my recovery from training really took off. It felt like an overall cleanse for my body, and I started seeing greater results on the track.” Now Michelle is committed for the planet as well. “Ultimately helping the environment and not contributing to animal cruelty was a big thing for me, too. That was my initial reason for going vegan, and the rest of the benefits were just added bonuses.” Mitchell describes what she eats in a day for enhanced performance and more energy to win sprints. “I like to make sure I have three different types of protein in there. I use tofu, beans, and mushrooms, along with spinach, vegan cheese, and hash browns,” she says. “I also love to add Beyond Meat for more flavor, which is a great source of plant protein as well. That usually keeps me full for the better part of the day,” she told Well + Good.

11. Lewis Hamilton: Formula One Driver Who Credits His Vegan Diet For Allowing Him to Be Victorious

“We were taught that eating animal products was good for us but we’ve been lied to for hundreds of years,” said Lewis Hamilton. The Beet reported on Hamiltion’s vegan diet quoting The New York Times that he credits his new plant-based diet with making the difference in his career. Hamilton gave up processed food and animal products for vegetables, fruit, nuts, grains, because of his strong compassion for animals, for the benefit of the environment, and his own health. Hamilton isn’t the only vegan in his family. His dog Rocco is fully vegan and Hamilton says he’s “super happy” on Rocco’s very own IG post. Earlier this year, Hamilton gave up his private jet because he said it’s a big pollutant and aims to live a sustainable lifestyle. Back in February, he started a line of sustainable clothing with Tommy Hilfiger at London Fashion Week.

12. Patrik Baboumian: Arguably The Strongest Man in The World

Featured in The Game Changers for his elite strength and his superhuman ability to lift a car, Patrik Baboumiam is one of the strongest men in the world and also happens to be vegan. Baboumian lifted 358 pounds in the 2009 German log lift nationals. Back in 2014, Baboumiam partnered with PETA in his campaign “Want to be Stronger” describing powering yourself with plants and how you can build muscle without eating meat. One of his 2019 PETA campaigns showed him posing with crossed arms and leaves in his mouths with the text: “The world’s strongest animals are plant-eaters: Gorillas, buffaloes, elephants and me.” Bahoumiam’s diet consists of a dairy-free shake for breakfast with 8 grams of protein and 0 carbohydrates. For lunch, he enjoys vegan sausage, falafel, low-fat oven fires, peppers, and more grilled veggies. He normally eats 250 grams of carbs and 90 grams of protein just for lunch. Dinner includes vegetables cooked potatoes, and tofu. If you want to eat like Boubanian, he reports his food diary on his blog BarBend.

13. Arnold Schwarzenegger: Former Proessional BodyBuilder, Producer, The Game Changers, and former Governor of California

Here’s a guy who has worn many hats: Bodybuilder, Terminator, California Governor, and now vegan and advocate for the plant-based lifestyle. Arnold Schwarzenegger ditched meat and dairy and has proven that you don’t need to eat animal products to be strong, healthy and reverse symptoms of heart disease. Now 73, he had a pulmonary valve replacement 1997 due to a congenital defect and underwent emergency open-heart surgery in 2018 to replace the valve again. He then changed his eating and fitness habits and now extolls the virtues of plant-based eating for the environment as well as health reasons. He is a producer of The Game Changers (a movie with many masters) and an advocate for going vegan for health, the environment and the sake of animals (he posts on IG with his pet donkey and miniature pony, both household dwelling animals). Schwarzenegger said last year: “Right now, seven million people are dying every year. That is alarming and everyone in the government has the responsibility to protect the people…. 28 percent of the greenhouse gasses come from eating meat and from raising cattle, so we can do a much better job.”

14. Scott Jurek: Named One of The Greatest Ultra-Marathoner’s Of All Time Read More: 20 Who Athletes Swear by a Plant-Based Diet to Boost Performance

Jurek is an extreme ultra-marathon runner who has won the Hardrock Hundred, the Badwater Ultramarathon, the Spartathlon, and the Western States 100 Mile Endurance Run (you get the idea). Jurek has been vegan for almost two decades, after easing into it by cutting out meat in college, he slowly stopping seafood and finally giving up all animal products once he realized that eating this way made him feel healthier and happier. To run such an extreme amount of miles, you need to fuel your body with plant-based foods that will give you enough energy and carbohydrates to go the distance. The goal is to eat 5,000-6,000 calories of plant-based foods daily. Jurek outlined his plant-based diet in an interview with Bon Appetite. Instead of waking up to a hot cup of coffee to boost energy, he prefers to drink tea and a green smoothie with spirulina or chlorella and a host of other ingredients. He adds bananas, frozen pineapple slices, or mangoes, brown rice and pea protein, (for protein) to rebuild what’s lost in training. This is not just any smoothie.

15. Alex Morgan: USA Soccer Star, Plays for the Orlando Pride of the NWSL

Soccer star, Alex Morgan is one of the beloved members of the USA National Team that won the World Cup and has shown that the female players deserve to get equal pay as their male counterparts by the US Soccer Federation. She is also an animal rights advocate and longtime vegan, having given up meat when she decided that “it didn’t feel fair to have a dog, and yet eat meat all the time,” referring to her adorable pup Blue. Morgan aims to eat 90 grams of plant-based protein daily to stay fit and lean, especially for her workouts and on the field. Morgan admitted that breakfast was difficult because “a lot of the things I love like pancakes and French toast had dairy and eggs.” But now she enjoys oatmeal with nut butter and berries, smoothies, rice, quinoa, veggies, black beans, protein shakes, Mediterranean food, Impossible burgers, Mexican beans, and sauteed veggie burritos, she told USA Today.

16. Paul Rabil: Pro Lacrosse Player: A Vegan Diet Helped Alleviate His Sciatica

Paul Rabil who played for the Boston Cannons and the New York Lizards of Major League Lacrosse, ditched meat and dairy after his 2019 season ended and revealed he’s now “officially” vegan on YouTube. “At first [switching to a plant-based diet] was to help solve some pain and trauma that I was going through. Over the last two years, I’ve had two herniated discs…. and that has led to a ton of shooting pain down my legs, its called sciatica,” Rabil explains the purpose of his diet switch. He adds: “I’ve tried to a lot of things; I’ve had a number of cortisone shots; I’ve done physical therapy for two years. And I reached a place where I was thinking ‘okay maybe I can solve this with nutrition because a lot of our pain stems from inflammation. Within a few weeks, I started noticing a lot of alleviation so I started focusing and doubling down more on veganism”

17. Hannah Teter: 2006 Olympic Snowboard Gold Medalist

Hannah Teter won Olympic gold and silver in the halfpipe and is also a seven-time XGames medalist. She changed her diet after watching the documentary, Earthlings when she discovered how “horrible” factory farming is. After a strict vegetarian diet, Teter liked the way she performed and believes that her diet helped her win gold at the 2006 games. She now considers herself “plant-based” and in an interview with the Huffington Post, Teter said, “I feel stronger than I’ve ever been, mentally, physically, and emotionally. My plant-based diet has opened up more doors to being an athlete. It’s a whole other level that I’m elevating to. I stopped eating animals about a year ago, and it’s a new life. I feel like a new person, a new athlete.”

18. Nick Kyrgios: Professional Tennis Champion Ranked 40 in The World

Djokovic is not the only tour player to go plant-based. Nick Kyrgios shared that he does not eat meat anymore because of his strong compassion for animals. During the time of the Australian wildfires, the Aussie native explained: “I’ve been passionate about animal welfare for some time now. I don’t eat meat or dairy anymore. That’s not for my health, I just don’t believe in eating animals.” “I tried a vegan diet a couple of years ago but with all the travel I do, it was hard to stick to it. Since then I’ve managed to make it work, and I’ve been vegetarian for quite a while. “Seeing the footage of these animals suffering from the fires only reinforces why I’ve chosen this diet. When I see these terrible photos, I can’t comprehend eating meat.”

19. Matt Frazier: Ultra-Marathoner Credits Vegan Diet For Breaking Personal Records

Matt Frazier has run 27 ultra-marathons in his career so far and continues to write about the endurance strength of being a vegan athlete in his personal blog, which he started 11 years ago: No Meat Athlete. The Beet recently interviewed Frazier about his vegan journey and how to be a successful athlete on a plant-based diet. When asked about the first time he ditched meat Frazier replied, “I had already cut 90 minutes off my first marathon time. I was still 10 minutes away from the Boston Marathon qualifying time. I had plateaued, and I was not sure how I was going to find 10 minutes. [Plant-based eating] was what I was missing. That’s what it took. The other big noticeable difference to me [after going vegan] was I stopped getting injured. Injuries had always been a big part of my running journey. When I became vegan, it was around the time I ran three 50-milers and a 100-miler. I didn’t have any injuries. If it’s done right, [plant-based diets] can really help you recover faster.”

20. Michaela Copenhaver: Professional Rower, World Record Holder, 10,000m Indoor

Rowing is grueling. It’s known as the toughest endurance sport in the world. The world record-breaking female rower, Michaela Copenhaver went vegan in 2012 for ethical reasons, she told Great Vegan Athletes. “Initially, I just wanted to eat more vegetables. Those things are super good for you, and they’re delicious. Being vegetarian and vegan made me more conscious of how many servings I was getting a day (or not).” When she switched from vegetarian to vegan it was almost accidental: “I was traveling for a regatta in the fall of 2012. I had been vegetarian for 1.5 years already but relied pretty heavily on dairy and eggs. While I was traveling, I was bouncing from couch to couch and had no way to safely store dairy or eggs—so I decided to try a week without them. I felt great, and it wasn’t nearly as scary as I thought. I’ve been vegan ever since.” Now it’s a value system: “Once I stopped eating and using animals, I felt I could finally address a question that had been bothering me for a long time—what right do we have to exploit other creatures? Now, I understand that we have no right, and my motivations are primarily ethical.”

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Before racing to the supermarket for your holiday ingredients, here’s your guide to planning the most delicious plant-based recipes, that are as festive as they are easy to make. With this guide, we’ve made it easier than ever for you to plan your entire plant-based menu in advance with the consideration of vegan eaters, anyone watching their cholesterol, or those with dairy allergies or other types of dietary restrictions.

Your Guide to the Best Vegan Christmas Recipes

We arranged an easy-to-follow guide to vegan Christmas recipes, featuring everything from small bites to main courses, festive cocktails, and cheerful desserts –– so you will slay this feast and enjoy the day. The proof is in the pudding –– or should we say the dairy-free buttercream frosting?

The exciting, unexpected part about the Christmas holiday celebrations, unlike most other holidays, is that everyone’s menu looks different –– influenced by your own family traditions. So, whether you’re used to great grandma’s homemade Shepherd’s Pie that’s been passed down for generations or your uncle’s favorite honey-baked ham as a main, we have alternatives that are just as good, if not better, and lean healthier than the real thing.

In addition, we also rounded up more than five of our most popular vegan Christmas cookie recipes so Santa can refresh himself with a tasty treat and a glass of oat milk, and more than five other festive desserts – everything cheery from cupcakes to ‘cheese’ cakes made with completely dairy-and-egg-free ingredients.

The party doesn’t stop there: Before the food coma sets in, make sure to enjoy a holiday cocktail or two (just don’t plan to drive home! since these are stiffer than they taste)! Check this Christmas list twice, then get cooking, and have a very happy holiday!

Vegan Christmas Cookies

Cookies during the holidays are a sign of joy and love. This Christmas, make a batch or two of your favorite vegan cookie recipe and wrap them like a present to give to your loved ones, or simply serve them fresh from the oven at the holiday party.

• Chef Chloe Coscarelli’s Vegan Raspberry Chocolate Chunk Cookies

No holiday celebration is complete without baking batches of sweet, decadent cookies! These vegan cookie recipes were crafted with the festive deliciousness of the holidays in mind, without sacrificing whole, plant-based ingredients.

• Vegan Salted Caramel Thumbprint Cookies (Paleo, Gluten-Free)

Just because you have an allergy or dietary restrictions doesn’t mean you have to miss out on holiday treats or Christmas cookies. These thumbprint cookies are secretly paleo, dairy-free, gluten-free, and nut-free as well. These caramel cookies are fit for any and all types of eaters!

• Festive Vegan Crinkle Cookies

These vegan cookies are fudgy, chocolatey, and so delicious, with no dairy added. They are also super easy to make and only take only half an hour. So you can feel relaxed and festive!

• Vegan Gingerbread Cookies

Ring in the holiday cheer with these mini gingerbread cookies and wrap them with ribbon to complete the festive presentation. They make a perfect gift for the relative who has everything.

• Vegan Ginger Molasses Cookies (Paleo)

Your classic ginger molasses cookie just got a major upgrade! These gluten-free, paleo, vegan cookies taste just like the traditional ones, and are nut-free. Bring these to a cookie swap and you’ll wow the traditional holiday bakers. A welcomed treat to anyone with allergies!

• Peanut Butter Cup Cookies (Gluten-Free, Grain-Free)

Make these peanut butter cup cookies for anyone who loves Reece’s, and these are vegan! These grain-free cookies are also gluten-free. (No time to bake? if you’re in a pinch buy either Lily’s Sweets or Justin’s, both are vegan and delicious.) A wonderful indulgent holiday treat!

• Chocolate Hazelnut Shortbread Swirls

These shortbread swirl cookies make the perfect holiday treat: Wrap them in boxes tied with ribbon as gifts for friends and neighbors – if they last that long. They’re so melt-in-your-mouth good, there may not be any left, so it’s better to make a double batch.

• 6 Ingredient Vegan Snowball Cookies

Guests will go crazy over these buttery and nutty vegan holiday cookies without ever knowing they took you under 30 minutes to make.

• Vegan Peppermint Brownie Cookies

One-Bowl Vegan Peppermint Brownie cookies are chewy, fudgy, rich, and dense, and combine both worlds, chocolate cookies, and chocolate brownies.

• Chewy Vegan Molasses Ginger Cookies

These Vegan Molasses Ginger Cookies taste like the holidays with their festive spice blend of cinnamon, nutmeg, ginger, cloves, vanilla, and black pepper.

The Best Vegan Christmas Desserts

The dessert table is one of the most picturesque displays at the holiday party, and when you make these special treats, you can be sure that all the children will love to call first dibs on who gets to eat one of the snowmen off the eggnog cake. (Be sure to make enough!) This holiday, choose from these 5 of our favorite vegan desserts – or simply make them all.

• Chocolate Peppermint Cheesecake

Indulge in “cheesecake” that’s actually good for you. (Or at least better for you!) This no-sugar-added recipe calls for using Medjool dates instead of all that added sugar. Instead of dairy, you will use coconut milk, or your favorite nut milk, since these have the same consistency and texture as the real thing. The filling is creamy without the cream since you’ll use soaked, raw cashews blended into a cheese-like texture. This cake is almost like a chilled mousse, with a smooth layer of sinful chocolate.

• Vegan Carrot Cake with Cashew Icing 

Warm, spiced, velvety, crumbled carrot cake is always a winner. Your guests will love getting served their carrot with cashew icing cake in individual containers! This recipe sets standards for a healthier, delicious, plant-based, gluten-free cake that everyone will love.

• Vegan Chocolate Hazelnut Star Bread

If you’re looking to expand your vegan bread-making skills beyond cinnamon rolls, then this is the perfect recipe for you. A classic star bread made entirely egg-free and dairy-free that’s twisted with dairy-free vegan chocolate hazelnut spread that makes this vegan star bread an absolute showstopper.

• Vegan and Gluten-Free Chocolate Peppermint Bars

These chocolate peppermint bars are full of holiday flavor and minty freshness. With a deliciously oaty chocolate crust and a super smooth dairy-free chocolate peppermint filling, these easy and gluten-free bars are a crowd-pleaser for even the non-vegan folks!

• Vegan and Gluten-Free Eggnog Cake

If you love eggnog (without the eggs and cream of course), then you’ll absolutely adore this vegg-nog cake. It has all of the flavors of the classic holiday drink yet is made entirely egg-free, dairy-free, and in cake form! Make sure to make enough snowmen to go around!

• Vegan and Paleo Pistachio Santa Hat Cupcakes With Vegan Buttercream‘

What’s green, wears a red Santa hat, and is fluffy and surprisingly sweet? No, not the Grinch, but these vegan pistachio Santa hat cupcakes! These grain-free cupcakes are dairy-free and full of nutty and “buttery” flavor. Topped with vegan buttercream frosting, they are the perfect holiday treat! Open up the cake to let the bright green pistachio color peak out!

• Vegan Gingerbread Bundt Cake

This easy-to-make vegan gingerbread bundt cake is full of holiday spice and flavor, yet completely gluten-free, dairy-free, and refined sugar-free.

• Gingerbread Donuts

These festive vegan gingerbread donuts are a warming and cozy dessert that will bring a smile to everyone’s face.

• Vegan Millionaire Shortbread Bars

Millionaire shortbread bars have been around since the 19th century, but we’re switching up some of the ingredients to make this classic dessert vegan and take it into modern times.

Vegan Christmas Dinner

Christmas dinner looks different for everyone, so we rounded up five different vegan recipes perfect for the main course or side dish. Let’s start with an updated classic Sheperd’s Pie.

• Vegan Sweet Potato Shepherd’s Pie

This vibrant sweet potato and lentil Shepherd’s pie is packed with hearty vegetables and savory spices like thyme and rosemary. It’s guaranteed to fill your kitchen with warm and cozy aromas that will put you in a festive mood. The lentils make it healthy, so go for seconds.

• Mark Bittman’s Dairy-Free Lasagna

The star here is the vegan ragu, which can show up in many forms, and rightfully so: it’s so easy to substitute for meat that shows up in classic ragu because so many different foods can do the trick.

• Vegan Lasagna Soup

Normally eat lasagna on Christmas day? Switch it up with this easy-to-make vegan lasagna soup. This recipe is amazing because you get the best of both worlds: The deliciousness of lasagna and the comfort of steaming soup. Make an extra batch to keep around for leftovers.

• Vegan Scalloped Potatoes

These vegan scalloped potatoes are as delicious as they are easy to make Woohoo! All you need is twenty minutes to prep the dish which requires slicing potatoes thin and mixing the cheese-flavored sauce.

• Vegan “Cheesy” Broccoli and Wild Rice Casserole

When you’re looking for the perfect side dish to complement all of your holiday mains, this vegan broccoli and wild rice casserole is a winning choice. This dish is made with vegan butter, soy milk, and non-dairy cheese for the ultimate cheesy, gooey-tasting indulgence. All you need is 15 minutes to prep the ingredients and let the rice cook slowly for 45 minutes, and it will be rich and satisfying, almost like a risotto.

• Mini Dairy-Free Spiral Veggie Tarts

These beautiful vegan mini spiral veggie tarts are perfect as individual little main dishes for the holidays. You can serve them with a big green salad, roasted brussels sprouts, or any of your favorite festive side dishes.

•  Epic Vegan Cheese Board

There are no rules for making an epic vegan cheese board, so you can get as creative as you want here. That said, here are six tips to make sure your vegan cheese board is show-stopping every time.

Merry it Up with Vegan Christmas Cocktails

Festive Christmas cocktails are just a shake and a stir away. Make one of these five seasonal drinks as your signature pour to welcome guests to your holiday get-together or family dinner.

• Plant-Based Whiskey Sour

For those who love a tart, bitter, sour drink, make them this plant-based whiskey soup and strain the liquid into a martini or old-fashioned glass. Garnish with a citrus peel.

• Plant-Based Gin Fizz

For all your gin lovers, there’s nothing better than a foamy fizz. For this drink, pour the mixture into a highball glass and top with club soda and lemon for garnish.

• Bee’s Knees with no stinger (i.e., no honey)

Forget the honey, but still enjoy this vegan Bee’s Knees and strain this drink into a coupe glass.

• Perfect Martini

Shake this martini like you’ve never shaken one before, and that’s the secret to the perfect martini. Pour into a martini glass and garnish with olives.

• Milk Punch

Actually, this drink is made with almond milk. Pour the warm mixture into a glass mug and garnish with nutmeg and cinnamon stick.

Now that your entire Christmas menu is planned out and checked off your to-do list, we can also assist with last-minute gift ideas for the vegan or eco-minded on your list with our guide to 33 gifts or our list of stocking stuffers for under $25.

The post Your Vegan Christmas Guide: 32 Plant-Based Holiday Recipes appeared first on The Beet.

Each recipe will feed the whole family, and help you get closer to reaching your health goals by eating plant-based. Now when you come home after work or a workout, you know dinner will be done in no time.

Easy Vegan Recipes Everyone Will Love

We’ve all been there, standing around the kitchen for what feels like forever, waiting for the carrots to cook through or the potatoes to get soft enough to chew. And if you’re cooking for more than yourself, someone is likely to ask, “how much longer until dinner is ready?”

Now, they’ll be surprised at how quickly the meal was ready and how delicious it tastes. These no-fuss recipes are restaurant quality at fast-food service!

Easy Vegan One-Pot/Pan Dinners

The secret to meals in minutes: For the quickest ways to cook dinner and clean up, make easy vegan one-pot or one-pan dinners. You’ll find in the recipe list below that many of the recipes simply just call for one pot or pan, whether it’s a stew or a pasta dish.

Take our Southwest Hash, for example, this recipe can be enjoyed at any time of the day and makes for a delicious breakfast and dinner. All that’s required is to sautee your vegetables and potatoes with oil and spices in one pan and heat your tortilla in the same pan. Then you’ll stuff your tortilla with the veggies and sweet potatoes and enjoy this dish like a folded taco.

1. Vegan Thai Green Curry

Prepared in ten minutes and cooked in twenty, make this vegan Thai green curry for dinner in just half an hour. Flavorsome seasonings like garlic, ginger, Thai basil, and lemongrass infuse a rich coconut milk broth, and fresh, tender vegetables make every bite seem better than the last.

2. Easy Vegan Pumpkin Curry

In just fifteen minutes you can have the most delicious, flavorful pumpkin curry made with coconut milk and silken tofu. This comforting dish is easy to make and feeds the whole family.

3. Chickpea and Avocado Grain Bowl With Creamy Tahini Dressing

For a healthy dinner option, make this fiber-filled chickpea and avocado grain bowl with creamy tahini dressing that’s completely dairy-free.

4. Ramen Noodle Salad with Kimchi

Made in just twenty minutes, this comforting ramen noodle salad with kimchi is full of flavor and crunchy texture.

5. Loaded Sweet Potato Rounds With Vegan Goat Cheese and Cranberries

Ready in thirty minutes, these Loaded Sweet Potato Rounds are baked into caramelized perfection and topped with vegan goat cheese and cranberry mash for the perfect sweet and savory bite.

6. Creamy Vegan Pasta Packed With Nutrients

Ready in thirty minutes, this pasta recipe is simple and delicious. The pine nuts add a buttery taste and crunchy texture to finish.

7. Vegan Pasta Primavera

Packed with hearty vegetables, this easy vegan pasta primavera is a quick, no-waste dinner ready in just thirty minutes.This recipe is a great way to use up your veggie scraps!

8. Dairy-Free, Vegan Vegetable Risotto

Made in thirty minutes or less, you can easily throw this dairy-free vegetable risotto together for a quick weeknight dinner or last-minute side dish.

9. Vegetable and Quinoa Stuffed Peppers

This nutritious stuffed pepper recipe is made with vegetables, quinoa, and pecans and has the option to cook in your Instant Pot or in the oven.

10. Vegan Chana Masala

In just thirty minutes you can dive into the delicious taste of vegan chana masala, and enjoy a healthy dinner. Chickpeas are an excellent source of plant fiber and protein.

11. Spicy Maple Mustard Tofu With Vegetables

Prepared in fifteen minutes, and cooked in fifteen minutes, this spicy maple mustard tofu with vegetables is the perfect sweet and savory dish for dinner.

12. One-Pan Vegan Southwest Sweet Potato Hash Wrap

Enjoy this easy one-pan southwest sweet potato hash wrap for breakfast, lunch, or dinner. Taste the bold flavors of this dish which feature spices like cumin, ancho chiles, and smoked paprika to spice things up.

13. Black Pepper Tofu With Rice and Broccolini

In less than twenty-five minutes you’ll have a complete dinner with tofu, rice, and broccolini. Most ingredients you’ll already have on hand!

For our full list of vegan dinner recipes, check out our column on The Beet.

The post 13 Family Dinner Recipes in 30 Minutes or Less…Easy and Vegan! appeared first on The Beet.

Lentils are one of the most affordable, shelf-stable, healthiest plant-based protein sources. They’re packed with health benefits –– one cup of boiled lentils contains 16 grams of fiber which helps slow digestion and keep us feeling fuller longer.

The legume also contains 18 grams of plant-based protein which helps our cells and muscles repair and stay strong. In addition to fiber and protein, lentils are known to be heart-healthy food thanks to their low sodium and saturated fat count. Naturally, lentils contain a plant chemical called polyphenols that are full of antioxidants and help fight oxidative stress and free radicals that over time can cause disease and certain cancers.

Choose from one or all of our ten vegan lentil recipes and reap the benefits while you enjoy delicious, comforting meals all fall and winter long.

1. One Pot Recipe: Healthy Moroccan-Style Vegan Lentil Stew

This stew is thick, hearty, warming, and comforting –– perfect for colder days. It’s packed with protein-rich lentils, nutritious veggies, and flavorful, aromatic spices that make your kitchen smell wonderful.

Recipe: Moroccan-Style Vegan Lentil Stew

2. Vegan Sweet Potato Shepherd’s Pie

This vibrant sweet potato and lentil Shepherd’s pie is packed with hearty vegetables and savory spices like thyme and rosemary. It’s guaranteed to fill your kitchen with warm and cozy aromas that will put you in a festive mood.

Recipe: Vegan Sweet Potato Shepherd’s Pie

3. Lentil Sweet Potato Salad

Looking for a hearty salad recipe that’s full of flavor? Make this sweet potato and lentil salad on a bed of kale and top it with hummus.

Recipe: Lentil Sweet Potato Salad

4. Vegan Lentil Burger

This low-calorie recipe combines lentils with fresh vegetables, herbs, and seasonings with an egg replacement made with flax seeds and water to form the perfect patty.

Recipe: Vegan Lentil Burger

5. Red Lentil Salad with Homemade Dressing

The key to simple salads is to make sure the produce is fresh and you use good-quality olive oil and salt! (Note: tomatoes work really well in this dish.)

Recipe: Red Lentil Salad with Homemade Dressing

6. The Best Vegan Gluten-Free Lentil Meatballs Everyone Will Love

Lentils are the perfect meat subsite thanks to their ability to replicate a meat-like texture. Enjoy this recipe over mashed potatoes.

Recipe: The Best Vegan Gluten-Free Lentil Meatballs

7. Chickpea and Lentil Burger With Vegan Tahini

Veggie burgers are a great way to include these high-protein legumes, such as this recipe with lentils and beans. Serve this burger with a side salad, a drizzle of good chili sauce and vegan tahini.

Recipe: Chickpea and Lentil Burger With Vegan Tahini

8. Sweet Potato and Lentil Tandoori Curry

This curry is a filling dish that is rich in antioxidants, fiber, and protein. The sweet potato and lentil combination make this dish hearty and filling.

Recipe: Sweet Potato and Lentil Tandoori Curry

9. The Best Meatless Meatballs With Eggplant and Lentils

Turn lentils and eggplant into a meatless meatball recipe and enjoy this recipe over spaghetti. Add in your favorite red sauce or make it homemade.

Recipe: Meatless Meatballs With Eggplant and Lentils

10. Vegan Shepherd’s Pie

Mashed potatoes over lentils make the perfect meatless Shepard’s pie to enjoy for dinner on a cold night or to serve as a main dish during the holidays.

Recipe: Vegan Shepherd’s Pie

For more great plant-based dishes, check out The Beet’s recipe library. 

For more lists of recipes, check out:

• 7 simple plant-based recipe ideas for under $1 a serving
• 7 popular plant-based soup recipes
• 7 easy plant-based breakfast recipe ideas 
• 8 heart-healthy plant-based recipes to lower your lifetime risk
• 7 one-pot vegan recipes
• 10 vegan soups and salads recipe

The post 10 Vegan Recipes to Make With a Bag of Lentils appeared first on The Beet.

Take our jackfruit enchiladas, for example, which taste just like shredded meat. They’re so much like the real thing that anyone would struggle to guess the difference in a blind taste test. Or the meat-less wonton soup, with dumplings full of tofu that tastes exactly like meat crumbles. With these recipes, it’s very possible your Meatless Monday may turn into a “meatless month.”  You’ll be tempted to add more meat-free plant-based days to your week with these drool-worthy breakfast, lunch, and dinner recipes.

What is Meatless Monday?

Meatless Monday means cutting meat from your diet on … you guessed it, Monday. The movement was started in 2003 by health advocate Sid Lerner in association with the Johns Hopkins Bloomberg School of Public Health and it was a hit from the start.

Meatless Monday then became a more popular movement in 2009 when Ghent, Belgium became the first city outside of the United States to go meatless and Sir Paul McCartney, a life-long vegetarian, introduced it to the U.K. Fast-forward to 2022, the hashtag #MeatlessMonday has over 1 million posts on Instagram, and as more people adopt a plant-based approach, it’s only expected to grow. So we rounded up these 21 meat-free recipes to make it easier for you to participate as well.

Why Eat Less Meat?

Eating less meat – or no meat at all – is better for the planet and your health (not to mention farmed animals). If everyone went plant-based for one day a week for a year, the U.S. would save 100 billion gallons of water,1.5 billion pounds of crops to feed livestock, 70 million gallons of gas, and allow 3 million acres of land to remain untouched.

One plant-based day a week has the power to reduce our collective greenhouse gas emissions by 1.2 million tons of carbon dioxide, according to environmental experts. Not to mention, eating plant-based can help you save $1,260 on groceries a year according to one study.

 21 Meatless Recipes Everyone Will Love

Make these recipes on Monday, or all week long on repeat.

1. Vegan Southwest Sweet Potato Hash Wrap

Dig into the bright colors and bold flavors of this southwest sweet potato hash which features spices like cumin, ancho chiles, and smoked paprika to spice things up. This recipe, created by developers who go by the name Broke Bank Vegan, is affordable and checks out at less than $1 a serving.

Recipe: Vegan Southwest Sweet Potato Hash Wrap Recipe 

2. Easy Meatless Wonton Soup

If you like a more meaty filling, you can use ground vegan chicken or beef, textured vegetable protein (TVP), or shredded seitan. Or, add more veggies to your filling. White cabbage, napa cabbage, bok choy, broccoli, or daikon radish are great additions. You can also play around with the seasoning and ratios. Use more mushroom sauce, reduce the soy sauce, add extra spices, omit the oil, or make it all spicier.

Recipe: Easy Vegan Wonton Soup by Evi Oravecz

3. Smokey Street Style BBQ Tofu

This smoky baked tofu from chefs Derek and Chad Sarno in the Wicked Kitchen is easy to make, super satisfying, and packed with protein. It’s got a melty, cheesy top crust and a crispy, savory bottom crust. Serve it with garlicky green beans and chips, mashed potatoes, rice, or Asian-style noodles.

Recipe: In the Wicked Kitchen’s Smokey Street Style BBQ Tofu

4. Creamy Vegan Carbonara with Shiitake “Bacon” 

We’ve got mad love for these shiitake mushrooms, which are prepared like crispy bacon, in a recipe by Derek & Chad Sarno in the Wicked Kitchen. The taste and texture of these mushrooms are amazing and work in a variety of dishes.

Recipe: Creamy Vegan Carbonara Recipe with Shiitake “Bacon” by Derek and Chard Sarno 

5. Saucy Cauliflower Tacos

Your tacos just got a major upgrade, and a kick of spice with this easy recipe from celebrity chef Mark Bittman who knows how to make any ingredient taste better.

Recipe: Saucy Cauliflower Tacos by Mark Bittman

6. Tempeh Ragu Lasagna by Mark Bittman

Mark Bittman shared his favorite vegan lasagna, with a red sauce you can use over and over. The star in this dish is the vegan ragu, which can show up in many forms, and rightfully so: It’s so easy to substitute for meat that shows up in classic ragu because so many different foods can do the trick. And none does it better than tempeh, with its superb chewiness, strong umami flavor, and superior nutritional (and of course ethical) profile. The tempeh helps create a sauce that is in many ways as good as or better than the original.

Recipe: Mark Bittman’s Dairy-Free Tempeh Ragu Lasagna

7. Potato Wellington With “Turkey” Gravy

Derek and Chad Sarno created this faux turkey dish around the holidays but we think it hits the spot any time. Want to really impress your meat-loving partner? How about a thick medallion of buttery crisp puff pastry wrapped around a super savory potato mash, topped with chewy King oyster mushroom “turkey” and creamy kick-ass gravy? I think yes.

Recipe: Wicked Kitchen’s Potato Wellington With “Turkey” Gravy Recipe

8. Essential BBQ Mushroom Steaks

Derek and Chad Sarno are mushroom lovers from way back and have figured out how to make mushrooms taste identical to steak. Their take: “We love shrooms, and we love everything they can do for us, for the planet, and for the animals. They’re so much better than meat!” And judging by current mushroom trends, we’re not alone. Mushrooms can become everything from nutritious meaty food to sustainable clothing.

Recipe: Essential BBQ Mushroom Steak by Derek and Chad Sarno In the Wicked Kitchen 

9. Vegan Buffalo Chicken Dip

Made with meaty pulled jackfruit, creamy cashew-based cheese, and spicy red-hot sauce, this dip delivers big, bold flavors that will have everyone lining up for seconds!

Recipe: Vegan Buffalo Chicken Dip Recipe by Broke Bank Vegan

10. Vegan Pâté

Pâté (pronounced pah-TAY) means ‘paste’ in French. It is traditionally made of meat and served as a fancy appetizer. Luckily, you don’t have to miss out on this amazing dish just because you don’t eat meat. Our vegan version is just as delicious as the original one.

Recipe: Vegan Pâté by Evi Oravecz

11. Crispy and Savory Cauliflower Wings

One of the best things about eating a plant-based diet is experimenting with alternatives to the foods you used to love. Who knew that cauliflower could replace chicken wings and taste just as good, if not better. The simple trick is to coat and rub the vegetable in this smokey, barbeque ‘chicken’ spice made with plants to deliver the same taste that’s seasoned on meat.

Recipe: Vegan Cauliflower Wings by Christie Vanover

12. “Chicken” + Brussels Salad

Can’t imagine eating a salad with chopped chicken on top? Try this recipe: We took Sweetgreen’s Chicken + Brussels salad and made it meat-and-dairy-free by replacing chicken with roasted tofu and dairy dressings and cheese with the plant-based alternative.

Recipe: How to Make Sweetgreen’s Chicken + Brussels Salad Vegan by JD Raymundo

13. “Chicken” Guacamole Greens Salad

Just to have options, here’s another popular salad on the Sweetgreen menu, normally made with chicken, but this time swapped with tofu.

Recipe: “Chicken” Guacamole Greens Salad by JD Raymundo 

14. Vegan Stuffed Cabbage Rolls with Smoked Tofu

Cabbage rolls in various forms are very popular across Europe: They are usually stuffed with meat and grains and then are cooked, steamed, baked, or fried, and served with different sauces.

Luckily a plant-based version can be just as hearty and satiating as a traditional one. Our vegan cabbage rolls are stuffed with a flavorful mix of smoked tofu, kidney beans, tomato, rice, almonds, and lots of spices. Then they are baked until nice and crispy with some tomato sauce.

Recipe: Vegan Stuffed Cabbage Rolls with Smoked Tofu Recipe by Evi Oravecz

15. Kale “Chicken” Caesar Salad

Are your Caesar salads normally topped with chicken? Make this vegan recipe with tofu and a homemade dairy-free dressing.

Recipe: Kale “Chicken” Caesar Salad by JD Raymundo 

16. One-Pot Vegan “Beef” Stew

Onions, celery, carrots, potatoes, and green peas are the base of this stew. Tender jackfruit pieces look and taste just like beef chunks. It’s all cooked in the mix of a well-spiced broth and Guinness beer, which will give your stew an amazing depth of flavor.

Recipe: Vegan Irish Beef Stew by Evi Oravecz

17. Vegan Chickpea Pot Pie

This Chickpea Pot Pie is loaded with protein-rich chickpeas and mixed with hearty vegetables like carrots, celery, and green peas. This recipe was created by Broke Bank Vegan and is both delicious and affordable, netting out at less than $1 a serving. Make enough to have leftovers for lunch and enjoy eating healthy for less!

Recipe: Vegan Chickpea Pot Pie Recipe for Under $1 a Serving by Broke Bank Vegan

18. Vegan Sweet Potato Shepherd’s Pie

This vibrant sweet potato and lentil Shepherd’s pie is packed with vegetables and savory spices like thyme and rosemary. Lentils make the perfect plant-based protein source to use in this recipe, pairing well with vegetables like carrots, celery, mushrooms, and tomatoes. You’ll already be thinking about seconds after your first bite!

Recipe: Vegan Sweet Potato Shepherd’s Pie Recipe by Broke Bank Vegan

19. Vegan Jackfruit Enchiladas with Queso Fresco 

Whether you’re team red or green enchiladas, you’ll love this one-of-a-kind authentic Mexican recipe that’s healthier and more affordable than most traditional versions. This recipe calls for pulled jackfruit instead of meat.

Recipe: Vegan Enchiladas Made with Jackfruit and Queso Fresco by Broke Bank Vegan

20. Spicy Chickpea Burger

This burger is very easy to make and uses vital wheat gluten to give it a meaty texture. If you would like to make this chickpea burger gluten-free you can substitute the vital wheat gluten for oat flour or chickpea flour. In terms of assembling this burger, keep it simple: Chickpea patty, lettuce, vegan cheese, and a simple spicy mayo.

Recipe: Spicy Chickpea Burger by JD Raymundo

21. Vegan and Gluten-Free Lentil Meatballs

These meatballs are made with lentils, a healthy source of plant-based protein. Serve them with pasta, cauliflower mash, in a sub, or simply by themselves, they taste delicious prepared any way you choose.

Recipe: Vegan and Gluten-Free Lentil Meatballs by Britt Berlin

For more great plant-based dishes, check out The Beet’s recipe library. 

For more lists of recipes, check out:

• 7 simple plant-based recipe ideas for under $1 a serving
• 7 popular plant-based soup recipes
• 5 high-fiber recipes that help boost weight loss
• 7 easy plant-based breakfast recipe ideas 
• 8 heart-healthy plant-based recipes to lower your lifetime risk
• 7 one-pot vegan recipes
• 10 vegan soups and salads recipe
• 4 Sweetgreen Salad Recipes Made Vegan and Affordable 

The post 21 Easy, Delicious Meat-Free Recipes Everyone Will Love appeared first on The Beet.

Just because you eat plant-based doesn’t mean you’ll miss out on your old favorites: If you love the taste of eggs, try our chickpea-based frittata that tastes just as good, if not better, than the real thing. Or, if you’re looking for a hearty, healthy breakfast that will last you all week, try our eggplant shakshuka with Middle Eastern spices.

We also added a breakfast classic, sweet and savory oatmeal created by celebrity chef Matthew Kenney who elevated the oats by adding unexpected toppings like tomatoes or avocados for a delicious umami taste.

7 Easy Plant-Based Breakfast Recipe Ideas

Each plant-based recipe is simple to make and tastes delicious. Pick your favorite recipe and make it on repeat.

1. Chickpea Vegetable Frittata

Start your morning with a slice of eggless frittata that contains almost 15 grams of plant-based protein, ample B vitamins, and no gluten. Plus, if you’re making this recipe to share, the entire breakfast will cost less than $4 to make. To add variety, try using bell pepper, spinach, and red onions. But you can make this recipe even more cost-effective by using up leftover veggies like mushrooms, potatoes, broccolini, asparagus, cherry tomatoes, green beans, and more.

Click for the Chickpea Frittata recipe.

2. Southwest Sweet Potato Hash Wrap

Dig into the bright colors and bold flavors of this southwest sweet potato hash which features spices like cumin, ancho chiles, and smoked paprika to liven things up. This vegan hash is made with crispy golden sweet potatoes and mixed with protein-packed black beans, sweet corn, fresh kale, and more.

Click for the Southwest Sweet Potato Hash Wrap.

3. 5-Ingredient Banana Pancakes

Golden and crisp on the outside, super fluffy and light on the inside, and full of yummy banana flavor! These pancakes are as easy to make as they are delicious. You only need 5 simple vegan ingredients, they can be made gluten-free, and they take about 20 minutes to whip up! These are going to be your go-to pancake recipe. Give them a try and you’ll find out why – the whole family is going to love them!

Click for the 5-Ingredient Banana Pancakes.

4. Matthew Kenney’s Sweet and Savory Oatmeal

Celebrity chef Matthew Kenney shares one of his favorite plant-based breakfasts, sweet and savory oatmeal. Overnight oats are not only hearty and healthy but they are extremely versatile. With so many different fillings, toppings, and mixes, this overnight delight easily becomes a go-to recipe.

Click for the Matthew Kenney’s Sweet and Savory Oatmeal.

5. Blackberry Basil Yogurt Toast

This unique recipe is the perfect combination of flavors. The plain dairy-free yogurt adds a smooth tartness, blackberries bring sweetness, and the basil adds a fresh finishing touch.

Click for the Blackberry Basil Yogurt Toast.

6. Mini JUST Egg Muffins

In this fun breakfast, instead of making an entire pie of frittata, you’ll fill muffin tins with JUST Egg and other healthy ingredients to create decadent and fluffy JUST Egg mini frittata bites. These mini frittatas are as easy to make as they are adorable. After you slice and dice your vegetables, simply add them to the bowl of JUST Egg and pour the mixture into each cup, then bake and devour.

Click for Mini JUST Egg Muffins.

7. Eggplant Shakshuka with Middle Eastern Spices

Eggplant and mushrooms come to life with the Middle Eastern spice blend in this recipe. This dish is a great high-protein breakfast to make for brunch with your friends! Eggplant is a high-fiber, low-calorie food that has been linked to lowering cholesterol, promoting weight loss, and managing blood sugar.

Click for Eggplant Shakshuka with Middle Eastern Spices.

For more lists of recipes, check out:

• 7 simple plant-based recipe ideas for under $1 a serving
• 7 popular plant-based soup recipes
• 5 high-fiber recipes that help boost weight loss

The post 7 Easy Vegan Brunch Recipe Ideas to Make Christmas Morning appeared first on The Beet.

By one account, the next batch of Rhode products will be some six months out before it can get delivered into the hands of those who have pre-ordered their Rhode beauty. Bieber told insiders that she planned to start small, with just five products, and then grow. Her fans had other ideas.

Rhode Skin launched and instantly became one of the quickest sell-outs in beauty history. One reason: Her glowing skin. Bieber says the secret to skin success is to keep things simple. Her mantra: “Simplicity is key.” That includes her diet, which is a plant-forward approach to eating whole foods, mostly plants, and staying away from processed junk.

While you wait for your Rhode products to come, you can eat like Hailey Bieber (HB) and enjoy naturally clear skin. One way is to stay hydrated by drinking water all day long, as HB does. Another trick is to lower inflammation by avoiding dairy, which has been linked to inflammation and may cause acne breakouts. Thirdly, stick to a mostly gluten-free diet as well, just as Bieber does.

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Rhode’s”Uncomplicated” Success

Before starting the brand, Bieber enlisted a small group of 10 trusted experts who understood her “less is more” philosophy and helped her bring her vision for  “uncomplicated essentials” to life. Bieber’s personal style is easily noticeable in Rhode’s simple packaging and modern branding. She chose to focus on no-frills but high-impact areas like glossy lips and glowy highlighted cheekbones, as well as helping users gain a clear complexion.

Hailey’s dedication to living a clean, low-environmental-impact life is one of the many reasons vegan, gluten-free, and cruelty-free products resonated with fans. “I didn’t think it was right to make products that weren’t good for the environment,” she said in a video. And it’s paying off: The company is predicted to make $14.5 million in its first year, according to Vanity Fair, as demand exceeds supply.

Just two days ago, the company revealed that the team was not fully prepared for the volume and now they’re faced with a shortage of supply which has led to a waitlist of more than 800,000 people with an estimated wait time of six months. The products focus on hydrating skin, creating a healthy barrier to restore your natural glow with natural ingredients.

So, while Rhode products are in the works, gear up for clear skin by avoiding dairy. Here’s why dairy causes inflammation in your skin.

The Dairy and Acne Connection

Simply put, “two servings of dairy can raise your chance of acne outbreaks,” according to writer Anna Keev,e who interviewed Jonar de Guzman, M.D., a board-certified physician in Internal Medicine with a Lifestyle Medicine certification.

“Hormone imbalances can trigger acne,” Guzman said, as well as sugary, high-processed foods. The hormones in milk include prolactin and steroids including estrogens, progesterone, corticoids, and androgens, and can lead to a significant imbalance in human and animal natural hormone growth, according to research.

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What Is Hailey Bieber’s Diet?

Hailey Bieber’s diet is as simple as her skincare routine: Stay hydrated, eat mostly plant-based foods and avoid junk. Recently she’s been eating more plant-based foods than ever (and she kicked meat to the curb for several months) as seen on her Instagram stories: Bieber tends to eat gluten-free and limit her sugar and meat intake as much as she can.

Hailey Bieber’s Breakfast

For breakfast, HB keeps it clean. She usually starts her day with some kind of green juice loaded with fresh vegetables, but more recently she’s been seen walking around Los Angels drinking her Strawberry Glaze Skin Smoothie from Erewhon Market. You can order HB’s smoothie from the gourmet market for a break-the-bank price or make it at home with the following ingredients:

• Almond Milk⁠
• ⁠Strawberries⁠
• Vanilla Collagen⁠
• Hyaluronic Acid⁠
• Coconut Cream⁠
• Sea Moss Gel
• Avocado⁠ ⁠
• Maple Syrup⁠
• Dates⁠
• Housemade Strawberry Glaze⁠

Hailey Bieber Went Meat Free

Last summer, Bieber storied a picture of a homemade gluten-free lemon poppy loaf cake next to what appears to be a latte. “Over the past 2 and 1/2 months, I completely cut meat (other than fish) out of my daily eating and have been sticking to more vegetarian/vegan dishes. I have never felt better! Feel so clear and energetic. Just sharing for anyone who may be thinking about cutting out meat.”

What Hailey Bieber Eats for Lunch

Lunch is a no-brainer for HB. She loves a Kale Cesar without croutons because she tries not to eat gluten as much as she can. For a hearty vegan Kale Cesar recipe made with chickpeas instead of croutons and tempeh for added protein and texture, try The Beet’s recipe.

What Hailey Bieber Eats for Dinner

Since then, HB has posted all sorts of homemade plant-based eats. A picture of brothy vegetable soup was captured in her Instagram story and she wrote in a text, “plant-based soup for dinner is delish!!” For a similar plant-based soup recipe, try The Beet’s homemade Tuscan Chickpea Soup.

When Bieber indulges, she does it the plant-based way. HB is a big fan of Monty’s Good. Burger, a Los Angeles-based fast-food chain known for its meat-free burgers that are made with Impossible meat. Bieber posted a picture of three meat-free burgers, two dairy-free milkshakes, and a tray of french fries.

For more celebrity diets, check out The Beet’s Lifestyle and Culture articles.

The post Try Hailey Bieber’s Clear Skin Diet While Waiting for Your Rhode Beauty appeared first on The Beet.

Calabrese’s journey to a raw vegan diet and feeling like the best version of herself wasn’t always smooth sailing. She likes to point out that “you can’t change from A to Z overnight.” In her teen years, she was a meat-eater and modeled for top national magazines and commercials. In her 20s she “fooled around with a vegetarian diet” because meat-free was the thing to do back in the Peace, Love, and Anti-War 60s. “I was a hippy chick living in New York, and many hippies were vegetarian,” said Calabrese. Instead of getting into sex, drugs, and rock and roll, “I figured out that a veggie diet was the part worth holding onto.”

Way before her time, Calabrese decided to eliminate dairy from her diet altogether and transitioned fully over to a vegan lifestyle, which she described as “easy” since she was more than halfway there as a vegetarian. In the ’70s, a vegan diet was still a rarity, and there were far fewer options other than soy milk, and certainly no Beyond Burgers, Impossible meats, Oatly coffee creamers, or Just Eggs.

Humans are the only animals on the planet that cook their food, she points out

Calabrese was in her 30s when she met a naturopath and raw food advocate who would change her life. Calabrese learned from the research and experiences of Dr. Ann Wigmore, that many of the nutrients in foods get diminished by cooking, and so she decided to make the switch from a vegan diet to become a fully raw vegan approach. Just a few days into eating the dried fruits, leafy green vegetables, nuts, and seeds required when you go raw vegan, Calabrese felt she was destined to eat this way for the rest of her life. “Humans are the only animals on the planet that cook our food,” she says now.

Calabrese explained that since adopting a raw vegan diet she has never felt better. “I have the same body measurements as I did when I was 18 years old, I completely cleared up my skin, I treated my constipation problems, and I have tons of energy, even though I sleep just four hours every night.”

For Calabrese, there is no turning back, she’s been a raw vegan for 40 years and continues to take care of her “greatest machine,” her body. In 2000 she opened the very first raw vegan food restaurant in Chicago and added an upscale twist to the then-not-so-popular cuisine with a sophisticated ambiance, elevating raw food to a new level. Through her successes, Calabrese starred on The Oprah Winfrey Show, which expanded her brand and network. Since then, she’s launched her own cookbook: Soak Your Nuts, and a website to educate others about natural living foods.

The Beet chatted with Calabrese via Zoom to learn more about her personal experience with a raw vegan diet, how to get started, advice for our readers, and powerful mantras that will motivate you to live a healthier and more fulfilling life.

The Beet: When did you go raw vegan, and why?

Karyn Calabrese: I went raw vegan close to 40 years ago. I was fortunate enough to meet Dr. Ann Wigmore, who was a pioneer of the raw vegan moment at the time. I went to the Optimal Health Institute in Boston, but I had met her even before that. I had been vegetarian, then I went vegan, so I had bridges on my way to raw veganism, and once I got there, there was no going back. When I was a meat-eater, all throughout my teen years, I was relatively healthy; I didn’t have weight issues, only skin issues, and constipation. Then I became a vegetarian, and I felt fabulous and then vegan and felt even better, but when I became raw, there was no comparison. I was fortunate enough to go through the stages, so I understood exactly how each type of diet made me feel.

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TB: How did Dr. Wigmore inspire you to go raw vegan?

KC: I felt like I could change my biochemistry after working with her, which made it easier to continue to eat raw than just by someone lecturing me to eat this way because motivation and determination can only last so long.

TB: What’s the most significant difference you’ve felt from vegan to raw vegan?

KC: For one thing, I noticed that my emotional and physical feelings improved. I became more in tune with the world around me; I was no longer separate from the trees, soil, and nature. It’s not just a physical change, but a spiritual one.

TB: What drew you to raw veganism specifically?

KC: It was a natural evolution for me. I evolved from being a meat-eater to being a vegetarian to being vegan to being a raw vegan because I think we all intuitively know how to eat. We’re instinctual animals, so we are born knowing how and what to eat. We’ve just forgotten because the world isn’t set up to eat this way.

Becoming a raw vegan is a process of reading, learning, and realizing that it’s challenging to go from a to z overnight. When I became a raw vegan, no one had even heard of it. I have the second oldest raw food restaurant in the country. The first one was opened in Atlanta and I opened mine in Chicago about 35 years ago, called Karyn’s On Green. Nobody had ever heard of raw vegan food! People would walk past my restaurant and pretend to gag and would say, “what’s she talking about? Raw vegan food?” After I was featured on Oprah’s show, everything changed. People started to learn about raw foods, and it became more popular. It’s still not mainstream, but way more people know about it compared to forty years ago.

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TB: If you don’t mind me asking, how old are you?

KC: I’m 74: No botox, no surgery, nothing. I have the same body I had at 18 too! I have a 24-inch waist 34-inch hip. I take a professional ballet class with girls 18 and under, and I’m 74 years old. All of the women in my family died overweight and young. That was a huge motivation for me to stay healthy.

TB: How do you teach people to eat healthier, or raw vegan?

KC: I don’t believe you can go from A to Z overnight. Your body has internal biochemistry that you can’t just change overnight. I’ve been teaching cleansing and detoxing classes for forty years, using a lot of what I learned from Dr. Winmore. I believe a good detoxification program is a way to go. If you’ve been eating dairy for a lifetime, it’s still in there, and it’s going to call for me. That’s where cravings come from. If you haven’t filled in nutritional holes, it can be challenging. There are many roads to take, so you just have to find what resonates with you.

TB: What do you typically eat in a day?

KC: I don’t categorize what I eat into three meals. We’re not born with a little tag on our foot that says feed at 9, 12, and 6. You’re supposed to eat for one reason: you’re hungry, and your cells are calling for fuel.

I start my day off with water because that’s what your body is looking for. If I feel hungry, I may have a juice or a piece of fruit. I don’t eat a lot, I always tell people to look at their fist, it’s the size of their stomach and it’s tiny! People eat way too much. I make a potato or make raw bread. I eat lots of greens to make sure I get enough chlorophyll. It’s so important because it shares the same molecular structure as our blood. Today, for example, I was starving, so when I went into the restaurant, I had some salad they had made and added a little avocado. I was satisfied; I don’t believe we’re supposed to eat so that we’re full.

We’re supposed to eat to be satisfied. I’ll munch on dehydrated snacks; I prefer snacking to meals. I also only sleep four and a half hours a night. I haven’t been sick in over 40 years! I went through menopause with no symptoms. I also don’t drink, smoke, or do drugs. Food isn’t a massive part of my life. I play the piano, dance, read all kinds of books. I try to live a well-rounded life that isn’t about being a raw foodist.

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TB: What do you order at restaurants?

KC: I’m married to a man who is not a raw foodist or a vegan. We’ve been together for 37 years. If we go out to a restaurant, I’ll order a vegetable side dish and ask if they can serve it uncooked. I always have an avocado in my purse to add to meals, and I’ll order a salad. I carry dressings with me, or I’ll just eat before going out; I don’t wait for dinner. I don’t have a problem because I’m very comfortable. I don’t criticize or judge people for what they chose to eat. I want everybody to feel comfortable around me no matter their food choices because it’s an evolution for all of us. Nobody will listen to you if they don’t like you, so I try to stay pleasant and non-judgmental.

TB: Are you convinced raw veganism is the secret to anti-aging?

KC: 10,000 percent! You’re stepping into what God created for you; humans are the only animals that cook their food. Every animal was intended to eat raw. You get new cells every seven years and tissues every three months, so your body is in an ongoing process of recycling itself. If it gets the right material, it will recycle itself, but if it doesn’t get the suitable material, you’re going to get old, tired, overweight, and sick.

TB: Do you have any advice for The Beet readers?

KC: I want to tell people to make it a joyful journey! Get over labels, set an intention for yourself, and look at it every day. If you slip up, practice kindness to yourself, and remind yourself it’s just part of your evolution. We’re here to evolve. Enjoy your evolution; don’t make yourself miserable during the process.

TB: Do you have a mantra you live by?

KC: I pray and meditate every morning. I do an ayurvedic ceremony every morning. I just make sure I accept life the way it comes for me. It’s finding the lesson in what you’re given and going over the hurdle rather than sitting behind it or trying to get around it. Find the lesson in evolving.

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