Tuesday, February 13, 2018


Whether you are making breakfast in bed for your love, or your kids. Having a sweet lunch date, or a romanic dinner, these are tried and true dishes are easy to prepare, but seem like you spent WAY to much time in the kitchen, shhhh I wont tell if you don't, haha. I'll be making some of these for my family on Valentine's Day. I hope you enjoy your Valentine's Day and treat yourself with the same amount of love you are giving to others, because YOU deserve it! MUCH LOVE~ Des!

Oat pancakes These pancakes are easy even on a weekday. 

Breakfast Sausage We always have sausage in the freezer ready to heat up for any special occasion when you want to seem like your going that extra mile without much work involved.

Creamy Baked Pasta can be prepped the night before. Make the sauce and pasta put in the oven safe dish cover and pop in the fridge. When your ready to bake top with bread crumbs and pop it in the oven. I'll be really honest... it's delicious without the bread crumbs and extra step of baking.

Asian Noodle Bowl with Baked Tofu is a great lunch super fast to make.

Vegan Crab Cakes are a show stopper! They are unbelievably delicious but again so easy to pull together.

Or this Chickpea Loaf is so filling and comforting. You can get this ready for the oven the night before too!

Lasagna is always a great idea for special occasions.

Lasagna Soup If you don't have time to make this Lasagna and bake it make this.

Potato Broccoli Soup Cozy up next to a fire or a movie and eat this amazing.

Chocolate Cake this is such an easy cake that literally takes no time and you probably have everything you need on hand.

Chocolate Chip Cookies are something that we take when our kids need to have options and share with others so if you or your kids are having a Valentine' day party make these and everyone will thank you!

Monday, January 15, 2018


This soup is everything I've ever wanted in a soup. It is hearty, healthy and oh so delicious! As quick and easy my Easy Vegan Lasagna is, this is even quicker, easier and the taste just as amazing! AND, I get to use one of my favorite kitchen gadgets.... The Instant Pot! If you don't have one don't worry, I've got you covered, with a stove top version. The whole family loved it or I wouldn't be sharing it. Even Ethan loved it. He is beginning to like tomato based dishes, which is so AWESOME! That just goes to show us that we really can begin to enjoy foods that we once didn't. OK, let's get cooking shall we! 

  • 1 medium chopped onion
  • 3 celery stalks chopped
  • 1 red or yellow bell pepper chopped 
  • 3 large carrots or a hand full or 2 of baby carrots sliced
  • 8 oz. Mushrooms sliced
  • 3 cloves of garlic minced
  • 1 Tablespoon Tomato paste
  • 2 teaspoons Dried Parsley
  • 2 teaspoons Dried Oregano
  • 1 medium or 2 small Zucchini sliced into half moons
  • 32. oz of your favorite Marinara Sauce jarred or homemade (you can use the ingredients for mine here, just add the ingredients right to the pot)
  • 2 cups of Veggie broth 
  • 1 1/2 cups of water
  • 1/2 a box of broken Lasagne noodles
  • 2 handfuls fresh baby Spinach
  • salt and pepper to taste
  • Vegan Ricotta recipe (Optional)
  1. Using the Sauté mode add the onion, celery, pepper and carrots and cook until soft, I add a little water as needed to prevent sticking (sautéing isn't necessary if you are in hurry).
  2. Add the mushrooms, garlic, dried herbs and tomato paste, stir to combine then add zucchini stir
  3. Pour in jarred marinara (or add the ingredients for this sauce), vegetable stock and water, stir. Adjust seasoning and salt and pepper to taste.
  4. Add broken pasta, stir to make sure the pasta is covered.
  5. Check your instant pot lid to make sure the sealing ring and gaskets are all on properly. Put the lid on and set it to sealing.
  6. Press the off button to stop the sauté mode. Then press Manual and adjust the time to 4 minutes (cooking pasta in the ipot is half time cook time on the box minus 1 minute). 
  7. Release the pressure after the 4 minutes is done. Remove the lid away from you.
  8. Stir the soup then stir in the Spinach.
  9. Optional: Top with your favorite vegan ricotta. Or make the THIS ONE from Easy Vegan Lasagna while the soup is cooking. It comes together so quick and it AMAZING! Add fresh Basil ribbons on top. 
  10. ENJOY!!
Stove top version: is super easy too. The only difference is the cook time after you add the pasta, follow the cook time on the box of Lasagna noodles you purchased.

Please make this! Especially if you like Lasagna, it's amazing. If you have any left over it won't be as soupy the next day, but it's still delish. You can top it with more marinara if you would like, but I don't think it's necessary.

Please follow us on social media! I LOVE connecting with you all so much! Here's where you can find us, we are The Plant Eaters on all of them, or you can click the links and you'll find us! Don’t forget to snap a picture and tag us on social media! 
Watch the video if you want to see how I made it.
I forgot to stir in my spinach at the end... Story of my life!
You do better than me, and don't forget it, haha!

*Links are to my Amazon Affiliate link. If you click or buy anything I will receive a commission at NO additional cost to you. It does help our family and we appreciate your support in this way!

Thursday, January 4, 2018


Let's be honest, not many people were raised vegan. This movement has started to take off with so much momentum it can be a little bit, err a lot bit overwhelming. I remember when we decided to make the switch it was like information overload. I'm an all or nothing kinda gal, if you stick around long enough you'll see that can be a good thing, or sometimes a bad thing, haha. I wouldn't have changed our transition for the world. It has been one of the BEST decision we've ever made as a family.  I do however, wish there was a "cheat sheet" so to speak. That's what this is! This is just what we've learned, a list of things I wish I had known before, during and after we transitioned into a Vegan Lifestyle.

1. There is no right or wrong way to be Vegan. There are many "versions" of a vegan diet. And vegan doesn't mean healthy.  The actual definition of vegan "is a person that doesn't use or eat animal products". That's it, not complaicated, but lines get blurry and people get confused when people have different lifestyles. As a family we are Ethical Vegans, that eat a Whole Foods Plant-based no oil diet. But that doesn't mean a vegan that eats vegan donuts and vegan convience foods is wrong. Just to be completely clear. If you are going vegan for health reasons whole food plant based no oil is the way to go. If you're going vegan for ethical reasons and are not trying to get healthy that's ok too. But, the mom in me has to tell you to eat your veggies, haha.

2.  Get ALL the animal products out TODAY. I know I'm coming in strong and hard, but I wish we had. We didn't it took us longer to get them out, I'd tell myself "Oh, I'll just have 2 bite of cheese, and that's it". I know I said I was all or nothing kinda gal, and that was nothing... I literally wasn't doing myself any favors by continuing to have "2 bites". I was still contributing to cruelty, killing myself and my health just a little slower than I had been before. Why delay the inevitable and your success by continuing. It's like smoking you wouldn't tell a smoker to just have 2 more puff everyday, that would just make them want it and delay their success. If you're trying to lose weight and get healthy make 90% of you food choices Whole plant foods with no oil. For us, health is important so some of these tips lean toward health.

3. Don't be afraid to EAT ALL THE PLANTS! Even carbs! Potatoes, rice, and all the whole food starch based foods have gotten a bad wrap. These foods are full of nutrients. If you're interested in seeing the amount of vitamins and minerals in foods, www.cronometer.com it a great resource to track it. I don't suggest "counting calories", but you can put in an average day and see why you may need to adjust. All Vegetables, Fruits, Whole grains, Legumes (beans), a a small amount of nuts, seeds and avocados. At first it may be hard to eat a big volume of food at one time, so you may have to eat until your full and then eat again an hour later. Also going to the bathroom may happen more regularly due to the high fiber content in plants, but it will even out as your digestive system catches up.

4. The resources and information can be sooo confusing and overwhelming. When you are researching just stick to one topic/question that you have and study it, then move on to your next question. You'll be able to see a clear path without everything caving in on you. Here are some very helpful online resources that are full facts and can help your research health related resrouces Dr. Neal Barnard with The Physicians Committee for Responsible Medicine, Dr. Micheal Greger with Nutrition Facts.org, Dr. John McDougall, Dr. Esselstyn, Engine 2 Diet documentaries Forks Over Knives, What the Health, Vegucated, Fat, Sick and Nearly Dead. Ethical and environmental resources PetaThe Vegan Society There are also documentaries, some of which are graphic One Green Planet has a great list, and great recipe ideas. For vegan and cruelty free products Peta has a good list.

5. The saying "If you fail to plan, you are planning to fail" is very accurate in this way of life. You NEED no MUST have healthy food at your finger tips. That doesn't mean you need to prep an elaborate 5 course meal  ready 3 times a day. You will burn out on that very quickly, because nobody has time for that. I always make sure when I am cooking to make more, so it doesn't feel like I'm in the kitchen for hours making meals. I have the components to make healthy, filling but delicious meals in less then 5-10 mins. I always have a big batch of plain rice/grain, any variety beans, salad mix, hummus, steamed potatoes, cut fruit, leftovers. I always try to make enough to at least have a couple lunch portions the next day.  Make a big pot of your favoirte soup (Here's our favorite) and take it to work for lunch or dinner when time gets away from you, that has saved me a time or two. Yes, these take some prep but not much. This will keep accountable and make sure you don't grab (that you should have in your house anyway, haha) something that isn't on your plan. Our most favorite way to have these, are quick bowls. Burrito bowls, Sushi bowls, Budda bowls, of course salads but they can be easy and epic! If your looking for fast vegan convince foods Gardein, Boca, Field Roast etc. The mom is coming out again, while I LOVE that these products exist, I found that making a Rice and Bean bowl faster, haha. 
Scarlet holding her favorite Sushi Bowl!

Scarlet holding her favorite Burrito Bowl!

6. Not everyone has "Seen the light" that we so vividly see. Duh, plants, am I right?! Your friends and family may think you have gone off the deep end. This may actually be the hardest part when changing your lifestyle. You'll get questions and comments like "Where do you get your protien?" "What do you eat?", "I could never give up cheese", "I'm going to die anyway, might as well die happy", "Humans are omnivores, see my k9's?".... and many more. You can't get upset or start an argument, after all we've ALL been there, with the blinders on and the ignorance that meat and dairy are normal and healthy. After all that's what we've been told by or Doctors and the medical community. THIS IS IMPORTANT so listen up! "Be the change you want to see". Fighting with someone about it WILL NOT change their minds. Dr. Doug Lisle has a great video about Getting along, with out going along, it an AMAZING way on how to deal with people that just don't get it.  You will lead by example. Let them come to you with questions after they see how vibrate, happy and healthy you are. After you have your "footing" so speak, and more knowledge and comfortable with what you've learned. That being said their will still be people that just want to argue. You can nicely say "This is working for me and we can agree to disagree. I love you and this isn't going to come between us". DO NOT let this derail you and your progress. This leads me to my next tip. This where Facebook group and social media can help. Where like minded people can really offer support and love.

7.  Join Facebook groups, follow people on Instagram and YouTube for support and ideas. Social media is a great place to find delicious (not always the healthiest vegan recipes), there are good whole food plant based no oil groups that can help you along your health journey. There are good and bad groups and some people are trolls and just mean. Don't let these people discourage you either they are everywhere and in every corner you have to shake off the comments that don't help you and keep scrolling. DO NOT GET SUCKED INTO THE NEGATIVITY, thats exactly what they want. Here are a few of my favorite groups that are helpful and full of kind people for the healthy ones Mrs. Plant Community, Well Your World, Vegan Family Meal Planning, Plant-Based Recipe Hoarders, McDougall WFPB, Engine 2 Seven day Rescue, Plant-based Challenge. For Vegan indulgences and Veganism in general there a LOT of groups. I tend to lean towards the healthier ones because that is my goal, but if you do find or know of a great group let me know!!  So this will get you started, haha. Remember take what helps you and leave the rest!

8. Supplements, this can be confusing. Some people think you need to add Protein powders and supplement with vitamins. This is my opinion... I'm not a doctor, do your research and do what is right for you and your family. We take a B12 supplement, that's it. We get enough direct sunlight on our bare skin so Vitamin D is not an issue for us. If you live in a place or can't not get enough sunlight to produce Vitamin D naturally you should take a vegan supplement. This is a great video by Dr. Barnard that covers some misconceptions about a Plant Based diet and supplements. If you do want to take a multivitamin MyKind is a great vegan brand.

9. ENJOY this new found lifestyle. It will continue to get easier as time goes by. You will always be learning and growing on the subject. If you make a mistake it is NOT the end of your progress, your next choice WILL be better than the last. By making the decision to eat more plants you're doing the absolute best thing you for your health, the planet, and animals. I am always here to help and to support you whenever you need a sounding board, to vent, to answer any questions, and if I don't have the answer we can find it together! We are in this together!  Here's to YOU and the best decision you'll ever make for your health! Much Love ~ Des!

Please follow us on social media! I LOVE connecting with you all so much! Here's where you can find us, we are The Plant Eaters on all of them, or you can click the links and you'll find us! Don’t forget to snap a picture and tag us on social media! 

*Links are to my Amazon Affiliate link. If you click or buy anything I will receive a commission at NO additional cost to you. It does help our family and we appreciate you support in this way!   

Thursday, December 21, 2017

Easy Baked Falafel with Tzatziki Sauce

If you know me, or even if you don't, I think it's pretty clear I LOVE FOOD! While, I love being in the kitchen, I don't love to make complicated recipes that take so long to make and only seconds to inhale. I want it to be EASY but AMAZING so I can make it whenever I want to, instead of blocking out hours in the kitchen cooking and then cleaning up after the tornado that I created, haha. This Falafel recipe is the best I've had in a very long time. After changing to an oil free diet I was so bummed that I wasn't going to be able to enjoy a lot of things that are traditionally fried. So I've been on a mission to make those recipes and enjoy them in a healthier less gut wrenching way. My body and heart have never been so happy, they tell me daily by the way I feel, haha. That's how this flavorful yet healthy Falafel was born. I used my Air Fryer but that is not a deal breaker, these can be made in the oven (because let's face it and Air Fryer is just a mini convection oven). Let's get started because I'm hungry and these are calling to me.

Here's how it's done
To a food processor add:
  • 2 cans of Drained Chickpeas (reserve the liquid of at least one can in case the mixture is too dry)
  • 1 small or 1/2 of a large Red Onion
  • 1/3 cup Cilantro
  • 2-3 cloves of Garlic
  • 2 Tablepoons Dried Parsley (you can used 1/4 cup fresh and I would suggest it but I was out and I'm the kind of cook that uses what I have on hand. What can I say I'm a REBEL, lol)
  • 2-3 teaspoons Ground Coriander
  • 2-3 teaspoon Garlic powder
  • 2-3 teaspoon Cumin
  • 2-3 teaspoon Onion powder
  • salt and pepper to taste

Process until just combined you may need to scrap the sides and pulse it instead of "letting her rip" so you DON'T make hummus. (I'll link the YouTube video below, you can see the texture. I'd love to see you over there too ;)

Add mixture to a bowl and toss in the following:
  • 1 Tablepoon Toasted Sesame seeds 
  • 1 teaspoon Baking Powder, mix to incorporate
  • depending on how wet or dry your falafel mixture is you may need to add a little bit of flour just to help bind it. I did a light dusting of oat flour to the top of the mixture. You can see in the video.
  • form mixture into your desired falafel shape
Optional: Coat the falafels with seasoned Panko Bread crumbs, use gluten free if needed (here is one or two that I'll be trying soon). This adds a great crunch that you'd get with the traditional fried falafel.

I used an Air Fryer for this particular batch but I've also made them in the oven. I don't have a preference other than the oven does help when making large batches. But the Air Fryer is faster.

Air Fryer Instructions:
380 degrees for 10 mins, flip then up the temp to 400 for 3-4 mins.
Oven Instructions:
400 degrees for about 20 mins flip if needed and cook for another 5-7 mins. Cook time will depend greatly on your oven.

We wrapped them a fresh vegan oil-free pita that a local bakery makes. If you can't find a good alternative I love to add them on top of a big salad or on top of romaine "boats" topped with the Tzatziki Sauce. I'll just be really honest, I could put this Sauce on a piece of cardboard and be in heaven, lol.

Tzatziki Sauce here's the recipe:
  • Grate about a 1/2 cup of cucumber. Give them a squeeze and set aside to drain the liquid out so the end result isn't to runny.
In a blender add and blend on low until smooth
  • 1/2 cup Hemp Seeds (I used these)
  • 2 Garlic Cloves (you can use garlic powder to taste) 
  • Zest of one lemon (optional)
  • 1-2 Tablespoons Lemon juice
  • 2-3 teaspoons Dried Dill
  • Unsweetened Plant Milk or Water gradually add liquid in until desired consistency. I started with 2 Tablespoons. This is to your preference  
  • Salt and Pepper to taste
  • Optional: add a little hot sauce or cayenne pepper for a little heat.
Add grated cucumber and Hemp Seed mixture to a bowl, mix well, adjust the thickness and seasonings to taste.  I hope you make this and love it as much as we do... so I say that every time? Listen I'm not going to put something on here that we don't love, I'd never do that to you!

Please follow us on social media! I LOVE connecting with you all so much! Here's where you can find us, we are The Plant Eaters on all of them, or you can click the links and you'll find us! Don’t forget to snap a picture and tag us on social media! 

*Links are to my Amazon Affiliate link. If you click or buy anything I will receive a commission at NO additional cost to you. It does help our family and we appreciate you support in this way!

Tuesday, December 5, 2017


My end goal in life will always be getting as many veggies as I can into my family, haha. I know to some this is not a huge goal, but let's be honest, this is one of those goals that just makes you such a super magical force. When you make THESE AMAZING COOKIES for your family and tell them I'm glad you like because it's made from beans, or this SAUSAGE is made from oats, or this Creamy Baked Pasta is made from CAULIFLOWER, and your 10 year old son looks up at you with huge eyes like you've just solved the Pythagorean Theorem, that my friends is a goal I will forever be reaching for and hope to continue to meet each time I make a dish with hidden veggies! Ok, If you can't tell this was a hit and I'm not sure why I'm surprised because Cauliflower is an amazing versatile ingredient. I've made this a couple different times with a different flare like Mexican (added chili powder and cumin for a taco Mac flavor) and Cajun (I used Tony's cajun seasoning and it was sooo good and a little spicy). I make sure to have a few bags in the freezer for quick and healthy dishes when I just don't have time to think about it.

My oldest daughter asked if I could make a "creamy" pasta. I thought about using a cashew base (too high in fat me to down a huge plate full) or a fat free vegan béchamel (which doesn't offer any nutrients), neither of these really had everything I wanted in a creamy sauce. So I scan the kitchen and decide to change up my Southern Gravy recipe to make it more pasta friendly. This is what I ended up with and the whole family loved it. Let get to it.

Bring a pot of water to a boil and get 1 lb. of pasta pasta of choice started. I used 1 lb. of this Brown Rice Pasta.
Bring a pot of water to boil ADD the following:
  • 16 oz. frozen or fresh Cauliflower
  • 1 small Onion
  • 3-5 large cloves of garlic (we like a lot of garlic I use 5 and it's not overpowering, but I LOVE garlic)
  • 2-4 Tablespoons Sunflower seeds optional (You can use any nut or seed you like. It adds a nice mouth feel, but is totally optional!)

Boil until the cauliflower is tender enough to mash easily. Drain the pot but keep about a cup of the cooking liquid incase you need a little to help blend it. You can watch the video below to see how I pulled it together.

To a blender ADD
  • Drained Cauliflower mixture
  • Tablespoon or 2 at a time of the cooking liquid (don't make it too thin)
  • 1/2 cup Nutritional yeast
  • 1-2 teaspoons Dried Oregano 
  • 1-2 teaspoons Dried Parsley
  • 1-2 teaspoons Garlic powder (yeah, more garlic... optional)
  • 1-2 teaspoons Onion powder
  • 2-3 teaspoons lemon juice
  • 1-2 teaspoons Mushroom Seasoning (optional)
  • salt and pepper to taste (if you are using the mushroom seasoning remember, it's salty)
  • Now's the time to add whatever flavors your going for. This is great as is but really tasty with additional spices like Chili Mac flavors or  Tony's cajun to spice it up!
Blend until smooth and creamy. Add this to your cooked and drained pasta. Mix well, taste and adjust seasoning again if needed. Pour Creamy Pasta into a baking dish and top with Seasoned Bread Crumbs recipe below. Pop into a 375 degree oven until the top is golden brown about 15 mins.

Seasoned Bread Crumbs
  • Panko bread crumbs (I used these). USE GLUTEN FREE IF NEEDED. Options below*
  • 1-2 Tablespoons Nutritional yeast 
  • 1-2 teaspoons each Garlic and Onion powder 
  • 1-2 teaspoons Dried Parsley 
  • Salt and pepper to taste
I hope you make this and enjoy it as much as we do. Don't forget to make this into your own dish and season it up how you and your family enjoy! Then snap a picture and tag me on Instagram tell me what you did different so I can try it too!! MUCH LOVE ~ Des!


Please follow us on social media! I LOVE connecting with you all so much! Here's where you can find us, we are The Plant Eaters on all of them, or you can click the links and you'll find us! Don’t forget to snap a picture and tag us on social media! 

*VEGAN GLUTEN FREE BREAD CRUMBS: Potato bread crumbs I had no idea potato bread crumbs were an actual thing I'm DEFINITELY trying these) or I haven't tries these either these are on my list too, Chickpea bread crumbs. Let me know your favorite Gluten free bread crumbs so I can try them!!!???

*Links are to my Amazon Affiliate link. If you click or buy anything I will receive a commission at NO additional cost to you. It does help our family and we appreciate you support in this way!

Tuesday, November 21, 2017


I know it can be difficult around the holidays eating a plant based vegan diet. These are some of the things I'll be making throughout the next few days, for my family and gatherings with non-vegans that I'll be sharing meals with. Mrs. Plant in Texas is my go to gal when it comes to eating healthy delicious crowd pleasing dishes! Below is a list of just a few dishes that you may be interested in making for Thanksgiving, or any Holiday get together. Enjoy the time with friends and family. Relax and know that while the food is good, the people your with is what you're TRUELY THANKFUL FOR. I'm thankful for YOU! Much Love ~Des!

Main Dishes:
Chickpea loaf

Shepherd's Pie Mrs. Plant

Cornbread dressing

Garlic Mashed Cauliflower Mrs. Plant


Green Bean Casserole Mrs. Plant

Rustic bread

Pumpkin Crumb Cake

Apple Blueberry Crumble

Pumpkin Pie Mrs. Plant

Please follow us on social media! I LOVE connecting with you all so much! Here's where you can find us, we are The Plant Eaters on all of them, or you can click the links and you'll find us! Don’t forget to snap a picture and tag us on social media! 

*Links are to my Amazon Affiliate link. If you click or buy anything I will receive a commission at NO additional cost to you. It does help our family and we appreciate you support in this way!


Wow this year has really flown by. I can't believe it's nearly Thanksgiving. I say that every year and the years keep flying by even faster as I get older. This is our 3rd Vegan Thanksgiving. I can't tell you how surreal that sounds. As a "foodie" I didn't really worry about eating on holiday's. To me the main dish was not my favorite part of the meal anyway. I love the sides. My favorite has ALWAYS been Cornbread dressing. There is ABSOLUTELY no reason it can't be made vegan and on top of that, it can be oil free!

Here's what I do:
Preheat oven to 350F
Make a batch of this Easy Cornbread
Cut 5 slices of bread season with garlic powder and onion powder  (I used this bread it's our favorite store bought bread) pop it into a 350F oven to get crunchy and dry out about 15 minutes, until dry and crunchy. Time saver: If you want to leave the bread out over night to dry out, you can.
1 Onion chopped
3 Celery stalks chopped
3 cloves of garlic finely chopped
1-2 teaspoon Garlic powder
1-2 teaspoon Onion powder
 2 -3 cups No chicken broth (the amount depends on how moist you like your dressing)
4 teaspoons Poultry seasonings (this is really to taste some people do not like a lot)
1 teaspoon Rubbed Sage (this is optional some do not like Sage)
Salt and Pepper to taste
In a non-stick skillet add sautéed onion and celery. I add a little water/veg broth as needed to prevent sticking. Add the garlic after the onions a celery have become slightly soft. Add a teaspoon of garlic and onion powder just to bump up the flavor. Cook it all until soft and fragrant. In a large mixing bowl crumble cooled cornbread, add cubed bread, sautéed veggies, the dried herbs (NOTE: add what you think you will like. These herbs can be overpowering for some people and I'd hate to ruin Thanksgiving!), then add about 2 cups of stock (you may need more depending on how wet/dry you like your dressing). Mix WELL you don't want a big pocket of sage. Since no eggs are in this recipe you can taste and adjust as needed. Once you have the seasonings right, add to your baking dish. I always use parchment paper for things like this just to be safe! Bake for about 40-50 minutes. This is a soft dressing not crunchy or chewy. I love a big helping of This Gravy on it. This is what MAKES Thanksgiving dinner for me!

Snap a picture of your delicious meal and tag me on social media!! 
Please follow us on social media! I LOVE connecting with you all so much! Here's where you can find us, we are The Plant Eaters on all of them, or you can click the links and you'll find us! Don’t forget to snap a picture and tag us on social media! 


*Links are to my Amazon Affiliate link. If you click or buy anything I will receive a commission at NO additional cost to you. It does help our family and we appreciate you support in this way!