What I Ate In A Day (Vegan + Oil Free)

Jared and I are doing the Seven-Day Rescue Diet together to help us refresh our bodies. I'm lucky to have a partner who also has the same outlook on health and holds me accountable to my goals. Lately, with Thanksgiving, birthdays, and spending more time working and out of the house, we got caught in the merry-go-round of eating foods that just leave us feeling...blah. Simple carbs rather than complex carbs and definitely not enough fiber or greens!  We've been vegan for over three years and learned about Engine 2 after researching the effects of oil, salt, and sugar in our diets. Not all vegan foods are created equal friends. So, I thought I would share with you the food I eat in a day that makes me feel like a million bucks. I bike to work, teach several yoga classes, and move on a consistent basis, so FOOD IS FUEL. I used to demonize it and be scared to eat enough for my body, leaving me feeling hungry and fatigued. 

We lived an oil-free, mostly salt & sugar-free lifestyle + vegan by choice for a good couple months. We're not lying when we tell you how our mind, body, and spirit changed after that. Energy levels skyrocketed after my meals. I felt ready to move, not to sit and lounge on the couch. We're ready to hop back onto that Engine 2 train. 


* I'm not a nutritionist. If you're interested in what I share today, I invite you to go purchase the book here and read it for yourself. *


I'm an oat hater but it makes me feel nourished and ready in the morning. Here, we have one whole apple (the rest I ate separately as a snack), flax seed (fiber is your friend), a handful of walnuts (which is the only nut you're allowed to eat on the diet) and finally, good old rolled oats with almond milk. At least I get to have my coffee! :)



This is comfort food minus the eggs, diary, meat, and oil.


  • 1 cup of polenta 
  • 1/4 cup of nutritional yeast
  • 4 large garlic cloves
  • 1/2 teaspoon salt (if you want) 
  • 2 jalapeno peppers, seeded & minced
  • 4 cups water
  • 1 15-ounce can black beans (rinsed)
  • 2 diced tomatoes
  • 4 green onions 
  • cilantro (I like a lot)
  • avocado 
  • lime juice

In one bowl, throw in polenta, minced garlic, nooch (aka nutritional yeast), salt, and 1 teaspoon of jalapeño. (add more/less to your liking)

In your fanciest medium pot, add water and heat over medium-high heat until simmering. With your handy whisk in one hand and the polenta bowl in the other, gently pour the polenta mixture into the hot water - continuously whisking. Eventually, it will thicken. Turn heat to low and continue to whisk until it's lump free. 

Divide the polenta mixture into 4 bowls or less and place all the toppings your heart desires on top. I put a generous amount of cilantro, lime juice, and black beans or pinto beans.



The goods: 

  • 2 cups of cooked lentils
  • 2 medium onions 
  • 2 green peppers 
  • 2 cups of baby bell mushrooms 
  • 6 ounce can of tomato paste 
  • 2 15 ounce cans diced tomatoes, drained
  • 8 tablespoons of barbecue 
  • 4 teaspoons of chili powder 
  • 1 tablespoon of paprika 
  • 2 teaspoon of maple syrup 

First things first, seperately prepare your lentils. Hint: Read the cooking intstructions for lentils.

Pro plant eater tip: wash those dirty lentils before you cook them.

In a large sauce pan over over mediuem heat, throw in your chopped onion, mushrooms, and peppers, and allow them to cook until slightly brown and soft. Once done, slowly add in your diced tomatoes and tomato paste and stir until combined on low heat.

Mix it all together! Lentils, barbeque sauce, spice, and maple syrup to taste. 

Let it simmer for 6 minutes or more depending on the consistency you're going for. 

While you let the mixture simmer, put your corn tortillas in the oven for about 8 minutes.

Beware: Keep an eye on the corn tortillas - they cook fast! Just saying from experience. 

Add ons: Lime juice, extra greens, corn, roasted butternut sqaush, or sweet potato on top



During-the-Day Munchies: 

  • hummus (oil free) & veg
  • raw fruit
  • dried mango 
  • walnuts 
  • ezekiel toast and 1/4 of avocado + salt & pepper 
  • sweet potato flats
  • edamame + Old Bay seasoning
  • chickpea tabouleh
  • cauliflour tabouleh 
  • Engine 2 crackers 
  • greens, greens, greens

Try a new fruit or vegetable for fun! 

Let me know if you want to see more recipes that are vegan and oil free down below, or more what I eat in a day blogs!


Always open to suggestions - what recipes are you struggling to veganize?
See you next time :) 



5 Fancy Vegan Toasts

I promised you 5 Fancy Toasts.

Here are the contenders. 

We have a little bit of everything.

They're extra fancy! 


Orange hummus....

I'll be honest, when I saw this hummus in TJ's I was hesitant. I gave it a try and it loved it so much I had it for breakfast for 3 days straight. No shame. 

Simple ingredients: 

  • 1 ripe avocado 
  • cilantro 
  • lemon 
  • everything seasoning (can be found at Trader Joe's) 
  • bread of your choice (we used a multigrain sourdough) 

Get your BEETS on....

I used to hate beets so much as a kid. Despised them. 

This combo may be adventurous for some but it melds together quite nicely!

What you need: 

  • Love Beets (vinegar flavor, found at Whole Foods)
  • basil 
  • cherry tomatoes
  • your fave garlic hummus or make your own 
  • salt and pepper

Fall on Toast...

I was inspired by Purely Elizabeth's new nut butter granolas. Everyone loves a good autumn like toast! Be sure to buy just the pumpkin puree, not filling.

What you need: 

  • fave granola (Purely Elizabeth is a wonderful option)
  • raw chopped walnuts 
  • 1 can of pumpkin puree
  • alternative sugar 
  • maple syrup 
  • almond butter 
  • cinnamon 
  • nutmeg 
  • sliced apple 
  • slice of your choice of bread

For the pumpkin mixture: in a bowl combine 1/2 cup or less of puree, a dash of cinnamon, nutmeg, and 2 tbsp of an alternative sugar. I just used a dash of maple syrup to lightly sweeten the puree. Optional: A dollop of almond butter


Green Goddess...

So fresh, so clean. I love the simplicity of this toast & can we talk about the gorgeous color? This is basically a toast made with any green edible thing you have lying around in your fridge. Dark leafy green, buttery avocado and a squeeze of citrus. It's like a green juice on toast - except you get bread!!!

What you need: 

  • 1 avocado
  • half of a cucumber
  • basil
  • cilantro 
  • tomatoes
  • lime
  • ground mustard seed
  • salt & pepper
  • big slice of bread

for the avo base: I combined 1 tsp of ground mustard seed, a dash of salt & pepper, and of course a little squeeze of lime. The mustard seed definitely ups the game and you can finsih it off with a pinch of turmeric. 


Fiesta on Toast...

Simply put, it's a taco on toast!

Beans are the base and then you can go wild from there. make it extra spicy, mild, plain. Do your thing and have a ball. 

What you need: 

  • refried beans
  • 1 avocado
  • cilantro
  • favorite salsa 
  • chili powder 
  • cumin
  • tomatoes (optional, Jared is a tomato hater)

That's the end folks. This goes to show that you can make anything vegan and still have a good time while doing it. Also, happy World Vegan Month!

Show me how you get fancy with your toast on Instagram or Facebook.

(could I be more cheesy?)

Comment down below and let me know which toast you want to try or what vegan adventure we should go on next. Maybe Thanksgiving recipes or warm fall soups? 

Much Love, 

Caroline Jane


Hudson St, New York, NY

  • 7-grain French Toast (just ask to veganize it) - berries, maple syrup, whipped vegan butter
  • Smashed Avocado Toast - curry, mustard seeds, lime 

All the greenery you could imagine + fun place to hang or take pictures


Park Ave, New York, NY

  • Strawberry Almond
  • Vanilla Almond Freeze w/ - pineapple, coconut, almond butter
  • Vanilla Almond Freeze w/ almond butte , granola, chocolate


Lafayette St, New York, NY

  • Kale Caesar - shiitake bacon, avocado, almond parm, maple-wheat croutons, caesar dressing
  • Mac N’ Cheese - sweet potato cashew cheese sauce, shiitake bacon, almond parm  
  • Pesto Meatball - italian meatballs (portobello + veggie), marinara, sweet peppers, basil pesto, cashew mozz, almond parm, potato sub roll
  • The Guac Burger - black bean-quinoa-sweet potato patty, corn salsa, onion, guac, tortilla strips, chipotle aioli, whole grain bun
  • Whiskey BBQ - smoky portobello mushrooms and seitan, onion marmalade, grilled pineapple, sautéed kale, bourbon bbq, potato bun
  • Broccoli Cashew Cream Soup


St. Mark's Place, New York, NY

  • chocolate sprinkles
  • maple
  • lemon poppyseed
  • cinnamon sugar

( you won't regret going here + the girl that worked their was so sweet )


Bergen St, Brooklyn, NY

  • Gluten Free Pancakes w/ berries, spiced walnuts, bananas
  • Biscuits & Gravy w/ mushroom, bacon, collards
  • Side of awesome potatoes


Lovely atmosphere & people who are happy to see you walk in the door



The Pennsy Food Hall @ 33rd and 7th, New York, NY

Beast Mode Burger Deluxe - ancho chili seitan burger grilled in maple hickory bbq sauce w/ jalapeño mac n' cheese, arugula, smoked chili coconut bacon, and chipotle mayo on a grilled pretzel bun

The Cookie Monster Doughnut - ( we gave to a friend in exchange for a ride )

Our bellies are fuller than ever and I'm ready to go on a juice cleanse this week.

Do you have any favorite vegan restaurants? Comment and tell me, I'll add them to our list!

Glow Bowl

Glow from within. 

I'm always down for an easy one bowl recipe.
Minimal cooking, throw all the goods on top and perfecto. You've got yourself a mighty fine meal.
I've found over the past two years of being vegan that simple is always better. Minimalism in a bowl.
This bowl is low cost, nutrient dense, and packed with all the veg your heart is dancing for (yes, literally dancing for it.) 

Dairy Free. Oil Free. Vegan.

Time: 30 minute meal 

Benefits of eating the rainbow: 

Yellow Pepper - Vitamin C, Niacin, Folate, small amounts of Thiamin, Riboflavin, and Vitamin B6

Tomato - Vitamin C, Molybdenum, Vitamin K, Potassium, Copper, Fiber, small amounts of Vitamin B, Zinc, and Iron

Red Cabbage - Fiber, Potassium, Vitamins A & C

Brussel Sprouts - Vitamins K, C, B6, B1, B2, B3, Folate, Fiber, Choline, Copper, and Potassium

Broccoli - Vitamins K, C, B6, E, Chromium, Folate, Fiber, Protein, Phosphorus, and Choline

Cilantro - Phytonutrients, Flavonoids, Phenolic Compounds, Dietary Fiber, Vitamins A, C, E, K, Calcium, Iron, Potassium, and Magnesium

Basmati Rice - Carbohydrate (low fat), Essential Amino Acids, Vitamins B6 & 1, Iron, Calcium, Potassium, Copper, and Zinc


  • 2 cups basmati rice
  • 4 cups water
  • head of broccoli 
  • roma tomatoes 
  • cilantro 
  • colorful peppers
  • Trader Joe's Cruciferous Crush mix (kale, brussel sprouts, green cabbage, red cabbage)
  • 1 bag of spring mix
  • 1 lemon 
  • 1 lime 
  • 1 big bowl
  • a stomach ready to eat



Minimalist Baker's Peanut Sauce 

  • 1/3 cup + 1 Tbsp salted creamy peanut butter, almond butter, or sunbutter
  • 3 tbsp gluten-free tamari (or soy sauce if not GF)

  • 3 tbsp maple syrup

  • 1 tsp chili garlic sauce, 1 red thai chili minced, or 1/4 tsp red pepper flake

  • 1 lime, juiced

  • water to thin (roughly 1/4 cup)

Lime Chili Pepper Vinaigrette

  • juice of whole lime and zest

  • 1 cup apple cider vinegar

  • 1 tbsp chili powder

  • 2 tsp cumin

  • 1 tbsp maple syrup

  • 1 tbsp garlic powder

  • pinch of salt to taste


Prepare your basmati rice (follow the instructions on the bag.) Mine called for 2 cups water for every one cup rice, simmering for 18- 20 minutes to your preference.

Meanwhile, dice your veggies. I lightly baked my broccoli for 10 minutes at 350 with salt, pepper, and garlic. Dice the rest of your veggies to your liking and set aside. I ate most of mine raw. Feel free to lightly bake your veggies on a pan if that's more your speed. 

For the peanut sauce, I followed Minimalist Baker's Instructions. She's the best.

For the vinaigrette, I whisk the apple cider vinegar & lime juice together, then added in the rest of your ingredients. Whisk it baby! Taste test to see if you need more spice, salt etc. If you like tangy, this is a great alternative for a lighter dressing. 

Once done, plate your food, drizzle the dressing of your choice and do a happy dance. You've done it!

Eat the rainbow, not fruity pebbles.


Creamy white bean "Alfredo"

What does Winter call for?

Comfort food.

This creamy alfredo is a perfect Winter time meal - great for a family, loved one, or to just keep for yourself.

One thing that was important to keep with this recipe was the creaminess that we all love in a good alfredo. A combination of cannelili beans and cashew cream sauce made a great combination that also packs a bunch of nutrients. To be honest, I grew up not loving pasta dishes that much (weird right) but when I met Jared, he always loved a good white sauce dish. So here we are, diving into a vegan alfredo.  To make it more appealing for me, I added lemon juice to give it a tangy flavor that compliments the garlic-y goodness + a pinch of rosemary for a Winter-y taste. I'm an herb gal so I'm never shy with adding greenery to a dish. As always, this recipe is more so just a guide. Vegan cooking is one huge experiment, so feel free to explore different methods or ingredients. I'm just a silly girl who finds it therapeutic to cook in the kitchen & wants to help others explore a more conscious way of eating. 


This guilt-free dish is packed with:
B-12 Vitamins
Vitamin c

& so much more.
NOTES: For those cutting out high-fat foods from their diet or allergic to nuts - feel free to stick to the beans alone. It'll change the texture of the sauce but nothing substantial - still tasty tasty. As for the veggies, I added roasted cherry tomatoes, asparagus & lemon juice. Feel free to remix the veggies! Spinach would be nice, or parsley instead of rosemary.  Do your thang! 
Share your experience with me on Instagram if you end up making this dish. I always love hearing from you fine folks! Ideas/inpsiration welcome! 


Vegan Alfredo
45 minutes
serves 4-6

16 ounce bag of penne pasta
4 cans of white beans
1 and 1/2 cup soaked unsalted cashews
2 small lemons 
1 large white onion
4 tbsp of minced garlic
2 sprigs of rosemary (finely chopped) 
1 cup veggie broth
4 tbsp of nutritional yeast 
2 tbsp garlic powder
pepper to taste
pink himalayan sea salt to taste 
red chili flakes (optional)

Oil Free / Dairy Free / Soy Free / Cruelty Free / Vegan



(high speed blender is helpful or immersion blender)


  1. Soak cashews in water overnight - or for 3 hours. Rinse white beans. Set aside. 
  2. Place cherry tomatoes in oven @ 350 for 30 minutes, or until slightly charred. Save for the end. 
  3. Heat pan on medium and place diced onions & minced garlic in pan. Caramelize. Once done, set aside. (add oil or vegan butter if you so choose, we didn't) 
  4. Bring large pot of pasta to boil cook noodles of your preference, and set aside. 
  5. In a high speed blender, blend soaked cashews until creamy and then add all of the white beans & onion/garlic mixture, blend again until smooth. Place mixture in a medium sized pot on medium-low heat. Add seasoning/juice of two lemons and veggie broth. Let it cook here for 5 minutes on low, stirring occasionally. Salt/pepper to taste. 
  6. Assemble by mixing sauce and noodles together, and mixing in the veggies you desire. Sprinkle rosemary on top. You're ready to eat!


I love to hear from you beautiful people. If you haven't joined the tribe, we would love to have you (subscribe below.) Yumminess like this sent straight your inbox is sure to brighten your day. (along with more positive tidbits.)
As always, be the light, spread the light.

Tasting Vegan Snacks

Snacks on snacks

For Christmas, Jared and I were given a gift card to one of our favorite local grocery stores, so we decided to do a little vegan taste test of some new snacks (that we wouldn't usually buy for ourselves, we keep things pretty clean.) So we wandered through the store on a quest, a quest for the best snack in the vegan land. I know I know - so kind of us to test all of these snacks for you. We love supporting vegan brands. All of these are cruelty free, and palm oil free (why does that matter?) We had fun with this one.

BUDDHA BOWL - Butter Flavored Popcorn

Popcorn is a dangerous snack. It's like eating little clouds. Hard to keep my self control in tact.

There are a lot of vegan products that are marketed to tasting like the real thing. We're always down for some goof popcorn & this brand has been a favorite of ours. There was a slight buttery taste, but it wasn't too overwhelming & I liked that it wasn't too oily. If you are not vegan and want a healthier option, check this awesome brand out. Just look at the little pink buddha man. So adorable!


Buttery, palm-oil free, addicting.

LARABAR - Double Chocolate Brownie Bites

Hikers - this is your jam.

If you're on the go & need something nutrient dense with a bit of sweetness, these will fill your belly with love. I couldn't eat more than two because they're pretty filling. They also have more flavors. Pop & squat.


Packed with protein and energy, easy to travel with.


Got Kale?

Kale is still all the rage in the health industry. I'm not going to lie, I'm always down for some kale chips (I'll be sharing my own recipe soon.) We were drawn to these because Jared is a bbq fiend. They were solid & tasty. Had a very mild flavor bbq taste, but fulfilled my snacking needs. I always wish they could put more in the bag. It's easy to go through all of it in one sitting. #selfcontrol #balance Now I just need to buy a Kale shirt to fit in. 


Crunchy, healthy, but tastes a little more like pizza than BBQ.

THEO - Dark Chocolate Almond Butter Cups

Let's just give a round of applause for Theo here.

Bravo for providing palm oil-free chocolate. Totally makes me feel better knowing that a company cares enough to source a better ingredient. For all those nut butter lovers out there, you'll want these in your life. A great way to indulge - but they cut you off after two.


The only palm-free butter cup I've seen, great taste, heart-shaped, a little pricey for just two.

REBBL - Reishi Chocolate Super Herb Elixir


I'll be honest I was nervous about trying this one, reishi mushroom is just such an off-putting ingredient. But don't let that stop you from trying. This is your VEGAN CHOCOLATE MILK (and I've tried a few!) I fell in love after the first sip. Benefits I took from their website:



Hands-down the best chocolate alt-milk I've tried. Mega-chocolatey, perfect consistency. A little chunky from the coconut milk separating.( Thats natural ) 

There you have it folks!

If you're embarking on a more plant-powered diet, these are great alternatives to help curb your craving for those nasty snack foods. Do not rely on foods like these as a majority of your diet - stick to real, whole, non-processed foods! These are just for fun and convenience.

Want to see more of these?

Comment below and tell me. Feedback shapes my inspiration for future posts!

Got a homie that loves the nasty snacks?

Get them on these instead. STAY AWAY FROM PALM OIL! Turn that package around & check.


Why we should shop consciously in 2017!



Be good to your tummy & to the earth. 

Reduce. Reuse . Recycle

Thanks for reading lovelies <3



Citrus Pancakes


Ever since I went vegan, I haven't been able to find the perfect pancake recipe. There are a lot out there; some require lots of work, some require a bunch of nasty oily ingredients, and so I set out on my own pancake journey. A pancake that's yummy, healthy, easy, and most importantly, FLUFFY. And boy, I can't lie.
I did it this time.


1 hr cooktime / makes roughly 20 pancakes


Pancake Batter

  • 1 cup oat flour
  • 1 cup white OR whole wheat flour
  • 3 tsp baking powder
  • 3/4 cup coconut sugar (or any alternative sugar of your choice)
  • 1 cup vegan yogurt (we used So Delicious coconut milk yogurt - it's thick, and we approve of the ingredients)
  • 3/4 cup almond milk
  • 4 flax eggs
  • 8 tbsp chickpea juice (also known as Aquafaba)
  • 2  Cara-Cara oranges (zested AND juiced. use it all!)


  • blueberries (your favorite berry will be equally delicious)
  • orange juice (2 large oranges worth)
  • maple syrup (optional, but yum)



Before you prepare your batter, prepare your glaze! Super easy.

  • Put the orange juice and berries in a bowl. Let the berries soak in the orange juice for 30 minutes while you're making your pancakes. We'll come back to this later.


  • Firstly, combine those first three dry ingredients, (flour and baking powder, sift flour in) and whisk lightly until combined.
  • In a separate bowl, combine the yogurt, almond milk, sugar, flax eggs, orange zest AND juice. Mix until homogenous.
  • Make a well in the dry ingredients, and pour your wet mixture into it. Whisk just until combined.
  • In a clean bowl, whisk the chickpea brine. YES. WHISK IT. Using an electric mixer is easiest, but hand whisking is okay.
  • Whisk the brine until it forms a velvety foam with stiff peaks (just like egg whites), about 30 seconds.
  • Fold the whisked brine into the rest of your batter. This replaces what would normally be your egg whites.
  • If you have a griddle, great! If not, use a large pan on medium heat. 
  • LIGHTLY spread some coconut oil onto the pan, as little as possible, so that the pan is just barely slick. If you have a nice
    non-stick pan, you may not need oil. 
  • Dollop your batter 1/8 cup at a time (or just a small scoop. Spread it out, so it forms a thin pancake, maybe a quarter-inch thick and the size of CD. 
  • Cook each pancake for roughly 2 minutes on each side, try not to fiddle with them too much. Leave it alone until you see bubbles forming all the way through. then flip.

After you cook all your pancakes, finish your glaze.

  • Blend half of your berries/juice mixture, until it is completely smooth.
  • Add your blended mixture back into the bowl of whole berries, and mix.

Your finished product will be a combination of syrupy glaze and whole berries.

(this is my favorite part)

Now take this recipe to all the non-believers that tell you your cruelty-free baked goods can't be fluffy and righteous.

And maybe make sure your significant other has this recipe up their sleeve next time you're under the weather - this is real breakfast in bed material.

So put your fancy pants on and get to cookin'. 
Can't get enough of this goodness? Share this recipe with a friend. (Sharing is caring)

We're always in the kitchen trying new crazy ideas -
if you want my recipe endeavors in your inbox, scroll down and subscribe!

Buddha Bowl (My Version)

I went to my first Sweet Green last month while in Villanova for a family trip with the brothers. I was in dire need of nourishing food after being stuck at a football game full of pretzels, cheese pizza, popcorn, and all the junk food you could ever dream of. Let's just say I was super irritable & Sweet Green was about to become my happy place. I got the warm bowl with a mediterranean flare. I immediately was in love & had to make my own at home. A cheaper version that can last for more than one meal. So here it is! My version and it was a hit. A great meal to make ahead of time for all those busy on-the-go individuals. Get creative with your veggies & maybe leave some raw for that extra crunchy crunch. ENJOY!

What you need:

  • 2c wild rice
  • 16oz chickpeas (garbanzo beans)
  • Romaine lettuce
  • Broccoli
  • Carrots
  • 1 Onion
  • 32oz mushrooms
  • Tahini
  • Lemon


  • 2 tsp garlic powder 
  • 2 tsp onion powder
  • 1 tbsp soy sauce
  • 2 tbsp turmeric
  • dash of red pepper flakes
  • 1 tsp of fresh ginger (minced)
  • herbs (cilantro/ basil)   *optional

Instructions: Very simple friends!

First, start boiling your water for wild rice (read packaging for directions, it can take a long time. Not a joke.) Set aside when done.

Set oven at 350 & drain/dry chickpeas, simply adding pinch of cayenne pepper, pepper & salt to taste. Toss & place on pan. Roast for 20 minutes or until crunchy & slightly brown. Once done, set aside.

While the rice is cooking, add a half cup of water to a sauce pan & heat at medium - low. Once heated, add in the diced onions. Cook until translucent, then add in red pepper flakes, fresh ginger, soy sauce & the spices (except the herbs.) Let cook for 3 minutes. Then add in the mushrooms. Cook until the mushrooms release the water. Add the broccoli to warm at the end, to keep it crunchy. Feel free to add more spice if needed, or a squeeze of lemon for acidity. Set aside mixture. 

Tahini Sauce:
Either buy pre-made, or make this 30 second tahini sauce:
Mix equal parts tahini and water, add lemon, garlic powder, pinch of salt mix until combined.

Chop the romaine lettuce and dice the carrots to quarter size. 

Place romaine lettuce in your bowl (make sure it's a big one) as the base. 

Then, personalize it from there. Placing all the goodies on top as you wish.

Told you it was easy friends!