Red, White, and Green Vegetable Bean Soup

This recipe is: plant based, grain free, oil free

Red and white beans are anti inflammatory. They improve heart health and help to control blood sugar. They also have cancer fighting properties. Broccoli, which protects against heart disease, heart attack, and stroke, is an excellent compliment to this heart healthy, cancer fighting soup.


1 red onion

1 white onion

1 celery heart

3 – 4 cups spinach

1 head broccoli

3 – 6 cloves garlic

4 cups kidney and white bean blend (one 15 oz can each)

1 cup chopped fresh cilantro

Seasonings: salt, pepper, sage, rosemary, thyme


Chop onions, celery, and broccoli into bite sized pieces and add to slow cooker. Add spinach and beans. Mince garlic and finely chop cilantro. Add to soup along with seasonings. Cover vegetables with water and set slow cooker for desired cook time.

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Mornin’ Mango Juice

I love juicing in the morning and this recipe is one of my favorites!


4 carrots

3 apples

2 mangoes

1/2 bunch cilantro

1/2 inch turmeric root

1/2 inch ginger root

Wash carrots and cut off ends. Cut apples into quarters and take out seeds and stems. Peel and cut mangoes. Wash cilantro and cut off bottom part of stems.

Start by rolling the cilantro up into a ball and feeding it through the juicer. Next, add turmeric and ginger root followed by mango. Lastly, juice the apples and carrots. Stir with spoon and drink immediately.

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Tropical Sunrise Juice

A great way to start the morning!


4 carrots

1/2 bunch cilantro

1/2 inch turmeric root

1/2 inch ginger root

1 mango

2 cups papaya

2 – 3 cups pineapple

Wash and cut pineapple, papaya, and mango. Set aside desired amount of fruit and refrigerate the rest. Cut root ends off cilantro and wash well. Wash carrots and cut off ends.

Juice cilantro first by rolling it up into a loose ball. Next, add turmeric and ginger root. Follow with papaya and mango. Lastly, juice carrots and pineapple.

I like making a little extra of this juice to flavor rice and veggie recipes.

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Celery Juice vs. Coffee

I used to start every morning with coffee. I had my first cup when I was 12, and by 16, I was a coffee-holic. I religiously sought out my fix for three decades….

Until my mid 40’s, when celery juice came into my life.

I know it may not seem exciting to replace warm, delicious coffee with cool, green celery juice, but don’t stop reading just yet…

Because it’s not simply a cup of coffee that got booted out of my daily routine.

It was also all the sugar, cream, and caffeine that went with those morning cups of java. Not to mention the headaches, tiredness, mid-afternoon crashes, and adrenal fatigue… all that went out the window when I switched from coffee to celery juice.

This was one of the first changes I made when going plant based, and one of the best decisions I’ve made for my overall health.

Making a glass of celery juice takes about the same amount of time as getting a cup of coffee. It’s cool, refreshing, and super easy.

Plus, taking the dairy, sugar, and caffeine out of my diet has helped me loose over 50 pounds.

How to Juice Celery

Cut tips and ends off one bunch of celery. Wash well. Run through juicer. Drink immediately.

That’s it!! And it’s so good for you.

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Mango Papaya Juice

One of the first things I did when I started changing my diet was cut out coffee. I replaced it with a juicing routine that I absolutely love.

I approach juicing the same way I cook. Whatever needs using up is what goes into the glass. This morning I had ripe mango and papaya. I used it to create the following recipe:

Mango Papaya Juice

2 mangos

1/4 papaya

2 apples

5 carrots

1 inch turmeric root

1 inch ginger root

I juiced the ginger and turmeric first, followed by the papaya and mango. After, I added the carrots and then the apples.

This is one of my favorite flavor combinations and I always love the bright orange color.

You can substitute 1 – 3 cups pineapple for the papaya, mango, or apple in this recipe.

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