PlantbasedBrandon

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Red Pepper Flakes

Onion Powder

Chef's Knife

Everyday Pan

Essentials

In 2021 I was working 50-60 hour weeks at the post office and eating mostly fast food for convenience. I was always tired and even on my off days I barely had any energy to function. I wasn’t showing up as my best as a husband or a father because I was always tired. I was so frustrated because I felt I was too young to always be so tired. This led me to start to pay more attention to how the foods I ate made me feel afterwards and I came to the conclusion that my diet was why my energy was so low. Being the impulsive person I am I decided to go Plant-based cold turkey to see if that would change things for me. I researched Plantbased recipes and made it a point to make meals without using processed vegan items. I started cooking meals like vegetable soup, plant based chili and mushroom, spinach and cherry tomato pasta. After a week of eating plant-based I felt so much better that I knew I could never go back. I was so excited and amazed by my results that I created my food page @_PlantbasedBrandon on instagram. I wanted to document my journey and to dispel the misconception that vegan food is limited and less flavorful.

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Chocolate Chip Cookie Skillet 

To a mixing bowl add flour, baking soda, baking powder, salt and mix thoroughly. 

To another bowl add coconut sugar, brown sugar, avocado oil, non-dairy milk, vanilla extract and mix thoroughly. 

Pour the dry mix into the wet mix and mix until it forms into a dough.  Fold in your chocolate chips and chunks.

Spray a cast iron skillet with oil, pour in the cookie dough and use a spatula to spread it out evenly. Bake at 350F for 20 mins.

PlantbasedBrandon

Chocolate Chip Cookie Skillet

plantbasedbrandon