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 Ginger Cookies 

To a bowl add flour, baking powder, baking soda, cornstarch, ground ginger, cinnamon, nutmeg and whisk thoroughly. 

To another bowl add melted butter, brown sugar and coconut sugar. Cream together then add flax egg, vanilla extract, molasses and mix thoroughly. 

Add your dry mix into your wet mix and mix just until it starts to form into a dough. Fold in chocolate chips and chunks. Scoop dough into balls in the size of your choosing make bake on a lined baking sheet at 350F for 10-12 mins. 

PlantbasedBrandon

Chocolate Chip Ginger Cookies

plantbasedbrandon