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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Crispy Zucchini Bites 

Slice the zucchini & squash into 1/4 inch thick pieces. 

To a shallow bowl add flour, salt, black pepper, garlic powder, like sweet like smokey, cayenne pepper, spring water and mix thoroughly until the consistency of the wet batter is perfect. To another shallow bowl add panko.

Avocado oil or olive oil for drizzling.  

Dip each into the wet mix, shake off any excess, evenly coat in panko and add to lined baking sheet. Drizzle each side with oil.

Bake at 450F for 15mins flip then bake for another 10 mins.

Make garlic Aoli by adding all ingredients into a small bowl and mix thoroughly. 

yellow squash, sliced into 1/4 inch pieces

PlantbasedBrandon

Crispy Zucchini Bites

plantbasedbrandon