PlantbasedBrandon

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Red Pepper Flakes

Onion Powder

Chef's Knife

Everyday Pan

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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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Vegan Mint Cookies & Cream IceCream 

To a blender add coconut milk, mint leaves, agave, vanilla extract, peppermint extract, 1/8 tsp salt and blend for 2-3 minutes. 

Pour mixture into your container of choice.

Crush up some Oreo cookies into small chunks. Sprinkle as many as you like into your ice cream mixture and mix. Cover with seran wrap and freeze over night. 

Once completely frozen, scoop some into a bowl or cone and enjoy!

PlantbasedBrandon

Vegan Mint Cookies & Cream IceCream

plantbasedbrandon