No Meat Athlete Fitness Bundle

No Meat Athlete Fitness Bundle

I want to share with you all that Matt Frazier from NoMeatAthlete messaged me a while ago asking if I’d like to join his 2nd annual NoMeatAthlete Plant-Based Fitness Bundle, and I, of course, said yes… I was honored!NoMeatAthleteBundle

The gist of it is that it’s a whole bunch of online veg-friendly fitness and food products (lots of great eCourses and eBooks) available for a big discount for just 5 days.

Click HERE to check it out, but first, here’s a quick run-down…

The list of products and contributors is HUGE! It consists of:

Matt Frazier – Wake Up (eBook + audio), 100 Minutes Faster webinar series, and a ticket to his upcoming live Online Goal-Setting Seminar
Heather Crosby – The YumUniverse 5-day Test Drive Kit 
Robert Cheeke – Shred It! eBook + MP3 audio bonus with Matt Frazier
Thomas Tadlock’s – Vegan10 Day Tummy Tightener
Chef AJ – Ultimate Weight Loss Package: 21 Day Recipe Guide + 4 MP3 audio coaching lessons
Doug Hay – Busy Runner Routine eCourse
Jeff Sanders – The 5AM Miracle eBook and The 5AM Blueprint eCourse
Ella Magers – How To Go Vegan A Beginner’s Guide eBook
Scott Shetler – Plant-Based Performance eBooks (A Compassionate Approach To Fitness and Know Your Strength)
Rich Roll – Jai Seed eCookbook and Jai Meditation program 
Sid Garza-Hillman – Approaching The Natural eBook
Karen Ranzi – Raw Vegan Recipe Fun For Families eBook
Derek Tresize – The Vegan Muscle & Fitness Guide To Bodybuilding Competitions
Whitney Lauritsen – Healthy Organic Vegan on a Budget eBook
Dreena Burton – Plant-Powered 15 eBook

All told that’s $400 worth of products for just $49… crazy! I’m so thrilled to be a part of this awesome offer and to be able to bring such valuable resources to my readers for such an affordable price.

Here are some examples of a few of the products you’ll get:

100-minutes-faster No Meat Athlete BundleYU5daykit5amMiracle

EllaHowToGoVegan  RawVeganRecipeFunforFamilies RichRollJaiDerekVeganMuscleFitnessApproachNatural  Scott02

I’m be sad if you missed out on this special Plant-Based Fitness Bundle, so remember, it is going away forever on Wednesday (Dec 2) at 10am EST. (I got the word that there will be no exceptions.) So if this sounds like something up your alley get it now right HERE!


Butternut Squash Bisque


Welcoming in the fall with this seasonal spectacular Butternut Squash Bisque easy vegan recipe.

When the days get shorter and the birds head south, staying fit mentally and physically can really be a challenge. This creamy, simple, satisfying butternut squash bisque will not only elevate your mood but also nourish you the right way so you can take back the day. This easy vegan recipe is perfect for a quick weeknight meal or as an elegant first course to dress up your holiday table.

Butternut Squash Bisque

Serves 4


  • 4 tbsp olive oil
  • 1 organic butternut squash
  • ½ Vidalia onion
  • 2 carrots
  • 2 c vegetable stock
  • 1 c water
  • ¼ tsp ground nutmeg
  • 6 whole cloves of garlic
  • ½ c unsweetened almond milk


Preheat oven to 400 degrees.

Use tip of a knife to poke small holes around outer edge of squash then microwave on high for 3 minutes (this will to soften exterior of squash.) Allow squash to cool then slice off top and bottom then cut in half and remove seeds. Using a peeler remove the outer skin. Cut squash into 1-inch cubes.

To a large mixing bowl add cubed squash, 6 cloves of garlic, 3 tbsp olive oil and salt and pepper to taste. Combine together then spread on a baking sheet covered with aluminum foil. Bake for 30 minutes then remove from oven and set aside.

Dice onion and carrots. Heat a few tbsp of olive oil in a large soup pot over medium heat. Add carrots, onion and nutmeg and mix well, stirring occasionally, cook for 8 -10 minutes. Add squash and cook for an additional 5 minutes (you can add a small amount of water if mixture gets too dry.) Then add vegetable stock and water and bring to a boil and then reduce to simmer 8-10 minutes.

Remove pot from heat. Use an immersion blender (regular blender or food processor will also work) to blend soup mixture until smooth texture. Thin with water if necessary. Stir in almond milk then salt and pepper to taste. Return to stove to heat soup (do not boil) then ready to serve… enjoy!

Garnish with ground nutmeg or cinnamon. Can also top with chopped pecans or other nut.
Serve as a light dinner or an elegant first course at your next dinner party.
Check out to watch Ron prepare the dish!

Protein Fettuccine with Peas and Lemon Caper Sauce


This easy vegan recipe is incredibly satisfying, high in vegan protein, easy and quick to make, AND packed with nutrients!

I used Expore Asian’s Mung Bean and Edamame Fettuccine, which is not only high in protein, but also high in fiber and low in carbohydrates. Any pasta can be used however, if you don’t have this particular pasta. I discovered Banza Chickpea Pasta the other week and it’s amazing, tasting more like “regular” pasta than the Mung Bean and Edamame one. There are quite a few whole grain, even sprouted whole grain varieties of pasta on the market that are healthier then traditional white pasta and will work with this recipe. I’m all for you using my recipe as a starting point, and playing around with it based on the ingredients you have available and your taste!Mung Bean Fettuchini

Protein Fettuccine with Peas and Lemon Caper Sauce


  • 1/2 a package Mung Bean & Edamame Fettuccine
  • 1 1/2 cups frozen peas
  • 2 handfuls of baby spinach
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp minced garlic
  • 3 Tbsp chopped basil
  • 1/2 cup chopped parsley
  • 2 Tbsp lemon juice
  • 1 Tbsp capers
  • Sea salt and pepper to taste


  1. Bring a large pot of water to boil.
  2. Add the fettuccine and frozen peas and bring back to boil, cooking for 5-7 minutes until the pasta is al dente.
  3. Drain and rinse.
  4. Put the pot back on the stove, turning the temperature to medium.
  5. Add the olive oil and garlic and saute for about 2 minutes.
  6. Add the spinach and lemon juice, and continue to saute.
  7. When the spinach begins to wilt, add the basil, parsley, and capers, and saute for another minute.
  8. Add the pasta and peas back into the pot and mix with the sauce until hot.
  9. Add sea salt and pepper to taste.
  10. Enjoy!

If you try any modifications let us know how it turns out!


Cumin Chickpea Celery Salad


This healthy, easy vegan recipe has become one of my lunch staples because it’s so clean and quick to make.

In fact, I’m eating it right now as I write this! I also like having it for lunch because I leave out onion and garlic and as much as I LOVE these ingredients, I don’t love having their remnants stick with me the rest of the day.

Cumin Chickpea Celery SaladCumin Chickpea Celery Salad


  • 2 cups chopped celery
  • 3/4 cup chopped parsley (I like the curly but the Italian parsley works as well)
  • 1 15 oz can of chickpeas (salt free), drained
  • 1/2-1 Haas avocado, chopped
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1/8 teaspoon cumin
  • 1/8 teaspoon coriander
  • Sea salt and black pepper to taste


Mix together the olive oil, lemon juice, cumin, coriander, salt and pepper in a large bowl. Add the chopped celery, parsley, chickpeas, and avocado. Toss. Eat!

It doesn’t get much easier than that. If you like a little spice you can also add a bit of cayenne pepper. Unlike most salads, this one tastes fine the next day if you have leftovers, just make sure to put it in a sealed container so the avocado doesn’t turn dark and ruin the aesthetics of this delicious vegan dish. Hope you enjoy this addition to your vegan diet plan as much as me!

Shredded Vegan Protein Cookies


I hope all you Sexy Fit Vegan readers enjoy this recipe for Shredded Vegan Protein Cookies!

Since I am a physique competitor protein is of utmost importance to my diet. Based on other vegan protein cookie recipes I’ve seen, I found by making some adjustment I could make these even healthier and a little more fun. After a few rounds of trying it I think I got it perfect. These cookies make a great dessert, or treat because they are not only delicious, but also protein-packed without any artificial ingredients. 

Shredded Vegan Protein Cookies

Makes: 6
Serving Size: 1
Nutrition Facts: Calories 199 | Protein 8 | Fat 11.3 | Carbs 18 | Sugar 10 | Fiber 1.2
3 Tbsp Maple Almond Butter (Justin’s is my favorite)
3/8 Cup of Vanilla Vegan Protein Powder (VeganMax is my favorite)
3 Tbsp of Organic Agave Syrup
½ Cup of Gluten Free Oats
¼ cup Almond Milk
1 Tbsp 90% dark chocolate chips
½ tsp Vanilla Extract
¼ Cup of Shredded Coconut Flakes
1 Tbsp coconut oil

⦁ Preheat oven to 325 degrees F.
⦁ Mix all ingredients (except chocolate chips, coconut flakes, and coconut oil) in food processor until they are a fine paste.
⦁ Put contents of food processor in medium bowl and sprinkle on coconut flakes and chocolate chips then mold the dough into 6 balls.
⦁ Rub the coconut oil on the bottom of an oven safe glass-baking pan and then spread the balls out on the pan.
⦁ Cook for 8-10 minutes at 325 degrees F.
⦁ Keep an eye on them and once they start browning it’s a good idea to check them. You don’t want to overcook them or they will be dry.
⦁ Let cool and enjoy!

Thanks to Ella for the opportunity to share my love of healthy nutrition and cooking with her members.

Hemp Seeds: Why and How to Eat More!

hemp seeds

They may be small, but hemp seeds pack a big, nutritious punch!


Hemp seeds can be considered a super food because of their dense nutritional profile…

  • High in digestible protein. Hemp seeds contain all 20 essential amino acids. They are low in the amino acid leucine however, so we need to get leucine from additional sources of protein such as soybeans and lentils.
  • Perfect balance of omega fatty acids. Hemp seeds have a 3:1 omega 6 to omega 3 ratio which is perfect for good health (learn more about essential fatty acids HERE).
  • Good source of soluble and insoluble fiber which help keep our digestive tract clean and functioning at the highest level.
  • High in phyto-nutrients, especially magnesium, calcium, and vitamin E.
  • Uniquely high in GLA (gamma linolenic acid), an anti-cancer compound.

smoothie with hemp seeds


Besides being so nutritious, hemp seeds also have a great, nutty flavor and crunch! I use them daily in different ways. Here are some simple suggestions:

  • Add to super food/protein shakes (to learn how to create your own super food shakes and smoothies, check out the ebook here).
  • Sprinkle on fruit (I love them on pineapple).
  • Sprinkle on vegan yogurt.
  • Add to hot or cold cereal.
  • Sprinkle on salad.
  • Sprinkle on vegan ice cream (yum!)

Accessibility TruVibe Hemp Seeds

Hemp seeds are easy to find at your local health food store or order online from retailers such as Amazon. Here are some of the brands I’ve tried and liked (with links to order) but I’m sure there are tons of quality brands out there…

Try adding 2-3 heaping tablespoons of to your diet daily to experience all the short and long-term benefits hemp seeds have to offer!

Photo Credit:

Nasoya Chipotle Baked Tofu Review and Recipe


I recently had the pleasure of trying Nosoya’s latest baked tofu flavor, “Chipotle.”Nasolya chipotle tofubaked

This product gets the Sexy Fit Vegan stamp of approval as a healthy and delicious addition to your vegan diet plan!

As the company says, this TofuBaked flavor is “smoky and spicy with a touch of heat.” I would say its between mild and medium on the spiciness scale, so if you like intense heat, you can simply add some of your favorite hot sauce. This tofu makes a perfect addition to salads, sandwiches, and Mexican dishes like the taco salad below. I also love it because you can eat it as a high vegan protein snack as well. Just one piece has 8 grams of protein (there are 4 pieces per package). I’m always looking for new go-to savory vegan snacks, especially to eat right away after working out, and the TofuBaked products meet this need perfectly.

From the package I got, I ate two of the pieces as-is, without even heating them up, enjoying the flavorful snack after an intense training session. The other two pieces I used to create a new, easy vegan recipe for a taco salad to share with you!

Chipotle Taco Salad

Servings: 2 


  • 4 cups romaine lettuce, chopped
  • 1/4 cup black beans 
  • 1/2 cup tomato, diced
  • 1/2 cup cucumber, diced
  • 1/2 an avocado, diced
  • 1/2 cup bell pepper of choice, diced
  • 1/4 cup black olives, sliced
  • 3 Tbsp salsa of choice
  • 2 pieces Nasoya Chipotle TofuBaked, chopped into bite size pieces
  • 2 Tbsp vegan sour cream* (optional)
  • Beanitos Chips or chips of choice* (optional)


In a large bowl, toss together the lettuce, black beans, tomato, cucumber, avocado, bell pepper, black olives and salsa (the salsa takes the place of dressing). Serve onto plate(s) and top with the tofu and a dollop of vegan sour cream. Line the edge of the plate with Beanitos chips or chips of choice. Enjoy! 

*Tofutti and Vegan Gourmet both make one, or you can make your own such as this one from

*Beanitos are a great alternative to regular corn chips because they are made from beans and have more protein and fiber.

For more high protein vegan products and simple recipes make sure to check out the How To Go Vegan Beginner’s Guide.

Vegan Meal Plan for Fourth of July


The Fourth of July is the perfect opportunity to try out some awesome easy summer recipes and products as part of your vegan diet plan!

If you know me, you know I’m all about easy vegan recipes and having fun. Independence Day is certainly no exception! Barbecues may seem a bit intimidating if you’re newly vegan or working on transitioning to a vegan diet plan, but don’t worry, I have you covered! Check out these simple recipes and vegan dish ideas to get you started planning your vegan menu for the fourth of July. Play around with them to make them you’re own. They are all easily modified to give you the ultimate satisfaction based on your individual tastes. Enjoy!!! 

Beast Burger Beast Burger Beyond Meat

Beyond Meat brand makes an amazing new burger endorsed by myself and Brendan Brazier. Grill the veggie burger and slap it on a whole grain bun or lettuce wrap and add all your favorite fixings like tomato, pickles, grilled mushrooms, onion, ketchup, mustard, and vegan mayo. Done. Yum!

Lemon Potato and Edamame Salad

Kirsten Mitchell makes a great, unique vegan potato salad everyone is sure to love!


  • 8 Yukon Gold potatoes diced and boiled until tender
  • 3 C cooked edamame
  • 1/2 C fresh basil julienned


  • 2 1/2 Tbsp olive oil
  • 3 Tbsp lemon juice
  • Rind of 1/2 a lemon
  • 2 Tbsp hemp seeds
  • 1/2 tsp salt
  • 1/4 tsp pepper

Whisk together the dressing ingredients and set aside. Combine the potato, edamame and basil in a large bowl. Toss in the dressing and serve.

Summer Spinach Salad

This one if from the How To Go Vegan Beginner’s Guide  and a perfect light and healthy addition to your summer vegan diet plan!

  • 8 C spinach
  • 1/4 cup sunflower Seeds
  • 1/4 cup pumpkin Seeds
  • 1 cup Cup sunflower sprouts
  • 10 strawberries, sliced
  • 1/4 cup raspberry vinaigrette 

Toss all the ingredients together and serve.

Grilled Tofu Skewers with Siracha Sauce

Skewers are a great way to grill both vegetables and tofu… easy with a great presentation and of course delicious. This recipe is from Motsbella on

  • 3 (8 ounce) containers extra firm tofu, drained and sliced into large chunks
  • 3 zucchini, cut into large chunks
  • 3 red bell pepper, cut into large chunks
  • 30 large mushrooms
  • 1/4 cup and 2 Tbsp siracha chili garlic sauce
  • 3/4 cup soy sauce
  • 1/4 cup and 2 Tbsp sesame oil
  • 3/4 cup diced onion
  • 3 jalapeno pepper, dicedtofu veggie skewers
  • ground black pepper to taste


  1. Place tofu, zucchini, red bell pepper, and mushrooms in a bowl. Mix sriracha sauce, soy sauce, sesame oil, onion, jalapeno, and pepper in a small bowl, and pour over tofu and vegetables. Toss lightly to coat. Cover, and allow to marinate at least 1 hour in the refrigerator.
  2. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  3. Thread tofu and vegetables on to skewers. Grill each skewer 10 minutes, or to desired doneness. Use any remaining marinade as a dipping sauce.

Two-Layer Raw Chocolate Brownies

This recipe comes directly from the awesome It’s not only vegan, but also gluten-free, grain-free, no bake/raw, refined sugar-free, and soy-free! Go Angela!


     For the brownies:
  • 1 cup raw walnut pieces
  • 1/2 cup hulled hemp seeds
  • 1.5 cups pitted Medjool dates* (approx. 275g)
  • 1/2 cup raw cacao powder or dutch-processed cocoa powder
  • 1 1/2 teaspoons pure vanilla extract
  • 1/4 teaspoon pink Himalayan salt or fine grain sea salt
  • heaping 2 tablespoons raw cacao nibs
  • heaping 1/4 cup raw walnut pieces
     For the chocolate topping:
  • 1/2 cup virgin coconut oil
  • 1/2 cup raw cacao powder or dutch-processed cocoa powder
  • 1/4 cup pure maple syrup (or agave nectar for a raw sweetener)
  • small pinch pink Himalayan sea salt (or fine grain sea salt)
  • 1/4 teaspoon pure vanilla extract


  1. For the brownie: Line an 8-inch square pan with parchment paper, one piece going each way to make it easy to lift out the brownies later on.
  2. In a food processor, process the walnuts into a fine crumb.
  3. Add the hemp seeds and the pitted dates and process until finely chopped and sticky. It should look like a Larabar in texture and appearance.
  4. Add the cacao powder, vanilla, and pink salt and process until thoroughly combined.
  5. Stir or pulse in the nibs and chopped walnuts until just combined.
  6. Evenly press the mixture into prepared square pan until smooth. You can roll it out with a pastry roller until smooth. Place in the freezer for about 10 minutes.
  7. For the chocolate topping: Melt the coconut oil over low heat in a medium pot. Remove from heat and whisk in the cacao powder, syrup, salt, and vanilla until combined and smooth.
  8. Remove the brownies from the freezer and pour on the chocolate topping. Spread out evenly. Carefully transfer the pan to the freezer on a flat, even surface. Chill for 20 + minutes or until the topping is firm enough to slice
  9. Run hot water over a knife for a minute or so, wipe quickly with towel, and carefully slide the knife into the brownies to slice (warming up the knife helps it slice more evenly without much cracking).
  10. Store leftovers in the freezer for a chocolate treat anytime.

Tips: You’ll want to use soft, fresh Medjool dates for this recipe to make it easier on the processor. If your dates are firm, try soaking them in water for 30-60 minutes (and then draining well) before use.

Instead of the raw chocolate topping, you can melt 3/4 cup non-dairy chocolate chips in lieu of the homemade chocolate.

Happy Birthday America!!!

Top 5 Simple Vegan Breakfast Ideas

vegan-breakfast ideas

For most of us, getting going in the morning is a challenge, so getting your day started off right with a simple vegan breakfast is important to include in your vegan diet plan.

I’ve come up with the top 5 easy and quick ideas to help fuel your body and kick start your metabolism in the morning:

  1. Easy Vegan Breakfast IdeasCantaloupe: Yes, simple as that! Cut the melon in half, scoop our the seeds, and using a spoon, dig in! Cantaloupe is packed with vitamins A and C (100% of the requirement for the day) among other nutrients. It’s also refreshing, hydrating, low in calories, and will give you energy immediately! 
  2. Qunioa: Quinoa is packed with complete protein and slow-release carbs to fill your belly and fuel you for hours. It’s a great food to cook a bunch of at the start of the week and reheat to make all sorts of delicious dishes throughout the week. As a breakfast cereal, you can add nut milk, cinnamon, stevia, maple syrup, cinnamon, berries, nuts and/or seeds to make a variety of different flavored breakfast bowls. Yum!
  3. Apple and Nut Butter: Slice an apple and spread almond butter, peanut butter, sunflower seed butter, or any nut/seed butter of your choice and you have a powerhouse of a breakfast on your plate. The phytonutrients in apples help regulate blood sugar and the nut/seed butter contains protein and heart-healthy fats and omega fatty acids. The combination is delicious and satisfying!
  4. Fruit Smoothie: Blend up fresh or frozen fruit with a base liquid of your choice such as coconut water or nut milk for an easy, nutrient-filled breakfast. It takes just a couple minutes to make and you can easily pour it in a to-go cup and take it with you out the door. Adding spinach is a great way to get in valuable leafy greens and the cool part is you won’t even notice a taste difference (just a change in the color of your smoothie). You can also add hemp and/or flax seeds to give it some protein and omega 3 fatty acids.
  5. Protein Shake: Looking to gain lean muscle? How about a vegan protein shake for breakfast?! Use a quality, clean, vegan protein powder such as BalanceDiet 07 Lean Protein, nut milk of choice, and optionally add banana or other fruit, dates, seeds, maca powder, cinnamon, etc. to flavor it to your liking. Drink it at home or take it with you. A perfect muscle-building vegan power breakfast!

For more vegan breakfast ideas and recipes, check out the “How To Go Vegan: A Beginner’s Guide” and to learn more about making your own smoothies check out the ” How To Make Your Own Superfood Shakes.”

Experiment. Have fun with it. Enjoy!

Mung Bean Fettuccine with Roasted Tomatoes and Red Peppers

Vegan Protein Pasta: mung bean fettuccine

An addition to your vegan diet plan that seems almost too good to be true!

Aside from being super high in calories and carbs I generally find pasta to be boring and bloating.  Needless to say, I rarely eat it! About the only time I have it is when it is the only vegan option at a restaurant.  So I was intrigued when I saw Ella’s Instagram post about mung bean pasta….was this a noodle I could get on board with?

Mung bean pasta is high in fiber, low in carbs, is gluten free, and has approximately 24 grams of protein per serving… AND I like it!  The flavour is very mild, the texture is firm and best of of all it didn’t give me that heavy, bloated feeling that I get from traditional noodles (and most substitutes). This recipe is quick and easy, and the great thing about roasting tomatoes is that even if they weren’t that flavourful to begin with, they will be after roasting.

  • 2 pints cherry tomatoes halved
  • 2 red peppers sliced
  • 3 Tbsp olive oil
  • 2 Tbsp garlic cloves minced
  • 1/2 tsp red pepper flakes
  • 2 tsp fresh thyme
  • 1/2 tsp salt
  • 2 Tbsp balsamic vinegar
  • Gluten free mung bean pasta
  • Fresh basil chopped

Preheat oven to 350F (325F convection).  Drizzle a little olive oil on two baking sheets and spread.  Mix 3 Tbsp of olive oil, garlic, red pepper flakes, thyme and salt  together in a small bowl.  Add 1 Tbsp of balsamic to each baking sheet and spread.  Add peppers and tomatoes (cut side up) to baking sheets and spoon olive oil dressing over top.  Roast for 30 minutes and toss with cooked pasta (you may want to add a little more olive oil, salt and pepper). Top with chopped basil.

For more easy, high-protein, easy vegan recipes make sure to follow me on Instagram!

Adapted from