Chocolate Chia Seed Protein Pudding (Vegan/Gluten Free)


Last year, about this time, I share a video on my YouTube channel for my awesome chocolatey, protein chia seed pudding. It was a quick video and had all of the listed ingredients that you needed including measurements, but I LOVE making sure that you guys have printable recipes. I imagine your binder with all of the little plastic paper holders and all of your favorite recipes inside.

Who knows… Maybe one day I’ll be blessed enough to add a cookbook to your shelf.

I love this recipe for a few different reasons. In the morning, I hate having to wake up and deal with making a big breakfast while trying to get three kids to the bus and myself off to work. While I’m typically a morning person, I’m more of a mid-morning person before I finally reach my normal, perky self. This recipe is easy to make. It’s also easy to make a large batch to put in the fridge for the week ahead. Plus… If it’s one of those mornings I can throw it in a cup and take it on the run with me to work. Lastly, due to my hypoglycemia I’m always looking for higher protein content meals so that I can try to keep my blood sugar balanced for longer without heavy crashes like with high fruit sugar filled smoothies.

Make sure if you try it to tag me on Instagram or Facebook @workhardeatkind or tag me with the hashtag #eatingkind. I’d love to see it. Keep in mind you don’t have to use the exact same ingredients. Play around with it and feel free to share in the comments.

Chocolate Chia Seed Protein Pudding

  • Servings: 2-4
  • Difficulty: Easy
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BeFunky Collage


  • 2 Cups of Chocolate Non-Dairy Milk
  • 1/2 Cup of Chia Seeds
  • 1/4 Cup of Maple Syrup
  • 1 to 2 Scoops of your Favorite Vegan Protein Powder





  1. In a large mixing, mix all of the ingredients until well combined.
  2. Cover and put in the fridge for four hours to overnight. You may need to stir to reincorporate the ingredients after a few hours.
  3. Enjoy in the morning or this is also a great snack!

Orange Sauce Tofu with Broccoli & Potatoes

orange sauce tofu*This post contains Amazon affiliate links. See the end of this post for further disclosure.*

I’ve been on an interesting journey the last few months to let go of my perfectionist vegan dreams to becoming a more compassionate person not only to myself but to others as well. A part of that journey has been letting go of beating myself up for eating animal products when I don’t have much of any choice like when life is busy, I’m at work, or I’m too stressed out to function and make good choices.

But, I find that the more I let go of this mentality, the better I become at making better choices. The more I forgive myself the more I make choices to try to stay prepared so I don’t have the ability to make those bad choices. It’s so much easier to avoid eating out at lunch (with NO vegan options whatsoever except dry salad available) when I meal prep ahead of time. Seriously restaurants, “Lettuce, a salad does not make!”


In doing so I searched the interwebs to try and find some delicious vegan lunch options. Oh man, did I have some trouble. I am allergic to so many things that are vegan. But, I think the biggest offender that ordinary vegans love to use are nightshades or nightshade based spices. I can handle a little, tiny, blip of fresh tomato and I’ve noticed I can handle gochugaru which is Korean Hot Pepper Flakes. But that’s about it. So no chili, no curry, no tomato based sauces….NO! Stop with all the tomato! I literally watched a meal prep video and it had tomato in every. Single. Recipe! Flash forward to finding Brian Turner. He is a vegan fitness body builder and speaks often about how a vegan diet helped improve his issues with severe acne. In one of his videos he did orange tofu, broccoli, and potatoes. Best of all, it all went on the same pan in the oven.


I decided to experiment and come up with my own version. It’s not only delicious, but also kiddo approved. (Minus the broccoli… What kid likes broccoli?) It’s great reheated in the microwave at lunch for work. Plus…Easy…Fast(ish)…and minimal clean up. Give it a try. I’ll be trying to share some more of my lunch time favorites that are easy to make in bulk and reheat well so don’t forget to subscribe to the blog for more!


Thank you so much for reading today. If you decide to make this recipe make sure to tag me on social media @workhardeatkind.

Orange Sauce Tofu with Broccoli & Potatoes

  • Servings: 3
  • Difficulty: Easy
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Ingredients:                            orange sauce tofu





  1. Clean your potatoes and broccoli and place on a lined baking sheet. You can oil the pan as well if you like.
  2. Press your tofu in a paper towel until the excess moisture is absorbed then toss into a bowl and mix with a quarter to a half cup of rice flour.
  3. Place the tofu on the baking sheet.
  4. Sprinkle tamari over the broccoli florets.
  5. Place into a preheated oven at (400 degrees Fahrenheit) for 45 minutes. Check on the broccoli at about 15 to 20 minutes and remove it when you feel they are at your stage of doneness.
  6. Add the orange sauce in the last 10 minutes of cooking and toss until well coated.
  7. Enjoy the sticky, tangy, slightly spicy meal that will keep you full and is jam packed with yummy flavor!

*Further Disclosure: The links and banners on this page are affiliate links. This means that if you were to click and make a purchase, I would receive a small percentage of monetary benefit. This is a great way to help support my blogging efforts at no extra cost to you. However, your support, regardless of clicking these links, is greatly appreciated.*

Lemon & Mint (Vegan) Butter Cookies


*This post contains Amazon affiliate links. See the end of this post for further disclosure.*

     Many years ago as I began discovering the wonders of paleo and gluten free baking, I happened upon a recipe for “butter cookies.” Of course, for a paleo recipe you would use grass-fed butter. One day I decided that I was really craving cookies and I wanted to make a better choice.

I think that we all get cravings from time to time. In that moment we have three choices. The hardest choice being to just ignore it and try to have the iron fortitude of a ninja warrior. (Don’t we all have that? No?) We can indulge and buy whatever random cookie we happen upon. Or we can try and make our own in a ‘healthier’ manner.

I made a good sized batch for these cookies and took them to work with me! Only one person didn’t like them and honestly… I question their ability to taste things. If you’ve been missing a delicious, satisfying cookie recipe… You may just have found one! If you try it out, do be sure to tag me on social media! You can find a Facebook LIVE video of us here!

Lemon & Mint (Vegan) Butter Cookies

  • Servings: 24
  • Difficulty: Moderate
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  1. Add the almond flour and salt into a food processor and pulse to mix.
  2. Pulse in the rest of the ingredients until well combined.
  3. Carefully roll out the dough onto a parchment or aluminum foil lined baking sheet.
  4. Flatten into about a 1/4 inch thick rectangle.
  5. Put this into the freezer for approximately 15 to 30 minutes.
  6. Cut each cookie with a 2″ cookie cutter.
  7. Bake at 350F degrees for 7 minutes. They may be a little soft, but don’t worry. Let them set for at least 1 minute on the baking pan before transferring to a cooling rack.
  8. Let them cool for a few minutes then enjoy!
  9. These lasted really great in a container and tasted great even a few days later.

*Further Disclosure: The links and banners on this page are affiliate links. This means that if you were to click and make a purchase, I would receive a small percentage of monetary benefit. This is a great way to help support my blogging efforts at no extra cost to you. However, your support, regardless of clicking these links, is greatly appreciated.*

Watermelon Acai Drink

DSCN6730*This post contains Amazon affiliate links.*

I think most of you may know about the famous Starbucks Pink Drink. If not… Go get five’ish dollars and try it. It’s a great treat. A quick Google search told me that a grande is only 150 calories! (But who in the world can only drink a grande??) There’s 27g of carbs and 24g of sugar! Woah! It’s also loaded with ice and it’s over five bucks… I’m not tryin’ to talk you out of it… I’m just disclaiming that this is a treat.

I’ve been experimenting with trying to make my own version for a few weeks now. I’ve seen plenty of other recipes. I’ve even tried a few but it’s not right. It’s not that same pink Starburst flavor! What to do, what to do?

This isn’t quite the same. It’s not even the same strawberry flavor. But what it is, is very similar and kind of the same concept. I’d venture as far as to say if you can find a juice with strawberry in it, you’d have it. (I just haven’t located such a juice yet, but I will say it needs to be a thin juice.)

So if you’d like to know how to make this cool, watermelon, Pink Drink cousin… Check out the recipe below! Be sure to tag me on social media if you try it out! I’d love to see your pictures.


Watermelon Acai Drink

  • Servings: As Many As You Like
  • Difficulty: Super Easy
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The Ratio:

1/2 a glass of Watermelon Juice (No need to buy if you have a juicer. Throw some watermelon in it and enjoy the best version of this.)

1/4 or more of Lakewood Organic Acai Amazon Berry Juice, 32-Ounce Bottles (Pack of 6). (You can also find this blend at Whole Foods.)

Top of the rest with coconut milk. Here’s the brand that I used: So Delicious Dairy Free Coconut Milk Beverage, Original Organic, 32 Ounce (Pack of 6)


*Further Disclosure: The links and banners on this page are affiliate links. This means that if you were to click and make a purchase, I would receive a small percentage of monetary benefit. This is a great way to help support my blogging efforts at no extra cost to you. However, your support, regardless of clicking these links, is greatly appreciated.*

Roasted Tomato & Basil Pasta with Raw Pepita Parmesan



I’ve been on a journey of seeking inspiration lately. I have been looking far and wide. Seeking different ideas from many people and places. So many times when I feel empty and lonely on the outside, I start seeking beauty and positivity. Something that catches my eye and banishes the anxiety and depression. I’m not the kind of person to stay in dark places very long.

I was going through Instagram in a haphazard way. I make sure to like my favorite posts from my favorite people. But, I stopped… I’m often inspired by Mississippi Vegan. He is a master photographer who can put even the best photographers to shame. His use of light and color… The vibrant colors. He turns food into art.

Yesterday, he had a simple pasta dish. Vibrant pops of red tomatoes. He described the dish and it seemed simple enough. But, of course, you guys should know by now… I don’t follow recipes, or rules. If there were rules in cooking, I’d probably break them.

So here we go. My take from the gorgeous picture. Go check out Timothy on Instgram. He also does great Insta-stories too.

raw pepita parm

I initially wanted to experiment with vegan parmesan. I’ve done it with almonds and nutritional yeast before and it… Well it worked. It was acceptable. The texture, however, wasn’t spot on. I didn’t have any almonds and was trying to think of something to use instead. I dug through my pantry cabinet considering various nuts and seeds. In the end, I went with raw pepita (pumpkin) seeds.

So here we go. I hope you enjoy this fresh, delicious, take on what I saw in that picture. What I actualized from it. Let me encourage you to find inspiration. Seek it out, even in your lowest moments.. No.. Especially in your lowest moments.

Caramelized Onion & Beer Chili (Vegan/Gluten Free)

  • Servings: 5-6 Big Servings
  • Difficulty: Easy
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  • Pasta of Choice (I used angel hair. Make this gluten free by using gluten free pasta.)
  • Juice of 2 Lemons
  • Zest of 1 Lemon
  • Basil (Fresh is best.)
  • Parsley
  • 1 Cup of Cherry Tomatoes
  • 1 Cup of Diced Yellow Onion
  • 2 Cloves Minced Garlic
  • Olive Oil
  • 1 Cup Raw Pepitas
  • 3 Heaping Teaspoons of Nutritional Yeast
  • 1 Teaspoon of Pink Himalayan Salt


  1. Follow the directions on the package for your pasta. Don’t forget to salt your water.
  2. Cut your tomatoes into pieces. Add them onto a lined baking sheet with the onions. Add a generous amount of olive oil, salt, and pepper. Put them under a high broiler for 5 minutes. Add the minced garlic, stir, and then add it back under the broiler for 3-5 minutes, watching very carefully.
  3. In a large mixing bowl, add 1/2 a cup of olive oil. Add the lemon juice, basil, parsley, salt, and pepper. Whisk until well combined.
  4. Add 1 cup of raw pepitas, nutritional yeast, and salt into the bowl of a food processor. Blitz until it becomes a fine powder. Don’t over do it
  5. When everything is done, combine in a large bowl. Add the tomato, onion, garlic mixture first. There will be olive oil left over that you can add.
  6. Add the olive oil and lemon juice mixture to taste. Add a little bit and try it.
  7. Top your beautiful bowl of pasta off with the vegan parm, some lemon zest, and basil leaves to garnish.
  8. Enjoy

Caramelized Onion & Beer Chili (Vegan/Gluten Free)


** This post contains affiliate links, which means I receive a small percentage of money if you make a purchase using this link. All opinions are my own and I only recommend products that I truly believe in and use.**

Oh my friends! I was feeling under the weather today. My throat was kind of sore, I didn’t sleep very well, and my nose was starting to get stuffy. I felt like laying around and thoroughly considered just going back to bed and hiding in my dark bedroom all day.

I was talking to a friend and realized I was really starting to go down hill. They recommended four things. Medicine. Soup. Water. Sleep. They were on point. But, what jumped out to me most was soup. What kind of soup? No. I decided I wanted chili. Arkansas weather has been so crazy. It was wonderful, warm, and Spring like in February… Now in mid-March it’s 30 something degrees and cloudy.

All I knew when I started was that I wanted lots of caramelized onions and an assortment of beans to make sure there was more texture. I also used my Cuisinart CPC-600 6 Quart 1000 Watt Electric Pressure Cooker (Stainless Steel) to make the clean up and cooking process all practically effortless. I hope you enjoy this recipe. You can find the YouTube video here.

Let me know in the comments below… What is your favorite chili topping(s)?

Caramelized Onion & Beer Chili (Vegan/Gluten Free)

  • Servings: 5-6 Big Servings
  • Difficulty: Easy
  • Print


  • 1 Can Each of Red Kidney Beans, Great Northern Beans, Garbanzo Beans, and Black Beans
  • 2 Large Yellow Onions, Thinly Sliced
  • 1-2 Tablespoons of Sugar
  • 1-2 Tablespoons Vegan Butter (Optional)
  • Gluten Free Beer
  • Garlic Powder
  • Pink Himalayan Salt
  • Fresh Cracked Black Pepper
  • 2-3 Cups of Veggie Stock
  • Toppings of Choice (I used vegan sour cream, vegan nacho cheese, Keebler Town House Original Crackers (leave out for Gluten Free), and green onion.)


  1. Preheat your pressure cooker (I used the sauté setting on my pressure cooker.) and add olive oil. You can do olive oil and vegan butter for extra flavor.
  2. When it’s hot add the onions. You can try one long piece to see if it’s hot enough. If it doesn’t sizzle, take it back out and wait.
  3. This process is long and tedious, but more than worth it. Be patient. Stir and sprinkle in the salt until well coated.
  4. As the onions become more translucent, add the sugar, sprinkling evenly and stirring the onions.
  5. The next part is the hardest part. Waiting. Stir frequently, until golden brown. This can take 20-30 minutes. When they are soft and have reduced to 1/8th of the original volume, and are a golden brown color, they are ready to be deglazed.
  6. Take your favorite vegan beer (I love RedBridge Beer from Anhueser-Busch.) and add enough to remove any bits on the bottom. This is the treasure and flavor of cooking.
  7. Add the seasonings you desire.
  8. Stir in the beans and mix well.
  9. Add veg stock.
  10. Bring to a boil. This will help the pressure cooker pressurize faster so that it doesn’t overcook from waiting on the pot to pressurize.
  11. Check the pressure valve. Set to “High Pressure” for 15 minutes.
  12. Do a quick release. BE CAREFUL!
  13. Taste.
  14. Enjoy with all the awesome chili toppings!


Cashew Sour Cream (Gluten Free/Paleo/Vegan)


Today was an odd day. The thing is… It turned out to be a good day. You would have thought it should’ve been a bad day. I quit my job. Yes… I sure did. Recent events have helped me realize that life is too short to be miserable. Not that I advocate for everyone doing so. Just remember to consider changing things if you aren’t where you want to be.

One of my kids was home sick but not so sick that we didn’t enjoy ourselves. Later in the night, I was able to go to a local blogger get together. Oh, they were so kind to do vegetarian chili with all the extras on the side. I decided to make some cashew sour cream to take and share. Oh, it is usually the same Hot for Food recipe I always keep on hand in the notes on my cell phone. But today, I was out of just about everything. I was still hopeful I could pull it off. Turns out… This is the best version I’ve tried so far! I was shocked!

The best part of the day was getting to meet four awesome local bloggers at a local gallery called Art on the Green. Thank you ladies for being brave enough to taste my experiment! I hope if you give it a try too that you will enjoy.

Cashew Sour Cream (Gluten Free/Paleo/Vegan)

  • Servings: 8 Ounces
  • Difficulty: Super Easy
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  • 1 Cup of Raw Cashews (Soaked Overnight)
  • 1/2 Cup Full Fat Coconut Milk (Avoid additives like guar gum if you can.)
  • 2 Tablespoons Rice Vinegar
  • 1/2 Teaspoon Apple Cider Vinegar
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Onion Powder
  • 1/4 Teaspoon Pink Himalayan Salt


  1. If you forgot to soak your cashews, you can always boil water and add the cashews for 10 -20 minutes (or as long as possible). I try to keep a good rotation of soaked cashews in the fridge at all times. Just remember to change out the water daily to every other day.
  2. Add all of the ingredients to a food processor or blender. Process for a few minutes until creamy.
  3. Enjoy! This goes great for tacos, fajitas, chili, and more!

Spicy Vegan Tartar Sauce


I have heard it said many times that sauce is a vegan’s favorite food. In my experience, this is very true. I happened to buy some garlic chili  sauce from my local Asian grocery store. Everyone has heard of siracha mayo. But, I took it one…Weird step forward into awesomeness.

If you can find the Gardein Fish Sticks…This would go great with them. Or it’s great on French fries or any other food. All 3 of my kiddos agreed that it was very tasty. It’s easy. It’s delicious. What more can you want from sauce?

Spicy Vegan Tartar Sauce

  • Servings: Variable
  • Difficulty: Easy
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  • Vegan Mayonaise (I used Just Mayo.)
  • Garlic Chili Sauce
  • Gherkin Pickles, Diced (Or use relish.)
  • A Squeeze of Lemon Juice (Optional)



  1. This recipe is variable in ratios. Pictured is about 2-3 tablespoons of Just Mayo.
  2. Add about 2 teaspoons of garlic chili sauce. The more you add, the spicier it will be.
  3. Add some relish or diced pickles.
  4. A squeeze of lemon juice is optional if you’d like it.
  5. Stir and enjoy.

Fried Tofu Spring Rolls (Vegan/Gluten Free)


A few months ago I was in Little Rock with my mom. I dropped her off for a doctor’s appointment. The kiddos and I decided to go see what kind of shenanigans we could get in to. Every good adventure needs some snacks, right? We stopped by Whole Foods Market and picked up a few things. Being the odd eater that I’ve always been, I chose some vegetarian sushi. I’ve been wanting to recreate this ever since.

Of course, in true me fashion, I decided to make it my own. I fried the tofu with a gluten free tempura batter and rice panko crumbs. This gives a great diversity of texture. I’ve found a growing trend as I’ve become plant based that I love adding anything crunchy to softer foods.

Here’s a few step by step pictures on how I made my rolls. Or…If you are a spring roll pro, feel free to scroll down to the end to find the recipe. Either way, I hope you enjoy. Don’t forget to subscribe to be notified when new blogs or posted or join me on social media for more.

Step 1: I use a pie plate in my sink with running warm water to soften the rice wrappers. This keeps the water warm. If it gets cold it takes much longer to get the rice wrapper to soften. When it is soft and pliable, take it to your assembly station.


Step 2: Lay some fresh chopped vegetables onto the rice wrapper. I did this before hand to make assembly easy. Here I’m using shredded carrots, green leaf lettuce, and purple cabbage.


Step 3: Place a piece of tofu on top of the vegetables.


Step 4: Fold over the sides of the rice wrapper.


Step 5: Fold half of the rice wrapper over and try to tuck in all of the ingredients (as best as you can).


Step 6: Roll the ingredients tightly to the end. Set aside on a platter to dry.


Step 7: You can slice the rolls with a sharp knife or leave them whole. Either way, they are delicious! Enjoy with any dipping sauce you like.



Fried Tofu Spring Rolls (Vegan/Gluten Free)

  • Servings: 8 Rolls
  • Difficulty: Easy
  • Print



  • Rice Paper (Spring Roll Wrappers)
  • 1 Block of Extra Firm Tofu (I use Simple Truth brand from Kroger.)
  • Gluten Free Tempura Flour
  • Gluten Free Rice Panko Crumbs
  • 1/4 Cup Unsweetened Almond Milk (Or other non-dairy milk.)
  • 1/2 Cup Shredded Carrots
  • 1 Cup Chopped Green Leaf Lettuce
  • 1/2 Cup of Thinly Sliced Red Cabbage
  • Dipping Sauce of Choice


  1. Prepare the vegetables that you’ve chosen. I like to chop the ingredients and lay them out on a platter so they are easy to grab.
  2. Take your block of tofu and cut long slices. Carefully, dip it in the tempura flour, then in the milk, and finally the panko. This creates an amazing, crunchy breading.
  3. Add about an inch of oil to a frying pan and allow to get hot.
  4. Place each tofu piece in being careful not to crowd the pan. Leave space between each piece.
  5. Let them brown on one side before flipping. This should take 2-3 minutes. If the oil is a good depth you should only have to flip them once.
  6. Set aside on paper towel and allow enough time to cool until touchable.
  7. Use warm water to soak the rice paper. When it is flexible place it on a flat surface.
  8. Add your vegetables then your fried tofu.
  9. Fold the sides of the rice paper over the ingredients.
  10. Tuck in the ingredient and then roll it to the end. (Pictures included above on the blog.)
  11. Set aside on a platter until dry. You can slice them like sushi with a sharp knife or leave them whole.
  12. Enjoy with your favorite dipping sauce!


Vegan Quiche (Gluten Free)


I know my vegan blog is really new… But I actually have been blogging for nearly 2 years now! I started off with my paleo blog as “The Common Sense Cook.” In that time, I found my love of making “stuff” up. I’m a big believer, even if my views on food have changed, that those were valuable experiences for where I am today.

I was talking to a friend about the amazing tofu eggs and fried potatoes I’ve been making a lot late; inspired from The Edgy Veg (an amazing YouTuber… Go subscribe!). I was wondering if the right texture of tofu could make a quiche. If you don’t know what a quiche is, it’s basically a savory, breakfast, “egg” pie. I’ve only eaten one once, and while I don’t think this recipe is identical to an egg based quiche, this recipe was very delicious and all three of my kids loved it and asked for seconds! If you’d like to see the video where I was experimenting to create this recipe, you can watch it here.

Vegan Quiche (Gluten Free)

  • Servings: Two Pies
  • Difficulty: Easy
  • Print


  • Two Gluten Free Pie Crusts
  • 1 Package Silken Tofu
  • A Pinch of Tumeric
  • 3 Tablespoons of Nutritional Yeast
  • Salt
  • Pepper
  • Garlic (Fresh, is always!)
  • Sautéed Onions (1/2 cup)
  • Broccoli (around 1/2 cup)
  • 1 Large Sweet Potato (Diced and Roasted)
  • Olive Oil
  • 1 Teaspoon of Sugar (optional)


  1. Preheat oven to 375 Degrees Fahrenheit.
  2. Follow the instructions on your pie. My instructions called for pre-baking the crust at 375 Degrees Fahrenheit for 15 minutes.
  3. Dice your sweet potatoes, put them on a lined (or greased) baking sheet. Drizzle with olive oil, salt, and pepper. Cook on high under the oven’s broiler for 10 minutes. Be careful not to burn them. (Oven temperatures can vary.) Allow the oven to cool down before adding the pies back in.
  4. Sautee onions in olive oil for 7-10 minutes. Add salt, pepper, and a smidgen of sugar so that the onions get a lovely, caramelized, golden brown.
  5. Add the silken tofu to a bowl and use a whisk to mix it until it is a creamy consistency. Add the sautéed onions, roasted sweet potatoes, broccoli, and seasonings and mix. Return the oven to 375 Degrees Fahrenheit.
  6. When the pies have cooled after being pre-baked add the filling. Smooth out the top with a spatula (or spoonula). Don’t over fill.
  7. Return to the oven for 15 to 20 minutes. I like my crust nice and done. If you like it a little less, go for the less time.
  8. Let this quiche rest. The longer the rest, the easier it can cut into a slice. The slicing was a bit difficult because the mixture is creamy, not a hardened egg. Just take your time… Or just throw it all in a bowl and enjoy it just the same. 🙂
  9. Devour. Enjoy.