Plant-Based Friday x PA Peach 1.2

July 13, 2018

WHAT'S UP EVERYONE! Happy Friday-- Happy Plant-Based Friday! This week we're doing something special. Whether you're heading to the mountains for the weekend, flying out of town for a wedding, or headed to the beach, we all find ourselves escaping the city on the weekend. I'll be staying local for Slow Food Nations here in Denver, but PA Peach is out on another weekend adventure. Where's she heading? Well, you'll see on her story. The real question is, what is she eating while on the road? 




When driving, I like to prep a few favorites to have with us for a quick bite whether in the car or after any outdoor activity along the way. This weekend, we packed fresh tabouli salad, patate salad (yes, patate not potato), shishito peppers, hummus, and an avocado or two to keep us fueled for adventure. Shout out to our Yeti cooler for keeping the goods cool!




A summer staple of mine that compliments any meal. This one was a basic combo of tomato, cucumber, celery, onion, lemon, olive oil, salt, and pepper. I didn’t have any parsley or Cilantro but I’ll usually add that for an extra burst of flavor.  





Fresh from the garden! Easy to grill or sauté for 7-10 minutes with a little olive oil. Top with lemon zest and sea salt 👌It's the perfect little car snack that will leave you craving more.




I’ve been playing with different variations of this all time favorite. This salad I used Trader Joe’s broccoli slaw, celery, onion, boiled red potatoes, vegan mayo, white wine vinegar, cholula hot sauce, salt, and pepper.



What I love most about these three dishes is that it takes less than 10 minutes to prepare, and they are all packed with flavor! Now you don't have to go hungry on your road trip / feel obligated to eat airport snacks. So, where are you off to on your next adventure?


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