Today’s post is really special.
Anytime I’m talking about my “friends”, I either have to clarify between my blogging friends and my real-life friends.  Well Claire from The Realistic Nutritionist just so happens to be BOTH of them and what an amazing person she is!

We also might literally be the same person.

Claire was one of the first people I met when I started blogging and we connected instantly through our passion for cooking and healthy living.  Our relationship began with daily comments on each others blogs, which quickly upgraded to endless emails and then eventually resorted to texting and gchat.  It was in that time we realized we were practically neighbors!

Miss Claire is super talented, not only as a fabulous cook and gifted photographer, but she is also a writer and recipe creator for the online magazine SheKnowsVegan One-Pot Stir Fry and Vegan Gumbo are just a few of the delicious recipes you’ll find on her site, she seriously rocks!

Vegan One-Pot Stir Fry


  • 8 oz. rice noodles
  • 1 medium onion, chopped
  • 2 garlic cloves, chopped
  • 2 tablespoons extra virgin olive oil
  • 1 organic green bell pepper, rinsed and chopped
  • 1 organic yellow pepper, rinsed and chopped
  • 1 cup broccoli slaw
  • 1/4 cup unsalted peanuts
  • 1 tablespoon vegan protein powder (optional)
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon hot red pepper paste (optional)
  • Liberal dashes of salt and pepper


  1. Place dry rice noodles in a large mixing bowl. Cover with warm water and let sit for 10 minutes to soften.
  2. Meanwhile, heat olive oil in a large wok on medium-high heat. Add onions and cook until just softened, about 3 minutes. Add garlic and peppers and cook until soft and lightly browned, about 4 more minutes.
  3. Add broccoli slaw, peanuts, protein powder and soy sauce. Heat another 2 - 3 minutes. Stir in noodles and hot pepper paste until paste is fully mixed in. Add liberal dashes of salt and pepper and serve warm!
Vegan Gumbo


  • 3 garlic cloves, chopped
  • 1 large onion, chopped
  • 1 bay leaf
  • 2 tablespoons extra virgin olive oil
  • 3 medium carrots, sliced
  • 1 zucchini, sliced and chopped
  • 1 cup mushrooms, chopped
  • 2 stalks celery (plus leaves), chopped
  • 3 cups vegetable broth
  • 2 cups water
  • 1/2 cup dry white wine
  • 1 (14.5 ounce) can diced tomatoes (not drained)
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon crushed red pepper
  • 1/4 teaspoon pepper
  • 3 cups cooked brown rice


  1. In a large pot, cook onions until soft, about three minutes. Add garlic, mushrooms, carrots, zucchini and celery, cook until soft, about six more minutes.
  2. Pour broth, water and wine over mixture. Add bay leaf and seasoning. Cover (partially) and simmer for 30 minutes.
  3. Once mixture is done, discard bay leaf and serve over rice and enjoy!

Don’t those just look delish?!

For more yummy recipes, check out her blog ASAP!  Trust me, you’re missing out.  Also, the lovely Claire is currently undergoing a whole new bloggy makeover and will be launching her new site next month!  I’ve personally seen a little preview and lemme tell you, it’s amazing.  To kick off this exciting venture, she’s currently accepting new sponsors and would love to have you!  So if you’re looking to bump up the traffic on your site, girlfriend can help you out!

Love you friend!!

Also, you can find me today over on Laura’s super fab blog A Healthy Jalapeno so make sure to stop by and say hi!  Happy Friday lovelies!!!