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GIVEAWAY: sex toy survival kits for the apocalypse

Fight your existential dread with orgasms. Enter to win one of 10 sex toy survival kits to get you through this dystopian nightmare, each worth $400+! 

Every kit is stocked with 4-5 outstanding items: legendary vibrators, hand-poured dildos, perfect butt plugs, thrusting toys, porn, my favorite lube, and more. These highly-curated kits contain only toys I know and love, and most are available to my international readers!

Giveaway ends 10/30. Enter to win on my blog — and don’t forget to pack your bug-out bag for extra entries! 

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Falafel is the perfect food. Forever. I also oven-bake my falafel to keep it extra healthy 😊👍 .. Homemade oil-free falafel tucked inside a whole wheat pita pocket with cucumber, tomato, and homemade tzatziki made with @silk plain soy yogurt!

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Pups and overnight oats! I posted this on my foodstagram and put a little thing on there about exercise and healthy movement in recovery: @ cooksforkisses :-)

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Spicy cauliflower bites or “wings” as some people call them. This took me 10 mins to prep and I never follow a recipe but here’s what I did: Mix some flour (I used organic whole wheat) with almond milk or water, add spices like garlic and onion powder and whatever else you want, and then coat chunks of cauliflower in it. Then place on a tray, bake for 30-40 mins at 400F. Take them out and toss in a hot sauce of your choice then put them back in the oven for 5 mins. It’s that simple 😊 the dip is homemade ranch (just mix vegan mayo with lemon juice or vinegar, garlic powder and dill). 🌿

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With this sun and heat, summer rolls are the perfect meal 🌈 don’t be intimidated, they are actually fairly easy to prepare ! This time I used carrots, pepper, spinach, cucumber and avocado with a peanut dressing 🌱

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Dark chocolate filled raspberries 💖

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Stages of ramen~ I've been sick for the past few days so I made myself what my body told me it was needing. :)

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Vegan ramen. It takes a little while to make but is so worth it in the end. I added sriracha and always forget how much I can’t handle spice. I add more than I can handle 😂 Still delicious nonetheless.

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In this bowl is tofu, chow mein noodles, mushrooms, spinach, carrot, green onion/chives, and sriracha. The broth consists of water, veggie bouillon, soy sauce, miso paste, garlic, and ginger.

Instagram: vibing.vegan

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I cannot stress how amazing vegetables are when you cook them in cast iron.

Best vegan stir fry I have ever made!

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Fruit is so pretty I can’t handle it

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Slow cooked barbecue jackfruit pizza with Miyoko’s vegan mozzarella. Topped with caramelized onion, roasted garlic and spinach on a homemade garlic herb crust. All deliciously vegan.

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It’s a farmer’s market kind of day 🍓🍒 Which would you pick ? My go to are strawberries and blueberries but I can’t resist figs too 🤔🤭

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Happy #TacoTuesday 🎃 🌮 ! Tacos have been a staple in my life lately so I made a version for fall : Ingredients : 3 taco shells ½ fresh pumpkin ½ head of purple cabbage ½ head cabbage 1 cup shredded lettuce 1 lime Pumpkin spice seasoning and Tajin to taste Directions : Preheat oven to 450°F Scoop out the pumpkin seeds, give them a quick rinse and mix them in a bowl with ½ teaspoon pumpkin spice Cut the pumpkin into medium sized chunks. Sprinkle with pumpkin spice and pepper. Roast for 30-35min until tender. In a separate tray place the seeds coated in pumpkin spice and roast until golden (7-15min depending on the size) In the meantime shred or cut thin stripes of purple cabbage and cabbage. Massage the lettuce in lime juice Reheat the taco shells and once the pumpkin is done assemble the tacos. Season to taste 🌶