Lifestyle Tips, Uncategorized

How to Go Vegan

Hi everyone!

I’ve found that many people I talk to about my vegan lifestyle say that they unsuccessfully have tried going vegan starting from a diet that includes meat and other animal products. A drastic change like that is not sustainable.

Here’s a secret…transitioning your diet to 100% vegan does not need to happen in one night! If you try to cut out 100% of animal products in one shot, you are more likely to become overwhelmed by the change, be unsuccessful at sustaining the change in diet, and actually suffer from withdrawals from the certain foods. (Yes, animal products can be addicting. Read about it here and here.)

Here are some suggested steps to help you ease into a 100% vegan diet:

  1. Try a few vegetarian or vegan recipes a few times a week. I recommend not going too far off from foods you normally eat, and avoid too many products that are substitutions. Many people make the mistake of expecting veggie burgers, chik’n nuggets, and plant-based cheese to taste exactly like the real thing.
  2. Dedicate one day a week to going completely meatless. Increase the number of meatless days as time goes on. Do so with caution, if you reintroduce meat after abstaining for a long period of time, it could lead you to gastric distress.
  3. Another option to begin the transition to vegetarianism is to start by eliminating all but one type of meat, like chicken or fish.
  4. Once you’ve cut meat out of your diet, eliminate dairy. If necessary, you can allow yourself one dairy product like cheese or milk, or only allow yourself this dairy product on a certain day of the week. I also advise caution with reintroducing dairy after abstaining for a long period of time, as this could could lead you to gastric distress. (Let’s be real, should your food really cause you to get sick if you haven’t been eating it for long periods of time?!)
  5. At this stage, you will find that eliminating eggs will be relatively easy compared to the other foods.
  6. After removing eggs, you can focus on avoiding other foods that are commonly forgotten like honey, gelatin, whey, casein, lard, some red food coloring (cochineal, carminic acid, or carmine), some sugars, and some confectioner’s glaze just to name a few! When in doubt, Google! Also, check my post on some of my favorite Vegan Lifestyle Apps for some really useful apps.

My point is, go easy on yourself! Make this lifestyle change work for you. Don’t get caught up in labels and making extreme changes. Little changes add up over time and will make a difference for the animals or environment no matter how small!

How to Go Vegan | Vegan Living by Danielle



giveaway, Lifestyle Tips, Uncategorized

T-Shirt Giveaway!!

T-Shirt Giveaway | Vegan Living by Danielle
Win a t-shirt from peta2 through Vegan Living by Danielle!

1. Follow IG account @veganlivingbydanielle

2. Share this post on IG

3. Tag 3 friends in the comments on IG!

🌱T-shirt size: small

🌱Bumper Sticker size: awesome

🌱Sorry international followers! Only open to US friends.

🌱Ends Sunday, May 21 at 11:59 pm EST.

🌱Winner will be selected the following day and notified by IG message.


Good luck!!




Recipes, Uncategorized

Tortilla Pizzas

Tortilla Pizzas | Vegan Living by Danielle


  • 2 medium sized tortillas
  • 1 cup veggie ground crumbles (found in the same section as veggie burgers)
  • 1/2 cup pasta sauce
  • 1 handful of spinach
  • 2-3 baby bella mushrooms
  • 4-5 black olives
  • 2 Tbsp olive oil
  • 1 clove garlic or 1/2 tsp powdered garlic
  • 1/2 tsp oregano


  1. Preheat the oven to 450F with the cookie sheet in the oven to warm it for quicker, more even cooking.
  2. Slightly warm the veggie crumbles in a small pan on low heat with olive oil, garlic, and oregano, stirring occasionally. Don’t over cook it now, because it will cook more in the oven and you don’t want it to be dry!
  3. Slice the mushrooms and olives, chop the spinach, and set them aside.
  4. Take the cookie sheet out of the oven and place tortillas on the sheet side by side so as little of the tortillas are overlapping as possible, if at all.
  5. Spread the tomato sauce evenly over the tortillas, leaving a little room around the edges for crust. We don’t want too much sauce or the tortilla will not cook evenly. 
  6. Add toppings evenly over the pizzas.
  7. Place cookie sheet back in the oven for 8-10 minutes. Watch for the edges to be a golden brown, you might not even need 8 minutes! 
  8. Remove cookie sheet from oven and use a spatula to take the pizza off the sheet and put it on a plate or cutting board to cut into 4 or 6 pieces per pizza!

Makes 2 tortilla pizzas.

If you’re like me and like to dip your pizza in ranch or some type of dressing, I recommend the vegan dressing: just ranch. You can find it at most Target stores!


Lifestyle Tips, Uncategorized

Veganize Your Holiday!

Hi everyone!

With Easter around the corner, I’m here to share some tips on how to make lots of dishes vegan! Lots of holiday recipes call for milk or butter, but lucky us! We live in an era where vegan substitutes for non-vegan items are becoming more accessible and taste better than in the past.

Here are some tips to a vegan or dairy-free holiday:

You can create a vegan form of a recipe by swapping out dairy milk for unsweetened, original soy milk!

You can also do this with butter by using Earth Balance spread or stick instead. Also, check the ingredients of some margarines for “Contains Milk,” because some margarines are made with milk, but some use olive oil or soy ingredients instead, like Country Crock Calcium plus Vitamin D spread.

Vegan candy for Easter baskets! Sour Patch Kids, Swedish Fish, Air Heads, Dots, Mike and Ikes, Smarties, Dum Dums, Fireball, Jolly Ranchers, and Blow Pop! Most dark chocolates don’t contain milk, but always double check the label. Justin’s Dark Chocolate Peanut Butter cups are vegan and Target’s vegan chocolate selection has been expanding!

Hoppy Easter!





Recipes, Uncategorized

Power Packed Quinoa

Power Packed Quinoa | Vegan Living by Danielle


  • 1 sm zucchini
  • 1 lg sweet potato
  • 1 bunch kale (sub spinach if desired)
  • 1/2 sm yellow onion
  • 1 can of garbanzo beans
  • 1 cup of pine nuts
  • 1/2 cup dry quinoa
  • 1 1/2 cups water
  • 3 Tbsp olive oil
  • 1-2 cloves garlic (sub 1 tsp powdered garlic)
  • 1 1/2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 Tbsp of plain hummus per serving as topping (optional)


  1. Cut all leafy greens of kale from stems into pieces roughly the size of a playing card. (The best way to cut kale is to slice directly along the stem, on both sides of the stem, removing the leafy green from the stem entirely. Then cut the greens into desired size. The stems are edible, so feel free to add them to the meal if desired. I like to put the greens into a colander after cutting to rinse.) Set greens aside for later.
  2. Cube the sweet potato and put in a pot with the dry quinoa.
  3. Add 1/4 tsp cumin and 1/4 tsp chili powder to the pot.
  4. Add water and put the pot on high heat.
  5. Cover pot and set a timer for 20 minutes, but reduce heat to medium-low once it reaches a boil. (No stirring is necessary while quinoa is cooking.)
  6. Chop onion and place in pan over medium heat with olive oil. **If using garlic cloves, mince garlic and add to the pan now as well. Add powdered garlic later with the other spices.**
  7. Slice zucchini, then cut slices into quarters. Add zucchini, kale, garbanzos, pine nuts, and remainder of the spices (add powdered garlic here).
  8. Cook until all veggies are tender, stirring occasionally.
  9. Serve veggies on a small bed of the quinoa and top with a tablespoon of hummus and a sprinkle of cumin or chili powder if desired.
  10. Enjoy!

Makes approximately 4 servings.

Recipes, Uncategorized

The Best Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies | Vegan Living by Danielle

CAUTION: These cookies are highly addictive!! Even my dad, who refuses to eat anything vegan and identifies highly with Ron Swanson [see Parks and Rec], cannot get enough of them even though he knows they are vegan!


  • 1/2 cup canned pumpkin
  • 1 cup flour
  • 1/2 cup sugar
  • 1/4 cup vegetable oil
  • 1 cup vegan chocolate chips (my favorite are Enjoy Life chips, also any milk-free chocolate works, most dark chocolates are vegan)
  • 1 Tbsp applesauce
  • 1/2 Tbsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp Pumpkin Pie Spice, or 1/8 tsp each of ginger, cloves, all-spice


  1. Preheat oven to 350F.
  2. Stir thoroughly pumpkin, sugar, oil, applesauce, and vanilla.
  3. In a separate bowl, stir thoroughly flour, baking soda, baking powder, cinnamon, and other spices.
  4. Slowly pour flour mixture into pumpkin mixture and blend well.
  5. Once all the flour mixture is blended, stir in the chocolate chips.
  6. Scoop dough in 1-inch balls onto a lightly greased cookie sheet spaced 1 inch apart, they don’t expand too much.
  7. Bake for 10-12 minutes based on desired texture.

Makes approximately one dozen cookies.



Vegan Snack Giveaway!

Vegan Snacks Giveaway | Vegan Living by Danielle


Thanks to all participants!

GIVEAWAY ALERT!!! I am so excited to be sharing some vegan snacks that I love and that are easy to find! I found everything pictured at my local grocery store or Target.

I am going to share them with one lucky winner. To enter, follow me on Instagram and tag a friend in the comments! To get your name in for the drawing 2 additional times, pin one of my recipes on Pinterest and message me on Instagram with a screenshot, or repost this photo or one of my Instagram posts of a recipe.  

Contest ends Friday, April 14 at 11:59 pm EST. Winner will be announced the following day!