Mickey Eats Plants

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Mickey Eats Plants

All of my food in one place, showing how easy it is to eat whole food, plant-based! � �

10/17/2026

A little heat, a little zest, and a whole lot of plant-based goodness! 🌶️🍋🌱 On the lunch menu today: Crispy Harissa Tofu with jeweled Israeli couscous and lemon-mint cucumbers. 🥒 Spicy, savory, bright, refreshing, and packed with flavor. Proof that eating plants is anything but boring! 😋

Another delicious recipe courtesy of Purple Carrot 💜

🔗 Recipe 📖 : https://www.purplecarrot.com/recipe/crispy-harissa-tofu-with-jeweled-israeli-couscous-lemon-mint-cucumbers

🌱

09/13/2026

Rosh Hashanah, but vegan. 🌱✨ Butternut Squash, Kale + Quinoa Bake - roasted squash, hearty kale, quinoa, onions, garlic & some herbs - all baked together into one very satisfying plant-powered meal. 🌱

Colorful, cozy, nutrient-packed, and proof that fall comfort food can involve a whole lot of plants. 💚

And yes…there’s a Pumpkin Apple Upside-Down Cake for dessert. 🍎🎃 Because balance. 😉

09/13/2026

Sunday baking 🍎🎃🍂

Tried my hand at a Pumpkin 🎃 Apple 🍎 Upside-Down Cake - vegan, warmly spiced, pumpkin-y, and topped with caramelized cinnamon apples. The MINIMALIST BAKER cookbook 📖 version may have been a little more photogenic 😂, but mine understood the assignment where it counts. 👌🏽☺️

Fall flavors officially activated. 🍁☕️

09/09/2026

Food really is medicine. 🥦🫀🩺

I loved speaking with FIU Medicine ‘s ‘Food As Medicine’ Medical Student Interest Group about nutrition and cardiovascular health - from dietary patterns & disease prevention to interpreting research & always asking, 👉Compared to what?” 👈

Special thanks to Physicians Committee for sponsoring this Lunch & Learn. My T.A. Sarah Geraldo also did a fabulous job sharing her experience with this group of very engaged doctors-to-be!

So encouraged by the curiosity & thoughtful questions from these future physicians. The next generation of medicine is hungry for more nutrition education and I am here for it! 👏🏽😀🌱

FIU Medicine

09/06/2026

One of the best parts of : the people! 🥦🩺💚 Physicians Committee

The learning is invaluable, but so are the friendships, mentorship, & community built along the way!

09/06/2026

Still reflecting on !😆💭🥦🩺

So many thoughtful conversations, new connections, & exciting new ideas about how we can better integrate nutrition into education, healthcare, & everyday life.

Grateful to be part of this growing community - & excited to keep the momentum going! 🌱

06/30/2026

Some recipes come & go…this one’s been in regular rotation for years. ❤️🥣

Today I made the Roasted Red Pepper🌶️ & Sweet Potato 🍠 Soup from Brendan Brazier’s Thrive Energy Cookbook 📕 , and it reminded me why it’s one of my ALL-time favorites. I remembered making this one a lot during my IRONMAN Triathlon training days. 🏊 🚴‍♀️ 🏃🏽‍♀️

Oven-roasted sweet potatoes + red peppers create incredible depth of flavor, while a 👌🏽bit of coconut 🥥 milk gives it a velvety texture without dairy. It’s comforting, nutrient-dense, and packed with colorful veggies🥕 🧅 🌿 🧄 - exactly the kind of meal that reminds me healthy food never has to be boring.

I added a little crunch on top (crispy roasted chickpeas) and fresh basil 🌿 , which took it to another level.

These are the meals I keep coming back to - not just because they’re “healthy,” but because they’re genuinely delicious.

🌱❤️🥣

02/19/2026

😊 Still energized from this one.

Our “Eat Well, Learn Well: The Power of Plant-Forward Nutrition” 🥗Lunch & Learn was recently featured in 🗞️ News@TheU — and I couldn’t be more proud of what our students helped bring to life.

We gathered to explore the science of plant-forward eating — from cardiometabolic health and inflammation to practical strategies students can actually apply. It was an honor to host experts & from the 🩺 and to collaborate with to translate evidence into a vibrant, thoughtfully curated meal.

What makes this especially meaningful to me is watching students lean into evidence-based nutrition — asking sharper questions, challenging misinformation, and thinking critically about food, health, and prevention. That momentum is exactly what we hope to build through our newly approved Nutrition Science Minor at the ’s
Deep gratitude to of the PCRM President’s Council & the UM citizens board for your endless commitment to the cause and to our student leaders from for executing this event beautifully — and to journalist ✍️Janette Tannen for capturing the heart and science of the day.

🔗 Full feature linked in bio.

This is the work. And we’re just getting started. 🌱

UMiami

12/31/2025

One-pot comfort done right. 🌿 This Chile Verde from hit all the marks—hearty, cozy, plant-based, and packed with flavor. Tomatillos, cumin, beans, greens, rice… plus that crunchy, zesty radish salsa on top!👌☺️
Weeknight-friendly and absolutely repeat-worthy.

11/12/2025

Tried my hand at making some creamy vegan corn chowder 🌱 🌽 🍲 given that I couldn’t stop thinking about the one I had at this past weekend. 😆

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