Tonight we had a classic dinner: chick’n nuggets, mashed potatoes and a mix of fresh broccoli and sugar snap peas. It’s just so darn pretty on a plate together!

The potatoes were basic russet potatoes chopped and boiled for 10 minutes in a covered pot. I hand mashed them with some plain soy milk and organic vegan butter. I added Ms. Dash garlic and herbs seasoning, cumin, cayenne and sea salt.

Whenever you cook your vegetables you should steam them or cook them in water. Never put your veggies in the microwave – it robs them of almost 90% of the nutrients! I cooked my broccoli and peas in a pot with water to just cover them. I put a teaspoon of organic vegan butter on top, cover and cook on high heat 3 minutes and turn to low heat and cook another 3 minutes. Once theyre done, drain and season with sea salt.