Living Veg, Virginia Street, El Segundo, CA (2026)

03/01/2022

Chronic illness. Many of you know that I work with many people suffering with chronic illness. What you might not know is that I’ve been battling my own personal auto immune disease.

Chronic illness is TOUGH! I cannot think of a way mine has not affected my life. It’s shown me intense darkness and depression, immense patience, a new kind of compassion, a loss of any vanity I had left. It’s taught me gentleness with myself, authentic boundaries, the importance of slowing down, the value of a strong support system and most importantly how to really listen to my own body all throughout the day.

There have been many times over the past 6 months with all the doctors, drugs, supplements, experimental diets and therapies and literally dissecting every part of my life constantly, all while suffering with so much pain and insanity, that I just want to push the pause button…

And then I come back to the breath. Our bodies are powerful and smart and sometimes all we can and should do is focus on our inhales and exhales. Trust the breath, trust the process and take it one step at a time. This simple practice can help me get back up and nurture myself, attend to what I truly need in the moment, and recently it was a big batch of simple, organic anti-inflammatory soup.

LET FOOD BE THY MEDICINE AND MEDICINE BE THY FOOD. 🌱

If you’re struggling with chronic illness, know that you’re not alone, even though we can feel that way. Please shoot me a message if you need support, and maybe make a batch of healing soup for yourself tonight. 💙

-2 medium red onions, rough chopped
-4 cloves of garlic minced (lots of healing garlic)
-One bag of red potatoes, cubed (skin left on)
-4 large carrots (do not peel), rough chopped
-2 cans of organic coconut milk (I used light)
-2 tsp ground turmeric (super healing)
-1 tsp sea salt (to taste)
-3 handfuls of organic kale (dark leafy greens are earth’s power food)
-Organic vegetable broth to reach desired consistency

Sauté onion in large pot over med-high heat until caramelized. Add minced garlic and sauté for 60 sec. Add remaining ingredients except kale and simmer until potatoes are soft. Add kale and cook until just tender. Enjoy!

11/02/2021

DISNEYLAND! Want to give a big shoutout to and highlight some of our favorite plant based options!

Coming in at #1 is the new Plant Based Ronto Wraps in the new Star Wars land! These were epic! We could have eaten just these all day and been happy. Plant-based sausage, spicy kimchi slaw, sweet pickled cucumber, creamy gochujang spread, wrapped in a tortilla. We will be dreaming about these. 🙌🏼

Next up, you can’t go to Disneyland and not get a Dole Whip. Most of us chose the classic pineapple this time for its nostalgia…but now they also have mango, raspberry and lemon which are all vegan as well. Any and all can be made as just a softserve, as a swirl or a float and they even have some specialty ones with fruit. It’s a great mid-day snack. And don’t forget to catch a viewing of the Tiki Room while there 😉

Another of our go to plant based snacks are their Mickey pretzels. These are all over the park and are always vegan. Just grab a packet of mustard, or if you’re like me, maybe 3 packets haha, and sit and enjoy while taking in some people watching…or a good snack while waiting in a long line for a ride. Also, an important FYI, all the classic popcorn in the park is vegan!…which I think is a perfect fireworks munchie. 😉

Last up, our long time go to meal…Royal Street Veranda’s Veggie Gumbo Served in a Sourdough Bread Bowl. This is great after the sun goes down to warm up and enjoy some comfort food. Situated right next to Pirates of the Caribbean, makes it an enjoyable place to take in the sights of New Orleans at night. It’s a meal we look forward to every visit.

So there ya go! These are just a few of our favorites and I’ve heard word that Disneyland is planning to expand their plant based options even more! Thanks Disney for extending the magic to all us vegans.

Now go plan a visit and let me know which is your favorite.
💫

07/09/2021

WHAT’S IN MY CART 🌱

I get a lot of questions about how I shop and the first thing I tell people is it doesn’t have to be complicated or expensive. If you truly eat a Whole Foods plant based diet, then you’re skipping out on all the specialty expensive grocery items and sticking to fresh and easy ingredients.

Here in my cart today, I have: sweet potatoes, bananas, cashews, carrots, broccolini, bok choy, vegetable broth, spinach, spaghetti squash, chickpeas and fire roasted crushed tomatoes. Here’s what dishes I’m making with all this deliciousness...

-Baked Sweet Potatoes with Crispy Seasoned Chickpeas, Sautéed Spinach and then drizzled with Cashew Cream

-Roasted Spaghetti Squash Noodles with Fresh Marinara (fire roasted crushed tomatoes is the base) and Roasted Garlic Broccolini

-Miso Soup with Carrots, Bok Choy, Baked tofu and Buckwheat Soba Noodles (already had)

And that’s it guys! Super simple but full of flavor and plant power. The body feels so light, charged and satisfied after eating like this and it’s the best for your immune system. You can just see all the phytonutrients in my cart! 😍 I often gaze at my shopping cart and how beautiful it looks when I shop. Preparing food should look beautiful and feel beautiful from beginning to end.

If you’re interested in learning how to navigate the grocery store to add more plants into your diet, consider scheduling a grocery store tour! They are super fun and incredibly useful!
$100, runs about 60-90 min. Send me a DM to schedule.
BE PLANTI-FULL 💚

01/05/2021

Vegan Grazing Platter! Hope everyone had a blessed holiday season! My man and I had the pleasure of retreating to Sedona for 5 days without kids. We both are super busy entrepreneurs and parents of 3 children and we felt the calling to step away for a bit for the health of our spirits and to reconnect as a couple. 💗 Health is much more than what we put in our bodies. We hiked the beautiful red rocks, took some polar plunges in the icy creek nearby, created music, play board games in our cozy cabin and of course ate lots of amazing vegan food.

Pictured here is the grazing platter I prepared for us on Christmas Day to enjoy as we played games. Most of the cheeses are from and then filled it out with an assortment of dried fruit, seasoned nuts, , tortilla chips, sliced pears and decadent chocolate. YUM! What a treat this was! It’s ok to splurge here and there and eat a little more celebratory... but I’m always happy to welcome back my clean eating lifestyle. 😉🙏🏼

Here’s to a happy and healthy 2021! Looking forward to serving you all this year. Much love- Chef Shelley

11/18/2020

Still looking for a Thanksgiving Feast? We’re delivering Festive Plant Based Dinners right to your door! Sign up for this exclusive menu now!
🍂🍂🍂

Kobucha Stuffed Squash with Chestnut Dressing
OR
Chickpea Cutlets*
(like crispy turkey cutlets)

Baked Sage Mashed Potatoes

Garlicky Green Beans

Holiday Salad with Cranberries and Spiced Pecans

Fluffy Dinner Rolls

Cinnamon Apple Crisp

*If choosing chickpea cutlets, I would recommend swapping out the holiday salad for chestnut dressing.

2 Servings- $90
4 Servings- $180

Price includes packaging and delivery.

Your feast will be delivered on Wednesday November 25th and ready to heat the following day.

Message to place your order now or with any questions. Have a blessed Thanksgiving! 🙏🏼

10/27/2020

Fresh Roasted Pumpkin Seeds!
*Recipe following*
🎃🎃🎃

These little guys are a powerhouse of nutrition! Check out their stats:
(This is with their shell on like pictured)

-High in fiber
-High in Magnesium
-High in Manganese which helps support collagen and bone health
-High in iron
-Good source of zinc and other antioxidants
-Natural source of tryptophan which can help promote sleep
-Cholesterol free
-Low Glycemic
-and much more

I love roasting these guys up in the fall, my family thinks they taste like popcorn! Plus you get to roast the pumpkin too which has even more added nutrition. Isn’t fall delicious?

I would highly recommend sticking to “pie pumpkins” for this and anytime you want to roast a pumpkin to consume. The larger pumpkins are just too fibrous and not very sweet, leave those for cutting out scary faces. 👻 Following is my favorite way to prepare these seeds.

****************
Cut that beautiful pie pumpkin in half and scoop out the seeds, removing as much of the pumpkin flesh from the seeds as you can. Place the seeds in a bowl and cover with water. Swish it around with your fingers and then let sit at least an hour to separate the remaining strings.

When done soaking, preheat oven to 350 degrees and cover a large baking sheet with parchment or a silpat baking mat.

Drain seeds and rinse in a colander. A few strings left here and there won’t be a problem. Add rinsed seeds to a bowl and sprinkle with lime or lemon juice or vinegar to help the spices stick. I prefer this over oil, MUCH healthier. Then add your favorite spice mixture. I love:

-Paprika
-Chili Powder
-Onion Powder
-Nutritional Yeast
-Sea Salt
-Fresh Cracked Black Pepper

Or try a fun fall version...cinnamon, nutmeg, ginger, cloves. Endless possibilities!

Mix well and then spread out on the prepared baking sheet. You want these to be in one layer, not stacked on top of each other to attain full crispiness.

Roast for about 20 min and then stir seeds around some. Roast for at least another 20 min until nice and toasty brown and they smell kinda like popcorn.

Remove from oven and let cool slightly. The seeds will crisp up even more as they cool.

Enjoy and HAPPY HALLOWEEN!

10/06/2020

The Beauty of Spaghetti Squash

I love cooking seasonally. When possible, my meals that I prepare for others and for myself are created around what is in season. I believe our bodies do best when feeding it what is fresh, ripe, current and in flow with what nature can grow now and nearby. It’s about working WITH nature not trying to modify plants to meet our taste buds desires. Our bodies will move with more ease this way...plus it tastes much better!

Fall is my favorite seasons to cook. You get the end of all the summer’s abundance, the harvest, a plethora of plants to choose from! You also get though, a switch to warmth, coziness, an aromas of spices, it’s like a big hug. Such a beautiful comforting season. I look forward to it every year.

I cook a lot of squash during this time and this is one of my faves, the spaghetti squash. It’s magical ability to turn into spaghetti combined with its great nutritional content puts it high on the charts for me. Check out some of its health benefits:

Low in Calories (lowest of all squashes)
Virtually Fat Free
Low Carb
Low Glycemic
High in Fiber
Contains Antioxidants
Vitamin A
Vitamin C
Manganese
B Vitamins
and more

The vitamins and minerals in spaghetti squash work together synergistically, plants are smart like that and I believe we get smarter by eating them!

To enjoy one of these beautiful squashes, just cut lengthwise, scoops out the seeds, lay cut side down on a parchment lined baking sheet and cover with foil. Cook at 350 until hard shell of squash is soft to the touch, around an hour. Let cool slightly then pull out the “spaghetti” with a fork, throw it in a bowl, top with your favorite sauce and enjoy guilt-free.

Happy Fall! 🍂

08/25/2020

Mmmm donuts! This past week I moved into a new space that will be much more comfortable for my business! 🙌🏼 Feeling so grateful and needed to celebrate!...so I whipped up these beauties: Cinnamon Sugar Baked Donuts. Buttery and moist with an aroma that makes you dream of fall. Threw these in with some of yesterday’s meal deliveries.
🍩 🍩 🍩
Also, good news, I’m now taking new meal delivery clients! DM for details to create a delivery plan that meets your lifestyle and budget needs. 😊

07/30/2020

Catch the interview on IGTV under Such a pleasure and so much fun to be interviewed by this sweet gal. Entrepreneurs helping entrepreneurs 💙

05/28/2020

Featured from this week’s meal deliveries: Cauliflower Steaks with Smashed Potatoes, Sautéed Haricot Verts and Rich Mushroom Gravy. Love feeding the masses with plant based goodness!
********
Have a couple spots available if you want food delivered like this to your door. DM for info! 🙏🏼 🌱

04/14/2020

Was nice to take a break cooking for others and cook a special Easter meal for my family.
On the plate:
•Mushroom Leek Tart with Pine Nut Crust and Herbed Lentil Compote
•Strawberry Spinach Salad with Poppyseed Dressing
•Garlic Roasted Asparagus
•Fresh Made Baguettes
•Italian Sodas
•Fireplace S’Mores
Happy bellies, happy family. Hope you all had a wonderful holiday weekend and are enjoying the spring season. 🌸 - Love Chef Shelley

03/14/2020

ANNOUNCING SPECIAL MEAL DELIVERY! I’ve decided to open a select number of additional spots over the next few weeks to help during these tough times.
🙏🏼🌱🙏🏼

If you know anyone that is choosing to avoid public places, is immunocompromised, elderly or just someone that desires healthy immune boosting food to give them security through this time, please send them my way! I’m going to try to take as many people as I can.

At this time, no customization will be taken, aside from gluten-free requests. Also no contact is needed for delivery! Food can be left outside front door and payment can be done virtually. 😊

Rate at this time is $200/week and that includes a Monday and Thursday delivery which includes 3 entrees with 2 servings in each entree. (12 servings total)

I also am taking every precaution I can to ensure your food gets to you in a safe and healthy way. 💙From the way I shop, cook, to delivery, I am constantly sanitizing and washing. This practice is very important to me and gives me peace of mind that the end result is just healthy wholesome food to fuel your body and keep it strong.

DM me if you are interested or have questions. Slots are open starting this Monday!

Blessings and safety sent to you all. Much love. -Chef Shelley

Living Veg

03/01/2022

11/02/2021

07/09/2021

01/05/2021

11/18/2020

10/27/2020

10/06/2020

08/25/2020

07/30/2020

05/28/2020

04/14/2020

03/14/2020

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