Be honest — do you eat it, juice it, or blend it? Because today we are talking about ALL three and why this humble summer fruit deserves way more credit than it gets. Drop your favorite way to enjoy it below! 🍉 First — let's talk about what watermelon actually IS nutritionally. Watermelon is 92% water. NINETY TWO PERCENT. It is literally nature's sports drink in fruit form. 💧 But here's what most people don't know — watermelon is also the richest known source of lycopene of ANY fruit or vegetable on the planet. More than tomatoes. More than anything. Lycopene is the powerful antioxidant that gives watermelon its red color and has been linked to reduced risk of heart disease, cancer protection, better eye health, and even natural sun protection for your skin. 🌿 It also contains something called L-citrulline — an amino acid that reduces muscle soreness, improves exercise performance, and helps lower blood pressure. Athletes who drank watermelon juice before workouts reported significantly less muscle soreness for up to 24 hours after. @Kate Galli 👀 Your post gym recovery drink just got a whole lot more delicious. 😄💪 Annnnd it's low calorie, fat free, sodium free, and cholesterol free. Basically a superhero wearing a green striped costume. 😂🌿 🍉 Eating it The most classic way and honestly still one of the best. When you eat watermelon whole you get everything — the fiber, the water, the lycopene, the citrulline, all of it together exactly as nature intended. The fiber slows down the natural sugar absorption and keeps everything balanced. Plus eating it is just pure summer joy and nothing can replace that. My granddaughter loves to double fist watermelon 😄 🥤 Juicing it Run watermelon through a juicer and what comes out is pure liquid gold. No pulp, no fiber — just concentrated hydration and nutrients that hit your bloodstream fast. This is why I drink watermelon juice first thing every single morning before anything else. It wakes your cells up, flushes out what your body processed overnight, and starts your day with a hit of lycopene and electrolytes before you've even had breakfast. 🌅

My husband just declared this the BEST PLANT-BASED MEAL HE HAS EVER EATEN. Not "pretty good for vegan food." Not "I'd eat it again." THE. BEST. EVER. 🤯 Friends — this bowl was pure comfort food magic. Homemade plant-based gluten-free fettuccine swimming in a ridiculously creamy garlic Alfredo sauce, topped with crispy, seasoned tofu that was giving serious chicken fettuccine energy. Finished with a sprinkle of parsley and thick slices of fresh sourdough because apparently we're out here living our best lives. 🌿🍝 The real plot twist? No dairy. No chicken. No compromise. Just plants doing what plants do best. This is exactly why I get so fired up about whole food plant-based eating. People think they're giving something up when really they're just discovering how incredible food can be. Tonight's verdict from the hubby who is NOT plant-based: "Best plant-based meal ever." I'll take that win. 😎🌿 Recipe FINALLY perfected. I've made this a dozen times or more and have continued to tweak. Definitely in the top 3 of my best EVER plant-based homemade sauces! SHOW STOPPER 🤘🏻 Now tell me, what's the ONE plant-based meal that completely shocked you with how good it was?

Today was my granddaughter Brooklyn's FIRST birthday and my heart is so full. 💚 I had the honor of handling the food and desserts, AND I fed 40 hungry humans with a beautiful plant-based spread. 🌱🍓🥗🍰 Nobody left hungry, nobody missed the meat & cheese, and there were definitely a few seconds (and thirds 😉). On the menu — Beet Hummus! Beautiful and scrumdiddlyumptious (1st of MANY times making this)! Regular hummus, tofu ricotta, chocolate hummus, plant-based crackers, plant-based almond cheese, home-made sourdough, all the veg, all the fruit, raw cacao cake pops, and plant-based cupcakes. One year ago this sweet little girl entered our world, and today she was surrounded by family, laughter, love, and lots of good food. My feet are tired. My kitchen is a disaster. But my heart is happy. 💕 👇 Tell me — what's ONE food that absolutely has to be at a birthday party? 🎉💚🌿

Dressing - 1/4 cup olive oil - 2 lemons, juiced - 1 clove garlic, minced - 1 tsp basil, oregano or greek seasoning according to preference - salt, or to taste - maple syrup to taste if a little sweetness is desired - fresh ground pepper, or to taste Place ingredients in a jar and shake it up. Instructions - Add all ingredients to a mason jar or bowl and whisk well to combine. If you're using a mason jar, you can add the lid and shake. Salad - 1 can chickpeas or fava beans (fava are my favorite) - 1 onion thinly sliced in rings (or diced according to preference) - 1 cucumber, coarsely cut - 2-3 large tomatoes, coarsely chopped - 2 large peppers (red, yellow or green) - 1 can olives or olives of choice - nutritional yeast (2 tbsp or more according to taste) - salt and pepper to taste Instructions Rinse and drain legume of choice. Toss all ingredients in a bowl and pour the salad dressing over. If there isn't enough dressing I sometimes will double the batch. I never measure and so these are all guesses at what I would do.

I like flour tortillas better than corn, but when trying to eat WFPB with no oil, there are no acceptable flour tortillas to buy so I make these instead! If you are gluten free, you can use oat flour. (Blended oats) Ingredients: 1 cup mashed, cooked sweet potato. 1 3/4 cup flour ( AP, WW, oat, chickpea) ** Just remembered you can use equal amounts of steamed, mashed sweet potato and flour. (I like using weights better than volumes) If you use roasted potatoes, you may need to use a little less flour or add a small amount of water to make the dough pliable.** Instructions: Add flour slowly to the mashed sweet potato and mix well until you have a workable dough. You may not need it all depending on the moisture content of the sweet potatoes.Divide into 6 equal pieces & roll into a ball. Let rest for 20 minutes. Roll out each piece to a thin circle, approximately 6” inches diameter. Heat a cast iron skillet over medium to low heat & cook on each side until lightly browned. Stack & cover with a kitchen towel to keep them warm & flexible.