7 Items We Won't Leave The House Without This Summer

Summer Tote Bag Must Haves.JPG

1. Badger Sunscreen // Why we like it: SPF 30, Biodegradeable, Non GMO, 98% Organic, Unscented

2. Ursa Major Daily Defense Lotion // Why we like it: SPF 18, Lightweight + can be worn under makeup, no petrochemicals, no sulfates, no parabens, no synthetic fragrance

3. Ursa Major Face Wipes // Why we like it: A 4-in-1 face wipe that cleans, exfoliates, soothes and hydrates, perfect for long day outings when you want to freshen up on-the-go, zero suspect chemicals

4. Cocokind Rosewater // Why we like it: Organic, balances skin PH levels, perfect for when you let yourself get a little too much sun and need to soothe and hydrate skin, can be used to tame and restyle hair in the summer heat 

5. Alder New York Dry Shampoo // Why we like it: restores volume to flat + limp hair for body and texture, formulated with 100% natural ingredients, convenient sifter bottle is perfect for on-the-go, use in combination with Cocokind Rosewater for beachy waves 

6. EO Organic Deodorant // Why we like it: Organic, Is liquid and in a spray bottle so you don't have to worry about deodorant melting or cracking in your beach bag, easy to apply all day long to stay fresh, comes in a few different essential oil scents 

7. Harmless Harvest Coconut Water // Why we like it: Organic, natural electrolytes, hydrating, potassium counteracts a high sodium diet so if you've been to the snack cabana for a few too many french fries it can help balance your sodium levels



Recipe | 3 Green, White Bean Soup

3 green white bean vegan vegetable soup .JPG


  • 1 Tbsp olive oil
  • 1 large sweet onion, diced
  • 4 cloves garlic, minced
  • 4 medium carrots, sliced
  • 1/2 tsp each sea salt and black pepper
  • 2 tsp dried basil
  • 2 tsp oregano
  • 3 C zucchini noodles (cut into 3 inch long noodles) 
  • 26oz crushed roasted tomatoes (boxed)
  • 12oz tomato puree (box/jar)
  • 48oz low sodium vegetable broth (boxed)
  • 2 13.4 oz boxes Cannellini Beans, drained and rinsed 
  • 2 cups chopped kale 
  • 2 cups chopped swiss chard 
  • 2 cups chopped spinach 


1. Add oil, onion, carrots, garlic, salt, pepper, dried basil, and dried oregano to a large pot and sauté until onions are translucent

2. Add in zucchini noodles, stir to combine

3. Add in crushed roasted tomatoes, tomato puree, and vegetable broth and simmer on medium/low heat for 20min 

4. Add in beans and chopped greens and simmer on medium/low heat for 15min 

5. Enjoy a bowl fresh off the stovetop or transfer to individual jars and enjoy throughout the week. Soup can be frozen for later consumption as well. 

*For a heartier soup and an added protein kick, stir in cooked quinoa!

- JM

Recipe | Sweet Potato Black Bean Burgers

sweet potato black bean vegan burger

Serves 7 - Great Meal Prep option as these burgers can be stored in the fridge for up to 4 days or frozen for use within a few weeks. 



  • 2 C sweet potatoes, mashed (bake whole @ 400 degrees about 45 minutes or until tender, remove from oven and let cool before mashing)
  • 1 C cooked quinoa (cook according to package instructions) 
  • 1 - 13.5oz box of cooked black beans, rinsed + drained 
  • 3/4 C ground flaxseed
  • 1/2 C green onion, chopped 
  • 2 tsp ground cumin
  • 2 tsp smoked paprika 
  • 1 tsp chipotle powder
  • 1 tsp salt
  • 1 T olive oil 
  • Buns



  1. Preheat oven to 375 degrees F. 
  2. In a large mixing bowl, mash black beans (leave chunky). 
  3. Add mashed sweet potatoes, ground flaxseed, green onion, spices + salt, and olive oil to the bowl and stir to incorporate well. Add in quinoa, stir again to incorporate well. 
  4. Using a 1/2 C measuring cup, start to scoop out the mixture and form the patties. 
  5. Place patties on a baking sheet lined with parchment paper that has been brushed with minimal oil. 
  6. Bake burgers for 45-60 minutes.
  7. Remove from oven and enjoy on a toasted bun with desired toppings.