Traveling Vegan

Happy February/Veganuary Veg-Heads!

I hope that all of you are living your best lives in 2019!

I know I am.  I spent the holidays in Bahir Dar, Ethiopia and ended up ringing in my “New Year” there.  It was a wonderful experience.  Well… almost completely wonderful.

For all of my plant-based eaters out there, have you ever felt like you were going to starve to death while traveling?  That is usually my experience every time I travel by plane.

It’s quite comical actually.  I have found myself accustomed to not being accommodated for in the airport and while in flight.  I get nasty looks when going through TSA because I pack plates of food in my carry on.  Not to mention that my checked luggage is usually filled with water, snacks, and food.  I spare no expense when it comes to my food.  After years of doing field training and learning how to pack food on-the-go, I would say that I’m quite proficient.  I’ve even been asked, “Why do you have all of this food in your bag?” I smile and kindly reply, “When you all start accommodating my dietary needs maybe I wouldn’t need to take my fridge with me.” There are no liquids in question and my food always checks out, so they let me through to catch my flight.

Domestic travel is one thing, but when you are on an international flight struggling to find food… S*** gets real, real fast!

That’s what happened to me on my last trip.  My amazing and exciting trip to Ethiopia…

Can you imagine traveling over 13 hours with hunger pangs?  I was worried and concerned, but I was rescued by a lovely flight attendant who graciously “created a meal” for me in flight.  Apparently, I did not have “vegan/vegetarian” annotated on my ticket and my options were fish, chicken, or veggie… Yes, veggie… with lots of cheese!  So, I kindly explained what the mix up was and she said, “I’ll have to come back.”  I waited for what seemed like an eternity (about 40 minutes), but I continued to be patient.  I mean, after all, I was on an international flight and the plane was PACKED!

The flight attendant finally came back with a meal that was clearly not on the “menu” and was pieced together with perfection.  I had vegetable potstickers, steamed vegetables, and a mushroom medley that was heavenly.  The flight attendant was apologetic and seemed disappointed that she could only come up with this meal, but I thought it was absolutely AMAZING!  It was by far, the best in-flight airplane travel food I’ve ever had!  I even had other passengers looking over to see what I had on my plate.  I enjoyed every

More Airline food. Wish I had taken a picture of the first meal… I crushed it, so here’s one from the flight back to the US.

bite and to be honest, I was set for the rest of the flight.

After that delicious meal, I really began to wonder why it was so difficult to just have a vegetable dish or even have a vegan option.  We’ve come so far with being mindful of those with allergies (they don’t serve peanuts anymore), but not really those with a dietary preference of being vegan.  So, I have been talking about it to some pretty important people and I believe that we’ll make a change really soon.  Just wait and see.  The life of traveling is about to change in a big way! Until then, keep packing those snacks and always read the regulations for foods/beverages when traveling.  As always, keep it Fresh!

Sea Moss: Amazing Health Benefits!

Hello plant lovers! I know I’ve been MIA for a bit, but it’s all been for a great cause.  So many amazing things are being planned (I’m so EXCITED) and I promise to keep you all in “the loop.”  I wanted to write to you all today because I recently had a terrible experience with headaches.  Many of you that know me, know that I DON’T GET SICK and I don’t have headaches.  This “experience” happened shortly after two vaccinations I received to travel abroad (more details coming soon on my exciting trip).  Side note, after all of the inoculations I have had (especially while being in the Marine Corps), I still had to get two more (even though one has a life time immunity…I’ve had it THREE times already)… Money making entity at its best! (Oh, there will be another blog about this!)  I am not a fan of vaccines and I’d be happy to share in another blog, but FYI… The struggle is real when it comes to vaccinations and being plant-based.  There are so many “animal” and chemical ingredients in a number of vaccines.  For more information on vaccinations and their ingredients, venture over to the CDC website.

Where was I?  Right!  I reached out to a friend about natural cures for headaches and he mentioned Sea Moss!  (I also gave him the back story about those vaccinations too).  I’ve know about sea moss for a number of years now, but I’ve always hesitated to prepare it.  Can you imagine?  It’s a sea vegetable that if not rinsed and soaked well, can taste like the ocean and just be a bad experience overall. Well, I realized that I completely over thought the process and at the end of the day, it was a really cool experience… Preparing and using the sea moss.

So, what’s the scoop?

Seaweeds are recognized as a rich source of diverse bioactive compounds such as “sulfated polysaccharides.”  What the what?!?!  Basically these compounds have been reported to induce many health enhancing biological activities and are considered to be: antioxidant, anticancer, anti-inflammatory, and antiviral.  This sea vegetable is a power house of nutrients and minerals.

Health Benefits of Sea Moss (Irish Moss)

Immune Support

This powerful sea vegetable helps relieve and prevent symptoms of colds and flu.  Now is the time to get some sea moss for these long winter months ahead.  It’s a great source of potassium chloride which helps reduce mucous and phlegm.  Remember those “health enhancing biological activities” I mentioned before?  Sea moss acts as a natural antimicrobial and antiviral agent which helps rid the body of infections. Other benefits include (but not limited to):

  • Thyroid Support
  • Mental Health
  • Heavy Metal Detoxifying Agent
  • Skin Health
  • Digestive Support

After making Sea Moss gel today and adding it to my smoothie, I have to admit that my headache has been minimized.  I made enough to last me for the week.  I will be adding it to my smoothies, blending it with almond pulp, and whatever else I can think of.  I really want my body to go back to being happy and flushing out the effects from those vaccines (ugh).

I hope you’ll check out sea moss too! I can’t believe I’ve been missing out! Have a happy and healthy week!



Welcome to PBE

Welcome to the first post of my first official PBE blog!  We would like to use this space to share all things plant-based from recipes to ways of being eco-friendly.

Where it all started

The love for clean wholesome food has made us passionate about helping others become more healthy inside and healthy outside. I’m Kay Brown, from Columbia SC, but call Hampton VA my home.

As you may have guessed, I love all things plant-based when it comes to food and cooking.  I just started this blog, but my love for cooking started much earlier than this.  

Growing up, I was always in the kitchen with my grandparents learning how to cook.  I owe a lot to my grandparents for igniting my passion for cooking.  They cooked so many traditional Southern style dishes with fresh home-grown vegetables.  I was always allowed to help out in the kitchen. It was such a great learning experience and looking back I am grateful for what I was taught because it helped me build a positive relationship with food.

However, when I was 14 years old, I lost my grandfather to a massive heart attack and realized that lifestyle and food played a huge part in his death.  I began to look at food differently.  I wanted to be healthier and use food for good.  For years I tried I tried a number of diets and it wasn’t until 2010 that I decided to become vegan.

I was an active duty Marine, eight years in, and decided that food was the way to really boost my performance.  I was changing my career from enlisted to officer and knew that I needed to be physically ready to take on my new role as an officer of Marines.  I was a powerhouse being fueled off of greens and plant-based foods.  The feeling was incredible.  I was in the best shape of my life and for the first time (in my adult life) I felt ALIVE.  So I took it and ran with it (literally).  This decision turned out to be the best decision I’ve ever made.

I started a fitness company in 2014 with an emphasis on nutrition. I began to really experiment with food and my passion grew! After a few months of creating meals and training clients, I began to upload my food and fitnesspictures on Instagram. I started growing followers and I was getting feedback for workouts, recipes, and deliveries. Business was great!

I transitioned out of the Marine Corps in 2015.  Business was growing in fitness, but the food piece took a serious pivot.  My clients were more interested in meal preparation plans and doing in-home cooking lessons.  I hadn’t  thought about culinary training until my demand for food was high.  I attended the Rouxbe Culinary program and received my certificate in professional plant-based cooking. Now, it was a matter of capturing my food and delivering the mouth watering flavors to my clients.

In 2017, the company became Plant-Based Eatz™.  Ever since I uploaded the first food picture, I’ve been motivated to create more healthy, nutritious, and delicious dishes! That’s what brings me to this blog.  I want to share recipes and dishes with all of you.  The call-to-action from you all has been huge!  I couldn’t be more thankful for all of the love and support.

I am looking forward to updating and capturing food moments with you on this journey.  Thanks for reading!

Kay 🍉