Basic No-Oil Hummus Recipe

I love hummus and admittedly eat it almost every single day. It's such an easy, delicious and healthy plant-based protein snack. Seriously who doesn't like hummus? What is my favorite hummus you ask? This exact basic no-oil hummus recipe right here is the base of all my hummus masterpieces. 

basic no oil hummus recipe & hummus wrap lunch idea. | plant-based vegan & gluten-free
Basic No Oil Hummus Recipe | vegan plant-based oil-free quick & easy! puremamas.com

This recipe is tangy, low-fat (no oil), protein rich and creamy dreamy delicious. There are a few secrets to this dip: a touch of nutritional yeast, a small amount of soaked cashews and lots of lemon juice. I use tahini like most of the hummus makers out there as well. Garbanzo beans are a favorite snacks and so versatile in nature. What is your favorite bean? 

Side note: Do you feel like beans make you super gassy or bloated? Truth is - you don't eat them enough (for most people - some are actually allergic to beans). Most people need the fiber when they eat protein but meat doesn't have any fiber at all. So the food doesn't move through the intestines fast enough. When those used to eating meat suddenly "cold turkey" (haha pun intended) start on a plant-based diet they complain that they don't like the diet because they can't live with a pooch-y tummy. Good news is - it will go away once your gut gets healthy and you slowly start to get that old food moving out of the intestines. Haha eeewwww! đŸ˜ But it's the truth. 

Basic Creamy No-Oil Hummus Recipe | plant-based diet, gluten free, dairy-free & delicious. Recipe via puremamas.com
Basic Creamy No-Oil Hummus Recipe | plant-based diet, gluten free, dairy-free & delicious. Recipe via puremamas.com

Now that you got this big old batch of basic oil-free hummus what the heck will you do with all of it? Share it for sure. Make sure every family enjoys your oil-free hummus because it's a really healthy snack. Dip veggies in it or even your favorite chips, crackers or naan. Today I'm going to share my favorite way to eat this basic hummus. My lunch idea adds even more nutrition to your meal. What is it you ask: a delicious veggie wrap filled to the brim with healthy greens! As we all must know by now, greens are also a great form of roughage (great for digestion and moving food through the system) and they are full of micro nutrients, protein, minerals, vitamins, antioxidants and more. 

Basic Creamy No-Oil Hummus Recipe | plant-based diet, gluten free, dairy-free & delicious. Recipe via puremamas.com

Let me know how you enjoy eating your hummus and what your favorite spices or flavors are to add. If you make my recipe I'd love to see your creations. Please share them with me on Instagram and tag me: @purekitchenblog ! I'd so appreciate it and I will feature your photo in my instagram story! 

Hummus Recipe & Veggie Wraps-8.jpg

Basic Creamy No-Oil Hummus Recipe

yields approx 1 cup 

Hummus Recipe & Veggie Wraps-5.jpg

INGREDIENTS

  • 1 can garbanzo beans, reserve 1 Tbsp liquid (discard the rest)
  • 1 lemon, juiced
  • 1/4 cup tahini
  • 3/4 tsp sea salt
  • 1 Tbsp liquid inside of the garbanzo bean can
  • 1/4 cup raw cashews, soaked for an hour
  • 1/4 cup nutritional yeast
  • optional flavors to add: paprika, cumin, cracked pepper or sriracha

DIRECTIONS

  1. Place all ingredients into a food processor or high speed blender (I've used a Magic Bullet for his before and it works great). 
  2. Blend well until super creamy and not too many large garbanzo beans chunks. 
  3. Have fun with the flavors - I love sriracha in this recipe. But cumin and paprika used together are really awesome as well. 

Hummus & Greens Wrap Recipe

yields 1 wrap

INGREDIENTS

  • 2 Tbsp basic no-oil hummus (recipe above)
  • 1 Tbsp vegan mayo
  • 1/4 cup kale, finely chopped
  • 1 cup red leaf lettuce, chopped
  • 1 carrot, cut into long thin slices
  • gluten-free tortilla of choice (I use Free 2 Be but coconut wraps are also delicious)
  • salt and pepper, to taste

ASSEMBLY

  1. In a bowl combine the finely chopped kale with a drop or two of olive oil and massage it well. This will soften the kale. 
  2. Place your tortilla on a flat surface. Spread the hummus and then the vegan mayo. 
  3. Place the greens and carrots on top of the sauces. Carefully wrap the tortilla up. 
  4. Enjoy and feel free to add your own veggies or flavors or herbs to this as well.  

My Vegan Pantry & Chia Seed Pudding Recipe

It's been quite some time since I put together a pantry basics blog post. Grocery store shelves have changed over the years - for the better - so I thought I would post an updated list of some items that I keep on hand at all times. 

plant-based pantry basics & must-haves

Having these items on hand will bring you a ton of healthy meal combinations. These are just basics to add flavor and boosts to your other fruits and veggies. Obviously you need more than what is here - like tons more produce - for a balanced diet. But I have done pantry basic posts in the past that include things like avocados, lemons, sea salt, frozen bananas, and protein powders. 

As most of you know I follow a plant-based diet. I'm also vegan. I do think of those two things as not completely synonymous. Vegans care about animal rights/cruelty and the planet/environment. Vegans live a lifestyle that supports their cause and the changes they would like to see in the world. But you can have unhealthy vegans just like you can have healthy meat eaters. Veganism for me isn't as much of a diet as say eating plant-based. A plant-based diet to me is super clean, low in bad fats, high in fiber and fresh foods; it focuses more on the plants not as much on the foods that "contain no animal products" (i.e. oreos for example are vegan believe it or not but they aren't part of a whole foods plant based diet) if that makes sense.

Of course cheat foods are fine. I eat vegan donuts from time to time. But animal products like high fat meat and dairy contribute to disease - point blank - they also contribute to the destruction of our environment (enter veganism).

There are so many stories of disease reversal (and people going off their meds completely) by switching to this type of plant-heavy eating. I know countless people that made the switch for heart reasons, cancer purposes and diabetes. So for me, it's an ethical lifestyle and also a heart healthy healing way to eat and live. 

When first making the transition it can be challenging to continually make delicious meals that fill you up and taste amazing. I have tried almost every vegan food and condiment and here is a list of what I currently love to have on hand. Hope this helps. 

1. The Lotus ramen noodles, for example, are so versatile and kids love them as well as adults. You can make ramen soup (great for cold winter days) or you can cook them in a pan for a hearty, garlicy chewy noodle dish. Add veggies to them or even tofu for a complete meal. Eat with a salad for an boost of minerals, antioxidants and fiber. 

2. The red leaf lettuce and kale you see create my favorite salad combo. I like to combine these two greens (one is dense and one is leafy and airy) and eat them at almost every meal. Add it to pasta, on toast, with your ramen noodles, eat it alone as a salad with added garbanzo beans, etc. They are both always in my fridge. 

3. Garbanzo beans are my go-to for added boosts of protein in salads or in pasta or eaten alone. Keep them on hand. I like to buy the cold ones - store them in the fridge - ready to grab and go. No can openers needed. Speaking of garbanzo beans, have you seen all the cereals now made from beans? And of course the pastas too! We love love the Love Grown brand. There are lots of different flavors

4. Almonds are on here because they should always be in the pantry. They last a long time. So stock up and keep them on hand. You can make your own almond milk on demand. My kids ran out of their favorite store-bought almond milk the other day and so I just whipped up some of my homemade stuff so they could eat their favorite cereal. No need to rush to the store when you're out of milk. You can also make almond flour or almond butter at home in a pinch. Trader Joes sells raw nuts for at great price. 

5. Spike seasoning is another favorite. It's so old school but still so current - the herbs combination makes any vegetable taste delicious. You don't even have to add salt because the flavors are so great. 

6. Keep vanilla extra or vanilla bean paste on hand. You don't have to sweeten your almond milk, your chia pudding or even muffins and cookies as much if you add vanilla bean. It's a calorie-free, sugar-free, fat-free flavor enhancer. 

7. I try to cook without oil as much as possible. Ideally I would like a low-fat diet, but when I bake my vegetables or cook my noodles and tofu, I just love a good healthy fat to do that. Miyokos plant-based butter has seriously changed my life. It's basically cultured coconut oil (so it's obviously not low in saturated) and tastes amazing. Trader Joes sells it. 

8. Speaking of fat, Ripple has also changed the half & half game. Their half & half is unbelievably good. I use it in all kids of recipes. Check out my roasted red pepper pasta sauce that I featured on Instagram, it's creamy because of the Miyokos butter and this half & half. You don't get a weird after taste from it nor is it sweet like many plant-based creamers/creams tend to be. Try it in your coffee as well; you'll thank me. Target sells it!!!

9. Gluten-free oats are really crucial to a plant-based diet. They make a perfect breakfast (heat them up with some plant-based milk, add some of that vegan butter, vanilla bean and a touch of sweeter and berries). Or have you ever made overnight oats? Or you can add some dates and coconut to make a raw granola/muesli  - eat it with bananas and almond milk or with the Kite Hill yogurt. My Raw Vegan ebook contains breakfast recipes using gluten-free oats. Kite Hill and Forager make great yogurt alternatives. Try the plain flavors, you'll be shocked at how great they are and you can use them in any recipe that calls for plain yogurt! I'm definitely obsessed because yogurt isn't one of the things I love to make everyday. 

10. Turmeric is a spice that I love to keep around so I can whip up golden lattes. It's also an immunity booster and anti-inflammatory. Use it on vegetables when baking or in slow cooker dishes like curries or Indian style dishes. 

11. Nutritional yeast is something I use almost everyday (maybe 4-5 times a week). It's a great source of b12 (fortified) and adds a cheesy and nutty flavor to my sauces. You can even add toasted cashews and nutritional yeast to a blender and make a parmesan cheese type of seasoning. Have you tried my simple raw vegan tomato sauce? It uses nutritional yeast. So does my Queso Cheese dip. 

12. Has anybody heard of Brami bean snacks? Lupine beans (which is what Brami is) are high in plant-based protein, low in fat and fiber. For every 100 calories you get 13.4 grams of protein. Can you believe it? That's more than lentils and soy beans. At first they seem slimy and maybe unappetizing, but trust me, they are actually extremely addicting. Great emergency snack to keep in the car (you don't have to refrigerate them until you open them). 

13. Chia seeds don't go bad either. Keep them on hand for your overnight oats recipe and or make a good chia pudding (my go-to recipe below). Chia pudding, when made right, is to-die-for! Not only that but it's really satisfying and healthy for you. Chia seed jam is a game changer as well, have you tried that recipe yet?

14. Last but not least I use veganaise, tamari and sriracha type chili seasonings all the time. I pan fry mushrooms, tofu and tempeh in tamari (gluten-free soy sauce) and I make great dipping sauces with it. Vegan mayo isn't just for sandwiches, you can add it to cold potato, garbanzo and tofu salads or make creamy ranch or caesar dressings. Put it in your grilled cheese or savory wraps. Just a squirt or small spoonful of sriracha chili sauce adds a wonderful heat and spice to any sauce. Too much also makes dishes super spicy - which some people love. If you don't love overly spicy food just add a small amount for flavor. 

15. Manna Bread - this is a game changer! You'll love this sprouted low temperature cooked bread. It is so healthy, tastes nothing like processed bread. It almost feels like its healing the body as you eat it. Try it for lunch or breakfast. I have a bunch of recipes in my raw vegan ebook using manna bread. Grains should be apart of everybody's healthy diet if you ask me and this bread offers the perfect most easily digestible form of grains. 

16. Beyond Meat Chicken Strips. I'm sure you've all heard about Beyond Meat. They are making major waves in the food industry. I'm super impressed and always keep a bag of the frozen grilled chicken (vegan of course) strips on hand. They heat up really quickly in a pan and go well with any dish that needs some extra protein. I put it on salads, with rice or even in pasta. You can find it at almost any market - including Vons - these days. Amazon has them as well and the price is right! 

Chia Seed Pudding | Delicious, simple & vegan | #puremamas #purekitchenblog
Chia Seed Pudding Recipe | Delicious & Simple | Vegan & Gluten-free | #puremamas #purekitchenblog

Delicious Vegan Chia Seed Pudding Recipe

INGREDIENTS

Chia seed pudding | delicious and vegan! #purekitchenblog #puremamas
  • 2 cups fresh almond milk 
  • 1/2 cup chia seeds
  • 1/2 teaspoon vanilla bean or extract
  • 1/4 cup maple syrup or coconut sugar

DIRECTIONS

  1. Combine everything in a tupperware or airtight jar with a lid. 
  2. Store in the refrigerator for at least 3 hours before serving. Preferably overnight. 
  3. Serve cold with fruit or other healthy toppings. 

To-Die-For Sautéed Noodles [vegan gf]

So lately I have been obsessed with noodles or grains and greens. Dinner is a giant bowl of chopped greens, dressing and starch. The red leaf lettuce is my favorite; it's so delicate, bitter but subtle, crunchy, light and is perfect with dressing of any kind. My kids LOVE red leaf lettuce; they would eat an entire bowl full without even one complaint. 

simple red leaf lettuce salad | vegan gluten free

The greens look something like this. I usually add a dash of lemon and some vegan mayo. Then I add garbanzo beans (uncooked). Protein, vitamins, minerals, fiber, antioxidants, nitrates, and the list goes on. It's filling and has a high water content. No frying, no baking, no sauteeing. It's so easy and simple, right?

red leaf lettuce salad | sautéed noodles | gluten-free vegan

The starch I add to my greens are usually one of the following:

sweet potatoes

baked baby potatoes

noodles with my no cook magical marinara

white rice or brown rice

quinoa

This combo is really easy to to digest, quick and easy to make on a school night and my kids love it as well, so that's a win. Add some seeds and beans of any kind or some beyond meat or mock meat of your choice (optional).  

to-die-for simple sautéed noodles | gluten free & vegan

But this particular Saturday night I wanted something special. So I boiled noodles, as usual, and this time I sautĂ©ed them up in a hot pan with other sweet, salty and spicy ingredients like garlic, [vegan] butter, chili paste and tamari. It was to-die-for! Add these to-die-for sautĂ©ed noodles to your basic chopped red leaf lettuce and you've got a bomb ass healthy vegan dinner for the whole family! I made it twice just to be sure I wasn't crazy and that this was in fact so tasty. So you can trust me on this one. My kids devoured it and agreed they are to-die-for. 

to-die-for sautéed noodles [vegan & gf]

The list of steps and ingredients looks long but it really only takes 10 minutes to make this entire dinner. It might take a few more minutes the first time you make it but once you get the hang of it, it takes no time at all. Remember, as I always say, have fun and add your own spices or herbs or ingredients. 

to-die-for sautéed noodles with red leaf lettuce! perfect vegan dinner for the whole family!

 

TO-DIE-FOR SAUTEED NOODLES & RED LEAF LETTUCE RECIPE

serves 3 adults or 2 adults and 2 kids

to-die-for sautéed noodles {vegan + gf}

INGREDIENTS

for the salad:

  • 1 head red leaf lettuce, chopped
  • 2 Tbsp vegan mayo
  • squeeze of lemon juice
  • 1/3 - 1/2 cups garbanzo beans (just rinsed, no cooking needed)

for the noodles:

DIRECTIONS

  1. Boil the Lotus Foods noodles for 3-4 minutes according to package. 
  2. While it's boiling, chop the red leaf lettuce and set it in a bowl. Add the garbanzo beans, mayo and lemon. Mix well with your hands or utensils of choice. Set aside. 
  3. Warm the butter or oil in a pan with minced raw garlic and chopped onion for about 2 minutes until onion is translucent.
  4. Add the boiled noodles and toss. Cook for about 1 minute and then add the rest of the spices (agave, tamari, onion powder, chili flakes and chili paste). 
  5. Toss and cook for about 3-4 minutes until noodles are dry in texture and cooked well. (see photos). 
  6. Serve with the greens and topped with toasted sesame seeds or fresh herbs. 

NOTE: do not use regular spaghetti noodles. You must use the chow mien style noodle. Or pad thai style. They are totally different in texture and will yield much better results. 

NOTE #2: the original recipe posted on Oct 8 has been edited due to an ingredient not being completely vegan. I didn't even realize my chili paste had anchovies in it 🙀. Totally my bad. But I modified it and this version is even better. I have made it 3 times and it's BOMB still. Enjoy. Truly sorry for that, guys! 

Spicy Tamari Coconut Meat Jerky

Young coconuts are known for their wonderful, healthy, sweet, electrolyte water. We hear so much about the coconut water but what about the leftover "meat" (or flesh) inside there? You know, the creamy white stuff that sticks to the sides of the shell! 

Spicy Tamari Coconut Meat Jerky | plant-based meat & vegan meat

We buy so much of the water in cans and boxes these days that we almost forget that coconuts also have healthy meat inside full of good fats. I have made this recipe before but have spruced it up a bit today for you guys. 

Think beef jerky meets coconut bacon? That's kind of the idea. A little liquid smoke and some red chili peppers adds a peppy flair and the natural sweetness of the coconut rounds out the saltiness. 

It's actually the texture that I love the most. Because it's dehydrated the soft coconut meat becomes chewy and leathery after the water evaporates. 

Spicy Tamari Coconut Meat Jerky

Clean plant-based eating at its finest right here. Grab the coconut jerky as a healthy snack for those long baseball games or stick them in your child's lunchbox. I prefer to eat it as a pre or post workout snack; easy to grab and the healthy fats keep you feeling satiated. 

Add tons of fresh or dried herbs to the marinade before you cook the coconut meat for added natural flavors. I am excited to make tacos with this dehydrated coconut meat. Add some sour cream or guacamole with fresh cilantro, tomatoes and chives. Delish! 

Spicy Tamari Coconut Meat Jerky

If you don't remember how to open up the young coconuts at home then check out my old post from a few years back or you can always ask the grocery guys/gals to open the coconut for you before buying them. Make sure they cut the top big enough though to get a spoon in there or else you will have a difficult time getting the meat out. 

Or, you can buy the coconut meat already cut up in the freezer section at your local grocery store. Our local Gelson's market had it available - which made the job really easy for me this time around. 

Spicy Tamari Coconut Meat Jerky
Spicy Tamari Coconut Meat Jerky
Spicy Tamari Coconut Meat Jerky

Spicy Tamari Coconut Meat Jerky Recipe

Yields 2 dehydrator trays full or about 4 cups

INGREDIENTS

  • 5 fresh young coconuts, flesh only (or 2 frozen bags of 17 ounce bags of fresh coconut meat already cut up)
  • 1/4 cup fresh herbs, chopped (i.e. mint, cilantro, basil, rosemary, dill, tarragon)
  • 1/4 cup + 2 Tbsp tamari or soy sauce
  • 2 Tbsp apple cider vinegar
  • 1 tsp liquid smoke (optional) you can also swap this for smoked paprika
  • 1 tsp sea salt
  • 1 Tbsp nutritional yeast
  • 1 tsp olive oil or other oil
  • 1 Tbsp red chili flakes 

DIRECTIONS

  1. If you are using fresh coconuts, follow my instructions for opening them up at home. You will not be using the coconut water for this recipe, just the meat, but please drink or freeze the coconut water for smoothies, etc. (do not throw it away; it's so healthy and flavorful). Using a spoon, scoop/scrape the inside of the coconut (the thick white stuff) out with a spoon into long pieces. Scrape out as much meat out as you can. Discard the coconut shells. 
  2. Set all the coconut meat into a separate bowl as you scrape it. 
  3. In that same bowl (or in a large ziplock bag) add the rest of the ingredients and toss the coconut flesh well. Let sit in the marinade, tossing often, for about 30 minutes. Note: I prefer the baggie method for best marinating results. 
  4. Next, when ready, you'll want to spread the marinated coconut meat onto the teflex sheets of your dehydrator trays. Spread the coconut strips/pieces evenly (don't overlap too much). 
  5. Dehydrate at 115 degrees for at least 8 hours. When the coconut meat is ready it will be dry and it will shrink in size. The pieces shouldn't be "wet" anymore. 
Spicy Tamari Coconut Meat Jerky

Like this on Instagram and if you make the recipe and love it please leave me a comment with your thoughts! I'd love to hear from you! 

Magical No-Cook Creamy Marinara

I have shared a variation of this magical tomato sauce a few times on the blog already. But never have I given up my original secret recipe...until now!

No Cook Marinara Ready in Minutes | Weekly Must Make Recipe | Vegan #puremamas Recipe

I have many exciting, delicious and healthy recipes accumulated here on the blog, but some of them I have made only twice ever; which is crazy to think because so many are so good. But I am constantly coming up with new ideas that old ones rarely make a comeback.

However, this recipe is different. I have made it over 200 times - not kidding by the way (!!) We make it every week; sometimes twice a week. I use it on pasta, over zucchini noodles, as a pizza sauce or lasagna sauce. It is a great go-to when I have unexpected guests because I usually always have the ingredients in my pantry and fridge.

Tip: I often make a batch of this for babysitters because then all they have to do is boil up some pasta for the kids and then add this sauce. Super easy. Super healthy. I love to pair it with a green smoothie (try my easy green drinks or try my green milk recipe) that way the kids get loads of veggies, protein and fruit in one meal. Smoothie plus this pasta recipe takes less than 20 minutes to whip up. 

Super Easy, Quick, Healthy, No Cook (raw vegan) Marinara Recipe that the entire family will love! | #vegan #puremamas
Raw Vegan Marinara Pasta Recipe | Easy, Healthy, No Cook Sauce | #puremamas Recipe

But usually, this marinara is made weekly for my kids. There is something about the no-chucks that makes it a win for the whole family. And the fact that it takes such little time to whip up. I will never forget the first time they saw what I put into the blender before making it and they were shocked: "you put all that into the sauce?" 

When baby sitters and friends and family taste this pasta they almost instantly ask for the recipe. Or I get a text the next day "where can I find the marinara recipe from last night?" It’s got a really clean and "magical" feeling because it’s flavorful and it’s raw (meaning, made with fresh raw ingredients, not cooked). 

Fresh Homemade Marinara Recipe - A No Cook Sauce - Raw Vegan - Healthy, Simple and Kid APPROVED! #puremamas

I know people argue that cooking tomatoes is a healthier way of eating them. But I’m still having a hard time accepting these findings - I feel like fresh tomatoes are so amazing and why cook those fresh flavors away? I find the taste of raw tomatoes to be much more desirable and there is something about cooked/stewed/canned tomatoes that is much more acidic tasting.

Fact: my son doesn’t do well with cooked tomatoes and when he was a baby he threw up his spaghetti almost instantaneously - until I created this sauce. Now he eats it all the time and loves spaghetti again. Thank goodness. Is there a connection? Not sure. But I like to think so. 

Kid Friendly Marinara that The Whole Family Will Love! Magical Marinara Recipe #puremamas #vegan #plant-based

Additionally, cooking (roasting, stewing or even using canned tomatoes) tomato sauce takes so much longer. First you heat the oil and soften the garlic and other veggies. Then add the canned tomatoes, blah blah. When you’re in a hurry, you want homemade (as opposed to popping open a jar), but don't have time to cook, this recipe is your savior. 

Raw Vegan Family Friendly Marinara Recipe | Plant-based | Healthy #dairyfree #glutenfree #puremamas

The list of ingredients might seem like a laundry list but in fact once you make this a few times you won’t need to measure anymore. Guessing works well and playing around with your own measurements is fun, too. But stick with the recipe until you have a good grasp on proportions. And then you'll be able to whip it up any night in just minutes. 

Magical Tomato Sauce

Yields approx 18oz sauce

INGREDIENTS

  • 2 cups chopped raw tomatoes or cherry/baby tomatoes (not chopped)
  • 2 Tbsp tomato paste
  • 1/4 cup sun dried tomatoes
  • ÂŒ cup miso paste
  • ⅓ cup nutritional yeast
  • ÂŒ cup raw cashews
  • ÂŒ cup olive oil
  • 2 Tbsp agave nectar or 2 heaping Tbsp cane sugar or honey
  • 2 large cloves raw garlic (or preferably a heaping tsp of Majestic Garlic spread)
  • 1 tsp sea salt
  • 1 squirt (1 Tbsp) sriracha (optional)

DIRECTIONS

  1. In a high speed blender jar add all of the ingredients. Blend on medium and then high until everything is creamy and no chunks remain.
  2. Top your favorite noodles with the wonderful sauce and garnish with cashew parmesan cheese and tons of fresh basil.

  3. Enjoy!

Variations: You can add fresh basil and/or oregano to the sauce before blending for added flavors and nutrients. If you do not have issues with dairy, feel free to add parmesan cheese. Trying to eat less dairy but can't give up parmesan cheese - I recommend starting with this Go Veggie parm, it's AMAZING! 

Also, try this sauce in your next lasagna. It's a game changer. 

no cook marinara sauce #vegan #gluten-free #familyfriendly | ready in minutes | recipe via #puremamas

Thanks in advance for trying any of my recipes. I would love to see what your final dishes look like - please tag me on social or leave me a comment. I so appreciate all the feedback. Good or bad. Questions or thoughts! Everything is welcome. @julinovotny on Instagram or tag #puremamas