Heeeeeey, beautiful. 

My, oh my, I hope your Wednesday is amazing. I’m not going to lie, I woke up pretty grumpy. But, that mood has since shifted through intention, morning affirmations, a matcha latte (with local honey, reishi, walnut mylk, and cinnamon!), and riding my bike to work. I mean, how can you be upset after all of that?

It helps that, for the most part, life is going pretty damn good. I’m in the process of moving Bloom for Life over to Life in Bloom (a development I started myself and have since stressed out my tech guys with). With that move, I am receiving a whole lotta inspiration to create, create, create.

At the same time, I’m feeling fucking good and kind of just want to sit in a meadow, sipping my matcha tea, and contemplating life. If a friend or two decided to join and brought some musical instruments, I wouldn’t mind. It’s a dilemma, for sure – but definitely a privileged one.

Before I get started on my day, I just wanted to share a new recipe that is paleo and vegan. Both “diets” (though I prefer the term “lifestyle”) are pretty popular nowadays, largely due to the fact that they are based on the premise of eating whole, unprocessed, nutrient-dense foods. There are plenty of ways to get protein when eating vegan, which is why I prefer to make grain-free, gluten-free, and dairy-free meals that are veggie-centric. It sounds like a limited way of eating, but I love it.

The process of conceptualizing the meal, cooking it, and then photographing it was so enjoyable. None of it compared, however, with actually diving into the entree and testing it for myself. I ate so much cauliflower and cabbage that day.



Believe it or not, the combo is amazing when prepared as described below. I hope you enjoy making “food your medicine” as much as I did.


Buffalo Cauliflower & Cabbage Wraps with Sweet Potato Fries [Vegan, Paleo]

A nourishing and tasty plant-based entree. 

  • Author: Life in Bloom
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 8 1x
  • Category: Entree
  • Cuisine: Paleo
  • Diet: Vegan



Roasted Cauliflower

  • 4 cups cauliflower, chopped
  • 1.5 cups red cabbage, sliced
  • Coconut oil spray 
  • sea salt (to taste)
  • cayenne (to taste)
  • 1 tsp cumin
  • 2 tsp Chipotle

Roasted Potato

  • 34 medium-sized potatoes
  • Coconut spray 
  • 2 tsp Italian herbs 
  • Sea salt (to taste)

Other Ingredients:


Prepare the Cauliflower & Sweet Potatoes

  1. Turn on the oven to 375 degrees F. 
  2. Begin preparing the cauliflower and cabbage. Chop the florets, slice the cabbage, and add all to a big bowl; combine with coconut oil and spices. Bake on a tray for 18-26 minutes, or until the florets are golden brown. 
  3. Slice the sweet potato into fries. Toss in a mixing bowl with coconut oil, herbs, and sea salt. Bake for 26-32 minutes, or until the sweet potatoes are golden brown. 

Put it all together:

  • Add tahini to your choice of tortilla, and begin piling on the following:
    • Roasted sweet potatoes
    • Roasted cauliflower
    • Mixed greens
    • Dressing of choice

…and enjoy! It’s that simple. 

Keywords: healthy entrees, vegan, paleo, vegan and paleo meals,

Did you make this recipe?

Tag @lifeinbloom7 on Instagram and hashtag it #LifeinBloomNutrition!

Did you like this recipe? If so, please share it to inspire others to make food their medicine. 

You deserve to live a life you love,