You say “sweater weather,” I say “curl up in a blanket with movies until there are more than 5 hours of sunlight”.

During the winter we all crave the same things: comfort food, layers, cuddling up in front of the warm fireplace, and all things cozy! If we were living by my playbook, it would be warm year-round, but sadly the chilly winter is a reality I have to face living in the North East. While I’m not one for cold weather, I always get excited about the fun inside activities it brings. Cookie baking, holiday festivities, and trying out some recipes for my fave comfort food classics are at the top of my list.

Growing up, winter meant comfort food. Mac n cheese, chili, quesadillas, alfredo pasta, count me IN. As I got older, however, I started to steer clear of my favorite dishes since I determined they did not get along with my stomach due to being lactose intolerant. When I initially gave up dairy a few years ago, I remember feeling like I was missing out on my one true love: cheese. Once I started doing some research, my eyes were opened up to all of the plant-based options available and I got so excited about my new lifestyle. Everything I had loved as a kid is now sold in a vegan version (I’m talking pizza, cookies, cheese, ice cream, you name it), which makes it perfect for my diet, and my stomach. Finally, a comfort food that loves me back haha.

When I first started trying out different plant-based products, I  was recommended Daiya from a few friends. Now, it’s the cheese I can’t live without, and always make sure I’m fully stocked up on. Daiya carries loads of Plant-Based Comfort Foods (shredded cheeze, pizza, cheesecake, etc.) that can be found in more than 25,000 grocery stores in the U.S., including my faves: Whole Foods, Kroger, Safeway and Publix, as well as most natural food retailers. Two products I can’t get enough of are their Cheezy Macs and their new Cutting Board Shreds. These products allow me to indulge in all of my fave foods, without having to suffer from stomach pain.

So, whether you’re choosing plant-based products due to allergies, health, the environment, or something different entirely, you need to try out these products! Daiya recently launched its latest national campaign, “Comfort Foods That Love You Back,†to highlight its huge line of insanely tasty comfort foods that are free of dairy, gluten, and soy. They will also be giving away 150 “Boxes of Love,†the same talking box featured in the video: here, to fans who share on social media. Out of 150 winners, three will win a year’s worth of Daiya products. I’ve already entered, you should too!

To show you guys how I make plant-based eating fun, below I’m sharing a recipe for 10 Minute Loaded Veggie Quesadillas. These quesadillas are super cheesy thanks to Daiya’s new Cutting Board Collection Shreds which have an amazingly cheesy taste and melt so well! They come in Cheddar, Mozzarella, and Pepper-jack Style, so I can’t wait to try them on nachos, pizza, or even in a queso dip. And since you guys know I’m all about getting your nutrition in, these quesadillas pack a nutritious punch due to the colorful vegetables & black beans. #winning

If you try out this recipe, let me know how you liked it! Comment below, or direct message me on Instagram. I’d love to hear how you liked them!

10 Minute Loaded Veggie Quesadillas (easier than ever!)

• Whole wheat tortillas
• 1 onion
• 2 bell peppers
• 1 cup of Daiya Cutting Board Shreds
• 1 can of black beans (rinsed and drained)
• 1 tsp cumin + 1 tsp cayenne pepper
• salt + pepper to taste
• Toppings: fresh avocado, salsa, cilantro, vegan sour cream (vegan mayo+spices), etc.

1. Heat a skillet over medium heat with 1 tsp of olive oil.
2. Add in your chopped onions and peppers.
3. Let them cook down for a few minutes until they get soft.
4. Once they’re soft, add in the black beans. Stir together, then add your cumin, cayenne, salt, and pepper.
5. Allow everything to cook together for a few minutes, then remove the veggie + bean mixture from the pan.
6. Heat another skillet over medium heat, and lightly grease the bottom. Add a tortilla to the skillet and let it warm up for a minute.
7. Once the minute is up, add the Daiya Shreds to the entire bottom of the tortilla.
8. Next, add the bean and pepper mixture on top of the cheese, on one side.
9. Fold the tortilla over to make a moon shape, and press down with a spatula. Cook evenly on both sides so they’re lightly browned (about 2 minutes on each).
10. Remove from the pan, and enjoy immediately! Top with avocado, salsa, vegan sour cream, and cilantro.