Buffy Ellen

We’re obsessed with hearing about what other people eat all day everyday and we just know that you’re all as curious as we are! There’s something so intriguing about knowing the secrets of a healthy foodie. Follow along with this series where we find out what a wide range of successful health-loving ladies eat in a day.

Buffy Ellen is the founder of Be Good Organics, a plant-based whole foods blog, store and community. After being diagnosed with Graves autoimmune disease in 2012, Buffy was able to make a full recovery with the help of a plant-based whole foods lifestyle. She is now passionate about sharing that knowledge with others, so that they too can reach optimal health.

Founded in 2013, Be Good Organics has become New Zealand’s most well-loved and frequented plant-based blog, with a global audience of now over 150,000. On the blog Buffy shares delicious healthy plant-based recipes, along with easy-to-understand nutritional information, to help empower her readers to achieve their own best state of health.

Your go-to brekkie is…

Fruit salad with whatever’s in season, topped with coconut yoghurt, and
granola/muesli/nuts/seeds/something exciting. Simple, easy, fresh, healthy, filling, and keeps me powering through until lunch. It’s a good idea to pair your fruit with something high in fat or protein, to make it satiating (aka keep you full). Coco yoghurt and nuts/seeds/granola do this perfectly. If I have time, I’ll make my Coconut Cashew Chia Cream here and top it with that instead, you can even add probiotics to it to create a gut-loving yoghurt version. For toppings, my current favs are brazil nuts and these hemp seed hearts here – so super creamy, and packed with omega 3s, iron, and protein. I’ve also been known to dollop peanut butter on top if I don’t
have nuts/seeds on hand…

Your go-to lunch is…

A big salad with whatever greens I’ve got in the fridge/garden (baby spinach, mesclun, iceberg, fancy lettuce), topped with a rainbow of vege, again whatever I’ve got on hand (capsicum, carrot, cucumber, toms, red onion are my current favs, and in season so cheap). Then on top of that, I’ll add either some leftovers from din, eg my Corn Capsicum Fritters here , then dollop some hummus or Cashew Aioli on top of that, and sprinkle with hemp seeds. Drizzle the lot with some olive and chia seed oil, apple cider, red or balsamic vinegar, and TONNES of sea salt and black pepper. If I don’t have leftovers, I’ll serve my salad with 2 slices of high-vibing toast (or vogels), topped with marmite, misomite, avo and toms; hummus and vegan cheese; or pesto and tomatoes. Again – whatever is going – but the basic equation works, is quick, and TASTY AS.

Your go-to dinner is…

A recipe from my blog! But seriously, my blog is like my personal cookbook, with all my fav recipes I’ve tried and tested. So I’ll normally make something from there. If I’ve got a bit more time on my hands, or have thought about it a bit during the day, I’ll instead create something new for the blog. Last week I made some Corn and Cauliflower fritters, some Mexican bowls with brown rice, amaranth, chilli beans, guacamole, and coconut yog sour cream. Next week I’m thinking of making some Vietnamese spring rolls with tofu.

Normally in the course of the week though, it’ll only be 1-2 new dinner recipes/meals, with the rest being existing favs. Or else we’ll head out to one of our favourite casual restaurants – I love Thai, Chinese, Japanese, Malaysian, Vietnamese, and the odd Indian (although my bowels are not so sure). Anything Asian or ethic is bound to have copious plant-based vegan options. Right now I’m in Melbourne though, and the vegan western menus here are incredible! You can follow along with my latest foodie (and personal) escapades on my Insta stories.

Dessert or no dessert…

Is that even a question?? ALWAYS dessert. Always.

Either something I’ve made for the blog that’s lurking in the freezer or fridge from the prior weeks, or I’ll treat myself to something from a nearby store. I always find it super inspiring trying out what other people are cooking and making – I love experiencing the creativity, breadth, and beauty of other people’s creations. Such a treat. Plus – vegan magnums?? Holla! Definitely worth a try (they’ve just been released in NZ).

What you reach for when a snack attack hits…

Soy latte, extra hot please. Errrry morning.

In the arvo, it’ll be possible a carrot from the fridge or celery stick with some nut butter, a bliss ball or bite, some sort of muesli slice I’ve made for the blog, or just a handful of nuts (brazils, macadamias, almonds) with some dark chocolate and dried fruit. I’ve also been known to scoop nut butter from the jar regularly, and munch on that with some chocolate. Plus… tea. Every type. English breakfast, earl grey, herbal. No discrimination here. I’m also impartial to the ol’ instant coffee with stevia and soy milk (fair trade ideally).

Your fave foodie destination…

Anywhere and everywhere! Gosh I absolutely love travelling and eating different cuisines. I love every country I’ve been to, they’ve all got something to offer in terms of plant-based vegan food. Interestingly, often the traditional foods are heavily plant-based, it’s more the tourist fare which is focussed on meat/dairy/processed stuff. Recent foodie fav destinations? Costa Rica (black beans, rice, vege, avo – try my Costa-Rican-inspired Tico Taco Salad here); Vietnam (Ban Xeo! Try my vegan recipe here); and current situ – Melbourne. Vegan and vegetarian restaurants galore here, it’s coffee and café heaven. I had the most divine vegan almond flour chocolate cake last night, heated with coconut yoghurt. Oh my. If only I had 3 stomachs. Luckily I have 3 meals a day, and am planning on at least another 65 years on this planet. That’s 71,175 more meal explorations to go…

Three foods you can’t live without…

Nuts. Dark Chocolate. Veggies.

(Coconut yoghurt, fruit, legumes, sea salt, pepper, herbs, spices, ice cream, raw sweet treats, avo… I know this is cheating but…)

Your ultimate foodie indulgence…

An epic plant-based meal out, at a gorgeous new vegan restaurant. There are SO many opening up these days, it’s like opportunity everywhere. Such an exciting development for me to see, when 6 ½ years ago when I started my blog, there was basically nada available in NZ (and only a burgeoning plant-based scene in Sydney/Melbs).

Otherwise on a daily basis, a good extra-hot soy latte in my keep cup is such a treat, I love it. A gorgeous daily ritual, especially when I’ve got my gorgeous wee 5 month old boy Torin in tow. I’m actually about to treat myself and my BGO team to a gorgeous new espresso machine – so we can get our soy latte on at home!

PLUS. Dessert. Of any type. But ideally, fully vegan. Oh and pasta. Creamy luscious home-made pasta – just bliss.

The recipe that’ll always get you drooling is…

Did I say dessert? Argh I’m addicted its true.

But otherwise a beautifully balanced and flavour packed salad is so my jam. This Tico Taco Saladis a recent fav, I’m also perennially in love with this Spiced Chickpea and Pumpkin Salad. This Raw Beet Salad isa fav from years back. And I’m a big fan of this African-inspired Moroccan Sorghum Saladwith juicy apricots and dates and almonds too (just be sure to cook the Sorghum for at least an hour so it’s soft enough).

I also love fritters and crepes/pancakes (try my Corn ones here, Cauli ones here, Zucchini ones here, and for crepes, the aforementioned Ban Xeo, and these Creamy Mushroom Crepes here(be sure to use a good non-stick pan for your fritters and crepes, otherwise you’ll end up with a crumbly mess).

I’d love to hear what your favourite foodie experiences and rituals are too! Come find me on Insta @begoodorganicsor Facebook @begoodorganics. And if you’d like to get all my new plant-based recipes, videos, and health tips – sign up for my blog here

I can’t wait to hear from you.

x Buffy