In the kitchen with Kaylie

Hello, I’m Kaylie! I am a food blogger, recipe developer, food photographer, and video creator. I began sharing plant-based recipes on Instagram (@purelykaylie) in 2016 and on my recipe blog ( in 2019. On my social media platforms and blog, you’ll find all things delicious, colorful, and crave-worthy!

I love creating mouthwatering recipes with wholesome, plant-based ingredients. You can find vegan, gluten-free, no-bake, and refined sugar-free options on my blog (with lots more to choose from). Whether it’s creamy mac and cheese, tropical smoothies, or gooey chocolate chip cookies, there is something for everyone to enjoy. My main goal is to help my readers feel comfortable in the kitchen with easy-to-follow instructions that produce great results. I believe food should taste incredible, look beautiful, and - most importantly - nourish the body, mind, and soul!


Life Aspirations

I would love to continue growing my blog and social media platforms while inspiring new readers to incorporate plant-based recipes into their lives. I want to show that healthy food does not have to be boring. It can be sweet, savory, delicious, indulgent, and appealing to anyone!

Whether it’s seeing a big smile on my father’s face after he tries a new pasta dish or hearing that my cookies were devoured in minutes at a reader’s birthday party, I am eternally grateful for what I do. The opportunity to provide recipes that pair with cherished memories, life events, and even mundane weeknights is something I will always treasure.

In addition to creating my own content, I would love to continue producing eye-catching photos and videos for food businesses and food products. Creating drool-worthy content for digital advertising is one of my favorite parts of my job. Maybe one day I will have my very own food food products to capture, too!


What is a Bento Box / Lunch Box to you?

In my opinion, a bento box meal should be bright, colorful, and nourishing. I believe we eat with our eyes first, so it’s important to create a beautiful appearance. Personally, I make an effort to include a satisfying portion of carbohydrates, plant-based protein, and healthy fats at every meal. My typical source of carbohydrates include whole grains, like brown rice or rolled oats. For protein, I love lentils and chickpeas. Healthy fats include avocado, almond butter, nuts, and seeds. Oh, and I can’t forget chocolate. No meal is complete without a little chocolate!


What do you pack in your TAKENAKA Bento?

Feeling energized and satisfied at meal time is important to me. With my Takenaka Bento, I always have plenty of space to pack fresh fruits and vegetables along with the main component of my meal. My favorite on-the-go lunches and dinners include pasta salads, sandwiches, veggie wraps, and vegan sushi. If I’m packing breakfast, overnight oats are my go-to choice.

What is your favorite part of our boxes and what colors have you chosen?

There is so much to love about Takenaka, but my favorite part is the sleek design and on-the-go portability. The boxes are sturdy, reliable, and durable for transport. This means I can finally say goodbye to squashed sandwiches and crushed chips at meal time!

In particular, I absolutely love the Bento Bite Dual box. The fact that it can be used as either one tier or two tiers, depending on the size of my meal, is incredibly convenient. I chose the Gray Champignon color because my personal style is quite clean and simple, but I adore all of the colorful options.


Pesto Pasta Salad Ingredients (Pasta)

  • 8 ounces pasta of choice
  • 1 cup cherry tomatoes, halved
  • 1⁄2 cup shredded vegan parmesan
  • 1⁄4 cup pine nuts
  • 1⁄4 cup fresh basil, packed

         Ingredients (Pesto)

    • 2 cups fresh basil, packed

    • 1⁄2 cup toasted pine nuts

    • 1⁄4 cup extra-virgin olive oil

    • 1⁄4 cup nutritional yeast

    • 2 tbsp lemon juice

    • 3 cloves raw garlic

    • 1⁄2 tsp salt

    • 1⁄4 tsp black pepper

      1. Warm a pan over medium-low heat on the stovetop. Add pine nuts, stirring constantly, for

        3 minutes or until they are light golden brown. Do not burn them. Remove from the pan

        and set aside to cool.

      2. Cook the pasta according to package instructions. Drain water and rinse the pasta.

        Transfer pasta to a large bowl and set aside.

      3. Combine fresh basil, toasted pine nuts, olive oil, nutritional yeast, lemon juice, garlic,

        salt, and pepper in a food processor. Process until smooth and creamy.

      4.  Add pesto to the bowl of pasta along with cherry tomatoes, vegan parmesan, pine nuts, and fresh basil. Toss together until the pasta is evenly coated. Adjust salt/seasoning as needed. Enjoy immediately or keep stored in the refrigerator.


      Chocolate Chip Energy Bites Ingredients

      • 1 cup raw cashews

      • 1 cup rolled oats

      • 1 1⁄2 cup medjool dates, tightly packed

      • 1⁄2 cup nut butter

      • 1 tsp vanilla extract

      • 1⁄2 tsp salt

      • 1⁄4 cup mini chocolate chips


      1. Add cashews, rolled oats, pitted medjool dates, nut butter, vanilla extract, and salt to a

        food processor.

      2. Process ingredients until a sticky dough forms. You should be able to pinch the dough

        together with your hands. If it is not sticky enough, add a dash of water or maple syrup

        and process again,

      3. Transfer the dough to a bowl and add mini chocolate chips. Mix together.

      4. Using clean hands, scoop and roll the dough into bite-sized balls. Enjoy!