Luxurious Pasta de Sweet Potato | Fat Free, Vegan

Reines & SHINE

What a joy it is for me to get inspired and create new dishes.  Today’s creation was inspired by this recipe and this video. I hope my excitingly delicious dish has you feeling confident and excited about trying something similar with the ingredients that you happen to have.  Have fun ❤


Pop Quiz: What’s the difference between a yam and a sweet potato?  There actually is no difference 🙂

Serves 3. Time: about 35 minutes.

One serving has about 410 calories, 14g protein,  80g carbohydrate, 2g fat, 7g fiber, 0mg cholesterol


  • 2 cups whole grain brown rice elbow pasta
  • 2 sweet potatoes
  • 1/4 of a sweet onion, kept in large chunks
  • 4 garlic cloves
  • 1 lemon, juiced
  • 1 kale leaf or 1/2 broccoli crown, chopped



  1. Boil pasta until soft. In a separate pot, boil sweet potatoes (I peeled my sweet potatoes after boiling, feel free to peel…

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From Life is Rawesome to Reines and SHINE – What’s Behind The Change?

Today is an exciting day! I am saying good bye to Life Is Rawesome and will embrace the new name of Reines and SHINE.  While life still is in fact RAWESOME and I think I will always promote a high raw, plant-based lifestyle, there has been confusion about 100% raw and I would prefer my site to be a little more personalized.

With this new brand, I am launching a health revolution — a challenge.  Reines and Shine embraces the idea that every day is a new opportunity to make a change for the better.  Whether it be to change negative thoughts to positive ones, or to reduce our soda consumption, every little change counts.


The Reines and SHINE Mission:

We are grateful for the world and the opportunity to enjoy it. We must do what we can to not destroy it.  Our bodies are beautiful, strong, and courageous.  The self-healing power of food isn’t outrageous.  At 22 years young, learning to dance in the rain.  I am a dietetic intern, who feels frustration and pain. This world requires a health revolution.  It is up to you to contribute to the solution. Use what we have to make the most of our existence, every little change can make a really big difference. ❤

While this blog has been like a baby, I have seen it grow, and saying goodbye is making me kind of emotional right now, I don’t ever want to stop growing.  But at the end of the day, I know it isn’t about me.  It’s about saving the lives of the masses by inspiring to live a healthy lifestyle. Trying one recipe on my blog will improve personal and environmental health; for vibrancy, and sustainability. Any opportunity I have to inspire somebody to save his or her life is an opportunity I simply can’t miss.  This blog gave me that opportunity.  I could not be more grateful.

Thank you so much for following, I hope I have helped you somehow, and I invite you to continue following at  I am excited about lots of ideas.  While I am still in grad school, it may be a slow start, but hopefully in a couple of years I will really be able to dedicate time to pumping out beautiful informative content for all to enjoy ❤

May you find balance, love, success, health, and happiness for ever, ever, and EVER!

xo Katie Reines

The ULTIMATE Autumn Breakfast Cookies | Apple, Pumpkin, Pecan, Gluten-Free, Vegan

Reines & SHINE

You know you want your home to smell like cinnamon apple deliciousness right now..


These cookies are literally like apple pie, pumpkin pie, and pecan pie in one healthy, hearty, cookie.  Gosh, living in South Texas has got me embracing the seasonal spirit like never before.  Who knew I would resist 88*F weather.  While it may be hot here, I know back home in MA and IN, the trees are red, orange, and yellow, and the crisp cool breeze is calling for these cookies!!!  The crispy granola outside with a soft pie on the inside, I hope you get a chance to try them ❤


Makes 10 Cookies

Total Time: 45 minutes

Calories: 180 Protein: 3g Carb: 23g Fat: 10g Fiber: 3g Supertracker


  • 1 1/2 cups rolled oats
  • 2/3 cups raw pecan meal (roughly ground pecans)
  • 3 Tbsp. raw pumpkin seeds, aka pepitas
  • 1 tsp pumpkin pie spice

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Zucchini Linguini with Sweet Potato and Quinoa | Gluten Free, Vegan, Mostly Raw

Zucchini Linguini

Rawctober Pasta

Hello October!  While at home back in MA, the curvy streets covered with overhung trees are probably glowing red, yellow, and orange.  Here in South Texas, the palm trees are still green, blowing a warm breeze.  No matter where I am, October will always welcome the grounding, snuggly, sweater weather that requires something orange in every recipe.  This simple pasta dish provides a creamy sauce with earthy tones and a variety of textures that can be served hot or cold- perfect for Mama back home and my friends here in the heat 🙂 Balance our chemistry, hydrate these cells!  Enjoy ❤


Serves 2, One portion: 350 calories, 15g protein, 51g carbohydrate, 12g healthy fat


  • 2 zucchinis, spiralized
  • 2 leaves of kale, chiffonaded
  • 1 avocado
  • 2 key limes or 1 lime, juiced
  • 1 tomato
  • 1/2 sweet potato, boiled
  • 3/4 cup cooked quinoa
  • 1/2 cup sprouted lentils


  1. Chiffonade kale and spiralize zucchini. If you don’t have a spiralizer, a potato peeler works great for making nice long thick noodles
  2. Blend lime juice, tomato, and avocado, (and if you have any herbs like italian seasoning or fresh basil, thyme, or sage, throw some of that in! That’s be SO GOOD!) in blender or small food processor until creamy
  3. In a large bowl, combine kale, zucchini, and sauce and mix
  4. Dice the boiled sweet potato and add it to the bowl. Also add quinoa and sprouted lentils
  5. Serve with sunflower seeds, lime, and grilled okra (I baked mine on a lightly greased with coconut oil pan on 350F for about 15-20 minutes, just to get it tender, I love the stuff raw too!)

Rawctober Pasta2

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