Do you ever feel a dragging lull of energy in the afternoon? Well, we do, and we decided that for the days where a power nap is just not an option, we wanted to find a healthy way to get energized. So we reached out to Los Angeles based Vegan Chef Katie Lopynski to create a Modern Muze nutrient-packed energizing lunch that will keep us going and feeling our best throughout the day. Enjoy!


MODERN MUZE: Tell us about you! How did you discover a plant-based life?

KATIE: I discovered a plant-based life as a freshman in college.. a little over a decade ago! I was fascinated by human science and nutrition and after doing my research felt adopting a plant-based life was best for my self, animal welfare, and the planet. It’s been one of the best decisions I have ever made.

MODERN MUZE: When did you become a chef and why?

KATIE: I started in the kitchen at an early age watching and helping my mother and grandmothers cook for our family and friends. I am a food enthusiast and fell in love watching all of the Food Network and Cooking Channel shows, Giada De Laurentis and Rachel Ray to name a new of my favorite chefs. Other than following after the footsteps of many women I admire, I became a chef because I love serving others food that I know is nourishing and delicious. Catering to others puts a huge smile on my face. I ultimately want to encourage people to eat more plants, as well as leave others and the planet better than when I found them. The Culinary Arts are such an incredible blend of art and science. From recipe testing to food photography, I love it all.

MODERN MUZE: What are the superfoods you recommend us incorporating into our daily lives and what are the benefits?

KATIE: Some of my favorite superfoods to incorporate into my daily life are dark leafy greens and citrus. Both dark leafy greens and citrus fruits are high in vitamins, minerals, and are alkaline-forming foods. The more I incorporate these ingredients into my recipes, the more energy I have, and the more my skin glows.

MODERN MUZE: What are a few of your favorite vegan restaurants?

KATIE: Currently, my favorite vegan restaurants are Crossroads Kitchen and Sage Bistro in Los Angeles. Also Plant Miami, a restaurant I helped open and manage back in 2016.

MODERN MUZE: Your food photos are mouth-watering, what are your foodie photo tips?

KATIE: Thank you! For the most mouth-watering food photos, I think natural, indirect light is best. I also like to keep the background bright, by using a white marble slab as the background for most of the food photos I take.

MODERN MUZE: When this isolation time is over and we can cook together, how do we find you?

KATIE: I am so looking forward to cooking together! Until then, you can find me on Instagram and TikTok @katielopynski as well as subscribe to where I share all of my delicious plant-based recipes!


This Broccoli Quinoa Salad, is full of energy-boosting superfoods, packed with vitamins and minerals and perfect for a power lunch or picnic. 


1 cup quinoa, cooked
1-2 heads of broccoli, chopped into small florets
1 honey crisp apple, diced
1/4 red onion, diced
1/4 cup raisins
1/4 cup walnuts, chopped or crushed
1/4 cup sunflower seeds
salt and pepper, to taste

For the dressing:
1/2 cup raw cashews
1/2 cup filtered water
1/4 cup apple cider vinegar
1 teaspoon agave nectar
salt and pepper, to taste

1. make the dressing by adding the raw cashews, apple cider vinegar, agave nectar, and water to a blender. blend on high until smooth. add salt and pepper to taste.

2. combine all ingredients in a bowl and toss to combine, reserving some of the dressing, I find that you don’t need it all. I like to save what I don’t use and add it to other salads later in the week. This salad is delicious served cold or at room temperature and gets even more delicious as it sits in the fridge, although it is so delicious I'm sure it won't last long!

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