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. <3

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 <3

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

xo Katie Reines

Posted in adventure, dietetics, Happiness, Tips :), vegan | Tagged , , , , , , , , , , , , , , | Leave a comment

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

Originally posted on 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 <3


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

View original 121 more words

Posted in Tips :) | Leave a comment

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 <3


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

Screen shot 2015-10-01 at 1.54.30 PM Screen shot 2015-10-01 at 1.54.40 PM

Posted in dietetics, dinner, easy, Eats, Happiness, healthy fat, nutrition, pasta, rawtill4, vegan, vegetarian | Tagged , , , , , , , , , , , , , , , , , , , , , , , , | 1 Comment

Orange Glazed Tempeh | Fat Free, Gluten Free, Vegan

Orange Glazed Tempeh

orange glazed tempeh

What even is “tempeh”???  It is made by cooking and fermenting soybeans and forming them into a condensed patty type thing.  I prefer its texture to its similar tofu brother, however, this is my first time actually experimenting with a soy product, so we’ll see!westsoytempeh  I love how it has a meaty texture and picks of flavors really well.  It has a slight bite of chewiness and is full of protein, calcium, and iron.  I used the WESTSOY Five Grain tempeh (which has gluten), but I’m sure any kind would be superb. Just be sure the version you get is GF if you have a sensitivity.


Serves one. About 230 calories and 14g protein per serving.


  • 1/3 block of organic “west soy” tempeh
  • 1 tablespoon maple syrup
  • juice of 1 key lime or about 1/2 regular lime
  • 1/2 – 1 tablespoon grated ginger
  • juice of 1 orange or about 1/3 cup orange juice


  1. Using a knife and a cutting board, cut off 1/3 of the block of tempeh.  Turn this on its side and slice it in half so that you have 2 skinnier third pieces. Cut these two third pieces into triangles.
  2. Heat a skillet over medium heat and add the orange juice, lime juice, maple syrup, and ginger, and mix with a spatula to combine
  3. Put the tempeh triangles in the pan and allow them to sizzle on one side, moving around while sizzling.
  4. Flip the tempeh when ready, and allow it to sizzle on the other side. Be sure to keep it moving so it doesn’t burn and add a little more oj (or whatever you’d like to add to make it even better!) if needed.
  5. When the tempeh has soaked it up, time to eat! I had a little orange glaze left over in the pan so I stir fried some rice in there, delish! Serve with kale, rice, scallion, avocado, sunflower seeds – whatever you got! :-) xx
Posted in dinner, easy, Eats, fat free, Gluten Free, nutrition, plant based, Products, protein, recipe, vegan | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , | 2 Comments

Perfect Protein Pancakes | Light, Fluffy, Gluten Free, Vegan

Perfect Protein Pancakes


As the sun comes, up he rises. He carefully places a tender kiss on her cheek, and makes his way to the kitchen.  While the pan is sizzling, the sweet smell of fresh pancakes tickle her nose.  She tip-toes to the kitchen and slowly hugs him from behind.  He laughs and squeezes her hand.  They take their plates to the back porch, watching the wind over the water while her legs lay over his.

Give love this national pancake weekend <3 That is just one of my zillions of fantasies / ideas for a recipe video series one day.  I hope you try these. I have honestly never been so pleasantly surprised with a finished product.  Eggless and flour-less, I was expecting something dense. These are light, and cakey, like all famous pancakes should be.

Makes about 6 pancakes, serves 2-3. One serving (2 pancakes) has about 345 calories and 10 grams of protein.


  • 2 tablespoons chia seeds, soaked in 6 tablespoons water, (or try soaking in plant milk)
  • 2 perfectly ripe bananas, mashed
  • 1/2 cup cooked white quinoa
  • 1 – 1 1/4 cup rolled oats, ground into flour
  • 4-5 dashes of cinnamon
  • 1/4 teaspoon vanilla
  • 1/4 teaspoon baking soda
  • 1/4 cup blueberries (I used dried) and 1/2 banana for topping


  1. Stir the chia seeds into water and allow it to sit until it forms a gel
  2. Grind oats into a flour
  3. Mash bananas in a large bowl
  4. Add quinoa, chia gel, oat flour, cinnamon, vanilla, and baking soda to the bowl. Mix until well combined
  5. Spread coconut oil over skillet on medium heat
  6. Form pancakes with 1/3 cup, place blueberries and sliced bananas on top of pancakes, and flip when ready to flip. It is ok to spread them so they are round but try not to squish / flatten them.
  7. Serve with maple syrup and hugs <3

Nutrient Breakdown: Based on 1 dried blueberry and banana pancake without syrup

Screen shot 2015-09-27 at 12.00.13 PM Screen shot 2015-09-27 at 12.00.22 PM

Screen shot 2015-09-27 at 12.00.46 PM

Posted in breakfast, cheap, easy, Eats, gourmet, Happiness, health, inspiration, Omega-3 Fatty Acids, plant based, quick, recipe, vegan | Tagged , , , , , , , , , , , , , , , , , , | 5 Comments

Peanut Oatmeal Raisin Energy Bites | 5 Ingredients – Gluten-Free – Vegan

Peanut Oatmeal Raisin Energy Bites


Need a pick-me-up?  These are the perfect little ball of energy.  And, honestly, something about unsalted dry roasted peanuts and raisins makes my heart sing.  If I had cocoa powder or maybe vegan chocolate chips, those would throw these balls out of this world! So, take what I made, and make it even better! xx

Makes 8 balls, about 90 calories each


  • 1/2 cup dry rolled oats
  • 1/2 cup raisins
  • 1/4 cup dry roasted unsalted peanuts
  • 2 tablespoons ground flax
  • 1 tablespoon maple syrup

Optional additions to try:

  • 1/2 teaspoon lime juice
  • 1/2 teaspoon vanilla
  • 1 Tbsp cocoa powder
  • 1/4 cup vegan chocolate chips
  • 1/4 cup toasted coconut


  1. Blend ingredients in a high speed blender or food processor S blade until well combined
  2. Using 1 Tablespoon to measure, roll into balls, and store in the fridge.  Or, freeze for later!
  3. Spread the love! <3

Screen shot 2015-09-20 at 10.14.05 PMScreen shot 2015-09-20 at 10.14.12 PM

Posted in cheap, easy, Eats, energy, I workout!, recipe, vegan | Tagged , , , , , , , , , , , , , , , , , , , , , , , , | 1 Comment

Chickpea Scramble | Oil-Free, Gluten-Free, Vegan

Happy Sunday! This scramble is savory, satisfying, easy, and CHEAP! Use produce from your farmers market <3 Inspired by Minimalist Baker’s tofu scramble… I invite you to take this as inspiration and run with it using whatever vegan goodies are in your kitchen to create something that makes you love yourself from the inside out feeling relaxed, cozy, and grateful :-*


Chickpea Scramble

Serves 1


  • 1 cup chickpeas (cooked from dry, no salt or fat added)
  • 1 cup red bell pepper, chopped
  • 1 medium-small sized potato, cubed
  • 1 leaf lacinato kale, rolled up and sliced thin
  • 1-2 tablespoons fresh dill
  • 1-2 tablespoons fresh green onion
  • Extra love <3


  1. Dry chick peas triple in size when you soak them so make sure they have plenty of water and plenty of room to grow when you saturate them and soak them for about 6 hours or over night.  Drain chick peas, rinse, and boil them for about 30 minutes or until desired softness
  2. Frying pan on medium to high heat, have water handy.  Add a little water (enough so the potatoes don’t stick) and the cubed potatoes and mix to prevent sticking.  Add water as needed
  3. After the potatoes have gotten a little soft, add red bell peppers. Continue mixing and adding water if needed
  4. Add kale, scallion, and dill and mix.
  5. Measure 1 cup of chick peas and add those to the pan.
  6. Serve with 2 cups mixed greens, 1/4 avocado and plenty of lemon or lime (the vitamin C in the citrus and the red bell pepper helps absorb all the non-heme iron!! :D )


20150920_11585720150920_12001220150920_121051Screen shot 2015-09-20 at 4.28.25 PMScreen shot 2015-09-20 at 4.28.30 PM

Posted in breakfast, cheap, Eats, fat free, gourmet, Happiness, health, nutrition, Organic, plant based, recipe, vegan | Tagged , , , , , , , , , , , , , , , , , | Leave a comment