Tropical Milkshake – Vegan
October 29, 2014
Yesterday was the perfect Fall day. The weather was so awesome and I took full advantage of it. I was in such a great mood and spent most of my day outside. Love it! I was inspired by the warm temperature and sunshine to create something that makes you glow from the inside out which is exactly what the sunshine and warm days do for me. Hopefully during the winter when I’m longing for sunshine and running around barefoot then I’ll be able to make this shake and brighten things up a bit!
I love tropical fruits so much. Pineapple is one of my favorite fruits and I’ve been adding it to everything lately. Three cheers for lots of Vitamin C! Mmm. Perfect for the winter months ahead!
2 frozen bananas
1 cup pineapple
1/2 cup almond milk
Blend everything together in your blender. Serve, enjoy!
NYC Food Post – October 24, 2014
October 26, 2014
Hello, hello! How are you? I’m here today to share with you all of the delicious foods that I got to eat on Friday in New York City. I few weeks ago I planned a day trip to NYC to hang out with my friend. I loooove the City so so much. I’m sure that many of you who have lived there or spent a lot of time there understand! If you’re not one of those people, then what are you waiting for? Get yourself there asap!
We had the best time doing yoga and eating tons of delicious vegan food. Is there a better way to spend a day?! I don’t think so!
I woke up at 4 a.m. to drive 5 hours across Pennsylvania to get to NYC. I had overnight oats around 5 a.m. so by the time that I got to the city I was pretty hungry! I ran to Juice Press as soon as I got there to grab a drink. I have been loving latte inspired drinks lately for some reason! Which is why I went with the Black Label Latte. I drank it in about 3 seconds because it was so good. Let’s be honest though, you can’t go wrong with anything at Juice Press!
Pure Food and Wine
If you’ve been following me for a while, it’s no secret that I am actually in love with Pure Food and Wine. I am so so grateful that I have found it and have been able to eat there pretty much every time I’m in the city. (Even two or three times on some trips, whoops!) It was a beautiful day on Friday so we were able to eat in the garden which is so lovely. We ordered the Spicy Thai Lettuce Wraps and a Caesar Salad to start. We shared both plates and everything was great, as usual. I love going out to eat with people who are willing to share their foods. You get more variety that way and it’s fun!
After we got in all of our greens it was time to get serious. Dessert is obviously the most important part of the meal. We debated on what to get and finally decided on the Classic Sundae. Every single time I get a sundae from Pure Food I am blown away by it. It is incredible what they’re able to create and so inspiring. And delicious!!
P.S. I didn’t know this was even possible, but I think that I like the Classic Sundae more than the Mint Sundae. Tough choice though!
After we went to Pure Food we went straight to Babycakes for dessert round two (which happened to be my dinner too, whoops!). It is so awesome to be able to have so many gluten free and vegan options all around you in NYC. I don’t have that where I live (I drive 60+ minutes to buy dates) and I try to take full advantage of it when possible.
It was so tough deciding between every single thing in the bakery! Usually there’s one or two options for me and I just go with them. But everything at Babycakes is gluten free, soy free, and vegan. So awesome! We went with a pumpkin eclair, pumpkin cranberry donut, and a cinnamon roll. Amazing!! The pumpkin eclair was out of this world delicious. The cinnamon roll was great! I love cinnamon rolls and can’t remember the last time I had one. The pumpkin cranberry donut was good too! But I liked the other two the best.
I don’t eat nearly enough greens when I’m home but in public I can eat them like crazy. So when we stopped by Organic Avenue I went straight for the green juice. I figured that I should balance out the large consumption of sweets with a green juice!
I bought this during the day at Hu Kitchen. I wasn’t sure when I was going to eat it because I was so dang full from all of the other amazing things I ate that day. But during my drive home I was so grateful for this! This is the taro pudding with blueberries, maple walnuts, and goji berries. Ahh my gosh. I’ve never had taro before this and I am obsessed. It’s so good!
One Lucky Duck
Every time I take a trip to NYC I have to bring home some stuff! I bought home a Taco Salad, Caesar Salad, and Snickers Cupcake all from One Lucky Duck. Yum!!
That’s it for today friends! I had an amazing day eating lots of awesome foods and wanted to share! I love when people share their foods and favorite restaurants with me, so definitely do that if you want! Then we can be excited about the yummy foods together. Mmm!
Pumpkin Brownie Blizzard – Gluten Free & Vegan
October 23, 2014
Today I woke up in the strangest mood. I was frustrated about it for a while but then I turned the frustration switch off and turned on the creativity switch which resulted in this awesome treat! I find it beneficial to be able to turn bad moods into awesome creative things. You’ll feel much better and get much more accomplished too! It’s definitely something that takes practice and isn’t easy. But definitely worth it!
I have been trying to think of something awesome to make for the past couple of days and this just popped in my head for no specific reason at all. I love this because you can have it for pretty much any meal or snack that you want. Breakfast, yep! Midnight snack, you got it! Endless possibilities. The best! You have a raw brownie base, pumpkin ice cream in the center, and coconut whipped cream on top. So fun! It’s something that you need to take outside and lay under a beautiful tree to enjoy!
Pumpkin Brownie Blizzard
1 cup dates
1/4 cup oats
1 tablespoon cacao powder
1 tablespoon maple syrup
1 teaspoon coconut oil
In your blender or food processor, blend together ingredients. Remove from blender and press 1/2 of the batter into a glass. Set aside. If you’re making 2 servings, use 1/4 of the batter in each glass.
Pumpkin Ice Cream:
3 frozen bananas
2 tablespoons pumpkin puree
1 tablespoon cashews
1 tablespoon almond milk
1 can full fat coconut milk*
Blend together all ingredients and pour into glass.
Top with coconut whipped cream, pumpkin seeds, and cinnamon if desired. Serve, enjoy!
*To make whipped cream place can of coconut milk upside down in the refrigerator for at least 24 hours. Open and pour liquid out, leaving the whipped cream.
Pear and Apple Crisp – Gluten Free & Vegan
October 18, 2014
Hi friends! How are you today? I’m here to share an awesome pear and apple crisp with you. If you follow me on Instagram then you’ve seen all of the fresh apples and pears that I have at my house currently. So awesome!! I decided to take full advantage of the beautiful abundance that I have and make a fresh pear and apple crisp.
It’s been pretty chilly around here lately (which is expected!) and eating a piece of this right out of the oven with a big mug of green tea (or whatever tea you like) is a great way to spend a morning or even an evening! I was baking this the other day and oh my gosh the house smelled of pure autumn bliss. I wish that I could add the smell of the foods as an attachment to the photos that I share. How cool would that be?!
Pear and Apple Crisp
7 cups apples and pears
1/2 cup maple syrup
1 tablespoon apple cider vinegar
1 teaspoon cinnamon
Preheat oven to 350 degrees. Dice apples and pears and combine with remaining ingredients. Stir together and pour into 8×8 inch pan. Set aside.
1 cup flour
1 cup oats
1/2 cup maple syrup
1 tbsp chia seeds
In a medium bowl, combine ingredients and mix together. Top apple and pear base evenly with the crisp topping. Bake for 40-45 minutes. Serve, enjoy!
Pumpkin Butter Cups – Vegan
October 15, 2014
Hello friends! How’s it going? Long time, no post. So sorry about that! I have been out living life and stuff which has been fun. I’ve also been struggling to take photos now that it’s getting darker earlier. It makes things so inconvenient but I’m doing my best. And I may or may not be in denial that winter is on the way! Ahh, hard to believe!
The other day when I made these I had to force myself to not eat them all immediately so that I could share ‘em with you guys! I wanted some peanut butter cups but regular peanut butter cups are boring sometimes. Variety is the spice of life and I spiced these little guys up by adding pumpkin. Not spicy at all, but you know what I mean. I’ve been taking complete advantage of fall themed goodies lately and don’t plan on stopping anytime soon.
Let’s get to it!
Chocolate Pumpkin Butter Cups
1/4 cup pumpkin puree
1/4 cup peanut butter
Blend together ingredients and set aside.
1/2 cup coconut butter, melted
1/4 cup cacao powder
2 tablespoons maple syrup
Blend together ingredients and pour chocolate into lined mini cupcake pans, only filling up 1/4 of the way. Place in freezer to set up for about 30 minutes. Remove from freezer and spoon a pumpkin butter into the center of the cups. Fill the cups up with remaining chocolate and place in freezer for 1-2 hours to set up. Serve, enjoy!