Just some snapshots of some of my favorite things I’ve eaten lately! If you’d like any recipes feel free to let me know in the comments below. Some recipes are linked already, just click the title above the picture.
If you’d like to see more details like what my vegan baby eats in a day, what my three vegan kids eat in a day and, coming tomorrow, what my vegan husband eats in a day feel free to head over to my youtube channel! I post videos pretty regularly and will be sharing more and more!
Of course, all recipes are vegan!
Rawnola! I have heard people rave about it but it just never sounded great to me. I don’t know about you but I like my granola sweet.
Like, really sweet.
I know that not all granola is good for you and the “healthy” granola at the store is normally cooked, full of preservatives and still has more sugar than I would put in if I was making it myself.
I know people make normal, aka not chocolate, rawnola and there are loads of recipes for it, but I decided to through in some cacao (not cocoa, cocoa is processed cacao is the purest form of chocolate and raw. It’s also a superfood!)
Like chocolate powders, not all oatmeal is created equal. Your best bet would be steel cut oats but if that’s not your cup of tea rolled oats will be fine. Avoid instant oats.
All oatmeal starts off as oat groats (which you wouldn’t use for this) and then are processed. Steel cut is right after oat groats, then rolled and all the way at the bottom and most processed is instant oats.
Sushi! One of my very favorites. Super easy to make, but like the spring rolls, it’s a bit time consuming.
Only a few ingredients and you’ll have a yummy, vegan meal.
These are hand rolls, to show you what they will look like if you don’t roll with with a bamboo mat. You don’t need any new equipment to make these, you can even make them with the rice on the outside. I think these are just as tight as with the bamboo, but are a little harder to get super tight on the edges. If you want to give these a try before buying a mat it’s a great idea!
One of my most favorite meals to make. They are so easy and healthy and the kids love them as much as I do. Which is rare and a huge plus.
I like to roast the red pepper, just because I love that smoky flavor, but if you’re wanting a raw roll then just cut it up along with the other veggies.
Sometimes I like to add some romaine lettuce to the outside but I didn’t have any and it’s not a necessity. If you do want to use it then just lay it on top of the rice paper before you add the veggies.
I love a spicy, garlic, peanut sauce but if you don’t want the spice then just skip the sriracha.
These are vegan, gluten-free and easily made raw.
To say I’ve been obsessed with this kombucha lately would be an understatement. I am craving one every single day…..and totally indulging (hello probiotics).
Yesterday Heath and I got on the topic of health an indulging, specifically in the form of liquid calories, and it got me thinking about combining two of my favorites. Wine and kombucha.
With any old kombucha I’d say no way, but this rowdy belly flavor is the perfect blend of sweet and vinegar. I wanted to pair it with a mild wine so the flavors of the kombucha weren’t overpowered and they complimented each other sooooo well.
So why kombucha?
Hey pretty people! I’d like to introduce a new series to you called The Skinny.
Every Monday I am going to share with you my favorite health and wellness products, tips and tricks.
I have loads of awesome things I use every day planned but I wanted to start off this series with a bang.
If you’re from the Four Corners area, odds are, you know who this guy is or you’ve seen him at the gym morning and night, either for himself or with his countless clients. When he’s not with his clients he’s sharing motivational posts on his instagram or bringing home international titles. So, I’d like to introduce to you Heath Adam Cates with DOWN Fitness.
I am not a food blogger. As much as I wish I could love spending all day in the kitchen then taking beautiful pictures of food that you can almost taste through the screen, that’s just not me.
I hate cooking.
I hate coming up with meals, I hate spending all day in the kitchen, I hate clean up, I hate dishes….you get the point. I am not a homemaker in that sense! Every once in awhile I go crazy and bake a million things and instantly regret it when I see the storm that’s gone through the kitchen. I like limited ingredient/pan/time dishes. This easy artisan bread is just that. It’s the easiest bread I’ve ever made and is a new regular, especially with the cold that has been happening lately….ok, so it’s 60 degrees but I still feel like I need a sweater and socks on.
As soon as I had the dough rising we went grocery shopping and instantly regretted not waiting because the smell of green chile roasting was calling to be put into this bread. I’m sure this will be gone in a day or two and the next one will definitely be filled to the brim with delicious, roasted chile.
This is a base, that while delicious on it’s own, is crazy easy to spice up for whatever you are wanting. I like it with a slab of vegan butter or dunked in warmed up garlic in oil with a drizzle of balsamic. To flavor the actual bread more add in green chile, cinnamon and sugar, basil….whatever it is just add it in before you let it rise so you’re not messing with the dough and ruing those perfect air pockets.
I also prefer my bread a little chewy/dsense so the kids can use it for pb&j’s, but if you want it to be even more airy touch it as little as possible and bake an additional 5 minutes.
If you saw yesterdays post then you may have noticed we did our first fully vegan birthday party! I was asked by a couple of friends to share the recipes, so I thought it would be easiest to do it all in one place then if anyone had questions or wanted to throw their own vegan party they would have some ideas 🙂 I’ll share the recipes below the pictures. Sorry the pictures aren’t the best, but I just took them quick before socializing. I also doubled most of my recipes. So, if you have a smaller group just cut the recipes in half. This easily fed 45+ people with leftovers. These are also recipes I don’t typically make, or I made more indulgent than usual. With a few cut outs (like vegan sour cream, vegan butter, etc) they would be yummy and healthy meals for every day. We also made some fresh OJ but I didn’t manage to get a picture.