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Fail #1. I forgot Dijon mustard and The Captain had to do a 9 o'clock grocery run. He got himself a boozy reward, so don't feel bad for him.
Fail #2. As I gathered ingredients on Easter Sunday I realized I had forgotten THE most major ingredient when making hummus. Chickpeas. I forgot the mother flippin garbanzo beans. What. The. Crap. I did, however, have a can of great northern beans, so I crossed my fingers that they would work.
Fail #3. I completely misread didn't read the instructions for the hummus at all... I threw everything in my vitamix and started blending. I wasn't supposed to add everything. The green onion were supposed to be mixed in after the hummus was smooth.
Fail #4. I added water too quickly after I got impatient adding a tablespoons at a time and I ended up with white bean hummus soup. COME. ON.
Sooooo I went and sat on the couch. Maybe I cried a little, so what?! I'm pregnant I cry 2-3 times an hour. Hormones. Am I right??? And I thought "okay how can I turn this around??" I had baby red potatoes and a delicious white bean green onion "Hummus" with a dressing-like consistency... And it came to me. Potato Salad. Boom.
So here's what I did oh-so-wrong, but tastes oh-so-right!
1 (15-ounce) can no-salt-added white beans, drained and rinsed
2 large cloves garlic
2 tablespoons fresh lemon juice
Freshly ground black pepper, to taste
¼ teaspoon salt
1 cup chopped green onions (4 to 5)
2 teaspoons Dijon mustard
Zest of 1 lemon
3 tablespoons fresh lemon juice
½ teaspoon ground turmeric
6 tablespoons water
Throw it all in the blender until pretty and smooth.
12 small red potatoes, diced
Pinch of smoked paprika, for garnish
1 green onion, finely sliced, for garnish
Boil potatoes until fork tender and drain. Once dry, mix with hummus and garnish with paprika and green onion!
Hope you enjoy my fail!!!!!
Well hello there! Nice to see you! I’ve missed our little chats. Over the past 2 months I’ve spent a little a lot of time focusing on what’s important and
less no time blogging. Don’t you worry I’ve written some hella brooding and serious mommy posts that I may or may not one day share with you all. Cue unbridled excitement. Calm your pits, Becca, I probably won't… I’ve also been working on a little, nay, huge project with a few of my favorite people, can’t wait to share that with you soon! Oh yeah, and we are moving. 2 thumbs down. But mostly, I’ve been watching Rocco grow and learn and eat and sleep through the night!!! #WINNING So after many a disappearing acts, I’m back. With cake. Yes, that’s right. This sugar free health nut is back WITH CUPCAKES. A few months ago I met the lovely Cori Larsen of Heaven Cupcake at a baking lesson and I watched her make beautiful fluffy cupcakes that I couldn't eat. I was, of course, filled with sadness. We decided to have a cupcake making party and try our hand at vegan baking. We all know I'm not a baker, which Cori, a seasoned Cupcake Wars pro, can attest to but we basically filled in vegan ingredients to her perfectly delicious recipe and we arrived at a kid-approved and man-approved finished product. I call that a win. Check out our recipe!!!!! Makes 12 regular or 24 mini cupcakes.
[Cori prefers mini cupcakes, perfectly pop-able]
2.5 cups of flour
1.5 cups of sugar
1 teaspoon baking soda
2 teaspoons salt
1 1/3 cup oil
1 teaspoon vinegar
1 cup almond milk
2 teaspoons vanilla
3 teaspoons egg replacer mixed with 4 tablespoons warm water [enerG brand is the bomb]
Preheat oven to 355. Mix dry ingredients and then wet ingredients in a separate bowl. Cori is a HUGE fan of her Kitchen Aid mixer, so if you have one bust that puppy out and slowly pour the wet to the dry ingredients until well combined. Don't over mix!!!! Then [using a tiny ice cream scoop, genius!] fill the lined tin and pop in the oven for 15-18 minutes rotating the pan around 6 minutes. See!? The brilliant tips keep coming.
Our attempt to recreate her famous cream cheese frosting with vegan cream cheese was sad… I didn't think it tasted awful, but it was a pretty yuck texture, so we opted for a basic buttercream. Cori googled a few Food.com recipes and we came up with this.
Vegan Buttercream | 2 ways
4 ounces Earth Balance, softened
3 tablespoons almond milk
1 cup confectioners sugar [more if you like it super sweet, I do not]
1 teaspoon vanilla
[For a special something, something add a pinch o cinnamon and a splash of almond extract]
[Optional] 1 tablespoon of cocoa powder! We added it after we iced half of the cupcakes with the vanilla. I personally LOVE the chocolate/vanilla swirl!
Cream all ingredients together with a stand or hand mixer. To make your cupcakes look oh-so-pretty use a frosting bag and a star tip to instantly elevate your creations to PROFESH levels. It also doesn't hurt to strategically place your sprinkles… That's not at all what we did… Okay, it totally is.
If you are my friend and want to go out for breakfast/brunch/lunch you know where I am going to suggest. Coffee Cup. Every. Damn. Time. Seriously, it's my favorite place in all of San Diego and I'm not alone, come the weekend there is always a giant line! It's like Diners, Drive Ins, and Dives good, but wayyyyyyy too cool to ever appear on that show. It's nestled in fancy pants La Jolla and barely seats 45, maybe. I have probably been to CC at least 40 times over the past few years… maybe more, maybe a lot more… Rocco has been there 7 times since he's been born… It's a serious obsession. They have my order memorized, yes, I'm happy to announce that I am a regular somewhere. I just love that!!! I even ate there the day I went into labor!! I am super positive it was the jalapeños that started the whole labor shenanigans. But now that our little bundle of joy is here and all kinds of serious about his nap times we don't get to brunch as we used to, so while not nearly as scrumdidilyumtious our recipe hack was pretty freakin yummy. Enjoy!!! Fed 2, but it's probably a good 4 servings… I'm sustaining life, I eat ALL. THE. TIME.
3 larget red potatoes, scrubbed clean and diced
1 tablespoon dried rosemary
2-3 tablespoons of olive oil***
1 15oz can of black beans [preferably organic]
1/3 cup onions, chopped super fine
1 clove of garlic, minced
3-4 green onions, sliced [we go a bit crazy with them]
1 jalapeño, sliced [We use the whole thing, seeds and all. If you are a pansy you can seed them]
2-3 tablespoons fresh cilantro, chopped fine
1 avocado, sliced
Serve with your favorite salsa and corn tortillas[preferably organic, non-gmo]
[Step 1] Get potatoes in boiling water or in a steamer, whichever method you prefer. Cook until fork tender. When they are finished strain and then pat dry with paper towel.
[Step 2] In a pot, add a drizzle of olive oil and then toss in green onions and jalapeños turn heat up to high. Add a pinch of salt and some fresh cracked pepper, sauté for just a few minutes until they have some color! Pour out onto a paper towel.
[Step 3] In the same pot, [we like to use as few pans as possible] add another little drizzle of olive oil, toss in onion and garlic. Watch carefully so they don't burn. Cook until translucent. Then toss in beans. Add a pinch of salt and let simmer while you brown up the potatoes.
[Step 4] In a nonstick or cast iron pan, add a tablespoon of oil and get it nice and hot on medium/high heat. Then toss in potatoes. Smash them down with a spatula and let them just hang out. You can sprinkle a pinch of salt and pepper before you toss them over. If the pan is getting dry you can add another tablespoon of oil. The key here is to get them super brown and crispy!!!
[Step 5] Assemble. Pototoes, then beans, top with jalapeños and green onions, then place avocado and sprinkle with cilantro!! Done and Done. Serve with your favorite salsa and corn tortillas.
***Some of you may know that I don't like to cook with a ton of oil, if any, but I think for a special meal is completely acceptable!!!
Third trimester pregnancy has had me craving pretty much the same things over and over again. Avocado rolls and veggie tempura, but I have been trying my darnedest to keep my diet varied and healthy. After eating at a fancy restaurant and seeing their classic niçoise on the menu I haven't able to get it out of my head… I kept seeing them everywhere and any salad with potatoes in it is pretty much ace in my book. So this is my not so specific recipe for a delish and vegan niçoise! Enjoy!!!! Whatcha Need:
Red potatoes, chopped and steamed until soft
String beans, trimmed and steamed [try to keep them a bit crunchy]
Niçoise or Kalamata olives, chopped [niçoise are actually not my fave]
Red onion, sliced very thin
Roasted red peppers, sliced super thin
Artichoke hearts, quartered [canned is fine, but in a perfect world I would've steamed my own]
White beans, strained and rinsed
3 cloves of garlic, minced
1 tablespoon dijon mustard
1/3 cup of Olive oil
a few splashes of warm water to loosen it up
A healthy pinch of salt
A few turns of the pepper mill
Chives, chopped [I didn't have any, but it would've made the dressing perfect]You can make enough for 1 or for 10 very easily. There aren't any rules on how you compile this salad!!! Seriously, enjoy putting it together. I'm a fan of the deconstructed plate. I like to lightly dress each component before plating it. You don't need much. There's nothing I hate more than a soggy over dressed salad. Well, maybe ugly shoes… and ugly handbags… and ugly wedding dresses… I think you get the point. Anywho, I plan of eating this salad for like a week. Enjoy!!!
I'm officially obsessed with this salad. I eat it 3-4 times a week and it has yet to get old!!! The base is TJ's cruciferous crunch and it is DELISH. It's a mixture of kale, shredded cabbage, broccoli, and brussels sprouts. YUM. I'm a little concerned with all of Trader Joe's recalls lately, so if you are staying away I think a bed of shredded kale would be a perfect base. Definitely wash your greens REALLY well especially if you're knocked up! I swear this salad will complete you!!!! Enjoy.
3/4 the bag of Cruciferous Crunch, washed
2 heaping handfuls of organic blueberries, washed
1 large avocado, diced
Dressing [my take on Kim Snyder's dharma dressing]
2 juicy lemons, juiced
Tamari to taste, about 2 tablespoons
2-3 tablespoons of nutritional yeast
1 tablespoon of dulse flakes
Mix everything together, top with dressing and let sit for at least 5 minutes. I think if you can let it sit for 15-20 you are gonna love it even more. This salad is seriously my favorite lil' invention of recent weeks. Don't wait to try this one, make it while berries and avocados are plentiful!!!!!!
I love sushi, like LOVE-LOVE sushi. Being a veggie doesn't mean that I don't get to enjoy my sweet, sweet nori wrapped goodness. Veggie sushi is literally the most delish food on the planet. I can [and have] lived off of avocado rolls for weeks. It's a great food pairing, easy on the digestive system, and so super yummy. I while ago my good buddy Chelsea and I decided to try and make our own sushi. It worked smashingly well. Here's a post from back in the olden days if you'd like to see how that went down!! I love taking the time to make rice and yada, yada… but sometimes you just ain't got no damn time. That's when I pop a bag of Seeds of Change brown rice into the microwave, quickly boil and blanche some thin asparagus, and slice an avocado. Boom. You just have to roll your sushi and enjoy. Seriously. It's crazy easy. If you want to pop a sweet potato in the microwave, cut up some baked tofu, or pea shoots or anything else your crazy brain can fathom!! Get creative!! Have fun!!! Namaste!
I've made this curry approximately 3,384 times since I found it on Pinterest. It is so easy and delicious that it will have you coming back for more and more and then some more. Seriously, it's that good!! It's from Julia's Album and damnnnn does this chick know her garbanzos! The only thing that I change is omitting the brown sugar and adding a TON of cayenne pepper, like 2-3 teaspoons depending on my mood. It is a meal that is sure to please even the most meaty of meat eaters. Swearsies.
Vegan breakfast food is quite a hard egg to crack… hahaha. Eggs. Vegan's don't eat eggs. In all seriousness, eating breakfast out, one life's greatest pleasures, is a ridiculous challenge when you are vegan. Living in Cali has its perks, but I still have yet to find a tofu scramble as good as my own… Yep, giving myself a big ole pat on the back! I've found heavenly vegan pancakes, the most delicious vegan biscuits and gravy, and the most amazing papas loco on the planet, but I love my tofu scramble. Serves 2-3
1 container of extra firm organic tofu, drained and pressed then smush with a fork, until it's crumbly
half of an onion, chopped finely
half a red bell pepper, chopped finely
2-3 handfuls of baby spinach, roughly chopped
1 teaspoon of garlic powder
1 teaspoon of turmeric
nice big pinch of salt
squeeze of lemon
[Optional veggies: finely diced zucchini, mushrooms, jalapeños, carrots, etc. The possibilities are endless]
Heat a tablespoon of water or veggie stock in a non-stick pan over medium heat. Add onions and cook until translucent. Add red pepper and spinach, cook until spinach is wilted. Add tofu to the pan, add garlic powder, turmeric, and salt then mix well. Once mixture is heated through, turn off the heat and squeeze a quarter wedge of lemon. It just brightens up all the flavors!! I serve mine with warmed corn tortillas, avocado, and salsa or hot sauce. You. Are. Welcome.