Tag Archives: vegan

Happy Baby Bowl

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Hi There,

I’ve been having to eat very mindfully lately. Breastfeeding a 3 month old (She’s getting so big!) little girl has me constantly thinking about what I am putting into my body.

I find myself eating the same things over and over again because I know these certain foods don’t make her fuzzy. Hopefully we will get into a nice routine soon where I can experiment with more ingredients, but for now this Happy Baby Bowl is officially my magic potion.

Luckily, it taste freaking amazing so feel free to make it even if you aren’t a breastfeeding mama like me. 🙂

Happy Baby Bowl

  • 1 cup chocolate almond milk
  • 1 tablespoon peanut butter
  • 1 frozen banana
  • 1/2 cup frozen strawberries
  • ground flaxseeds

Add all the ingredients into a blender. Blend until smooth. Enjoy!

 

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Spice Of Life Bowl

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Life can really get away from us sometimes.

We get caught up in our routines and the safety they hold for us and we forget sometimes to try new things or take a few risks. This week, my husband and I are packing to move into a new apartment so we can have an extra bedroom for our soon to be little girl.

The apartment that we are moving out of was our first apartment we lived in together alone. We have been here for 5 years. We have transitioned from a relationship, to engaged, to married all within these walls.

We have honestly grown into adults here too and have learned how to be the best parts of ourselves for each other. We have argued, loved, screamed, cuddled, cried and danced here. We have built the family we are about to become within this small NYC space right here and it’s has made us better people.

This part of our lives has served it’s purpose, this apartment has held us and supported us and now it’s time to move forward to a new chapter and let this new part of our lives build.

It’s funny how much a space can hold a part of your heart but no matter how much I want to stay in my comfort zone, I know it is time to once again move forward.

So here we go. Boxes packed, tears wiped, goodbyes said. To the next step and to believing enough to take it on whole heartedly.

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For my last recipe post here I wanted a lot of spice because spice is risk taking, so be warned this is hot! 🙂

Spice Of Life Bowl

Serves 1
  • 1 cup of brown rice, cooked
  • 1 plum tomato, chopped
  • 1 jalapeño, chopped (Keep seed in for more heat, remove for less)
  • 1/2 avocado, chopped
  • 1 lime
  • 1 tablespoon olive oil

Mix brown rice, tomato, jalapeño and avocado together in a small bowl. Top with the juice of one lime and olive oil. To spicy? Add some hummus to cool down the heat. xo

 

Savory Quinoa Flakes (Vegan & Gluten Free)

Savory Quinoa Flakes

A few years back I came across quinoa flakes and absolutely fell in love with them. They taste like a creamier version of oatmeal, more of a cream of wheat texture and they are great for a quick breakfast or lunch.

Originally I use to only eat quinoa flakes for breakfast, topping them with almond butter and apples. But this time I wanted to try a savory approach and it really turned out great.  Feel free to experiment with various vegetables and herbs, these flakes really do go with anything. 🙂

Savory Quinoa Flakes

  • 1/4 cup quinoa flakes
  • 1 cup vegetable broth (low sodium)
  • 1/4 cup chopped tomatoes
  • 1/4 cup chopped zucchini
  • 1/8 cup chopped parsley
  • drizzle of olive oil (optional)
  • salt & pepper (optional)

Combine quinoa flakes and broth in a microwave safe bowl twice the volume of the combination and microwave for 2 1/2 minutes. Top with tomatoes, zucchini, parsley, drizzle of olive oil, salt and pepper.

Enjoy!

The Best Sweet Potato Fries Ever

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Sweet potato fries are a weekly must have around my apartment and after many years of making them, we’d like to think we have perfected the recipe. 🙂

They are simple to put together and have a sweet yet savory taste that is amazing.

Plus they only take 25 minutes to cook, which is double amazing.

*Feel free to cut them thinner if that’s your preference but make sure to flip them about every 7 minutes to keep them from becoming burnt if you do.

The Best Sweet Potato Fries Ever

  • 3 large sweet potatoes, peeled and sliced thick
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon dried oregano

Preheat oven to 410 degrees and line 2 baking sheets with aluminum foil.

In a medium size bowl, toss the sweet potatoes and coconut oil together.

Then add the garlic powder, salt and pepper and toss well to coat each fry.

Place fries on baking sheets making sure to leave space between each one so that they have room to become crispy.

Cook sweet potatoes for 25 minutes, flip the fries at minute 10 and at minute 20 flip them again and also sprinkle them with the oregano, allowing them to cook the last 5 minutes with the oregano flavor.

Enjoy!

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Sweet Potato Kale Soup

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Fall has fully bloomed here in NYC.

The trees have turned into beautiful colors of orange, red and yellow.

The wind has started to lift the leaves off the trees taking them up, down and around the city streets reminding us all of the slowly approaching winter season.

With the cooling of the fall air comes the desire for warming foods and what better way to transition then with a hearty, healthy, easy and Thanksgiving friendly soup. 🙂

Happy Fall.

Sweet Potato Kale Soup

  • 2 medium sweet potatoes, cut into bite size cubes
  • 1 tablespoon olive oil
  • 1 medium sweet onion, sliced
  • 1 carrot, cut into 1/2 slices
  • 2 celery stalks, cut into 1/2 inch slices
  • 2 garlic cloves, minced
  • 1 can cannellini beans, rinsed and drained
  • 4 cups vegetable broth, low sodium
  • 1 tablespoon dried oregano
  • 1 cup Tuscan kale, sliced
  • Salt & pepper to taste

In a large stove top pan combine olive oil, onions, carrots and celery, cooking on medium heat until the onions begin to break down slightly.

Then add garlic, sweet potatoes, beans and oregano, stirring to combine.

Next, add vegetable broth and salt and pepper. Turn the heat to high and cover. Once the soups comes to a boil reduce the heat to low and let simmer for 10 minutes or until the sweet potatoes become tender.

Lastly stir in the kale.

Serve with a warm slice of multi grain bread and enjoy.

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Blueberry Granola Smoothie

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You are going to love this! Throw this smoothie together in the morning and watch your whole day get a little bit brighter.

🙂

Blueberry Granola Smoothie

Blend all the ingredients EXCEPT for the granola in a blender until smooth. Top smoothie with granola.

Enjoy!

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Pumpkin Pie Smoothie (Vegan & Gluten Free)

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It was only a matter of time before I tried my hand at a pumpkin pie smoothie and after trying this I don’t know why I waited so long!

Check it out, you won’t be disapointed!

Pumpkin Pie Smoothie

  • 1 cup almond milk
  • 1 frozen banana
  • 1 apple
  • 1/4 cup pumpkin puree
  • 1 tablespoon Dastony’s Coconut Butter
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 tablespoon ground flaxseed

Combine all of the ingredients in a blender and blend until smooth.

Top with my Crunchy Pumpkin Granola and Dastony’s Pumpkin Seed Butter!

Enjoy!

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