Sunday Morning Banana Pancakes

back to basics ~ trail mix

2017-10-24T12:00:00.000-04:00

The Fall is an incredibly beautiful yet busy time for me- between work and fitting in all the amazing Fall fun it can be hard to keep fueled throughout the day. To save the day and to keep from getting HANGRY I tend to keep a container of trail mix with me at all times. It really is the best for everyone involved - a Hangry Heather is not a Happy Heather.

The easy way out is to purchase a big bag of pre made trail mix, however I like to throw together my own in a mason jar, seriously it is just as easy as buying a bag but better. The mix varies week to week depending on what I have on hand. I like to toss in the lat bits of nuts or seeds, the bottom of the bag so to speak.

Sunflower seeds or pumpkin seeds are always included - I also love adding Hemp Hearts when I have them on hand. Any mix of nuts work - my favorites are raw cashews and pecans. Dried fruit and mini chocolate chips add texture and sweetness and a bit of shredded coconut clings to the dried fruit which I just love.

Now Foods carries everything and anything you could dream of to make an epic trail mix and today we would love to give one lucky reader a head start in creating their very own mix.

Enter below by telling up what your EPIC trail mix combination would include!

Trail Mix Bundle

(1) Bag of Whole Raw Unsalted Cashews

(1) Bag of Raw + Unsalted Pecans

(1) Bag Raw + Unsalted Sunflower Seeds

(1) Bag of Shredded Coconut

(1) Bag of Dried Apricots

NOW has the right to substitute any out of stock products with similar alternatives

US residents only please.

Trail Mix

makes 1 large mason jar

you will need:

1/2 cup raw pecans

1/2 cup raw cashews

1/2 cup raw walnuts

1/2 cup raw almonds

1/2 cup raw or roasted sunflower seeds

1/2 cup dried apricots cut into bite sized pieces

1/4 cup shredded unsweetened coconut

1/4 cup mini chocolate chips

assembly:

Place all items in a bowl, mix together and transfer to a Mason Jar or airtight container for storing. If you feel you will not consume in a weeks time I would recommend storing in the fridge to avoid the raw nuts from becoming rancid.

Enjoy!

a Rafflecopter giveaway

*I was provided this product for review as a participant in the NOW Influencer Program #NOWWellness however all thoughts and opinions are my own

back to basics ~ breakfast muffins

2017-09-25T08:00:00.000-04:00

Often times mornings can feel a bit rushed leaving you with little or no time for Breakfast. These nutritious muffins are a perfect way to start your day. A grab and go breakfast that can be made ahead of time helping to fuel your day when you are short on time.

These muffins are super easy to make and are incredibly delicious!

Breakfast Muffins
Makes 15 Muffins

You will need:

For the dry

2 ½ cups All Purpose Flour

2 tsp baking powder

½ tsp baking soda

½ tsp salt

2 tsp ground cinnamon

1 tsp ground ginger

1 tsp ground turmeric

For the Wet

2 Medium Very Ripe Bananas- mashed
1 cup granulated sugar
8oz soy, coconut or cashew vanilla yogurt
3/4 cup Non Dairy Milk
½ cup Vegetable Oil

Fold in

½ cup Golden Raisins
½ cup chopped walnuts

Assembly:

Preheat oven to 350 degree Fahrenheit - line a standard muffin tin with paper muffin liners or lightly grease muffin wells

In a medium bowl combine all purpose flour, baking powder, baking soda, salt, cinnamon, ginger and turmeric. Set aside.

In a second medium bowl mash bananas and mix in granulated sugar, non dairy yogurt, non dairy milk and vegetable oil

Add the wet ingredients to dry, mixing until just combined. Stir in Raisins and walnuts.
A heaping 1/4 cup of batter at a time, fill each muffin well.

Bake 18- 22 minutes until a toothpick or cake tester comes out with a few moist crumbs attached when tested in the center of the muffin

Remove from the oven and cool on a wire rack prior to serving

Enjoy!

back to basics ~ tofu scramble

2017-09-22T08:00:00.000-04:00

Sometimes it is nice just to get back to the basics, not every meal needs to be extravagant or take hours to make. Today I am sharing with you a very basic tofu scramble recipe that is a staple recipe in our house. From this recipe you can get as creative as you want- throw in some salsa, shredded swiss char, baby spinach or just serve it up as is. This is also the base of my homemade breakfast burritos - tofu scramble, dice red potatoes, diced up vegan bacon and vegan cheddar cheese. I wrap these up in a large flour tortilla, then in foil and allow them to cool prior to serving.

Tofu is the perfect vehicle to impart many different flavors and seasonings of your choosing. Here we combine Black Salt, Turmeric and Nutritional Yeast to create the perfect “eggy” substitute for a lazy weekend breakfast.

Turmeric Tofu Scramble

Serves 4

You will need:

14oz Extra firm or firm tofu (use sprouted tofu for a denser scramble), drained

½ tsp Black Salt/ Sulfur Salt

1 tsp ground turmeric

4 tsp of nutritional yeast flakes

1 tsp chopped freshly parsley

Assembly:

Crumble tofu with your hands into medium sized crumbles so it resembles cooked scrambled eggs into a large frying pan

Over medium heat add to the tofu black salt, turmeric, nutritional yeast and mix well

Cook for 3-4 minutes stirring occasionally to ensure even cooking

Transfer to a plate and garnish with fresh parsley

back to basics ~ avocado toasts

2017-09-21T16:06:00.002-04:00

If you find yourself looking for a savory breakfast or healthy afternoon snack this avocado toast has you covered. Aside from being super simple to make, it’s packed with healthy fats from the avocado and only takes minutes to prepare; it’s a win - win for all.

These are definitely best eaten the day they are made, however Justin and I enjoyed leftovers the day after and they were still pretty decent!

Spicy Avocado Toast

Serves 2 for breakfast or 4 as a snack

You will need:

2 ripe avocados- skin removed, pitted + mashed

4 slices crusty bread or bread of your choosing - lightly toasted

½ tsp ground turmeric (⅛ tsp each toast)

½ tsp crushed dried red pepper (⅛ tsp each toast)

High quality flaky sea salt

Assembly:

Slice each avocado in half, remove the pit and scoop the avocado into a bowl. Mash with a fork.

Lightly toast 4 slices of bread

Evenly divide mashed avocado between the 4 slices of toasted bread and spread to cover toast

Sprinkle each avocado toast with turmeric, dried red pepper and sea salt

Serve immediately

Enjoy!

Daily Routine Essentials

2017-08-30T12:49:00.000-04:00

Today I am veering off the normal path to share with you a few products that Justin and I have fallen in love with over the course a the past year. It is important to us that not only we nourish our bodies with plant based wholesome foods, it is also equally important that the product we use on the outside of our bodies are just as pure and natural as the food we enjoy. We are not perfect by any means, but NOW Solutions has made it easier than ever to find natural products that actually WORK!

Above are the products we use on a daily basis- we have even more from the NOW Solutions line that we use on a weekly or monthly basis but wanted to share today those that we use on the daily.

I have partnered with now for a year and a half now and wanted to wait to share their NOW Solutions line until we had a chance to actually experience their products for a decent amount of time- as you know I don't share anything on this Blog that I wouldn't use myself and wanted this post to be authentic- real life experience.

Let's start with Sweet Almond Oil - the smell alone was enough to hook me. I use this as a nightly super moisturizer under and around my eyes and it is my oil of choice when making homemade body scrubs (check this one out from December!). It is organic and pure and just amazing.

Justin and I both get a little greedy with this gem (sorry the photo is a little grainy). Justin skin has always need extra moisture- he lathers up with this every night. What I love about this moisturizer- non greasy! It is all moisture all day- I have used this as a hair moisturizer in a pinch and it works amazingly well.

I have been using NEEM + Tea Tree oral care products for a while now (I love neem floss!)- this mouthwash by far is a favorite- no harsh taste, no mouth stinging, just pure fresh feeling mouthy goodness. Over the years other mouthwashes we have found to be just too harsh- this one has a perfect balance of clean feeling without the feeling of burning the inside of your mouth off.

You may or may not have seen my insta post on the Deodorant Stick. I was inspired to share my deodorant after a friend posted on facebook for recommendations on the best natural deodorants - after many years of trial and error I finally found a natural deodorant that didn't burn my underarms, left no sticky residues and didn't stain my clothes and get this actually works! This deodorant stick takes a bit to get used to as it is a solid stick that you run under water and then run under your arms- at first I thought how the heck is this even going to work? Then after a few months of using I was sold- it gets rid of the stink and sweaty armpits......I don't know how but it works!

I swear by Argan Oil when my hair needs a little extra loving!

I LOVE this lotion- I use it twice a day on my face and it is the only lotion that moisturizes and doesn't lead to breakouts. I absolutely adore the smell and feel of this lotion- I totally covet this lotion and hide it from Justin. A little goes a long way, a bottle typically lasts me about 3 months or so, in the winter I use it on my hands and arms as well.

NOW + I would love to give one lucky reader a chance to try my favorite NOW Solutions Products. Simply leave a comment below telling us about your favorite all natural beauty secret!

NOW Solutions Bundle will include:

(1) Sweet Almond Oil

(1) Cocoa Butter with Jojoba Oil

(1) Neem + Tea Tree Mouth Wash

(1) Natures Deodorant Stick

(1) Argan Oil

(1) Cocoa Butter Lotion

NOW has the right to substitute any out of stock products with similar alternatives

US residents only please.

a Rafflecopter giveaway

*I was provided this product for review as a participant in the NOW Influencer Program #NOWWellness however all thoughts and opinions are my own

avocado black bean salad // white corn + cherry tomatoes

2017-07-25T15:45:00.000-04:00

This salad has been a staple of ours for the past 2 summers. We take it camping, serve it alongside burger s + dogs or simply scoop it up with a bowl full of sweet potato tortilla chips (these chips are life changing from Food Should Taste Good!).

It also a must for Taco Tuesday.

No cooking required and a mere 10 minutes of your time- it's a Summer win all around!

It goes without staying it is best during peak tomato + corn season- which for us, is now. Any cherry tomato works and I LOVE sweet white corn or butter + sugar corn in this recipe.

Avocado and black beans round out the dish and a bit of salt, cumin and lime is all you need for seasoning.

Throw it in a bowl, give it a toss and you are good to go.

When I make this for Camping I store it in a tight lidded mason jar filled to the top, it keeps well up to 4 days in the sealed mason jar. The lime keeps the avocado from turning brown as well.

Avocado Black Bean Salad // White Corn + Cherry Tomatoes

serves 2-4

you will need:

2-3 cups cherry tomatoes - slice in half or quarters

1 cup super white corn kernels - about 2 ears of corn

1 avocado - pitted and cubed

(1) 15oz can Black Beans - drained + rinsed

1 tsp cumin

juice of a lime (Justin likes only 1/2 a lime, I like a full lime- adjust to your taste preference)

Salt to taste

assembly:

Prep all ingredients.

Place ingredients in or order in a medium bowl and toss / stir to combine well.

Serve with tortilla chips or as a side salad.

If making ahead of time, place salad in a medium mason jar packed to the top and seal with a lid.

Will keep up to 3-4 days in a sealed jar.

Enjoy!

blueberry pie // shortbread crust + oat crumble

2017-06-30T08:00:00.000-04:00

Blueberries are in Season- yeaaaaaaah! We have the sweetest little blueberry stand right down the the street from us - the blueberries are on the honor system and grown by a little old couple, the Murphys. We like to think the Murphy's eat Blueberries all day everyday. I know Justin and I would if we could.

During the short month's the blueberries are in Season we load up. Not a day goes by that we don't stop at the stand. We freeze as many as we can fit in the freeze for the winter pancakes, make blueberry jam for preserving and eat them by the handful.

I made this pie with the first of the season blueberries from the Murphy's - it didn't disappoint.

Blueberries and lemon are meant to be together like peanut butter and jelly.

The zest from the lemon also helps the berry juice gel up a bit- plus the little pockets of lemon throughout the pie are incredible.

A bit of raw almond flour is added to the Shortbread Crust and it works so beautifully.

I love everything about shortbread and as a pie crust it is unbelievable.

If you are intimidated about making your own pie crust don't be. This one is super simple as it doesn't involve any pre chilling and rolling. Just dump and press.

The crust is par baked to ensure it cooks all the way through.

For me this pie includes 2 of my faves - shortbread and a CRUMBLE. When my Mom would bake apple crisp I would always pick at the crumble when it came out of the oven. Believe me, you wouldn't hurt my feelings if the crumble was doubled up on your apple crisp.

I love the way the beet sugar crystallized in the crumble - it made for a pretty great topping.

Baked to golden brown perfection.

For me this is a dessert, for Justin this was breakfast.

So don't feel guilty if you want a slice or two in the morning- embrace it!

Or you can call it a coffee cake inspired pie if that makes you feel better.

With Blueberry Season in full swing I want you to make this pie with the help of NOW Foods!

Enter below for a chance to win.

Bundle Includes:

(1) 3lb bag of Beet Sugar

(1) 12floz Virgin Organic Coconut Oil

(1) 12oz bag Ground Flax Seed

(1) 1lb bag of Date Sugar

(1) 10oz bag of Raw Almond Flour

(1) 24oz bag of Organic Rolled Oats

NOW has the right to substitute any out of stock products with similar alternatives

US residents only please.

Blueberry Pie // Shortbread Crust + Oat Crumble
makes one standard pie

you will need:

for the crust

3/4 cup coconut oil - room temp

1/2 cup beet sugar
1 flax eggs (1 tbsp ground flax + 3 tbsp warm water)

1/2 tsp vanilla extract

pinch of salt

1 cup All purpose flour

1/2 cup raw almond flour

1/2 tsp baking powder

for the filling

3 cups blueberries
1/3 cup Date Sugar

1/2 juice of a lemon

zest from 1/2 lemon

for the crumble

1/2 cup oats

1/2 cup ap flour

1/2 cup beet sugar

juice of 1/2 lemon

2 tbsp vegan butter or coconut oil

assembly:

Pre heat oven to 350 degrees F

Beat together coconut oil and beet sugar, add flax eggs, vanilla extract and salt.

Add flours and baking powder, mix until a crumbly mixture forms. Dump shortbread mix into a greased pie pan and press the dough with your fingers or back of the spoon covering the bottom and up the sides of the pie plate.

Par Bake the crust for 5 - 8 minutes. Remove from oven.

In a mixing bowl add blueberries, date sugar, lemon juice + lemon zest. Stir to combine and dump the blueberries into the pan.

In the same mixing bowl you used for the blueberries, add oats, flour, beet sugar, lemon juice and vegan butter or coconut oil. With a pastry cutter or fork, work in the coconut oil or butter until a crumbly mixture forms.

Sprinkle the crumb topping over the blueberry mixture.

Bake in the pre heated oven for 30 - 35 minutes or until the topping edges begin to turn golden brown.

Remove from the oven and allow to cool prior to cutting and serve.

Serve with a scoop of your favorite vegan ice cream or coconut whipped topping.

Enjoy!

a Rafflecopter giveaway

*I was provided this product for review as a participant in the NOW Influencer Program #NOWWellness however all thoughts and opinions are my own

shortbread cookies // coconut + macadamias

2017-05-25T08:00:00.000-04:00

These cookies, THESE cookies are so freakin' amazing. Before posting I ended up testing this recipe about 5 times and they were spot on 4 out of 5 times.....the first time around, I attempted a gluten free version and that was a total fail, it didn't even make it to the freezer phase of the recipe. Then I moved onto the good ol' all purpose flour and there was not turning back- they were perfect.

The ingredients are pretty simple. You can swap out the Beet Sugar for pretty much any granular sugar you have on hand, although Beet Sugar has become my new go to sugar for about a year now.

I am absolutely in love with the sweetness of the coconut oil and macadamias- these cookies are so addicting and they make a ton. I highly recommend packing up a box and sharing half with a neighbor, friend or your co-workers.

I have used both flax eggs and aquafaba- both work equally well but prefer the flax eggs in this specific cookie recipe.

Roll, freeze + slice.

I am pretty sure these cookies will be making the Holiday Cookie Box Cut come December.

Don't be tempted to overcook, you want them to be just a little golden around the edges.

I did accidentally leave one of my test batches a little too long in the oven- they were still good, just a little crunchy.

Now Foods and I would love for you to make a batch of your very own Short Bread Cookies!

Simply enter below to win a Now Foods Cookie Making Bundle!

Bundle Includes:

(1) 3lb bag of Beet Sugar

(1) 10oz bag Organic Unsweetened Shredded Coconut

(1) 12floz Virgin Organic Coconut Oil

(1) 12oz bag Ground Flax Seed

(1) 9oz bag Dry Roasted Macadamia Nuts

NOW has the right to substitute any out of stock products with similar alternatives

US residents only please.

Shortbread Cookies // Coconut + Macadamias
makes about 30 cookies

you will need:
1 cup coconut oil - room temp

3/4 cup beet sugar
2 flax eggs (2 tbsp ground flax + 6 tbsp warm water)

1 tsp vanilla extract

1/4 tsp salt

2 1/4 cups All purpose flour

1/2 tsp baking powder

1/2 cup shredded coconut

1/2 cup chopped macadamia nuts

assembly:

Pre Heat Oven to 350 degrees

Beat together coconut oil and beet sugar, add flax eggs, vanilla extract and salt.

Add flour and baking powder, mix until a crumbly mixture forms.

Stir in shredded coconut + macadamia nuts.

Turn dough onto a large piece of parchment or wax paper and roll into a tight log // about 12 inches long and 1 1/2 inches wide.

Freeze for 15 minutes until harden, but frozen solid.

Remove paper and check to see if the dough is hard enough to slice easily with a sharp knife, if yes, slice cookies into 1/2 inch wide discs and place onto a cookie sheet, if too soft return to freezer for 5 additional minutes.

Bake for 18-20 minutes until edges are golden brown. Remove from the oven and allow to partially cool on the cookie sheet prior to moving to a wire rack to fully cool.

Store in an airtight container up to a week.

Enjoy!

a Rafflecopter giveaway *I was provided this product for review as a participant in the NOW Influencer Program #NOWWellness however all thoughts and opinions are my own

triple nut butter // pecans, cashews + almonds

2017-05-22T08:00:00.000-04:00

We loooooove our nut butters - no lie. Between Justin, Brody and I we probably go through about a jar a week. Overnight oats, farina, celery and peanut butter, waffles and nut butter, english muffins with nut butter and banana...the list goes on and on.

When I have the motivation I like to make my own. It is super simple, and every time I whip up a batch I think to myself why on earth I don't do this more often.

A quick roast and blend and you have yourself a nut butter. A nut butter where you control the ingredients, texture and amount.

The inspiration for this nut butter was from a jar of Trader Joes nut butter I saw on instagram- I have no idea what is in their nut butter but I thought hey, I could do that!

Now Foods offers a huge variety of nuts to choose from, everything from organic almonds to Brazil nuts. The 3 nuts I decided on were pecans, cashews and almonds - I mighty fine selection if I do say so myself.

At the very end of processing, once I have reached a smooth creamy texture I add in my sweetener. This time around I opted for Date Sugar, a decision I definitely do not regret.

I also like to add a bit of pure vanilla extract.

Now Foods and I would love for you to make a batch of your very own triple nut butter!

Simply enter below to win a Now Foods Nut Bundle!

Bundle Includes:

(1) 12oz bag Raw Unsalted Pecans

(1) 10oz bag Organic Raw Unsalted Whole Cashews

(1) 16oz Bag Raw Unsalted Almonds

(1) 1lb bag of Date Sugar

NOW has the right to substitute any out of stock products with similar alternatives

US residents only please.

Triple Nut Butter

you will need:

1/2 cup raw pecans

1 1/2 cup raw almonds

1/2 cup raw cashews

(roasted in a 350* oven for 8-10 minutes)

2 tbsp date sugar

1 1/2 tsp pure vanilla

Pink Himalayan salt to taste (optional)

assembly:

*pre heat oven to 350 degrees

Roast nuts in preheated oven for 8 - 10 minutes, until slightly roasted and fragrant

Place roasted nuts in a food processor fitted with an s blade.

Process for 20-25* / 10-15 minutes, stopping every 5-8 minutes to scrape down the sides and bottom of processor. Continue this process until nuts turn into butter- smooth & creamy.

The smooth & creamy nut butter forms in the last 5 -10 / 3-5 minutes of processing.

Add date sugar, vanilla extract & salt

Note: do not be alarmed of steam escaping the processor - this is simply steam created from the nuts & the friction of the processor.

*Time varies depending on your processor, this time was based on my Cuisinart, using my Magimix it took 1/2 the time 10-15 minutes.
a Rafflecopter giveaway

*I was provided this product for review as a participant in the NOW Influencer Program #NOWWellness however all thoughts and opinions are my own

kitchen IQ + So Delicious Brunch! // Banana Pancakes

2017-05-18T12:00:00.000-04:00

At our house breakfast or brunch is a favorite. For us, a breakfast that includes a Mimosa automatically becomes Brunch.

This post combines my two favorite things: Banana Pancakes + Mimosas.

This my friends, is the perfect start to any Sunday.

Who actually needs an excuse to day drink, I didn't think so.

The only juicing I have done is with my big automated juicer. I always wanted to try hand juicing with one of those funky cone shaped kitchen gadgets, which apparently is call a citrus reamer. So when KitchenIQ reached out to see if I would be on board with trying out a few of their Kitchen Gadgets to create a Brunch with So Delicious, I was totally on board. The first product I was dying to try out was their Prep + Measure Tool, which just so happens to be a 3 in 1 tool- totally a bonus! This nifty tool is a jumbo measuring cup, citrus reamer and gravy separator.

One blood orange gave the perfect amount of juice for 2 mimosas and the reamer was super easy to use, making juicing a small amount of fruit seamless. Really it took a matter of minutes.

You could use regular navel oranges, but look how pretty that blood orange mimosa is!

The second tool I tested out was the V-etched Better Zester . I have owned multiple zesters, what I really like about this one is the handy storage case with measurements. You can zest and measure at the same time and contain your zest mess..... I am a messy zester and this keeps clean up on point.

I zested a bit of blood orange to add to one of my all time favorite products from So Delicious - CocoWhip! Yes we are all capable of making homemade coconut whip, BUT do you always have a can of coconut milk on the fridge ready to go? If you do, props to you!

In those moments where you just want a dollop of Cocowhip on your cocoa or a heaping pile on your pancakes for one, So Delicious to the rescue!

The third product that I played around with from KitchenIQ was the Whisk + Spatula 2 in 1. This is so cool, stir up your batter with the whisk, tap off and give a quick rinse then use it as your spatula for flipping your pancakes. I was really surprised how well this worked, I really like how you can get right under the pancake for a seamless flip. Worked like a charm each time.

It also works well for scrapping around the sides of your batter bowl for the last of the batter.

Well hello there gorgeous

It's fitting, no? That I actually have a straight up Banana Pancake Recipe on the Blog, am I right?

These mini banana pancakes are made extra decadent with the use of So Delicious Light Culinary Coconut Milk super rich and creamy, adding just a hint of coconut to the batter.

Pancakes are so stupid easy to make from scratch- there is absolutely no excuse not to make homemade panny cakes.

Because I love you, I have teamed up with KitchenIQ for a reader giveaway.

Simply enter below for a chance to win the following bundle!

Prep + Measure Tool

Whisk + Spatula

V-etched Better Zester

Open to US Residents only

Banana Pancakes + Blood Orange Mimosas

Serves 2 - 4

you will need:

for the mimosas (2)

Juice of 1 large blood orange

Prosecco or Champagne

for the pancakes

1 medium ripe banana, mashed

1 cup all purpose flour

2 tsp baking powder

1 tsp baking soda

2 heaping tbsp powdered sugar

1/4 tsp salt

1 1/3 cup So Delicious culinary coconut milk lite

non dairy butter for frying

for the topping

1 cup So Delicious Cocowhip

2 tsp blood orange zest'

assembly:

pancakes

In a medium mixing bowl mash banana really well - we personally do not like chunky bananas in our pancakes, so mash to your liking.

Add flour, baking powder, baking soda, powdered sugar and salt to the mixing bowl, Create a well in the middle of the flour mixture. Add culinary coconut milk and stir just until a lumpy batter forms.

Heat a griddle or griddle pan over medium heat. Grease the pan with a bit of butter.

A 1/4 cup at a time add the batter to the pan - ensuring you leave enough room between each pancake to flip without landing onto its neighbor. (I was able to fit 4 at a time on my pan)

Cook until small surface bubbles begin to form and pop. Flip and cook a couple minutes on the other side. You may need to adjust your heat if you are finding your pancakes are browning too quickly.

Remove from pan and keep warm in oven prior to serving.

mimosas

Juice your blood orange(s).

Pour into champagne flute and top off with Prosecco or Champagne

topping

Place cocowhip in a bowl and add zest - stir well.

Enjoy!

a Rafflecopter giveaway

KitchenIQ

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Hashtags – #worksmarter #sharpenyourkitcheniq

So Delicious

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Instagram: https://www.instagram.com/so_delicious/

Twitter: https://twitter.com/So_Delicious

Pinterest: https://www.pinterest.com/sodelicious/pins/

YouTube: https://www.youtube.com/channel/UC_otx316KM54xFFkJbCVSZw

Hashtags – #sodelicious #sodeliciousdairyfree

* I was provided with the KitchenIQ Products featured in this post along with So Delicious Product however all thoughts and opinions are my own

chili // my go to recipe

2017-03-22T08:00:00.000-04:00

Chili is always on my weekend meal rotation, typically made on a Sunday when it can simmer away on the stove early afternoon just in time for an early dinner. The beauty about chili , 9 times out of 10 you always have the ingredients on hand to cook up a batch.

Sometimes we serve with cornbread, over rice or elbow noodles but my favorite way to enjoy a bowl is with a handful of tortilla chips for scooping. Scoop, eat and repeat.

Chili season is coming to an end soon, and before we know it, we will be grilling non stop . But while I still can, I will be cooking up my weekly batch of Chili. I might even double up the batch to enjoy throughout the week.

Chili // my go to recipe

serves 4

you will need:

drizzle olive oil
1 medium onion, diced

1 medium green pepper, diced

1 cup frozen corn

salt to taste

1 tsp cumin

1/2 tsp garlic powder or 1 garlic clove diced

pinch of crushed red pepper or to taste*

1- 15oz can diced fire roasted tomatoes

1- 15oz can crushed fire roasted tomatoes

1 - 15oz can pinto beans

1 package beyond meat veggie crumbles **

3 cups vegetable broth***

assembly:

In a large soup pot or dutch oven heat olive oil over medium high heat. Add onion and pepper, season with salt and saute until onion is soft, Add corn and season with cumin and garlic, cook an additional 2 minutes.

Add canned tomatoes, pinto beans and veggie crumbles, season with additional salt if needed. Add vegetable broth and bring to a slow boil. Adjust heat to simmer and cook for a minimum of 30 minutes, an hour is ideal.

Turn off the heat and allow to cool for 10 - 15 minutes prior to serving.

Serve with sour cream, chives, shredded vegan cheese alongside tortilla chips or cornbread.

Leftovers keep in the fridge up to a week or freeze in an sealed container.

Enjoy!

*I also like using 1 chipotle pepper in adobo- the smokey heat of the chipotle adds a nice touch

** You can also use 1 cup lentils, 1/2 cup quinoa, rinsed or 1 - 15oz can of black beans in place of the veggie crumbles

***You can also sub in 1 cup of Golden Ale / Pilsner / Lager Beer in place of 1 cup of vegetable broth

chocolate coconut granola // hemp seeds + quinoa

2017-03-20T08:00:00.000-04:00

We love breakfast. Some days breakfast needs to be quick and easy and other days allow for a long leisurely breakfast over a vegan eggs bene or banana pancakes. Any way you choose to breakfast it needs to be good.

Making your own granola is so easy and much less expensive than any store bought granola.

My granola's vary from super crunchy (this one) to a softer granola (like this one). I prefer the crunch while Justin prefers the latter. It kind of reminds me of cocoa pebbles.

As I type this I am actually noshing on some coconut yogurt topped with this granola- soooo yum!

I really want you to make this Granola and NOW wants you too! NOW Foods will give one lucky reader ALL the ingredients to make this in your own home- a MEGA Granola Making Bundle!

Simply enter below to win the following:

1 package of Raw Organic Cacao Nibs

1 package White Chia Seeds

1 package Organic Shredded Coconut

1 package Organic Hemp Seed Hearts

1 Jar Organic Coconut Oil

Cocoa Powder

Maple Syrup

1 package of Organic rolled oats

1 package Organic Quinoa

NOW has the right to substitute any out of stock products with similar alternatives

US residents only please.

chocolate coconut granola // hemp seeds + quinoa

you will need:

3 tbsp coconut oil

1/4 cup cocoa powder

1/3 cup pure maple syrup

1/4 cup cacao nibs

1/4 cup white chia seeds

1/2 cup coconut

1/4 cup hemp seed heart

2 cups oats

1/4 cups quinoa

250 degress 15 minutes- flip- 15 minutes

assembly:
pre heat oven to 250 degrees

In a sauce pan over medium low heat add coconut oil, cocoa powder and maple syrup - stir until melted and remove from heat.

In a medium mixing bowl add cacao nibs, chia seeds, coconut, hemp seed hearts, oats and quinoa. Pour coconut oil mixture over the oat mixture. Stir until the oat mix has been completely coated in the coconut oil mixture.

Spread mixture evenly onto a parchment lined large baking sheet. You can also use 2 smaller sheet pans.

Cook for 15 minutes, at the 15 minute stir up the granola and cook for an additional 15 minutes.

Remove from oven and allow to cool. Once cooled store in an airtight container for up to 4 weeks.

Enjoy!

a Rafflecopter giveaway

*I was provided this product for review as a participant in the NOW Influencer Program #NOWWellness however all thoughts and opinions are my own

chikn' noodle soup // miso + nooch

2017-03-16T15:30:00.000-04:00

Ahhhh March, the transitional month between Winter and Spring. A month that doesn't quite know what it wants. One day it is 60 degrees, gorgeous, birds are singing and trees are beginning to wake up. Just kidding, Winter is back with over a foot of snow, crazy winds and frigid temps. Seriously this is the worst month in New England, when all you crave is spring weather but you get crazy snow storms instead. So, on those March snow days you simply hunker down with your generator on stand by, a fully charged kindle, pull out the old blue rays you haven't watched in forever and make a huge batch of chickn' noodle soup.

Chikn' noodle soup seriously makes everything better.

This recipe is super easy and I always have t he ingredients on hand. Any noodle will work and in place of vegan chicken you can sub in chickpeas.

The Broth is enhanced with a healthy dose of nutritional yeast turning the soup a gorgeous shade of gold and miso adds depth along with that all important umami.

Edamame noodles hold their shape extremely well and I absolutely love chewiness of the noodles.

Chikn' Noodle Soup // Miso + Nooch

serves 4

you will need:

drizzle of olive oil

2 carrots diced

2 celery stalks diced

1 medium onion diced

1 cup vegan chikn' cubed or 1 cup chickpeas

6 cups vegetable broth

salt to taste

1 tbsp white miso paste

2 tbsp powder nooch (nutritional yeast)

2 hand fulls edamame noodles broken in half or your favorite pasta (adjust amount according to pasta size)

assembly:

In a soup pot over medium high heat add olive oil. Add carrots, celery and onions - salt to taste and cook until onions begin to soften. Add in vegan chicken and cook an additional 5 minutes, stirring to ensure nothing sticks to the bottom of the pan.

Add broth, miso and nutritional yeast. Bring to a boil, then turn down to a simmer and cover. Simmer soup for about 30 minutes. Add pasta and cook according to package- I like to cook a few minutes under.

Turn off burner and allow to cool prior to serving.

Leftovers store well in an airtight container in the fridge for about 3 days or freeze.

Enjoy!

handmade soy candles // essential oils

2017-02-28T11:00:00.000-05:00

I am a candle fanatic - they make a space so cozy and inviting. However, candles can be a bit pricey especially when you opt for natural soy candles. My solution- make my own custom blended candles.

They are so easy to make I wish I would have thought to do this ages ago. With minimal supplies I was on my way to a candle making party right in my kitchen and you can be too- really it is easier than you think!

you will need:

- Containers // I really like using mason jars with lids, but any heat safe container will work

- wicks // I used these

- candle wick stickers optional

- soy wax chips

- fragrance // I broke out my bottles of NOW Essential Oils

- Popsicle sticks or clothespins to hold the wick

- a 4 cup measuring cup that you no longer care about or wax melting pot

- a sauce pan or medium pot

assembly:

- Prep your jars by adhering the candle wick stickers to the bottom of the wicks if using, then sticking the metal bottom to the jar. Slowly wind the wick around the Popsicle stick until it rests on the sides of your container- holding the wick straight and in place.

- Add about 30 drops of essential oils to each small jar or 50 drops You may have to adjust depending on the quality of your oils and the size of your container.

- Fill your measuring cup with wax chips- I melted 4 cups of chips at a time which provided me with about 2 1/4 cups of melted wax. Melt in a double boiler stirring constantly with a wooden skewer or melt in 30 second intervals in the microwave.

I experimented with both methods- the microwave method was by far the easiest, you just have to be careful not to over melt the wax.

- Divide wax between the containers / jars - allow to cool and trim wicks

- Label, burn and enjoy!

My favorite combos / scents:

Tangerine

Clean the Air

Good Morning Sunshine

A combination of 15 drops Lemon, 15 drops Lime + 15 drops tangerine

A combination of 10 drops peppermint, 20 drops lemongrass

To get you started on your candle making journey NOW is giving away 2 of my all time favorite essential oil sets (I use them everyday!) to one lucky winner! There are so many amazing uses and benefits to essential oils.

The use of natural essential oils for aromatherapy is an ancient and time-honored tradition that’s been enhancing moods and lifting spirits for thousands of years. Essential oils are liquid plant essences that are genuine reflections of the botanicals from which they’re borne.

Simply leave a comment below on your favorite way to use essential oils, visit my instagram - become a follower and leave a comment or visit NOW on Fave book for a chance to win!

Put some pep in your step essential oils

Seasonal Changes essential oils

NOW has the right to substitute any out of stock products with similar alternatives

a Rafflecopter giveaway *I was provided this product for review as a participant in the NOW Influencer Program #NOWWellness however all thoughts and opinions are my own

apple cinnamon dog treats // flax + oats

2017-01-30T10:00:00.000-05:00

I have a short but sweet post for you today- in the form of Puppy Treats. Treats for our Pups can get expensive and not every ingredient on the back of the bag is even recognizable - our solution, make our own!

So far we have perfected Apple Cinnamon Pup Treats and Peanut Butter Banana - Brody goes bonkers over both, they are even safe for us (I may have been the official taste tester.....).

Making your own treats at home is super easy. We opt to make ours with brown rice flour and oats, I also include ground flax in the mix.

In addition to the thousands of products NOW offers for us, they also have an amazing line of called NOW PETS. When we adopted Brody back in July, he didn't have the best start in life. We aren't entirely sure of his life before us, all we do know is he came from Mississippi and had a compromised immune system in is early pup years. Armed with this info I was bound and determined to ensure that this would have no effect on him in is adult life. From day one we started him on NOW PETS Immune Support Chewables, MSM Powder and Probiotic Spray that is loaded with really good oils and probiotics. Let me tell you, he has the softest and shiniest coat in any dog I have ever met!

In addition to the Immune Support,we also keep a supply of NOW PET Relaxant Chewables - perfect for those times when he may be in a situation where he feels a bit anxious (new visitors in the house, visit to the vets).

Brody and I, along with NOW want you to make these treats at home for your pup!

Simply comment on this post, visit NOW on Facebook or follow SMBP on Instagram and leave a comment on any photo on my feed!

NOW PET Bundle Giveaway includes:

1 Bag Organic Brown Rice Flour

1 Bag Organic Rolled Oats

1 Bag Organic Flax Seed Meal

1 Bottle NOW Pets Immune Support Chewables

1 Bottle NOW PETS Pet Relaxant

NOW has the right to substitute any out of stock products with similar alternatives

Apple Cinnamon Dog Treats // Flax + Oats

you will need:

1 cup brown rice flour

1/2 cup rolled oats

1/4 cup ground flax seed

1/2 tsp cinnamon

1 cup no sugar added apple sauce

1/2 cup water

more rice flour for dusting

assembly:

pre heat oven to 375 degrees f

In a medium mixing bowl add brown rice flour, oats, ground flax and cinnamon- mix to combine.

In another small bowl mix together apple sauce and water- stir to combine.

Add wet to dry and mix well with a wooden spoon. Turn onto a lightly floured surface and knead with your hands until the dough comes together.

Using a rolling pin, roll dough out to desired thickness - using cookie cutters, cut into various shapes and placed on a parchment lined baking sheet. Knead remaining dough together and re roll and cut until all your dough is used.

Bake in preheated oven for 30-40 minutes (depending on thickness) - you will want the cookies to be almost hard to the touch.

Remove from the oven and allow to cool fully prior to storing in a container. I like to line my jar with dried rice to adsorb any moisture.

enjoy!

Peanut Butter Banana Dog Treats // Flax + Oats

you will need:

1 cup brown rice flour

1/2 cup rolled oats

1/4 cup ground flax seed

1/2 tsp cinnamon

1 very ripe medium banana -mashed

1/2 Cup Smooth Peanut Butter (I have used skippy, jiff + dog for dog PB)

1/2 cup water

more rice flour for dusting

assembly:

pre heat oven to 375 degrees f

In a medium mixing bowl add brown rice flour, oats, ground flax and cinnamon- mix to combine.

In another small bowl mix together mashed banana, peanut butter and water- stir to combine.

Add wet to dry and mix well with a wooden spoon. Turn onto a lightly floured surface and knead with your hands until the dough comes together.

Bake in preheated oven for 30-40 minutes (depending on thickness) - you will want the cookies to be almost hard to the touch.

Remove from the oven and allow to cool fully prior to storing in a container. I like to line my jar with dried rice to adsorb any moisture.

enjoy!

a Rafflecopter giveaway *I was provided this product for review as a participant in the NOW Influencer Program #NOWWellness however all thoughts and opinions are my own

best of 2016!

2017-01-05T08:00:00.000-05:00

The best of 2016 is here- Happy New Year!

This past year has been pretty amazing. We have been busy creating, renovating and loving on our new Puppy, Brody.

Eating amazing food, enjoying the outdoors and taking time for ourselves all were a priority in 2016.

Looking ahead to 2017 we are excited to continue our home renovations (kitchen is up next!), create and share beautiful food with you, define our home style, not take life to seriously and enjoy every minute of everyday with intent.

Today I am sharing with you the top ten most viewed recipes on SMBP - many of these also make my all time favorites list.

I wish you all a happy, healthy + delicious New Year!

Chocolate Chia Smoothie // Avocado + Cinnamon

By far this was the most viewed post of 2016 - I mean, it is a pretty awesome way to kick off the New Year

Farmers Market Soup

Soup in the Summer // you said YES! This is the perfect summer soup for those chilly + rainy cold summer days

Chickpea Salad Sammies // Shallots + Celery

We make this sandwich at least once a month- super easy and absolutely delish

Coconut Cacao Nib Oatmeal // Date Sugar + Chia

I looooove oatmeal for breakfast- apparently so do you. Take my word for it, date sugar will change your life.

Peanut Butter Cheesecake // Chocolate Drizzle

This cheesecake is my go to dessert for big family gatherings- there is never a slice leftover

Loaded Hash Brown Waffles

The perfect way to put your waffle iron to use

One Pot Lemony Garlic Pasta // Nooch + Veggies

Hands down, my favorite pasta dish of the year. Super Simple + customizable

Chocolate Chip Coconut Muffins // Almond Flour + Walnuts

Such a fun weekend recipe

Red Curry Soup // Rice Noodles + Coconut

One pan, easy clean up, super flavorful

Heirloom Tomato Tartines // Hand Made Pesto

The absolute best that Summer has to offer

crispy peanut butter cups // toasted coconut

2016-12-28T08:00:00.000-05:00

Peanut Butter Cups are one of Justin's most favorite candies. He can polish off a bag without thinking twice. Peanut Butter Cups are super easy to make, for an added twist I included some of his favorite chocolate crisp cereal and toasted coconut.

I was able to enjoy a total of one peanut butter cup - the rest were gone within 2 days of making this batch.

The perfect little sweet treat for New Years Eve.

Minimal ingredients and less than 15 minutes of your time and you will have yourself a nice little batch of sweet treats.

Any nut butter can be used in place of the peanut butter and any crispy cereal can be added.

Not a fan of coconut- leave it out.

There is plenty of room for interpretation of this recipe.

Crispy Peanut Butter Cups // Toasted Coconut

makes 12 mini cups or 6 large

you will need:

1/2 cup Peanut Butter

2 tbsp powder sugar

1/4 cup shredded unsweetened Toasted coconut

1 cup vegan Chocolate chips

1 tsbp coconut oil

1/2 cup Vegan Chocolate Crisp Cereal

assembly:

In a small bowl mix together peanut butter and powdered sugar- set aside.

In a small fry pan over medium heat toast coconut until golden. Remove from heat + set aside.

In a microwave safe bowl melt chocolate chips + coconut oil in 30 second intervals in the microwave- stirring after each 30 seconds or place in a small sauce pan and melt over medium heat, stirring until fully melted. Once melted stir in Crisp Cereal.

Line a mini or regular size muffin tin with liners of choice. Fill the bottom of each liner with chocolate just so it covers the bottom.

A teaspoon at a time add the peanut butter filling to each liner.

Top each cup with remaining chocolate, spreading it so it covers the peanut butter. Sprinkle with toasted coconut.

Pop into the fridge or freezer to set.

Transfer to an airtight container to store. Can be stored at room temp or in the fridge.

Enjoy!

The Holidays // DIY sugar salt scrub

2016-12-25T08:32:00.001-05:00

Merry Christmas!

This post can either be considered right on time or a day too late - anyway you look at it there is always next year or another holiday to celebrate.

Today I am sharing with you a super easy, yet adorable and thoughtful sugar salt scrub that smells good enough to eat and makes your skin soooooooo friggin' soft.

I got hooked on sugar scrubs last year after I received one as a gift from my Aunt- sugar scrubs can be a bit pricey so I set out to make my own.

A few simple ingredients and you are off- you may have everything you need already in your pantry and cabinets.

Any carrier oil can be used, however sweet almond oil hands down is my favorite. You can definitely use olive oil or coconut oil if that is what you have on hand.

In addition to the oil pick your favorite skin safe essential oil *- here I used Tangerine, the combination of the tangerine oil and cinnamon makes this scrub smell like a creamsicle.

Then of course sugar + salt- in this case I used beet sugar and pink sea salt.

You then simply add all your ingredients into a bowl and mix thoughtfully.

Package into little jars and decorate pretty.

Hand written labels are more personal than printed and in my opinion prettier for a gift like this.

Once you are all packaged up give them away- but make sure to keep one for yourself!

NOW and I want you to recreate this awesome scrub at home, to give you a head start enter to win a sugar scrub bundle below!

Simply comment on this post, visit NOW on Facebook or follow SMBP on Instagram and leave a comment on any photo on my feed!

Sugar Scrub Bundle

NOW Beet Sugar

NOW Sweet Almond OIl

NOW Liquid Coconut Oil

Organic Vanilla Extract

3 bottles of Skin Safe Essential Oils - selected by NOW

NOW has the right to substitute any out of stock products with similar alternatives,

Sugar Salt Scrub

makes 4 jam jars

you will need:

1 cup Himalayan Pink Salt

1 cup NOW Beet or granulated Sugar

1 tsp cinnamon

1 tsp NOW vanilla extract

1/2 cup NOW Sweet Almond Oil or NOW Coconut Liquid Oil

5-6 drops NOW Skin Safe Essential Oil // rose, tangerine, geranium or tea tree are some favorites

assembly:

Add all ingredients to a medium mixing bowl and mix until well combined.

Scoop into small airtight jars and package up pretty!

*IMPORTANT NOTES WHEN USING ESSENTIAL OILS

Certain oils can be applied to the skin, though it is very important to use caution when doing so. Pure essential oils are highly concentrated and need to be diluted for safe, topical use, usually with a carrier oil such as Almond, Coconut or Jojoba.

Using essential oils properly requires the right mix of knowledge and responsibility. Since most are highly concentrated, it is very important to use caution before allowing an oil to come into contact with the skin to avoid irritation.

Never consume an essential oil, or apply it directly to your skin, without first learning whether or not the oil in question is appropriate for topical use and how to properly use it.

a Rafflecopter giveaway

*I was provided this product for review as a participant in the NOW Influencer Program #NOWWellness however all thoughts and opinions are my own

The Holidays // cookie box

2016-12-09T08:00:00.000-05:00

Cookie Boxes, hands down is my most favorite part of Christmas. I love coming up with a new assortment each year, anything goes from cookies, to truffles to little dessert bars + bites. I always inlcude a combination of homemade and semi homemade treats. Think chocolate dipped Oreos with sprinkles, chocolate dipped apricots with pistachios, white chocolate peppermint cookies.

All these goodies are tucked into a cute little box with a homemade tag tied up with ribbon. I love passing out my tower of cookie boxes to friends and family.

It is a simple little gift given with lots of love.

Today, I am sharing with you my favorite Holiday Cookies + Treats.

(simply click directly on each recipe title to be brought to the blog post)

Enjoy!

These Whit Chocolate Cinnamon Macadamia Nut Cookies have made the cut 2 years in a row and I am pretty certain they are making the cut this year too!

white chocolate cinnamon + macadamia nut cookies

noel nut rounds

gingerbread whoopie pies

White Chocolate Peppermint Cookies are a favorite of my Sisters and super festive!

white chocolate peppermint rounds

jam thumbprint cookies

dark chocolate dipped orange + cashew biscotti

Peanut Butter Kiss Cookies are Justin's favorite Holiday Cookie!

peanut butter kisses

raw "cookie dough" balls

coconut macaroons

A little chocolate truffle or homemade candy is always welcome.

almond butter truffles
boozy black + white truffles

carob cashew bites
chocolate caramel candy bars
chocolate pecan pear truffles
little chocolate coconut candy bars

Then a few classic cookies are a must.

almond sea salt chocolate chunk cookies
chocolate chia cookies
chocolate chip cookies // dates + almond flour
chocolate peanut butter banana cookies // no bake
cinnamon raisin peanut butter cookies

dark chocolate chip PB cookies

The Holidays // edible gifts

2016-12-07T08:00:00.000-05:00

Each year I make it a point to pick a handful of gifts that are from the Kitchen. People love food- eating it, giving it and receiving it. Food + Drink make people happy- a food hug from your favorite person is the best kind of hug.

Today I am sharing with you a few of my all time favorite gifts from the kitchen. I hope you have a chance to share some Kitchen love with your friends + family this Holiday Season!

(click on the recipe title to be direct to the recipe page)

Instant Chai Tea Mix

chocolate hazelnut spread "nutella"

cinnamon maple pecan butter

cinnamon maple almond butter

raspberry lime chili sea salt

homemade pure vanilla extract

maple vanilla cinnamon mixed nuts

cacao nib coconut granola

chai coconut almond granola

cherry pecan maple granola

maple coconut granola // flax + sunflower seeds

persimmon granola

pb banana chocolate chip granola

pumpkin granola // pistachios + coconut

The Holidays // a plant based menu

2016-12-05T08:00:00.000-05:00

One of my favorite things about the Holidays is the Menu planning. I mean, duh, this is a food blog and all- of course food would take center stage!

Not only do I love developing a menu where all the courses flow and compliment one another, I love designing the table. It makes our everyday table feel a little more special.

Flowers or herbs, greenery, votives and printed menus always make an appearance.

My menu planning typically starts about 3 weeks prior to the holiday. I like to include snacks prior to dinner, cocktails, soup or salad, main entree, sides and dessert.

Christmas is a little different for us- we head to my Dad's Christmas Eve, to my Mom's Christmas Morning and Dinner for Justin and I at home with Brody + Spence.

In today's post I am sharing some of my favorite recipes that will hopefully inspire your Plant Based Holiday Menu.

(click on each recipe title for a direct link to the recipe)

Ever since I can remember our Christmas Mornings have always started with Hot Cocoa and Cinnamon Rolls - a tradition that is set in stone.

Christmas Morning

Chocolate Spotted Cinnamon Rolls

Chocolate Chip Almond Muffins

Loaded Hash Brown Waffles

Vegan Eggs Benedict

Chocolate Chip Waffles

Blueberry Pancakes

To Nosh on prior to Dinner

Za'atar Roasted Chickpeas

Cheezy Kale Chips

Maple Vanilla Cinnamon Mixed Nuts

Peanut Butter Cup Popcorn

Spinach + Artichoke Dip

Salads + Sides

Warm Farro Salad // Chickpeas + Sweet Potatoes

Roasted Carrot Quinoa Salad // Cranberry Chutney

Three Grain Kale + Kumquat Salad

Acorn Squash Stuffing

Maple Cider Glazed Brussels + Delicata

Fall Harvest Salad // Tempeh Croutons

Roasted Beet + Carrot Salad

Soup

Creamy Celeriac + Apple Soup // Spicy Winter Greens Oil

Hunters Stew // Ciabatta Croutons

Garlicky Roasted Carrot Soup

Creamy Potato + Leek Soup

Mains

Winter Squash + Quinoa Rissoles

Coconut Quinoa Stuffed Kuri Squash

Delicata Rissoles // Maple Cream

Tourtiere

Spinach + Herb Mac n' Cheese // Sausage Crumble

Pumpkin Ravioli

Sweet Potato Kale Mac n' Cheese

A Sweet Ending

White Chia Pudding // Cacao Nibs + Coconut

Maple Peanut Butter Chocolate Tart

New England Apple Crisp Pie

Spiced Pumpkin Nog // Cinnamon Whipped Cream

Sweet Potato Pie

Maple Chocolate Cream Pie

Salted Caramel Chocolate Cake

Pumpkin Cake // Maple Cream Cheese Frosting

Happy Menu Planning!

The Holidays // a DIY christmas village

2016-12-03T08:00:00.000-05:00

How cute are these little houses! The best part is you don't even need to be crafty to make a little village of your own like the one you see here. A little bit of paint, a few paint brushes, pretty ribbon and a handful of pre made wooden bird houses flipped around.

Add a few faux trees and twinkle lights and you have a custom DIY Christmas Village!

I have been on the hunt for the perfect little Christmas Village that didn't cost a fortune. There was a specific look that I had in mind, for the life of me I couldn't find exactly what I wanted in any store, so I decided to make my own.

A trip to Joann Fabrics and $30 bucks later I had all the makings for my own little village.

Pretty Ribbon, buttons, pom pom's, glitter- anything goes when designing your own village.

I went with a minimalist village- white and gold // super simple and pretty.

Pick a variety of houses in all shapes and sizes to start with. I also recommend purchasing an extra house as your "trial" house. My first house I painted was definitely a trial and error. Painting a demo house will help you streamline the design which will help get all the other houses spot on.

I painted my houses white all over. One coat, I liked the rustic look one coat gave the house- but put as many coats on and in whatever color. Make your houses all one color, or each one a different color.

My secondary color was gold. I love the look of white and gold during the Holidays and I knew the metallic gold I selected would shimmer in the twinkle lights I planned to display at the base of my Village.

I then painted each house a little different - ombre', stripped roofs, ribbon detail.

Play around and if you don't like a design simply paint it solid!

This project was super simple and fun.

Easy enough to do with the littles or for a girl's night!

The Holidays // a DIY Christmas Village

you will need:

3-6 Wood Birdhouses // I found mine at Joann Fabrics

Base Color Acrylic Paint

Accent Acrylic Paint

Paint Brushes in various sizes

Accents such as ribbon, buttons, pom pom's

Hot Glue Gun

Faux Mini Christmas Trees for the village

Twinkle Lights

assembly:

Paint all your Houses your base color and allow to dry.

Use your accent color to paint your roofs and trim and other details that suite your design.

Using a bead of hot glue affix your ribbon and other accents to your house.

Set your village on a flat surface and decorate with faux trees of various sizes and twinkle lights.

Sit back and marvel at your craftiness and brag to all your friends that you made a whole Christmas Village!

pumpkin granola // pistachio + coconut

2016-11-30T08:00:00.000-05:00

Before November is up Imma going to squeeze one last pumpkin recipe in before we are hit with the onslaught of all things Christmas.

A recipe over thanksgiving only called for a bit of pumpkin puree- I found myself with leftover puree and decided to put it to good use. First with this granola and second with an awesome pot of soup which I posted over on instagram.

Homemade granola is too simple not to make and way cheaper than store bought. A few simple ingredients and you have yourself a custom granola in an under an hour.

Coconut oil is a must for me- along with a dried fruit, some type of nut and of course seeds.

My sweetener varies- maple syrup, orange juice, agave.

Chia or Flax are my typical go to, but hemp seed hearts are my favorite seed to add in when I have them on hand.

You could totally stir this up without the wet ingredients and have yourself some pretty awesome mueseli!

Because NOW FOODS is so so AMAZING we want you to recreate this or your own granola with a NOW FOODS Bundle!

For a chance to win simply leave a comment below, become a follower on my Instagram Page by clicking here or visit NOW on Facebook !

What you will receive in your granola making bundle:

(1) 10oz bag Unsweetened Organic Shredded Coconut

(1) 12oz Jar Organic Virgin Coconut Oil

(1) 16oz jug Organic Pure Maple Syrup

(1) 24oz bag Organic Rolled Oats

(1) 12oz bag Pistachios

(1) 8oz bag Organic Hemp Seed Hearts

Open to US residents only

Pumpkin Granola // Pistachio + Coconut
makes about 5 cups

you will need:
1/3 cup maple syrup

1/2 cup pumpkin puree

1/3 cup coconut oil melted

1 tsp pumpkin pie spice

2 1/2 cups rolled oats

1/3 cup shredded coconut

1/4 cup pistachios - chopped

1/3 cup dried cranberries

1/3 cup hemp seed hearts

assembly:
*pre heat oven to 300 degrees farenheit

In a medium bowl combine all wet ingredients - maple syrup, pumpkin puree, melted coconut oil and mix until well combine.

Add to the wet- pumpkin pie spice, rolled oats, coconut, pistachios, cranberries + hemp seed hearts. Mix all ingredients together until all dry ingredients are integrated into the wet.

Spread granola on a large sheet pan lined with a silpat or parchment paper.

Bake in a preheated 300 degree oven for 15 minutes - remove from oven, turn and toss granola and return to oven baking for an additional 15-20 minutes.

Remove from oven and allow to fully cool prior to placing into storage jars.

Enjoy!

a Rafflecopter giveaway *I was provided this product for review as a participant in the NOW Influencer Program #NOWWellness however all thoughts and opinions are my own

pumpkin pie muffins // coconut + brown sugar

2016-10-28T08:00:00.000-04:00

This recipe was originally suppose to be something completely different but I procrastinated and cherry season came and went. But, I am pretty happy I dragged my feet- if I didn't I am not sure these muffins would have ever come to be.

These muffins in my book are perfect- everything a muffin should be. Sweet, but not overly so, big and fluffy with the perfect muffin top.

The ingredients are rather simple and thanks to NOW I always have them on hand to whip up a batch. I absolutely adore the combination of pumpkin, coconut and walnut- they are my dream trio in many of my pumpkin desserts.

I want you to make this at home with the help of NOW!

For a chance to win simply leave a comment below, become a follower on my Instagram Page by clicking here or visit NOW on Facebook !

What you will receive in your muffin making bundle:

(1) 10oz bag Unsweetened Organic Shredded Coconut

(1) 12oz Jar Organic Virgin Coconut Oil

(1) 16oz jug Organic Pure Maple Syrup

(1) 24oz bag Organic Rolled Oats

(1) 12oz bag Raw Walnuts

Open to US residents only

Pumpkin Pie Muffins // Coconut + Brown Sugar
makes 12 muffins

you will need:

2 1/2 cups all purpose flour

2 tsp baking powder
1/2 tsp baking soda
1 tsp pumpkin pie spice

1 tsp salt

(1) 15oz can of pumpkin
1/2 cup pure maple syrup
1/3 cup coconut oil // melted

1/2 cup non dairy milk

1 tsp vanilla extract

topping

1/4 cup shredded coconut
1/4 cup rolled oats
1/4 cup brown sugar
1/4 cup chopped walnuts

assembly:

pre-heat oven to 350 degrees F

for the topping:

In a small bowl combine all ingredients- set aside until ready to use

for the muffins:

Line a 12 cup muffin tin with liners.

In a medium bowl, sift together flour, baking powder, baking soda, pumpkin pie spice and salt // set aside.

Using a stand mixer or by hand whisk together pumpkin, pure maple syrup, coconut oil, non dairy milk and pure vanilla extract.

Add wet to dry and stir until just mixed- do not over mix.

With an ice cream scoop or spoon, fill muffin wells to the top with batter - top with crumble mixture.

Bake in a 350 degree pre-heated oven for 18-22 minutes, checking for doneness at the 18 minute mark with a wooden skewer or toothpick. Tester should have a few moist crumbs when removed.

Once done, remove from the oven and let cool in muffin tin for 5 -10 minutes on a wire rack prior to removing from the muffin tins.

Store in an air tight container for up to a week.

Enjoy!

a Rafflecopter giveaway *I was provided this product for review as a participant in the NOW Influencer Program #NOWWellness however all thoughts and opinions are my own

spicy pumpkin soup // pepitas + white beans

2016-10-26T08:00:00.000-04:00

I would eat soup everyday if Justin wasn't around- especially this time of year. Fall SCREAMS " It's soup seasoooooon, pull out your sweaters, wellies and leggings and cozy on up with a hot bowl of soup weather" alongside of course all things pumpkin. This recipe combines both my Fall loves - soup season + pumpkin.

This soup is so crazy easy to make and is super satisfying- like most soups, it is even better the following day.

Really simple ingredients that I bet you can still find at your Winter Farmers Market - garlic, pumpkin, carrots and jalapeno. You can even sub in dried chilies for the jalapeno. Fresh Sugar Pumpkin roasted can be subbed in for the canned pumpkin. Depends on what sort of time you have on your hands - the organic canned pumpkin is just a good!

White beans add body and cumin adds just enough warmth that marries well with the jalapeno.

The Pepitas add much needed texture to the overall dish.

Fall makes me so happy - especially Fall in New England. The leaves are crazy gorgeous, the air just smells different- everything in the Fall air smells more intense and the crisp air wakes you right up- rosy cheeks and all. Apple + Pumpkin picking, leaf piles, warm Sunday suppers - whats not to love about this season?

Spicy Pumpkin Soup // Pepitas + White Beans
serves 4

you will need:
1 small onion chopped
2 medium carrots scrubbed + chopped (peeled if not organic)
1 small jalapeno - seeds removed for less heat, keep seeds for more
2 cloves of garlic minced
olive or pumpkin seed oil
(1) 15oz canned pumpkin (not pumpkin pie filling)
(1) 15oz can white beans, drained and rinsed
6 cups water or veggie stock
2 tsp ground cumin
salt to tast
pepitas, cumin + sea salt to garnish

assembly:
Over medium high heat, in a medium soup pot drizzle oil of choice and add onion, carrots, jalapeno and garlic- season with salt and cook for 1-2 minutes until onion begins to turn translucent.

Add canned pumpkin, beans and cumin- season again with salt.

Add water or veggie broth and stir.

Cover and bring to a boil- reduce heat to a simmer. Simmer for 20-30 minutes.

Remove from heat. Using an immersion blender, blend soup until silky smooth.

Ladle into bowls and top with pepitas, good flaky sea salt and more cumin if desired.

Enjoy!