Scrambles are my jam because they are easy and quick. Since they usually only require one pan, they are perfect for lazy mornings or late nights after work when I need some food in my belly stat. What makes this recipe extra special is that it is iron-rich (perfect for that time of the month, ladies!). It also only takes about 10 minutes, which for me, is about all the time I want to spend cooking when I’m feeling that first-day-flow-action.
When I tell somebody I’m vegan, I get one of two questions: “where do you get your protein?” and “how do you live without ice cream?” Well, folks, I get my protein from plants, and I don’t live without ice cream. What kind of life would that be?!
Luckily, we live in a world where it is possible to eat ice cream that is cruelty-free without sacrificing any of that creamy, delicious flavor. I get my fix from New Barn’s Banana & Chocolate Chip Almondcreme, which is an almond-based ice cream (aka non-dairy frozen dessert). Since New Barn actually uses real almonds (shocker, right!), the flavor and texture are on-the-money. And what other vegan ice cream has only 8 ingredients?! (And one of them is water.) They also use super premium ingredients like organic chocolate from TCHO chocolate makers. No artificial flavors or weird gums here, plus organic ingredients means the calories don’t count, right? Kidding! But for real, I love knowing that I can indulge a little bit but still know that I’m eating quality organic ingredients that I can pronounce!
On the quest for a new snack to have around the house, I’ve been playing around with roasted chickpeas and this combo is out of this world delicious. (It also makes the house smell prettay prettay prettay good.)
For my sweet and salty lovers out there, you are gonna love this one. The maple syrup brings the sweet, while Real Salt brings the salty. I’ve also added dried rosemary for a little savory in there too. I could literally (literally) eat this with breakfast, lunch, dinner, or dessert.
With the weather heating up as we transition into summer, I’ve been craving ice cold drinks in the morning. While I love cold brew coffee or iced tea, I find that I never seem to remember to get them going at night, leaving me with nothing ready to go in the mornings. I love this elixir recipe because it doesn’t require any heating over the stove, meaning I can throw it together in just a few minutes before work in the morning. Throw the ingredients in a blender and you’re done!
Hellooo coffee lovers! I love coffee too, but you’ll almost never see me at the coffee shop, and here’s why. As a vegan, I struggle to enjoy drinking coffee out because most places only have soy milk or water-y artificially flavored nut milks as the only non-dairy options. Sure, it’s fun to go out with the girls for a coffee, but the milk options never taste good or blend in coffee, and I have to deal with those weird side-eye looks when the soy milk starts to separate and curdle…(vegans, you know what looks I’m talking about.)
It’s snowing today on Long Island, so I am writing this at home with a coffee in hand and pajamas still on. My house is drafty so on a cold morning, sometimes the only thing to get me out of bed is the thought of a giant, warm, delicious, savory bowl of vegetables. I love a potato bowl for any meal, but adding fresh brussels sprouts and chickpeas makes this one of my favorite and most nourishing breakfasts to enjoy during the winter.
This breakfast is so filling, so easy, takes only 20-30 minutes, and best of all, uses just one pan which makes for a lazier day in pajamas with fewer dishes to wash. Win-win right?
This has got to be one of the most delicious and easy soups I have made all year. I totally stumbled into this cauliflower soup the other day, when I came home from the farm with a few too many heads of gorgeous purple cauliflower. My instinct is usually to roast, so I almost went to throw it in the oven as I usually do, but I decided to try something different and wow, am I glad that I did!
After a morning workout, this smoothie totally hits the spot.
CINNAMON COFFEE SMOOTHIE INGREDIENTS:
- 6 oz unsweetened almond milk (I use Pacific Foods organic.)
- 2 oz home-made cold brew coffee concentrate (I use…