Friday, April 17, 2015

DIY kitchen series: instant oatmeal // 3 ways

DIY: instant oatmeal // 3 ways
Lately, life has been crazy- in a good way. We are coming up on our busiest time of year at work, which means Summer is just around the corner. Our house will be going on the market towards the end of May, which is a scary and exciting time all rolled in one. Little side projects, both personal + professional have been popping up all over the place.

I like to save time anywhere I can, even if it's just shaving 5-10 minutes off of my morning routine. During my teenage years I was a breakfast skipper, actually, I was a terrible eater in general (hello Swedish fish, Pizza Hut bread sticks + Little Debbie snacks for lunch!). Growing up I have learned to appreciate and look forward to breakfast. During the work week I rely on quick and easy breakfasts, instead of buying pre - mixed instant oatmeal which can get a little pricey, I have learned to make my own. Today, I am going to share with you my three favorite mixes, they take very little effort and gives you a quick breakfast for the week.
Yum

Monday, April 13, 2015

sweet potato + black bean quesadillas

Sweet Potato + Black Bean Quesadilla
When Justin and I first started dating and throughout our vegetarian years quesadillas were a BIG part of our lives. It was Justin's go to anytime we went out with friends to a non veg friendly restaurant and it was my go to when I wanted a quick and easy meal on a busy weeknight. Sadly, when we went vegan quesadillas were kind of forgotten about. Justin is not a huge fan of vegan cheese, so finding a quesadilla filling that satisfied him just like the cheesy version was a challenge to say the least. That was until recently, this quesadilla blows the socks off its non vegan counterpart and way more satisfying.
Yum

Thursday, April 2, 2015

mini grinders // maple chipotle veggie meatballs

Mini Grinders // Maple Chipotle Meatballs
I have had these maple chipotle veggie meatballs on my mind since I first saw the non vegan counterpart on Martha Stewart- I just knew I had to recreate a vegan version. 
They are sweet, savory and a bit spicy- a fusion of Asian and Mexican flavors, Justin and I couldn't get enough of this flavor combination.
Yum

Tuesday, March 31, 2015

cashew ice cream blizzards // cookie dough

Cookie Dough Blizzards // SMBP
I love, love, LOVE ice cream. I'll take ice cream over cake any day of the week. Growing up I would always ask for the smallest slice of cake and double the ice cream. For my birthday, starting in 4th grade, I always had a non cake birthday "cake" - giant cookies, ice cream cake, cupcakes.
My love for cashew based ice creams started just recently, at my local winter farmers market I was introduced to a local ice creamery that produces only cashew based vegan ice creams - it was love at first bite. When So Delicious contacted me to try out their new cashew based ice creams I was like, ummmmmm YES PLEASE! And let me tell you, these ice creams are like heaven on a spoon- no lie, they are so, so incredible.
Yum