vegan recipe

Pumpkin Spice Hot Chocolate Recipe

It is officially fall, and I know everyone says this, but it’s my favorite time of year. The chill in the air, the outfits, the colors of the leaves, the spookiness — I love everything about it. One of my favorite things to do each fall is to make a few new apple or pumpkin-flavored recipes. This weekend I tried out a new one that I absolutely loved and knew I had to share — it was love at first sip!

I’ve already shared my favorite pumpkin spice latte recipe and pumpkin spice chai latte recipe, and today I’m sharing another pumpkin spice drink: a fall festive hot chocolate. This is such an easy recipe, and is so, so tasty. It is perfect to have on chilly fall night, either curled up watching Hocus Pocus, having a little bonfire outside, or after you come home from a night of haunted hayrides. Give this a try, and let me know how you enjoyed it. Without further ado, here is my pumpkin spice hot chocolate recipe…

/ W H A T  Y O U  N E E D /
(for two delicious cups of pumpkin spice hot chocolate)

  1. 2 1/2 cups non-dairy milk (I used unsweetened vanilla almond milk)
  2. 1/2 cup pumpkin puree
  3. 2 tablespoons cocoa powder
  4. 1 teaspoon pumpkin pie spice
  5. 1/2 teaspoon vanilla extract (I added in a tiny extra)
  6. Sugar (or other sweetener) to taste
  7. Vegan whipped cream

/ W H A T  Y O U  D O /

  1. Combine all ingredients other than sweetener in a blender, and blend on medium speed until smooth.
  2. Taste blended ingredients, and add sweetener to taste. Blend again to mix it in.
  3. Pour blended ingredients into saucepan and put over medium heat, stirring regularly until steaming.
  4. Pour into two mugs. Add whipped cream and a pinch of pumpkin pie spice on top to garnish. Enjoy!

Don’t forget to check out the rest of my fall recipes! You can find them all here.

Are you going to give pumpkin spice hot chocolate a try? What is your favorite fall beverage?

My Favorite Post-Workout Snack

Coming home from the gym and making a post-workout snack is truly one of my favorite parts of the day. It feels so nice to have finished your workout for the day, and making a good snack that tastes great but also refuels your body is a win-win. So, today I’m sharing my personal favorite. It is delicious, filling, and the perfect combo of carbs and protein to rebuild muscles and give you a boost of energy. This snack in particular is also so sweet and tasty — it almost feels like a dessert!

I also feel like this is the perfect snack for the fall season, because it involves apples and cinnamon, which are two flavors I always associate with fall. Being from Upstate New York, apple season is a big deal! They are a New York staple because we grow so many, and every September I go apple picking. It’s a beginning-of-fall tradition that I love 🙂 The crisp apple combined with the warm cinnamon flavor is the perfect fall combo. Pumpkin spice who? I only know cinnamon apple. (For the record, I actually also really love pumpkin spice, lol).

So, here is how I make my favorite post-workout snack… I hope you enjoy!

There are two different ways I’ll slice the apple, depending on how I feel. Sometimes I cut them into bite-sized cubes — that’s usually when I’m feeling lazy and want to cut the apple up quickly. Otherwise, I’ll slice the apple into thin slices. Whichever way you choose, lay them out on a plate before the next step. Apples are filled with fiber which keeps you fuller longer, which is great for after a workout. Since they’re a fruit, they are also a carb which gives you energy — again, perfect for after a workout. This helps me maintain that post-workout energy boost!

I then like to take a little peanut butter; you could use almond butter or whatever you prefer. I take somewhere between one and two tablespoons if I had to guess a measurement… It’s not too much but definitely not skimpy either 🙂 I like to melt the peanut butter in the microwave so that it’s warm and melty. This part makes the snack feel much more decadent, which I like. Once the peanut butter is melted, I drizzle that all over the apple slices that are laid out on the plate. I like to have peanut butter after a workout because it has some plant-based protein, which is good to have after you’ve done any kind of weight training. This will rebuild and repair your muscles after working them.

Lastly, I like to take a bit of cinnamon and sprinkle it right on top. This adds a nice twist to the flavor, amping up your usual apple/peanut butter combo. Not only is it a great flavor, but it has plenty of health benefits. You’ll often see cinnamon in detox recipes, it helps lower blood sugar levels, and also can help lower the risk of heart disease — sign me up!

I also sometimes make this snack when I haven’t worked out but I just happen to be craving it. During those times, I will sometimes add a little granola and/or dark chocolate chips or cacao nibs (whichever I have on hand). These are just tasty additions that you can combine with the other flavors, but they definitely don’t add to the health benefits of the snack, lol.

 

What is your favorite post-workout snack?

Living in LA vs. NYC

If you’ve never heard of a mukbang, it’s a style of video that first blew up in South Korea and eventually became a worldwide trend. Traditionally, you sit and eat copious amounts of food on camera. Lately, tons of YouTubers have adapted the format as a way to sit and talk to their viewers in a relaxed way. They’re usually fun for viewers to watch because the setting makes it feel like you’re there sitting and talking to the person on the other side of the screen.

Today I sat down to eat breakfast and chat about the differences between living in Los Angeles and New York City. I’ve only lived in LA for a little under two months now, so take what I say with a grain of salt! I hope you enjoy 🙂

I hope you enjoyed! Thank you so much for watching. You can subscribe for more videos here x

What I Eat in a Day | Healthy(ish) Vegan

Happy Monday! Today I am back with another new video. Are you liking all the video content? I know I’ve been posting a lot of it lately, so I’m hoping you’re enjoying it.

Today I am sharing a new What I Eat in a Day, because I get so many questions about that! It’s all vegan and mostly healthy, so hopefully it gives you some good ideas. Let me know what you think! x

{you can subscribe for more videos here!}

So there you have it; that is what I eat in a day. Let me know if you’d like to see more of these videos to share more of what I eat.

I hope you enjoyed! Thank you so much for watching x

Watermelon Lime Frosé Recipe

You guys. This is probably the most excited I have ever been to share a recipe with you all! ‘Tis the season for rosé, and this is the most refreshing summer treat using the festive drink.

You’ve probably heard of frosé (frozen rosé), which is basically a slushie made with rosé. I finally hopped on the bandwagon and made a batch in honor of summer weather finally arriving, and of course, had to put my own fruity twist on it. The first thing that came to mind was watermelon, and then naturally I had to add a little lime (if you haven’t noticed, I add lime to almost anything fruity!). So, without further ado, here is how I made my watermelon lime frosé…

(for two delish frosés)

01. 1/2 standard bottle of rosé
02. 1/2 mini watermelon
03. 1/2 lime, juiced
04. 1/2 cup sugar
05. Lime slices (for garnish)

01. The night before: pour the rosé into an ice cube tray and slice mini watermelon in half. From one half of the watermelon, cut up roughly 2 cups into small cubes. Freeze the rosé ice cubes and small watermelon cubes overnight (or until frozen).
02. When it’s time to make the frosé, blend the frozen watermelon until smooth. Then, strain the juice to remove any pulp or seeds. Take 1/4 cup of this juice and put on the stove over medium heat with the sugar. Whisk until the sugar dissolves, then remove from heat and let the mixture cool to room temperature.
03. Blend about another cup or two of watermelon to create 1/4 cup more juice. Once fully blended, add in the sugar/watermelon juice that has cooled to room temperature, the rosé ice cubes, and the juice from half a lime. Blend until it creates a slushy texture. (If it’s too smoothie-like, you can add a few regular ice cubes to get more of a frozen, slushy-like texture.)
04. Carve out any remaining watermelon, then scoop the frosé into it. Garnish with lime slices and enjoy!

 

What is your favorite summer drink?

01. Brunch so Hard
02. Rainbow Buddha Bowl Recipe
03. Detox Ice Cubes
04. Hydration is Key

Brunch so Hard

Brunch is most definitely my favorite meal of the week (if you couldn’t guess by my blog name!). And, as many recipes as I share with you guys, I realized I’ve never really written about some of my favorite breakfast or brunch menus! While there are many classic brunch dishes, a lot of them have eggs, butter, or some other animal product. And, unless you go to a vegan restaurant, it’s very hard to find suitable brunch options when you go out (I always end up with oatmeal and a side of fruit… Not the most exciting, lol). Luckily I love having a relaxing brunch at home — it’s pretty much a Sunday morning tradition for me!

One of my favorite dishes is waffles; I seriously am in love with them! When I went vegan, finding a vegan waffle recipe was pretty much my number one priority. After a bit of trial and error, I finally have a recipe that is to my liking, and today I’m sharing it with you. There are so many different ways you could serve these, but this is my personal favorite way, and it is just as easy as it is delicious. I hope you enjoy!

(for three fluffy waffles)

o1. 1 vegan egg substitute (I use Follow Your Heart)
02.
1 cups flour
03. 
3/4 cup + 1 tablespoon unsweetened almond milk
04. 
1/4 cup vegetable oil
05.
1/2 tablespoon sugar
06. 
2 teaspoons baking powder
07. A pinch of salt
08. 1/4 teaspoon vanilla extract
09. Dark chocolate chips, melted
10. Berries for garnishing
11. Coconut milk whipped cream (optional)

 

o1. Heat up your waffle iron.
02.
 Beat “eggs” in large bowl with hand beater. Add in flour, almond milk, vegetable oil, sugar, baking powder, salt, and vanilla, until smooth.
03. 
Spray preheated waffle iron with nonstick cooking spray, then pour mix into hot waffle iron and cook until golden brown.
04.
Melt chocolate chips in microwave, using 30 second increments and stirring in between. 
05. Drizzle dark chocolate and add berries to golden brown waffle. Enjoy!

 

What is your favorite brunch recipe?

01. Rainbow Buddha Bowl Recipe
02. Hot Cocoa, Warm Hearts
03. Açai Bowl Recipe
04. Peppermint Patty Recipe

Rainbow Buddha Bowl Recipe

It is no secret that I love Buddha Bowls (see my first two recipes here and here!), and if you’re not sure what I’m talking about, let me explain really quickly: a Buddha Bowl is basically a giant bowl of plant-based deliciousness. You start with a healthy grain (brown rice, quinoa, etc.), then add all sorts of toppings, ranging from veggies to fruits and garnishes.

So, I am always making different combinations with whatever ingredients I have on hand (because I make some sort of variation just about every week). This week I wanted to take my recipe to the next level and include all colors of the rainbow, and this is what I came up with. Not only does it look delicious, but it tasted just as great. So, without further ado, here is my rainbow Buddha Bowl recipe…

o1. Brown rice
02.
Red pepper
03.
Orange pepper
04.
Acorn squash
05.
Broccoli 
06.
Brussels sprouts
07. Spinach
08.
Asparagus 
09.
Blueberries
10. Purple potatoes
11. Beets (sadly, I completely forgot to put these into my bowl and didn’t realize until I finished eating it! 😣)
12. Sprouts
13. Hummus
14. Goddess dressing

o1. Cook brown rice, following directions on package.
02.
Roast the peppers, squash, broccoli, brussels sprouts, asparagus, and potatoes. I heat oven to 400 degrees Fahrenheit and cook for about half an hour, rotating halfway through. (I personally like to use olive oil to coat the veggies and sprinkle on a little garlic salt.)
03.
Now it’s time to assemble the bowl: place brown rice in bottom of your bowl, then add all toppings. I added a small bed of spinach above the rice, and placed all other toppings above that, with the hummus in the middle. 
04.
Drizzle goddess dressing on top, or leave aside to dip veggies in. Enjoy!

 

What is your favorite Buddha Bowl recipe?

01. Buddha Bowl Recipe
02. Fall Harvest Buddha Bowl Recipe
03. Açai Bowl Recipe
04. Peppermint Patty Recipe

 

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