Monday, June 30, 2014

june 2014 instagrammed

I think one of the many reasons I'm such a sporadic blogger is because I'm constantly running around with a different project or activity to keep me busy- that, and I spend WAY too much time on my Instagram :)

From top left:
1 & 2: The first weekend of June, I completed my first sprint triathlon with some of my best lady friends. It was really hard, but totally worth it- I've never been more proud of us!
3: BRUNCH is the best! These homemade banana pancakes were perfect for a lazy Sunday morning.
4, 5 & 6: Drinks, drinks & more drinks- I'm finally taking advantage of my Denver Passport & it's been way too much fun running around Denver trying all kinds of tasty drinks at fun new places.
7: I got to attend a baby shower for one of my oldest friends- I can't wait to meet the new addition to her wonderful family!
8: I also got to attend a beautiful wedding, for a beautiful couple, at a real castle! Look how happy those love birds are!♥
9: Did I mention how much I like brunch? Yesterday I took a trip to the new Sassafras location on Colfax & I promptly ate my body weight in Southern-inspired comfort food. YUM.

Well I hope you enjoyed my first monthly review in instagrams! It was a busy month, but a REALLY good one too.

Wednesday, June 25, 2014

quinoa collard wrap with black beans

Healthy, easy, delicious, and totally packable for the office or a picnic. I am ALL about this quinoa collard wrap right now.

  • 1 big collard green leaf, or 2 smaller ones
  • 1/2 cup cooked quinoa
  • 1/2 cup canned black beans
  • 2 Tbs. feta or sharp cheddar cheese
  • 1 dash salt & pepper
  • 1 dash cumin
  • 2 Tbs. your favorite salsa on the side

1. Wash the collard leaf and slice out the big chunky part of the stem.
2. In a bowl, mash the black beans with a fork, and then stir in the quinoa and feta.
3. Give the bean mixture a healthy dash of salt, pepper & cumin, and mix the ingredients until well combined.
4. Take half the large collard leaf (or 1 small one), spread half the bean mixture in the middle, and roll it up like a burrito!
5. Take the second half of the bean mixture, place it on the second collard leaf, and roll that up as well- serve with your favorite salsa

Wednesday, May 21, 2014

creamy avocado dressing

Ever get bored with the same old salad dressing? Look no further than this creamy avocado topping for a little somethin' different.
  • 1 avocado
  • 3 green onions chopped
  • 1 Tbs. Nutritional yeast
  • 1 Tbl. lemon juice
  • 1 cup water of extra virgin olive oil
  • 1 tsp. salt
  • 1 dash of black pepper

1. Prepare the avocado by slicing it in half & removing the skin & pit
2. Place the avocado, green onion, nutritional yeast, lemon juice, and salt into a food processor and begin to blend the ingredients together on low
3. Gently pour in the water or olive oil with the processor running until the dressing has reached your desired consistency
4. Slather your favorite salad with the creamy avocado goodness! One recipe will usually top 3 or 4 salads for me :)

Tuesday, November 5, 2013

slow cooker spicy black bean chili

With winter around the corner, I'm all ready to bust out my crockpot for some tasty soups and stews. This chili is chunky, hearty, and a little bit spicy- yeah, I'll be making this recipe a lot :)
  • 1 Tbl. olive oil
  • 2 cloves garlic diced
  • 1 red bell pepper chopped
  • 1 yellow onion chopped
  • 2 Tbl. chili powder
  • 1 28 oz can diced tomatoes with juice
  • 2 cans black beans drained & rinsed
  • 2 cans diced green chiles drained
  • 1 cup veggie broth
  • 2 tsp. cumin
  • 1 tsp cayenne pepper
  • 2 tsp. garlic salt
  • 1/2 package Boca ground crumbles

1. Saute the garlic, onion, and bell pepper in a skillet with the olive oil for 5 minutes, until the veggies begin to soften
2. Add in the chili powder and cook an additional 30 seconds, until everything is coated
3. Place the chili powdered veggies, the tomatoes with juice, the black beans, the diced chiles, veggie broth, cumin, cayenne, and garlic salt into the crockpot and let it cook on low while you're at work or out and about 6+ hours
4. 1-2 hours before you're ready to eat, add the Boca crumbles into the slow cooker, & continue to cook on low
5. When everything is well combined and heated through, season with salt and pepper, and serve it up!

Tuesday, October 1, 2013

pumpkin chocolate chip cookies

Hey, it's October first! Start your Halloween countdown and celebrate with some pumpkin chocolate chip cookies!
Adapted from an already-great recipe in The 100 Best Vegan Baking Recipes by Kris Holechek

  • 2 cups flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1 tsp. pumpkin pie spice
  • 1/8 tsp. salt
  • 1 cup Earth Balance, softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar, packed
  • 1 cup pumpkin
  • 1 Tbs. rice milk
  • 1 tsp. vanilla
  • 1 cup dark chocolate chips

1. While the oven is preheating to 350° F, combine the flour, baking powder, baking soda, salt, and spices in a mixing bowl and give it a stir
2. Next, take another medium size bowl and use a mixer to combine the softened Earth Balance, sugar, brown sugar, pumpkin, rice milk, and vanilla
3. Pour the dry ingredients into the wet ingredients and use the mixer to blend everything together
4. Fold the chocolate chips into the batter and drop heaping tablespoon-sized dollops onto your baking sheet about 2 inches apart
5. Pop the dough into the oven and bake for approximately 12 minutes or until the cookie edges are lightly brown

Thursday, August 29, 2013

food rut: avocado toast

Do you ever get into a food rut? Where you discover a new amazing meal and all you want to do is eat it all the time? I'm totally stuck on avocado toast right now. It's SO simple & SO GOOD!
  • 1/2 bagel or 1 slice whole wheat bread
  • 1/4 avocado
  • pinch of salt
  • pinch of pepper

1. Place the bread or bagel into the toaster & cook until it's perfectly golden
2. Take a fork and smush the avocado onto the top of the bagel
3. Sprinkle the avocado/toast with a little salt & pepper
4. Serve with half a peach or another fruit for a quick & healthy breakfast - yum! :)

Tuesday, August 20, 2013

rice noodle bowl with veggies

This easy noodle bowl is fresh, colorful, and totally hits the spot when I'm too lazy to drive myself down to the good Vietnamese places on Federal ;)

  • 1/4 box thin rice noodles
  • 1/4 cup carrot- shredded
  • 1/4 cup your favorite type of sprouts
  • 1/4 cup red bell pepper thinly sliced 
  • 1/4 cup red cabbage shredded
  • 1/2 cup your favorite sauce

1. Fill a medium saucepan halfway up with water and bring to a boil
2. When the water is bubbling, remove pan from heat & drop the rice noodles into the liquid
3. Let the noodles soak for approximately 10 minutes while you chop & shred your veggies
4. When the noodles are soft, drain out the water & place them into your serving bowl
5. Top the noodles with your veggies & then slather the entire mixture with your favorite sauce- soy, hoisin or even this easy peanut sauce. Now grab those chopsticks & dig in!