Guysssss. Can you believe that there’s only about 6 weeks to go ’til my wedding?
I have to admit that planning our wedding has been a weight of anxiety, excitement and anticipation hanging over my head the past 6 months. While I’m certainly looking forward to our day, I’m most looking forward to just being married. You know or whatever married people do. Netflix and chill? Travel the world? Slurp noodles like in Lady and the Tramp?
Fall-inspired vegan pumpkin oatmeal scones with hints of maple, pecan and pumpkin spice in every bite! Made with hearty Coach’s Oats for a wholesome, filling snack to pair with your cup of coffee.
Many apologies over here because I haven’t made you a scone recipe since 2014. Another apology is due to the fact that we’re already mid-way through September and this just happens to be my first pumpkin recipe of the season. SAYYYY WHAAAA?
Usually I start posting pumpkin recipes in late August or early September, but over the past few years pumpkin craze has been a little insane in the grocery store so I decided to hold off. Sorry, but I do not want pumpkin pringles, pumpkin frosting, pumpkin coffee creamer or pumpkin spice infused hair products.
Mom’s authentic Puerto Rican Rice and Beans with savory homemade sofrito and sazon! You’ll love this incredibly flavorful, comforting homemade meal that will fill your home with unbelievably delicious smells. The perfect recipe to serve a crowd or just savor leftovers for a few days!
OHHHH hi! I’ve been teasing this beautiful recipe for a while now on Instagram stories and I couldn’t be more excited to finally share one of my favorite comfort foods in the entire world: my mom’s Puerto Rican Rice and Beans.
As many of you know, my mom is full Puerto Rican, as are my grandparents. My childhood dinner’s were often full of hispanic cuisine — often empanadas, rice and beans, tostones, pazole and ALL THE GOOD THINGS IN LIFE. More recently, I’ve connected with recipes that are from my heritage and started cooking from the soul again. Personally, it feels incredibly rewarding when Puerto Rican soul food fills my home with it’s intoxicating, aromatic spices.
And even if you aren’t Puerto Rican, why not try something new?! We could all use a good dose of global inspired creativity and cooking in our lives. These rice and beans are the perfect way to start.
Homemade roasted tomato basil soup with garlic, olive oil and caramelized onions. Delicious, flavorful and the best way to use up garden tomatoes! You’ll never want to go back to the canned stuff after you try this.
When I was younger, I despised tomato soup. The flavors never seemed to call for me, nor did I ever crave grilled cheese. My favorite was Mom’s chunky beef stew that simmered and bubbled on the stovetop for hours in our small yellow duplex kitchen back in Minneapolis. It wasn’t until high school that I began to crave the comfort of creamy tomato soup after Mom started buying Progresso’s hearty tomato.
Spicy Roasted Chickpeas with a slight tang from Colman’s Dry Mustard and a kick from cayenne pepper. You’re going to love this protein-packed on-the-go snack.
You know what’s extremely essential for everyday life? SNACKS. There’s absolutely nothing that makes me happier than a 3pm nourishing snack that kicks hunger’s booty goodbye.
I love wandering into the kitchen for cup of coffee with a little almond milk, and a favorite snack. Most of the time I’m a sweet girl, but give me something a little crunchy, salty and crispy and I will bow down to the snack gods.
20 minute vegetarian avocado chickpea pasta salad with mediterranean flavors and a bold lemon basil dressing. Refreshing and perfect to bring to parties, potlucks or picnics!
Today’s #30MinuteThursday is all about ZE PASTA. Don’t be afraid of the noodle people; we’re way past those days.
This pasta salad is nutritious, full of plant based protein and one of my favorite recipes to bring to a party because it has SO much flavor. It’s also an amazing way to fuel up pre or post workout and makes the best lunch because the leftovers keep so well.
Guess I’m all about salads this week? P.S. Hope you got a chance to check out my mason jar salads!
Sweet potato zoodle bowls with saucy turmeric coconut milk sauce and a hint of peanut flavor. The sauce is SO amazing you’ll want to lick the bowl clean!
Well it’s officially the end of zucchini week. Abra and I really had a delicious week here baking with green things and spiralizing our hearts out and we hope you loved it too. I also had a wedding freakout about how expensive things are getting.
Everyone says it’s going to be perfect come the day of, but whoa. What the hell? This shit is crazy. Tony and I have this amazing, beautiful life together and can have it without a giant party. In fact this giant party of a wedding is just causing me a ridiculous amount of stress. I 100% understand why people hire wedding planners now. I’m going out of my damn mind.
Tofu, Cauliflower, sweet potatoes, bell pepper, garlic, turmeric, ginger and simmer in in this coconut curry dish made in partnership with Nasoya Tofu. Vegan and gluten free too!
Over the past year I’ve become OBSESSED with curry flavors. Don’t ask this Puerto Rican girl why, but I think it’s because there is a Thai neighborhood just up the block. The exotic spices are aromatic and wander in and out of the streets. In a way, the smells are inviting me to come in a try something I’ve never had before, which is often what Tony and I try to do when we go out.
Lately it’s been all about that curry life. I love slurping up a big bowl of coconut curry from our local vietnamese restaurant Tank Noodle, or trying a spicy version over rice; not only is it comforting, but I feel like there’s something really healing about a good curry.
Delicious veggie packed vegan black bean burgers with plenty of spices. I call these the ultimate black bean burger. Top with avocado, onion, tomato and a super addicting garlic tahini sauce!
30 minute THURSDAYS ARE BACK! Are you excited?!
I’m sitting in a cute little juice shop writing this post. The walls are white and the menu is a multi-colored rainbow. It really screams millennial, you know? They even have a smoothie bowl called the ‘Fruity Pebbowl’. It has something called blue magik in it.
WHAT THE HELL IS BLUE MAGIK?! Sounds cool, but honestly, what is it? Hold on a second while I go ask.
Learn how to make a vegan egg substitute four different ways!
Helloooo Sunday! As I’ve gotten older I’ve found that Sunday is actually one of my favorite days of the week.
To me Sunday is the perfect blend of relaxation and productivity — I run errands, do some meal prepping for the week, and of course watch as many episodes of House of Cards as possible. It’s the perfect day to do your favorite hobby, or even learn something new! That’s why today I wanted to share an easy tutorial for your recipes: how to make FOUR different vegan eggs.