50. apple, orange, banana and kale smoothie.

After eating alot of delicious vegan food last night (including two cupcakes!), I woke up in need of something healthy. So I started my day with this shake and it did the job!

1/2 cup almond milk
Hand full of ice
1/2 frozen banana
2 clementines
1/2 apple
hand full of kale
1 Tbsp protein powder
1/2 tsp flax


49. cupcakes.

Cupcakes. 4 dozen. all vegan.

chocolate mint, peanut butter and jelly (my favorite!), banana with cream cheese frosting and chocolate with cream cheese frosting,

I make sure my friends have their options.

48. princess leia cupcake toppers.

Milo told me this morning I needed to have princess leia* cupcakes for my birthday, and I think that he might be right. So here is the start to making that happen!

* According to Milo – since I’m a girl, my favorite is always princess leia and I get big presents like barbies.

47. my little sunshine.

I’ve got to work on editing photos tonight from saturday’s wedding, so this morning I snapped this photo of milo and thought of it blog-worthy. So today, I am presenting you with this photo that I made…..I also realize I’ve been totally slacking on taking any photos of our lives the past few months, and I really should get going on that. Milo grows and changes so quickly, and thankfully I have lots of photographs to show me that!  And as an added bonus – I kniited that hat he is wearing (last year). He calls it his “snow hat” and has chosen to wear it the past few weeks.

On a side note, I sold a photograph of maddox today! A vet in the south loop will be purchasing it to hang in the office.  This is the second vet office that has bought this photo. My pittie is going to be a superstar!

46. crochet hearts.

I definitely need to get better at this. I crocheted about 14 of these – and some of them are pretty wonky.  They only take about two or three minutes to complete one. I hope to take these and turn them into some kind of garland, but for now, here are some crocheted hearts.

45. valentine card

I want to explore sewing on paper alot more, but for now, here’s a simple valentines day card I made this morning for dj.

44. avocado spinach pasta.

I love avocados. I love pasta. I love when a healthy dinner comes together in no time. Tonight was all of that! Original recipe can be found here. Her’s looks really delicious, but I veered off her recipe a bit – I used it as a starting point and made up my own version.

Heres what I did:
While my pasta noodles were boiling, I put these ingredients in my vitamix and blended it on high.

1 avocado
about a cup of spinach
1 carrot
handful of cherry tomatoes
1/2 onion
4 cloves garlic,
1 Tablespoon lemon juice
1/4 tspn paprika
1/4 tspn tumeric
1 Tablespoon dried basil
3 Tablespoon nutritional yeast
sea salt and pepper to taste

The result is a creamy delicious pasta sauce. When my pasta was done cooking, I put some noodles in a bowl, and put a spoonful or two and mixed it in. I added some chopped kalmata olives b/c I like the salty-ness with my avocados. I think some crushed pistachios would be awesome added in it! This was so easy and so delicious! It made a ton too!

43. pumpkin spice granola.

I’ve been making this granola for a while now, and I was looking for something new. I also had about half a cup of pumpkin left and needed something to do with it, so this recipe was perfect. This was really easy to make, but its not as sweet as my other granola. While I’m trying to cut back on my processed sugar this will be just fine; I think when I add it to my (soy) yogurt with some honey or agave, it will balance out.

As I was making this granola I also realized it had no oil! It turned out pretty nice and crunchy for being oil-free. I was really surprised!

Original Recipe can be found here

1/2 c. pumpkin puree
4-6 tbsp sweetner (I used pure maple syrup)
1/2 tsp molasses
2 tsp pure vanilla extract
1 tbsp almond milk
2 c. rolled oats
1/4 c. flax meal
2 tsp pumpkin pie spice
1/4 tsp fine sea salt
1/2 tsp ground cinnamon
1/2 c. chopped pecans
1/2 c. raisins
Preheat oven to 325˚F. Line a large baking sheet with a silicon mat or parchment paper; set aside. In a small saucepan over medium-high heat, stir together the pumpkin puree, sweetner, molasses, vanilla extract and almond milk; stir until the mixture starts to simmer then remove from heat and set aside. In a large bowl, stir together the rolled oats, flax meal, pumpkin pie spice and salt, then slowly stir in the pumpkin mixture. Sprinkle granola over the prepared baking sheet and dust with cinnamon. Bake at 325˚F for 25 minutes then remove from oven and mix in the walnuts; break up any large clumps (make sure to do this good!) and bake for an additional 10-15 minutes. Remove from oven and toss with raisins immideately. Let cool on the baking sheet.

Yield: approximately 3 1/2 cups

42. chris and courtney.

I spent the day photographing Chris and courtney ‘s wedding. Couldn’t be happier for these two!

41. funfetti sandwich cookies.

I saw these cookies a few days ago on a blog and thought they were so cute and perfect for valentines day. I’m not normally a fan of roll out and cut kind of cookies, but I know a 2 year old who is, so I figured these would be a good treat. And I’m a fan of anything sprinkles. They actually weren’t very stressful to make. And they are super delicious.

Original recipe found here; here is my adapted version.

1 cup sugar
½ cup Earth Balance margarine, softened
¼ cup Earth Balance Coconut Spread, softened
1 teaspoon vanilla
2 egg replacers
2 ½ cups all purpose unbleached flour
2 tablespoons corn starch
¾ teaspoon salt
1 teaspoon baking powder
⅓ cup multi-colored candy sprinkles


Begin by adding the sugar margarine and shortening into a large bowl. Using your mixer, beat until smooth. Add the vanilla and 2 egg replacers* and give it a good beating. Set aside so the ingredients can settle down a bit.

Combine flour, corn starch, baking powder and salt and stir until the ingredients are all peacefully combined.

Add the wet ingredients to the dry and stir well. Stir in sprinkles Form the dough into a ball and cover with plastic wrap and refrigerate for at least 1 hour. This will make the dough easier to handle.

Preheat your oven to 350 F and lining your cookie pan with parchment paper.

Roll out your dough to 1/8 inch thickness. Bake for 5-1/2 to 6 minutes or until they are a light golden brown. Cool completely.

Strawberry Cream Filling

1/4 cup Earth Balance margarine, softened
1/2 cup coconut earth balance spread (or a combination of regular and coconut)*
2 cups powdered sugar
1 teaspoon vanilla
1 fresh strawberry


In medium bowl, beat the margarine until softened. Gradually add powdered sugar; blend well. Add 1 teaspoon vanilla and the mashed strawberry. Beat until light and fluffy.

*This is the combination of “butter” that I had on hand. It made the frosting kind of runny when I put it on the cookie,  but it we refrigerated after wards and everything was fine. The combination of the coconut-y flavor and the strawberry was so so yummy. It made them feel light and summery.