popsicle stick bunny.

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Easter is right around the corner – Here’s a fun craft you can do with kids – I find hot glue works better than elmers glue, so you might need to assist with that part. These make fun little puppets!

You need:
popsicle sticks
pom poms of different sizes
googly eyes
pipe cleaners

First, twist a pipe cleaner around the base of your popsicle stick.
Glue a big pom pom to the top of the stick, then add the nose and googly eyes.
Cut pipe cleaners to make ears, and then glue to the back/top of the head.
Glue a smaller pom pom ball to the back of the popsicle stick for a tail…and you are done!

2 zip hipster bag: revisited.

hipsterbagThis is my second attempt at this bag.   I made a practice one a few years ago, and decided to make one I would actually use. I used canvas last time, and I think that might have been the better choice, but I’m happy with the way this one turned out. I needed a purse a little bit bigger than the one I currently have and this does the trick!

This really is a great pattern. Its really really detailed, and explains everything with photos, so its really thorough and easy to follow. I had a bit of trial and error, but once I made an error, it was really easy to figure out how to revise. And just like that, I have a new bag!

Buffalo cauliflower.

My husband has been bugging me to make this for a while, and when I found a head of cauliflower in my fridge that needed to be used, the opportunity finally came. Not sure what took me so long – it came together so fast and with ingredients we had on hand, and was delicious. I have made buffalo tempeh in the past and It always calls for so much earth balance – this recipe was fairly on the healthy side, and by cooking it in the two stages, it sort of has a breading which addS a nice dimension. We served it with some vegan ranch dressing – and he made a salad with the leftovers. Definitely think this would be a crowd pleaser!

Original recipe found here

1 medium head cauliflower, chopped into bite-size pieces
1/2 cup garbanzo bean flour
1/2 cup water
1 teaspoon garlic powder
1/2 teaspoon salt
1 teaspoon melted earth balance
2/3 cup hot sauce (we used franks hot sauce) 

Preheat oven to 450ºF. In a medium-sized bowl, combine flour, water, garlic powder, and salt. Whisk together until smooth.

Toss cauliflower into garbanzo batter, making sure to coat each piece completely, then place battered cauliflower on a lightly greased, nonstick baking sheet. Bake for 15 minutes, tossing halfway through.

In the meantime, combine melted earth balance and hot sauce in a large bowl, regularly stirring. When cauliflower is done, remove it from the oven and gently toss it in the hot sauce mixture. Place cauliflower back on the baking sheet and cook for an additional 25 minutes until it becomes crispy. Allow cauliflower to cool for 15 minutes before serving.

roasted red bell pepper pasta.

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This recipe will be in rotation at my house. If you roast your red bell peppers ahead of time, it comes together very quickly. Its a nice alternative to tomato-based pasta sauce; its creamy and cheesy and doesnt use any nuts! Really enjoyed this and it made great leftovers too!

Original recipe found here

  • 2 red bell peppers
  • 2-Tbsp olive oil
  • 1/4 cup onions, chopped
  • 4 cloves garlic, finely chopped
  • Sea salt and ground black pepper
  • 1 1/2 cups unsweetened almond milk
  • 2 Tbsp nutritional yeast
  • 1.5 Tbsp cornstarch
  • Linguini noodles
  • dried or fresh basil and/or parsley (optional)
Instructions
  1. Heat oven to 500 degrees Fand roast red peppers on a baking sheet until charred – about 25-30 minutes. Cover in foil for 10 minutes to steam, then remove (peel away) charred skin, seeds and stems. Set aside.
  2. Cook pasta according to package instructions; drain and set aside.
  3. While the red peppers are roasting, bring a large skillet over medium heat and sauté onion and garlic in 2-3 Tbsp olive oil until golden brown and soft – about 4-5 minutes. Season with a generous pinch of salt and pepper and stir. Remove from heat and set aside.
  4. Transfer sautéed onion and garlic to blender with roasted peppers, almond milk, nutritional yeast and cornstarch. Season with desired amount of salt and pepper.
  5. Blend until creamy and smooth, taste and adjust seasonings as needed, adding more salt and pepper or nutritional yeast for flavor. You want the flavor to be pretty robust and strong since the noodles don’t have much flavor – so be generous with your seasonings.
  6. Once blended, place sauce back in the skillet over medium heat to thicken. Once it reaches a simmer, reduce heat to low and continue simmering.
  7. Once sauce is thickened to desired consistency, add noodles. However, before tossing add a touch more olive oil, salt and pepper to the un-tossed noodles for added flavor. Then, toss to coat.
  8. Serve with crusehd red pepper flakes and fresh chopped parsley or basil.

superfood trail mix.

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I’m finding a hard time finding a trail mix I can eat that doesnt have any refined sugars added. It seems the chocolate or the dried fruit always have added sugar. Here’s a great trail mix you can make on your own – feel free to customized it with your own favorite ingredients, but this is what I came up with on hand!

1 cup raw almonds
1/2 cup raw cashews
1/2 cup sunflower seeds
1/2 cup coconut chips
1/4 cup goji berries
1/4 cup cocao nibs

Store in a mason jar.

watercolor and sharpies.

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Processed with VSCOcam with s3 presetThis year I want to make more art. I’ve been shooting film when I can, want to do some of that adult coloring, got a drawing book I want to dive into, and just got a fingerprint art book as well. I was babysitting Milos friend on Saturday night and I busted out the water colors and we made these fun hippos using water colors and sharpies. It felt good to create and we were pretty surprised at what we came up with.

we started by finding something we wanted to draw. We drew it lightly in pencil then painted it; using water colors. Once it was dry we outlined it in using a black sharpie. If there are any pencil marks left showing, go ahead and erase, as long as it is totally dry.

Hope to do this again!

baked oatmeal.

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I’ve never been one to love oatmeal. I love the idea and I want to like it, it just doesn’t really do anything for me. When I saw this recipe, I thought I would give it a go – since it was baked. I was thinking maybe it would be like a cookie. Well its not quite like a cookie, but it is delicous and I ate it every day for breakfast for two weeks. I’ve been making it on sunday night and storing it for the rest of the week. I serve it with some fresh blueberries and sometimes bananas; sometimes I add a little more almond milk too. Keeps me satisfied until lunch time and I love all the different textures.  Here’s my take on the recipe:

2 flax eggs (2 Tbsp flaxseed meal + 5 Tbsp water)
2/3 cup unsweetened shredded coconut, divided
2 cups old fashioned rolled oats
2/3 cup slivered toasted almonds
2 Tbsp dried currants or raisins
1 Tbsp coconut sugar
1/4 tsp sea salt
1/4 cup maple syrup
1 3/4 cup almond milk
1/4 cup coconut oil, melted

  1. Preheat oven to 350 degrees F (176 C) and grease a 2-quart (or similar size) baking dish with coconut oil (or vegan butter).
  2. Prepare flax eggs in a medium-size mixing bowl.
  3. While the oven is preheating (and isn’t quite at 350), add shredded coconut to a bare baking sheet and bake until just slightly golden brown – about 3-4 minutes. Watch carefully as it browns quickly. Set aside.
  4. To a large mixing bowl, add oats, almonds, half of the toasted coconut (reserve the rest for serving), dried fruit, coconut sugar, and salt. Stir to combine.
  5. Add maple syrup and non-dairy milk to the flax eggs and whisk thoroughly to combine. While whisking, pour in the coconut oil and whisk thoroughly to combine.  Add wet to dry and mix.
  6. Pour oatmeal into prepared dish and bake for 37-40 minutes, or until slightly golden brown and firm in the middle. Then increase heat to 400 degrees F and bake 5-8 minutes more to brown the edges and crisp the top.
  7. Serve warm with desired toppings, such as coconut whipped cream (or coconut milk or almond milk), extra toasted coconut, and fruit. Best when fresh, though leftovers keep covered in the refrigerator 2-3 days. Reheat in a 350 degree oven, or the microwave.

upcycled dog sweater.

 

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New year means new dog sweater for stella! I can’t tell you exactly how I made this because I kind of winged it as I went along, but I did take an old sweater of mine from JCrew and and used an old sweater that was stella’s and compared it for size – and just kind of went at it using this tutorial.

Those sleeves though! So the ends of this wouldnt fray, I cut the ribbed ends of the sleeves of my sweater and sewed them onto stellas.  I did the same for the bottom of the sweater. This is where things may have gotten a little carried away and I probably should have left it just as is…But she sure looks cute in it!

whole wheat waffles.

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Vegan waffles seem to be a bit more foolproof for me, than making vegan pancakes – but this recipe really does it – AND they are whole wheat! They come out perfectly crispy on the outside and fluffy on the inside. My kid especially loves sprinkles in his waffles, so add some to the batter to make an ordinary breakfast extra fun!

  • 1.5 cups almond milk
  • 1 T apple cider vinegar
  • 2 cups loose-packed whole wheat pastry flour (or white/wheat mix)
  • 2.5 teaspoons baking powder
  • 2 tablespoons ground flax meal
  • ½ teaspoon cinnamon
  • 2 tablespoons agave or maple syrup
  • teeny pinch of sea salt
  • ¼ cup melted coconut or vegetable oil
  • ½ teaspoon vanilla
Instructions
  1. Preheat your waffle iron.
  2. In a small bowl, combine almond milk and vinegar. Set aside.
  3. In a medium bowl, combine all dry ingredients (flour, baking powder, flax meal, cinnamon, sugar, and salt).
  4. To your small bowl (with the almond milk), add  oil and vanilla and whisk together. Then pour your wet ingredients into the dry ingredients and mix until just combined (don’t over mix).
  5. Spray your waffle iron with a little cooking spray and scoop in the batter. I let my waffles cook for about a minute after the beep for an ideal crispy-on-the-outside texture. (we spoon a little bit of sprinkles in the batter to make it fun!)
  6. Serve waffles immediately (while they’re piping hot!), with butter, maple syrup and fruit.(or more sprinkles!)
  7. Let leftover waffles cool and freeze for easy weekday waffles later.

nacho cheese.

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This wekeend was the superbowl. Not that Im one to watch sports or even care really , I am one to jump on the nacho bandwagon. I recently discovered this recipe for stretchy, gooey nacho cheese, and now my nacho game is strong!

  • ¼ Cup Raw Cashews
  • 1 Cup Hot Water
  • 3 Tablespoons Tapioca Starch (also known as Tapioca Flour)
  • 3 Tablespoons Nutritional Yeast
  • 1½ teaspoon Salt (or to taste)
  • 1 teaspoon Paprika
  • ¼ teaspoon Turmeric
  • ½ teaspoon Onion Powder
  • ¼ teaspoon Garlic Powder
  • 1½ teaspoon White Miso Paste (or other light miso such as chickpea miso)
  • 1 teaspoon Maple Syrup or Agave
  1. Soak the cashews for four hours or overnight if you are not using a vitamix.
  2. Add the cashews the hot water, and all the remaining ingredients to a blender, and blend until smooth. It will be very watery.
  3. Pour into a small sauce pan and heat over medium high heat, while stirring.
  4. As you stir it will start forming clumps, and then all of a sudden it will become a cheesy gooey mass of yumminess. This takes about 5 minutes. Continue to cook and stir for an additional 2 minutes to make sure it has firmed up completely.
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