WIAW-Orange you glad it’s Fall?

Happy WIAW!!

Wow, I think it’s been over a month since I last participated. It’s been a little busy (still) around these parts. I’m a senior, I’m in school, I have a job and dance shows, forgive me.


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(wow my mirror is dirty. Ignore that please. On the other hand I find it humorous that my uniform is about 3 sizes to big. Apparently “Adult-Small” doesn’t include 17 year olds who are a size “6th-grader” #shortgirlprobs)

So why am I actually posting today? Weeelllll apparently doing the whole “GOGOGOGOGO!” thing, without much sleep, takes it’s toll because I am home sick today. Bleh. (I think every one is getting sick, the other day at work the #1 smoothie ordered was the orange-c booster, and everyone else got immunity in their drinks haha!)

On the plus side, being sick gives me a chance to catch up on some Z’s, college applications, homework, aaaannnnddd blogging! (although I’m gonna need to take a nap soon -I’ve been up for 3 hours and all I’ve done is eaten breakfast and baked something, and I’m about to collapse from exhaustion).

Aaannnny who, on to the food!!

breakfasts wiaw

(I decided to ‘collage’ my pics today, because otherwise this post would be too long and you would fall asleep too)

I’ve fallen into a bit of a (surprisingly not-orange) breakfast rut known as zucchini-bread oats. So what you have here is zucchini oats with pear and almond butter in a bowl and in a jar (3 times), representative of what I’ve had for the past month. Literally. Aaaannnd that lovely bowl on the far right is what I made today, trying to boost my immune system: Zucchini oats with lucuma, maca, camu-camu powder, and a scoop of Amazing Grass on top of chopped apples. Work your magic, super foods! I can’t miss more school!!



On the snacks side of things, we have a test-batch of pumpkin muffins, green smoothies, cinnamon apples, and the first satsumas from our tree! I am a mandarin snob, can’t stand cuties because this tree has spoiled me since 3rd grade. The BEST oranges ever, especially when you eat them right off the tree!

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I had to pick up some new-to-me products at Whole Foods the other day (it was my first time at WF in about 3 months and I was really excited to go hahaha), including Lucuma powder (i’ve had my eye on it for ages and I finally have my own money to buy it!), a seasonal Larabar, pumpkin spice Amazing Grass, and these Lily’s chocolate chips! I saw them on Ashley’s blog a little while ago, and the next day spotted them at WF! So exciting because they are stevia sweetened but not sickeningly sweet (so they don’t hurt my teeth like sugary chocolate chips do), they are super dark, and they are vegan + Fair trade!! We watched “The Dark Side of Chocolate” documentary a little while ago, and are trying to only buy fair-trade chocolate from now on. We even ordered some fair trade, black cocoa powder online to replace our beloved (and evil) Hershey’s Special Dark.


I’m pretty sure we go through at least 3 kabochas a week, and if not kabocha we are eating sweet potatoes. Yes I am incredibly orange right now haha!! Clock wise from the top we have kabocha pre-cooking, Kabocha topped with garbanzo -cookie dough dip, more kabocha, and a fall inspired meal of sweet potatoes, roasted beets, and a lentil-portobello-brussel sprout mix.

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Sometimes we have variety (ish) though! My mom and I found a place with vegan sushi, and went for a mother-daughter , fishy free sushi date (YUM), and another time went to Baagan (a vegan cafe) to split their veggie burger and indian masala panini (also YUM). On the bottom I made a honey mustard, avocado massaged kale salad with roasted veggies and chickpeas plus roasted squash (all topped with cranberry sauce after), and a ‘toastada’ with refried beans, kale, avocado and sweet potato on top of a GF Udi’s spinach tortilla with salsa and pepitas.

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And of course, you can never miss dessert! Whether it be soy yogurt topped with Cascadian Farms cinnamon crunch, more cookie dough dip, pudding (of either the pumpkin of chocolate variety) ooorrr brownies, I’m pretty sure we never go a day without. Of course, it’s on the healthier side (I’ve been experimenting with cauliflower as our pudding base), but still! Oh, and btw, my mom made those brownies for Halloween (chocolate with a pumpkin swirl), and the FULL 9×11 pan was demolished by my family of 3 in less than 3 days. Oops! hahaha!

So there you have it! A glimpse into some of the more photogenic meals of the past crazy months! Keep in mind most meals have been in tupperware due to crazy schedules sooo I didn’t picture them!

Don’t forget to enter my Amazing Grass Giveaway!


An AMAZING Review!!

Welp. My whole “I won’t disappear again this month” thing kinda fizzled. Oops. Forgive me? I’m just gonna stop promising it’s the last time because obviously my current schedule hates me haha! This is the first weekend I’ve had ‘off’ in about 2 months sooo….HEYLOOKAGIVEAWAY!! 

A few weeks ago, the AMAZING people at AMAZING GRASS sent me a package of their AMAZING product to review!

I was expecting just a few samples, but woah! They were so kind and generous! It was like Christmas came early! (speaking of which, 45 days!!!!!) Plus they sent a cup! I was so happy about the cup!! (I’m such a weird teenager)

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I was so excited! My brother was over at the time the package came, and he asked if my mom was going to use it in the smoothie she was making, but she said “Nope. Lacey won’t let me. She has to take pictures of them first and then try them for her blog.” <–she so gets me haha

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At the time I got the package, it was about a week before my half marathon and so I was avoiding chocolate and caffeine. I was not, however, avoiding green smoothies….

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The Green Superfoods packets (my favorite products they sent), whole food blends of wheat grass, alfalfa, greens, maca, acai, probiotic enzymes, fiber, and more (seriously, you should see the ingredients on these!) blended in seamlessly into my smoothies (pumpkin pie has been my latest obsession) and made me feel AMAZING!

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And my two favorite flavors of the Green Superfoods (pineapple lemongrass and orange dreamsicle) lent delicious flavors all their own to my smoothies! (tropical and, orange dream, respectively).

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Of course, It has been cooling down and I am always up for trying #strangebutgood combos, so naturally I used a cacao superfood packet mixed with some warm almond milk and water, plus a touch more of cocoa powder, and had super-cocoa!! (I have officially overcome any aversions I had as a child to green foods, especially drinks, in any form haha). I was wary, seeing as I generally prefer the mix-ins into a smoothie as they blend better, but I really liked it! ….didn’t work as well when I tried it again with a berry flavored packet though…

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The Amazing Meal packets are packed with all of the green goodness of the Green Superfoods, plus 10g of plant protein and 6 g of fiber! While I would say they didn’t blend in quite as seamlessly (they had a bit of that protein-powdery flavor), they were still awesome!. Yes, another pumpkin smoothie (pumpkin chai that is)

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My favorite of the Amazing Meals was the Cafe Mocha, which was part of my pre-race breakfast for my half marathon! I’ll save the race recap for later, but lets just say I didn’t sleep well at all the night before, and ate this at 4 in the morning  mixed into raw oats and coconut milk because our hotel had no microwave or fridge, and it was still awesome! I’m sure even better blended into a mocha shake! But it gave me exactly the energy and nutrients I needed to rock it on my race!!

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Plus the sweet and savory almond bar, made with nuts and seeds and green super foods covered in chocolate, was the perfect post-race snack! I’m glad I brought it with me, since they were handing out non-vegan Luna protein bars afterwards and I was HANGRY after the 13.1 miles! This was delicious and perfect to hold me over till I could find my team veg mates for lunch! Deee-licious! My favorite of the bars.

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The other Green Superfood bars were completely different! These were more lara-bar esque, especially the berry bar. They sent five bars total, but the peanut butter one had whey in it so I gave it to my brother. Of these three, I liked the berry one best, the fruity-ness worked with the green foods and reminded me of a cherry larabar. The chocolate one was my second fave, (duh, its green super foods covered in chocolate), but did have a ‘green’ taste to it. I wasn’t a huge fan of the chocolate -coconut bar, the green flavor overpowered the coconut flavor and generally didn’t work too well for me. But hey, 3/4 is awesome!!

I didn’t get pictures of everything I made with the AMAZING package, (this post would be way too long!!), but I was so pleased with the products that I went out and bought their seasonal pumpkin spice Green Superfood! It’s awesome, and I want to try the chocolate peppermint next!

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So, basically I’ve been feeling AMAZING lately, and Amazing Grass wants you to feel AMAZING too!! They have offered to send two lucky readers each two 8.5 oz containers (the size of the above pumpkin spice GSF) of the Green Superfoods Flavors of your choice! How AMAZING are they!?!

To enter:

You get one entry per task (but you can only win once, sorry haha!) and I will pick a winner next Sunday (the 17th)  Open to US and Canada.

Good luck! Have an AMAZING Day!!!

Recipe ReDux: Frosted Pumpkin Pudding Bread

I can’t believe a whole ‘nother month went by already! I am so sorry I haven’t been very present, but I promise promise I will make it up to you! My work load has lightened up considerably, and I have so much to tell you all about! My job, recipes, MY RACE that I just did yesterday! aaahhhh!! So please accept this fall deliciousness as an apology for my unintentional blogging break, and give a big thank you to Recipe Redeux for giving me the kick I needed to get my butt back in the kitchen!!!

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This month’s Recipe ReDux was all about slowing down for fall….

The No-Casserole Crock Pot: Some of us grew up on casseroles out of a slow cooker – but now home cooks are using that same slow cooker to roast a chicken, bake bread, make homemade yogurt and for other creative dishes. Show us how you are using the slow cooker to craft a new healthy recipe. And if you don’t have a slow cooker, borrow one from your neighbor or pick one up at a second hand store!

I can’t even tell you how long it took me to decide on a recipe to create. I thought about oatmeal, but its been done too many times by now (I also already have a recipe for desserty crock pot oats).. I also thought about apple sauce (or pear sauce), but thats too easy.

Then I thought about chili, soup, and other warm dishes. Too mainstream. I want to be different and put pumpkin into something like everyone else! 😉 (…also while I had my eye on main dishes, my mom insisted on a dessert and that sounded like more of a challenge!)

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So I decided to make pumpkin bread, in the slow cooker, because why not? Its not like I didn’t already have two batches of pumpkin bread/muffins in the fridge already. This would be different!

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And it would have icing. Like, ohmygollyguys this icing. Like, I thought I made too much (and I probably did) but all was well and fine and delicious and you can eat it with a spoon and I even ate carrots dipped in this icing. Yeah. Keep an eye out for more things topped with this frosting (like pancakes)…

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It was my first time ever ‘baking’ in a slow cooker and I have to say, I had a little anxiety over the fact that I was baking but the oven wasn’t on. (the same thing happens when I use the dehydrator). But after a little while, the aromas kicked in and all was well in kitchen world!

I wasn’t quite sure how it would come out, bread like, cake like, fluffy or rubbery. But huzzah! It came out like a super dense bread, almost bread pudding like in texture. You know when you bake a loaf of banana bread and the bottom part stays all gooey and delicious? Yeah, like that. mmmmm….

Its pumpkiny and spiced-y and has these little bursts of sweetness from the raisins (which I usually hate but I’m so glad my mom persuaded me to add them because they plumped up and actually got delicious). Almost like pumpkin spice cinnamon raisin bread. Sooo good.

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So anyway, I think I’m going to have to start ‘baking’ in the slow cooker more often, since all you have to do is mix up the batter and pour it in and forget about it. Its more forgiving than the oven, when it comes to cook time! And, despite being called a ‘slow cooker’, its actually pretty easy and quick to make, which is a good thing since there are only 3 people in my house and this didn’t even last two days.

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Pumpkin Pudding Bread with Cinnamon Caramel Icing


  • 2 C. whole spelt flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 T. Cinnamon
  • 1 tsp ginger
  • 1/2 tsp cloves
  • 7 dates, pitted and softened*
  • 1/3 C. unsweetened almond milk
  • 3/4 C. pumpkin puree
  • 1 T. vanilla extract
  • 1/2 tsp maple extract (optional)
  • 3/4 C. baking stevia
  • 1 TB ground flax seeds
  • 2 tsp apple cider vinegar
  • 1/2 C. raisins
  • Optional: Try adding other dried fruit, nuts or even chocolate chips!
  • *to soften the dates, I like to stick them in a mug, cover them with water, and microwave them for a minute or so, then leave them to quick soak while i get everything else ready. Then just drain out the water and put the softened dates in your blender!

Line your slow cooker with foil (i.e. lay one large piece one way, and another crossed over, so that you can lift the cake out) and spray it with cooking spray. In a large bowl, mix flour through cloves. In a blender or food processor, blend dates through   cider vinegar for a minute or so, until smooth. Mix the wet ingredients into the flour blend, mix well, and then stir in raisins. Pour into the foil lined slow cooker and cover. Cook, covered on high for 3 hours, its done when a tooth pick comes out clean and the edges are pulling away from the sides.

For Icing

  • 1 C. dates, pitted
  • 1 C. unsweetened almond milk
  • 3 T. almond butter
  • 1/2 TB Vanilla extract
  • 1/2 tsp cinnamon
  • dash of salt

In a mug, put the dates and almond milk together and microwave for 2 minutes. Put in blender along with almond butter, vanilla, cinnamon, and salt, and blend on high until smooth. Taste and adjust salt/cinnamon to your preference. Try to save some for the cake 😉

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See that gooey pumpkin bread deliciousness? I can’t decide if I like it better warm or cold out of the fridge, or with the icing warm or cold either. It really is delicious all four ways (CC, WW, WC, CW -I’m in AP Statistics.) And the bread itself isn’t too sweet (the frosting is, but in a good-no tummy ache kind of way, more in an addicting, eat it every which way sort of way). This can be a snack, dessert, breakfast, breakfast-dessert……


I couldn’t even restrain myself during the photo shoot guys. You just can’t take me anywhere (or let me eat on nice (white) table cloths). Oops 😉

Go check out the other awesome slow cooker recipes this month, and fill your house with delicious smells!!

Alllllmmost there!

Hi there! Happy Fall!




Just popping in real quick to say hi! I am aaalllmost done with my crazy schedule I promise! I just took the SAT, finished 2 dance shows, I have midterms this week (then AP Gov is over!) and then I can focus on college applications and lots of yummy recipes for yoouuu!!!!



(only part of it…)

So please feel free to peruse my Pinterest page and gawk at all of the yummy recipes I also want to make, let me know how they are!! Meanwhile I shall go drag my sleep deprived self into the kitchen to make a cup of tea, and then its back to work!!!

Some things to look forward to in the next month!

  • My half marathon is in two weeks! Expect a recap!
  • Lots of recipes!
  • Some fall WIAWs
  • Hopefully a review or two!
  • And maybe some lovely writing as I practice my personal statements (hehehe)

Love you all! Thanks for sticking with me  -the end is near!!


(hehe on a side note do you see what my biggest tag for posts (<—) is? Dessert. ha.)

Recipe ReDeux: Caramel Apples Redefined

Tomorrow is the first day of fall, meaning my obsession with pumpkin, cinnamon, maple, pears and apples is finally justified.

I am obsessed with these things all year long of course, but now its okay.

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One of the biggest fall traditions my family has is going up to Apple Hill. A huge apple orchard with every kind of apple ready to pick you can imagine, fresh apple cider, famous apple pies and fudge and apple donuts  and kettle corn and pumpkin patches and cute little crafts and everything fall you can imagine stuffed into one. It even smells like Fall.  And of course,  there’s caramel apples.

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But I must make a confession: I’ve never actually liked caramel apples. As a kid, they were just too hard to eat -the caramel was too sweet and fell of the tart apple and covered my face in sticky caramel and hurt my teeth (especially the loose ones! Ahh childhood). Then I got braces which meant I couldn’t have a caramel apple even if I wanted too (which, even though I didn’t like them, I still always wanted one). On top of all that, we soon went vegan. Apple Hill is not very fun for vegans. (JustKiddingitstillis. we just can’t eat anything)

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But I still love the idea of caramel apples, and I love apple pie even more! So thats why when this month’s Recipe ReDeux theme was no-cook desserts, I decided what better way to ring in Fall than remaking caramel apples into a treat that is both healthy, more exciting (the spices!), and easy to eat for both the toothless and the brace faced.

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Made with beautiful, whole food ingredients, this super simple treat is an excellent way to welcome Fall the way we were meant to -by enjoying the bounty of Earth’s harvest in it’s whole, natural form.

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Sweet, soft caramelly bites infused with fall spices and studded with pieces of tart green apple. These are incredible! And I bet, if thinned out with almond milk a bit, this would make an amazing caramel apple dip! Fruit on fruit on delicious fruit -man I love apple season!

Raw Caramel Apple Pie Spice Bites

Makes 12-16, depending on how big you roll ’em 🙂

  • 1 C. pitted Medjool Dates
  • 2T. Raw Almond Butter
  • 1 T. lemon juice
  • 1 T. almond milk or water
  • 1/2 tsp vanilla extract
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/2 T. ground flax
  • 1/2 T. coconut flour (optional)
  • 4-6 T. oats
  • 1 T. chopped nuts
  • 1/2 C. finely chopped green apple

In a food processor, blend dates, nut butter, lemon juice, and almond milk until smooth. Add vanilla, spices, flax and optional coconut flour (this is if your mixture is too wet) and pulse until combined. Pulse in oats and nuts, then pulse/mix in apple. Form into tablespoon sized balls and keep in freezer or fridge until firm and ready to eat!

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Also, congratulations to

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Kalia and Aimee for winning a free Vegan Delish app!! Send me an email at laceybug96(at)gmail.com so I can pass your email on to Carrie and you can get your app!!

Now have a wonderful day everyone!! And don’t forget to check out the other awesome recipes in this month’s recipe redeux!!


WIAW -Just dropping in!

Hey! Just popping in between homework assignments for a quick WIAW! I don’t have much time, and my eats have looked very similar day to day -as is the life of a high school AP student. I also didn’t even get pictures of a lot of my eats (aka my desserts, which are the best haha) Sad. But my hard class is almost over, fall is in the air, and its WIAW!!!!!

And can we all give a big virtual hug to mama Jenn for hosting? I just love her baby so much!!!!If I weren’t so talkative this would be a wordless WIAW, but instead its just completely random as I try to unscramble my brain from quizzes and tests 🙂

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I seriously cannot get enough squash lately. Kabocha for the win!!



I swear I am turning even more orange than I already am….totally okay with me.


Throw everything on a salad and call it a meal. Fresh veggies, leftovers, etc and etc. I dig it. mmmmmm kale 😉

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Once in a while I actually have time to cook! Vegan mac n cheese with a cauliflower cheezy sauce, quinoa penne, and veggies


Apple oatmeal…..

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Pumpkin oatmeal…


Okay if you haven’t made the cookie crisp cereal from Purely Twins, go do so now. ADDICTIVE.


Yes I tried cotton candy grapes. Yes they taste like cotton candy haha! Oh America…..

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I’m resourceful. What do you do when your outlets stop working? Keep moving the blender around to every outlet in the house until your kabocha-gingerbread ice cream base is WELL BLENDED. 😉
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For whatever reason I’ve been really into cereal for dessert lately. At breakfast I only want oatmeal, but at dessert time? bowls of cereal are bomb. This was veganic brown rice cacao crispies with almond milk:)
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TCBY Launched their Almond Milk froyo so of course we had to go check it out! The verdict? Really sweet. I’m spoiled by the uber dark chocolate and less sweet desserts I make myself haha! But still, its super awesome to have an option other than sorbet now!!!


Have you guys seen the new savory teas? We got the garden sampler so we could try all the different flavors. They are well, different. Interesting at least! Like a very weak broth.


And last but not least, I’ve been practicing my smoothie skills because I GOT A JOB AT JAMBA JUICE!!!! Whoop whoop!!!


Don’t forget to check out my Vegan Delish review and enter the GIVEAWAY!! 😀

Aaaannnndddd thats all I have time for! Have a lovely lovely week everyone!!!

Vegan Delish!

Holy Homework Batman!!! Where has the time gone? Ladies and gents -it has been nearly 3 weeks since my last post and why? Because senior year is taking over my life. Actually, its just AP Gov doing that. But never fear! I have but a month left of this class and then college applications come out and after that my schedule should free up considerably! But my dear lovely readers! I owe you recipes and updates on running/eats/life and hopefully these shall grace your readers in a more timely manner. It’s not you-it’s me! Please don’t leave me! I’ll change! I love you!!! 😉

A few weeks ago, the absolutely lovely Carrie from Carrie on Vegan reached out to me and asked if I would like to review her app Vegan Delish.

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Of course I said yes:)

Vegan Delish is an amazing recipe app with mouthwatering whole food, plant based and many raw vegan recipes!

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They are all Dr. Furhman approved recipes, meaning low sodium, low/no oil, and low/no sugar -but don’t think for one second that these recipes lose out on flavor!

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the app is very easy to navigate, you can scan all the recipes or view them in categories, favorite the ones you want to make for easy access, make grocery lists for ingredients you need, and even email the recipes to yourself so that you can print them out!!

I actually already had the app on my phone with half of the recipes favorited- so this was the PERFECT chance for me to get my cook on!!

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The first recipe I tried were the delicious Beet Burgers! With beets, mushrooms, onion, beans and rice plus an awesome flavor blend, these burgers had an amazing flavor with a slight sweetness from the beets. They held together incredibly well, and the recipe even made enough for leftovers (which is ALWAYS a good thing with a good recipe!)

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These even got a thumbs up from my stepdad (who, while slowly converting to our healthier vegan ways, still prefers more conventional flavors and is also beet-averse.) and my older sister (who just recently became vegan and is picky). So making these again!!! YUM!

The next recipe that caught my eye was of course the one with the most interesting ingredient combination 🙂 Delicious Cinnamon Raisin Muffins

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Whats that green stuff? Oh just broccoli slaw!! I’m serious! These muffins are made with whole oats, and garbanzo beans, have no oil, are sweetened completely with raisins and applesauce, and have 3 WHOLE CUPS  of broccoli slaw! That means each muffin had almost half a serving of whole grains, fruit and veggies (you would seriously never know)! They weren’t overly sweet, which was great and they reminded me of cinnamon raisin bread (ah memories). A perfect, hearty and healthy, fill you up muffin for a snack, or a couple for a meal! So good!!!

I really do adore this app -so far not a single recipe has disappointed and there are so many more I can’t wait to try too! Stuffed Sweet Potato skins, Herbed Dill Cashew Cheese, Chocolate Buckwheat Brittle, the list goes on! I have a feeling Banana Bread Oat Pancakes and Kabocha Squash Soup will be on the menu very shortly, with some No-Bake PB&J Pie  or Vanilla Chai Chia Pudding for dessert!

You can buy this awesome app for iPhones and iPads for only $2.99, which is an incredible deal considering that you are getting an ENTIRE COOKBOOK with new recipes constantly being added that you can take with you wherever you go! Whoo Hoo!!!

But even more Whoo-Hoo-ish? Carrie is generously offering two free promo codes for two lucky readers to get a FREE Vegan Delish App!  This is open to US Residents only, and is only available on iPhones and iPads (sorry!)

To Enter for a chance to win a free app:

1 entry for each task:) I’ll pick a winner on Saturday the 21st!

Thank you Carrie for inspiring me to get back in the kitchen after this crazy school rockslide, and thank you for creating an app with healthful recipes that we can actually use and feel good about eating!!!