WIAW: Sorta kinda just desserts

Happy WIAW!!

Today is just gonna be a shorty post. as I type it is increasingly late on Tuesday night and I have procrastinated on hw to the point where if its not due tomorrow, its not getting done.  I need sleep and fast!!

At my house, we almost always have some form of dessert around! Between cravings and a love for sweet cooking, this comes as no suprise. Its a daily occurance. We typically keep them on the healthier side, but do indulge now and then! As evidenced by this week’s photos, the dessert monsters are in full force lately. I think we have at least 3 options in the fridge right now….

Moral of this WIAW: Life’s short, eat dessert first. And also for lunch/breakfast/dinner/snack. You know what? Just eat some dessert now kay? (bonus if it has hidden veggies, like most of mine do, and its a healthy habit then right?)

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Heather’s Pumpkin Pie French Toast became a brunchy-lunch (Yes, I had more. It was delicious)

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Post-run on Sunday I decided to refuel with, well, dessert. Chocolate-pumpkin avocado mousse and a pumpkin scone (twas a mix)

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A new recipe in the works for Pumpkin Chocolate Chip Blondies! They were allllmost there! Just need more sweet, but were awesome topped with pumpkin butter!

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Okay you caught me, I do eat savory food (sometimes) and veggies. Like this (weekly) salad from Dos Coyotes! A rainbow of fresh, local veggies atop beans and corn tortillas plus cranberry salsa. The staff knows our order by heart. Oops 😉

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And this one night when I got really ambitious and made a homecooked meal! We’ve been vegan almost 3 years and this is the first time we’ve made the stereotypical lentil loaf haha! I bumped it up by adding some good spices, quinoa, carrot, fennel, celery and mushrooms, and made 2 batches so 1 is in the freezer for our Thanksliving celebration! Also, mashed potatoes with chickpea gravy and veggies. Comfort food on rainy days at its finest!

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And potatoes. Always

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Ever dipped kabocha in apple butter? Please, please do. Heaven.

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Look! I even had a wheagrass shot at work!

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…and leftover chocolate cake from a potluck for when I got home. #balance 😉 

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This was OK, but not my fav flavors for chocolate. I’m gonna bake with it instead hehehe

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And last but not least, Pumpkin Pie. My mom is trialing our Thanksliving spread, so we currently have an awesome pie in our fridge (love you so much mom!). Buuut I don’t have a pic, so you get the recipe for last year’s Un-Pumpkin pie!

Why do I keep calling it Thanksliving?

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Because we are giving thanks for all life this holiday. On saturday we are going to Farm Sanctuary to celebrate the turkeys that lived and give them a feast of their own! So excited!

ALSO! My laptop died on me (whomp whomp) So I am transfered to my desktop for now, meaning my race recap is further pushed back die to photo storage (sorry). Plus I missed the date to pick winners for my AMAZING GRASS GIVEAWAY, so I am extending it to this weekend! YAY more chances to enter!! Good luck!!

Sweet or Savory??

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!!!


recipe redux

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

Bread:

  • 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……

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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!!

Living Intentions Review

A little while ago, Living Intentions sent me a few of their amazing raw goodies to review!!

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I received a sample of their Sprouted Flour, Sprouted brownie mix, and two flavors of their raw Gone Nuts!

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Of course, I broke into the nuts within minutes of opening the package and taking pictures. Oops.

Okay, not oops. Mmmmmmmm…..

These were gone in no time.

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Ingredients: Organic Raw Cashews, Organic Clear Agave Nectar, Sprouted Almonds (pesticide free), Organic Coconut, Organic Cacao Nibs, Organic Cacao Butter, Himalayan Crystal Salt, Organic Vanilla Extract and Organic Mesquite Pod Meal.

The white chocolate nuts were delicious, on their own tasting very coconutty and sweet with a hint of salt, and very much like white chocolate when I put some on top of my breakfast oats:) I am usually not a white chocolate fan -its very sweet, but these were divine!

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I liked the clusters of cacao even better!

Ingredients: Sprouted Almonds (pesticide free), Organic Raisins, Organic Coconut Palm Sugar, Organic Blueberries, Organic Coconut, Organic Raw Cacao, Organic Clear Agave Nectar, Organic Unfiltered Olive Oil, Organic Vanilla Extract and Himalayan Crystal Salt.

A smooth dark chocolate coating held together clusters of almonds and dried fruit -it was nutty and fruity and sweet and dark and delicious! My only complaint was the raisins-simply because I’m not a raisin fan though haha!

I usually ‘hide’ my ‘special’ foods (i.e. these nuts) from my stepdad so that I get them all to myself….buutttt I found out after getting these that he knows where my hiding place is. AKA its a good thing I tried them first! Haha  I will definitely be trying more of their Gone Nuts! line!

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Next up were the sprouted flours- which I was super excited about!! I decided to try each of them in both a cooked and a raw recipe, to see how they turned out!!

For the raw cacao brownie cake mix, I made (surprise) raw brownies

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Following the recipe on the back of their package pretty closely

and baked brownies

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Using 1 cup of mix, 1 small avocado, 1 banana, 1/2 T vanilla and a bit of baking powder. They came out super moist but I have to say the batter was better than the finished product (isn’t that ALWAYS the case? 😉 )

Both brownies were very rich and chocolatey, however the mix does have a strong maca aftertaste in both desserts, which took away a bit from the chocolate in my opinion. Other than that I did enjoy the brownies! And they have such better, higher quality ingredients than almost any other brownie mix I’ve seen! Low sugar too!

Ingredients: The Original Sprouted Super Flour (Organic Sprouted Buckwheat, Sprouted Almonds (pesticide free), Organic Mesquite Pod Powder, Micro-Fine White Chia Powder and Agave Inulin), Organic Cacao, Organic Coconut Palm Sugar, Organic Raw Sun-Dried Cane Juice Crystals, Organic Coconut Flour, Organic Coconut, Raw Brown Rice Bran & Germ, Organic Maca Powder and Himalayan Crystal Salt.

And last but most certainly not least, was my favorite product of the package! The raw Super Flour!

Ingredients: Sprouted Organic Buckwheat Flour, Sprouted Almond Meal (pesticide free), Organic Mesquite Pod Powder, Micro-Fine White Chia Seed Powder, and Organic Agave Inulin.

Made out of sprouted grains and super foods-it was slightly sweet and delicious -I could eat it by the spoonful.

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First I made a batch of almond-peach pancakes, and they were divine! The super flour had a wonderful taste and texture-the almond meal in the flour gave these pancakes a ‘crunch’ , taking pancakes to a whole new level!!
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I followed the recipe on the back of the package for their raw ‘oatmeal’ cookies, using almonds instead of walnuts and adding some ginger, then I dehydrated these for a few hours. Oh my goodness were these amazing! They tasted like actual oatmeal cookies, but with the ginger they also tasted like gingersnaps! I would so make these again!
And finally, I made up my own recipe
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For (almost) raw cookie dough truffles -but you’ll have to wait for another post for the recipe!!! 😉 Can I just say these were awesome though?
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In all, I loved my samples from Living Intentions -even the packaging! Basically my mantra when cooking. I can’t wait to try out more products from this amazing company! Thanks Living Intentions!
And guess what? You can too!! Through the end of August Living Intentions is offering $5 off purchaces of $30 or more with the coupon code LIVINGAUG13 . Visit shop.livingintentions.com to take advantage of this awesome opportunity! Hurry, and try the Super Flour so you can make the truffles -coming soon 🙂

Recipe ReDeux: (Not So) Chunky Monkey Jars

I just signed up to be a member of Recipe ReDeux, and when I got the email I found out that I had 3 days before the first link up. AHHH!!! So exciting but AHHH!!

This months theme was “Raising the Bar on Food in a Jar”, and immediately my mind started inventing what I could make. I didn’t want to go the usual OIAJ route (I know I know. Its hardly normal to the “real world” to eat breakfast out of a peanut butter jar. But its too usual for me). I wanted to make something awesome for my first recipe redeux. Also, I wanted to bake (baking therapy is important to me). And I wanted chocolate pudding. So my thought process went a little like this:

Thinking. Thinking. Hmmm I really like the PB-Chocolate-Banana combo -chunky monkey is it?…Now turn that into a jar recipe…..barrel of monkeys…Chunkey Monkey Barrels…Chunky Monkey Jars!

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Well, this is chunky monkey’s health conscious cousin. You know, the one who buys health magazines and owns a gym membership.

She’s not so chunky, but every bit as delicious-if not more so. She is also infinitely more well-put together, and prepared and balanced. She is ready for breakfast or dessert. Or both.

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A dense peanut butter banana muffin, a thick and rich chocolate mousse, and a sweet and sticky peanut butter mousse all layered together with fresh banana slices.

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Decadent enough for dessert, yet healthy and balanced enough for breakfast!

Chunky Monkey Jars

serves 4

For the banana bread layer:

  • 2/3 C whole spelt flour
  • 3 T. peanut flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1-1/2 super ripe, medium bananas
  • 1/2 T. nut butter
  • 1/4 C. nondairy milk + 1/2 tsp vinegar
  • 1 T. raw sugar
  • 3 T. stevia baking blend (or more sugar)
  • 1 tsp vanilla extract

Pre-heat oven to 325. Lightly grease the insides of four small (8-10 oz) jars. In a medium sized bowl, mix the flours, baking soda and powder, and salt together. In a small bowl, mash the bananas then add the rest of the liquid ingredients. Mix until well combined. Add liquid to dry ingredients, and mix until just combined. Scoop batter evenly into the jars (about 1/4 C per), place jars on a cookie sheet, and bake for 20-25 minutes (toothpick test!) Allow jars to cool COMPLETELY before filling with mousses (can put in fridge once they are cool to the touch)

For Chocolate Mousse

  • 1 ripe avocado
  • 3 medjool dates
  • 2/3 c nondairy milk
  • 1/2 T. vanilla extract
  • 1/2 tsp instant espresso powder (optional)
  • dash salt
  • 1/4 C. dark cocoa powder
  • 1 tsp stevia extract

Place all ingredients in a high powered blender and blend until smooth. Keep in fridge until ready to use!

For Peanut Butter Mousse

  • 1 C. cooked chickpeas
  • 6 oz (1/2 package) silken tofu
  • 2-3 heaping TB Peanut Butter (or almond, sunbutter)
  • 1/2 C. peanut flour/PB2
  • 1 date
  • 1/2 a ripe banana
  • dash salt
  • 3/4-1 tsp stevia extract
  • 1/2 tsp vanilla or peanut butter extract

Place all ingredients in a high powered blender until smooth. If it is too thick, add some nondairy milk. Too thin, add more nut butter, peanut flour, or a pinch of xanthan gum. Keep in fridge until ready to use!

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For assembly! Once the jars and muffins are completely cool, top muffins with a layer of one flavor of mousse, then a few banana slices (if you wish), and top it off with the other flavor of mousse (There may be extra of the peanut butter mousse)! Serve right away, or put a lid on it and keep it in the fridge for later!

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These are awesome because they are perfectly portioned for a quick breakfast or a healthy dessert, and can be made a day or two in advance! Also, it comes in a jar, which as everyone knows, means they taste better than your average, un jarred parfait. For bigger portions (maybe more large-meal sized??) split into two or three peanut butter jar sized jars!

Good thing this makes four! I made these for my family of three for dessert, and may or may not have finished the last one the next morning for breakfast 😉 I’m just a crazy monkey I guess!!

A Cake To Remember

Forgive me lovelies, for I have slacked.

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I haven’t posted, I haven’t replied to your comments, I haven’t read your blogs -shoot I haven’t even turned my computer on since Sunday!

I even made this a whole week ago, and didn’t even tell you about it (unless you follow me on instagram)

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But I had a legitimate reason. Senior year started in full throttle. Up at 5:40, school at 7:45, home at 3:00, and homework until 11.  I haven’t even had time for a run, movies, or even baking! And you know, baking is incredibly therapeutic for me.

So I decided to come back with a recipe, for a mind-blowingly delicious cake. I hope you’ll forgive me?

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Making this cake, last week, was absolute bliss. The measuring and mixing, the baking and blending.

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The scent of warm chocolate swirling through the air as the cake cooled.

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Then the assembly.

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When I can just lose myself in the repeated swirls of frosting, taking photos between each step

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looking for new, artistic angles to capture my edible medium.

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Of course, I felt incredibly hipster too, creating an incredible vegan cake while wearing my cute, thrifted high-waisted shorts, waiting to go shopping at the consignment store and planning my activist club.

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But the big plans were at the back of my mind, as I decorated this beautiful cake, my creation, in the soft summer sunlight. It was peaceful.

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And then came time to cut the cake. My best friend came over, and we sliced beautiful slices, laughing about how this cake was the ultimate ‘cravings cake’ (In case you missed it, last week all I wanted was cookie dough. And chocolate)

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We sat down with our cake, watched a girly movie, and laughed our last summer weekend away.

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This cake, THIS CAKE.

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Thin yet fluffy, light and moist, perfectly chocolate cake layers

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Filled with a sweet, buttery, incredible cookie dough filling.

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And finished off with a silky chocolate frosting.

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Double Chocolate Cookie Dough Cake (or, ultimate cravings cake. Or, therapist cake)

serves 10

For the Cake:

  • 1 1/2 C. Whole Spelt Flour
  • 1/2 C. Cocoa Powder
  • 1 tsp. baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2/3 C. maple syrup
  • 1/2 C. unsweetened applesauce
  • 1 T. white or rice vinegar
  • 2-3 tsp instant espresso powder
  • 1/2 T. vanilla extract
  • 3/4 C. water
  • 3 T. almond milk (or use iced almond milk coffee 😉 )

Preheat oven to 350. Grease two 9-inch circular cake pans. In a medium bowl, mix flour, cocoa powder, baking soda, baking powder and salt. In a large bowl, mix together remaining (liquid) ingredients well. Add flour mixture to liquid mixture in 2-3 batches, mixing well each time, until your cake batter is smooth. Pour evenly into the two pans (they will be thin in 2 pans, this is on purpose) and bake 18-24 minutes, or until a toothpick comes out clean. Wait 15 minutes before inverting onto a cooling rack. Make sure cake is completely cooled before frosting

For the Cookie Dough Filling:

  • 2 cans of garbanzo beans, drained and rinsed.
  • 1/2 C. dates
  • 1/3 C. almond milk
  • 3-4 T. nut butter of choice
  • 1.5 T. vanilla extract
  • 1 T. baking soda
  • 1 T. baking powder
  • dash salt
  • 2 T. coconut flour (Optional)
  • Stevia to taste (start with 1 tsp and increase as needed)
  • 3-4 T. ground flax
  • 1/3 C. oats
  • 1/4-1/3 C. chocolate chips (chopped smaller if you wish)

Soften your dates by pitting them and putting them in a mug, then cover them with the almond milk and microwave them for about 40 seconds. In a food processor, add beans through stevia and blend well until smooth. Add flax, process, and adjust your sweetness and saltiness until the flavors suit you (I put a lot of vanilla, baking soda/powder, and sweetness in because those are the main flavors of cookie dough and I like them to be prominent). Once you find your balance, pulse in the oats, then the chocolate chips. Keep in fridge until you are ready to ‘frost’. Don’t worry-this makes extra on purpose 😉

For the Frosting/Pudding

  • 3/4 of a large ripe avocado (or 1 whole small)
  • 1 ripe banana
  • 1/4 C. pitted dates
  • 1 C. canned pumpkin (or cooked sweet potatoes/squash)
  • 1 T. vanilla
  • 1 C. almond milk
  • 1/4 C. peanut flour or PB2
  • 2/3 C. dark cocoa powder
  • 2 tsp instant espresso powder
  • 1 tsp stevia (additional to taste)
  • dash salt
  • 1/2 T. xanthan gum
  • 1 tsp arrowroot powder/cornstarch

Put all ingredients in a high speed blender until very smooth, adjust to taste, and keep in freezer or fridge to set. Make sure this is completely cool before frosting cake (sometimes the blender heats it up while blending).  I know this seems like a lot of ingredients, but trust me its delicious and really easy!

To assemble cake: Place one cake layer on a flat surface, spread a thick layer of cookie dough filling on top, and top with the second cake. Press it down flat and use a knife/spreader along the edge to make sure the sides and cookie dough are smooth and even. Spread the frosting on top. If you want to make the truffles on top, add a few more oats/ tbls of flour to leftover cookie dough filling and roll into small balls for decorating 🙂

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Decadent enough to be my next birthday cake, yet wholesome enough for breakfast.

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Or lunch, which I actually did.

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One of the biggest things I am going to miss about summer is the endless free time to do whatever I wish, just because. And for the last weekend of summer, I was able to spend a few hours of bliss.

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Pure, sweet bliss.

This cake recipe has been submitted to

the veggie nook

 

because its a cake, but its actually good for you 😉

Friday Faves 8/9

In yet another desperate attempt to procrastinate on finishing my summer assignment essay, I have decided to do a Friday Faves post- mainly because it sounded fun and I got to spend the last 20 minutes taking pictures of random things in my house. Always a plus 😉

This Mini Table

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I got this adorable little table at a yard sale for 10 cents!! Its the perfect size for taking pictures on -I can move it to wherever the best lighting is – and also the perfect size/height for my laptop when I want to sit on the couch for computer time 🙂 yay!!

365 Vegan Smoothies

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This is a no brainer when you think about my latest smoothie obsession. I want to make all of these!!!

Red Lipstick

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Funny, because usually I don’t wear a lot of make up – just a little concealer, eye liner and mascara. But I’ve been loving bright red lips lately! So much fun and it makes you feel cute and fancy when you otherwise are feeling lazy. I swear, today was a ‘meh I don’t feel like doing anything’ day, so I put on a little lipstick out of sheer boredom and BAM I feel motivated! Haha no idea why.

Sophie

 

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This little girl, I swear. She sleeps in the funniest positions, and loves ‘helping’ us do things. Like helping me type (top left). Or do sit ups (aka lets try to eat Lacey’s pony tail while she is on the yoga mat!)

Cookie Dough Dip

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I had THE BIGGEST craving for chocolate chip cookies the other day (i.e. you want something, and then just so happen to be on Pinterest and it seems EVERYONE AND THEIR MOTHER is pinning chocolate chip something or other). Except it was dinner time. Since it was a girls night, my mom and I decided it was perfectly acceptable to make a large batch of cookie dough dip (of the chickpea variety) and eat it for dinner. We had other stuff too, but just to make sure we got all of our food groups in before we ate big bowls of cookie dough. With vanilla soy yogurt. Divine. I had it the next day too, and for lunch today. Some women crave chocolate, apparently I crave cookie dough.

Being a Typical Vegan

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On a more vegetable centric note, I’ve also been loving on sprouts lately. I’ve been putting them on everything. This is the third container this week!

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Also Figs. So gosh darn pretty!

Piggies!!

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aaaaawwwwwww!!!! I want a pet piggie!!!!!!!!!

SENIOR YEAR!!!

 

 

 

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Got my shirt made, my schedule assigned…Its beginning to look a lot like senior year baby!!!!

Whoop Whoop!!!

Aaalllright time to finish my essay now. No more excuses!!!

What have you been loving lately?

Are you a “chocolate craver” or is there something else that tends to strike your fancy? of course, after I ate my cookie dough, someone on TV had a piece of german chocolate cake and I was like ‘THAT. THAT is what I want”. haha!

WIAW beginning of the end

Its the last few days of summer….But its also WEDNESDAY!!!!!

On a slightly unrelated note, am I the only one who, when writing Wednesday out, says weD-NES-day in my head?Un-Tangent. On with the eats!!!photo-222Since my breakfasts have still been mostly smoothie bowls, I didn’t take pictures of them. BUT I did take a picture when I DIDNT have a smoothie for breakie!!! Here we have oatmeal topped with grapes, apple and strawberries, all smothered in peanut butter sauce. Basically PB&J but with the whole fruits!! Grapes on oatmeal? Actually pretty good!!photo-224And once I got reeeeaaallllyyy fancy and made pancakes!!! Using Living Intentions sprouted super flour (review coming soon!) I made sweet cinnamon almond pancakes with peanut butter banana fluff and peaches -so good!! Why don’t I make creative (read not oatmeal or smoothies) breakfasts more often??photo-215Monster salads have always been making lunch appearances. Lettuce, all the veggies, a multitude of condiments, beans and world peas, and nutritional yeast 🙂 photo-217I decided to give Kevita another chance…nope still like Kombucha better.photo-227My latest smoothie obsession has been using frozen cantaloupe -so I got two just to freeze….insert inappropriate jokes about melons and balls here. Yes, I am in fact still a teenager. 😉photo-219A delicious vegan meal at Baagan that I shared with my momma the other day -massaged kale salad, mushroom quesadillas and a morrocan millet salad (MUST RECREATE)photo-225Oh wait, no, i can’t go one single WIAW without a smoothie bowl. But I actually didn’t have this for breakfast! This was a really super late dinner that I didn’t feel like cooking for, and it was like dessert and dinner at the same time (don’t let the color fool you, it was sweet and fruity and also our kitchen is yellow so the lighting is icky haha!)photo-220I blended up soy yogurt, bananas, and frozen berries then stuck it in the ice cream machine and BAM instant froyo!! So good, it tasted like Jamba Juice!photo-218Fruit has been absolutely gorgeous lately -I think its my favorite subject to photograph!photo-226Of course, cookies are always pretty too 😉 Oatmeal raisin cookies I baked for my mom’s class!!photo-223Cinnamon espresso ice cream that I made and yet have no recipe for because I was just creating! Sorry!!! But it was good!photo-221And lastly, my favorite food picture of the week.  Cherries. Gosh I love summer!!!photo-214And in other news!! I dropped my little sister off for her first day of kindergarten this morning!!! Ahhh she is getting so big!!! I don’t start school till monday, but I wanted a kindergarten/senior year photo so I wore my senior shirt (yes, I made it). I can’t believe that this day has come-time flies so quickly!!! Today is the last day to enter my Journey Bar giveaway!! I will pick a winner tonight so check back soon!!