Tuesday, February 28, 2017

{Recipe} Crock Pot Split Pea Soup

I made a version of this soup back in September but never got around to posting the recipe for it.  I'm glad I didn't because recently I had some split pea soup at a restaurant that was thick and pureed and even better than my first attempt.  I came home and tried to recreate it and I think I came pretty close!
Ingredients:

1 pound dried split peas, rinsed and picked over
1 yellow onion, roughly chopped
2-3 carrots, chopped in large pieces
3-4 small Yukon gold potatoes, quartered
1 clove of garlic, minced
1 tsp poultry seasoning
1-2 bay leaves
6-7 cups of water
salt & pepper

To make:
  • Layer ingredients(except salt & pepper) in crock pot in order listed.
  • Stir to combine.
  • Cover and cook on low for 6-8 hours (or high for about 4 hours).
  • Remove bay leaves and puree soup with an immersion blender.
  • Season with salt & pepper.


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Monday, February 27, 2017

My First Snowdrops

When I first saw these green shoots sprouting up, I thought they were mini daffodils coming up too soon.
I had forgotten that I planted some new bulbs last year and these were the first to come up.  Once they bloomed I realized they were snowdrops.  Aren't they sweet? Now my mini daffodils are shooting up too.  I'm so ready for Spring!
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Thursday, February 23, 2017

{Get Thrifty} Thursday 02.23.17

Good morning faithful readers!!  It's time for another installment of Get Thrifty Thursday, where I show you my thrift store finds.  I did a quick modeling of them for you to see how they look in real life.  Please forgive the bad Iphone photography and poor lighting, plus I can never get away from that darn ironing board!
 First up is this JCrew green and white gingham button down.  I can't get enough gingham! This one is so spring-y and fresh.
 I wear a tank under it because it's quite sheer.
 I thought this bright tee shirt/sweatshirt would be great for running to and from yoga.
 I like dressing in layers because I'm usually cold before class gets warmed up. I think I'd wear it with jeans too!
 Here's an Old Navy burgundy cable knit sweater that I picked up.
 I love it with my new booties!
 I also can never get enough striped shirts, my collection is growing!
 I like the white tab detail on the neckline.
 This is another bright, spring-y color.  I styled it with my Converse for a casual look.
 Last up is this green blouse.
 I've been adding more green into my wardrobe and I like this shade....maybe for St. Patrick's Day. We'll see.
 I tried it on with some chunky sandals, hopefully I'll be wearing them outside soon!
 Here's a bonus for you. After trying on all of the outfits, I decided to wear the burgundy sweater yesterday when I was going out and about.  I added my new leopard flats, a leopard belt and...
my 'rock star' thrifted necklace.  It was cute and comfy!

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Wednesday, February 22, 2017

{Recipe}Salted Chocolate Chip Chickpea Blondie Cake-Vegan & Gluten Free

I made this "cake"  for my oldest's birthday and it was the perfect little treat that was actually pretty healthy!  You can find the original recipe here.
Ingredients:
1 can (15 oz) chickpeas, rinsed and drained
1/2 cup natural peanut butter (or use any kind of nut butter)
1/3 cup maple syrup
2 tsp vanilla
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp baking powder
1/3 cup vegan chocolate chips plus more for the top
sea salt for the top

To make:
  • Spray 9 inch round pan with cooking spray (you can also use an 8 x 8 square pan)
  • In a food processor (I used my Vitamix) combine all ingredients except chocolate chips and sea salt. Process until smooth.  Try not to eat all of the batter right now.
  • Fold in 1/3 cup chocolate chips
  • Spread batter into pan and smooth out with spatula. Sprinkle 2 TBS (or more) chocolate chips over the top.
  • Bake for 20-25 until a toothpick comes out clean. Edges will be turning a light brown. Let cool on wire rack for 20 minutes  and sprinkle with sea salt (optional)
    before serving.

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Monday, February 20, 2017

{Project 52} Weeks 1-6

I'm doing a Project 52 again this year but I haven't been keeping up with it that well.  I'm feeling a little more inspired lately so I hope I can keep this up.
 1|52 Black and White (New Year's Eve)
 2|52 Vibrant
 3|52 In the shadows
 4|52 Bright light
 5|52 Up close
6|52 Far away
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Friday, February 17, 2017

{Recipe} Devilish Potatoes

I made these tasty devils for snacking on during the Superbowl.  I was intrigued by the idea of a deviled egg taste and consistency without an actual egg.  There are a few versions out there and I tweaked them to make my own.
Devilish Potatoes-Vegan

  •  1 1/2 pounds of small golden potatoes (like Yukon)
  • 1/2 cup raw cashews soaked for 2 hours (or in boiling water for 20 minutes)
  • 3/4 cup vegetable broth
  • 1/2 tsp tumeric
  • 3/4 tsp salt
  • 1 tsp dried mustard
  • 2 tsp lemon juice
  • pinch of black pepper
  • smoked paprika for garnish
To make:
Preheat oven to 350F, cut potatoes lengthwise, spray with cooking spray or drizzle with olive oil. Place cut side down on parchment lined baking sheet and bake for 30 minutes (or until fork tender).

While the potatoes are baking, place drained cashews into high speed blender and blend with vegetable broth and tumeric until smooth.

Once potatoes are cooked and cooled enough to handle. Scoop out the centers, leaving about 1/4 inch around the sides.  Add the scooped potatoes to a large bowl and mash while still warm.  Add cashew cream, mustard, salt, lemon juice and pepper and mix well.  Taste and adjust seasonings as needed.  

Chill mixture in fridge for 30 minutes to firm up.  Once chilled, fill the scooped potatoes with the filling with a spoon or pastry bag.  Sprinkle with smoked paprika and serve.
Can be served cold or at room temperature.


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