Friday, August 31, 2018

{Photography} Baby B

I had an impromptu photo session with this handsome guy recently.

 Can you stand the cuteness?
He was just about to start crawling so he did not want to stay in one position at all.
 I had to be quick to capture that sweet little face.
 See, he was so close!!
His GG made him smile and her shirt tassel kept his attention (for a quick sec!).  What a cutie pie!

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Wednesday, August 29, 2018

Wordless Wednesday 08.29.18

This friendly toad has been at our front door almost every night. I think he/she is attracted to the many bugs around our porch light but I did some research about the symbolism of a toad crossing your path to see if there was any other meaning.
In almost every culture, the toad symbolizes good fortune and luck. "If this creature presents itself to you, it means the success you are waiting for is drawing near....it is a continuous reminder not to doubt yourself." {source} Sounds good to me!

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Monday, August 27, 2018

{Recipe} Whole Roasted Cauliflower


I don't know about you, but those Tasty videos get me and when I saw this recipe for a Whole Roasted Cauliflower, I just had to try it!
 Ingredients:
1 head of cauliflower
1/2 cup tahini
3 TBS olive oil
2 tsp turmeric
2 tsp paprika
1 tsp garlic powder
1 tsp chili powder
1 tsp cumin
1 1/2 tsp salt(the recipe called for 1 1/2 TBS but that was WAY too much)
3 cloves garlic, sliced
optional for serving:
pita 
tzatziki sauce
fresh cilantro
 To make:
  • Preheat oven to 400 F.
  • Prep cauliflower by washing, then cutting off leaves and leaving core stem to hold it together (see photo).
  • Flip over and place cauliflower stem side down on parchment lined baking sheet.

 {slicing up the garlic}

  •  In a small bowl whisk together tahini, olive oil, turmeric, paprika, garlic powder, chili powder, salt, cumin and garlic.


  •  Pour tahini mixture over cauliflower.


  •  Use your hands to spread the sauce so it covers the entire head of cauliflower.


  •  Bake cauliflower for 1 hour and 15 minutes, tenting with aluminum foil halfway through the cooking time.


  • Remove from oven and cut cauliflower into pieces to serve.
  • You can serve with pita, tzatziki sauce and cilantro.
The cauliflower comes out so tender, flavorful and delicious!

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Friday, August 24, 2018

Four On Friday

Happy Friday! Here's what I've been...

1) Watching...College Girl and I have seen two movies in two weeks. woo hoo!

We loved it, not as good as the first one but still fun!

We really loved it! Bring back those rom coms!! YES!

2)Feeling...I got to take College Girl to yoga with me and this is how I felt after class!  Thank you Snapchat filters!
3 & 4)Eating..I got to go out to lunch two times this week.
 Once with Mr. Click where I had this amazing Hot Kale dish (kale, chick peas, quinoa, red peppers, avocado in a coconut curry sauce).
And with my mom who got to see CG before she leaves for school.
What have you been up to?

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Wednesday, August 22, 2018

My Essential Kitchen Tools-Part 1

There are certain items that I use multiple times a day in my kitchen. They are my workhorses and I don't want to live without them.

1)Hands-free can opener. I open a lot of cans every day and having this battery powered hands free version makes my life a lot easier.
Once I got the hang of using it, opening cans was a breeze!
2) Lemon/lime Press: I love using fresh lemon juice when it's called for in a recipe so having this citrus press is so helpful for getting the most juice out of the fruit and not letting the seeds sneak out.
3. Mini colander: I have two of these little guys and they get a lot of use daily. They are the perfect size for draining and rinsing a can of beans.  They are also great for rinsing off a pint of berries or cherry tomatoes then holding them on the counter and looking cute while doing it.
4) High Speed Blender. I use my Vitamix almost every day and sometimes multiple times a day. It's invaluable for making smooth sauces and dressings.
Like my Vegan Cannellini Bean Sour Cream which I make almost every week.
5)Tofu Press: I wanted one of these for a long time before I finally got one last Christmas (it was on my list). It's not a necessity but it makes pressing the liquid out of tofu a breeze.  Pressing the liquid out of the tofu gives it a much firmer consistency for recipes.
I like to press it then cut it into cubes and marinate in some liquid aminos, garlic & Dijon mustard.  I roast it in the oven on parchment paper and the tofu comes out crispy, flavorful and delicious!  It would have been nice to have when I made this Crispy Fried Tofu recipe back in 2012!
What are your kitchen essentials that you can't live without?

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Monday, August 20, 2018

{Recipe} Easy Spinach Pesto Pasta

I was in a weeknight cooking rut when I went back to my Pinterest board in search of an easy dinner we'd all like.
I had an abundance of fresh basil so I knew pesto would be a good option.
 Ingredients:
(For the pesto)
1/2 cup raw cashews
6 cups loosely packed fresh spinach leaves
1 small bunch fresh basil
1/2 cup non dairy milk
1/2 lemon, juiced
1/2 tsp salt
black pepper to taste
(For the pasta)
8 oz pasta (I used farfalle/bow ties)
1/2 small yellow onion, diced
2 cloves garlic, minced
1/2 cup reserved pasta cooking water
To make:

  • Cook pasta according to directions on package. Drain and keep warm. Reserve 1/2 cup of the cooking water.
  • While the pasta is cooking, heat some water (or olive oil) in a pan on medium heat and sauté the onion until soft and slightly brown. Add the garlic and cook for a minute or so until garlic is fragrant.  Turn off heat.

  • Make the pesto. To a blender or food processor add the cashews and process until crumbled. 
  • Add the spinach, basil, non dairy milk, lemon juice, salt & pepper. Pulse the mixture, scraping down the sides if necessary.  Process until the spinach and basil are finely chopped.

Look how green and fresh it is!
To assemble:
  • To the pan with the onions and garlic, add the pasta, pesto sauce and reserved water.  Fold gently to combine and cook on medium low until the sauce thickens. 
  • Taste to adjust any seasonings and serve warm. I served ours with some veggie sausage crumbles.  Original recipe here.
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Friday, August 17, 2018

Four On Friday

Cheers to Friday! Here's what I've been...

1.) Enjoying...walks in the park when it's not too hot (or raining!!).
 Having some coffee on a weekend walk is an especially nice treat!

2)Deja vu-ing all over again? I won the Kinky Boots ticket lottery AGAIN!  I got to see it with City Girl and it was just as amazing as the first time!
This time we got some prosecco in Kinky Boots cups!
3.Photographing...impromptu photo shoot at Ikea with my niece.
4. Making...did you see my new recipes on the blog this week?

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Thursday, August 16, 2018

{Recipe} Coconut Cream Energy Bars



These bars are a spot on copycat of Coconut Cream Larabars, so if you're a fan of them or coconut in general stick around.
Ingredients:
15 Medjool dates, pitted
1/2 cup raw almonds
1/2 cup raw cashews
3/4 cup shredded unsweetened coconut
2 TBS coconut oil
2 TBS water

To make:
  • Process almonds, cashews and coconut in a food processor until finely ground.


  • Add dates, oil and water. Process until a dough forms.


  • It should hold together if you pull some out with your hand to check that it's ready.


  • I like using a loaf pan for my bars. Line with parchment paper and place dough mixture into pan. You can also use an 8 x 8 baking pan.


  • Press down mixture with your hands to pack it in well. I use this roller to help get it evenly pressed down.


  • Refrigerate for at least an hour to set the bars.  Cut and wrap individually or store in an airtight container.

  • They should last a few weeks in the fridge (if you can keep them around that long).  They make a good snack, healthy dessert or even breakfast on the go!

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