Cooler weather, changing leaves, and festive days are upon us! Fall is here and along with it are the flavors of the season. If you’re like me, you love snacks of all kinds. However, I particularly love ones that can be prepped ahead of time and taste like a treat! My new favorite parfait is just that. It combines my love of chocolate with some pumpkin pie flavor to form a creamy and delicious snack. It also includes chia seeds to give it a nutritious boost.
With Valentine’s Day being tomorrow, many have been rushing to grab those last minute gifts and treats for that special someone. While those can bring a smile to someone’s face, I’m always a fan of homemade gifts. However, with several of us always on the go, making anything seems like it would take too much time. Enter in this fast and surprisingly easy recipe to make something sweet and thoughtful. All you’ll need is two—yes, you read that right, just TWO—simple ingredients to make these chocolates with the option to add in some items for a little oomph..
Here’s what you’ll need:
If you haven't noticed by now, I have a serious love for miso soup! Making my own at home allows me to toss in a bunch of veggies, tofu and rice noodles to make it hearty. We've been having some rainy and chilly weather here in Georgia, so it's the perfect time to share an updated version of my soup. Cozy up with a bowl this weekend and let me know what you think!
No matter the time of year, I can always enjoy a warm bowl of oatmeal for breakfast. It's simple, healthy, filling and can be done in under 10 minutes.This particular recipe was inspired by me craving chocolate one morning. This creamy, satisfying bowl of oats also includes almond butter. For me, chocolate and a nut butter is always a winning combination! Add some fruit on the side and you have a great way to start your morning. Try it out and let me know what you think!
Coming from a Caribbean background (both Trinidadian and Guyanese), island foods from this region have been a part of my life since childhood. Even being plant-based, I’m still able to enjoy several of the same foods and flavors that I love and hold dear. Some dishes are already plant-based as is, while others may just require a simple swap of an ingredient. Fortunately, I have a few Caribbean restaurants in my area that make it convienent to just pop in and out when I’m craving a patty, rice and peas, curry, sorrel, etc. Now at home, (depending on what you’re cooking) some items call for longer sessions in the kitchen, which may not always fit into the schedule. Insert my new bestie, the Instant Pot! I recently received one as a gift for my birthday and the first thing I made with it was rice and peas. It turned out great—-and quick! So I’m excited to share this recipe with you.
Happy Spring! Now that we're coming out of the colder months, I'm craving lighter foods. In the winter I crave the savory, heavier, warming foods and it's just the opposite as the weather warms up. This salad is great before a meal or as a lighter lunch or dinner (add more quinoa and avocado as needed). It consists of raw veggies plus a little sweetness, some zing, a bit of crunch and some grounding to keep you full.
It’s the holiday season which means it’s time for festive food and drinks! One of my favorites unique to this time of year is egg nog. When I was growing up, my mom and I looked forward to enjoying it throughout the season (especially with cinnamon sprinkled on top). The combination of sweet, creamy, spiced goodness is one I could honestly enjoy year-round. I loved it as a kid as ice cream too! Now being plant-based, I prefer dairy-free nogs made with almond and coconut milk. I whipped up another way to enjoy it this year, in the form of a milkshake. Use your favorite nog to blend up this quick and delicious holiday treat!
During the colder months, we typically crave more warming foods (or at least I do!). Soups, although usually thought of as lighter meals, can be quite filling as well. One of my personal favorites to make is my own mix of a miso and vegetable soup. It’s a quick meal that can be thrown together with your preference of veggies and noodles as a foundation.
While I love some of my favorite staple foods, I enjoy trying new recipes to mix things up a bit. During the week I tend to go for quick breakfasts (smoothies, oats, etc. ) that are easy to grab and go. However, on the weekends I like to slow down a bit and make a bigger breakfast. I was recently craving pancakes and I found a recipe with a title that really spoke to me---Minimalist Baker's Vegan Chocolate Chocolate Chip Pancakes. Double chocolate? Sign me up! If you are not familiar with minimalistbaker.com, they share their plant-based recipes (that are also mostly gluten-free or offer gluten-free suggestions depending on your preference) that typically take 30 mins or less to make.
First, I gathered the ingredients. (not pictured: vanilla extract & pink Himalayan salt)
I made a couple substitutions based on the ingredients I already had:
I absolutely love smoothies! They are a quick and convenient way to boost your health at any time of the day. You can squeeze in a solid source of fruit, veggies, antioxidants, nutrients, etc in one punch. An added bonus is that by it all being blended in a smoothie, it makes it that much easier for our bodies to digest. Here's a smoothie recipe I like to use when I need an afternoon pick-me-up, an energy boost before (or after) the gym or just a delicious snack.