food

Cake Batter Cookies

cake batter cookies

Sometimes I just get into total baking mode. Particularly, when I’m perusing Pinterest and come across a fun recipe. This one happened to look cute, smell yummy and be super simple. A great recipe when you need a dessert in a pinch! Granted I don’t actually try any of the non-vegan recipes I bake.. I promise they get good reviews! I can’t wait to try a festive red, white & blue version for the 4th of July!

20130618-153601.jpg
Ingredients

  • 18.25 oz Box of French Vanilla Cake Mix
  • 1 t Baking Powder
  • 2 Eggs
  • 1/2 C Vegetable Oil
  • 1/2 t Vanilla Extract
  • 1 C Sprinkles

cake batter cookies

Preheat oven to 350°. Mix together cake mix and baking powder in a large mixing bowl. Set aside.

cake batter cookies

Mix together eggs, oil and vanilla in a small mixing bowl.

cake batter cookies

Pour egg mixture into cake mixture and mix well.

cake batter cookies

Add sprinkles and incorporate well.
20130618-153522.jpg
cake batter cookies
cake batter cookies

Use cookie/ice cream scooper to scoop out dough and place on baking sheet.
20130618-153530.jpg

cake batter cookies

Bake 10 minutes. Let cool for 5 minutes, cookies will be very soft when they come out!

cake batter cookies

20130618-153543.jpg
cake batter cookies

Enjoy!

Raw “Pasta” Salad

20130521-154846.jpg

 

20130521-154830.jpg

20130521-154856.jpg

20130521-154838.jpg

20130521-154909.jpg

It’s the start of Summer which means BBQs, picnics and cookouts will soon start to fill your weekend agenda. This raw “pasta” salad is a healthy option for a hot day, and loaded with flavor and antioxidants.

Ingredients:

  • Zucchini
  • Carrots
  • Jicama
  • Tomato
  • Pumpkin Seeds
  • Fresh Ground Pepper
  • Oregano
  • Basil
  • Parsley
  • Garlic, minced
  • Apple Cider Vinegar
  • Red Wine Vinegar
  • Fresh Squeezed Lemon
  • Optional: Drizzle of Olive Oil

Using a vegetable spiral slicer, slice the zucchini and carrots. Chop tomatoes and jicama. Add pumpkin seeds and spices and vinegar to taste. Mix together and serve!

Superfood Veggie Bowl

Superfood Bowl #vegan #glutenfreeThis is my favorite lunch recipe, it’s filled with a variety of color and flavors and packed with amazing beauty foods and nutrients for great hair, skin and fat burning properties. It’s best made in bulk to enjoy throughout the week, since the recipe includes multiple steps.

Yields: 1 Serving

Ingredients

  • 1/2 C Water
  • 1/4 C Quinoa
  • Dried Spices: Rosemary, Basil, Oregano, Paprika, Nutritional Yeast, Chili Powder, Garlic Powder, Fresh Ground Pepper
  • 1/4 C Broccoli
  • Too Delicious To Dip Sweet Potato Fries
  • 2 C Kale
  • 1 T Coconut Oil
  • Handful of Clover Sprouts
  • Handful of Crunchy Sprouts
  • 2 T Raw Pumpkin Seeds
  • Organic Apple Cider Vinegar
  • Organic Balsamic Vinegar

Superfood Bowl #vegan #glutenfree

Bring water, seasoned with rosemary, basil and oregano to a boil. Add quinoa, cover and let simmer 15-20 minutes. Once water is absorbed, fluff with a fork.
Superfood Bowl #vegan #glutenfree

Season broccoli with fresh ground pepper, oregano, paprika, and nutritional yeast, then drizzle coconut oil and bake in oven/toaster oven on 450 degrees F until slightly browned. (About 10 minutes)
Superfood Bowl #vegan #glutenfreeAfter whipping up a batch of Too Delicious To Dip Sweet Potato Fries, layer over broccoli.
Superfood Bowl #vegan #glutenfree

Next, make a batch of crispy kale. Wash and dry thoroughly, and place in a mixing bowl. Season with chili powder, garlic powder, paprika, nutritional yeast, and oregano. Drizzle coconut oil and bake at 450 degrees F, until crisp. (Around 15 minutes)

Superfood Bowl #vegan #glutenfree

Layer crispy kale into bowl.
Superfood Bowl #vegan #glutenfreeAdd a sprouts, crunchy sprouts, pumpkin seeds, and vinegar.
Superfood Bowl #vegan #glutenfreeSuperfood Bowl #vegan #glutenfreeEnjoy!

Run for the Roses

Run for the Roses - Derby Day

Mint Juleps | Dress | Headband | Clutch | Printable | Centerpiece | Shoes | Cupcakes

Whether you’re throwing on a fancy hat and joining the festivities, or solely derby dreaming, grab a mint julep and get inspired. These cupcakes alone, make me want to throw a bow tie & bourbon themed soirée!

Blueberry Protein Smoothie Bowl

Blueberry Protein Smoothie Bowl

I’ve been so inspired by Ella Woodward of Deliciously Ella lately. She’s always posting delicious smoothie bowls on her instagram, so finally, on Friday I decided to whip of a version of my own. I’ve had one every morning since! They are absolutely delicious, and packed with protein and superfoods.

Blueberry Protein Smoothie Bowl
Blueberry Protein Smoothie Bowl

Blueberry Protein Smoothie Bowl

1 C Frozen Blueberries
3/4 Banana
1 Packet of Perfect Fit Protein (or scoop of protein of your choice)
2 t Cinnamon
1 T Hemp Hearts
1 T Ground Flax
1 T Chia Seeds
1 T Almond Butter
1/4 C Unsweetened Almond Milk

Place all ingredients in blender, and combine until smooth. Top with flax seeds, hemp hearts, unsweetened shredded coconut, goji berries, and the remaining banana.

Blueberry Protein Smoothie Bowl

Five Facts

Two fab blogger friends, Sarah and Taylor recently tagged me in their Five Facts Posts. So I’m sharing five fun facts you may not have known about me, and tagging these stylish gals to give it a go Caity, KendallAngela & Alexa, BethannDonnaAlex and Lynsey. (I couldn’t pick just five! 😉 )

bikini

1. I don’t match my swimsuits or mani-pedis. These are two examples where you have the most room to have fun with fashion. I love mixing and matching prints and complimenting colors.

portobello, kale & chickpeas

2. I’ve been a vegetarian for 17 years, and a vegan for 7 years, and within the past year I became gluten-free. Since I was a child, I never understood the concept of eating meat, and I always went with it to it. I’ve eliminated things like refined sugar, and artificial coloring, because I like sticking to whole foods, and lucky for me, I’ve never met a vegetable I didn’t like. 😉

IMG_1716

3. I love baking and decorating. Before an exam in college, baking was always the best stress-reliever for me. I was always whipping up my the best ever banana bread recipe (no really, it’s called that) or pumpkin chocolate chip cookies from this cookbook. Styling cupcakes, a coffee table or an ensemble share a creative aspect that I love doing.

organization

4. I love to organize. This totally ties in with the fact of starting my own personal style consultation business. See my closet organization tips here. I’m definitely OCD when it comes to my closet. It’s organized by category, color and then sub-categories. These lucite organizers keep my nail polish and lipstick addictions under wraps.

Five Facts | The Subtle Statement

5. I subscribe to 19 magazines monthly. I can’t get enough knowledge and inspiration from fashion, home decor, and fitness. I tear out pages that inspire me and place them in a binder (trailing back to the OCD), it serves as inspiration for outfits, decorating, and new toning routines and recipes.

Quinoa, Squash, Avocado, and Microgreen Timbale Stacks

20130416-120750.jpg

I’ve been making my way through Kimberly Snyder’s newest book, The Beauty Detox Foods. It’s filled with superfood recipes to promote healthy skin and hair and transform your body. This recipe is full of a variety of different flavors and great to make ahead and store in individual containers.

20130416-120802.jpg

20130416-120809.jpg

20130418-203704.jpg

Friday Finds

I’ve been on the hunt for the perfect black leather jacket for ages. I scooped up a Michael Kors version while in LA.

I’m in love with the color palette of this photo. It was a perfect day for an outdoor brunch.

As you may know, I have to stop by Drybar whenever I’m visiting a lucky city that has a location. Getting a Drybar blowout at home? Yes, please! I’m really impressed with these fab products. [1|2|3]

It was such a delight coming home to warm weather and sunshine. I couldn’t wait to throw on my running shoes and go outside.

I just purchased a juicer, and I’m borderline obsessed. Spinach, cucumber, celery, apple & lemon is my current favorite combo. I’d love to hear your favorite juice recipes!

Cali Bound

En route to la la land for Lucky Magazine’s FABB Conference, I took an early morning flight from Pittsburgh. I was delightfully surprised when I stepped off the plane in San Francisco to see the array of great shopping. I ventured into Mango and spotted a pair of distressed skinny jeans in a light wash, that make a great Spring staple, and a pair of embellished denim shorts.

On the search for healthy options, I came across Fraîche, a homemade, organic yogurt spot, offering fresh pressed juice, and gluten free, vegan yogurts, I was definitely in my glory. San Fran is holding the top spot of favorite airports, thus far.

After a short flight to LA, I headed to my favorite LA spot, The Grove, to meet up with my friend I am staying with for a little shopping.

I was so happy to be in the Cali sun, and inspired, found an bright hued ensemble to wear to Day 1 of the conference.

Heading over to the Farmer’s Market, we had dinner at The Veggie Grill, which has a kale salad that was to die for, (definitely my new favorite spot!)

Stylehaus hosted a pre-fabb soiree, equipped with cocktails, beauty and great gifts. I can’t wait to try out the Aloxxi line of product.

Taco Tuesday

Taco Tuesday

I have a serious weakness for Mexican dishes! I put a healthy spin on your typical Taco Tuesday, minus the calories, but full of flavor. The superfood loaded dish makes it a guilt-free indulgence.

IMG_4600

Yields 1 Entree Sized Serving

1/4 C Quinoa, dry

2 C Hearts of Romaine, chopped

1/2 C Black Beans, no-salt added or dried & cooked

1/4 Avocado, sliced

1 Roma Tomato, diced

1 T Salsa

Juice of Fresh Lime

Wow-A-Chihuahua (Whole Foods) or your own blend of cumin, cayenne, garlic, chili, cilantro, onion & red pepper

Fresh Cilantro

  • Place quinoa in a pot with 1/2 C water, and bring to a boil.
  • Once boiling, cover and let simmer, until the water is absorbed.
  • Once quinoa is finished cooking, mix in Mexican Seasoning and lime juice, and stir well.
  • Chop romaine and place in a bowl.
  • Scoop the seasoned quinoa onto the greens.
  • Add the remaining ingredients, and top with salsa.

IMG_4603If you’re craving delicious tacos, this south of the border recipe brings all the flavor.

2-3 Small Organic Corn Tortillas

1/4 Avocado, Chopped

1 Small Roma Tomato, Chopped

1-2 T Daiya Pepper Jack

2 t Wow A Chihuahua

Juice of 1/2 Fresh Lime

Layer ingredients on tortillas, and bake in toaster oven until cheese is melted.

Enjoy!