This blue hue has been on repeat lately. This polish is really long-lasting, especially with how my fast my nails have been growing.
The countdown is on to meet our sweet baby boy! I’m gravitating towards basic tees, comfy lightweight cardigans, and my favorite maternity denim and ankle boots (even though they’re becoming a little more difficult to zip on and off! haha)
My favorite weekend breakfast, vegan sausage patties, gluten free cinnamon raisin toast and fresh fruit. When in need of a caffeine fix, this Black & White Cold Brew with Almond Milk is pretty yummy!
Coloring eggs for Easter weekend.
The Freshly Picked team sent Baby H the cutest moccs! I can’t wait to stick his little feet in them!
One of my favorite lunch spots serves healthy Lebanese-American food. I love that they offer healthy and nutritious options on their menu like quinoa, kale, brown rice and fresh veggies. A dish I usually crave is made with well seasoned brown rice, beans, cooked vegetables, and topped with fresh Lebanese Salata. I had a serious craving for it and decided to recreate a version of my own. If you like food with a spicy kick, the mix of flavors is amazing!
Rice & Beans
1 Cup Della Basmati Light Brown Rice, uncooked
2 Cups Hot Water
1 “Chicken” Bouillon Cube (I used Celifibr Gluten Free Vegetarian Chicken Bouillon)
3 Cloves Garlic, minced
2 Tablespoons Parsley, dried
2 teaspoons Cumin
1 teaspoon Tumeric
1 teaspoon cayenne pepper
Pink Himalayan Salt, to taste
Fresh Ground Black Pepper, to taste
1 Carton of Simply Balanced Organic Low Sodium Three Bean Blend (at Target), rinsed
1/2 Cup Organic Frozen Peas
1 Organic cucumber, chopped
Campari Tomatoes, deseeded, chopped
Juice of 1 Lemon
1/4 Cup Parsley
Pink Himalayan Salt
Fresh Ground Black Pepper
Add bouillon cube to 2 cups hot water, mix well, and set aside to dissolve.
In a large pot, on medium heat, add olive oil and garlic and cook 1-2 minutes.
Stir in spices and rice and mix well, cooking for 5-7 minutes.
Add bouillon water and bring to a boil.
Reduce heat to low, cover and simmer for 25-30 minutes, or until water has absorbed.
While Rice is cooking, chop cucumbers and tomatoes. Add to a medium bowl, and add lemon juice, parsley, granulated garlic, and salt and pepper to taste.
When rice is done cooking, add frozen peas, and beans, and stir well. Let cook 5-7 minutes. Add salt and pepper to taste.
Add rice & beans to your bowl and top with fresh salata. Enjoy!
*You can easily add grilled chicken to this dish, as well!
Happy National Pizza Day! Pizza is one of my biggest weaknesses and (& biggest cravings!) So I try to make it as guilt-free as possible whenever I make it myself. Gluten free/vegan crust isn’t exactly the most cooperative recipe to make most of the time. I found this recipe, which if rolled out thinly, and added flour, it has been the most successful crust recipe I’ve made thus far.
Vegan Pizza Toppings
San Marzano Tomatoes, blended in blender
Daiya Vegan Mozzarella
Fresh Basil, chopped
After following the crust recipe, and baking accordingly, I evenly spread the pureed San Marzano tomatoes to the crust by the spoonful. Next I sprinkle granulated garlic. I cover with vegan cheese shreds, then top with sliced mushrooms and fresh basil. The ingredients marry together so well for a subtle burst of flavor.
I’ve been obsessed with the simplicity of this app, that pays you for scanning your grocery, beauty, and apparel receipts. Cash accumulates quickly, and you can transfer it into your Paypal account at any time. (Get a $10 bonus for signing up with this link or using this referral code: ethxieu when signing up with the app)
Shakeology has been apart of my daily morning routine for the last year. Vegan Chocolate is my go-t0, but Monday launched the newest flavor, Cafe Latte. If you’re a coffee lover it’s a must try, all the benefits sans the caffeine! (Cafe Latte is not vegan)
I usually make a couple vegan dishes for Thanksgiving, but ironically this is the first year I’m actually making Thanksgiving-inspired dishes, instead of my usual go-to’s. I’ve rounded up some yummy recipes, that I can’t wait to try next week. All recipes are vegan & gluten free. What are your favorite Thanksgiving dishes?
This homemade “chicken” soup is essential this weekend, while I’m feeling under the weather. I switched up this recipe a little by adding gluten free noodles and vegan chicken. It can easily be swamped with chicken, for a non-vegan version.
2. Get a start on your Holiday shopping, while staying warm and cozy. Enjoy 25% off your entire purchase at Kate Spade and Saks. Kate Spade code: INDULGE | Saks code: THANKYOU
3. Looking for Fall inspo? Check out the tablescapes, decor and recipes that have me inspired.
I’ve been making this insanely delicious banana bread since college. I adapted the recipe from this cookbook, and swapped some of the ingredients to make it gluten-free. Even though it’s vegan, people still rave about it being the best banana bread they’ve ever had. It’s a must try for Sunday morning!
**Update replace, 1 cup mashed banana with 3 overripe medium organic bananas for best consistency **
It’s been feeling like Fall as of late (and I love it!) I had a serious craving for tortilla soup yesterday and I found this amazing recipe. Using fresh veggies from a local farm, this soup was so delicious! It’s vegan and gluten free, but you can easily add shredded chicken to it for a chicken tortilla soup. I added gluten free, GMO-free tortilla strips, instead of making my own. Such a great dish for a Summer transition into Fall.
I make a big bowl of hummus weekly to dip fresh veggies in to snack throughout the week. I decided to switch it up a bit and add a flavorful spin on my usual recipe. This makes a large bowl, great for entertaining, parties, and pot lucks.