Spreading Love Where Needed

This is very different than any other post I’ve written, but I want to just spread some love towards some awesome crowd funding projects I’ve had my eyes on lately. Especially right now where it seems like world love is dwindling and hopelessness increases. Check out these projects I support, maybe you’ll find something you’re interested as well. And then let me know of any fundraising you are supporting right now so I can check it out as well!!

  1. Fellow runners will appreciate this! Help empower women around the world by donating to Team 261 Fearless, a women’s running charity that my friend Kaila is fundraising for this month! [HERE]
  2. Empower refugees through work exchange opportunities & community engagement. Karavan is smartphone & web application designed to empower refugees and provide a platform to facilitate interactions and exchanges between refugees and residents around the world. BONUS ASPECT if you donate $25 you get a sweet “Nasty Women & Bad Hombres” long sleeve which is really cool to me hahah. [HERE]
  3. Help expand the product line of a company I personally enjoy, and you might already, too!! Health Warrior is developing a new Mexican Chocolate Chia Bar created for the Tarahumara of Mexico and Operation Farm & Run. Really impressive work by a natural foods startup company. [HERE]
  4. As a cyclist, this project to create a unique journal really excites me. My Bicycle Trips offers a new, yet classic, way to write down every moment you spend while out riding your road bike. Some things are best remembered forever! You can write down anything from what you ate beforehand, how you felt during the ride, who you were with, the weather, hydration level, etc. It’s a true training journal meets special moments memory log. I want. [HERE]
  5. Help decrease animal fur consumption by supporting CanFur, a project aimed to provide easy access to quality, affordable faux fur in Canada. Faux Fur is hard to find in Canada; it’s expensive and the quality is often dodgy. Although I don’t live in Canada, as a cosplayer and just a female that enjoys fashion, I understand the struggle of finding faux fur. So any means to make that easier, I support! [HERE]
  6. This one I’m a little iffy about, but if coMra Palm truly does relieve pain through self treatments on the go, I’m all for it! I struggle with fibromyalgia, and sometimes I wind up in public situations where the pain just becomes overwhelming and unbearable. Having a device like this would be heaven-sent. I question the effectiveness of it, but the concept I support. [HERE]

Learn healthy, plant-based eating in 6 weeks from me.

All Eyes On… [8]

All Eyes On: the edition in which I profess my obvious massive lady love for minimalistbaker. And thai food. Ain’t no shame about it, either.

this thai peanut zucchini noodle dish. refreshing!

this pea pesto pasta with sundried tomatoes. drooool.

these spicy red curry cauliflower wings. so genius.

this thai salad with peanut tempeh. thai food<333

this cauliflower tikka masala. flavorful!

this thai butternut squash red curry. all the curry!

this indulgent chocolate chip skillet cookie. easy enough!

this lower carb peanut butter skillet cookie. peanut buttahhhh.

this vegan chocolate cake with almond butter buttercream. omfg im done.

this vegan tomato “tuna” sushi. vegan tuna what?!?

these rainbow dumplings. soooooo pretty.

[ this is everything I currently have my eyes on. leave any links you’re currently loving, below! ]

Learn healthy, plant-based eating in 6 weeks from me.

Vegan Buffalo Chicken Bites

Ooh baby ohh mannnn. Vegan buffalo chicken bites are one of the few things I never expected to enjoy so thoroughly in my lifetime. But! This recipe is so satisfying; it’s true comfort food at its finest. To make it even more outstanding, it was so absolutely simple to make! At the essence of it, it reeeally only requires 5 ingredients.

Vegan Buffalo

Honestly? I don’t even remember how this evil genius idea come to fruition. I just know that all of a sudden it was a plan for me and Nick to execute, and execute it we did! After the first bite, I just sat in disbelief. I mean, I assumed it would taste pretty good? But because of the simplicity of the recipe, I wasn’t sure exactly how much of a wow-factor it would have. Buuuutt…wow.

Vegan Buffalo

I knew immediately that I wanted to share this recipe with the world. Although it’s not the “healthiest” recipe in the world, it’s fun. It’s vegan. Why not. The superbowl is just around the corner, and there couldn’t be a more opportune time than now to make this for a crowd!

Vegan Buffalo

You can really vary this to your liking. For exampleeee.. we tried out 1) the frank’s buffalo sauce (my favorite) and the 2) tabasco buffalo sauce. I preferred the Frank’s but I think Nick liked the fiery flavor of Tabasco better. We also tried 1) vegan ranch (my favorite) and 2) vegan blue cheese (nick’s favorite). Both were great, so go with whatever you prefer! Or both. Because yum. Lastly, you can use whatever high-heating oil you prefer. We used canola oil, but I know many would prefer something like grapeseed oil or safflower oil. Your call!

As a meal, Nick and I managed to completely hammer this down together; however, I admit that we were both very stuffed. That is why I suggest this serves 2-3 as a stand alone meal, but it would definitely serve more as a snack or party appetizer.

Vegan Buffalo Chicken Bites

Serves: 4-5 (for snacking), 2-3 (as a meal)

Buffalo Bites

  • 1 bag Beyond Meat chicken strips, thawed
  • 1 cup unbleached all-purpose flour
  • 2 TBSP nutritional yeast (Optional)
  • 1/2 tsp smoked paprika
  • sea salt and pepper, to taste
  • ~1/2 cup water
  • grapeseed or canola oil, for cooking
  • Frank’s RedHot Buffalo Wings Sauce (or other vegan buffalo sauce)

For Dipping

In a medium sized bowl, combine the flour, nutritional yeast, paprika, salt, and pepper. Slowly add the water, whisking until a thick batter is formed. You may need more or less liquid, so just mix slowly until desired consistency is reached. Prepare the “chicken” by cutting the Beyond Meat strips into bite-sized pieces.

In a skillet, begin to heat 2-3 TBSP of oil for pan frying the bites. You want just a thin layer of oil, ~1 cm in depth, not too much. Once heated, coat your chopped Beyond Meat strips in the flour batter, placing them one-by-one in the oil.

Cook each side for 3-4 minutes, until the batter bubbles and the bottoms turn a crispy brown. With this, it will be better to over-crisp the exterior rather than undercook. Once browned, flip and fry the other side another 1-2 minutes, until crisp. Remove from pan and set on a paper towel to cool. Repeat until all of the battered bites are cooked.

In a large bowl, combine the cooked chicken bites with approximately 1/2 cup Frank’s RedHot Buffalo Wings Sauce (or your favorite vegan buffalo sauce). Toss to combine and fully coat with the buffalo sauce, adding more sauce if needed. Once coated, remove the bites from the bowl and transfer to a serving tray.

Serve with Daiya Dairy-Free Ranch and/or Blue Cheeze.

Learn healthy, plant-based eating in 6 weeks from me.

Coconut Chocolate Chip Banana Bread (vegan, gf, healthy)

Sweet, cakey coconut chocolate chip banana bread ready to be snacked on. This go-to recipe is vegan, gluten free, and sugar free as well! Enjoy this healthy treat for dessert, a quick snack, or even a light breakfast.

Coconut Chocolate Chip Banana Bread

It is no secret that I absolutely love banana bread. I constantly have to stop myself from making banana bread, or else a good 80% of my diet would purely be banana bread. Something about the taste and texture of banana bread from the refrigerator just gets me every time. It is light, sweet, and so satisfying.

coconut chocolate chip banana bread

It is also fun to switch up the flavors with every batch! One of my all time favorites is still the espresso caramel swirl banana bread I made this summer. This time around, I decided to go for a coconut chocolate taste. Because who doesn’t love coconut?? If you don’t love coconut, just get out. Why are you even on my site?

Okay so for those of you who stayed, hi friends. I like you. You deserve some delicious coconut chocolate chip banana bread. Make yourself this sweet vegan, gluten free treat and rest easy knowing that it is completely healthy. As long as it’s not 80% of your diet, that is. :p

coconut chocolate chip banana bread

Coconut Chocolate Chip Banana Bread

Makes: 10 slices

  • 3 medium bananas, very ripe and mashed
  • 1.5 cups raw oats, ground into a flour
  • 1 cup buckwheat flour
  • 1/4 cup unsweetened shredded coconut
  • 1/2 TBSP baking powder
  • 1/4 cup baking stevia (Optional)
  • 1/2 dropped coconut liquid stevia drops
  • ¾ cup unsweetened almond milk
  • 1 Cocoa Coconut Square Bar
  • 1/2 oz. toasted coconut chips (for topping, I used dang brand)

Mash your bananas into a large mixing bowl. Then add the remaining ingredients (except for the square bar and coconut chips) and mix evenly. Cut the bar into small pieces, then incorporate it into the batter.

Spray a bread loaf pan with nonstick spray. Pour the batter in. Top with toasted coconut chips.

Bake at 350 F for 45-50 minutes.

Let cool 15 minutes, then cut into 10 slices. Enjoy!

Per slice: Approximately 170 calories; 4 g fat, 29 g carbs (4 g fiber), 4 g protein

Learn healthy, plant-based eating in 6 weeks from me.

Vegan Orange Chicken

Yes, vegan orange chicken can be done. If you’re looking for a healthy alternative for the super-fried Chinese restaurant classic, you’ve come to the right place! This simple vegan orange chicken recipe is oil free, light, and so completely delicious.

vegan orange chicken

So a little backstory. I’ve been trying to get more creative in the kitchen lately. Why? Because I’ve been cooking with someone instead of just for myself. When I cook for myself, I get into the rhythm of just making the same things over and over. You know that feeling, right? Meh, it keeps me happy. But I have to say it’s been amazing getting more creative with them. You may be asking who it is. OKAY I’ll stop being vague; let me introduce you to my boyfriend. World, meet Nick (imagine his face here and a handshake, just work with me).

Now that we’re all familiar…onto the food! This weekend we decided to make a veganized orange chicken dish. Nick is not vegan, but he likes orange chicken and is open to the idea. And I sure as heck love Chinese food myself, so why not make it! For the “meat” I used a mock meat made from soy. You can find these types of dehydrated strips at Asian markets or online. You just hydrate, and go!

The sauce…is so magical. Sweet, thick, with a slight kick. Honestly I would drink it. Too weird? You know you’d do it too. Even if you don’t have the mock meat, you can use it to toss vegetables, tofu, or tempeh in. Or all of the above! It’s worth making at least the sauce. Especially since it is completely vegan, oil free, and easy to make!

Vegan Orange Chicken

Serves: 4-6

  • 2 cups dehydrated soy strips
  • 1 lb snap peas (or snow peas)
  • 3 large carrots, sliced
  • 3 navel oranges
  • 2 TBSP soy sauce
  • 2 TBSP rice vinegar (or white vinegar)
  • 1/4 cup brown sugar
  • 3 garlic cloves, minced
  • 1 tsp grated fresh ginger
  • 1 tsp red pepper flakes
  • salt and pepper to taste
  • 2 TBSP cornstarch + 2 TBSP water

First rehydrate the soy strips. Place in a bowl of water and let sit for at least 45 minutes. After hydrating, strain from the water and press out any excess liquid.

Boil a pot of water, then toss in your snap peas and sliced carrots. Lower the heat and let cook while you prepare the orange sauce. Keep an eye on the boiling vegetables and strain from the water once softened.

Juice your navel oranges. It should wield approximately 3/4 cup orange juice. In a large sauce pan, mix the orange juice with the soy sauce, rice vinegar, brown sugar, garlic, ginger, red pepper, and salt/pepper. Bring to a low heat, stirring often. Once slightly simmering, slowly pour in the cornstarch/water slurry. You may not need all of the cornstarch mixture, so start by only adding 1/4 of the mix at a time, then stir and let thicken. If not thick enough, add more of the mix and repeat until the sauce is the thickness you desire.

Once the sauce is prepared, add the strained soy strips and vegetables to the pan. Lightly toss to incorporate the sauce and flavors, approximately 4-5 minutes. Remove from heat and serve with rice.

Learn healthy, plant-based eating in 6 weeks from me.

Cookie Dough Stuffed 1-Minute Cupcake (vegan, gf)

Food is so fun when you’ve got a healthy, cookie dough STUFFED microwave cupcake in front of your face. This 60-second recipe is vegan, gluten free, and sugar free as well! Fluffy and sweet with a hidden surprise, what more could you ask for?

Cookie Dough Stuffed

You know the joy you get when you find an unexpected cupcake? A friend brings you a cupcake when you’re feeling down, you randomly come to school to find someone baked 2 dozen cupcakes to share, or a coworker decides to treat you to dessert… Okay. Now. Imagine. You bite into that unexpected cupcake…AND IT’S STUFFED WITH COOKIE DOUGH. Now how do you feel. Yeah. Almost too excited to carry on right? Me too.

Cookie Dough Stuffed

I topped this flawlessly simple cupcake with a strawberry cheesecake icing and star sprinkles. Because stars seemed most fitting for the new year. This is yum. You need some yum. Make this for yum. It’ll make your 2017 prosperous…or something like that.

Cookie Dough Stuffed 1-Minute Cupcake

Serves: 1

Cake Batter

  • 1/4 cup buckwheat flour
  • 1 stevia packet
  • 1/4 tsp baking powder
  • 1/4 tsp vanilla extract
  • 1/4-1/3 cup unsweetened almond milk
  • 1 TBSP edible vegan cookie dough

Strawberry Cheesecake Icing

In a small bowl, mix all of your cake batter ingredients (except for the cookie dough). When you add the almond milk, you want to slowly add and mix simultaneously until the right batter consistency is reached. Once the batter is prepared, pour it into a small microwavable bowl or silicon cupcake mold. In the center of the batter, press down the edible cookie dough so that it is slightly covered by batter. Microwave for 60 seconds!

To make a delicious icing, mix cream cheese, protein powder, and stevia. Then, like the batter, slowly add water while mixing until a desired fluffy consistency is reached.


Learn healthy, plant-based eating in 6 weeks from me.