Food, Health and Wellness, Organic

OMG! These are so F*$^nG Delicious.

Pardon my French, the cookbook we used is titled Thug Kitchen, eat like you give a fuck.  So, naturally, I thought it was an appropriate and catchy title.  And, two!  They really are that good!  Hope you make them, because…YOU WILL LOVE THEM!

You’ll want to plan ahead a bit.  Once you make the dough, you’ll have to chill it for at least an hour and for up to two days.

1 1/2 cups of whole wheat pastry flour (We used organic all-purpose flour – from Walmart – cheap.)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2/3 cup chilled almond butter (from Walmart)

1/3 cup brown sugar

1/3 cut white sugar

2 tablespoons ground flaxseed (from Walmart – big sized container)

3/4 cup almond milk (from Walmart)

1 1/2 teaspoons vanilla extract

1/2 to 2/3 cup semisweet chocolate chips (ideally, organic; Publix has BOGO right now on the regular)

When you’re ready to use your dough, preheat your oven to 350 degrees Fahrenheit.

Line your baking sheet with parchment paper.

Make spoonfuls of dough and, off you go!

Bake for 15 – 18 minutes.  I like somewhere around 16 minutes and 23 seconds.  Give or take.  ;P

Let cool for ten minutes.

And, then, oh, boy…so happy for you!  🙂

Congratulations!  lol

Lisa

P.S.

Don’t cha think they’re light and fluffy, but, not too?

 

Plikaitis, K. (2014). Thug Kitchen – eat like you give a fuck. New York, New York: Macmillan; Rodale.

 

 

 

 

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Food, Organic

Blueberry Muffins, Vegan Style!

Hi, friends!  Just made these and, they are yummeeee!…light, fluffy, a little bit of crunch, yet smooth…all at the same time.  🙂
Vegan Blueberry Muffins
Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Servings: 12
Calories: 160 kcal
Ingredients:
  • 1 cup plant-based milk
  • 1 teaspoon apple cider vinegar
  • 2 cups all-purpose flour
  •  teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup + 2 tablespoons granulated sugar
  • ¼ cup + 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • zest of 1 lemon
  • 1½ – 2 cups fresh blueberries
Instructions:
  1. Preheat the oven to 375F. Line a muffin tin with baking cups and set aside.
  2. In a small bowl combine soy milk and apple cider vinegar. Set aside to allow milk to curdle.
  3. In a larger bowl combine flour, baking powder, baking soda and salt. Set aside.
  4. Mix together sugar, canola oil, lemon zest, and vanilla extract. Add soymilk/vinegar mixture and stir to combine. Stir in the dry ingredients until well incorporated. Be careful not to overmix – a few lumps are okay. Fold in blueberries.
  5. Spoon into muffin tins, filling each cup about ¾ full. Bake for 20-25 minutes until a knife inserted in the middle comes out clean.
  6. Remove from heat and allow muffins to cool before removing from pan.

Love,

Lisa

www.mydarlingvegan.com

Food, Organic

These are Delicious! Peanut Butter-Oat Energy Balls

And, they’re so simpleJust my style!  (most of the time ;P)  Yours?

  • 3/4 cup chopped Medjool dates (we get an organic bulk bag at B.J’s)
  • 1/2 cup organic rolled oats (Walmart and Publix are affordable)
  • 1/4 cup natural peanut butter
  • Chia seeds for garnish (we leave these out…probably should include ’em!)

-Soak dates in a small bowl of hot water for 5 to 10 minutes.  Drain.

-Combine the soaked dates, oats and peanut butter in a food processor and process until   very finely chopped.  Roll into 12 balls.  Garnish with chia seeds, if desired.  Refrigerate   for at least 15 minutes and up to 1 week.

To make ahead: Refrigerate airtight for up to 1 week.

Hope you find they’re worth your time making.  You just may repeat often.  😉

xo,

Lisa

http://www.eatingwell.com/recipe/258084/peanut-butter-oat-energy-balls/print/

Health and Wellness, Organic, Skincare

Turn That Frown Upside Down and, “Wear Makeup Wednesday!” ;) Here are some tips…

these are for particular attention to our eyes and lips

For our brows…

  • pluck any strays
  • apply a brow fiber formula product and highlighter – the fiber formula helps to fill in thin brows; the highlighter is applied right under our arches; blend in both directions
  • redness on our eyelids?  – apply neutral eye shadow to conceal
  • smudge a gray or brown eye shadow into the lash line – by doing so, our lashes will look fuller
  • when it comes to mascara?…apply just a little at the roots…this will make our lashes appear darker, but in a ‘subtle way’
  • got ‘stubby’ lashes?  do the same thing as the previous tip, but, apply only one coat at the roots

For all of those green-eyed beauties!

Want super vibrancy?

*go with any shade that would be included in the red family (the greenies’ opposite color), resulting in flare!

*this includes pink and purple shades, for red isn’t always the most complementary 😉

*both pastel and bold hues work!  Be brave.  Let’s go beyond our boundaries.  🙂

And, then the blue-eyed beauties!

*your best color is orange (again, complementary color)…when paired, your eyes will look the ‘brightest and most intense’

*your wonderful-pairing hues include ‘peach, champagne, copper, terra-cotta, and rust’

*shades of orange are so great because they do not overpower the delicate eye color of blue

Brown-eyed gals!

  • ‘almost anything goes’
  • ‘high-shine neutrals’, such as a shimmery gold, would make a for a good daytime look
  • want a more bold look?  sapphire and amethyst create ‘dimension for night’
  • want the most striking effect?  ‘concentrate the color on the upper lash line and blend out, smoking it up gradually…focusing the intensity closer to the eyes – instead of the crease – will make them sparkle more’.

Hazel eyes, like me?

*perhaps, apply the tips provided  :), and use any color we wish  🙂

Makeup does make you feel good, doesn’t it?

Love,

Lisa

P.S.

So important to wash our face each morning and night, being sure to splash our face at least ten times with water.

*see my regimen under “Skincare” on the Menu, if curious 😉

Food, Organic, Uncategorized

Pumpkin Spice Cupcakes with Chocolate Frosting. Sounds YUM! :)

Tis the season for pumpkin.  Let’s make these!

Preheat the oven to 350 degrees.

Ingredients:

2 cups of flour of your choice.  We use all-purpose organic.

1 1/2 cups of sugar

2 spoonfuls of chia or flax seed or both

1 tablespoon of pumpkin pie spice

I teaspoon baking soda

1 teaspoon baking powder

3/4 teaspoon sea salt

4 eggs or 8 egg whites or a combination

3/4 cup of coconut oil

1/2 carrot juice

1 teaspoon vanilla extract

Frosting:

3/4 cashew butter

1/2 cup cacao

1/2 coconut oil

1/2 cup maple butter or raw honey

1 teaspoon vanilla extract

Preparation:

‘In one bowl, combine flour, salt, pumpkin pie spice, baking powder, baking soda and flax and/or chia seed.  In another bowl, thoroughly combine the remaining ingredients. Slowly pour the dry ingredients into the wet ingredients using a hand-held mixer.  Place cupcake liners into 18 cupcake pan spots and pour batter equally into each.  Bake 20 – 25 minutes.  To make frosting, place all ingredients into a food processor or high-speed blender and blend until smooth.  Refrigerate frosting for about 20 minutes to help it solidify, and then spread on cooled cupcakes.  Because there is coconut oil in the frosting, if left out at room temperature too long, it will begin to melt.  I suggest storing the frosted cupcakes in the refrigerator for up to one week.  Remove them from refrigerator 15 minutes prior to serving so the frosting is perfect consistency.’

Sound yum?

Go for it.  Try ’em!

We sure will!

:),

Lisa