My Secret Obsession

Ok, it’s no real secret. I love chocolate! Who doesn’t though, right? Sometimes, a girl just needs a sugar fix. Makes me feel naughty. Wink. Since going vegan though, it’s hard to find a quick fix chocolate bar treat that I can actually eat! Everything has either too much sugar or some sort of dairy in it. Which just doesn’t fly with me. Also, I have been craving mint chocolate these days, which just makes it harder to find something I can eat and that’s tasty.

Well my lovely bloggy blog readers, I found it! The Holy Grail of mint chocolate bars. O-M-Goodness, did I ever find it.

Theobroma. Best chocolate bar I’ve evah had. Their 60% dark mint leaves is beyond amazing and not only is it vegan (I thought only 70% and higher had no dairy, but I was wrong!) but it’s also natural, organic, gluten free and GMO free! And, it tastes like heaven. It’s not too dark, so it’s not bitter and it’s not just mint flavoring. There are actual for reals mint leaves right in the bar, so it adds a really unique texture as well.

Only down side to this, is that I’ve only found it at my local organic store and it’s more money than your average bar. But it’s so rich, you don’t need alot of it so it lasts a while. May I also suggest using it for a sexy fruit fondu! Yummy. I’m also going to work this chocolate into some delish recipes for the future, so watch for those!

Theobroma’s delightful dark chocolate will astound you with its full force of flavor. Combined with the natural flavor of real mint leaves, this leaves other mint chocolates in the dust. Seriously, it’s amazing. I think it’s the texture that puts it over the top. Nothing beats something that’s pure and natural. The ingredients are simple and easy to pronounce too 😉 Organic Fair Trade Cocoa Mass, Organic Fair Trade Cane Sugar, Organic Fair Trade Cocoa Butter, and Mint. That’s it. Oh! And did I mention that the entire bar is only 400 calories?! Which is by far the least amount of calories I’ve seen in a chocolate bar this good.

So if you are lucky enough to see this while you’re out and about, treat yourself and thank me later 😉

xoxo

Becky

Have A Happy Day, Earth!

Happy Earth Day everyone 😉

xoxo

Becky

Vegan Cooking & Baking Substitutions

I came across an article on VegNews that I really wanted to share. It’s all about vegan substitutes for cooking and baking! It can sometimes be hard to keep track of how and what to do when it comes to vegan substitutions, so I hope this guide helps 🙂

xoxo

Becky

Vegan Cooking & Baking Substitutions

Ban Butter
What it does: In baking, butter adds flavor and a rich and sometimes a spongy texture. It also helps baked goods rise evenly and adds to both the density and sweetness.
How to substitute: Butter is extremely easy to substitute in vegan baking. If baking a recipe that has natural spice or flavor to it, such as spice cookies or gingerbread, olive oil or untoasted sesame oil work well. Unrefined coconut oil (which is solid at room temperature) can add the thickness that butter would, and canola oil works in recipes with liquid sugars (think maple syrup) or solid fats, such as groundnuts or chocolates in cakes. Vegan shortening works well with cookies and piecrusts. And of course, there’s vegan margarine, which creates the buttery taste so many desserts require.

Move Over, Milk
What it does: Milk adds flavor and richness and creates texture in baking.
How to substitute: Milk is definitely the easiest to substitute in vegan baking, as many non-dairy milks already exist. Full-fat soymilk will help create the richness of whole milk, while rice milk is lighter. Almond milk sometimes can add a subtle almond taste, as can coconut milk, and both will contribute to the richness of a recipe. For added vanilla oomph, try vanilla-flavored non-dairy milk.

Oust Eggs
What it does: Eggs add moisture and act as a binding agent in baking. They are also a leavening agent, helping food to rise during baking.
How to substitute: Milk might be the easiest ingredient to sub, but a close second goes to egg substitutes. Ground flax seeds are a popular substitute that are also nutritious—three tablespoons of water to one tablespoon of ground flax seeds equates to one egg. Mashed banana and applesauce are other healthy alternatives that completely cut out the cholesterol eggs add to baking. Baking powder, baking soda, and vinegar are also aces. And soy yogurt is a creative way to replace eggs and can add a rich texture to your baking, as can puréed black beans.

Hit the Road, Honey
What it does: Honey acts as a natural sweetener. It also helps to brown your baked goods, adds color, and retains moisture.
How to substitute: Simply reach for other viscous liquids, such as maple syrup or rice syrup. They add the same natural sweetness and contribute to the browning effects. You can try cooking them a little to simmer out some of the water to create a thicker syrup too.

Can It, Cream
What it does: Cream creates a smooth and sometimes fluffy texture in baked goods. It adds richness, and can make for a satin-like quality.
How to substitute: The richness of coconut milk can make a good replacement for cream. For a homemade replacement, blend one-part cashews and one part water until smooth. There are also a variety of non-dairy creams and creamers on the market.

Sweet ‘n’ Sexy Vegan Banana Foster

This is probably one of the easiest banana dessert recipes you’ll hear for a while! If you have the 5 simple ingredients and 5 minutes, then you have everything you need to make this fantastic little treat.

xoxo

Becky

Sweet ‘n’ Sexy Vegan Banana Foster

Ingredients:

1 Banana

1/2 tsp Unsweetened Coconut Flakes

1/2 tsp Cinnamon

1/2 tsp Coconut Sugar

1 tbsp Coconut Oil

Directions:

Place all dry ingredients in a bowl & mix together. Heat 1 tbsp of coconut oil to pre-warmed skillet. Stir in cinnamon and coconut sugar and let the mixture heat for one minute. Cut your bananas in half lengthwise, then crosswise. Place the banana pieces into the skillet with the coconut sugar for about 20 seconds. Turn the bananas once and cook for another minute. Remove the bananas from the pan so they don’t become mushy. Use the sauce in the pan to top the bananas and sprinkle coconut flakes over top! You’ve got yourself a sweet ‘n’ sexy banana foster!

Another Day, Another Publication!

MindBodyGreen is wonderful. They have published a number of my recipes on their site, and I’ve always gotten lovely comments and feedback from people because of that. Now, they have published an article that I wrote!

Here’s the link!

My MindBodyGreen Article

xoxo

Becky

Cherry-Vanilla Soda

I found this recipe on the Womens’s Health website and fell in love with it’s simplicity 🙂 I don’t drink pop at all, I only drink water, tea and smoothies but this is an excellent treat if you’re looking for a healthy and natural soda choice.

xoxo

Becky

3 cups 100% unsweetened black cherry juice
1 vanilla bean (about 6 inches long)
Seltzer or soda water

Place black cherry juice and vanilla bean in a medium-size saucepan. Cover and bring to a gentle boil over medium-high heat, then reduce heat to low and simmer uncovered for 35 to 40 minutes, until liquid has reduced to 1 cup. Remove from heat and let cool until comfortable to handle.

Remove vanilla bean and chill the syrup in a sealed glass jar in the fridge. It will stay fresh for up to 2 weeks.

To serve, pour 1/4 cup syrup into a tall glass, top with 6 to 8 ounces chilled seltzer or soda water, and stir.

MAKES 6 SERVINGS. Per serving: 80 cal, 0 g fat, 18.5g carbs, 5 mg sodium, 0 g fiber, 1 g protein

Exciting News!

I am so excited to announce that I have been accepted and am now signed up for a… DRUM ROLL… YA Certified Yoga Teacher Training! Ahh! I know, I know. Ok, allow me to calm down…

AHHHH!

Ok, I’m good. Seriously though, I am so beyond excited (and maybe a tad anxious!) to finally be doing my yoga teacher training course. I’ve been wanting to do this for so long, and finally I found a training that fits my needs perfectly.

My boyfriend is so amazing. He has supported me through all of my decision making and is just as excited for me to do this as I am.

I plan to make a blog, dedicated to my teacher training experience. More details on that soon 🙂

I can’t wait to be apart of this, what I think will be, truly life changing experience.

xoxo

Becky

The Real Vitamin Water

Forget about those sugar packed, bottled “miracle” waters. These are the true vitamin waters…

xoxo

Becky

Peanut Butter Banana Chip Cookies

Cookies! Cookies! COOKIES! Delicious, fresh, warm, right out of the oven cookies. Need I say more?

(Ps. They are vegan & gluten free!)

xoxo

Becky

Peanut Butter Banana Chip Cookies

Makes about 2 dozen cookies

Ingredients:

• 2 bananas, browned completely
• 1/2 cup peanut butter
• 1/4 cup packed light brown sugar
• 3 tablespoons softened non-dairy margarine or coconut oil
• 1/2 teaspoon vanilla extract
• 1 teaspoon baking powder
• 3/4 teaspoon sea salt
• 2/3 cup superfine brown rice flour
• 2/3 cup sorghum flour
• 1/3 cup potato starch
•  1/2 cup non-dairy chocolate chips

Directions:

Preheat your oven to 350 F.

In a large mixing bowl, cream together the bananas and peanut butter along with the sugar and margarine until smooth. In a smaller bowl, whisk together the baking powder through the potato starch, mixing well. Gradually add the flour mixture into the banana mixture until a clumpy dough forms. Fold in chocolate chips.

Form into 1 inch– slightly flattened–mounds and place about 1 1/2 inches apart onto an ungreased cookie sheet. Bake 16 minutes and then let cool completely before enjoying. And then, well, enjoy!

Quinoa Pizza Crust

This healthy pizza crust is vegan & gluten free, so win-win! 🙂

xoxo

Becky

Quinoa Pizza Crust

Makes one 8 inch pizza:

Ingredients:

– 3/4 of a cup of quinoa (soaked for about eight hours)

– 1 teaspoon of apple cider vinegar

– 2 teaspoons of mixed herbs

– a sprinkling of chilli flakes

– salt

Directions:

Soak the quinoa overnight or for about eight hours in water.

Once you’re ready to make the pizza, pre-heat the oven to 375. Then drain any water left in the quinoa bowl, before putting the quinoa into a food processor with the apple cider vinegar, herb, chilli flakes and salt. Blend for a few minutes until a smooth dough forms, it should look a bit like pancake mix.

Line the bottom of a pizza dish or cake pan with olive oil and pour the mix in, then bake for about 15- 20 minutes, until the base is firm.

Remove and add your toppings, either place it back in the oven for a few minutes to warm them or enjoy your toppings raw!