Monthly Intention

Monthly Intention
My Whole30 Committment

Erin Cummings Photography

Monthly Obsession

Monthly Obsession
December's Monthly Intention


Vegan Wine Cake

There is nothing better than a bundt cake pan. It looks like you worked really hard on something, but really its just stir and pour! The key to making sure your cake comes out just like the pan is to make sure you really grease EVERY corner and then add a sprinkle of flour over that. No sticking, just pure gorgeousness.

Vegan Macadamia and Cashew Cheese

Holy crap this is the mother load of everything amazingly awesome. One thing that I miss about being dairy free is cheese, and not just cheese in general but the fancy cheese board kind.

hello, beauty - Whole Foods Beauty Bag

I would like to start this blog post by saying I'M NOT A BEAUTY EXPERT. I only know what I try, I know my skin, and I can only go off of things that I have tried myself. I don't consider myself a makeup or beauty fanatic (which is weird because I feel like I have a ton of both types of products and not cheap products either). I have been buying the same type of mascara since high school, I have always had troubled skin, and I'm super low maintenance when it comes to a skin care routine....that's a lie - I have NO skin care routine. I try a few things, but I honestly have no habitual skin care routine other than wash my face and sleep. A few years ago I finally stopped sleeping in my make up, I did that FOREVER, and now I can't sleep if there is a single drop on my face.

Buckwheat Flatbread - Vegan/Gluten Free

If you like super savory and earthy type flavors this is for you! I'm currently OBSESSED with toast and I normally purchase "seedy" or whole grain toast. This was definitely much more savory. These would be great as an appetizer, but I very much enjoyed the sweetness of breakfast with them.

*This recipe does take a while so please give yourself lots of time!

2/3 c lukewarm water
1 tbs coconut sugar
3/4 tsp active yeast
1 1/2 tsp olive oil
2/3 c sorghum flour (you can use brown rice flour)
1/2 c buckwheat flour
2 tbs tapioca starch
2 tbs rolled oats
1 tbs flaxseed
1 tbs hemp seeds
1/2 tsp himalayan pink salt
1/4 tsp baking powder

In a small bowl, whisk water, coconut sugar yeast and oil. Let stand until foamy, about 5 minutes. In a stand mixer using the paddle attachment, mix flours, starch, flaxseeds, hemp seeds, salt, and baking powder. Add the yeast mixture and mix on low until combined. Cover with kitchen towel and let sit about 2 hours.

Preheat oven tot 375 degrees. Grease large piece of parchment paper with oil. Scrape the dough on the the paper and roll out to a very thing layer, the rectangle will be about 12in by 18in. Slide the rolled dough and parchment onto a baking sheet and cut the dough into 2x3 rectangles.

Bake for 12-15 minutes. Flatbread will be set and edges look crisp. Let cool, keep in airtight container for about 5 days.

Mine are topped with avocado, as well as, almond butter with banana!



Vegan Beet Ice Cream

HOLY CRAP. So, I've never made ice cream before because I figured it would be hard since I am dairy free and my son is egg free. I've been searching for something to make that doesn't have coconut milk in it because although I love the Vegan Coconut Milk based ice creams the coconut flavor is always so overwhelming and I just wanted to try something out of the box.

I found this beet ice cream that was made with greek yogurt and I thought I would convert the recipe to vegan. I actually ended up being a way easier process than I thought, and I LOVE BEETS so I figured why the hell not.

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