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perseusjackson-jasongrace · 5 years ago

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Also saw you're doing requests so yay!!. Any chance of jercy bakery au? Love your work sm hope you have a great day ☺☺

My Darling Anon how dare you make me fall more in love with Jercy???????? I squealed when i saw this and then promptly started writing even though i should be studying for my (ironically) Greek Mythology test.

i hope you love it because if i fail at least i know it’ll be worth it :) Also this was honestly supposed to be a quick drabble and it somehow ended up as 1,5K+ words so??? #isanyonesurprisedthough

Masterlist

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Jason Grace smiled as the birds beside his head chirped and then swiped his phone to cut off the amusing sound. His fiery friend, and co-worker thought it was hilarious to steal his phone and change his alarm tone every few weeks. Usually it was something inane and silly like a cartoon laugh track or just a repeating “It’s time to get up BakerBoi” that gets increasingly louder. He had arrived to work with a scowl on his face only to see the shit-eating grin of Leo Valdez waiting at the door.

Now Jason stumbles out of bed, letting his limbs loosen as he pads softly to the bathroom, feeling cool tile and a winter breeze on his exposed skin. He loves mornings like this, when the world isn’t quite awake, and the sky hasn’t decided what colour it wants to be for the day. He knows in is baker’s bones that it’ll be cold and rainy, but he has time for a morning jog before the world starts crying.

“Good morning boss,” A bright eyed, fidgeting Leo greets as he steps into the bakery.

Jason had been there at seven thirty, pulling down the café chairs and cleaning the counters. He already had a fresh batch of chocolate chip cookies and about three different types of muffins in the oven. The bread was waiting for the busy hands of Leo and Hazel who somehow always seemed to make heavenly fluffed, soft rolls and the deliciously crusty baguettes. Hazel jokes that it’s the New Orleans blood that flows through her veins. They’re all half inclined to agree.

“Morning Valdez, I like the alarm this week.” He tosses a grin over his shoulder before going back to his icing ritual. Mix, taste, mix, ice.

“I figured you would old man. Even though i much prefer my ASMR food audio from last week. What’s the specialty today?”

“We need to get beignets out and the pain au chocolats before the breakfast crowd. Also the fruit stuffed pastry twists and the honey bread have to be prepped before we open so we can bring them out hot in time for the brunch crowd. Specialty today is a new thing I’ve been working on. Blue blondie doughnuts with Oreo cream filling and sugar glaze.”

“Gods boss, you tryna give people heart failure?”

“Just trying to insert some sweetness into the world,” He winked.

Before Leo could give an undoubted snarky reply a bubbly head of dark brown curls and glittering eyes popped around the door.

“Goooood morning everyone,”

Jason couldn’t help the smile that graced his face at her cheeriness, “Hello Miss Levesque, glad to see a prettier face around here,”

Leo made a strangled noise of indignation from the other side of the kitchen but didn’t get the chance to voice his offense before the last member of their little group walked in.

“Ah there you are Miss McLean, I do wonder how you arrive with Hazel and still manage to get in after her.”

She gave him an exasperated look, “I have to say goodbye to my girlfriend before I come in Boss. You’re the one who banned couple calls in the bakery.”

“Well maybe if we didn’t have to hear you and Annabeth explicitly planning your night’s activities I wouldn’t have had to do that.”

Piper just rolled her eyes and went to grab her apron and a cloth to wipe down the tables.

"Everyone ready?" He asked, from the door of the kitchen an hour later.

"Ready for the storm boss," They all yelled back, as they did each morning.

"Then let's roll like thunder," He grinned, flinging the doors to Ambrosia Bakery open.

"Oh thank the heavens, I could smell the goodness from here and it was a struggle to keep the drool in," One Reyna Avila Ramirez Arellano breathed in deep.

"Good morning my favourite customer," Leo smirked from behind the counter.

"Jason tell your bread boy to stand down before I make him,"

"Is that an invitation?" Dark eyebrows wiggled in amusement.

"That is a threat," She growled.

"Well mark me down as scared and h—"

"Valdez I swear if you finish that sentence I'm putting you on wash-up duty for the next week."

A faint "you got it boss" followed Jason into the kitchen, where he allowed himself to smile. It was an ongoing amusement that Leo flirted with Reyna and in return she came up with increasingly terrifying threats.

"Jason, your sister is here to see you" Hazel said, gently shoving him out the way so she could take over rolling the pastry.

"Get the doughnuts ready for the fryer I'll be back soon, thank you!"

He maneuvered around a blushing Leo who had icing on his nose and a suspicious lipstick stain on his cheek, finally making his way to the confectioners stand.

"What's up loser?" He said by way of greeting.

"Hey you're only allowed to call me that if you come baring nice things." Thalia Grace frowned.

"I am nice things," He pouted.

"Not even on your best day." She snorted, "I want to know if you're coming to the gala this weekend. I need a date to steal extra bread-sticks for me."

"Why can't I just make you bread-sticks and we can sit in your lounge and watch bad reality TV?" He groaned

"Because I have to show face or the sponsors aren't going to sponsor. Besides you need a night out. You're gonna start smelling like bread if you don't take a break."

"It's insulting that you think I wouldn't want to smell like breadsticks."

She laughed at, that ruffling his hair, "Just be ready by seven. You better be wearing a suit."

And with that his sister had grabbed her daily croissant and cappuccino and vanished into the drizzling day.

Before he could make it back to his safe haven beside the ovens and marbled counter-tops a flash of black hair caught his eye.

Turning around he couldn't contain the grin that tugged at his lips; standing by the counter already staring intently at the newest creation was Jason's favourite customer.

"Hello Percy Jackson,"

"Jason," A dazzling smile revealed pearl white teeth and the tiniest dimple on a cheek the color of rich toffee.

"I see you've already found Neptune's Tridoughnut,"

A bright laugh escaped a wickedly beautiful mouth, "Oh I love that. How'd you come up with that one?"

Jason smiled softly, debating whether to tell the owner of the 5-Oceans Conservation Company that he was the muse behind all of his latest creations, hence the variations of green and blue.

Instead, as he did every time Percy asked, he lied, "My sister went to an opening ceremony for a new exhibit at the Education center all about Mythology so I thought I’d offer my services and well, they were a hit."

Piper who was walking past at that exact moment coughed something that sounded suspiciously like "Liar" but with a pointed glare she disappeared behind the counter.

"That sounds great. Guess I'll have to recruit you for all my functions," He winked, a small smirk playing at his lips.

Jason cursed his pale cheeks and hoped the blush he now sported wasn't too noticeable, "What can I get you besides a specialty doughnut?"

"Can I get one banana and walnut muffin, a dozen chic chips, and I'm gonna go see mom this afternoon so maybe a couple of caramel pastry twists and some blueberry muffins?"

"Sure. I guess Estelle is off her carrot cake faze?" He laughed, remembering how Percy had to stop at the bakery twice a week to grab carrot and pecan mini cakes just for his little sister.

"Ugh she's onto wanting fruit in absolutely everything now so my mom has been frantically buying boxes of peaches, strawberries and apples to cut up and send with her for lunch at school." Green eyes rolled in fake annoyance.

"Well if she likes fruit things maybe she should try the raspberry and orange pastry twists?" He pointed to a display stand piled with various pastries coloured by blackberry jam, apricot pieces, kiwi slices and mango syrup.

"I could kiss you right now!" Percy exclaimed rushing towards the display, unaware that the baker was frozen to the spot.

I could kiss you, could kiss you, kiss you, kiss...

Jason's brain had short-circuited, his neurons too busy having a dance party with his hormones to process the world.

I could kiss you.

A lazy, unconscious smile took over his face as he stood there in the middle of his bakery, arms slack, head lolled, and eyes crinkled.

"Jason?" A faraway voice called.

"Jason? Hello?"

And suddenly a hand was waving in front of his vision trying to get his attention.

He pulled himself out of his reverie, blinking back into existence, "Right yes the pastries"

"Didn’t get enough sleep last night?" Percy teased, slugging him softly in the shoulder.

He snorted at the implication, "Unfortunately I'm a bit of a grandfather. Sleep early, rise early."

"Oh guess you like morning activities then,"

He sputtered, head snapping up to stare into twinkling eyes, "N-no, I just meant—"

"I'm kidding Mr BakerMan," That brilliant, bright laugh again, "I know you're a homebody. Your sister likes to tell me how boring you are."

He huffed at that, "We'll see if she gets her pear tarts this weekend."

"Speaking of this weekend," A sly grin played at Percy's mouth, "Are you coming to the gala?"

"Yea," He sighed, "Thalia says she needs me to steal bread-sticks ."

Sea green eyes widened before Percy burst out laughing. In a matter of moments tears were streaming down his face.

If Jason wasn't so smitten with that gorgeous smile and those mischievous eyes he may have been inclined to laugh too. But Percy Jackson was a vision he half believed only his dreams could conjure.

When the laughter had mostly seized Percy wiped his eyes and managed to gasp, "That sounds exactly like something Thalia would ask. When we worked on the marine life project together she always stole the mints from every CEO’s office because she said they had enough money to buy a mint factory, they could afford to replace a single bowl."

"Yep, her life goal is to end capitalism. I swear if it wasn't for Annabeth, Thalia would be walking into office buildings with a sack like some reverse Santa Claus where she steals the office supplies and fruit bowls."

"Well I can't wait to see you stuffing your pockets with bread-sticks on Saturday so I guess I'll see you then," He gave another dazzling smile.

"Yea, and say hello to little Estelle for me. Tell me how she likes the pastries."

"Don't worry I'm sure I'll be back soon with a long list of request."

"Can't wait." He grinned.

Percy chuckled, "Me neither, see you Friday." And then he was gone.

Oh gods, Jason thought, how am I ever gonna survive Percy in a suit?

***

Spoiler alert past-Jason: you didn't.

#Okay but i lowkey love baker jason and big boss percy #Thank you Anon #this ask was too cute #PJSSG asks #she speaks #jercy fic #baby fanfic #baby fanfic series #jercy fanfic #percy jackson #jason grace #jason #grace #percy #jackson #PJO #HOO

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thesweetblossoms · 6 years ago

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Botanically Mesmerized

Whether I am working in my garden, softly luxuriating in heart-wrenching notes of tuberose, or I am applying a perfume with notes of bitter orange, or I am detecting a note of tobacco on a frayed, well read, sepia toned book, or I am rubbing coconut oil mixed with bergamot and carrot essential oils on my skin, the world of botanicals and spices anchor me deeply to the present moment and I remain enchanted and beguiled by the otherworldly gifts. Here are a few of my favorite and most used spices that keep me wondering at the heavenly incarnations of plants and motivate me to create cuisine, desserts and apothecary potions.

Vanilla: I add vanilla to many dishes, including oatmeal, cookies, kefir smoothies, baked apples, strawberry compote and cakes. I have made my own vanilla essence soaking Madagascar vanilla beans in bourbon, but I also try all kinds of vanilla extracts that are available in the market and online. A delicate whiff of the sweet, caramel, tropical and romantic perfume helps to relax as well as entice my taste buds. I have used vanilla extract as perfume dotting a few drops on my hair and neck to channel the carefree and lighthearted energy of childhood birthday parties and sprinkled laughter.

Cinnamon: I adore cinnamon and also use it generously in banana breads, in black tea, in mashed potatoes, in curries, in cookies and more. I use whole cinnamons when I cook dishes such as daal or Bengali chicken curry, but ground cinnamon in most other dishes such as Thai noodles and lemon baked chicken. I am continuously running out of cinnamon as it is versatile and compelling. I have applied cinnamon on my skin to help me when I study as it helps to awaken and focus my mind.

Nutmeg: The scent of nutmeg reminds me of apple pie, of deeply roasted meats, of homemade granola and of eggnog. I experiment with nutmeg and add little bits to deepen the flavor of grilled potatoes, asparagus and sweet potatoes. This is a spice that I wholeheartedly enjoy having on hand to add a comforting and rich flavor to many meals.

Cloves: I use cloves mainly in Indian subcontinental cuisine and chai but recently have used bits of crushed cloves in gourmet chocolate walnut cookies. It is such an intoxicating, heady, narcotic and potent spice that energizes and heals in tiny doses.

Cardamom: This is such a special spice, I ask my mother to bring me fresh spices from Asia and am always eager to grab a few cardamom pods to perfume the oil when I make curries, but I have also used tiny quantities of the sweet, tangy, uplifting and alchemical spice in baked goods such as in a rose pistachio cake.

Chamomile: This is a staple dried flower that we drink every day to calm us down and ease us into the final rituals of the night. I also freeze chamomile to apply on my skin after a day of swimming. I have been attempting to grow chamomile flowers from seeds but have yet had any luck. Yet, I enjoy buying and looking at beautiful and quaint boxes of chamomile tea and harnessing its magical powers to ease the grisly edges that often shadow the hours.

Saffron: This is a beloved spice that I have seen my mother use to flavor a smidgen of cream to add to her lamb biriyani, or to add subtle and unmistakable flavors to delicate rice puddings or Shahi Tukra (Indian bread pudding). When I have saffron, I am eager to try cooking Risotto Milanese and using it to create a resplendent paella.

Turmeric: This is a familiar and commonly used spice in many Asian dishes, I use it to make Thai curries, to spice daals, to make luscious Goan shrimp with coconut milk and to concoct a hot tonic with ginger, lemon, honey and steamy water when feeling under the weather. I am often trying to incorporate turmeric in other dishes to benefit from its intense healing components. My grandmother made all of the girls in the family drink fresh turmeric root juice every day in the weeks leading up to our weddings to create glowing and healthy skin.

Jasmine: When my jasmine blooms I pick the blossoms and inhale ravenously and am immediately transported to another realm as my mind melds with the creamy, hypnotic, intoxicating and primal aphrodisiacal perfume. I also dry the blossoms to make a strong floral tea to ease anxiety, depression and also help soothe and regulate feminine cycles.

Herb De Provence: This is a superlative mix of spices that help me remember my beloved Provençal region, it carries notes of the land of poppies, sea salt, cypresses, rose wine, rosemary and lavender. I use it lavishly whenever I roast chicken or make ratatouille.

Whatever the destiny of the months, I am convinced that the spices and botanicals we use heighten it’s unraveling. So please inhale fully next time you come across these magical talismans of nature, as they readily open other portals and shed light on the all and sundry, inexplicable and haunting mysteries under the moon.

#design #healing #lifestyle #love #gypsy #style #bohemian #perfume #flowers #wellness #spices #nature #food #gardens #fragrance #tea #cooking #desserts #baking #vanilla #saffron

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thisislizheather · 5 years ago

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May Misery 2020

How is it June? Imagine that this year is just a nightmare that we’re all simultaneously having? I should use this space to be uplifting, but hope is exhausting at the current moment. All I can tell you are the things that either brought me joy or displeasure from the last month. That’s all I can do at the moment. And that’s definitely a privilege right now, I understand. I feel helpless, hopeless and like nothing is going in the right direction. This is a terrible intro, so let’s just get into all the meaningless trash that I did last month.

My brother Gary made this great video on how to make KFC gravy and you might think I’m biased, but he’s just so fun to watch. Love it so much.

I rewatched two Alfred Hitchcock movies: Rope (still such a great motive, one of his best) and Rear Window (which is average as hell, the idea of the story is so much better than the execution of the movie). Also, it made me really laugh hearing Nathan say, “If you can’t kill your wife, whose wife CAN you kill?“

Are you aware that they’re still making new flavours of M&Ms? I tried the fudge brownie flavour and I gotta say, they just taste like regular ass M&Ms.

I had completely forgotten about this amazing ricotta toast (thank you, Marla) recipe that I loved from years ago. Everyone should make it. It sounds like such a boring recipe, but it’s incredible. Of course it’s from Ina.

A great article about apologizing.

We keep making these chickpea pitas and likely won’t stop.

Months ago I bought this white poncho on sale for basically nothing because I thought this was my year of travel. Yeah. Great purchase.

I watched the Michelle Obama documentary, Becoming, and it’s obviously inspiring and great. Love the woman.

I’ve mentioned before how walnuts in pesto are way tastier than pine nuts, right? Cheaper, too. In any case, I can’t stop making this walnut pesto.

I watched the first season of Awkwafina is Nora From Queens and it’s SUCH A GOOD SHOW. Every single character is great. Perfect show.

I made this banana cake again, mostly because of that damn frosting. Even if you’re just making a regular cake, you should do it with this coffee cream cheese frosting.

Every morning for the past few weeks, I’ve been making this iced coffee protein shake (below). It might be the only thing I look forward to at this point in time. (It tastes pretty similar to a Tim Horton’s Iced Capp, just less sugary.)

I only wear one perfume (Miracle by Lancome), but I’m almost completely out of it (and won’t repurchase anytime soon since these are not the times to be buying luxurious items) so I’ve been wearing Fresh Cream by Philosophy that I got as a gift last year and I kind of love it. It makes me smell like a cake.

I’m still making these halloumi hummus bowls for lunch, but I’ve amended the recipe slightly by adding chopped basil instead of oregano and slicing up the halloumi incredibly thin since I think it tastes better when it’s crispy and thin.

Some movies that I’ve rewatched: Dazed & Confused (a forever favourite, I love a movie where the plot happens over the course of one day), Crazy Rich Asians (still fantastic, although I truly hate the bride character or actress playing her, I can’t decide), I Know What You Did Last Summer (still holds up, solid movie), I Still Know What You Did Last Summer (not a great sequel at ALL, but I do love the idea of a killer on vacation), and Back To The Future (this might be the perfect movie, the script is amazing, everything is so fun, the music is epic, I also love the fact that the writers Robert Zemeckis and Bob Gale will never allow a remake or reboot during their lifetimes).

I got this cropped sweatshirt from Nordstrom that I wear approximately six days a week.

In love with this new Jackbox game that I’ve been playing with my family on Sundays: Mad Verse City.

I walked to Manhattan from Queens and wrote about it.

The peony blossom candle from Trader Joe’s smells beautiful.

The Body Shop gives you a free product worth $10 on your birthday month, so I got their tea tree body wash and I love it. What the hell did I do before tea tree?

Just learned: grating garlic is so much tastier than chopping garlic. Thank you, Bon Appetit!

I made this kung pao cauliflower and it was good as a side dish but definitely not as a main. Cauliflower as a main dish will always be offensive to me.

I watched Stephen King’s Graveyard Shift and absolutely hated it. Terrible movie. What kind of accent is that guy supposed to have???

I bought a cuticle cutter since the nail salons are still closed and I figured how hard could it be to use? Turns out: very hard. No idea how to use it on myself or anyone else for that matter.

I have been making these kale quesadillas for lunch and they’re so tasty. I just use whatever cheese I have, basil and white wine vinegar instead of champagne vinegar. Also, I omit the corn because frozen corn is always trash. Super simple recipe, too.

I watched two episodes of the Epstein documentary on Netflix and had assault nightmares that night so I thought maybe I don’t need to finish all the episodes. I’m not including the link here for it because I truly don’t think anyone needs to see it.

My friend Dusty made this great short film.

I argued with Nathan at least twice this month on camera. (And about 400 times in real life? Again, no link for that.)

My six year old nephew is beyond adorable in this video about the lockdown.

I bought these Steve Madden sandals for $22 when they were on sale the other day and I had a gift card, and I’m in love.

Forgot how good these black bean muffins are. Such a nice little snack. Ignore the fact that they sound disgusting.

Excited to hear that Tuca & Bertie are coming back for another season! (Thank you Harmeet for turning me onto this great show!)

We’ve been eating the Beyond Meat hamburger patties and they’re phenomenal. We’ve been putting this McCormick gravy on top of them and and I’ll add these pickled red onions too and wow. Heavenly. Never would’ve thought I could be into a homemade pickled onion. Growth!

This is wild and slightly horrifying.

Super interesting piece about the NYPD.

You can see my favourite tweets from the month over here.

Some things that I’d like to do this month: I promise that I will finally review the last two monthly Ipsy bags, I really want to make these salted thyme chocolate chip cookies, I want to make this midnight pasta that I heard about from Mindy Kaling, I want to read at least two books this month, I’m dying to make this ricotta jam jar, and I don’t know, maybe June won’t be a complete shitshow. Also, don’t forget about Father’s Day on the 21st. Just a reminder. If you’ve got any interest in reading last month’s roundup, you can see what went down in April over here.

And it’d be weird not to mention this at all right now, but there are so many awful and horrendous things going on, you know this. I completely support Black Lives Matter and it’s insane that there’s any kind of divide about whether you do or you don’t. It makes me sick that saying something as simple as “black people are human beings” could ever be considered complicated or political, but I guess here we are. I have no magical words to offer and I wish I did. I have no quote that’ll make everything make sense because nothing right now makes any sense. People are not being treated like human beings and it’s disgusting, it’s that simple. I don’t know what’s ahead of us, but for fuck’s sake I hope it’s better than where we’re at right now.

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#May Misery 2020 #monthly roundup post #this is liz heather #Liz Heather #black lives matter #May 2020

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dailymaisie · 5 years ago

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Banana cake with cream cheese coffee icing. HEAVENLY. And half nuts (like me right now!) since some people like love walnuts on EVERYTHING and others do not.

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foodieoutloudblog-blog · 6 years ago

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17 Dessert Goals You’ll Want To Achieve In NYC This Winter

Goals are dreams with deadlines and stressed spelled backwards is desserts. Heres where Megan and Kelly suggest you get to this winter to cure that stressful winter blues.

1. Levain Bakery

This chocolate chip walnut cookie is comparable to the thickness of Chicago style deep dish pizza.

What To Order; Chocolate Chip Walnut Cookie

2. Martha’s Country Bakery

What To Order; Chocolate Chip Cookie Dough Cheesecake

3. Davey’s Ice-cream

Fun flavors, waffle cones are freshly made to order. Open pretty much no matter what. Love their Speculous Chip! I’ve made trips to the East Village JUST for Daveys.

What To Order; Speculous Chip, Cookies & Cream, Chocolate Chocolate

4. Sundaes & Cones

The best ice-cream you’ll ever have. This is quality top notch real deal.

What To Order; Coconut, Lavender, Thai

5. Magnolia Bakery

The Banana Pudding is worth blowing any hope of a summer beach body for. Worth every calorie.

What To Order; Banana pudding

6. 16 Handles

Fro Yo from the heavens.

What To Order; Graham Cracker Fro Yo

7. City Bakery

You're looking at the Hot Chocolate of The Gods.

What To Order; Hot Chocolate with Homemade Marshmallow

8. Virgil’s Real Barbecue

Creamy to die for house made peanut butter pie.

What To Order; Peanut Butter Pie

9. Eileens Special Cheesecake

Eileens is home to single order, personal cheesecakes, as well as big shareable cheesecakes since 1975!

What To Order; Salted Caramel Cheesecake.

10. Dominique Ansel

These desserts are beautiful on the eyes. A craze amongst IG, worth a visit since the shot glasses themselves are edible cookies with a chocolate shell inside to ensure no milk escapes.

What To Order; Milk & Cookie Shots

11. Rice To Riches

A rice pudding resort! Its easy to get overwhelmed here, but its so cool! Who would have imagined that someone can make rice pudding taste this good?!

What To Order; Rocky Road Rice Pudding

12. Milk Bar Store

This is not your every day cake bite experience. The cake truffles at Milk Bar melt in your mouth and are dangerously addicting.

What To Order; Birthday Cake Truffles

13. Cinnamon Snail

This Cinnamon Roll is so good, you wont believe its vegan!

What To Order; Cinnamon Roll

14. Do

Edible cookie dough. Making your doughreams come true!

What To Order; Anything

15. Lady M Cake Boutique

Light, Airy, Crepe layered japanese cakes. We saw everyone carrying these bags around the city, and after tasting we see why. Heavenly.

What To Order; Black Cherry Forest Cake, Famous Crepe Layered Cake

16. Waffles & Dinges

This is a must experience waffles from Waffles & Dinges before you settle down, get married and have kids.

What To Order; Speculous Waffle, Waffle & Ice-cream

17. The Meatball Shop

Ice-Cream Cookie Sandwiches!! If you're watching your carbs, just go right for the espresso ice-cream.

What To Order; Espresso Ice-cream

Its safe to assume that all of these restaurants withholding your dessert goals are #FOLapproved just remember, we wouldn't recommend it if it wasn't worth every single calorie. Stressed spelled backwards is DESSERTS! Stay connected with @foodieoutloud on Instagram, ending your struggle to find bangin’ food everywhere as you travel.

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releaseurinhibitions · 8 years ago

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LUCY’S BAKING CORNER

Blog series where I share recipes I’ve tried and liked, with commentary, occasional pictures, and changes I’d make

These weeks’ bakes :)

Lemon Poppy-Seed Muffins LOVE this one!! Texture was perfect for a muffin, they taste just sweet and lemony enough, and are not heavy at all. For sure a new go-to recipe for breakfast and tea time. Changes: I simply first mixed/rubbed the lemon zest with the sugar for a bit, before adding any other wet ingredient.

Healthy Banana Bread! It’s alright for a healthy version, but overall I felt it a bit heavy and not really moist or super enjoyable –even though I added chopped walnuts and chocolate chips to the mixture. I don’t think I’d make it again.

Triple Chocolate Cookie Cake A beast of a cake. Basically a cake version of these heavenly cookies that I love. Easy and quick to make, and definitely fitting for when you crave chocolate. Changes: I preferred to slightly heat it up before cutting and serving it with some ice cream.

Banana Pancakes yet again, another pancake recipe. having ripe bananas, this is the quickest yummiest solutions for me; and this recipe in particular was super fast and worth it. Changes: since I’m craving chocolate, I added chocolate chips, 1/3 cup as recommended on the recipe, and it turned out great. but the batter bits sans chocolate were a bit dull and flavourless, in spite of me adding a dash of vanilla extract to the mix. I think it could be better with more sugar in it, but idk if it’d mess with the consistency too much. but yeah, when in possession of a single ripe banana, and not many ppl to eat what you make, this is a pretty good deal.

Classic Bagels My favorite bagel recipe to date :) they rise wonderfully, aren’t that tricky overall, and the texture is spot on. They’re not as sweet or honey-flavoured as others I’ve made before, but the taste is still really nice. and you get loads from 1 recipe! Changes: the dough smelt quite alcohol-like after leaving it rise overnight, and grew most in the first few hours. I’d try leaving it rise for less time next time, as it didn’t seem that necessary. oh and to form the shape I tried the poking a hole technique in a few, and it turned out quite worse than the rope technique, so I’d def stick just with that one.

Have any comments? Suggestions? Recipes you recommend?

[Pictures under the cut]

Triple Chocolate Cookie Cake

Classic Bagels

#lucy's baking corner #recipe #recipes #baking

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superfitbabe · 8 years ago

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BOY OHHHHHHHHH BOY. What. A. Day. I can already say that I probably ate the same amount of fat this day that I usually consume within a week’s span at college. See, that’s the benefit of living in college–you’re forced to stick to the healthy basic staples, you walk everywhere, you live on a budget, and you pretty much are on top of your game because you’re restricted from all the crazy vegan junk food options! Well, let me iterate that every bite was absolutely worth it!

If you have never heard of this event, the Vegan Street Fair is basically a hugely food-filled and outdoor walk loaded with vendors of all kinds of vegan restaurant chains, vegan brands, influencers, companies, online foods, and food trucks! There are three each year–one in North Hollywood during the spring, one in New York during the summer, and a night fair in North Hollywood during the fall! This year, I attended the fair on March 25th, and I had the time of my life. I cannot wait to be sharing my fully loaded recap of this crazy day with all of you, so let’s get started!

First off, I had to stop by Vegetaryn’s booth to greet Taryn herself, Jasmine of sweetsimplevegan, and Amanda from applesandamandas! They’re all such sweethearts who have inspired me to hop on this vegan journey myself! (P.S. check out Vegetaryn’s site where I got my If Looks Could Kale shirt from a few posts ago!!)

Next up, Yvonne’s Vegan Kitchen! I encountered Yvonne’s blog The Eclectic Kitchen a long time ago in my Instagram journey, and her culinary skills are absolutely phenomenal. She has the most beautiful feed, cookbook, and slew of recipes that will make you HUNGRY and put any Food Network recipe to shame. I ended up buying a chocolate chai cookie that was completely gluten free and made from garbanzo bean flour!

Okay, I contemplated posting about this next dish because looks are deceiving. Now I thought that vegan chicken tikka masala sounded delicious, so I waited a good ten minutes in the line of the Pooja’s Cuisine of India booth to purchase a combo of vegan chicken tikka masala, saag curry, rice and garlic naan. Probably the WORST curry I’ve ever tasted. The saag was salty, nothing like authentic Indian saag, and the tikka masala sauce was watery, bland, and I got five teeeeeeeeny tiny chicken pieces. So yeah, 3 out of 10.

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Anyhow, by that time, I ran into a couple of my vegan Instagram friends, one of them being at the Yoga-Urt booth! While we waited for our soft serve, I hopped across to Cruciferous L.A.’s booth and got a General Tso’s Brussel sprouts sampler of battered Brussel sprouts with the most delicious sauce, chiles, and raw cabbage underneath! Definitely made up for the horror of the Indian food combination that I had earlier, and most certainly prompted me to find a General Tso’s bottle next time I go grocery shopping!

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While waiting in line at Yoga-Urt, my friend Cory and I also encountered of the VeganFatKid! If you don’t know who he is, he’s basically the king of vegan restaurant hopping! I swear, you’ll be inspired to visit all of the best vegan places in L.A. thanks to his feed! I was a little too shy to ask for a picture, but being the sweetheart he is, Cory asked him for me, so we all got to take a photo together! After sampling a couple flavors, we ordered our soft serve in mini cups! Cory got the salted caramel serve and I chose the golden milk rose flavor made with turmeric! Swear to the vegan ice cream gods, this was HEAVENLY. No, BOTH WERE!

I quickly stopped by AFC Soy Foods to taste some mini fried tofu poppers and chose to garnish chipotle barbecue sauce as well. So I absolutely LOVE tofu–heck it’s one of my top three favorite foods–but it’s easy to mess up. Luckily, I adored every single bite of these tofu poppers with the crunchiness on the outside, the softness of the tofu flesh, and the sweet n’ salty and spicy barbecue sauce created the perfect medley of texture and flavors! This was probably one of my favorite samplers yet!

Next was a pit stop of a bakery I’ve never heard of until I actually saw people with these cute little dessert kabobs of gorgeous mini cupcakes stacked on top of one another. I asked a few girls where I could find them, and they pointed to Baby Love Sweetery! I ended up picking a three-cupcake kabob with a unicorn dreams cupcake, a GF churros n’ creme cake, and a GF chocolate salted caramel cake! All three cakes were to die for each in their own way, so it was so hard to pick a favorite! The GF cupcakes were gummier in texture and the unicorn dreams cake was soft and bready like any other perfect cupcake. Delicious! I ended up reuniting with my Instagram friend Cindy who came to join us in the food-ventures! How incredible is that?!

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Three words to describe the next stop: Sweet. Fried. Deliciousness. If you live somewhere with a Donut Friend, then you know what I mean. Cindy got the Strawberry Lab donut filled with strawberries and whipped cream, Cory ordered the mini Compassion Fruit donut, and I picked the Cinnamineral donut! All of these donuts were incredible, but the Cinnamineral has such a quality taste that reminded me of my favorite breakfasts. Guess you could say that I was unfairly biased. Regardless, it was one of the best unhealthy donuts I’ve had in such a long time–sometimes the real deal just blows everything away!

As a detox from those dangerously delicious donuts, we stopped by Ab Sorbets because we were too intrigued by everyone else’s sorbets that we’re served in lemon and orange peels! Cory got the guava sorbet, Cindy picked the peach sorbet, and I decided on the strawberry flavor! Usually I’m more of a dessert-flavor person, but I was absolutely blown away by how creamy, soft, naturally sweet and delectable this was! By far this was one of my favorite treats of the entire trip!

The second to last stop was Treats by B, a vegan bakery that had a spinning wheel with different options to possibly get! I ended up getting the free mystery prize, which was a mini banana bread loaf with walnuts in the cutest bag! The loaf itself was perfectly mild, sweet, crunchy from the walnuts, soft, and aromatic from the bananas! I could resist sharing a couple of pieces with Cindy and Cory, and they seriously loved it as well! I’m certainly finding a way to recreate this recipe back at home!

Finally, I quickly peeked at the Orgain vendor to try out their chocolate nutritional protein shake because I was incredibly parched! Of course, it didn’t disappoint. The shake’s silky and rich texture resembled that of chocolate milk–it was divine! The extra protein was an added benefit as well!

While walking back to where my dad would pick me up, we spotted two somewhat familiar faces from YouTube: Anji and Ryan from HappyHealthyVegan! While I am not subscribed to them, I have seen them in others’ videos, and Cory and Cindy were both fans and friends with them.We ended up taking some cool photos and had an amazing encounter. The couple is so sweet!

To wrap things up, I honestly felt so liberated and open to everything. I said hi to everyone with a friendly face and ate whatever the heck I wanted. Years ago, whenever I’d walk into a convention, I wouldn’t pass on anything that seemed appealing, but I did have an estimate of calories looming in my head to make sure I didn’t “overdo” anything. However, with these kinds of events, it’s a bit of a burden to have to think about the numbers that go into your mouth.

As long as you’re listening to your body–which I absolutely did–then that’s all that matters. Sure, I had a shizzle ton of fat and sugar, but I also healed myself mentally because I said yes to almost everything that I’d avoid in the past. Come on. Nobody would pass on that cupcake kabob anyways.

Vegan Street Fair 2017 BOY OHHHHHHHHH BOY. What. A. Day. I can already say that I probably ate the same amount of fat this day that I usually consume within a week's span at college.

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susantregre · 7 years ago

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My make-ahead vegan holiday recipes plus handy tips!

Before we dig into today’s juicy post, I want to share that, starting tomorrow (Nov. 23), the new Oh She Glows Boxed Set is 50% OFF! Whoa baby. The sale will continue until Tuesday, November 28th, so plenty of time to take advantage. Mine arrived last week, and I gotta say they’re b-e-a-utiful. A “glam shoot” soon followed, lol.

Every morning while sipping my coffee, I respond to your questions and comments that have come in since the previous day. It’s one of my favourite relaxing morning rituals…right up until the kids realize “Mommy’s in the office!” and BUST THROUGH THE DOOR UNLEASHING TOTAL CHAOS. How do they always know? And how do I clean baby fingerprints off my camera lens? Anyway, I’ve been receiving a lot of holiday meal prep questions, and while I always try to troubleshoot your questions immediately, I’m often left needing some time to try out my ideas. So, this month my recipe tester Nicole and I have been busy tackling make-ahead versions of my most popular holiday recipes!

Last year, Eric and I hosted two big holiday meals while juggling a newborn and toddler (we didn’t want to travel so everyone came to us which was so nice), and looking back I REALLY could’ve used these tricks and tips then. I felt pretty frazzled. Oh well, I’m here today to help take some of the guesswork out of your preparations—from mains and sides to breakfast and dessert recipes too. Even if you walk away today with one new idea or trick up your sleeve I’ll consider it a holiday WIN. I realize this post is probably too late for American Thanksgiving tomorrow, but for those of you who cook holiday spreads in December like we do, I hope it’ll be helpful.

Oh and please feel free to share your tips and tricks because the more the merrier when it comes to simplifying this time of the year. Do you have a game plan? Are you being treated to a meal or are you hosting this year? Be sure to let me know if you have any lingering questions. I’ll try my best to help.

I’d like to wish my American readers a fun, safe, and delicious Thanksgiving! If you make any OSG recipes, please tag your photos with #ohsheglows and @ohsheglows. I’d love to see them! Cheers, friends.

Make Ahead Mains & Sides

1. Butternut Squash Casserole Vegan, gluten-free, grain-free, soy-free, nut-free option Prepare up to 2 days in advance Prepare entire casserole (do not bake it yet). Wrap the unbaked casserole and place in the fridge for up to 2 days. Remove casserole from fridge and unwrap, setting it aside while the oven preheats. Bake as directed.

2. Thanksgiving Panzanella Vegan, nut-free, refined sugar-free, soy-free Prepare up to 2 days in advance Follow recipe directions which include detailed make-ahead instructions.

3. Shepherd’s Pie Vegan, gluten-free, nut-free, soy-free option, grain-free option Prepare 1 day in advance Recipe found in Oh She Glows Every Day, p. 167 Prepare entire casserole as directed, but do not bake. Wrap the unbaked casserole and place in the fridge one day before you intend to serve it. Day-of, remove wrap, sit casserole on the counter while the oven preheats, and bake as directed.

4. Sweet Potato Casserole with a Crunchy Nut Crumble Vegan, gluten-free, soy-free Prepare up to 3 days in advance Prepare entire casserole (do not bake it yet). Wrap up the unbaked casserole and place in the fridge for up to three days. Remove wrap, sit casserole on the counter while the oven preheats, and bake as directed.

5. On The Mend Spiced Lentil and Kale Soup Vegan, gluten-free, nut-free, soy-free, grain-free Cook up to a month in advance Also found in The Oh She Glows Cookbook, p. 131 Cook the soup as directed. Pour into freezer-safe containers leaving an inch for expansion. Cool the soup, secure lid, and freeze up to one month before serving. Thaw in the fridge or at room temperature and transfer to a pot. Reheat on the stovetop over medium heat.

6. Lentil Mushroom Walnut Balls with Cranberry-Pear Sauce Vegan, gluten-free, soy-free Prepare cranberry sauce 1 to 2 weeks in advance; lentil balls 1 to 2 days before serving Cranberry-Pear Sauce: Cook the cranberry sauce as directed. Cool and transfer to a freezer-safe container. Freeze one to two 1 to 2 weeks before. Thaw overnight in the fridge. Lentil Mushroom Walnut Balls: Prepare the lentil balls (do not bake yet), and place the unbaked balls on a plate. Wrap the plate and refrigerate for 1 to 2 days. Remove wrap and place on a lined baking sheet. Bake as directed.

7. Ultimate Lentil-Walnut Loaf Vegan, soy-free Prepare 2 to 3 days in advance Prepare the loaf as directed (do not bake yet). Cover the loaf pan with wrap and refrigerate for 2 to 3 days. Uncover, sit pan on the counter while the oven preheats, and bake as directed (you’ll likely need closer to 60 minutes since it’s baking straight from the fridge).

Make-Ahead Brunch Recipes

1. Vegan Cinnamon Rolls Vegan Prepare Vegan Cream Cheese Frosting 3 to 5 days in advance; cinnamon rolls up to 18 hours before serving For the frosting: Prepare frosting as directed and place in an airtight container before refrigerating 3 to 5 days in advance. For the rolls: Simply follow the recipe until you complete the second rise. Place the wrapped dish in the fridge overnight. In the morning, remove the dish from the fridge, flick on your oven light, and let the rolls sit in the unheated oven with the light on for about 20 minutes. After that, remove the dish from the oven and preheat to 350°F (180°C). Remove the plastic wrap and bake as directed.

2. Vegan Banana Bread Vegan, nut-free option, refined sugar-free, soy-free 1 to 2 weeks in advance Prepare and bake the loaf as directed. Cool it on a cooling rack, and then wrap it tightly with plastic wrap, followed by a layer of tinfoil. Alternatively, place the cooled loaf into a large freezer bag with the air sucked out. Freeze. Thaw in the fridge overnight.

3. Heavenly Carrot Cake Baked Oatmeal Vegan, gluten-free, oil-free, soy-free Up to 24 hours in advance Prepare the oatmeal (do not bake yet), wrap up the dish, and refrigerate for up to 24 hours. In the morning, unwrap, sit casserole on the counter while the oven preheats, and bake as directed. Serve with Coconut Whipped Cream (make-ahead option below).

4. Maple-Cinnamon Apple & Pear Baked Oatmeal Vegan, gluten-free, oil-free, soy-free Up to 24 hours in advance Found in The Oh She Glows Cookbook, p. 39 Prepare the oatmeal (do not bake yet), wrap the dish, and refrigerate for up to 24 hours. In the morning, unwrap and set dish on the counter while the oven preheats. Bake as directed. Serve with Coconut Whipped Cream (make-ahead option below).

Make-Ahead Dessert Recipes

1. Chilled Chocolate-Espresso Torte with Toasted Hazelnut Crust Vegan, gluten-free 1 to 2 weeks in advance Found in The Oh She Glows Cookbook, p. 241 Prepare the torte as directed (hold off on the Coconut Whipped Cream until serving). Freeze as directed, 1 to 2 weeks in advance. Let it sit at room temperature for 10 to 20 minutes before slicing. Serve with Coconut Whipped Cream.

2. Raw Pumpkin Pie with Baked Oat Crust Vegan, gluten-free, soy-free, nut-free option 1 to 2 weeks in advance Found in The Oh She Glows Cookbook, p. 247 Prepare the entire pie as directed. Freeze as directed, 1 to 2 weeks in advance. Let it sit at room temperature for 10 to 20 minutes before slicing. Serve with Coconut Whipped Cream. Tip: for a nut-free version, make my Mini Pumpkin Pie Tarts with a Sunflower Cookie Crust.

3. Coconut Whipped Cream Vegan, gluten-free, grain-free, no bake/raw, nut-free, oil-free, refined sugar-free, soy-free Prepare 1 to 2 weeks (if freezing) or 2 days (if refrigerating) in advance Freezing: Prepare the coconut whipped cream as directed. Transfer to a freezer-safe bag and press out the air. Seal the bag and freeze for 1 to 2 weeks. Thaw overnight in the fridge, and whip with a whisk before using, if needed. Refrigerating: Prepare the coconut whipped cream as directed. Transfer to a dish and cover. Refrigerate for up to a couple days before using. Whip with a whisk before using, if needed.

4. Chewy Molasses Spelt Cookies Vegan, nut-free, soy-free option Prepare 1 week in advance Found in Oh She Glows Every Day, p. 219, similar here Make the dough. Shape balls of dough and roll in turbinado sugar. Place unbaked balls into a freezer-safe bag, seal, and freeze. If baking balls from frozen, add an extra 3 to 4 minutes to baking time. Or you can thaw the balls at room temperature for 30 to 60 minutes day-of and bake as directed.

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thesweetblossoms · 7 years ago

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Hummingbirds & Shooting Stars The Christmas music floats upon every wave, and I discern sips of flower nectar evaporating into the Arizona atmosphere. I hunt for books, candles and rose water and my eyes rest upon a bottle of prettily designed elderflower water and know that the pleasure of blooms will always remain intoxicating enough for me. Yet, even as I decide to take a respite from cocktails, I feel strongly that I will never abandon my affection for hot, fresh French pressed coffee. Coffee lifts up the ordinary passings and infuses the present with a poignant thrill. It swiftly and satisfyingly enhances my wild affair with life, so I happily imbibe my starry cup of dutch brothers coffee, chew tiny morsels of walnut banana loaf and steep in the intangible solace of an approaching weekend. On such innocent excursions, I decorate the experience spent in sunlit hours with a side part half dutch braid, pearl stud earrings, a white button down shirt and the lightest, softest, much washed pink jeans, I accessorize further, with a mind and heart resolutely open to learning more and too inspiration as it rushes in generous swells towards me, like a stone wall overrun with ripe plum purple bougainvillea blooms. The creative energy comes and goes like half broken dreams during a misty, wind tossed night, by chance, but aided by the fertility of travel and new vistas. I commence crafting juniper smudge sticks from branches wild harvested high upon the mountains, this new craft idea born while embarking on a walking tour of charming and quaint environs, cheeks lightly seared with pine tree drifts, a slashing wind, and cool, unspoiled, romantic air. My husband and I slip in and out of handmade soap shoppes, little boutiques with antiques, perfumes and thick woolly socks and streets named after trees; aspen, birch, cherry before spooning luxuriously sinful bowls of wine and herb infused french onion soup and chicken sandwiches at an elegant and charming old hotel in Flagstaff. On our adventures, I am constantly surprised by the healing entities profusely scattered in the earthly sphere, such as discovering orange blossom incense at an earthy, crystal charm abounding gypsy store in Tempe, or feeling ecstatically, sensuously awakened, while sampling the superlatively spicy salsa, requested and made just then, in the kitchen of a Mexican restaurant for their staff. But while stationary, my enchantments deepen and root, for I continue to stargaze, more dedicatedly after experiencing a meteor shower on a clear, moonless, desert night, knowing that the brief, fleeting, heavenly sight of flashing, velocity defying, starry light, has changed me in yet incomprehensible ways, for I fear I may never witness anything more cosmically gorgeous. I attribute my spectacular, magical experience with a new perspective, understanding the way the dark, rich, newly procured potting soil heals my chapped fingers, for veils are lifted and the truth revealed like honey dripping from a sticky jar, for those that notice. I now believe that as plants directly interact with the solar emanations, they possess a higher consciousness of which we humans merely receive hints, maybe from biting into a pistachio, rose water cake, nibbling on a ripe, sweet mango with my grandmothers home made thick, luscious, cinnamon and cardamom laced cream recipe, or when we breath in the perfume of marigolds, mingled with society garlic and lemon balm. Thus I am recharged in my practice of alchemy as I lug my earth, a large watering can, and greet the Friday morning light, my wind chimes tingle hauntingly, providing the music as I replant a navel orange tree into a large, pale, faded robins egg blue pot and transplant a french lavender into a jute coffee bean bag from El Salvador, reminding me both of the evocative memory of coffee’s journey as well as the trips to my families jute mill in the Bengali mustard field blooming countryside. For flowers, stars, books, candles, perfume and coffee are my happiest pleasures, as the weekend departs, I feel extremely blessed as I plant sweet peas, borage and nasturtiums into my garden and slightly indulgent as I order Icelandic poppies, forget me nots, cosmos, stocks, and peony poppy seeds to continue my studies of light, among the hummingbirds and shooting stars.

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gardencityvegans · 7 years ago

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My make-ahead vegan holiday recipes plus handy tips!

http://ohsheglows.com/wp-content/uploads/2017/11/ohsheglowsboxedset1.png

Make Ahead Mains & Sides

2. Thanksgiving Panzanella Vegan, nut-free, refined sugar-free, soy-free Prepare up to 2 days in advance Follow recipe directions which include detailed make-ahead instructions.

Make-Ahead Brunch Recipes

Make-Ahead Dessert Recipes

[Read More ...] http://ohsheglows.com/2017/11/22/my-make-ahead-vegan-holiday-recipes-plus-handy-tips-and-tricks/

#infrared #health

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respectfulliving1 · 8 years ago

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Vegan Junk Food

See full post at https://www.arespectfullife.com/2017/05/28/vegan-junk-food/

Typically, most vegans are healthier than the average population. The primary reasons for that are that they consume nutrient rich foods, eat whole grains, have a higher intake of fiber dense fruits and vegetables, avoid most processed foods, and have a diet low in saturated fat and cholesterol because they don’t consume animal products. However, this is not always the case.

I have met a few vegan people along my journey that are unhealthy. They often drink too much alcohol, consume highly refined food products that contain white flour and sugar, and eat what I call vegan junk food. Those people were all over weight. I find it a little ironic that they care about the environment and animal welfare, but do little to benefit themselves. I believe some of this has to do with self esteem and self love.

At the beginning of my healthy journey, I decided that it was time to take care of myself first and foremost. My health had failed miserably and I found out the hard way that if you don’t have your health, you don’t have anything! I decided that Respectful Living meant that I had to respect myself FIRST. If I don’t, what good am I to anyone else? If I don’t feel well or am miserable, I can’t be any good to anyone. How can I look after others, animals, or the environment if I don’t look after myself and my health first?

The popularity of Veganism and a plant based diet has grown in popularity dramatically over the last 7 or 8 years. The food manufacturers have responded to this trend by providing not only healthy food options, but also a lot of pre-packaged goods. Like other pre-packaged food items, the vegan options are often loaded with highly refined food products and full of preservatives. The food manufacturers have also come out with a lot of snack and dessert options. Those with a sweet tooth have tons of options to choose from!

As an example of the differences in non-vegan and vegan junk food products, I will use my personal favorite. I have always loved Ben and Jerry’s Chunky Monkey Ice Cream. They now have a non-dairy option and it is heavenly!

The ingredients of the regular, dairy based ice cream are as follows: Cream, Skim Milk, Liquid Sugar (Sugar, Water), Water, Sugar, Bananas, Walnuts, Coconut Oil, Egg Yolks, Cocoa, Cocoa Powder, Lemon Juice Concentrate, Guar Gum, Natural Flavor, Milkfat, Carrageenan, Soy Lecithin, Vanilla Extract.

The vegan, non-dairy version is as follows: Almond Milk (Water, Almonds), Liquid Sugar (Sugar, Water), Coconut Oil, Sugar, Walnuts, Bananas, Corn Syrup Solids, Dried Cane Syrup, Cocoa, Pea Protein, Sunflower Lecithin, Lemon Juice Concentrate, Soy Lecithin, Vanilla Extract, Guar Gum, Natural Flavor (Coconut), Locust Bean Gum.

Minus the dairy, they are virtually the same. Look at the nutrition information labels:

Dairy Version: Non-Dairy Version:

There honestly is not a much of difference in nutritional value between the two!

In addition to processed and pre-packaged foods, a ‘junk food vegan’ often eats a similar diet to the average person: pizza, French fries, onion rings, burritos, nachos, deep fried anything, cinnamon rolls, cookies, brownies, waffles, pancakes, cupcakes, mac and cheese, etc. All of these items can be made vegan.

As a matter of point, a lot of people don’t know that Oreos, Duncan Hines Cakes, Jell-O Instant Pudding, Bac-O’s, Pillsbury Crescent Rolls, Ritz Crackers, unfrosted Pop-Tarts, Nutter Butter cookies, Krispy Kreme fruit pies, Super Pretzel frozen pretzels, Dairy Queen Star Kiss Bars, Sara Lee cherry pie, Ghirardelli Double Chocolate brownie mix, Keebler Fudge Pops, and many Frito-Lay and Nabisco product – are ‘vegan’ and non-dairy.

Just because a person is choosing to not eat dairy, meat, and animal products, does not mean that they are eating healthy or getting the nutrients they need. Eating this way can be quite dangerous to a persons health. Perhaps worse than if they were eating a diet with animal products. By consuming mainly junk food, a ‘junk food vegan’ is not getting enough calcium, vitamin C, iron, or any other vital nutrients!

When I began my healthy journey, I weighed 350 lbs.! I lost over 100 lbs. in the first 6 months! You can read more about what I did here: How I Lost Over 100 Pounds Eating Mindfully. In 8 months, my blood pressure was down to 100/67 and my blood testing was perfect. I was happy to inform my pill-prescribing-physician that I did it without any medications, without bariatric surgery, without a weight loss program, and without killing myself exercising! I am not saying I am so awesome, I am merely stating facts. I went from barely able to walk and climb stairs, to walking daily, climbing stairs without issues, and being able to ride my bicycle again! I got my life back in under a year and reversed the ill health that I had. I guarantee you that I was not eating vegan junk food!

For those that wish to be more lean than fluffy on a plant based diet, I have a few quick suggestions:

Limit your alcohol intake.

Stay away from processed and fried foods.

Stay away from simple carbs (sugar, white flour, white pasta, white rice, tortilla’s, soda, candy, etc.) A physical trainer I know said, “If it’s white it ain’t right!”.

Watch your bad carbs. I keep my carbs under 40-50 grams per day. I check ingredients for carbohydrate content but do not count dietary fiber against my carb intake.

Check the ingredients on all food products. If you don’t know what is in it, you probably shouldn’t be eating it!

Stick with whole grains and eat lots of fruits and vegetables – Eat the rainbow!

Get 8 hours of sleep per night. We lose a majority (over 80%) of our fat through breathing. The lungs are the main excretory organ for weight loss and much of this is accomplished while resting. In addition, if you are sleep deprived your body goes into conserve / store fat and energy mode, as well as messes with your insulin regulation.

Healthy Vegan Recipes are available HERE, Vegan Cookbooks are available HERE.

In addition to these suggestions, I would encourage those of you who are not sure if you are getting what you need in your diet, and those of you that are considering a plant based diet, to do your own research. There is so much information available about the benefits of a plant based diet. If you are too lazy or too busy to do your own research, please feel free to reach out to me personally.

Namaste // #GoVegan

P.S. NutritionFacts.Org is a great website for additional nutrition information!

#vegan #veganism #junkfood #nutrition #health #fitness #veganrecipes #veganism vegans whatveganseat veganfoodshare vegan vegetarian diet organic glutenfree eatplants nutrition

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