Dairy Free Yogurt

One thing I miss as a vegan is yogurt.

Well, I thought I missed it until the glorious dairy free yogurt Gods created a whole world of yogurt made of, wait for it…


You know, all those cashews and almonds that the dairy free milk farmers get up really early in the morning to milk?!

Yes, my dear friends, there is a vegan version of everything now! Including yogurt. Packed with as many living probiotics as your cow’s milk version, but cruelty free and better for you. You can now enjoy the same flavors and benefits of a yogurt but feel twice as good knowing that no animals were harmed in the making, or eating, of this product!

I’ve compiled a few of my favorite flavors and brands.

Ultimately, I’m going to try to make my own, but until then, these will do!


Forager Project is probably one of my absolute faves! It’s super creamy and doesn’t have a gritty texture. It’s made from cashews, which in my opinion, is the best non dairy milk product out there. I use cashews for all of my cream bases so naturally, I’m completely in love with this brand. I’ve tried all of their flavors. Can’t say I like one more than the other. Guess it depends on what you’re feelin.


Kite Hill Foods! YUMMM! Almonds are another incredible non dairy milk source. Rich and smooth when turned into milk so of course Kite Hill’s yogurt is going to be just the texture you’re looking for. Their flavors are fantastic and no grit or sour after taste. Basically, it doesn’t taste fake or too sugary. And, lets not forget about their Greek style yogurt! From what I remember, this is the best consistency to a dairy version of Greek yogurt that I’ve come across. Thick and creamy, just the way you’d imagine it to be. Not a watered down at all! Definitely worth giving it a go!


Last on my list, but not least, is this gloriously chocolaty almond milk yogurt by Silk! Rich, smooth and completely divine, this totally hits the spot when you need a little sweet pick me up! I added some graham crackers and it just put this dairy free goodness over the top. I swear it tastes like a s’more in a cup! I’ve tried their other almond milk flavors and I’d give them all a thumbs up. But, as far as a non fruit yogurt goes, this one is my favorite chocolate pick.

National Homemade Cookie Day!

I made these the other night totally craving something sweet. I’ve been dying to try the Vegan Egg in a baked good and this was the perfect opportunity!

These cookies were amazing! Totally sister and husband approved. Baking, as some of you know, has not been easy for me since I became a vegan. I have tried and miserably failed attempt after attempt at trying to make healthier versions of my favorite baked goods.

As a meat and dairy eater, I was a pretty good baker! So, I’m working on trying to remedy this situation and I believe it’s come down to the fact that I just need to give in and use a vegan egg replacer when needed. Flax works alright, applesauce, banana… but sometimes ya just need to use and actual egg replacement.


Chocolate Chip Cookies

1 C vegan brown sugar
1/2 C vegan granulated sugar
2 t vanilla
1 t baking soda
1 t salt
1 C melted coconut oil
2 Vegan Eggs (4 T Follow Your Heart vegan egg powder + 1/4 cup water)
2 T cornstarch
2 1/2 C all purpose flour
1 Heaping cup chocolate chips

Pre heat oven to 375′

In a large mixing bowl, cream the coconut oil and sugars. Add in vanilla, vegan egg, salt, soda and starch. Beat until blended with sugar mixture.

*The vegan egg mixture shouldn’t be too thick or too watery. If you need to add a little more water, do so, but start with 1/4 cup.

Add flour a half cup at a time, mixing as you go until you have a light, smooth cookie dough mixture. You know, the consistency you cant wait to eat with a spoon?!

Lastly, mix in the chocolate chips.

Scoop about a tablespoon onto a cookie sheet and flatten lightly.

Bake about 10 to 12 minutes. Cookies should be a nice, golden brown on top.


Love and cookies!


No, I Don’t Eat Honey

Click here to learn more and to try all their amazing flavors! Bee Free Honee


This is one of the biggest questions I get asked. Whether or not I eat honey. The answer is simple. No! The reason is even more simple. It comes from a living creature.

Bees are absolutely vital to the survival of our earth. Without them to pollinate and spread seeds, most of our crops would die off.

If we have no food, how do we survive?

Honey is so unnecessary in our diets and can easily be switched to something that’s better for the environment.

For example, agave! Or brown rice syrup. My favorite as of late though, is Bee Free Honee!

This stuff is amazing! It’s made from apples and completely void of any animal product what so ever. It tastes amazing and works on food and in drink.

Give it a try! I promise you won’t be sorry my friends. <3



To learn more about why we need to save the bees go to http://www.onegreenplanet.org/animalsandnature/why-bees-are-important-to-our-planet/

Crushed Red Pepper and Garlic Hummus



Something easy and simple to whip up in a hurry!

Crushed Red Pepper and Garlic Hummus

2 C cooked and drained chickpeas
3 Cloves garlic, roasted
2 T tahini
2 T apple cider vinegar
1/4 C olive oil, plus a little extra to drizzle
Salt, to taste
2 t crushed red pepper flakes, plus a little extra for garnish

Place all ingredients, except the olive oil, in a food processor or blender.

Turn on medium and add olive oil. If you like a really creamy hummus, add water. About a tablespoon at a time to get the consistency you prefer.

Pour hummus into a bowl and drizzle the extra olive oil on top. Sprinkle with more red pepper flakes and serve up with some pita or tortilla chips!

*I cut the tips off of a whole head of garlic and placed it in a 400′ oven for about 20 minutes. The garlic popped right out of their skins and made the hummus super warm. It was delicious! You could also just add raw garlic.

Enjoy! <3

Sweet Potato Soup

So last night, having no clue what to make but all these sweet potatoes in my pantry, I thought I’d give soup a try.

My mom is the best soup maker and sadly, I’ve not had the best of luck. But I’m learning! And last night, was wow worthy!!

2 Sweet potatoes, cubed
1 Medium onion, diced
3 Carrots, diced
1 Head garlic, diced
1 C veggie stock
1 C cooked black beans
3 C water
1 T vegan Worcestershire sauce
1 T tomato paste
1/2 can sweet potato purée
1 t smoked paprika
1 t chili powder
2 t salt, or to taste
1/2 t coarse black pepper
1 T olive oil

Sauté the onion until translucent. Add carrots and sweet potato and sauté with a little olive oil for about 10 minutes.

Add garlic and let cook with the vegetables for a few minutes.

Add tomato paste, sweet potato purée, worcestershire, black beans, liquid and spices.

Bring to a rapid boil then turn the heat to low and let simmer for about an hour or until the carrots and potatos are tender.

The purée acts as a thickening agent and gives the soup such a warm flavor.

Serve it up with some cornbread or tortilla chips would go well too!

Enjoy 😊

This entry was posted in Recipes.

Farmer’s Market & the Country Living Fair

Saturday was the best day of 2017 so far!

The first Saturday in June is the beginning of our little city’s fantastic farmer’s market and I made out like a bandit!

Kale, tomatoes, snap peas…



Every Saturday morning, my husband and I get there at 8:00am when they open and get bread from Bread Alone for our breakfast, then do our shopping for the week.

Oh, there’s usually coffee 😏

This is a great way to support our community, reduce waste, be healthy and save money.

No waste year… not doing too bad. I could be better about bringing my own to go cup for coffee.

So after the most amazing morning, my husband had a couple hours of work (he’s a Tae Kwon Do master. Have I mentioned that? Swoon!! 😍) and I got ready for the Country Living Fair !

It’s held in Rhinebeck, New York where we got married, so it’s even more special to us.

We’re HUGE vintage, antique, farm house junkies, so this fair is a big deal!

It was a perfect sunny day and it started with a wine slushie the moment we walked through the barn doors!

Tiny homes! 💜💜






We spent a few good hours there getting inspiration and of course making a few purchases.







One purchase I was extremely excited about was from a little environmentally friendly company called The Old White House . They make beautifully scented laundry powder and fabric spray, amongst other perfect goods.


Not only is this stuff vegan, but it’s not going to harm our planet. We’re supporting our economy, Mother Earth, each other… I couldn’t have been more honored to meet such a wonderful woman, Theresa.

I’m a fan, and customer, for life!

After the fair, we walked around Rhinebeck, got dinner, had a couple vegan truffles at a little chocolate shop, then headed home.

What. A. Day. 💚



Pumpkin Chipotle Hummus

I really can’t wait for pumpkin season sometimes! This just seemed like the best idea to me.

Pumpkin chipotle hummus with little seedy crackers for my girls night was just what we needed.

Pumpkin is probably one of my favorite flavors, besides lavender. It’s unique and is so versatile!

Here’s my quick recipe!

Pumpkin Chipotle Hummus

1 Can pumpkin purée
2 Cans chick peas (save the water for something else!)
2 cloves garlic
2 Chipotle peppers
1 T Chipotle sauce from can
1 t cumin
2 t salt
2 t paprika
3 T olive oil + extra to drizzle
1/4 C tahini
1 T apple cider vinegar
Pumpkin seeds, for the top

Blend it all together. That’s it! Nothing outrageous. I kept mine slightly chunky, but you can blend yours as smooth as you’d like.

Also, add another pepper or two, or less!

Sprinkle a few pumpkin seeds on top, a little extra paprika and a good drizzle of olive oil and serve it up with some super seedy crackers.

Hope you enjoy!

It’s never to early for pumpkin goodness 😘

Peach Pineapple Wine Slushies

Ok ladies, here it is!

A super easy, no fuss, no mess recipe for a wine slushie that’s perfect for a hot summer day or right after work 😉

Since it’s getting warmer, I know you have fruit in your freezer. You can spare a little for this recipe. You can always go out and buy more for your post work out smoothie later.

You can switch this up and get creative. I like to use darker fruit with red wine and lighter fruit with white.

And that’s just what I did!

Peach Pineapple Wine Slushie

1/2 Bag frozen peaches
1/2 Bag frozen pineapple
1/2 Bottle, or more, white wine

Throw it all in a blend and hit the start button.


Cheers! 💚🍑🍌

Vegan French Toast Casserole

Happy Sunday Funday my friends! I’ve been up since 5:30 thanks to my sweet little dog.

Sundays are big breakfast days in our home. Usually I make waffles, but I’ve been super stoked about aqua faba, aka chickpea water. So I couldn’t pass up an opportunity to use it again when I had the time. Best egg replacement I’ve used so far! And, you can use the chickpeas for something else later, so no waste!

French Toast Casserole

1 Loaf Chibata or French Bread
1 Can aqua faba
1 C non dairy milk
1 T vanilla extract
3 T maple syrup, or more
2 t cinnamon
1 T brown sugar
Chopped pecans or walnuts
Coconut oil, for baking dish

Preheat oven to 375′

Tear bread into bite size pieces and scatter in greased baking dish.

In medium size bowl, or measuring cup, whisk all ingredients together.

Pour over bread pieces evenly. Add chopped pecans or walnuts.

Bake 40 to 45 minutes.

It’s perfectly crispy on top and warm and soft on the bottom. Add some powdered sugar and you’re in business!

Enjoy 😘