vegan

Vanilla Pound Cake Muffins

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Vanilla Pound Cake Muffins

Yesterday morning I was craving something different, but I didn’t feel like going anywhere so I needed to work with what I already had in the kitchen. To be honest, I’ve been having a hard time enjoying the usual foods that I eat after returning from a trip to Europe. The food there is so much better in so many ways, plus I didn’t have to make any of it so I was constantly being gifted the experience of new ingredients put together in ways that I’d never have thought of, and these new concoctions thrilled me, even when they weren’t something I’d particularly want to recreate myself.

Cruise Camp

We were on a Rhine River cruise, and I had never before traveled on a ship. The closest experience that I can relate it to is going away to summer camp as a kid, which I loved but only did a small handful of times. In both instances you meet people from various places, eat and experience new things every day with them, go to bed tired and wake up too early to start the next day full of new experiences with these new friends, then you all go home your separate ways with some photos, memories, and promises to keep in touch.

Instead of nature hikes there are city center walks, and instead of crafts there are optional cheese and wine tastings, but it really made me think about how many fewer opportunities we have as we get older to be thrown together with new people for days on end and delight in our commonalities and discuss our differences and experience unusual things together. It’s special, and unique, and I can understand why people get hooked on cruises even though overall it would not be my choice of travel mode.

Strasbourg, France
Selfie in Germany
Cologne, Germany
Amsterdam

Back to Muffins

These vanilla muffins were basically the same as I’ve made before, except this time I didn’t reduce the sugar as much as I used to, and that is what gives these the pound cake effect rather than the other, plainer, version. (Those are also good, just different.) I also changed where I baked them by instead of using the middle rack, I moved the rack up a notch, so they were slightly closer to the top of the oven. Both tweaks made a difference where the complete outside of all the muffins had that pound cake topping encasing them which made these such a treat.

Just like with the original vanilla muffins I have posted here, the basic recipe I loosely follow is for blueberry muffins on the back of a Bob’s Red Mill Gluten Free Flour bag.

Vanilla Pound Cake Muffins

2 Cups Bob’s Red Mill GF 1-to-1 Baking Flour

2 tsp baking powder

1/2 tsp salt

1/2 cup regular or vegan butter

3/4 cup cane sugar

3/4 cup brown sugar

1 tsp cinnamon

1+ tsp vanilla extract (here’s how to make your own!)

2 eggs or egg replacer

1/2 Vanilla Oat Milk

Start by preheating oven to 425 degrees and prep your muffin pan with either paper liners or spray oil. Add the dry ingredients (besides the sugar) together in a bowl and stir. Cream the sugar and softened butter together with a hand mixer. Add the vanilla and mix again. Add the eggs (or egg replacer) and mix, then add the dry ingredients a bit at a time while mixing, rotating with adding the half cup of oat milk. The batter looks like a cake batter. Scoop the batter into a prepared muffin pan for 12 normal sized muffins. Put the pan in the oven and immediately turn the temperature down to 375 degrees. Bake for 30 minutes, then let them cool on a cooling rack for at least five minutes before digging in.

Vanilla Pound Cake Muffins

They taste delicious alone but really shine with strawberries, especially with a scoop of vanilla yogurt.

Happy middle of May. I hope you have some sweetness this week.

*This post includes affiliated links.

Summer Foods and Thoughts

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Summery path through greenery

It’s been a while since I’ve written and I’ve missed this space. In January I started a new job as an adjunct professor which has been challenging due to the learning curve of the new place and the fact that every time I got my footing, another challenge would arrive and I’d feel the need to put all my efforts into staying on top of the job. I like it, but the challenge has been real. Now that it’s summer I’ve had a couple of weeks to decompress although I’ll start back up teaching next week for summer quarter.

Someone commented on one of my youtube videos from six or seven years ago the other day and it made me realize how much I miss the communities and conversations that have arisen over the years here and a few other places centered around herbs, essential oils, natural foods and products, slow foods and slow living, etc. It’s funny how normal all those topics seemed for so long, and now it seems like all I hear about is AI (which disturbs me), work related topics, parenting necessities, and adulting chores such as bills and taxes. There is no balance unless balance is created~ it doesn’t just happen naturally. Putting effort into the important things, priorities, long term goals, being the person you want to be and living the life you want to live have all been on my mind lately. One thing I’ve been talking to my oldest son about is that when I think about my future self, say five to ten years in the future, would I be proud of that person if that future self had spent most of my free time on my phone, on social media, watching shows? Or would I be a more confident, competent, and successful version of myself if I spent more time reading, listening to quality podcasts and audiobooks, limiting what I watch to inspiring and/or motivating things. The answer is obvious but I’m a work in progress when it comes to implementing these notions daily. Sometimes all I can do is veg out to instagram for 20 minutes and that’s OK too. I just don’t want that to grow and it takes effort, mindfulness, and self-discipline.

I haven’t done anything herbal lately, but I did buy some vegan pesto that I have to share b/c oh my goodness, it is the best pesto I’ve ever had. Basil and pesto are such summery foods to me, just like berries and peaches they just hit differently in summer, resonating with the longer light, heat, sun, and fun. Basil is one of my favorite culinary herbs and I love adding the whole, fresh leaves to salads and sandwiches, but there is something about pesto that just brings dishes to whole new level. I’m a pesto purist and not overly impressed with the kale pestos or nettle pestos out there, but I know a lot of people like those. I currently have a vegan kale one from Trader Joe’s and it’s OK but nothing compared to a true basil pesto. I get the vegan ones, which are hard to find because most pestos have parm in them, because my son and I do best without dairy so we only eat it sparingly. This pesto from Seggiano is my son’s and my favorite one ever, other than making it fresh ourselves.

Seggiano Vegan Pesto

I found it at Whole Foods but not sure if they are going to continue to stock it or not because lately the shelf has been empty where I first found it. It’s on amazon but it’s more expensive there than at Whole Foods so I haven’t bought it there yet, but I will if need be in the future. Hopefully I’ll get back to making my own soon, once my job doesn’t take up so much of my mental space.

Thank you for being here. I’d love to hear your summer (or winter if you are in the southern hemisphere) thoughts and foods in the comments section. 🌻💜🌿☀

Excerpt from My Book on MindBodyGreen on How to Make All-Natural Solid Perfumes

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Solids are a great way to carry a perfume around with you in your bag, especially when traveling, since there aren’t spillage concerns with solids. The excerpt from my book explains how to make an all-natural solid perfume, including vegan options because most solid perfumes use beeswax. Click on the link below or here to see it.

Excerpt of My Book on MindBodyGreen

Happy Crafting! 🌸🌿

Vegan, GF, Vanilla Pound Cake

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If you’ve visited here for a year or more, you certainly know by now that I’m not a fan of traditional Thanksgiving foods. Although, I must say that as far as those foods go, the desserts aren’t bad, but if you are looking for something else to add to holiday get togethers (wait, are we going to be able to get together at all this season?) scratch that. If you are looking for an easy dessert to have around the house this holiday season, or to gift your gluten-free and/or vegan friends, this is an easy, yummy recipe and it can be customized according to your tastes. Plus, pound cake in an appropriate breakfast food, right? Add some Greek (DF) yogurt and a satsuma, or an apple with peanut butter, and you have a full meal. Really, a pound cake is basically a muffin in a different shape when you think about it.

I looked for a simple recipe online that I could easily change to gluten-free, dairy-free, and egg-free, and this one from Dinner then Dessert worked well. It lured me in with an advertised ten minute prep time and hour bake time, and it didn’t let me down. This was the easiest thing I’ve baked lately and my sons and I have enjoyed every bite.

Here’s the recipe, but keep in mind it’s completely customizable to your own dietary needs and tastes. You can add chocolate chips or cinnamon for example, which I considered, but then decided to keep it purely vanilla. If you don’t do dairy but eggs work for you, I recommend using the eggs instead of the flax if you want that pretty golden color that pound cakes wear so well. Mine turned out more of a dull brown than golden but it still shined in taste. Here’s the recipe:

GF, Vegan Pound Cake (Modified from Dinner then Dessert by Sabrina Snyder)

Ingredients:

  1. Preheat the oven to 350 degrees and prep a 8×4 inch loaf pan with a coating of vegan butter or spray with coconut oil. Sprinkle a small bit of flour on top of the oil/butter. Also, my loaf pans are 9×5 so the pound cake came out a bit shorter and wider, but it works.
  2. Mix the flax seed meal with the warm water and set aside. I always do this in a mig for easing pouring.
  3. Mix the vegan butter and sugar with a handheld mixer, or in a standing mixer. on high speed and beat until light and fluffy. It takes a couple of minutes for the mixture to get fluffy and really this is the most labor intensive part of the recipe. Trust me, it’s worth the three minutes.
  4. Turn down the speed of the mixer and add the vanilla and the flax mixture (these can be in the same mug), mix a bit and then add the milk alternative.
  5. Add in the flour, baking powder, salt, and anything else you want in your cake and mix until just combined. It’s ready to pour into the loaf pan and bake for an hour. Cool on a wire rack before digging in.

Have a great Thanksgiving if you are in the U.S. and I hope everyone, everywhere, has a lovely start to the holiday season.

Peace and Gratitude to all ☮🙏✨

Gluten-Free and Vegan Not a Recipe

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I have never been so tired of cooking in my life. I know some people have become inspired by this lock down and groups of friends are exchanging recipes in chain letter fashion, but not me. I was asked to join one of those recipe exchanges and I declined, not because I didn’t want to share a recipe but because the thought of 36 emails coming at me with recipes I had no intention of making was more than I could stomach. (Pun intended.) There are three of us here, two of us eat relatively the same with avoiding gluten and dairy, and the other one is extremely picky, lives on gluten and dairy, and refuses to eat leftovers. Adding to the meal plan disruptions, the boys have taken full advantage of the online schooling and are sleeping until late morning or early afternoon, while I’m still waking up at dawn-ish so our timing is all off. That actually isn’t quite as bad as it sounds because the boys are teenagers and can eat pretty much anytime, all the time. In other words they can have breakfast at 11:AM and lunch at noon no problem. If I let it, this all means I can be in the kitchen making one meal after another all day long and by dinner time I’m not happy about it. In regular times the boys take care of their own breakfasts and lunches on school days, so I’ve tried to keep that going in this strange time, but for some reason it just hasn’t worked like that more days than not. Probably because if I’m making myself food, it’s just not possible to not end up making them food as well. So, the default dinner has turned into either gluten free pizzas, one with dairy and the other not, or gluten free and vegan mac n’ cheese, or its more posh cousin, pasta with Alfredo sauce, also gluten and dairy free. I thought I’d provide an overview of these with reviews in case you too are looking for the easiest way to get dinner on the table with as little effort as possible.

For pizzas, I use Trader Joe’s gluten free flat breads that can be found in packs of two in the refrigerated session. For one son I add Trader Joe’s vegan pesto, shredded vegan cheese, red onions, and turkey pepperoni slices. For the other son I add regular red sauce and shredded mozzarella or an Italian cheese mix. For myself I add 1/2 teaspoon of olive oil to each flat bread (I make each of us two flat breads at a time), sea salts mixed with herbs, extra basil, oregano, and rosemary. I cook these on 425 for about 10 minutes and make up a salad at that time for one of my sons and myself, and cut an apple up for the other.

Makes great bread sticks
Ingredients are gluten, dairy, and egg free
Easy gluten-free focaccia

Whole Foods has a vegan Alfredo sauce that the boys love. I’ve never tried it but they are happy to eat it any time with either Trader Joe’s gluten free penne or fusili. We sometimes get Jovial’s gluten free pastas which are a treat but usually eat the Trader Joe’s versions more often. My gluten and dairy eating son likes all these too by the way. That is saying a lot.

3D23850A-6297-4043-852D-09248F1F0D1A

Daiya’s mac n’ cheese and Alfredo boxes have been my sons’ go to meals of late. Again, both my sons love these which makes my life so much easier. To be honest, I’ve tried these and I don’t really love either one, but my sons think they are awesome so it doesn’t really matter what I think. I can eat them if I really don’t feel like making myself something different, but usually what I do is saute garlic, broccoli, onions, and smoked salmon to eat on top of the Daiya boxed food. (One son eats it all together, one needs them on separate plates.) I put the sauteed food on top of a salad or eat it on some other carb such as leftover rice which we almost always have. Easy enough. (The pics below are off their respective websites because I need to go to the grocery and get more.)

The last gluten free and vegan mac n cheese we have tried lately is Annie’s. This is the kind that needs to be mixed with non-dairy butter and milk, but I personally think this one is better than the Daiya. My sons disagree and since I’m making it for them, I’ll stick with the Daiya, but if you try the Daiya and are not thrilled, give Annie’s a try. I liked it.

Organic Gluten Free Vegan Cheddar Mac

What are your quick dinner ideas when you don’t feel like cooking? Or are you cooking up a storm and loving it? Whether you are relying on boxed foods or letting your inner Julia Child come out to play, do whatever it takes to stay sane during this strange time.

 

 

Chocolate Chip Cookie Cake (GF, Vegan, Soy Free)

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It’s my son’s ‘sweet 16 in quarantine’ birthday and we decided a cookie cake was just the thing for celebrating. Usually we have traditional (gf) cakes for birthdays but considering we are just three beings sheltering in place without any chance of friends coming by to celebrate, a cake just seemed too much. I suggested a cookie cake to my son and he said he’d never had one (?!) and that it sounded great. That got me thinking…where have all the cookie cakes gone? I seem to recall every mall in the 90’s having a specialty store that sold nothing but cookie cakes. One year in high school I got my then boyfriend one for Valentine’s Day and then somehow ended up carrying it sideways to get it through a small space which of course made it a cookie lump, instead of a cookie cake. Apparently it was still tasty anyway, and of course it was because cookie cakes are ridiculously good no matter what, right?!

I found a recipe on Pamela’s website and intended to use it with Pamela’s Baking and Pancake Mix, but I realized just in time that there is dairy in the mix and my son has been really trying to keep all dairy out of his diet so that wasn’t going to work. I replaced the mix with Bob’s Red Mill One to One GF Flour and added salt, baking powder, and baking soda, and also substituted the egg with flax and water and the butter with vegan butter. Here’s the link to Pamela’s directions if you want to do a (simpler) dairy and egg version, and below is the recipe that I did with all the modifications.

GF, Vegan Chocolate Chip Cookie Cake:

DIRECTIONS

I put a piece of parchment paper in my 9 in circular pan and preheated the oven to 325°. I went ahead and put the flax in a small mug with the water because it take about 10 minutes to thicken into a proper egg replacement. Next I softened the vegan butter a bit before creaming it with the sugars. After that, I added the flax with water and vanilla to the bowl and mixed well. Once everything was fairly well blended, I added the flour, baking soda, baking powder, and salt and blended again until well mixed. Then I added the chocolate chips and 1 Tbs of nutpods creamer because it just looked a tad too dry. You can use any non dairy milk you have on hand if your mix looks dry as well. Pour the dough into the pan and spread it out as flat as possible. Bake for 33 to 38 minutes, checking the middle with a toothpick or fork before taking it out to cool. Mine took 35 minutes and then about an hour to fully cool enough to decorate.

finishedcookiecake

Celebrations are looking pretty different these days but I hope you are all doing well and have something to celebrate in this strange time, even if it’s just the change of seasons.

Health and happiness to you!

 

 

Does Anyone Know What Day it is?

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I just got back from a walk and on it I tried to remember if schools had been closed for two weeks as of tomorrow, or three…? These days are running together in a blur and I have the building anxiety that I need to move on from the initial stages of getting used to this new ‘normal’ and start being productive and constructive again, but honestly the only thing I’ve been doing more of is sleeping. I have been taking walks, making food, and trying to do some dance cardio in my bedroom but it’s just not the same on carpet and with no other goofballs cardio-dancing next to me. Even cooking has been difficult since we moved into a new house at the same time as all this pandemic craziness really got going and by ‘new’ I mean new to us, it is a middle-aged house by human years’ standards and I don’t think anything has been updated since its rebellious teen years at best. The refrigerator freezes our produce no matter how warm I make the temperature, and it has also frozen some sauces and salads. The stove top is one of those flat ones and I don’t even know what the material is but I don’t care for it one bit. It just makes cooking more difficult for now, although I’m sure I’ll eventually figure out the issue with the fridge, or have yet another service guy out here to do it, but for now we are just dealing with it. I did see a pho recipe recently that got me excited though, not only because it’s a noodle soup and I love noodle soups, but also because it’s just for two which means I won’t have leftovers that might potentially freeze in our refrigerator. Not that leftovers are often a problem with two teen boys in the house, but best not to take any chances. In case you are new to pho, which is pronounced, I’m told, close to fu? with a lift at the end like a question, it is a Vietnamese soup that is packed with nutrients. It is usually made with pork or beef, but you can find chicken or vegetarian versions such as the one I intend to make later this week when I get back out to a grocery. What makes pho unique is the use of spices such as star anise, cinnamon, and ginger which are excellent for the digestive system and for supporting the immune system. Keep in mind that star anise is the primary source for the main ingredient in Tamiflu. Herbs are powerful indeed.

Here’s a link to the vegan pho on Frontier Coop’s website. Let me know if you make it or have your own go-to pho recipe. By the way, restaurants are very clever out here with naming their Vietnamese restaurants which I never understood until someone explained the pronunciation to me. My favorites are: What the Pho? and Pho King.

Stay safe and stay sane.

 

New(ish) Products

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Most of these products are new to me, although I know at least one of these has been around for at least a year or so, hence the ‘ish’. Here are my (and one of my son’s) favorites from the most recent New Hope Blogger Box.

Our favorite were the vegan Mexican dips by Zubiate Foods including queso, crema, and salsa (which is the only one that is not normally already vegan). These are not things we normally eat so when I asked my son if he thought the queso tasted like regular cheese-y queso, he said he had never had it before so he didn’t know but he really liked it. I tried it and it did taste like queso I’ve had if my memory serves me right, but more importantly, it really is delicious. We weren’t sure what to do with the crema but it turned out to be our favorite! It was also the best smelling and since neither of us really knew what to expect from ‘crema’ and were pleasantly surprised. It was so good! The salsa was tasty and spicy. We are used to salsa and this one was a delicious one, though probably a bit spicier than we would choose for a long chow session. The mix of the three with chips were really just right though! If you are vegan or simply avoiding dairy, I definitely recommend trying these for a fun snack or part of a full Mexican meal. I’m sure others can get a lot more creative with them than just the chips we paired them with, but my brain is currently filled with trying to find a place to move into so chips and dip were all I could muster.

Speaking of brains, this adaptogenic herb is also known to boost brain power. If you know one adaptogen, it’s most likely this one, ashwagandha, because it seems to be the most popular also the most versatile one in terms of helping the most amount of issues in the widest amount of people. It is also referred to as Indian Ginseng (actual Ginseng is also an adaptogen but has a greater effect on testosterone and can cause issues because of it. It is generally recommended that only men over 25 take it, and over 40 benefit the most from it. Women seem to tolerate it at any adult age.) Ashwagandha on the other hand has a more mellow effect and is far more about balance. It is recommended for mood stabilizing as well as stress management, and one way it does that is by stabilizing cortisol which most people know as one of the major ‘fight or flight’ hormones and has been recently documented to play a big role in holding onto belly fat. Ashwagandha is also the best adaptogen to help with sleep issues as well as helping with long term energy levels during the day time. This ashwagandha supplement by Youtheory is an easy way to get it into your daily life.

CBD is still having its day (years?) in the spotlight, and these by Hemp Fusion are intelligent mixes with thoughtful ingredients. The stress one actually has ashwagandha in it, no surprise there! They also sent a sleep one and an energy one, both of which I tried and I can attest to a lovely night’s sleep with the sleep one, but the energy one is harder to quantify. It might have been what helped me walk my dog this evening when I really would have preferred to sit on the couch with a magazine, but it really is hard to say. It didn’t make me buzzy or jumpy, that’s for sure. How are you guys feeling about CBD at this point? I’m curious as to what people are experiencing with it, or if they haven’t tried it yet, and if not, why? Let me know in the comments or contact me please :0).

The facial products from Probulin are a unique concept although I have heard before that putting probiotics on the face is beneficial, usually in the form of yogurt or kefir based facial masks. I am excited to try the entire line they sent because the ingredients look top quality as they are free of GMOs, sulfates, glycols, parabens, phthalate, sythetic fragrances, and they are cruelty free too. They really seem to have put together some products with the concept of ‘don’t put on your body what you wouldn’t put into your body’ in mind. I’ll have to let you know how my skin reacts once I use the line for a few days, but goodness knows that after this rough year I could use some intense facial therapy! I’ve tried everything once or twice as of last night, and so far so good. My skin feels healthy and the products go on nicely. I think the cleanser is my favorite for the way it leaves my skin feeling clean but not stripped.

The product that made me write the ‘ish’ on new in the title is Lively Up Your Breath‘s breath freshener because I wrote about it almost exactly two years ago in this post. It’s a unique breath freshener, not a mint, gum, or even spray. Instead it is a liquid filled capsule that you pop in your mouth and then break (it breaks easily pressing your tongue against your mouth) and the minty liquid does its thing. It’s strong and effective.

If you try any of these, please let me know what you think! I might not be writing here for a couple of weeks because I’m going to be moving soon so life will get hectic and the internet might get tricky, but I’ll still be reading emails and comments so please contact me anytime! And wish me luck with finding a place to live and moving for the first time in over 12.5 years. My kids grew up in this house so besides the fact there is a lot of stuff to pack up, there are even more memories and emotions that will be surfacing, boxing, and/or releasing. I’m saving the ashwagandha and stress CBD for the toughest days ahead.

Bye for now! XOXO

Dairy-free is the New Dairy

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Moooooove over gluten, dairy is the new star ‘free from’ food.

Is it just me or is the dairy-free food group going through a renaissance just as the gluten-free food aisle did a few years ago….? It sure seems to me like there are new dairy-free options popping up all over the place, and color me happy about it. Neither my oldest son nor I can eat much dairy without it causing problems, and we certainly have company in that arena. I’ve heard that the only people who can successfully digest dairy are those (heritage-wise) from Northern European countries, but I don’t know how accurate that is. It seems some people react to the casein, some to the lactose, and some just to all of it. Dairy is a wide category though and it’s important to note that some people can handle things like yogurt, kefir, and some cheeses because of the way they are made with cultures, and for some people it’s a matter of quantity. They might eat a little cheese a couple of times a week and have no problems, but eat dairy every day and lots of problems. And of course there seem to be more vegans all the time so they are definitely driving this dairy-free trend as well.

We tried Daya’s new gluten-free and dairy-free Alfredo style mac and cheese and were pleasantly surprised by the taste. I added cracked pepper on top and it was quite close to a regular gluten and dairy-full Alfredo. We were impressed for sure! I added stir-fried smoked salmon, broccoli, garlic, and onion on top which certainly made it taste less like it was out of a box, but the next day we ate leftover Alfredo just plain and it was great. I’ll be stocking up on Daya for quick and easy dinners.

I’ve also been making my son pizzas with vegan pesto from Trader Joe‘s and shredded dairy-free mozzarella style cheeses. One is from Trader Joe’s and the other is from a company called Violife whose whole line looks promising. He likes both cheese brands and thinks they taste very similar.IMG_0709

We both like different dairy-free yogurts. He likes the vanilla coconut yogurt from Trader Joe’s and so do I but it has more sugar than I like, so I eat So Delicious‘s unsweetened version of vanilla. I was curious what other dairy free goodies are now out there that I should try out on my son and I, so I checked out what New Hope discovered at Expo West and found some tasty-looking treats to share.

(The following portions of this post was provided by New Hope Network. I am a member of the New Hope Influencer Co-op, a network of health and wellness bloggers committed to spreading more health to more people.)

Culina Botanical Yogurt AlternativeCulina
One of the best nondairy yogurts we’ve ever tasted, Culina won us over with its ultra-creamy cultured coconut base, floral botanical add-ins (the Strawberry Rose flavor was beautiful) and lack of plastic packaging. Instead, each yogurt is packaged in a terra cotta flower pot lined with a food-safe, biodegradeable glaze.

Bla Bla Foods Valling Oat MilkValling

Swedish moms favor giving välling, a thick, creamy oat beverage, to toddlers before bedtime for a filling, healthy boost of vitamins, minerals and calories. Bla Bla Foods’ version features organic gluten-free oats, organic coconut milk powder and organic pea protein. Add two tablespoons to warm water and stir to prepare

Ripple Nutrition Chocolate Dairy-Free Protein Shakeripple
A single-serve, ready-to-drink plant-based beverage that packs in 20 grams of plant protein derived from peas. Sweetness and flavor comes from the addition of organic cane sugar, monk fruit extract and cocoa powder.

Mooala Organic Oatmilk Unsweetened Coconutmooala
Oatmilk was a trending plant-based dairy option at Expo West, and Mooala earns points for launching an unsweetened, USDA Organic blend. This version is blended with organic coconut cream for improved consistency.

Malk Sprouted Organic Oat Malk OriginalMalk
This brand’s dedication to simple formulations and conscious sourcing shine through with this USDA Organic, sprouted oatmilk. Bonus: Malk also pursued The Detox Project’s Glyphosate Residue Free Certification to quell worries about glyphosate-contaminated oats, which is printed on the back of the product packaging.

Milkadamia Macadamia Buttery Spread butteryspread
This beloved nondairy milk brand launched a plant-based buttery spread at Expo West that employs silky, rich macadamia oil to add body and flavor. We also like how no palm oil is used in this formulation.

Wildbrine Plant Based Creamery Cultured Cashew Brie Alternative Beet Blush brie
The fermentation experts at Wildbrine bring their expert knowledge of microbes into the plant-based dairy category with this excellent cashew brie. Tinted with a hint of beets, this USDA Organic plant brie will steal the limelight at cheese parties.

Sprout Living Drinkable Oats Matcha Plant-Based Instant Powder Mix sproutliving
Infused with antioxidant-rich matcha, this oat-based meal replacement also contains nutrient-dense sunflower seed protein, spirulina, golden flaxseed and so much more. We dig the USDA Organic certification, too.

If you try any of these, let me know how it goes! I’m looking forward to trying all of them, especially the brie because brie! and that Culina yogurt because the packaging is superb. If you have a favorite dairy-free food to share, I’d love to hear about that too. Thank you for reading and please share with any vegans or dairy intolerant people you may know.

Plant Based Diet Hacks

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Whether you are vegetarian, vegan, or just trying to add more produce to your meals, plant-based meal planning seems to be a here-to-stay trend, and I think it’s a good one. There are no diets that are perfect for everyone, so I like the term ‘plant based’ to acknowledge there are many ways to look at eating more plants than animals in general. According to Blue Zones studies, the people who live the longest and are healthiest in their long lives are pescatarians, and even at that, they are not rigidly so. Flexibility, open-minded-ness, and intuition will take you much farther in terms of optimal health than any strict diet rules. (Unless you need to avoid something for allergy purposes of course. That’s always a hard and fast rule.) The most recent sample box from New Hope Influencer Co-op had some great veggie options to make plant-based eating easy and interesting. Here are some of the foods my family and I sampled:

My 15 year old loving the veggies

Elma Farms POSHI marinated vegetable snacks are delicious. The bags say that you can snack on them right out of the bag, which we did, or use them on pizza, salad, or pasta, which I will try in the future. I’ll definitely be buying more of these to send in my son’s lunches and to use at home for easy veggie additions to meals. The packaging is beautiful too. Loved these.

My sons and their friends greatly enjoyed R.W. Garcia Co’s organic Bar-B-Q corn chips. The whole bag was gone in one play date with four teen boys chowing down. I never knew my kids even liked Bar-B-Q flavored chips so that was good to find out. I definitely appreciate the fact they are organic.

If you are a potato lover, you will definitely want to check out these potatoes from The Little Potato Company. The ones we tried were Garlic and Parsley flavored and quite good. It’s an interesting idea that I hadn’t seen before~ whole potatoes packaged with a seasoning pack that just gets added once the potatoes are cooked in the microwave for 5 minutes. We added olive oil too, as the package suggests butter or oil can indeed be added with the seasoning packet. Talk about a quick, filling, easy veggie meal!

This dairy-free ‘cheddar’ snack from Ancient inGRAINed Snack Co called Ka-pop tasted to me like a real cheddar popped cracker. It will definitely get any vegan or dairy intolerant person through a cheesy cracker craving! They are thick and substantial too, so it isn’t like you are eating air like some popped snacks. This is actually a filling dairy-free cheddar tasting snack.

Jenny’s Gourmet Foods has this pressed ‘salad bar‘ which is more like fruit leather than a bar, but I like the play on words that they did there. My son ate this and gave me a corner of one (there are two strips in the package) and we both liked it. Because of the texture it really reminded us of fruit leather except it isn’t sweet at all. It is also more substantial than fruit leather and my son called it ‘filling’, and with the exceptional ingredients in it, that’s a good way to get filled up.

seedsofchange

Seeds of Change makes these Quinoa and Brown Rice packs that are an easy way to get your whole grains into a meal. You can add steamed or roasted veggies to the grains, or throw the grains on top of fresh greens to make a hearty salad bowl. This one with garlic is tasty and I love the ease of these, especially for summer grain bowl meals. These would also be a great choice to take camping or for other travels this summer.

bfreepita

We haven’t tried these gluten-free pita breads yet from BFree foods, but I am very excited to do so. If you have been eating gluten-free for a while, you have no doubt already noticed a lack of pita bread or naan out there. I tried BFree products while in Dublin and thought they were great, and in fact mentioned them in my 2017 blog post on Dublin, about how I was hoping I’d find them here at some point. I am so excited they are available in the U.S. now and that they have the rare, illusive, gluten-free pita! This is a  much needed addition to our world.

Serenity Tea Sips sent along a lovely combination of Bergamot and Jasmine tea complete with black and green teas, rose buds, mallow and jasmine blossoms, and flavoring which I assume is the bergamot. This is a loose leaf tea and it smells wonderful. As soon as I’m finished with my current container of matcha, I’ll be sipping this tea in the afternoons for a pick me up with a dose of calm energy, thanks to the rose buds, mallow, and jasmine. Calm energy is the best kind for stamina, focus, and feeling good. People often associate calm with tiredness, but calm is the frame of mind that allows for optimal thinking, decision-making, focus, and long term stamina.

I’ll share the supplements from the sample box next time. Thank you for reading and I hope you found something new to try.