Summertime fine Chai Frappuccino {better than you know who}

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And another cough.

Ok Mother Nature can we get some stability? What’s going on?! I was totally digging the warm 80 degree weather with the occasional rain shower cuz that feels hellagood and now homegirl has switched it up on me.

And then the coughing started. I was just getting into my flow with the whole iced beverage thing and was cleansing for the last week or so…and now I’m back to hot dranks. What’s good though?!

I am legit coughing and typing this blog post as I lick my lips reminiscing on the million smoothies I was experimenting with over the last week or so. Honestly, we’ve kept it pretty simple in our home. It would be untrue and a whole bunch of bs if I said this wasn’t with the wedding in mind. Um hello bride to be in less than 100 days over here!

Can we take a quick moment to breathe that in?!

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Cucumber Raita

You can’t have a decent Indian dish without a mouthwatering serving of raita on the side (or to put on top- it’s delicious, why not put it on everything).

I make mine with cilantro, shallots, and persian cucumbers for a delicious crunch and flavor that goes well with practically anything Indian (even pudla, you can get the recipe here)

Warning: This recipe is NOT vegan. I know that this is supposed to be a vegan blog, but I do indulge in some greek yogurt here and there and things that my body feels it needs. It’s all about trusting your body and finding what makes you feel good and whole.

What You Need: 

  • 4 cups full fat greek yogurt
  • 1 large persian cucumber, diced finely (keep the skin on)
  • 1 shallot, diced
  • 1/2 cup of cilantro, chopped finely
  • 1 tsp cumin powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • Salt and pepper to taste

How You Make It: 

Combine all ingredients in a large bowl. Cover and let flavors set for at least 15 minutes or up to 2 hours. This will last in the fridge the entire week unless someone decides to eat it before then!

Peace, love and no beef!


Aloo Gobi…You Know You Want Some

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I apologize for my hiatus and I’ve been taking the time to enjoy my summer, enjoying the delicious produce of this season and giving myself an overall rest. One of the most important things in this season of beautiful weather, is knowing when to take time to rest and rejuvenate. I’ve been doing just that. Of course, I’ve been in the kitchen getting a feel for seasonal cooking so I’ve decided to make my return and share a classic recipe that is a go to in my home. And, the more I make this the better it tastes each time. So start salivating and dreaming about Indian cuisine, because I’m about to set your taste buds aflame.

Cooking Time: 20-30 Minutes

Serves: 4-6 people (or one hungry boyfriend)

What You Need: 

  • 4 Red Skinned Potatoes, scrubbed, cut into 1/2 inch cubes
  • 1 Cauliflower, cut into small florets
  • 1 large red onion, diced
  • 4 cloves of garlic, smashed and chopped
  • 1/2 cup fresh cilantro, chopped
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 3/4 tsp red chili powder
  • 1/2 tbsp coriander powder
  • 1/2 tsp garam masala
  • 2 tbsp oil (or ghee)
  • 1/2 cup diced tomatoes (you can use half a 8 oz can of diced tomatoes or fresh)
  • 1 tbsp tomato paste
  • juice of 2 lemons
  • Sea Salt to taste

How You Make It: 

  1. In a deep pot, heat oil or ghee. Add cumin seeds. When cumin seeds start to pop, add onions and garlic. Stir until translucent. Season with sea salt.
  2. Add turmeric, chili powder, coriander powder, garam masala. Stir until onion is coated.
  3. Toss in potatoes and stir. Allow to cook for up to 4-5 minutes until coated with spices.
  4. Add cauliflower florets, sea salt, and stir until coated.
  5. Cover the pot and allow the vegetables to cook up to 10 minutes.
  6. After 10 minutes toss in diced tomatoes and tomato paste. Scrape the bottom of the pan to prevent sticking. (Note: if the veggies stick, add a few tablespoons of water and the veggies should release from the bottom).
  7. Continue to cook until the veggies are soft (an additional 10 minutes).
  8. Remove from heat, stir in lemon juice and cilantro. Season with salt to taste.
  9. Serve immediately with raita (recipe to come-not vegan!), steamed basmati rice or your favorite Naan, Parantha or Roti.

P.S. You can always add peas to your recipe (as pictured above) or simply make this Aloo Matar or Gobi Matar! This spice combination can transform any dish into something Indian! How awesome is that?!

The best part about this recipe? It’s even better the next day or a few days later. You know what that means! LEFTOVERS GALORE! I definitely packed this for my boyfriend’s lunch on some basmati rice. He definitely had a happy tummy.

I hope you enjoy this recipe and start cooking Indian food more often.

Peace, love and NO Beef!


Fiesta Tacos with Tempeh



I looooove tacos. Seriously. I love tacos. I love Mexican food in general. Actually, I think I just love food. If I could just go around tasting food all day I would not only be a big roly poly, I would be a very happy pudgy person. 

It just so happened to be a Tuesday (hello, Taco Tuesday) and I had a craving. I also had a ton of tempeh hiding in my fridge in an attempt to fall madly in love with tempeh (I think it might be working). These tacos were the love child of the ingredients in my fridge, my obnoxious craving for tacos and a lovely spring day. 

It’s okay, you can start salivating now. I promise I won’t judge you. These tacos are THAT good. 

What You Need:

For the Tempeh

1 package of Organic Three Grain Tempeh (check out Lightlife), sliced into thin strips

3 cloves of garlic, crushed

2 limes, juiced (and zest)

3 tbs extra virgin olive oil

3 tsp chili powder

2 tsp cumin powder

2 tsp Himalayan Pink Salt or Sea Salt 

For the Slaw

1/2 package of broccoli slaw mix (or coleslaw mix from your grocery store)

1 lime, juiced

2 tbs diced pickled jalapenos (or you can also use fresh)

1 tbs extra virgin olive oil

Sea salt and black pepper to taste

For Taco Assembly

Gluten Free Corn Tortillas

Toppings: Avocado, Tomato, Cilantro, Salsa or more lime 

How You Make it: 

  1. Create the marinade for the tempeh by combining the lime, olive oil, garlic, spices in a bowl. Cover the sliced tempeh completely with this marinade and let sit for 30 minutes to 1 hour (the longer it marinades, the better tasting your tempeh). 
  2. While the tempeh marinates, make the slaw by combining the slaw mix with the pickled jalapenos, salt, pepper, lime juice and olive oil. Let sit for 20 minutes. 
  3. After your tempeh is fully marinated, warm up a cast iron skillet on high heat. Once hot, lower to medium-high heat and add the strips of tempeh. Cook until golden brown on both sides. 
  4. Assemble your tacos! Grab a couple of corn tortillas (you can warm on the stove, microwave, oven-however you like), add 3 slices of tempeh per tortilla, top with slaw and your favorite toppings. I love avocado, tomato and cilantro. 

There is nothing more satisfying than a delicious taco and a simple meal on a weeknight. 

What are your favorite Taco Tuesday recipes? I’d love to know!

Peace, love and NO beef!



Vegan Blueberry Oatmeal Muffins

I recently got an opportunity to try out My Oatmeal, a great site that allows you to customize your very own healthy oatmeal. I was thrilled. I got to choose the flavors I adore and put it into one amazingly healthy and delicious oatmeal. I chose cocoa, dried strawberries, quinoa flakes, flax seeds and steel cut oats. I made the usual oatmeal for breakfast over the weekend and it was absolutely delicious. I opted for no sweetener when I made my custom creation but had to add Grade B maple syrup to give it a touch of sweetness. I may opt for an option without chocolate next time. I feel like the chocolate smelled and tasted artificial. Other than that I have no real complaints. I really enjoyed my oats!

I clearly made too much oatmeal and luckily found a way to make use of it in a very delicious and obviously nutritious way! I found a fab recipe for blueberry muffins but transformed it into a vegan version! Yippee. Well, here it is! I hope you enjoy!

What You Need
¼ cup vegan margarine
½ cup unsweetened applesauce
½ tsp. salt
1/2 cup Grade B Maple Syrup
2 cups all-purpose flour or sprouted grain flour or gluten free flour
1 Tbs. baking powder
½ cup almond milk
1 cup of pre-cooked steel cut oats
2 cups fresh or frozen blueberries

How You Make It
1. Preheat oven to 350F. Line 1/3-cup muffin cups with paper liners, or spray with cooking spray.
2.Mix all ingredients together in mixing bowl. Spoon into muffin cups, filling three-quarters full.
3. Bake 25 minutes, or until tops are firm. Cool slightly on rack.
4. Enjoy!


Disclaimer: I received this product via Fit Approach in exchange for my original thoughts and opinions on My Oatmeal. I was in no way paid for this review and the opinions are completely my own.