Moisturizing Overnight Hair Mask

February 2, 2016February 2, 2016Leave a comment

Tempeh Bacon Lettuce & Tomato Sammies

Who would have thought I would post a DIY deep conditioning hair mask recipe on No Beef Here? Okay, it’s not THAT surprising. After all, the best ingredients for our hair, skin and nails (and all that jazz) are in the kitchen. I mean, seriously, you can whip up an endless combination of possibilities for hair masks, deep conditioning treatments, body scrubs, face masks. I promise you I can go on and on.

I’m a huge fan of making my own stuff. Not only does it save you a sh*t ton of money, it’s way healthier because you’re not loading your sacred temple with garbage. I mean, if you can ultimately cut down the chemical sh*t storm, I’m all for it. I feel like the stuff we put in and on our bodies should be similar. If you wouldn’t eat it, would you want that in your body (you know the chemical crap).

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Snow Day Sea Salt Chocolate Chip Cookies

January 25, 2016January 25, 2016Leave a comment

Tempeh Bacon Lettuce & Tomato Sammies (7)

Howdie lovers!

NYC got SLAMMED with snow. Winter was tired of our trash talk and decided to show up, give us some snow (okay, lots of snow about 25 plus inches) then bounce, leaving the city in disarray.

So what do you do with a snow day or two (after you play outside because the roads are closed of course)?

YOU BAKE!

And binge watch Avatar the Last Airbender. Yea, super cheesy but Matt and I love this show. It’s perfect and really helps you tune into that inner child 😉 Oh yes.

Braving the storm to go and play…and dig out the cars!

Beware of the power of these cookies. You will not be able to slow down because they are just so so so delicious. So be sure to hide them in the kitchen, out of reach just so you can savor them a little longer.

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Spicy Corn Chowda’

January 13, 2016January 13, 2016Leave a comment

Tempeh Bacon Lettuce & Tomato Sammies (6)

I know, I know. I did a vegan version of this soup nearly 2 years ago today. But this soup is just SO DAMN good and I needed to really make this a creamy chowda. And lately many of my soups have involved a LOT of coconut milk and I think I need to play around with some different creamy additions. This recipe combines cauliflower with a bit of heavy cream to balance out the heaviness of the cream and give it a little veggie boost.

But in all honesty if you’re not diggin’ the heavy cream, you can combine coconut cream and cauliflower or make it SUPER vegan and soak some raw cashews in warm water for about 4 hours, blend on high and add the cauliflower for a really nourishing creamy aspect.

If you want the full vegan version of this recipe, check out this recipe here.

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No Way It’s Vegan Mac n Cheese

December 2, 2015December 2, 2015Leave a comment

Tangy watermelon salad (1)

A few weeks ago I had to put myself in the mindset of a child and think about the things they would truly enjoy for my first ever kids cooking class. And to be honest, that was SUCH a challenge! Kids are picky! How the hell was I going to get the pickiest of eaters to eat healthfully AND enjoy veggies with so much flavor?!

I thought…hmm…kids seem to really enjoy mac n cheese. So, cleverly thought I could hide some veggies (ahem butternut squash) in the cheese sauce while also giving kids the option to add in their fave veggies. You’d be surprised, some actually chose to add broccoli to their mac n cheese and those who didn’t still got a dose of veg with the butternut squash hiding in plain sight in the cheese sauce.

For those of you who want a super cheesy but still nourishing baked mac, I’ve provided an additional version for your pleasure 😉 A little something something for all mac n cheese lovers, vegan or not.

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Easy Peasy Cauliflower Fried Rice

November 14, 2015November 14, 20151 Comment

In case you were not aware, I LOVE working at the farmer’s market. I mean aside from the amazing people, I get my hands on veggies and fruits I normally wouldn’t be able to. Well, I probably could but the fact that the opportunity to try nature’s unique creations. I tried quince for the first time a few weeks ago. I used to just glance at it, ask what it was and just ignore it. Because let’s face it, there was no way I would actually do something with that. But now, that’s all changed.

Last week I got my hands on…purple cauliflower. I mean it’s just absolutely stunning. It’s a vibrant purple that begs to be eaten but in an elegant way. There’s no way this should become a puree, it begs to become something more. It has potential. And the night I realized I didn’t have rice in the house, the purple cauliflower became…rice.

Yes, I said rice. The texture is absolutely perfect. It doesn’t make you miss rice. It holds flavors exquisitely and it really makes you feel good about eating your veggies. I mean, come on! It’s a winner.

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