J. Cat Beauty Lip Swatches

Here's another fun little video I did at work swatching some of the J. Cat Beauty lipsticks! This brand is cruelty free and these lipsticks are all matte but stay slightly creamy aaaaand stay put on your lips! When they do start to fade, it's natural and you don't look like a crazy person with smudgy, smeary lipstick. 

Vegan Beet Sauce with Quinoa Pasta and Spinach

I was inspired to make this after seeing someone I follow on instagram do a beet pasta sauce. I am definitely just starting to like beets, like..I despised them a month ago but here we are! And I mean, the pasta is freaking pink! How could you not love it? Anyways, I've been giving beets a shot ever since Valentine's day dinner. I had a beet salad with my meal and it was so so so good. So, here's me, tryin' to like beets with this awesome pasta dish! Enjoy

serving size: I was only working with 8 ounces of dry pasta so my serving size was 4

What you need:

• 2 cooked beets (I used Love Beets already cooked beets cause I'm lazy)
• olive oil
• salt and pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 cup veggie broth (chicken works here to, just won't be vegan)
• 1/2 cup boiled cashews
• 4 tablespoons nutritional yeast
• one yellow onion, chopped
• frozen spinach
• salt and pepper
• 1/2 teaspoon minced garlic
• 1 box of pasta (I used Andean Dream's quinoa shells)

What you need to do:

1. Boil your water for your pasta
2. Add 1/2 tablespoon olive oil to a separate pan and heat over medium high heat
3. Add your beets, veggie broth, drizzle of olive oil, pinch of salt and pepper, garlic and onion powder, cashews and nutritional yeast to a blender (not food processor!!!)
4. Blend until creamy
5. Once your pan with the olive oil is heated through, cook onions for about 6 minutes then add in your spinach and garlic and cook til warm/not frozen
6. Drain your pasta and add to your spinach/onion mixture
7. Throw your sauce on top of the pasta and cook for about 3 minutes, until warmed and flavors are blended together
8. Viola, you're done!
9. Top with vegan cheese, green onions or whatever your heart desires
10. Eat, eat, eat

Greek Turkey Burgers

This recipe was taken from my new Cooking Light magazine that came in the mail. Although, of course, I added to it, switched some things around and made it my own. This came together super quick, like our Banza mac n' cheese took longer to make! Sean had his burgers on a bun but keeping with the whole "Greek theme" I threw mine into half a whole wheat pita! It was great. The burgers were nice and juicy and had great flavor. This will definitely be a repeat dinner for me (especially in the summer!)

serving size: 4 burgers

What you need:

• 1 pound lean, ground turkey
• 1/4 mayo (I used Just's vegan mayo)
• whole wheat bread crumbs, I just eyeballed this so maybe a tablespoon?
• 2 teaspoons dried oregano
• 1 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon pepper divided
• 1/3 cup plain Greek yogurt
• half a lemon, juiced
• olives I used about 1/4 of manzanilla olives because that's all I had on hand
• 1/2 teaspoon minced garlic
• sliced cucumber and red onion
• whole wheat buns or whole wheat pita's

What you need to do:

1. Combine ground turkey, mayo, bread crumbs, oregano, cumin, salt and 1/8 teaspoon pepper in large bowl
2. Form mixture into 4 patties
3. Grease a skillet over medium high heat 
4. In a separate bowl, mix Greek yogurt, lemon juice, chopped olives, garlic and 1/8 teaspoon of pepper to make your sauce
5. Once skillet is heated, add your burgers
6. Cook 5-6 minutes each side
7. Slice up your onion and cukes and top your burgers with them and your yogurt sauce
8. Eat it, yum!

theBalm Mini Lippie Review

Sometimes, (okay, a lot of the time) I buy myself new clothes and shoes and makeup because I really enjoy those things too. I thought it would be neat to include a tiny post about what I get to do sometimes at work which is a lot of fun for me. (I mean, how could playing with lipstick at work not be fun?) Check out my review of theBalm's lipsticks! I love these lippies, 'fo real..not just saying it for work. They're super matte, smell like peppermint and I can eat all the greasy french fries I want and these HARDLY move. Like, sometimes they don't come off at all, amazing.

Vegan Minestrone

This was a really easy thing to whip up for dinner and actually didn't take nearly as long as I thought it would to make. (My homemade bread was done about 20 minutes after this was!) I think I seasoned this perfectly, which sucks cause at the end, I just started dumping stuff so I will try my best with measurements. Vegan and gluten free! 

Serving size: lots of soup! no idea, honestly...

What you need:

• Olive oil or coconut oil
• 1/2 a yellow onion
• 2 tablespoons minced garlic
• 2 carrots, chopped
• 1 zucchini, chopped
• 1 cup edamame (can use green beans or even celery..doesn't matter)
• 1 can chick peas (can use any type of bean really)
• 1 can diced, roasted tomatoes
• 6 cups veggie broth (I used chicken cause it's all I had on hand...)
• 1/2 cup water
• 1 carton Pacific Foods tomato stock
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1 tablespoon nutritional yeast
• 2 shakes of crushed red pepper flakes
• 1/4 teaspoon celery salt
• 1/2 tablespoon coconut sugar (can sub regular sugar)
• 2 cups of pasta
• 2 cups kale
• 1 cup spinach
• I really just dumped a bunch of salt and pepper in, adjust to your taste buds!

What you need to do:

1. Heat a large pot over medium heat
2. Add oil and once shimmering, add in onion and garlic and cook a minute or 2
3. Add in your carrots and edamame with some salt and pepper. Cook 5 minutes or until carrots are tender
4. Add zucchini, tomatoes, stock, spices, sugar and chick peas
5. Increase the heat until you get a nice simmer, then add in your pasta and cook according to package directions (around 11 minutes)
6. Add in your greens and cook another 5 ish minutes until slightly wilted
7. Taste and adjust to your liking (more salt probably!)
8. Enjoy with some of that Paleo Seed Bread!

***Mine wasn't vegan because I added Parmesan cheese and chicken broth but you can add vegan cheese or use veggie broth!

Paleo Seed Bread

THIS IS ONE OF MY FAVORITE THINGS I'VE EVER MADE! And I'm already thinking of all the different ways you can make this! Takes awhile to bake, but man oh man, is it worth it! I cut mine up after 5 minutes and grabbed a slice and topped with ghee and it was delicious! Great gluten free and nut free bread for someone with allergies! 

serving size: one loaf of bread

What you need:

• 1 1/4 cups almond flour (I used Pereg's)
• 6 eggs (can sub flax eggs to make this bread vegan)
• 3 tablespoons coconut oil, melted
• 2 tablespoons olive oil (if you're making a more savory bread, otherwise just use 1/3 cup coconut oil)
• 1 teaspoon vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 2 tablespoons chia seeds
• 4 tablespoons cassava flour
• 1/2 teaspoon baking soda
• 1 tablespoon flaxseed meal
• optional toppings: pumpkin seeds, chia seeds, poppy seeds, pepitas...

What you need to do:

1. Preheat oven to 350
2. Grease a loaf tin. Mine was 9x5 I think
3. Mix both flours, salt, seasonings, baking soda, and flaxseed meal
4. In separate bowl, mix eggs, oil and vinegar
5. Add the wet ingredients into the dry, mixing thoroughly
6. Add your mix into greased pan and add any additional toppings
7. Cover and bake for 20 ish minutes
8. Uncover and bake for 20 minutes more
9. Slice and eat quickly as it's SO GOOD warm!

Easy Ground Chicken Lettuce Wrap

I LOVE LETTUCE WRAPS! These are really versatile (like, you can even use tofu or turkey as the "meat") and you can customize with your fav veggies! (think: chopped cabbage, peppers, bean sprouts...) This took me maybe 30 minutes from start to finish, so great weeknight dinner. Let's goooo

serving size: varies. I used butter lettuce and I'd say it makes around 16 wraps

What you need for the sauce:

Head of lettuce! I used butter lettuce, so they were smaller

• 2 tablespoons water
• 2 tablespoons honey
• 5 tablespoons liquid aminos (can sub for tamari or soy sauce, I used Bragg's)
• 1 tablespoon Gochujang (chili garlic paste)
• 1-2 tablespoons lime juice (I used 1)
• 1 tablespoon rice vinegar
• 1 tablespoon grated ginger
• 2 teaspoons minced garlic
• 1 teaspoon cornstarch or arrowroot powder

What you need for the stuffing:

• 1 pound lean, ground chicken
• 1 tablespoon toasted sesame oil (I used Whole Food's brand)
• 1/2 teaspoon garlic powder
• 1 teaspoon minced dried onions
• pinch of chili pepper flakes (I used Mother in Law's)
• pinch of black pepper
• 1 large scallion, chopped
• 1/2 cup chopped unsalted cashews
• 1 large carrot, grated or chopped
• 1/2 cup frozen edamame
• 1 can sliced water chestnuts
• optional: cilantro, sesame seeds, extra cashews for topping

What you need to do:

1. If using frozen edamame, I recommend throwing them in a bowl and heating them in your microwave to thaw them
2. Add all sauce ingredients to a bowl and whisk well, until honey is incorporated. Set aside
3. Heat toasted sesame oil in large skillet over medium high heat. 
4. Add in your ground chicken and spices. Cook until browned, about 10 minutes. 
5. Throw in your cashews and cook 3 minutes.
6. Next, add your sauce in and cook 2 minutes
7. Lastly, throw in your veggies and cook 1-2 minutes or until heated
8. Assemble lettuce wraps and enjoy!

Vegan Red Velvet Cupcakes

I made these for Valentine's day but really they're delicious any time of the year. Mine didn't turn out as red as I woulda liked and I think it's because I used actual beets instead of a beet powder but not sure. I definitely want to make these again with the powder and see how they turn out.

Serving size: 12 muffins

What you need:

• 2 cooked beets
• 1 cup sweetened or unsweetened almond milk
• 3/4 cup coconut sugar
• 1/4 cup melted coconut oil
• 2 teaspoons vanilla extract
• 1 cup whole wheat flour + 1 tablespoon
• 1/2 cup of cacao powder
• 1 teaspoon baking soda
• 1 teaspoon lemon juice
• salt

What you need to do:

1. Preheat over to 375 
2. Grease a muffin tin
3. Puree your beets in a food processor 
4. Whisk together almond milk and lemon juice
5. Add in sugar, coconut oil, vanilla extract and beets
6. In a separate bowl add the flour, cacao powder, baking soda and salt and mix together
7. Mix the wet with the dry ingredients
8. Add your mix to the greased muffin tray
9. Bake around 23 minutes or until a toothpick comes out clean
10. Let cool around 10ish minutes
11. You can make a quick icing out of confectioners sugar and water! (I used Swerve's confectioners sugar!)
12. YUMMMMM

Whole Wheat Vegan Lemon Chia Berry Donuts

These are so good! And seriously satisfying if you love lemon poppy seed because these taste pretty darn close. These can also be muffins if you don't have a donut tray.

Serving size: This made 12 muffins and 6 mini muffins....

What you need:

• 2 cups flour (I like King Arthur's whole wheat)
• 3 tablespoons chia seeds
• 3/4 cup coconut sugar (I use Wholesome)
• 2 teaspoons baking powder
• 1 1/2 cups nut milk (I used almond)
• 1 teaspoon vanilla
• zest of one medium sized lemon
• 1 cup frozen berries

What you need to do:

1. Preheat your oven to 400
2. Grease your tray
3. Add all the dry ingredients first. Flour, chia seeds, coconut sugar, baking powder. Mix well
4. Next add in your milk, vanilla and lemon zest. Stir well then fold in frozen berries.
5. Be sure not to add too much donut mixture to your baking tray as these expand.
6. Bake 15 minutes or until tops are browned slightly.
7. Let cool for 10 minutes then enjoy!

Wild Caught Salmon with a Pesto Coconut Milk Sauce

I really just threw this together in about 20 minutes and it was SO GOOD. Minimal ingredients, minimal chopping (!) it's a great, quick weeknight meal. Checkkkk checkkkk it out below!

Serving size: 2 fillets of salmon

What you need:

• Wild caught salmon, 2 fillets
• 1 tablespoon coconut oil (can sub olive or avocado, I used Nutiva's that's magically always liquid)
• salt and pepper
• half an onion, diced
• 1 teaspoon minced garlic
• 1/2 cup coconut milk (I used unsweetened)
• 1/3 cup stock (I used chicken)
• 2 cups packed spinach
• 2 tablespoons pesto (I used my homemade spinach/pine nut/nutritional yeast pesto)
• pinch of dried basil 

What you need to do:

1. Dump in your coconut oil
2. Pat your fillets dry
3. Sprinkle with salt, pepper, and dried basil
4. Once oil is hot, place your fillets in and cook 4 ish minutes each side
5. Remove fillets then add your chopped up garlic and onions
6. Cook about 2 minutes, don't burn the garlic! Keep stirring it
7. Add in your broth and pesto and cook another 2 minutes
8. Dump in your coconut milk and spinach and cook until wilted, about 2 minutes
9. Place your fillets back in the pan and simmer for about 3-4 minutes
10. Woah, you're done. Eat it up! 
11. Would be great with a side of grains