Tamari Tempeh with Ginger Vegetables and Jasmine Rice

Good Morning!

 It’s been 2 years since my good friend Leigha from The Yooper Girl started her blog. Her pictures are amazing, I want to try all of her recipes, and she’s one of the kindest people I’ve met! 

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 A few of use decided to post recipes for her blogiversary (is that a word?)

I’m posting the recipe for this tamari tempeh with ginger vegetables and jasmine rice that @omvegan and I collaborated on!

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 I love tempeh! It you haven’t had it before, its like tofu- except not really at all lol. It’s more dense and has a different flavor, and fills you up 1ox more than regular tofu.


 Mushrooms, peas, bok choy, zucchini, and carrots are also essential- I can’t wait till it’s warm enough to get the garden going again!

july 22 carrots table

 And of course, some really good jasmine rice. I used to be so bad at cooking rice- Zazu wouldn’t even eat the failed tries and that’s saying a lot. But now, I think I got it down :D Big pots, tight lids, and a good ratio of water.


 If you don’t have time to cook rice, these frozen organic ones are great to heat on the stove. (Does microwaving freak anyone else out? lol)


Tamari Tempeh with Ginger Vegetables
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  1. 1 block of tempeh
  2. 1 container organic mushrooms
  3. 1 zucchini
  4. 1 cup peas
  5. 1 clove garlic
  6. 1/2 sweet onion
  7. carrots (optional)
  8. bok choy(optional)
  9. 1 tsp. chopped ginger
  10. 2 T. tamari
  11. 1 T. rice wine vinegar
  12. 4 cups cooked rice
  1. Start cooking your rice according to package directions. Meanwhile, cut your tempeh up and put cubes in a small bowl. Add some tamari and let them marinate. Pour a little coconut oil in a pan over medium high ish heat. Add garlic and let it infuse. Add onions and stir until they start turning brown. Add carrots and zucchini and mushrooms. When everything is soft, add peas and tempeh. Cook on low for another few minutes. Pour tamari, 1 T. of rice wine vinegar, and ginger in a small bowl. Stir until well mixed. Pour 1/2 of the sauce over the vegetables. Put rice in a bowl, and then top with vegetables, avocado, and more sauce. Done :)


 Avocado makes every recipe better :)


 Have a great day guys and congrats again Leigha!

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Christmas Recap & and an Adora Review/Giveaway!

Good morning!! Hope you all had an amazing Christmas :)

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Mine was filled with family {and wind haha}…


Homemade dark chocolate cake..

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and Zazu..

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Ya it was pretty great :D

I have a quick review for you guys today. And I come with presents :D

Adora Calcium  is offering up a bag of their non-gmo calcium chocolates, which are so so good.


I usually get calcium through things like kale, collards, and dates, but I cannot say no to chocolate ;) Plus I was curious to see if they were as good as people say.

I melted a few of them in a bowl in a saucepan of water and then used it for strawberry dipping. Berries, dark chocolate, coconut, a pinch of salt is a match made in heaven.



I love that they are Rainforest Alliance Certified too.


To enter, leave a comment below!!

For extra entries, like Adora’s Facebook page and comment that you did so :)

Giveaway is open to US only and I’ll pick a winner next Friday!

Great a great day! :)

Salad Jars!

There are some things I wish I had discovered a long time ago.

Green smoothies. Modern Family. Trail running. 

And now… salads in jars! I can’t believe I just discovered this amazingness now.


 It’s ridiculously easy to make, convenient to carry around, and keeps the lettuce from getting all wilty and nasty. 

Basically you pick a carb, vegetables, healthy fats {hummus, avocado, flax crackers}, greens, and a reallyyyy good dressing and BAM. Salad.   My favorite carbs to use are sweet potatoes, quinoa, rice, quinoa, kabocha squash, and chickpeas…{I love you carbs} For this one I used delicata squash because ya we still have Thanksgiving leftovers


 As for vegetables-cucumber, celery, beet, carrot, tomato… 


 And proteins if you want! Tofu, lentils, crumbled veggie burgers, tempeh, avocado… this is organic tofu with Bragg’s Amino Aminos (aka life lol)


 Then, layer…

saladlayout .


Take pictures with various pieces of firewood/leaves/wine bags you aren’t supposed to be using {shhh} ;)

IMG_8411   and that’s it!


 And by the way!! How was your Thanksgiving?! I never did a recap, but we went to Sedona- it’s amazing there.. 


I wish we had Thanksgiving every month :D

Have a great day guys!



Mint Chocolate Chip Smoothie {vegan}

Growing up, Fridays were the best days. My sister and I would get up and sleepwalk to the car in uniforms we’d slept in the night before {efficiency at it’s best}, and then we’d count down the hours until 3:00. 3:00 meant two things- 1.) My dad was off work and 2.) Cold Stone. Pretty much the best ice cream in the entire world. {no offense Ben and Jerry’s}

But really, ice cream is an essential part of every kid’s childhood. For my sister and I, it was those Heath ice cream bars.

Somewhere along the lines, we’d misread the word Heath for “Health” and were ridiculously excited the toffee chocolate amazingness was actually good for us :D  


We also used to believe that mint chocolate ice cream was better for you because it was green {understandable logic right?} 

It’s actually kind of sad how long we believed in these ice-cream misconceptions, but then again who was going to correct us?

Certainly not my dad, the guy who convinced us that he went to the Olympics for doing pony-tails in hair and that the hazard sign in his car was actually an eject button hahaha.


 I’m not going to be one of those people that say this vegan concoction is exactly like the heavy cream magic that is Cold Stone. Butttt, I will say that it’s pretty damn close. 

Swap out chocolate for antioxidant-rich cacao, green food coloring for fresh mint leaves, and cream and sugar for frozen bananas (I swear this doesn’t taste like bananas though) and BAM. Success. 


 Anddd it’s healthy enough to drink for breakfast. I don’t think I need to say any more haha.

Mint Chocolate Chip Smoothie
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  1. 3 frozen bananas (must be frozen)
  2. 1/2 cup almond milk
  3. 1/4 cup fresh mint leaves
  4. 1 T. cacao
  5. 1 T. cacao nibs
  1. Blend all ingredients except cacao nibs. Should have the consistency of ice cream. Then, blend in cacao nibs for a few seconds. (I blended in mint&cacao after this pic, smoothie usually turns out green)

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 Let me know if you make this!

Have a great week guys!

Behind the Scenes

Good morning!! :)  

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 My amazing friend Abbie from Everything Needs Salt nominated to do a Behind the Scenes post today :)  

 If you haven’t checked out her blog, you need to. Everything she makes is just… magical. And she can make super healthy donuts- need I say more?


Theres 3 sections- photography, food, and fitness. I’m going to start with  Photography/Backgrounds:

Behind the scenes, I get a lot of weird curious stares from our neighbors ;) Probably because I drag rolls of paper towels, pillowcases, and firewood outside and then proceed to assemble massive pancake stacks on them …

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 I think that they are just jealous. Who doesn’t want pancakes?! Haha

But in all seriousness, these are my go-to photography props. The pillow case gives a soft white background that I just love, and the firewood gives it a rustic look.


 Zazu loves to get in the way..


 So sometimes I just use him for a background too ;) :

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 Behind the scenes, there are a lot of mason jars. I think I could be on Hoarders  for having so many, but there’s nothing better for pictures or for bringing stuff on the go. Smoothies, parfaits, juices, salads, oatmeal- I put everythinggg in jars.


 Behind the scenes, there are a ton of bananas. I buy around 40 spotty ones a week and freeze them all- I usually use 3 in a smoothie. {Yes, I have been asked more that once if I have a pet monkey lol} There are such a perfect food and make smoothies just like ice cream. 



Behind the scenes… there’s not a whole lot of intense fitness going on. When life is super busy like it is right now, I love this Blogilates Abs video because it’s ten minutes. I can’t come up with an excuse not to do it once a day. I mean, I just spent ten minutes looking through an internet-famous cat’s Instagram {I wish I was joking lol}. 

I nominate Leigha from The Yooper Girl, Bethany from Lulu Runs, and Rebecca from Strength and Sunshine  - can’t wait to read your posts!!

And before I go, I had to show you guys Buddy’s haircut…I had a little too much fun haha:


 Have a great day!!

Date-orade: The Best Drink You’ve Probably Never Had

This is hands down the best energy drink I’ve tried. I’m obsessed.

15 minutes ago I was practically in a coma. And I put the almondmilk back in the cereal cabinet again. #winning

And now I’m ready to race Usain Bolt. Or at least get to class on time haha.


It’s Date-orade! And it’s filled with potassium, electrolytes, and carbssss. 

It’s like Gatorade, minus the chemistry-project ingredients, refined sugars, and enamel-eating acid. Yum.

I mean I know how delicious acesulfame potassium sounds, but it’s got nothing on dates, fresh raw coconut water, cinnamon, and ice ;)


Sweet, thick, cinnamon-y, spicy, and perfect for those days when you just feel like this:


 Zazu <3 <3

Serves 1
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Cook Time
1 min
Cook Time
1 min
  1. Water from 1 young coconut (or a bottle of coconut water) Good brands include Harmless Harvest, Taste Nirvana, and the one from Trader Joe's. I think Zico, Naked, and ONE taste...weird. Just weird lol. {You can substitute 1 cup almond milk if you're not a fan of coconut H2o!}
  2. 7 medjool dates.
  3. 1 tsp. cinnamon
  4. Large handful ice
  5. 1/2 tsp of vanilla extract
  1. Place ice on the bottom, then dates, then almondmilk or coconut water, then spices and vanilla. Blend!

PicMonkey Collage dateorade Starbucks needs to catch on. 


 I mean doesn’t it look like a caramel macchiato?! And the foammmm. No words for the foam.


 And before I go, happy happy 20th birthday to my beautiful sister. I’d be happy just to be half the person you are. Love you!

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Have a great day guys!

Pumpkin Tartlets {vegan, gf}

I know a few people who are Scrooges.

You know, the ones that show up at Halloween parties with a “This Is My Costume” T-shirt ;)

And say their houseplant doubles as a Christmas tree..


But everyoneee likes Pumpkin season.

I have seen full grown men Instagram their Starbucks Pumpkin Spice Lattes {which actually have no pumpkin in them but that’s a whole other story!}


And pumpkin pies are no exception. As amazing as they are, it’s nice to have a healthier version around {ahem an excuse to eat pie for breakfast haha}. Packed with fiber from dates and protein from cashews, these tartlets squash {no pun intended ;) } the classic pumpkin pie.



Pumpkin Pie Tartlets {vegan,gf}
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  1. 1 cup raw cashews
  2. 1 cup medjool dates (take the pits out! I've made that mistake haha)
  3. a little less than 1/4 cup quick cook oats
  1. 1 cup pumpkin puree
  2. 2 T. organic cornstarch (buy corn organic when possible to avoid GMOs)
  3. 1 cup almondmilk
  4. 1/4 cup coconut palm sugar (or any raw sugar)
  5. 1 tsp. cinnamon
  6. 1 tsp. nutmeg
  7. 1 tsp. ginger
  1. Add all filling ingredients to a sauce pan over medium heat. I find that putting the dry ingredients in first and then adding the wet makes the cornstarch mix the best.
  2. Once you see the mix start to thicken, reduce heat to low and wait until it's really thick. If it's still thin, add a little more cornstarch.
  3. Pour into a bowl and let cool for a few minutes, and then place in the fridge for a few hours. I'm impatient haha, so I just cooled it in the freezer for about half an hour making sure it never got close to freezing.
  4. Make the crust by putting the cashews and oats in a food processor or blender until they're broken down to small pieces.
  5. Add the pitted dates, and pulse until a dough forms. Add a pinch of salt.
  6. Form tartlets by pressing your thumb in the middle and shaping the dough into a cup shape.
  7. Once your filling is cooled, spoon it into the cups. It should have the consistency of pudding.
  8. Store in the fridge :)


These are so addictive. There’s a lot of leftover filling, so I’ve been blending it into smoothies (is that wrong? lol)

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Haha have a great day guys!!

XOXO from zazu and I :D



PB & J Superfood Smoothie

I’ve been deprived of lunchtime Peanut Butter and Jelly sandwiches for four years now.


 Is it because I decided I wasn’t 5 anymore and needed to move on to more mature things? (cough cough, hummus) lol.

Nah you are never to old for a good PB and J. 

Buttt, my best friend is allergic to peanuts, and so I have to be creative and incorporate it into breakfast things like smoothies instead.

Not that thats a problem.. especially when they taste like ice cream and are made maca, mulberries, and raw almondmilk.


 Ya, it’s pretty awesome :D

PB & J Superfood Smoothie
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Peanut Butter Layer
  1. 2 T. PB2 (high protein low fat peanut butter powder- great for smoothies- they have it at Whole Foods. Or sub 1 T. regular PB instead)
  2. 1.5 chopped frozen bananas
  3. 1/2 cup almondmilk
  4. 1 T. maca
Jelly Layer
  1. 1.5 frozen bananas
  2. 1/2 cup frozen strawberries or raspberries (thawed!!)
  3. 3/4 cup almondmilk
  4. 2 dates
  1. Blend! Then layer and top with mulberries

 Then, let the layering begin. You want it thick, so don’t want to use too much almondmilk.


 And wala!!


It’s fun because it comes out a little different every time- here are some others from my Instagram…

smoothiecollage3 k

 Have a great day guys!

Raspberry Apricot Pancakes {gf, vegan}

I’m a little ridiculously excited about these.


Vegan pancakes are seriously an art form. When I searched “Vegan Pancakes”, my good friend Google reassured me that it could be done with the 10,100,000 results it came up with.

Yet, two stacks of epic pancake fails and a kitchen full of flour later, I was done. Zazu wouldn’t even eat them!

But third times a charm, because I finally just threw a bunch of stuff into a bowl and BAM. Pancakes! :D And not soggy wannabe pancakes like those egg only ones circulating around Instagram- nope, these could probably be Aunt Jemina- approved.

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Especially with organic  raspberries and apricot marmalade, because I refuse to accept it’s September..


PS I may or may not have used my pillowcase for this photoshoot ;) Shhhh

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Raspberry Apricot Pancakes
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  1. 1 cup all purpose gluten-free flour (not all are equal, make sure you get a good brand like Bob's Red Mill)
  2. 1 tablespoon ground flaxseed
  3. 2 teaspoons baking powder
  4. 1 cup almondmilk
  5. 1/4 cup applesauce
  6. 1 T. agave or coconut sugar
  1. In a bowl, mix agave, almond milk, and apple sauce.
  2. In a separate bowl, combine flour, flax, and baking powder.
  3. Slowly add liquid to the dry bowl, and mix just until it's smooth.
  4. Heat a pan with a teaspoon of coconut oil.
  5. When it's hot, drop pancake batter on- you should see bubbles in the pancake mix.
  6. Flip when golden brown, and top with raspberries, cinnamon, almond butter, and apricot jam.


 The best thing ever is when you see these bubbles- it basically means your pancakes will actually turn out to be pancakes :D  #winning



 This time, Zaz approved.


And he even helped me clean up ;)


 Happy Labor Day!!!


Black Bean Chipotle Wraps {vegan}

When something’s really good, I keep it around. 


 When I bought my UGG boots in seventh grade I wore them for like a year straight. Not even kidding. (I’m turning on the air conditioning just remembering that ;) )

That same year I mastered every level of Angry Birds- serious business guys.


 I played the song Bloom about 60008917 times the first day I discovered it.

And ate Lucky Charms for breakfast every day of my childhood (at least the marshmallows anyways lol).

Ya get the point.

And these wraps? I’ve made one every day this week and I think the trends going to continue pretty much the rest of the year – I’m honestly kind of scared I’m going to turn into a wrap ;)


All I can say is thank God they’re healthy!

They get their fiber/protein boost from a black bean hummus  that tastes about 3 trillion times better than it looks. I also use Sprouted Alvarado Street Bakery Burrito Size tortillas, so the wheat is easier to digest and healthier overall.


 And take 5 minutes to throw together..


Chipotle Black Bean Wraps
Serves 1
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  1. 1 sprouted burrito size tortilla
  2. 2 T. black bean hummus (recipe linked in post by can of beans pic)
  3. 1/2 ripe avocado
  4. Tomatoes, lettuce
  5. Vegan Chipotle sauce
  6. other desired veggies
  1. Spread hummus evenly over tortilla, then layer with toppings. Drizzle with Chipotle sauce. Press in a panini make or warm in the oven/on the stove. Ta-dah!

And wala!

Lunch (or dinner) is ready. 



 Have an awesome day guys!


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