I can't believe I haven't blogged in 6 months! I have missed it! I have been incredibly busy with being a new mom, working full time, and going to school full time. I'm currently trying to get through my prerequisites so I can apply for a nursing program. It seems like it is taking forever! Last semester I definitely took on WAY to much and now have to repeat a couple of classes. Didn't see that coming! Anyway, after 2 very heavy semesters, I decided to take the summer semester off. I'm going to be spending a lot more time with Lemon, crafting with my mom, making lots of food, crocheting, and watching The Office.
For now, here is a quick picture update of a few things I've been up to over the past little while.
MY BABY! She is the sweetest, happiest, easiest baby in the world. I love her more than anything.
She loves her dog Jay more than anything! They are best friends. He is always close by making sure she is okay.
She loves to play with my yarn! Silly girl!
We took a trip on the Front Runner train up to Salt Lake City last week. She loves being in her carrier.
Tim bought her a Foofa doll! She loves Yo! Gabba Gabba and her Foofa!
I've also been making some food!
I have seen many non-vegan versions of a jalapeno popper grilled cheese sandwich on Pinterest, so I thought I would give it a try. It's basically just vegan sour dough bread, buttered with Earth Balance Buttery Spread, a thick layer of Tofutti Sour Cream on one side, then Daiya cheddar shreds and some of my mom's jalapenos she canned last year. It was amazing! I could eat it everyday! I'll get a better pic next time and post an official recipe. I'll chat with my mom about how she canned her jalapenos too.
I've also been making cupcakes! Surprisingly I think I went a full year without making any! I have been too busy! Cupcakes are the easiest and tastiest treat to make though, I should be making them a lot more!
My mom and I threw together these cinnamon banana cupcakes using an altered version of one of Isa's recipes. We substituted the oil for a mashed banana and added about a 1/2 tsp. of cinnamon. For the frosting we made it very vanilla-y and added nuts and cinnamon and sugar. TASTY!
For these ones, we used this recipe, then made my regular cupcake frosting but added leftover raspberry pie topping from a cheesecake I made on Mother's Day instead of the normal amount of plant milk. They were so good, and super rich! BTW: This recipe is very similar to Isa's style of cupcakes, but it has more flour, salt, baking soda, powder and oil. They are a bit more dense, but really good! They claim to make 14 cupcakes, but it worked perfectly for 12 in my opinion.
This is kind of an awful picture, but worth talking about. My brother and I made this recipe for Cookie Dough Dip.... but it's made with chickpeas! Pretty weird, but also really good! For the most part it is really healthy. Try it! We also made some green juice and added spirulina - all while listening to Andrew Bird.
My mom, Lemon, and I rode the Front Runner to SLC to eat at Este Pizza. We had the vegan garlic knots and the vegan white pizza. It was really good! They have other vegan options too. Excited to try more.
Last - I have been rewatching all of the great food documentaries on Netflix. This is a shot from Forks Over Knives (my fav), I also love Vegucated, Food Matters, Hungry for Change, A Beautiful Truth, Dying to Have Known, and Food Inc. I feel like I am forgetting some...
Anyway, that is what I have been up to. Hopefully you will see more posts from me in the near future! We are planting our garden, and sprouting seeds, so I will definitely have some garden posts soon!
Until next time!
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