Apple Cinnamon Donuts

vegan donut

I was just telling my roommate how I’m ready to go back to school and finish up my RD. In case you missed it: Last year around this time I decided to walk with (just) a Master’s degree in nutrition and bypass another year-and-a-half of work to become a Registered Dietitian. I’ll finish it at some point but ehhhh… organic chemistry, man.

So basically all that stands between me and RD are two MF chemistry classes that I’d like to take this summer.

Well. Two MF chemistry classes that I’d like to take this summer and the donut ice cream sandwiches I made today.

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Vegan Reese’s Peanut Butter Eggs

Everyone knows that Reese’s Easter eggs are significantly better than the traditional Reese’s cup, not only because they are only available once a year and are therefore novel, but also because they are larger and have a greater peanut butter to chocolate ratio, thus making them superior.

Duh. (Everyone knows this.)

The only thing better than a Reese’s Easter egg is nothing. But this is followed at a close second by a homemade Reese’s Easter egg that’s vegan and awesome. So that is what I’ve made for you today.

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If you’re not down with the traditional peanut butter + chocolate combo (you rebel), you could use any nut butter you desire.

["Any nut butter you desire" is an awkward phrase worth repeating out of context.]

I also experimented with carob chips on half the batch for my poor, chocolate-less boyfriend, and while he was thrilled with it, I found the carob coating to be too sticky to deal with. (It wouldn’t even set up in the freezer. RUDE.) I’m not saying you can’t do it. I’m just saying it wasn’t pretty. (The eggs in these photos are real-ass chocolate-covered, for the record.)

5.0 from 1 reviews

Vegan Reese’s Peanut Butter Eggs
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Prep time: 
Total time: 

Serves: 10
 

Ingredients
  • ½ cup peanut butter
  • 2 tablespoons maple syrup
  • 1 tablespoon coconut flour
  • 1 cup vegan chocolate chips (or carob chips if you dare)
  • 2 teaspoon coconut oil
  • 2 tablespoon nondairy milk

Instructions
  1. Mix together peanut butter, maple syrup and coconut flour
  2. Place PB dough between parchment paper and roll to about ¼-in thick
  3. Freeze PB dough for at least two hours before cutting
  4. When your PB is frozen, combine chocolate chips, coconut oil and nondairy milk and microwave to melt
  5. Cut your PB dough into egg shapes (I used a circular cookie cutter bent into an oval) and dip in chocolate
  6. Arrange on parchment paper, and place back in fridge or freezer to set

They’re a little tedious and time-consuming, but I promise they’re worth it. The coconut oil in the chocolate helps it to set up nicely when chilled and the coconut flour in the peanut butter makes it more solid and Reese’s-esque without mass amounts of powdered sugar, which is how most people make Reese’s imitations at home.

Give it a try and don’t EVEN come at me with this boosh that Reese’s Christmas trees are better than Reese’s Easter eggs. The conversation is over.

Frozen Cheesefake Bites

“I was told these were cheesecake.”

This is my boyfriend’s reaction to my attempt to trick him into thinking frozen banana and sunflower butter is a dessert.

“No, cheese-fake,” I said. “Emphasis on fake.” He shot me a skeptical look of total disapproval and then ate three more. I win.

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In all honesty, these are kind of the furthest thing from cheesecake. In fact, they’re just pureed frozen banana mixed with flavorings of choice and topped with chocolate (or not if your boyfriend is allergic, WHICH IS THE WORST). But don’t they look good?

They totally are good.

My boyfriend’s name is Adam. He’s a yoga teacher too. And a vegetarian. And has curly hair. Somehow we always have on the same color shirt when we go to yoga together. This is just getting weird… Anyway, despite those apparent similarities we are actually kind of an unlikely pair. For example, he’s a classically trained musician and I know all the words to all the Justin Bieber songs. Our most recent trips were India for him and LA for me. He has two dogs. I have two cats. You follow?

But I like to think it’s meant to be anyway mostly because on one of our first dates he “accidentally” fed me a MF lamb meatball (that he swears he thought was a falafel) and I continued speaking to him afterwards.

Dating a fellow yoga teacher is all the awesome you would expect it to be plus I keep a running list of all the ridiculous things he says that are all yoga teacher-y + boyfriend-y. Really. I have a special “Shit Adam Says” notepad on my phone full of them, see?

  • Get outta here I have to meditate.
  • I’m gonna make you watch me Neti pot.
  • You only live… several times. Reincarnation joke!
  • Don’t give me this Justin Bieber shit. I need some BEATS. (HAHAHA)
  • Let’s make chai and watch Batman!

You get the idea. He’s super grounded and with it and I am out of control at all times. Evidence:

I am the blue speech bubbles obviously.

He is hilarious but is also a lot of fun to make fun of, too, because it’s just so easy.

“Katie, I am long past the point of feeling like, oh it’s Friday night so I have to do something cool. I am too old to give a shit. Being in sweatpants by 6pm on a Friday night feels good.”

HAHA.

Anyway. He’s wonderful and makes me better and calls me on my shit and won’t let me take no for an answer. Unless it’s asking him to get out of his sweatpants on a Friday night. Or asking him if the cheesefake bites taste like real cheesecake.

Frozen Cheesefake Bites
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Prep time: 
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Serves: 12
 

This “recipe” is not set in stone. You could add different nut butters, puree frozen berries into the banana (think strawberry cheese-fake) or top with melted white chocolate. If you aren’t already keeping frozen bananas on hand, you need to. Just peel bananas, place in a ziploc bag or tupperware and freeze. 1.5 bananas will get you about 12 mini candy cup-sized cheesefakes.
Ingredients
  • 1.5 frozen bananas
  • 1 tablespoon coconut oil (optional)
  • 1 tablespoon soy creamer (or nondairy milk)
  • sunflower butter
  • ⅓ cup chocolate chips
  • coconut (optional)

Instructions
  1. Puree bananas, coconut oil (optional) and creamer (or milk) until smooth
  2. Melt chocolate chips. If it isn’t creamy and smooth you can add a little milk to thin it out.
  3. Spoon banana puree into mini candy cups, top with sunflower butter and then pour chocolate over to cover
  4. Garnish with shaved coconut
  5. Freeze for at least one hour. Allow to thaw for 5-10 minutes before eating

They are excellent with a shot of espresso. No matter what your boyfriend says.

Also look how much he loves cats:

Chai Truffles

I changed my answer. It was as easy as that.

So I’m tired, right. My life, I feel, is teetering on the edge of what could be described as the brink of disaster or total brilliance (in the dazzling radiant kind of way, not so much the intelligent way). It’s kind of hard to tell the difference. I’d say my schedule is full, but I don’t really have a schedule at this point. I just go. All the time. I’m reminded of the quote about a master in the art of living making no distinction between work and play, labor and leisure, education and recreation, because to her she is always doing both. But I’m also reminded I used to really love, you know, drinking tequila and stuff. I am no master in the art of living.

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People think I’m crazy, that I need a break. But I kind of think I’m the luckiest girl in the world. So when people ask me how I’m standing or how long I slept or why I don’t take a vacation, I’ve decided not to fall victim to my… self. Because after all it’s my own decisions that have led me here so I have chosen instead to embrace them. I’ve decided to simply change my answer when people ask me when I’ll slow down.

“I am so lucky to do what I do. I’m so tired, yes. And I wouldn’t have it any other way.”

My shift in perspective isn’t necessary because I can’t change my situation; it’s necessary because I won’t. It’s necessary because I’m working on something that makes me feel alive and I will stop at nothing short of seeing it through. All the way.

It’s all relative, of course. This life I have, no matter how hectic, is shamefully easy. Privileged. Excessive. Truly, I’m embarrassed people even think I’m working hard. I practice yoga every single day and work out for free. I eat well (and eat out entirely too often). I have a nice (cat-filled) home. I drive a nice car (albeit often without any gas, like magic). I am loved. I have access to resources and people and experiences others don’t.

Part of it’s luck of the draw, no doubt, and the rest is never ever taking no for an answer. Especially not from myself.

If I’m honest: I feel like a fraud every single day. Like I’m an understudy holding a spot in this life until the real star gets over her laryngitis or whatever and makes her triumphant return to the stage. I’m serious.

But this is a stupid way to live. Because life is what you say it is. I tell my yoga classes this all the time: You are either imprisoned by this existence or empowered by it and your lexicon for how you live frames the way you and others see you. So when someone asks about what you’re up to or how you’re feeling, say it right. Choose your words carefully. You are defining yourself.

Me? I’m the luckiest girl in the damn world to be doing what I’m doing right now. I wouldn’t change it for anything.

SO making a hard right to truffle town… Last week I attempted to make chai-spiced muffins. I also attempted to make them vegan and gluten-free without any real science behind my substitutions. You can guess how it ended. I found myself left with a crumbly pile of bleh. Tasty bleh. But bleh nonetheless. Two choices here:

1. Throw it all away

2. Change my answer

Oh, the uhhh chai-spiced muffins? Nah, I made chai truffles instead. Duh.

Chai Truffles
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Prep time: 
Cook time: 
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Serves: 12
 

Ingredients
  • 1 dozen completely failed chai muffins (see below)
  • chocolate chips
  • nondairy milk

Instructions
  1. Make this muffin recipe from Fat Free Vegan Kitchen but make it with almond flour instead of real flour and watch it crumble to pieces: http://blog.fatfreevegan.com/2006/03/coconut-chai-breakfast-cake.html
  2. Take your crumbled pieces and roll them together into tight little balls
  3. Melt chocolate chips (how many chocolate chips you need is dependent upon how much of the crumbled pieces you consumed by the spoonful before deciding not to throw them away) and mix in milk
  4. Dip chai balls into the chocolate
  5. Freeze until set
  6. Tah dah

Success. Call it what you want.

Chocolate-Covered Oranges

Chocolate-covered strawberries are so 2012, right? I’m not saying I’d say no to a box of ‘em. I’m just saying… Give oranges a chance.

Plus, if you think about it, strawberries thrive in late spring/early summer and aren’t even a remotely winter-friendly food. I know this because I’ve been buying blueberries despite their total out-of-season-ness and they suck, but I eat them anyway and I’m like, What am I doing? I ask myself this about most of the things I do, actually. The point is oranges deserve a little attention this Valentine’s Day, understood?

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I told my love interest that we’re skipping Valentine’s Day this year to which he responded, “Is this one of those things you just say is a great idea and then when I don’t do anything you get mad?”

Wise man.

It’s not that I don’t want to do Valentine’s Day. I happen to love Valentine’s Day (said no one ever), but am I the only one that feels like Christmas was, like, yesterday? Exactly. I need some space between these holidays. Who planned this calendar in the first place? Jesus, that’s who.

Chocolate-Covered Oranges
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Prep time: 
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Serves: 2
 

Forget chocolate-covered strawberries. Oranges get their time to shine. Or at least peak out from under a thick layer of chocolate-y goodness. You could certainly use your own melted chocolate of choice, but I’m on a major coconut oil + cocoa powder kick, which I think makes a creamier, darker, “healthier” chocolate coating.
Ingredients
  • 1 tablespoon coconut oil, melted
  • 2 tablespoons dark cocoa powder, unsweetened
  • 2 teaspoons soy creamer (or nondairy creamer)
  • maple syrup to taste (2 teaspoons to 1 tablespoon sufficient)
  • 1 orange, peeled and segmented
  • shaved coconut, optional

Instructions
  1. Melt coconut oil
  2. Stir in cocoa powder, creamer and optional sweetener
  3. Dip orange segments in chocolate sauce
  4. Top with coconut
  5. Freeze until chocolate sets
  6. Store in freezer

These oranges (and the bananas I did the same thing to, which are even better than the oranges, actually, but this is the oranges’ time to shine so pretend I never said that) are getting me through a rather dreary February afternoon.

Spring me, please.