Vegan Milkshake

*sigh*

being a senior in high school, college app season has just ended. i’ve got 11 in, so now i must wait.

to keep myself from going insane, i’ve been busy with friends, school, photography, and modeling.

unfortunately, something other than the wait has tipped me over the edge. i recently moved, and had to live without a kitchen. hey, I love eating out, but a girl’s gotta cook. now that the oven is in, you can catch me making batch after batch of berlinerkranser, rum blondies, and éclairs at 10pm. good times.

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in these days of attempting to balance laziness with ambition (and hunger), i recreated sam of so beautifully raw’s vegan milkshake. it was a game changer.


Vegan Milkshake

serves one

ingredients:

  • 1 1/2 cup non-dairy milk and/or coconut cream
  • 1 frozen banana
  • 1/2 tsp vanilla
  • 2-3 tbs unsweetened cocoa powder
  • 1 tbs sugar or honey  
  • cinnamon to top

method of preparation:

blend and top with cinnamon.

yup. that’s it.

Back to Basics- One Bowl Banana Bread 

Banana bread is one of my favorite things. Ever.

And no- not the chocolate-swirled, berry-dotted, crumble-topped banana bread. Here, I stick to the simple banana, oil, sugar, and flour type.  The breakfast then dessert type that’s gone in a day.  Yeah, just my type.

Plus walnuts, always walnuts…

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Despite the summer heat, which is getting way too high, in my opinion, this bread will make you want to curl up on the sofa with a fuzzy blanket and a cup of cocoa.  This is more of a fall recipe, but so what? 

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I just remembered something. There is a handy  trick to getting bananas perfectly ripe.  Just bake them in the oven at 350 degrees Fahrenheit, until both sides get dark, dark brown. Then use as a regular ripened banana! Easy right? Gotta love life hacks.  

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Let’s dive in! 

Ingredients: 

3 very ripe bananas 

1/3 cup coconut oil

1/2 cup honey

1/4 cup pure maple syrup

2 large eggs

2 cups whole wheat flour

1 tsp baking soda

1/4 tsp salt

1 tsp cinnamon 

1/4 tsp nutmeg 

1/2 cup chopped walnuts (optional) 


Method of preparation:

Preheat oven to 350 degrees Fahrenheit.

Beat together the bananas, oil, honey, maple syrup, and eggs with a hand mixer or fork. Add in the rest of the dry ingredients, except the walnuts, and stir until just combined. Then, fold in the nuts. 

Bake in a greased loaf pan for one hour (cry face) or until golden brown and a skewer through the middle comes out clean. Any loaf pan would work, given at least an inch to rise.  

Cool in pan and serve warm or at room temperature, either plain, or with a smear of butter. 

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Popeye muffins

~Part 1 of 2: Birthday Edition!~

-Recipe adapted from this one

I made these muffins when I wanted a guilt-free snack/breakfast/dessert. I was a bit skeptical of the recipe at first, especially when I made a whole bunch of alterations, but it was a risk I was willing to take.

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I also risked a gluten free version. Being the oddity I am, these were my birthday cakes, so I needed a gluten free kind that others could eat as well. It did not work out…

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They baked for at  least  twice as long as the others, but still came out looking like this! I had to add extra coconut milk and subbed whole wheat to coconut flour. Please, do not attempt at home.

The others taste good though! Don’t call me crazy- try them for yourself and be pleasantly surprised.

Ingredients :

2 cups whole wheat flour

2 tsp. baking powder

1/2 tsp. baking soda

1 1/2 tsp. cinnamon

1/2 tsp salt

1/4 cup coconut oil

3/4 cup coconut milk

2 tbsp. vanilla

at least a handful of baby spinach

2 bananas (over-ripe is the best)

1/2 cup +2tbsp. honey

Preparation:

Mix all of the dry ingredients in a bowl (the first four ingredients listed). Then, place the rest of the ingredients, excluding the bananas and vanilla, in a blender.

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Now, blend until the spinach is broken down all the way, and add the bananas and vanilla into the mix. When everything is incorporated, pour the ‘smoothie’ into the bowl with the dry ingredients.

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Mix them in well, and make sure it is not clumpy. Pour the mix into lined cupcake tins, about 3/4 of the way.

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Once the oven is pre-heated to 350 degrees F., place the tins into the oven and bake them for 15-20 minutes, or until a toothpick comes out clean.

Baked Oatmeal (Chocolate or Peach)

Say you are craving chocolate… in the morning. You don’t really want to sneak a bite of a bar or fudge, so you need to think of a breakfast food with a chocolate accent.  You search for something like this, and you arrive here. With chocolate “boatmeal”, or baked oatmeal.

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Eagerly, you fist-punch the air and begin. After you have eaten this chocolaty-oat delight, your mouth is not satisfied enough. Like.. like you need something fresh to distract from the chocolate. Then you search again, and arrive here again, but to make my peach baked oatmeal.

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Whoa, how was that for a prolog? Do you want some now? I sure do. I loved this contrast, making both chocolate and peach boatmeal (don’t you just love that word?). I actually had no peaches, so I used nectarines. They still tasted amazing!

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You can choose to make both, or make only one kind, or even invent your own flavors. Let’s get started!

Ingredients for oatmeal base (makes 3 cupcake sized boatmeals):

1 cup of rolled oats (I used Bob’s Red Mill Gluten Free version)

1/8 tsp. sea salt

2 tbs. melted coconut oil (1 tbs. in addition to grease)

1-2 tbs. honey or agave

1 tbs. coconut shavings

1/4 tsp. vanilla

1/2 -2/3 cup of coconut milk

1/8 tsp cinnamon

Add for chocolate boatmeal:

1/8 cup-1/4 cup chocolate chips (semi-sweet are the best)

1/2 of a banana, mashed

Add for peach boatmeal:

2 small peaches/nectarines, 1 mashed, 1 thinly sliced

1/8 tsp. cinnamon (1/4 tsp. in total as an addition to the base)

1/8 cup chopped almonds

To bake:

Mix all of the dry ingredients in a bowl, then add the wet ones.

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Leave a few chocolate chips to garnish for the chocolate boatmeal,  and the sliced peach/nectarine, but add the mashed one.

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Grease cupcake tins or a bread mold with coconut oil and then pour the mix in all the way, for chocolate version, then sprinkle with chocolate chips. For the peach version, layer the mix with slices of peaches, ending with a slice on the top. There should be 3 cupcakes made from the peach, then 3 from the chocolate version. Cook them for 20 minutes in an oven preheated to 380 degrees F. then on broil for 1-2 minutes. Let them cool for a few minutes, or until they harden a bit, then remove with a spoon. If you are feeling fancy, garnish with a few fanned strawberries, honey, and/or a sprinkle of granola.

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My dog Gurdy wanted to be in the photo-shoot. She loves being around people and food!