family, fitness, food, health, Uncategorized

Must-try plant based noodle soup for cold and flu season (easy recipe!)

With the holidays comes family, fun and runny noses. Having a young kid in school means colds almost once a month, especially during these colder seasons and it can get physically draining (and mentally too let’s be real.) In these times I really rely on simple, nutritious recipes that can make enough for some good ole’ leftovers, hence my go-to noodle soup. Obviously you can use whatever protein you like for your soups this one just happens to be plant-based and delicious. I hope you give this easy recipe a try and get your kids to help in one way or another to get them involved in the cooking process. Make a big batch and you can keep it in the fridge for 4-5 days for an easy meal when sick or just strapped for time during the Christmas madness. Whatever you celebrate I hope you all are having a wonderful holiday season and I’ll be seeing you all in the New Year! until next time, xo Chrissy

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Ingredients

Gardein “meatless chick’n strips”
organic vegetable broth
Himalayan sea salt
pasta of choice
oregano
parsley
garlic salt
carrots
celery

Directions

Heat oil or cooking spray in pan until warm, add chick’n strips. Top with garlic, oregano and parsley to taste. Cook until thoroughly heated through, toss occasionally with spatula. Cook pasta, drain and set aside. Peel and cut carrots into coin sized pieces and celery (not shown in picture) into bite-sized pieces as well. In same large bowl add vegetable broth, carrots and celery, cook over medium heat until carrots get somewhat soft. Add Himalayan salt and more garlic salt, stir in chick’n strips and mix all ingredients together. Remove from heat, serve and ENJOY!

family, fitness, food, health, Uncategorized

Dairy-Free Vanilla Pumpkin Spice Muffins!

On today’s episode of “I literally never bake except for in the month of October” we’re comin’ at ya with some Dairy-Free, organic Vanilla Pumpkin Spice Muffins. Yeah you heard me, and yes they are as delicious as they sound. I got inspired by one of my favorite YouTubers Kalyn Nicholson (if you love lifestyle, fitness and recipe videos I would definitely check her out she’s amazing.) I took the recipe she had found online and tweaked it a bit for my own personal taste since I typically like to add vanilla into most baking recipes. This recipe is so simple and perfect for Fall, not to mention that it made the whole house smell like pumpkin spice heaven! I hope you give this one a try and let me know if you put some of your own personal baking touches as well. Until next time, XO Chrissy

Vanilla Pumpkin Spice Muffins

Preheat oven to 375, use a cupcake/muffin baking sheet. I used baking cups to make for easier cleanup.

Ingredients
15 ounce organic canned pumpkin
1/3 cup melted vegan butter
1/2 cup vanilla almond milk
1 cup brown sugar
1 3/4 cups all purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon vanilla

Directions

Melt butter in large mixing bowl, then add all other ingredients and mix. Place in oven for 25-30 minutes depending on your oven but start checking on them after minute 20. Top with walnuts and dark chocolate chips like I did or whatever your heart desires! Seriously guys, give this one a try.

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family, food, health, motherhood, Uncategorized

Deliciously simple Fall family recipes

Any excuse to make pizza and I can guarantee you my son and I will take it! I think having kids help us in the kitchen not only makes them feel proud but also teaches them from a young age the importance of making their own meals (until college and all they care about is Taco Bell per usual.) The weather may not be rainy and cold like I’m waiting for but it IS October so that means Halloween themed everything, including pizza. These were so easy to make, since we know if it’s not a simple recipe I’m not about it, and were delicious! Side note: my son had so much fun making these and while they might not look perfect, they were to us 🙂

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Ingredients

  • English muffins
  • Pizza sauce of your liking
  • Shredded mozzarella cheese
  • Sliced cheese (I used CHAO vegan cheese for the mummies)
  • Whole black olives

Directions

Pre-heat oven to 350 degrees. Spray a baking sheet and cut english muffins in half if not pre-sliced. Add sauce. For mummies: cut thin slices of cheese and arrange into mummy-like pattern. Cut two slices of olive for eyes, you can cut some small tomato rounds to place in olives for even more of a spooky look. For bats: cut olive in half, place one half on pizza and cut other in half again to make wings. Not pictured: we made spiders on spider webs but ate that one before pictures were taken.  Place in oven for approx. 15 minutes but check as it goes. Enjoy!

I know I can’t be the only pumpkin spice lover on here, but as much as I’d love to go to Peet’s coffee everyday and get theirs I try to make my own as much as possible. Adding some vanilla really makes it even better and I literally just add three ingredients plus ice and am in pumpkin latte heaven!

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Ingredients

  • Ice
  • Cold brew of choice (I use vanilla Chameleon cold-brew)
  • Pumpkin spice milk (I used the brand Almond Dream from Whole Foods)
  • Vanilla coffee creamer

Just toss some ice into your favorite cup and combine the ingredients to your liking, add as much or little of each ingredient as you like. I know these are ridiculously simple but I hope you get inspired to have some fun and make your own Fall creations.

family, food, health, Uncategorized

Toddler Approved Mock-Tuna Salad

This recipe has now been in high demand by everyone in my family regardless of their dietary preferences so thats a frickn win right off the bat. My son literally started eating his like a pig at trough..and yes I saved pictures for future blackmail (sorry bud). It’s super simple, per all my recipes since let’s be honest, who has time for over complicated recipes with 500 ingredients..I sure as hell don’t. As always, if you try this recipe please let me know if you like it or added a twist because I’d love to hear about it.

Ingredients
• 1 can organic chickpeas
• vegan mayonnaise (we love Vegenaise)
• celery
• garlic salt
• pink Himalayan salt
• one fresh lime

Directions
Empty can of chickpeas in food processor and blend until a smooth consistency but still elements of chunkiness. If you don’t have a processor or blender you can always empty chickpeas on a cutting board and smash with a wooden spoon or fork, I’ve definitely done this numerous times. Cut celery into small pieces and mix with chickpea paste in a bowl. Add garlic salt and Himalayan salt to taste then add several spoonfuls of the mayonaise to taste as well. Now the lime is optional but I really feel it adds to the overall taste. I cut off 1/4 of a lime and squeeze it into the blend. That’s all!! You can eat it right out of the bowl or put on bread for a sandwich. Optional: I like to cut some avocado pieces and place on top. Hope you give it a try and enjoy! Until next time xo Chrissy

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