friday-favorites-7-3-15

Friday Favorites // 07.03.15

It's almost Fridaaaayyyyy!  :) I know we are all giving a sigh of relief right now.  Many people are off of work to observe the July 4th holiday so I thought it's time to share some of my favorite things for Friday Favorites a little early! Fotostrap's Seaside Camera Strap (Photo Credit: Fotostrap) Seriously...what's not to love about this gorgeous photo strap??  The color is amazing...the utility is flawless.  It's also tres cute!!  I originally found this camera strap on The Small Things Blog and instantly fell in love with it.  So, I waited for the perfect opportunity to get it - my graduation this past June.  :)  I told my sister immediately that this strap was the ONE thing ... continue reading...

Chickpea Broccoli Salad With Dijon Maple Dressing by Laura | My Plant Based Kitchen

Chickpea Broccoli Salad With Dijon Maple Dressing

I've decided to do a juice cleanse within the next few days.  I know I need to wean myself off of heavy foods such as dairy, wheat, sugar, etc.  I don't eat a lot of these foods, but sometimes they do make their way into my meals during the week.  So, I needed to find a quick and 'green' salad that would hold me over through dinner.  Then I came across a broccoli and beluga lentil salad that inspired me to make this one!  Unfortunately, I didn't have beluga lentils so chickpeas had to do.  Although this isn't a raw salad since the broccoli is steamed and the chickpeas are cooked (obviously), it still retains tons of nutritional value and is a great weeknight go-to if you're looking to watch ... continue reading...

Easy Vegan Coconut Chickpea Curry by Laura | My Plant Based Kitchen

Easy Vegan Chickpea Coconut Curry

Are you a big fan of curry?  Sometimes, the taste can be a bit strong for my liking.  The spices can be overwhelming.  Well this recipe, inspired by The Pioneer Woman, has just the right balance of spices and creaminess (sans cream).  This recipe is simple, easy to make and uses only a few ingredients. A few months back I found this great falafel seasoning at one of the European grocers here in the city.  It has coriander, turmeric, caraway and other spices and is probably the easiest way to season curry!  If you can get your hands on an already-made spice mashup like this one, I highly recommend buying it.  It will make cooking that much easier.  :) Simmer the ingredients together ... continue reading...

Sunday brunch - blackberry and banana croissant bake by Laura | My Plant Based Kitchen

Sunday Brunch: Easy Blackberry + Banana Croissant Bake

I love brunch.  All of the possible foods you can have during brunch are awesome.  Just awesome.  Who doesn't love eating sometime after normal breakfast hours and before normal lunch hours?  Who doesn't love the leisure aspect of it all?!  Well, no one, that's who! :) Today I made a simple, yet tasty brunch for my husband and me and wanted to share the quick and easy recipe.  All you need are vegan croissants (or regular croissants), berries, almond milk creamer, bananas and a few spices. Let me start off by telling you that this brunch was made entirely out of leftovers in my fridge and some black berries that were in need of using before they went bad.  My husband and I were going to ... continue reading...

vegan-cauliflower-fried-rice

Vegan Cauliflower ‘Fried Rice’

This is vegan at it's best...seriously.  Who would've thought that you can make cauliflower mimic fried rice?! I have a confession...I've been eating a lot of carbs and starches lately.  With the summer here and something going on pretty much every weekend, I've resorted to the temptation of bread, rice and potatoes.  My body needs a break!  This is a great weekday recipe that's easy and simple to make and doesn't come with the added carbs.  :) To keep this recipe vegan, I've added one flax egg and it worked really well! Any veggies can be added to this recipe.  I like to keep it simple with carrots, green scallions and onions. Enjoy veggie lovers! Vegan Cauliflower 'Fried Rice' ... continue reading...

apple-cider-vinegar

Want To Get Healthy? Start By Drinking Apple Cider Vinegar Everyday

I dedicate this post to my husband - he's been on the apple cider vinegar kick for way longer than I have and has inspired me to post on my blog about it! Before I move on to tell you about some of the AMAZING benefits of apple cider vinegar (my favorite brand - Bragg Organic Raw + Unfiltered Apple Cider Vinegar), I need to let you know that apple cider vinegar can sometimes taste...well, um...strong and sour.  The way I look at it, it's a small price to pay for the abundant benefits it provides to your body.  Plus, there's so many recipes it can be added to that will disguise the taste.  :) Alright - on to the good stuff...apple cider vinegar!  So what is apple cider vinegar exactly? ... continue reading...

dad

If You Want To Succeed, You First Must Fail

This past week has been busy, emotional and more fulfilling than I could ever imagine.  If you haven't noticed,  I've been slightly absent from my blog this past week, but for good reason - I finally graduated from DePaul University this past Saturday!  This has been a long time coming - about 4 and a half years in the making.  Well, technically, I should've graduated from college about 10 years ago...but I digress.  :) This week I've been thinking about success and failures.  At my commencement ceremony on Saturday, our guest speaker, Sister Rosemary Nyirumbe, reminded me along with my classmates that in order to succeed, you must also fail. ... continue reading...

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Sea Salt + Vinegar Potato Wedges

I love, love, love vinegar and sea salt potato chips. Seriously, it's an obsession.  I've made them before (check out recipe here) and had a taste for them again this weekend.  As I wrote in that blog post, my Dad loved them and really is the one who got me to like them so much.  These potato wedges are super similar and are just as tasty!  Thanks Dad! Sea Salt + Vinegar Potato Wedges   Print Prep time 10 mins Cook time 40 mins Total time 50 mins   Author: My Plant Based Kitchen Serves: 4 servings Ingredients sea salt 2 tablespoon malt vinegar 6 russet potatoes, cut into wedges with skins on Instructions Preheat oven to 440 degrees. Place potatoes ... continue reading...