While a member of the debate team in college, I had the opportunity to travel all over the United States to compete. However, I never traveled outside of the US until visiting my husband (boyfriend at the time) while he was studying abroad in South Korea. I will be honest, this was the last place I expected to go for my first time being outside of the country. Growing up I always dreamed of going to the beautiful beaches in greece or exploring Italian culture and cuisine in Rome. I never expected Korea to be on the top of my travel list, but I had a friend who taught debate there for a year and absolutely loved it. Turns out Austin did the same thing before we got together, and he loved it (possibly) even more. I recommend not bringing the topic up to him unless you’re ready for an hour of him trying to convince you to go. My point is… I never stood a chance of not going.
This week we made another video! This one shows you how to make fresh and delicious Mango Salsa. You may want to double the recipe if you’re planning to share with friends, the amount we made did not last long! It’s also best to try to make the salsa the day you plan to eat it since the mango doesn’t stay fresh for very long after it has been cut. Check out the video below and comment to let us know what you think!
I am so excited to share this recipe with y’all, it is definitely a favorite among my friends and family. These bars are perfect for those on-the-go moments when you want something quick and filling.
I know it is not technically brussel sprout season, but it certainly feels like it over here in Philly. Seriously though, I am over this cold weather! Continuing with the theme of discussing weather and vegetables I used to hate but now love, I present to you these Maple Balsamic Brussel Sprouts. Once again proving that no matter how much you hate plants, they can be made to taste really damn delicious.
Our first video! Let us know what you think, we hope you enjoy it!!
- 2 ripe avocados
- ½ medium sized red onion ( diced)
- 1 small bunch cilantro (washed , dried and chopped)
- 1 clove garlic chopped
- 1 large ripe tomato (scooped and diced)
- ½ lemon juiced
- Salt and Pepper to taste
- 1 teaspoon of chili powder
- Tabasco sauce 1 teaspoon
- Add avocados to bowl and mash until chunky consistency
- Combine rest of ingredients and mix
My best friend and my husband are both obsessed with fruit. I learned this while on a 2 hour car ride where they both decided it would be a good time to discuss every fruit and why they did and did not like each one… it was… fun?
Now don’t get me wrong, I love fruit too. But there is only one that truly has my heart: blueberries. I am obsessed. Ever eat the whole pint on the way home from the store? No? Just me? Ok, don’t judge me!
I know I am pretty late to the spiralizer game (I finally got one!), but it really is a game changer. Especially for a pasta lover like myself. This recipe combines some of my favorite things, avocado, “noodles” and chickpeas! As an aside, Austin and I plan on naming our next kitten Garbanzo… more on that another time. If you have never spiralize zucchini make sure to check out this video.
I was really struggling to come up with a topic to get people’s attention for this post, probably because I am bad at pick up limes…
Ok sorry I couldn’t help myself! As a lover of both cheesecake and puns, I could not resist, and you will not be able to resist this dessert once you get your hands on it. I love long weekends (anyone else ready for Memorial Day??), especially ones with outdoor BBQ’s, family, and friends. This year Austin and I will be spending our time exploring Philly with friends we have made here over the past few months. Philadelphia has a beautiful harbor filled with craft beer, hammocks, and delicious food from vendors all over the city. To say that I am excited is a huge understatement.
So, if you have not figured it out already, I am obsessed with bean pasta and luckily for you I have put together a free guide to bean pasta that will be coming out this week! As I talked about in my last post, bean pasta has been a lifesaver for me. I am pasta obsessed, but pasta does not have much nutritional value and tends to mostly help to pack on the pounds. However, whenever I mention bean pasta I’m usually greeted with confused faces and people asking “what the heck is that?”
One of my biggest gripes with switching to a plant-based life was not being able to eat cheese. Saying I love cheese is an understatement- Whether it was fancy cheese, stringy cheese sticks, mozzarella sticks, or perhaps most importantly, mac and cheese, I was obsessed. But when I made the switch to plant-based I began to notice how much dairy, and particularly processed diary (*cough* cheese), had really been affecting my skin.