Margaritaville...this is not! (But it is....Frozen Cocktails...ok...basically fancy margaritas)

Happy Summer!   This year the season made it's official entrance with 90degree temps on the solstice.  So pair that with school letting out and kids running wild it's enough to drive anyone bonkers.   Enter the answer... the frozen cocktail.   And before you say "Duh" and close your computer or head back to Instagram,  you will NOT find a Margarita or even a Lava Flow...no people...these are sexy, chic and look as good in your hand as they do in your body.   These will elevate any drunken messiness into fancy drunken messiness.  

So without further adieu and because it's not getting any cooler and the kiddos are yelling at you because they are "bored", we give you...frozen cocktails...

We love this Froze so much that this is the second time we are posting about it.  It's frozen Rosé!  How pretty is this on a hot summer night (day)?!

Ingredients

MAKES 4 TO 6 SERVINGS

  • 1 750 ml bottle hearty, bold rosé (such as a Pinot Noir or Merlot rosé)
  • ½ cup sugar
  • 8 ounces strawberries, hulled, quartered
  • 2½ ounces fresh lemon juice

Preparation

Pour rosé into a 13x9" pan and freeze until almost solid (it won't completely solidify due to the alcohol), at least 6 hours.

Meanwhile, bring sugar and ½ cup water to a boil in a medium saucepan; cook, stirring constantly, until sugar dissolves, about 3 minutes. Add strawberries, remove from heat, and let sit 30 minutes to infuse syrup with strawberry flavor. Strain through a fine-mesh sieve into a small bowl (do not press on solids); cover and chill until cold, about 30 minutes.

Scrape rosé into a blender. Add lemon juice, 3½ ounces strawberry syrup, and 1 cup crushed ice and purée until smooth. Transfer blender jar to freezer and freeze until frosé is thickened (aim for milkshake consistency), 25–35 minutes.

Blend again until frosé is slushy. Divide among glasses.

Serious Eats

Serious Eats

This stress and thirst quenching beauty is dedicated to the almost birthday girl...the frozen Paloma!   Grab some chips and guac, close your eyes and sip on this grapefruit and mescal cocktail.

Ingredients (from serious eats)

  • 4 ounces (120ml) fresh juice from 1 to 2 pink grapefruits
  • 1 1/2 ounces (45ml) fresh juice from 2 limes
  • 1 ounce (30ml) agave
  • 4 ounces (120ml) mezcal
  • 1/4 teaspoon (1g) kosher salt
  • 2 cups ice (14 standard cubes)
  • Lime wheel, sliced in half crosswise, for garnish (optional)

Directions

Add grapefruit juice, lime juice, honey, mezcal, and salt to a resealable container. Shake or stir to mix; make sure all agave is dissolved. Place in freezer for at least 4 and up to 10 hours.

When ready to serve, add mezcal mixture and ice to a blender. Blend until uniform and pour into 2 glasses. Garnish each glass with half a lime wheel, if desired, and serve immediately.

Talenti

Talenti

There was a time in my life when I was OBSESSED with sangria.  Yep it was the same time that eating sugary wine made me feel spectacular and probably not gain an ounce.  Since then I have learned that looking at sugar makes me gain weight and more than a glass of wine makes me dizzy (thanks dying thyroid and aging)!   SO when I came across this delicious blend of sorbet and wine it took me back to those days.  Now the frozen sangria is my go to on hot summer night BBQs instead of the ice cream.  

INGREDIENTS

  • 2 pints sorbet (Blood Orange and Roman Raspberry from talenti )
  • 1/2 lime, juiced
  • 1/2 bottle of cabernet sauvignon or other dry red wine
  • 1/4 cup mixed berries (optional)

METHOD

Add all ingredients to a blender and mix until smooth. Add more wine if too thick, or more sorbetto if too thin. Garnish with berries and serve immediately, or freeze for later use.

We love the idea of making a smoothie from our favorite cocktails and pretending its fancy...what's your go to for summer parties?  

xoxo TWH

Quinoa- The super hero in your pantry

It's a bird, it's a plane, it's SUPER FOOD!   Ok, now we get it...Quinoa has been on everyones radars for a bit...so by now we all know how incredible this grain is.  But incase you don't, head here asap (cliff notes below)

After cooking, which is the typical preparation for eating, quinoa is 72% water, 21% carbohydrates, 4% protein and 2% fat and its nutrient contents are collectively and substantially reduced.[14] In a 100 g (3.5 oz) serving, cooked quinoa provides 120 calories and is an excellent source of manganese and phosphorus (30% and 22% DV, respectively), and a moderate source (10-19% DV) of dietary fiber, folate, and the dietary minerals, iron, zinc and magnesium. It's also high in antioxidants, can help you lose weight, keep your blood sugar down and  It's a complete protein, meaning it contains all nine essential amino acids, and offers the same energy and satiety you would get from meat, sans the fat or cholesterol.  AND ITS GLUTEN FREE!

Basically us if we could on Halloween

Basically us if we could on Halloween

Quinoa is a really under used ingredient in daily life and it shouldn't be!  You can use it just like rice but it's even more diverse and much more healthy and tasty.  Sure, most people turn their nose at it or make fun of it (why we still can't figure out) but you shouldn't, because its really easy to incorporate into your daily life and recipes.   You can just rinse and steam it like rice and voila...the magic begins!  Here are our favorite and easy ways to use this super hero superfood.

Pancakes-  YUP!  My kids devour these and I love knowing they are packed with the superfood even when being drowned in Earths Balance and syrup

Pinterest

Pinterest

Recipe adapted from Everyday Food

  • Ingredients
  • 1 cup cooked quinoa
  • 3/4 cup flour or gf flour if gluten free
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1 large flax egg (1 tbs ground flax, 3 tbs water mix and microwave for 30 seconds)
  • 1 tablespoon earths balance butter
  • 1/4 cup non dairy milk
  • 2 tablespoons maple syrup
  •  
  • Directions
  • In a medium bowl whisk quinoa, flour baking powder and salt.  In another medium bowl whisk flask egg then add melted butter, milk and syrup and mix until smooth.  Add to flour mixture and fold until combine
  • Coat a nonstick pan or griddle in Earths Balance and turn heat to medium-high.  Drop in batter by the spoonful and cool until golden brown on either side and cooked through.  
  • Top with syrup and yummmmm

 

In case you missed it, we LOVE making bowls and using quinoa steamed in vegetable broth is the best start to building an amazing bowl!  

TWH

TWH

Click here for this healthy AND mouthwatering quinoa bowl recipe!

Fried Quinoa (Fried Rice's better half)- This fried rice inspired recipe is healthy, filling, delicious and incredibly easy. 

Pinterest

Pinterest

I LOVE me some fried rice so when I started stir frying quinoa in place of rice my life changed!  More protein, more flavor, better texture and MANY more antioxidants and amino acids?!  Done...

  • Quinoa
  • 1 1/2 cups water 
  • 1 cup quinoa 
  • salt to taste 
  • Add quinoa and salt to water and bring to a boil.  Turn heat down to simmer, cover and steam for 15 minutes
  • Sauce: 
  • 2 1/2 tablespoons soy sauce 
  • 1 1/2 tablespoons teriyaki sauce 
  • 3/4 teaspoon sesame oil 
  • Whisk in small bowl and set aside
  • Fried Quinoa: 
  • 1 tablespoon olive oil, divided 
  • 2 carrots, peeled and chopped 
  • 1/4 onion, chopped 
  • 3 scallions, chopped, divided 
  • 3 cloves garlic, minced 
  • 1/2 teaspoon minced fresh ginger 
  • 1/2 cup frozen peas
  • Heat oil in wide sided pan or wok and add garlic.  Stir for 30 seconds.  Add onion and carrots and cook until soft.  Add in ginger and stir for 30 seconds.  Add peas and heat through.  When peas are heated add in cooked quinoa and sauce and stir fry for an additional 3 minutes.

Can't get enough Quinoa?  Us too!  Try a few of our favorite snacks where quinoa gets the spotlight it deserves

  1. Simply 7 Quinoa Chips-  All the fun of a potato chip with none of the guilt!
  2. Alter Eco Quinoa Chocolate Bar-  It's like a Hershey's Krackle bar but SOOO much better tasting, for you and for the environment!
  3. Trader Joes Brown Rice and Quinoa Pasta- It literally is the PERFECT pasta
  4. I Heart Keenwah chocolate puffs-  Be careful!  We opened this bag and these disappeared instantly!  They sent us these to share with our families and oops!  They were so good. Too good!

What's your favorite way to use this superfood??

This post was inspired by (BUT NOT SPONSORED BY) an amazing box that I Heart Keenwah sent us.  We tried all of the goodies they sent and their toasted quinoa was INCREDIBLE.  We even made "cheezy" grits with their quinoa cereal that my hubby immediately snuck it upstairs and licked the bowl clean.  Thank you I Heart Keenwah for renewing our LOVE for this incredible grain.

Thank you IHK!

Thank you IHK!

TACO TUESDAY! (absolutely deserves all caps!)

Guys!  IT'S TACO TUESDAY!  We wait for this glorious day every week...ok...we actually don't wait because we make tacos whenever the heck we want!  'Cuz we are tough like that.  Tacos are seriously like the perfect food.  It's a meal in one single vessel filled with deliciousness and no utensils required...so.....without further ado here are our go to recipes for Taco Tuesday...everyday!

Our beautiful friend Meg is creator, chef and beautiful woman behind the stunning website, This Mess Is Ours and her food is out of this world.  We make her recipes weekly and her sweet potato black bean tacos are beyond!  

 

Ingredients

For the sweet potatoes

  • 1 pound sweet potatoes, cubed into 1-inch dice
  • 1 tablespoon olive oil
  • 1 teaspoon Kosher salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ancho chile powder
  • ½ teaspoon smoked paprika

For the tacos

 

Instructions

For the potatoes

  1. Preheat the oven to 400° F and line a baking sheet with parchment paper.
  2. Mound the cubed sweet potatoes onto the middle of the baking sheet and drizzle with olive oil then top with salt, garlic powder, ancho and paprika. Toss with your hands to coat all of the potatoes with the oil and the spices, then spread out into an even layer on the sheet pan.
  3. Roast in the oven for 15-20 minutes, stirring once, until the potatoes are tender on the inside but crisp and caramelized on the outside.

For the tacos

  1. Layer the sweet potatoes and black beans into the prepared corn tortillas then top with desired toppings like salsa, avocado, sour cream, etc.

When we heard Danny Trejo was opening a taco joint in LA with vegan options we lined up (there are lines daily) for his creations and his rainbow taco was worth the wait!  Thanks to LA times we can all have them...all of the time!

Trejos rainbow tacos

Cashew cream:

1 cup cashews

3 cups water

2 tablespoons salt, or to taste

2 teaspoons lime juice, or to taste

In a bowl, soak the cashews in water, cover and set aside overnight at room temperature for the cashews to soften. The next day, strain the cashews, reserving the water. In a blender, puree the cashews with enough water to form a smooth sauce with the texture of heavy cream. Season with salt and lime juice to taste. This makes a generous cup of cream, which will keep, covered and refrigerated, up to 5 days.

Pickled onions:

1 small red onion, very thinly sliced

¼ cup lime juice

1 tablespoon salt

In a nonreactive bowl, stir together the onion, lime juice and salt until the salt is dissolved and all of the onion is covered. Set the mixture aside to marinate for at least 20 minutes before assembling the tacos. The pickled onions will keep, 3 to 5 days, covered and refrigerated.

Grilled white corn:

2 ears white corn, husks removed

Olive oil, for brushing

½ teaspoon salt, or to taste

¼ teaspoon freshly ground pepper, or to taste

Brush the corn with a light coat of olive oil and sprinkle over salt and pepper to taste. Cook the corn over a grill or grill pan heated over medium-high heat until the corn is charred and tender on all sides, 6 to 8 minutes. Remove from heat and cut the kernels from the cobs. You should have about 1 cup corn kernels. Set aside.

Roasted cauliflower:

4 cups colored cauliflower florets, from a mixture of purple, orange, green and white cauliflower heads

2 tablespoons olive oil

1 teaspoon salt, or to taste

1/2 teaspoon freshly ground pepper, or to taste

Heat the oven to 400 degrees. In a bowl, toss the cauliflower florets with the olive oil, salt and pepper to taste, until evenly combined. Spread the cauliflower onto a rimmed baking sheet and roast until slightly charred and tender, about 15 minutes, depending on the size of the florets.

Roasted rainbow cauliflower tacos:

1 teaspoon olive oil

Prepared roasted cauliflower

Prepared grilled white corn

Salt

Lime juice, for seasoning

6 corn tortillas, warmed

¾ cup prepared cashew cream, or to taste

Prepared pickled onions

Cilantro leaves, for garnish

Crushed roasted cashews, for garnish

1 to 2 radishes, thinly sliced, for garnish

Lime wedges, for serving

Heat a saute pan over medium-high heat until hot, and add the olive oil. Add the cauliflower and corn, stirring until warmed through. Remove from heat. Taste and season the mixture as desired with salt and lime juice.

To assemble the tacos, drizzle about 2 tablespoons cashew cream over each warmed tortilla. Spoon over about 1/2 cup of the cauliflower corn mixture. Top the mixture with a pinch of pickled onions, and garnish with cilantro leaves, roasted cashews and radish slices. Serve the tacos with lime wedges.

Makes 6 Tacos.

We are HUGE fans of Beyond Meat and their "chicken" strips can fool even the biggest meat eater except they are filled with veggies, vegan protein (pea and soy protein which BTW is not bad for you and after tremendous research we found out it was the meat industry selling propaganda to try to get people not to eat soy!)  and spices instead of chicken!  These tacos are TDF and super easy to make!

Rika Vegan Photocred

Rika Vegan Photocred

Go here for our favorite and easy recipe for Beyond Meat tacos...

Live every day like it's Taco Tuesday!

Water. (yes this is a post about h2o) A must read!

Better digestion, skin, blood flow.  More energy, less headaches, better health and concentration.  Weight loss AND less fine lines?!?!  IN!  What amazing tonic can do all of that and where do we buy it?  WATER

It's literally a miracle worker.  We are very lucky in this country to have fresh flowing water at our disposal, an abundance of types, styles, flavors, ph balanced, and fizzy or not in bottles at our whim.  So why in the world do we not take full advantage of this?  

A few months ago while I was staring into my rear view mirror at the horror that is my aging skin, in a moment of desperation I called a famous facial nurse for an appointment to fix me up.  When I went to see her she said, "Honey you don't need lasers...you need a peel and lots of water.  Those lines are from dehydration and the spots are from not wearing enough hats."  So I was immediately on board.  Funny that it took a moment (I mean i have a million of them a day) of vanity to get me to drink the one thing that could fix almost ALL of my other ailments.  I quickly told Mieke and she was on the water train too...because...Jinx

Here are the top 10 reasons you need water (from Mind Body Green)

1. Increases Energy & Relieves Fatigue

Since your brain is mostly water, drinking it helps you think, focus and concentrate better and be more alert. As an added bonus, your energy levels are also boosted!

2. Promotes Weight Loss

Removes by-products of fat, reduces eating intake (by filling up your tummy if consumed prior to meals), reduces hunger (hello natural appetite suppressant!), raises your metabolism and has zero calories!

3. Flushes Out Toxins

Gets rid of waste through sweat and urination which reduces the risk of kidney stones and UTI’s (urinary tract infections).

4. Improves Skin Complexion

Moisturizes your skin, keeps it fresh, soft, glowing and smooth. Gets rid of wrinkles. It’s the best anti-aging treatment around!

5. Maintains Regularity

Aids in digestion as water is essential to digest your food and prevents constipation.

6. Boosts Immune System

A water guzzler is less likely to get sick. And who wouldn’t rather feel healthy the majority of the time? Drinking plenty of water helps fight against flu, cancer and other ailments like heart attacks.

7. Natural Headache Remedy

Helps relieve and prevent headaches (migraines & back pains too!) which are commonly caused by dehydration.

8. Prevents Cramps & Sprains

Proper hydration helps keep joints lubricated and muscles more elastic so joint pain is less likely.

9. Puts You In A Good Mood

When the body is functioning at its best, you will feel great and be happy!

10. Save Money!

Water is FREE! Even if you choose bottled/filtered water, it’s STILL cheaper than that high sugar and fat-filled latte!

But now that we know we need and want to drink water how do we get that glorious stuff in our bodies in a Things We Heart approved way?  Because heaven forbid we use a normal glass...right?  Ugh...

1 // 2 // 3 // 4 // 5 // 6 // 

Now if you are like me and Mieke, you may need a little boost to get that magic elixir down so here are a few easy, delicious and healthy ways to add a little pep into your hydration game.

  • sliced strawberries
  • wedge of lemon
  • mint sprigs
  • cucumber
  • frozen pineapple and mint (my favorite)
(not a TWH photo...we wish!)

(not a TWH photo...we wish!)

Lastly,  the rules of how much water you should drink keep changing but the old 8 glasses of 8 oz of water remains constant as an easy guideline to follow.  Or check your pee!  It should be almost colorless if you drink enough water all day...  

xoxo TWH

Random bites! (plant based, gluten free and AHHHMAZING)

Ever been in that place in life where you survive on coffee, kisses and random foods?  The kind of meals that make even a shmorgasbourg look like a thought out 4 course meal?  Yeah us too.  Those days where your kids left overs become your feast..ie left over crusts,  broccoli stumps and rice bits...  We got you.  

Here are our favorite fast and easy dishes to make that everyone loves and the kids left overs (if there are any) are a welcome plate of nourishment.

When our favorite food (and political), mom friend guru,  gives you a recipe you take it, make it and devour it.  When she gave us this recipe for chickpeas cooked in tomato paste and said "It's like healthy spaghettios" so obviously we were immediately sold.   We have made this almost everyday since then and we will continue to do so until our family and friends get sick of it which doesn't seem likely. 

Simmering shimmering delciousness- TWH

Simmering shimmering delciousness- TWH

Serves 2

4 tablespoons extra-virgin olive oil, plus more for drizzling

3 cloves garlic, peeled and smashed

3 tablespoons good tomato paste

1 teaspoon kosher salt, or more to taste

1 1/2 cups cooked chickpeas (or one 15-ounce can, drained and rinsed)

1/2 cup uncooked gf pasta (or another small shape, like macaroni)- I don't use pasta in mine

2 cups boiling water

Crushed red pepper flakes, for serving

  1. In a large heavy-bottomed pot, heat the olive oil until it shimmers. Add the garlic and cook, stirring until it becomes lightly browned and fragrant. Stir in the tomato paste and salt and fry for 30 seconds or so. Add the chickpeas, pasta, and boiling water. Stir to scrape up any browned bits on the bottom of the pot, lower the heat, and simmer until the pasta is cooked and most of the liquid has been absorbed, about 15 to 20 minutes. Taste and adjust seasoning. To serve, ladle the pasta into shallow bowls, sprinkle with crushed red pepper flakes, and drizzle a bit of extra-virgin olive oil on top.

Like most kids (and ourselves) we could live off of french fries...seriously who couldn't?  Maybe because I am evil or maybe because I care (possibly both?) I decided to curb the french fry intake and replace it with carrot fries.  Healthy, fast and yummy... IN!

First attempt was amazing but a bit salty- TWH

First attempt was amazing but a bit salty- TWH

Serves 2

2 carrots

1 tablespoon oil

¼ cup vegan parmesan cheese from Follow Your Heart (or omit all together)

1 tablespoon garlic powder

1 teaspoon pepper

¼ cup fresh parsley, chopped (I used dried because seriously who has parsley on hand?!)

½ teaspoon course salt

Dipping Sauce like any of Just Mayo sauces...

PREPARATION

1. Preheat oven to 400°F/200˚C.

2. Slice the top and bottom off of carrots then slice them in half, slice each half into thirds lengthwise.

3. In a large bowl, mix ingredients with carrot sticks.

4. Spread on a baking sheet.

5. Bake for 15-20 minutes (depending on how crispy you want them).

6. Allow to cool for 5 minutes.

7. Enjoy!

Fast, healthy, filling and delicious.  We got you...and them! 

xoxo Erin & Mieke

Tea Time

As self-declared queens of the midnight snack, we often wake up regretting the chocolate treats we snuck the night before. So lately we have been turning to decaffeinated teas as a way to satiate our evening sweet tooth.

Warm, cozy & peaceful are feelings we need more than ever these days and we imagine you may feel the same. Here is a quick round-up of our favorite - not so fancy bedtime teas right now. 

1. Classic and sweet, Lavender really does help you relax this simple Yogi tea can be found most everywhere. 

2. Ginger & Turmeric? Sign us up! Not only will this tea hit your sweet spot, the ginger will settle your tummy and help with digestion. 

3. Moroccan Mint has to be one of our very favorite treats... We love to have this in a tea lattee with almond milk.... Just trust us and order one next time you are at a coffee shop. HEAVEN.

4. When the sweet tooth is too strong you can bust out the Yogi caramel bedtime tea. With chamomile, skullcap and California poppy this tea will actually put you right to bed. 

How about that loose leaf tea? Are you in the market for a tea infuser? Don't worry, we found it. 

These are our easy to get, easy to brew cozy up teas, of course we have a dream fancy-can't-believe-its-real tea. 

Flowering tea has amazed us for years. so beautiful and so magical. The Art Of Tea has you covered with different flavor options. 

Relax, stay calm, skip the chocolate and drink some tea. 

XOXO- TWH 

Inside out. Vitamins for cool kids...

New Year new you right?  ....Right???   While resolutions are amazing...wanting to start fresh, be healthier,  less shopping,  more connected etc... they are quite difficult to keep up with.  We have enough pressure that the last thing we need is a list of demands WE created and standards to adhere to leading us right back to another list of resolutions.  So we say...NO MORE!  Except for one small one....

Honor our bodies.  Seems hard right?  Nope...not talking about not drinking (but bravo to those that don't..even with kids) or even hitting the gym daily...we are talking about nourishment and beauty that begins from the inside.  We are pretty healthy eaters by nature but when life gets crazy, the kids get busy/sick/moody its hard to keep on track.  Those chips (potato and chocolate a like) seem to be our #1 food group.  So the easiest way we found to keep our bodies happy daily were by taking vitamins.  

We found 3 newer vitamin companies changing the way we take vitamins.  They are making it easier, simplifying the process, sourcing top ingredients and look as good on your side table as they do in your body.

RITUAL-  A monthly direct to consumer, transparent, woman owned vitamin company.  Katerina Schneider was tired of not knowing how pure her vitamins were or how they were sourced.  She aimed to create the perfect vitamin that enhances energy, mood and was anti aging.  Oh and its time release technology had all the tech companies begging for a piece.

RITUAL

RITUAL

Their tag line is "All the vitamins you need and nothing you don't" 

CARE OF-  A HUGE breakthrough in the $37 BILLION dollar vitamin industry.  You get a box of vitamins delivered monthly totally personalized just for you and your dietary needs.  Each ingredient is sourced at the highest level and tested over and over for effectiveness.  You choose what you want in your vitamin so you only get what you need.  Plus their packaging is just too cool.

CARE/OF

CARE/OF

HERBALORE/CATALYST GOLD This is the one we are most excited to try. "The gold standard of Supplements"  It is the most expensive but we have yet to read a review that is not 5 star.  It is designed by Medea Juhasz to reprogram your body on a cellular level. It helps with addiction, detoxify your liver, support dietary changes by reducing cravings (because you have all of the vitamins and minerals you need so your body doesn't feel like it needs anything else) and revitalizes skin and hair.  WIN!

CATALYST GOLD

CATALYST GOLD

We are going to start on our inside out program and let you know how it goes!  These vitamins make it easier to get healthy and we can not wait to feel it.  Be careful of vitamins on shelves of big stores...the FDA does not regulate them.  There is no way of knowing what is in them, if they are effective and if they are pure.  Look for vitamins online first.  Make sure they absorb fast and well, have high potency ingredients and have been tested for effectiveness by a 3rd party tester.  

xoxo TWH

Turmeric. Natures most vibrant and delicious healer

A turmeric festival for purity and cleansing in India

A turmeric festival for purity and cleansing in India

That bright golden orange color,  the warm yet odd spice scent....turmeric.  It could be natures most prized spice (Is it a spice?  I don't really know how to classify it).  Used as medicine, flavoring, and dye this all in one little root has really taken up a huge place in our hearts.  

This root packs one of the biggest health punches in the world

This root packs one of the biggest health punches in the world

It all started on a trip to a cafe a few years back when I had a drink called I am Golden.  A coffee-less golden latte.  It was divine...warm, sweet, satisfying and oddly addicting.  I was hooked...I ran home and looked it up.  The golden color of the drink was from turmeric powder and on I read. Turmeric is a cure all...a powerhouse of the kitchen.  And this drink was the perfect vehicle for the funny smelling root.  My obsession was beginning.  

Turmerics health benefits are just amazing.  Here is a list of things it was help from WebMD

Turmeric is used for arthritisheartburn (dyspepsia), joint painstomach painCrohn's disease and ulcerative colitis, bypass surgery, hemorrhage, diarrhea, intestinal gas, stomach bloating, loss of appetite, jaundice, liver problems, Helicobacter pylori (H. pylori) infection, stomach ulcers, irritable bowel syndrome (IBS), gallbladder disorders, high cholesterol, a skin condition called lichen planus, skin inflammation from radiationtreatment, and fatigue.

It is also used for headachesbronchitis, colds, lung infections, fibromyalgia, leprosy, fever, menstrual problems, itchy skin, recovery after surgery, and cancers. Other uses include depressionAlzheimer's disease, swelling in the middle layer of the eye (anterior uveitis), diabetes, water retention, worms, an autoimmune disease called systemic lupus erythematosus (SLE), tuberculosis, urinary bladder inflammation, and kidney problems.

Some people apply turmeric to the skin for pain, ringworm, sprains and swellings, bruising, leech bites, eye infections, acne, inflammatory skin conditions and skin sores, soreness inside of the mouth, infected wounds, and gum disease.
 

Now for the real deal...my 3 favorite ways to use turmeric inside and out.

1. Golden Milk Ice Cream- Thanks to our goddess of all things amazing, Minimalist Baker, we are addicted to this dessert

Minimalist Baker.  Everything she touches is golden

Minimalist Baker.  Everything she touches is golden

2. Brightening face mask

Take 1 tablespoon turmeric, 1 teaspoon lemon, 1 tablespoon pure nut milk (fresh with no chemical ingredients), 1 tablespoon coconut oil or coconut butter (oh yes)  Mix in a bowl and smooth on your skin.  Leave on for 10-20 min and wash off with warm water.  Moisturize well after since the lemon can be slightly drying.  Be sure to wear dark clothing as turmeric will stain. 

And for the thing you have been waiting for....the TURMERIC LATTE!!!!!!!!!

3. Turmeric Latte- Recipe adapted from Mama Natural

Early morning ritual.

Early morning ritual.

Ingredients:   

  • 1 teaspoon turmeric paste (recipe below)
  • 1/4 cup nut milk
  • 1 cup of your favorite coffee
  • 1 tablespoon coconut butter (or oil)

Throw in a blender or just stir briskly and enjoy!

Turmeric Paste- Making a paste makes your daily obsession easy and fast. You can store in the fridge for months but it won't last that long.

Ingredients:

  • 1/2 cup organic turmeric (make sure it's organic and high quality)
  • 1 1/2 teaspoons black pepper (weird right? you need it in there and you can't taste it.  it also helps the turmeric absorb)
  • 1 tablespoon cinnamon
  • 1 tablespoon ground ginger
  • 1/2 cup coconut oil
  • 1 3/4 cups water
  • 6 tablespoons grade A maple syrup or Agave

Directions:

  1. Combine all the ingredients for the turmeric paste in a saucepan—except for the sweetener—and heat over medium heat, whisking frequently. Once the mixture begins to boil, whisk constantly and let it boil for 10 minutes. Boiling it is crucial to getting a smooth end result and reducing the bitter flavor of the turmeric.
  2. Remove the saucepan from the heat, and allow it to cool for about 10-15 minutes, until it’s cool enough to touch. The mixture may have separated a little, but that’s OK. Add the sweetener, and whisk vigorously to combine. The sweetener helps to emulsify the mixture, and gives the paste a lovely taste.
  3. Store your turmeric paste in a glass jar. The mixture should last for several months in the fridge.

Do yourself a favor and grab some of this spice.  Your mouth and body will thank you! 

xoxo TWH

Halloween Hangover- Greens for days

Ok, raise your hand if you raided your kids, friends, parents, target clearance isle Halloween  candy.  Now keep them raised if you are still eating said candy and have no plans to stop.  Exactly....us too!  Even with the Switch Witch, (don't have her? Email us and you'll thank us later)  we managed to smuggle enough left overs to fill room that even Willy Wonka would be proud of.   And we are eating it by the fistful.  

But this has to stop!  We can't roll straight into the Holidays still eating Justin's Peanut Butter cups...can we?  (the answer is yes we can and that is the plan) We need to detox our poor sugar filled bellies ASAP.  But we aren't talking drinking 6 juices a day or tea that makes you poop too much...we are talking hearty, healthy food.  Green food that is delicious, satisfying and easy.  Here is a sampling of three of our favorite ways to eat your greens.

1.  Green Drinks!  Nope. Not pressed juice (which we love too but there is no fiber in them and the vitamins disappear if they sit on the shelf too long) fresh juice!  We dream of Greena Coladas daily.  They are a breeze to make if you have a blender.

1 handfull of kale (frozen or fresh)

1/2 avocado

1/2-3/4 cup frozen pineapple

Coconut h2o

1/2 lime squeezed for the juice

*hint- we love to add hemp seeds and after workouts some rice protein powder)

Eat green(s) for your way to a healthier you, planet and future.  

2.  Broccoli Leek Soup-  2 words.  YOU ARE SO WELCOME!  This hearty and healthy soup is like a laying in the fluffiest, softest bed on a super chilly night.  

Google Images

Google Images

Recipe-

4 Tbs olive oil

4 Tbs Earths Balance Butter

1 pinch White Pepper

1 pinch Cayanne Pepper

3-4 Leeks

6 Carrots 

1 Broccoli Crown

8 Cups veggie broth (we use Better than Bullion Veggie)

Melt and mix oil, butter, white and red pepper over med/high heat. Add leeks and carrots. Sauté for 5-7 minutes.  Add veggie broth and bring to a boil.  Add broccoli crown and cook on low/med for 22-25 minutes.  Blend and enjoy!

3.  Salad.  Ok so we LOVE salads.  Like eat them all day style love.  We have always loved them but not everyone does them well.  Our favorite one to make is fast, easy and packed with protein and vitamins.   

TWH- ignore the towels. We will explain later

TWH- ignore the towels. We will explain later

To make this salad-

Dark leafy green lettuce

Cherry tomatoes

Garbanzo beans

Avocado

Roasted almonds

Course Salt

Chop, sprinkle, drizzle EVOO and BV on top...YUMMM  Sometimes we add Dr Praeger Patties for extra protein.

Scroll through our other Food posts for more tasty and healthy ways to detox from Halloween and eat your greens.  

How do you detox from a candy hangover?  

xoxo TWH

MoNStEr mAsH- Healthy Halloween Snacks (for the kids)

We are the moms who put together costumes, decorate the house and carve the jack o' lanterns...(insert "strong arm" emoji here) Halloween is our jam.  But when it comes to cute school lunches, bento boxes of amazing snacks and anything dealing with food with spirit  we draw a blank...and then say out loud, "who has time for that?".    Until now.

Lunchbox Dad

Lunchbox Dad

I'll admit, not much makes me more envious than the parents who make pancake shapes with decorations in the middle of the week or fun food art for the kids.  I love that kind of spirit...so I look at their instagrams...judge myself then get back to making lunches while cleaning up doing dishes giving baths finishing homework and kissing them to sleep.  Yes, Instagram can really hurt someones sense of self but what it can also do is inspire!   Within a few seconds on Pinterest we found some really cute, healthy and EASY ways to put Halloween on your kids plates.  

Apple monster.  Via: Pinterest

Apple monster.  Via: Pinterest

Slice an apple, then slice a chunk from the outside, fill with PB, almond slivers and a strawberry slice.  Google eyes optional!

PB Spider Via: Pinterest

PB Spider Via: Pinterest

Ok this spider is too easy and gets my mom heart all giddy.  Take bread and punch out circles or cut them.  Make a PBJ, add pretzel sticks for the legs and raisins for the eyes (or Choc chips).  Serious cuteness.

Hot Dog Fingers  Via : Pinterest

Hot Dog Fingers  Via : Pinterest

This one is gross but easy and incredible.  Take a veggie dog, put small slices in it for knuckles and cook it. Cut out a small chunk on each end for the nail bed, place a chip, cooked onion or almond sliver for the nail and secure with catsup.  Put in a bowl or cupcake wrapper lined with catsup.  Even the older kids will love it

Smiles Via: Pinterest

Smiles Via: Pinterest

Slice and apple and spread one side with nut butter.  Put in dandies marshmallows as the teeth and add the top apple.  Done...too easy.

Bones Via: Pinterest

Bones Via: Pinterest

Take store bought pizza or biscuit dough.  Roll out into a strip.  Twist each end into a bone shape, sprinkle with salt and voila!  Use marinara for the blood to dip into.

See?!  We are Instagram worthy...just kidding but doesn't it feel better knowing it's easy?

Not yo mamas cauliflower... Riced Cauliflower

Cauliflower Rice. Ph:Bodies by Bourgoon

Cauliflower Rice. Ph:Bodies by Bourgoon

Remember the days your mom would try to convince you that steamed cauliflower was a good as broccoli but all you wanted to do was pour bright orange "cheese" all over it or hold your nose as you chewed it?  Yeah us too...we even had to endure cauliflower casserole...what ever that Edward Scissorhands mush was.  

But these days cauliflower is a dinnertime hero!  Not only is is really healthy but is crazy easy to prepare...oh and tastes incredible.  Now you have probably heard of cauliflower steaks (amazing BTW) and buffalo cauliflower (thank you Mary @ Nom Yourself) but now riced cauliflower is having its time in the spotlight.  Walk through the isles of your local Trader Joes, Whole Foods, or Target and you will see bags of this gem.  Riced cauliflower is simply just heads of cauliflower chopped up to resemble rice.  But this rice is not just tastier...but carb free, healthier and much more adaptable and transformable.

Oh Tjs...our love affair continues

Oh Tjs...our love affair continues

Here are 3 recipes we have tested, tried and made over and over again...our family can not get enough!  (PS I wish we took photos but our camera is packed away somewhere so thank you to the other bloggers who have snapped pics of this wonderful food)

 

Fried (Cauliflower) Rice-  This take on fried rice is beyond!  And not a starch in sight! 

PH: Minimalist Baker

PH: Minimalist Baker

INGREDIENTS

  • 1 medium-sized head of cauliflower or riced cauliflower bag
  • 2 tablespoons sesame oil
  • 1 large carrot, shredded
  • 2 garlic cloves, minced
  • 1 cup frozen edamame
  • 1/4 cup tofu 
  • 3 tablespoons low sodium soy sauce (use tamari for GF)
  • 6 green onions, minced

INSTRUCTIONS

  1. PREP CAULIFLOWER: Shred cauliflower using the largest side of a grater OR by just pulsing some rough cut pieces in a food processor; the end product should resemble smallish grains of rice.
  2. STIR FRY: Heat 1 tablespoon sesame oil in a large skillet over medium low heat. Add the carrots and garlic and stir fry until fragrant, about 5 minutes. Add the cauliflower, edamame, and remaining sesame oil to the pan; stir fry quickly to cook the cauliflower to a soft (but not mushy) texture.
  3. FINISHING TOUCHES: Make a well in the middle, turn the heat down, and add the eggs. Stir gently and continuously until the tofu is golden. Stir in the soy sauce and green onions just before serving.

 

Burrito Bowls- Now you know we LOVE us some bowls and this take on a fiesta bowl by our dream girl, Minimalist Baker is incredible

Minimalist Baker but made and devoured by TWH

Minimalist Baker but made and devoured by TWH

Ingredients

BEANS

  • 1 15-ounce (425 g) can black or pinto beans
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • Sea salt to taste (~1/8 - 1/4 tsp)

CAULIFLOWER RICE

  • 1 Tbsp (15 ml) olive or grape seed oil
  • 3 cloves garlic, minced (1 1/2 Tbsp or 9 g)
  • 1/4 cup (40 g) diced red or white onion
  • 1 head cauliflower, grated into “rice” (see method here)
  • Pinch sea salt, plus more to taste
  • 3 Tbsp lime juice (~ 2 limes)
  • 1 tsp ground cumin, plus more to taste
  • 1/2 tsp chili powder
  • 1/3 cup (80 g) red or green salsa, plus more for serving (I like Trader Joe’s Chunky Salsa)
  • 1/4 cup (20 g) fresh chopped cilantro, plus more for serving

PEPPERS + ONIONS

  • 1 Tbsp (15 ml) olive or grape seed oil
  • 1 red, green, orange, or yellow bell pepper, thinly sliced lengthwise
  • 1/2 red onion, sliced into 1/4-inch rings
  • Pinch sea salt

Instructions

  1. Add beans to a small saucepan over medium heat and season with spices to taste. Once bubbling, reduce heat to low and stir occasionally.
  2. Prepare cauliflower rice by following these instructions. Then heat a large rimmed skillet over medium heat.  Or use a bag
  3. Once hot, add oil, garlic, onion, and a pinch each salt and pepper. Sauté for 1 minute, stirring frequently. Then add cauliflower ‘rice’ and stir to coat.
  4. Place the lid on to steam the rice for about 2-4 minutes or until almost tender like rice (al dente in texture), stirring occasionally. Chop up your bell pepper and onion at this time.
  5. Remove rice from heat and transfer to a large mixing bowl. Add lime juice, cumin, chili powder, salsa and fresh cilantro. Stir to combine and taste and adjust seasonings accordingly, adding salt, pepper, lime juice, salsa, or more spices as desired. Set aside.
  6. Heat the large skillet back over medium-high heat. Once hot, add oil, bell pepper and onion and a pinch of sea salt. Sauté, stirring frequently, until slightly softened and they take on a little color - about 4 minutes.
  7. To serve, divide rice, beans, and peppers between serving bowls. Enjoy as is, or with corn tortillas, chips, salsa, lime juice, hot sauce, or guacamole (recipe in notes).
  8. Best when fresh, though leftovers keep for 2-3 days in the refrigerator.
  9. Serve with desired toppings (listed above) or as is. I recommend avocado, lime juice, hot sauce, and cilantro.
  10. Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days. Reheat in a 350 degree F (176 C) oven until warmed through - about 20 minutes. See notes for instructions on making ahead of time.

 

Alfredo Pasta- My family BEGS for this nightly.  I add raw cashews to up the creamy factor even more

Ph & Recipe: I Love Vegan

Ph & Recipe: I Love Vegan

INGREDIENTS

Vegan Garlic Alfredo Sauce

Vegan Garlic Alfredo with Asparagus & Peas

  • 1 box fettuccine noodles
  • 1 tbsp olive oil
  • 1 cup asparagus, cut into ½" long pieces
  • 1 clove garlic, minced
  • 1 cup frozen peas, prepared

 

INSTRUCTIONS

Vegan Garlic Alfredo Sauce

  1. Bring a large pot of salted water to a boil. Add cauliflower florets and boil until fork tender, approx. 8-12 minutes. After draining cauliflower, immediately bring another pot of fresh salted water to a boil to cook the pasta.
  2. In a skillet, heat olive oil over medium heat and add minced garlic. Cook until translucent and set aside.
  3. Combine boiled cauliflower, sautéed garlic and olive oil, ½ of the vegetable broth, Silk Unsweetened Original Almondmilk, nutritional yeast, salt and pepper. Blend on high until smooth and creamy. Adjust the consistency with the remaining vegetable broth (typically you should end up using all of the broth, but only add a little at a time and adjust in increments.) Set aside.

Vegan Garlic Alfredo with Asparagus & Peas

  1. Cook pasta according to package instructions. Do not rinse, immediately coat with sauce after cooking.
  2. In a skillet, heat 1 tbsp olive oil over medium-high. Add asparagus and garlic and cook until asparagus is tender. Add peas and season with salt and pepper. Combine cooked fettuccine noodles, vegetables, and sauce in a skillet. Top with fresh herbs and cracked pepper.
  3. EAT!

 

Which one will you try?

xoxo TWH

We're Gonna Bowl Tonight!

Grease Two

Grease Two

Who else loves the Bowling scene from Grease two? Oh.... Nobody?

 While I am well aware of the fact that I am only one of maybe 12 people on the face of the Earth who actually loves Grease Two, I am also aware that I am in the company of countless others when it comes to my love for easy, delicious, one-bowl dinners! 

This is a recipe for one of my very favorite one-bowl dinners! Thanks for putting up with my non-artsy food photos... Promise it will taste amazing.

Messy but good! TWH 

Messy but good! TWH 

 

Dinner is usually a pretty fly by the seat of my pants occasion at my house because I am not a meal planner. I buy things I know my family and I will love at the supermarket with a vague idea of different things I could do with it and then figure it out. Dinner is usually a surprise and I have fun with that. 

The other night I made these amazing bowls and they were a hit with my husband and my teenage nephew, who are both foodies. 

What you will need- for 3 bowls

3 small to medium sized- Sweet Potatoes or Hannah Yams

1 cup Quinoa- Any color

2 cups- Vegetable Broth

1 bunch- Lacinato or Dinosaur Kale- Or use the bag of precut kale from Trader Joes

1 small bunch- Broccoli

1 large- Avocado

1-2 tablespoons each-Coconut Secret - Coconut Aminos & Garlic Sauce 

2-3 tablespoons -Olive Oil

1/2 or 1 teaspoon- Red Peper Flakes to taste

2 teaspoons- Curry Powder

1 teaspoon- Turmeric Powder

3-4 strands- Saffron 

Salt & Pepper to taste

Earth's Balance to taste

Root Veggies - TWH

Root Veggies - TWH

Take your sweet potatoes or Hannah yams (I really like to mix them and have a little of each because I love the sweet flavor of the Hannah yam) wash and scrub them and put them in a small baking pan. 

Pop in the oven at 350* and bake for 30-50 mins or until soft all the way through. 

 

Kale - TWH

Kale - TWH

Wash and cut your kale into bite size pieces. Put cut kale into a bowl and drizzle with olive oil. Once the oil is on the kale massage it with your hands to spread the oil and also to soften the kale. 

Kale prep- TWH

Kale prep- TWH

Place kale in a saute pan with a bit more oil and start to saute... Add a little of the coconut aminos and garlic sauce. 

Kale cooks very quickly, so once it looks like it is soft take it out of  saute pan and place it in a bowl to cool down. 

Quinoa- TWH

Quinoa- TWH

Meanwhile, your quinoa should bee cooking. You will need 1 cup of quinoa to two parts broth or water, I like broth because it gives it a little more flavor.  On this particular dish, I wanted my quinona extra flavorful so I also added curry powder, turmeric powder, and red pepper flakes to the broth and quinoa mixture before cooking. 

It can be pretty tricky to make a good batch of quinoa.... Many times mine has ended up soggy or not soft enough. Here are the steps to get the perfect fluffy quinoa. 

1. Rinse the quinoa in a fine mesh colander and let the water drain out. This step will remove any bitterness the quinoa may have. 

2. Mix the quinoa with the broth or water and bring to a boil once it's boiling reduce to a low heat and let simmer for 10-15 minutes the more quinoa you are making the longer it will take. Make sure all the liquid has been absorbed. 

3. remove the quinoa from the heat and place on pan cover. Let the quinoa steam in the cooking pan for about 5 minutes and then fluff with a fork! This last few minutes of steaming will really fluff up your quinoa! 

Flavorful quinoa base- TWH

Flavorful quinoa base- TWH

The steamed Broccoli I just swiped from my kid"s dinner- Yes, I very often make my kids a different dinner than I do for my husband and I... I get it, we like exotic full flavors and their taste buds aren't there yet. But we do share broccoli! Just steam this as you normally would and add lots of Earth's Balance. 

Grab a big hearty bowl and throw in the fluffy quinoa, some of the kale, some broccoli and your baked yams with Earth's balance, salt & pepper to taste. Top the whole thing off with avocado slices and voila! You have an easy one-bowl meal that will please even the biggest foodie. 

XOXO- M&E 

 

 

 

 

 

 

 

 

 

 

 

Labor Day Desserts!

Labor Day in the United States is a public holiday celebrated on the first Monday in September. It honors the American labor movement and the contributions that workers have made to the strength, prosperity, and well-being of the country. It is the Monday of the long weekend known as Labor Day Weekend and it is considered the unofficial end of summer.

Labor Day in the United States is a public holiday celebrated on the first Monday in September. It honors the American labor movement and the contributions that workers have made to the strength, prosperity, and well-being of the country. It is the Monday of the long weekend known as Labor Day Weekend and it is considered the unofficial end of summer.

Labor Day is upon us.  The unofficial end of summer.  The day filled with bbq parties, sandy toes and pool side fun...it is also a day filled with food and gratefulness.  Gratefulness that we can put our bathing suits away and slip into snuggly clothes and eat fries (not that we haven't all summer but now we will feel less guilty about it)

But what we love most about this holiday is...you guessed it...THE FOOD.  Not just the delicious veggie burgers, chips and guacamole and grilled veggies but the fun desserts!   Here are our 3 favorites...they are super easy, pretty fast and make a huge impact to your friends and your taste buds.  

Same one my mom made!  Google images

Same one my mom made!  Google images

Fruit Pizza-  This is our favorite by far.  A childhood favorite is still our go to summer dessert.  It's everything you want it to be and more.  Summer gifts us with the best fruit there is so lets celebrate with it!

Fruit Pizza

Sugar cookie dough- store bought or home made...we love these from Minimalist Baker

8 oz Tofutti Cream Cheese

1/4 cup sugar

1/2 teaspoon vanilla

1/4 cup apricot preserves

1 tablespoon water

4 cups of summer fruit

    peaches

    strawberries

    blueberries

    grapes

    kiwi

    blackberries

Preheat oven to 375degrees

Line 12 inch pizza pan (or any round pan) with tin foil and oil sparingly

Press cookie dough down to cover pan in a layer to cover pan

Bake for 14 minutes.  Take out of the oven and cool completely

Beat cream cheese, sugar and vanilla until creamy and smooth.  Spread to bottom of cooled cookie crust.  Top cream cheese spread with fruit in a cute pattern. Mix preserves with water until smooth

Spread over fruit and refrigerate 2 hours. Cut into pizza slices and serve

 

Chow Hound

Chow Hound

What good are summer fruits if you can't make a fruit crisp with them?  This peach crisp will get your toes twitching and mouths tingling.  We make this all summer...it's almost too easy!

Fruit Crisp

8 Fresh peaches or berries (we love to mix up the berries for sweet and tart)

1/2 cup flour

1/2 cup brown sugar

1/2 cup cold earths balance butter

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 cup oats

Preheat oven to 350degrees

Slice and place peaches or berries into a 8x8 glass baking dish 

Mix all ingredients (except for fruit) by hands in a bowl until crumbly and fully blended.

Sprinkle on peaches.  Bake for 30 minutes until bubbly and golden

 

Sprinkles for Breakfast

Sprinkles for Breakfast

Oh summer...thank you for your golden rays of warmth and thank you for making cookie sandwiches oh so important when we need to cool down a bit and act like a kid again. 

Cookie Sandwiches

Take not fully baked cookies (bake a few minutes less than you think you should) make sure they are cooled.  Spread them with softened vanilla ice cream (we love So Delicious- you would NEVER know it's vegan...ever)  and top with another cookie to make a sandwich.  Use a knife to scape extra ice cream from sides and make even. 

Freeze sandwiches for 1 hour. 

Take out of freezer and roll sides into sprinkles of your choice and place back into freezer for 30 minutes.  Take out and serve

 

Have an amazing Labor Day...enjoy your friends, family, summer, food, and knowing you don't have another holiday to worry about until Halloween!

xoxo TWH

 

 

So cheezy. Our 3 favorite (non-dairy) cheese recipes

Miss you Beasties

Miss you Beasties

People often ask us if we miss cheese since we eat plant based/vegan diets and you know what?  Not one bit!  No seriously...as a full fledged cheese-oholic...I'm talking taking a block of sharp cheddar a night with crackers and apples and devouring every inch of it cheese lover....I don't miss the diary version one bit since I became vegan.   There are so so many non-dairy cheeses on the market now (some we order and some we can just grab on the go) that we have no chance to miss dairy (fat filled, hormone heavy, unhealthy, and other horrible things) cheese.  

Photo: Serious Eats

Photo: Serious Eats

We often buy cheese from Kite Hill, Miyokos and Follow Your Heart but on those days we don't get to a store or just need to whip some up we have our go to recipes that are insanely delicious, healthy (vitamin and protein packed) and easy.  Best part?  The kids (and us) DEVOUR them!   

Making cheese sauce from white beans!

Making cheese sauce from white beans!

The first is from Chocolate Covered Katie.  Her white bean based cheese sauce is insanity.  We made it for dinner one night and poured it all over broccoli and potatoes...plates and fingers were licked and bellies and bodies were happy.

WHITE BEAN CHEESE SAUCE/DIP

  • 1 cup cooked white beans, such as cannelini
  • 1/2 cup milk of choice, preferably unsweetened
  • 1/3 cup cheese shreds, such as Daiya vegan, OR 5 tbsp nutritional yeast  (I add more nooch and omit the shreds to make it healthier)
  • salt - I like 1/2 tsp
  • 1/8 tsp garlic powder
  • If using nutritional yeast, add 1/2 tsp white or apple cider vinegar (can be omitted)
  • optional 2 tsp buttery spread or olive oil – I really like the rich depth of flavor this adds, especially if not using the cheese version
  • optional pinch turmeric, thyme, rosemary, etc.
  • Pour ingredients into blender or cuisinart and get to eating!
Licking it right out of the bowl!

Licking it right out of the bowl!

Coco decided she wanted cashew cream cheese but we were out so she picked up her favorite kids cookbook by Ruby Roth (purchase it here) and made her own.  I was a bit hesitant to try it but ended up eating the entire bowl before it made it to the fridge.  

CASHEW CREAM CHEESE

  • 1 heaping cup of raw cashews soaked at least 2 hours
  • 5 tablespoons water
  • 2 tablespoons lemon juice (i add more)
  • heaping 1/2 teaspoon sea salt
  • rinse cashews and put all ingredients in a food processor and blend until silky smooth. Add more juice or water to taste.  voila!

Last but not least is the famous cashew cheese sauce from PPK.  Every New Years day we make NYN (New Years Nachos), invite our hung over friends over and we sit around eating mounds of Nachos.  But even when we are not in the mood to eat nachos (lets be real, we are ALWAYS in the mood) we make this cheese sauce based from Cashews. It is so easy and fast it's crazy!  Friends beg for the recipe!

CASHEW CHEESE SAUCE

  • 1 cup unroasted cashews, soaked in water for at least 2 hours, drained

  • 1 cup vegetable broth

  • 2 tablespoons mellow white miso

  • 2 tablespoons nutritional yeast

  • 1 teaspoon onion powder

  • Salt to taste

  • Blend in a blender for 2-3 min...voila!!!!!

Don't be cheesy...try plant based cheese!  It's healthier, better for the planet, the future, the animals and not addictive (well it is because it's so delicious, but not physically like dairy cheese).  It's filled with fiber, proteins, good fats, vitamins and minerals...delicious and good for you...Have your cheese and eat it too!

Google images

Google images

xoxo TWH

 

Is that a banana in your (n)ice cream? pt 2. Treats you & your kids will LOVE

Summer is filled with sun, sand and tons of fun...not to mention sweat, shuttling ourselves and families back and forth to playdates, beach days, camp, summer school and friends houses.  The gloriously warm days have us and our kids dreaming of ice cream sundaes and popsicles to cool us down and satisfy our sweet tooths in the golden heat.  

We love a sweet way to cool down after a long fun day in the sun but we also would love a less artificially colored and sweetened way to do so sometimes.  I mean look if you put a Big Stick or bubble gum ice cream in our paws consider it devoured but having a healthier alternative that our kids will love just as much has us really excited.  You may remember this post and the follow up is just as awesome....just don't tell your kids its healthy...it's our little secret.

Things We Heart

Things We Heart

Chocolate Covered Banana Bites.  Yup...Made 18 yesterday...3 remain.  

Recipe

  • Slice and freeze bananas for 15 minutes
  • Melt 6oz chocolate chips (we LOVE the Trader Joes brand) with 1 Tbsp vegetable oil of your choice
  • Dip frozen banana slices in melted chocolate with a fork to fully coat and place on a plate lined with wax paper.  Decorate and freeze.  I add peanut butter for a protein punch (the kids have no idea why...they just think its yummy)
  • DEVOUR and devilishly giggle to yourself because it's healthy and so satisfying

 

Ok yes we know that making your own fruit pops is nothing new but this new cute mold is a game changer.  Each pop is cute and tiny perfect for a quick refreshing sweet summer treat.  Best part? It's almost too small for messy drips.  Other best part?  Kids can have a few and think they are getting away with something :)

Recipe

  • Cut fresh fruit
  • Blend
  • Put in molds 
  • Freeze
  • Done!

And this one is just for us!  The FROZÉ! 

 Head to this post for the recipe....tell them it's just moms lemon ice :)

Sweet and satisfying summer treats don't have to be filled with junk and guilt...and they are crazy easy (and fun) to make!  

Our fave Wayne Mcara

Our fave Wayne Mcara

xoxo TWH

Stay cool

Everything's coming up Rosé

Google Search but need this in our lives...and homes...and office.  

Google Search but need this in our lives...and homes...and office.  

Through Rosé colored glasses we smile, laugh, giggle, chat, cry, scream...not only because we are BFs but because we may also be a bit tipsy.  As if we didn't share enough in common already, we also share a love for all things Rosé.  The color, the way it makes you feel (the color that is...ok the wine too), the flavor.....

Wine Folly 

Wine Folly 

It's not hard to see why Rosé is so popular these days.  Gone are the days of Boones Farm strawberry wine.  Today's Rosé is anything but trash.  It's complex, lovely and all foods seem to love it.  And did we mention how the color is beyond dreamy?   It's like wearing makeup...once on your lips you're immediately transported to another place.  We could wax poetic on it for days...seriously days but instead we will show you how much we love it and why you will too (if you don't already)

  1. Veuve Rosé-  At $50 a pop you can not go wrong.  We have never met a soul who doesn't love this Rosé Champagne
  2. Rose colored glasses from CB2.  We posted about these before...never bought them...still lust after them
  3. Innovacion Syrah Rosé-  You can thank us later.  One of the best and most complex, hearty, sexy wines we have ever had.  Oh and it's only $15 at Whole Foods!
  4. Summer Water-  The label alone makes us want this in a glass front fridge and the yumminess inside makes us buy it in bulk
  5. Show the world your love for Rosé and tell your kids the pin means you love pink lemonade
  6. White Girl Rosé the people that brought you The Fat Jewish and Babe Walker...and it's really good!
  7. How pretty is this polish from tenoverten x yeswayrose? 
  8. Everyone needs a rose quartz wine stopper
  9. Whispering Angel Rosé is just like the name says. 

As if all that weren't enough to make you fall in love over and over again maybe this will.  Ladies and Gentlemen.... The FROZÉ!

MAKES 6 TO 8 SERVINGS        START TO FINISH: 4 HOURS (INCLUDES FREEZING TIME)

INGREDIENTS

⅓ cup sugar

¼ cup water

Zest and juice of 1 lemon

1 bottle dry rosé wine

DIRECTIONS

1. In a small pot, bring the sugar, water, lemon zest and lemon juice to a boil over medium heat. Stir to ensure the sugar is dissolved.

2. Strain the simple syrup and let it cool to room temperature.

3. Pour the rosé into a 13-by-9-inch baking dish. Transfer to the freezer and freeze until relatively firm, at least 3 hours. It won’t freeze entirely, because of the alcohol level, but it should appear set on the surface.

4. Use a spoon to scrape and stir the frozen rosé into smaller crystals. Stir in the simple syrup to taste. Return to the freezer and keep frozen until ready to serve.

YOU'RE WELCOME

Rosé for days party people...for days.  Tell us in the comments below or on Insta what your favorite Rosé is!

xoxo TWH

Mesmerized.

Katherine Sabbath

Katherine Sabbath

You know those nights when you can't get to bed and you just need something to lull you to bed? Something completely beautiful and mesmerizing.... Well... We sure do and lately we have been absorbed with watching these baking and decorating videos on Instagram.

These little minute long snippets are just right for zoning out on. One of our favorites is Katherine Sabbath ( @Katherine_Sabbath ) to give you a feeling of how amazing, beautiful, talented and pleasant to watch she is, check out this youtube video of her. 

We can spend hours looking through her creative feed.... It's so relaxing. We fall asleep dreaming that one day we will make cakes like she does. 

Katherine Sabbath

Katherine Sabbath

Katherine Sabbath

Katherine Sabbath

Another Instagram feed we just can't seem to quit is Holly Thomas ( @doughmestichousewife ) she can frost a cookie with the very best of them and her videos just suck us in every time! 

Do your self a favor and go check out her relaxing, hypnotic one minute videos. 

Emily Lael Aumiller of Lael in Brooklyn ( @laelcakes ) has stolen our hearts with her vegan, gluten free bakery. Her artistry is beyond imagination and we can't believe these cakes are basically made for our dreams. 

We are dreaming of a trip to NYC and this bakery would be one of our first stops.

Lael Cakes

Lael Cakes

Although this Instagram feed isn't heavy on the video... We find just looking at Emily's beautiful creations puts us in a dreamy mood. 

Lael Cakes

Lael Cakes

We have found so many mesmerizing videos on Instagram... Baking, candy making, hair transformations, painters.... Let us know some of your favorites in the comments section. 

XOXO- TWH 

 

 

Vegetarians do it better.

Summer is here, the sun is shining, the hot tubs are bubbling & we are craving yummy meals out under the stars. As you know we do not eat meat, so here are our favorite grilled veggie recipes! 

We are going to show you that you don't need meat be a grill master. 

Get ready to have your socks knocked off! 

If you've read TWH before, then you know that we have a slight obsession with the recipes that our friend Meg over at Beard & Bonnet whips up. This grilled avocado salad is bonkers. 

Photo: Beard & Bonnet

Photo: Beard & Bonnet

GRILLED AVOCADO AND KALE CHOPPED SALAD

PREP TIME

20 mins

COOK TIME

18 mins

TOTAL TIME

38 mins

 

Author: Beard and Bonnet

Serves: 4-6

INGREDIENTS

For the citrus pickled onions

  • ⅓ cup thinly sliced red onions
  • ¼ cup freshly squeezed lime juice
  • pinch of coarse sea salt

For the chile-lime walnuts

For the avocados

  • 3 avocados, sliced in half and pit removed
  • olive oil
  • 2 limes, juiced
  • coarse sea salt
  • freshly ground black pepper

Assemble the salad

  • 2 packages Taylor Farms Kale Chopped Salad Kit, omit the crouton packet if gluten free
  • 1 cup baby heirloom tomatoes, halved
  • 1 batch citrus pickled onions
  • 1 batch chile lime walnuts
  • ⅓ cup - ½ cup coconut bacon
  • 6 grilled avocado halves
  • 1 lemon, sliced into wedges

INSTRUCTIONS

Prep the citrus pickled onions

  1. Place the sliced onions in a shallow bowl, pour the lime over the onions and sprinkle with sea salt. Stir well then let marinate for at least 20 minutes then drain the liquid.

Roast the walnuts

  1. Preheat the oven to 325°F and line a baking sheet with parchment paper.
  2. Place the walnuts onto the prepared baking sheet and toss with olive oil, Tajin and sea salt. Roast in the oven 5-8 minutes stirring once.

Grill the avocados

  1. Lightly oil a grill pan and place it over medium heat.
  2. Brush the avocado halves lightly with olive oil and drizzle with the lime juice. Season with salt and pepper. Place the avocados flesh side down on the preheated grill and cook for 5 minutes, or until they have nice dark grill marks. Remove from the heat and set aside.

Assemble the salad

  1. Arrange theTaylor Farms Kale Chopped Saladgreens on a large platter. Sprinkle the cheese packets, tomato halves, pickled onions, chile lime walnuts and coconut bacon over the top.
  2. Nestle the avocado halves into the salad and place the lemon wedges around the outside of the platter.
  3. Serve immediately with the lemon vinaigrette from the salad kit.

 

From the Cookin' Canuck a recipe for grilled agave-lime sweet potatoes. Not only beautiful but delicious. 

Grilled Sweet Potatoes with Cilantro Vinaigrette Recipe:

Prep time

10 mins

Cook time

25 mins

Total time

35 mins

One taste of these grilled sweet potatoes with cilantro vinaigrette will convince you to make this your go-to summer side dish recipe.

Author: Dara Michalski | Cookin' Canuck

Serves: Serves 6

Ingredients

  • 2 medium, unpeeled sweet potatoes
  • 2 tbsp olive oil
  • ½ tsp kosher salt
  • ½ tsp ground pepper

The dressing:

  • 2 tbsp fresh lime juice
  • 2 tbsp minced cilantro
  • 1 ½ tbsp. extra-virgin olive oil
  • 1 small garlic clove, minced
  • ½ tsp agave nectar
  • ¼ tsp salt

Instructions

  1. Place the sweet potatoes in a large pot of water. Boil the potatoes until they are just cooked through, about 20 minutes. Transfer the potatoes to a cutting board and let rest until they are cool enough to handle.
  2. Preheat the grill to HIGH heat. Lightly grease the grill.
  3. When the potatoes are cool enough to handle, slice them into ¼-inch rounds. Brush the round with the olive oil and season with salt and pepper.
  4. Place the sweet potatoes on the grill and cook about 2 ½ minutes per side, until they have browned grill marks.
  5. Transfer the grilled potatoes to a serving platter and drizzle with the dressing. Serve.

The dressing:

  1. In a small bowl, whisk together the lime juice, cilantro, olive oil, garlic, agave nectar and salt.

 

Corn on the cob is a star at any B.B.Q and especially around my kids. But we really love it when corn gets all dressed up for the party. This Vegan Elote from Vegan Sparkles is out of control! 

Elote

  • 4 corn cobs, husks removed
  • 1 cup raw macadamia nuts
  • 1/2 cup water
  • 1 tbsp apple cider vinegar
  • 1/2 tsp cayenne pepper
  • 1/2 tsp turmeric (optional – for colour mainly)
  • 1 clove garlic, crushed
  • 1 lime, juiced
  • Sea salt and cracked pepper
  • Smokey ground paprika
  • Fresh coriander leaves, chopped
  1. Combine sauce ingredients – nuts, water, vinegar, cayenne, turmeric, garlic, and lime – in a blender and allow to soak for an hour (or as long as possible).
  2. Blend sauce ingredients on high speed until smooth and creamy.
  3. Grill corn cobs on a hot plate or BBQ until just char-grilled (using a little oil or vegan margarine if you like).
  4. Remove cobs from heat and brush with sauce.
  5. Season with salt & pepper and sprinkle with paprika and coriander leaves.
  6. Enjoy!

 

 

 

 

If you are a mushroom lover like we are in my house, you will start to drool just looking at these. We got this recipe on Flavorite.net and although we haven't tried it yet... I am running to the super market for the ingredients ASAP. 

 

Grilled Mushroom Skewers

Ingredients 

For the marinade: 

  • 16 oz (1 lb) Baby Portabello Mushrooms (crimini or button work too)
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • small handful of parsley
  • 1 tsp sugar
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp cayenne pepper
  • 1-2 garlic cloves
  • 1 Tbsp balsamic vinegar

Instructions

  1. Place 10 medium skewers into a baking dish and cover with water. It’s important to soak the skewers for at least 15 minutes (more is better) or they will burn too quickly on the grill.
  2. Place all of the marinade ingredients in a food processor and pulse several times until marinade is nearly smooth.
  3. Rinse your mushrooms and pat dry. Cut each mushroom in half, so each piece has half of the mushroom stem.
  4. Place the mushroom halves into a large gallon-size ziploc bag, or a medium bowl and pour in the marinade. Shake the bag until all of the mushrooms are evenly coated in marinade. Refrigerate and marinate for 30-45 minutes.Preheat your grill about 300˚F 
  5. Skewer the mushrooms snugly onto the bamboo/wooden skewers that have been soaking (no need to dry the skewers). Skewering the mushrooms was a little annoying at first until I got the hang of things. I’ve found that it’s easiest to skewer them by twisting them onto the stick. If you just push the stick through, it may cause the mushroom to crack.
  6. Place the skewered mushrooms on the hot grill for about 3 minutes per side, making sure the mushrooms do not burn to the grill. The mushrooms are done when they are soft; as mushrooms should be Remove from the grill. Cover with foil to keep them warm until ready to serve.

Now let's not forget desert... Because it really is the most important part of any meal. These grilled peaches will impress all your friends and family... If you decide to share that is. 

Grilled peaches are tasty and super easy:

 

Per peach:

 

* 1 tablespoons brown sugar

* pinch of cinnamon, salt, nutmeg

* Cut peach in halves

* Heat grill to high (550-600)

* Place on grill flesh side down, reduce heat to low

* Grill for 2-3min and flip peaches and add a spoonful of sugar mix

* Cook until soft and sugar caramelizes on top of peach (between 8-12 min depending on ripeness)

We hope you enjoy lots of delicious meat-free delicious meals this summer! 

XOXO- TWH 

Donut Worry...It's national donut day!

Happy (most important day of the year) Donut Day!  A day where your instagram feed will be filled with glorious images of donuts from around the globe.  A day that celebrates the wonderful life of fried dough covered in sugar, sugar and more sugar.  And we couldn't be happier!

STUNNING!- pinterest

STUNNING!- pinterest

We are HUGE (no pun intended) fans of these lovely cakes of goodness.  Our families often stop at one of our local shops to grab a goodie for the kids now and again.  It's like christmas for our senses.  

To celebrate NDD we would like to tell you our favorite donut shops.  You will find us here more times than we like to admit!   If you are in the Long Beach/Costa Mesa area you can be sure to enjoy a delicious fluffy dream donut from Sidecar Donuts.  

And if you find yourself on the East Side of Los Angeles you will see the other one of us drooling on the countertops of Donut Friend in Highland Park!

No time to get to LB/LA?  Not to worry!  Here is our GO TO recipe for the most incredible baked donuts ever....seriously ever.  We get begged to bake these beauties up on a weekly basis.  We found the recipe from Oh She Glows and it's perfection everytime!  

Dry Ingredients
1 Cup All Purpose Flour

1/2 Cup Sugar (I used raw cane sugar, but feel free to use white)

1 1/2 tsp Baking Powder

1/4 tsp Salt

1/4 tsp (scant) Nutmeg

1/4 tsp Cinnamon

Wet Ingredients

1/2 Cup Soymilk (I’m sure this would work with any milk or non-milk substitute)

1/2 tsp Apple Cider Vinegar (I believe you can substitute this for regular white vinegar)

1/2 tsp Pure Vanilla Extract

Egg Replacer for 1 Egg (If you don’t use egg replacer feel free to use 1 egg)

4 Tbs Earth Balance (regular margarine should work too)

Icing Glaze:

  • 1/2 cup powdered icing
  • 1 tbsp soy milk
  • sprinkles

Directions:

Preheat oven to 350F. Take all the wet ingredients and put in a small pot on the stovetop on low. Whisk ingredients together to blend well. Do not let the mixture get too hot, it should just be warm to the touch. Mix the dry ingredients together in a large bowl. Add the wet to the dry and mix until just incorporated. Do not over mix. The batter will be 1) Very very sticky- but don’t worry, and 2) It tastes like a dream– try not to eat all of it. :)

Now comes the tricky part. Putting the batter into the doughnut pans. After a few trials, what I found worked best was taking a tablespoon’s worth of dough (if using the mini pans) and scooping it directly over the individual mold. Then take your fingers to press it out and make the middle pop through.

Bake for 12 minutes. You don’t want them brown, but they should slowly pop up when pressed with a finger. Cool on a wire rack and then decorate!

Makes 20 mini doughnuts.

 

All you need is a donut pan or one of these beauties that makes making donuts even more fun!

Can't get enough donuts?  We may or may not own a couple of these amazing pool floats...

And how cute is this giant plush donut from Kid Robot?

How ever you donut donut worry...and have a happy national donut day!

xoxo TWH

Wham bam thank you ma'am....Our favorite (FAST N EASY) dinners right now...

Between texting our gross snap chat faces to each other, photos of dream homes or rooms, our kids videos to one another, new Instagram finds, Zara picks but we some how find the time to forget what in the world to make for dinner!  It's a nightly struggle in our brains on what the F to make the kiddos and after work, errands, pickup, playing, homework (not to mention a few battles of the will...cleaning up the tornadoes they leave) when does dinner come into play and how do we get it made in time?  So we put together a short list of our faves right now that are fast, healthy and delicious for everyone to enjoy.  

Seven Picky Eaters

Seven Picky Eaters

P.S.  Funny enough our kids devour each one of these dinners.  As picky as they can be we picked these because they actually love them.

SUSHI-  Yup fancy pants city over here.  (not really its silly easy and fast to make!)

Here is the PERFECT sushi rice recipe for this!

Take the nori sheets (you can get on amazon if your local store doesn't have them) add the sticky rice and healthy veggies.  Wrap tightly and serve with tamari or any sauce they love.  Filled with vitamins, minerals, protein and great for you fatty acids.  Just don't tell your kids that.

TACO BOATS- A new fave around these parts

I went to home away from home, Target and saw these flat bottom tortilla shells and grabbed them.  They looked so much more fun than our normal folded ones.  

Fill those boats with beans, rice, avocado or anything you want!  I made seasoned Beyond Meat Chicken (vegan, packed with protein and insanely good) shredded it, and topped with refried beans, Daiya cheese, and avocado.  They loved it (after they used the boats to have a race and fling half of the toppings on the floor)!

 

JAPANESE NOODLES- Sorry for the name but the kids ask for these nightly so it stuck

Now this is just the name I gave them to get my kids to be excited about trying something new.  I figured if they think it's from an exotic, beautiful land they will be more inclined to try them.  And it worked!  They beg for these weekly.

Take rice noodles cook them, drain them and rinse them with cold water to keep them from sticking.  Stir fry tofu, edamame and any other vegetables with olive oil, sesame oil and garlic.  When you are satisfied with the taste coat them in tamari and teriyaki sauce.  Toss them in with the noodles and add more or the sauces to your liking.  Voila!

 

NACHOS- I have a feeling this will be added to our tiny revolving menu

From our dream woman Minimalist Baker...whose nachos are AMAZING BTW

From our dream woman Minimalist Baker...whose nachos are AMAZING BTW

We love this idea for a quick and easy dinner from the lovely and talented Laura O'dell.  Believe it or not as much as we LIVE for nachos and we make them quite frequently we never thought of doing them for a fast dinner.  

Laura piles these bean chips (ps they are amazing) high with black beans, guacamole (great good for you fat, protein and vitamins), vegan cheese, tomatoes and she hides sautéed spinach in between the stacks for to pack an extra vitamin punch!  

 

PASTA WITH RED SAUCE- The no brainer especially when made with quinoa pasta

Things We Heart

This is a staple in our homes.  A perfect addition to a 10 minute dinner.  We use quinoa and brown rice spaghetti, cook it and pour marinara sauce over it that we jazz up a bit to our families likings. And voila!  The kids are happy and we are stress free.  We both love to serve it with roasted or steamed broccoli. 

It's actually fun now to be able to eat with our kids and the same things.  I feel less like a short order cook.  Oh and there are way less dishes to wash so...score!   

What are your favorite dishes your kids LOVE?

xoxo TWH