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

 

 

 

Bye bye Trader Joes- To say goodbye we give you 3 secret recipes to save you time and money

Good bye favorite store on Earth.  The store that not only has the best and coolest items on their shelves, hates ALL GMO anything, caters to vegetarians and vegans alike, saves you a ton of cash but also gives their unused food to homeless and hungry shelters and gives their f/t employees health insurance.  So basically they are the perfect retail company.  

We will miss their Cherry Chocolate Soy Ice Cream, their fresh Japanese Rice Noodles, eating Speculoos by the jar and the endless samples of treats and coffee.  Thank you Trader Joes for years of happiness and wallet sparing trips.  And thank you for the endless supply of PEONIES! But what we will miss most is the jarred bruschetta.  The one item that has changed the game in our houses.

PS APRIL FOOLS!  Trader Joes is not closing!  It was a hoax gone totally wrong but this ode to the Bruschetta is absolutely still deserved. 

This.  Will.  Change.  Your.  Life. Ok, not life but your cooking. 

This.  Will.  Change.  Your.  Life. Ok, not life but your cooking. 

Over the past 6 months we have accidentally (and EASILY) created 3 of the most to die for, easy, fast, inexpensive and ridiculously satisfying dishes...ever.  Seriously ever.  Not only are they all of those things but they are all heathy and contain no dairy, meat, eggs or gluten.  Basically perfection.   Best of all...the whole family loves them.

These 3 recipes take only the items below (minus the salt, pepper and olive oil for cooking) all found exclusively at Trader Joes.  The Bruschetta is the game changer.  It will change it all.  People will ask you for the recipe every time you use it.

These 5 ingredients will give you 3 different and amazing recipes in 10 min or less. 

These 5 ingredients will give you 3 different and amazing recipes in 10 min or less. 

1. Melodious Blend (only lentils, tomatoes, green garbanzo beans and olive oil) & Bruschetta

IMG_0432.JPG

Heat a pan with a few tablespoons of olive oil.  Throw in the Melodious Blend with salt pepper and heat through.  Add 3/4 jar of Bruschetta and VOILA!  The healthiest most incredible dish ever.  Seriously ever. Filled with protein, vitamins and fiber.  Zero sugar!

2. Organic Kale & White Beans & Bruschetta

Heat a deep pan with olive oil and a little minced garlic (also found at TJs) add kale, salt and pepper and sauté thoroughly until kale is wilted.  Add white beans and saute for a minute more.  Throw in a jar of Bruschetta and its done.  Filled with protein, fiber, minerals and vitamins. Zero Sugar!

3. Quinoa and Brown Rice Spaghetti & Bruschetta

Cook spaghetti as directed (7-9 min) drain and toss with 1 jar of Bruschetta.  Serve with a $1.99 french baguette.   Yup.  Insanity!

Even Waffles loves Trader Joes

Even Waffles loves Trader Joes

Trust us grab these items ASAP and eat your way to a bigger wallet and smaller waist.  

xoxo TWH

Hot Chicks- Our favorite chickpea recipes (tried, tested and to die for)!

Baby Bonzos- Pinterest

Baby Bonzos- Pinterest

Chickpea or Garbanzo...what ever you call it its pretty much a daily staple in most of our lives...and if it's not, it absolutely should be.  There are so many reasons you eat them and so many more reasons why you should.

Not only are they delicious, easy to use and versatile, they are so good for you.  Here's a sample of their amazingness  

  • They are packed with protein and fiber.  Perfect for weight management, muscle building and body regulating
  • THEY CAN HELP FIGHT CANCER...yes you read it.  Of course they can't cure it but they have folate, selenium and saponins which all help fight cancer cells and help them from multiplying
  • They are great for helping lowering your blood pressure and help bone strength

But eating more chickpeas doesn't have to be boring with the same ol' hummus or throwing them in a salad.  Here are our 3 favorite recipes that we make again and again.  Seriously at least once a week.  Oh and PS they are HEALTHY...but don't tell anyone

Chickpea Dumplings in Curry Tomato Sauce-  (Vegetarian Ventures)

Ph: Vegetaria Ventures

Ph: Vegetaria Ventures

This dish is the most perfect thing for cold nights.  Not the prettiest girl on the street but by far one of the most delicious, filling and good for you.  Good luck not eating it out of the pan before you actually serve it.  

Chickpea Dumplings in Curry Tomato Sauce

  • 1 cup chickpea flour (also called Garbanzo bean flour)
  • 1/2 cup finely chopped cilantro (plus more for garnish)
  • 1/4 cup + 1 Tablespoon peanut oil
  • 1/3 cup greek yogurt (use soy yogurt to make vegan)
  • 2 serrano chilis, seeds removed and minced
  • 1 onion, minced
  • 2 teaspoons coriander seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 1/2 tablespoons curry powder
  • 1 28 ounce can of whole tomatoes, crushed
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon ground ginger (or 1 inch piece of fresh ginger, peeled & grated)
  • Cooked rice

Heat 1 Tablespoon of oil in a large skillet or saucepan over medium. Add coriander, mustard, and cumin seeds; cook for about a minute or until they begin to pop. Add curry powder, one serrano pepper, and 1/2 the onion. Sauté for about 5 minutes or until softened. Add tomatoes (with juice from the can), turmeric, ginger, and a cup of water. Bring to a boil and then let simmer for ten minutes or until it has thickened up.

While simmering, combine the rest of the serranos, onions, chickpea flour, cilantro, oil, yogurt, and salt in a bowl. Stir until a thick dough has formed.

Drop a heaping tablespoon of dough into the stew; repeat with the rest of the dough. Cover mixture and let steam / simmer for another 5-7 minutes. Remove from heat.

Chickpea Pancakes aka Basan by Vegan Richa and every Indian mother in the world

Ok, remember when we said we make these ALL OF THE TIME?  These are seriously a new staple.  The whole family begs and devours these everytime we make them that I had to start auto shipping Chickpea flour from Amazon incase I ran out. Oh and they take 10 minutes front to back and are filled with protein and fiber.  I don't add the chilis for the kids but I do add mustard seeds for extra pop and black pepper.  I also don't stress if Im out of veggies they are amazing with nothing in them too besides the spices.  Ps half the cayenne for the littles too.

INGREDIENTS

  • 1 cup chickpea flour, garbanzo bean flour, or besan (gram flour)
  • 1½ cups water
  • ¾ teaspoon salt
  • ¼ teaspoon turmeric
  • ¼ teaspoon cayenne
  • ¼ teaspoon cumin seeds
  • ½ cup finely chopped red onion
  • 1 hot green chile, finely chopped (remove seeds to reduce heat)
  • ¼ cup packed chopped cilantro
  • 1 to 2 tablespoons + 1 teaspoon safflower oil, divided
  • optional additions:
  • ½ cup shredded zucchini or other vegetables (optional)
  • ⅛ tsp Indian Black Salt (kala namak)

  • INSTRUCTIONS
  1. In a bowl, combine the chickpea flour and ¾ cup water. Whisk to get a smooth consistency. Whisk in another ½ to ¾ cup water to make a thin lump-free batter. (If using besan, you will need less water to get the same consistency).
  2. Add the salt, turmeric, cayenne, carom seeds, onion, chile, cilantro, and 1 teaspoon of oil, and mix well. Add zucchini if using. Let the batter sit for 5 minutes.
  3. Heat a skillet over medium heat. When the skillet is hot, drizzle a few drops of oil on the skillet. Spread the oil using a paper towel. Pour a ladle full (1/4 to ⅓ cup) of the batter onto the skillet. Spread the batter by moving the skillet to make a 6 to 8-inch pancake. Drizzle a few drops of oil on the edges of the pancake.
  4. Cook until the edges start to leave the pan and the bottom is golden brown, 4 to 6 minutes. Flip and cook for 2 to 4 minutes. Continue to make the rest of the pancakes. Serve hot with ketchup, chutneys or sriracha. 

Shakshuka Soup- Justin Lokitz (master cook, friend, brother, smarty pants, cat tamer, life lover)

Shakshuka soup is a Middle Eastern staple.  And this one is a staple in our home too.  Fast, (a little too) easy, filled with every nutrient you need and crave, filling and can be saved for a few days.

Ingredients:

  • 4 cloves of garlic minced
  • 28oz can of whole tomatoes (roasted if you can find them) - put these in a large bowl and smash them by hand
  • 1/4 cup vegetable soup or stock  (we love Better Than Bouillon)
  • 1 tsp ground cumin
  • 1 tsp chili pepper flakes (half for kids)
  • 2-3 cups frozen spinach
  • 15oz can garbanzo beans (low sodium if you can find them)
  • Olive oil
  • Salt & pepper
  • Avocado- diced

Directions:

In a medium pot over medium heat, heat up a few tbs of olive oil and add half of the minced garlic.  Meanwhile in a large pan over medium heat, add another couple of tbs of olive oil and add the other half of the garlic.  After about one minute of cooking add the tomatoes and soup to the pot.  Add the frozen spinach to the pan at the same time.  While the spinach thaws, use an immersion blender to blend the soup until smooth.  Add the cumin, chili flakes and salt and pepper to the soup to taste.  Bring the soup to a simmer or low boil.  Meanwhile, add the garbanzos and a dash of salt and pepper to the spinach.  Stir to the spinach mixture and continue to heat.  Once the soup has come to a low boil, crack 1-2 whole eggs into the soup and let them cook simmering (not boiling) for 5-6 minutes.  Once the spinach/garbanzo mixture is heated through, portion it out between two bowls.  After 5-6 minutes of the eggs poaching very carefully scoop each one out into one of the bowls (probably your's ;-).  Ladle the soup over the mixture and add avo on top of that.

Here's the Garbanzo Bean flour we love!   Get it at your local Whole Foods, Lassens, Sprouts, Amazon....

81i5ZiNuWwL._SY355_.jpg

PS DO NOT DISCARD THAT WEIRD LIQUID FROM YOUR CANS OF CHICK PEAS!  It is magical...click here to see why...and yes we have tried these and they are incredible!

xoxo TWH

A Whole Latte Love

Just the word latte sends our brains into a warm tizzy of splendor.  These crispy cold days beg for a warm hug of a drink.  A snuggly beverage that says..."Hey guys, everything is perfect..just like you. "  OK, maybe that is something our partners and friends should tell us,  but thats the exact feeling you will get from our favorite winter lattes.

A latte is traditionally an espresso with steamed milk but todays lattes are anything but traditional.  They will all give you a pep in your step to start the day but these also have added health benefits and insane and exotic flavors.  

CHAI- From Chai.com

 Indian chai produces a warming, soothing effect, acts as a natural digestive aid and gives one a wonderful sense of well being. 

Dirty chai latte borrowed from the beautiful Five and Spice

dirty_chai_1.jpg
  • 12 oz. nut milk
  • 1 cinnamon stick (Whole Foods, TJs or World Market sell the sticks)
  • 2 cardamom pods 
  • 5 peppercorns, pink or black
  • 1 1/2 inch chunk of fresh ginger, peeled, and partially smashed with the flat of a large knife
  • 2 Tbs. Agave
  • 2 sachets of black tea (We love PJ Tips)
  • 2 shots of espresso or strong coffee
  1. Lightly crush the spices together – you can do this in a large mortar and pestle, or by putting them in a small, closed back and crushing them with a rolling pin.  Put the spices and the milk in a saucepan, bring just to a boil, then turn off the heat and allow to steep 8 minutes.
  2. Add the black tea and allow to steep 5 more minutes.  Strain the milk.  Return it to the saucepan (get any remaining spices out of the saucepan) and gently rewarm the milk if needed.  Stir in the agave.
  3. Split the spiced milk between two mugs and add a shot of espresso to each

 

YERBA MATE- From Guyaki.com

The leaves of the rainforest mate tree naturally contain 24 vitamins and minerals, 15 amino acids, abundant antioxidants. In fact, The Pasteur Institute and the Paris Scientific society in 1964 concluded "it is difficult to find a plant in any area of the world equal to mate in nutritional value" and that yerba mate contains "practically all of the vitamins necessary to sustain life."

Yerba Mate Latte-  Lets be real this is just insanely fun to say.  I had my first YML at RFD years ago and it was so good, so distinct and sweet yet nutty and gave me the most incredible energy. Its also incredibly easy to recreate.

Ph: Insolent Kitchen 

Ph: Insolent Kitchen 

  • 1 tea bag of Yerba Mate tea
  • 1 cup of steamed or boiled nut milk spiced with cinnamon, agave and nutmeg.  
  • Throw teabag into the steamed milk and steep for 5 minutes.  Voila! Warm, snuggly, delicious energy!

 

And now for the best drink we have ever had.  Seriously ever.  No really!  After having lunch at our local Cafe Gratitude our friend ordered a Turmeric Latte and one sip later the obsession grew. 

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Turmeric known for its healing properties and gorgeous color is also incredible as a spice.  It is a natural anti-inflammatory and great for boosting immunities in your body.

After searching high and low we found and tested the best recipe out there from One Green Planet that rivals the Cafe Gratitude recipe.  We served this at Thanksgiving and it was devoured.

  • 1 cup fresh cashew or almond milk (soy milk will work fine too)
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon vanilla extract
  • 2 teaspoons maple syrup (adjust to your liking)
  • Pinch of sea salt
  • Optional: 1 tablespoon coconut milk or cream
  1. To make the cashew milk, soak 1 cup raw organic cashews in water for 30 minutes. Strain cashews and place into high-speed blender. Add 4 cups filtered water, a tablespoon of either maple syrup or 1 pitted Medjool date, and a pinch sea salt. Blend on high for 1 minute. Pour into a glass jar and store in refrigerator for up to 1 week. Make sure to shake prior to using because particles will settle.
  2. To make the latte, pour 1 cup fresh milk into a small saucepan. Add turmeric, ginger, vanilla, maple syrup, and sea salt. Whisk together. If you want it extra creamy add the coconut milk as well.
  3. Heat the mixture over medium-high heat. Begin whisking to froth the foam and reduce heat to medium-low when mixture beings to simmer. Try to keep the mixture from boiling. Continue whisking until the foam thickens. The turmeric and ginger also thicken the milk, giving the drink a creamy texture.
  4. Remove from heat and pour into your favorite cup.

Get warm, get snuggly and if you make a cup of our favorite lattes send us a photo!  Or a cup...

xoxo TWH

 

Christmas Cocktails!

Be you the hostess or the guest, it is time for a whole bunch of holiday celebrating! Wouldn't you like to impress your friends with your mixologist skills? Well, we are here to help! 

Here are three drinks you can't go wrong mixing up for your friends this Christmas. 

1. The Vodka Fizz

This Jamie Oliver cocktail may just be the perfect drink for me, although I would sub out the vodka for a Gluten Free brand like Titos, which we love. 

Here is all you will need. 

Ingredients

  • 1 lime
  • 50 ml Grey Goose vodka
  • 25 ml St. Germain elderflower liqueur
  • 70 ml soda water , ice cold
  • ice , cubed

1. Fill a flute glass with ice to chill

2. Roll the lime to release the juice and cut in half

3. Squeeze 25ml of lime juice into a shot glass (fill half way)

4. Pour 25ml of St Germain elderflower liqueur into the shot glass (to fill to the top) 

5. Fill a cocktail shaker with ice and pour in the elderflower and lime juice mix

6. Add the Grey Goose vodka to the cocktail shaker and shake until the ice is broken and the shaker is cold on the outside

7. Empty your glass of ice then pour in the liquid using a cocktail strainer and tea strainer over the glass (to catch the fine ice)

8. Top up with soda water and garnish with a stirrer

 

2. Autumn Crumble- 

Another delicious mix from Jamie Oliver.... Who now I feel like we need to go have drinks with, just waiting on the invite Jamie! 

Here is what you will need. 

Ingredients

  • 1 part Martini Bianco
  • 1 dash apple juice
  • ginger ale , to taste
  • apple segments , to garnish
  • Add the Martini Bianco and apple juice to a rocks glass with some cubed ice. Top with ginger ale and stir lightly. Garnish with a fanned apple segment.

3. Holiday Moscow Mule-

Pop Sugar

Pop Sugar

Who doesn't love a Moscow Mule? How can you resist the gorgeous mug? Looking to get some of your own to supply your bar? Check here. 

Here is what you will need- 

INGREDIENTS

Fresh lime wedges, to taste
1 solid copper mug
Ice
2 ounces gin or vodka (I used gin)
4-6 ounces ginger beer
2 ounces cranberry juice
Frozen cranberries, for garnish
Rosemary sprig, for garnish

DIRECTIONS

  1. Squeeze the lime into the copper mug. Fill mug with ice and pour gin (or vodka), ginger beer, and cranberry juice over ice. Garnish with cranberries and rosemary sprig. Stir and enjoy!

We hope you enjoy these holiday drink tips and please as always remember to take Uber if you are drinking and have to hit the road! 

XOXO- TWH

Thanksgiving Break

This week while we have our kiddos home from school and our family in town visiting... We are going to relax and take a break. We will still be posting non-stop on Instagram so make sure you follow us there at @thingsweheartofficial . 

 

Remember to be thankful for each moment you get this holiday... The world is a crazy place and all too quickly we see how precious each moment of joy spent with people we love is. 

Don't skimp on your pleasure... Live each moment to the fullest. 

One of the things we are most thankful for is you guys. The ladies and gentlemen who read our site and support us everyday. We feel you all out there and we are beyond lucky to have you. 

Thank you & Happy Thanksgiving! 

Mieke & Erin 

Incredible Non Traditional Thanksgiving dishes for everyone!

"Snuggle me!  Don't hurt me..."

"Snuggle me!  Don't hurt me..."

If you know anything about us know it is that we love a holiday...strike that...we love any excuse to celebrate life!   Although we have mixed feelings about the actual backstory of Thanksgiving we love that it is a day to share love, warmth, gratitude and friendship...oh and food...always food.

And on this special holiday it is so important that everyone feels welcome and loved so it only makes sense to make sure everyones bellies are filled with delicious food we are lucky enough to have.  

We have narrowed down our favorite recipes for you to create the perfect plant based and gluten free menu. (In fact, we are using these actual recipes for our own TG dinner!)  Not only are these recipes great for everyone, they are filling, beyond delicious and fun to make.   

Herbed Cheese and French Lentil Salad-  Borrowed from Beard & Bonnet (click for recipe)

Borrowed from Beard and Bonnet.  By far one of the best food sites around.  Herbed Cheese French Lentil Salad

Borrowed from Beard and Bonnet.  By far one of the best food sites around.  Herbed Cheese French Lentil Salad

Smashed Potatoes with Garlic Aioli from Oh She Glows-  (click for recipe)

We made this one last year and it was the first dish gone!  Everyone begged for it again.

We made this one last year and it was the first dish gone!  Everyone begged for it again.

 

Roasted Brussel Sprouts- The easiest dish out there.

Roasted Brussels are too easy!  Cut in half, drizzle OO, course salt, pepper and pop in the oven at 450 until tops are crispy and golden.  Voila!

Roasted Brussels are too easy!  Cut in half, drizzle OO, course salt, pepper and pop in the oven at 450 until tops are crispy and golden.  Voila!

Lentil Shepards Pie- Borrowed from The Minimalist Baker   (click for recipe)

The goddess at TMB speaks to our beings through her photos of amazing food.  Can't wait to make this!

The goddess at TMB speaks to our beings through her photos of amazing food.  Can't wait to make this!

And what's a TG dinner without pie?!  We make this one from Vegetarian Times every year and its the best pie we have ever had!  

 **buy your crust at the local store.  look for a GF or vegan one.  One one will know the difference.  they are flaky and buttery just like one grandma made**

Pumpkin Pie from Vegetarian Times     (click for recipe)

Beyond.  

Beyond.  

No matter where you are, what you are doing, eating or drinking, the only real thing that is important on TG is the love and gratitude you feel for your friends and family.  Nothing matters except for the people (and furry ones too!) who love us for who we are.  Be grateful for what you have and excited and hard working for what you want instead of jealous.  We are all so lucky to be alive and be able to give and receive love freely.   

Love, real love is the most filling and delicious thing on our plates.  

Good reminder!  

Good reminder!  

XOXO TWH

PS If you make one of these tag us on Instagram or Twitter and we will repost!  Look for our pics too!

Soup-er Good. Our top 3 cold weather soups.

These aren't your average "I have a cold, I need a good broth-y soup" soups.  These are hearty, healthy, meal in a bowl soups.   Filled with veggies and amazingness.   They are incredibly easy and insanely delicious, perfect for your whole family. And did we mention healthy?  But they don't taste that way, if you know what we mean.

Before we begin on your journey to falling in love with us, we want to make sure you have these 2  things.

one-  immersion blender.  This item will change everything.      two- best bouillon on the market ( a bit salty so you wont need any extra added salt in your recipes)

Thank you Ina- Winter Roasted Vegetable Soup

Thank you Ina- Winter Roasted Vegetable Soup

This first soup changed everything for us.  We became obsessed with thick meal in a bowl soups after we made this for Thanksgiving a few years ago.  We stole it from Ida and never gave it back.  

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When I became vegan my friend passed me this recipe.  Now every time we have a cold day I whip it up (it takes 35 minutes total!  including cook time!) and my whole family devours it day after day.   


Real Simple

Real Simple

As if you needed an even heartier soup after the last 2!  But if you're in the mood for more more more and want to add incredible protein to your diet this lentil soup from Real Simple is going to save you in every way.   This is the only thing I have ever used my crock pot for and it seriously changed the lentil soup game.   We omit the cheese and add what ever extra veggies we have laying around that need to be used.  

Extra items you should probably have.  Just to really win the Soup-er bowl in your house or with your friends, a baguette, amazing bowls, insane flatware.  Copper?!?  Really??!  

one/two/three

Happy cold weather!  Happy souping! 

AMAZING!!!!!!!!!!!   So sexist it's beyond.

AMAZING!!!!!!!!!!!   So sexist it's beyond.

xoxo TWH

It's the Great Pumpkin...

The jokes are seriously endless about girls and their love of anything Pumpkin Spice flavored..... And leggings. We happen to love both, so, cliche away! 

While we love numerous things about Fall, living in Southern California during an autumn heatwave we have had to miss out on so many of them. The leaves changing colors, the crisp bite of cool air, sweaters, boots, all these beautiful ponchos we have been collecting. As a result of this prolonged summer, having anything pumpkin flavored is really all the "Fall" it seems we are going to get. 

Here are a few of our favorite pumpkin and other fall flavored goodies. 

Pumpkin Bread -  Sarahbakesgfree.com

Pumpkin Bread - Sarahbakesgfree.com

Oh heaven above! Pumpkin bread is always something that will remind us of being kids. My mom used to make this every fall and I could not get enough. 

We found this healthy recipe on Sarah Bakes GFree.

UTHOR: Sarah Bakes Gluten Free

RECIPE TYPE: breads

SERVES: 10-12

INGREDIENTS

  • 2 cups Sarah's gluten free flour blend
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 cup pumpkin puree
  • 3/4 cup organic cane sugar
  • 1/2 cup coconut oil, melted
  • 1/4 cup pure maple syrup
  • 1/4 cup apple cider or apple juice
  • 1 teaspoon pure vanilla extract

INSTRUCTIONS

  1. Preheat oven to 350 degrees. Prepare 9x5-inch loaf by spraying with cooking spray or lining with parchment paper.
  2. In large mixing bowl, sift together flour, baking powder, salt, cinnamon, ginger and nutmeg. Set aside.
  3. Mix together the pumpkin puree, sugar, melted coconut oil, maple syrup, apple cider and vanilla. Add the pumpkin mixture to the flour mixture. Stir until combined.
  4. Pour batter into prepared loaf pan. Bake for 40-45 minutes, until golden brown and center is set.
  5. Leave bread in pan to cool for 15-20 minutes. Remove from pan and allow to cool on cooling rack. Slice and serve. Best served within 2-3 days.

We love our coffee but we also love a really nice cup of tea and this black tea with autumnal spices –cinnamon, ginger, nutmeg and cloves is perfect. Have you ever tried a almond milk tea latte? No? Well the time to try that is now, and with this tea. 

Trader Joe's you are basically either the Devil or a store full of Angles. Did you realize that every Fall everyones favorite market stocks their shelves with up to 50 seasonal pumpkin items?! I mean you can just go into this place and cover your entire pumpkin cravings for the whole season in one swoop. Plus they have the best prices on your decor pumpkins and gourds. 

Image Via Pintrest

Image Via Pintrest

These are some of our favorite TJ's treats.  *You can find an amazing recipe for vegan pumpkin butter here on Oh She Glows

The Things We Heart girls are both soup lovers and often shoot recipes back and forth. I just found this recipe for Mexican Pumpkin Soup and I am so excited because sometimes you want an alternative to the usual pureed pumpkin soup. I think I'll try this for Halloween night. 

Mexican Pumpkin Soup

Ingredients

  • 1 large onion chopped
  • 4-5 cloves of garlic, peeled and finely chopped
  • 4 cups vegetable broth
  • 2 cups pureed cooked pumpkin or 1 cup canned pumpkin
  • 1 16-ounce can chili beans or pinto beans
  • 1 tbsp. seeded diced jalapeño
  • 5 medium red potatoes, diced into 1/2 inch cubes
  • 1 tablespoons oregano
  • pinch of cayenne or other red pepper
  • 1/2 teaspoon cumin
  • 1/3 cup unsweetened soy milk or other non-dairy milk
  • salt, to taste
  • cilantro or parsley

Instructions

  1. Heat a large pot. Sauté most of the onions (reserve a few for garnish) over medium heat until they soften; add garlic and cook for about 1 minute. Add in the broth, pumpkin, chili beans, jalapeño, and potatoes. Stir in the oregano, cayenne, and cumin. Bring to a boil and then turn down to a simmer.
  2. Simmer for about 30 minutes or until potatoes are tender. Remove from heat and let cool for 5 minutes. Stir in the soy milk, add salt to taste, and serve immediately garnished with cilantro or parsley and onion (and extra diced jalapeño, if desired).

Notes

I wanted to use plain pinto beans in this, but I was all out. If you use pinto beans instead of the chili beans, increase the seasonings and add some chili powder.

Preparation time: 5 minute(s) | Cooking time: 35 minute(s)

Enjoy pumpkin season while it's here... Pretty soon we will be moving on to everything gingerbread and cinnamon. 

 

XOXO- TWH




Snack attack- Alternatives to your kids favorite snacks for school or after school

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I remember like it was yesterday,  sitting across from my best friend at the lunch table staring longingly at her snacks.  I looked into my bag and saw apple slices, a messy tupperware filled with natural mix it yourself unsalted peanut butter and a baggy filled cherrio-s (original, not the honey nut) mixed with raisins.  

Google Image

Google Image

I am actually in complete gratitude about my lunches looking back.  I am so happy my mom was so health conscious and caring about the ingredients I put into my body.   (*side note-  I have an uncomfortable addiction to candy corn so that may or may not be a side effect of a non-oreo eating household and mom*)  I make amazing choices for myself as well as my family now as to what's on the table and in their snacks and lunches.  I do know that what I do now will forever mold their thoughts on food and impact on their little growing bodies...no pressure or anything.

But it doesn't make it any easier for a kid at school drooling over their friends fun and incredible snacks while they peer into their bag filled with carrots and hummus.  So I would like to do a personal thank you to the snack gods and non-gmo, organic loving, non-hydrogenated, non-corn syrup  loving companies for helping our kids think they are getting the same snacks as their friends.  Que evil mom laugh.

Remember when those dipper snack came about?  The kind with the odd smelling "cheese" and dipper sticks?  Yup...loved them and coveted my friends.  Now peanut butter and pretzels snacks are the new dippers.

Enter Justin's almond butter or (yum) hazelnut gluten free dipper snack packs!  Yup now your gluten or peanut free kid can indulge in a little dipping.  Just teach them to recycle the packaging when its done ;)

Ahhhh Oreos...she types as she salivates.  That was a major bone of contention in my house growing up.   Those yummy sandwich crackers filled with who knows what, with an ingredient list a mile long were so fun and delicious! What a fun treat my friends had for the end of their lunches.   

Who knows?  If Newman's Own was around then maybe one if their sandwich cookie snack packs could have made its way into my decorated brown paper bag?!   Made with out any artificial ingredients or preservatives and using only organic sugars and flours, these better for you treats are just as good if not WAY better than the Oreos of our days.

Cheese.  It is just magical.  But horrible for our bodies, the animals and the planet.  So why is it so addictive?!?  Because they want it to be so we eat more and further damage the few things we can't afford and are not ours to destroy.   Whether your kid is lactose intolerant, allergic to dairy or vegan I am quite sure they wish they could have those cute cheese squares their friends are eating and stacking on the salty crackers.  Now they can!!

Enter Follow Your Heart,  the OG Gods of the vegetarian/vegan Earth loving community.  In the 70s they started this company to combat the principals of the big food companies selling chemicals and other scary foods for profits.  Their vision is still the same today, with a manufacturing plant run from solar power to a HUGE line of delicious foods made with organic non animal ingredients they are set to take over the way we buy food.

We picked up a few of their snack size American Cheese slices (dairy, casin and GMO and soy free) and our kids devour them in seconds.  They taste exactly like the alternative but we feel good knowing they are healthier and better for the planet and those living on it!   PS all of Follow Your Heart cheese are GAME CHANGERS in the cheese game.  They all melt, taste unbelievable and can trick even your biggest dairy lover!

What ever you pack for your kids snacks or lunches (or even your own) you can feel better knowing they aren't filled with chemicals and other questionable ingredients.  And they feel great knowing they aren't left out of the yummy snack game.

 

xoxo TWH

 

Coffee, Café, Caffe, Kafe....life!

So yes, this post is in honor of National Coffee Day and yes, this post is a day late.  And yes...it's because we are mom's.  Hard working, overtired, under nourished but totally happy and perfectly caffeinated moms.  We survive, like many of you, off of the left overs from our family, kisses and loads and loads of coffee.   

Even saying it makes our bodies perk up, our mouth water and mind excited.  To say we are coffee addicts us harsh but to say we are lovers of all that is coffee is totally agreeable.  The average coffee drinker spends over $1,000 a year on coffee drinks and that is if they only have a simple drink one time a day.  

This is not a lesson about coffee, it is not about the positive or negative effects of this gloriously deliciously roasted bean that gives us that much needed boost in the am and early pm hours.  This is an ode to our favorite (and easy) ways to make the silky brown liquid of love so you can  spend your hard working money on other things.

If you are not lucky enough to own your own espresso machine this is the post for you!  Throw away your old fashioned drip coffee maker (even if its one of those fancy ones) and grab one of these 2 easy to use coffee contraptions.  Not only are they easy but your coffee will NEVER taste better, never be easier to make and will save you a ton of cash.

coffeemaker-classic-six-detail.png

I am a huge fan of the french press.  Years ago I was supposed to get a gorgeous copper espresso machine and when I never arrived I threw away my drip coffee maker and bought this Bodem french press and a good burr grinder.  It makes the smoothes most flavorful coffee in 3 minutes with no mess and no fuss.  Here is how to use it...

The Bodem Chambord is the one that all the coffee houses use when making french press so we figured its gotta be pretty good.  And it is.

Our other favorite and easy way is the Chemex drip method.  Coffee and hot water are poured into this stunning piece of art and slowly melt into each other making the most well rounded delicious cup you will ever have.  

Just pulling this special glass and wood coffee maker out will excited your senses and its really easy to use.

Another really popular method to make the smoothest, richest and lowest acidic coffee ever is the cold brew method.  This method takes 12 hours but creates a pure concentrated coffee that you store in the fridge and when you are ready to use it, you just add hot water to thick chilled coffee and voila...heaven.

If you recognize this store front from the most charming street you will ever visit then you know what I'm about to tell you....

L1300217.jpg

Go Get Em Tiger (yup best name ever...and it's so encouraging too!) makes award winning coffee drinks.  Even the New York Times praises their drinks.  Yes...NY praising LA.  It happens rarely but when it does it is definitely earned.  GGET famous Almond Macadamia Milk will send you into a tizzy.  And into debt if you are addicted like every person with in driving range to the store.  So we found their tutorial with Cupcakes and Cashmere on how to make it at home!  

We love   C&C   and this milk!!!

We love C&C and this milk!!!

We also LOVE cashew milk in our coffee...its sweet and creamy nutty flavor is perfect with any cup.  And the best part?  Healthy!

Here are our 2 favorite brands of coffee to use.  Both are made with love and in small batches locally and both you can order online.

Heart Coffee

Here is the grinder of all grinders...  You need a good burr grinder for the best grind and flavor.

And here are more amazing ones.  We love the Bodem too!

How ever you drink your coffee try to make it at home.  Save yourself time, money and keep it local.  Unless you want another Starbucks on your corner :).

XOXO TWH

 

 

Caaa-shew! Thank you...you're welcome!

If you don't know...you need to. 

If you don't know...you need to. 

When life gives you lemons you make lemonade, sorbet, muffins and lemon drops.  But when life gives you cashews,  you make EVERYTHING!

Never has there been a more perfect food.  In its natural state a cashew is the perfect snack...it's creamy, delicious, filling and packed with protein and good fats (the kind that make your hair shiny and skin plump).  And in its altered state whether cooked or not its simply perfection. It can be cheese, cream, milk, dessert, spread...the list goes on and on.  

The gorgeously delicious Gracias Madre. 

The gorgeously delicious Gracias Madre. 

If you have been lucky enough to feast you eyes and mouths at Gracias Madre then you have most likely devoured their mouth watering cashew cheeze drizzled over perfectly cooked cauliflower then you know just how incredible the cashew is.  

We have never known heaven on a platter until we ate this.  

We have never known heaven on a platter until we ate this.  

You do not know heaven until you have tasted their cashew cheeze sauce.  They pour it on everything...and with good reason.   It is absolute perfection.  So good we needed to figure out how to make it. 

And now we have and we can't get enough.  Think your kids don't like veggies?  Drizzle this on it and you have veggie lovers galore.  

  • Cashew Cheese Sauce (Cafe Gratitude)
  • Ingredients:
  • 1 cup raw cashews, soaked
  • 1/3 tsp salt
  • 1 1/2 tbsp fresh lemon juice
  • 1/2 cup filtered water
  • 1/2 tsp red pepper flakes (or to taste)
  • Directions:
  • Place ingredients in a high speed blender and blend for 1 minute. Taste for flavor and texture, and adjust accordingly.

Want to up the ante?  We give to you Breakfast Nachos.  Now don't let the name fool you.  These are good all day any day everyday.  

To be fair these are the best things you will ever have but to be unfair they do take a bit of prep but we promise you there will be none left as left overs so you may want to make two batches.  Oh and have an extra print out of the recipe on hand...you are going to need it to pass out to your guests.  ***This cheeze sauce can be used on everything its so good.  Certain people we know may have even just spooned it out of the container into their mouths***

Pic from  here  recipe from TWH

Pic from here recipe from TWH

Ahhh cashew milk...the drink dreams are made of.  The milk that makes your coffee amazing, your smoothies perfect, your tummy full and ice cream a-mazing.  We do love So Delicious store bought cashew milk for its ease and minimal ingredients but nothing is better than home made nut milk.  Oh and its crazy easy.  Like embarrassingly so.

  • 1 cup raw cashews soaked in 4 cups filtered water for 6-10 hours (not too much longer or it could turn in hot weather)
  • 1 pinch of sea salt
  • 1 teaspoon (or more) of real vanilla extract
  • 1-2 dates (pitted)
  • 1/4 teaspoon of cinnamon

Throw it all in a blender and voila...perfection!

 

Ready to have your lactose intolerant, vegan, eco friendly or just cows milk disliking mind blown?!?!   

What dessert dreams are made of

What dessert dreams are made of

We have yet to meet someone who isn't as obsessed with SO Delicious' line of cashew milk ice creams like we are.  It's insane!  Say goodbye to cows milk ice cream forever!  Please everyone in your family and trick all your doubting friends with this perfect ice cream.  It comes in 5 flavors so far and each is pure perfection.    

Need more mind blowing cows milk alternatives for the best tasting cheeses?  Good!  Stay tuned to TWH for our list.  All personally taste tested by us

Consider your world turned upside down after you taste this... keep watching TWH to find out what it is.  Hint...its made of cashews...

Consider your world turned upside down after you taste this... keep watching TWH to find out what it is.  Hint...its made of cashews...

xoxo TWH

  

 

Water World

We have always heard that we need to drink enough water, but what exactly does that mean? How much water is enough water? Is there such a thing as too much water? What exactly happens when we, or worse our kids, don't get enough? Let's answer some of these questions. 

Why do we need so much water? 

Our body weight is made up of 60% water. It is our bodies principal chemical component. 

Every system in your body depends on water. Water flushes toxins out of vital organs, carries nutrients to your cells, and provides a moist environment for ear, nose and throat tissues.

Dehydration is a condition that occurs when you don't have enough water in your body to carry out normal functions. Even mild dehydration can drain your energy and make you tired.

If you exercise either moderately or intensely... Kayla Itsines Bikini Body Guide users we are talking to you! You will need to make sure you are getting enough water. 

If you're sick, breastfeeding or pregnant you will want to watch your water intake as well. Make sure you are getting enough. 

How much is enough?  

One rule of thumb is to take your body weight and divide it by 2... That is how many fluid oz. of water you sou;ld be drinking. 

For example, if you weigh 130lbs you should be drinking 65 oz. of water a day. 

That seems easy enough, but most people just don't do it. We don't think we drink as much as we are supposed to be. We love water and actually usually order it as our drink when we go out... But 60-65 oz? Everyday? Unless we make the conscious decision to do it, I think most of us are a little off the mark. 

Can you or your baby drink too much water?

I remember when I had my first son he was about 5 or 6 months old and it was a really hot day... I had a bottle of cold water for him to drink and someone said... "Don't give your baby too much water, it's bad for him." 

Is this true? Well, not all nosey meddling strangers are wrong! It actually is true and here is what we pulled off BabyCenter.com

"In rare cases, a baby who drinks too much water can develop a condition known as water intoxication, which can cause seizures and even a coma. Water intoxication happens when too much water dilutes the concentration of sodium in the body, upsetting the electrolyte balance and causing tissues to swell.

Don't try to stretch formula by diluting it with water – carefully follow the package directions for making formula and use the recommended amount of water. Adding too much water to your baby's formula not only risks water intoxication, it means that your baby is taking in fewer nutrients than he needs.

Once your baby is 6 months old, it's okay to give him sips of water when he's thirsty. You still don't want to overdo it, though, or you might give him a tummy ache or make him too full to eat well. After his first birthday you can let him drink as much water as he likes."

BUSTED!! Lucky for me I had only put a few ounces in the bottle and everything ended up fine... Thank you stranger in the park 9 years ago!!

Starting your day off with water is the best thing you can do and it will actually set you up for a energetic, hydrated day. Its a great habit to start now for you and your kids. Once you make something a habit, you just do it everyday without thinking about it. 

Dehydration can cause all sorts of nasty side effects... Like bad breath, muscle cramps, headaches, cravings for sugar, dry skin & wrinkles. Oh Hell No. Time to drink that water. 

XOXO-TWH









It's not (not) easy being green...Yum

Kermie we love you.  You really are the OG of cool

Kermie we love you.  You really are the OG of cool

Yes, being "green" is THE most important thing you can do for our planet and our children but going green for your body is just as important!  We love the way eating green makes us feel and we love the way eating green tastes.  The best part?  Besides teaching your friends and family that eating well can be incredibly delicious as well as healthy..oh and easy.

Here are a few of our fave (and easy) ways to eat green(s)-

Kale Tacos!  For your next Meatless Monday, Taco Tuesday, Worldly Wednesday, Thrilling Thursday or even Fearless Friday these not only hit the spot but fill you up and make you feel divine.

Joy The Baker- So beautiful

Joy The Baker- So beautiful

Kale and white bean tacos adapted from Joy The Bakers Tostadas

Preheat 375•  Take a bag of organic kale and dump it in a bowl.  Squeeze on sriracha, drizzle soy sauce (we love tamari) and olive oil and then throw in a handful of unsweetened coconut flakes.  Toss well to coat.  

Spread in a thin layer on a lightly oiled cookie sheet and toss in the oven for 15min

Throw a 15oz can of white beans (washed) in a pot with garlic, olive oil, salt and pepper and heat until some beans turn golden.  Sprinkle on chives or cilantro.  

When kale is cooked to your liking take a corn tortilla and throw in kale mixture.  Top with white beans, lime juice and avocado...VOILA!

 

Pic (not recipe) from  SRH

Pic (not recipe) from SRH

Avocado Pudding (stolen from this post) and from our guru, Nom Yourself.  Trust us...You.  Will.  Freak.  Its soon creamy, rich, decadent and nothing like you think its going to be.  Just chocolatey perfection.  Is that a mustache or are you just eating the whole bowl...again?

Avocado Pudding

2 large ripe avocados peeled and pitted

1/2 cup cocoa powder

1/3 non dairy milk (unsweetened)

2 teaspoons real vanilla extract

1/4 maple syrup (real grade A or B)

Dash of cinnamon and sea salt

Mix in blender or cuisenart until smooth and try not to eat it all!

 

Sriracha Brussle Sprouts are our new jam!  Once again The Minimalist Baker got us again.  We can not seem to just browse on her insta or site with out printing out every single recipe!  This brussel sprout recipe is un(freaking)real!  Get the recipe here.

Minimalist Baker

Minimalist Baker

Another incredible recipe thats perfect for a morning pick me up or night time snack is our fave smoothie from our smoooooothie post a few back.  The Greena Colada we adapted from our friends at the Punch Bowl in Los Feliz, CA

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.