Banana Nut Bread -vegan

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With the cool winter days upon us the morning seem to be a struggle for me to get out of my cozy warm bed to face the cold living room, But a warm breakfast can make the trip alittle easier! and banana nut bread is one of my favorites, and its so easy to make vegan! It makes a great breakfast, snack, or dessert! Traditional banana nut bread is loaded with butter, and sugar, which is totally unnecessary, banana is already a butter replacement, and is sweet already! I cut the sweetness by half, of course I used my favorite raw agave nectar, and cut the butter in half! I even threw in a full graded carrot just for fun.

I tried out my new mini bread pans, which I absolutely love!! its the perfect amount!! (cut the recipe in half if you are going to use a mini) I found them at Ross, they came in a pack of 4 which is perfect to personalize each one, one can have nut, maybe one without, even add chocolate chips to one, so easy !

Recipe

  • 2 cups Gluten-free baking Flour (I use bob red mills)
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Allspice, ground
  • 1/4 cup Margarine (I used Earth Balance Vegan Spread)
  • 1/4 cup Honey or other sweetener
  • 3 Bananas, medium sized, the browner the sweeter they become
  • 1/4 cup soy milk organic
  • 1 teaspoon Apple Cider Vinegar
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Walnuts, chopped
  • Optional graded 1/2 carrot
  1. Combine together the soy milk and apple cider vinegar; set aside.
  2. Preaheat the oven at 350F grease loaf pan
  3. In a large bowl, combine together the flour, baking soda, salt and allspice.
  4. In another bowl, cream together the margarine and sugars. Then add the bananas, vanilla and milk-vinegar mixture.
  5. Add the wet ingredients to the flour mixture. Mix in the nuts and stir until just combined.
  6. Pour the batter in the prepared loaf pan and bake for about 60-70 minutes or until a toothpick inserted in the center of the bread comes out clean. smaller loaf pans take less time mine was finished in 50 mins
  7. Place pan on a cooling rack for about 15 minutes. Then transfer the bread from the pan to the rack and let it cool completely before slicing
  8. Enjoy!
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Nude nails with pink glitter

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It was my birthday week, It was amazing, one of my presents was a spa day at the M resort in Las Vegas ! It was amazing they were so nice, and welcoming the spa was beautiful! And for my birthday my mom came in from Reno and she did my nails which is always a treat,
I still have the acrylic on from last time so we just filed them down and did an a nude gel with pink glitter on the base.. I love them and I love the length !

Vegan Spicy Peanut Noodles

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These noodles make the best pick me up
So spicy and warm!! This noodle dish, not only hugs your soul but spoons you afterwards!!! Enjoy

1/2 bag of rice noodles (or any other gluten free noodle)

1 TBS of red pepper

1/4 cup sesame oil

3 TBS soy sauce

1 TBS chunky peanut putter

1/4 cup chopped green onions

sprinkle of chia seed

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In sauce pan heat peppers and oil, for about 5 mins or less dont burn oil

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Strain pepper out of oil – my strainer was a little to big

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Bring noodles to a boil – had to take a picture of me using the smallest pot

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Add peanut butter soy sauce, chia seeds and green onions

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Add noodles let cool, can be served warm or cold

Vegan Coleslaw Sandwiches

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This is one of my all times favorite sandwiches to make, its so super easy, and you can throw in any little mix-ins to make it your own!!

I buy a pre mixed broccoli coleslaw mix from fresh and easy, you can also make your own by shredding cabbage, carrots, and broccoli

Recipe – 2 sandwiches

2 cup broccoli coleslaw
2-4 TBS Vegan mayo
1 TBS italian dressing
1 tsp chia seeds
1 apple – chopped
1/4 cup onion – chopped
1/4 tsp paprika
1/4 tsp Cheyenne
sliced grape tomatoes
salt and pepper to taste
optional for extra protein 1/4 cup tofu firm – chopped into small pieces or mashed
optional avocado slices
optional 1/4 cup peanuts
optional dijon mustard

In mixing bowl add all ingredients (except for avocado, and dijon) stir until fully mixed

toast bread or pita – add mustard to bread, and coleslaw mix, top with avocado slices.. Enjoy!!

Fill in a whole wheat pita, sandwich bread, or ciabatta bread

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Bark Box review Oct 2013

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my October Bark Box came in and it’s a good one..Here is what was in it….

This months was filled with treats and some really cool toys, the ball was a little big for my dog, I have the medium box so I gave it to my moms lab, but everything else will get used !!

Here’s a coupon click here for $5 off you first order

Būmi is not a chew toy. Meant for interactive and supervised play, Būmi is designed for fetch or tug-of-war. Made with buoyant Zogoflex material, Būmi is guaranteed to go the distance. If a dog manages to damage Būmi or any of our Zogoflex dog toys, we offer a one-time free replacement or refund. Beyond Zogoflex’s guarantee, many people have become true fans of this family of durable toys because dogs love them. Zogoflex dog toys are bouncy, buoyant, made in the USA, 100% recyclable, BPA and phthalate-free, non-toxic and dishwasher safe.

Retail. 12.00

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Etta Says!® Crunchy Duck Chews are a unique mixture of rawhide and duck feet formed into a tasty chewable treat. The palatability of these chews ranks high with dogs as a highly sought after treat. They are safer than rawhide and made from wholesome American Duck!

retail 1.50

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I’m having trouble locating this one and I will get back to ya’ll. 😉

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Open a bag of Fruitables treats and you will immediately smell the difference. These deliciously healthy combinations come in CHEWY, CRUNCHY and JERKY formats with flavors as broad as your imagination. These limited ingredient recipes are made so fresh you can smell the difference.

Retail about 4.00

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The Fetch & Glow Ball is Soft, safe and loads of fun for you and your dog. It is great for both day and nighttime play. It is a very durable ball for bouncing and tossing for a great game of fetch.
The Fetch & Glow Ball for dogs is also airtight so it floats. This will make for some great water time fun! To activate this glow-in-the-dark dog ball simply expose to light and go have fun.

Retail 6.00

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Gluten free vegan fig waffles

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Time to bust out the waffle maker cause these need to go in your belly immediately !

I wanted to make up some waffles to freeze to replace all the frozen waffles Ive been buying (I love vans gluten-free) thought I could save a couple bucks by making a bunch, well they never made it to the freezer.. haha the theme of me never having enough for left overs seems to be repetitive !

It was leg day today, and as my legs started to shake. The though of warm waffles waiting for me, pushed me though… lets eat!

1 large banana
3/4 cups soy milk- or any other non-dairy milk
2 TBS coconut oil

1 TBS fig spread

1/2 teaspoon vanilla extract
1 cups gluten-free all-purpose flour (I use Bob’s Red Mill)
3/4 tablespoons baking powder
1/8 teaspoon sea salt
1/8 teaspoon cinnamon
optional 1 scoop of stevia powder

For fig spread use a store bought organic fig spread, or mash up about 2 whole figs

In bowl mash banana add coconut oil,fig spread, soy milk, vanilla, baking powder, salt, cinnamon, and flour

Heat waffle iron, spray with oil (I have a refillable oil sprayer, I fill with safflower oil)

Spoon in batter, let sit for 3-5 minutes, make sure waffle is cooked all the way through, remove, and repeat

Top with non-dairy butter

maple syrup

toasted walnuts or sliced bananas

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Trail Mix Cookies

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These were made out of necessity this weeks, because some how someone brought some store bakery (milk, butter, sugar, wheat, no good) …oatmeal cookies in the house, and I had to stare at them all day, and I finally had to throw my hands up and say thats it, Im making cookies! that I can eat !!!

This stared as an oatmeal cookie search and ended up being a trail mix cookie, because I kept throwing extra stuff in !!

This was inspired by Happy Heathy Life.. lunchbox.com <;— click here for full instructions

Below is the changes I made to the recipe

dry:
1 cup rolled oats
1 cup gluten free gluten free flour*
1/2 cup of evaporated cane juice

2 Tbs brown rice syrup (or other sweetener)

3 scoop of stevia powder (optional)

1 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1 Tbsp baking powder

wet:
2 Tbsp chia seeds ground

6 Tbsp water
1/2 tsp vanilla
1 banana, mashed
1/3 cup peanut butter
1 cup applesauce
1 tsp cider vinegar

fold-in:
1/2 cup pumpkin seeds
3/4 cup chopped pecans
1/3 cup vegan chocolate chips

** update** When I ran out of room on my cookie pan, I put the rest of the batter in a mini bread pan, and it made a perfect fluffy trail mix loaf !!

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