Happy Holidays! (xmas recap)

I’m in the mood to do a show and tell kind of post, with pictures and descriptions of my Christmas…so here it goes:

*Note: I decided to eat gluten this holiday…I need to go back to eating gluten free because I don’t feel great again, but I wanted to see how I felt with it. I’m glad I don’t have celiacs, but I’m definitely pretty sensitive. I’ve missed some of this food so much though.

IMG_6491

My brother illustrated a portrait of two of my cats for my dad’s business. It’s really cute. Cats seemed to be the theme of our Christmas this year.

In fact, I made a bunch of cat sugar cookies.

IMG_6493

Unfortunately, I am a little weak with my decoration skills.

FullSizeRender (1)

For Christmas Eve we made my Pizza Strips and this caesar salad.

IMG_6500

My orange cat, Sammy, woke me up very early on Christmas morning so I went downstairs to make some cinnamon buns with coffee icing for everyone.

IMG_6510

Yum! They were a hit with everyone. I actually bought pre-made vegan cinnamon buns and just made the icing myself, because it would have been difficult to make them from scratch in the morning and have them ready on time.

Later, we had Chef Chloe Coscarelli’s Pistachio Guacamole from her Italian cookbook for an appetizer:

IMG_6523

For my dinner I made Sporkfood’s frosted tempeh beet loaf. My mom made Chloe Coscarelli’s creamed spinach for me and twice baked potatoes.

IMG_6531

IMG_6532

For dessert we made Chloe Coscarelli’s lava cakes with raspberry sauce, So Delicious coco whip and ice cream.

IMG_6539

And I got quite a few culinary presents in the form of new cookbooks!

IMG_6545

It was quite a delicious event! I hope those of you who celebrate Christmas all had a great holiday!

IMG_6484

 

 

 

 

 

Advertisements

My Xmas Menu

Happy holidays everyone!

Just a quick post to share my menu I have planned out for Christmas. I hope to post a bit more later on in the week.

Christmas eve dinner:

  • Greek Diner Salad from Isa Does It
  • Spinach pot pie (own recipe)
  • Eggplant Parmesan from Chloe’s Vegan Italian Kitchen
  • Dessert: Mississippi Mud Pie (own recipe)

Christmas day breakfast:

My pretzel bread pudding casserole

Christmas day appetizer:

Hummus Pomodoro with Warm Pizza Crust from Chloe’s Vegan Italian Kitchen

Christmas day meal:

  • Gardein Holiday Roast
  • Caramelized Onion Mashed Potatoes from Vegan Table
  • Creamed Spinach from Chloe’s Vegan Italian Kitchen
  • Glazed carrots (my mom’s recipe)
  • Dessert: Peppermint stick ice cream (my own recipe) and chocolate peppermint roll cake (my own recipe as well)

I’m so excited for all this! haha. Yum.

Have a delicious holiday season! 🙂

Happy Birthday to me! Banana costumes and a birthday-worthy waffle recipe!

For my 30th birthday, which happens to be today, I had a bunch of fun stuff planned. The biggest thing was my run last weekend, in which I lived up to my blog’s name, and ran in a banana suit in the Providence (RI) Monster Dash 5k. I made a PR by about 2 minutes and it was soooo fun running in this costume:

1965450_10100231999967529_2817603094261667293_o

10435985_10100231982422689_6184586216801925680_nIt was a big hit with kids, especially. When I ran through the large crowd of people cheering us on, so many kids along the way would exclaim “there goes the banana!” And many of them put their little hands out to catch a high five from me as I ran past them…it was so cute. I waved to several of them, and even had a trifecta of 3 little kids put their hands out all at once that made me feel like I was a celebrity working the crowd. Haha. So that was cool, and I also plan to use this banana suit for more things for this blog, to make it funnier. You’ll see what is in store for it soon!

This morning, I made birthday cake waffles. I had some left over chocolate sauce from my candy apples and some strawberry syrup left from the strawberry frosted donut recipe that I put on top. Yum.

10305612_10100233284338639_7621159669802811946_n

BIRTHDAY Cake Vegan Waffles

Ingredients:

  • 1 cup Immaculate yellow cake mix (found in my local Target in the baking section)
  • 1 cup vegan bisquick mix (read labels)
  • 1-2 scoops vanilla vegan protein powder (optional)
  • 2 tbsp melted Earth Balance
  • 1 tbsp applesauce
  • 1 ½ cup vanilla almond milk
  • 2 tsp vanilla extract
  • ¼ tsp almond extract
  • ¼ cup vegan non-pareille sprinkles (read label, I was able to find one without the confectioner’s glaze that’s in most sprinkles at my regular local grocery store, and instead has carnauba wax.

Directions:

Mix all ingredients together and follow waffle iron’s directions to cook them. Makes about 5 waffles depending on your maker.

OLYMPUS DIGITAL CAMERA

The batter

Tonight my family is making me a vegan vanilla cake, with raspberry filling and chocolate buttercream. I am making vegan crockpot buffalo ranch lasagna from this recipe for my dinner. I will share pictures later in a new post, maybe.

Also, I got three new cookbooks for my birthday present:

10444548_10100233352926189_532186424098459722_n

So far I have looked in Chloe’s book the most, and I was seriously drooling after that. I will be cooking out of these for awhile in the next few weeks I think, so get ready for me sharing some reviews and pictures! 🙂