Outfit of the Week

Hi! Happy Valentines Day ❤

I’m back with some more fashion content! Yes, the pic has a Santa hat in it because I took this pic wayyy back during the holidays, but obviously never got around to posting it. But the outfit is still cute & relevant because it’s chilly out! 

I have been living in turtlenecks & comfy pants this season. I’ve been working a lot more so I’ve had to get creative with my business casual. Fun pants are my favorite way to dress up a look. These ones are from the store Q, so I can’t link the exact pair, but I linked something similar. A black turtleneck is a winter closet staple in my opinion because it can be dressed up or down & you know I love that. The shoes are from Forever21 forever ago 😉 but I linked a pair kinda like them. 

I’m headed to Chicago to celebrate this 3 day weekend & I’m so excited! It’s going to be so cold, but I’ll try to get some cute outfit content. And be on the lookout for a trip recap in a couple of weeks!

Ribbed Turtleneck Top | Pleated Pants | Leather Slip-On Loafers

Homemade Hummus

Hi guys! 

Today I am sharing one of my absolute favorite recipes! Homemade hummus! Fun Fact about me: I loveee hummus. Chickpeas are one of my favorite foods. Blend them into creamy goodness & I can eat a whole plate! I’ve been known to go to restaurants and order the hummus & veggie appetizer as my meal because it’s just THAT good. But also sometimes the only vegan thing on the menu…

Anyway, I started making this recipe last year when my dad pointed out how much money I was spending on hummus & he had a point! I love Sabra, but I would eat it so often that I was buying about two containers a week! Making my own has been wayyy cheaper & the taste is still amazing. It literally only takes a few minutes & a few ingredients! 

Ingredients: 1 can of chickpeas

Garlic clove 

Lemon juice

Tahini or sesame seed oil 

Paprika

Salt

Olive oil

Cumin

Water

Prep time: 10 minutes 

Serves: 6

I didn’t include any measurements because I’ve found it tastes best with a little bit of this, & a lil’ bit of that! You can find the original Pinterest recipe here if you want exact measurements. I normally use 2 cans of chickpeas because I like to make large quantities, & I think it blends better with more. I would suggest using a food processor because chopping the chickpeas is important for creating the creamy, smooth consistency. 

Vegan Chocolate Chip Cookies

Hi guys & happy Monday! 

I made the most delicious chocolate chip cookies last week because I was in the mood to bake & I just had to share the recipe! I posted about them on my Instagram story & got so many replies requesting the recipe so here it is 🙂 

These will definitely become a staple dessert for me when I’m craving something sweet or need to bring something to a party! Even my non-vegan friends approved of these sweets 😉 Honestly, you can’t even tell they are vegan! The original recipe on Pinterest calls for cornstarch, but I didn’t have any so I left it out & they turned out fine. I also replaced the flaxseed with applesauce & it worked out great. I added a little bit of almond milk to the batter because it was too crumbly, so that’s why it’s listed as optional.

Also, for thicccc cookies make sure to let the batter sit in the fridge for about half an hour! 

Ingredients: 1/2 cup Earth Balance vegan butter 

1 1/2 cups flour

1 tsp baking soda 

1 1/4 cups brown sugar 

1 1/2 cups non-dairy chocolate chips 

2 tsp vanilla extract 

1 tbsp flaxseed or applesauce

almond milk (optional) 

Prep time: 20 minutes 

Makes about 24 cookies 

Directions:

1.) In a large bowl using a handheld mixer or a stand mixer with the paddle attachment, beat the softened vegan butter for a minute until creamy. Now add in the brown sugar and mix for 1-2 minutes, until fluffy.

2.) Add the vanilla and the applesauce and mix in.

3.) Next, stop the mixer and add 1 cup of the flour, baking soda and salt on top of the flour. Turn the mixer on low speed, and mix until just combined.

4.) Add the other 1/2 cup of flour and mix until crumbles form, then use your hands to form a large ball of dough. The dough should be easy to handle, not too wet or dry. If the dough is too wet to handle, add a few tablespoons more flour at a time. If the dough is too wet, your cookies will be totally flat. If the dough is too dry, add a tablespoon or two of almond milk.

5.) Add in the chocolate chips, either by hand or with a spoon until they are evenly distributed.

6.) Cover the bowl tightly with plastic wrap and refrigerate/chill for at least 30 minutes.

7.) Remove the cookie dough from the fridge and let sit on the counter for about 15 minutes. Preheat the oven to 350 degrees F and line two cookie sheets with parchment paper or silicone mats.

8.) Roll the dough into balls, about 1-2 tablespoons each. Bake for about 10 minutes, until they are barely golden around the edges.

My Homemade Iced Coffee Recipe

Happy Monday!

Today’s post is one that is near & dear to my heart because it’s a topic near & dear to my heart… coffee.

I love coffee. I have 2-3 cups a day. It’s just a whole vibe & truly has the ability to make me happy when nothing else will. I wanted to share my homemade iced coffee recipe with you guys because now that it’s summertime, that’s all I’m drinking! It’s so expensive to buy an iced coffee everyday & making it at home also saves time! I am definitely that person that walks in late with a coffee in hand… ooopss. 

Ingredients: coffee (duh)

almond milk

dairy free creamer or flavored syrup

Prep time: 2 minutes 

Serves: 1

So for this recipe to work best, make coffee the night before & put it in the fridge overnight. Sometimes if I forget at night, I’ll wake up & make a quick cup & put it in the freezer for a couple of hours while I get ready & that works too. But having cold coffee is really the only way you’re going to get the true iced experience. 

I add a few ice cubes to a reusable cup, pour in my cold coffee, add about 2 tablespoons of almond milk, & 2 tablespoons of dairy-free vanilla creamer (I like Califia Farms) or 2 tablespoons of vanilla syrup (Torani is good for this). You will get a thicker, sweeter flavor with the creamer, but a stronger coffee taste with syrup. The best way to describe it is Starbucks vs Dunkin’ iced coffee. One is sweet, one is more bitter, but both get the job done & make me feel like a new woman. 

Vegan Raspberry Cupcakes

Hi guys! 

I have another yummy recipe today! I made these delicious vegan cupcakes for Mother’s Day yesterday & they were a HIT. My family isn’t vegan, but they thought they were the “best cupcakes” they’ve ever had! These are light & perfectly sweet & they weren’t that hard to make at all! I know that when it comes to vegan baking, I’m always intimidated because everything has to be by scratch, but the ingredients were simple & instructions easy to follow. I found the original recipe on Pinterest, & I’ll link it here 🙂 

Ingredients: 1 1/16 cup non-dairy milk

2 tbsp raspberry jam 

1/2 cup vegan butter 

1 1/2 cup flour 

1 tsp baking soda

2 cups powdered sugar 

1/2 tsp salt 

3/4 cup sugar 

1 1/2 tsp vanilla extract 

1 tsp apple cider vinegar 

1/3 cup coconut oil 

Prep time: 38 minutes

Serves: 12

I used almond milk and coconut oil butter for the substitutes! The batter is thicker than usual, but it makes the cupcakes super dense & flavorful 🙂 

Vegan Banana Bread

Hi guys!

I finally had some free time this past weekend, plus some old bananas to use up sooo I made vegan banana bread!! I hardly ever buy bananas so it’s not something I would normally make, but I had gotten them for another recipe & decided to try something new! Growing up my grandma made the BEST banana bread & sometimes I just get a random craving for it. This didn’t turn out as good as hers, but for being vegan & only a few ingredients it hit the spot!

Ingredients: 4 bananas

1/4 cup olive oil

1 tsp vanilla extract 

3 tbsp almond milk

1 & 3/4 cups flour 

1/2 – 1/2 cups brown sugar 

1/2 tsp sea salt

1 tsp baking powder

1 tsp cinnamon 

Prep time: 15 minutes

Serves: 4

So I actually halved the recipe because I only had 2 bananas, but it still turned out! I will link the original Pinterest recipe so I don’t repeat the steps, but it only took me about 15 minutes to put together! I baked it for 35 minutes & the consistency is perfect. It definitely needs something for added sweetener, so maybe even try adding agave or maple syrup for added flavor! 

Peanut Butter Banana Nice Cream

Happy Monday!! 

I’m sharing a recipe with you guys today! It’s been a minute, but I really want to start sharing more recipes because I want to try new things more often! I get in ruts of eating the same thing over & over while my Pinterest foodie boards get overflowed with new ideas. 

I’m sharing a yummy “nice cream” recipe today just in time for hot spring & summer days. I made this using my newish Ninja food processor & I am OBSESSED. Invest in one if you haven’t already because it’s truly magical. I’ve been using it for so many things & the possibilities are endless! 

Okay, so now for the recipe… 

Ingredients: 3 bananas

1tbsp maple Syrup

1tbsp sugar

1/2 cup peanut butter

1 pinch salt

1/4 cup almond milk (or non-dairy milk of your choice)

Prep time: 10 minutes

Serves: 4

It’s soo easy to make! Just chop up the banana & freeze it. Then add all of the ingredients to a blender or food processor & TA-DA you have healthyish ice cream!!

So I originally found this recipe on Pinterest, but I modified it a bit because it called for non-dairy chocolate chips & I couldn’t find any, so I added shredded coconut instead! I also added sugar because it needed something more… but you can definitely play around with it & add whatever you want!! 

Pumpkin Seed Recipe

Hi guys!

We finally have a fall recipe to enjoy!! I carved a pumpkin a couple of weeks ago, & posted about it, but I finally made the pumpkin seeds. I found this recipe via Pinterest & they are so yummy!! 

Ingredients: Pumpkin seeds

1 tsp Cinnamon

1/8 tsp Cloves 

1/4 tsp Nutmeg

2 tbsp Sugar

1 tsp Butter or olive oil

Prep time: 10 minutes

Serves: 4

I left out the cloves because I didn’t have any, & I used oil instead of butter because I didn’t have any vegan butter. But they turned out great! I baked mine at 300 degrees for 60 minutes. They are the perfect fall snack 🙂 

Healthy Vegan Pancakes


Happy Monday guys!! I am super excited about today’s post because breakfast is my favorite meal of the day. I love the combination of sweet & salty options. On weekdays, I usually throw something quick together, but on weekends I like to take the time to experiment with healthy brunch recipes! You can probably guess where I got this idea – Pinterest. The pancakes are so easy to make & taste like banana bread! I added the vegan sausage & raspberries on the side, but feel free to add whatever else you want.

Ingredients: 1 Banana

1 cup instant oats

3 cups Almond milk ( or any non-dairy milk of your choice)

Prep time: 20 minutes

Serves: 6

For the pancakes, put 1 cup of instant oats in the blender & grind them. Next, add a chopped up banana and 3 cups of milk. Blend together until smooth.

Place some batter on a heated skillet with some oil or vegan butter. Cook for about 2 minutes on each side, or until somewhat brown.

The Baked Bear blogging event

Hey guys!

This week’s post is a little last minute… but I think you’re going to love it!

On Friday, I went to a blogging/media event at the new Baked Bear in Gilbert! One of my blogger friends whom I go to school with, invited me to come & I was stoked, because obviously, FREE ICE CREAM. We spent some time wandering around downtown Gilbert before going to the event & I never realized how cute it was! There are so many picture opportunities & lots of murals. Also, lots of cute restaurants! We went to a fish taco place & it was super yummy. If you live in AZ or are ever visiting, it’s a must-see!

The event was for local Arizona bloggers & media to come & try the ice cream & then talk about it! (This is why I love what I do so, so much.) I had been to The Baked Bear before & it never disappoints. It’s an ice cream sandwich shop where you get to build your own! They have cookies, brownies & sometimes even donuts for the “bread” part, & then all the different ice cream flavors you could imagine! I’m honestly such a kid when it comes to that stuff & always choose something like cake batter or cookie dough, but they have basic flavors & more sophisticated flavors too. They have toppings as well, & you can have it heated up, which I always prefer because it makes it a little easier to eat because the sandwiches are huge!

The new shop is located in SanTan Village in Gilbert at: 2206 E. Williams Field Rd. #118. They have shops located all throughout Arizona.

This event was a great reminder to me about why I do what I do. Some days I get really discouraged & comparison starts to creep up on me & I feel like I’ll never get to where I want to be. But this is a reminder to pursue your passions & reach out, put yourself out there, because sometimes the best things come of it. (like free ice cream) 😉

Check out my cutie friend’s blog at tressesandtulle.com & her Instagram Catherine Hathaway. She was the one who invited me after all!! She takes really cute pics & has such a sweet personality 🙂

with love,

jazz

*all photos courtesy of Catherine Hathaway & Jaslyn Ravenscraft