Vegan pull-apart bread that is SO fluffy and perfect, packed with fresh orange flavor and the BEST sweet orange glaze!
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Hello hello! It feels like it’s been quite a while since I’ve gotten a fresh new post on the blog! I’ve been in this weird in-between mode of having a new job (I’m working for the BEST people), adjusting to working from home full-time, and finding a new routine. It sounds like it’s WAY easier to work from home all the time, right? Don’t get me wrong, it’s so nice and I love it. But, I’ve had to get into a routine (more…)
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This is me, the self-proclaimed avocado hater (yep, I do. not. like them.) telling you that I’ve finally found something with avocado that I actually like. It’s true! Honestly, I’ve always been an avocado hater, they are too squishy and green for my taste and if they are on a warm sandwich? Forget it! Nope, not interested. But, once I figured out that you could smash a small amount of avocado on toast and mix all kinds of fun toppings with it (like crispy split peas), I started to change my tune.
For my once in a blue moon avocado toast (I’m still warming up to it!), I usually go avocado, salt, red pepper flakes, and hot sauce. Simple, doesn’t take too much like avocado and usually keeps me full for a few hours until it’s time for second breakfast. But, I needed to come up with something with a little more staying power and fiber, to keep me full when I’m trying to power through a full day of work or out and about on a weekend. The perfect mix in and topping to solve this ended up being.split peas! I really don’t use split peas enough at all, forgetting about them most of the time until I need a batch for a soup recipe, but they ended up being a perfect topping for my new favorite avocado toast. The trick with this recipe is to prep the night before, with soaking the beans and then making them crispy right before stirring into the avocado mixture for your toast.
I love that this is one more way to reach the Half-Cup Habit goal of adding ½ cup serving of pulses to your diet just three times a week! Split peas are part of the pulse family (in addition to beans, chickpeas and lentils) and are full of fiber and nutrients that keep me full until it’s time for second breakfast/early lunch. Coming from an avocado hater, that’s a pretty tall order to get me to love avocado toast.
This post is sponsored by Zevia. Thank you for supporting the brands who make this space possible!
Let’s talk about chocolate. While some people don’t like chocolate (who are you, very sorry we can’t be friends), I am firmly planted in the ‘love it’ camp. Ever since I can remember, I’ve always gone for the full-on chocolate desserts while eating out or grabbing a dessert at a bakery. Needless to say, I’ve always sprung for the truffles at candy shops and was pumped to be making my own vegan truffles at home. (more…)
I’ve loved all kinds of nachos since I can remember. I distinctly remember some of the places with the best nachos on vacations, weekend dinners, and grabbing fast food lunches (Qdoba nachos take the cake for dairy nachos there). There is just something about digging into a big plate full of all my favorite foods, piled high into a mountain of crispy, crunchy, cheesy goodness. I mean, who doesn’t love a plate piled high with salty tortilla chips, cheese, salsa and, if you’re lucky, guac AND lots of salsa? Turns out that those big piles of dairy nachos don’t always love me back, but I never have to give up my nacho addiction, because I’ve found the perfect vegan nachos right here!(more…)
How are you holding up through this cold and flu season? It seems like everyone is coming down with one form or another of a cold, the wicked flu going around, or something in between. My poor husband came down with a bout of it and I have been trying to avoid catching anything and everything for the last couple of weeks. My solution? A ginger shot from Whole Foods (tastes gross, feels like it worked!) and lots of veggie/bean heavy meals like these black-eyed pea and kale tacos! (more…)