Do you know what I love more than creating a new favorite recipe? It's taking one of my favorite recipes and reinventing it in another way. It's one of those things for me where I already know I'm gonna love it, but it's a super fun challenge to see what I can come up with. It's kinda like pizza... a pizza is a pizza but there's a million different ways you can have it. Let me introduce you to my newest creation... Tandoori Cauliflower Pita Flatbreads with Tahini Cumin “Yogurt”. One of my all time favorite sauces to use on burgers, with veggies, toast, and now on these flatbreads is dairy free yogurt combined with tahini, cumin and lemon juice. It's so simple, but yet so flavorful. And like I said, it is good with pretty much anything! So when I decided
Macarons... I don't care what kind you have, they are all uh-mazing. I mean, what's not to like?! I've always been obsessed with them, but I've never been brave enough to try to make them, especially because it seemed as though gluten-free + vegan macarons were impossible. Well I knew they were possible to make because there's a local sweet shop here in town that makes them, but I didn't think they were possible for ME to make. But this is proof! And let me tell you, my family is already begging me to make more. To that, I say gladly! And now you can make them too! So I recently hit 10k on Instagram! Guys, thank you for your support and following so much! Now I can add that nifty little swipe up feature in my stories and it's just kinda a new level
So I bought a pineapple. Becuase I was craving pineapple... I mean it's summer, hello?! I had no intentions with this pineapple other than I was obviously going to devour it. So I got home and it sat on my kitchen island for a couple days, just begging me to cut it up and eat it. I had no idea what delicious meal I could use it for, but I knew I had to act fast or that gorgeous pineapple was going to go to waste. So... that's when this Chipotle "Ranch" Pineapple Rice Bowls were born. So I raided my fridge and my pantry to see what I could throw together to a. get rid of produce about to go bad and b. to see what fun, summery bowl I could whip up. The result? THIS. These Chipotle "Ranch" Pineapple Rice Bowls were either luck or maybe I do know what I'm doing
Alright guys, I did it... a couple weeks ago I officially busted out my ice cream maker to kick off the warm weather. I couldn't wait any longer to dive right into making this idea I had for homemade gelato. I've been a long time fan of lavender essential oil, but I've never used it in my food before, so I was super curious how it would turn out. I am excited to report that it's delicious and y'all seemed so into it on my Instagram I thought I would post the recipe! It all started when Sur La Table came to me asking me to create a recipe using their ice cream machine. The timing kinda worked out perfectly because I have been wanting to make vegan gelato but haven't had much luck making it without an ice cream machine. So I jumped all over this opportunity and
So my dad came home with fresh ginger. I'll let you in on a little secret, I've never really used fresh ginger in my recipes, only ground dried ginger. I've never really been a huge fan of ginger actually, I mean if it was incorporated into the recipe and wasn't an overpowering flavor in the food I would enjoy it. And I would never eat it raw, like that little pile of fresh raw ginger they put on your plate that accompanied your sushi would always just sit there. So anyway, my dad came home with some because it's good for your digestion and he wanted to start eating more of it. So I decided to dive right in along with him and give it a try in this 20-Minute Sriracha Peanut Pad Thai! I'm embarrassed to say that I regret not incorporating fresh ginger into
Well, we are headed into June next week, meanwhile, I'm over here still celebrating Cinco de Mayo... not that I need an excuse to make Mexican food because it's just so darn delicious. I had this idea to make taquitos, which I've never done before, and now I am kicking myself en la cabeza for not making these Spinach + Mushroom Taquitos sooner. They are so easy and so yummy and make the perfect appetizer for your next cookout (or make a great dinner for two). I took soft corn tortilla shells and stuffed them with a spinach + mushroom and vegan cheese mixture and then topped them with fresh avocado, cilantro, and lime juice. I served them with a vegan nacho cheese sauce that I got from my friend Tamsin over at Cupful of Kale and it was the perfect dip!
This is a sponsored post written by me on behalf of Sur La Table. The opinions and text are mine. Thanks for supporting brands that support Healthy Little Vittles! Sur La Table gifted me this Himalayan Salt Bowl to try for this post and original recipe and I'm so grateful :) When Sur La Table came to me with a request for a recipe using their Himalayan Salt Bowl I was SOOOO EXCITEDDD! I've literally been dreaming about a Himalayan Salt Plate. Guys, I didn't even know the bowls existed! Mover over salt plate, there's a new salted gem in town. If you know me, you've probably noticed I love bowl recipes... any kind of food I can eat from a bowl is my jam, so this just heightened my excitement to a whole new level. Most of my recipes have salt, and I
Well I've never really had a cookie I didn't like, but then there are just some cookies that are showstoppers... like these Chocolate Chunk Matcha Shortbread Cookies. And if you're not on the matcha bandwagon, gohead gurl- hop on, you'll be thanking me later. And if you're quite acquainted with matcha, these cookies will rock your matcha lovin' socks off! These Chocolate Chunk Matcha Shortbread Cookies are moist, sweet, super quick to make, and dangerously easy to eat. SO, this recipe came to be as a result of a fun collaboration from my friend Rezel over at Rezel Kealoha! Guys, she is so super talented, I knew I wanted to make one of her recipes, so we decided to swap recipes and make one of eachothers' with our own unique take on it. Well not only is she
I woke up craving doughnuts. Oh, don't even act like you've never done the same... haha, but it's kinda weird because I haven't had a "real" doughnut in years, literally. I guess doughnuts are just one of those things you don't forget. Anyway, I just went with it, you're welcome wink wink. So not to confuse these doughnuts with chocolate doughnuts, like the cocoa kinda. These doughnuts are made with chocolate coffee, also a newish obsession of mine! I don't drink coffee often because caffeine makes me a little jittery and my tummy doesn't like it very much, but when I do, I make it count! So I replaced the liquid in these doughnuts with coffee; I mean, you can have your coffee and eat it too, right?!
This is a sponsored post written by me on behalf of Mambo Sprouts. The opinions and text are all mine. Now that we're well into May and it seems like we've jumped right to summer, I'm gettin' all kinda of ideas for nice cream sundaes. If you're new to the nice cream game, welcome to your new summer obsession. If you're been nice creamin' it up for a while now, oh it's game on. May is also Allergy Awareness Month, and what better way to celebrate that than with some a delicious allergy free sundae?! So for this post I've teamed up with Mambo Sprouts this month to share the word about their May Free From Month for us peeps who suffer from food allergies (and for those looking for some new, delicious products that just happen to be allergy free!). As
I've been wanting to make savory waffles for a while now, I finally did it and now kicking myself for not doing it sooner. I'm not entirely sure where this idea came from, but I sure am glad I gave it a go. It probably stemmed from the fact that I had to use up these sweet potatoes and it was a toss up between waffles or gnocchi (which that is still burning in my brain- so maybe that will be on here soon too!). Waffles won obvi, so here we are. Now I have to admit, sage isn't a spice I use a whole lot. It has a very distinct flavor, and for me, a little goes a long way. So I was a bit leary to create this sage butter gravy- but guys, don't skip this part because it actually might be my favorite part of this recipe! It's SO tasty. I will warn you, it's a bit
I am so excited to share the first guest post on Healthy Little Vittles Blog by Roberta from Healthy Little Cravings! Spring is here, what’s better than a super tasty vegan asparagus pesto pasta to make your palate party? Team asparagus! Let me start by saying that I am fully convinced there are two teams out there: team 1 LOVES asparagus, team 2 can't stand it. Well, I definitely am #teamasparagus. When asparagus season comes, I start doing ‘everything-asparagus’: risotto, salads, raw salads (did you know you can eat them raw and marinated with lemon?), in pasta, simply roasted or steamed asparagus. You can also make amazingly tasty and easy vegan quiches with them or put them on pizzas. Asparagus is extremely versatile! Not to mention all the benefits
Alright y'all. This is it. I bet right about now you're having some serious soup envy, but SOUPer news friends... I'm sharing this recipe with you so you can easily make this amazing Baby Bok Choy + Shiitake Red Curry Soup too! The base of this delicious soup consists of red curry paste and vegetable stock. Now if you're like me, you've never cooked with red curry paste before and I think you'll be shaking your head at why the heck not! It's so fragrant and flavorful, it really has crept up on my list of favorite condiments. The amazing thing about red curry paste is- because it's so flavorful in itself, you don't really need to add many other spices to this soup. So not only is it yummy, it also will make your soup life a life a little easier. Let's take
Happy Birthday Healthy Little Vittles! Today it's officially May, and other than everyone sharing a laugh about the Justin Timberlake song (you know... the joke everyone says around the end of April "It's gonna be May"- look it up, it's funny) it's my blog anniversary month! 1 year ago I decided to reinvent my blog Happily Ever After Gluten and turn it into more of a vegan, plant-based, gluten-free blog. I really wanted to come at this full throttle and give it my all. I am SO passionate about what we put into our bodies, because at the end of the day, if we don't have our health- what do we have?! I've been on a wild journey with my health, especially over the last 5 years, and I wanted my health ailments to fuel me to better myself instead of shut me
Breakfast is a struggle. I know I have mentioned it before, but I seriously dread it. I never know what to make, and to be quite honest, I'm not overly hungry in the morning. I'm pretty much a morning turtle- wake up slow, take it easy and get around to breakfast when I get around to it. My hubby on the other hand, he jumps out of bed and is making breakfast before my brain even kicks into gear. I think my son is taking after me a little more, he isn't super cranky and screaming for food in the mornings, but he does love breakfast. So I have been trying to be better about being creative and having some ready-made go-to's or quick + easy breakkies. Don't get me wrong, I love oatmeal, but sometimes I just want to mix it up a bit. So this morning, I decided to
So now that the weather is finally getting nicer (grandma alert! I feel like I talk about the weather a lot...) I am sure you'll be planning a lot more get-togethers for cookouts and picnics and pool parties! Ah, pool parties! And if you're anything like me, you want to spend as much time outside doing the things you love and less time cooking. So I decided to come up with a quick and easy appetizer idea that would be a real crowd pleaser fo all your summatime partays and also get you in and out of the kitchen in a flash. These Baked Potato Rounds with Edamame Hummus and Microgreens are so tasty, they are kind of a new spin on potato skins (which I would dare to say they would be great as such!), but what I like about these is they cook so quickly because
This Orange Chocolate Silver Dollar Pancake Recipe shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine. #SimplyMothersDay #CollectiveBias When I think of Mother's Day, I think of two things. Pancakes and flowers, ok well and of course my mom- but that's a given. When I was growing up, making my mom pancakes on Mother's Day was just my way of showing my mom that I loved her. Maybe to give her a break in the kitchen, or maybe my love language is pancakes lol. So naturally now, it makes so much sense for me to want to make pancakes on Mother's Day with my son (and share them with all of you so that you can go and make your mamma some!). Simple and delicious for this #SimplyMothersDay.
In my house I'm not really considered a great baker. My dad is a fantastic baker, he's a great cook too, and I think I got the cooking gene and maybe not so much the baking gene. But to my defense, gluten-free + vegan baking is challenging! So now you're thinking, well why should I keep reading if she stinks at baking?! Let me go on... this cake is quite the exception to my baking fails, and quite frankly- I killed it! I'm pretty proud of this Ginger Spice Cake with Blood Orange "Buttercream" Frosting! Ok, so you caught me. I didn't do all the work gasp! I'll admit I owe most of the credit to... these beautiful blood oranges!! Any recipe with blood oranges seems great- I mean, do you see how gorgeous they are? Perhaps one of nature's finest, so you can