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Smooth Cranberry Sauce

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smooth cranberry sauce

Smooth Cranberry Sauce for Thanksgiving is here! I'm so excited to share this easy recipe for your holiday feast. This one will really zing! things up with color and flavor.

My favorite cranberry sauce used to come from a can. Yup, I was a jellied cranberry sauce kind of girl. I never liked the chunky stuff. As I grew up, I started to enjoy chunky-style homemade cranberry sauce. I also liked that homemade meant that I could modify the sugar a bit. That canned stuff was just way too sweet for my adult taste buds. But today's recipe has the best of both worlds! You can DIY your sauce, make it smooth and creamy, silky and vibrant while also adding as much or as little sugar as your taste buds desire....

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Vegan Thanksgiving Recipes

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Happy Thanksgiving week! I'm popping in to post some Thanksgiving Week Resources for you. Today's post features my personal favorite recipes of 2019 2020!

...Little note, this post has been updated for Thanksgiving 2020, including some new vegan Thanksgiving recipes....

I have been in the kitchen a lot the past few weeks, revamping old recipes and creating a few new ones, so this post will highlight all those favorites for you.

vegan pumpkin pie

My Favorite Thanksgiving Recipes

All the Thanksgiving resources you need for a healthy, happy, delicious, vegan holiday, ahead!...

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Soft Sweet Potato Rolls

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soft sweet potato rolls

These Soft Sweet Potato Rolls are perfect for the holidays. Fluffy rolls are an essential part of any special meal. They tie everything together and add a bit of coziness. You can add butter, jam, EVOO or just serve as they come.

These Soft Sweet Potato Rolls are made using simple ingredients. They are yeasted so that they bake up extra fluffy and soft. You can absolutely make these a few days in advance and do a second bake on the day you serve them. Just like many store-bought rolls allow you to do.

dough for Sweet Potato Rolls
dough ball
Soft Sweet Potato Rolls dough

Sweet Potato Rolls - dough balls all ready for scoring

...scored rolls, ready for baking

Baking Rolls: Skill Level.

I am not an expert bread baker, but that doesn't mean I cannot whip up some homemade rolls, biscuits, pizza dough and more when in the mood. I hope that you feel the same way! Baking bread is most certainly a craft. A skill that you can harness and develop. Like any other skill, you will get better the more you do it. But if you are like the average cook, you probably just want to have the pleasure of serving homemade rolls with your meal. Well, this recipe is here for that.

These sweet potato rolls are pretty hard to mess us. They have a gentle rise and are sturdy in the oven, making them hard to burn. Instead the tops kind've caramelize into a golden brown, getting more crisp and light as cooking time goes on.

This sweet potato dough doesn't have to be baked into rolls. You could also experiment with forming it into a load or even cutting it into biscuit shapes. However, for biscuits, usually like a higher amount of vegan butter.

Holiday Rolls

These fluffy rolls remind me of the plain white, top-scored rolls we would always have at Thanksgiving and Christmas dinner. Only these are extra special because they are homemade and they have a beautiful golden color that will look lovely on any holiday table.

Get all my Thanksgiving recipes here!

Double Baking

My preference for these rolls is to make the dough few days ahead of time. Bake it for about twenty minutes. Then freeze or chill the half-baked rolls. Then I pop them back in the oven - the day I want to serve them - to cook for another ten to fifteen minutes. Note: If you freeze the half-baked rolls, you will want to thaw them out for 10-20 minutes before popping them in the oven.

Scoring Dough

Adding crevices and lines, designs and shapes to the top of your dough is a pretty simple process. The trick is to use a very sharp knife to make the dents. Fancy bread bakers can even get their hands on a scoring kit.

Sweet Potato Roll with butter
Soft Sweet Potato Rolls

soft sweet potato rolls
Print Recipe
5 from 2 votes

Soft Sweet Potato Rolls

These fluffy rolls are golden orange and bake up soft and light. Perfect addition to any meal. Makes 9 large rolls or 18 small.
Prep Time10 minutes
Cook Time25 minutes
Rise Time1 hour 30 minutes
Total Time2 hours 5 minutes
Course: bread, Side Dish
Cuisine: American
Keyword: baking, holiday, rolls, sweet potato, thanksgiving, yeast
Servings: 18 servings
Calories: 155kcal
Author: Kathy Patalsky
Cost: 3

Equipment

  • baking pan
  • blender

Ingredients

blender:

  • 1 cup mashed sweet potato
  • ⅓ cup vegan butter melted
  • 3 tablespoon pumpkin seeds
  • ¾ cup soy milk

stir together:

  • 2 tablespoon maple syrup
  • 2 ¼ teaspoon active dry yeast = 1 packet
  • ¼ cup warm water

fold in:

  • ½ teaspoon salt
  • 4 cups flour all purpose or bread flour

Additional:

  • EVOO for baking dish

Instructions

  • The first thing you will need is a baked sweet potato. You can either bake a medium sweet potato in the oven for 35-45 minutes, or microwave it until tender.
  • In a large mixing bowl, stir together the warm water and yeast. Stir in the maple syrup as well. Note: Make sure your syrup is about room temp. Let the yeast mixture sit for a few minutes.
  • While the yeast mixture sits, mash your sweet potato flesh and measure out one cup. Add the sweet potato, pumpkin seeds, vegan butter and soy milk to your blender. Blend from low to high until smooth and silky.
  • Pour the sweet potato blend into the large mixing bowl, with the yeasted mixture. Stir to combine. Then add in two cups of the flour and the salt. If using a stand mixer, you can use a dough hook, but stirring by hand with a large wooden spoon also works. Add the remaining two cups of flour, one cup at a time. You can now start kneading the dough in the bowl, with your hands.
  • Turn out the dough onto a cool smooth surface like a marble countertop. You can also use a piece of parchment. Knead by hand for a few minutes to smooth out the dough and activate the gluten in the flour.
  • Transfer the dough back into the mixing bowl. Cover with some plastic wrap and place in a warm spot in your kitchen. Allow to rise for one hour - or until about doubled in size.
  • Lightly grease a square or round baking dish with extra virgin olive oil. (A 7x7, 8x8 or 9x9 dish will work.) Other option: You can also use a basic baking sheet for a more flat and wide roll.
  • Transfer the risen dough back to your work surface. Separate or cut the dough into nine equal pieces.
  • Using your hands, roll the dough pieces into balls. Stretch the smoothest side of the dough so it faces up in a nice round shape. Fold the excess dough at the bottom. Tuck the dough ball into the baking pan. Repeat with all the dough. Optional: Score tops of the dough with a knife if you want patterned lines.
  • Preheat oven to 375 degrees.
  • Cover the pan with plastic wrap and allow it to rise for another 30 minutes.
  • Same day serving: Bake rolls at 375 degrees for 30-35 minutes, or until tops are golden brown. Double Bake Method: Bake rolls for 20 minutes, 375 degrees. Then the day you want to serve them, bake for ten minutes at 350 degrees.
  • Serve warm! Store leftovers in the freezer.

Nutrition

Calories: 155kcal | Carbohydrates: 25g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 101mg | Potassium: 100mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1229IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 2mg

Vegan in Rome, Italy

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rome spanish steps

Headed to Rome, Italy and worried about how to eat vegan? Don't be! Eating vegan in Rome is easier than you may think! Think EVOO in generous supply, garlic in everything, bread baskets, the best marinara pizzas, pomodoro pasta sauce, basil, oregano-scented everything and the best garlicky veggies - and yes, egg-free pasta all around. And that's just a taste.

And besides ah-mazing food, Rome, the city, will charm your vegan leather boots off. I'm so excited to share this guide with you...

Rome, Italy

Rome is one of my very favorite cities. It reminds me of NYC - the energy, the gritty yet elegant flair. Plus, Italy tosses in that Italian gusto and historic vibe. I have been to Rome three times now and will certainly be back again - this guide will grow!

And today's guide isn't just for vegans. The restaurants below are delicious for all.

Here are some of my favorite Restaurants, Hotels and Things to Do in Rome - as well as some basic tips for ordering plant-based in Italy, wardrobe advice and a final tip!...

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The Best Green Bean Casserole

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The Best Green Bean Casserole

This Green Bean Casserole is vegan, but don't let that sway you. This is, in my humble opinion, the best way to make a holiday Green Bean Casserole. Dairy-free. Loaded with fresh vegetables (not canned) and yet still crazy easy. This creamy casserole side dish is ridiculously delicious and don't forget - deliciously decadent.

My Green Bean Casserole has the classic flavors of mushroom, crispy onion, cream and pepper and adds in a hint of Parmesan and thyme. Watch out stuffing, the holidays have a brand new fave side dish on the plate...

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Toasty Pumpkin Chickpea Fritters

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toasty pumpkin chickpea fritters

I am excited to be updating these Toasty Pumpkin Chickpea Fritters today with some shiny new photos and commentary. This is one of my most popular recipes - first published back in 2011. I'm happy to be re-sharing them with you today!

Today, I hopped in the kitchen and made these. Truth be told, it's been a few years since I have made these and I had definitely forgotten how delicious and easy this recipe is! Emphasis on the delicious!! Oh my gosh these are divine for fall..

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Sweet Potatoes with Marshmallows

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sweet potatoes with marshmallows

This easy Sweet Potatoes with Marshmallows recipe is the perfect dish to keep the magic of the holidays, alive and well, via your dinner table.

There is only one time of year I would ever think of adding marshmallows to my sweet potatoes. Thanksgiving time of course! Sweet potatoes are one of my all time favorite foods. Usually I bake them whole, skin on, in a hot oven, until sticky-sweet and tender. The filling caramelizes on the edges and you can literally eat the sweet potato just as-is for the yummiest flavor and texture.

But everyone loves an eye-catching side dish in the dinner table around the holidays, and sweet potatoes with marshmallows is one of those dishes. It grabs the attention of kids who look with wide eyes and think, "Wait, mom and dad - or whoever is in charge of dinner - put marshmallows on the dinner table???" And suddenly, everything feels extra magical. Marshmallows next to the brussels sprouts, and everything is right in the world.

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HHL Ground Rules

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kathy patalsky sitting smile apple

Oh hey there lovely blog reader! Curious what this 'healthy happy life' blog thing is all about? Well today I set some Ground Rules, some content goals if you will. So listen up kiddos. *finger wag*

But wait, these ground rules aren't for you.... they are for ME! Today I share ten goals for myself with this blog that I have had since 2007. Geez, took me long enough.... Ten ways that I hope my blog adds value to your life ... aka, why I hope you keep coming back again and again.

Oh yeah! In case you didn't notice, things are a bit shinier around these parts since my blog got a bit of a makeover! I officially switched from Blogger to WordPress. (More about that huge shift on another day.)

But for now, I want to establish some blog ground rules. Some goals. Some sassy, fun, real reasons why I hope you keep showing up to Healthy Happy Life!..

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Vegan Caesar Salad

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vegan caesar salad

This Vegan Caesar Salad is super flavorful and cravable. Caesar Salads are such crowd pleasers. Vegan or not - this salad is a boom of bold flavors and textures. I love pairing the crisp, cool romaine with rich, earthy Parmesan, capers and pepper.

The savory garlicky croutons, creamy Caesar Dressing, Parmesan and capers is lightened up by crisp and cool, chopped romaine lettuce. The DIY dressing is made using plant-based ingredients. It blends up super thick, creamy and ready to be tossed!

I can't wait for you to try it!..

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Grilled Cheese Italiano

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Grilled Cheese Italiano

Ever since I got back from Italy a few weeks ago, I have been embracing all things Italy-inspired in my cooking. And while this vegan Grilled Cheese Italiano may not be directly inspired by Italian cuisine, it is my spin on a classic grilled cheese, using Italian ingredient influences. Ingredients like basil, spices and generous amounts of EVOO.

Grilled Cheese Italiano
Grilled Cheese Italiano

Simple Ingredients, Bold Flavor.

This grilled cheese sandwich is super simple, but big on flavor and texture. Gooey, melty cheese squeezes between to layers of tender, olive oil and vegan butter soaked bread, crispy edges and accents of fresh basil and mixed Italian spices.

Grilled Cheese Italiano

Vegan Grilled Cheese Recipes

A few other recipes I love..

Grilled Cheese Italiano
melty + toasty stack of vegan grilled cheese sandwiches
Grilled Cheese Italiano
warm from a hot skillet

Vegan Cheese to the Rescue.

I used two types of cheese when I first made this recipe - Gouda and Cheddar. And I continue to try and get a mix of these two varieties for this recipe. Gouda has that strong punch of smoky, bold flavor and cheddar has a sharp and more mild, creamy cheese flavor. There are many vegan cheese brands on the market these days, but for this recipe I used the 365 Whole Foods brand - though really, so many brands would work. From Follow Your Heart to Daiya, Chao and more, I encourage you to try as many vegan cheese brands as possible to get a feel for which ones you like best.

Grilled Cheese Italiano

Italian Accents galore! this sandwich may not be something you will find in Italy, but it definitely is Italy-inspired! Along with two cheeses, I added a few accents..

The flavor accents I used:

  1. Fresh Basil
  2. Dried Italian spices - mixture of spices like thyme, oregano, basil.
  3. Italian EVOO
Grilled Cheese Italiano

Easy, right? You can be enjoying this Grilled Cheese Italiano in just about ten minutes. also be sure to read my recipe to get my ice cube / cheese melting technique.

Grilled Cheese Italiano
Grilled Cheese Italiano
Print Recipe
5 from 4 votes

Grilled Cheese Italiano

This Italy-inspired grilled cheese sandwich used two types of melty vegan cheese, fresh basil, plenty of EVOO and an accent of dried spices as well. This simple recipe is big on grilled cheese flavor!
Prep Time1 minute
Cook Time9 minutes
Total Time10 minutes
Course: Main Course
Cuisine: Italian
Keyword: basil, cheese, easy, grilled cheese, lunch, sandwich, vegan
Servings: 1
Calories: 433kcal
Author: Kathy Patalsky
Cost: 2

Equipment

  • skillet
  • lid or foil for skillet

Ingredients

  • 1 slice vegan cheese gouda
  • 1 slice vegan cheese cheddar
  • 2 slices bread bakery loaf works best, something hearty
  • 1 sprig fresh basil
  • 1 teaspoon vegan butter
  • 1-2 tablespoon olive oil extra virgin
  • 1 teaspoon dried Italian spices salt free
  • 1-2 ice cubes for melting cheese

Instructions

  • Warm the skillet over high heat. Add one tablespoon olive oil to pan.
  • Spread the butter onto the bread - distributing evenly between two slices. Place the buttered bread - butter side down - in the skillet. Allow to cook for a minute or two while you tear the cheese slices.
  • Flip the bread, buttered side up and add the cheese to one slice of bread. You can remove the second slice for now - out of the pan.
  • Turn the heat to low and carefully add 1-2 ice cubes to the pan - immediately covering the pan with either a lid or foil so that the trapped heat and steam melts the cheese. Let the steam do it's magic for a minute, then turn the heat back to high. Tip: If needed, repeat with another ice cube. The ice will gently moisten the bread, but this actually works nicely! Your best bet is to use a hearty bakery bread that is about a day old.
  • With your heat on high and the cheese melted, add the fresh basil over top the cheese. Add a tiny sprinkle of the Italian herbs too. Then cover the cheese buttered side down with that slice of bread you set aside.
  • Drizzle another tablespoon of olive oil over top the sandwich - soaking the bread. Then flip the sandwich. The bottom side should be nice and toasty by now.
  • Cook for another minute or two to toast the bread on the bottom side. If needed, you can press the sandwich down with a spatula or heavy lid to speed to toasting process and further mash the flavors together.
  • Last step! Sprinkle another pinch of Italian herbs right over top the sandwich. Then flip. Add another pinch of herbs to the other side. cook another minute then remove from pan. Tip: For extra decadence and toasty edges you can add a bit more oil to the bread before flipping that last time.
  • Slice and serve warm!

Nutrition

Serving: 1g | Calories: 433kcal | Carbohydrates: 38g | Protein: 7g | Fat: 28g | Saturated Fat: 6g | Sodium: 724mg | Potassium: 102mg | Fiber: 4g | Sugar: 3g | Vitamin A: 294IU | Calcium: 106mg | Iron: 2mg

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grilled cheese italiano

Two-Ingredient Pumpkin Pie

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Two-Ingredient Pumpkin Pie

I admit it. I have a pumpkin pie recipe addiction. I love pumpkin pie so much that every year, around Thanksgiving time, I play around with a brand new recipe. And this year, I dove in and tried this Two-Ingredient Pumpkin Pie. And it was surprisingly amazing.

So today, for all you 'scared of too many ingredients' cooks out there. This may be the holiday recipe for you! Plus I remind you what my fave go-to recipe is that I personally use every year. Check out how it works...

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Halloween Kitty Cats

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cat costume halloween

Hey guys! I hope you had a very happy Halloween week! It was a Halloween Cat Costume year for me...

As usual my costume was very easy, very DIY and very last minute. This year, after just getting back from Italy, I was still in my 'wearing all black like the Italians do' mood. So dressing up like my favorite all black kitty cat (Mr. White of course) seemed like the perfect costume....

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Montepulciano, Italy

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montepulciano overlook of tuscany, kathy patalsky
Sunshine and Tuscany, smiles all around!

One of absolute favorite little places in the world: Montepulciano, Italy. We first visited about five years ago during a day trip through Tuscany, but we recently returned for an afternoon. And just as before, it impressed with it's charming cobblestone streets, adorable shops, friendly locals and the very same restaurant we loved years ago. This time, the weather was beyond perfect, sunny and warm, blue sky all around..

montepulciano steps
Overlook, tuscany, montepulciano
View of Tuscany from Montepulciano

The locals are pretty friendly too, especially the furry-pawed ones....

montepulciano kitty cat
sweetest little kitty cat outside the church

Around every corner is something cute, awesome or historic. You could absolutely spend all day - or a few days! - exploring Montepulciano, but if you are on a short schedule, you could easily see the major points of interest and even grab a meal in a few hours. My advice: plot out 2-4 hours for your visit, depending on how leisurely you like to stroll - and how the weather is.

montepulciano view
Overlooking Tuscany - so many spots to take in the views
secret passage sign montepulciano
Wait, next time I'm taking the secret passage

So if you just happen to be lucky enough to take a tour through Tuscany, Italy and have the opportunity to visit Montepulciano, I hope that this guide inspires you to do so!...

streets of montepulciano
streets of montepulciano
church montepulciano
one of the churches, montepulciano

Inspiration to Visit.

I will admit that my very first inspiration to visit Montepulciano was not the regional wine, famous "Pici" pasta or the beautiful streets and architecture. Nope, I learned about this magical little place from a vampire movie. Twilight: New Moon.

montepulciano clock tower
The clock tower in the Piazza - also, prominent in Twilight New Moon...

Twilight in Montepulciano.

If you have watched the infamous Robert Pattinson and Kristen Stewart lead vampire flicks, you may recall the end scene in New Moon (the second film) where Bella (spoiler alert) seeks out Edward in Italy as he tries to request that the Volturi (head vampires) allow him to die. Bella speeds through Tuscany in a stolen sports car, Alice at the wheel, and she charges up the hill through the cobblestone streets of Montepulciano to "save" Edward - just in time of course. She even rushes over a fountain in the city square. The square is real - the fountain was built for the movie.

If you have seen the movie, you also know how beautiful the location looks on film. And in person, it impresses as well. And I personally love visiting movie and Tv locations when I travel - something about that experience feels extra magical and transformative. Such as GOT locations in Iceland and Croatia.

montepulciano piazza
windy weather in the Piazza - just in back is where "Edward" stepped into the sunlight

So anyways, whatever your reason for passing through this gorgeous town, if you happen to be in Siena in Southern Tuscany, make a quick stop in Montepulciano, have some lunch and enjoy the gorgeous vistas of Tuscany.

kathy in montepulciano

Tips for Montepulciano Travel

  1. Drive! The best way to get there is by car. You have a few options. Hire a driver for the day/afternoon, or rent a car.
  2. Time. Plan for 2-3 hours - or more! - if you can. You could easily explore the town in an hour, but you would be rushing. I think three hours is a good chunk of time to be able to stroll, eat and explore. But if you have more time, you could easily spend four or more hours exploring, eating, sipping and shopping.
  3. Weather. The best seasons to visit Tuscany are spring through late October. We went in late November the first time and got hit with some rainy weather. It was still beautiful, but when we went in mid-October, we had gorgeous blue skies and sunshine. A sunny clear day is best because then you get great views of tuscany.
  4. Wear Walking Shoes - or at least something comfy. The town is hilly and lots of cobblestone. So your feet will appreciate some comfy, sturdy shoes. Definitely no heels ladies!!
  5. Wear Layers. the weather in Tuscany can change in an instant, or at least that's what I've noticed in the fall season. Dressing in light layers seems to be a great idea. I love a nice scarf and light sweater or coat.
montepulciano unfinished facade church
unfinished facade, Santa Maria Assunta Cathedral

...The main Piazza has a few buildings you will want to explore. Like the Santa Maria Assunta Cathedral, with it's famous unfinished facade... Construction began on this building in the late 1500's!

uphill in montepulciano
Up the hill from one of the main parking lots...

Here are my favorite things to do..

5 things to do in Montepulciano, Italy

  1. Stroll all the way through.
    Since Montepulciano only allows a few local cars and delivery vehicles through the town, you will need to explore on foot. If you have a driver for the day, he/she will drop you off at one of the entrances. If you are driving, there is parking as well. then you basically do a good amount of walking.

    Note: You will be walking up or down hill depending on which direction you are coming from. If your driver is smart, they will drop you off on the top end, tell you to walk through towards the end - and pick you up at the bottom. Otherwise you may find yourself walking upwards to the 'top' then back down again to the same spot. I personally don't mind the hills at all - the definitely work up an appetite, but if you are traveling with anyone sensitive to inclines - it should be something to make note of. So yeah, walk through the town - it's gorgeous at every turn!
  2. Visit the Main Square, aka Piazza Grande.
    The main square buildings were constructed from around 1570 and "finished" in 1680. I use quotes, because the church has an unfinished facade, as does the clock tower.

    The Piazza sits at the highest point in the town. Thus the steep inclines if you end up walking up towards it. Piazza Grande is where the Twilight movie was mostly filmed - you know - where Edward steps out into the sunlight and sparkles.

    The main towered building - with the clock/bell tower - is also called the Terrazza Del Palazzo Comunale. If you have time, you can even go to the top tower for gorgeous 360 degree views of the Tuscan countryside. Next time I am definitely doing that! We haven't had Also in the main square - aka Piazza Grande - is the Santa Maria Assunta Cathedral, or the Duomo of Montepulciano.
  3. Go Wine Tasting.
    One cool thing about Montepulciano is that located right off the Piazza is Contucci Winery. You can visit the wooden barrels where the wine is aging - stroll through all on your own - and at the end of the tunnel, do a wine tasting. You can even have some wine shipped home if you'd like. Contucci winery.
  4. Eat Lunch at Osteria del Borgo.
    Both times we visited we ate here and loved it. The first time it was a rainy day so we ate inside, in the cozy dining room. I have vegan porcini risotto and a side of white beans - so good they inspired this recipe here. The second visit, we ate outside on the gorgeous back patio. I had the Ribolitta soup - a blend of veggies and legumes with toasted bread - so good! And another side of beans. I'm sure there are more than a few great restaurants in town, but this is our fave! And the prices are crazy reasonable. Like most of Italy. Osteria del Borgo website.
  5. Take in the View!
    There are several spots to take in a gorgeous view of Tuscany. But my favorite is inside the clock tower. You walk through the main entrance and when you reach the elevator, make a right and walk through this tiny outdoor area, then to a back parking lot. The view on the left if gorgeous! And there is never anyone back there so you can take plenty of photos undisturbed.
  6. Take pictures!
    Last one, take loads of photos - this place is crazy-photogenic.... Here are a few more of mine..
montepulciano italy flag
montepulciano osteria del borgo ribolitta
Ribolitta from Osteria del Borgo
montepulciano church inside
inside one of the churches
tuscan countryside view from montepulciano
Tuscan countryside
montepulciano laundry in alley
montepulciano building spooky
spooky-looking building just outside the lower parking lot of Montepulciano
montepulciano cantucci sign
Contucci Winery does wine tastings just off the Piazza
montepulciano courtyard
The courtyard just inside the clock tower - walk through this for a great back parking lot view of Tuscany!

So that's it! One of my fave spots in Italy. I will definitely be back and hope you can someday get a chance to explore it too!

montepulciano kathy patalsky
happy girl

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Vegan Birthday Cake

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Vegan Birthday Cake

It's my birthday month! So, cake. Chocolate layer cake.

Vegan Birthday Cake. Birthday month on the brain, I have been craving an epic funfetti cake. I don't like too much chocolate, (I know, I know) and I love an accent of vanilla - so this cake did the trick. Plus, those cheery sprinkles added a mood-lifting vibe.

If you have a special celebration coming up or just need a happy cake to perch on your kitchen counter, give this recipe a try! Plus find out my cake-spiration...

Vegan Birthday Cake with funfetti frosting
rainbow mood kind of cake - Funfetti Cake
chocolate funfetti cake
My vegan chocolate cake, sweetened with coconut sugar.

Birthday cake or any day cake.

frosting the cake
frosting the cake

Vanilla frosting paired with chocolate gives an "Oreo" style flavor.

Cake-spiration.

We have been late to the game watching this show, but I am currently in love with Masterchef Junior! Have you guys seen it? I love the judges and these kids are so incredibly talented they have been inspiring ME to take my recipes to the next level. And one of the judges in the later seasons is Christina Tosi. Who I admit, I had to google to figure out who she was. Then I realized that she was the genius behind the famously popular Milk Bar in NYC, and I knew instantly who she was and was curious to learn more.

I lived in NYC when Milk Bar came onto the scene and everyone in the food blogging world seemed to be talking about it. Not vegan-friendly, but I was still impressed with the fun, girly, creative brand that Milk Bar created!

Recently, I watched the Chef's Table on Christina Tosi. Great watch on Netflix! So one of her most-famous creations is the Milk Bar Birthday Cake. ...It's gorgeous and fun and just so HAPPY to look at. I'm guessing it tastes amazing too. I wonder if she has ever had a special request to veganize it. I'm sure she could, she is so talented, but for now, I am happy creating my own rift on funfetti birthday cake goodness.

Today's cake was inspired by Christina, but made my own by using chocolate cake instead of vanilla-funfetti and I frosted all the sides - unlike her cake. I want to experiment with her unfrosted method because it is so pretty. The Chef's Table show shows you how she gets those signature unfrosted sides - and why she leaves her cake that way.

Today's Vegan Birthday Cake is so incredibly delicious. The chocolate cake is light and fluffy and the frosting, rich, yet also fluffy. The cake recipe I used is my Wacky Chocolate Cake - tripled - to have enough batter for three layers.

My vegan buttercream frosting, is made using some vegan shortening. This is for ultra-silky texture and a room temperature-stable consistency.

Brands that I used for this recipe:

birthday rainbow cake

Cake Baking Tips:

  • - Fresh Flour. A brand new bag is a good idea when making a cake as important as a birthday cake!
  • - Room Temp. Be extra careful about making sure the water, butter, milk and shortening are all at room temp. You do not want that coconut oil clumping up from cold water - or the frosting clumping up from rock hard butter.
  • - Perfect Your Cake. If you are making this for the first time, before diving into making a full layer cake, I would suggest making this cake via cupcakes! You can follow this recipe here. Once you are happy with your cupcakes, you will be more confident moving into a layer cake.
  • - Frosting. Frosting is one of those things that comes together quite easily, but technique is pretty important. Getting the butter/shortening mixture nice and soft and smooth from the start is key. Then gently, yet briskly whipping in the sugar. You want things fluffy and light and sometimes you may need an extra splash of milk or extra spoonful or two of sugar, so being flexible is important.
  • - Flat Cake. My tip is to cool the cakes upside down to press that fluffy rounded part down a bit. A flat cake is sturdier to stack, though my layers were not perfectly flat and we still loved it. If your cake is perfectly flat your frosting will be more evenly layered. You can see in my photos, my frosting is thicker on the ends where the cake rounded in a bit. If your cake has a really puffy top, you can always trim off a bit of cake to make it flat.
  • - Pro Tools. Highly advised to have when making a layer cake: a frosting paddle, turntable, some sort of large spatula... I bought this 72-piece cake decorating set from Amazon and it has everything in it and more. Pretty good deal for around $22.
  • - Color it? If you want to color your frosting in addition to or instead of sprinkles, I love this vegan food coloring set.
  • - Springform Pans. I love my springform pans. I simply pop off the sides and gently wiggle the cake bottom loose, flip and remove the bottom layer of the pan. Cake pan on Amazon.
  • Cake Toppers? I usually buy my cake toppers from Paper Source, but you can always make your own or check out Etsy. I also looooooove the birthday sparkler candles - like I used on these cupcakes.
  • Size of Pans? I did three 7" layers.
  • Sprinkles. Love the Funfetti Cake flavor? Use Vegan rainbow sprinkles. Chocolate sprinkles or even crushed cookie pieces could also be used!
Funfetti Cake

But Vegan Birthday Cakes Have to Look Perfect, right??

...Oh but wait. My last word of advice when baking a cake for someone you love. (And yes, that could include yourself!)..

It does NOT have to look perfect!

There are so many perfection-filled cakes on the internet these days, Instagram especially, cake baking can become quite intimidating. Well, if you can achieve perfectly smooth sides and equally spread frosting layers and bakery-looking everything - awesome! But if you do not achieve perfection - that's ok too.

My Chocolate Layer Cake here today is far from "Instagram perfect," but I as super proud of it. And it tastes AH-mazing. We all want to improve our skills, but don't let that stop you from diving in in the first place - no matter what your first attempt looks like.

funfetti cake

So I hope you can make this Vegan Birthday Cake for someone you love, or yourself! On a birthday, or any day.

vegan birthday cake
Print Recipe
5 from 5 votes

Vegan Birthday Funfetti Cake

This fluffy chocolate cake is paired with a creamy vanilla funfetti frosting. Vegan and whole wheat.
Prep Time30 minutes
Cook Time35 minutes
Course: Dessert
Cuisine: American
Keyword: baking, caKE, chocolate, FROSTING, FUNFETTI
Servings: 10
Calories: 663kcal
Author: Kathy Patalsky

Equipment

  • three 7" round cake pans

Ingredients

Chocolate Cake:

  • ¾ cup cocoa powder unsweetened
  • 3 cups whole wheat flour
  • 3 tablespoon whole wheat flour
  • 1 ½ teaspoon baking soda
  • 1 ½ teaspoon salt
  • 2 cups coconut sugar
  • 2 cups water room temperature
  • 3 tablespoon water - additional
  • ¾ cup virgin coconut oil melted
  • 3 teaspoon vanilla extract
  • 2 tablespoon apple cider vinegar

Funfetti Frosting:

  • ½ cup vegan butter - (1 stick), room temperature
  • ⅓ cup shortening – Nutiva used – room temperature
  • ¼ cup non-dairy milk higher-fat variety – room temperature
  • ½ teaspoon vanilla extract
  • 3 ½-4 cups powdered sugar organic
  • vegan rainbow sprinkles to taste – India Tree used

Instructions

  • Preheat oven to 350 degrees. Grease three, seven-inch round cake pans with a bit of coconut oil.
  • To a large mixing bowl add: cocoa powder, flour, baking soda, salt and coconut sugar. Stir well to combine.
  • Scoop two wells in the flour. In one well, add the vanilla extract. In the other well, add the vinegar. Next, pour in the water and oil. Briskly whisk by hand or beat on low with a mixer, until combined and fluffy. Do not over-beat.
  • Pour the batter into the three greased pans, dividing it evenly between them.
  • Bake the cakes at 350 degrees for 25 minutes or until fluffy and cooked through. Remove from the oven and cool for at least twenty minutes before turning upside down onto a cooling rack for the remainder of the cooling process. Tip: Placing then puffy side down when cooling helps to flatten the cakes a bit to make frosting easier.
  • Flash-Forward method: Instead of cooling at room temp for hours, place the cakes in the fridge – they should chill completely in about 30-60 minutes.
  • Just before you are ready to frost your cooled cakes, whip up your frosting. Add the shortening and vegan butter to a medium mixing bowl Whip with a beater for a minute to smooth things together. Add in the vanilla and non-dairy milk and whip to create a smooth and creamy butter mixture. Now ¾ cup at a time, beat in the powdered sugar until everything is combined and you have a fluffy, silky, rich frosting – ready to spread! Fold in the rainbow sprinkles.
  • Frost your cakes. Place your first layer on a cake turntable and frost the top. Place the second cake on top of that and frost. Then finally your third cake layer on top and frost the top of that. Then smooth our the sides with the remaining frosting. Tip: Do not over-fill the center layers so you do not run out of frosting. Also: If you like A LOT of frosting, you may want to make another HALF batch of the frosting recipe. But the amount I had was just enough for my cake.
  • Serve same day. You can store this cake at room temp for a few hours, but any longer and you will want to place it in the fridge.

Nutrition

Calories: 663kcal | Carbohydrates: 95g | Protein: 6g | Fat: 32g | Saturated Fat: 18g | Sodium: 658mg | Potassium: 245mg | Fiber: 6g | Sugar: 57g | Vitamin A: 455IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg

Vegan Birthday Cake. Pin it for later..

funfetti chocolate birthday cake

ps. And if you want to get me a "birthday gift," sharing this post with a friend or on social media - or pinning it on Pinterest would mean so much to me! I am so proud of this cake, and hope as many people as possible can see and try it!

vanilla frosting before the funfetti gets added
chocolate layer cake

Where Do You Get Your Protein on a Vegan Diet?

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disclosure: always ask your doctor about your specific nutritional needs

"Oh hey, so, going vegan sounds great and all, but really, when you don't eat meat or eggs or fish ..... where do you get your protein?"

Eesh. It may be 2019, aka the era of the Beyond Whopper and vegan KFC, but still, people ask me this question quite often. Today, I want to answer it. Let's talk 'getting protein on a vegan diet.'

The short answer: Protein is in everything. Plants included! And certain plants like legumes, nuts, seeds and some veggies pack a huge protein punch.

The Game Changers

If you want some hardcore facts on vegan nutrition and specifically protein, fitness, weight training, being a vegan athlete and so much more - definitely watch the recent documentary The Game Changers. I enjoyed it and learned some pretty cool fun facts like this.. Did you know that the Roman Gladiators were primarily vegetarian?

When I Was a Kid. Oh, How Things Have Changed.

When I was in grade school it was all about the four food groups. And furthermore, if you did use plant sources for a meal you had to "combine proteins." For example, the old beans and rice myth. And yes, it is a myth! Forks Over Knives does a great job explaining the myth of complementary proteins. Basically, I grew up thinking that protein came from meat. And meat made you strong.

Protein came from animals, duh. However, that thinking is very outdated. Sure, most animal products are rich in protein and other nutrients, but that certainly doesn't mean that plants are not also an excellent source of protein. And bonus! Choosing a vegan diet is good for 1) the planet 2) animals 3) people! So many wins here.

Also bonus, plants contain healthy nutrients - like fiber, vitamins, minerals and phytochemicals, for instance.

Plant Protein Cheat Sheet

Snag my easy reference printable for plant protein sources and how much protein they contain. It is available in my FREE cheat sheets bundle. You will get 14 vegan cheat sheets - created by me!

Vegetarian Animals.

Let me share my favorite example of how to explain to people that protein comes from plants.

Let me ask you this. What do the cows, chickens and pigs eat? What does your meat eat? Meat? Nope. They eat plants! Greens, grains, seeds.. And what do some of the strongest creatures on the planet (gorillas, elephants, rhinos) eat? They eat plants! Go ask a 400-lb gorilla munching on his daily supply of veggies where he gets his protein.

Kathy Patalsky
My face when someone actually asks me if I get enough protein in my vegan diet.

Broccoli: Protein-Packed.

And one of my favorite protein-rich vegetables is broccoli. I think it's such a cool fact how one bunch of broccoli contains 17g protein! This cheezy broccoli-potato white bean soup makes a delicious protein-packed meal.

Here are a few more protein-packed plant-based foods!

Plant-Protein-Rich Foods | Vegan Protein Sources:

  • Seitan - Seitan is made using vital wheat gluten and is packed with protein. It has a meaty texture. 100g seitan = 75g protein
  • Lentils - 1 cup = 18g protein, 16g fiber and 36% RDA iron. Use lentils in soups stews, salads, veggie burgers and more.
  • Hemp - 3 tablespoon hemp seeds = 10g fat, 3g fiber, 170 calories, 10g protein. Hemp seeds are rich in magnesium, zinc and manganese. Sprinkle hemp seeds on salads or add them to smoothies or DIY granola bars. Hemp protein powder is also available.
  • Seeds - Aside from hemp seeds, which are mentioned already, seeds like pumpkin, chia, flax and more are sources of protein. Chia 2 tablespoon = 5g protein. Sunflower seeds ¼ cup = 7g protein. Pumpkin seeds have 8g protein per 2oz.
  • Broccoli - Yup! Veggies contain protein! Actually one bunch of broccoli contains 17g protein. Wow, right? As for spinach, 2 cups contains about 2g protein.

But wait, there's more!...

  • Soy - Soy can be found in milk, whole beans like edamame, tofu, yogurt and tempeh. Soy is a great protein source! For instance, tofu contains 20g protein per cup and is rich in iron, calcium and magnesium. Tempeh is less processed than tofu and is also fermented. It has 16g of protein in a 3oz serving. Choose non-GMO and organic soy when possible.
  • Nuts - Nuts usually contain about 5-6g of protein per ounce. Peanuts are actually a legume, but as far as “nuts” go, they contain the most protein per serving. Peanut butter = 7g protein in 2 Tbsp. Oh, and 1 avocado contains about 4g protein.
  • Peas - 1 cup cooked peas = 8g protein. You will often find pea protein in smoothie powders. Pea milk, a la Ripple, is also a thing.
  • Beans - Chickpeas, kidney beans, black beans and more. Beans contain protein, fiber, vitamins. 1 cup cooked chickpeas = 13g protein.
  • Whole Grains - Oats, rice, barley, farro, wheat. 1 cup rolled oats = 11g protein. 2oz wheat pasta = 7g protein.
  • Quinoa - Quinoa is actually a seed, not a grain. It can be served as a fluffy side dish or add- ed to soups or salads. Quinoa contains nearly 8g per cup.
  • Pumpkin Seeds - 12g protein in 1 cup.

So to make sure your are consuming enough protein on a vegan diet, just make an effort to eat a variety of these foods - or at least a few of these foods - on a daily basis...

Vegan Protein Sources:

  • 36g = ½ cup - seitan
  • 20g = 1cup - tofu
  • 17g = 1 bunch - broccoli (yay fave green veggie!)
  • 16g = 3oz - tempeh
  • 15g = 1 cup - black beans
  • 13g = 1 cup - chickpeas
  • 11g = 1 cup - rolled oats
  • 11g = 3 tablespoon - hemp seeds
  • 10g = 1 bunch - spinach
  • 9g = 1cup - soy milk
  • 9g = 3 tablespoon - nutritional yeast
  • 8g = 1cup - quinoa
  • 8g = 1cup - peas
  • 7g = 2 tablespoon - peanut butter
  • 5g = 2Tbsp - chia seeds
  • 3g = 1cup - avocado

Plant power. So cliché, however so real.

kathy working out

Maybe it's not protein needs...

When people struggle on a vegan diet, they usually point to a lack of protein as the main culprit. Well, take a pause and reach out to a professional before judging a plant-based diet.

If you are struggling health-wise in your vegan diet, here are a few tips. First, reach out to a professional.

A professional can help you consider other issues besides protein. For most vegans I have talked to, nutrients like iron, vitamin D, B vitamins are much more likely to need your attention than a lack of protein. Ask a doctor. Hopefully they will work with you to find a solution.

Protein Powders?

I used to talk a lot about protein powder on this blog. I even did a big review of a few brands. However, I don't even buy them these days. Sure, once in a while I buy one that is packed with other good stuff like phytochemicals from greens or vitamins and minerals - all around nutrition boost.

However, straight up protein powder just isn't something I supplement with that often. (Update: I have been using it while pregnant and breastfeeding for extra protein, but honestly I don't think I need it, it is really just as a safeguard for getting enough.)

To be clear, there is nothing wrong with adding a boost of plant-protein to your smoothie via a powder, but whether or not you actually need that extra scoop, is probably only up for your dietitian to decide.

Nutritional Considerations for Vegans?

If you have any questions about the nutritional side of your vegan diet and getting enough protein on a vegan diet, I encourage you to connect with a vegan-friendly dietitian. Or even ask your doctor for help. For me personally, I never have to worry about protein, however I do watch my iron and vitamin D levels. I supplement when necessary. I have never been deficient in B12 either. But seriously, ask a professional. Get a blood test. Your health is not something to "guestimate" with.

Some of my fave vegan dietitians online to connect with..

Fave plant protein-loaded recipes:

So in conclusion, if you learned anything from this post it should be that every recipe on this site contains some protein - vegan protein sources are easy to spot because they are simply, all plants. All plants contain some protein. And most "meat" sources are in fact vegetarian animals. And if you crave an extra boost of plant protein, make sure your recipe has one of those ingredients listed above!

Hope that helps you Make Your Vegan Protein Needs!

Wait! How much do I need?..

Good question! This post on VegTimes can help.

Feel free to forward this post to anyone who might need these resources or might need convincing that it is hard to get protein on a vegan diet.

More Vegan Topics to Browse:

buffalo chickpeas
buffalo chickpeas

More Vegan Topics to Browse:

disclosure: always ask your doctor about your specific nutritional needs.

Garlic Parmesan Croutons

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Garlic Parmesan Croutons

These toasty Vegan Garlic Parmesan Croutons are so easy to make and big on flavor. Perfect for adding to salads - CAESAR - or nibbling all on their own if you're in the mood. These would be delicious dipped into guac or hummus too.

Croutons Meaning?

"The word crouton is derived from the French croûton, itself a diminutive of croûte, meaning "crust". Croutons are often seen in the shape of small cubes, but they can be of any size and shape, up to a very large slice." - Wikipedia

But do you have to make croutons with the 'crust' of bread? Well, sort've! I definitely think that hearty, 'crusty' bread makes the best croutons. And I love how the definition above says you can make a crouton ANY size or shape! I often get frustrated when my cubes are not perfectly 'cubed' and tiny in size, but really, wonky-shaped croutons are just fine. Big, small, flat, fluffy. The essence of a crouton is the taste, texture and added depth it gives to a dish! Adding crisp crunch and a punch of saltiness and richness to your recipe.

DIY Croutons

Croutons are one of those recipes that you might forget just how easy they are to make - but when you DIY them, they taste so much better than store bought. store-bought croutons tend to be small, extra crunchy and dried out and sometimes overly salty or poorly seasoned. Or oftentimes, they are not even vegan, using dairy-based toppings and powders.

But homemade croutons are not just simply dehydrated. They are oven-toasted, warm when they come out with a bit of chewy texture once you get past the inviting oven-toasted crunch. They oil marinates the center and edges and the spices are fresh and bright.

These Garlic Parmesan Croutons use some very simple flavorings. Garlic - in the form of powdery granules - not to be confused with the powder-based garlic powder - and of course EVOO, sea salt and some vegan Parmesan cheese.

Garlic Powder can come in two forms. The thicker granules that are about the size of salt bits or powder - which comes in a very powdery consistency. The granules are more common and they work really well in coating the oil-doused bread cubes and creating a punch of flavor.

This is a croutons recipes you will make again and again!

And these are especially lovely on a Vegan Caesar Salad...

vegan caesar salad

What Type of Bread to Use for Croutons?

You can use any variety of bread, but the best bread is something hearty like a baker's loaf. Sourdough, french bread or anything with nice air bubbles and a thick crust. These types of loaves dry out nicely after a day or two of sitting on the counter. Fresh bread is not the ideal variety for croutons. Just like when you make stuffing, you want the bread in a more 'day old' consistency. I usually just wait a day or two and my loaf is good to go. Sometimes a fresh loaf will be dry enough to use right away though! Definitely experiment a bit and see what you prefer.

Garlic Parmesan Croutons
Garlic Parmesan Croutons
Print Recipe
5 from 1 vote

Garlic Parmesan Croutons

Cheesy, garlicky toasty croutons. Easy to make and loaded with flavor. Vegan.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: American
Keyword: bread, easy, topping
Servings: 4
Calories: 168kcal
Author: Kathy Patalsky
Cost: 1

Equipment

  • baking pan

Ingredients

  • 2 cups french bread cubed
  • 3 tablespoon olive oil extra virgin
  • 2 tablespoon vegan parmesan cheese
  • 2 teaspoon granulated garlic

Instructions

  • Preheat oven to 400 degrees.
  • Add the bread cubes, oil, cheese and garlic to a large mixing bowl.
  • Toss well to soak cubes.
  • Lay the bread cubes on a baking sheet - greased or lined with parchment paper.
  • Bake at 400 degrees for 15 minutes.

Nutrition

Calories: 168kcal | Carbohydrates: 12g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Sodium: 157mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Calcium: 12mg | Iron: 1mg

Pin it for later....

croutons

post updated:  * disclosure: this blog earns income from ads + sponsored content.

Pretzel-Stuffed Peanut Butter Cups

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These vegan Pretzel-Stuffed Peanut Butter Cups are easy to make and such a delicious treat for fall!..

Jump to Recipe

Peanut butter cups are one of my favorite treats. Peanut butter and chocolate in a handheld little crimp-edged cup. Well when I DIY my own peanut (or almond) butter cups, I like to add a few tweaks to the recipe. Recipe variations that you don't often find in store-bought candy.

Pretzel-Stuffed Peanut Butter Cups

And today I added crunchy, salty, starchy pretzels to my usual cups. I absolutely loved the texture and added layer of flavor the pretzels added. this recipe is so fun to make this month to get in a Halloween sort of mood. Turn on Hocus Pocus, melt some chocolate in a double broiler and you're halfway there! Get the recipe…

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Banana Cream Pudding

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Comfort food dessert right here! This Banana Cream Pudding Parfait has fluffy layers of coconut whip, crumbly bits and fresh banana pudding. This easy dessert or snack is even packed with plant-based protein. Whip up this recipe for a pretty spring dessert..

Spoon dive into a vegan, dairy-free banana pudding parfait..

[Read more...]

Pumpkin Spice Cupcakes

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Pumpkin Spice Cupcakes
Pumpkin Spice Cupcakes

These Pumpkin Spice Cupcakes with cream cheese frosting are a dreamy treat for the fall and winter season! The pumpkin cupcake base is warmly spiced with a hint of vanilla, while the cream cheese frosting swirls in a fluffy cloud on top. And this frosting is just the right amount of 'sweet.'

These are my go-to cupcakes for November and December! Hope you can give them a try! Get the recipe ahead...

[Read more...]

10 Steps to Online Business Success

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kathy patalsky in her studio

Here is my comprehensive guide to starting and thriving as an online business owner! Blogging is how I first broke into the online business world, so that is what I will be focusing on. But this post applies to all sorts of online businesses. From course and e-book owners to author to influencers, podcasters and YouTubers and more.

So, back to blogging.

How to Succeed as a Blogger?

Here's my very long answer. I am so excited to share this guide with you. These are the ten steps I think every online content creator needs to think about before and during their blogging journey. Whether you are just starting out or need a refresher course. This post is jam-packed with blogging tips and resources.

Why Me? My Blogging Career:

Easy answer: experience and a successful track record. I have seen a lot and done a lot in my over twelve years of blogging. And I am excited to pass on my knowledge to you. At the end of the day, only you can put in the work, but it always helps to hear the point of view of someone who has been bogging for a while!

blogging life

My Blogging Track Record:

  • FT. I have been a full time blogger, author and content creator since 2007.
  • Posts. I have written over two-thousand blog posts. And hundreds more for other websites like Disney's Babble and Parade.
  • Books. I have written two cookbooks.
  • Brands. I have worked with dozens of top brands to create sponsored content.
  • Press. I have been on TV, podcasts, radio, online interviews, YouTube and more sharing my recipes and blogging tips.
Blogger Kathy Patalsky
  • Community. I have attended many blogging conferences and chatted with plenty of other top bloggers. I also chat with my blog friends online and in groups.
  • Tech/Brand. I undertook an entire website redesign on my own in 2019. My logo and branding was created by me.
  • Money. Paying my bills is important to me! Monetization is an important part of blogging. Several years in my career I made six figure incomes. At my peak, my blog was making over $6000 a month from Google ads alone - plus sponsored posts on the side. If you are curious about the money side of blogging, rates, protocol, finding sponsors, please reach out! I'd love to be a resource for new and passionate content creators and writers.
  • Followers +Readers. I have over a million social media followers across both of my brands.
  • Gusto. I am a hard worker.
  • Creative Rainbow. My creative talents are varied: writing, photography, cooking, videography, hosting, screenwriting, graphic design, branding, mentoring, business partnerships, project management, leadership.
  • Education. My educational background via my Bachelor in Science in health promotion and nutrition from American University. I have a certificate in screenwriting from UCLA. I have taken college-level and above courses in photography, art and writing.
  • Browse all my creative projects here

Quick Resources

  • Kajabi for business - this is what I use for my business now. It allows you to host a podcast, courses, email list and create marketing systems.
  • Marketing Mentor - This is one of my fave mentors for launching your dream online business. The piece I was always missing in my blog: marketing! I finally learned some life-changing tips and techniques and mindset foundations through this program.
  • Sam Cart - If you sell actual products, this is an awesome resource
  • Hosting: WP ENGINE and BIGScoots are the two brands I have used and loved.
  • Canva - A pro account is a must for every online blogger or entrepreneur!
  • CHAT GPT - NEW! Used the appropriate way, AI can greatly aide in your creative projects. But please never use it to author your work! Your voice, POV and the one of a kind creations and thoughts inside your brain are what make you unique and what will make you successful in the long run. Never replace your own authentic voice with a computer. But again, when used for editing, editing down and even brainstorming words and titles, it can be pretty cool.
  • FAVE PODCASTS: I am pretty boring these days, I listen to TWO business minds: Amy Porterfield and Gary Vee. I love their work, minds, stories and advice.
  • note: a few links above are affiliate links, but all tried and tested!
kathy on computer

For an Online Business, You Need These Things:

  • Passion and curiosity for your topic
  • Drive to succeed as a blogger, perseverance
  • Time to give to your blogging duties, PT or FT or Weekend Warrior
  • Honesty in your work and voice. I have found that effective bloggers leave a little piece of themselves in their work. They share their stories, experiences and life with their readers.
  • Lastly, creativity, talent and a little innovation is a must.

10 Steps to Blogging + Online Business Success:

  1. Find Your Focus - Your niche.
  2. Tech Setup - nuts and bolts.
  3. Content Creation - get inspired, find your voice, start creating.
  4. Photography - it's so visual out here..
  5. Get Social - online - community build!
  6. Branding - know your mission, values and brand identity.
  7. Get Out There - network!
  8. Monetize - make some income - so important!
  9. Expand - keep going.
  10. Have Fun - Keep smiling.

1. Find Your Focus

What do you want to talk about??? Once you uncover your unique blogger identity, aka your niche, the rest will be easy. You want your niche to be specific, but broad enough that you don't lose interest - or run out of topics to explore.

How to find your niche....

Start with an idea, a passion, a topic, and refine it. Find your niche.A main niche and a micro-niche. Let me explain...

What Are You Passionate About? = Your Topic

If you can easily answer the question of what you are passionate about, then great! But if your "passion" is broad - food, travel, beauty, fitness - you need to dig further. Here's the question you ask next...

Who are You? = Your Niche

Who are you??? This will usually answer the "niche" question. For example. Here's me... I'm a wellness-seeking, real + raw story telling, creative, plant-based cook, writer and photographer who loves helping people learn about vegan cooking, and who loves inspiring people to travel and learn and grow. I am a creator. I tell stories, Create photos. Create recipes. Teach.

...So yeah, my blog is about vegan food, wellness, creative careers, my life stories and struggles and as much #happy as possible. (Granted, my blog is not as niche as it might have to be if I was starting in today - rather than back in 2007.)

Activities to Find Your Blogging Niche!...

  • Make a list of keywords that describe the brand you want to create.
  • Make a list of all the things you love to talk about with friends + fam.
  • Write a list of three things you are super passionate about. Weird things are ok! Off-topic things ok too. Just find your passion! Trust me here. Passion is everything when blogging.
  • Research other blogs with similar styles and topics, what do you love about those sites? What articles do you end up reading?
  • How can you distill your niche even more? What makes your "niche" unique? Example, "vegan recipe blog" is a great niche, but what makes it micro-niche?....

Now, Find your micro-niche...

  • Where do you live? A big city, small town, in the mountains, on the beach, NYC, LA, on an island, in a dorm room...
  • Career? What did you do for your career before/during your blog?
  • Education. What did you go to school for?
  • Hobbies. What do you do on weekends? Fave hobbies?
  • Who do you live with? Boyfriend, spouse, spouse and kids, single parent, roommates, all on your own, with your parents, globe-trotter...
  • How old are you? Teens, twenties, thirties, forties, fifties, is this your retirement project, college side gig? (This will change though, but it can be a good start!) ---

Temporary Niche?

Many people choose to use a niche or micro-niche based on a life event or time period. For example, during your pregnancy, planning a wedding, trying to lose weight...

There is nothing wrong with this, but just understand that you might run out of topics to explore at some point. Or, you may need to transition your blog to something else and hope your readers follow you.

But some periods in life can feel very "distilled" down to one topic. Planning a wedding. Moving to a new city when you grew up on a farm. Training for a marathon. But really try to explore every crevice of yourself. Not just the most prominent thing right now.

Distilling Myself...

Vegan Recipes + Cooking, Travel, Vegan Lifestyle Topics like fashion and clean beauty, Creative Career advice and tips, Personal Posts that are from the heart, Wellness Stories and Tips. That's HHL.

Sure, some topics feel very prominent at THIS moment in time. But for the long run, I know those topics piece together who I am creatively and how I create content. My blog is on the larger niche side of things - but it works for me.

And if you get stuck... Do This!

And if all else fails - just start. Pick one thing. Something broad. Food. Fashion. Travel. Tech. And start writing. I promise - twenty posts in, you will start to have a clear picture of just what your blog is all about. What you write about, will tell you your micro-niche topics.

back to table of contents
Where are you niche and micro-niche???

2. Tech Setup (Domain + Hosting)

One of the first steps in my 10 Steps to Online Business Success is the nuts and bolts of things, aka tech!

This is the BIG step that truly makes you a blogger!

A few years ago, I advised new bloggers to use BlueHost - read through my Quick Start Page. But these days, I have a few other options to share...

I personally use these two: BigScoots (this blog) and WP Engine (findingvegan) - I love them both. BigScoots tech advisors are a bit less speedy, but the speed is amazing. WP Engine has the best all around everything, but they are definitely one of the more expensive hosts.

Hosting Options for Bloggers:

WordPress or Blogger?

True story. I was on Blogger for twelve years. I loved the non-existent hosting fees and security provided by Google (who owns Blogspot). But eventually the lack of plugins and easy-tweaking of the design caught up to me about ten years in and I finally made the switch. So yes, I'm a happy WordPress-er now! I also use WP for findingVegan. So if you are just experimenting with your blog, or really don't want to pay for hosting - give Blogger a try. But if you are serious about this new career path or side-gig - or just want the most creative flexibility - go with WordPress.

Bottom Line: Go with WordPress.

Templates + Plugins?

I used Feast Design Co. to set up this website. Their templates use the Genesis framework and are really geared to food bloggers. I have been very very happy with them so far! They have a set of templates and then you can tweak them for an additional "customization" fee. The tech support is great and I loved reading like every article they have on SEO, web design and so much more. It really helps me know that they are on top of trends and constantly adding new features via their Feast Plugin to offer the best service for their bloggers. You can browse what they have to offer here: Feast Design Co. (affiliate)

This is the Brunch template with some customizations. And I have found that I can customize and tweak a good amount of things myself using plugins and CSS. Some of the plugins that I have thus far:

Plugins I use on WordPress for my Blog:

  • Yoast Premium - for SEO, love this, must have!
  • WP Rocket - for speed, love it
  • AddThis - for social sharing and tracking
  • Disqus - for comments, though I'm not happy about the extra fee
  • YouTube for my video galleries
  • Monster Insights
  • And of course I check Google Search Console
  • Feast Plugin is also something I use

If you just don't want to do it yourself - don't have time or just don't want to manage it all (it's a lot of work!) - you can hire people to do it for you. Feast has some good recommendations and a few other companies I have heard amazing things about: Purr Design and BlogDoo.

Blog Name Tips?

I think names are pretty important. So this is a key part of my 10 Steps to Online Business Success.

I have a frustrating relationship with blog names and domains. My blog started out as a subdomain of The Lunchbox Bunch and evolved. (Long story!!) If I could do it over, I might choose a more easy to remember blog name - people always reverse Healthy with Happy - but it's fine. I really love that my blog name communicates what my blog is about.

Should I use my Name? Probably not. But maybe. Only use your personal name as your domain / blog name if you are offering services or want your blog to be a home page for your entire work portfolio - or life portfolio (aka, life journal). PS. Just in case you are debating this scenario - having a main website (maybe your name) and separate "blog" is not really preferred these days. That's what I did in 2007, and it has been a mess to fix over the years.

Want to Sell Your Blog? Most long-term bloggers say no. But still. Remember, if you use your name, you may not be able to sell your blog someday - if that's a goal.

What about hiding your identity as a blogger?

ProBlogger chats about that. Personally, I enjoy reading content from a person with a face. Ha. you know what I mean, yes? Blogs aren't "news." They should have some personality. But really, it all depends on what makes you comfortable, and the tone and purpose of your blog.

A "blog" doesn't have to be personal. But I think you are missing out on connecting to your audience if you choose to make your site impersonal.

Business Name Basics..

Choose a domain that is as short as possible, while conveying something about your brand. A mood, a thing, a topic, a color, a texture, a tone. Does it have to be personal? Nope. Does it have to make sense? Nope. Just make sure it has a personality, just like you. This can also be conveyed through the design, color or font.

Tip: Your blog name: Say it out-loud! You will be saying this many many times, so you need to love it.....

"Hi! My name is _________ and I created the website _____________, it's all about ___________________________________________________."

- bloggers everywhere

And one of my mentors, Melissa Coulier said this to me: "Nothing is more powerful than branding with your name." So never count that option out!

kathy and kitty at work desk
My tech person, er, tech cat...
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3. Content Creation

Here it is, the main part of my 10 Steps to Online Business Success.... Make something! Say something. Show up and share. Provide value.

The long-term success of your website will be dependent on one main thing: the quality, effectiveness, beauty, passion, validity, creativity and relevance of your content. If you are doing a food blog, your recipes need to look beautiful and taste delicious. Your recipes need to work. Your recipes should motivate and inspire your readers to get in the kitchen. And along with food, most people want to get to know you outside of the kitchen.

If you are a travel blogger, photos and storytelling and a taste for adventure = your bread and butter.

Content Creation Tip...

Instead of starting your creative process in front of your computer, get out there and experience something. For instance, create recipes and play in your kitchen. Go on a trip. Meet new people. Then share it with your readers.

How I Did Started: Cooking + Recipe Testing + Eating at restaurants for inspiration + Meeting other vegan cooks. Playing with my camera, getting creative with backdrops and props, browsing every kitchen store, reading magazines, blogs and cookbooks. Everyone starts somewhere. And it is usually by admiring someone already doing what you want to do!

Blogs are unique because they are from the POV of one person.

Blogs are personal, no matter what you are blogging about.

The bottom line, it's you behind the screen - creating the content with your unique point of view. everything you create and share is crafted through your lens.

Your audience wants to feel a person's voice as they read. Be funny, be sarcastic, be real, be awkward, speak like a human - not a computer. You don't have to divulge your life story - you just have to be sincere and have a voice - show your expertise with some gusto. And yes, everyone has a creative voice, it just takes some time and practice bringing it out.

What Makes a Blog Great?

Sure, amazing photos and recipes will be bubble up to the top of search websites and social media, but people will remember your blog because you wrote it. How you connect with your audience is just as important as what you are writing about. And that is easier said than done! Over time you will discover what your readers crave. What makes them comment and share and feel valued.

Give your readers something of value with your blog. Teach something. Share something. Help your readers out.

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Creating Content = Magic.

4. Photography

Most people are visual learners. So key in my 10 Steps to Online Business Success... know how to create or find usable photos. And video!

Every website needs great photos. And photos on the internet these days are pretty gorgeous + professional + impressive. So you will need to step up your photography game if you want to succeed.

Important: Buy a Good Camera

How I Did it: I started out with a basic point-and-shoot camera. Then a year later, I got a Canon Rebel for my birthday. I taught myself photography from blog posts and a few hard-copy books. And I practiced! So many horrible photos later, I was onto something. Developing my eye and my visual voice. A few years later I upgraded my camera body and lenses.

Shop my must-have camera products here.

When it comes to becoming a better photographer - it will take time. Your photos will evolve and get better. Take local or online classes if you want a boost or offer to assist a well-known blogger or local photographer.

Some Photography Tools + Tech

  • Photoshop
  • Lightroom
  • Lightroom presets
  • A feed preview App for Instagram
  • Backdrops - wood, metal, marble, paper, foam core....
  • Props + photogenic kitchen goodies
  • EOS Utility, Digital Photo Professional
  • Canva for graphic design
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fall in love with your camera

5. Get Social - Online

Social media skills are crucial for bloggers. You will need to utilize the power of Twitter, Facebook, Instagram, Pinterest, TikTok, YouTube and more to reach more people - and these days - get people to visit your blog!

On outsourcing social media. I do not outsource any of my social media. Every tweet, status, pin and Instagram is done by me personally. But every brand is different. Some bloggers thrive on outsourcing their social media or pre-scheduling it. Do what you need to so to thrive. If you hate social media, hire someone to help.

And nope, you do not need to be on every platform. It's a good idea, but if it's not bringing in traffic or you just don't enjoy it, don't engage there.

Social Websites: Submit

Food bloggers, submit your blogposts to FindingVegan.com! I would love to see your recipes there. You can also submit to FoodGawker, Tastespotting and more.

Social Media Tip for Bloggers...

Even if you are not active on a certain platform, you should still claim your blog username so someone else doesn't snag it!

kathy on computer
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6. Branding

Blogs have personalities, just like people! sometimes your blog will 100% match your personality - other times it will highlight certain parts of it.

You want your blog brand to communicate something people remember, something people are interested in and most importantly, YOU! You need to be the expert on the niche and micro-niche you share about.

Having a clear brand will help you monetize!

Having a clear "brand" is really helpful when working with brands on sponsored content. You can "sell your value" simply based on the brand you have created and how it would effectively match the brand you want to work with.

Branding is really about the aspects that communicate and highlight your niche and microniche and you. From the colors, logo, fonts, web design, navigation menu, photos, everything! If your audience sees it, it's part of your brand.

Off-Brand vs. On-Brand

Over time, you'll know if you have successfully crafted a true brand if you can easily categorize things as either off-brand or on-brand. For example....

On Brand for Healthy Happy Life:

  • Sharing my Sunday morning at the farmer's market
  • Instagramming a photo of the lunch I just made
  • Telling a story about a wellness experience I had
  • Sharing how I ate vegan on a trip to London
  • Showing off my gorgeous meal at a vegan restaurant

"On Brand" for most bloggers means sharing all the stuff in your life that makes you happy, proud - moments and words that tell a story, makes people feel something or want to learn more, entertain people or bring humor and life to the content.

Your life, and everything you want to share that pertains to your blog topic = on brand. Usually a collection of beautiful things, educational things and yes, real, raw things too.

Just remember to share things of value with your audience / in balance with things that just 'look pretty.'

Brands are both visual and value based. So yeah, colors and tones on your Instagram feed help you craft your brand - but also the content of what you are sharing is your brand. Some people need to serve more aesthetic, some people need to serve more value - it all depends on your brand.

Brand = Tone

Another word I like to describe "brand" is really tone. Tone is a word that is used a lot in fictional writing like writing screenplays. Tone is everything! It's the mood, the space, the setting, the colors, the sounds, the characters, the look, the weather - it's everything. The tone of Game of Thrones is very different than the tone of Schitt's Creek. and the tone of Silicon Valley is different than the tone of Friends.

study the different "tones" that people, places, Tv shows, films and music have. then use that diverse array of creativity to help you define your own tone.

"Tone" and Sharpen.

...It's my favorite thing I learned at Art School. Tone and Sharpen. Bring your brand to life by toning and sharpening. It's about contrasting and highlighting - bringing out your best! Showing it off.

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once upon a time, I had branded tees...

Branding Resources:

  • Kajabi for business - this is what I use for my business now. It allows you to host a podcast, courses, email list and create marketing systems.
  • Marketing Mentor - This is one of my fave mentors for launching your dream online business. The piece I was always missing in my blog: marketing! I finally learned some life-changing tips and techniques and mindset foundations through this program.
  • Sam Cart - If you sell actual products, this is an awesome resource
  • Hosting: WP ENGINE and BIGScoots are the two brands I have used and loved.
  • Canva - A pro account is a must for every online blogger or entrepreneur!
  • note: a few links above are affiliate links, but all tried and tested!

7. Get Out There

Most people think blogging is about working from home and having your pets as your only office mates. My cats are my assistants, etc. Well yes, true. But networking, meeting fellow bloggers, attending industry events and partnering with brands is a huge part of bringing your blog from hobby to full-fledged career!

It helps your creativity -- and helps you not go stir crazy.

So change out of your PJ's, and go mingle. Even if you hate "networking" just get out there and do it. you'll probably have moments when it feels great, and other times it feels awkward and awful. Just go with it.

Half the work is just showing up.

Find a community of people who support you, no matter where that may be. In your niche or not. Go-to ways to meet bloggers: conferences and retreats and professional networks. Also in online groups and on social media. But really, if you can meet in person - do it.

Read my blogpost on The Social Side of Blogging

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I love bloggers - we are a fun bunch

8. Expand

Once you have a successful blog, you can use your brand as a platform to start other exciting projects. Maybe you want to write a cookbook, open a restaurant, teach cooking classes, start a food or clothing line, cater, do professional photography, host a radio or TV show, consult and on and on. There are so many doors that having a successful blog opens, which one do you want to step through?

Other successful bloggers have gone on to host TV shows, partner with leading brands, start their own product lines, become best-selling authors, create educational tools and courses, start podcasts and on and on.

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9. Monetize

Monetize Monetize Monetize. You may have already started monetizing your blog, but trust me, you can always do more.

Ways to Monetize Your Blog:

  • Google Ads
  • Ad networks like MediaVine, AdThrive....
  • Work with brands and create sponsored content on your blog
  • Offer your skills to brands for their audience (take photos or develop recipes for their website..)
  • Write a book
  • Write and E-book
  • Join Amazon Affiliates
  • Join affiliate programs for products you love - Share a Sale and more
  • Create an online course
  • Sell your work (photos, art..)
  • Open a storefront / restaurant
  • Create a product to sell (something on-brand..)
  • Sell logo products (tees, buttons...)
  • Coach or mentor
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kathy patalsky healthy happy vegan kitchen
write a cookbook

10. Have Fun!

Blogging is an exciting adventure. It is a satisfying form of self-expression. And if you work hard enough (and get lucky enough) you can make a living doing it. Sharing and creating what you are passionate about!

Never forget the reason why you started blogging. What were you passionate about in the beginning? This passion will surely evolve and change over time, but that core reason will always be there.

Take all these "tips" and "lessons" with a giant grain of salt. You have to love this job. That's why you are doing it. It won't feel like hard work because you actually love what you are doing.

When do you stop blogging?

If one day you get to a point where you just can't justify the time you are putting into blogging with the payback (monetary or not) - then stop. You can always step away. But I hope you will keep going. Challenge yourself by taking whatever problem lies in front of you and finding a solution.

kathy with computer, blogger
feeling stuck?

Help! Blogging is hard!...

Yes! But all good things require some hard work. And really, it's not about feeling overwhelmed, it's about embracing the challenge. Problem solving.

Blogging is problem-solving.

In addition to 'having fun' and creating cool stuff, you will constantly be solving problems. How do I increase page-views? Maximize my reach? Fix that code thingy? Update my logo? Tag an anchor? Maximize SEO? What is this new plugin all about? What's working for Pinterest right now?

It's a long string of questions and problems that you solve and figure out daily. So yeah...

Blogging is for the curious-minded.

photo by: Sabrina Hill
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I hope you gained something from those blogging tips!

Happy Blogging everyone!! ~ Kathy

Bonus Fun... The evolution of my blog. I put this together back in 2015... Enjoy.

Here is my 10 Steps to Blogging Success...

disclosure: this post contains some affiliate links

Pine Nut Pesto

by 5 Comments

Pine Nut Pesto

This vegan Pine Nut Pesto Sauce is absolutely divine. The texture is like velvet. Rich and creamy, yet totally fragrant and bright. The flavors are basil, garlic, lemon, plant-based Parmesan and of course those nutty, buttery pine nuts. This is a super speedy sauce that will make any boring 'pasta night' into something to crave...

ingredients for pesto
Pine Nut Pesto
These pretty bowls are by East Fork.

Pine Nut Pesto.

I stopped making pesto sauce with pine nuts a long time ago. I remember being at Costco and noticing that a medium-sized bag of pine nuts was something like thirty dollars. then I started noticing how pine nuts were very expensive at just about every store. Pine nuts are still a luxury item. I paid around ten dollars for my medium-sized bag from Whole Foods. But the good news is that a little goes a long way! This recipe calls for only ½ cup of pine nuts, and you can definitely taste their unique, buttery, nutty flavor.

Picking up the 'richness' slack in the ingredients department is the olive oil. If you can, use something with a high quality flavor. Something that Ina Garten would call 'good olive oil.' you will definitely taste the flavor of the oil in this sauce.

fresh basil

Can I reduce the oil? Sure! You can always make tweaks to pesto. The flavor and texture will vary, but you have that option. IF you reduce the oil, you will want to replace that liquid with a bit more pasta water. In turn, your sauce will be less rich, but still doable.

Fresh Basil. Fresh basil is so important for this recipe. You want to choose basil leaves that are perky green and fluffy and vibrant. Any leaves that are blackening or seem wilted will not be good for pesto sauce.

Which dried pasta to use? You can use any pasta variety you'd like. I love a basic spaghetti. Or something like a penne works very well too.

vegan pesto pasta

Make ahead? You can make this pesto sauce up to a day in advance for best flavor. I actually had a bit set aside to see how it fared the next day and it was great! I drizzled it over top an Amy's frozen vegan pizza. So good!

Other Uses for Pesto Sauce?

  • Drizzling over pizza
  • Salad dressing or topping sauce
  • Sandwich drizzle
  • Toss roasted veggies in it
  • Over top roasted potatoes
  • Pesto Lasagna - using pesto in place of marinara sauce
  • And yes, any pasta
bowl of pesto pasta
pasta on a fork
pine nuts
pasta with pesto sauce meal
pesto in a bowl
pine nut pesto
Print Recipe
5 from 2 votes

Vegan Pesto Sauce

This ultra-creamy and rich pine nut and fresh basil pesto sauce perks up just about any variety of pasta. Vegan, dairy-free.
Prep Time5 minutes
Cook Time7 minutes
Course: Side Dish
Cuisine: American
Keyword: basil, pasta, pesto, pine nuts, sauce
Servings: 4
Calories: 306kcal
Author: Kathy Patalsky

Equipment

  • blender

Ingredients

  • 1 ½ cups fresh basil rinsed and packed
  • ½ cups pine nuts
  • 2-4 cloves raw garlic
  • ¼ cup fresh lemon juice
  • ⅓ cup olive oil extra virgin
  • ¼ cup Parmesan vegan
  • ½ cup spinach packed
  • ¼ - ⅓ cup 'pasta water' or regular warm water
  • ½ teaspoon pink salt
  • ⅛ teaspoon black pepper

Instructions

  • Optional: Lightly toast the pine nuts on a warmed skillet over high heat. Toast in a dry pan for just about a minute, or until a few edges start to very lightly brown.
  • Add the basil, spinach, EVOO, pine nuts, lemon juice, Parmesan, salt, pepper and pasta water to a blender.
  • Blend from low to high for about 2-3 minutes, until perfectly smooth. Add another splash of pasta water if you want your pesto thinned a bit more.
  • To add to pasta: Cook pasta. Pour the pesto into a skillet over medium heat. Allow the pesto to gently warm for two minutes. Add the cooked pasta. Gently toss, still over low-medium heat. Turn off heat and serve.

Nutrition

Calories: 306kcal | Carbohydrates: 4g | Protein: 5g | Fat: 31g | Saturated Fat: 4g | Cholesterol: 4mg | Sodium: 395mg | Potassium: 164mg | Fiber: 1g | Sugar: 1g | Vitamin A: 875IU | Vitamin C: 9mg | Calcium: 99mg | Iron: 1mg

Pin it for later:

Pine Nut Pesto

Craving another pasta dish? Try my Chunky Veggie Pasta Sauce. Or check out my restaurant-style skillet pasta technique.

Enjoy!

Pine Nut Pesto
Pine Nut Pesto

Green Apple Ginger Celery Juice

by 3 Comments

Green Apple Ginger Celery Juice

This spicy Green Apple Ginger Celery Juice is my go-to for a hydrating morning drink. It is especially helpful for me right now since the air quality in Los Angeles is still not great from the wildfires. I have asthma so I have to be extra careful about taking care of my lungs. And for some reason spicy ginger juice has always helped when my lungs start to feel cranky. But even when I feel great, this juice is awesome.

green juice

This is my current fave drink to start the day. Come sunrise, I pop out of bed and crave it's vibrant, sweet, spicy, mildly grassy flavor. Sometimes I add more celery to make it less sweet, and other days (like today) I add extra ginger for more spiciness. I also love the boost of vitamin C this recipe brings.

Get the recipe and a few breathing wellness tips + products I use..

fv meals

Quick thank you to everyone who has purchased a Finding Vegan Meals kit in the first few days of launch! I am so excited to have you guys in the private Facebook group and help you eat more plants, get inspired and organized or even try vegan for the first time. Please remember to order before the $10 coupon code ends in a few days (find the promo code in this post). Also snag my menu + recipe +inspiration-packed Holiday Guide for FREE before 12/1. Seriously, everything you need for a vegan Thanksgiving (and December!) is in this 40-page guide. OK, now onto this juice...

green juice ingredients
four ingredients for my fave green juice
ginger
ginger root: looks like lungs, and helps my lungs! Interesting...

Raw Ginger! Love this stuff. Ginger root kinda looks like mini lungs, yes? Funny how that works.

Green Apple Ginger Celery Juice
bright green juice, love it
Green Apple Ginger Celery Juice
cayenne on top is optional

The one caveat for this recipe is that you will need a juicer to make it as a juice. You could absolutely blend this into a sort of smoothie, although celery can be a tricky blend since it is so stringy. If you want to blend a ginger-green smoothie, I would sub out the celery and sub in some spinach. I would also add in a few splashes of water. For the ginger, you would need to microplane the ginger to add to a smoothie - for best texture outcomes. Apples blend pretty well - just chop well to prep. And as always, use a high speed blender when possible. But yes, making this 'juice' into a 'smoothie' is possible.

Breathe Well. So as I mentioned, I keep lung health high on my 'wellness' priority list due to my asthma. Thankfully, my asthma is well-controlled. And though I had a flare up a few years ago that required me to go on a daily inhaled steroid - I was able to go off those meds and now I just manage things by taking precautions in my own home -- and being extra careful with allergens and air conditions when I go out or travel. And with the horrific wildfires messing with air quality in California, I wanted to bring you guys this recipe and a few tips ASAP.

Quick note, of extreme importance: Breathing problems are nothing to mess with. If you or someone you love is having trouble breathing, don't wait, call your doctor or head to an ER or urgent care facility, ASAP.

Also a quick note regarding the fires: I want to put this out there in the universe: THANK YOU to every first responder and firefighter caring for the people and animals affected by these fires. (And all natural disasters, really.) - My heart is broken for so many animals and people and places, but seeing the rescue stories brings some light to a very dark thing. I hope everyone closer to the fires is safe and on their way to healing. If you want to help, there are so many funds to donate to. One that I found is for the Chico Animal Shelter. They actually have an Amazon Wish List set up, which makes it super easy to buy something for them. They are handling many of the animals from the Camp Fire in the Northern California Paradise/Chico region.

Let's all hope the forecasted rain in NorCal (and maybe LA) on Wednesday is a downpour.

Green Apple Ginger Celery Juice with cayenne

But aside from exceptionally bad conditions like wildfires, for just maintaining lung health, for me personally, these are five things that have helped..

Allergy + Breathing Wellness: 5 Things that Help Me..

1. Air Purifiers. So important! Invest in at least one really good air purifier. We love out IQ Air (tip from my allergy doctor - he has one in his office) and also mini Austin Air machines. Rabbit Air is also great.

2. Keep Pets out of the Bedroom. This is a challenging one! But if you have bad allergies or asthma, you may want to at least 'try' it. I never though we could do it, but it works out ok... We have done this for a few years now. It's not 100% by any means. They still dart in and do a few laps around the bed on a daily basis, just to rebel. I happily chase them out. And sure, they come in on some mornings - usually after meowing a bit too loudly at the door -- and we cave. But for the most part, they sleep in their little beds right outside the door. I will say, I have noticed a difference since doing this since - technically - I am allergic to cats. They love this cat bed.

3. IQ Air Visual Monitor. I love this thing!!! I bought it just a few months ago when we needed to track our outdoor versus indoor air quality and I love this thing. It gives you an accurate reading for your air quality, humidity, CO2 levels and even particulate levels. I love seeing how things like cooking and even opening the windows effect our indoor air. Plus, the App is really great -- and you can download the App for free in the App store to view all the global data from IQ Air. IQ Air Visual on Amazon.

4. Ginger Juice + Today's Recipe! Seriously, ginger shots and spicy juice for some reason always helps me. I cannot really explain it and maybe it is just me! But it helps. I think it moves around the mucus that may be building up in your lungs. One thing I noticed is that ginger sure does look an awful lot like little lungs! I love that whole theory that foods that are good for certain parts of your body actually look like that body part... like walnuts and your brain, etc. Other foods that I have found help me: breathe easy tea, apples, a bit of caffeine from matcha, foods rich in magnesium, rooibos tea, spicy brothy soups and high-enzyme fruits like pineapple and kiwi.

In regards to why ginger helps... My friend Abby has some really cool info on her Instagram about how amazing ginger is for respiratory problems. Abby says, "..ginger contains chemical compounds that help the lungs function and improves blood circulation.." See the full quote on her post. PS. If moved, follow Abby on IG for inspiring content.

5. Exercise in Good Air. Around the time when my lungs were bad a few years ago, i was only exercising indoors, around my cats. I noticed that doing this really inflamed my lungs. I also notice that if I play tennis or run outside on humid or poor-ish air quality days I don't feel so great. So I always work out in gyms or yoga studios etc with GOOD air quality. And I try to minimize exercise around my kitties to strength training and basic 'dance parties of one.' You may have seen those in my Insta-stories.

Tips When Traveling. So those are just a few things that help me feel good. I also always make sure the hotels I am staying in when traveling are not dusty -- or have wood floors. I always request allergy-friendly bedding in advance too. And I try to stay super hydrated when on airplanes. Hot tea is the best. Running a steamy shower upon check-in is also a good idea for me. You just never know about allergens and asthma when traveling so ALWAYS bring some medication like your inhalers - or whatever. I always bring my inhaler even though I haven't used it in years. With asthma, you can never be too careful.

Anyways..... even if you have perfect lungs this juice is pretty dreamy and feel-good. The bright sweet-tart flavor is energizing and fun.

green juice

I am definitely on a juicing kick right now, and this is basically the only juice I have been making. I also like beet-ginger once in a while too. That pink color is irresistible.

What Juicer Should I Buy?

I have owned many juicers guys. And these are three I can personally vouch for:

1. Breville. This is one of the more reasonably priced - all around good - juicers. It is more high speed than a "slow juicer" but it still does a good job and is easy to find. Breville on Amazon.

2. Hurom. This is the juicer I use now. I received one as a housewarming gift from one of my PR company friends and I am so grateful for that. I didn't think I that into juicing anymore until I received this gift. And since ONE juice in LA can cost $9-10, this thing is saving me a ton of cash. Hurom on Amazon.

3. SuperAngel. We bought one of these super fancy juicers about ten years ago. It is currently in storage, but I still LOVE it. It is heavy duty - all stainless steel parts and will likely last forever. So that's pretty cool. SuperAngel on Amazon.

There are others out there too, but these are the three that I have personally owned.

This is my current juicer... Hurom. It's an investment juicer for sure, but is definitely a winner. It works great and is easy to clean. It has about6 parts I have to take apart after each juicing sesh, but they rinse off under hot water super easily. Takes me just a few minutes to clean-up.

juicer hurum
This is an incredible juicer - Amazon

And you might remember, when I started my blog I wrote a lot about juicing!!..

- My Juicing at Home 101 Guide Blogpost
- My Juicing Project - some cute Nelly pics in here
- Ginger shots
- Rainbow Juice
- My Super Angel review
- PinCelCarGin Juice
- Green Juice 101

green juice
Print Recipe
4.86 from 169 votes

Green Apple Celery Ginger Juice

This spicy juice contains vibrant lemon, warming ginger, hydrating celery and the tart sweetness of green apple.
Prep Time5 minutes
Cook Time5 minutes
Course: Drinks
Cuisine: American
Keyword: celery, ginger, green juice, juice, pineapple
Servings: 1
Calories: 130kcal
Author: Kathy Patalsky

Equipment

  • juicer

Ingredients

  • 1 small green apple
  • ½ bunch celery
  • 1 lemon squeezed
  • 1 knob ginger
  • pinch of cayenne on top to serve optional

Instructions

  • Prep your ingredients by rinsing the celery very well. Remove any grit. Slice off the rooted end of the celery and any dried out ends. Slice the apple. Rinse or scrub the ginger. Juice the lemon.
  • Juice through your juice press: apple, celery, ginger and lemon juice.
  • Pour the juice in serving glasses. Add a pinch of cayenne on top. to serve.

Nutrition

Calories: 130kcal | Carbohydrates: 36g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 20mg | Potassium: 396mg | Fiber: 8g | Sugar: 22g | Vitamin A: 188IU | Vitamin C: 66mg | Calcium: 39mg | Iron: 1mg
Green Apple Ginger Celery Juice pin

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disclosure: this is not a sponsored post, but this post contains affiliate links to Amazon. The Hurom juicer, picture, was gifted to me.

My Philosophy: Food + Life

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Hop to my about page for all the basics. But when it comes to My Philosophy on Food + Life...

Why Vegan?

I went vegan around 2001. This post helped me reflect on when I went or discovered I was a veggie-eater at heart. Thanks Jurassic Park! Animals are the main reason why I went vegan, though I have been vegetarian since high school. I do not consider my "vegan diet" to be a diet. It is just the way I eat. I always say..

"Veganism isn't a diet. It is a choice your heart makes."

- Kathy

Marrying a Non-Vegan (at first!)

I married a non-vegan, though he slowly started to change his diet as he experienced what vegan really looks like! We dined at vegan-friendly restaurants in NYC while I cooked vegan meals at home - and soon - he was into it!

Flash forward, and today he is almost vegan - he eats fish on occasion. It has been pretty cool to watch him enjoy vegan food so much, watch documentaries with me and slowly transition away from animal products - in a no pressure environment. I wish everyone could be exposed to a plant-based diet and start to realize that you truly won't miss anything these days!...

Vegan is Easier These Days

The truth is, eating more plants and less animals is a choice ANY person can make for themselves. Especially in today's modern world with 'faux meat and burgers' - vegan cheese and vegan ice cream too. Start small if you need to. Try a few vegan recipes from this site, my books or other recipe blogs. Even committing to Meatless Mondays or eating vegan two or three days a week is a super upgrade for yourself, the planet and animals.

"Eating vegan two or three days a week is a super upgrade for yourself, the planet and animals"

- Kathy

Eat to Thrive.

When it comes to my philosophy on food.. I personally feel my best eating a plant-based diet. I fill up on fruit and veggies - all day long. That is my #1 secret to healthy eating. When I eat more hydrating, fiber-rich plants (like fruit and veggies) - I just feel better. And I don't even think about nutrition. Really. Vegan does that for me. I can eat desserts, snacks, fried food, whatever I want because I know my plant-based diet is naturally packed with good stuff.

Healing Through Food.

And I am extremely proud of my journey with food. Having struggled with an eating disorder through senior year in high school and most of college, I take every day as a huge blessing. There were years when I truly thought I would never feel good - healthy and happy - and be able to eat in a carefree and nourishing way again. To thrive. I didn't think healing was possible when so much damage had been done. But our bodies are so resilient!

It took many years, but to anyone struggling - never lose hope and keep fighting for your own health and happiness. This world is so messed up when it comes to food and beauty and self esteem. It takes a strong person to fight for their own authentic wellness inside themselves - and to acknowledge true beauty from things like love, generosity, patience, passion, intelligence, strength, compassion, creativity and joy.

Creative Side.

I am a creative worker. I create content and share stories.

One of the coolest things I have done in my career was to step outside the lines of "blogging" and embrace my love of fiction writing by enrolling in a screenwriting program at UCLA. I now have a new creative skill! I cannot wait to see where my screenwriting work takes me and how I can merge it with the stories I've told and things I have experienced as a blogger.

When it comes to my philosophy on food and life, I definitely include mental and intellectual wellness in there. Creative activities are one way to flex your mind and spirit in the same way you might workout your body.

You guys.

A highlight of my work is interacting with readers who tell me how small plant-based shifts in their diets have improved their lives, and just felt like the right thing to do. Improved wellness! Physically, mentally, spiritually - for themselves and for the planet and animals.

But 100% - everyone is welcome here. Even if you haven't eaten a salad in weeks or don't have a clue what tempeh or nooch is. You don't have to be vegan to be welcome to try my recipes.

Start Small. Change Takes Time.

If you are here reflecting on your own diet and wellness, looking for an upgrade or just some inspiration, remember to be kind to yourself. Show yourself compassion. And remember that perfection is overrated - and really, doesn't exist.

Wellness is a day-to-day journey.

The more feel-good habits you can collect and take part in on a routine basis, the better. And one day you wake up and realize you feel better from the inside out. Never stop listening to your body.

My Best Advice.

Like a magic potion, an anecdote, in a sparkly bottle. My saving grace, l a u g h t e r. I believe laughter and humor are of supreme healing + uplifting value in times of both joy and stress. To laugh is to be free. Give me some Friends re-runs, a funny 90's movie or a big batch of Garfield comics any day.

To laugh is to be free.

- Kathy
*Dubrovnik, Adriatic Sea

Pets Make Life Better.

My philosophy on food and life wouldn't be complete without my furry friends. I honestly don't think I would have this career without my cats. Working from home can be lonely and there is a lot of "in your head" moments as you work creatively. Cats take me out of my thoughts (ha, that's both good and bad!) and bring lightness to my day. Not to mention all the kitty snuggles are totally mood-boosting.

Pets = wellness must have -- for me

Sochi cat, nap scientist, lead meow-er - famous for his late-night shows, cat treat connoisseur, professional couch cuddler, finder of sunbeams.
Mr.White, head-of-household, cat-in-charge, cat toy pouncer, lead investigator, CEO, present bringer, supreme arm-held cuddler.

And I never forget miss, Nelly. Cats hold a special place in my heart. And yeah, they make the best interns.

Travel: Some of my Fave Places...

Adventures are a huge part of my life. And I'm not just talking about plush vacations and beautiful scenery. Adventures where you learn, open your mind, challenge yourself, conquer a fear and try something new. Getting outside my comfort zone has helped me grow so much over the years.

Dubrovnik, Croatia (aka King's Landing..)
Lucerne, Switzerland..
*Dubrovnik

I hope you loved reading about my philosophy on food + life! Hop over to my About Page to learn more. Or browse my personal posts or wellness section.

More Vegan Topics to Browse:

A Natural Deodorant that Actually Works?

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What is the best natural deodorant?

I remember the first natural deodorant I ever tried. I think it was clear, like a sticky bar of glycerin soap. It made my skin feel gooey and at the end of the day I could definitely tell - wait, this stuff doesn't work.

"Wait.... this stuff doesn't work."

And thus, natural deodorant had a very poor reputation in those early days - and for good reason. If it was working for you, you probably didn't need deodorant all that much.

I tried the crystal deodorants next. I mean, who doesn't want to rub "crystals" all over your armpits, right? But I wasn't a huge fan of those either.

Wait, why should I use Natural Deodorant?

After some googling, I found this to be a pretty good explanation for one reason why traditional aluminum-containing deodorant may want to be avoided..

"Aluminum-based compounds are used as the active ingredient in antiperspirants. These compounds form a temporary “plug” within the sweat duct that stops the flow of sweat to the skin's surface. Some research suggests that aluminum-containing underarm antiperspirants, which are applied frequently and left on the skin near the breast, may be absorbed by the skin and have estrogen-like (hormonal) effects. Because estrogen can promote the growth of breast cancer cells, some scientists have suggested that the aluminum-based compounds in antiperspirants may contribute to the development of breast cancer. In addition, it has been suggested that aluminum may have direct activity in breast tissue."

avatar

- cancer.gov

link

...this article goes on to say that "no studies to date have confirmed any substantial adverse effects of aluminum that could contribute to increased breast cancer risks." I'm not a scientist, so I don't know the most up-to-date research. Penn Medacine tries to tackle the myths vs. reality question as well. Also citing 'mixed and inconclusive' studies is another myth-busting article from Mental Floss. I was actually finding it challenging to find PRO-natural deodorant references! Then this article in Time brought me back on track to some of my views on the need for natural deodorant...

"Over 50% of breast cancers start in the upper outer quadrant of the breast local to the underarm region,” Darbre says. While that’s not proof aluminum is to blame, breast cancer incidence tends to align with use of products that contain the metal. Especially if you shave under your arms, applying a product containing aluminum to that broken skin could be bad news, Darbre says."

avatar

- Time

link

Natural Deodorant for me, thanks

So yeah, I am 100% on team natural deodorant. While I still use 'traditional' aluminum-containing deodorant from time to time (when in a bind or just feel like I really really need something super strong for an event) I definitely use my fave natural version on a daily basis. These days, I seek out brands that are using plants instead of chemicals - essential oils instead of chemical fragrances and on and on.

Natural Deodorant: Revival.

Let's try this again...

I'm not sure when exactly, but suddenly natural deodorant had a revival sort of moment. Along with everything in the clean beauty category. People were hungry for chemical-free, more plant-based options for their skin care, makeup and yes - deodorant.

The first one that kinda worked..

I think the first natural deodorant that I ever tried that kinda worked, was Primal Paste. But you had to apply it by scooping up a clump of this hard, waxy gunk and rubbing it into your armpits. Uh, no thanks. I just couldn't get into it.

Note: These days Primal Paste comes in a variety of non-scooping options. So definitely check it out if you are curious about them. I know people who rave about PP.

My compromise for a long time..

So for a long time, I either did no deodorant - days when I wasn't really going anywhere or doing much that inspired stress or perspiration - and on those busy - 'I need a good deodorant' days I went back to my old standbys that I knew would work - Secret Clinical Strength - or whatever I found at the drug store that was a mini travel size because it took me a good year to go through a full-sized product.

Then, once again, I decided to try a few new things on the market. I tried Lavanila. And it's charcoal-mask product. I didn't adore their deodorant. But I love, love (and frequently buy) their detox mask. If you feel like you have been extra stressed lately or just have stinky armpits that take you by surprise, try this. I feel like it brings you back to neutral in terms of armpit zen.

The first deodorant I ever really raved about here on the blog was by Milk Makeup. It was simply called, vegan deodorant. It had this tingly warming sensation and for me, it worked! I loved it! But then, for some silly reason, I couldn't find it anywhere. UPDATE: I did find it on Amazon. Even though I used to always buy it at Sephora. And it's sold out at a few other places too. Weird.

My Current Favorite Deodorant...

Feeling defeated every time I reached for a new natural deodorant on a store shelf, I gave it one more shot. I tried Schmidt's. It has a thick, coconut-based, heavy sort of texture. It is pretty opaque white, but it feels good on - and for me - it really works!!

And bonus, the "fragrances" they use are not harsh at all. Like, they are actually really nice. I used to be a 100% fragrance-free kind of girl when it came to deodorant, but Schmidt's aromas appeal to me.

Natural Deodorant Favorites....

Now to be clear, I have not tried every product out there. So here are a few more "best of" lists - and yes, Schmidt's is on both of them!

A few more options to browse...
Allure's List of the best Natural Deodorants
NYMag's List of the Best Natural Deodorants

So now you, please let me know what your fave natural deodorant is!

12 Feel-Good Food Patterns

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kathy happy beach

Humans are natural pattern recognizers, says science. Well since I mainly write about food and culture and wellness and life, but mostly food, I wanted to share My 12 Feel-Good Food Patterns that I have recognized in my own life -- and a few I'd like to drop....

Labels Are So 2019. Wait, what? Ok, go with me here. I'm looking towards the future. 2020 and beyond. What will food + "diets" look like, sound like? Society loves hashtags, but we hate labels. At least that's what it feels like lately. "I don't want to be boxed into a food label." Is what I've heard so many people and bloggers say the past few years. Some people have even "left" veganism with this sort of mindset. And you know what, I don't really blame them. If you feel boxed into a diet or label that doesn't work for you, well then, you need to step out.

When it comes to food, we often talk about restriction as being a bad thing. And what is a label? A sort of restriction. So personally, I think nixing "labels" when it comes to food is a great thing. And maybe even trying out my less-cool word than hashtag - patterns.

But Wait, What About Vegan? It's a word I use to describe my lifestyle, based on the patterns and habits I choose/see in myself. Those choices are influenced by my body, my life experience, my values and my emotions.

Funny thing, I landed on veganism not by saying, "I'm going vegan!" But by spotting my patterns and concluding, "Hmm, I'm eating like a vegan does, weird. I guess that's me then." Granted, this was back in 2001, I was still reading my email from AOL - and nope, not a single vegan blog on my radar. Shoutout to VegNews (founded in 2000). Back to my point, if you feel stuck or confused, don't obsess over labels. Just focus on awareness.

Labels and diets and rules and categories of eating are complicated these days. Keto, Paleo, Gluten-Free, Vegan, Pescitarian, Vegetarian, Beegan, Plant-Based, Raw, Whole30, WW, Cavepeople, Aliens, Robots. It's enough to make your head spin.

But I promise, the actual food part is easy. It's just food.

If you are just getting started on figuring yourself out, do this: Try a bit of everything. Then continue to do whatever feels right, what you find "works" for you - body, heart and brain. And by brain, I mean education/common sense.

Nutrition Education Matters, but.... Our educated brains know to avoid five chocolate bars for dinner. Our educated brains also know that adding spinach to our sandwich is probably a good move, nutrition-wise. But here's where it gets so messy these days. We all look to doctors, scientists and dietitians for nutrition advice. And oftentimes, even they can't all agree on what is "healthy." So yeah, it makes sense to feel a little confused about food.

So what do we do?..... All we can do. Try our best - and keep learning and staying aware of our bodies and minds. Watching for patterns.

Why should you care about my food patterns? Look, what works for me may not work for you, but it's still helpful to observe others. Especially those - like me - who have been through a lot when it comes to food. I've done the full world tour so to speak. My journey may not be yours - my body may not be yours, but then again, maybe they are similar. And that's enough to gain some insight into your own journey.

And that's why food is such a hot topic. We all love sharing what works for us and listening to others. And in turn, maybe even noticing some PATTERNS for what works for a lot of different people. Then in turn, using science and research to backup those claims. It all comes back to patterns, guys - and science. Jessie Pinkman was right.

So am I a Nutrition Expert? Nope. But I know a lot about food and dieting and plant-based nutrition and wellness at this point in my life. And it helps that I have a B.S. in Health Promotion, which included a hefty amount of nutritional sciences back in school. And I love staying up to date on nutritional research and studies. I read a lot. I listen to my fave doctors, dietitians and people I respect when it comes to food.

But even with the true 'experts', nutrition + food isn't black and white. It's a spectrum. I strongly believe that every body needs different things - but in all the messiness, there are patterns to tune into. That's why I wanted to write this post. I want everyone to notice their own patterns.

Food + Wellness is a lot of Trial and Error. I've failed a lot. And failing is the best teacher. I've evolved, grown, healed because I've tried and failed and tried again. And eventually found some winning among the mess of cookbooks, articles, doctors, overeating, undereating, high energy, low energy and everything else.

I've come a long way from counting calories, starvation diets, keto-diets, no-carb diets, over-exercising and everything in between. If it was a "thing that helped you lose weight" I probably tried it. My late teens and early twenties were a shitshow when it came to "how the heck do I eat???" Toss in poor body image and self esteem issues and you have a train wreck sitch' going on. But really, I don't regret any second of it. I learned so much and today, I have so much empathy for people struggling with food issues.

These days I am so freaking confidant and proud of the way I eat and my relationship with food. I seriously wish I could hug every person on a starvation diet or struggling in any way with food and tell them that it can be better. Keep going. And remember, when mental health starts to jump in, it's probably not about the food. So take care of your emotions and voices in your head and people around you 'syaing things' to you - before you even try to "eat right." Please, don't skip that part.

...and to pivot off of that. "Healthy" doesn't mean thin. Nope. Again for those in the back, "healthy" doesn't mean thin. Focus on feeling good and loving your body, rather than fitting into those skinny jeans with the tags still on, in the back of your closet. Health is sooooo much more valuable than "skinny."

Body image and food issues: Get help if you need to. You can feel good again. It took years and years for me, but it is possible to heal and find the balance and healthy set point we all crave. And if you go through a rough patch, don't freak out. Just keep doing your best. And if it's really rough, get help. It's out there.

Ok, ok, enough lead up. Here they are...

My 12 Feel-Good Food Patterns

1. I Eat A Lot of Fruit.
Ask my husband. I am a fruit monster. Fruit is one of my most favorite things. I usually add blueberries (frozen) to my breakfast, then maybe a fruit snack during the day, but night-time, after dinner is actually when I eat most of my fruit for the day.

Now back in the olden days, I read all these "food combining" articles that would gasp in horror at the thought of eating fruit after a large meal. Or at the amount of "sugar" in fruit. I still remember one celebrity who I once saw in some nutrition video in the 90's saying that she doesn't eat much fruit because it's basically just water and sugar. I mean, fruit is so rich in antioxidants, phytochemicals and electrolytes like potassium.

And you know what? I feel great eating fruit after dinner. And during the day. And when I travel. So I keep doing it. In the summer months, it's usually peaches or strawberries. Two to three peaches or a pint of strawberries. Then once fall hits, I switch to a giant apple (or two.)

I also add a lot of bananas to my smoothies and love kiwis, mardarins and tart and firm grapes.

So yeah, long story sort, I eat a lot of fruit.

2. Treat Everyday.
I eat dessert everyday. Really. Along with my after-dinner fruit, cookies, a brownie, wacky cupcakes, peanut butter cups or a vegan ice cream bar. I have an after-dinner sweet tooth for sure. The funny thing is, I'm not big on eating sweets during the day. Aside from a giant chunk of dark chocolate in the afternoon or a 'sweetish' granola bar or baked good, I rarely eat "treats" when it's daylight. Call me a dessert vampire I guess.

3. Light-Portioned + High Impact Lunches.
Once my brain and workflow starts going, I get on this energy wave that doesn't really like to stop for lunch. So on most days, I eat a light lunch. And by light, I don't mean low in calories, I mean light as in, doesn't feel like I need to lay down after eating. I focus on nuts, healthy fats, carbs and for me, even salt and dark chocolate. Chocolate is a food group, right? Avocado toast, a smoothie with nuts or seeds, a platter of vegan cheese and crackers, carrots and hummus. I will also make leftovers or when it's cold outside, soup. And sometimes, a spinach-stuffed grilled cheese sandwich. Swoon. But in general, a large portioned lunch tends to slow me down a bit. Not a bad thing, but hello siesta! So on workdays, I crave high calorie, low bulk foods.

Side note: This could also be because often times I am shooting recipes in the morning and afternoon - and taste-testing. So a formal lunch never happens. Just a lot of mini bites, tastes and nibbles.

4. Chugging Water.
I don't drink water all throughout the day. I tend to take a 'water break' around noon and chug a giant glass. It does the trick for me to help me feel hydrated.

5. Big + Predictable Breakfasts.
I used to skip breakfast because it just make me feel more energized. But then I'd be starving and ravenous by lunchtime and devour a large meal. Then what happened?? I felt soooo tired. The exact thing I was trying to avoid in the morning. It was a silly cycle that I'm glad I have worked on. So I found a great compromise. I eat a nice-sized, nourishing breakfast, like clockwork, every day and then lunch isn't ravenous at all. Breakfast of right now: Right now I am into blueberry oatmeal and a giant soy latte. Matcha or espresso.

Another thing about breakfast is that I absolutely make the same thing every day for weeks on end. I change up lunch and dinner, but breakfast is always the same. It makes things easy. Right now, as mentioned, I'm into oatmeal. Before it was breakfasts sandwiches. And for a while it was waffles. Sometimes it's bagels and sometimes it is toast (avocado, mushroom or nut butter.)

6. How You Eat | Mood | | Pleasure | Feelings Matter

Food is important, sure. But sometimes I notice that the mood, excitement and how I feel around food is even more so. Eating with family or friends. Being cozy. Using my fave bowl or mug. Feeling happy that I made something from scratch. Eating something that reminds me of something fun. Health and healthy eating is about way more than what's on the plate. And I definitely make a habit of doing this.

My pattern is that I embrace cozy food moods. Happy moments. Sometimes I eat a bowl of cold cereal at midnight because it just feels fun. Or popcorn with a movie on a Saturday afternoon. Baking cookies and eating them with fave people. Or pizza - as greasy and carb-y as you want - on a Friday night. Those things feel 'healthy' to me! Food is about more than "nutrition." True story.

Mindful eating, pleasure in what you are eating and all that jazz. This article touches on it.

7. Not Eating Animal Products.
Shocking, I know, since I have two vegan cookbooks, a site called FindingVegan, and have published plant-based recipes here on HHL for twelve years. But yup. Not including animal products has been a pattern that makes me feel good from the inside out. And it's worth noting that I don't have to eat vegan. I don't have to nix dairy and eggs and bacon and fish from my diet. That's not a rule.

Really, I can eat whatever the heck I want. And many of my fave people still eat these things. Heck, I used to eat those things! But for the past sixteen or so years, I choose to not eat animal products, simply because my life experience, personal perspective on food, the planet and (mostly) animals, has brought me here. To a place of being able to say: "Yup! A food pattern of mine is to not eat animal products." I guess that makes me vegan. But really, it just makes me me.

Oh and this.. I personally eat local honey. It's a pattern. It's an animal product. And yup, I'm still a proud member of the vegan community.

8. Chocolate.
I usually have one chocolate thing a day. A tiny nibble of dark chocolate in the afternoon, or something rich at dessert. Sometimes I make a chocolate smoothie and sometimes I have chocolate mousse on hand. I guess I really do crave that flavor!

9. Tea, Tea, Tea.
Tea time! Yeah, we do that in our house. At least a few times a day. It's a nice way to slow down and drink something warming. I only drink herbal teas. My faves are rooibos, chamomile (at night), hibiscus, dandelion and peppermint or ginger.

10. Warm Dinners.
though I love a giant raw salad at a meal. I tend to want warm dinners. Soup, skillet tofu, chili, pasta, pasta, pasta, rice, beans, sweet potatoes. I just crave those warm, cooked foods for dinner. It feels like home. And most of my fave comfort food dinners are cooked, warming foods. Mac + Cheese, Pasta, stuffed sweet potatoes, broccoli soup, risotto, lasagna, enchiladas and more.

11. Go-to Snacking.
I snack on the same sorts of things every day. Here they are: Baby carrots and hummus. Crackers and aged vegan cheese, fruit, raw nuts, smoothies, a homemade 'healthy-ish' cookie or bar, store-bought vegan bar or toast. Toast being avocado toast or nut butter toast. And when in doubt, PB+J it.

12. Greens All At Once.
I've noticed that I tend to load up on my greens for the day all at one meal. For example, a giant salad at dinner. A giant serving of spinach or broccoli at dinner. A big green smoothie at lunch. Or a giant serving of greens at lunch. I tend to pick one meal and focus on really loading up on veggies and leafy greens. That way, I get to kinda check that thing off the list for the day and not worry about whatever else I may be eating.

Now for the fun part....

5 Food Patterns I'd Like to Drop

1. Eating Too Late.
Sometimes we don't eat dinner until ten o'clock - or on a busy work or event night, even later. I keep trying to move that up. So eight o'clock is my goal for dinner. And heck, if I can pull off six or seven, I do it. Eating earlier is a goal of mine, but again, I don't really stress myself out about it. It's really more about what time I end up going to sleep as opposed to some food-myth-y rule about not eating after a certain time. The later I eat, the later I go to sleep. The less sleep I get. And at least eight hours of sleep = very good for me.

I also enjoy the midnight snack when my dinner gets pushed later. Midnight popcorn, cold cereal, fruit or treats do happen. I'm not hugely happy about ever eating that late though.

2. Overdoing Sugar.
When it comes to treats, remember this (I'm talking to myself here) - you can always add, you cannot take away! Seriously, when eating treats and sweets, slow is key. You can always have more later, but overdoing sugar is no fun for me. I don't feel great after that second giant brownie.

3. Forgetting to Eat Lunch or Eating Too Late in the Workday.
As said above, lunch is a quick thing for me. Especially when I am recipe testing or shooting food - I tend to just nibble whatever I'm making. But sometimes I literally forget to stop work and eat lunch. I have my most productive hours from noon-five. So I sometimes just need to power through a project. Fun Fact: I actually set a notification on my Alexa to remind me to EAT at 2pm. Don't laugh, but it's real. And it helps! If I forget to eat lunch, it is suddenly 5PM and I'm starving, hangry and just want to plop on the couch until dinner.

Also note. When I skip lunch, I always and I mean always tend to eat more at dinner. And eating too much at once never makes me feel great.

4. Not Drinking Enough Water.
Back to #4 above, if I forget to do this, I'm screwed and end up feeling dehydrated at the end of the day. So yeah, like everyone else, I'm trying to drink enough water daily. I just feel better when I'm well-hydrated.

5. Take-Out.
I write recipes and cookbooks and food articles for a living. So the take-out shame I feel is real. So real. But we have a serious take-out habit here in LA. From Veggie Grill to Sage and more. Vegan takeout is so much fun. And so yummy! But like everyone else, I'm trying to cook more meals in my own kitchen because they always taste the very best.

So there you have it! My little personal inventory on my food patterns. If you have a few minutes today, I encourage you to take a look at your own patterns. What are you proud of? what would you still like to improve or add or remove? Don't judge too much, just assess. Consciously understanding how you eat is the first step to feeling better about how how you eat.

We're literally all just doing our best and want to feel our best and be our most happy + productive and fulfilled. So don't judge yourself, just assess. And keep going. You're doing great.

Some experts in nutrition that I adore...

Ginny M, Gena H, Carlene, Dr Barnard, Alex, Julieanna H, Alexis, Dr Fuhrman, Abby L, and many more that I can't think of right now!

Looking for even more of my food patterns? They are all over my Finding Vegan Meal Plans.

Pin it for later!


Mushroom Avocado Toast

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Mushroom Avocado Toast

This is what happens when you take two of my toast faves and join them together. Mushroom Toast + Avocado Toast = today's recipe for Mushroom Avocado Toast. This super easy and simple recipe is packed with flavor and is delicious as a quick lunch, brunch or breakfast. I love this toast paired with a matcha latte in the mornings. Watch me make it and get the recipe!....

mushrooms in skillet

Mushrooms are one of my favorite ingredients to work with because of their earthy flavor and hearty texture.

Which mushrooms to use?

You can use any mushrooms you'd like. Shiitake, crimini, enoki, oyster, maitake!

I use EVOO as the skillet base. Vegan butter would work too. Butter and mushrooms is a great combination.

Herbs like rosemary, oregano, parsley or sage are also options for adding more layers of flavor.

I add a hint of garlic - shallot or onion could also be used.

For the acid. I used a cider vinegar today, but balsamic vinegar is my favorite for mushrooms. Leftover red wine is also great.

For the bread, use something hearty, yet soft. I think sourdough is perfect for this recipe.

Mushroom Avocado Toast
This simple and flavorful vegan avocado toast is topped with warm skillet mushrooms and has a mildly garlic flavor. Mushroom Avocado Toast is perfect for brunch!

You want to add a bit of acid to the avocado too, so lemon juice works well.

And as always, salt and pepper to taste! Try using freshly ground pepper and a really nice coarse sea salt. Get really fancy with some truffle salt!

Craving some heat? Add hot sauce or red pepper flakes over top to serve.

avocado toast
Mushroom Avocado Toast
Print Recipe
4.78 from 99 votes

Mushroom Avocado Toast

This avocado toast is topped with skillet-caramelized mushrooms and has a savory, cravable flavor.
Prep Time5 minutes
Cook Time11 minutes
Course: Main Course
Cuisine: American
Keyword: avocado, lunch, mushrooms, toast
Servings: 2
Calories: 299kcal
Author: Kathy Patalsky

Equipment

  • skillet

Ingredients

  • 2 cups mushrooms sliced, any variety
  • 2-3 teaspoon extra virgin olive oil
  • 2-4 cloves garlic roughly chopped
  • 1 tablespoon balsamic or apple cider vinegar
  • salt and pepper to taste
  • 2 slices bread toasted
  • 1 avocado
  • fresh lemon – for the juice

Instructions

  • Warm skillet over high heat. Add the oil. When the oil is hot, add the garlic. About a minutes later, pour in the mushrooms. Toss in the oil a bit with a spatula.
  • Cover the pan with a lid and allow the mushrooms to cook for 1-3 minutes, just until tender and lightly browned.
  • Reduce heat to low, remove lid, add salt and pepper and toss the mushrooms a bit. Turn heat off and add in the vinegar. Toss. Turn heat back up to high and allow to burn off any excess liquid. Mushrooms should be lightly browned and greatly reduced in size by now. Turn heat off and let them sit in the pan while you prep the toast.
  • Toast bread and mash avocado into toast. Squeeze lemon over top.
  • Top avocado toast with warm mushrooms. Slice and serve.

Video

Nutrition

Calories: 299kcal | Carbohydrates: 27g | Protein: 8g | Fat: 20g | Saturated Fat: 3g | Sodium: 158mg | Potassium: 844mg | Fiber: 9g | Sugar: 4g | Vitamin A: 147IU | Vitamin C: 13mg | Calcium: 56mg | Iron: 2mg

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Interview: Sam Schacher

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sam schacher
sam schacher

Hey guys! I am so excited to be chatting with Sam Schacher today as my first interview in my HHL Healthy Happy Leaders Interview Series. This is a reboot to my popular Veggie Girl Power Interview Series, featuring inspiring names like Marilu Henner, Heather Mills, Portia de Rossi and more.


HHL Interviews. These interviews feature inspiring leaders who are making a difference for animals, people and the planet.

Sam Schacher of Daily Blast Live! Sam is a mother, and the host and managing editor of Daily Blast LIVE (a Nationally syndicated television show, that is also LIVE on FaceBook and YouTube). She is also the co-owner of Biren & Co. candles. And fun fact, we just happen to go to the same high school. Let's chat!...

First off, if you haven't checked out Daily Blast Live, you definitely want to! It is a real, honest, entertaining, LIVE conversation about the day's trending stories. You can watch it on your computer via DBL. I love playing it in the background while I am editing photos or doing other blogging busywork - like my website redesign.


Why She's Awesome. Sam has worked so hard in her career to have such a huge platform. She speaks up for animals and speaks her mind on issues she cares about. From sharing The Gentle Barn on Insta to her daily gig on DBL. And side note, Sam was a crazy-talented swimmer and beloved student in our Santa Cruz, Cali - AHS days. Some of my closest friends were on the swim team and I remember always hearing about how Sam was killing it and such a team leader and role model. She has a sparkle and sass that people are drawn to and I am so happy to be able to chat with her today!..

Healthy Happy Leaders Interview: Sam Schacher

Q: You just announced you are pregnant, with baby #2! Congratulations! How has your second pregnancy differed from your first?

Sam: Great question, I am VERY nauseas this time around. My Dr. diagnosed me with Hyperemesis Gravidarum, which my girlfriend said, “Sounds like a Harry Potter curse.” To which I replied, “Feels like one too (laughing).” Which is such an oxymoron, because it is such a blessing and miracle, and my husband and I are over the moon, and we can’t wait to see our daughter Sophie become a big sister; she is going to be the most caring big sis!

BUT I have to be honest, the constant nausea and throwing up have been brutal, especially at work doing LIVE TV. I have had to excuse myself from the desk to throw up, all the while LIVE on air. I have so much empathy for those who deal with chronic illness, it is debilitating and depressing, and to those mamas who deal with HG their entire pregnancy, I cannot imagine; they are warriors.

They are not alone, there is a whole tribe of women dealing with difficult pregnancies and knowing that at least gives me strength and understanding. I can’t wait to feel better, but in the meantime, it’s so worth it… and I focus on how the best of times are yet to come. I am very blessed.

Q: Why did you go vegan, and talk to us about your vegan pregnancy?

SAM: Initially I went vegan because I love animals so much. I have always loved dogs, and one day it just clicked: I started seeing every animal as my dog…pigs, cows, chickens, you name it – they all are sentients, feel pain, and don’t deserve to suffer. I no longer could contribute to their suffering. That was 13 years ago.

Now, watching how animal agriculture is one of the largest contributors to climate change, as well as the current devastation in the Amazon; I am also vegan for the environment. I am so encouraged by all the options for a plant based diet today; If you haven’t tried Beyond Meat burgers or sausages, let me tell you, you won’t miss meat one bit. And, I have had zero problems being plant based while pregnant, all my blood tests have been perfect, and were last time around as well with Sophie. Of course, I must be mindful to get all my nutrients, but doing it plant based has worked well for me.

Q: How vocal are you about veganism in your everyday life?

SAM: This is a tough one, because I want to lead by example, and not preach, and I find that works best. However, if I see someone state something inaccurate or insensitive regarding animals, I must speak up – especially when I am on TV. Animals have no voice, and in those situations, it is important to me to speak for them.

Q: What do you say to people who think harshly about vegans?

SAM: For the most part, people have been supportive, but that isn’t always the case: Why would you criticize or mock someone who is sticking up for animals, and who are trying to advocate for our planet? It makes no sense to me. I usually just shrug it off and ask why they feel that way? They usually don’t have any valid reasons and end up eating their words. And I will say, veganism is much more accepted today than when I first went vegan over ten years ago. Back then, people didn’t even know what it was, and assumed I just ate lettuce all day (laughs). I’m so happy we have made progress.

Q: What is your spirit animal and why?

SAM: DONKEYS! I love them so much. I love how they have the gentlest eyes, and kind demeanor, and are unassuming, but when they speak up…boy do they have a unique loud voice! Go Donkey, tell ‘em!

Q: What vegan fashion or beauty do you love?

SAM: I LOVE Matt & Nat handbags, shoes, and wallets. They are vegan leather and the lining is made from recycled plastic water bottles, and they are so chic and edgy. I have most of their camo “leather” bags and accessories. And for makeup and skincare I love Aillea Beauty, it’s a one-stop shop for all your clean beauty and skin care needs. Kind of like Sephora, but everything they sell is curated to be cruelty-free and clean. Your skin is your largest organ, so it’s important we know what we are putting on our bodies, and it’s important to choose products that don’t hurt animals; it’s just not necessary. Aillea takes out the guess work and does the research for you. Also, there are a ton of affordable cruelty-free options today, which is a win-win!

Q: What always makes you laugh?

SAM: My daughter, Sophie; she is a crack up. She loves trying to make me laugh, it’s adorable. My co-hosts at Daily Blast Live always have me in stitches; I can’t count how many times I have laughed so hard on this show that I cried and could not speak; it can be counterproductive as a talk-show host (laughing). And lastly, Steve Harvey hosting Family Feud gets me every time. His one liners, or his side-eye he gives the contestants, always makes me laugh.

Q: What is something you said to your younger self when you felt sad, or anxious, or fearful?

SAM: Growing up as a swimmer I was used to being coached (by my amazing swim coach, Jim Triplett). So, when I was alone and anxious or fearful I would coach myself. I would also visualize the outcome being a positive one, no matter what I was going through. Jim taught me how to meditate and visualize at a very young age. I am forever grateful to him for that.

Q: What was the best move you ever made to move your career forward? 

SAM: I am going to answer this literally and figuratively (laughs), because I moved from Los Angeles to Denver, CO to develop and host Daily Blast LIVE, which was single handedly the best career “move” I have ever made. It was a big leap of Faith to leave LA, and my jobs at The Young Turks and CNN, for a new TV show. I believed in the concept, as I had never heard anyone pitch an idea to shoot a TV show LIVE in every time zone, and to also marry broadcast with digital equally. I am so grateful I am here with the Daily Blast Live family, because we are changing television, not only in our format, but in our conversations; we are hands-down the most unfiltered, raw, real, and uncensored daytime talk show, and people are taking notice.

Q: Speaking of your platform and being uncensored, you recently went viral when you spoke out against police brutality. Last I checked your video had well over 3 million views and is still climbing, with lots of praise from the black community; why do you think your message resonated with viewers?

SAM: I did not see it coming;

I spoke from the heart and tried to have a nuanced conversation about race in America, and was honestly fed up hearing people dismiss the black community and justify police brutality, and also not acknowledge one’s white privilege.

I wanted to have an honest conversation about empathy and reform. I, in no way shape or form am anti-police, as I have great respect for their service and sacrifice, but we must weed out the bad ones, and we must acknowledge that being black in America is a different experience than being white in America.

Too many people of color have been killed and/or brutalized by police officers. It’s simply egregious. And, the bad cops are tarnishing the reputations of all the good police officers out there, how do you think they feel?

Q: How can we support your career from afar? 

SAM: Check out Daily Blast LIVE! We have a lot of great surprises this Fall! If we aren’t in your city, check us out LIVE on Facebook and YouTube. We shoot LIVE 6 shows a day! WE are always ON! And if you love candles, my husband and I have a candle company, Biren & Co. They are very unique candles that dare I say have the most intoxicating fragrances and creative packaging. You can find them in stores like Anthropologie, or on our website.

Q: Best advice for young professionals today? 

SAM: To understand that it takes TIME. Be patient, work hard, look at the big picture and know that with tenacity and good ol’ hard work (and a positive attitude) that you will exceed your wildest dreams! It took me over ten years before I finally got a paid steady gig. Before that, I still hustled at my craft, took on many hosting gigs, many of them with no pay, while working as a waitress at night. Those weren’t easy times, but my determination and “big-picture” goals got me through it. Don’t lose sight!

Q: What was one of the most amazing career moments you had thus far?

SAM: Co-hosting with Dr Drew (not only on HLN, but also on Loveline). I grew up listening to Dr. Drew, and never in a million years did I think I would get to work alongside one of my idols; yet alone become close friends with him. And most recently, DBL has been a lifelong dream come true; I have always dreamt of being able to develop a show that harnesses authenticity, and represents all voices…representation matters, and that has become DBL, and I am so blessed to be able to work on this show every single day. I do not take it for granted.

Thank you so much for your time Sam! Follow her on Twitter, Insta and check in with her on DBL!

Sam's Instagram..

Best. Day. Ever. I can't say it enough: Thank YOU @TheGentleBarn for rescuing & rehabilitating abused farm animals & giving them such a lovely place to call home. #MyHappyPlace 🐖❣🐷

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Banana Pancakes

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banana pancakes

These Banana Pancakes and made using mashed ripe banana, oat flour and a hint of cinnamon and vanilla. Fluffy texture and made using vegan ingredients.

Banana Pancakes are perfect for Sunday brunch or a cozy weekday treat. Serve with your favorite warm mug and maybe a side of fresh fruit or juice. Fresh-squeezed grapefruit or OJ and a steamy hot latte would be perfection.

Plus read about my wild kitty adventure last Friday and my fave song from the new Taylor Swift album, Lover.....

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Travel Videos

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TRAVEL: Tips + Topics  |  Wellness Travel  |  Press Trips  |  Travel Videos  | All Travel Posts

By Location:  USA  |  International

Videos from my travel adventures!

Browse other travel topics: Tips + Topics  |  Wellness Travel  |  Press Trips  |  Travel Videos  |  All Travel Posts

Check out my recipe videos here!

Recipe Videos

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Browse by Category: Breakfast  |  Entrees  |  Desserts  |  Smoothies  |  Sandwiches  |  Salads  |  Beverages  |  Soups |  Appetizers |  Sides  //   Cooking Videos  |  Round-Ups  |  Holiday  |  Browse All

Cooking Videos

My vegan recipe videos serve as a great way for you to get an insider look at how I craft my food. Plus, food videos are just so much fun to watch!

Cooking videos definitely take a lot of time to produce, but the payoff is huge in helpfulness, so I try to get them when I can. Below, you can browse my entire gallery of recipe videos from my YouTube channel. Subscribe to my channel so that you never miss a video!

More Videos. Check out my travel videos here.

Vegan Taco Tuesday

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Vegan Taco Tuesday

Vegan Taco Tuesday. These days, tacos have become so much more. Taco Tuesday reminds us to dive into one of our most beloved meals. But really, Tuesday can be about more than just tacos.... guacamole, quesadillas and even enchiladas. And that whole "Tuesday" thing. Taco Tuesday is most definitely any day of the week you choose. Get all my favorite recipes for the most amazing plant-based, vegan Taco Tuesday - any day, ahead...

Mexican food is beautiful. Fresh, bright, complex, lively and fragrant. It fills your senses with amazing smells and sights. Bright red tomatoes, crisp green cilantro and diced jalapeño, fluffy golden corn tortillas, smoldering black beans simmering in a pot, rustic red rice, spicy salsa and anything else you pile on top will look beautiful. Enjoy!...

Now for all the recipes I have shared here on HHL over the years. Yeah, I love Mexican food...

First up, tacos. When I was a kid, crunchy taco shells were the go-to. But these days, people seem to gravitate more towards the classic soft taco - with a corn or flour tortilla. Either, way you have a meal-time winner on your hands..

TACOS.

Summer Bean Tacos. Simple and delicious, these summer beans, with a slight sweetness, create fast and flavorful tacos..

Tofu Tacos. These Chipotle Maple Tofu Tacos with guacamole and hot sauce on top, serve up an easy, protein-packed entree.

tofu tacos

Beer-Battered Tacos. I loved creating these beer-battered tofu tacos! For more battering goodness, dice tofu into cubes or logs.

SIDES + DIPS + SIPS.

Mexican Street Corn is a delicious side veggie to serve in the summertime.

Watermelon Frosties are always a hit on a warm summer night. You can make these with or without alcohol.

California Guacamole is a lemon-infused dip that I make at least once a week! Serve with chips, tacos or even on toast! There is also an avocado farm tour in this post.

Chunky Mango Guacamole is my sweet-spin on a traditional guac dip.

Juicy Mango Margarita or Mocktail. I am in love with this fresh mango and lime frosty sip for vegan taco Tuesday.

Cool Cucumber Guacamole. This veggie-infused guacamole is a chunky, delicious way to devour your fave side dip..

Salsa Verde is one of my favorite dips for any taco night..

Sangria for a refreshing sip, taco Tuesday approved!

NOT-TACOS, TACO TUESDAY ENTREES.

Mushroom Avocado Quesadillas, all browned and bubbly with melty cheese in every savory bite.

Vegan Santa Cruz Burritos are a peek inside my childhood! These cilantro-infused gems are light and lovely, packed with good stuff. Absolute taco tuesday fave!

Mushroom Queso-dillas. These crispy, mushroom and vegan cheese stuffed triangles are delicious served with salsa, guac or hot sauce.

Quinoa Fiesta Bowl with summer corn and protein-rich black beans. Loads of veggies too! Super bowl..

Easy Spinach Enchiladas are topped with the best sauce and loads of vegan cheese and green chilies..

Bubbly-Cheese-Topped Broccoli Enchiladas...

And another enchilada recipe. This one with spinach and an amazing cashew cream on top...

Fatty Taquitos. If you love regular taquitos, you will love these over-stuffed gems!..

Enchilada Sauce. Craft your own vegan enchiladas using my easy, DIY sauce..

Cheese-Free Enchiladas. This super easy casserold includes rice and veggies, and is cheese-free. Though you can always add cheese if you'd like.

Corn bread or sweet spoonable corn cakes are fun sides to play with!..

When fall hits.. you'll be in love with these Maple Pumpkin Quesaddilas. My absolute fave for fall! Includes a fun videos too.

Cheese-free Quesadilla... Mushroom and Hummus. Really, these sound a bit weird, but they are good. Another hummus-based quesadilla here.

Speedy Fiesta Bean Bowl with the best DIY bean mix..

Taco Salad with plantains and tofu.

Bean and Cheese Quesadillas with spinach..

Southwest Tofu Burrito with crunchy cabbage and avocado.

Meet the AVO-dilla. Sweet, crispy quesadilla tortilla and chunky, fresh avocado insides. So easy it might give avocado toast a run for it's star space..

DESSERTS.

I actually don't have any classic Mexican desserts like churros or Flan, but here are a few I think would work really well..

Chocolate Pudding. This pudding is so delicious when you add some cinnamon and cayenne! The Mexican Chocolate flavor will be a perfect ending to your fiesta..

Wacky Chocolate Cake. Add in some spices like cinnamon and cayenne for a spicy Mexican chocolate twist on these chocolate cakes.

This Mocha Almond Fudge Ice Cream is made from avocados... really. And it is so creamy and delicious!


Brownies or cookies and cream ice cream are a few other options that you can give some Mexican spice to!

And FYI, I realize I only have one salsa recipe formally on the blog - worthy enough to re-share. So I will send you over to my friend Sophia's blog to try hers. Because it looks amazinggggg. Veggies Don't Bite Salsa.

Some older recipes worth checking out.... Mexican Red Rice, Corn Cake Bean Balls.

Happy Taco (or burrito, enchilada, quesadilla....) Tuesday (or Wednesday, Thursday.....) you get the idea.

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Cinnamon Soy Latte

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A foamy, sweet, but not too sweet, Cinnamon Soy Latte is my favorite drink for lazy weekend mornings. This is my technique + recipe for getting a super foamy latte that is accented with lovely hints of cinnamon, caramel and of course espresso. Grab a big mug!..

Single Shot Latte.

I switch back and forth between matcha and espresso lattes. I had been drinking matcha every single day, but listened to my body when I started craving coffee again. Something about a single shot espresso latte really sat well with me a few times a week. So now, that's what I do. Moderation on both sides. Matcha is still my dreamy green tea mug of bliss, but it's nice to change things up too.

The reason I switched to matcha in the first place (about four years ago) was because my body just couldn't handle the coffee-style caffeine for a while. My nerves were pretty sensitive at that time, I was having more anxiety than normal and matcha was a much more moderate and slow-producing form of energy. In fact, it actually feels very calming to me, even though it has caffeine in it. But it's actually pretty cool that I can tolerate - and actually enjoy espresso again. Hooray! But one shot. Two still makes me jittery. And it's nice to only need one shot to 'get the job done' and load my morning with some caffeine-fueled oomph.

Every body is so different - you have to listen to your own - and listen when things change too.

And a double shot latte is just to much for me after staying away from coffee and espresso for so many years - just drinking matcha. But one shot and a generous amount of milk and I'm good. Really, the subtle flavor of espresso and cinnamon and caramel (from coconut sugar) is all I need to fall in love with my morning mug.

So today I'm sharing my absolute favorite recipe.

Espresso or Coffee?

We use two types of "coffee" makers when dealing with coffee beans. Number one is our Nespresso machine. We bought our first Nespresso machine (a Romeo model) way back in 2005. And we switched to our Pixie about five years ago. My favorite pods are the Kona, Brazil and Cubano blends. Since I only use one pod, a stronger blend works well for me. ?

The second type of coffee maker we use is a coffee dripper. Ours is from Blue Bottle, but you can find them on Amazon too. You just add a filter and your ground beans and pour the ot water over top and it drips right into the mug - or you can have a separate glass carafe. The drip maker is great for us since we only need 1-2 cups at a time. And it takes up zero counter space.

Cinnamon Latte.

This mug has accents of ground cinnamon that I blend right into the milk and caramel notes from the coconut sugar (which smells like a dream.) I sweeten my milk with coconut sugar and pour a bit extra over top if desired.

Not into espresso or caffeine?

Well you could absolutely use a decaf espresso shot. Or browse my "not coffee" lattes for more inspiration.

Why Soy?

And the last thing I want to chat about is soy. I love soy milk for lattes because I get the best foam from just about any brand - without needing a 'barista blend.' I also love the robust amount of plant protein I get from soy versus say, almond or oat milk.

My vegan milk review is a great resource for all things plant milk. And if you want to know if soy is safe - well Julianna, an amazing vegan dietician has this to say. "Is soy safe?"

This latte is delicious and easy to make any day of the week. I hope you love it as much as we do!

cinnamon latte
Print Recipe
4.91 from 22 votes

Cinnamon Soy Latte

This foamy cinnamon latte is made with coconut sugar, coy milk and one shot of espresso.
Prep Time6 minutes
Total Time6 minutes
Course: Drinks
Cuisine: American
Keyword: cinnamon, coffee, latte
Servings: 1
Calories: 95kcal
Author: Kathy Patalsky
Cost: 1

Equipment

  • mug
  • blender for foamy milk

Ingredients

  • 10 oz. soy milk original
  • 1 shot of espresso
  • coconut sugar sweeten to taste
  • ¼ teaspoon ground cinnamon

Instructions

  • Warm your milk until very hot. (I use my microwave.)
  • Pour the hot milk into a blender. Turn blender on lowest speed. Add the cinnamon and coconut sugar to taste – a few teaspoons should do it. You can also use maple syrup, agave or honey. Blend for a minute on low, then thirty seconds at a higher speed. Turn off blender and let the frothy milk sit there for at least a minute. This allows the foam to form at the top.
  • Add espresso to the empty mug that you used to warm the milk.
  • Slowly pour the milk over top the espresso. Your milk may not all fit in the mug, since it increased in ‘size’ from the foamy bits. You can scoop foam over top or pour the extra in a side cup and add it after a few sips.
  • Sprinkle coconut sugar over top to serve.

Nutrition

Calories: 95kcal | Carbohydrates: 5g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Sodium: 105mg | Potassium: 340mg | Fiber: 2g | Sugar: 1g | Vitamin A: 587IU | Calcium: 352mg | Iron: 1mg

disclosure: this post contains affiliate links

Cookie Ice Cream Sandwiches

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It's Friday. And one way to celebrate a sunny summer weekend: scoop a few layers of melty, purple vegan ice cream between two homemade chocolate chip cookies. You with me? These Cookie Ice Cream Sandwiches are ready for you...

DIY cookies ready for filling!..

I drove to Pasadena in the middle of the day today, on a Friday, in LA. And you know what? I didn't hit a smidge of traffic. That alone is cause enough to celebrate with these Cookie Ice Cream Sandwiches.

Today is not really recipe, but more of a tutorial. Here are my Cookie Ice Cream Sandwiches in five easy steps..

Cookie Ice Cream Sandwiches: Five Steps

1. Cookies. The day before you want to make these, bake your cookies. Try this recipe - the pan-bang effect really helps to flatten the cookies, which is what you need for ice cream sandwiches. You want your cookies to be nice and flat, and also very held together - not crumbly. The perfect recipe to me? These cookies. These seriously taste like chewy chips ahoy cookies when they chill. I probably need to update the name! Day of: Go through your chilled cookies and pair them off - put cookies together that have similar size and shape.

2. Ice Cream. If you are making your own ice cream, you just need to whip it up about an hour before preparing your Cookie Ice Cream Sandwiches. You will want it to chill in the freezer just long enough to be scoopable. If using store-bought ice cream, keep it in the fridge until ready to start scooping. If you are using a 'hards' ice cream - thaw on your counter for 5-10 minutes before scooping.

3. Scooping. I used a cookie dough scooper. So I got two heaping scoops into each of my cookies. Then using some parchment paper or the back of a large spoon, flatten the ice cream down. You don't want to flatten with the cookie because it might break from the pressure. When your ice cream is flattish on the top, add the second layer of cookie. Place on a serving platter. Repeat until all the cookies are used up.

4. Toppings! Totally optional, but rolling the sides of the cookies in a topping is a really fun way to add layers of flavor and texture and even color. I used brownie crumbles. Oreos, sprinkles or chopped nuts would also be great.

5. Serve! You can serve these right away or pop them back in the freezer until you are ready to enjoy them.

Anyone else getting some 2019 Taylor Swift vibes with these colors???

ps. Pretty blue plate by East Fork

Summer mood..

FAQS..

1. What ice cream flavor should I use?
You can use literally ANY flavor you'd like! Standby faves like chocolate and vanilla work great, but don't be afraid to get creative with colorful flavor like strawberry and blueberry! Or try a chocolate mocha, cookies and cream or even the classic: cookie dough! Double cookie goodness.

Pink strawberry would look lovely!..

Today I used a blueberry flavor. My Blueberry Cheesecake would be so good too!

2. How do I make them look perfect?
This was a. trick question. The answer is that you don't need to make these look perfect. In fact, the more rustic the ice cream edges and cookie layers, the more cozy I personally think these look! Anyone can buy an ice cream sandwich or cookie ice cream sandwich, but making them is half the fun. Really!

3. How long do the last in the freezer?
As long as you can get them to last!! No, but seriously, I'd give these a few days in the freezer and then they will start to lose some of their fluffy texture. But when properly stored - wrapped tightly in plastic wrap or even foil - you could easily make these last a few weeks - or longer. I haven't ever had them make it past a few days so...

ice cream sandwiches
Print Recipe
5 from 2 votes

Cookie Ice Cream Sandwiches

These fun and delicious cookie ice cream sandwiches can be made in so many different ways! Vegan version.
Prep Time10 minutes
Total Time10 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate, cookies, frozen, ice cream
Servings: 5
Calories: 271kcal
Author: Kathy Patalsky

Ingredients

  • 10 vegan cookies
  • 1 pint of vegan ice cream — or DIY version
  • toppings for rolling optional
  • ice cream or cookie dough scooper

Instructions

  • The day before you want to make these, bake your cookies. You want your cookies to be nice and flat, and also very held together – not crumbly. The perfect recipe to me? These cookies. These seriously taste like chewy chips ahoy cookies when they chill. I probably need to update the name! Day of: Go through your chilled cookies and pair them off – put cookies together that have similar size and shape.
  • Ice Cream. If you are making your own ice cream, you just need to whip it up about an hour before preparing your Cookie Ice Cream Sandwiches. You will want it to chill in the freezer just long enough to be scoopable. If using store-bought ice cream, keep it in the fridge until ready to start scooping. If you are using a ‘hards’ ice cream – thaw on your counter for 5-10 minutes before scooping.
  • Scooping. I used a cookie dough scooper. So I got two heaping scoops into each of my cookies. Then using some parchment paper or the back of a large spoon, flatten the ice cream down. You don’t want to flatten with the cookie because it might break from the pressure. When your ice cream is flattish on the top, add the second layer of cookie. Place on a serving platter. Repeat until all the cookies are used up.
  • Toppings! Totally optional, but rolling the sides of the cookies in a topping is a really fun way to add layers of flavor and texture and even color. I used brownie crumbles. Oreos, sprinkles or chopped nuts would also be great.
  • Serve! You can serve these right away or pop them back in the freezer until you are ready to enjoy them.

Notes

Try this cookie recipe
*nutrition is a rough estimate

Nutrition

Calories: 271kcal | Carbohydrates: 41g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 175mg | Potassium: 217mg | Fiber: 1g | Sugar: 24g | Vitamin A: 441IU | Vitamin C: 1mg | Calcium: 159mg | Iron: 1mg

White Cheddar Mac 'n Cheese

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This vegan White Cheddar Mac 'n Cheese with Broccoli and Peas has everything you need for a hearty, healthy, delicious dinner - served in one big bowl. Creamy, fluffy mac + cheese is the everyone-will-love-this base. Warm veggies add greens, texture and extra goodness. Everything is coated in an easy, blended, cashew-based cheese sauce. (You can soak the cashews or not, I've had success both ways.) Add a few slivers of avocado on the side, for more buttery, green goodness.

This is this week's one bowl wonder comfort food dinner...

This is a white cheddar spin on this recipe. I added more cashews and subbed white potatoes and less potato, more cashew too. Plus, the white miso pasta adds an extra umami kick.

Favorite vegan Parmesan: Follow Your Heart shreds. They have an awesome salty flavor and light texture.

White Cheddar Mac 'n Cheese with peas and broccoli

Optional: Bake it!

Transfer the tossed pasta into a casserole dish, cover with foil and bake at 400 for ten to fifteen minutes. This bakes in all the flavors. And the texture thickens up. Similar to this baked m+c recipe.

Love these bowls? Read about them here.

Mac 'n Cheese Craving.

I was craving mac and cheese. But I was also out of turmeric. And my potato wasn't a sweet potato, but instead, a white potato. So I knew how things would turn out, visually. White and creamy. So white cheddar sauce it was. Then all you do with the sauce is toss it with warm macaroni and steamed veggies and dinner is done.

Fun Fact.

Broccoli is a great source of plant-based protein with 17g protein per bunch. And peas are another protein-rich ingredient. One cup of peas has around 8g of protein. So the veggies add the boost of protein - and fiber - and antioxidants - in this meal. Oh, and that sauce is cashew-based (more good stuff) and includes nutritional yeast too.

But really guys, this bowl is just so darn delicious! You will totally forget how healthy it is. Enjoy!

Print Recipe
5 from 2 votes

WHITE CHEDDAR MAC AND CHEESE WITH BROCCOLI AND PEAS

This white cheddar vegan mac and cheese is accented with broccoli and peas. Dairy free, cashew-based sauce.
Prep Time10 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: American
Keyword: broccoli, cheese, chickpeas, pasta
Servings: 6
Calories: 494kcal
Author: Kathy Patalsky

Equipment

  • soup pot
  • blender

Ingredients

  • 2 cups macaroni pasta
  • 4 cups broccoli florets
  • 1 cup green peas fresh or frozen

Sauce

  • ¾ cup soy milk unsweetened
  • 1 ½ cups cashews raw - soaking is preferred, but optional
  • ½ cup nutritional yeast
  • 1 white potato boiled and chopped - medium in size
  • ½-1 cup 'pasta water'
  • 3 tablespoon vegan butter
  • 1 tablespoon onion powder
  • 2 teaspoon garlic powder and/or 1 clove garlic
  • 1 tablespoon white miso paste
  • salt to taste – at least ⅛ tsp
  • black pepper to taste
  • Vegan Parmesan — add this to the pasta to serve and you can also add a few pinches into the blender for the sauce

Instructions

  • Cook pasta. About three minutes before the pasta is cooked, add the broccoli and peas. This will cook the veggies in the same pasta pot – speedy!
  • Drain the water from the pasta and veggies – reserving about a cup for the sauce. (You can also boil the pasta while you are making the sauce.)
  • Add all the sauce ingredients to a blender and blend on high for about 3-4 minutes to warm and puree. You will want to add the liquids as needed to blend.
  • Pour a cup of the sauce over the pasta and veggies to start. Add more to taste. Optional step: Pour the tossed pasta into a casserole dish and cover with foil. Bake at 400 degrees for ten to fifteen minutes to lock in the flavor and thicken the texture.

Nutrition

Calories: 494kcal | Carbohydrates: 61g | Protein: 20g | Fat: 21g | Saturated Fat: 4g | Sodium: 192mg | Potassium: 759mg | Fiber: 8g | Sugar: 5g | Vitamin A: 893IU | Vitamin C: 67mg | Calcium: 105mg | Iron: 5mg

Happy eating!! ~ K

White Cheddar Mac 'n Cheese

East Fork Pottery

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Today, I am nerding out on kitchen goodies. The inspiration: East Fork Pottery.

Food Blogging + Kitchen Store Shopping.

Let's go back. It was 2007, and I had just started food blogging full time. I would take day trips to whatever kitchen store was closest to my home. I grabbed a metal hand basket and loaded up. The only rule: one of each. Maybe, two. Never three or four, or (gasp) a full set of the same old thing. No matter how much you loved it.

One teal plate. One yellow bowl. One white mug. Two clear smoothie glasses. One silver spoon. One gingham napkin. One cream placemat. When I had completed my scavenge of the store, I would plop my basket at the checkout counter and wait for the eyebrow lift from the cashier. "You just want one of these?" She'd ask. "Yup. I, uh, I work in food photography, so...." Her eyes would sparkle awake and looks of confusion turned to looks of intrigue.

And that's how it has gone. Every kitchen store, the past ten years or so. One or two of each. You could say that I have - at this point - quite the cornucopia of random items. Never matching. My flair for color has slowly turned towards neutral pieces, allowing the food on the plate to be the color star of the show. And since I have moved from DC to NYC and all the way to LA over the years, many times back and forth, we still have a few items in storage - in multiple cities. Yup. You could say I have an entire kitchen store at this point. My favorite remedy for too much kitchen stuff has been to donate what I can to friends and fam..

About three years ago I went on a cabinet re-haul.

I flipped over my bowls and mugs and saw "Made in China" just a few too many times. I decided I wanted to "clean and green" my kitchen goodies - as much as reasonably possible. So that meant removing most things made in China or any questionable colors or dyes. Or anything where the pigment was wearing or scratching a little too much. It was a bit obsessive, and a few of those banned items and "China" pieces have made it back into my collection, but still. I tried. From that re-haul, I added some sturdy pieces to my collection, but still - a mish-mash. Ok, that's too polite. It's a shitshow, really. Any cookbook author or blogger will probably nod and smile and admit the same.

Shelf Envy.

At this point in my life, I have come to envy those photos of kitchen shelves where all the bowls and plates match. Such adults! All the glasses and mugs sit in a friendly, familiar row. Each one like the next. A clean, simple look. Easy on the eye. Comforting, even.

But food bloggers know that they need variety for their photos - in the long term. Sure, you can totally get away with using that one bowl over and over and over because it looks so good in photos, but sooner or later you are going to need a quirky side dish or a different shade or sharpness of fork.

East Fork Pottery

I think I stumbled upon East Fork Pottery on Instagram. I ogled. Swooned. Then I bought a few things. They arrived perfectly packaged and looking and feeling even more sturdy and beautiful in person. I found that eating off these dishes made even the most average meal feel extraordinary. Simple pasta with marina and a sprinkle of vegan Parm - exquisite when served in the gorgeous eggshell everyday bowl.

So I bought a few more things. Then more. And I have to say that this is definitely the largest amount of one style of dishes I have owned in over twelve years. And I love it. I'm purchase happy. I'm a fan.

East Fork combines rustic, handmade beauty with dishwasher-safe, microwave-friendly ease. Because, you know, life.

Every piece has this stamp on the bottom..

EF calls "Eggshell" -- "Clouds, chalk, pale hydrangeas on a rainy day. A cool, airy, grayish white."

Of note: Some of their colors + items absolutely sell out, so if you see something you love, snag it.

I love the sturdy weight of these dishes. I imagine this would be very helpful if you have kids.

A Little About The Company.

Then I started browsing the "about page." I eat up a really badass "about" page. You, too? Here's mine. It's a work in progress, as it should be, I guess. I digress. About the company. I browsed their Instagram page. Stories. Photos. Marketing. And I swiftly fell in love with all of it.

Fun Fact. Alex Matisse, co-founder is the great grandson of the French modernist painter, Henri Matisse. Ah, it was all starting to make sense now. This company is kinda special. In their product and in their brand. More of the business stuff in Fast Company.

All of their pottery is made in the USA, in their factory in Asheville, North Carolina. And if you happen to live nearby, you can shop in person at their store.

East Fork Pottery Store
82 N. Lexington Ave.
Asheville, North Carolina 28801

Anyways, I'm a huge pottery/kitchen store/all things food styling nerd, so I could go on and on, but instead I'll show you a few photos I took with my goodies. And some specific reviews of the sizing and colors of the products...

Everyday Bowl from East Fork .

My favorite all around bowl. If you buy ONE thing from East Fork, let it be this. You can serve anything in it. Salads, pasta, cereal, pizza, soup, sandwiches. Seriously. It's an everything bowl for everyday.

The Soup Bowl.

Ok, so I actually think this is more of a go-to deep-ish bowl. Sure, I would serve soup in this, but for me, it is more of an oatmeal and cold cereal bowl. Also good for big salads that require a deep plunge. Less spillage, easier tossing of dressing. This would also be great for pasta or popcorn or a giant smoothie bowl - banana ice cream, I'm talking to you. This is another bowl that is perfect for everyday use. It feels a bit heartier than the open/wide Everyday Bowl. IMHO.

The Ice Cream Bowl.

This is a cute, deep-ish bowl that is indeed perfect for ice cream or pudding or snacks.

The Breakfast Bowl.

Full disclosure, I was a bit thrown off by the small size of this bowl. I thought it would be a perfect oatmeal bowl. And it would be if you eat oatmeal like a normal person - just oatmeal. But I toss in toppings, fruit, nuts, smoothies, ha. So it actually ended up being too small for breakfast for me. But this bowl is perfect for pudding, dips like hummus with veggies, a small side salad or small bowl of pasta or grains. It is really a perfect 'sides' bowl in my opinion. I am glad I have a few to play around with!

I also bought a plate - yes, just one plate so far. And a side plate and a bitty bowl - and a few other goodies. The bitty bowl is adorable! I loooooove it. You can add tiny sides of nuts, seeds, salad dressings or dips, cheese, whatever. It's just so cute and I love the name. I want twenty.

Brass Spork.

I bought their spork. Really. It just looked so cool and unique. And it is gorgeous. Shiny gold in a dainty, totally convenient fork meets spoon - flashback to my grade school cafeteria in the 90's - sort of style. The spork is made in Japan by Lue Brass.

Update, I haven't been very good at hand washing this cutie. Probably wouldn't buy brass again for my very busy kitchen.

My pasta bowl... spork in full display!..

Colors.

I have mostly Eggshell, the white-cream color with deep chocolate brown speckles. But I have one Celery colored bowl and a Big Sky plate as well. I have to say I love the colored items. If I was not a food blogger, where white dishes thrive, I would buy way more colored pieces.

Who Loves Yellow? And btw, don't miss the launch of their new "Pollen" yellow shade this month! Those yellow mugs, swoon. They say the shade is inspired by brightness. Count me in.

East Fork Pottery. So yeah, I'm obsessed. These new bowls and plates are probably my favorite dishes I have ever owned. I feel like such an adult, guys.

Shop Here.

Love the way the blue plate makes red foods pop..

A few recipes plated with East Fork...

- Pasta
- Smoothie Oats

Rustic meets modern.

I would say to start with a few pieces. See how much you love them and go from there. Or if you have the budget, buy a big set. Seriously, you won't be disappointed.

I can't wait to give East Fork as a gift! The mug, Everyday Bowl or even a few bitty bowls can totally stand up on their own when added to someone's current set of dishes.

Love the flecks of chocolate on the "Eggshell" color..

disclosure: This post is not sponsored. I bought all my East Fork goodies. If you buy any goodies from East Fork via my link, I will make an affiliate commission. I would be honored to be your inspiration for adding some of these gorgeous kitchen goodies to your home. I so appreciate you supporting my blog every time you shop via one of my affiliates. More to shop from.

Pin for later..

Smoothie Oatmeal

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smoothie oatmeal

This Smoothie Oatmeal recipe is something I started doing recently and I love it. I started doing it as a way to split up a large smoothie into two portions. This started when my husband was on a breakfast smoothie kick for breakfast. But have been into an oatmeal routine this summer. But I mean, who can resist a freshly blended smoothie? So I would portion off a side glass of smoothie for myself - to drink. But eventually, I just started pouring my small smoothie portion right over top the oats and berries - and boom - smoothie oatmeal was born.

Raise your hand if you already do this. Raise your hand if you think this sounds weird. Either way, you've made it this far, so you are probably curious, yes?

For those who are meal-time-indecisive, like me, you get the best of both worlds. Creamy-cool meets warming + hearty breakfast bowl. Here's how I do it and also what not to do...

Good morning.

...bowls by East Fork.

Good stuff: Walnuts, berries, banana.. I love when the smoothie is nice and creamy, even a bit thick when serving..

Just add your fave latte and morning is amazing.

I use wild blueberries on most days to get the richest purple color and more antioxidants per scoop.

Blueberries are usually a part of my breakfast. I either blend them into a smoothie or add them to hot or cold cereal. I love the antioxidant boost, the fiber boost and of course sweet and tart flavor of blueberries.

Smoothie oats. In the warmer summer months, I really crave smoothies. Not only for their cooling, hydrating qualities but also for the nutrition boost they can add. But sometimes I just don't want a liquid breakfast or even one that is cold and cooling. So enter my oatmeal. I prepare hot, fluffy quick oats and add the smoothie over top. Simple. I get my oats and I get my berry smoothie.

Smoothie Oatmeal: The Basics.

  • 1. Prepare oats. Add or keep in serving bowl.
  • 2. Prepare smoothie.
  • 3. Pour the smoothie over top the oats to serve. If you have leftover smoothie you can serve on the side.

What not to do...

- Do not make the smoothie ahead of time. I am talking not even like a half hour in advance. You really want to serve your smoothie right after you blend it. That means having your warm bowl of oats ready to go. Otherwise, the smoothie will wilt and oxidize and just get kinda soggy and unappealing when poured over your oats.

- Do not make your smoothie too thick or too cold/icy. The temperature of your smoothie should be cool, but not frosty - this allows the oats to still stay warm. As for consistency. A nice creamy texture is perfect. Too watery and your oats will get watery, too frosty and your oats will freeze up.

- Do not swirl too much. Pour the smoothie over top the oats and eat. If you swirl or mix the oats with the smoothie the oats will cool off too much. What you really want is a hot oat bottom and a cool smoothie top - all making a cool meets warm spoonful.

- Do not add the entire smoothie at once. I usually start with a half cup over top the oats and add more as I eat. This way the oats stay nice and warm.

See how if you wait too long to serve the oats, the smoothie gets a bit watery? Not ideal, but still yummy.

..Serve everything right away after pouring. Or better yet, pour more smoothie over top as you eat.

And if your breakfast companions give you funny looks just tell them I told you it's ok.

Oatmeal Recipe + Smoothie Basics...

  • Choose a smoothie flavor that you love, but also something with some body, creaminess and richness.
  • Make sure your smoothie has bold sweetness if you like your oats to have a sweeter flavor. You can do this by adding bananas, Medjool dates or other sweet fruits to your smoothie.
  • Blend nuts or seeds or nut butter into your smoothie for richness and added nutrition. I usually do walnuts or Brazil nuts.
  • Do salt your oats when preparing. The savory oats contrast so well with the sweet fruit smoothie.
  • Do make sure your oats are thick and creamy, not watery.
  • Do use instant oatmeal if you are in a rush! But make sure you use unsweetened - my preference for this method.
  • Or.. do stove-cook your oats if you have time and prefer that process. (This is usually left for weekends for me.) This is also preferred if making a big batch of oats for your family.
  • Digestion-Friendly. This breakfast is also great for anyone who can totally do smoothies and oatmeal, but may have trouble chewing/digesting/whatever-ing raw berries and/or nuts. This might be due to a sensitive stomach, health issue or a wide range of things. But I'm happy to say that this is a great way to glam up regular plain oats - in a smoothie sort of way.
smoothie oatmeal
Print Recipe
5 from 1 vote

smoothie Oatmeal

This healthy, delicious plant-based breakfast combines warming, hearty oats with an antioxidant-rich blueberry smoothie. Grab a spoon!
Prep Time5 minutes
Cook Time7 minutes
Total Time12 minutes
Course: Breakfast
Cuisine: American
Keyword: blueberries, oats, smoothie
Servings: 2
Calories: 281kcal
Author: Kathy Patalsky

Equipment

  • blender

Ingredients

  • 1 ½ cups oatmeal stove or instant - unsweetened + a pinch of salt

Smoothie:

  • 1 banana
  • 1 cup blueberries wild blueberries used
  • ¾ cup soy milk
  • 1 medjool date
  • ¼ cup walnuts

Instructions

  • Prepare your oats, set aside. Make sure they are nice a hot when you start your smoothie.
  • Add all smoothie ingredients to a high speed blender. Blend until smooth. Pour about ½ cup of the smoothie over top the oats. Pour the rest of the smoothie into a side glass - you can add more smoothie to your oats as you eat, or drink it on the side. I just do not like to pour all the smoothie at once because that cools the oats too much.
  • Optional: Add additional fresh or frozen fruit to serve.

Nutrition

Calories: 281kcal | Carbohydrates: 41g | Protein: 7g | Fat: 12g | Saturated Fat: 1g | Sodium: 37mg | Potassium: 553mg | Fiber: 6g | Sugar: 23g | Vitamin A: 266IU | Vitamin C: 12mg | Calcium: 135mg | Iron: 2mg

5 Reasons to Start a Blog

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If you are thinking about starting a blog, you have come to the right place! I hope those bubbling sparks of inspiration can churn and grow into something big, beautiful and full of opportunity for you!

But, why start a blog in 2019???

Wait, why would I want to start a blog in 2019 when I have Instagram and Pinterest and so much more to document my life and create an audience???

Honestly, it's a valid question. But I strongly believe blogs have value now and will continue to have value in the future. So many people (like me!) have even come to make their blogs their full-time careers. But here is why I think you need a blog and not just a social media presence...

The answer: with a blog, you own your content. If those social media platforms go the way of say, MySpace, in five or even ten years, your blog will still be there - still be yours.

Also, it's pretty cool when your readers come directly to you. They are seeking out something of value that you are bringing them! With nothing else to distract them. A feed to scroll, another account to browse.

It's all about your content.

Here you can really bring the most value to your readers. And in turn, churn as much monetization as possible via the fact that hey look ma...

...I built a brand! Yay!

So here they are, my five simple reasons to start a blog....

dream it, do it

5 Reasons Why You Should To Start a Blog:

  1. Document Your Life. I love that I have a record of all my favorite recipes and life experiences over the years.
  2. Express Yourself. Creating a blogpost is a wonderful way for kids, teens, college students and adults to create something and share. To tell their stories. What will YOUR story be about? It is also a wonderful creative outlet!
  3. Join a Community! Meet amazing people by attending industry meet-ups and events and interacting online. There might be way more bloggers around these days than back when I started in 2007, but trust me, via Facebook Groups and recipe round-ups, cookbook promotions and interviews - we all still work together to lift eachother up when possible. Plus, bloggers are always really friendly and interesting people, IMHO.
  4. Career Path + Ownership of Content. You blog can open doors in the industry your are passionate about. Monetize your blog, interact with your favorite brands and maybe even make blogging your full time career. Blogging can lead to book deals, consulting jobs and many more career opportunities.

    And these days, owning your content via your website is a huge deal. When all your content is on a platform like Instagram or YouTube, you risk having that platform disappearing (I mean, it's not likely, but look at MySpace and Friendster!) ... it could happen. And in general, having your own space to connect and attract your readers is a pretty big deal. You control the value you bring to your audience. This part is more fully discussed in my 10 Steps to Blogging Success post.
  5. Have Fun. Blogging gives you reason to explore new adventures, try new things, tell stories, share, read and learn. Getting creative, interacting with your readers, sharing your story and pressing that "post" button is just plain happiness-inducing.

Happy blogging!

Kathy Patalsky

In My Camera Bag

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Photography is one hobby or profession where the tools and gadgets that you use make a huge difference. That disposable camera from the drug store simply cannot produce the quality of a DSL camera with a top quality lens. And the other thing about photography gear - it's expensive! So knowing what to buy is very important. Here are the photography tools + camera gear I use for my blog and for capturing travel and even everyday life..

Here's a peek inside my camera bag

Camera Body

My Camera Body: Canon 6D. About five years ago I upgraded from the Canon EOS 7D to the 6D and I have been very happy.

I am hoping to upgrade to a Mark IV at some point. The main thing that bother me about my 6D is that it doesn't autofocus for video. But if you are not shooting video, it doesn't matter.

Camera Lenses:

* The one that I use most often for food photography: Canon Macro EF 100mm 2.8 L - fixed

I loooove this lens for food photos. It is so versatile because I can get far away shots as well as close up "dreamy" shots that make you feel like the food is right in front of you. For food photographers, this is my number one lens pick that's a must-have for your photo bag!

* My fave all around lens: Canon EF 50mm 1.2 L - fixed

I am in love with this baby. It is so dreamy, like a warm summer breeze. Or a fresh layer of snow on a hillside, dotted with pine trees. Too much? Sorry. But yeah, I love this lens. If I could only have one lens on my camera - ever - I would choose this lens. It takes the most amazing 'true to life' and portrait style photos. I love it when I travel. I shot all my photos in Switzerland Florence Italy London and Ireland with this lens.

This lens DOES take gorgeous food photos, but you don't get those up close macro shots with it so you have to keep that in mind. This lens captures color, texture and LIGHT beautifully.

* For dreamy landscape shots: Canon 16-35mm EF 1:4 L

This camera was purchased specifically for our recent trip to Kauai Hawaii. I really wanted a zoom lens and also one that is a wide angle zoom to get in gorgeous landscape shots. I love this lens for dramatic landscapes. It really picks up the scenery beautiful with crisp shots and gorgeous colors. However, I do not really like this lens for shots with people. Only because if the person is on the edge of the shot and you are zoomed out at all, it will distort their body a bit. This lens can distort the images. But in a GOOD way for landscapes.

But wait, these are so expensive!.. And yes, my lenses are more expensive because I like to buy the EF quality. If I am charging a client for a project, I like to make sure I have professional quality lenses.

But you can absolutely go with something less expensive if you are just getting started with photography. There are a bunch of reviews out there for lenses under $500 that are amazing.

camera kathy in london

A note about fixed vs. zoom.

For crisp shots, I really adore fixed lenses. They certainly do not give you the flexibility of a zoom lens, but I just find that they perform so well. That is why I love my two main lenses - both fixed!! I have owned a few zoom lenses for food photography in the past and just didn't like them as much.

I hope this helps you on your food photography journey!!

Photo examples:

1.2L 50mm Lens: - Switzerland, Thun
1.2L 50mm Lens: - Lucerne, Switzerland
1.2L 50mm Lens - Northern IReland
1.2L 50mm Lens - Northern Ireland
marco lens 100mm
4L 16-35mm wide angle lens in Kauai

My Camera Wishlist:

I would love to try out the Canon 85mm fixed lens at some point, I bet it is amazing - similar to the 50mm.

*disclosure: this page contains Amazon affiliate links

Softy Chocolate Chip Cookies

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Softy Chocolate Chip Cookies

These (Pan-Banged) Vegan Chocolate Chip Cookies are browned and crispy on the edges and bottoms, while super moist, buttery and gooey in the center. Melty puddles of chocolate chips in every bite. Crunchy walnuts and a hint of vanilla. Get this recipe, plus a very loud cookie-baking trick!..

The dough, after a night in the fridge..

Softy Chocolate Chip Cookies - fluffy yet dense from the pan-banging. Super softy.

Melty chocolate puddles. The chips smash down from the pan-banging process. Softy Chocolate Chip Cookie bliss.

Pan-banged Cookies Trick

So first things first. The trick. I first learned about the "pan-banging" cookie trick while watching an Instagram Live by Gaby or What's Gaby Cooking. Love her. Then i googled and found that indeed, this was a thing. Here are just a few places that chat about this trick and what it does to cookies...

- NYTimes: Internet Famous Pan-Banged Cookies
- Vanilla Bean Blog: Pan-Banging CC Cookies
- Charlotte Observer
...and many more...

These 'pan-banged' cookies are sometimes called 'crinkled' or 'tree stump ringed' cookies.

try it...

So what's the Pan-Banging Trick? Well, about two-thirds of the cooking time through, you remove the cookie sheet from the oven and pan-bang the cookies. You plop them onto a flat surface like your counter or cutting board or stove. The cookies will flatten, crinkle and de-puff any round poof that they have. Then you place the pan back in the oven and keep cooking. You can even do another pan-drop at the very end of the cooking process for added crinkling.

Play around with this technique! See if you like it!

I find that the chocolate smashes down too which is really kinda fun. Instead of globby chips, you get sort of pools of spread chocolate.

Tofu. Secret to softy.

The next thing about this Softy Chocolate Chip Cookies recipe is the silken tofu. This is my go-to cookie recipe and I posted another version of it here.

Give 'em a Try

I totally love these Softy Chocolate Chip Cookies. They are very buttery and rich, yet fluffy and gooey. Just the edges and bottoms get that nice golden-brown caramel crunch and the insides stay cakey, gooey and dreamy. Melty-chocolate and crunchy walnuts galore. Hope you can try this recipe...

Print Recipe
4.20 from 5 votes

Softy Chocolate Chip Cookies

This is my favorite blend of a traditional chocolate chip cookie recipe and some added oomph from silken tofu. i also use an egg replacer for added binding power. Buttery, melty, delicious!
Prep Time10 minutes
Cook Time14 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate, cookies, treat, vegan
Servings: 18
Calories: 237kcal
Author: Kathy Patalsky

Equipment

  • mixer
  • baking sheet
  • mixing bowl

Ingredients

Wet:

  • 2 sticks vegan butter room temp
  • ¾ cup organic brown sugar
  • ⅓ cup coconut sugar
  • 1 ½ tablespoon vanilla extract
  • 1 flax egg or 1 ‘Neat Egg’
  • 7 oz silken tofu

Dry:

  • ⅛ teaspoon salt
  • 1 teaspoon baking soda
  • 2 ¼ cups all purpose flour

Fold in:

  • 1-2 cups vegan chocolate chips
  • 1 cup raw walnuts optional

Instructions

  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a baking mat.
  • Add all the wet ingredients to a large mixing bowl. Beat until as smooth as possible.
  • Add in one cup of flour and the baking soda and salt. Beat until creamy. Then add in the remaining flour and beat until fluffy and smooth.
  • Fold in the chocolate and walnuts.
  • Chip the dough in the fridge overnight for best flavor — but you could bake right away if needed.
  • Bake at 350 for ten minutes. Then remove the baking sheet and “bang it” on a flat counter surface by dropping it about 2-3 inches. Make sure the baking sheet stays very flat so the cookies don’t slide off. This will help spread and crinkle the cookies! Place the cookies back in the oven for another 4-5 minutes. Optional: sprinkle coarse sea salt over top the cookies before placing back in the oven.
  • Cool cookies on a cooling rack. Enjoy!

Nutrition

Calories: 237kcal | Carbohydrates: 30g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Sodium: 168mg | Potassium: 57mg | Fiber: 1g | Sugar: 16g | Vitamin A: 479IU | Calcium: 28mg | Iron: 2mg

Chunky Veggie Pasta Sauce

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vegan chunky marinara pasta entree

If you follow me on Instagram stories, you may have noticed that I have been on a pasta kick the past month. My go-to dinner being pasta - all fluffy and tender with rich yummy tomato sauce coating every pasta-y crevice - vegan Parm on top and served in my fave cozy bowl. And on the side, some sort of veggie or giant salad. I will sometimes add veggie meatballs or sausage to my pasta too. So today, my Chunky Veggie Pasta Sauce recipe..

Homemade Sauce.

And on those super busy nights, a bottle of pre-made marinara sauce is easy and great. But when I have the time, like anything, I much prefer to make my sauce from scratch. And today's Chunky Summer Veggie Pasta Sauce is my go-to tomato sauce when I want a chunky texture and a few veggies in every bite.

vegan pasta dinner

For this marinara sauce recipe, I am using in-season zucchini as my veggie, but you could easily swap with mushrooms, carrots, bell pepper or whatever veggies you have on hand.

So boil some pasta and simmer this sauce for a one-bowl meal worth turning on the stove for...

..dishes by East Fork.

jar of homemade sauce

It's all in the sauce...

I seriously need a pasta sauce that I can eat by the spoonful because it is my favorite part of pasta night. This marinara sauce is just that! Chunky and totally spoonable.

There are three vegan cheeses that I like on pasta. The Follow Your Heart shreds. The Galaxy vegan Parm crumbles. Or my DIY walnut-nooch cheese. Or go cheese free. Some fresh basil or toasted pumpkin seeds would also be nice on top. A few fresh capers adds a pop of color and brininess.

So what about these ingredients?

  • - capers: I love the salty, punchy flavor a few capers add to sauce. I also love them on pizza! They have this fragrant briny flavor that I just adore.
  • - olives: similar to the capers, salty and punch of flavor - you could use just one or the other too.
  • - zucchini: seasonal veggie. You could sub with mushrooms or pepper or even kale or spinach. Carrots or even corn also work! add veggies that add texture and some color too.
  • - EVOO: the dreamy ingredient to bring some smooth body and richness to your sauce. You can start with just three tablespoons and add more as you crave it. Many store-bought sauces are heavy handed on the oil and salt, so if you want to achieve that sort of oomph, don't be shy with those two ingredients. But if you want something lighter, stay light on the EVOO.
  • - bay leaf: I always add a bay leaf to my sauce or soup. It adds a zingy depth of flavor that I can only really describe as a hum of flavor.
  • - spices: I used a dry seasoning blend. It included oregano, marjoram, thyme, basil, rosemary and sage.
  • - tomatoes: I prefer San Marzano for their rich red color and flavor, but you can use any organic tomatoes you'd like.
  • - vegan sausage: This is optional, but I love the flavor and 'meatiness' that a Field Roast sausage adds to my sauce. It really makes it feel more like a meal. You could also play around with adding lentils or beans.
  • - garlic: Always add more garlic if you are a garlic-lover like me! I used six large chunks, but could've easily added six more. Yes, I love garlic that much.
  • - nutritional yeast: totally optional, but it adds a cheesy depth of flavor and a few added nutrients like B vitamins.

You could call this a marinara sauce if you'd like because it's all veggies and a tomato base. Pasta sauce, marinara sauce, your call.

chunky marinara sauce

Really, this sauce tastes even better the next day because all the flavors marinate just a bit more and the sauce reduces a bit. Yummy on day one, extra yummy on day two. And if you have leftovers, you can chill for a few days or freezer for next week.

chunky tomato sauce in pot

I used Rigatoni pasta with my chunky pasta sauce because I think it just looks so pretty in giant floppy shapes, the sauce wiggling into the noodles. But any pasta will work!

marinara sauce chunky
Print Recipe
4.93 from 78 votes

Chunky Veggie Pasta

This chunky, colorful, veggie-filled marinara sauce is perfect on your fave pasta for an easy, delicious plant-based meal.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Main Course, Side Dish
Cuisine: Italian
Keyword: italian, pasta, sauce, tomato, vegan
Servings: 6
Calories: 160kcal
Author: Kathy Patalsky

Equipment

  • large pot

Ingredients

  • 6 tablespoon extra virgin olive oil
  • 6 cloves garlic chopped
  • 1 cup zucchini chopped
  • 2 oz black olives sliced
  • 2 tablespoon capers
  • 1 vegan sausage chopped – I used Field Roast Italian flavor — optional
  • 2 tablespoon dried Italian seasoning blend salt-free
  • 2-4 tablespoon nutritional yeast optional
  • 28 oz can of diced tomatoes San Marzano used
  • 28 oz can of crushed tomatoes San Marzano used
  • 1 bay leaf
  • 1 teaspoon crushed red pepper flakes
  • start with a ½ teaspoon salt and add more to taste
  • optional: splash of white wine
  • optional: 1 small onion diced

Instructions

  • Add the oil and garlic to a large sauce pot over medium heat. Cook for two minutes. Then add in the zucchini and optional onion. Cook for 3-5 minutes, or until the zucchini is tender.
  • Add in all the remaining ingredients and bring to a slow boil. Then reduce heat to medium-low and simmer uncovered for at least twenty minutes. The longer you simmer, the more developed and bold the flavors will become.
  • Do a taste test and add more salt to taste if desired. You can also add more red pepper flakes or nutritional yeast to taste.
  • Boil pasta and drain. Toss with sauce. Add some vegan Parm to serve. This pasta is delicious same day, but the sauce is even better the next day! Leftover sauce will keep in the fridge for 2-3 days. Or you can freeze leftovers for about a month for best flavor.

Nutrition

Calories: 160kcal | Carbohydrates: 3g | Protein: 2g | Fat: 16g | Saturated Fat: 2g | Sodium: 236mg | Potassium: 122mg | Fiber: 1g | Sugar: 1g | Vitamin A: 78IU | Vitamin C: 5mg | Calcium: 14mg | Iron: 1mg

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pasta with chunky marinara
cheeseless version