Coconut Strawberry Shortcake Cake

Sometimes you just want something little sweet, a little creamy, a little fruity, and a little heavy. Not like warm and heavy for winter eating, but dense and summery; in a heavy way. I’m sure this only makes sense to me, but regardless, this cake is good.

It’s a cross between a strawberry shortcake and a cake. The cake is dense with a hint of almond and vanilla, the “Icing” is whipped coconut cream, and then the fruity strawberries brings a nice balance to the sweetness from the cake and cream.

It’s an easy dessert to make for your friends or family but does need to stay in the fridge and keep cool because of the whipped cream topping on it.

Speaking of cool. Are you staying cool where you are? I hope you are getting out and enjoying the beautiful summertime weather. There is nothing more healing, in my opinion, than long, hot summer days spent outside sweating and relishing in the rays of the sun; it helps to balance hormones, provide the feel good neurotransmitter which helps with anxiety and depression, and having appropriate amounts of vitamin D in your body helps to balance your magnesium levels and keep them bioavailable for your muscles, nervous system and all of your cells to use. To read more about why we just love the sun, read here.

Coconut Strawberry Shortcake Cake
(Gluten Free, Dairy Free)

Ingredients
2 cups of almond flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp good salt
1/4 tsp cinnamon
3 large eggs
2/3 cup of raw honey
1/4 cup coconut oil, plus more for the pan
1 tsp vanilla
For the whipped topping:
1/2 tub of So Delicious CocoWhipped cream
1/4 cup of coconut oil room temperature
1/2 cup powdered sugar
Cut up strawberries: about 3/4 of a container
Directions
Pre-heat the oven to 325 degrees. Grease a 9 inch cake pan with oil and line with parchment paper.  Line a baking sheet with parchment paper and set it aside.  Mix together the flour, baking powder, baking soda, salt and cinnamon in a large bowl.  Then beat the eggs in a bowl and pour in the honey and coconut oil.  Add in your vanilla and whisk until everything is mixed together. Pour the wet ingredients into the dry ingredients and stir until just a few lumps remain. Pour into the prepared cake pan.  Place the cake onto the lined baking sheet and put into the preheated oven for 20-30 minutes or until the cake is brown and done in the middle. The cake will be spongey like a shortcake. Then mix together all of the whipped topping layer. Spread over a cooled cake and top with your sliced strawberries, Serve cold and keep in the fridge.

Almond Flour-Almond flour is high in monounsaturated fats which helps increase cardiovascular health. Almond flour is also great for diabetics because of the low glycemic properties. Macro and micro nutrients also make it an energy booster and can help in weight loss.

Strawberries: Strawberries are loaded with antioxidants, in fact, 30% of their antioxidant load is vitamin C! Which we know reduces systemic inflammation and provides our skin with a healthy dose of love. Another amazing benefit is that strawberries have 10% of your daily intake of folate making them great for nervous and mental health.

-Kasey

 

Healing Spiritually and Physically: Part One

This post is for everyone, but I won’t be offended if you don’t read it just because of the title. I know spirituality isn’t a common blog post these days, especially coming from a health website, but I don’t know why. To be honest, healing is a multi-faceted existence. For those that do not have a relationship with Jesus, what I’m talking about may seem foreign, but regardless, I hope it sheds some light on healing and wholeness.

To understand how to heal in all aspects of our life we need to understand this basic principle:

We are a spirit
With a soul
In a body

(1st Thessalonians 5:23)

We are three things. Our spirit makes up our new creation. When we choose to follow Jesus our spirit is sealed; it is HIS spirit. It is as perfect as it will ever be. It’s healed and whole. In the spirit, you became a brand-new species of being. It’s flawless.

Our soul is our mind, will and emotions; some call this our personality. It is what we feel when we feel sad or angry. The Bible says we can take every thought captive, and science confirms this that when we focus on GOOD things, we literally change our very DNA. So the spirit world and science match up; surprise surprise!

And the body is the carnal mind. It is your physical being. When you get sick, it is typically your body that feels the pain or disease.

Both the soul and the body function as programmed (with sin, sickness, brokenness, etc) until we reprogram it. How do we do that? In Romans 12:2 it says by the renewing of our minds: that is reading His word, worshipping and praising Him for what He’s already done, and being a continual relationship with Him.  What has He done? God sent His son Jesus to die on the cross for us so we wouldn’t have to live in bondage to the law anymore. When Jesus died He came to fulfill the law; it is FINISHED. We no longer have to sacrifice animals or burnt offerings or cut off our hand if it does something bad. We no longer are bound to the curses listed in Deuteronomy; but what most people don’t realize is that while the curses were broken the blessings stayed! For us and generations to come! Thats amazing news-in the blessings is healing and health.

Now that we understand WHO we are. We can understand HOW to live a whole life both spiritually and physically. It’s simple really. We need to understand what the Word says, more than what the world says. Cliche as it may be, its the simplified truth.

By His stripes you ARE healed. Healed, in the Greek here means sozo which means complete, saved, perfect, health, prosperity. Ephesians 1:19-20 also tells us that we have the same power that raised Jesus from the dead living in us! When we understand these truths we understand that it is ALWAYS Gods will for us to be whole, lacking of no good thing. This includes our health spiritually and physically. In the natural, the spirit realm can’t be seen or felt; the only way to accurately perceive spiritual truth is through the Bible. Simply take God’s word and believe it!

BUT we have to cooperate with that healing in our spirit and what Jesus did on the cross to have that perfect health manifest into our mind and body. We have to take care of our body and rest and fuel it with HIS food. If not, we will need a miracle. There isn’t anything wrong with needing a miracle but it’s much easier to walk in His blessings and favor on a day to day basis (read all throughout Psalms and Deuteronomy 28 about his favor and blessings) than needing a miracle and living crisis to crisis.

As a future naturopathic doctor and current health and wellness consultant, my goal is to combine the spiritual and the physical so you can live your best life! I believe with you and stand in agreement that you are healed and whole and God says He wants us to live on earth AS IT IS IN HEAVEN. That means a prosperous life and life in abundance!

MORE TO COME! Next week, we will take a closer look at what it looks like on a daily basis to walk in complete health and how we can combine natural healing with HIS healing.

-Kasey

 

Summer Ginger Lime “Cheesecake”

Lime and ginger-the most summery combo of flavors, I think! The sour of the lime and the spicy of the ginger, is a total flavor explosion! Lime and ginger both hold anti-inflammatory properties, helps your digestion, and more. Incorporating these 2 nutrients into your summer dishes is beneficial as they both provide a cooling property for those warm summer months when the heat and humidity (hello midwest!) is going strong!

Since this is dairy free, it is cheesecake LIKE but I do want to say it’s not a Cheesecake Factory cheesecake. I mean, it’s not the real thing. But just like with most non-dairy recipes, it hits pretty darn close to it and regardless the flavor, texture, crunch, sweetness, tartness, and NUTRIENT DENSITY is spot on!

Summer Ginger Lime “Cheesecake”
(Gluten Free, Dairy Free, Vegan)

Ingredients
Crust
1 package of gluten free graham crackers
1/4 cup coconut sugar
5 tablespoons of coconut oil
1 lime, tested
1/2 tsp pink salt
Filling
1 cup of soaked cashews (soak at least 30 minutes-overnight)
3 avocados
1 2 inch chunk of ginger
1 cup of lime juice
1/2 cup pure maple syrup
1/4 cup coconut oil
1 tbs lime zest
1 tbs vanilla
Topping
1 tub of coco whip whipped topping
2 tbs sliced raw almonds
1 lime, zested
Directions
Place all the crust ing into a large food processor and pulse until you get a fine sand mixture.  Press the crust into the bottom of a 10-inch pie plate that has been sprayed with avocado oil spray.  Freeze the crust while you make the filling. Drain and rinse the cashews and place them in the food processor along with the rest of the filling ingredients.  Run the food processor for 5 total minutes, set your timer. Stop the machine, scrape down the sides, and process again for 1 minutes.  Pour the filling over the frozen crust and smooth out.  Freeze the pie until firm, around 4-5 hours. Once the pie is frozen, top with the whipped topping, lime zest, and almonds. Serve and enjoy!

-Kasey

(Recipe adapted from Mona Zavosh from Glow by PopSugar)

Your Favorite White Queso

It was taco night in the Thiele household and I was determined to make our ordinary tacos into something amazing. Since we are mostly dairy free in our house, a nice, creamy, savory white cheese dip just sounded so good. Ya know, the kind you get the you go out for date night at your favorite Mexican joint? Oh I could just taste it! So I experimented and perfected this delicious recipe! I was inspired from a few different recipes from Pinterest but ultimately decided that tweaking it for my taste just ended up better.

I’ll let the pictures speak for themselves…
Oh but before I post them, I just want to say that I really love how nutrient dense this recipe is. And it DOES NOT used Nutritional Yeast which I know some people don’t care for its taste. You’ll see the secret ingredient below and what makes it so smooth and delicious….

Your Favorite White Queso
(Gluten Free, Dairy Free, Vegan)

Ingredients
1 white potato boiled and cooled
3/4 cup of soaked cashews (Soak for at least 30 minutes if using a high powered blender or overnight if not)
4 garlic cloves roasted for 5 minutes under the broiler
1.5 cups of veggie broth
1 can of full fat coconut milk (from the can)
1/2 cup jarred mild pickled jalapeños
1 tablespoon pickled jalapeño juice from your jar above
1/2 tsp cumin
1/2 tsp smoked paprika
1 tsp of hot sauce of choice
1.5 tsp pink salt
Directions:
After you boil your potato, you are going to add all of your ingredients (except the jalapeños) into a blender. Blend for a few minutes until everything is nice, smooth, and creamy. Add in your jalapeños and pulse or blend just for a few seconds so some of them are just chopped. Pour into a pot over medium heat and heat up, stirring consistently, for a few minutes until steaming and thick. Thats it! It makes a huge amount-I didn’t measure it but I would say at least 3-4 cups worth. Serve with your favorite veggies or tortilla chips! Our new favorite brand is pictured below, called Siete. They are grain free and totally delicious! The perfect chip for dipping!

Kids and adults alike will love this dairy free dip! I served it at a playgroup this morning and it was gobbled up. It should last in your fridge, tightly sealed for a few days.

Potatoes: White potatoes get a bad rap but they are actually really nutrient dense. They are a big source of vitamin B6 and potassium which we need for all of our muscle function and nervous system. Potatoes also contain a variety of phytonutrients that have antioxidant activity. Among these important health-promoting compounds are carotenoids, flavonoids, and caffeic acid, as well as unique tuber storage proteins, such as patatin, which exhibit activity against free radicals.

-Kasey

(Recipe adapted from here)

 

Good For Your Gut Slaw

I am calling this a probiotic salad because it contains apple cider vinegar (ACV),  even though ACV isn’t technically a probiotic it acts a lot like one and contains very beneficial bacteria that help us with our gut health. It helps to stimulate stomach acid, aiding us to in the digestion area. Moral of the story: ACV is WONDERFUL for digestion. So bring it on!

When shopping for your ACV make sure that you get a raw organic unpasteurized kind, with the “mother”. This is how you will know it will contain all of those beneficial goodies. Bragg’s is a common brand that can be found in stores. I’m sure most of know this already but it doesn’t hurt to say it again!

Cabbage is also a powerhouse food that contains loads of antioxidants, phytonutrients, and surprisingly an amazing source of vitamin K. Cabbage contains 85 of your body’s daily need of vitamin K! Whoa! Bring on the cabbage! Its also good to know that its best consumed raw.

I’ve made this simple slaw a couple of times over the last few weeks. It keeps well in the fridge for a few days. Make a batch on day 1 and you’ll have a wonderful little slaw to reach for throughout the week. It’s great on sandwiches, tacos, burgers or just a side salad. I throw it on my kids food too, they actually really like cabbage!

Good For Your Gut Slaw
(Gluten Free, Dairy Free, Vegan)

As always, when you can: organic ingredients are always best.
INGREDIENTS
2 CUPS shredded PURPLE CABBAGE
1.5 CUP  shredded GREEN CABBAGE
1 CUP SHREDDED CARROTS
1/2 CHOPPED CILANTRO (PACKED
JUICE FROM 1 LEMON
2 TBSP OLIVE OIL
2 TBSP RAW HONEY
1-2 TBSP ORGANIC ACV
1/4 tsp salt
1/4 tsp garlic powder or fresh minced
pinch of pepper
Directions
Place the cabbages, carrots and cilantro in a medium mixing bowl (I bought the carrots pre shredded but thinly sliced the cabbage with a sharp knife). In a smaller separate bowl mix the rest of the ingredients together until well combined. Poor evenly over the cabbage mixture and toss until all of the cabbage is wet and the salad is combined well. Can be served immediately or chilled for an hour. Keeps well for a few days in the refrigerator.

 

This is great dish for adding more vegetables to your plate! Hope you enjoy!

-Angelina

 

 

Pesto Pasta Salad (Dairy Free!)

It’s summer time! Bring on the cold vegetable dishes! This pesto pasta salad recipe is here to stay in our house. It is SO delicious! So nutritious and SO satisfying. I promise. Just about everyone will love this pesto pasta recipe.

I first made it over the weekend for a family party and quickly became obsessed with it. I made some revisions to “perfect” it and at lunch today my 9 year old  said “MOM you need to put this on the blog.” (we also ate it with some grilled squash. New favorite side.) Convinced yet? My daughter loves it. I told you, this recipe is a new favorite. There are no leftovers in sight.

Pre non-dairy days I LOVED me some pesto. Never mind the fact that it gave me some crazy indigestion most of the time, it was still delicious.  But with this recipe I used a vegan parmesan cheese (don’t let that word vegan scare you! plants are good!). This was my first time making a parmesan and it won’t be the last! HOLY SMOKES IT IS AMAZING! And dare I say BETTER than regular parmesan!? SO easy! It took me less than two minutes to make. There was more than enough for the pasta and some keep in the fridge for the week. Win!  I got the PERFECT recipe from The Minimalist Baker.

This pesto is so delicious and fragrant! The basil is packed with Vitamin K and gives a good punch of antioxidants! Something that smells so fresh and powerful has to be good for you. This was also my first time trying the POW pasta. It was pretty good!

Transparency for a moment. I’ve been struggling a little bit this week on WHAT to eat and what eating ways to follow. Should we eat meat? Should we be vegan? How much meat? How many times?  So much worrying is contradictory to good health. It’s so easy to get caught up in specifics of the world. But you can’t go wrong with WHOLE foods and eating MOSTLY plants, along with reducing stress. So that is where I will leave it. Eating good REAL food and mostly plants. Less worry : )

This pasta was the perfect lunch today after some yummy buffalo chicken wings last night! Give me all the plants!

I really do hope that some of you try it and please let me know how you like it, if you do!

Pesto Pasta Salad
(Gluten Free, Dairy Free, Vegan)

INGREDIENTS:
| for the parmesan |
3/4 cashews
3 tbsp nutritional yeast
1/4 tsp garlic powder
3/4 tsp Celtic salt
| FOR THE REST |
1 cooked package of your favorite GF pasta (cooled)
2 cups fresh basil
1/2 cup cilantro
1/2 cup arugula
1/2 cup halved cherry tomatoes
1 cup of frozen peas
1/4 cup of the vegan PARMESAN cheese + some to top
1/4 cup of olive oil
3 cloves of garlic
juice from 1 small lemon
1/4 cup of water
salt to taste

Directions:
(Take peas out to thaw.)
First make the parmesan by blending all of the ingredients in your Vitamix or food processor. Set aside. Then add basil, cilantro, peas, olive oil, garlic, lemon, water and salt in a food processor. Blend on high until smooth. Stop to scrap the sides with a spatula occasionally. Add an additional tablespoon of water if needed. Poor pesto mixture, arugula and tomatoes over your cooked pasta. Fold in gently until thoroughly combined. Sprinkle the top with the desired amount of cheese. This can be served immediately or chilled of an hour. Tip: When you cook and drain your pasta, run cold water over it until completely cooled. This and using slightly frozen peas will help it stay cool to eat right away!

Enjoy!

Peas: Peas have great phytonutrients which is beneficial for eye and vision health. They also have a special phytonutrient that helps against stomach cancer prevention.

-Angelina

 

 

 

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Ultimate Fruit Galette

Happy 4th of July, friends! What an amazing country we live in. We also attend a 4th of July parade in the small town I grew up in. I believe in 31 years I’ve only missed 3! It’s the largest running parade west of the Mississippi! Something our little town is pretty proud of; with thousands attending each year. What do you do to celebrate? My grandpa served in the army as well as my brother, so honoring them and remembering our freedoms is super important to me.

I created this fruit galette as a delicious treat for you to take to your 4th gathering or any summer picnic. It’s light, refreshing, and pretty nutrient dense. In the fall I love to change up the fruit and use a caramel apple filling or chocolate with strawberries. So easy and delicious!

Serve it with a side of coconut milk whipped cream and some hot tea and mmmmm. Let the good times roll!

Ultimate Fruit Galette
(Gluten Free, Dairy Free)

Ingredients
1 1/2 cups of gluten free all purpose flour, my favorite is Bobs Red Mill
1/4 cup coconut sugar
1/4 tsp salt
1/2 cup cold ghee
1/4 cup ice cold water
2 large apples, peeled and sliced
1/2 cup peaches
1/2 cup blueberries
1/2 cup cherries
1/4 cup coconut sugar
1 1/2 tbs gf flour
2 teaspoons lemon juice
1 tsp cinnamon
Directions
Make the curst by whisking the flour, sugar, and salt together in a medium bowl. Add in with a fork, your cold ghee until the mixture resembles course, pea sized crumbs.  Add the water and stir until the flour is moistened. Add more water if the dough seems dry.  Gently knead the dough a few times on a lightly floured work surface until it all comes together.  Shape the dough into a ball and flatten into a thick disk.  Wrap it in plastic wrap and freeze for 30 minutes.  As the dough chills, prepare the filling by mixing the fruit, rest of the sugar, flour, lemon juice, and cinnamon together in a large bowl. Cover and let sit until the dough is ready.  Preheat oven to 425 degrees and line a large baking sheet with parchment paper.  Roll the chilled dough into a 12-inch circle and transfer the dough on to the baking sheet.  Put the fruit mixture into the center of the dough, leaving a 2-3 inch border all around. Gently fold the edges of the dough over the fruit.  Press gently to seal the edges.  Bake until the filling is bubbly and the crust is golden brown. You can also brush some melted ghee on the crust and put back in the oven for a few minutes to brown. Bake for 30-40 minutes.  Serve!

Coconut sugar: Coconut sugar is a great “refined sugar” alternative.  It doesn’t have a coconut flavor, although it isn’t as sweet as regular sugar so adjust your recipes accordingly.  But what it does offer is a super high mineral index and also inulin, which is a starchy prebiotic fiber making blood sugars stable when consuming moderately instead of spiking it like white sugar does.

Ghee: Ghee is a great butter alternative! It has fat soluble vitamins of A, D, and E. This is great for the skin, eyes, and to balance hormones. It can lower cholesterol and helps to build strong bones with the Vitamin K2.

-Kasey

 

Rustic Western Salad with Caramelized Onions

This rustic western salad was a hit all around the dinner table this week. Sometimes, I forget the simplicity in just a good ole’ salad. Although I’m the first to admit that I’m not the biggest salad fan, if I make it gourmet and “froo-froo” I tend to enjoy them. I much prefer roasted veggies, smoothies, or simple steamed veggies; but this salad really takes those amazing veggies up a notch. I think two components really take this salad from boring to awesome: the caramelized onions (recipe at the end of this post) and the Miyokos Smoked Farmhouse “Cheese”.

Plus, we all know the important of getting our daily greens in. Besides drinking the Everyday Green Smoothie, incorporating locally grown veggies into your diet is just so important. When you eat locally grown food, you are not only supporting your local small business economy, you are also getting a power house of soil based organisms that are beneficial to your gut.

Rustic Western Salad with Caramelized Onions
(Gluten Free, Dairy Free, Vegan)

Ingredients
3 cups of local mixed greens or any of your favorite leafy lettuce
1 locally grown tomato diced
1/4 cup of Miyokos Smoked Farmhouse “Cheese” diced
1/2 candy onion, caramelized (recipe below)
Your favorite dressing, I used Primal Kitchen’s Paleo Ranch which added the right amount of creamy against the smokiness of the salad
Directions
Put all of your ingredients into a beautiful bowl, toss and serve!

Caramelized Onions
(Gluten Free, Dairy Free, Vegan)

Ingredients
1 candy onion sliced into thin strips
1 tbsp avocado oil
Sea salt
1 tbsp balsamic vinegar to deglaze the pan
Directions
In a non-stick skillet over medium-high heat, heat the oil until its bubbling. Add the sliced onions, sprinkle with salt, and cook, stirring frequently, until they’ve wilted completely and are beginning to stick to the bottom of the pa (about 10-20 minutes). The pan will begin to brown. Reduce the heat to medium low and continue to cook, stirring and scraping the pan with a spoon every few minutes.  Continue this process until the onions have turned a uniform Carmel brown color, about 30 minutes. Add the balsamic and scrape down the pan well.  Take half to put on your Rustic Western Salad and let the leftover onions to cool and then store in the fridge.

Onions-Onions are a high source of polyphenols. Polyphenols are one of the highest sources of phytonutrients which is known for disease prevention. Onions have cardiovascular benefits, antioxidant and anti-inflammatory properties, and is known to prevent cancer.

-Kasey

Sweetened Condensed “Milk” (Bonus: Better Than Anything Cake Recipe)

My husbands birthday was last week and I decided to make something we normally wouldn’t eat. Although I did try and make it as nutrient dense as possible, making it gluten and dairy free, but it was definitely loaded with sugar. Oh well, birthdays only come once a year!

The recipe, which I have included at the bottom of this post, needed to have sweetened condensed milk. Since I wanted it to be dairy free, I decided to make my own and it turned out amazing! It turned out being creamy, thick, and rich, and absolutely recipe worthy! This would be great to keep around for those sweet treats that call for the processed, dairy filled kind.

Sweetened Condensed “Milk”
(Gluten Free, Dairy Free, Vegan)

Ingredients
1 can full fat coconut milk
1/4 cup coconut sugar
Directions
Pour the coconut milk and sugar into a small sauce pan and heat over medium-high heat until boiling, about 5 minutes. Watch the pot closely as it can boil over! Consistently whisk mixture to prevent burning. Reduce the heat, bringing the coconut milk mixture to a simmer. Allow to simmer for 30-45 minutes, or until the liquid is reduced by half.  Remove from the heat, and allow to cool completely before using in recipes.

BONUS!
Better Than Anything Cake
(Dairy Free, Gluten Free)

Ingredients
1 package of Bobs Red Mill Gluten Free Chocolate Cake Mix
(Look at the package of cake mix to see what ingredients it needs to bake the cake according to the directions)
One batch of sweetened condensed coconut milk
2 dairy free chocolate candy bars. I used Theo
1 tub of dairy free coco whip
Dairy Free Caramel Ice Cream Topping
Mix and bake your cake according to directions. Let cake cool for 10 minutes and then poke holes all over the cake. Drizzle the sweetened condensed coconut milk into the holes that you poked in the cake and all over the top of the cake. Then, take your caramel topping and drizzle that on top of the cake too. Put your cake in the fridge until its cool. Now that your cake is cool, take your thawed coco whip and spread it on top of the cake. Then take your crushed up chocolate bars and spread them all over the top of the cake. Lastly, take your caramel and drizzle a little bit more over the whole top of the cake. Put in fridge for at least 2 hours to meld all the flavors together and completely chill. Thats it! Indulge!

-Kasey

 

Angelina’s Top Ten (Current) Favorite Items

Kasey shared some of her favorite items last week, so I guess it’s my turn to share some my own current favorite items. We’ve got some food items, some snack items and even some personal care items. They are listed in no particular order!

 

This little bag of flour has become a recent favorite pantry staple of mine! Garbanzo beans or also known as chickpeas are the main ingredient in hummus! So I’ve been making a sweet little hummus sauce just whipping this flour together with a few other ingredients and it is just so perfect. I’ll be sharing that recipe soon! BONUS: Its sprouted! Sprouted = Best (purchased from Thrive Market.)

We don’t use sunscreen very often but when we do we only reach for Badger! I will typically only slather us up in sunscreen when I know we will be out for extended hours and will most likely get a little burn. We don’t use sunscreen for every day outdoor play. Badger is a brand I’ve trusted for years!

We got these gluten and dairy free cookies last week for our movie trip and they were AMAZING! Most of Pamela’s products are amazing. These cookies were crunchy and did not disappoint.

This rosewater has been a game changer in my makeup routine (or lack thereof). I have been using it, with a few drops of glycerin mixed in, for a makeup setting spray. It is helping my natural eyeliner and mascara to stay in place! The makeup has the tendency to run pretty quickly but using this rosewater has changed the game. I LOVE the fresh dewy look and feel it gives. It also just smells amazing. (Kasey wrote a blog post about how to make your own here.)

 

Tarte. Tarte is amazing. Most of my makeup collection (again, or lack thereof) is made up entirely of Tarte and has been for years. I recently picked up this pretty little Tartiest liquid eyeliner and it is dreeeeeamy! It runs a bit but the rosewater is definitely helping with that. It goes on smooth and buttery! New makeup fav for sure!

We’ve shared nutritional yeast in a few of our recipes and I think this is a current fav for both Kasey and I. Its a tad on the pricy side BUT its non-fortified, which we think is important. Add that yummy cheesy flavor to certain recipes! I’m currently eating some on top of my pasta!

We love Jovial noodles! Brown rice pasta is GREAT transition food for someone trying to take the gluten out of their diet. You really can’t tell the difference between a brown rice noodle and a wheat noodle. Jovial’s tend to be our favorite brand and we are LOVE the caserecce lately.

I just bought these chickpea crumbs from Whole Foods last week and we love them! Im always looking to add a little crunch to certain recipes and these were perfect! I broiled some breakfast potatoes the other day and these mixed in added a great texture! I haven’t tried using them to batter anything yet but I am excited to soon! I accidentally cut off the top but they are from Watusee Foods. 

If you like Larabars and you like mint chip, you will LOVE this bar! It is hands down my FAVORITE larabar and I’m not super fond of all of them (my four year old is HUGE fan of the crunchy ones). I’m not sure if its new or what but I recently found them at Whole Foods and I’ve kept one in my doula bag ever since! Yum!

Now I did put this particular item last because I was hoping you wouldn’t realize that its an open-half-eaten bar of chocolate. I tried to keep this fresh for this blog post but it wasn’t happening. THESE ARE MY FAVORITE CHOCOLATE BARS EVERRRR! They don’t contain any dairy OR SOY (this is huge for chocolate, if you’ve ever looked at the ingredients) and they’re organic! If you are a mint n chip lover, you have to try their mint bar… IT IS LIFE. Trust me. You need it in your life.

I hope that you’ve enjoyed browsing some of my current faves!

-Angelina

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