(long post ahead)
Here’s the truth...
I don’t want to be a food blogger.
At least, not right now. I’m already a dietitian, personal trainer, Jazzercise instructor, fire wife, and fur mama❤️And those feel like plenty.
I’ve enjoyed food blogging at times, but I don’t believe I want to have it as my serious, long-term career focus. Just because you can do something doesn’t mean you have to or that it’s the right thing for you.
With that said, I do still plan to share some recipes here and on the blog - it IS fun at times!
And I love food photography. But I’d also like permission to break free from the food blogger box and post other things on Instagram besides white background food photos.
Fitness, my husband, our kitties, fun restaurant foods, travel (when my husband makes me😜...which is a lot in the next few months🌴👙) - those are things I want to be allowed to post IG photos of too!
If I don’t want to be a food blogger, then food photos don’t have to be all I have to offer.
17k followers is flattering and a big accomplishment, but it doesn’t feel as important right now if I can’t post other things I enjoy too.
You have my permission to unfollow me if all you want is my white background food photos👋🏼To all of you who stay (and actually even read this far😆), I’m glad to have you🤗
Happy #wafflewednesday !
With the joyous reintroduction of oats back into my life recently, these 7-ingredient blender waffles are now able to make their way back into my life too!👏🏼
I just got home from training my clients + a mini workout, and I’m seriously considering breakfast for dinner😍Yay or nay?👍🏼👎🏼
(Recipe for these waffles + toppings is on the blog, search “waffles”)
When you’re doing a photo shoot and the kitties find you...(swipe👀)
And I’m pretty sure Wampus licked it😂🤦🏼♀️
Ah well, still tasty even with kitty slobber!
VEGAN HALLOWEEN RICE CRISPIES
(FYI... I basically followed the recipe on the @mydandies package for the crispies)
Rice crispy pumpkin:
• 3 cups @mydandies marshmallows
• 2 Tbsp @earthbalance buttery sticks (I like the soy-free ones)
• 2 Tbsp refined coconut oil
• 5 cups @traderjoes crisp rice cereal
Melt marshmallows + butter + coconut oil in the microwave in 30 second increments, stirring between each, until melted. Pour over cereal and stir until all cereal pieces are coated. I gave up on a spoon and used my hands😆
Press into 9” springform pan (I lined mine with plastic wrap) and let cool in fridge until firm. Cut into pumpkin shape before removing from pan.
• 1/2 cup non-dairy chocolate chips
• 1/2 tsp refined coconut oil
Melt in microwave in 30 second increments, stirring between each, until melted. Pipe onto crispies whatever jack o’lantern face you like! Return crispies to fridge for a few more minutes to let chocolate firm up slightly.
More vegan cheesecake. Because really, what day doesn’t need cheesecake.
Sweet, smooth, creamy, dreamy🤤...
Goodness, I really need to get more foods added back into my happy tummy diet. Because cheesecake😩
(recipe of the blog, search “cheesecake”)
FRIYAY is here and I am so glad! Anyone else?🙋🏼🙋🏼♂️
I’d really like to make/bake something fun this weekend...maaaybe a vegan cheesecake? Though I’m not sure if I can eat that right now🤔
3 days ago I started incorporating oats back into my super limited diet and so far so good, so perhaps I should make some form of oatmeal cookies!🍪
Besides, there’s already an entire vegan churro cheesecake in our freezer right now😆
But if YOU want to make some churro cheesecake this weekend, search “cheesecake” on the blog for the recipe!🍮😋
Starting week 3 of plain rice + hardboiled eggs for breakfast (and the majority of my intake overall)🍚🥚and I'm currently in the 🤷🏼♀️phase and not really caring that my diet is so bland and limited. It seems to be helping me feel well, so it's a-ok with me for now! #IBS
Though a jumbo vegan cinnamon roll (recipe on the blog) would probably taste pretty good...😗
But oh well, my tummy still likes a couple fun things like nice cream + @squareorganics bars, so I guess I'm good without cinnamon rolls for a while longer!😆
Breakfast from breakfasts past...
Because for the past 3 weeks I've been eating steamed rice🍚+ hardboiled eggs🥚
At least I do have 2 cute fur babies🐱🐱to watch while I eat my boring food! And at least my food looks and smells better than theirs😂
Oh hi👋🏼long time no post.
Needed a bit of a break to manage my life of not feeling well, new kittens (one of which has ringworm😑), and fire wife-ing.
But today the husband is finally home, kittens are happily kittening (until their medicine bath tomorrow at the vet😬), and I'm getting a massage. And it feels like a good day to make something yummy for husband to take with him back to work tomorrow!
Taking votes... these PB caramel truffles or some sort of vegan cookies?
And now, introducing... Wampus.
As in, Kitty Wampus🐱
The original and only kitten we planned to adopt, but I'm so glad we got both brothers🤗They're adorable together! Though also exhausting for this kitten mommy😂😶Worth it though.
I mean LOOK AT THIS FACE.
I've been a little quiet with the food photos lately because KITTENS entered my life on Saturday!😻
We were only going to get one...but his brother was going to be left at the shelter all alone and that was too sad😿So I texted kitten daddy and he said I could have both!🐱🐱
So for your Tuesday viewing pleasure, here's unexpected kitten Milo (named by husband) sitting in a kleenex box😍
Glamor shot of original kitten Wampus (named by me) to come soon!
Toasting to FriYAY👏🏼
Dunno what's been going on with my body the past 2 weeks, but ugh. Major ugh. I think my IBS has joined forces with some other condition(s) in an attempt to completely wipe me out🙈Going to try a few tweaks with diet to see if that helps🤷🏼♀️
Also going to finally bring home our new fur baby🐱this weekend and see if that helps! If nothing else, I'll at least be able to pet a fuzzy kitten while lying on the couch😻
This morning's *hopefully* gut-friendly toast... @canyonglutenfree cinnamon raisin bread + @artisanaorganics raw coconut butter + kiwi + raw sunflower seeds🍞🥝
Hello from Oregon!🌲
We landed in Portland on Saturday just before midnight, and within 12 hours I had a batch of cinnamon roll dough rising in my mom's kitchen😛 So fun to be able to bake my SMY recipes for my family!
I used the recipe for these jumbo vegan cinnamon rolls but made them regular size instead by cutting the dough into 9 strips rather than 5👍🏼🤤
Recipe link is in my bio!
Long (and honestly unknown🤷🏼♀️) story short, I've been ill this week🙇🏼♀️
But it's FriYAY🎉husband is home👫tomorrow night we fly to my hometown Portland for 4 days🌲and vegan double chocolate peppermint patties exist (recipe on the blog!)🤤So despite it all, the week is at least ending pretty well👌🏼
Get ready for lotsa IG Stories of our Oregon trip!🤗
The first day of fall is exactly 1 month from today, so I think we're close enough to start pumpkin things.
Plus yesterday my tummy was not doing well with all my usual foods #IBS so I figured I may as well try something different for breakfast!
PUMPKIN PANCAKES (adapted from @ambitiouskitchen)
1/4 c @sprouts canned pumpkin purée
1 c @lovemysilk unsweetened cashew milk (or non-dairy milk of choice)
1 tsp vanilla extact
optional: 1 Tbsp maple syrup (I omitted it today)
1 c @bobsredmill whole wheat pastry flour
1 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
optional: dash of each ginger, nutmeg, cloves (I omitted these today because I forgot)
Whisk together wet ingredients (pumpkin through optional maple syrup). In a separate bowl whisk together remaining dry ingredients. Add to wet, and whisk gently until fully combined. Heat pan on medium heat, lightly coat with oil of choice, and cook those pancakes (~1/3 c batter per pancake).
Makes approx. 8 pancakes.
Freeze leftovers in a ziplock bag and pop into toaster to reheat.
(I actually like to toast mine for a quick minute after the original cook because I like toastier rather than squishier pancakes!)