No juicer needed to make this gorgeous orange juice! All you need is a blender, a nut milk bag (cheesecloth or kitchen towel), and fresh produce! This Orange Sunrise Blender Juice is made with carrots, oranges, pineapple, turmeric, ginger, and mint for a healthy homemade juice the whole family will enjoy with no added sugar!
No juicer needed to make this gorgeous orange juice! All you need is a blender, a nut milk bag (cheesecloth or kitchen towel), and fresh produce! This Orange Sunrise Blender Juice is made with carrots, oranges, pineapple, turmeric, ginger, and mint for a healthy homemade juice the whole family will enjoy with no added sugar!
If you're looking for the best coffee replacement that tastes like coffee without caffeine, try Capomo Herbal Coffee! This gluten-free herbal alternative to coffee is perfect in the morning to start your day with a natural energy boost loaded with health benefits. Enjoy this herbal coffee hot or iced as a part of your morning routine.
Dalgona Coffee but with a matcha twist! This Iced Matcha Dalgona Latte combines iced plant milk topped with matcha foam for one easy, fun, flavorful morning latte!
Capacity: about 2 ml Height: 30mm, Width: 14mm, Thickness: 10mm ,Neck diameter: 5mm quantity:you will get 7 bottles with Cork per lot (each color with one) colour: black , blue, Amber, Green, pink, lilac, Transparent . use:Glass Bottles, Perfumes Bottles, Mini Arts Jas, Color Bottles,Bottles Pendants, Glass Bottles with Cork Stopper,wishing bottles, gift bottles tiny Christmas Wedding Gift 1.Are the product photos real ? Yes, All the photos displayed are 100% real, And photos are all taken by ourself. but maybe there are some color shading because of the monitors. 2.May I use the photos on my Companies , individuals or stores ? Yes,That is ok ,we Provide all the product photos 3. How long you will send the items? we can send all the items within 1-3 working days 4.About Shipment It will take approx 1 -2 weeks to US, and 2 - 4 weeks to all of the countries. We also provide Express Mail (EMS or DHL) if you want faster shipping (3-7 business days). Please let me know before purchasing. 5.Payment We accept Paypal and Major Credit Cards.
This Cookie Monster Blue Spirulina Smoothie Bowl is a gorgeous combination of banana, avocado, date, and spirulina topped with homemade plant-based, gluten-free chocolate chip cookie dough, chocolate covered chia seeds, and cacao nibs for a fun, superfood healthy breakfast!
Design: Luks PiekutLocation: PolandProject Type: ProducedClient: NelemanLandscape Photographer: Bas MeelkerBottle Creative Photography: Lia MarrugatProduct Launch Location: GlobalPackaging Contents…
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A decadent, rich, chocolate brownie cake recipe that is light and moist topped with a creamy, dairy-free salted cacao caramel and garnished with sea salt and chocolate chips for the best gluten-free, vegan, grain-free dessert!
This creamy dreamy homemade gelato is made with blueberry, fresh lavender petals, and lemon juice for a sweet summer treat! It's made vegan and gluten-free, you'll be enjoying this soft serve gelato all summer long!
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Roasted sweet potatoes get smashed and combined with vegan mayo and chili sauce for a taste and texture that resembles spicy tuna. Kale gets massaged with sesame oil and liquid aminos (soy sauce) and then rolled in purple sweet potato rice covered nori sheets snuggled with avocado and then garnished with hemp seeds. Gluten-free and vegan!
I hope everyone had a great Father's Day! If you're not a dad, then I hope you did something special for the dad(s) in your life. Much like the speech I gave you about moms, hopefully you make them feel special on a regular basis... but nonetheless Father's Day is a good excuse to go above & beyond! I spent the day with both my dad & my father-in-law, which was great, and I will see my stepdad later this week. Mr. V and I are not parents yet though, so there is no celebrating within our little family. No, our only 'child' at this point is our little Senegal parrot, CJ. She's technically Mr. V's parrot since his last year of high school, but when we moved in together I forced her to love me (for those of you that aren't familiar with parrots, they tend to be very fickle and do not enjoy new people). Recently we decided that since CJ has had the same cage for about 13 years now, she deserves a new one. We went to Petco and picked out a really awesome one that's way bigger and cooler than her old one. And while we were there, I happened to see a book in the bird aisle specifically dedicated to her species. Mr. V and I both picked up a copy to thumb through, and between the two of us, we noticed some shocking information. For one, Mr. V always thought that her species only lives to be about 20 years old. Meaning she's lived more than half of her typical lifespan already. But what he didn't realize was that's for Senegal parrots in the wild. In captivity, she could live for fifty years. Fifty. Five-zero. Half a century. Are you kidding me?? The second shocker came when we read that her favorite food (sunflower seeds) is about the worst thing for birds in large amounts due to the fat content. But most parrots love them, and so they fill up on the sunflower seeds first & then they don't eat much of the other stuff which can eventually lead to health problems. (Hmm, I can relate to that.) The book said seeds should actually only make up a portion of their diet, and the rest should be fresh foods. What?!? This was news to us. Apparently, we are dreadful 'parents'. All this time we thought we were giving her a balanced diet with all the different seeds & nuts in the mix, but nooo. In actuality, if she was a child, it would be like giving her platefuls of Oreos all day and then wondering why she didn't eat the brussel sprouts we put alongside them. Now as I mentioned, parrots are fickle creatures. So you can imagine that after 13 years of getting unlimited quantities of her favorite food, she has not exactly been eager to try new things. We decided the only way to do it is to give her a small amount of seeds for part of the day, then take that bowl out and swap it with one chock full of fresh fruits & veggies mixed with a tiny sprinkling of the healthier seeds & nuts. I diligently cut up a bunch of stuff in bite-sized pieces the first time we tried this, only to watch her lean her little bird eye over the dish, and then go off to the corner to sulk. Eventually she got hungry enough to pick out a few things from amidst the fruits, but I am fairly certain it was more out of necessity than enjoyment. This went on for a number of days. When she was feeling really feisty, she would pick the items out of the bowl and throw them on the floor of the cage in defiance. Then this past Saturday morning, I put in her bowl and walked away to help Mr. Vittles with something. When I came back, I stuck my head in the cage to examine the bowl and see what, if anything, was nibbled. Then I heard the bird chomping on something next to my ear. I looked over, and noticed orange bits smeared all over her beak. CARROTS. Ah ha! Success! Just goes to show you healthy things can be delicious too. Yeah, I know, apple chips are no Peanut Butter Chocolate Chip Snickers Cookies. But they are still a yummy snack you can feel good about. So bust out your mandoline & get to slicing! Apple Chips 2 large apples, cored (I used Red Delicious) 2 T. sugar (optional) 1 t. cinnamon canola oil spray Preheat oven to 200 degrees. Thinly slice apples crosswise about 1/8-inch (2 mm) thick with a mandoline or sharp knife. Arrange apple slices in a single layer on two parchment-lined rimmed baking sheets, and spray with canola oil cooking spray. If using sugar, combine in a small bowl with cinnamon. Put mixture into a sieve and sprinkle evenly over apple slices. Bake in the top and bottom third of the oven until apples are dry and crisp, about 2 hours (mine took a little longer than that to get crisp, but I didn't use sugar). Remove from oven and let ‘chips’ cool completely before transferring to a sealed container for up to 3 days. Makes about 2 cups of apple chips. Recipe Adapted Slightly from Ontario Apple Growers, via Snack Girl
An easy Easter treat that is super easy to make and will satisfy your chocolate craving! These Caramel Filled Chocolate Eggs are filled with a vegan, dairy-free, gluten-free, easy homemade caramel and then decorated with spring colored sprinkles!
This tart and sweet syrup makes a great base for a mocktail or cocktail. Using only a few ingredients you can easily upgrade your bartender game! Enjoy!
Well I said last week that I'd probably be up to my old tricks by now. But much to my own surprise, I decided to try another 'healthy' recipe I've been thinking about - zucchini chips! If you ever look at the sidebar of my blog that lists 'popular recipes' you will see that Apple Chips are number one. They have been for a while now, but the funny part is that they are number one by a landslide. Mr. Vittles occasionally looks over my shoulder while I'm reviewing my blog's stats, and he is always so amused by the fact that the Apple Chips completely dwarf every other post. This fact is absurdly evident by a bar graph that shows the top 10 posts' all-time number of views... basically one long bar, with a whole bunch of short ones beneath it. Up until this week (when Cheesy Bacon Oven Chips suddenly blew up on Pinterest) the Apple Chips had four times more views than the 2nd most popular post. So... in light of people's apparent interest in this recipe, Mr. V decided that I need to make chips out of something else. And the next, most logical thing that came to my mind was zucchini. To me, these chips taste kinda like thin & crispy pumpkin seeds. (I guess that shouldn't be too much of a surprise since they are relatives in the squash family). Much lighter, but the taste is similar. And the seasoning possibilities are endless - you can tailor them to your liking. Garlic, paprika, chili powder... use your imagination! I went with a basic Seasoned Salt and they came out great. But whatever you choose, just make sure you go easy on the seasonings, and only use a little bit - these do shrink a lot in the oven, so what looks like a reasonable amount on the raw veggies could turn out to be way too much! Baked Zucchini Chips 1 zucchini canola cooking spray seasoned salt, or other seasoning(s) of your choice Preheat oven to 225 degrees Fahrenheit. Line a baking sheet with parchment paper or nonstick foil, and spray with canola oil. Set aside. Slice zucchini into thin medallions, about the thickness of a quarter. (You can either use a knife & a very steady hand, or a mandoline slicer.) Lay out slices on prepared baking sheet, and spray tops lightly with additional cooking spray. Sprinkle with seasonings of your choice. (A note on seasoning, however - use LESS than what seems appropriate. These shrink considerably in the oven, and if you use too much it gets very concentrated. It's better to end up underseasoning and add more later.) Place in preheated oven and bake 45 minutes. Rotate baking sheet, and bake an additional 30-50 minutes, until chips are browned and crisped to your liking. These are best eaten within a couple hours of removing from the oven, as they start to get chewy if left out. One zucchini makes one serving (1/4 C. - 1/3 C. of chips depending on the size of your squash). Original Recipe
Is it seriously the 4th of July in one week? I'm not sure where summer is going, but I'll tell you one thing - I'm pretty bummed that July 4th is on a Wednesday. This is not my freshman year of college, people. I do not want to party in the middle of the week. Best-case scenario is when you get a three-day weekend with the holiday. Second best would be at least a Tuesday or a Thursday, so you can take an extra day off and have a four-day weekend if you choose. But a Wednesday? Ugh. What am I supposed to do with that? Picnic & eat pasta salad? Maybe... watch some fireworks? And then it's basically BED TIME. Jeez. It's difficult to properly celebrate America's independence when I have to get up the next day at 6AM. But if the highlight of my holiday ends up being pasta salad, this is a good one to choose. The homemade dressing is awesome, and with this recipe's method it doesn't all end up getting sucked into the pasta. I also happen to love roasted red peppers, feta, and kalamata olives, so for me this is a no-brainer. I bet diced cucumber would be great in this too. Greek Pasta Salad Dressing 6 T. extra virgin olive oil 3 T. red wine vinegar 3 T. fresh lemon juice 1 large shallot clove, minced 1 T. Dijon mustard 1/2 t. dried oregano 1 t. salt 1/4 t. garlic powder 1/4 t. ground black pepper Salad Salt 1 pound farfalle (bowtie) pasta 1 C. jarred roasted red peppers, chopped 8 ounces crumbled feta cheese (about 2 cups) 1 C. pitted kalamata olives (about 6 ounces), chopped coarse 1/2 C. minced fresh parsley leaves For the dressing, whisk all of the ingredients together in a medium bowl; set aside. For the salad, bring 4 quarts of water to boil in a large pot. Stir in 1 tablespoon salt and the pasta, and cook until completely tender. Reserve 1 cup of the pasta cooking water, then drain the pasta in a colander. Transfer the hot pasta to a large bowl. Stir the reserved pasta water into the dressing. Pour half of the dressing over the pasta and toss to coat. Stir in the roasted red pepper, feta, olives, and parsley. To store, cover the pasta salad tightly with plastic wrap and poke several vent holes. Transfer the remaining dressing to an airtight container. Refrigerate the pasta salad and reserved dressing separately for up to 2 days. To serve, shake the reserved dressing to recombine, then pour half of the dressing over the salad and toss to combine. Add the remaining dressing as needed to keep the salad moist. Add more salt to taste, if necessary. Recipe Adapted from Cooks' Illustrated
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Grab a bottle of Frangelico hazelnut liqueur and mix up one of these amazing drinks.
This creamy dreamy homemade gelato is made with blueberry, fresh lavender petals, and lemon juice for a sweet summer treat! It's made vegan and gluten-free, you'll be enjoying this soft serve gelato all summer long!
Eat pretty with these delicious, gluten-free, vegan Pink Dragon Fruit Chocolate Chip Waffles! They have the perfect flour blend to make them crispy on the outside and soft on the inside. No eggs needed to make these waffles fluffy! The perfect breakfast for the whole family ready in just 30 minutes!
Taking you back to your childhood, this healthier, no-churn Vegan Cotton Candy Ice Cream is perfect for summer! It's made with coconut cream and naturally sweetened with agave syrup. This recipe is also dye-free using pink pitaya powder and blue spirulina powder.
I mentioned yesterday that the wild violets were in full bloom and we’d been harvesting the blooms and the leaves for our salads. Since I don’t treat my lawn in any way, the violets hav…
This Vanilla Ginger Mojito is the perfect drink to take you from summer to fall with a smile on your face.
It's so easy to make your own Butterfinger Bars at home! These Healthier Vegan Butterfinger Bars are a healthier alternative to one of the most popular candy bars using corn flakes, sunflower seed butter to keep them nut-free, vanilla, molasses, agave syrup, and dairy-free chocolate chips. There is NO CANDY CORN in this recipe to keep this butterfinger candy naturally sweetened and corn syrup free!
Since yesterday summer has finally arrived here in Berlin! It´s 22°C each day this week and I think during the weekend it´s supposed to get even warmer. Yay! Perfect timing that we share this easy and delicious lilac syrup recipe with you guys. As we already told you in the last post we are totally in love with lilacs.
Go foraging for fresh conifer needles, then make this refreshing conifer needle infused vodka! You can use any edible conifer needles - there are many, such as pine, spruce, fir, redwood, or hemlock. This foraged winter vodka is a lovely winter treat!
If you love someone - give them these caramels this year...
You're going to love this tangy, tart, velvety, vibrant Greek-inspired Easy Vegan Lemon Soup🍋! This hearty and healthy, one-pot meal is based on a traditional Greek Avgolemono soup and only takes 30 minutes to make using simple ingredients like orzo, chickpeas, lemon and dill!
Homemade Hazelnut Syrup is a sweet, flavored syrup that can be used to add a nutty taste to coffee, tea, desserts, and other dishes. It's a delicious and versatile ingredient that's easy to make at home.
This Cookie Monster Blue Spirulina Smoothie Bowl is a gorgeous combination of banana, avocado, date, and spirulina topped with homemade plant-based, gluten-free chocolate chip cookie dough, chocolate covered chia seeds, and cacao nibs for a fun, superfood healthy breakfast!
