Eating Consciously

So, last time I left you guys with a bit of a cliffhanger. I told you about my fabulous tiramisu recipe, but I promised to deliver it in three parts. Well, here's part two! That means in the next post you get the actual recipe for the tiramisu ;) The real reason I decided to post this recipe in three parts was because I thought each of the individual components were solid enough to stand on their own and that their versatility could land them in a wide variety of uses. This recipe for Creamy Coconut Topping offers a less processed, less expensive, and more delicious alternative to store-bought soy whipped toppings. I'd say the texture of this Creame Coconut Topping is akin to Cool Whip and don't let the coconut scare you, its flavor is gentle and subtle in this context. Once you've mastered this technique, you'll never buy the ready-made stuff again! Creamy Coconut Topping 1 can full-fat coconut milk 1/4 C powdered sugar 1/2 tsp vanilla extract Place the coco

There's something about the perfect vanilla cake. It's such a versatile baked good because you can glaze it, frost it, toss some berries on it, or even use it as a base for tiramisu as I did! I set out to make the perfect tiramisu (which I did), but I ended up with the perfect vanilla cake as well. A bit healthier than your traditional vegan cake recipe, but it's certainly not lacking in the flavor or texture department. Very satisfying and simple without being bland. What I'm really excited to share with you is my Perfect Tiramisu recipe, but I'm going to lead you up to it in three parts. Today you get the vanilla cake, then I'll give you the yummy coconut cream topping, and finally, you'll get the tiramisu recipe. So, if you haven't done so already, now would be the perfect time to subscribe (hint, hint) to my blog so you don't miss the best tiramisu recipe ever. Better than nonvegan ;) Vanilla Cake 3/4 C sugar 1/4 C oil 1 TBS ground flax

I most certainly could not let an entire month go by without a blog post! As I'm sure you have gathered, I've been pretty busy these past few weeks. Beyond my fatal deer incident , my five spring courses started and to say I've been overwhelmed is an understatement. The light at the end of the tunnel is that by the end of this year, I'll be eligible to sit for the national registered dietitian examination! I wanted to share a quick and healthy recipe that will fuel you for these cold winter days. I picked up a bunch of bananas at the store the other day only to get home to see that my soy milk had completely crushed and smooshed all my bananas. So, when life hands you squished bananas, make banana bread! I found a bunch of loose ingredients that have been gathering dust for the past few months and the result was a slightly sweet bread that's satisfying and sustaining. Banana Bread 6 bananas, mashed 1/2 C soy milk 1 tsp vinegar 1 tsp vanilla extract 2 TBS aga