Wednesday, August 14

VEGAN Skincare & VEGAN Makeup!

Sunday, August 11

A secret to vibrant health....

We all want to be healthy and we strive for it in different ways. Covering all our bases is essential to get that glowing skin, those high energy levels and that great feeling of being satisfied in your own body. After all, it is our temple!

Something I have discovered along my health and fitness journey is the wonderful benefits of smoothies. And no, I'm not talking about smoothies from fast food joints....I'm talking about home made healthfood smoothies! They are great because you can get creative and they can even be healthy meal replacements if you're trying to slim down.

Today I got home from the gym and was craving something that would help detoxify me after a sweaty workout and there's no better way to detox than from the inside out!

Personally I find that I don't eat enough dark leafy greens so I sneak them into my smoothies! It adds concentrated nutrients to my smoothie and really doesn't alter the taste very much. 

"Dark green leafy vegetables are, calorie for calorie, probably the most concentrated source of nutrition of any food. They are a rich source of minerals (including iron, calcium, potassium, and magnesium) and vitamins, including vitamins K, C, E, and many of the B vitamins. They also provide a variety of phytonutrients including beta-carotene, lutein, and zeaxanthin, which protect our cells from damage and our eyes from age-related problems, among many other effects. Dark green leaves even contain small amounts of Omega-3 fats."

I like buying organic whenever possible so when these went on sale I stocked up! Organic fruits and vegetables are much higher in nutrients than their counterparts and also you don't have to be concerned with pesticides and other unhealthy chemicals.

RAW Garden of Life products are great! I choose to buy plant based protein because I feel it is easy for my body to digest. 

You can purchase RAW Garden of Life products at many vitamin stores or here: 

Thanks for reading and happy health!

Friday, August 9

Vegan Chocolate and Zucchini Cake!

This cake is one of my all time favorites and I'm so excited to share the recipe with you guys!

I have started eating a *mostly* vegan diet (I can't resist seafood!) and I love how creative vegan dishes are, especially deserts. This cake is moist, delicious and healthy (compared to store-bought options that is!)

It takes some time, but I promise you it's worth it if you do each step right! My kitchen was a disaster after but I happily washed the dishes because I know how decadent the end result is.

Below are the ingredients and the directions.

I recommend serving it with fruit, either blueberries or blackberries as they really bring out the flavor of the cake!

Thanks for reading lovelies!

For Cake:
2 cups Whole wheat flour
1/2 cup Cocoa powder
1 teaspoon Baking soda
1/2 teaspoon Baking powder
1/4 teaspoon Salt
1/4 cup Canola oil
1/4 cup Unsweetened applesauce
1/2 cup Granulated sugar
1/2 cup Light brown sugar
1 teaspoon Vanilla Extract
1 teaspoon Instant coffee powder
1.5 bananas (to replace 3 eggs)
4 Tablespoons Water
1/4 cup Soy Milk
2 cups Zucchini, grated
1 cup vegan dark chocolate chips

For Topping:
3 Tablespoons Light brown sugar
1/2 cup Slivered Almonds, chopped

  1. Preheat oven to 360F/180c for 15 minutes.

  2. Grease and flour a 9 inch cake pan. You can use cocoa instead of flour.

  3. In a large mixing bowl sift together the flour,cocoa, baking soda, baking powder and salt.

  4. Mash the bananas. Once mashed, add the water and mix together.

  5. In a medium bowl add oil, applesauce, sugars, vanilla extract and coffee powder. Using a hand mixer beat the mixture at a medium speed for 3-5 minutes.

  6. Add the banana liquid and mix. Now also add the milk and beat until well combined.

  7. Reserving half a cup of the flour mixture, add slowly the remaining flour to the wet ingredients, while beating it in at a low speed. Combine the grated zucchini, chocolate chips and 1/2 cup of flour. Add this to the batter and mix it well. Note that the batter is thick at this stage. So don’t worry.

  8. Pour the batter in the prepared cake pan and smooth it out using a spatula.

  9. Prepare the topping by mixing the brown sugar and almonds. Sprinkle this mixture evenly on the batter. Bake for 40 to 50 minutes.