Recipes I’ve Recently Made & LOVED

Hey y’all! How’s everyone’s week going?!

This is my first full week in LA as an entrepreneur and so far it’s been fantastic! It’s kind of crazy how much you can get done in a day, and how quickly time can fly. It’s almost February too, which is bonkers!!

I’ve actually been cooking up a storm over here, since I now have a bit more time and flexibility! While nothing is ever too crazy, there have been some notable recipes I’ve either followed or created. Since I’ve been catching up on work after Hawaii, I figured I’d throw everything in one blog post for you. Everything is shared below and honestly, I’m hungry just looking at it all again?

Sausage Pancake Muffins – I didn’t really follow much of a recipe on this one, but I did whip together a batch of Birch Benders pancake mix (as instructed), and then tossed in some Jones Dairy Farm pork sausage to bake in muffin cups at 350 degrees fahrenheit for about 15 minutes. Make these and then dip them in maple syrup. YOU’RE WELCOME.

Ambitious Kitchen’s Corn Pasta Salad with Cashew Cilantro Pesto – Make this immediately. Trust me. And if you use Banza Chickpea Pasta (aka my favorite pasta of life) it’ll be packed with protein and fiber!

Pinch of Yum’s Best Soft Chocolate Chip Cookies – Made these for a dinner party last weekend and MAN they were a hit. Definitely making them again veryyyy soon!

Easy Raspberry Chia Jam – All you need to do to make this is heat up a few frozen raspberries in the microwave (I do about a quarter cup!), throw in about 1/2 tbsp chia seeds (ground or whole) and a sprinkle of coconut sugar. BOOM. 20 seconds later: chia jam!

Vegan Cashew Cheese with Chickpea Pasta – So I didn’t fully follow a recipe for this one, but I did take a 1/2 cup soaked then drained cashews (in water for about 15 minutes), 1/4 cup unsweetened almond milk, 1/2 cup vegetable broth, 6 tbsp nutritional yeast, 2 gloves garlic, sea salt + peppa, and 2 tbsp brown or dijon mustard then blend it all up and voila! Creamy, dreamy vegan cheese 🙂

Egg White Stovetop Oats – For this, I just took 1/2 cup of oats, 1/2 cup almond milk and 1/2 cup water, then stirred it together over the stove on medium for about 7 minutes. Once the liquid was almost completely absorbed, I took them off the heat, poured in an egg white and stirred veryyyy quickly so that it wouldn’t all cook together like an actual egg! This just adds some extra protein and a lotta fluff. Highly recommend!