Avocados are like candy to me. Seriously. The other day I read about a company that mails you a monthly stash of those delicious green fruits. How perfect! If I wasn’t a cash-strapped twenty something, I’d sign right up! I eat avocados with, on, and in ANYTHING. I realized the other day that I desperately need to include more protein in my vegan diet. I had a can of chickpeas in the pantry and thought… hey! Avocados + chickpeas + a few other good ingredients could be the recipe for a perfect spring lunch. Hence, the avocado chickpea “salad” was born!
*this makes two servings!
1 cup chickpeas
1/2 cup salsa
1/2 red onion, chopped into small pieces
2 TBSP lime juice
Dash of salt and pepper
Fresh cilantro (to your liking)
Mash the avocado with the chickpeas. I like to keep it pretty chunky but feel free to use a food processor if you want a smoother texture. Then stir in the rest of the ingredients. I love cilantro so I definitely added quite a bit. Any salsa will do… I personally love the Mateo’s salsa from Costco or the black bean & corn salsa from Target!
Just wanted to wish all my vegan friends Happy Easter! Hope you celebrated with an egg hunt, sunrise church services, and mostly happy times with friends & family. (And possibly some vegan chocolate eggs?? : )
My boyfriend and I spent our rainy Easter here in NC snuggling, watching Nicholas Sparks movies, and eating yummy cookies. We also drove down to Lake Brandt yesterday to take advantage of the wonderful, sunny 60 degree weather. Such a beautiful day! I’m SO ready for spring to get here already. Hope you all had happy holiday weekends as well!
One thing I absolutely love about the South is the drinks (non alcoholic of course!). To say I’m addicted to sweet tea and homemade lemonade would be an understatement. Since the weather is warming up here in North Carolina, I decided I’d try my hand at making some good old fashioned southern lemonade. I lightened it up by using Splenda…mainly because I didn’t have regular sugar at home. Oops! Feel free to use whatever sugar product you like most : ) Also, this recipe is the perfect balance of sweet and tart in my opinion. If you prefer sweeter lemonade or a little more tang, adjust the measurements to your tastes.
Amanda’s Southern Lemonade
8 cups water
2/3 cup Splenda
Juice the lemons in a small bowl. Save the rinds!
Boil 5 cups of water.
Put Splenda in a separate bowl and add 1 cup of the boiling water to it. Stir until it’s dissolved.
Place the lemon rinds in the rest of the boiling water. Remove from heat, cover and let sit anywhere from 30-60 minutes.
Remove the rinds. Mix the lemon-infused water, the sugar water, the lemon juice and the remaining 3 cups of water in a pitcher.
Let chill in the refrigerator overnight and serve on a warm sunny day. Delicious!
I have to admit. I have not been too great at being vegan lately. I went home for spring break and my mom cooks such amazing (non vegan) food. It was delicious and wonderful but now I’m ready to get back to the lifestyle I love.
What better way to restart my plant-eating, animal-avoiding diet than by taking a 30 day vegan challenge! Starting tomorrow, I’m full out vegan for 30 days. I’ve been off and on for the past year so I want to give myself a chance to really see the benefits of veganism and read about why it’s wonderful and why I should continue it for the rest of my life.
If you’ve been wanting to try going vegan, take the challenge with me! I’ll be posting the different meals I eat each day, along with some (hopefully) delicious recipes : )
And if you already are a pretty little vegan, what are some of your favorite meals? I’m on the hunt for new yummy things to try. Here’s to a new start!
Lots of love,
PS. This is at Topsail Island. My boyfriend and I went the other weekend to celebrate our anniversary. I recommend it to any fellow North Carolinians… or anyone really. It’s absolutely beautiful!
One of my favorite things to do after a busy day is to get a little messy in the kitchen with my boyfriend. We LOVE cooking together. It makes it much more enjoyable and we’ve had a blast trying out all the recipes I find on Pinterest. The other day, we were craving our favorite pizza from Sticks and Stones. But neither of us felt like making the 40 minute drive to Greensboro plus the Oscars were coming on! So we found a no rise wheat pizza crust recipe (that was vegan for me of course). It is SOOOO easy and quick and let me tell you… it was absolutely delicious! We scarfed that whole thing down. The recipe is perfect for two people so grab your boyfriend or hubby or best friend, load up on some yummy toppings, and enjoy a hot slice of homemade pizza.
– 1 Tbsp yeast
– 1 cup warm water
– 2 Tbsp olive oil
– 2 & 1/2 cups whole wheat flour
– 1 Tbsp Italian seasoning
– sprinkle of salt
Mix all of the ingredients together*. Press onto a pizza stone or greased baking sheet and top with any ingredients you like. Bake for 12-15 minutes at 450 degrees. Bon appetit!
*I adapted this recipe from here. The original recipe called for regular flour but since I used all whole wheat, you may need to add a little more than a cup of water to get the right consistency for the dough.
I’m addicted to reading blogs. Is anyone else? I could easily spend hours and hours browsing recipes, blog posts, new pictures. Especially when those blogs are about other proud vegan women or yogis! Here are some of my top picks for vegan (or yoga related!) blogs for 2013. Add these to your “must-read” lists!
Just a shameless self-plug here. If you love being vegan (and are proud of it!) and if you’re addicted to coffee or tea like I am, check out my Pretty Little Vegan mugs on Etsy. I promise they are super cute, not to mention dishwasher friendly. And if you love the idea but not so much PLV, I can make one with any of your favorite song lyrics or quotes. Check it out. Pretty please : )