vegan twix bars

Vegan Twix bars?? Twisted right?

 For some of you die hard Twixers, imagining any modification to the real deal Twix bar may be hard to believe. To you I say believe it!

These tantalizing Twix bars are decadent, crispy, gooey (like a real Twix), low glycemic (slower glucose release), vegan, and gluten free (unlike a real Twix). 

I don't know about you, but for me, Twix are my favorite childhood candy bar. Unfortunately, if I eat a Twix bar now, I would be breaking several vegan codes. Not to worry because the cool thing about being vegan is that I can enjoy non-vegan foods I loved as a kid by modifying it some way! I found this recipe on Oh She Glows and it's the perfect, healthier choice to the not-so-healthy Twix. 

side note: 
(Where did the Twix name originate from anyways?) Click here to find out!

What you'll need:

for the crust

- 2 1/2 cups Gluten Free rice crispy cereal 

(I use brown rice crispy cereal from the bulk bin at Whole Foods)

- 1/2 cup brown rice syrup

- 4 tablespoons peanut butter (be generous!)

- 2 tsp pure vanilla extract

- pinch of sea salt

for the date caramel

- 2 cups pitted dates

- 2 tablespoons peanut butter (I used 1 tbsp pb and 1 tbsp cashew butter)

- 2 tbsp almond milk (or any other kind of nut milk)

- pinch of sea salt

for the chocolatey top!:

- 1 cup semi sweet chocolate chips

- 2 tsp coconut oil

- 2 tablespoons almond milk

Do it!:

1. Line an 8-inch pan with two pieces of parchment paper. In a small pot, add the brown rice syrup, peanut butter, and vanilla. Increase heat to medium and bring to a simmer, stirring frequently until combined. Add pinch of salt. Pour into a large bowl with rice crisp and stir well.

2. Scoop the rice crisp mixture into pan. Wet hands slightly and then spread the mixture evenly and press down firmly until smooth. Place in freezer while you make the date caramel.

3. Place pitted dates, peanut butter, milk, and salt in the food processor and process until almost smooth and a big ball forms.

4. Spread caramel layer over top of the crust until it’s as smooth and even as you can get it. Place back in the freezer for 10-15 minutes to set.

5. Melt the chocolate and optional coconut oil in a small pot over low heat. When 2/3 of the chips are melted, remove from heat and stir until smooth. Spread chocolate on top of the caramel and place in the freezer for about 3 minutes only.

6. Remove from freezer (chocolate should be slightly firm, but not completely set) and slice into rows and then in half. Freeze again until set for about 10 minutes. Store in fridge or freezer.

7. Chow down and share!

pumpkin spiced (and everything nice) pancakes

I usually don't eat typical breakfast foods such as pancakes or waffles because 9 times out of 10 the recipes out there aren't vegan friendly. However, yesterday morning, largely impart of the chilly weather I'm guessing, I was craving warm, fluffy, melt-in-your-mouth pancakes like our mothers (or fathers!) used to make when we were little (or now!) and I was on a mission to find the perfect recipe to satiate that craving. 

After about 4 minutes (thanks again Internet!), I found a recipe worth making the trip over to Whole Foods for. Angela Liddon, my go-to gal for dank vegan recipes, did it again! Her spiced up and stacked pumpkin butter pancakes recipe on her blog Oh She Glows hit the pancake spot in my belly! 

What you'll need: (serves 1)

1/2 cup stone ground Kamut flour (or flour of choice)- I used buckwheat flour

3/4 cup non dairy milk- I used almond

1 tbsp baking powder

1/2 tsp vanilla bean paste or 1 tsp pure vanilla extract

3/4 tsp cinnamon + dash of nutmeg + dash ginger

1/2 tbsp sugar- I used agave nectar (mix it in with the wet ingredients)

Pinch sea salt

1 tbsp coconut oil, melted (or preferred oil)

Pecans (optional)

Coconut chips (optional)

Homemade Pumpkin Butter- Trader Joe's makes a good one if you don't want to make it from scratch

Do it!:

1. Grease and preheat a skillet on the stovetop.
2. In a medium sized bowl, mix the dry ingredients (baking powder, flour, sugar, sea salt, spices).
3. In a small bowl mix the wet ingredients (vanilla, almond milk, coconut oil (melted). Add wet to dry and whisk well.
4. Pour less than 1/4 cup per pancake and cook until bubble form. Flip and cook until golden on the opposite side.5. Layer with Homemade Pumpkin Butter and pecans and sprinkle with coconut. 

Then Sha BAM! Instant satisfaction at the breakfast table. 

Want or need to score some points with the parentals?? Make these Christmas morning (or any morning)!!

this and that

[photo for one life in stills]

Festive nail fun! 

                 Do it: 1. paint two coats of O.P.I's "keys to my karma" 

                            2. lightly sprinkle Martha Stewart's fine glitter in "red corundum" (buy at Michael's) 

                            3.  add a top coat. 

                                                     Ta da! Fun, sparkly nails for the holidays! 

Everyday we walk home from school, picking flowers on the way.  

Bella the invincible perched on my bed. I love the composition of this photograph and the different colors, patterns, and textures of the pillows contrasted with her. 

My breakfast today- Bob's Red Mill 7 Grain Hot Cereal with pure canadian maple syrup, cinnamon, and a splash of rice milk. Mmmmmm!

Brick pavers arranged in a chevron pattern I came across today. 

Burt's Bees hand repair creme is the jam! I apply a pea size amount to my hands at night and in the morning they feel super soft and...repaired. 

My heart swelled up when I received this invitation! I LOVE kids net los angeles and feel so blessed to be apart of something so great! Last year I made my vegan chocolate peanut butter cups (which were a hit!) so this year I've got to top it! Hmmm what shall I make? Any ideas?

Who woulda thought measuring spoons could be so sweet?! "A heap of love," "A spoonful of affection," A dash of tenderness," and "A pinch of joy." Love this.

[photo via oh she glows]

It's exactly one week until Thanksgiving! It's my first Thanksgiving as a vegan and I'm very anxious yet excited to get in the kitchen and start whipping up vegan Thanksgiving-esque yummies! I'm debating weather or not I should buy one of those Tofurky turkeys you see at Whole Foods or just stick to making amazing side dishes like "creamed" garlic mashed potatoes, vegan gravy, broccoli with shitake mushrooms, sweet potato casserole, and a vegan pumpkin pie. I've been doing some research and I found what looks like a delicious pumpkin pie recipe that involves brownies and a gooey pecan topping. You know me...I love pumpkin, chocolate, and gooey things (in desserts people!) So I think I'm going to try to make Angela Liddon's  brownie pumpkin pie with a crunchy pecan topping recipe; found here on her blog, Oh She Glows. Wish me luck! 

New book I can't wait to dive into!

[gunpowder green tea from the tea exchange, superfood seed bar in dark chocolate peanut butter,
and information about subluxation I received from my chiropractor rob bates]

My morning routine usually involves a big cup of tea, elemental seed bar (when I'm lucky enough and the tea exchange has them in stock), and something to read (in this case, it's information regarding the health of my back...more to come about this in another post...)