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!

this and that

this and that of early september: 

[latte art from Blue Bottle Coffee located in the Ferry Building Market Pier on Embarcadero in San Francisco]

[edamame hummus and red pepper spread vegan sammy. yum in my tum!]

[super succulent display. want the key to my heart fellas? gift me a succulent!]

[coconut kale chips i'm totally into making right now. got an oven or toaster oven like me? you're half-way there to enjoying these tasty, healthy treats! do it: 1) wash and dry some kale, 2) add a teaspoon of olive oil over the kale and lather - don't use too much or you'll have soggy kale :'( 3) sprinkle on some coconut butter, 4) bake at 225 degrees for 20 minutes or so - check 15 minutes in for crispness, 5) and ENJOY, doy!]

[rosemary marcona almonds from Bin 38 in the Marina in San Francisco]

[sea fog in the San Francisco Bay - taken from the ferry to Sausalito]

[Giant Dipper fun at the Santa Cruz Boardwalk! Sal, you're a legend...]

[favorite food combination at Cafe Brasil, one of my favorite restaurants in Santa Cruz, is (drum roll please....) the Acai Bowl (top) and the Peixe De Baiana (simmered white fish in tomato sauce)]  

Maandazi Recipe

A maandazi is a tennis ball sized gem of lightly fried dough the mamas in our Tanzanian village would cook for us for breakfast most mornings. This East African deliciousness is even better when stuffed with peanut butter, chocolate, jam, cinnamon, and/or banana OR accompanied with chai (tea in Swahili). 

I had to meticulously observe my mama prepare the maandazi dough so as to know the amount of each ingredient because the mamas do not measure things out. The amount for each ingredient is my estimation and will make about 30 maandazi. 

What you'll need:

- 7 cups flour (we used white, but I'm sure whole wheat is good too)

- 2 cups water (room temp)

- 1/2 cup sugar

- 1 tsp salt

- 1 Tbsp nutritional yeast

Do it!:

1. mix the yeast with a few spoonfuls of the warm water. 

2. Add sugar and salt to the water. 

3. Add the flour and gradually add in the water while kneading into dough. 

4. Knead until a smooth and elastic dough is formed - fifteen to twenty minutes.

5. Cover dough and let rise for one hour.

6. Divide the dough into several pieces.

7. Stuff dough with peanut butter, chocolate, jam, etc... if you like.

8. Heat a few cups of vegetable oil in a skillet or deep pot. Fry the dough in the hot oil, turning a few times, until they are golden brown all over. Fry only as many together as can float in the oil without touching one another. 

9. Let cool a little and EAT!!

cheezy kale chips

"Chips made out of kale?? WEIRD!", you say. 


"Don't slam it until you try it people!", I say.  


I haven't tried this specific cheezy kale chip recipe (by Angela Liddon of Oh She Glows) but I trust the result will be a prosperous one because 1) I trust the woman and 2) everything (and I mean everything) I make from her blog has been a joy to make and even more of a joy to consume. 


I guess that's why I trust the woman ;) 


I plan to make a big batch to enjoy during my 39 hour trip to Africa next week because I know I'll need some greens and I know airport "greens" won't make the cut.  


Hooray for cheezy kale!

What you'll need:

- 1 large bunch of kale, stems discarded and leaves ripped up

- 30 grams organic sundried tomatoes, soaked in water to soften for at least 1 hour (see note)

- 1 cup raw cashews, soaked in water for at least 1 hour

- 2 large garlic cloves

- 3/4 cup + 2 tbsp soaking water from tomatoes

- 2-4 tbsp fresh basil

- 2 tbsp fresh lemon juice

- 2 tbsp nutritional yeast

- 3/4 tsp fine grain sea salt, or to taste

Do it!:

1. In two separate bowls, soak the sundried tomatoes and cashews in water for at least 1 hour, but preferably 1.5-2 hours if possible. After soaking, reserve the tomato soaking water and set aside. Drain and rinse the cashews.
2. In a food processor, with the machine running, drop in the garlic and process until minced.
3. Add in the rest of the ingredients except the salt. Process until smooth, scraping sides as necessary, and add salt slowly to taste.
4. Wash the kale leaves and tear the kale into pieces, discarding the stems. Dry the leaves in a salad spinner (this helps the sauce stick). Place greens into a large bowl. Pour the cheeze sauce on top of the kale and stir with a spoon. Then toss the spoon and get in there with your hands to massage the sauce into the kale until well coated. Season with salt to taste.
5. Dehydrate for about 12 hours at 105-110F. Kale chips are ready when they are super crispy and taste magnificent.

*You may also use an oven if you don't own a dehydrator. However, store kale in glass jar to keep fresh longer.

kale with honeyed macadamia nuts + quinoa loaf

Oh, yum city! Whole Foods sent me these recipes (both vegan and gluten-free) today 

and as soon as I read the title, my mouth started watering! 

Kale with Honeyed Macadamia Nuts

What you'll need:

- 2 tablespoons honey, divided 
- 1/2 cup 365 Everyday Value Roasted & Salted Macadamia Nuts* 
- 2 bunches kale, thick stems removed, leaves thinly sliced 
- 2 tablespoons white wine vinegar 
- 1 1/2 tablespoons 365 Everyday Value Creamy Almond Butter 

*Note: be sure to choose nuts that are dry roasted, with no added oils. 

Do it!:

1. Preheat oven to 350°F. 

2. In a medium bowl, toss 1 tablespoon honey and nuts with 1 teaspoon water. 

3. Bake on a parchment-paper-lined baking sheet, tossing two or three times, 

until golden brown, 10 to 12 minutes. 

4. Cool and roughly chop.

                                                       5. Arrange kale in a large, deep skillet. 

6. In a medium bowl, whisk together vinegar, almond butter, remaining honey and 2 tablespoons water. 

7. Drizzle over kale, cover and cook over medium heat, tossing occasionally, 

until wilted and just tender, about 5 minutes. 

8. Scatter nuts over the top and serve.

Quinoa Loaf with Mushrooms and Peas

What you'll need:

- 1 tablespoon extra virgin olive oil, plus more for greasing 
- 8 ounces button mushrooms, sliced 
- Salt and ground black pepper to taste 
- 1 (15-ounce) can no-salt-added garbanzo beans, rinsed and drained 
- 3/4 cup rolled oats 
- 2 cups cooked quinoa  
- 1 cup frozen green peas 
- 1/2 cup chopped fresh parsley and/or 1 tablespoon minced fresh thyme 
- 10 sundried tomatoes packed in oil, drained and chopped 
- 1 cup (about 1 onion) chopped red onion

Do it!:

1. Preheat oven to 350°F. Lightly grease an 8-inch loaf pan with oil; set aside. 

2. Heat oil in a large skillet over medium-high heat. Add mushrooms, salt and pepper and cook, stirring occasionally, until mushrooms are golden brown, 6 to 8 minutes. 

3. Meanwhile, put beans, oats and 1/2 cup water into a food processor and pulse until almost smooth. 

4. In a large bowl, combine mushrooms, bean mixture, quinoa, peas, parsley, 

tomatoes, onion, salt and pepper. 

5. Transfer mixture to prepared loaf pan, gently pressing down and mounding it in the middle. 

6. Bake until firm and golden brown, 1 to 1 1/4 hours. 

7. Set aside to let rest for 10 minutes before slicing and serving.

Try serving it with vegan gravy too!

choose to live healthy [6]: light, healthy salad recipes

Salads can make a super healthy and low-calorie meal if AND ONLY IF they aren't loaded with bad fat (saturated and trans) and calories.

Unhealthy salads will...
1. be drenched in processed (ew) white, creamy dressings (like Ranch)
2. use lettuce with no nutritional value like iceberg lettuce
3. be overwhelmingly loaded with fried and processed meat
4. use lots of croutons or bacon bits
5. have cheese (saturated fat people!)

Healthier salads will...
1. be vegetable centered
2. contain lots of leafy greens like kate, spinach, argula, romaine, and cabbage (even though it isn't a dark, leafy green)
3. use a small amount of plant protein like legumes, lean grilled fish, or baked or smoked tofu
4. deserve of a light, healthy, AND delicious (bc who wants to eat something that doesn't taste good??) dressing that won't break the bank in calories. For me, I choose citrusy vinaigrettes, olive oil and vinegar and, if I do choose to use a white, creamy dressing, I make damn sure it doesn't contain dairy, palm oil (this type of oil is destroying rain forests people! for more info, read this article here), refined white sugar, and any ingredients I can't pronounce.

* A trick for lightening up bottled or creamy salad dressing is to blend a tablespoon of the dressing (per serving) with a tablespoon of canola or oil olive, apple juice, raspberry juice, orange juice, or champagne!

Get creative when you put together your salad! Jazz up your salad by adding lots of brightly colored fruits and veggies, textures like toasted pumpkin or sunflower seeds, and grains (quinoa, brown rice, bulgar) !!

Here are a few ideas to get you started thinking about creative salad inspirations:

For this salad you'll need:

- 1 Tbsp olive oil

- chopped red or yellow onion

- 1 tsp agave nectar (for caramelizing the onions)

- ground tempeh (from Trader Joe's)

- 1 packet of taco seasoning  

- dark, leafy greens (I used kale, arugula, spinach, and romaine)

- organic brown rice

- 1 tomato, chopped

- avocado

Do it!:

1. saute your chopped onion in a pan with the oil. let them get translucent then add a little salt and a teaspoon(ish) of agave to caramelize the onions.

2. add your crumbled tempeh – you may need to chop it, think taco meat sized pieces.

3. add about 3/4 of your package of taco seasoning. you can use more or less, taste as you go! if you don’t have taco seasoning use: paprika, onion powder, garlic powder and chili powder and a little more salt.

4. spread your tempeh-onion mixture on a bed of leafy greens. 

5. top with tomatoes and avocado. 

For this salad you'll need:

- spicy or regular tempeh (from Dave's Korean Food at Manhattan and Hermosa Farmers Market. regular tempeh from Trader Joe's or Whole Foods will be good too!)

- grilled salmon 

- dark, leafy greens (same combo as above)

- chopped tomatoes

- avocado

For the vinaigrette: 

Mix together 1 tablespoon olive oil, 5 tablespoons grapefruit juice, splash of orange juice, 1/4 tsp dried oregano, sprinkle of salt (celtic sea salt preferred! read the benefits of this type of salt versus table and sea salt here!)

Do it!:

1. Layer the tempeh, salmon, tomatoes, and avocado on top of the leafy greens mixture. 

2. Drizzle on your dressing and gobble it up!

Holy yum city! This salad HIT THE SALAD SPOT! It's warm, crunchy, sweet, salty, and full of flava'! 

For this salad you'll need:

- dark leafy, greens (same combo as always!)

- organic brown rice

- chopped tomatoes

- avocado

- steamed white fish or sole

- Brianna's Poppy Seed dressing

Do it!:

1. Layer on all the ingredients. It's that simple!

Hope these recipes and combos stir up some creativity in the salad department!  

choose to live healthy [5]: glowing green monster smoothie

This radical blend of spinach, nut milk, banana, ground flax seeds, and nut butter (optional) is a creamy, delicious, and nutritious breakfast alternative that helps curb cravings for sweets and gives you A TON of energy to glow and get things done throughout your beautiful day! 

Don't let the green scare you! You'll be happy to know that no matter how many handfuls you add, you won't be able to taste the spinach. The other ingredients do a really realllllllly good job at masking the taste.  If you add just one cup of spinach (I usually add two big handfuls) you'll be getting 20% of your daily dose of fiber. Remember, fiber's our friend! It aids in digestion, prevents constipation, maintains low blood sugar, and curbs overeating (source). 

Flax seed is also a nutritional powerhouse for your body. Flax seeds fight cholesterol, diabetes, cancer, constipation, menopausal symptoms,  heart disease, and "The Blues" (source). One tablespoon a day. That's it! 

Banana benefits? We all know bananas contain pure powerful potassium. Bananas also contain fiber as well as natural sugars, which make them ideal for an immediate and slightly prolonged source of energy. A banana a day keeps your muscle cramps away!!

Nut milk makes the smoothie creamy and is an excellent source of protein and essential vitamins and minerals such as A, E, phosphorous, potassium, essential fatty acids, and fiber (source). If you have a choice, choose almond milk over soy milk. Almond milk has less fat and is less processed. 

Overall benefits of green smoothies (ready for it?!): 

- natural weight loss

- increased consumption of fruits and vegetables (particularly greens)

- easier digestibility and nutrient assimilation

- antioxidants

- increased energy

- mental clarity and focus

- increased fiber intake

- clearer skin

- cravings reduction

- rich with chlorophyll 

- alkalizing 

(source)

What you'll need:

 (feel free to change the quantities based on your preference)

- 2 cups organic spinach, rinsed 

- 1 to 1 1/4 cup nut milk

- 1 tablespoon ground flax seeds

- 1 medium banana, sliced

- 1 tablespoon nut butter (optional)

Do it!:

1. Place the ingredients into the blender in the following order: 1) Flax, 2) spinach, 3) banana, 4) milk, 5) nut butter. The reason for this order is so the heavier ingredients weigh down the flax and spinach and keep it from flying up around the blender and sticking to the side. 

2. Blend everything on the highest setting for 1 minute or so. 

3. Pour in a glass and enjoy! 

Cheers to being green!!!

coconut quinoa + caramelized bananas

[artwork by one life in stills]

Breakfast is by far my favorite meal of the day. It's the nutritional kick-start for the whole day and gets me revved up and refueled after tough morning work outs. Side note: I ran 5 miles this morning then did an intense heart opening yoga class! I feel SO GOOD and the recipe I'm about to share with you will hit your post work out sweet spot. Speaking of sweet, I like sweets. Actually, I LOVE sweet things. I have the Stillians family to blame for that. I believe that every single person in my immediate family and extended family has a sweet tooth, some far more than others. Having uncontrollable sweet tooth cravings can potentially be extremely harmful to one's health if you don't chose healthier sweet options. I keep mine under control by not consuming processed sweets and sweets using refined sugar. I look for treats that are clearly one step healthier than hideous candies, cakes, and doughnuts. Sweets I eat: organic dark chocolate, dates, dried mangos, these amazingly delicious and addicting chocolate peanut butter cups that are vegan and gf, and acai sorbet with granola, strawberries, and bananas. See...I can satisfy my sweet tooth without risking good health.    

Whoa. I totally just went on a sweet tooth rant. Whoopsies!

What is the topic of this blog post? Oh right...I wanted to share with you a delicious, easy peezy breakfast recipe I kind of concocted as I went along. To caramelize the bananas I used maple syrup and lemon juice instead of brown sugar and molasses so its not overwhelmingly sweet. The bananas pair perfectly with the coconut quinoa! Hope you try it and like it!

What you'll need: (serves 2)

- 1 cup quinoa

- 1 cup water

- 1 cup nut milk (I used almond milk)

- 1 tbsp shredded coconut

- 1 medium banana

- 1 tsp butter (I used vegan Earth Balance butter)

- 3 Tbsp pure maple syrup

- 1 Tbsp fresh lemon juice

- 1 tsp vanilla extract

- 1/4 tsp cinnamon

- small handful dried cranberries (I didn't like the tartness of the cranberries in this so I would use blueberries or strawberries next time)

Do it!:

1. Place quinoa, water, nut milk, and coconut in a 1-½ quart saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the liquid is absorbed (about 15 minutes). You will know that the quinoa is done when all the grains have turned from white to transparent, and the spiral-like germ has separated.

2. Cut banana in half crosswise then lengthwise.

3. Melt the butter over medium-high heat in a large skillet and place the bananas in the butter, coating them using a pastry brush.

4. Move the bananas to one side of the pan.

5. Slightly tip the pan (with bananas on upper side), then add the maple syrup, vanilla and lemon juice.

6. Sprinkle the cinnamon and give the mixture a good stir.

7. Lower the pan and blend the sauce with the bananas, spooning the sauce over the top.

8. Cook for 5 minutes.

9. Arrange the banana pieces on top of quinoa is a bowl.

10. Garnish with additional fruit of your liking (mango, strawberries, blueberries would be nice).

11. Gobble it up!!!

this and that: bfast obsession, quick vegan sandwich, and new buys

This morning I made coconut, mango, and blueberry oatmeal sweetened with dates for breakfast after a pretty challenging yoga session.  My body felt a little fatigued so I wanted to go with a more hearty breakfast over my usual green monster smoothie or kashi cereal. 3 minutes later and one bite deep, I was in oatmeal ecstasy and way happy! It was exactly what my body and muscles needed to refuel and replenish all while keeping me satisfied and energized well into lunch. 

what you'll need:

- 1 cup of organic rolled oats

- 1 tbsp ground flax (or chia seeds)

- 3 shakes of ground cinnamon

- 3/4 cup nut milk (i used unsweetened vanilla almond milk)

- 1 tbsp shredded coconut flakes

- 2 dates, pitted and chopped

- 3-4 slices dried mango, chopped (fresh mango is fine too)

- handful of blueberries

do it:

1. Bring nut milk to a gentle boil in a pot

2. Combine the oats, ground flax, cinnamon, coconut, dates, and mango in a bowl

3. Add a pinch or two of salt, then pour enough hot nut milk to just cover the oats (don’t add too much, or it will be too liquidy)

4. Cover the bowl with a plate or pot lid, and let the oatmeal stand until the oats have absorbed the nut milk

5. Stir, and add a little more nut milk if the oats look too dry

6. Let the oatmeal cool a little, and then top with fresh blueberries :)

For lunch I made an easy peezy vegan deli-style sandwich using Tofurky vegan deli slices! If you're a Seagan (like me) or Vegan (like I used to be) this sandwich will satisfy your craving for a juicy sammy! For all you animal eaters out there, give meat a break and try using Tofurky one day out of the week! The turkeys will thank you. 

what you'll need:

- sprouted whole grain bread (I use low sodium Ezekiel bread you can find at most grocery stores)

- avocado

- tahini or hummus (use as a spread)

- a drizzle of olive oil

- sprouts

- spinach

- tomato, sliced

- cucumber, sliced

- Tofurky deli slices (I used Hickory Smoked flavored)

*other ingredients you might light to use: grilled peppers, pickles, pesto aioli, arugula, olives... 

do it:

1. Toast the bread (optional). 

2. Drizzle olive oil then spread the avocado and tahini on one slice of bread. 

3. Layer on sprouts, spinach, tomato, cucumber, and Tofurky slices. 

4. Place the other slice of bread on top, cut in half (diagonally..the real way!), and EAT!

New buys from left to right: 

"Venice" tonal stripe tee by Style Mint. I love the classic style of this tee and it's not too long to where it feels overwhelming as a print. I also love the "funness" the pink and orange stripes add.

"Charis Wild" swimsuit stop by Teeki. Coachella is quickly approaching and this is the perfect bra-styled swimsuit top to keep me cool and comfy in the desert heat. Plus the print and black netting detail is way rad and different from every other suit out there! I should also mention that Teeki is eco-friendly! All of their clothing is made from recycled plastic bottles! 

My favorite candle, "Cleopatra" by Tocca. This light, calming candle is infused with crisp, fresh scent of juicy grapefruit and soothing cucumber. Perfect for soothing mind and body after a hectic day.