I’m excited to share another Meatless Monday recipe à la breakfast version! This morning I’m sharing my gluten-free crêpe recipe. If you’ve ever made pancakes, these are very similar but much skinnier. They work like a breakfast wrap and you can load them up with whatever you’re craving in the moment. Best of all because they are so skinny, they cook incredibly quick! Grab the recipe below:
- 3/4 cup almond or cassava flour
- 3 eggs
- 1 3/4 cup milk of choice (I used hemp)
- 1/4 cup EVOO
- 1 tsp maple syrup
- 1/2 tsp sea salt
- crushed walnuts
- red cabbage
- maple syrup
- mix all batter together in the food processor for at least a solid full minute.
- coat a pan with EVOO and set heat to medium
- once the pan is heated, pour 1/4 cup of batter into the pan, tilting the pan in a circular motion to spread the batter evenly
- cook for about 1 – 2 minutes per side
- add your favorite toppings and you’re ready to eat!
photos via Anna Тухфатуллина
This year I’ve really been trying to reuse, reduce and recycle my home decor in an effort to be kinder to our planet. With Earth Day around the corner and the whole mess with being quarantined, I thought it would be a good idea to share some DIYs with items I already have laying around the house. Rope is the one thing I seem to always have since I heavily gravitate towards nautical decor! Two of my DIYs even use the same batch of rope but in two completely different ways. Check ’em out:
I’m loving this beach chic California bungalow located in L.A.! Not only is this beach house beautiful and chic but so is its owner. I love how clean this house feels while still adding lots of earthy elements like driftwood and wicker. I also spied some pampas grass which I’ve been meaning to get my hands on. Take the tour >
Loving everything about this room!
and of course I love that light!
I’ve seriously been thinking about clearing everything off my kitchen countertop. I worried about it looking too bare but this is incredibly inspiring!!
Only in a bungalow can you find such a cute way to display/organize shoes
Loving how photogenic this pool is!
I was shopping the produce aisles at Whole Foods the other night when I spotted fresh figs! Obviously I get excited at any sign that the weather is warming up and purchased said figs immediately. One of my favorite things to do with figs (besides just eat them!) is to put them in cocktails. Especially Spring cocktail recipes because they have such a delicious flavor to them. This cocktail recipe is super simple and yet has a chic and sophisticated quality to it. Check out the recipe below:
I always feel like pizza is one of those great foods you can eat anytime of the year. It works just as good in the Winter as it does in the Summer. No one says no to pizza! I like to use a lot of fresh ingredients for my pizza sauce and for my pizza toppings. I find that the freshness of the produce really comes through in the taste of the pizza. Which is why I’m sharing my favorite recipe for bruschetta pizza, because what’s fresher than bruschetta?
For the sauce:
- 4 – 5 large roma or tomatoes on the vine
- 1/2 a sweet onion or make it a red onion if you want to spice things up a bit more!
- 1/2 cup fresh basil
- 2 medium garlic gloves
- 2 tbsp EVOO
- 1 tbsp tomato paste
- 1/2 tsp sea salt
For the pizza
- pizza dough – I purchased a pre-made pizza dough from a local bakery that’s gluten-free and vegan
- cheese or cheeze of your choice
- additional 2 – 3 tomatoes for topping
- additional 1/4 cup fresh basil for topping
- any additional drool worthy toppings of your choice, like slices of red pepper, olives etc.
- preheat your oven – here you have a choice, choice #1) you can follow the directions provided for your pizza dough OR choice #2) you can crank the oven up to 500′ like a pro and watch carefully to make sure you don’t burn your dinner. I personally like crispy crusts, so I tend to go with the later.
- roll out your dough and stick in the oven sans any sauce or toppings. You need to let the dough cook for a little bit first, usually 8 – 10 minutes. If you are not a thin-crust kind of person, you may need to leave it in a few minutes longer.
- while the crust is cooking, toss the ingredients for the sauce into the food processor. How much you blend the ingredients is really up to you. If you like it chunky that works, but if you like a smooth pizza sauce give it a good 30 seconds to a minute to puree. The sauce will taste amazing either way!
- next slice your remaining tomatoes into slices and finely chop up the remaining basil.
- once the dough has pre-cooked, add your sauce and toppings and place back in the oven for an additional 8 – 10 minutes. If you’ve cranked the oven up to 500′, you may not even need to leave it in that long. The way I layered my pizza was sauce, cheeze, red pepper slices, tomatoes slices and sprinkle with a healthy portion of chopped basil. Once the pizza comes out of the oven, you’re ready to eat!
*Note: remember to check the center of your pizza to make sure the dough is cooked through. If the dough still feels mushy and not crisp, it will need to be put back in the oven
I’m excited to share my top Spring nail polish trends for 2020 with you! It already feels like Spring and I don’t know about you but I’m ready for a refresh of wardrobe, hair and of course, nails! Take a look at the top six nail polish trends I’ve uncovered for Spring 2020.
I was trying to figure out if I’ve ever done a breakfast recipe for one of my Meatless Monday posts and I don’t think I have! So ta-da first breakfast recipe is my super easy and delicious gluten-free / vegan pancakes!! They are sooo good, you guys have to try them. They are very simple and easy to make (pancakes from scratch made easy!) because there’s only a few ingredients. Add whatever toppings you have on hand and viola, you’ve got yourself a tasty breakfast feast.
Servings: 3 small pancakes
- 1/2 cup brown rice flour*
- 1/2 cup unsweetened applesauce
- 1/3 cup water
- 2 tbsp EVOO
- a pinch or two of sea salt
*I highly recommend the Bob’s Red Mill brand, I’ve found other brands to be gritty
**optional toppings: I love blueberries or blackberries on mine and of course maple syrup!
- Drizzle a bit of olive oil into your pan and preheat on medium
- Add all your ingredient into a bowl except the water
- Mix the ingredients together and slowly add the water (you may not need to add all the water)
- Stop when it gets to pancake batter consistency
- You’ll know the pan is hot enough when you see little bubbles forming in the olive oil
- Scoop out 1/3 of the batter and add to the pan (you should hear a sizzle sound as the batter hits the pan)
- Once you’ve used up all your batter, give it a good 5 minutes to cook (may take a little longer) you can check the bottom of the pancakes with a spatula to see if they’ve browned
- Flip over once the bottom side has browned and cook for an additional 2 – 3 minutes
- Add some fresh berries or fruit and drizzle with maple syrup and you’re ready to eat!
*Note: Don’t worry if your batter looks a little lumpy from the applesauce, I’ve found some brands are smoother than others