Two Excellent Rice Dishes for Yoga by Candace & September Updates!

For those that feverishly follow along on my Instagram – namely my IG Stories – y’all know that I just moved out of my Inwood apartment at the end of August and am temporarily (likely for the next 6 – 7 months) living in the Upper West Side. Between August 17th – August 31st, I spent at LEAST 4 hours a day – sometimes up to 8! – packing, moving, and cleaning. And I’m that nice person that actually cleans old condiment jars clean instead of throwing them into a recycling bin half-full of mayonnaise, so it took me longer to clean than a less-considerate person. HA! 😆

Still, even in the eye of the storm, I was able to make two recipes that appeared on Yoga by Candace! Both were a part of her YBC Ingredient Challenge; she sent me nine items earlier this summer, and I did not look at what she sent me until I picked them, at random, from the box. (Visit my Honey Chai Nice Cream recipe from a few months back!)

For July’s recipe, I ended up picking rice, seasoning, and black garlic. I created a wonderful Black Garlic Congee recipe! This was my absolute favorite recipe to make out of this entire challenge. 😁

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For August’s recipe, I picked peanut butter, nori sheets, and coconut flour. THOSE ingredients definitely left me feeling rather stumped – hence the “challenge”! – but I fell back on the rice I had from my last recipe – the bag was HUGE, haha – and created Seaweed Rice Cakes with Peanut Sauce! There are many hidden flavors in this recipe – there is a slight subtle flavor from the coconut flour in the cakes, and I mixed fresh ginger into both the cakes AND the peanut sauce – and this recipe was also a winner…even if I DID use rice twice in a row. Haaaa.

Now that I’m in a new apartment, I am ITCHING to make some new recipes! Recently, I have received / will be receiving new products to try from Runamok Maple (perhaps you remember my last collaboration with them with my affogato recipe?) and Lucky Jack’s Coffee, so I’m looking to make some awesome new treats to share with y’all!

Stay hungry, my friends. ✌️ I have a good feeling about the rest of 2018. #goodvibesonly

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Honey Chai Nice Cream

Have you ever watched an episode of “Chopped” and think to yourself, “…damn. How do they come up with some of these creations?”

Well, I’m getting a mini-taste of that this summer, so to speak!

Candace and I have been doing a collaboration called the “YBC Ingredient Challenge!” Or, perhaps the younger generation might understand #SSxYBC better. (Ha!) But here’s the skinny: She wanted me to make three recipe posts for her site over the summer: June, July, & August. She mailed me nine ingredients, and I have to use three ingredients each month for each recipe. BUT! Here is the catch: I have to blindly pick them! I had a friend take out all of the ingredients, put them in a bag, and I videotaped myself blindly picking my first three for June’s recipe.

Luckily, I didn’t pick anything too outrageous on this first go-round: Vega One Vanilla Chai All – In – One Shake Mix, honey, and sea salt.

At the time I developed this recipe, I got a really nice summer cold – UGHHHH – and I was looking for something soothing to eat.

Hence, this nice cream! The flavor is really quite lovely; I had read some reviews of the Vega One mix online that were pretty polarizing, but I happened to love the flavor!

Be sure to check out the full recipe at Yoga By Candace! Be sure to check out her blog at the end of this month for the next recipe, as well! Who knows WHAT I’ll pull out of that bag…

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Honey Chai Nice Cream – for Yoga by Candace

 

Baked Banana Donuts

Baked Banana Donuts

Donuts, baby! I love ’em. You should know that from seeing this blog. Ha! The donut pan Adam got me years ago has been one of my most-used kitchen items. I’ve got it down to a science: I can whip up a pretty basic batch of them in less than 30 minutes, sugar glaze included.

Talk about a useful life skill. Ha!

I have tried my hand at healthier donuts, as I’ve shown on this blog before with my Vegan Orange Polenta Baked Donuts. Candace asked if I could whip up something for her blog, and I think I went a lovely healthy-ish route with these Baked Banana Donuts!

Baked Banana Donuts

Baked Banana Donuts

Though you can always use white sugar, white flour, and vegetable oil, I believe in the power of whole wheat flour, coconut sugar, and a combination of coconut oil and unsweetened apple sauce as well! Frankly…these donuts kick ass! They are akin to little portable banana breads, with a nice chewy texture without being overly sweet. The added sugar doesn’t do the talking here, it’s the bananas.

Head over to Yoga By Candace to check out the full recipe for Baked Banana Donuts!

Baked Banana Donuts

Baked Banana Donuts

Red Velvet Beet Pancakes

CONFESSION: Besides those 2-ingredient egg and banana pancakes all over Pinterest, I’ve never made an honest – to – goodness flour-based pancake before.

To be honest, I thought I was going to F it up royally. Ha!

After the first quasi-disastrous batch, I got into the groove and ended up making some surprisingly tasty little morsels, smothered in tons of maple syrup and Nutiva Dark Chocolate Spread, because why not? The beets in the batter counteract any more indulgent ingredients, amirite?

Head over to Yoga by Candace —> LINK HERE, BABES <— to check out how to make these Red Velvet Beet Pancakes all for yourself! They are perfect for Valentine’s Day, no matter who you love the most: yourself or someone else. 😉

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Walnut Lentil Pâté

Another month, another recipe for Yoga By Candace! Truthfully, as much as I get joy from creating recipes for this blog, I always jump at the chance to share my passion for developing cool recipes with other websites and publications. I’m so grateful Candace decided to take a chance on lil’ ol’ me a year ago and allow me to share my hard work with a different audience.

This recipe for Walnut Lentil Pâté is rather fantastic. I was in my hometown a few weeks ago and had breakfast at Plantin’ Seeds. They host events throughout the year, provide education on how to procure and use locally-sourced plant-based foods year round, and serve amazing pay – as – you – wish donation – based meals on Thursdays through Saturdays. One Saturday, they served a salad with Walnut Lentil Pâté, and, despite my initial apprehension of trying this odd brown schmear on my plate, I ended up falling head over heels for it. I knew I had to try my hand at creating my replication, and I think I did a pretty good job!

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This recipe does take some time. Between caramelizing onions, simmering lentils, and roasting walnuts, it’s not as simple as throwing a few ingredients into a food processor and giving them a a few pulses. The elbow grease you put into it will be worth it.

Be sure to head over to Yoga By Candace for the full recipe!

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