School is back in session (at least here in Texas), and I am back in that lunch-packing groove. This year, I am packing lunches for 2 kiddos and Husband on the daily. That means everything must be prepped en masse times 3 with enough variety that everyone is happy, but not so varied that mom looses her marbles. The added twist this year is that there are new “snack rules” at my kids’ school that dictate that all snacks must contain no nuts, be mess free, and be in single serving sizes. Continue reading “What My Plant-Based Kids Ate for Lunch Today #5: Back to School Edition”
Much to the chagrin of my dentist, I have always loved caramel. It’s sugary sweetness and soft sticky texture makes everything seem right with the world. Until it pulls out a filling (or causes you to need one).
Today, my friends, is a special day. I am so very excited to share With Love & Veggies’ first ever Guest Post!
I am a curious person by nature. I like to know things. I like to know how and why things work, interesting facts, and useless trivia. I especially like to know about food, nutrition, and cooking. Shocker, I know.
Here I go getting all trendy again. Chia pudding. But not just any old chia pudding. Today I’m dishing up 3 versions that are perfect for a healthy yet decadent breakfast, snack, or dessert.
Rich, chocolatey, brownies. Who doesn’t love them? They are the quintessential American dessert. Moms make them for their kids after school, they are served with thick icing and sprinkles at birthday parties, and they are presented à la mode at practically every restaurant across the US. However, no matter which way you slice it, they are always baked with eggs, butter, and copious amounts of refined sugar. Even “veganized” versions still require heavily processed flour and many times oil to replace the eggs and butter. And we all know how I feel about baking. So how is one living a whole foods, plant-based lifestyle supposed to get that occasional brownie fix?
I’ve never been a huge fan of baking. It requires more precise measuring than cooking where everything is entirely up to your personal preferences. I’m mean, sure, I’ll bake muffins like these Monday Morning Muffins if it’ll let me sleep in a few extra minutes, but I’m not the mom who’s constantly baking cookies and cakes. Some of that has to do with my disdain for refined sugar and butter, but I digress.