All posts by Lauren Bolanos

Vegan Pea Pesto

Vegan Pea Pesto  - Healing and Eating

This vegan pea pesto is the perfect condiment for spring time. It’s really easy to make and tastes delicious, even on it’s own. You can also use it as a dip with carrots, for some Easter entertaining. I bet it would also taste delicious with some zoodles or over some grain free toast. Check out my recipe for paleo bread, if you want this over toast with a fried egg on top. Yum! I’ll have to post that later 🙂

Big thank you  to Chris, for letting me sample your pea pesto. You were definitely the inspiration for this recipe. I ate your pea pesto with eggs scrambled with sauteed spinach and it was crazy good.

Vegan Pea Pesto
 
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Serves: 2 cups
Ingredients
  • 2 cups of fresh steamed peas (1 bag of fresh peas from trader joes)
  • ¼ tsp sea salt
  • 3 tbsp pine nuts
  • 1 pressed clove of garlic
  • ⅓ cup of extra virgin olive oil
Instructions
  1. Steam fresh peas for 2-3 minutes and transfer to an ice bath.
  2. Drain peas, then transfer to a food processor.
  3. In the food processor, add sea slat, pine nuts, pressed clove of garlic, and olive oil and pulse until desired consistency.

Easy Vegan Dark Chocolate Truffles

Easy Vegan Dark Chocolate Truffles - Healing and Eating

These vegan dark chocolate truffles are really easy to make and will be sure to impress your loved ones. They contain only three ingredients, vegan dark chocolate chips, full fat coconut milk, and cacao powder for the coating. I melted the chips and coconut milk together in a double boiler and boom … deliciousness. Seriously, this would make an amazing gift for Valentine’s Day or could be a fun date night at home.

You could get creative with the coating as well, I used cacao powder, but you could roll them in finely chopped hazelnuts or pecans. Or even in some shredded coconut or powdered sugar. Feel free to get creative, and let me know in the comments if you have a great idea for the coating.

Easy Vegan Dark Chocolate Truffles
 
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Serves: 24-30 truffles
Ingredients
  • 1 can (13.5 fl oz) of full fat coconut milk (native forest*)
  • 1 bag (10 oz) of bittersweet chocolate chips (equal exchange chocolates*)
  • ¼ cup of cacao powder (for coating)
Instructions
  1. In a double boiler, melt together chocolate chips and coconut milk until smooth and creamy.
  2. Allow it to cool for a half hour to an hour before moving it into the fridge to cool for another 2-4 hours.
  3. Then with a small cookie scoop (2 tbsp) scoop fudgy goodness and roll in cacao powder and place in paper liners or eat immediately. Enjoy!
Notes
*both brands are organic
*store in refrigerator to maintain ideal texture and firmness.

“Creamy” Cucumber Dill Salad

"Creamy" Cucumber Dill Salad - Healing and Eating

This “creamy” cucumber dill salad is actually dairy free, but you won’t know the difference. My husband thought the dressing tasted  like tzatziki sauce, which I took as a compliment, since we both love Greek food. Instead of using dairy, I used an avocado oil mayo by Chosen Foods. Normally, I make my own mayo, but if you don’t have the time because it’s a weeknight (which it was!) or you’re cooking a million other things because you’re hosting a BBQ (which I plan to!), then I highly recommend this as a great alternative.

The mayo is made with avocado oil, organic cage free eggs, organic white vinegar, organic honey, and organic mustard. There are no chemical preservatives, refined sugar or gmo ingredients. The best part is it looks just like regular mayo! Seriously, your family and guests won’t know the difference, and since I have a dairy allergy this is a great substitute for sour cream in recipes.

"Creamy" Cucumber Dill Salad
 
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Serves: 4
Ingredients
  • ¾ cup of avocado oil mayo
  • 2 english cucumbers
  • ½ red onion
  • 2 tbsp fresh dill
  • 1 tbsp fresh lemon juice, or the juice from half a lemon
  • 1 large garlic glove, (or 2 small ones) pressed
  • ½ tsp sea salt
  • 3 grinds of fresh black pepper (or to taste)
Instructions
  1. Prepare dressing in a medium sized bowl. Combine ¾ cup of avocado oil mayo with lemon juice, pressed garlic clove, and fresh dill.
  2. Mix and set aside in the refridgerator.
  3. Slice cucumbers and thinly slice red onion and add to large bowl.
  4. Then mix in dressing, salt, and some fresh ground black pepper. Enjoy!

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Luminance Soap Review

Luminance Soap Review - Healing and Eating

So, I received a ton of skincare products to review for Luminance Skincare. They are a really awesome organic and vegan skincare line, and all the products are made with the healthiest and most effective ingredients. No synthetics or toxins are used, and everything smells amazing!

The Bulgarian Lavender soap was my favorite, it seriously smells so amazing, I almost didn’t want to use it. There are no GMOs, alcohol, or wax in the soap and it contains only 100% pure essential oils. The oils in this soap are coconut, palm, sweet almond, avocado, apricot, macadamia, kukui, argan, and jojoba oil. It also contains white benonite, french green, and red morrocan clay, which gives the soap it’s  lovely warm green color.

If you are like me, and usually use liquid soap with loofahs, I recommend getting a Exfoliating Mesh Soap Saver Pouch. It’s pretty genius, you put the bar of soap in the exfoliating bag and it keeps the soap from getting scummy, and makes it easier to grab, and then the bag suds up and you can use it to exfoliate in the shower. There are super cheap too. I got a 4 pack for $6.29 on Amazon from Aquasentials. Most liquid soaps contain way more toxins, to prevent mold and bacteria, which can grow when exposed to air and water. So this a great alternative if you want to keep your loofah, and ditch the chemicals.

Fitbit One Review

Fitbit One Review - Healing and Eating

When we were moving our stuff out of our old rental, I happened to find my Fitbit One Wireless Activity Tracker ($93.49). I didn’t use it that often when I first got it as a gift, since I tended to use the pedometer app on my phone. However, since finding it during the move, I started using it on a regular basis. And I’m in love! It even worked on the treadmill, for keeping track of my steps. It’s small and lightweight so you hardly notice you are wearing it. The battery has such a long life, that you barely have to charge it, and the fitbit app on the iphone can show you in real time your steps increasing.

The app also keeps track of your miles, calories burned, floors, and active minutes. Basically,  the active minutes times your workout, so you can set goals not just for steps, but also how long you want to work out per day. Even as a much as a half hour can give huge health payouts. I was really impressed with this feature. It could tell the difference between a low intensity workout and me walking around at work during the day.

One of my goals this year, is to go back to good habits that I’ve let slide. That includes long walks, which are gentle on the body and great for stress. Walking has always been the best way for me to relieve my nerve pain and I couldn’t be happier walking with my fitbit.

Disclaimer: I am not associated with the fitbit company, nor have I accepted payment, or even a free product for this review.

Nonni’s Pizzelles

Nonni's Pizzeles - Healing and Eating

This is the first recipe I made in my new kitchen. Our first night at the apartment was Christmas Eve, and I desperately wanted some homemade Christmas cookies. I tried to stay as close to Nonni’s recipe as possible, so I only substituted regular flour for white rice flour to make them gluten free. This was the first time I tried this type of flour and although it wasn’t grain free, it made for a seamless and easy gluten-free substitution. I also split the batter in half and used a tsp of vanilla extract in one half, and a tsp of anise extract in the other. I like both flavors, but my husband, and generally most people prefer the vanilla. You can also sprinkle some confectionery sugar over the top to make it look pretty, but that’s optional.

Nonni's Pizzelles
 
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Serves: 25-30 cookies
Ingredients
  • 6 eggs
  • 1.5 cups of sugar
  • 1 cup of non-gmo canola oil
  • 3.5 cups of white rice flour
  • 1 tsp vanilla extract
  • 1 tsp anise extract
Instructions
  1. In a large bowl, beat eggs, canola oil, and sugar.
  2. Then slowly add white rice flour, while using a hand mixer on a low setting to mix in flour.
  3. Divide batter in half, and add 1 tsp of vanilla extract to one half, and 1 tsp of anise extract to the other.
  4. Follow directions on pizzelles iron. Spoon batter (about 2 tbsp) onto iron and do a test to see if it is the right amount of heat and browns pizzelles just a bit, and if you need more or less batter to get a nice looking circle.
  5. Place finished pizzelles on a cookie rack to cool. Do not stack pizzelles when warm or hot, let them cool completely first, and get crispy and firm before stacking.