Please keep in mind that this is not everything we eat. I made a list of filler foods which will be made with what we already have in our kitchen. Food can be expensive, I hope this is helpful to someone who might be discouraging because they may not fit into a specific demographic.
I want to recognize that a sustainable lifestyle is not about perfection, it is about attempting our best with anything we have access to. When there are so many social issues to be aware of, it’s simple to get frustrated. So if we can be realistic and know we’re doing the best we can wherever we’re, that’s the most essential thing. I encourage you to keep going, even if your grocery purchases do have a minor impact on waste.
There are so many other places in our lives that we can build. I want us to be willing to remain passionate about the activity instead of being worried about stuff outside of our control. I can’t, and that’s OK because I try just to be mindful of my impact on the plant.
With school approaching for many, I wanted to share some healthy snack ideas. These No-Bake Energy Balls make a great afternoon snack, and they’re also perfect for lunch boxes. Add this recipe to your weekend meal prep, so you have them ready to go for a busy week. With school approaching for many, I wanted to share some healthy snack ideas. These No-Bake Energy Balls make a great afternoon snack, and they’re also perfect for lunch boxes. Add this recipe to your weekend meal prep, so you have them ready to go for a busy week. I hope you’ll enjoy these vegan energy balls, they are:
A perfect snack!
The recipe is designed for you to have fun with making these tasty treats with almost anything in your pantry.
It is also an excellent option for reducing food waste.
Keep them stored in a container in the fridge or freezer and enjoy anytime! They will last about a week in the refrigerator and about two months in the freezer.
Please check out my video. I am a little nervous with making it as it has been a little while. I just took the leap of faith and produced it. I hope you enjoy it. Please let your comments and like or even a share or two.
These vegan strawberry muffins are quite soft and moist for a wholesome breakfast pastry or daytime snack. I am not a vegan, but some recipes are SO good that I can’t help making them over and over again. This is one recipe that I have modified over the years and did enjoy.
Prep Time: 20 mins Cook Time: 25 mins
Servings: 12 muffins
Dry Ingredients: ½ cup + 2 tablespoons granulated sugar 2 cups all-purpose flour 2½ teaspoons baking powder ¼ teaspoon baking soda ½ teaspoon salt 1/4 teaspoon of ground ginger
Wet Ingredients: 1 cup almond milk 1 teaspoon apple cider vinegar ¼ cup + 2 tablespoons coconut oil 1 teaspoon vanilla extract lemon zest 1 – 1 1/2 cups strawberries (If frozen, add only 1/2 cup milk)
Preheat the oven to 375F.
Use coconut oil to grease the muffin tin and then set aside.
In a small bowl combine milk and apple cider vinegar and then set aside to allow the mixture to curdle.
In another bowl combine baking powder, salt, and baking soda.
For the liquids, get another bowl and combine the sugar, ginger, coconut oil, vanilla extract, and lemon zest. Once, add the curdled almond milk/vinegar mixture and stir to combine.
Stir in the dry ingredients until thoroughly mixed together. A few lumps are OK. Just don’t over-mix.
Fold in the strawberries (if frozen, drain liquid first).
Spoon into muffin tins, filling each cup about ¾ full.
Bake for 20-25 minutes until a knife inserted in the middle comes out clean. Remove from heat and allow muffins to cool before removing from the tin.
I love cooking. It brings me back to my creative elements. There is always a story behind the even recipe and alterations the is personal to you. I hope you enjoy this recipe too.