When it comes to breakfast pastries muffins are definitely my go-to, especially blueberry muffins. I remember as a kid we would bake muffins and have them throughout the week for breakfast before school (or just devour them all on the weekends). The other day when I came across some reusable mini muffin cups at the hardware store, I just had to get them and do some Sunday afternoon baking. Also, these muffin cups are another perfect addition my *in transition* sustainable kitchenware!
Are you a pack your own snack kind of person or someone who likes to pick something up on the go? I personally like to pack my own snacks, especially when traveling, to ensure that it’s a healthy snack made with clean ingredients. In preparation for my trip, I decided to make some “Adaptogenic Cashew Cacao Bliss Balls,” and lemme tell ya they are the bomb diggidy! Traveling tends to stress me out so I added some WYLDE ONE Yoga In A Cup Adaptogens to the recipe to keep me zen AF as I head south. But who am I kidding? I’ll be making them again when I return to NYC for that same zen affect.
If you know me at all then you know I am the farthest thing from chef. Cooking causes me anxiety, it’s rough! But I do appreciate simple recipes and at times I enjoy being in the kitchen. Speaking of simple, this “chili” weather is making me crave a warm bowl of vegan chili. This is one of my favorite recipes to make because it’s simple, quick, and healthy! The best part – you can stick it in a crock-pot, turn it on high, and you’re good to go!