Sunday Funday

This weekend was soooooo nice.  I got to see so many of my favorite people but still have enough time to relax (read: nap).

To wrap up the weekend I made the Super Speedy Summer Hemp Power Salad for dinner on Sunday.  It was delish.  But I got to the finished product and realized I should have made some rice or quinoa to put it on.  I threw it on some baby spinach but ended up being hungry around 8 pm.  Womp womp.  I think I’ll also add a can of chickpeas to the recipe next time too.  I think that would make it filling enough for dinner.  I took a picture but my iphone doesn’t quite capture it the way the original blog does so if you want to see how pretty this recipe turns out – don’t look at me.  I just cook the stuff.

So what were we to do after a nice healthy dinner?  Go for a walk with our furry kids of course.

Lucy is pretty excited for the Olympics.  She decided she needed to practice her Pomeranian High Slide routine.  I gave her a score of 10.0 but Desi didn’t like her landing – he gave her a 8.0.  Next time Lucy, next time.

Peaches and Cream Green Smoothie

One time my friends decided it would be really rad to see Peaches in concert.  And I’m pretty sure it was really rad because Peaches is totally badass.  The funny thing was, they were under the impression that in order to attend a Peaches concert, you needed to dress up – like Peaches.

I’m pretty sure the resulting ensembles contained a lot of neon and fish nets and a whole lot of awesome.  The only problem was no one else at the concert respected the Peaches concert uniform.  My friends were the only ones there all gussied up. 

The smoothie I had for breakfast this morning is an ode to that night.  Because going to a concert and realizing you are the only ones dress like hot topic pre-teens but still dancing your butts off is pretty fearless. And who doesn’t need a little fearlessness for breakfast?

Peaches and Cream Green Smoothie

  • 1 banana
  • 2 doughnut peaches or 1 whole peach (pits removed)
  • 1 handful of kale
  • 1 scoop of vanilla plant fusion protein powder
  • 1 tablespoon of chia seeds
  • 1 cup of almond milk

Throw all that stuff in a blender and blend it.  Proceed to drink while dancing your pants off.

Bangin’ Chocolate Chip Cookies

I think I am ready to bring forth children into this world.  Because I’m pretty sure before you can become a mom, you need to be able to confidently say you make a meeeeeeean chocolate chip cookie. 

My chocolate chip cookie mom requirement is now satisfied.

I wanted to make some cookies as a thank you for my coworkers.  They put up with quite a bit from me lately.  So I did some research and found this recipe.  Super easy and super yummy.  I tweeked it a bit though:

2 cups unbleached flour
2 teaspoons baking powder
1/2 teaspoon salt
cinnamon (I did a couple healthy shakes)
half a bag vegan chocolate chips (handful of chocolate chips my butt original recipe)
1 cup sugar 
1/2 cup canola or vegetable oil
1 teaspoon vanilla
1/4 cup water (I used closer to 1/2 cup – my batter looked too crumbly and dry to form cookies)

1. Preheat oven to 350 degrees F.
2. In a large bowl, mix together flour, baking powder, salt, and cinnamon. Stir in chips. Make a well in the center and set aside. In a medium size bowl, add together sugar and oil; mix well.  Add the vanilla and then add the water; mix well.
3.  Add the wet to the well in the dry. Mix it well but be careful not to overwork it. Add more chips if you need to (duh, yes I will, thanks).
4. Spoon onto ungreased cookie sheets. Put them in the oven. Bake for 5 minutes and then flip and rotate the sheets (top to bottom and 180 degree rotation). Bake another 4 minutes and check them (I actually think I should have kept mine in for 5 minutes instead of 4 – I did that with my second batch and they turned out perfect). The cookies are done when they seem a little bit softer then you want them to be. They will harden up some as they cool.

 BAM! Vegan chocolate chip cookie perfection

Kale Week

It’s unofficially kale week at the Duda household.  It seemed like all of the recipes I picked out for this week called for at least 1/2 lb of kale.  It might have been my subconscious desperately trying to cleanse my body of everything I ate over the holiday break.  Thank you subconscious, thank you.  So in addition to my daily green smoothies for breakfast, here’s what on the menu:

I caught Du adding more kale to the leftover fusilli.  I was pretty proud.

After this week, I think I’ll have officially earned this shirt.

Christmas Cook-tacular

I finally figured out what I’m bringing for Christmas dinner.  I usually make both a main course dish and a dessert so I know there is always something I can eat.  My parents are really awesome about making sure there are things I can eat (for Thanksgiving my dad vegan-ized his stuffing…that’s love), but I like to take some of the weight off their shoulders and bring something myself.  This year I am bringing Harvest Vegetable Shepherd’s Pie with Mashed Yams for the main course and then Toasted Almond Butternut Squash Tart for dessert.  Not sure about the shepherd’s pie but I’ve had the tart before and it was straight bangin’.

I also have a baking date with my beautiful Sweet and Salty Tart on Sunday.  The tentative baking schedule is as follows:

Tart has a candy thermometer so I’d like to try my hand at making some brittle.  That is a pretty ambitious baking menu, we might be exhausted by the end of the day.  But there is nothing like a house filled with baking smells to get you in the mood for the holidays!

If you look very closely – you can see some tiny little puppies looking out our window wishing you a Merry Christmas!

Office Holiday Party Contribution

It’s taken me a while to finally figure out what to bring to my office holiday party.  With the little time I will have after handing in a 20 page paper and giving a presentation in class tonight, I found an easy and yummy (VEGAN) recipe I can make:


  • 3/4 cups almond butter
  • 1/2 cups carob powder
  • 3 medjool dates (pitted and soaked for 2 hours)
  • 1 tbsp water
  • 1/2 rolled oats
  • 1 cup pecans or almonds, chopped
  • 1/2 cup unsweetened shredded coconut

Reserve 2 tbsp of unsweetened shredded coconut.

Combine remaining ingredients in food processor with “S” blade – add water as needed.

Roll into balls.

Roll balls in reserved shredded coconut powder Store in plastic container and layer Schweddy Balls on wax paper. Refrigerate.
Number of Servings: 30

Recipe found here.

“No one can resist my Schweddy Balls”