Dinner: Falafel, spinach, shredded carrots, hummus, and green peppers on pita.

Treat of the Month: Vegan Chocolate Truffles!!

  • 1 container plain vegan cream cheese
  • 2 cups confectioners sugar
  • 1 bag vegan chocolate chips (about 2 cups)
  • 2 tablespoons vanilla extract
  • Crushed nuts

Melt chocolate chips in the microwave and combine in a large bowl with cream cheese confectioners sugar and vanilla. Allow the mixture to sit in the freezer for about 15 minutes to thicken. Remove from freezer and roll into balls about 1 inch in diameter. Roll in crushed peanuts (or other topping of choice) and place on a tray in the freezer until ready to serve. Yields about 20 truffles.

This is my new favorite recipe! I made these for a birthday party that was mostly attended by non-vegans and they were a total hit. They’re very rich and chocolatey, so you don’t need to make very many. I can’t imagine anyone would be able to eat more than one or two at a time.

I would only recommend you stay away from these if you’re looking to make something more cheese-cakey. The chocolate definitely overpowers the cream cheese flavor, but you can’t take it out because the melted chocolate returning to room temperature is the only thing that keeps the truffles together. Without it, the mixture is way too liquid-y to roll into balls.

Hope you all get a chance to try these! They are super quick and easy, albeit a little messy. Let me know how it goes if you do!

Made a giant green smoothie at work this morning!

  • 1/2 cup OJ
  • 1/2 cup water
  • A couple handfuls of organic kale
  • One medium banana
  • 1/2 cup chopped strawberries
  • 1/2 cup chopped pineapple
  • 1 tbsp ground flax seed
  • Handful of ice

Blend it all up and you’ve got an easy breakfast that’s tasty, very filling, and full of Potassium, Vitamin A, Vitamin C, and Omega 3s.

Hey all-

I hope you’ve had great holidays and have started the new year well! I’ve been completely off my blogging game for the past month or so, but I’m trying my best to get back into it. I’ve been making lots of tasty vegan food and I’d love to share it with all of you, so I’m glad to see that most of you have stuck around.

Anyway, I figured I would take this time out to tell you all a little more about myself, so we can get reacquainted and get a fresh start. That said…:

  • My name is Kelly.
  • I’m 19 years old.
  • I grew up on Long Island in NY, but I currently live/work/go to school in Philly.
  • I have been a vegan for about 5 months, but was a vegetarian for a little more than 5 years before I made the switch.
  • I am a barista at Saxby’s, which is a popular coffee chain in the Philly area.
  • I have a pet ball python named Apollo, and he’s super cool.
  • I have a huge sweet tooth, and while I do think nourishing your body with food is awesome, I definitely give myself a little break every now and then for something sweet and chocolatey.
  • I don’t advocate veganism as a tool for weight loss, because I don’t advocate weight loss. I exercise and eat lots of fruits, veggies, and whole foods because it makes me feel good. I don’t judge my health by the number I see on the scale. Bodies are awesome, and they are all good whether big or small. I try to treat mine with as much love and respect as possible, and I hope you will do the same.
  • With that in mind, please do not ask me questions about how to lose weight.
  • The majority of my blogging is done from my iPhone. Every now and then I will also post photos taken on my DSLR.

That’s about it really. Above is a photo of me from just a few months back. I don’t go too crazy with selfies here, so you probably won’t see too many more.

I hope this gives y’all a better insight as to what I’m about. I’m not here to make everything I eat look super fancy, because it isn’t. I’m just a regular old college vegan trying to make it through life on a tight budget.

Feel free to shoot me a message or an e-mail to leave feedback, make a suggestion, or even just say what’s up! I love hearing from you guys.

Have a great night! And don’t forget to follow my Pinterest boards. :)

My apologies for the recent hiatus. My boyfriend and I are visiting his parents for the holidays and their wi-fi is a little shoddy, which makes it difficult for me to update. Hopefully we can figure out the problem soon, but, if all else fails, I will be back to regular posting by the new year.

Hope you’re all having wonderful, cruelty-free holidays! And thanks to all that have recently started following. Feel free to say hey!

Steamed veggies, falafel, and jalapeño hummus.

Sprouted whole wheat toast with peanut butter and banana, blueberries, and Strawberry Orange Banana juice.

@ Trader Joe’s

  • 1/2 gallon Vanilla Almond Milk, Unsweetened = $2.99
  • 1/2 gallon Organic Strawberry Orange Banana Juice = $3.69
  • Chunky salted Peanut Butter = $2.79
  • 1 lb bag carrots = $0.89
  • 1 bag Red Lentils = $1.69
  • 4 Larabars @ $1.29 each = $5.16
  • 4 Gala Apples @ $0.69 each = $2.76
  • Gluten Free Rolled Oats (22 serving bag) = $3.99
  • Spicy Hummus = $2.99
  • 4 Bananas @ $0.19 each = $0.76
  • 1 loaf Sprouted Whole Wheat Fiber Bread = $3.99
  • 1 Hothouse Cucumber** = $1.69
  • 1 bag frozen falafel balls = $3.69
  • 6 oz blueberries = $2.99
  • 2 Yellow Bell Peppers @ $1.19 each = $2.38

TOTAL = $42.45

**Hothouse cucumbers are apparently super long, so instead of buying two cucumbers like I normally do, I only bought one.

  • 1 bag red lentils + water
  • 1 can sweet potato puree
  • 4 cups water
  • 1 cup almond milk
  • onion powder, crushed red pepper flakes, salt, and pepper

Fill a large pot with dry lentils and water. Bring to a boil, then lower heat and cook for about 30 minutes or until desired texture is reached. Drain and rinse the lentils. Pour 4 cups of fresh water and 1 cup of almond milk into the pot over medium heat. Add the can of sweet potato and whisk until fully dissolved. Carefully add the lentils and then season with onion powder, red pepper flakes, salt and pepper.

The red lentils in this soup actually lose their color when you cook them, so they’re much better for the recipe than green lentils, which would probably turn the it a weird darkish green color. Anyway, this is one of my favorites! It’s really simple, tastes great, and makes a huge batch, so it will last you a while if you store it in an airtight sealed container in the fridge.

I made vegan egg nog oatmeal for dinner! So good!

  • 1/2 cup rolled oats
  • 1/2 cup Coconut Milk “Egg Nog”
  • 1/2 banana sliced
  • ground flax seed
  • cinnamon

If you like it a little less sweet, you can cut the Egg Nog with some almond milk (or non-dairy milk of choice). Happy holidays!