Am I the only one dreaming of Saturday?!? Well if you’re with me this Buffalo Potato Salad is perfect for gameday or any weekend celebrations! .
All you do is take a couple pounds of potatoes cut them into chunks and boil them. Then you remove them once they can easily be pierced by fork.
To the potatoes you add 1 cup of celery, sliced, 1 cup of carrot, shredded, 1/2 of med red onions diced (I used a few shallots bc I was out of red onion), 2 tbsp Vega mayo, and 2 tbsps vegan buffalo sauce. .
I served it with some cauliflower tabouleh and roasted red pepper hummus from @traderjoes 😉 Happy Hump Day friends!
Wishing I was back hiking in @myhockinghills and “settling” for being snuggled on my couch ☺️☕️
There was a time when I really hated hiking. Probably not for the reason you think, but because of how people were treating me at the time. I had a lot of people in my life who were constantly judging my physical abilities based on my size. They would ask if I thought I could make it and act overly concerned if I ever struggled (when like everyone was struggling) . .
I have been every size a person can be and I have hiked and camped and swam and jogged during all of it. Honestly, I was the most active when I was in the middle range of all the weights I’ve been. .
My point is it’s is impossible to judge someone’s ability by their size! And when you decide you know someone’s story and speak for them it can really hurt. .
So let’s try to find some non physical compliments for people today! I’ll go first: Thank you all you lovely people for sharing your stories and ideas with me! I really appreciate it all! .
Happy Hump Day!
I’m always searching for quick healthy dinners 😉 I’m posting how to get this on your table in 5 min on my IGTV! 🎉👌🏽 .
I’m not one of those people who can’t eat the same thing everyday! I’ve tried but there have been days I would just rather not eat. Dramatic, yes, but kind of how I am in life. .
I have a hard time sitting still or doing just one thing. I keep myself constantly busy, but often with no real goal or the opposite where I have all the goals and there’s no time to get them done. .
So Here’s to simplifying this Tuesday! Hope yours is amazing 😉
Did you know at these brunches I host you get some awesome products to take home! This time we’ve added more sponsors and these swag bags are about to be full of so much goodness😁🙌 So grab your tickets for Oct. 28th and come hang out with me and recover from all your Halloween fun 👻🎃👍🏽
Can’t get enough of fall or brunch so I wanted to share my favorite fall-y boozy pick me up. All you need is:
1 shot @buckeyevodka
1 shot espresso
1 cup dairy free pumpkin spice beverage (I like the one from @traderjoes and @califiafarms )
Heat the pumpkin spice beverage over medium heat. You want to do it relatively slowly. You just want to make sure it’s warmed through and then just mix everything together. .
This is warm and cozy with a little booze to keep you feeling that way and little caffeine so you stay up for that game or make until it’s apple cider donut time 😋😆
Creamy Pumpkin Pasta 🍂🎃 🙌 *(Recipe Below)* I’m off to watch RHOC and then FaceTime with @rhoc_emilysimpson 🎉☺️ The Real Housewives shows have been my guilty pleasure for years. Do any of you have a show you just love to binge? What is it?!? 💕💖
1 15oz can pumpkin
1 box of @eatbanza
10 sage leaves
1/2 onion diced
1 tbsp minced garlic
1 tbsp chili flakes (optional)
1-2 tbsps vegan butter
3 cups coconut milk
Vegan Parmesan to garnish (@violifeamerica)
S+P to taste .
1. Cook pasta. Drain. Set aside. (You can start the water boiling while you start step two)
2. Add a little oil to a pan over medium heat. Add sage leaves and cook until they are dark green. Set aside on a tea towel or paper towels.
3. Add in the onion and sauté until just starting to brown. Add in the garlic, crush 6 sage leaves and add them, add the garlic and chili flakes as well.
4. Add in the pumpkin and combine. Allow the pumping to heat through.
5. Add in the coconut milk and earth balance, salt and pepper.
6. Combine the pasta with the sauce and garnish with the Parmesan and remaining sage leaves. .
Happy Hump Day Friends!
So fall may be showing up fashionably late, but this pumpkin pasta is right on time 😉 *That was maybe one of the corniest things I’ve said in a while. Please excuse me while I evaluate my life choices.* Do you all want the recipe tomorrow???
This hike brought to you by how flipping gorgeous Ohio is and @gomacro bars 😉
Bae and I took the pup for a hike today and it was perfect 👌🏽 I forgot how much I love to hike! Now I’m ready to get ready for brunch (Oct 28th!) and bake some more fall-y goodness! What’s your favorite thing to outside?
CREAM CHEESE STUFFED PUMPKIN MUFFINS - V/GF 🎉😋👍🏽
I really don’t think I need to say more, but I’ll give you the recipe 😉 .
1 box GF pumpkin muffin mix
1/2 can pumpkin
1 1/4 cup water
4 tbsps cassava flour
1 tsp baking soda
2 cups vegan cream cheese
2-3 tbsp maple syrup
2 tbsp cassava flour .
1. Preheat oven to 400F. Combine dry ingredients.
2. Combine pumpkin and 1 cup of water. Add in dry ingredients. Combine.
3. In separate bowl combine the cream cheese filling ingredients.
4. Divide the pumpkin batter evenly into a 12 muffin pan.
5. Using a piping bag (or a ziploc) pipe the cream cheese filling into the center of each muffin.
6. Bake for 20-22 min. Let cool :) .
These are so simple which really fits my lifestyle right now ;) I hope you enjoy! And happy weekend babes!
4 INGREDIENTS and 15 MINUTES!!! .
So I may be cheating a little bit, but as someone who can never seem to meal prep this is a super easy life saver! .
1 can @amyskitchen chili
1 box @eatbanza
2 cups of kale (chopped)
1 cup veggie stock.
. *You can also add in 1 tbsp nutritional yeast if you so desire or some vegan cheesy shreds or sour cream on top!* .
You just boil the pasta and drain. Combine the chili, stock and kale together and heat through.
Combine the pasta and the chili. Here’s where I would stir in the nutritional yeast or plate and add on whatever else you like! .
You could honestly make this in one pot if you wanted to too! Happy Hump Day!
BE KIND TO YOURSELF! I came up with a lot excuses for why I was eating this microwaved @amyskitchen noodle thing-y today instead of cooking something. Then I realized at the end of the day I’m just grateful it exists! And was delicious! And I’m full and happy now 😁👍🏽
I am one of those people who tends to get harder on themselves when things get tough. I am (very) slowly learning to just take it one step at a time and be nice to myself. I never knew this was going to be the hardest part of adulting! 🤦♀️😜
In other news, I posted the recipe for the Beer Cheese Skillet Pasta in my stories and on the blog so you can grab it there! And Happy October friends!
GAMEDAY GRUB ON POINT! I have been a sports fan since I could speak (Go Browns!). Even if you don’t care about the game this Beer Cheese Skillet Pasta is perfect way to spend game day 🏈😋🙌 .
If you watch my stories you know this has been a crazy week for me, but look out for this recipe tomorrow and some baking early next week! I’m definitely catching all the fall vibes right now and I can’t wait to get back in my kitchen 🍁🍂👏
How many bottles can you hold at once?!?
@bklynfnb shared some of their ginger ales with me for that brunch I had a bit back and they were a perfect brunch-time mixer! They’ll be at the next one too so if you’re in town go get your tickets (check my stories) and if not they are definitely worth a try! 📸 @natashaannephotography
GIVEAWAY! 🎉 I am giving away some of my favorite #plantbased protein drinks. These drinks have only 4g of sugar ✔️ 18g of protein ✔️ and are #vegan , #glutenfree and #dairyfree ✔️ .
ONE lucky person will receive 1 week's worth of @drinkkoia's delicious protein drinks. 😍
All you have to do to enter:
🌿 Like this photo
🌿 Follow me @jessicakapusta & @drinkkoia
🌿 Tag a friend in the comments. Each comment is a separate entry so tag as many friends as you want for a better chance of winning😊
*Giveaway will be open for 48 hrs, U.S only & must be 18+ to enter*
BY REQUEST! Broccoli “cheddar” soup 🥣😋🤗
4 potatoes (russet)
2 lg carrots
1 1/2 cups cashews
2 heads broccoli
1/4 cup nutritional yeast
1 tbsp ACV
1 tbsp garlic powder
4 cups veggie stock
4 cups water
Salt to taste
1. Add stock and water to a large sauce pan or stock pot over medium heat.
2. Add in the peeled and chopped carrots, potatoes and cashews.
3. Cook until soft.
4. Strain out the veggies and nuts and put the liquid back into the pan.
5. Add the potatoes, carrots and cashews to a food processor or blender with the nutritional yeast, garlic, ACV and salt.
6. Combine in high. Meanwhile add broccoli to veggie stock an let cook through, just barely.
7. Strain the broccoli out of the pot and set aside.
8. Add the potato mixture back to the pot and pulse the broccoli until it’s in soup sized chunks.
9. Add broccoli back into the soupy potato mixture
10. Eat with reckless abandon!
Seriously so good! We loved shaving leftovers of this because it was definitely enough for a family :) Hope you enjoy 😉