Vegan Cookie Dough Fudgesicles

by Megan on March 6, 2015

Vegan Cookie Dough Fudgesicles // take a megabite

Turn the heat up, put on your bikini, and watch House of Cards on a beach towel in your living room. Because, you see, these are sunshine despite the weather. Even if it’s snowing, icing, slurpee-ing, or misting out. It might be freezing outside, but it can be summer inside.

Vegan Cookie Dough Fudgesicles // take a megabite

I wanted to make vegan cookie dough ice cream, but I couldn’t puree it smooth enough and well it was a lil weird because of my lack of a blender and my teeny food processor. So I had this vegan cookie dough sitting around for my casual after-dinner snacking, but I wanted to put it to good use. And so here you are! My favorite fudgesicle ever. Soaked and pureed cashews give these the creamiest texture. You probably won’t believe that there’s not cream in these, but believe it folks!

So do yourself a solid and freeze up these bars! They’ll get you through the volume of your neighbors game nights, the neighboring black lab’s incessant barking, and will probably come in handy for dessert after veggie burgers and before concert fun.

Vegan Cookie Dough Fudgesicles // take a megabite

Vegan Cookie Dough Fudgesicles (makes 10)
Adapted from from Minimalist Baker + these

Ingredients:

cookie dough –

  • 3 T coconut oil, melted
  • 1/2 cup natural almond butter or peanut butter
  • 1/2 cup muscovado sugar or dark brown sugar
  • 1 t vanilla extract
  • 3/4 cup unbleached all-purpose flour
  • 1/4 cup dark chocolate chunks or chips
  • 1-2 T almond milk or other non-dairy milk

fudgesicles –

  • 1 can full fat coconut milk
  • 1 T muscovado sugar or dark brown sugar
  • 1 t vanilla extract
  • 3/4 cup dark chocolate chips or chunks
  • 2 T natural almond butter
  • 1/3 cup cashews, soaked for 3 hours in water and strained

Directions:

  1. Make cookie dough by mixing together all the ingredients, except chocolate chips with an electric mixer. Stir in chocolate. Cover and chill until time to freeze popsicles.
  2. In a small saucepan combine the coconut milk, sugar, vanilla and chocolate over medium heat until chocolate is melted. Add almond butter and strained cashews. Blend with an immersion blender until smooth.
  3. Crumble cookie dough between 10 popsicle molds. Pour fudgesicle liquid over it. Freeze over night.
  4. Run molds under warm water to remove. Wrap in wax paper and place in a gallon bag. Pop back in the freezer and eat at your leisure.

Yay! Click HERE for a printable pdf of the recipe above.

Insta-living // take a megabite

Basically this granola. // One of my favorite signs!
Brown butter cookies! // Udon forever.

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Door to Door Organics // Unboxing

by Megan on March 4, 2015

Door to Door Organics Unboxing // take a megabite

Hey guys ! I’ve partnered up with Door to Door Organics and it’s fun already. I’ve eaten bagels and jam, cookies for breakfast, Lara Bars for snacks, roasted up a ton of veggies for dinner, mashed pinto beans for in veggie burgers, and eaten salsa out of desperate hunger.

And guess what! I’ve got a little something for you good-lookin’ folks. Place an order for your first Door to Door Organics box and use the discount code “MEGABITE” to receive $10 off your first order. And f’real, do yourself a favor and add some snacks to your order. Treat yourself!

Door to Door Organics Unboxing // take a megabite

P.S. That Root Beer Kombucha tastes JUST like root beer. It’s so thoughtful. Would it be weird to make a float with it? And I gifted the Lavender Lemonade to my friend who introduced me to this weird magical elixir.

P.P.S. That second not-so-cute image was my dinner 2 nights in a row and even lunch one day! I roasted veggies at 400F for about 40 minutes, and then served them up in the sauce from this recipe along with brown rice, crushed peanuts AND Sriracha.

Full disclosure: I was given payment in the form of fruits and veggies from Door to Door Organics in order to partner with them. While this is true, all the opinions above are my own. So, thanks so much for supporting the sponsors that help make this blog of mine possible.

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My Favorite Oatmeal Breakfast

by Megan on March 2, 2015

My Favorite Oatmeal Breakfast // take a megabite

I’ve always been a bit whatever about oatmeal. I mean, those lil satchels with maple brown sugar goodness from my childhood? I’m kinda into those. But oatmeal served up adult-style? Nah. Until I tried making it with almond milk infused with a bit of vanilla, cinnamon and honey. THEN things changed for me.

My Favorite Oatmeal Breakfast // take a megabite

I’ve been making this basically every morning. I think my mom is probably totally proud. She’s always been an oatmeal-loving-lady. Ordering it out even! So come on over! I’ll make you oatmeal and we can chit-chat over super dark black coffee, ok?

My Favorite Oatmeal Breakfast // take a megabite

My Favorite Oatmeal Breakfast (serves 1)
Recipe adapted from Fool Proof Living

Ingredients:

  • 1 cup almond milk
  • 1-3 t honey
  • 1 t vanilla
  • generous sprinkle of cinnamon
  • 1/2 cup rolled oats
  • 2 t chia seeds
  • top with: almonds, freeze-dried berries or anything!

Directions:

  1. Bring almond milk, honey, vanilla and cinnamon to a boil. Add rolled oats. Cook for 5 minutes stirring now and then until cooked and oats aren’t super milky. Turn heat off and stir in chia seeds. Top with freeze-dried strawberries and nuts. Eat right away or transfer to a  jar and bring on the road.

Yay! Click HERE for a printable recipe of the one above.

My Favorite Oatmeal Breakfast // take a megabite

Elliot shout-barks at me things like, “GIVE ME THAT OATMEAL!” or even “I WANT THAT BASKETBALL COOKIE!” or “YOU KNOW CHEESE IS MY FAVORITE!” Sorry to show you this side of him.

P.S. He’s totally wearing a washable diaper. He’s had problems with having accidents ever since his injury a few years ago. Turns out these little pants make him more aware of his hind end. (Is this too much information?) Anyhow, these pants have made life easier, f’real.

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My Favorite Lunch

by Megan on February 26, 2015

My favorite lunch! // take a megabite

Ok, so the other day I was asked, “What are you doing to take care of yourself?” And I was all, “Oh, ya know, I wake up a little bit early and make oatmeal for breakfast, coffee in my french press, and prep a salad in a jar for lunch.”

In the summer, it made me really happy to get home from work, put a beer in my purse, bring Elliot out and have that minute to myself in the sun. Right now, this winter, these mornings, it’s that lil bit of time in the morning where I get my meals in order and sip out of vacation mugs and set my gold timer for oatmeal and coffee.

My favorite dressing! // take a megabite

I’m a pro other-stuff in my salad than lettuce girl so I keep the extras on point and the greens to a minimum. Adding an entire avocado feels like an edible high-five, and if I’m feeling really crazy (in a good way) I might sip a kombucha along with it.

I just want you to know that this salad in a jar thing is kinda magic. It’s a little method of self-care even, maybe? For me anyway! And on top of it all, it’s just really tasty.

So take care of yourself! And if making this salad the night before work, or even in the morning for lunch makes you feel like you’re living right, then do it! It’s my favorite lunch at the moment, and you know lunch is the best thing ever besides breakfast and dinner so it means something!

My favorite lunch! // take a megabite

My Favorite Stacked Salad Lunch (makes 1)
Recipe adapted from my favorite funfetti salad

dressing –

  • 1/4 t honey
  • 2 T champagne vinegar
  • 1 T olive oil
  • 1/4 t sriracha
  • 1/4 t grainy mustard
  • 1 t capers
  • salt + pepper

salad –

  • 1/3 cup chick peas, kidney beans or any bean, drained and rinsed
  • cherry tomatoes
  • slivered almonds
  • cucumbers
  • greens
  • 1 avocado

Directions:

  1. Whisk the dressing ingredients in the bottom of a pint jar. Layer beans, tomatoes, almonds, cucumbers and greens. Top with a lid and pop in the fridge.
  2. To serve, dump out on a plate. Cut up 1 avocado and add it to the mix. Enjoy!!

Please note: This dressing can be adapted to whatever you love. Add garlic, if you want! Use lemon juice instead of vinegar. Swap out the honey for a pinch of sugar to make it vegan. As far as the salad goes, live your life! Add a boiled egg, grilled chicken, or a hunk of feta. Use radish slices or add hummus, or quinoa. The main rule is just to put the greens on top and the things that won’t get soggy on the bottom: beans, nuts, grains, etc… NBD, though. You got this.

Yay! Click here for a printable pdf of the recipe above.

Insta-living // take a megabite

Granola Mountain.
Burrittooooooh Sheeeeit

Vegan fudgesicle dreams are coming up!
Casual fried rice dinner with my boo.

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Vegan Roasted Pepper Cornbread

by Megan on February 23, 2015

Vegan Roasted Pepper Cornbread // take a megabite

I’m trying to figure out what to tell you guy first. Like do you care that I cleaned my pantries?! There is no longer ancho chili powder strewn. And the other day I was going to get a solid dinner on my own and the next thing I knew I found myself at my kitchen table with chips, salsa and a dream. Why am I telling you about the weird alone at home chips and salsa pre-cereal dinner? I don’t even know. Maybe you have weird dinners too and maybe you just understand, ya know?

Vegan Roasted Pepper Cornbread // take a megabite

But the best part of my weekend was adventure-daying and then eating this cornbread with some veggie chili with my boyfriend who is so fun. And it’s pretty cool that this cornbread tastes totally bomb even tho it’s vegan. There’s no weird biz in here, and honestly flax eggs are some serious cool science that I can get behind. I wouldn’t go making a flax omelette or anything, but jeez! They work so well in baking that I just want to shake a flax seed’s hand.

So! Consider this the savory funfetti cornbread you’ve always wanted! I bet you’ll like it.

Vegan Roasted Pepper Cornbread // take a megabite

Vegan Roasted Pepper Corn Bread

Ingredients:

roasted peppers –

  • 1 bell pepper
  • 1 jalapeno
  • 1 T olive oil

cornbread –

  • 1 T ground flax seeds + 2 T water (flax egg!)
  • 1 1/4 cup all-purpose flour
  • 3/4 cup corn meal
  • 1/4 cup sugar
  • 2 t baking powder
  • 1/2 t salt
  • 1 cup almond milk
  • 1/4 cup vegetable oil

Directions:

  1. Preheat oven to 400 degrees. Place the peppers on a foil lined baking sheet. Drizzle with olive oil. Roast until dark, rotating for 30-40 minutes or until dark. Set aside to cool slightly. Peel and remove seeds. Dice.
  2. Grease 8 or 9 inch pan. Whisk together the remaining ingre
  3. Combine dry ingredients (flour, corn meal, sugar and baking powder).
  4. Stir in almond milk, oil and flax egg, mixing until until dry ingredients are moistened. Fold in the roasted peppers.
  5. Pour batter into prepared pan. Bake 20-25 minutes or until light gold brown and toothpick inserted in the center comes out clean.

Yay! Click HERE for a printable pdf of the recipe above.

Insta-Living // take a megabite

My valentine mermaid tattoo!
Coffee is my bff.

I buy candy for it’s looks alone sometimes.
Adventure days are my favorite.

 

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The 7th Annual Valentine’s Brunch

by Megan on February 19, 2015

The 7th Annual Valentine's Brunch // take a megabite

Sunday was the 7th Annual Valentine’s Brunch! And it was super fun. It involved: cheese plates, mimosas, a few fried things and even flower crowns. (They’re pretty easy to make, if you can even believe it).

The 7th Annual Valentine's Brunch // take a megabite

We all hung out and ate tons of food and drank mimosas by the pitcher.  I kinda wish I would’ve eaten more! And my friends did secret dishes and it made the clean-up so much easier. I feel so lucky to have all these people in my life.

So much can happen in a year! Thank goodness, right?

The 7th Annual Valentine's Brunch // take a megabite

For the sweet side of things, I made my mom’s cinnamon rolls and topped them with a bourbon glaze. I fried up some ricotta fritters, and made my go-to baked French toast cupcakes. This year I used challah bread for the french toast and put some rhubarb sauce in the bottom of each cup.

The 7th Annual Valentine's Brunch // take a megabite

It turns out that my favorite polenta-crust quiche bake up really cute and tasty in cupcake liners! And these veggie burgers taste pretttttty great on pumpkin brioche buns. Nicole helped me fry up some avocado fries too!

The 7th Annual Valentine's Brunch // take a megabite

We listened to tons of good songs thanks to this playlist. Do yourself a favor and listen to it all day while you have a party or bake cupcakes or lounge on the couch.

The 7th Annual Valentine's Brunch // take a megabite

I passed out Valentines with poems on them like, “Roses are red, violets are blue, I like you more than cookies, cake and pizza too.” Some of them involved double dating in a Taco Bell drive-thru and even liking someone’s pug more than them a little.

The 7th Annual Valentine's Brunch // take a megabite

I fried up breakfast corn dogs like I did last year, and made teeny Croque-Monsiers on sliced baguette!

The 7th Annual Valentine's Brunch // take a megabite

My boyfriend took tons of Instax photos and finding them around my apartment is making me so happy! It was probably the best brunch party yet!

The 7th Annual Valentine's Brunch // take a megabite

Thanks to Westborn Market for sponsoring some of my grocery buying, bourbon for making a cinnamon roll glaze such a dream, huntsman cheese for being so stripy-magical, honeycomb decor and Instax photos!

P.S. Check out past brunches here: 3rd, 4th, 5th, 6th.

{ 6 comments }

Tart Cherry Cheesecake Ice Cream

by Megan on February 9, 2015

Tart Cherry Cheesecake Ice Cream // take a megabite

Over the weekend I told my bf that when I eat an early dinner I sometimes get disappointed that it means I can’t eat dinner later. BUT that night the joke was on me because we had late night pizza and this second dinner was actually the first time I cared at all about pineapple on pizza, so there ya go. A 2-part story that has nothing to do with this ice cream other than that that was one of the best days ever.

Tart Cherry Cheesecake Ice Cream // take a megabite

Not only because of the 2-dinner thing and macaron brunch appetizer, but because I found some pink cones AND tasted this ice cream and basically just really loved it. You see it’s tart from the Michigan cherries (a total freezer section miracle) and goat cheese. The graham cracker crust swirled in makes it taste JUST like cheesecake. Do yourself a favor and go to Kroger and get colorful cones and scoop this up for your Valentine.

Tart Cherry Cheesecake Ice Cream // take a megabite

Tart Cherry Cheesecake Ice Cream (makes 1 hefty quart)
Recipe adapted from Jeni’s Splendid Ice Creams at Home

Ingredients:

tart cherry compote –

  • 2 cups pitted tart cherries (fresh or frozen)
  • 1/2 cup sugar

graham cracker crust –

  • 1 1/2 cups graham cracker crumbs (about 20 squares)
  • 1/3 cup butter, melted
  • 3 T granulated sugar
  • pinch of  salt

goat cheese ice cream –

  • 2 cups whole milk
  • 1 T + 1 t cornstarch
  • 1/2 cup (about 4 oz.) fresh goat cheese
  • 1 1/2 oz (3 T) cream cheese, softened
  • 1/4 t fine sea salt
  • 1 1/4 cups heavy cream
  • 2/3 cup sugar
  • 1/4 cup light corn syrup

Directions:

  1. Make compote. Heat sugar and cherries in a small saucepan, and bring to a boil. Mash gently with the back of a spoon. Stir to dissolve sugar. Remove from heat and set aside to cool. Cover and chill until time to use.
  2. Make crust. Preheat the oven to 350 degrees F. Stir the butter and sugar into the graham crackers until all of the crumbs are coated. Press onto a parchment lined baking sheet into a single layer about 1/4 inch thick. Bake for 10 minutes or until golden brown. Cool completely before crumbling. Once cooled, crumble and place in a zip top bag in the freezer.
  3. Make ice cream. Mix about 2 tablespoons of milk with the cornstarch in a small bowl to create a smooth slurry. In a large bowl, whisk the goat cheese, cream cheese, and salt together.
  4. Combine the remaining milk, cream, sugar, and corn syrup in a 4-quart saucepan. Bring to a rolling boil over medium-high heat and boil for 4 minutes. Remove from heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat until slightly thickened, about 1 minute.
  5. Gradually whisk the hot milk mixture into the cream cheese mixture until smooth. Whisk in half of the cherry compote. Cover bowl with plastic wrap and chill over night.
  6. Churn, baby churn. Churn your ice cream according to your ice cream maker’s instructions. Once churned layer in an air-tight container with the remaining compote and crust. Freeze overnight. Scoop and serve!

Yay! Click HERE for a printable pdf of the recipe above.

Insta-living // take a megabite

FriDAZE // Party Cone // Pre-brunch Snack-a-Palooza

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White Chocolate & Jam S'mores // take a megabite

I’m over on Better Homes & Gardens Delish Dish blog today talking about these s’mores and forcing Valentine’s Day puns on you and your boyfriend, girlfriend, BFF and secret crush.

White Chocolate & Jam S'mores // take a megabite

Yay! You can find the post right HERE. XOXO

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Vegan Banana Bread for Two

by Megan on February 2, 2015

Vegan Banana Bread for Two // take a megabite

Guys… I had the oldest banana burning a hole in my kitchen table. And the truth is, when it’s freezing out and there’s like a foot and a half of snow outside, the main answer is to warm up your house with baking AND to eat that goodness right out of the oven.

So I had this for a snack and then chips and salsa for dinner, and I might’ve looked like a scrub all day because, let’s be real, I didn’t leave the house except to move my car to a less stuck-in-the-snow spot and Elliot is totally cool with it. He thinks I’m pretty fun whether I have mascara or real pants on anyway.

BUT I’ve made this recipe about 4 times now. It’s so good and it’s got pantry business in it. Nothing weird. Sometimes I put brown sugar in it and pear sugar on top. Sometimes I use all honey in it, or olive oil, or put walnuts on top.

Vegan Banana Bread for Two // take a megabite

Vegan Banana Bread for Two
Recipe adapted from Minimalist Baker

Ingredients:

  • 1 super-ripe banana, mashed
  • 1/2 cup whole wheat flour
  • 1/2 t baking soda
  • pinch salt
  • 2 T honey or maple syrup
  • 1 small flax egg (1 T ground flax seeds + 1 T water)
  • 1/2 t vanilla extract
  • 1/4 t cinnamon
  • 1 T coconut oil, melted
  • 2 T slivered almonds

Directions:

  1. Preheat your oven to 350F. Spray a mini loaf pan with cooking spray. Stir all the ingredients together except for the almonds. Transfer batter to prepared pan. Top with almonds and more cinnamon. Bake for 25-35 minutes or until a skewer  inserted comes out clean. Divide in half and eat!

Yay! Click HERE for a printable pdf of the recipe above.

Elliot Yawn // take a megabite

Elliot thinks this recipe is so boring!

{ 8 comments }

Blood Orange Quickbread (vegan)

by Megan on January 29, 2015

Blood Orange Quickbread // take a megabite

As my friend Darren would say, “This cake decor gives me life.” It really does! I mean, I knew I wanted to bake with blood oranges since they’re the super hottie of citrus, but when I stirred it all together it looked like when you mix all the slurpie flavors, combine every watercolor paint shade, try to wear all your nail colors at once. Kinda gray/green/sick/gross.

Blood Orange Quickbread // take a megabite

I mean, it reminds me of the time I went swimming and then didn’t have time to wash my hair the next day before work so I put on super bright lipstick. These sprinkles + bedazzled goodness is the lipstick in that story.

Blood Orange Quickbread // take a megabite

I mean, who knew blood oranges could make a batter match my new lil army jacket so perfectly? Who knew it could look like swamp, but taste like a dream? I guess we should just eat this cake in the dark or try to disguise it’s weirdo color with all the festive cake toppers you can muster. I mean, it’s just so ridonk! I should’ve used those oranges as a glaze. Powdered sugar wouldn’t have let me down the way science did right here. BUT at the end of the day this stuff is good. So there’s that! And it’s casually vegan. So that adds some boom to the shaka laka we’ve got here.

Blood Orange Quickbread // take a megabite

Blood Orange Quickbread (vegan)
Recipe adapted from Veg Recipes of India

Ingredients:

  • 1 cup all-purpose flour
  • 1/2 t baking powder
  • 1/2 t baking soda
  • pinch of salt
  • 1 T cornstarch
  • 1/2 cup blood orange juice
  • 1/4 cup almond milk
  • 1/2 cup turbinado cane sugar or granulated
  • 1/4 cup coconut oil, melted
  • zest from 4 small blood oranges
  • 1/3 of a cup of slivered almonds
  • sprinkles!

Directions:

  1. Preheat your oven to 350F. Spray a loaf pan with cooking spray and line with parchment paper.
  2. In a medium bowl stir together the flour, baking powder, baking soda, salt and cornstarch. In a 2-cup measuring cup, stir together the juice, almond milk, sugar, coconut oil and zest. Add wet ingredients to dry ingredients. Stir until well mixed. Transfer to the prepared pan. Sprinkle with slivered almonds and sprinkles. Bake for 35-45 minutes or until a skewer inserted in the center comes out clean.
  3. Transfer to a wire rack. Lift out of the pan using parchment paper. Cool completely. Serve with some mad bedazzling.

Yay! Click HERE for a printable pdf of the recipe above.

Instaliving // take a megabite

Elliot got a Barkbox! Heart carbs.
Heart honeycombs. FRY love you.

 

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