Friday, March 16, 2018

Four On Friday

Here's to Friday and what I've been... NEW hair cut! Long overdue!


Remembering...Editing this little cutie last year.

Stoked about...getting a shout on Nature's Charm Instagram for my Vegan Coconut Macaroon Nests.

Dreaming about... going back to Ireland.
Happy St. Patrick's Day Weekend! Are you doing anything fun to celebrate?

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Thursday, March 15, 2018

{The Abode} Master Bedroom - The Mattress

This is a king size mattress?

The last time I did an update on our master bedroom, we left off here and the bed was looking like this.
Queen size mattress on a king size bed. #nobueno
Have I expressed my love for this new upholstered bed?  So handsome!
{Speaking of handsome}
We ordered our mattress from Nectar (not sponsored) and it arrived in a big roll.  I mean, big! Taller than Mr. Click - and he's 6'2".  It comes with a little cutter for removing the plastic.  We carefully cut off the plastic covering and unrolled the mattress.
Then we removed rest of the plastic (it came with two pillows that were wrapped up inside the mattress).
Once the plastic was removed, it immediately started to puff up and ended up looking like this.  She's a beaut!
to be continued...
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Welcome To The Weekend
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Wednesday, March 14, 2018

{Wordless Wednesday} 03.14.18 Pi Day

Pretty chalk art in the yoga studio.

And since it's Pi Day....
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Tuesday, March 13, 2018

{Recipe} Creamy Tuscan Rigatoni-Vegan & Oil Free

Being dairy free doesn't mean you have to miss out on creamy pasta sauces. I found this recipe and made some adjustments to it.  I omitted the olive oil and bulked up the veggies.  The secret to dairy free cream sauces is CASHEWS. Soaking and then blending up cashews with water(or broth) in a high speed blender, makes the creamiest sauce.
Creamy Tuscan Rigatoni
1 cup raw cashew, soaked overnight (unless you have a high speed blender)
1/2 cup veggie broth
2 TBS nutritional yeast
1 TBS lemon juice
5 cloves garlic, chopped
4 cups spinach
3/4 cup sun dried tomatoes, chopped (I used dried so I soaked them before chopping)
1 bell pepper, diced
1/3 cup white wine
1 box rigatoni (12 oz)
salt & pepper to taste
 To make:
  • Boil large pot of water for rigatoni, cook to al dente as directed on package.
  • As the rigatoni cooks, make your sauce.  Add soaked cashews, veggie broth, nutritional yeast and lemon juice to blender.  Process until smooth, scraping down the sides if necessary.  Add salt & pepper to taste. Set aside.

  •  Heat some water (or olive oil) in a large skillet on medium high and add garlic.  Sauté for a minute, then add spinach, sun dried tomatoes and bell pepper.  Add a pinch of salt and pepper and cook until spinach has wilted and sun dried tomatoes are soft.
  • Add wine, turn down heat and simmer for about 5 minutes.
  • Add cashew cream sauce and stir to combine. Taste and adjust seasoning if necessary.
  • Turn off heat and add the cooked rigatoni to the skillet.  Stir to coat the pasta.

  • Serve immediately. Top with vegan parmesan, fresh basil and black pepper (optional). 

  •  Enjoy!
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