Isla and the Happily Ever After

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I got this book from my little sister for my birthday. I didn’t read this one yet but I love Stephanie Perkins her books. I’ve read Anna and the French Kiss and Lola and the Boy Next Door. If you love to read about love and romance then you should definitely read these books! You really feel the emotions when you read, it’s so beautiful and it takes my breath away. Her way of writing takes you away into this world full of romance

I even went to Paris after reading Anna and the French Kiss and fell in love more with Stephanie Perkin’s books. 🙂

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Chocolate Caramel Pretzel Pinwheels

This one can be veganized! In April I have some more time off, so I’m definitely going to try the recipes I posted! 😀

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INGREDIENTS

3 cups cushed pretzels
2 cups crispy rice cereal
10 ounces marshmallows
1/4 cup butter
13 ounces spreadable caramel
11 1/2 ounces semi-sweet chocolate chips
Non-stick cooking spray

PREPARATION

Preheat oven to 300˚F/150˚C.

Combine cereal and crushed pretzels in a large bowl. In another large bowl, melt marshmallows and butter in the microwave for one minute & 30 seconds, stirring half way. (Time may vary depending on your microwave, so, keep an eye on it!) Combine cereal, pretzels and melted marshmallows, and mix well.

Prepare a baking sheet with parchment paper and spray generously with non-stick cooking spray. (You might want to spray your hands too!) Remove marshmallow mixture from the bowl and place onto the baking sheet. Spray another piece of parchment paper with non-stick spray and lay the sprayed side on top of the marshmallow mixture. Roll out with a rolling pin into a thin layer. Remove the top layer of parchment paper and evenly spread caramel over the marshmallow mixture. Pour chocolate chips over the caramel

Bake for two minutes, or until chocolate chips spread easily across the caramel. Carefully & tightly roll it up longways, peeling back the parchment paper as you go. Cover in plastic wrap & chill for two to three hours, or until it has firmed up nicely. Remove plastic wrap and parchment paper, and cut in one inch slices.

Serve & enjoy!

Source: http://www.buzzfeed.com/clairenolan/this-dessert-marries-chocolate-caramel-and-pretzels-together#.qyb311Zb8

 

Healthy eating

Everyday I start with the goal to eat healthy, but somehow I alwskip-the-diet-just-eat-healthy-quote-1ays end up a package of cookies… x) I’m probably not the only one with that struggle and they say that it helps to write down you goal. So that”s what I’m doing now. My goal is to eat healthier and by that I don’t mean the powerfoods they talk about or the raw vegan diets or whatever. I don’t believe in that and beside that I looooove junkfood. So I will just try to skip the cookies and try to replace that with more fruits. Of course once in a while I’ll continue eating cookies or junkfood. I’m not going for a body like a model, I’m going for a healthier me :). The plan is to not eat cookies for a week haha. Do you have a goal (doesn’t matter if it’s about food or something else) that you want to achieve for this week? Let’s do it together :)!

xxx

Michelle

Vegan peanutbutter cookie with banana ice cream sandwiches

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I really, really, really need to try this. Yes, I love vegan junkfood <3.

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PEANUT BUTTER COOKIE + BANimageANA ICE CREAM SANDWICHES

Cookies:
1 1/2 cups rolled oats or walnuts
2 heaping tablespoons peanut butter
1 1/2 cups dates

Ice cream:
3 frozen bananas

 

 

 

To make the cookies:

Throw the oats or walnuts into a food processor until they become like rough flour. Add the rest of the ingredients to this and process until it all begins to stick together. Put a piece of parchment on a baking pan. Scoop on your cookie dough, then place another piece of parchment paper on top of that. Roll the cookie dough out between the two pieces of parchment (no mess!) then cut out your cookies. Use the extra dough to roll into balls. Refrigerate all this until the cookies can hold their shape (a couple hours).

To make the ice cream:

Blend the bananas until they turn into soft serve ice cream. (The texture will change suddenly.) Sandwich the ice cream between your cookies and enjoy! Makes approximately 4-6 sandwiches.

Notes: you can use any kind of nut butter you like. You can make the ice cream in a food processor. You can add a pinch of salt to the cookies, and vanilla to the ice cream. You can really do whatever you want.

Source: http://www.thisrawsomeveganlife.com/2014/09/peanut-butter-cookie-banana-ice-cream.html?m=1#.VMgYKWiAdc5

Vegan doughnutballs with caramel dipping sauce

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Yummy! I really have to try these sometime! You should too! ❤

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Ingredients

For the Doughnuts:

  • 2 cups of plain flour
  • 1½ tsp. baking powder
  • ½ tsp. salt
  • ¼ cup granulated sugar
  • ½ cup non-dairy milk
  • 50 g/1.75 oz. vegan butter
  • 2 Tbsp. rapeseed oil/ oil of choice
  • 1/3 cup of sugar for dusting the doughnuts in
  • seeds from 1 vanilla pod (optional
  • Sunflower oil for deep frying

For the Caramel Sauce:

  • 1/2 can of full-fat coconut milk
  • 1/2 cup raw granulated cane sugar
  • 2 Tbsp. maple syrup
  • pinch of salt
  • 1/4 tsp. vanilla extract
  • 2 Tbsp. coconut oil

Preparation

For the Doughnuts:

  1. Mix the flour, sugar, salt and baking powder together in a baking bowl and make a well in the middle.
  2. In a small pot over a low heat, melt the butter and stir in the milk and 2 Tbsp. oil.
  3. Pour the wet mixture into the well in the middle of the flour and stir everything together to form a thick dough. Using your hands, form the dough into small balls ready for frying.
  4. In a deep pan, heat about 2.5 inches of oil over a medium-high heat (you could also use a deep fat fryer). The oil should be about 350-375ºF/180-190ºC. Gently drop the dough balls into the oil with a spoon and fry for about 3-5 minutes until lightly golden (you can work in batches if you need to). Let the fried balls cool a little on some paper towels to absorb any excess oil.
  5. Place 1/3 cup of sugar in a small bowl and add the vanilla seeds if you are using them. Roll the cooled doughnut balls in the sugar to coat.

For the Caramel Sauce:

  1. Over a high heat, bring the coconut milk, sugar and maple syrup to a boil, then immediately reduce to a low simmer. Continue to simmer for 15-20 minutes, stirring every so often.
  2. Remove the mixture from the heat and stir in the coconut oil, vanilla and salt. Allow to cool for 20 minutes, then transfer to a jar if you want to save some for later.
  3. Dip the donut balls in the caramel sauce or drizzle the sauce over them, profiterole-style.

Source: http://www.onegreenplanet.org/vegan-recipe/mini-doughnut-balls-with-caramel-dipping-sauce/

Michelle

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Hi there!

I’m Michelle, 21 years old. This blog is all about the things I love in life. As you might have already figured out: I love reading with a cup of tea, biscuits and I’m vegan!

I went vegan 1,5 year ago because I don’t agree with how the industries treats animals and how nowadays animals are used for the pleasure of humans. It breaks my heart to see that. I wasn’t a vegetarian before, nope. I went vegan right away. Cold turkey. I’ve never felt so strong before. Being vegan means a lot to me, it really changed my way of thinking. But I can talk a lot about veganism haha.

Beside those things I love my job (I work as a nurse in a psychiatric hospital), my dog, nature, going on vacation, writing, tattoos, music, ballet and working out! So basically my blog will be about all that. It will be about how I’m enjoying my life :).

xxx

Michelle