I love mornings!

Getting ready for my day the night before has really changed my mornings. I get to sleep in a bit more (wouldn't anyone?) which makes me happier and more awake in my 8:00 am classes (so brutal). I actually get to sit down with a nice cup of tea and let myself wake up a bit. I pack up all of my things and even set my clothes out the night before so all I have to do is wake up and smile through my breakfast. It has really taught me how much I enjoy my time. If you are interested, I highly suggest doing some of these steps the night before. I of course, I make my all- loving, all-vegan lunch and pack it in a little recyclable bag I found in my room when organizing one day. Here is just one little example of my typical healthy lunches that anyone can make!

Homemade hummus

What you need:

• 4 cloves garlic
• 2 cups canned chickpeas, drained, liquid reserved
• 1 1/2 teaspoons kosher salt
• 1/3 cup tahini (sesame paste)
• 6 tablespoons freshly squeezed lemon juice
• 2 tablespoons water or liquid from the chickpeas
• 8 dashes hot sauce

Directions:

Turn on the food processor (or blender) fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature. 

I added some fresh spring mix, cherry tomatoes, cucumber, and some mushrooms garnished with salt and pepper I roasted in the toaster oven.You can really add anything to these wraps. Any veggie is yummy and good for you! I just wrapped it all up, and put it in a Tupperware for school (plastic baggies produce too much trash). Also, a great alternative to cookies and chips is fresh fruit. Strawberries are full of natural good-for-you sugars that are tasty and beautiful. Raw asparagus is one of my favorite snacks. They are crunchy and pretty mild, so the flavors in the wrap will not clash.

Enjoy!

Strawberry cupcakes

Yum yum. Its baking time again! I wanted to make something delicious, something fantastic, something I have never attempted to make before. I guess it was that "domestic goddess" (as my mom would say) bubbling up inside me. Although they are not vegan, they were all the same delicious and smiles came from everyone who ate them. (:

Note: If you wanted to try and make them vegan, you can use soy milk (like I did), egg replacement powder, and also a vegan butter to replace the original ingredients.

Cupcakes:

What you need:

• 1 1/2 cups all-purpose flour
• 1 1/2 cups cake flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 3/4 cups sugar, plus more for sprinkling fruit
• 4 large eggs
• 2 teaspoons pure vanilla extract
• 1 1/4 cups milk
• 10 ounces strawberries, hulled and cut into small dice, plus more for garnish

Directions:

1. Preheat oven to 350 degrees. Line 2 1/2 standard 12-cup cupcake pans with paper liners; set aside.
2. Into a medium bowl, sift together flours, baking powder, and salt; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, and then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition. Fold in strawberries.
4. Divide the batter evenly among the prepared cups so that each is about two-thirds full, about 2 ounces each. Bake, rotating the pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the centers comes out clean, about 20 minutes. Transfer pans to a wire rack to cool for 5 minutes. Remove cupcakes from pan and cool completely on wire racks.

Vanilla Butter Cream Frosting 

What you need:

• 1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!) Ideal texture should be like ice cream.
• 3-4 cups confectioners (powdered) sugar, SIFTED
• 1/4 teaspoon table salt
• 1 tablespoon vanilla extract
• up to 4 tablespoons milk or heavy cream

Directions:

1. Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.