Vegan Ramen

For this weekend I wanted something warm and hearty. I decided to make some fresh vegan ramen.

INGREDIENTS:

  1. Ramen Noodles
  2. Mushrooms (one quart)
  3. Yellow or white onion
  4. Cilantro
  5. Bok Choy
  6. Head of broccoli
  7. Green onions
  8. Jalapeño
  9. Limes
  10. Ginger miso broth (2 boxes)
  11. Soy sauce
  12. Rice Vinegar
  13. Olive oil
  14. Garlic
  15. Bake siracha tofu

DIRECTIONS:

  • Cook diced onion, mushrooms, and two clovesof garlicwith olive oil, soy sauce, and rice vinegar
  • Keep on medium heat for five minutes
  • Throw in a head of chopped broccoli and cover and keep on medium heat for five minutes
  • Cook noodles for three minutes only
  • Heat two boxes of broth with Bok Choy and green onion on low for ten minutes
  • Pour broth in bowl, put noodles in broth, scoop veggies into bowl
  • Top with fresh cilantro, jalapeños, lime, and green onions to taste
  • Serve with siracha!

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Energy Bites

Hello! It’s been awhile, but I wanted to share a super easy recipe that has become a staple in my weekly routine! Energy bites. They’re perfect for a quick on the go snack, and you don’t feel guilty after eating one. They’re loaded with good-for-you ingredients. I feel like everyone makes a version of these, but here’s the recipe I use:

Throw all these ingredients in a bowl-

1 cup of steel cut oats

1/2 cup of peanut butter

1/2 cup of ground flax seed meal

1/3 cup of honey

1/2 cup chocolate chips

Mix thoroughly and roll into 1/2 inch balls. Refrigerate and they’re ready to eat!

Shrimp Zoodles

I made the most delicious shrimp and zoodle dinner last night, and posted it on my snap story. I had a ton of positive feedback and questions about he recipe so I figured I would post it here.
I have been trying to eat mostly gluten free dishes, so that’s why I swapped the zoodles in instead of regular pasta. 
I also made this recipe up and mostly eye balled it. So everything is estimated, but it’s pretty easy to make! 

Shopping List :

  • Five Zuchinnis 
  • Four lemons
  • Parsley 
  • Box of Cherry tomatoes 
  • Bag of shrimp (wild caught in the USA)
  • Olive oil
  • Fresh garlic 
  • Glass of white wine

Steps:

  1. Thaw shrimp on the sink 
  2. Spiralize all the zuchinnis and throw them in a separate dish with a little olive oil. Keep them on low heat, and make sure to turn off heat after five minutes or so. They cook super fast! 
  3. In a separate large pan mix the thawed shrimp with cut cherry tomatoes. Throw in 1/2 cup olive oil, 1/2 lemon juice, two cloves of garlic, salt & pepper, and finally a little wine. I was sipping on some white wine and tossed it in there for good measure.
  4. Cook the sauce and shrimp for about five minutes or until hot. Throw some fresh parsley and mix in.
  5. Combine the zoodles and the sauce. Top with fresh Parmesan and you’re done! Enjoy! 

The Grand Hall at Power & Light

Hello! Many of you know that I work as an event manager at the newest landmark event space, the Grand Hall at Power & Light here in Kansas City. We recently had our showcase to show off our space! It was so much fun, and everyone had a great time. Special thanks to our wonderful vendors:

 

Flowers: Bergamont & Ivy

DJ/ Photo Booth: Icon Event Group

Cake: Baked Expressions

Event Planner: Reagan Barnes

Caterers: Pierponts at Union Station, Shining Stars, Above and Beyond, Delish Catering and Olive Events

Gown & Tux: The Gown Gallery

Decor: Ultra Pom and Sarah Sahli

Hair & Makeup: Hello Lovely KC

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Monday  Blues

Monday is here. The weekend has come and gone so fast. This outfit is perfect for starting off your week right! 

Outfit Details:

Top: Toni Navy Crop Top

Skirt: Ann Taylor Grey Ponte Pencil Skirt

Shoes: Steve Madden Nude Sling Backs

Earrings: Kate Spade White Diamond Studs

Sunglasses: Ray-Ban Art Deco Wayfarer