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Hi friends! Sorry I’ve been so MIA! It has been a rough week (physically & emotionally lol) but things are looking up as I’m home with my family this weekend and recovering from an atrocious cough! ❤️ • This morning my mama made CORNMEAL SCONES from the @sisterpiedetroit new cookbook! The cookbook is so CUTE & the pies in it look great. 😍 My mom went to an event & got to meet the author and make pies with her! This recipe calls for blueberries but my mom used mini chocolate chips because we’re addicted to chocolate. 🍪🤪🤷🏻‍♀️ The scones were VERY good, and the cornmeal added a nice cornbread flavor and crunch. Happy Saturday! 💕

Happy FRYDAY (lol). I ate so many delicious homemade French fries to celebrate! • I’m in a fruit & vegetable class + lab, where we learn how to process different fruits and vegetables. Today we fried potatoes into French fries! 🥔➡️🍟 • Then we got to fry whatever we wanted in the leftover oil. People brought in sweet potato strips to make sweet potato fries, cake batter and @oreo to make deep fried Oreos, cheese to make deep fried cheese balls, pizza rolls, & CALAMARI to fry (wtf haha). We had so much fun frying up food, trying our fries with a generous sprinkling of salt and our homemade tomato ketchup (made in lab the week before). 🍅🍅 • • The details: my class is 2x a week & lab is every Friday. The past 2 labs have been focused on blanching methods and how it affects storage and taste post-heating (via frying or baking). We blanched potatoes in lye last week to loosen/ peel off the skin. Then we put them through a fry cutter to shape them. We had 3 batches: 1 un-fried, 1 fried for 1 min, & 1 fried for 3 min. Then we froze them until this week & then we did color, texture, and taste tests! The “blanched in lye then fried for 3 minutes before storage” was best when reheated. BEST CLASS EVER!

Want to hear something scary? My biochem exam tomorrow HAHA. But actually I hope you all had a fun, safe Halloween! What did you dress up as?❓ • Now that it’s November 1... scratch that I’m going to celebrate Halloween until next week because it’s a super fun holiday. 👻🎃👹 Then we’ll get into the thanksgiving (in the USA) and “holiday” spirit. • Because I AM still celebrating Halloween, here are some more ~spooky~ treats to try. 😋 • Picture 1: GHOST COOKIES! Nutter butters (they’re #vegan !) dipped in white chocolate then given edible eyes & melted chocolate mouths. 👻🍪 ➡️ 🍫🕷🍪 Picture 2: SPIDER peanut butter cookies! Aka a peanut butter cup body & melted chocolate legs on a cookie canvas.

HAPPY HALLOWEEN! 🎉👻👹💀🎃👀👯‍♀️🍫 I hope these are the scariest “monsters” you see all day… well unless you WANT to get spooked. But like seriously, how amazing are these little monsters!? We made them with my school’s food science club & they’re easy to make. Just cover rice krispie treats with different colored frostings, candy eyes, sprinkles, oreos, and candy! 🍬 • What are you all up to for Halloween? What are you (or your kids) dressing up as?

I love you guys 💞 Thanks for the comments on yesterday’s posts! Another thing I love? TOFU scrambles. • They are SO easy to make & packed with protein, carbs, and veggies. They also take about 10 minutes to make so they’re the perfect weeknight dinner. Just press the tofu like an hour beforehand & then you’re good to go! 👍 • dEATS: -1 package of tofu (@nasoya makes a pre-cubed one that is sooo convenient) -1 can of drained black beans -1 tbsp nutritional yeast -1 tsp garlic powder -1 tsp onion powder -1 tsp paprika -½ tsp pepper -½ tsp cumin -hot sauce -spinach -salsa Crumble up the tofu and cook it in an oiled pan at high heat. Add in the seasonings and black beans. Add in the spinach at the end until it wilts. Then enjoy with salsa & more hot sauce on top. We love SPICE. 🌶🌶

Here is the other pizza my friends and I made on Friday. We used @stonefirenaan flatbread & covered it garlic olive oil coating & @dei_fratelli #pizza sauce this time too (see previous post). Our toppings: pickled vegetables, basil, & HOMEMADE FULL FAT MOZZARELLA. We baked it at 425ºF for 9 minutes. • Now it’s DEEP TALK TIME. Please read the whole thing, friends. ❤️❤️ • I am taking a dairy processing class right now at university as a requirement for my major (food science). I’m vegan (6 years strong), but guess what? I have to eat dairy - for the class, for a grade. School is extremely important to me, so I suck it up and eat the dairy we make so I can evaluate it in lab reports. Other vegans, I’m sorry if you don’t like to hear that... but sometimes LIFE JUST BE LIKE THAT. You try your best, but sometimes you accidentally eat dairy or don’t have a choice. It HAPPENS. Does occasionally eating dairy make me a “fake” vegan? I guess that’s up for interpretation, but my feeling is YOU shouldn’t have to interpret or judge MY diet. That’s just it. It’s MY diet, MY life. Not yours. I’m going to keep saying I’m vegan because I try to be, and AM about 99% of the time. That’s just how it is. • The whole “food judgement” idea goes for anything. Instagram foodies say this all the time- what WE post is what WE eat, but everyone’s gut & lifestyle is different. Everybody handles different foods & amounts of food in different ways. Some people have insanely fast metabolisms so right now they can eat whatever they want and not gain weight. Others binge eat ONCE and gain 5 lbs. Some people can eat dairy for every meal and feel fine. Others take a bite of cheese & bloat so much they look pregnant (@me last week in dairy lab). • SO I guess what I’m trying to tell you is don’t judge what other people eat bc what’s the point? Instead, inspire everyone to try their best to eat healthy but also live a balanced lifestyle (dessert is necessary). That’s what I’m trying to do with this account - show people what I AM eating & to inspire them with tasty recipes. Just be positive with food bc what’s the point of negativity? WOULD LOVE TO HEAR UR THOUGHTS ON THIS 💞💖

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