GIVEAWAY!!!!The dreamiest, creamiest, non-dairy yogurt you ever did taste. 

eats

Hi all,

I’ve got a giveaway going on my Instagram right now and wanted to let everyone here know too!! For the longest time, I searched and searched for a delicious vegan yogurt. I tried many; almond, coconut, soy….and none were hittin’ the spot.  

After numerous failed attempts, I stumbled upon Forager Cashewgurt…..

Y’all ….. my…..mind. was. blown

It truly is creamy and delicious! My favorite flavor is the classic vanilla topped with blueberries, Bee Free honey, and cinnamon. However, Foragers vanilla isn’t your run o’ the mill basic vanilla. It’s so legit you can see flecks of real  vanilla bean in the yogurt!!! Try it for yourself. Click below and enter !! 

Good luck, my loves!!! 

My DIY Raised Bed Garden- Update. Tips, Tricks, and lots of Pics included.

gardening

baby straw

 

I wanted to give y’all a garden update. Prepare yourselves for lots of pictures! I have completely, totally, utterly, become a crazy. plant. lady. I don’t know what has happened, or what has taken over me. Since I do not have any kids to photograph, apparently this is my outlet? A year ago, I would have laughed in your face, if you told me that this  is how I spend my thyme now (..you guys, I even make garden jokes..). Either way, gardening and photographing nature’s beauties has become my recent obsession. It makes me happy, so I’m rollin’ with it.

Now that I have come clean about my addiction…I’ll start with some real talk.

First of all, I need to get this out there. I have NEVER  been able to grow anything. Ever.  Many thymes (…ugh…I can’t stop, sorry)…, my followers will say things like “I am so jealous of your green thumb” or “I’m so bad at gardening”…. I was no different, and do not have ANY special mother-earth-magical-garden superpowers. I promise. So please do not look at these pictures, or read my blog, thinking that I have any more talent than you do. I am brand spanking new to gardening, and this is the first time (in my life) that I have been able to keep anything alive…for more than a week, that is. If you want to start a garden, but are afraid that it will not be successful, I encourage you to try! I had these worries too, and it has really worked out for me. I know the biggest reason my plants are actually thriving is because of three basic things: Sun, water, and good soil. I’m sure you’re thinking ….DUHHHH, Katie…but hear me out.

Sun: there IS  such a thing as too much, or too little direct sunlight. Although this sounds silly, I genuinely did not know this. The way our garden is situated, it seems to be the perfect balance of shade and light. Our garden patch is surrounded by trees, so it isn’t getting full sun alllll day. In the past, I thought, the more light the better… makes sense, right? Wrong. plants need some shade too!

Water: Mother nature has been my home-girl this season, not gunna lie. This summer we have had alottttttt of rain. This has been wonderful for my thirsty, growing babes. I still water on hot, dry days, but like I said, the watering has basically been done for me.

GOOD soil: Since our beds are raised, we were forced to purchase fresh dirt, rather than use what was already there. This was a game changer. Getting quality soil is key for plant growth.  Once again, this sounds obvious, I know. In the past, we would simply get out the dusty ol’ tiller, and plant directly into the ground. Our soil quality was obviously lacking in nutrients, because we didn’t have much success. I urge you to take my word for it, and treat yo-self’ to some quality soil. Your plants will thank you.

 

If you have made it through all of the above ramblings, you’re in luck. Here are the pictures I promised. Enjoy.

 

This was about two/three weeks after we planted, in full sunlight. If you read my original garden post, you’ll know that we planted mostly everything pre-sprouted (about 3-4 inches). We did this because, by the time our garden was built, it was a bit late in the growing season. Next year we plan on starting everything from seeds.

garden mid

 

This is our garden in its current state, on a cloudy day. As you can see, it has really taken off. We went from cute, organized plants, to a full on jungle. I have embraced the chaos, and choose to see it’s unruly beauty.

garden full

 

Pictured below, is our main fruit-growing section. We have blueberry and raspberry bushes planted here. These probably will not fruit this year, but hopefully next season there will be an abundance of berries! Good things come to those who wait, right? I am beyond eager for these sweet morsels to arrive.

shovel

 

Best part? This garden is puppy approved. Our beloved 13 year old Bandit is a huge fan. He looks pretty excited for the blueberry and raspberry bushes to fruit, as well.

pup stand

 

We just love letting him run around the garden to explore. He adores all the different sniffs, twists, and turns the structure provides.  One thing man and beast have in common? It’s both of our happy places.

pup run

 

*Disclaimer: I am going to do a separate post alllll about what we have harvested so far, and what we have made with the fruits of our labor. However, I couldn’t resist, so here’s a sneak peek of my favorite shots.

 

Bountiful broccoli. I honestly didn’t even know how broccoli grew, before we planted some. It started off almost floral looking. Then, voila, broccoli started to bloom from the center of the plant.

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Fresh, yummy, romaine. I cannot tell you how crisp and decadent this was with my homemade buttermilk ranch dressing.

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Check out this cute lil’ bell pepper! We have not harvested these yet,  but I can almost taste the stuffed peppers I will be making……yum!

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This grilled corn on the cob was just amazing. Every kernel popped in my mouth. It was so marvelous that I didn’t even top it with butter or salt!  I couldn’t get it in my face fast enough. No lie.

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For the final shot, I had to include our first official, farm-to-table, meal! We made Pasta Primavera. For the sauce, we used parsley, garlic, shallots, tomatoes, mushrooms, eggplant, and zucchini. This was decidedly the most rewarding moment so far. The meal was divine, I almost licked my plate. Of course, it tasted even better knowing that we somehow grew it all. #winning.

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Anyone else out there feeling empowered by growing and eating their own food? This garden adventure has been such a joy. Thank you for tuning in, and keep an eye out for my next posts containing recipes and more pictures!

katie writes sig

 

 

 

 

 

Let’s talk toast.

eats

AvOHHHcado toast. It’s everywhere.

I am relatively new to the whole ‘avo toast’ epidemic. To be honest, until a few months ago, I just didn’t see what all of the hype was about. That is…until I actually sunk my teeth into some. Whoa, mind blown, I’m a believer, you will be too. I promise.

There are infinite ways to prepare this delight. My favorite ways to enjoy cado’ toast are pretty straightforward. To begin, I like to cut the avo in half and gently peel away the skin. This makes it easy to cut into slices, on a cutting board. I have only recently started prepping the avocado this way. I used to simply cut the fruit in half, make vertical knife cuts, and then scoop the flesh out using a spoon. Although this method is completely functional, I prefer the first way of de-skinning the avocado to the latter. This applies only if you are making toast #1 or toast #3. For #2, cutting the fruit in half and mashing in it’s shell with a fork is perfect, and gets the job done. I like to use the mashed avocado version if my green beauty isn’t so green and starting to bruise…avo lovers out there know what I mean!avo

So, for toast#1, I simply cut the avocado into slices and lay them on a piece of multigrain bread. A few weeks ago my toaster wasn’t working and I couldn’t get a new one fast enough!! Anyways,for this version, I like to add fresh sea salt and a drizzle of EVOO. The rich flavor of the olive oil pairs nicely with the avocado. The sea salt also amps up the flavor. A resounding win.

avo oli

Moving on to toast #2. As you can see, I mashed the avocado and put it on the whole wheat toast. I top this one with dots of sriracha and Himalayan pink salt! This is my fiances favorite. He was soooo not an avo guy, but as I started making these constantly, he eventually caved and is a huge fan. Yum! Perfect for anyone who likes to start their day out with some gusto!avo sri

My final toast, #3, is for all you minimalist’s out there. This one is obviously veryyyyy basic. Easy sliced avocado, on toast, garnished with a cute little tomato from my garden! I mean, it’s heart shaped, c’mon nature you’re too much, I love it! I make a point to top all of my toasts with salt, on this one I added some garlic powder too. Classic and delicious.avo basic

I’d love to hear what your favorite ways to enjoy this tasty treat are! It is so versatile and can be eaten at any time…perfect for snacks, actual meals, and even… dessert? Maybe not dessert…but you get the idea. Please comment and enlighten me, I am ever eager to try new versions of this sweet, sweet, delicacy. All. The. Yum.

A