{Vegan} Peanut Butter Cup Fudge Sauce

If you're gonna DIY one thing in your life, DIY this chocolate syrup. 

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OK sometimes food needs to be storebought. Like have you ever had homemade ketchup? Not happening. And homemade potato chips are no where near as good as lays #imo. But chocolate syrup is definitely a food that is way better homemade. 

I feel like my college experience involved involved a lot of ice cream socials. Is that weird? I think it had something to do with being in a sorority. But I always expected there to be hot fudge because I put a lot of faith in something that has a picture of an ice cream cone on the flyer. i would have 100% pledged whatever sorority served hot fudge at an ice cream social. But none of them did, it was allllll Hershey's syrup 😭. 

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this recipe is super similar to hot fudge in texture, but is vegan and couldn't be simpler to whip up. I keep it in the fridge to make mochas on the weekend and to add to Ruthie's milk every now and then.

I like using agave nectar because it is super sweet so in theory you can use a lot less than sugar. Honey or maple syrup would work too and give it that special honey or maple flava, I haven't tinkered around with using actual sugar but try it and let me know!

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To make a mocha, shake 1 cup of milk in a jar with a tight fitting lid until frothy. Any type of milk will work, but the lower the fat content, the more foam you'll get. I was really surprised to find out how well this method works for getting foamy lattes without a milk frother. Microwave the milk after shaking to warm while keeping the foam. Stir a big ole spoonful of syrup into hot, strong coffee (or espresso if you've got it, you lucky bastard) and top with milk + foam.

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Everyday Veggie Sheet Pan Nachos with Spicy Yogurt Sauce

This is basically my version of a salad.

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Are you a salad person? I love salads from restaurants. Like the Emerald Coast Salad from Crushed Red. Or basically any Caesar salad (Sunset 44's Caesar dressing is AMAZING for any St. Louisans).

But I seriously dislike making them myself. All the rinsing of the veggies and the chopping things into bite sized pieces. Whenever I brought a salad to work I would procrastinate eating it by scavenging for food in the office fridge, ultimately ending up eating something random like a sleeve of questionably fresh saltines.

We've had a ton of kale this summer so naturally that resulted in a lot of salads. The morning after that first bowl of kale, my jaw literally hurt from chewing. Sometimes I pretend I'm one of those giant aged turtles eating lettuce on a beach somewhere and that sort of helps, most of the time I just don't make salads. I don't like how you can seemingly eat for hours without even making a dent in it. I KNOW I'M OVERTHINKING THIS.

Salad recipes I would be willing to try at home:
-This one with lavender dressing?!? Amazing.
-This caprese salad with HOT BACON DRESSING (PS I am always down with caprese, this isn't included in my salad rant).
-This breakfast panzanella salad - a salad made up mostly of bread is my dream.

 

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This is a recipe I make to use up veggies, when I can't think of anything else to make, when I'm thinking about salad and my stomach says "meh". It happens about once a week. Tortilla chips are one of my must-have grocery purchases mainly for sheet pan nachos but also for the occasional chilaquiles.

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If I'm making and shooting a recipe for the blog, dinner for that evening is totally taken care of by like 3 PM. If I'm NOT shooting a recipe for the blog, dinner is typically an insane reaction to me noticing that I'm pretty hungry and it's already 5 PM. For those days, its nice to have go-to recipes that come together really freakin' quickly and don't require much prep at all.

LEFTOVERS: Bring a cup or two (depending on how many leftovers you're workin' with) of crushed tomatoes, salsa, or tomato sauce to a simmer. Toss in leftover nachos and stir to coat. Simmer for a few minutes until softened and top with a sprinkling of cheddar. Look forward to lunch tomorrow.

Everyday Veggie Sheetpan Nachos

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Sweet Potato and Red Onion Frittata with Goat Cheese & Baby Kale

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EASY BRUNCH RIGHT HERE. I was going to make something a little different involving poached eggs but that didn't happen. Are poached eggs even a real thing? I've seen pics but I really don't believe they exist. I'm renaming them "pot full of exploded egg parts but mostly water". Gave that mess straight to Dan (Dan=🐶) who chugged all the egg water and cherished those boiled bits.

Anyway, no poaching skills needed here. Three reasons to make this no matter what time it is right now: 

1. You may have all of the ingredients already
2. It features three DIFFERENT vegetables
3. Ready to eat in 30 minutes (hands on time is more like 15)

Ingredients:

3 medium sweet potatoes, chopped
1 large red onion, chopped
4 tablespoons olive oil, divided
12 eggs, beaten
3 cups baby kale
6 oz goat cheese, broken into chunks

Directions:

Heat oven to 425 degrees F. Roast sweet potatoes and red onion with 2 tablespoons of olive oil and sprinkling of salt and pepper until cooked through, about 25 minutes.
In an oven safe skillet (I used cast iron), heat remaining 2 tablespoons oil over medium. Saute baby kale for just a few minutes. Add in roasted potato mixture and beaten eggs, giving a stir to combine. Cook on stove top without stirring for 2 minutes (or until edges start to set). Sprinkle in chunks of goat cheese. Transfer to oven and bake for 10-15 more minutes (until just set in the center).