Oh man, friends. I have been on a long and windy road since we last talked (over a MONTH ago whuuuut).
Here is a reminder of what I look like in case it’s been too long for you:
(I KNOW ITS BLURRY BUT MITCH IS TRYING REALLY HARD W HIS PHOTOS SO IF WE COULD JUST SMILE AND NOD THAT’D BE APPRECIATED)
I just recently started a new job at a cute little mediterranean restaurant down here, and I’ve just started a new quarter of school, so I have really been super busy. But I have also been in an enormous creative rut for the last month or so. Enjoying Earth is my passion, and I love everything I do with it, from instagramming to decorating mugs for Etsy, but I have recently just been feeling so drained and mentally blocked that I decided to give myself some time to figure out what I want to do, what directions I want to take with EE, and what I want to achieve from it. I never want to force any of my posts or any of my recipe development if it doesn’t feel right because I think it goes against what I want to be: open, sincere, and genuine. So boy did I take some time off. I took some time to think about new directions for myself and to reach out in my personal life to make some more personal connections along the way as well.
Let me catch you up in ten seconds about all of the fun and enriching stuff I did in the last month:
Went camping w/ UCI’s honors program
Road tripped and met some new friends
Hosted lovely in-laws
Made new friends at work and realized how grateful I am for it
Joined the vegan club at school (real damn excited about that one)
Decided with certainty that I want to have children some day
Pondered about my unique voice in the vegan community and asked myself deeply about what I had to offer
Pondered ways to embrace my unique voice and further my little piece of the v movement
Dropped a class knowing that it would impact my grade but prioritized my well-being and enjoyment over grades
Made some bombin new vegan recipes
Drank this yummy tropical smoothie out of a hollowed pineapple:
The smoothie recipe is super super simple, but if you would like to hollow out your pineapple for those rad instagram aesthetics, I suggest a pineapple corer/slicer. If you don’t have one, you can ride the struggle bus like me and just scoop out the middle with a strong metal spoon.
Love you all and I can’t wait to talk to you again soon and show you all of the fun new stuff I’ve been planning about!
2bananasmedium, sliced and frozen
1/2cuppineapplechopped and frozen
1/2cupmangochopped and frozen
1-2cupscoconut milkfrom can or carton
Add all ingredients to a blender and blend until smooth. If it's a little thick, add more coconut milk. If too thin, add more frozen fruits.
In case you haven’t noticed (or noticed) I have been really into pancakes lately. I have been making pancakes for weekend breakfasts for the last few weeks lately because they are just too dang good not to indulge in on the weekends.
While I was making these, I had the faintest memory of eating green colored pancakes for St. Patrick’s day at a daycare I went to when I was really young. I pair that memory with a few of that daycare center, wherein I finger painted and made noodle necklaces, but the memories feel almost like dreams from being so far in the past. Isn’t it crazy that our brains can confuse memories and dreams, reality and fantasy? Or is that just why I’m a Psych major?
When they made their pancakes, I have no idea how they made them green, but I doubt they cared much about health so it was probably just green food coloring. Instead of food coloring or any junk like that, these beautiful pancakes actually use SPINACH for their beautiful color. Don’t tell your kids.
Even when I told Mitch, he was skeptical, but after trying them confirmed that they were “dank.” You can take our words for it, or you can test out the healthy spinach twist for yourself!
If you do try them, please please let me know what you think! I love hearing how the recipes go for you and how I can improve them for you in the future!
green st. patty's day pancakes
AuthorKassy | Enjoying Earth
1tbspapple cider vinegar
Whisk together almond milk, apple cider vinegar, and vanilla extract in a mixing bowl. Let sit for about five minutes.
Place the almond milk mixture into blender with the spinach, and blend until spinach is completely blended in, without any leaf pieces.
In the mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. Stir in the spinach-milk mixture from the blender and combine until smooth.
Pour 1/4 cup into pan for each pancake, cook until bubbly on top, then flip and cook until solid and golden brown on their tops.
Stack them up and eat them with any of your favorite toppings!
I don’t know about you, but the best kind of meal is one that gives me an excuse to add gravy to it.
For example, the mashed potatoes that I have had as its own meal three times this week (so far). I’m showing you today my absolute favorite gravy recipes that I add to just about anything that I can, including mashed potatoes, roasted veggies, and everything served on a thanksgiving plate. Sure, it’s long past thanksgiving, but that doesn’t mean it’s ever a bad time to share a cool gravy tutorial.