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FUDGE FUNFETTI PUPPY CHOW

WARNING: IF YOU MAKE THIS PUPPY CHOW YOU WILL BECOME ADDICTED

Sooo I guess I should start off by saying I am not a late night snacker. After about 8pm, my belly is full and I am done for the day. And when I eat, I’ve been told I eat, “like a bird,” only nitpicking at my meals and snacks. However, after making this puppy chow, I found myself at 3am pouring a big bowl of this stuff; yes, the addiction to puppy chow is crazy.

The worst thing about this mix is that it is easy to make, totally affordable, gluten free, vegan AND mouth-waterlingly delicious. I may have to the throw the remaining bits of it left in the trash because I cannot stop thinking about it.

Here’s a lil up close and personal shot of the beauty:

*Swoons*

If you plan on making this, beware of mild obsession with it. I’m serious. I’m hungry even looking at these photos of the stuff. I think I may need to go eat the rest of the bag...

FUDGE FUNFETTI PUPPY CHOW

TIME: 10 MINS

Stuff Ya Need

1 large bowl

Spatula

Freezer Ziploc Bag

1 box of plain Chex Cereal

1 bag of Enjoy Life Mini Chocolate Chips

2 tablespoons of coconut oil

1 box of Gluten Free Brownie Mix

Opitional: sprinkles (but without them, where’s the fun?!)

Directions

1. Start by dumping the box of Chex into a large bowl

2. Pour bag of Chocolate Chips into a bowl and coat with two tablespoons of coconut oil (you may need a little more)

3. Place Chocolate Chips coated with coconut oil into microwave for 60 seconds, taking out halfway through to stir.

4. When Chocolate Chips are melted, pour them over top the Chex. When all chocolate is poured, take a spatula and gently fold chocolate and Chex together.

5. Once the chocolate and Chex are mixed together, scoop the mixture into a large Ziploc bag. Then, pour the brownie mix into the bag (You can add the sprinkles in too).

6. Seal and shake the bag until chocolate Chex mix is throughly coated with the brownie mix. Pop the bag into the fridge and let it chill for about 15 minutes.

Enjoy and eat up! XOXO

#vegan #recipes #glutenfree #celiacfriendly

beliveinyourselffrv

NEVER GIVE UP 👊🏻 always remember why you started 😉

http://beliveinyourselffrv.tumblr.com

QUICK BITE #1

Hello all!

I didn’t want to dedicate an entire recipe post to just a smoothie, so I decided in the future I’ll make a compilation of all my favorite smoothie recipes so they are all in one place.

I whipped this yummy smoothie up after walking over 5 miles to run errands. Not having my license yet is a good thing because it keeps me in the best shape (other than my working out, of course). I would usually run on a beautiful day like this, but I injured my shoulder somehow yesterday and decided to rest it.

For this smoothie I used half a banana, a cup of Welches Antioxidant Blend Berries, two sprinkles of ground chia seeds and half a cup of unsweetened almond milk.

I love the frozen Welches’ blends because they are low calorie, super fresh and rich in pigment giving the best color pay off (you’d think I was talking about makeup lol).

Ahhhh she’s a beauty!

Hope everyone enjoys this beautiful day until the storm...XOXO

CINNAMON ROLL OATMEAL

Now...I wouldn’t necesarily cateogorize this oatmeal as a breakfast bowl just because it’s a bit sugary, but boy, is it absolutely delicious. I could NOT believe how much this taste like an actual cinnamon roll.

When I was diagnosed with my gluten/dairy intolerance, I never thought I’d be able to eat a cinnamon roll again without getting sick. However, I cracked the code to make the perfect cinnamon roll dupe in oatmeal form.

I topped this super yummy bowl with a sliced banana, blue agave nectar, and my homemade vegan frosting (?); I don’t know what to call it. but it is mouth wateringly delicious. Hope you can enjoy these oats as much as I did!

(I didn’t even finish the whole bowl because they were sooo filling)

CINNAMON ROLL OATMEAL

TIME: 15 MINS

Stuff Ya Need

1/3 cup of Gluten Free oats

3 tablespoons of powdered sugar

1 tablespoon brown sugar

2 teaspoons of cinnamon

1 cup of vanilla unsweetened almond milk

1/2 cup of Coconut Milk yogurt

Dash of vanilla extract

Directions

1. In a medium sauce pan, heat cup of vanilla unsweetened almond milk on low-medium heat. To pot add oats, 2 tablespoons of powdered sugar, brown sugar, and cinnamon. Heat in sauce pan until oats are thick and fluffy.

2. In a small bowl, combine yogurt and vanilla extract and stir and until yogurt is not chunky to make “icing”.

3. Gradually add in 1 tablespoon of powdered sugar.

4. Put oats into bowl and drizzle with icing. Top with whatever you’d like!

Enjoy and eat up! XOXO

SWEET POTATO HASH

First food post, woot woot!

I am in love with this awesome breakfast bowl! I saw a few hashes popping up on my Pinterest feed recently, so I decided to make my own.

Here it is (isn’t it pretty? *heart eyes*)

I topped it with half a diced tomato and a fried egg because I suck at poaching my own. Here’s some up close and personal pics of this beauty:

I love how the egg yolk complimented the flavors in the hash!

#yolkporn

I can NOT get over how flavorful this dish is! On the side I had my usual cup of STOK Not Too Sweet Cold Brew coffee with the smallest dash of vanilla coconut milk creamer. I’m addicted to this cold brew and even better, it’s cheaper than running to Dunkin’ everyday.

Okay, enough with the chit-chat...here’s the recipe!

SWEET POTATO HASH

TIME: 40 MINS

Stuff Ya Need

1/2 of a sweet potato

1/3 of a large zuchinni

1/3 of one onion

1/2 cup of frozen mixed peppers

coconut oil

Seasonings: cayenne pepper, salt + pepper, garlic powder, red pepper flakes, cumin

Directions

1. Wet sweet potato and put into microwave on microwave safe plate for 2 minutes.

2. Dice softened sweet potato, zuchinni and onion into small-medium sized cubes.

3. In a medium sized pan heat tablespoon of coconut oil on medium heat. Once oil is heated toss in your cubed veggies and frozen mixed peppers. I recommened defrosting the peppers while dicing your veggies.

4. Season veggies with dashes of salt, pepper, cayenne pepper, garlic powder, red pepper flakes and cumin.

5. Once veggies begin to soften, toss in your sweet potato cubes and cover with a lid. You may want to turn down the heat if the pan starts to bubble too much.

6. Let veggies cook for about 10 minutes or until sweet potatos begin to become crispy on the outside and soft on inside.

7. Plate and enjoy!

Enjoy and eat up! XOXO

...SO IT BEGINS!

Hello all!

My name is Emma Grace Tribbett and I am a sophomore at Cabrini University studying to be an Elementary Level Teacher with a focus in Urban/Special Education.

I have spent a large majority of my life trying to cope with stomach issues. It seemed everything, I mean EVERYTHING, made me ill. It made life unbearable. I missed out on many opportunities and life experiences in general because of the fear I would get sick. After suffering through middle and high school with these issues and no diagnosis, I was sent to a gastroenterologist for help. From there, I underwent a colonoscopy and endoscopy for my verdict: severe gluten and lactose intolerance, allergy to dyes, red meat and on top of that, Irritable bowel syndrome.

When I was first diagnosed, I was ecstatic that the suffering would end, but feared that I would be at a loss when it came to eating. I remember running to my local grocery store and grabbing every gluten free product I could see. As time progressed, it got harder to just rely on these processed foods. My skin became an unhealthy mess, I was constantly feeling icky and was very unhappy.

However, I did not want to just live that way forever. I began cutting out meat all together and focus on eating all plant based foods. I began researching food places that catered to my sensitivites and found recipes to make.This made a huge impact on my life. I began having more energy and spent less time in the bathroom/bed, and more time living my life to the fullest.

I know there are people out there that have gone through the same issues I have. As someone who had suffered up until this year, I wanted to help others who are struggling to enjoy life while trying to fit in these restrictive eating habits. No one should have to put there life on hold because their body says so.

I never thought I’d have the courage to actually go through with starting my own blog, yet here we are. I spent time day dreaming about my own blog recently. The colors, the posts, etc.. After someone commented on one of my Insta food posts that I should start a blog full of recipes I created, I knew it was time.

So low behold, here is my food, lifestyle and everything in between blog, Emma’s Daze! I hope everyone can take away some yummy recipes or just happiness from this blog. Eat Up! xoxo

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