the plant-based food blog
[This post is sponsored by my best foodie friends at Bob’s Red Mill! We’re using their Almond Protein Powder and their Almond Flour for this recipe.]
YIPPEE! Snacks! Today we’re talking about a good-for-you snack that’s tasty, protein-packed, and reminiscent of cookie dough!
Is there anything better?!
Read MoreI love my birthday.
I know loving your own birthday is kinda one of those things that’s not very “adult”, but I do. So very much. I have off from work, I get to do what I want, I get to eat what I want, I get to spend time with my loved ones, and it’s always just a really good day.
It’s also an extra special day because… it’s also Fooduzzi’s birthday!
Yep. Seven (seven!!) years ago today, baby Alexa was pressing publish on her very first blog post and making her readers feel like they were truly immersed in a bowl of oatmeal with her lack of photography skills.
And each year since then on December 18, we celebrate in the best way I know how: with peanut butter and chocolate.
Read MorePie makes me think of fall and family get-togethers and cozy clothing and warm, roasty dinners and the holidays and everything good about this time of year.
And if it’s a no-bake pie that comes together in literal minutes and chills in the fridge until you’re ready to dive on in?
The best. The very very best.
Read More“This is a top three Fooduzzi recipe,” my boyfriend stated as he dove into his third biscotti of the morning.
With a review like that, how can you not be excited about these?
Read MoreOh boy oh boy, am I in a baking mood!
Even though it’s not technically fall yet (imo, it starts tomorrow, September 1), I have the fall baking fever, and the only prescription is more cowbell baked goods.
[This post is sponsored by my best foodie friends at Bob’s Red Mill! We’re using their Almond Flour for this recipe.]
It’s one of my favorite days of the year!
December 18th. The day of two birthdays: mine and Fooduzzi’s!
Read More[This post is sponsored by my best foodie friends at Bob’s Red Mill! We’re using their Almond Flour for this recipe.]
Vegan Maple Pumpkin Spice Snickerdoodles. What a mouthful, eh?
But wow wow wow these are FOR SURE my new favorite cookies.
Read More[This post is sponsored by my best foodie friends at Bob’s Red Mill! We’re using their Unbleached White Fine Pastry Flour for this recipe.]
Today: we eat the rainbow.
And, oh boy howdy, does it taste good.
Read More
