My list is huge. Successful ladies. Chefs. Writers. The mom in Whole Foods with four children. My bike. The guy in yoga with those incredible abs (contact me). Those that live compassionately. Background. A challenge. Individuals who believe that everyday brings a fresh opportunity to develop, take risks, and smile.

Last time I had been in California I met up with Veronica, the founder from the vegan, gluten-free Pure Bar s. She is a person who truly inspires me. Veronica started her very own business and is completely interested in healthy living. Normally we had much to speak about including food and her incredible success as a business owner. Veronica also talked about that California got great restaurants, especially if you are gluten-free, vegan, or in the event that you only eat organic. I experienced meals in California that I’ll never forget Fresh. Healthy. Simply damn good!

I acquired curious and thought I’d problem myself to make a vegan cupcake, which actually turned out to be very easy and delicious.

Even if you aren’t vegan, you’ll enjoy this cupcake. It’s simple and could actually be made gluten-free if desired. Really I simply like cupcakes and giving you options.

Speaking of choices, I’ve got a little bit of problem happening myself. I’m amid figuring out if I’ll move and I’m totally guilty of stress baking. I produced donuts, cupcakes and banana bread. I still plan on baking until a clear decision comes to me. Yes, it’s harmful.

Up coming on my plan is a formula Veronica sent me because of this healthy pear & pecan crisp. It reminds me of California and I cannot wait to make it. You’ll find Veronica’s formula on the bottom of this page. Go check out the Pure Bars facebook web page and browse my Pure Club review here

I’ve already got some bars loaded for my next experience. It’s finally Springtime, and I have a lot of horsing around to do.

Do you realize DC includes a cherry blossom event? This season it’s 100 years old. The stunning trees are just about everywhere around the town. I checked it out last weekend and highly recommend it. I want to know if you’re ever in DC and I’ll point you in the right direction.

Obviously the above picture is not in DC. It’s me dreaming of an spectacular vacation that I’ll have to plan after I finish consuming these cupcakes.

1 1/2 cups of all-purpose flour (gluten-free if desired)

1 tsp baking soda

3/4 cup sugar

1/2 tsp salt

1/3 cup canola oil (or healthful alternative oil such as for example coconut)

2 tsp vanilla

2/3 cup coffee

1/4 cup softened vegan margarine (Earth Stability)

1/4 cup vegan cream cheese, softened

2 cups powdered sugar

1 tsp vanilla

Directions

Preheat oven to 350 degrees F. In huge dish whisk flour, baking soda, cocoa powder, sugar and salt together. Reserve.

In medium dish combine oil, coffee, yogurt, and vanilla. Add to flour mix and blend until just combined. Do not over blend. Bake for 15-17 moments. Place cupcakes on wire rack to cool.

To create frosting combine cream mozzarella cheese, butter, vanilla, powdered sugar and orange juice collectively in medium bowl. Once cupcakes are cool plenty of, frosting generously.

Pour colored sugars into dish and drop cupcakes inside them.

Makes 12 cupcakes.

6-8 ripe and juicy pears. I love Bartlett, and I usually use ripe types!

1-2 refreshing lemons

Slice the pears into a bowl and press the juice of both lemons over them. Level half of them within a 9 x9 pan.

Melt the butter and honey together and add oats, pecans, ½ the cranberries, flour, salt and spices. Pass on half of the oat mix on the pears. Level all of those other pears

Top with the rest of the oat blend and pour the orange juice over the top from the crisp

Kelly Fisher Rivera

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