Fiona and Alexis are two college students sharing their love for fashion, travel and healthy living.

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A Vegan Christmas Eve Dinner

Living with a carnivorous sister while me being a vegetarian, means that we often cook separately. Though since my parents came for the holidays, I decided to make a nice dinner for all of us for Christmas Eve that everyone would enjoy.. and.. success!

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This is what my plate looked like.  

From the top going clockwise:

  • cinnamon roasted sweet potatoes and chickpeas 
  • lemon roasted brussels sprouts
  • cauliflower ‘rice’ with chives and garlic
  • a colorful salad with mixed greens, tomatoes, carrots, blueberries and pomegranates drizzled with lemon juice

As you can see, lots of veggies! I didn’t really plan what to make for dinner actually until a few hours before, so I examined everything in my fridge and went with what I had. It turned out to be a vegan dinner! Everyone liked the food, and it was very filling. I especially loved the sweet potatoes, because I love them roasted with cinnamon. My mom loved the brussels sprouts because I soaked them with lemon juice and lemon zest which gave them a great flavor. She also thought the cauliflower was couscous at first, but nope, just steamed and blended cauliflower with spices! Best of all, my sister didn’t mind the lack of meat. That’s when you know dinner was good. ;) 

Everything only took about an hour and was pretty easy! Here is another picture of my colorful salad. (because I love colorful salads)

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Hope you had lots of delicious food with your loved ones too! Merry Christmas everyone!! 

<3 Fiona

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Vegan Pumpkin Chocolate Chip Muffins

This semester, I was in a small class where one student brought in a snack each week to share with everyone. When it was my turn, I had no idea what to bring! I like experimenting with vegan cooking and baking, and since one girl in the class is vegan, I wanted to make sure she could eat too. After a long time searching, I found a great recipe for vegan pumpkin muffins from The Post Punk Kitchen, but of course I wanted to adapt the recipe to make it a liiitle healthier.. and add a bit of chocolate. (because who doesn’t like chocolate?)

The original recipe lists molasses as an ingredient, but since I was too lazy to go buy some, I omitted this. If you do have blackstrap molasses though, I would suggest trying it in the recipe for a nutritious kick! imageDon’t they look delicious?! 

My version has less sugar, fat, and lacks molasses, but they will still taste great, I promise! 

Makes 12 muffins.

ingredients:

  • 1 cup unbleached all-purpose flour and ¾ cup whole wheat flour (or use 1 ¾ cups white whole wheat flour if you have that)
  • ¾ cup brown sugar
  • 1 Tbsp baking powder
  • ¼ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ½ tsp pumpkin spice
  • 1/8 tsp ground cloves
  • 1 ½ cups pumpkin
  • ½ cup almond milk
  • ½ cup applesauce
  • 1 tsp vanilla
  • 2 Tbsps maple syrup
  • ½ cup vegan chocolate chips

instructions:

Preheat oven to 400°F and grease a twelve-muffin tin (*see note below for alternative)

Sift together flour, sugar, baking powder, salt, and spices.

In a separate bowl, whisk together pumpkin, almond milk, applesauce, vanilla, maple syrup and vegan chocolate chips. 

Pour the wet ingredients into the dry and mix.

Fill the muffin cups two-thirds full. Bake for 18 to 20 minutes.

*Note: for this recipe I used large baking cups from the brand, “If You Care,” so greasing wasn’t necessary. I was in need of more baking cups, and when I saw all the benefits of these beauties (environmentally friendly, unbleached, chlorine-free, cute box...) AND they were on sale, I just had to get them. First time I tried these cups, and I highly recommend them! Find more information about them on their website here.

<3 Fiona

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Fit Food: Mini Chocolate Chip Pancakes

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I’m calling my food recipes “Fit Food”, because a) I like F’s (the letter, not the grade), and b) I like to healthify recipes. ( I know that’s not a word, but just pretend it is) 

This recipe is quick, easy, and yummy. Oh, and it’s gluten-free too! I’m serious about it being quick though. All you need is a blender, and voila, your batter is ready. Just pour it straight from the jar! The batter is a little thick, so make sure to make the pancakes mini-sized for extra cuteness. (cute pancakes?! WUT?!)

ingredients:

  • 1 cup oats (use certified gluten-free oats if desired)
  • 1 egg
  • 1 banana
  • 3/4 cup almond milk
  • 1/2 tsp baking powder
  • splash of vanilla extract
  • a sprinkle of cinnamon and sea salt
  • a handful mini chocolate chips 

instructions: 

  1. Put all ingredients except chocolate chips into a blender and.. blend. (obviously)
  2. Add & stir in chocolate chips into batter.
  3. Heat a pan over medium heat and drizzle some oil. When hot, pour batter onto pan. You know the rest.

I don’t like syrup on my pancakes (I know, weird right?) but if you do, by all means, drench them to your heart’s content. I added a few extra  chocolate chips, cocoa powder, and berries for decoration. I used frozen berries, popped them in the microwave for 30 seconds, and placed them on top of the stack. So excuse that little blob of berry juice on the right side.. 

Anyways, enjoy!

<3 Fiona

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Black Friday Sephora Deals

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This black friday, I visited Sephora and there were so many items available for only $10, so I couldn’t help myself ~

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