Hi!

Thanks for visiting my travel and food blog. Around here, it's all about being well-fed (with lots of plant-based recipes) and wandering as often as possible. Sharing travel tips and inspiration is my favourite—along with bright lipstick and baseball! Happy wandering <3

Chocolate Peanut Butter Coffee Nice Cream Sundae (Vegan, GF)

Chocolate Peanut Butter Coffee Nice Cream Sundae (Vegan, GF)

I feel like my first recipe of the new year should be a salad. The determination and fitness frenzy that is January has me thinking about tearing kale and whisking vinaigrettes while pretending to be sorry for all the treats I ate in December. 

Only, I'm not sorry. Not even close. Yes, I put on some weight these past few weeks. But I was eating family recipes I haven't allowed myself to touch in years. I was in the kitchen with my Mom, cooking with real butter and loving every second of it- even if it's made my jeans a bit too tight.

The thing is, for 11 months of the year I eat really healthfully. I work out. I drink water. I floss. I'm well-behaved. 

Is it really that big of a deal that my usual eating habits went on a brownie-filled vacation?

Some of you who've been reading WFW a while might remember when I talked about how I don't diet anymore. I used to be slightly obsessive in my eating habits as a teen, but I always knew that wasn't a good thing. As I got older, I started thinking about what dieting actually means. I vividly remember the day I finally understood that diets are often just a way to make people [especially women] feel bad about themselves.

We do not have to reduce ourselves to be worthwhile.

I put down a hundred calorie snack pack and my head almost exploded. The idea that literally reducing the space I take up in the world is supposed to make me more attractive? Forget that.

We should be working to make ourselves bigger, stronger, smarter and more colourful. We do not have to reduce ourselves to be worthwhile.

Yes, we have to eat healthy in order to be healthy. I realize that it's important to eat nourishing, whole food the majority of the time.

I do love a good kale salad. But I also really, really love my Grandma's christmas cookies. And I refuse to feel bad about that. 

So, instead of giving you a salad recipe today, I've got something better: A totally drool-worthy [n]ice cream sundae. It's the perfect plant-based treat for dessert or breakfast. 

Cheers to Sundaes on Sunday and on any other day we damn please. And cheers to being as big and bold as we can dare to be, in 2016 and always!

Happy New Year,

M.

 

Dark Chocolate Nice Cream

By Morgan Mullin

Serves 1-2 | 10 min

-1 frozen banana, broken into chunks

-2 tbsp coca powder

-splash of plain soy milk/ milk of choice

Blend all ingredients in food processor on high until smooth. Serve immediately.

 

Peanut Butter Nice Cream

By Morgan Mullin

Serves 1-2 | 10 min

-1 frozen banana, broken into chunks

- 2 tbsp natural peanut butter

-splash of plain soy milk/ milk of choice

Blend all ingredients in food processor on high until smooth. Serve immediately.

 

Coffee Nice Cream

By Morgan Mullin

Serves 1-2 | 10 min

-1 frozen banana, broken into chunks

-3 tbsp espresso

Blend on high in food processor until smooth. Serve immediately.

 

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