Plantie

10/13/2021

S u n r i s e is still my favorite color ♥︎
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Palo Duro Canyon Photo dump part 2 → soul on fire 🏜

10/10/2021

・The sky is a canvas, so p a i n t your own life・
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02/16/2021

In the cookie of L I F E, friends are the chocolate chips ❣️
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My first Gal-entine’s Day celebration was 💯 Nothing says love more than pomegranate mimosas, Scrabble and a plate of double chocolate donuts with girlfriends.
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These babies are vegan, gluten-free, and sure to give you all the lovey dovey feels 🥰
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t h e 💗 r e c i p e
(makes 12 donuts)
- 1.5 cups GF All Purpose Flour
- 2/3 cup cocoa powder
- 1.5 tsp finely ground Black Cat 🐈‍⬛ Espresso
- 2 tsp baking powder
- 1 1/3 cup oat milk
- 2/3 organic brown sugar
- 6 Tbsp coconut oil, melted
- 2 tsp apple cider vinegar
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For the icing:
- 1 cup organic powdered sugar
- 3 Tbsp cocoa powder
- 3 Tbsp oat milk
- Sprinkles, culinary rose petals, heart candies for topping
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1. Preheat your oven to 350F.
2. In a large bowl, whisk together all the dry ingredients. In a medium bowl mix together all the wet ingredients. Add the wet ingredients into the dry ingredients and stir until just combined. Do not over mix.
3. Scoop the batter into a large ziplock bag and cut the corner off of the bag. Pipe the batter into the donut pan, dividing it evenly among the 12 donut wells. Bake for 13 minutes until the donuts have puffed up and a toothpick inserted to the center comes out clean. Let sit for 5 minutes before transferring to a cooling rack.
4. To make the icing: Add all of the ingredients to a bowl and mix well. You want the glaze to be pretty thick for that classic “donut shop” look.
5. Dip the donuts into the glaze half way up and carefully lift the donut back out again.
6. Too with sprinkles, culinary rose petals, candy etc.
7. Donuts are best enjoyed the same day they are made but will keep in an air-tight container at room temperature for 2 -3 days.
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Tag a friend that you’d share a donut or pomegranate mimosa with!❣️

12/13/2020

You will never be completely at H O M E again, because part of your h e a r t always will be elsewhere. That is the price you pay for the richness of loving and knowing people in more than one place.
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As I’ve started planning my cross-country move, I’m reflecting on all the friendships I’ve made here in Pennsylvania and all of the people I’m going to miss. My heart is bursting with memories and adventures that I will carry with me forever.
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They say that absence makes the heart grow fonder, and I sure hope that is true. While I may not be able to see every one of you in person before I leave, I’d love to hear your voices. Let’s be pen pals! Add me and we can exchange voice memos about life☺️ And if you ever visit Colorado, you’ll have a place to stay 🏔✌🏻 @ Shenandoah National Park

12/08/2020

D I F F I C U L T roads often lead to beautiful destinations ☀︎
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As the last few weeks of 2020 come to a close, I can’t help but reflect on what this year has taught me → Challenges, adversity, injury, loss of income, financial struggle, depression, and ultimately - personal transformation.
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This year has been like a mirror put right in front of my nose, with a reflection I couldn’t ignore, forcing me to take a good hard look at myself and my life. And what I learned is that just as the Phoenix rose from the ashes reborn, we too will rise again.
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Ten years from now we will look back on this time as the year that changed us forever. A time that taught us the true meaning of life and what is most important.
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As 2020 comes to a close I celebrate the pain, growth, and evolution that brought me to this moment. 2021 marks a new beginning, a new chapter in a new place. The m o u n t a i n s are calling, and I must go. 🏔👣💙 @ Bear Lake (Colorado)

12/05/2020

07/31/2020

You know you’ve hit G U A C 🥑 b o t t o m when you realize you haven’t posted in two months and almost missed ! I know it’s been a bit since I posted on here, and today I’m breaking my digital detox to share some exciting new eats launching at one of my favorite new plant-based spots → 🍔
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Today I had the opportunity to attend a VIP tasting to try a few of their new menu items and I was absolutely blown away, get ready to drool!
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The star of the show and my personal new favorite is their new Spicy Crispy Chik’N Funguy Sandwich, which is made from oyster mushrooms 🍄 that are battered, fried and tossed in their chef crafted hot sauce, topped with lettuce, tomato, pickles and a slice of pepper jack cheese 🔥
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My other favorites included the hearty PLNT Mushroom Bacon BBQ Burger, Chili N Cheese Dog, the Kale Caesar Salad, the Southwestern Chipotle Ranch Salad (a must for National Avo Day) and the fresh strawberry oat-based soft serve ice cream.🍓🍦
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If you haven’t tried their food yet then tomorrow is your lucky day because they are giving away FREE Spicy Crispy Chik’N Funguy Sandwiches to the first 100 customers at any of their locations tomorrow starting at 11am! If I were you I’d get there early because these babies are gonna fly 🚀
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Tag a friend below who you’d share your sammie with! 🍔🌱 @ Wynnewood