Refrigerate or Room Temp?

I am always wondering whether or not I need to refrigerate my produce! This is a great cheat sheet:



I’ve realized the reason I don’t post more often – I’m a perfectionist. If I don’t have the perfect photo and witty title to go with what I want to write, nothing gets posted! Part of why I started this blog was so I could re-post recipes and articles I found online and have them all in one place, categorized by me, for easy reference. I have so many screen shots on my iPhone to remind me of various articles and recipes and quotes and pictures! I’m excited to transition them to the blog over the next few days ๐Ÿ™‚
We have been eating horribly throughout the holidays and we are looking forward to getting back on schedule next week after a grocery trip this weekend! I can’t wait to start sleeping better and not feel so lazy all the time!

One Ingredient Vegan Banana Ice Cream | Recipe

This has got to be the easiest recipe of all time! If you have bananas that are a little too ripe, don’t throw them out – put them in the freezer! They will turn brown and look disgusting, but don’t worry ๐Ÿ™‚ Once the bananas are frozen, peel them and place them in a food processor. After pulsing a few times, you may have to scrape the sides of your bowl. Expect to see a chunky mess! Pulse a few more times, and voila! Banana ice cream! It has the exact same consistency as soft serve.

(If you are worried about your food processor or blender being able to handle the frozen banana:ย Peel the bananas and slice them up into 1/4 to 1/2 inch thick disks. Place the banana slices in the freezer for about an hour or until they are frozen solid. Follow directions as usual.)

I didn’t love the plain banana flavor, so I added a blob of Justin’s honey almond butter. It was amazing!

You can eat it as is, or freeze for scooping. I haven’t tried it yet, but I have read a few places online that you can add cocoa powder to make chocolate ice cream. Can’t wait to try it!

Roast-less Roast | Recipe

This has become one of our all time favorite recipes. We make it at least once a week! We call it roast, but I really need to come up with a better name for it. Any ideas?

This is so incredibly easy to make – just dump it all in a pan and bake – and it is SO delicious.


  • 3-4 Large Unpeeled Potatoes, Quartered
  • 5 Large Carrots, 2 Inch Peices, Sliced Diagonally
  • 1/2 Large Onion, Quartered
  • 1 8oz. Box Portabella Mushrooms, Sliced In Half
  • 4 Cloves Garlic, minced (I use a Pampered Chef garlic press)
  • 1 Tablespoon Crushed Dried Rosemary
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 Cup Water
  • 1/3 Cup Soy Sauce (We use this soy sauce)
  • Salt & Pepper (to taste)

Cover with foil and cook at 425* for 45 minutes. Uncover and cook an additional 15 minutes.

Original recipe found here. We tweaked it a tiny bit – we use less carrots & potatoes and make more sauce.