This is my favorite summer smoothie.  So light, sweet and refreshing! Use just a little bit of dairy free milk or coconut water when blending to achieve an ice cream consistency or add more for a delicious drinkable smoothie.

Watermelon Pomegranate Smoothie Bowl
(makes 1 large serving or 2 smaller portions)

For smoothie, blend together:
3 frozen organic bananas
1 cup fresh organic watermelon
1/2 cup frozen organic strawberries
2 tablespoons pomegranate powder (I use Navitas brand.)
1 scoop vegan protein powder (I use Vega’s vanilla protein smoothie powder.)
1/4 – 1/2 cup soy milk (I used Silk’s organic soy milk. You can use any dairy free milk or coconut water! Use less liquid for a thicker, more ice cream-like texture.)

Toppings:
shredded coconut (I use Let’s Do Organic coconut.)
hemp seeds (I use Nutiva.)
organic banana
pomegranate seeds
watermelon stars
hemp granola (my favorite is this granola by Nature’s Path Organic.)

Follow me on Instagram (@thebirdfeednyc) to see more smoothie bowls!

This is the most delicious smoothie bowl! It tastes just like chocolate peanut butter ice cream but so much better because it’s good for you and cruelty-free!  I’ve made variations of this amazing nice cream before but using Peanut Butter & Co.’s white chocolate peanut butter made it extra special.

Chocolate Peanut Butter Smoothie Bowl
(makes 1 large serving or 2 smaller portions)

For smoothie, blend together:
3.5 frozen organic bananas
2 tablespoons peanut butter (My favorite: Peanut Butter & Co. White Chocolate Wonderful!)
1 scoop chocolate vegan protein powder (I used Vega’s chocolate protein smoothie powder.)
1/4 – 1/2 cup soy milk (I used Silk’s organic soy milk. You can use any dairy-free milk!)

Toppings:
shredded coconut (I use Let’s Do Organic coconut.)
hemp seeds (I used Nutiva’s organic shelled hemp seeds.)
sliced banana
cacao nibs (I use Navitas!)
hemp granola (my favorite is this granola by Nature’s Path Organic.)
pomegranate seeds
sliced strawberries

Follow me on Instagram (@thebirdfeednyc) to see more smoothie bowls!

For smoothie, blend together:
2 frozen organic bananas
3/4 cup frozen organic peach
1/2 cup fresh organic raspberries
1/2 cup frozen organic strawberries
1 tablespoon pomegranate powder (I use Navitas brand.)
1 scoop vegan protein powder (I use Vega’s vanilla protein smoothie powder.)
1/4 – 1/2 cup soy milk (I used Silk’s organic soy milk. You can use any dairy-free milk!)

Toppings:
shredded coconut (I use Let’s Do Organic coconut.)
sliced organic peach
hemp seeds
sliced organic banana
black chia seeds (I use Nutiva.)
organic raspberries
hemp seed granola (my favorite is this granola by Nature’s Path Organic.)

Follow me on Instagram (@thebirdfeednyc) to see more smoothie bowls!

Peach Mango Smoothie Bowl

For smoothie, blend together:
2 frozen organic bananas
1 cup frozen organic peach
3/4 cup frozen organic mango
1 tablespoon Goji powder (I use Navitas. Extra boost of beta-carotene & antioxidants!)
1 scoop vegan protein powder (I use Vega’s vanilla protein smoothie powder.)
1/4 – 1/2 cup coconut milk (You can use any dairy-free milk!)

Toppings:
shredded coconut (I use Let’s Do Organic coconut.)
black chia seeds (I use Nutiva.)
mango stars
sliced organic banana
hemp granola (my favorite is this granola by Nature’s Path Organic.)
organic raspberries
sliced organic peach

Follow me on Instagram (@thebirdfeednyc) to see more smoothie bowls!

It’s been so hot and humid in NYC so I’ve been making a smoothie bowl every day to cool off.  This watermelon strawberry smoothie might be my favorite smoothie flavor I’ve made yet!  So sweet and refreshing.

Watermelon Strawberry Smoothie Bowl

For smoothie, blend together:
2 frozen organic bananas
1 cup fresh organic watermelon (hydrating and loaded with vitamins & antioxidants!)
6-8 frozen organic strawberries
1/2 cup frozen organic cherries
2 tablespoons pomegranate powder (I use Navitas. 2 tablespoons = 260% vitamin C!)
1 scoop vegan protein powder (I use Vega’s vanilla protein smoothie powder.)
1/4 – 1/2 cup soy milk (I used Silk’s organic soy milk.  You can use any dairy-free milk!)

Toppings:
shredded coconut (I use Let’s Do Organic coconut.)
sprouted buckwheat groats (I use Emmy’s Super Cereal.)
black chia seeds (I love Nutiva.)
sliced organic banana
organic pomegranate seeds
sliced organic strawberries
organic watermelon stars

Follow me on Instagram (@thebirdfeednyc) to see more smoothie bowls!

This smoothie bowl is so delicious, hydrating and nutritious.  The smoothie itself is amazing but the fresh watermelon and pomegranate seeds on top bursting with flavor are the best part!

Watermelon Pomegranate Smoothie Bowl

For smoothie, blend together:
2 frozen organic bananas
1 cup fresh organic watermelon (hydrating and loaded with vitamins & antioxidants!)
5-6 frozen organic strawberries
1/2 cup frozen organic blueberries
2 tablespoons pomegranate powder (I use Navitas. 2 tablespoons = 260% vitamin C!)
1 scoop vegan protein powder (I use Vega’s vanilla protein smoothie powder.)
1/4 – 1/2 cup soy milk (I used Silk’s organic soy milk.  You can use any dairy-free milk!)

Toppings:
shredded coconut (I use Let’s Do Organic coconut.)
organic pomegranate seeds
sprouted buckwheat groats (I use Emmy’s Super Cereal.)
organic watermelon balls (I used this cookie scoop by OXO to make the melon balls.)
sliced organic strawberries
sliced organic banana
black chia seeds (I love Nutiva.)

Follow me on Instagram (@thebirdfeednyc) to see more smoothie bowls!

This smoothie bowl’s base is made with one of my favorite blends: bananas, cherries and strawberries.  It gets an extra boost of antioxidants and vitamins from the yummy superfruit powders blended in and sprinkled on top!

Pretty in Pink Smoothie Bowl

For smoothie, blend together:
2 frozen organic bananas
1/2 cup frozen organic cherries
10 frozen organic strawberries
1 tablespoon Goji powder (I use Navitas. Extra boost of beta-carotene & antioxidants!)
2 tablespoons pomegranate powder (I use Navitas. 2 tablespoons = 260% vitamin C!)
1 scoop vegan protein powder (I use Vega’s vanilla protein smoothie powder.)
1/2 – 3/4 cup of dairy-free milk (soy, coconut, almond, cashew, hemp, etc!)

For toppings, I used:
shredded coconut (I use Let’s Do Organic coconut.)
hemp seeds (organic shelled hempseed by Nutiva.)
pomegranate powder (Navitas brand is delicious!)
sliced organic banana
hemp granola (I love this granola by Nature’s Path Organic.)
black chia seeds (I use Nutiva)

Follow me on Instagram (@thebirdfeednyc) to see more smoothie bowls!

I make a smoothie bowl almost every day. It’s the most delicious way to load up on healthy fruits, protein and fiber! Here’s the recipe for my new favorite.

Frosted Berry Bowl

For smoothie, blend together:
2 frozen organic bananas
1 cup frozen organic blackberries
1/2 cup frozen organic blueberries
5 frozen organic strawberries
1 tablespoon Goji powder (I use Navitas. Extra boost of beta-carotene & antioxidants!)
1 scoop vegan protein powder (I use Vega’s vanilla protein smoothie powder.)
1/2 – 3/4 cup of dairy-free milk (soy, coconut, almond, cashew, hemp, etc!)

Toppings:
shredded coconut (I use Let’s Do Organic coconut.)
cacao nibs (I use Navitas.)
sliced organic banana
frozen organic blueberries
frozen organic blackberries
sprouted buckwheat groats (I use Emmy’s Super Cereal. Stays crunchy in your smoothie!)
hemp granola (I love this granola by Nature’s Path Organic.)

Follow me on Instagram (@thebirdfeednyc) to see my smoothie bowl creations!

This past weekend I attended both the NYC Vegetarian Food Festival and The Seed Experience Market.  I had such a great time, met inspiring people, tried amazing vegan food, and spent way too much money!

On Saturday, my business (TLB Music) joined The Solutionary School at the NYC Vegetarian Food Festival to lead a “Compassion Rocks” music class for the children at the festival.  It was so much fun!  We sang songs about animals, love, compassion, and world peace while the kids played on drums, shakers, and bells and we even drummed together on the Djembe:

Carly, Carina & Katia representing TLB Music at Veg Fest 2015

TLB Music Co-Founders, Carina & Katia

"Compassion Rocks" TLB Music Class at Veg Fest

"Compassion Rocks" TLB Music Class at Veg Fest

Some of my favorite vendors at the NYC Veg Fest:

Green Mustache: These fruit & veggie smoothies disguise 2 cups of kale & spinach in yummy flavors like Strawberry Banana, Mixed Berry, and Carrot Ginger.
V-Spot: I’m obsessed with their Colombian empanadas & homemade salsa!  This Brooklyn restaurant makes everything vegan: Philly Cheese Heros, Tempeh Tacos, Avocado BLTs, Chicken Parm Sandwiches and much more.
Heido-Ho: Shark Tank-approved out-of-this-world vegan cheese.  They just started selling on the East Coast!
Gusto-Organics: This NYC restaurant recently went all-vegan!  At the festival, everyone was raving about their mini seitan tacos with cashew cream and cilantro-avocado sauce.  We all snuck one in before TLB’s class! Flavorful, spicy, and totally satisfying.
NotMilk: Fresh nut milk made and sold in NYC.  They deliver “to your door on the day its made”!

Learn more about the NYC Vegetarian Food Festival here.

Me at The Seed Market!

Yesterday, I headed to The Seed Experience Market, a vegan pop-up market that just happened to be immediately next door to Veg Fest! This market is a vegan’s dream.  There are cruelty-free beauty products, food vendors, yoga classes, workshops, and lots of like-minded people.  I found myself buying so much more than necessary out of the sheer excitement of all the options.  For lunch, I had the most amazing “Rasta Roots Slider” by Monks Meats.  The sandwich:  smoked jerk seitan, organic green meat radish, roasted organic red beets, pickled organic carrots & vegan mayo on an Eli’s slider ciabata.  So good!!

Monks Meats "Rasta Roots" Slider

Some of my favorite vendors at The Seed Market:

Lagusta’s Luscious: Hands-down the BEST vegan chocolates I’ve ever tried. Their caramels, in particular, are to die for! My favs: Rosemary Sea Salt, Thyme Preserved Lemon & Maple Pecan.
Monks Meats: This company makes mouth-watering seitan that tastes incredible when grilled.  I fell in love with this “meat” at Smorgasburg and know you’ll love it too!
Cheezehound: I’ve been searching for vegan cheese that tastes like brie for years without success…until yesterday! This artisanal nut cheese is so smooth and creamy- it’s everything I missed and remembered…without the dairy.
Tamerlaine Farm: This New Jersey Animal Sanctuary raises funds by selling handmade hot sauce! I purchased “Gabby’s Smoked Red”, a delicious sweet and smokey sauce with a spicy kick.
Sweet Maresa: I’ve driven hours to New Paltz to get these macarons: just like Ladurée but even BETTER:  lavender, rose water, almond…all their flavors are divine.  These are a vegan must-try.

Learn more about The Seed Experience here.

The Seed Experience Market (March 2015)

Lagusta's Luscious Chocolate

Cheezehound Peppercorn Nut Cheese

Sweet Maresa Macarons

Treats by Gone Pie

Southern Food by Sprouting Dreams

Cruelty-Free Soaps

Yoga Class at The Seed Market

One of my favorite endings to chilly Winter days like today is getting cozy with a cup of hot chocolate on the couch. These recipes are delicious, dairy-free, and made with natural ingredients like cashews, almond milk, coconut milk, dates, and agave.  For an extra treat, top your hot chocolate with Dandies vegan mini marshmallows!

1. Slow Cooker Hot Chocolate by The Foodie Teen  {view the recipe}

2. Chai Hot Chocolate by Fit Foodie Finds  {view the recipe}

3. Luxurious Hot Cocoa by Oh She Glows  {view the recipe}

4. Mexican Hot Chocolate with Coconut Whipped Cream by The Minimalist Baker  {view the recipe}

Watermelon is one of my favorite foods to eat (and drink) in the summer, especially post-exercise.  It’s hydrating (about 91% water) and is a great source of Vitamin C, Vitamin A, potassium, and cancer-fighting lycopene!  Here are 4 healthy and delicious recipes to try this Summer:

1.  Watermelon Peach Cooler by Yummy Healthy Easy  view the recipe

2.  Watermelon Lime Vegan Ice Cream by Family Fresh Cooking  view the recipe

3.  Watermelon Gazpacho by A Couple Cooks  view the recipe

4.  Grilled Watermelon with Smoked Salt & Jalepeño Rings by Boulder Locavore  view the recipe

I was so happy to see the Van Leeuwen truck today!  It means Summer is almost here! This ice cream company’s vegan options are the BEST in NYC. Last time I had Van Leeuwen, there were only two vegan flavors: chocolate and vanilla. Sounds boring but it was actually the most creamy, rich, and indulgent ice cream I’d had since going vegan. Now, they have 4 vegan flavors! Chocolate (Michel Cluizel), Pistachio (Hand-Picked Bronte Nuts), Banana Nut (Roasted Bananas & Candied Walnuts), and Mint Chocolate Chip (Oregon Peppermint & 72% Askinosie Chocolate Chips). Their vanilla flavor is on hiatus undergoing reformulation! I just tried the Banana Nut and am blissfully in dessert-before-dinner heaven.

Read about Van Leeuwen here and make sure to try a cup or cone next time you see the yellow truck!

(click here to enlarge image)

I love eating bright, beautiful, healthy food.  Here are 6 vegan recipes that fit that description- one each for red, orange, yellow, green, blue, and purple. Bon appétit!

1.  Grilled Radicchio by Canadian Living  {view recipe}
Nutritional Benefits:  Radicchio is high in fiber, antioxidants, and vitamins like A, B, C, and K.  The vegetable is also high in  Calcium, Iron, Potassium, Zinc, Copper, Magnesium and B vitamins! Another bonus: Lactucopicrin, which has a sedative and analgesic (painkilling) effect.

2.  Thai Stuffed Sweet Potatoes by The Sweet Life  {view recipe}
Nutritional Benefits: Sweet potatoes are loaded in beta carotone (Vitamin A), vitamin C, manganese, tryptophan, potassium, fiber, B-Vitamins and more!

3.  Pulsin’ Mexican Corn Soup by Including Cake  {view recipe}
Nutritional Benefits: This soup is filled with fiber and protein from the lentils and beans while its peppers add vitamin C,  vitamin B-6, magnesium, vitamin A, carotenoids, and antioxidants.

4. Dry Roasted Edamame With Black Sesame Seeds by The Food Network  {view recipe}
Nutritional Benefits: Edamame are the perfect complete snacking food! They are packed with protein, fiber, iron, magnesium, phosphorus, manganese, thiamin, folate, and vitamin K.  The black sesame seeds add magnesium and calcium.

5.  French Toast for Two with Blueberries by That’s So Vegan  {view recipe}
Nutritional Benefits: Blueberries are some of the highest anti-oxidant value fruits in the world and contain lots of cancer-fighting phytochemicals.  Pile them on this delicious vanilla cinnamon french toast!

6. Purple Yam Chocolate Cake & Frosting by Divine Healthy Food  {view recipe}
Nutritional Benefits: The purple yam shares all the amazing benefits listed for the sweet potatoes in recipe #2 with an extra boost of health-protecting Anthocyanin, the pigment that creates the purple color.

Last weekend, I made this adorable gingerbread house with Ryan, one of my best friends.  We sipped Silk nog and apple cider and decorated for hours.  It was exhausting and messy but so much fun to make!  It was the perfect way to spend a snowy Saturday.  For the house and royal icing, I followed this vegan recipe.

Instead of cutting the house’s pieces out by hand, I used a mold. Here is the mold I used.  It worked really well except that I put way too much dough in the mold. The pieces of the roof came out very thick and felt like a brick!  We were worried the house wouldn’t stand.  So… I’d recommend filling your molds about half way with your gingerbread dough and pushing it down by hand.

In the end, our gingerbread house is standing and holding tons of candy thanks to the super tacky royal icing. Here’s how we constructed the house:

While the icing on our house hardened, Ryan and I went for a yummy brunch at Teany then next door to stock up on sweets at the Lower East Side’s famous Economy Candy.  This candy store is amazing.  They’ve been around since 1937 and have almost every kind of candy you could imagine.  Decades of nostalgia fill the small NYC landmark.   A walk through Economy Candy triggers memories from my 1980s childhood- candy cigarettes, Pez, Kinder, rolls of candy dots, and more!

Since Ryan isn’t vegan, we compromised and decided to decorate with a mix of vegan/vegetarian toppings!  If you’re looking for a list of strictly-vegan sweets for kids, click here.  Decorating tip: be patient!  Ryan and I were very impatient and found our toppings sliding down the roof until we slowed down and held each candy piece in place for a few seconds.  Once the icing sets, it’s like glue so make some hot chocolate (like this one from Oh She Glows) and take your time!

Last night, I finally tried a recipe I pinned months ago from Chocolate-Covered Katie,  ”Homemade Krispy Kreme Doughnuts- The Healthy Version“.  I am in love!  Don’t be fooled by the title- they don’t taste like Krispy Kreme but they are so delicious and really easy to make.  From prep to finish, mine took only about 45 minutes.

I used almond milk for the doughnut mix and added a bit of cinnamon and nutmeg to the batter for a little extra flavor.  I also opted to make a different glaze (recipe below).  I was so excited to finally use the pans I ordered months ago when I first found the recipe!  Here are some options of doughnut and mini doughnut pans if you don’t already have them.

After the doughnuts cooled, I finished them 3 ways:  Cinnamon Sugar, Coconut, and Powdered Sugar.  For the powdered sugar doughnuts, just throw each in a ziplock bag with some confectioners sugar and shake.  For the Cinnamon Sugar and Coconut,  I dipped them in a vanilla glaze then flipped them on plates with cinnamon and sugar or shredded coconut and pressed until they were coated.

The glaze was simple to make:  I whisked together almond milk (you can use any non-dairy milk) and confectioners sugar until I got the consistency I wanted then added a bit of vanilla extract.

These doughnuts are so light that it’s hard not to eat the whole batch in a day! Happy baking!