Minimal Southwest – Minimalism for fresh souls.

Lately I’ve been really into this close to minimal southwestern style in Interior Design that has been pop-ing up on my Pinterest lately. The clean and collected aspect of this style mixed with small and subtle touches of patterns and color making use of the space in perfect way and not cluttering the areas keeping that airy feel. Using white walls as a canvas to pin point pieces of great value and use. I really love it!  how about you? are you into the simple with a pop of personality?

 Hope you enjoyed this post and I will keep posting more like these if you like them! Kisses!

 

Vegan Pizza Pockets!

Hey you guys! guess what? I am on youtube now! yay! and I did my first video (still a beginner so bare with me, I will get better at this) making a pinterest recipe for Vegan Pizza Pockets, and they were super easy to make and delicious! hope you enjoy it and the ingredients for the dough is below the video!

Vegan Pizza Pocket

  • Servings: 6
  • Difficulty: medium
  • Print

supper yummy!

Ingredients

  • 2 ½ cups organic all-purpose flour
  • 1 cup warm water
  • ½ teaspoon coconut sugar or brown sugar
  • 1 ½ teaspoon active dry yeast
  • ¼ teaspoon sea salt
  • 1 teaspoon refined coconut oil – melted

Directions

  • Add the warm water and sugar to a large bowl and mix. Sprinkle the yeast over the water and let sit for about 10 min, or until the yeast is foamy and active.
  • When the yeast is active, add in the salt and oil and mix.
  • Now add a cup of flour to your bowl and mix well. Add the remaining flour, half a cup at a time, mixing until a dough forms.
  • Take the dough out of your bowl and kneed on a floured surface for 5-7 min. (or you can skip this step and add everything to your stand mixer)
  • Place the dough in a clean and oiled bowl. Turn the dough over and coat the other side in oil.
  • Cover with a clean kitchen towel and place in a warm spot to rise for an hour. (I place my bowl in the oven with only the light on)
  • While the dough rises, prep the sauce and veggies

 You can find the rest of the recipe here!

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Green Smoothie Recipe.

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These smoothies have become my go to Breakfast every morning since they are so easy to make and allow me to get a great dose of vegs early on.

I paired the smoothie with a piece of whole grain bread toasted with vegan butter. this butter, THIS BUTTER! it is amazing! I find it to be even better than the real deal!

Green Smoothie

  • Servings: 1
  • Time: 5mins
  • Difficulty: Easy
  • Print

Perfect fresh start in the day.

Ingredients

  • 1 1/2 Bananas (frozen preferably)
  • 1/2 cup Pineapple (or 4 to 5 chunks)
  • 1 cup of Kale
  • 1 cup Spinach
  • 1/2 cup Water (add more or less depending on desired consistency)

Directions

  1. The first thing is to prep your bananas the night before putting them in the freezer!
  2. after that you will want start putting your ingredients starting with the water, then the fruit and then the greens.
  3. Blend Blend Blend! until you get the smoothie consistency.
  4. in the end I added a tsp of maple syrup because my pineapple wasn’t that sweet and I felt it needed it, but this is optional

Hope you can enjoy this and let me know how you like it or if you have other smoothie combos you would like me to try, let me know!

Love,
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Pinterest Hack or Wack: Mascara

Like every single Pinterest obsessed girl, I’ve always wanted to try all the amazing “Hacks” that appear on my Pin Feed and one day I came across an easy one that I could start experimenting with without failing miserably. the Mascara hack consists on two options to get the most out of your dry mascara o use the little that is left on the tube by liquefying it.

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The first option is using 5 to 8 drops of  VISINE or some sort of eye-drops and shake it very well and then… MAGIC?… well I took my Estée Lauder sample size mascaras (perfect for travel makeup bags) and tried it! as you can see on the last picture, it kinda worked! it was sort of liquidy and sheer but it worked!

For the second one, it just required 5 minuted of your time and hot boiling water! as you can see, it didn’t work quite as well as I thought it might. Maybe I didn’t do it right and covered it to have the steam properly melt the product.. so I will try it again and let you know via Twitter!

This is more of an “I am in a hurry and ran out of mascara” kind of  hack… I guess it is sort of useful if its night time and you have to go out. I liked it! and hope you like this post and let me know if you’ve tried it and if the worked for you!

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Plantain Mini Baskets

 

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These little baskets may not be the healthiest thing in the world but they are pretty yummy and are good to serve as finger food or company to any dish!

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Plantains are such a latin american vergetable? that it maight be difficult to find in some countries if you don’t go to a farmers market or a market that imports from all over the world.

The pico de gallo on the other hand is one of mayfavorite things to have! It goes with everything!

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While making the little baskets I like to rub some garlic to give them some extra umph.

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Plantain Mini Baskets with Pico de Gallo

  • Servings: 12
  • Time: 45mins
  • Difficulty: Medium
  • Print

Perfect for party finger food or accompany a main dish

Ingredients

  • 2 Plantains
  • 2 Cloves of Garlic
  • 1/2 Large Tomato diced
  • 1/4 cup chopped fresh Parsley
  • 1/4 small Red Onion diced
  • 2 small limes
  • 1/2 tsp. White vinager
  • Salt to taste
  • Vegetable Oil

Directions

    For the Plantain Baskets:
  1. The first thing is to set a deep skillet with vegetale oil on the stove on medium heat.
  2. While the oil is heating up, peel the plantain and then cut them in about  1 1/2 inch thick slices.
  3. Once the oil is boiling hot, place carefully the slices in the oil until the get a yellowish gold tosty look. (See photo for that weird color description)
  4. As soon as the achieve that color, get them out on to a paper towel to cool down a bit. (IMPORTANT TO LET COOL DOWN)
  5. Now that they have cooled, with the help of your fingers or a round object, push the middle and start making the baskets.
  6. At this moment trun on the fire again to fry them again until crispy.
  7. For the Pico de Gallo:

  8. Dice your tomato and Onion in little cubes and shop your parsley thinly.
  9. On a bowl, trow together the diced Onions and Tomato, the shopped Parsley and add the juice of the two Limes, the Vinager and Salt.

Note: The trick to this is to have equal parts of onions to tomato and putting it on the fridge to chill for a while, that lets all the juices soak onto the vegs.

I hope you guys enjoy this!
victoria