Creating - Hobonichi and Fauxbonichi

Today I want to blog about journaling and having some creative fun with it!  A couple of weeks ago I discovered "adult type coloring books" sounds funny I know, but very relaxing...and fun!  I love coming home from work, turning on a little Netfilix and coloring for a bit to de-stress.  I found that this has also gotten me in the mood to be more creative again. 

I may have mentioned a while back that I like keeping a weight loss journal to track my weight, write down my food, workouts and just notes from the day.  The little boring journal I have been using is about full and it just so happens last week while on Instagram I discovered Hobonichi!  From what I have been learning here is a bit about Hobonichi -

Vegan Sweet Potato Crust - Buffalo Chickpea Pizza

Things have been so crazy-crazy busy lately, yet at the same time pretty relaxing!  I took last Friday off to spend the day with my husband.  The last time I took a Friday off we spent it at the dealership buying a new Chevy truck, so this time I wanted to do something a little more enjoyable!  We started the day with breakfast at our FAVORITE vegan restaurant Pomegranate Café in Awatukee. Everything on the menu is amazing!  After some debate of where to spend our day we decided to drive up to Jerome.  Only a couple hours north Jerome is an old mining town, turned ghost town, turned great shopping, art and wine! I love everything about this place...except for the Grand Hotel that is supposed to be haunted....scariest night of my life was staying there!  LOL!  We spent a great day walking through the town, shopping, stopping at the Spirit Room Bar for a couple of beers, lunch at Grapes on the patio.  Perfect day!

Over the weekend I took my favorite vegan pizza crust and topped it with something a little different.  The result - OMG a new amazing recipe!! The spicy and sweet combo complements each other so well!

Vegan Sweet Potato Crust - Buffalo Chickpea Pizza

 

vegan coconut peanut butter cups

I hope everyone had a wonderful Easter weekend!  Spring is in the air here in Arizona and made for the most beautiful weekend.  Woke up Saturday and hopped out of bed ready to get in a great walk before making the darling husband (who was out washing my car...thank you honey!) a healthy Tofu Scramble with a side of Garlic-Jalapeno Potatoes.

Being Easter weekend I really wanted something fun and junky for dessert.  My number one favorite Easter treat pre-vegan days - Peanut butter cups!  OMG, there is nothing like peanut butter and chocolate....my heaven! I had this crazy idea of taking my "cheese" cake crust, some creamy peanut butter, vegan chocolate chips and shredded coconut and coming up with a vegan version of heaven!!  I not only did that, but I knocked it out of the ball park!!  My husband told me it was the BEST thing I have ever made!  LOL! I TOTALLY agree!!



Vegan Coconut Peanut Butter Cups

Vegan Coconut Peanut Butter Cups

Makes 8-12
Ingredients
Crust
1 Cup Macadamia Nuts (or raw nuts of your choice)
1 Cup pitted dates (soaked in warm water for 10 minutes then drained)
1 teaspoon Cinnamon

spicy veggie quinoa enchilada casserole

Ugh, I really dislike April 1st.  You never know who or what to believe!  I did enjoy telling my son his school was on lockdown this morning and there would be no school...heeeheehee...he wasn't that thrilled when he realized I pranked him.

Now this I promise you is NO April Fools day joke!  Last night I made the most amazing and delicious dinner!  Very easy and held together great!



spicy veggie quinoa enchilada casserole

Spicy Veggie Quinoa Enchilada Casserole

Ingredients

 1 cup uncooked Quinoa
1 Onion, finely chopped
2 cloves Garlic, finely chopped
1 Jalapeno, diced
1 Red Pepper, diced
2 Zucchini, diced
6 oz. Spinach
15 oz. can Black Beans, rinsed and drained
1/2 tsp. Chili Powder
1/2 tsp. Cumin
1 tsp. Oregano
1 cup Salsa
1/4 cup Cilantro, finely chopped
 2 15 oz. cans Enchilada Sauce, medium heat
12 Corn Tortillas
4 oz. can sliced Black Olives, rinsed and drained
Avocado (optional)