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Sincerely Tori

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  • Behind the Scenes,  Personal,  Travel,  Vlogs

    Disneyland fun at Halloween Time!

    October 21, 2018

    Hey Guys! I’m finally home from traveling (for now, lol) I just had the best time in California with my family during the Halloween season. I’m not the biggest fan of Halloween tbh but all of the decor and events going on in the Disney Parks for the season were actually pretty cool. This vid is kind of a mesh of all the days of our trip because I wanted to share some of the highlights with you! (p.s. If you’re wondering why my outfits change it’s because we spent 2 days at each of the parks. šŸ˜‰ )    

    read more
    Tori 0 Comments

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    Gringa Makes a Wedding Cake……Again.

    February 7, 2017

    Hey guys! So I haven’t posted anything on a Tuesday in a while now so it’s sort of a nice change. I wanted to just do a short little bonus post this week so I could share the pictures I promised you of the wedding cake I made this past weekend. I had a lot of fun making it and I feel like I gained so much experience for next time. I would do so many things differently for next time, but overall I was pretty happy with how this cake turned out. When I was talking and planning with my friend, Maria JosĆ©, about what she wanted for her…

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    Semi-Silent Sundays: Ryder’s First Birthday Minion Party

    February 14, 2016

    So it’s been a while (okay, more like forever) since my last Semi-Silent Sunday post. I really like these posts because there’s something extra fun about doing minimal work on words and writing but still getting to share lots of pictures. I’m thinking of bringing them back for that reason. I know I said minimal words but I should at least mention that these pictures are from my favorite (and only) nephew Ryder’s first birthday. It was on Tuesday and we threw him a little family minion party. Liv and I did it together, like an all-star team up, only mommy and auntie style. She made the cake, a chocolate…

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    Hey guys, I’m pretty sure I promised at some point last week thatĀ I’d share some pics from my weekend! I spent most of my week in some kind of zone planning for the weekend and trying to keep up with some other changes in my usual week. Some of you may remember me mentioning that my friend Paulina asked me to cater her wedding party food. The party wasn’t exactly a reception. It was really more the equivelant of a wedding shower but I still made my first tiered cake that requiered supports and everything. Her colors and decor were simple and rustic with oragami cranes and fresh flowers. Josh…

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    Gingerbread House 2015! Fairytale Forest Cottage

    December 19, 2015

    Hey guys, I finally finished the house! It only took me…..5 days. I mentioned a few days ago that I was going to do it in pieces this year to avoid getting overwhelmed because I like to make everything from scratch. I’m so glad I did it that way this year because it made all the difference in stress levels and let me take the time to make it how I wanted. Everything on my house is edible including the dirt on the ground the entire structure of the house, and even the christmas trees ( Shhhhh, I used ice cream cones, the only exception to my all homemade rule.)…

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    Living in Chile – VolcĆ”n Calbuco Eruption

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    I had a recipe to post today but it seemed a little insignificant in light of the fact that I was watching a volcanic eruption yesterday and half the night last night. My everyday life may not always be as exciting as food but I think molten lava and volcanic ash is pretty sweet. There were actually two eruptions one started around 6 pm and the second around 1 am. The first one pretty much blew my mind. I mean, I really couldn’t believe it was actually happening. I was all like washing dishes and stuff and look up to see this! How many people get to see this kind…

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    I’m not feeling very verbose today. Actually, I’m feeling more retrospective.Ā I seem to always talk myself out of posting pictures of things other than my recipes, deciding that it would be boring to you guys.Ā  It’s just so much easier to talk about food and recipes than it is to put personal stuff out there, you know what I mean?Ā Today I’m feeling like that’s being unfair though, because whenĀ I did aĀ postĀ recentlyĀ on living here in Chile, I had so many of you tell me how much you enjoyed seeing pictures of where I live and my life. So today I thought I would be a slacker and just share some of…

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  • It's been a while since I've shared a post on here and it's also been a while since I've been in the kitchen to create a new recipe. Hey, but I figured it's never a bad time to reshare an old favorite recipe. This healthy cookie dough isn't exactly old considering it's the last fresh recipe I added to the blog, but if you're a fellow cookie dough addicts then you'll understand. When you create a healthy version of this ultimate treat it needs to be shared! Healthy Edible Chocolate Chip Cookie Dough (Vegan+GF) Prep Time 15 minutes Servings 2 1/2 cups (about 10 servings) Ingredients 1 cup cooked and peeled white flesh yam or sweet potato (you can use any color if you don't mind changing the color of the dough) 1 1/2 cups chickpeas or white beans 1 [15 ounce] can, drained 1/4 teaspoon sea salt 1 tablespoon pure vanilla extract 1/4 cup powdered peanut butter *see note 1 cup pitted fresh medjool dates **see note 1/2 cup dairy free semi-sweet chocolate chips ***see note Instructions (If using dried dates) In a bowl, cover the dates with 1/3 cup water. Let this sit for at least 8 hours. Then add all ingredients (including the datesā€™ soaking liquid). If using fresh dates add all the ingredients except chocolate chips, to a food processor (a blender might work but I've found it very difficult to get the consistency right) and process until very smooth. Stir in chocolate chips (or desired add-ins and enjoy This is great as is with a spoon, served as a dip with fruit, or even as a spread on waffles, toast or pancakes. Recipe Notes *If you want to keep this recipe sugar free be sure to use a brand of powdered peanut butter that doesn't add sugar. If you don't mind making this recipe higher in fat then it's super delicious to use real nut butter instead. Any kind will work but my favorite is cashew butter for this recipe. **If you can't find fresh dates dried will work you need 3/4 cup and you need to soak them (see instructions) ***If chocolate chips don't fit in you diet needs then other options here are cacao nibs, chopped dates, raisins, nuts, etc.
  • So when I was a kid we used to always put peanut butter on our waffles before drizzling them with tons of syrup. That combo is just too good to forget. The best! Thatā€™s why I thought Iā€™d cut down on a step and make a quick syrup from this simple duo that you can just pour over your waffles. It really isnā€™t a recipe, but if you didnā€™t grow up putting that combo on your waffles it might seem fancy. The waffles themselves are pretty basic but Iā€™ve been playing with some different flours recently and I thought some spelt would add a little bit of wholesomeness. With me being me I couldnā€™t think of anything Iā€™d rather top mine with than some fresh berries, but you can go crazy with the toppings and add whatever you want. Chocolate Spelt Waffles + Maple Nut Butter Syrup (Vegan) - recipe on the blog. :)
  • Early Springtime in North Idaho = rainy muddy days and lots of unpredictable temperatures but I'm happy to say today is a beautiful sunny day even if it's not very warm. Basically, I'll take it. . There's a really annoying sinus infection/flu that's been going around and for whatever reason it's manifesting in different symptoms for everyone. For me, I've been fighting with the strangest pain in my teeth of all places. I had no idea that sinuses could affect your mouth but apparently it's not that uncommon. Sadly I finally caved after days of throbbing and saw someone about antibiotics. Which anyone who's had to take them before knows that it's like dumping atomic bombs on your digestive system. . Of course, that means I'm now in for weeks of dealing with the aftermath of waging war on my gut flora so I'll be turning to my friends beginning with "K" kombucha, kimchi, kraut, etc..... lol, basically anything with natural probiotics. . Anyway, my tummy has been very unhappy šŸ¤¢šŸ˜©šŸ˜¢and I've been craving only comfort foods and things that are easy to digest. I'm thinking I might make soup tonight. This Irish ā€œCheddarā€ Potato Soup (Vegan+GF) is sounding really good.šŸ²šŸ„”
  • How do you all feel about carrot cake? I remember thinking it was a weird and kind of gross dessert that only old people liked. How crazy I was when I was little. Carrot cake is basically a party in a cake form. There are so many things going on in there with the coconut and nuts, and pineapple, and spices, and yum! I added plenty of coconut to the cake too because that just had to happen. Bottom line, you just have to make this for Easter. Itā€™s the perfect way to say hello to Spring, or, like me, hello to Autumn. Youā€™ve gotta make it! Naked Carrot Cake with Coconut Cream Frosting- recipe on the blog
  • The pistachios are back! I feel like Iā€™ve a while without using pistachios in a recipe. By the way, happy (almost) April you guys! Wow, is the year breezing by or what? I canā€™t believe itā€™s already almost time for the season changing again. Actually, our weather has been pretty unpredictable the last few days but it looks like it'll be warming up soon. These are pretty straight forward and theyā€™re as easy as any brownie to throw together. These are definitely what you need to make next time your sugar cravings hit. Chunky Dark Chocolate Coconut & Pistachio Brownies (Vegan+GF) - recipe on the blog
  • What time is it? Sushi Time! Black rice sushi to be exact.To be honest, I never acquired a taste for sushi until I was in my teens. I didnā€™t like the fishy taste of the seaweed and I especially didnā€™t like idea of raw fish, which I like even less now. Yeah, you wonā€™t find any raw fish recipes here on the blog but the good news is that you can still make some delicious varieties of sushi with just some good old vegetables. The recipe for this Black Rice Vegetable Sushi Rolls (Vegan+GF) is on the blog. A quick and easy veggie filled sushi recipe that you can make whenever the need for sushi arises. Mix and match the fillings with whatever veggies you like.
  • I donā€™t know about you guys but I canā€™t stand it when I find out things Iā€™ve loved and thought were healthy are actually full of ingredients you canā€™t pronounce. There used to be this one brand of protein bar that I loved when I was in my preteen years and I ate them all the time. Seriously, they were so good. Iā€™m talking creamy peanut buttery filling coated in a thick layer of chocolate. My sister and I were having a flavor flashback the other day (donā€™t you love those?) to our fave childhood foods and she said that I had to come up with a copycat version of these bars. I wanted to find out if there were any ingredients that I needed to try recreating them so I looked them up via the oh so helpful internet. Come to find out, the #1 ingredient is high fructose corn syrup and closely following was some other really nasty things! What!!! Obviously making homemade had to happen after that. Recipe for these Chocolate Dipped Peanut Butter Protein Bars (Vegan+GF) is on the blog.
  • Omg, I can't get over the weather and the fact that there are still patches of stubborn snow hanging on for dear life. It's been super warm for about 5 days now and before that it was full on Winter weather so I guess the weather is actually paying attention to the seasons for once, lol So I have this really big problem when I start to plan out a salad, there are no rules. Now I can see how this would be a problem in an opposite way for many people because they donā€™t even know where to start. For me though, I can hardly find where to stop because when I start on all the colorful veggies and toppings I just get too inspired and want to add literally EVERYTHING! Do you do that too? --Springtime Vibes Salad+Cilantro Almond Butter Dressing (Vegan+GF)-- Prep Time 15 minutes Cook Time 45 minutes Total Time 1 hour Servings 4 - 6 servings --Ingredients-- -Roasted Chickpeas & Asparagus:- 1 bunch asparagus woody stems cut off and chopped 1 15 ounce can chickpeas, rinsed and drained salt & pepper to taste 1 tablespoon olive oil -Salad:- 1 cup strawberries stemmed and sliced 2 nectarines sliced 4 cups fresh spinach leaves 1 cup miniature sweet peppers or bell pepper, seeded and sliced 1/2 medium onion diced 1/4 cup fresh cilantro finely chopped 1/3 cup slivered almonds 1/2 cup guacamole optional -Cilantro Almond Butter Dressing:- 1/4 cup fresh cilantro 3 cloves garlic 1/4 cup raw almond butter 2 tablespoons olive oil 3 tablespoons lime juice 1 1/2 tablespoons maple syrup 2 teaspoons sriracha optional 1/4 teaspoon salt 1/4 teaspoon pepper --Instructions on the blog--
  • You guys, you guys, Spring is finally here!!!!! Yesterday was a bit surreal because over the Winter weā€™ve accumulated about 3 feet of snow and yesterday it was as if a switch got flipped and Spring arrived. Itā€™s all nearly gone now and what left is melting at an astonishing rate. Itā€™s enough that my sister and I were able to bike and hike yesterday and the weather was like literal perfection! Today I posted a new recipe, Healthy Edible Chocolate Chip Cookie Dough (Vegan+GF) I know there are so many versions out there but this one is kinda unique. It uses sweet potato to add both creamy texture AND natural sweetness. Thereā€™s also no added sugars or oil in this (except the chocolate chips, but those are optional). If you are trying to cut out sugar completely or you follow a very low fat diet then something Iā€™ve loved doing is just adding some extra chopped dates instead of the chocolate. Cacao nibs also work well.

@sincerelytoriblog

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  • It's been a while since I've shared a post on here and it's also been a while since I've been in the kitchen to create a new recipe. Hey, but I figured it's never a bad time to reshare an old favorite recipe. This healthy cookie dough isn't exactly old considering it's the last fresh recipe I added to the blog, but if you're a fellow cookie dough addicts then you'll understand. When you create a healthy version of this ultimate treat it needs to be shared! Healthy Edible Chocolate Chip Cookie Dough (Vegan+GF) Prep Time 15 minutes Servings 2 1/2 cups (about 10 servings) Ingredients 1 cup cooked and peeled white flesh yam or sweet potato (you can use any color if you don't mind changing the color of the dough) 1 1/2 cups chickpeas or white beans 1 [15 ounce] can, drained 1/4 teaspoon sea salt 1 tablespoon pure vanilla extract 1/4 cup powdered peanut butter *see note 1 cup pitted fresh medjool dates **see note 1/2 cup dairy free semi-sweet chocolate chips ***see note Instructions (If using dried dates) In a bowl, cover the dates with 1/3 cup water. Let this sit for at least 8 hours. Then add all ingredients (including the datesā€™ soaking liquid). If using fresh dates add all the ingredients except chocolate chips, to a food processor (a blender might work but I've found it very difficult to get the consistency right) and process until very smooth. Stir in chocolate chips (or desired add-ins and enjoy This is great as is with a spoon, served as a dip with fruit, or even as a spread on waffles, toast or pancakes. Recipe Notes *If you want to keep this recipe sugar free be sure to use a brand of powdered peanut butter that doesn't add sugar. If you don't mind making this recipe higher in fat then it's super delicious to use real nut butter instead. Any kind will work but my favorite is cashew butter for this recipe. **If you can't find fresh dates dried will work you need 3/4 cup and you need to soak them (see instructions) ***If chocolate chips don't fit in you diet needs then other options here are cacao nibs, chopped dates, raisins, nuts, etc.
  • So when I was a kid we used to always put peanut butter on our waffles before drizzling them with tons of syrup. That combo is just too good to forget. The best! Thatā€™s why I thought Iā€™d cut down on a step and make a quick syrup from this simple duo that you can just pour over your waffles. It really isnā€™t a recipe, but if you didnā€™t grow up putting that combo on your waffles it might seem fancy. The waffles themselves are pretty basic but Iā€™ve been playing with some different flours recently and I thought some spelt would add a little bit of wholesomeness. With me being me I couldnā€™t think of anything Iā€™d rather top mine with than some fresh berries, but you can go crazy with the toppings and add whatever you want. Chocolate Spelt Waffles + Maple Nut Butter Syrup (Vegan) - recipe on the blog. :)
  • Early Springtime in North Idaho = rainy muddy days and lots of unpredictable temperatures but I'm happy to say today is a beautiful sunny day even if it's not very warm. Basically, I'll take it. . There's a really annoying sinus infection/flu that's been going around and for whatever reason it's manifesting in different symptoms for everyone. For me, I've been fighting with the strangest pain in my teeth of all places. I had no idea that sinuses could affect your mouth but apparently it's not that uncommon. Sadly I finally caved after days of throbbing and saw someone about antibiotics. Which anyone who's had to take them before knows that it's like dumping atomic bombs on your digestive system. . Of course, that means I'm now in for weeks of dealing with the aftermath of waging war on my gut flora so I'll be turning to my friends beginning with "K" kombucha, kimchi, kraut, etc..... lol, basically anything with natural probiotics. . Anyway, my tummy has been very unhappy šŸ¤¢šŸ˜©šŸ˜¢and I've been craving only comfort foods and things that are easy to digest. I'm thinking I might make soup tonight. This Irish ā€œCheddarā€ Potato Soup (Vegan+GF) is sounding really good.šŸ²šŸ„”
  • How do you all feel about carrot cake? I remember thinking it was a weird and kind of gross dessert that only old people liked. How crazy I was when I was little. Carrot cake is basically a party in a cake form. There are so many things going on in there with the coconut and nuts, and pineapple, and spices, and yum! I added plenty of coconut to the cake too because that just had to happen. Bottom line, you just have to make this for Easter. Itā€™s the perfect way to say hello to Spring, or, like me, hello to Autumn. Youā€™ve gotta make it! Naked Carrot Cake with Coconut Cream Frosting- recipe on the blog
  • The pistachios are back! I feel like Iā€™ve a while without using pistachios in a recipe. By the way, happy (almost) April you guys! Wow, is the year breezing by or what? I canā€™t believe itā€™s already almost time for the season changing again. Actually, our weather has been pretty unpredictable the last few days but it looks like it'll be warming up soon. These are pretty straight forward and theyā€™re as easy as any brownie to throw together. These are definitely what you need to make next time your sugar cravings hit. Chunky Dark Chocolate Coconut & Pistachio Brownies (Vegan+GF) - recipe on the blog
  • What time is it? Sushi Time! Black rice sushi to be exact.To be honest, I never acquired a taste for sushi until I was in my teens. I didnā€™t like the fishy taste of the seaweed and I especially didnā€™t like idea of raw fish, which I like even less now. Yeah, you wonā€™t find any raw fish recipes here on the blog but the good news is that you can still make some delicious varieties of sushi with just some good old vegetables. The recipe for this Black Rice Vegetable Sushi Rolls (Vegan+GF) is on the blog. A quick and easy veggie filled sushi recipe that you can make whenever the need for sushi arises. Mix and match the fillings with whatever veggies you like.

@sincerelytoriblog

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