And fulfilling my craving for zombies!
Originally posted on for the love of nike :
Pittsburgh is surprisingly a fun city to see as a tourist. It’s hilly and bridge-y and filled with good art. The natives, also known as Yinzers, are down to earth, sports fanatics, and like french fries in their sandwiches.
where to drink: Fathead’s
Fatheads is the place to grab a great beer (or a few of them). They have 42 continually rotating taps and the food is tasty too.
where to sightsee: Gateway Clipper Cruise
The Allegheny and the Monongahela Rivers meet and form the Ohio River, creating the golden triangle that makes up downtown. Sit back and enjoy a laid back historical tour from the water.
where to art: The Mattress Factory & The Warhol Museum
The Mattress Factory is a contemporary museum featuring room-sized exhibits. The Warhol honors Andy, originally from Pittsburgh, and other artists.
where to eat: Sienna Mercato
Now this joint is cool. It’s a…
View original 98 more words
Originally posted on Life Is Rawesome:
When it looks like all you’ve got for breakfast is unripe bananas…
… you can still create something warm, moist, ooey sweet chewiness, satisfying, and healthy. The story behind these beautiful banana bakedness is, well I’ve been doing a lot of fitness lately and I was pretty hungry this morning.. all I had around was unripe bananas and 3 dates. I was like, man, if I’m gonna eat these nanas, I gotta cook em! We don’t have a baking pan ( I was thinking maybe banana bread ) so I made banana cookie pancake things!
What you’ll need:
- 2 large bowls
- a large spoon
- a large fork
- a stovetop
- a nonstick frying pan
- 5 bananas (obviously I recommend ripe…)
- 3 dates
- 1/2 tsp baking soda
- 1/2 cup oatmeal (quick oats)
- 1/2 cup ground flax
- Wet ingredients: mash the bananas and ooey gooey dates in…
View original 157 more words
Originally posted on Upon A Paper Plane:
Since going plant-based I’ll admit I miss my scrambled eggs on occasion. Scrambled tofu doesn’t exactly taste like scrambled eggs, but the texture is pretty convincing and with enough flavours and spices you’re practically there. I particularly love this his version of the popular egg breakfast substitute as it combines beans, greens and a grain for a well-rounded start to your day and the toasted sunflower seeds add a lovely crunch to the otherwise warm and hearty bowl.
Carrot Quinoa Tofu Scramble
- 1 cup grated carrots
- 1/2 cup cooked quinoa
- 1/2 red, orange or yellow bell pepper, sliced thinly
- 1 package extra firm tofu, crumbled
- 2 tbsp nutritional yeast
- 2 tsp vegan Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp soy sauce
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/8 tsp turmeric
- 2 cups chopped kale leaves
- 2 tsp canola oil
- 1/2 cup sunflower seeds, toasted
- Combine all ingredients, except oil…
View original 74 more words