a {birth}day in the life.

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First of all, thanks so much for the birthday wishes! You all are the sweetest :)

My birthday started out as just any other Tuesday. I went to the gym super early and took in my beautiful city right after sunrise.

NYC

When I got home I had a breakfast of a green smoothie + one of these imploded (yet delicious) muffins I made the other day.

(Hopefully I can perfect these and share the recipe soon!)

Green Smoothie

The rest of my day was pretty standard, but with tons of birthday love via phone calls, social media, flowers, and emojis :)

As I mentioned yesterday, I got my laundry and groceries delivered.

It’s not me, it’s my walkup.

The rest of the day was spent doing the norm – working, Pinning, and getting excited for a birthday celebration with my friends.

When I was done work I spent a few hours listening to podcasts and just reflecting on the past year. I love reading back in my journal about all of the amazing things God has done!

Then it was time to get all dolled up. I wore this beautiful kimono Rachel got me from LF. Since it’s still technically winter I wore it with all black, but I can’t wait to rock this with some cutoff shorts and a messy top knot!

kimono

For dinner we went to one of my favorite restaurants, Candle 79. I hadn’t been there in about 4 years (since going with Gabriela), and had been craving it for…about 4 years, haha. It’s not always easy to find people who trust me when I say that the (all vegan) food there is incredible, but I knew my girl friends would be up for the challenge ;)

What we got:

Guacamole Timbale – poblano-guacamole, chipotle black beans, jicama-cucumber salsa, plantain chips, ranchero sauce.

Guacamole Timbale – poblano-guacamole, chipotle black beans, jicama-cucumber salsa, plantain chips, ranchero sauce.

Wild Mushroom & Vegetable Fricassee - soft polenta, truffled almond cheese. (unpictured)

Live Zucchini Enchiladas – cashew cheese, crunchy sprouts, avocado, cashew sour cream, toasted pumpkin seeds, cucumber-jicama salsa, chipotle-tomato sauce.

Live Zucchini Enchiladas – cashew cheese, crunchy sprouts, avocado, cashew sour cream, toasted pumpkin seeds, cucumber-jicama salsa, chipotle-tomato sauce.

Chickpea Crepe - filled with sauteed wild mushrooms, grilled chili tempeh, butternut squash, and spinach with a garlic truffle aoli.

(Definitely the winner of the entrees.)

Chickpea Crepe - filled with sauteed wild mushrooms, grilled chili tempeh, butternut squash, and spinach with a garlic truffle aoli.

And for my birthday, we went to town on the desserts. From left to right:

Mexican Chocolate Brownie - caramelized bananas, french vanilla ice cream, candied pecans, chocolate-ancho sauce

Live Pear Pie - nut granola crust, vanilla-cashew cream, candied almonds, huckleberry ice cream

Chocolate Peanut Butter Bliss - chocolate & peanut butter mousse, salted peanut-caramel crust, berry coulis

Candle 79 Vegan Desserts

Each and every bite was so, SO delicious. While I’m still a meat-eater, there’s just something about the flavors, textures, and freshness of vegan food that I love so much.

After dinner we headed back downtown to Rose Bar in the Gramercy Park Hotel. I don’t go to Rose Bar often, but it’s beautiful and more celebratory than our normal go-to bars. They also had live music, which I just love.

Rose Bar NYC

Some more friends met up with us for what turned out to be the perfect little birthday night :) I can’t remember the last time I *didn’t* have a big party for my birthday, so I actually enjoyed keeping it low key this year.

Thanks again to everyone for the birthday wishes! xoxo

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How did you celebrate your last birthday?

girl meets: 10.14.13.

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fashion.

Flannel and I…we have a thing.

Flannel: H&M. t shirt: Neccesary Clothing. Jeans: Zara. Shoes: Forever 21.

food.

Yesterday I met up with one of my best blogger friends Andi for dinner at the popular raw vegan restaurant, Pure Food and Wine. Andi has been in town for work, and I knew she’d love Pure! It’s not always easy to find people that share my love for good vegan food, so it was a treat for both of us.

To start we split the Philly Roll of Avocado, Kim Chee and Creamy Cashew Cheese - tatsoi, hijiki, scallion, sweet chili sauce.

For my entrée, I went with what seems to be Pure’s most popular dish, Zucchini and Heirloom Tomato Lasagna - basil pistachio pesto, sun-dried tomato marinara, macadamia pumpkin seed ricotta.

It was on-another-level good. It was packed with flavor from the pesto and sun-dried tomato marinara, and actually quite rich.

Andi’s entrée was delicious too. She went with the Cauliflower and Sweet Corn Polenta with Bourbon Maple Peaches and Radicchio - cherry tomatoes, purslane, candied pistachios, cashew cheese, avocado pistachio vinaigrette.

For dessert we split the Chocolate and Jungle Peanut Butter Cheesecake - peanut butter cup, salted peanut butter ice cream. It was easily one of the best desserts I’ve ever had…and I’ve had a lot in my day.

Even though I’m not a vegan, I love vegan food because it has flavors and textures unlike any other food or cuisine. Not to mention it always leaves me feeling so energized and light afterward – not that tired or overly full feeling you can sometimes get after a big meal.

faith.

After dinner Andi came to church with me. The message from Rhema Trayner was called “Free,” and it was SO good…the perfect way to start the new week. It should be up on the Liberty Vimeo later today, so be sure to look out for it!

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Do you like vegan food? What’s the best vegan meal you’ve ever had?