Simply Revitalize

What can I say about these adorable polar bear, vanilla cupcakes🤍🤍🤍. So fun to make, even the kids helped on this one. Another amazing inspiration from as we come into the winter season⛄️❄️.

Vegan Vanilla Cupcakes:
🤍1 ¾ cups All Purpose Flour (220g)
🤍1/2 cup Sugar (200g)
🤍1 tsp Baking Soda
🤍1/2tsp Salt
🤍1 cup Soy Milk (240ml) or other non-dairy milk
🤍⅓ cup Canola Oil (80ml) or Vegetable Oil
🤍2 tsp Vanilla Extract
🤍1Tbsp Distilled White Vinegar

* Preheat oven to 350°F (180°C) and line cupcake tray with cupcake liners.
* Sift the flour into a bowl; add sugar, baking soda & salt.
* Then add the soy milk, vanilla extract, oil & white vinegar.
* Mix until just mixed, using a hand whisk to get rid of any big lumps. Don’t overmix, tiny lumps are fine.
* Pour evenly into the cupcake liners, ensuring that all the batter is used up.
* Place into the oven & bake for 20-25 minutes. Check the cupcakes at 20 minutes. Check with a toothpick in the center, if it doesn’t come out clean, put it back in for 5 more minutes.
* Move to a cooling rack, allow to cool before frosting.
🎅🎄⛄🎁

How adorable are these penguin cupcakes? These cupcakes were a hit at our house, the kids loved them. These cupcakes were inspired by the Uber talented 🎄😍💚.

Vegan Vanilla Cupcakes:
💚1 ¾ cups All Purpose Flour (220g)
💚1/2 cup Sugar (200g)
💚1 tsp Baking Soda
💚½ tsp Salt
💚1 cup Soy Milk (240ml) or other non-dairy milk
💚⅓ cup Canola Oil (80ml) or Vegetable Oil
💚2 tsp Vanilla Extract
💚1 Tbsp Distilled White Vinegar

* Preheat oven to 350°F (180°C) and line cupcake tray with cupcake liners.
* Sift the flour into a bowl; add sugar, baking soda & salt.
* Then add the soy milk, vanilla extract, oil & white vinegar.
* Mix until just mixed, using a hand whisk to get rid of any big lumps. Don’t overmix, tiny lumps are fine.
* Pour evenly into the cupcake liners, ensuring that all the batter is used up.
* Place into the oven & bake for 20-25 minutes. Check the cupcakes at 20 minutes. Check with a toothpick in the center, if it doesn’t come out clean, put it back in for 5 more minutes.
* Move to a cooling rack, allow to cool before frosting.
🎄 🎄

Red is the season of love❤️❤️. This beautiful pancake stack was made with beetroot powder❤️❤️. Christmas is a time of year for friends, family, good food & precious memories🎄🎄. What are your favourite Christmas traditions?
📷 🍴 ❤️ 🎄

Christmas is by far my FAVOURITE time of year. Cake baking, making crafts, time off work to spend much needed time with friends & family 🎄🎄🎄. Baking has brought such joy to my kitchen, especially when the kids are involved. It’s not always perfect, but it’s the memories that mean the most❤️❤️🎄🎄.
These Christmas wreath cupcakes are easy to make & easy to decorate, even for a beginner. Cupcake & buttercream recipe can be found on my previous cupcake post.
❤️ ❤️ 🎅🎄⛄🎁 🎄

Christmas is my favourite time of year. Time spent at home with friends & family. Now more than ever, we realize how important our tribe is🤎❤️.
This vegan, peppermint hot chocolate is a hit at our house & it’s so simple, the kids can make it themselves. Just make sure the lid to the blender is tightly fastened lol🤪.
Recipe:
🤎 1 cup nondairy milk
🤎1 tbsp no sweetened cocoa
🤎1 tbsp agave nectar
🤎1 drop doterra peppermint essential oil
🤎Dash of chocolate chips & cinnamon
🤎Top with vegan marshmallows & your fav sprinkles
📷 ☕

Santa’s reindeer are getting ready for Christmas 🎄🦌. These cupcakes were so much fun & easy to make. Even the kids made some & it was great making memories in the kitchen with the kids❤️🎄🦌.
What are some of you favourite traditions with your children? Comment below🎄🦌.
Vegan buttercream:
* 1 stick vegan butter (1 stick = 1/2 cup)
* ½ tsp vanilla extract
* 2 ½ – 3 cups sifted organic powdered sugar
* 3-4 Tbsp full fat coconut milk or other dairy-free milk

Directions for vegan buttercream:

* Add softened vegan butter to a large mixing bowl , use electric hand mixer to cream butter until light and fluffy – about 1 minute. Then add vanilla , mix once more to combine.
* Add sifted powdered sugar in 1/2 cup measurements & continue mixing until well combined/fluffy, scraping down sides as needed.
* If too thick, add 1 Tbsp at a time of dairy-free milk until desired consistency is achieved.
* Use immediately or store frosting in the refrigerator for up to 1 week or in the freezer up to 1 month.
Vegan chocolate cupcake:
(Tried this recipe from the internet)
🦌230ml soy milk
🦌1 tsp vinegar
🦌140g sugar
🦌90ml vegetable oil (normally I use apple sauce)
🦌1 1/2 tsp vanilla extract
🦌125g plain flour
🦌45g cocoa powder
🦌3/4 tsp baking soda
🦌1/2 tsp baking powder l
🦌1/4 tsp salt
-preheat oven to 350F
-whisk soy milk and vinegar in large bowl, set aside a few minutes to kirtle. Add sugar oil & vanilla extract until foamy.
-in separate bowl sift flour, cocoa powder, baking soda, baking powder and salt. Add in two batches to wet ingredients and beat until no clumps remain.
-pour into liners 3/4 of the way and bake 18 to 20 minutes.
🎅🎄⛄🎁

One of the best traditions about Christmas is putting up & decorating the Christmas tree. Time to bring the outside in the kitchen. These plant based Cupcakes & buttercream are 100% plant based & are a fun craft to do with the kids 🎄🎄🎄.
Vegan Buttercream:
* 1 stick vegan butter (1 stick = 1/2 cup)
* ½ tsp vanilla extract
* 2 ½ – 3 cups sifted organic powdered sugar
* 3-4 Tbsp full fat coconut milk or other dairy-free milk

Directions for vegan buttercream:
* Add softened vegan butter to a large mixing bowl , use an electric hand mixer to cream butter until light and fluffy – about 1 minute. Then add vanilla , mix once more to combine.
* Add sifted powdered sugar in 1/2 cup measurements & continue mixing until well combined/fluffy, scraping down sides as needed.
* If too thick, add 1 Tbsp at a time of dairy-free milk
* Use immediately or store frosting in the refrigerator for up to 1 week or in the freezer up to 1 month.

Vegan Vanilla Cupcakes:
-1 ¾ cups All Purpose Flour (220g)
-1/2 cup Sugar (200g)
-1 tsp Baking Soda
-½ tsp Salt
-1 cup Soy Milk (240ml) or other non-dairy milk
-⅓ cup Canola Oil (80ml) or Vegetable Oil
-2 tsp Vanilla Extract
-1 Tbsp Distilled White Vinegar

* Preheat oven to 350°F, line cupcake tray liners.
* Sift the flour into a bowl; add sugar, baking soda & salt.
* Then add the soy milk, vanilla extract, oil & white vinegar.
* Mix until just mixed, using a hand whisk to get rid of any big lumps. Don’t overmix, tiny lumps are fine.
* Pour evenly into the cupcake liners, ensuring that all the batter is used up.
* Place into the oven & bake for 20-25 minutes. Check the cupcakes at 20 minutes. Check with a toothpick in the center
🎄

It’s that time of year when it gets cold outside & all I want to do after work is snuggle up with the kids, a blanket & a hot drink. Cozy, comfortable, delicious 🤎🤎🤎.
This latte is soooo simple. Warm up & froth some nondairy milk, splash a pinch of maple syrup to sweeten & sprinkle with cinnamon. Good for metabolism & digestion🤎🤎🤎.
What’s your favourite hot drink? Comment below 🤎.

Longing for the ocean as winter sets in, I decided to bring the ocean to my kitchen 💜💙💛💖. Pretty happy with the way they turned out.
What is your favourite coloured cupcake? Comment below💙💜💛💖.
Vegan buttercream (recipe taken from the internet):
* 1 stick vegan butter (1 stick = 1/2 cup)
* ½ tsp vanilla extract
* 2 ½ – 3 cups sifted organic powdered sugar (ensure vegan-friendly)
* 3-4 Tbsp full fat coconut milk or other dairy-free milk

Directions for vegan buttercream:
* Add softened vegan butter to a large mixing bowl , use an electric hand mixer to cream butter until light and fluffy – about 1 minute. Then add vanilla , mix once more to combine.
* Add sifted powdered sugar in 1/2 cup measurements & continue mixing until well combined/fluffy, scraping down sides as needed.
* add 1 Tbsp at a time of dairy-free milk until desired consistency is achieved.
* Use immediately or store frosting in the refrigerator for up to 1 week or in the freezer up to 1 month.
Vegan cupcakes:

1 ¾ cups All Purpose Flour (220g)

1/2 cup Sugar (200g)

1 tsp Baking Soda

½ tsp Salt

1 cup Soy Milk (240ml) or other non-dairy milk

⅓ cup Canola Oil (80ml) or Vegetable Oil

2 tsp Vanilla Extract

1 Tbsp Distilled White Vinegar

* Preheat oven to 350°F & line cupcake tray with cupcake liners.
* Sift the flour into a bowl; add sugar, baking soda & salt.
* Then add the soy milk, vanilla extract, oil & white vinegar.
* Mix until just mixed, using a hand whisk to get rid of any big lumps. Don’t overmix, tiny lumps are fine.
* Pour evenly into the cupcake liners, ensuring that all the batter is used up.
* Place into the oven & bake for 20-25 minutes. Check with a toothpick in the center.
* Move to a cooling rack, allow to cool before frosting.

In ancient times, purple was the colour of royalty, originally because the Tyrian purple dye, made from crushed shells, was extremely expensive in antiquity 💜💜💜💜.
These vegan pancakes were a hit at our house. Tasty & oh so gorgeous 💜. I used 1 tsp of beetroot powder & 1 tsp of black carrot powder from to achieve this beautiful colour🔥🔥.
1st photo- syrup dripping from top
2nd photo- syrup down sides.
Which is your favourite? Please comment below💜💜💜.
Recipe for vegan pancakes:
💜 2 cups of unbleached flour
💜 2 tbsp baking powder
💜 1 tsp sugar
💜 2 cups non dairy milk
💜 2 tbsp apple cider vinegar
💜 1 tsp vanilla extract
💜 1 tsp beetroot powder
💜 1 tsp black carrot powder
💜Blend all dry ingredients together
💜Blend all wet ingredients together
💜Pour wet ingredients on the dry & mix. Serve & enjoy.

Lately I find that the simplest meals are often the tastiest 🤤. This is one of my favourites lately when I’m short on time or uninspired to cook in a rush. Simple rule to follow is 1/2 your plate veggies, the other 1/2 unprocessed, complex carbs (brown rice, quinoa, potatoes etc)🥦🥔🥦🥔.
You can add ANY sauce you like so the possibilities are endless. I used a garlic, cashew sauce. Absolutely delicious 🔥🔥.
Prep time : 10 minutes
Cook time : 15 minutes (potatoes in air fryer)🥔, 10 minutes for steaming broccoli🥦.
What are your favourite go to, easy meals?? Leave a comment below.

After living in Mexico many moons ago, I learned about a beautiful tradition that occurs after Halloween called Day of the Dead or Dia de los Mu***os. Millions of people around the world celebrate their loved ones who have passed away❤️.

They build altars (Ofrendas) with photos of their loved ones & decorate with flowers, candles & food. They also visit the cemeteries (where their family members are buried) to decorate their grave sites❤️.

To some people, dressing up like ghosts & skeletons & painting their faces can look scary, but it is quite the contrary. It is a time for love, joy & celebration❤️. After the last year & a half of ups & downs, family has never been more important. Hug your loved ones tightly❤️.
🙏 🇲🇽 🍁 ❤️