Bee Delicious // Bee Seasonal Honey

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It's not a secret that I'm a huge fan of sweets. I can get down with desserts and pastries like no one's business, however, I've been taking my health very seriously lately and trying to cut out excess sugars by switching to honey! 

Additionally, I've made the switch/am making the slow transition to a more intentional and sustainable lifestyle. Essentially, this means that instead of buying things because I want them, or they're on sale, I've decided to only buy what I have spent time considering, doing my research on brands, looking at if I truly need it, and for things like parity products, I've decided to (when I can) only buy from companies that are responsible and sustainable.

Imagine my happiness when a responsible and sustainable honey company reached out to me recently. Today, I am delighted to talk about Bee Seasonal Honey, a raw, organic honey company that practices responsible and sustainable bee-keeping. Side note: if you didn't know, bees have been in decline for the past few years, and these little firecrackers are very important to keeping our planet in balance. Bees are pollinators, which means that they are integral for plant life. Additionally, the land in which bees thrive and the communities that practice bee-keeping are threatened by irresponsible ecological practices. That's where Bee Seasonal comes in. Bee Seasonal operates between responsible bee-keepers and the marketplace to support and encourage responsible bee-keeping while bringing about a broad variation of honey. 

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Here's a little quote from the Bee Seasonal website about why they are choosing to work with sustainable bee-keepers and why they do what they do:

We see organic beekeeping as a means to help protect native areas and, at the same time, empower communities with a source of income. Bees forage beyond the boundaries established by humans, bringing back nectar and producing honey. This honey can be used as food or can be sold to generate an income for the beekeepers and their families. This secures the existence of people in unique natural regions, helping to prevent rural exodus. Beekeeping can thrive in areas where normal agricultural cultivation is not possible. If vegetation is removed from a piece of land, for agriculture or pasture, the land can only be used for a short period of time before the nutrients are depleted. On the other hand, an intact forest—even on inaccessible slopes—can be a fantastic source of nectar and pollen for an entire lifetime.
— Bee Seasonal Honey

As you can see, when you buy from Bee Seasonal you're not just getting honey, you're making an impact on the bee-keeper, community, and land that raised those bees. Right now in the shop is their Harvest 001 set of four unique honey varietals. Inside the box there is an adorable card with maps and information about each individual honey. I love that "every honey has a story," and Bee Seasonal is here to help tell it! This small insert even has a section called "Notes from the Hive" where you can here quotes from some of the bee-keepers themselves. How, amazing is that? You really feel connected to where the honey comes from and who harvested it.

In order to give you guys some ideas, and share some of my favorite go-to recipes, I've been experimenting with my Bee Seasonal honey varietals. Here are two super easy, dairy-free/gluten-free/processed-sugar-free recipes.

Honeyed Breakfast Bowl.

As you all may know, I'm dairy-free, so this recipe features some dairy-free yogurt, but you can use dairy if you'd like!

Ingredients.

  • 1 cup Forager Cashew Yoghurt in Plain/Unsweetened (Kicking those excess sugars in the butt!)
  • 1/4 cup Hemp Seed Granola - I like this brand you can get at Trader Joes!
  • Fruit! Use whatever fruit you like the most - I typically use whatever I need to eat before it goes bad (kind of an everything but the kitchen sink bowl)
  • 1 TBS Flax/Chia Blend 
  • 1 heaping spoonful of Bee Seasonal honey (I used Angico)

Recipe. (This is the easiest thing you'll do all day)

  • Place yoghurt in a bowl.
  • Fill bowl with all of the mixings (fruit, granola, flax/chia).
  • Drizzle honey on top.
  • Mix together.
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THE easiest thing in the world + is SO delicious. The next recipe is inspired by Creme de la Crumb's, and is a weeknight staple in my house. Special thanks also to my friend Sydney for introducing me to this dish!

Honey Sriracha Chicken w/ Rice.

Ingredients.

  • 3-4 Chicken Breasts
  • 1/3 cup Corn Starch
  • 1 cup Water
  • 4 Tbs Sriracha
  • 5 Tbs Soy Sauce
  • 1 Tbs minced Garlic
  • 3 Tbs Honey
  • 2 additional Tbs Corn Starch + 2 Tbs water
  • Red Pepper flakes
  • 1 cup Rice
  • 1 1/2 cup Water (for rice specifically)
  • 1/2 Vegetable Bouillon Cube

Recipe.

  • Start the rice. I use a rice-maker, but you can do this over a stove-top too. 
    • Disolve bouillon cube into water by mixing thoroughly (it might help if the water is slightly warm)
    • Use this flavored water to cook your rice in! So simple, yet so delicious.
  • In a sauce pan, combine  cup of water, sriracha, soy sauce, garlic, sugar, and honey and stir.
    • Bring to a boil.
    • Mix the 2 Tbs corn starch and remaining 2 Tbs of water until dissolved.
    • Add to sauce pan and stir until thickened.
    • Reduce heat to low.
  • Add diced chicken and ⅓ cup corn starch to a large plastic bag.
    • Seal the bag and shake to coat chicken.
    • Drizzle a large pan or skillet with oil over medium heat.
    • Add chicken and sauté until browned and chicken is cooked through.
    • Add the sauce and stir to coat.
  • Sprinkle with crushed pepper flakes if desired and serve over warm rice.

I've loved getting to work with Bee Seasonal and help tell there story. I think it's important to discuss brands that are really trying to make a difference. I love the intentionality behind Bee Seasonal. It's so easy to get caught up in making profits, cut corners, and treat your partners poorly, however every single detail of Bee Seasonal, from the packaging to the product to the mission, is thoughtful, authentic, and inspiring. 

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Honey c/o Bee Seasonal

 

Fall is Here // Pumpkin Bread

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Hello my lovely friends. It is officially November 1st! How is this year flying by so quickly?? 

Just a quick catch up. This year is my first year in my program at the University of Texas (I'm an Advertising major) and I have been simultaneously swamped and ecstatic for the past few months! If you've been following along on Instagram you know exactly what I'm talking about - which, if you all don't follow already I've been using my InstaStories to keep up with everyone, so go check it out if you want to keep tabs on the day-to-day. ;)

So, as it is the first day of November, and I've been talking about it for weeks, I've finally recorded my pumpkin bread recipe and am bringing it to you all just in time for Thanksgiving and the Holidays! 

Without further adiou. My family's world-shattering, life-changing pumpkin bread recipe.

Ingredients.

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3 1/2 Cups All Purpose Flour

3 Cups Sugar

4 Eggs

1 Can Pumpkin Puree

1 Cup Vegetable Oil - for the health-conscious you can use the same measurement of apple sauce and it works the same!

2/3 Cup Water

2 Teaspoons Baking Soda

1 1/2 Teaspoons Salt

2 Tablespoons Cinnamon

1 Teaspoon Nutmeg

1/2 Teaspoon Cloves

1/4 Teaspoon Ginger 

1 Teaspoon Vanilla (optional depending on desired flavor)

1 Cup Chocolate Chips (I use dairy-free/vegan ones!)

Baking Instructions.

1. Preheat Oven to 350 Fahrenheit (175 Celsius). Prepare either loaf pans, cupcake trays, or muffin tins. *This recipe can make up to three 7X3 loaves, but I like to mix and match with muffins and loaves of bread!

2. Combine wet ingredients - Pumpkin puree, oil, water, sugar, and eggs (and vanilla if you choose) in a stand mixer and mix through - I used a Kitchen Aid stand mixer with the whisk attachment, but you could also use a handheld mixer.

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3. Combine dry ingredients in a separate bowl - Flour, baking soda, salt, and spices and whisk together until fully incorporated.

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4.Slowly combine the dry ingredients into the wet mixture and mix to combine thoroughly. 

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5. Pour into baking tins until half way full. Top with chocolate chips!

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6. Bake at 350 for up to 50 minutes for a 7X3 loaf pan, about 15 minutes for muffins and cupcakes, and about 30 minutes for smaller loaves. 

7. Let cool + enjoy with a hot spiced chai <3

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Well folks, that's about it! I hope you all enjoy this super easy dairy-free recipe as much as I do! Let me know what you think, any other recipes you'd like to see, and don't forget to follow along on Instagram! Happy autumn! 

Life's Recipes // Self Care + Bread

Hey guys!

The past month has been a lot of up and down, so I'm going to recap on life so far - the good, bad, and the unexpected.

To end summer with, I was recently let go of my dream job, started a self care routine, became more confident in my personal style, dedicated more time to blogging and content creating, found out my grandma was in the hospital, made friends with all the nurses, shopped for flowers on a regular basis, baked eight loaves of bread, ate countless cookies, felt more loved and cared for than I could have ever imagined, and have loved every minute of this crazy life. Also, ate a lot of chocolate chip cookies, but let's be real that's me every month. 

This summer, really this life, is filled with some much change and uncertainty, and I finally feel like I am able to embrace it head on thanks to the overwhelming support from all of you, my family, Patrick, and my friends. Thank you all for being there. Now on to the fun stuff. For the past month I've been really trying to nail down a self care routine that works for me, and do you want to know what I found?? Baking. I've fallen in love with the Great British Baking Show - Paul Hollywood and Mary Berry please adopt me - and have since been baking at least one thing a day for the past week. I've loved actually making something delicious and then giving myself the grace needed to be okay with eating it. Let's be real guys, especially when you're a blogger (but also all the time as women) we are expected to look a certain way, and I have struggled to accept how I look for a very long time - always wanting to be more toned, skinnier, or whatever. But recently, I've been giving myself the self love I've needed. So this is your reminder to try something new, embrace self care, love yourself, and be grateful. On this little month-long journey I've stumbled across some favorite recipes and I'm excited to share them with you.

Paul Hollywood's Ciabatta Bread. Okay guys so I haven't mastered this one yet, but one day I will! Regardless of how the loaves turn out, it's still bread and you know I will be eating it with Nutella on the regs.

One Part Plant's Chocolate Chip Cookies. OMG SO GOOD. Like seriously these are amazing even if you aren't gluten free or dairy free. Try them, love them, eat all the cookies.

What are your favorite recipes to bake?? I'd love some suggestions - let me know if there is something you all would want me to bake next! Also, don't forget to follow along on Instagram! XOXO