Wishing you a happy, colorful autumn from New Mexico! This summer has broken records for heat worldwide, and my skin is showing it. With the current challenges we are all facing, never before have we needed more lush, loving self care. So here we go. I’ve been busy perfecting this WHIPPED BODY BUTTER with a…
Author: Anna
Author and owner of Butter In Bloom, a recipe journal and gardening blog.
My vegan protein bars are better than what you’re buying: want Pumpkin Cranberry or Dark Chocolate PB?
Oh, life before COVID: come back with me to a time when we traveled for fun. Last winter was a gorgeous one, with epic snowpack and great weather to enjoy it. We got up to Colorado several times to snowboard and ski before the pandemic hit. Memories from trips like this–and these AMAZING vegan protein…
Upcoming fall recipes: my sourdough bread, coconut corn chowder, collard green wraps, and aquafaba macarons!
Happy end of summer! It has been quite a busy one for us–moving to Albuquerque has meant a new job, new home, and, to top it off, a new puppy. While that hasn’t meant that I’ve stopped working on exciting recipes to share, it does mean that I’ve fallen behind on posting them for you….
Building resiliency in the kitchen: Make your own tofu
As an ER doctor, I haven’t gone anywhere but to work for 16 days and counting. I’m self-isolating because I know that because of my exposure to sick patients, I am at risk of infecting others if I go to public places, including the grocery store. Of course, I could also become sick from public…
An Ode to Oat Mylk: My Creamiest Homemade Version of “Oatly Barista Oat Milk”
I have come to a big realization and it’s changing the way I cook, in the form of an ode to oat mylk. Let me explain. Although I’m vegan–a choice I made to do the best thing for the planet–a typical grocery haul of produce, nut mylk, tofu, grains, and pulses can easily rack up…
More (plant-based! delicious! creative!) changes coming soon…
A very Happy Valentine’s Day weekend to you! I’d like to share some updates and changes to expect shortly here at Butter in Bloom, my plant-based kitchen blog. As many of you know, I’ve been plant-based for years, with occasional treats that may include dairy or eggs while traveling or perfecting a classic technique. For…
Oh hello, summer: Vegan Apricot Tangerine Cheesecake Slices
Here in El Paso, summer does not creep up on us–it pounces. The gusty spring days, random hailstorms and chilly high desert sunsets suddenly open up into that first morning walk which for me marks the beginning of summer. When I wake up and take the dog out first thing in the morning and it’s…
Treat Your Awesome Self Every Morning: Carrot Cake Overnight Oats. YES!
Because sometimes, when you’re prepping meals ahead of time to eat healthily, but maybe home from work a little late, still making sure you’re working out enough, also being your most vibrant self, still need to wake up early tomorrow, and finishing everything else you’ve gotta do today…you want carrot cake for breakfast tomorrow morning….
Yes to cookies, no to dishes: Vegan Almond Chocolate Chip “One-Fork One-Bowl” Cookies
Although I have been known to spontaneously gather up a group of friends, a bottle of champagne, and make croissants together on a Monday night (and may have literally done that earlier this week, with awesome results), sometimes I feel lazy. But I want cookies. Enter this recipe: you will use only one bowl and…
I like my cookies black just like my coffee: Black and White Chocolate Mocha Macarons
WHAT?! It’s an activated charcoal dark chocolate espresso French macaron sandwiched with vanilla bean white chocolate buttercream and a surprise hidden filling of dark chocolate espresso ganache. I know. It’s a lot. But let’s do this. ***Sidenote: This recipe is not vegan, but perfecting non-vegan macarons was step one for me to begin on my…
butter in bloom: my plant-based kitchen 