Share & Swap: Sprinkles and Skirts + RECIPE

Happy Saturday, cuties! Are you ready to fall in love with a new blog? Of course you are ;)

We are so excited to feature Colleen from Sprinkles and Skirts. Love her story and her contagious optimism. Oh, and I think I fell in love with her when she posted this Brownie Batter Smoothie Bowl. This girl knows her way to my heart! Okay, before I embarrass myself any further, I am going to let her take it away. Wait until you see the vegan donuts at the end… oof. Enjoy!

The Interview

Bianca: Tell us a little about your blog and how/why you started.
Colleen: My blog is a little big of a hybrid. I started it (fairly recently!) because I moved to New Jersey by myself to complete a year-long predoctoral internship in clinical psychology. My thoughts during the first week of my internship went something like this: “No classwork? No research? No husband to talk to after work? What am I going to doooo???” Out of this anxiety and desire for a focus, my blog was born. I really just like to focus on all of the beautiful parts of life- food, clothing, positivity (more food), sunsets, and exercising. I definitely focus the majority of my posts on food. I am passionate about eating for both taste and health.

My view on baking/cooking is a little unique. This is because food has been both a source of incredible happiness in my life, but also incredible sorrow. This is due to the fact that I developed an eating disorder during high school. Anorexia stole all of my joy for four years. During this time, food was the enemy. Fat and calories haunted my dreams, and most of my meals involved chopping up a raw vegetable and dousing it in hot sauce. I was lucky because I had the opportunity to receive treatment, which saved my life. After choosing recovery, I cautiously began dipping my toes into the world of cooking and baking once again. I began preparing food for the week on Sundays (so that I wasn’t able to use the excuse “I just don’t have anything to eat. *shrug*) with simple recipes provided for me by my dietician, and found that preparing this food was not only tolerable, it was fun! The fire just kind of took off from there. Since this time, I have been experimenting with a largely plant-based diet. My husband is lactose intolerant, so dairy is out of the question, which makes vegan cooking very appealing!

I do not follow any strict rules, and do not consider myself to be vegan, gluten-free, paleo, or anything else that puts set restrictions on my diet because of my past history. However I have found that, for me, plant-based recipes tend to make me feel more happy and healthy. Hence many of the recipes that I choose to post are vegan-friendly.

colleen

B: Who or what inspires you?
I have been truly inspired by other bloggers who experiment with recipes. I love blogs that focus on spreading the message that healthy eating doesn’t have to be boring, and can actually totally be delicious! I am also inspired by my patients. I provide therapy to individuals suffering from eating disorders, and I am inspired every day by their bravery and perseverance in the face of this devastating illness.

B:What is your favorite dish to make?
C: I would have to say it’s a three-way tie between pumpkin donuts, any cupcake, and the kale-carrot muffins that I posted on my blog. (Can you tell I like to bake more than I like to cook?)

B: What you do for a living is pretty inspiring (and I am sure tiring!) Tell us a little about it.
C: I am a therapist in an inpatient eating disorders treatment hospital. I provide individual and group therapy to those suffering from anorexia, bulimia, and binge eating disorder. It’s definitely a job that takes a lot of energy, enthusiasm, and patience. It requires that I practice good self-care, because how can I help others if I don’t care for myself? Though I am often exhausted at the end of my days, I wouldn’t have it any other way. I love, love, love being a therapist, and consider it a blessing when others choose to confide in me and trust me with their secrets and demons.

5 Fast Facts About Colleen:

  • Delicious Dish: Right now I’m crushing on all of the beautiful smoothie bowls people are posting! So many different options!
  • Choice Veggie: Sweet potatoes
  • Choice Fruit: Bananas
  • Style Muse: Ashley Olsen, Sienna Miller, and 10 million others…
  • TV Binge: New Girl

Pumpkin Donut Recipe

donuts

  • 1/2 tsp apple cider vinegar
  • 6 tbsp almond milk
  • 1/2 cup pureed pumpkin (Canned works fine)
  • 1/4 cup sugar
  • 3 tbsp unsweetened applesauce
  • 2 tbsp lightly packed brown sugar
  • 2 tbsp Earth Balance (or other non-dairy butter substitute), melted
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1/2 tsp kosher salt
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat pastry flour

Cinnamon Sugar:

  • 1/4 cup melted Earth Balance (or other butter sub)
  • 1/2 cup sugar
  • 2 tsp cinnamon

To make:

  • Preheat oven to 350F.
  • Grease donut pan with coconut oil spray
  • In a large bowl, whisk together the vinegar, milk, pumpkin, sugar, applesauce, brown sugar, and melted Earth Balance.
  • Sift in in the dry ingredients (baking powder, baking soda, spices, salt, and flours). Mix until just combined.
  • Fill donut tins 3/4 of the way full.
  • Bake for 10-12 minutes at 350F or until they gently spring back when touched.
  • Let cool for a few minutes. Then place on cooling rack for another 10-15 minutes.
  • Cinnamon Sugar: Melt Earth Balance in a small bowl and dip the cooled doughnuts into butter one at a time.
  • Transfer the dipped doughnut into a bowl with the cinnamon sugar and coat.

Apple Donut Recipe

For the apple donuts, just sub in 2 peeled and grated macintosh apples for the pumpkin, and add an extra three tablespoons of apple sauce!

Apple Donut Glaze:

  • 1 ½ cups powdered sugar
  • 2 ½ Tablespoons almond milk
  • 1 teaspoon melted earth balance spread
  • 1/4 teaspoon vanilla extract

How good do these look?! So so happy to share them with you – thank you Colleen! You’re awesome! xx Bianca & Sara

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