Author Archives: Shannon

LÄRABAR: Food Made From Food + Giveaway

Assorted LÄRABAR's
I had first heard about LÄRABAR years ago and I was so intrigued because they are truly a one of a kind bar. Unlike many other snack bars out there, LÄRABARs don’t come with a long list of
ingredients, which is such a relief when you’re just looking for a quick snack! With flavors like Peanut Butter Cookie, Banana Bread, Blueberry Muffin and more, it’s always been tough to choose just one. I appreciate that LÄRABAR makes so many different varieties of their original bars, which also happen to be vegan and gluten-free so a lot of people are able to enjoy them!

Peanut Butter Cookie LÄRABARAs I already mentioned, the Peanut Butter Cookie LÄRABAR has been one of my long-time
favorites. Can you guess what the ingredients are? Literally just dates, peanuts and sea salt…but it’s amazing that it genuinely feels like you’re eating a cookie when you snack on this bar. It’s a lot more satisfying (and far less messy) than just eating peanut butter on a spoon, and it definitely helps curve any cravings for sweets, at least in my experience.

#FoodMadeFromFoodSometimes when I’m feeling a little extra hungry, I’ll take a LÄRABAR and turn it into a full meal. They make excellent smoothie or banana ice cream toppers, and I find that I’m a lot more full when I eat the LÄRABAR with something like a smoothie…as opposed to just having the smoothie on its own. To feel my best, I try to keep my meals and snacks to as few ingredients as possible. With just 2-9 simple ingredients per bar LÄRABAR is something that fits with my daily routine and goals to stay feeling as good as possible.

LÄRABAR Cherry PieSome days are definitely busier than others and I don’t always have extra time to put snacks
together for myself. I always keep a stash of LÄRABAR’s on hand, whether it’s by storing some in my car, purse, or just around my kitchen. Oh and in case you were wondering, LÄRABAR’s Cherry Pie bar has just dates, almonds and unsweetened cherries!


I love how easy it’s becoming to find LÄRABAR at almost any major grocery store, which to me is a sign that things are changing! I always get so excited when I see people snacking on them
instead of other less-healthy options. LÄRABAR was first established to make easy, accessible, and real food available to as many people as possible, and they are doing an excellent job
keeping that passion going!

Real Food Prize PackGIVEAWAY DETAILS: Now, do you want to know how you can enter to win your own Real Food Prize Pack? Just visit Larabar.com, find your favorite bar and comment below which one it is and you’ll be entered to win! You have until February 2 to enter (and the winner will be announced on 2/3), but why wait? Best of luck to all of you!

UPDATE: The winner of this giveaway has been chosen. Congratulations to Christa! Thank you so much to everyone who entered this giveaway, I’m so happy to see how excited you all are about some of my favorite bars. As always, stay tuned for more giveaways in the future!

Compensation was provided by LÄRABAR for this post. The opinions expressed herein are those of the author and are not indicative of the opinions of LÄRABAR.

No-Bake Chocolate Peanut Butter Cheesecake Bites

NO-BAKE CHOCOLATE PEANUT BUTTER CHEESECAKE BITESRecently, I teamed up with Amazing Grass to come up with a recipe featuring their Chocolate Peanut Butter flavored Protein Superfood. Even though the weather is finally starting to cool down, I still wanted to create an easy no-bake recipe that likely uses ingredients that you already have on-hand. An added challenge was making something that was gluten-free, soy-free, oil-free, vegan and obviously tasty! This post was sponsored by Amazing Grass, but all opinions on the product are completely my own. I have a lot of great things to say about it!

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Photo courtesy of amazinggrass.com

I’ve been pleasantly surprised by this new product from Amazing Grass, since it’s not only a protein powder but is also packed with superfoods and other nutrients. The flavor is exactly as it sounds, but neither the chocolate nor the peanut butter is too overpowering. This product does have a little stevia in it, but I found it to be a lot more subtle than other protein powders I’ve tried in the past. When I’m not making no-bake recipes like this, my go-to way to enjoy Amazing Grass is to throw it in a blender with a little non-dairy milk, frozen bananas and ice. The nutrition facts are impressive per serving and you can’t go wrong with this flavor, especially!

img_4044No-Bake Chocolate Peanut Butter Cheesecake Bites
These individual-sized cheesecake bites are a cinch to make and use only a few ingredients. They are gluten-free, vegan, soy-free and even have some hidden fruits and veggies in them! Your friends will be amazed when they find out how simple, yet delicious this recipe is!

Ingredients – Crust:
1/4 cup oats
1/4 cup peanuts
1 Tbs maple syrup

Ingredients – Filling:
1/2 avocado
1 serving Amazing Grass Protein Superfood, Chocolate Peanut Butter
1 small banana
1/4 cup peanuts
2-4 Tbs almond milk

Directions:
1. Place the oats and peanuts in a high speed blender and mix until you get a flour-like consistency. Add in the maple syrup and continue blending until the mixture sticks together.
2. Using a cupcake pan, place the crust mixture into 4 wells of a cupcake pan making sure to press into the bottom of the pan. Place in the freezer while preparing the filling.
3. Put all ingredients for the filling into a blender, and blend until you get a smooth and creamy consistency. Start with less almond milk and add more if needed. Pour this mixture into the cupcake pan on top of the crust.
4. Freeze the cupcake pan with the filling and crust for 1-2 hours so it can set. Remove from the freezer and use a butter knife or something similar to remove the bites from the pan if needed. Allow to thaw for 5-10 minutes before eating and enjoy!

*Note: these are best when enjoyed straight from the freezer. Thawing and re-freezing is not recommended.

Do you have any favorite ways to enjoy protein powder? Have you used Amazing Grass before in the past? Let me know in the comments below!

I Love Amy’s Kitchen Veggie Burgers

Amy's Kitchen Burger SpreadEver since I first went vegetarian over 7 years ago, I’ve been a big fan of Amy’s Kitchen. From their soups to entrees to sweet treats, they have something for everyone. I had the delight in getting to partner with Amy’s Kitchen on this recipe idea post. There’s also a special giveaway happening over on my Instagram starting Wednesday, August 3 that you can enter in to win some great prizes! Continue reading

Amy's All American BurgerOut of all the products I could choose from, the All American Veggie Burger really caught my eye. Not only are these burger patties super versatile, they’re also really easy to find in most stores around me (even Target!). Each patty has 13g of plant protein, and it’s good just on its own! I decided to get a little creative with these burger patties for some great summertime meal options. All you need is a grill, some burgers and a few other options to throw this all together!

Amy's Burger KabobsWhen I think “BBQ” or “summer”, I immediately think of kabobs! This is such an easy method to get in more veggies in a fun way, and the more colorful the better! Here’s what you’ll need to assemble kabobs on 2 skewers:

  • 1 Amy’s All American burger patty, slightly heated to thaw
  • 1 or more bell peppers (any color you like)
  • Red onion, cut into larger-width slices
  • 1 Portobello mushroom cap

To assemble the kabobs, simply slide all ingredients on one-by-one and alternating in any order that you like. For more flavor you can marinate the mushrooms in some soy sauce, however grilled veggies on their own happen to have a lot of flavor! Place in a grill roasting pan or right on the barbecue rack and grill until the peppers become lightly charred on the ends. I like to cook these alongside a cob of corn and grill them at the same time.

IMG_0347I also made a delicious oil-free and gluten-free avocado mayo for some coleslaw to go on the side. Traditional coleslaw works fine, but I’ve been into broccoli slaw for the extra crunch and find it a little easier to chew (also with less time needed to soften the pieces for this coleslaw). Here’s what you need for a side serving of slaw to feed two people:

  • 1 medium, ripe avocado
  • 1-2 tsp lemon or lime juice (depending on how tart you like it)
  • agave to taste (optional, but helps offset the sourness of the lemon juice)
  • 1/4 cup loosely packed cilantro or parsley (also optional, but gives it a nice fresh flavor)
  • salt and pepper to taste

For this mayo, simply place all ingredients in a blender until well combined. If you need to thin it out at all, add a little water at a time. Once it’s ready, immediately pour over 1-2 cups of traditional coleslaw mix or some broccoli slaw (which you can find at most stores, even Target). I recommend chilling this for 30min, because any longer may brown the coleslaw (because of the avocado). Serve as a side dish with some fresh-off-the-grill goodies!

Amy's BurgerAs a less-traditional but still delicious variation on a burger, I love to use some grilled portobello caps to replace the bun. For these burgers, just place a portobello cap and veggie burger patty on the grill until cooked throughout. Carefully slice the mushroom in half (for the two bun halves) and assemble the burger with your favorite toppings. If you like mushrooms, this is a great way to start eating more of them. Plus it looks just like a bun, so you might even be able to trick kids into trying a few bites!

So, I bet you’re wanting to try some Amy’s Kitchen veggie burgers and other meals of your own…well you’re in luck! Don’t forget to head on over to my Instagram tomorrow (Wednesday, August 3) to enter to win some fabulous prizes from Amy’s and other great brands.

Let me know in the comments below, what is your favorite product from Amy’s Kitchen OR what are you looking forward to trying the most?

Califia Farms Denver Brunch

IMG_2993Before I get into the details about this incredible brunch that I was invited to by Califia Farms, I have a few things to go over. Once upon a time I used to actively blog on here…posting product reviews, recipes, interviews and more. Since graduating school and working full-time, I’ve realized just how challenging that can be and I give a lot of credit to people who can balance life and blogging. I can’t make any promises here, but I can see myself sharing at least a few things from here on out to let you know what I’ve been up to. Which leads me to the brunch from this past weekend! Continue reading

IMG_2999Not only was I super psyched about getting to try Califia Farm’s new products at brunch…but this was also a great opportunity for me to meet some other Califia ambassadors, local Denver influencers and try some great food (spoiler alert: it was better than great)! I was first greeted by a giant tub of assorted almond milks and juices. This was the first time I got to try the Matcha, Ginger with Turmeric, and Cali Coco and they made the wait fully worth it. My top favorites are definitely the Matcha and the Ginger with Turmeric — both of which aren’t overly sweet but they are packed with full flavor in each bottle!

IMG_3035The table settings were beautiful and after reading the menu I couldn’t wait to start eating! This brunch was also co-hosted by The Dinner Party Association, which I recently discovered on Instagram! The dishes were all completely plant-based and prepared by Chef Kyle Morgan and Ashlae Warner of Oh, Ladycakes.

IMG_3020The first items our group was greeted with included coffee and other Califia Farms beverages, cocktails and a beautiful toast bar with jams, a nutella-like spread and even Kite Hill cheese. If you haven’t tried it already, the Black & White Cold Brew is my newest obsession, and it comes unsweetened for all those people who don’t like sugary coffee drinks! The Full Shot, another new item is basically a veganized bulletproof coffee. I could see either of these working really nicely with my morning routine. Ok…now, on to the courses!

IMG_3057The first course was a Tropical Ginger Turmeric Smoothie made by Ashlae (aka Oh, Ladycakes). It featured the Ginger almond milk with turmeric and some tropical fruit. I was so impressed with how sweet and smooth this was, it was difficult to savor such a delicious treat! 

Course 2 (made by Chef Kyle) included these Veggie Breakfast Tacos with smoked eggplant, mushrooms, bell pepper, and mango papaya puree. I can say without a doubt that I haven’t had tacos this good in a LONG time. 

Course 3 was very intriguing to me, as a Colorado Grain Mixto with Califia Curry Consomme. It was served as a mason jar with the almond/coconut milk to be mixed in. The grain mixture included sweet ingredients like pecans, cacao nibs and some kind of dried fruit, but with the curry it was just the right balance of sweet and savory!

Course 4 (and by this time I was definitely getting full) was Ashlae’s Vanilla Bean & Matcha Chia Pudding. This dish was the perfect end to this meal, since a lot of us were raving about Califia Farms’s new Matcha almondmilk. She said she’ll be posting the recipe to her blog soon, so I guess we’ll just have to wait patiently for that!

IMG_2980Is there such a thing as table setting envy? Because I definitely have it! A big thank you to Califia Farms, Oh, Ladycakes, Chef Kyle Morgan, photographer Nora Logue, mixologist Lawrence MackDJ Casey Sidwell, Logan House Coffee and all the wonderful people who made this even spectacular! I’m looking forward to seeing what kinds of things Califia Farms has in store for the future, and I can’t wait to get experimenting with their products as a new brand ambassador!

Where in the World Have I Been?

IMG_3072Wow, has it been a while…I’ve almost forgotten how to blog! I noticed that I’ve been getting new followers lately, so I felt that I needed to first say THANK YOU and secondly that I need to be honest with you all. As part of a very long overdue update, I wanted to catch all of you up with what’s been going on with me lately, along with pictures from my latest trip to NYC. Yes, that’s me in the photo above in front of Rockefeller Center (and yes the jacket and other items are 100% vegan “leather). Anyway, here’s what’s happened in the last few months: Continue reading

  1. I graduated college
  2. I moved out of my parents’ house
  3. I started a job at a vegan startup
  4. I stepped my game up with Instagram/Facebook posts and a YouTube channel
  5. I had a change of heart when it came to this blog

IMG_4155Specifically…number 5 is something I want to address, and it honestly relates to everything else that I’ve been going through lately. First of all, everything is GREAT…in fact better than it has ever been! Lately though, I’ve been finding that blogging here was just something that I did to pass time. I didn’t really enjoy it as much as the other projects that I’ve been working on lately. There are so many great vegan bloggers out there who are doing it full time, and I really appreciate all the effort that they’re putting into it. I haven’t had the time nor the motivation to do a full review, interview or other post on here in quite some time. However, I do feel really good about pursuing other outlets such as cooking classes, vegan meetups, and just joining local friends for dinner and visiting new places around Colorado.

IMG_3089The truth is, my strengths do not lie in blogging. But they do lie in being creative and helping other people with the knowledge that I have (in design, for instance). As someone who was blogging completely for free with whatever spare time I had out of school and working, it has come to a point where I just can’t do it anymore. I think you have to do what you love, and if you don’t love it…it shows in your work. However, that doesn’t mean that you can’t follow along my daily posts on places like Instagram, Facebook and even Snapchat (anotherhungryv). Hopefully YouTube will get some more attention from me as well, but I can’t promise anything just yet.

IMG_3965As for my job…I am excited to announce VeganTravel to you all. I’ve been part of this project since the beginning of June, and I’ve worked hard to be able to help bring this site to you and many others. If you want to keep up with my other (more frequent blogs), feel free to check them out here. Just a warning that they’re less about food and products, and more about places I’ve been recently like Scotland and New York. I’m also freelancing as a designer on the side, and you can check out my work here. This post isn’t intended to be an advertisement for myself, but if you are in need of some work feel free to contact me. I’d love to help out!

IMG_4261Anyway, this post is mostly to say THANK YOU for being an avid follower of my blog…or for reading this post alone. You all totally deserve an update and I apologize for taking so long to catch you up on things. This isn’t so much a farewell, but rather a “things are looking up, and I’m excited to share new adventures with you”. I hope you will continue to keep up with my updates on VeganTravel, facebook and instagram for now. I wish the best of luck to all of you, wherever you may be in your lives right now. Keep spreading the messages of kindness, compassion and joy wherever you are.

The Vegan Roadie – Interview

TheVeganRoadieAnother interview has made its way to Another Hungry Vegan! This time, I got to learn more about Dustin Harder, AKA the Vegan Roadie who recently traveled through Denver for an episode of his webseries. Dustin is a well-seasoned traveler (no pun intended), and he made it his mission to show how easy and fun it is to eat vegan around different parts of the United States. Read on to find out how his love for travel and living a compassionate life work in harmony to encourage others to go on their own vegan food journey. Continue reading

1. What made you decide to start the Vegan Roadie?
I have been traveling on and off for work for the last 10 years. My partner watches a lot of HGTV and The Food Network. When it was on in the background, I started getting very frustrated and equally disgusted at the show “Diner’s, Drive-In’s and Dives”. The fact that so much money and effort goes into showcasing food that has a detrimental effect on America was mind blowing to me. Beyond that, I was discouraged when I traveled, often when I typed “vegan” into yelp a steak house or something of that nature would come up, random things like that. During my time in the Chef’s Training Program at The Natural Gourmet Institute in NYC I had a light bulb moment and made a commitment to myself, when I went out on the road next I would create a road map across America for the Vegan and Veg-Curious, and that was how The Vegan Roadie was born. I’m committed to making this resource, vegans and non vegans need to know what wonderful things are being created without animal products or by-products and where to get them. 

2. What has helped you to stay vegan over the years? 
It used to be weight and health. As time has progressed and as any good vegan does, you do your research. I have learned about our food system and like anyone who has a heart, I’m truly disappointed and saddened. Those feelings shifted into fuel to make the right choices for myself and the environment to be the best me I can be, and that means being vegan. Immersing myself in the cooking aspect has also been very helpful, and fun! It’s a different world full of so many new and exciting possibilities, that keeps me going. 
 
artichoke3. What’s your best advice for vegans who are afraid to travel? 

Prepare and get excited! Now more than ever there is a stimulating and very abundant vegan scene on the Horizon with Chef’s coming out of the woodwork to show the world how innovative, delicious and down right mind blowing plant based cuisine can be. Take advantage of your resources, google stuff like a mad man (or woman) before you go somewhere and get excited about their menu’s! If you find yourself lacking vegan options, be sure to get a hotel with a fridge and stock some staple items you know will keep you satiated. Did I mention prepare? You know you are vegan, the rest of the world doesn’t, you can’t blame anyone but yourself if you find yourself hungry.

4. What has been the most memorable experience while filming for the Vegan Roadie?
I did a demonstration in OshKosh, WI for an audience of all carnivore’s. I made a pasta with a cashew garlic cream sauce from Chloe Coscarelli’s “Chloe’s Vegan Italian Kitchen” cookbook, instead of mushrooms I used Field Roast brand artisan grain meat. A woman came up to me after and said her daughter had become vegan and she wanted to support her, she felt after my demonstration she could go home and make something her entire family would love, including her “meat and potatoes husband”, and she could support her daughters choice. It’s memorable to me because I was in Wisconsin, this was a tough crowd. This woman said she felt discouraged and now saw that it can be easy. That meant a lot to me, made me feel I was doing something right! That kind of stuff keeps you going on a journey like this.

VR_45. Who are some people who’ve inspired your journey to become vegan?
My initial inspiration came from reading “Skinny Bastard” by Rory Freedman and Kim Barnouin. I strongly recommend that book to anyone curious about a vegan diet and what it offers. As for a specific person, I worked in the test kitchen of Chloe Coscarelli and her spirit and positive attitude forever is ingrained in me, she sees the positive light in everything and sort of spreads that energy around, it’s lovely. Chef’s Rich Landau and Kate Jacoby of VEDGE and V Street in Philadelphia are a huge inspiration in that every place I visited when in Philly had the most amazing things to say about them and their contribution to their community. It was unanimous among the Philly Vegan Business owners that their business was better because Kate and Rich, both established in their own right, took the time to stop in and work with people on their menu and offer insight when it was sought out, that’s amazing, they are very busy people! Robbie Tucker and Lauren Loomis of Lulu’s Local Eatery (St. Louis, MO) stick out in my mind for their commitment to grow as much as they can on their own for their restaurant and cut down on waste, and they are just a stellar couple on the crusade to better the world through compassionate eating and living. I think I have to stop the list now because I could really go on and on, I have met so many fantastic, uplifting and inspiring people in the last 10 months alone. These are just a few of the people that have inspired me to become and stay vegan.

6. What inspires you to travel?
I have always enjoyed traveling. Early in life I knew I wanted to tour as an actor, I did that. Now I want to tour to help educate those curious about a plant powered lifestyle and create a resource for vegans across the country to travel with ease. I also want to entertain and engage, not preach, about how inventive and fun plant powered food is! What better way to do that than travel the country and meet some of the master minds behind it all?

7. Favorite place you’ve visited so far?
Austin, TX. It is a Vegan’s playground! Denver was also awesome, the whole vibe had me and my partner considering our next move for our home base.

IMG_5783(1)8. What has this journey taught you about being vegan in the United States?
That it’s easier than one would think, most of the time. That the vegan community, for the most part, is very nurturing and supportive of each other’s efforts to mainstream veganism. And also, as I said before, to be prepared. While I have stumbled across so many vegan gems, there have been a few cities that are rough but if you are prepared you can make it work. Also, talk to business owners, often if you suggest a way to make something vegan an owner will more than likely take that into consideration and offer it to the general public as that is simply good business. I met an amazing woman in Jacksonville, FL who has single handedly changed her communities standards by simply going into establishments and using her natural southern charm to educate owners and chef’s of what their options are to create vegan choices for their patrons. You can check her out on Facebook at “JAX Vegan Love”

9. What is a go-to, favorite meal of yours to prepare? 
The previously mentioned pasta with garlic sauce from Chloe Coscarellis “Chloe’s Vegan Italian Kitchen” as a main dish. My own recipe for a Caesar Salad at www.veganroadie.com. And Chloe Coscarelli’s “Vegan Cookie Dough Truffles” (recipe available on her website www.chefchloe.com), always a crowd pleaser.
 
10. Where are you off to travel to next? 
Dallas, Charlotte, NC & Hershey, PA will wrap up the first Vegan Roadie Tour. Then it’s back home to New York City to further my education with the Professional Plant-Based Certification course offered by Rouxbe Online Cooking School and to start raising funds and mapping out the route for the second Vegan Roadie Tour. I’m also working on another web series, “OMG! That’s Vegan!?” that will be out in the fall. In the mean time, check out episode 1-8, including Denver (episode 8) on The Vegan Roadie YouTube Channel. Our final episode for Season One featuring the San Francisco Bay Area will be out July 14th.
 
So, a big thanks to Dustin for working on this interview with me! You can keep up to date with his adventures on Facebook, Twitter and Instagram @TheVeganRoadie. Don’t forget to check out his webseries and subscribe to his YouTube while you’re at it!

Madecasse Chocolate Bars

A review of Madecasse Chocolate Bars, vegan high-quality dark chocolate that is sourced sustainably and tastes like no other chocolate out there. I’m in love with chocolate and I’m not afraid to admit it! I don’t know if you knew this, but Madecasse makes a line of high quality chocolate bars (most of which are vegan), plus a line of other products like vanilla extract and chocolate discs that I have featured in recipes on this blog. One of the reasons why Madecasse’s chocolates are so tasty is because they are made with heirloom cocoa, known as some of the world’s last genetically pure cocoa. I am so thankful to Madecasse for sending some samples of their products to try out, that I went and purchased a few of their other items. What can I say? I just wanted to give a lot of new chocolate bars a try! Continue reading

A review of Madecasse Chocolate Bars, vegan high-quality dark chocolate that is sourced sustainably and tastes like no other chocolate out there.One of the first flavors that got my attention was the Salted Almond. This bar is made with 63% pure Madagascar cocoa and the full list of ingredients is cocoa beans, almonds, sugar, cocoa butter, soy lecithin, sea salt. The bars have a really fancy appearance, with the crushed almonds showing up right on the back outer size. Sea salt, sugar and chocolate make excellent companions in a dessert and this chocolate bar is just further proof of that!

A review of Madecasse Chocolate Bars, vegan high-quality dark chocolate that is sourced sustainably and tastes like no other chocolate out there.Something that really stood out to me about Madecasse was their story. The founders of the company were Peace Corps volunteers in Madagascar, where they became inspired to start making chocolate there. By making the chocolate in Madagascar, they have been able to provide income to its residents while empowering local cocoa farmers. Through sustainable cocoa farming, the ecosystems of the land have been preserved-and this isn’t something that is common along many famous chocolate companies. You can learn a little more about their awesome story right here.

A review of Madecasse Chocolate Bars, vegan high-quality dark chocolate that is sourced sustainably and tastes like no other chocolate out there.Speaking of sea salt…here we have the Sea Salt & Nibs bar. This one is also made with 63% dark chocolate with cocoa beans, sugar, cocoa butter, soy lecithin and sea salt. This is Madecasse’s most popular bar, and I can tell why! Its taste is pretty similar to the Salted Almond bar, until you get to the cacao nibs which add an excellent crunch and a new depth of rich chocolatey flavor. If you aren’t sure which bar to get first…I would highly recommend this one!

A review of Madecasse Chocolate Bars, vegan high-quality dark chocolate that is sourced sustainably and tastes like no other chocolate out there.Another super tasty bar…the Toasted Coconut. This one has a slightly darker chocolate taste thanks to the 70% cocoa content. However, the tastes are well-balanced between the rich cocoa and the sweet toasted coconut. Even with the coconut flakes on the outside, the inside of this bar is still nice and smooth. Though I love to share my chocolate, this is one of those bars that I would probably keep all to myself!

A review of Madecasse Chocolate Bars, vegan high-quality dark chocolate that is sourced sustainably and tastes like no other chocolate out there.The Cinnamon & Chili Pepper was a surprising treat! It has just the right amount of “kick” to it, and the little pieces made it a lot more manageable in terms of spiciness. I’m not sure if Madecasse still sells this bar because it’s not on their website, but I was able to find it from another seller. If you can get your hands on this bar, it’s definitely worth a try!

A review of Madecasse Chocolate Bars, vegan high-quality dark chocolate that is sourced sustainably and tastes like no other chocolate out there.I managed to get my hands on Madecasse’s seasonal bars-including their Winter Spice and Peppermint. Unfortunately these bars melted in the summer heat, so they didn’t photograph that well, but I can assure you that they would’ve looked just as gorgeous as the other bars. I found the Winter Spice a little similar to the Cinnamon & Chili Pepper bar, with a warming cinnamon and chocolate combo. The Peppermint bar, however was the clear winner in my opinion between the two. It didn’t feel out of place for me at all to enjoy the peppermint bar in the middle of the summer because chocolate and mint are delicious all-year-round.

A review of Madecasse Chocolate Bars, vegan high-quality dark chocolate that is sourced sustainably and tastes like no other chocolate out there.Last, but not least…the bar of all bars. 80% Coco is for all those true dark chocolate lovers out there, who like nothing but the best. A warning when it comes to all of these bars…savor them and make them last! These are not the kinds of chocolates that you eat all at once. The flavors are all so rich that even the smallest of bites is enough to satisfy your chocolate cravings. 

Now, are you curious where to get some of these incredible bars for yourself? Check out Madecasse’s website to purchase some of their products. Or…keep your eyes out at your favorite local natural foods market and see if you can find these in the chocolate aisle. The beautiful packaging isn’t easy to miss, and you’ll be glad you don’t have to wait the shipping time. Have you tried Madecasse before? Which flavors are your favorite? Or, which are you just dying to try ASAP?

Amrita Bars

Review of Amrita Bars on anotherhungryvegan.comYou wouldn’t believe the amount of things I’ve been up to lately. With just having recently moved, starting a new job and doing other work in my spare time, the days just don’t seem long enough. At times like these, I’m really grateful to have easy “grab and go” foods like fruit, nuts and seeds, and energy bars. Of course, that’s where Amrita comes in! Amrita makes a lot of unique-flavored nutrition bars, that not only taste great…they are also made with really high-quality ingredients. As their name would suggest, they are made out of dried fruits, seeds and other gluten, dairy and soy-free nutritious foods. Are you curious about these bars and what flavors you would like the most? Read on to find out!
Continue reading

Review of Amrita Bars on anotherhungryvegan.comThe first bar I tried happened to be the Apricot Strawberry. When I first opened the package, the smell actually reminded me of a PB&J sandwich (despite being completely free of peanuts and gluten). I think I was picking up the sunflower seeds and tahini, which often give off a rich and nutty flavor. Once I tasted the bar I could taste the apricots as well as the strawberries and dates mixed in. I couldn’t taste the chia flour or brown rice and they didn’t seem to affect the texture at all. Overall, I would say this was a great bar to start out with!

Review of Amrita Bars on anotherhungryvegan.comI’m not sure what paradise would taste like, but it must be something like this Pineapple Chia bar. First off, with it being summer I find that these bars all have really appropriate flavors. Along with pineapple, this treat also contains cranberries, sunflower and sesame seeds, chia seeds, coconut and brown rice protein. It’s great that a little bar like this also has the benefit of omega 3 and 6 essential fatty acids, along with 4g of fiber and 7g of protein!

Review of Amrita Bars on anotherhungryvegan.comOne of my favorite bars, not surprisingly, was the Apple Cinnamon. This seriously tasted like apple pie in bar form. What I love about Amrita bars is that you get so much fresh flavor, and all without added sweeteners other than the ones in dried fruit. I find that these bars are similar in texture to Larabars, but the combination of seeds, brown rice protein and dried fruit makes them a lot more filling. These definitely are more of a snack than a meal replacement, but they are really satisfying in-between meals!

Review of Amrita Bars on anotherhungryvegan.comAnother fun, tropical flavor is the Mango Coconut. When it comes to dried fruit, mango and coconut are some of my favorites for their ultra-sweet flavors. Because this bar is also balanced with a mix of seeds, you don’t get as much of a sugar rush as plain fruit can often deliver for some people. This bar would be also be delicious if you blended it into a smoothie (seriously), or if you cut it up and placed it on top of a smoothie with banana, mango and coconut.

Review of Amrita Bars on anotherhungryvegan.com
I was worried that the Cranberry Raisin bar might be a little sour, but I think it was another winner! The texture reminds me a little of an oatmeal raisin cookie and I’m not complaining! I notice that many of the bars are made with similar ingredients, but with the addition of the special dried fruits they really take on a unique taste. Plus, they don’t make a mess when you eat them and are very portable and for a snack that also happens to be raw.

Review of Amrita Bars on anotherhungryvegan.comLast but not least…the Chocolate Maca bar. Where oh where do I begin with this one? Cacao and maca are an incredible combination,  and this bar proves that. These superfoods are great for giving you energy as well as helping with hormonal issues. Another fantastic thing about this chocolatey bar is that it doesn’t melt in the heat, unlike many energy/protein bars made with chocolate. Though the flavor sounds more like a sweet dessert, this actually makes a great morning or mid-morning snack. Instead of reaching for coffee or energy drinks, I would recommend picking up one of these instead.

So, did hearing about all the different bars entice you? I hope so! If you’re curious where you can pick up some super tasty and nutritious Amrita bars for yourself, visit their store locator. You can also add some to your cart when you shop on their online store, either way I hope you can enjoy the bars for yourself. If you’ve tried these bars before, let me know which are your favorite or which flavors you want to try next!