Yummy

Oh I didn’t realise that with B12great video ❤

Wait … you use a whisk to mash the potatoes 👀 I didn’t even think that was possible

The fitness motivation is high … I’ve been getting back into the gym sessions recently ❤ slowly getting back to some kinda routine that I used to do

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What's your favorite way to do a "health reset" ? :)

Hi Brenda

DAIRY FREE MASHED POTATOES INGREDIENTS 8-10 medium yukon gold potatoes 1 cup melted earth balance dairy free butter 1 tsp sea salt 3 tbsp unsweetened almond milk sprinkle of black pepper INSTRUCTIONS 1. Boil about 8 cups of water in a medium pot. Enough water to cover the potatoes. 2. Wash potatoes, peel, and halve the potatoes. 3. Add the potatoes to the boiling water and allow to cook for 10-15 minutes until fork tender. 4. Drain potatoes then add them inside a large bowl. 5. To the bowl add 1 cup melted dairy free butter, 1 tsp of sea salt, 3 Tbsp unsweetened almond milk. 6. Whisk the potatoes until creamy fluffy consistency. Sprinkle black pepper to garnish. Enjoy!

I used to play the guitar back in highschool had classes in it and it just disappeared from my life as I got older which sucks...but never an electric guitarI Even played the flute. But I was in the chorus and dance dEpartment hence why I went into acting lol...your guitar is beautiful. Lmao on the sushi...omg I would of been pissed cause I dont have soy sauce at home lol. love the candles and the bows are cute. omg and I just remembered I have an old guitar stored at the back of my closet...this video has been missing my past lol..

i did not know that you are a musician dear brenda! so it was really lovely to get to know this about you :) im currently looking for a church singer hehe for our wedding, awe it would have been lovely to have you !! :) oh my goodness i am not ready to see spring decor yet!! i absolutely love the bag that you got, that is so cute!!! love the bows that you got !!

VERY BERRY SMOOTHIE Author: Brenda Edith INGREDIENTS - 1 Cup Frozen Mixed Berries - 1 Whole Frozen Banana - 1 Cup Sweetened Soy Milk - 1 Tsp Flaxmeal - 1 Tbsp Almond Butter - 1/2 Cup Spinach/Kale Mix - Scoop of Vanilla Protein Powder - 3 Tbsp Water or 2-4 Ice Cubes INSTRUCTIONS 1. Put all ingredients in a high speed blender. Blend until desired consistency. For a thick smoothie add less water, and more ice. For a thinner smoothie, skip the ice and add a splash of water. Enjoy! NOTES - Do not skip the frozen banana it’s a must to achieve that “juice bar” consistency. - If you like your smoothie sweet add 1 tbsp of Honey or Agave Syrup. - For the greens use either a mix of spinach/kale. Or choose one leaf. - For the mixed berries medley, this prevents the smoothie from going dark brown from the greens. So if you enjoy a vibrant colored smoothie, do not skip the mixed berry medley for this smoothie.

We have to get that guitar!!!!!! It sounds really good

New subscriber excited to support you ❤

Awwww I love that you play the guitar 🥰 The church bag was well loved as I would say ❤ but the new one is cute! Also the new bows im in love! I really enjoyed this vlog and just learning more about your life with church too 🥰

Yay looking forward to this 🥰🥰❤

Enjoyable Vlog As Always Brenda and I am so so so happy that you have posted a New Vlog💖

Loved this!

RECIPE EASY BAKED CHICKEN Author Brenda Edith INGREDIENTS 3 boneless skinless chicken breast 1 medium lemon 1/4 + 2 tbsp olive oil 1 tsp granulated ground garlic 2 tsp dried oregano 1 tsp sea salt INSTRUCTIONS 1. Pre-heat your oven to 400 degrees Fahrenheit, carefully fillet each chicken breast into 2-4 thinner cutlets. (or use 3-5 thin cut chicken breasts). 2. Place the sliced chicken inside an oven safe pan dish and season one side of the chicken with 1/2 tsp of granulated ground garlic, 1 tsp of crushed oregano, 1 tsp of sea salt, and pour 1/4 cup + 2 tbsp of olive oil, flip the chicken and repeat the seasoning steps, but do not repeat the olive oil step. 3. Once both sides of the chicken is evenly marinated, cover the top side of the dish with foil. Poke about 3 one inch slits so that the steam can escape, if you poke too many slits the chicken will dry out. 4. Bake your chicken for 30 minutes, depending in your oven check the chicken at the 20 minute mark. Always use a meat thermometer to check for an internal temperature of 165 degree Fahrenheit to ensure the chicken is fully cooked. 5. Serve the chicken with a side of roasted squash, onions, cherry tomatoes, and roasted potatoes. Enjoy! NOTES I try to minimize the dishes that I use when I cook. This is why I mix the chicken inside the pan dish, but an easier way to make sure the chicken gets all the marinade is to put it inside a bowl and mix it up in there, or shake it inside a ziploc bag. Our favorite side dishes with this warm greek inspired chicken is roasted squash, onion, cherry tomatoes, and roasted potatoes. Be sure to drizzle the chicken breast with the juice from the pan, and when you store your chicken, store it with the juice so that it warms up well.

i missed your videos so i was really happy to see a new video from you dear brenda! i love your morning routine, i am going to the gym and i do that machine sometimes. i loved seeing your grocery haul :) your reaction to dried mango, thats interesting! that dinner looks amazing!! i LOVE roasted veggies, before my parents used to boil most vegetables but now we love roasting them! i love a deep clean the satisfaction after is worth it!

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I love sprouts. I’ve been wanting to try the annnies Mac and cheese so much better for you. Watermelon is a must. Your dinner is so healthy looks perfect. Loved your vlog!

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Welcome back brenda

Yayyy!! Finally Finally After a long long time Brenda is back with a another new vlog and I really really missed your vlogs so so much May God Bless You Always Always sending you lots of love to you💗✨🥹

Классное видео! Ваши советы по макияжу бесценны! Отличный шопинг и вкусный куриный суп! Мне все понравилось! Спасибо, что поделились!

I know so sad that Halloween is not what it is to be. Sprouts looks great. OMG those chocolate bombs! Curious to see how the pie turns out. Personally I don’t like shorts. If I want to watch quick vertical content I have IG and TT for that. I don’t a third platform doing the sane thing. Oooo a pumpkin pie smoothie nice! Wish I could speed clean IRL. 😂. Your workout looks excellent oh I love getting Christmas decorations. Oooo nice calendar. . Awww the petting zoo looked so fun. Loved this and yup subbing keep it up! 👍❤️🥰

Beautiful sharing my dear new friend 💞💞💞 Big Big Big like 💕💕 Thanks for sharing 💐💐 Stay connected dear

Nice 💓💓💓 Iam from India

One-Bowl Chocolate Chip Banana Muffins Author: Liv B INGREDIENTS 2 bananas, mashed 1/3 cup vegan butter or coconut oil 3/4 cup sugar 1/4 cup almond milk 1 tbsp ground flax + 3 tbsp water 2 cups flour 1/2 tsp baking soda 1 tsp baking powder 1/2 cup (or more) dairy-free chocolate chips INSTRUCTIONS 1. Mix the ground flax seed and water together and set aside. Preheat the oven to 350 F. 2. Mash the bananas in a mixing bowl. 3. Add the vegan butter, sugar, almond milk and ground flax mixture and stir well to combine. 4. Add the flour, baking soda and baking powder and stir well to form a thick batter. Add the chocolate chips and stir until just combined. 5. Line a muffin tin with muffin papers. Scoop the batter to fill each cup (you should have enough for 12 muffins). 6. Bake for 22-24 minutes until golden brown. Allow to cool slightly before removing from muffin tin. PERSONAL MODIFICATIONS **Next time i would definitely use spotty ripe bananas, because as mentioned i would have loved more of the banana flavor in here.

Loved this vlog ❤ the pumpkin pie smoothie looks so good!

I tried these and they are so bomb !

Quick Vegan Shortbread Cookies (5 Ingredients!) Author: Olivia Biermann INGREDIENTS 1 cup vegan butter, softened (or margarine like Becel) 3/4 cup powdered sugar 1 tsp vanilla extract 1/4 cup corn starch 1 1/2 cups all-purpose flour, sifted INSTRUCTIONS 1. Preheat your oven to 350 F. 2. In a large bowl, or the bowl of a stand mixer, cream the butter and powdered sugar until smooth and fluffy. 3. Add the vanilla extract, corn starch and half of the flour and whip until light and fluffy. Add the rest of the flour and make sure to mix until it comes together into a smooth dough. 4. Roll the dough into small balls, about 1-2 tbsp each, and place on a cookie sheet. 5. Use a clean fork to press down each cookie to flatten them (see video below for reference). 6. Bake for 12-14 minutes. 7. Allow to cool on the cookie sheet slightly before placing on a wire rack to cool completely. Store cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. Find it online: itslivb.com/2019/12/18/vegan-whipped-shortbread-cookies/

i love this dear brenda, always enjoy your videos and the way you edit. your videos are always one of my fave to watch !! i love the different bits of christmas decorating but my fave is definitely the tree. but next year i wish to change the baubles cos i feel there too small for my tree haha - lets say that luke doesnt agree with this that we have to go buy new decor!

Gingerbread omg ! Yay ! Thanks miss Edith for sharing this delicious recipe 🤶☃️⛄️🎄🥛🍪🍵☕️

Tis the season to be jolly fa la la la la lalalalaaaaaaaa

Recipe must try yall ! I tried it and I love doing this recipe during this season ❤

RECIPE BY JENNE CLAIBORNE SWEET POTATO SOUL COOKBOOK a.co/d/9JlciCg

Wow delicious !

RECIPE BY ANGELA LIDDON "OH SHE GLOWS" INGREDIENTS 1 1/3 cups raw almonds, processed into almond meal (about 1.5 cups almond meal) 1/4 cup brown rice flour 2 tbsp ground flax 1/4 tsp + 1/8th tsp fine grain sea salt 1 tsp aluminum-free baking powder 1/2 cup raw almond butter (see note) 1/4 cup + 3 tbsp pure maple syrup 1/2 tsp almond extract 5-6 tbsp raspberry jam approx 1/3 cup shredded coconut, for rolling DIRECTIONS Preheat oven to 350F and spray a large baking sheet with oil, use a silpat mat, or line with parchment paper. If making almond meal, place raw almonds into a high-speed blender. Process on high speed until a fine crumb, making sure not to process too long or the oils will release. Alternatively, you can use store bought almond meal. In a large bowl, whisk the dry ingredients (almond meal, rice flour, ground flax, salt, and baking powder). Use your fingers to break up any clumps of the almond meal. In a smaller bowl, mix together the almond butter, maple syrup, and almond extract. Add wet mixture to dry mixture and stir until combined. Shape dough into balls (about 1.5 tbsp or so). If dough is too sticky, place in the fridge for 15-20 minutes to firm up. Roll balls in coconut. Place balls of dough about 1.5-2 inches apart on the baking sheet. With your thumb, press into the middle of the ball and shape a small well with your fingers. Add 1 tsp of jam into each well. Bake at 350F for 10-12 minutes, watching closely after 9 minutes. I baked mine for 11.5 minutes. Cool on sheet for 5 minutes and then transfer to a cooling rack. Channel your inner grandma and enjoy with hot tea! Tip: If making these completely gluten-free be sure to check all your ingredients to ensure they are certified gluten-free. The almond butter I used is very "drippy" so I don’t suggest using a firm nut butter here. If you do, you may have to add some oil to the mixture. You can also roll the balls in chopped nuts instead of coconut. RECIPE BY ANGELA LIDDON "OH SHE GLOWS" ohsheglows.com/raspberry-almond-thumbprint-cookies-gluten-free-vegan/ INGREDIENTS 1 1/3 cups raw almonds, processed into almond meal (about 1.5 cups almond meal) 1/4 cup brown rice flour 2 tbsp ground flax 1/4 tsp + 1/8th tsp fine grain sea salt 1 tsp aluminum-free baking powder 1/2 cup raw almond butter (see note) 1/4 cup + 3 tbsp pure maple syrup 1/2 tsp almond extract 5-6 tbsp raspberry jam approx 1/3 cup shredded coconut, for rolling DIRECTIONS Preheat oven to 350F and spray a large baking sheet with oil, use a silpat mat, or line with parchment paper. If making almond meal, place raw almonds into a high-speed blender. Process on high speed until a fine crumb, making sure not to process too long or the oils will release. Alternatively, you can use store bought almond meal. In a large bowl, whisk the dry ingredients (almond meal, rice flour, ground flax, salt, and baking powder). Use your fingers to break up any clumps of the almond meal. In a smaller bowl, mix together the almond butter, maple syrup, and almond extract. Add wet mixture to dry mixture and stir until combined. Shape dough into balls (about 1.5 tbsp or so). If dough is too sticky, place in the fridge for 15-20 minutes to firm up. Roll balls in coconut. Place balls of dough about 1.5-2 inches apart on the baking sheet. With your thumb, press into the middle of the ball and shape a small well with your fingers. Add 1 tsp of jam into each well. Bake at 350F for 10-12 minutes, watching closely after 9 minutes. I baked mine for 11.5 minutes. Cool on sheet for 5 minutes and then transfer to a cooling rack. Channel your inner grandma and enjoy with hot tea! Tip: If making these completely gluten-free be sure to check all your ingredients to ensure they are certified gluten-free. The almond butter I used is very "drippy" so I don’t suggest using a firm nut butter here. If you do, you may have to add some oil to the mixture. You can also roll the balls in chopped nuts instead of coconut.

Perfect for this time of the year ! Looks so delicious. !!

I’ve never tried pumpkin pie but it’s so cool that you’re trying to make your own version ❤ once you have that recipe down you’re going to make so many ✨ I need one of your laptop holders that make it higher … need to save my neck 😂… the horses too 😍 cute!!

Yummy that looks so healthy and good. !

Vegan Cinnamon Loaf Cake with Streusel Recipe Author: Liv B Total Time: 1 hour This Vegan Cinnamon Loaf Cake tastes just like coffee cake! It’s a gorgeous, coffee shop worthy loaf complete with a gooey cinnamon sugar layer and a crunchy vegan streusel topping. Pair with your morning latte or favorite cup of tea. Ingredients 1 cup non-dairy milk + 1 tbsp vinegar 1/3 cup cane sugar 1/3 cup canola or vegetable oil 2 tsp vanilla extract 2 cups all-purpose flour 1 tbsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/4 cup brown sugar + 2 tsp cinnamon (mixed in a separate small bowl) Streusel Topping: 1/2 cup flour 1/2 cup brown sugar 2 tsp cinnamon 1/4 cup vegan butter Instructions 1. Preheat oven to 350 F. 2. In a small bowl, combine non-dairy milk and vinegar. Stir to combine then set aside. 3. In a mixing bowl, whisk together flour, baking powder, baking soda and salt. 4. In a separate mixing bowl, combine the cane sugar, oil, vanilla extract and milk mixture. Stir to combine. Add the wet ingredients to the dry and stir to form a dough. 5. Grease a loaf tin (or if you want to use parchment paper, it is easier to remove the loaf afterwards). Spread half of the dough into the bottom, using wet or greased fingers so it doesn’t stick to you. Sprinkle on the brown sugar + cinnamon mixture. Then add the rest of the dough on top and spread with greased fingers until smooth (see video for demo). 6. In a separate bowl, combine the flour, sugar, and cinnamon. Add the vegan butter and use a fork to cut and mix it until the mixture is crumbly. Pour on top of the loaf, pressing down slightly to make it stick. 7. Bake in preheated oven for 42-45 minutes, until golden brown and a toothpick inserted in the centre comes out clean or with a crumb or two attached. 8. Allow to cool before removing from pan and slicing. LINK TO RECIPE itslivb.com/2021/11/01/vegan-cinnamon-loaf/

Where is the recipe 😋

I love pumpkin ! Who else loves pumpkin !❤

I love your fall turtle neck !

I’m trying right now looks so yummy !!

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