Healthy Happy Life by Kathy Patalsky

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Healthy Happy Life by Kathy Patalsky

HealthyHappyLife.com -- Vegan recipes & photography by Kathy Patalsky, author of HealthyHappyVeganKitchen + 365 Vegan Smoothies. FindingVegan.com founder Happy.

Bio: Kathy Patalsky is the creator of the vegan food blog Healthy. Life. and is the author of the cookbooks 365 Vegan Smoothies and Healthy Happy Vegan Kitchen. Kathy is also the founder of the popular website FindingVegan.com which launched the Finding Vegan App in 2015. Kathy's recipes and photography work have been featured in Saveur, BuzzFeed, LATimes, CNN, work on the cover and interior of Ve

gNews, Connecticut Style Channel 8 New Haven, Ladies Home Journal, AndersonCooper.com, Ocean Drive Magazine, Welt Vegan Magazine, iBlog Magazine, BlogHer, Canada.com, TheKitchn, Fox News, MarthaStewart.com, NPR.com, AccessHollywood.com and more. Kathy grew up a block from the beach in the farmer's market savvy, laidback, surfer's paradise town of Santa Cruz California. She graduated with a degree in Health Promotion from American University in Washington DC. Kathy also spent a year studying art at Otis School of Art and Design. Her blog is a merging of her favorite things: art, food, wellness, a love of animals and the environment and people.

08/10/2026

Our silly summer happy place. 🎶 Those long, sturdy wooden benches. Fresh night air. Warm glowing lights. Snuggled close. Drifting off, maybe.. Pretzels & fizzy drinks. The X in the sky. Down the hill. Pushed up against the crowds. Through the tunnel and back out again. Never ever regretting it no matter how tired we are. ✨Hollywood Bowl✨

08/05/2026

s u m m e r. 🌻

07/31/2026

sweetest little snack bagels.

(💫 today on the blog)

cream cheese + berry jam + salted pumpkin seeds on warm toasty bagels

make it fancy by DIYing the bagels or jam or cheese. Add coarse salt, pink pepper or a few fresh herbs for fancier vibes 👌

07/16/2026

💛 yellow cake …

~ cupcakes ~

~ with chocolate frosting + rainbow sprinkles

recipe —>

Ingredients
Dry:
2 ¼ cups flour, fine pastry flour or AP
½ teaspoon salt
3 teaspoon baking powder
¼-1/2 teaspoon turmeric
Wet:
1 cup soy milk
½ cup + 2 Tbsp silken tofu, room temperature or slightly cooler
2 teaspoon vanilla extract
½ cup sunflower oil, organic
1 ½ cups cane sugar, organic

Instructions
Preheat oven to 350 degrees and line a cupcake tin.
Add all the dry ingredients to a large mixing bowl. stir to combine.
Pour in the milk, oil, sugar, vanilla and scoop in the silken tofu. Using a hand of stand mixer, start mixing the batter until it is smooth and fluffy. It should have a glossy sheen to it and light yellow color. The color will darken as the cupcakes bake.
Scoop the batter into the cupcake tins. If you want puffy, high cupcakes, fill to the brim. If you want short just slightly rounded cupcakes - the best for frosting - fill about ¾ of the way full.
Bake cupcakes for 18-22 minutes at 350 degrees. when done, the tops will be fluffy and the inside should come out clean doing a toothpick test.
Allow cupcakes to fully cool before frosting.

07/14/2026

Bake sale // lemonade stand vibes // HHL fan fave

Lemon Tree Bars 🍋 (v)

Ingredients
Graham Cracker Crust:
12 sheets graham crackers, about 1½ sleeves
3 tablespoon melted vegan butter
3 tablespoon brown sugar
Lemon Filling:
14 oz firm tofu
1 cup fresh lemon juice
2 tablespoon fresh lemon zest
1 teaspoon vanilla extract
½ teaspoon salt
3 tablespoon corn starch, optimal for more firmness
2 cups sugar - or 1⅓ cups agave syrup
topping:
powdered sugar

Instructions
Prepare the crust
Preheat oven to 350°F.
Add graham crackers, melted vegan butter, and brown sugar to a food processor or blender.
Pulse until finely crumbled.
Transfer mixture to a parchment-lined 8x8-inch baking dish and press firmly into an even layer.
Bake for 10 minutes.
Remove from oven and allow crust to cool while preparing the filling.
Make the lemon filling
Add the following to a blender: tofu, lemon juice, zest, vanilla, salt, corn starch, sweetener.
Blend until completely smooth and creamy.
Pour filling over cooled crust. Bake at 350°F for 20 minutes.
The bars should look mostly set with a slight softness in the center. Remove and cool completely.
Transfer bars to refrigerator. Chill at least 2–3 hours until firm. Overnight is best! Dust with powdered sugar, slice into squares, to serve.

07/10/2026

my forever go-to *super antioxidant smoothie:

2 bananas, frozen
1 c *wild blueberries
2-3 Tbsp salted pumpkin seeds
1 c soy milk
1/2 c apple juice (or more milk)
1 Tbsp agave (opt’l)

blend from low to high until smooth.
*start w minimal liquid to keep as thick as possible
*scoop of neutral or vanilla protein powder if in the mood

topping: fresh fruit, granola, puffy cereal, crunchy-salty anything.

Address

Los Angeles, CA
90049

Website

https://www.HealthyHappyLife.com/

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