Wednesday, December 24, 2014

Raspberry-Pumpkin ProteinCake!

Holy YUMINESSSS!!! This thing right here is DA BOMB people. This baby needs no introduction--just make, eat, fall in love, make again, eat again. Simple. 

      Raspberry-Pumpkin ProteinCake!

Raspberry-Pumpkin ProteinCake!; Vegan, Gluten-free. Serves one. 

1. One scoop vega protein powder
2. 1/2 cup pumpkin purée
3. 1/3 cup frozen raspberries
4. 3-4 T water
5. 1/2 tsp baking powder

1. Combine all ingredients in a smallish bowl and microwave 2-2 1/2 minutes belt cool (if you can wait that long...!) and enjoy! 

Tuesday, December 23, 2014

Holiday Spice Pudding with Chocolate-Coconut Dusting.

Scientists say that exercise stimulates the brain...i.e. people are more creative when they are physically active. This is so true-I come up with probably 95% of my recipe ideas while I'm running or working out every day. Seriously! This is one of those recipes--I thought of it around mile 4 of my rainy 7 mile run this morning. I wanted pumpkin--I had been craving it all weekend, but couldn't quite figure out what I wanted it in. Then it hit me: pudding...of course! Take a look in my recipe index and you will quickly find that I loooove my puddings--sweet, creamy, light and's definitely a go-to brekkie or snack in my life. It's so versatile, too--tofu is like a blank canvas...paint it with any color and it will still look awesome! 
So I opted for the pumpkin, then spiced and sweetened it up nicely, then topped it with a light dusting of carob powder ad shredded coconut. Quick, simple, holiday deliciousness! A nice light dessert after Christmas Eve dinner...or, for a twist, serve it as a fruit dip! 

  Holiday Spice Pudding with Chocolate-Coconut Dusting. 

Holiday Spice Pudding with Chocolate-Coconut Dusting; Vegan, Gluten-free. Serves one (makes one meal-sized serving...could comfortably serve a table as an appetizer).

1. One box Morinu silken tofu
2. 1 cup canned pumpkin
3. 20 drops liquid coconut ( or other flavor) stevia
4. 1/4 tsp each cinnamon and ginger
5. 1/8 tsp nutmeg
6. Generous pinch ground cloves/allspice
7. 1/2 tsp Carob powder
8. 1 tsp shredded unsweetened coconut 

1. Combine all ingredients (except carob and coconut!) in yor food press or and blend until perfectly smooth. 
2, place in bowl and top with carob powder. Sprinkle with coconut an serve! 

Monday, December 22, 2014

Holiday post!: Christmas Cucumber-Cranberry Salad.

Christmas is my favorite holiday to make special good for: I adore the colors, the flavors, the warmth, and especially the love and effort that everyone puts into cooking around this special holiday. I always love to cook, but during this season I reeeeeaaaallllyyy love to cook-there's a certain joy, a certain excitement about cooking for the's wonderful! And you guys surely know by now that I'm super sappy when it comes to holiday food...I love holiday themed recipes! 
With that said, this is a super fun, super healthy Christmas salad that can be tossed together in literally 5 minutes for a delicious and BEAUTIFUL Christmas dinner addition. The colors make this dish suitable for a table centerpiece, and the flavors make it uber drool-worthy. Serve this stunning salad to really impress your fam this holiday season! 

  Christmas Cucumber-Cranberry Salad. 

        Told you it was pretty. I know! 

Christmas Cucumber-Cranberry Salad; Vegan, Gluten-free. Serves one. 

1. One extra large cucumber, chopped 
2. 1 cup fresh cranberries
3. One packet stevia
4. 1/2 tsp ground ginger
5. 1 T vinegar of choice (I opted for coconut!)
6. 5-10 drops liquid stevia

1. Wash cranberries and place in a medium size bowl. Cover with packet of stevia and mix around well. 
2. Combine sliced cuke, stevia-doused cranberries, ginger, vinegar, liquid stevia, and mix well until combined. 
3. Sprinkle with extra ginger for garnish and serve. 

Recipe note: you can also garnish this with fresh mint...beautiful! 

Sunday, December 21, 2014

Holiday post!: Candy Cane "Flaxmeal".

I don't know if I've shared how much I adore flaxseeds. These little seeds are nutritional POWERHOUSES! Chock full of  filling fiber and healthy fats, just one tablespoon of ground flaxseeds contains approximately 1.8 grams of plant based omega 3 fatty acids--80% more than other plant foods. In addition to its heart healthy omega three content, flax has also been shown to lower cholesterol when consistently consumed. 
Vegana have another reason to love flaxseeds--over and above the nutritional benefits. If you like to bake, flaxseeds are probably your go-to egg replacer (some like chia eggs too...I think the consistency of flax eggs work better!). Not only do flax eggs SUCCESFULLY find together a baked good, but they also add a nice nutty texture. Mmm, so good. 
I personally am quite flax-obsessed. I treat it like a supplement--It's kind of a "rule" that I eat 1/4 cup of this ground superfood everyday! I love them, and they are so nutrient dense! 
My ultimate favorite way to use ground flax in everyday food is a salad topper. Two tablespoons of ground flax can quickly turn a pile of veggies and tofu into a luscious, nutty meal that will keep you going for hours. I also like topping my puddings and Nogurt (recipes in previous posts!) with flax. It adds such a nice texture an flavor. Simply delish! 
However, sometimes my creative juices start flowing (shock) and I get antsy to experiment with different and new ways to incorporate my daily dose of flax into my meals. This recipe is a product of one of these "creative concoction recipes"...and boy am I glad I discovered this. I call it "Flaxmeal"--use it like you would use oatmeal for a nice change is pace. Or, on those extra-cold mornings when you need TWO bowls of hot and steamy goodness, as I did this morning, use it in addition to your morning oat bowl for a hearty meal that will stick to your ribs for hours. 

             Candy Cane "Flaxmeal".

       My current obsession. So good!


Candy Cane "Flaxmeal"; Vegan, Gluten-free. Serves one. 

1. 1/4 cup ground flaxseeds
2. 1/2 cup boiling water
3. One celestial seasonings "Candy Cane Lane" herbal tea bag
4. 10 drops vanilla flavored liquid stevia

1. Place flax in a smallish size bowl. 
2. In a separate bowl, place yor tea bag and cover with 1/2 cup boiling water. Steep 5 minutes, squeeze out tea bag (to ensure you get all that candy cane-y goodness!), and pour now-steeped tea over flax. Add stevia and stir well with a spoon. 
3. Let Flaxmeal sit for about 7-10 minutes to thicken up. 
4. Once it has reached a lusciously thuan and gooey consistency, pop it in the microwave for 30-45 seconds to warm it tip again before enjoying. So so so insanely good!

Recipe note: the original recipe for this Flaxmeal omits the steeping of the do it this way, just pour the boiling water directly over the flax, add stevia, and stir. Yummy either way! (And also with ther flavors of tea!)

Wednesday, December 17, 2014

Holiday Post!: Gingerbread Protein Mugcake (and my holiday baking fail!).

So I'm not going to lie...I kind of suck at baking. I mean, don't get me wrong, I enjoy baking, but it's definitely not my "kitchen talent" by any means.  I'm much better at cooking--think tofu steaks, roasted sweet potatoes, spaghetti, you get it. However, I'm the type of person that likes to be good at everything...which, I might add, can be good and bad. On top of this fact, we are all well aware of the quickly approaching Christmas holiday (8  days left!!), which means a lot of baking is in the works for many people. So I've been faced with a little dilemma, haven't I?! 
So in my longing to join the holiday baking madness, AND my hesitancy with baking in general, I resorted to my signature kitchen appliance: my beloved microwave. I have an ongoing love affair with my microwave...especially now in my first year of college! Many a "rescue meal" has been hastily created  with help from my giant black spaceship (as my mom calls it!)--quick, easy, tasty, and, of course, healthy. This Gingerbread Protein Mugcake is no different--it satisfies all of my requirements: vegan, quick, easy, oil free, sugar free, contains a serving of veggies (if you use vega protein), high protein, and can be made in less than 30 min...well, actually, this rockstar can be made in less than 3 minutes. What are you waiting for?! Get your faux-bakin' on people! 

        Gingerbread Protein Mugcake. 

              High protein goodness! 


Protein Mugcake

1. One scoop protein powder (I used vega!)
2. 2 T brown rice protein powder
3. One packet stevia
4. 1/2 cup water
5. 1/2 tsp ginger, ground
6. Dashes of cinnamon, nutmeg, and allspice/cloves
7. 1/2 tsp baking powder

1. Mix all dry ingredients together in a small, microwave safe bowl. 
2. Stir in water and mix well, ensuring NI clumps remain. 
3. Microwave on high for 1 min 30 seconds. Let cool, sprinkle with ginger, and enjoy! 

Friday, December 12, 2014

Celebration time!: Lentil Mocha Pudding!

It's official...I HAVE SUCCESFULLY MADE IT THROUGH MY FIRST SEMESTER OF COLLEGE!!! Took my last final (medical terminology!) yesterday. So proud! 
Needless to say, when I woke up this morning, I was in the mood for celebration food 👍😋 My breakfasts have been so rushed the past few weeks because of I fully took advantage of the extra time this morning! 👏👏👏 however, I had virtually NO FOOD IN MY HOUSE. Grocery day, thank heavens!so I used what I had--1/2 can of lentils left over from dinner the other night that I needed to use before they went bad...and tofu...and Pero coffee substitute. Really?! So I took a risk--after all, that's the beauty in food processors, right?! 😂 I was delighted in the result--so delicious and super high in protein. Good deal! 

              Lentil Mocha Pudding. 

          Creamy, dreamy, yumminess. 

Lentil Mocha Pudding

1. 1/2 cup canned lentils, drained and rinsed
2. 6 oz. silken tofu
3. 15 drops liquid stevia
4. 1 T pero coffee substitute
5. Dash of cinnamon for garnish

1. Blend it yo. Then EAT UP! Done. 👍😍

Friday, December 5, 2014

Sweet 'n Spicy Pudding.

I woke up yesterday morning with the WORST SORE THROAT EVER. I literally thought I was dying, guys. Man was I miserable! After moping around in self-pity for a good portion of the morning, I decided food was important...but of course! 👍 But I needed heat. Spice. FIRE-Y goodness to literally burn my throat off. And let me tell you-this pudding delivered. 🔥🔥🔥

             Sweet 'n Spicy Pudding.

Sweet 'n Spicy Pudding; Vegan, Gluten-free. Serves one. 

1. 11 oz. Morinu extra firm tofu
2. 1 1/2 packets stevia 
3. 1/4 plus 1/8 tsp cayenne (or go for a 1/2 tsp...bring it on!)

1. Blend and eat! 

Friday, November 28, 2014

Kickin' PB-Cayenne Oatmeal!

Talk about SPICY--man oh man is this oat bowl yumalish 😋 Sweet AND spicy and super delicious, this 5 minute dish is the perfect breakfast, lunch, OR dinner addition! 

        Kickin' PB-Cayenne Oatmeal!

Kickin' PB-Cayenne Oatmeal!; Vegan, Gluten-free. Serves one. 

1. 1/2 c oats of choice
2. 1 c water
3. One packet stevia
4. 1/4-1/2 tsp cayenne pepper 
5. 2 T natural creamy peanut butter

1. Combine oats, stevia, cayenne and mix. Stir in water and microwave 2 minutes on high power. 
2. Add peanut butter on top and sprinkle win cayenne for garnish. Yummo! 

Saturday, November 22, 2014

Protein Packed Zucchini Ginger Sam.

Yes, I'm still alive 😂 sorry for my blog's called "midterm week" 😳😰 but NO FEAR--I totally rocked that thang 👏👏👏😂👯
Ok now on to the food...😋 Today's recipe is SUPER AWESOME and SUPER QUICK--the best kind of recipes am I right?! Give this one a try when you're won't be sorry!

    Protein Packed Zucchini Ginger Sam. 

Protein Packed Zucchini Ginger Sam; Vegan, Gluten-free. Serves one. 

1. 2 slices vegan bread of choice (my fave is Ezekiel!), toasted
2. 2 T brown rice protein powder
3. 2 T water
4. 10 drops liquid stevia
5. Four THIN slices of zucchini
6. A sprinkling of ground ginger

1. In a small bowl, mix your protein powder, water, and stevia. Spread over toasted bread slices, top with zuke, and sprinkle with ginger. Yep. That's it. EAT! 

Sunday, November 2, 2014

Peanut Butter-Cinnamon-Apple Sammie.

Sometimes, you just want a good old SANDWICH, am I right?! My Sammie craving hit a couple evenings ago...mid-essay writing. I had been typing for the last, oh, I couldn't even say...hence, food was a top priority. However, I needed something quick and filling  I also needed to use up the last of the apples I bought a couple weeks ago from when I went apple picking with some buddies! So, this beautiful Sam was born...toasty bread + creamy and filling PB + crisp apple + cinnamon for good measure = yum. That is all. 

    Peanut Butter-Cinnamon-Apple Sammie. 


Peanut Butter-Cinnamon-Apple Sammie; Vegan, Gluten-free option. Serves one. 

1. 2 slices bread of house (use gluten free if desired. I used Ezekiel. Yum!)
2. 2 T all natural creamy peanut butter (salt-free AND oil-free)
3. 1/2 Apple, sliced 
4. Cinnamon to taste

1. Toast your bread to your liking...I like mine burnt! 😜 
2. Spread one T PB one each slice of bread. Top with apples and sprinkle with cinn. DONE! 

Saturday, November 1, 2014

Cream-filled Butternut Boats.

So, I'm going to start a new recipe series here on TFVG blog...I'm calling it "Dinn in 10". Yep, you guessed it--ten minute dinners. And I'm not talking PB sandwiches. Warm, cooked, comfort food (and no, Lean Cuisines don't count...). YES IT IS POSSIBLE! Listen up all you full time/night shift workers. You too, hungry college students--Get ready for your minds to be blown. Oh, and set your timers ⌚️😜

         Cream-filled Butternut Boats.

      Ten minutes to creamy goodness. 

Cream-filled Butternut Boats; Vegan, Gluten-free. Serves one. 

1. One small butternut squash
2. 6 oz. silken tofu
3. 5 drops liquid stevia
4. Pinch sage
5. Garlic and onion powders
6. Sprinkle of cinnamon for garnish
7. Dash of bragg's liquid aminos 

1. Carefully slice the top off your swuash and cut in half lengthwise. Scoop out  the seeds and discard (or toast 'em for later! YUMMO!). 
2. Place squash on micro-safe plate/dish and cover. Nuke her 5-6 minutes, until fork tender. Set aside to cool slightly. 
3. In your mini food processor, combine tofu, aminos, sage, garlic, onion, and stevia. Blend until smooth. Scoop into squash and sprinkle with cinnamon. Serve with a salad and toast.  There ya go. Simple and delicious!

Note: the spices here are totally versatile. Get creative! Not into sage? Leave it out or sub for a different spice. Sweet basil (stevia + dried basil) is super yum here too. 

Saturday, October 25, 2014

College Food: Quick Spicy Italian Wrap.

So college. Let's just say...I AM LOVING IT! Learning so much and literally soaking up everything like a sponge. For those of you suffering through high school, KEEP PERSEVERING--it gets sooooo much better! 
So I'm loving it so much, but I am SO BUSY. Oh my gosh. Literally running from one thing to the next (and I really do mean literally!). So eating has become rushed and thrown together most of the time. But I've discovered from my "throw together" meals, that those little rushed food combos actually turn out to be THE BEST RECIPE CREATION! Funny how things work...

              Quick Spicy Italian Wrap. 

   Behind the scenes: filling goodness!

Quick Spicy Italian Wrap; Vegan, Gluten-free. Serves one hungry college kid. 

1. One extra large tortilla or lavash wrap
2. 1/3 cup tvp granules
3. 1/2 tsp Italian seasoning
4. Pinch of chipotle powder
5. 2 tsp bragg's liquid aminos
6. Scant 1/3 cup water
7. 1 cup raw spinach leaves
8. 1/2 cup oil free marinara sauce (I'm loving Engine 2 brand!)
9. Black pepper to taste

1. Lay out your wrap on a large plate. Too with a hearty layer of spinah leaves. 
2. In a medium size bowl, mix TVP, spices, water, and aminos. Nuke 1 minute. When done cooking, mix in marinara and nuke another 40 seconds or until warm. Spread over spinach, too with pepp, and wrap it up, 'yo! Delish and college-friendly ❤️

Mystery Breakfast Revealed!: Apple Pie Peanut Butter Mash Up Bowl.

So remember my "mystery breakfast" pic I posted on my Instagram page last Saturday?! We'll wonder no it is! I call it "Peanut Butter Apple Pie Mash Up Bowl". Because long titles mean delicious food 👌😂 

        My "secret ingredients"...yum!

       Finished product...pre-mash-up. 

       Finished product, post-mash-up. 

Peanut Butter Apple Pie Mash Up Bowl!; Vegan, gluten-free option. Serves one. 

1. One serving "creamy vanilla pudding" (recipe below)
2. 4 T peanut butter of choice
3. 1/2 cup unsweetened applesauce
4. 1/4 cup wheatbran (for gluten free, use ground flaxseed)
5. Cinnamon to taste

For "Creamy Vanilla Pudding":
1. 9 oz. silken tofu
2. 15 drops vanilla flavored liquid stevia

1. Blend both ingredients until smooth and plce in bowl. Cover and refrigerate until ready to use.

For the Mash Up Bowl:

1. Sprinkle wheatbran/flaxseed over pudding. Top with peanut butter, then applesauce. Sprinkle with cinnamon and start mashin'! Yum!

Holiday Post!: "Witch Fingers".

Halloween. This one little word sparks such excitement in me. ✨ Halloween is without a doubt my ALL TIME FAVORITE HOLIDAY! The sights, the smells, the weather...I'm pretty certain one of the main reasons it's my favorite is pumpkin...buuuuuut that's for another post 😂
These "Witch Fingers" are a super fun and healthy halloween themed snack you can bring to a party or simply enjoy on your own! Sooooo quick to make and surprisingly yummmmmm. Happy halloween! 🎃👻

                    "Witch Fingers". 

            How cute are these guys?! 

Witch Fingers; Vegan, gluten-free. Serves one (can easily be doubled or tripled!). 

1. 6 baby carrots
2. 6 raisins

1. If your carrots are a little wet, dry them off well with a paper towel. Otherwise the raisins won't stick!
2. Take your raisins and peel off one side of the skin. Stick the raisin on the end of one of your carrots, sticky side down. Press down to secure the "fingernail". 
3. Repeat for all "fingers". Refrigerate until ready to serve. 

Wednesday, October 15, 2014

Hazelnut Spice Pudding.

Pudding. Oh, how I adore thee! 😂😂😂 but really though. My puddings are probably one of my TOP comfort foods. So sweet and creamy, and they ALL take literally 7 minutes. It's the perfect recipe--perfect for breakfast, lunch, snack, or dinner! 

           Hazelnut Spice Pudding. 

     Would you look at that creamiess?!

Hazelnut Spice Pudding; Vegan, Gluten-free. Serves one. 

1. 9 oz. Morinu silken tofu
2. 15 drops liquid hazelnut stevia
3. 1/8 tsp EACH cinnamon and ginger
4. Dashes of nutmeg and allspice
5. Toppings of choice, optional but recommended (my fave is ground a really nice "nutty" texture. YUMALISH!)

1. So easy. One step! Add all ingredients to food processor and blend until perfectly smooth. Spoon into bowl, add toppings, and enjoy! 

Smoothie Cereal!

Yes I'm aware it's October...but my run this morning was HOT AND SWEATY! It's been veeeerrrryyyy rainy here for about 10 days now and the humidity levels have SKYROCKETED. Boy was I a wet mess this morning! 
Naturally, I wasn't in the mood for a hot a billowing oatmeal creation...I was craving a smoothie! But I was feeling creative too...thus, "Smoothie Cereal" was born...and has quickly become a new fave. Enjoy guys! 😋😋

                   Smoothie Cereal. 

                          Close up. 

           All mixed up! Mmmmmm!

Smoothie Cereal!; Vegan, Gluten-free. Serves one. 

1. 2 cups frozen berries of choice (I used strawberries)
2. One scoop protein powder of choice (j used vega)
3. 1++ cup almond milk
4. 1/2 cup TVP granules
5. 1/4 tsp ground ginger 
6. Stevia to taste

1. In a medium size bowl, stir together dry TVP, ginger, and stevia powder. Set aside. 
2. In your vitamix, combine frozen berries, ️protein powder, and almond milk (you might need to add more during blending to thin out--this smoothie is THICK!). Blend until smooth, pour into large bowl and sprinkle with TVP cereal. Stir and eat! Delicious!

Monday, October 13, 2014

Chocolate Basil Oatmeal.

Yes. I know. This is weird. WEIRDLY DELICIOUS! Oh my LANTA are you guys in for a crazy flavor party! Mmmm. This was THE perfect breakfast after my cold and rainy run on Saturday morning. Warm, gooey, chocolatey, oh man. Swoon. 

Chocolate Basil Oatmeal. 

          Droooooling, much?! I am....

Chocolate Basil Oatmeal; Vegan, Gluten free. Serves one. 

1. 1/2 cup oats of choice (oatbran is my personal fave)
2. 1 1/2 cups water, divided
3. 1 T carob powder (you can use cocoa if you want to. I opt for carob to avoid the caffeine.)
4. 1/2 tsp dried basil
5. One packet stevia
6. Extra basil for garnish 

1. 1. Bring 1 cup water to a rolling boil. 
2. In a medium size bowl whisk oats, carob, basil, and stevia.
3. Reduce heat to medium and remove pan from burner as lu stir in your oat mixture. Return to heat and stir vigorously--let it thicken slightly before adding additional 1/2 cup water. 
4. Cook, stirring regularly, until desired thickness is reached. Pour into bowl and garnish with basil. EAT UP! So good. 

Saturday, October 11, 2014

Breakfast Salad!

                   Breakfast Salad!

This weird but yummy salad is delicious for breakfast (as I enjoyed it), snack, lunch, second lunch, or midnight munchies! Quick to prepare with a lovely combo of will love this!

Breakfast Salad! Vegan, Gluten free; serves one. 

1. One medium size zucchini 
2. 5 drops liquid stevia
3. 2 T brown rice protein powder
4. 2 T balsamic vinegar 
5. 10 drops liquid stevia 
6. Large handful of Campari tomatoes

1. In a mini food processor combine zucchini and five stevia drops. Pulse until zucchini resembles rice and place in a bowl. Top with tomatoes. 
2. In a separate bowl, mix protein powder, balsamic, stevia, and any additional water to reach desired consistency. Stir well an spoon over salad. Enjoy! Delicious. 

Tuesday, October 7, 2014

Pumpkin Pie Pasta.

PUMPKIN SEASON IS FINALLY HERE!!!!!! 👏👏👏👏👏 However, in MY house, all year is pumpkin season--I'm a tad obsessed 😍😂😋 The pumpkin recipes are endless and I just LOOOOOVE it so much. Definitely a comfort food of mine!
I guarantee you will love my "Pumpkin Pie Pasta"--not only is it totally delicious, but it takes EXACTLY 2 min to make. Yep you read that correctly. Nope there's not supposed to be a zero after that 2. TWO. MINUTES. PEOPLE. BOOM CHAKA LAKA-I've done it again 🙌👍😂

                 Pumpkin Pie Pasta. 

                       Oh-so dreamy. 

Pumpkin Pie Pasta
1. One serving noodles of choice (I used tofu noodles), prepared according to package directions
2. 1/2 cup canned pumpkin purée 
3. 1/4 tsp cinnamon 
4. 10 drops hazelnut stevia
5. Pinches of ginger, nutmeg, and allspice

1. Cook your noodles. While noodles are cooking (tofu noods take one minute in the microwave), mix your pumpkin, stevia, and spices in a small bowl. 
2. When noodles are done, drain and top with pumpkin mixture. Pop in microwave for 30 seconds and sprinkle with cinnamon. DONE. 

Monday, October 6, 2014

Warm and Spicy Pumpkin Plum Oatmeal.


   Warm and Spicy Pumpkin Plum Oatmeal.

I made this for the first time last week after a quite chilly morning run. We are finally moving out of 80 degree temps and getting into that luscious, crisp fall weather...however chilly it makes my 5:30 am runs! ❄️ 
Anyway...this warm oat bowl is packed with post run nutrition and loaded with sinless fall flavors. What more could you want in a breakfast?! 

               Gooooooood stuff. 

Warm and Spicy Pumpkin Plum Oatmeal; Vegan, Gluten-free. Serves one. 

1. 1/2 c oatmeal of choice (I used oatbran)
2. 1 1/2 cups water
3. 1/2 cup pumpkin (canned)
4. One packet stevia
5. 1/2 tsp cardamom
6. 1/2 tsp ginger
7. One black plum, sliced 

1.  In a small soup pot, bring 1 cup water to a rolling boil. 
2. In a bowl, mix oats, stevia, and spices. 
3. When water is boiling, reduce heat to medium and remove from heat. Stir in oats while off of heat and then return to burner and stir in pumpkin. When beginning to thicken, add 1/2 cup water and cook until desired consistency is texahed. 
Pour into bowl and top with black plum slices. Garnish with cardamom and ginger. Enjoy!

Saturday, September 20, 2014

French Fry Oatmeal (no I'm not kidding...!)

Ok...before you read the title of this post and go "THAT IS DISGUSTING!" hear me out. You like french fries (I'm assuming...I mean, WHO DOESN'T?!). You like oatmeal (now this one's a given). Why not combine the two?! And BOY DID I...! Behold, my friends: my new favorite lunch.

French Fry Oatmeal.


French Fry Oatmeal; Vegan, Gluten-free. Serves One.

  1. 1/2 cup oats of choice (I used oat bran)
  2. 1/4 tsp EACH onion powder and garlic powder
  3. black pepper to taste
  4. 1 teaspoon bragg's liquid aminos
  5. 1 cup water


  1. In a medium-sized microwave-safe bowl, mix oats and all spices (including pepper). 
  2. Add water and aminos and let sit for about 10 minutes, until most of water is absorbed.
  3. Microwave on HIGH power for two minutes, watching carefully to make sure it doesn't overflow!
  4. Remove from microwave and top with unsweetened ketchup. DEVOUR! 

Saturday, September 13, 2014

Strawberry-Lemon-Mint Nice Cream.

Because it's TECHNICALLY still summer time...and this recipe is just TOO GOOD to wait till next summer! I mean...LOOK AT THIS PEOPLE 😱😍😍

     Strawberry-Lemon-Mint Nice Cream. 

                     Pink Perfection!

               Sweet and tangy fresh. 


Strawberry-Lemon-Mint Nice Cream; Vegan, Gluten-free. Serves one. 

1. 3 cups frozen strawberries 
2. Juice of 1/2 a lemon
3. 2 fresh spearmint leaves
4. 1/2 packet stevia

1. Couldn't be easier. Combine strawbs, lemon juice, stevia, and ONE torn up mint leaf in your vitamix or high speed blender. Blend low to high until fruit is finely chopped. Use damper to mash into ice cream. 
2. Scoop into bowl and top with second mint leaf. Devour! But you didn't need THAT instruction...😂😂😍 Enjoy, loveys ❤️

Wednesday, September 3, 2014

Cinnamon "sugar" toast. Aka "sick food".

As a young child, I was sick A LOT. And I'm not exaggerating--I was a chronic "croup" sufferer and frequent tummy-trouble survivor. Luckily, I gre out of the croup and the stomach issues subsided after I went vegan (go veg, friends!). I have been sick only twice total since I've been SOS-free plant based! Hoorah for whole foods! 
However...there is a pretty nasty stomach flu going around at the rink this week, and because I practically live there (again--no exaggeration! ❤️), I was one of the unlucky persons who caught this flu bug...NO FUN! 
After a VERY ROUGH DAY yesterday and an equally trying night, I'm feeling quite a bit better today...still very weak and achy (and STOMACH achy...😷), but definitely better than yesterday. 
It was a good sign that this morning when I woke up I was ABSOLUTELY STARVING--couldn't keep much in yesterday 😣--so I knew I needed to eat...but what TO eat?! That is always a very tricky question when coming out of a stomach virus...various things SOUNDED good (like new recipe testers for my cookbook!), but I knew I should probably stick to easily digestible and relatively fun. 😞 
And then a lightbulb went off!--only after literally just STARING in my fridge and cupboard for, oh, 30 minutes...!--I suddenly remembered what I used to love when I would get sick as a kiddo--warm toast with butter and cinnamon sugar. Before you gawk-of course I modified it to be "The Fit Vegan Ginger"-friendly 😉👍 
So here we have a new "sicky food" fave--"Cinnamon 'Sugar' Toast". Enjoy (sick OR well! 😂😃😋)

            "Cinnamon 'Sugar' Toast". 

        Sweet and cinnamon-y heaven. 

              A bite out of perfection! 

"Cinnamon 'Sugar' Toast"; Vegan, Gluten-free option. Serves one. 

1. One slice sos-free vegan bread (can use gluten free if needed...I use "Sami's Bakery" millet loaf...mmm!)

2. Cinnamon to taste

3. 1/4 tsp stevia powder

1. Place bread slice on a microwave-safe plate and nuke 30 seconds (this subs for the "butter"--the bread gets all soft and squishy...yummmmm!). Remove immediately and sprinkle with desired amounts of cinnamon and stevia. 
2. Broil on high for 45 seconds to 1 minute. Remove, nuke for 30 more seconds, and enjoy. 

Saturday, August 30, 2014

Cinnamon-Flax Breakfast Pizza Toasty.

Hello everyone! Sorry for my has been VEEEEERRRYYY BUSY lately...since I now a COLLEGE FRESHMAN!!! Whaaaaaaaat?! Craziness! Loving every second of this year though-having a BLAST! 
And my vegan food creations have been no different-SO FUN, SO YUMMY, and of course SO SO SO EASY! This "Cinnamon-Flax Breakfast Pizza Toasty" is the PERFECT recipe for a quick snack, breakfast/lunch/dinner addition, you name it--my toasty can do it 😉 enjoy!

   Cinnamon-Flax Breakfast Pizza Toasty.

Cinnamon-Flax Breakfast Pizza Toasty; Vegan, Gluten-free option. Serves one. 

1. One vegan (optionally gluten free) pita bread
2. 3 T ground flaxseed
3. 1/4 tsp cinnamon
4. 10 drops liquid stevia, flavor of choice (I used vanilla creme...mmmmm!)
5. 2 1/2 T water

1. Preheat your oven to 350 and line a bakjng sheet with parchment. Place pita on parchment and set aside. 
2. In small bowl, add flax, cinnamon, stevia, and water. Mix vigorously until thick and gooey. Spread evenly over pita and pop in the oven for 12 minutes. 
3. Slice into four slices using a pizza cutter, if you've got one. Don't bother letting it cool...DEVOUR MY FRIENDS! 😋

Saturday, August 16, 2014

Blackberry Swirl Nice Cream.

I'm all about simple recipes--in my opinion, the fewer ingredients the better (as long as the taste isn't sacrificed!)! This "Blackberry Swirl Nice Cream" could NOT be ANY EASIER--two ingredients, five minutes, done. It really doesn't get any better than this, people! 

           Blackberry Swirl Nice Cream. 

                  Oooooooh my.....

Blackberry Swirl Nice Cream; Vegan, Gluten-free. Serves one. 

1. One frozen banana, frozen in chunks
2. 1/2 cup frozen blackberries

1. Place frozen banana chunks in your mini food processor and blend until smooth. Add blackberries and blend--pulse a few times. You don't want to purée the berries...just chop them. Leave some chunks. 
2. Spoon into bowl and serve! Yum!