Thursday, December 17, 2015

Beyond delicious raw breakfast wrap.

I made this yummy little wrap on a whim the other morning. I wasn't feeling my usual oat bowl, so I decided to get creative! I'm so glad I did...this little guy turned out quite yummy! Hope you loveys enjoy it too :)

    Beyond delicious raw breakfast wrap. 

Everything ya need right here: protein, carbs, fruit, veggies, and of course crispy snicker doodle chickpeas. The most important food group ;)

Beyond delicious raw breakfast wrap! Vegan, gluten-free. Serves one. 

1. One vegan and gluten free wrap of choice (I used wrawp brand energizing morning flavor--these are so good! You can use any grain based regular wrap as well though)
2. 1/2 scoop vanilla protein powder of choice (I like garden of life brand and Sunwarrior!)
3. 2-4 T water
4. 1/4 cup canned pumpkin purée
5. 5 drops vanilla flavored liquid stevia
6. One small zucchini, rices in food processor (or hand grated)
7. 1/2 cup canned chickpeas, drained and rinsed
8. One packet stevia powder
9. 1/2 tsp cinnamon

1. Mix protein with water until it becomes a paste. Mix in pumpkin. 
2. Spread over wrap. Mix zuke rice with stevia and spread over wrap. 
3. Mix chickpeas with stevia packet and cinn and spread over a parchment lined baking sheet. Bake at 435 for 10 minutes. 
4. Let cool and add to wrap. Roll up and eat!

Monday, December 7, 2015

Spicy Pumpkin Pinto Burger.

Ok you guys. Of all the bean-based vegan burgers I've made, this one is undoubtedly the best one of them all. And it LITERALLY takes 10 minutes TOTAL! No blending, no smashing, none of that craziness. So simple and SO delish. Get ready to wow yourselves ;)

         Spicy Pumpkin Pinto Burger. 

Spicy Pumpkin Pinto Burger. Vegan, gluten free. Serves one.

1. 1/2 cup pumpkin purée
2. 1/2 cup canned pinto beans, drained and rinsed
3. 1/2 tsp cumin
4. Onion and garlic powders to taste
5. 1/8 tsp chipotle powder
6. Vegan hamburger bun
7. Burger toppings of choice (I used my "Basic Cheeze Sauce" on the blog and broccoli sprouts)
8. 1 T flax seed, ground

1. In a medium size bowl, mix pumpkin, beans, spices, and flax until combined. 
2. Form into large patty and place on parchment-lined baking sheet. 
3. Bake, uncovered, at 400 degrees Fahrenheit for 25 minutes. 
4. Remove and let cool before enjoying!

Sunday, November 29, 2015

Whipped Potatoes with Lentils and Parsley.

It's potato season...mashed potato season, I mean. And these go a step beyond...these are whipped potatoes people. And oh boy are they good...enjoy!

Whipped Potatoes with Lentils and Parsley. 

Whipped Potatoes with Lentils and Parsley. Vegan, gluten-free. Serves one. 

1. One large russet potato, peeled and chopped
2. 2 tsp apple cider vinegar
3. 1/8 tsp each onion and garlic powders
4. 1/2 T nutritional yeast
5. 1/2 cup Canned lentils, drained and rinsed
6. Dried parsley flakes, for garnish

1. Place shopped potatoes in a small soup pot and cover with water. 
2. Bring to a boil and boil until fork tender. Drain, reserving about 1/4 cup of cooking water. 
3. Place potatoes and remaining cooking water in food processor with spices, vinegar, and nooch. Blend, scraping sides and adding more water as necessary until smooth. 
4. Spoon into bowl and top with lentils. Sprinkle with parsley and serve. 

Friday, November 27, 2015

Cinnamon Bun Pancakes with Peanut Butter and Apple Butter.

If you're wondering what to fix on thanksgiving morning, I just decided for you. This. You're making this. End of story. Enjoy ;)

   Cinnamon Bun Pancakes with Peanut Butter and Apple Butter. 

   Heaven. Seriously. You're gonna die. 

Cinnamon Bun Pancakes with Peanut Butter and Apple Butter. Vegan, gluten-free. Serves one (makes 3 pancakes). 


1. 1/2 cup gluten-free flour of choice (I used oat flour)
2. 1/2 tsp baking powder
3. One packet stevia
4. 1/2 cup plant based milk
5. 1/2 tsp cinnamon
6. 3 T peanut butter (I used powdered peanut butter)
7. 2 T Apple butter (try to find unsweetened)

1. Heat a nonstick skillet over medium high heat. 
2. Mix flour, stevia, baking powder, and cinnamon, and add milk to make a smooth batter. 
3. Cool each cake 3-4 minutes in a heated skillet. 
4. Stack pancakes and top with PB and Apple butter. Add a cinnamon sprinkle for flair ;)

Thursday, November 19, 2015

Holiday post!: Simple Sweet Potato Salad.

It's that time, peeps! THANKSGIVING RECIPE TIME HOLLAHHHH! And this one is a definite must have on your thanksgiving dinner table. So simple and SO SO GOOD--this yummy root veggie side is sure to please young and old guests alike. Enjoy, dearies. 

    Simple Sweet Potato Salad. 

Simple Sweet Potato Salad. Vegan, Gluten-free. Serves one. 

1. One medium sized sweet potato, peeled and cubed*
2. 1/2 tsp cinnamon
3. 2 T raisins 
4. 1 T maple syrup

1. Place your potato cubes in a small soup pot and cover with water. 
2. Bring to a boil over high heat and boil until tender. 
3. Drain and let cool 10 minutes. 
4. Place in a medium sized bowl with remaining ingredients and stir well. Serve!
*note--you can EASILY adjust this recipe to serve multiple people...easy peasy!

Monday, November 16, 2015

Peanut Butter "SauerSPROUT" Sushi! (And my new #TFVGSushisunday contest!)

So I'm starting a new thing..."Sushi Sunday"! Every Sunday I'll be eating sushi for one meal out of the day...I'm going to try and see juuuuuust how many sushi combos I can come up with!! Why?? Simple. If you've read my "About Me" page, you already know that I have thyroid disease, and had to start taking thyroid medication at age 13. After years of up and down blood levels, from too much medication to not enough, my levels finally stabilized when I went vegan (#plantpower!). As amazing as this is, I want to take it a step further: I don't want to have to take artificial thyroid hormone replacement medicine anymore! I want to be wholly healthy--no foreign substances in my body...this is all fine and dandy and sounds super terrific, but for someone with thyroid disease, if you just up and quit your medication, it's disastrous. 
So what's the natural solution, you ask?! One (magical!) word...IODINE! Iodine is a vital nutrient that our bodies need, but are unable to produce on their own. Iodine is not found in many foods at ALLLLL, so most people opt to take it in supplement form. But real food is always better, as you all know! Which is where this monologue comes to a point, finally...nori, kelp, dulse, and other sea vegetables are the ONLY natural, vegan, supplement-free way to get iodine! So, basically, this is the reason behind my "Sushi Sunday" theme...I hope you'll all join me in sushi creating (not only on Sundays!), and that you enjoy the recipes I'll be sharing. Happy sushi-ing! 

    Peanut Butter "SauerSPROUT Sushi. 

    Maybe not the prettiest roll I'll create...but it was dang goooooood!

Peanut Butter "SauerSPROUT" Sushi. Vegan, gluten-free. Serves one. 

1. One nori sheet
2. 4 T peanut butter of choice 
3. 1/2 cup sprouts
4. 1/4 cup sauerkraut
5. 1/2 tsp ground ginger

1. One of the best things about sushi, besides the taste? Fill. Roll. Cut. Eat. Done! It's so simple! For this roll, simply spread your PB over the nori sheet and top with WASHED and dried sprouts (wash carefully! Sprouts are known to carry bacteria--buy organic if possible). 
2. In a small bowl, mix sauerkraut with ground ginger, and add on top of sprouts. 
3. Time to roll it up! Slice before serving. And yes. You have to use chopsticks ;) 

Wednesday, November 11, 2015

Pumpkin Pie in a Bowl!

This is literally the easiest thing ever. It's also the yummiest thing ever! Don't you just love those recipes that you just throw together, hope it turns out good, and it turns out INCREDIBLE?! Yeah...this is one of those. Enjoy, friends :)

     Pumpkin Pie in a Bowl. 

     Look at that swiiiiiirrrrrl!

I added flax for texture. Delicious!

Pumpkin Pie in a Bowl! Vegan, gluten-free. Serves one. 

1. 3/4 cup canned pumpkin purée
2. One packet stevia powder
3. 7 oz. silken tofu
4. One packet stevia
5. 1 T apple cider vinegar
6. Optional toppings: cinnamon, pumpkin pie spice, flaxseed, gRAWnola, etc. 

1. In a medium sized bowl, mix pumpkin and stevia packet. Set aside. 
2. Combine tofu, stevia, and ACV in food processor and blend until smooth. 
3. Spoon both pumpkin blend and Nogurt into serving bowl. Garnish with toooongs of choice, if desired. Serve!

Thursday, October 29, 2015

The only way you should ever eat persimmons.

Sooooo this isn't really a recipe...but it's so good I HAD to share it! First, though, there's a little story behind it. :)
So as most of you know, I work as a cashier at my local health food store. We stay pretty busy, but as you can imagine some days are busier than others. I'm the opening cashier on Saturday mornings, which are pretty dead until about 11. I was chatting with my best friend at work (not surprisingly the produce guy, haha!), about the luscious looking persimmons we just got in. I told him I've only ever had one in my life and HATED IT--it was so chalky! He told me I ate it too early, and then went to show me how to pick a persimmon at peak ripeness (when they're so squishy they're getting ready to pop!). He told me his fave way to eat them is to literally stick the whole thin in the freezer overnight, then dump it in a bowl and eat it like sorbet. So I took one home and tried it. And my life will never be the same. 
So there ya have it guys--the "unrecipe recipe" for this week :) try it out! And enjoy!

Persimmon Sorbet. For Andrew :) Vegan, gluten-free. Serves one. 

1. One ripe persimmon

1. Freeze until solid. 
2. Remove from freezer and let thaw 10-15 minutes. 
3. Place in bowl and scoop out with spoon. Enjoy!

Sunday, October 25, 2015

Simple Stuffed Eggplant.

Sometimes vegetables are just asking to be stuffed...come on. You guys know what I'm talking about: a giant zucchini, a cute patty pan squash, a pie pumpkin, and in my case (and in the case of this recipe!), a beautifully round globe eggplant. 
Stuffed anything is super fun--I got quite creative with the spice combo for this one! You can get creative, too! More of one spice, less of another...even different spices altogether. It's up to you! Have fun...and as always, enjoy. 

            Simple Stuffed Eggplant. 

           Delish alongside a tomato-based pasta! Yummmmmmoooooo

Simple Stuffed Eggplant. Vegan, Gluten-free. Serves one. 

1. One medium sized round red globe eggplant, top removed
2. 1/3 cup tvp granules
3. 1/3 cup water 
4. 1 T tomato paste
5. 1/4 tsp each onion and garlic powders
6. 1 tsp braggs aminos
7. Spice combo I used: random amounts of cinnamon, cumin, dried mint, cilantro, paprika, cayenne, and ginger 

1. Preheat oven to 400 degrees F and mine a baking sheet with parchment. 
2. Place eggplant on parchment 
and roast for 20 minutes. Remove and let cool 10 minutes, until cool enough to handle. 
3. Gently scoop out inner flesh off eggplant and discard. 
4. In a medium size bowl, combine tvp and water and microwave for one minute. 
5. In a small soup pot, combine tvp with remaining ingredients, plus a generous splash of water. Mix over medium low heat until fragrant and well combined. 
6. Place "meat" mixture in eggplant and serve with tomato based pasta dish or crusty bread. 

Wednesday, October 21, 2015

Tuscan Spiced White "Beananini".

This is the simplest and best recipe ever. I eat one of these almost every week! They're so so good--perfect combo of plant based protein and healthy carbs...even add some spinach or other light greens before toasting and get some veggies in there too. Get creative! (I do these in sweet flavors as well...!) and as always, enjoy. :)

    Tuscan Spiced White "Beananini". 

Tuscan Spiced White "Beananini". Vegan, Gluten-free. Serves one. 

1. 2 slices whole grain vegan bread of choice (use gluten free if needed)
2. 1/2 cup canned navy beans, drained and rinsed
3. 1 T water
4. 1 tsp braggs liquid aminos
5. 1/2 tsp Italian seasoning 
6. Onion and garlic powders to taste
7. Oil and sugar free marinara sauce for dipping (I use Engine 2 brand from whole foods!)

1. Combine beans, spices, aminos, and water in mini food processor and blend until smooth, scraping sides as you go. 
2. Spoon out and spread onto one slice of bread. Place second slice on top. 
3. Toast sandwich over medium heated nonstick skillet for about 3 minutes per side, or until desired level of "toastiness" is reached. Serve warm with dipping sauce. 

Monday, October 12, 2015

Caramelized Red Onion Sandwich with Balsamic Cream Dip.

Ever had a craving? And I don't mean a craving for something...normal, like popcorn or nice cream. I mean a weird craving. Like I say it...PREGNANCY CRAVING. And before your eyes jump out of your face, I can happily assure you that I AM DEFINITELY NOT PREGNANT. Or plan on being ANYTIME SOON. But I swear...sometimes the things I crave make me wonder. Take this little sammie into account. Really Anna?! An onion sandwich?! And yep, a delicious, caramelized, ooey-gooey luscious onion sandwich. Complete with tangy balsamic cream for dippage. Holy. 

    Caramelized Red Onion Sandwich with          Balsamic Cream Dip. 

Caramelized Red Onion Sandwich with Balsamic Cream Dip. Vegan, gluten-free option. Serves one. 

1. Two slices vegan bread of choice (use gluten free, if needed)
2. One small red onion, sliced into thin strips
3. 3 T water
4. 2 tsp braggs aminos
5. 1/2 tsp dried thyme 
6. 5 oz. silken tofu
7. 1/8 tsp each onion and garlic powders 
8. 1 T balsamic vinegar

1. Heat a nonstick skillet over medium heat. Test the heat of your pan by adding a drop of water. If it sizzles of, congratulations: your pan is heated! 
2. Add 3 T water and aminos to pan. Toss in your sliced onions and sprinkle thyme over top. Fold continuously with spatula, adding more water if needed, until caramelized. Set aside off of heat and let cool. 
3. In your food processor, combine tofu, balsamic, and onion/garlic powders. Blend until completely smooth and creamy. Spoon into small ramekin. 
4. Place onions on top of bread, toasted if desired, and serve with cream on the side. Enjoy!

Quick Lemon Pepper Chili.

My daily lunch consists of a salad. ALWAYS and without fail! But on my days off from work--when I can actually fix lunch instead of pack lunch, I go wild. Now don't get me wrong--salads are wonderful. I love my, MEGA LOVE. But when the weather gets chillier, there's nothing more perfect than snuggling into a steaming bowl of delicious soup as you watch your favorite movie. In your pajamas and slipper socks, of course ;) enjoy guys!

           Quick Lemon Pepper Chili. 

   Now come on--HOW DELISH IS THIS?

Quick Lemon Pepper Chili. Vegan, gluten-free. Serves one. 

1. 2/3 cup tvp granules
2. 2/3 cup water
3. 2 tsp braggs aminos
4. 1/8 tsp each onion and garlic powders
5. 1 cup no salt added (or low sodium) vegetable broth
6. 1 cup frozen broccoli
7. One large tomato, chopped 
8. 1/4 tsp black pepper
9. 1/2 lemon, juiced 
10. 1/2 tsp dried thyme

1. This chili can be made in 10 minutes y'all. Start to finish! Ready, set, go! Okay, combine tvp with onion and garlic and mix. Add water and aminos and pop in the microwave for 2 minutes. 
2. Once cooked, scoop tvp meat into a small soup pot and add all ingredients EXCEPT TOMATO. Bring to a boil over high heat. 
3. When at a rolling boil, reduce heat to medium and add chopped tomato. Stir well and cook over low heat for 7 minutes. 
4. Pour into a large soup mug and devour. Just don't scald your mouth like I did. :P 

Sunday, October 11, 2015

Lazy girl's "Unsauteed Squash."

You guys know those days. Those days when you're simply just TOO EXHAUSTED to even THINK about turning the oven on, much less standing at the stove sautéing fresh squash. Yeah that was me the other night...long shift + short night ahead of me = good food in a flash...and another quick and easy recipe for you guys! Enjoy my dears :)

      Lazy girl's "Unsauteed Squash."

Lazy girl's "Unsauteed Squash." Vegan, Gluten-free. Serves one. 

1. Two small (or one medium-large) yellow squash, sliced lengthwise then sliced into half moons 
2. Approximately 2 tsp braggs liquid aminos
3. Generous sprinkling of spices of choice (I ised onion, garlic, black pepper, and poultry was Delish!)

1. You're not gonna believe how easy this's too good to be so simple! Ok. Just combine your squash moons in a medium size microwave safe bowl with the aminos and spices of choice. 
2. Mix well with a spoon to throughly season veg, and microwave on high power for 2 minutes and 30 seconds. THAT'S IT GUYS! Use as desired and enjoy....but that lady part's a given...

Sunday, September 27, 2015

Overnight Chocolate Protein Fudge Bars.

Yep, it's the recipe I teased you all with yesterday morning via Instagram...behold: the best thing you will ever eat. Enjoy! 

Overnight Chocolate Protein Fudge Bars. 

I topped mine with pomegranates and coconut! Delish!

Chocolates, fudgy goodness. 


Overnight Chocolate Protein Fudge Bars. Vegan,  gluten-free. Serves one. 

1. Two scoops chocolate protein powder (I used a blend with pea protein--pea is ESSENTIAL! Vega is a great choice.)
2. Two teaspoons agar powder 
3. 1/2 cup water
4. Stevia (optional-omit if protein is already sweetened)
5. Toppings/mixins of choice

1. Mix protein powder and agar I'm a medium bowl. Add water and mix well until a dough forms. 
2. Form two "bars" and place on a plate. Cover with foil and refrigerate overnight. Top as desired in the morning and enjoy!

Thursday, September 24, 2015

BBQ Beans and Tangerines.

Ok don't ask WHAT made me think of this...but be glad I did...and that I'm sharing the recipe NOW instead of saving it for my cookbook! Enjoy friends. 

    BBQ Beans and Tangerines. 

         For reals though. This is bomb. 

BBQ Beans and Tangerines. Vegan, Gluten-free. Serves one. 

1. 3 oz. sliced white onion
2. 3/4 cup great northern beans (chickpeas would be Delish too!)
3. 1/4 cup BBQ sauce (like my spicy BBQ on the blog!)
4. One large tangerine, sectioned
5. Lettuce for serving 

1. First, halve your tangerine and section it. Place about 4 slices in a plastic baggy and stick in the freezer overnight (or for at least 8 hours). 
2. Place onions in a small saucepan with a little water. Caramelize until soft. Add beans and stir (water should be prett much gone). Toss in your fresh tangerine chunks and add BBQ sauce. Stir well and cook, stirring regularly, over medium heat until gooey and luscious smelling. 
3. Spoon beans mixture over your lettuce (use spinach for extra iron!). Take your frozen tang slices out of the freezer and, using a hand grater, grate over dish to make "frozen citrus zest"...aka the secret ingredient of why this recipe is seriously insane. Serve immediately. 

Sunday, September 20, 2015

PB Coconut Lentil Stew over Sprouts.

This. Oh heavens. Prepare yourselves, friends. 

    PB Coconut Lentil Stew over Sprouts. 

PB Coconut Lentil Stew over Sprouts. Vegan, gluten-free. Served one. 

1. 1 cup canned lentils
2. 2 T ground golden flaxseed
3. 1 T coconut flour
4. 1 cup coconut milk
5. 1/4 tsp garlic powder
6. 1/8 tsp each onion powder and ginger
7. 1 cup frozen broccoli florets
8. 1 cup fresh broccoli sprouts 
9. 4 T powdered peanut butter 

1. Combine all ingredients except coconut flour in a medium size soup pot. 2. Stir over medium heat. 
3. When lightly boiling, add coconut flour and stir constantly till thick. Serve over sprouts.  

Thursday, September 17, 2015

Almost Instant Apple Pie Oatmeal Casserole.

Almost Instant Apple Pie Oatmeal Casserole.

As much as I ADORE the season of fall, it does mean one thing I'm NOT so fond of...colder weather...specifically, colder mornings. I THOROUGHLY enjoy my 85 degree and humid July morning runs...all the heat, all the time, baby ;) So when the weather starts cooling down during the day, the temps in the morning get QUITE chilly. This week is a perfect example--I was still running in tank tops last week...and then woke up Monday to a 51 degree 7 mile run! Quite a shock to the system. Anyway....long story short (well, not really...sorry guys...I know you're all just like "GIMME THE RECIPE!" I'm getting to that...hehe), these chilly mornings (i.e. chilly morning RUNS) have got me craving warmer breakfasts, infused with those comforting autumn flavors we all love so dearly. Now this craving for cooked brekkies isn't a bad thing at all...except on the days I OPEN at work. This Saturday was one such day. I arrived back at my apartment after a brisk 5 mile, 5 am run FAMISHED (as usual, lol) and craving a big warm bowl of apple pie style oat. I knew I didn't have time though--I had to be at work at 8:15! So that's when the wheels started a turnin'. I decided to try and make my fave apple pie oats IN THE MICROWAVE, since I was pressed for time on this particular morning. I honestly wasn't sure what to expect...nothing beats a good bowl of stovetop oats...mmmmm. But this little guy really delivered! Not to mention it took 5 minutes to make...SCORE, ANNA! Enjoy, guys. :)

Almost Instant Apple Pie Oatmeal Casserole. Vegan, Gluten-free. Serves one.

  1. 1/2 cup oatbran
  2. 1 cup almond milk
  3. 1/2 cup unsweetened applesauce
  4. one very small apple, chopped
  5. 1/4 tsp cinnamon
  6. 1/8 tsp ginger
  7. pinches of nutmeg and allspice
  8. one packet stevia
  1. Mix dry ingredients in a medium size bowl. Add almond milk, apple, and applesauce and mix well. 
  2. Microwave on high for 3 minutes. Let cool and enjoy! 

Thursday, September 10, 2015

Harvest Protein Stuffed Peach.

September is a weird month, food wise...for me at least. I'm always ready to dive in to fall foods (this winter squash, pumpkin, dark leafy greens, etc...), but summer produce is still in season! It's quite the dilemma, honestly. And then I thought "why not MIX THE TWO?! SUMMERY HARVESTY GOODNESS!" And that, my friends, is how this luscious mess was created. Behold...the Harvest Stuffed Peach. Enjoy!

    Harvest Protein Stuffed Peach. 

                 Deeeeeelish galore. 

        Oh yeah. That's the stuff. 

Harvest Protein Stuffed Peach. Vegan, gluten-free. Serves one. 

1. One XL peach, preferably overripe
2. One scoop vanilla protein powder (a protein with pea protein works best)
3. 1 tsp raw unsalted pumpkin seeds
4. Cinnamon for garnish 

1. Slices around top of peach and scoop out inside and pit using a spoon.  
2. Place protein powder in a small bowl and mix with water until a "frosting" forms. Spoon into hollowed out peach. 
3. Top peach with pumpkin seeds and sprinkle with cinnamon. DONE! Easy peasy! 

Sunday, September 6, 2015

Apple Fennel "Zoodlecini"

Fennel and apple are two flavors that were MEANT to be together...and when served over spiralized zucchini fettucine noodles (aka "Zoodlecini!") and tossed in a tangy basil cream sauce...well, enough said, right?! Enjoy!

           Apple Fennel "Zoodlecini". 

                         So good!

Apple Fennel "Zoodlecini". Vegan, Gluten-free. Serves one. 

1. One extra large (or two small-medium) zucchini 
2. 4 oz. Morinu silken soft tofu 
3. 2 tsp white wine vinegar 
4. 1/2 tsp dried basil
5. Onion and garlic powder to taste (approx. 1/4 tsp each)
6. 3 T water
7. One small fennel bulb, thinly sliced
8. One very small apple,  chopped
9. Dash of braggs aminos
10. 1/2 tsp hemp seeds for garnish 

1. Spiralize your zucchini into fettucine noodles and place in a large bowl. 
2. In your food processor, combine tofu, vinegar, water, and spices and blend until smooth. 
3. Add cream to zucchini noods and mix well. Serve in large dish. 
3. Shred your Apple (I used my food processor!) and mix with sliced fennel and aminos. Serve over noodles and top with hemp seeds. 

Friday, September 4, 2015

Tangerine Spice Oatmeal.

No into to this one because it's so good YOU NEED TO GO MAKE IT THIS INSTANT. Convincing enough?! Enjoy, guys. 

          Tangerine Spice Oatmeal. 

                       So creamy. 

              OHHH EMMM GEEEE. 

Tangerine Spice Oatmeal. Vegan, Gluten-free. Serves one. 

1. 1/2 cup quick instant oatmeal
2. 2 T raisins
3. 1 cup almond milk or other plant based milk
4. One packet stevia
5. 1/4 tsp allspice
6. One small tangerine, sectioned

1. In a large microwave safe bowl, mix oats, allspice, and stevia. Add plant based milk and raisins and stir well. 
2. Microwave for 1:30-2 minutes, depending on the consistency you want for your oats (I wanted mine a little soupier, so I added a little more almond milk and opted for a little less time in the micro.). 
3. Stir and let sit approximately 5 minutes, for top to harden slightly. Place tangerine slices around edges of bowl and serve. 

Thursday, September 3, 2015

Butternut Squash Breakfast Bowl (aka Fall in a Bowl!).

So the arrival of cooler mornings has me craving cooler weather foods...or, in terms others can understand...PUMPKIN (duh...), root veggies, and, the star of this DELISH brekkie recipe: butternut squash. This simple creation started out as a "I really need to use that butternut squash in the fridge, so I'm gonna make breakfast out of it," thing...and quickly turned into a new fall breakfast fave. Hope you guys enjoy it too!

      Butternut Squash Breakfast Bowl. 

                            I know. 

Butternut Squash Breakfast Bowl. Vegan, Gluten-free. Serves one. 

1. 3 cups raw butternut squash cubes
2. 15 drops vanilla stevia
3. 1/3 cup tvp granules
4. One packet stevia
5. 1/4 tsp cinnamon 
6. Two tablespoons peanut butter (I used powdered PB because of my fat intolerance...see my "About Me" page for my story!)
7. Two teaspoons maple syrup
8. Cinnamon for topping

1. Steam or boil squash until very tender. Drain, and whip in food processor with stevia. 
2. Toast tvp in a skillet over medium heat, after mixing it with stevia packet and cinnamon. Cook, stirring regularly, until toasted. 
3.  Spoon squash purée onto large plate and add "granola" and peanut butter on the side. Drizzle maple syrup on top and sprinkle with cinnamon. Serve!

Thursday, August 27, 2015

Cinnamon-Toffee Banana Oatmeal Bread.

With the weather cooling down for fall, I'm beginning to crave warmer breakfasts. This comforting banana bread is DELISH--and super easy. Enjoy!

    Cinnamon-Toffee Banana Oatmeal Bread. 

               So good. SOOOOO good. 

Cinnamon-Toffee Banana Oatmeal Bread. Vegan, gluten-free. Serves one. 

1. 1/2 cup oatbran
2. Very overripe banana, mashed well
3. 1/4 tsp cinnamon
4. 10 drops toffee flavored stevia
5. 2 T water 

1. Mix all ingredients and form a loaf. Spread evenly and bake at 350 F for 25 minutes. 
2. Let cool and carefully remove. Slice evenly and serve. 

Thursday, August 20, 2015

Frozen Creamed Coconut Lemonade.

Happy national lemonade day! Yup, it's a real thing. And this frosty yumminess is real good 👌🏻 chilled creamy tangy sweet goodness comin your way! Enjoy 😄

    Frozen Creamed Coconut Lemonade. 

    Frosty, tangy, luscious breakfast.

Frozen Creamed Coconut Lemonade. Vegan, gluten-free. Serves one. 

1. 6-7 large ice cubes
2: 1 cup light canned coconut milk
3. Juice of 2 large lemons
4. 6 oz. silken tofu
5. 10 drops coconut flavored stevia

1. Blend it yo. And then slurp till the last dropsies gone. 


Thursday, August 13, 2015

Holiday Post!: Patriotic Pasta Salad.

Happy flag day, friendzies! Hope everyone has enjoyed the day. Here's a quick and easy little vegan addition to a family BBQ--simple to make, easy to take, and of course yummy. Enjoy! 

               Patriotic Pasta Salad. 

        So nice and festive--and all those fresh flavors!

1. One serving macaroni noodles, prepared and drained
2. 1 T white wine vinegar
3. 3" chunk of daikon radish, thinly sliced
4. Small handful of cherry tomatoes, sliced
5. 1/3 cup fresh blueberries
6. Onion and garlic powders to taste

1. In a medium size bowl, mix all ingredients together. Cover and refrigerate until ready to serve. Note: tastes the best when allowed to sit for a while...the flavors mingle and the overall taste is so superior to when it is enjoyed right away. 

Chocolate. Chip. Cookies. OHHHH MYYYY GOSHHHH.

The title of this post says it all. I mean, COME ON GUYS IT'S CHOCOLATE CHIP COOKIES. What else is there to say?! 

            Chocolate Chip Cookies!

                    Ummmmm yeah. 

      My mouth is watering...another batch, please! 

    Chewy, chocolate-y vegan goodness!

Chocolate Chip Cookies! Vegan, gluten-free. Serves one (seriously!). 

1. 1/2 cup instant oatmeal 
2. One overripe mashed banana
3. 1 T raw cacao nibs (you can also use Lilly's stevia sweetened chocolate chips...these are amazing! I just didn't have any this morning 😭)

1. Mash your banana in a medium size bowl. Add remaining ingredients and mix well. 
2. Using a spoon, scoop out about 2 T of "dough" at a time and form into cookies. Repeat until dough is gone. 
3. Place cookies on a parchment lined baking sheet and bake at 350 F for 20 minutes. Let cool and eat! (Perfectly acceptable as a breakfast item 😄👏🏻👏🏻👏🏻)

Chilled Cucumber-Lime Soup with Spearmint.

Warning: dangerously delicious recipe ahead. This soup. Oh. My. Heavens. It is so good! This is one of those things that you throw together not really expecting much, and than BOOM CHAKA LAKA--new recipe for the blog created. And the best part?! 10 minutes (OR LESS) start to finish, making this SOUPer recipe (see what I did there?! LOL) part of my "Dinn in 10" series! Enjoy loves! 

Chilled Cucumer-Lime Soup with Spearmint. 

Chilled Cucumber-Lime Soup with Spearmint. Vegan, gluten-free. Serves one. 

1. One large cucumber
2. 5 oz. silken tofu
3. Juice of 1 lime
4. 1/2 packet stevia
5. 1/2 tsp dried spearmint leaves
6. 1 tsp bragg's liquid aminos
7. Pinch ginger powder
8. 1 cup plant-based milk of choice (I used's creamier than almond!)
9. Extra spearmint leaves for garnish

1. Chop your cuke and place in vitamin with all ingredients. 
2. Blend low to high until very smooth (some green specks will remain--that's fine. It makes it look prettier!). Pour into large bowl and sprinkle with spearmint. Serve!