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! 

Wednesday, August 12, 2015

CATCH UP POST! (And a recipe, of course...!)

    Tropical Overnight Oats with Kiwi Jam. 

Ok. It's confession time people. I'm afraid my poor blog has been neglected recently. But...I have some explaining and catching up to do first. 
Since moving to delaware in April, I've been super duper busy...and yes, I know what you're thinking..."you already WERE super duper busy!" And yes, that is correct--and yes, I'm even BUSIER NOW! I'm working a ton which I LOVE, but I have virtually zero free time anymore...meaning virtually no time to blog :( BUT IM GONNA DO BETTER!!! I miss blogging so much! I'm still feverishly collecting my recipes for The Fit Vegan Ginger Cookbook (which will get published eventually...again--it takes time that I unfortunately don't have at the moment...). I've got OVER 500 SINGLE SERVING, SALT OIL SUGAR FREE VEGAN RECIPES FOR YOU ALL!!! Super exciting. I'm actually considering breaking them into multiple cookbooks...or doing a few e-books to raise money tonpublishbrhwbcookbook...we'll see. But just so you guys know, I haven't forgotten about the blog. OR the cookbook (ESPECIALLY NOT THE COOKBOOK!!! Multiple new recipes are created daily!). Ok. Enough chit all have waited long enough for another TFVG recipe!
This one is sooooo good and super easy (the BEST kinda recipes!). And since it's a bowl of Overnight Oats, it's also super quick--make it gone night before and BAM! Breakfast in an instant. Anywhooooooo...enjoy! I sure did :) 

Tropical Overnight Oats with Kiwi Jam. Vegan, gluten-free. Serves one. 

1. 1/2 cup old fashioned oatmeal
2. 1 T chia seeds
3. 1/2 cup canned crushed pineapple (make sure it's packed in 100% pineapple yucky syrup, please!)
4. 1/2 cup frozen mango chunks, thawed*
5. 1 cup coconut milk
6. 10 drops liquid coconut stevia
7. One small VERY OVERRIPE kiwi

1. In a large bowl, mix oats and chia seeds. Add pineapple, stevia, Coconut milk, and thawed mango and stir well to combine.
2. Cover and stick in the fridge overnight. In the morning, peel your super overripe kiwi and mash in a small bowl. Spoon on top of oats and eat. It's that easy...AND THAT DELICIOUSSSSS