Holiday Post!: Resurrection Cookies (HIGH PROTEIN!).

When I was growing up, my mom would always make "resurrection cookies" every Easter. Not only were they delicious, but I have so many happy memories surrounding the whole process of making these. I remember it just like it was yesterday: standing in the kitchen with my mom and sister, with all 6 of our hands shaping these little cookies...and then eating them while watching movies!
So what exactly ARE resurrection cookies, you may be wondering? Besides the MOST DELICIOUS THING IN THE WORLD, of course...so easy you almost can't call it a recipe. When I used to make them as a kid, they were simply pre-made crescent roll dough with a marshmallow wrapped inside. When you bake them, THE MARSHMALLOW "DISAPPEARS!" Or at least, that's what it seems like to a 6 year old ;) The idea behind these cookies is that you're "placing Jesus in the tomb." And when you open the tomb (i.e. "bite the cookie" haha) HE IS NO LONGER THERE! I've always thought it was creative (and of course delicious!). And with my recipe, they're HEALTHY, too! Happy Easter guys! Go make some resurrection cookies :)

Resurrection Cookies!

So good.

Protein Resurrection Cookies. Vegan, Gluten Free. Makes three large cookies.

Ingredients
1. 1/2 cup flour of choice
2. One scoop vanilla vegan protein powder
3. 1/2 tsp vanilla extract
4. 1/2 tsp baking powder
5. One packet stevia powder
6. 4 T water
7. 3 vegan marshmallows (like Dandie's brand)

Method
1. Preheat oven to 350 F and line a baking sheet with parchment.
2. In a medium-sized bowl, mix flour, protein powder, stevia, and baking powder. Add water and mix to form a dough.
3. Divide dough into 6 sections. Take one section in hands, roll into a ball, and flatten into a circle. Place on parchment and repeat with remaining 5 sections.
4. Place one marshmallow in the center of one circle of dough. Top with another dough circle and gently press outer edges together to seal. Repeat for 3 large cookies.
5. Cover cookies with a foil tent and bake for 25-30 minutes, until firm and set.
6. Remove from oven and let cool 10 minutes before enjoying.

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!

Ingredients

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

Method

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. 

Holiday post!: Memorial Day BBQ Pulled Porkless Pizza with Vegan Coleslaw!

Talk about lightbulb recipe moments! This one is a winner winner PIZZA dinner! Sooooooo good and so easy you'll cry. This Memorial Day, opt out of the all-American fat and calorie-laden burger, and choose my super healthy and delish Vegan BBQ pizza. You can thank me later 👌

Memorial Day BBQ Pulled Porkless Pizza. 

         Close up. YASSSSSSS 😍😍😍

Memorial Day BBQ Pulled Porkless Pizzas with Vegan Coleslaw. Vegan, Gluten-free option. Serves one. 

Ingredients

For the pizzas:

1. 2 vegan pita breads (can use gluten free)

2. 2 T BBQ sauce (pre-packaged, or try my "Spicy BBQ Sauce"...find it in my recipe file!)

3. 1 c canned jackfruit, drained

4. 1 tsp braggs aminos

5. Onion, garlic powders

6. Black pepper to taste

7. Dashes of paprika and cumin

For the coleslaw:

8. 3/4 cup shredded green cabbage

9. One small carrot, grated

10. 1/4 cup sliced sweet onion

11. 4 oz. silken soft tofu

12. 2 tsp vinegar

13. 1/2 tsp Dijon mustard 

14. 1/8 tsp each onion and garlic powders

15. Black pepper to taste

16. Dash of braggs aminos

Method

1. Don't let he long ingredient list scare you off--these little fellas are SOOOO simple. Place Pitas on a baking sheet and spread 1 T BBQ sauce on each. Set aside. 

2. Preheat oven to 350. Heat a nonstick skillet over medium heat. "Shred" jackfruit by forcing a form through each piece. You will end up with "shreds" that resemble shredded chicken, or in this case, pork!

3. Place jackfruit shreds in skillet with aminos, splash of water, and all spices. Cook about 5 minutes, till slightly browned (should look like pork). Divide among pizzas and spread evenly. 

4. Place in oven and bake uncovered for 8 minutes. 

5. While pizzas are browning, combine all veggies for slaw in a medium size bowl. In your food processor, combine tofu, vinegar, Dijon, spices (minus pepper), and aminos. Blend until smooth and add to slaw veggie bowl. Add pepper and mix well. 

6. Once cooled, place slaw on top of pizzas and serve. 

Holiday post!: Saint Patty's Day Salsa!

A day late, but...HAPPY IRISH PRIDE DAY PEOPLE! 🍀 also known as Saint Patrick's Day :) 

This YUMMO salsa was on my saint PATTYS day dinner menu--and boy, was it GOOOOD! This can also be enjoyed on a regular day, haha...I mean really. When is green food not the best food?! 💚 Enjoy!

            Saint Patty's Day Salsa!

  

                  Green goodness! 

Saint Patty's Day Salsa! Vegan, Gluten-free. Serves one. 

Ingredients

1. One small zucchini, finely (VERY FINELY!) diced

2. 2 oz. scallions, chopped

3. 1/4 cup finely diced green bell pepper

4. 1/4 cup cilantro, minced

5. Juice of 1/2 a lime

6. 2 tsp vinegar 

7. Onion powder and garlic powder, about 1/8 tsp each

8. Cayenne pepper to taste, depending on heat preferences! 

Method

1. Combine all veggies in a large bowl. 

2. Add lime juice, vinegar, and spices and mix well. Serve with homemade corn chips, veggies, or as a salad/pasta topping. 

Holiday post!: Cherry Coconut Almond Milk Latte.

One word: DELICIOUS. Oh man this thing is SO BOMB you guys! And it's so perfect for Valentine's Day! I'll bet this latte will have you quitting your coffee ONCE AND FOR ALL! But don't take MY word for it...give it a try! After all, it takes 5 MINUTES TO MAKE! Enjoy!

   Cherry Coconut Almond Milk Latte. 

             Mmmmmmmmmmmmm!

Cherry Coconut Almond Milk Latte!  Vegan, Gluten-free. Serves one. 

Ingredients 

1. 1 cup unsweetened vanilla almond milk

2. One cherry flavored herbal tea bag (I used celestial seasonings brand)

3. 7 drops coconut flavored liquid stevia

Method

1. Boil 1 cup water and steel tea bag for 10 minutes (you can do this ahead of time like I did! Just leave in the fridge until ready to use.).

2. In a small soup pot, combine steeped tea bag (squeeze out for maximum flavor!), almond milk, and stevia. Bring to a boil, whisking occasionally. 

3. When beginning to boil over, remove from heat, whisk vigorously, and pour into a mug for immediate enjoying! YUMMM!

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 fluffy...it'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).

Ingredients 

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 

Method

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! 

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 holidays...it'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. 

Ingredients

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

Method

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! 

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! 

          YUMMMMMMMMMMMM

Protein Mugcake

Ingredients

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

Method

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! 

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!). 

Ingredients 

1. 6 baby carrots

2. 6 raisins

Method

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. 

Red White and Blue: Independence Day Jicama Slaw.

Ok here's the situation: family picnic tomorrow. With the EXTENDED family (gulp). You have been volunteered to bring the side dish. Double gulp. You want to impress, considering the WHOLE fam will be there. It's the day before and you have absolutely no clue what to make. Before you run to your computer to perform a mad google search for vegan potato salad recipes, give my "Independence Day Jicama Cole Slaw" a go. Anything but traditional, anything but boring. This winner is sure to impress even your grumpy old Uncle Al. 

    Independence Day Jicama Cole Slaw.  

        Pretty, huh? Pretty AWESOME! 

Independence Day Jicama Cole Slaw; Vegan, Gluten-free. Serves one. (NOTE: This is VERY easy to double or even triple to serve more people!)

Ingredients 

1. 3/4 cup shredded Jicama

2. 5 oz. Morinu soft silken tofu

3. 1/3 cup frozen wild blueberries, "quick thawed" in microwave for 30 seconds

4. 1 T goji berries

5.  5 drops liquid stevia

Method

1. Place your shredded jicama in a serving bowl and set aside. 

2. In your mini food processor, combine tofu, thawed berries, and stevia. Blend until super smooth. I ended up adding about 1 T of water as I blended to thin it out a bit. 

3. Drop dressing over jicama and garnish with gojis. Ready, set, EAT! 

Holiday Post!: Lemon-Lime "Zinger" Smoothie.

Cinco de Mayo is a holiday worthy of celebration, right?! In my opinion, any holiday that involves themed-food is worthy of celebrating. You all know I absolutely LOVE making holiday food and creating fun holiday-themed recipes. I'm so corny like that...!
This Lemon-Lime "Zinger" Smoothie is perfect for Cinco de Mayo. Cool and tangy, a perfect treat to sip on as you're sitting poolside this summer too.

Lemon-Lime "Zinger" Smoothie.

Lemon-Lime "Zinger" Smoothie; Vegan, Gluten-Free. Serves One. 

Ingredients

1. one whole lemon, peeled, sectioned, and frozen
2. one whole lime, peeled, sectioned, and frozen
3. 1 cup water
4. 1-2 stevia packets (I know it seems like a lot, but TRUST me...)

Method

1. Combine all ingredients in a Vitamix or other high speed blender and blend until frosty. Enjoy!

Frosty Deliciousness. Yummmmmmo.

Holiday oats: overnight carrot cake oats

Not sure what to fix for Easter breakfast? I've gotcha covered. These yummy carrot cake overnight oats are quick and easy to make and will keep you full until Easter brunch! 

         Overnight Carrot Cake Oats. 

Overnight Carrit Cake Oats; Vegan, Gluten-free. Serves one. 

Ingredients

1. 1/2 cup old fashioned oats

2. 1/2 cup lite canned coconut milk

3. 1/2 cup water

4. 3 T raisins 

5. 2 T ground flaxseed

6. 1/4 tsp vanilla powder

7. Cinnamon, ginger, nutmeg, allspice: to taste

8. One medium large carrot (6 baby carrots), peeled and grated

Method

1. Combine oats, flaxseeds, carrots, raisins, spices, and vanilla in a sealable jar. Cover and shake vigorously to combine ingredients. 

2. Open jar and pour in coconut milk and water. Gently fold in liquid, ensuring all dry ingredients are submerged. 

3. Secure lid and place jar in fridge overnight or for at least 8 hours. Enjoy! 

     Easy-peasy breakfast. Just like that. 

Holiday Post!: Carrot Cake Pancakes.

You knew it was coming. What food blogger can't post SOME SORT of carrot cake recipe when Easter rolls around? Not this one, that's for sure...
This is not your traditional carrot cake. But that makes this recipe even better! I always say the stranger, the better!
These little guys are about the closest you can get to actually eating cake for breakfast. The coconut flour is the secret ingredient in this recipe. Coconut flour is amazing. I absolutely LOVE cooking with it. It gives such an amazing texture to typically grain-based recipes. It really gives these pancakes their "cakiness". Combine yummy coconut with carrots, sweet and plump raisins, and yummy spices and you've got yourself the perfect Easter  morning brekkie.

Carrot Cake Pancakes.

Carrot Cake Pancakes; Vegan, Gluten-Free. Makes one serving (4 small pancakes). 

Ingredients

1. 1/4 cup coconut flour
2. 1/8 cup raisins
3. to taste: cinnamon, ginger, nutmeg, allspice
4. small sprinkling of stevia
5. 3 baby carrots, grated
6. 1/4 cup plus 1/4 cup water, divided

Method

1. Heat a nonstick pan over medium heat.
2. In a medium size bowl, combine coconut flour, spices, stevia, and carrots. Set aside.
3. Put raisins in a small soup pot and cover with water. Bring to a boil and boil JUST long enough for raisins to plump up. Add them to your bowl with the flour, spices, and carrots. 
4. Mix everything together, and add 1/4 cup of water. Stir well. Add remaining 1/4 cup of water and stir very well. 
5. Form a small patty with your hands and place on pan. Cook about 3-4 minutes per side, flip, and repeat to make 4 pancakes.

Note: Coconut flour can be a bit tricky to work with if you don't combine it with a grain-based flour. But if you're patient and willing to really work your hands into it, you can manipulate these to hold together. Either way, they still taste really good. 

Holiday Post!: Easter Salad

I'm all about spring-themes food. It's just so pretty! And what vegan doesn't love a big, raw SALAD?! MMMM.....
I've had a head of purple cauliflower in the fridge for a while...I've been waiting to use it until it got close enough to Easter so I could be festive. You all should know by now...I'm cheesy like that! This is a quick, delicious, and beautiful meal you can serve/eat on Easter, and any time of year for that matter! It takes all of 10 minutes to prepare, but it's both pleasing to the eye and the tastebuds. Sounds like a win-win to me!

Easter Salad.

Easter Salad; Vegan, Gluten-Free. Serves One.

Ingredients

1. 1/2 a medium head purple cauliflower
2. 5 cherry tomatoes, halved
3. 1/2 cup green peas, steamed if desired
4. 3 oz. carrot "matchsticks" 
5. onion and garlic powders, black pepper to taste
6. 1-2 T apple cider vinegar (varies depending on how tangy you want it)

Method

1. Place your cauliflower chunks into a mini food processor and process until  the texture of rice. DO NOT OVERPROCESS!
2. Add cauli rice to a large bowl. Top with green peas, carrots, and tomatoes. Sprinkle with spices and drizzle with apple cider vinegar. 
3. Serve!

                                                                                           

Easter Salad, all mixed up and ready to eat!

Holiday Oats: St. Patrick's Day Sweet Vanilla Matcha Oatmeal

A couple years ago, I had this idea to create a bowl of oatmeal for each holiday. It has been so fun thinking of different ways to celebrate these special times of the year through healthy foods.
As each holiday comes, I will post my "Holiday Oats" for that particular holiday. So here's St. Patty's Day: Sweet Vanilla Matcha Oatmeal. Let me just say...yum. I am a total matcha addict. I love it so much. I put it in everything almost! Smoothies, oatmeal, protein poppers; you name it, matcha goes in it. This oatmeal is absolute perfection. Definitely a favorite for any time of the year, not just on St. Patrick's Day!

Sweet Matcha Vanilla Oatmeal.

Sweet Matcha Vanilla Oatmeal; Vegan. Serves One.

Ingredients

1. 1/2 Cup oats of choice (oat bran is my favorite)
2. 1 Cup water
3. 1 tsp matcha powder (make sure it's just the tea--not sweetened!)
4. 1/4-1/2 tsp stevia
5. 1/4 tsp vanilla powder

Method

1. In a small soup pot, bring water to a boil. Reduce heat to medium and add oats, matcha, and vanilla. Stir continuously until desired consistency is reached. Top as desired and enjoy!

Sweet Vanilla Matcha Oatmeal. Topped with "protein frosting": just mix your favorite protein powder with water until desired consistency is reached.

Holiday Post!: Minty Shamrock Shake

I'm a sucker for holidays. Especially the so-called "Hallmark holidays" (i.e. Valentine's Day, St. Patty's Day, etc.). I always have been, and I think I always will be! There is just such joy surrounding these days. People act happier when they know these days are close. Really! The colors, the decorations, and, who would I be not to acknowledge the best part...the food!
I LOVE preparing holiday-themed recipes. In fact, as time goes on and I continue to increase my recipe collection, you all will be seeing LOTS of holiday-themes recipes. I'm cheesy, I know. I can't help it.
I especially love St. Patrick's Day. Maybe it's my Irish heritage (come on, you had to have guessed. Check out the hair!), or maybe the fact that my favorite color is EVERYWHERE for the entire month of March, or maybe that this holiday marks the beginning of my favorite season...I don't know. I just know I love St. Patrick's Day!
Anyway. On to the RECIPE! If I may be so bold, this smoothie rocks. The combination of flavors come together perfectly and completely epitomize St. Patrick's Day (and Spring in general!). Frosty frozen bananas, creamy coconut cream, fresh mint leaves, oh yeah. Definitely a favorite smoothie from now on...

Minty Shamrock Shake

Minty Shamrock Shake; Vegan, Gluten-Free. Serves One.

Ingredients

1. 2 bananas, sliced and frozen
2. 2 T coconut cream
3. 2 fresh mint leaves
4. 1 Cup almond milk
5. 2 Cups fresh spinach leaves

Method

1. Super-duper simple: Combine all ingredients in a Vitamix or other high-speed blender and blend low to high until smooth. Pour into large glass and enjoy!