Raw Apple Doughnuts


I studied nutrition to become an integrative nutrition health coach and a part of my course was learning over 100 different dietary theories. One of those diets I attempted to follow was fully raw. I successfully ate fully raw for 3 months.

Raw is an amazing lifestyle and I don’t doubt it’s healing powers, but it just wasn’t something that was working for my body to thrive at its best. What I’m grateful for is now I can create really yummy raw food recipes.

This is my version of a raw apple doughnut. Quite easy and so good!

Raw Apple Doughnuts

1 green apple
Almond butter (recipe below)
Caramel Date syrup (10 medjool dates)
Unsweetened shredded coconut


Slice apple into circular cuts. With a small cookie cutter pop out the middle of the apple so you have what looks like a doughnut.

Set apple aside

Date syrup recipe

Add 10 medjool dates to a high speed blender. Add in 1/2 cup milk, 1 teaspoon coconut oil, pinch of shredded coconut. Blended until it’s the consistency of a sauce.

Take apple slices add to plate.

Add almond butter on first, then spread on some date syrup, then cinnamon and top with shredded coconut.

This would be a great after school snack for kids, I personally love this after a workout.

This is another version and less complicated to cut.


Apple slice with almond butter, date sauce, and cinnamon.

I typically make homemade almond butter. Super easy to whip up.

In food processor add 1 cup almonds.
Ready for this it’s so easy.
Press the button to start the food processor and let it blend. You may have to push down the sides as it runs because it will still to the side of the food processor. Let it run until it’s combined to a creamy consistency.

Currently my food processor is broke so and I haven’t attempted a nut butter in my vitamix so we have been purchasing the fresh almond butter from whole foods.

I try to stick to fresh ingredients always it’s just how I feel my best.

Hope you enjoy!

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In celebration of St. Patrick’s Day- Cream of Spinach and Potato Soup


I started this blog to show just how simple it is to eat a healthy plant based diet. To be honest I don’t know what I’m doing when it comes to food prep, but with some creativity and love I make really fabulous food. I do have to thank my vitamix for all its magical powers it has in helping me perfect my creations. Seriously if you don’t have a vitamix I suggest adding it to your list of kitchen appliances you should invest in.

This soup was so easy to make again I like to stick to minimal amounts of ingredients so the bulk of it is spinach and potatoes.  I wanted to make something green today in celebration of Saint Patrick’s Day, so here’s my creation.


Cream of broccoli and potato soup

2 medium sized yellow potatoes
1 smaller yellow potato
Large handful of fresh spinach
1/2 cup almond milk
1/3 cup water ( leftover from water used to boil the potatoes and spinach)
2 1/2 tablespoons hemp hearts ( added for there nutritional benefit and are high in protein)
1 teaspoon onion powder
1 tablespoon better than bouillon soup mix ( low sodium version)
Sea salt and black pepper to taste

To start fill a medium sized pot with water. Chop up 2 of the yellow potatoes. Add potatoes to the pot and add in a large handful of fresh spinach. Cook ingredients until the potatoes are soft and fully cooked. Drain the water into a measuring glass to use as the broth for the soup. Add the cooked potatoes and spinach to your high speed blender then add in 1/3 cup of the liquid, 1/2 cup almond milk, 2 tablespoons hemp hearts, 1 teaspoon onion powder, 1 tablespoon better than bouillon,  sea salt and pepper. Blend on low making sure to put it on low because there’s hot liquids and you don’t want to get splattered once the blender runs.

Once fully blended add the soup back to the pot and chop up the one small potato that’s left. Add the potato to the soup and simmer on low heat until the potato fully cooks.

If your a person who must take pics of all your plant based creations to show off then sprinkle the top with some hemp hearts and add fresh spinach.

If you don’t have a vitamix I hope your blender is just as magical and you enjoy this soup!

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Quinoa pudding (only 4 ingredients)


Preparing healthy plant based recipes is easier than people think. Today I was in a huge rush to get off to the gym, but opened my fridge and grabbed some leftover quinoa to throw together a pudding.

Yesterday I didn’t have any non dairy milk left ( yeah it’s so easy to prepare healthy foods I figure out how to do it with barely anything in my house) so I made an almond milk with the last tablespoon of almond butter I had.

So this morning I looked in my fridge and thought hmm I’ve never tried rice pudding before, but I’d like to make a quinoa version.

So with 4 ingredients I put my food prep skills to work and voila easy homemade protein packed healthy quick breakfast.

Quinoa pudding

1/2 cup cooked quinoa
1/4 cup almond milk
2 tablespoons date sugar

I prepared the quinoa yesterday and used what was left over for this recipe. I advise you to rinse your quinoa prior to cooking to clean it. Prepare quinoa as directions on package.

Seeing I try to limit my dishes I prepared this all in the serving glass, seriously go green use less water for dishes and quicker clean up time 🙂

Mix all the ingredients together top with nutmeg or you could do cinnamon or pumpkin spice.

Quick lazy almond milk recipe ( because you never know when you’ll be out of milk, but have a fresh nut butter to save the day)

1 tablespoon almond butter
1 cup water
1 teaspoon vanilla extract
Blend in high speed blender and bam instant no nut bag almond milk.

I’ve noticed fresh almond milks only last for a few days so I make small batches.


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