Buckwheat Carob Chip Banana Muffin Waffles( vegan, gluten free)

I called this a banana muffin waffle because it can be made into muffins as well. I just chose a waffle today.

Yes these were just amazing!

Recipe for waffles:
1 ripe banana
1 cup buckwheat flour
2 flax seed eggs
1/2 cup carob chips

Add all the ingredients to a high speed blender except the carob chips. Blend well. Then I was lazy so I just dumped in the carob chips and mixed them into the batter in the vitamix with a spoon. Set your waffle iron to setting 3 and add the batter. Makes enough for 2 waffles.

I topped mine with walnuts and some coconut syrup.

Enjoy! .

Citrus Smoothie (vegan)


I’ll admit I don’t make smoothies as often as I used to, but I love when I create a new amazing smoothie recipe. This is a blend of orange, banana, and bit of maca powder. Wish I made a gallon of this lovely creation, because it’s so good. Was hoping to add flax seeds for omega 3’s but I’m all out. This is a much easier breakfast than what I’ve been eating recently and I was craving something raw. Win win!

Ingredients for citrus smoothie:
1 whole peeled orange
1 banana
1 cup filtered water
1 teaspoon maca powder
1 tablespoon unsweetened shredded coconut

Simply blend all the ingredients and enjoy!

Anti inflammatory Tonic

I absolutely love this drink. It is probably an acquired taste, but the benefits are enough for me to drink it. I get lazy sometimes and go periods of time not drinking it, but finally started making it again.

Inflammation is linked to the cause of debilitating diseases such as alzheimer’s, cancer, arthritis, and heart disease. So eating or drinking anti inflammatory foods or drinks can be very beneficial for helping heal certain conditions.

Inflammation is your bodies response to stress whether from lifestyle, diet, or health. So many people are unaware of inflammation even being an issue. I hope everyone who sees this post will try this out. Again the taste is something to get used to.

Ingredients for tonic:
6 tablespoons organic lemon juice

1 to 2 teaspoons tumeric

Black pepper ( must be add to activate the turmeric )

6 tablespoons raw apple cider vinegar ( use less if you don’t like the taste)

1/4 teaspoon sea salt

1 inch piece of fresh ginger

Optional if you have papaya seeds ( good for parasite cleanse)

4 cups filtered water

1 heaping cup fresh or frozen pineapple

Add all ingredients to a high speed blender. Blend well. I drink a small glass of this in the morning. You can freeze in ice cube trays if you’d like.


Sweet Potato Hummus ( oil free)


What were you expecting anything other than another sweet potato recipe? What’s not to love about a sweet potato, you can eat it cooked or raw and apparently turn into almost anything. I will say though after this creation I’m taking a breif break from sweet potato recipes, that’s unless I get great recipe idea in my head then we will see.

This hummus was really good. I was planning to make a flat bread with it, but since intermittent fasting I’m more aware of the foods I choose to eat and have been listening to my food brain more and not stuffing myself with added calories if I’m not really wanting it. Lost count of how long I’ve been intermittent fasting for, but today was an off day with poor sleep so I skipped fasting today and I’ll pick it back up tomorrow.

I will say I was starting to have an unhealthy relationship with food counting calories, so I threw that idea out the window and just eat when I’m hungry and don’t stuff my face all day. Well enough about me let me share this yummy recipe with you all.

Sweet potato hummus ingredients:
1/2 of a large peeled sweet potato
1 cup chickpeas
4 tablespoons tahini
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried ginger
1/4 teaspoon paprika
1 teaspoon cumin
1 teaspoon chili powder
2 or 3 medjool dates ( I’ve been up since 530 and am writing up the recipe hours after creating it so start with 2 and taste to see if 3 works)

First add the sweet potato to a pot of water and boil ( you could steam or roast it if you prefer it just should be cooked). Once the potato is cooked add all the ingredients to a food processor and blend well.


Sweet Potato Cashew Ice Cream in a Raw Cone ( vegan, gluten free)


That’s it I’ve fully fallen in love with sweet potatoes and honestly have no interest in any other type of boring potato. I can turn a sweet potato into so many different recipes. So sorry for any followers who may not love sweet potatoes as much as I clearly do, because I’m adding yet another sweet potato recipe tonight. Sorry totally not sorry.

I was on Facebook this morning and saw a friend post an ice cream post with store bought ice cream cones. So last night I prepared the ice cream and I needed to enjoy it with a cone. So dates to the rescue on this recipe ( as well as shredded coconut and gluten free oats). After patiently waiting all day for the cones to dehydrate I finally got to enjoy this wonderful creation of mine. I truly hope other people love this recipe as much as I do.

Recipe or cashew sweet potato ice cream:
1/2 of a large peeled sweet potato
1 1/2 cup cashew cream ( soak 1 cup cashews in water for 4 hours, drain, and add to vitamix or high speed blender. Then add in 1/2 cup water and blend well)
3 medjool dates
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon nutmeg

Add the 1 1/2 cup cashew cream and all the ingredients to a high speed blender. If too thick add extra water. Once combined I stored mine in plastic freezer safe Tupper ware over night.

Now drum roll please for these fabulous and super easy raw ice cream cones!

Ingredients for raw cone:
13 medjool dates
1 cup gluten free oat flour
1/3 cup shredded coconut ( optional and if you add it grind them in with the oats prior to adding dates)
1/4 teaspoon sea salt

Add the oats and shredded coconut to the food processor and grind well. Then add in the dates and allow to combine to a sticky dough. Now apparently there are cone molds to make this a lot easier, but I just formed it into a cone and checked on it every hour to adjust so it stayed open on top. After its formed into a cone then place the cones on a dehydrator sheet that has a non stick mat or parchment paper. Dehydrate at 145° for one hour then turn down to 115° and Dehydrate for 10 to 12 more hours. If you don’t care about this dessert being fully raw then you can keep it at 145° and it will be done sooner. If you dehydrate at a higher temp when done set in freezer to cool for 5 minutes. Should make 2 cones.


Introducing an even more incredible version of this lovely creation of mine. Yes I’m pretty grateful I get to eat all this incredible food. Truly hope others are enjoying these recipes. Feel free to leave a comment on the page if you’ve tried something.

Seeing I’m always trying to make new creations and try to not eat the same thing repeatedly I though how can I possibly make this even better that yesterday’s creation. Well viola this is how. Adding carob chocolate to the cone took this to a whole new level of absolute goidness!

I wanted to change up the ice cream as well so I added to yesterday’s sweet potato ice cream in some carob powder, fresh almond butter that I had made with mixing almonds, cinnamon, and a bit of coconut oil, but any nut butter creation will do.

I really do impress myself some times and yes it’s probably better than what it looks like. Absolutely loving this. My 11 year old niece is sleeping over this weekend so these are on the menu for sure.

Now let me get the fabulous recipe!

1/4 cup carob chips
1 tablespoon carob powder
2 tablespoons almond milk
2 tablespoons almond butter
1/2 cup of the already made sweet potato ice cream, see above recipe for that.

Melt chocolate I added a drop of coconut oil to a pot and heated the chips to melt. Then dip the the cone or use a knife and spread on chocolate. Then I sprinkled on some carob chips and froze the cone while I made the ice cream. I froze it for about 5 or 10 minutes just so the chocolate would harden. For the ice cream add all the ingredients to a food processor and mix well. Now prepare the dessert and go enjoy it!

Banana Bread French Toast ( vegan, gluten free)


I’ve never made French toast before, not even as a non vegan. So I was so excited to make a plant based gluten free version. I’ve never baked banana bread before, and I must learn to be patient and allow things to cool as well as cook thoroughly so it stays intact. I was able to recover when it broke the first time I took it out of the oven so it was a success in the end.

I love that this didn’t need an egg replacer for the French toast I used bananas, coconut milk, cinnamon, and nutmeg. Now I have an entire loaf of this bread to eat by myself, but maybe I can talk my 3 year old niece to try some.


Ingredients for banana bread:
2/3 cup oat flour + 2/3 cup oat flour
2/3 cup buckwheat flour + 2/3 cup buckwheat flour
2 overripe bananas
2 teaspoons vanilla extract
8 medjool dates
1 cup almond  milk
2 teaspoon nutmeg
2 1/2 teaspoon cinnamon

I made two separate portions of batter because I couldn’t do it all in one batch in my food processor. So I started with 2/3 cup oat flour and 2/3 cup buckwheat flour. Then I added in 1 teaspoon vanilla, 4 medjool dates, 1/2 cup almond milk. I let it mix and poured the milk in as in ran. Then I added that batter to my bread pan and repeated the process with the rest of the batter. I preheated my oven to 350° and baked it for 1 hour. Allow to cool completely before taking it from the tray.

Next I prepared all my ingredients for the French toast.


Ingredients for French toast:
1 banana
1 cup coconut milk
1 teaspoon vanilla extract
1 teaspoon nutmeg
1 teaspoon cinnamon

You can either use your food processor or blender for this. Add all the ingredients and blend to combine.

Then cut thick slices of banana bread and cover with the batter. I added a bit of coconut oil to my pan and cook both sides.

It makes a really yummy almond butter and raspberry sandwich! Try waiting until the day after baking the bread to make the French toast tastes much better.


Sweet Potato Gnocchi with a Portobello Mushroom Cream Sauce ( vegan, gluten free)


Here I go again with yet another sweet potato recipe. No apologies over this either I’m just addicted to sweet potatoes lately. To think I used to rarely eat them, now I buy massive bags of them from Costco.

I’ve never had gnocchi ever, to be honest I never heard of it until this past year. I know what rock have I been living under my whole life? This is my new favorite creation and I honestly could care less for the idea of plain boring pasta when there is this to replace it.

I was a bit intimidated to make this seeing the potato must be cooked with the skin on then peeled while still hot. That was a task in itself and yes if you’ve never made this the potato is even hotter than you imagine. Once that part was handled it was learning measurements of ingredients to get the dough to combine well enough.

This recipe is as usual entirely gluten free and I don’t use gluten free all purpose flour anymore so I used gluten free oat flour, almond flour, and tapioca flour. Seeing I was creating my own recipe it was a task to get exact measurements, also had nothing to compare this to, but I think it came out great.

Ingredients for gnocchi:
1 large sweet potato
1 1/3 cup almond flour
1 1/3 cup gluten free oat flour
1 1/3 cup tapioca flour

Boil the sweet potato in a pot of water with the skin still on. It takes about 15 minutes to fully cook. Then place the sweet potato on a large area where it can be formed into dough I used a large wooden cutting board. This is the not so fun part. Carefully peel off all the skin while the potato is hot. This takes skill if I needed to hold the potato I used a paper towel and used a large knife to get the skin off. Now let the potato cool entirely because you are forming the dough with your hands. Start boiling a large pot of water with some sea salt added to it. Then to make the dough I started with 1/2 cup of each separate flour and folded the dough and continued until all the flour was used. You want it to be firm dough that can be rolled and not have any moisture left but not to dry. If need be add extra of all the flours. Then you cut the dough into 4 sections and roll each section out like a play dough worm ( yes I’m so happy I just referenced playdough!) After all pieces are rolled out then cut them into about 2 inch pieces. After all the dough is cut gently press it down with a fork. Once water is boiled cook in 3 separate batches. The dough will sink to bottom so give a quick stir so it does stick. Cook for about 5 minutes the dough will soon float to the top. Remove with a slotted spook and place on a cooking sheet as the rest cook.

Ingredients for Portobello mushroom cashew cream sauce:
Soak 1 cup of cashews for at least an hour and drain
1 cup water + 1 cup water to be used separately
6 Portobello mushroom caps
1 tablespoon better than bouillon vegetable base low sodium soup mix ( must be this broth, I attempted this with another broth and it did not taste right)
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 tablespoon cumin

Add 1 cup water to a pot with the soup broth and mushrooms. Bring water to a boil then simmer on low until mushrooms are cooked. In a high speed blender add the cashews and 1 cup of water to make the cashew cream. You only need 1 cup of cashew cream for this so save the rest ( look through my recipes and feel free to make the cashew cream banana ice pops with the leftover cream) add one cup of cashew cream to the blender and add in the mushrooms save the broth in the pot and blend well cream well. Add in the onion powder garlic powder and cumin and blend. Then add this cream to the broth in the pot if it’s cooled reheat on low for a few minutes. Now after all your hard word go and enjoy your sweet potato gnocchi!