Month: December 2017

So I’m kind of addicted to this corn pasta. It was tough finding a gluten free pasta I enjoy and doesn’t cause me to feel bloated after eating it. When I need a quick lazy meal I turn to pasta.

This was quite tasty and it’s made of minimal ingredients. As always I don’t like to add a ton of random seasonings to a dish when using a few simple ones works just fine.

If you are plant based and miss parmesan cheese you can easily make it out of nuts and nutritional yeast.

Ingredients :

1 large handful of kale rinsed and chopped

1 teaspoon minced garlic

1/2 tablespoon oil of choice or omit oil if you follow oil free

1/3 cup almonds

1/3 cup cashews

2 tablespoon nutritional yeast

Sea salt to taste

Optional vegan butter

Directions :

Prepare pasta as per package instructions. While pasta is being made add the nuts amd nutritional yeast pinch of sea salt to a high speed blender or food processor. Grind both nuts into flour with nutritional yeast. Do not over process otherwise you will end up with a nutritional yeast nut butter. Set parmesan cheese to the side. In a pan add in the oil and garlic and kale and saute until fully cooked. Once pasta is done strain it and add it to a mixing bowl. Add in the kale and parmesan cheese. I added a teaspoon of vegan butter and sea salt to taste. If you do not want to use vegan butter then save a bit of the pasta water and add it to the kalw and pasta. You need the parmesan cheese to stick to the pasta. I added about 3 tablespoons of parmesan cheese to my pasta. Add how much or how little you like. Mix well. Serve emmediately.

Enjoy!

Well I was testing out some fun treat ideas for my upcoming princess party with my nieces. Every year for the past few years me and my niece celebrate our January birthdays and have a dress up party. I break out my snow white costume and my youngest nieces dress up as well.

I wanted a healthy-ish treat that we can all create. I’ve done raw apple doughnuts in the past which you can search on my blog for another version I’ve made.

I had a craving for chocolate icing on these so though why not make a chocolate peanut butter icing.

Super simple to make all you need is a few ingredients a little bit of time and bam chocolate peanut butter icing on apple doughnuts.

Ingredients:

1 apple ( sliced into circles and cut out the center for a doughnut shape. Using an apple core on the peeler works just fine for this.)

Lemon juice

1 cup peanut butter

1/3 cup vegan chocolate chips

1 tablespoon coconut oil

1/4 teaspoon vanilla extract

Directions:

Slice the apple and cover with a bit of lemon juice then set aside. Melt the chocolate. I use a glass bowl over a boiling pot of water. I hold it with a heating pad as I stir it. Once melted add peanut butter to the bowl, melted coconut oil, and vanilla extract. Once combined spread on top of apples and sprinkle on shredded coconut. For more servings double recipe. You may have some frosting left over. Set in fridge and use within a few days. Hope you enjoy these as much as I did! Now I’ll wait to see if these are non vegan niece approved. Get creative with toppings, I kept these pretty basic. I did but oreos I’ll make I will crush up incase my nieces want those as a topping.

Enjoy!

I love waking up and making a quick yummy breakfast. What is so cool about following a Plant based diet is I can have ice cream for breakfast with zero guilt. After all it’s just bananas, strawberries, and cacao.

Who would not love a healthy quick version of ice cream. Whether it’s for breakfast, lunch, dinner, or a snack there is absolutely no wrong time to indulge in a healthy banana nice cream!

Ingredients:

2 frozen bananas

2 cups frozen strawberries

1 heaping tablespoon cacao powder

1/4 cup non dairy milk

Directions:

Add the frozen banana, strawberries, and non dairy milk to your high speed blender and blend until fully combined. Transfer half of the mixture to your serving dish. With the other half blend in the cacao powder until fully combined. Top that mixture on the strawberry/cacao nice cream and dig on it.

Enjoy!

I keep seeing all types of posts on holiday cookies. Seeing I have not mastered the skill of gluten free plant based baking I go the raw route for my treats.

I was working with minimal ingredients due to not going food shopping yet, so I just threw stuff together and hoped for the best.

I have some food sensitivities so I omit certain ingredients that could over stimulate me. So for I use dates and coconut sugar for most of my recipes.

Onto the recipe!

Ingredients for sugar cookies:

1 cup cashews

1/3 cup unsweetened shredded coconut

1/4 cup coconut sugar

1 large soft medjool date

1/4 teaspoon vanilla extract

Ingredients for chocolate:

1 heaping tablespoon cacao powder

1/4 cup coconut oil

1/4 cup date syrup – blend 6 soft medjool dates with water ( can use maple syrup or other liquid syrup )

Directions for cookies:

Add all the ingredients to food processor and blend until dough is sticky. Don’t over blend. Form into cookies and set in the fridge while you make the chocolate.

Directions for the chocolate:

Add all the ingredients to high speed blender and blend until well combined. If chocolate is too thick you can add a bit of water to blend.

Take the cookies out of the fridge and dip into chocolate, sprinkle with shredded coconut. Then refrigerate for chocolate to harden. Fyi I accidentally dropped an entire cookie into the chocolate and it got entirely covered. Was a pretty amazing accident, so feel free to cover entire cookie in the chocolate. I also had leftover chocolate frosting so I’ve been snacking on it all day. Quite good!

Enjoy!