Strawberry Beet Banana Nice Cream

I’m trying to up my raw food intake which I tend to do come spring and summer seeing the idea of hot food makes me sweat at even the thought. So I’m hoping to get more creative with raw foods, but as of now I’m making more smoothies and nice creams.

This is super easy to make and oh so delicious!


2 frozen bananas

1 cup frozen or fresh strawberries

1 tbsp beet powder

Optional add in:

1/3 tsp ashwagandha powder

1/3 tsp lions mane mushroom powder

1 tsp maca powder

1/4 cup filtered water to blend


Add all ingredients to a high speed blender and blend to fully combine.


Cauliflower Almond Cheese Sauce

I’ve had a box of gluten free pasta just sitting in my kitchen for weeks and needed to do some type of sauce for it. I realized I had cauliflower and almonds so I whipped up a quick vegan cheese sauce.

This may very well be my new go to cheese sauce, yeah it’s that good!

Recipe :

5 cauliflower florets

1/3 cup almonds soaked

Three dashes curry powder or 2 tbsp nutritional yeast

Sea salt to taste

1 tsp onion powder

Few dashes black pepper

1 tsp Dijon mustard

1/4 cup filtered water

1/2 juice of a lemon


In a pot add the cauliflower with water and cook for 25 minutes or fuller tender

Soak almonds in water

Once cooked add the cauliflower and almonds to a blender add in all other ingredients and blend well to combine.

Add to pasta of choice and enjoy!

Raw Apple Sauce

Raw apple sauce is my go to breakfast or snack when my apples over ripen or I just have too many apples and don’t want to wait for a cooked apple sauce to be made.

This recipe is super easy and oh so addicting to eat.


2 apples

3 soft dates

1/4 cup almonds

3 dashes cinnamon

1 to 2 dashes nutmeg

Water to blend

Topping optional ( I topped it with bananas, apple slices, and dates with some added cinnamon)


In a blender add in everything accept the extra toppings. Blend until smooth.


Deviled “ Egg” Salad ( Vegan)

Non vegans and sometimes even some vegans ask why on earth do vegans insist on recreating vegan versions of animal based foods. To that I say it’s because the vegan version tastes even better and it’s cruelty free. Win win.

I’ve made “ egg” salad before, but this was my best recipe I think. If you recreate please let me know what you think.


Can of chickpeas

1/4 of a block of tofu mashed into chunks

Black salt to taste ( for the “ egg” flavor )

1 tbsp vegan Mayo

1 tsp Dijon mustard

Few dashes black pepper

1 tsp garlic powder + extra for tofu

Few dashes of turmeric

Pinch of sea salt

Few dashes black pepper

Smoked paprika for topping ( optional )


Mash up tofu and season with a few dashes of garlic powder and a few pinches of black salt. You don’t have to cook it but I baked it for 7 minutes to firm up a bit. Thought that would give the “ egg” salad better texture.

In a blender or food processor add in the chickpeas, Mayo, and seasonings, and mustard and blend to combine.

Then mix the tofu and the chickpea mixture.

All done ready to eat, but taste it and you can adjust seasonings to taste.

This goes great on pasta as well I used collard greens to act like I’m a full fledged healthy vegan for a day.


Eggplant and Lentil Vegan Meatballs

I’ll be honest in the past when I post my vegan meatballs on social media I’m not loving how they turned out. But these ones were so tasty and pretty easy to make.

Minimal ingredients and minimal cook time. Definitely will be my new go to healthy vegan meatball recipe.


1 cup cooked lentils

1 medium sized eggplant peeled and diced

1/2 white onion diced

5 cloves of garlic minced

1/2 tbsp ketchup

1 1/2 tsp ground cumin

1/2 tsp chili powder

1 tsp onion powder

1 tsp garlic powder

Few dashes paprika

Sea salt and black pepper to taste

Olive oil for sautéing or water if oil free

1/3 cup gluten free oat flour

1 flax egg ( 1 tbsp flax seed egg 3 tbsp water)


Direction add olive oil to a pan and sauté the onion and garlic until fully cooked.

Once onion and garlic are fully cooked add in the eggplant and sauté until fully cooked.

Cook lentil in boiling water. You want 1 cup of cooked lentils in the meatball mix.

Once lentils are cooked along with eggplant and onions and garlic add everything to your food processor.

Blend to combine.

Then transfer to a bowl and add in 1/3 cup gf oat flour, ketchup, and 1 tbsp flax seed egg and all the seasonings and mix well to combine.

Scoop batter out with a spoon and place meatballs on a baking sheet.

Cook at 350 degrees for 15 minutes then flip and cook for 15 to 20 minutes.


Curried Sweet Potato, Carrot, Chickpea Soup

I went months without cooking or updating my food blog. I kind of even lost my ability to cook. But magically it’s back. I’m mostly making soups and stews, but yummo to being a great cook again.

It’s hard for me to just eat leafy greens so I add them to a soup or stew and that’s my yummy way to make sure I’m getting my daily iron intake in.


1 container organic vegetable stock

3 cups water

1/2 tsp onion powder

1/2 tsp garlic powder

1 tsp poultry seasoning

1 tsp curry powder

3 dashes smoked paprika

Salt and pepper to taste

1 large medjool date

1/2 cup soaked cashews

1/2 white onion sautéed

2 large sweet potatoes

5 medium sized carrots

1 can chickpeas


I used my crock pot for this if you use an insta pot you may need to adjust measurements.

Add soup broth and water and seasonings to the crock pot.

Peel 1 sweet potato and 2 of the carrots dice and add to a pot of water. Bring to a boil and cook for about 30 minutes until both are soft.

If you have an immersion blender you can add the sweet potato and carrots to the soup broth and blend. I added the sweet potato and carrots to my vitamix with 2 cups of the soup broth then added in the 1/2 cup of soaked cashews and medjool date blend to combine.

Then add that mixture back to the crock pot with the rest of the broth.

Sauté the white onion and add to the crock pot.

Now boil and cook the other sweet potato and carrots for about 30 minutes. Once cooked add those to the crock pot and add in the chickpeas.

Turn the crock pot on high and cook until fully heated. Season to taste.


Gluten Free Fritter Waffle Grilled Cheese


The thing I love most about following a plant based gluten free diet is creating new recipes to replace using bread. So my newest obsession is turning a vegetable fritter into waffles and using that for a vegan grilled cheese.

These are super quick and easy to make and so delicious.


1/2 grated yellow squash

1/2 grated zucchini

1 medium sized carrot grated

1 flax egg ( 1 tbsp ground flax seed 3 tbsp water let sit to solidify a bit)

1/4 to 1/3 gluten free oat flour

Few pinches of sea salt

Few dashes black pepper

1/2 tsp onion powder

1/2 tsp garlic powder


Grate the veggies and add to a mixing bowl then add in seasonings and stir well to combine.

Now add in the flax egg and gf oat flour and mix well. I usually use my hands to mix it then scoop out some of the mixture onto your waffle iron.

I grease my waffle iron with coconut oil. Cook through twice on the setting between the 2 and 3.

Once both pieces are fully cooked use whatever began cheese you prefer and I bake my grilled cheese in the toaster but you can pan cook this if you prefer.


Green GlutenFree Bagels

Happy St. Patrick’s day to those who celebrate. I’m aware it’s become a stressful and difficult time for many of us due to the circumstances going on in life right now surrounding social distancing and life being altered to a new type of non permanent reality. My 7 year old niece recommended I create green bagels for St. Patrick’s day, so I decided to do just that to give my mind a break from what’s occurring in life.

I even had my lovely neighbor taste test these and she said they were tasty! I hope you have these ingredients on hand currently you give these a try, or save the recipe for when you can get ahold of the ingredients.

These are loaded with veggies, but honestly they don’t taste like they are packed with leafy greens.


1 cup gluten free oat flour + extra flour for kneading the dough

1/3 cup rice flour

2 1/2 tbsp tapioca flour

1/2 tsp baking soda

1/3 to 1/2 tsp sea salt

Few dashes of onion powder

Few dashes of garlic powder

Few dashes of black pepper

2 flax eggs ( 2 tbsp flax seed powder 6 tbsp water )

2 tbsp filtered water

1/2 cup grated broccoli

1 cup grated cauliflower ( I had green but you can use white)

1/3 finely cup chopped spinach

1/3 cup finely chopped collard greens

To get a better green color to these for festive purposes adding 1 tsp of dried spinach powder or a natural green powder blended with a bit of water. I added a green smoothie powder and added a bit of water to make a natural dye.


Preheat oven to 400 degrees.

Properly wash veggies and prepare them as directed. Once all the greens are chopped finely add those along with cauliflower rice to a steamer tray and steam to cook for 12 minutes.

While greens/ cauliflower are steaming prepare the flour and seasonings in a bowl.

Prepare flax eggs set to the side to get to the consistency of an egg replacer

In a large mixing bowl add the 1 cup gluten free oat flour, 1/3 cup rice flour, 2 1/2 tbsp tapioca flour and dry seasonings with baking soda to a mixing bowl and stir to combine.

Once the veggies that are steaming are ready allow to cook slightly then add the flour blend in the mixing bowl.

Add in the flax eggs and water and mix well to combine then use your hands. You will need to add more gf oat flour then simply knead the dough, but not over kneading or it will dry out.

Form the bagel dough into a large ball then cut into fours for larger bagels, if you’d like mini bagels you can make smaller ones.

Form the bagel into the shape by hand. I simply form a ball the push a hole in the middle with my finger then mold to a good shape.

Line a baking sheet with parchment paper.

Bake the bagels for 22 minutes, then flip and bake for 15 more minutes.

I slice the bagel when I’m ready to eat it and toast it or bake them for 10 minutes to get a good consistency.

People ask if these can be boiled, which yes they can, I choose to not because I like to not waste a pot of water boiling the bagels when they taste great without wasting a pot of water.


Easy Gluten Free Vegan Butternut Squash, Carrot Bread

I honestly haven’t bought any type of store bought gf bread products in years, once I started making healthy homemade options. These were super easy and I haven’t posted my gluten free crackers I make, but these were based off of those.

I have a plethora of heart cookie cutters so I opted for heart shaped bread, because that brought me happiness, obviously you can simply roll them out or shape up them however you fancy!


1 cup gluten free oat flour ( + extra flour to knees and mix)

1 tbsp tapioca flour

1/2 cup puréed blend of carrots and butternut squash ( I simply had leftovers so I mashed them to utilize for this)

1 flax egg 1 tbsp flax seed powder 3 tbsp filtered water

1/2 tsp baking powder

1/3 tsp onion powder

1/3 tsp garlic powder

1/4 tsp sea salt

1/4 tsp turmeric

Few dashes black pepper

1/4 cup water

Directions :

Preheat oven to 400 degrees

Add all the dry ingredients to a mixing bowl and stir to combine.

Next add into the dry ingredients the puréed carrots and butternut squash, flax egg, and water, stir to combine then knees and mix with hands.

I ended up having to add a bit extra gf oat flour to the dough. You don’t want it to be too dry or too sticky.

Optional roll out and use large cookie cutters or simply roll out like a big pizza crust and you can slice with a pizza cutter. You want the dough to be slightly thick prior to baking.

Place parchment paper on a baking sheet and bake for 20 to 22 minutes. I used a fork to poke some holes on the top of each heart slice I made. Not entirely sure if that’s necessary though.

I reheated mine for a few minutes prior to eating leftovers.


Cauliflower, Mashed Potato Waffle Stuffed Crust Pizza

To be honest I haven’t been very creative with my meals lately not have I been successful with what I’m creating. That is due to the fact that I’m now choosing to focus on creating artwork again, and for some reason my brain cannot take on creating delicious beautiful foods as well as create artwork. I’m used to this issue, but I’m celebrating now over creating this masterpiece, all while completely burnt out and exhausted.

This is basically my version of an easy gluten free pizza. If you aren’t in the mood for pizza you can utilize the waffle for burgers as the buns, avocado toast, sandwiches, and adding in the vegan cheese is optional.


2 yellow potatoes

4 cauliflower florets

1/3 cup gluten free oat flour

1 tsp baking soda

1 flax egg ( 1 tablespoon flax seed powder 3 tablespoons water stir to combine let sit for a few minutes)

1/3 tsp garlic powder

1/3 tsp onion powder

1/3 tsp sea salt

Few dashes black pepper

Tomato sauce of choice for topping

Vegan cheese of choice ( I used chao slices)

Pizza toppings of choice I added mushrooms, onions, and peppers.


Cut up the potatoes and add those and the cauliflower florets to a medium size pot of water. Allow them to cook fully which took about 32 minutes.

Once the cauliflower and potatoes cooked I chose to make simple and very basic mash by mashing them up with a fork, if you are blessed to own a potato masher utilize that you all means. ( You can use leftover mashed potatoes if you have those)

Add the seasonings to the mash and mix well.

Add in the 1/3 cup gf oat flour with the baking soda and flax egg. Mix well to combine.

Let the mixture set in the fridge 10 minutes.

Roast the toppings for 10 minutes while the waffle batter is in the fridge.

I greased my waffle iron with coconut oil. Heat the waffle iron between the 2 and 3 setting.

Now add about 1/2 of a cup of the waffle batter to the waffle iron and press it out a bit.

Top it with a slice of vegan cheese or shredded cheese whichever you choose. Then top the cheese slice with the waffle batter to cover the cheese.

Let the waffle cook through twice to get crisp and firm.

Carefully remove.

Add to a baking tray or pizza tray then put on pizza toppings.

Bake for 10 to 12 minutes.