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.


No Added Sugar Applesauce

This is my second time ever making homemade cooked apple sauce. This time I opted for a no added sugar version. This is quite easy to make. I used my crock pot so that is how I’ll be directing this recipe to be prepared. If using another form of cooking like insta pot or stove top you’ll have to adjust seeing I can’t say how those methods will go.

Besides the peeling and cutting up of the 12 apple I used this recipe is quite basic and simple and I assume fool proof.

You can use whatever apples you choose I used gala apples seeing that’s what I had an abundance of. Obviously different apples will have a different either sweet or more sour flavor to the final apple sauce. Also if you like to add a sweetener feel free, but honestly this was so tasty by omitting any added sweeteners.

Recipe :

12 gala apples peeled and cut up

1/2 cup filtered water

1/2 tbsp lemon juice

1/2 tbsp cinnamon

Directions :

In your crock pot add in the peeled and cut up apples.

Add in the water and lemon juice and stir to coat all the apples.

Now add in the cinnamon.

Cook on high for 2 to 3 hours.

Once the apples are fully cooked I simply mashed them with a fork, but a immersion blender or potato masher would work well. I have neither.

This was so tasty still warm, but just as good cold.

I’d say it will keep well for 2 to 3 days in an air tight container in your fridge.


No-Bake Sweet Potato Pumpkin Pie

Woke up for a craving for pie. So I created a simple and basic no bake pumpkin sweet potato pie. Quite the tasty idea for breakfast or eat it whenever you choose.

Recipe for filling:

1 small sweet potato ( I peeled it and cut it up then I steamed it to cook)

1/2 cup pumpkin purée

1 1/2 tbsp maple syrup

1/2 tsp pumpkin pie spice

2 dashes cinnamon

1/4 tsp ginger

1/3 tsp vanilla extract

Pinch of sea salt

1/2 tbsp coconut oil ( if you are oil free then omit)

Recipe for crust:

1/2 cup almonds

1/2 cup gluten free oats

9 or 10 medjool dates

1/2 tbsp of the pie filling

Pinch of sea salt


Step one prepare pie filling.

Prepare the pie filling in either a food processor or blender. I simply added all the ingredients to my food processor and blended to mix. Set to the side.

Step two prepare crust.

I used my food processor for the crust. I added in the almonds first and processed them to grind them. Then I added in everything else and processed to blend. I then added the crust to the small ceramic pie pan and set it in the freezer for 10 minutes.

Step three make the pie.

Then I added the filling and set it in the fridge for 20 minutes. I topped my crust with a cute pie crust flower which is optional.


Raw Cranberry Apple Sauce

This might be my new favorite easy breakfast. So tasty and so simple. Whenever I create a new raw recipe I get the urge to create more raw foods, so I’m hoping to get creative with adding some raw recipes to my blog.

Recipe :

2 apples ( I saved some of the apple for topping)

1/3 cup fresh cranberries

2 medjool dates

1 tbsp almond butter ( or nut butter of choice ) you can also simply add in fresh almonds and blend if you don’t have a nut butter.

Directions :

Simply add all the ingredients to your blender and blend well to combine. Toppings optional, but makes it pretty.


Please choose veganism or make it a goal to lesson your intake of animal products so all living beings can be blessed with a healthy and happy holiday season! There are endless options for cruelty free plant based foods for celebrating!

Pineapple Cough Relief Smoothie

I was up for hours last night with a bad cough, I’m still staying as quiet as can be so my voice can fully recover. I heard of pineapple being a natural cough remedy so that’s what I planned to try out today. Full of other medicinal yumminess as well.


1/4 cup pineapple

1/2 tbsp organic lemon juice

1 tsp freshly grated ginger

Dash of cayenne pepper

1/4 tsp turmeric powder

Dash of black pepper

1/2 cup filtered water

1 tsp coconut oil


Simply blend all the ingredients in a blender and drink.


Potato, Cauliflower, Vegetable, ChickPea Stew

I’m still not feeling my best so the plus side to that is I get to create a bunch of get well soups/ stews to get me all better.

I’m beyond grateful I’m a natural born cook, because it’s a blessing to be able to whip up delicious tasting meals especially when I’m under the weather.

This stew came out so tasty, and I’m now I’m trying to think of my next big pot of get well soup. I do have a pumpkin and butternut squash needing to be used so it will be with one of those.


1 container of organic vegetable broth

1 cup filtered water

1 can chickpeas drained and rinsed ( save the brine)

1 small yellow onion chopped

2 to 3 cloves garlic minced

3 yellow potatoes

2 cups cauliflower florets

4 carrots

1 cup frozen peas

1 cup fresh or frozen broccoli

1/4 tsp turmeric powder

1/2 tsp onion powder

1/2 tsp garlic powder

1/3 tsp poultry seasoning

1/2 tsp dried thyme

1/2 tsp dried oregano

Sea salt and black pepper to taste


I sautéed the onion and garlic in a bit of the chickpea brine with some salt and pepper for about 5 minutes, then I added in the carrots, potato, cauliflower and sautéed a bit.

Then add in the soup broth, water, and seasonings.

I let the soup come to a boil then simmered for 35 minutes.

I then took about a cup of the soup including the potatoes, carrots, and cauliflower and blended that in my vitamix ( careful with this part the soup is hot). I then added that mixture back into the pot and added in the frozen peas, chickpeas, and broccoli and let simmer for about 10 more minutes.

You can really add in any leafy greens or vegetables of choice I used what I had on hand.

Enjoy and get well soon if you are amongst the unlucky ones of us all that aren’t feeling our best!

Vegetable ChickPea Soup With Brown Rice

I’m not feeling the best these past few days, so I ran out yesterday to buy some stuff to make myself a get well pot of yummy plant based vegetable soup.

Downside of living alone is that when I feel crummy I still need to cook myself food, upside is now I have tons of leftover soup to last a few days.


1 carton of organic vegetable broth

1 cup water

1 can of chickpeas drained and rinsed ( I save the chickpea brine from the can and I sautéed the vegetable in it)

3 organic carrots

3 cloves garlic

1/2 yellow onion diced

2 cups cauliflower florets

1 cup green beans I used frozen

Sea salt/ black pepper to taste

1 tsp onion powder

1 tsp garlic powder

1/4 tsp turmeric

1/3 tsp poultry seasoning

Dash of paprika

Optional 2 tbsp of hemp hearts

I prepared a pot of brown rice so I added that to the soup as I served it. You can add gluten free noodles if you’d like instead.


In a large pot I added the onion and diced garlic and sautéed them in the chickpea brine for about 5 to 7 minutes. Seasoned with some salt/ pepper. Then I added in the carrots and a bit more chickpea brine and sautéed for 5 minutes.

Now add in the vegetable broth and water and seasonings with the cauliflower, green beans, and chickpeas.

I brought the soup to a boil then let it simmer for 30 minutes to allow the vegetables to fully cook and absorb flavor.

Feel free to taste test the broth and adjust to taste.


Avocado Vegan Cheese Sauce

Wowza this sauce is so tasty, or at least I thought it was. I’m not one of those food bloggers who feels the need to write a long intro to my recipes when I’m fully aware you all simply want the recipe anyways so onto this lovely creation I’m blessed I have leftovers of.


1 small ripe avocado

1/3 cup almonds without the peel ( I’ll explain below how to get the skin off your almonds easily if you buy them with the peel already on them)

1 tsp apple cider vinegar

1 tsp onion powder

1 tsp garlic powder

Dash of black pepper

3 tbsp water or more to blend to a creamy consistency

1 or 2 tbsp nutritional yeast ( I use 3 or 4 dashes curry powder for cheesy recipes)

Sea salt to taste


If you need to skin the almonds I find it easiest to soak them in boiling water for 1.5 minutes carefully drain and peel the skin off by hand.

Once you have the bare almonds add those to your blender.

Blend the almonds with about 1/4 cup water.

You can add in the other ingredients and blend well to combine.

I used this for a pasta dish over gluten free pasta, but do with it as you please.