Chocolate Chia Seed Pudding


With only six ingredients and no fancy kitchen equipment needed, the hardest part of this of this recipe is waiting for it to sit in the fridge overnight!  It might be my new favorite treat!

What you will need:


1/3 cup chia seeds

4 Tablespoons unsweetened cocoa powder

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 1/2 cups unsweetened almond milk

3-4 Tablespoons of maple syrup img_0556

I tend to find it easier to pre measure all my ingredients and have them in small containers. Especially because I can put all the food containers away and clean off any measuring tools and put them away before I start to cook.  That way i don’t have as much clean up after I’m done cooking.  This is obviously completely optional, but I find that it makes clean up easier in general.


First, put the chia seeds, cocoa powder, cinnamon and salt in a small bowl.  Using a fork, sift and combine the dry ingredients completely.  Keep stirring until all the clumps are gone and the mixture is uniformity combined.

Next, mix in the almond milk and maple syrup.  Mix completely, until you think that you have over mixed it pretty much.

Place in a clean glass container.  Let it rest overnight.


When it looks like this it’s ready!


You can enjoy it plain or add toppings such as blueberries, coconut flakes, or pretty much anything vegan!


Note- if the texture is not to your liking, simply put it in a food processor or blender.  It will have the consistency of regular pudding.



Chocolate oatmeal with pistachios, blueberries and avocado



I can never get enough oatmeal, and it’s so versatile that the flavor possibilities are pretty much endless!  Okay, I know chocolate, pistachios, blueberries and avocado might sound a little out there, but it’s one of my new favorite breakfasts!

What you will need:


1 cup unsweetened almond or cashew milk

1/2 cup old fashioned oats

2 tsp. Unsweetened cocoa powder

1/4 tsp cinnamon

2 tsp. sweetener of choice (I prefer Splenda )




First, heat the plant milk on the stove on medium high heat.  Once it’s boiling, add the oats, cocoa powder, sweetener of choice and cinnamon.  Lower heat and allow to simmer for about five minutes, until cooked.

Take the avocado and cut in half.  Set the side with the seed aside.  While the skin is still on the avocado half, cut slices lengthwise.  Take a spoon and scoop out the slices.


Place cooked oatmeal in a bowl, top with pistachios, blueberries and avocados and enjoy!

Sweet and smokey butternut squash

img_3596This has a steak house type taste, with smokey flavors and spices!  It’s  vegan and is easy to make at home.  With only seven ingredients and almost no kitchen tools required  it’s sure to become one of your favorite twists on butternut squash.

what you will need-


l/2 butternut squash

2 TBSP coconut oil

1 tsp liquid smoke (I like hickory flavor the best for this recipe)

2 TBSP maple syrup

1 1/4 tsp garlic powder

1 tsp chili powder

1/2 tsp paprika


First, pre heat the oven to 400 degrees.   Wash the butternut squash well and cut in half.


Scoop out all the seeds.  Set aside for now.


In a separate small bowl, mix the maple syrup and liquid smoke until combined as wet ingredients.  In a different small bowl, measure and mix the dry ingredients (garlic powder, chili powder and paprika).  Mix with a fork for the best combination.

Melt the coconut oil by itself and leave it separate from the other ingredients.


Line a glass baking dish with tin foil and put some coconut oil on the foil.  Place the squash as pictured.  Drizzle the melted coconut oil on top.  Next, drizzle the wet mixed ingredients.  Sprinkle the spice mixture on top.

Bake at 400 degrees for 30-35 minutes, or until tender, flipping half way through so that the skin is now facing up.



Vegan bacon flakes

imageWhy are these called vegan bacon flakes?  Because using coconut flakes as a base gives it such a nice crunch!  It’s smokey,  savory and makes a wonderful salad topper!  Plus, it’s an easy recipe that requires five ingredients and about 20 minutes.


What you will need-


1 cup unsweetened coconut flakes (slightly underfill the cup)

1 TBSP soy sauce

3/4 TBSP liquid smoke

1/2 TBSP maple syrup

1/4 tsp. paprika


Pre heat the oven to 325 degrees.


In a small bowl,  mix the soy sauce, liquid smoke, maple syrup and paprika together.  In a separate and larger bowl, place the coconut flakes.  Next, slowly drizzle the wet mixture on top of the flakes.  Stir to make sure all the flakes have been covered.


Next, line a baking sheet with aluminum foil. Use Pam or coconut oil to grease the baking sheet. (You can also use parchment paper)

Put coconut flakes on top of the pan, making sure to spread them out so that they are very thinly lined up.

Cook for 15-20 minutes.  Making sure to flip at least every five minutes and to move some of the flakes from the edges to the center.


This is makes sure it comes out even!  Watch very closely after the first 10-12 minutes to ensure the flakes don’t burn!  They are thin and can burn easily.



They are PERFECT salad toppers too!

Roasted Root Vegetables


This dish will really get you into the fall spirit!  Nothing says autum like root vegetables.  The combination of red potatoes, sweet potatoes, parsnip and carrot is definitely one I will use again!

what you will need-


one large sweet potato or two medium sweet potatoes

half pound red potatoes

half pound parsnips

half pound carrots

extra virgin olive oil

2 teaspoons dried rosemary

1 tablespoon nutritional yeast (or more for a more cheesy flavor)

salt and pepper


First, preheat the oven to 425 degrees.  Then, wash and peel the carrots, parsnip and sweet potato.  Wash the red potatoes and cut out any eyes or undesirable spots.  Leave the peel on the red potatoes.

imageCut all the vegetables into approximately one inch squares.  Mix the Rosemary with about three tablespoons of olive oil.

imageDrizzle a baking pan with the Rosemary and extra virgin olive oil mix.  Place the cut veggies in the pan, making sure that they are not on top of each other.  Bake for 25-35 minutes until done.  Flip veggies half way through baking to ensure that both sides cook evenly.

Take out of the oven.  Sprinkle with nutritional yeast, salt and pepper.

serve hot.


Vegan Sweet Potato Mac and Cheese

imageSweet potatoes in Mac and cheese is out there, I know.  But it is so creamy, cheesy, savory and a bit sweet to boot!  Besides, it is such a pretty fall color without any need for dye or artificial anything.  It was a crazy idea, but it’s an easy dish that is so satisfying.

What you will need-

imageEight to ten oz. dried pasta (I used a whole wheat vegan pasta but any kind will work)

One very large or two medium sized sweet potatoes ( 1 1/2 cups worth)

1 cup cashew milk (unsweetened)

1/4 cup nutritional yeast

2 teaspoons minced garlic

1 tablespoon coconut oil

ground pepper (completely optional)

First, wash the outside the the sweet potato.  Then, make a few small cuts into the sweet potato with a knife.  Pretty much make stab wounds.  This will stop the sweet potato from exploding in the microwave.

imagePut the sweet potato in the microwave, and cook using the “baked potato” option.

While the sweet potato is cooking in the microwave, prepare the pasta according to the directions on the package.

imageWhen the pasta is done, drain and set aside.

The sweet potato in the microwave should be cooled down enough to safety work with by this point.

Take the sweet potato out of the microwave and place on a cutting board.

imageCut the sweet potato in half.  Then, use a spoon to scoop out the cooked interior.  For mine, I scooped out 1 1/2 cups worth of sweet potato flesh.

imagePut the 1 1/2 cups scooped out sweet potato flesh in the blender.  Add the cup of cashew milk, 1/4 cup nutritional yeast, 2 teaspoons of minced garlic and the tablespoon of coconut oil to the blender as well.  Blend completely, until smooth.

imageTake the smooth mixture out of the blender and put it in a pot.  Put heat on medium.

Add cooked pasta.  If desired, add a pinch of ground pepper.

imageMix well.  Keep on the stove until heated completely.

imagePut on plates and enjoy!

I garnished with a grape tomato and spinach leaves, but this is completely optional.



Chickpea and Vegetable Chowder

imageI love soup, and this chowder not only has lots of great veggies in it, but because it is made with chickpeas instead of potatoes, it packs an extra protein punch!  It’s naturally gluten free, and is so creamy and filling!  Since fall is right around the corner, this really helps me get into the season.  A warm, thick, chunky and creamy chowder is perfect for a fall afternoon or a fall dinner.

What you will need-

image1 can chickpeas (also called garbanzo beans)

1 can corn

1 can coconut milk (13.5 fluid oz)

1/2 cup carrots (diced)

1/2 cup red onion (diced)

3/4 cup red bell pepper (about an entire medium to large one)

1 small zucchini (about a cup worth)

1/2 teaspoon dried Rosemary

1 teaspoon dried basil

extra virgin olive oil

First, clean all the vegtables.  Take the carrots and slice into small slices, around 1/4 inch thick.  The measuring cup is there to show scale for approximate thickness of the sliced baby carrots.

imageNext, dice the red onion and the bell pepper.   Set the bell pepper, onion and carrots aside.

imageTake the zucchini, and cut into 1/4-1/2 inch thick slices.  Cut slices into fourths.  Set aside apart from the oinion, carrot and pepper mix.

Take out your blender.  Drain the can of chickpeas (I save the liquid and use it later as an egg replacer).  Add the drained can of chickpeas to the blender.  Open the can of corn and drain.  Set aside 3/4 cup of the corn.  Add the remaining corn to the blender.  Shake the can of coconut milk well, open and add to the blender as well.

Secure the lid of the blender, and blend for 20-30 seconds, or until completely blended.  Set aside for now.

Heat up a skillet to medium high heat.  Once the skillet is heated, drizzle olive oil into the pan and add the carrots, onion and pepper.

imageSauté for about three minutes.  Then add the zucchini.

Stir and continue to sauté for another 3 minutes.

Next, put the chickpea mixture from the blender into a large soup pot.   Add the set aside corn and the sautéed vegetables.

imagePut heat up to medium to medium high heat.  Add 1/2 teaspoon dried rosemary and 1 teaspoon dried basil.  Stir well.

Cook for 10-12 minutes stirring occasionally.  Check the carrots and zucchini to make sure it is done. (Yup, taste them!)

I used a grape tomato and spinach leaves to garnish, but this is completely optional.