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.



Three ingredient double chocolate oatmeal

imageDouble chocolate oatmeal really doesn’t get any easier than this.  Three ingredients and five minutes are all you need!  It’s vegan, delicious, easy and another great excuse to eat chocolate for breakfast!

what you will need-


1 cup chocolate cashew milk

1/2 cup old fashioned oatmeal

1 tablespoon mini vegan chocolate chips

Put the chocolate cashew milk in a pot and heat on medium high heat.  Once it begins to boil, add the oatmeal and bring down to medium heat.  Cook for five minutes, stirring occasionally.

Put the oatmeal in a bowl, and sprinkle the chocolate chips on top.



Vegan Easy, Cheesy, Creamy and Savory oatmeal

imageThis is an easy four ingredient recipe for a vegan savory creamy and cheesy oatmeal.  Who says oatmeal recipes have to be sweet?  This recipe is perfect for chilly fall mornings!

What you will need-

image1 cup unsweetened almond milk

1/2 cup oatmeal (the old fashioned kind that take five minutes to cook)

2 Tablespoons nutritional yeast

1/2 of a 10 gram vegetable bullion cube


Prep the vegetable bullion cube by slicing it in half.  Take the half you are going to use and set aside.  In a saucepan, add almond milk and crushed 5 grams of vegetable bullion cube.  Heat on medium high heat until it begins boiling.  Once it is boiling, add the oatmeal and nutritional yeast.  Bring heat down to medium heat.  Simmer for five minutes, stirring occasionally.


(serves one)

Coconut and chocolate chip pancakes

imageThese coconut and chocolate chip pancakes are so moist, fluffy and amazing.  I honestly don’t even put maple syrup on them!  My boyfriend refuses to believe these are vegan.  These are just so sweet, fluffy and almost cake like!  It is definitely a great way to start the day!

What you will need-

image1 cup flour

1 1/2 teaspoons cream of tartar

3/4 teaspoon baking soda

1/4 teaspoon salt

1 cup unsweetened almond milk

2 tablespoons coconut oil (plus extra to use to grease the pan)

2 tablespoons brown sugar

1/2 teaspoon vanilla extract

3 tablespoons unsweetened shredded coconut flakes

1/4 cup vegan mini chocolate chips (I use a brand called enjoy life)

Put the flour, cream of tarter, baking soda and salt in a bowl.  Use a fork to mix.  This will sift the dry ingredients as well as combine them.

Add the almond milk, coconut oil, brown sugar, and vanilla extract.

imageMix with a hand mixer.  When completely blended, add the coconut flakes and use the mixer to mix for a few seconds.

Add the chocolate chips and mix with a spoon.

imageNext, heat a skillet to medium heat and allow to heat up completely.  Once the skillet is hot, put some coconut oil into the pan.

imageCook the pancakes for 2-3 minutes on one side and 1-2 minutes on the other side.



Vegan Chocolate Pancakes

imageThese are the fluffiest vegan pancakes I’ve made yet, and they are chocolate!  They were very easy to make and came out so fluffy and delicious.  These almost seem too easy to be homemade, but I know, I had you at chocolate for breakfast.

What you will need-

image1 cup flour

1 1/2 teaspoons cream of tartar

3/4 teaspoon baking soda

1/4 teaspoon salt

1 tablespoon cocoa powder

1/2 teaspoon cinnamon

1 cup almond milk

2 tablespoons brown sugar

2 tablespoons melted coconut oil (plus extra to put in the pan)

First, set aside a bowl for all the dry ingredients.  Measure and add the flour, cream of tartar, baking soda, salt, cocoa powder and cinnamon.

Use a fork to mix.  This will sift and mix the dry ingredients.

Next, slowly mix in the almond milk, coconut oil and brown sugar.  Then, I used a hand mixer To blend it uniformly and to make it smooth.


Heat up a frying pan to medium heat.  Once it has heated up, drizzle some melted coconut oil into the pan.  Scoop the batter into the pan.

imageCook for 2-3 minutes on one side, then flip and cook for an additional minute or two.  Repeat with all the pancakes.




Garden style vegan omelette

imageAnother tofu free easy vegan omelette!  This time I packed it full of veggies and herbs.  I absolutely love this scramble!  It’s always good to have easy and delicious vegan recipes to satisfy the savory and creamy cravings!  It’s also gluten free!

What you will need-

image2/3 cup garbanzo bean flour or chickpea flour

1/2 teaspoon baking powder

1/2 tablespoon basil

1/2 tablespoon Rosemary

2/3 cup water plus 2-3 tablespoons

extra virgin olive oil

1/4 cup onion

1/3 cup diced bell pepper (any color)

1/3 cup tomato

1/4 cup asparagus (I used canned)

1/4 cup corn (again I used canned)

1 tablespoon minced garlic

First gather all the ingredients.  Dice the tomato, bell pepper and onion.


Next, take the asparagus spears and rinse if using canned.  Cut into about half inch slices.  Put the onions, peppers, tomato and asparagus to the side.

Measure out the corn and garlic and add to a separate bowl or container.

imageIn its own bowl,  add the garbanzo bean flour, baking powder, dried basil and dried rosemary.  Use a fork to sift and completely combine the dry ingredients.  Slowly add the water, while stirring the mixture.  Once mixed, set aside.

Heat up a skillet to medium heat on the stove.  I found that a shallow but wide frying pan worked the best.

Once the pan is hot, drizzle olive oil into the pan.  Add the tomato, onion, pepper and asparagus mixture to the pan.

imageCook for about two minutes, then add the corn and minced garlic to the pan.

Mix well and allow to cook for about a minute.

Next, add the garbanzo bean flour mixture to the pan.

imageCook for about five to six minutes on one side.  Then, divide the scramble into four sections to make flipping easier.  Cook for an additional three or so minutes on the other side.



Vegan Omelette


The thing I missed the most when I went vegan was scrambled eggs with veggies.  Every recipe I could find for vegan style “scrambles” had tofu in it.  I am not very familiar with tofu, and I know a lot of new vegans definitely are not either.  So I came up with this recipe for an amazing omelette that didn’t require any tofu.  This dish is so tasty and easy!

What you will need-


1/3 cup garbanzo bean flour (or chickpea flour)

1/4 tsp baking powder

1 Tablespoon nutritional yeast

1/3 cup plus 2 tablespoons water

1-2 Tablespoons extra virgin olive oil



bell pepper (any color)

Minced garlic (optional)

salt and pepper


imageDice the tomato, bell pepper and onion.  I placed the tablespoon measuring spoon next to the veggies for scale.  Set aside the diced veggies.

Next, measure out the chickpea or garbanzo bean flour and put in a bowl.  Measure and add the nutritional yeast and baking powder and add to the same bowl.  If you want the a more cheesy flavor, add more nutritional yeast.

Take a fork and use it to sift and mix the dry ingredients.  Once completely combined add the water and stir well.

Heat a pan to medium heat.  Once hot, drizzle the olive oil into the pan and add the diced tomato, onion and bell peppers.

imageSauté for a few minutes, until the veggies are cooked and soft.  Then add minced garlic (optional), salt and pepper and the garbanzo bean flour mixture.

imageCook for four minutes and flip.  Cook for an additional two minutes.