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.




Easy vegan applesauce cake

imageThis cake is very easy, extremely moist and delicious, oh and it’s vegan.  It’s a quick and easy recipe using ingredients you already have in the kitchen, so it’s great for when you want a quick and easy dessert.

what you will need –

image1/3 cup coconut oil (and a little extra to grease the baking pan with)

1 1/2 cups applesauce (unsweetened)

3/4 cup sugar

2 cups flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 1/2 teaspoons cinnamon

1/2 cup chopped walnuts (optional)

Pre heat the oven to 350 degrees.  Use a small amount of coconut oil to grease the baking dish with.

imagePut the coconut oil and applesauce into a microwave safe bowl.  Measure and set aside the sugar.  Measure walnuts (if you are using them) and place them in their own bowl. Set aside for now.

In a separate bowl, measure and put in the flour, baking soda, salt and cinnamon.  Use a fork to stir the dry ingredients together.  This will sift and combine all the dry ingredients.

Place the bowl with the applesauce and coconut oil in the microwave.  Microwave for a minute, until the coconut oil is melted (or at least mostly melted).  Remove from microwave.

Using a mixer (or hand mixer), blend the applesauce and coconut oil completely.  Add the sugar and mix.  Next, add in the dry ingredient mixture slowly, adding only a few spoonfuls or about a quarter of a cup at a time.  Continue mixing until everything is completely combined.  If you are adding walnuts, add them in now.

imageSpoon batter into baking dish.  Cook for about 35 minutes, or until golden brown and a toothpick comes out clean.

imageAllow to cool completely, slice and enjoy!


Vegan no bake chocolate, peanut butter and coconut oatmeal cookies

imageThis no bake cookie recipe is perfect for satisfying a sweet tooth!  Chocolate, peanut butter and coconut is my new favorite combination!  Surprisingly easy and healthy snacks that are perfect for a weekend of Netflix and chill.

what you will need-

image1 1/2 tablespoons coconut oil

1 tablespoon unsweetened almond milk

1/4 cup sugar

1 tablespoon cocoa powder

1/4 cup shredded coconut flakes

1 cup oatmeal (you can use a gluten free variety to make the recipe gluten free)

1/4 cup peanut butter

1/2 teaspoon vanilla extract

2 tablespoons vegan mini dark chocolate chips (optional but recommended to use for a topping)

Line a baking sheet with parchment paper.  Put the coconut oil, almond milk, sugar and cocoa powder into a medium pot and set aside.

imageMeasure out the coconut flakes, oatmeal, peanut butter, vanilla extract and chocolate chips and put in separate containers.  This will make adding them later much easier.

imageTake the pot with the coconut oil, almond milk, sugar and cocoa powder and put it on the stove.  Heat on medium heat until it begins to boil gently.  Stir constantly and allow it to simmer for one minute.

After it has been simmering for one minute, remove from heat (or just turn off stove if you are using a gas stovetop).  Add in the coconut flakes, oatmeal, peanut butter and vanilla extract.  Stir until combined completely.

imageScoop the mixture onto the parchment paper lined baking sheet.  I used a big flat plate because it’s prettier.

imageTop with the chocolate chips (again, optional but I recommend it).

allow to harden at room temperature for at least a half an hour.


note- if they are a little bit crumbly and tend to fall apart, stick them in the freezer for a few minutes to make them less likely to fall apart.


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.



Savory Seasoned Vegan Popcorn

imageThis savory snack packs a nutritional punch as well as having a “cheesy” flavor.  It’s important to have nutritious snacks that taste good and are easy to make!  Also, nutritional yeast is a great source of vitamin B12, B3, B6, B2, B1, folic acid, and it even has protein in it.

what you will need-


popcorn kernels

coconut oil

nutritional yeast

First, pop the popcorn kernels.  You can use an air popper, or just use a plastic Tupperware container with a lid.  Put the kernels in the Tupperware container, and place the lid on top.  Seal it about half way, so that it is secure but not airtight.  If it is airtight, the container will burst open and the kernels go everywhere.  Leave enough room for steam to escape to avoid that problem.  Microwave on high 2-3 minutes.  When you can count “one Mississippi, two Mississippi ” in between pops, it is done.


Once the popcorn is popped, take coconut oil and melt (if needed) and pour over the popcorn while moving the bowl around enough to coat as evenly as possible.

Next, shake the nutritional yeast over the popcorn.  Taste test to make sure you have added enough.