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.



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!

Easy vegan gluten free peanut butter cookies

imageI love peanut butter cookies and I even like this gluten free vegan version better than the regular peanut butter cookies I grew up eating (sorry mom!).  I did use my mom’s recipes as inspiration, because I wouldn’t have thought of using applesauce in these if I hadn’t seen her use it in her cake recipes.

what you will need-

image3 tablespoons brown rice flour (these can also be used making regular flour if you aren’t gluten free)

3/4 teaspoon baking soda

1/2 cup peanut butter

1/4 cup sugar

2 tablespoons brown sugar

2 tablespoons apple sauce (unsweetened all natural)

1/4 teaspoon vanilla extract

First, pre heat oven to 350 degrees.  Line baking sheet with parchment paper.

Next, measure out the 3 tablespoons of brown rice flour and 3/4 teaspoons baking soda.  Sift and mix with a fork in its own bowl.  Set the dry ingredients to the side for now.

imageMix together the peanut butter, sugar, brown sugar, apple sauce and vanilla extract.  Once it is mixed well, spoon in the dry ingredients and mix until dough is uniform.  The dough will be thick.

Roll dough into balls about 1-1 1/2 inches thick.  Place dough balls onto parchment paper lined baking sheet.  (Don’t forget to save some of the raw dough to eat later!  Go ahead! It’s vegan and completely safe to eat raw.)

Take a fork and lightly press down on the dough balls.

imageBake for 8-10 minutes.  (Cooking times will vary slightly based on the size of cookies)

imageAllow to cool completely 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.


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 peanut butter and chocolate chip cookie dough

imageI love eating raw cookie dough!  One of the perks of being a vegan is that I can eat raw cookie dough without worrying about risks associated with eating raw animal products.  This is one of those “sneakily healthy” recipes, because I use garbanzo beans and peanut butter to add a double dose of protein, as well as fiber to this treat!  This is so easy, and definitely worth a try.

what you will need-

image1 can of chickpeas (also called garbanzo beans)

1/3 cup unsweetened cashew milk

1/4 cup sugar (I used pure cane sugar)

1/2 teaspoon vanilla extract

1/3 cup peanut butter

1/2 cup vegan chocolate chips

Open and drain the can of chickpeas/garbanzo beans.  Put the drained beans into the blender, along with the cashew milk.  Place the cover on the blender, and blend until the beans are broken down, and a paste is formed.  I had to stop the blender and use a spoon to stir the mixture and blend again to get it to mash up all the beans.

Take the mixture out of the blender, and put into a bowl or container.  Add the sugar and vanilla extract.  Stir with a hand mixer until completely combined.

imageAdd the 1/3 cup peanut butter.  Blend with a hand mixer until completely combined and smooth.  Make sure that there aren’t any clumps (those are the beans and if there are clumps it’s because the beans aren’t completely mashed up).

imageAdd the 1/2 cup vegan chocolate chips.  Mix with a spoon to avoid crushing the chocolate chips.

imagePut in small containers to serve, or store in the fridge.  I’m not sure how long they last, because I have honestly never had any vegan cookie dough go bad.