Tag Archives: vegan

Energy/Stress Relief Bites (Raw, Vegan, GF)

Energy/Stress Relief BitesA must make….these are so easy and literally take 5 minutes!  Great snacks for anytime…breakfast, hiking, after a workout, in the afternoon when you’re dragging or stressed out about life!

( I chose to use Maca Powder, but Hemp Protein is another option.)

Maca Powder: Promotes stress reduction, healthy energy, and increased libido!

  • 3 Tbsp Maca Powder
  • 1/2 cup ground Flax Seeds (flour or grind your own)
  • 1 heaping Tbsp Chia Seeds
  • 1 cup Ground Almonds
  • 1/2 cup Cacao Powder
  • 1/4 cup Maple Syrup
  • 2 tsp Vanilla Extract
  • Ground Almonds or Powdered Sugar or Maca Powder or even hemp seeds to roll Bites in.

Ok, now it gets complicated…psych!  Mix all the ingredients and roll into balls then throw into the fridge!


Gluten Free Vegan Pizza

I had a hankering for pizza last night so I attempted a GF Vegan version!  First I made the dough, which was so much easier than I thought it would be.

I baked the dough for about 25 min while i sautéed up ginger, kale and zuchini as a topping.

The sauce was a garlic veggie herb that I had made and stored from the past summer tomato harvest.  After the crust was ready I spread the sauce on, sprinkled heaps of nutritional yeast (you could use soy cheese but I avoid soy products as much as possible). Nutritional yeast is a great cheese substitute.   This was so delicious and it fed me for days!  My partner is a Gluten, Dairy and Meat eating man, so we made him his very own special pizza.  Making homemade pizza is a  great way to cook with those you love, and spend an evening hanging out without spending a ton of money!

Bread Recipe:

  • 3 Cups of GF Flour
  • 1 tsp Salt
  • 1/2 tsp Baking Powder
  • 3 Tbsp of Coconut Sugar (1 Tbsp for the Yeast and Water, 2 Tbsp for Flour)
  • 1 Tbsp Yeast (or one packet)
  • 1 1/4 Cup Warm Water (3/4 Cup to Yeast, 1/2 Cup After everything is combined)
  • 1 Tbsp Olive Oil
  1. In a bowl combine the 3/4 cup of Warm Water to Yeast, let sit for a few minutes to activate and add 1 Tbsp of Sugar.
  2. In a separate bowl add the Flour, Baking Powder, Salt and remaining 2 Tbsp Sugar.  Mix well and create a well in center of bowl to pour liquid in.
  3. Pour Yeast and Water mixture and begin to stir in, Add Olive Oil and remaining 1/2 cup Water.  Mix well.
  4. Oil a flat pan and spread dough out flattening to 1/4″ or your desired crust preference (it rises a bit).
  5. Bake at 350 for 25 to 30 min.  The crust will crack a bit.
  6. Take out and Spread Sauce on with all the toppings you desire!
  7. As a Dairy-Free eater I chose to use Nutritional Yeast as the cheese and then sautéed up veggies and fresh basil to top, but this is the moment to explore any and all options!  I even made more the next day and topped it with sprouted mung beans with balsamic after the base of pasta sauce and nutritional yeast, or check out my recipes for kale pesto and hummus for other topping ideas…the options are endless!



Chocolate Avocado Pudding (vegan, GF)

Choco avo pudding
Choco avo pudding

A friend posted this recipe on Facebook and it looked so good and so easy I had to try it… but knowing me, I tweaked the ingredients to make it even more healthy and tasty!

Chocolate Avocado Pudding:
2 ripe avocados
1/2 cup unsweetened cacao powder
1/4 cup agave or honey(if you’re not a strict vegan!)
1/2 cup unsweetened coconut milk
2 teaspoons vanilla

Blend in blender or food prosessor. Pour into bowl or individual cups, sprinkle coconut flakes and pure cacao nibs on top. Garnish with a sprig of mint or flower for color! It is so good I had to lick the blender blades to enjoy every bit of it!!!!

Banana Coconut Curry (Vegan)


My friend made this for me after she had taken an Ayruvedic cooking class.  I absolutely fell in love.  It’s easy to make and it’s a great family style dish that can be made vegan or not.


4-6 Ripe Bananas Chopped

1/4 Cup Water

1 Onion Chopped

1 Tbs Garlic Ginger Paste (I tend to just chop up ginger and garlic)

2 Tbs Ghee (I use Coconut Oil)

1 1/2 tsp CCF (Cumin, Coriander, Fennel) preferably seeds, but powder can work

2 tsp Tumeric

1/8 tsp Cayenne or less

1 Can Coconut Milk or 1 1/2 C Plain Yogurt

2 tsp Garam Masala

Squeeze of Lemon (only if you use yogurt)

1.  Heat large frying pan or wok and add Coconut Oil (or Ghee).  Make sure oil is heated before adding onions, keeping moderate temp until they begin to caramelize.

2.  Then add CCF and continue to stir unit seeds begin to brown and pop and onions begin to brown.  Add Garlic Ginger paste before onions finish.

3.  When the onions caramelize add Tumeric and Cayenne.  Stir and add bananas and water.

4.  Continue to stir until bananas begin to thicken in pan.

5.  When bananas have dissolved remove from heat and add coconut milk.

6.  Return pan to low heat add Garam Masala and Lemon (if used yogurt).  Simmer low for another few minutes.

6.  Remove from heat and allow to thicken before serving.

Zucchini Bread (Vegan)

This is by far my favorite bread recipe.  I got the original from my Mom and transformed it into this:


3 Tsp of Flax Flour (3 Tsp of water to every Tsp of Flax Flour)

1 Cup of Sugar (I use agave)

1 Cup of Oil (Coconut oil or Grape seed oil are my favs)

3 tsp Vanilla

2 Cups Shredded Zucchini

3 Cups Flour (GF is my preferred choice)

1 tsp Salt

1 tsp Baking Soda

1 tsp Baking Powder

3 tsp Cinnamon

Optional (1/2 tsp Cardamon, 1/4 tsp Nutmeg, or 1 tsp flavors like Lemon or Coconut, Nuts)

1.  Prep Oven to 350 Degrees

2.  Mix all ingredients and Bake for 1 hour or less depending

Mom’s Hummus

My mom passed this recipe over to me, and it is by far the best hummus I’ve ever had.

3/4 Cup Tahini

6 or 7 Big sized cloves of Garlic (chopped or minced)

1/4 Cup Olive Oil

1 Can of Chickpeas

3 lemons juiced

1 tsp Salt

1/2 tsp Pepper

1 1/2 tsp Red Pepper Flakes

1.  Strain Chickpeas and save liquid

2.  Slowly combine solids and liquids in blender so not to fry it out (I’ve gone through a few blenders in my day making hummus!)  A Food Processor is best.

3.  Adding Chickpea water as needed for consistency

4.  Add any other spices to mix it up every time, even pesto!

5.  Scrape into a bowl and refrigerate

6.  You can even make your own crackers with a dehydrator and some tortillas or bread.  You can even make raw flax crackers in a dehydrator (I will be adding that recipe soon)

Apple Olive Oil Cake (Vegan)

A delicious vegan cake that makes you think you’re being unhealthy!


2 Cups Gluten Free Flour

1 tsp Baking Powder

1 tsp Baking Soda

2 tsp Cinnamon

Dash of Nutmeg

1/2 tsp Salt

1/2 Cup Olive Oil

1 Cup Maple Syrup

3/4 Cup Water

1/4 Cup Lemon Juice

1.  Cut apples into slices and layer bottom of deep pan

2.  Make batter, pour on top of apples

3.  Bake at 350 degrees or until golden