Vegan Banana Chocolate Delight!

Last night I came across this Vegan Banana Delight Recipe from VeganBaking.net. It looked sooooooooo delicious... and I immediately decided that I was going to make this for breakfast today! Here is what I ended up with!

It is very similar in appearance to the inspirational recipe... but I used almond butter instead of walnuts. Completely healthy with lots of vitamins, minerals, antioxidants, & healthy fat!

Ingredients:
-2 T. almond butter
-1 banana
-1 T. vegan chocolate chips
-1 tsp. dried coconut

Directions:
Just slice the banana lengthwise, spread on the almond butter, garnish with vegan chocolate chips, and sprinkle with coconut! Yum!! :)

Next time I am going to make a  "banana split!"

Chocolate Brownie Cupcakes!

Does anyone else like Tim Burton's "The Nightmare Before Christmas?" My first impression of it was that it was one of the strangest movies I had ever seen... 

However, the movie has definitely grown on me! I don't know if it was riding the "transformed" Haunted Mansion ride at Disneyland during Halloween Time... or the soundtrack. Probably both. For whatever reason, I was inspired to make these "Jack Skellington" Chocolate Brownie Cupcakes! Oh... and they are healthy (and vegan), by the way. ;)

Anyways, the countdown to Halloween begins!! It's not so much that I particularly like the actual day of Halloween... it's the weeks & days leading up to it! The reason perhaps? I love, love, love pumpkins, so I am excited for any excuse to decorate, cook, & bake with them daily!













Ingredients:

1 1/4 c. spelt flour

1/4 c. cocoa powder

1 1/4 tsp. baking powder

3/4 tsp. baking soda

dash of salt

1/2 c. pumpkin

1/3 c. cane sugar

2 T. maple syrup

1/2 c. applesauce (unsweetened)

1 c. zucchini, grated

1/8 c. water

1/8 c. almond milk

1 tsp. vanilla

8 oz. vegan chocolate chips (Trader Joe's has them!)

Directions:

1. Combine the spelt flour, cocoa, baking powder, baking soda and sea salt in a bowl and mix well.

2. Combine the pumpkin, cane sugar, maple syrup, applesauce, zucchini, water, soy milk, and vanilla and mix well. Fold in chocolate chips.

3. Combine the wet ingredients to the bowl of dry ingredients and mix only until just combined (mixture will look thick and brownie like).

4. Place in greased muffin tins or liners. Bake approximately 22 minutes at 350 F (if bake too long the moist brownie will dry out). Makes 12 brownies.

(Recipe adapted from: All Ways Nutritious)
The recipe for the vanilla icing can be found here!

Pumpkin Pie Vegan Overnight Oats!

Good morning... and Happy Fall!

Yippee!!! Fall is finally here!! And it feels like it!

There is a fall-like essence in the air, and the shadows in the backyard are different. The high today is supposed to be 76... and I couldn't be happier!

Fall is my favorite season... can you tell?

Anyways, what you are seeing is quite possibly the most delicious breakfast ever. "Pumpkin Pie Vegan Overnight Oats!"

Evening Ingredients:
-1/3 c. oats
-1 c. almond milk
-1/2 c. pumpkin
-1/4 tsp. vanilla extract
-1 tsp. pumpkin pie spice
-1 tsp. agave nectar

Directions: Mix ingredients together and place in the fridge overnight.

Morning Ingredients:
-1 banana, frozen
-1/4 tsp. vanilla extract
-1 T. vegan chocolate chips

Directions: Take pumpkin pie oat mixture out of the fridge and stir. Place frozen banana & vanilla in a food processor and process until banana has a creamy consistency. Layer the oat and banana mixtures and top with vegan chocolate chips! Yum!! :)

Inspired by Angela's recipe.

Apple Cupcakes! Why not?

This morning I was so excited to make apple cupcakes! Green apples from the "weekly box" from Abundant Harvest Organics topped with organic strawberry jelly & coconut "sprinkles!"

Thank you again for the idea Angela! They were crisp, refreshing, sweet, and delicious! I love apple season!! :) And they could not have been easier to make! Just slice an apple, and presto! Even faster than making Ezekiel toast! (a staple.)

"An apple a day keeps the doctor away!" And... cupcakes are fun! ;)

Mammoth Vacation!

Last week was my family's annual Mammoth Trip! We "condo-camped" for four relaxing nights, went on scenic hikes, enjoyed the mountain air, played hilariously funny games (like Loaded Questions), and dined on deliciously healthy cuisine!

Many photos were taken, of course! :)

 Oh yeah... we even saw a bear!!! It was right outside our condo! The neighbors left an ice chest in the parking lot... full of wine coolers and iced tea! I guess bears aren't too picky...

It was an amazing vacation!!! Already looking forward to next year! I love, love, love spending quality time with Jon, family, and friends!  ♥

Date Pecan Muffins

On the first day it finally cooled off... I had the sudden urge to get in the kitchen and bake! I had been looking forward to making healthy date pecan muffins (with almond flour!) since the middle of summer, when I read "The Gluten-Free Almond Flour Cookbook" by Elana Amsterdam.

 
As I am sure many of you know, almond flour has amazing health benefits!

Check out the nutritional profile of almonds!

Obviously... so much better than white flour! If you are interested in an interesting read about a brief history of white flour (and what it's missing), check out the article: "What is Missing in White Flour."

These muffins were amazing! And they are high in fiber, manganese, vitamin E, magnesium, tryptophan, copper, potassium, and iron.

I can't wait to try out more almond flour recipes... including ones for Cinnamon Apple Muffins and Pumpkin Pie!

Basic Overnight Oats!

Today's breakfast was a version of Angela's famous Vegan Overnight Oats!



















PM Ingredients:
-1/3 c. oats
-3/4 c. almond milk
-2 T. chia seeds
-1/4 tsp. vanilla extract

Directions: Mix ingredients together and place in the fridge overnight.

AM Ingredients:
-1 banana, frozen
-strawberry (optional)
-cacao nibs (optional)

Directions: Place frozen banana in a food processor and process until banana has a creamy consistency. Take oat mixture out of the fridge and stir. Layer the oat and banana mixtures and top with strawberry and cacao nibs! (or any other topping!) Enjoy!! :)

Oh, and the strawberry came from the backyard! :)

Peaunut Butter Ice Cream Cake!

Tonight came the arrival of the (Raw Vegan!) Peanut Butter Ice Cream Cake! It was sooooooooooo delicious! And best of all... it had absolutely no dairy, refined sugar, flour, gluten, additives, flavor enhancers, or preservatives!! :)

For the Cake!
Ingredients:

• 1 1/2 cups peanut butter
• 1 1/2 cups water
• 1/3 cup agave
• 1 tsp. vanilla extract
• pinch of sea salt

Directions:

Blend all ingredients in a blender or food processor. (*note:  It is best to add the peanut butter in slowly...)
Pour into springform cake pan, and put in freezer.

For the Chocolate Ganache!

Ingredients:

• 3 tablespoons maple syrup or agave
• 3 tablespoons cocoa powder
• 1 tablespoon water
• 2 tablespoons coconut oil (melted)
• 1 tsp. carob powder
• 1/2 tsp. vanilla extract

Directions:
Blend all ingredients together, use immediately.  

If desired, top with peanut butter cups. :)

The cake can be stored in the freezer for up to 3 months... but it will most likely be gone by then! ;)