Wednesday, June 24, 2015


Oh My Goodness!!!  Happy Happy. This is an amazing recipe. It is raw, vegan and gluten free and delicious. Wow with  warm kick from the chili powder and red pepper flakes. Thank you "be fit snack" for the recipe.

2 cups walnuts
2 1/2 cups pitted dates
1 cup cocoa powder
2 tbsp. flax seed meal
1 tsp cinnamon
1 tsp chili powder
1/4 tsp sea salt

1/4 cup coconut oil, melted
1/2 cup cocoa powder
2 tbsp. maple syrup
1/2 tsp chili powder
1/2 tsp cinnamon
1 tsp crushed red pepper flakes

Oil a 8 X 8 glass baking pan. Combine walnuts, flax, chili, cinnamon and salt in a food processor. Pulse until fine. Add the cocoa powder and pulse for 10 seconds. Add the dates in 2-3 batches and process.  Press the mixture into the pan.
In a small bowl, mix the topping ingredients and pour over the brownie mixture. Sprinkle the red pepper flakes. Place in the fridge until set. YUM!

Saturday, June 20, 2015


YUMMY, going to make some chia pudding and add this amazing granola for breakfast tomorrow!!

1 1/2 cups oatmeal
1/2 tsp ground cinnamon
a pinch of salt

2 1/2 tbsps. maple syrup
2 tbsp. coconut oil (melted)
1/2 vanilla extract

1/2 coarsely chopped, nuts, dried fruit, seeds

Mix the dry ingredients. Mix the wet ingredients. Combine and mix well. Bake on a cookie sheet for 15 minutes at 300 degrees. Add the dried fruit, seeds, chopped nuts, mix and bake for 5 - 15 minutes more. Do not burn. Cool completely, then store in air tight container.

Monday, June 15, 2015

Coconut Naan?

This is so easy and SO GOOD.  Mix the dough and bake for 10 minutes. It is a little coconutty goes great with savory items.

Preheat oven to 350 degrees.
Mix 3 tbsp. coconut flour with 1/4 tsp salt and 1/2 tsp baking powder. Set aside.
Mix 2 tbsp. coconut oil (melted) with 2 Ener G egg replacement.
Mix in the dry ingredients to the 'egg' mixture. Let stand for 2 minutes and 15 seconds.
Shape into a ball. Place on greased cookie sheet and flatten.
Bake for 10 minutes, flip over and bake 3 more minutes.

Wednesday, June 10, 2015

Macaroni and Cheeze

From one of my favourite cook books, Veganomicon. SO GOOD! 

Cheezy Sauce
2 cups vegetable broth
1/4 cup all purpose flour (I used rice flour)
1 tbsp. olive oil
3 cloves garlic, minced
Pinch of dried thyme (crumbled in your fingers)
1/4 tsp salt
Several pinches of freshly ground pepper
1/8 tsp turmeric
3/4 cup nutritional yeast flakes
1 tbsp. fresh lemon juice
1 tsp prepared yellow mustard

Combine the broth and flour in a measuring cup and whisk with a fork until dissolved.
Preheat a small saucepan over medium-low heat. Place the oil and garlic in the pan and gently cook for about 2 minutes , stirring often and being careful not to burn the garlic.
Add the thyme, salt, and pepper, and cook for about 15 seconds. Add the broth, turmeric, and nutrition yeast, and raise the heat to medium. Use a whisk  to stir constantly, The mixture should start bubbling and thickening in about 3 minutes: if it doesn't, turn the heat a bit higher.
Once the mixture is bubbling and thickening, stir and cook for about 2 more minutes. Add the lemon juice an mustard. The mixture should resemble a thick, melty cheese. Taste for salt.

Mac Daddy  Recipe
2 cups macaroni
1/2 lb firm tofu
1/2 tsp salt
1/2 tbsp. olive oil
1 tbsp. lemon juice

Preheat the oven to 325 degrees.  Cook pasta and when pasta is ready, drain and set aside. 

To assemble:
Crumble the tofu into baking dish. Mash the tofu until it resembles ricotta cheese Add the salt, oil, and lemon juice, then stir.
Add 1/2 cup of the Cheezy Sauce to the tofu and stir. Add the macaroni to the tofu, along with 1.5 cups of sauce and stir well.
Smooth the top of the pasta mixture and press it down with a spatula to level it. Then pour the remaining sauce  over the pasta and smooth again.
Bake for 30 minutes; the top of the macaroni should be slightly browned. Remove from oven and let sit for 20 minutes. Enjoy!!!

Add ins...
red pepper flakes for an extra kick
4 cups finely chopped spinach for some greens
Frozen peas for Mac & Peas

Monday, June 1, 2015

Sunflower Zucchini Bread

Oh yes I did!
It tastes so good warm out of the oven. Wasn't sure about adding the sunflower seeds but oh YUM!

1/2 cup of softened coconut oil
1 cup of sugar (yes I used white sugar, I don't usually but.....)
2 cups of grated zucchini
1/4 cup almond milk
1 tsp pure vanilla extract (because why would anyone use artificial?)
2 cups all purpose flour (yes the white stuff, I was shocked I even had this in my house)
2 tsps. baking powder
2 tsps. ground cinnamon
1/2 tsp salt
1/2 cup sunflower seeds (always use raw seeds and nuts)

Preheat your oven to 350 degrees. Lightly oil a loaf pan. Mix together the oil, sugar, zucchini, milk and vanilla. Mix together the flour, baking powder, cinnamon and salt. Stir the wet  mixture into the dry mixture. Blend well. Mix in the sunflower seeds. Transfer batter into loaf pan. Bake for 45 minutes, cover with foil and bake 10 more minutes. Cool for 30 minutes before slicing...if you can wait...I couldn't.

Best Ever Marinara Sauce

This recipe is delicious, easy to put together and so fresh! Make sure to use fresh basil!! I served this great sauce on top of zucchini and carrot noodles.

In a blender process all the ingredients until smooth. Heat gently.

1/2 chopped white onion
1 garlic clove
8-10 large roma tomatoes
1 tin of tomato paste
1 bunch of fresh basil (about 1/3 cup)
1 tbsp. of fresh oregano
1 tsp sea salt
freshly ground pepper to taste