Vegan Mom Yas

Caramel and cocoa? Need I say more? Oh... and peanut butter! Three of my favorite ingredients in one bowl. I think I'm in heaven! Yield: 1 serving You will need: -5-6 frozen bananas -1/3 cup date paste -1 1/2-2 tablespoons cocoa/carob powder -Toppings: peanut butter caramel sauce (mix 3 tablespoons of peanut butter with 3 tablespoons of date paste), cocoa nibs Directions: Blend all the ingredients together and top with your favorite toppings!

Another nicecream creation using some matcha green tea powder and lucuma powder. What an awesome combination! Did I ever tell you how much I love the green tea matcha flavor in nicecream?! Yum! Yield: 1 serving You will need: -5-6 frozen bananas -2 tablespoons matcha green tea powder -2 tablespoons lucuma powder (or any sweetener of choice) -Toppings: shredded coconut, cocoa nibs, banana marshmallows Directions: Blend all the ingredients together and tip with your favorite toppings!

I love this nicecream combination because of how much it reminds me of the comfort of the holidays. Cinnamon, pumpkin, creamy bliss just delighting my taste buds with every bite. This is definitely a favorite! Yield: 1 serving You will need: Nicecream: -6 frozen bananas -3 tablespoons date paste -1/2 tablespoon pumpkin spice Creamy topping: -2-3 ripe persimmons Peanut butter sauce: -3 tablespoons peanut butter -1 tablespoon pumpkin puree or 1 teaspoon pumpkin spice -2 tablespoons date paste -1 tablespoon cocoa nibs -Shredded coconut -A dash of water Directions: 1. Blend the persimmons until creamy and set aside 2. For the peanut butter sauce, mix all the ingredients together until you reach a desired consistency and set aside 3. For the nicecream, blend all the ingredients together until creamy and then top with the sauces

Whenever I make my pumpkin date caramel sauce, I always have a nice amount left in my blender that I can't seem to get out completely and yet, I can't seem to part with. So this nice cream creation was created for the yummy leftover date paste that remains in the blender! Yield: 1 serving You will need: -5-6 frozen bananas -1/3-1/2 cup pumpkin date paste (I make this by adding equal parts of pumpkin puree and datell paste) -2-3 tablespoons of water/milk to help with blending -Toppings: cocoa nibs, shredded coconut Durections: Blend all the ingredients together and top with your favorite toppings!

This nicecream is such a treat and is great to have for any meal of the day... or even dessert! I love all the flavors in this bowl of heavenly goodness and my little boys love it too! Yield: 1 serving You will need: -5-6 frozen bananas -1/4 cup coconut milk -2 heaping tablespoons peanut butter -A dash of cinnamon -Toppings: cocoa nibs, date caramel, shredded coconut, dehydrated bananas Directions: Blend all the ingredients together and top with your delicious toppings!

I love the combination of apples and oats, especially during the holiday season. This bar right here is so delicious that you will catch yourself reaching for another slice before finishing your first! These are definitely being added to my favorite recipe list! Warning... addictive! Yield: 6-9 slices You will need: Base: -1 cup walnuts/any nut (soaked in water overnight) -1 cup rolled gluten-free oats -2 tablespoons maple syrup -2 tablespoons melted coconut oil Middle Layer: -2 shredded and peeled apples (1 1/2-2 cups) -1/2 teaspoon vanilla bean paste -1 tablespoon lemon juice -1 tablespoon melted coconut oil -1/3 cup goji berries/raisins -1/4 cup Chia seeds Crumble Topping: -1/2 cup rolled oats -1/2 cup ground walnuts (any flour) -A dash of Himalayan salt -1/2 teaspoon cinnamon -1 tablespon melted coconut oil -1 tablespoon maple syrup -1 tablespoon water Directions: 1. Base: Using a food processor, blend the nuts and oats into a flour and then add the rest of

I love the flavor of green tea, especially in a cold dessert like nicecream! This recipe can be modified with the use of any other fruit other than papaya, just to give it a little bit of a sweeter kick. Enjoy! Yield: 1 serving You will need: -5-6 frozen bananas -2 cups frozen papaya -5 tablespoons almond milk -2 heaping tablespoons matcha green tea powider -Toppings: shredded coconut, date paste Directions: Blend all the ingredients together and top with your favorite toppings!

I love the simplicity if nicecream, especially when it has the delicious flavors of chocolate and caramel. Could this actually be a healthy breakfast?! I swear... I need to pinch myself time and time again to realize that it's okay for me to eat the whole bowl and even have seconds too! Yield: 1 serving You will need: -6 frozen bananas -1 1/2-2 heaping tablespoons cocoa powder -4 medjool dates (soaking in water overnight) -3-4 tablespoons almond milk Toppings: cocoa nibs/chocolate chips Directions: Blend all the ingredients together and top with some crunchy cocoa nibs or chocolate chips!

Peanut butter... Need I say more? These peanut butter cookies are so chewy and delicious that they will have your taste buds singing. I love the combination of peanut butter and brown sugar and it takes me back to my daycare days when we used to sit and bake peanut butter cookies and lick the batter out of the bowl. Feel free to try other nut butters or combinations of butters too! Yield: 18 cookies You will need: -2 cups oat flour (oats blended to make a flour) -1 teaspoon baking soda -A dash of Himalayan salt -2 cups coconut sugar (or brown sugar) -2 cups peanut butter -2 teaspoons vanilla paste Directions: 1. Preheat the oven to 350F and line 2 baking sheets with parchment paper 2. Mix the oat flour, baking soda and salt in a bowl 3. In a separate bowl, cream together the peanut butter, coconut sugar and vanilla for about 1 minute (until combined) 4. Slowly add in the oat mix to the peanut butter mix and stir until a sticky dough is reached (do it over mix) 5. Place

Smoothie time! lol Don't judge... It may not look pretty, but it sure does pack a punch! Tastes like pumpkin pie! 😊 Yield: 1 serving You will need: -3 frozen bananas -1 cup pumpkin purée -2 ripe persimmons -1 cup almond milk -A dash of pumpkin spice and cinnamon -3-4 lettuce leaves Directions: Blend all the ingredients together and enjoy!

You can never go wrong with a big bowl of nice cream at any time of the day. This bowl was heavenly and I couldn't wait to share it with you all. Feel free to modify any flavors you like! Yield: 1 serving You will need: -5-6 frozen bananas -1-2 tablespoons raw carob powder -2 tablespoons date paste Toppings: date caramel, banana marshmallows, cocoa nibs, goji berries Directions: Blend all the ingredients together and top with your favorite toppings!

Easiest PROTEIN CHICKPEA BALLS. A quick, on-the-go snack and a great option for a healthy protein. I wanted to make some date balls (just to use up some of the almond pulp I have from making almond milk) and the can of chickpeas was just staring at me in my pantry. Feel free to make the date version of these bliss balls by just substituting the dates for the chickpeas. Enjoy! Yield: 8-12 balls You will need: -1/3 cup almonds (or dehydrated almond pulp) -A dash of cinnamon -1/4 cup coconut sugar (any sweetener) -1 can of rinsed chickpeas (you could use dates instead) -1/2-2/3 cup peanut/almond butter -A splash of vanilla -1/4 cup cocoa nibs (or chocolate chips) Directions: 1. Place all the ingredients together (except for the cocoa nibs) in a food processor and mix until combined and looks like a dough 2. Pulse in the cocoa nibs a couple times at the end 3. Roll the dough into small balls and lay on a parchment lined tray 4. Place the tray in the freezer for the protein

If you're a CHOCOLATE LOVER... Let alone a BROWNIE LOVER... Do I have the recipe for you! 👉 (Lol... I totally sound like a car sales person).😄 Honestly... the easiest and tastiest brownies you will ever have... whether if you're vegan or not ❤ Only 8 of the simplest ingredients. Yield: 8x8in pan You will need: Brownie: -16 pitted medjool dates  (soaking in water overnight or for a few hours) -2 tablespoons ground flax /chia seeds mixed in 6 tablespoons of water -3/4 cup peanut butter  (any nut/seed butter could work) -1 1/4 tablespoons melted coconut oil -A splash of vanilla -1/4 cup coconut sugar -1/3 cup cocoa -1/2 teaspoon baking soda Frosting: -1/2 cup date paste -2 tablespoons cocoa -2 tablespoons nut butter -1/4 cup coconut milk Directions: 1. Preheat oven to 350F and line a baking pan with parchment paper 2. To make the date paste, blend the dates that have been soaking in the water with 1 cup of the date water and set aside 3. Make sure to have

You know you have a passion for being in the kitchen when you find yourself not able to sleep all night, thinking about all the different pumpkin desserts I can be creating. I couldn't sleep so I got up at 5:30am am started creating! I made some raw pumpkin pie, raw peanut butter caramel bars, raw chocolate fudge icing, raw peanut butter protein balls and finished off my baking shinanigans with a raw hot chocolate topped with banana marshmallows. So for now.... instead of bombarding you with all 6 recipes, I'll share with you this delicious pumpkin pie that will warm your soul during these next few cold months. Enjoy! Yield: 8 slices of pie You will need: Crust: -1 Cup oats -8 medjool dates -8 dried figs Pumpkin Cream Filling: -1/4 soaked walnuts (4-6hrs) -2 cups pumpkin puree -1/4 cup almond milk -1 teaspoon pumpkin spice -1/2 teaspoon vanilla paste -1/2 cup soaked dates Directions: 1. Using a food processor, blend all the ingredients together for the crust un

Turmeric is definitely one spice everyone should have in their pantry. It helps the body in so many ways and is a well known cancer-fighting spice. Also, may I add that it's delicious when you use the perfect amount? I used it in a soup that is the perfect dish for a cold autumn day in Calgary. Enjoy! Yield: 4 servings You will need: -1/2 tablespoon coconut oil -1/2 diced zucchini -1 cup diced butternut squash -1 diced onion -10 sliced cremini mushrooms -2 diced carrot -2 chopped up stalks of celery -1 vegetable bouillion cube -8 cups water -2 tablespoons turmeric -Dash of garlic powder -Dash of Italian seasoning -1 diced up block of stiff tofu -Salt and pepper to taste Directions: 1. Using a large pot, saute the vegetables in the coconut oil for about 7 minutes. 2. Stir in tge turmeric, garlic powder and italian seasoning to coat the vegetables. 3. Pour in the water and add tge bouillion cube and bring to a boil. 4. Stir in the tofu and any other spices you&

Have you ever tried the Cranberry Bliss Bar at Starbucks? It's definitely a treat that many look forward to during the holiday season. I used to always get them and enjoy them with a hot latte. I was determined yet again to make a raw version of this popular dessert... The verdict? OMG is all I have to say. May tastebuds are doing cartwheels! Yield: 6 large triangles You will need: Bar Base: -1 cup gluten-free oats -1 cup dried figs -12 pitted medjool dates -1/2 teaspoon vanilla paste -1 teaspoon orange/lemon zest (optional) "Cream Cheese Icing" -1 cup raw cashews/walnuts (soaking for at least 4-6 hours) -Juice of 1 lemon -1/2 cup date paste -1 tablespoon melted coconut oil Toppings: goji berries & orange/lemon zest Directions: 1. Blend the oats into a crumbly flour in the food processor 2. Add the rest of the base ingredients and mix until a ball of dough forms in the food processor 3. Press the dough down into a lined pan and place in the fridge

I love a nice and savory dressing over a bed of noodles. Whether if it's a corn pasta, zuchini pasta or even spaghetti squash, this dressing is one of the easiest 2 minute recipes you could ask for... especially when you're a busy mom on the go! Yield: 1 serving You will need: Salad: -2-3 large zucchinis (peeled and spiralized)* Dressing: -2 cups corn -1/2 red bell pepper -1/2 cup sun-dried tomatoes (soaking in water for at least 1 hour) -1-2 green onions -Juice from 1/2 lemon -2 celery sticks -Ends of zucchini after finished spiralizing -Optional Additions: mushrooms, broccoli, tomatoes, avocado, cilantro Directions: Blend all the ingredients together until it reaches a smooth consistency and pour over the noodles, along with any toppings

There is something about pumpkin scones that just fills my heart and belly with warmth. I know I used to look forward to these gems from Cobs Bread or Starbucks. Now I was on a mission to recreate those memories and flavors with a healthier and vegan version. It was a definite success! Yield: 8 Scones You will need: Wet Ingredients: -1/4-1/2 cup coconut oil (or butter) -1/2 cup date paste -1-2 tablespoons maple syrup -1/4 cup hot water (if needed) -1/2-1 teaspoon vanilla paste -1 1/4 cup pumpkin puree Dry Ingredients: -1 3/4 cup oat flour -1-2 tablespoons lucuma powder -1/4 teaspoon pumpkin spice -1 teaspoon cinnamon  -Dash of Himalayan salt -Dried Cranberries (optional topping) Glaze: -1 tablespoon date paste -2 tablespoons pumpkin puree  -1 tablespoon coconut/almond milk -A sprinkle of cinnamon and pumpkin spice Directions: 1. Warm up the coconut oil to melt a little bit. If the pumpkin puree, date paste and maple syrup are cool, warm t

I love chewy oatmeal cookies and when I attempted making some using my dehydrator I was a little nervous. I was hoping to achieve that gooey oatmeal flavour and memory from my childhood and I believe it was an amazing success. If you don't have a dehydrator just use an oven at the lowest temperature setting. I hope you enjoy! Yield: 12 cookies You will need: -2 tablespoons tahini (any nut/seed butter) -1/4 cup maple syrup -1 3/4 cups raw gluten-free oats -2 cups oat flour -A dash of cinnamon -3 grated apples (squeeze out the liquid after grating) -1/2 cup any combination of seeds or nuts (I used 1/4 cup raw pumpkin seeds and 1/4 cup raw sesame seeds) -1 cup fresh/frozen cranberries or blueberries (I split the batter in half and made half with cranberries and half with blueberries) Directions: 1. Mix the tahini with the maple syrup to make a creamy butter 2. Mix in the oats, oat flour and cinnamon to make a dough 3. Stir in the seeds/nuts and grated apples until wel

This is what happens when you make carrot juice. 🙈 Hass wanted some carrot juice so I made some and saw that I had oranges and decided "Heck?! Why not make some orange juice while i'm at it?"... Then I felt bad to get rid of the pulp and decided to make some raw dehydrated carrot crackers... Then I saw that I had a little left over and decided to create some raw carrot cake balls. One thing led to many delicious things 😊❤ So thankful and blessed for this beautiful food! Raw Carrot Flax Crackers Yield: 2-3 trays You will need: -12 cups carrot pulp (or shredded carrots) -3 cups water -1 cup ground flax seed -1/2-1 teaspoon garlic powder -Optional: nutritional yeast Directions: 1. Mix all the ingredients together and spread out onto dehydrator Teflon sheets (1/4-1/2 inch thick) 2. Dehydrate at 118degrees for 6-10 hours (until top is dehydrated), then flip the crackers onto another dehydrator sheet to ensure the underside gets dehydrated the while way through

I have made these meatballs for Hass many times and decided that it was time to make myself a vegan-friendly version. It was a great success. The meatballs were frozen, but the bbq sauce was homemade and I just couldnt wait to share it with you all! Yield: 4 servings You will need: -30-40 frozen vegan meatballs -4 cups cooked quinoa BBQ Sauce: -1 cup balsamic vinegar -1/2 cup ketchup -1/3 cup coconut sugar -1 tablespoon Worcestershire sauce -1 tablespoon mustard -1/4 teaspoon garlic powder -Salt and pepper Directions:

I've made these cookies with shredded apples and wanted to try some with ripe bananas. The verdict? Amazing of course! This will be a staple in my home! Yield: 13 cookies You will need: -4 tablespoons tahini (any nut/seed butter) -1/3cup maple syrup -3 cups raw gluten-free oats -3 cups oat flour -A dash of cinnamon -3 mashed ripe bananas -3/4 cup any combination of seeds or nuts (I used 1/4 cup raw sesame seeds and 1/2 cup raw pumpkin seeds) -1 1/2 cup fresh/frozen cranberries or blueberries (I used blueberries) Directions: 1. Mix the tahini with the maple syrup to make a creamy butter 2. Mix in the oats, oat flour and cinnamon to make a dough 3. Stir in the seeds/nuts and mashed bananas until well combined 4. Stir in the blueberries carefully at the end so they don't break and make the batter turn entirely purple 5. Form the cookie dough into individual cookies and place onto a lined dehydrator sheet 6. Dehydrate for 3- hours at 115F (depending on how you

So this recipe was inspired by a raw bar that I enjoyed from a local grocery store. I loved the combination of flavors but found that paying close to $5 for a small treat wasn't justifiable. So I thought, "I could easily make a raw bar like this!" I played around with the choice of ingredients and amounts so feel free to adjust and substitute as you like. I hope you enjoy! Yield: 8x8in pan You will need: Crust: -3/4 oat flour -1 cup sun-dried figs (use can also use dried mulberries or any combination of nuts) -1 1/2 cup pitted dates Caramel Layer: -1 cup pitted dates -1 tablespoon tahini (or any nut/seed butter) -1/2 teaspoon cinnamon (or vanilla) -2 tablespoons coconut water  (or water) -1/4 cup combination of a crunchy texture layer ( I used a combination of dried mulberries, raw pumpkin seeds and dried cranberries) Chocolate Drizzle: -1/2 cup pitted dates -2 tablespoons raw carob powder/cocoa -1 tablespoon maple syrup -1/3 cup water Directions: 1.

The healthiest chocolate tart made with avocado and cocoa! I tried to create the recipe with as little nuts as possible. If allergic to nuts you could substitute for a seed or probably oats. Also, may I add that I used very few ingredients! 👍👍 Had to hold myself back from licking the whole bowl! Also, Zayn helped press in the tart crust (thought it was like playdough haha) 😊. Yield: 1 large tart You will need: Crust : -1 cup dried mulberries -8 pitted medjool dates -1 cup almonds (I used the dehydrated pulp from my almond milk) -1 tablespoon cocoa -A dash of cinnamon Filling: -2 ripe avocados  (peeled amd without pit) -3 tablespoons cocoa -4 tablespoons coconut sugar  (any sweetener) -2 tablespoons melted coconut oil -Optional: cinnamon and vanilla Directions: 1. Using a food processor, blend all the ingredients together for the crust until it reaches a dough-like consistency 2. Press the crust down into a plastic wrap lined pan 3. Using a blender, mix all the i

This is one of my favorite soup recipes. I love creamy soups, especially when they're not filled with dairy. I usually have this soup as a side to a larger meal, but it could be all you need to satisfy you at dinner time. I've also modified this recipe to make a cauliflower soup, substituting the carrots for cauliflower... So don't hesitate to be creative! Yield: Enough for 4 people You will need: -4 cups of carrots (chopped) -1/2 cup onion (chopped) -1 minced garlic  -1 teaspoon coconut oil -1 Apple (chopped) -1 parsnip (peeled and chopped) -1/4 teaspoon cinnamon and nutmeg -Thumb size of ginger (peeled and minced) - A dash of pepper -1 teaspoon smoked paprika -3 cups of water -1/2 cup almond milk (or any milk) Directions: 1. Boil the carrots until tender 2. As carrots are cooking, in a separate pan, cook the onion and garlic in the coconut oil until translucent  3. Add the apple, parsnip, cinnamon, nutmeg, ginger, pepper and papri

Chocolate and cherries are a great combo and you definitely get those flavours in these cookies. I was so happy with how they turned out, especially when biting into the cookie and having a burst from the cherries. Enjoy! Yield: 15 large cookies You will need: -10 mashed ripe bananas -1/4 cup tahini -1/4 cup chia seeds (soaking in 1/2 cup of water for at least 15 minutes to gel up) -4 cups oat flour (blend 4 cups of oats to Mae oat flour) -1 teaspoon cinnamon -3 cups gluten-free oats -3 tablespoons raw carob powder -1/4 pumpkin seeds (optional) -1/4 cup coconut sugar (optional) -1 cup frozen blueberries -1 cup frozen cherries Directions: 1. Mash the bananas with the tahini and chia seeds until there are no clumps 2. Mix in the oat flour, oats, carob and any other mix-ins you'd like (except for the berries) 3. Once the dough has come together, fold in the frozen berries until they are incorporated  (do not over mix or the berries will break and change the color o

I think back to when I was pregnant with Zayn and I remember one craving... roasted potatoes! We were in Maui and all I kept looking up was any restaurant that had roasted potatoes on their menu. Hass said, "Yas... you know that every restaurant has potatoes right?" Lol... #pregocravings Yield: 1 serving You will need: Guacamole: -1 small cucumber (or 1/2 a large one) -1 cup spinach -1/2 cup parsley -1 avocado (peeled and cored) -Juice of 1 lemon/lime -A pinch of cracked black pepper Chippies: -5-7 potatoes (any variety) peeled and slice thin -1/2 cup fresh dill (washed and chopped up) -Juice of 1/2-1 lemon Directions: 1. Preheat oven to 400F and line baking sheet with parchment paper 2. Toss the potatoes in the dill with 1 tablespoon of lemon juice and bake on the baking sheet until crispy on the outside and fluffy on the inside (rotate and flip throughout baking) 3. While the chippies are in the oven, make the guacamole by mixing everything in the blende

I love the flavours and scents when it comes to cooking and baking with apples. I tried to make an apple crumble that was guilt-free without sacrificing the flavour. And I must admit... it was nice walking into my home, smelling the apple cinnamon too! Yield: 1 large crockpot of goodness You will need: -6 peeled and cored apples (sliced thin and lengthwise) -2-3 tablespoons Maple syrup  (any sweetener) -A few dashes of cinnamon -A dash of nutmeg and allspice Crumble: -3/4 cup oats -1/3 cup oat flour  (any flour will work) -1/2 cup coconut sugar -Optional Add-Ins: raisins, nuts, seeds, coconut Directions: 1. Mix all the apples with the spices and place in crockpot 2. Mix the ingredients for the crumble together and place over top the apple mix and gently stir a couple times 3. Cook on low for a few hours (I believe I left mine for 4 hours), until apples are nice and soft 4. Eat hot or cold. You can even serve this with some vanilla icecream! Enjoy!

My sister and her husband went to Kelowna and brought us back tons of peppers. I decided to make stuffed peppers for dinner and they were filled with flavour and mess-free! Enjoy! Yield: 5-6 peppers You will need: -5-6 large bell peppers (any color will work) -3/4 cup uncooked quinoa -1 1/2 cup water Filling: -1/4 teaspoon turmeric (any seasoning) -1/2 cup corn -1 small zucchini (shredded) -1 small carrot (shredded) -3/4 cup cooked chickpeas (I used canned chickpeas) Topping: -3/4 cup shredded vegan cheese (optional) Directions: 1. Preheat the oven to 350F 2. Place the quinoa in a cooking pot with the water and bring to a light boil on high heat. 3. Lower the heat to very low and add the rest of the ingredients for the filling into the same pot and stir slightly. 4. Covery the pot with a lid and allow the quinoa to soak up all the liquid. This took about 15 minutes. 5. While the quinoa is cooking, cut the top of the bell peppers off, making sure you create a "

I am always excited when I create something vegan that I feel is actually tastier than the regular thing you find in stores. I was inpired as I walked by this blueberry cheesecake at the store last week and told myself that I needed to "veganize" it (if that's even a term). And omg... This is to die for! Yield: 1 cheesecake You will need: Crust: -1/4 cup pecans (any nut/seed/raw oats could work) -4 pitted medjool dates -1-2 tablespoons nut/seed butter -A dash of cinnamon Cheesecake Filling: -1 cup raw cashews (soaking on watee fir at least 6 hours) -1 tablespoon coconut sugar  (any sweetener of choice) -1/4 cup fresh blueberries -1/4 cup shredded coconut -1-2 tablespoons water (to help with blending) Directions: 1. Using a food processor, mix all the ingredients for the crust together and press into a plastic wrap lined pan 2. Using a high speed blender, blend all the ingredients for the cheesecake layer together until creamy 3. Spread the cheesecake l

Had an urge to bake something last night and wanted to include dates (greatest energy food for right after having a baby). Quick and easy. I used mulberries, pecans, cashews, chia seeds, and coconut but you can easily substitute any of the ingredients for other dried fruit, nuts, and seeds and the vegan chocolate chips are optional too. Enjoy! Yield: 8 bars You will need: -3/4 cup raw gluten-free oats -1 teaspoon cinnamon -1/4 dried mulberries -1/4 cup pecans (any nut) -1/4 cup cashews (any nut) -1/4 cup shredded coconut -1/2 cup chia seeds -8-10 pitted medjool dates  (soaking in 1 cup of water for at least 30 minutes) -Optional Add-Ins: vegan chocolate chips, dried fruit, etc. Directions: 1. Preheat oven to 325F and line a pan with parchment paper 2. Using a blender, make the oat flour by blending the oats and cinnamon together 3. Using a food processor, mix the mulberries, nuts, coconut and chia seeds together until everything is broken down and forms a ball of doug

I decided to make this smoothie for my love of the combination of chocolate and peanut butter. It was so delicious but Zayn and Julien pretty much took it over and drank it up. I love seeing how much they enjoy their food! Yield: 1 serving You will need: -3 frozen ripe bananas -1 ripe banana -1 tablespoon raw almond butter -1 tablespoon raw carob powder -1 cup almond milk Directions: Blend all the ingredients together and pour into your favorite smoothie jar!

I love the combination of matcha green tea with mango. Instead of mixing it all together in the blender, I decided to layer the two flavours to give it more of an aesthetic appeal. It definitely tasted as good as it looks! Yield: 1 serving You will need: Mango Layer: -2 frozen ripe bananas -1 cup frozen/fresh mango chunks -3 tablespoons water Matcha Green Tea Layer: -2 frozen ripe bananas -1 tablespoon matcha green tea powder -1 cup frozen/fresh spinach -3 tablespoons water Directions: Blend each layer separately and layer in your favorite smoothie jar. *Decorate your jar with slices of fruit by sticking them on the inside of your jar

Wanting some pie... So I decided to prep some overnight quinoa with the exact flavours! 😊 Can't wait to eat you! Lol Yield: 2 generous breakfasts Yiu will need: -3/4 cup cooked quinoa -1/4 cup almond yogurt -1/2 cup water -1/4 cup almondmilk -A dash of cinnamon -1 tablespoon raisins -1/2 tablespoon shredded coconut - 1 small mashed banana -1/2 cup pumpkin purée/apple sauce -1/2 tablespoon carob -1/2 tablespoon chia seed -A dash of pumpkin spice/nutmeg Directions: Mix all the ingredients and place in fridge overnight. Enjoy in the morning!

These should be called "Power Cookies" because they're full of energy and yumminess. You can never go wrong with the combination of peanut butter and oats. Enjoy! Yield: 6 cookies (depends on how big you want them) You will need: -1 tablespoon flax/chia seed -3 tablespoons water -1 cup gluten-free oats -1 teaspoon baking soda -1/4 cup peanut/almond butter -1 ripe mashed banana -1/2 cup date caramel paste -1 teaspoon vanilla -1/4 cup cocoa nibs/chocolate chips -Optional Add-Ins: chopped nuts, coconut Directions: 1. Preheatoven to 375F and line baking pan with parchment paper 2. In a small bowl, mix the flax/chia seed with the water to become a gel consistency as your "egg" substitute (allow this to sit for at least 10 minutes) 3. Mix the oats and baking soda together and set aside 4. In another bowl, mix the test of the ingredients together until well combined and then mix in the dry ingredients (oats and baking soda) 5. Place the dough in the

Healthy carrot muffins that are delicious! 👌☺️ They're fat-free, sugar-free, dairy-free, gluten-free and guilt free! Great way to start off your morning or a quick on-the-go snack. Yield: 6 muffins You will need: -1 1/3 cup oat flour  -1/2 teaspoon baking soda   -1 teaspoon cinnamon  -1/4 cup coconut sugar  -2 mashed bananas  -2 teaspoons vanilla extract  -2 teaspoons white vinegar/apple cider vinegar -1 cup shredded carrots  -Optional: shredded coconut, chopped walnuts, chopped dates, raisins, seeds Directions: 1. Preheat oven to 350F and line muffin tins with liners  2. Mix all the dry ingredients together in a bowl 3. Add in the wet ingredients and stir until everything is combined 4. Pour batter into muffin tins and bake for 20-25 minutes. Allow to cool before eating *You can substitute apple sauce for the bananas 

I was craving some rice pudding, so I'm making a quick batch of quinoa porridge that really hits the spot and delivers all the flavour. You could be as creative as you would like with the mix-ins you choose. Enjoy! Yield: About 2-3 servings You will need: -1 cup uncooked quinoa -1 cup coconut milk (any milk) -1 1/2 cup water -A dash of cinnamon (or cinnamon bark) -Mix-Ins: shredded coconut, maple syrup, raisins, cinnamon, grated Apple Directions: 1. Cook the quinoa, milk, 1 cup of water and cinnamon in a pot with the lid on 2. Half way through cooking (about 10 minutes), remove the lid and add maple syrup, raisins, cinnamon, grated Apple, coconut and 1/2 cup water 3. Allow to simmer, uncovered, until the quinoa is fully cooked

I remember when I would be in the kitchen with my mom, helping with any chance she gave me to bake something yummy. One of my favorite things to make with her was any kind of cake. This recipe takes me back to those memories :). Love you mom! Yield: 1 cake loaf You will need: -3/4 cup gluten-free flour mix -1/3 cup sifted coconut flour -3/4 teaspoon baking soda -1/3 cup coconut sugar -2 tablespoons melted coconut oil -1 flax egg -3 ripe bananas  (mashed) -1/2 cup dairy free yogurt -1/4-1/3 cup coconut milk (only add if the cake mixture is too thick or dry) -1/4 cup vegan chocolate chips Directions: 1. Preheat oven to 350F and line a loaf pan with parchment paper 2. In one bowl, mix all the dry ingredients together and set aside 3. In another bowl, mix the wet ingredients together and slowly mix in to the dry mix (add coconut milk if needed) 4. Melt the vegan chocolate chips with a little coconut milk in the microwave or on a double boiler to make a smooth chocolate

Oh salad rolls, how I've missed you so 😢. It's been too long! Enjoyed these for lunch today. Summer flavours of mango and strawberry 🍓 with my homemade dipping sauce that is to die for. Enjoy! Yield: 12 rolls You will need: -12 rice papers -2 cups cooked rice noodles -2 cups chopped lettuce -2 shredded carrots -2 small cucumbers (sliced very thin lengthwise) -1 cup fresh mint/basil leaves -1-2 mangos (sliced long and thin) -1 avocado, sliced long and thin Dipping Sauce: -3 tablespoons Tahini -1 tablespoon maple syrup/coconut sugar -Juice of 1 lemon/lime -1 tablespoon soy sauce -1 teaspoon Sriracha Directions: 1. Have all the filling ingredients for the salad rolls ready and in separate bowls 2. Wet each rice paper in hot water to soften and lay on a cloth that is damp with water 3. Layer your filling ingredients in the middle of the rice paper (rice noodles, lettuce, carrots, cucumber, avocado, mint leaves, mango, strawberries) 4. Roll each rice paper

Breakfast for champions right here! It was so delicious... I had to share! Smoothie in a bowl for myself and my boys :) Yield: 1 serving You will need: -8 frozen bananas -4 pitted dates -1-2 cups spinach -A dash of cinnamon -Toppings: dried mulberries and shredded coconut Directions: Blend all the ingredients together and top with your favorite toppings!

I had to share my lunch from earlier today because it was SO GOOD! Caramel nicecream made with bananas, coconut sugar and topped with my fav!... MULBERRIES! Mmmm. Have a good night everyone... I'll be dreaming of nicecream for breakfast! Yield: 1 serving You will need: -8 frozen bananas -1/3-1/2 cup coconut sugar -Toppings: dried mulberries Directions: Blend all the ingredients together and top with the dried mulberries for an added crunch. Enjoy!

Breakfast time! 😊 Instead of coffee... Try this for a change! The matcha helps gives you a morning boost. Love this! Yield: 1 serving You will need: -5 frozen bananas -1 heaping tablespoon of matcha green tea powder -1/2-1 cup coconut water (enough to make it a smoothie consistency) - A handful of dried mulberries - A sprinkle of shredded coconut Directions: Blend all the ingredients together and top with the mulberries and shredded coconut. Enjoy!

I scream, you scream, we all scream for PEANUT BUTTER NICECREAM! Honestly, some of the most simplest recipes can be the most satisfying! This peanut butter nicecream can be eaten at any time of the day (well at least I eat it at any time of the day!) and is so satisfying. I hope you enjoy! Yield: 1 serving You will need: -6 frozen Bananas -2 tablespoons of Nut Butter -1-2 pitted Medjool Dates Directions: Blend all the ingredients together and eat immediately *Remove bananas from freezer for a few minutes to help with the blending *Add anything you desire (I added chia seed and raw brownies)

I went to make a peanut butter smoothie bowl and saw the berries just screaming at me... So I had to create this bowl of pure goodness. Honestly, you can make a smoothie bowl with whatever you like and you won't be disappointed. I hope you enjoy! Yield: 1 serving You will need: -2 frozen bananas -1 cup frozen strawberries -1/2 cup frozen blueberries -1/2 cup frozen cherries -1 cup spinach -Toppings: date caramel, pumpkin seeds, rawnola, cocoa nibs, coconut chips, carob bliss balls Directions: Blend all the ingredients together and top with your favorite toppings! *Add 2 tablespoons of milk or water to help with blending if needed

I love summer and all the fresh fruits that comes with it! I think it's my favorite season of all. To celebrate summer and all its warmth, I present to you a mango berry smoothie bowl that's finger licking good! Enjoy! Yield: 1 serving You will need: Mango: -1 frozen banana -1 cup frozen mango chunks -1-2 tablespoons fresh apple juice Berry: -1 frozen Banana -1 1/2 cup frozen strawberries -1-2 tablespoons fresh apple juice Toppings: blueberries, strawberries, mango, rawnola Directions: Blend each flavour separately and arrange in your bowl however you desire. Top with your toppings and enjoy!

We were heading on the road to BC and I wanted to enjoy something on the road for breakfast so I created this amazing meal. I couldn't believe how much it tasted like soft serve icecream and I had to keep reminding myself of the ingredients so I didn't feel so bad lol. I love the simplicity of nicecream! Yield: 1 serving You will need: -4 frozen bananas -2 tablespoons peanut butter -A dash of cinnamon -1/2 cup chai soy milk (or milk mixed with chai spice) -Enough water to help the blender -Toppings: cocoa nibs, shredded coconut Directions: Blend all the ingredients together and top with your favorite toppings

So.... this just happened! I'm loving the minty flavour combination in my nicecream lately. Especially with the nuttype texture of the Rawnola on top. I don't think my breakfasts can get any better than this! Enjoy! Yield: 1 serving You will need: -4-5 frozen bananas -6 mint leaves (dried mint could work too) -Toppings: minty nut rawnola (pulse 8 pitted dates, 1/4 teaspoon peppermint extract or fresh mint, 3 tablespoons walnuts, 1 tablespoon cocoa) Directions: Blend all the ingredients together and top with the minty nut rawnola. Enjoy!

I must admit that it was pretty hard devoting this beauty. When something is so pretty I just want to stare at it! Lol. This Rainbow bowl is filled with so much goodness for your health and tastebuds... I give it a two thumbs up! Yield: 1 serving You will need: -1 frozen banana -1 cup frozen blueberries -1 cup frozen cherries -1 cup frozen strawberries -Toppings: strawberries, blueberries, mango, coconut candy, rawnola Directions: Blend all the ingredients together and top with your favorite toppings!

One of the simplest breakfasts I often make is nicecream (if I haven't said that enough already). It's so simple and so good for your digestion. Make sure that your bananas are spotty and ripe! Yield: 1 serving You will need: -8 frozen bananas -2 tablespoons carob -Toppings: banana slices Directions: Blend all the ingredients together and top with your favorite toppings. Enjoy!

When you have those ripe bananas just staring at you... Freeze them overnight and make yourself a generous smoothie bowl for breakfast! It's one of the laziest meals I can ever prepare because it's only 2 ingredients (and mess free!). I am going to admit it... I ate this right out of the blender! 🙈 Yield: 1 serving You will need: -6 frozen bananas -1 sprig of vanilla bean- with the vanilla bean removed from the inside (or vanilla extract) Directions: Blend all the ingredients together and enjoy on its own or top with your favorite toppings!