Vegan Mom Yas

I love simplicity in the kitchen, especially when I can make one thing and share it with the whole family. Zayn and Julien love these pancakes and you can be as fancy as you'd like with the things you add to them. I hope you enjoy as much as we do! Yield: 1 serving You will need: -1-1 1/2 ripe banana -1/2 cup oat flour -1/4 cup almond milk (any milk) -Add-Ins: cinnamon, vanilla, cocoa, carob, berries, raisins, coconut, seeds, nut butters, etc. Directions: 1. Blend all the ingredients together in a blender 2. Using a large pan for the pancakes, place it over med-high heat until surface gets hot 3. Pour the pancake batter into the pan (I make about 4 mini pancakes at a time) 4. If you are adding any chunks of fruit like berries or bananas, this is when you would place a few on each of the pancakes as they are cooking in the pan 5. Once you see little bubbles forming, this means that's it's about ready to flip to the other side. You are looking for a nice golden

Breakfast?! Umm yes! 😊 Craving some cookie dough? Why not pair it with a smoothie? A completely healthy combo that really hits the spot! Cookie Dough Yield: 1 serving You will need: -1 1/2 cup white beans -1tablespoon vanilla -1/4 cup peanut butter -1 cup overnight soaked dates -Topping: 1/4 cup carob chips (optional) Directions: Blend all the ingredients together and top with your favorite toppings Complete with watermelon, and a banana peanut butter shake... You will need: -1 cup almond milk -1 tablespoon peanut butter -1 banana -2 tablespoons of the cookie dough Directions: Blend all the ingredients together and enjoy!

This reminds me of a milkshake you would pick up from those old school diners (but with way fewer calories and so much more healthier!). I used some coconut whipped cream on this and honestly... It is the easiest thing to whip up (no pun intended :). Enjoy! Yield: 1 serving You will need: Milkshake: -1 1/2 cup coconut milk (any milk) -1/2 cup ice -2 Oreo Cookies Coconut Whip Cream: -1 can full fat coconut milk -1/2 teaspoon vanilla Directions: 1. Open can of coconut milk and place in fridge overnight. You will see that the fat content rises to the top. In the morning, scoop out the coconut fat and place in bowl with vanilla. Beat it with a hand mixer until peaks form. Store in fridge or freezer in airtight container 2. Blend all the ingredients for the milkshake together (pulse in the Oreo cookies at the end to stay crumbly) 3. Top with the coconut whip cream and voila! *Add a frozen banana to the shake to make the texture more like a malt shake

Wanting a quick and easy cookie recipe? Try this for a change... Banana Oatmeal Cookies. Great treat for breakfast, snacks on the go, or even as a gift! My little man Zayn enjoys making these with me too! Yield: 12 cookies You will need: -2 ripe mashed bananas -1 cup rolled oats -Any mix-ins you desire: peanut butter, nuts, craisins, pumpkin, chocolate chips, etc. Directions: 1. Preheat oven to 350F 2. Mix everything and place spoonfuls of cookie batter on a parchment lined cookie sheet 3. Bake for 20-25 min. That's all!

This cake can be made in just 1 blender. I love the simplicity and the delicious outcome. Feel free ro eat it without yhe frosting but I must warn you that you would be missing out. It's a rich, peanut butter, chocolatey cream that just ties everything together... mmmmmm 😊. Yield: 1 serving You will need: Chocolate Icing: -12 medjool dates (about 1 1/2 cups) -1/2 cup peanut butter (any nut/seed butter) -1/2- 2/3 cup water (depending on thickness) -2-3 tablespoons carob/cocoa powder Cake: -16-18 medjool dates (about 2 cups) -1 1/2 cup water -1 3/4 cup oat flour -1 1/2 tablespoons baking powder Directions: 1. Preheat the oven to 350 degrees F 2. For the icing, blend all the ingredients  together until it creates a creamy frosting and store in the fridge to firm up slightly 3. For the cake, blend the dates and water until it becomes a caramel and pulse in the oat flour with the baking powder, without over mixing (only a few seconds to avoid a gummy cake) 4. Bake th

I think I've made these cookies 3ame times already this past month. Each time, the boys get to add any of their favorite additions. In this recipe we opted for carob chips and raisins and really enjoyed the flavor combination. They melt in your mouth like a soft shortbread cookie that is quite popular at this time of the year! Yield: 8 bars You will need: -1 1/2 cup oat flour -1/4-1/3 cup honey/maple syrup/agave syrup -1/3 cup almond butter/peanut butter/tahini/etc. -1/4 cup water -Fix-ins: chocolate chips, raisins, craisins, coconut, nuts, seeds, cinnamon, etc. (I used carob chips and raisins) Directions: 1. Preheat the oven to 350 degrees 2. Using a food processor, mix the flour, sweetener, and nut/seed butter. Add a little water to help the mix bind 3. Pulse in any fix-ins so they don't get broken down 4. Spread the mix into a parchment lined pan and bake for 15 minutes 5. Allow to cool for 10 minutes before slicing into bars 6. Store the bars in an airtight

This cookie is such a hit at our house. My boys eat half the batter before it's even in the oven. The scent of cinnamon and coconut oil fills your home with such warmth and is a great recipe to please any non-vegan guests! Yield: 6 large cookies You will need: -3 cups almond flour -1 heaping teaspoon cinnamon -1 teaspoon baking powder -1/3 cup melted coconut oil -1/4 cup maple syrup -8 pitted medjool dates Directions: 1. Preheat the oven to 350 degrees 2. Blend all the ingredients in a food processor (except for the dates) until a dough forms 3. Add the dates and blend until dates are broken down but still a bit chunky 4. Place icecream scoops of the dough kn lined cookie sheets and press down the tops with a fork 5. Bake for 15 minutes (until start browning on edges) and allow to cool

I made my pumpkin date jam and then started thinking of the different ways I could use it. I decided to make am icecream cake with it snd it turned out so amazing.  I live that it's only made of 5 ingredients and I don't need to create too much clutter in the kitchen when making it (phew!). Enjoy! Yield: 1 pie You will need: Crust: -1 1/2 cup pitted dates -3 tablespoons or 1/4 cup nuts -A dash of cinnamon Filling: -3 ripe bananas -A dash of cinnamon -2-3 tablespoons pumpkin date jam (or date caramel) Directions: 1. Process all the crust ingredients in a food processor and press in a plastic wrap lined pan 2. Blend the filling ingredients together and pour over the crust 3. Place in freezer until firm enough to slice and enjoy!

I know I called this a winter smoothie, but it doesn't mean that you can only have it in the winter! Have it every day of the summer if you'd like :) These warm flavors remind me of Christmas time and it is so easy to make.. even Zayn gets in on the action, adding things to the blender like a little chef :) Yield: 1 serving You will need: -1 cup almond milk -4 frozen bananas -A dash of cinnamon and nutmeg -A splash of vanilla -2 pitted dates Directions: Blend all the ingredients together and enjoy!

I absolutely love sweet potatoes. You can bake them, make fries, put in desserts, you name it! I won't complain :) I've been seeing people trying peanut butter on their baked sweet potatoes and it got me curious to create a fat free topping... and OMG! This right here tastes so sinful and is 100% healthy! Yield: 1 serving You will need: -1 sweet potato (or more!) -1 mashed banana  -1 small handful of raisins -A dash of cinnamon -1/2 tablespoon of maple syrup Directions: 1. Bake your sweet potato in the microwave or oven 2. Mix the other ingredients in a small bowl 3. Slice the potato in half and top with your banana mash 4. Place potato back in the oven under broil for a few minutes and enjoy! *Is it a sweet potato or yam?!

Not bad for $2.48! I made probably 6 litres of pumpkin soup from 1 pumpkin that I purchased from Superstore. And now my house oficially smells like autumn. Easiest vegan pumpkin soup ever and approved by my non-vegan hubby 👌👍🎃 Yield: Depends on the size of your pumpkin You will need: -pumpkin (peel off the outer peel of the pumpkin and clean the inside out from the seeds. Do not worry about removing any of the slimy strings from the inside) -your choice of seasoning (optional) - I used cracked black pepper and curry Directions: 1. Steam the pumpkin chunks until soft (I used a double boiler) 2. Pour the chunks into the blender and add any seasoning you like (start off with small amounts because you can always add more to taste) 3. Blend until silky smooth and eat right away or store in an airtight container in the refrigerator until ready to reheat and serve *feel free to add milk of choice for a creamier type of soup *add coconut oil if you like the addit

Dinner was a polenta crusted pizza topped with veggies and a pecan "parmesan" crumble🍕. I love re-inventing different foods :) Yield: 1 pizza You will need: -2/3 cup water -1/2 cup hemp milk (any milk) -3/4 cup coarse cornmeal -1 teaspoon rosemary -sautéed vegetables of your choice (I used: zucchini, tomato, pineapple, olives, mushrooms, pecan parmesan crumble) Directions: 1. Preheatthe oven to 400F 2. In a pan, on med-high heat, mix the water and milk until just ready to boil and then lower the heat to 1 and add in the cornmeal, whisking so you don't get clumps 3. Cover the mix for about 20 minutes and stirring twice throughout cooking 4. At the end of the 20 minutes, stir in the rosemary or any spice you like and allow to cool 5. Press into a lined pizza pan and spread your pizza sauce on top. Bake for 30-40 minutes (to allow crust to harden) 6. Top the pizza with sautéed vegetables and cook for another 30-40 minutes, until a crispy crusted pizza forms

Some easy plant based maccaroni and cheese that I whipped up in a few minutes 👌👌. It's crazy how much it looks like real cheese. Made with only potatoes, carrots, nutritional yeast, and some seasoning. Topped this sauce over some corn pasta. Yield: 3 cups of sauce You will need: -1 cup boiled carrots -2 cups boiled potatoes -1/2 cup nutritional yeast -Optional: seasoning of choice and a squirting of lemon juice Directions: 1. Place all your ingredients into a high speed blender and blend until smooth 2. Store in an airtight container in the fridge

I love mixing in raisins into a bowl of oats. When they absorb all the moisture from the heat, they are just the right addition to satisfy your sweet tooth. It also reminds me of freshly baked oatmeal cookies (I'm sure you can admit to sneaking a cookie off the bakibg sheet right when they're taken out if the oven!) 😊. Yield: 1 serving You will need: -1/2 cup gluten-free oats -1 cup water -A dash of cinnamon -2 tablespoons peanut butter/almond butter -1 tablespoon coconut sugar -2-3 tablespoons raisins Directions: 1. Cook the oats as instructed on the package (I usually microwave 1/2 cup of oats with 1 cup of water and a dash of cinnamon for 2 minutes, just until the moisture has been absorbed and it is gooey) 2. Stir in the nut butter, coconut sugar, and raisins right after taking out of the microwave and enjoy! *Enjoy any bowl of oats with a generous side of fruit!

I've been using tons of oatmeal to make my oatmeal bowls in the morning and I wanted to change things up a bit. I'm glad I did because this quinoa has such an interesting texture that pops in your mouth. Quinoa is so versatile, not only for savory dishes, but for sweet ones too! Yield: 4 servings You will need: -1 cup quinoa -1 1/2 cup coconut milk (any milk) -1/4 cup peanut butter -1/4 coconut sugar -A splash of vanilla Toppings: vegan chocolate/carob chips, fresh fruit (optional) Directions: 1. Combine the quinoa and milk in a saucepan and bring it to a boil 2. Lower to a simmer and cover the quinoa with a lid and allow to cook for about 15 minutes until thick and fluffy (times may vary based on oven) 3. Stir in the peanut butter and water and return to a boil 4. When it reaches a full boil, keep it covered but turn off the heat so that the water gets fully absorbed and the quinoa becones thick and fluffy (about 20 minutes) 5. Stir in the coconut sugar and va

I always find it interesting when walking through the grocery store and finding such random favors of hummus. I came up with this when I found the pumpkins on sale after Halloween. I bought so many and puréed them and thought what could I make? Heck... I'll add some to my hummus. It tasted so good I had to share! Yield: About 1-2 Cups of hummus You will need: -1 can of Chickpeas  -1-2 cloves of Garlic -Juice of 1 Lemon -1/4 Cup Tahini -1/4 Cup Pumpkin Purée  Directions: Blend all the ingredients in a food processor or blender. Store in fridge for up to one week. *Add a little water if you would like a thinner consistency *Add salt and pepper for an extra kick in flavor  *Substitute pumpkin for sweet potato purée for a different flavor profile

Dinner for champions 👌. Oil-Free sweet potato fries and regular fries. They were accompanied by my homemade ketchup and a head of lettuce. I love the crunch and juiciness of lettuce with potatoes. Perfect combo! Yield: 1 serving You will need: Sweet Potato Fries: -3-4 sweet potatoes (peeled and sliced into french fries) -1-2 tablespoons coconut sugar -A dash of cinnamon and nutmeg White Potato Fries: -3-4 red potatoes/any variety (peeled and sliced into french fries) -1 tablespoon rosemary -1 teaspoon black pepper -Juice of 1/2 lemon Directions: 1. Preheat oven to 400F 2. Mix all the ingredients for each french fry recipe together and place them on a parchment lined tray 3. Bake for about 40 minutes, tossing throughout baking (baking time may vary based on type of potato and thickness of wedges) 4. Once baked through, sprinkle the lemon juice on the white potato fries and enjoy! *Accompany the fries with some greens to help with digestion and to fill your body with

One of the easiest and fastest things I've ever thrown together... and only 3 INGREDIENTS!! Love the simplicity of cooking 😊. Happy Tuesday everyone! Yield: 8-10 balls You will need: -1 cup cooked brown rice -1 large sweet potato (baked and mashed witgout skin) -2 tablespoons fresh dill (any seasoning) Directions: 1. Preheat oven to 350F 2. Mix all the ingredients together until fully combined 3. Roll balls of whichever size you like (you can even make them patties for a veggie burger option) and place on a baking sheet 4. Bake for 15-20 minutes (cooking timed may vary based on size of balls), until they have a golden outer edge 5. Eat as is or enjoy with a dipping sauce

Hawaiian coconut candy is finally done after many hours in the dehydrator. 😊 Sweetened and naturally flavoured too. These candies are addicting and totally take me back to Hawaii :) Yield: Lots! You will need: -1-2 mature coconuts -2 tablespoons coconut sugar  -1 tablespoon maple syrup Directions: 1. Open the coconut(s) and sheed the meat into very thin strip.  I used a potato peeler to peel the coconut into strip (this took long but was well worth it!) 2. Place the coconut strips in a bowl and toss in the coconut sugar and maple syrup 3. Place the coconut on dehydrator sheets and dehydrate at 115 until they reach a nice crunchy texture (I'm not sure how long it took in total and timing may vary depending on where you live or moisture in your home) 4. Store in air tight jars to enjoy at any time! *If you don't have a dehydrator, you could use your oven on the lowest temperature setting

Dinner time! 😊 Stuffed portobello mushroom on the bbq and a side salad. I love the summer because the bbq is always on. It's so easy to throw something together, while enjoying being outdoors for dinner. Be as inventive as you like with this recipe with whatever vegetables/fruits you enjoy on your "pizza". Yield: 2 servings You will need: -4 Portobello mushrooms -1/2 cup chopped red onion -1/2 cup chopped tomatoes -2 cups spinach -1/2 cup soy cheese (any cheese) Directions: 1. Scoop out the insides of the portobello mushrooms 2. Stuff them with the vegetables and top with the cheese 3. Place on the bbq until cheese has melted nicely 4. Pair with a side salad (I made a salad with mixed vegetables and topped it with a mango date dressing)

I love using asian flavours when cooking and there's something about salad rolls that has a special place in my heart. I usually make salad rolls for the hubby and a sauce of hoisin sauce, peanut butter and sriracha. I can't have hoisin sauce so I was determined to make something that brought those flavours and was still on the healthier side. I believe it was a success! I can't wait to make this again... Maybe tomorrow? And the day after that? Haha :) Yield: Enough for 1 LARGE salad You will need: Dressing: -2 tablespoons tahini -1/2 tablespoon date caramel  (you could use maple syrup too) -1/4 tablespoon gluten-free soy sauce -A couple small squirted of sriracha  (as much as you would like) Salad: -1 head of Romaine (chopped) -3-4 cups spinach -1-2 shredded carrots -1-2 cucumbers  (chopped) -1 cup cooked quinoa Directions: 1. Mix all the ingredients for the dressing in a small bowl. Add about 1 tablespoon of water to help make it less thick 2. Place dres

Crunchy homemade snack calls for chocolate kale chips. I had these once as a sample in whole foods when we were in Maui. I made it a mission to replicate them and I believe it was a success. Can't go wrong with chocolate! Yield: Enough! You will need: -2 bunches of kale (chopped up and stems taken off) -1 tablespoon melted coconut oil -1 tablespoon cocoa Directions: 1. Mix all the ingredients together and set aside for 30 minutes to allow flavors to set 2. Place kale on lined baking sheets or dehydrator sheets 3. If using oven, cook at the lowest temperature in your oven until crispy (about 2 hours), tossing them throughout cooking process. If using dehydrator, set at 115-120 degrees until crispy

One of my favorite quick and easy breakfasts for the work week is overnight oats. I feel like you could have this every day and not get bored because you can change the flavor profile so easily just by using different milks, sweeteners, fruits, and anything else. Plus... I think it looks extra tasty when I get to eat it out of a jar :) Yield: 1 jar You will need: -1/2 Cup Oats -1 Cup Cashew Milk (or any milk of choice) -1 mashed Banana -1/2 Cup of your favorite fruit (I used mangos) -1 teaspoon Chia Seeds -1/2 teaspoon Cinnamon Directions: 1. Place all ingredients in jar, close the lid and shake, shake, shake! 2. Place in fridge overnight  3. Enjoy cold or warm! *Add in any fix-ins you desire (like coconut, cocoa nibs, matcha powder, vanilla...)

Another batch of my healthy and easy-to-make banana oatmeal cookies 👌🍌🙈.  This time I made some plain and some with peanut butter and vegan chocolate chips. My kitchen smells grrrreat! I can't wait for Zayn to wake up so he could eat them! Yield: 12 cookies You will need: -2 ripe bananas -1 cup oats -Optional Add-Ins: raisins, cranberries, dried fruit, nuts, seeds, coconut, cinnamon, chocolate chips, peanut butter, seed butter... Directions: 1. Preheat oven to 350F and line baking sheet with parchment paper 2. Mash the bananas and oats together and place on the baking sheet 3. Bake for 13-15 minutes and enjoy warm or cool!

Yummy kale chips flavoured with Zaatar! Such a nice spin on kale chips, adding some medditeranean flavors. I am so happy right now! A small bag usually costs $8 and here I am going to devour them! Definitely did not cost me that much. Yield: Enough for you and a friend! You will need: -2 bunches of kale -1 tablespoon melted coconut oil -2 tablespoons Zaatar Directions: 1. Preheat oven to 250F (or use your dehydrator) 2. Chop up the kale (with or without the stems) 3. Massage the kale with the oil and spices and set aside for a couple minutes for flavors to set in 4. Place on a parchment lined cookie sheet and bake for 1 1/2 hours (until crunchy)

Sometimes I just feel like a smoothie bowl for dinner. Hass asked me to make him one too so I whipped this up and him and Zayn devoured it. After they were done, Zayn turns to me and says, "Mom! That was DELICIOUS!".  It's so nice to see them both so appreciative and eating out of the same bowl 😊. Yield: 1 serving You will need: -2-3 frozen bananas -1 cup frozen raspberries -1 cup frozen blueberries -1 cup spinach -2-3 tablespoons coconut water  (or milk or water) -Toppings: strawberries, blueberries, rawnola, raw chocolate fudge Directions: Blend all the ingredients together and top with your favorite toppings!

Did a quick prep of some salad dressings (sweet and savoury) to use throughout the week. This will definitely save me some time! 👊 😊 Yield: Enough for the week! You will need: Sweet: -3 peeled large oranges -2 tablespoons tahini Savoury: -1 red pepper -1 carrot -2 tablespoons tahini -1 clove of garlic -Juice of 1 lemon Directions: Blend each dressing separately and store in an airtight container in the fridge. Serve over a bowl of salad or use them as dipping sauces!

Looking for a quick, healthy and delicious snack? I created these 3 ingredient thumbprint cookies in 1 minute. My favorite cookies growing up were the cookies my mom made that were filled with a date paste. This memory was my inspiration for these gems. Yield: 4 cookies (depends how big you make them) You will need: -8 pitted medjool dates (1 cup) -1/3-1/2 cup tahini -1/4 cup shredded coconut -Optional: cinnamon -4 tablespoons date paste (dates blended with water) for filling Directions: 1. Using a food processor, mix all the ingredients together until combined and creates a cookie dough 2. Shape the cookies into circles and press down in the middle with your thumb 3. Fill the thumbprint with date paste and store the cookies in an airtight container in the fridge *Try filling the cookies with a chia jam by blending 1 tablespoon of chia seeds with 1 cup of berries/fruit and allowing to sit until it gels

Another bowl of simplicity and deliciousness right here! I think I'd like to try this next time with some almond butter just for a change. I can't go wrong with peanut butter in my nicecream! I hope you enjoy! Yield: 1 serving You will need: -4 frozen bananas -A dash of cinnamon -1-2 tablespoons cashew milk  (any milk) -2-3 tablespoons peanut butter -Toppings: cocoa nibs, coconut candy, a raw Twix bar Directions: Blend all the ingredients together and top with your favorite toppings!

I love creating energy bites filled with nutritious things sitting in my pantry. Energy Bites are awesome because you can toss in a food processor all your favorite flavours with dates and voila! Yield: 20 balls You will need: -2 cup raw oats -1/4 cup chia seeds -26 pitted medjool dates -2/3 cup peanut butter/almond butter -1/2 cup Tahini Directions: Blend all the ingredients together in a food processor until dough forms and roll into balls. Store in airtight container in the freezer. *Scrape down the sides of the food processor throughout blending to ensure everything gets broken down

I find that I am usually putting recipes together that involve chocolate or peanut butter. I thought I'd take a different approach to these wonderful bites and put a fresher spin on them with some lemon. I am so thankful that I did because they really pack a punch and so many people loved them! Yield: 12 small balls You will need: -1 cup pitted dates -1/2 cup almonds -1/2 cup hemp seeds -lemon rind from 1 lemon  -1/4 cup shredded coconut -12 grapes (optional) Directions: 1. Blend dates, almonds and lemon rind in food processor 2. Pulse in coconut and hemp seeds 3. Roll into balls or roll around a grape for a tasty surprise 4. Store in air tight container and place in fridge if you use grapes *Wet hands slightly to help with stickiness

This is what I put together for breakfast. I love the combination of dates in any smoothie bowl or nicecream creation because it creates a caramel flavour that's just so heavenly. I got to use my Yonanana Icecream Maker that's been cooped up in my pantry. Perfection right here! Yield: 1 serving You will need: -4-5 frozen bananas -1 tablespoon cocoa -2-3 pitted Medjool dates (or date caramel if using a Yonana Icecream Maker) Directions: Blend all the ingredients together in a blender or feed through the Yonana Icecream Maker. Enjoy!

This pudding is one of my quick lunches that I put together in 5 minutes. I use it for an icing on cakes, to dip strawberries in, to top my smoothie bowls with, and to just eat as pudding. Enjoy! Yield: 1 serving You will need: -2 ripe avocados (peel and remove the seeds) -2 tablespoons Cocoa powder -2 dates or 2-3 tablespoons Maple syrup (or any sweetener of choice) -1 tablespoon oat flour  (optional) -Toppings: chia seeds, raisins, dried mulberries, coconut chips, dehydrated mango candy Directions: Blend all the ingredients together and top with your favorite toppings! *If you do not prefer the taste of chocolate, you can substitute the cocoa for 1 ripe banana

I love simplicity in the kitchen and this creation right here is just that! The "meatiness" of the portobello mushrooms are just so satisfying and filling that you may be planning on eating this meal the next day too! Feel free to be creative with adding whatever spreads you like (ie. hummus, olive tapenade, pesto, etc.)! Yield: 4 mushroom caps You will need: For the guacamole: -2 ripe avocados -Juice of 1 lime -pepper -optional additions: pineapple, mango, cilantro, red onion, jalapeños, etc. For the mushroom caps: -4 portobello mushrooms -2 cups of alfalfa sprouts -any other toppings you desire! Directions: 1. Blend the guacamole ingredients together until you reach the consistency you desire and set aside 2. Scoop out the underside of each mushroom to make room for your filling (eat whatever you scoop out!) 3. Smear a generous portion of the guacamole on the underside of each cap and top with the sprouts and anything else you would like. Enjoy!

This bowl is just filled with a burst of berry flavours. I loved the dark pink color and decorating it too! Almost reminds me of a bubble gum flavour. I can guarantee that this will be a favorite :) Yield: 1 serving You will need: -2 frozen bananas -2 cups frozen strawberries -1 cup frozen blueberries -2-3 tablespoons coconut water/water -Toppings: Raw Eatmore crumble, cocount candy, blueberries, strawberries Directions: Blend all the ingredients together and top with your favorite toppings!

I love nicecream and I love Dateorade. This recipe was a perfect way of combining the two. The flavors mesh so nicely and leave you wanting more. So if you have this twice or three times in one day, don't feel bad at all! :) Yield: 1 serving You will need:  -6 frozen bananas -1 cup of coconut water -3-4 pitted dates (that have been soaking in the coconut water overnight) - A splash of vanilla (or vanilla bean) Directions: 1. Blend the bananas with vanilla until nicecream forms and place in bowl. Set aside in freezer 2. Blend the coconut water with dates to make a foamy topping for your nicecream 3. Pour the coconut water mix over the nicecream and enjoy!

Do you ever make a smoothie that just has you in awe? Lol... well it happens to me all the time! I swear, right after this got blended I thought... how the heck does it look fluorescent green? No filter at all! Believe me... it tastes as good as it looks :) Yield: 1 serving You will need: -3-4 frozen bananas  -2 cups frozen mango chunks -2 cups spinach -1 tablespoon chia seed -Toppings of choice (coconut shreds, cocoa nibs etc) Directions: Blend all the ingredients and place your toppings. Enjoy! *Use kale instead of spinach if you desire

Another quick and easy breakfast idea that will have you and the kids asking for more! It's so easy to prepare at night and ready for you in the morning. May I add that they're beautiful too! Yield: 3 apples You will need: Base: -3/4 cup oats -1 1/2 cup almond milk (any milk) Pumpkin: 1 1/2 tablespoons pumpkin purée -A dash of cinnamon Chocolate: -1 tablespoon chocolate protein powder Apple Pie: -2 tablespoons apple sauce -1 tablespoon raisins -A dash of cinnamon Directions: 1. At night, make your favorite flavours of overnight oats and place in the fridge. Split the base ingredients into three and then add your mix-ins. I made pumpkin, chocolate and apple pie flavors 2. In the morning, place 3 apples in a bed of water in oven for 35min at 300F. Scoop out the centre (eat that later 😉) and stuff with your heated up overnight oats 3. Broil for a couple minutes and then drizzle maple syrup on top

When you have too much fruit and veggies in your fridge... Dehydrate some for a yummy alternative 👌 Love the change in texture! Amazing and healthy "fruit roll ups" too! Yield: As much as you want Fruit & Veggie Chips: -Any fruits and vegetables (cut up thin). I used: strawberry, watermelon, pineapple, cucumber (you also use apples, any other berries, cherry tomatoes, pears, snap peas, kale, etc.) Directions: 1. Lay all the cut of fruits and vegetables on dehydrator sheets and cook no higher than 118 degrees to ensure they stay raw 2. Dehydrating times may vary (8-15 hours). They are done dehydrating once the moisture is gone and they are at the chewiness you desire Fruit Leather: 1. Blend watermelon and strawberries together and spread over a Teflon sheet (1/4 inch thick) and place in your dehydrator at no higher than 118 degrees (to maintain raw) 2. Dehydrating times may vary (8-10 hours). When the top is dehydrated, flip the fruit leather onto another

Dates are a staple in my house... I even have bags of dates in each if our cars :) I love adding them to anything... including nicecream. They give it such a nice chewy texture, like little caramels. If you know me... I can go on and on about dates and the love I share for them... but I'll stop here :) Yield: 1 serving You will need: -4 frozen bananas -3-4 dates -Toppings: rawnola, coconut chips, raw Chocolate peanut butter fudge Directions: 1. Blend the bananas together and throw in the dates towards the end, pulsing them in so they don't break down completely 2. Top with your favorite toppings and enjoy!

Do you ever have leftover quinoa? Whenever I have some quinoa just sitting there, I whip up a quick batch of quinoa bakes. Honestly they are the easiest things to put together, especially if you want something tasty on the go. Great for breakfast, lunch, dinner, or even a snack. I hope you enjoy! Yield: 4 servings You will need: -4 cups of cooked Quinoa -2 mashed Bananas -2 tablespoons of ground up Flax Seed -1 tablespoon Coconut Sugar -5-6 tablespoons of Nut Butter -Optional Mix-Ins or toppings: Cinnamon, Cocoa, Coconut, Nuts, Seeds, Jam, Berries, Fruit, Raisins, Chocolate Chips, etc. Directions: 1. Preheat oven to 350F 2. Mix all the ingredients together. I split the amount in half and added regular peanut butter and raisins to half of the quinoa. In the other half, I added chocolate peanut butter (made from peanut flour) 3. Pour in ramekins and bake for 8-10 minutes 4. Top with anything you like  *Drizzle a little milk on top to give it an oatmea

Did someone say cookie dough?! Yes... these bars deliver that exact flavor from your childhood and more! And guess what?! The cookie dough is made out of chickpeas (so I guess you could eat the whole cookie dough batter, right?! 😊). Great for a protein fix after a workout too. Yield: 8 bars You will need: Crust: -8 medjool dates -3/4 cup shredded coconut -1 tablespoon maple syrup Filling: -1 can cooked and rinsed chickpeas -5 pitted medjool dates -dash of cinnamon -1-2 tablespoons maple syrup -4 tablespoons peanut butter (any nut/seed butter) -1 tablespoon chia seeds -2-3 tablespoons water -1/2 cup carob/chocolate chips Directions: 1. Using a food processor, blend all the crust ingredients together until combined 2. Press the crust into a lined tray of choice and place in the freezer to harden as you make the filling 3. Using the food processor, blend all the filling ingredients together (except for the chips) until a creamy texture is reached 4. Fold in the chip

When making guilt-free icecream, it doesn't always have to involve bananas. This is a nice twist to my usual nicecream creations, using full-fat coconut milk for a creamy texture and the freshness of strawberries for some summer flavors. I love incorporating berries of any sort because of their amazing health benefits and who are we kidding?... Their sweet and delicious flavour is always a hit! Thanks to @medicalmedium, berries are a staple in our household, whether fresh or frozen, and are sk important to include in your diet. This recipe right here is dedicated towards the Medical Medium Berry Challenge to 👌 Yield: 1 serving You will need: -1 1/2 cup canned full-fat coconut milk -1/4 cup date paste (any sweetener) -1 cup strawberries Directions: 1. Blend everything together, pour into ice cube trays and freeze 2. Once frozen, blend the ice cubes to create a creamy icecream 3. Eat as is as soft serve or place back in the freezer to firm up

I had so many mangoes and decided to dehydrate some for chewy mango candies. I had some leftover and decided to use it as a swirl in a nicecream bowl. Zayn helped me top it with goodies. Julien, Zayn and I each had a spoon, scooping up this deliciousness... and of course, Zayn hadto have the last bite :) Yield: 1 serving  (or enough for you and 2 kiddos) You will need: -3 frozen bananas -2 tablespoons almond milk (any liquid) -1 cup mango puree -Toppings: dried coconut chips, hemp seed, Rawnola Directions: 1. To make the mango puree, just blend ripe mango in a high speed blender. Set this aside and do not worry about cleaning out the blender 2. Place the bananas and almond milk in the blender and blend until it reaches an icecream consistency 3. Top with your favorite toppings and enjoy!

I saw this recipe and adjusted it to suit a gluten-free and dairy-free diet. Feel free to adjust the quantities or to play around with the flavors. The crust and filling alone are so divine and you could just eat them out of a bowl as a snack! The boys enjoyed this so much that I can guarantee it will be revisited throughout the summer! Yield: One large tart You will need: Crust: -2 cups almond flour -1/2 cup carob/cocoa powder -1/4 cup melted coconut oil Filling: -2 cups almond milk (any milk) -1 cup pitted dates -1/4 cup melted carob/chocolate chips Directions: 1. In a food processor, mix all the crust ingredients together until combined 2. Press this mix into a lined tart/pie pan 3. For the filling, blend all the ingredients together until combined 4. Pour the filling over the crust and place in the freezer for about 4 hours (or overnight) to harden slightly enough to cut easily 5. When ready to eat, remove from the freezer and slice

This bowl reminds me of the Acai bowls I was devouring as we visited Maui. Honestly, the flavours are so on point that I'm pinching myself. I wish I had some bananas to decorate it with, but regardless... it was just perfect! Julien and Zayn decided to join me on eating it (Zayn ate all the toppings 😅). I hope you enjoy! Yield: 1 serving and enough for 2 hungry kiddos You will need: -2-3 frozen Banana -1 peeled and sliced dragon fruit -1 cup frozen strawberries -1 cup frozen raspberries -1/4 cup cashew milk (any milk) -Toppings: coconut candy, pumpkin seeds, dried mulberries, Chia pudding, cherries Directions: Blend all the ingredients together and top with your favorite toppings. Enjoy!

Chocolate tahini mousse... good on anything. Eat it with fruit, as Nutella, scoop it over a smoothie bowl or eat it by the spoonful :) If you have a ripe avocado, this recipe us calling your name. You don't haveto worry about the avocado browning because the Chocolatey color will mask that. Enjoy! (Warning: this stuff is ADDICTIVE) Yield: 1-1 1/2 cup of mousse You will need: -1 ripe pitted avocado -1 1/2-2 tablespoons Cocoa -1 1/2-2 tablespoons Maple syrup -1 tablespoon coconut sugar -1/4 cup Tahini Directions: Blend all the ingredients together and top with your favorite toppings. Enjoy out if the blender or place in the fridge to cool. *I haven't tried substituting another nut butter fir the tahini but I would imagine r that it would be tasty *For a lesser fat version, substitute the tahini for 1 ripe banana

I am in love with oats... in any shape or form. Right here is a hearty bowl of oatmeal topped with nothing but goodness. I had to share this with you :). Enjoy! Yield: 1 serving You will need: -3/4 cup raw gluten-free oats -1 1/4 cup water -A dash of cinnamon -Toppings: chia seeds, coconut sugar, blueberries,  strawberries,  blackberries, rawnola, raw fudge Directions: 1. Mix the oats, water, and cinnamon together and microwave for about 2 minutes (until moisture is gone, but not completely). You can also cook on the stove 2. Top with all the toppings and enjoy warm!

OMG is all I have to say! These cookies are so gooey from the inside and hit all the right notes. The inside is filled with the perfect amount of chocolate chips (you could even try adding peanut butter chips or white chocolate chips for a nice twist in flavor too!). These cookies will definitely be added to your "favorites" list! Yield: 6 large cookies You will need: -1 cup oat flour (any flour should work) -1/2 teaspoon cinnamon -1/2 teaspoon baking powder -1/8-1/4 cup maple syrup (depending on how much you like the flavor of maple syrup... you can also substitute for another sweetener) -1 large tablespoon coconut oil (any oil) -2 tablespoons milk -1 tablespoon chia seed -1/4 cup chocolate/carob chips -pinch of salt Directions: 1. Preheat oven to 325 degrees 2. Using a food processor, mix the dry ingredients together and then mix in the wet ingredients until combined 3. Put the cookie dough in a bowl and stir in the chips until combined 4. Place the dough