Vegan Mom Yas

A throwback to these morning sunshine muffins that are healthy and yummy. I made these before leaving to Maui and now im wishing I brought a batch with me! A great trick to sneaking in fruits and vegetables into a dessert for the kiddos. A quick and easy recipe too! Yield: 16 small muffins or 10 jumbo muffins You will need: -2 cups gluten-free flour -1/2 cup coconut sugar -2 teaspoons cinnamon -2 teaspoons baking soda -A dash of salt -A dash of nutmeg -2 cups grated apples -1/2 cup grated carrots -1/2 cup shredded coconut -1/2 cup raisins -1/2 mashed banana -1/4 cup chopped walnuts -2 flax eggs -1/2 cup melted coconut oil -1/2 cup almond milk -2 teaspoons vanilla Directions: 1. Preheat oven to 350F and line muffin tins with liners 2. Using a food processor, mix the flour, sugar, cinnamon, baking soda, salt and nutmeg 3. Add the apples, carrots, coconut, raisins, and banana and pulse a few times just so they are mixed in 4. Add the flax eggs, oil, milk and vani

A throwback to this easy and delicious recipe... What to do with a $5 40lb box of bananas? Made a banana torte with layers of delicious coconut cream👌. (I used 23 ripe bananas)🍌 and made some banana leather chews with the leftover bananas (used the dehydrator for these). Too pretty to slice through, but too tasty not to! Yield: 1 LARGE torte You will need: Base: -18 pitted medjool dates -10 dried figs (or 2 handfuls of raisins and 2 handfuls of dried mulberries) -A dash of cinnamon -A dash of pumpkin spice Vanilla Cream: -4 pitted medjool dates  (soaking in water for at least 30 minutes) -1 cup coconut water -coconut meat from 1 young coconut -1/2 teaspoon vanilla Banana Layers: -24 sliced up ripe bananas Directions: 1. Line a springform pan with parchment paper on the base 2. Using a food processor, mix the base ingredients together until a dough forms and press this on the bottom of the pan 3. Blend the ingredients for the vanilla cream until combined and smoot

Do you have oats just sitting in your pantry? Such an easy peanut butter cookie recipe that uses oat flour... and delicious too! Enjoy! Yield: May vary depending on size (about 6-8) You will need: -1 cup peanut butter/almond butter -1/2 cup coconut sugar -1 teaspoon vanilla -A dash of cinnamon -3/4 cup oat flour -1 teaspoon baking soda -1/3 cup water -Optional: chocolate chips Directions: 1. Preheat oven to 350F and line cookie sheets with parchment paper 2. Place all the ingredients in a food processor and mix until crumbly (do not over mix) 3. Roll cookies into balls and place on cookie sheets 4. Press each cookie down slightly with a fork (sprinkle chocolate chips over top if desired) 5. Bake for 8-10 minutes and allow to cool down. Store in an airtight container

And here it is! My raw carrot cake cupcake frosted with orange creamsicle "creamcheese" icing. It's an interesting combo and it actually tastes amazing 👌 Yield: 8 cupcakes You will need: Cupcakes: -3 cups shredded Carrots -2 cups pitted dates (soaked for at least q0 min in water) -1/4 cup walnuts -1 teaspoon cinnamon -finger slice of ginger -1/2 teaspoon turmeric Icing: -1/4 cup Cashews (soaking for at least 4 hours in water) -2 pitted dates (that have been soaking in water) -1/4 cup Coconut milk -1 frozen Banana -A dash of vanilla -Juice of 1 lemon and 1 tablespoon of Rind Directions: 1. Process all the cupcake ingredients together and press into lined muffin tins and place in freezer to harden 2. While in freezer, blend the icing ingredients together in a high speed blender and swirl the icing over top of the cupcakes 3. Store in freezer and let it thaw for 10 minutes to thaw *You can make this as a cake instead of individual cupcakes *You can

I know I say that many things are my favorite and I think my list of "favorites" has become quite extensive. May I just add one more thing?? These crackers haveto be one of my most favorite raw cracker creations yet. I don't know if it's the nutritional yeast or what... but they are addictive! Yield: 2-3 dehydrator trays of crackers You will need: -2-3 shredded cucumber (strained to allow as much of the moisture to be removed) -2 shredded zucchinis -3 cups spinach -1/2 cup nutritional yeast -1/2 tablespoon rosemary (any spice) -2/3 cup ground flax Directions: 1. Mix in the flax to the cucumber to absorb as much of the moisture as possible and to gel 2. Using a blender or food processor, mix the ingredients together until combined (do not over mix) 3. Spread the mix onto Teflon sheets on your dehydrator trays (1/2-1/4 inch thick) 4. Dehydrate at 110 until the top has dehydrated and has no moisture 5. Flip the cracker sheet onto a dehydrator tray and pe

I definitely have a soft spot for carrot cake. I grew up making tons of carrot cake when my dad would juice carrots for carrot juice. I would use the pulp to make the cake and it tasted wonderful. You could also use the pulp in this recipe too! Yield: 1 cake You willneed: Cake: -3 shredded carrots -1/2 cup walnuts -1/2 cup dried mulberries -11 pitted Medjool dates -1/3 cup shredded coconut -A dash of cinnamon and nutmeg Icing: -1 cup raw cashews (soaking in water for at least 6 hrs) -1 tablespoon coconut oil (optional) -2 tablespoons coconut sugar -1 tablespoon lemon juice -A dash of vanilla Directions: 1. Using a food processor, blend all the cake ingredients together and press into a lined pan and place in the fridge 2. Using a food processor or high speed blender, blend the icing ingredients together and spread over the cake and place black in the fridge or freezer to harden enough to slice. Enjoy!

I love making these guilt-free muffins when I have ripe bananas laying around. They're such an easy muffin to grab on the go and have so much flavour and nutrients packed in to each one. I think I'm going to add some cocoa next time and just use zucchini to make a chocolate zucchini muffin version. Enjoy! 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 -1/2 cup shredded carrots -1/2 cup shredded zucchini  -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 substitu

I had to stop myself from eating all the dough in this recipe. It's definitely a dough that can be re-shaped into bliss balls too! The addition of apple in these rolls is just so perfect, I can't imagine them any other way! Yield: 9 rolls You will need: Dough: -1 1/2 cup oat flour -2 teaspoons cinnamon -1/2 cup dried mulberries -1 small chopped up apple (about 3/4 cup) Filling: -2 tablespoons date paste -1/2 teaspoon cinnamon -3 teaspoons coconut milk (any milk) Icing: -2 tablespoons lucuma powder -2 tablespoons coconut milk (any milk) Directions: 1. For the dough, mix all the ingredients together in a blender or food processor until it combines into a ball 2. Press the dough down onto a parchment paper and use a rolling pin to help flatten it (about 1/4 inch thickness) into a large rectangle 3. In a bowl, mix the ingredients for the filling together and spread over the dough 4. Begin rolling the dough, using the wax paper to assist with rolling 5. For the

It's pretty awesome to know that you could hide vegetables in desserts and have the kiddos locking their fingers and asking for seconds. These brownies were so moist and really hit the spot. I love how the sweet potato gives it such a rich and smooth texture. Yield: 1 serving You will need: -3/4 cup sweet potato puree (or 2 ripe bananas) -1 cup runny peanut butter (heat slightly if needed) -2/3 cup date paste (any sweetener) -1/3 cup oat flour (any flour) -1/3 cup cocoa powder -1 1/2 teaspoon baking soda (about 4 teaspoons baking powder) -pinch of salt -1/4 cup chocolate chips (optional) Directions: 1. Preheat the oven to 325 degrees F 2. Mix the sweet potato puree with the peanut butter and date paste 3. In a separate bowl, mix all the dry ingredients together 4. Pour the dry ingredients in to the bowl with the wet ingredients and stir (do not over stir) 5. Pour into a parchment lined 8in pan and bake for about 20 minutes (it will look like it is not completely b

What do you do with an abundance of apples? Why, you make apple pie of course! Our apple tree has been so generous this year, with beautiful red, sweet, and crunchy apples. This recipe is so simple and was made with the little hands of Julien and Zayn by my side. Yield: 1 pie You will need: Crust: -2 cups oat flour -3 tablespoons maple syrup (any sweetener) -1/4 cup melted coconut oil Filling: -2-3 cups chopped apples -3 tablespoons maple syrup -1/4 teaspoon cinnamon -Juice of 1/2 lemon -pinch of salt Directions: 1. Preheat the oven to 350 degrees 2. Make the crust by mixing all the ingredients together and pressing into a tart pan with edges coming up the side 3. Bake the crust for 25 minutes 4. While the crust is baking, make the filling by mixing all the ingredients together 5. Place the filling into the crust (reserving the extra liquid at the bottom of the bowl for the filling) and bake for another 20 minutes 6. Take the pie out of the oven and brush the rema

This loaf fills your house with the warmth of cinnamon and brings you right to the autumn season! This is a nicely dense loaf that pairs perfectly with a cup of coffee or tea in the morning. The plump raisins in the cake gives it just enough moisture and a nice smear of nut butter over top won't hurt anyone ;) Yield: 1 cake/loaf You will need: -3 ripe bananas -1/4 cup tahini/peanut butter -1/4 cup water (or milk) -1 tablespoon cinnamon -1 tablespoon apple cider vinegar -1 tablespoon baking powder -1 3/4 cup oat flour -1/3 cup raisins Directions: 1. Preheat the oven to 350 degrees 2. Blend the bananas with the tahini/ peanut butter, water, cinnamo, vinegar and baking powder until combined 3. Mix in the oat flour without over mixing 4. Stir in the raisins and pour batter into lined loaf pan 5. Sprinkle more raisins and cinnamon over top (I added tons of cinnamon to the top!) 6. Bake for 35 minutes and then allow to cool for 15 more minutes before slicing through

This protein cookie is such a quick snack to prep at night. The best thing is that you wake up with a delicious treat waiting for you in the fridge! A great option for when you're working out or if you just want something that's a little more filling. Yum! Yield: 1 serving You will need: -1/2 cup oats -2 tablespoons water/milk -1/2 mashed ripe banana (you could use 1/2 cup of applesauce or pumpkin puree too) -1-2 tablespoons nut/seed butter -1 1/2-2 tablespoons protein powder (I used chocolate in one version and berry in the other... they were both amazing) Optional additions: raisins, shredded coconut, nuts, seeds, etc. Directions: 1. Place all the ingredients in a bowl and mix until combined 2. Pour the cookie batter onto a plate lined with parchment paper and spread out into the shape of a cookie 3. Place a paper towel on top of the cookie and have the cookie sit in the fridge over night to harden 4. Remove the cookie from the fridge and parchment paper the ne

You will not believe the ingredients in this recipe! It is very similar to my 3 Ingredient Pumpkin Ice cream but instead of pumpkin, I have used the sweet and rich texture of purple sweet potatoes. You could definitely use orange yams or even white sweet potatoes too! (I just liked the purple because of the color!) Yield: 1-2 servings You will need: -2 cups cooked and peeled sweet potato -2 cups milk (I used cashew milk. For a richer texture, use 2 cups of full fat coconut milk) -6-10 pitted medjool dates Directions: 1. Place all the ingredients together in a blender and blend until combined 2. Pour the mix in a loaf pan and freeze over night 3. In the morning, break up the frozen mix with a knife and place the chunks in the blender 4. Blend the chunks until a smooth consistency is reached and enjoy!

An ultimate favorite flavor for me at this time of the year is anything PUMPKIN! This pumpkin ice cream is so unreal and velvety that you will be making it more than once in one week. The simplicity of these 3 ingredients combined is just heavenly! Yield: 1-2 servings You will need: -2 cups pumpkin puree -2 cups full-fat canned coconut milk (any milk could work) -8-12 pitted medjool dates -Optional: cinnamon, pumpkin spice, nutmeg, peanut butter, coconyt sugar, etc. Directions: 1. Place all the ingredients together in a blender and blend until combined 2. Pour the mix in a loaf pan and freeze over night 3. In the morning, break up the frozen mix with a knife and place the chunks in the blender 4. Blend the chunks until a smooth consistency is reached and enjoy!

Simplicity at its finest! These cookies can be whipped up in minutes and only using a blender. A great option for back-to-school snacks or to enjoy with a nice cup of Joe. Feel free to add any other fix-is you may be craving and good luck trying to stop yourself from eating it straight from the blender! Yield: 12 cookies You will need: -2 large ripe bananas -1/4 melted coconut oil -1 heaping tablespoon honey (any sweetener) -2 cups oat flour -1/2 tablespoon baking powder -pinch of salt -1 cup pitted dates Directions: 1. Preheat the oven to 350 degrees Fahrenheit 2. Using a blender, blend the first 3 ingresidents until combined 3. Add the next 3 ingredients and pulse/blend until mixed through 4. Pulse in the dates more towards the end to keep some a little chunky and for texture 5. Bake on a lined baking sheet for 15-20 minutes (lightly brown on bottom) and enjoy! 6. Store any leftovers in a sealed container *I flatten mine slightly with the back of a fork before baki

Poke bowls have been around for quite some time now but have recently become a hype in the food scene. The ability to customize a fresh salad bowl and top it with luxuriously marinated protein such as tofu, tempeh, seitan, or raw tuna/salmon (if you are a fish lover) gives someone the freedom to enjoy what they desire and not feel so guilty doing so. This here is a favorite in our household and is made atleast once a week. Yield: 2-4 servings You will need: -12oz. diced protein of choice (tofu/seitan/tempeh/raw fresh tuna/salmon or a combination of any fish you desire... even shrimp!) -2 teaspoons dried Wakame (or use nori strips) -1 green onion -1 teaspoon sesame seeds -4 teaspoons gluten free soy sauce/tamari -2 teaspoons sesame oil (any oil can work if you do not have sesame oil... just may taste a little different) -1 teaspoon honey/agave -Pinch of Himalayan sea salt -Toppings of choice: avocado, shredded carrots, diced cucumber, edamame beans, baby corn, alfalfa sprou

Sunday calls for pancakes in our household. Actually, if my boys can have pancakes everyday of the week, they definitely would! This mess-free recipe here is one of my quick go-to recipes where everything ends up in the blender. Just love the fluffiness too! Yield: 2-4 servings You will need: -1 cup oat flour -1/4-1/3 cup milk (I used oat milk) -1 ripe banana -1 tablespoon baking powder -1 tablespoon apple cider vinegar -1 medjool date (sweetener of choice) -Optional Mix-Ins: shredded carrots/zucchini, chocolate chips, berries, coconut, raisins, cinnamon, etc. Directions; 1. Blend all the ingredients together (do not over blend), pulsing in the mix-Ins at the end 2. Heat a large skillet with some coconut oil/butter of choice and pour batter in 3. Flip the pancakes (each pancake should take about 1-2 minutes per side) 4. Serve with maple syrup/coconut nectar/date paste/jam/etc. and enjoy!

I had the chance to do a week long workshop at the science Centre and while I was there I was treated to anything off their menu for lunch. The chef was from the Master Chef Canada show so I knew I was going to be pampered with nothing but delicious and eye catching food! I quickly became addicted to their carrot salad and asked the chef how to make it. I revamped the recipe slightly to have less fat but I definitely didn't sacrifice ant flavor.  This is now a favorite in our household! Yield: 2 servings You will need: Salad: -1 1/2-2 cups shredded carrots (or carrot pulp) -1/3-1/2 cup raisins (can mix golden and dark raisins if you would like or even chopped dates) -1/4-1/3 cup chopped nuts (almonds, cashews, pecans, etc.) Dressing: -1/8 cup apple cider vinegar (or rice vinegar) -1/8 cup oil -1 tablespoon honey -pinch of salt Directions: Mix everything together and enjoy!

This cake loaf reminds me of the walnut date loaf we used to pick up from Costco. Anything that includes dates will always win my heart over. This recipe can be modified in many ways, substituting the walnuts for another nut, adding chocolate chips for the kiddos or even adding shredded coconut for a little twist. I hope you enjoy! Yield: 1 serving You will need: -18 medjool dates -3/4 cup milk of choice -1/4 cup apple sauce -3 cups oat flour -1 teaspoon baking powder -3/4 cup chopped walnuts (or dried fruit for a nut-free version) Directions: 1. Preheat oven to 350 degrees F 2. Blend the dates, milk and apple sauce to make a paste 3. Mix in the wet ingredients to the dry ingredients (without over-mixing) and fold in the walnuts 4. Pour the batter into a lined loaf pan and bake for 40 minutes 5. Turn off the heat and allow the cake to stay in the oven for another 10 minutes 6. Allow the cake to cool for 20 minutes before enjoying

This was an interesting creation! Who could resist ooey gooey chocolate that just melts in your mouth? I made this as a dessert and couldn't believe that I wasn't sitting in some fancy restaurant, paying at least $12 for it! Nope! This was made by combining wholesome and affordable ingredients in the comfort of my home! Yield: 1 serving You will need: -1 cup oat flour (any flour) -2 tablespoons cocoa powder -2 teaspoons baking powder -1 cup date paste (any sweetener) -6 squares vegan chocolate -2 tablespoons melted coconut oil -1/2 cup milk of choice -1/2 cup frozen berries (optional) Directions: 1. Preheat the oven to 350 degrees F 2. Boil 3/4 cup of water and set aside 3. Sift the dry ingredients together and add the wet ingredients afterwards (without over-mixing) 4. Pour batter into an ungreased 8x8in pan or bowls and pour the hot water over top 5. Bake for 30-35 minutes and enjoy immediately, topping it with your favorite berries/fruits if you'd like!

These bites are a decadent treat that you can have on hand for a quick snack and on the go. I love the hint of turmeric in them but feel free to omit or substitute for anything else that you would prefer in case you are not much of a fan of turmeric. Yield: 12 bites You will need: -1 cup coconut butter (at room temperature, not melted) -1 teaspoon melted coconut oil -2 teaspoons turmeric powder -3/4 cup shredded coconut -1/2 teaspoon cinnamon -1 tablespoon coconut milk/water Directions: 1. Mix all the ingredients together until well combined 2. Spoon 1 tablespoon of the mix on a parchment lined dish for each bite 3. Place the dish in the fridge for the bites to harden and keep stored in the fridge or freezer in an airtight container *Best eaten right out of the fridge because the coconut butter will get soft if left out at room temperature

This dip is so savory and versatile that you will be looking forward to making it again. It has some turmeric, reminding me of the flavors of Indian dishes. This can be used as a dressing for salads or even dehydrated cauliflower wings! Yield: 1 serving You will need: -4-5 sundried tomatoes (soaking in water for at least 4 hours) -2 tablespoons nutritional yeast -1/2 teaspoon garlic powder -1 tablespoon date paste (2 dates) -2 stalks celery -1/2 teaspoon turmeric -5-7 basil leaves -1 teaspoon Italian seasoning Directions: Blend all the ingredients together until combined and store in an airtight container in the fridge. *Add the basil and seasoning towards the end of blending to preserve optimal fragrance and taste

This green concoction was so yummy... especially if you're a Matcha lover like myself. I love the addition of coconut too, for that little bit of a nutty and sweet addition! Yield: 1 serving You will need: -5-6 frozen bananas -1/4 cup shredded coconut -1/4 cup coconut milk (to help with blending) -2 large tablespoons Matcha green tea powder -1 teaspoon vanilla bean paste -2 tablespoons date paste (any sweetener) Directions: Blend all the ingredients together until creamy and then pulse in the cocoa nibs towards the end of blending.

I love when I have a chunky marinara dressing to accompany a generous portion of noodles. This recipe was a definite success and I enjoyed the texture of the marinara because I didn't blend it the whole way, leaving it a little chunky. I will be making this dressing again very soon! Yum! Yield: 1 serving You will need: -2 tomatoes -2 celery stalks -6 sundried tomatoes (soaking in water for at least 4 hours) -1/2 teaspoon garlic powder -2 tablespoons nutritional yeast -1 tablespoon tahini -7-10 leaves basil Directions: Blend all the igredients together until you reach a desired consistency and then pour over your choice of noodles. *I usually leave the basil till the end to add in, just to maintain its fragrance and texture *You could probably try thus dressing as a heated and cooked dressing over spaghetti squash... I'm sure it would taste good both ways!

This was a delicious treat inspired by the famous Snickers bar. I watched as my hubby enjoyed a Snickers and then once again, I convinced myself that I could create a raw version of it. Such simple ingredients and so easy to make. I especially loved the toppings, giving it a nice crunch! Enjoy! Yield: 1 serving You will need: Caramel: -1 cup dates blended with 1/2 cup water Nougat: -1 1/2 cup oat flour -2 tablespoons sweetener of choice -2 tablespoons melted coconut oil Crunchy Topping Options: -Crushed nuts, dried mulberries, cocoa nibs, coconut, etc. -Melted chocolate for a drizzle over top (optional) Directions: 1. Using a food processor, blend the caramel layer and set aside 2. Mix the nougat layer and press into a lined tray of choice and place in the fridge to firm up 3. Spread the caramel over the nougat layer and sprinkle the toppings you would like, with a drizzle of chocolate too 4. Store in the fridge in an airtight container

I haven't made pesto in a while but I must admit that it is one of my favorite dressings over a bed of noodles. I decided to create a pesto with what I had in my fridge and it turned out superb! I hope you enjoy! Yield: 1 serving You will need: -1/4 cup walnuts (soaking in water overnight) -1 1/2 tablespoon nutritional yeast -1 tablespoon lemon juice -3 sundried tomatoes -1/4-1/2 red bell pepper -2 celery stalks -1/2 cup spinach -1 medjool date Directions: Blend all the ingredients together until smooth and store in an airtight container in the fridge u til ready to use.

I love the crunchy and juicy texture of kelp noodles. Instead of eating them in a salad, I thought I would create a sushi wrap with them. I also made another wrap using swiss chard and it was just as perfect. I think I ate probably 7 of the sushi rolls! Yum! Yield: 1 serving You will need: -1 1/2-2 packages of kelp noodles -1 cup sliced cherry tomatoes -3 chopped up green onions -1 cup sliced cremini mushrooms -Any other vegetables your heart desires -7-10 nori sheets Dressing: -6 tablespoons of tahini -3 tablespoons of apple cider vinegar -5 tablespoons of lemon juice -1/2 cup of parsley/cilantro -6-7 tablespoons of water Directions: 1. Soak the kelp noodles in warm water for 15 minutes and drain once ready (I cut the noodles into smaller noodles using scissors) 2. Mix all the ingredients together with as much of the dressing that you desire 3. Wrap the noodle mix, along with any other vegetables you would like into a sushi roll. Continue this process until you are

These peanut butter cookies have a nice richness to them from the addition of coconut oil. I substituted the regular butter for coconut oil and it made a huge difference in texture and flavour. Try adding chocolate chips for a peanut butter chocolate combination. Don't be surprised if you end up eating them all (like me)! Yield: 6 large cookies You will need: -1 cup date paste -3/4 cup peanut butter -1/2 cup coconut oil -1/4 cup apple sauce -1 1/2 cup oat flour (any flour) -1 teaspoon baking soda Directions: 1. Preheat oven to 375 degrees F 2. Mix all the ingredients together until combined 3. Roll balls and place on lined cookie sheets, flattening each cookie slightly with a fork 4. Bake for 8 minutes and allow to cool completely before enjoying (they will seem underbaked at first because of the coconut oil)

Can you bake anything simpler than tonight's dessert? I love creating something that requires one bowl and nothing fancy. These simple ingredients combine perfectly to create rustic flavors that bring you back to your fondest apple pie moments. Enjoy and indulge! Yield: 1 serving You will need: Base: -1 1/4 cup oat flour -3 chopped apples -1/3 cup raisins -1/4 cup apple sauce -1/3 cup milk -1 tablespoon baking powder Toppings: -2 chopped apples -2 tablespoons date paste (any sweetener) -1/4 cup dried mulberries Directions: 1. Preheat the oven to 350 degrees F 2. Mix everything in a bowl (be careful not to over mix) 3. Pour the batter in pie/cake pan 4. Mix the toppings together and sprinkle over top of the loaf 5. Bake for 25-30 minutes and enjoy

This has to be my favorite pancake recipe to date. I love how fluffy and moist they turned out. The boys loved them for breakfast too. Feel free to add any other flavour combination like peanut butter chocolate chip or turmeric coconut... the possibilities are endless! You will need: -1 cup oats -1/4 cup milk of choice -1 ripe banana (or 1/2 cup apple sauce/sweet potato puree) -1 tablespoon baking powder -1 tablespoon apple cider vinegar -1 tablespoon date paste (any sweetener) -1/2 cup berries (I used strawberries) Directions: 1. Blend all the ingredients together (except for blueberries) in a blender or food processor (without over-blending) 2. Fold in the berries 3. Preheat a pan with a little coconut oil and pour in 1/4 cup of the batter at a time, making sure each side is cooked before flipping (1-2 minutes each side) 4. Enjoy with fruit, maple syrup, peanut butter, whipped cream, jam, date caramel, etc.

These bars remind me of my childhood. My mom used to make something similar to these using condensed milk as the layer that holds all the toppings together. In this version banana is used and I can imagine similar ingredients like apple sauce or pumpkin puree could be experimented with as well. Top these bars with all your favorite toppings! You will need: Base Crust: -1 1/4 cup oat flour -1/3 cup date paste (any sweetener) Chocolate Banana Layer: -3 ripe bananas -1/2 cup chocolate chips -1/2 cup shredded coconut -1/4 cup raisins -Optional: sprinkle of cocoa nibs and dried mulberries Directions: 1. Preheat oven to 350 degrees F 2. Blend the base ingredients together and press into a lined baking dish 3. Bake the crust for 10 minutes and allow to cool 4. For the banana layer, blend the bananas and pour over the crust 5. Sprinkle over the rest of the toppings, pressing them in slightly to allow them to sink into the banana puree 6. Bake for 30 minutes and keep in fridg

This creation was pretty rich and hit all the chocolate notes I was craving tonight! It was so moist and I ate the whole thing in one sitting! I didn't feel guilty knowing the ingredients that went into it. I can't wait to try other variations using banana puree, carrot puree and apple puree! You will need: Frosting: -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 Brownies: -1 cup oat flour (can use coconut flour) -1 cup cocoa powder -1 cup peanut butter (any nut/seed butter) -1 cup date paste -1 cup carrot/sweet potato/butternut squash/banana/apple puree Directions: 1. Mix the dry ingredients together and pulse in the wet ingredients  (without over mixing) 2. Pour the dough into a lined pan and place in the fridge to firm up as you make the frosting 3. For the frosting, blend all the ingredients together until well combined 4. Spread a thick lay

I love a nice dressing to go over a bed of corn noodles or zucchini noodles. This dressing was such a success that I made it again as a dipping sauce for my sushi. I hope you enjoy! Yield: 1 serving You will need: -2 medium carrots -1 1/2 tablespoons tahini -1/4 cup orange juice (or 1 orange) -1 1/2 tablespoon ginger/Sriracha (optional) -1/2 tablespoon liquid amino -1/2 tablespoon apple cider vinegar (or juice from 1/2 lemon) -1 clove garlic (or garlic powder) Directions: Blend all the ingredients together and enjoy!

Zucchini and chocolate? I think yes! The zucchini in this cake is such a great addition to add volume and texture to a decadent treat flavored with chocolate and peanut butter. This brownie definitely deserves two thumbs up! Yield: 8x8 in cake You will need: -1 1/2 cup shredded zucchini (squeeze out ALL the liquid from the zucchini) -1 cup peanut/almond butter -1/3 cup date paste/maple syrup -1/3 cup carrot puree/apple sauce/banana/sweet potato puree -1 teaspoon baking soda (4 teaspoons baking powder) -1/3- 1/2 cup cocoa powder (or a combination of chocolate chips/cocoa nibs) Directions: 1. Preheat the oven to 350 degrees F 2. Mix all the ingredients together and pour into a lined 8x8 in pan 3. Bake for 35 minutes (until toothpick comes out clean) and enjoy!

I have been craving the flavors of Indian curry dishes lately so I decided to put a spin on my cauliflower buffalo wings by putting a curry sauce over top of them. I was quite pleased with the outcome and it definitely reminded me of an Indian curry dish. Yum yum! Yield: 1 serving You will need: -1 head of cauliflower (cut into florets) Curry Pumpkin Sauce: -1 1/2 cup pumpkin puree -10 sundried tomatoes (soaking in water for at least 4 hours) -1 cup celery pulp (5 celery sticks) -1 teaspoon garlic powder -1 teaspoon turmeric -1 tablespoon curry powder -4 tablespoons nutritional yeast -10 basil leaves Directions: 1. Blend all the ingredients together for the dressing and toss the cauliflower in it until well coated 2. Place on dehydrator tray and dehydrate for about 7 hours (until the dressing has stuck to the florets nicely) 3. Enjoy on their own or with a cool mango dip

Growing up, I remember looking forward to enjoying a big bowl of apple crumble topped with vanilla icecream.  I wanted to replicate those flavors that bring happiness to us all and didn't want to feel so guilty eating a big bowl of it. This was a total accomplishment because it delivered the flavors and brought me back to those warm memories. Yield: 1 medium sized casserole dish (8x12in) You will need: Filling: -5 peeled and chopped small apples -1 tablespoon maple syrup (sweetener of choice) -2 teaspoons cinnamon Crumble: -1 1/2 cup oats/steel cut oats -1 teaspoon cinnamon -1/2 cup dried mulberries -1/4 cup date paste (sweetener of choice) -1/4 cup melted coconut oil Directions: 1. Preheat the oven to 350degrees 2. Mix all the filling ingredients in your casserole dish and set aside 3. Using a food processor, blend the oats and cinnamon together until it turns into a crumbly mix 4. Add in the mulberries, coconut oil and date paste and blend until a crumbly dough

I dont know if i'm on a peanut butter and chocolate kick these days but I couldn't resist! These bars have such a lovely texture from the coconut. I usually would say feel free to add or take things out of my recipes but in this one... PLEASE DO NOT REMOVE THE SHREDDED COCONUT! It's such a great component and you will kick yourself for taking them out (that's all I have to say!). :) Yield: 6 bars You will need: Base: -1/2 cup steel cut oats/rolled oats -1 cup shredded coconut -1 tablespoon maple syrup -1-2 tablespoons date paste -A pinch of salt -A dash of cinnamon Frosting: -1/4 cup date paste -1/4 cup melted coconut oil -1/4 cup coconut milk (any milk) -1/4 cup erw carob/cocoa powder -1-2 tablespoons hot water Directions: 1. Using a food processor, blend the base ingredients together to form a crumbly dough texture 2. Press into a lined container and store in the fridge until the frosting is ready 3. Blend all the frosting ingredients together unt

I had to hold myself back from eating this right out of the blender. Even though it doesn't look so elegant, this dressing is a definite 5 star and packs so much flavor. Use it over a salad, as a dip with chips or veggies... the possibilities are endless! Yield: 1 serving You will need: -1/2 cup corn -5-6 sundried tomatoes -2 stalks celery/1 peeled zucchini -1/2 teaspoon garlic powder -2 tablespoons nutritional yeast (optional) -1 tablespoon tahini (optional) -5-6 basil leaves -1/2 teaspoon turmeric powder -1 tablespoon dill weed Directions: Blend all the ingredients together until desired consistency is reached. *Add the basil in towards the end to retain a stronger taste and aroma

Try saying the title of this recipe 5 times! I wasn't sure what to call these bars because they were so delicious and I felt like I had to acknowledge all the beautiful flavors that have helped to create them! It's like giving credit to all the students who have helped to clean a classroom! Such a weird metaphor but it's the best that I could do... I'm a teacher! Yield: 8 bars You will need: -1 1/2 cup oats -A dash of cinnamon -A pinch of salt -1/4 cup raw carob/cocoa powder -1/2 cup peanut butter -1/4 cup date paste (any sweetener) -1/4 cup melted coconut oil Directions: 1. Using a food processor, blend the first 4 ingredients together to format a crumbly flour texture 2. Blend in the rest of the ingredients and press into a lined container and store in the fridge for a couple hours to harden 3. Remove from the container and cut into slices 4. Store the bars in an airtight container in the fridge/freezer until ready to eat

I love when I can prepare something for work and for the boys at the beginning of the week and save some time prepping dinner. It's always nice to have more play time with them and these overnight oats definitely do the trick! You can modify them every week with different fruits and additions... but I had to share my favorite mix of all... PEANUT BUTTER BANANA! Yield: Enough for the week! You will need: In the evening: -1 cup steel cut oats -4 cups water In the morning: -3-4 smashed ripe bananas -2-3 cups milk of choice (or a combination of milk and water, depending on how thick you prefer your oats) -1/2 cup peanut butter -1/4 cup cocoa nibs/chocolate chips -1/2-1 cup raisins (depending on your preference) Directions: 1. In the evening, bring 4 cups of water to a boil and then add in the steel cut oats and bring to a boil, allowing the oats to boil for exactly 1 minute (you may need to lower the heat slightly to avoid over flow) 2. Turn off the stove after a minute

This was a fun experiment! Zayn loved seeing the drink overflow like a volcano! Reminded me grade 6 science class. The flavors were awesome and you could try any Kombucha flavour you'd like! You could tell that Zayn was definitely looking forward to this concoction! Yield: 1 serving You will need: -3-4 frozen bananas -1-2 cups Kombucha Directions: 1. Make your banana Nicecream by blending the frozen bananas together and scoop into a nice tall glass of choice 2. Slowly pour the Kombucha and enjoy *I added my Kombucha throughout me enjoying this because it didn't all fit in the glass

These muffins are perfection and they fill your house with an amazing aroma too! A great snack on the go and for the kiddos. Add any of your favorite ingredients to pit a spin on them every time you make them. Yield: 6 muffins You will need: -3/4 cup oats -1/2 teaspoon turmeric -1 teaspoon cinnamon -2 ripe bananas -1/3 cup date paste (or any sweetener of choice) -3 tablespoons plant milk -1 teaspoon vanilla bean paste -1/4 cup cocoa nibs -1/4 cup shredded coconut flakes Directions: 1. Preheat the oven at 350 degrees 2. Pulse the oats, turmeric and cinnamon together until it's a course oat texture and pour into a mixing bowl 3. Blend the bananas, date paste, milk and vanilla until combined and mix it into the oat mixture until combined 4. Pour the batter into lined muffin tins and bake for 17-20 minutes 5. Eat the muffins right out of the oven or allow them to cool and enjoy 6. Store them in an airtight container in the fridge or freezer

I had all these ripe avocados just staring at me on my kitchen counter. I needed to do them justice and felt like a sweet dessert was the way to go. This was a definite success. The crust alone could be devoured on its own or even rolled into bliss balls for another treat. The fudgy filling can work as a delicious dip for strawberries too! Yield: 1 pie You will need: Crust: -1/2 cup dried mulberries -1/2 cup dried figs (about 6-8) -1/2 cup date paste (about 1 cup dates) -1 teaspoon cocoa -1 tablespoon coconut oil (optional) Filling: -3 ripe avocados -4 tablespoons date paste (sweetener of choice) -4 tablespoons cocoa/carob powder -1/3 cup coconut flour -A dash of cinnamon Directions: 1. Using a food processor, blend all the ingredients for the crust together and press down into a plastic wrap lined pie pan and place in the fridge to harden 2. Using a blender, blend all the filling ingredients together until creamy and pour over the pie crust 3. Place the pie in the

After making these bars, I felt guilty eating them because of how beautiful they looked. I must admit that it reminds me of the peanut butter big cups that my hubby is always getting. I don't mind eating the whole thing, knowing it was made with wholesome ingredients! Yield: 6 bars You will need: Bottom layer: -1/4 cup melted coconut oil -1/4 cup raw carob/cocoa powder -1 tablespoon maple syrup -1-2 tablespoons date paste -1 tablespoon shredded coconut Peanut butter frosting: -2-3 tablespoons peanut butter -1 tablespoon date paste Directions: 1. Using a food processor, blend all the ingredients together for the base until combined and creamy 2. Press the mix in a lined container and place in the fridge to harden as you create your frosting 3. Mix the frosting ingredients together and spread over the base layer 4. Place in the fridge to harden up before slicing 5. Store in an airtight container in the fridge/freezer until ready to enjoy!

I love the flavor of matcha powder so I decided to put together some energy bites that revolved around the delicious matcha flavor I adore. These bites are so divine and can be eaten at any time of the day for a quick "picker-upper" energy boost. Yield: 12 balls You will need: -1 cup oat flour -1 tablespoon Matcha powder -3/4 cup shredded coconut -1/2 cup peanut butter (almond butter works great too) -2/3 cup coconut milk -2 tablespoons date paste (any seeetener) -2 tablespoons cocoa nibs Directions: 1. Using a blender, blend the oat flour, matcha powder and coconut together until fine 2. Pour the oar mix and all the rest of the ingredients (except the cocoa nibs) into a food processor and mix until combined 3. Pulse in the cocoa nibs at the end and pour the whole mixture into a bowl and place in the fridge for about 1 hour to harsen slightly for easier rolling 4. Once ready, roll the mix into balls and place on a parchment paper 5. Store the balls in an airt

Some of my two favorite things... mulberries and chocolate. Well I've figured out a way to combine them both and I feel like it's genius! A mulberry chocolate bar! Simple yet so satisfyingly beautiful! Yield: 6 bars You will need: -1 tablespoon maple syrup -1-2 tablespoons date paste -1/4 cup raw carob/cocoa powder -1/4 cup melted coconut oil -A dash of cinnamon -A pinch of salt -1/2 cup dried mulberries -1/2 cup shredded coconut Directions: 1. Using a food processor, blend all the ingredients together until combined and then pulse in the berries and shredded coconut at the end 3. Press the mix in a lined container and place in the fridge overnight to harden up before slicing 4. Store in an airtight container in the fridge/freezer until ready to enjoy!

These bars were fun to make because I got to experiment with the layers and came out with deliciously satisfying results! And may I add... who doesn't love peanut butter and chocolate together! The base of these bars is quite addicting. I may be making the base again just to roll them into bliss balls too! I know you will enjoy these little gems! Yield:12-16 bars (depending on how you cut them) You will need: Base: -1/2 cup dried mulberries -1/2 cup dried figs (about 5) -2-3 tablespoons raw cocoa/carob powder -1/4 cup date paste -1-2 tablespoons melted coconut oil -1/2 cup steel cut oats/rolled oats Filling: -2/3-1 cup peanut butter (any nut/seed butter) -1-2 tablespoons coconut oil -2 tablespoons date paste/maple syrup -A dash of cinnamon/vanilla -A pinch of salt Directions: 1. Using a food processor, blend all the ingredients together for the base until a dough is formed and press the dough down into a plastic wrap lined pan of choice and set aside 2. Using a

I grew up making carrot cake every other weekend. I loved the addition of pineapple too, adding delicious flavor and moisture to such a popular cake. I decided to create something around those flavors,  filling our home with wonderful smells as the boys woke up. It was such a success... I can't wait to make this creation again! Yield: 8x8in cake You will need: Base: -1 cup steel cut oats/rolled oats -1 cup shredded coconut -1 tablespoon Lucuma powder (mixed with 1 tablespoon of water to create a thick paste to help with binding) -A dash of cinnamon -1 cup apple sauce -2 tablespoons peanut butter (any nut/seed butter) -2 tablespoons date paste -1/2 cup grated carrots (about 1 small carrot) -1/4 cup diced/crushed pineapple  Topping: -1-2 tablespoons coconut oil -2 tablespoons date paste/maple syrup -2 tablespoons water/pineapple juice -1/2 cup grated carrots (about 1 small carrot) -2 tablespoons shredded coconut -1/4 cup dried raisins/mulberri

I wanted to create a peanut butter inspired loaf with all my favorite additions. This loaf was so quick to make and can be enjoyed for breakfast, lunch, or even a snack. Slice a piece and throw it in the toaster and smear some peanut butter or jam on it too! The possibilities are endless! Yum yum is all I have to say. Yield: 1 loaf You will need: -1 mashed ripe banana (you can substitute for 1/2 cup apple sauce) -1/2 cup peanut butter -1/4 cup date paste -1/4 cup maple syrup -1 cup gluten-free oats/oat flour -A dash of cinnamon -A pinch of Himalayan salt -1/2 teaspoon baking soda Directions: 1. Preheat the oven to 375 degrees 2. Mix all the wet ingredients together and stir in the dry ingredients until well combined 3. Pour into a parchment lined loaf pan and bake for 18-20 minutes 4. Allow to cool before slicing and store any leftovers in an airtight container in the fridge *Optional drizzle for the icing on top: Mix together: -2 tablespoons runny peanut butter (he