Healthy little vegan

Coconut pepita granola

I love granola but I can never get myself to buy any because it has so much sugar in it!? Luckily I made this kind with a tad bit of maple syrup and many other delicious ingredients!🍁🥥🌰

If you haven’t tried this granola you are missing out (big time)! I mean sure you could go to the store and buy a bag of granola that is about 90% sugar or make a super easy one that is delicious and you won’t feel the guilt of eating tons of sugar!

Oats. I used gluten free oats but normal oats will do.
Shredded coconut. Always use unsweetened even if you like the sweetness because you will be adding maple syrup.
Pepitas. Pepitas are shelled pumpkin seeds. They taste great and are even better in granola!
Cinnamon, ginger. Granola would not be the same without spices.
Maple syrup. I always use real maple syrup You could use honey but it’s non-vegan and it may be sticky.
Canned coconut milk. You could use whatever milk you want because this is just the topping.
Fresh blueberries. You know I think frozen wild blueberries would taste amazing on this!

• ingredients

• category: American

• serves: a few people depending on how much you make

• prep time: 5 minutes

• cook time: 10 minutes

• gluten free oats as needed.
• coconut oil for the pan.
• shredded unsweetened coconut flakes.
• pepitas.
• cinnamon to taste.
• ground ginger to taste.
• maple syrup to taste.
Topping: (optional)

• fresh/frozen blueberries or fruit.
• canned coconut milk (or any dairy free milk canned or not).

Directions

put all the ingredients into a pan and heat until lightly toasted. Let cool a bit and serve! Enjoy with the toppings!

Everything bagel guacamole

This is literally guacamole with homemade everything bagel seasoning. It’s that simple!

seriously you could eat anything with everything bagel seasoning. I’ve had it with rice, salad, dips, bread! ANYTHING! I’m a huge avocado fan and I eat about 1-2 avocados A DAY! I love them that much❤️😊!

Of course you could use store bought everything bagel seasoning or you could go make my homemade Everything bagel seasoning.

Avocado. Always use ripe avocados that you can easily press with your finger just make sure they’re not too mushy.
Lime juice. Use fresh lime juice for that zing of flavor. If you don’t have limes, lemons work just as well.
Everything bagel seasoning. If you don’t use this it’s just plain old Guam which is delicious! Here’s my recipe Lilee’s guacamole!

• ingredients

• category: Mexican/American

• makes: 3/4-1 cup

• time: 5-8 minutes

• 2 ripe avocados.
• sea salt and black pepper to taste.
• onion powder to taste.
• garlic powder to taste.
• juice of 1/2 a lime or lemon.
• Everything bagel seasoning as desired.

Directions

mash The avocados and add the salt and pepper. Mix in the garlic and onion powder. Sprinkle with everything bagel seasoning.

serves with carrots, chips, and crackers

Serve with:

• healthy chips.
• crackers.
• veggies sticks (carrot).

Super seed banana bread (vegan)

I love banana bread! ❤️🍌 I’m known for eating and using banana in many things. My favorite food as a kid? Well it’s pretty obvious!😂

so basically a made one of my basic banana breads and added nuts and seeds to the batter. It’s really simple and vegan!🌱

Flour. I always use all purpose flour in my banana bread but I’m pretty sure spelt flour works.
Cinnamon. I like lots of cinnamon but you can use whatever amount you want.
Nutmeg & ground ginger. I’ve recently been adding extra spices to my baking because spices warm the body and you need warming during cold months.
Banana. I used 2 medium to large bananas. Make sure you use the correct amount.
Pumpkin purée. I used canned pumpkin purée and homemade may work if it’s not super watery.
Sugar. Use any sugar you like…coconut, brown, granulated.
Dairy free milk. I always use unsweetened dairy free milk and really any kind tastes good.

• ingredients

• category: American

• serves: 8

• makes: 1 loaf

• Prep time: 5-6 minutes

• bake time: 40-50 minutes

• 1 1/2 cups of flour.
• 2 tsp cinnamon.
• 1/4 tsp nutmeg.
• 1/4 tsp ground ginger.
• 1 1/2 tsp baking powder.
• 1/2 tsp baking soda.
• pinch of sea salt.
• 2 medium large bananas.
• 1/2 cup of pumpkin purée.
• 1/2 cup of sugar.
• 1/4 cup of coconut oil.
• 2 tbsp dairy free milk.

Directions
preheat oven to 350•f

mix all the ingredients together. Grease a loaf pan and top with nuts and seeds of choice. Bake at 350•f for 40-50 minutes.

Everything bagel seasoning

You’ve seen those delicious looking everything bagels at the store and in bakeries and I bet you’ve wondered what they put in that amazing seasoning! Well here it is!

This is my version of everything bagels seasoning with chia seeds instead of poppy seeds and it’s super easy to make!

Chia seeds. Although you can of course use poppy seeds instead, I couldn’t find any at the store so used chia seeds.
Yellow sesame seeds. These should be easy to find at almost any store.
Black sesame seeds. These may be a bit harder to find then the yellow sesame seeds.
Minced, dried garlic/onion. I used minced dried onion and garlic powder but you can use it anyway you like.
Salt. I used sea salt but pink Himalayan salt would be a great switch up!

• ingredients

• category: American

• makes: about a 1/4 cup

• prep time: 5-7 minutes

• 1 tbsp of chia or poppy seeds.
• 1 tbsp yellow sesame seeds.
• 1 tbsp black sesame seeds.
• 2 tsp garlic powder or 1 tbsp minced dried garlic.
• 1 tbsp minced dried onion.
• sea salt to taste.
Directions

it very simple. Mix all the ingredients together in a small bowl.
store in an airtight container on the counter or in the pantry in a dry place. Will keep for weeks.

Mix well and enjoy on literally almost anything!😂

Vegan pineapple upside-down cake

I’ve done it! I made a delicious pineapple upside-down cake that is both delicious and vegan! Yes I know it is a bit messy (ok maybe more then a bit) but it’s not how it looks it’s about how it tastes!! It holds up well and I don’t think it made it through one day (it was eaten to quickly😊😆).
No this cake does not use those red dyed, so unhealthy, jarred cherries you buy at the store, no. These use healthy black cherries that taste better in my opinion.🍒

Pineapple. I buy fresh cored pineapple and slice it myself, but canned will work. (Fresh is best).
Black cherries. I used frozen black cherries but fresh should work too.
Flour. In cakes I usually use all purpose flour but spelt always works too.
Almond milk. I used almond milk but a nut free milk or any dairy free milk will work.
Rice vinegar. Vinegar was used in this cake but I’m sure lemon juice would be a great substitute!

• ingredients

• category: American

• serves: 8-10 unless you really love it

• prep time: 10-12 minutes

• bake time: 55-60 minutes

The pineapple upside-down top

• pineapple slices.
• frozen black (cherries or fresh).
• 1/4 cup of refined coconut oil or vegan butter.
• 1 tbsp brown sugar.
The batter
• 1 3/4 cup of all purpose flour.
• 1/2 cup of cane sugar.
• 1 tsp baking soda.
• 1/8 tsp sea salt.
• 3/4 cup of almond or dairy free milk.
• 1/4 cup of applesauce or pineapple juice (reserves liquid in canned pineapple).
• 1 tsp vanilla extract.
• 1/3 cup extra virgin olive oil.
• 1 tbsp vinegar or lemon juice (I used rice vinegar).
Directions

Pineapple upside-down top

Melt the coconut oil and pour into a round baking pan. Add the brown sugar and mix. Place the pineapple slices in the pan and cut some in half for the sides. Place cherries in wherever you can.
The batter
Preheat oven to 350•f

mix all the batter ingredients together in a large bowl or electric mixer.

Pour over the pineapple in the baking pan. Bake at 350•f for 55-60 minutes. After baking cool for 10 minutes.

Then dump onto a plate by turning upside-dyown. Enjoy!

Pumpkin pie milkshake (vegan)

Happy Halloween folks! Today I made a delicious pumpkin pie milk shake and I think I nailed it with the pumpkin pie flavor!😆👍

turns out adding applesauce really brings out that flavor and the oat milk really helped out too. since it was Halloween I decided to add a smiling jack-o-lantern face to it, made from cinnamon of course!😅

Today here’s a question!

I have a question for you all today. Do you like lots of talking in recipes on my blog? Me? Well I don’t really like the reading. I like a little reading but I want to go straight to the recipe! Tell me what you think in the comments below👇

Oat milk. The oat milk gave this shake a fantastic flavor but any vegan milk will do.
Pumpkin purée. Canned or homemade will work splendidly.
Applesauce. I used a honey crisp applesauce but I’m sure any kind will work.
Cinnamon and nutmeg. Pumpkin pie would not be The same without these spices.

• ingredients

• category: American

• serves: 1-2

• time: 5-6 minutes tops

• 1 cup of oat milk or vegan milk of choice.
• 1 small handful of gluten free oats.
• 2-3 tbsp vegan yogurt.
• pumpkin purée as needed.
• cinnamon and nutmeg to taste.
• extra cinnamon for topping (optional).
• 2 tbsp applesauce.
Directions

blen all the ingredients together in a food processor until smooth adding pumpkin purée until desired color. Top with a cinnamon face if desired. Enjoy!

Candy corn smoothie

Lately I’ve been doing my recipes depending on what day it is. Today is candy corn day!!! I don’t eat candy corn of course because it’s way to unhealthy but this smoothie will pass the test for healthy halloween treats!!

October 30th is candy corn day.

All you need is three simple ingredients…frozen banana, dairy free milk, and pumpkin purée!

If you make this smoothie I bet you’ll do the layers more perfect then mine (they are a bit messy)! If you mess up the layers don’t stress yourself! As long as it tastes good that’s the whole point of food!! (Well and to give you energy)🤪.

Banana. You will need a frozen banana and I would slice it before you freeze it (I tend to always forget slicing before freezing😅).
Dairy free milk. I used oat milk because it has a delicious flavor but any dairy free milk will do.
Pumpkin purée. I used canned but homemade pumpkin purée would be amazing!

• ingredients

• category: American

• serves: 1-2

• prep time: 5-6 minutes

• 1 frozen sliced banana.
• dairy free milk as needed.
• pumpkin purée.
Directions

blend the banana and milk until foamy. Pour some into a glass. Add pumpkin purée to the smoothie and blend again. Pour some into the glass. Again add a little more pumpkin, blend and add the remaining to the glass. Enjoy your glass of halloween candy corn smoothie!

Jumbo oat muffins (vegan)

These aren’t your normal lil muffins…no these are JUMBO! What makes them even better is that they are vegan and no you don’t need a chia or flax egg!

just about all the cupcakes I make can Qualify as muffins for I use less sugar then most people would.
Not to force you to make these muffins but it is oatmeal day so I had to make an “oat” recipe…October 29th is oatmeal day.( Also if your a cat person it’s also cat day🐱😂).

Oats. If you don’t use oats how can they be oat muffins?
Flour. I used all purpose but I’ve tried half rice flour before. Spelt flour has been tested as well and they are magnificent.
Dairy free milk. I used a homemade cultured coconut milk but I’ve also used almond, normal coconut, and even better…oat milk.
Extra virgin olive oil. You could use light olive oil but I’ve tried both and extra virgin gives it the best flavor.

If you have any further questions about these muffins just ask me in the comments below. Also I love hearing it when people make these and what they think!🥰

Why are these muffins so good!?

well if you’ve made these and are asking yourself this question (or maybe you think they look good). The answer is that these are vegan, dairy free, and guilt free!!

• ingredients

• category: American

• makes: 12 muffins

• prep time: 5-10 minutes

• bake time: 30-40 mins (mine took 30 mins)

• 1 cup of oats preferably organic (gluten free if needed).
• 3 cups of all purpose or spelt flour.
• 5 tsp baking powder.
• 1/2 tsp sea salt.
• 1/2 cup of granulated sugar.
• 2 cups of dairy free milk.
• 2/3 cup of extra virgin olive oil or light olive oil.
• 2 tsp vanilla extract.
• juice of 1/2 a lemon (2-3 tbsp).

Directions
preheat oven to 350•f

mix all the dry ingredients together. Add the wet ingredients one ingredient at a time. Mix until well combined in an electric mixer or large bowl.
Line 12 muffins holes.
divide the batter between the 12 muffin holes.
bake at 350•f for 30-40 minutes. Mine took 30 minutes.
let cool for 5 minutes and enjoy!

Add ins

• 1 1/2 cups of frozen or fresh blueberries (preferably wild).
• 1 1/2 cups of fresh or frozen fruit of choice.
• 1 1/2 cups of nuts of choice.

Fudgey vegan brownies

Hey it’s national chocolate day!! I’ve not had brownies in years and when I found out that it was chocolate day I knew that I had to make something chocolatey and I wanted it to be brownies!
A lot of brownie recipes out there have tons of sugar and I like healthy vegan foods. So I’ve made these low sugar and vegan!

national chocolate day is October 28th (just a reminder for next year)!

These brownies are slightly messy and I probably should have used a smaller baking dish (if you make these use a smaller dish them me😆…ok?)

I added walnuts for some protein and I also used some allergen friendly chocolate chips.

nut butter. Use a creamy nut butter because a crunchy one will make it dry.
Coconut sugar. Coconut sugar is better then normal sugar because it’s derived from a fruit/nut. Brown sugar will also work.
Maple syrup. I made it without and it was to dry and not sweet enough so I added 1/3 cup of maple syrup. Agave nectar should work.
Chia seeds. These are used to make a chia egg but flax seeds or powder will work as well.

• ingredients

• category: American

• serves: 8

• cook time: 30 minutes

• prep time: 4-5 minutes

• 1/4 cup of creamy nut butter.
• 1/4 cup + 2 tbsp coconut sugar.
• 1/3 cup maple syrup.
• 3/4 cup cocoa powder.
• 1 tsp vanilla extract.
• 1/4 tsp sea salt.
• 2 tbsp chia seeds + 6 tbsp warm water (let sit 5-10 minutes).
• 1/2 cup of flour.
• 1/2 cup chopped walnuts.
• 1/4 cup vegan chocolate chips.

Directions

preheat the oven to 325•f

mix the wet ingredients together in a large bowl. Slowly add in the dry ingredients.
grease a baking dish and pour in the batter. Bake at 325•f for 30 minutes. Let cool for 3-4 minutes and enjoy! Should keep for 1 week.

Pumpkin pie Teff porridge (v,gf)

After trying Teff for the first time I fell in love with it. I mean sure oatmeal is amazing but sometimes I want something new and gluten free is always good. Teff is like a creamy porridge. In my family we eat lots of cream or rice porridge but you know it as cream of wheat porridge.
don’t be hesitant because Teff is so brown in color because you’ll miss out on the delicious breakfast!

Teff. I used Bob’s red mill Teff but any Teff brand should work.
Coconut milk. I used canned coconut milk but I think any dairy free milk canned or not will work.
Pumpkin purée. I used 2 tbsp of pumpkin purée but I might add a little more.
Vegan butter. Any vegan butter brand should work even normal butter if your non-vegan.
Brown sugar. Organic sugar is always best but maple syrup would be great.
Pepitas and pecans. The nuts and seeds are totally optional but they are delicious.

• ingredients

• category: American

• serves:2-3 per batch

• cook time: 7-8 minutes

• prep time: 5-6 minutes

• 3 cups of water.
• 1 cup of Teff.
• 2 tbsp coconut milk (I used canned).
• 2 tbsp pumpkin purée.
• pinch of ground ginger.
• cinnamon to taste (I use lots!).
• pinch of nutmeg and cloves.
• 1 tbsp vegan butter or coconut oil.
• pepitas (for garnish).
• crushed pecans (for garnish).
• sea salt to taste ( just a pinch).
• 2 tbsp brown sugar or maple syrup.

Directions

toast the Teff in a large pot until it starts popping (3-5 mins). Add the water, coconut milk, pumpkin, vegan butter, and the cinnamon, ginger, cloves, and nutmeg.
boil lightly until the Teff is tender.
add the brown sugar (or maple syrup) and salt. Continue to boil until thick. Top with the pepitas and pecans. Enjoy! Will keep for 1 week or more.