Healthy little vegan

Banana rounds

Rounds of delicious banana goodness! Pile on as much banana as you want for this scrumptious snack!

In one of my earlier posts I made another banana snack called “banana snack” obviously 😇
I’ve listed my snack below.

what else could this banana round need? Well there are many things banana can go with and strangely pumpkin goes with the same things banana goes with?!
Cinnamon-pumpkin, banana.
Pumpkin pie spice-pumpkin, banana.
there are many more things as well like they both go well in pies, cakes, and even breads!

Other delicious banana recipes

Loaded banana toast

Vegan Applesauce banana bread

Nutty banana yogurt bowl

2 ingredient banana ice cream

Toast toppings

Recipes with pumpkin

Pumpkin hummus

Vegan pumpkin bread

Pumpkin spice oatmeal

Eggless vegan pumpkin bread

Gluten free pumpkin bread

Ingredients

Category: American

Serves: 1 per round

rice cakes.
nut butter (I used sunflower seed butter).
plain yogurt of choice.
1 small banana sliced.
cinnamon.
sliced almonds.
honey or maple syrup (optional).
Directions

spread a rice cake with the nut butter. Then spread with the yogurt. Place the sliced banana on top in a slanted way.
sprinkle with cinnamon and sliced almonds. Drizzle with the honey or maple syrup. Enjoy!

Note: * use half of a large banana instead of one small one if needed*

Pumpkin hummus

a lovely fall dip perfect for anytime of the year!
hummus is a wonderful healthy dip with protein and delicious flavor. Some people but store bought hummus but after seeing how easy it is to make it yourself I have started buying chickpeas and making it myself!

this hummus is on the slightly mild side but you can sweeten it or spicy it up!

Main ingredients

Chickpeas. Chickpeas or also known as “garbanzo beans” are a staple in real hummus.
Tahini. Tahini is a sesame paste and can be substituted with sunflower seed butter.
Pumpkin purée. Without the pumpkin this hummus would be just your everyday hummus.
Lemon juice. Lemon juice is what gives hummus a lot of it’s flavor. Without sea salt and lemon hummus just wouldn’t be hummus!

Sea salt. Salt takes any butter out of the hummus and changes the lemon juice to a sweeter flavor.

Three easy steps to homemade hummus

Step 1. Put all the ingredients into a blender.
Step 2. Blend the ingredients until smooth. You may need to stir every now and then.
Step 3. Serve in a small bowl and garnish with pepitas and paprika.

Pumpkin
When I open a can of pumpkin I put the remaining pumpkin into a glass jar with a sealed lid for freshness. Homemade pumpkin purée should work just as well as store bought.
Reasons to love this hummus!❤️
this hummus is delicious and lovable because it’s:

vegan.
Dairy free.
gluten free.
nut free.
healthy.
autumn favorite.

Ingredients

Category: Turkey

Makes: 2-3 cups

1 (15.5-16-oz can) chickpeas (garbanzo beans).
canned pumpkin to taste.
pinch of sea salt.
juice of 2 lemons.
cumin to taste.
paprika to taste.
4 tbsp tahini.
2 garlic cloves.
Directions

put all the ingredients into a blender.
blend until smooth stirring occasionally.
put into a serving bowl and top with paprika an pepitas.

Serve with

carrot sticks.
veggie sticks.
pretzels.
crackers of choice.

Banana snack

This simple 4 ingredient potassium packed snack is perfect for any occasion and tastes wonderful with the pecans.
A lovely crescent shape is made by slicing the banana with out changing its shape. Believe me it’s easier then it looks.

for some strange reason bananas are almost like a fall treat to me. I think it’s because they pair so well with the same things that pumpkin pairs with.
this recipe is 100% vegan, gluten free, dairy free, and has lots of potassium for a healthy result.

I had to make a second plate of this because it was devoured in minutes! I hope you’ll devour this too!
Toppings

besides the toppings I used there are many other things to top off your snack with. For instance:

pepitas.
walnuts.
nutmeg.
chocolate chips.
pumpkin flavored nuts.
sugar (if you like it sweet).

Ingredients

Category: American/ African

Serves: 1-2

1 banana (peeled).
pecans.
cinnamon.
chocolate nesquick (or a sweetened chocolate powder).
Directions

slice the banana carefully by not changing the bananas natural crescent shape.
sprinkle with nesquick and cinnamon.
crush the pecans and sprinkle them on top as well.
Note:*you can crush the pecans in a mortal and pestal.

Apple walnut salad

Apples and walnuts taste wonderful together and since fall has finally made its way here I’ve decided to post this.
apples have a wonderful crisp red color, but they can come in so many colors! Golden yellow, crimson red, grassy green, hazed pink, and so many more!
I commonly use red apples, but any delicious crisp apple will taste great although I don’t know how Granny Smith apples will taste. If you use Granny Smith apples I’d advise you make a maple, lemon dressing.
Good Apple types For this salad

although I’d eat any good apple, there are some apples that are better then others.
Fuji. Fuji apples might be small but they pack a lovely mighty crunch!
Honey crisp. Honey crisp apples are huge delicious apples with both yellow and red traces.

Golden delicious. These golden beauties are delicate and have a wonderful golden flavor.
Pink lady. Pink lady apples are a great snack as well as a salad topping. 🍎🍏

Vegan option

farmer cheese is really a healthy cheese! I know some of you are vegan or dairy free do I have this option for you. Leave out the cheese or substitute it for a good vegan cheese.
Gluten free option

use gluten free croutons or leave them out completely. Make sure the rice vinegar is gluten free as well.

Ingredients

Category: American

Serves: 1 per salad

The salad: walnut apple

apple slices (I used honey crisp apples).
butter crunch lettuce.
farmer cheese (optional).
carrots, chopped.
seasoned croutons (optional).
rosemary sprigs.
Directions

toss

The dressing: walnut&garlic

walnuts.
Garlic powder to taste.
sea salt and black pepper to taste.
extra virgin olive oil.
rice vinegar.
Directions

Crush the walnuts in a mortal and pestal. Add the remaining ingredients and mix well. Drizzle over the salad.

Vegan pumpkin bread

A fall favorite! Pumpkin bread is a wonderful fall treat and goes so well with any meal.

I love pumpkin! It’s so good in so many recipes! Muffins, ice cream, pudding, pie, and so much more!

fresh pumpkin will work just as good as canned as long as it’s not too watery.
Variations

up until recently I did not Know that canned sweet potato and canned butternut squash was available. So this bread could be in many flavors.
Sweet potato bread. Substitute the pumpkin for sweet potato purée or mash.
Butternut squash bread. Use canned butternut squash or make your own.

Gluten free option

use gluten free flour instead of regular. Note:*i have not made this bread gluten free before*.
Non-vegan option

use butter instead of coconut oil for a buttery option.

Toppings/add ins

I love to make the same banana or pumpkin bread and just add in new flavors and toppings.
Vanilla bean. Vanilla bean will hive this bread a fantastic vanilla flavor.
Nuts. Walnuts, cashews, peanuts, or any other nuts will do great in this bread!

Seeds. Sunflower seeds will taste great!

Nut/seed butter. Nut or seed butter will taste wonderful on a fresh slice of this bread, but adding it to the batter might be even better!

Fresh/frozen fruit. Fruit will be one of the best add ins!

Others. Raisins, protein powder, wheat germ or any toppings/add ins like this will work well in almost any bread.

Note:*making pumpkin bread will make your house smell wonderful like the fall session!

Ingredients

Category: American

Makes: 1 loaf

Serves: 8-9

2 cups of flour.
1/2 cup of sugar.
1 tsp baking powder.
1 tsp baking soda.
2 tsp pumpkin pie spice (I like extra cinnamon).
1/8 tsp-1 pinch of sea salt.
1 tsp of vanilla.
1/3 cup of vegan or dairy free milk.
1/3 cup of coconut oil (or butter).
1 15-oz can of pumpkin purée.

Directions

preheat the oven to 350•f.
put all the dry ingredients into an electric mixer and mix. Add the wet ingredients and continue to mix.
grease a loaf pan and pour in the batter.
bake at 350•f for 50-60 mins or until knife inserted comes out clean.
Fall toppings

oats.
pumpkin seeds.
walnuts.
candied ginger.
pecans.

Lemon sesame dressing with farmer cheese and young celery salad

One of my favorite dressings! Lemon, olive oil and sesame seeds go together so well! You usually don’t see lemon going together with sesame but in this recipe it will show u just how good lemon and sesame together are!!!

Young celery

young celery is delicious and has a more delicate flavor then full grown adult celery. Lighter is color young celery is an almost yellow color.
Garlic herb croutons

although I used garlic herb croutons any other croutons will work just as well. I do recommend using organic croutons or at least herbs ones.
Farmer cheese

farmer cheese is almost like cottage cheese but it’s less moist.
farmer cheese is a very healthy cheese and is one of my favorites. Other substitutes for farmer cheese in this salad are: feta, Parmesan, Asiago, and/or cottage cheese.
Rice vinegar

I used an unsweetened organic rice vinegar that is delicious and I highly recommend it.

Vegan option

use vegan Parmesan or farmer cheese. Another option is to leave out the cheese completely.
Gluten free option

Use gluten free croutons or leave them out as desired. Make sure the rice vinegar is gluten free as well.

Ingredients

Category: American/ Italian

Serves: 1-2

The salad: farmer cheese and young celery salad

young celery leaves.
chopped carrots.
farmer cheese (optional).
chopped romaine lettuce.
garlic herb croutons.
Walnuts (optional).
Directions

toss the salad.

The dressing: lemon sesame

extra virgin olive oil.
rice vinegar.
sesame seeds.
juice of 1 lemon.
sea salt and black pepper to taste.
Directions

drizzle over the salad and enjoy.

Oat protein bowl

I need protein in the mornings to get me moving and oats are a great source of protein. I tried to include all your morning needs in this bowl. I used…oats, olive oil, chia seeds, nut butter, walnuts, strawberries, avocado, honey (optional), and pepitas.
I used Greek yogurt but that is optional if your vegan.
Vegan option

for a vegan version of this bowl you could use vegan yogurt and use maple syrup instead of honey.
Note:*honey is non-vegan*.
Have nut allergies?
If you have nut allergies Here is an option for you. Leave out the walnuts And use sunflower seed butter instead of nut butter.

Note:*i am not 100% sure of nuts being in any other ingredients in this recipe*.

Good source of…

this bowl has a good source of vitamins and other daily needs such as…

fiber.

protein.

healthy fats.

vitamins.

cultures and enzymes.

Ingredients

Category: American

Serves: 1 per bowl

Gluten free oats.
extra virgin olive oil.
chia seeds.
nut butter (I used sunflower seed butter).
Walnuts (optional).
sliced strawberries.
diced avocado.
honey to taste (or maple syrup for vegan option).
pepitas (shelled pumpkin seeds).
greek yogurt (or vegan yogurt).

Directions

put the oats on the bottom of the bowl. Top with the avocado, strawberries, yogurt, walnuts, and nut butter. Sprinkle and drizzle with pepitas and honey (maple syrup). Finally finish off with the olive oil.

Vegan sweet potato pancakes

These sweet potato pancakes are a perfect autumn treat and they taste wonderful all year round!! Have some fall flavor filled pancakes!

these pancakes are vegan but if you use honey as your sweetener they will be non-vegan. Maple syrup is best in these pancakes 🥞.
Top off these pancakes with…

Maple syrup. A fall favorite!

Honey. A delicious but non-vegan topping.
Fresh fruit. Fresh fruit is always a delight!

Nut butter. Nutty and creamy nut butter is always a winner.
Chocolate chips or syrup. You really can’t go wrong with chocolate.
Variations

There are many different ways to make these pancakes like…

Pumpkin pancakes. Use pumpkin purée in place of sweet potato and use pumpkin pie spice.

Butternut squash pancakes. Use butternut squash mash instead of sweet potato.

Ingredients

Category: American

Makes: 12-15

1 1/4 cup of flour.
2-3 Tbsp sugar.
2 tsp baking powder.
1 tsp pumpkin pie spice or cinnamon.
sea salt to taste.
1/2 cup of sweet potato purée (or pumpkin purée).
1 1/4 cup of dairy free milk.
1/2 tsp of vanilla.
Directions

mix all the ingredients together until smooth and well combined. Grease a skillet or pan with coconut oil or any other vegan oil.
heat the pan to medium-high heat and pour in a little batter to make circles of pancakes.

Cook evenly on each side of the pancake. Continue until desired amount of pancakes are made. Then remove pan from heat.

Vegan 4 ingredients shortbread cookies

These super simple 4 ingredient shortbread cookies will make you want to eat the whole batch in one sitting! With only 3-4 grams of sugar per 2-3 cookies!

I’m not a fan of eggs so all my recipes don’t include eggs and these are one of my favorite recipes. You could use these as a gift for Christmas, or a treat on thanksgiving (or secretly make a batch and eat them all yourself). Shhh.

better yet these cookies melt in your mouth!

if you do make theses cookies I love hearing on how they worked out!

Gluten free option

I’m not sure if substituting normal flour for gluten free works. You could try making them gluten free
Note: If you do make a gluten free version tell me how it worked out.

Indulge in some buttery shortbread cookies!

Ingredients

Category: Irish/ Scottish

2 cups of all purpose flour.
1 cup of cold vegan butter.
pinch of sea salt.
1/3-1/2 cup of powdered sugar (this makes the cookies melt in your mouth).
Directions

whip the butter and sugar together in an electric mixer. Add the flour a 1/2 cup at a time. Add the salt. After mixing put onto a clean surface.

Roll dough into a thick log shape. Wrap in plastic wrap and put in the fridge for 30-45 mins.

After refrigerating cut into circles not too thick and not too thin.

Place on a baking sheet and bake at 350•f for 15-20 mins until lightly golden.
*Note: Do not over bake*

Lemon basil dressing with basil and pepita salad

My garden had an overload of delicious fragrant basil so I couldn’t help but make a dressing and salad.
during summer I always crave salads but I eat them all year round no matter how hot or cold.
fall or winter salads are delicious and make me feel like it’s almost Christmas or thanksgiving.
Gluten free option

Salads are usually gluten free unless you add croutons or pita bread. Use gluten free croutons or leave them out. Another option is to use healthy organic croutons which is what I use.

Variations

add a little less lemon juice and/or some sweetener such as honey or sugar to make it a sweeter dressing. Tip: using honey will make this non-vegan.

lemon basil dressing on basil pepita salad

Ingredients

Category: American

Serves: 1-2

The salad: Basil pepita

chopped romaine lettuce.
pepitas.
celery, chopped.
fresh basil.
garlic croutons.( Gluten free if desired).
walnuts.
Directions

toss them make the dressing below.

The dressing: lemon basil

fresh basil, chopped.
juice of a little less then one lemon.
sea salt to taste.
extra virgin olive oil.
Directions

whisk until well combined then drizzle over the salad.