Healthy little vegan

Kale salad with lemon maple dressing

Yes it’s still winter so maple, ginger, and kale are still in season!🌲

like a lot of people I love kale!❤️ It’s so fresh and full of proteins and vitamins (did I mention it’s filling)?

Kale. Kale is actually pretty cheap at the store but, you do have to clean well.
Sliced almonds. I love the flavor of this but, if you have nut allergies you can leave it out.
Carrot. Scrub them well before you ribbon them.
Maple syrup. Use 100% maple syrup! That pure amber deliciousness.

• ingredients

• category:American

• serves:1 per salad

• prep time: 5-10 minutes

Salad:

• ready to use kale.
• carrot strips.
• sliced almonds.
• pepitas.

Dressing:

• maple syrup.
• extra virgin olive oil.
• pinch of garlic powder.
• pinch of sea salt.
• juice of 1 lemon.

Directions

toss together the salad. Whisk together the dressing with maple syrup by taste. Drizzle over the salad. Enjoy

Chocolate banana walnut smoothie

Let’s get prepared for 2021 with this protein packed smoothie! Who could resist chocolate?🍫

let’s be real; 2020 was a rollercoaster of events but, this rollercoaster has made us strong. Strong enough to face 2021. Let’s be brave and face the future!🎢

Spinach. Believe me spinach in smoothies is delicious.
Blueberries. Frozen always seems to be best in smoothies.
Walnuts. For extra protein but, feel free to use any other nut as well.
Cocoa powder. Also try cacao powder for an even healthier smoothie.
Nut butter. I LOVE sun butter but, any nut butter will taste heavenly.

• ingredients

• category:American

• serves:1-2

• prep time:5-10 minutes

• 1 large handful of fresh spinach.
• 1/2-1 cup wolf frozen blueberries (or normal frozen).
• coconut flakes (unsweetened).
• walnuts as desired.
• 2 tbsp nut butter.
• 1 small banana (a frozen banana will make it creamier).
• almond milk or dairy free milk as needed.
• 1 tbsp cocoa or cacao powder.
Directions

blend until smooth. Enjoy!

3 Christmas smoothie bowls (vegan)

Hello! Today I have 3 delicious Christmas smoothie bowls to make this Christmas! They are super easy and vegan!

Grinch smoothie bowl

• ingredients

• 1 sliced, frozen banana.
• 1 small handful of spinach.
• 1/4 cup dairy free milk.
Toppings:

• granola.
• fruit (heart shaped).
• oats.
• coconut flakes.
• chia seeds.
• nuts/seeds.
Directions

blend until smooth. Add your toppings. Enjoy!

Candy cane smoothie bowl

• ingredients

White smoothie:

• 1 frozen banana (sliced).
• 1/4 cup dairy free milk.
red smoothie:

• 1/2-3/4 cup frozen blueberries or cherries.
• 1/4 cup dairy free milk.
• 1 piece (about 2 inches long) banana.
Directions

blend the smoothies separately. Pour into a bowl and top with desired ingredients (I used granola and nut butter).
Reindeer smoothie bowl

• ingredients

• 1 frozen banana.
• 2 tsp cocoa powder.
• 1 tbsp nut butter.
• 1/4 cup dairy free milk.
• 1/4 cup frozen banana peel.
Toppings:

• almond slices or really anything for the eyes.
• pretzels or cereal for antlers.
• frozen raspberry for the nose.
Directions

blend until smooth. Make the reindeer face. Enjoy!

Vegan snowball cookies

Sweet but, not too sweet, vegan, eggless, and delicious! 🤤 these little balls of joy melt in your mouth and are low in sugar (but filling for your sweet tooth! 🦷).

Vegan butter. I love country cocks vegan butter! It’s delicious and I don’t miss the old dairy butter.
Powdered sugar. I don’t recommend using cane sugar. The powdered sugar makes them soft and melt in your mouth.
Almond extract. If you haven’t tried this in recipes before, you’ve got to try it.
Finely shredded coconut. I used a very fine shredded coconut that could almost be a flour.

• ingredients

• category: English/American

• makes: 16 cookies

• prep time: 10-15 minutes or less

• bake time:15 minutes

• 1/2 cup (1 stick) vegan butter.
• 1/4 cup powdered sugar.
• 1 tsp vanilla extract.
• 1/2 tsp almond extract.
• 1 pinch sea salt.
• 1 cup all purpose flour.
• 1/2 cup chopped, pecans (or any hardy nut).
For rolling:

• 1/4 cup powdered sugar.
• 1/4 cup very finely shredded coconut.
Directions

Preheat oven to 350•f

cream together the butter, powdered sugar, vanilla, and almond extract. Add the flour and sea salt. Stir in the pecans.
Grease a baking sheet and roll the dough into 16 cookie balls. Bake for 15 minutes until lightly golden but not browned at all. Brush lightly with dairy free milk. Mix together the coconut and powdered sugar. Roll the cookies in the coconut mixture. Devour quickly!

Easy apple crumble (v gf)

The perfect thing to make when you want a quick lightly sweet snack!! This easy crumble comes together in less than an hour and goes wonderfully with your favorite vegan whipped cream!

Apples. I always use organic apples.
Rice flour. Also known as rice starch. Can be substitute for corn starch (or corn flour).
Oats. Use gluten free unless not needed.
Coconut flour. Has a light coconut-y flavor that I like quite well.

• ingredients

• category:American/english

• serves: 4-5

• prep time: 10 minutes or more

• bake time:20-30 minutes

The filling:

• 3-4 peeled apples (use the peel in No waste apple peel chips (v gf).
• juice of 1/2 a lemon.
• 1/2 tsp ground cinnamon.
• 1/8 tsp ground ginger.
• 1/4 tsp ground nutmeg.
• pinch of ground cloves.
• a little water if needed.
• 1/2 tbsp rice flour (or corn starch).
• cane sugar to taste (1/4 cup or more).
Crumble top:

• 1 cup oats (gluten free if needed).
• 1/2 cup coconut flour.
• sugar to taste.
• 1/4-1/2 tsp ground cinnamon.
• 1/4 cup olive oil.
Directions

preheat oven to 350•f and grease a baking dish.

for the filling. Combine all the ingredients in a large bowl until well combined. Pour into the baking dish.
For the crumble. Mix all the ingredients together in a bowl. Sprinkle evenly over the filling. Bake for 20-30 minutes. Enjoy!

No waste apple peel chips (v gf)

This is simple yet delicious and requires only 3 simple ingredients! 🍎 apple peel, cinnamon, and sugar! apple peel can seem a little bitter on its own, which is why I added sugar to it and some cinnamon for flavor.

when you make an apple pie or apple crumble you peel the apples and throw them away? Why do we do this? Waste is huge so save some apple peels today! #NOWASTE

Apple peel. I use organic gala apples but, Amy organic apples will do even Granny Smith. If using Granny Smith I would say to add a little more sugar.
• cinnamon. Although I only used cinnamon, nutmeg or ground ginger would be great additions.
Sugar. I used organic cane sugar, which is a great sugar choice.

• ingredients

• category: American/nowaste

• serves:1-2

• prep time:5-6 minutes

• bake time:28-30 minutes

• apple peel (preferably organic).
• cinnamon to taste.
• cane sugar to taste (preferably organic).
Directions

preheat oven to 350•f

Peel your apples (if you don’t already have peel left over from apples). In a bowl combine the peel, cinnamon to taste, and sugar to taste. Mix well and grease a baking sheet. Spread out on a baking sheet and bake for 28-30 minutes until crisp. Enjoy!

Vegan gingerbread cookies

I love gingerbread Cookies and it doesn’t feel right if I didn’t make them for Christmas. These may not be as beautifully decorated as some people’s but, they are delicious and you have the option to decorate them however you wish!

I decorated mine with sunbutter, chocolate chips, and dye-free sprinkles.

Coconut oil. Or vegan butter work great for this recipe.
Coconut sugar. Brown sugar also works but I use this so it’s refined sugar free.
Molasses. I Rarely have molasses but, I used to put it in oatmeal. It’s a main ingredient in gingerbread.
Flour. Spelt or all purpose flour are both great choices.

• ingredients

• category: American

• serves:10-12

• prep time: 30 minutes or less

• bake time:10-15 minutes

• 1/2 cup of coconut oil or vegan butter.
• 1/2 cup coconut sugar (or brown sugar).
• 1/4-1/3 cup molasses.
• 1 tbsp chia seeds.
• 3 tbsp water.
• 1/2 tsp vanilla extract.
• 2 cups all purpose flour.
• 1 tsp baking soda.
• 1/4 tsp sea salt.
• 2 tsp ground ginger.
• 2 tsp ground cinnamon.
• 1/4 tsp ground allspice.
• 1/4 tsp ground cloves.
Directions

preheat oven to 350•f and place parchment paper down in a baking sheet.
Mix the sugar, coconut oil, and molasses together in an electric mixer. In a separate bowl combine the chia seeds and water. Let sit for 10 minutes. Add the tensing ingredients to the sugar mixture. Add the chia egg (water and chia seeds). Refrigerate for 10 minutes. Roll out between wax paper and cut into desired shapes. Place on the baking sheet and bake for 10-15 minutes. Let cool and decorate with whatever you wish.
Toppings:

• nut butter.
• chocolate chips.
• dried fruit.
• healthy sprinkles.

jam thumbprints (v gf)

these super simple jam thumbprints are not only vegan but, also gluten free!🥮

they are as simple as they look! Almond flour, maple syrup, vanilla, and almond extract. Topped with jam of choice.

• vegan

• gluten free

• dairy free

• refined sugar free

• simple

Almond flour. Gluten free and great in baking! It’s perfect for this recipe since almond flavor is needed.
Maple syrup. A non-refined sugar that somehow passes as unrefined.
Almond extract. This is the superstar ingredient that brings out a fantastic flavor.

• ingredients

• category: english

• makes: 12

• prep time: 4-5 minutes

• bake time: 15-20 minutes

• 2 cups of fine almond flour.
• pinch of sea salt.
• 1/4 cup maple syrup.
• 1/4 cup oil.
• 1 tsp vanilla extract.
• 1 tsp almond extract.
• jam of choice (I used apricot, fig, and blackberry).
Directions

preheat oven to 350•f and grease a baking sheet.

mix together the almond flour, sea salt, maple syrup, oil, vanilla, and almond extract. Mix until well combined. Roll into 12 balls and place on the baking sheet. Press your thumb into each one and fill with jam (I used apricot, fig, and blackberry). Bake for 15-20 minutes (do not let brown). Let cool for a few minutes and enjoy!

Gingerbread mug muffin (vegan)

Mug muffins are so easy to make especially when you want something quick with no mess and no leftovers☕️. Of course I still love baked muffins (nothing beats a freshly baked muffin🧁).

Oil. I used a light grapeseed oil but, olive, canola, or any light oil does well.
Dairy free milk. I use coconut, oat, and almond milk as my most commonly used but, any plant based milk is great.
Vegan yogurt. Silk and so delicious both are great vegan yogurt brands. Applesauce can also be used instead.
Ground ginger. Ahh yes the heavenly smell of ginger! Brings the real “ginger” out of gingerbread.

• ingredients

• category: American

• serves: 1 per mug muffin

• prep time: 2-3 minutes or less

• microwave time: 90 seconds

• 1/2 tbsp oil.
• 2 tbsp dairy free milk.
• 2 tbsp vegan yogurt or applesauce.
• 1/4 tsp rice flour.
• 4 tbsp flour.
• 1/4 tsp baking powder.
• 1/8 tsp ground cinnamon.
• 1/4-1/2 tsp ground ginger.
• 1/8 tsp ground cloves.
• 1/8 tsp ground allspice.
• pinch of sea salt.

Directions

mix all together in a microwave safe mug. Microwave on high for 90 seconds or more.

Vegan snickerdoodles

Cookie post #2! I love snickerdoodle cookies they are one of the best tasting cookies there is!🍪 cinnamon, sugar, vanilla? I mean what could taste better?

Coconut oil. I tend to never buy vegan butter and always end up using coconut oil or olive oil.
Sugar. Believe it or not non-organic sugar is made using animal bones through processing. Gross right?
Acv. Not familiar? Well acv is short for apple cider vinegar. This can also be subbed with lemon juice.
Flour. Spelt will work just as well as all purpose.
Dairyfree milk. Any dairy free milk is great.

• ingredients

• category:American

• makes: 12 large cookies (or 20 small ones)

• prep time: 10-15 minutes or less

• bake time: 10-15 minutes (mine took 16 minutes)

• 1/2 cup coconut oil.
• 2/3 cup cane sugar.
• 1 tsp vanilla extract.
• 1 tsp apple cider vinegar or lemon juice.
• 1 1/2 cups all purpose flour or spelt.
• 1 tsp cream of tartar.
• 1 tsp baking soda.
• 1 1/4 tsp cinnamon.
• 1/4 tsp sea salt.
• 4-5 tbsp dairy free milk.
for rolling:

• 3 spoonfuls of cane sugar.
• 1 1/2 tsps cinnamon.
Directions

preheat oven to 375•f

mix all the ingredients together in an electric mixer. Roll into 12 balls (or 20 small). Roll in the cinnamon sugar mixture. Grease a baking sheet and place cookies on the sheet. Bake for 10 15 minutes. Let cool for 10 minutes and enjoy!