Friday, January 29, 2016

Mint NiceCream with Chocolate Bears

Mint Nicecream

5 frozen bananas

1/4 C. almond milk

3 mint leaves

2 C. spinach

2 drops peppermint oil 

Blended in a high speed blender (I used my Vitamix with the wand).

Pour into a glass baking dish.
Optional: Freeze
Scoop out with an ice cream scoop. 


In a bowl add: 

2 Tbsp. Cacao powder

2 Tbsp. Almond butter

2 Tbsp. Honey 

Warm in the microwave for 20 seconds.

Pour into silicone bear molds.


Recipe by:


Healthy Snack

Baby Tomatoes
Baby Peppers
Artichoke hearts (the ones soaked in water)
Basil leaves 



Pear Sauce

Chop up about 6 pears

Boil them in water





We had this over top of our whole wheat sourdough pancakes this morning. Served with fresh squeezed grapefruit and orange juice.

Recipe by:


Whole Wheat Vegan Pizza

I have always been hesitant to try pizza without cheese on it. But, this one was really good. I think what made it super spectacular was the pizza stone that I used. 

This was so flavorful, satisfying, crunchy, and delicious!

Pizza Crust:

In a bowl add: 2 C. warm water, 1 Tbsp. Yeast, 1 Tbsp. Coconut Sugar, 1 tsp. Sea Salt, and 1 Tbsp. Coconut oil. Stir well. Add 5-6 C. Whole Wheat flour (or 2 C. White Flour/2.5-3 C. freshly ground whole wheat). Stir. Work into a ball. Knead on a floured or oiled surface. Let rest for 10 minutes. (This makes 2 pizza crusts).

Preheat Oven to 450 degrees. While your oven is preheating, place your stone in the oven until oven is preheated. 

Make your pesto. 

3 C. Fresh Basil Leaves
2-3 Garlic Cloves
1/4 C. Vegan Parmesan Cheese
Splash of lemon Juice
Salt & Pepper to taste
1/2 C. Olive Oil
Blend in a blender or food processor. 
(I got this recipe from

Take your stone out and sprinkle with cornmeal. 
Roll out 1/2 of the dough into a circle. Press sides up around the pizza.
Bake the crust for 10 minutes on the stone. Take out of the oven.
Top with Pesto, tomatoes, mushrooms, onions, Vegan Parmesan cheese, and any other toppings you would like. 
Bake for 10 more minutes. Let cool for 5 minutes.


Recipe by:


Vegan Parmesan Cheese

I love cheese, but after I eat it I feel heavy & greasy. So, I have been looking into alternatives lately. I found this general recipe over at I love it! It is great to add on top of soups, pastas, sandwiches, salads, etc. It's so tasty!

1 C. Cashews
3 Tbsp. Nutritional Yeast
1 tsp. Sea Salt
1/2 tsp. Garlic Powder

Pulse in the food processor until it is a Parmesan Cheese consistency.


Broiled Grapefruit

Cut grapefruits in half.

Top with bananas and cinnamon.

Drizzle with honey.

Broil until golden brown about 6 minutes. 

If it's not sweet enough, add a little bit of coconut sugar. 


I got this recipe at


Homemade Almond Milk

Soak 1 C. Almonds in water overnight.

In the Morning drain & rinse.

Place in a high speed blender.

Add 4 C. Cold Water.

Blend for 1-2 Minutes.

Strain through a nut milk bag. (Save the "pulp" to make homemade Almond Flour. Just place on a parchment paper lined baking sheet at 250 for 1-1/2 hrs. Blend in a high speed blender until flour).

Place back in the blender.

Add: 1 Tbsp. Pure Vanilla Extract and 1/8 C. Pure Maple Syrup

I love making things for us that I know exactly what goes into them.

Store in a mason jar in the fridge.

Recipe by:


Gluten Free Chocolate Cupcakes

For these I just used my Gluten Free Chocolate Cake Recipe here.  And frosted them with my yummy frosting.

3 Tbsp. Almond Butter
3 Tbsp. Cacao Powder
3 Tbsp. Honey

Melt for about 20 seconds in the microwave.

Top with Unsweetened coconut.

These are so good!

You can't even tell there isn't flour in them.

Recipe by:


Wednesday, January 27, 2016

Vegan Cheese With Homemade Flax Crackers

I have been wanting to make this for a while now, I finally got my Agar Powder in the mail yesterday, so I could make it. Yippee!

I got the recipe off Youtube from CookingwithPlants. Find the recipe here.
I also added: 1 tsp. Garlic Powder and 3 Tbsp. Nutritional Yeast. Italian Seasoning would also be a great option to add. I put mine in a Tupperware container and cooled in the fridge. When it is totally solid, it pops right out. It is the consistency of cream Cheese. 

The Cracker recipe I found Here. The light colored ones didn't really turn out. :(
To the Chia Crackers I added: 1 Tbsp. Garlic Powder, 1 tsp. Onion flakes, and 1 Tbsp. Liquid Aminos. I baked them for 30 minutes at 300, Cut them gently into squares, Cooked them for another 20 minutes, flipped them over, and baked them for another 12 minutes and let them cool. These are very tasty! Don't store in an airtight container, otherwise they will become soft again. 

Tuesday, January 26, 2016

Homemade Almond Butter

This recipe is so simple! I was actually trying to make almond mill for a Raw Vegan Cheese I was making and as a happy accident I made Almond Butter.

Blend almonds in the Vitamix. (It would be even tastier if I added pure maple syrup or raw honey to it). So easy and quick!! Serve with veggies and fruit. A great snack!


Magic Elixer

We have been juicing about every other day lately and it makes us feel so great and refreshed! Of course we still have smoothies, but having a juice is an extra treat. :)







Romaine Lettuce

Recipe by:


Avocado Open Faced Sandwich with Fennel Salad

Farm Fresh egg, avocado, tomato, and ground garlic/black pepper/sea salt on sourdough whole wheat toast.

Fennel, radish, cucumber, romaine, lemon juice, Olive oil, & freshly ground garlic/black pepper/sea salt. 
Served with ice water. Yummy! Can't wait to dive in.

Recipe by:


Warm Homemade Granola

This is a great Breakfast. Full of fiber and will keep you full for the whole morning. :)

In a large bowl add:
8 C. Rolled Oats
1/4 C. Sunflower Seeds
1/4 C. Raw Pumpkin Seeds
2 Tbsp. Ground Flaxseeds
1/2 C. Cashews
1 C. Unsweetened Coconut Flakes
In a glass bowl add:
1 C. Coconut Oil
1/2 C. Raw Honey
1/2 C. Molasses
1 Tbsp. Vanilla
Melt in the microwave for about 1 minute. Stir.
Pour over dry mixture. Stir until all the dry mixture is coated. 

Cook in a roasting pan or a large cookie sheet (if you want it more crunchy) lined with parchment paper or Silpat mat.
Bake at 250 degrees for around 45 Minutes, or until it is golden brown. Stirring Half way through. 
Let cool completely. (The less you stir it in the cooling process, the crunchier it will be).

Recipe by:


Freshly Ground Whole Wheat Sourdough Bread

I love Sourdough bread. I mentioned that in a previous post. 

In a large bowl add:
2 C. Sourdough Starter
2 C. Warm Water
2 Tbsp. Honey or Maple Syrup
1 tsp. Sea Salt
5-6 C. Whole Wheat Freshly Ground Flour
Unbleached White Flour -Enough to make a ball of dough. 
Stir well. Knead with hands. Place in a greased (I used Coconut Oil).
Cover with plastic wrap and a dish cloth.
Let sit over night.
In the morning Separate into two loaves. Place into greased loaf pans. Let rise for another hour.
Bake at 350 degrees for 40-45 minutes, or until golden brown.

Recipe by:


Action Packed Green Smoothie

Ginger, pineapple, spinach, cucumber, celery, frozen banana, almond milk, carrot, avocado, and Vega 1 all-in-one Nutritional Shake french vanilla.

Topped with goji berries.

Enjoy your greens first thing in the morning. ;) 

Recipe by:


Chocolate Mint Softserve

One of my favorite flavor combinations is Chocolate & Mint. Yummy!

5 frozen bananas
1 Tbsp. Cacao Powder
2 drops peppermint essential oil
1/4 C. Almond Milk
1/4 C. Pitted dates

Blend in the Vitamix with the wand.


Recipe by:


Raw "Cheese" Cake Bites

These are sooo good! I have eaten so many of these. My favorite out of this batch was definitely the Peanut Butter. I got this recipe from the Her recipe is here. I used Pecans instead of walnuts or almonds in the crust recipe. I also added a bit of Coconut oil to the crust, to help it come together better. :) 

I just made a second batch of these yesterday. For the blueberry flavor I blended blueberries & maple syrup, strained them and blended them in with the cheesecake filling. That was delish! 

Store in the freezer. To eat, thaw a bit on the counter. 

I hope you enjoy this recipe as much as I have!


Friday, January 22, 2016

Workout Routine #2

Get into Comfortable shoes :)

Walk 1 minute
Run 2 minutes
Walk 1 minute
Run 2 Minutes
Walk/Run until you get to 20 minutes. 
Then walk for 2 minutes.
I did this on the treadmill (My speed was at 5.6 the whole time), but you can certainly do this routine anywhere you can run. 

Resistance Band Arms
(Repeat 3 times)
10 Bicep Curls
10 Upright Rows
10 Tricep Kickbacks

Workout Routines by:


Wasa Horderves

Wasa Crackers with garlic hummus, toppings, and freshly ground Lemon Pepper. 

Tomato & Red Onion

Radish & Red Onion

Mini Red & Yellow Pepper

Parsley, Green Onion, & Chili Lime Cholula Hot Sauce (My Favorite!)

So delicious! I love the crunch and the bold flavors. 

My favorite type of Wasa crackers are the multigrain. 

Recipe by:


Healthy Homemade Chai Granola

I actually saw this recipe on Youtube the other day. So, I can't claim this as my own. It is super simple, crunchy, and naturally sweetened. So, if you want it to be even could add some honey or maple syrup. 

In a blender add:
2 spotted bananas
10 pitted dates (I think she put 6)
A dash of Sea salt
1 tsp. Vanilla Extract
1 tsp. Cinnamon
1 tsp. Ginger
1/2 tsp. Cloves (I think she added 2 cloves)
Blend well and use the wand. (I used my Vitamix Blender for this).

In a bowl add:
4-5 C. Rolled Oats
1 C. Shredded Unsweetened Coconut 
Stir together.

Add banana mixture. 
Stir until all the oats are well coated.

Bake in the oven on a parchment or silpat mat lined cookie sheet. Make sure it is all spread evenly out. Bake at 250 degrees for 1 1/2 hours. Cool for 20 minutes.

Enjoy in a parfait, or with almond milk.

This is so good!

My Parfait:
Plain Yogurt & Maple Syrup mixed
Frozen Cherry Berry Mix 

Recipe for Granola by:
Christine Kobzeff