Thursday, September 22, 2016

Black Bean Brownies (school safe and protein packed)!

1 can black beans (drained and rinsed)
2 Tbsp cocoa (or carob)
1/2 cup quick oats
1/3 cup maple syrup
1 package stevia
1/4 coconut oil
2 tsp vanilla (or 1/8 tsp vanilla powder)

* 1/2 cup chocolate chips

Place all ingredients  in a food processor except chocolate chips.  Blend thoroughly (for 2-3 minutes) remembering to scrape the sides in between processing.

Pour into an 8" square pan that has been lined with parchment paper.  Sprinkle chocolate chips on top.

Bake at 350 degrees for about 15 minutes (until toothpick comes out clean).

Kudos to Katie for the recipe

Thursday, April 21, 2016

Black Bean Chocolate Cupcakes


1 can of black beans (drained, rinsed)
4-5 eggs
1 Tbsp vanilla
1/2 tsp salt
6 Tbsp coconut oil 
1/2 cup honey
6 Tbsp cocoa powder
1 tsp baking powder
1/2 tsp baking soda

In a high-powered blender place the first 6 ingredients until very smooth (it may take 2-3 minutes on high power).
Then add the cocoa powder, baking powder and baking soda and mix again until smooth.

Pour the batter into muffin cups and bake at 350 until a toothpick comes out clean.

Friday, February 19, 2016

Packs-A-Punch Porridge

3/4 almond milk
1/4 cup grated carrot
1/4 cup oats
1 Tbsp chia seeds
1/4 cup apple sauce
dash of cinnamon

coconut sugar

Bring the first 6 ingredients to a boil in a small pot.  Stir and cover.  Allow to simmer for 20 minutes on low.

Place porridge in a bowl and add blueberries (I have them frozen in my freezer from the summer) and sprinkle coconut sugar on top.


Serves 1

Tuesday, January 26, 2016

Amazing Vegan Dip ("Cheese")

3 cups potatoes
2 cups carrots
3/4 cup nutritional yeast
3/4 cup water
1/2 cup olive oil
3 tsp Herbamare seasoning salt
lemon juice to taste

Boil the potatoes and carrots together.  Drain.

Place carrots, potatoes and the remaining ingredients into a high-speed blender.  Puree until very smooth.

This is delicious as a dairy-free cheese.   We love it as a dip for veggies, corn nachos and on steamed broccoli.


Thursday, August 20, 2015

Carob Creamsicles

2 1/2 cups raw cashew pieces*
1/2 cup carob powder
2/3 cup maple syrup
3/4 cup water
juice of 1/2 lemon
1/4 coconut oil

Place all ingredients in your high-speed blender (we use a Vitamix).  Puree until the texture is smooth and creamy.

Pour into lined mini muffin tins and freeze.  They are rich and delicious and everyone tells me they take like a creamsicle!


* raw cashew pieces are much cheaper than whole cashews - try to purchase in bulk at your local bulk food store

Saturday, February 7, 2015


2/3 cup honey
1/3 cup carob powder (or cocoa powder)
1/2 cup spelt flour
1/4 tsp baking powder
1/4 tsp baking soda
1/2 cup apple sauce (unsweetened)
2 Tbsp olive oil
1 egg
1 tsp vanilla

Heat honey and stir in the carob powder.  Set to the side.

Mix flour, powder and soda in a small bowl.

Mix the apple sauce, oil, egg, vanilla in a bowl and stir in the honey/carob mixture.  

Add the dry ingredients and mix well.

Pour into an 8" square pan that has been lined with parchment paper.  Bake at 350 for 25 minutes.

Cool in pan. 

Saturday, November 22, 2014

Tomato Basil Soup

2 large cans diced tomatoes
1 can coconut milk
2 medium carrots (finely chopped)
1 onion (diced)
2-3 celery (finely chopped)
1 cup veggie broth
2 Tbsp basil

In a large pot, combine the tomatoes, carrots, onion, celery and bring to a boil.  Simmer over low heat for 20 minutes (until carrots have softened).  Add the coconut milk and heat through without boiling.

Mix in the broth and basil.  Simmer for 10 minutes.

Use a blender to puree the soup but leave some tomatoe pieces.