- 1 cup of diced strawberries
- 1 tbsp water
- 1.5 tbsp chia seed
- 1 tsp agave nectar
Blend or mash the strawberries so there are still some chunk bits left. Combine with the rest of the ingredients and stir well. Put in a covered jar and refrigerate for at least 1 hour before spreading on anything and everything!
- 1 cup canned coconut milk
- 3 cups of vegan chocolate chips
- 1 tbsp of pure vanilla extract
- 2.5 cups of organic powdered sugar
- 1/3 cup of unsweetened cocoa powder
- 1 1/2 cups of toasted chopped walnuts
Pour the coconut milk into a saucepan and bring to a boil. Turn heat to low and mix in vegan chocolate chips and pure vanilla extract. Whisk together until smooth.
In a separate bowl, combine the organic powdered sugar and unsweetened cocoa powder. Fold the dry mixture into the chocolate until consistent smooth texture.
Finally, add the walnuts into the mix.
Put into a 8×8 inch pan, cover, and refrigerate overnight.
Enjoy the next day by cutting into chunks of your desired size!
These muffins were a random experiment I wanted to try when I saw my ripe bananas wasting away on my counter top. I put together what I could find the pantry and these bad boys came out. They are SO moist and dense. Each one is only 154 calories 🙂
- 3 mashed VERY ripe Bananas
- 2 cups of whole wheat flour
- 4 tbsp. of Chia Seeds
- 2 tbsp cocoa powder
- 1 tbsp. baking powder
- 2 flax eggs = 2 tbsp flax seed + 6 tbps. water, whisked right before mixing in
- 1/2 cup of coconut oil (melted)
- Shredded unsweetened coconut (optional)
In a large bowl, combine the bananas, flour, chia seed, cocoa powder, baking powder and coconut oil. Stir thoroughly until the texture is a bit dense. Add the flax eggs and mix very well. Pour a large spoonful of the batter into a muffin pan. Sprinkle the coconut on top, to taste. Bake for 25 minutes at 350 degrees F.
I devoured two in the ten minutes after baking. I should have let them cool down a bit, but they were just too good! Enjoy!
Cucumber & Grapefruit Juice:
1 whole cucumber, 1 ruby red grapefruit, 1 orange.
Benefits: grapefruit and oranges are powerhouses for cleansing the body and they are loaded with vitamin C. Cucumbers flush out toxins and contains vitamin A, B & C to boost immunity, give you energy and keep you radiant.
2 whole cucumbers, a ton of Kale, a bit of pineapple for taste
Benefits: Kale = SUPERFOOD! Pineapple is good for digestion, too.
1 apple, 4 whole carrots, thumb size of ginger root.
Benefits: increased blood circulation and improved digestion from the ginger. Lower cholesterol from the apples and carrots
I spent the last weekend at my grandparent’s to get my mind more focused on final exams and not stress about all the crazy things going on Philly. It truly was a lovely time. We sat for hours talking about the synchronicity we have experienced in our daily lives and how easily it is to miss it. Its a remarkable thing when you are aware of these moments; it’ll completely reshape how you interpret every step you take. If you have never heard of tge term, synchronicity explains meaningful coincidences. They can be either large or small. Have you ever ran into your best friend when you two had made no plans to meet? Or were you ever thinking of doing something and then suddenly a person suggests it? You’ve experienced synchronicity. These moments may be small or large, but once you’re aware of its experience you’ll universe will shift.
One of the meals we had during our conversations was this easy refreshing kale salad. All you need is: Kale, avocado, strawberry halves, cucumber, lemon, onion powder, & paprika. In a large bowl, add the chopped kale, strawberries, diced avocado & diced cucumber. Squeeze the lemon over the salad and add the spices. Mix it up until the avocado has spread onto all of the ingredients. Serve it with the ones you love!
Kale will always be one of my favorite ingredients to add to just about any dish I make. Whether that be mixed in with a falafel mixture or lightly blanched for a salad. Lately, I’ve been obsessed with eating extremely finely-chopped kale when I make it with grains to make the consistency equal. I like to place the whole raw bunch into the food processor for a few pulses before I combine it with quinoa, couscous or brown rice.
This recipe is a Garlic Ginger Roasted Tofu with a Black Quinoa Kale Salad. All you need is: Fresh garlic, fresh ginger, low-sodium soy sauce, rosemary, extra firm tofu (cut into cubes), black quinoa, kale, and lemon. In a food processor, blend the garlic, ginger, soy sauce & rosemary until the chunky parts are extremely small. In a ziploc, add the cubed tofu and the marinade. Let it sit in the fridge for 30 minutes, or overnight if you have time! Cook the quinoa according to your package instructions.Place the kale in the food processor until finely chopped, then add it to the quinoa. Squeeze lemon juice and add pepper to the quinoa salad. When you are ready to cook the tofu, place the marinated cubes onto a baking tray and bake at 375 degrees for 12 minutes, then flip the tofu and cook for another 10 minutes. Enjoy!
It’s true: Happiness fills me when I bring it others. There is nothing I love more than watching my friends and family enjoying themselves after indulging in one of my entertaining givings (not always food). Time spent with your loved ones must be cherished to the last second; that pure bliss and happiness is not found on every corner.
Today’s creation were these magical brownies. Flourless. Vegan. And only 45 calories each. What more do you want?!
Ingredients: 1/2 cup of peanut butter, 1/2 cup of agave nectar, 1/2 cup of unsweetened natural applesauce, 1 tsp. of vanilla, 3/4 cup of unsweetened cocoa powder, 3/4 cup of oats (ground into flour), 1 tsp. baking soda, 1/2 tsp. of salt, 1 1/2 cups of shredded zucchini, 1 cup of dark chocolate chips (NO MILK!)
Mix together the peanut butter, agave, vanilla, and applesauce. Once mixture is creamy, add in the oat flour, cocoa powder, zucchini, baking soda and salt. Mix well until all cocoa powder has dissolved. Mix in the chocolate chips. Place in a baking pan and sprinkle more chocolate chips on top! Bake for 25 minutes at 350 degrees. Cool and devour.