Coconut Collagen Banana Bread

I’ve been dabbling with banana bread recipes for a while, and after trying several versions I realized that I can make this bread really good for you! I can make it sugar free, gluten free, with added protein, some antioxidants, fruit, and it still tastes amazing! So, after trying a couple versions, I settled on…

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Creamy, “Cheezy” Mushroom Pasta

This meal was created by complete accident. By complete accident, I initially attempted making a cauliflower soup but didn’t like it the outcome. Of course, I wasn’t going to throw it away, so I kept the mixture in the fridge overnight to see if I could come up with a better use for it the…

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Arepas with Refried Beans and Guacamole

Ever since creating my vegan version of Venezuelan Pabellon, I’ve really been enjoying the simple taste of arepas. Made simply with corn flour and water, these toasted breads are so versatile, with the ability to be in both sweet and savory dishes. These arepas and refried beans were inspired by my vegetarian recipe of Nicaraguan…

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Pineapple Coconut Ice Cream

Another great cruelty-free, natural, healthy ice-cream option, that you can eat for breakfast or lunch! The caramel date sauce at the top is optional, as I have also used maple syrup and coconut nectar for toppings. This is a lovely, cooling, refreshing recipe for these hot summer months! Let us begin! For the coconut ice…

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Kidney Bean Tacos

Kidney beans are one of the healthiest beans you can eat. Eating just one serving of kidney beans will provide you with 20% of the nutrients your body requires for iron, folate, fiber, protein, magnesium and vitamin B1. Unlike other versatile beans like garbanzo and white beans, kideny beans are not the tastiest or creamiest…

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Tri Color Quinoa and Arugula Avocado Salad

Arugula is a green with a very strong taste, both initial and after. Because of this, it’s best used in salads, bowls and wraps rather than smoothies, mainly because of it’s overpowering flavor. This quinoa salad makes the perfect combination for the arugula salad. The quinoa has it’s own flavor combination with the onion and…

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Blueberry Coconut Smoothie

This smoothie can be made 1 of 2 ways. You can either use a can of coconut milk, or use the meat and coconut water from an actual coconut. Either way, this is a delicious creamy smoothie, which can also be made into a protein smoothie with the addition of a protein powder of your…

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Green Olive and Mushroom Hummus

This hummus has a lovely distinct flavor. The mix of the olives and mushrooms together give it a distinctly salty taste. You can serve this hummus with vegetables, chips, or eat it plain like I do! Follow the steps below for a delicious hummus recipe! You will need: 1 1/2 cups chickpeas, soaked, boiled and…

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Vegan Savory Crepes

I’ve been on a big crepe binge recently. I don’t know how it started, but suddenly I decided I would like to make crepes more. Of course, I wanted them to be vegan. I also try to eat gluten free as much as I can, so this was another requirement. Well, turns out crepes are…

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Chocolate Covered Fruit

Mother’s Day 2018 arrived, and unlike previous years where I had always gifted my sister almond champagne and/or macaroons, I didn’t have anything extravagant to give her this year. However, I had an older recipe on my blog of chocolate covered fruit. Most of the old recipes on this blog are not written, well, the…

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