Vegan No-Bake Cookies

Okay, so I’ve been behind on my postings lately. I’ve been one busy girl though.

My girlfriends and I just got back from a trip to Miami where we danced like crazy all weekend. I needed a few days just to recover!

Anyways, here’s a super easy recipe that I love. Vegan, gluten free, refined sugar free, and really tasty.

The picture isn’t my finest work, but hey, I’ve been busy!

Vegan No-Bakes

  • 2 bananas (mashed)
  • 1/4 cup peanut butter
  • 1/4 cup honey (or agave)
  • 1/2 tsp. vanilla extract
  • 3 Tbs. cocoa powder
  • dash salt
  • 2 cups oats (I use Gluten free oats)

Mix your dry ingredients and set aside. Mix wet ingredients. Pour dry ingredients into wet and mix. Place cookies on a lined baking sheet and refrigerate! These are stickier than your typical no-bakes, but I love them that way!

Creamy Chicken Soup

Mmm soup. So easy, makes lots of leftovers, and warms you up on rainy days. I love it.

I come from a long line of amazing cooks. My mom and Gramma make some out-of-this-world soup. I don’t claim to be anywhere near their level of expertise, but this soup is tasty nonetheless.

It’s been rainy and cool down here in Texas these past few days and I’ve been craving some homemade soup. Since Mom and Gramma are too far away for me to stop over and mooch some off of them, I thought I would try to whip up some of my own. It definitely hit the spot. As an added bonus, it made a big pot and I have plenty of leftovers to get me through the rest of the week.

Creamy Chicken Soup

  • 1 Tbs. olive oil
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 small onion
  • 3 garlic cloves
  • 1 small green pepper
  • 1 can of corn
  • 3 cups milk (I used almond milk)
  • 2 cups water (or broth – I used water because I didn’t have any broth)
  • 2 cups chicken (cooked and shredded)
  • 1/2 tsp. thyme
  • 1 tsp. onion powder
  • 1/4 tsp. garlic powder
  • 1/8 tsp. red pepper flakes
  • salt and pepper to taste

Use leftover chicken or boil your chicken. Saute chopped veggies in the olive oil. Combine all ingredients in a large pot and cook over medium heat until warm, stirring occasionally. Top with cheese if you’d like.

Healthy Lemon Custard Pie

I’m generally not the biggest pie fan. When it comes to desserts, I like mine rich, chocolatey, and preferably topped with peanut butter. But my better half likes fruit desserts like pies and tarts. So the other day we came up with this beauty…

She’s gluten and refined sugar free, and tastes delicious – warm and cold.

One little warning though – this pie is filling.  It’s full of protein so a little bit goes a long way (we couldn’t stay out of it and ended up feeling very full).

Healthy Lemon Custard Pie

  • 1/2 of a 14 oz. package of tofu
  • 1 Tbs. fat free cream cheese
  • 1/2 cup plain, 0% fat Greek Yogurt
  • 1 tsp. vanilla extract
  • 1/4 cup honey
  • 1/3 cup lemon juice

For the pie crust, I used the recipe found here. Bake the pie crust according to the directions for 8-10 minutes before adding the custard.

Preheat oven to 350 degrees. Mix all custard ingredients in food processor or blender. Pour over crust. Bake for 25 minutes. Garnish with fruit of your choice. Refrigerate the leftovers (we liked it even more when it was cold!).

Strawberry Pie

Okay, I’m slightly ashamed to say that this pie was gone in a day.

I had one of those “can’t put the spoon down” moments. But hey, at least it wasn’t the peanut butter jar this time. Normally, I’m telling Lucas to hide the peanut butter jar. This time I was telling him to drag me away, take my spoon, and hide the pie!

The next time I make this I think I will use ramekins instead of the pie pan. The crust held together pretty well, but some of the slices did crumble. Presentation aside, this is one of my all-time favorite recipes.

Strawberry Pie

Crust:

  • 2/3 cup unsalted almonds
  • 2/3 cup oats
  • dash salt
  • 3 tsp. coconut oil (can substitute with olive oil or vegetable oil)
  • 1 Tbs. peanut butter

Filling:

  • 3 cups strawberries (sliced)
  • 1/4 cup honey

Preheat oven to 350 degrees. Grease pie pan or ramekins. Blend dry ingredients in food processor until almonds and oats are ground. Add remaining crust ingredients and blend. Press crust mixture into pan and cook for 10-12 minutes. While the crust is baking, mix your strawberries and honey. Pour strawberries over crust and refrigerate. Top with Greek yogurt and chocolate chips for an extra treat!

Chocolate Sweet Potato Pudding

It’s like your snack pack pudding, but without the bad stuff. Anyone else have those in your school lunches as a kid?

I had been trying to come up with the perfect healthy pudding for a while when it finally hit me… sweet potatoes! Just the right texture, already mildly sweet, and oh-so good for you!

I love my sweet potatoes plain, but I think it’s pretty awesome that this super food can be converted into something chocolatey and delicious (I’ve said it before… I can do anything with a sweet potato!).

So give it a try. Have an extra dose of veggies while you enjoy your guilt-free dessert. Life is good. =)

Chocolate Sweet Potato Pudding

  • 1 medium-large sweet potato (peeled and cooked)
  • 2/3 cup almond milk
  • 2-3 Tbs. honey
  • 1/2 tsp. vanilla extract
  • 1-2 Tbs. peanut butter (optional, but if you’re used to sweeter desserts then I’d recommend it)
  • dash salt
  • dash cinnamon

Blend all ingredients in food processor or blender until smooth. Refrigerate until cold (if you can wait that long). Enjoy!

Sweet Potato Flat Bread

Sometimes you just need a sandwich. Enter: Sweet Potato Flat Bread.

No enriched flours. No weird ingredients. No Gluten. Extra dose of veggies. Awesomeness.

My sister gave up bread for lent so I thought I would post this recipe for her (this doesn’t really count as ‘bread’, right?). She’s a college student with little time for cooking, and sandwiches are often her go-to meal. This Sweet Potato Flat Bread should at least get her through until lent is over.

I make a big batch of this bread every once in a while and freeze it so that I can take out a couple slices when I get to craving or don’t have time to cook anything.

Sweet Potato Flat Bread

(Gluten Free; makes about 18 slices)

  • 2 cups oats (Gluten free, ground in food processor)
  • 1/2 cup milled flax seed (or extra 1/2 cup oats)
  • 1/2 tsp. garlic powder
  • 1 tsp. oregano
  • dash salt
  • 2 medium-large sweet potatoes (peeled, cooked, and mashed)*
  • 1 egg
  • 1/2 cup almond milk

Preheat oven to 350 degrees. Grease a large baking sheet. Combine dry ingredients, and then add your wet. Press the mixture onto the greased baking sheet until it is about 1/4 inch thick (you may need multiple baking sheets). Bake for 18-20 minutes or until the edges spring away from the sides and turn golden-brown.

*I peel my sweet potatoes and then cook them in the microwave until they are soft. I mash them in the food processor with the egg and milk, but a mixer or blender will also work.

One-Minute Apple Pie

I’ve mentioned my sweet tooth before, and anyone who knows me can tell you that I love my desserts. This One-Minute Apple Pie is an amazing last-minute treat to satisfy those sweet cravings.

This “Apple Pie” is Gluten free and refined sugar free, and it’s super easy to make!

It may not look like apple pie, but it has all the warm apple-goodness without those extra calories! You really can’t beat that! It’s the perfect dessert, breakfast, or mid-day snack. All the deliciousness without the guilt!

One-Minute Apple Pie

  • 1/2 cup applesauce (no sugar added)
  • 1/8 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • Dash salt
  • 1 Tbs. raisins
  • 1 tsp. agave nectar (can substitute with honey or maple syrup)
  • 1 tsp. oats (for garnish)

Mix all ingredients (except the oats) and microwave for one minute. Top with oats. Add a scoop of Greek yogurt if you like your apple pie a la mode style!

Healthy Chocolate Peanut Butter Cupcakes

Well happy birthday to me (and my dad)! To celebrate, I’m treating myself with one of these guys…

Chocolate peanut butter deliciousness. Mmm. Makes crossing over into the ‘adult side’ of my 20s seem not so bad. =)

Actually, things couldn’t be much better. Life is pretty amazing at 26. I feel so blessed to have such amazing family and friends, and especially Lucas. 25 was one of the best years of my life, and I only see good things coming.

So enough about me, let’s talk about these awesome birthday cupcakes!

Chocolate. Peanut butter. Need I say more?

Healthy Chocolate Peanut Butter Cupcakes

(Gluten free; makes 12 full-size cupcakes)

  • 3/4 cup oats (ground in food processor)
  • 1/2 cup granulated Stevia (or substitute honey, but reduce milk)
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • pinch salt
  • 1/2 cup cocoa
  • 2 ripe bananas (mashed)
  • 1/2 cup peanut butter
  • 1/4 cup honey
  • 1 tsp. vanilla
  • 6 egg whites (3/4 cup)
  • 1/4 cup almond milk

Preheat oven to 350 degrees. Combine dry ingredients, and then add your wet. Pour into greased muffin tin or muffin cups. Bake for about 15-18 minutes. Let cool before removing.

I frosted mine with this amazing chocolate peanut butter frosting for a chocolate peanut butter overload. =)

How do you like your chocolate cupcakes? Chocolate frosting on chocolate cupcakes? Or do you go for something else?

Amazing Chocolate Peanut Butter Frosting

“Frosting” is sort of a loose term for me. I prefer “eat it with a spoon or lather it on anything you want because it tastes so darn good you can’t stop.” I guess “frosting” is a little easier to say…

My version describes this Amazing Chocolate Peanut Butter Frosting more accurately though.

This frosting is one of my all-time favorite sweets.  I end up buying extra bananas just so they’ll get ripe and I can whip up some of this to keep in the fridge and eat with a spoon.

Maybe I should call it Amazing Chocolate Peanut Butter Pudding… You can’t feel guilty for eating a bowl of pudding, right?

Amazing Chocolate Peanut Butter Frosting

  • 2 ripe bananas (mashed)
  • 1 tsp. vanilla
  • 1 1/2 Tbs. peanut butter
  • 1 Tbs. honey
  • 2 Tbs. cocoa
  • Dash salt

Mix dry ingredients, and then add your wet. Devour with a spoon, with your fingers, or just lick it out of the bowl (I won’t judge). 😉

Chocolate Oatmeal

Hold. The. Phone.

Chocolate for breakfast? Ohhh yes.

This oatmeal will have you anxiously awaiting the sound of your alarm (okay, maybe I won’t go that far… but it’s seriously delicious).

I’m admittedly a chocoholic. I’ve tried giving the stuff up before, but I found myself eating peanut butter by the spoonfuls. Giving in to my chocolate cravings in smart ways has been the lesser of two evils for me.

One of my chocolate-loving girlfriends gave up chocolate for lent. What a brave girl. She’s handling it well, but it’s getting to her in that way that only chocolate cravings can. We had lunch the other day and she asked the waitress for a salad topped with chocolate (she meant to say chicken, but she had chocolate on the brain). Poor thing.

Could you give up chocolate? I don’t think I’d survive.

Fellow chocolate-lovers, I dedicate this one to you.

Chocolate Oatmeal

(makes one serving)

  • 1/3 cup oats (I use Gluten free, slow cook, steel cut oats)
  • 1 Tbs. cocoa powder
  • Dash cinnamon
  • 1 banana (mashed)
  • 2/3 cup almond milk
  • 1/4 tsp. vanilla extract
  •  1/2 Tbs. honey

Combine dry ingredients, and then add your wet. Cook over medium heat, stirring occasionally, for about 5 minutes. Remove from heat and let stand for 5-10 minutes (or until it thickens to your liking). Top with another splash of almond milk (and some chocolate chips if you really need a fix).

Enjoy your guilt-free chocolate dessert for breakfast!

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