1. It’s a hummus day. Here’s two kinds of delicious dip that can be used in numerous ways! The amount of flavor in both of these is awesome and very different than normal mild flavored hummus.

    In the suns-dried shallot hummus (left):
    1 can chick peas
    1 tbsp tahini
    1 sun-dried tomato
    2 shallots, sautéed
    A couple capers for Mediterranean saltiness

    For the parsley, artichoke and spinach hummus (right): not guacamole even though it looks like it :p
    1 can garbanzo beans
    1 tbsp tahini
    1 can artichoke hearts
    1 large handful fresh spinach
    1 cup fresh parsley

    Blend the ingredients in a food processor or Vitamix and enjoy with fresh vegetables, crackers or even on top of a salad. Enjoy!:)

  2. This one I call the Superboost! This one’s got a half a small carton of pineapple coconut water, a handful of spinach, a handful of kale, and a frozen banana. Simple and full of antioxidants and potassium. Enjoy your lovely night:)

    This one I call the Superboost! This one’s got a half a small carton of pineapple coconut water, a handful of spinach, a handful of kale, and a frozen banana. Simple and full of antioxidants and potassium. Enjoy your lovely night:)

  3. Hmm refreshing simple pineapple coconut water raspberry smoothie! Literally those are the only two ingredients. What a simple joy. Oh happy day:)

    Hmm refreshing simple pineapple coconut water raspberry smoothie! Literally those are the only two ingredients. What a simple joy. Oh happy day:)

  4. Cajun Quinoa Chili! 

This one is awesome and different because of all the jalapeño and carrot, which add a nice sweet and spicy flavor It’s always great to add different ingredients to make something new. Fall is a time for soups as the weather is finally starting to cool down. The best thing is that this is vegan, but still has the protein to keep you full. Enjoy:)

-2 tbsp olive oil
-1 yellow onion, diced
-3/4 cup water
-1 large jalapeño or 2 smaller jalapeños, keep the seeds for spicier taste 
-1 1/2 cup carrot
-2 large tomatoes or 4 smaller ones, diced
-2 tsp cumin
-1 tsp chili powder
-1 1/2 cups tomato sauce
-1 tbsp Cajun spice (a mix of garlic powder, paprika, onion powder, cayenne pepper, oregano and thyme)
-1 can of either black, pinto or kidney beans. I used a can of organic three bean mix
-1/4 cup dry quinoa
-2/3 cup fresh cilantro for garnish

Grate the jalapeño and carrot in a food processor. Start cooking the quinoa separately. Put the oil and onions in a large pot and cook on medium-low heat until the onions are half cooked, about 3 minutes. Then add the carrot, jalapeño and water. Cover and cook for 10 minutes. Then add the spices and tomatoes. Cook covered for another 5 minutes. Then add the beans, spices, tomato sauce and cooked quinoa. Cook for another 3 minutes and add the cilantro on top. Serve with cornbread or tortilla chips!

    Cajun Quinoa Chili!

    This one is awesome and different because of all the jalapeño and carrot, which add a nice sweet and spicy flavor It’s always great to add different ingredients to make something new. Fall is a time for soups as the weather is finally starting to cool down. The best thing is that this is vegan, but still has the protein to keep you full. Enjoy:)

    -2 tbsp olive oil
    -1 yellow onion, diced
    -3/4 cup water
    -1 large jalapeño or 2 smaller jalapeños, keep the seeds for spicier taste
    -1 1/2 cup carrot
    -2 large tomatoes or 4 smaller ones, diced
    -2 tsp cumin
    -1 tsp chili powder
    -1 1/2 cups tomato sauce
    -1 tbsp Cajun spice (a mix of garlic powder, paprika, onion powder, cayenne pepper, oregano and thyme)
    -1 can of either black, pinto or kidney beans. I used a can of organic three bean mix
    -1/4 cup dry quinoa
    -2/3 cup fresh cilantro for garnish

    Grate the jalapeño and carrot in a food processor. Start cooking the quinoa separately. Put the oil and onions in a large pot and cook on medium-low heat until the onions are half cooked, about 3 minutes. Then add the carrot, jalapeño and water. Cover and cook for 10 minutes. Then add the spices and tomatoes. Cook covered for another 5 minutes. Then add the beans, spices, tomato sauce and cooked quinoa. Cook for another 3 minutes and add the cilantro on top. Serve with cornbread or tortilla chips!

  5. Vegan Zucchini Raisin Bread

    This was very moist as I expected and had a great, light taste to it. It’s not as sweet as the usual zucchini cake taste that we’re used to, and I had accidentally used coarse sea salt instead of fine salt, which usually bakes out but this time it didn’t! oops! Regardless of that mistake, it was still awesome :) This has some great nutrients and fiber from the psyllium husk and wheat germ. enjoy!

    INGREDIENTS

    1 medium raw zucchini ( about 1 1/2 cups)
    1 cup unbleached whole-wheat flour
    2 tsp wheat germ
    2 tsp psyllium husk
    1/2 cup unsweetened cocoa powder
    1/2 teaspoon baking powder
    1/4 teaspoon salt
    1/2 teaspoon ground cinnamon
    1/4 teaspoon ground allspice
    1 large banana
    1/4 cup raw turbinado
    2 tbsp raw honey
    1/2 cup earth balance organic buttery spread
    1 teaspoon pure vanilla extract
    1/4 cup organic raisins

    DIRECTIONS

    Preheat oven to 350°F.
    Shred one medium zucchini in a food processor or with a hand grater. Set aside.
    Mix the flour, wheat germ, psyllium husk, baking powder, salt, and spices in a separate bowl, and set that aside.
    Mash the banana with the sugar, earth balance, and vanilla. Fold in the grated zucchini. Stir in the dry ingredients, and mix in the raisins at the end.
    Pour the batter into a lightly greased bread loaf pan, and bake for 40-50 minutes or until a toothpick inserted comes out clean.

  6. Kale and Quinoa Minestrone 

This is gluten-free and vegan! Hooray for inclusiveness! But it still has the protein because of the protein-rich beans and quinoa. This time of year always gets me so excited. I think that because of this rain, I’m in the moo soups, so that’s been what m blog is filled with lately. This pairs perfectly with some toasted bread. mmm:)

Here’s what you’ll need:
-1/2 large yellow onion, diced
-2 medium carrots, diced
-1 stalk of celery, diced
-1 tbsp olive oil
-1 cup green beans
-2 cloves of garlic, minced
-1/2 carton (16 oz) vegetable broth
-1/2 can (14 oz) of crushed tomatoes
-1 1/2 cup water
-2 tbsp chopped fresh parsley
-1/2 tsp rosemary
-1/2 tsp thyme
-1/2 tsp black pepper
-1/4 cup dry quinoa
-1/2 can cannellini beans, drained and rinsed
-1/2 can chick peas, drained and rinsed
-1 heaping cup of fresh kale, stems removed and cut into comfortable sized pieces
-1 small squirt of lemon juice

      In a large pot, heat olive oil over medium-high heat. Add diced onion, carrots and celery. Sauté about 5 minutes, then add the green beans. Sauté for 2 minutes, then add garlic and cook 1 minute longer.
       Add in vegetable broth, crushed tomatoes, water, parsley, rosemary thyme and pepper to season. Bring mixture to a boil, then reduce heat to medium and allow soup to gently boil, uncovered for about 20 minutes. Add in dry quinoa and then cover and cook for 15-20 minutes or until the quinoa has cooked and has a sprouted appearance.
      Then add the cannellini beans, chick peas, kale and lemon juice and cook, uncovered until kale has wilted, which will be about 5 minutes. Enjoy!

    Kale and Quinoa Minestrone

    This is gluten-free and vegan! Hooray for inclusiveness! But it still has the protein because of the protein-rich beans and quinoa. This time of year always gets me so excited. I think that because of this rain, I’m in the moo soups, so that’s been what m blog is filled with lately. This pairs perfectly with some toasted bread. mmm:)

    Here’s what you’ll need:
    -1/2 large yellow onion, diced
    -2 medium carrots, diced
    -1 stalk of celery, diced
    -1 tbsp olive oil
    -1 cup green beans
    -2 cloves of garlic, minced
    -1/2 carton (16 oz) vegetable broth
    -1/2 can (14 oz) of crushed tomatoes
    -1 1/2 cup water
    -2 tbsp chopped fresh parsley
    -1/2 tsp rosemary
    -1/2 tsp thyme
    -1/2 tsp black pepper
    -1/4 cup dry quinoa
    -1/2 can cannellini beans, drained and rinsed
    -1/2 can chick peas, drained and rinsed
    -1 heaping cup of fresh kale, stems removed and cut into comfortable sized pieces
    -1 small squirt of lemon juice

    In a large pot, heat olive oil over medium-high heat. Add diced onion, carrots and celery. Sauté about 5 minutes, then add the green beans. Sauté for 2 minutes, then add garlic and cook 1 minute longer.
    Add in vegetable broth, crushed tomatoes, water, parsley, rosemary thyme and pepper to season. Bring mixture to a boil, then reduce heat to medium and allow soup to gently boil, uncovered for about 20 minutes. Add in dry quinoa and then cover and cook for 15-20 minutes or until the quinoa has cooked and has a sprouted appearance.
    Then add the cannellini beans, chick peas, kale and lemon juice and cook, uncovered until kale has wilted, which will be about 5 minutes. Enjoy!

  7. My favorite breakfast superfood smoothie:

    1 1/2 cup frozen mixed berries
    1 scoop of your favorite vanilla protein
    1/2 tbsp wheat germ
    1/2 tbsp psyllium husk (fiber)
    1 tbsp organic goji juice
    1/2 cup carrot juice
    1/4 cup water

    These ingredients are so nutrient rich, they make my brain go! For someone who’s trying to veer away from coffee dependence, this is great for any kind of withdrawal headache or just grogginess in morning class. These make you feel like superman (or superwoman) :) The ingredients are simple. Plus the fiber keeps me satisfied for a while. I just use my handy dandy Vitamix to bring them all together. Have a great morning, God bless!

  8. Simple end-of-summer corn soup (vegan!)

    This is great alongside some nice tea on a September day. The nutritional yeast gives it a nice cheesy flavor. What an easy and simple way to eat fresh.

    Ingredients:
    -2 tbsp olive oil
    -1/2 large white onion, chopped
    -2 garlic cloves, minced
    -2 medium red potatoes, quartered
    -2 ears of corn, kernels sliced off
    -1 1/2 cups low sodium organic vegetable broth
    -1/2 cup unsweetened soy milk (I use Westsoy organic unsweetened because it doesn’t contain carageenan)
    -2 tbsp nutritional yeast
    -2 chopped green onions for garnish
    -salt and pepper to taste

    In a pot, boil the red potatoes for a few minutes until they’re cooked and tender. Separately, in a medium saucepan, heat the oil under medium heat and cook the onions. After a few minutes, add the garlic and continue cooking. This is when you want to add in 3/4 of the corn slices and the broth. After a few minutes, add the soy milk and nutritional yeast. Cook on low heat for a minute, then transfer everything from saucepan into a blender (I used my Vitamix. Don’t put in the potatoes.) You want to aim for a chunky texture. Then you’ll combine the mixture, potatoes and remaining corn. Garnish with green onions and serve alone or alongside a meat of your choice:)

  9. Vegan buckwheat maple ginger bread

    These are SO MOIST and are far more than what I’d expect from buckwheat vegan bread. The mix of maple and ginger make this perfect for fall and the buckwheat always adds a pleasant earthiness texture. They can easily be made gluten-free by switching up the flour you use. Try them out for yourself!

    Ingredients:
    -2/3 cup milk product of choice (I used Westsoy organic unsweetened vanilla soymilk)
    -1/3 cup carrot juice
    -1 tbsp apple cider vinegar
    -2 tbsp Earth Balance organic buttery spread
    -1/4 cup organic raw turbinado sugar
    -1/2 cup organic brown sugar or molasses (3/4 cup if you like it to be more of a sweet bread)
    -1 tsp salt
    -1tsp cinnamon
    -1/2 tsp allspice
    -2 drops natural maple flavor
    -2 tsp ground ginger
    -1 tsp baking powder
    -2 tbsp ground flaxseed (or whole flax if you want to have the texture of flax seeds)
    -1/4 cup buckwheat flour
    -3/4 cup organic oat flour (you can use gluten-free Bob’s Red Mill if you need this to be without gluten)


    Preheat oven to 400 degrees and blend all ingredients. Mix the wet ones first, then the sugar and then the dry ingredients with a hand mixer or a Vitamix. Fill small bread tins about an inch high and then bake until a toothpick comes out clean. It will be golden and toasty on the outside and moist on the inside:)

  10. Autumn pumpkin hummus quinoa

It’s almost fall! That means pumpkin:) This is delicious and adds a little spice and flavor to your day. 

You’ll top some white quinoa with sautéed chopped red onion and spinach. I then topped that with pumpkin hummus and a hint of curry powder. A great idea would be to mix some egg white with the quinoa and make quinoa cakes on the stove. 

Here’s what’s in the pumpkin hummus. 
-1 can of chick peas (drained except 1/3 cup of the chick pea juice)
-3/4 cup pumpkin purée 
-3 tsp Lemon juice
-2 tsp sriracha
-1 tbsp tahini
-1 clove garlic

I used a food processor to give it a smooth texture. An awesome way to use this hummus is with sweet potato crackers. The flavors go awesome together.

    Autumn pumpkin hummus quinoa

    It’s almost fall! That means pumpkin:) This is delicious and adds a little spice and flavor to your day.

    You’ll top some white quinoa with sautéed chopped red onion and spinach. I then topped that with pumpkin hummus and a hint of curry powder. A great idea would be to mix some egg white with the quinoa and make quinoa cakes on the stove.

    Here’s what’s in the pumpkin hummus.
    -1 can of chick peas (drained except 1/3 cup of the chick pea juice)
    -3/4 cup pumpkin purée
    -3 tsp Lemon juice
    -2 tsp sriracha
    -1 tbsp tahini
    -1 clove garlic

    I used a food processor to give it a smooth texture. An awesome way to use this hummus is with sweet potato crackers. The flavors go awesome together.

  11. Oh-so-lovely hustle bustle detox smoothie #2

This one’a got a great taste and color. It’ll brighten your day with the antioxidants! It’s perfect for those that are on-the-go with the new semester. You can take this easily anywhere. The goji juice adds a delicious tropical flavor and any vitamins and minerals.

I used my Vitamix to simply mix 1/2 cooked beet, 1/2 cup mixed frozen organic berries, 1/2 cup water, 1 tbsp of goji juice concentrate, 1 ice cube and 1 scoop of vanilla whey protein. Enjoy!:)

    Oh-so-lovely hustle bustle detox smoothie #2

    This one’a got a great taste and color. It’ll brighten your day with the antioxidants! It’s perfect for those that are on-the-go with the new semester. You can take this easily anywhere. The goji juice adds a delicious tropical flavor and any vitamins and minerals.

    I used my Vitamix to simply mix 1/2 cooked beet, 1/2 cup mixed frozen organic berries, 1/2 cup water, 1 tbsp of goji juice concentrate, 1 ice cube and 1 scoop of vanilla whey protein. Enjoy!:)

  12. Back-to-school detox green smoothie

This smoothie tasted like anything but a detox smoothie. It was delicious and the chard had a sort of a pumpkin undertone to it. It had a pleasant taste. This smoothie is packed with potassium, vitamin a, c, k, many antioxidants, calcium, iron, manganese, phosphorus, copper, magnesium, fiber and more!

You’ll need:
-handful of Swiss chard
-handful of kale
-1 green pear
-10 green grapes 
-1 scoop vanilla whey (optional)
-1/4 cup water
-1/4 cup coconut water
-4 ice cubes

I blended it all in my Vitamix and enjoyed it this morning. It will leave you feeling energized for hours after!

    Back-to-school detox green smoothie

    This smoothie tasted like anything but a detox smoothie. It was delicious and the chard had a sort of a pumpkin undertone to it. It had a pleasant taste. This smoothie is packed with potassium, vitamin a, c, k, many antioxidants, calcium, iron, manganese, phosphorus, copper, magnesium, fiber and more!

    You’ll need:
    -handful of Swiss chard
    -handful of kale
    -1 green pear
    -10 green grapes
    -1 scoop vanilla whey (optional)
    -1/4 cup water
    -1/4 cup coconut water
    -4 ice cubes

    I blended it all in my Vitamix and enjoyed it this morning. It will leave you feeling energized for hours after!

  13. Chocolate cookies for the dark chocolate lovers!

These are awesome because the fat used to make them are from ripe avocados instead of butter. There’s also applesauce in them, which adds to the chewy texture. They’re not so sweet, more of a rich dark bittersweet chocolate taste. The green color doesn’t show because of the cocoa powder I used. I usually use organic raw cacao but this time I used Hershey’s Special Dark powder. This one specifically I use because it adds a rich dark taste to chocolate pastries and cakes that I love.  These come out healthy and oh so moist. 

Preheat to 325.

Put in a blender: 3/4 cup organic turbinado sugar, 1 ripe avocado, 1 individual sized containers of applesauce and blend well. 

Then add: 1 egg, 1 tsp vanilla extract. Blend well then transfer to a bowl. 

Then, mix in: 1 cup organic whole grain flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt and 1/3 cup cocoa powder of choice. 

Scoop onto a nonstick or oiled tray and bake for 10-13 minutes or when they’re hard on the outside. I love to trap the moisture and keep them soft by trapping them in Tupperware right afterwards and when you’re not eating them. Enjoy!

    Chocolate cookies for the dark chocolate lovers!

    These are awesome because the fat used to make them are from ripe avocados instead of butter. There’s also applesauce in them, which adds to the chewy texture. They’re not so sweet, more of a rich dark bittersweet chocolate taste. The green color doesn’t show because of the cocoa powder I used. I usually use organic raw cacao but this time I used Hershey’s Special Dark powder. This one specifically I use because it adds a rich dark taste to chocolate pastries and cakes that I love. These come out healthy and oh so moist.

    Preheat to 325.

    Put in a blender: 3/4 cup organic turbinado sugar, 1 ripe avocado, 1 individual sized containers of applesauce and blend well.

    Then add: 1 egg, 1 tsp vanilla extract. Blend well then transfer to a bowl.

    Then, mix in: 1 cup organic whole grain flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt and 1/3 cup cocoa powder of choice.

    Scoop onto a nonstick or oiled tray and bake for 10-13 minutes or when they’re hard on the outside. I love to trap the moisture and keep them soft by trapping them in Tupperware right afterwards and when you’re not eating them. Enjoy!

  14. Salted caramel peanut butter fudge cups 

I’ve been meaning to make mock caramel in a while and today was finally a perfect day for it. These are easy, vegan, made with all organic ingredients and so rich. You’re in for a treat (without all the added sugar or chemicals) 

Fudge base:
-1/2 cup unsalted raw pecan 
-2 tbsp raw cocoa powder 
-8 pitted medjool dates (must be medjool because of the softness)

Peanut butter layer: 
-Raw freshly ground peanut butter 

Caramel layer: 
-1.5 tbsp raw almond butter 
-15 medjool dates 

-Sea salt for the top. 

All you’ll need is a food processor and some cupcake cups. Add the pecans and cocoa to the processor until it starts to become a mix of little bits. Then add the dates, blending until you have a thick paste. This will be oily, as you can pat the extra oil out after you put a layer into each cup. Then add a layer of peanut butter. Next, you’ll blend your almond butter and rest of your dates for a few minutes to make a thick and gooey caramel paste. This is the good part. You’ll wanna add a layer of the caramel in the cups. Finally, top it all off with a sprinkle of sea salt. Freeze and enjoy!

    Salted caramel peanut butter fudge cups

    I’ve been meaning to make mock caramel in a while and today was finally a perfect day for it. These are easy, vegan, made with all organic ingredients and so rich. You’re in for a treat (without all the added sugar or chemicals)

    Fudge base:
    -1/2 cup unsalted raw pecan
    -2 tbsp raw cocoa powder
    -8 pitted medjool dates (must be medjool because of the softness)

    Peanut butter layer:
    -Raw freshly ground peanut butter

    Caramel layer:
    -1.5 tbsp raw almond butter
    -15 medjool dates

    -Sea salt for the top.

    All you’ll need is a food processor and some cupcake cups. Add the pecans and cocoa to the processor until it starts to become a mix of little bits. Then add the dates, blending until you have a thick paste. This will be oily, as you can pat the extra oil out after you put a layer into each cup. Then add a layer of peanut butter. Next, you’ll blend your almond butter and rest of your dates for a few minutes to make a thick and gooey caramel paste. This is the good part. You’ll wanna add a layer of the caramel in the cups. Finally, top it all off with a sprinkle of sea salt. Freeze and enjoy!

  15. Healthy Carrot Cake Custard

    Finally, something that brings me back to my childhood. This is a great treat with some simple Silk almondmilk. It had a similar texture and vibe that you’d get from pumpkin pie. The buckwheat and wheat germ in this add a ton of nutrients. Also, I subbed avocado instead of butter! The mix of carrot with a hint of maple and cinnamon have a unique touch to this.

    -1/2 cup unbleached whole wheat flour
    -1/8 cup organic buckwheat flour
    1/4 cup almondmeal/almond flour
    -1/2 avocado
    -1 whole egg
    -1/4 cup organic maple syrup
    1/3 cup raw turbinado sugar
    -1/2 cup Silk unsweetened almondmilk
    -3 organic carrots, peeled and then made into slivers with the peeler
    -1/8 tsp baking powder
    -1/4 cup wheat germ
    -1/8 tsp vanilla extract
    -1/8 tsp cinnamon

    Optional: add a casein frosting (casein protein with Greek yogurt or milk to get a thick consistency)

    I put all of this into my Vitamix and blended until smooth. Bake on 350 until it’s slightly crispy on the outside. Top with the casein icing and enjoy!