Sunday, January 20, 2019

Chickpea Stew

Turn on the insta pot to the saute function. Add in the following ingredients to saute for several minutes.

Add in

  • 1 red onion chopped
  • 1 1/2 tbsp olive oil
  • 5 cloves garlic, chopped
  • 2 tsp cinnamon
  • 2 tsp cumin
  • 1 dash (or a few) of cayenne
  • 2 1/2 tsp paprika
Then add in the rest of the ingredients, stir till combined. Cook on High for 10 minutes, let it naturally release for 10 min, and then release the valve.   Serve over brown rice and ENJOY!!

  • 1 can chopped tomatoes
  • 2 cans chickpeas (drained and rinsed)--I use fresh chickpeas and just measure out the equivalent amount
  • 1/4 cup raisins
  • 10 oz baby spinach
  • 4 cups vegetable stock
  • Salt and Pepper

Monday, October 29, 2018

Apple Crisp (vegan friendly)

This recipe is super simple and super delicious!

For the apple filling mix together:
4-5 large apples, diced.  (you can peel if you wish)
2 Tbsp maple syrup
2 Tbsp coconut sugar
2 tsp cinnamon
1 tsp vanilla extract
dash of nutmeg

Place the apple mixture in a greased 8x8 pan.  I sprayed it with coconut oil.

Then mix the crumble together:
1 1/2 cups old fashion oats
3/4 cup whole wheat flour
1 1/2 tsp cinnamon
1/2 tsp salt
1/4 + 1/8 melted coconut oil
1/4 + 1/8 maple syrup

Top the apples with the crumble mixture.

Bake at 350 for about 40 minutes.  ENJOY!!

Wednesday, September 26, 2018

Pumpkin Chocolate Chip Cookies

  • 3/4 cup 100% pure pumpkin puree
  • 2 tablespoons melted coconut oil
  • 1/4 cup PB
  • 1/4 cup pure maple syrup
  • 3 tablespoons coconut sugar
  • flax egg (1 tablespoon ground flax + 3 tablespoons water, whisk together, set for 15 mins)
  • 1 teaspoon pure vanilla extract

  • 1 1/4 cup gluten free rolled oats
  • 1/2 cup + 2 tablespoons oat flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • pinch of salt
  • 1/4 cup copped walnuts
  • 3 tbsp pumpkin seeds
  • 3 tbsp raisins or craisins
  • 1/2 cup vegan chocolate chips


1. Preheat the oven to 350 degrees.

2. Whisk together the pumpkin, oil, syrup, sugar, flax egg, and vanilla. 

3. Add the dry ingredients, mixing just until combined.

4. Scoop cookies, using a cookie scooper, onto a cookie sheet. Flatten out just a bit with the back of a fork.

5. Bake for 11-14 minutes.  ENJOY!!!

Monday, August 20, 2018

Caramel stuffed chocolate chip cookies (Vegan!)

Whisk together:
1/2 Cup coconut sugar
3/4 Cup brown sugar
3/4 tsp salt
1/2 Cup coconut oil

Then add:
1/4 Cup almond milk
1 1/4 tsp vanilla 

Using a Spatula add:
1 1/2 Cup flour
1/2 tsp baking soda 

3/4 Cup vegan chocolate chips 
Refrigerate for 30 min. 

**If you want to stuff them, unwrap & roll into a ball “cocomels coconut milk caramels”. Wrap chocolate chip cookie dough around it.  Refrigerate again for 10 min before baking.

Bake 350 degrees, 12-15min


Wednesday, August 1, 2018

Oreos (Raw & Vegan!)

For the Cookie:

1 cup almonds
1/2 cup cacao powder
1 cup medjool dates (pitted)
1/4 cup maple syrup
water for consistency

For the Cream filling:

3/4 cup cashews
1/4 cup water
2 tablespoons melted coconut oil
2 tablespoons maple syrup
1/2 tablespoon vanilla extract
dash of sea salt


1st: Make the cream filling.  You may need to scrape down the sides a few times.  Then put in refrigerator to harden.

2nd: Blend the almonds 1st.  Then add in cacoa.  Blend.  Add the rest of the ingredients, scraping down the side when needed.  Add water 1 tablespoon at a time, if necessary. 

3rd: Make tablespoon size cookies and place on parchment paper. Place in freezer to harden.

4th: After about 15-20 minutes, place filling on one side of the cookie, top it with another cookie.  Finish the batch and place cookies back in freezer to harden.

5th: After about 20 minutes, ENJOY!!!

Sunday, July 8, 2018

"No Tuna" Salad

  • 15-20 oz chickpeas, rinsed and drained (kind of smashed up)
  • 1/4 cup tahini
  • 2 teaspoon Dijon or spicy brown mustard
  • 1 tablespoon maple syrup or agave nectar
  • 1/3 cup diced red onion
  • 1/3 cup diced celery
  • 1/4 cup diced pickle
  • 1 apple, diced
  • Salt, Pepper, paprika to taste
Mix all ingredients together.  Eat as is or enjoy as a sandwich!! 

Thursday, May 10, 2018

Chocolate Fruit Dip & Coconut Fruit Dip (Vegan Friendly)

Both of these dips are AMAZING and seriously will be gone in a heartbeat...whether you are making it just for yourself or for a gathering, everyone will love them!  

Chocolate Fruit Dip
Put all ingredients in a blender (may need to scrape it down a few times) & blend until smooth!
2 avocados
1/2 cup to 3/4 cup maple syrup
2/3 cup unsweetened cacao powder
1/2 tablespoon vanilla extract
1/4 tsp salt
3 tablespoons almond milk

Coconut Fruit Dip
Refrigerate 1 can of coconut milk overnight.

The next morning, scrape out the thick cream on top & place in a blender with 2 tablespoons maple syrup and 1 tsp vanilla extract. 

Blend until smooth (may need to scrape it down a few times).

ENJOY both dips with your favorite fruit!!  Seriously this is going to be my go to thing to bring to parties this summer!!