Watermelon is one of my favorite foods to eat (and drink) in the summer, especially post-exercise.  It’s hydrating (about 91% water) and is a great source of Vitamin C, Vitamin A, potassium, and cancer-fighting lycopene!  Here are 4 healthy and delicious recipes to try this Summer:

1.  Watermelon Peach Cooler by Yummy Healthy Easy  view the recipe

2.  Watermelon Lime Vegan Ice Cream by Family Fresh Cooking  view the recipe

3.  Watermelon Gazpacho by A Couple Cooks  view the recipe

4.  Grilled Watermelon with Smoked Salt & Jalepeño Rings by Boulder Locavore  view the recipe

Here are five delicious salads to make this summer- all vegan, gluten-free, and easy to make!

1. Coconut Roasted Carrot Salad by Healthy Green Kitchen recipe

2. Quinoa Bowl with Citrus, Avocado and Edamame by Food to Glow recipe 

3. Ginger Roasted Pumpkin + Quinoa Salad w/ Mint, Chili + Lime by My Darling Lemon Thyme recipe

4. Creamy Broccoli-Quinoa Salad by Beard & Bonnet recipe

5.  Shaved Brussels Sprout, Pomegranate and Lentil Salad by Golubka Kitchen recipe 

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Happy First Day of Spring! Here are 5 light, nutrition-packed vegan recipes to kick off the season.

1. Roasted Eggplant + Noodles with Chinese Black Vinegar Dressing by My Darling Lemon Thyme
view the recipe

2.  The Everyday Superfood Salad by The First Mess
view the recipe

3.  Zucchini Fettuccine with Rosemary Butternut Creme Sauce by In Sonnet’s Kitchen  
view the recipe

4.  Roasted Beet and Carrot Salad with Beet Green Salsa Verde by Brooklyn Supper
view the recipe

5.  Artichoke Olive Tapenade by Keepin’ It Kind
view the recipe

After going vegan, I found myself craving cheesy crackers like Goldfish. I found an amazing recipe from Chef Chloe and adapted it slightly to add a bit of spice and change the cracker’s shape into a heart. They are easy to make, out-of-this-world good, and completely addictive. I can’t believe I didn’t try making my own “cheese” crackers earlier- these are way better and much healthier than any box of Goldfish or Cheez-Its! No food coloring and no artificial chemicals!  The magic ingredient in this recipe is nutritional yeast, which adds the nutty, cheesy flavor and a boost of vitamins.

(This is the brand I use.)

To make your No-Cheese Cheesy Heart Crackers, follow this recipe from Chef Chloe and instead of using a goldfish cookie cutter, use a heart. Before baking, sprinkle the tops of your crackers with chili powder and pink himalayan sea salt or leave bare for picky eaters!

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(click here to enlarge image)

I love eating bright, beautiful, healthy food.  Here are 6 vegan recipes that fit that description- one each for red, orange, yellow, green, blue, and purple. Bon appétit!

1.  Grilled Radicchio by Canadian Living  {view recipe}
Nutritional Benefits:  Radicchio is high in fiber, antioxidants, and vitamins like A, B, C, and K.  The vegetable is also high in  Calcium, Iron, Potassium, Zinc, Copper, Magnesium and B vitamins! Another bonus: Lactucopicrin, which has a sedative and analgesic (painkilling) effect.

2.  Thai Stuffed Sweet Potatoes by The Sweet Life  {view recipe}
Nutritional Benefits: Sweet potatoes are loaded in beta carotone (Vitamin A), vitamin C, manganese, tryptophan, potassium, fiber, B-Vitamins and more!

3.  Pulsin’ Mexican Corn Soup by Including Cake  {view recipe}
Nutritional Benefits: This soup is filled with fiber and protein from the lentils and beans while its peppers add vitamin C,  vitamin B-6, magnesium, vitamin A, carotenoids, and antioxidants.

4. Dry Roasted Edamame With Black Sesame Seeds by The Food Network  {view recipe}
Nutritional Benefits: Edamame are the perfect complete snacking food! They are packed with protein, fiber, iron, magnesium, phosphorus, manganese, thiamin, folate, and vitamin K.  The black sesame seeds add magnesium and calcium.

5.  French Toast for Two with Blueberries by That’s So Vegan  {view recipe}
Nutritional Benefits: Blueberries are some of the highest anti-oxidant value fruits in the world and contain lots of cancer-fighting phytochemicals.  Pile them on this delicious vanilla cinnamon french toast!

6. Purple Yam Chocolate Cake & Frosting by Divine Healthy Food  {view recipe}
Nutritional Benefits: The purple yam shares all the amazing benefits listed for the sweet potatoes in recipe #2 with an extra boost of health-protecting Anthocyanin, the pigment that creates the purple color.

Last weekend, I made this adorable gingerbread house with Ryan, one of my best friends.  We sipped Silk nog and apple cider and decorated for hours.  It was exhausting and messy but so much fun to make!  It was the perfect way to spend a snowy Saturday.  For the house and royal icing, I followed this vegan recipe.

Instead of cutting the house’s pieces out by hand, I used a mold. Here is the mold I used.  It worked really well except that I put way too much dough in the mold. The pieces of the roof came out very thick and felt like a brick!  We were worried the house wouldn’t stand.  So… I’d recommend filling your molds about half way with your gingerbread dough and pushing it down by hand.

In the end, our gingerbread house is standing and holding tons of candy thanks to the super tacky royal icing. Here’s how we constructed the house:

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After a jump into the 60s last week, today’s 40 degree weather felt very chilly. It’s time for cold weather comfort foods!  Soup, roasted vegetables, creamed kale, indulgent breakfast, and vegan grilled cheese are all on my “to make” list this winter.  All recipes are dairy and egg free.  Visit my Vegan Recipes & Foods Pinterest board for more cooking inspiration!

1. Creamed Kale by Quiche-a-Week  view recipe
—->Kale’s nutritional benefits: iron, vitamin K, vitamin A, vitamin C, calcium, and antioxidants!
2. Smoked Tofu Benedict by The Pear & the Purple Peach  view recipe
—->Nutritonal yeast is loaded with B vitamins and this recipe also uses my favorite superfood: kale.
3.  French Onion Soup & Vegan Grilled Cheese by Olives for Dinner  view recipe
—->Onions are known for their anti-septic and anti-bacterial properties in addition to many other health benefits!
4. Bell Pepper Corn Soup by Eating Richly  view recipe
—->Bell pepper nutritional benefits: tons of vitamin C, vitamin A, carotenoids, and antioxidants.
5.  Roasted Brussels Sprouts with Sweet Balsamic Syrup by Lauren’s Latest  view recipe
—->Brussels sprouts nutritional benefits: vitamin A, vitamin C, folacin, potassium, calcium, phytochemicals, and protein!

Last night, I finally tried a recipe I pinned months ago from Chocolate-Covered Katie,  ”Homemade Krispy Kreme Doughnuts- The Healthy Version“.  I am in love!  Don’t be fooled by the title- they don’t taste like Krispy Kreme but they are so delicious and really easy to make.  From prep to finish, mine took only about 45 minutes.

I used almond milk for the doughnut mix and added a bit of cinnamon and nutmeg to the batter for a little extra flavor.  I also opted to make a different glaze (recipe below).  I was so excited to finally use the pans I ordered months ago when I first found the recipe!  Here are some options of doughnut and mini doughnut pans if you don’t already have them.

After the doughnuts cooled, I finished them 3 ways:  Cinnamon Sugar, Coconut, and Powdered Sugar.  For the powdered sugar doughnuts, just throw each in a ziplock bag with some confectioners sugar and shake.  For the Cinnamon Sugar and Coconut,  I dipped them in a vanilla glaze then flipped them on plates with cinnamon and sugar or shredded coconut and pressed until they were coated.

The glaze was simple to make:  I whisked together almond milk (you can use any non-dairy milk) and confectioners sugar until I got the consistency I wanted then added a bit of vanilla extract.

These doughnuts are so light that it’s hard not to eat the whole batch in a day! Happy baking!

Happy First Day of Fall! It’s time to pick apples, bake homemade pies and warm bread, drink fresh cider, carve pumpkins, eat creamy soup, and take comfort in all things Autumn. Here are five of my favorite vegan recipes for the Fall plucked from my Vegan Recipes & Foods Pinterest board.

1. Apple Cider Glazed Sweet Potatoes by Oh My Veggies view recipe
2. Roasted Fall Vegetables with Lentils by Whole Living view recipe
3. Creamy Cashew Veggie Pot Pie by Healthy. Happy. Life. view recipe
4. Sweet Potato Cauliflower Soup by Allyson Kramer view recipe 
5. Pumpkin Cinnamon Bun Layer Cake by Healthy. Happy. Life. view recipe

I made this amazing Vegan Potato Salad with Dill, Shallot, and Peas for the 4th of July and haven’t stopped thinking about it since! I normally don’t even like potato salad so this creation surprised me. I’ll be going on vacation next week (finally!), and I think this recipe will be the perfect addition for an end-of-summer cookout.
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Today is National Lasagna Day! This is one of my favorite recipes from my Vegan Recipes & Foods Pinterest board. Doesn’t it look delicious?  It is the Vegan Lasagna with Basil Cashew Cheeze from Oh She Glows, photographed and reviewed by 86 Lemons.  Basil cashew cheese is one of the best vegan foods I’ve been introduced to in the last couple years!  It is so diverse:  you can spread it on bread and crackers, bake it on pizza, make creamy sauce with it, or cover it with breadcrumbs and pan fry!  Make your own following the recipe above or buy a pre-made version, like the amazing basil cashew spread called Basilcotta from Regal Vegan.

This week, I decided to try a bite-size version of the frozen banana pops I often make in the summer. I made the little snacks on a hot and sticky afternoon and they were the most delicious, icy treats! As you probably know, when bananas are frozen, they take on a consistency almost like ice cream and are such an easy, healthy alternative to frozen dairy desserts. I made two versions:

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!Feliz Cinco De Mayo!  We chose 5 vegan Mexican-inspired dishes to share with you today.  These pictures have us salivating for cilantro, lime, and spice!  Click on each picture for the recipe.

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