Category: recipes

Peanut butter and jelly oatmeal

Well I’m getting married in 2 weeks! So because of this I’m freaking out And trying to shed a bit of weight before I do. Yesterday’s food was pretty boring but I’m off today so I can take my time cooking and making sure my diet food tastes good! Breakfast today PB&J oatmeal. It’s super creamy and no milk at all in it. Keep the calories low since there’s PB in it.

peanut butter and jelly oatmeal

1/2 cup rolled oats
1/4-1/2 cup water
1/2 banana
2 T peanut butter
2 T puréed berry of choice or preserves

In a microwave safe glass, mug, or bowl melt banana and add to oats water and preserves or purée. Mix together and cook in microwave for about a minute or until all water is absorbed into oats. Mix again. The banana will make the oatmeal creamy and thick.




Chocolate mint cake for 1

My fiancée had his friend over last night and I was bored. I ran out of almond milk and had to improvise but this little cake came out really good considering. It’s really simple too and I cooked mine in a coffee cup in the microwave. (it was 11 and night and I was hungry!)

coffee cup single serving chocolate mint cake

3 T whole wheat flour (any will do I like the whole wheat)
Pinch of salt
2 T chocolate cocoa (mine was chocolate mint cocoa mix)
1/4 tsp baking powder
1 T agave nectar
1 T plus 1 tsp water or milk of choice
1/4 to 1/2 tsp mint extract.

Mix dry ingredients until well combine and then add wet. I used water but I think this would be so rich and delicious with dark chocolate almond milk! Prep a coffee cup with oil spray and pour mix into cup. Microwave for 1 minute. Let cool.

I added my peanut butter frosting on top. I had a little left and I thought what could it hurt! It was yummy!

Happy 4th everyone! I’m making non-vegan banana break for my fiancée (yuck) it’s from a box I was appalled that he asked me to make it but if it makes him happy. I’m making vegan lemon bars for the family later on. I’ll post the results! Have a great holiday everyone!


I have an obsession. Not an unhealthy one but a healthy obsession… Even more so than avocado…. It’s chai tea! I can drink it every day and it’s even more delish in milkshake form. So I’ve seen lots of complicated recipes for cupcakes but this morning I had little time and very little ingredients. The wonderful thing about chai teabags is that they have all the essential spices in the bag to make a very tasty treat. So I thought I’d try to simplify the recipes a bit.

vanilla chai cupcakes/muffin…. Single serving!

3 T whole wheat pastry flour

1T cream cheese (I did this in place of the usual applesauce and to sweeten it a little. If fat free is your goal use cinnamon applesauce)

3-4 T chai infused milk of choice

2 chai tea bags

1T plus 1tsp agave

1/4 tsp baking powder

1/4 or 1/2 tsp vanilla depending on how vanilla tasting you want cupcake

Can add:

1/4 tsp of ginger
Spinkling of black pepper for a little extra bite

*these can be made in a coffee cup in a microwave if short on time!

In a small saucepan bring some milk and 2 tea bags (any extra can be used to make a chai milkshake or latte!) to a simmer. Heat until chai tea steeps completely and is a caramel color.

If baking preheat oven to 330 degrees. Prep muffin pan or coffee cup.

Add all ingredient ingredients and mix completely then add wet. Add enough milk/tea mixture to get muffin or cupcake consistency you want. Once completely combine pour into prepped coffee cup or pan.

Bake about 12-15 minutes or microwave for about a minute and a half. And enjoy!

Extra chai can also be used to make a cream cheese spice frosting! I will post a few frosting recipes later on. I’m on my way to the zoo for fathers day now.

Happy fathers day to all the daddies out there! Have a great day!


Mint chocolate brownies

I love making cupcakes. I love cooking in general and with a wicked sweet tooth I look for every opportunity to bake desserts I can find. Today is my friend from works bday. Yesterday I decided to wake up early and make something for the occasion. I bring cupcakes all the time so I thought I’d change it up a bit and made brownies. They can’t be just any normal brownies so since I was out of cream cheese I went with my favorite combination. Mint and chocolate! I have 5 I saved for myself because they were so yummy and I can only share so much. Haha! I used whole wheat flour and the consistency was really nice. I doubled my recipe to make super thick brownies. But here’s the recipe for normal people!


Minty chocolate brownies

2 C whole wheat flour
2 C raw sugar (can sub other sweeteners)
3/4 C unsweetened cocoa
1 tsp baking powder
1 tsp salt
1 C water or milk of choice
1 C oil or applesauce
1 heaping tsp mint extract

Heat oven to 350 degrees and prep brownie pan
Mix dry ingredients well then add wet. Combine until free of lumps and completely mixed.
Pour batter into pan and smooth with spatula. Bake 20-30 minutes or until fork or tooth pick comes out clean.

Top with powdered sugar, Icecream, or vegan cream!

Add ins:
Chocolate chips
Mint chips
Peanut butter or cream cheese to swirl In.


Margarita Cupcakes

Work was having a Cinco De Mayo themed party this month so I thought what would be more festive than Margaritas! We obviously can’t drink on the job so how bout Margaritas in cupcake form! Everyone loves cupcakes! I made both full size and mini cupcakes for the party and they were a hit. No one believed these were Vegan!


  • 1/2 cup lime juice
  • 3 teaspoons lime zest
  • 2 cup soymilk
  • 1/2 cup canola oil
  • 4 tablespoons tequila
  • 1 teaspoon vanilla
  • 1.5 cup granulated sugar
  • 2 2/3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt


  • 1/2 cup margarine
  • 2 tablespoon soymilk
  • 6 tablespoons lime juice
  • 2 tablespoon tequila
  • 2 tiny drop green food coloring
  • 4 – 5 cups confectioners’ sugar
  • 2 pinch kosher salt or 1 pinch coarse salt
  • 1 cup large crystal decorator sugar (to decorate edge of cupcakes)


  1. Cupcakes: Preheat oven to 350 F and line muffin pan with cupcake liners.
  2. Beat together lime juice, zest, soy milk, oil, tequila, vanilla and sugar.
  3. Combine the flour, baking soda, baking powder, and salt. Combine into the wet ingredients and mix until smooth.
  4. Fill liners about 3/4 fill. I use an ice-cream scoop. Bake 20-22 minutes or until toothpick inserted in center comes out clean.
  5. Transfer cupcakes to a cooling rack and cook completely before frosting.
  6. Icing: Blend margarine until soft and fluffy; stir in soy milk, lime juice, tequila and food coloring. Use only the tiniest bit of food coloring.
  7. Sift in 2 cups 10x sugar and blend until smooth and creamy. Add additional confectioner sugar if the icing appears too runny. Refrigerate until ready to use.
  8. Spread icing on the cupcakes spreading all the way to the edges.
  9. Roll the outer edge of the cupcakes in the sugar crystals.

I didn’t put tequila in the icing since it wouldn’t get cut off and I didn’t know how many one person would eat. We can’t have drunk employees walking around! The icing would have been even yummier with it in there though! There was nothing leftafter the party to take home 🙂



Chocolate covered banana cupcakes


This recipe was the biggest success out of all other recipes I’ve brought in for my non vegan friends. So much a success people are asking me to make them for parties and offering to pay me! I was shocked and really excited!

Chocolate Covered Banana Cupcakes

1/2 C puréed banana (about 2 ripe bananas)
1 1/4 C whole wheat flour
1/4 tsp baking soda
1 tsp baking powder
1/2 tsp salt (do not omit)
3/4 C sugar or natural sweetener
1/3 C canola oil (for fat free version unsweetened apple sauce)
2/3 C almond milk (I used vanilla almond milk so I omitted the vanilla extract)

Add ins:
1/4 C Chocolate chips
1/2 tsp almond extract
1 1/2 tsp vanilla extract

Preheat oven to 350 and prep cupcake pans.
Purée bananas in blender or magic bullet. You can also melt in microwave.
In separate bowls mix dry ingredients and wet ingredients. Pour wet into dry until just combine. Do not overmix or cupcakes will be tough!
Fill liners about 2/3 of the way full and smooth tops. Bake for 20-22 minutes let cool and top with chocolate frosting. I put mine in the fridge for frosting to harden a little. You can also top with dry banana chip or white chocolate shavings to make extra fancy 🙂


Vegan Irish Potatoes

I am doing the march of dimes walk next month for my work. In donation efforts we decided to have a bake sale and I decided to do Irish potatoes since Saturday is St Patty’s Day. 😃. The original recipe I used was atrocious but made a good icing for the future. This is what I ended up with 🙂

Vegan Irish Potatoes (candied)

1/4 stick of margarine

4 oz cream cheese

1 tsp vanilla

6 cups confectioners sugar plus more for cinnamon sugar mix.

2 1/2 cup coconut flakes

Cinnamon to roll balls in.

Cream margarine and cream cheese together than add vanilla and sugar 4 cups and then add 1/2 cup more at a time until you get the consistency you want. Mix in coconut flakes. Roll into walnut size balls. Roll in cinnamon and powder sugar mix.

Enjoy my friends! I’ll post the recipe for chocolate hazelnut truffles tomorrow.



Dinner on the fly

Class is finishing up and between that and 2 jobs I’ve been running on empty and so has my kitchen. On top of all that my little one has been sick the last 3 weeks and it’s been occupying my time but tonight I needed to scour the kitchen for something to make for dinner. Polenta is always an easy base since its so fast to make and versatile and Ava wanted Mac and cheese so I made a vegan version with broccoli and lentils for a bit more protein. It took about an hour to make everything but was so filling and I have lunch for myself and Ava tomorrow too!

In other news I’ve decided I need to go on a serious diet and exercise regiment. I already work out 3-4 times a week and I eat mostly healthy. None of my recipes have much fat in them if any and for the most part I eat very few preservatives. Any advice is welcome to get over this hump I’ve hit. PLEASE!

Now for the recipes:

Start with the spicy lentil soup recipe since this will take the most amount of time to cook. I added a rouge of equal parts of water and cornmeal to thicken the soup to almost a chowder consistency and added baby carrots.

Mac and “cheese” with broccoli.
Boil water for elbow whole wheat pasta 1 1/2 pounds for the recipe with a bit of sea salt. Once the water boils add pasta and begin steaming broccoli in a steamer or a pot with about an inch of water and salt and pepper. I added a bit of cayenne for a bite. We like our spice!
Preheat oven to 350 degrees.
Cheese sauce:
1 1/2 cup plain Silk almond milk
Little less than 1 c water
1/3 c soy sauce
1 T paprika
1 T garlic powder ( or a bit of fresh garlic if you like texture)
Pinch of salt
3 oz firm tofu
1 c canola oil
2 tsp mustard
1 1/2 c nutritional yeast

In a blender add all ingredients. Once pasta and broccoli is cooked add all to casserole pan and pour cheese mixture to it and bake 15 minutes until top is browned.
Feel free to add spice if you want. I added cayenne to mine as well 😃.

For the polenta I toasted the quick cool polenta and added just enough broth to combine and then about 1/8 c of almond milk once thickened I added a few tsp of sesame oil and soy sauce, garlic salt, pepper, and cayenne. (I tend to go overboard with the pepper). The beauty of polenta is that you can do so much with it.

Recipes coming this week: chocolate hazelnut coffee cake, chocolate truffles, Irish potatoes. To celebrate the Irish in all of us on St. Patty’s day a wonderful festive drink recipe!




For the diet front this is where I’m at now. I’m a size 6 and I’m trying to get down to a 2. I’d say I’d like to be 115-120 but because I work out weight is less important than toned and size.

Sorry no make up today. I look a hot mess. Oh well… Advice please!!!

Chocolate Covered Strawberry bites

Yes you read that right chocolate covered strawberries in brownie form! I had this idea floating in my head for a while and this actually came about from a failed attempt at cookies. They are good. I’d recommend more strawberries. I wanted to add more but my daughter ate most of my strawberries before I got to make them

chocolate covered strawberry bites

1/4 cup flour
2/3 cup sugar
1/4 cup almond milk
1/4 tsp baking powder
1/4 tsp baking soda
1/16 tsp salt
3 T cocoa powder
2 T melted chocolate chips
6 T puréed strawberries
1/2 tsp vanilla

Preheat oven to 350 and prep mini muffin pans. Combine dry ingredients well and mix in wet. Make sure all clumps are gone from batter. Bake for 12-15 min.

Top with mini chocolate chips icing or strawberries 🙂




I am not a morning person by any means but I like to eat well and don’t want to eat quick instant breakfasts so when I can I make my batter the night before and chill it to bake or cook the next morning. This recipe came because I didn’t have time the night before like many of my “muffin top”‘recipes. I added the full muffin cooking instructions as well.

3 T flour
2 T almond milk
1T peanut butter
1 T lite agave nectar
1/4 tsp vanilla
Hand full of chocolate chips
1/4 baking powder
Little bit of cinnamon
Pinch of salt

Combine all ingredients but peanut butter until well combine. Once mix is combined add peanut butter and mix roughly so swirls of peanut butter appears.

If microwaving to make a muffin top transfer mix into a greased microwave safe bowl and microwave about 90 seconds.

If baking a muffin grease pan and preheat oven to 325 degrees. Bake about 15 minutes. Begin checking muffin at 12 minutes. Then enjoy!