Tag Archive: Vegan

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.


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 🙂


I have been on my cleanse for 5 days now and am happy to announce I have lost 8 pounds so far! I’m a little tired but that is to be expected. My fiancée and my anniversary is on Friday and I am hoping to be down 10 by then. I have made a few simple concoctions this week since I’ve been working until 10:30 every night it’s left little time to prepare full meals.

simple banana pudding

2 bananas frozen for 2 hours
A little less than 1/4 cup almond milk
3 ice cubes
Blend in a magic bullet and enjoy!

I was making smoothies and made this because I ran out of milk! It was by far one of the more delicious mess ups in the kitchen.
Day 4 was tomatoes and protein day so I made a big tomato salad and avocado. I’ve decided it’s one of the most perfect foods ever. I absolutely adore avocado!

Today was similar to day 4 with more
Veggies. So I finished my salad and I just made asparagus that was so delicious. My palette seems so much cleaner without all the convenience foods. I haven’t used salt on a single thing I’ve made.

I steamed the asparagus in the juice of a pineapple just a bit of it and pepper and garlic.
I was shocked at how tasty it was. You have to try it! That’s all for today. I’ll be back again soon!

So if you haven’t guessed by now the truffles didn’t come out like I had hoped. My fridge went haywire and they froze. Tasted great but not worthy of a post. That’s not what this post is about though. I am going on a diet. Major diet! Life changing diet! I’m tired of making excuses about the way I look and putting everyone else’s interests instead of my own. It’s time for me to do something to make me feel like me.

I don’t eat horribly as is and to look at me you wouldn’t say “that girls huge!” However I am about 30 pounds more than I’d like to be. I’m 5’3 and I would like to be about 115pounds. So I am doing a cleanse diet for 7 days to reboot my system and then it’s on to the Eat To Live diet! I’m on day two of my cleanse and I’ve lost a pound already.
Day one consisted of all fruit. This was what my meals all looked like yesterday…


It was yummy. Also every day you can have this all veggie soup called “the wonder soup.” it’s pretty good although I’m not a huge fan of cabbage which makes up most of the soup. It’s very filling. Day two is all veggies and you’re suppose to start the day with a potato but I didn’t have any so I just ate more salad.
I will post my results and recipes from the diet. All vegan of course as well as my treats from my cheat days. Having low fat low or no sugar treats for a diet can’t hurt ya much at all right! I’m hoping to be down to my goal weight by summer. Gotta look great in my bikini!

The Wonder Soup (bulk recipe)

64 oz water
1 bunch celery
6 onions
1 head of cabbage (I only used 1/2)
3 tomatoes
3 green bell peppers
I added garlic and pepper and let it cook for 45 minutes. The veggies will make their own stock. It’s pretty tasty!

I’ll post more results throughout the diet. And pictures of progress. 🙂

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.



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!


Loaded Baked Potato Soup

I forgot my lunch this morning in my mad rush out the door because I took too long making breakfast… Which I do not regret doing! So I had to run out and get lunch today at a convenience store by my work called WaWa… Great food not many vegan friendly options so I got what I call a condiment sandwich. Every veggie you can put on a lunch meat sandwich on bread. They have avocado now though so that makes it doable. My friend got a new soup they came out with that sounded good in theory but was both full of meat as cheese and fattening. You couldn’t smell the bacon so it smelled good and I wanted to make myself a vegan version tonight. This is what I came up with.


4 med to large potatoes
1/2 medium onion
1 tsp to tablespoon garlic power or 1/2 tsp minced garlic
2 cans veggie broth
1 cup nondairy milk of choice
Vegan bacon crumbles
Vegan shredded cheese ( I used a blend)
Salt and pepper to taste
Cilantro to taste

Boil veggie broth and add potatoes and onions. You can sauté onions and garlic first in olive oil if you’d like but you don’t have to. Add milk and spices and cook until potatoes are soft. Add bacon bits and simmer to soften an allow soup to absorb taste. Blend completely in a blender and return to low heat. Stir in shredded cheese until melted and salt and pepper to taste. Then enjoy!

You can also add vegan sour cream if you feel so inclined.