A long overdue recipe that I have been promising you ya'll on Instagram and YouTube for too long, it is finally here! I am all about making healthier versions of childhood favorites of mine, and chocolate chip cookies of course have to be on that list.
Crunchy, chunky AND oil-free? Could this be true?
I needed to find an easy go-to granola recipe that I could start making weekly for my home, as I started making smoothie bowls almost daily that the temperature has shot up here in LA! My combos vary based on what I have in the kitchen, but I got my hands on some frozen pitaya packs, and a frequent recipe lately has been this Cacao Pitaya Protein Smoothie Bowl (below), and you can find that full recipe here.
An easy, no-fuss recipe that is filling, comforting, and does not skimp on flavor one bit. I was actually very surprised by how fluffy these pancakes turned out to be, considering I did not use any baking soda. I have been seeing oat-banana-nut-milk pancakes all over Instagram and I finally had to try my hand at it + the fancy food styling that always comes along with it as well ;)
The day I made these in the kitchen was also a day where Chris and I worked on 2 other recipes, his Epic Thanksgiving Leftovers Pizza and his Easy to Make Potato Leek Soup in Sourdough Bread Bowls as shown in the recipe video I put together for this (below). My favorite out of them had to be his bread bowl soup ;P
I decided to change things up a bit and try my hand a savory snack. When I want to nibble on something throughout the day, savory treats are sometimes necessary, but not as often available to to me unless I dig into veggies or something like avocado toast. I wanted to create a quick grab a handful and go type of snack and this was a winner! Not only is this great for snacks but it also pairs well with salads, soups, {especially my Curried Sweet Potato Soup}, raw vegan pastas + more! And this recipe came together a lot easier than I had expected. I kind of just winged it with all of the herbs and spices, I felt pretty bad ass that the flavor profile was on point I'm not going to lie.
I love making fresh juice, but the question that always comes up is what the heck do I do with the juice pulp? I have cooked the (vegetable) pulp into soups, added it into cookies and crackers, and (when lazy) simply composted the pulp, but I wanted to try and create something new!
As I had posted a few weeks ago, my cousin and I went on a juicing spree for her and her family during the week, and I ended up saving all of the pulp from the three juices we made. My Favorite Sweet Berry Juice had pulp that contained 100% fruit, so I decided to play around with that and create something sweet, hence this recipe.
Love is in the air, Happy Valentine's Day! In honor of this holiday, I made a special pink and red treat for you all: Vegan Berry Pie w/ Red Velvet Crust.
This recipe is low in fat, nut-free, no-bake, raw, and easy peasy orange squeezy to put together. Feel free to decorate your love pies however you (or your love) would like, but above are ideas on how you could serve these. Details on how I decorated these can be found down below.
This stuff is my jam! Haha but really, this jam is perfect for a pie filling, and is also a great addition to have in your kitchen. With the leftovers from this recipe, you can use it on toast, over banana ice cream, atop oatmeal, or even better, paired with peanut butter and bananas.
It's made of 4 ingredients--