Tag Archives: vegan recipes

Blueberry Cashew Butter Energy Balls + 5 Of My Favorite Vegan, Gluten Free Energy Bite Recipes

When it comes to my eating patterns, I’m definitely more of small meals & snacks kinda girl. I like to eat every 3-4 hours, and feel like my body operates best this way.

If I eat a big meal, my belly feels heavy and too full, but when I eat smaller meals & snacks throughout the day, I feel great. Because of this, I always have lots of snacks around: in my purse, gym bag, car and obviously my pantry. Having healthy snacks around is the key to me not getting hangry!

One of my favorite kind of snacks is energy balls. I like to whip up a batch during the weekend to have on hand throughout the week. But since I get bored easily, I like to switch up my energy bite combos & am constantly coming up with new kinds. My latest energy ball creation are these Blueberry Cashew Energy Bites.

Made with rolled oats, cashew butter, raw cashews, hemp hearts, dried blueberries, and honey, they’re the perfect little snack full of healthy fats, carbs and protein.

{Note: Maple syrup, agave, or brown rice syrup can be substituted for honey to make them vegan.}

These blueberry cashew energy bites are my latest creation published on Shape. Get the recipe here!

And since I’m constantly making energy balls for my snacking pleasure, I’m also sharing 5 other kinds of energy bites that I love today. Check em out!

Chunky Monkey Protein Bites. Because banana + peanut butter + chocolate = the best combo ever!

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Healthy Dark Chocolate Peanut Butter Cup Cinnamon Cookies {vegan}

Does anyone else just all of a sudden get in the mood for baking sometimes?

The measuring and mixing, pouring and stirring, baking and cooling. The smells of something delicious coming together and the anticipation of taste testing. It’s therapeutic to me.

Last week as I was jotting down a bunch of things to nab at the food store and planning out what healthy snacks I’d make this week, I got bitten by the baking bug. And I didn’t feel like just following a recipe, I was in the mood for experimenting and getting creative.

Today’s recipe is a result of that baking bug. These cookies center around a few of my favorite things: the combination of chocolate + peanut butter & cinnamon.

Cinnamon is without a doubt my favorite spice. I’m constantly sprinkling some on my fruit, in my smoothies, and on my toast. It gives meals a bit of something extra, au naturel.

I also love pairing cinnamon with peanut buttery goodness. Cinnamon sprinkled on top of sliced banana, topped with peanut butter. Oats with baked apple chunks, peanut butter & cinnamon.

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Potato Black Bean Soup [vegan + gluten free]

Lately the weather in the San Diego area has been nuts. Rain, rain, and more rain for the past month! This is usually the “rainy” season – though I use that term loosely – but this has been more rain than I’ve seen in my 7+ years in California.

For the state, this is good news! California’s reservoirs are swelling for the first time in half a decade, and the drought we’ve been in for years might be over if Mother Nature keeps it up.

With all of the rain lately, a few things have been happening in my world.

For one, my dog has been super whiny and energetic. She literally does sprints around the house when it’s raining out, and cries at the door yet doesn’t want to go outside and get wet… not that I blame her, I’ve been missing our outdoor workouts too.

Secondly, my backyard has been getting a little out of control. A few of my trees were close to falling over last week due to flooded soil and strong winds, and we did our best to temporarily secure them. My pool looks like it may overflow with a few more big rain storms, and I have about an entire tree’s worth of leaves in there. There are also a ton of oranges that have fallen off my front yard tree and gotten smushed in my driveway. Now you guys know a few of the things on my to-do list to take care of this weekend! 

And third, I’ve been obsessed with eating soup. There’s nothing better on a chilly, rainy day than a big bowl of healthy, hearty soup with a hunk of fresh bread. Add a fire crackling + hit play on a good movie, and that’s my idea of a perfect night in.

I realized that I haven’t posted any soup recipes this winter yet, and knew that had to change this month.

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The Best of 2016: Favorite Recipes, Workouts, Adventures & More

Happy New Year!

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I hope that 2017 is off to a great start for you. I’m back in California after a week and a half on the east coast for holiday vacation, and ready to see what wonderful things this year has in store for me. Since I love to reflect on the positives of the year at the start of a new one, today we’re looking back at my 2016 favorites!

Recipes. When I think about favorite recipe posts, what pops into my mind are the recipes that I shared with loved ones, made numerous times and couldn’t get enough of! My top 5 recipes of 2016 that were popular on the blog are…

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Mini Pretzel Twists with Honey Mustard Dipping Sauce. I had a thing for soft pretzels in 2016! 

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Mediterranean Feta & Lemon Hummus Dip. After creating this dip for a health coaching event, I made it several more times throughout the year. I love Mediterranean ingredients like artichoke hearts, cherry tomatoes & feta cheese! 

Moving onto the sweeter side of things, these were my favorite healthy snacks/desserts of the year (all vegan + gluten free!):

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Chocolate Peanut Butter Brown Rice Crispy Squares. I like to think of these as a more wholesome, adult version of those blue wrapper rice crispy treats we’re all familiar with!  

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No-Bake Chocolate Peanut Butter Banana Cookies. Because the chocolate + peanut butter combo has my heart every year. 

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Peppermint Chocolate Chip Snack Bites. I‘ve been obsessed with all things peppermint this winter! 

Travel. I got to do some awesome traveling in 2016! Here are my favorite adventures of the year:

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Visiting Ireland was definitely a check off of my bucket list, and it also marked the first time that I ever spent time in Europe with my family. I met them in Ireland and got to experience the country with my parents, sister, grandma, aunts, uncle, cousin, and brother during the whirlwind trip. I had the chance to visit the Cliffs of Moher, experience some awesome Irish pub nights, and ate lots of yummy vegetarian food.

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Healthy Apple Almond Crumble {vegan + gluten free}

Happy Friday!

I felt like this work week has gone by so fast – not quite as fast as last week’s three day work week, but still quick! I have a feeling that’s how the entire month of December is going to feel.

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I don’t know about you guys, but I always get in sweet tooth + baking moods on the weekends – especially in the fall and winter when it gets cooler out. One way that I satisfy it without getting off track with my daily macro and calorie goals? Baking healthy of course!

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A few of my healthy swaps are using fruit and cinnamon to naturally sweeten baked goods up, using oats instead of white flour, and including sweeteners like maple syrup instead of refined sugar. Today’s recipe includes all of those tricks!
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I first made this apple almond crumble a few months ago. The next time I made it, I tweaked a few ingredients to reach baking perfection…but for some reason I’ve been sitting on the recipe for a solid month. So here I am finally sharing it today!

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This crumble makes for a great healthy dessert or breakfast. It’d be perfect to make for family brunches this holiday season – and with no refined sugar, no dairy, and no gluten, it’s suitable for a variety of dietary preferences!

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Chocolate Cake Batter Chia Energy Bites {vegan + gf}

Energy bites are a favorite snack in my household. I’ve even turned my immediate family on the east coast onto energy bites, because I’m always whipping them up when I visit as a healthy snack to have around.cake-batter-energy-bites-1

And as a big fan of keeping things interesting in the kitchen and in life in general, I’m always coming up with new energy bite combinations. Today I’ve got a new one to share: chocolate cake batter chia energy bites!  

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Made with oats, plant-based protein powder and chia seeds, these vegan, gluten free bites pack a nutritious punch. They get their cake batter flavor thanks to the combo of cashew butter, cinnamon, vanilla and cocoa, and are sweetened with dates and maple syrup.

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They’re the perfect little bite to hold you over until a meal or give you some quick on-the-go healthy fuel.

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Pumpkin Apple Banana Muffins {vegan}

Packed with apple, pumpkin, banana and cinnamon, and free of refined sugar, these healthy vegan muffins make for a great autumn snack, small breakfast, or guilt-free dessert!
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One of my favorite September activities is apple picking. But since it’s pretty warm and summery feeling in San Diego in September, sometimes I forget that the apple orchards are ready to be visited. A few years we’ve been too late in the apple picking game and either a.) go when the orchards are pretty picked over, or b.) miss apple picking all together (like last year!). BUT NOT THIS YEAR!

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Nope, in 2016 I was on high apple picking alert! In the San Diego area, the best area to visit for apple picking is Julian – a cute little town I’ve talked about before. It’s about a 75-minute drive from my house, and it’s like a whole different world there.

It’s known for its farming, apple pies and boutique vineyards. It’s the kind of place where some of the local establishments don’t have websites. It’s country living still close to the wonderful city of San Diego, and it’s a fun little getaway spot.

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So even though it seemed early for autumn to already be here, off we went to Julian last weekend for some local apples.

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For all of you locals, the orchard I chose is called MJ Ranch – mainly because they’re organic growers, had their opening day last weekend so I knew they’d be stocked with fruit, and because they’re dog-friendly and I wanted to bring my pup along. The Visit Julian website has a good list of U-Pick orchards listed here.

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It turned out to be the best year yet that we’ve had with apple picking! The trees were lush with a variety of apples, and the farm also grows pears as well.

As you can see in the picture above, Harley made some friends at the orchard and enjoyed eating fruit from the ground (and this little girl had Harley lick the apple she was actually eating – not too sure about that!). There were lots of people there with dogs, which was fun.

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We came home with two full bags of apples ready to be eaten. It’s funny comparing local, organic apples to typical store-bought ones. They’re smaller, flawed and not perfectly shaped – just how apples were meant to be I think!

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Naturally, I had to do some sort of baking with a couple of the apples that very day.

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I had been thinking of making pumpkin banana muffins, so instead, I added some chopped apple to the mix to make it a very autumn-ish muffin recipe – using just a food processor as my mixing bowl!

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Cherry Pistachio Energy Balls [vegan, gf]

Hi friends! Today we’re talking about nuts and balls! 😉

Everyone has their go-to favorite foods that they’re constantly eating, and for me, one of those categories is nuts + nut butters. I usually eat a serving of one on the daily. Healthy fats like nuts keep my belly happy & satisfied.

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Almond butter and peanut butter are my all-time favorites, and I was pretty into cashews & cashew butter for awhile there. Somehow I tend to forget that I like pistachios too.

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Recently I was about to whip up a batch of energy balls, and instead of using my go-to nuts of choice, I decided to switch it up and break open a bag of pistachios.

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Portobello Mushroom & Asparagus Risotto [vegan + gluten free]

One great thing about having a food blog is that when I want to look up a favorite recipe or get meal planning inspiration, I often can just look it up on my blog (+ lots of my favorite food blogs!). I tend to put recipes that I constantly make on the blog. After all, this is a place where I share my passion of cooking and baking with all of you lovely people.

Every now and then, I realize that there’s a longtime favorite meal that I’ve never posted on here. This happened recently when my husband requested asparagus & mushroom risotto for dinner… and when I tried to look up the recipe, I realized it was yet to be shared.

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I first started making asparagus & portobello mushroom risotto when I found it in the Skinny Bitch cookbook probably a good 5 years ago.

At the time I was learning to cook more vegan meals, and had little idea what things like nutritional yeast and Earth Balance were. Skinny Bitch includes a couple of recipes that I’ve often made over the years.

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I’ve adapted the risotto to my taste over the years, and today I wanted to share my version of it with you!

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Chocolate Cake Batter Hemp Super Smoothie [vegan & gf] + Bob’s Red Mill Giveaway!

Hi friends!

How’s the weather by you? It’s feeling pretty hot in SoCal this week! I realize that hot is a relative term and that some might not consider 82 degrees all that hot, but the California sun is STRONG and I don’t have air conditioning in my house… (which is a pretty common thing in SoCal) so it gets toasty!

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Luckily my house has lots of ceiling fans and I have a pool (which is currently 85 degrees!) to keep me cool, but some tell-tale signs of summer lately have been: a.) the fruit in my fruit basket is ripening in the blink of an eye, b.) I took coconut oil out of my kitchen pantry to bake earlier today and it was complete liquid, c.) my plants need some extra loving to stay alive, and d.) I’m drinking smoothies like it’s my job.
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Oh smoothies, you forever have my heart. You’re refreshing, filling, healthy (mine are at least!), and you never get boring, thanks to endless options. Today I’m sharing a brand new smoothie recipe that is perfect for those that want to fuel their healthy lifestyle…but also want their smoothie to taste like dessert! (Meeeeee!) 

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Earlier this month I posted a cinnamon chai banana protein shake made with Bob’s Red Mill chai protein powder. Today, I’ve teamed up with the folks at Bob’s Red Mill to bring you another Protein Powder Nutritional Booster smoothie – along with a giveaway!

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This time, I used Bob’s Red Mill chocolate protein powder. As with all of their protein powders, the chocolate flavor offers a wholesome protein, fiber and probiotics boost. It’s made with pea protein powder, chicory root fiber, chia seeds, beneficial probiotics, and monk fruit extract for a touch of sweetness. It’s gluten free and vegan, along with being a  good source of omega-3 and  iron.

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As if the protein powder isn’t enough goodness by itself, I amped up the nutritional power in this smoothie by using omega fatty acid and protein-rich hemp hearts, heart healthy dark chocolate, potassium and manganese-rich banana, calcium & vitamin E packed almond milk, and my forever love, peanut butter.

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The addition of vanilla, cocoa, and cinnamon gives this smoothie a cake batter taste. I won’t lie, it’s pretty awesome!

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