Wednesday, November 26, 2014

Raw peanut butter 'caramel' fudge

This recipe is so simple and is a great thing to have in the freezer when you're craving something sweet, especially around the holidays. Lucuma powder is a great source of fiber, has a ton of antioxidants, helps boost your immune system, and it adds a really nice maple-caramel taste to the fugue, which pairs nicely with the creamy peanut butter. Warning: very addictive.

Note: These measurements will vary from person to person, depending on the thickness of your peanut butter. Your batter should be smooth but not extremely thin, so feel free to mess around with the proportions!

1/2 cup melted coconut oil
1/4 cup smooth peanut butter 
1/4 cup lucuma powder

Method: Simply combine all the ingredients into a bowl until smooth (see note). Pour into a dish (muffin tins work great!) and let it sit in the freezer for a few hours, then take it to cut into pieces. The fudge softens really quickly due to the coconut oil, so keep it in the freezer!

Wednesday, November 19, 2014

Pumpkin pie pancakes

That's a lotta p's. Do I make too many pumpkin recipes? Is that possible?

½ cup buckwheat flour
1 tsp baking powder
¼ tsp baking soda
2 tsp cinnamon
1 tsp ginger
½ tsp nutmeg
1 banana (mashed)
1/3 cup pumpkin puree
½ cup almond milk
2 flax eggs* (2 tbsp flax + 6 tbsp water)

Coconut oil for cooking

*To make your flax eggs, combine the flax and water and let sit in the fridge for at least thirty minutes, but preferably overnight. 

Method:  Combine all your dry ingredients in a bowl. In a separate bowl, combine your banana, pumpkin, almond milk, and flax eggs. Heat a nonstick pan over medium heat, and add a bit of coconut oil. Pour about 1/4 cup of batter onto the pan, and let cook for a minute or two, or until it begins to bubble. Flip and let cook for another minute or two on the other side. Top with fruit and hella peanut butter

Monday, November 17, 2014

Pumpkin pie oatmeal

I know, another oatmeal post. But it's a good one, I promise! This recipe is perfect for the holiday season and is a great way to sneak in a serving of pumpkin. 

1/2 cup oats
1 cup water/milk (I use half water, half milk)
1/3 cup pumpkin puree
1/2 tablespoon of cinnamon
1/2 teaspoon pumpkin pie spice
1/2 tsp vanilla extract
1 ripe banana (mashed) (you can save a few slices for the top!)

1. Bring your liquid to a boil, reduce and add your oats, pumpkin and banana.
2. Allow to sit for a few minutes, then add your spices.
3. Cook until it reaches your desired consistency, and top with fruit and lots of peanut butter

Saturday, November 15, 2014

Baked banana bread oatmeal

If you have a little extra time (and patience) in the morning, make baked oatmeal. It takes a bit more effort because of the whole pre-heating deal, but it's so worth it and it tastes like a warm dessert. This is a super basic recipe that tastes so much like banana bread that I often make it for dessert as well! 

  • 1/2 cup oats
  • 1/2 cup almond milk
  • 1 ripe banana
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/2 tsp baking powder

Yup, that's it.

1. Let the oats soak in the almond milk for about 10 minutes. This isn't necessary, but helps the texture a lot!
2. Preheat the oven to 400 degrees Fahrenheit.
3. Mash the banana (you can add a couple slices to the top), and add all the ingredients together.
4. Put the mixture into a baking dish and bake for 20 minutes (I like broiling it for a few minutes at the end to make the top crispy). Top with an excessive amount of peanut butter.


Chai pumpkin caramel bread (paleo)

This recipe screams Thanksgiving, which makes me homesick because this year, I'm away from the States for the first time in my life for Thanksgiving. Buuuut I'm loving all of the vegan restaurants in London (and I'm not even vegan). Food is probably the number one thing I'm going to miss about this city. Is that sad? Anyway, the recipe, inspired by @paleomg. It's pretty damn good, and usually isn't oval-shaped like the picture below, but there's not a bread pan in the dorm kitchen so ya gotta do what ya gotta do. The dates melt a little to make a caramel flavor. Make this and cry of joy. 

Mmmmm oval-shaped bread
  • 1 cup almond butter (or other nut butter ----> pb is amazing as well)
  • 1/2 cup pumpkin puree
  • 1 overripe banana, mashed
  • 1/4 cup honey or maple syrup (not necessary, but recommended)
  • 2 eggs, whisked
  • 1/2 cup chopped dates
  • 2 chai tea packets (take the spices out of the packets)
  • 3 tablespoons coconut flour
  • 1/2 tablespoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • pinch of sea salt 

  •  Method:

1. Preheat oven to 350 degrees Fahrenheit. 
2. Combine the almond butter, banana, pumpkin, honey, and eggs. Then add in the tea packet ingredients and mix well.
3. Add the rest of the ingredients, except for the dates and mix well again.
4. Add in the dates.
5. Grease a pan and evenly pour in the batter (parchment paper works well)
6. Bake for about 40 minutes, and let cool before devouring. 

Happy almost Thanksgiving!


Friday, November 14, 2014

Baked sweet potato fries

If you follow me on Instagram, you know that I make sweet potato fries a lot. Too much? Nahhhhhhh. Sweet potatoes are packed with vitamin A and are one of the best anti-aging foods. They're also amazing. I make them almost everyday, whether as a snack or to put them over a salad. If you want them to be crispy, cut them thin!

Baked sweet potato fries over a falafel salad


1 large sweet potato (or ten)
1/2 tablespoon of coconut oil (melted)
spice of choice (I like to use cinnamon or paprika)


1. Preheat oven to 425 degrees Fahrenheit. 
2. Peel your sweet potato, and cut it up into fry-like shapes. The easiest way to do this is by cutting in half the long way, and then cutting each half into smaller pieces.
3. Toss the fries in the melted coconut oil, and coat with your spice.
4. Array on a baking sheet, but don't overcrowd them! This will prevent them from crisping.
5. Cook for 10 minutes, flip, then cook for another 10. 
6. Broil them for two minutes at the end to make them a little bit more crunchy ;)
7. Let them cool for just a minute to allow them to crisp a little more.


Vanilla chia seed pudding

This is a really simple recipe that you can do a lot with. Chia seeds are extremely feeling and have a  great amount of omega-3's, so throw these ingredients in a jar and have this as a light breakfast or snack! 


3/4 cup almond milk (or any other milk)

3 tablespoons chia seeds
1/2 tsp vanilla
1 tsp sweetener (such as honey or maple syrup) (optional)


1. Combine all ingredients in a jar.

2. Let sit in fridge for about half an hour, allowing the chia seeds to soften.
3. Mix the ingredients again, and place back in fridge overnight.
4. Top with fruit or fruit puree, nuts, or have it plain!


Sunday, November 9, 2014

basic buckwheat pancakes

This recipe is long overdue, seeing as I make it at least once a week. Once you have this super easy recipe down, you can do so many variations! 

Basic buckwheat pancakes with raspberries and Rebel chocolate mylk on the side ;)

Yields 5-6 pancakes 


1/2 cup buckwheat flour

1 tsp baking powder
1 tsp maca or lucuma powder (not necessary, but recommended)
1 ripe banana (mashed)
1/2 cup milk 
1 tsp vanilla extract
2 flax eggs* (can sub real eggs) 
Oil (for cooking - I use coconut)


1. Combine all dry ingredients.

2. Combine all wet ingredients, add to the dry. The batter should be thick!
3. Heat a non-stick pan over medium heat, and add a little bit of oil. Add about 1/4 cup of batter to the pan, flipping it after a minute or two. Repeat until you get a stack of heaven.
4. Top with fruit, syrup, almond butter or whatever ya want!

*Note: To make your flax eggs, combine 2 tablespoons of flaxseed with 6 tablespoons of water, and keep in fridge for at least half an hour, but preferably overnight.

Pancake Sunday, ladies and gents.


Tuesday, November 4, 2014

Pumpkin mug cake (paleo and vegan version)

Ya know when you're craving something (cake) and you need it fast (three minutes)? Same. I can fix dat. 

Topped with banana "ice cream" and peanut butter

Made in three minutes, eaten in one.


1.5 TB coconut flour 
1 TB pumpkin puree
2 TB almond milk (or coconut milk)
1 tsp vanilla extract
1 teaspoon cinnamon
1/4 tsp nutmeg 
1/2 TB honey (or maple syrup if vegan)
1 egg (or 1 flax egg if vegan ---> 2 TB flax + 6 TB of water)
Optional: add in a small handful of dark chocolate chips to the batter :) they melt and it's amazing.


1.Combine all ingredients in a microwave-safe mug. 

2. Microwave for 1.5-2 minutes. 
3. Top it with banana ice cream, your favorite nut butter, repeat.