Thursday, October 4, 2012


It's my birthday! Sorry I have not been posting. I have just been not wanting to post because I feel like no one is reading... which makes me not want to post... So please comment if you come one the page, and help me get viewers! Thank you!

Wednesday, September 19, 2012

Mocha Ice Cream!

I have some bad news.... Fall allergies have got me again!
I'M SICK. :(

But I also have some good news....


1 cup of unsweetened almond milk
3 stevia packs
1 tbsp cocoa powder
1 tsp coffee
pinch of salt
1 tsp vanilla extract
1 tsp vanilla syrup

Freeze all together in an ice tray, then once frozen, blend away!

Enjoy! It's only 40 calories!

Sunday, September 9, 2012

Easiest Chocolate Pudding Ever.

Hi. I am delicious chocolate pudding.
And guess what is inside of me?

1 can of pumpkin (15 g)
1/3 cup dark chocolate powder
sprinkle of salt
1/4 cup agave nectar
2 tbsp. almond milk
1 tbsp. vanilla



Saturday, September 1, 2012

Pumpkin Spice Cupcakes!

Hello there!
Today was a beautiful day! It reminded me of a fall morning! So, I thought the situation was perfect to whip out my...
Pumpkin Spice Cupcakes!

I warn you... these are not vegan. I made this for a friend. You can easily vegan-ize it though by replacing the pancake mix with flour, the cookie mix with pumpkin, and the egg with a flax egg. Sorry for the confusion.


-1/2 (about 1 1/2 cups) Betty Crocker Pumpkin Spice cookie mix
-1/4 cup Aunt Jemima Buttermilk pancake mix
-1 tsp. baking soda
-2 tsp. baking powder
-scant salt
-1 tsp. vanilla
-1/2 cup water
-1/3 cup natural applesauce
-1 large egg white
-1 tsp. lemon juice

-6 vegan marshmallows
-1/8 tsp. ginger
-1/8 tsp. nutmeg
-1/8 tsp. cinnamon
-1/16 tsp. vanilla
-1 tsp. unsweetened almond milk

1. Preheat oven to 375 degrees Fahrenheit and line 9 cupcake holders.
2. In a large bowl, combine all of the ingredients for the cupcakes. Stir until combined. Pour into the liners and bake for 16-20 minutes.
3. While baking, make the glaze by adding all of the ingredients into a microwave safe bowl, and microwave on high for about 60 seconds.
4. Stir with a spoon until a glazy texture is reached.
5. Let cupcakes cool for about 5 minutes, then add glaze.


Only 120 calories a cupcake!

Wednesday, August 29, 2012

Best Brownie Ever!

Am I crazy?
Or is it normal to OBSESS about brownies whenever I make them. When I start eating them... I just can't stop!

Ohmigosh I want one now.... Too bad I already ate them all. But with no guilt!

-1 cup black beans (cooked)
-1.5 bananas, mashed
-1/2 cup cocoa powder
-1/4 cup brown rice flour
-1/4 cup coconut flour
-1/4 cup potato starch
-1 tbsp. baking powder
-1/4 tsp. xanthan gum
-1/4 tsp. sea salt
-1/2 cup unsweetened almond milk
-2 tbsp. agave nectar syrup
-2 tsp. vanilla extract
-cooking spray

1. Preheat oven to 350 degrees Fahrenheit.
2. Lightly grease an 8x8 pan.
3. In a medium bowl, add all dry ingredients.
4. In a food processor, add the black beans, agave, mashed bananas, almond milk, and vanilla. Process until beans are evenly pureed.
5. Add dry ingredients to the food processor and pulse until mixed.
6. Pour the brownie mix into the prepared pan and bake for about 30 minutes, or until the brownie topd are firm.
7. Allow to cool before cutting.


Tuesday, August 28, 2012

Better Than Bought Double Chocolate Milk!

Today, I was superrrrrrr hungry.
Ya know? It happens.
I wanted something chocolatey.
So I created this:


-2 tbsp. Hershey's Special Dark Chocolate Powder
-2 cups Unsweetened Milk Substitute (I used coconut milk)
-1/2 cup splenda


Put in your vitamix or blender and blend away!


Only 80 calories for the whole thing!

Monday, August 27, 2012

Say Cheeze!

I had to.
When I became vegan, I knew I was going to miss one thing...

Creamy, dreamy, delicious cheesecake...



-8 oz. tofutti cream cheese
-8 oz. vegan sour cream
-6 oz. o' soy vanilla yogurt
-2/3 cup splenda
-1 flax or chia egg
-pinch of salt
-1 tbsp. vanilla extract
-2 tbsp. flour

-1 1/2 cups crushed vegan graham crackers
-2 tbsp. splenda
-pinch of salt
-4 tbsp. vegan margarine
-1 tsp. almond extract
-1 tsp. coconut extract


-1 pint strawberries
-1/3 cup sugar
-1 tsp. vanilla extract

1 spring form pan is needed for this recipe.


1. First, you want to prep your pan. To do this, you line the outside of your spring form pan with aluminum foil. This prevents water to seep into your cheesecake while is it baking in a water bath.
  2. Preheat your oven to 350 degrees Fahrenheit, with the rack in the 3rd to lowest rack in the oven. 
3. In a food processor or blender, pulse the graham crackers if not in crumbs. Then, put in a large bowl, and stir in the salt and sugar. Using your hands, stir in the melted margarine. 
4. Put all but 1/4 cup of the crust into the bottom of the spring form pan. (you save the crust just in case of any holes.) Now, place in the oven for 10 minutes. Let cool. Then, reduce oven heat to 325 degrees.
5. Place the cream cheese, sour cream, and soy yogurt into a large bowl. Mix until creamy. Add the sugar and beat until combined. Add the salt, vanilla, and flour beating after every addition. Now, add the egg re-placer, until fully incorporated. Wipe down the sides of the bowl, and remix anything if needed.
6. Place the foil wrapped spring form pan into a high sided roasting pan. Fill the pan with water until about one inch high. Pour the filling into the crust and smooth the top with a spatula. Place into the oven and cook at 325 degrees for about 50 minutes, or until slightly jiggly in the middle.
7. When the cheesecake is done, take out of the oven and let cool.
8. Meanwhile, put the pint of strawberries into a pot and let cook down with the sugar and vanilla until made until a syrup. 
9. When the cheesecake is cooled, take out of the spring form pan, and onto a serving plate. 
10. Top with the strawberry syrup.


Nutrition information is not yet available...