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!