I love the idea of veggie noodles. These are one of my favorite ways to make them as a hardcore mushroom lover. They really have a noodle-like consistency. I like adding carrots + onion, but feel free to throw in any veggies (or protein!) of your choice. I top mine off with a slightly runny egg. It’s perfection.
Makes 1 large serving
- 3.5 ounce package of enoki mushrooms
- 1/2 a small carrot, peeled like noodles
- 1/4 of a small onion, very thinly sliced (again like noodles)
- 2 Tablespoons sesame oil
- 1-2 (to taste) Tablespoons of coconut aminos (or soy sauce)
- S + P to taste
- Egg of preferred cooking method – for this dish I like over easy or poached
Trim the mushrooms + pull them apart into single pieces. If you’ve never had enoki mushrooms you’ll see what I’m talking about. They usually have a base you trim off like celery. Give them a wash. Add your oil to a non-stick pan or skillet over medium heat. Add the carrots + onion first to start to cook them down. About 1 minute or 2, then add your mushrooms. Add the coconut aminos (or soy), give it a mix + cook for another minute or so until everything has softened. Sprinkle with salt +/or pepper to taste add your egg + enjoy!
We always have bananas in our house but like most toddlers, Tristan will not touch a really ripe one. Enter me making lots of banana based snacks + desserts. This is a staple for us when zucchini starts to come into season. I use coconut oil + sugar to “healthy” it up a bit. In this recipe, I do use egg but if you’re vegan you can give a good flax egg a try (but please note I have not personally tested without a real egg).
This bread will keep a few days out then best put in the refrigerator + toasted. I love serving it with butter, hazelnut spreads or cream cheese. Yum.
Makes 1 standard loaf (I use a bread pan)
- 2 ripe bananas
- 1/3 cup coconut oil, melted
- 1/2 cup coconut sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- Pinch of salt
- 1 1/2 cups all purpose flour
- 1 small zucchini, grated (about a cup)
- 3/4 cup chocolate chips, divided into 1/2 + 1/4 cups
Preheat oven to 350 degrees. Spray a 8″x5″ (or similar size) loaf pan with oil + set aside. In a large bowl mash bananas until smooth. Stir in the melted coconut oil until smooth. Add coconut sugar, egg, vanilla, baking soda, cinnamon, salt + flour + stir until the batter is combined. Fold in the grated zucchini + 1/2 cup of chocolate chips. Pour/scoop the batter into the prepared loaf pan. Top with the remaining chocolate chips.
Bake for 50 minutes, or until toothpick inserted in center comes out clean. Let cool completely on a wire rack.
Slice + enjoy!
This is one of my favorite desserts to make for Tristan. He LOVES it. It’s perfect for summer and SO easy as you only need a blender. No ice cream maker needed. It’s vegan and oh so clean using only 4 natural ingredients.
A few notes…this is best enjoyed immediately or with in a day or so. If it sits in the freezer for longer than about two days it can get icy so be sure to put it out about an hour or so before you serve. Or just enjoy as more of an iced dessert. Another amazing option is to make these into popsicles using molds. I very highly recommend this option as well!
Makes about 1 quart of ice cream
- 1 ripe banana
- 3 cups of frozen watermelon, cubed
- 3/4 cup of canned full fat coconut milk
- Tablespoon organic maple syrup (this is optional but I recommend it for extra sweetness and creaminess… the sugars help with this)
Blend all of the ingredients above in a blender until smooth. Serve immediately! You can also freeze in popsicle molds or pint/quart containers. As another fun option I’m looking forward to exploring, you can sub the watermelon for any fruit. Tristan has requested blueberry + lime…😆
I drink a green juice almost every morning. It’s such a perfect way to get your greens in first thing. It’s hydrating, cleansing, + nourishing to our bodies. You’ll need a juicer of course. I use a Hurom + love it. Small, compact, + easy to clean but use what you have. You can also use this as a base and mix it up! I love incorporating random veggies depending on what’s in season or what I have in my fridge. I always use apple to help sweeten it up especially when I’m sharing with my three year old. A few good additional add ins: beets, kale, lime, + spinach! I use organic produce most of the time but again, do want you gotta do based on what you have available.
Makes about 36 ounces of juice
- 1 whole bunch of celery, trimmed + washed
- 1 large cucumber
- 2 small apples (or 1 large)
- 1 lemon, peeled
- 1 inch piece of fresh ginger, peeled (*optional)
Cut the produce into smaller pieces so it fits through your juicer. Juice away! I make a batch like this + store in a mason jar to last me 2-3 days.
I’m not the biggest sweets person…but I LOVE a good brownie. These aren’t something I would recommend eating every single day but they are a healthier option for all of you chocolate lovers out there. These are also perfect for whipping up with your kiddos on the weekends. I subbed in oat flour, coconut sugar, dark chocolate + cacao for a superfood boost + healthy-ish version of this indulgent treat. The flax egg is of course optional.
Makes about 10 – 12 brownies
- 160 grams of oat flour
- 1 cup unsalted organic butter, 2 sticks
- 1 cups dark chocolate chips
- 1 cup coconut sugar
- 1/2 cup light brown sugar
- 1 tablespoon vanilla extract
- 1 teaspoon sea salt
- 2 flax eggs (1 tablespoon ground flaxseed meal w/ 3 tablespoons of water) OR 2 eggs
- ⅓ cup cacao powder
- Nonstick cooking spray or oil, for greasing
Preheat the oven to 350˚F. Add the butter + dark chocolate chips to a large microwave-safe bowl. Microwave for a minute or two until melted, then let sit for 3 minutes before whisking together. Add coconut + brown sugars, vanilla, + salt. Whisk to combine. Whisk in flax eggs (or eggs) until fully combined. *Be sure to let the flax egg sit for at least 15 minutes before adding to the batter otherwise your brownies will be crumbly.
Add flour + cacao powder into the bowl + fold in with a spatula. Grease an 8-inch square baking pan (or pan of similar size) + spread the batter evenly in the pan. Bake for about 40 minutes (the brownies may still look loose until cooled). Let cool completely before cutting.
This oat milk is SO easy + insanely cost effective. You really just need natural rolled oats + water. I’ve listed my suggested add ins as well. Be sure to use very cold water so your milk doesn’t get a gelatinous texture.
Makes about 12-16 ounces
- 1 cup rolled oats
- 3 cups of very cold water
- A few dashes of cinnamon
- 1 teaspoon organic maple syrup
Other possible add ins…
- 1-2 tablespoons of cacao for a chocolate milk
- 1 teaspoon vanilla extract for a vanilla milk
- Extra maple syrup or a date if you want a sweeter milk
Blend the first four ingredients (+ any add ins) for about 30 seconds. You’ll need to strain well through a wire strainer or nut/cheese cloth. If using a strainer like I do, you will need to strain several times. You’ll also need to shake up your milk a bit before using as some settling is normal. You can store for up to 5 days in the refrigerator. Not the best for heating (e.g. hot chocolate) as it can again, become a bit gelatinous.
Pesto is one of my favorite things to make. It’s simple, versatile in ingredients as well as what you can use it for. Pesto is wonderful in pastas of course, but can also be used to top off proteins, swirled in soups, mixed in salads, or simply used as a dip for your favorite breads, chips, or crudités. I make a lot of different pestos but this one made with super healthy kale may be my best yet. This is also a great way to sneak in extra veggies for the kiddos.
Makes about 1 1/2 cups
- 2 cups fresh kale, packed, torn, stems removed (I love using tuscan kale for this but any will do)
- 1 cup fresh basil leaves, packed
- 3 cloves garlic
- 1/3 cup nutritional yeast (vegan) or parmesan
- 2/3 cup pine nuts
- The juice of half a lemon
- Olive oil to blend
- S + P to taste
Using a food processor, blend the first 6 ingredients. Slowly add olive oil until you have your preferred consistency (about 1/2 cup). Season with S+P to taste.
I love mushrooms. They are literally one of my favorite foods. This soup has SO much flavor due to the fresh herbs + coconut milk. I would have never thought to add coconut milk to a mushroom soup but the flavor is truly perfection. I like to serve this with fresh bread and/or a green salad.
Makes about 4 servings
- 1 x 10 ounce package of white mushrooms, sliced
- 1 x 10 ounce package of baby bellas, sliced
- 1 medium onion, small dice
- 1 shallot, thinly sliced
- 2 cloves garlic, rough chopped
- 1 13.5 ounce can full fat coconut milk
- A heaping T of flour
- 1/2 cup red wine
- 1 t dried oregano
- 1 t fresh thyme (about 4 sprigs)
- 1 tablespoon vegan butter
- 2 tablespoons soy sauce
- Olive oil
- S+P to taste (season well)
In a large saucepan add butter + oil over medium heat. Add garlic, shallot + onion. Season with S+P, add oregano + thyme. Cook for a few minutes until fragrant.
Add mushrooms + soy sauce. Cook covered for about 10 mins so the mushrooms can release their water.
Sprinkle w/ flour + stir to thicken. Pour in wine. Give it one more good stir + simmer for another 10 mins.
Pour in coconut milk + stir well. Taste. Season as needed. Allow this to cook for a few minutes to let the flavors meld. Remove from heat. Using a hand blender, blend about 3/4 of the soup smooth. Do a final taste + season as needed.
You would never in a million years know this soup did not contain cream. It’s super creamy + the nutritional yeast + flour gives this soup the most incredible texture. The recipe also has a boat load of fresh broccoli so you know you’re getting those greens in.
Makes about 4 servings
- 5 cups of raw broccoli, chopped
- 1 medium onion, chopped
- 4 cloves garlic, chopped
- 2 cups vegetable broth or stock
- 1 teaspoon parsley
- ½ c of nutritional yeast
- 1 tablespoon flour
- 6 ounces of full fat coconut milk
Cook garlic + onion with a little olive oil over medium heat until fragrant. Add broccoli, broth, parsley, nutritional yeast, S+P. Bring to a boil. Sprinkle flour over the broccoli + stir to combine while the pot is boiling. Reduce heat to simmer until broccoli is tender + the mixture has thickened.
Turn off heat. Mix in your coconut milk. Using a hand blender, mix to your desired consistency (I like to keep this one a little chunky). Season again with S+P and enjoy with crusty bread or croutons!
I’m a big smoothie gal…even more so now that I have a toddler + I’m constantly trying to sneak in all the veggies. This smoothie is kid friendly + filling enough for a solid breakfast. I drink this or a fresh green juice every morning. To add extra sweetness, a tablespoon of raw honey or maple syrup (or one date!) will do the trick.
1 – 16-20 oz serving
- 1 ripe banana
- 1/2 ripe avocado
- 1 cup favorite frozen fruit (I like to use mixed berries and mango)
- 1 cup raw spinach, packed
- Juice from 1 whole lemon
- 1 heaping tablespoon of vanilla almond milk yogurt
- 1 scoop green juice powder of choice (I use Sakara Life or Amazing Grass)
- Enough coconut water or regular water to blend
- *1 inch piece of raw ginger (I usually only add this in the winter + when I’m not sharing with Tristan)
Blend all ingredients until very smooth + enjoy!