Tag Archives: vegan

“So Delicious” Coffee Creamer


This is one of my favorite vegan products. I don’t use a lot of replacement products (as I like to call them) because they aren’t healthy. By this I mean fake meats, vegan cheese, etc. What can I say, sometimes a girl needs her coffee with cream. If I don’t have this creamer, I just use almond milk and coconut palm sugar. But I am obsessed with anything hazelnut so this is my go to coffee creamer.


Pancakes (V, GF)

This is the first gluten free vegan pancake recipe that I really love. It is sooooo easy and I have already started to play around with the basic recipe to change it up a little. I found the recipe on Tasty Kitchen (link).



  • l.5 large bananas (original calls for 2 medium)
  • 3/4 cup almond milk
  • 1 cup gluten free rolled oats
  • 1.5 teaspoons baking powder
  • 1 tablespoon ground flax
  • 1 tablespoon chia seeds
  • vegan chocolate chips
  • A few dashes of cinnamon



  1. Blend bananas and almond milk in a blender
  2. Add oats, baking powder, and cinnamon and then blend again
  3. Add flax and chia seeds and then blend for a short time just to incorporate
  4. Let sit for a couple minutes so the batter thickens
  5. Scoop out 1/4 cup of batter into a hot nonstick pan and place a few chocolate chips on tope of each
  6. Flip once bubbles start appearing in the middle (about 2 minutes on each side)
  7. Top with fruit, syrup, powdered sugar, or nut butter and serve

Makes between 8-10 pancakes 

Easy Vegan Enchiladas



  • 1 can of organic black beans (or pinto)
  • 1/2 a can of enchilada sauce
  • 1 can diced black olives
  • daiya vegan pepper jack cheese
  • 6 corn tortillas (mine are gluten free)


  1. Preheat oven to 350 degrees
  2. Drain and thoroughly rinse beans
  3. Put beans in a medium bowl and mash with a fork
  4. Stir in the olives
  5. Fill one tortilla at a time with bean and olive mixture and a sprinkle of cheeseIMG_2131
  6. Roll up and place in a baking dish (because I don’t fry the tortillas in oil like traditional enchilada recipes the tortillas might break open, microwaving the tortillas first will help with this, but I don’t mind so I skip it)
  7. After the baking dish is full, cover with enchilada sauce and sprinkle more cheese on top
  8. Cover the dish, if your baking dish doesn’t have a lid just use foilIMG_2136
  9. Bake for 15-25 minutes or until cheese is melted and sauce is bubbling


I served mine with chopped organic romaine lettuce, half an avocado, and tapatio hot sauce. So yummy!!! This is a great basic recipe that can be easily modified. I have made a larger batch using 12 tortillas, the whole can of sauce, and one can black beans and one can pinto beans, but that was when I had company… I cant eat 12 enchiladas on my own! Adding veggies, herbs, or using green enchilada sauce are easy changes to this recipe. Enjoy!


I love sandwiches


Even though Udi’s gluten free bread isn’t vegan (it contains egg), I still enjoy making a sandwiches with it every once in a while. I find it to have the best sandwich bread texture out of all the gluten free breads. I haven’t found any vegan gluten free breads yet. You could always make a wrap with a gluten free tortilla, but sometimes you just want that fluffy bread! My favorite sandwich fillings are romaine lettuce, green bell peppers, cucumber, olives, balsamic vinegar, and raw vegan garlic spread. Sooo yummy!

Banana Chocolate Smoothie


  • 1 banana
  • A handful of spinach
  • 2 tsp ground flax seeds
  • 2 tsp chia seeds
  • 1 tbsp raw almond butter
  • Chocolate almond milk
  • Ice


  1. Soak the chia seeds and ground flax in the almond milk so chia seeds become “jelly” 
  2. Put all ingredients in blender (add almond milk to blend smoothly)
  3. Blend and drink!