I have been making Lentil Mushroom Meatballs on the reg for the last two years. After a long history with veggie burgers, I welcomed the challenge of developing a recipe for flavorful 'meat'balls. I figured it was an attainable goal since veggie burgers are one of my favorite things to eat. In the process, I found two magical ingredients that really make these AMAZEMEATLESSBALLS!!!
This recipe is late. V late. But I worked hard to perfect this ONE BOWL version of Vegan Gingerbread Cookies, and wanted to share it so that at the very least, it will be here next year and we can plan ahead! I am squeezing out every last bit of holiday cheer during these last few days of 2016, and sharing this recipe is one way I can do that! I am SOOO happy to report that no one could guess these were vegan, including my friends sweet mom. I delivered some cookies, and right before I left she complimented me on them. I told her they were vegan! She was just so shocked, because she has never had vegan desserts because when she wants dessert, she wants dessert!!!
This recipe has been my go to recipe for years!! It is super quick, easy, and nutritious! Somehow, during the last couple of months, I managed to make it even easier by straight up microwaving the sweet potato instead of roasting it.... This recipe is will be the perfect addition to your life during these next few weeks when everyone seems to have delicious holiday candy and cookies on hand.
I have been lactose intolerant since before it was a 'thing'. The older I get, the more sensitive I am to even the smallest amounts of dairy. That being said, I don't even want to eat ice cream anymore because it makes me feel so terrible. One of my goals for the summer was to perfect a recipe for vegan ice cream. After many trials and tribulations, I realized there were four major problems. SPOILER ALERT. I SOLVED THEM ALL and Roasted Banana Salted Date Caramel Swirl was born! I think this is one of the best recipes I've ever developed!
Aside from the dark chocolate Easter bunnies, Resee's peanut butter cup eggs used to be one of the most highly coveted treasures in those Easter baskets. Then, one day, I became an adult and now most sweet things that you can buy in the candy aisle make me feel terrible, and I am not even the least bit tempted to indulge. One day I was making protein bars, and then these happened. What a happy accident!! I've experimented several times, and after making these into hearts, shamrocks, and medallians, I am so proud of how this recipe turned out!
100% more delicious than Reese's peanut butter cups and probably 100% healthier too! Peanut Butter Filling: 8 ingredients, including vanilla and salt. Dark Chocolate Covering: 3 - 4, ingredients including salt.
I love to be sneaky and trick people who usually shy away from anything labeled 'vegetarian' or 'vegan' into eating exactly those kinds of things and then watching their reactions of surprise and delight.
This is a GREAT recipe for that purpose.
These bars are already healthier than your average cookie or dessert bar, but I wanted to see if I could make them even healthier by using a mix of different flours, some wheat bran, flax seed eggs, and cutting down on the sugar and coconut oil by adding dates. My thought was that I could use them on my long runs, since I had run out of Picky Bars. The second version was packed with fiber….and therefore not a good choice for before or during a workout…. Know what I’m sayin?
I finally found the perfect mix! It just happens to be gluten free, and includes the option to make them vegan/egg free.
I oscillate between feeling on the cusp of being real life adult, and therefore being ready for the responsibility of a human life, and still feeling like a tween. Read on for evidence...
One thing I have improved on over the last few years is making healthy versions of my favorite desserts! I am lactose intolerant, and even though I love cheesecake, I usually end up feeling awful after eating it. The 'cheesecake' filling is thick and velvety. It is smooth and cooling to the tongue, with a slight nutty taste. It is custardy and the level of sweetness from maple syrup is perfect. The touch of lemon lends a certain tang, reminiscent of cream cheese. You will be shocked that this is dairy-free (minus the chocolate if you'd decide to use it!)!