Not really M&M cookies

The Not Really M&M Cookies

(vegan and not healthy)

2 cups of flour
1 Tbs cornstarch
½ tsp salt
1 tsp baking soda
¾ cup brown sugar
½ cup sugar
¾ “butter” (I use earth balance)
1 NOT-egg (either flax egg or the Follow your heart “eggless egg)
1 tsp vanilla
1 bag of Unreal chocolate gems (I used the peanut ones)
+ about 2 oz of dairy free mini chocolate chips

Mix flour, cornstarch, salt, baking soda in medium bowl
In separate bowl mix the sugars, add in melted butter, and “egg”. Stir well, add vanilla.
Slowly pour the dry mixture into the wet, stirring as you go.
Finally add in chocolate pieces.
Refrigerate about ½ hour until it firms up a little.
Preheat oven to 350 degrees.

On baking pan, spoon about 1 Tbs of cookie dough, leave about  2 inches between scoops (they will grow).
Bake 10 minutes, allow to cool on cooking rack.


almond butter

This is seriously one of the easiest recipes; who knew?!

The main ingredients, almonds and patience.

It started two weeks ago, when I was out at a bar for my friends birthday and someone gifted her a couple jars of almond butter. I’m thinking “Ok, I need to get to know this girl”.  We immediately hit it off and started talking about recipes! She ensured me this was way easier than I thought.

In two weeks I’ve made at least 8 batches; altering and adding slightly different ingredients.

Here’s my favorite and most clean recipe:
2 cups of almonds
1 tsp cinnamon
1/4 tsp nutmeg
dash of Himalayan sea salt

Preheat the oven to 400 degree.
Line pan with tin foil, spread almonds out and slightly salt.
Roast for about 7 minutes in the middle of the oven.

While the almonds are still warm, place in Vitamix and start to grind.
The texture will turn from a grainy flour, then to a paste, and after a while, you’ll eventually obtain a pourable creamy butter.

This is where you need to be really patient.  It can take up to 20 minutes of just blending to reach your desired texture.  I typically run it on low, and do other things around the kitchen while I wait.

Check on it periodically to scrape down the edges and then blend some more!
Once it’s creamy: this is the point where I throw in the cinnamon and nutmeg.

Another flavor I am digging:
1 tsp cacao powder and 1/2tsp espresso powder (also top of my list)
you can also add maple syrup to sweeten it up a bit (just a tsp is plenty)

Fun Vegan Rice Crispy


Sometimes I just need a quick treat after dinner (or in the middle of the day.) Yesterday I was strolling down the cereal aisle at Trader Joe’s and stopped on a box of Rice Crispy’s. This immediately brought me back to rec. soccer, when we were rewarded with snacks after every game. I can’t even remember the last time I had a rice crispy treat, but it was most definitely store bought and individually wrapped in that shiny blue package.

Now that I’m a little older and a little wiser, I realized I could quickly whip up a healthier version to indulge on. This is probably the quickest dessert I’ve made. It’s vegan, takes about 15 minutes from start to finish and you can make them with as few as 3 ingredients!

rice.crispy3 cups of rice crispy cereal
5 oz Dandies Marshmallows
1 heaping scoop of Earth Balance

4 oz non-dairy chocolate chips
1 tsp coconut oil
Sprinkles, as many as your heart desires

To jazz it up and make extra special I topped with my favorites: chocolate and sprinkles

Melt the chocolate chips with coconut oil, stir together until smooth. Drizzle on top of entire rice crispy. Top with your favorite colorful sprinkles.

Set in refrigerator about 15 minutes to harden. Then remove, slice, and share!



PB&Chocolate Protein Shake


2 frozen bananas
2 Tbs Almond Milk (more for consistency)
1 Tbs peanut butter + 1 tsp
2 tsp cocoa powder
½ scoop Vega One Protein Power
2 tsp coconut oil, divided
1 tsp non-dairy chocolate chips

-Blend:banana, almond milk, Pb, cocoa powder and protein, until you get your desired consistency (Vitamix comes in really handy with these type of recipes)

Melt 1 tsp of chocolate with 1 tsp of coconut oil
Melt 1 tsp of Pb with 1 tsp coconut oil
Drizzle on top

Salted Carmel PB Truffles

chocolateTruffles (makes about 20 truffles )

1lb (1 ½ c.) medjool dates
2.5 Tbs coconut oil, divided
¾ tsp sea salt
½ c natural peanut butter
1 cup vegan chocolate chips

(If dates aren’t sticky and moist, soak them in water for about 10 minutes to soften, then drain)
Place dates and 1 Tbs melted coconut oil into food processer, mix well. Scrape down sides several times until mixture forms into a thick ball, add sea salt and mix once more.

-Freeze 20 minutes, using a melon scoop, form into bite-size balls, place on parchment paper and freeze again for 20-30 minutes

-melt chocolate with 1 Tbs coconut oil, immerse balls into chocolate dip, freeze again
-melt Peanut Butter with ½ Tbs coconut oil, drizzle peanut butter on truffles and sprinkle a bit of sea salt on top.

Chocolate Coconut Cream Pie


1 pie crust, or 6 mini crust (homemade or store bought)
1 can coconut cream
1 avocado, mashed
½ cup non-dairy chocolate chips
2 Tbs coconut oil
peanut butter to taste
-Melt ¼ cup of the chocolate chips with 1 Tbs. coconut oil. Repeat using remaining chocolate chips and coconut oil. Stir to create a smooth texture.

-Pour into crust and spread to create a thin layer
-Let cool, to harden
-In small bowl whip coconut cream with mashed avocado until well mixed
-Add in your desired amount of peanut butter
-Pour mouse into crust, refrigerate or freeze for a couple hours to set up.

 And sometimes, if it’s a special someone’s birthday, you can smoother it in sprinkles! 

(if you freeze, take out of freezer 5-10 minutes before you plan on serving)

Chai Chia Seed Pudding

chiaseedpudding 1½ cups almond or coconut milk
¼ cup + 2 tablespoons chia seeds
1 tablespoons pure maple syrup
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
½ tsp nutmeg

Stir all ingredients together in bowl.
Let sit in refrigerator overnight.
Top with your favorite fruit/nuts!

Mini Confetti Birthday Bundt Cake

Mini Confetti Birthday Bundt Cakebirthdaybundtcake

2 cups of all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
Zest of one lemon
1 cup of vegan butter- Earth Balance
2 flax eggs (2 Tbs ground flax + 6 Tbs warm h20- let set 5 minutes)
1 tablespoon of lemon juice
2/3 cup non-diary milk, with a splash of lemon juice
1/4 cup sprinkles

Preheat oven 350*. Spray mini Bundt cake pan, set aside.
In medium bowl mix flour, lemon zest, baking powder, salt.
In larger bowl whip the butter into the sugar. Stir in “egg” and lemon juice
Stir the flour mixture into sugar mixture until combined well. Pour in “milk”. Lastly dump in sprinkles and stir until they are spread throughout batter.

Bake 15 minutes, or until toothpick inserted comes out clean. Once cool, drizzle icing on top and add more sprinkles!

Whole Wheat Chocolate Chip Cookie Bars

maggie with cookie bars

¾ cup Earth Balance, room temperature
1 cup brown sugar
½ c. sugar
1 Flax egg (1 Tbs ground Flax + 2 Tbs warm water- let sit to set up)
1 tsp vanilla
2 cup whole wheat flour
1 tsp baking soda
½ tsp salt
As many chocolate chips as your heart desires (2 cup usually great for addicts)
1 cup chopped walnuts

-Preheat oven
-Spray 8×9 inch baking pan with baking spray
-Beat sugar and butter, until creamy
-Add “egg” and vanilla
-In separate bowl, combine flour, baking soda, salt (mix can be crumbly)
-Mix dry into wet, cup by cup, to insure mixed well
-Stir in chocolate chips and walnuts
-Press dough into pan
-Bake 25 minutes, or until top is golden brown
-Remove from oven and let cool 10 minutes
-Slice and Serve

Blackberry, Raspberry, and Strawberry Cobbler

This recipe is very similar to that of the Blueberry Tart, berryCOBLER
omit the Blueberries, instead use:

1 cup raspberries
1/2 cup blackberries
1/2 cup finely chopped strawberries

In crumble add
1/4 cup more almond flour (1 1/2 cup total)
1/2 cup oats (1 1/2 cups total)

This can also be made in a square baking pan and packed, then cut into square to enjoy!

just another day in the kitchen!
just another day in the kitchen!