Tag Archives: easy

Vegan Cupcakes 2-ways

Ingredients – Peanut Butter Cupcakes:

  • 1¼ Cups All-Purpose Flour
  • ½ Cup plus ⅓ Cup Cane Sugar
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
  • 8 oz. Apple 
  • 90 g Peanut Butter Chips
  • ⅓ Cup Coconut Oil
  • 2 Tablespoons Apple Cider Vinegar

Ingredients – Strawberry Cupcakes:

  • 1¼ Cups All-Purpose Flour
  • ½ Cup plus ⅓ Cup Cane Sugar
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
  • 5 oz. Apple 
  • 3 oz. Strawberries
  • ⅓ Cup Coconut Oil
  • 2 Tablespoons Apple Cider Vinegar

Ingredients – Frosting:

  • 1 Cup Vegetable Shortening 
  • 1½ Cups Cane Sugar, powdered
  • ¼ Cup Coconut Water, as needed
  • ½ teaspoon Butter Extract
  • Sprinkles, for decoration


Preheat your oven for 350F. In a big bowl, whisk the dry ingredients together. In another bowl, mix the wet ingredients together. Then pour the wet ingredients into the dry and mix just until the batter just comes together, don’t over mix it or your cupcakes will be sad cakes. Pour into a silicone mold and evenly divide batters. Bake 18-20 minutes until the tops are slightly golden.

To make the frosting, mix all the ingredients together with a hand mixer. Wait until the cupcakes are cooled completely before frosting. Use a piping bag, a butter knife or just a plastic bag with a small hole cut in the corner to frost your cakes. Top with sprinkles for decoration.

Adapted from: The best vegan cupcakes

Pumpkin Buckwheat Waffle


  • 45 g Buckwheat Flour
  • 2 oz Pumpkin Purée 
  • 2 oz Cashew Milk
  • 1/4 tsp Baking Soda
  • 1/4 tsp Baking Powder


Combine 45 g buckwheat flour, 2 oz pumpkin purée, 2 oz cashew milk, 1/4 tsp baking soda, and 1/4 tsp baking powder. Transfer to a waffle maker and ta-da! Single serving, low calorie, sugar free, dairy free, gluten free, healthy, versatile, quick & super easy, fluffy and freaking waffle. 🙌🏻 

Serving Size: 1 waffle

Makes: 1 waffle


Strawberry Banana Protein Porridge



1 Packet Quaker Instant Cream of Wheat – Strawberries & Cream
3/4C Water
4 Large Egg Whites
1 Overripe Banana
1/4C Walden Farms Pancake Syrup


In a small pot, bring about 1/2C water to boil and add 1 packet of Quaker Instant Cream of Wheat, Strawberries & Cream flavor. In a bowl, beat 4 large egg whites with about 1/4C water. Once the cream of wheat thickens, slowly stir in the egg whites. The mixture will be very fluffy and might start sticking to the pot; stir continuously and turn down the heat. In a bowl, mash 1 overripe banana and add it cream of wheat. Stir a little and add some pancake syrup (or desired topping). This was just an experiment based on my macros (and food I had on hand) but it came out awesome! Give it a try!

Makes: 1 large bowl

Serving Size: 1 large bowl


Two Ingredient Pancakes



1/2C Old Fashioned Oats
4 Large Egg Whites
Optional: 1/2t Cinnamon


In a VitaMix, grind 1/2C old fashioned oats into a flour (add optional 1/2t cinnamon). Transfer to a bowl and beat in 4 large egg whites. You may want to thin out the batter with 1/4-1/3C water. Using a nonstick skillet (or spray with coconut oil) pour 1/3 batter and cook on medium heat. Repeat. I topped mine with a mixture of Greek yogurt + pumpkin purée + sugar free maple syrup and a sprinkle of cinnamon. The whole breakfast came out to 288 calories, 39g carbs, 3g fat, and 26g protein 👌

Strawberry Waffle Stix


6 Large Strawberries
1/2C Old Fashioned Oats
8T Lucerne – Best of the Egg Original (pasteurized whole egg product)
1/2t Cinnamon
Coconut Oil Spray

In a VitaMix, grind 1/2 old fashioned oats into a flour. Transfer to a large bowl and mix in 6 large strawberries (puree first), 8T (1/2C) liquid eggs, and 1/2t ground cinnamon. Spray a waffle maker with coconut oil before pouring on batter.  I ate the whole thing for breakfast with some Greek yogurt mixed with Truvia and vanilla extract in my tropical paradise at Lai Nani Resort.

Makes: 12 waffle sticks (2 rounds at 6 each)

Serving Size: 12 waffle sticks


Spicy Chakalaka


1/4C Vegetable Oil
200g or 7 oz (approx. 2/3C) Yellow Onion
200g or 7 oz (approx. 2/3C) Carrots
1T Fresh Ginger
10 cloves Fresh Garlic
2 Hot Chili Peppers
500g (approx 2C) Tomatoes
200g or 7 oz (approx. 2/3C) Green Bell Pepper
 200g or 7 oz (approx. 2/3C) Red Bell Pepper
3T Curry Powder
1 can Heinz – Vegetarian Baked Beans

Chop and sautee 7 oz Yellow Onion, 200g Carrots, 1T Fresh Ginger, 10 cloves Fresh Garlic, 2 Hot Chili Peppers, 500g Tomatoes, 2/3C Green Bell Pepper, 2/3C Red Bell Pepper in 1/4C vegetable oil. Add 1 can baked beans before serving. Serve with polenta (corn grits).

Makes: 8 servings

Serving Size: over 1C


Skinny Mashed Cauliflower



1 Medium Head of Cauliflower
2 oz Fresh Goat Cheese
1T Fresh Ginger
1/4C Green Onion
1C Butter Beans
1t Dried Thyme Leaves


Steam 1 medium head of cauliflower and allow to cool. Once cooled add to a VitaMix with 2 oz fresh goat cheese, 1T freshly grated ginger, 1C butter beans and blend until smooth. Transfer to a serving dish and stir in 1t dried thyme leaves. Garnish with 1/4C chopped green onion.

Makes: 6 servings

Serving Size: about 1 cup