Vegan Recipes

Cinnamon Apple Noodle Breakfast Bowl with Candied Nuts

December 27, 2015 by Bethany 55 Comments

This Cinnamon Apple Noodle Breakfast Bowl with knoc your socks off! Yes I said apple noodle (that is , noodles made from apples).

Lets talk about the best tangible gift you’d ever received (because being a Christian, I would say the best intangible gift is the birth of Christ). If you asked me this question two years ago, I’d say my MacBook Pro. If you asked me when I was five, I’d say my mint-colored ferbie. Unfortunately ferbies don’t exist anymore and have been beaten out by cooler toys these days, so lets move on.

Last year when my mom asked me what I wanted, I said nothing. Ever since I grew out of my teenage years, I don’t feel the need to ask for 55 things I want for Christmas. I get so much more joy giving than receiving! However, after thinking for a few days, I realized that I was itching to make zoodle recipes after the zoodle craze had just begun.

Hence my love for this amazing hand-cranked machine begun. I love making zoodles, and gladly replace them with pasta any day. With so many zoodle recipes all over healthy blogs these days, I wanted to create a more sweet breakfast-like recipe using a spiralizer.

I always use apples in my breakfast, whether it be a yogurt parfait or oatmeal. Instead of chopping them up, I made them into noodles for fun. And instead of just sprinkling with plain nuts o top, I made candied nuts that are made in the microwave!

This breakfast bowl requires little effort and leads to a tasty and filling dish when paired with Stonyfield greek yogurt! Are you vegan or paleo? Don’t worry! You can sub coconut yogurt to enjoy this beautiful yogurt bowl! Its also gluten-free and grain-free!

Apple Noodle Breakfast Bowl

Print Recipe

Ingredients

1 apple
1/8 tsp. cinnamon
1/2 cup pomegranate arils
1/2 cup plain greek yogurt
Spiced Nuts:
1/2 Tbsp. sliced almonds
1/2 Tbsp. sunflower seeds
1/2 Tbsp/ shredded unsweetened coconut
1 tsp. coconut oil melted
1 tsp. coconut sugar
dash of ginger
dash of nutmeg
dash of cloves
dash of cinnamon

Instructions

Using a spiralizer, spiralize apples according to directions into curly noodles. Toss with cinnamon and set aside in a bowl.
Combine all ingredients for spiced nuts in a microwave-safe bowl. Microwave for 2-3 minutes, or until slightly toasted.
To assemble noodle bowl, place greek yogurt and pomegranate arils on top of apple noodles and top with spiced nuts.
Enjoy!

[Tweet “This Cinnamon Apple Zoodle Breakfast Bowl is the perfect breakfast!”]

Healthy Carrot Cake Spread {Gluten-free, Vegan, Paleo}

December 21, 2015 by Bethany And Rachel 19 Comments

This Healthy Carrot Cake Spread is the perfect spread on pancakes, waffles, toast, yogurt, ice cream or whatever your heart desires!

I was super happy and excited about the Recipe Redux theme this year:

“It’s the end of the year and we’re taking a moment to reflect – The Recipe ReDux has been around for 54 months! To celebrate, we’re playing a little party game this month: Grab your nearest cookbook and ReDux the recipe on page 54 or 154.” We can’t wait to see the books you’re cooking from these days.”

Not only did I turn to a great recipe on pg. 54 of one of my mom’s old cookbooks, but I decided to improvise and make carrot cake i a different delicious form!

Have you ever just been obsessed with a cake flavor that you wanted to make everything you eat that flavor? Well if you have, you can understand about my love for carrot cake.

Insert this carrot cake spread. YES spread. Now you can slather your carrot cake on toast, biscuits, ice cream, waffles, you name it, it will taste like carrot cake in a spreadable form!

If you need another reason to make this carrot cake butter, besides being easy to make and extremely tasty, it is paleo, gluten-free, vegan and refined sugar free.

Now you can have your cake and eat it too.

Healthy Carrot Cake Spread {Gluten-free, Vegan, Paleo}

Print Recipe

Prep Time 5

Cook Time 15

Total Time 20

Ingredients

3/4 cup finely chopped carrots I chopped them in the food processor
2 pears cored and sliced
1/2 cup Finley chopped pineapple
1 tbsp maple syrup
1/2 tsp cinnamon
dash of ground cloves
dash of nutmeg
dash of pure vanilla extract

Instructions

1. Place all ingredients in a small saucepan and place on medium-low heat for about 15-20 minutes, or until fruit is soft
2. Let butter cool and puree in a food processor/blender
3. Serve on waffles, toast, pancakes, in yogurt, ice cream or whatever your heart desires!

Adapted from HERE

Want More Healthy Fruit Butters?

Sugar-Free Pumpkin Apple Butter

Pumpkin Cranberry Butter

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No Bake Chocolate Gingerbread Almond Butter Cups {Paleo + Vegan}

December 13, 2015 by Bethany And Rachel 32 Comments

These No Bake Chocolate Gingerbread Almond Butter Cups are a seasonal take on the classic Reese’s Peanut Butter Cup. These could not be easier to make and would be a great addition to your family’s cookie tray!

Is Christmas coming all ready? I feel like I just started this semester a week ago!

Time really does fly when your ~~having fun~~ studying your bum off. At least hard work pays off (I hope!). I’m glad to be almost done and can’t wait to focus on making many more delicious recipes for you. With that said, Christmas is just around the corner and I feel like a little kid again.

I get so excited this time of year, not because of the presents but because it just seems like everyone is so happy, I blame it on the holiday desserts. Every one loves desserts and Christmas is filled with tons of desserts and desserts make people happy. Am I right or am I right?

What could make people happier that tasty homemade Chocolate Gingerbread Almond Butter Cups? It’s like your chocolate and gingerbread got married and had a baby! They are like the holiday version of a peanut butter cup, and who doesn’t love peanut butter cups?

Oh it doesn’t also hurt to mention that these Chocolate Gingerbread Almond Butter Cups are healthy, but you would never guess because they taste so decadent and delicious!

No Bake Chocolate Gingerbread Almond Butter Cups

Print Recipe

Prep Time 10

Freeze time 1 15

Total Time 1 25

Servings 8 chocolate cups

Ingredients

Chocolate
1/4 cup coconut oil. melted
2 tbsp maple syrup/honey
2 tbsp cocoa powder
Gingerbread Filling
4 tbsp almond butter (can sub in any nut butter of choice!)
2 tbsp molasses
1/4 tsp ground ginger
1/8 tsp ground cloves
1/8 tsp nutmeg

Instructions

To make chocolate, mix all ingredients together in a bowl and divide between 7 or 8 mini cupcake liners and place in the freezer until hardened, about 15 minutes
To make filling, mix all ingredients thoroughly in a small bowl and place on top of chocolate, freeze at least hour before serving
Store in fridge or freezer.

[Tweet “Delicious #healthy Chocolate Gingerbread Cups are the perfect addition to your Christmas dessert table!”]

Don’t forget to pin for later!!!

- What’s your favorite Christmas/holiday dessert?

What are you most looking forward to this Christmas?

linking up with Laura for Strange but Good!

Paleo Cranberry White Chocolate Gingerbread Mug Cake with a Lemon Glaze

December 8, 2015 by Bethany And Rachel 28 Comments

A moist Paleo Gingerbread Mug Cake studded with white chocolate chips and dried cranberries and topped off with a tangy lemon glaze all made in a matter of minutes!

People always ask us how we write the posts:

Do you take turns writing recipes?

Do you work on recipes together?

Does one write the posts and the other makes the recipes?

Well, I’m answering these questions because we never actually addressed them! We mostly take turns writing recipes, Bethany will make a recipe and I will do the same, so each recipe is mostly made by one of us.

We are a team and try to divide the duties of the blog evenly and take on different roles to keep it up and running. You may notice different styles of writing (and thats why!).

We love working together and are always helping each other come up with new ideas. Bethany is famous for making the breakfast pizzas while I specialize in mug cakes galore.

I can’t even begin to express my love for gingerbread, or mug cakes. I love both of them dearly. This mug cake is my first attempt at using cassava flour, which is now one of my favorite flours. It looks exactly like regular flour and can be subbed 1:1 in most recipes, plus it’s paleo.

This Gingerbread Mug cake is filled with so much goodness, you would never know that it’s actually good for you! It is studded with dried cranberries, white chocolate chips and topped with a tangy lemon glaze. And the best part is, it’s single serving and made in less than 2 minutes!

Paleo Cranberry White Chocolate Gingerbread Mug Cake with a Lemon Glaze

Print Recipe

Prep Time 5

Cook Time 2

Total Time 7

Servings 1 mug cake

Ingredients

Cake
3 tbsp cassava flour
1/2 tsp baking soda
1/4 tsp ground ginger
1/8 tsp ground cloves
1/8 tsp nutmeg
1 tbsp molasses
1 egg or flax egg beaten
1 tbsp unsweetened almond milk
1 tbsp dried cranberries
1 tbsp white chocolate chips
Glaze
1 tsp coconut oil melted
1/2 tbsp honey/maple syrup
1/2 tbsp unsweetened almond milk
1/2 tsp lemon juice
lemon zest

Instructions

Grease a ramekin/mug with cooking spray
Combine together flour and spices in a small bowl
Combine molasses, egg, and milk in another small bowl, add to dry ingredients and combine well
Add in cranberries and chips to batter and place batter in mug
Microwave for 1-2 minutes
Mix glaze ingredients together and pour over cake

[Tweet “#healthy White Chocolate Gingerbread Mug Cake will make your life complete!”]

Want More Gingerbread Recipes???

Gingerbread Oatmeal Brûlée

Paleo Cranberry Dark Chocolate Gingerbread Coffee Cake

Pin For Later!

Adapted from This Recipe.

Healthy Peppermint Patty Oatmeal {GF + Vegan option!}

December 6, 2015 by Bethany And Rachel 46 Comments

This healthy Peppermint Patty Oatmeal tastes like the classic candy in breakfast form! You’ll never want to skip breakfast again!

After making this oatmeal last week, I just knew I had to make another festive version for the holidays.

Don’t get me wrong, I’m all about the gingerbread right now, but Christmas just isn’t the same without the good ole’ combo of chocolate and peppermint either, aka the peppermint patty. After this post about peppermint got shared over 800,000 times last year, I knew that a peppermint recipe was the way to go. The peppermint patty has a special place in my heart because who can resist the creamy mint filling and the hard sweet dark chocolate coating, literally perfection. Also my Mom’s favorite candy is the peppermint patty and her birthday is the day after Christmas, so this is an ode to her! #bestchildaward

This Peppermint Patty Oatmeal is also an ode to you for when your struggling to get up in the morning. If you know your gonna eat this for breakfast, there is no way that you won’t jump out of the bed to eat this deliciousness for breakfast, I promise!

So enjoy your candy-like tasty, warm, unbelievably healthy, breakfast on a chilly morning while wearing fuzzy socks and sipping some hot coffee, because, doesn’t that sound like a great idea?

Healthy Peppermint Patty Oatmeal

Print Recipe

Prep Time 3

Cook Time 2

Total Time 5

Servings 1 serving

Ingredients

Oatmeal
1/2 cup oats
2 tbsp cocoa powder
1 tbsp maple syrup/honey
1/2-3/4 cup almond milk
1 tbsp chocolate chips
Peppermint "Creme"
1/4 cup plain yogurt/coconut milk yogurt
1/2 tbsp maple syrup/honey
1/8 tsp peppermint extract

Instructions

Combine all oatmeal ingredients together and cook on stove or microwave for 2 minutes
Combine "creme" ingredients and add to oatmeal

[Tweet “#healthy Peppermint Patty Oatmeal is literally perfection in bowl!”]

Want more yummy and warm Breakfasts?

Sweet Potato Spice Oatmeal

Gingerbread Oatmeal Brûlée

Pin for Later!

Chocolate peppermint or gingerbread?
What’s your favorite breakfast on a chilly morning?

linking up with Tina Muir and Confessions of a Mother Runner for Meatless Monday and Laura for Strange but Good!

Healthy Pumpkin Eggnog Latte {Paleo + Vegan}

December 2, 2015 by Bethany And Rachel 19 Comments

This Pumpkin Eggnog Latte is a delicious healthy seasonal flavored drink that is so easy-to-make and much cheaper than Starbucks!

Coffee is my favorite drink year round’ but when I see all of those seasonal flavored drinks right around October throughout December, I want to try them all! Some of my favorite drinks include a Pumpkin Spice Latte and Eggnog Latte from Starbucks.

As good as these drinks are, they are way too expensive for my daily fix and the ingredient list is way too long and filled with things i’ve never heard of.

No need to worry though, I’ve come up with a completely healthy, quick, cheap and incredibly easy version to make in the comfort of your own home that combines my two favorite lattes in one!

This version is also dairy-free, gluten-free, vegan, paleo and refined-sugar-free, which means all of the yumminess and dietary-restriction friendly!

This Pumpkin Eggnog Latte is guaranteed to warm your heart and soul as the weather continues to get colder!

Pumpkin Egg Nog Latte

Print Recipe

Ingredients

2 cups unsweetened almond milk or coconut milk
1/4 cup pumpkin puree
2 tbsp maple syrup
1/4 tsp vanilla extract
1/8 tsp rum extract optional
3/4 tsp nutmeg
1/2 tsp cinnamon
Hot coffee

Instructions

Add all ingredients except coffee in a small sauce pan over medium heat for about 10 minutes, or until heated through and combined well
Add eggnog mixture to hot coffee and enjoy!

[Tweet “Homemade #healthy Pumpkin Eggnog Latte to warm your heart this winter!”]

Don’t forget to Pin for later!

What’s your favorite seasonal drink?

Linking up with Laura for Stange but Good!

Healthy Gingerbread Oatmeal Brûlée

November 29, 2015 by Bethany And Rachel 55 Comments

This Gingerbread Oatmeal Brûlée is a healthy and delicious breakfast that is perfect for the upcoming holidays!!

This recipe has been in my mind for a lonnnggg time now. If you’ve been following this blog for a while now, you know that dessert-like breakfast recipes are ma thang. Its my style, my swag, its how I roll.

Now that Christmas is close by, gingerbread is acceptable everywhere. Yes, gingerbread cookies are good, but its not socially acceptable to eat them for breakfast. Im mean, I wouldn’t judge ya if you did, but I would warn you that there are haters out there.

But oatmeal is socially acceptable for breakfast, so gingerbread cookie flavoring in oatmeal is socially acceptable for breakfast. Catch my drift? Even if you’re not on the same page a I am, at least you know that this breakfast recipe is gonna taste great.

And by looking at the pics you wouldn’t be able to tell its actually healthy, but I promise it is. No lying involved in this post. Your gonna love this Gingerbread Oatmeal Brûlée, I pinky-swear.

Healthy Gingerbread Oatmeal Brûlée

Print Recipe

Prep Time 2

Cook Time 3

Total Time 5

Servings 1 serving

Ingredients

1/2 cup Gluten-free oats
1/4 tsp. cinnamon
1/8 tsp. cloves
1/8 tsp.nutmeg
1/2 cup almond milk
1/2 Tbsp. molasses
1/8 tsp. vanilla extract
2 tsp. coconut sugar I used this brand

Instructions

Combine first 4 ingredients in a bowl. Mix in remaining ingredients and stir well to combine.
Place oatmeal in microwave for 2 minutes, or until done.
Preheat oven to broil (550 degrees).
Sprinkle coconut sugar on top of oatmeal.
Place oatmeal in oven for about 1 minute, or until sugar is caramelized (watch closely).
Enjoy!

Looking for more dessert-like breakfast recipes?

Cinnamon Pumpkin Oatmeal Brûlée

Chocolate Peanut Butter Oatmeal Brûlée

Dark Chocolate Orange Oatmeal Brûlée

Make sure you pin for later!

linking up with tina muir and confessions of a mother runner for meatless monday!

Linking up with Laura for strange but good!

Pumpkin S’mores Cookies {Gluten-Free + Vegan!}

November 22, 2015 by Bethany And Rachel 31 Comments

These gluten-free and vegan Pumpkin S’mores Cookies make the perfect addition to your holiday cookie tray and will instantly become your family’s favorite!

As much I love fall, I still miss a bunch of things about summer.

These things include:

The beach

Outdoor BBQ

Long bike rides along the bay

Late Night Campfires

Making S’mores

I mean I can still do these things but I’d be freezing my bum off, and freezing is a no-go for me.

Fall and summer are my two favorite seasons and my two favorite summer dessert is s’mores and my favorite fall sweet is anything containing pumpkin. So because i love those two desserts so much, i had to combine them into a delicious gluten-free and vegan cookie to satisfy my needs.

But seriously who wouldn’t want healthy pumpkin s’mores cookies with crushed graham cracker crumbs, toasty mini marshmallows and two kinds of chocolate chips? No arguments here!

Pumpkin Spice S’mores Cookies {Gluten-Free + Vegan!)

Print Recipe

Prep Time 10

Cook Time 12

Total Time 22

Servings 12 cookies

Ingredients

1.5 cups gluten-free flour
1/2 cup gluten-free graham cracker crumbs
1/2 tsp baking soda
1 tsp pumpkin pie spice
1/2 cup maple syrup
1/3 cup pumpkin puree
2 tbsp coconut oil melted
1/2 tsp vanilla extract
1/2 cup chocolate chips i used a mix of dark and semi-sweet
1/2 cup mini marshmallows

Instructions

Preheat oven to 350 and cover a baking sheet with wax paper
Mix together flour, crumbs, baking soda, and spice in a large bowl
In a small bowl, combine maple syrup, pumpkin, coconut oil and vanilla
Add wet ingredients to dry and combine well, add in chocolate chips and marshmallows
Drop cookies on baking sheet and bake for about 10-12 minutes, or until done

adapted from This Recipe by Keepin’ It Kind

[Tweet “#glutenfree #vegan Pumpkin Spice S’mores Cookies! Your two fave things combined in a magical dessert!”]

Want more Healthy Holiday Cookies???

Grain-Free Pomegranate Dark Chocolate Biscotti

Paleo Dark Chocolate Orange Cookies

Make Sure You Pin for Later!!!

What’s one thing you miss about summer?
What’s your favorite type of cookie?

linking up with Tina Muir and Confessions of a Mother Runner for meatless monday!

14 Healthy Sweet Potato Side Dish Recipes

November 20, 2015 by Bethany And Rachel 18 Comments

If your anything like me, sweet potatoes are one of your favorite sides for dinner! My favorite thing ever is to make sweet potato sides recipes. Thanksgiving and Christmas are no different. My favorite side dish is sweet potato casserole! Here are 14 Healthy Sweet Potato Side Dish recipes for you and your family to enjoy by amazing healthy food bloggers!

Cranberry Sweet Potato Salad from Athletic Avocado

Sweet Potato Spaghetti casserole from Cotter Crunch

Cinnamon and Sugar Sweet Potato Fries from the Roasted Root

Butternut Sqaush and Sweet Potato Casserole with Pecan Crumble from Making Thyme for Health

Quick Sweet Potato Apple Hash from Pancake Warriors

Spicy Spiralized Sweet Potato Fries from Strength and Sunshine

Mexican Quinoa and Sweet Potato Casserole from Sprint 2 the Table

Sweet Potato Almond Soup from Veggie Inspired Journey

Scalloped Sweet Potatoes from Food Faith Fitness

Lentil and Sweet Potato Salad from The Healthy Maven

Sweet Potato Casserole with Molasses Candied Nuts from the Organic Dietitian

Paleo Sweet Potato Stacks from A Healthy Life for Me

Cinnamon Sugar Sweet Potato Fries with Toasted Marshmallow Sauce from With Salt and Wit

Lemon Meringue Sweet Potatoes from Turnip in the Oven

Don’t forget to Pin for Later!!!

Coconut Pumpkin Breakfast Bars {Paleo, Vegan + GF}

November 18, 2015 by Bethany And Rachel 59 Comments

Need a healthy grab-n’ go breakfast? Make these delicious Coconut Pumpkin Breakfast Bars! They are paleo, vegan & made with whole foods!

These Coconut Pumpkin Breakfast Bars were originally posted in 2015…..where the heck did the time go?! It seems like only yesterday when I was photographing them and getting all excited because they were so good!

But here we are three years later with the same (slightly changed) recipe! These bars are actually our 4th most popular website on our site, which I’m totally not surprised about!

Rachel and I are die-hard pumpkin fanatics and we make recipes with it all-year round. But for everyone else’s sake, we tend to only post pumpkin recipes during fall (even though some of you probably wouldn’t mind if they were all year round).

Since making this pumpkin version, we have gone on to make a Chunky Monkey version, an AB&J version and a German Chocolate Cake version! Needless to say, we are obsessed with breakfast bars!

These breakfast bars are a great make-ahead, grab-and-go breakfast for busy weekdays. But, heck, they also make a great snack and dessert! They are also pretty simple to make!

Here are the 7 ingredients you need:

almonds ( feel free to sub in cashews)

flaked or shredded unsweetened coconut

canned pumpkin puree

almond butter or nut butter of choice (cashew butter would be a great sub!)

coconut oil

maple syrup or liquid sweetener of choice

mini dark chocolate chips (optional, but highly recommend!)

We hope you enjoy the coconut pumpkin breakfast bars as much as we do!

Paleo Pumpkin Coconut Breakfast Bars

Print Recipe

Prep Time 10

Cook Time 35

Total Time 45

Servings 9 bars

Ingredients

1.5 cup almonds or other nuts of choice (cashew, pecans or walnuts would work well)
1 cup unsweetened coconut flakes shredded coconut also works!
1/2 cup natural, smooth almond butter you can use peanut butter for a non-paleo version or other nut butter of choice (such as cashew butter)
1/2 cup canned pumpkin puree
1 tbsp coconut oil melted
2 tbsp pure maple syrup or liquid sweetener of choice
1/2 cup mini dark chocolate chips optional, but highly recommended!

Instructions

Preheat oven to 350 degrees and line an 8x8 or 9x9 pan with parchment paper or cooking spray.
Place almonds and coconut on a cooking sheet and place in oven for about 8-10 minutes, or until slightly toasted (check every few minutes so that the coconut doesn't burn!)
Add almonds and coconut to a food processor and process until it is a flour or meal-like texture. It takes about 15 seconds in a standard food processor. Make sure to keep an eye on it so it doesn't turn into a butter!
Add the coconut-almond meal to a large bowl.
In a small bowl combine almond butter, pumpkin, coconut oil and maple syrup. Add to almond - coconut mixture and combine well. Mix in the chocolate chips
Transfer the mixture to the prepared pan and press down evenly (it's easiest to use your hands). Bake for 20-25 minutes, or until done (the bars should look be golden around the edges).
Let cool and slice into about 9 bars. Drizzle melted dark chocolate on top, if desired.
Enjoy!

Vegan Recipes

Apple Noodle Breakfast Bowl

Ingredients

Instructions

Healthy Carrot Cake Spread {Gluten-free, Vegan, Paleo}

Ingredients

Instructions

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No Bake Chocolate Gingerbread Almond Butter Cups

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Instructions

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Healthy Peppermint Patty Oatmeal

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Healthy Gingerbread Oatmeal Brûlée

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Pumpkin Spice S’mores Cookies {Gluten-Free + Vegan!)

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Instructions

Want more Healthy Holiday Cookies???

Make Sure You Pin for Later!!!

Don’t forget to Pin for Later!!!

Need a healthy grab-n’ go breakfast? Make these delicious Coconut Pumpkin Breakfast Bars! They are paleo, vegan & made with whole foods!

We hope you enjoy the coconut pumpkin breakfast bars as much as we do!

Paleo Pumpkin Coconut Breakfast Bars

Ingredients

Instructions

Like This Recipe? Pin For Later!

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Post and Pictures updated 8/22/18*

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