Easy, Nourishing & Delish Recipes

healthy, easy, simple and tasty recipes for busy people

vegan diet

Easy and Healthy Dessert for Breakfast: Cocoa-Dusted Cherry Polenta Breakfast Pudding

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Want a new change from your same old breakfast choices? Well God just answered your prayer with this beauty.  So rich and creamy, you will think you are eating dessert!  This polenta pudding is as easy to make as oatmeal and can satisfy a  sweet tooth in a few minutes!  You would have never thought of eating polenta at breakfast, but I promise you if you do, you will be one happy camper! 🙂

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Cocoa-Dusted Cherry Polenta Breakfast Pudding

  • 1/4 cup dry polenta
  • 1/2 cup water
  • 2 tbsp full-fat coconut milk (can add a bit more for extra creaminess)
  • 1 tsp cocoa powder
  • 1 tsp honey
  • 1 tsp crushed walnuts
  • 1/2 tsp vanilla extract
  • sprinkle of unsweetened flaked coconut
  • Cocoa-Dusted Cherries (recipe below!)

1. In a bowl, combine polenta and water

2. Microwave polenta mixture for about 1 1/2 minutes, or until the polenta absorbs all the liquid

3.Combine Polenta Mixture with coconut milk, stir well

4. Mix all remaining ingredients into the polenta pudding

5. Top with more crushed walnuts, coconut, and cocoa-dusted cherries, if desired

6. Enjoy!  

Cocoa-Dusted Cherries

  • 6 dark red/black cherries, pitted and halved
  • 1 tbsp cocoa powder

1. In a small bowl, coat cherries with cocoa powder

2. Microwave for about 1 1/2 minutes, or until hot and juicy

3. Stir into polenta pudding

4. Enjoy! 🙂  

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Health Benefits

  • 100% clean
  • All Natural
  • No preservatives
  • Non-Gmo
  • No added sugar
  • Fiber
  • Gluten-free
  • Dairy-free
  • Vegan
  • Healthy fats
  • Vitamins, minerals, antioxidants
  • Protein
  • Low Glycemic Carbs

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Easy Vegan Dessert: Healthy Raw Chocolate-Coconut Macaroon Fudge

by 9 Comments

Now I have something amazing to share with you, something that is a combination of 2 amazing desserts in one wrapper, and its delicious. I am so excited to share with you my latest, and I think best (at the moment) creation, behold, Chocolate-Coconut Macaroon Fudge….. Unbelievable! I don’t know how i came up with this creation exactly, I wanted to make a raw fudge, that I did, but I felt like it needed some more UMPPPPHHHHH, so I added some UMPPPHHHH, and that UMPPPHHHH was a delicious macaroon topping on top of the already amazing chocolate-fudge! This is super-easy, like in 7 minutes you will have creamy rich chocolate fudge with a chewy, coconutty, and sweet topping that is perfection! And if you don’t believe me, I made 12 of these little babies and they were all miracously gone within 1 hour. Still can’t figure out who the culprit is here (Dad, *cough* *cough*) but anyways, I guess I should take that as a complement! Fully raw, Healthy, delicious, antioxidant packed goodness, your body and tastes buds will both love it! What more could you want!???

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Healthy Raw Chocolate-Coconut Macaroon Fudge

Fudge Layer

  • 1/4 cup coconut oil, NOT MELTED
  • 1/4 cup raw cocoa powder
  • 2 tbsp agave/maple syrup/honey

1. In a food processor/blender, blend all ingredients together until smooth

2. Divide chocolate mixture into mini muffin cups lined with mini muffin liners ( I made 12), place in the fridge for 15 minutes

Macaroon Layer

  • 1/3 cup unsweetend flaked coconut
  • 1/3 cup craisins
  • 1/4 cup cashews

1. In a food processor/blender, blend all ingredients for about 15 seconds, or until mixture forms into a sticky ball.

2. Divide macaroon mixture on top of fudge mixture and store in fridge

3. Enjoy!

Makes 12

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Health Benefits

  • Healthy Fats
  • Raw vegan
  • No added sugar
  • No preservatives
  • Non-gmo
  • 100% clean
  • All natural
  • Vitamins, Minerals, Antioxidants
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free

 

 

Super Easy Vegan Chocolate Banana Peanut Butter Granola

by 8 Comments

 

I think I just made the BEST GRANOLA KNOWN TO MAN-KIND (not to be cocky or anything)!  But seriously, chocolate + peanut butter +banana = HEAVEN!  Plus its super easy, why buy granola from the supermarket again when you can make your own with ingredients already on hand?  You can save some money and also all that added sugar and fat that comes along with it!  This is a win-win situation.  Do yourself a favor and make this NOW!

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Super Easy Vegan Chocolate Banana Peanut Butter Granola

  • 2 cups oats
  • 2 ripe bananas, mashed
  • 2 Tbsp. creamy natural peanut butter
  • 2 Tbsp. cocoa powder
  • 2 Tbsp. sunflower seeds
  • 1/4 tsp. cinnamon
  1. Preheat oven to 350 degrees.
  2. Line a cooking sheet with parchment paper and spread oats onto it. Bake them for about 10 minutes, or until they are lightly toasted.
  3. Mix remaining ingredients in a bowl.  Pour onto oats and mix until oats are fully coated.  
  4. Spread out on baking sheet and bake for 15 minutes, or until oats are crunchy.
  5. Enjoy!

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Health Benefits

  • No added sugar
  • 100% clean
  • Fiber
  • Healthy fats
  • Protein
  • Gluten-free
  • Vegan
  • All-natural
  • No preservatives

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Spinach and Garlic Potato Stuffed Portabellos

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Mushrooms are good, portabellos are even better, but stuffed portabellos are the best! These big, meaty monsters have been hanging around in my fridge for the past few days, so I decided to make something with them, something creamy, something filling, something delicious! These stuffed bundles will satisfy meat lovers and vegetarians alike! These are a wonderful and filling dinner to satisfy your nutritional needs and taste buds! Think of them like a double stuffed potato, but mushroom style! It taste like garlic mashed potatoes are stuffed into these mushrooms, creating a creamy and in-your-face flavor!

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Spinach and Garlic Potato Stuffed Portobello Mushrooms

  • 6 portabella mushrooms, stemmed and washed
  • 2 potatoes, cooked and skins peeled off
  • 1 cup spinach
  • 2 garlic cloves, chopped
  • 2 Tbsp. fresh parsley, chopped
  • salt and pepper
  • 1 small tomato, sliced
  • shredded mozzarella cheese, or vegan cheese (optional)
  1. Heat oven to 350 degrees.  Place mushrooms on cooking sheet and spray with cooking spray.  Cook for about 20-25 minutes, or until mushrooms are tender.
  2. While mushrooms are cooking, Place potatoes, spinach, garlic, parsley, salt and pepper in a food processor.  Blend for about 1 minute, or until mixture is smooth.
  3. Fill mushrooms with potato mixture and top with sliced tomatoes and cheese (if desired).
  4. Bake an additional 15 minutes.
  5. Enjoy! 

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 Health Benefits

  • Paleo
  • Vegan
  • Gluten free
  • Vitamins and minerals
  • Antioxidants
  • Low Calorie
  • No preservatives
  • Low fat
  • All-natural
  • 100% clean

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