Vegan Blueberry and Cacao Muffins

Hello Everyone! I am back with a new recipe that I am sure you will enjoy. Today I’m sharing with all of you my delicious vegan blueberry and cacao muffins. These muffins are perfect for breakfast or an on the go snack!

Ingredients:

  • 1 cup coconut flour (I use the Nutiva coconut flour)
  • 1 cup rolled oats
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 2/3 cup cacao powder (I use the Organic Traditions cacao powder)
  • 2 flax eggs (2 Tbsp  flax seed + 5 Tbsp water)
  • 1 tsp pure vanilla extract
  • 1 cup quinoa flour
  • ¾ cup apple sauce
  • ¾ cup honey
  • 2 cups fresh or frozen blueberries
  • ¼ cup coconut oil melted
  • ½ cup unsweetened shredded coconut
  • 1 banana mashed

Instructions:

  1. Preheat the oven to 375 degrees F and line 16 muffin cups
  2. Combine all dry ingredients together and mix well
  3. Prepare flax eggs in a large mixing bowl by mixing water and flaxseed meal and let rest for a few minutes
  4. Add in blueberries to dry mixture
  5. Add wet ingredients and flax eggs slowly into dry ingredients.
  6. Mix until completely combined. The mixture should not be too runny.
  7. Pour mixture into muffins cups
  8. Bake muffins for 20-24 minutes or until lightly brown from the top.

Please try this recipe out and let me know your thoughts! Eat healthy and be happy!

 

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Guacamole

Hola everyone!  Today I am going to share an authentic Mexican recipe with you called Guacamole.

Ingredients:

2 large ripe avocados mashed

1 large tomato diced

¼ of an onion diced

1 lemon

1 lime

Salt to taste

1 chile pepper

Making Guacamole:

  1. Mix avocados, tomato, onion and pepper.
  2. Squeeze lemon and lime into the above mixture.
  3. Add salt to taste.
  4. Store in fridge in an airtight container.

You can eat Guacamole with chips; use a dip with vegetables; use as a spread in sandwiches or wraps.

Please give above recipe a try and if you have any comments or questions please leave them below.

Eat healthy and be happy!

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Quinoa Salad

Quinoa is an excellent alternative to rice and is easier to cook.  It is much healthier choice as it is high in protein.  

Ingredients:

2 cups quinoa

1 cucumber

2 carrots

3 celery stalks

1 orange or red pepper

1 cup boiled chickpeas

1 cup boiled kidney beans

½ cup cranberries

½ cup chopped cilantro

4 cups of water to cook quinoa

¼ cup of homemade vinaigrette

Ingredients for Vinaigrette:

¼ cup olive oil

Juice of 3 lemons

1 ½ tsp of dry basil

Salt to taste

Black pepper to taste

Combine all the ingredients for vinaigrette in a small jar.  Close the jar and shake it well. Your vinaigrette is ready!

Making Quinoa Salad:

  1. Chop all the vegetables into bite size pieces and put aside.
  2. Boil quinoa in water for 10 min and take off the stove.  Keep it covered and leave it aside for 5 min and fluff it with fork.
  3. Add all the cute vegetables to the quinoa.
  4. Add cilantro and cranberries.
  5. Pour vinaigrette on top and mix well.
  6. Refrigerate for about 2 hours and serve it cold.

You can enjoy this quinoa salad as a snack, as full lunch or as a side with fish or chicken.  

Please try this recipe and if you have any questions or comments please leave it below. Enjoy!

Eat healthy and be happy!!

Vegan Sweet Potato Cake

This Vegan cake recipe is for my friends who are vegan and don’t consume eggs and dairy.  It is very healthy and is full of nutrients.

Ingredients:

1 ½ cups oats flour

½ cup potato starch

1 tb spoon flax seeds (egg replacer)

I tb spoon baking powder

1 tsp cinnamon

Pinch of salt

2 tb spoons raisins

2 tb spoons slivered almonds

1 ¾  cup of honey

1 large sweet potato

¼ cup oil

2 tb spoons of water

Making Vegan cake:

  1. Preheat the oven to 350 degrees.
  2. Line a cake pan with parchment paper and put it aside.
  3. In a bowl mix oats flour, potato starch, flax seeds, baking powder, cinnamon and salt.
  4. In a mixer mix honey, oil, sweet potato and water.
  5. Add the wet mixture to dry ingredients and mix well.
  6. Pour the mixture in cake pan.
  7. Bake it in the oven for 45 minutes.  Check it with fork to make sure that the cake is ready.  
  8. Once you take it out of the oven, let it cool down and then cut into desired size pieces.  Enjoy!

Please try this recipe and if you have any comments and questions, please leave them below.

Eat healthy and be happy!!

 

Vegetable Soup

During the winter season, soup is one of my family’s favorite lunch.  I always experiment with my recipes and have been able to come up with various great soup combinations.

In this recipe, I am going to share my favorite vegetarian soup with you.

Ingredients:

2 carrots cut in medium sizes

1 sweet potato cut in medium sizes

⅓ cauliflower cut

2 small cloves of garlic

½ inch piece of ginger

2 tb spoons of oil

Dry basil

Salt to taste

Black Pepper to taste

Cumin seeds

Pinch of turmeric

½ tsp of paprika

2 cups of water

Making soup:

  1. Heat oil in pressure cooker.
  2. When oil is heated, add cumin seeds.
  3. When cumin seeds starts to roast, add all vegetables, garlic and ginger and roast in oil for 3-4 minutes.
  4. Add salt, pepper, turmeric, paprika and water.
  5. Let the vegetables cook until 2 whistles of pressure cooker.
  6. After cooker simmers down, use hand blender and blend all the vegetables.  If the consistency is too thick, add some water and bring it to boil.  If the soup is watery, boil it for few minutes and bring it the required consistency.
  7. Add dry basil and serve it hot. Enjoy!

Please try this recipe and if you have any questions and comments below.

Eat healthy and be happy!