This is clearly the best banana bread recipe! all compared!
Flour (2 cups) (I used an organic spell flour this time)
Baking powder (1tsp)
Baking Soda (1tsp)
Bananas (2 cups) about 4 smash bananas
brow sugar or other sugar (2/3 cup)
Vanilla (1 tsp)
Canola oil (1/4 cup)
Plant milk (1/4 cup)
Flax meal (2 tbs)
Chocolate chips (1/4 cup) optional
Preheat the oven at 355 F. Mix all your wet ingredients, mix well. Then add all of your dry ingredients and mix with a wooden spoon until smooth. Also, if you want to avoid it to stick put parchment paper into a regular size rectangular loaf pan. This will avoid using oil. Put in the oven on the middle rack for 55 mins.
In Conclusion, here is a tip. When it’s ready, dry on a grill to keep it from being wet under the bead.
The best way to start you day is with a fresh squeezed juice. Cold pressed if it is available to you!
I am so proud to have partner with Monkey space retreat for their next Costa Rica retreat. we came up with this juices recipes to be used just once in a while or has a juice detox. This juices will be available at their next retreat.
Chickpea Flour, 1 tbsp (or replace with cornstarch)
vegan cheese, 4 oz or to taste. I used Daiya this time.
You will also need a pie crust for one pie. Make it or buy it! I bought mine this time.
Preheat oven at 425F (220C).
Precook your pie crust for 10 mins before adding the filling, this will make sure your quiche is not saggy. When you take the pie crust out lower the temperature to 355F
Cook Spinach and scallions (or onions) on the stove until tender. In the blender, put all the other ingredients but reserve the cheese. Blend until smooth. Transfer your tofu mixture in a bowl and add your cook spinach and scallions. Ideally, wait that your spinach cools a little. This will helps for condensation and will helps your pie not to become leeky. Then add the cheese of your choice.
Bake in the oven for 40 mins at 355F
When I made this quiche the first time I was not sure at all of what the outcome would be. To my great surprise, it was amazing!! It doesn’t taste like eggs, so keep in mind that this is different. But I am sure you will love it.
These healthy & vegan spring rolls will put a smile on everyone at the table!
They are bake NOT fried and taste amazing!
Preparation: 20 mins – Cooking time 40 Mins
Vegan – fill with veggies – healthy – freeze easy – kids friendly
Let me tell you I wasn’t sure about this recipe until I tried it. I was amazed at how crispy the spring rolls become even if they are not deep-fried. I use no more than a tablespoon of vegetable oil to cook 20 spring roll. You need to try this recipe as son as you can, the kids will love it!
a pack of 20 spring roll wrapper store-bought (I bought mine at price shopper in the vegan meat section)
green onions (i only use for decoration in the picture but you can put some inside)
sesame seed (optional)
1 teaspoon of cornstarch dissolved in an equal amount of water. (this is your glue to roll your spring rolls
1 to 2 tablespoons of vegetable oil
4 tablespoons of tamari or say sauce
4 tablespoon of maple syrop
1 clove of fresh garlic, chopped finely
a dash of siracha or another type of your choice.
Lay all your ingredients, and start rolling. (see pictures below). One important rule is to not fill the spring roll wrappers to much. And If you are having trouble wrapping, this means they are too full. Take some stuff out. In other words, make them skinnier!
Place in a pan with parchment paper and lightly oil the rolls with a brush or your finger. I just find that with the brush I need much less oil. Therefore you will have a much healthier version of spring rolls. I baked the rolls in a glass pan this time and I didn’t need parchment paper.
Bake @ 425F / 220C for 40 mins. flipping them halfway through. ** please check them and evaluate according to how your oven is cooking.
Enjoy these HEALTHY & VEGAN SPRING ROLLS my lovely health seekers!
You need to make this recipe! If you are Vegan or non vegan I promess you will love this pudding. This healthy vegan chocolate pudding will please any chocolate lover!
On top of being healthy and tasting so good you only need 5 Ingredients and 5 minutes! Isn’t this the perfect dessert or what!!
5 INGREDIENTS – VEGAN 🌱- PLANT BASED – LOW SUGAR
Preparation time : 5 mins / No Baking
1 cup of raw cashew (pre soak for at least 1 hour, ideally over night they will be tender).
5 dates (pre soak in hot water for 10-15 mins) or 1/4 cup of maple syrup. ( I mix both, this time I put 2 dates and 3 tbs of maple sugar)**.
1/2 cup of coconut cream or milk ( if you use coconut milk use a little bit less and add while mixing).
3 big tbs of cacao powder
Add everything in a blender (my pref is the Vitamix) reserve 1/2 de coconut cream of milk. Blend. Add the rest of coconut cream or milk. Keep the texture thick enough. That why you should make sure not to add to much liquid!
Once you have blended everything fill your jars and refrigerate for 1 hour. Garnish with berries or any nuts you love!
If in any case you made it to runny, you can add bananas and more cashews. And in the worse case scenario, you have yourself a really tasty chocolate smoothie!!😂
This is the perfect dessert to make last minute as long as you have the ingredients on hand of course. It is perfect for Saturday last minute pool party when your guests end up staying for dinner!! Hahaha! Ever happened to you?lol
Super simple, fast and healthy avocado and moringa Hummus.
Want to change it up from traditional Hummus? Try this new recipe I made this week! Avocado and Moringa Hummus. We eat a ton of Hummus at our house, and since I was trying to come up with a Moringa Recipe I thought Why not add it to hummus. And since my Moringa guacamole was so good and such a hit, I thought hey, why not add avocados to the mix! Therefore Avocado And Moringa Hummus was born!
That’s how this recipe was born!
Preparation time : 10 mins NO BAKING, in other words, this is a fresh summer recipe!
In a food processor, start by crushing the chickpea first for 15 sec. Then add the rest of the ingredient but not the water. Mix for 1 mins or until well mixed. You might need to stop and scrape the sides half way through. Then add the water slowly while mixing and stop when the texture is smooth.
There are many reasons to eat more fibers regularly in your diet. Above all, it keeps you healthy. So try to add a little bit more of it in your diet everyday. Chickpea is a wonderful way of doing so!
in conclusion, If you try this super easy and healthy hummus recipe, please let me know what you think. I would love to have your feedback!;)
I am convinced that the whole family will love this healthy avocado chocolate tart. I made this last night because the kids made me believe it was father’s day! haha, it’s next week! But with my crazy schedual, I didn’t even know that they were kidding. But I had to come up with a dessert and since I didn’t have much time it needed to be fast. And to had more challenge I had to work with what was in the fridge!
Lucky for me I had avocados and a left over of coconut cream !
Mix all the ingredients in a blender and mix until smooth. Refrigerate for 30 mins before you fill your pie crust. If you want healthier dessert you can also make this in individual pudding instead of a pie. And decorate with fresh berries. You could also serve this pudding as a “frosting” for my vegan chocolate muffins.
Hey my lovely HEALTH SEEKER, To continue our Cheery theme this week… These healthy chocolate cherry muffins recipe is a recipe with lots of cherries, or as much as you like and not much sugar. Only a little bit of natural sugar. It is the cherry season, and they are affordable and it is time to put them everywhere you can!
Cherries 🍒 are filled with antioxidants and only 50 calories for 100 grams!! Yééh!! They are also a good source of vitamins C & B3!
Preparation time : 10 mins Baking time: 30 mins
Start the Oven at 350 F
Dry Ingredients (mix together):
1) 2 cups Whole wheat flour regular of bread flour (or any baking flour will work);
2) 1 Tbs of baking powder;
3) 2 Tbs of freshly grounded flax seeds (there is no need to make flax egg);
4) 1/4 cup of coconut flakes;
5) 1/4 of raw sugar, cane sugar or any sugar you have really;
6) 1/4 cup of chocolate chunks;
7) 1/4 cup of chops nuts (optional) ;
8) pinch of salt;
Wet ingredients (Add to the dry ingredients):
1) 2cups of plant milk;
2) 1/2 cup of water or 1 smash banana;
3) 1/2 cup of pitted and chopped cherries (you could replace with cranberries);
4) 1/4 of maple syrup or agave syrup;
5) 2 Tbs of oil;
Mix it all together and place in a muffin pan or in silicone muffin cups. They are awesome by the way, they don’t stick and you don’t need to oil your pan. I find it easier and healthier.
Bake for 30 mins at 350 F
In conclusion, try these chocolate cherry muffins I am sure the whole family will love them. Don’t be scared to switch ingredients don’t forget that a recipe is just a guided line
Don’t be shy to contact me for any questions and please comment on these healthy chocolate cherry muffins.
A Healthy version of Cauliflower Buffalo wings. They are baked, not deep fried. You could deep fry them if you like, but honestly, I had them both ways and it is as delicious. Everything is in the sauce, Trust me!
Preparation time : 25 Mins Baking time : 40 Mins
*ALL the ingredients below are for the batter except for the cauliflower!
1 full cauliflower ( cut in florets)
3/4 cup of plant milk
1/4 cup of water
1 cup of brown rice flour (you can use just any flour that you like)
2 tbs of garlic powder
1 tbs of onion powder
1 tbs of smoke paprika
salt & pepper
1 cup of BBQ sauce (you can use store bought or follow my recipe for homemade)
BBQ Sauce (mix all the ingredients together and adjust the ingredients to taste depending if you like a sweeter or more savory BBQ sauce) If you buy one, I like Annie’s
1/2 cup of ketchup
1/4 of maple syrup
dash of liquid smoke
1 tbs of smoke paprika (or reg paprika)
1tbs of dijon mustard
dash of hot sauce (adjust if you like it hotter)
2 tbs of soy sauce
2 tbs of mirin
1 tbs of vegetable oil
salt & pepper
Turn on your oven to 450F.
To make the batter for your healthy cauliflower buffalo wings. Mix all the Batter ingredients in a bowl. Dip each floret in the batter and place them on a parchment paper. Cook the florets for 10 mins first then turn them over and cook them for another 10 mins. While this cook makes your BBQ sauce (if not store bought). After about 20 mins of cooking get the cauliflower florets out and dip them in the BBQ sauce. Cook for another 20 mins.
Serve the cauliflower wing aside some veggies, over rice or Quinoa. Anyway, you like really.!
If you would like to add a dipping sauce, I like to mix tahini with a bit of water, lemon juice, maple syrup, and hot sauce. Or you can always make a spice vegan mayo with veganaise and siracha.
In conclusion, I am convinced you will LOVE those cauliflower Buffalo wing. My whole family where crazy when I made this. They were even better than when I had them the last time in one of my favorite restaurants.
Preparation time : 10 Mins / Cooking time : 20 Mins
one Package or a whole bunch of Spinach
2 cups of whole wheat flour (can also use spelt or any type of flour)
1/4 cup of water (the quantity can vary depending on how wet your spinach are).
1 tbs of Moringa or if you use to the taste of Moringa go ahead and use 2 tbs.
Water sauter your spinach until they are tender. About 4-5 mins. Add them to the Blender with 1 or 2 tbs of water and mix until it is a pure.
In a bowl, Mix your spinach puree with 1 cup of flour and the Moringa. After well mixed, add gradually the other cup of flour and reserve some if you feel it is not needed. Then you will judge if your Dough is good looking or if you need to add a little bit of water or a little bit of flour.
Cut your dough in 8 pieces. Use a rolling pin to roll 8 rounded shape tortilla. Cook them each side for about 2 mins, or until you see some brown spot on med/high heat. Depending on the pan you will cook them in you might have to use a little bit of vegetable oil. You can test the first one if it sticks, if not you don’t have to use oil, if yes, you know what to do. In other words, use oil!
When one is done cooking, stack it on top of the last one you cook. This will give them some humidity and they will be easier to garnish. In other words, they won’t crack!
Garnish your super healthy green tortillas with anything you like. However, try to keep it healthy! hihi! In the top the picture, I garnished them with grilled veggies (red, yellow and green peppers, grilled garlic powder cauliflower, corn, black bean, and salsa. And I topped the whole thing with my version of a vegan sour cream (veganaise, lemon juice, and cucumbers). We also added spicy sauce before we dug in, we love the kick!
In conclusion, they were delicious, the whole family loves them. Even the kids!
Let me know how your healthy tacos night went, and what did you garnish them with!;)