Apple & Greens Smoothie


Get the recipe here. 


Chocolate Chia Pudding

Get the recipe here


Chocolate Caramel Protein Balls

This chocolate caramel protein ball recipe will leave your taste buds happy, and as an added perk, each serving has 5 grams of protein! 


1 1/2 cup dates, chopped and pitted

1 Tbsp maple syrup

1 scoop vanilla protein powder 

2 Tbsp almonds, finely chopped

1/2 cup almond butter

1 Tbsp coconut oil

1/4 cup vegan chocolate chips

Sprinkle of salt


In a food processor, blend dates until smoothed out and starting to form a ball, scraping sides as required.

Add maple syrup, protein, one tablespoon of almonds, and almond butter.

Process until combined, scraping sides as required. Depending on how sticky your dates are, if the mixture feels too dry, add maple syrup and adjust until you have a slightly sticky consistency.

Roll into balls.

Melt coconut oil and chocolate chips then coat the balls in melted chocolate.

Spread chocolate covered balls out on a parchment paper lined baking sheet.

Top with a sprinkle of salt and remaining almonds.

Freeze for at least 30 minutes or until chocolate hardens.

Store balls in an air tight container in the freezer for up to two weeks.




4 nori sheets, cut in half

1 cup sushi rice, cooked

1 cup carrots, julienned

1 cucumber, peeled and julienned

1 cup sprouts or pea shoots

1 block firm tofu, sliced

2 Tbso sesame or grapeseed oil

Dips and Toppings:

Wasabi mayo (combine 1 tsp powdered wasabi with 1/2 cup vegan mayonnaise)

Tamari, as preferred

Sesame, as preferred

Additional veggie filling options:

Avocado, thinly sliced

Peppers, thinly sliced




Drain tofu and blot with paper towel. Slice thinly.

Heat oil in a large skillet over medium-high heat. Add tofu and cook until golden, stirring occasionally. Place on a paper towel lined plate and set aside. Like it crispy?  Follow the tofu directions here.

Cut nori sheet in half with scissors and place in the palm of your non-dominant hand, shiny side down.

Spread a bit of your cooked rice on approximately 1/4 of the sheet, on the side supported by your hand.

Place your fillings vertically along the rice.

Start folding the corner of the sheet with filling on it over the rice and filling, toward the center of the sheet.

Roll sheet into a cone shape. Wet your index finger and use it to seal the sheet. You may want to add a dollop of rice in the bottom corner to use as glue to help keep it closed.

Sprinkle open end with sesame seeds.

Serve with your choice of dips.



1 scoop Vanillaprotein powder

1 cup unsweetened Coconut Milk Beverage

1/2 cup plain non-dairy yogurt

1 cup frozen mango

1/2 tsp cardamom (no cardamom, no problem. Try cinnamon, allspice or leave it out entirely)

Optional: scoop of ice



Blend it.




1 Tbsp ground chia seed (when combined with water this will be your egg) (ground flax seed can also be used)

3 Tbsp water

1½ cup all-purpose flour or 1-to-1 all- purpose gluten-free flour mix

½ cup oats

½ tsp baking soda

½ tsp baking powder

½ tsp sea salt

¾ cup vegan butter (such as Earth Balance, soy-free)

1 cup brown sugar, packed

1 tsp vanilla

¾-1 cup vegan chocolate chips



Preheat oven to 375F.

Make chia egg by combining water and chia seeds. Set aside.

Sift together flour, oats, baking soda, baking powder and salt. Set aside.

Cream butter, sugar and vanilla.

Add chia egg.

Add dry ingredients to wet mixture.

Mix until combined.

Add chocolate chips.

Drop approximately a tablespoon (or more for a large cookie) of dough on ungreased baking sheet.

Gently press dough ball with your thumb to flatten slightly.

Cook until golden brown, approximately 9-12 minutes.

Cool for 2-5 minutes then transfer to wire rack to cool completely.



My favorite gluten-free 1-to-1 flour substitution is Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour in place of all-purpose flour.

Alternate Directions:

For crispy cookies remove oats and add 1/4 cup granulated sugar. After step 8 (mixing all ingredients), let the dough rest in the refrigerator for 30-60 minutes. Bake at 350 for 12-15 minutes.

Blueberry Buttermilk Protein Waffles



2 Tbsp apple cider vinegar

2 cups unsweetened almond milk

1 Tbsp ground flax seed

3 Tbsp water

2 cups all-purpose gluten-free flour (I used Bob's Red Mill)

1/2 tsp baking powder

1/2 cup Vanilla protein powder

1 cup dried or frozen blueberries

1/2 banana, mashed

1-2 Tbsp coconut oil, liquid

1 Tbsp sugar (omit if making pancakes)

Optional toppings: maple syrup, blueberries, and chopped walnuts



Combine apple cider vinegar and almond milk, set aside (to make buttermilk).

Make a flaxseed “egg” by combining flaxseed and water. Stir and set aside.

Combine flour, baking powder and protein powder. If making waffles, add sugar now.

In a separate bowl, combine banana, flaxseed egg, buttermilk mixture, and coconut oil (1 tablespoon for pancakes, 2 tablespoon for waffles).

Mix wet into dry ingredients, until mostly combined, then fold in blueberries (if the batter appears too thick, add more almond milk 1 tablespoon at a time. if it’s too thin add 1 tablespoon of flour at a time).

For waffles:

Preheat waffle iron.

Lightly grease waffle iron with coconut oil.

Cook waffles as per waffle iron directions (will vary depending on waffle iron).

For pancakes:

Heat pan on med heat.

Lightly grease pan with coconut oil.

Once hot, drop pancake batter onto pan.

Flip once batter is bubbly in the center, 3 minutes.

Cook until golden brown, approximately 3 minutes.

Brownie Batter Freezer Fudge


1 (15oz) can black beans, rinsed and drained (approximately 2 cups)

1/2 cup coconut oil (or 1/2 cup, room temperature vegan butter)

1/4 to 1/2 cup real maple syrup (depending on your sweet tooth)

3/4 cup cocoa powder

1/2 scoop Chocolate protein powder 

1 tsp vanilla

1/2 tsp sea salt

Optional: vegan chocolate chips and sprinkles



In a food processor blend beans, coconut oil, maple syrup, vanilla and salt until smooth.

Add cocoa powder and protein powder, blend until combined.

Optional: fold in chocolate chips and sprinkles.

Spread over 10×6 pan.

Freeze for 2 hours.

Slice into 10-12 squares. Store in freezer-safe container until ready to enjoy.

Microwave Brownie In A Mug


2 Tbsp gluten-free flour

2 Tbsp cocoa powder

2 Tbsp sugar

2 Tbsp Chocolate protein powder 

1/4 tsp sea salt

1/4 tsp baking soda

4 Tbsp Silk unsweetened almond milk

2 Tbsp coconut oil


Extra chocolate-y option: Chocolate chips and chopped walnuts

Spicy option: 1/2 tsp cayenne and 1 tsp cinnamon

Mocha option: 1 tsp ground espresso beans



Mix flour, cocoa powder, sugar, protein powder, sea salt and baking soda in a microwave-safe mug.

Add almond milk, stirring until combined.

Add coconut oil and any optional toppings.

Microwave for 1 1/2 to 2 minutes.

Allow to cool slightly.