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  • Dairy Free,  Dessert,  Recipe,  Vegan,  Vegetarian

    Chunky Dark Chocolate Coconut & Pistachio Brownies (Vegan+GF)

    February 29, 2016

    The pistachios are back! I feel like I’ve been repeating star ingredients a lot lately but pistachios are kind of new for me since we only recently found where we can buy them. Of course, they’re raw in shells so you have to crack them, and after going through the effort of shelling a bunch you feel like you should get the most out of your labor of love, you know what I mean? By the way, happy (almost) March you guys! Wow, is the year breezing by or what? I can’t believe it’s already almost time for the seasons to start changing again. Actually, our constant chilly rain the last few days…

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    Tori 7 Comments

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  • Dairy Free,  Dessert,  Recipe,  Vegan,  Vegetarian

    Holiday Cookie Week #3: Chewy Ginger Molasses Cookies (Vegan)

    December 9, 2015

    And we have more cookies…… I hope you guys aren’t minding the back to back sweets, but it is December and there are just so many cookies to be baked. I promise to post some healthier stuff come January (or possibly sooner). Maybe we’ll all go on a juice cleanse!…….Only, I just remembered, chocolate. Yeah, we’ll have like a salad and call it good. Okay, for the third cookie recipe this week I made another classic family fave. These are the like lovechild of a perfectly baked (chocolateless) chocolate chip cookie and a gingerbread man. You’ve maybe tried them before or something similar. If you haven’t though, you must. I’m…

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    Tori 2 Comments

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  • Vegetarian

    Chocolate Dipped Orange Creamsicles

    July 27, 2015

    Hmmmm, wow I have no idea how to organize the jumble of thoughts and words in my mind this morning into something readable. In fact, I’m debating whether or not I should even try because I know it probably means at least an hour of more typing and erasing everything. Mentally filtering everything you want to say when you know that anyone on the planet could potentially be reading it can be so much harder than I would have thought. Some of you might remember that I mentioned a few weeks ago about the missions group that was coming. Well, anyway, they came and it was so awesome to meet and get…

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    Tori 3 Comments

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  • Ok, this one is genuinely healthy enough that you could feel good eating it for breakfast. That’s right, ice cream that the kiddos will love and won’t know is actually healthy! Oh, oh, and even better news! It’s only got 5 ingredients! --Chocolate Chip Cookie Dough Soft Serve Nice Cream [Raw, Vegan, Gluten Free]- - Prep Time 15 minutes Servings 6 servings -Ingredients- Cookie Dough: 1 cup shelled raw cashews 1 cups pitted dates 1/8 teaspoon salt optional 2 teaspoons pure vanilla extract optional 1/4 mini chocolate chips or finely chopped dark chocolate check brands to make sure that it fits your dietary restrictions if necessary[optional] Nice Cream: 5 - 6 very ripe bananas frozen 1 cup coconut cream ice cold [not milk, see note] 1/8 teaspoon salt optional 2 teaspoons pure vanilla extract optional 1 teaspoon cinnamon optional -Instructions- Before making be sure to put your bananas and coconut cream in the freezer to make sure they are as cold as possible. (Although, don't leave the coconut cream in the freezer for more than an hour or two or it will freeze too much) Combine the cashews, date, and if using, salt and vanilla in a food processor or blender (a small one works best) and pulse together until as smooth as you'd like. I left mine a bit gritty for texture but if you'd rather, you should probably be able to get it completely pureed. Pour in chocolate chips and pulse just to combine. Now scrape the "dough" out onto a plate or cutting board and press it into a rectangular slab. Use a sharp knife to chop it into small cubes then place them in an air-tight container and freeze for at least 30 minutes. (Alternatively, if you want perfectly round balls, you can take the time to roll it by hand but the other method is faster.) Now, using the same processor (Yay, less dishes!) add your bananas, coconut cream, and if using salt, vanilla, and cinnamon. Process until smooth. Stir in cookie dough balls and serve as soon as possible. -Recipe Notes- If you can't find coconut cream you can buy full-fat coconut milk and chill it in the fridge for a few hours. Then just use the thick white cream that separates to the top and reserve the rest for another purpose
  • Now that Father's Day is behind us I'd say we can officially kick off the Summer! I know, I know, it's not technically Summer for a few more days yet but the weather is sunny and warm and it's time for all the Summer favorites! Recipe for this Strawberries+Cream Fudge Brownie Trifle is on the blog under desserts and I think it would be perfect for any Summer event you've got coming up!
  • It's a beautiful day to have a beautiful day. I hope you're having an awesome weekend so far and with father's day tomorrow I thought some of you might be needing some inspiration for what to make. I know that many of the guys in my life would absolutely love to have this recipe for dinner so I was thinking that me be the same for you. The recipe's on the blog. Just search "stuffed potatoes" Chunky Chili Stuffed Sweet Potatoes (Vegan+GF) - Nothing complements chili quite like some baked potatoes. This recipe uses sweet potatoes and leaves room for all the toppings you want to add.
  • It's starting to feel like Summer for sure and I'm so happy about all the grill-outs coming up! What are you're plans for the Summer? I'm gonna be working a lot and trying to spend as much time outside as possible. Did I mention I'm currently working at a local restaurant? I thrive off having a full schedule so I'm really excited about being busy. Anyway, since I've been so busy I've been trying to take a little time to get into meal prepping since it's such a popular thing these days. I honestly didn't think I'd be that into it, but wow was I wrong. I've absolutely loved being prepared ahead of time with healthier options ready to go whenever I need them. This recipe that I shared the other day on the blog has been a great addition to the meals I prepped for last week so I'd def recommend. Hope you're having an awesome week!
  • Hey guys, happy Monday! I hope you're off to a great start of your week so far. I've been working on a side project for a friend at a local restaurant. I'm hoping to get to help update the menu photos but for now I'm just having fun getting snaps of they're awesome menu items. This was one of the shots I took yesterday off the Moscow mule. What are you up to this week?
  • Guys, can you believe grill season is nearly upon us???? Well I certainly can’t. I had to do a double take this morning when I checked my calendar and realized we’re halfway through the year already. I don’t know about you but I think this is gonna be an awesome Summer and I’m excited! Everyone knows that no Summer would be complete without some great grill recipes and that’s where this one comes in. Find the recipe for this Sweet Hot Mustard Grilled Tofu Satay (Vegan+GF) on the blog today.
  • I'm such a fan of Asian flavors you guys. If I didn’t try to keep things interesting here I’d probably just end up sharing stir-fry recipes and sushi every single day. As it is, I think I share quite a few recipes with those flavors. When I was living in Chile I took a pasta salad to a gathering one time. It was so funny because the Chilean woman couldn’t understand that it was supposed to be served cold. In fact, they took it back into their kitchen to heat it up and serve it hot. I think my point is that we all need to stop freaking out about foods we think are strange when some cultures eat bugs, ya know? I’m just saying it could be worse than cold pasta. That said, this recipe can absolutely be served warm if you want. It’s just great cold too. I think the main reason I love it cold is for convenience sake. Especially during the hot months. It’s a great meal to prep ahead and I think the soba noodles are even better for this than other pastas because they hold their texture longer. Search for "soba noodles" on the blog for the recipe or you can find it on the recipes page.
  • Just about 24 days until it's officially Summer and I'm loving all the fruits in season right now. Of course, anyone who truly knows me knows that my all time favorite are berries of any and every variety. I especially love having them around for some fresh baking! --Blueberry Almond Streusel Crumb Muffins (Gluten Free)-- Looking for a soft and simple blueberry muffin that's healthy too? These are sweet, easy, refined sugar free, dairy free, and gluten free optional. Prep Time 10 minutes Cook Time 35 minutes Total Time 45 minutes Servings 12 muffins --Ingredients-- For The Streusel: 1/4 cup maple syrup 1/4 cup natural almond butter 1/2 cup gluten free flour mix or whole wheat flour *see note 1/2 cup rolled oats 2 tablespoons coconut oil melted 1/4 teaspoon salt 1/4 teaspoon cinnamon optional 1/3 cup slivered almond --For The Batter:-- 1/2 cup oil 1/2 cup maple syrup 1 teaspoon vanilla extract 1 teaspoon almond extract 1 1/4 cups full-fat coconut milk 2 teaspoons lemon juice or vinegar 1 tablespoon baking powder 1 teaspoon salt 2 cups gluten free flour mix or whole wheat flour 2 cups fresh blueberries 1/2 cup slivered almond --Instructions-- Preheat oven to 350 degrees F (180 C) and line a 12-count muffin tin with paper liners or grease well with oil and flour. In the bowl of a stand mixer, combine ingredients for streusel (except almonds) and beat together until it comes together into a dough. Fold in the slivered almonds and scrape into a separate bowl and set aside. Beat the oil and sugar until smooth. then add the lemon juice and coconut milk and mix until well combined. Add the almond extract, vanilla, salt, and baking powder. Mix in flour until there are no lumps. Fold in berries and slivered almonds, then divide batter into prepared pan. Now crumble the streusel topping over the muffin batter. Bake for 35 - 45 minutes, depending on your oven, until toothpick comes out clean. Remove from oven and allow to cool. When muffins are completely cool, carefully loosen from pan with a thin knife or spoon. Serve while still slightly warm or at room temp. Store in an air-tight container.
  • Anyone else feeling those summertime vibes coming on??? I'm so excited for the long days and nice evenings. I'm hoping to do some of the most sunmery things as well, like hiking, sitting around bonfires, going out with friends, and maybe even some traveling. What about you? What's your favorite thing to do in the summer?

@sincerelytoriblog

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  • Ok, this one is genuinely healthy enough that you could feel good eating it for breakfast. That’s right, ice cream that the kiddos will love and won’t know is actually healthy! Oh, oh, and even better news! It’s only got 5 ingredients! --Chocolate Chip Cookie Dough Soft Serve Nice Cream [Raw, Vegan, Gluten Free]- - Prep Time 15 minutes Servings 6 servings -Ingredients- Cookie Dough: 1 cup shelled raw cashews 1 cups pitted dates 1/8 teaspoon salt optional 2 teaspoons pure vanilla extract optional 1/4 mini chocolate chips or finely chopped dark chocolate check brands to make sure that it fits your dietary restrictions if necessary[optional] Nice Cream: 5 - 6 very ripe bananas frozen 1 cup coconut cream ice cold [not milk, see note] 1/8 teaspoon salt optional 2 teaspoons pure vanilla extract optional 1 teaspoon cinnamon optional -Instructions- Before making be sure to put your bananas and coconut cream in the freezer to make sure they are as cold as possible. (Although, don't leave the coconut cream in the freezer for more than an hour or two or it will freeze too much) Combine the cashews, date, and if using, salt and vanilla in a food processor or blender (a small one works best) and pulse together until as smooth as you'd like. I left mine a bit gritty for texture but if you'd rather, you should probably be able to get it completely pureed. Pour in chocolate chips and pulse just to combine. Now scrape the "dough" out onto a plate or cutting board and press it into a rectangular slab. Use a sharp knife to chop it into small cubes then place them in an air-tight container and freeze for at least 30 minutes. (Alternatively, if you want perfectly round balls, you can take the time to roll it by hand but the other method is faster.) Now, using the same processor (Yay, less dishes!) add your bananas, coconut cream, and if using salt, vanilla, and cinnamon. Process until smooth. Stir in cookie dough balls and serve as soon as possible. -Recipe Notes- If you can't find coconut cream you can buy full-fat coconut milk and chill it in the fridge for a few hours. Then just use the thick white cream that separates to the top and reserve the rest for another purpose
  • Now that Father's Day is behind us I'd say we can officially kick off the Summer! I know, I know, it's not technically Summer for a few more days yet but the weather is sunny and warm and it's time for all the Summer favorites! Recipe for this Strawberries+Cream Fudge Brownie Trifle is on the blog under desserts and I think it would be perfect for any Summer event you've got coming up!
  • It's a beautiful day to have a beautiful day. I hope you're having an awesome weekend so far and with father's day tomorrow I thought some of you might be needing some inspiration for what to make. I know that many of the guys in my life would absolutely love to have this recipe for dinner so I was thinking that me be the same for you. The recipe's on the blog. Just search "stuffed potatoes" Chunky Chili Stuffed Sweet Potatoes (Vegan+GF) - Nothing complements chili quite like some baked potatoes. This recipe uses sweet potatoes and leaves room for all the toppings you want to add.
  • It's starting to feel like Summer for sure and I'm so happy about all the grill-outs coming up! What are you're plans for the Summer? I'm gonna be working a lot and trying to spend as much time outside as possible. Did I mention I'm currently working at a local restaurant? I thrive off having a full schedule so I'm really excited about being busy. Anyway, since I've been so busy I've been trying to take a little time to get into meal prepping since it's such a popular thing these days. I honestly didn't think I'd be that into it, but wow was I wrong. I've absolutely loved being prepared ahead of time with healthier options ready to go whenever I need them. This recipe that I shared the other day on the blog has been a great addition to the meals I prepped for last week so I'd def recommend. Hope you're having an awesome week!
  • Hey guys, happy Monday! I hope you're off to a great start of your week so far. I've been working on a side project for a friend at a local restaurant. I'm hoping to get to help update the menu photos but for now I'm just having fun getting snaps of they're awesome menu items. This was one of the shots I took yesterday off the Moscow mule. What are you up to this week?
  • Guys, can you believe grill season is nearly upon us???? Well I certainly can’t. I had to do a double take this morning when I checked my calendar and realized we’re halfway through the year already. I don’t know about you but I think this is gonna be an awesome Summer and I’m excited! Everyone knows that no Summer would be complete without some great grill recipes and that’s where this one comes in. Find the recipe for this Sweet Hot Mustard Grilled Tofu Satay (Vegan+GF) on the blog today.

@sincerelytoriblog

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