• Home
  • Travel
  • Recipes
    • All Recipes
    • Sweet Recipes
    • Savory Recipes
  • About
    • Features
    • Personal Posts
  • Contact
Sincerely Tori

  • Home
  • Travel
  • Recipes
    • All Recipes
    • Sweet Recipes
    • Savory Recipes
  • About
    • Features
    • Personal Posts
  • Contact
  • Home
  • Travel
  • Recipes
    • All Recipes
    • Sweet Recipes
    • Savory Recipes
  • About
    • Features
    • Personal Posts
  • Contact

No Widgets found in the Sidebar Alt!

  • Behind the Scenes,  Personal,  Travel,  Vlogs

    Disneyland fun at Halloween Time!

    October 21, 2018

    Hey Guys! I’m finally home from traveling (for now, lol) I just had the best time in California with my family during the Halloween season. I’m not the biggest fan of Halloween tbh but all of the decor and events going on in the Disney Parks for the season were actually pretty cool. This vid is kind of a mesh of all the days of our trip because I wanted to share some of the highlights with you! (p.s. If you’re wondering why my outfits change it’s because we spent 2 days at each of the parks. 😉 )    

    read more
    Tori 0 Comments

    You May Also Like

    Gringa Makes a Wedding Cake: A Chilean Wedding Party

    January 17, 2016

    Living in Chile – Shopping in Futrono

    September 17, 2014

    Living in Chile – Volcán Calbuco Eruption

    April 23, 2015
  • Breakfast,  Dairy Free,  Dessert,  Recipe,  Vegan,  Vegetarian

    Easy Cinnamon Sweet Potato Quick Bread

    April 24, 2018

    So I realize this post is coming at you way out of season.   I’d blame it on all that time I spent living in the Southern Hem where the seasons are all switched up, but the truth is we recently got this ginormous bag of sweet potatoes and only about half of the people in my house like them. Even then, some of my family members that do like them still seem to think of them as an item reserved for eating at holidays only so that leaves only a few people to eat them. I have no problem having them all to myself basically, and this totally wouldn’t…

    read more
    Tori 0 Comments

    You May Also Like

    Madam Pomfrey’s Pumpkin Juice Smoothie (Vegan+GF)

    October 29, 2015

    4-Ingredient Peanut Butter Chocolate Cereal Bars (Vegan)

    February 2, 2018

    Blueberry Almond Streusel Crumb Muffins (Gluten Free)

    April 20, 2018
  • Dairy Free,  Dessert,  Recipe,  Vegan,  Vegetarian

    Coconut Vanilla Fluffy Bunny Ears Cupcakes (Vegan)

    March 23, 2018

    Somehow it’s approaching the end of another month again. How did that happen? Wow, is it just me or is 2018 passing lightning fast? It’s already almost the first of April you guys and coincidentally that’s also Easter Sunday this year. I’ve already ranted about my confusion over Easter’s jumping date on the calendar every year so I won’t go into that, but I am curious, are you getting sunny weather yet? I’ve heard some of my blogger friends over in Colorado and even Montana are still getting snow up in the mountains. Spring seems to be taking it’s sweet time getting here this year, at least for this area.…

    read more
    Tori 0 Comments

    You May Also Like

    Energizing Ginger Berry Maca Smoothie (Vegan+GF)

    July 27, 2018

    Whole Wheat Blueberry Pancakes

    February 13, 2017

    Sweet Potato Black Bean Street Tacos (Vegan)

    January 16, 2018
  • Dairy Free,  Dessert,  Gluten Free,  Recipe,  Vegan,  Vegetarian

    Chocolate Oats & Maple Cut-Out Cookies (Vegan+GF)

    March 9, 2018

    Easter is approaching fast isn’t it? My sis was telling me about these particular cookies that she’d gotten from a local bakery while I was away traveling. Apparently they were memorable because she still has been asking me to recreate them. The way she described them was that they’re just your basic shortbread cookie, but with that bakery vanilla flavor and a chocolate dip that makes them so good. While I’m definitely going to make her some just like that, I was inspired by her talking about it to try making a little bit of a healthier version. You know, because sweets have a time and place, but it’s good…

    read more
    Tori 0 Comments

    You May Also Like

    Cocoa Peanut Mole Jackfruit & Cilantro Orange Rice (Vegan+GF)

    September 3, 2015

    Chocolate Chip Fluffernutter Stuffed French Toast (Vegan)

    July 31, 2015

    Roasted Veggie & Quinoa Salad + Tahini Lemon Sauce (Vegan+GF)

    October 16, 2017
  • Dairy Free,  Dessert,  Recipe,  Vegan,  Vegetarian

    Easy Chocolate Drizzled Blood Orange Cream Tart (Vegan)

    February 14, 2018

    Hey from San Diego and Happy Valentine’s Day. I’m actually writing this post from one of my flights because, #bloglife, but by the time you’re reading it I’m probably chilling at the beach. We have already taken so many pictures and we haven’t even gotten there yet.   I talk about living in Chile quite a bit but as that’s where I started blogging it’s hard not to bring it up sometimes. For example, something that always impressed me during my time in South America, is how real and abundant their produce always was and I found many fruits and veggies that I’d never even heard of. Well, something I…

    read more
    Tori 0 Comments

    You May Also Like

    The Best Vegan Chunky Chocolate Chip Cookies

    April 2, 2018

    Chocolate Chunk Cookie Dough Protein Bars (Vegan+GF)

    April 5, 2018

    Asian Kale Watermelon Salad + Sesame Peanut Dressing (Vegan+GF)

    September 10, 2018
  • Dairy Free,  Dessert,  Recipe,  Vegan,  Vegetarian

    Triple Chocolate Chip Cake Ball Truffles

    January 26, 2018

    Happy weekend! Who needs some serious amounts of chocolate after this week? ???   So I remember when I was younger how much we used to make fun of everyone in the retail business and how they couldn’t seem to wait 5 minutes after one holiday before clearing the shelves of that merchandise and filling it with the paraphernalia for the next one. It was especially funny to us when the holiday happened to be one that doesn’t come with much celebrating for the general population or we didn’t know anything about the reason for it. St. Patrick’s Day, for example, was always hilarious because we didn’t know anyone of anyone…

    read more
    Tori 4 Comments

    You May Also Like

    Raspberry Chocolate Chip Crunchy PB&J Bars (Vegan)

    April 9, 2015

    Chocolate Dipped Peanut Butter Protein Bars (Vegan+GF)

    September 30, 2015

    Edible Gifting Week #4: Dark Chocolate, Cranberry, & Pistachio Granola

    December 3, 2015
  • Dairy Free,  Dessert,  Recipe,  Vegan,  Vegetarian

    Dark Chocolate Coated Christmas Tree Cakes

    December 22, 2017

    I know, Christmas is so close! I guess you could say it’s a bit late to be posting a recipe for the holiday but I say you can never be to late for chocolate. So it’s been pretty quiet around here recently, hasn’t it? The thing is, I’ve sort of been taking a bit of a mindful step away from all things internet and social media related over the past few weeks so I could focus on real life things like family, Christmas shopping, side projects, and plans for next year. What have you guys been up to? I honestly have no idea what to expect of next year for…

    read more
    Tori 0 Comments

    You May Also Like

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

    February 29, 2016

    Basic Vanilla & Cinnamon Granola Clusters (Vegan+GF)

    September 20, 2017

    Roasted Purple Potatoes & Green Beans

    March 29, 2018
 Older Posts
Food Advertising by logo

Instagram

  • It's been a while since I've shared a post on here and it's also been a while since I've been in the kitchen to create a new recipe. Hey, but I figured it's never a bad time to reshare an old favorite recipe. This healthy cookie dough isn't exactly old considering it's the last fresh recipe I added to the blog, but if you're a fellow cookie dough addicts then you'll understand. When you create a healthy version of this ultimate treat it needs to be shared! Healthy Edible Chocolate Chip Cookie Dough (Vegan+GF) Prep Time 15 minutes Servings 2 1/2 cups (about 10 servings) Ingredients 1 cup cooked and peeled white flesh yam or sweet potato (you can use any color if you don't mind changing the color of the dough) 1 1/2 cups chickpeas or white beans 1 [15 ounce] can, drained 1/4 teaspoon sea salt 1 tablespoon pure vanilla extract 1/4 cup powdered peanut butter *see note 1 cup pitted fresh medjool dates **see note 1/2 cup dairy free semi-sweet chocolate chips ***see note Instructions (If using dried dates) In a bowl, cover the dates with 1/3 cup water. Let this sit for at least 8 hours. Then add all ingredients (including the dates’ soaking liquid). If using fresh dates add all the ingredients except chocolate chips, to a food processor (a blender might work but I've found it very difficult to get the consistency right) and process until very smooth. Stir in chocolate chips (or desired add-ins and enjoy This is great as is with a spoon, served as a dip with fruit, or even as a spread on waffles, toast or pancakes. Recipe Notes *If you want to keep this recipe sugar free be sure to use a brand of powdered peanut butter that doesn't add sugar. If you don't mind making this recipe higher in fat then it's super delicious to use real nut butter instead. Any kind will work but my favorite is cashew butter for this recipe. **If you can't find fresh dates dried will work you need 3/4 cup and you need to soak them (see instructions) ***If chocolate chips don't fit in you diet needs then other options here are cacao nibs, chopped dates, raisins, nuts, etc.
  • So when I was a kid we used to always put peanut butter on our waffles before drizzling them with tons of syrup. That combo is just too good to forget. The best! That’s why I thought I’d cut down on a step and make a quick syrup from this simple duo that you can just pour over your waffles. It really isn’t a recipe, but if you didn’t grow up putting that combo on your waffles it might seem fancy. The waffles themselves are pretty basic but I’ve been playing with some different flours recently and I thought some spelt would add a little bit of wholesomeness. With me being me I couldn’t think of anything I’d rather top mine with than some fresh berries, but you can go crazy with the toppings and add whatever you want. Chocolate Spelt Waffles + Maple Nut Butter Syrup (Vegan) - recipe on the blog. :)
  • Early Springtime in North Idaho = rainy muddy days and lots of unpredictable temperatures but I'm happy to say today is a beautiful sunny day even if it's not very warm. Basically, I'll take it. . There's a really annoying sinus infection/flu that's been going around and for whatever reason it's manifesting in different symptoms for everyone. For me, I've been fighting with the strangest pain in my teeth of all places. I had no idea that sinuses could affect your mouth but apparently it's not that uncommon. Sadly I finally caved after days of throbbing and saw someone about antibiotics. Which anyone who's had to take them before knows that it's like dumping atomic bombs on your digestive system. . Of course, that means I'm now in for weeks of dealing with the aftermath of waging war on my gut flora so I'll be turning to my friends beginning with "K" kombucha, kimchi, kraut, etc..... lol, basically anything with natural probiotics. . Anyway, my tummy has been very unhappy 🤢😩😢and I've been craving only comfort foods and things that are easy to digest. I'm thinking I might make soup tonight. This Irish “Cheddar” Potato Soup (Vegan+GF) is sounding really good.🍲🥔
  • How do you all feel about carrot cake? I remember thinking it was a weird and kind of gross dessert that only old people liked. How crazy I was when I was little. Carrot cake is basically a party in a cake form. There are so many things going on in there with the coconut and nuts, and pineapple, and spices, and yum! I added plenty of coconut to the cake too because that just had to happen. Bottom line, you just have to make this for Easter. It’s the perfect way to say hello to Spring, or, like me, hello to Autumn. You’ve gotta make it! Naked Carrot Cake with Coconut Cream Frosting- recipe on the blog
  • The pistachios are back! I feel like I’ve a while without using pistachios in a recipe. By the way, happy (almost) April you guys! Wow, is the year breezing by or what? I can’t believe it’s already almost time for the season changing again. Actually, our weather has been pretty unpredictable the last few days but it looks like it'll be warming up soon. These are pretty straight forward and they’re as easy as any brownie to throw together. These are definitely what you need to make next time your sugar cravings hit. Chunky Dark Chocolate Coconut & Pistachio Brownies (Vegan+GF) - recipe on the blog
  • What time is it? Sushi Time! Black rice sushi to be exact.To be honest, I never acquired a taste for sushi until I was in my teens. I didn’t like the fishy taste of the seaweed and I especially didn’t like idea of raw fish, which I like even less now. Yeah, you won’t find any raw fish recipes here on the blog but the good news is that you can still make some delicious varieties of sushi with just some good old vegetables. The recipe for this Black Rice Vegetable Sushi Rolls (Vegan+GF) is on the blog. A quick and easy veggie filled sushi recipe that you can make whenever the need for sushi arises. Mix and match the fillings with whatever veggies you like.
  • I don’t know about you guys but I can’t stand it when I find out things I’ve loved and thought were healthy are actually full of ingredients you can’t pronounce. There used to be this one brand of protein bar that I loved when I was in my preteen years and I ate them all the time. Seriously, they were so good. I’m talking creamy peanut buttery filling coated in a thick layer of chocolate. My sister and I were having a flavor flashback the other day (don’t you love those?) to our fave childhood foods and she said that I had to come up with a copycat version of these bars. I wanted to find out if there were any ingredients that I needed to try recreating them so I looked them up via the oh so helpful internet. Come to find out, the #1 ingredient is high fructose corn syrup and closely following was some other really nasty things! What!!! Obviously making homemade had to happen after that. Recipe for these Chocolate Dipped Peanut Butter Protein Bars (Vegan+GF) is on the blog.
  • Omg, I can't get over the weather and the fact that there are still patches of stubborn snow hanging on for dear life. It's been super warm for about 5 days now and before that it was full on Winter weather so I guess the weather is actually paying attention to the seasons for once, lol So I have this really big problem when I start to plan out a salad, there are no rules. Now I can see how this would be a problem in an opposite way for many people because they don’t even know where to start. For me though, I can hardly find where to stop because when I start on all the colorful veggies and toppings I just get too inspired and want to add literally EVERYTHING! Do you do that too? --Springtime Vibes Salad+Cilantro Almond Butter Dressing (Vegan+GF)-- Prep Time 15 minutes Cook Time 45 minutes Total Time 1 hour Servings 4 - 6 servings --Ingredients-- -Roasted Chickpeas & Asparagus:- 1 bunch asparagus woody stems cut off and chopped 1 15 ounce can chickpeas, rinsed and drained salt & pepper to taste 1 tablespoon olive oil -Salad:- 1 cup strawberries stemmed and sliced 2 nectarines sliced 4 cups fresh spinach leaves 1 cup miniature sweet peppers or bell pepper, seeded and sliced 1/2 medium onion diced 1/4 cup fresh cilantro finely chopped 1/3 cup slivered almonds 1/2 cup guacamole optional -Cilantro Almond Butter Dressing:- 1/4 cup fresh cilantro 3 cloves garlic 1/4 cup raw almond butter 2 tablespoons olive oil 3 tablespoons lime juice 1 1/2 tablespoons maple syrup 2 teaspoons sriracha optional 1/4 teaspoon salt 1/4 teaspoon pepper --Instructions on the blog--
  • You guys, you guys, Spring is finally here!!!!! Yesterday was a bit surreal because over the Winter we’ve accumulated about 3 feet of snow and yesterday it was as if a switch got flipped and Spring arrived. It’s all nearly gone now and what left is melting at an astonishing rate. It’s enough that my sister and I were able to bike and hike yesterday and the weather was like literal perfection! Today I posted a new recipe, Healthy Edible Chocolate Chip Cookie Dough (Vegan+GF) I know there are so many versions out there but this one is kinda unique. It uses sweet potato to add both creamy texture AND natural sweetness. There’s also no added sugars or oil in this (except the chocolate chips, but those are optional). If you are trying to cut out sugar completely or you follow a very low fat diet then something I’ve loved doing is just adding some extra chopped dates instead of the chocolate. Cacao nibs also work well.

@sincerelytoriblog

Visit Tori [Gringalicious.com]'s profile on Pinterest.
Food Advertising by logo

~Subscribe~

Enter your email address to receive notifications of new posts by email.

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Recent Posts

  • Healthy Edible Chocolate Chip Cookie Dough (Vegan+GF)
  • Acai Dragon Fruit Berry Smoothi Bowl (Vegan+GF)
  • Black Rice Vegetable Sushi Rolls (Vegan+GF)
  • Chocolate Chip French Toast Muffins (Vegan+GF)
  • Veggie Grain Bowls with Crispy “Parm” Roasted Chickpeas & Aji Ranch (Vegan+GF)
Food Advertising by logo

ABOUT ME

Popular Posts

Instagram

  • It's been a while since I've shared a post on here and it's also been a while since I've been in the kitchen to create a new recipe. Hey, but I figured it's never a bad time to reshare an old favorite recipe. This healthy cookie dough isn't exactly old considering it's the last fresh recipe I added to the blog, but if you're a fellow cookie dough addicts then you'll understand. When you create a healthy version of this ultimate treat it needs to be shared! Healthy Edible Chocolate Chip Cookie Dough (Vegan+GF) Prep Time 15 minutes Servings 2 1/2 cups (about 10 servings) Ingredients 1 cup cooked and peeled white flesh yam or sweet potato (you can use any color if you don't mind changing the color of the dough) 1 1/2 cups chickpeas or white beans 1 [15 ounce] can, drained 1/4 teaspoon sea salt 1 tablespoon pure vanilla extract 1/4 cup powdered peanut butter *see note 1 cup pitted fresh medjool dates **see note 1/2 cup dairy free semi-sweet chocolate chips ***see note Instructions (If using dried dates) In a bowl, cover the dates with 1/3 cup water. Let this sit for at least 8 hours. Then add all ingredients (including the dates’ soaking liquid). If using fresh dates add all the ingredients except chocolate chips, to a food processor (a blender might work but I've found it very difficult to get the consistency right) and process until very smooth. Stir in chocolate chips (or desired add-ins and enjoy This is great as is with a spoon, served as a dip with fruit, or even as a spread on waffles, toast or pancakes. Recipe Notes *If you want to keep this recipe sugar free be sure to use a brand of powdered peanut butter that doesn't add sugar. If you don't mind making this recipe higher in fat then it's super delicious to use real nut butter instead. Any kind will work but my favorite is cashew butter for this recipe. **If you can't find fresh dates dried will work you need 3/4 cup and you need to soak them (see instructions) ***If chocolate chips don't fit in you diet needs then other options here are cacao nibs, chopped dates, raisins, nuts, etc.
  • So when I was a kid we used to always put peanut butter on our waffles before drizzling them with tons of syrup. That combo is just too good to forget. The best! That’s why I thought I’d cut down on a step and make a quick syrup from this simple duo that you can just pour over your waffles. It really isn’t a recipe, but if you didn’t grow up putting that combo on your waffles it might seem fancy. The waffles themselves are pretty basic but I’ve been playing with some different flours recently and I thought some spelt would add a little bit of wholesomeness. With me being me I couldn’t think of anything I’d rather top mine with than some fresh berries, but you can go crazy with the toppings and add whatever you want. Chocolate Spelt Waffles + Maple Nut Butter Syrup (Vegan) - recipe on the blog. :)
  • Early Springtime in North Idaho = rainy muddy days and lots of unpredictable temperatures but I'm happy to say today is a beautiful sunny day even if it's not very warm. Basically, I'll take it. . There's a really annoying sinus infection/flu that's been going around and for whatever reason it's manifesting in different symptoms for everyone. For me, I've been fighting with the strangest pain in my teeth of all places. I had no idea that sinuses could affect your mouth but apparently it's not that uncommon. Sadly I finally caved after days of throbbing and saw someone about antibiotics. Which anyone who's had to take them before knows that it's like dumping atomic bombs on your digestive system. . Of course, that means I'm now in for weeks of dealing with the aftermath of waging war on my gut flora so I'll be turning to my friends beginning with "K" kombucha, kimchi, kraut, etc..... lol, basically anything with natural probiotics. . Anyway, my tummy has been very unhappy 🤢😩😢and I've been craving only comfort foods and things that are easy to digest. I'm thinking I might make soup tonight. This Irish “Cheddar” Potato Soup (Vegan+GF) is sounding really good.🍲🥔
  • How do you all feel about carrot cake? I remember thinking it was a weird and kind of gross dessert that only old people liked. How crazy I was when I was little. Carrot cake is basically a party in a cake form. There are so many things going on in there with the coconut and nuts, and pineapple, and spices, and yum! I added plenty of coconut to the cake too because that just had to happen. Bottom line, you just have to make this for Easter. It’s the perfect way to say hello to Spring, or, like me, hello to Autumn. You’ve gotta make it! Naked Carrot Cake with Coconut Cream Frosting- recipe on the blog
  • The pistachios are back! I feel like I’ve a while without using pistachios in a recipe. By the way, happy (almost) April you guys! Wow, is the year breezing by or what? I can’t believe it’s already almost time for the season changing again. Actually, our weather has been pretty unpredictable the last few days but it looks like it'll be warming up soon. These are pretty straight forward and they’re as easy as any brownie to throw together. These are definitely what you need to make next time your sugar cravings hit. Chunky Dark Chocolate Coconut & Pistachio Brownies (Vegan+GF) - recipe on the blog
  • What time is it? Sushi Time! Black rice sushi to be exact.To be honest, I never acquired a taste for sushi until I was in my teens. I didn’t like the fishy taste of the seaweed and I especially didn’t like idea of raw fish, which I like even less now. Yeah, you won’t find any raw fish recipes here on the blog but the good news is that you can still make some delicious varieties of sushi with just some good old vegetables. The recipe for this Black Rice Vegetable Sushi Rolls (Vegan+GF) is on the blog. A quick and easy veggie filled sushi recipe that you can make whenever the need for sushi arises. Mix and match the fillings with whatever veggies you like.

@sincerelytoriblog

2019©
  • Home
  • Contact
  • About
  • Recipes
  • Privacy Policy
Ashe Theme by WP Royal.