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Sincerely Tori

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  • Dairy Free,  Dessert,  Recipe,  Vegan,  Vegetarian

    Maple Leaf Cream Filled Sandwich Cookies (Vegan)

    October 8, 2018

    The leaves have gone from just barely hinting at color to covering the ground in nature’s confetti. Of course, Fall wouldn’t be complete without baking some treats and cookies are always a crowd favorite. So who else loves those Maple leaf cookies from Trader Joe’s? If you’ve never been to TJ’s then you may not know what I’m talking about. These cookies are a classic and have always been a favorite of my mom’s. Now, they’re not exactly health food, obviously, but balance is a good practice and this time of year just needs occasional treats. Besides, a sweet cookie to go with a warm mug of afternoon tea or…

    read more
    Tori 2 Comments

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  • Breakfast,  Dairy Free,  Gluten Free,  Recipe,  Vegan,  Vegetarian

    Oaty Pumpkin Pancakes + Maple Nut Butter Spread (Vegan+GF)

    October 6, 2018

    I’ve been really loving oats lately. During the Summer I felt like I could eat allllllll the fruit but the moment the weather shifted all I’ve wanted are warm foods. Now plain old oats can seem really boring to some people, and that’s okay. However, if you want to get the best of both worlds by eating your healthy oats and doing it in a way you love, make oatmeal pancakes! OOoooh, and add pumpkin and spice and everything nice! (Did I take that too far? yeah probably.) Not only do these have all the benefits of whole grains but they’ve also got some sneaky fruits and veggies from the…

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    Tori 21 Comments

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    September 20, 2017
  • Breakfast,  Dairy Free,  Gluten Free,  Recipe,  Snacks,  Vegan,  Vegetarian

    Crunchy Maple Cinnamon Pecan Cereal (Vegan+GF)

    July 11, 2018

    It’s another cereal recipe. What, what!   You’re probably thinking, why would you make cereal when you can just go out and buy it? Well my friend I’m so glad you asked. I am so glad you asked. Okay, I don’t know about you, but I have this major love for cereals and granola. In fact, it’s very nearly an addiction. If it’s crispy, toasty, sweet and flavorful I’m hooked. Oh, and if you add a hint of salty to the equation I’m a goner. Do you think there’s a support group for this? CAD (cereal addicts anonymous) maybe? I’m telling you, it’s dangerous for me to have too much…

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    Tori 0 Comments

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  • Dairy Free,  Gluten Free,  Main Course,  Recipe,  Vegan,  Vegetarian

    Spring Spinach & Couscous Salad with Maple Mustard Dressing

    April 19, 2017

    You wanna know something? The first line of writing a blog post is almost always the hardest part, don’t know why, but now that I took the cheater route for today’s intro line I can relax and tell you about this salad. #LazyGirl Okay, so when my week gets busy I tend to really gravitate towards quicker and easier stuff. I mean, I think we all do that right? For me, salads are a big go-to because you can literally just put everything into a bowl and mix it up, done. Oh my goodness, I sound so lazy today. Hey, what can I say, it’s hump day. So anyway, salads,…

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    Tori 12 Comments

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  • Vegetarian

    Pumpkin Bread & Maple Cream Pudding Trifles

    November 2, 2016

    I’ve got something delicious to share with you…….but it’s only a trifle! Hehe, sorry for the pun intended, I couldn’t resist. Alright, correct me if I’m wrong, but I feel like the passing of October and Halloween mark the point in the year at which it’s completely acceptable to switch on all of our holiday gears. Don’t you agree? If you don’t it’s probably still best to just nod and pretend that you do because I don’t think I’ll be able to contain my excitement either way. I guess you could say that I’m just a lot more fun this time of the year because it’s my absolute favorite! I…

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    Tori 7 Comments

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    September 13, 2017
  • Breakfast,  Dairy Free,  Dessert,  Gluten Free,  Recipe,  Snacks,  Vegan,  Vegetarian

    Healthy Maple Peanut Butter Pumpkin Snack Doughnuts (Vegan+GF)

    November 9, 2015

    Who loves a good (healthy) snack that comes in a doughnut form??? These doughnuts are so named because they are completely acceptable (depending on who’s opinion you go by) to have as a balanced snack or for breakfast with your morning coffee. I made them with oats that I processed into flour so they’re gluten free and they are also dairy free, refined sugar free, fairly low in fat, and vegan. Can I get a pat on the back for this? Yay, for healthy doughnuts that you can have without guilt! I’ve been trying to keep those of you with diet restrictions in mind amidst all of my holiday excitement.…

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    Tori 5 Comments

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  • Dairy Free,  Dessert,  Recipe,  Snacks,  Vegan,  Vegetarian

    Maple Coconut “Bacon” Blondies (Vegan)

    September 9, 2015

    Yes that’s exactly right, I’m telling you that we’re having “bacon” for dessert! Say What? It might seem crazy to some people and you’re probably thinking that, for a girl who claims to not like bacon much, why would I make these? Well, the thing is that I’ve got a lot of friends that do enjoy it and when I found out there was a way to make “bacon” out of coconut I knew it would open doors. Hey, I live with lots of bacon lovers so it gets included a lot in my crazy schemes even if it’s not my thing. Bacon and maple aren’t necessarily specific to Autumn…

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    Tori 0 Comments

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 Older Posts
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  • 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

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  • 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

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