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

    Chocolate Spelt Waffles + Maple Nut Butter Syrup (Vegan)

    Waffles should be an everyday thing, don’t you think?

    Tell me, are you a team pancake or a team waffles type of person. For the longest time I’d go back and forth thinking I was one or the other until I finally made my peace with my indecision and reached a point of realizing I’d never be able to choose. Besides, why can’t I choose both? I’m plenty satisfied being the Switzerland of the pancake/waffle world (which, by the way, is the kind of world I wanna live. You know what I’m sayin’?)

    Okay, sidenote here; Daylight Savings, guys, whaaas up????? I do this literally every time it rolls around, but it still gets me all mixed up no matter what strategy I’ve tried using to be ready for it. I’ll usually start out the day being frustrated that somebody decided it was a good idea in the first place and then that another many somebodies were dumb enough to go along with that plan. Oooops, did I just say that out loud? Sorry, but what if some of us don’t want to spring forward and all the jazz?

    It’s okay, I don’t know about you, but I’ve just learned that it’s much better to milk it for what its worth rather than let it mess up my day. I just use Daylight Savings as my excuse for anything and everything for a few days after it changes. Confession, I ran a spoon through my blender today, on accident obviously. The good news is that it still seems to be working alright, so far so good, but that was “because of Daylight Savings”

    I didn’t finish my to-do list -> Daylight Savings, I felt extra clumpy because I was sleep deprived from losing an hour, also Daylight Savings’ fault. Feeling a little cranky…… see where I’m going with this?

    I’m even going to blame the randomness of this post (which you know is totally not that unusual for me) on daylight savings. Scapegoats my friends, if you don’t have one, get one! K, I’ll tone down the sarcasm a little and get to the waffles, haha.

    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)

    Make your breakfast a little more exciting and wholesome at the same time with these chocolate waffles using spelt flour!
    Prep Time 15 minutes
    Cook Time 25 minutes
    Total Time 40 minutes
    Servings 12 waffles (about)


    • 1 cup all purpose flour
    • 2 cups spelt flour
    • 2/3 cup organic raw cane sugar or regular sugar
    • 4 cups unsweetened plant-based milk
    • 1 cup unsweetened plant-based yogurt
    • 1/4 tablespoons mixed nut butter any nut butter can be substituted
    • 1/3 cup cocoa powder
    • 1 teaspoon vanilla extract optional
    • 1 teaspoon salt
    • 2 tablespoons baking powder
    • non-stick cooking spray or oil for greasing the iron optional

    Maple Nut Butter Syrup:

    • 1/2 cup mixed nut butter any nut butter can be substituted
    • 1/2 cup maple syrup
    • 1 teaspoon vanilla


    1. Combine flours, sugar, salt, and baking powder, in a large mixing bowl. In separate bowl, stir the nut butter with vanilla, milk, and yogurt until smooth. Pour into dry ingredients and stir until smooth.
    2. Heat a waffle iron and spray lightly with cooking spray. Cook waffles according to manufacturer's instructions.

    Maple Nut Butter Syrup:

    1. In a small saucepan over low heat and gently stir in the syrup and vanilla. Pour, warm, over the finished waffles.
  • Breakfast,  Dairy Free,  Dessert,  Gluten Free,  Recipe,  Snacks,  Vegan,  Vegetarian

    4-Ingredient Peanut Butter Chocolate Cereal Bars (Vegan)

    Hey my favorite peeps, I hope you’re off to a fabulous first Friday of February! (Haha, well that’s quite a tongue-twister)

    Since the last time I mentioned the weather here it still has yet to snow more than flurries and the grass is almost completely visible everywhere. For it to be so early in the year, that’s pretty surprising. Just wait, I’ll probably be getting buried in a freak snowstorm first week of April.


    For some reason my inspiration has been much more on the savory side recently. I’m guessing it has to do with the fact that January is such a great month for healthier recipes. Good news though, now I’m getting back my overly sweet ideas for future recipes. I’m guessing that the reason for that is because Valentine’s Day and Springtime on the horizon always have me wanting to create things with chocolate and lots of berries!


    Oh, and I’ve been super into fast and easy these past few weeks. I already mentioned having a houseful of people so you can imagine, there’s more to do and less time. (# never- ending-dishes!) Anyway, these bars fit the criteria I was going for of being EASY.

    They make a perfect lunchbox treat or afternoon snack and the kids can even help make them. Like the title says, there are only 4 ingredients that you need to make them. If you’re like me and you always like the extras you can add a dash of vanilla and a pinch of salt, but that’s not entirely necessary, just optional.

    I tried them first as a no-bake recipe and found that they were pretty good, but the cereal seemed to get a bit soggy and the the flavor you get when you bake it all together is so good. They were also a bit too crumbly for the kiddos, so these do need to be baked, but not for long and trust me it’s worth it.

    Actually, if you’re just a huge fan of peanut butter, like I am, then you might even enjoy these as a 3 ingredient recipe without the chocolate. I’ll admit, skipping the chocolate is not something I’d likely do because, eh hem, I’m a chocoholic! But nonetheless, you could theoretically try them that way and I’m sure they’d still be yum!

    So if you’ve got a few minutes and want to try these, go for it. Friday just sort of needs something quick and easy like this, don’t you agree?

    4-Ingredient Peanut Butter Chocolate Cereal Bars (Vegan)

    You only need 4 ingredient for these quick and easy cereal bars that the kids will love.
    Prep Time 30 minutes
    Cook Time 15 minutes
    Total Time 45 minutes


    • 4 cups unsweetened O-shaped cereal note that cheerios are not vegan but you can find other brands that are. I used Nature's Path (You can also use rice krispies)
    • 1 cup + 1 tablespoon pure maple syrup
    • 1 cup + 1 tablespoon natural peanut butter
    • 150 g about 1 cup dairy free semi-sweet chocolate chips + 1 tablespoon peanut butter


    • 1 teaspoon vanilla extract
    • 1/4 teaspoon salt


    1. Preheat the oven to 350 degrees F (180C) and line a 9x11 inch (or 8x8) baking pan with parchment or wax paper.
    2. Stir together the peanut butter, maple, salt, and vanilla in a medium bowl. Add in the cereal and stir to coat evenly. Scrape the mixture into prepared pan and press down with a flat spatula or the bottom of a cup to flatten. Bake for 10 -12 minutes until browned and bubbling.
    3. Remove the pan from oven and cool for about 15 minutes until no longer hot to the touch. Cover pan with plastic and place in the freezer to chill for at least 30 minutes.
    4. In a double-boiler, melt the chocolate chips over low heat and stir until melted and smooth. Add 1 tablespoon peanut butter and stir well. Scrape the chocolate on top of the bars and use a rubber spatula to smooth over the top. Place pan back in freezer for a few minutes to harden chocolate.
    5. Once set, remove bars from pan and use a sharp knife to cut into bars


  • Dairy Free,  Recipe,  Vegan,  Vegetarian

    Peanut Butter & Banana Oatmeal


    Oh, sweet Sunday, thank you for being here again. Time for some planning and resetting for the new week and just chilling.

    I hope you’re off to a pleasant day and getting caught up as well. This past weekend was fairly busy for me because we did some entertaining for me which go me in the kitchen more than what’s been usual recently. Lots and lots of cooking (and dishes) but I must say I enjoyed it all because it’s been a while since I’ve cooked for so many and it used to be a normal part of my week.

    Here’s the recipe for this really easy pb banana oatmeal.

    Peanut Butter Banana Oatmeal

    Breakfast is so quick and easy with this nourishing bowl of cozy peanut butter banana oats!
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Servings 1 serving


    • 1 cup water
    • 40 g 1/2 cup old-fashioned oats
    • 1/4 teaspoon sea salt
    • 1/2 cup milk of choice
    • 1 teaspoon chia seeds
    • 1 medium banana divided
    • 1 teaspoon cinnamon optional
    • 1 1/2 tablespoons powdered peanut butter or regular if preferred
    • 1 -2 tablespoons sweetener of choice or to taste (honey, maple, agave, or stevia)
    • 1/4 teaspoon pure vanilla extract

    Optional toppings:

    • peanut butter
    • chopped pecans or any nuts


    1. Mash half of the banana in a small saucepan. Add the salt and water and place over medium high heat on stovetop. Bring to a gentle boil and add in the oats, chia seeds, and milk then reduce heat to low and and cover for about 8 - 10 minutes until the liquid is absorbed.
    2. Add the powdered peanut butter (or regular pb), cinnamon, and sweetener and stir until mixed. Scrape into a bowl for serving and top with the other half of the banana, sliced, a spoonful of peanut butter, and any other desired toppings.

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

    Lightened-Up Butternut Squash Curry + Forbidden Black Rice


    Is there still time to cram in a few more healthy January recipes?

    Good, because I’ve got one today that I’m hoping you’l love. I don’t make Indian food nearly as often as I should. I thoroughly enjoy all the flavors involved in curries but the reason I don’t add these recipes to the menu too often is because not everyone in my house likes them like I do.

    Hey, that’s fine with me by the way, as a foodie I’ve accepting taking the teasing I sometimes get from my family about some of the strange foods I love. For example, I love brussels sprouts. I know it’s not everyone’s favorite, but I don’t care. I’ll just be over here shamelessly chowing on my sprouts and the haters can go eat a biscuit. Haha, I’m kidding (mostly).

    Anyway, this was one of the rare times when I just really needed to make a curry so I went for it. I also decided to serve it with some of my beloved black rice. Would you believe me if I told you this black rice is from the same very small bag I used the last time I shared a recipe using black rice?

    I’m guessing it must seem like if it’s made its way onto the blog I must make it a lot, but honestly it’s not very common for me. I just happen to love how it looks and whenever I do cook it I can’t help adding it to a photo of something. Although, I do love the taste and texture as well. It’s a very nutty rice with a great bite to it. If you haven’t tried it I’d recommend it.

    If you’re familiar with Thai and Indian cuisine at all you might know that they use quite a bit of coconut milk and sometimes nut butters. While I absolutely will not be giving up these things anytime ever, I realize they’re not exactly on the light side so I thought it would be nice to make a lighter version to show how it can be done without sacrificing flavor.

    Oh, and lastly, I was keeping this pretty much as light as possible by using powdered peanut butter, but it can easily be substituted with regular peanut butter if you prefer a creamier curry.

    Lightened-Up Butternut Squash Curry + Forbidden Black Rice

    Need a light and healthy curry in a hurry? This recipe has both a vegan and non-vegan version and comes together in 45 minutes or less!
    Prep Time 10 minutes
    Cook Time 35 minutes
    Total Time 45 minutes
    Servings 4 servings


    • 2 tablespoons coconut oil or olive oil divided
    • 1 medium onion chopped
    • 2 tablespoons lime juice
    • 3 cloves garlic minced
    • 1 1/2 teaspoons fresh ginger minced
    • 2 1/2 cups 1 medium butternut squash, peeled and diced into cubes
    • 1/2 cup cilantro chopped
    • 1 1/2 - 2 tablespoons red curry paste
    • 1 teaspoon turmeric
    • 1 teaspoon garam masala
    • 1/2 cup water
    • 2 1/2 tablespoons powdered peanut butter *see note
    • 1 14 ounce can light coconut milk (**see note)
    • 1 tablespoon coconut sugar optional
    • salt and pepper to taste
    • 1 15 oz. can chickpeas drained and rinsed
    • 4 servings forbidden black rice cooked according to package instructions
    • steamed vegetables for serving such as broccolini (optional)


    1. Heat a tablespoon of oil in a large, high-sided skillet and cook chopped onions, garlic, ginger, and cilantro over low heat for 3 to 4 minutes until softened.
    2. When the onions are tender add the curry paste, squash, turmeric, and garam masala, coconut milk, water, chickpeas, and salt and pepper to taste. Increase heat until it comes to a boil then reduce to simmer and cook for 20 - 25 minutes covered, stirring often and adding a few splashes of water if it gets too dry during this time.
    3. After it has simmered, remove lid and simmer a few minutes longer until thickened. Lastly, stir in the powdered (or regular) peanut butter.
    4. Serve hot with warm black rice and hot broccolini if desired.

    Recipe Notes

    *For the lightest version of the recipe you can purchase powdered peanut butter online or possibly at your local grocery or health store. However if you prefer a slightly creamier curry I recommend using real peanut butter here. **You can also purchase lite coconut milk online or in stores but, again, for a creamier curry use full-fat.

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

    Peanut Butter Banana Protein Pancakes

    Hey guys, anyone want pancakes for breakfast?


    Or lunch, or dinner, or even (my favorite) pancakes for dessert! I’m the type of person who doesn’t discriminate foods based on what mealtime category they fall into. I’ll mix and match what I like and eat any kind of food anytime of day. In fact, as I’m typing out this post I’m thinking about how good veggies sound for breakfast so I’ll probably go for something savory this morning. But pancakes, now pancakes are definitely a great example of a food that works well anytime of the day.


    Also, I know I know I’ve emphasized my peanut butter affair over and over, but it’s been legit recently. All time high obsession! You get the point, I was focused on the peanut butter. So because of that the pancakes themselves actually have powdered peanut butter in them to give them their nutter-buttery-ness (<- I’m going to copyright this term, YES!) but also keep them light.


    Alright, and now we get into the toppings! Does anyone else get overwhelmed if they let their creativity run wild in this kind of thing? Maybe that’s just me. It’s just that there are endless possibilities! Some kind of nut butter is a no-brainer of course, and then you can add any kind of fruit, nuts, syrups, granola, chocolate, and then top it off with yogurt or whipped cream. The pictured pancakes were topped with some peanut butter, banana, vanilla coconut yogurt, and a quick sauce of some extra powdered peanut butter for good measure.


    Most of the time though, I’ll go straight for the berries and double or triple up the yogurt on the side, in a bowl, with some granola on top. Haha, so basically my favorite way to eat pancakes in reality looks like a huge mess, but it tastes amazing! That’s what counts, right?


    No matter how or when you like your pancakes, these are probably my favorites right now, but I won’t sit around trying to convince you all day. Try them out and let see for yourself and don’t forget to let me know what you think in the comments and even share a picture on your socials. I’d love to know what you like to add to yours!


    Peanut Butter Banana Protein Pancakes

    A recipe for the peanut butter addicts that's packed has a light fluffy texture. Don't forget to top them with all the peanut butter and bananas!
    Prep Time 15 minutes
    Cook Time 5 minutes
    Total Time 20 minutes


    • 1/2 medium banana about 1/4 cup, mashed
    • 1/4 cup  powdered peanut butter
    • 1/4 cup all-purpose flour or whole wheat
    • 1 tablespoon baking powder
    • 1 teaspoon apple cider vinegar
    • 2/3 cup unsweetened almond milk
    • pinch of sea salt


    1. Whisk together the vinegar, mashed banana, and almond milk in a small mixing bowl. In a separate bowl, mix the dry ingredients, salt, baking powder, pb powder, and flour.
    2. Combine the wet with the dry and fold together gently until you have a nicely thick pancake batter, but don't over mix. If possible, allow the batter to rest for about 5 minutes.
    3. Heat a non-stick skillet over medium high heat and grease lightly with oil if desired. Pour the batter into desired size pancakes and cook for 2-3 minutes per side. Remove and top with any desired toppings and enjoy!

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

    Crunchy Peanut Butter Chocolate Protein Bites

    Hey again, friends!

    Anyone looking for some more snack ideas or the perfect weekend recipe to whip up on a lazy afternoon? Well, I got ya covered on both points. Check, and check. Energy bites are one of my favorites and another advantage to them is how kid friendly they are.

    If I had to list my absolute favorite food items in order, or if I had to choose one of the top flavors I crave, well cookie dough would be near the top! I mean, come on, who doesn’t love cookie dough? Have you ever had one of those moments when you’re imaging something super decadent and then reality sets in and you realize that devouring an entire recipe of cookie dough in one sitting isn’t the wisest choice ever? Omg, me too!!! Well, these are a great option.

    They’re like dessert with balance or snacks with benefits, however you want to look at it. I just may have eaten like 4 of them yesterday (Haha, don’t judge), because they’re so convenient to have around. Make them at the beginning of the week and you can have them in the fridge for whenever you need to grab and go or fight off a humongous snack attack. Throw them into the kiddo’s lunchboxes for a treat you feel good about. Ooooh, and they’d even make a wonderful movie night munchy!

    The best part is that the ingredient list is short and sweet so there’s nothing too fancy you’ve gotta get. I’ve now tried tons of flavor combinations and they’re all delicious. The foundation for a good energy bite is some kind of healthy fat, something naturally sweet, and a quality source of protein.

    Once you’ve got all that covered it’s all down to flavor. There are countless ways to mix and match here but the one I pretty much always come back to is probably the most basic -> chocolate and peanut butter. No going wrong there. Oh, and just a quick note if you do want to try them. I found that soaking the dates at least 8 hours before you plan to mix these up makes it much easier.

    These things are legit, guys! I’d love to know what you think if you try them. Happy snacking!


    Crunchy Peanut Butter Chocolate Protein Bites

    A quick and easy snack option that are truly life-saving in a jam, just grab 'n' go! Besides, who doesn't love to eat a healthy version of cookie dough?
    Prep Time 25 minutes
    Servings 24 bites


    • 2 scoops vanilla plant-based protein powder
    • 2 ounces pitted dates about 8 + 1/4 cup water
    • 175 g 1 3/4 cup oat flour
    • 110 g 1 cup dry roasted peanuts, shelled
    • 180 g 3/4 cups cooked chickpeas, drained and rinsed
    • 2 tablespoons powdered peanut butter
    • 1 teaspoon sea salt
    • 1 teaspoon vanilla extract
    • 65 g semi-sweet chocolate chips


    1. *For best results I recommend soaking the dates for a least 8 hours before blending. It makes things so much easier. Just place them in a small bowl and cover with just enough warm water to cover them (about 1/4 cup).
    2. Pour the dates (along with the water to soak them in), protein powder, oat flour, chickpeas, and powdered peanut butter into a food processor or blender and pulse until your mixture is finely ground. Add in the salt, vanilla, and peanuts and pulse until smooth. Add the chocolate chips and pulse just once or twice to combine.
    3. Roll the mixture into balls (about 2 tbsp sized) and enjoy!
    4. You should get about 24 balls and they're best stored in the fridge and they're good for at least a week.
  • Breakfast,  Dairy Free,  Gluten Free,  Recipe,  Snacks,  Vegan,  Vegetarian

    Quick & Easy Go-to Snacks I Love (Vegan)

    What I wanna know is who needs some weekend snack-spiration my friends? Because, I’m bringing it today!

    If you caught my last post you’ll know I’ve been moving this week. Guys, moving can be really stressful (and I should know since I’ve done it about a zillion times over the past few years), and sometimes you need faster options for food. It’s not just moving that get’s hectic though, I mean life can be crazy for so many reasons.

    Anything from school season, traveling, busy workweeks, or just everyday life, can have you needing a quick bite and making poor choices. I’m showing you a few ideas today to keep in mind next time you want to go to town on a pack of Oreos.

    So I’ve been back in the States since May and I have to admit I forgot how drastically different things are where convenience food and healthy snacks are concerned. Don’t get me wrong, Chile has amazing produce and raw ingredient widely available, but it’s not easy to find prepared options that are made with quality ingredients like energy bars. Ever since I’ve been back here I’ve been sort of obsessed with all the different bars available now.

    By the way, this is not a sponsored post, even though it will probably sound a lot like one. I’m not getting paid to tell you about any of these products, I just love them and wanted to share. (Although, if you happen to be a spokesperson for a yummy brand and you want to send me your products to test I won’t argue!???) I am really liking Gomacro Protein Bars bars at the moment as an addition to snack time.

    Anyway, personally when it comes to snack time my favorite things to reach for usually include berries, fruit, nuts, nut butter, granola, energy bars, and/or yogurt. Typically though, I can’t decide on just one so I just throw it all together in whatever combination sounds good. That’s what I’m sharing today, snack ideas rather than very specific recipes.

    Each of these ideas are fast, easy, and very adaptable to whatever your taste or dietary restrictions may be. If you don’t particularly like bananas or berries, no problem, just trade it for what you do like! Be unique.

    Okay, I hope you all have an awesome weekend full of fun and healthy snacks!

    3 Quick & Easy Go-to Snacks I Love (Vegan)

    Need some quick snack-spiration for when you're in a pinch and don't have time to cook? These 3 simple ideas are fun, easy, and delish!
    Prep Time 10 minutes
    Servings 1 serving


    Snack Idea #1: Chia Pudding Parfaits:

    • 1 serving chia pudding recipe follows
    • 1 serving fruit of choice I used strawberries, bananas, and blueberries
    • 1 handful granola or chopped energy bar squares (I used Gomacro "protein replenishment"
    • 1-2 tablespoons nuts I used pistachios
    • 1 drizzle nut butter I used Wild Friends peanut cashew butter

    ~~Chia Pudding:~~

    • 2 tablespoons chia seeds
    • 2 tablespoons full-fat coconut milk
    • 2 tablespoons raw turbinado sugar
    • 1/2 cup almond milk or any milk
    • 1/4 teaspoon vanilla extract
    • 1/16 teaspoon salt

    Snack Idea #2: Nut Butter + Fruit Toast:

    • 1 - 2 slices bread I used Dave's Killer Bread
    • 1 serving fruit of choice I used bananas
    • 1 handful granola or chopped energy bar squares (I used Gomacro "protein pleasure"
    • 1 sprinkle chia seeds
    • 1 spoonful yogurt non-dairy if necessary

    Snack Idea #3: Loaded Yogurt Cups:

    • 1 serving non-dairy vanilla yogurt
    • 1 serving fruit of choice I used blueberries and blackberries
    • 1 handful granola or chopped energy bar squares I used Gomacro "balanced goodness" and Trader Joe's vanilla almond granola
    • 1 spoonful nut butter I used Wild Friends protein vanilla peanut butter


    Snack Idea #1: Chia Pudding Parfaits:

    1. Layer the chia pudding with desired toppings in a bowl or jar and grab a spoon!

    ~~Chia Pudding:~~

    1. Stir together the coconut milk, almond milk, and sugar until sugar is dissolved. Add remaining ingredients and mix well, then pour into a container with air-tight lid and refrigerate for at least 4 hours to let it thicken. You should be able to store it for up to 3 days.
    2. If you prefer the texture of a smooth pudding you can blend it in a food processor or blender until smooth and creamy. This can be done either before or after the chill time, but I find it's creamier when blended after it's been allowed to thicken.

    Snack Idea #2: Nut Butter + Fruit Toast:

    1. Toast 1 or 2 pieces of your favorite bread and spread some nut butter on top. Layer it with some fruit and any other yummies you want!

    Snack Idea #3: Loaded Yogurt Cups:

    1. This one is pretty self-explanatory. Open a yogurt container and load it with all the goods!