Month: July 2014

Peanut Butter Chocolate Chip Chunky Monkey Muffin {vegan adaptable}

Peanut Butter Chocolate Chip Chunky Monkey Muffin {vegan adaptable} - See more at:

After seeing a recipe in my Facebook feed yesterday I felt the need to get up and make it immediately. The girls were still asleep and Zack had just bought the best organic bananas a day or so ago, they were just screaming to be made into something other than my morning smoothies. The only problem, the recipe had an egg in it. And, with allergies, we can’t have eggs. Well, I am still learning this whole egg free baking thing, and it’s always an adventure to say the least. However, I was determined to get this right, and I did! The girls got up to something that smelled similar to banana bread, but better. The name came from both girls, they thought that chunky monkey should definitely be apart of it.

What do you need?

2 cups all purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
1/2 cup packed brown sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/4 teaspoon cinnamon
1 tablespoon ground flax
3 tablespoons warm water
2-3 ripe bananas, mashed
1 cup milk (you can make this with your favorite milk alternative)
3/4 cup creamy peanut butter
3 tablespoons oil
1 teaspoon vanilla
1 cup semi sweet chocolate chips (Enjoy Life brand)

What do you do?

1. Mix up your ground flax and water, set aside.
2. Sift together your flours, sugar, baking powder, salt, and cinnamon.
3. In another bowl mix together until combined your bananas, milk, peanut butter, oil, vanilla, and flax “egg”.
4. Stir in your chocolate chips.
5. If needed, grease your muffin tins. Fill your muffin tin 3/4 of the way full. This recipe made 16 muffins.

Bake at 350 degrees for 20-25 minutes or until a tooth pick comes out clean.
adapted from Noble Pig


Chocolate Glazed Chocolate Donuts (Vegan Adaptable)

Chocolate Donuts (Vegan Adaptable)

Food allergies pose a threat to making kids sad fast. It can turn a happy-go-lucky car trip to Target into a tear fest very quickly. We were in Target over the weekend and Kelsie got so upset. This was her first, “can’t have that and life just sucks” moment and it was heart breaking.  Zack even said that we shouldn’t take her to the grocery store anymore for a while. (I can actually write a whole post about food placement in the grocery store, but I’ll save it for a rainy day.)

We were looking for a bread that she can have, and of course all those Little Debbie snack cakes are on the same aisle.  She saw Nutty Bars and Oatmeal Cream Pies, and no matter how much I told her of how bad those things actually were and full of additives and fake junk, she didn’t care. I get it, she’s almost 9 and those sugary, brightly colored boxes appeal to her. Heck, they appeal to me too, but this momma has got to stay strong! I told her that she could pick out anything at all online and I’d bake it for her. She said “I want donuts”, so we went over to the aisle with the baking pans and picked up a donut pan. We came home and I began searching online for a recipe without her allergens. That’s tough! Egg-free donuts? Yea, well, we found one and played with it until it worked and tasted great.  Hallelujah!

What do you need?

1/2 cup cocoa powder
1 1/4 cup all purpose flour
1 tablespoon baking powder
1/2 cup sugar
1 tablespoon ground flax
3 tablespoons warm water
3/4 cup milk (soy and almond will both work here)
2 teaspoon lemon juice
1/4 cup butter (that favorite vegan brand!)
1 teaspoon sugar

What do you do?

1. In a small bowl your going to mix together your flax and water to create that famous vegan “egg”.
2. In another small bowl your going to mix together your lemon juice and milk.
3. Mix together your cocoa, flour, and baking powder.
4. Cream you sugar and butter.
5. Now your going to add your flax “egg”, mix until combined.
6. Stop using your mixer, if you were doing so, and go by hand, trust me.
7. Starting with your dry ingredients, your going to slowly add the dry, and then some wet, going back and forth starting and ending with the dry. Mixing to incorporate each one before moving on.
8. Your batter is going to be sticky. It’s fine! I used a tablespoon measuring spoon and put 3 spoonfuls into each donut spot in my pan.
9. Bake at 325 degrees for 12 minutes or until a tooth pick comes out clean. Cool in pan before removing.

For your chocolate glaze melt 1/2 cup of Enjoy Life brand chocolate chips in the microwave at 15 second intervals until melted. Dip one side of your donuts in and allow to cool completely. The glaze will completely harden after a while. Mine sat on parchment paper on the counter for a couple of hours. Store in an air tight container.

Vegan Coleslaw

Vegan Coleslaw

That southern favorite that normally shows itself during a fish (yes, I’m aware that’s not vegan!) fry can be yours again, without the normal mayo and milk.  Bring this out as your next side dish and your family and friends will love you, or maybe not.  I used to not be a fan of coleslaw.  Now, it’s a tasty side that’s quick to throw together and one you can hardly go wrong with.  A veggie that’s covered in a delicious dressing? Yes, please!

What do you need?

1 head of cabbage, shredded
1 bag of matchstick carrots
1/2 cup of Follow Your Heart Vegenaise or Greek yogurt
1/3 cup sugar
1/3 cup of your favorite milk (soy, rice, almond, or reg)
3 tablespoons vinegar
3/4 teaspoons salt
1/2 teaspoon pepper

What do you do?

1. Mix together all ingredients except for the cabbage and carrots.
2. Pour over your shredded cabbage and carrots and mix thoroughly. You can serve now, or put in the fridge to better develop the flavors.

Double Chocolate Chip Cookies

Double Chocolate Chip Cookies

These cookies are the perfect treat for those that can’t have eggs, and who thought that a decadent treat was out of the question because of food allergies. This recipe is very easily vegan adaptable and top 8 free, with a simple switch of an ingredient.

What do you need?

1/2 cup butter (use your favorite vegan brand to make this top 8 free)
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 1/4 cup all purpose flour
1/2 cup cocoa powder
1 tsp. baking soda
1/4 cup oil
2 tablespoons water
1 cup baking chips (Enjoy Life Brand)

What do you do?

1. Cream together your butter and sugars until fluffy.
2. In a separate bowl mix together your flour, baking soda, and cocoa powder.
3. Add your oil and water to your sugar mixture, mix until combined.
4. Slowly add in your flour mix until thoroughly combined.
5. Stir in your chocolate chips.
6. Drop by level tablespoons full onto an ungreased non-stick cookie sheet 2 inches apart. (I used my measuring spoon for this)
7. Bake for 8 – 10 minutes at 350 degrees. Cool on the cookie sheet before removing. Store at room temperature in air-tight container.

Yes, your mixture is going to be very “crumbly” before dropping it onto the cookie sheet. It’s ok, you still did it right. Just keep going to have delicious cookies!