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Pumpkin Pie Oats

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Pumpkin Pie Oats

I am so excited that Fall has finally arrived here in Southern Arizona, the days are still a bit warmer than I would like but the mornings and evenings are simply amazing!! Its the perfect weather for warm comforting but healthy foods. I absolutely love pumpkin in everything from lattes to muffins to soups. Pumpkin is wonderful for both sweet and savory dishes, I have some wonderful recipes to share with you this Holiday Season, did I just say Holiday Season sheeeesh!!!! We will talk about that later for now lets move on to my Pumpkin Pie Oats.

This recipe serves one but you can increase the amounts if you so wish, you will want to share this with your loved ones or maybe not.

1/4 cup Organic Steel Cut Oats
2 TBS Chia Seeds
2-3 TBS Organic Pumpkin
2 tsp Coconut Sugar or REAL Maple Syrup
Ceylon Cinnamon and Freshly Grated Nutmeg to taste
small pinch of salt
2 TBS of Pecans, Almonds or Walnuts

Cook the steel cut outs according to the package instructions, remember these type of oats take a bit longer to cook than rolled oats but feel free to use whatever type of oats you like or have on hand. For this recipe it is completely okay if there is some liquid left in the oats because the chia seeds will soak it right up. After the oats are done I add all the other ingredients and mix it all together and top it with chopped pecans. So simple and so easy. ENJOY!

Please leave me a comment on what pumpkin recipes you would like to see….

Have a Beautiful Day!!!!

Chips & Guacamole

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Hey Everyone….Well since my car accident last Friday I have not been doing all that much especially cooking it’s all been about easy meals lately. So today I was craving something, but I couldn’t figure out what it was that I was craving. I was looking through my fridge (which is pretty empty also because I have not been grocery shopping in over a week) I came across some Ezekial Tortillas and avocados and then thought to my self hmmmm I could make some crispy and crunchy baked chips and homemade guacamole. This is one of my absolute favorite healthy snacks. Avocados are full of protein, good fats and full of vitamins and minerals that help protect against heart disease. You can use avocados for a number of things such as replacing mayo on a sandwich with some avocado, make a raw chocolate pie or a face mask. The possibilities are endless, isn’t nature FANTASTIC!!

Today we are making some yummy guacamole and my version of this desired and popular snack will be without all the processed junk and oils that you would normally buy at the grocery store. ENJOY!!!!

Sprouted Ezekial Chips with Homemade Guacamole


 I started with Ezekiel Sprouted Tortillas, I have been looking into getting a food dehydrator so I can make Raw Sprouted Chips but this is what I had on hand and they are really Yummy!! They have a nice nutty flavor that pairs nicely with other dips such as hummus or salsa. I also love making tacos with these tortillas they have such a great texture and flavor.


 Next I made a mixture to give the chips some nice flavor and that crunch that we are looking for in a chip. I used 2 TBS Organic extra virgin olive oil, Himalayan sea salt, fresh cracked pepper, a little bit of garlic powder and Red Pepper Flakes for some heat.


                   I brushed both sides of the tortillas with the olive oil mixture, cut them into quarters and placed them on a baking sheet.                                     I used six tortillas making a total of 24 chips.

Bake in the oven at 400 degrees for 5-10 minutes. Make sure to flip the tortillas half way through so you can ensure that both sides are crispy. You will begin to smell when they are about done so don’t start a big project while you are waiting for these little babies or they will burn, and we don’t want that when we are hungry!!!


VOILA!!! Sprouted Tortilla Chips, wasn’t that so easy!! Great nutty flavor and they hold up nicely to thicker dips. I encourage you to try these chips at your next party or event. It’s never to late to introduce people to healthier options of snacks that usually are not so healthy.


                                                        The guacamole that I make at home is even easier than the chips and is so good for you.                                                                                                                          I see alot of recipes that add mayo, cottage cheese, sour cream, WHY?                                                                        Well, you will not find any of that here just fresh, raw ingredients. Here’s how to prepare it.

1-2 Ripe Avocados

1 Quarter of a purple onion and jalapeno diced very fine

1 Small Tomato seeded (or it will turn to soup)

1 TBS Fresh Cilantro

Fresh Garlic to taste

Himalayan sea salt and Cracked black pepper to tase

Squeeze of Fresh Lime Juice.

               Cut the Avocados in half. Take out the pit. Scoop out the yummy buttery goodness into a bowl. Dice and cut the pepper, onion,                                   garlic and cilantro. Add the remaining ingredients to the avocado and mix together and now you have a beautiful bowl of                fresh and delicious guacamole.

We like ours chunky so we only mix a little bit.


Chilled Asparagus Soup

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One of my favorite things to eat lately is Purple Asparagus from the farmers market. It is so sweet, nutty, tender and delicious I just can’t get enough of it. It is good for breakfast, lunch and dinner, even a snack. Some of my favorite ways to prepare asparagus is on the grill, or sauteed with peppers, broccoli, onions and garlic with a farm fresh over easy egg on top.



The last time I prepared the above I only used the tips of the asparagus, and I was thinking what I could make with the left over and then I remembered a chilled soup that a friend of mine was talking about so I thought I would try it out. I am so glad that I did because it is soooo good!!!

Chilled Asparagus Soup

This recipe only has a few ingredients, it is super easy, super yummy, and anyone can eat it…. This recipe can be raw, vegan, low calorie, low carb, gluten and dairy free, paleo anything that you desire….


20-30 Asparagus Spears

Half of a Sweet Onion

1 Garlic Clove or more if you like

Water or Chicken Broth

Lime Juice just a small wedge for brightness and freshness

Salt and Pepper to taste

Small pinch of Red Pepper Flakes for some Heat

About 1 Tablespoon of Olive Oil


Optional: Green Onions, Sour Cream, Greek Yogurt, Vegan Sour Cream etc.

My favorite way to prepare this is to saute the onions, garlic, and red pepper flakes, salt and pepper in the olive oil. I am not a fan of raw onion flavor and I like the sweetness that onions have after they are sauteed a little bit. Then put in your blender or food processor with the asparagus and blend together until smooth, it will be a little thick so this is when you will add the water or chicken broth to get the consistency that you desire. DONE!!! See how easy that was!!!!

Chill for about an hour

Pour into Bowls

Squeeze a little lime over the top,

add some green onions and a little greek yogurt and ENJOY!!!


This is the way I like to prepare this, remember you can make this a completely raw vegan soup if you so wish! I do my best to make recipes that satisfy everyone. I am not all raw or vegan but I do enjoy incorporating lots of plant based meals into my diet so you will find a little bit of everything here!!!

Please let me know if you try out this recipe or any others on my blog                                       and leave a comment below

Roasted Beet Salad

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Roasted Beet Salad

Roasted Beet Salad

This is a Wonderful Salad even on a Cold Evening, Lovely Warm Roasted Beets on top of Crisp Greens, a note of Sweet Tartness from the Citrus, and Delicious Tangy Balsamic… All I can say is YUM!!!


4 or 5 Beets Peeled and Quartered

2 TBS of your favorite Oil (I use Grapeseed, Olive or Cocnut Oil)

Salt and Pepper

You may add other Herbs if you Like…..

Peel and Quarter all the Beets, put in a Baking dish and coat with the Oil of your choice, Season with Sea Salt, Cracked Pepper and Herbs if you choose, put in the oven at 400 degrees for 30 minutes. When the Beets are finished baking let them cool for just a couple of minutes, scoop up a nice Heaping Spoonful and place on top of your Salad.

For the Salad I actually never measure out my Veggies I just use a HUGE Bowl and filler up…..

Baby Kale Mix


Sprouts (a mixture of Arugula, Beet, and Sunflower Sprouts)


Cherry Tomatoes

Fresh Mandarins or Ruby Red Grapefruit

Place all ingredients in a bowl and toss with the Dressing of your choice… My favorite go to light dressing is listed below.

Sweet Balsamic Dressing

1 TBS Sweet Balsamic Vinegar and a little Olive Oil, I also like to use a bit of juice from the Mandarins or Grapefruit, Sea Salt and Cracked Pepper and you have a Simple but Delicious Dressing!!!


And check out on the photo some great reasons to incorporate beets into your diet!!

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