Category Archives: Snack

Quinoa Berry Bake

Posted in Breakfast, Snack, Vegan Baking by
Healthy Quinoa Berry Bake!

Healthy Quinoa Berry Bake!

 

 

My quinoa berry bake is so incredibly easy to make! You can put this berry bake together in about 5 minutes! Yes that fast I swear! I use frozen or fresh berries for this bake. It’s not a fussy recipe so use whatever you prefer. I sometimes buy a frozen berry variety that also has cherries in it and it turned out really yummy too. I only add 2 tbsp. of pure maple syrup to my berry bake but most people will not find it sweet enough so I suggested 3 – 4 tbsp. You might have noticed that I make a lot of fruit bakes or crumbles. I like how by making them I can enjoy a sweet treat without feeling guilty about eating it!  I have a sweet tooth so I’m always trying to create healthy yet satisfying treats. My sweet tooth is happy with this simple berry bake!!! 😀 I’ve had some people ask me for the recipe so here it is ….

 

QUINOA BERRY BAKE

 

You will need:

  • 1 1/4 cup Organic Quinoa Flakes
  • 1 tsp. Cinnamon
  • 3 tbsp. Flaxmeal
  • 1-2 tbsp. Hemp Hearts
  • 3-4 tbsp. pure maple syrup, agave or other sweetener of choice
  • 1 baking or pie dish
  • 2 cups mixed berries (I used blueberries, raspberries, strawberries, blackberries and I also threw in cherries)
  • 1 1/3 cup unsweetened almond milk

 

Method:

  1. Preheat oven to 350 F
  2. Grab your baking or pie dish and add the 1 1/4 cup quinoa flakes, 1 tsp. cinnamon, 1-2 tbsp. hemp hearts and 3 tbsp. of flaxmeal.
  3. Next throw in your mixed berries of choice and also add the maple syrup. Give it a good mix.
  4. Even it out in your baking dish and then pour in your 1 1/3 cup milk. You don’t even need to mix it because your quinoa flakes will start to absorb the milk.
  5. Pop it into the oven and bake for approximately 35 minutes.
  6. Allow to cool off a bit once baked in order to cut neat slices.

 

Enjoy!

 

Quinoa Berry Bake Slice!

Quinoa Berry Bake Slice!

Banana Chocolate Chip Cake

Posted in Snack, Vegan Baking by
Banana Chocolate Chip Cake!

Banana Chocolate Chip Cake!

 

 

Almost every week I make banana chocolate chip muffins because they are my kids favourite type of muffin. It get’s kinda boring sometimes so I sometimes make a banana chocolate chip cake instead. Hey why not switch it up a little? Right? We go through a lot of bananas at my house! That’s ok though because these energy powerhouses have many health benefits such as containing potassium, fiber, vitamin C, B Vitamins, iron, they are a mood enhancer, and are good for the heart and nerves. I incorporate bananas in a variety of ways from my morning smoothies, muffins, and in hot breakfast cereals and oatmeal. 🙂

Here is my super easy recipe for Banana Chocolate Chip cake …

 

 

Banana Chocolate Chip Cake

 

You will need:

  • 3 medium-sized bananas
  • 1/4 cup coconut or sucanat  sugar
  • 1/4 cup coconut oil
  • 1/3 cup mini vegan chocolate chips, or regular sized vegan chips
  • 1 tsp. pure vanilla extract
  • 1 cup brown rice flour
  • 2 tsp. baking powder
  • 1 cup unsweetened almond milk

 

Method:

 

  1. Preheat your oven to 400 F
  2. Mash your bananas in a medium-sized bowl.
  3. Add the coconut oil and sugar to the mashed bananas.
  4. Next add the vanilla extract and give it a good mix.
  5. In a large bowl add the brown rice flour and baking powder and mix well. I use a fork to make sure my baking powder is incorporated well.
  6. Add the wet ingredients into the dry and also add in the almond milk into the bowl.
  7. Combine well and add the vegan chocolate chips to the mixture.
  8. Grease a baking pan with coconut oil and add the mixture into the dish. Even it out and pop it into the oven.
  9. Bake for about 30-35 minutes, ovens vary.
  10. Once baked allow the cake to cool completely before slicing it!

 

That’s it! Very easy and fast to make!

Enjoy!

Fresh Spring Rolls

Posted in Lunch/Dinner, Snack by

Making fresh spring rolls is super easy and boy are they tasty!!! They are a great way of using up those veggies in your fridge! Bust them out, chop them up and let’s make some spring rolls!!! I like adding veggies like carrots, bell peppers, cucumber, sprouts, lettuce, spinach, parsley and cabbage to my spring rolls. The options are endless so add whatever you enjoy and that you have on hand! I always have  a package of rice paper rolls in my fridge just in case I need to whip up a fast meal. I prefer using the small-sized rice paper but I sometimes buy the large size and then chop them in half once they are stuffed. Staples like this are what save me from resorting to picking up fast food on the run! 🙂

 

Fresh Spring Rolls

 

Fresh Spring Rolls

 

You will need:

  • 1 package of rice paper rolls, I prefer the small size
  • Chopped/Julienne veggies of choice
  • 3 tbsp. light soy sauce or alternative
  • 1 tbsp. Vegan/Vegetarian Hoisin sauce
  • 3 cloves of garlic, minced
  • 1 tbsp. chopped peanuts, optional
  • baking dish with water
  • small bowl
  • serving dish or plate

 

 

Fresh Spring Rolls

 

Method:

  1. Make you dipping sauce by mixing the soy sauce, hoisin sauce, optional peanuts and garlic together in a small bowl. The longer this sits the better garlic flavor you will have … so yummy!
  2. Chop/Julienne veggies of choice.
  3. Add a rice paper into the baking dish with water and allow the paper to soften. Be careful not to over soak it because then the paper will break and become soggy!
  4. Transfer the rice paper to a large plate or cutting board so you can assemble the spring roll. Add a little of each veggie and some herbs if you’re using them to the rice paper roll. Remember not to over stuff it or else it wont roll up properly!
  5. Roll it up and place it on your serving plate or dish.
  6. Keep assembling as many as you like. Place the dipping sauce bowl in the middle of your serving plate or right beside it when your ready to serve them.
  • If your making them ahead of time then just cover them with plastic wrap and place them into the fridge. Sometimes I make them the night before. They are a fantastic & very healthy lunch to pack up for the next day!

 

Enjoy 😀

 

 

Blueberry Chia Muffins

Posted in Breakfast, Snack, Vegan Baking by
Healthy Blueberry Chia Muffins!

Healthy Blueberry Chia Muffins!

 

 

Mmmmmmm Blueberry Muffins!!!!! Healthy Blueberry muffins of course! 🙂 I make blueberry muffins often but usually use flaxmeal as my “eggs in my recipes. I played around with using Chia seeds as my “eggs” the last couple times I baked blueberry muffins. I love chia seeds and use them often in baking, smoothies and in my breakfasts. Chia seeds are a powerhouse of nutrition such as omega3 , protein, calcium and iron! They make me feel energized and they help me stay full longer so they are a staple in my kitchen. I use organic coconut oil in my muffins because I like the slight coconut taste it gives to the muffin and of course the health advantages but veggie oil can be substituted instead if needed. I usually use brown rice flour when I bake but I have also used spelt flour to make these muffins. Either way they turn out super yummy! As far as sugar goes I either use sucanat or coconut sugar in my baking. My kids prefer when I use the sucanat however. Anyway, as always this recipe is super easy to make!

 

Blueberry Chia Muffins

 

Ingredients:

  • 1 1/2 cups Flour ( I use brown rice flour or spelt flour)
  • 1 TBSP Chia seeds
  • 1/2 cup Water
  • 3/4 cup Almond Milk
  • 1/3 cup Coconut Oil
  • 1 1/4 cup Blueberries
  • 1/3 – 1/2 cup Sucanat or Coconut Sugar (I use 1/3 cup)
  • 2 TSP Baking Powder
  • pinch of Himalayan salt

 

Method:

  1. In a medium-sized bowl add 1 TBSP Chia seeds and 1/2 cup water to it. Mix and let it sit to thicken for 20-30 minutes. Give it a mix every now and then in that time period.
  2. Preheat the oven to 400 F
  3. In a large bowl add flour, sugar, salt and baking powder. Mix well.
  4. Add the coconut oil and milk into the chia mixture. Combine well.
  5. Place the wet ingredients into the dry ingredients and mix well.
  6. Gently fold in the blueberries into the mixture.

 

blueberries

 

 

 

 

 

 

 

 

 

 

 

blueberry chia batter

 

 

 

 

 

 

 

 

 

 

7. Line the muffin tin with paper liners or grease the baking tin.

8. Fill the muffin tin evenly with the mixture and pop it into the preheated 400 F oven. Bake for about 20 – 25 minutes. I find that mine are done at 25 minutes but every oven varies.

9. Once baked let them cool off in the muffin tin or they can also transferred to a cooling rack to cool off. Place in an airtight container once they have cooled down.

Healthy and so simple to make … Enjoy!

 

Blueberry Chia Muffins

 

*For a glimpse into my foodie life follow me on Instagram ~  VeganMommyDee and Twitter at MommyDeeOf3 🙂

 

 

 

Coconut Overnight Spelt Flakes

Posted in Breakfast, Snack by

I make my overnight spelt flakes/oats very often. It makes breakfast much easier in the morning when your in a rush! Instead of having to wait for your spelt flakes/oats to cook all you would have to do is heat them up! So fast & easy! I use medium-sized mason jars to make my overnight oats because I find it’s easier to heat up in the morning. Instead of transferring the mixture into a pot I just add the jar right into a small pot of boiling water for a couple of minutes. Sometimes I will scoop the warmed up spelt/oats into a bowl or a lot of times I eat it right from the jar! 🙂 You can’t get any easier than that right? In my recipe I use unsweetened milk, coconut shavings and almond butter because I want to keep everything sugar-free. I prefer not to add additional sugar other than the natural occurring sugar in the banana and optional berry or fruit topping. If you like things on the sweeter side you could use the sweetened coconut, milk and nut butter.

overnight breakfast

Coconut Overnight Spelt Flakes

You will need:

  • 1/3 Cup Spelt Flakes or Old fashion Oats
  • 1 1/4 cup Almond & Coconut unsweetened milk or milk of choice
  • 1 TBSP Cinnamon
  • 1 tsp of unsweetened sulfate free shredded coconut
  • 1 TBSP Chia seeds
  • 1 TBSP all natural unsweetened Almond Butter
  • 1/3 cup berries or chopped fruit (optional)
  • 1 medium-sized mashed banana
  • 1 TBSP chopped walnuts

Method

  1. Add 1/3 cup Spelt Flakes, Oats or a combination of both which is also really good.
  2. Mash 1 medium-sized banana with a fork in a small bowl.
  3. Throw in the 1 TBSP of cinnamon, chia seeds & 1 tsp shredded coconut.
  4. Add in the mashed banana and chopped walnuts and combine.

Coconut overnight spelt flakes

5. Next add in the 1 1/4 cup of milk

overnight coconut spelt flakes

6. Give it a good mix to combine, put the lid on and place it in the fridge overnight.

In the morning …

  • Put a small pot of water on to boil

Heating up the overnight spelt flakes

  • Place the jar right into the pot and heat it up for a couple of minutes.
  • Once it’s hot enough for your liking remove the jar from the water and your going to add the 1 TBSP of almond butter into the mixture.
  • Give it a good mix and you can add 1/3 cup fresh chopped fruit or berries into it as well if you like. I do! 🙂
  • Eat it right from the jar or transfer it into a bowl.

yummy breakfast cereal

ENJOY your healthy breakfast! 🙂