Hey guys! Today I’m sharing the fastest little instant cake you have ever seen! It’s not only quick to make but tastes super delicious too!
We don’t always have time to be baking in the kitchen so this recipe helps for those times you need something fast! This time saving little cake is whipped up in literally no time at all! If a craving hits you do you really want to start a long process of baking a treat?Not me on most days! I can easily make this treat and be satisfied in minutes!
The recipe is also healthy and still keeps my wellness goals in mind still. I use healthy ingredients that are easy to find in pretty much anyone’s home. I love using staple ingredients because it just makes life easier. I always try creating recipes that use easy to source items that are regular everyday home pantry ingredients.
Carrots are loaded with nutritional value and they taste great! They have vitamin A (from beta Carotene), Vitamin K, Fiber, Biotin, Potassium, Vitamin B6 as well as many other nutritional benefits. Carrots are great for the skin and hair, boosts immune system, facilitates digestion and is most widely known for improving eye health. They also contain other minerals such as iron, manganese and copper. I feel great about enjoying this dessert because carrots are such power houses of nutrition!
If you wanted to jazz the carrot cake a little and extra calories are no issue then you can also add frosting on top. A yummy maple icing / frosting would work amazing on this recipe. You can add icing sugar in a small bowl with some pure maple syrup. Whisk it and add a tiny amount of plant based milk until you get a nice consistency. This will add such a nice decadent addition! If you make this dessert for a guest I would go with this added option. It will look pretty too! I would also add a sprinkle of cinnamon on top of the icing / frosting for an even prettier presentation.
I know some of you like watching a video version of the recipes so I will add my YouTube recipe video below. Thank you for the support on the channel as well. If you haven’t already Subscribed to the channel then please consider doing so for more healthy recipes!
I love having a comforting cozy warm dessert from time to time. This harsh Canadian winter is becoming too much for me. We have been hitting record cold temperatures this week. It’s just bitterly cold and depressing in general. The warming spices in this cake are a lovely treat and help tremendously. I’m really enjoying a good snuggly blanket and this warm cozy carrot cake lately. It’s becoming our go to recipe!
Instant Microwave Carrot Cake
Dry Ingredients:
1 cup Brown Rice Flour
1 tsp. Baking Powder
Wet Ingredients:
1 cup Plant Based Milk of choice
2 Tbsp. Apple Sauce
5 Tbsp. Shredded Carrot
Dash of Vanilla Extract
Spices:
Sprinkle of Cinnamon
Sprinkle of Nutmeg
Kitchen Gadgets you will need:
1 medium sized bowl
1 mixing spoon
1 small microwave safe baking dish or large wide mug
Grater (for the carrot)
* You can also add Pumpkin Pie Spice as the seasoning for this recipe *
Method:
1. Add all ingredients to a bowl and combine well.
2. Transfer to small Microwave safe baking dish or large wide Mug.
3. Place in the microwave for approximately 3 minutes & 30 seconds. Check on it at the 3 minute mark to see if you need the extra 30 seconds. Keep a close eye on the cake during the whole baking process.
4. Allow to cool off a bit because it will be very hot! You also want the cake to set nicely before digging in.
Today I’m sharing literally the easiest recipe ever with you all! This is my go to meal when I have no time at all and still want to eat healthy. This keeps me on track with my health and wellness goals. My yummy Tomato & Chickpea Soup is so delicious and filling.
I also love how easy it is to whip up for work. If I’m unsure as to what to bring with me, this recipe is great. It takes very little time to make and it’s packed with nutritious ingredients to fuel me for a long shift ahead. It’s also great as a meal prep option for go to dinners after work. It’s easy to store in a container and reheated for a quick dinner option.
I like adding chickpeas to my tomato soup to bulk it up a little and make the meal more filling and satisfying. Chickpeas are a powder house of protein too! They pack in at 14.5 g of protein and 12.5 g of fiber in just one cup of chickpeas! They also contain magnesium, iron, calcium and potassium. I feel so good about adding them to my meals for all the added health benefits.
I don’t add any oil to my meals in order to reduce the over all calories content. Just one tablespoon of oil is an added 120 calories. I don’t feel good about adding empty calories into my meals. Most people will add way more than one tablespoon of oil to meals. That’s a lot of extra unnecessary calories! It won’t add any added flavour to the meal. I feel like people put in their heads that they need it for flavour. In reality you really won’t miss it! You can add extra flavour with oil free broth, bouillon, herbs and other seasonings. Skip the oil to save on calories!
I hope you enjoy my easy recipe. Please tag me on IG @ VeganMommyDee if you decide to make it. I hope it helps you on busy days when you don’t have time to cook a complicated recipe. This recipe takes very little time and it’s absolutely delicious. I will also add the recipe video below for those of you who enjoy watching me make my easy recipes. If you haven’t already Subscribed to my YouTube channel, then please consider doing so now. I have loads of easy to make recipe videos on my channel. Thanks for the support and love! I appreciate each and every one of you!
Tomato & Chickpea Soup
Ingredients:
⁃ 796 ml can of fire roasted tomorrow
⁃ 796 ml can of whole peeled tomatoes
⁃ 398 ml can of chickpeas, rinsed
⁃ 398 ml of water or oil free veggie broth
Seasonings:
⁃ 1 Tbsp. Garlic Powder
⁃ 1 tsp. Onion Powder
⁃ 1 Tbsp. Dry Oregano
⁃ Sprinkle of Black pepper
⁃ Sprinkle of Umami mushroom seasoning
⁃ 1 Tbsp. of Basil, fresh or dry
⁃ 1 tsp. Oil free Veggie Bouillon (Optional)
Method:
1. Add the tomatoes, water and seasonings to a soup pot.
2. Use a potato masher to chop the whole tomatoes a little. You can also just buy chopped tomatoes in a can and skip this step all together.
3. Allow to cook on a medium heat for 15-20 minutes with the lid on.
4. Add the chickpeas to the soup and mix well. Cook for another 5 minutes with the lid off.
5. I add a little Himalayan pink salt when serving the soup.
Hi everyone! Hope all is well with you all. It’s still quite cold and damp in my neck of the woods. The rain and dampness has made me crave comforting baked goods so I’ve been revamping my banana bread. It’s just a cold, cold Spring!
I’ve enjoyed baking and creating lots of cozy meals lately. It’s all about the comfort meals this time of year. I have so many recipes to share with you all this year and I’m hoping to get them posted soon. I’ve been recipe testing and trying my best to create healthy versions of my favourite meals. Many of them have been a huge success but a few still need to be tweaked a tad.
I’ve recreated my original banana bread and made it as healthy as possible without sacrificing the taste of this epic treat. I’m so very happy with the result! This is the most often made treat at my house. It’s easy to make, includes staple ingredients that pretty much everyone has on hand and it’s guilt free. It’s healthy and delicious! No need to have any guilt about indulging in this banana bread. You’re fueling your body with nutritious ingredients instead of the typical store bought version that’s full of sugar and fat.
I also love using this recipe for mini muffins and mini loafs. Just bake them for a shorter period of time. I love how versatile this recipe is.
I really tried to break this recipe down to minimal ingredients so that everyone can feel like they can make it easily. It doesn’t matter what your skill level is in the kitchen either. This recipe is so easy that anyone can make it, and end up with a perfect snack. I also like to create meals that children can make as well. My son is usually my assistant in the kitchen. I want him to learn the importance of making home cooked meals and desserts. My recipes are easy enough for him to help me with and learn some skills. If you have little ones too, then you can definitely make this recipe with them!
My recipe is less calorie rich than my original version. I decided to eliminate the nuts and oil to save on calories. I realized that they were honestly unnecessary ingredients in the recipe. Any type of oil is still refined and not healthy by any means. It provides no nutritional benefits and makes baked goods very calorie rich. I know the hype right now is eat all the fat you can because it’s said to be healthy for us in our diet. The reality is, it’s not. Yes we need some fat in our diet but it really should be from the whole food source such a yummy avocado.
I will add my video version of this recipe below. I know a lot of you enjoy watching the recipe video on my YouTube channel. Thank you for the continued support on my channel. I really appreciate it. If you haven’t already Subscribed to my channel then please consider doing so if you enjoy health and wellness videos. I make healthy yet satisfying meals on my channel and provide wellness tips as well.
Ok so let’s get to the good part …
Here is probably one of my most favourite recipes that I’ve ever created! I hope you enjoy it as much as we do!
Healthy Guilt Free Banana Bread
Dry Ingredients:
2 cups of oat flour
1 cup of oats
1 teaspoon of baking powder
1/4 cup hemp hearts (optional)
2 Tbsp. Ground Flax
Optional : 1/4 – 1/3 cup Vegan Chocolate chips/chocolate chunks or cacao nibs
Wet Ingredients:
6 Tbsp. Warm Water
1 teaspoon pure vanilla extract
1/2 of a cup of plant-based milk
3 regular sized spotty bananas, mashed
1/3 of a cup of sugar. I use coconut sugar, brown sugar, or maple sugar.
* Preheat oven to 350 F *
Method:
1. In a large bowl place 2 cups of oat flour and 1 cup of oats. Next add in 1 teaspoon of baking powder and 1/3 cup sugar of choice. Combine well. Toss in the 1/4 cup of hemp hearts if you are using them in your banana loaf.
2. Add 2 tablespoons of flax meal to a small bowl with 6 tablespoons of warm water. Mix well and allow to thicken up
3. In another large bowl mash three spotty bananas well. Add in 1 teaspoon of pure vanilla extract and the 1/2 cup of plant-based milk. Mix well.
4. Add the flax egg into the wet ingredients. I use a fork to mix it well.
5. Next add the wet ingredients into the dry and combine everything very well.
6. Transfer your batter into your baking dishes or loaf pans. Bake at 350° for approximately 40 to 50 minutes.
ENJOY! 💛
Let me know if you try my recipe out in the comments below! Have a wonderful week everyone!
Happy Saturday! Fall has arrived and the weather is quickly changing in my neck of the woods. The air is crisp and it’s officially cozy warm sweater weather! The evening gets pretty darn chilly now too. I get inspiration this time of year and then I try creating some healthy seasonal recipe options. I’m all about trying to create healthy treats at home instead of buying store bought goods whenever possible.
I really like to try new recipes and creating healthy versions of some of our favourite meals. I still want to enjoy a sweet treat every once in a while but I still want to stay within my wellness goals.
The holiday season is upon us and Thanksgiving is around the corner. It’s my favourite time of year because it’s a time to reflect on all the blessings we have in our lives. I feel so grateful for the life I have created! I also love the warm and cozy dishes that come along with the fall/autumn season too. I will be making my Pineapple Upside-Down Cake this year for my family celebration. It’s comforting and delicious. It’s always a hit every time I make it!
Today I’m sharing my super yummy and easy to make Pineapple Upside-Down Cake recipe with you all. I love creating healthy versions of some classic recipes. I wanted to feel good about bringing this dessert to a family get together because it’s healthy and very delicious at the same time. I want my family to enjoy a sweet treat without loading them full of unhealthy and unpronounceable ingredients.
In order to sweeten the cake you can use a variety of options. I like using Date or Coconut sugar the best. If I can’t find it at the store I will buy whatever options are available to me. I sometimes have to buy cane sugar because nothing else is available. I just recommend you trying the best you can to find the healthiest options. Everything can’t always be perfect in life and we just have to accept that and not feel guilt around it. I also remind people that although we might personally enjoy treats with little or no sugar in it other people maynot. If you decide to share baked goods with others then please add the recommended amount of sugar. I feel like compared to other recipes or store bought cakes I’ve already cut down on the sugar considerably. You want other people to really enjoy it fully! When spending time with friends and family I always try and restrict a little less in order for everyone to enjoy the meal to the fullest. Time together building memories and truly enjoying the food is most important.
I also wanted to create a recipe that included easy to find ingredients as always. You guys know I’m all about keeping things fuss free! I wanted everyone to be able to find everything they needed at any local grocery store or market. Things like canned pineapple is pretty cheap to buy and works perfectly! Fresh pineapple can sometimes be quite costly depending on where you live. I didn’t want the cost of the cake to be too high overall so I stuck with staple pantry ingredients. We don’t need to break the bank in order to create a homemade treat! A simple, homemade, healthy and comforting cake was my goal. I hope you enjoy it as much as my family and I do!
PINEAPPLE UPSIDE-DOWN CAKE
Topping Ingredients:
⁃ 1/4 cup apple sauce
⁃ 1/3 cup Brown sugar or Maple Sugar
⁃ Pineapple slices
Ingredients:
⁃ 1/2 cup Soy Milk + 2 Tbsp.
⁃ 1 tsp. Apple Cider Vinegar
⁃ 1/4 pineapple juice
⁃ 1/2 cup apple sauce
⁃ 1 tsp. Pure Vanilla extract
⁃ 1/3 – 1/2 cup sugar of choice (I use coconut or date sugar most of the time)
⁃ 1 1/2 cups flour of choice (I use brown rice or oat flour)
⁃ 1 1/2 tsp. Baking powder
⁃ 1 flax egg = 1 Tbsp. Flax meal & 3 Tbsp. Water. Combine, set aside and allow to thicken.
Method:
1. Preheat oven to 350°F
2. Make the topping and add to the bottom of a 9 inch round baking pan. Arrange pineapple slices around the pan as well.
3. Next you’re going to make your flax egg. Add 1 tablespoon of flaxseed meal into a small bowl and 3 tablespoons of warm water. Combine well and set aside to thicken up.
4. Next add the milk,apple cider, pure vanilla extract, sugar and applesauce. Mix well.
5. Next add the flax egg to the wet ingredients and combine it well.
6. Now in a large bowl combine all your dry ingredients be sure to mix it well.
7. Transfer all the dry ingredients into the wet ingredients and combine all the ingredients.
8. Pour over the pineapple rings in the pan evenly distribute the batter out.
9. Bake for 35 to 40 minutes in a 350°F oven.
10. Once it’s baked allowed to completely cool before transferring to a plate or serving dish. Once it’s cooled you can place a plate on top of the pan and flip it over. The cake should slide out easily if you have a nonstick pan if not you may have to pre-oil your pan in order to ensure the cake can be removed easily.
Enjoy! 💚
I will include the video version of this yummy cake! If you haven’t already Subscribed to my YouTube channel then please consider doing so now. That way you don’t miss any upcoming cozy & comforting recipes upcoming! Thank you for the support and love on the channel!
We are definitely in the heart of the fall season and cozy recipes are required! It’s the time of year where we feel the need for those comfort meals as the days get darker, quieter and colder. We crave the cozy warm recipes that just make us feel good inside. This is my favourite season to create recipes. I get so inspired by all the foods in season during this time. Everything looks absolutely delicious and I start to think of all the recipes I want to try making. It’s just simply a wonderful time of year!
Many people will say that during this time of year they typically put on weight because they eat more decadent meals. Some say they crave “bad” foods. I feel like anything that’s a favourite cozy fall meal can be made into a healthier version. You can enjoy the wonderful much loved meal and still stay on track with wellness goals. I love to create meals that are guilt free and healthy but still taste fabulous. I know I’ve said this before but you CAN have it all! No more beating yourself up about eating naughty meals! You just have to get in the mindset of adjusting the recipe to meet your health and wellness goals. Also I’d like to add that if you do enjoy indulgent meals here and there, that’s also totally ok. It’s all about balance in life. I say just clean up your act and eat as clean as possible after that meal. It will be just fine.
I created this very simple butternut squash soup recipe using wholesome ingredients and it tastes fantastic. This recipe is a crowd pleaser and it’s perfect for entertaining during the holiday season as well. Now that covid restrictions have lightened up and families can get together we can finally start having guests over! Wow this is exciting! Everyone will enjoy this soup! My feedback after posting this recipe on my YouTube channel was excellent. I feel so good knowing that people are enjoying this hearty yet healthy soup!
Squash is abundant in every grocery store or farmer’s market this time of year. It’s definitely easy to find because they seem to be the star of the show in October and on into the colder months. Squash can be inexpensive as well and it’s quite hearty. You can make this whole recipe using just one butternut squash. A little goes a long way. My recipe will serve 4 people, so if you want to make it for a larger gathering then just make sure you pick up extra squash. I bought mine from Costco and they actually came in a two pack which is great. They worked out to 3.5 lbs each.
What if you don’t have fresh produce available to you? Depending on where you live or your budget you might not be able to get fresh squash. That’s totally ok! You can definitely use canned squash of any variety to make this recipe if needed. They do sell butternut squash in cans so this might be a good solution for you. You can also use frozen squash if that’s all you can find as well. Find whatever works for you because my recipe is very adaptable. Creating these healthier options doesn’t have to be complicated. I find sometimes we get into these rigid rules when cooking and that is just way too stressful. We tend to over complicate things and it doesn’t have to be this way.
Butternut Squash is full of Vitamins, Fiber and Antioxidants. It’s loaded with vitamin C, vitamin A, and B Vitamin’s as well. It’s rich with magnesium and potassium which plays an important role for us in our bone health. It’s so nice to know that something so delicious is actually really beneficial to our health.
I decided to add some apples to this recipe because we had picked a whole bunch from our tree in the backyard. They needed to be used up and they taste so incredibly good! I’m not sure what the variety is but they grow perfect and I love how sweet they are. I don’t put any pesticides on my tree and they still turn out perfect. No bugs either! The only battle I have is the Toronto raccoons eating them on the tree and then throwing half away onto the ground. They basically eat half of the apple and throw away the rest! Ugh! Why can’t they just eat the whole thing?
Fresh Apples from my Backyard!
I hope you enjoy my easy Butternut Squash Soup recipe. Let me know if you make it and if you make an adjustments to the recipe. I will post the video version of this recipe below if you would like to watch me cook this lovely soup. Enjoy this amazing time of year and the gorgeous fall season!
Easy ButternutSquashSoup
Ingredients:
⁃ 1 Butternut Squash, peeled & chopped Look for one around 3.5 lbs.
⁃ 1 tbsp. Bouillon
⁃ 4 1/4 cups water
⁃ 1/2 onion, chopped
⁃ 3 medium sized apples, chopped
⁃ 3 cloves of garlic
Herbs & Spices:
⁃ Paprika
⁃ Curry powder
⁃ Onion powder
⁃ Cumin powder
⁃ Dry Oregano
⁃ Black pepper
⁃ Himalayan pink salt
Method:
1. Preheat oven to 400F
3. Peel & chop the butternut squash. Add it to a lined baking pan.
4. Peel and chop apples and add them to the baking pan.
5. Chop up onion and peel garlic cloves. Toss into the pan. Add the spices to the mixture as well.
6. Pop the baking pan into the oven at 400F for 30 minutes. I gave it a mix at the half way mark.
7. Add the butternut squash mixture to a large pot. Add the bouillon, and water as well.
8. Use a hand blender to purée the soup or add it in batches to a blender.
9. Add more spices if necessary according to you taste.
10. Add the soup to bowls and enjoy!
Note: garnish with some pumpkin or squash seeds on top if desired.
I’m sharing my Best Ever Vegan Lasagna with you all today! Welcome back to my blog! This recipe is seriously pretty epic and I’m so excited to share it with you!
It has such a depth of flavours and it’s easy to put together. I feel like even a beginner cook could make this lasagna pretty easily. The only time consuming part is cooking the elements for the layers of the Lasagna. Assembly goes quite fast and then it does it’s thing cooking up in the oven for 1 hour. You don’t have to keep checking it while it cooks up either. I suggest just uncovering it for the last 10 minutes.
My lasagna is made using wholesome ingredients and you can feel good about eating it all up. Trust me you will want to eat every last bite of it! As always with my recipes I always make sure I’m using easy to find ingredients. All of the components to this lasagna are super easy to find at any grocery store. I feel like there is nothing more annoying than having to search multiple grocery stores looking for certain ingredients. You won’t be doing that with this one. You actually probably already have most of the ingredients on hand at home. I love making pantry staple meals. I don’t like having to buy too many ingredients for my meals.
The cheese sauce used in my recipe is a modified version of a recipe I found on YouTube. I will make sure to add it to this post for your reference. The thing I love about homemade “cheese” is that you can customize it to your liking and needs. You can make it thick and spreadable or on the runny side depending on what your cooking.
I love how little money I spent on the ingredients needed for this recipe as well. Most of the ingredients are staple items I always have at home. I love when meals are low cost and provide an abundance of nutrition. You can find cans or a jars of tomato sauce for pretty cheap at pretty much every grocery store. Just make sure it’s pure tomato sauce without any added oil. This will keep the calories lower by skipping any added unnecessary oil to the meal. Lasagna noodles are inexpensive as well and a fantastic variety can be found depending on where you shop. Organic tofu is often on sale, and frozen veggies are the cheapest to buy at the grocery store. The only ingredient I find that can be sometimes costly is the nutritional yeast. If you can buy it in bulk that will save money. You only need a little amount for this lasagna and the rest will store for a long time in the pantry.
This recipe will be enjoyed by even the most picky eaters. I’ve even served it to meat eaters and they loved it too! I think that says a lot because they tend to be quite reluctant to try meals like this in my experience.
Best Ever Vegan Lasagna
Ingredients:
– 2 680 ml cans of tomato sauce – 500g firm tofu – 2 tbsp. Nutritional Yeast – 2 tbsp. better than boullion – 2 tbsp. Garlic power – 2 tsp. Onion powder – 1 tsp. Dry Oregano – 1/3 cup fresh Basil – 3 cups frozen mixed veggies – 1 cup frozen edamame – 1 package frozen spinach, thawed – 1 box 375g whole wheat lasagna noodles – homemade cheese sauce or a bag of vegan shredded cheese
Method:
1. Thaw out the spinach before hand.
2. Preheat the oven to 400° F.
3.In a frying pan cook up the frozen vegetables and spinach. Use water instead of oil to cook them up. Add 1 tbsp. Of better than boullion, 1 tbsp. Garlic Powder and 1 tsp. Onion Powder to the vegetables. Set aside until ready to use.
4. Add the tofu to a pan and crumble it up using your spatula. Saute in water instead of oil. Add 1 tbsp. of Better Than Boullion and 1 tbsp. Nutritional yeast. Cook well and set aside until you need it.
5. Add the tomato sauce to a pan and add 1 tbsp. Garlic Powder, 1 tsp. Onion Powder, 1 tsp. Dry Oregano and 1/3 cup fresh Basil. Heat up on a medium heat for 10 minutes with the lid on.
6. Make cheese sauce or skip this step and just use store bought vegan cheese. The homemade cheese sauce only takes a few minutes to make in the blender. Just heat it through in a pan on the stove top.
7. Cook the lasagna noodles as per box instructions. I splash some cool water on them in the colander just to make sure they don’t stick together too much.
8. Grab your lasagna baking dish and start to assemble the lasagna. I add tomato sauce to the pan first and the lasagna noodles. Then I add the veggie mix, a drizzle of tomato sauce, tofu mixture and then the cheese sauce on top. Keep repeating until you’ve filled the lasagna dish. Finish with tomato sauce. Add more cheese sauce on top too if desired.
9. Cover with foil and cook for 1 hour at 400° F. Uncover for the last 10 minutes.
10. Allow to cool for a few minutes before slicing it up.
ENJOY!
NOTE:
I used a modified version of Jill McKeever cheese recipe. I added lots of garlic powder, extra onion powder, black pepper and extra water to the sauce when I made it. I also transfered the sauce from the blender to a pot to thicken up. Keep a close eye on the sauce because it will stick to the bottom of the pan easily.
I will add a link to Jill’s recipe video below.
I will also add my video version of my recipe below. I know many of you prefer to watch the recipe video.
Thank you for the support and love on my YouTube Channel. If you find my recipes helpful on your health journey then please Subscribe to the channel. Please give the video a Like as well because this helps my little channel tremendously. Thank you!
I wanted to share another very easy to make recipe with you all. I’m often asked about how I make my homemade veggie burgers. I always share my favorite recipes so you can all enjoy them too. I usually throw everything I want to add into my burgers into a big bowl and wing it. I don’t normally measure things and I just eye ball my measurements old school. This makes it difficult to pass on to others though so I’m trying to change my ways. I’m now forcing myself to measure things out and write them down as I create my meals. The notes section on my cell phone has been very useful for this. I don’t have to search for paper, pen or an excuse not to jot it down!
I used to complain to my mom about her never having written recipes and winging her meals back in the day. I thought “how on earth will I learn to make these meals if she doesn’t have a recipe written down to follow”? Well, I’ve become my mother it seems. Sorry guys like I said, I’m trying to change my ways!
I love to make healthy twists to my favorite meals. Making homemade vegan veggie burgers is one of my absolute favorite meals. I can pack in an abundance of nutrition into my burgers by making them at home.
I also like to control what’s going into my burgers because then I know that no added oil has been put into them. I feel like that’s unnecessary extra calories that don’t give me any nutritional benefits. Every tablespoon will run an extra 120 calories and that sure adds up quickly at each meal! I will pass on that and just eat more real unprocessed food for the same calories.
I enjoy my burgers with Spinach and sprouts on sprouted bread.
My feedback after posting the recipe video on my YouTube Channel has been wonderful. Everyone has told me that they love how quickly these burgers come together. I’m thrilled! I love helping people save time in the kitchen and still get wholesome food on the table.
You only need 4 ingredients to make the most epic burgers.
This recipe only uses four ingredients to make. I wanted to create a recipe that everyone could pull together easily. I wanted to make sure that even the most inexperienced cook could still whip these burgers up and eat a healthy burger alternative. I also wanted to make sure that it was a low cost meal. Not everyone has the ability make certain recipes because food costs are quite high these days. I often stick to basic ingredients that can be found anywhere and cost little to buy. Spices are definitely optional because they will taste great even if you don’t have any to add to them. Even something as simple as salt and pepper is all you really need for extra flavor. Use whatever you can afford, have on hand or that is easy to find in your local grocery store if you add extra seasonings.
My favourite veggie combination.
GF Oats bought in bulk!
Save money with low cost meals
One of the best things about this burger is how easy it is to make a variety of things using just one recipe. You can use this mixture not just to make burgers but also for veggie bites, tator tots, falafels, and veggie “meat” balls. The possibilities are endless! I love creating recipes like this!
You can change up the spices and trade out the ketchup for another oil free sauce of your choice to change things up every once in a while. You can also change up the veggies for different flavors or to use up whatever veggies need to be eaten first. I don’t like food waste! This recipe is great with a variety of veggies so use them up.
Optional: Spices & herbs. I like adding garlic powder, onion powder, paprika and dry oregano.
Method:
1. Preheat oven to 375° F.
2. Cook up veggies of choice in a frying pan using water instead of oil. I like to use a mix of broccoli, cauliflower and carrot most often.
3. In a large bowl add the rice, veggies, ketchup & oats. Combine well and if you use spices or herbs toss those in now too.
4. Add the mixture to a food processor and pulse until combined well. Be mindful of not over blending it.
5. Add to a lined baking sheet and shape the burger patties.
6. Toss in the oven at 375°F and bake for 20- 25 minutes depending on the size of the burgers. Flip them at the half way mark.
ENJOY!
I’m adding my video of how to make these yummy burgers below for your reference.
If you make this recipe please comment below or tag me on IG! Thanks for the love and support here on the blog as well as on YouTube. Welcome to all the new Subscribers and Followers. If you haven’t already, check out my YouTube Channel and give this video a Like. Subscribe to my channel for more quick and easy recipes. You will also find wellness tips and be able to take a peek at my veggie gardens.
I’m enjoying my veggie garden and it’s abundance this year more than ever. With COVID-19 happening I still only shop when necessary. I love being able to grow my own veggies so I don’t have to buy as much produce at the grocery store. Being able to just walk outside and pick my own veggies is the best feeling ever!
I also love how fresh my home grown produce is. Honestly it even tastes better! Currently I’m obsessed about how my Green peppers taste. I feel so grateful to be able to grow these healthy foods. I feel so energetic and happy during this time of year. It’s probably because of a combination of things I’m sure. I eat even healthier, fresher and more organic food than other times of year for starters. I feel way more active as I’m busy gardening and taking a couple long walks daily. The amount of vitamin D I’m also getting daily makes a huge difference in my wellness.
I want to share with you some of my simple healthy habits. I often get asked what people should start doing on their wellness journey. This is sometimes a difficult question to answer because we can implement many small yet important steps.
These healthy habits are surprisingly super easy to implement and they sure do make a huge difference in our health. These habits are also super easy for people who are just stepping into the wellness zone. It can all seem so overwhelming but really it’s not that hard at all. Back when I started my health journey I started by eliminating flavoured coffee whitener and implementing more water into my diet. Two pretty simple things but yet I instantly lost 10 lbs by making these changes. Every small change makes a big impact on our overalls health and wellness.
Let’s get into my favourite easy healthy habits. These habits are simple and anyone can truly implement them in their lives.
Wellness is a big picture with many pieces to the puzzle. By implementing these small tasks one at a time it makes sticking to them long term very possible. I feel like adding too many new healthy habits to your routine all at once is just too overwhelming. Most people will get frustrated and stop everything all together with time. I always suggest that people pick one or two healthy habits that they want to work on. Implement changes slowly and they will just become a natural way of life. This will help you stick to this long term and truly benefit from it.
I add simple things to my diet but over all they make a huge impact on my health, energy levels and the way I look at wellness as a whole. All these pieces together make the future brighter.
One of my favorite things that I implement into my diet and lifestyle is Lemon Water. I love the energy lemon water gives me and I always have a water dispenser dedicated to it. This is such a basic health addition to my diet but yet it makes a huge impact. Lemons are known to purify the blood, improve our skin, they have Vitamin C, and they aid in digestion. The list can continue with all the amazing benefits of lemon water. I feel much more energetic when I consistently add this one simple healthy habit to my life.
Another one of my favorite additions to my wellness routine is adding Chia Seeds in my diet. If I had to pick one thing that I couldn’t live without, yep this would probably be it! These tiny amazing seeds are full of protein, iron, omega 3 fatty acids, antioxidants, fiber and calcium. I love making easy treats like chia pudding for the family. We love to make vanilla or chocolate chia pudding. It’s so easy and super healthy! I even add chia seeds to my water and drink them up when I don’t get a chance to incorporate them into my day.
I included simple things like Gratitude Journaling because this will definitely start your day off on positive note. It puts us in a state of joy and we can really feel appreciatation for all that we have. It keeps us focused on all the good things happening in our lives. It has been proven to increase self esteem as well. This is a great way to really reflect on all the things we have accomplished. Also by putting ourselves in a positive state we reduce stress. When you put yourself in a state of gratitude and positivity it completely shifts how you feel and the way you look at things. Negative feelings and thoughts seem to float away. I like to start my day off with writing in my Gratitude Journal because it starts my day off on a great note. It only takes a few minutes and it makes a tremendous difference in how I feel and sets the tone for the day ahead. My journal asks that we reflect on 3 things that we are grateful for and it also includes a positive quote as well. Find a journal that suits you and try implementing this simple habit.
Check out my YouTube video to learn about further simple healthy habits that I implement in my life.
Instead of starting new goals on June 1st I decided to shake it up a little and implement them now. I’m kinda in the feeling high vibrational mode and I thought why not just jump into it? New goals are a way we can say I’m important and I want to implement changes right now.
I was never one of those people who started new challenges or goals in the new year. As if January 1st will magically make you ready to accomplish all your goals. I feel like we all know when the right time is and we get that nudge to make changes when we are meant to. There is no perfect time of the year or situation. We just have to trust our intuition and roll with it. In my experiences the biggest changes are made this way.
This week my 18 year old and I signed up at a gym together. We decided that we will get healthier, fitter and work towards our goals together. This brings us an opportunity to spend one on one time together as well. I’m a mother of 5 and any opportunity for quality time is wonderful! Together we will motivate each other as well as enjoy some good laughs. After all I’m rusty and haven’t been working out hard for a long while now! My daughter has never been a gym person until now as well. Lots of learning and life experiences lay ahead.
It’s also 24 hours so even though I work 12 hour shifts I will still have ample time to fit my workout in. We made sure we picked a place that covered all the bases. No excuses! I look forward to my new challenges and I cant wait to bring myself to a healthier state. I’ll bring you guys along with me as well. I’ll post about my health journey and record videos for my YouTube channel (Vegan MommyDee).
Have you recently started implementing new things into your life? Have you set some new goals too? I’d love to hear about it! Let me know in the comments what’s happening with you. Let’s support and encourage one another on this wellness journey!
~Vegan Mommy Dee~ 
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