Tomato & Chickpea Soup

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.

Enjoy! 💚

Fluffy Jam Filled Cookies

I wanted to share a very easy and healthy cookie recipe with you all today! It’s super easy to make and it can be all done in one bowl! You don’t need loads of supplies and ingredients to make these tasty cookies. Anyone can whip these up! In fact my 5 year old loves to help me make them. It’s definitely an children friendly recipe.

I love having healthy go to snacks available for my family, like these cookies. Everyone is always busy but it’s super easy to pack up these cookies and hit the road. I find packing healthy cookies and treats will save me from purchasing unhealthy goodies throughout the day. If hunger strikes I like having something with me in the car or my backpack to eat. Cookies like this that are filled with real ingredients, offer nourishment and you will be that much more likely to get to your next meal. You don’t want to be starving by the time your next meal comes. Snacks like this help tremendously for me personally.

You can use any type of flour you have on hand for this recipe. I will only say that you might need to add a little more milk to the batter if necessary. If you find that it’s too dry then add a little milk slowly to the bowl and combine well. My favourite flour to use is spelt flour when I make these cookies but I also use other types when needed. It will still taste good regardless of what you decide to use. I like creating recipes that allow flexibility because everyone has to work with what they have available to them. Due to the pandemic I know many places are experiencing food shortages. Grocery stores aren’t getting their full deliveries on products. We just have to work with what is currently available to us.


Fluffy Jam Filled Cookies

Dry Ingredients:

⁃ 2 cups Spelt Flour

⁃ 1/3 cup sugar

⁃ Sprinkle of salt

⁃ 1 tsp. Baking Powder

Wet Ingredients:

⁃ 1/3 cup Unsweetened Apple Sauce

⁃ 1 tsp. Pure Vanilla extract

⁃ 1/3 – 1/2cup Plant based Milk

⁃ 1/3 cup Jam ( l used Crab Apple Jam)

Method:

1. Preheat oven to 350 F.

2. Combine all the dry ingredients in a large bowl.

3. Next combine all the wet ingredients in a medium sized bowl.

4. Add the wet ingredients into the dry and combine well.

5. Place the dough on a lined baking pan. I do golf sized balls and place an indentation in each using a small teaspoon.

6. Add a little of the jam inside each cookie.

7. Bake at 350 F for 12-14minutes.

Note: You can use one bowl to make this recipe too! Add all the dry ingredients and then toss in the wet ingredients. I add 1/3 cup of milk first and depending on the type of flour I’m using. I will go ahead and add more milk if needed.

Enjoy! 💚

I will insert my video version of this quick and easy recipe in this post. Many people find it helpful to watch them. If you haven’t already Subscribed to my channel on YouTube then please consider doing so now. I have loads of easy to make healthy recipes on there! Thanks for the support!


Healthy Guilt Free Banana Loaf that Actually Tastes Great!

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 30 to 40 minutes.

ENJOY! 💛

Let me know if you try my recipe out in the comments below! Have a wonderful week everyone!

Health, Joy & Positive Vibes,

Easy Butternut Squash Soup


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 Butternut Squash Soup

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.

Enjoy!!!

Health, Joy & Positive Vibes,

Debbie

~VeganMommyDee~

2 Ingredient Veggie Pasta!

The last couple weeks have been difficult. I’m still on the mend after feeling super ill. I had to get tested for COVID-19 and thankfully it came back negative. It’s just a regular flu that needs to run its course.

I’ve been focusing on getting lots of vegetables into my diet. I need those extra nutrients more than ever right now! Packing a variety of fresh and frozen vegetables and fruits will help my body fight illness and provide me with extra energy.

I decided to create a healthy veggie sauce using frozen vegetables to add to my meals. I used this sauce on my pasta and it worked out fabulously. It’s a completely guilt free sauce using only two ingredients. I used a frozen mix of broccoli, cauliflower and carrots to make my veggie sauce. You can use whatever vegetables you have on hand to make this delicious veggie sauce. I’m sure the possibilities are endless and many combinations would be fantastic.

I used beetroot noodles for my pasta dish because that’s what I had on hand. They ended up being absolutely delicious. I actually found them at my local Dollar Store. They only cost my $1.50 and provided meals for two days. I ate large portions along with my partner and we still had lots left over for lunch the next day. I love saving money! I will definitely buy those again if I see them at the store. You can use whatever type of pasta you have or prefer for this recipe. I suggest using something like a whole grain pasta for added nutrition.

This is also a great way of cleaning out your fridge and making sure all the veggies you bought get used up. I hate food waste so I try creating recipes like this one in order to use everything up. We tend to buy a lot and don’t plan out our meals very well. Creating recipes like this is great to use it all up and not waste hard earned money. Nobody wants to throw away spoiled food.

Many people are also cutting back on food spending and trying to create cheaper meals. Grocery store spending can be quite high for all of us no matter what our diet is these days. If you live in a place where you can’t grow anything yourself due to the climate then these costs can be even higher unfortunately. I’m in that boat myself because it’s too cold most if the year where I live sadly. I can only grow my veggies for a short time every summer.

I hope you all enjoy this recipe as much as I do! I need quick and easy recipes because life is just too busy! I also need to keep my diet as clean as possible so I can feel at my absolute optimal. This is why I create simple and healthy recipes like this one. If you enjoy these fuss free recipes then consider Subscribing to my YouTube Channel where I have loads of quick and healthy video recipes.

2 Ingredient Veggie Pasta

Ingredients

– 300-400g  of Pasta
– 5-6 cups of veggies (I used frozen broccoli, Cauliflower and carrots).


– Save 2 cups of the pasta water for the sauce. This will add great consistency and flavor.

Optional:
– Seasonings and spices of choice (optional)
– 1 tsp. nutritional yeast (optional)

Method

1. Boil a large pot of water for the pasta.

2. Add the veggies to a pan and cook them up. Just use water or veggie broth to cook them up. Don’t use oil because that will increase the calories significantly.

3. Add the cooked veggies to a blender. Add spices, seasonings and nutritional yeast if you are using them.

4. Add the pasta water to the blender. Start with 1 cup and decide how thick you want your sauce.

5. Drain and plate your pasta. Add the sauce. Combine well.

ENJOY!

I will add my video of how to make my easy veggie pasta below in this blog post for those of you who enjoy watching recipe videos.

I will make my best effort to get more recipes up on this blog this year. I’ve had a lot of people asking me to post more often here. I will do my best my friends! Thanks for the support, encouragement and love.

Health, Joy & Positive Vibes,

Debbie

~VeganMommyDee~

No Waste Quick & Easy Meals

I love making No Waste Quick & Easy Meals. I absolutely hate wasting food! Anyone else buy loads of food and a week or two later you start tossing it in the trash or organic bin? It’s just so wasteful.

This hurts our wallet, health and our planet.

I vowed to start changing this bad habit. I didn’t want to continue throwing out perfectly good food because I didn’t plan my meals well enough. It was also starting to get too costly which is not ok when you really want to buckle down and save money for a rainy day. Saving money is on my top priority list this year.

I do use an organic compost bin so at least the food waste isn’t going in the trash can. It is however still horribly wrong and wasteful. I can’t justify buying food to just toss into my compost bin. Why is it so hard to use up everything we buy? I work long 12 hours shifts. A stretch of days go by where I can’t cook anything. I batch cook staple foods like rice and potatoes before I start all my shifts because thats super easy. I just add a veggie to it for my work lunches. I typically make frozen veggies on those days. I definitely don’t have the energy or will power to cook much more than that on those days!

My simple healthy work lunch.

Late last year I decided that I had to make a big change. I made the commitment to be more mindful of what I’m buying at the grocery store. No I don’t need every veggie on every single shopping trip! This was a hard thing to change because I really embrace the eat the rainbow lifestyle. Now I limit myself to what I truly need to make a meal or two with.

Roasted Sweet Potato and Mixed Greens Salad

Making these changes was difficult at first and even now I sometimes find goodies in the fridge that I’ve missed. I just make a meal out of these sad overripe veggies and it always turns out great! I feel like almost always something can be done with them. It might not be the best meal but it will be healthy and taste good. Of course there will always be times where the odd thing is too far gone to use. I just try my best to avoid it as much as possible.

I create meals using only a few ingredients these days that I quickly grab in the fridge. I use up whatever needs to be eaten first and go from there. I love this way of cooking. No waste meals are my absolute favorite now. It forces me to think outside the box and get creative. I’m actually really enjoying cooking this way!

No waste cooking has also made me get back to basics and eat more simply. I’m able to save a lot of time by eating this way. I’m not spending endless hours in the kitchen. Great cooking doesn’t have to be fussy and complicated.

My Empty the Fridge Veggie Bowl!

I hope that this inspired you to reduce food waste. Join me this year as I change myself to continue my no waste meals and reduce food waste in our homes!

Catch me on VeganMommyDee’s Life on YouTube. Consider subscribing if you enjoy health, wellness content and easy to cook recipes.

Health, Joy & Positive Vibes,

Veggie Garden Love

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.

Continue reading

Healthy Arugula & Spinach Pesto

Calling all Pesto sauce lovers!!! I have a recipe that you will not only love but it’s actually healthy too.





Do you love Pesto but hate all the calories associated with it? Traditional pesto is loaded with oil which is just empty calories. Did you know that each tablespoon you use will add on 120 calories to your meal? I don’t know about you but I’m not interested in adding on all these extra unneccessary calories. I also don’t know any person that just adds one tablespoon of oil to their food when they cook. Think about how much oil is called for in traditional pesto recipes. Add up all those extra calories. It’s actually pretty horrifying. If those extra calories came from wholesome unrefined foods then I wouldn’t worry about it. Oil of any kind has been refined and adds no benefits to our health contrary to popular belief however.

If you want to read more about the hazards of including oil in your diet I recommend you check out Dr. Mcdougall’s website and pick up some of his amazing books. The Starch Solution will open your eyes to a weath of information and practical tips.

My recipe for pesto is oil free, nut free and dairy free. I eliminated a ton of calories and I only use real whole foods. I believe that the food we eat should be full of nutrients and vitamins. This is the food of vitality and wellness. This is the food I want to fuel my body with and I hope you do too.

So what if pasta isn’t your thing? Yes some people just aren’t big pasta fans. It’s true but hard to believe I know! Don’t fret because you can also use this fresh oil free pesto sauce on baked or boiled potatoes which is amazing. It will take your plain potatoes to a whole new level trust me! It’s also a great alternative to adding unhealthy butter or sour cream to your potatoes. I also like to top my rice with a little of this pesto sauce too. It gives your rice a bit of extra flavour and colour which is really nice.

Here is my healthy and super easy to make recipe for Pesto. This recipe is made using Arugula and Spinach which is probably very easy to find for everyone. I do like to use Fresh Basil when I have it but it doesn’t have to be the staple ingredient in pesto. I love how you can play around with different healthy greens to create new and wonderful pesto recipes. You can never get sick of pesto sauce when you try new greens and create new ways of making this fabulous sauce.

Healthy Arugula & Spinach Pesto Pasta

Ingredients:

• 3 cups Arugula & Spinach Mix
• Juice of 1 large lemon
• 5 cloves of garlic
• 1/2 cup Pumpkin Seeds or Sunflower seeds
• Salt & Pepper
• 1 cup chopped Tomatoes
• 1-2 Tbsp. Nutritional Yeast
• 5 cups pasta of choice. I used Quinoa Pasta.

Method:

1. Boil large pot of water and add in the pasta. Cook according to directions on pasta packaging.


2. Add all ingredients to a food processor. Combine well.


3. In a large bowl add the pasta and mix in the pesto sauce.

* Serves 4 people *

Enjoy!

If you want to see how I made my recipe then just take a peek at my video below. It’s my latest recipe video on my YouTube channel.

Much Love & Gratitude,

Debbie

~VeganMommyDee~

Best Ever Oatmeal Chocolate Chip Cookies

My most popular homemade cookie is my Oatmeal Chocolate Chip cookie recipe. It’s healthy, nutritious and keeps you feeling full super long. They even qualify as a great breakfast cookie in my opinion. I say if they include oatmeal then they qualify as breakfast!

This recipe can also be altered to suit your preferences. You can mix it up a little by replacing the chocolate chips with raisins or cranberries if you prefer. Those options would be tasty. My kids like them best with vegan chocolate chips, so I stick with this option pretty much every time I make it.

I feel good knowing that although I’m eating a cookie that it’s a healthy alternative. I love guilt free options!

I will indulge in store bought baked goods sometimes but they just don’t seem to settle with me well. These treats are usually too sweet and contain oil in them. I’m not used to either of those things in my diet. I now avoid outside treats as much as possible and try making my own healthy snacks.

If you don’t like bananas then I apologize because the star of the show is banana in my recipe. It binds everything so nicely and provides all the sweetness we need without adding any extra sugar. I avoid adding extra sugar in my baked goods whenever possible. You can use sweet potato as an alternative to banana however and that should work really well too.

BEST EVER OATMEAL CHOCOLATE CHIP COOKIES

• 2 cups oats
• 4 cups oat flour
• 9 bananas
• 1 1/2 tsp vanilla
• 1/2 cup vegan chocolate chips
• 1/4 cup hemp hearts
• 6 flax eggs.

FLAX EGGS: 1Tbsp. Flaxmeal + 3 Tbsp. Water. This will make 1 Flax Egg. Allow to thicken up for 5 minutes.

Preheat Oven to 350 F. & Make your Flax Eggs

1. Mash Bananas and add Vanilla

2. Add in the thickened Flax Eggs and mix with a fork
3. Toss in the Oats and combine well
4. Next add in the Oat Flour

5. Add in the Hemp Hearts & Vegan Chocolate Chips
5. Combine Well
6. Place parchment paper on a cookie sheet and shape the cookies out with a spoon. Flatten them as well.
7. Bake for 18 Minutes at 350 F

ENJOY!


Bake at 350° for 18 minutes. Allow to cool completely before storing in an airtight container.

My simple Guilt Free Cookies!

I hope you enjoy my recipe as much as we do at my house! Healthy foods can taste exceptionally good when you use the right ingredient combinations. These cookies make me feel like I’m eating a decadent treat but in reality it’s just a wholesome snack.

Stay Healthy my friends! Much Love & Positive Vibes to you. 💚

My Epic Immune Boosting Soup

Happy Sunday to you all! I hope everyone is doing well and staying healthy. It’s pretty crazy how quickly things have changed in the world and it’s definitely a scary time.

With all the extra time on most people’s hands I’ve noticed a lot more people cooking up a storm. People are trying new recipes and getting inspiration from each other. I think this is fantastic because we can now get back to basics and learn how to prepare healthier homemade meals.

Many people are worried about weight gain because of all the inactivity during isolation. This is definitely valid but It’s pretty easy to keep our diet clean. By eating whole foods, drinking plenty of water, and making those homemade meals this is easily controlled. Yes we will snack a little more but if we choose wholesome foods then we shouldn’t worry to much about weight gain. When weather permits then get outside and take a walk or go for a run. It’s not only good for our waistline but also for our mental health.

I’ve had many people ask me for my simple instapot immune boosting veggie soup. I decided to make a little video making it so you can see how easy it is to make. It’s filled with amazing immune boosting veggies and you can use fresh or frozen veggies. It will all work for this easy soup. At this point in time it’s sometimes difficult to get certain foods because of the COVID-19 situation. We are also limited to how many items we can buy so this can be difficult at times. I’ve been making this soup a lot because it’s easy to make, fast, I can use whatever veggies I have and I feel like my family could benefit from the immune boosting properties in the soup. It’s a win in every way! Let me know what your go to meal is these days in the comments.

Enjoy my recipe and please tag/mention me here or Instagram if you make it. If you haven’t already followed me on YouTube I would truly appreciate your support.  Please Like and Subscribe to my channel. Don’t forget to stay connected with me across social media as well. Stay Healthy my friends!

Light & Love,

Debbie

~VeganMommyDee~