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Posted by on Apr 3, 2016 in Breakfast, Desserts, RECIPES, Sides, Uncategorized

Vegan Coconut Whipped Cream

Vegan Coconut Whipped Cream

Since I learned too much dairy irritates my stomach, I’ve switched to this fabulously easy Coconut Whipped Cream. It is prepared the same as regular whipped cream is, except instead of using heavy whipping cream, it uses coconut cream!

Coconut cream

Coconut cream is found at the bottom of chilled full¬†fat coconut milk cans, or can be purchased by itself at Trader Joe’s. I haven’t been able to find just straight coconut cream anywhere else…although Google is telling me Thai Kitchen has also started selling coconut cream. I have tried several types of full fat coconut milks to make this whipped cream, but always come back to the Trader Joe’s Coconut Cream. It gets the most fluffy!

Chill the can of coconut cream (or whole fat coconut milk) in the refrigerator for at least a few hours. I always keep a can or two in my refrigerator so I have them at the ready. Flipping the can upside down will cause all the coconut cream to settle at the bottom of the upside can (AKA the top of the can if it’s right side up)….does that make sense?? Hope so! ūüôā


coconut cream upside


Scoop out the cream into a chilled stainless steel or glass bowl. Even the Trader Joe’s Coconut Cream will have a little bit of coconut water at the bottom, you want to avoid getting any of the water into your bowl. The water makes the whipped cream watery…not great. Fun hint, save the coconut water for smoothies or just to drink! It has more potassium than bananas!

Add a dash of vanilla extract and a little bit of sweetener. I use about a tablespoon of maple syrup. Whip the three ingredients with a hand mixer or Kitchen Aide mixer on a relatively high-speed until the cream becomes light and fluffy. Another fun hint, sometimes I add in a capsule of probiotic powder for a little extra healthy kick!

whipped coconut cream


Use the Coconut Whipped cream as you would regular whipped cream. A fan favorite is on top of my healthy blackberry cobbler! So so good! If you don’t use it all in one sitting, keep it cool in an airtight container, and you can re-whip it later more if necessary!

15.9.22 Blackberry Cobbler 3

Vegan Coconut Whipped Cream
Easy, Vegan, Delicious.
Recipe type: Dessert
  • 14 oz can Coconut Cream (or Full Fat Coconut Milk)
  • 1 tbsp Sweetener (I use pure maple syrup)
  • 1 tsp vanilla extract
  • Chilled Glass or Stainless Steel Bowl
  • Kitchen Aide Mixer or Hand Mixer
  1. Refrigerate Coconut Cream or Full Fat Coconut Milk upside down for at least 6 hours, preferably overnight, so that the cream sinks to the bottom of the upside can (AKA the top).
  2. Scoop out ONLY the cream, being careful not to spoon in any of the coconut water in the can, into a chilled bowl.
  3. Add sweetener of choice and vanilla extract to bowl.
  4. Whip until fluffy!*
  5. Enjoy as you would regular whipped cream!
*It likely won't get AS fluffy as dairy whipped cream, but if you're lucky and it's refrigerated long enough, it might. ūüôā
The sweetener and vanilla extract are optional. The whipped coconut cream is delicious on it's own too! And/or add a dash of probiotic powder for added nutritional benefits!





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Posted by on Jan 24, 2016 in Breakfast, Desserts, RECIPES, Uncategorized

Healthy No Bake Buckeye Bars

Healthy No Bake Buckeye Bars

National Peanut Butter day! No better way to celebrate than with these tasty treats!

If you’re from the Buckeye State (Ohio!), like I am, you’ll know “buckeye” flavor is really just the chocolate/PB combo…It also happens to be my absolute FAVE.

Buckeye Bars

I have been on a sweet tooth kick recently. Actually, it’s not recently, let’s be serious…I have a constant sweet tooth. I am LOVING these delicious naturally sweet buckeye date bars. They take a quick 10 minutes to throw together and can be frozen for months (although I doubt they’ll last that long…). I made a double batch last week, froze half, with the intention of saving the rest for a rainy or snowy day, and have somehow plowed through them in about a week!

I posted a photo of them on my Instagram account last week and per my lovely followers’ requests, I am sharing this recipe with you all!

These bars are packed with superfoods (chia seeds and ground flaxseed) and provide you with your daily dose of protein (peanut butter) and antioxidants (dark chocolate!!)!

Buckeye bars hand

They also taste and feel like you’re eating cookie dough, so I can probably just stop there, since I don’t think anything else I say could convince you any further that you¬†need these in your life. Stat.

As usual, these are vegan/vegetarian, and can be made gluten-free!

Buckeye Bars oats

Healthy No Bake Buckeye Bars
Prep time
Total time
Fiber, protein, antioxidants, oh my!
Recipe type: Dessert
Serves: 12
  • 1 c Dates - soaked in ½ c water for at least 4 hours
  • 2.5 c Old Fashioned Oats
  • ⅛ c Chia Seeds
  • ⅛ c Ground Flaxseed
  • ½ c Virgin Coconut Oil
  • ¼ c Creamy Peanut Butter
  • ¼ c Dark or Semi-Sweet Chocolate Chips OR melted with 2 Tbsp Peanut Butter
  • 1 scoop Chocolate Protein Powder, optional
  1. As stated in the ingredients list, soak the 1 c dates in .5 c water for at least 4 hours in the refrigerator.
  2. Blend the oats into a rough powder (not quite flour, but not quite quick oat size).
  3. Blend soaked dates and remaining water until it becomes a thick paste.
  4. Mix ground oats, ground flaxseed, and chia seeds. Add protein powder if you prefer.
  5. Melt peanut butter and coconut oil in microwave for 30 minute increments, until coconut oil is fully melted. Mix melted PB/coconut oil thoroughly.
  6. Add PB/Coconut oil mixture & date paste to the dry mixture (oats, flax, chia) and mix until doughy consistency...I like using my hands for this. ūüôā
  7. Massage in chocolate chips...or save them to make a glaze with the PB.
  8. Transfer dough into a baking dish or sheet and press firmly so the mixture is evenly flat. I do it so the bars are about 1cm thick.
  9. Refrigerate for at least 1 hour. Spread the melted chocolate chips and PB (optional).
  10. Slice into bars.
  11. Enjoy!


Buckeye bars 2

Hope you love these as much as I do!





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Posted by on Oct 20, 2015 in Desserts, RECIPES, Sides, Snacks, Uncategorized

Spiced Maple Pecans

Spiced Maple Pecans

All I want for my birthday (tomorrow!) are endless amounts of these spiced maple pecans.

15.10.20 spiced maple pecans 3

Salty and sweet. YASSSS. The fresh ground pepper gives these an unexpected kick of bold flavor.

I would get frustrated before because all the candied nut recipes I found online had eggs, or a ton of sugar and butter, and without those ingredients I couldn’t get the right texture or flavor…They would be soggy or so coated in sugar I couldn’t taste the delicious roasted nut inside…Until now!

These take 5 minutes to prepare and can easily be stored for several weeks. They make the perfect snack, salad topper, or addition to your morning smoothie/oatmeal/yogurt. I love love love (love??) spiced nuts on my salads!

15.10.20 spiced maple pecans 1

Your house will smell glorious while these are roasting in the oven. They have significantly less sugar than store-bought candied nuts and all natural & simple ingredients.

15.10.20 Spiced maple pecans 2

Spiced Maple Pecans
Prep time
Cook time
Total time
Recipe type: Sides
Serves: 2 cups
  • 2 cups raw pecan halves or pieces
  • 4 tsp pure maple syrup
  • 1.5 tsp salt (I use ground pink Himalayan)
  • .5 tsp fresh ground pepper
  • 4-5 drops orange essential oil or .5 tsp dried ground orange peel
  • .5 tsp ground cumin
  1. Line baking sheet with parchment paper.
  2. Preheat oven to 350F.
  3. Pour maple syrup over pecans and mix well until evenly coated.
  4. Sprinkle salt, pepper, orange essential oil or peel, and cumin over syrup and pecan mixture.
  5. Thoroughly toss all ingredients. There should be very little liquid at the bottom of the bowl.
  6. Spread pecans on baking sheets so they are not touching.
  7. Place sheet in oven for 10-12 minutes. Ensure the nuts do not begin to brown, maple syrup should be bubbling when you remove the baking sheet from the over.
  8. Allow to cool outside of oven for at least 20 minute to allow the sugar to crystallize.
  9. Store in an airtight container for up to one month in a cool dry place.
  10. Enjoy!




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Posted by on Sep 22, 2015 in Breakfast, Desserts, RECIPES, Uncategorized

Healthy Blackberry Cobbler

Healthy Blackberry Cobbler

…Because who doesn’t like healthy desserts????

This recipe uses very little sugar because the fruit caramelizes during baking, further releasing the fruits’ natural sugars (+ the added benefit of making your home smell heavenly). My wonderful friend Jen has been telling me about her cobblers since we became friends, and when I finally got to try one, I knew I had to make my own! Hers was so delicious. They are SO simple, taste amazing, and have great presentation for impressing your guests ;).

15.9.22 Blackberry Cobbler Table

I had some of last year’s blackberries from my dad’s garden sitting in my freezer and realized I should probably use them before they waste away from freezer burn…and seeing as this year’s blackberry season has already passed. I topped my cobbler with some homemade coconut whipped cream, which was like silk as it melted on the fresh-out-of-the-oven cobbler. NOM.

15.9.22 Blackberry Cobbler

Truthfully this recipe can be made with almost any fresh or frozen fruit – blackberries, peaches, apples, strawberries, cherries and/or blueberries would all be fabulous. Mixing several of those fruits would I’m sure also be amazing. Like most of my recipes, it is suitable for many different specialty diets with some minor tweaks i.e. gluten-free, paleo, vegan, and vegetarian.


Healthy Blackberry Cobbler
Prep time
Cook time
Total time
Super easy healthy Blackberry Cobbler! Perfect for impressing any guests!
Recipe type: Dessert
Serves: 6
  • 4 c fresh or frozen blackberries (thaw frozen berries after measurement if using frozen); or other fruit
  • 2 tbsp fresh grated ginger, optional*
  • ¼ c maple syrup, or other sweetener**
  • ¼ c extra-virgin coconut oil, melted
  • ¼ tsp sea salt
  • 1.5 c oats, old-fashioned or quick oats
  • ⅛ c milk, I use my homemade cashew milk
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 2 tsp ground cinnamon
  1. Preheat oven to 375F.
  2. Mix together the filling ingredients, making sure the berries are not completely frozen if you're using frozen berries. Pour into baking dish - I use an 11in circular pie pan.
  3. Mix together all topping ingredients well. The topping should be slightly crumbly.
  4. Sprinkle topping on to of filling in baking dish.
  5. Bake for 20 - 25 minutes. Filling should be bubbling and topping should be slightly golden.
  6. Remove the cobbler from the oven and allow to cool for at least 10 minutes.
  7. Enjoy!
**I've made this without any added sweetener and it's still amazing. Amount of sweetener can be altered to your sweetness preference.


I hope you love this quick and easy recipe-for dessert or breakfast-as much as I do!







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