Mini Twix Bars!

I tried Katie's twix bar recipe over at Chocolate Cover Katie. 

http://chocolatecoveredkatie.com/2013/01/11/healthy-twix-bars/

The Kitties were helping!

I changed a few things but most of it was the same. 

I used peanut butter instead of sunflower seed butter and added a few dashes of cinnamon and a splash of vanilla to the date mixture.

For the chocolate, mine was really thick so I just had to add a few teaspoons of milk.

Over all this was delicious! My boyfriend doesn't like chocolate so I just left his with the date mixture and cookie. I love them both ways. 

Only complaint I have was with the chocolate. I am not a fan of the chocolate chips we got. So find an amazing chocolate that you love!

Berry Syrup

Berry Syrup Recipe:

3 tablespoons maple syrup

1 cup blue berries

1/2 cup strawberries

1/3 cup black berries

1 teaspoon vanilla extract

1 teaspoon cornstarch + 1 teaspoon water

1) Heat the maple syrup over medium heat, add your berries. Cook them down until a sauce forms but not too much, I love having berries still in the syrup. About 5 minutes. Add the vanilla. 

2) Mix the cornstarch and water then pour into the berry mixture. Simmer for 5 minutes.

3) Serve over your favorite pancake, waffle, or ice cream recipe! 

Our Vegan Christmas Eve!

We do Christmas eve every year and this is our first year on a meat and dairy free diet. We kept it traditional with a twist!

[sorry the pictures are bad, had to take them quick because everyone was hungry and it was dark...]

For appetizers (no pictures) we had spinach artichoke dip, veggies tray with hummus, a fruit bowl with maple cream, butternut squash soup, and a salad.

We had 4 veggie pot pies, all of the crusts made from scratch, mashed sweet potato crumble, mashed potatoes, stuffing, gravy, garlic green beans with pine nuts, asparagus, broccoli, brussel sprouts with apples and red onions, stuffed quinoa acorn squash, and cranberry sauce.

For dessert we made an apple cake, 2 cranberry pies, pumpkin pie, truffles, peanut butter, chocolate chip, ginger, and sugar cookies. 

If anybody wants any of these recipes please leave a comment and i'll be more than happy to post them. :)

Chia Seed Pudding!

A delicious pudding high in omega-3s.
I am trying to replace my boxed cereal with this pudding, it's been easy so far since its amazing!! Keeps me full longer then boxed cereal too.

Chia Seed Pudding Recipe:

Serves 1

3 tablespoons of chia seeds

2/3 cup of almond milk (or any non dairy milk)

1/2 teaspoon of maple syrup

1 dash of cinnamon

1/2 teaspoon of vanilla

Fresh fruit

and if you want chocolate, add some non dairy cocoa powder!

I always have to make this every other night and triple the recipe, it goes fast around here. 

1) In a bowl add the chia seeds, milk, and maple syrup, stir until all mixed together. Cover and put in fridge over night or until thickens, usually about 5 hours.

2) When thickened add the cinnamon and vanilla, stir. 

3) Put your fresh fruit on top and enjoy!

Some fun with the blueberries !

Vegan Cranberry Crumble Pie!

My favorite pie recipe! 

Cranberry Crumble Pie Recipe:

Inside pie-

1 pound of fresh cranberries
1 & 1/2 cups of sugar (less if you like it more tart, more if you want it more sweet)
1/4 cup of unbleached flour

Topping-

1/2 cup of packed brown sugar
1/2 cup of pecans
1/4 cup of unbleached flour
1 tablespoon of earth balance butter

Pie crust-

I love this crust recipe

1) Preheat oven to 350 degrees. Flour your pie crust so it doesn't stick and don't forget to bake your crust before you add the filling for about 9 minutes!

2) Put the cranberries into a food processor until smashed. Move cranberries to a large bowl and stir in sugar and 1/4 cup of flour. Pour the filling into pie crust.

3) Smash pecans into small pieces. Stir in the packed brown sugar, 1/4 cup of flour, and butter with the pecans. The mixture should be crumbly, if not add a little more butter till it becomes crumbly. Sprinkle over pie.

4) Bake at 350 degrees for about 45 minutes.

5) Enjoy!

Vegan Soft Ginger Cookies!

First off, I'm Felicia, my Mom and I decided to share our recipes, our experiences, and reviews on other recipes. 

My Mom (Vonda), Dad (Bob), boyfriend Ed, and I decided to start eating healthier back in December 2011. We switched totally to organic foods, including meat. My Uncle Greg sent us a movie, Forks Over Knives; it opened our eyes to what the food industry is really doing to our health, the environment, and the animals. Reality. 

Lets move on to our first recipe! 

Something perfect for the holidays. When we went vegan we thought we could never have these cookies again and I was so upset. Then we researched how to bake without eggs, milk, and  butter. EASY! :D

Soft Ginger Cookies Recipe:

- all ingredients are organic. GO ORGANIC! :)

Yields 24 cookies

2 1/4 cups of unbleached flour

2 teaspoons ground ginger

1 teaspoon baking soda

3/4 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

3/4 cup earth balance butter

1 cup sugar

flaxseed egg replacer (down below)

1 tablespoon water

1/4 cup molasses

1 tablespoons sugar

1) Preheat oven to 350 degrees F. 

2) First, make your egg replacer. Add 1 tablespoon of fine ground flaxseeds with 3 tablespoons of water.

Mix till thick and gelatinous.

 3) In a medium bowl sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

4) In a large bowl, cream together butter and 1 cup of sugar until light and fluffy. Add the flaxseed mixture and cream together. 

5) Stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture.

6) Shape dough into walnut sized balls, roll them into the remaining 2 tablespoons of sugar. Place cookies about 2 inches apart on an ungreased cookie sheet, and flatten slightly. 

7) Bake for 8-10 minutes in preheated oven. Wait 5 minutes then put them on a wire rack till cooled.

8) ENJOY!