Vegan Banana Bread

And the crowd goes wild for another banana bread recipe! So maybe banana bread has been overdone this last year but I had to share my recipe since it’s National Banana Bread Day. I topped it with cacao nibs but the opportunities are endless.

Vegan Banana Bread:

* 1 + 1/2 cups of gluten free 1-to-1 all purpose flour

* 1 tsp of baking soda

* 2 tsp of baking powder

* 6 tbsp of nut butter (I used almond butter)

* Pinch of flaky sea salt

* 1/2 cup of maple syrup

* 1/2 cup of milk of choice

* 1 + 1/2 tsp of vanilla extract

* 3 medium extra ripe bananas, mashed

Instructions:

* Preheat oven to 350°F. Spray a bread pan with non-stick spray and lime with parchment paper.

* Whisk wet ingredients together before mixing in dry. Pour the batter into the bread pan and top with anything you’d like. I did cacao nibs.

* Bake for 40-50 minutes or until a toothpick comes out clean.

* Let cool slightly before removing from the pan and slicing! I covered a warm slice in maple butter.

Lentil Sloppy Joes

Don’t be fooled, I didn’t eat the broccoli. But I did devour both lentil sloppy joe sliders and cauli-potato mash. Maybe next trimester I’ll eat a green vegetable.

Lentil Sloppy Joes:

• 1 cup uncooked green lentils (or use 1 pack of precooked lentils from Trader Joe’s like I did!)
• 4 cups water (omit if using precooked lentils)
• 1 medium yellow onion, diced
• 2 garlic cloves, minced (or garlic powder to taste)
• 3 tbsp chili powder
• 2 tsp smoked paprika
• 1/2-3/4 cup marinara sauce (because that’s what I had on hand)
• 2 tbsp ketchup (or tomato paste)
• 3 tbsp yellow mustard
• 3 tbsp maple syrup
• Sea salt to taste
• AWG Bakery Everyday slider buns

Directions:

• First, cook the lentils if you’re not using precooked: In a medium pot with a lid, add the lentils and water. Bring to a boil, then lower heat and simmer for 18-20 minutes or until tender. Drain excess liquid and set aside.
• Heat a large pan over medium heat. Once hot, add the chopped onion and garlic. Use a few tablespoons of water, or vegetable broth, to saute and prevent burning. Stir constantly for 3-4 minutes, using more water as needed.
• Now add the spices and stir to coat the vegetables for about 1 minute. Add a little water if it’s too dry.
• Add the marinara sauce, ketchup, mustard, and maple syrup. Stir until completely combined. Add in the cooked lentils and stir. Add more marinara sauce if it’s too dry.
• Toast your AWG Bakery buns and top with the goods.

Let me know if you try this recipe! Lentils and chickpeas have been a big lifesaver the last month with my aversion to meat. This happened when I was pregnant with Poppy too. Happy eating!

Evolve the Day with Evolution Fresh

I want someone to look at me like Poppy looks at my Evolution Fresh kombucha. #EvolutionFresh #Sponsored

Being a stay-at-home mom has it’s highs and lows but the lows are seldom when I have a fridge stocked full of my favorite things. Having products in the house, like Evolution Fresh, make spending time with Poppy easier because I spend less time in the kitchen and more time with Poppy. I have been all about the Ginger Lemon Honeycrisp Kombucha lately. It’s the perfect combination of apple, lemon, and a kick of ginger! Poppy is growing so fast and I don’t want to miss a thing so grabbing one of these from the fridge has become a daily habit. 

Have you tried Evolution Fresh before? You can find these gems at your local market and you’re sure to be hooked after one taste. Happy sipping! #EvolveTheDay

Sprouts Grocery Haul

Farmers market, grocery store, online grocery shopping, I love it all! There’s something so therapeutic about grocery shopping. Making my list, checking it twice, and creating yummy recipes with the food I purchase is one of my favorite past times.

Moving to San Diego brought us closer to a grocery store I haven’t explored in a long time. Sprouts is walking distance from us and that made me super excited to discover new items that other grocery stores might not have. Like my all time favorite vegan vanilla protein powder and a giant jar of peanut butter (#priorities). Fun fact: In college my best friend Erika and I would go to Sprouts after class to order a PB&J before the gym. Who does that?!

Scroll my Sprouts grocery haul and get shopping!

Fresh Fruits and Veggies- We love ALL of their fresh produce. We’ve never had a problem with their produce rotting too quick and Sprouts has killer sales! Here’s a few of our favorites:

• Bananas
• Honeycrisp apples
• Persimmons
• Blackberries
• Pears (Joel’s favorite)
• Cucumbers
• Kabocha squash (my favorite)
• Living butter lettuce
• Mushrooms
• Spinach
• Zima tomatoes
• Red yams
• Purple sweet potatoes
• Japanese sweet potatoes (my favorite)
• 1 lb bag carrots
• Butternut squash spirals

Meat:

• Lean ground beef/ Grass fed beef
• Chicken breast stir fry
• Lamb (my favorite)

Bakery:

• Izzio sourdough bread
• Locally made corn tortillas
• Angelic Bakehouse hamburger buns
• Canyon Gluten Free bread, bagels
• Food For Life sprouted tortillas
• Sprouts oatmeal

Dairy/Nondairy:

• Lifeway Farmer cheese
• Siggis yogurt, plain and coconut
• Nancy’s probiotic yogurt
• Nancy’s probiotic cream cheese
• GTS Cocoyo
• Good Karma Flax Eggnog
• Ripple vanilla half & half
• Ripple unsweetened original/vanilla (my favorite)
• Chino Valley Ranchers egg whites
• Sprouts cage free eggs
• Kitehill Strawberry vegan cream cheese
• Miyoko’s vegan cream cheese
• Miyoko’s vegan butter

Drinks:

• GTS Kombucha (gingerade & cayenneade)
• Zevia, Cream soda

Condiments/Snack:

• Seaweed snacks (Joel’s favorite)
• Sprouts Kale Chips, Ranch
• Late July chips, Nacho Chipotle & Jalapeño
• Late July salsa
• Brad’s Cheddar veggie chips
• Justin’s creamy peanut butter, Large jar
• Lovegrown Lion Loops and Chocolate Comet Crispies
• Pretzel Slims (Joel’s favorite)
• Black Garlic Hope Hummus
• Jalapeno hot sauce, Siete
• Better Bean Co, better refried beans
• Sprouts Vegan Vanilla Protein Powder

Frozen:

• Halo Top frozen dessert, Mint and Chip, PB & J
• Enlightened ice cream, Butter Pecan, Chocolate PB, Monkey Bussiness
• O’My dairy free gelato
• Amy’s frozen pizza

Gluten Free Bread Pudding Cups

Gluten Free Bread pudding: making this gloomy day in LA cozy. 😌🌥🍞

There’s no greater smell than fresh gf bread pudding straight outta the oven. Made with gf bread, vanilla Ripple Foods half & half, nutmeg, and so much more. Baked with sliced pear on top and eaten with a dollop of coconut yogurt. Another pregnancy craving satisfied with good for you ingredients all while tasting incredible. 🤰🏻🍨

Ingredients:

• 8 slices Canyon Gluten bread, chopped into small cubes
• 1 cup Ripple Foods Vanilla Half & Half
• 1 egg and 2 egg whites, lightly beaten
• 1/3 cup maple syrup
• 1 tsp. vanilla extract
• 1/2 tsp. ground nutmeg
• 1 tsp. cinnamon
• 1 pear sliced into 1/4′ thick pieces
• 5 tsp. honey

Directions:

1. Spray five large muffin spots with cooking spray (or ten regular size muffin spots). Add bread cubes evenly to each spot.
2. In a medium sized mixing bowl, whisk together half & half, eggs, maple syrup, vanilla, nutmeg, and cinnamon until well combined.
3. Pour wet mixture over bread cubes, pressing down on them to ensure that they soak up the liquid Let sit for at least 15-20 minutes, checking regularly to make sure the bread cubes are getting spongy.
4. Preheat oven to 350F.
5. While bread cubes are soaking, prepare your pears by adding cooking spray and pear slices to a skillet over medium-low heat and cooking until tender, sprinkle with nutmeg. Remove from heat and set aside.
6. Place pear slices over bread cube mixture, distributing evenly and drizzle a teaspoon of honey over each.
7. Bake for 40-45 minutes, or until pears are golden brown and egg mixture is set.
8. Remove from oven and serve. Top with vanilla yogurt, whip cream, or enjoy as-is.

 Your soul will thank you. 😍💓🍞

Dark Chocolate – Anytime of the Day- Cake

Eating cake for breakfast can be something to be proud of. 🤤🙏🏻🍰

Chocolate cake at 6am has been one of my best decisions in life. Made with @kodiakcakes, @drinkkoia cacao bean plant protein drink, cacao powder, dark chocolate cocoa powder, bananas, and egg whites. Basically pancakes. 🤓🥞🍫
Dark Chocolate – Anytime of the Day- Cake:

Cake-
* 1/2 cup @ripplefoods unsweetened original
* 2/3 cup greek yogurt (can sub oil)
* 2 cups @kodiakcakes dark chocolate pancake mix
* 1/4 cup cocoa powder
* 1/4 cup unsweetened dark cocoa powder
* 1 1/2 cups @drinkkoia cacao bean plant protein drink
* 2 tsp apple cider vinegar
* 3 egg whites (can sub applesauce, I was out!)
* 1/2 mashed banana
Almond Cream Cheese Frosting-
* 8oz. room temperature almond cream cheese (or regular)
* 3 tablespoons @ripplefoods unsweetened original
* 2 tablespoons honey
Peanut butter filling-
* 1/2 cup creamy peanut butter
* 2 tablespoons @kodiakcakes buttermilk pancake mix
* 2 tablespoons powdered peanut butter
* 2 tablespoons honey 👩🏻‍🍳🙌🏻

Instructions:

1. Preheat oven to 350 degrees F and spray one 9-inch round cake pans and set aside.
2. Mix Cacao Bean Koia plant protein drink and apple cider vinegar in a large mixing bowl, let sit for a few minutes. Then add greek yogurt (or oil), egg whites (or applesauce), mashed banana, and Ripple Foods milk and beat until frothy.
3. With a hand mixer, mix in the Kodiak Cakes, cocoa powder, and dark cocoa powder.
4. Pour batter into sprayed pan and bake for 35-40 minutes
5. Prepare the almond cream cheese frosting in a medium size bowl by combining all the ingredients using a hand mixer. You may need to microwave the cream cheese for 10-15 seconds depending on consistency. Set aside.
6. Prepare the peanut butter filling by warming the peanut butter in a small microwave safe bowl, about 15-30 seconds. Mix all the ingredients together using a hand mixture. You may need to add more liquid depending on the desired consistency. Set aside.
7. Once the cake is finished baking and cooled completely. Cut the cake into two equal parts (top and bottom), coat the bottom slice with the peanut butter filling, place the top on the cake onto, and frost. Top with crushed dark chocolate chunks for an extra chocolatey kick. Enjoy! 🍫

Sweet Potato Mac n No Cheese

Easy, breezy, and sweet potato cheesy. 🤤🍠🧀

Monday brought to you by two glorious bowls of vegan mac and cheese. Cheese sauce made with sweet potatoes (no cashews!), nutritional yeast, Ripple Foods unsweetened original, and spices. Acceptable for breakfast, lunch, and dinner. 😉✨🍴

Sweet Potato “Cheese” Sauce:

• 1 cup mashed sweet potatoes
• 1/2 cup Ripple Foods unsweetened original
• 1/4 cup water
• 1 teaspoon dijon mustard
• 1/4 cup nutritional yeast
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• Dash of sea salt

Directions:

• Combine all ingredients in a food processor or a high speed blender.
• Blend until smooth and top your favorite pasta, zoodles, or use as a dipping sauce! Enjoy!