Blueberry-Maple Muffins

Ahhh, blueberry muffins! What would this world be without them! The best thing about them is that they’re easy to make and so incredibly delicious. This recipe is special because there is a subtle hint of maple hidden underneath the juiciness of the blueberries. I prefer to use fresh blueberries for this recipe, but if you only have frozen ones, it’s no biggie! They will still be just as delicious. Before you make these you have to remember to pick up two things: a muffin pan and muffin-pan liners.

Preheat your oven to 350°

  • 2 Cups all-purpose flour
  • 2 and 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 Cup organic cane juice sugar
  • 1 Cup unsweetened almond milk (soy works too!)
  • 1/3 cup olive oil
  • 1 tsp vanilla extract
  • 2 cups blueberries
  • 1/8 cup maple syrup
  1. Mix the wet ingredients together in a mixing bowl. This includes milk, sugar, oil, vanilla, and maple syrup. Stir to combine.
  2. In a separate, larger mixing bowl, mix the dry ingredients. This includes the flour, baking powder, and salt.
  3. Pour the wet mixture into the dry mixture and mix until combined. Do not overmix!
  4. Gently fold in the blueberries.
  5. Fill each muffin-lined hole with batter using an ice cream scooper. This can be tricky. Use a napkin to wipe up any run-away drops.
  6. Once you have all the muffins in the pan, top them with sugar. It adds a tasty crunch to the tops of the muffins!
  7. Bake for 30 minutes or until a toothpick comes out clean. (Depending on your oven it can take a bit longer).
  8. Let cool for about 30 minutes and enjoy warm!

Tip: Once the muffins are completely cooled, store them in a container lined with a paper towel. It helps to keep them nice and soft but also helps them not to get too soft.

Don’t forget to enjoy!

The law of the Lord is perfect, converting the soul: the testimony of the Lord is sure, making wise the simple. More to be desired are they than gold, yea, than much fine gold: sweeter also than honey and the honeycomb. Psalm 19:7,10

 

Amazing Apple Maple-Spice Bread

This light, fluffy bread consists of a simply perfect blend of apples, maple, and cinnamon to create a dreamy, one-of-a-kind flavor. The first time I made it, I took one bite and knew it would be one of my favorites for a long time coming. In one week, I’ve made it at least 3 times (double-recipe) for my family because 1 loaf usually gets eaten per day. The recipe perfectly balances the sugar and cinnamon with a subtle undertone of apples creating a dessert that will keep you coming back for more!

  • 1/2 cup vegan butter, room temperature
  • 1/2 cup maple syrup
  • 1/2 cup applesauce
  • 1 tsp. vanilla extract
  • 2 Cups all-purpose flour
  • 3 tsp. baking powder
  • 1 tsp. salt
  • 2 tsp cinnamon sugar or plain cinnamon
  • 1/4 cup almond milk (any non-dairy milk will work here)
  1. Preheat the oven to 350°
  2. In a large mixing bowl, using a hand mixer, combine the vegan butter and maple syrup.
  3. Add the applesauce and vanilla extract. Stir until combined.
  4. Sift in the flour, baking powder, salt, and cinnamon sugar/plain cinnamon.
  5. Stir and then add the almond milk
  6. Stir until completely combined, but do not over stir. (make sure to scrape the sides of the bowl as well!)
  7. Spray a bread pan with non-stick spray.
  8. Pour batter into the pan and sprinkle sugar over the top.
  9. Bake at 350° for 35-45 minutes or until a knife comes out clean.
  10. Let cool for at least 1 hour before slicing.
  11. Serve with any topping you like! My favorites include vegan butter or maple syrup.
  12. Enjoy!

Teriyaki Scrambled Tofu

This is a recipe that I make often for my family. It’s quick, easy, and delicious! It’s a real breakfast treat for all those tofu lovers out there!

The best thing about this recipe is that you can make it as colorful as you want. I have used a variety of vegetables to cook this including onions, spinach, tomatoes, sweet potato, potatoes, green, red, yellow, and orange peppers, etc.

You can also experiment a little with different spices. If you don’t have a specific seasoning in the recipe, try something that is similar to it. Trust me, it will still be just as delicious!

  • 2 blocks of extra firm tofu
  • 1 onion
  • 1 cup of halved cherry tomatoes
  • 3 Tbsp nutritional yeast flakes
  • 1 tsp turmeric
  • 1 tsp vegetable stock seasoning
  • 1 1/2 tsp roasted garlic and peppers seasoning
  • 1 tsp Italian seasoning
  • 1 tsp paprika
  • 1 tsp vegetable and herbs seasoning
  • 1/2 tsp lemon and herbs seasoning.
  • 1 tsp salt
  • 1 pinch of cayenne pepper
  • 1/2 tsp of maple syrup
  • 4 Tbsp tomato sauce
  • 1 Tbsp teriyaki sauce
  • 1 Tbsp olive oil or coconut oil
  1. Hand-crush the tofu in a large bowl. Make sure there are no large chunks.
  2. Add the olive/coconut oil to a pan over medium heat.
  3. Add your choice of vegetables and sauté until slightly tender.
  4. Add tofu to the pan and mix with veggies.
  5. Add all your seasonings, mixing in between each.
  6. Tofu will be ready when it starts to stick slightly to the bottom of the pan. (About 10 minutes).
  7. Serve with your choice of fruit and bread.

Tip: Feel free to experiment with this recipe’s seasonings as much as you would like! A large part of vegan cooking is experimenting with flavors.

Feel free to share other flavors that you have tried!

Delicious Butternut Squash Ginger Soup

This is one of the most delicious soups I have ever tasted! Its sweet and spicy undertone gives it the perfect twist, just enough to call it a gourmet dish. Make it for your family and I can guarantee it will be one of their favorites for many meals to come.

Serves 4 people

  • 1 tsp coconut oil
  • 1 onion, diced
  • 3 garlic gloves, crushed
  • 1-inch piece of ginger, peeled and grated
  • 1 butternut squash, peeled and cubed (approx 2 cups)
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 tsp ground tumeric
  • 3 cups vegetable broth
  • 1/2 cup coconut milk
  • salt and pepper to taste

Directions:

  1. Steam cubed butternut squash until soft enough to poke with fork.
  2. While butternut squash is steaming, in a medium skillet over medium heat, add coconut oil and sauté the onion, garlic and ginger until softened.
  3. Once the butternut squash has cooled, add to the blender with sautéd mix, ground spices, vegetable broth and coconut milk.
  4. Blend until smooth.
  5. Season with salt and pepper to taste and serve with a side of bread or croutons.

Tip #1: Instead of using the 3 cups vegetable broth, try using the water that your butternut squash cooked in, it comes out just as, if not more, delicious!

Tip #2: Garnish with a parsley or coriander leaf as illustrated in the photo, it makes it look doubly delicious!

 

Skin Care Secrets

Hey guys!

So here it is, my secret to having soft, healthy skin.

Yes, I use aloe vera. My mom has a few plants growing at home and I usually just cut off a leaf for my weekly use. (The leaf will grow back, trust me!)

Today I am going to share with you a DIY face mask that leaves your skin feeling moisturized, hydrated and brightened. If you do not have an aloe vera plant, you can definitely buy some in a bottle from your local pharmacy. Just remember the purer, the better!

You will need 1 banana, 2 tablespoons aloe vera gel, and 3 teaspoons almond oil, and a mixing bowl.

  1. In the bowl, mash your banana with a fork
  2. Add the aloe vera gel
  3. Stir very well
  4. Add your almond oil
  5. Mix into a paste
  6. Wash your face very well before using
  7. Spread the mask evenly over your face and neck
  8. Let the mask do its job for 15-20 minutes!
  9. Rinse thoroughly with lukewarm water
  10. Rinse with cold water at the end to close and tighten your pores.
  11. Finish off with your favorite moisturizer.

Doing this a couple times a week has revolutionized my skin. I have even noticed that pimple scars were healing, which makes sense because of the fact that aloe vera has anti-inflammatory properties.

I also add a drop of aloe vera gel to my skin cream after showering. It definitely enhances the effect of the moisturizer and gives an unmistakable glow!

Coming up: Aloe vera can also be added to olive oil and avocado for a super moisturizing hair mask!

 

Healthy Breakfast Pancakes

Pancakes, what would a Sunday morning family breakfast be like without them? As long as I can remember, pancakes were one of our favorite breakfast options. Topped with sweet fruits of your choice and rich, amber maple syrup, they are simply amazing!

I typically double or triple this recipe since I have such a large family, but you can also do it because they are great to freeze, store and have for a quick to-go breakfast.

  • 1 cup whole wheat or all-purpose flour
  • 1/2 cup oat flour
  • 1 tsp salt
  • 2 cups soy milk
  • 2 Tbsp olive oil
  • 1/4 cup honey (sugar will work just as well)
  • 1 Tbsp vanilla extract
  • 2 tsp baking powder
  1. Stir all ingredients, except for baking powder, together until smooth.
  2. Put the pancake skillet on the stove over medium heat.
  3. Add the baking powder to the mix and stir quickly until no longer seen, but do not over stir.
  4. Place 1/3 cup portions of batter onto the lightly-buttered, hot skillet.
  5. They will be ready to flip when the underside is golden-brown, and bubbles appear in the center.
  6. DO NOT undercook!
  7. Flip and cook until both sides are golden-brown, turning again if necessary.
  8. Serve hot with your choice of fruit, vegan whipped cream, syrup, etc.
  9. Don’t forget to enjoy it!

Tip: Try stacking them on your place, alternating with toppings in between.

Creative Tofu Stir-Fry

What’s great about this recipe is: it encourages your creativity by allowing you space to make it your own!

Before you begin, preheat your oven to 400°.

  • 6 Tbsp soy sauce
  • 3 tsp. honey
  • 2 tsp. lemon juice
  • 2 cloves of garlic
  • 1/2 tsp. sesame oil
  • 1 pack of tofu
  • 6 cups of veggies
  1. Cut up one bunch of green onions/scallions and cut the tofu into cubes
  2. Chop the 6 cups of veggies (whichever ones you like! Some of my favorites include: peppers, mushrooms, tomatoes, etc.)
  3. Use a blender to blend the first 5 ingredients together.
  4. Spray a cookie sheet with olive oil and spread tofu evenly on it, pour 1/2 of the liquid mixture over it and bake for 30 minutes.
  5. Sauté the green onions in a pan then add the veggies along with the rest of the pre-made sauce.
  6. Add the cooked tofu and sauté on high heat, just until properly cooked and coated (about 3-5 minutes).
  7. Add sesame seeds to the mix if you like.
  8. Serve on pasta or rice!

Let me know in the comments below how it turned out for you guys!

Much love, keep safe and healthy!

Bombalicious Banana Bread

I am not normally a fan of banana bread. But during the COVID-19 pandemic, I just had to try some new recipes. My parents love banana bread and asked me if I knew any recipes, and I gave it a try. It came out so good that even I fell in love with it and I just had to share it with all of you!

I normally make this in a double recipe because I have quite a large family and it still ends up disappearing in 2 days. If you want to, you can make this in a double, triple or quadruple recipe! It also makes your house smell amaaaazzzinngggg!

  • Preheat the oven to 350°
  • Lightly oil a 9-inch loaf pan and line it with parchment paper, with just a bit of the paper hanging over the side.

 

  • 3 medium overripe bananas
  • 1/3 cup organic granulated cane juice sugar
  • 1/3 organic granulated brown sugar (if you don’t have this, regular cane juice sugar works just fine!)
  • 1/3 cup olive oil (or your favorite baking oil)
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 1 cup chocolate chips (non-sweetened)
  1. Peel the bananas and place them into a blender, blend them until completely smooth.
  2. Pour out banana cream into a large mixing bowl.
  3. Add sugar, brown sugar, oil and vanilla to the bowl, stir until well mixed.
  4. Add the flour to the bowl, then sprinkle the baking powder, cinnamon, and salt on top of the flour.
  5. Stir everything together, but don’t overmix. THE BATTER WILL BE THICK! YUM!
  6. Fold in the chocolate chips.
  7. Spoon the batter into the prepared loaf pan and smooth out the top with the back of a spoon.
  8. Sprinkle the top with a good layer of sugar and crushed walnuts.
  9. Bake for 50 minutes, or for 5 minutes extra at a time until a knife inserted into the center comes out clean. DO NOT OVERBAKE.
  10. Remove the bread from the oven and transfer to cooling rack. Allow the loaf to cool for at least 15 minutes before removing it from the pan.
  11. Slice ‘n’ serve!

*It is simply wonderful served warm with a scoop of vanilla ice cream on top!

 

 

 

 

 

 

Classic Vegan Cheesecake

Undoubtedly the best cheesecake ever! You will never believe it’s vegan! Surprise your guests with this special treat and show them just how good healthy can be!

Preheat oven to 325°

Crust:

  • 1 1/4 graham cracker crumbs
  • 1/3 cup vegan butter
  • 1 Tbsp brown rice syrup

In a saucepan, melt the butter and the syrup then add it to the graham cracker crumbs. Press it down well into a spring-form pan.

Filling:

  • 3/4 cup + 1 Tbsp sugar
  • 3/4 cup vegan plain yogurt
  • 1/4 cup flour
  • 2 Tbsp soy milk
  • 1 1/2 tsp lemon juice
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 24 oz. Tofutti cream cheese (or Better than cream cheese) ( three 8 oz containers)

Mix all the ingredients in a mixing bowl with a hand mixer except for the cream cheese.

Beat the cream cheese separate until it’s slightly fluffy. Then mix all the ingredients together until it’s smooth. Pour the mixture into a spring form pan and then bake for 1 hour and 30 minutes. Cool overnight.

Topping: You can use any type of fruit you want. I usually mix frozen blueberries with Tapioca to thicken it and about 1 Tbsp sugar and heat it over the stove. Makes a delicious topping.

 

Garlic to the rescue!

Attention!

Do you have a pesky pimple that won’t go away in time for your big date tomorrow? Well I got the answer for you. Here’s a simple overnight trick that will leave your face looking totally amazing!

  • Wash your face thoroughly before bedtime
  • Take one clove of garlic and cut in in half so the core in exposed.
  • Dab it on the pimple and leave that on overnight
  • Wake up and be happy!

Note: The garlic will sting a little bit at first but that means it’s working. Make sure to wash the garlic scent off your face in the morning!!