Vegan Chocolate Mugcake (gluten free)

Today’s meal brought to you by the color – Chocolate. Is that a color? Yes, it sure is. This easy 1 minute vegan chocolate mugcake tastes just like store bought chocolate cupcakes. The difference? This recipe is vegan, gluten free, and sugar free. Enjoy a quick snack or dessert without requiring much time out of your day!
vegan chocolate mugcake

I’ve made this recipe 3 times in 4 days! I’ve done a few combinations, but the best by far is chocolate everythaaaang. I think what takes this recipe over the top is the addition of the chocolate protein icing. I used Dutch chocolate Juice Plus vegan protein (just got this recently to try!) and only mixed it with water. I don’t get how it’s so sweet! In the all chocolate version, I also added cacao nibs, a chocolate sauce (unsweetened cocoa, stevia, and water), chocolate covered almonds (dangerously addictive), and a chocolate rice cake. Good lord.

vegan chocolate mugcake

I also did a chocolate strawberry variety for a hint of fruity goodness! I topped the mugcake with the beloved chocolate icing, strawberries, and sprinkles! Woooo it’s a party.

This mugcake is so fluffy and delicately delicious. The buckwheat flour is the key!! I know a lot of people question how essential of an ingredient buckwheat flour is in my recipes.. Just buy it already. It’s worth it, and it’s not expensive. It’s sooo unique and also a great gluten free flour – really this recipe is pointless without the buckwheat flour. Just try to trust me on this one!

I’m not always the biggest chocolate lover, but this vegan chocolate mugcake recipe has me going chocolate crazy!! Everything’s just too perfect. It’s vegan, gluten free, and sugar free. A healthy single serve cake alllll for me to enjoy. :) Try this out and let me know what you think!

Vegan Chocolate Mugcake (gluten free)

Serves: 1

  • 1/4 cup buckwheat flour
  • 2 TBSP unsweetened cocoa powder
  • 1/3 cup unsweetened almond milk
  • 1/4 tsp baking powder
  • 1 stevia packet

Mix all the ingredients evenly. Pour in a small bowl or mug. Microwave for 60 seconds, and that’s it!!!

The icing I’ve been making uses Dutch Chocolate flavor of juice plus brand vegan protein mixed with water. It tastes soooo good – like the chocolate part of an oreo. I didn’t expect it to be so good, and the duo of the cake with icing is like store-bought cupcakes!

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Tomato Cream Zucchini Pasta (Vegan, Gluten Free)

Delicious, aromatic tomato cream zucchini pasta made with fresh tomatoes and herbs. But it doesn’t take a complicated method or pro cooking skills to whip up this savory vegan meal! This simple recipe is great for a dinner for two, or for preparing multiple batches at once as meal prep for the week.

I’m a little spoiled. My mom has a garden that she maintains every year, and the older I get the more I’ve come to really appreciate her homegrown vegetables. Her go-to vegetables always grown are tomatoes, zucchini, yellow squash, and bell peppers. So amazing. She grows more tomatoes than one person can handle, so she cans tomato sauce and steamed tomatoes by the dozens to use through the year and also give to family. When they’re fresh, I snag them up! I’ve been taking a ton when I visit on weekends, and I created this magnificent recipe with them!

I’m not a huge fan of red sauces. I’ve always been an alfredo-loving girl, and if I could have pizza without the tomato sauce, I do. Just bread and cheese, please. But this sauce is special. First of all, the fresh homegrown tomatoes are so flavorful and sweet. Love is the key ingredient I swear. But secondly, I added coconut milk and nutritional yeast to give it some creaminess! It’s got pink vodka-sauce vibes, minus the vodka. Probably. Maybe.

I can’t stress how easy this recipe was to make! I also used the free zucchini from my mom’s garden hahaha for the perfect zucchini noodles. Using normal pasta is cool and all, but something about fresh, light zucchini noodles paired with the creamy tomato sauce is just so magnificent. If you haven’t had zucchini noodles before, I super duper recommend them. Not only are they delicious, but they’re fun!!! And a spiralizer isn’t as expensive as you’d think. Decently priced!!

Incase you missed it, my birthday was last week!!! It was filled with yummy vegan chicken and waffles, vegan cheesecake, lots of Olympics viewing, and hanging out with friends and coworkers. :) We went to Top Golf for my first time, have you heard of it?? I wanted to do something new for my birthday, and so Top Golf it was! I kept hearing how fun it is, and it sure was fun! It lived up to the expectation. I certainly wasn’t good at it, but it was still great to learn hahaa. I also wanted to go see Suicide Squad…but…after hearing reviews….I think ima pass until it’s out on DVD.

Anywho, try this recipe out! I made it for lunch meal prep, and it was phenomenal!! I highly recommend the pairing of white beans and potatoes. Yummy yummy. This healthy tomato cream zucchini pasta is a great low carb options, but it’s also completely vegan and gluten free!

tomato cream zucchini pastaTomato Cream Zucchini Pasta

Serves: 2

  • 450 g tomatoes
  • 2 garlic cloves, minced
  • 1/4 cup coconut milk
  • 2 TBSP nutritional yeast
  • 1/2 tsp onion powder
  • 1/2 tsp parsley
  • 1/4 tsp black pepper
  • 2-3 medium zucchini (approx. 500-600 g)

Roughly chop the tomatoes. Add the tomatoes (including the liquids) and garlic cloves to a large nonstick pan. Heat the pan to medium and let everything simmer down for 4-5 minutes. Once the tomatoes begin to soften, add the remaining sauce ingredients (coconut milk, nutritional yeast, onion powder, parsley, and black pepper). Stir to incorporate. Cover the pan and let simmer for 10 minutes, or until the sauce is thickened.

While the sauce cooks down, you can prepare the zucchini noodles. Wash your zucchini and chop off the ends. Process your zucchini through a spiralizer to make beautiful zucchini noodles! You can use them raw, or lightly steam them for 2 minutes. I choose to cook mine in this handy microwave steamer. Looove it.



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Vanilla Pumpkin Cake Bars (vegan, gluten free)

Fluffy, sweet vanilla pumpkin cake bars that will leave you smiling from having your taste buds hugged. This tasty, flourless treat is completely vegan, gluten free, and sugar free. This recipe is extremely simple to make for a perfect healthy snack or dessert.

I haven’t been baking as much as I used to; I just don’t have time! It makes me seriously miss being in college and having all hours of the day to bake, haha. Anyways… Weekends are for baking now! Every single time I bake I get way way too excited these days. And then I also devour the recipe within two days because it’s a special occasion XD This recipe…. I finished in 24 hours. Partly because of reasons I just mentioned. But also partly because I finished a huge bike ride and my hunger was through the roof.

pumpkin cake bars

If you’re subscribed to my newsletter, you know I’ve been working on a big project for a couple months now. I haven’t divulged too much of the information YET… but I can say that the announcement will be very SOON! Coming in on the home stretch of things. :) I don’t want to give away information because honestly? I don’t want the idea taken. I haven’t seen anything done like this on social media or Instagram in the vegan/fitness community, and I’m so exciteddddd. It’s not like a cookbook; it’s beyond that! Lots and lots of work but it will be worth it. So basically my days are: work, bike, project, sleep, repeat. All the time! But it’ll be finished soon and I’m so proud with how it has come together!!!!

For a while, I couldn’t work on the project..which was a huge bummer. Simply because my neck was always in pain after the car crash. I could hardly tolerate the sitting at work, so to come home and sit at a desk was….not an option. I was horizontal as much as possible haha. But I got released from my chiropractor today!!! Woohoo!!! Everything is “back to original” with my spine finally. I didn’t realize how serious whiplash is! Until I experienced it myself. But wow. So happy to not think about that neck pain all day long any more. And have my strength back! Feels good, yo.

Speaking of strength! Biking has been pretty awesome. Slowly but surely increasing my power and cadence. When I first started my cadence was pretty low… probably in the 70 range. Anything higher I couldn’t maintain long because my IT band really bothered me. But now I can consistently and very easily stay in the 80-90 range, which is perfect. I’m going on another 40 miler and 25 miler this weekend, so I’m resting up today. Although I may bake again. Ha. Haha. Hahahah I have a problem. SOS I’m addicted to baking delicious vegan treats.

Try out these vanilla pumpkin cake bars! They are so soft and sweet. I like how the pumpkin seed protein gave them a little chew to the texture once they were chilled. These bars are so simple to make, and they are vegan, gluten free, and sugar free!!

pumpkin cake barsVanilla Pumpkin Cake Bars

 Serves: 9

  • 1.5 cups oats
  • 1 scoop vanilla pumpkin seed protein (My Pure Goodness brand)
  • 2 tsp baking powder
  • 1/2 dropper of vanilla liquid stevia drops 
  • 1/2 cup canned pumpkin puree
  • 1 cup unsweetened almond milk

Grind the oats into a flour. Then mix with the remaining ingredients until even and no lumps. Spray a 9×9 baking dish with nonstick spray and pour the yumny, tempting batter in. Lick the spoon. Bake at 350 F for 25-30 mins. Cut into 9 pieces, and enjoy!

I topped mine with vanilla soy yogurt and fluffbutter. I also prefer to eat these cold, like most baked goods I make. :p

Nutrition info for 1 piece: 71 cals, 1 g fat, 11 g carbs, 4 g yummy plant protein

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Pumpkin Seed Banana Bread (vegan, gluten free)

Sweet, delectable pumpkin seed banana bread. This recipe is completely vegan, gluten free, and sugar free! Whether you’re looking for a new twist on a classic recipe, or just wanting a healthy dessert or snack, this recipe is sure to please!

pumpkin seed banana bread

Banana bread is easily my favorite baked food to make. I always seem to eat the loaf in 2 or 3 days because it’s just so moist and delicioussss. I added pumpkin seed protein for the first time and I’m obsessed with how it made the texture. Kind of chewy, more sturdy? I don’t know how to explain it, but I like it a lot!!

The flavor is sweet, naturally sweet from the bananas, but wholesome from the pumpkin seeds. S’goooood. I topped this slice with vegan cream cheese and sprinkles of Blend Co, which has pumpkin seeds in it! This is my favorite topping for this recipe; it truly completes it.

I rode my bike 42 MILES this weekend!! That’s the biggest ride I’ve ever done. AND it was my highest power and speed on the road! It was….amazing and more than I could have anticipated. I wish I could’ve rigged my phone up on my bike to have my pokemon eggs hatch faster XD but I didn’t think there was a way hahah. Oh well. The ride was amazing. It was going to just be me, a cycling friend, and her friend, but it ended up being 9 of us! I invited a coworker and it was great. We rode on Silver Comet Trail. It’s a great ride, but unfortunately the first 10 miles or so are conjested with pedestrians and runners. But after the big crowd it’s so pleasant and shaded.

I get a lot of crap for using a bike trainer and using Zwift virtual rides. Because my power and speed has been logging in higher than it was on the road. But my speed and power was THE SAME on the road this weekend as it has been on Zwift lately, and double the distance that I average on Zwift. It came in at 16 mph with 165 Watts power. So clearly, the trainer is no joke! I’m still putting in time and work. I’m still sweating just the same. And I’m improving. :) Bike trainer love.

I really recommend Zwift virtual courses if you’re in a situation like I am where, for some reason, you can’t always bike on the road. Although – it is good to get out while you can and experience sunshine! But for me, the traffic is just too unsafe around here. All the groups here have VERY frequent crashes because of aggressive Atlanta drivers and dangerous courses. Plus with traffic, it just makes it too time consuming to even make it to a group ride during the week. So I use the trainer during the week, and go outside on weekends. It also allows me to watch Pesto and not leave him alone a lot. It’s been perfect. Can’t wait to see how things progress in the future!!

pumpkin seed banana bread

If you had to choose one thing to spend time cooking or baking this week, make this!! It will yield 8 servings to enjoy all week. Hopefully. If you’re not like me and eat it in 2 or 3 days.. Ha. But seriously. This vegan pumpkin seed banana bread is a to die for healthy treat!!

Pumpkin Seed Banana Bread

Serves: 8

  • 3 medium bananas (ripe and mashed)
  • 1 scoop vanilla pumpkin seed protein (My Pure Goodness brand)
  • 1.5 cups raw oats (ground into a flour)
  • 1/2 cup buckwheat flour
  • 1/2 TBSP baking powder
  • 1/4 cup baking stevia (Optional)
  • 1/2 cup unsweetened almond milk

First, make sure your oats are ground into a flour. Mash the bananas, then add the remaining ingredients and mix evenly. Pour in a sprayed bread loaf pan. Bake at 350 F for 40 mins. Let cool for 15 minutes, then cut into 8 slices and enjoy!

140 cals a slice; 2 g fat, 27 g carb (4 g fiber), 6 g protein

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Vegan Cheezy Pesto Wrap

The simplest, creamiest, cheezy pesto wrap you’ll ever experience. And believe it or not, this recipe is fully vegan and dairy free! In under 3 minutes, you can experience a deliciously healthy lunch, dinner, or snack!

Most of my meals lately have been quickkkk food or just bars, etc. Lots of oatmeal, bananas, and wraps haha. Wanna know the culprit for that? Pokemon Go. Yep…it’s taken over my life. Who hasn’t fallen victim to it?! I visited my mom this weekend and convinced her to get it. Not sure that she’ll get completely consumed by it like I have…but she’s trying it!

But seriously…90% of my actions are driven by the thought of…”but can I catch pokemon in the process?” I went home to see my mom partially because I wanted to travel and see if the types of pokemon I could find would be different ._. yep. I also heard there’s a really cool park here that is crazy packed with lures at night. I checked it out, and the rumors are true. I wish I could go here every day!! But I’ve spent a lot of time there this weekend and it was so worth it. Just spending 2 hours there, I was able to level up from 16 to 17. I went the next day, spent 2 hours there, and leveled again. Purely by the mass amount of pokestops with lures. You don’t even have to walk anywhere since they intersect.

Anywhooo.. That’s my life. I really see nothing wrong with it. I’ve met so many cool people! And Pesto is getting a LOT of walking. I’m usually really bad about walking him :( so I’m glad now that he’s been consistently tired. That means he’s a happy pup. :) I’ve also gotten a lot of walking in, and you can’t argue with getting people active! There’s been a bad rep on news sources, but basically – don’t be stupid. Don’t go down alleys. Don’t walk alone at night. Be smart. It’s not that hard. Have fun and socialize.

When you get sucked in like me, find quick meals to eat! Like this vegan cheezy pesto wrap. I promise you won’t be let down! I totally understand that some of these ingredients are very brand-specific. For the tortilla wrap, use whatever you prefer! If gluten free, find a gluten free wrap. And if you can’t find this hummus, use a vegan pesto. A lot of pesto in stores has dairy in it, so be careful! For the provolone cheese, though, I only recommend Daiya for vegan cheese. All other brands are subpar. I think Go Veggie would be second best…? But still not the same. I hope you can find the Daiya and make this!!

I wasn’t even a cheese fan. As a little kid, sure, yeah. I ate boxes on boxes on boxes of mac and cheese. But as I got older into high school and college, cheese always just made me feel “meh, no opinion.” So going vegan, I never miss it. But after trying this…wow. So creamy; I think I was converted to be a “cheese person” haaaa.

vegan cheezy pesto wrap

Try out this vegan cheezy pesto wrap, and let me know what you think! It’s made in under 3 minutes and will leave you feeling absolutely delightful.

Vegan Cheezy Pesto Wrap

Serves: 1

  • 1 flatout tortilla wrap (or preferred wrap)
  • 2 slices vegan provolone cheese (Daiya brand)
  • 3-4 TBSP kale pesto hummus (Hope Foods brand)
  1. Warm the wrap in the microwave for 15-20 seconds. Use discretion here because every different type of wrap will heat differently – you don’t want to overheat it and make it mushy! Just get a light warmth.
  2. Place the cheese slices on the warm wrap; it may help to break up the slices into 2 or 3 pieces to evenly lay it down on the wrap. The cheese should melt from the warm wrap, but if not, microwave an extra 5-15 seconds and watch closely until it lightly melts but doesn’t bubble.
  3. Once melted, spread on the pesto hummus. If you can’t find this hummus (I got it from Whole Foods), use any other vegan pesto you can find!
  4. Wrap up, and enjoy!!!

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Vegan Blueberry Cashew Breakfast Cookies – 7 SWEET SUMMER BLUEBERRY RECIPES

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Sweet, soft baked blueberry cashew breakfast cookies that will definitely make you eager for the day to begin! These mouth-watering cookies are vegan, gluten free, and refined sugar free. They don’t need to be eaten at breakfast; they make a perfect dessert or sweet snack, too!

This recipe is part of a collection of 7 summer blueberry recipes by some really great bloggers, so if you’re looking for some vegan blueberry treats, check out the other 6 recipes at the end of this post!

blueberry cashew breakfast cookies

It’s blueberry season! I’ve been really taking advantage of the fresh blueberries lately. The sweet, refreshing flavor is so prominent in these summer months, and I’m totally hooked! I’ve made blueberry muffins, smoothies, oatmeal, and now, cookies! I discovered the amazing combination of fresh blueberries with smooth cashews, and I knew I had to make cookies with the two together.

I’m so glad I did! These cookies make my mouth water. The flavor is lightly sweet, not too overpowering for a breakfast meal, but still makes your sweet craving happy. Perfectly paired with a cup of tea or coffee. I feel like these blueberry cashew breakfast cookies are something that would be served at a Starbucks; a girl could dream, at least? :p The cookies are crisp on the outside with a soft-baked center. Exactly how I prefer them.

blueberry cashew breakfast cookies

As a sweetener, I used coconut sugar for these cookies, but feel free to use stevia instead if you want them to be sugar free! Both variations are absolutely delicious. As long as you’ve got the blueberries and the cashew butter, you’re good to go! They’re the co-stars here.

Ever think about how there’s a good argument for cookies being the superior baked good, over things like cakes and cupcakes? I mean seriously, you can’t beat a dessert that’s baked in 10 minutes or less. I always forget that cookies are done so fast, and it makes me happy every single time I remember, haha. I have terrible memory, I swear. It’s pretty embarrassing. If you know me in real life, you’ve seen how bad it is compared to everyone else. You could tell me I did something or said something I never actually did, and I’d believe you. Anywhoooo.. What was I saying?

blueberry cashew breakfast cookies

Ah, yes! Cookies! Get yourself some fresh blueberries and try this recipe out! Still completely amazes me that these gluten free, vegan, and refined sugar free Blueberry Cashew Breakfast Cookies are so perfect in every aspect.

Don’t forget; if you’re looking for some fantastic blueberry recipes, check out the other 6 vegan recipes at the end of this post. All of the recipes by these lovely bloggers will leave you drooling in awe.

blueberry cashew breakfast cookies

Blueberry Cashew Breakfast Cookies

Makes: 7 cookies

  • 2/3 cups oat flour (ground up raw oats, use gluten free oats if needed)
  • 1/3 cup almond meal/flour
  • 1/2 cup all natural cashew butter (I use Crazy Richard’s)
  • 1 flax egg (1 TBSP ground flax seed mixed with 3 TBSP water)
  • 1 tsp vanilla extract
  • 1/4 cup coconut sugar (or stevia)
  • 1/2 tsp baking powder
  • 1/3 cup fresh blueberries
  1. Preheat the oven to 350 F.
  2. If your oats are not ground into a flour yet, use a small blender to grind it down. In a medium bowl, mix the oat flour with the remaining ingredients except for the blueberries.
  3. Once everying is evenly mixed, fold in the blueberries. Roll the dough into 7 cookie balls, lightly pressing each down on a baking sheet sprayed with nonstick spray.
  4. Bake at 350 F for 10 minutes, or until lightly browned. Let cool 5-10 minutes, then enjoy!

Nutritional Information for 1 cookie: 200 calories; 13 g fat, 14 g carbs (2 g fiber), and 6 g protein

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6 More Sweet Summer Blueberry Recipes

  1. Matcha Frosted Blueberry Coconut Cupcakes from Love Me, Feed Me

  2. Blueberry Cobbler Cookie Dough Bites from Healthy Helper

  3. Lemon Blueberry Crumb Cake Mugcake from Athletic Avocado

  4. Blueberry Zucchini Bread from Emilie Eats

  5. Blueberry Granola Tarts from Choosing Chia

  6. Chocolate Blueberry Muffin Ice Cream Sandwiches from Feasting on Fruit

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