Vegan Strawberry Crepes (gf, healthy)

Oh CREPE! It’s Monday again. How about these vegan strawberry crepes for consoling? Yes please. I had too much fun slow-poking over the weekend just playing Zelda and other miscellaneous Switch games and like. Responsibilities hit hard today. Not to mention the time change!! Is it acceptable to sleep at 5 pm? Cool. Great.

I just got this flour called “ener-g egg replacer” and it worked flawlessly in this recipe! I’m excited to play more with this recipe and that flour. I really like the texture of it. I was able to get them really thin instead of thick and pancake-y.

I topped these sweet vanilla crepes with strawberries, coconut, cocoa stevia syrup, and black bean brownies. What would you top yours with?! Soo many choices I’m overwhelmed by options.

This recipe is vegan, gluten free, sugar free, and oil free! Enjoy with a clear conscious :) and go on with your bad self.

vegan strawberry crepes

Vegan Strawberry Crepes

Serves: 1

  • 1/4 cup all purpose flour (use gluten free flour if needed)
  • 1 TBSP egg replacer
  • 1 stevia packet
  • 1/4 tsp baking powder
  • 1/4 tsp vanilla extract
  • ~1/2 cup almond milk

In a small bowl, mix together the flour, egg replacer, stevia, and baking powder. Once evenly mixed, slowly stir in the almond milk and vanilla extract until a thin batter is formed. You may need more or less than 1/2 cup almond milk; you want it thinner than pancake batter but thicker than water (obviously). Once ready, spray a large skillet with nonstick spray and pour your batter in, moving around evenly so that the entire base of the skillet is thinly coated. Cook in a low heat until the crepe is cooked (1-2 minutes), flip, and cook another minute. Depending on the size of your skillet, you may need to repeat this process another 1-2 times to make a total of 1-3 thin crepes.


Learn healthy, plant-based eating in 6 weeks from me.

Vegan Tuna Fried Rice (gf)

I bet you never imagined you could enjoy vegan tuna fried rice, huh? This simple, 7-ingredient recipe yields a satisfying meat-free version of the enormously favorite Chinese classic. This dish is also gluten free, dairy free, and oil free.

vegan tuna fried rice

Fried rice is pretty awesome. You get to enjoy the amazingness of rice, while also getting veggies sorta kinda not really. The veggies are there…but really they’re an afterthought. The main star here is the rice. It’s flavorful, aromatic, and best of all – easy. Just throw things in a pan and go!

Because of that, this recipe is pretty versatile. If you don’t want to use vegan tuna, you can definitely sub it out for another protein source such as seitan, tofu, TVP, you name it! I really enjoyed the flavors that the vegan tuna brought to this recipe, but ultimately the protein source is trivial.

vegan tuna fried rice

I made this as a portion of my lunch meal prep for a week, but this would also be fit to serve two people as an entrée. It’s great topped with nutritional yeast, by the way. If you make this gluten free, oil free, vegan tuna fried rice, let me know! I love when you share reviews and pictures with me!

Vegan Tuna Fried Rice

Serves: 4

  • 1/2 cup brown rice, dry
  • 1 garlic clove, minced
  • 6 TBSP veganegg powder (mixed in 1 cup cold water)
  • 1 bag frozen peas/carrots blend (approx. 2-2.5 cups)
  • 1 can vegan “tuna” (drained)
  • 3 TBSP tamari (or soy sauce)
  • salt and pepper, to taste

Cook the rice as instructed by its packaging. Spray a large skillet with nonstick spray, and sautee the garlic on a medium heat for 1-2 minutes. Then add the veganegg liquid and frozen vegetables. Let this cook for 7-8 minutes as you would with non-vegan scrambled eggs. Once scrambled, add the cooked brown rice, “tuna”, tamari, and salt/pepper. Reduce the heat of the stovetop and let the dish cook on low for 1-2 minutes, continuously stirring in order to evenly mix ingredients together. Remove from skillet, and serve!

Learn healthy, plant-based eating in 6 weeks from me.

The Fluffiest Vegan Coconut Donut (gf)

How cute and happy is this vegan coconut donut, especially for having its face devoured? This baked cake donut can be enjoyed guilt-free. It is entirely vegan, sugar free, oil free, and can be made gluten free!

vegan coconut donut

I decided to make this baked cake coconut donut after recently visiting a local donut shop in Atlanta, and craving them still. If anyone is in the area, have you been to Revolution Donuts? It was my first time going this month, aaaand…I’ve now been twice in two weeks. I find that funny because I’ve never been a donut person. Even during my overweight, teen years…I just. Meh. The smell and grease just always has been off-putting to me. That repulsion just got worse during my orthorexia time since I was used to plain vegetables. I remember a college professor bringing in dozens and dozens of donuts for our 200+ student lecture class, and almost throwing up from the smell. Literally. So I come back to say…I’ve never been a donut person. But now I find that once I get over the smell and start eating one…it’s good!! The last donut I had was over a year ago in Portland at Voo-Doo Donuts and it was just okay. But these donuts…at Revolution…changed something within me. I feel enlightened.

I initially wanted to go because I saw they had some vegan choices online. But walking in, I realized they have an almost entirely vegan menu! It’s amazing. That first visit, 12 of the 13 flavor options on display were vegan. My initial reaction was “oh god oh god how can I choose just 1 or 2?!?!” Nick’s response – “get a dozen.” Well then. That’s a simple fix, considering there’s exactly a dozen vegan donut flavors. You don’t have to tell me twice. I’m spoiled.

One of my favorites from those donuts was a moist, fluffy coconut baked donut. So I decided to recreate my own, healthy version. I am happy. I decided to decorate it as a coconut kitty because…me. In a nutshell. This vegan coconut donut is fluffy, moist, and sugar free! There are no oils used either. Enjoy!

The Fluffiest Vegan Coconut Donut

Serves: 1

Donut Batter

  • 1/4 cup spelt flour (or oat flour or buckwheat flour if gluten free)
  • 1 TBSP almond flour
  • 3/4 tsp baking powder
  • 5-7 coconut liquid stevia drops
  • 1/4-1/3 cup almond milk


First, mix the dry batter ingredients (spelt flour, almond flour, and baking powder). Then slowly add the almond milk while mixing until a batter consistency forms. Once thick, add the coconut stevia drops and mix. Pour the batter into the mold of a donut tray and bake at 350F for 16-18 minutes.

Make the icing by mixing the soy yogurt and coconut drops. Ice your donut, then top with shredded coconut. Enjoy!

Learn healthy, plant-based eating in 6 weeks from me.

Healthy Red Velvet Mugcake (vegan, gf)

Looking for a quick sweets fix without the time or hassle? This single-serve, 1 minute healthy red velvet cupcake is exactly what you need right now! This sweet, scrumptious treat is completely vegan, gluten free, and sugar free!

healthy red velvet

If I could describe life in one word right now it’d probably be…blurry. Or fast. Or exhausting. Or whirl. Something along those lines. Needless to say…that means my food choices can subsequently be described as “lazy.” I meal prep my lunches for the week on Sundays (ensures I eat my veggies in the busy blur!), I basically have the same breakfast every day, and then the remaining dinner + snacks are quickkk and super easy. I just can’t be bothered to get as creative as I used to. Which is okay but also sad because food has always been my creative outlet. I just really miss baking.

What I can do that’s semi-baking but not really – are mugcakes!! They are pretty versatile since you can top or stuff them with aaaanythingggg. For a while I have been hooked on my double chocolate cupcake. Like…4 ingredients?! Yes gimme. But I’ve been playing with flavors lately, and I really like this red velvet flavor!! The texture is so light, sweet, and satisfying. Not only that, but this healthy red velvet cupcake gives me an excuse to lather cream cheese all over. Mmmmm.

But forreal. I don’t handle busy very well. I mean…I handle it. I get stuff done. I’ve always thrived on stress. But the problem is…my fibromyalgia does not handle busy very well. Busy equals less sleep and no alone/down time. Pair that with an introvert that needs a lot of alone time….no bueno. My pain has been flaring this week as a result. Mehhh. And the dilemma with that is during a flare I need vegetables and whole foods the most to feel best. But I’m too busy to always cook fresh foods in these moments D; first world problems, I know. But. Yeah.

healthy red velvet

“Kim you should cook up some stir fry veggies.” “Yeah I should Kim but…I really want a healthy red velvet cupcake.” “Yeah but whole foods.” “But….cupcake?” “You right you right. Do it.”

At least it’s healthy! :D That consoles my guilt. That and the fact that it’s absolutely delicious. Try out this recipe and let me know what you think!!

Healthy Red Velvet Mugcake

Serves: 1

  • 1/4 cup buckwheat flour (or spelt flour or oat flour)
  • 1 TBSP almond flour
  • 1/2 TBSP unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1 stevia packet
  • 3-4 drops red foot dye (or beet powder)
  • 1/4 tsp vanilla extract
  • 1/4 cup almond milk (or water)

Mix all of the ingredients in a small bowl. Microwave in the bowl or two silicon cupcake molds for 45-60 seconds. Top with dairy free cream cheese and enjoy!!

Learn healthy, plant-based eating in 6 weeks from me.

Spreading Love Where Needed

This is very different than any other post I’ve written, but I want to just spread some love towards some awesome crowd funding projects I’ve had my eyes on lately. Especially right now where it seems like world love is dwindling and hopelessness increases. Check out these projects I support, maybe you’ll find something you’re interested as well. And then let me know of any fundraising you are supporting right now so I can check it out as well!!

  1. Fellow runners will appreciate this! Help empower women around the world by donating to Team 261 Fearless, a women’s running charity that my friend Kaila is fundraising for this month! [HERE]
  2. Empower refugees through work exchange opportunities & community engagement. Karavan is smartphone & web application designed to empower refugees and provide a platform to facilitate interactions and exchanges between refugees and residents around the world. BONUS ASPECT if you donate $25 you get a sweet “Nasty Women & Bad Hombres” long sleeve which is really cool to me hahah. [HERE]
  3. Help expand the product line of a company I personally enjoy, and you might already, too!! Health Warrior is developing a new Mexican Chocolate Chia Bar created for the Tarahumara of Mexico and Operation Farm & Run. Really impressive work by a natural foods startup company. [HERE]
  4. As a cyclist, this project to create a unique journal really excites me. My Bicycle Trips offers a new, yet classic, way to write down every moment you spend while out riding your road bike. Some things are best remembered forever! You can write down anything from what you ate beforehand, how you felt during the ride, who you were with, the weather, hydration level, etc. It’s a true training journal meets special moments memory log. I want. [HERE]
  5. Help decrease animal fur consumption by supporting CanFur, a project aimed to provide easy access to quality, affordable faux fur in Canada. Faux Fur is hard to find in Canada; it’s expensive and the quality is often dodgy. Although I don’t live in Canada, as a cosplayer and just a female that enjoys fashion, I understand the struggle of finding faux fur. So any means to make that easier, I support! [HERE]
  6. This one I’m a little iffy about, but if coMra Palm truly does relieve pain through self treatments on the go, I’m all for it! I struggle with fibromyalgia, and sometimes I wind up in public situations where the pain just becomes overwhelming and unbearable. Having a device like this would be heaven-sent. I question the effectiveness of it, but the concept I support. [HERE]

Learn healthy, plant-based eating in 6 weeks from me.

All Eyes On… [8]

All Eyes On: the edition in which I profess my obvious massive lady love for minimalistbaker. And thai food. Ain’t no shame about it, either.

this thai peanut zucchini noodle dish. refreshing!

this pea pesto pasta with sundried tomatoes. drooool.

these spicy red curry cauliflower wings. so genius.

this thai salad with peanut tempeh. thai food<333

this cauliflower tikka masala. flavorful!

this thai butternut squash red curry. all the curry!

this indulgent chocolate chip skillet cookie. easy enough!

this lower carb peanut butter skillet cookie. peanut buttahhhh.

this vegan chocolate cake with almond butter buttercream. omfg im done.

this vegan tomato “tuna” sushi. vegan tuna what?!?

these rainbow dumplings. soooooo pretty.

[ this is everything I currently have my eyes on. leave any links you’re currently loving, below! ]

Learn healthy, plant-based eating in 6 weeks from me.