Happy Halloween


Hope you all have a super fun day!

When I was little we use to go door to door, but here in Brooklyn people sit on their stoops and walk around the hood with the whole family. It’s such a great day and you get to see all the fun costumes.

Fiamma is mike wazowski and I’m going as boo. I figure I only get a few years to dress her before she starts dressing me!!

Enjoy the night!




Vegan Ginger honey muffins


1 1/2 cup gluten free flour
3/4 cup sugar (cane sugar)
1/4 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 large banana, mashed (about 1/2 cup)
1/3 cup non-dairy milk
1/4 cup wildflower raw honey
1/4 cup or more candied ginger pieces



This recipe is very easy and I just love ginger. The honey is very flavorful and adds a great taste, more so than using regular processed honey, which will make the muffins a bit too sweet.

Preheat oven to 350•f

Combine your dry ingredients. Slowly add wets and then mashed banana.

Add the honey and ginger last and mix I combine.


Now spoon the mix into lined muffin pan.


Bake for 15 minutes or until golden an a tester come out clean.


Yummy! Ginger is so good for you and I add these chips to everything. I also are a bunch while making the muffins!!! Haha. I hope everyone is having a lovely fall and enjoy!’

Vegan pumpkin bread



1 3/4 cup whole wheat flour
1 cup lt brown sugar packed
2 tablespoons cinnamon
1 teaspoon ginger
1pinch nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
Pinch salt

8 oz pumpkin purée
1/2 cup coconut oil
1 cup almond milk
1 tea lemon juice
2 tablespoons tofutti sour cream or cream cheese

to make:

Preheat oven to 350•f
Line a brownie pan or 2 loaf pans


Combine all the dry ingredients. Make sure you get all the lumps out from the brown sugar.

Add the wet ingredients on at a time and mix well


Spoon into your pan and bake!


Bake for 30-40 minutes or until a tester comes out clean.

I love anything pumpkin and this is great for coffee, tea, or really any snack. I can’t wait for more! I have a lot more pumpkin things I will post, including a pumpkin spice latte! Yummy!


Enjoy this alone or with friends!

Vegan Ice Cream- Chocolate/banana/peanut butter



1 can coconut milk
1/2 cup almond milk
2T cocoa pwdr
1T agave
1 Banana
3T peanut butter to swirl (use a natural and organic pb)

To make this ice cream I used a cusinart ice cream maker. It wasn’t very expensive, and it’s very easy to use. Alternately, you can just pop the liquid into the freezer, going back occasionally to stir as it hardens.

The ice cream:

Combine the milks and the coconut powder in a small saucepan. Heat the mixture and stir until the powder is combined. I use raw cocoa powder. Even though you are heating the mixture it is still better to use a natural product.


Once the mixture is combined you should chill it in the refrigerator until is is at least body temperature. About 15 minutes.
Add the agave and mash the banana and add that as well.

Now you can pour it into your machine!


If you are not using a machine, put the mix in your freezer for about 40 minutes. Once the edges start to freeze mix them into the center so that the whole mix can cool evenly.

If you have a machine it will churn for you. Once it has begun to reach a nice frozen smooth consistency you can add the peanut butter.


Allow it to mix in. The whole process in the machine should take about 30 minutes.
If you are using he freezer, just swirl the pb when the mix had completely frozen. It will take a few hours to freeze completely, so keep stirring and check its progress every hour to stir.


It should look like the above picture.

Now your ice cream is done! You can eat now or later. If it gets too hard in the freezer just microwave it for a few seconds.

You can use this base of milks and add any kind of flavors! The possibilities are endless. I love ice cream and will be making a lot this summer!!!



Vegan Veggie Pizza



Pre made pizza dough or your own recipe
1/2 zucchini
1/2 cup kalamata olives, chopped
1 medium tomato
1 cup pizza sauce
1 cup fresh spinach
1/4 teaspoon Basil
1/2 teaspoon Oregano
Salt/pepper to taste

*preheat oven to 375•f

First oil a sheet pan, mine is roughly 11×20 or a half sheet pan.

Next roll out your dough. Sprinkle some flour on your counter. Put a bit of flour on top and roll dough. Try to stretch it to fit your pan, but it doesn’t have to be perfect. Next, transfer to your pan.

I have gotten dough from my local store, but you can also ask your favorite pizzeria for a ball of theirs!


Now spoon the pizza sauce onto the dough and spread. You can add more sauce if you like.

*if you want to add vegan cheese, you can do so at this point.

Now you can begin to add the veggies. I sliced my zucchini into wheels as well as my tomato. Then I spread them evenly around the dough.
Add the spinach, olives, and spices.


Bake pizza in oven for about 20-25 minutes, until crust is golden brown.


Vegan Lemon-Raspberry Muffins



2 cups whole wheat flour
1/2 cup sugar (organic cane)
2 teaspoons baking powder
1/2 teaspoon salt

3/4 cup almond milk (or non-dairy milk)
1/4 cup lemon juice (fresh)
1/2 banana (mashed)
1/2 cup oil (I use coconut oil)
1 teaspoon vanilla extract
2 tablespoons lemon zest
1 cup raspberries

Optional glaze:
1 cup powdered sugar
2 tablespoons water
1/4 teaspoon zest

Preheat oven to 375•F.

In a large bowl combine all dry ingredients.


Add almond milk, oil and lemon juice. Mix. Add mashed banana and zest, mix and then toss in raspberries.


*If you don’t want to use raspberries, you can substitute 1 tablespoon of poppy seeds!

Spoon mixture into pre-lined muffin pan!


Bake for 10-15 minutes until a tester comes out clear.

If you want to add the glaze allow the muffins to cool slightly then pour on top of each.

*makes about 12 muffins.



The Green Dr.



3 Granny Smith apples
Half bunch kale
Half bunch spinach
( the half bunches are about a good handful of greens)

Kale is packed with vitamins A and C, minerals as well as anti-cancer nutrients which boost white blood cell counts.

Spinach is rich in vitamin c, iron, beta carotenes, is a health booster and it is regenerative. It also helps your liver and your circulation! But it is high in oxalic acid, which interferes with calcium absorption so don’t drink large amounts.


*Pick small bright green leaves

This juice helps give you clean skin, is a bone builder, and a healer! Basically it’s a health extravaganza… Build a healthy body inside and out, the Dr. Is in!!!