Vegan curried sweet potato soup


This soup is so easy and yields about 6-8 servings.

2 sweet potatoes peeled and chopped
1 small apple (gala or Fuji)
1 small sweet onion chopped
2 tablespoons curry powder or more to taste
2 cups veggie stock
1 cup non dairy milk
1 tablespoon olive oil
Pinch salt/pepper


Place chopped potatoes in a steam basket and steam until soft.

While the potatoes are steaming, heat the olive oil in a large pot and add onions. Sauté until translucent. Add the salt and pepper and curry powder.

Once the potatoes are done add them along with the chopped apple to the onions. Let cook together for about a minute and then add the liquids. Let simmer for about 15 minutes.

Take the heated mixture and pour into a blender. Blend until smooth and then return to the pot and heat for another 2 minutes. Taste test and add more curry powder if you want a bit more spice or more stock if you want thinner.

Serve while hot, and enjoy! I love soup to keep warm. I also put some of the mix without spice on the side for my baby to enjoy. 😉



Cranberry smoothie


1/2 cup of fresh cranberries
1/2 cup peaches
1/4 cup raspberries
1/2 cup guava juice or apple if you don’t have guava
1/4 cup coconut milk
Tablespoon of vegan protein powder
Almond milk to top off

I used fresh cranberries and frozen berries, all organic. Just because its cold out doesn’t mean we can’t use fall fruits to make healthy smoothies!


I use plant fusion vegan protein powder. I love the taste and it is soy, dairy and gluten free.

Here is what the site has to say about it:
PlantFusion is a nutritionally-complete plant protein supplement that happens to be highly digestible AND free of common food irritants. The combination of four exceptional plant proteins scores a perfect 1.0 on the Protein Digestibility Corrected Amino Acid Score (PDCAAS). PDCAAS is the gold standard for rating the quality of protein for human nutrition.

Just combine all ingredients and blend! The coconut milk gives it a nice rich flavor. I topped it with almond milk because its les fattening than a whole can of coco milk 😉


Vegan banana chip loaf



2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
2 large bananas mashed
1 cup canned coconut milk, mixed well before measuring
½ cup oil
1 tablespoon pure vanilla extract
1 1/2 cups semisweet chocolate chips (dairy-free)

Preheat oven to 350•f


Mix dry ingredients (yes, that’s my gingerbread man mixing spoons I. The back!)


Add wets one at a time. Mix in mashed banana well, lastly, add the chips and mix to combine

Pour the mixture into a sprayed brownie pan or loaf pan (makes 2 loaves)

Bake for 30 minutes or until a tester comes clean!


Serve warm with tea or coffee! This loaf is so delicious and perfect for fall as the leaves are turning! The smell of the spices baking will fill your home with eager foodies waiting for spice!


Beets & Blueberry baby food


This recipe is Fiamma’s favorite! I know, a baby who loves beets and hates pears an apples! Weird but true.

1 small beet
1 large banana
1/2 cup blueberries


Combine all ingredients, washed and beet peeled in your babycook or a sauce pan. The babycook needs level 2 for water and if you have a pan, add about a 1/4 cup of water.



The babycook light will go off when done! So awesome, I really can’t get enough of this machine!


If you have a pan, cover and cook for about 20 minutes. Then purée the mix smooth in your blender or babycook!

Serve right away or freeze up to 3 weeks!


I love the color and flavor, wear a bib for sure and enjoy!!!!

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 Cheesecake


Hi everyone! This week I did a guest blog on the Toffutti Foodie blog!

I posted a great recipe for vegan cheesecake! I love fall and of course I am hooked on pumpkin anything.

This cake will go perfectly with our pumpkin spice latte, coffee or breakfast 😉 (wink)

If you want a twist, replace the pumpkin with any flavor you like! How about some end of summer cherries or figs with chocolate and port?! Let your imagination go wild and try something new!

I hope you enjoy this recipe as always!

Find the link here

Or if your on Facebook, find them here

Happy fall!

Citrus watermelon juice


Hi everyone! Sorry for the delay but my baby has been sick this week. St the first time she’s had a fever and she is only just getting better. It’s so sad to see your baby hurting and not be able to do anything to make it better right away. Of course I try to stay as healthy as I can, and since I’m breastfeeding it’s important to keep juicing and eating really well.

Here is a fast juice that will keep you hydrated as well as give you a boost of vitamins and minerals to give you a pick me up. Vitamin c is overflowing in this citrus concoction!
Watermelon also ha a lot of vitamin c and a. It’s an antioxidant and is good for your eyes and gums.
Carrots have a lot of beta carotene and vitamin a. They are great for detoxing as they flush your kidneys. They are great for eyes and skin.

Overall this is an energy booster and good for immunity. It will be just the pick me up I need today!


1/4 watermelon de-seeded
5 carrots
1 large ruby grapefruit

Wash an cut to fit you machine