These little bruschetta are so easy to do and made a yummy treat for me and fiamma! (She ate the topping)
Handful of cherry tomatoes
Salt/pepper to taste
1/2 tablespoon olive oil
3 large basil leaves
Balsamic vinegar reduction
Place the baguette slices on a sheet pan and drizzle with some olive oil. Bake at 350•f for about 5 minutes
Chop tomatoes into small pieces add chopped basil and the avocado cut into small pieces as well. Combine in a bowl with the olive oil and salt/pepper (a pinch of each should do it)
Once the brea ha slightly toasted, spoon a bit of the tomato mix on top.
Finally, drizzle the balsamic on-top. You don’t need a lot a it is very sweet. Just a small amount will do. You can buy reduced balsamic at the grocery or make it yourself very easily. It is just balsamic cooked down with honey or sugar.
Enjoy these alone, or at a party with friends. Thy make a great finger snack and are healthy too!
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
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. 😉
2 cups of gluten free flour
1/2 cup sugar
2 teaspoons baking powder
1/2 cup cocoa powder sifted
1 mashed banana
1/4 cup oil
1/4 cup coffee
3/4 cup non dairy milk
Preheat oven to 350•f
Mix dry ingredients together, remember to sift flour and cocoa to prevent lumps after baking!
Next add wets; banana and coffee(warm) mix well!
Spray a loaf pan and spoon in the batter. Place in the oven and bake for 15-20 minutes or until a tester comes out clean.
This loaf is so so easy to make. Simple ingredients make a great morning treat! Anything with chocolate and coffee is breakfast food to me!!! Add some sugar onto while cooling or leave it as is and enjoy with tea or coffee!
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 😉
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!