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Food Recipes

Easiest Banana Bread

The other day I was talking to my friend about bananas and how much we adore them. You can make smoothies, nana ice-cream, cakes, cookies and… well, lots of things. I mentioned how I was at the grocery store last week picking up about 20 or more spotty bananas (to make nana ice-cream obviously) and the guy says to me: “if you’re making banana bread, there’s some over on the damaged shelf”. I smiled and laughed in my head. Banana bread? please, this was just for me to eat.

So I told my friend that story and she mentioned how she had never tried banana bread. SERIOUSLY!? Who hasn’t tried banana bread? It’s a classic. And then she wanted to make some. And then I wanted to make some. But I didn’t have time – I was just so busy. But then the more I thought about it, the more I wanted to make some. I needed something quick and easy. So I looked at a few different recipes, tweaked them to my liking, and came up with this beautiful plump loaf of heaven. Behold, the Easiest Banana Bread. (this one’s for you Tilda)

The moment this came out of the oven, my whole family wanted to eat it. Well, I couldn’t blame them – it smelt phenomenal. Like a cross between yellow sunshine and heaven. The mix of sweet bananas with brown sugar and vanilla extract, baked to a warming delicious bread. MMMM, I’m just getting hungry writing about it. It’s thick, fluffy, warm and oh so mouth watering. You must try it, and it only requires 1 bowl and 15 minutes tops!

Easiest Banana Bread
Serves 4
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. 3 ripe banana
  2. 2 cups oat flour
  3. 1 cup coconut sugar
  4. 1 tbsp. flaxseed meal
  5. 2 tsp. cinnamon
  6. 2 tsp. vanilla extract
  7. 3 tsp. baking powder
  8. 3 tbsp. melted coconut oil
  9. 1 1/4 cup almond milk
  10. vegan chocolate chips
Instructions
  1. Preheat your oven to 350 degrees Fahrenheit. Take out a rectangular pan that will hold your banana bread and set to the side.
  2. In a large mixing bowl, mash up 3 ripe bananas.
  3. Add in 2 cups of oat flour, 1 cup coconut sugar, 1 tbsp. flaxseed meal, 2 tsp. cinnamon, 2 tsp. vanilla extract, 3 tsp. baking powder, 3 tbsp. melted coconut oil, and 1 1/4 cup almond milk.
  4. Add in 1/4 cup vegan chocolate chips
  5. Mix everything together well until there is no chunks, then pour into a (greased with coconut oil) pan, and bake at 350 for 1 hour.
Notes
  1. Let cool for an hour before cutting/eating.
Mindfully Bliss http://mindfullybliss.com/

Food Recipes

Easiest Vegan Chili

This is a weird story, but basically I hated chili my entire childhood. I thought beans were gross and never ate them. Sometimes when my mom would make Chili, I’d ask her to omit the beans and I’d just eat tomato sauce and meat. Looking back now, I can see how weird that is. I’m not sure when, but sometime within the last two years I randomly began liking beans. And who says you need meat to make a chili? This recipe is amazing, especially if you’re a bean lover, and it’s 100% nutritious and delicious.  photo 1bIMG_9493

Easiest Vegan Chili
Serves 4
Done on the slow cooker.
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Prep Time
5 min
Cook Time
3 hr
Total Time
3 hr
Prep Time
5 min
Cook Time
3 hr
Total Time
3 hr
Ingredients
  1. 1 can of black beans
  2. 1 can of brown beans
  3. 1 can of kidney beans
  4. 1 can of chickpeas
  5. 1 can of lentils
  6. 2 cans chunky tomato sauce
  7. 3 tsp. chili powder
  8. optional: mushrooms, tomatoes, zucchini, peppers.
Instructions
  1. Turn your slow cooker onto medium heat.
  2. Add in 2 cans of tomato sauce as well as 1 tsp. chili powder and mix together.
  3. Cover with the lid and let this cook for 1 hour.
  4. Turn your slow cooker to high and add in all of your beans, as well as another tsp. of chili powder. Also add in your vegetables at this point if you choose to have some
  5. Let cook for another 2 hours, then add in 1 tsp. more of chili powder. You can taste it to see if you needs more.
  6. Once it's ready, reduce the heat and serve immediately with warm bread, mashed avocado, and cashew sour kream.
Cashew Sour Kream
  1. Two days before you want to make your chili, measure out two cups of cashews and pour into a bowl. Fill the bowls with water and let the cashews soak overnight.
  2. The next morning, add the cashews into a food processor.
  3. Add 1/2 cup of water, 3 tsp. lemon juice, 2 tsp. apple cider vinegar, and .5 tsp. salt.
  4. Blend ingredients together well until you have a creamy consistency.
  5. Move into a glass jar or container and let it chill in the fridge for a day or overnight. This allows it to thicken up.
  6. 6. The next day when you're ready to serve your chili, remove from the fridge and scoop into your bowl.
Mindfully Bliss http://mindfullybliss.com/
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Food Recipes

Green Monster Sundae

Inspired by the popular name Angela Liddon gave her famous green smoothies, I have created my own personal Green Monster Sundae. Now you can enjoy all the sweetness and deliciousness of a sundae, with the benefits of the almighty vegetable containing almost every single nutrient: SPINACH.

This baby is super simple to make and will keep you full of energy for hours. Who needs coffee in the mornings when you have this? Here’s a tip: ditch the caffeine and turn to spinach. AND this tastes like dessert. So you’re basically having dessert for breakfast. It’s a win win; who could say no to that?

And if you’re scared to try this because it’s green (most people fear the green), I’m telling you right now; YOU CAN’T EVEN TASTE IT. I swear spinach doesn’t even have a specific flavour. To me, this just tastes like peanut butter and bananas with chocolate. mmmmmm.

I also added my favourite super powders from Organic Burst for extra nutrients. You can see the powders here. 

And to top it off, I added chocolate sauce and Blend Co. skin sprinkle. The link for Blend Co. is here.

Green Monster Sundae
Serves 1
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 3-4 frozen bananas bananas
  2. 1 handful of spinach
  3. 1 tsp. peanut butter
  4. .5 tsp of each superpowder (wheatgrass, baobab, maca, spirulina)
Chocolate Sauce
  1. 1 tsp. cacao powder
  2. 1 tsp. almond milk
  3. 1 tsp. maple syrup
Instructions
  1. Prior to making your Sundae, you're going to want to cut up and freeze bananas. Make sure they are ripe and spotty (that's when the have the best digestion and most antioxidants) I usually do this at night time and freeze a lot at a time so that I have some ready when I need them.
  2. In the morning, or whenever you're about to make your Sundae, remove the bananas from the freezer and add them to a high speed food processor. (Don't try using a small or weak blender as it could result in a broken blade or motor)
  3. Pulse bananas into little chunks, then add in your spinach. I find that my food processor leaves chunks of spinach, so prior to adding it in, I blend the spinach separately in my mini blender with a TINY bit of water, then once I have a green liquid, I pour it into the frozen bananas and blend again.
  4. Next, add in 1 tsp. of peanut butter, and whatever super powders you desire.
  5. Blend everything together well until you have a smooth creamy ice-cream texture.
  6. Scoop into a bowl or cup, and pour chocolate sauce, which is just 1 tsp of cacao powder, almond milk, and maple syrup mixed together well. (may take 3 mins of stirring to get the perfect consistency)
Notes
  1. If you have a strong food processor, you can just add your frozen fruit and pulse until you reach a creamy ice-cream consistency. I wouldn’t advise trying to make these if you don’t have a food processor.
  2. Also, you may add a little bit more almond milk to help with the consistency if they are really frozen.
  3. Usually I just scoop it straight from the food processor into my glass, but if I have other things to prepare, like fruit or sauce, I stick it in the freezer to keep it cool until I’m ready to decorate it.
  4. If you prefer a more frozen texture, add less liquids and serve right away. I sometimes like mine as more of a soft serve, so I add more liquids.
Mindfully Bliss http://mindfullybliss.com/

Food Recipes

Thanksgiving Meals

Happy Thanksgiving to all my fellow Canadians out there! This is a holiday full of family, food, and festivities. For most Canadians, this holiday consists of Turkey, Stuffing, and Pumpkin Pie. Well, since this is my first Thanksgiving as a vegan, I decided to meal prep like crazy and not miss out on any of the fun. Whoever says vegans can’t eat anything, really needs to read this post.

This post doesn’t have to be only about Thanksgiving – it goes for any holiday really. Christmas, Easter, birthdays, etc.

On Sunday night my family was invited to a family friends house for Thanksgiving dinner. My mom asked me if I wanted to go, or stay home. Of course I’d want to go! Just because I eat differently than most people, doesn’t mean I am suddenly anti-social and can’t go out anywhere! So for my Thanksgiving, I made a bunch of healthy vegan food that would keep my full all weekend:

1. Chocolate Cake

2. Cauliflower Curry

3. Mac n Cheese

4. Cinnamon Apple Crumble Muffins

5. Ice-Cream Sundae

On Sunday morning, I did a bunch of meal prep and was in the kitchen for what felt like forever. First I made mac n cheese, then baked it. Second, I made cauliflower curry. Then I made Cinnamon Apple Crumble Muffins (the recipe from my cook book), and once everything was made, I packed it all up in tupperware containers to bring with me to the dinner that night.

The dinner went superb! My mom stopped on the way there to get some sweet potatoes, and I brought a little container with almond milk and coconut oil in it, so once I got there, I microwaved them and made mashed potatoes.

Then once the table was set and everyone was sitting down, I microwaved my mac n cheese and cauliflower curry and added it to my plate, along with the mashed potatoes, cranberry sauce, and hummus + veggies.

My plate was full and everything was so delicious. And it was so good, I had seconds. And when everyone else was full, I could still eat more, because all my food was whole and healthy, and I find I can always eat more now that my diet consists of these foods. (although after 2 plate fulls, I was beyond stuffed)

For dessert, our host baked cherry pie, pumpkin pie, and brownies. Good thing I thought ahead and came prepared, so I had a slice of my chocolate cake and a muffin I made. But luckily she told me her cherry pie didn’t contain any dairy or egg, so I had a little slice of that and it was amazing. (She’s such an amazing baker)

Overall, Thanksgiving was a success. Eating healthy isn’t hard or time consuming, and being a vegan isn’t restricting or hard at all! You just have to know what you’re doing and plan ahead. It’s that easy. This lifestyle is only as easy or hard as you make it. If you say, “well, I can’t eat anything there so I’m not gunna go,” you’re going to be upset and have a hard time living this way. But if you’re open to new ideas and are ready to be prepared and plan ahead with an open and positive mind, you will thrive!

I will post the recipes in this blog post sometime this week, so keep an eye out for the following: mac n cheese, cauliflower curry, and chocolate cake.

Have a great week everyone, and remember these tips for your next family dinner or holiday.

Food Recipes

Sourdough Bread Sandwich

I’m not quite sure why, but I haven’t ate bread in months! Maybe it’s because a lot of breads contain milk and egg, and vegan bread is hard to find. Also maybe because most breads are made from wheat and it’s not the healthiest option on my tummy. BUT LATELY, I’ve been having sourdough bread sandwiches. So what is sourdough bread and why is it good for us, unlike most breads?

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Sourdough Bread

Sourdough bread is just made from bread flour and sourdough starter, which is: warm water, active dry yeast, sugar, and all purpose flour.

Basic Recipe:

2 cups bread flour
1 1/2 cups sourdough starter, recipe follows:
3/4 teaspoon salt
Basic Sourdough Starter:
3 cups warm water (110 degrees F)
1 1/2 tablespoons active dry yeast
1 teaspoon sugar
3 cups all-purpose flour

Sourdough is more digestible than standard loaves and more nutritious too. Lactic acids make the vitamins and minerals in the flour more available to the body by helping neutralise the phytates in flour that would interfere with their absorption. The acids slow down the rate at which glucose is released into the blood-stream and lower the bread’s glycaemic index (GI), so it doesn’t cause undesirable spikes in insulin. They also render the gluten in flour more digestible and less likely to cause food intolerance.

 
Acetic acid–which inhibits the growth of mold, is produced in the making of sourdough. So, sourdough naturally preserves itself. Pretty neat considering the toxic preservatives thrown into the food supply today.
 
The fermentation process increases the content of beneficial bacteria in the bread AND the gut. Healthy gut bacteria = happy body.

So now that we’re educated, onto the good stuff….

IMG_7723

Sourdough Bread Sandwich
Serves 1
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Prep Time
5 min
Cook Time
1 min
Total Time
5 min
Prep Time
5 min
Cook Time
1 min
Total Time
5 min
Ingredients
  1. 2 slices of sourdough bread
  2. hummus
  3. avocado
  4. lettuce
  5. mushrooms
  6. tomato
  7. zucchini
  8. black olives
  9. mustard
Instructions
  1. You can either have the sandwich toasted or not (both taste amazing.) Spread some hummus onto one side, then (optional) mash an avocado and spread that on the other half.
  2. Add on your lettuce or spinach, the cut up all the veggies you want and add them on.
  3. Finally, I like to add a bit of mustard onto mine as I find it adds a delightful taste.
  4. And that's all!
Notes
  1. You can really add whatever vegetables you'd like. I chose these ones because they all go so well together with the bread, and the mustard just gives it extra flavour! But feel free to experiment however you'd like.
Mindfully Bliss http://mindfullybliss.com/
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Food Recipes

Chocolate Fudge Brownies

Happy October everyone! Fall is officially here, and boy do I have a treat for you today.

What’s better than eating chocolate fudge brownies for dessert? I’ll tell you; eating chocolate fudge brownies that are HEALTHY! Yep, you heard me. I created these delicious chocolate brownies that are secretly good for you with a secret-not-so-secret ingredient. (but you’d never know)

CHOCOLATE fudge brownies cover

Brownies have always been my favourite dessert. A year ago I didn’t know hot to bake. I could barely make a box of cookies from the box without burning them or messing up the recipe. But now, with much practice, I’m pretty decent at baking – and these babies were invented. Moral of the story, brownies are delicious and a traditional favourite of mine, so it gives me great joy to present these to you, especially because they are HEALTHY!! So I’ll stop rambling now and get on to the recipe…

Chocolate Fudge Brownies
Yields 16
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Prep Time
30 min
Cook Time
40 min
Total Time
1 hr 10 min
Prep Time
30 min
Cook Time
40 min
Total Time
1 hr 10 min
Ingredients
  1. 1 medium sized sweet potato
  2. 1 ½ cups of dates
  3. 2 tbsp. peanut butter
  4. 3/4 cup of almond milk
  5. 1/2 cups oat flour
  6. 1/4 cups flax seed meal
  7. 1/2 cup carob powder
  8. 1/2 cups coconut sugar
  9. 2 tbsp. vanilla extract
  10. 3 tbsp. pure maple syrup
  11. 1/2 cups vegan chocolate chips
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Begin with your potato. Peel one larger sweet potato, cut it up into small cubes, place it in a bowl with a little bit of water, and microwave it for five minutes.
  3. Once they are finished, remove them from the microwave, let them cool a little bit, then mash them.
  4. In a food processor, add 1 ½ cups of pitted dates. Add in your mashed sweet potato along with ½ cup of almond milk, and blend for 2 minutes.
  5. Measure out 2 tbsp. of natural peanut butter and blend again for 30 seconds.
  6. Add in ½ cup of oat flour and ¼ cup of flax seed meal and blend for 1 minute. Also add 1/2 cup of carob powder, 1 tbsp. of baking powder, 1/2 cups of coconut sugar.
  7. Add 2 tbsp. vanilla extract, 3 tbsp. maple syrup, ½ cups of almond milk and blend for a few minutes.
  8. Once your ingredients are mixed together really well, add in ½ cups of vegan chocolate chips and stir in with a spoon.
  9. Grease a baking pan with a little bit of coconut oil (or just line it with parchment paper) and pour in your mix.
  10. Smooth it around evenly and place it in the oven for 40 minutes. Once they are done, remove them from the oven and let them sit for 10 minutes. Then place them in the fridge for 10-15 minutes or so, and after that they should be good to cut and eat.
Notes
  1. Keep out for 3 days (if they last that long), then keep refrigerated for best results
Mindfully Bliss http://mindfullybliss.com/
I know it may seem weird putting a vegetable in a dessert, but trust me, it adds texture and sweetness and just makes them amazing. The sweet potato gives the brownies vitamin C, D, and iron. The dates give them a high mineral content, and add tons of energy. All the ingredients are low cholesterol, especially using the oat flour. The cacao powder is an amazing antioxidant and stabilizes blood sugar. The little bit of peanut butter adds some extra protein and the flaxseed meal, which is amazingly for you, adds omega-3 essential fatty acids. So if you didn’t believe me that these brownies were healthy, now you know.

 

Food Recipes

Rice Pasta and Tomato Sauce

A meal that I haven’t had for months is pasta. I guess it’s because I could never find any healthy kinds and I just never extended my boundaries of what I ate as a vegan. But I found this rice pasta at a local health food store and it is amazing! It’s made out of rice so it’s wheat and gluten free, and it’s just an overall healthier dinner option so you can eat in abundance and never feel bad about it.

2014-08-27 002 2014-08-27 005

 

Brown Rice Pasta with Tomato Sauce
Serves 1
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. brown rice pasta
  2. zucchini
  3. cherry tomatoes
  4. black olives
  5. black pepper
Instructions
  1. 1. Fill a pot with water and set it to high. Once the water is boiled, add in 3 cups (or more or less) of the pasta.
  2. 2. Keep it on high for 8 minutes, then turn it down to medium and cook for 12 more minutes. (total 15 minutes)
  3. 3. While your pasta is cooking, heat up some tomato sauce in a small saucepan and keep it on low.
  4. 4. Cut up your vegetables and prepare them on the side.
  5. 5. Once your pasta is done, drain and rinse it in the sink. Pour it into a bowl and add your tomato sauce and veggies on top with a sprinkle of black pepper.
Mindfully Bliss http://mindfullybliss.com/
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Food Recipes

Basic Banana Pancakes

Let’s start off by saying that I have quite a few different pancake recipes on my blog: chocolate chip cookie dough, sweet potatospinach, etc.

But what I don’t have is just a plain, basic, pancake recipe. Why get all complicated and confusing when you can strip right down to the simple stuff? This recipe is as easy as it gets; and it’s vegan and gluten free.

Bananas are awesome! And super healthy. You can read about the full health benefits of bananas here: http://www.well-beingsecrets.com/bananas-health-benefits/

2015-05-20 022

Basic Banana Pancakes
Serves 2
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
  1. 2 cups of oat flour
  2. 2 tbsp. coconut sugar
  3. 1 large banana
  4. 1 cup almond milk
  5. 1 tsp. baking powder
  6. 3 tbsp. pure maple syrup
  7. optional(for extra flavour): 1 tsp. cinnamon, 1 tsp. peanut butter
Instructions
  1. Begin with pouring your oat flour into a large mixing bowl. (If you don't have oat flour, simply blend gluten free oats in a magic bullet or small blender, and voila, oat flour is made.
  2. Add in your dry ingredients: 2 tbsp. brown sugar, 1 tsp. baking powder, 1 tsp. cinnamon
  3. In a magic bullet or small blender, break up and add 1 large banana and 1 cup almond milk. Blend this together to create a banana mylk.
  4. Pour your banana mylk into the bowl containing your dry ingredients. Also add 3 tbsp. of maple syrup and 1 tsp. of peanut butter. (If desired)
  5. Mix everything together well and if the mix is dry, add a bit more almond milk until you reach a thinner consistency. You don't want the mix TOO thin though, but thick enough to make thick pancakes.
  6. Make sure your burner is on 300 degrees Fahrenheit and grease it with coconut oil.
  7. Pour small blobs of pancake mix onto your pan and flip them when they brown.
  8. This batch should make 10 small pancakes. Cut the yield in half to make 5.
Notes
  1. Top with fruit and pure/natural maple syrup.
Mindfully Bliss http://mindfullybliss.com/
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Food Recipes

Mango Nana IceCream

Happy August everyone 🙂 Summer is just flying by. I’m so sad because summer is my favourite time of the year, and now that it’s August, it means only one more month until I start my second year of University.. ahhh.

The good thing about August is…. my cook book comes out in exactly 21 days! You can head over to my Facebook page where I just added the official cover for the book! Check it out here: https://www.facebook.com/MindfullyBliss

But you’re here for the recipe… so here it is:

After months of making ‘nana ice-cream’ (for those not on Instagram, nana ice cream is ice cream made just from frozen bananas and other fruits) I think I have finally found one of my all time favourite combos: Banana Mango. It’s light, creamy, and delicious. Nana ice-cream is ridiculously easy to make, and the mixture between the frozen bananas and the frozen mangos makes for such a light and amazing flavour.

Mango Nana Ice-Cream
Serves 1
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 3 frozen bananas
  2. 1 frozen mango
  3. Food processor
Instructions
  1. Prior to making your 'ice-cream', you want to cut up and freeze 3 bananas the night before. This will give them time to become fully frozen, therefore making the best texture for your ice-cream. Also cut up and freeze 1 mango.
  2. Once you're ready to make your ice-cream, remove your frozen fruit and put it into a high speed processor. Don't try to use anything less because the frozen fruit may break your blender.
  3. Pulse/blend together for a few minutes until you have a thick, sticky, creamy texture; just like ice-cream or froy-yo. You shouldn't need to add any liquids; just be patient and give it time to blend together.
  4. Once you reach the desire texture, scoop into a bowl, eat plain or add fruit.
Mindfully Bliss http://mindfullybliss.com/

Food Recipes

Pina Colada Smoothies

Aloha! I just wanted to start this post off by saying that I made these about two months ago. The day that I booked my trip to Hawaii (where I am currently) my mom and I made these to celebrate. I just never had time to post the recipe… but I am now:

Yep, you heard me – pina colada smoothies. How could this blog post get any better? Well, what if I told you they were served out of a pineapple and a coconut?

In honor of my trip to Maui, Hawaii, I am sharing this delicious recipe with you. I’ve always wanted to have a drink out of a pineapple or coconut (it makes me feel tropical). So what better time to do it then during my trip to one of the most tropical places in the world!?

Pina Colada Smoothies
Serves 2
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 1 frozen banana
  2. 1/2 cup cut up pineapple
  3. 1/4 cup coconut water (drained from a coconut or from a can)
  4. 2 tsp. almond milk
Instructions
  1. Put your frozen banana pieces into the blender and add 1/2 cup of pineapple, 1/4 cup of coconut water, and 2 tsp. of almond milk
  2. Blend together until creamy.
Mindfully Bliss http://mindfullybliss.com/
You can play around with the ratios and add more or less of whatever you want. We also experimented with strawberry banana pina coladas, and for that we just used the same recipe but added a few cut up strawberries. You can also add alcohol if you’d like to make it a full fledged pina colada. Malibu will definitely give it that flavour.

To make the pineapple and coconut cups:

For the pineapple I just cut it in half, and carved out the center with a knife and sharp spoon. For the coconut I stuck a screwdriver in and hammered it to drain out the water, the cracked it open with a hammer to use it as a cup. (Both of them weren’t as easy as it sounds.)

Do you have a favourite tropical drink? If so, comment below and tell me what it is and how you like to prepare it.

Cheers!