Two things that make me happy right now include the first dropping leaves signaling autumn and orange zest in vegan cookies.   The hint of orange is a perfect compliment to rich chocolate; I can't believe I haven't tried this combination before! When I eat a sweet treat, I want it to be delicious but also nourishing and energizing. That's where my recipes like this orange zest oatmeal cookie comes in, and if you like oatmeal cookies with a fun twist, I highly recommend you try my version out! Orange Zest Oatmeal Cookies Yields 16-20 Cookies   Ingredients:   1-1/2 cup fine almond flour 1-1/2 cup gluten-free oats 1/2 cup unsweetened coconut flakes 1-1/2 teaspoon baking powder (corn-free) 1/4 teaspoon sea salt 1/2 cup organic coconut sugar 1 chia or flax "egg" (3 TBSP water + 1 TBSP seeds) 1/4 cup + 2 TBSP avocado oil 1/4 cup almond butter 1/2 medium orange zest 1/2 teaspoon vanilla extract 1/4 cup raisins   nondairy chocolate chips, melted (optional)   Directions:   1. Stir all dry ingredients in a bowl; set aside. 2. Make chia or flax egg by whisking together and letting sit and "gel" for several minutes. Whisk all wet ingredients together, including coconut sugar. 3. Stir the dry ingredients into the wet, and chill in the freezer as you preheat the oven. 4. Turn the oven on to 350F, and line two baking trays with silicone baking mats . 5. Scoop 1-1/2 to 2 TBSP-sized mounds onto the cookie sheets, leaving space between each cookie. Bake for 10-12 minutes or until set; let cool on a wire rack. 6. Garnish with melted nondairy chocolate, additional orange zest and sea salt if desired.

If you need a quick cake in a hurry, make this recipe. It's gluten-free, paleo and suitable for most diets. Double or triple this recipe for a layer cake, or make it as-is for a 8" round or square pan. Add a little dessert hummus or my protein cookie dough recipe below, and indulge in this tasty holiday treat! Paleo Pumpkin Cake   Ingredients: 1 cup pumpkin 3.5 tbsp pure maple syrup 1 tsp pure vanilla extract 1/4 cup almond butter 1 tbsp almond milk 2 eggs or vegan egg substitute 1/2 cup (scant) coconut flour 3/4 tsp baking soda 1 tsp cinnamon 3/4 tsp ginger 1/8 tsp nutmeg dash sea salt optional: 1/4 cup nondairy chocolate chips Frosting: Use your favorite frosting or make my healthy protein cookie dough (see below) and add a little more liquid until smooth and spread it onto the cool cake layers.     Directions: 1. Mix all wet ingredients together in a large bowl and fold dry into wet and fold chocolate chips in last if using. 2. Line a 8" pan   with parchment paper or grease it well. 3. Bake at 350F for 22-26 min or until an inserted toothpick comes out clean. *Double or triple recipe to make a 2 or 3 layer cake. Once cool, frost as desired. Super Protein Cookie Dough   Ingredients:   1/3 cup pumpkin puree 1 can chickpeas, drained and rinsed 3 tablespoons vegan vanilla protein powder 3 tablespoons gluten-free oats 1-1/2 teaspoons cinnamon 1/4 teaspoon baking soda (yup) 1/8 teaspoon sea salt 1-1/2 tablespoon pure maple syrup 1 tablespoon organic sunflower seed butter or nut butter 1 teaspoon vanilla Directions:   Puree all ingredients in a food processor, divide into bowls and use it as a dip for fruit, or eat plain with a spoon! You could make a "sundae" as well by melting nondairy chocolate and drizzling it on top, though then maybe reduce or omit the maple unless you want a sweet dessert!

These cookies are subtly spiced with the PERFECT texture. They aren't too sweet and are impossibly light and I'm obsessed, as are all my taste-testers. They insisted I had to share this recipe, so here we are! This baby hand was not at all staged; I literally could not keep the baby away from these. They also don't have any cream of tartar, which is nice when you have none in your cupboard--I rarely do. Pumpkin Sickerdoodle Cookies Yields 1-1/2 dozen Ingredients: 1/2 cup vegan butter, softened but not melted 1/2 cup plus 2 TBSP coconut sugar 1 tsp pure vanilla extract* 2/3 cup pumpkin puree 1-1/3 cup super fine almond flour** 3/4 cup gluten-free flour*** 1/3 cup arrowroot starch 2 tsp baking powder 1 tsp cinnamon 1/2 tsp ginger powder 1/4 tsp nutmeg 1/8 tsp cardamom 1/4 tsp sea salt Topping (optional) 1/4 cup raw cane sugar 1 tsp cinnamon Directions: Preheat oven to 350 and line a cookie tray with parchment paper or a silicone baking mat. Beat the softened butter with coconut sugar and vanilla. Add in the pumpkin, then stir in the dry ingredients. Roll into little balls (I used a 2 TBSP sized cookie scoop , my preferred size) and roll into the cinnamon sugar mix before placing on the baking tray. (I like them without the cinnamon sugar topping but they are more like snickerdoodles that way and all my friends who had them loved it). Note: Use pure vanilla extract with no weird additives or coloring; you'll taste the difference. I get a big bottle at a time to save money or make my own. You can make them with regular almond flour, but the texture is best with superfine. I used Bob's Red Mill 1:1 gluten-free flour, so I can't vouch for other brands but any gluten-free flour blend without coconut flour should work.

This vegan protein bites recipe is a keeper (as in, bookmark this page right now). First off, be sure you have these little quinoa candies  (they have them at Whole Foods and Natural Grocers as well as online) that taste like m&ms, for reals. Of course you can make them without but really, why would you? I love that they have good ingredients and no artificial dyes.   Any superfood powders can be used for a pop of colors and little burst of nutrients. I used blue butterfly pea powder and pitaya powder , which are two of my faves. I also recommend red beet powder  and turmeric for other colorful options! These vegan protein bites with dates are a great source of energy and also a yummy treat for kids and adults alike. They can be made with sunflower seed butter if you need a school-safe version for kids at school. Picky toddlers love these protein treats, too!   Okay, now for this amazing combo.   Superfood Protein Cookie Balls Serves 9-11   Ingredients:   8-9 pitted Medjool dates 1/2 cup raw almonds 3 TBSP nut or seed butter 2 TBSP vegan protein powder 1 tsp pure vanilla extract 1/4 cup dark chocolate crispy quinoa gems   (or any vegan little chocolate chips, etc).   Directions:   Place all ingredients in a food processor, and mix together until a ball is formed. Add extra nut butter if needed for the mixture to form a dough. Pulse in the chocolate gems (or chocolate chips) last. Roll into balls, then roll into superfood powders of choice such as blue spirulina or matcha, pitaya, beet powder or any other vibrant powder. 3. Chill in the fridge to set and keep in an airtight container for up to 10 days (they won't last that long though; you'll want to eat them all asap, I promise!). You can also double the recipe to have yummy protein snacks on hand. Common troubleshooting/questions: "What if my date balls are too sticky?" Add in more nuts and nut butter until the desired texture is reached. The texture may differ based on what brand vegan protein you use with the recipe. I think pea-based or hemp-based vegan protein powders pair best with dates and nuts, and the texture of Orgain is hard to beat though Truvani works well too. If you find a better vegan protein powder you like, let me know because I'm always on the hunt! "What are energy balls made of?" Are these energy balls? Yep, protein bites/protein balls/energy balls/plant-based energy cookies and vegan power balls or energy bites all refer to usually a nut and date-based raw cookie with seeds like chia, hemp, sunflower, etc often added in. This recipe is super versatile; for more of an energy boost cookie and less of a fast vegan dessert, you can omit the candies or chocolate chips and add in a spoonful or two of chia seeds and hemp seeds. Sesame seeds also lend a good flavor and texture. If you can't have nuts, try sunflower seeds in place of almonds for a similar texture and taste. "Can I add more protein powder or superfood powder to the recipe?" Absolutely! You may just need to add in more nut butter and water (2 tsp at a time) until the desired texture is reached; without this step, too much protein powder will make it too crumbly to hold together.

In chilly fall or winter months, pancakes are an especially beloved breakfast choice. There's nothing better than a fluffy, warm pancake on a crisp morning (even better: if there's rain pouring down outside). But if you follow a gluten-free and/or dairy-free and soy-free lifestyle (or if you have a ton of food sensitivities like I do), traditional pancakes can be a hurdle. Luckily, this gluten-free dairy-free sweet potato fluffy pancake is here to save the day. This super easy fast protein pancake recipe recipe combines the natural sweetness of sweet potatoes with the fluffy goodness of pancakes, all while being plant-based and rich in nutrients. These pancakes aren’t just for breakfast – they also serve as a delightful brunch item or a sweet snack throughout the day. Why are Sweet Potatoes so healthy? Potatoes generally get a bad rap, but sweet potatoes are a world apart from bland white potatoes. Sweet potatoes pack a powerful nutritional punch. Each medium-sized sweet potato contains all of your daily vitamin A needs, along with significant amounts of vitamins C and B6, iron, fiber, and antioxidants. Their natural sweetness not only enhances the flavor of these pancakes but also provides a healthier alternative to regular sugar. Incorporating sweet potatoes into your meals can balance your glucose, strengthen your immune system, and improve digestion thanks to their high fiber content (and they offer a good source of energy to kick-start your day)! Ingredients You’ll Need Ultimate Gluten-Free Vegan Sweet Potato Fluffy Pancakes Yields 6 small (serves 1-2) Ingredients: 1/2 cup mashed cooked sweet potato 2 eggs or vegan egg substitutes 1 scoop vegan protein powder  (optional) 1 teaspoon baking powder  (corn-free) 1/2 teaspoon cinnamon (use more if your potato is plain)   Optional frosting: 1 scoop vegan vanilla protein powder, water and cinnamon to taste.   Directions:   Puree all ingredients in a food processor, and cook in a nonstick pan over medium heat, about 3-4 minutes per side. Serve plain or with additional protein powder whisked with water and cinnamon and drizzle on top! Preparing the Cooked Sweet Potato: Start by preparing your sweet potato, and you have two main options: boiling or roasting. You can also microwave the sweet potato but in my opinion, the texture isn't as good. Boiling: Peel and chop the sweet potato into chunks, place them in boiling water, and cook until soft, which takes about 15-20 minutes. Once done, drain and mash. Roasting: Preheat your oven to 400°F (200°C). Prick the sweet potato with a fork, wrap it in foil, and roast until tender, usually taking 45 minutes to an hour. After cooling, peel and mash. Both methods are effective, so choose whichever suits your schedule! Details on Cooking the Pancakes Heat a non-stick skillet or griddle over medium heat and lightly grease it with a small amount of avocado or olive oil. Once hot, pour about 1/4 cup of batter for each pancake onto the skillet. Cook until small bubbles form on the surface, which takes around 3-4 minutes. Flip and cook for another 2-3 minutes until golden brown. Adjust the heat if necessary to avoid burning. For fluffier pancakes, let the batter sit for a few moments before cooking. This allows the baking powder to do its job! Serving Suggestions While these pancakes are delicious on their own, consider some of these tasty serving ideas: Syrup or glaze: Drizzle with maple syrup or agave nectar, or even a nut butter glaze for added sweetness and richness. Nuts or seeds: Sprinkle chopped walnuts, pecans, or chia seeds on top for a satisfying crunch and healthy fats. Whisk the vegan protein powder with water or nondairy milk until a frosting-like texture is achieved Dairy-free yogurt: Serve with a dollop of coconut or almond yogurt for a creamy texture. Storing Leftovers If you manage to have leftovers (they can be so tempting!), store them in an airtight container in the fridge for up to 3 days. Reheat them in a toaster oven or on the skillet for a quick meal. To make a larger batch in advance, freeze the pancakes. Arrange them in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe bag. They can last for up to a month in the freezer. When you are ready, just thaw and reheat! Enjoy Delicious and Nutritious Pancakes These gluten-free dairy-free sweet potato fluffy pancakes are easy to make and loaded with nutrients and flavor. They cater to anyone craving a satisfying meal while following a dairy0-free or gluten-free lifestyle. With simple ingredients, you can whip up a delectable breakfast that keeps you energized for the day ahead. Whether you choose to enjoy them plain or loaded with toppings, they are sure to become a favorite in your breakfast routine. Give this recipe a try today and enjoy pancakes that are both delicious and packed with nutrition!

Are you ready to brighten up your breakfast routine? Welcome to my colorful invention: butterfly pea pancakes! I thought the kids would be little angels  the other day if I made them “blue pancakes” for breakfast as requested.   Nope, they proved me wrong all morning but at least I got a lovely breakfast to enjoy. Next time maybe I'll try pink pancakes with dragonfruit. This recipe for blue matcha/butterfly pea pancakes is grain-free, sugar-free (sweetened only with fruit) and vegan! These gorgeous blue pancakes are not just visually appealing; they are also full of nutrition. Made from blue matcha, which comes from butterfly pea flowers, these pancakes are grain-free, sugar-free (using only fruit for sweetness), and completely vegan. This delightful recipe is sure to make your mornings more colorful and delicious! Butterfly pea flower does more than just look beautiful; it is a powerhouse of health benefits. Rich in antioxidants, it can enhance brain health and may even help improve skin and hair quality. Interestingly, studies have shown that butterfly pea flower can boost mood and alleviate stress, making it a great addition to your breakfast. Buttefly Pea/Blue Matcha Pancakes Yields 10-12   Ingredients:   2 cups fine almond flour 1 cup arrowroot flour 1 TBSP baking powder   (corn-free, aluminum-free) 1-1/2 tsp butterfly pea powder * 1/4 tsp sea salt 3 TBSP mashed banana ​1/2 cup avocado oil   or melted coconut oil 1 flax "egg" or regular egg 1 cup coconut milk 1 tsp apple cider vinegar 1/2 tsp pure vanilla extract     Directions:   1. Whisk coconut milk with apple cider vinegar; set aside. If using flax, whisk flax with water in a small dish; set aside. 2. Mash banana in a large bowl, add all wet ingredients and stir in dry ingredients. 3. Cook in a nonstick skillet or use a perfect pancake style pan  to make them even and picture-perfect. 4. Cook frozen wild blueberries in a small saucepan until warm and thickened, and pour on top!   Your pancake stack is ready to serve! Butterfly pea pancakes offer a stunning and nutritious start to your mornings. With no grains, no added sugar, and completely plant-based, this recipe perfectly balances health and flavor. Why not treat yourself to these eye-catching pancakes? You can eat these on a sugar detox, autoimmune protocol diet, and gluten-free/grain-free diet. They are super  easy to make, versatile with any fruit and unbelievably good!

These filling flavorful smoothies are a fantastic post-run snack or as a breakfast replacement. They'll power you through any workout and keep you energized throughout your busy morning. Whip up one of these smoothies for a tasty (and pretty!) treat.   1. Watermelon Smoothie Bowl Recipe Serves 2 🍉🍉🍉🍉 Ingredients: 1 cup diced frozen watermelon 1/2 cup fresh watermelon 1 frozen banana 1/2 fresh banana 1 cup frozen cauliflower rice* 1/4 cup coconut milk   Directions:1. Puree until smooth and serve in bowls or scooped out watermelon. 2. Top with your favorite toppings: Love Grown sea stars cereal , dried wild blueberries, hemp, and rose petals * You can make "rice" by food processing cauliflower and freezing it.     2. Chocolate Dragonfruit Smoothie Bowl Serves 1   Ingredients: 1 frozen banana 1 handful spinach 1 scoop Orgain Chocolate Protein Protein 2 TBSP dragonfruit 1 TBSP cacao powder 2-4 TBSP coconut or almond milk as needed   Optional Toppings: -kiwi -dragonfruit -cacao nibs -rose petals   *Other yummy toppings would be coconut, chia or hemp seeds! Get creative and customize it to suit your tastes. **Note: Use white fleshed pitaya like I did or if you can find pink dragonfruit, the color will be even more vibrant!   Directions:  1. Blend in a food processor (my choice for smoothest texture) or blender and top as desired. Add enough nondairy milk until your desired texture is reached. 2. Serve in scooped-out dragonfruit cut in half or in bowls. (Obvs. the dragonfruit bowl will be way more fun but up to you)       3. Mocha Smoothie Bowl Serves 1   Ingredients: 1 frozen banana 1 cup unsweetened coconut milk 2 scoops vegan chocolate protein powder 1/4 cup cold brew (or as much as desired) handful ice cubes 1 tsp maca powder sprinkling of cacao nibs   Directions: 1. Blend or puree all ingredients until smooth and serve. 2. Optionally top with extra chocolate protein powder stirred well with water and sprinkle on cacao nibs.     4. Blueberry Basil Layered Smoothie serves 1-2   Ingredients: Blueberry Basil Layer: 3/4 cup frozen wild blueberries 1/2 cup frozen mango 1/4 cup unsweetened coconut milk 2 tablespoons fresh basil, loosely packed 1 tablespoon avocado 1 tablespoon fresh ginger   Blueberries and Cream Layer: 2 frozen bananas 2 tablespoons unsweetened coconut milk 2 tablespoons frozen wild blueberries 1 teaspoon vanilla extract   Directions: 1. In a food processor or high-powered blender, mix all the Blueberry Basil layer ingredients together. Set aside in a glass in the fridge while you make the next layer. 2. Mix all the Blueberries and Cream ingredients together. Add as much coconut milk as needed to achieve your desired thickness. 3. Alternate layers in a tall glass or jar, or in a bowl. Top with a few extra blueberries and fresh basil! Enjoy with a spoon or thick straw.       5. Pomelo Smoothie Bowl Serves 1-2   Ingredients: 1-1/2 frozen bananas 1/2 cup frozen mango 1/2 cup fresh pomelo 1 tablespoon reserved pomelo juice 1 piece fresh ginger (about 1 tablespoon) 1/2 teaspoon cinnamon 1/2 teaspoon vanilla extract   optional for a sweeter/thicker smoothie: 1 scoop vegan vanilla protein powder     Directions: 1. In a food processor or high-powered blender, puree all ingredients. Add a little more pomelo juice if needed until desired texture is reached. 2. Serve in rind of pomelo as a "bowl" or a regular bowl, and sprinkle with additional cinnamon and freshly grated pomelo rind.

These are an absolute perfect combination of pumpkin bread and a rich brownie. They are also super easy to make but look fancy. You can use coconut oil or vegan butter to melt with the chocolate. The recipe isn't vegan though, as the eggs are necessary for the supper fluffy texture. I haven't tried this recipe with a vegan egg substitute yet, though, so I'll update this post of I can recreate it successfully without the eggs! Pumpkin Spice Brownies Yields 12 Ingredients: 1/2 cup vegan butter or coconut oil 6 oz chocolate chips (I use Enjoy Life Chocolate Chunks ) 2 cups gluten-free flour 2 tsp baking powder* 1 tsp cinnamon 1/2 tsp ginger 1/4 tsp nutmeg 1/8 tsp cloves 1/8 tsp cardamom 1/2 tsp sea salt 3/4 cup coconut sugar or raw cane sugar 4 eggs 1-1/4 cup pumpkin puree 1/4 cup avocado oil or olive oil *use this baking powder to keep recipes corn-free. Regular baking powder aways contains corn starch Directions: Melt the vegan butter or coconut oil with chocolate chips over a double boiler or carefully in the microwave, stirring until smooth and set aside to cool. Preheat oven to 350F and line a 9" pan with parchment paper. Beat the eggs and sugar until fluffy, then stir in the dry ingredients. I like to add the spices in now too but you can keep them just for the pumpkin part if preferred. Split the dough in two, adding pumpkin puree to one half and the melted chocolate to the other. Alternate spooning the dough into the pan and mix and swirl a desired. Optional: sprinkle extra chocolate chunks on top! Bake for 35 minutes or until an inserted toothpick comes out clean but take care not to over bake! A few crumbs on the toothpick is fine. Let cool on a wire rack before cutting.