These Easy Vegan Chocolate Pudding Oats are your quick and easy answer to a dessert-y and plant-based breakfast! The inclusion of the hot cocoa packet makes them sweet and chocolatey and the coconut yogurt adds a bit of creaminess and coconut flavor. The strawberries on top round them out with fruity freshness.
Of course you don’t have to use a pre-made cocoa mix if you’d rather make your own, or if it’s more convenient. You can simply combine cocoa powder, sugar, and salt to taste!
The shredded coconut is optional, but it does add a fun boost of coconut flavor! I love this one.
If you want to try a similar non-vegan oatmeal bowl, these Chocolate Strawberry Protein Oats have a similar flavor profile, but feature greek yogurt instead of coconut, and skip the chia. (In this version, the chia seeds act as a thickener, as plant-based yogurts tend to have a different texture than dairy yogurts.)
This breakfast only takes 5 minutes to throw together, and is a great pick on busy mornings!
Servings: 1
Ingredients:
1/2 Cup Quick Oats
1 Tbsp Chia Seeds
1 Packet NibMor Hot Cocoa** (or equivalent)
4.5 oz. Plain Coconut Yogurt (or to taste)
Fresh Strawberries
[Optional Topping: A Sprinkle Of Shredded Coconut]
Perfectly fudgy and moist in the center balanced with soft and cakey edges, these super thick dairy-free Coconut Oil Brownies are out of this world! The virgin coconut oil gives the rich chocolatey flavor a nice coconut undertone, and I wouldn’t have it any other way.
The delicate balance of fudginess and cakiness is achieved through the combination of using coconut oil along with a small bit of applesauce. The oil creates the fudginess while the hint of applesauce adds the slightest amount of fluff without drying them out.
While I love a warm brownie straight out of the oven, these brownies truly reach their peak taste and texture a good 12 hours later. (Yes, I did sample one the following morning at breakfast and it was a very good decision.)Straight from the oven they have a cakier consistency, but after fully cooling they settle into decadent fudginess!
They are incredible all on their own, but would also taste fabulous with a scoop of ice cream on top.
They only require 7 ingredients and 1 single bowl for mixing, which keeps both baking and cleanup really quick and easy!
Servings: Approx. 9 Brownies
Ingredients:
2/3 Cup Virgin Coconut Oil, melted
2 Cups Cane Sugar
1/3 Cup Unsweetened Applesauce
1 Cup All-Purpose Flour
1 Cup Unsweetened Dutch-process Cocoa Powder
4 Eggs, room temperature
1 + 1/3 Cup Semisweet Chocolate Chips
INGREDIENT NOTES:
Virgin coconut oil provides a stronger coconut taste which I strongly recommend for this recipe. (Refined coconut oil is more neutral.)
Dutch-process cocoa powder is a must! It’s what’s responsible for the deep dark color as well as the intense chocolate flavor!
Delicious all on its own, atop a slice of toasted fresh bread, or served with pita slices to share, this Greek Chickpea Salad is such an easy, fresh, springtime meal, snack, or party contribution. It also works wonderfully as a meal prep option to have on hand in the fridge throughout the week.
This recipe could very easily be made vegan if the feta was replaced with a vegan cheese.
If you’re feeding a larger group, it’s simple to double the quantity.
Finally, it’s super versatile if you prefer to add more or less of any of the ingredients!
Servings: Approx. 5
Ingredients:
3 Tbsp Finely Chopped Fresh Dill
1 Tbsp Finely Chopped Fresh Rosemary
1 Finely Chopped Cucumber
21 Sliced Kalamata Olives
2 Tbsp Fresh Lemon Juice
3 Cups Prepared/Canned Chickpeas
2 Tbsp Extra Virgin Olive Oil
1/2 Cup + 2 Tbsp Feta Cheese Crumbles
2 Chopped Medium Tomatoes
Sea Salt, To Taste
Black Pepper, To Taste
Red Pepper Flakes, To Taste
Directions:
Chop the fresh herbs, cucumber, tomato, and olives, and set aside
Squeeze the lemon juice and set aside
Drain, rinse, and dry the chickpeas
Optional – Peel the chickpeas (This is not required, but I find them to be more enjoyable this way! After the rinsing process, you will see the outer layer beginning to peel off of them naturally. They will pop out of their casings easily.)
Place the chickpeas in a large bowl
Add in the olive oil, cucumber, lemon juice, and herbs, and stir
Add in a small amount of salt, pepper, and red pepper, and stir again (You can add more later if needed.)
Next, mix in the feta, tomatoes, and olives
Add additional salt, pepper, and/or red pepper to taste
Serve, and enjoy!
[Leftovers can be stored in an airtight container in the fridge.]
The perfect cupcakes for a warm spring day, these Lime Cupcakes with Vanilla Lime Buttercream Frosting are just the right combination of refreshing and decadent!
The cake portion is minimally sweet, letting the indulgent frosting really shine and create the perfect balance.
You don’t need any expert skills or tools to make these cupcakes. While using a piping bag for frosting will always look pretty, you can also use the ziplock bag method as I did! A butter knife works as well. Use whatever you have available to you!
1/3 Cup + 1 Tbsp Half and Half, room temperature, or slightly cool is okay!
FROSTING
1 Cup (2 Sticks) Unsalted Butter, room temperature/softened
2 1/2 Cups Powdered Sugar
1 Tbsp Fresh Lime Juice
1 Tbsp + 1 Tsp Lime Zest
1 Tsp Vanilla Extract
TOPPING
Optional: Lime Slice Garnishes To Serve
Directions:
PREP
Line a cupcake/muffin tray with 12 liners
Prepare the lime zest and set aside (including the extra reserved for the frosting)
Preheat the oven to350º
CUPCAKES
In a medium-sized bowl, add the flour, baking soda, baking powder, and sea salt, and whisk together with a fork
Set the dry ingredients aside
In a large bowl, mix the sugar and lime zest together with a hand mixer
Beat in the cubed butter with a hand mixer, being careful not to overmix (A spoon can be briefly used to ease the mixing, then switch to a low/medium speed until combined and fluffy)
Next, beat in the eggs until just combined (on a low speed)
Mix in approximately half of the lime juice until just combined (on a low speed)
Then, mix in approximately half of the dry ingredients until just combined (on a low speed)
Mix in the other half of the lime juice as well as the half and half until just combined (on a low speed)
Mix in the other half of the dry ingredients until combined (on a low speed)
You can use a spoon to scrape the sides if needed and lightly finish stirring
The batter should now be smooth
Add the batter into the liners
Bake for 18 minutes, or just until a toothpick comes clean
Be careful not to overbake as they will dry out quickly
After 2 minutes, transfer them to a cooling rack to prevent overcooking (I use a pair of forks to lightly grab them out of the hot pan)
While they’re cooling, make the frosting
FROSTING
In a large bowl, beat the butter with a hand mixer until whipped
Loosely stir in the powdered sugar (to avoid mess) then finish combining it with the hand mixer
Mix in the lime juice
Then, mix in the lime zest
Finally, mix in the vanilla
DECORATION
Using your method of choice, frost the cupcakes
Garnish with lime slices before serving if you like
Enjoy!
[If the whole batch is not being consumed at once, the leftover cakes can be stored in an airtight container at room temperature, and the leftover frosting can be stored in an airtight container in the fridge! The frosting can be brought back up to room temperature before using on the leftovers. It will return to its original soft texture.]
Blueberries and lemon go hand in hand, and these Blueberry Lemon Breakfast Bites are such a fresh and comforting springtime treat. Warm and fluffy, they work wonderfully as either a convenient breakfast on the go, or for a more leisurely morning at home (paired with an iced coffee on the side). They’re also nice to have on hand when the afternoon sweet tooth arrives!
Whether you’re enjoying them fresh from the oven, or reheated in the microwave, these are definitely best enjoyed at warm temperatures. This will ensure peak taste and texture!
Be it the sprinkled sugar on top, or the lemon glaze, choosing at least one of these toppings is what will tie these little muffins all together. The batter is minimally sweet, so the extra sweetness on top in either topping choice is a must. The sprinkled sugar option is quick and easy, and the glaze option will provide an extra dose of lemon. My recommendation would be to go with the sprinkled sugar if you want them for breakfast, but the lemon glaze if you’re looking for something a little more “dessert-y”.
The perfect companion for a big bag of tortilla chips, this Burrito Bowl Party Dip is such a refreshing snack! With a warm base of rice, refried beans, and cheese topped with fresh guacamole, pico de gallo, and cilantro, it’s a fun vegetarian-friendly contribution to your next spring or summer gathering!
This recipe fills a 9 x 13 pan, so if you’ll be feeding a smaller group you could easily halve the ingredients and pan size. It’s also extremely customizable if you want to add in your favorite meat or additional toppings like sour cream or extra cheese.
(If the dip will not all be eaten at once, you can easily leave off the fresh ingredient toppings to be added separately so that you can reheat the warm base at a later time. Otherwise, I would not recommend serving it as leftovers. This one is definitely best consumed fresh!)
Seasoned breaded chicken strips, honey mustard tang, and smokey gouda cheese; these Honey Mustard Chicken Sandwiches pack a huge flavor punch! We recommend serving them up with a side of your favorite fries.
The baked chicken portion of the recipe can also be made on its own if you enjoy having chicken tenders on hand for snacking, salads, etc. They’re very versatile!
My husband gets the credit for this one as it was his perfect solution for switching up burger night. It’s definitely a crowd-pleaser!
Cover a baking sheet with foil (to prevent sticking)
Spread the flour on a large plate, and beat the eggs together in a bowl
In another medium-sized bowl, mix the breadcrumbs, garlic spice blend, onion powder, salt, and pepper
Slice the chicken breasts into 2-3” strips
Roll each chicken strip in the flour until coated, then dip into the eggs. Roll the egg-covered chicken in the breadcrumb mixture and place on the prepared baking sheet
Bake at 425° for 15-20 minutes – The breading should be browned and crispy when done
MAKE THE SAUCE
While the chicken is baking, prepare the honey mustard sauce
Melt the butter and whisk it together with the mustard, honey, and spices until the sauce is smooth
(Note that the sauce may thicken if left to stand. Briefly reheating it in the microwave will return it to a more liquid state)
ASSEMBLE SANDWICHES
When the chicken is ready, dunk each breaded strip in the sauce until fully coated
For each sandwich, place chicken strips on a warm brioche bun and melt a slice of gouda over them. Top with lettuce, onions and pickles
If you love cheese, eggs, and veggies, you cannot go wrong with this easy Egg, Spinach, & Mushroom Pasta! From the red pepper and garlic to the salty eggy coating to the cheesy bites of mushroom, this simple dinner is a winner when you need a tasty weeknight meal.
While this combination is inherently vegetarian, you could easily add in a meat option such as traditional or chicken sausages. You could also keep it vegetarian but add some extra protein with veggie sausages as well. It works perfectly as a side or light main meal as it is, and can be transformed into a heartier main meal with this optional addition!
Servings: 4 Mains or 8 Sides
Ingredients:
12 oz Pasta Of Choice
3 Tablespoons Extra Virgin Olive Oil
1 Teaspoon Minced Garlic
2.5 Cups Diced Baby Bella Mushrooms
5 oz Baby Spinach
4 Eggs
2 Slices Mozzarella Cheese
Sea Salt and Black Pepper, To Taste
Red Pepper Flakes, To Taste
1 Tsp Dried Basil
Parmesan for serving
Directions:
Prep by mincing the garlic with a press, dicing the mushrooms, and measuring the spinach
Boil water to prepare to cook the pasta according to package instructions
While the water is boiling and the pasta cooks, add 2 tablespoons of the olive oil and the garlic to a large wok or skillet and warm up the garlic on medium heat
Add in a few red pepper flakes, to taste
Add in the mushrooms and spinach, and cook until the veggies are done to your liking
Turn the heat down to low
Scramble the eggs in a bowl and set aside
Just before draining the finished pasta, take out about 2 spoonfuls of the boiling water and mix it into your scrambled eggs
Drain and rinse the pasta, then add it into the veggie mix and coat evenly, adding in the third tablespoon of olive oil as well to keep it from sticking
Add in salt and black pepper to taste, the basil, as well as another pinch of red pepper flakes
(I would recommend starting with less red pepper and having more available for serving so that you don’t accidentally add more than you’d like)
Add the scrambled egg mixture, tossing the pasta mix continuously for a minute or two, or until the eggs are cooked to your liking
Tear up the cheese slices and mix in until melted evenly
Taste test to determine if additional salt, pepper, or red pepper flakes are needed
Serve with parmesan cheese along with extra salt, black pepper, and red pepper flakes to taste
Enjoy!
[Leftovers can be stored in an airtight container in the refrigerator.]
Heavy on the chocolate with subtle undertones of green tea, this Matcha Chocolate Chip Cookie Cake is guaranteed to become a new favorite! You don’t need to be a fan of drinking straight green tea to enjoy the background matcha flavor. It provides an understated earthy backdrop to balance out the sweet chocolate.
A little goes a long way with this decadent dessert. It tastes amazing on its own, but also with some vanilla ice cream on top! (An added bonus: the green color is super festive for holidays such as St. Patrick’s Day or Christmas.)
If you tried my Chocolate Chip Pumpkin Cookie Cake last fall, this cake is definitely in the same family; The dough is only lightly sweet, with the majority of the sweetness coming from the chocolate!
1 Cup Semi Sweet Chocolate Chips (plus 1/6 cup extra for sprinkling on top)
Directions:
Preheat the oven to 350º
Grease a 9 inch pie dish with butter, then very lightly dust with a tiny sprinkle of flour, tapping the edges of the dish to evenly distribute
If the butter has not yet been softened to room temperature, warm up the butter in the microwave in a large microwave-safe bowl, until just softened (not melted)
Add the light brown sugar (not too tightly packed) and cane sugar to the bowl
Blend the butter and sugars with a hand mixer on low until evenly combined
Add in the egg and vanilla extract and blend again
In a second medium-sized bowl, add the flour, cornstarch, baking soda, and sea salt, and stir with a spoon until well mixed
Add in the matcha powder and thoroughly stir again
Add the dry ingredients into the wet ingredients, first beating together on low then finishing mixing with a large spoon
Stir in the chocolate chips
Press the cookie batter evenly into the prepared pan, then sprinkle the extra chocolate chips on top
Bake for approximately 28 minutes, or less if you prefer a gooey center. (Keep an eye on it for your preferred doneness as every oven is different!)
Slices can be served straight up, or with a topping of vanilla ice cream
Leftovers should be stored in an airtight container
These Easy Matcha Pancakes are quick and delicious! The matcha flavor is subtle, but pairs perfectly with the honey. While the chocolate chips are optional, they’re surprisingly complimentary! Using a pre-made pancake mix as the base speeds this meal up immensely. It only takes a few minutes to throw everything together!
This colorful green breakfast is perfect for holidays like St. Patrick’s Day or Christmas, as well as for fun family weekend mornings!
If you’re not a traditional chocolate person, you could also try adding in a sprinkle of white chocolate chips as a sweet add-in. If you prefer pairing your pancakes with fruit, bananas and strawberries work well.
(Of course keep in mind that matcha does contain caffeine, so depending on how sensitive you are these may give you a boost!) We used Mighty Leaf Matcha, but use whichever brand you prefer.
