This vegan banana bread is healthy, perfectly moist, and irresistibly delicious. Everyone who tries it is shocked to learn that it is low in fat and completely whole grain! While most banana bread recipes require a lot of butter or oil for moisture, this recipe is completely oil-free. Instead, I opted for reduced-fat coconut milk, providing softness and preventing the bread from being overly dense, a common issue with oil-free baked goods. Coconut milk is surprisingly rich in numerous minerals including copper, iron, magnesium, manganese, and phosphorus. I know you will enjoy this healthy banana bread as much as we do!
Discovering that dates can replace refined sugar in many recipes has been life changing! While I still use lightly processed sugars sparingly, medjool dates are by far my favorite way to sweeten all of my favorite treats! Surprisingly, they do not impart any noticeable flavor when mixed with other ingredients like chocolate, pumpkin, or peanut butter. They are the healthiest and most versatile sweetener I have come across.
From mixing them into baked goods to blending them into my favorite matcha latte, I incorporate medjool dates into my diet on a daily basis. I’m excited to share with you 10 of my all-time favorite date sweetened recipes. All of these recipes are vegan, healthy, and incredibly delicious!
Packed with beta-carotene, manganese, potassium and fiber—there are numerous reasons to add sweet potatoes to your meal rotation. While I adore sweet potatoes prepared any and every way, the following recipes are not exclusively for sweet potato lovers. The beauty of these recipes is that nobody will have any idea that the nutrient-dense vegetable is hiding in these delectable (and completely “normal” tasting) treats!
These are currently my family’s favorite muffins—we can’t get enough! This version of pumpkin spiced gingerbread muffins is healthy: completely whole grain, oil-free, and vegan! Yes, it does have some refined sugar, but it also has mineral rich blackstrap molasses, which is one of the healthiest sweeteners.
The secret to the fluffiness of these oil free muffins is aquafaba (canned garbanzo bean liquid). I find that aquafaba is superior to every other vegan egg substitute (chia/flax eggs, powdered egg replacers, bananas, etc.). You’ll be amazed at how much these muffins rise and how perfectly soft they are, despite being low fat. These delicious muffins are bursting with pumpkin spice flavor. We have been enjoying them every morning with tea and they make for the perfect fall breakfast! I hope you enjoy these as much as we do!
This take on pad thai is healthy, fresh, and - most importantly - super easy. It's also super flexible, so feel free to sub (or add) any other veggies for the mango and bean sprouts (e.g. bell pepper or carrot would work well). But the mango does make it super fresh and a little different from your traditional pad thai. Here's what you need:
Easy and Healthy Mango Pad Thai (serves 4)
Hot chocolate is usually thought of as treat rather than a healthy drink. It’s commonly filled with sugar, cream, and processed chocolate. I have found that you can achieve the same rich texture and heavenly flavor without using any sugar or processed ingredients. This good-for-you hot chocolate recipe is sugar-free, whole food plant based, low fat, and incredibly delicious!
You don’t have to miss out on delicious creamy recipes when you go dairy-free! From freshly whipped cream to rich Fettuccine Alfredo, you can recreate all of your favorite heavy cream-based recipes with numerous vegan alternatives. Read on to find out our 6 favorite substitutes for heavy cream!
If you’ve experimented with vegan cooking for some time, you’ve probably tried your fair share of vegan mac and cheese recipes. You’ve likely tried the standard cashew and nutritional yeast based sauce, the blended potato and carrot combo, and the fatty Earth Balance and processed cheese versions. I’ve tried them all! While some are tasty in their own way, none ever live up to the sharp, delicious, cheesy flavor of the versions I grew up eating. Also, being that I am usually cooking for a family of dairy eaters, I have the added challenge of creating recipes that will impress non-vegans.
I call this pae-otto because it really reminds me of a vegan paella transformed into risotto form! This recipe is based (very) loosely on this one from Food Network, though I've made many changes to simplify it so that it's a pretty quick and easy dinner recipe! It is hearty, rich, and satisfying while staying relatively low fat and healthy!
Here's what you'll need:
Had an eggplant, was craving pizza, and a miracle was born. This flatbread/pizza is super easy and healthy, not to mention vegan. Here's what you'll need: