Vegan Lemon Bars

Vegan Lemon Bars

Vegan Lemon Bars! These taste delicious and just like old-fashioned lemon bars (you would never know they are vegan)! Click here to see my video on how to make it!

Ingredients:

     crust:

-1 cup flour

-⅓ cup sugar

-1 tbsp vegan butter/margarine

-1 tsp vanilla

-¼ cup water

     filling:

-1 can chickpeas/garbanzo beans (only the liquid)

-2 lemons

  -zest

  -juice

-½ cup sugar

-⅓ cup flour

-1 tsp vanilla

-1 tbsp powdered sugar [optional]

Instructions:

1. Preheat oven to 350* F.

2. Start by draining the liquid from the chickpea can and whisking it in an automatic mixer.

3. Mix together the flour and sugar of the crust. Then cut in with a fork (or pastry cutter) the butter and water. Now add the vanilla once dough-like crumbs begin to form.

4. Place the crust mixture into the bottom of an 8x8 baking dish and press down with your hands to form a crust. Poke with a fork all around the dough. Then, bake for 10 minutes.

5. Add all of your filling ingredients (lemon zest & juice, sugar, flour, vanilla) into the frothy chickpea mixture and mix together.

6. Pour filling over the crust. Bake for 20 minutes.

7. Let cool for 5 minutes and then dust with powdered sugar. Enjoy!

***last for 1 week covered at room temperature***

What I Eat In A Day 2 | Vegan & Healthy

What I Eat In A Day

What I Eat In A Day video with 5 great recipes! All vegan, healthy, and easy to make! Click here to see my video on how to make it!

Breakfast- Tropical Strawberry Smoothie

Snack- Healthy Protein Energy Bites **

Lunch- Avocadoilla

Snack- Zucchini Chips

Dinner- Tossed Brussel Sprout Salad **

** one of the current favorites

** link to video specifically on this recipe

Oatmeal Spice Bites

Oatmeal Spice Bites

This recipe is sooo easy- it takes just a simple 2 steps of work! It’s vegan, gluten-free, and healthy! They last in the fridge for a while and taste delicious! These are easy to pop in for a snack when you need to or take with you somewhere. Click here to see my video on how to make it!

Ingredients:

-1 cup oats

-1 tsp cinnamon

-1 tbsp ground flax seeds

-½ cup peanut butter (little under full ½ cup)

-1 tbsp maple syrup

Instructions:

1. Mix together all of your ingredients.

2. Form into little balls by pressing together pieces and rolling in your hands.

3. Store in the fridge and enjoy!

***they last in the fridge in an airtight container for 1-2 weeks***

Healthy Protein Energy Bites

3 Healthy Protein Energy Bites!

These are so delicious, easy to make, and are completely vegan- plus, 2 are gluten free. They are easy to keep in the fridge and just take one out when you want a snack! These recipes are great for anyone who is living (or wants to live) a healthy lifestyle and loves snacks & treats! Click here to see my video on how to make it!

Flavors:

                 ~Pumpkin Oat

                 ~Oatmeal Spice

                 ~Cashew Oat

***they last in the fridge in an airtight container for 1-2 weeks***

Monkey Bread

Monkey Bread

This monkey bread recipe is perfect for anyone with a sweet tooth who loves a good treat! Simple to make and great fun to do with friends or family! In addition, it is a vegan and low fat bread! I recommended trying this out whether for it’s great taste or fun experience of making it! Click here to see my video on how to make it!

Ingredients:

-1 cup almond milk

-2 tbsp vegan butter

-1 packet active dry yeast

-3 3⁄4 cups flour

-1⁄4 cup sugar

-1 tsp cinnamon

-1⁄2 tsp pumpkin pie spice

-1⁄2 tsp salt

-¼ cup applesauce

-1⁄3 cup canned pumpkin

-1 tbsp vegan butter- melted

-3 tbsp almond milk

-Cinnamon & Sugar (desired amount)

-2 Granny Smith apples (peeled & chopped)

Instructions:

1. Heat and mix almond milk and vegan butter together.

2. In a stand mixer, combine yeast, 3 cups of flour, sugar, salt, and spices for dough. Mix together.

3. In a separate bowl, whisk together canned pumpkin and applesauce.

4. In stand mixer bowl with a dough hook attachment, add applesauce/pumpkin mixture and luke-warm milk. Beat on medium-low speed.

5. Add remaining flour a little at a time until dough forms a ball. Beat for 5 minutes on medium-low speed.

6. Cover the bowl of the stand mixer with plastic wrap and allow to rise for 20 minutes.

7. While rising, make the coatings by mixing milk/melted butter, and mixing cinnamon/sugar.

8. Transfer dough to a floured surface and knead into log shape. Next cut into six pieces. Keep out piece and rest under plastic wrap. Cut into 8 then.

9. Add apple slice in the middle, then roll into ball. Dip each dough ball into the butter/milk mixture and then the cinn/sugar mixture. Transfer to a greased bundt pan, layering the dough balls.

10. Repeat for the other 5 larger pieces of dough until you have 48 balls.

11.Cover with plastic wrap and allow dough to rise once more for 25 minutes. Preheat the oven to 325°F while rising.

12. Bake for 8–12 minutes and enjoy!

***lasts unrefrigerated for 4-5 days***

Dark Chocolate Pecan Zucchini Bread

Dark Chocolate Pecan Zucchini Bread

This recipe was first posted in the "3 Healthy Bread Recipes | Vegan & Easy" post, but was chosen as a viewer favorite! Here is the recipe and click here if you'd like to watch a video on how to make it!

Ingredients
-1 1/2 cups white whole wheat flour
-1 tsp baking soda
-1 tsp baking powder
-pinch of salt
-1 cup apple sauce
-1 tsp vanilla
-1/3 cup maple syrup
-2 zucchinis (grated)
-1 cup dark chocolate chips
-1 cup pecans
-1/3 cup flax seeds, hemp seeds, and chia seeds

Instructions
1. Sift together the flour, baking powder, baking soda, and salt. Then give it a quick mix to make sure everything is evenly incorporated. 
2. Mix together the applesauce, vanilla, and maple syrup. Then, add the dry ingredients to your mixture.
3. Fold in the grated zucchini, chocolate chips, pecans, and your nutritional ingredients (seeds) to your mixture.
4. Place in a greased & floured pan and bake at 350°F for 25 minutes. Enjoy!

***can be stored in the fridge for up to a week or can be frozen (for as long as you want) and then let sit out at room temperature overnight before storing in the fridge***