Breakfast ice cream!


Vanilla Macadamia Ice Cream

1 can creamy coconut milk

½ cup raw macadamia nuts

½ cup pitted Medjool dates (soaked in hot water for 1 hour)

2 tbsp maple syrup

1 tablespoon vanilla extract


Blend all ingredients on high until creamy and smooth.

Freeze for at least 2 hours.

Scoop out and serve.


Buckwheat groats tortillas



Buckwheat groats wrap


1 cup buckwheat groats

1 cup water

2 tablespoons chia seeds

1 tsp garlic powder

1 tsp onion powder

1/4 teaspoon sea salt

Dash of black pepper

1 tablespoon nutritional yeast


Start by soaking buckwheat groats overnight or at least 4-6 hours.

Rinse and drain it well before pouring into blender.

Next, add all the other ingredients and process into smooth batter. Add more water if needed.

Pour 1-2 tablespoons of batter (depending how large tortillas you want to make) onto hot non-stick pan and spread it out into as thin circle as you can.

Once it’s cooked on top, flip the tortilla over and fry for another minute or so.

Gourmet steel cut oats


Steel Cut Oats

1 tbsp coconut butter

1 cup steel cut oats

3 cups water

1 cup plantbased milk of choice

1 tbsp peanut butter

1 tbsp cacao

4 dates

pinch of salt


Add butter or oil or a medium heavy bottomed pot and melt. Add the oats and cook, stirring, until toasted, about 2 minutes.

Add all ingredients and bring to a boil.

Reduce heat to a simmer and cover.

Cook for about 35 minutes until the oats are tender and the liquid has been absorbed.

Caramelized banana

1 tbsp coconut sugar

1 chopped banana


Stir in a pan for 2 minutes until the banana turns golden.

Party chocolat-vanille cake


Chocolate cake layers

Dry ingredients

2 cups gluten free oat flour

1 cup almond flour

1⅓ cups unsweetened cocoa powder

2 teaspoons baking soda ½ teaspoon salt

Wet ingredients

1 ¼ cups water

1 cup non-dairy milk

¼ cup + 2 tablespoons melted coconut oil

½ cup coconut sugar

½ cup pure maple syrup

2 teaspoons vanilla extract


In a large bowl, sift together the dry ingredients: flour, cocoa powder, baking soda and salt. Set aside.

In a medium bowl, whisk together all wet ingredients: water, milk, coconut oil, sugar, maple syrup and vanilla. Whisk until well incorporated. Add wet ingredients to dry ingredients. Whisk.

Pour batter evenly into 2 prepared cake pans.

Bake for 20 minutes in your preheated oven. Test with a toothpick—it should come out clean when done.

Let the cake cool for at least 1 hour before making the filling.


Filling 1: Vanilla-coconut layer

1 cup macadamia (soaked overnight)

¼ cup creamy coconut milk

1 tbsp coconut butter

¼ cup coconut oil

3 tbsp agave or maple

1 tsp vanilla

Blend then pour over the first cake layer.

Let it cool in the fridge for at least one hour.

Then top it with the second cake layer then prepare the second filling (chocolate layer)


Filling 2: Chocolate layer

1 cup macadamia (soaked overnight)

¼ cup creamy coconut milk

1 tbsp melted cacao butter

¼ cup coconut oil

3 tbsp agave or maple

1 tsp vanilla

1 tbsp cacao powder

Blend then pour on top of the second cake layer.

Let it cool in the fridge for at least one hour


Topping: Ganache

1 cup creamy coconut milk

1 cup dark chocolate

1 tsp vanilla

Warm over light heat then pour over the chocolate layer.

Top with cacao nibs or other topping of choice.

Winner cheese sauce



1 cup cashew (soaked ideally overnight)

½ cup vegan yogurt (I used Sojade plain soy yogurt)

¼ cup nutritional yeast

1 tbsp tahini

1 tbsp white miso

½ cup salsa (I used the organic brand Amy’s)

1 tsp smoked paprika

¼ tsp cayenne pepper

¼ tsp sea salt

¼ tsp black pepper

½ cup water


Simply blend and heat in a pan for about 5 minutes.

Serve with pasta or as a dip

Chunky PBanana cake


Chunky P-Banana

3 cups mashed overripe bananas

2 cups banana flour

1 cup chunky peanut butter

1 scoop vanilla protein

1 cup chocolate chips

1 tsp baking powder


  1. Combine all ingredients in a bowl
  2. Bake in a greased pan for 25 minutes.

Fudgey Brookies

¼ cup creamy almond butter

½ cup coconut sugar

2 tbsp date syrup

¼ cup + 2 tablespoons melted coconut oil

1 teaspoon pure vanilla extract

¼ teaspoon salt

¾ cup cocoa powder

2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisk and set for 15 mins)

¾ cup + 2 tablespoons oat flour

½ teaspoon baking powder

Melted dark chocolate for topping

1. In a medium bowl, whisk together almond butter, coconut sugar, date syrup, coconut oil, vanilla and salt.

2. Add cocoa powder whisking smooth. Add flax eggs, whisking well incorporated.

3. Add oat flour and baking powder.

4. scoop and drop cookie dough onto baking sheet

5. Bake for 8-10 mins in your oven; allow to cool for 10-15 minutes.

6. Dip in melted dark chocolate