Tag: vegan

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Healthy, Chocolate Chip Muffins!! (Vegan Option)

For some reason the other day, I was in the mood for muffins. I looked up a recipe to go off of, for a template for amounts, and possible ingredients. I found a recipe by https://bakerbynature.com/ I just tweaked the ingredients, and amounts to what I wanted. If you like Spelt flour better, mine is the way to go! If you prefer oat flour, that’s what she used. That’s just one of the several differences in our recipes, but I always want to give credit where credit is due!!

These came out perfect the first time!! Sometimes when you sub ingredients, and amounts, it changes things too much, but these are delish!! Nice crispy top, and soft, and moist on the inside!!

For this recipe, you can use Almond Milk for the Vegan option, but I used whole milk straight from the farm. It’s full of nutrients, and no added hormones here!! I’m trying to stay away from store milk, because of the added hormones, and who knows what else. I am trying to balance my hormones, and added hormones would not help in the least!

I filled them pretty full, and they didn’t overflow too much. They were perfect!! So if you don’t want them to overflow at all, maybe leave them a little emptier than this.

I always say, and always will, please don’t hesitate to reach out if you want me to try out a recipe, make one you love healthy, or even if you’ve tried one of my recipes and love it!! Comment, like, share, pin, and subscribadibe!!!

 

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Healthy, Chocolate Chips Muffins!! (Vegan Option)

Prep Time10 minutes
Cook Time20 minutes
Cool time30 minutes
Total Time1 hour
Course: Appetizer, Breakfast, Dessert, Snack
Cuisine: American
Keyword: breakfast, chip, chocolate, Cinnamon, dessert, Healthy, homemade, muffins, Vegan
Servings: 12 Muffins
Author: admin

Ingredients

  • 2 cups Spelt flour
  • 1/2 cup Mini Chocolate Chips (I used Bake Believe) (Cacao Chips for Vegan)
  • 1 tsp Baking Soda
  • 2 tsp Baking Powder
  • 1 & 1/4 tsp Cinnamon
  • 1/2 tsp Salt
  • 1/2 cup Pure Maple Syrup
  • 2 large Eggs (Room Temp.) (Flax egg for Vegan)
  • 1/3 cup Coconut oil (Melted)
  • 1 cup Unsweetened Applesauce
  • 1/2 cup Whole Milk (I used it fresh from the farm) (Unsweetened Almond Milk for Vegan)

Instructions

  • Preheat the Oven to 450F
  • Put cupcake liners into 12 spots in your muffin pans. I have one that is 12 already, so I only had to use one pan.
  • In a large bowl, combine the dry ingredients. Flour, chocolate chips, baking soda, and powder, cinnamon, and salt.
  • In a medium sized bowl, melt the coconut oil in 30 second increments in the microwave.
  • Add the maple syrup, eggs, milk, and applesauce
  • Mix the wet ingredients into the dry slowly, stirring until completely combined.
  • Fill the cupcake liners, dividing the batter equally between them.
  • Bake for 10 minutes, then turn the oven down to 400F for the last 10 minutes of baking. This gives you the crispy top, and soft insides.
  • Allow them to cool completely in the muffin pans. You can eat them right away, they'll just probably stick to the cupcake liners. At least that's what happened to me.
  • Store in an airtight container on the counter for a few days, the put them in the fridge for up to a week and a half. Or throw them in the freezer, until you want to pull one out. Pop it in the microwave for 30 seconds, for a nice fresh, warm dessert, snack, or breakfast!!

 

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Healthy Chocolate-Chip Cookies! (Vegan Option)

So my mom got this chocolate chip cookie recipe from my cousin years ago, and they’re are thee BEST chocolate chip cookies. I wanted to try and replicate them, because the texture is what makes them! There are plenty of healthy chocolate chip recipes out there, but most of them are made with almond flour, and it’s just not my favorite texture.

Now I will say, the texture didn’t turn out ExAcTlY like the regular chocolate chip cookies, but they were still pretty tasty. So that’s why I’m still sharing the recipe. You can never have too many chocolate chip cookie recipes right??

It actually called for an egg in the original recipe, but I forgot to add it until I had already scooped out, and baked half the batch. Whoops! So I added it to the second half, and I actually liked it without the egg better. It adds more of a cakey texture with the egg. That could’ve been since it was only half the batch, but who knows??

Personally I like the chewy, more dense chocolate chip cookie. If you wanna add an egg, then by all means, add it!! I’m all about creativity, and making things your own in the kitchen.

Share away!!! Pin, Comment, Like, Subscribeadibe, leave tips, and recipe suggestions too!! Find me on Pinterest (Amy Croasmun) and Instagram (Ac_unit18)

 

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Healthy, Chocolate-Chip Cookies!! (Vegan Option)

Prep Time10 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Healthy, homemade
Servings: 2.5 dozen
Author: admin

Ingredients

  • 2 cups Spelt flour
  • 2 tsp Pyure (or preferred sweetener)
  • 1/8 cup Milk (Almond Milk for vegan)
  • 1/4 cup Coconut Oil
  • 1/4 cup Applesauce (Homemade is healthiest)
  • 1/2 cup Butter (More Coconut oil for Vegan)
  • 1/2 tsp Salt
  • 1 tsp Baking Soda
  • 1 tsp Pure Vanilla Extract
  • 1/2 cup Pure Maple Syrup
  • 2/3 cup 85% Moser Roth Chocolate (Chopped) (Or 3 oz. Vegan Chocolate)

Instructions

  • Preheat the oven to 350F.
  • Mix all the dry ingredients, except the chopped chocolate in a large bowl and set aside.
  • In a microwavable bowl melt the butter and coconut oil. (Or just coconut oil for the vegan option)
  • Mix oil mixture into the dry ingredients. Then add the milk of choice, maple syrup, and applesauce. Mix well.
  • Add the chopped chocolate last, so it doesn't melt. Scoop onto cookie sheets with parchment paper. (I used the big cookie scoop. If you want more cookies, use the smaller scoop)
  • Bake for 9-10 minutes depending on how well you want them done. DO NOT go over 10 or they'll get too dry!!
  • Store in the fridge in an airtight container for up to 2 weeks, or in the freezer for up to 2-3 months.

 

 

 

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Healthy Chocolate Bagels! (Vegan option)

You guys know I’m a huge bagel fan, and have many bagel recipes on here. You can try my Blueberry ones, Cinnamon, Orange Cranberry, and the list goes on. You can click the links to get those recipes. Anyways, I decided it was high time to make chocolate ones, because…why not?!?!

I was going to add chocolate chunks too, but I totally forgot. Have you ever been working in the kitchen, and you just get in a rhythm, and skip things?? Just me?? There were a few things I had going at the time, so it just slipped my mind. How chocolate slips your mind I’m really not sure, but it happened.

Not sure, but I think I’d add more cocoa next time. Just because I love a rich, intense, chocolate flavor.

I think my next recipe will be a raspberry version of my copycat recipe orange cream chocolate. So keep your eye out for that in the near future!!!

As always, please please please, like, share, subscribeadibe, pin, comment, and leave tips or tricks for the kitchen!! For Collabs, DM me @ac_unit or email me at ac_unit18@yahoo.com. You can also find me on Pinterest (Amy Croasmun)

 

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Healthy, Chocolate Bagels! (Vegan Option)

Prep Time10 minutes
Total Time2 hours 15 minutes
Course: Appetizer, Breakfast, Dessert, Side Dish, Snack
Cuisine: American
Keyword: Healthy, homemade, Vegan
Servings: 12 Bagels
Author: admin

Ingredients

Bagels

  • 1 & 1/2 cup Warm water (between 100F-110F)
  • 2 & 3/4 tsp Quick rise yeast
  • 3 & 1/2 cups Spelt flour
  • 1/2 cup Cocoa Powder (Heaping)
  • 2 tbsp Pyure (Or preferred sweetener)
  • 1 tsp Pure Vanilla Extract
  • 1 Pinch Salt

Hot water Bath

  • 2 quarts Water
  • 1/4 cup Honey

Egg wash

  • 1 Egg White (Almond Milk for Vegan option)

Instructions

Making Bagels

  • Mix the warm water and yeast. Cover with a tea towel, and let sit for 5 minutes.
  • While the yeast mixture sets, pour the rest of the dry ingredients, and vanilla into your food processer, kitchen aid, or whatever mixer you're using, and mix. (I use our ninja, with a dough blade.)
  • Knead the dough on a floured surface for 4 minutes, then place the dough in a large bowl that's coated with olive oil. Cover with a towel to rise for 60-90 minutes, or until doubled in size.
  • When the time is up, punch the dough down. Divide it into 12 pieces, and roll them into balls. Poke your thumb through the middle, and shape a bagel.
  • Place on baking sheets with parchment paper.
  • Preheat the oven to 425F.

Hot Water Bath

  • Pour 2 quarts of water, and the honey into a large saucepan.
  • Bring to a boil.
  • Drop the bagels in, about 6 at a time, or as many as you can fit without them touching. (It's ok if they bump into each other, they just gotta have some wiggle room)
  • Cook them for 1 minute on each side. Remove and brush them with egg white. (Almond milk for the Vegan option)
  • Put the rest in, and repeat.
  • Bake for 11 minutes, then turn the baking sheets. Bake for 11 more minutes, or another few minutes if you want them more browned.
  • Leave on the cookie sheets for 20 minutes, then place on a cooling rack to cool completely.
  • Store in the fridge in an airtight container for up to 2 weeks, or in the freezer up to 6 months.

 

 

 

 

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Healthy, Salted Caramel hot chocolate for 1! (Thm, keto, low-carb, vegan option)

Since it’s winter and chilly around here, I have a hot drink at least once a day, if not more. Usually coffee in the morning and oolong tea at night, with maybe something else in between.

So I decided to make a hot chocolate recipe, that’s a single serve, AND healthy! Don’t get me wrong, I like the swiss miss hot chocolate, but MANNNN is that stuff full of sugar!! I wanted to be able to drink a cup of hot chocolate without worrying about all the sugar I was consuming.

Obviously you can tweak this recipe to however you want it. If you just want regular chocolate, by all means, add more. More cocoa?? More power to ya!! I’d never tell anyone that it’s too much chocolate or cocoa!!

Please feel free to like, share, subscribeadibe, pin, comment, and leave tips or tricks!! Find me on Instagram (ac_unit18) and Pinterest ( Amy Croasmun)

 

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Salted Caramel Hot Chocolate (6-ingredients) (Vegan option)

Prep Time5 minutes
Course: Drinks
Cuisine: American
Keyword: Healthy, homemade, keto, Low Carb, THM, Vegan
Servings: 1 serving
Author: admin

Ingredients

  • 5-10 squares Salted Caramel Lily's Chocolate (2 oz. vegan chocolate)
  • 3/4 cup Hot water
  • 1/4 tsp Pyure (preferred sweetener)
  • 1 tsp Collagen
  • 1 tsp Whey protein powder (vegan protein powder)
  • 1-2 tsp Cocoa Powder (Cacao powder)

Instructions

  • Boil your water.
  • Add the chocolate and let it melt completely.
  • Add the rest of the ingredients and blend with a frother, or in a blender.

 

 

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How to make homemade Applesauce!

Every few years, our family makes applesauce. This year it was a big shabang!! It was my mom, myself, my cousin, my big sis, my grandparents, and of course my adorable little nephew. (He helped eat the apples) It’s so much more fun when you do something like that, to do it with a bunch of people. 1. because many hands make light work, and 2. because everything is more fun when you’re doing it with family or friends.

First we washed the apples. They weren’t sprayed, but they’re outside obviously so they get dirty. We just soaked them in water, and that’s about it. The next step is quartering the apples, so they cook faster.

Next, you cook them in water in a big roaster pan or stock pot, or whatever big pan you can get. Cook them until the skins start peeling off…then you know they’re nice and soOFFTTTT.

That’s my big sis, and my grandma working hard cutting up the apples.

This is my cousin and grandpa working together making the applesauce. My cousin is smashing them into the grinder, and grinding them. My grandpa is scooping it into the bowl to make more room for applesauce, and to make conversation! Haha

As I always say, and I always mean…please feel free to leave recipe suggestions or requests. Like, share, pin, and subsrcibeadibe!! Find me on Pinterest and Facebook (Amy Croasmun) and Instagram (ac_unit18)

 

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Homemade, Healthy, Applesauce

Course: Appetizer, Breakfast, Dessert, Side Dish, Snack
Cuisine: American
Keyword: Healthy, homemade, Vegan
Author: admin

Equipment

  • Tomato Saucer

Ingredients

  • 2-4 Bushels Apples (As many as you want)

Instructions

  • Quarter enough apples to fill a roaster or pan you'll be using.
  • Fill a Roaster or pan with water a fill with quartered apples, and turn on high heat.
  • Cook the apples until they're softened enough to grind up. (Usually when the peel start pulling away from the apple)
  • With a strainer, scoop the apples out of the pan and into the saucer. (Make sure you have a bowl in the back for the garbage coming out, and one on the side for applesauce)
  • Fill jars with applesauce, and put lids on.
  • Hot water bath them to seal them. It would be best to do it while the jars are still hot so it goes quicker. (If you don't know to how to hot water bath them, just google 'hot water bathing applesauce')
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Healthy, homemade, Pumpkin Spice Bagels!!! (Vegan Option)

Since it’s now officially fall, and everyone is all about Pumpkin Spice things, I decided to try to make Pumpkin Spice Bagels. Personally, I’m not super into pumpkin spice things. I figured I’d give it a try for you guys though.

I used Pumpkin spice that was over 4 years old, so I don’t suggest doing that. Also, you can use as much as, or as little as you want. I said to use a tablespoon in the recipe, but if you’re all about that Pumpkin Spice life and wanna add more…feel free!!

If you wanna make more than 12 bagels, that’s TOTALLY FINE!!! I Just did 12 because I was lazy and didn’t want to do 16 haha

These would go perfect with some pumpkin cream cheese!! My mom was gonna get some, but Aldi was out unfortunately.

As always, please like, share, subscribeadibe, comment, or leaves tip and recipe suggestions!! Find me on Facebook and Pinterest (Amy Croasmun) or Instagram (Ac_unit18)

 

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Healthy, homemade, Pumpkin Spice bagels! (Vegan option)

Cook Time25 minutes
Total Time2 hours 10 minutes
Course: Appetizer, Breakfast, Main Course, Snack
Cuisine: American
Keyword: Healthy, homemade, Vegan
Servings: 12 servings
Author: admin

Ingredients

Bagels

  • 4.5 cups Spelt flour
  • 1.5 cups warm water (between 100-110F)
  • 2&3/4 tsp Quick Rise Yeast (I use Red Star)
  • 3/4 cup Pumpkin (not pumpkin pie filling)
  • 1 tbsp Pumpkin Pie Spice

Egg white Wash

  • 1 Egg white (Almond Milk for Vegan)

Water Bath

  • 2 quarts water
  • 1/4 cup Honey (Maple Syrup for Vegan)

Instructions

  • Whisk together the warm water and the yeast. Cover and let sit for 5 minutes.
  • While waiting for your yeast water...add the remaining bagel ingredients to your Kitchen Aid mixer, or food processor.
  • Add the yeast water and blend until fully combined and the dough is pulling away from the sides.
  • Knead on a floured surface for 4 minutes, then put the dough in a large bowl coated in olive oil. Turn the dough to coat all sides, then cover the bowl with a towel. Let rise for an hour in a warm spot, until doubled in size.
  • Preheat the oven to 425F. Also, pour the 2 quarts of water, and honey into a large pan. Turn on high heat and bring to a simmer while preparing your bagels.
  • When the hour is up, punch down the dough. Place the dough on a floured cutting board, and cut into 12 even pieces. Roll each piece into a ball, and push a hole in the middle of it with your finger. Repeat until you've done this to all 12 pieces.
  • Drop 4 (or as many as you can fit without them touching) into your simmering honey water. Cook for 1 minute then flip to the other side of the bagel, and cook for 1 minute.
  • Place the cooked bagels onto a cookie sheet with parchment paper on it. Repeat this process until all 12 bagels have been cooked. Brush the tops with egg white (unless you're using the almond milk) and place in the oven for 12 minutes.
  • After the 12 minutes is up, turn the cookie sheets around and bake for another 12-13 minutes. Remove from the oven and allow to cool on the cookie sheets for 20 minutes.
  • Remove from the cookie sheets and place on cooling racks to completely cool. Place in a Ziploc bag, or airtight container in the fridge for up to 2 weeks. If they last longer, then place in the freezer, and pull one out to thaw whenever you wish! Enjoy!!!

 

 

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Chocolate, Peanut butter bars! 5-ingredients (Vegan)

These are just a peanut butter version of the Healthy, Chocolate, Cherry Bars! Vegan! (5-ingredients) recipe I posted last week. They’re obviously better because, peanut butter and chocolate is THEE BEST combo EvEr!!!

I forgot to put the peanut butter in the picture, because I made 2 different versions, and the first version didn’t take peanut butter. So ill post a picture of peanut butter for ya!

There ya go!! I plan on making more of protein type bars soon. Ones that actually taste good, and are full of good proteins. Not those chalky tasting ones you get from the store.

Please feel free to like, share, pin, comment, leave tips, and subscribadibe!!! You can find me on Facebook and Pinterest (Amy Croasmun) and also on Instagram (ac_unit18)

 

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Chocolate, Peanut butter bars! 5-ingredients (Vegan)

Prep Time5 minutes
Chill time1 hour
Total Time1 hour 5 minutes
Course: Appetizer, Breakfast, Dessert, Snack
Cuisine: American
Keyword: Healthy, homemade, Vegan
Servings: 6 servings
Author: admin

Ingredients

  • 1 cup almonds
  • 1 cup pitted dates
  • 2 tbsp cocoa powder (Cacao)
  • 2-3 tbsp Natural Peanut butter
  • 1 tbsp coconut oil (softened)

Instructions

  • Blend all the ingredients together until they're finely chopped.
  • Press into a bread pan, and chill in the fridge for an hour to set.
  • Take out, and cut into 6 pieces. ENJOY!!!
  • Store in an airtight container in the fridge for up 2 weeks, then put in the freezer.

 

 

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Healthy, Chocolate, Cherry Bars! Vegan! (5-ingredients)

I know I’ve been MIA lately, and it’s been a few weeks since I posted a recipe. What can I say?? It’s summer, and it’s been busy. Recently I’ve been looking more into nutrition, and protein especially as I want to make sure that I’m fueling my body correctly for workouts.

Totally forgot to put the cherries in the picture, and ain’t nobody got time for that!! Haha. I also made a peanut butter version that i’ll post next week. Which has more protein obviously because of the peanut butter. Cherries, cocoa, and dates both have protein, but the almonds carry the biggest amount. These are super quick and easy to make. They’re perfect for on the go, which was what I was aiming for. A quick bar with protein for after a workout, or on-the-go snack.

It’s enough to fill a bread pan, so if you wanna double it then feel free! It makes 6 normal size bars, or 9 if you want mini’s. Be sure to blend well to make everything chopped up better, which makes them stick together better.

Feel free to share, like, pin, comment, and subscribeadibe!!! Find me on Facebook and Pinterest (Amy Croasmun) and Instagram (ac_unit18) I always look forward to hearing from you guys!! Comment recipe suggestions, or even tips and tricks for nutrition and healthy living!!

 

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Healthy, Chocolate Cherry Bars! Vegan! (5-ingredients)

Prep Time5 minutes
Total Time5 minutes
Course: Appetizer, Breakfast, Dessert, Snack
Cuisine: American
Keyword: Healthy, homemade, Vegan
Servings: 6 servings
Author: admin

Ingredients

  • 1 cup Almonds
  • 1 cup Dates (Pitted)
  • 1/2 cup Dried Cherries
  • 2 tbsp Cocoa Powder (Cacao works too)
  • 1 tbsp Coconut oil

Instructions

  • Put all the ingredients into your blender, or food processor and blend until finely chopped.
  • Press firmly into a bread pan, and place in the fridge until set.
  • Remove and cut into 6 bars. Enjoy!! Store in an airtight container in the fridge for up to 2 weeks!

 

 

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How to make Homemade, Healthy, BBQ Sauce!!

Recently while on a job, the customer gave us a bunch of tomatoes and suggested making BBQ Sauce with them. Honestly, I’d never heard of, or even thought of that. It sounded interesting though, and if I made it myself, it wouldn’t have all that sugar and possible other nasty ingredients in it.

IMG_7783

The recipe I followed called for tomato paste, but I wanted to make it with the tomatoes I had. So I blended them up, then strained out the seeds and skin. I did add 1 thing of tomato paste later to try to thicken it more, but it was 95% tomatoes.

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It is Keto, Low-Carb, THM, and Vegan, so no worries in the health department. We also blended up the remaining tomatoes for sauce.

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As always, please like, share, pin, comment, leave tips, recipe suggestions, and SUBSCRIBEADIBE!!! You can find me on Instagram (ac_unit18) Facebook, and Pinterest (Amy Croasmun)

 

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Healthy, Homemade, Vegan, BBQ Sauce

Course: Topping
Cuisine: American
Keyword: Healthy, homemade, keto, Low Carb, THM, Vegan
Servings: 1 Pint
Author: Wholesum Yum

Ingredients

  • 2 Cups Pureed Tomatoes (Or Tomato Paste)
  • 1/2 Cup Apple Cider Vinegar
  • 1 tbsp Pyure (Or sweetener of choice)
  • 2 tbsp Worcestershire Sauce
  • 1 tbsp Liquid Smoke
  • 2 tsp Paprika
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Sea Salt
  • 1/4 tsp Chili Powder
  • 1/4 tsp Cayenne Pepper (Add more if you want it hot)

Instructions

  • Wash the tomatoes and cut the stems out.
  • Blend until pureed. Strain the puree, then pour into a small saucepan.
  • Add all the other ingredients, and cook on the stove on med/high heat until it boils. Then turn back to a simmer, and cook out the water until it reaches the desired thickness.
  • (Keep in mind... this won't be as thick as "Sweet Baby Rays.")
  • Also, if you don't want to watch it simmer for hours, you can cook it in your crockpot uncovered for the amount of desired hours. I did 4 or 5 hours, but I uncovered it way later...not in the beginning.
  • When done cooking, pour into pint jars, and hot water bath them. You can look online how to do that. I did the batch 5x, so if you like your BBQ then go for i!!!
  • Store in the fridge after opening.

 

 

 

 

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Healthy, Black Raspberry Crisp! (5-ingredient) (Vegan Option)

I don’t know about for you all, but around here it’s berry season. All the wild Blackberry bushes are going CrAzY!! A few weeks ago I picked wild Raspberries and made this crisp recipe. It turned out, so I decided to make it again with blackberries. It’s delish, and the perfect summer dessert!

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If you love fruit, and you love granola…this will be your Achillies Heel! It doesn’t take long to make and like the title says, it only takes 5-ingredients. Really doesn’t get better than that does it??

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You can obviously make this recipe with other fruits, I just feel like berries are the best. Also, they’re in season right now so it’s the most convenient fruit to come by. Did I mention they’re FREE!! Haha I’m all about that free food life. Plus, wild berries are the cleanest you’ll get. Never sprayed with anything or altered in any way, so no hybrid junk.

IMG_7775

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Please Like, Share, Comment, Pin, and Subscribeadibe!! You can always find me on Facebook and Pinterest (Amy Croasmun) and Instagram (ac_unit18) I love hearing from you guys, so don’t hesitate to reach out with recipe suggestions, requests, and/or tips!!

 

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Healthy, Blackberry Crisp! (Vegan Option) (5-ingredients)

Cook Time40 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Healthy, homemade, Vegan
Servings: 20 servings
Author: admin

Ingredients

Berry Filling

  • 5 Cups Fresh Blackberries (I used 7 because I'm extra like that)
  • 1 tbsp Lemon Juice
  • 3-4 tbsp Pure Maple Syrup

Crumble Topping

  • 4 tbsp Butter (Vegan Butter for vegan option)
  • 2 cups Old-Fashioned Oats
  • 2 tbsp Pure Maple Syrup

Instructions

  • Preheat the oven to 350F.
  • Pour your berries into a 9x13 Pyrex dish. Mix in the 3-4 tbsp Maple syrup, and the lemon juice. (Trust me, it saves on dishes)
  • In a medium mix your butter, oats, and remaining maple syrup. (Make sure the butter is softened)
  • With a spoon or your hands, divide the oat mixture over the berries making and even topping over the whole dish.
  • Bake for 40 minutes. You can eat right away or let it cool down. (We ate with Vanilla ice cream. *GASP so unhealthy I know!! You can get healthy ice cream or even make your own)
  • Store in the fridge in an airtight container for up to 2 weeks!

 

 

 

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