Category Archives: Snacks

Crispy Tofu Nuggets

Wow, I just realized I eat these at least once a week and yet the last tofu nugget recipe I posted had eggs in it, which i no longer use! So here is my standby version, my weekly staple recipe! What I love about this recipe is the crispy texture, the ease of making, and the downright comfort food nature! Puréed chicken parts be gone, I’m much more comfortable eating smushed soybeans instead 😀  The other great thing about using tofu, is that its already moist nature means you don’t need an egg wash or any other kind of coating to make your breading stick. Just gently blot the sliced tofu rather than pressing out all the moisture, and you are ready to press it into the breading!
You need:

-Firm to extra firm tofu, cut into your favorite nugget size/shape

-Masa harina flour or fine cornmeal

-Seasoning (I use an all-purpose seasoning mix that includes onion/garlic/pepper/parsely/basil/thyme etc..)

-(optional) Panko bread crumbs

-(optional) Crushed red pepper flakes.
Preheat oven to 375F and cut your tofu into little nuggets. Gently blot off excess moisture but don’t press all the liquid out; you need some to make your breading stick!  Next, mix your herb seasoning with your masa harina, I recommend a 1:2 ratio of herbs to cornmeal. Sometimes I mix in a little bit of panko crumbs and crushed red pepper flakes, so feel free to play around with your favorites, but I find this works best if the the fine cornmeal or masa harina flour is the breading ingredient you have the most of!  Place breaded nuggets on a lined baking sheet (parchment paper or silpat recommended so you don’t even need an oil spray) and bake for 20 min. If you like extra crispy, you can then flip and bake another 5-10 minutes, but I usually just take them out after cooking for 20 minutes on one side only. This results in crispy edges but a soft inside!

I love to bake some sliced potatoes or sweet potatoes simultaneously for a wonderfully healthy fast food-esque meal, that is quick, easy, and best served with ketchup!

FYI, my favorite ketchup brand to have with these is Muir Glen. I also like to put the tofu nuggets (and potato fries) inside butter lettuce leaves like little crunchy comfort food tacos!  Simple, satisfying, done. Enjoy!!

Chocolate Berry Mini Muffins

If you follow this blog, you know I love chocolate. I’ve made chocolate muffins before, but here’s a recipe with a berry twist. Using puréed fruit is a simple substitute for shortening or oil, and also adds some natural sweetness and flavor. This is a one blender recipe, all you have to do is stir in the cacao nibs after blending everything together, fill the muffin tins, and pop em in the oven. I like to use mini muffin tins for faster cooking and easy snacking!

You need:

Agave 1/2 cup 

Molasses 1/4 cup 

Cacao nibs 1/2 cup

Carob powder 1/2 cup

Vanilla 1 tsp

Cinnamon 1 tsp plus dusting on top 

1.5 cup mixed berries

Soymilk 2/3 cup

Wheat bran 1/2 cup

Oat flour 1.5 cup

1 tsp apple cider vinegar

Baking powder 1 tsp
Bake 375 x16 min for mini muffins. Let cool and enjoy!

Mango Banana Nice Cream

I know it’s the middle of fall, but thanks to frozen fruit, take yourself to the tropics any time of year 🙂 This is like a creamy sherbet made of mango, banana, and avocado! Strange right? You don’t taste the avocado, only the velvety creaminess it affords this treat!
You need:

2 cups cubed frozen mango

2 frozen bananas

1/3 avocado

1/2 cup plant milk of choice 🌱 
Simply blend on high.
Unbelievably creamy and delicious!

Chewy Dark Carob Cookies 

Soft, chewy, chocolate, and full of super healthy ingredients!  I think the cobo of the molasss and buckwheat turn these carob cookies into something deep and dark, and this is a very good thing! Enjoy with a glass of almond milk, or use two cookies as to make a peanut butter and banana mini dessert sandwich (not pictured but definitely tested!). 😀

You need:

3/4 cup black soy beans (you could probably subs black beans)

1/3 large avocado

Carob 1/2 cup

Molasses 3TBs

Walnuts 1/2 cup

Flax 2 tbs

Buckwheat flour  1/4 cup

1 tsp almond extract

2 tsp quinoa milk (or plant milk of choice)

2 tsp baking powder

2 tsp psyllium 
Throw all ingredients in a blender or food processor except for flour and psyllium; place those in a mixing bowl instead. Then pour contents of blender into mixing bowl and complete the mixing. Then scoop onto a baking sheet. 
Bake at 400F x10min and enjoy!

Banana Chip Nice Cream

The election is finally over! Let’s celebrate with a classic treat! While there are endless variations on making ice cream from frozen bananas, this one is classically awesome. The texture is simply perfect, and for whatever reason when frozen, the banana flavor is less dominant. You can amplify this not-banana-y feature by adding vanilla or other flavor extracts, and other flavors!  Today, a classic. I simply love the texture of the creamy base with the crunch of chunks of dark chocolate. Never gets old 🙂

You need:

2-3 frozen bananas

1/3 cup almond milk

1 tsp vanilla extract

1/4 dark chocolate bar of choice

1 high speed blender
Blend all ingredients together on on high, adding the chocolate last– and enjoy!!

Pumpkin Pie Muffins

Ah the flavors of the season. These healthy wholesome muffins have the creamy spice tastes of pumpkin pie, but are extra easy to make and enjoy! Perfect for baking and taking to festive gatherings this time of year!

You need:

1 cup pumpkin purée

1tsp vanilla

1/4 tsp salt

2 tsp pumpkin pie spice

3/4 cup oats

3/4 cup buckwheat flour

2/3 cup almond milk

1/4 cup crushes pecans

Ground flax 1 tsp

Agave 1/2 cup

Simply mix everything together and scoop onto mini muffin tins!

Bake at 375F for 16 min for mini muffins! Enjoy!!  🎃 

Savory Butternut Hashbrown Waffles

Just put some of my favorite foods in a waffle maker, no big deal. The fresh thyme and basil really take this to the next level. Happy fooods.
You need:

2 small steamed Yukon gold potatoes

1cup cooked butternut squash

1/4 cup almond milk

1tsp ground flax

Thyme

Basil

Pepper

Green onions, chopped 

Garlic 
Combine all ingredients in a bowl and then leaving pretty chunky, press into a greased waffle maker. In order to warm this through fully, you will need to leave it in longer than the standard waffle cycle. You want to wait until the edges are nice and crispy! Then you must feast! Serve alone or maybe with a side of greens/beans. Enjoy!!!