Vegan French Toast

My mouth is watering just thinking about this yummy breakfast treat.

Vegan gluten free french toast with homemade blueberry chia seed syrup and grilled bananas.


  • Sprout’s vegan gluten-free sprouted bread
  • 1 banana
  • 2 tsp Chia seeds
  • 1/2 cup Blueberries
  • 1/2 almond milk
  • Cinnamon
  • Nutmeg

Now, lets get cookin’!


  1. In a bowl, mix together almond milk with cinnamon and nutmeg.
  2. Dip your bread into the mixture and place into a medium non-stick heat pan. (Make sure not to soak bread for too long or it will be soggy.)
  3. Cook french toast until each side is golden brown.
  4. In medium pot, place blueberries and a couple tbs of water and bring to a simmer. Once simmering, add chia seeds.
  5. In the left over pan, place your sliced banana and grill for 30 seconds each side.
  6. Place your french toast on your plate, pour your syrup over it and dig it!
  7. Wait! Don’t forget your coffee!

Enjoy! 28033051_10208520743734955_1816673979_o27999267_10208520743774956_392744244_o


Fall Harvest Salad

Fall harvest salad, need I say more?

This easy salad is vegan and vegetarian friendly. Oh and it only take about 45 minutes to make. (Maybe 5 minutes if you already have roasted veggies leftover).


  • Mixed greens
  • 1/2 Gala apple
  • Quinoa
  • Roasted sweet potato
  • Roasted chick peas
  • Tomatoes
  • Dried cranberries
  • Pumpkin seeds
  • Balsamic vinegar and oil


  1. Roast your sweet potato in the oven at 400 degrees for about 40 mins. I like to broil it for about 3 minutes to get burnt edges.
  2. Half way through your sweet potato baking, add your chick peas on the sheet pan with some oil, salt and paprika.
  3. Cook quinoa 1/4 cup with 1/3 cup of water or vegetable stock for extra flavor.
  4. Dice your apples and tomatoes.
  5. Top your mixed greens with your veggies and you’re good to go!


My Grandma’s Coconut Cream Pie

I am here sharing my grandmother’s famous, and yes, blue ribbon pie recipe with you. What makes this pie so special is that it’s a great base pie filling with endless combinations. From coconut, lemon, banana or chocolate you can achieve it with the basics. Just make the appropriate substitutes, for example, for chocolate add 4 tablespoons of coco instead of coconut.

I hope this pie brings you smiles and laughter as it did me when I was learning to make it with the one who created it.

Prep time: 15 minutes

Cook time: 45 minutes



  • 2 cups of milk
  • 1 cup of sugar
  • 1/3 C or 4 tablespoons of Cornstarch
  • 3 egg yolks  (separate from whites into 2 bowls, tip take out the embryo)
  • 1 pinch of salt
  • 3 tablespoons of butter (not margarine)
  • 1 teaspoon of vanilla
  • 1 Pillsbury pre made pie crust (old-fashioned recipe coming soon) at room temperature


  •  1 teaspoon of vanilla
  • 3 egg whites
  • 1/2 cup of coconut or desired amount for topping


  1. Sprinkle a little bit of flour on a counter and roll our your pie crust to be bigger than your pie pan. 
  2. Fold the pie crust in 4ths and move to your pan. Unfold the crust and tuck the trimmings under the edges. Poke holes all throughout the edges and bottom for air pockets. 
  3.  Preheat your oven to 350 degrees. Cook your crust for about 13-15 minutes until desired golden brown.
  4. Pour your milk in to a pot and place on the stove. Tip, don’t turn on the heat until you have your dry ingredients ready. 
  5. Mix your sugar and cornstarch in a medium bowl.
  6. Beat your three egg yolks
  7. Turn your milk on low heat and stir continually until warm.
  8. Pour a little milk into your bowl with the yolks and stir.
  9. Pour your egg yolks and milk back into your pot. Continue stirring on low heat. (This trick helps with curdling)
  10. Slowly pour your liquids into the dry ingredients and mix. Pour back into the pot and continuing stirring until boil and it thickens.
  11. Add your butter, vanilla and coconut (very last).

Now, you’re ready to pour the filling into your pie crust.


  1. Beat your three egg whites until solid pecks.
  2. Add 1 teaspoon of sugar at the end to desired taste.
  3. Pour merginue onto your pie and use a spoon to spread to the outsides.
  4. Sprinkle desired amount of coconut. 
  5. Bake for about 5 minutes or until desired golden brown.

Enjoy!! Thank you Grandmother for a receipt that will live on.

Easter Cookies: Lemon Sugar with Lavender Glaze. 

Spring is upon us and my favorite holiday is only a few days away.

Rejoicing in Christ rising from the dead, giving me life, and the sweet smell of lavender and lemon.

The prep work:

  • 1 (4 tbsp) stick of butter
  • 1 egg
  • Flour
  • Sugar Cookie mix
  • Lavender oil
  • 1 lemon.
  • 2 tbsp milk

Easy as 1,2,3.

  • Mix the egg and soften butter until smooth.
  • Slowly pour in sugar cookie mix until dough forms.
  • Refrigerate for 1 hour.
  • Sprinkle flour on a clean counter and roll out to 1/4 inch.
  • Use your bunny cookie cutter!

  • Bake at 350 degrees for about 10-12 minutes.
  • Let cool.

For the glaze:

  • Mix 1/4 cup of powder sugar with 2tbsp of milk.
  • Add 1-2 drops of lavender oil.
  • Should have a glue like texture.

Ice your cookies and finish off with some fresh lemon zest!

Happy Easter!!

Fajita Friday.

Happy FriYAY my friends!!

As soon as that clock turns 5:00pm, I am blowing this popsicle stand I like to call work and putting a taco in my hand! Tacos aren’t just for Tuesdays here in Texas, but everyday.

These GF, corn free, clean eating tacos will have your body thanking you.

Beef or chicken, I do not discriminate.

Yummy sweet potato (GF & corn free) tortillas, pan seared steak in garlic and coconut oil, avocado, grilled veggies and a garnish of cilantro.


Yummy sweet potato tortillas, crockpot shredded chicken (with green peppers and onions), black beans, avocado, jalapeños, tomatoes and a garnish of cilantro w/ a side of lime.

Which one will you choose?

Tabbouleh w/ quinoa

My love for tabbouleh started only a couple years ago when I visited the Middle East and it is now one of my favorite snacks.

Add a little culture to your life while eating clean.

Prep time: 5 minutes.

Cook time: 10 minutes

Here is what you’ll need:

  • 1 bunch of Parsley
  • 1 small bunch of mint
  • 1/2 lime
  • 1 large tomato or a hand full of cherry tomatoes
  • 1-2 tbsp Olive oil
  • 1/4 onion
  • 1/2 cup of quinoa cooked in 1/2 chicken broth.
  • Pinch of salt
  1. Pour the broth and quinoa in a small pot. Stir occasionally until the quinoa is tender.
  2. Once cooked, set aside to cool.
  3. Chopp your parsley until desired size for your texture.
  4. Mince tomato, mint, and onion
  5. Mix parsley, mint, onion, tomato, and quinoa.
  6. Finally, stir in olive oil, a squeeze of lime and a pinch of salt!