Tag Archives: sugarfree


French Toast Stack with chocolate covered strawberries

Why brunch on Sundays when you can have a stack of gooey goodness anytime, any day? My favorite brunch or breakfast food are obviously pancakes, but on those days when I want something hearty and satisfying, I’m on my way to the kitchen to whip this bad boy up!

Nothing screams more Valentine’s Day than chocolate, strawberries and most importantly strawberries covered in chocolate. Surprise your loved ones for a Valentine’s breakfast, lunch (or dinner) in bed with this slightly sweet, salty, and delectable treat and they are sure to fall in love with you all over again, or might just fall in love with this vegan french toast.

French Toast Stack with chocolate covered strawberries

French Toast Stack with chocolate covered strawberries

French Toast Stack with chocolate covered strawberries

French Toast Stack with chocolate covered strawberries

1 ripe  banana, mashed
1 cup soy or almond milk
1/2 tsp cinnamon
1 tbsp agave
1/4 tsp pure vanilla extract
4 slices sourdough panini bread, whole wheat
5-6 fresh strawberries, sliced
vegan cream cheese (Tofutti), optional for toppings

Preheat oven for 350 degrees. Slice bread in half and bake for about 5-6 minutes until slightly crispy. (you may skip this step if the bread is a day old)
Preheat non stick pan or griddle on medium-high heat. In a large bowl, whisk mashed bananas, milk, cinnamon, agave, and  vanilla extract. Lightly grease pan with cooking spray or a little butter. Dip each bread into wet mixture to lightly soak. Cook until both sides are golden brown and crispy.

Layer each piece of french toast with fresh strawberry slices, dark milk chocolate sauce* and Tofutti cream cheese (optional). Best layered right after each cooked french toast to help melt chocolate sauce and cream cheese while it’s hot.

*Dark Milk Chocolate Sauce:
1.5 oz (1 bark) dark chocolate (70% or higher), roughly chopped
2 tbsp soy or almond milk

Melt chocolate on a double boiler until smooth. Remove from heat and add milk and stir until smooth and shiny. Serve warm


xoxo Sarah



Saving the best for last. Halloween is for decorating, dressing up and for eating all the sweets in the world! (I would like to imagine)

One of my all time favorite Halloween or Fall treat were candied or caramel apples. Seeing that they are filled with refined sugar and not the best for you, I decided to make a recipe that is equally delicious, festive and nostalgic. You will not regret making this vegan or not. Very simple and can be made with ingredients found right in your pantry.


vegan caramel apples


4 organic apples, I used Granny Smith
2 soft dates, pitted
1/2 cup pure maple syrup
1/2 cup coconut oil, solid
3 tbsp peanut butter
1 tsp vanilla extract
1 cup chopped nuts, of choice
1/4 tsp salt, optional

Blend all dates, maple syrup, coconut oil, peanut butter and vanilla extract until fully incorporated. You may need to stop and scrape down the sides with a spatula and blend again. Make sure there are no clumpy pieces. Mixture should be creamy and thick like dulce le leche.

Transfer chopped nuts on a plate and leave aside. Line a baking sheet with parchment paper. You will need to work very quickly for the next step.

Carefully dip each apple to the vegan caramel mixture and transfer to lined baking sheet. Quickly transfer them to the freezer for about 10-15 minutes until slightly hardened. Dip the apples a second time and cover with assorted nuts of choice. Put back on lined baking sheet and refrigerate for at least an hour to fully set.

Enjoy and Happy eating!
xoxo Sarah

Banana Samoa D’oat-Nut w/warm chocolate chips + carawmel sauce

Let’s just begin with the fact that this post was way overdue and that donuts are always a great idea! Although I would like to eat a dozen hot-out-the-oven, crispy fried Krispy Kreme donuts, I don’t think they have 1.) a vegan option and 2.)  might be the most health conscious idea ever… just “maybe.”

In honor of Girl Scout season, I wanted to whip up something quick, healthy, satisfying with a little twist to the infamous “Samoa” cookie. As much as we all love fried donuts, the baked, cake like texture gives this recipe a nostalgic feeling as soon as you take that first warm bite of oat banana goodness. Share the love with friends at a party, brunch, office gathering or just be a human being (like myself) and eat 4 in one sitting. Whoops!

Also, nothing is technically uncooked so I may have ate some of the batter!

Banana Samoa D'oat Nut

Banana Samoa D'oat-Nut Banana Samoa D'oat-Nut

2 cups oat flour
1 ½ tbsp. melted butter
2 flax eggs
2 ripe bananas, mashed
1/2 cup vegan chocolate or carob chips
2 tbsp applesauce
¼ cup agave
1 tsp baking soda
½ tsp baking powder
pinch salt
unsweetened coconut flakes, optional

In a medium-mixing bowl, mix oat flour, baking powder and soda and salt.

In a separate bowl, mix mashed bananas, agave and butter together. Add flax egg and applesauce and mix. Whisk in dry ingredients, but do not over mix. *This is key

Fold in chocolate chips.

Grease donut pan with cooking spray and fill ¾ full and bake for about 12 minutes. Once slightly golden, leave on cooling rack or serve warm with chocolate drizzle and carawmel sauce.

Raw chocolate drizzle:
2 tbsp cocoa powder
1 tbsp agave
1 tbsp coconut oil

Melt ingredients in a small saucepan on very low heat. If the sauce hardens, warm again on very low heat for a few seconds.

Raw caramel sauce:
2 cup Medjool dates, soaked overnight
1 cup date water

Blend ingredients together until well combined and broken down. Blend again for another minute or two until consistency is thick. Store in an air-tight container or mason jar in the refrigerator to set for about an hour.

Drizzle or spread on top of the donuts, drizzle chocolate sauce and sprinkle coconut flakes and enjoy with a cup of almond milk or hot coffee.

Banana Samoa D'Oat-nut
Banana Samoa D'oat Nut Banana Samoa D'oat Nut

XOXO Sarah



Fruit Medley Quinoa Breakfast Bowl (v+gf)


The little bits and slight crunchy texture gives all the reason to why I might be a little obsessed about quinoa. Everyone has had (or soon will have)  a “quinoa moment” where you just go on a cooking spree. Making large batches at a time just because you can and later sit and wonder why on earth you need 5 servings worth of plain quinoa for one dish. Luckily cooked quinoa stores well in the refrigerator overnight and adds the extra love to any ole yogurt fruit bowls.

Fruit Medley Quinoa Breakfast bowl

Simplicity is my motto, especially when it comes to food. This is perfect for those that are always on the go and most certainly can be made the night before and stored in a mason jar. Everything tastes better in a mason jar (that’s by second motto, wink wink)
The tartness from the blackberries, sweetness from the banana and crunch from the pomegranate seeds combines gloriously and is the perfect way to start your morning, or anytime of day.

Fruit Medley Quinoa breakfast bowl

Fruit Medley Quinoa Breakfast bowl

1/2 cup cooked quinoa
1  6oz. vanilla cultured coconut milk (or choice of vegan yogurt)
1/4 cup pomegranate seeds
1/4 cup blackberries
1 small banana, sliced
1 tbsp sunflower seeds, unsalted
1 tbsp sliced almonds, unsalted
1/2 tbsp organic agave
fresh mint leaves, optional

In a medium serving bowl, add cultured milk (or vegan yogurt of choice) and 2-3 blackberries. Mash blackberries and mix to combine. Then layer quinoa on top of the yogurt. Add pomegranate seeds, remainder blackberries, bananas, sunflower seeds, almonds and finally drizzle agave on top. Add a few fresh mint leaves and mix together to enjoy.


xoxo Sarah