Colorful Chocolate Banana Muffins [gf, dairy-free, egg-free]

These cute little Easter Muffins are really easy to make, taste fluffy, moist and perfectly sweet. Top with frosting and you have super healthy cupcakes. Free from eggs, nuts, gluten, dairy and cane sugar they are perfect for pretty much any kid. Plus, and most importantly, they pass the taste test.

Vegan Chocolate Easter Muffins

Because these chocolate banana muffins are so easy to make, the kids can participate. Mine are topped with Trader Joes Chocolate Covered Sunflower seeds, but you can top them with any fun candy or even plain chocolate chips. They make breakfast on-the-go festive for April or any month out of the year.

*healthy* Vegan Chocolate Banana Muffins | Pure Kitchen Blog | PUREMAMAS
Vegan Gluten-Free Chocolate Banana Muffins | PUREMAMAS

This recipe was adapted from Two Peas and Their Pod. She’s got some really fun recipes, if you wan’t checked them out, you really should. It’s a very moist, delicious allergen-free banana bread recipe. The chocolate addition is great for those that want chocolate in/on everything.

Vegan Gluten-free Chocolate Muffins | Pure Kitchen Blog #PUREMAMAS

Festive Chocolate Chip Banana Bread Muffins

yields 10 muffins

INGREDIENTS:

Pure Kitchen Vegan Chocolate Banana Muffin Recipe
  • 1 Tbsp flax seed meal (ground flax seed)

  • 3 Tbsp water

  • 1 cup gluten-free flour

  • 1/2 cup organic cocoa powder

  • 1 tsp baking soda

  • 1/2 tsp sea salt

  • 2 super ripe bananas

  • 1/3 cup coconut oil, melted and slightly cooled

  • 3/4 cup coconut sugar

  • 2 Tbsp agave nectar or maple syrup

  • 1 tsp vanilla extract

  • 3/4 cup vegan chocolate chips and 1/2 cup Trader Joes candy coated chocolate covered sunflower seeds.

DIRECTIONS:

Heat your oven to 350°F. Grease muffin tin.

  1. In a small bowl, mix together the flax seed meal and water. Let sit for 10 minutes.

  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.

  3. In a standing mixer bowl, combine the ripe bananas, melted coconut oil, agave (maple syrup) and beat until combined. Add in the coconut sugar, flaxseed mixture, and vanilla extract. Mix until smooth.

  4. Add the dry ingredients into the wet ingredients, and mix again on medium until well combined. Stir in 1/2 cup of the chocolate chips.

  5. Pour batter into prepared muffin tin. Sprinkle the remaining 1/4 cup of chocolate chips over the top of each muffin. Bake for 45 minutes.

  6. Let sit 15 minutes then remove muffins from pan and set on wire cooling rack. Serve warm.

Dairy-free Ranch Dressing

Are you craving creamy ranch dressing but don’t want the dairy or the other artificial ingredients that the big Kraft bottle contains? Well, if so, I have good news for you: you can make it from scratch at home and it’s delicious. My vegan dairy-free ranch dressing recipe is creamy, flavorful and perfect for salads or even dipping pizza.

veganranchdressing.jpg

This ranch dressing recipe is so simple, easy, tasty and delicious; you won’t even miss the dairy. I promise. It’s full of healthy, superfoods and the perfect amount of salty savory sour pizazz. You can’t go wrong.

VeganRanchDressing

Dairy-free Ranch Dressing

Yields approx 1 ⅓ cups

ranchdressing2

INGREDIENTS

● 1/2 cup nonfat plain yogurt (i.e. Kite Hill)

● 1/2 cup vegan mayo

● 1/4 cup non-dairy milk

● 2 teaspoons white vinegar

● 2 tablespoons olive oil

● 1 clove garlic

● 1 teaspoon salt

● 1 teaspoon dill (see notes)

● 1 handful fresh parsley leaves (about . cup)

● 1 handful chives (about . cup)

● 1 white pepper (see notes)

DIRECTIONS

1. Place all INGREDIENTS into a high speed blender and blend on medium for about 20 seconds.

Then high for a quick 5 seconds. Everything should be blended evenly and thoroughly.

2. Enjoy!

JUST Vegan Breakfast Burrito | Kimchi Mayo Dipping Sauce

veganbreakfastburrito.jpg

Hey everybody, it’s been awhile. I’ve been caught in a Mom rut lately but I’m back and ready with a few of my favorite recipes as of late. Have you guys had JUST eggs yet? Never heard of it? The makers of JUST mayo created an egg scramble batter that looks and tastes just like eggs. It’s made from none of there than mung beans! I have made it way too many times; my kids are sick of scrambled eggs and omelets right now.

JUSTbreakfastburrito.jpg

Today we did burritos. Super simple, super easy, protein filled sausage and egg breakfast burritos. And the kimchi mayo sauce is magic, one of my favorites right now. Add a dash of Chulula and you’re golden. We added some garlic sauce, but you could swap for Veganaise and cheese of your choice. The tortilla is key - go gluten-free or whole wheat, it’s your choice. But the softer the better so it hold together well.

JUSTbreakfastburritos_vegan

Add some spinach or arugula for added fiber and nutrition. We love the Field Roast apple smoked sausages right now, so we added those too. It’s ridiculously filling and full of plant-based protein. This could be lunch or dinner as well. No need to limit yourself to breakfast. You’ll be so glad you made these, go for it! Let me know what you think…message me or post your own photos on Instagram.

veganbreakfast.jpg

JUST Breakfast Burrito Recipe

yields 1 breakfast burrito

Wrap Ingredients

veganburritorecipe.jpg

Wrap Directions

  1. Heat the earth balance on a skillet. Once it’s liquid, add Just eggs. Let it cook, don’t add salt or cheese. Just cook it until firm, not liquid.

  2. Add sausage and cook longer until sausages are warm. Turn off heat.

  3. On a microwave safe plate layer tortilla with cheese and mayo sauce (recipe below). Warm tortilla for about 30 seconds.

  4. Add greens of choice. Then add the eggs and sausage mixture. Quickly wrap the burrito up. Enjoy while hot. Top with sriracha or Chulula hot sauce if desired.

Dipping Sauce Ingredients

Dipping Sauce Directions

  1. In a small dish mix the above ingredients thoroughly with a fork or spoon.

Ramen Noodle Stir Fry Bowl

You guys might remember to-die-for Sautéed Ramen noodle dish!? After soaking the ramen noodles in hot water I saute them up in a frying pan with all sorts of spices, tamari and some oil. They turn out chewy and delicious every time. 

Stir Fry Ramen Noodle Bowl | Meatless Monday | no eggs, Vegan | plant-based | GF dairy-free

This time I added roasted vegetables, fresh herbs and topped it all off with toasted sesame seeds. The possibilities with this ramenstir fry bowl is endless - you can do mushrooms, onions, chopped kale, roasted tomatoes, tofu or any other protein you feel inclined to add. You'll be surprised how simple this is to make and how healthy it is. It tastes like a guilty pleasure - something really greasy that you order from a Chinese restaurant. 

Rice Millet Ramen Noodle Bowl | GF Vegan | #purekitchenblog

Also, did I mention that my kids devour this ramen noodle stir fry? If you have picky eaters, leave the roasted vegetables on the side. You will be roasting them separately from the stir fried noodles, so it's easy to do. I can't make enough of these noodles for my kids. 

Veggie Noodle Stir Fry Recipe

yields 3 main dishes

INGREDIENTS

  • 8 oz Lotus rice millet ramen noodles
  • 1 head broccoli, stem removed, chopped florets
  • 1 red bell pepper, super thinly sliced
  • sea salt & pepper
  • 6 cloves raw garlic, minced
  • 3 Tbsp butter or oil
  • 1/4 cup tamari or soy sauce
  • 2 Tbsp sweet chili sauce (sweet stuff)
  • 1 Tbsp chili paste (spicy stuff)
  • 2 tsp agave nectar
  • 2 Tbsp shallots, chopped
  • 2 Tbsp Chinese five spice
  • 1 Tbsp onion powder

DIRECTIONS

  1. Cover the hard ramen noodles in boiling water for 4 minutes. Strain and set aside. 
  2. Preheat oven to 425 degrees F. Lightly oil a cookie sheet with oil or butter. Place chopped broccoli florets and red bell pepper on sheet. Sprinkles with sea salt and bake for 15 minutes. 
  3. In a large frying pan, add garlic, butter, tamari, chili sauces, agave, chopped shallots and spices. Heat on medium. Let garlic start to get fragrant. Add strained noodles. Fry for about 3-4 minutes, tossing over and over, careful nothing burns. Keep tossing for another 3-4 minutes until noodles start to dry. 
  4. When ready to serve toss the noodles with the roasted vegetables. Serve warm. 
  5. Top with fresh herbs and/or sesame seeds or even chicken or tofu. 

Also, check out the 4th of July cocktail recipes I did for North River Farms. You can find the entire recipe up on their Instagram page. Don't they look tasty and refreshing?...

Vodka Berry Bombs | Fresh fruit Cocktail Recipe
4th of July Berry Vodka Bombs! | cocktails | berry cocktails

Coco Haze Superfood Truffles

A snack that speaks to your sweet-loving side with minimal sugar, contains essential fatty acids, B vitamins and minerals? Yep, here it is. And, it contains both soluble and insoluble fiber to gently protect digestion. My 5 year old daughter loves making and, eating these, so try them out with your kids!

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These coco haze superfood truffles are creamy, velvety, rich, chocolatey and a tad sweet; they curb the sweet tooth cravings without the guilt. 

I used all organic,  non-GMO and Terrasoul Superfoods ingredients to create these super easy truffles that will take you about 20-30 minutes to make. This is not an ad, I love Terrasoul superfood products because they are super high quality and substituting with lesser quality ingredients wouldn't yield the same wonderful truffle results. 

Have fun and enjoy!

What You'll Need:

  • High speed blender
  • Glass or stainless bowl
  • Silicone spatula
  • Waxed paper
  • Method
Vegan Superfood Truffles | high in fiber & antioxidants! #terrasoul #purekitchen
Vegan Superfood Truffles | high in fiber & antioxidants! #terrasoul #purekitchen
Vegan Superfood Truffles | high in fiber & antioxidants! #terrasoul #purekitchen

Coco Haze Superfood Truffles

TRUFFLE INGREDIENTS

Vegan Superfood Truffles | high in fiber & antioxidants! #terrasoul #purekitchen

TRUFFLE DIRECTIONS

  1. In a high speed blender add coconut flakes and puree until a course powder forms.

  2. Add coconut oil and maple syrup.

  3. Blend until ingredients become smooth and don’t be surprised if this takes 5-10 minutes. You’ll want to stop to bring excess ingredients back down from the sides of the blender into the mixture with a silicone spatula.

  4. Add remaining ingredients minus sugar, acai and extra vanilla powder blending until smooth. If at this point you find the mixture too thin, you can add up to ¼ cup additional cacao. If you do add cacao, blend until smooth, taste and if it’s now too bitter, simply add a little more maple syrup.

  5. Scrape out of blender into a glass or stainless bowl. Add cacao until your excess oil and syrup is “soaked” up.

  6. In a small bowl, mix together acai, vanilla powder and optional sugar. If making for the kids, they tend to like the coconut sugar.

  7. Now you’re ready to roll into truffles! On waxed paper, roll with your hands and coat with reserved acai and optional sugar.

notes: Truffles will be good for up to one week when stored in the refrigerator. Enjoy!

Guest Post Recipe by Christine Dionese - co-founder of flavor ID and an integrative, epigenetic health and food therapy specialist. Christine lives, works and plays bicoastally with her family between Southern California and Upstate New York.