Vegan Chocolate Fruit Wraps


OK, where do I begin?

Do I tell you about how I was driving home and all of a sudden this idea hit me like crazy and I had to go to store immediately?

Wait, I just did.

These wraps need no particular introduction. They can be your breakfast, snack, or lunch. Heck, even dinner. They are rich and nutritious and I can tell you right now that one of them will do it. You’ll be satisfied. Fully.

So what’s in them? Well, let me tell you.

– Organic wraps

– Homemade chocolate almond butter (YEEAAHHH)

– Bananas

– Strawberries

– You’re welcome 🙂


  1. 5 organic wraps
  2. 1 cup almond butter
  3. 1/2 cup chocolate (I made mine with coconut oil, cacao powder and maple syrup)
  4. (or use store bought chocolate almond butter)
  5. ~ 1 banana
  6. ~ 5-8 strawberries
  1. Mix almond butter with chocolate, or use store bought chocolate almond butter.
  2. Spread over each wrap.
  3. Place a couple of pieces of strawberries and bananas at one side of wrap and roll.
  4. Cut in half.
  5. Keep in the fridge.



Vegan Mint Klondike Ice Cream


Seattle is finally getting into summer mode and all I can think of is ice cream! I’ve been thinking of making healthy version of klondike for a long time, but I didn’t just want to make the basic kind. Then, one day, I was reading my favorite magazine – Better Homes and Gardens – and I saw an add for Klondike with all kinds of new flavors and then it hit me – MINT! But of course! I love mint so much I had no doubt these will be amazing. And so, I put the magazine down, grabbed my herb scissors and the rest was history.

You only need 3 ingredients for these bad boys, with toppings and actual mint leaves being optional. Let your imagination go wild with whatever toppings you want to add. Same goes for the actual ice cream! Add any other fruit, veggie or flavor to bananas and you have plethora of options for your simple and healthy ice cream. So, go on, make some tonight!

I find I like these a lot after my workout. A clean snack that’s great to replenish nutrients you lost during your workout. Done. You all know how much I love making my own chocolate so if you decide to go this route, instead of buying, here is a guide to making it.


  1. 4 bananas (I used 2 frozen, 2 fresh)
  2. 2 tsp mint extract
  3. chocolate
  4. optional
  5. 6 mint leaves (I put them in for color and some natural mint flavor)
  6. nuts for topping
  1. Blend bananas, mint leaves and mint extract in a food processor until smooth.
  2. Pour mixture into bread pan lined with saran wrap and cover with it as well.
  3. Let freeze completely in the freezer, best over night.
  4. Make chocolate or melt store bought.
  5. Pop ice cream onto a cutting board and slice into about half inch slices.
  6. Place parchment paper on a cookie sheet and then place cookie rack on top.
  7. Place slices on cookie rack and cover tops with chocolate.
  8. Let harden in the freezer.
  9. Turn slices upside down and completely cover in chocolate. Make sure the sides are covered too.
  10. Store in freezer.
  11. Enjoy with loved ones!
  1. The chocolate will harden fast because you’ll be pouring it over frozen slices so make sure to work fast. Feel free to make simple designs on top 🙂


2 Ingredient Blueberry Icecream

I make banana ice cream a lot. A LOT. People always ask me what I use to make it and almost never believe me when I tell them it only has one ingredient. After a little explanation they become believers. Banana ice cream is really the simplest frozen treat you can make. It only requires frozen bananas and desired toppings. I try to make sure I have 2-3 bananas in my freezer at all times. Depending on your freezer they stay pretty nice for about a week, or even longer. If you don’t make ice cream, you can always use them in your smoothies, so nothing is wasted.

For this one, I used blueberries and bananas, but feel free to mix whatever frozen fruit you like as long as you make sure there’s at least one banana to get the nice and creamy consistency. Heck, add some spinach while you’re at it.


As hard as it is to believe, you really only need bananas for the basic banana ice cream. The secret? Food processor. A blender won’t do it. You can try, but you will most likely need to use milk in order for the blender to be able to chop it all up. And in the end, the consistency won’t be as creamy as it could be.

So, here’s what to watch out for while making it in a food processor:

1. At first, your machine will dance on the counter as if it was Saturday Night Fever.

2. Then all the bananas will get chopped up and it’ll look like shaved ice (even more so if there is other fruit because it’ll give it more of a sorbet look).

3. Next, a huge mass forms and it will go around, looking as if it was pole dancing. No biggie, keep going.

4. Last stage is when that big mass breaks down and looks like a soft serve. It’ll be all pretty quick so make sure you don’t walk away. You’re done!

Some people add sweeteners, but, honestly, if you freeze ripe bananas there’s no need. Unless you have a super sweet tooth 🙂

And toppings? Anything you’d like. Nuts? Sure. Chocolate? You better! Sprinkles? Go for it. The chocolate I used is the same as my previous recipe minus the crispy rice.


  1. 1 frozen banana
  2. 2 cups blueberries
  1. Just one step – throw it in a food processor and watch it do the dance until ice cream forms.
  2. Enjoy with loved ones!

Vegan Chocolate Mousse

Have you ever wished to have a desert for lunch or dinner? It’s my (almost) daily struggle. But you know what? Problem solved! This mousse is light, it’s creamy, while still having a rich texture AND it’s super healthy with no added sugar, oil, or flour. BAM! Make it right now 🙂


“So what’s the secret ingredient?” You may ask. You’ve probably seen vegan chocolate mousse made with avocado  before. Well, this is not one of those posts. I like the avocado one as well, but I wanted to create something for those who don’t particularly enjoy that taste. Or for those who like their avocado mousse, but want to change it up a bit. Or for everyone.IMG_9605

My hubby is very supportive of my work, but doesn’t always try everything and that’s ok. I never thought he’d like this mousse, but he just couldn’t stop eating it! It’s so filling and nutritious it’s perfect for any time of the day, really. I really like it as a desert because it has a flavor I can’t quite place – you know the chocolate desserts that taste a bit like rum? Well, I never liked those, but this one has just a slight taste like that and it reminds me of bananas in chocolate pudding I used to have when I was little.   IMG_9619

This recipe ensures you’ll get your protein,  magnesium, vitamins B6, C and D, iron, magnesium and potassium. You’re also getting “good” sugar that is slowly released into your body and cartenoids which help your eyes. From what?? Sweet potatoes! So easy, so quick, so yummy and satisfying. You’re welcome. I’m so excited I made this!IMG_9625

  1. 4 – 5 cups sweet potatoes
  2. 1/2 cup cacao powder
  3. 1/4 cup almond milk
  1. Chop sweet potatoes and steam them until soft. It should take about 20 minutes.
  2. Let them cool down for a bit and put into food processor or a high speed blender.
  3. Add cacao powder and almond milk and process until mousse-y smooth.
  4. Scoop into bowls and add desired fruits.
  5. Enjoy with loved ones.
  1. You can add more milk for runnier consistency.
  2. Bananas add sweet taste so you definitely won’t need to add sugar.
  3. Add other fruit to change up the taste.


European Style Vegan Crepes


Accidental discovery is the best, wouldn’t you agree? After all, some of the most innovative things and theories were stumbled upon accidentally. Much like these crèpes! Here I was one morning, making regular American pancakes with recipe from One Ingredient Chef and ended up with crèpes. But hey, no complaints here! With few modifications I figured out how to make them again and again on purpose 🙂

Back home, we had these for lunch sometimes filled with jam or nutella, or whatever fruits we liked, topped with whipped cream and cacao. In Paris, you find nutella filled crèpes on every corner and they’re delicious. It’s time to make healthy crèpes you don’t have to feel guilty for eating!IMG_9178a

I also got to try out Justin’s hazelnut chocolate butter for the first time. If you follow me on Instagram you know I love his chocolate peanut butter cups. Not like homemade, but great if you don’t have time to make your own. I’m obsessed. This hazelnut butter is yummy, but I bit sweet for my taste so I’ll be making my own next time, which is what I usually do anyway. IMG_9188a

My first hand mixer finally came in the mail the other day so I HAD TO put it to use. Hence – the coconut whipped cream 🙂 One ingredient, that’s it. Super easy. These are simple, yummy and all vegan! Enjoy 😉


  1. 1 cup whole what flour
  2. 1 tsp maple syrup
  3. 1 tsp baking powder
  4. 1/4 tsp baking soda
  5. 1/4 tsp salt
  6. 1 flaxseed egg (1tbsp ground flaxseed + 2.5 tbsp water)
  7. 1 cup + 3 tbsp non dairy milk (I used unsweetened almond milk)
  8. 1 tsp apple cider vinegar
  9. 1 tbsp melted coconut oil
  1. 1 can coconut cream chilled overnight (I used Trader Joe’s)
  2. raw cacao powder for topping
  1. Make flaxseed egg and let it rest for a bit.
  2. Mix vinegar and nut milk and let it curdle.
  3. Mix all the dry ingredients in one bowl.
  4. Once flaxseed egg is ready and milk has curdled, mix them with the rest of the wet ingredients.
  5. Make a hole in the center of the dry ingredients and slowly add the wet mix while stirring. Don’t over-mix – stir slowly, but efficiently so all the ingredients combine fast.
  6. Spray a small pan with coconut oil and pour a thin layer of the mixture on a warmed up pan.
  7. Once you see bubbles and the dough changing texture (being cooked) it’s time to flip.
  8. Repeat until you use up all the dough and let the pancakes rest on cookie grid.
  1. Open coconut oil can without shaking.
  2. Scoop the cream out into a bowl without mixing in the coconut water. Mix a bit with hand mixer, about a minute or two.
  3. Fill your crepes with desired fruit/nut butters and top with coconut cream and cacao powder.
  4. Share with loved ones!

Yummy Green Smoothie + Simple Guide to Smoothies


Good afternoon everyone! Or morning. Or night, or whatever time it is when you’re reading this.

I finally made myself post a recipe of a smoothie. I think the reason I haven’t published anything is that it seems so simple and yet, I remember the days when I started with green smoothies and researched high and low what kinds I could make. So here you go, one of my favorites.


This smoothie will be a staple in your home and everyone will love it – my toddler downs it in seconds. My husband always asks what I put in it, but he always downs it too 😀 I’m telling you, it’s easy to please with it and you’re getting the benefit of all the amazing ingredients in it. If you’re just starting with green smoothies, the fruit ones are the best for that. Veggie smoothies take a little time to get used to and also much more experimenting. If you want, I can give you my most favorite veggie smoothie recipe, just let me know 😉

IMG_8929a IMG_8932a

The basics for smoothies in general:

– pick a liquid you’d like to use – I usually use almond milk for fruit ones and lemon and water for veggie ones

– choose your sweetener – the easiest is banana, although I don’t really like it in veggie smoothies so I go with apples and carrots. You can also use figs, or dates or maple syrup.

– go with less liquid at first and based on your ingredients and speed of blender add more later because fruits and veggies will let some water out and the last thing you want is a smoothie that’s too runny. I have a very basic and cheap blender so I sometimes have to use more liquids, but I do so gradually while watching the consistency.

– pick your greens – whatever you’re throwing into your blender, even if it’s just bananas, add a green veggie to it. It’s the best thing you can do for your body because the nutrients will at least double. The easiest one to start with is spinach. The taste of spinach is not overpowering when paired with other foods so it’s easy to forget it’s in it – in case you have picky eaters 🙂 Kale is a bit stronger in flavor so that one requires a bit playing to figure out the best combinations for your taste buds. We’re all different and that’s ok. You may prefer Kale and if you do, more power to ya! Kale is packed with nutrients and vitamins so no harm done. After you try spinach and kale feel free to try other greens and see what you like.

– For a more dense and filling smoothie, add about one tbsp of chia, flaxseed (meal), nut butter, coconut or cacao powder

– blend until the smoothest possible! I used to be asked if I’m drinking salsa until I realized that I didn’t let the blender go long enough. Truth be told, my blender is also not very powerful, but it gets the job done once I give it enough time 🙂

– these are the basics that I figured out when I was starting out with green smoothies. If you have more tips, please share them in the comments below!


Allright, on to this beauty. You need:

– 1 cup of unsweetened almond milk

– 2 medium size bananas

– 1 cup of frozen strawberries

– (big) handful of spinach


Throw everything in a blender and blend until smooth! You can use frozen bananas as well if you want it thicker and colder. Serve in a cute glass because I promise you it’ll taste better 🙂 Serve to loved ones immediately. If you have any leftovers pour into popsicle molds and freeze. Your kids will love you.

I love green smoothies in the morning, for snack or after a workout. Or whenever. ENJOY!

What’s your favorite?