Watermelon Smoothie

A snapshot from four years ago by my brother Jay (dview.us)

Watermelon is one of my favorite summer treats. I just love it.

I also love smoothies. So why not combine the two? (Thanks Kathy for the inspiration.)

This one-serving smoothie is light and sweet. The maple syrup is optional, but definitely takes this smoothie to the next level.

Happy Summer!

Watermelon Smootihe

Watermelon Smoothie
Prep time
Total time
vegan, soy-free & dairy-free
Yield: 1 Serving
  • ½ cup frozen cubed watermelon (see Notes below)
  • ½ ripe banana
  • ½ cup unsweetened vanilla almond milk
  • 1 Tbs maple syrup (optional)
  • pinch of salt
  1. Blend all ingredients together (I use a Nutri-Bullet, but a regular blender would work too). Enjoy!
I like to chop the watermelon into small cubes and freeze it in plastic bags. Make sure to pick out the black seeds before freezing.

My Green Smoothie

A day without a green smoothie is like a day without sunshine.

Thus a green smoothie greets me almost every morning.

My Green Smoothie

What’s even better is listening to Josh Garrels music while I’m sipping my morning smoothie.

Now that’s a recipe for success.

My Green Smoothie
Prep time
Total time
Yield: 1 serving
  • Handful fresh kale or spinach leaves (about ½ cup packed)
  • 1 ripe banana
  • 1 Tbs coconut oil
  • 1 scoop dietary fiber or protein powder (optional)
  • ¼ cup vanilla yogurt (optional but delicious)
  • ½ cup + 2 Tbs vanilla almond milk (It's a odd amount because that's what fits in my small Nutri-Bullet cup, but you can use as much has you'd like)
  • 2 ice cubes (to chill the smoothie a bit)
  1. Place the ingredients in a blender (I use a Nutri-Bullet) and blend until smooth. Enjoy!

Easy Salsa Salad

I throw this salad together with whatever I have at hand. It’s simple, and makes a delicious lunch. :)


  • 1 (15 oz) can black beans, drained and rinsed
  • 3/4 cup canned sweetcorn, drained (about half a 15 oz. can)
  • 1/2 avocado, diced
  • 1/2 cup chopped tomato
  • 1/2 cup salsa (I used Newman’s Own pineapple salsa)
  • 2 Tbs olive oil
  • 2 Tbs lemon juice
  • 1 tsp cajun seasoning
  • salt and pepper, to taste

Additional Toppings:

  • fresh parsley or cilantro
  • tortilla chips


Stir together all the ingredients. Garnish with fresh parsley or cilantro and serve with tortilla chips.

Double Chocolate Muffins

These vegan Double Chocolate Muffins–spiced with vanilla, coconut, and banana–are moist and delicious!

It was almost nine o’clock at night. The perfect time to whip together a batch of chocolate muffins, right? Well, that’s what I thought the other night as I started jotting down a rough draft of the recipe. (Am I the only one that likes to write “first drafts” of recipes and then “edit” them until I’m pleased? Sigh…I guess I write too much.)

My first objective was to create slightly sweet chocolate muffins for breakfast. The first try was a success. The muffins were moist and great for a light snack or breakfast. The next objective: chocolate dessert muffins. I added extra sweetener and more chocolate chips (why not?), and the end result was an extra moist and delightfully richer dessert version. I’ve shown how to make both kinds in the recipe below. Either way, they’re good, it just depends on your preference.

Double Chocolate Muffins

  • 1 1/4 cup whole wheat flour
  • 1/3 cup cocoa powder
  • 1 heaping Tbsp of ground flaxseed (or more flour)
  • 1 Tbsp baking powder
  • 3/4 tsp salt
  • 1 large ripe banana (or 1 1/2 small bananas)
  • 1/2 cup coconut oil, melted
  • 1/2 cup vanilla almond milk
  • 1/2 cup sucanat (or 3/4 cup for dessert muffins)
  • 2 tsp vanilla (increase  to 1 Tbsp if using regular almond milk)
  • 1/3 cup semi-sweet mini chocolate chips (or 1/2 cup for dessert muffins)

Whisk together the flour, cocoa, flaxseed, baking powder, and salt. In a separate bowl, puree the banana with a mixer. In a small saucepan melt the coconut oil over medium-low heat. Once the oil is melted, stir in the sucanat, almond milk, and vanilla. Heat until warm (not hot). Pour into the bowl with the mashed banana and mix until combined. Blend in the flour mixture until combined. Stir in the chocolate chips. Line a 12 cup muffin tin with muffin liners. Pour the batter evenly into the cups. Bake at 375 for 15-17 minutes or until the tops are set (they should feel springy but not gooey). Cool a few minutes in the pan before removing the muffins from the tin and placing them on a wire rack to cool. Serve warm or cooled.

makes 1 dozen

Chocolate-Covered Oranges

Oranges and chocolate–two of my favorite flavors–are combined to make this quick, delicious, and healthy snack.


  • 1/4 cup semi-sweet mini chocolate chips (I use Enjoy Life)
  • 1 tsp coconut oil
  • 1 orange, peeled and segmented


Arrange the orange segments on a parchment covered dish. Place in the freezer for a few minutes. Meanwhile melt the chocolate chips and coconut oil in a small saucepan over medium-low heat until melted. Roll each orange segment in the melted chocolate until coated and place back on the parchment paper covered dish. You may need to melt more chocolate chips and coconut oil depending on the size of the orange and how thickly you coat the segments. Place back in the freezer uncovered for about 15 minutes or until the chocolate is hardened. Serve. Store leftovers (if there are any!) in a sealed container in the refrigerator.

Butternut Squash Hummus

Butternut squash adds a sweet twist to this classic Mediterranean dip.


  • 1 cup pureed cooked butternut squash*
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 2 Tbs tahini (optional)
  • 1 tsp Cajun Seasoning
  • 1/4 tsp salt
  • 2 cloves minced garlic


Combine all ingredients in a food processor and blend until smooth. Serve fresh or refrigerate. If the hummus gets dry, you can drizzle olive oil over the hummus to moisten it. Serve with bread (preferably pita bread or flat bread).

Makes about 2 1/2 cups of hummus

*Here is a helpful tutorial on how to peel, cut, and cook butternut squash. (I like to drizzle olive oil over the chopped squash and sprinkle it with salt and pepper and mix it with my hands before cooking.) The cooked squash can easily be pureed in a food processor. You will only need a small amount of it for this recipe, so feel free to experiment with the rest of the squash or serve it as a side dish.

Nut Butter

This flavorful nut butter combines almonds, pecans, and walnuts. It’s great served with apples or topped with jelly on a slice of bread.


  • 1 cup almonds
  • 1/2 cup pecans
  • 1/2 cup walnuts
  • 1/2 tsp salt, or to taste


  1. Place the nuts on a tray and toast at 350 degrees for 5 minutes. Let cool for a few minutes.
  2. Place the nuts in a food processor and blend until it becomes butter (5-6 minutes), scraping down the sides as necessary.
  3. Add salt to taste and blend.
  4. Refrigerate or store at room temperature.

makes 1 cup of nut butter

Vegan Chocolate Milk

Here is a simple and yummy vegan rendition of chocolate milk. :)


1 cup almond milk, or other non-dairy milk*
1 frozen banana
2 heaping tablespoons cocoa powder


Blend all ingredients in a blender (I use a Nutri-Bullet) and serve!

Makes 2 servings.

*Note: I love the creamy texture I get when I use 1/2 cup canned coconut milk and 1/2 cup almond milk.

Autumn Spice Crackers

These nutritious crackers highlight some of the seasons best tastes.


2 cups oat flour
1 cup pecans
1/4 cup ground flax seed
2 Tbs chia seeds
1 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
generous pinch of cloves
2 Tbs olive oil
2 Tbs maple syrup
2 Tbs water


Place the oat flour, pecans, flax seed, chia seeds, salt, cinnamon, nutmeg, and cloves in a food processor. Pulse for a few seconds until combined. Add the remaining ingredients and process until combined. The mixture will look crumbly, but should stick together when formed into a ball. You can add additional water if the dough is too dry. Place the dough on a baking stone and roll out to about 1/8″ thick. Cut the dough into cracker shapes using a pizza cutter. Bake at 350 degrees for 15-20 minutes, or until the edges are beginning to brown. Allow to cool on wire racks. Serve warm or at room temperature.

Makes about 3 dozen crackers

Tex-Mex Spaghetti Squash

Tex-Mex Spaghetti Squash
Inspired by one of my favorite blogs, Oh She Glows, this vegan dish of spaghetti squash topped with beans and guacamole is a delicious meal.


  • 2 spaghetti squash
  • 2 (15 oz) cans chili beans
  • 2 (15 oz) cans black beans, rinsed and drained
  • 1 (15 oz) can black beans
  • 1 (15 oz) can great northern beans, rinsed and drained
  • 1 (15 oz) can corn, rinsed and drained
  • 1 (15 oz) can diced tomatoes
  • 1 package taco seasoning mix (I use this homemade taco seasoning mix)
  • 1/2 onion, diced
  • optional topping: guacamole (I make my own guacamole using this recipe)


  1. Roast the spaghetti squash for about 35 minutes (here is a great tutorial on how).
  2. While the squash is roasting, combine the beans, diced tomatoes, seasoning, and onion in a pot and cook on medium low heat until heated through.
  3. As soon as the spaghetti squash is done roasting, scrape out the flesh with a fork. Serve the beans over the spaghetti squash and top with guacamole if desired.