vegan stuffed peppers
Vegan Stuffed Peppers with “Goat Cheese”

Vegan Stuffed Peppers with Vegan Goat Cheese!

My vegan journey has been pretty smooth over the past 7 years, but one thing that I sure do miss is the taste of goat cheese. I was a BIG fan of goat cheese and have been working on different recipes to kick those cravings. I am so thrilled to have finally found it and share it with you all!

Not going to lie – I have been eating these every single day for a week now as my afternoon snack. Just hits all those right spots! Baking is an option here but I do highly recommend them as a raw snack.

 

Vegan Stuffed Peppers
 

Love these Vegan Stuffed Peppers? Check out these other amazing treats!

Vegan Cheese Sauce Loaded with Veggies!

Green Goddess Dressing

Avocado and Parsley Chimichurri 

In search of a Food Processor to make all of your vegan dip and sauce dreams come true? Here are our top 3 picks:

Our Current Processor: The Magimix

  • Now, listen. I LOVE my food processor. But I did not purchase this until I was already a recipe creator for 3 years and, in those three years, I saved up a heck of a lot of pennies. Once my original food processor died (you will see it below!), I decided to upgrade to this absolutely magnificent machine. Is this necessary for your kitchen? Probably not. BUT, if you are serious about creating recipes and have the budget, this is one that cannot be beat. P.s this has a THIRTY year warranty.

Magimix Food Processor

The Cuisinart 14-cup Food Processor

  • Brushed stainless steel, 720-watts, large capacity….this is an absolute gem of food processors! I love how it all detaches like our magimix and makes creating AND removing easy. If you have ever had a food processor where the blades do not detach, then you know the struggle.

Cuisinart Food Processor

Cusinart 7 Cup Food Processor

  • So, sadly, our original food processor is no longer being sold (I find this a bit odd!), but this one is the closest that I could find for the price range, brand name, and quality. I always recommend going for the higher cup size (10-14 range), but this is a wonderful option for small families/singles/students. If budget is a concern and you are a larger family, go for the refurbished items before going down in size (I promise, a small cup size will drive you INSANE and you will kick yourself for not going bigger and refurbished!). So this has a stainless steel detachable blade, compact cover, spatula, extra large feed tube, and a 5 year motor warranty.

Cuisinart food processor
 

What you will need for these Vegan Stuffed Peppers:

 

Ingredients Required:

Cashews

Garlic

Lemon Juice

Apple Cider Vinegar

Sea Salt

Green Onions

 

Vegan Stuffed Peppers

"Goat Cheese" Stuffed Vegan Peppers

These are my current obsession and I know you are going to love them too! Enjoy these raw or baked!
5 from 1 vote
Print Pin Rate
Course: Appetizer, Snack
Cuisine: American
Keyword: beginner friendly, easy vegan snack
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4
Calories: 195kcal

Ingredients

  • 5 Mini Sweet Peppers
  • 1 cup raw cashews soaked for a few hours or overnight
  • 1 clove garlic
  • 1/4 cup lemon juice fresh is best
  • 1 tsp apple cider vinegar
  • 1/2 tsp sea salt
  • 1 green onion diced thin

Instructions

  • Blend together the cashews, garlic, lemon juice, apple cider vinegar, and sea salt until smooth. Taste test and adjust to your liking.
  • Wash and slice the mini bell peppers in half, remove the seeds and add a nice big scoop of the cashew cream inside. Top with sliced green onion. Enjoy!
  • If you would like to bake (I do recommend trying the raw first!), pop into the oven for 15 minutes at 425F/218C. Add the green onions once baked. Enjoy!

Notes

**These can be eaten with any pepper you wish - big/small/spicy!
**To save money, feel free to sub for 1/2 cup sunflower seeds with 1/2 cup cashews. You can also opt to use 1 cup sunflower seeds but be sure to add just a bit of sugar for the bitter taste :). As soon as I get my hands on some sunflower seeds I will make a new recipe for this. 

Nutrition

Calories: 195kcal | Carbohydrates: 13g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Sodium: 297mg | Potassium: 302mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1126IU | Vitamin C: 51mg | Calcium: 12mg | Iron: 2mg

 

Looking to lower your waste while prepping? Check these out!

Compostable & Unbleached Parchment Paper

Compostable Parchment Paper
The parchment paper by “If You Care” is unbleached, chlorine free, and compostable. I have used this up to the highest oven setting without any issues! Paper, in it’s natural state is beige or light brown. For years people have subjected it to a bleaching process to create the white sheets we all know and love. Unfortunately, cleaning the paper is having the opposite effect on the environment. The most common bleaching agent – chlorine dioxide (ClO2) – occurs naturally as a component of salt, but once it separates from it’s natural pair it begins to cause problems. The paper bleaching process deposits chlorine in the lakes and streams where mills are most commonly located, and once there it bonds with organic matter in the form of dioxins. Dioxins are a group of highly toxic chemicals that are thought to pose negative effects on reproductive and immune system development, as well as cause several kinds of cancers. According to the U.S. Environmental Protection Agency, there is no safe level of dioxin exposure.

Vonuva Plant Based Wax Wraps

Plant based wax wraps
Reusable. Compostable. Cruelty-Free! Each wrap is made of unbleached certified organic cotton cloth infused with all-natural candelilla wax, pine resin, a pinch of soy wax and organic coconut oil.

Plastic-Free Glass Containers

glass Tupperware
Plastic Free. Sustainable. Non-toxic. The bamboo lids are strong, durable and beautiful. They’re plastic free, BPA free, phthalate free, biodegradable and recyclable! They also double as portable cutting boards!

Find more healthy vegan recipes like these stuffed peppers when you join The WonderMamas Meal Plan Membership!

 

Check out our meal plans here!

116 Views0
Vegan Goji Berry & Mixed Nut Energy Balls

Vegan Goji Berry & Mixed Nut Energy Balls

Our family adores energy balls and we create new ones each week with various ingredients: dried fruit, nuts, chocolate, coconut, Medjool dates, nut/seed butter and more!

The boys have fallen head over heels in love with Goji Berries and so I decided to create an energy ball with these little miracle workers. Goji berries have a very long history in Ancient China and have been used for eye, liver and kidney issues.

They are a great source of Vitamin C, Iron, and Fiber and contain all 8 essential amino acids!!

Vegan Goji Berry & Mixed Nut Energy Ball

I decided to add as many goodies as possible to these energy balls: Dates, Almonds, Cashews, Chocolate, and Coconut!

 

Further Benefits of Goji Berries

Goji Berries

  • Just one ounce of these berries will fulfill 10% of your daily protein requirements!
  • The high amount of vitamin C is great to boost your immune system and protect you and your little ones from the flu.
  • These berries can aid in weight loss. The sweet and yummy taste (plus the added fiber) can help you to have an easier transition from processed sugar to whole foods. Our family LOVES to snack on these!
  • Goji berries contain a special antioxidant called zeaxanthin (this antioxidant gives them their beautiful and bright color). Antioxidants protect cells against breaking down when they’re exposed to elements such as smoke and radiation.
  • Goji berries are fantastic for lowering blood sugar and avoiding sugar crashes. They can also improve sugar tolerance if you slowly substitute these for the processed sugar snacks!
So now that we have talked about this amazing superfood, let’s get to blending and rolling these amazing Vegan Goji Berry & Mixed Nut Energy Balls!

 

Let the Food Processor do all of the work! Just keep processing until a dough ball like this forms 🙂

 

Vegan Goji Berry and Mixed Nut Energy Balls

These are a must try energizing bite to add to your family's weekly meal plans! Great for the kids lunch boxes or an afternoon pick me up!
5 from 1 vote
Print Pin Rate
Course: Snack
Cuisine: American
Keyword: beginner friendly, energy ball, kid friendly
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 12
Calories: 70.15kcal

Ingredients

Instructions

  • Start by removing the seeds from the medjool dates and adding to the food processor. Follow this by tossing in all of the remaining ingredients.
  • Turn the food processor on and allow it to do all the work for you. If you need to stop to scrape down the sides, go right ahead. Continue to food process the mixture until a dough like ball is formed.
  • Once the dough is formed, remove from procesor and take either a 1 tsp or 1 tbsp (depending on the size you want) amount and roll into balls. You can leave as is or you can roll in some coconut shreds as shown. The balls will be quite sticky so I do recommend rollling them in some sort of a powder/shreds. Feel free to use cacao powder, coconut shreds, pulsed nuts, powdered sugar or whatever else you want!
  • Store in the refrigerator to set and also to keep for the week. I like to keep mine stored in an airtight glass container. These are fantastic for snack lunch boxes, mid-afternooon pick me ups or even as a quick out the door energy boost!

Notes

**Can sub out any nuts for seeds.
**Can sub goji berries for any dried fruit you have on hand. 

Nutrition

Calories: 70.15kcal | Carbohydrates: 11.84g | Protein: 1.14g | Fat: 2.8g | Saturated Fat: 0.95g | Sodium: 0.34mg | Potassium: 108.01mg | Fiber: 1.34g | Sugar: 9.62g | Vitamin A: 18.25IU | Calcium: 15.87mg | Iron: 0.48mg

p.s. If you dig this recipe, try out these other hits!

 

Vegan Goji Berry Energy Balls

2,655 Views0
two bean turmeric hummus
Two Bean Turmeric Hummus (Vegan – GF – Oil Free)

Two Bean Turmeric Hummus

When you embark on the journey to using more Whole Foods in your daily life, you start to experiment. The more you experiment with whole foods, the more experienced and confident you become in the kitchen. I highly recommend you all to experiment more and use your intuition in your cooking.

I was about to prepare my weekly batch of hummus for me and my children when I noticed that I was quite low on my garbanzo beans. I had batch cooked them a few days earlier but snacking had lowered them down to just about 1 and a half cups. This was absolutely not enough for the amount of hummus we go through in a few days (we are obsessed with homemade hummus!) and so I decided to add one of my favorite “sneak in” treats; the cannellini bean.

Read more

860 Views2
20 healthy popsicle recipes for kids and adults
20 Healthy Popsicle Recipes for Kids and Adults!

The weather is heating up (good golly, miss molly) and it is officially ice cream and popsicle season!! Skip the ice cream stands and save your money because today on the blog we have 20 Healthy Popsicle Recipes for Kids and Adults! These are absolutely amazing (and easy!) recipes for you and your little ones. Enjoy! 

What you need to make our amazing Healthy Popsicle Recipes:

20 veggie and fruit popsicle recipes
 

Silicone or Stainless Steel Popsicle Molds

High-Speed Blender or….: Most of the recipes just need a blender, but some have a carrot or beet juice. If you do not have a high-speed blender (Think Vitamix or Blendtec ) to blend some of these items into juice, then you can opt to steam the veggies first before blending OR use a juicer. I repeat, a good quality high-speed blender can turn FULL veggies into a juice (I’m still shocked about it!)

Clear space in your freezer: Popsicle molds need to stand up straight

Extra Popsicle Sticks (if needed)

Plenty of fruits, veggies, nut/seed butter, superfoods and more to play around with!

 

**This post may contain affiliate links, meaning we gain a commission with any sales through the links clicked (thanks!). I just wanted to let you all know that we only add the links to products that we actually own/use ourselves. I would never link to anything that I do not trust and love. As always, thank you for being here and choosing Wonder Mamas for your plant-based journey!**

 

 

The Silicone Mold

Silicone popsicle moulds
I went back and forth for far too long on whether to get the silicone or stainless steel molds. I ended up going with the silicone for two mommy reasons: first off, my children have access to the freezer and the silicone is much safer in case one of them decides to throw it at the other (Obviously I do not think this would ever happen, BUT I can never be too careful with two 2-year-old boys haha) and secondly, there were more slots so that I could make 10 popsicles vs 6. Turns out the second reason is null because I found out they make a 10 slot stainless steel holder as well here!

If my freezer was out of reach of my children (who are, by the way, addicted to these popsicles!), then I would have chosen the stainless steel 100%.

About the Silicone molds: These molds are made from food-grade silicone, BPA free, super easy to clean and dishwasher safe. If they ever break (which I do not see happening for quite a long time), you can easily slice these up and use them all around the kitchen for random things (I love to use them as heat protectors). You want to boil these in a large pot of water for a good 10 minutes before using.

Tips: To get the popsicles out without any hassle, simply run under lukewarm water for about 10 seconds. They slide right out after! These popsicles are quite large so the boys will have half and then we will simply put them back into the mold. You can also make these half the size by just filling halfway and then pushing the popsicle stick all the way down 🙂 

 

 

The Stainless Steel Mold

stainless steel popsicle molds
Aren’t these beautiful!? I have to say, the stainless steel molds are just stunning. The stainless steel molds have more parts than the silicone molds and require a bit of organization on your part (if you find yourself losing small pieces easily, just come join me on the silicone mold side hehe).

The stainless steel molds are made of BPA free 304 food grade stainless steel. I have heard that these popsicles freeze much quicker than the silicone molds (our molds take a good 3-4 hours to freeze in the silicone molds). I have also heard that the rack for the popsicles is MUCH more stable than the silicone molds. If I do not have the silicone molds perfectly stable and upright in my freezer, they will spill out. These seem to not have that issue because of the heavy-duty stand!

Tips: Just like with the silicone mold, simply run some lukewarm water over the mold to pop out the popsicles 🙂 

 

 The Ingredients

The main reason that I went overboard with recipes is that I want to really make one thing clear: ANYTHING goes in popsicles. If you can make it into a smoothie, you can make it into a popsicle. If you can blend it, you can lick it haha!

Each Healthy Popsicle Recipe can be adjusted to your personal needs such as:

 

Allergies: If you are allergic to any ingredient listed, simply swap out! Do not fear the unknown here, it is so fun to learn new things in the kitchen.

Sweetness: We generally stick to bananas, Medjool dates, maple syrup or berries for the added sweetness in our popsicles. You can mix this up with whatever sweetener you prefer as well.

Butters: If your children are having friends over and you are worried about nut allergies, go ahead and stick with sunflower butter. You may need to add more sweetener additions to the mix but just taste test and adjust as needed.

Added Fats: I love to add extra fats to any of these popsicle creations. You can sub out 1/2 of the plant milk for canned coconut milk, you can toss in some avocado, or even soaked and rinsed cashew nuts.

Supplements / Powders / Superfoods: As I said before, if you can blend it, you can lick it! Do not be afraid to add your favorite daily superfoods to these popsicles. I love to add spirulina, chia seeds, hemp seeds, moringa, and more to my popsicle creations! If you are making these for children, just be sure to know exactly what you are putting into their popsicles. I do not give the boys moringa, but I do give them a small portion of spirulina. Chia seeds, hemp seeds, flax seeds and more are always added to their mixes. Adult tip: Don’t forget to check out the last two recipes, JUST for adults!

The Healthy Popsicle Recipes

 

Refreshing Lemonade

lemondade popsicle

  • 3 cups non-dairy yogurt (plain)
  • 1/4 cup + 1 tbsp freshly squeezed lemon juice
  • 3 tbsp non-dairy milk (I enjoy almond milk)
  • 2-3 tbsp maple syrup, Medjool dates or your preference for sweetener
  • Zest of 1 lemon

Simply add all ingredients to a high-speed blender and blend until smooth. Pour into popsicle mold and add topper/popsicle stick. Freeze overnight.

 

The Sweet P

  • 1 cup apple juice
  • 1 cup orange juice
  • 1 medium/large, cooked sweet potato
  • 1 ripe banana
  • 1 tsp maple syrup

Bake/boil your sweet potato first. Let cool. Remove skin.

Toss all ingredients into a blender and blend until smooth. Pour into popsicle molds and add topper/sticks. Freeze overnight.

 

The Green Monster

  • 1 cup non-dairy milk (I used soy)
  • 1 small knob ginger, grated
  • 1 cup spinach or your favorite salad greens
  • 1/4 cup parsley (lightly packed)
  • 2-3 kiwis, peeled and sliced
  • 1 large banana (ripe, please!)
  • 2 Medjool dates or 1 tbsp maple syrup
  • 1 tsp spirulina

Simply add all ingredients to a high-speed blender and blend. You can make this a smooth blend or a chunky blend! Pour into popsicle mold and add topper/popsicle stick. Freeze overnight.

 

Beets by Mom

  • 1 beet, medium/large in size, juiced
  • 1 sweet apple, sliced
  • 1 handful of strawberries
  • 2-3 carrots, juiced
  • 1/2 lemon, juiced

If you have a high-speed blender, toss in the beets and carrots and blend up! Add in remaining ingredients and blend until smooth. Pour into popsicle molds, add the topper/sticks and freezer overnight.

If you do not have a high-speed blender, you can juice them!

 

Berry Bomb

  • 1 heaping cup frozen blueberries
  • 1 heaping cup frozen raspberries
  • 1.5 cups baby spinach (lightly packed)
  • 1 tsp spirulina
  • 1/2 cup fresh water
  • 1/2 cup orange juice

Simply add all ingredients to a high-speed blender and blend until smooth or chunky (your preference). Pour into popsicle mold and add topper/popsicle stick. Freeze overnight.

 

The Picky Eater

  • 1 sweet apple, peeled and sliced
  • 1 cup kale, stem removed
  • 1 stalk celery
  • 1 small cucumber, peeled
  • Juice of 1 small lemon
  • 1/2 cup orange juice OR any fresh squeeze juice (Beet juice was shockingly amazing in this)

Add the kale, orange juice, and celery first. Blend until smooth. Add remaining ingredients and blend until smooth. Pour into popsicle mold and add topper/popsicle sticks and freeze overnight.

Strawberry Banana

  • 1 large banana or 2 small bananas, ripe and frozen
  • 15 fresh strawberries, trimmed and sliced
  • 1/2 cup orange juice
  • 1 tbsp chia seeds

Simply add all ingredients to a high-speed blender and blend until smooth. Pour into popsicle mold and add topper/popsicle stick. Freeze overnight.

Minty Fresh

  • 1/4 cup coconut water
  • 1 large English cucumber, peeled and sliced
  • 1/4 cup mint leaves, packed
  • 1/4 cup lime juice, freshly squeezed
  • zest of 1 lime
  • 1-2 tbsp maple syrup (taste and adjust as needed)

Simply add all ingredients to a high-speed blender and blend until well mixed. Pour into popsicle mold and add topper/popsicle stick. Freeze overnight.

 

Creamsicle

  • 1.5 cups of orange juice
  • 1.5 cups vanilla non-dairy yogurt

Simply add all ingredients to a high-speed blender and blend until smooth. Pour into popsicle mold and add topper/popsicle stick. Freeze overnight.

 

Lavender Infusion

  • 3/4 cup Oat or Almond Milk
  • 2 tbsp dried lavender
  • 1.5 cups non-dairy yogurt (vanilla or plain)
  • 3 Medjool dates or 2 tbsp maple syrup
  • For Adults: I find that adding Chai tea spice to this is amazing as well!

Simply add all ingredients to a high-speed blender and blend until smooth. Pour into popsicle mold and add topper/popsicle stick. Freeze overnight.

Chocolate Addict

  • 1 cup non-dairy milk (I really enjoyed vanilla soy and almond milk)
  • 2 ripe and frozen bananas (the more ripe, the better)
  • 1/4 cup cocoa powder
  • 1-2 tsp vegan chocolate chips
  • 5-6 Medjool dates
  • 1-2 tbsp of any seed or nut works here

Simply add all ingredients to a high-speed blender and blend until smooth. Pour into popsicle mold and add topper/popsicle stick. Freeze overnight.

PB&J

  • 1/2 cup non-dairy plant milk (I enjoyed vanilla)
  • 3/4 cup all-natural peanut butter (or any nut/seed butter)
  • 2 cups frozen blueberries
  • 1 cup frozen strawberries
  • 3 Medjool dates
  • 2 tbsp maple syrup (you can also use a ripe banana!)
  • 1 tbsp chia seeds

Simply add all ingredients to a high-speed blender and blend until smooth or chunky (your preference). Pour into popsicle mold and add topper/popsicle stick. Freeze overnight.

 

Peachy Keen

  • 1/2 cup non-dairy plant milk
  • 1 cup non-dairy yogurt, plain
  • 3-4 fresh peaches (1.5 cups amount when diced)
  • 1 tsp vanilla extract
  • 2 tsp freshly squeezed lemon juice
  • 2 Medjool dates, pitted
  • 1 tbsp flax meal

Simply add all ingredients to a high-speed blender and blend until well mixed. Pour into popsicle mold and add topper/popsicle stick. Freeze overnight.

 

Raspberry Cocoa

  • 1.5 cups non-dairy plant milk
  • 2 cups Frozen Raspberries
  • 1 large ripe banana
  • 1-2 tbsp Cacao Powder
  • 1 tbsp chia seeds
  • 1 tbsp almond butter

Simply add all ingredients to a high-speed blender and blend until smooth. Pour into popsicle mold and add topper/popsicle stick. Freeze overnight.

Pineapple Express

  • 3/4 cups coconut water or fresh water
  • 1/4 cup kale (stems removed)
  • 1/4 cup spinach
  • 1 large or 2 small ripe bananas, frozen
  • 2 cups diced pineapple
  • 1 tsp spirulina or favorite supplement

I like to blend the kale/spinach/coconut water first. Once blended, add the remaining ingredients and blend until smooth. Pour into popsicle mold and add topper/popsicle stick. Freeze overnight.

Orange Carrot

  • 1 cup orange juice
  • 1 cup carrot juice
  • 1 small knob ginger, grated
  • 1 cup diced pineapple or mango

If you have a high-speed blender, you can just add the carrot in first and blend until smooth. Then go ahead and add in the orange juice, grated ginger, and pineapple/mango. Blend until smooth and pour into popsicle molds.

If you do not have a high-speed blender, you will need to juice the carrots first OR you can steam them and then blend them!

Lime & Coconut H2O

  • 1 lime, freshly squeeze
  • zest of 1 lime
  • 1.5 cups diced pineapple
  • 1/2 banana, very ripe
  • 3/4 cup coconut water
  • 1 heaping cup spinach
  • 1 tbsp chia, flax or hemp seeds

Simply add all ingredients to a high-speed blender and blend until smooth or chunky (your preference). Pour into popsicle mold and add topper/popsicle stick. Freeze overnight.

Cucumber Surprise

  • 2 large cucumbers, peeled and sliced
  • 1.5 cups diced honeydew melon
  • 1/2 cup packed mint leaves
  • 1 tbsp lemon juice

Add the cucumber, honeydew melon and lemon to the blender and blend until smooth. Toss in the mint leaves and do a quick blend so that the leaves are just broken down. Pour into popsicle molds, add topper/popsicle sticks and freeze overnight.

ADULTS ONLY

 

If you are craving some caffeine in your popsicle treats, be sure to try these out! I like to blend up a small batch of these and add to the mold with my sons veggie popsicles :). Martin adores these!

 

Mocha Baby

  • 2 cups of coffee
  • 3/4 cups non-dairy milk
  • 1 tsp vanilla extract
  • 1.5 tbsp cocoa powder
  • 2-3 tbsp maple syrup (adjust as needed)
  • An option that I never skip: 1-2 tbsp vegan chocolate chips 🙂

Brew your coffee and then let it cool (You can just make a big batch and store it in the fridge for the week if you like). Add all ingredients to a high-speed blender and blend until smooth. Pour into popsicle mold and add topper/popsicle stick. Freeze overnight.

Coconut Coffee

  • 1 can coconut milk (I like full fat but feel free to use reduced)
  • 2 Medjool dates, pitted
  • 1 tbsp maple syrup
  • 1-2 tbsp shredded coconut
  • 1 cup coffee, brewed and chilled

Brew your coffee and then let it cool (You can just make a big batch and store it in the fridge for the week if you like). Add all ingredients to a high-speed blender and blend until smooth. Pour into popsicle mold and add topper/popsicle stick. Freeze overnight.

Share your Popsicles!

If you would like to share your Healthy Popsicle creations with us on Instagram or Facebook, please tag us with the hashtag:

#WMPopsicles

I’m so excited to see all that you create and play around with!

[/fusion_text][fusion_separator style_type=”none” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=”” sep_color=”” top_margin=”10″ bottom_margin=”10″ border_size=”” icon=”” icon_circle=”” icon_circle_color=”” width=”” alignment=”center” /][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

2,588 Views2
Vegan Vanilla Cranberry Energy Bites
Vegan Vanilla Cranberry Bites: Delicious and Nutritious

Vegan Vanilla Cranberry Energy Bites

After lots and lots of gloomy days with rain and even snow (so crazy!), the sun has officially made her way to our little town here in Italy. Let the picnic games begin!

I have been absolutely obsessed with picnics since I was a little girl. My brother and I would wrap up any food that I saw lying around the house and then make an impromptu picnic in our backyard with worms and ants as our guests of honor. I specifically remember us getting in trouble every single time we did this because we would steal my moms “good sheets” from the closet to use as a blanket haha. Oh, those were the days! Read more

2,023 Views2
sweet potato toast
2 Way Sweet Potato Toast (Vegan, Oil Free and Gluten Free)

[fusion_builder_container hundred_percent=”no” equal_height_columns=”no” menu_anchor=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=”” background_color=”” background_image=”” background_position=”center center” background_repeat=”no-repeat” fade=”no” background_parallax=”none” parallax_speed=”0.3″ video_mp4=”” video_webm=”” video_ogv=”” video_url=”” video_aspect_ratio=”16:9″ video_loop=”yes” video_mute=”yes” overlay_color=”” video_preview_image=”” border_size=”” border_color=”” border_style=”solid” padding_top=”” padding_bottom=”” padding_left=”” padding_right=””][fusion_builder_row][fusion_builder_column type=”1_1″ layout=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” border_position=”all” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding_top=”” padding_right=”” padding_bottom=”” padding_left=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” center_content=”no” last=”no” min_height=”” hover_type=”none” link=””][fusion_text columns=”” column_min_width=”” column_spacing=”” rule_style=”default” rule_size=”” rule_color=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=””]

2 Way Sweet Potato Toast!

[/fusion_text][fusion_separator style_type=”none” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=”” sep_color=”” top_margin=”20″ bottom_margin=”20″ border_size=”” icon=”” icon_circle=”” icon_circle_color=”” width=”” alignment=”center” /][fusion_text columns=”” column_min_width=”” column_spacing=”” rule_style=”default” rule_size=”” rule_color=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=””]

Watch How To Make Them Here:

[/fusion_text][fusion_separator style_type=”none” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=”” sep_color=”” top_margin=”20″ bottom_margin=”20″ border_size=”” icon=”” icon_circle=”” icon_circle_color=”” width=”” alignment=”center” /][fusion_code]PGRpdiBzdHlsZT0idGV4dC1hbGlnbjpjZW50ZXI7Ij48aWZyYW1lIHdpZHRoPSI1NjAiIGhlaWdodD0iMzE1IiBzcmM9Imh0dHBzOi8vd3d3LnlvdXR1YmUuY29tL2VtYmVkL0F6SEpOempHb084IiBmcmFtZWJvcmRlcj0iMCIgYWxsb3c9ImFjY2VsZXJvbWV0ZXI7IGF1dG9wbGF5OyBlbmNyeXB0ZWQtbWVkaWE7IGd5cm9zY29wZTsgcGljdHVyZS1pbi1waWN0dXJlIiBhbGxvd2Z1bGxzY3JlZW4+PC9pZnJhbWU+[/fusion_code][fusion_separator style_type=”none” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=”” sep_color=”” top_margin=”20″ bottom_margin=”20″ border_size=”” icon=”” icon_circle=”” icon_circle_color=”” width=”” alignment=”center” /][fusion_text columns=”” column_min_width=”” column_spacing=”” rule_style=”default” rule_size=”” rule_color=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=””]

Potatoes are a huge hit with our twin boys and so I am constantly trying to find ways to sneak healthy fats like seeds/nuts/avocados in the mix!

I tried sweet potato fries with guacamole (surprisingly good!), Okinawa potato mash with raw cashews as a secret blend formula and more but THIS is the one that is a hit EVERY SINGLE TIME! Read more

770 Views0
homemade nut butter
How To Make Your Own Homemade Nut and Seed Butter!

Homemade Nut and Seed Butter

Nuts and seeds are natural power-packs of nutrients like vitamins, minerals, antioxidants, healthy fats, protein and fiber, which help children grow, develop and learn. Regularly eating nuts/seeds as part of an overall healthy diet can help to reduce cholesterol, regulate blood pressure, reduce the risk of diabetes and heart disease, maintain regular bowel movements and even support bone health! Raw or dry-roasted and unsalted nuts/seeds are the healthiest option. Added salt or sugar should be avoided where possible.

Here are some amazing recipes to try to ensure your babes (and you) are only eating the BEST!

Homemade Nut butter

Quick Tips & Tricks

You never need to roast! Roasting is just an extra step to a more flavorful nut butter. I have had all of these kinds of butter all-natural (nuts/seeds straight the into food processor) and have loved every single bite. Test out what works for you!

First the nuts/seeds will crumble, then it will look like a course meal, and then a big crazy looking ball. You need to have patience and let it keep going! Soon you will have a beautiful creamy nut butter that the entire family will love!

While many companies add in corn syrup and nasty additives, you have the option of adding amazing natural spices like cinnamon, pumpkin spices, and more! Have so much fun with it 🙂

 

In search of a Food Processor to make all of your nut/seed butter dreams come true? Here are our top 3 picks:

Our Current Processor: The Magimix

  • Now, listen. I LOVE my food processor. But I did not purchase this until I was already a recipe creator for 3 years and, in those three years, I saved up a heck of a lot of pennies. Once my original food processor died (you will see it below!), I decided to upgrade to this absolutely magnificent machine. Is this necessary for your kitchen? Probably not. BUT, if you are serious about creating recipes and have the budget, this is one that cannot be beat. P.s this has a THIRTY year warranty.

Magimix Food Processor

The Cuisinart 14-cup Food Processor

  • Brushed stainless steel, 720-watts, large capacity….this is an absolute gem of food processors! I love how it all detaches like our magimix and makes creating AND removing easy. If you have ever had a food processor where the blades do not detach, then you know the struggle.

Cuisinart Food Processor

Cusinart 7 Cup Food Processor

  • So, sadly, our original food processor is no longer being sold (I find this a bit odd!), but this one is the closest that I could find for the price range, brand name, and quality. I always recommend going for the higher cup size (10-14 range), but this is a wonderful option for small families/singles/students. If budget is a concern and you are a larger family, go for the refurbished items before going down in size (I promise, a small cup size will drive you INSANE and you will kick yourself for not going bigger and refurbished!). So this has a stainless steel detachable blade, compact cover, spatula, extra large feed tube, and a 5 year motor warranty.

Cuisinart food processor
 

 

How To Make Your Own Peanut Butter

Peanut Butter

Easy, Quick and Delicious!
5 from 1 vote
Print Pin Rate
Course: Breakfast, how to, Snack
Cuisine: American
Keyword: easy vegan pasta, homemade nut butter, quick
Cook Time: 10 minutes
Total Time: 10 minutes
Servings: 15
Calories: 118kcal

Equipment

  • Food Processor

Ingredients

  • 2 cups unsalted shelled peanuts OR dry roasted peanuts your choice!
  • 2 tbsp maple syrup
  • Pinch of Salt

Instructions

  • Add peanuts to a food processor/high-speed blender and let it run for about 1 minute.
  • Stop and scrape down the sides.
  • Food process/blend again for another 5 minutes, until creamy.
  • If you would like to add a little bit of maple syrup or a pinch of salt, add now and food process/blend again for 30 more seconds.

Notes

Store in a mason jar in the refrigerator and consume within 1 month.

Nutrition

Calories: 118kcal | Carbohydrates: 5g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 151mg | Fiber: 2g | Sugar: 2g | Calcium: 24mg | Iron: 1mg

How to make your own cashew butter

How To Make Your Own Cashew Butter

Quick, Easy and Delicious!
5 from 1 vote
Print Pin Rate
Course: how to, Snack
Cuisine: American
Keyword: easy, how to make your own cashew butter, quick
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 15
Calories: 143kcal

Equipment

  • Food Processor

Ingredients

  • 3 cups unsalted cashews

Instructions

  • Add cashews to food processor and process for 1-2 minutes. Scrape down the sides and process again. Continue to scrape down sides every few minutes until about 12 minutes have passed. Let the food processor run until the cashew butter is very creamy. If this is your first time, add one more minute to when you THINK it is down. I promise it can get creamier!

Notes

Store in a mason jar in the refrigerator for up to 4 weeks.

Nutrition

Calories: 143kcal | Carbohydrates: 8g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Sodium: 3mg | Potassium: 170mg | Fiber: 1g | Sugar: 2g | Vitamin C: 1mg | Calcium: 10mg | Iron: 2mg

How To Make Your Own Almond Butter

How To Make Your Own Almond Butter

Easy, Delicious and Nutritious!
5 from 1 vote
Print Pin Rate
Course: Snack
Cuisine: American
Keyword: easy, easy vegan pasta, how to make your own almond butter, quick
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 20
Calories: 129kcal

Equipment

  • Food Processor

Ingredients

Instructions

  • Now, you can simply add the almonds to the food processor/high-speed blender and process until smooth and have nut butter, but roasting them is just so yummy!!
  • Preheat oven to 350F/175Spread almonds out over the baking sheet and toast for 10 minutes (stir halfway through).
  • Let almonds cool down until warm and add to food processor/blender. Process/blend until creamy while scraping down the sides every few minutes or so. This takes me around 10 minutes but it can take up to 15 so be patient. Grab a book!
  • If using the optional flavors, add in after the butter is creamy and process again for another minute.
  • Let the butter cool down and then transfer to a mason jar.

Notes

Store in refrigerator for up to 4 weeks.

Nutrition

Calories: 129kcal | Carbohydrates: 6g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 156mg | Fiber: 3g | Sugar: 2g | Calcium: 59mg | Iron: 1mg

How To Make Your Own Sunflower Butter

How To Make Your Own Sunflower Butter

Easy, Simple and Delicious!
5 from 1 vote
Print Pin Rate
Course: Snack
Cuisine: American
Keyword: easy, how to make your own sunflower butter, quick
Cook Time: 15 minutes
Total Time: 15 minutes
Servings: 20
Calories: 124kcal

Equipment

  • Food Processor

Ingredients

Instructions

  • Preheat oven to 350F/175Spread sunflower seeds out over the baking sheet and toast for 20-25 minutes (stir halfway through).
  • Let seeds cool down until warm and add to food processor or high-speed blender. Process/blend until creamy while scraping down the sides every few minutes or so. This takes me around 10 minutes but it can take up to 15 so be patient. Grab a book!
  • Do not add the coconut sugar and salt until the seed butter is creamy (minimum 10 minutes).
  • Let the butter cool down and then transfer to a mason jar.

Notes

Store in refrigerator for up to 4 weeks.

Nutrition

Calories: 124kcal | Carbohydrates: 6g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 53mg | Potassium: 130mg | Fiber: 2g | Sugar: 2g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

how to make your own tahini

How To Make Your Own Tahini

Easy, Quick and Delicious!
5 from 1 vote
Print Pin Rate
Course: Sauce
Cuisine: Mediterranean
Keyword: easy, easy vegan pasta, quick, sesame seed butter, tahini
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 15
Calories: 115kcal

Equipment

  • Food Processor

Ingredients

  • 2 cups sesame seeds
  • 1/4 tsp sea salt
  • 1 tbsp extra virgin olive oil *Optional* I typically would not recommend oil added into any butter, but this is a huge preference to many tahini paste lovers!

Instructions

  • You can simply process/blend the sesame seeds all natural, but roasting them in a skillet does WONDERS for flavor.
  • You will need a dry cast iron skillet or a heavy non-stick skillet. Heat over medium and add the seeds. Stir frequently until they begin to brown and then remove immediately and pour into blender/food processor with extra virgin olive oil (if using). Process/blend until nice and creamy

Notes

Store in a glass jar for up to 4 weeks in the refrigerator.

Nutrition

Calories: 115kcal | Carbohydrates: 5g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 41mg | Potassium: 94mg | Fiber: 2g | Sugar: 1g | Calcium: 195mg | Iron: 3mg

how to make your own pistachio butter

How To Make Your Own Pistachio Butter

Quick, Easy and Delicious!
5 from 1 vote
Print Pin Rate
Course: Snack
Cuisine: American
Keyword: easy, how to make your own cashew butter, pistachio butter, quick
Cook Time: 10 minutes
Total Time: 10 minutes
Servings: 15
Calories: 142kcal

Equipment

  • Food Processor

Ingredients

  • 3 cups shelled pistachio nuts
  • Pinch of salt
  • 1 tbsp maple syrup
  • 1/8 tsp cinnamon

Instructions

  • Preheat oven to 350F/175Spread pistachios out over the baking sheet and toast for 6-8 minutes until fragrant. I like to keep an eye on them to make sure they do not burn and stir around 4 minutes.
  • Let nuts cool down until warm and add to food processor or high-speed blender. Process/blend until creamy while scraping down the sides every few minutes or so. This takes me around 10 minutes but it can take up to 15.
  • Do not add the optional flavors until creamy.
  • Let the butter cool down and then transfer to a mason jar.

Notes

Store in refrigerator for up to 4 weeks.

Nutrition

Calories: 142kcal | Carbohydrates: 8g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 255mg | Fiber: 3g | Sugar: 3g | Vitamin A: 102IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg

 

Looking to lower your waste while prepping? Check these out!

Compostable & Unbleached Parchment Paper

Compostable Parchment Paper
The parchment paper by “If You Care” is unbleached, chlorine free, and compostable. I have used this up to the highest oven setting without any issues! Paper, in it’s natural state is beige or light brown. For years people have subjected it to a bleaching process to create the white sheets we all know and love. Unfortunately, cleaning the paper is having the opposite effect on the environment. The most common bleaching agent – chlorine dioxide (ClO2) – occurs naturally as a component of salt, but once it separates from it’s natural pair it begins to cause problems. The paper bleaching process deposits chlorine in the lakes and streams where mills are most commonly located, and once there it bonds with organic matter in the form of dioxins. Dioxins are a group of highly toxic chemicals that are thought to pose negative effects on reproductive and immune system development, as well as cause several kinds of cancers. According to the U.S. Environmental Protection Agency, there is no safe level of dioxin exposure.

Vonuva Plant Based Wax Wraps

Plant based wax wraps
Reusable. Compostable. Cruelty-Free! Each wrap is made of unbleached certified organic cotton cloth infused with all-natural candelilla wax, pine resin, a pinch of soy wax and organic coconut oil.

Plastic-Free Glass Containers

glass Tupperware
Plastic Free. Sustainable. Non-toxic. The bamboo lids are strong, durable and beautiful. They’re plastic free, BPA free, phthalate free, biodegradable and recyclable! They also double as portable cutting boards!

Find more healthy vegan recipes like this homemade nut butter when you join The WonderMamas Meal Plan Membership!


 

Check out our meal plans here!

1 View0