Posts tagged vegan
Chocolate Banana Ice Cream
Kat Marris

Everybody’s feeling hot hot hot!! I know you just sang that in your head :)…

The temps have been high and that means I’m pulling out all my icy cold recipes for smoothies, ice creams and popsicles. I need recipes that can be made FAST so I can chill out ASAP!

This icy cold and super creamy chocolate banana ice cream has been my favorite recently! Sweetened with mango and loaded with rich fudgy flavor, it’s a dairy free, gluten free, plant based recipe that will cool you down!

Top your icy scoop with coconut flakes, sprinkles, nuts, whipped cream or whatever you would like!

Watch the video below to see me and a very grumpy Thumper make it!!

Chocolate Banana Ice Cream

Makes 4 servings


2 peeled and sliced bananas, frozen

1/2 cup frozen mango chunks

1 cup coconut milk

1/2 tsp vanilla extract

1 tablespoon cocoa powder


Blend until thick! Add more coconut milk as needed. Top with coconut flakes, sprinkles, nuts, whipped cream or whatever you would like!

Pumpkin Chia Breakfast Bowl
Fresh and Balanced

It’s hot hot hot here in the midwest and the last thing I want to be eating for breakfast is something warm!

Nope, not gonna do it.

I’ve been living on smoothies, popsicles and chia seed puddings for breakfasts recently. I’ve run through all the normal chia pudding combos, vanilla, maple, berry etc…and I was craving something different.

PUMPKIN! Pumpkin in summer? Why not?

Now before you roll your eyes and comment how the pumpkin spice latte keeps coming back earlier and earlier, let me stop you.

This isn’t your average pumpkin flavored dish! It’s complex and refreshing at the same time! It may sound like a fall recipe, but the fresh banana and shredded coconut both delight and confuse your taste buds :)!

It’s the perfect summer breakfast that I’ve been eating on repeat lately! Give it a try for yourself!! :)

Fresh and Balanced

Pumpkin Chia Breakfast Bowls

Makes 6 servings


  • 1/2 cup chia seeds

  • 4 cups coconut milk

  • 3 cups pumpkin purée

  • 2 teaspoons pumpkin pie spice

  • 2 teaspoons vanilla extract

  • 3 tablespoons pure maple syrup

  • 6 tablespoons coconut flakes

  • 6 tablespoons granola

  • 6 bananas


In a large bowl, add chia seeds, coconut milk, pumpkin, pumpkin pie spice, vanilla and maple syrup. Whisk to combine. Evenly divide between meal prep containers. Store toppings on the side and slice bananas fresh before eating.

Spicy Meatless Chili


The thought of tofu and chili didn’t really go together in my mind. So when my hubby requested a chili with tofu, I looked at him and laughed! But after my initial objection, I became curious to see if tofu in a chili could actually work and thus a most delightful vegan chili was born. It’s amazing! Spicy, flavorful and definitely hearty. The tofu takes on a deep chili flavor and doesn’t break down at all in the chili. I was initially worried it would disintegrate to messy goop, but by using extra firm tofu it held together beautifully. Feel free to add more veggies or beans to the chili. This is my base recipe but you could add green peppers, pinto beans, even zucchini! Serve it over whole grain elbow pasta and you have a fabulous meatless chili!  

Let me know what changes or improvements you made to the chili, I love suggestions!! 


Spicy Meatless Chili

Makes 6 servings


  • 1 (14-ounce) package extra-firm tofu, drained and crumbled
  • 1 tablespoon extra-virgin olive oil
  • 1 large green bell pepper, chopped
  • 1 large yellow onion, chopped
  • 1 small jalapeño pepper, chopped with seeds removed
  • 1 cup frozen corn
  • 1 tablespoon garlic, minced 
  • 2 cups vegetable broth 
  • 1 (15oz) can no-salt-added kidney beans, rinsed and drained
  • 1 (14oz) can diced tomatoes
  • 1 (14oz) can tomato sauce 
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 tablespoon oregano 
  • Pinch of red pepper flakes
  • salt and pepper to taste 


In a large pot, combine pepper, onion, corn and jalapeno. Saute in olive oil until veggies just start to soften. Add remaining ingredients including tofu and simmer on medium heat for thirty minutes. Serve over whole wheat pasta!

Vegan Tacos

Meatless Monday has been making a comeback in my kitchen! It has been great for my grocery budget and my stomach has appreciated the break as well! When I first started swapping out an animal based protein with a plant based source, I found that all I was making was pasta dishes and noodle bowls. It was great for the first month and then snoooooorre! Why I didn’t think about making a meatless taco sooner is beyond me. Vegan tacos are quite possibly the most delicious way to give Meatless Monday a try! Peppers, onions, refried beans, rice and seasoned tofu are topped off with endless combinations of crunchy toppings! Tofu is the perfect protein to pair with tacos as it soaks up all the yummy taco seasoning.

Give this vegan taco a try for Meatless Monday or really any day of the week you want a delish taco!! 


Vegan Tacos

Makes 8 tacos


  • 1 box crunchy taco shells
  • 1 can (14.5oz)low fat refried beans 
  • 1 cup basmati rice, rinsed 
  • 2 cups water 
  • 1 green pepper, cut into strips 
  • 1 yellow onion, thinly sliced 
  • 1 package extra firm tofu, cut into strips and blotted dry
  • 1 packet low sodium taco seasoning
  • salt and pepper to taste
  • Toppings: Shredded red cabbage, salsa, avocado, cilantro and tomato


For the rice: Place rice and water in a pot and bring to a boil. Reduce heat to a simmer and cook until the water drops below the surface of the rice. Cover and remove from heat. 

For the tofu, pepper and onion: Heat a large skillet and add tofu strips.Cook until brown and hot. Add in taco seasoning as well as pepper and onion.Stir and cook until pepper is soft. 

To assemble: Heat taco shells according to package directions. Microwave beans in a bowl until hot. Assemble tacos as desired and top with your favorite toppings!