Vegan Lasagna


Soooo since I’m on a roll with the vegan recipes, I thought I would try out another one. Honest truth about this one, it takes a looooonnnnng time to make, like I’m talking from start to finish about 3 hours. I did it in stages which I actually think it made it feel longer because I was constantly in the kitchen. However, it was completely worth it, it was absolutely delicious and even tasted like cheese, so much so that my 4 year old said “I really like the cheese” (haha – little did he know it was tofu). If you’ve got the time, check out the recipe here – it’s well worth it, I promise. I added a layer of eggplant to give it that meaty texture. I sliced the eggplant and lightly cooked it in olive oil before putting it in the lasagna.


Spelt Cinnamon Raisin Bread

img_8466This bread will honestly melt in your mouth and oozes yumminess (the truth though, you’ve got to eat it right out of the oven with butter) otherwise it definitely tastes as healthy as it sounds. I got the recipe from Texanerin Baking¬†and followed it pretty much exactly. If you’re following some kind of special diet (which chances are you’re trying, since it’s that time of year) you could have it with earth balance “butter” instead and feel even better about eating half of the loaf in one sitting. Treat yourself to a cup of tea and slice (or the whole loaf) and enjoy!


Raw Coconut Bars


So now that I’m not pregnant, I have no excuses for my terrible eating habits, I can’t justify having chocolate right before bed anymore. I’ve tried to eliminate refined sugar from my diet but find that I’m still craving something sweet at the end of meals. I came across these bars on Pretend Health Freaks and thought I would give them a shot. I altered some of the ingredients since I didn’t have them on hand, they turned out delicious! I made them with the 3 cups of shredded coconut in the middle layer however, I would recommend only using 2 cups as it’s just a tad too much coconut.


2/3 C almond meal

1/3 c coconut flour

2 Tbsp coconut oil

2 Tbsp honey

1 Tbsp cocoa powder

1 tbsp coconut milk or water

Coconut Center

3 C shredded coconut

3 Tbsp coconut milk

2 Tbsp coconut oil

2 Tbsp honey

1 tsp of cinnamon

Chocolate Topping

2 Tbsp coconut oil

2 Tbsp honey

1 Tbsp cocoa powder

1 Tbsp peanut butter

Handful of Cacao Nibs


Line an 8×8 pan with some parchment paper and then mix the ingredients for the base. Spread a layer across the bottom of the pan and put it in the fridge while you’re working on the middle section.

Mix the ingredients for the coconut centre together in a blender. If you use less cups of shredded coconut and more coconut oil you’ll get a better consistency for pouring. Once mixed, pour or smooth the layer over the base layer.

For the chocolate topping, just mix in a bowl and then pour over the entire pan. I sprinkled some cacao nibs before putting the bars in the freezer. Put the bars in the freezer until the chocolate has set.