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Recipe: Next Level Vegan Enchiladas

When I first went plant based and gluten free, I searched the internet far and wide for the best blog that had flavorful recipes that your friends and family would talk for days about. I stumbled across Angela Liddon’s page Oh She Glows and I was completed amazed by the diversity that she shares with her audience.
One of my favorite recipes that she originally shared in 2011 was her Enchiladas and they are to die for! I was so excited when she decided to re-vamp this already spectacular recipe that I want to share with you today!
Next Level Vegan Enchiladas – these mild to moderate heat enchiladas will change your life! A delicious homemade enchilada sauce smothers a sweet potato, roasted red pepper, sun-dried tomato, and black bean filling wrapped in soft tortillas. After baking, I top it all off with a decadent cilanto-lime-garlic cashew cream, green onion, cilantro, red pepper flakes, and chopped avocado. This dish will blow your taste buds away, I can promise you that! Please note that the prep time includes making the enchilada sauce and cashew cream in addition to the enchiladas. Yes, it’s a labor intensive recipe for sure, but you can save time the day of by prepping the cashew cream and enchilada sauce the day before.
Next Level Vegan Enchiladas
Mild to moderate heat vegan enchiladas
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For the enchiladas
  1. 2 cups peeled and chopped (1/2-inch dice) sweet potato (260g)
  2. 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  3. 1 medium red onion, diced (2 to 2 1/2 cups)
  4. 3 large garlic cloves, minced
  5. 1 cup jarred roasted red pepper, drained and chopped
  6. 1/2 cup oil-packed sun-dried tomatoes, drained and finely chopped
  7. 2 cups baby spinach, roughly chopped
  8. 1 (14-ounce) can black beans (about 1 1/2 cups), drained and rinsed
  9. 2 1/2 cups Homemade Enchilada Sauce (1 batch)
  10. 1 tablespoon fresh lime juice
  11. 1 teaspoon chili powder
  12. 1 teaspoon ground cumin
  13. 1/2 teaspoon fine sea salt, or to taste
  14. 5 to 6 medium/large soft tortilla wraps
For the toppings
  1. Cilantro-Lime-Garlic Cashew Cream
  2. Chopped green onion, red pepper flakes, avocado, and cilantro
  1. Prepare the Homemade Enchilada Sauce and soak the cashews for the Cilantro-Lime-Garlic Cashew Cream before you begin.
  2. Lightly grease a large rectangular baking dish (at least 8x12-inches). Set aside.
  3. Add the chopped sweet potato into a medium pot of water and bring to a boil. Reduce heat and simmer for 9 to 15 minutes, uncovered, until fork tender. Drain and set aside. You can also steam the potatoes until tender, instead of boiling.
  4. In a large skillet, stir together the oil, onion, and garlic and sauté over medium heat for around 3 to 5 minutes until the onion softens. Season with a pinch of salt and pepper.
  5. Preheat the oven to 350°F.
  6. Add the chopped roasted peppers, sun-dried tomatoes, cooked/drained sweet potato, spinach, and black beans. Cook for 3 to 5 minutes over medium-high heat, until the spinach is wilted.
  7. Stir in 1/4 cup plus 2 tablespoons of homemade enchilada sauce, followed by the lime juice, chili powder, cumin, and salt. Adjust seasonings to taste, if desired.
  8. Add 3/4 cup of Enchilada sauce onto the bottom of your casserole dish and spread it out evenly.
  9. Scoop 3/4 cup of the sweet potato and black bean filling onto each tortilla. Roll up the tortilla and place it, seam side down, in the casserole dish. Repeat for the rest. If you have any leftover filling, you can spread it on top of the tortillas. Spread all of the remaining enchilada sauce on top of the tortillas until they are completely covered in sauce.
  10. Bake the enchiladas, uncovered, at 350⁰F for 20 to 25 minutes, until the sauce is a deep red color and the enchiladas are heated through.
  11. While the enchiladas are baking, prepare the Cilantro-Lime-Garlic Cashew Cream.
  12. When enchiladas are ready to serve, add half of the cashew cream into a baggie, snip off the corner, and “pipe” the sauce all over the enchiladas. Alternatively, you can simply spread or dollop the sauce on top of each enchilada. Garnish with chopped cilantro, avocado, red pepper flakes, and green onion. Serve any remaining cashew cream on the side with a spoon.
  1. Make it kid-friendly: Omit the cayenne and red pepper flakes.
The Young & The Healthy
This recipe and photos are courtesy of Angela and her site Oh She Glows. Please make sure to give her credit if you share.
Please comment below on how you liked the enchiladas!!
Blog Nutrition Recipes

Recipe: Coconut Oil Blueberry Scones with Rosemary

I have been craving something sweet and savory and the perfect thing came to mind . . . Scones!
Scones are the perfect breakfast treat or afternoon snack with your tea. There are so many varieties out there and with blueberries coming back into season, I began my search for the best recipe to be able to incorporate them.
This week I am featuring Dana Shultz who is the brains and beauty behind The Minimalist Baker. With all of her recipes, she creates them to be less than 30 minutes to prepare and 10 ingredients or less!
Scone mise en place
Scone misxed
Scone shaped

Coconut Oil Blueberry Scones with Rosemary
Serves 6
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Prep Time
30 min
Prep Time
30 min
  1. 1 flax egg (1 Tbsp (7 g) flaxseed meal + 2 ½ Tbsp (37 ml) water)
  2. 3/4 cup (180 ml) unsweetened plain almond milk
  3. 3/4 cup (90 g) spelt flour (or sub more all purpose)
  4. 1 1/4 cups (170 g) unbleached all purpose flour
  5. 1 Tbsp (7 g) baking powder
  6. 1/4 cup (50 g) organic cane sugar, plus more for topping
  7. 1/2 tsp sea salt
  8. 1 Tbsp (3 g) fresh rosemary (stems removed), roughly chopped (organic when possible)
  9. 6 Tbsp (90 g) room temperature coconut oil (scoopable, not liquid or frozen* | or vegan butter)
  10. 1/3 cup (60 g) frozen wild blueberries (organic when possible)
  1. Preheat oven to 400 degrees F (204 degrees C) and line a baking sheet with parchment paper (or leave bare).
  2. Prepare flax egg in a small mixing bowl, then add almond milk.
  3. In a separate mixing bowl, combine spelt flour, all purpose flour, baking powder, organic cane sugar, salt, and rosemary. Whisk to combine.
  4. Add room temperature coconut oil and use a pastry cutter (or fork) to cut it into the mixture until only small bits remain.
  5. Whisk the flax-almond milk mixture once more and add to the dry ingredients a little at a time while stirring with a wooden spoon. Add blueberries and gently stir once more to incorporate.
  6. Gently transfer to a floured surface and use your hands to form it into a disc about 1 inch in height. Use a large knife to cut the circle into 6 even wedges (or 8 for smaller scones). Then use a floured spatula to transfer the scones to the prepared baking sheet. Sprinkle the tops with a bit more cane sugar.
  7. Bake for 22-27 min, or until fluffy and light golden brown on the edges. Let cool slightly before enjoying.
  8. Best when fresh. Once completely cooled, store leftovers at room temperature in a well-sealed container for up to 3 days. Freezer for longer term storage. These are delicious plain, but would also be delicious heated with a bit of vegan butter.
  1. Make sure your coconut oil is scoopable (in the state it typically is when you buy it at the store), not liquid. If it's too liquidy and pourable, this will negatively affect the scones. To fix, set jar in refrigerator to firm up for 30 minutes, then stir and let rest another 30 minutes at room temperature. The oil should be consistently solid, not partially solid and partially liquid. Repeat this process (of chilling, stirring, resting), until the right texture is achieved (see photo of spoon with oil). This is key to ensuring the scones' texture is just right and dough is easy to work with. (For best and most consistent results, be sure to store your coconut oil in a cool, dark place to keep it at the right texture/consistency.)
  2. *Recipe loosely adapted from Alton Brown. Inspired by the rosemary blueberry scones at Sea Level in Cannon Beach, OR.
Adapted from Alton Brown
Adapted from Alton Brown
The Young & The Healthy
Photos and recipe courtesy of The Minimalist Baker. Please do not use without giving her credit. 

Follow her on Instagram @minimalistbaker. Find more mouth watering recipes on her site here

Let us know below how you liked the recipe. I would love to hear from you!
Blog Nutrition Recipes

Fresh Take on Pizza!

I hope you all are having a fabulous week!
This week we have guest blogger, Jasmine John aka fitfedandhealthy!

Thank you again for your interest and sharing my page with others who are passionate about learning more about health and fitness thru a plant-based diet!
As a flexible dieter, I’m always experimenting with ways I can reconfigure my favorite foods into workable meals that suit my nutritional needs as well as my fitness goals. This is also one of the things that has allowed me to stay committed to a vegan diet; I eat what I like so long as I can hit all my macro-nutrient goals for the day, get all the vitamins and fiber my body needs and avoid consuming animal products. This has forced me to really get creative in my kitchen, but it also has given me something to look forward to. I can always find a way to still enjoy the foods I’ve always loved in a much more balanced and healthier way and because of that, there is nothing I miss from my omnivorous past life.
Pizza has long been one of my ALL time favorites and I found the perfect solution to what used to be a very heavy, glutenous meal in my tortilla pizzas. These are quick and easy to make with endless possibilities as to what flavors you can create and the toppings you choose! 
I’ve made them with an Indian flair before using hummus instead of vegan cheese, Mexican pizza that was something like nachos by the slice, and more traditional versions using meatless substitutes like Soyrizo or Beyond Meat’s beefy crumble. 
However, they all begin and end the same; with a tortilla – I prefer gluten-free ones. Lightly toast the tortilla(s) on a baking sheet in your broiler or toaster oven. Then top at will and place back into the oven for just a couple minutes to warm thru, or get all nice and melted if you’re using a dairy-free cheese replacement such as Daiya or Follow Your Heart. 

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I use a variety of ready-made sauces just depending on what I’m going for – BBQ, teriyaki, pesto, whatever.

Sometimes I like to change things up and use hummus instead of cheese which still lends to the texture and helps all your toppings adhere. Which can be any combo of veggies, beans if you avoid faux meats, or fun stuff like eggplant bacon.

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If you want to add fresh greens, do so at the end after the pizza is done crisping in the oven. These are great for lunch, movie nights, or when you just really want to indulge without blowing your diet.  They are ready to eat before the delivery man can get to your doorstep! 

Thanks again!

Let us know what you think in the comments below! You can follow Jasmine on Instagram @fitfedandhealthy
Blog Nutrition Recipes

Recipe: Steamed Purple Sweet Potatoes

This week we have guest blogger Ryza Jake and their Steamed Purple Sweet Potatoes.

Sweet potatoes are an absolute staple in my household as well as in the meal planning with my clients. They are high in vitamin A, vitamin C and manganese along with being a good source of copper, dietary fiber, vitamin B6, potassium and iron. Sweet potatoes are known to improve blood sugar regulation and some studies have discovered significant antibacterial and anti-fungal properties. Purple sweet potatoes are especially prized with high antioxidant levels.
The antioxidant known as anthocyanin is the pigment which is responsible for the brilliant purple color of the flesh. It is the same pigment that gives blueberries, red grapes and red cabbage their color. Blueberries are well known for their high antioxidant levels, however, the purple sweet potato actually has 150 percent more antioxidants than blueberries. Antioxidants help to guard against cardiovascular disease and cancer.
I always recommend antioxidant rich food with each meal so why not give this dish a try and give your tastebuds a treat!
Steamed Purple Sweet Potatoes
An antioxidant rich food with each meal so why not give this dish a try and give your tastebuds a treat!
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  1. 3 Purple Sweet Potatoes
Topping 1
  1. 6 Pitted Black Olives, sliced
  2. 1 Red Chili, diced
  3. 1 Green Chili, diced
  4. 2 Tbsp Sweet Relish
  5. 2 Tbsp Tahini Paste
  6. Hot Water
  7. Black Pepper to taste
  8. Salt to taste
Topping 2
  1. 1 1/2 Tbsp Walnuts, crushed
  2. 1 1/2 Tbsp Peanut Butter
  3. 2 1/2 Tbsp Maple Syrup
  4. Cinnamon to taste
  1. Steam sweet potatoes until fork tender. Once done, leave to cool slightly then slice in half, lengthwise.
Topping 1
  1. 2a. To make the tahini sauce, add a tiny bit of hot water to the tahini paste & mix. Repeat until the desired consistency is achieved.
  2. 3a. Season the sauce with salt & pepper to your liking.
  3. 4a. Top half of the sweet potatoes with the sweet relish, black olives & fresh chilies.
  4. 5a. Drizzle generously with the tahini sauce.
Topping 2
  1. 2b. Drizzle half of the sweet potatoes with maple syrup.
  2. 2c. Sprinkle with crushed walnuts & cinnamon powder.
  3. 3d. Drizzle generously with peanut butter.
The Young & The Healthy
Let us know what you think in the comments below and don’t forget to follow Ryza Jake here! 

Periscope, Snapchat & Twitter: @RyzaJake
Tumblr & IG: @theveganmumnson
Purple Sweet Potato Facts courtesy of Down to Earth 
Blog Nutrition Recipes

Recipe: Black Bean Brownies

Many of you have asked for my go-to dessert recipe and this is it!

These Black Bean Brownies are rich, creamy and packed full of protein with just a hint of peppermint. One bite and it just melts in your mouth. Make sure to make extra as these will go fast!

Black Bean Brownies
Serves 12
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Prep Time
30 min
Total Time
1 hr
Prep Time
30 min
Total Time
1 hr
  1. -15 ounces black beans
  2. -2 faux eggs(use vegan egg or Ener G)
  3. -1/4 cup cacao powder
  4. -2/3 cup agave nectar
  5. -1/3 cup coconut oil
  6. -1/2 teaspoon baking powder
  7. -3/4 cup chocolate chips divided
  8. -4 drops essential oil
  9. -Pinch of salt
  1. Preheat oven to 350 degrees.
  2. Place all ingredients except chocolate chips into a food processor or blender and blend until smooth.
  3. Pour batter into a large bowl and stir in 1/2 cup chocolate chips.
  4. Pour into a greased 8x8 inch pan and top with the remaining 1/4 cup chocolate chips.
  5. Bake for 30 to 35 mins or until a toothpick in the middle comes out clean.
  6. Let cool and cut into pieces. Store in the fridge and Enjoy!!
The Young & The Healthy
 Let me know what you think in the comments below!

Blog Recipes

Recipe: Apple Plantain Muffins

This week we have guest Blogger Danielle Petze with her ah-maz-ing Apple Plantain Muffins!

I don’t know about you, but some mornings I barely have enough time to get ready after the gym let alone make my breakfast. I usually will put a smoothie together but sometimes I crave more. These muffins are packed full of fiber, healthy fats and best of all plantains and apples! You all know what they say, an apple a day keeps the doctor away!

As always, please purchase organic and non-gmo ingredients 🙂

Apple Plantain Muffins
Serves 12
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Prep Time
15 min
Cook Time
24 min
Total Time
39 min
Prep Time
15 min
Cook Time
24 min
Total Time
39 min
Wet Ingredients
  1. 1 tbsp chia seeds
  2. 3 tbsp water
  3. 1 cup mashed plantains
  4. ½ cup sauteed apples
  5. ⅓ melted coconut oil
  6. 3 tbsp maple syrup
  7. ½ cup packed brown sugar
  8. ¼ cup molasses
Dry Ingredients
  1. 1 ⅔ cups flour
  2. 1 tbsp cinnamon
  3. 1 tsp baking soda
  4. 1 tsp baking powder
  5. ½ tsp sea salt
  6. ½ cup chopped nuts (and more to garnish)
  1. Preheat oven to 350.
  2. Line muffin pan with paper liners.
  3. In a very small bowl, whisk together chia seeds and water, then set aside.
  4. In a large bowl, whisk together dry ingredients.
  5. In a medium bowl, whisk together wet ingredients.
  6. Add the wet mixture to the dry ingredients and stir until just combined.
  7. Divide batter equally between 12 muffin liners.
  8. Garnish with extra nuts.
  9. Bake for 20-24 minutes, or until toothpick can be removed cleanly.
  10. Cool for 5-10 minutes, then transfer to cooling rack until completely cool.
  11. Once cool, enjoy!
The Young & The Healthy
For more information on Danielle and to enjoy more of her recipes, please follow her on Instagram at @vegan_danielle 

Blog Recipes

Recipe: Lazy Day Chili

This week, we have Vegan Guest Blogger Nana Matsumoto aka “thevegannextdoorrr” with her Lazy Day Chili!

With the cold weather upon us, I crave something warm and comforting. One of my go to dishes is chili with it being easy to put together and a hearty meal that will keep you full for hours.

Lazy Day Chili
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Cook Time
20 min
Cook Time
20 min
  1. 1/2 yellow onion
  2. 1 garlic clove
  3. 1/2 cup diced mushrooms
  4. 3/4 cup diced carrots
  5. 5 baby gold potatoes cut into quarters
  6. 1 can black beans (rinsed)
  7. 1 can kidney beans (rinsed)
  8. 1 can pinto beans (rinsed)
  9. 1 can petite diced tomatoes (no salt added)
  10. 1 can corn
  11. 1 pack of Simply Organic Spicy Chili Seasoning Mix
  12. 1/2 tablespoon paprika
  13. 1/2 teaspoon cayenne pepper
  14. 1 avocado
  15. 2 green onions chopped
  16. 7 cups water
  1. Dice onions and sauté with garlic and 1/2 cup water in a stockpot until transparent over medium heat.
  2. Add in the diced mushrooms plus 1/2 cup water. Let them cook for about 5 more minutes until soft and browned.
  3. Now, add in the diced potatoes and carrots along with 6 cups of water. Let this boil and cook for 20 minutes.
  4. Reduce to low heat and add in the rinsed black beans, kidney beans, pinto beans, diced tomatoes (with the tomato juice), and corn. Let this sit for 10 minutes.
  5. Add in chili seasoning, 1/2 tablespoon of paprika, 1/2 teaspoon of cayenne pepper, and 1 cup water (add more water if you like your chili more liquid).
  6. Let this sit on low heat for 20 minutes and stir occasionally.
  7. Top with some creamy avocado and green onions enjoy!
The Young & The Healthy
 For more information on Nana and to enjoy more of her recipes, please follow her on Instagram at @thevegannextdoorrr

Blog Recipes

Recipe: Mango and Coconut Chia Breakfast Jar

I hope everyone is having a fantastic week so far! I want to be able to incorporate those that inspire with their recipes, so I am having a guest blogger each week. This week we have Ria Thompson of Copper RainbowPlease give her a warm welcome!! 

Hi Everyone, I’m so thrilled to be guest posting on such a fantastic site which has already been incredibly helpful and motivating for my own health journey! Thanks for having me!

So. Mango and Coconut Chia Breakfast Jar. To be honest this works brilliantly as a snack or a dessert if you split it in half. For breakfast I’d leave the quantity as it is. I don’t know about you, but I love looking forward to a yummy breakfast when I wake up but seldom have time for anything fancy. I love smoothies but sometimes crave more texture yet oatmeal can feel too heavy. . . Chia pudding to the rescue! It creates a substantial breakfast that falls in line with what we call in this house ‘happy tummy food’ (I have a 3 yr old). Filling, nutritious and provides plenty of energy to face the day. By soaking it overnight it’s such a timesaver, all you’ll need to do in the morning is whizz up your mango! Personally speaking, that goes a long way towards stopping bad food choices in their tracks. I love the tropical flavor combination of mango, coconut and lime. If you’re not a fan of mango, pineapple works as a great substitute.

I hope you enjoy this recipe as much as my family does. Would love to hear your feedback!

Mango and Coconut Chia Breakfast Jar
Serves 1
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  1. 1 cup fresh mango, plus a few chunks reserved for toppings
  2. 1 cup frozen mango, thawed for 5 minutes
  3. 2 cups of coconut milk ( the type in a carton, though a can of coconut milk would make it extra luxurious)
  4. 4 tbsp chia seeds
  5. 1 lime
  6. 1/2 tsp vanilla extract or powder
  7. Toppings: whatever you have on hand. In this case I used shelled hemp seeds, toasted coconut, puffed quinoa and lime zest. Other good choices would be almonds, pumpkin seeds, buckinis (sprouted and dehydrated buckwheat groats).
To Make the Chia Pudding
  1. Stir the chia seeds and vanilla through the coconut milk and leave overnight. If possible, make in the early evening so you can stir it a few times before bed to even it out.
To Make the Mango Nice Cream
  1. Blend the frozen mango, juice of half a lime and a little water to thin. Add a little more water if needed so it’s smooth but still thick.
To Make the Mango Pudding
  1. Blend 1/3 cup fresh mango with a few teaspoons of the chia pudding.
  1. Layer 2/3 cup of fresh mango on the bottom and squeeze the other half of the lime over the top. Add some chia pudding. Then the mango nice cream. More chia pudding, the mango pudding and the toppings with some fresh mango chunks.
  2. Sit back and enjoy your breakfast 😉
The Young & The Healthy
For more information on Ria and to enjoy her recipes, please visit or follow her on Instagram at @copper_rainbow9/

Blog Nutrition Recipes

Recipe: Homemade Seitan Loaf

When my husband and I first went vegan, we looked for options that would still give us protein to fulfill our daily macros but without the cruelty. We stumbled upon seitan and have made different versions of jerky, deli-slices, mock pulled pork and the traditional loaf. Many call it the “wheat meat” as it has similar properties, look and texture of when meat is cooked making it a very popular meat substitute. You can create any type of flavor you want with the seasonings and sauces of choice.

Vital Wheat Gluten is what we are using and this is made from the protein found in the endosperm of the wheat berry, containing 75% to 80% protein. When combined with water it becomes highly elastic and has a taffy-like texture.

This is very quick and easy to make, so have fun with it!

Homemade Seitan Loaf
Serves 4
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
  1. 2 cups vital wheat gluten (I used Bob¹s Red Mill)
  2. 1 cup nutritional yeast
  3. 1.5 cups vegetable broth
  4. 2 tablespoons Braggs Amino Acids
  5. 1 tablespoon oregano
  6. 1 tablespoon tomato puree
  7. 2 teaspoon garlic
  8. 2 teaspoon onion powder
  9. 1 teaspoon black pepper
  10. 1 teaspoon salt
  11. 1 teaspoon basil
  12. 1 teaspoon thyme
  1. Preheat over to 375 degrees
  2. Take a 9x5 baking dish and grease with coconut oil
  3. Combine all ingredients in a large mixing bowl making sure everything is mixed well (I used my kitchen aid mixer)
  4. Place in the baking dish and make sure it it pressed in firmly and evenly
  5. Bake for 45 minutes - top will be golden brown
  6. Allow to cool and serve on your favorite sandwich or on a bed of quinoa or rice with vegetables
The Young & The Healthy
 Here are some photos of the process:

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If you make this recipe, please let me know what you think of it in the comments below!