Vegan & Gluten Free Lentil Brown Rice Burgers

For today's post I bring you the lentil and brown rice burger! I've made these almost in the form of falafels, but they're a much different take on them. These are crispy, filling, healthy, and just plain ol' delicious. If you like how that sounds, keep on reading!

For this recipe you will need: (makes 8-10 burgers)

1 cup of lentils 

2 carrots, grated 

1 cup of brown rice (or whatever grain you have on hand)

1 shallot, finely sliced

1 tsp of chili flakes

Pinch of salt

1 tsp of paprika

1 tsp of cumin

1-2 tsps of olive oil

To start, preheat  your oven to 375 degrees. You can make these either by hand or in a food processor. If you make them by hand you'll need to mash the lentils pretty well, then add in all of the ingredients. If you make them with the help of a food processor, just throw everything in and whiz it up. 

Once the ingredients have been combined well, and it becomes sticky, you'll want to start making the burgers. Line a baking sheet with parchment paper and oil it lightly so the burgers don't burn. Bake the burgers for about 20 minutes, flipping halfway through. Once out of the oven serve with a bun or do like me and enjoy them with hummus, pita, baby spinach and some cherry tomatoes. This is a great meal that is quite filling as well. It's vegan, gluten free, and will make you feel good once you're finished. Bon appetit!

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Weekend Baking: Vegan & Gluten Free Dark Chocolate Banana Oat Cookies

Good morning! I feel like there was no way to come up with a shorter title so I do apologize for it! It is quite the mouth-full! These cookies are also quite the mouth-full because they are very filling, delicious, and also great for your body! If you like the sound of dark chocolate, bananas, and oats then this recipe is for you. 

You will need: 

2 ripe bananas, mashed

1 cup of oats 

1/4 tsp of cinnamon

Pinch of salt

4 tbsp of dark chocolate (I used a bar of dark chocolate and broke it up into chunks but feel free to use what you have)

*If you like a little more sweetness to balance the bitterness of the dark chocolate, either substitute the dark chocolate for milk or add in a tsp of maple syrup. 

Preheat your oven to 350 degrees and line a baking sheet with parchment paper.

In a bowl, combine all of your ingredients with a spatula or wooden spoon. Everything should come together quite easily. 

Portion out the batter into 1 inch balls and flatten a little when placed on the baking sheet. The cookies won't spread while cooking so you can put them rather close. 

Bake for 15 minutes or until the cookies become golden brown. Let cool and enjoy! 

These cookies are delicious since they're soft and chewy. The outside gets a little crispy so altogether they form a great cookie. Enjoy them for breakfast, dessert or as a snack! And don't forget, they're vegan and gluten free so anyone can enjoy them! 

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Roasted Summer Salad

Good afternoon! Today's post is all about my Roasted Summer Salad. Right now there are so many vegetables that are in season and this means that they taste their most delicious and they're also more affordable. You can make this as a lunch for two, a dinner for one, or as a side dish without the lettuce. It is also vegan & gluten free. 

For this recipe you will need: (serves 1-2)

1 zucchini, sliced in rounds

A dozen cherry tomatoes (these were from my own balcony garden!)

2 medium-sized potatoes, half moon slices 

2 green onions, sliced 

A handful of fresh herbs (whatever you have on hand works; I used parsley, basil & rosemary)

2 tbsp of olive oil

Pinch of sea salt

Pinch of garlic powder

Butter lettuce leaves (or any other greens you have on hand)

Seeds, nuts, anything crunchy & nutritious 

To start, preheat your oven to 375 degrees. Line a baking sheet with parchment paper all throw everything together except for the green onions, lettuce, and nuts. Toss everything together so the veggies are well coated. Bake in the oven for around 30 minutes or until everything is golden brown and delicious. 

To assemble your salad, place your butter lettuce leaves or greens as the base in your bowl. Put all the roasted goodness within the lettuce cup/base, and sprinkle the green onions and nuts as a garnish. For a dressing, balsamic vinegar works well. You can keep this plain as well as it is quite flavourful. Enjoy! 

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The Sky is the Limit with Oatmeal

There is something so satisfying about oatmeal. The first is that it is so filling since it's full of protein and fibre. But the second is that the sky is the limit with the endless flavour combinations and toppings. Oatmeal is a great way to start your day, and you should have fun with it. I have two sets of topping combinations that are my favourite. Plus, they cover areas like fruity goodness, crunch, saltiness, and sweetness. The first is a regular bowl of oatmeal that is made creamy with almond milk, and it is topped with sliced strawberries, a teaspoon of peanut butter, a teaspoon of shredded coconut, and 2 tablespoons of hemp hearts.

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The second bowl of oatmeal is also creamy, and has a tad of maple syrup mixed within it for a little bit more sweetness. It is topped with a sliced banana, 2 teaspoons of granola, 2 teaspoons of goji berries, and 2 tablespoons of hemp hearts. IMG_0804

Both bowls make excellent breakfasts, lunches or even dinners. I crave oatmeal all the time and these two combinations really hit the spot. How do you like your oatmeal? What toppings do you like?

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Weekend Baking: Raw & Vegan Chocolate Caramel Squares

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Good morning! I realize when I say good morning it may not apply to everyone as the internet is not limited to time zone so if it is not morning for you, I'm still sending you good vibes! For today's weekend sweets, we have the raw, vegan, and gluten free chocolate caramel squares! These are delicious, pretty nutritious, and super easy! All you need is a food processor, and the sky is the limit! My inspiration for this recipe is from Emily von Euw's Rawesome Vegan Life blog. rawchocolatebar3

*This recipe is based on a square pan.

For the crust, you will need:

1 cup of raw almonds

1 cup of pitted dates

For the caramel layer, you will need:

1 cup of pitted dates

1 tablespoon of coconut oil

1/4 - 1/2 cup of water

Pinch of salt

1 teaspoon of vanilla extract

For the chocolate layer, you will need:

2 tablespoons of melted coconut oil

1/4 cup of cacao powder

2 tablespoons of maple syrup

small pinch of salt

To start, line a square baking pan with parchment paper. Mix together the crust ingredients in a food processor until the mixture resembles a ball. Press the mixture into the base of the pan, and chill in the fridge.

While the crust is chilling, make the caramel mixture. To do so, add all of the ingredients into a food processor and mix until there is gooey caramel! The caramel should be sticky and not too thick. Add on top of the crust, and chill back in the fridge.

For the chocolate layer, mix everything together in a bowl, and you have your very own chocolate! Add the chocolate evenly over the caramel layer.

Chill everything for at least 12 hours, and once ready to serve cut into squares. I think this is a great dessert, but also a wonderful snack, protein bar, breakfast - really it could be anything. These squares are delicious and really do fool you into thinking there's refined sugar and other bad things.

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The Buddha Bowl

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I don't know about you, but when it comes to a meal, I like variety. I think it's important to have different textures, flavours, and spices used in one meal to make it as delicious and interesting as possible. With that being said, I bring you the Buddha Bowl (version 1)! This Buddha Bowl is filled to the brim with lots of filling and hearty veggies, rice, tempeh, nuts, and hummus goodness! buddhabowl1

You will need: (1 serving)

1 sweet potato, peeled and chopped

1 shallot, peeled and halved

1 small zucchini, sliced in rounds

Rice or quinoa of your choice (I used a mixture of both)

Tempeh (1/4 of a pack cut into triangles)

Hummus (as much as you like)

Nuts and seeds (I used sunflower seeds and pistachios)

Salt, seasonings, spices of choice (I used paprika, cumin, dried oregano and thyme)

Oil for the vegetables

To start, preheat your oven to 380 degrees. Line two baking sheets with parchment paper. On the first, place the sweet potato mixed with oil, salt, and spices. On the second, place the zucchini dressed in oil, salt, and spices, and the shallot with oil. Bake for 30 minutes or until crispy and cooked.

At the same time, make your rice or quinoa. I was lucky enough to have both on hand so I skipped this step at this time.

Season your tempeh with some paprika, and cook in a pan until cooked through. Do this within the last 5 minutes of the vegetables cooking.

Once everything is cooked, prepare your bowl. The bottom of the bowl will hold the rice, and next layer on the vegetables and tempeh. In the centre, I added the seeds, pistachios, and homemade hummus. Enjoy!

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You can make this buddha bowl with whatever veggies you have on hand. The combinations are endless, and so are the health benefits. Try making a buddha bowl and see how it transforms your evening!

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Weekend Baking: Vegan & Gluten Free Oat Cookies with a Peanut Butter Drizzle

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Happy Sunday everyone! If you're anything like me, you love cookies. I could eat cookies all day everyday, and be the happiest person ever. Except, I'd probably gain lots of weight, and my skin would suffer, and it would just be a bad time. I have figured out the solution... healthy cookies! These vegan and gluten free oat cookies with a peanut butter drizzle are healthy, delicious, and contain no refined sugar! That sounds pretty good to me. pbbanana3

You will need: (makes a dozen cookies)

2 ripe bananas, mashed

2 cups of oats

4 tablespoons of peanut butter (any nut butter would work) (and 1 tbsp for the drizzle)

4 tablespoons of maple syrup

1 tablespoon of coconut oil

1 tablespoon of chia seeds

To start, preheat your oven to 350 degrees and line a baking sheet with parchment paper. Mix together all of your ingredients until it forms one ball of "dough". Using a tablespoon scooper, measure out your cookies and place onto the baking sheet. Bake for 10-15 minutes or until golden brown. Once cool, melt some peanut butter and drizzle over the top of each cookie for extra deliciousness and some prettiness.

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These cookies are great to have for breakfast, with an afternoon tea, or even after a workout as they're full of protein and omega. These will become a staple for you if you're a cookie addict like me.

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Weekend Baking: Vegan & Gluten Free Sweet Potato Brownies

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Good morning everyone! Today I bring you a delicious recipe from Deliciously Ella that I tried and tested. The recipe is for Sweet Potato Brownies. They're healthy, chocolatey, and surprisingly great. Give them a try and you won't be disappointed! sweetpotatobrownie

You will need:

2 medium sweet potatoes

2/3 cup  of ground almonds

1/2 cup of buckwheat flour

14 dates, pitted

4 tablespoons of raw cacao

3 tablespoons of maple syrup

a pinch of salt

*my addition: a teaspoon of cinnamon

To start, preheat your oven to 350 degrees. Peel, cut, and steam the sweet potatoes until soft and tender.

In a food processor, whiz up the sweet potatoes and dates until it becomes a creamy mix.

In a separate bowl, add all of the remaining ingredients and combine well. Add in the date and sweet potato mix, and combine.

Place into a lined square baking pan, pierce the brownies with a fork, and bake for 20 minutes. Allow for them to cool at least for 10 minutes before you remove the brownies from the pan; they are delicate.

Enjoy these brownies as an afternoon snack or dessert! They're healthy, gluten free, and vegan! They're simply delicious.

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Weekend Baking: Raw Peanut Butter Banana Pies

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Good morning! I have such a sweet tooth, and everyone knows it. But I do love some healthier alternatives to refined sugars and this treat is just that. Here is the raw, vegan, and gluten free peanut butter banana pies. IMG_6046 You will need: (makes 8 mini pies)

Cream filling:

3 bananas

4 tablespoons of natural peanut butter (or almond butter)

1 1/2 cup of almond milk

Crust:

1 1/2 cup of pitted dates

1/2 cup of almonds

2 tablespoons of maple syrup

To start, line a muffin tin with cling wrap or parchment paper. Blend the cream filling in a blender until smooth & set aside. Place all of the crust ingredients into a food processor and whaz everything up until a ball forms. Separate the crust into each muffin cup and pat down well. Separate the banana mixture on top of date crust. Put in freezer for at least 4 hours or overnight. To serve, I added coconut whip cream, shredded coconut, and dark chocolate shavings.

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This is a super easy dessert to make, and it tastes amazing! You can make it ahead of time, and it will hold for a 2-3 days in the freezer. Let me know what you think about this dessert in the comments below.

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Weekend Baking: Vegan & Gluten Free Oatmeal Chocolate Chip Cookies

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Morning! What's better than an oatmeal chocolate chip cookie? Maybe a vegan and gluten free one that everyone you know can enjoy! Although this recipe is vegan and gluten free, it couldn't be more simple. These cookies are absolutely delicious, and got the non-Vegan-Gluten-Free person approval. So you know they're good. chocoat2

You will need:

1 cup of oats 1 cup of gluten free flour (I used Bob's Red Mill all-purpose flour) 1/2 tsp of xanthan gum 1/2 cup of sugar 1/4 cup of chia seeds (If you don't have chia seeds, you can use flax) 1 1/2 tsp of cinnamon 1 tsp of sea salt 3/4 cup of apple sauce or canola oil 1/3 cup of almond milk 1 tsp of vanilla extract 1/2 - 1 cup of chocolate chips

To start, preheat the oven to 350 degrees. Mix all of the dry ingredients together in one bowl, and mix the wet in another. Pour the wet ingredients into the dry, and mix well. Add in the chocolate chips.

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Using an ice cream scoop or a rough estimate of 1/4 cup, make balls of dough. Flatten each ball to about 1/4 inch thick and bake in the oven for about 15 minutes.

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Once out of the oven, let the cookies cool for at least 20 minutes so they can settle and stick together well. Enjoy!

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Weekend Baking: Vegan & Gluten Free Raw Brownies

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This is the second instalment of Weekend Baking! For today's recipe we're making vegan and gluten free raw brownies! These are healthy, delicious and super quick to make since there's no baking involved! They're like a version of protein bars so you know they're good for you. These are perfect to make on the weekend because you can enjoy them all Saturday and Sunday, and throughout the week too! You will need:

1 cup of dates, pitted

1 cup of raw almonds

1/2 cup of shredded coconut

2 teaspoons of raw cocoa powder

1 teaspoon of cinnamon

1 teaspoon of coconut oil

1/2 cup of natural peanut butter (or nut butter of your choice)

2 teaspoons of maple syrup

1 teaspoon of water (if need for binding)

A food processor

To start, put all of your ingredients into your food processor. Whaz it up! If it's not coming together naturally or is too dry, add in a little water.

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Once it mixed well and combined, line a square pan with cling wrap, and dump it out. Flatten out the mix with a spatula or your hands, then cover and pop in the fridge for 1 hour at least.

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After it's settled and hardened, you can cut into it and make squares. raw brownie 3

Enjoy!

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These are full of goodness, are healthy, and barely take anything to do. If you keep them wrapped or put them into a container, they will stay fresh for a good week or so. You can add in flax seeds, other nuts, dried fruit, or anything else that meets your fancy! They're as flexible as you are.

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Weekend Baking: Gluten Free & Vegan Banana Coconut Cookies

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Hello everyone! Happy March! We are officially closer to Spring as of today. I'd like to introduce a new series of posts that will be called Weekend Baking. Weekend Baking posts are comprised of recipes that are super easy, quick, and can be either on the very healthy side or on the kinda naughty side. Either way, they'll let you in on my weekend baking and hopefully it'll inspire you to do some too! Today's recipe is the banana coconut cookie. They're vegan, gluten free, and offer you some healthy brain food while still in a cookie form.

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You will need:

1 banana, mashed.

1/2 cup of shredded coconut

1/2 cup of almond meal

1 teaspoon of cinnamon

A pinch of salt

To get started, preheat your oven to 350 degrees. You can easily add all of the ingredients together in a bowl, and combine. Once combined, use a mini scooper or a teaspoon to portion out your cookies and roll them into balls. Bake for about 7-10 minutes.

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These are super simple and full of whole foods. They'll take no time whatsoever, and you can enjoy a freshly baked cookie on the weekend without spending the whole day on them. Enjoy!

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Brain Food: Healthy Gluten Free Banana Bread

Along comes the Winter semester and crunch time for university students everywhere. Brain food is very important to sustain yourself in the times of exams and essays. When I think of brain food, I automatically think of bananas! Bananas are high in fibre, potassium, and many other things. This banana bread is gluten free, low in sugar, and has lots of add-ins that creates a super banana bread! banana bread

You will need:

2-3 very ripe bananas, mashed

1/3 cup of butter, melted (I used vegan butter)

1/3 cup of sugar (I used coconut sugar)

1 egg

1 teaspoon of vanilla extract

1 teaspoon of baking soda

Pinch of salt

1/3 cup of flax seeds

1/3 cup of oats

2 tablespoons of unsweetened shredded coconut

2 tablespoons of chia seeds

1/4 teaspoon of xanthan gum

1 1/2 cups of gluten free flour

*You can make this with regular all purpose flour and without the xanthan gum if gluten free isn't necessary.

To start, preheat your oven to 350 degrees. In a bowl mash your bananas, and add in your melted butter. Add in the egg, vanilla extract, baking soda, and salt, and mix thoroughly. Add in the flax seeds, oats, chia seeds, coconut, and mix together. Lastly add in the xanthan gum and gf flour. Mix thoroughly and pour batter into a greased loaf pan. Bake for about 30-40 minutes or until the centre is no longer wet. banana bread2banana bread 1banana bread 3

This banana bread is super easy to make, takes no time at all, and is a healthy sweet treat! It's great for snacking on, or you can use it    as a breakfast or lunch with peanut butter or cream cheese on top. You can substitute any of "healthy" extras for chocolate chips, nuts, or dried fruit. I personally make this banana bread all the time, and especially when it is crunch time and I need a little healthy yet comforting boost in the snack department.

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Sunday Brunch: Gluten Free Ginger Pear Almond Waffles

That's a long title. But with long titles, comes deliciousness. (That's not really true, but in this case it is) For christmas, I received a waffle maker! It has become the perfect addition to my little condo, and I've been really enjoying the delicious waffles it makes. Last Sunday I made easy gluten free waffles, and decided to jazz them up. The pear mixture I made to top the waffles is like a simplified version of a compote. It's easy, delicious, and really makes a Sunday (or any day for that matter) special. pears waffle

For the waffles you will need:

1 cup of gluten free flour

1/4 teaspoon of xanthan gum

1 egg

1 cup of milk (dairy or non-dairy will do)

Butter or oil for cooking

For the pear mixture you will need:

1 pear, sliced

1 tablespoon of butter

1 tablespoon of sugar (I used coconut sugar, but any kind will do)

1 teaspoon of ground ginger

1 teaspoon of cinnamon

A handful of almonds

To start, heat up your waffle maker and mix together the ingredients for the waffle batter. In a pan on medium heat, add the butter. Once the pan is hot, and the butter has melted add in the pears, sugar, and spices. Allow the pears to be coated in the butter mixture, and soften. This will take about 4-5 minutes, which is about the same time as the waffle will take. Add in the almonds and spoon your compote on top of your waffle. Add a little maple syrup if you're a fan, and enjoy. pearspears waffle1

You can make this with apples, walnuts, anything you have on hand. Add some cinnamon or icing sugar at the end, whip cream or even ice cream. Enjoy it with a cuppa or coffee!

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Vegan & Gluten Free Basil Pesto Pasta

Pasta is near and dear to me, but I'm not the biggest fan of tomato sauce, and let's not even mention tomato meat sauce. Pesto, light cream sauces, and even rose sauces are definitely my cup of tea. This recipe calls for a basil pesto that is vegan, gluten free, and supremely easy to make. A pesto for me is basically a leafy herb, oil, a nut, and some seasoning. Easy peasy lemon squeezy. You will need:

Pasta (I'm using a gluten free pasta, but feel free to use anything you have on hand)

A good handful of fresh basil

1/3 cup of pistachios (any nut will do)

Teaspoon of salt

1/2 cup of olive oil

Optional: a teaspoon of almond milk (unsweetened)

To start, bring a pot of water to a boil and cook your pasta. In the meantime, add all of your ingredients to either a food processor or blender, and mix it up! You don't want the consistency to be too liquidy, you want it to still have a texture. You can store the pesto in a jar in the fridge for up to a month or freeze it for up to three months. Drain your pasta, add in a couple of tablespoons of pesto, and let it simmer together for a couple of minutes. I added in a teaspoon of almond milk to make it a little creamy, but this step is completely optional. Plate your dish, and enjoy!

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Pesto is easy, super affordable, and a great thing to have on hand. Add it to pasta, sandwiches, and pizza. It's so versatile, and just pumps up the volume on any dish.

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Twelve Days of Baking: Flourless Peanut Butter Cookies

It's the third day of baking, and today we're making flourless peanut butter cookies! They're soft and chewy on the inside and crisp on the outside. Also, they're only made from 3 ingredients! (Woo!) IMG_3819

You will need:

1 cup of peanut butter

1/2 cup of sugar

1 egg

To start, preheat your oven to 350 degrees. Mix the peanut butter, sugar, and eggs altogether.IMG_3751

I used a mini ice cream scooper to portion out my cookies, but feel free to just eyeball it!

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Standard peanut butter cookies have a crisscross pattern on top, I just did one set of lines. Make the grooves with the back of a fork.

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Bake for 5-10  minutes or until the bottom is slightly golden. Let them cool and enjoy them with your favourite holiday drink!

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These are super easy, gluten free, and absolutely delicious. They also take no time at all so you can satisfy your cookie cravings quickly! I use these cookies as treats for Mr. Bingley. He can't eat wheat and he loves peanut butter so they're perfect for him, and I'm sure for all the dogs in your life!

If you didn't see day one or day two of the twelve days of baking, check them out!

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Immune Boosting Vegetable Soup

Here comes the cold weather and all of the colds and flus going around. If you're anything like me, getting sick is pretty easy. To fight off colds, flus, and the bitter cold, indulge in this easy vegan and gluten free soup! IMG_3719

You will need:

2 cups of diced potatoes

1 onion diced and sliced

2 cloves of garlic, diced

1 cup of diced carrots

1 cup of diced celery

1 teaspoon of cinnamon

1 teaspoon of nutmeg

1-2 teaspoons of salt

1 tablespoon of paprika

1 tablespoon of tumeric

1 tablespoon of cilantro (I used a paste)

1 tablespoon of red chili pepper (I used a paste)

1 carton of vegetable stock

To start, heat up some oil on high heat in a pot. Add in the onions and garlic. Let them sweat out for a couple of minutes, then add the chill pepper.

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Once mixed together, add the celery and carrots. Let them cook for 3-5 minutes and get soft. Add in the potatoes, and all of the spices, cilantro, and salt. Stir thoroughly until everything is well coated.

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Once the potatoes start to get a little soft, add in the vegetable stock. You may want to add in 1-2 cups of water at this stage as well. Stir well. Turn down the heat to medium, and let the soup come to a boil for 10-15 minutes. Once the 10-15 minutes is over, reduce the heat to low or medium-low and let it simmer. It should take about 1 hour or so for all the vegetables to cook and become soft. The longer your soup simmers, the better it will taste. The flavours will marry more, and it will become absolutely delicious!

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This soup is so good for you with the veggies and immune boosting spices. You can essentially add any vegetables to your soup with any spices to meet your own taste palette. The cinnamon is so delicious in a savoury soup and is so unexpected! If you try out this easy soup recipe, let me know how it goes! Also, this soup can store in the fridge or freezer well. Let it cool, and divide up your soup into single portions so you can heat them up from the freezer at any time! I'm a soup person, and this definitely warms my soul.

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University Crunch Time: Cinnamon Sugar Popcorn

If you've seen my last post on the energy balls of brain food, you'll know I'm in crunch time. As there's so many exams coming up, I need some substance to keep me through it. And when I say substance, I mean yummy snacks. Popcorn tends to be my go-to since its so low in calories, high in fibre, and its also scientifically proven that popcorn makes you happy! That sounds like the perfect snack to me. For my birthday I received a popper which makes popping popcorn super easy and pretty fun. This cinnamon sugar popcorn recipe is so easy and will also satisfy all your sweet and savoury cravings. Cinnamon is also a great addition to any meal for your health. It is known to help out your heart, carries anti-oxidants, and also help with brain function (among many other benefits), plus it tastes amazing.

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You will need:

Corn kernels (I used 4 tablespoons as that's what my popper requires)

1 teaspoon of Truvia (It's a calorie-less sugar alternative)

1.5 teaspoons of Cinnamon

A pinch of salt

1 teaspoon of melted coconut oil (you can use butter, vegan butter, or anything of your preference)

To start, pop your corn kernels! While they're popping mix together the truvia, cinnamon and salt. Melt your butter or coconut oil. Once it's popped coat your popcorn with all of the ingredients. And you're done! IMG_3622IMG_3626IMG_3631

Enjoy this popcorn recipe! It's super easy, gluten free, and vegan. Plus its healthy! The possibilities are endless when it comes to popcorn so have some fun with it!

Happy Sunday!

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University Crunch Time: Energy Balls of Brain Food

Its that time of year that happens before the most wonderful time of year - crunch time. I have so many essays to do and exams to study for, and quite frankly I need some brain food. Today I made these little energy balls of brain food within 5 minutes. They're delicious, nutritious, and make for a great snack, pick-me-up, or quick breakfast. IMG_3467 You will need:

1/2 cup of dried, pitted dates

1/2 cup of dried cherries (any type of dried fruit can work)

1/2 cup of pistachios (any type of nut)

1/4 cup of oats

1 tablespoon of cinnamon

1 teaspoon of chia seeds

1 tablespoon of maple syrup

1 tablespoon of nut butter (I used peanut butter)

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To start, prep all of your ingredients except the nut butter and place them inside your food processor. Whiz it up until everything becomes small bits. Add in the nut butter, and again, whiz it up! The mixture should become one big ball and when that happens, its done! Make smaller balls out of the mixture into whatever size you like. Put them into a container and pop them in the fridge for at least 30 minutes to let them chill and come together. You can enjoy them for up to two weeks. IMG_3492

These little balls of nutrition are vegan, gluten free, and so healthy for you. They're all natural and make a great snack between all of the craziness of university crunch time. Try them out and let me know how you like them!

Ps. those lights in the background are from my cute little christmas tree. There will be holiday posts coming soon!

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Vegan & Gluten Free Banana Chocolate Chip Muffins

Banana and chocolate chip is one of my favourite flavour combinations when baking. Last week I was craving some yummy and healthy muffins so I decided to make these quick muffins. I also had some bananas going a little mushy so this was the perfect way to use them up! IMG_3155

You will need:

1 3/4 cups of gluten free flour

3/4 cup of sugar

1 tablespoon of baking powder

1 tablespoon of cinnamon

1/2 teaspoon of sea salt

1/2 cup of almond milk

1/2 cup of oil (I used canola)

2-3 ripe bananas

1 cup of vegan chocolate chips

To start, preheat your oven to 400 degrees, and get your muffin pan ready with either baking cups or a non-stick spray. Sift the flour with the sugar, baking powder, cinnamon and sea salt. Mix thoroughly. In a separate bowl, mix the almond milk and oil together. Pour the wet ingredients into the dry and combine. Mash your bananas, and add them with the chocolate chips into the mixture. Fold them in gently to ensure the chocolate chips don't get mashed too! Scoop the batter into the muffin pan, and bake for 15-20 minutes. They should be golden and a toothpick should come out clean if inserted. Let them cool, and enjoy!

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These muffins are so moist, and delicious. Again, everything you should already have on hand which makes them budget conscious. You can easily make this recipe without the vegan or gluten free ingredients; you can sub them out at a 1:1 ratio and they'll turn out just fine. I popped my muffins in the freezer so I can have them on hand anytime. Also so I wouldn't eat them all in one day! To freeze, wrap up each muffin with plastic wrap and pop them into a freezer bag!

Give these muffins a try and they'll definitely be a go to for you!

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