Perfect Chocolate Frosting

I love a rich decadent chocolate frosting; one that tastes like chocolate, not sugar.  Frosting can be tricky to make when you are avoiding dairy, like so many of us do these days. Below you will find the best non … Continue reading

Gluten Free and Vegan Mug Cake

My latest kitchen experiment is another mug cake.  I am always attempting to make something easy and delicious when a craving strikes but it is usually a fail.  Yesterday I rummaged my pantry to see what I could come up with.  To my surprise my concoction was actually delicious! For some reason I had an open bag of gluten free yellow cake mix so I used that as the base.  I don’t even like yellow cake mix but I doctored it up with some creamy coconut peanut butter (by earth balance) and coconut oil.  I don’t consider baked goods a dessert until there is chocolate, so obviously I added a handful of semi sweet chips.  Here is what you will need:

Mug CakeYou obviously do not have to go with the brands I used, but I recommend all of them! Here is how to make your mug cake:

  • scoop your cake mix into a large mug or glass bowl
  • add in the peanut butter, coconut oil and stir
  • add 2 tablespoons of water (or more) and mix until your have a brownie batter consistency
  • Fold in a handful (about 2 tbsp) of semi sweet chocolate chips
  • Microwave from 1.5+ minutes (depending on your microwave). Watch it the whole time,  it is easy to overcook microwaved baked goods
  • Remove when it is still a little gooey, more like a blondie than a cake.  Since all of the ingredients are safe to consume raw you don’t need to worry
  • Let it set for a minute or two or mix it up while the chocolate chips are hot to create a ooey gooey chocolate cake (see pictures)

Green Lunches

I am not a nutritionist or even close to one (disclaimer), but I love to prepare and devour nutrient dense food.  Above are six Green Lunches that I have made in the past week.  I am not a recipe person.  I just buy whatever is on sale (usually what is in season) and roast, saute or enjoy raw.  From the top we have….

  • Sunny Side Up Kale: Sauteed kale with a sunny side up egg and half a banana
  • Green Bowl: 1/2 frozen banana, 1/4 mango, 1 pear, 1/2 fuji apple, 1/2 avacado, 2 kale leaves in the blender. Topped with banana chips, coconut ribbon and raisins
  • Sauteed Kale and Roasted Japanese Sweet Potato: I use Himalayan sea salt, basil leaves and ground peppercorn to season
  • Kale, Brussels and Alfalfa Sprout Salad: Chopped and tossed with avocado, pumpkin seeds and my homemade vinaigrette (Dijon mustard, EVOO and balsamic)
  • Cabbage and Brussels Sprout Scramble: Cabbage and brussels sprouts sauteed with one egg scrambled in and served with half a banana
  • Mashed Delicata Squash with Lentils, Quinoa, Cannelloni Beans and Brussels Sprouts: This is kind of a “Hodge Podge”. I happened to have the lentils and quinoa already cooked so I mixed them in with my Delicata.  Delicata can be microwaved for 5+ minutes and scooped out of the skin for a mashed consistency.   I will make a batch of lentils in the beginning of the week so I can just throw them into dishes to add bulk and a nutty flavor.

I don’t plan my meals much more than a couple hours (or minutes in advance). This is because my mood and my physical state determines what I eat.  I suffer from a lot of stomach issues and sometimes I lack an appetite for certain foods or any appetite at all.  I hope my green meals give you some lunch time inspiration! Feel free to comment with questions or your own lunchtime suggestions!

Here are some fun nutrition facts on some of my most used winter foods:


  • High in fiber, calcium, iron, vitamin K, A and C
  • Rich in antioxidants
  • Anti inflammatory and Cholesterol (LDL) lowering properties
  • Great Detoxify-er


  • Contains Folate for women of child bearing age
  • Natural Electrolytes
  • Great Detoxify-er


  • Folate: Lentils contain more of this B vitamin than any other unfortified plant food. In addition to protecting against coronary artery, folate helps prevent birth defects
  • Fiber: half cup of lentils provides around a third of your daily requirements. We absorb the energy from lentils slowly, which helps keep blood-sugar levels even
  • Iron
  • Lentils are a significant (and virtually fat-free) source of protein


  • Great Detoxify-er
  • Antioxidants
  • Improves Digestive Health