Maple Balsamic Dijon Salad
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A light vegan salad, surrounded by a creamy maple balsamic dressing.
A light vegan salad, surrounded by a creamy maple balsamic dressing.
Perfectly baked gluten-free loaf with soft spice tones, topped with cinnamon sugar.
Ice cream bombs meet cake balls for a new treat similar to an individual ice cream cake!
Mint Chocolate Chip Ice Cream – a guiltless treat free of dairy, refined sugar and artificial colors. Can you guess the secret ingredient?
This vegan taco salad is hgh in fiber, and protein. Ground rice, beans, and seeds make it light and refreshing!
An easy, high fiber, high protein, breakfast bake with a secret middle layer. Gluten-free and delicious!
Dairy-free toffee made with honey, almond butter, nuts & seeds.
White Chocolate Margarita Blondies – a summer treat!
Cake Truffles – a cousin of the cake pop! These bite-size treats are both divine and a crowd pleaser. (GF)
Homemade iced cappuccino will save your health and your wallet.
Bite-sized muffins with a burst of juicy berries and a hint of vanilla and coconut- gluten free and healthy!
Lightly sweetened cake with blueberries, banana, and a walnut topping.
Want a healthy dessert? Try these mostly raw, gluten and refined sugar free vegan coconut berry tarts.
A low sugar cake that resembles apple pie. Made with coconut and sorghum flours, surrounded by cinnamon drenched apples.
Quick and healthy cookies with oats and quinoa flakes – free of gluten and refined sugar!
Black beans, pecans, anise and wild rice tossed in a sweet teriyaki sauce.
Fudge cupcakes made from pureed black beans, coconut oil and topped with a sugar free coconut flour frosting.
Double chocolate cake [gluten-free] with almonds, chia seeds, and held together by avocado puree + flax eggs.
Chewy date squares filled with sprouted buckwheat, goji berries, and homemade carob chunks.
Sunflower seed, dill, and lemon dressing poured over dill chickpeas, baked yams and fresh veggies.
Delicious, chewy oatmeal cookies – vegan, gluten and refined sugar free!
Pumpkin spice, raspberries, and walnuts baked into a fiber filled buckwheat breakfast cake.