Classic Buckeyes

standard November 28, 2016 Leave a response


Growing up in Ohio, Buckeyes are an all-year treat. But since most people are used to enjoying them at Christmastime, it makes it easier to at least wait until football season to break out these delicious candies. Creamy peanut butter and chocolate are by far my favorite combination. This version is made a little healthier by omitting much of the fat and sugar, but still leaving the density and sweetness you’d expect from a classic buckeye. Bonus: this recipe only makes 16  so you don’t have to go overboard if you just want a little treat. Or you can also easily double or triple for a crowd.


Classic Buckeyes

Yield: Makes 16 pieces

Calories per serving: 143 kcal


  • 1 c natural creamy peanut butter
  • 1/4 c maple syrup
  • 1/2 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1 T ground flaxseed
  • 1 c dark chocolate chips
  • 2 T coconut oil


  1. Combine peanut butter, maple syrup, vanilla, salt, and flaxseed in a bowl until smooth and well combined.
  2. Chill mixture for 30-60 minutes.
  3. Using a cookie scoop or teaspoon, roll mixture into balls and place on a baking sheet lined with parchment paper.
  4. Melt coconut oil. Add in chocolate chips and stir until chocolate is melted and smooth.
  5. Dip peanut butter balls into chocolate mixture 3/4 of the way, using a toothpick if necessary to coat evenly, leaving a circle of peanut butter uncovered.
  6. Place dipped buckeyes back on parchment sheet and chill until firm.
  7. Enjoy!


Per serving (1 piece): 143 calories, 11 g carbohydrate, 11 g fat, 4 g protein, 69 mg sodium, 6 g sugar



Blackberry Balsamic Brussels Sprouts

standard November 27, 2016 1 response


I didn’t grow up eating Brussels sprouts. Or blackberries. I am not even sure why, they just weren’t foods that I ever thought of or considered. As an adult, the stigma of Brussels sprouts kept me away, and blackberries always seemed to have too many seeds for my liking and stained things easily.


But just as I don’t remember why I avoided these foods, I also don’t have a strong memory of when I began eating them. I honestly cannot think of many foods I enjoy more than simple roasted Brussels sprouts. We love them so much, they are a Thanksgiving staple in our house, as well as a winter favorite. And who doesn’t love blackberries? Their rich, juicy flavor is even better than blueberries and raspberries, in my opinion.

To honor both of these changed opinion foods, I mixed them together in a holiday side dish that works for Thanksgiving, Christmas, or any holiday potluck. You will make anyone a fan with the rich flavors of roasted vegetables and balsamic vinegar, and the juicy pop of blackberries.


Blackberry Balsamic Brussels Sprouts

Yield: Serves 4

Calories per serving: 87 kcal


  • 4 c Brussels sprouts
  • 1 T olive oil
  • 1 T balsamic vinegar
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 c blackberries, sliced


  1. Preheat oven to 375 degrees F.
  2. Trim ends of sprouts and slice in half.
  3. Toss with oil, vinegar, salt and pepper.
  4. Evenly spread on a baking sheet and roast for 10 minutes, until just golden and crisp on the edges.
  5. Remove from oven and stir in blackberries.
  6. Serve warm.


Per serving: 87 calories, 12 g carbohydrate, 4 g fat, 4 g protein, 281 mg sodium, 4 g sugar



Where It All Started: Oatmeal Cherry Cookies

standard November 26, 2016 1 response


This blog started with cookbooks. I took a random cookbook from my collection or the library and cooked my way through them, making healthy modifications, and later, plant-based swaps. Following these recipes helped me figure out not only how to cook well, but also how to create well. I learned flavor combinations, egg substitutes, sugar swaps, texture variation, and nutrient balance. My cooking style developed from these cookbooks.


I still use cookbooks today. I love cooking my way through a new cookbook, though I tend to stick to the vegan ones and follow them directly versus making modifications. Some of my all time favorites that I go back to time and time again are:


To honor those first roots, I thought it would be fun to revisit my very first recipe. My first post started with a recipe for oatmeal cherry cookies that called for a whole stick of butter, 2 eggs, all-purpose flour, and 2 entire cups of sugar. When I first wrote this post, I had swapped the all purpose flour for whole wheat, reduced the amount of sugar, switched from white sugar to sucanat, and called it a success. And it was. It had more complex carbohydrates, less sugar, and the same delicious cookie taste.


When I transitioned to a plant-based diet, I realized I could easily swap the butter for Earth Balance and the eggs for chia seeds. But they still had almost 30 g of sugar in a single cookie. Not to mention the fat from the chia and vegan butter. So once again I’ve updated this recipe. And since this was the only non-vegan recipe on this entire blog (surprisingly, considering I didn’t make the switch for a while after starting this blog), it was time to give it a little love.


Oatmeal Cherry Chip Cookies

Yield: Makes 2 dozen

Calories per serving: 125 kcal


  • 2 T chia seeds
  • 1/2 c vegan butter, at room temperature
  • 1/2 c coconut sugar
  • 1/3 ripe banana, mashed
  • 1/2 c unsweetened applesauce
  • 1 tsp vanilla extract
  • 1 c gluten free flour mix
  • 1/2 c almond meal
  • 1/2 tsp sea salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 2 c rolled oats
  • 1/2 c tart dried cherries
  • 1/2 c chocolate chips


  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. Combine chia seeds with 6 T warm water and set aside.
  3. Cream vegan butter and sugar until well blended. Stir in chia egg, banana, applesauce, and vanilla.
  4. In a separate bowl, mix flour, salt, baking soda, baking powder, and cinnamon. Add to butter mixture and beat until well blended. Stir in oatmeal, cherries, and chocolate.
  5. Drop batter by the tablespoon on prepared baking sheet and slightly press down to flatten.
  6. Bake until edges are lightly browned, about 12 minutes.
  7. Remove and cool on baking racks.


Per serving (1 cookie): 125 calories, 17 g carbohydrate, 6 g fat, 2 g protein, 110 mg sodium, 6 g sugar


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