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It’s a larger variety of tips, photos, funny pics,.recipes (not all vegan Or vegetarian),


Coconut Chocolate Chip Nut Cookies (vegan!)


½ Cup coconut oil (melted)

¼ cup brown sugar

1/2 cup sugar

1 tbsp egg replacer (mixed with 3 tbsp water)

1 tsp vanilla

¼ tsp salt

¾ tsp baking soda

1 cup whole wheat pastry flour

1/3 cup rolled oats

½ cup chopped pecans

½ bag vegan chocolate chips (about ¾ cup)

Sprinkle of cinnamon


Preheat oven to 375. Spray baking sheets with a thin layer of cooking spray or oil.

Mix sugars, egg replacer mix, vanilla, and melted coconut oil together until creamy. Add flour, oats, salt, baking soda, and cinnamon. Mix together until completely combined. Add chocolate chips and chopped pecans. (The coconut flavor comes from the oil, but feel free to add shredded coconut).

Roll out balls of dough from about one spoonful of dough using your hands. Place on cookie sheet about 1.5 inches apart. Bake in over for 9 minutes or until light golden brown.

Cool, and serve with ice cold soy milk, or your favorite type of milk!

Enjoy!! =]

It makes about 18 cookies. Warning! They are amazingly delicious and addicting!

The coconut oil makes them crunchy yet moist inside plus gives it a light coconut taste. So yummy!!!


Potato Hash

Ingredients: 1 large yam

2 small red potatoes

¼ yellow onion

½ tsp dried or fresh rosemary

1.5 inch piece of extra firm tofu

tsp Grizzly spice (from alberston’s by the meat department or seasoned salt)

½ tsp black pepper

1 tsp Italian seasoning

1 tbsp olive oil


Peel yam and dice into 1 in chunks. Slice red potatoes into similar sized pieces.

a medium sized pot, bring water to a boil. Add the yam and red potatoes and boil until tender. You should be able to easily poke a fork through. Drain and set aside.

Dice onion into small pieces.

 In a frying pan, heat oil. Add onion, and cooked yam and red potatoes. Add all spices. Fry the mixture on a medium-high heat. Stir occasionally until a slightly mushy mixture is formed.

While that is cooking, prepare your tofu. 

Cut the size slice desired. The trick to tofu is pressing out the water. To do so, cut tofu into slices.  place 2 paper towels down, then the tofu, and an additional 2 paper towels on top. Gently press the tofu so that water is absorbed by the paper towels. You don’t need to press to hard or get all the water out, just enough to soak through the paper towels.

After preparing the tofu, crumble and combine with the potato mixture. Stir and heat mixture for an additional 5 minutes. Tofu doesn’t take long to cook.

Serve and enjoy!

( i eat this for breakfast. It makes about 2-3 servings and makes great left overs for an easy breakfast!).


Vegan German Chocolate Cupcakes, topping included!

I LOVE LOVE LOVE german chocolate cake, especially the coconut-nutty topping! I found this one online, tried it and loved it so I am sharing =] and posting my own pictures!

German Chocolate Cupcakes (Vegan!)

Makes 1 dozen cupcakes

·   1 cup almond milk

·   1 tsp vinegar

·   3/4 cup sugar

·   2 tsp vanilla

·   1/3 cup canola oil

·   1/3 cup cocoa

·   1 cup whole wheat flour

·   3/4 tsp baking soda

·   1/2 tsp baking powder

·   1/4 tsp salt


·   3/4 cup almond milk

·   3/4 cup sugar

·   1 Tbsp Earth Balance

·   1/2 tsp vanilla

·   3 Tbsp cornstarch mixed with 2 Tbsp water

·   1 cup coconut

·   1/2 –1 cup pecans

I used plain soy milk and coconut oil (not almond milk or canola oil, feel free to use your favorite oil or milk).

In large bowl, mix almond milk with vinegar and let sit 5 minutes or until milk has “curdled”.

Whisk sugar, oil, and vanilla into milk mixture until some bubbles stay on top of the mixture.

Whisk in the cocoa, then whisk in the flour, baking soda, baking powder, and salt.

Once the mixture is smooth, pour into cupcake liners or a sprayed muffin tin, filling each one about 3/4 of the way.

Bake at 350 for 15-18 minutes or until a toothpick comes out clean

While the cupcakes are baking, heat the almond milk, sugar, and Earth Balance on the stove top until it comes to a boil.

In separate bowl/dish, mix cornstarch and water together

Once milk mixture comes to a boil, put 1-2 spoonfuls into the cornstarch mixture and stir together.

Add cornstarch mixture back to milk/sugar and stir

Bring mixture back to a boil until thickened. Take off the heat.

Stir in the vanilla, coconut and pecans, and let sit to cool

Once the cupcakes and icing have cooled, dollop a spoonful of the icing on each cupcake and smooth out to the edges. ( I found a butter-knife worked best).

(I love coconut oil. It makes a crunchy shell and moist inside).

Share and Enjoy! …Don’t tell your non-vegan friends how healthy they are until after they eat it. Then enjoy their reactions hehe

(Source: branappetit.com)


Pancakes with caramelized banana-nut topping



1 ½ cups whole wheat pastry flour

½ cup old fashion rolled oats

1 tsp baking powder

1/8 tsp salt

2 tbsp sugar

1 tbsp egg replacer (or 1 tbsp ground flax seed) mixed with 3 tbsp of water

1 tbsp oil (olive or canola)

1 ½ cup soy milk

Caramelized banana-nut topping:

3 bananas, sliced

3 tbsp earth balance (vegan butter)

 tbsp maple syrup

1/3 cup chopped pecans (or walnuts)



Mix all dry ingredients. Add egg replacer, oil, and 1 cup of the milk. Gradually add the rest of the milk. You don’t want a super liquid-y batter, but pancakes do have a generally thin batter or else it will make very thick pancakes. So depending on what you want is what type of consistency you should make. If you find the batter is too thick later on, add more soy milk. Too thin, add more flour.

-Mix until combined, then cover and place in fridge for 20 minutes. This will allow the batter to rest, and produce a fluffier pancake. They are whole wheat oatmeal though so it won’t be incredibly fluffy. If you want a fluffier pancake substitute half the whole wheat flour with regular flour. (less healthy though =p).

-Heat a nonstick frying pan on a medium-low heat, if it is not the best quality, the put a very thin layer of oil on the pan. The first ones won’t be as pretty though. Do NOT re-oil (unless absolutely necessary). Place about 3 tbsp of batter on the pan for each pancake. The batter should make a circle/oval semi-thin layer. The key to pancakes is to cook them on a medium-low heat so the inside will cook. Try to only flip them once, the more you flip them the less fluffy they will be. When they start bubbling, they are ready to be flipped. Cook to a golden brown (or desired color) on both sides. If you realize your pancakes aren’t fully cooked on the inside, you can either throw them back in the pan, or put them in the microwave for a little bit to get rid of the gooey inside, as long as it isn’t too much! Make sure your pancakes are thin enough and that you cook them long enough on both sides, about 3-4 minutes each side.

-Once all the pancakes are cooked, place them on a plate and cover with foil to keep warm while you cook the topping.


This step goes by very quick! Have the bananas and nuts sliced and chopped, ready to go!

-Use the same pan, or another frying pan and heat the butter and syrup on a medium heat. Once the butter is melted, add the bananas and nuts. Stir until bananas are slightly mushy and have a slight brown coloring.

Serve warm! Place a couple pancakes on a plate and add the yummy topping! So filling and yummy! Plus the topping is way better for you than plain butter and syrup and a smaller amount.

Makes about 10 pancakes, or 3 servings.


Vegan Chocolate Pudding:


1 package firm silken tofu

½ cup semisweet chocolate chips (vegan friendly)

1 tsp vanilla

First, I would like to mention a few things about the tofu. Silken tofu is a Japanese style tofu that comes in parchment paper and is not typically refrigerated (no preservatives needed to keep it fresh until opened). It blends to be very creamy versus normal tofu which is a more nutty texture. Secondly, tofu is like a sponge. It will absorb the flavor of whatever you cook it or mix it with. It will not have a distinct flavor, but it will absorb the chocolate flavor. This makes for a very rich chocolaty taste! So I would try the recipe with this amount of chocolate, but feel free to add more melted chocolate or cocoa powder. Lastly, with time this dessert will become more intense!


-Place tofu and vanilla in a blender and blend until creamy.

-Set up a double boiler. You can use to pots or a pot and glass bowl. The top pot or glass bowl must be able to rest inside the bottom pot, but not be immerged in the water. Place about 1-1.5 inches of water in the bottom pot and bring to a boil with the top pot or glass bowl on top.  Once boiling, reduce to a medium-low heat and add chocolate chips to the top pot or bowl. The chocolate will melt fast so don’t leave it! Stir/scrape consistently. The key is to keep the chocolate moving! I use a rubber spatula because it makes it so easy to move the chocolate around.

-Once the chocolate is completely melted add it to the blender and blender mixture. Blend all ingredients together until completely mixed. Transfer into a bowl, cover and place in fridge for a minimum of 2 hours.

-Serve and enjoy!

-you can top it with fresh berries, a whipped topping, or nuts. You could even put it in a pastry shell and top with your desired topping to make a rich creamy chocolate pie. To make it look extra fancy (unlike mine =p) you can put it in a pastry bag and use a creative tip to swirl it into the cups or pie crust.



Berry Salad

Ingredients: (about 1 large portion)

2 cups mixed greens ( i used “power greens” mix which is spinach, kale, and some other greens, but whatever you prefer)

1/8 cup blueberries

2 medium strawberries, cut up

8 pecans, chopped

Dressing: (about 2 servings)

5 leaves of fresh mint

2 tbsp olive oil

1 tbsp apple vinegar

1/2 orange (or very small one) zest

the juice from the zested orange

For the salad, mix the listed ingredients

for the dressing, finely chop up the fresh mint. zest and juice orange.  add all the ingredients in a bowl and mix.

add dressing to salad.


for zesting tips: i use a cheese grater



Butternut-carrot soup

1 small butternut squash (about 3 cups)

1.5 cups baby carrots

1 box of vegetable broth (i believe its about 32 oz)

1 tbsp earth balance (vegan butter)

1/4 yellow onion

1/4 tsp white pepper

1/4 tsp ground nutmeg

peel the butternut squash. warning, it is a tougher skin so a knife may be better used for peeling. Cut into 1 inch chunks. Dice onion and carrots.

Melt the butter in a large pot. add the cut up squash, onion, and carrots. Cook for approximately 10 minutes.

Add the vegetable broth. The veggies should be completely immerged in liquid, if not add more broth or water. Bring mixture to a boil. Reduce to medium heat, cover and cook until veggies are tender, about 30 minutes.

Next, transfer all ingredients from the pot into a blender. Note, it will probably not all fit into the blender, its okay to split it up and blend in batches. Blend til smooth, or a little chunky if that’s what you desire. After blended, place back in pot.

once everything is back in the pot, add white pepper and nutmeg. Cook an additional 5-10 minutes. Serve hot! =]


indsay Nixon, Happy Herbivore

  • 11/2 cups whole wheat pastry flour
  • 1/2 cup rolled oats
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 cup raw sugar
  • 1/4 cup brown sugar
  • 2 tsp cinnamon
  • 1/4 tsp ground ginger
  • a dash of nutmeg
  • 1/4 tsp salt
  • 1 cup unsweetened applesauce
  • 1 cup apple, diced
  • 1/4 cup pure maple syrup

Preheat oven to 350 F. Grease muffin tin or spray paper liners to prevent sticking and set aside. In a large bowl, whisk flour, oats, baking soda, baking powder, salt and spices together until well combined. Add applesauce, sugars and maple, then stir until almost combined. add apples, stirring until just combined. Spoon into muffin cups 3/4 full. Sprinkle additional oats and brown sugar over top if desired. Bake 18-25 minutes, or until a toothpick inserted in the center comes out clean.

This recipe is from www.getvegucated.com  I posted the link and I did not create this recipe, but I did try it! I liked it and am now sharing =]

My tips:

for the 1 cup of apple I used one apple and skinned it before slicing into small pieces

I didn’t have enough raw sugar so I swapped the amounts of the brown sugar and raw sugar. (1/4 raw sugar, 1/2 brown sugar)….don’t be afraid to do simple swaps like that!

I was able to make a dozen muffins and baked mine for 20 minutes…it all depends on your oven though!

Nutritional Facts: (I took the time to do the calculations)

Serving: 1 muffin

Calories: 151 

Fat: 0.5 g

Saturated fat: 0.02 g

Cholesterol:  0 mg (that’s because cholesterol is only found in animal products!!)

Sodium: 56 mg

Carbohydrates: 35.3 g (remember a good amount of these came from the whole wheat flour, oats and apple…carbohydrates are the best source of energy for your body and your brain!)

Fiber: 2.8 g (helps you poop! =p and stay full)

Sugar: 20.3 g 

Protein: 2 g 

Any questions, feel free to ask!


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