Category: Recipes

Healthy Recipes Free of the following allergens:
Peanuts, Tree Nuts, Milk & Eggs.

Delicious Watermelon Popcicles

It has been a rainy chilly morning here in Northern Michigan and after picking my son up from soccer camp we listed a few ideas to occupy our time indoors today. My boys & I decided to use the new BPA Free Popcicle molds I just purchased last week from Whole Foods. This was a fun & easy project for both of my sons & I. Not to mention inexpensive & healthy too!

 Here is the recipe we used which can be modified & eye-balled:

4-6 cups chopped & very ripe watermelon

1/2 cup cranberry juice or in this case I had pomegranate wild berry on hand

Juice of 1 lime

Agave nectar to taste

Purée all ingredients together in a food processor & pour into molds. Freeze molds 4-6 hours & enjoy! This entire process took less than 15 minutes & it was fun to have my boys helping me in the kitchen.

Vegan Chocolate Cupcakes by Popular Demand!

Chocolate Vegan Chocolate Cupcakes- By Popular Demand Here is my Recipe Finally!

I have literally made these at least 50 times & people cannot tell they are vegan because they are so moist! Taylor’s classmates rave over these cupcakes and beg me to make them for his classroom!  These are a crowd pleaser for sure!

I like to use organic ingredients other than the confectioner’s powder. The organic confectioner’s powder takes about 20 minutes to beat using a Kitchen Aid Electric Stand-Up Mixer and even then, I couldn’t get all of the lumps out! Use Domino or another brand— you will get a fluffier and lighter result without all of the lumps! I’m a bit of a perfectionist in the baking department…lots of trial and error with vegan baking!

Enjoy & Bon Appetit


  • 1 cup soy milk (or any other dairy free milk, if not nut free you could use Cashew or Almond Milk)
  • 1 teaspoon apple cider vinegar (or white distilled vinegar if you have on hand)
  • 3/4 cup granulated sugar
  • 1/3 cup canola oil (vegetable oil works just fine as well)
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder, Dutch-processed or regular (Hersey’s is not contaminated w/nuts)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt


    1. Preheat oven to 350°F and line a muffin pan with paper or foil liners.
    2. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle.  Add the sugar, oil, vanilla extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain.
    3. Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
    4. Frost and enjoy!


  1. 1 Cup Earth Balance Buttery Spread Vegan Margarine – both soy and soy free work the same
  2. 2 T. Soy Milk
  3. 1 ½ tsp. vanilla extract
  4. 1/8 tsp. salt
  5. 2 c. confectioners’ sugar
  6. In the bowl of a mixer fitted with the paddle attachment cream the margarine, soy milk, vanilla and salt until incorporated. Slowly add the confectioner’s sugar and mix on low for 1 minute. Increase speed to medium and beat for 4-6 minutes until light and fluffy. Feel free to add more sugar to taste as some recipes call for up to 4 cups of sugar. I think 2 cups are sufficient and taste delicious!