Egg plant nuggets {vegan}{gf}{soy free}

I often feel guilty Roman will feel left out growing up as a healthy, vegan kid.

While most kids are having Taco Bell, or chicken mcnuggets he is eating kale.

That's why I'm always on the lookout for foods that won't make Ro feel so completely different all the times. But at the same time are healthy and vegan and nourishing and protein filled.

I saw a recipe on Pinterest for "eggplant bites" not vegan, full of crap, but it sparked my interest to try to create a vegan and healthy version.

Lucky for me, I nailed it the first try. Roman ate all of his, and all of mine. Husband even approved!

I got a small graffiti organic eggplant in my farm box this week.

The truth is I've tried to cook with eggplant three times before and HAAATED it. The texture, the appearance  and the taste. 

But I was determined to find a way to like it, damn it! 

I cut the end off of this beauty and peeled the skin.

Then I cut it into one inch(ish) cubes and salted them with pink salt and let the sit in a strainer for about 30 minutes (just a few minutes would be fine, I'm sure) eggplants really absorb so this was the key to making it really tasty.

Next I combined a 1/2 cup of unsweetened almond milk and 2 table spoons of chickpea flour. I mixed and waited until they were completely mixed together.

In another both I added some more chickpea flour and seasoned it up- I simply used salt, pepper, garlic salt, paprika, cayenne and a little tab of rosemary. 

Heat a skillet with coconut oil over medium high heat

Coat the eggplant cubes completely into the chickpea almond milk mixture and let them sit for for 30 seconds. 

Immediately after fold them into the dry chickpea and once coated throw them on the heated skillet. Make sure you rotate so all for sides get nice and brown (or, if you're like me, black) cooking thoroughly is key so they aren't squishy on the inside. 

Perfect as is, or for dipping! 

I'll definitely be making them once or twice a week from now on.

Reese's {4 ingredients}{vegan}{GF}

I never thought that the perfection of Reese's could ever be duplicated. 

Turns out that 1) Reese's are shit. Have you seen those ingredients?!?! 

Wtf?!?! Gross.

And 2)  they are so easily duplicated while being HEALTHY {can you believe that?} easy, and NO BAKE!!

basically, you can have Reese's breakfast, lunch and dinner. 

Vegan Reese's or Veese's {see what I did there?}

For the peanut butter layer, you'll need:

3/4 cup organic peanut butter

1.5 T organic maple syrup  

2 T organic coconut oil {melted}

Mix all together and into a cupcake mold fill the liners about 1/2 full. This will make about 6 Veese's. Freeze for 15 minutes or long enough to harden.

For the chocolate layer you'll need:

1/4 C cocoa 

1/4 C organic coconut oil

1 T organic maple syrup 

Mix all together thoroughly and top off the peanut butter layer. Freeze for about 15 more minutes and enjoy. 

If you have any left overs keep them refrigerated or frozen.

Chia lemonade{vegan}{gf}{sugarfree}

I love lemonade. 

I can't find one out there, though, that doesn't have 2 pounds of sugar. I made my own recipe and it turned out delightful! 

Chia seed lemonade 

2-5 organic lemons based on your preference

2 TBSP organic chia seed

2-5 TBSP organic pure maple syrup 

Get a mason jar and fill it almost full of water. Now add the juice of anywhere between 2-5 lemons {remember to squeeze them with the pulp facing the ceiling to avoid seeds dropping in your drink} if you like lemon add more juice and less if you don't. Add a tablespoon or two of chia seeds. Add in the maple syrup by taste. After you found the right amount place the lid on the mason jar and shake. Let it sit for about 20 minutes and then enjoy!

Perfect for a hot day.

Guilty free & HEALTHY