The MOST Delicious Vegan Mozzarella Pizza From never Scratch

K never ordering pizza ever again because nothing will top this pizza that we made for lunch today (except maybe a pizza from Italy, they probs have me beat).

I came to realize that I was stressing myself out trying to eat too healthy all the time, so this year this girl is gonna treat herself when she wants to. AND I just got a fantastic new job so today we had to celly, obviously. And this really isn’t even too bad for you if ya think about it because I made the dough from scratch so I knew exactly what was going into my body. Boom.

All the dough has in it is organic unbleached flour, yeast, EVOO, water, and and then we topped this beautiful babe with tomato sauce, tomatoes, portobello mushrooms, For The Love of Cheese dairy free plant based buffalo motzahrella (SO GOOD), arugula, and a little bit of fresh grated parmesan. Then we baked it in a cast iron skillet at 550 F for about 15 minutes and then bam: heaven on the tastebuds!

Happy Sunday my loves!

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Creamy You’d Never Know it’s Vegan Mac ‘N’ Cheese

For those of you who don’t already know, the three main food groups of my childhood were Kraft mac ‘n’ cheese, Lucky Charms, and Ice Cream. SO. When this whole “no more eating dairy or your stomach will kill you from the inside out” thing came to be in my life, I was a little upset to say the least. Granted once I moved out and began university my eating habits began to healthify and I moved a bit away from those three foods, mac ‘n’ cheese was and always will be my favorite food of all time.

I have since been searching the world high and low for a solution to my mac ‘n’ cheese cravings that are seemingly endless that won’t make me sicker than you’d like to know AND after almost 3 years of searching, I’ve finally found my solution!!! I recently discovered a local Edmonton vegan cheese company (who woulda thunk) called For the Love of Cheese and I’m not even kidding you guys, it legit tastes like real cheese. Seriously I’m not even affiliated with them I’m just obsessed with their stuff. ANDDDDDDDD they make the most bomb delicious vegan cheese sauce I have EVER tasted in my entire life of living. I may even like this cheese sauce more than real cheese. Maybe. And it’s entirely plant based and healthy like it’s made from potatoes, carrots, and nutritional yeast.

K anyways so I discovered the cheeze sauce and have since had this healthified mac ‘n’ cheese recipe every day for the past three days and I don’t plan on stopping anytime soon. Sooooo I suggest if you’re in the Edmonton or Calgary area you go get some of this cheese sauce or grab your favorite vegan cheese sauce and make some mac ‘n’ cheese because you guys it’s good for the soul and it will make you happy. Enjoy!

 

 

Creamy You’d Never Know it’s Vegan Mac ‘N’ Cheese

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 12 oz. container of your favorite vegan cheese sauce (I use For the Love of Cheese’s Vegan Cheeze Sauce)
  • 1 16 oz. package organic brown rice pasta
  • 2 heads broccoli, cut into florets
  • salt, pepper, and/or nutritional yeast to flavor (optional)
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Directions

  1. Bring a large pot of water to a boil. Once boiling, add your pasta and cook according to package directions.
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  3. Meanwhile, add about ½ cup water to a pot and bring to a boil. Add the broccoli, turn the heat down to a simmer, and cover with a lid. Steam for about 3 minutes, or until broccoli is tender.
  4. Once the pasta has been cooked and drained, return it to the pot and add the broccoli and cheese sauce. Heat on low while stirring until everything has reached optimal serving temperature (usually about 2 minutes).
  5. Serve and sprinkle on some salt, pepper, and/or nutritional yeast if you feel so inclined! Enjoy!
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Gluten Free Maple Walnut Banana Pancakes

I’m slowly realizing that with the amount of breakfast recipes I post I probbbbably should’ve just been a breakfast blog instead of all meals, but whatever, who doesn’t love breakfast? Especially pancakes.

I could probs eat different versions of pancakes for every meal the rest of my life. Seriously. They’re so freaking versatile. Between the flavor of the pancakes themselves to the limitless toppings options, the pancakes are endless! The limit dos not exist (Mean Girls reference for all my chick flick fans out there). I aspire to try as many new pancake combinations as possible in my time on this planet.

So, what’s so great about these pancakes? WELL. Let me tell ya. They areeeeeeeeee:

  • gluten free (duh)
  • dairy free
  • refined sugar free
  • you don’t even have to mix anything, just dump everything in a blender
  • 5 ingredients
  • made of real, whole foods
  • TASTY AS HELL
  • also healthy as hell, you’re welcome

K so now that I’ve convinced you to try these magical pancakes, please go ahead and do so right now. And have a spectacular Wednesday!!!


Gluten Free Maple Walnut Banana Pancakes

  • Servings: 4 pancakes
  • Difficulty: easy
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Ingredients

  • 1 ripe banana
  • ¾ cup gluten free rolled oats
  • 2 large organic free-range eggs
  • 1 tsp baking soda
  • ½ tsp maple extract
  • chopped banana, blueberries, walnuts, and/or maple syrup to top!

Directions

  1. Add 1 banana, rolled oats, eggs, baking soda, and maple extract to a blender and blend until smooth.
  2. Heat a skillet or non-stick pan over medium heat and pour approximately 1/3-½ cup sized amounts of the batter onto the skillet and let cook until the tops of the pancakes are pretty bubbly (about 2 minutes).
  3. Flip the pancakes and cook until the pancakes firm up a bit, about another 1-2 minutes.
  4. Remove from the griddle/pan and top with fresh banana, blueberries, walnuts, and/or maple syrup. Enjoy!


Dreamy Dark Cacao Rootz Protein Smoothie Bowl

Dessert for breakfast anyone? Okay so it’s not actually dessert but I bet it’d fool just about anyone if they didn’t know better.

K so it was leg day today and ya girl went HARD soooo I decided to treat myself with a little Dreamy Dark Cacao Rootz Protein Smoothie bowl. Rootz is the only protein powder that doesn’t make me feel any ill effects afterwards so bless you Rootz for making such an amazing all-natural paleo protein powder. ILYSM. Rember to use my discount code “bitesbybai” for 10% off at checkout!

 

Dreamy Dark Cacao Rootz Protein Smoothie Bowl

  • Servings: 1
  • Difficulty: easy
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Ingredients

  • 1 frozen banana
  • 4 ice cubes
  • 1 scoop Rootz Protein Powder
  • 1 tbsp dark cocoa powder
  • 1 tbsp ground flax seeds
  • ¼ cup unsweetened cashew milk
  • Toppings:

  • buckwheat
  • coconut flakes
  • cacao nibs
  • 4 strawberries, sliced
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Directions

  1. Add all your ingredients except for the toppings to a high-powered blender and blend until smooth and thick.
  2. Pour into a bowl and add your toppings. Enjoy!
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Fresh and Festive Shaved Brussels Sprout Salad

Do you ever go to the doctor and you get called in right away so you think,”nice maybe this won’t take a million years,” but then you sit in the room for like 10 years waiting for the doc to come in? Yeah, that’s me right now. And I may or may not be absolutely starving.

So I thought “what better way to ease my hunger pangs than looking at pictures of food?” Mayyyyybe not my best idea hehe BUT some good did come out of it because I stumbled across this beauty of a salad that I made for Thanksgiving and totally forgot to share the recipe with you guys!!!!

This bad boy is SO EASY, takes two seconds to whip up, and look at it. It’s red and green. Did someone say perfect Christmas party food?!? I think yes!!!!! Surprise all your friends, family, and/or co-workers with a fresh dose of health and deliciousness with this festive little number.

Ope, doc just got here I gotta go. Make the salad you won’t regret it!!!!!

Fresh and Festive Shaved Brussels Sprout Salad

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 4 cups shaved brussels sprouts
  • 1/2 cup pomegranate seeds
  • 1/4 cup pine nuts
  • zest of 1 lemon
  • 1/4 cup extra virgin olive oil
  • 1/4 cup lemon juice
  • 1 tsp raw honey
  • pinch of salt and pepper to taste

Directions

  1. Add your brussels, pomegranate seeds, pine nuts, and lemon zest to a bowl and set aside.
  2. Add your olive oil, lemon juice, honey, salt, and pepper to a blender and blend until fully mixed (I usually stick it in my magic bullet for about 10 seconds).
  3. Add the dressing to the salad and toss. Enjoy!!