2 Cups Kodiak Cakes Power Protein Flapjack & Waffle mix

1 Can Organic Pumpkin Puree

1 Egg

1 tsp Vanilla Bean Paste or Extract

1 tsp baking soda

1-1/4 tsp Pumpkin Pie Spice

1/4 cup maple syrup or honey

1/4 cup coconut oil, melted

1/2 cup Mini Semi-Sweet Chocolate Chips


Heat oven to 350F.

In a mixing bowl, whisk together the kodiak cakes flour, baking soda and pumpkin pie pie. Add pumpkin, egg, vanilla, and maple syrup. Mix to combine. Stir in the oil until incorporated well. Stir in chocolate chips. Scoop evenly among muffin tins that have been sprayed well with baking spray.

Bake for 20-22 min or until tester comes out clean. Enjoy!

Original recipe was adapted from Boys Ahoy.
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Rating: 5.0/5 (1 vote cast)


1 cup Trader Joe’s Cashew cultured beverage in plain (vegan buttermilk)

1/2 cup pumpkin puree

1 large egg or 1 flax egg

1 tsp vanilla extract

1-1/2 Tbsp Maple Syrup

1 Tbsp coconut oil, melted

1-1/4 cups white whole wheat flour

1-1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp Ground cinnamon

1/4 tsp ground nutmeg

1/8 tsp ground ginger

1/8 tsp ground cloves

1/2 tsp salt ( I use sea salt)


1. Preheat a griddle pan on your stovetop over medium heat.

2. In a mixing bowl, whisk together the flour, baking powder, baking soda, spices and salt.

3. In a separate bowl, whisk together the buttermilk, syrup pumpkin puree, eggs and vanilla.

4. Drizzle in the oil as you continue to whisk.

5. Pour the wet ingredients over the dry and stir until almost completely combined. Your batter should still be lumpy.

6. Spray the griddle with nonstick cooking spray and pour about 1/4 cup of batter per pancake onto the griddle, leaving space between each, and cook until bubbles begin to form, flip and cook until golden.

Yields: About 11 Pancakes

Calories: 100 Calories per pancake

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Rating: 5.0/5 (2 votes cast)


1 bag Trader Joe’s Organic Brussels Sprouts, stems trimmed and sliced in half (put all loose leaves aside)

2-1/2 Tbsp Avocado Oil, divided

1-2 Tbsp Parmesan Cheese

Himalayan Salt to taste

Pepper to taste

Paper plate for oil absorbing


Heat pan with oil and put all Brussels sprouts in hot pan cut side down and sear on medium low heat until nice and crispy. About 5 min. Flip and sear for another 4-5 min.

Transfer onto paper plate so all the residual oil can be absorbed onto the plate. Sprinkle with some salt and pepper to taste. Don’t put too much salt because the Parmesan cheese is already very salty. Then sprinkle with some Parmesan on top. That’s it! Easy Peesy!

**I got this recipe from Tracy DiMarco Epstein on her Instagram account @TracyDiMarcoEps

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Rating: 5.0/5 (1 vote cast)

Vegan Buttermilk Biscuits

November 29th, 2018 | Posted by Milana in Breads | Thanksgiving - (0 Comments)


  • 3 cups unbleached flour
    1 tablespoon baking powder
    1 tsp baking soda
    1/2 tsp salt
    1/2 cup vegan butter or shortening, cold
    1-3/4 cups vegan Buttermilk, cold (see note*)
    4 Tbsp vegan butter, melted


Heat oven to 425 degrees F.  In a large mixing bowl, combine flour, baking powder, baking, soda and salt.

Using a pastry blender or fingertips, cut shortening into dry ingredients until mixture looks like crumbs.Working fast as not to melt the shortening too much.

Make a well in the center and pour in the buttermilk. Stir with your hands just until the dough comes together. The dough will be very sticky.

Using your hands turn out the dough onto floured surface, dust top with flour and with your hands gently fold dough over on itself 5 or 6 times.  The top will be smooth with flour and the center will still be sticky so only add a little more flour if the outside of the dough is sticky.

Pat the dough with your hands into a large 1-inch thick round.

Cut out biscuits with a 2-inch cutter that has been dipped in flour, being sure to push straight down through the dough and come straight up. (Do not twist the cutter in the dough)

Place biscuits on baking sheet lined with parchment just so that they barely touch.

Reform scrap dough, working it as little as possible and continue cutting.

Bake until biscuits are tall and lightly golden on top, 15 to 20 minutes.

Brush with melted vegan butter immediately when they come out of the oven. Serve warm.
*How to make vegan Buttermilk:
1 Tbsp white vinegar
Unsweetened original Ripple milk
In a volume measuring cup, pour the vinegar, then pour the ripple milk until it reaches to 1 cup. Stir. It should be thick like dairy cultured buttermilk. Now it’s ready to use for the biscuits.
*original recipe adapted from Cooking with K.
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Rating: 5.0/5 (3 votes cast)

Apple Turnovers

November 29th, 2018 | Posted by Milana in Dessert | Thanksgiving - (0 Comments)


  • 1 (17.3 oz) pkg frozen puffed pastry, thawed according to pkg directions
  • 4 medium apples – peeled, cored, and thinly sliced (I used 2 Granny Smith and 2 gala)
  • 2 tsp lemon juice
  • ½ cup brown sugar
  • 1 tsp cinnamon
  • 2 dashes of pumpkin pie spice (use nutmeg if you don’t have PPS)
  • 1 Tbsp Vegan butter, divided
  • 1 egg, beaten
  • 1 Tbsp powdered sugar for decoration


  1. In a saucepan, cook the apple slices with the lemon juice until they start to soften.
  2. Add the sugar, cinnamon, and pumpkin pie spice. Cook for 8 minutes.
  3. Remove from heat and mix in 1 Tbsp butter until melted. Allow mixture to cool.
  4. Once mixture is cooled preheat oven to 425 F degrees.
  5. Open puff pastry and cut each sheet into 4 squares.
  6. Place a spoonful of the cooled apple mixture on half of each square.
  7. Fold over each half of the square sealing edges, creating a rectangle.
  8. Place pastries on a baking sheet lined with parchment paper. Crimp edges with fork. Cut 3 slits on the top of each pastry. Brush with egg wash. Bake for 10-15 minutes or until golden brown. Remove from oven and allow to cool completely before the sprinkling with powdered sugar.
**Original Recipe adapted from Real Mom Kitchen.
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Rating: 5.0/5 (3 votes cast)

Easy Homemade Cranberry Sauce

November 15th, 2018 | Posted by Milana in Thanksgiving - (0 Comments)


  • 1 cup cane sugar
  • 1/2 cup water
  • 1/2 cup fresh orange juice
  • 12-ounces fresh cranberries (frozen may be substituted)
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt


  1. Bring to sugar, water and orange juice to a boil in a medium saucepan.
  2. Add cranberries and cinnamon. Bring to a simmer and cook stirring occasionally for about 10-15 minutes, until sauce thickens.
  3. Remove from heat, add salt, stir and allow to cool completely. Cover and refrigerate until ready to serve.

*Original recipe adapted from She wears many hats.

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Rating: 4.5/5 (4 votes cast)

Chicken Pot Pie

November 24th, 2017 | Posted by Milana in Appetizers | Thanksgiving - (0 Comments)


  • 1 cup of roasted chicken meat, cut up small
  • 3 carrots, peeled and cut into 1/2 inch dice
  • 1/2 sweet onion, diced finely
  • 2 stalks of celery, diced finely
  • 1/2 cup of mushrooms, sliced
  • 2 cups of chicken stock
  • 3 tablespoons of butter, vegan butter or coconut oil
  • 2 tablespoons of flour
  • 1 package of frozen puff pastry dough
  • salt and pepper to taste
  • 6 ramekins


Remove one sheet of puff pastry dough from the package and set on the counter to defrost, at least an hour.

Cut up the chicken meat, carrots, onion, celery, and mushrooms.

Preheat oven to 450 F.

Melt 2 tablespoons of butter or whatever solid fat you’re using in a small saucepan. Add the flour and stir well with a wooden spoon. Cook on medium heat for 2-3 minutes, not letting it brown, to cook off the flour taste.

Pour in the chicken stock and stir well. Bring to a low boil and let thicken for 3 minutes.

In a frying pan, melt a tablespoon of butter. Add the onions, celery and carrots. Saute until the onions are soft and translucent, about 5 minutes. Add the mushroom and cook for another 2 minutes.Add the chicken and the chicken stock gravy. Mix well. Turn off the heat.

Unfold the defrosted puff pastry sheet.

Cut into circles to fit over the ramekins you will be serving the chicken pot pies in. I use the ramekins themselves, biscuit cutters or pie stamps to get creative and to cut the dough.

Ladle the chicken stew mixture into each ramekin. Top with the puff pastry dough.

Bake until golden brown and puffy, for about 20-25 minutes. Serve immediately

**Recipe adapted from Chef Druck.
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Rating: 5.0/5 (3 votes cast)

Baked Pumpkin Spice Donut Holes

November 21st, 2017 | Posted by Milana in Dessert | Thanksgiving - (0 Comments)


• 1-3/4 cups white whole wheat flour

• 2 tsp. baking powder

• 1/2 tsp. salt

• 1 tsp. cinnamon

• 1 tsp. pumpkin pie spice

• 1/2 cup Avocado oil

• 1/2 cup dark brown sugar, packed

• 1 egg

• 3/4 Cup Organic pumpkin puree

• 1/2 cup milk of choice (must be unsweetened if using plant based)

• 1 tsp. vanilla extract


Preheat oven to 350 degrees and grease a mini muffin pan with cooking spray. Whisk together flour, baking powder, salt, cinnamon, and pumpkin pie spice.

In a separate bowl, whisk together oil, brown sugar, egg, pumpkin, and milk until well combined. Mix dry ingredient into the wet until no lumps remain.

Fill mini muffin cups to the top and then bake 10-12 minutes or until a toothpick comes out clean. You will have remaining batter for the next batch. Makes 30 donuts.

**Original recipe adapted from Old House to New Home.

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Rating: 5.0/5 (2 votes cast)

Green Bean Casserole

November 9th, 2017 | Posted by Milana in Appetizers | Thanksgiving - (0 Comments)

Photo credits: Rachel.


  • 2 Tbsp kosher salt
  • 1.5 pounds fresh green beans, rinsed and ends trimmed
  • 2 Tbsp vegan butter/coconut oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 3 large portobello mushrooms, chopped
  • 1 tsp kosher salt
  • 1/2 – 1 tsp freshly ground black pepper, to taste
  • 2 Tbsp unbleached all-purpose flour
  • 1 cup low sodium chicken broth
  • 1 cup Ripple Original Half & Half
  • salt and pepper to taste
  • 1/2 cup whole wheat panko breadcrumbs
  • 6 oz french fried onions ( I get them from Trader Joe’s available seasonally)


Preheat oven to 375°F. Grease a 9×13 casserole dish, set aside.

Blanch the beans: In a large pot, bring about a gallon of water and 2 tablespoons of salt to a boil.

Add the green beans and boil for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking process. Drain and set aside.

Melt butter in a large skillet set over medium-high heat. Add the garlic and onions, stirring occasionally, until the onions begin to soften, about 4 to 5 minutes. Add the mushrooms, salt and pepper and continue to cook for another 1 to 2 minutes.

Sprinkle in the flour and stir to combine. Cook for 2 minutes. Add the chicken broth and stir to combine. Then add the half and half  and simmer until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes. Season to taste with salt and pepper.

Remove from the heat and stir in all of the green beans. Transfer green bean mixture to prepared casserole dish. Top with the bread crumbs and then layer the french fried onions on top.

Place casserole in the oven and bake until bubbly, about 20 minutes. If your onions start to brown too quickly, cover the casserole with foil. Serve immediately!

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Rating: 5.0/5 (2 votes cast)

Cranberry Cake

September 2nd, 2017 | Posted by Milana in Dessert | Thanksgiving - (2 Comments)

This delicious, scrumptious cake recipe is originally my Mother In-laws. However, it requires 1-3/4 sticks of butter, refined sugar and flour. Therefore, I had to make some nutritional changes for a more conscious product. But I must say this is by far the easiest, and fastest cake I baked up. Give this recipe a try and leave some feedback on what you think of the result. Happy Baking!


1 Cup White Whole Wheat Flour

1 cup Unbleached All purpose flour

2 Cups Organic Evaporated Cane Sugar

1 stick butter, Room temperature or vegan butter sticks if making non dairy

1/2 cup Unsweetened Applesauce

3 eggs

1 tsp vanilla Extract

1 (12oz) bag of Fresh Cranberries


Heat oven to 350F. Line a 9×13 baking pan with parchment paper and grease with cooking spray or just grease the pan directly if it’s a metal pan. In a stand mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter, applesauce and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.

Spread evenly in the 9×13 pan. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. Let cool completely before cutting into small slices. Dust with powdered sugar after completely cooled. Enjoy!

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Rating: 5.0/5 (2 votes cast)