Archive for

Power Muffins!

I am so excited to finally feature my amazingly tasty, vegan, healthy muffins!


For the people who don’t have enough time in the morning, who hate breakfast, and for people who love including a heart healthy and vitamin enriched tasty bread product in their mouth. I’m all for it. I’ve been experimenting with bread and sweetness for some time, as they are my favorite combination. This recipe includes flax, bananas, dates, and applesauce; it omits the oil, eggs, and milk that most muffins include and instead replaces it with healthy alternatives. First, let’s talk about the awesome things going into your body:


  • Bananas are one of our best sources of potassium, an essential mineral for maintaining normal blood pressure and heart function. Since the average banana contains a whopping 467 mg of potassium and only 1 mg of sodium, a banana a day may help to prevent high blood pressure and protect against atherosclerosis.
  • Bananas also help build better bones, protect your eyesight, and protect against ulcers.


  • Finding creative ways to add flaxseeds to your meals can be a challenge. One popular technique is to incorporate ground flaxseeds into your muffin, cookie, or bread recipes. But what about the impact of oven temperatures on omega-3 fatty acids in the flax? According to several recent studies, the answer to this question is—”No problem!” We’ve seen two recent studies in which flaxseeds were ground and added to baked goods, using oven temperatures of at least 300F (150C). The shortest baking time was 15 minutes and the longest was 3 hours. In all cases, the omega-3 content of the flaxseed (primarily alpha-linolenic acid, or ALA) remained stable and intact. That’s great news for anyone wanting to include flaxseed not only to muffins and cookies or breads, but also to other oven-baked items like pizza crusts, dinner rolls, or casseroles.
  • High in omega 3 fatty acids, has fiber like benefits, antioxidant enriched, and also includes anti inflammatory benefits.

Whole Wheat:

  • The health benefits of wheat depend entirely on the form in which you eat it. These benefits will be few if you select wheat that has been processed into 60% extraction, bleached white flour. 60% extraction—the standard for most wheat products in the United States, including breads, noodles and pastas, baked goods like rolls or biscuits, and cookies—means that 40% of the original wheat grain was removed, and only 60% is left. Unfortunately, the 40% that gets removed includes the bran and the germ of the wheat grain—its most nutrient-rich parts. In the process of making 60% extraction flour, over half of the vitamin B1, B2, B3, E, folic acid, calcium, phosphorus, zinc, copper, iron, and fiber are lost.

(If you’re curious about other health benefits, Worlds Healthiest Foods is a GREAT resource)

muffin 004


The Stupid Easy Vegan Cooking with Exning

It’s that time of the week when you’re running out of groceries and you have little to no options. We had a can of diced tomatoes, some vegetable protein I had in the back of my cabinet, and some pasta. So this became the stupid easy vegan cooking with Exning blog edition. 




Textured Vegetable Protein (TVP) is a textured soy product and is often used as a meat replacer. You do not have to have this, but since I had it in my cabinet, and I’m always looking for protein, I figured I would experiment with it now. You can buy it here from Bob’s Red Mill if you’re so inclined. 

A can of organic diced tomatoes makes a lot of leftovers, so feel free to make it a family dinner!


  • 1 can organic diced tomatoes
  • 1/2 cup TVP
  • 1 chopped bell pepper
  • fresh herbs 
  • a clove chopped garlic
  • salt, sugar, and pepper

Slow cook for 40 minutes and make your pasta separately. Look at how delicious!




Dinner: Skillet Sensation and Baked Cauliflower


One thing I’m good at is putting everything in a pan and creating something tasty. You really can’t go wrong with this dish, and it’s very easy! Even if you screw up, it always ends up tasting good. So if you can’t cook, keep reading.


  • 1 box cubed extra firm tofu
  • 2 potatoes
  • half an onion
  • 1 zucchini 
  • olive oil
  • seasoning/fresh herbs
  • Balsamic vinegar 

If you have other ingredients, go for it. I like to use broccoli in the mix as well as other types of potatoes.
  • Drain out water from tofu and dry with paper towel. Place in a bowl and marinate with your vinegar and seasoning. It doesn’t matter how much you put in, as you’re just seasoning, but don’t overdue it because you’ll just be wasting it. Season it to taste.
Skillet it out:
  • Chop of all your ingredients and place in the pan, including the tofu. Put a cup of water and more vinegar. You’ll keep adding these if it starts to dry up. Put on medium to low, depending if it’s getting out of hand. You’re in control!
  • Now you just stand there and dance around. Honestly I’ve never timed it, but I’ll just say 10 to 30 minutes to confuse you. It’s whenever the potatoes are done, and if you can’t wait till then, then you can eat raw potatoes if you’d like. Put on plate. Add this:


This is one of the dishes I end up making when I’ve run out of creativity and I’ve failed to come up with something else. This is a no fail dinner, and even if you use different ingredients, it will probably end up tasting really good. For somebody who doesn’t normally cook or is afraid to, this is a good beginning dish to practice on.

Enter your email address to follow this blog and receive notifications of new posts by email.

Browse by category: