Almond Butter Chocolate Chip Energy Balls

I just posted the recipe on my Instagram page (@lil.emmy97) this week! I obviously had to make it official and put it on my blog so I never forget it 🙂 

I enjoy having these right before a early morning workout because I’m usually not really hungry first thing in the morning. These are also great after a workout because it has a nice balance of carbs, protein, and healthy fats! With the ground flaxseed, chia seeds, and almonds- these suckers are full of both omega 3’s and 6’s which are both important for a healthy diet. 


  • 1/2 cup almond butter
  • 60g rolled oats
  • 1 scoop vega vanilla protein & greens protein powder
  • 1/3 cup ground flaxseed 
  • 1 T. chia seeds
  • 3 T. blue agave syrup 
  • 1 tsp. vanilla extract 
  • 1-2 T. Enjoy life foods dark chocolate chips 
  • Just a little bit of water to loosen- but not too much or else you will lose the thickness!

Just mix all ingredients together in a bowl and form into 15 balls!

My whole family and I loved them so this recipe will for sure be continuously used 😉

What is your favorite little snack?

Vegan Apple Cinnamon Mugcake

Before becoming vegan, I used to eat a lot of those protein packed mugcakes for snacks. But I thought, how could I still make a satisfying mugcake without the whey protein and egg? Actually a lot simpler than you think! I don’t even remember how I came up with this delicious treat but it sure did come out perfectly!


You don’t need eggs to make a fluffy mugcake. All you need is a moist substance like mashed banana, ground flaxseed, pumpkin… in this case I used applesauce! Made this mugcake really soft and added a little sweetness too ❤


  • 1/2 cup (50g) oat flour + 2 Tbsp. oats
  • 3 oz. unsweetened applesauce
  • dash of cinnamon
  • 1/4 tsp baking powder
  • enough almond milk to make a batter (about 3 oz.)
  • *optional: sweetener of choice (I used english toffee liquid stevia)

First, mix together the dry ingredients in a medium sized bowl. Then stir in the wet and mix until well combined. Microwave about one minute until cooked through. Microwave times will vary depending on the size of the bowl. Sometimes, I have to cook a little longer but I actually don’t mind a little mushiness in the middle (preference). Make sure you don’t cook for too long or else it could dry out and you’ll just be sad. I love to top with some kind of nut butter and fruit! You could also add in dates, ground flaxseed, or other mix-ins to the batter and it would still come out nice.

Delicious little snack to have before bed or for a small breakfast! Like eating a pancake in a bowl 😉

If you give it a try, lemme know what you think!

(sorry not sorry for the picture quality, the only one I have haha)

Lentil Bolognese + Zucchini Pasta

Think eating vegan is boring or tasteless? HA. Think again my friend. Eating whole, plant-based foods has made me feel so much more energized and gives me all the nutrients my body needs to thrive!

So, I wanted to get creative in the kitchen and modify an old classic: spaghetti. Now, obviously zucchini noodles aren’t the same (and I still eat real pasta too) but we got a Vegetti and I had to try it out! ;D I want my family to eat more vegan dinners when I visit to show them how simple and satisfying it is.

A perk about this recipe is that the sauce literally takes about 20 minutes or less to prepare!

  • 144g dry lentils (drained and rinsed)
  • 4 oz. thinly sliced carrots
  • 4 oz chopped mushrooms
  • 1/4 finely chopped red onion
  • 1 15 oz. can diced tomatoes, no salt added
  • 3 Tbsp minced garlic
  • 1 tsp olive oil
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • dash of cumin
  • 1/2 cup water (will be adding more)
  • 2-3 zucchinis, spiralized (or your favorite pasta!)

Heat a large skillet over medium heat. Add oil, onion, and garlic and sauté for about 3 minutes. Then add the carrots and mushrooms and cook another 3-4 minutes.

Now add the can of diced tomatoes, basil, oregano, cumin, water and lentils. Bring mixture to a simmer by increasing heat just a tad. Reduce heat to medium-low and cover until lentils are cooked (about 15-20 minutes).

Keep checking on it as it loses water fast and keep adding so it doesn’t dry out (lentils tend to absorb a lot of the water). The mixture shouldn’t be soupy, more of how chili would be.

Once the lentils are cooked, you can add more spices if needed. 

The fun part is spiralizing the zucchini to make zoodles!!! I had a fun time at least. 😉 Seriously if you don’t have a Veggeti, go get one right now and spiralize everything.

I ended up topping mine with some nutritional yeast for a little cheesy flavor but it honestly didn’t even need it! Serves 2-3 people depending on your appetite.

Store leftovers in fridge up to 3 days 🙂

Vegan Pumpkin Bread

It’s that time of year again! You know that pumpkin-obsessed-sweater-weather-bake-all-the-things time of year? My favorite! I love all the fall aromas from cinnamon apples to pumpkin pie ❤ 

Fills my heart…. and my stomach 😉

I made this DEE-licious gluten-free, vegan pumpkin bread and my oh my it was fabulous while it lasted! Even my dad was eating a slice every night 🙂

  • 1 1/4 cup oat flour
  • 1 cup rolled oats
  • 1/2 cup almond flour
  • 1 1/2 Tbsp ground flaxseed
  • 4 oz unsweetened applesauce
  • 3/4 cup pumpkin
  • half of a small banana, mashed
  • 3 Tbsp agave syrup (can sub maple syrup)
  • 1/2 cup coconut palm sugar
  • 2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg

In a large bowl, mix ground flaxseed with 4 Tbsp water and let sit 5 minutes to thicken. 

Preheat oven to 375 F and line a loaf pan with parchment paper or spray with cooking spray. 

Add pumpkin, mashed banana, agave, and applesauce to flax mixture and whisk.

Next, add coconut sugar, baking soda, cinnamon, and nutmeg and whisk again until combined. Add 1/2 cup water and stir.

In another bowl, combine oats, oat flour, and almond meal. Then add that mixture to the wet and stir. The mixture should be thick and pourable. Add a tiny bit more water if too thick. 

Pour into loaf pan and sprinkle with chopped nuts if desired. Bake for about 40 minutes until a toothpick comes out clean in the center.

Remove and allow to cool in pan for at least 20 minutes before cutting. 

Keep in fridge to last up to a week! I personally loved this bread eaten chilled because it made it even more dense ❤ 

It turns out adding peanut butter or pb2 on top as a “frosting” completes my life. I don’t remember how many peices I had….haha. 

What’s your favorite fall flavor?

Baked Falafels

I remember the first time I saw a falafel, I was totally repulsed and turned off by the idea of a “fried ball of chickpeas”. I was about 6-7 years old and very naive to the fact that falafels are basically PURE MEDITERRANEAN BLISS.

What’s my favorite part about these special, homemade falafels though? For one, they are baked and totally oil-free! Secondly, they literally have 7 ingredients. DAS IT. Literally a monkey could make these, although if you don’t want monkey hair in your falafel ball I recommend making these yourself.

The Goods:

  • 1 can chickpeas, drained and rinsed
  • 1/3 cup oat flour (I used Bob’s Red Mill)
  • 1 1/2 cups chopped fresh parsley
  • 1 lemon’s juice
  • 1 tsp ground cumin
  • 1/2 tsp sea salt
  • 3 Tbsp minced garlic

The Process:

In a food processor, add in the parsley, lemon juice, cumin and sea salt and blend until combined.

Then, add in the rest of the ingredients and pulse. You don’t want to blend too much, it should still have some texture to it kind of like fluffy rice. If it looks like a smoothie, ditch it and repeat step one.

Next, form into 4 falafel patties with your hands and try to make them as firm as possible so they don’t fall apart. Place falafels on a foil lined cooking sheet and bake at 375 F for about 30-40 minutes (flipping halfway through) until a little crispy on the outside. If you want them more crisp, you can throw them in a pan and brown them.

It’s that easy!

So much flavaaa they don’t even need a sauce but if you must, I really love adding either hummus, tahini, or tzaziki sauce! Wrap in a pita, serve on a crisp salad, or just as a little snack.

These last up to a week in the fridge and a couple months in the freezer.

Lemme know if you try them out 🙂




Peanut Butter Pumpkin Spice Bread 


  • 2 cups flour (oat or all purpose)
  • 1/2 cup peanut protein
  • 4 oz unsweetened applesauce
  • 1 1/3 cup pumpkin purée
  • 2 large eggs
  • 1/3 cup agave or honey 
  • 1 tsp cinnamon 
  • 1 tsp pumpkin pie spice
  • 1 1/2 tsp baking powder
  • Optional: more sweetener 
  • White chocolate chips

The recipe is simple. First combine all the dry ingredients and mix well. Then add the wet and mix until there are no clumps. Then stir in the chocolate chips. Top with more chocolate chips for extra fun 😉

Spray a loaf pan really well and pour in the batter. I had some better left over so I made a mini loaf too! 

Bake at 375 F for about 30-35 minutes until a toothpick comes out clean. Let cool at least 30 minutes before cutting. Enjoy!  This bread is very moist because of the pumpkin so be careful not to over cook it! The white chocolate chips are basically a MUST.

No peanut protein? Try subbing 1/3-1/2 C peanut butter or vanilla protein powder. Can’t guarantee the flavor but it should turn out fine 🙂

Turkey Chili

 I love easy meals, don’t you? The kind you don’t have to rush to make if you are having a busy day. This recipe is fast, easy, and very goooood. I like it because it is enough for the whole family to enjoy and they really did enjoy it!


  • 1 pound ground turkey
  • 1 15 oz can black beans, reduced sodium
  • 1 15 oz can chickpeas
  • 2 14.5 oz cans no salt added petite diced tomatoes
  • 1 medium chopped onion
  • 1 cup frozen corn
  • 2-3 teaspoon ground cumin
  • 1 Tablespoon chili powder
  • 1-2 chopped jalapenos
  • salt and pepper to taste

First, brown the turkey and onion in a pan.

Then, add the turkey and rest of the ingredients to a Crock-pot.

Stir and let cook on high for 4-5 hours. The house will smell really good I warn you. Stir every hour if you can.

The first time I made this, I made some fabulous corn muffins to go with this. No recipe though-they were from a box but still were delicious. The corn bread really cools down your mouth from the chili flavor. Also really good with tortilla chips 🙂

Makes about 5 servings. Enjoy!

Link Love 8/2/15


Happy Sunday everyone! This hasn’t been much of an eventful week but I am totally okay with that. I enjoy having down time and time to do things I enjoy. I put together a good list of links that I hope you all check out- especially the sneezing puppy 😉


Cool Fact About Thicker Thighs – Daily Moves and Grooves

Truth be told by Alison! Thicker thighs are not something to be ashamed of at all! 

What Should You Do After A Binge? – Just Swimmingly

Hana has really good healthy coping ideas if you were to binge or feel super uncomfortable.

Eating Disorders Don’t Have A Gender – Oatmeal and Optimism

It’s very stereotypical to say only females struggle with eating disorders. Boys can be just as affected and this was an amazing post.


Quinoa Pizza Bites – The Garden Grazer

Not sure if the texture is exactly “pizzaish” but I like pizza so i’m intrigued….

Peanut Butter Chocolate Chip Muffins – Lord Still Loves Me

I have been eyeing these muffins ever since she posted them, now I need to just get the ingredients. Julia is very insightful as well ❤

Coconut Tres Leches Pancakes – Edible Perspective

Tres leches cake reminds me of when I was younger and my dad brought me home some from the local Mexican store. And the pictures just make me drool.

Interesting Reads:

How The ‘Ideal Body’ Has Changed Over The Years – BuzzFeed

Society’s “ideal body” is always evolving and it’s important to remember you do not need to meet anyone’s standards.

The Best Puppy Sneeze Of All Time – Huffington Post

I laughed SO HARD 😀 turn up the volume!

15 Things No One Tells You About Having A Roommate – Seventeen

This will be helpful this year…. I’d like to see her even attempt to steal any of my stuff.

Thanks for reading and I hope you kick start this week with a great attitude! 🙂

Peanut Butter Muffins

    Ever get a strong craving for a muffin? I don’t know where it came from but one day I really wanted something homemade for a snack. Peanut butter kind of always sounds good to me so things started clicking….

These muffins are moist, nutty, and perfectly sweetened with agave. I didn’t have these plain. I decided that topping it with MORE peanut butter was a better choice and lemme tell you, IT WAS!

pbmSoooo decadent ❤

You most definitely will want to down this with a glass of milk or else you will be licking your chops like a dog 🙂


  • 2 cups flour (I used half whole wheat and half all-purpose)
  • 1 Tbsp. baking powder
  • 1 1/2 cup milk
  • 1/3 cup creamy peanut butter
  • 6 T agave or honey
  • 1/4 cup coconut oil
  • pinch of salt
  • Cinnamon and vanilla extract to taste

Preheat oven to 350 degrees Fahrenheit . Whisk the flour, baking powder and salt in a medium sized bowl.

Add peanut butter & coconut oil (don’t melt) and mix with a fork until you get a crumby mixture. Add the honey & milk and mix until well combined. It should resemble an oatmeal texture.

Pour into 12 well sprayed muffin tins and bake for about 15 minutes until a toothpick comes out clean in the center and the tops are golden. Makes 12-14 muffins.

**Optional: I added a few blueberries to each muffin and it made it like a “jelly” or you can add chocolate chips like I did above.  

What’s YOUR favorite kind of muffin? 



I have always been curious about crêpes. Never knew what they were like… We have never been the family that goes out to breakfast so a crêpe was so foreign to me! 
Crêpes are a French pancake usually filled with cream, fruit, chocolate, etc. 
<—- These are filled with yogurt and fruit drizzled with Justin’s vanilla almond butter.
The recipe for them are pretty simple actually! All you need is the ingredients below and a little patience:
  • 1/3 cup flour of choice (oat, whole wheat, or white)
  • 1 tsp vanilla
  • 6 T egg whites
  • 1/4 cup milk
  • 2 T unsweetened apple sauce
  • 1/2 tsp baking powder
  • sweetener if desired

 Pour thin layer over small sprayed pan. Cover and let cool about a minute. If it doesn’t look cooked all the way on top, flip. I rolled these up with Red Velvet Elli quark and topped with banana, chocolate protein glaze and chocolate chips!

**If you want chocolate flavored crêpes, just add 1 T cocoa powder**
These take as much time to make as pancakes and will definitely be worth the effort👍