If you’re like me in these self-isolating times, you’re probably getting creative in the kitchen. I’ve been making a ton of baked oatmeals – including a PB&J one using this new jam I made!
I’m also trying to simplify my nutrition, so making things at home instead of buying from the grocery store makes more sense – especially when it can be hard to find items you normally buy. So I looked up some recipes and started making my own jam. And I can’t even explain how easy it is!
Basically, pick the berry you want to make jam from. I’ve tried cherries, raspberries, and peaches. So far, the berries have worked the best, and I look forward to trying blueberry and strawberry – and probably a combo of any of these together! The peaches – eh. Those would have needed more cooking time and I got impatient. I’ll maybe report back later if I try again.
Until then, let’s make some berry jam!
Easy Vegan Nutella
It’s been a long time! Lots and lots going on – mostly in my writing life. Mostly, I’ve been making the same recipes (and y’all know that my husband is the one who cooks). He’s also the one who found a recipe for this and made it into his own. Honestly, I don’t think I’d eat nearly as well without him. 😉 So here we go! Let’s do this. An easy, vegan, homemade Nutella sweetened with fruit, so it’s healthy and delicious.
Peanut Butter Cookie Dough
It’s a perfect day for peanut butter cookie dough. You know why? Because EVERY day is the perfect day for peanut butter cookie dough! Especially since this is dough you can eat straight from the fridge. No need to bake. Just 4 simple ingredients (peanut butter, coconut flour, banana, and maple syrup), a little chill time, and you’re good to go. Can’t go wrong. So let’s do this!
Vegan 7-Layer Dip
You may want to stop everything you’re doing right now and make this vegan 7-layer dip. It’s become a favorite in this house. You could almost call it a staple. It’s SO good and pretty easy to make, even when you make the layers (like the beans, the sour cream, the guacamole, and the cheese) from scratch. But you can easily make these layers with store-bought vegan foods too. So let’s open a bag of tortilla chips and follow the delicious journey to the perfect vegan 7-layer dip.
Cashew Sour Cream
Did you catch my Facebook Live video the other day? If not, no big deal. The replay is up and you’re more than welcome to enjoy the awkwardness of my very first FB live. Well, the first one that actually posted correctly. It’s for a meal I seriously love but can’t take an appealing photo of to save my life. Maybe if I cut and stuffed the sweet potato, it’d look prettier. But I smash it. Because why not? Anyway, I top sweet potato and beans with this creamy, cool, tasty cashew sour cream! It’s super easy to make, so let’s go!
We make this in our house at least 2x a month. It lasts about 7-10 days, which is nice. It’s the perfect topping to most things we eat: baked potatoes, chili, nachos, tacos, burritos, salads, and more! We love using it to make mashed potatoes and dips for fries. It’s versatile, and the only thing between you and this deliciousness is putting everything in the blender and letting it run. Easy peasy! You won’t regret it.
Seriously, this stuff is amazing on so many different types of dishes. I’d put it in or on No-Oil French Fries, Veggie Sushi Bowls, Brown Rice and Lentil LoafCheesy Broccoli Soup, Quinoa and Veggies, and Stuffed Peppers. But check out my Instagram for some more inspiration on what to do with this stuff. Truly, the options are endless.
Let me know if you try this recipe! Comment below, rate it, or take a photo and tag me @fruitsohard or #fruitsohard on Instagram. I’d love to see your creations. And don’t forget to cultivate some positivity and gratitude today. Tell me in the comments what you’re grateful for if you’d like. Vibe high, my friends!
A creamy, cool cashew sour cream made with three ingredients in no time at all! Just 1 blender, 3 ingredients, and 5 minutes stand between you and this delicious homemade condiment.
- 1 3/4 cups raw cashews*
- 3/4 cup water
- 2 tbsp lemon juice
- 3 tsp apple cider vinegar
- (optional) Pinch of salt
*If you don't have a high-speed blender like a Vitamix or a Blendtec, you'll want to soak your cashews. This can be overnight in room-temp water or for 1 hour in hot water. Softening them up with ensure a smoother sour cream.
**Adapted from Oh She Glows.
Two-Ingredient Chocolate Frosting
If you aren’t eating dates, you’re missing out. Seriously, dates are nature’s candy. They’re sweet, rich, caramel in fruit form. They never feel like they’re healthy or even remotely good for me when I eat them because of how sugary sweet they are. But they’re SO good! Nutritious too! They’re an excellent part of a plant-based diet. So let’s use them to our advantage and make a delicious chocolaty two-ingredient frosting sweetened only with dates!
Simple Guacamole
I make some super simple guacamole, but I always get compliments on it. Since I’m not a big “chunks in food” person, I use minimal ingredients, and it makes a smooth dip for your chip. 🙂 But there are lots of things you can add to play around with it, so it’s easily customizable though delicious on its own, seeing as it’s just avocado, lemon juice, and garlic powder.
