Peanut Butter Fudge Bites

A lot of you guys have been waiting for this one. I know. I’m sorry. I liked the way these tasted right after I made them, but they kept getting really dry. Finally got it right. So here it is! Peanut Butter Fudge Bites. These are a delicious, healthier snack or dessert perfect to keep in the freezer or fridge for when you need them. And you need just 4 simple ingredients. Let’s get to it!

Creamy, sweet peanut butter fudge bites made from 3 simple ingredients! Totally vegan, gluten-free, and delicious. #fruitsohard #vegan #glutenfree #peanutbutter #fudge #recipe
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No-Bake Fudgy Brownie Bites

You guys. These no-bake chocolate brownie bites are SO fudgy. SO sweet. SO delicious. SO vegan and gluten-free. And SO easy! You can make these with 5 natural and common ingredients you might even have in your kitchen right now. And you can customize these as much as you’d like with other mix-ins! So get into the kitchen with me and make these irresistible brownie bites!

Sweet, fudgy no-bake brownie bites with 5 simple ingredients! #fruitsohard #vegan #glutenfree #fudge #brownies #nobakebites

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Baked Sweet Potato Pie Oatmeal

If you’re into sweet potato pie, you may want to try this baked sweet potato pie oatmeal out. Because it’s a totally legit way to eat pie for breakfast. It’s as easy as my other baked oatmeal recipes, though you do need to use cooked sweet potato. But baking a sweet potato is simple, so no worries. Just enjoy this (pie) for breakfast. Mmm!

Delicious, perfectly spiced baked sweet potato pie oatmeal - the perfect breakfast! #fruitsohard #vegan #glutenfree #sweetpotatopie #breakfast #bakedoatmeal
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Doggy Treats

We have two dogs. For G’s birthday, I shared the Doggy Cupcakes recipe, but for Titan’s birthday (which is today!), I’m making these treats for them. I made them last year, and it made a lot, but they store well in the fridge. So the pups get lots of leftover birthday treats over the next several days. Which they love. But it helps that we can eat them too! Top them with a delicious chocolate frosting and enjoy as well!

Delicious doggy treats for your pup! #fruitsohard #vegan #glutenfree #doggytreats #dogtreats #dogs #recipe

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Baked Sweet Potato Carrot Cake Oatmeal

Remember when we made sweet potato carrot cake muffins? No? Well, go check those out and then come right back, y’all, because we’re making some baked oatmeal with the same delicious flavor and just as much, if not more, nutrition! YUM! I used purple carrot shreds for this, but you can use orange (or whatever color carrot your heart desires). The taste will still rock your world.

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Sweet Potato Carrot Cake Muffins

Okay, you guys. I’ve been talking about these muffins since I made Baked Carrot Cake Oatmeal a couple of weeks ago. Once I started adding veggies to breakfast, I’ve wanted to throw them into everything! Which is how these delicious carrot cake muffins (made with sweet potato!) came about. So let’s bake some!

Perfectly spiced sweet potato carrot cake muffins sweetened with fruit and made without oil, gluten, or dairy! #fruitsohard #vegan #glutenfree #sweetpotato #carrotcake #muffins #recipe

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Doggy Cupcakes

Last year, my dog’s birthday rolled around and I wanted to make her something delicious. I celebrate my dogs’ birthdays more than I celebrate my own, so I knew I needed to make her something delicious from scratch. Yeah, I love baking, and it’s mostly because I love to feed everyone. It’s how I show people I care. So I had to make G something yummy. And I’ll be making these again tomorrow for her birthday (her 10th!!) this year. Here’s the result!

Doggy cupcakes for the birthday pup in your life! #fruitsohard #vegan #glutenfree #doggycupcakes #birthday #dogs #recipe

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Chocolate Sweet Potato Mousse

Surprise, surprise–this recipe didn’t start with an abundance of ripe bananas! It’s a first. This time, it was a plethora of sweet potatoes. I’ve made chocolate cake and frosting with sweet potatoes before, but I had some left over and wanted to use it up to make something else with cacao. Because I’m obsessed with chocolate stuff right now (baked brownie oats, fudgy cookies, and ice cream bites). So I figured why not make some kind of pudding with sweet potatoes. But it turned out more like mousse when I tried Naturally Nutrious‘s recipe. Um, YUM! I hope you enjoy!

Smooth, creamy, and rich chocolate sweet potato mousse! #fruitsohard #vegan #glutenfree #chocolate #dessert #mousse

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Vegan Christmas

Ever wonder what a vegan holiday meal looks like? At this point, I’m wishing I would have taken more photos, but I didn’t plan on writing this post. Whoops! 🙂 In any case, I need to get better at this food blog thing because I’ve signed up to be a Beachbody coach, so nutrition and exercise are back in full swing. It’s just the thing I need to stay accountable, supplement my income, inspire others, and have fun! <3 
 
When you’re health conscious like I am, nutrition is always in mind when you eat. So our holiday meals actually consist of food we make any time of year–which we often do. Especially since they’re the only meals I seem to be able to cook successfully. 🙂 
 
And what do you know? The non-vegans at the holiday table loved all of it. 🙂 YAY!
 
Each of the following recipes comes from TeamBeachbody.com / FigFood.com. I’ve made some modifications for my taste/gluten-free eating, but you can click the link for the original recipes.
 
 
 
Serves: 12 servings, 2/3 cup each
Ingredients:
2 1/2 lbs medium yams, peeled, cut into 2-inch pieces (about 8 cups)
1 tsp sea salt
3 tbsp 100% orange juice
3 tbsp vegan butter, melted
2 tbsp maple syrup
1/2 tsp ground cinnamon
Dash ground nutmeg
Preparation:
1. Preheat oven to 350 degrees F (176 C).
2. Arrange yams in 13x9x2-inch glass baking dish. Season evenly with salt. Set aside.
3. In a small bowl, combine orange juice, vegan butter, and maple syrup. Whisk to blend.
4. Pour orange juice mixture over yams and stir/toss to coat.
5. Sprinkle evenly with remaining cinnamon and nutmeg.
6. Bake yams, stirring occasionally, for 50 to 60 minutes or until fork tender.
 
Serves: 5 servings, about 3/4 cup each
Ingredients:
1 tbsp olive oil
1 lb green beans, trimmed (about 4 cups)
1 cloves garlic, finely chopped
1/2 tsp sea salt
1/4 cup water
2 tbsp fresh lemon juice
Preparation:
1. Heat oil in large skillet over medium-high heat.
2. Add green beans and garlic. Season with salt; cook, stirring frequently, for 4 to 6 minutes.
3. Add water; cook, covered, for 2 minutes.
4. Remove lid; cook for 30 seconds to 1 minute, or until water evaporates.
5. Add lemon juice. Serve immediately.
 
Serves: 10 servings, about 3/4 cup each
Ingredients:
1 cauliflower head, cut into florets

1 broccoli head, cut into florets
(optional) Pinch pink Himalayan salt
1 1/2
 cups unsweetened nondairy milk
1/2 cup shredded vegan cheddar cheese
1 cup pumpkin puree
2 tsp Dijon mustard
1/4 cup gluten-free panko bread crumbs
Preparation:
1. Preheat oven to 425 degrees F (218 C) and ready a .
2. Place cauliflower on baking sheet that has been lightly coated with spray and season with salt if desired.
4. Bake for 24 to 28 minutes or until golden brown. Set aside.
5. While cauliflower is cooking, bring almond milk to a boil in medium saucepan over medium-high heat, stirring frequently. Reduce heat to medium-low.
6. Add cheese, pumpkin, and mustard and cook, stirring frequently, for 3 to 4 minutes or until well blended.
7. Add cauliflower and mix well.
8. Pour cauliflower mixture into 13x9x2-inch casserole dish that has been lightly coated with spray.
9. Top with bread crumbs.
10. Bake for 18 to 20 minutes, or until hot and bubbly.

 

Serves: 8

Ingredients:
9″ pie crust 

1 cup unsweetened nondairy milk
1 tsp vanilla extract
3 tbsp ground flaxseed
1 can pumpkin puree
3/4 cup brown sugar
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground allspice
Preparation:
1. Preheat oven to 425 degrees F (218 C).
2. Combine milk, vanilla extract, and ground flaxseed in blender, mix and let stand for 15 minutes.
3. Add remaining ingredients to blender and blend until smooth. Then pour into crust.
4. Bake for 10 minutes. Then reduce oven to 325 degrees F (162 C) for 60 minutes or until filling is set.
5. Let cool and then refrigerate overnight.
 

Eat your fruits and veggies, kids.