Coconut, Cardamom, and Blueberry Chia Pudding


Chia pudding is one of my favorite things to eat- breakfast, lunch, or dinner. It’s subtly sweet, creamy, and packed with nutrients to keep my body going for hours. It’s so versatile, too; you can play around with flavor combinations and add-ins to change it up every time. In addition to being absolutely delicious, chia pudding is so simple to make- just toss the ingredients together in a jar, shake it up, leave it in the fridge overnight, and grab it n’ go in the morning! If you’re looking to spice up (or sweeten up, rather) your breakfast meals, give this recipe a go!

If you’re curious about the health benefits of chia seeds, look no further. I’m here to open up your mind to the endless wonders of these little guys. To start, chia seeds are extraordinary sources of high-quality protein and amino acids. In addition to proteins, chia seeds contain omega-3 fatty acids which I like to call “brain fuel”. These fatty acids contribute to clear skin, healthy hair, and strong bones. Chia is packed with antioxidants which are super important for the summer months; they help reduce oxidative stress on the body. Additionally, these antioxidants help strengthen the immune system and fight off infections. Impressed yet?

(Makes 2 servings)
1 cup coconut milk
1/4 cup chia seeds
1/4 tsp sea salt
2 tbsp maple syrup
1/4 tsp vanilla extract
1/4 tsp cardamom
1 handful frozen blueberries
Optional add-ins: goji berries, blueberries, coconut flakes, mulberries, granola, nuts, seeds, ect.

1. Add all ingredients into a large jar and shake, shake, shake! Set in the fridge for 5 minutes and shake it again, making sure that the chia seeds and blueberries are evenly distributed throughout the milk and aren’t sitting at the bottom of the jar. Once this is done, place the jar in fridge to sit overnight.


Energizing Green Smoothie Bowl


I threw together this smoothie the other morning before work and was beyond pleased with the end result. This smoothie bowl is creamy, sweet, velvety, and absolutely energizing. The energizing properties come from the matcha powder, which is a concentrated green tea powder with naturally-occurring caffeine, the chia seeds, which are packed with omega-3s and high quality protein, and the spirulina, which is one of the most protein and vitamin-dense superfoods on Earth. (Fun fact- a small 3 gram serving of the stuff contains 3900% more iron than spinach and 2800% more beta-carotene than carrots). In addition to these wonders, this smoothie will grace your body with fiber, potassium, and countless vitamins and minerals. This smoothie makes me feel like a goddess after I drink it- it leaves my skin glowing, keeps my stomach happy, and prepares my mind and body to conquer the day ahead.

(Yields 1 large smoothie)

2 medium, frozen bananas
3/4 cup – 1 cup coconut milk
1 handful spinach
1 tbsp chia seeds
1 tsp hemp protein
2 tsp spirulina powder
1 1/2 tsp matcha powder
1 small handful raw almonds
Optional toppings: granola, nuts, seeds, berries, raisins

1. In a high speed blender, combine all ingredients and blend until the consistency is smooth and the smoothie has a vibrant green hue. Pour into a bowl and top with your favorite nuts, seeds, berries, or granola!


Apple Cider Vinegar- The Mother of Internal and External Health


Apple Cider Vinegar- You’ve most likely seen it lingering in the dark, dusty corners of your grandmother’s pantry and paid no mind to it. Not gonna lie, it looks pretty unappealing with its orangey-brown hue and its stringy pulp (also known as “The Mother”). The smell, like most other vinegars, is extraordinarily pungent. Its no wonder why this stuff isn’t widely touted as a beauty product or yummy, fancy pantry item.

But it should be. 

Let me tell you a bit about apple cider vinegar. This bottle of goodness can be used as a simple, cost-effective, and cruelty-free remedy for essentially anything. Most of apple cider vinegar’s health benefits come from “The Mother”- the scary looking pulp that sits at the bottom of a bottle of raw, unfiltered ACV. This pulp contains live, beneficial bacteria and countless nutrients. These nutrients and bacteria are created primarily through the double fermentation of apple cider, wherein enzymes are produced and countless health benefits come to life.

Here are some notable nutrients that raw, unfiltered ACV contains:

Potassium – Potassium is responsible for maintaining regular heartbeat, lowering blood pressure, and keeping a normal fluid balance between the body’s cells.

Pectin – Pectin can help to reduce LDL cholesterol in the body.

Malic Acid and Acetic Acid – Malic acid can help the body fight off certain infections and viruses while acetic acid aids in the body’s absorption of certain minerals.

Calcium –
Calcium, as we’re all aware, helps to maintain strong teeth and bones.

Ash – Ash helps the body maintain healthy alkalinity and normal pH levels. 

Vitamin A – Vitamin A is responsible for the health and growth of many different organ systems in the body. It’s important for vision, reproduction, the heart, the liver, and the kidneys. 

Vitamins B1 + B2 + B6 – These B vitamins help the body stay energized through the absorption of different vitamins and minerals of foods we eat. Additionally, the B vitamins can promote healthy skin and hair.

Vitamin C – Vitamin C is vital in maintaining a strong immune system and strong eyesight. 

Vitamin E – Vitamin E functions mainly as an antioxidant in the body, protecting cells in the body from damage.

If the above benefits aren’t enough to convince you to add apple cider vinegar into your daily daily diet, allow me to introduce you to the beauty benefits of the stuff! Apple cider vinegar quite recently became a critical element of my beauty regime after I discovered how much it helped my skin in staying blemish-free, balanced, and supple. Apple cider vinegar contains alpha-hydroxy acid, which helps to remove dead skin. This, over time, reduces age spots and stubborn acne scars. Additionally, the malic acid in ACV fights acne and other blemishes because its a natural antibacterial agent. Lastly, ACV works to draw out toxins and clogged pores from the depths of your skin, leaving you with a balanced, clean facial glow.

When you first start using ACV on your face, you should dilute it with water until your skin gets used to its strength. I dilute 2 teaspoons of ACV with 1 teaspoon of water and apply it to my problem areas with a cotton pad. It may sting a bit at first, but your skin will become pretty resistant to the sting after a few days.

In addition to adding apple cider vinegar to your beauty regime, there are countless ways to incorporate it into your everyday diet. Below, I’ve provided a recipe for an ACV salad dressing as well as an ACV “tonic”. I strongly recommend trying these recipes out to introduce your body to the goodness of ACV- you won’t regret it!

Apple Cider Vinaigrette:

1/2 tbsp Dijon mustard
2 tbsp + 2 tsp olive oil OR tahini
2 tbsp raw, unfiltered apple cider vinegar
1 tbsp lemon juice
1/2 tbsp maple syrup
sprinkle of salt + pepper
Apple Cider Vinegar Tonic:

1 apple, juiced
1/2 tbsp raw, unfiltered ACV
1/2 tbsp lemon juice
1/2 tbsp ginger juice
1 small sprinkle cayenne
1/2 tsp maple syrup


The Best Chocolate Chip Coconut Cookies (Vegan, GF, Flour-free)


Hi everybody! It’s been a while since I’ve posted because of the craziness of life at the moment. I’m still trying to find a  heathy balance between my full-time job, social life, and personal life (including food blogging). I’m really looking to expand The Little Vegan Kitchen; I’ve considered hosting vegan potlucks in my city and launching recipe videos, but I’m still stuck ironing out logistics and learning to manage my time. However, I promise that you’ll be seeing a lot more of me lately even if it just means more frequent recipe and lifestyle posts. On the topic of lifestyle, I’m also going to be incorporating more aspects of my life into my blog including beauty and wellness so keep an eye out for some changes to the content of my blog!

Enough talk- I know you’re all eager to get to this cookie recipe. If there’s anything I crave the most, it’s cookies. I love cookies of all shapes, sizes, and flavors- snickerdoodles, gingersnaps, thumbprints, you name it. With this being said, nothing beats a good ole’ chocolate chip cookie for me. They never fail to bring me back to my childhood with their fluffy inside, gooey chocolate pockets, and crunchy, golden exterior. A good deal of chocolate chip cookies, especially those without gluten, lack these qualities and fall flat of the mark. I can say with full confidence that this recipe will yield the most gooey, indulgent, and satisfying cookies you could ever hope for. The bonus is that these little balls of goodness are cruelty-free and use only the most wholesome ingredients. I made a batch of these and took them to work and they got devoured. If you’ve got a hankering for some sweet treats, whip up a batch of these cookies and watch your world change.🙂

(Makes about 24 small cookies)


2.5 cups almond meal (You can make your own by grinding raw almonds in a high-speed blender until it forms a gritty meal)

1/2 cup shredded, sweetened coconut

1/2 tsp sea salt

1 tsp baking powder

1/2 cup vegan chocolate chips



2/3 cup brown sugar or coconut sugar (I prefer to use brown sugar for this recipe)

6 tbsp melted Earth Balance vegan butter

2 flax eggs (2 tbsp ground flaxseed with 5 tbsp warm water)

1 tsp vanilla extract




  1. First, preheat your oven to 375 F. Line a sheet pan with parchment paper and grease it with coconut oil.
  2. In a small bowl, combine 2 tablespoons of ground flaxseed with 5 tablespoons of warm water. Mix and set aside for 10 minutes until it becomes gelatinous.
  3. Next, combine your dry ingredients in a large mixing bowl, ensuring that the almond meal isn’t clumped up. (I typically use my fingers to mix the dry ingredients for this recipe because I find that I’m able to incorporate everything easier).
  4. In a separate bowl, combine your wet ingredients and add the flax egg to the bowl.
  5. Slowly pour the wet ingredients into the dry, mixing with a spatula as you add it in. The dough should be pretty sticky and should hold together well when squeezed into balls. Using your hands, roll the dough into 1 1/2 inch balls, place on the baking sheet, and flatten slightly with the palm of your hand. These cookies won’t rise much, so you can place them pretty close together without them expanding.
  6. Place the cookies in the oven for about 8-10 minutes until the outer edges become golden brown but the middles are still squishy to the touch. Store in an air-tight container at room temperature for up to 5 days and spoil your friends and family with these little balls of magic.


Lemon Vanilla Lavender Cupcakes with Lemon Buttercream & Toasted Coconut Garnish


Happy Saturday, all!

So I’m not exaggerating when I say that these cupcakes were absolutely life changing. I made a dozen of these for a friend’s birthday several months back and was beyond pleased with the end result. These cupcakes are delightfully fluffy, floral, and perfect for the spring and summer seasons. The combination of tart lemon, luscious vanilla, sweet lavender, and toasted coconut is so divine. I conjured up this recipe based on what was seasonally available, so I absolutely recommend that you seek out fresh, organic lemons for optimum flavor. The lemon plays such a significant role in this recipe, so if you go out of your way to make these, make a point of ensuring that your lemons are top-notch!

These cupcakes are vegan and can easily be made gluten-free, however, I haven’t actually tried using a gluten-free flour blend with this recipe before. If you’re interested in trying a gluten-free flour blend, I’d suggest using King Arthur’s Gluten-Free Flour Blend. If you’re feeling extra fancy, you can always make your own gluten-free flour with a combination of different flours. Do a bit of research before throwing a blend together though; we all know how just one extra tablespoon of the wrong kind of flour can compromise an entire recipe. Here are a few tips for gluten-free baking from One Green Planet– it’s definitely worth a read for all you foodies and bakers out there.

In addition to seeking out fresh lemons, you should also make sure that you use good-quality lavender in this recipe. Most conventional grocery stores don’t carry high-grade culinary lavender flowers, but any specialty grocery store should carry them in bulk. I’ve cooked with lavender many times before and I’ve found that low-quality lavender leaves a bit of a soapy aftertaste, compared to high-quality lavender which adds just a bit of lovely floral bitterness.

If you’ve got any social gatherings coming up or you just feel like treating yourself to an indulgent treat, I strongly recommend that you dive into this cupcake recipe with no regrets. The complexity of flavor is definitely a game-changer for your tastebuds and I guarantee that you’ll impress your friends with these cupcakes. If you decide to give it a try, let me know how the recipe works for you and/or any substitutions you made!

Cake Ingredients: 

(Makes 24 cupcakes)


2 1/2 cups coconut milk (I recommend this brand by Native Forest)

2 heaped tablespoons freshly-squeezed lemon juice

1 1/2 cups coconut sugar or cane sugar

1 cup vegan butter alternative

3 tsp vanilla extract

1 madagascar vanilla bean, scraped

2 1/2 tbsp fresh lemon zest


3 cups unbleached all-purpose flour 

3 tsp baking powder

1/2-3/4 tsp pink himalayan salt

Buttercream Frosting: 

(Ices at least 24 cupcakes)

1 cup vegan butter alternative, softened/room temperature

2 1/2 tbsp fresh lemon zest

3/4 cup desiccated coconut, sweetened

3 tsp vanilla extract

1 madagascar vanilla bean, scraped

1/4-1/2 tsp pink himalayan salt

5 cups of confectioners sugar + more as needed for thickening


  1. First, line a cupcake pan with cupcake liners and preheat your oven to 350 degrees F.
  2. Next, combine coconut milk and lemon juice in a small and whisk for at least 1 minute and set aside for at least 10 while the milk curdles. In a separate bowl, sift together the flour, baking powder and salt and mix until thoroughly incorporated.
  3. Using a stand mixer, cream together the coconut sugar and softened vegan butter and gradually add in the vanilla extract and lemon zest. Next, add in the flour mixture in 1/2 cup increments while beating on low speed. When the flower is incorporated with the sugar/butter mixture, slowly add in the coconut milk mixture an beat on medium speed until no lumps remain in the batter. At this point, you can toss in some extras like lavender flowers or desiccated coconut.
  4. Pour batter into cupcake liners, filling them up about 3/4 of the way full. Keep in mind that these cupcakes will rise, so try to avoid overfilling them. Place in the oven for about 22 minutes until the tops are lightly-golden and the interior is cooked through.
  5. Place the cupcakes on a cooling rack and allow them to cool for at least 30 minutes before icing them.
  6. To make the icing, use a stand-mixer with a paddle to combine the softened vegan butter and the confectioners sugar. When the two are sufficiently incorporated, add in the vanilla extract, vanilla beans, lemon zest, salt, and coconut. If the mixture is too wet and moist, add in another 1/2-1 cup confectioners sugar. If the mixture is too dry, add in more earth balance until you reach a desired consistency. (You want the icing to be pretty thick so that it’ll stand up after being piped onto the cupcake).
  7. After icing your cupcakes, top cupcakes with toasted coconut, lemon zest, and a few buds of lavender flowers.


Enjoy! x