Two Recipes you MUST Try!

I love when you find a recipe that is SO good, it inspires you to take it to the next level. Whether it’s by adding other ingredients or using the recipe to turn it into a new creation. The past couple of months, I have found two recipes that have done just that. Not only are these recipes incredibly delicious, but they’re also oil-free, soy-free, gluten-free, refined sugar-free, vegan AND toddler-approved! I followed both recipes to a T, mostly because both of these bloggers create amazing recipes and I trust them ūüôā


I LOVE spinach and artichoke dip, but I don’t like the ingredient list that usually goes with it – oil, cream, mayo, and/or cheese. I’ll be the first to admit that in my early vegan days, I would make and consume the unhealthy versions, but¬†they always¬†left me feeling heavy and gross. Dreena¬†Burton, of Plant Powered Kitchen came up with this FANTASTIC recipe {Creamy Artichoke Spinach Dip}¬†that has zero oil and the ingredient list is short and sweet.

The first time I made this recipe, my mom and I decided to spread it onto Trader Joe’s Flatbread Pizza Crusts and bake it. It was so creamy and flavorful, but didn’t leave you feeling heavy. While we were enjoying our mini pizzas, my mom and I thought how delicious it would be in a lasagna. Well, the second time I made this dip, I layered it between zucchini ribbons and marinara sauce and baked it for about 25 minutes. The outcome was one of the best lasagnas I’ve ever had.¬†To ensure that Willow would eat it, I blended the mixture until smooth (no visible chunks of spinach or artichokes) and she ended up eating it by the spoonful while I was assembling the lasagna.¬†I plan to make¬†this dip¬†again for the holidays, but I’ll serve it with veggies and gluten-free crackers.

Flatbread Pizza Crust with Creamy Artichoke Spinach Dip {recipe by Dreena Burton of PPK}
Creamy Artichoke Spinach Dip Zucchini Lasagna with chili flakes and cashew parmesan cheese.


For the full recipe and directions, please click HERE



Who doesn’t love pancakes?!?!¬†I could eat them pretty much every day, so could my daughter, but most of the gluten-free options are dense and dry. The dessert queen, AKA Brandi of The Vegan 8, created “Life Changing” Pancakes…and let me tell you, the name¬†does not disappoint. I made them three weekends in a row. THREE. But the third time I took a chance and turned them into mini baked donuts! One word…..amazing! They were¬†moist, fluffy and delicious with just the right amount of sweetness. I followed her recipe¬†exactly, but then poured the batter into mini donut pans. Whatever you do, DO NOT skip the step that tells you to let the batter sit for 15-20 minutes. I was impatient and¬†baked the first round right away; the second batch came out perfectly. If you choose to¬†bake them this way, I found that 20-22 minutes at 350¬†F worked best.

Life Changing Pancakes {recipe by The Vegan 8}
Mini Baked Donuts using The Vegan 8’s Life Changing Pancake recipe


For the full recipe and directions, please click HERE


I hope everyone is having a great October so far! I’d love to hear what some of your favorite recipes are ūüôā

Thanks for stopping by!