Search This Blog


We thank Thee for Thy Abundance

We thank Thee for Thy Abundance
Genesis 1:29

Thursday, October 13, 2016

WFPB Pumpkin Chocolate Chip Cookies

Whole Food Plant Based

Preheat oven to 350*

In a bowl combine and mix dry ingredients:

2 c. Whole Wheat Pastry Flour
1 c. Sucanat, Date Sugar, or Coconut Sugar
1 t. Baking Powder
1 t. Baking Soda
1 t. Sea Salt
1 T. Ground Flax

In another bowl combine and mix wet ingredients well:

1/2 of a 15 oz. Can of Organic Pumpkin
1/2 c. Organic Apple Sauce
2 T. Organic Almond or Peanut Butter
1 T. Vanilla
1/4 c. Maple Syrup

Add to dry ingredients then mix in:

2 cups (or less)Vegan Chocolate Chips

Scoop onto cookie sheet lined with either parchment paper or silicone baking liners.
Bake until edges turn slightly golden. Watch them. I baked mine for 16 minutes at high altitude.

Wednesday, March 9, 2016

Our Pizza Recipe

Umm... I don't know WHY I haven't posted this recipe yet!? It's like our FAVORITE one! 
It's PIZZA HELLO?!!!! Everybody LOVES pizza! But, typical pizza doesn't love you back!

Except for ours. :)

We use a bread machine but I imagine that mixing and kneading this by hand is totally doable as well. :)


In a Bread Machine add in order:

2 C. Pure Water
2 T. Date Sugar or other whole food sweetener
2 t. Active Dry Yeast
1 t. Sea Salt
6 T. Ground Flax
4 1/2 C. Whole Wheat Flour

Select "Dough" and let it do its magic mixing and raising for you. Our setting takes 1 1/2 hours.

Meanwhile prepare the ricotta cheeze.


In a food processor add:

1 (14-16 oz.) block Extra Firm Non-GMO Organic Tofu, drained
1/4 C. Pure Water
1 T. Nutritional Yeast 
3 or more cloves of minced garlic
1 t. Sea Salt
1 t. Basil
1 t. Oregano
1 t. Thyme 
1 t. Parsley 
1 t. Paprika
1/2 t. Black Pepper
1/2 t. Crushed Red Pepper Flakes
1/4 t. Nutmeg 

Mix well

Cut up desired veggies for toppings.

Toppings that we like:

Sundried Tomatoes

When dough is ready. Preheat oven & pizza baking stone to 500* 

Roll dough out onto floured surface into an even cylinder shape.

Cut into 3-4 pizzas depending on desired thick or thinness.

Roll into pizzas the size of your pizza stone. I have outlined my pizza stone onto my pizza peel so that I can make them the right size.

Spread corn meal over pizza peel so that the pie will easily slide onto the hot stone. 

If you have the time, let the dough rise a little bit...or don't :)

First spread the cheeze.
THEN the sauce.

Add toppings.

When oven has reached temp,

Slide onto stone. This does take a little practice...but you'll get it!

3 pizza's for 7-9 minutes.
4 pizza's for 9-11 minutes.

Using really good oven mits take out entire stone and slide pie onto a cutting board.

Slice, Serve, Devour! 

Once you get a hang of making the dough you can be creative with your toppings. 

We like barbeque, thai, and greek style pizza toppings as well. All oil free and vegan of course!

I hope you like this pizza crust! :)

Enjoy with love,

RMM <3 nbsp="" p="">

Saturday, March 5, 2016


How this recipe came about will forever hold a special place in my heart. 

I had to teach an Eating the Word of Wisdom Way class last night, and I was inspired last minute to demonstrate how easy it is to make healthy and delicious treats BECAUSE... I had recently asked my ward family on our ward Facebook page to PLEASE bring healthy treats to church and church activities instead of the common processed, high in saturated fats and cholesterol treats, because we NOW KNOW that these things are truly harmful substances for our bodies. 

I decided to make Chocolate Chip Cookies.

I searched for a couple of hours online for a recipe that was WFPB, made without oil that was vegan, and that used only whole wheat flour. I could not find a perfect one.... 
I finally decided on one that had as close to the ingredients I was searching for but I knew that I would need Heavenly Father's help to adapt it.

They could NOT be a flop since I only had a few hours to prepare them before the class.

I prayed earnestly asking for Heavenly Father's help to make them turn out perfectly.

I substituted the same amount of peanut butter for the oil. While tasting the dough, I felt that it needed more vanilla so... I added more, WAY more, tripling it. I thought it needed salt since the recipe didn't call for it, then more sweetener, "How about maple syrup?"... "Perhaps it's missing a brown sugary taste?"... I knew that adding these things could have had dire consequences...but having asked in faith I trusted. 

Well...they turned out better than perfect!! 

My youngest daughters close school friends were over and came down to have some. They had NO CLUE that they were healthier cookies. When I told them they said, "NO WAY!! These are SO good! I wish my mom would make these!" HaHa! I'll have to give them this link! ;)


Preheat oven to 350*

In a bowl combine and mix dry ingredients:

2 c. Whole Wheat Pastry Flour (here is a great gluten free recipe)
1 c. Sucanat, Date Sugar, or Coconut Sugar
1 t. Baking Powder
1 t. Baking Soda
3/4 t. Sea Salt
1 T. Ground Flax 

In another bowl combine and mix wet ingredients well:

1 c. Organic Apple Sauce
2 T. Organic Almond or Peanut Butter
1 T. Vanilla
1/4 c. Maple Syrup
1/2 t. Molasses 

Add to dry ingredients then mix in:

2 c. Sunspire Chocolate Chips  or any chip alternative.
(I had used the vegan ones from Costco (because I still have a bag...) but I won't be buying them any longer since they are made with processed sugar. 

1/2 c. Walnuts (optional)

Scoop onto cookie sheet lined with either parchment paper or silicone baking liners.

Bake until edges turn slightly golden. Watch them. I baked mine for 16 minutes at high altitude.

These are the ones I made that had flax and walnuts. 

These are the ones I made without flax or walnuts.

Display for my class.

THESE ARE SO GOOD!! I definitely don't recommend eating these all of the time... BUT, for a special occasion they are such a wonderful healthier alternative to the processed, artery clogging, disease promoting versions popular in today's society.

It, once again, goes to show that you CAN make whole food, plant based, no oil vegan versions of the foods you grew up eating. 

I am SO thankful that Heavenly Father helped me create this recipe. Praise Him.

Enjoy with love,

Saturday, February 27, 2016

Whole Wheat Artisan Bread


My aunt Irene shared this video on Facebook yesterday and I, drooling, said to myself, "Well, THAT looks easy peasy! I wonder if it would work with WHOLE wheat??" So...I immediately went to work! Although, it's SO easy it didn't take hardly any work at all.

I am NOT a bread maker and the bread that I have made has always turned out, well...LAME. So needless to say I didn't have high hopes that this bread would turn out as good as the bread in the video looked. Well guess what??!!!! It turned out AWESOME!!!!! Just LOOK at it!!

All I did was substitute the all purpose white flour for this whole wheat pastry flour and I used a silicone non stick baking sheet instead of spraying the pot with oil

*update: I made the bread again the next day using regular whole wheat flour and it was equally as perfect! 

I am looking forward to making this all of the time and varying it with different herbs.

It's Always Autumn Homemade Artisan Bread Recipe{Easiest Bread Recipe Ever!}

 It was SO good on my veggie sandwich!!

This is going to be a staple in my home. 

Go and make this TODAY!!!!

With love,

Monday, February 22, 2016

Lentil Soup

Seriously everybody LOVES my soups! :) They are warm and comforting and delicious especially in the cold winter  months. They are inexpensive, quick and easy to make and are great for feeding and satisfying a large crowd. 


4 quarts (16 c.) of pure water
1 t. Ground Marjoram
1 t. Sea Salt
2 Bay Leaves
1 6 oz. can of Organic Tomato Paste
1 Organic Onion, chopped 
3-4 Organic Garlic Cloves, minced
2-3 Organic Celery Stalks, diced 
2 1/2 c. Organic Lentils, rinsed
2-3 Organic Potatoes, diced 
12 small Organic Carrots, diced 

1/2 c. Barley

While chopping veggies add water to pressure cooker and turn up to "High".

Add everything to the pot.


Wait until the pressure cooker comes to pressure. You will know this because you will hear and see the steam come out like, "pshhhhhhh!" As soon as it does turn it down to "Low". 

Set timer for 25 minutes.

When done, move pot off of element and let sit until dinner time. But...
If you are making it right before dinner it's kind of a pain to let the steam out because if you do it immediately the soup will also come out with the steam take a little bit of effort to slowly pulse the steam valve until it all comes out.  

Add fresh ground pepper AFTER cooking never cook it.

I know you will really like this soup!

Enjoy as is or you can serve it in a whole wheat bread bowl or over any whole grain pasta with a salad and bread. 

When you make this please let me know what you think.

RMM ❤️


Hummus is a vegan staple! But don't be fooled that all are healthy! Classically store bought and restaurant versions are extremely HIGH in F A T as they are made with Olive Oil, which we know now that oils are highly processed and NOT good for us!! As usual HOME MADE (without stuff we don't want in it) is BEST! :)
Hummus works as a great dip for veggies but I also enjoy it spread on Ezekiel pita bread and topped with a Greek salad (sans feta of course).

My "lunner" today took me 10 minutes to prepare from scratch. I didn't even make the salad...which I should have to show you....I just made it simpler and faster topping it only with tomatoes, cucumbers, and romaine leaves.


In a food processor add:

2 cans of organic garbanzo beans drained and rinsed.
1/4-1/2 c Raw Tahini (or raw sesame seeds)
3-5 garlic cloves
Juice from 1 Lemon
1 medium zucchini

Blend until creamy! 

Optional Add In's:
Sea salt
Red Bell Pepper (Green are unripe)
Oil/Sulfite-free Organic Sundried Tomatoes

To liking:
Red Onion
Raw Greek Olives 
Sea salt
Red Wine Vinegar

I remembered that I had some Peloponnese olives and added them to my lunch!

RMM ❤️

Friday, February 19, 2016

Drink Your Greens

Dr. Graham ( explains in his book The 80/10/10 Diet about the importance of getting those precious greens into our daily diet. He recommends 1-2 pounds per day. But if you're like me, you don't always want to eat a huge salad. The solution? Drink them! 

I love making a banana and green smoothie, especially in the winter when I don't want to have anything cold like frozen fruit. 

Banana Green Smoothie

4-10 ripe (spotted) Bananas
1 head of Romaine or 1 lb. Spinach or Kale
or ANY other green. 
1 T. Ground Flax (optional)
1 T. Daily Green Boost (optional)

This next blended greens elixir I absolutely love because it is so refreshing and makes me feel incredible! 

Apple Green Goddess 

4 organic apples
1 organic cucumber
1 lemon - peeled
Large handful of organic parsley 
1 lb. of greens 
1 T. Daily Green Boost (optional) 
1 T. Ground Flax (optional)

Don Bennett of recommends Daily Green Boost along with Vitamin D, B12 and is an advocate for supplementing properly with Iodine as well. 

Be like Popeye and green up people!! Nutrify your precious body!! 


RMM ❤️