Fun Vegan Milkshakes

I’m not sure why we don’t scream for milkshakes, but we really should – especially when they are of epic proportions! These fun vegan milkshakes are here to shake your world! They have none of the dairy, but 150% of the fun. Please enjoy responsibly as you may experience major adrenaline.



1 frozen banana
handful of frozen strawberries
3 cups of milk or more
Any toppings of your desire!
You can even top it off with vegan donuts


Blend your smoothie together and add your toppings! Have fun!

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Dairy Free, Sugar Free Avocado Popsicles

The versatility of avocados have always amazed me. They can be used in savory and sweet dishes (yes, as icing! Crazy, right?). I had six ripe avocados this weekend, so naturally I used them for guacamole…and popsicles. One day I will get an ice cream maker and turn them into ice cream. But, until then, popsicles will do. Avocados are naturally super creamy, so you know you’re in for a treat!
Recipe (makes 4 popsicles)


2 ripe avocados
1 cup coconut milk
1/2 cup almond milk
2 tablespoon honey (or any sweetener of your choice)
1/4 cup lemon juice
Cut up any fruit you’d like to add in. I opted for blueberries and strawberries.
Popsicle mold (you can find these at the dollar store or walmart)


  1. Blend all the ingredients together, except for the extra fruit.
  2. Put cut up fruit into the popsicle mold.
  3. Put blended up avocado mix into the mold. Shake and tap to make sure it fills the entire mold.
  4. Put into freezer until solid.
  5. Run under warm water when ready to serve.


Dairy-free, Grain-free Vanilla Cupcakes 

Hello everyone!

I can’t believe I successfully made grain-free cupcakes and have them actually taste like cupcakes. To me, that just seems weird. But, awesome. But, weird. What’s even crazier is that it’s refined sugar-free (minus the sprinkles), dairy-free, and gluten-free! I couldn’t believe that there are so many types of flour out there that can be substituted for regular flour. I opted for coconut flour for its extra fiber and tastiness! If you make these, let me know how they turn out!

xo Jennie



6 eggs
1/2 cup coconut oil
2 tablespoon of almond milk
2 teaspoons pure vanilla extract

2/3 cup of coconut palm sugar
pinch of salt
dash of cinnamon
1 teaspoon baking powder


1 cup coconut milk (full fat from can)
1 tablespoon maple syrup


  1. Preheat oven to 350 F.
  2. Place cupcake liners onto tray, or grease cupcake tray.
  3. Add all the dry ingredients together and mix until combined.
  4. Mix all the wet ingredients together.
  5. Mix wet and dry ingredients together.
  6. Fill the cupcake liners or tray half way.
  7. Bake for 20 minutes.
  8. Dry on a cooling rack.

Frosting Directions: 

Whip all ingredients together with a mixer until peaks form. Refrigerate until ready to decorate.