Vanilla Chia Pudding (v, gf, r)

Have you ever heard of chia seed pudding before?

If not, prepare to be amazed.


Chia seeds are pretty cool. They’re teeny tiny seeds, but they pack a powerhouse punch. Actually, “chia” means “strength” in the ancient Mayan language (you know, the cool dudes who lived in Central America until around 900 A.D.?)! They’re a great source of protein, fiber, calcium and magnesium. Plus, you can do so many things with them, like add them to smoothies for a protein boost, or make a vegan “egg” out of them. Another bonus? They taste good.

So, we’ve decided that chia seeds are cool. But you know what’s even cooler? Combining them with nondairy milk and letting the mixture sit overnight so it forms into a delicious pudding.

Without further ado, I present you with chia seed pudding. Make it, let it set, and see how the seeds puff up and the mixture turns into a pudding-like consistency. Then, devour it. 


Chia Seed Pudding

serves one

  • 3/4 cup of nondairy milk (I like to make my own almond milk, so I know that everything going into the pudding is natural, healthy, and tasty.)
  • 2 tablespoons chia seeds
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  •  optional: 1 teaspoon maple syrup
  • optional for topping : your favorite granola, berries, coconut flakes, etc.

Mix together the milk, chia seeds, cinnamon, and vanilla. Pour a bit of maple syrup into the mixture if you taste it and think it needs more sweetness. Mix it again, cover it, and set it in the refrigerator overnight. Take it out the next day and top it with granola, berries, coconut flakes, or whatever else your heart desires. Enjoy!


This is 2 servings of chia seed pudding because I was super hungry when I made & photographed it!

Fill up on chia pudding and have the best day ever.

xx Ellie


PB+B “Quesadilla”

all food tastes divine if you slather it with peanut butter. 

Peanut butter on banana is no exception. Banana might actually be the food that tastes the BEST slathered with peanut butter! Mmmmm peanut butter and banana. Dare I say it is the GREATEST combination known to human?


You have a sweet, creamy banana. And then you add sweet and creamy (or crunchy) peanut butter to it. It creates an I’M IN PARADISE AND I’M NEVER COMING HOME combination. Peanut butter and banana sandwiches are my favorite type of sandwiches. It’s two of my favorite foods packed between 2 slices of bread. I mean, why WOULDN’T I like it!!? “But… what would happen if you took a PB&B sandwich and GRILLED IT?” I thought to myself one day. HEAVEN happens, that’s what. And when you put the peanut butter and banana on tortillas, it takes the grilled sandwich to a WHOLE NEW WORRRRRRLD (like from Aladdin? Yes, I went there). 


If you don’t love banana, swap it out for strawberries or raspberries.  Add chocolate chips into the tortilla for a combo that will rock your universe.

LOOK at this GIF to see HOW TO make this simple and easy recipe!

Screen Shot 2015-07-18 at 7.18.12 PM

Peanut Butter & Banana “Quesadilla”*

*Quesadillas contain cheese in them. This doesn’t. However, it looks like one because it’s stuck together in tortillas… but it’s not because it doesn’t contain cheese! It’s BETTER than a quesadilla in my opinion!

serves 1

  • 2-4 tablespoons of peanut butter
  • 1 banana
  • 2 small flour tortillas
  • a handful of chocolate chips
  • cooking spray
  1. Slather 2-3 tablespoons of peanut butter onto one side of a tortilla.
  2. Spray the bottom of a medium-sized pan with cooking spray.
  3. Add the peanut-buttered tortilla to the pan.
  4. Cut the banana into ½ inch sections and top the peanut butter tortilla with the slices.
  5. Add chocolate chips (if desired).
  6. Put a teaspoon or two on one side of the remaining tortilla. Top the filled tortilla in the pan with it.
  7. Turn the stovetop to medium high and cook the quesadilla until it’s brown and crispy (for about 1-2 minutes). Then flip it and do the same thing on the other side.
  8. Take the quesadilla off the stovetop, cut it into 4 pieces, and DEVOUR.


What are some of your favorite flavor combos?

xx Ellie

Strawberry Pie


Are you sick of strawberries yet? I’m not. In fact, I ate a quart and a half of them today! And I could have eaten a whole quart more… I’m a serious strawberry monster. When I pick berries, I probably eat as many as I pick!



Oh, how I love to pick eat berries. Unfortunately, though, strawberry season is coming to a close. *sobs* No more strawberry picking until NEXT YEAR! That’s too long of a wait.

But no fear! You can use the rest of your berries in this delicious strawberry pie! And if strawberry season is over for you… don’t worry! You know what you can do? You can swap the strawberries in for raspberries when raspberry season starts next week (HOORAH).

So get in the kitchen and make yummy food with fresh strawberries while you can! Make this pie, then make some jam, then make these muffins!

And don’t forget that vegan ice cream, banana nice cream, or coconut cream are necessary pie toppers!




HOORAH FOR STRAWBERRIES AND HOORAH FOR PIE (WOW capital letters are fun to use).

Simple Strawberry pie (vegan, can be gluten free)

makes 1 pie

  • 1 quart of strawberries, washed and with stems cut off — half the strawberries will be in the sauce, and half the berries will be cut into slices for the pie filling.
  • 1 cup sugar
  • 6 tablespoons flour (gluten free flour = gluten free pie)
  • a dash of salt
  • 1 of your favorite vegan (/ gluten free) pie crust
  1. Prepare the pie crust as needed. I had to poke holes in my crust and bake it at 350 F for 8-10 minutes (until it was golden-brown).
  2. Cut half the strawberries into small slices.
  3. Add cut strawberries into the prepared pie crust.
  4. Meanwhile, add the remaining strawberries, sugar, salt, and flour into a medium saucepan. Smush the berries as best you can and cook the mixture until thick, stirring constantly. This will take  6-8 minutes. You want it thick enough that it won’t spill all over once you pour it into the pie crust, but you don’t want it too thick that it won’t cover the whole pie.
  5. Pour the “sauce” into the pie crust.
  6. Chill the pie in the refrigerator, overnight or for at least for 6 hours.
  7. Cut and serve with vegan whipped cream, coconut cream, or vegan ice cream!


XX Ellie

Strawberry Jam


Strawberry jam should be in all households. I can’t live without it! Well, technically I can, but I’d miss it a lot. So I should just say that I’d be sad without it.



Strawberries are tasty. They’re tasty by themselves, sprinkled with sugar, in pie, in baked goods, and most importantly IN JAM. Seriously, what’s better than bottled up strawberries?

Chocolate, if we’re being technical again. However, nothing is better than chocolate in my book.

So back to strawberry jam. It’s tasty. If you don’t like strawberries… well who doesn’t like strawberries!? But if you truly don’t like them, you can make this jam with other berries instead. You could make raspberry, blueberry, or blackberry jam. More yumminess.



My family has been making this recipe for a long time. I’ve been making strawberry jam every summer since I was a wee babe! My grandma would wash and cut the tops off the berries, I would mash them, and my mom would mix them with sugar and Sure-Jell. Making jam together with your family is a fun bonding experience, and it has become a tradition in my house! Hopefully it will become a tradition at your house, too!


The BEST StrawberrY Freezer Jam

instructions found in a Sure-Jell container

makes 5 jam jars worth (5 cups of Jam)

  • 1 quart (2 cups) of mashed strawberries
  • 4 cups sugar
  • 1 Sure-Jell packet (Sure-Jell = fruit pectin)

1. Wash the berries.


2. Cut the stems off them and put them in a container.

3. Mash them.


4. Fill a bowl with 4 cups of sugar.

5. Add the berry mixture into the sugar bowl and mix until combined.


6. Meanwhile, pour 1 cup of water into a saucepan.

7. Add Sure-Jell into the pan.

8. Boil the mixture on medium-high heat. Stir constantly for a minute while boiling. Remove from heat.

9. Add the Sure-Jell mixture into the berry mixture and stir constantly for 3 minutes.

10. Spoon the jam into jam jars. Leave a ½ inch space at the top of the jar.

11. Leave the jars out for 24 hours to let them set.

12. Put the jam in the freezer, and keep it there until you want to use it!

That’s it! Clear, concise directions, right from the mouth of my mom (I understand her directions better than the ones from Sure-Jell).


This jam is great on peanut butter & jELLIE sandwiches, on toast, in these muffins, and by the spoonful! Enjoy!

xx Ellie


Strawberry Jam Muffins (v, gf, oil-free, & refined sugar-free)

It’s FINALLY my favorite time of the year : strawberry season! During strawberry season, my mom and I go out at least five times to a local berry field to pick eat berries. Throughout the season, we probably pick 50 quarts. We pick berries for eating, for making jam, and for making yummy baked goods with!


One such baked good we like to make is strawberry bread. However, the strawberry bread we usually make is chock-full of dairy, oil, eggs, and white sugar! I missed this strawberry bread since becoming vegan, so I made my own VEGAN version of the bread. I also decided to cut out the icky, unhealthy stuff in the bread so that it’d be healthy enough for breakfast. I decided to go all out and cut not just the icky stuff out of the recipe (refined sugar and oil), but also the gluten. That way, ANYONE can enjoy this recipe without worrying about their food allergies.




I actually didn’t follow the old bread recipe at all after glancing over it and seeing it was full of stuff I don’t want in my body. In fact, I didn’t even make it a bread! I made muffins, because muffins are easier to eat than bread!

Maple syrup takes the place of white sugar, nondairy milk and banana replace the oil and eggs, and oat flour and tapioca flour are swapped with regular flour to make the muffins gluten-free.

I added strawberries to the muffin batter, as well as our homemade strawberry jam for extra strawberry goodness. I hope you love these sweet, satisfying muffins!


Strawberry Jam Muffins

vegan, gluten-free, oil-free, and refined sugar free

makes 14

by Ellie Haun

  • 1 cup gluten-free oat flour
  • 1/2 cup tapioca flour
  • 1/2 cup gluten-free oats
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 very ripe banana
  • 4-5 Tbsp maple syrup
  • 1/4 cup nondairy milk
  • 1/2 cup strawberry jam
  • 1 loosely-packed cup of strawberries, washed

Preheat the oven to 350 degrees F. Mash a banana, either in a mixer or with a fork in a bowl. Add in maple syrup and non-dairy milk to the banana mash and mix it all together. Add in everything else EXCEPT the jam and the berries. Mix it together. Then, whisk in the jam and the berries. Line a muffin pan, and scoop batter into muffin tins. Fill each tin 2/3 of the way full. Bake the muffins for 20 minutes. Let them cool in the pan for at least 5 minutes, then take them out and let them cool for a few more minutes before devouring. These muffins taste great fresh out of the oven and smothered with even more jam!

Happy strawberry season!

xx Ellie