Kale, Carrot, & Apple Muffins

Recently my neighbor had a baby and the first food that she consumed after birth were these nutritious, fruit- and vegetable-packed muffins, which I made with much love. These muffins taste great and will appeal to adults and children, alike. They are gluten-free and vegan, to boot.


1.5 cup kale
3 vegan eggs (3 tablespoons flax meal with 9 tablespoons of water, let sit for 5 minutes)
1/2 cup coconut oil, melted
2 teaspoons vanilla extract
1/2 cup applesauce
1 tablespoon gogi berries or raisins, soaked and drained
1/2 cup sugar
1 peeled and grated apple
1 peeled and grated carrot
2 cups gluten-free flour
2 teaspoons baking powder
1 tablespoon hemp seeds
1 tablespoon chia seeds
1/2 teaspoon salt


  • Preheat oven to 350.
  • Tear kale to small pieces and boil until tender. Drain and puree in food processor or blender until smooth (add a little applesauce to smooth out as needed).
  • Combine vegan eggs, applesauce, oil, vanilla, and sugar. Beat in kale puree, grated apple, and grated carrot, and remaining ingredients. Do not overmix.
  • Pour into muffin tins and bake for 30 minutes or so (until muffins are firm).

*Recipe was adapted from Veggie Desserts.


Lunchbox Chia Puddings: Chocolate, Banana, or Strawberry (Vegan | Gluten-Free)

I am always looking for ways to fill my daughter’s lunchbox with items that are delicious but also healthy — oh, and quick and easy. These simple puddings have few ingredients and set up overnight.  You can make them in small lidded containers and just pop one in the lunchbox before your kids are off to school.


1 cup Califia Unsweetened Vanilla Almond Milk (or plant-based milk of choice)
4-5 tablespoons chia seeds (4 if you like a soft pudding, 5 if firmer)
4 teaspoons maple syrup
1 tsp vanilla extract (2 tsp if you didn’t use the vanilla brand above)

For Chocolate:
2 tablespoon cocoa powder (or carob powder)

For Banana:
1 small banana

For Strawberry:
1/2 cup frozen or fresh strawberries (or any berry)



Combine ingredients in a blender and mix for 30 seconds.
Let sit for 5 minutes, and then blend again for 30 seconds.
Pour into small containers, cover, and refrigerate up to 5 days.