Jessica Lock
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Chia Pudding topped with fresh mango

To make the pudding simple soak 3 tbsp chia into 1 cup of milk (almond, soy, cashew etc) add maple syrup for desired sweetness. Leave it in the fridge for 6hrs or overnight. You can eat it by itself or topped with fresh fruits, coconut shavings, granola, chocolate…whatever you want! It’s a healthy fast breakfast, dessert or snack alternative!

Chocolate Smoothie Bowl

Woke up with the sun shining bright in my room today! Makes for a great start to the day. First time trying a smoothie bowl: blended some bananas with vega chocolate powder (can substitute with cacao powder) + maca powder + almond milk. For the bowl topped with fresh strawberries + hemp seeds + cocoa nibs + goji berries + sprinkle of cinnamon. It’s delicious! Why haven’t I tried this before?! 

Whole Wheat Vegan Waffles

Vegan whole wheat waffles with fresh blueberries, raspberries and banana. Topped with chocolate sauce and cinnamon powder.

To make the waffles:

  • 2 cups whole wheat flour (or 1 cup white flour and 1 cup whole wheat)
  • 4 Tbsp sugar
  • 1 Tbsp baking powder
  • ½ tbsp baking soda (optional)
  • 1 tsp salt
  • ¼ cup of earth balance butter 
  • 1 ¾ cups plain or vanilla almond milk (or any other milk of your choice, make sure it’s unsweetened!)
  • ½ tsp vanilla
  • Chocolate chips (optional)
  • Cinnamon (optional)
  • Nutmeg (Optional)
  • Maple syrup (Optional)

In a large bowl sift the flour, sugar, baking powder, baking soda and salt. Mix well. Now incorporate the butter with the mix. I used my hands, you can also use two forks until the texture resemble coarse meal (a sort of sandy texture)

Then, pour in the milk and vanilla and also chocolate chips if you want. Mix and whisk together!

Heat in your waffle maker. When it’s done you can sprinkle some powder sugar and cinnamon. Finally, top with fresh fruits, coconut, ice cream, whatever you like.


Banana PB Toast


Whole grain PB Toast topped with banana and sprinkled cinnamon. For a quick easy snack or breakfast!

Overnight oats

Overnight oats prep! You'll need a container (mason jar is ideal) fruit of your choice about 1/2 cup, granola, water and yogurt. For this recipe I used quick oats, added some water on top. Then added white nectarine and strawberries. Layered with a scoop of plain coyo (coconut yogurt) and finally topped with flax seed granola to add some crunch. No need to add any sugar or sweetener because the fruits are already sweet by themselves! 

Green Smoothie Bowls

Green smoothie: juicing 2 green apples + 1 large cucumber + 1 lemon + 2 carrots + 1" ginger and blended with a bit of water + almond milk(depends on your desire consistency) + 1 frozen banana + ½ pineapple + a dash of spirulina. Finally topped with pumpkin granola flax + cacao nibs + goji berries + nuts + maca powder + fresh blueberries that sank to the bottom. 

Tropical Smoothie Bowl

Green smoothie based made with juiced:

  • 1 cucumber
  • 2 green apples
  • 1/2 inch ginger

Blended with:

  • Pineapple chunks
  • 1 banana
  • Handful of salad mix greens

Topped with fresh mango cubes, apple cinnamon granola with dry coconut flakes, hemp seeds and sprinkle of cinnamon all over.

Summer Fruit Oats

This is another super easy and quick breakfast/snack idea you can prepare the night before. simply put 1/4 cup of oats in a mason jar. Add a bit of water/almond milk so it soaks overnight. Topped with fresh chopped fruits. The sugars from the fruits help sweetened the oatmeal, if you want sweeter option you can add a dash of maple syrup or sweetened nut milk.

Vegan chocolate Chip pancakes

There's no better way to start the day than some fluffy pancakes. 

Wet ingredients

  • 1 1/2 cup of almond milk (unsweetened)
  • 4 Tbsp white vinegar

Dry ingredients:

  • 2 cups flour (I had 1 cup whole wheat and 1 cup white)
  • 4 Tbsp white sugar
  • 2 Tsp baking powder
  • 1 Tsp baking soda
  • 1 Tsp salt
  • 1 egg (used egg replacer for vegan option)
  • Optional: Dark chocolate chips (1 cup)

Combine milk and vinegar for a couple of minutes until it 'curds'. In a separate bowl mix all your dry ingredients through a sifter. Add in the wet ingredients and mix with spatula (or whisker) until mixture is smooth. 

Melt some butter or canola oil in a pan. Set temperature to medium low (to avoid burning) Use a ladle to scoop approximately 1/4 cup of the mixture and cook for a few minutes. Than flip with spatula and cook the other side until it's golden.

Serve with some maple syrup and your favourite toppings!

Key Lime Meringue Pie

This is one of my favourite recipes growing up in Peru. It's so easy to put together and a guaranteed crowd pleaser!

Pie crust (You can also purchase ready to bake pie crust to save time) 

  • 2 cups graham crackers crumbs
  • 1/2 cup butter, melted


  • 1 can of condensed milk
  • 1/2 cup of freshly squeezed lime juice
  • 4 egg yolks


  • 4 Egg whites

Crust: Preheat oven to 350ºC (180ºF) In a bowl mix the melted butter with the graham crackers. Spread it across the pie mold and bake for 10-15 minutes. Remove from oven and let it cool.

Filling: Mix the condensed milk with the 4 yolks and lime juice. Pour mixture on top of crust and bake for another 15 min. Remove and cool.

Merengue: With an electronic whisker, beat the egg whites until they peak. Once they start turning white and firm add sugar gradually. Once it reaches to the stiff peak level, distribute mixture on top of pie filling. Bake until merengue turns golden.

Remove from oven and let the pie cool down. Refrigerate for 2 hrs+ to have it chill. 




Chocolate Banana Soft Serve

  • 4 Frozen, ripe bananas
  • 3 Tbsp cocoa powder
  • 1/4 Tsp Vanilla extract
  • 2 Tbsp nut milk (to help blend better)
  • Optional: 2 Tbsp nut butter

If you're using a food processor it'll be easier to blend if you cut the banana in pieces before you freeze them. If you're using a vitamix/blendtec then freezing the whole banana is fine. 

Add everything to blender, if mixture is too thick add more nut milk to it until desired consistency. Add your toppings and here's your healthy treat!

You can add any frozen fruits you want, swap out cocoa powder for matcha powder...the possibilities are endless!

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Vegan Lemon Poppy Seed

Recipe from Alicia Silverstone’s book - “The Kind diet”

This recipe is perfect, the combination of lemon and a hint of sweetness is match from heaven! It’s not too sweet nor too sour, super light and the best part, vegan!

So here are the following ingredients:

  • 2 cups of all purpose flour (in the original recipe it was called for 1 cup of whole wheat flour + 1 cup of all purpose flour, tried it before but the wheat was quite overwhelming, perhaps it’s a matter of getting used to it)
  • 1/3 maple sugar (it’s ok to use white sugar instead)
  • 2 tsps egg replacer (I used Ener-G)
  • 2 tsps baking powder
  • 1 tsp baking soda
  • ¼ tsp refined sea salt
  • ½ cup soy, rice or nut milk
  • ¼ fresh lemon juice
  • ½ cup of safflower oil (ran out so used canola oil instead)
  • ½ cup of maple syrup
  • 1 tsp of lemon extract
  • 1 tbsps of poppy seeds
  1. Preheat the oven to 350ºF. Oil the pans ( You can use 3 mini loaf pans, a muffin tin, or 4 mini Bundt pans)
  2. Combine the flour, sugar, egg replacer, baking powder, baking soda and salt. In a separate bowl, combine the milk with lemon juice and set aside for a few minutes; it will look like curdled. Whisk in the oil, syrup, and lemon extract. Add the wet ingredients to the dry ingredients and stir just until combined. Fold in the poppy seeds.
  3. Pour the batter into the prepared pans and bake for 15-25 minutes (mini loafs and muffins take about 15-18 minutes, loaf and bundt pan take 20-25 min) or until a toothpick inserted in the center comes out clean. Cool the cake completely in the pans on a baking rack.

Serve warm if desired, loved crunchiness from the crust and the warm center. Make sure to wait at least 10 minutes, otherwise it’ll crumble apart! It’s good after a couple of days as well.

Enjoy! :)

Vegan Banana Chocolate Chip Bread


Vegan Banana Bread

Back to baking after a crazy busy month :) Such a therapeutic way to end the week. Had a bunch of bananas lying around in my kitchen and because of the recent hot summer wave, they’ve ripened almost immediately after a purchase. Got the original recipe from here. Basically doubled the ingredients and tweaked some minor things around. This is what I ended up with:


  • 4 cups all-purpose flour
  • 1 ¼ cup of white sugar 
  • 1 ½ teaspoon baking soda
  • 1 ½ teaspoon salt
  • 1 ½ teaspoon cinnamon
  • 1 cup plain almond milk (you can use soymilk as well)
  • 2 teaspoon apple cider vinegar
  • 4 cups mashed banana, from 8 medium very ripe bananas
  • ½ cup canola oil
  • 4 tablespoon maple syrup
  • 1 t. vanilla extract
  • Walnuts or dark chocolate chips (optional)
  1. Preheat the oven to 350 F. Lightly oil a loaf pan and set aside.
  2. In a medium-sized mixing bowl, sift together the flour, sugars, baking soda, salt and cinnamon.
  3. In a large mixing bowl, whisk together the soy milk and cider vinegar and let stand for 2 minutes. Add the mashed banana, canola oil, maple syrup, and vanilla extract, whisking until well combined. Add the dry ingredients to the wet, mixing until just combined (do not overmix!). Fold in the walnuts/chocolate chips if using and pour the batter into the prepared loaf pan. Bake for about 1 hour, or until a toothpick inserted into the center emerges clean. Allow the bread to cool on a wire cooling rack for 20 minutes before serving. Serve warm or at room temperature.