If I had a dollar for every time someone told me they hate tofu, I'd be a millionaire by now!

My response is always the same: "you just haven't had it prepared the right way yet!"

This recipe may be the one that can turn all of you tofu-haters out there into tofu-lovers! It is seriously. SO. good. As in, I crave this stuff. Try it out for yourself!

It's super easy to make, requiring only three simple ingredients.

Also, tofu is seriously so healthy for you. I know y'all have probably heard that there is controversy around it... but I just don't really believe that.

It is FULL of protein and iron, and I just feel so HEALTHY when I eat it! It's my favorite kind of full feeling. Do you know what I mean? I definitely feel different kinds of full when I eat different foods...

Anyway. I love tofu, and I want the world to know! Haha. Yes, I'm weird. Yes, only a vegan would say that. Ok, I think I'm done here...! Enjoy!

Cost per serving: $0.48
Calories per serving: 98
Equipment you'll need: baking sheet & parchment paper, large mixing bowl

Ingredients: makes 4 servings
1 block extra firm tofu
1/4 cup Bragg's liquid aminos (or soy sauce or tamari)
​1 Tbsp cornstarch

Method:
1. Drain tofu: remove tofu from package, and wrap the block of tofu in paper towels. Gently squeeze out excess moisture, and set aside for about 10 minutes to allow it to continue draining.
2. Preheat oven to 425F and line baking sheet with parchment paper.
3. Once tofu is drained, cut into cubes, and place in large mixing bowl.
4. Pour Bragg's and sprinkle cornstarch over tofu and toss gently until evenly coated and no dry cornstarch is visible.
5. Place cubes on baking sheet, and bake for 25-30 minutes (until your tofu looks like the tofu in the pictures). Flip halfway through.

​This recipe was adapted from Erica's original recipe. Find it here.

This is my go-to cupcake recipe that is super easy to make and these babies are totally delicious.

You would never know that they are actually healthy for you.

They are vegan, low-fat, low-sugar, and sneak in a healthy dose of fiber, too!

​They are also oil-free with a gluten-free option.

How's THAT for a cupcake!

I made these scrumptious little treats for a friend's birthday a few weeks ago and they were a total success.

Made in one bowl (easy cleanup, yay!) and totally delish.

​Frost them with Sugar-Free Frosting, the filling from my Whoopie Pies, or the frosting from my Valentine's Day Vanilla Cupcakes. Enjoy!!

Cost per serving: $0.69
Calories per serving: 117
Equipment you'll need: large mixing bowl, muffin tin

That's my ridiculously adorable pup (I may be biased), Ginger! I have been blogging since she was a baby (she3 now!) and she is SO well behaved when I'm photographing. She always watches intently from nearby, but would never go near the photography set up. She is my favorite assistant, and closely supervises every shot you see on the blog.

Ingredients: makes 10 servings
2 cups whole wheat pastry flour or gluten-free all purpose flour
1 tsp baking powder
1/2 tsp baking soda
​1/4 tsp salt
1 cup granulated erythritol, or granulated sweetener of choice (I used Swerve)
1/4 cup applesauce
1/2 cup water
1/2 cup non-dairy milk
​1 tsp vanilla extract
5 Tbsp rainbow sprinkles
Sugar-Free Frosting, optional

Method:
1. Preheat oven to 350F and spray muffin tin with non-stick cooking spray or line muffin tin with paper liners (and spray those with cooking spray).
2. Combine all ingredients (except sprinkles) in large mixing bowl and mix thoroughly. I find that using a fork first and then a spoon works very well. Then, add in sprinkles and mix.
3. Scoop batter into muffin tin and fill 3/4 full.
4. Bake for 15-25 minutes, or until a toothpick comes out clean.
5. While cupcakes are baking, prepare frosting.
6. When cupcakes are done, let cool, and frost.

Ohhh whoopie pies... these take me back to my childhood.

Sweet, creamy filling sandwiched between two chocolatey, cake-like cookies. Also known as heaven on Earth.

The whoopie pies from my childhood were most likely loaded with chemicals, and definitely loaded with fat, sugar, and preservatives. I think they came from gas stations?

The specifics of the environment are kind of hazy, but the sweet, creamy, amazing deliciousness of whoopie pie heaven is not. Not hazy at all.

So I created a healthy version!! Yay! This version is low in fat and sugar and packed with fiber and protein!

I had so much fun experimenting with this recipe and was so excited when it came out as a total success.

These scrumptious little treats were tested on multiple carnivores and received stellar reviews!! (I guess technically they are omnivores... but that's besides the point).

The point is, this recipe is a crowd-pleaser - vegans/non-vegans alike! You will love them.

Your meat-loving uncle will love them.

Your dog will love them. Jk. Don't feed these to your dog - chocolate is not good for dogs BUT if you do want to feed your dog something yummy, check out the my healthy dog food recipes section of my website! 

Cost per serving: $0.70
Calories per serving: 132
Equipment you'll need: large mixing bowl, small mixing bowl, cookie sheet, blender

Ingredients: makes 20 cookies (10 whoopie pies)
1 chia or flax egg (1 Tbsp chia powder (or flax powder) + 3 Tbsp water)
1 2/3 cup applesauce
1 cup Lakanto Monk Fruit Sweetener* (use discount code "Annie" for 20% off!)
1 cup whole wheat pastry flour
1/2 cup coconut flour
​6 Tbsp cacao powder
1 tsp baking soda
1 tsp salt

For the filling:
1/2 block firm tofu, drained
1/4 cup Lakanto Monk Fruit Sweetener* (use discount code "Annie" for 20% off!)
1 Tbsp lemon juice
as little water as possible for blending​

*Or other granulated sweetener of choice

Method: 
1. Preheat oven to 325F, and line cookie sheet with parchment paper or spray with non-stick cooking spray.
2. Make chia egg: combine chia or flax powder and water in small mixing bowl, and set aside.
3. Combine remaining cookie ingredients in large mixing bowl, and mix thoroughly.
4. Add chia egg, and mix well.
5. Use a spoon to scoop out dough into balls, place on baking sheet, and flatten with the palm of your hand. Bake for 15-18 minutes, or until a toothpick inserted in the center of the cookie comes out clean.
6. While cookies are baking, blend all filling ingredients in a blender.
7. Let cookies cool, and add about a tablespoon of filling to 10 cookies.
8. Top each of the cookies that have the filling on top with a similarly-sized plain cookie.

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This is another extremely simple recipe (like my Simple Spaghetti Squash) that is so easy, I'm not even sure it qualifies as a "recipe!" Avocado toast has been all the rage lately, but I must confess... this is the first time I have ever tried it!! I am definitely a fan. It can be super versatile too - I added salsa, vegan sour cream, and a little bit of kale to mine, but I imagine it would be delicious with different veggies/spices on top (I see chickpeas and garlic powder in my future!). The possibilities are endless... enjoy!

Cost per serving: $1.37
Calories per serving: 286
Equipment you'll need: medium mixing bowl

Ingredients: makes 2 slices (1 serving)
2 slices whole-grain bread (gluten-free if desired)
1 small avocado
2 Tbsp salsa
2 Tbsp kale, chopped
vegan sour cream (optional for drizzle on top)

Method:
1. Toast bread. (I actually don't have a toaster, so I set my oven to low broil, and cooked my bread for about 2 minutes on each side. Once it appeared to be toasted, I removed it.)
​2. Mash avocado with a fork in mixing bowl.
3. Add salsa, sour cream, and salt, and pepper, and enjoy!