Easy Raw Vegan Banana Split

Who doesn’t love a delicious banana split? I know I do! While taking the #RawVeganChallenge, I decided to make a raw vegan version of the classic treat. Instead of ice cream, I used whipped coconut cream, which is a mixture of coconut cream and raw agave. For the toppings, I used some fresh strawberries and walnuts. I also crumbled up some raw vegan brownies on top to elevate it at bit. What’s awesome about this recipe is that it’s totally customizable. I’ve used blueberries, pineapples, mango, pecan, pumpkin seeds, the list is deliciously endless.

Raw Vegan Banana Split

  • Servings: 1
  • Difficulty: easy
  • Print

A raw vegan take on the classic banana split, perfect for dessert or breakfast.


  • 1 banana
  • 3 strawberries, sliced
  • 1 can full fat coconut milk, chilled overnight.
  • 1 tsp raw agave
  • 1/4 walnuts, chopped
  • 1 raw vegan brownies, crumbled


  1. To make coconut whipped cream, remove I/4 cup of cream from the top of can. In a small bowl add coconut cream and agave and whip until combined. Set aside.
  2. Split banana lengthwise. Place on plate.
  3. Top with whipped coconut cream, followed by strawberries, walnuts and raw vegan brownies. Serve.

Almond Chocolate Chip Banana Bread

Almond Chocolate Chip Banana Bread


1/3 cup melted organic unrefined coconut oil + 2 tbsp

1/2 cup organic raw agave nectar

2 organic eggs

1 cup mashed ripe bananas + 1 ripe banana sliced in half, length wise

1/4 cup unsweetened almond milk

1 teaspoon baking soda

1 teaspoon butter nut extract or vanilla extract

1/2 teaspoon sea salt

1/2 teaspoon ground cinnamon

1 3/4 cups Bob’s Red Mill All Purpose Flour

1/2 cup toasted almonds

1/2 cup dark chocolate chips


1. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). Place 9×5-inch cast iron loaf pan in oven with 2 tbsp of coconut oil.

2. In a large bowl, beat the 1/3 cup coconut oil and agave together with a whisk. Add eggs and beat well. Add mashed bananas and milk. Whisk.

3. Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. With a large wooden spoon, stir in the flour, just until combined. Gently fold toasted almonds and chocolate chips.

4. Pour the batter into your greased loaf pan. Top with halved banana.

5. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.

6. Slice & Enjoy!


I love bagels! Bagels have been a favorite breakfast item of mine for quite some time. I have experimented with a few recipes and finally came up with a winner. These bagels are not only delicious, they also smell amazing. Give it a try and let me know how much you love them!


Makes: 8 medium-sized bagels

Total Time: 1 hour 45 minutes


2 tsp active dry yeast

1 ½ tbsp organic cane sugar

1 ¼ cups warm water

3 ½ cups Red Bob’s Mill All Purpose Flour

1 ½ tsp sea salt

1 tbsp dried rosemary

1 tbsp agave nectar

1 tbsp water


1. Combine ½ cup of the warm water, sugar and yeast in small bowl. Do not stir. Let it sit for five minutes. Stir the yeast and sugar mixture, until it all dissolves in the water.

2. Mix the flour, rosemary, and salt in a large bowl. Make a well in the middle and pour in the yeast and sugar mixture.

3. Pour 1/3 cup of the remaining warm water into the well. Mix and stir in the rest of the water as needed.

4. On a floured surface, knead the dough for about 10 minutes until it is smooth and elastic.

5. Lightly brush a large bowl with olive oil and turn the dough to coat. Cover the bowl with a damp dish towel. Let rise in a warm place for 1 hour, until the dough has doubled in size. Punch the dough down, and let it rest for another 10 minutes.

6. Carefully divide the dough into 8 pieces. Shape each piece into a round dough ball .

7. Coat a finger in flour, and gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about ⅓ the diameter of the bagel and place on a lightly oiled cast iron pan.

8. Cover with a damp kitchen towel and allow to rest for 10 minutes. Meanwhile, preheat your oven to 425ºF

9. Bring a large pot of water to a boil. Reduce the heat. Use a slotted spoon to lower the bagels into the water. Boil as many as you are comfortable with boiling. Let them sit there for 1 minute, and them flip them over to boil for another minute. Extend the boiling times to 2 minutes each, if you’d prefer a chewier bagel .

10. While bagels are in boiling water, mix 1 tbsp agave nectar and 1 tbsp water in a small bowl.

11. Once all the bagels have boiled, brush each bagel with agave mixture then sprinkle with dried rosemary.

12. Transfer bagels to a lightly oiled baking sheet and bake for 20 minutes or until golden brown.

13. Remove from oven and devour.

January 9, 2019 is National Bagel Day, how are you celebrating?

Celebrate National Bagel Day with Free Bagels at Einstein Bros. Bagels

In celebration of National Bagel Day, Einstein Bros. Bagels is offering a free bagel and shmear with purchase to all guests on Saturday, February 9. This deal is part of the chain’s newly-launched “Power of the Bagel” campaign, which is shining light on the surprising amount of protein in bagels.

“National Bagel Day is the perfect time to celebrate how much protein bagels actually have,” says Registered Dietitian Kelly Springer, MS, RD, CDN. “We regularly see people looking for plant-based proteins that provide essential nutrients while still tasting delicious. With at least 9 grams of protein, Einstein Bros.’ bagels are a plant-based breakfast food that don’t compromise on taste.”

The power of Einstein Bros. bagels is real, averaging 10 grams of protein. While bagels may not be comparable in other nutrients, any one Einstein Bros. bagel contains as much or more protein than a large egg, three slices of turkey, two tablespoons of creamy peanut butter, or one cup of two percent milk.

The National Bagel Day offer from Einstein Bros. Bagels is available at participating locations, excluding license stores inside of colleges, airports, hotels and hospitals. Learn more about the power of the bagel by visiting www.powerofthebagel.com and www.einsteinbros.com.

Source: Einstein Bros. Bagels

Tuesday Brunch Happiness { Dutch Oven Pancake w/ Cranberry Orange Compote}

Today, I had the day off and took full advantage of it. I didn’t even get out of bed till 10am!! Yikes! Oh so lazy! It is very rare I get to sleep in so I didn’t feel that bad. I was in the mood for something really good to eat that I could sit down and enjoy. A Dutch Oven Pancake popped into my head. They are so quick and easy to make. Plus they are so cool to see bake. I still had cranberrys left, so I decided to use them as my topping. Add a little orange to it and your brunch becomes a party! Today’s party consisted of my daughter and I. Even though the recipe says serves 4, it really depends on how greedy the guest are. We were greedy and ate the whole thing. Just the two of us. It was so good though. I would keep that in mind when preparing this bit of brunch happiness. 


Dutch Oven Pancake w/ Cranberry Orange Compote

Serves 4


3 tbsp unsalted butter

4 eggs

1 cup flour

1 cup whole milk

1 tbsp sugar

1 tsp vanilla extract

Dash of salt

Powdered sugar for dusting

Cranberry Orange Compote

1 bag of fresh cranberries

Juice of 1 orange

1/4 cup brown sugar

1/4 tsp clove

1/4 tsp cinnamon 

1/8 tsp salt


Preheat 425

1.  Place butter in a cast iron skillet and put in oven until melted. 

2. Blend eggs in blender on high for 1 minute.

3. Add milk to eggs and blend for another 2 minutes.

4. Add sugar, flour, vanilla, and salt to blender and blend for a minute.

5. Remove skillet. Pour mixture into skillet over melted butter. Return skillet to oven. Bake for 15 minutes.

6.  For Cranbery Orange Compote, combine all ingredients in a medium pan and cook on medium until cranberrys start to pop. 

7. Remove pancake from oven. It will be beautiful and puffy. Put some of the cranberries in the middle and dust with powdered sugar.

8. Slice and dig in!!


{Restaurant Review}  Atlanta Breakfast Club

Last week, I stumbled upon a restaurant in downtown Atlanta called the Atlanta Breakfast Club.Previous reviews were positive, so I was excited to see what they had to offer. As I walked in, the decor reminded me of an old time diner. The menu was very appealing as well, serving breakfast all day. Breakfast is my most favorite meal of the day. I could it at anytime of the day. Today, I decided that I wanted breakfast for lunch. I ordered a stack of buttermilk pancakes, grits, scrambled eggs, chicken sausage, and a biscuit. Yum! The anticipation was killing me. Plus I was starving. After a reasonable wait the breakfast spread was presented to me. Everything looked delicious!


First, let me tell you about the pancakes. They were buttery, they were fluffy, and they melted in my mouth. I’ve had a lot of pancakes in my life time and they could be easily placed in my top 5. Yum!!! The grits and eggs were also very good and nicely seasoned. I really enjoyed the chicken sausage. It had a nice flavor with a hint of spice to it. I thoroughly enjoyed my meal. I can’t wait to come back and try the rest of the menu items. Next time you’re in downtown Atlanta visiting the Aquarium or The World of Coca Cola, stop by the Atlanta Breakfast Club for your yummy food fix.

Atlanta Breakfast Club
249 Ivan Allen Jr Blvd
Atlanta, GA 30313