Food For Thought | Raw Vegan Chocolate Frosting or Pudding

I recently bought a Gluten-Free Vanilla Cupcake mix but realized that I didn’t have any frosting. Most frosting’s are full of artificial sugars and just plain old nasty ingredients that I am not too fond of putting in my body. I wanted to see if I could come up with my own frosting recipe using ingredients from my fridge. I decided to throw a few ingredients together and see how it worked out. I love that this frosting is completely raw and contains Avocados which are a very healthy and filling fat. This frosting is delicious. The consistency is very thick and creamy and could definitely be eaten on it’s own as a pudding!

IMG_1288 copy

IMG_1290 copy

IMG_1286 copy

IMG_1292 copy


2 large avocados, pitted and scoop out flesh from peel
6 tbsp raw cacao or cocoa powder
1/3 cup agave syrup (or use pitted dates for a thicker consistency which would be great for pudding)
1 tsp vanilla extract
Dash sea salt
Dash cinnamon (optional)

Mix ingredients in a food processor, high speed blender or hand-held blender. Ice cupcakes and/or cake or eat as a pudding! Yum.

IMG_1329 copy

IMG_1328 copy

I used this recipe to frost my gluten free vanilla cupcakes but am saving the left over mix to eat as a pudding for dessert :)

If you try out this recipe please let me know what you think!



Find Me On…


*All of my reviews are based on my own personal experiences with the brand/products. I am never paid to give my honest opinions and will only recommend products that I love and use myself! All Photographs are (C) Britanie Faith unless stated otherwise.*

Food For Thought | The Green Goodness Omelet

I came up with this recipe one morning when I was feeling extra creative and  tired of making the typical Spinach Omelet.  I was inspired to blend everything together to create more of a souffle type omelet. I invented  what I have coined  the “Green Goodness Omelet” because it is  packed with the antioxidants lutien and zeaxantin (great for protecting and strengthening our eyes), as well as protein and iron! Don’t let the green color fool you, it’s delicious! And oh so healthy.

What You Will Need:

Spinach (preferably organic)

Two large Eggs (also preferably organic and cage free)

Dairy-Free Daiya Cheddar Cheeze (or any cheese of your preference!)

Blender or Vitamix!

What To Do:

1.) Put a cup  (give or take) of Spinach into Vitamix (or blender), add two eggs and however much cheese you prefer (I like just a little chunk!)

2 ) Blend everything until it turns to liquid.

3.) Empty contents from Vitamix into a greased (I prefer a spray of coconut oil) large skillet or wok .

4.) Cook on low to medium heat until the omelet starts to get stiff enough to where you can flip it over

5.) remove from heat, let sit for a minute and then enjoy your green and protein filled meal!

Remember that looks can be deceiving… This will get your morning off to great start. I promise, it’s delicious!



Food For Thought | Roasted Butternut Squash, Japanese Sweet Potato and Carrot Soup.

I came up with this recipe on my own as I was really craving a squash soup but most of the recipes I found contained things like onion and garlic which unfortunately I have a very hard time digesting. A lot of the soups also contained a milk type ingredient and I really just wanted something very simple and yet delicious and filling. I came up with this simple recipe which only contains three ingredients and is really comforting and yummy! Perfect for Fall, for anyone who likes soup and also great for anyone with digestive issues as it’s really easy to digest and contains such simple ingredients. Enjoy!

What you will need for this recipe:

  • 1 Butternut Squash
  • 1 Japanese Sweet Potato
  • 3 Carrots

What to do:

  • Preheat the oven to 400 and cut up the butternut squash and the sweet potato and put them on an oiled baking sheet. Bake for 45 mins to an hour or when the squash and sweet potato are soft. (roasting brings out the sweetness of the vegetables so you don’t want to burn them)
  • While you are waiting for the squash and sweet potato to bake, start cutting up the three carrots. put them in a frying pan with a little grapeseed oil. cook on low heat.
  • Once you feel that the carrots are soft enough to stick a fork through, transfer them to a large pot filled with two liters of water. Bring the carrots and water to a boil.
  • When you feel the squash and sweet potatoes are done, transfer them into the boiling pot and let simmer.
  • Put all ingredients in a vita-mix or other blender and blend really well.
  • When soup is cool, add half a teaspoon of ground nutmeg, add salt and pepper to taste!

Let me know if you try this recipe out and what you think! I have been having it for lunch every day and I love it!




Get every new post delivered to your Inbox.

Join 6,337 other followers

%d bloggers like this: