Dreams in Food and Apple Cinnamon Banana Muffins

Last night I dreamt that I was throwing myself to the floor in a fit of hunger. I’m taking this as a sign that I need to start cooking again. Or perhaps I need to stop skipping dinner. In any case, after getting over the initial disorientation from my dream, I decided to bake some muffins for breakfast. I adapted a recipe I found on food.com


  • I cup chunky apple sauce 
  • 1/2 cup organic cane sugar
  • 1 tsp vanilla
  • 1 cup whole wheat flour
  • 2 tsps baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1 banana, thinly sliced

Combine Dry Ingredients

  • Sift flour, baking powder, baking soda, and cinnamon in a large bowl

Combine Wet Ingredients

  • Mix apple sauce, sugar, and vanilla in a small bowl
  • Add wet mixture to dry ingredients and mix well until it is a dough-like consistency
  • Add banana slices and fold into mixture

Spoon into Muffin Pan & Bake!

  • I found using an ice cream scooper to spoon the dough in works best
  • Bake at 350 for 30 minutes or until the tops are golden brown
  • Makes 6 muffins

Let them cool, drizzle with some agave nectar and serve!

apple cinnamon banana muffin

apple cinnamon banana muffin


Creamy Mac and “Cheese”

I had been craving macaroni and cheese for a while, and this stuff definitely hit the spot. I found the recipe on a blog called Delectably FreeThe blog has a lot of amazing vegan and gluten free recipes. This recipe is extremely easy to make, it just takes a bit of time and you’ll need a slow cooker. I will most definitely be recreating this for holiday potlucks.


  • 1 bag of gluten-free pasta (I used rice pasta) (8 oz.)
  • 1 head of broccoli (I used frozen broccoli, but I’m sure fresh would have been better)
  • 2/3 cup nutritional yeast
  • 2 tbsps sesame tahini
  • 1/2 cup vegan cream cheese
  • 1 cup unsweetened soy milk
  • 3 tbsps Earth Balance
  • 1 1/2 tsps salt
  • 1/2 tsp red pepper (you can omit this if you prefer your mac and cheese without a kick to it)
  • 1 tsp dry mustard powder
  • 1/4 tsp turmeric
  • 2 cups water (divided)

Mix it up

  • Add 1 1/2 cups of water to slow cooker
  • Combine all other ingredients except pasta in slow cooker
  • If using frozen, precooked broccoli do not add that yet!
  • Mix well and set cooker to a low setting
  • Allow ingredients to melt, stirring every so often
  • Leave on low setting for 1 hour

Add the pasta

  • Add the pasta and broccoli (if frozen, precooked) to the cheesy mixture
  • Add 1/2 cup water
  • Turn cooker to high setting and allow pasta to cook for 30 minutes
  • Test pasta frequently for doneness
  • Turn cooker off, but keep covered to keep warm when pasta is desired consistency


  • Your mac and cheese is ready to eat!
  • You can keep some vegan breadcrumbs on the side to top it off if you want