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Filtering by Category: Cookbook

Avocado Brownies

Hannah Fleming

Sounds healthy? Sounds kind of weird? Sounds…delicious? All three!

Avocado is a great base for rich, creamy dishes. It not only adds a moist texture, but is FULL of good fats and nutrients. Paired with some good quality dark chocolate, you won’t even miss the cholesterol and animal products!


  • 300g dark chocolate
  • 2 tbsp coconut oil
  • 2 Hass avocados
  • ½ cup sweetener (I used agave syrup)
  • 1 tsp vanilla extract
  • 3 eggs / egg replacers**
  • ½ cup unsweetened cocoa powder
  • 1/3 cup flour of choice
    ** I used Neat Egg egg replacer for the firm time, and love it! It’s a blend of ground chickpeas and chia seeds. Chia seeds + water works great as well!


Once you've gathered all of your ingredients, it's time to bake!


Blend avocados until creamy

Blend avocados until creamy

Prep Time: 30 Minutes:

1.     Preheat oven to 400° F

2.     Line or coat a 9 x 13 pan

3.     Blend avocados in a food processor / blender until smooth and set aside

4.     Melt dark chocolate and coconut oil together until smooth

** I used a glass bowl over simmer water

5.     Combine dark chocolate/ coconut oil mixture with the avocado, sweetener and vanilla until smooth

6.     Add egg replacers one at a time, combining thoroughly before adding the next.

7.     Stir in unsweetened cocoa powder and flour of choice until thoroughly combined.

8.     Pour batter into prepared pan and bake for 12-15 minutes

9.     Top with powdered sugar and enjoy!





These turned out rich, creamy and delicious. Bring these to a potluck, and no one would know they're dairy-free, egg-free, and made without any refined sugars! For added sweetness top with your favorite frosting or fresh berries!




Reference recipes:

Veggie Lover Chili

Hannah Fleming

Veggie Lover Vegan Chili

When it comes to chili I’m very indecisive with what veggies I want to use, so I end up using all of my favorites (or whatever is in the fridge)! I modified a recipe I found on one of my favorite sites, and got to chopping.


1 Zucchini
1 Yellow Squash
2 diced celery stalks
½ chopped onion
2 cups vegetable broth
1 can Sweet Corn drained and rinsed
1 can Kidney Beans drained and rinsed
1 can Blacked Beans drained and rinsed
2 cubed potatoes (I used 1 sweet, 1 yukon)
3 tablespoons Chili powder
1 tablespoon Cumin
2 tablespoons Paprika


 Total Prep Time: 20 Minutes

1.     Prep veggies:
      a. Cube: zucchini, squash and potatoes Slice, dice and chop all veggies. Rinse and drain beans and corn.
      b. Chop: onion.
      c. Drain and rinse: beans and corn
2.     Sautee onions in oil or water. I sautéed them right in the bottom of my 20 Qt pot.
3.     Once onions are sautéed, add in seasonings and stir thoroughly.
4.     Add in veggie broth, squash, zucchini, celery and potatoes.
5.     Cover and let simmer until the potatoes are softened, stirring occasionally.

Serve with your favorite tortilla chips or corn bread.

Some  other great additions: tomatoes, kale, spinach, fake meat, and topped with avocado or vegan cheese.

Let me know if you try it out, or have any suggestions for your favorite chili!

BBQ Chickpea Wrap

Hannah Fleming

BBQ Chickpea Wrap

After saving a large quantity of chickpeas from being thrown away during my brother's recent move, i've been looking for awesome new recipes. After attempting some oven roasted chickpeas that didn't turn out quit crispy enough, I went for something even simpler, a wrap. This recipe takes 10 minutes, and as little as 4 ingredients!

- 1 can drained chickpeas
- Your favorite BBQ Sauce
- Lettuce
- Tortilla

Additional Topping Ideas:
- Carrots
- Onions
- Hummus
1. Heat up 1/3 cup BBQ sauce and 1/4 cup water in sauce pan
2. Add in 1 can of drained chickpeas and let simmer. Add BBQ sauce to taste.
3. Load up wrap as desired and enjoy!

Ezekiel wraps are very crumbly, next time I will not be using them.

Ezekiel wraps are very crumbly, next time I will not be using them.

BUT, turned out delicious!

BUT, turned out delicious!

Protein Trail Cookies

Hannah Fleming

Oatmeal Raisin Chocolate Chip Trail Cookies

I've been baking for years. I always loved looking through my mom's cookbook, picking out a recipe and gathering all the ingredients. As I got older and began making healthy substitutions, I stopped following these recipes and started creating my own. I find that most days when I go to create something new, I prefer throwing together whatever I think will taste good and hope for the best. Most of the time this unconventional method yields pretty tasty results!

A few weeks ago some hikers offered us protein cookies mid-trail, and a lightbulb went off. Why had I never made these?! These have good protein, carbs, and a bit of chocolate!


  • 2.5 Cups Rolled Oats
  • 1/4 Cup Chocolate Pea Protein Powder
  • 1/3 Cup Dairy-Free Chocolate Chips
  • 1/3 Cup Raisins
  • Cinnamon to taste
  • Nutmeg to taste
  • 1/2 Tbsp. Baking Soda
  • 2 Tbsp. Unsweetened Vanilla Almond Milk
  • 1/4 Cup Agave Sweetener
  • 1/2 Cup Unsweetened Applesauce
  • 1 Ripe Banana Mashed


  • Preheat oven to 375 degrees Fahrenheit
  • Combine dry ingredients: Oats, Pea Protein Powder, Cinnamon, Nutmeg, Baking Soda
  • Blend Sweetener, Applesauce, Mashed Banana, Almond Milk and mix in with dry ingredients
  • Fold in Chocolate Chips and Raisins
  • Form into balls and place on lined baking sheet. Bake 11-13 minutes.

Zucchini Noodle Veggie Tacos

Hannah Fleming

My mom just sent me my Microplane Spiral Cutter, and I couldn't wait to try it out!

These tacos are quick, easy and delicious. They take less than 10 minutes to throw together, and are a perfect weeknight meal. The zucchini was a great addition to my standard veggie tacos, and added extra crunch and nutrients.

Prep Time: 10 Minutes | Serves: 1


  • 1/2 medium spiralized zucchini
  • 1 Cup shredded romaine
  • 1/4 cup black beans
  • 1/4 cup corn
  • 1/4 avocado
  • 1/2 lime
  • Onion to taste
  • 2 warmed taco shells




I start with the heavy beans and corn, layer on the romaine and zucchini, and top with avocado and some freshly squeezed limes.

Great served alone, with rice, or after a not-so-healthy appetizer of chips and salsa (my personal favorite).


Camp Meal 3: Oats and Coffee

Hannah Fleming

Quick and easy meals was the name of the game this weekend, and breakfast was no exception. When you want something warm on a cold morning, nothing is quicker and more satisfying than oatmeal and coffee!  

This was my first time trying Trader Joe's Pour Over Coffee Brewer, and it worked perfect for camping!

1. Boil 10-12 oz. of water using my awesome  Tea Kettle 
2. Followed directions on packet: initially filled to the "mild" line, but it ended up going down to the "strong" line.
3. Wait 8 minutes, pour, add your favorite creamer and enjoy!



1. Using either quick or rolled oats, boil water at a 1:2 oats:water ratio. 
2. Once water is boiling, add oats and stir periodically for 10 minutes or until oatmeal is fully cooked.
3. Don't forget your favorite fruit and cinnamon to add in  for a perfect breakfast! 

Camp Meal 2: Veggie Burrito Bowls

Hannah Fleming

Taking the time to cook a meal over the fire while camping is great, but sometimes it's nice to try some pre-packaged meals. When camping without access to a dump station, water, or any kind of washroom, pre-packaged is the way to go. 

For dinner we picked up the AlpineAire Foods Veggie Burrito Bowl and Mountain House Roasted Vegetable Blend from REI. The Veggie Burrito Bowl only contained rice, beans and corn, so the added vegetables was necessary. You could also easily add onto this meal with a bed of romaine, salsa, or tortilla chips!

All you need to cook this is: water, a heat source (single burner in our case) and a pot. After added the boiling water to each packet, stirring, and leaving for a few minutes, we had a satisfying meal that served three.

Trader Joe's Pumpkin Bar - Plant Based

Hannah Fleming

Since moving to California, I have become a loyal Trader Joe’s shopper. And when they give away free Pumpkin Bar Mix (because it’s out of season) I won’t say no. With a few swaps, these became a fiber-rich, some-what healthy, bar/muffin. I promise you will not miss the butter and oil!


  • 1 Box Trader Joe's Pumpkin Bar Baking Mix

  • 2 flax seed "eggs" (mix 1:3 ground flax:water ratio)

  • 4 oz. unsweetened applesauce

  • 1-1.5 cups shredded carrots



1. Preheat oven to 350
2. Blend ingredients
3. Bread: distribute evenly into a 8'' x 8'' pan
    Muffins: distribute evenly into muffin tins

4. Bake 25-30 minutes

Plant Based 7-Layer Dip!

Hannah Fleming

This Super Bowl Sunday I wanted to try a healthier version of a snack table classic that everyone would enjoy. The traditionally fat and cholesterol loaded dip becomes something you won't want to avoid with a few simple swap-outs. While all the ingredients could be created from scratch, I made this batch from pre-made items.

Layer 7: Trader Joe's Sweet Corn and Chile Tomato-Less Salsa

Layer 6: Chopped romaine

Layer 5: Heidi Ho's Delicious Plant Based Cheese: "Spicy!"

Layer 4: Chopped romaine

Layer 3: Trader Joe's Guacamole

Layer 2: Chopped romaine

Layer 1: Trader Joe's Traditional Style Fat-Free Refried Beans

As someone who loves to cook, but became self conscious about my pot-luck style contributions, this dip gave me a serious confidence boost! It was loved by all, and no one was missing the shredded cheese and sour cream! 

Finished within 10 minutes!

Finished within 10 minutes!

On-the-Go Snacks

Hannah Fleming

When you’re on-the-go and living a healthy active lifestyle, having go to favorite snacks are a must. Here are a few of mine that you can almost always find stashed in my purse, car or gym bag!

Some of my favorites!

Some of my favorites!

1.     Fresh and dried fruit: Fresh is always better the number one choice, and usually will be an apple, banana or dates. However, my go-to dried fruit is Trader Joe’s “Just Mango Slices”. I usually bring these on hikes as my own plant based “Jerky”.

2.     Bars: while I’m not proud of it, I don’t make NEARLY as many homemade granola bars as I used to and picking up some bars on-the-go is extremely convenient. 

a.     High Activity: Luna Bars, Lara Bars Clif Bars and Clif Builder Bars. These extra calories, Carbs and Protein are definitely needed.

b.      Low Activity: Lara Bars, Clif Kid’s Bar, Trader Joe’s Just Fruit bars, local natural bars. 

3.     Coconut Water: after a hike, or a long day of being in the sun, I look to Coconut Water (regular, not flavored), to re-hydrate!

4.     GORP : Good ol’ raisins and peanuts, AKA trail mix!

5.     Pretzels/Chex Mix:  definitely not the healthiest option, BUT sometimes after a long day of hiking (and sweating away all your salt) you want something crunchy and salty!


Comment below some of your favorites!

DIY Eazzy-Peazzy Pizza

Hannah Fleming

Pizza gets a stigma for being extremely unhealthy, that you have to give up when going plant based, but you don't!  DIY pizza is something you can whip up quickly after work, or invite some friends over and make a night of it!

Base Ingredients:
- Tortilla flats
- Tomato sauce
- ANY topping you want

Topping Ideas: onion, broccoli, spinach, carrots, beans, avocado, mushroom, tomatoes
-cheese (vegan or dairy)
-meat or meat substitute

1. Preheat oven to 375
2. Top pizza and place on cookie sheet (don't use aluminum foil as shown in the picture!)
3. Bake 10-12 minutes until crust is golden or cheese is melty
4. ENJOY! 


Green Smoothie Bowl

Hannah Fleming

This perfect green smoothie bowl is packed full of nutrients, without tasting like you're drinking a handful of spinach!

Layer in blender:
- 2 cups spinach
- 8 oz. Coconut Water
-1 cup fresh papaya
- 1/2 cup fresh pineapple
-1 frozen banana

Top with my 'Must Make Muesli' and Enjoy!!



Camp Meal 1: LAZY Grilled Veggies

Hannah Fleming


Frozen mixed vegetables are a game changer when it comes to preparing dinner quick and easy, with the least amount of dirty dishes. Regardless of what type of camp gear you have, veggies are easy to make, provide nutrients needed to refuel your body, and can be used as either the main dish or a side. We had this plant based meal after black bean soup, and were completely satisfied!

- Frozen mixed vegetables (I used Asian Stir-Fry)
-Two cubed sweet potatoes
-Seasoning of choice

  1. Separately wrap cubed sweet potatoes and mixed vegetables in aluminum foil. Using a metal bowl covered with aluminum foil works as well. 
  2. Place sweet potatoes on rack over fire. If your fire doesn't have a rack, you can place them in the coals. 
  3. After 20 minutes add mixed vegetables to fire.
  4. If you have a burner: Remove sweet potatoes and vegetables from fire, add seasoning of choice, and finish sautéing on a skillet over the burner.
    If you do not have a burner: Remove sweet potatoes and vegetables from fire, add seasoning of choice, and return to fire until finished cooking.


[Healthier] Marshmallow-Free Rice Krispies

Hannah Fleming

Growing up Rice Krispie Treats were always a QUICK & EASY dessert, that I LOVE. This is a plant-based spin on a true fall classic.

 4 Cups Puffed Rice Cereal
  2/3 Cup Brown Rice Syrup
  1/4 Cup Coconut Oil
  Dash of Salt
  1 Tbs. of Vanilla
  Food Coloring

 Next time I will add in nut butter, and possibly some chocolate chips!

Strawberry-Banana "Nicecream"

Hannah Fleming

Banana "nicecream" is all over the internet, and for a darn good reason, it's delicious.

You can create these ice creams just as you would any smoothie, but the key is to use frozen fruit, and as little liquid as possible.

Base: Bananas make the perfect base because of the creamy, amazing whipped texture they have once blended. Add in any additional fruits or flavorings such as cocoa or vanilla.

Toppings: Once you have the base add any toppings you please. I prefer granola, more fruit, or sometimes cocoa nibs/chocolate chips!

Side note: I eat banana ice cream for breakfast, lunch, dinner or anything in between. 


Five Ingredient Fiesta Bowl

Hannah Fleming

This 'Fiesta' mix can be used as a quick dip, or works great on a bed of lettuce.
Ingredient List:
15 Oz. Can of Black Beans
15 Oz. Can Corn
1/4 Cup Chopped Onion of choice
1/3 Cup Diced Tomatoes of choice
Cayenne Pepper

Step 1:
Rinse black beans and corn.
Chop onions and tomatoes.

Step 2:
Mix ingredients together.
Add cayenne pepper to taste.

BBB Pancakes

Hannah Fleming

Blueberry-Banana Buckwheat Pancakes.
As a special Sunday morning treat, I made my mom and I these awesome pancakes.
The ingredients are simple, clean, and make you feel great! I like mine a little thicker and gooey, with tons of blueberries.

This made 8 pancakes:
1 cup buckwheat pancake & waffle mix
2 tbsp chia seeds soaked in 1/3 cup of water
1 ripe banana
fresh blueberries to taste

Make sure the banana is nice and spotted

Make sure the banana is nice and spotted

Stir ingredients thoroughly. Add water or almond milk until desired consistency.

Stir ingredients thoroughly. Add water or almond milk until desired consistency.


Hannah Fleming

Oats play a pretty big role in my diet. Whether it's hot oatmeal, granola, overnight oats or throwing them in my smoothies, I eat oats almost every day. This is a new combination I finally tried, and i'm hooked. I started with a small batch, to make sure I liked the ratios. 

So if you want to mix up your oatmeal routine, definitely give this a try!

Ingredients for a single serving:
Base:                             Add-ins:
2 Medjool Dates           Coconut Flakes
1/3 Cup rolled oats       Cinnamon

Blend the base and flavorings either in a blender or food processor. Sticky clumps should form, almost the consistency of cookie dough. I served mine with almond milk and topped with bananas.