Guacamole and Sweet Potato Fries


sweet potato fries + guacamole


1. Mash an avocado

2. Add greek yogurt and spices [garlic powder, sea salt, paprika, chili powder, cayenne pepper]

3. Garnish with onion

*Greek yogurt is optional, of course

Sweet potato fries:

1. Slice sweet potato & coat with oil + seasonings

2. Bake at 375 for 10 min, flip, 10 more min

sweet potato fries + guacamole


Easy vegan butter + grape jam

Dips & spreads

vegan butter

It’s too easy to make vegan butter.

All you need is a plant based milk, a non fragrant vegetable oil, coconut oil, lemon and salt.

All you do is blend, freeze, and enjoy!

I can’t believe I’m just learning about this now.

And I can’t get over how it melts… It really looks like the real thing!

ezekiel toast + vegan butter + grapejam

Also, I attempted to make grape jam today. The photo above is the jam before I allowed it to cool and set in the fridge; I couldn’t wait to try it!

It didn’t set like the strawberry jam did immediately, as expected, but after a couple of hours in the fridge…

I now have beautiful purple grape jam with chia seeds!

It’s ready to be enjoyed on some Ezekiel toast paired with freshly made vegan butter.

vegan toast and jam 

*** my vegan butter keeps separating when I put it back in the fridge, maybe this is what those soy lecithin granules are for but I don’t have those so all I did was mix it all up again and it actually made the butter more creamy and almost whipped-like!

Vegan Butter


¼ c soy milk

¾ c sunflower/olive/safflower oil

½ c coconut oil


Salt to taste

1. Blend everything

2. Pour into your mold of choice and freeze it for a couple hours

3. Refrigerator for a month or freezer for a year

Grape Jam


3 c grapes

⅓ c chia seeds

Sweetener (optional) – I didn’t use any


1. Place grapes in pan on medium heat

2. Mash the grapes with a potato masher while they’re heating up until there’s sufficient liquid to boil

3. Cook grapes for 10-15 minutes, stirring occasionally, enjoy the smell

4. Remove from heat, add chia seeds, refrigerate

Ready to use in an hour or two!
This recipe is inspired by @aspoonfulofnature who also inspired this post!