Maple Almond Butter Overnight Oats

Lately, I’ve been making a ton of overnight because it’s been too cold to make smoothies. I find the warmth comforting on cold mornings and they are very tasty and easy! I’ve been playing with various ingredients, but this one is definitely a winner! They are filling, and I love the nutty banana maple flavor with a touch of cinnamon.

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Maple Almond Butter Overnight Oats

  • Servings: 4 oz
  • Difficulty: easy
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These Maple Almond Butter Overnight Oats have a nutty banana maple flavor with a touch of cinnamon. They are naturally gluten-free, vegan and gluten-free.

Credit: My Real Dish



  1. Mash one banana.
  2. Add gluten-free quick oats to a 4 oz jar.
  3. Add almond milk, chia seeds, cinnamon, almond butter, and maple syrup in the jar.
  4. Stir well, add mashed banana, and stir again.
  5. Put the lid on and put the jar in the refrigerator overnight.
  6. Heat them for 50 seconds in the microwave in the morning or serve them cold. I prefer them warm.
  7. Serve with a fruit, nuts, or muesli on top.

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Dulce de Leche Chocolate Coconut Cheesecake (vegan and gluten-free)

In my post Top 15 Vegan and Gluten-Free Foods 2018, I mentioned how much I love Bobo Bars, and they sent me some! Isn’t that great?! So I used four Chocolate Almond Butter Filled Bob Bars as an inspiration for this Caramel and Chocolate Cheesecake. It made a superb three ingredient crust! The chocolate cheesecake layer at the top goes well with the Chocolate Almond Butter Filled Bob Bar Crust.

The bottom dulce de leche layer is one of my favorite flavors, but people here in the USA don’t seem to know what it is – it’s almost like a thick sweet caramel. I’ve used this homemade Vegan Dulce De Leche recipe for many of my desserts. My most recent parent win is that my eight-year-old daughter can make it now! It’s awesome! She loves to cook and help and feels even more empowered when she does it by herself. I might enjoy the help a little too much because I made three dulce de leche desserts in two weeks!


caramel and chocolate Cheesecake

Caramel and Vegan Cheesecake

  • Servings: ~20
  • Difficulty: easy
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This vegan gluten-free coconut cheesecake has a dulce de leche and chocolate layer, and features a three-ingredient Chocolate Almond Butter Crust made of Bobo Bars.

Credit: My Real Dish

Tips: (1) Do not over-cook the dulce de leche. (2) You want to make the dulce de leche cheesecake layer while the dulce de leche is still warm before it firms.


Chocolate Almond Butter Crust

Dulce de Leche Layer

  • 1 1/2 cup cashews (soaked overnight)
  • 1 can of coconut milk or cream refrigerated overnight (I used an entire can of Let’s Do Organic! But, if you use Thai Kitchen, use the hard part only + 2 tablespoons of the coconut milk)
  • ½ cup date sugar
  • ½ cup dulce de leche
  • ½ cup coconut oil softened or melted
  • 1 cup unsweetened shredded coconut (I used Let’s Do Organic Shredded, Unsweetened Coconut)

Chocolate Layer

  • 1 1/2 cup cashews (soaked overnight)
  • 1 can of coconut milk or cream refrigerated overnight (I used an entire can of Let’s Do Organic! But, if you use Thai Kitchen, use the hard part only + 2 tablespoons of the coconut milk)
  • ½ cup date sugar
  • ½ cup coconut oil softened or melted
  • 1 cup shredded coconut
  • 1 cup cacao

Optional Toppings:

  • 1 Bobo’s Bites Original (as a crumble topping)
  • Non-dairy Whip Topping (you can make it from scratch with 1 can of coconut cream (hard part only) and 1/4 cup powdered sugar or xylitol powdered sugar).


  1. Prepare Vegan Dulce De Leche or use a store-bought vegan caramel or dulce de leche.
  2. Heat oven to 350.
  3. Prepare crust. Put Chocolate Almond Butter Filled Bob Bars and coconut oil in food processor and purée until smooth.
  4. Put the crust mixture in 10-inch spring-form pan.
  5. Cook for 10 minutes, set aside to cool.
  6. Put all of the ingredients for the dulce de leche layer in your Vitamix or high-powered blender, and purée until smooth. Place on top of the crust. Make sure to put some dulce de leche aside for decorating.
  7. Put all of the ingredients for the chocolate layer in your Vitamix, and purée until smooth. Spread on top of the dulce de leche layer.
  8. Refrigerate for 3 hours.
  9. Decorate the top with dulce de leche after refrigerated.
  10. Serve with crumbled bobo bar, whipped topping, and dulce de leche.


Vegan Cole Slaw

This recipe is an easy traditional Vegan Cole Slaw. I made it for my son’s birthday party, family parties, and brought it to the Super Bowl Party tonight. Of course, I’m lazy and bought a bag of Cole Slaw today, I decided to go to yoga instead of making my own. However, if you decide you want to make your own cabbage, you can process 1 cabbages and 2 carrots in a food processor. Sometimes I finely chop a zucchini that I stir in after, but my husband is not a fan so I have to hide it in tiny pieces!


Vegan Cole Slaw

  • Servings: ~7
  • Difficulty: easy
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This easy Vegan Cole Slaw tastes like traditional cole slaw with a hint of mustard. It’s naturally gluten-free.

Credit: My Real Dish


  • 1 – 14 oz bag of Cole Slaw. (I used one with cabbage and carrots).
  • 3/4 cup vegan mayo (I used the Trader Joe’s brand)
  • 1 1/2 tablespoon apple cider vinegar ( I used Bragg Organic)
  • 1 1/2 tablespoons mustard (dijon also works)
  • 1 1/2 tablespoons Xylitol (Sweeten to your preference. I bought the XyloBurst Brand made from birch sugar at
  • pepper to taste
  • salt to taste (I used 4 dashes)
  • Optional: Cayenne (I used 2 dashes of Red Pepper)


  1. In a liquid measuring cup, measure the vegan mayo, and then add the apple cider vinegar, mustard, and xylitol.
  2. Stir and mix 1/3 of the mixture blending throughout the cabbage at a time, in order to evenly distribute.
  3. Then add the cayenne (optional) and salt and peppered to taste.


Peach Mango Rice with Chipotle Lime

Tacos are a staple in our house. I once read about a lady who went on a taco diet – I could easily do it. Every taco needs some rice, and this Peach Mango Rice with Chipotle Lime is tasty with any taco or taco bowl, and sometimes I add a cup of canned black beans and have a complete meal!

This Chipotle Lime Rub from Wildtree is my favorite spice. I’ve been putting it on everything from tacos to butternut squash. This is the fourth dish in my Wildtree Chipotle Lime Rub Series, you can find the other dishes here: Chipotle Lime Chickpea Salad and Southwestern Chopped Ranch Salad. and Chipotle Lime Roasted Sweet Potato Salad.


chipotle lime peach mango rice

Peach Mango Rice with Chipotle Lime

  • Servings: ~8
  • Difficulty: easy
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This flavorful peach mango rice chipotle lime is a perfect side-dish for tacos or can be eaten as a main dish with black beans. It features Wildtree chipotle lime seasoning.

Credit: My Real Dish

Tips: you can use frozen or fresh mango, if you use frozen just sauté them a little longer with the bell peppers, for approximately 4 minutes.


  • 2 ¼ teaspoon Wildtree Chipotle Lime Rub (You can buy it here.)
  • ½ red onion
  • 1 mango (~1 ⅓ cup chopped mango)
  • ½ peach (½ cup chopped peaches)
  • 1 red bell pepper
  • 1 green bell pepper
  • 2 tablespoons olive oil
  • ½ cup cherry tomatoes (sliced in half)
  • 2 cups rice


  1. Prepare rice per instructions.
  2. Chop red onion, mangos, peaches, bell peppers, and slice cherry tomatoes.
  3. Heat olive oil in medium skillet.
  4. Sauté onion and bell peppers over medium heat for 6 minutes until slightly tender.
  5. Add mango, peaches, and tomatoes and sauté for 2 more minutes if fresh (see tips about frozen fruit)
  6. Stir in cooked rice, chipotle lime seasoning and serve.




Chipotle Lime Roasted Sweet Potato Salad

One of my favorite ways to meal prep is to roast veggies. I love to make tons and then use them for salads, quinoa bowls, and even pasta dishes. Typically, I post a salad a day on Instagram and Facebook, so if you are a salad fan, then follow me there. This particular salad is so tasty that I had to post it here. Plus, it goes along with my recent Chipotle Lime Rub / Wildtree series. My other salads using this Chipotle Lime Rub are here: Chipotle Lime Chickpea Salad and Southwestern Chopped Ranch Salad.


chipotle lime sweet potato salad

Chipotle Lime Roasted Sweet Potato Salad

  • Servings: ~2 large salads
  • Difficulty: easy
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This Chipotle Lime Roasted Sweet Potato Salad Recipe is a quick healthy side dish or a complete meal! It's inspired by Wildtree Chipotle Lime Rub and Sweet Onion Dressing that adds a tangy-sweet twist to the salad. This easy to make salad is vegan and naturally gluten-free.

Credit: My Real Dish

Tips: (1) Makes 2 large salads or several side-salads. (2) In order to get sweet potatoes roasted and caramelized, don’t use too much oil and roast them in a hot oven! (3) You can buy the Wildtree Chipotle Lime Rub and the Sweet Onion Dressing here.


  • 2 sweet potatoes
  • 1 1/2 tablespoons olive oil
  • 1 teaspoon Chipotle Lime Rub
  • 5 oz lettuce (I used a Baby Spinach and Baby Butter Lettuce Blend by Earthbound Farm)
  • 1/2 cup edamame, shelled and steamed
  • 1/2 cup cherry tomatoes, sliced in half
  • 1/2 cup corn, steamed
  • 1 avocado
  • ~4 tablespoons Wildtree Sweet Onion Dressing


  1. Heat oven to 425.
  2. Peel and cut sweet potato into chunks; I made 1.5cm” thick slices.
  3. Place sweet potatoes in a bowl, drizzle over olive oil, sprinkle with salt and pepper, and Chipotle Lime Rub, toss well to coat, and pour onto a baking tray or cookie sheet.
  4. Roast them for 10 minutes, then flip them and roast them for another 15 minutes or until golden.
  5. While they are roasting, cook the frozen corn, or edamame. Boil water and add frozen corn and edamame to a steam basket, and cook for 5 minutes. Remove and set aside.
  6. Slice tomatoes.
  7. When sweet potatoes are ready, combine ingredients into a large salad bowl, add Wildtree Sweet Onion Dressing, and serve.

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Maple-Glazed Carrot Salad

Sometimes some of my favorite recipes come from trying to find ways to use jumbo bags of carrots from Costco! This salad is one of those recipes. It’s Sunday so I’m not working; I made a stew and had some carrots leftover. My son likes maple-glazed carrots, so I made him some for lunch and then I looked at my salad bowl. Why not add them to my salad?! It was a good experiment.

I’ve talked before about my husband’s limited vegetable preferences. He, of course, is not a carrot lover, but if they are coated in a little maple syrup – that is a different story! However, since he’s not a vegetarian, he added 4 gluten-free chicken nuggets to it, and he ate a huge bowl. I am just happy that he ate his carrots!



  • Servings: ~2 large salads
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Credit: My Real Dish

Tip: (1) I didn’t have any fresh lemon when I was making this dressing. So I used Young Living Lemon Vitality Essential Oil. You can use this for so many things, not use cooking. I talk about using essential oils in cooking here. You can purchase the lemon essential oil here. Or, feel free to substitute 1 tablespoon of lemon juice instead. (2) This salad only requires 2- 3 tablespoons of dressing, so you will obviously have remaining dressing. But I stored it in the fridge and have been using it on so many different salads. (3) It serves two large salads as a full meal, or you will have 4 – 5 side salads.



  • 1/2 cup sliced almonds
  • 1 cup dried cranberries
  • 2 avocados
  • 2 heads romaine lettuce, chopped (~10 cups lettuce)
  • 3 cups chopped carrots
  • 2 tablespoons maple syrup
  • 1 tablespoon vegan butter
  • pepper to taste

Maple-Lemon Balsamic Vinaigrette Dressing

  • 1 1/4 cup olive oil
  • 1 tablespoon maple syrup
  • 5 drops Young Living Lemon Essential Oil  (or you can add 1 tablespoon of lemon juice)
  • 1/16 teaspoon Redmond Real Salt


  1. First, prepare the carrots. Chop 3 cups of carrots.
  2. Heat 1 tablespoon vegan butter in a skillet over medium-high heat.
  3. Add carrots, 2 tablespoons of maple syrup and sauté continuously (~8 minutes until they are slightly tender).
  4. While carrots are cooking, chop lettuce and prepare the salad dressing.
  5. Chop the lettuce and serve with warmed cooked carrots, along with all the salad ingredients in a large bowl and toss. Serve with the Maple-Lemon Balsamic Vinaigrette Dressing!




Spaghetti Squash Alfredo (Vegan, Gluten-free)

This recipe is inspired by an amazing spaghetti squash lunch that I had at Café Gratitude in Kansas City. I kept wishing the restaurant was closer!! Afterward, I realized that I haven’t had spaghetti squash for a while. Now I’m obsessed with experimenting with it as a gluten-free noodle alternative! It goes very well with a spaghetti sauce!

However, one item to check off my dairy-free checklist list has been a vegan alfredo sauce. I have been working for several years to create the perfect combination of lemon and nutritional yeast! YAHOOOOOOOOOOO!!!!!!!!!!!!! I have created it!


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Spaghetti Squash Alfredo

  • Servings: ~6
  • Difficulty: easy
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Creamy delicious vegan alfredo sauce served over spaghetti squash with sautéed vegetables.

Credit: My Real Dish


Sautéed Veggies

  • ½ teaspoon real salt
  • 2 small zucchini
  • 1 onion
  • 1 red bell pepper
  • 3 tablespoons olive oil
  • 1 can diced tomatoes (15 oz)
  • 2 tablespoons veggie stock (GF)
  • 1 spaghetti squash
  • Pepper to taste
  • 2 tablespoons olive oil

Vegan Alfredo Sauce

  • 1 cup unsalted cashews (soaked for at least 4 hours)
  • 1 cup gluten-free vegetable stock
  • 2 teaspoons minced garlic
  • 2 tablespoons lemon juice
  • ¼ teaspoon Redmond Real Salt
  • 2 tablespoons nutritional yeast

Roasted Eggplant (optional)


  1. Heat oven to 400.
  2. Prepare your spaghetti squash first. Slice squash in half, scoop out seeds (I use an ice cream scooper, place squash insides down into a roasting pan, add a little water (~1/2 inch) to the roasting pan, and cook squash for 30 – 45 minutes until it is tender when pricked with a fork. Begin prepping the rest of the meal while the squash cooks.
  3. Optional: Prepare eggplant. Slice eggplant into 1/2 inch slices and place on a cookie sheet. Sprinkle with real salt and pepper. Spread 1 teaspoon of minced garlic over the eggplant. Brush 3 tablespoons of olive oil over the eggplant slices. Bake for 15-20 minutes in the 400-degree oven or until tender.
  4. Prepare vegan alfredo sauce in the Vitamix or high powered-blender. Add soaked cashews, veggie stock, minced garlic, lemon juice, real salt and nutritional yeast and purée until smooth. Set aside.
  5. Prepare sautéed vegetables. Slice the zucchini, mince the onion and chop the red bell pepper. Heat 2 tablespoons olive oil in large saucepan over medium heat. Sauté vegetables over medium heat until almost tender, approximately 5 minutes.
  6. Scoop spaghetti sauce from the shells, using forks to shred the squash into thin noodle-like strands. Add squash to the to the sautéed vegetables along with cashew alfredo sauce, 2 tablespoons vegetable stock, and 1 can diced tomatoes. Sauté for 2 minutes until fully combined.
  7. Plate the squash with eggplant served on top, and salt and pepper to taste.

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