Raw Snickerdoodles


Craving a bit of something sweet? Well then look no further! These Raw Snickerdoodles are absolutely divine and will hit the spot just right. They can be made in less than 5 minutes and are vegan/gluten free! Hope you enjoy them as much as I do. Warning- it’s hard to just have one!

Raw Vegan Snickerdoodles


  • 1 cup gluten free rolled oats
  • 1 cup almonds
  • 1 tsp vanilla bean or extract
  • 2 tsp cinnamon
  • 9 medjool dates
  • 1/4 cup + 1 T water


  • In the food processor, grind up the oats and almonds.
  • Then add in the rest of the ingredients until a dough starts to form.
  • Roll into balls and then flatten them with your palm.



Hearty Minestrone Soup


It sure is getting cold in Melbourne!! Winter has most definitely arrived, to say the least. And when it’s cold outside, all I feel like eating is a wintry soup to warm me up. Last night I whipped up a minestrone soup- it’s easy, healthy, comforting, and a perfect winter meal.

Minestrone is an Italian soup that usually includes vegetables, pasta, beans, and sometimes meat. I omit the meat and pasta, as I don’t include these foods in my diet. You can really add whatever vegetables you want- I included carrots, celery, zucchini, tomatoes, and green beans. I also used cannellini beans, which are a white bean. I garnished the final product with some rosemary from our garden.

I always make a big pot of this easy minestrone soup because I never get sick of it. I could eat it for lunch and dinner all week long, and I usually do. It is a great recipe to have on hand durning the cold winter  months.


Alaina’s Hearty Minestrone Soup (Serves about 8-10)


  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 5 cloves garlic, minced
  • 1 carrot, peeled and diced
  • 1 celery stalk, diced
  • 1 zucchini, diced
  • 1 potato, diced
  • 1 cup fresh green beans
  • 1 cup spinach
  • 2 (14 ounce) cans diced tomatoes
  • 4 cups vegetable broth
  • 2 cups water
  • 1 (14 ounce) can cannellini beans, rinsed and drained
  • 1/2 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper, to taste


1. Heat olive oil in a large stockpot. Add onion, garlic, carrot, potato, and celery. Cook for about 5 minutes, or until lightly browned. Add in zucchini, green beans, spinach, and diced tomatoes. Stir in vegetable broth and water. Add beans, oregano, and basil. Simmer until vegetables and macaroni are tender-about 40-45 minutes.

2. Season soup with salt and pepper and serve warm. Garnish with whatever herbs you desire!