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DIY Exfoliating Matcha Face Mask

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DIY Exfoliating Matcha Face Mask!

This DIY Exfoliating Matcha Face Mask is quick and easy to make and leaves your skin feeling super smooth, soft, and glowing. Each ingredient has many benefits for your skin and contributes to the overall effect of this face mask.

  • Coconut Oil – Coconut oil is antibacterial, antifungal, and hydrating. It helps lock in moisture and leaves your skin feeling super smooth. The antibacterial and antifungal properties can help with acne.
  • Sugar – Sugar is a natural hydrant. It draws moisture from the environment into your skin. It is also an exfoliant which helps remove dead skin and leaves your skin glowing.
  • Matcha Green Tea – Matcha is packed with antioxidants and anti-inflammatory properties. This helps to treat redness. It also helps shrink pores and the antioxidants help with brightening your skin.
  • Oat Flour – Oats are very hydrating and help to soothe inflamed skin. They are very healing on your skin and help with blackheads. Oats are also a natural exfoliant helping to remove dead skin.
  • Lemon Essential Oil – Leamon Essential oil is an astringent. It helps to detoxify your skin and reduces excess oil. It has antiseptic properties which help treat acne. It is also nourishing for your skin and leaves your skin brighter.
  • Tea Tree Essential Oil – Tea tree oil is a miracle oil for many reasons. It has antiviral, antibacterial, and antifungal properties which all help to treat acne. The antiseptic properties help remove impurities, as well as discoloration and dark spots. It is also great for cleaning your pores.
  • Lavender Essential Oil – Lavender oil is packed with antioxidants and anti-inflammatory properties which help with reducing signs of aging and fighting acne.

I like to leave this on for 10-15 minutes, but before washing it off I rub it into my skin in circular motions to help exfoliate and remove the excess dead skin from my face.

DIY Exfoliating Matcha Face Mask

Laura Brining
A quick and easy DIY Exfoliating Matcha Face Mask!
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 face mask

Ingredients
  

  • 1 tablespoon sugar
  • 1 tablespoon oat flour oats blended into a flour
  • 1 tablespoon matcha powder
  • 1 tablespoon coconut oil melted
  • optional 10 drops of essential oils - I use a combination of lemon, tea tree, and lavender.

Instructions
 

  • Add the sugar, oat flour, and matcha powder to a small bowl. Stir to combine.
  • Add <g class="gr_ gr_70 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar replaceWithoutSep" id="70" data-gr-id="70">in</g> the melted coconut oil and essential oils. Stir until <g class="gr_ gr_73 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar only-del replaceWithoutSep" id="73" data-gr-id="73">a runny</g> paste forms.
  • Use a makeup brush or your hands to apply the face mask to your face. You can use this on any problem areas on your skin, including your back or arms.
  • Let it sit on your skin for 10-15 minutes. Before washing it off you can rub the face mask into your skin in a circular motion, helping to exfoliate your skin.
  • <g class="gr_ gr_68 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar only-ins doubleReplace replaceWithoutSep" id="68" data-gr-id="68">Shower</g> or wash the face mask off with water and a face cloth.

Black Bean and Corn Salad

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Black Bean and Corn Salad!

Black Bean and Corn Salad

This Black Bean and Corn Salad is delicious and refreshing! It makes a perfect summer meal and is one of my favourite go-to dinners throughout the summer months. The best part about this salad is its versatility. It is great served on its own, but it is even more delicious served over a bed of greens, paired with brown rice, topped with guacamole or avocado chunks, drizzled with spicy vegan nacho cheese sauce, or served with mango salsa. The combinations are endless and make this meal delicious and exciting each and every time.

This meal is packed with tons of plant-based protein and fiber. It is loaded with vegetables and is a super satisfying meal. Serving it with avocado adds lots of healthy fats, and pairing it with brown rice adds complete carbohydrates. It’s great enjoyed all summer long!

For more summer dinner inspiration, try my Mediterranean Platter, Creamy Tomato Red Pepper Soup, or Black Bean & Mushroom Tacos.

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!

Black Bean and Corn Salad

Laura Brining
A summery Black Bean Salad with fresh corn!
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Prep Time 10 minutes
Total Time 10 minutes
Servings 4

Ingredients
  

  • 4 cobs of fresh corn cooked and kernels removed
  • Two 540 ml cans of black beans washed and drained
  • 1 cup yellow bell pepper cubed
  • 1/4 cup chopped fresh cilantro
  • Juice from 1/2 of a lime
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cumin powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1 teaspoon onion powder

Instructions
 

  • Add fresh corn, black beans, yellow bell pepper, and fresh cilantro to a large bowl.
  • Add the fresh lime juice. Season with salt, pepper, cumin, garlic powder, chili powder, and onion powder. Stir until well combined.
  • Serve immediately or chill in the fridge before serving.

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Black Bean and Corn Salad

Sweet and Salty Peanut Bars (V + GF + RSF)

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Sweet and Salty Peanut Bars!

These Sweet and Salty Peanut Bars are chewy and delicious. They make a perfect healthy and filling snack, or can also be enjoyed with breakfast. The peanuts and peanut butter add protein, while the oats and puffed quinoa add complete carbohydrates. They are sweetened with date paste, which is a natural sweetener packed with fiber and nutrients. Simply soak your dates in warm water, and then blend into a smooth paste. The added sea salt turns this chewy snack into a delicious sweet and salty combo.

Store them in the fridge for up to a week or try freezing them and taking one or two out at a time to dethaw before eating.

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!

For more healthy snacks, try my Peanut Butter Rice Krispie Cups, Chocolate Almond Pulp Energy Balls or Peanut Butter Oatmeal Cookies.

Sweet and Salty Peanut Bars (V + GF + RSF)

Laura Brining
Delicious and healthy Sweet and Salty Peanut Bars!
5 from 1 vote
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Prep Time 25 minutes
Total Time 25 minutes
Servings 16

Ingredients
  

  • 1 cup Medjool dates pitted
  • 1/2 cup warm water
  • 1/4 cup salted and roasted peanuts
  • 2 1/2 cups rolled oats
  • 1/4 cup puffed quinoa
  • 1/4 cup shredded unsweetened coconut
  • 1/2 cup natural peanut butter
  • 1/8 teaspoon coarse sea salt

Instructions
 

  • Cover the pitted dates in the 1/2 cup of warm water. Let soak for 5-10 minutes, or longer.
  • Add roasted peanuts, rolled oats, puffed quinoa, and shredded unsweetened coconut in a large bowl. Stir to combine.
  • Blend the soaked dates and the soaking liquid in a blender until a smooth paste forms. Add the date paste and natural peanut butter to the oat mixture. Stir until fully combined.
  • Firmly press the mixture in a 9x9 baking dish. Sprinkle the coarse sea salt evenly over the top of the bars. Let set in the fridge for 15-20 minutes, or longer.
  • Once set, slice into 16 bars.
  • Store bars in the fridge for up to a week or freezer for up to a month. I like to individually wrap the bars and keep them in the freezer for when I need a quick snack on the go.

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Sweet and Salty Peanut Bars Vegan

 

Vegan Chipotle Chili

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Vegan Chipotle Chili!

This Vegan Chipotle Chili is such a hearty and delicious meal. The smoked paprika and chipotle powder add a rich depth of flavour and bring out the smokiness of this chili. It is perfect enjoyed on a rainy day or for a healthy and balanced pre or post workout meal. The black beans and red kidney beans add tons of protein, while the quinoa adds both additional protein and complete carbohydrates. Adding sliced avocado would compliment this meal perfectly, and would also add some healthy fats. I like to serve this chili in stuffed peppers with a creamy dressing and fresh guacamole, but it is also delicious on its own!

Vegan Chipotle Chili

Laura Brining
A delicious Vegan Chipotle Chili
Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4 -6

Ingredients
  

  • 1 teaspoon olive oil
  • 2 cloves garlic minced
  • 1 medium onion diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon smoked paprika
  • 3/4 teaspoon chipotle powder
  • 1 cup veggie broth homemade or store-bought
  • 1/4 cup quinoa
  • One 540 ml can black beans
  • One 540 ml can red kidney beans
  • Two 398 ml cans tomato sauce
  • 3 teaspoons maple syrup
  • 1 teaspoon soy sauce

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add garlic and onion. Season with salt, pepper, smoked paprika, and chipotle powder. Stir until soft, about 3-5 minutes.
  • Add veggie broth, quinoa, black beans, red kidney beans, tomato sauce, maple syrup, and soy sauce. Stir until well combined.
  • Cover and let simmer over low to medium heat for 35 minutes, or until quinoa is cooked through.
  • Serve immediately.

Vegan Chocolate Protein Muffins

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Vegan Chocolate Protein Muffins!

Vegan Chocolate Protein Muffins

These Vegan Chocolate Protein Muffins are the perfect healthy snack or breakfast. They are gluten-free, vegan, and refined sugar-free. You can also make these muffins nut-free by substituting coconut milk for the almond milk, making them perfect for school lunches.

Chocolate protein powder adds extra protein to these muffins, helping to make you feel fuller for longer.

This protein is fully plant-based and made with clean ingredients. There is no added sugar, which is what I look for in a protein powder. Not only does this add healthy plant-based protein, but this product is packed with added greens. I’m always looking for ways to add extra greens into my diet, and this is the perfect way to do so without even noticing.

I like to drizzle almond butter or peanut butter over these muffins, but they are also delicious on their own. They are light and fluffy and perfect for a quick snack.

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!

For more healthy muffin recipes, try my Blueberry Oatmeal Muffins, Banana Chocolate Chunk Muffins, or Lemon Cranberry Muffins.

Vegan Chocolate Protein Muffins (V + GF + RSF)

Laura Brining
Delicious and healthy Vegan Chocolate Protein Muffins!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12

Ingredients
  

  • 2 cups oat flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • ¼ cup cocoa powder
  • ½ cup chocolate protein powder
  • ¼ cup almond milk
  • ¼ cup maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 cup coconut yogurt
  • 1 teaspoon vanilla

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin pan with muffin liners or grease with coconut oil.
  • Add oat flour, baking powder, baking soda, salt, cocoa powder, and chocolate protein powder to a large bowl or blender. Stir or blend on high until fully combined.
  • Add almond milk, maple syrup, apple cider vinegar, coconut yogurt, and vanilla. Stir or blend until fully incorporated and smooth.
  • Scoop muffin mixture evenly into prepared muffin tins.
  • Bake in preheated oven for 20-23 minutes, or until a toothpick inserted comes out clean.
  • Allow muffins to cool. Drizzle with almond butter or peanut butter if desired, and enjoy!

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Vegan Chocolate Protein Muffins

Vegan Lasagna

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Vegan Lasagna!

This lasagna is a vegan take on a classic, traditional lasagna. The noodles are layered between homemade tomato sauce and a ‘ricotta style’ tofu mixture. Each layer is sprinkled with my 3 Ingredient Healthy Vegan Cheese, which mimics a parmesan-style cheese. The lasagna is then topped with my All Purpose Cashew Cream sauce, with added nutritional yeast to create a nutty, cheesy flavour. When everything is baked together, this lasagna tastes extremely similar to a regular lasagna, even my non-vegan family loves it!

This Vegan Lasagna is the perfect meal to make ahead. I like to prepare all the components a day in advance. That way when I am ready to serve the lasagna, I just have to layer all the components together and bake it before serving. You could also assemble the lasagna in advance and bake it when you are ready to serve.

This lasagna is extremely filling and satisfying. You can enjoy it on its own, or serve it with a side salad or fresh baguette.

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!

Vegan Lasagna

Laura Brining
A delicious vegan take on classic lasagna!
5 from 1 vote
Print Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 8

Ingredients
  

Tofu Mixture:

  • One 350g block extra firm tofu drained and patted dry
  • 1 tablespoon olive oil
  • 1 clove garlic minced
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons nutritional yeast
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ cup spinach diced

Tomato Sauce:

  • 1 teaspoon olive oil
  • 1 clove garlic minced
  • 1 medium onion diced
  • ½ teaspoon pepper
  • ¼ teaspoon salt
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon dried chili flakes
  • ½ teaspoon dried chili powder
  • One 680 ml can tomato sauce
  • One 156 ml can tomato paste
  • ½ tablespoon soy sauce
  • ½ tablespoon red wine vinegar
  • 1 teaspoon maple syrup optional

Assembly:

Instructions
 

  • Prepare the Tofu Mixture first. Crumble the block of tofu into a bowl once it has been drained and patted dry. Add the olive oil, garlic, salt, pepper, nutritional yeast, basil, oregano, and spinach. Stir until combined. Place covered in the fridge. This step can be done a day in advance.
  • Next, prepare the Tomato Sauce. Heat olive oil in a large skillet over medium heat. Add the onion and garlic. Stir until translucent, about 3-5 minutes. Reduce heat to low. Add the pepper, salt, oregano, basil, chili flakes, and chili powder. Stir until combined. Add the tomato sauce, tomato paste, soy sauce, red wine vinegar, and maple syrup. Stir until combined. Simmer over low heat until ready to assemble.
  • Prepare a double batch of 3 Ingredient Healthy Vegan Cheese.
  • Prepare a batch of All Purpose Vegan Cashew Cream. Add two tablespoons of nutritional yeast and then blend again until smooth.
  • Preheat oven to 350 degrees Fahrenheit.
  • To assemble the lasagna, coat a 9x13 inch baking dish with Tomato Sauce. Layer the first three noodles in the bottom of the pan. Add 1/2 of the tofu mixture. Sprinkle with 1/3 of the Vegan Cheese. Layer with Tomato Sauce. Layer the next three noodles on top of the sauce. Repeat layering 1/2 of the tofu mixture, 1/3 of the Vegan Cheese, and Tomato Sauce. Layer the last three noodles. Add the remainder of the Tomato Sauce. Spread the Cashew Cream mixture on top. Sprinkle with the remaining 1/3 of the Vegan Cheese. Top with fresh basil if desired.
  • Cover the lasagna with tin foil. Bake in the 350-degree oven for 25 minutes. Remove foil and bake for an additional 5 minutes, or until golden brown.
  • Remove from oven and let rest for 10-15 minutes before serving.

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Blueberry Oatmeal Muffins (V + GF + RSF)

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Blueberry Oatmeal Muffins!

These Blueberry Oatmeal Muffins are super moist and delicious. Their soft, fluffy texture is made using oat flour. Oat flour can be easily made by blending oats in your blender. It’s naturally gluten-free and the texture is extremely similar to traditional flour.

These muffins are vegan, gluten-free, and refined sugar-free. They are slightly sweetened with maple syrup. You can enjoy these muffins as is with blueberries, or try experimenting with other berry mixes. I love a mix of blueberries, blackberries, and sour cherries.

I think these muffins are healthy enough to enjoy as part of a quick breakfast, or bring them to lunch or school for an afternoon snack.

Tag me on Instagram @livesimplyhealthy and follow along for more healthy recipes and nutrition tips!

For more muffin recipes, try my Lemon Cranberry Muffins, Chocolate Protein Muffins, or Cinnamon Apple Oat Muffins!

Blueberry Oatmeal Muffins

Laura Brining
Moist and delicious Vegan Blueberry Oatmeal Muffins!
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12

Ingredients
  

  • 1 ½ cups oat flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • ¼ cup almond milk
  • 2 tablespoons apple cider vinegar
  • ¼ cup maple syrup
  • 1 cup plain coconut yogurt
  • 1 teaspoon vanilla
  • ¾ cup fresh or frozen blueberries
  • ½ cup almonds chopped or sliced
  • 1 ¼ cups oats

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit.
  • Add the oat flour, baking powder, baking soda, and salt into a large bowl. Mix until fully combined.
  • Add almond milk, apple cider vinegar, maple syrup, coconut yogurt, and vanilla. Stir until fully combined and smooth.
  • Add the berries, almonds, and oats. Gently stir until combined.
  • Line a 12 cup muffin tin with silicone baking cups or lightly grease with coconut oil. Scoop the mixture evenly into each cup.
  • Bake in preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Blueberry Oatmeal Muffins Vegan

Vegan Fudgy Chocolate Frosting (V + RSF + GF)

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Vegan Fudgy Chocolate Frosting!

vegan fudgy chocolate frosting

This Vegan Fudgy Chocolate Frosting is rich, thick, and delicious. It is secretly healthy and packed with protein thanks to a secret ingredient.

The base of this frosting is made with black beans, but you would never ever guess it! The black beans add fiber and protein while also creating a thick and rich consistency. This frosting is naturally sweetened with dates, which add additional fiber and nutrients to this healthier treat. The coconut cream adds healthy fats.

Enjoy this frosting swirled over my Vegan Chocolate Cupcakes or smeared over homemade brownies. It would also be great paired with a vanilla cake. My friends love eating this frosting on it’s own straight out of the bowl!

If you’re looking for a healthy vanilla frosting, try my Healthy Vegan Vanilla Frosting.

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!

Vegan Fudgy Chocolate Frosting

Laura Brining
Rich and thick chocolate fudge frosting!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 3 cups

Ingredients
  

  • One 540 ml can black beans drained and rinsed
  • 1/4 cup cocoa powder
  • 1 cup Medjool dates pitted (about 10-11)
  • 3/4 cup coconut cream the thick part from a full-fat can of coconut milk

Instructions
 

  • Chill a can of full-fat coconut milk in the fridge for a few hours or overnight. This allows the coconut cream and milk to separate and makes it easy to get the coconut cream layer out from the can.
  • Place all ingredients in a high power blender or food processor. Blend on high for 5 minutes, ensuring everything is fully combined and smooth.
  • Frost your favourite cupcakes, brownies, and cakes, or chill the frosting in the fridge for up to a couple days until you are ready to use it.

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vegan fudgy chocolate frosting

Cherry Chocolate Chunk Energy Bars

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Cherry Chocolate Chunk Energy Bars!

These energy bars are so rich and chewy, and make the perfect breakfast or snack. They are loaded with dark chocolate chunks and dried cherries, and have the perfect amount of sweetness. These bars are vegan, gluten-free, and refined sugar-free. I use unsweetened dark chocolate that contains no added sugar, but trust me, the base is already sweet enough on its own! This creates a rich chocolate flavour and includes all the amazing benefits of dark chocolate – including minerals, antioxidants, and healthy fats.

I love having these bars with my cup of coffee in the morning for breakfast, or as a snack with a cup of plant-based milk. The carbohydrates give you quick energy, while the protein and healthy fats keep you feeling full. This makes these bars perfect for a quick boost of energy or afternoon pick me up!

Cherry Chocolate Chunk Energy Bars

Laura Brining
Rich and chewy energy bars loaded with chocolate chunks and cherries.
5 from 1 vote
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings 12

Ingredients
  

  • 1 cup oats
  • 1 cup unsweetened shredded coconut
  • 2/3 cup almonds
  • 1/3 cup pecans
  • 1 cup pitted dates about 10-12
  • 1/3 cup dried cherries
  • 1/3 cup unsweetened dark chocolate chopped into chunks

Instructions
 

  • Add the oats, coconut, almonds, pecans, and pitted dates to a blender or food processor. Blend on high until everything is fully combined and no large chunks remain. This should form a sticky crumb-like mixture.
  • Mix in the cherries and chocolate chunks.
  • Pour the mixture into a 9x9 baking sheet. Press firmly.
  • Set the mixture in the fridge to set for a few minutes. Remove from the fridge and cut into 12 bars.
  • Store the bars in the fridge for a week or in the freezer for up to a month.

Natural Ways to Fight Cold and Flu Season

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Cold and flu season is around us and leaves many people looking for ways to prevent and fight off illness. Here are my favourite natural ways to fight cold and flu season!

Herbal Teas

Herbal Teas have so many benefits for your health. I find myself having several cups of herbal tea a day throughout the winter months. Here are my top 3 herbal teas for cold and flu season.

Traditional Medicinals Organic Echinacea Plus Elderberry Tea

This is my ultimate favourite tea to drink throughout winter. Whenever I feel under the weather or feel a cold coming on, I make sure to drink this a couple times a day. Echinacea Elder can be used to fight off colds, flu bugs, and upper respiratory track infections.

Traditional Medicinals Organic Throat Coat Tea

Throat Coat Tea is my favourite tea when I have a sore throat. This tea can be used to help soothe sore throats and provide relief. I like to drink both Throat Coat and Echinacea together when I feel a cold coming on.

Traditional Medicinals Organic Ginger Aid Tea

Ginger Tea can be used to help soothe upset stomachs. This tea is one of my go-to drinks when I have an upset stomach or flu bug. This tea can also be used to help indigestion, nausea, and lack of appetite, making it perfect for when you are sick.

Essential Oils

Essentials Oils can be used to help improve your health in many ways. The natural chemical compounds in essential oils can be very healing. I have two go-to oil blends that I use throughout winter and when I feel a cold coming on.

DoTerra Easy Air

This diffuser blend can be used to provide instant relief to stuffed noses and respiratory discomfort. Not only can this oil be diffused, but it can be used to provide instant relief on your body. I like to rub this oil with a little coconut oil on my chest and under my nose for an instant cooling sensation. This instantly clears a stuffed nose in seconds.

Sage Natural Wellness Immune

This Immune diffuser blend is antibacterial. I like to diffuse this oil to help relieve cold and flu symptoms and prevent future symptoms. Eucalyptus, cinnamon, and tea tree oils work together to soothe respiratory discomfort and prevent illness.

Healthy Eating

Eating healthy is so important, especially when you are trying to support your immune system. There are key nutrients we can focus on incorporating into our diet that build the immune system. Some key nutrients to focus on especially throughout the winter months include zinc, vitamin C, Vitamin D3, and protein.

Supplements

Supplements can also be used to help fight off illness and boost the immune system when you’re actively fighting a virus. Some of my favourite immunity supplements include zinc, probiotics, manuka honey, elderberry, echinacea, and ginseng.

What are your favourite natural remedies for cold and flu season?