Tag Archives: Vegan

(Makes 30  2 1/2-inch cookies)

Recipe: Mint Chocolate Chip Oatmeal Cookies

I have Derek's lovely sister to thank for this recipe! The only thing that I changed was the addition of liquid peppermint stevia and a little less maple syrup!


Recipe: Mint Chocolate Chip Oatmeal Cookies

1 ½ cups oat flour*

1 teaspoon baking soda

1 teaspoon fine grain sea salt

¼ teaspoon ground cinnamon (make sure you don't grab chilli powder)!

2 cups raw walnuts

3 Tablespoons melted coconut oil

1 cup 100% pure maple syrup

2 teaspoons vanilla extract

2 cups rolled oats

12 ounces or 1 ½ cups chocolate chips        

5-8 drops of Sweet Leaf liquid stevia (Peppermint) or more depending on your personal minty desire

**Not in full ingredients photo, stevia and rolled oats**


1. Preheat oven to 350 degrees.  Line 2 baking sheets with parchment paper (I didn't do this, but depending on your pan you might need to.

*If you need to make oat flour, place 1 ¾ cups rolled oats in a food processor and process until powdery (I bought mine).

2. Place oat flour, baking soda, salt and cinnamon in a mixing bowl and whisk together.

3. Place walnuts in a food processor and blend into a fine meal.  Add oil, maple syrup and vanilla and process until mixture has the consistency of natural nut butter.

Recipe: Mint Chocolate Chip Oatmeal Cookies

4. Stir walnut mixture into flour mixture. Fold in 2 cups rolled oats and chocolate chips. Add 5-8 drops of peppermint stevia, or more, to desired minty taste!

Recipe: Mint Chocolate Chip Oatmeal Cookies

Recipe: Mint Chocolate Chip Oatmeal Cookies

Recipe: Mint Chocolate Chip Oatmeal Cookies


5. Use a 1 ¾ -inch ice cream scooper to form dough into balls, and place on baking sheets.  You can fit 12 on a sheet.  Flatten cookies slightly with a damp hand.  Bake 13-15 minutes or until cookies begin to brown and tops look dry.

Recipe: Mint Chocolate Chip Oatmeal Cookies

6. Cool a few minutes and then transfer to wire rack to cool completely.

Recipe: Mint Chocolate Chip Oatmeal Cookies

7. Enjoy!

Recipe: Mint Chocolate Chip Oatmeal Cookies

Today was awesome, it began with fresh juice and a hike up to Diamond Head Crater!

Recipe: Mint Chocolate Chip Oatmeal Cookies

Recipe: Mint Chocolate Chip Oatmeal Cookies

Recipe: Mint Chocolate Chip Oatmeal Cookies

Recipe: Mint Chocolate Chip Oatmeal Cookies

Recipe: Mint Chocolate Chip Oatmeal Cookies

Recipe: Mint Chocolate Chip Oatmeal Cookies

Continued with some yoga, plenty of reading, and a long phone conversation with my man friend in California...and it ended with these cookies! YUM!

With Love,

laura mary

Recipe: Yoga Fuel

All Organic Open Face Sandwich

I made this lunch today, post yoga teaching and practicing, to fuel up for an energy-full day of more yoga!


Coconut oil

Dijon mustard

One avocado

A ton of garlic

Mushrooms (sliced)

Red onion

Yellow and red bell peppers,


A few dashes of tamari

Whole wheat bread toasted

Extra firm tofu

Homemade almond milk (optional)

Raw whole cashews

Fruit Bowl: 2 mangoes, blueberries, banana, red grapes


-Saute garlic (minced) and onions (chopped) in a tablespoon of coconut oil

-Add mushrooms (chopped), then bell peppers (chopped), then broccoli (chopped), then tamari

-Saute tofu in coconut oil and dash of tamari

-Toast bread then add Dijon to taste

-Slice Avocado and add to one piece of bread

-Scoop sautéed veggies and add to one pieced of bread

-Fruit Bowl: Chop 2 mangoes and combine with blueberries, red grapes, banana

-Serve with a handful of raw organic cashews on the side and 1 glass of almond milk



With Love,

laura mary



Photo Nov 11, 3 39 52 PM


  • 3 very ripe bananas minimum
  • 1/4 cup coconut oil (liquid)
  • 1/2 cup maple syrup
  • 2 cups whole wheat flour
  • 1 tsp pink Himalayan salt
  • 1 tsp baking soda
  • 1 cup chopped walnuts

Photo Nov 11, 1 01 09 PM


Pre-heat oven to 360 degrees.

In a large bowl, mash the bananas with a fork till soft. Add the coconut oil and maple syrup and cream together.

In a separate bowl, combine together the flour, salt, and baking soda.

Photo Nov 11, 1 12 42 PMPour dry ingredients into the banana mixture, stirring gently. You can either include the chopped walnuts on top of the muffins after you've transferred the batter to the muffin tray, mix them into the batter, or go without the nuts!

Photo Nov 11, 1 13 25 PMGrease a muffin pan very lightly with coconut oil, and fill each muffin about 2/3 full with batter. Bake for about 20 minutes, or until a toothpick inserted into a muffin comes out clean (it might need a few more minutes, depending on your oven).

Photo Nov 11, 1 27 48 PM These muffins are delicious and really easy to make. I never wait for the them to cool, I like to dig right in…

Photo Nov 11, 3 39 52 PMEnjoy! Feel free to share the recipe with friends and please let me know how you like them.

With Love,

laura mary

The Many Reasons I love Sundays…

I love to wake up with the sun shining on my face, while I am lying on top of the sheets and comforter; and after 9 hours of sleep, the bed looks as though no one has even been on it. My mom would always joke about this when I was a kid, “Laura, did you even sleep in this bed?” … I still do it, Mom. Since Derek has been away, I’ve pushed the bed all the way up against the wall, where Derek’s surfboard rests, that too is the kid in me…goblins anyone? Sunday: Abundance, Food, Life, Yoga

I love waking up and knowing that I don’t have to get out of bed, but I do, because I am eager and excited to get my day started, because Sunday is my day. French vanilla coffee from Down to Earth? Yes please. Coffee is pretty much the best simple pleasure, ever. Paired with some yummy toast with fresh ground peanut butter, organic honey, and cinnamon on top (I am a toast lover). YUM. Sunday: Abundance, Food, Life, Yoga

Light up some candles and turn on some Norah Jones

Sunday: Abundance, Food, Life, Yoga Sunday: Abundance, Food, Life, Yoga And it’s right to “work” I go. Planning my sequences for my 3 classes today. Planning my future. Constantly, pinching myself, and experiencing so many reality checks on life, for I just can’t believe the amazing turn it has taken. Sunday: Abundance, Food, Life, Yoga

Just asking myself, some small questions... Sunday: Abundance, Food, Life, Yoga

I feel so much abundance all around me. Good things keep happening, and one notion has become really clear to me: abundance attracts abundance. I am so thankful for all of my friends and family who are continually fueling my inspiration because they too are inspired. Abundance attracts abundance. Now it is time for yoga with my three friends. Sunday: Abundance, Food, Life, Yoga

Happy Sunday everyone!

Surround yourself with those people that fuel your own inspiration and find one small pleasure that lightens your day and makes you smile.

With Love,

laura mary

Recipe: Rainy Sunday Tofu Scramble!

Step One: Wash all of your farmer's market veggies. And if you have an awesome "farmer" boyfriend who grows rosemary, tomatoes, and bell peppers, wash those too!

Recipe: Rainy Sunday Tofu ScrambleRecipe: Rainy Sunday Tofu Scramble

Step Two: Slice baby portabella mushrooms in half.

Recipe: Rainy Sunday Tofu Scramble

Step Three: Add one tablespoon of extra virgin cold pressed coconut oil to your pan.

Step Four: Chop your zucchini and broccoli and add vegetables to your large pan.

Recipe: Rainy Sunday Tofu Scramble


Recipe: Rainy Sunday Tofu Scramble

Step Five: Add the spices 🙂

Recipe: Rainy Sunday Tofu Scramble

...and your organic kale!

Recipe: Rainy Sunday Tofu Scramble

...add your tomatoes and rosemary last!

Recipe: Rainy Sunday Tofu Scramble

Step Six: I cooked the tofu in a separate pan with coconut oil, only because I have no pan large enough to fit the veggies and tofu. Make sure you add plenty of turmeric (color and taste) and course pink himalayan salt!!

Recipe: Rainy Sunday Tofu Scramble

Step Seven: Bon Appétit! I add nutritional yeast to everything, sprinkle some on top to taste!

Recipe: Rainy Sunday Tofu Scramble

Enjoy! If there is anything you would like me to write about related to food, yoga, or life, please let me know!


Now, let me tell you a bit about me.

I have been wanting to get a blog started for years. Mainly because I feel I have something to share, but the timing has never quite been right. I feel now, more than ever, that I not only have the time to maintain a blog, but the ideas, and a beautiful setting, Hawaii.

When it is raining in Honolulu, no one really knows what to do. If you are anything like me, your free time is typically spent outdoors, either hiking mountains, swimming in the ocean, spending time at the beach or yoga-ing in the park; however, many people choose to stay inside, watch movies, and veg out in this "guilt-free" manner because the sun isn't shining. On Saturday, I chose to visit the KCC Farmer's Market, make a scrumptious breakfast, do laundry, practice yoga, and spend time with Derek. And most importantly, I chose to take these photos of my tofu scramble ingredients, so that I could share this post with all of you lovely people.

I adopted (I cannot even believe that is the term) a vegan diet in 2008, at the end of my junior year of college. It was not easy, but it just felt right for me. At the time, I was learning about how to eat a well-balanced diet and still maintain enough quality nutrition to play soccer and lacrosse; there sure was a learning curve. While vegan cookies and muffins are certainly delicious, let me tell you, if you are an athlete, you need to eat way more than these sugary-salty treats to stay healthy. Thankfully, there was a wonderful shop in Saratoga Springs (Four Seasons Natural Foods) where I was able to eat healthy vegan meals almost daily. Also, it helped that I went to a hippy-dippy liberal arts school in upstate New York where an entire section of the d-hall (Emily’s Garden) was stocked with plenty of vegan options. Six years later, I can say that I have finally figured out how to eat and feel great as a “vegan”.

Which brings me to my next point, I despise the term “vegan”. I really dislike that we have to label everything in our society, particularly because there is a stigma attached to being “vegan”. Please allow me to clear the air and say, that I do not and will not judge you for eating what you eat. I eat a vegan diet, because it is the food I want and crave. By ALL means, continue to eat what makes you feel happy and healthy. However, I plan to share lots of yummy vegan recipes on this site, which I hope appeal to both meat eaters and non-meat eaters.

In addition to my hippy diet, I am a lover of yoga. I love yoga for the mind-body benefits. Eckhart Tolle said it best ”Be at least as interested in what goes on inside you as what happens outside. If you get the inside right, the outside will fall into place.” Yoga, meditation, and mindfulness play a huge role in my life. My blog will share bits and pieces of my thoughts on life and yoga. I plan to write the blog, as somewhat of a stream of consciousness, where the ideas, the flow, and the content will be similar to what I write in my journal.

I wear another hat, as a researcher at the University of Hawaii Cancer Center. Science plays an important and necessary role in our society and in my life; I will try my best to incorporate scientific research findings into my blog posts, though many of my thoughts on life, love, and happiness are not found in published research papers. My thoughts are felt, observed, experienced, and perceived truths that I hold.

Without further ado, here we go! Now, go get your tofu scramble eat on... 🙂

With Love,

laura mary