Chia gel eggs


Here is the easy 3 step substitute for eggs in your baking! Just make day before over night and you have a egg-like protien filled alternative. 

Also can be used as a chia pudding recipe just add almond milk & a bit of maple syrup or honey for sweetness!



2 tablespoons CHia seeds

1/4 cup water or almond milk

Honey or maple syrup (if making pudding)

  • In a small glass or plastic bowl add the ingredients together. 
  • Cover with plastic wrap
  • In fridge overnight
  • Use each one of the portions as 1 egg.

This will go perfectly with my 4 ingredient banana muffins , Protein Lemon BarsPumpkin-nana bread Easy Overnight Oats ~Oats 3 ways~ . Anywhere you see eggs needed or oatmeal flour based baking this will make it vegan!

Tag your creations #everythingunderthesunblog!



4 Ingredient Apple Tarte Tatin

“You are.. unforgettable…” that pop song was playing in my head with every bite of this 4 ingredient Apple Tarte Tatin. This may have replaced apple pie on Fourth of July & at Thanksgiving dinner.

Puff pastry, Apples, Sugar & Butter. That’s it. 


Hey I’m not saying that its calorie free but boy its worth it.

Before this I have never tried making this recipe. Its really fool proof!

It turned out so pretty, rustic & sure to please your dinner guests. 


I have spent countless hours watching food documentaries, cooking competitions, & the masters of the culinary world create the classics of french culinary perfection. In that I have composed a list of ‘ I MUST TRY TO MAKE THIS’  kind of recipes. This was one of them.

I am RAVING about  this recipe because of how easy, pretty & tasty it turns out!

Its like apple pies fancy- french cousin. lol

Follow the Method closely and it will come together perfectly!

I honestly love puff pastry to pie crust. I’ve never been crazy about pie crust. I find the texture is right in a puff pastry. Add the caramelized apple filling (or traditionally made with pear) is simply scrumptious and celebrates the simple ingredients you put into the dessert.

Aside from the daily more wholesome meals I cook, I ALWAYS go back to making some special treats to share, all made with love. #foodfreedom


6-8 Apples Medium sized. Peeled, cleaned up & cut in quarters. I used honey crisp & gala. Granny smith is good too.

1 stick of butter

1 cup of sugar

1 sheet of store bought pastry

Extras (optional): walnut pieces, pinch of allspice, 2 TBLspoons of lemon juice, hint of zest, sea salt for garnish.




Night before or few hours before. Take the peeled, quartered and cored apples and place in bowl uncovered in fridge over night. Add a little bit of lemon juice. This way there will be less moisture in the cooking process. (Its OK if they are browned they will be caramelized anyway.)

Preheat oven to 400 degrees

You will need a stainless steel or cast iron skillet, 10 inch.

Have the puff pastry out of the freezer before starting on the caramel.

Stove top

Place skillet on medium-high heat.

Melt the stick of butter until bubbling

Add the sugar while stirring in. It will be clumpy and grainy. Keep stirrring and melting them together.

When the sugar has melted into the butter and has combined. Add the apples. It doesn’t have to be pretty. Just start cooking them with the  caramel. At first its a clear color then it slowly turns into a golden amber color. Add the extras at this time.

Important! Cook the apples one side at a time turning every 5 min for about 20 minutes total, but evenly, so the apples aren’t falling apart but have starting to caramelize and until the mixture becomes and amber like color. (the smell is heavenly)

Its ready when its bubbled to the place where the caramel wont be dripping from the spoon but slowly melting down. Again a amber color. The apples are soft but not hard or mushy.

Take off from heat.

Roll out the pastry on a lightly floured surface. Enough to fit over the skillet 9-10 in skillet.

Carefully lay out your apples with a fork,  peeled side down (to look concentric & pretty)

I added walnuts after the apples where laid out.

Then pour the rest of the caramel over the apples & nuts while hot.

Using a rolling pin or just two hands carefully lay the dough over the skillet.

Carefully again, do not to touch the hot caramel, ‘tuck the apples into bed’ with the dough. So basically with the excess dough start folding it slightly under the apples to create a pie-like fold or upside down pie. Trim or fold in the extra puff pastry.

The Oven

Place on center rack and bake for 20-25 min.

Remove once the pastry is golden brown.

Let cool for 15-20 min.


  • Using a knife scrape the sides of the pan to loosen the puff pastry.
  • Take a plate and with you oven mittens place it on top of the TATIN skillet & in one motion flip the plate with the skillet to be on top.
  • Before setting down and removing the skillet give it a little shake to make sure apples didn’t stick.
  • Then VOILA!!

Place apples back if out of order & serve warm with creme fraiche or fresh whip cream!


Apple Tarte Tatin


Tag your creations with my insta @nicole_pinkvas or #everythingunderthesunblog






Protein Lemon Bars

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These protein lemon bars hit the spot for a lemony-protein packed pick me up!

I looooove meyer lemons and lemon bars are the closest thing to heaven that I indulge in.


I have been on a mission to recreate, reinvent & nutriton-ize baked goods in the hopes that I can have my cake and eat it too. Daily. 

Store in the fridge or freezer & enjoy!

NOTE: There are two ways to making these. It depends on the texture you want. If you want as close to a lemon bar as it gets do option 2. If you want a protein bar style then option 1 is better. Both are tasty & have satisfied!



1 cup of meyer

lemon juice

1 cup of vanilla whey protein

2 Tablespoons of lemon zest

2 large eggs, plus 2 yolks (sub with 4 Chia gel eggs)

1/4 cup Maple syrup

1/8 tsp vanilla extract

1/2 cup shredded unsweetened coconut

1/3 cup Oat Flour

1/4 Almond flour

pinch of salt

2 Tablespoons of maple syrup

1/3 cup Coconut oil

Option 1. Protein-bar style


Preheat oven to 350

Make the filling. The wet ingredients eggs/egg-yolks (or chia eggs), lemon juice, lemon zest, vanilla extract, maple syrup and combine together. Then slowly add the vanilla whey protien to thicken.

Take the dry ingredients starting with the oat flour, almond flour, coconut shreds and add to the wet mixture. One at a time until throughly combined. Then add the chia, nuts even can do dried cherries, cranberry or raisins for another component.

On a parchment paper lined glass or brownie sheet, pour the mixture and even out with spatula.

Bake for 25-30 min depending on oven. Until toothpick comes out clean or you see the edges browning. Make sure center is cooked thorough.

Option 2. Lemon-bar style


In a dry bowl add the oat flour, almond flour, whey powder, and coconut shreds and mix together. Then add the coconut oil and maple syrup slowly and mix until combined into a thick cookie-like batter. Spread onto parchment paper lined baking sheet. Bake in the oven about 10 min to half bake it.

While the crust is baking in the same bowl add the wet ingredients. Add one at a time the egg/egg-yolks and combine, vanilla extract, maple syrup, lemon juice, lemon zest. whey powder and coconut shreds, nuts into mixing bowl while combining with a whisk or spatula. I added a little turmeric for color (optional)

Pour directly over crust.

Bake for 30-35min . Until edges are browning & center is cooked through.

Let cool & cut into squares. Freeze or keep in fridge.




Tag your creations to my insta @nicole_pinkvas & #everythingunderthesunblog


Pumpkin-nana bread

This pumpkin-nana bread is the best of two fall favorites. Pumpkin spice & banana bread. Perfectly moist & perfectly balanced. With toppings like maple & salt glazed walnuts, mini chocolate chips & a few unexpected ingredients create this recipe.


Serves:12 Baking time:40-50 min Prep:15 min Cal: its ok, you can have this occasionally 😉


1 can pumpkin puree

2 very ripe bananas

2 eggs

1.5 cups of flour

1 cup milk

1/3 cup coconut sugar

1/4 cup coconut oil or veg oil

1/4 cup maple syrup

2 tablespoons sour cream or cream cheese

1 tspn vanilla

1 tsp baking powder

1 tsp baking soda

1 tsp nutmeg

1 tsp ground cloves

2 tsp cinnamon

2 tsp allspice

1/4 tsp salt

1/4 cup mini dark chocolate chips


Preheat oven to 350 degrees.

In a blender (I have the bullet blender) add the wet ingredients (pumpkin, bananas, milk,  sourcream, eggs, vanilla, maple syrup) & blend until fully combined.

In a bowl add your dry ingredients. Flour, sugar mix. Add baking powder & baking soda & mix. Incorporate the spices: nutmeg, allspice, cinnamon, ground cloves,salt & stir together. (Ahh, how I love the smell of these spices!) 

Pour the wet mixture slowly into the dry ingredients while using a hand mixer on low or using a whisk.

ADD the mini chocolate chips using aspatula fold them into the batter.

When combined together should be not too runny or too bready. *Add a tablespoon at a time of flour or milk to reach the consistency of pancake batter*

Spray your baking pan with coconut oil or cooking spray & add batter to pan.

*I like to top this with some extra mini dark chocolate chips & my maple glazed walnuts*

{Maple syrup & salt glazed walnuts}

I like walnuts for baking because they take on the flavors of the product & have a more mild flavor to pecans. I love pecans but it can be overwhelming for others especially those not so fond of nuts and you will be sure to share this with others! 

1/2 cup raw walnuts, 2 tablespoons organic maple syrup & pinch of salt.

In a non stick pan on high medium heat start to “roast” the walnuts until browned & start to smell nutty about 3-5 min.

Add the maple syrup to the walnuts. Fold in until covered with a spatula on the medium low heat allow to caramelize or until “candied”. Should take a few minutes.

Remove from stove top & sprinkle with pink himilayian salt or sea salt.


Give it a toss & add to the top of the pumkin-nana batter!

Bake for 30 min covered with foil & another 15-20 without foil.


I’d love to see your creations! Tag me in your social media using #everythingunderthesun 









Step by step Crispy Cauliflower Crust

IMG-8687This cauliflower pizza crust will fool you for the real thing! Only 5 ingredients to the perfect crispy, yes CRISPY cauliflower crust! This recipe stands out from other because its less ‘eggy’ & less ‘soggy’ as I’ve read many people complain including myself about with similar recipes. (Side note: my husband can attest to this but I do not like soggy food of any kind) The component that binds this all together is a favorite non-dairy cheese I love to cook with. GOAT CHEESE! Particularly chevre with herbs. One package of goat cheese (8 oz) to two cauliflower heads is the secret to the CRISPY CRUST. I fooled my family with when telling them its not your average pizza crust!

This recipe makes 2 crusts! Use one & freeze the other! 

We love to have family pizza night! Its defiantly a family favorite we can eat any time of week.  I’ve experimented with many recipes and now have made my own variation of the best cauliflower crust I’ve tried! 


Here are the step by step instructions for the crust.


2 heads of Cauliflower

2 eggs

1 8oz package of chevre herb goat cheese

3 cloves of garlic chopped

Salt & Pepper


  1. Make cauliflower “rice”
    • You can buy this at Trader Joes (2 packages of cauliflower rice) or two  large cauliflower heads.
    • To make your own you need two heads of cauliflower. Washed, dried, few pulses in processor until it looks like rice.
  2. Boil the “Rice” until soft
    • Tip: add salt to the water (a pinch or two) & roughly chopped garlic cloves. They will soften and give more flavor to the cauliflower. It will then blend in with the cauliflower to add a layer to this garlicky herb crust!
  3. Drain the water into strainer cheese cloth.
  4. Transfer into cheese cloth. (MOST IMPORTANT STEP!)
    • LET COOL a few minutes in freezer or fridge.
    • STRAIN ALLLL THE WATER OUT! Put some elbow grease into it. Lots & lots of squeezing making the cauliflower as dry as possible. THIS IS CRUCIAL!IMG-0031
    • Your cauliflower should be soft enough to be able to mold and not an “aldente”texture. Otherwise it will be chunky in the crust and not blend well with other ingredients!
  5. In a bowl add the dough, the goat cheese, some salt & pepper, & your 2 eggs.
    • Mix mix mix! Don’t be afraid to use your hands to incorporate this very well so you have an even texture.
  6. On a baking sheet lined with Parchment paper take half the dough into a ball and spread into a circle or square shape about 1/2 cm thick and spread even!
    • Try not to squish too thin or it can fall apart. EVEN SPREAD IS BEST RESULTS. About 1/3  centimeter thick.
    • Take the other half & place in plastic wrap. Freeze for next time!
  7. Bake at 400 degrees for 20-25 min.
    • Each oven is different so keep an eye out! 
  8. It should be golden brown and when poked with a toothpick clean & a crispy texture!


There are dozens on topping combos! I love to add a drizzle of tomato sauce, arugula, bell peppers, caramelized onion, and very light amount of mozzarella & Parmesan. Also bacon wouldn’t hurt! This combination was what I had in the fridge at the time. I seem to love cooking with whats at hand. So many unexpected ingredients make some creative & tasty meals!



Cut & serve!  It withstands the test of holding it without ingredients falling off and it tastes nothing like cauliflower!

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No Bake Chocolate Peanut Butter Cookies

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Hold on. No bake cookies? That are good for me? Well… everything in moderation but these are simple wholesome ingredients that make these a more guilt-free dessert!

They only add up to about 79 cal a piece!


What I love most about them is that they take 5 min to make & only ONE POT to dirty up & help make them known also as “boiled cookies” … easy clean up, no baking required only a stove top and fridge required! 

Great for that dorm life while you can even microwave the base & add the dry ingredients! Its that easy! 

They are disappearing  from my freezer stash every time I make them! This is a SUPER EASY RECIPE! PLUS they are good for you!

They have been a hit around here & have become the summer staple we love! With my simple recipe can be your base to your own topping preferences with various nuts, seeds, nut butters & dried fruit the options are endless. I like to add crispy quinoa to give it a crunch factor!

Time: 5 min                                                Calories: 79                                                  Servings: 12


1/2 cup peanut butter

1 cup Old Fashion Oats

1/4 cup coconut oil

3 TBS cocoa powder

1/4 maple syrup

3 TBS shredded unsweetened coconut

1 tsp vanilla extract



1 tsp Hemp seeds

1 TBS shredded coconut


  1. IN a medium sauce pan add your coconut oil, peanut butter & vanilla. Stir on medium heat until the ingredients melt together & are simmering. Bring the stove to a lower heat.
  2. Add the coco powder and stir in until all incorporated without any clumps.
  3. Add in the dry ingredients, the oats, shredded unsweetened coconut, crispy quinoa, hemp seeds, walnuts etc, (whatever your heart desires).IMG-0566
  4. Remove from heat & stir.
  5. On a baking sheet lined with parchment paper using cookie scoop. Scoop in rows (makes about 12). Press down with scoop to flatten & top with extra coconut shreds & hemp seeds.
  6. Place in fridge or freezer until solidified. Store in freezer & ENJOY! unnamed (20).jpg


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Strawberry FROYO POPS

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These strawberry FROYO POPS are both kid & adult approved! They are so simple to make and you can use this as a base for dozens of froyo combinations! 1 Secret ingredient ties this summer staple together.  

I know I crave ice cream to beat the heat. My little one also loves this magical treat. But as I have grown more conscious of what goes into them in shops or stores it has become a rare occasion to go them. UNTIL NOW!

I came up with this homemade recipe to recreate the magical froyo experience with all the refreshing flavors you find at your local froyo shop for a fraction of the suspicious ingredients, sugar, cost & guilt! 

In fact only 5 ingredients are used to make these FROYO POPS. 


2 cups strawberries

1 cup vanilla yogurt

1 tbls honey

3/4 almond milk

1/4 tsp pink Himalayan salt

For the forms, I got mine from Ikea. They were about $2 for a mold of six. They are perfect for these and are reusable!

YES, the SECRET INGREDIENT is Pink Himalayan salt! Just a pinch or two to cut the sweetness and balance out the flavors. Trust me on this one. 

Instructions: (Makes 9 pops with the Ikea molds)


Wash, dry & remove stems from strawberries.

*HACK FOR REMOVING STRAWBERRY STEMS!* Using a straw insert into bottom of strawberry and pierce through stem on opposite end. You then have a de-stemmed strawberry and you are not cutting off too much berry off the ends! TA DAH!

Place 1 1/2 cups of strawberries into food processor to create a strawberry puree. Yum! Add your 1 Tbls of honey and then pulse a few more times to incorporate.  It should look something like this.

In a bowl add the cup of yogurt (Greek yogurt is good too but then I would add some more honey and almond milk to cut through the thickness and tart). Then add the strawberry puree & the almond milk. Next add the SECRET INGREDIENT, the salt! Just a dash or two of ground salt. Stir again.

Next pour into the molds.

With the left over 1/2 cup of strawberries chop finely and sprinkle on top of the molds.

Place in freezer for about 2 hours or until frozen!


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Reserve any remaining mixture for next day when you refill your pops! Hope you enjoy!

Best, Nicole

Thanks for reading my blog & joining me on my new adventure! 

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