Finally created my blog


Hi guys,

I’m Ingrid Ruiz and I’ve finally decided to create a blog to share my vegan journey, inspirations/motivation and exercises.

Hope you enjoy my posts!



Vegan Baked Jalapeno Poppers

Poppers are filled with soft cashew cream cheese and smoky paprika, cradled in a spicy jalapeno and tucked beneath a crunchy breadcrumb topping. They’re the perfect appetizer or snack!


My husband and I went to Sage Plant Base Bistro in Pasadena couples weeks ago to celebrate 18 years together and had their jalapeno poppers . OMG there amazingly delicious!

I got inspired and decide to make my version of jalapeno poppers. My version is slightly healthier since they are baked, not fried. However, you can fried them if you like, but seriously ,live a little and enjoy them just as they are.

Perfect for a game night, girls night or a weekend snack!


SAFE TIP: Please make sure to wear gloves while working with peppers and thoroughly wash your hands and all surface afterwards. Please avoid touching your eyes, nose or moth while working with peppers.

My husband, kids and I loved these, however my mouth was on FIRE despite the fact that I can handle spice. Some jalapenos are already quite spicy, so be careful when adding the spices.

Give these baked poppers a try and let me know what you think.

NUTRITION FACT: Did you know that Jalapeno peppers are a very good source of Vitamin C, Fiber, Iron, Vitamin A, Calcium and Potassium.


Vegan Baked Jalapeno Poppers


    • 10 jalapenos – slit and seeds and pith removed
    • 1 1/3 cup raw cashews – soaked for 3-4 hours
    • 1/2 cup cashew liquid
    • 1/2 teaspoon salt
    • 1/4 garlic powder
    • 1/4 onion powder
    • 1 tablespoon nutritional yeast – nutritional yeast seasoning
    • 1/2 teaspoon smoked paprika
    • 2 tablespoon jalapeno jar liquid – Jeffs-Naturals
    • half lemon or line
    • 1 cup breadcrumbs – Chickpea Breadcrumbs
    • 1/2 teaspoon dried parsley
    • 1/2 cup cheddar cheese – Follow your Heart
    • 1 tablespoon mozzarella cheese – Daiya



  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. Cut the stems off each jalapeno pepper. Cut in half length-wise and scoop out all seeds and white pith.
  3. In a bowl combine gluten-free dry bread crumbs, paprika and dried parsley.
  4. Fill jalapenos with Cashew Cheese mixture and top with breadcrumbs. Place on the baking sheet and cook for 25 minutes, or until top is golden brown and jalapeno is cooked
  5. Remove from the oven and top with optional toppings.
  6. Let it sit for 5 minutes before serving. Enjoy!

Optional: Serve with salsa or cashew sour cream.

Vegan Cashew Cheese Dip

Easy dairy free, soy free and gluten-free, made in 5 minutes and able to store in the fridge for 1 week. Perfect for spreading on a vegan bagels!

Vegan Cashew Cheese Dip


  • 1 1/3 cup raw cashews – soaked for 3-4 hours
  • 1/2 cup cashew liquid
  • 1/2 teaspoon salt
  • 1/4 garlic powder
  • 1/4 onion powder
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon smoked paprika
  • 2 tablespoon jalapeno jar liquid
  • half lemon or lime
  • 1/2 cup mozzarella cheese


  1. Soak the cashews in hot water for 3-4 hours. Drain and in a blender add cashews and liquid until smooth consistency.
  2. Then add nutritional yeast, salt, garlic, onion, smoked paprika, jalapeno liquid, lemon and cheddar cheese and blend everything together.
  3. Poor dip into a baking/serving dish and top it off with mozzarella cheese and breadcrumbs.
  4. Bake at 350 degrees for 20 minutes or until golden to your preference.
  5. Enjoy!

Vegan & Gluten Fee Banana Bread

Vegan and gluten free banana bread is moist, delicious and perfect for breakfast or a snack.

Banana bread

Its quick, easy to make and my kids love to help. My kids always enjoy smashing the bananas and adding the ingredients to the bowl. Once the sweet aroma of the vegan banana bread fills the house, they get so excited to have a slice or 2.

IMG_20171230_212256_952-01I love the recipe because its healthy and perfect for my kids to eat for breakfast. Especially when I’m in a rush.

If you have old bananas and don’t know what to make with them this recipe is perfect for you.

Walnuts can also be replaced with your favorite nuts, seeds, berries, or fruit. Try adding pecans, pumpkin seeds, blueberries, chocolate chips, or maybe dried cranberries. Feel free to play around with the additions. But if you’re looking for a more classic style vegan banana bread, it’s also delicious plain and perfect with your coffee or tea.

I love it when my family loves something I make…it’s flattering. It’s nice knowing that your family likes what you cook and bake.

IMG_0860This amazing Vegan gluten-free Banana bread was inspired by Sweetsimplevegan.

IF you make this bread, let me know how it turns out!

snapseed-01Vegan Gluten Free Banana Bread


    • 3 bananas, medium ripe
    • 1 banana
    • 1/2 cup Almond milk
    • 2 cups Oat flour – Oat flour
    • 1/2 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1/2 cup brown sugar, light or coconut sugar
    • 1 teaspoon cinnamon
    • 1/2 teaspoon salt
    • 2 teaspoon vanilla extract
    • 1 teaspoon apple cider vinegar
    • 1/4 nutmeg
    • 3 tablespoon chopped walnuts or pecans
    • 2 tablespoon flax seed meal or chia seeds – flaxseed


  1. Preheat oven to 325 degrees. In an 8 by 4 inch baking loaf pan line it with parchment paper or (lightly grease) and chop your walnuts into smaller pieces.
  2. In a large bowl, whisk together oat flour, baking soda, baking powder, brown sugar, cinnamon, salt, and nutmeg and set aside.
  3. In a separate bowl, mash bananas with a fork or a potato masher. It’s okay to leave little chunks! Add the bananas, almond milk, vanilla extract, apple cider vinegar, and flax seed meal and whisk together.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Pour the batter into the prepared loaf pan and add sliced bananas if desired.
  5. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted in the middle comes out clean.
  6. Cool for 30 minutes in the pan, then remove from pan and cool on a cooling rack and then remove and cut into desired slices. Enjoy! 🙂


– Any plant base milk can be used in place of almond milk.

– Store the banana bread in an airtight container in the refrigerator for about 4 days! 🙂


Vegan Rosemary Apricot cookies

Vegan Rosemary Apricot cookie – is full of flavor, apricot jam and a hint of rosemary for a special twist on a classic dessert.

20171008_190653-01I’ve been know for my Blue Rose cookies, but ever since I become vegan I never recreated this recipe until now.

Sweet and savory cookies… many will wonder, few will try. I was all for the idea of adding fresh herbs to sweet cookies. The combination of apricot and rosemary is heavenly. These are very light and refreshing and you’ll want to eat more. The cookie it’s self is crispy but with the addition of the apricot jam it melts in your mouth and is definitely a palate pleaser!





20171008_190736-01My friends and family love these cookies and they always ask for more.

Vegan Rosemary Apricot cookies

Makes 15


    • 2 cups all-purpose flour –
    • 1/2 cup sugar
    • 2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 6 tablespoon butter, cold –
    • 1 zest a lemon
    • 2 tablespoon sprig fresh rosemary or 2 teaspoon dried rosemary
    • 1 cup coconut cream or almond cream
    • apricot jam –


  1. Preheat oven to 325 degrees F. In a food processor add flour, sugar, baking powder, salt and lemon zest; pulse it until everything is combined. Add the 6 tablespoon of cold butter cut into cubes; pulse until combined then add coconut cream and pulse one more time until it becomes into a dough.
  2. Line baking sheets with parchment paper; set aside. Shape dough into 1 ¼ inch balls. Place the balls on an ungreased cookie sheet. Press a light indentation into the top of each with your finger and add the apricot jam.
  3. Bake about 15 minutes or until edges are lightly golden. Transfer cookies to wire rack. cool.


Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days.