grapefruit arugula salad with avocado and vinaigrette

It’s no secret that I eat a LOT of salads. Actually, I will have a salad for breakfast quite often and this one with grapefruit and avocado is perfect. 

The peppery arugula with grapefruit and avocado, both breakfast staples, is great for breakfast or any time of the day. My daughter thought this was one of the best salads I’ve ever made, and I will have to agree with her- haha It not only tastes great, just look at those colors, that certainly brightens my day. 

Do you ever eat salads for breakfast? Let me know if you try this one, I’d love to hear what you think!


Grapefruit arugula salad with avocado

Peppery arugula combined with tart grapefruit, creamy avocado, almonds and a light vinaigrette make this salad simply amazing. 

Servings: 4
Author: Amanda - sunny vegan
  • 6 cups organic arugula
  • 2 large ruby red grapefruit
  • 2 avocados
  • 4 Tbsp sliced almonds
Grapefruit Vinaigrette
  • 1/4 cup grapefruit juice fresh squeezed
  • 1/4 cup organic olive oil
  • 1 1/2 tsp light agave
  • 1 1/2 tsp organic dijon mustard
  • salt and pepper to taste
  1. Peel and slice 1 grapefruit 1/4 inch thick. Juice 1/2 grapefruit for the vinaigrette. 
    For individual servings, divide arugula into 4 servings, place on a plate. Top with grapefruit slices and 1/2 sliced avocado, drizzle with dressing and add 1 Tbsp almonds. 

Grapefruit Vinaigrette
  1. Place all ingredient into a jar, shake until combined. 

Pumpkin Energy Bite Spiders


It’s finally Halloween- yeah! 

Once again, I wanted to make a healthier treat that the kids would actually enjoy eating and making. These easy spider bites came together quickly and the kids had so much fun putting them together that they didn’t notice the healthy part. 
Yield: 10-12
Prep Time: 10 minutes
Total Time: 60 minutes


1 cup pitted organic medjool dates
1 cup organic oats
1/4 cup walnuts
1/4  plus 2 Tbs cup organic pumpkin puree
1 1/2 – 2 Tbs maple suryp
2 tsp pumpkin pie spice
1 Tbs flax meal 
1 tsp organic vanilla
dash salt

For the Spiders:
Large pretzel twists
Vegan chocolate chips
vegan frosting


Pulse dates in food processor or Vitamix until soft. Add remaining ingredients and pulse until blended, add 1 tsp water or additional pumpkin puree if mixture is dry, add maple syrup to taste. Transfer mixture to bowl and refrigerate for 45 minutes. Once chilled, roll into balls.

Cut or break top of pretzel twists to form legs, place 8 legs per spider, use dab of frosting to attach chocolate chips as eyes. * this is where even the little kids can get involved



crispy tofu nuggets with “honey” mustard sauce


First, I must warn you. 
These things are addictive! Like really addictive, so plan accordingly!

I love watching the Superbowl, even if we aren’t going anywhere, I make it a fun family event with lots of finger foods and special drinks. Now if you think vegan, healthy finger foods are boring, think again. These are easy, tasty, crunchy and a healthy crowd pleaser. Chances are you have all these ingredients already in your pantry making it budget friendly too. 
Sometimes recipes just come naturally, and sometimes it takes numerous revisions in our test kitchen with my taste testers (family), and this is one of those recipes! This is important because I have already spent a lot of time making a bunch mistakes so that you don’t have to.
I also really love all kinds of mustard, can’t stand ketchup, to there are at least 3 kinds of mustard in the house at all times. I’m currently obsessed with stone ground mustard, which I used here, but yellow or dijon will also work well for the dip. If you like ketchup, mix 1 tbs ketchup, 1 tbs vegan mayo and 1 tsp siracha for a kicky ketchup dip. 
I would love to hear what your fave Superbowl snack or dip is!

Crispy tofu nuggets with honey mustard dipping sauce
Yields 16
A crunchy and delicious snack or appetizer, these tofu nuggets are a quick and easy option.
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Prep Time
5 min
Cook Time
45 min
Total Time
50 min
Prep Time
5 min
Cook Time
45 min
Total Time
50 min
73 calories
10 g
0 g
2 g
5 g
0 g
48 g
200 g
1 g
0 g
1 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 73
Calories from Fat 18
% Daily Value *
Total Fat 2g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 0mg
Sodium 200mg
Total Carbohydrates 10g
Dietary Fiber 1g
Sugars 1g
Protein 5g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients for the nuggets
  1. 14 ounce container organic extra firm tofu
  2. 1/2 cup organic flour
  3. 1/2 cup plus 1 tablespoon unsweetened almond milk (or other non-dairy milk)
  4. 1 cups panko bread crumbs
  5. 2 tablespoons nutritional yeast
  6. 2 teaspoon garlic powder
  7. 1 teaspoon salt
  8. 2 teaspoon Italian seasoning
  9. 3/4 teaspoon pepper
For the Dipping Sauce
  1. 1 tablespoon stone ground mustard
  2. 1 tablespoon vegan mayonaise
  3. 1 teaspoon light agave
  1. Flat leaf parsley for garnish, 2-3 tablespoons
Directions for the tofu nuggets
  1. drain and press tofu block for 30 minutes to an hour
  2. preheat oven to 375 degrees
  3. line a baking sheet with foil
  4. in medium bowl, combine flour and almond milk, mix until smooth
  5. in another medium bowl, combine the rest of the ingredient (panko through pepper) and mix to combine
  6. cut the tofu into nugget pieces
  7. dip tofu into the flour batter, then into the bread crumb mixture and place on baking sheet, evenly spaced
  8. bake for 20 minutes, take out and turn each piece, then bake an additional 15-20 minutes or until golden brown.
For the Dipping Sauce
  1. combine all ingredients in small bowl and stir to combine
  1. Finely chop the parsley and sprinkle over nuggets
sunny vegan


Iced Mocha Protein Shake and a Thermos #Giveaway

ENTER NOW TO WIN ONE OF 10 Thermos Brand #ShakerBottles!!!

ThermosMixer - sunny vegan


Routines. We all have them, especially a morning routine and I just found a way to make it even easier!
Take my morning espresso, workout, post workout protein kick. It’s usually quite a process, but not anymore.

This new Genuine Thermos® Brand #ShakerBottle is one amazing piece of equipment to add to your healthy routine. If you’ve tried shaking things in a plain bottle and ended up with a lumpy mess like I did, this bottle is totally different. The Thermos bottle has an integrated mixer that helps blend your protein powder shake into a silky smooth drink you can easily make at home or on the go. Some other bottles may leak or be hard to clean, this genuine Thermos Brand #ShakerBottle has a locking seal and is dishwasher safe, both great features I won’t go without again. One of my favorite shakes to make is an iced mocha, but don’t take my word for it…
                   ENTER HERE to win your own Genuine Thermos® Brand Shaker Bottle! 

Then you can see for yourself just how great this bottle is and try my recipe below.

ThermosCloseUp - sunny vegan



For me, if it’s not easy or convenient, I’m not going to do it. This has made my morning routine SO much easier and the best part is, no more protein powder lumps!
Check out more info about the Genuine Thermos Brand Contest, Facebook Page, Instagram, Twitter and Pinterest!

What’s your favorite pre or post workout shake?

ThermosShakerBottle- sunny vega


greek zoodle salad


sunnyvegan greek zoodle salad

It’s no secret that we eat lots of vegetable, and zucchini noodles, or zoodles, are great because of their versatility. This greek zoodle salad was such a hit, I’ve made it 3 times in the past week. It’s that good!

greek zoodle salad
Prep Time
15 mins
Total Time
15 mins
shake up your traditional greek salad and use zucchini noodles, zoodles, instead of lettuce. this vegan salad is light, filling and travels well making it perfect for your next summer picnic or barbecue.
Course: Main Dish, Side Dish
Servings: 4
  • 1 medium zucchini
  • 1/2 english cucumber cut into bite-sized pieces
  • 1 cup grape or cherry tomatoes cut in half
  • 1/4 cup kalamata olives sliced
  • 1/4 cup red onion thinly sliced
  • 1/2 cup olive oil
  • 2 Tbs Bragg apple cider vinegar
  • 1/2 tsp dried oregano
  • 1/4 tsp agave
  • dash dijon mustard
  • salt and pepper to taste
tofu feta
  • 1/2 block extra firm tofu cubed
  • 2 Tbs Bragg apple cider vinegar
  • 1 Tbs olive oil
  • 1/2 tsp salt
  • 1/4 tsp oregano
  1. cut zucchini into zoodles or strands using a spiraling tool or vegetable peeler. in a large bowl, combine zoodles and remaining salad ingredients.
  1. combine all ingredients in jar and shake, or whisk together in a bowl.
tofu feta
  1. in a medium sized bowl, combine Bragg through oregano and whisk ingredients together. add cubed tofu and allow to marinate for 10-15 minutes. drain liquid and add tofu and dressing to salad, mix well.

greek zoodle salad from sunny vegan


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