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Columbia, MD 21045

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Healthy Recipes

Buckwheat Waffles

I love making waffles and pancakes for breakfast! These buckwheat waffles are easy and healthy.


  • 2 cups of light buckwheat flour

  • 1 tablespoon of brown sugar

  • ½ teaspoon of vanilla extract or maple extract

  • 2 teaspoons of baking powder

  • 1 teaspoon of salt

  • 1 teaspoon of grounded flax seeds or chia seeds

  • 1 tablespoon of cinnamon

  • 1 ½ cups of Almond or Coconut milk

  • ½ cup of Extra Virgin Olive Oil (EVOO)

  • 3 eggs or try Follow Your Heart Vegan Egg or JUST Egg Substitute

  • Pure Maple Syrup



If you are using regular eggs and not the vegan substitutes, separate the three egg yolks from the egg whites. Beat the egg whites with a mixer for about two minutes. Set aside the egg whites.

Use a mixer to beat the EVOO and egg yolks or the vegan egg substitute until blended well. Then, add the buckwheat flour, sugar, baking powder, cinnamon, flax seeds or chia seeds, and salt, and beat until the batter is blended well without any lumps.

Add the milk to the batter and stir. Then slowly fold in the egg whites if you are using eggs until they are fully blended and the batter is smooth.

Spray your waffle iron with coconut oil or olive oil, pour batter, and serve with crushed walnuts, maple syrup, bananas, strawberries, or blueberries.


Vegan Spiralized Zucchini

  • 2 large zucchini (choose size that will work with your particular spiralizer)

  • 4 tablespoons or EVOO

  •  1 yellow onion, diced

  • Mrs. Dash no-salt seasoning

  • Ground pepper to taste

  • 2 tablespoons of Braggs Liquid Aminos

  • 2 cloves garlic, minced

  • 1  tomato diced or cherry tomatoes, halved

  • 2 tablespoons of capers, rinsed

  • ½ cup Kalamata olives chopped or sliced

  • ¼ cup shredded  Vegan almond cheese, plus 1 handful for garnish

  • ¼ cup freshly chopped basil

  • Earth Balance Vegan butter



First, you will want to cut the tomatoes, onions, and prepare the garlic. Then, use your spiralizer for your two large zucchini. Use a large cast iron skillet or a wok and add the extra virgin olive oil and heat. Add the chopped onions, seasoning, garlic, and cook for about five minutes or until the onions are cooked. Then, add the tomatoes, capers, olives, and cook for another five minutes. Place your spiralized zucchini into the mix and stir gently for about 4 to 5 minutes, add about two tablespoons of Earth Balance butter to the pan and stir until the zucchini is slightly firm. Then, add the chopped basil and vegan almond cheese and stir. Plate your zucchini and add some additional cheese on top as a garnish.

Vegetarian Chocolate Chip Cookies - A Healthier Option

Vegetarian Chocolate Chip Cookies

  • 1 ¼ cups of Bob’s Red Mill (Wheat free and Dairy free) All Purpose Baking Flour

  • 1 teaspoon of baking soda

  • ½ teaspoon of fine grain sea salt

  • ½ cup of Earth Balance Butter

  • 1 cup of Sugar in the Raw brown sugar

  • 1 teaspoon of pure vanilla extract

  • 1 cup of carob chips or dark chocolate chips

  • *Vegetarian substitute Follow Your Heart Vegan Egg or JUST Egg Substitute for 1 egg

  • **Non vegetarian cookies requires 1 egg



Step 1: Allow one day for your butter to soften naturally. This recipe will not come out the same if you melt the butter.

Step 2: Heat oven to 350 degrees (***For best results, use an air bake pan and parchment paper on top of your air back pan)

Step 3: Use a small bowl and place your grounded flax seeds in the small bowl with the 3 tablespoons of water. Stir gently and set aside.

Step 4: Combine the flour, baking soda, and salt in a large mixing bowl. Use a whisk to blend all ingredients.

Step 5: Add the room-temperature soft Earth Balance butter to the flour mixture and mix well until the batter becomes light and fluffy. If you use a darker brown sugar, your mixture will not be light but continue mixing until the batter is fluffy.

Step 6: Stir the flax seed mixture once more and add the mixture to the mixing bowl. **If you are using an egg, add the egg to the mixture. Stir or blend until the flax seeds are blended well in the cookie batter.

Step 7: Add the carob chips or dark chocolate chips to the batter and gently fold the chips into the batter.  

Step 8:  Cover the batter with foil or some other top for about 10 to 15 minutes. Use this time to clean up and put items away.

Step 9: Line your air bake pan with parchment paper.

Step 10: Remove batter from the refrigerator and drop a heaping tablespoon (for larger cookies) or a teaspoon (for smaller cookies) onto your parchment paper lined cookie pan. Bake for 12 to 14 minutes or until the cookies are turning brown.

Step 11: Remove cookies from the air bake pan and place cookies on a cooling rack for about 10 minutes. Once the cookies are cool, add them to your favorite cookie tin or jar.

Tofu Fried Rice

I love fixing this easy and healthy recipe when I am running low on time. I think you will love this recipe as well. You can add two scrambled eggs to the recipe if you are not a Vegan. Or, you use Follow Your Heart Vegan Egg or JUST Egg substitute. Just remember to use a bamboo or silicon utensil to break the scrambled eggs into small pieces.


  • 2 cups uncooked brown rice

  • Extra Virgin Olive Oil

  • 1 package firm tofu, drained and cut into (1/2-inch) cubes

  • 1 cup (1/2-inch-thick) slices green onions

  • 1 bag of organic frozen peas

  • 1 ½ cups of fresh shredded carrots

  • 3 garlic cloves, minced

  • 1 teaspoon minced peeled fresh ginger or ginger paste

  • 2 tablespoons rice wine vinegar

  • 3 tablespoons low-sodium soy sauce

  • 1 tablespoon hoisin sauce

  • 1/2 teaspoon dark sesame oil

  • 2 tablespoons of sesame seeds

  • Thinly sliced green scallion onions (optional)



Step 1

Pat dry your extra firm Tofu with a clean paper towel. Use your hand to press and squeeze the water from your tofu. Then cut the tofu in squared cubes and place in a wok along with EVOO. Cook the tofu until lightly brown and add the sesame seeds just before the tofu get tender. Do not overcook the tofu or it will get too tough to eat and enjoy. Remove the tofu from your wok or pan and set aside in a covered bowl.


Step 2

Cut yellow onions and cut the green scallion onions. Keep the green scallion onions in a separate small container to use as a garnish.


Step 3

Cook rice according to package directions and set aside in a covered bowl.


Step 4

While rice cooks, heat 1 tablespoons of EVOO and 1 tablespoon of sesame oil in your wok or pan using medium to high heat. Add the peas, yellow onions, carrots, garlic, and ginger. Cook for 10 minutes or until done. Add tofu and stir for 4 minutes. Combine the sake (rice wine), rice, soy sauce, and hoisin sauce to the pan and cook for an additional five minutes, while stirring constantly.


Step 5

Serve and use the green scallion onions as a garnish (optional).

Mango Mint Green Smoothie

  • 1/2 cup of fresh mint leaves

  • 2 handfuls of organic baby spinach

  • Ice cubes (fill blender halfway with ice and add more ice for a thicker smoothie)

  • 1 cup of unsweetened almond milk or soy milk

  • 1 tablespoon of lime juice

  • 1banana 

  • 1 ripened mango 

  • 1 teaspoon of ginger

Instructions: Use a blender to mix all of the ingredients until the contents are blended. Enjoy.

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