Easy {Vegan} Cornbread

easy vegan cornbread

It’s chili time of year, y’all. And you know what that means, dontcha? Cornbread. Sweet, sweet cornbread sitting along side of that piping hot bowl of chili. But none of that silly Jiffy boxed kind of cornbread. No, no no…you know better by now! We’ve got no room for that nonsense in our real food kitchens! When cornbread is this easy to make, you’ve got no excuses.

I love the original recipe’s taste. However, I wanted to cut down the oil a bit and swap out a few ingredients for more real food friendly ones. After a few attempts, a little tweaking here and there, I finally perfected this recipe and got a thumbs up from the fam. It now permanently earns a place in my meal plan rotation.

easy vegan cornbread ingredients

Easy {Vegan} Cornbread
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf
This easy, real food cornbread is dairy, egg, soy and nut free. Adapted from: Hey Morningstar!
  • 1½ cups corn flour
  • ½ cup whole wheat flour
  • ½ cup coconut sugar
  • 1 tsp baking soda
  • ½ tsp sea salt
  • 1 flax egg (1 T ground flax seeds + 3 T water)
  • 1 cup cold water
  • ¼ cup neutral flavored oil
  • ¼ cup applesauce
  • 2 T apple cider vinegar
  1. Preheat oven to 350 degrees.
  2. In a small bowl, mix together your flax and water and let sit 10 minutes to gel up.
  3. In large bowl, mix all the dry ingredients.
  4. In small bowl, mix together the remaining wet ingredients minus the flax egg.
  5. Slowly combine the liquids with the dry ingredients.
  6. Add the flax egg and mix until just combined.
  7. Pour into a parchment lined 8x8 pan.
  8. Bake for 25-30 minutes or until toothpick comes out clean.
  9. Cool for 10 minutes before slicing.
I used canola oil in this recipe since it's a neutral flavored oil. However, it is a refined oil. So, if you are looking to make this 100% real food approved, use coconut oil. Please note, that you may have a slightly coco-nutty flavor.

Eat this cornbread along side a hot bowl of chili or with pulled pork and coleslaw.

What’s your favorite cold weather dish?

If you make this recipe, be sure to snap a photo and tag us @realfood_life, or hashtag it #realfoodlife. I’d love to see what you make!

Until next time, keep it real.

Peach Salsa

Peach Salsa


I love summer. If for nothing else but for the assortment of fresh produce at my disposal. From strawberries to cherries to tomatoes to herbs to zucchini and peaches. Oh, how I love summer peaches.

The past 3 years we have been taking our kids to the local orchard to pick our own peaches. It’s become something we look forward to this time of year. We come home with a big basket of peaches and lay them all out waiting for them to ripen up over the next few days. And oh do they ever. Biting into a peach and having the juice run down your arm = pure deliciousness.

See the problem becomes, though, once peaches ripen you need to eat them. FAST. Wait too long and they start to go bad. I’ve learned over the years after I’ve made a few peach cobblers or sliced a few up on our granola whatever is left gets peeled, sliced and frozen. There’s nothing like pulling out peaches in the middle of winter.

This year, I got a hankering for a peach salsa. Salsas are so easy to throw together and who doesn’t love a great fresh salsa? Take it to a party, serve it over top of fish or hoard it all for yourself. Either way, I won’t judge.


Peach Salsa

Peach Salsa
Recipe type: Appetizer
Prep time: 
Total time: 
Serves: 3 cups
Summer peaches come together in this quick and easy refreshing salsa. Enjoy with tortilla chips or on top of fish.
  • 2 tomatoes, seeded and chopped (I used Roma)
  • ¼ red onion, chopped
  • 1 jalapeno, seeds removed and finely chopped (use ½ jalapeno for less heat)
  • 3 peaches, peeled or not, chopped
  • Cilantro to taste, left whole or coarsely chopped. (I love cilantro, so I use ¼ cup or so)
  • Juice of 1 lime
  • Salt and pepper to taste (approx 1 tsp salt and ½ tsp pepper)
  1. Chop all ingredients and throw them into a medium size bowl.
  2. Add juice of one lime, salt and pepper and cilantro and mix until combined.
  3. For best taste, let the flavors marinate for 1 hour or more before serving.
  4. If you can't wait, eat immediately.

If you make this recipe, be sure to snap a photo and tag us @realfood_life or hashtag it #realfoodlife. I’d love to see what you make!

Until next time, keep it real.

Chickpea “Tuna” Salad


Depending on what kind you buy, tuna can be unethical, and dangerous to eat. Like many other fish, tuna contains mercury, which is toxic to humans. The FDA recommends limiting the amount you eat, especially if you’re pregnant. It’s environmental impact can be quite disturbing as well. If fished improperly, large amounts of bycatch result in capturing and discarding a staggering volume of non-targeted marine life.

However, there is always a yummy real food alternative! Chickpea “tuna” salad uses delicious, healthy chickpeas (garbanzo beans) instead of tuna mixed with chopped veggies. The nori sheet introduces a seafood-like flavor reminiscent of true canned tuna and can be found in any well stocked grocery store.

This recipe is based on one that I had during a PAN Vegan Pledge meeting in which I volunteered as a mentor. PAN pairs up pledges with mentors to help them transition to a vegan diet while providing tips, recipes and support during the month long experience. Pledge groups are popping up in several cities if you are interested in checking it out.

Side note: There are still many processed vegan food choices, so always read labels. This is why I predominantly promote a real food, plant-based diet. Now for that recipe…


Chickpea "Tuna" Salad
Recipe type: Lunch
Prep time: 
Total time: 
  • 1 can of chickpeas (aka garbanzo beans-I like Eden Organic brand. No salt, BPA free cans)
  • 1 sheet nori (sushi seaweed sheet)
  • 1 carrot, finely diced
  • 1 celery stalk, finely diced
  • ¼ onion, finely diced
  • ¼-1/2 cup mayonnaise (I used Veganaise for a quick alternative-not a perfect choice-but try making your own mayo with this recipe)
  • ½ tsp spicy mustard (or Dijon works fine too)
  • ½ tsp pepper
  • ½ tsp salt
  • ½ lemon, juiced
  • ¼-1/2 cup purple cabbage (optional)
  • Handful of parsley, chopped (optional)
  • Red bell pepper, finely diced (optional)
  1. Drain and rinse beans.
  2. Transfer to a bowl and mash with a potato masher or pulse in a food processor. Leave some larger chunks of chickpeas for texture.
  3. Crumble and tear nori sheet into small pieces and add to the beans.
  4. Add remaining ingredients and stir together.
  5. Serve with whole grain crackers, on a sandwich using Ezekiel bread or inside lettuce cups. Enjoy!
  6. Tip: If you own a Vitamix, wet chop all your veggies and this will come together in a flash.

chickpea-tuna-salad-2If you make this recipe, be sure to snap a photo and tag us @realfood_life or hashtag it #realfoodlife. I’d love to see what you make!

Until next time, keep it real.