Rachel's Fit Kitchen

plant based + tasty + easy



Crêpes with fresh fruit

It wouldn’t be Sunday without a stack of homemade crêpes or pancakes!

Ever since I was a kid I’ve loved fluffy pancakes. I used to make them for my parents and brother every weekend, and my dad always said I should open my own pancake cafe! Back then they definitely weren’t healthy (read: swimming in butter and then drowned in syrup!). Nowadays I opt for plant based crepes or pancakes topped with fresh fruit with a little jam or a drizzle of maple syrup. #yum


3oz (85grams) plain flour
1/2 cup unsweetened plant milk (I usually use almond milk)
1/2 cup water
1 tsp baking powder
1 tsp coconut sugar
1/2 tsp vanilla extract
Canola or coconut oil spray

To serve
1/2 cup mixed berries
Strawberry jam or maple syrup

1. Add crêpe ingredients to a large bowl. Using a whisk mix well until a smooth batter is achieved.

2. Heat a skillet over medium/low heat. Spray with cooking oil.

3. Pour a third of the batter into the hot skillet and swirl the skillet around to spread the batter across the surface and up the edges.

4. Cook until golden brown on both sides. Repeat process with the remaining batter.

5. Spread a little jam over the crêpes (or drizzle with a little maple syrup). Fold in half and then in half again. Top with fresh berries. Enjoy!

Makes 3 crêpes


Sunday Funday calls for fun times in the park with friends and family, lots of good food and some tasty drinks! This one is one of my favorite summer time cocktails. If you don’t drink alcohol, you could substitute the rosé for dry sparking apple juice (not sweetened or cloudy).


1 bottle of rosé, frozen for at least 6 hours
2 cups frozen strawberries
1/3 cup freshly squeezed lemon juice
1/4 cup agave syrup

1. Place all ingredients into a high powered blender and blend until smooth. Serve immediately.

Serves 4.

Pink Pitaya & Strawberry Nice Cream

Pitaya is the strange looking fruit of a cactus native to Mexico. The fruit is famous for making refreshing smoothie bowls, nice cream and drinks, and the pink pitaya has an amazing naturally vibrant color!

7oz (200 grams) frozen pink pitaya/dragon fruit
3 cups frozen strawberries
3 frozen bananas, peeled
1-2 tbsp agave or maple syrup (optional)
1/2 cup fresh berries
4-6 waffle cones

1. Place frozen fruit into a high powered blender and pulse until smooth. Add a little water or plant milk, if needed to get it moving.

2. Return to the freezer for 2 hours before serving. Top with fresh berries.

Makes 4-6 waffle cones, depending on size you make them! Enjoy

Strawberry & Rhubarb Breakfast Muffins

My kind of Six Pack! These muffins are made with almond meal, which makes these breakfast muffins so tasty no one would ever guess they’re gluten free!


1/4 cup coconut oil
1 cup coconut sugar (or sub with raw or turbinado sugar)
2 tbsp ground chia seeds
1/2 cup unsweetened almond milk
1/2 tsp vanilla extract
3/4 cup chopped fresh rhubarb (reserve a few pieces of fruit)
3/4 cup chopped fresh strawberries (reserve a few pieces of fruit)
1 cup almond flour
3/4 cup rolled oats
1/2 cup gluten free flour
1 tsp xanthum gum
1 tsp baking soda
1 tsp ground ginger
1/2 tsp ground cinnamon
Pinch of salt

1. Preheat the oven to 350F/

2. Prepare chia eggs by mixing together ground chia with 5 tbsp water. Allow to thicken for five minutes. 

3. Into a large bowl add oil, coconut sugar, chia eggs, almond milk and vanilla extract. Whisk well.

4. Add remaining ingredients to wet mixture. Stir well.

5. Spoon muffin mixture into 12 muffin papers or greased muffin pan. Top mixture with a few small pieces of reserved strawberries and rhubarb.

6. Bake for 40 minutes or until a baking skewer inserted into a muffin comes out clean.

Allow to cool for a few minutes before eating as the fruit will be very hot. Enjoy!

Makes 12 muffins

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