1 can chickpeas (shells removed)
1/3 cup creamy peanut butter
1/4 cup maple syrup
dash of vanilla
1 tsp baking powder
handful (or more)Dairy-free Chocolate chips (We use Enjoy Life brand)
Preheat oven 350. Place chickpeas, peanut butter, maple syrup, and vanilla in food processor and blend until smooth and creamy. Fold in 1 tsp baking powder. Fold in chocolate chips! Bake for 9-14 minutes. Best when underdone! Enjoy!
Recipe cred eating with_em
These are the BOMB!! My kids absolutely LOVE them! Easy afternoon snack or side dish! Gluten-free, Dairy-free, husband AND kid approved!
1 package pre-washed green beans
2-3 tablespoons trader joe's Everything but the Bagel Seasoning
2 tablespoons nutritional yeast
olive oil for coating green beans
Toss green beans and a little olive oil in ziplock bag. Coat green beans with olive oil first. Then add nutritional yeast and Everything but the bagel seasoning! Toss in bag until well coated. Bake on cookie sheet at 400 degrees for about 35 minutes (or longer depending on desired crispiness)! Enjoy!
2 cups almond meal flour
1/2 cup brown rice flour
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/2 cup pure maple syrup
1 flax egg (1 tbsp flax meal, 3 tbsp water)
2 teaspoons vanilla
1/2 cup coconut oil
1 cup zucchini grated or shredded
3/4 cups pecans, chopped
handful of dairy-free chocolate chips
1. Preheat oven to 375 and line a cookie sheet with parchment paper. Make your flax egg and put in fridge to thicken.
2. Combine flour, salt, baking soda, and cinnamon in a medium bowl. Combine maple syrup, vanilla, and flax egg in a small bowl. Pour maple syrup mixture into dry ingredients and stir. Stir in coconut oil until combined. Fold in zucchini and pecans.
3. Use a tablespoon to drop dough onto parchment paper. Drop chocolates on top of each cookie.
4. Bake for 8 minutes or until browned on top! Enjoy!
recipe cred Jessicamurnane.com
2 cups gluten free oats
1/2 cup nut butter (we used almond butter)
1/2 cup water
1/4 cup raw honey
1/4 cup almond flour
cocao nibs (maybe a handful)
1 scoop JP Vanilla Complete mix
Mix and roll into balls! Keep in fridge (if you have any left!)!!
Recipe cred Caroline Lewis Jones
2 cups gluten-free rolled oats
1 tsp baking powder
1/8 tsp salt
1 tsp cinnamon
1 cup unsweetened coconut or almond milk
1/2 cup mashed banana (about 1 1/2 medium banana)
1 large sweet apple, peeled, cored, and diced
1/4 cup honey
1. Preheat oven to 375 degrees.
2. In a large bowl combine the oats, baking powder, salt, cinnamon. Add the milk, honey, egg, and mashed banana and mix until combined. Stir in the apple.
3. You can either put the mixture into the fridge overnight or continue with the directions and bake right away.
4. Grease a muffin tin and fill each cup with the oatmeal mixture to just about the top. Bake at 375 degree oven for 20-25 minutes, until the cups are set. Store in the fridge or these can also be frozen. Enjoy!
Recipe red Healthy Living Revolution cookbook
Y'all!! This is the SO good! You don't miss the noodles at ALL! You can make ricotta with macadamia nuts or FIRM tofu. We opted for the tofu but I posted both options below! Remember, if you prefer a more "cheesy" lasagna, be generous with the nutritional yeast!
3 cups raw macadamia nuts, or 1 16-ounce extra FIRM tofu, drained and pressed dry for 10 minutes
3-4 tablespoons (depending on your preference) nutritional yeast
1/2 cup fresh basil finely chopped (we used 2 tablespoons dried basil)
2 tsp dried oregano
1 lemon, juiced (2 tablespoons)
1 tsp sea salt and pinch of pepper
optional: 1 tablespoon olive oil for flavor rich
1/2 cup water if used macadamia nuts (or a lot less if you used tofu. I added 3 tablespoons water because we used the tofu)
1/4 cup vegan parmesan cheese, plus more for topping
1 28-ounce jar of favorite marinara sauce (I like the trader joes brand)
3-4 zucchini squash, thinly sliced
1. Preheat oven to 375 degrees.
2. Add macadamia nuts to food processor or blender. Mix to combine, creating a fine meal.
3. Add remaining ingredients: nutritional yeast, basil, oregano, lemon juice, olive oil, salt and pepper, water, and parmesan cheese. We used tofu instead of macadamia nuts. You are looking for a well-pureed mixture/paste.
4. Taste and adjust seasoning as needed, more nutritional yeast for cheesiness, or lemon for brightness.
5. Pour about 1 cup marinara sauce into a 9x13 inch baking dish and line with thinly sliced zucchini.
6. Scoop small spoonfuls amounts of ricotta mixture over the zucchini and gently spread into a thin layer. Spread on a layer of marinara sauce and then top with more zucchini slices. Continue until all filling and zucchini are used up. The top two layers should be zucchini then sauce. Sprinkle on vegan parmesan cheese and then cover with foil.
7. Bake covered for 45 minutes, then remove foil and bake for 15 minutes more. The zucchini should be very easily pierced when cut with a knife. Let cool for 10-15 minutes before serving.
8. Serve immediately with additional parma cheese if desired. Leftovers (if there are any:) keep 2-3 days in the refrigerator. Enjoy!
Recipe cred Minimalist Baker! She is seriously one of my faves!
1 onion, chopped
1/2 green bell pepper, chopped
1 tbsp garlic, minced
1 pound chicken breast
1 tablespoon chili powder
2 teaspoon cumin
3/4 teaspoon paprika
3 cups chicken broth
1 tablespoon dried cilantro
1 can tomato sauce (14.5 oz)
1 can black beans, rinsed and drained
1 can roasted corn, drained
1 can diced tomatoes, not drained (we used diced tomatoes seasoned with basil, garlic, and oregano)
1. Sauté onion, garlic, and green bell pepper in a little olive oil for 3-5 minutes. Add chicken and sauté until no longer pink.
2. Remove chicken and shred. While shredding chicken, add chili powder, cumin, and paprika to the pan with the onion and bell pepper.
3. Once chicken is shredded, add it back to the pan with the seasoning, onion, and bell pepper. Cook another 2-3 minutes.
4. Add can of tomato sauce, diced tomatoes, and chicken broth. Stir.
5. Allow to cook on medium heat for an additional 8 minutes.
6. Add corn, beans, and dried cilantro. Allow to cook for another 5-10 minutes.
7. Serve with avocado, tortilla strips, and maybe some dairyfree cheese or sour cream! Enjoy!
1 lb. lean ground turkey sausage (you can use spicy sausage if you like a spicy kick)
2 teaspoon olive oil
2 cups butternut squash, peeled and diced
1 onion, diced
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon pepper
4 cups spinach, chopped
4 egg whites
1. Preheat oven to 400 degrees.
2. Heat a skillet over medium high heat. Add the sausage and cook until no longer pink, breaking it up as it cooks. Remove and set aside.
3. Add the olive oil to the pan. Once hot, add the butternut squash and red onion. Cook for 8-10 minutes until squash and onion are tender. Add the salt, garlic powder, oregano, and pepper. Stir together. Add the spinach and cook until it wilts, 1-2 minutes.
4. Whisk together the eggs. Add the sausage and butternut squash mixture to a baking dish sprayed with cooking spray. Pour the eggs over top. Bake for 25-30 minutes until eggs set and are cooked through. Enjoy!
Recipe cred Slender Kitchen
3 brown bananas, mashed
1/4 cup maple syrup
1/4 cup molasses
1 teaspoon vanilla extract
1/2 cup cashew butter
1/4 cup coconut flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon powdered ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
pinch of salt
1-2 tablespoons powdered sugar, for garnish
1. Preheat oven to 350 degrees. Grease a 8 x 4 loaf pan.
2. In a food processor, add all ingredients and puree until completely combined.
3. Pour batter into loaf pan then place in oven to bake for 45-50 minutes until a toothpick comes out clean.
4. Remove from oven, place on cooling rack and let rest for 5-10 minutes before cutting and serving.
5. Once cool, top with powdered sugar!
Recipe cred PaleoOMG
This recipe is from one of my very favorite cookbooks, Naturally Nourished! Healthy, delicious meals made with everyday ingredients
1 tablespoon coconut oil
2 medium yellow onions, chopped
1 teaspoon salt
5 garlic cloves, minced
2 medium-large sweet potatoes, cut into cubes
3 cups water
2 firmly packed cups of fresh baby spinach
1-2 cups fresh cilantro leaves (depending on love for cilantro)
1 tablespoon freshly squeezed lemon juice
1 pinch cayenne pepper
1. In a large stockpot, melt coconut oil over medium heat. Add the onions and salt, stir to coat, and cook until onions have softened, 5 to 7 minutes. Add the garlic, stir, and cook 1 minute more. Add the sweet potatoes and water. Bring the soup to a boil, then reduce the heat to low and simmer until the sweet potatoes are tender, 12 to 15 minutes.
2. Transfer the soup to a blender. Blend on high until smooth, then add the spinach, cilantro, lemon, and cayenne, and continue blending until smooth. Season with salt. Store cooled leftovers in the fridge for up to 3 days.
Original recipe cred Naturally Nourished (page 43)