2 cups almond flour
1/4 cup coconut flour 1/2 tsp salt 2 teaspoons baking powder 1/2 teaspoon baking soda 4 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 3 large eggs 2/3 cup honey 1 1/2 teaspoons vanilla extract 1/2 cup plain dairyfree yogurt (we used unsweetened vanilla coconut yogurt) 1 1/2 cups peeled and diced apples Topping: 1/4 cup almond flour 1 teaspoon coconut flour 3/4 teaspoon ground cinnamon 1 tablespoon coconut oil, room temperature 1 tablespoon maple syrup 1/3 cup chopped pecans (or walnuts) 1. Preheat oven to 425 degrees. Line 14 muffin cups with muffin liners. 2. First, prepare the topping by mixing everything together, except for pecans, in a small bowl. Add the pecans and store until well combined. Set aside. 3. In a medium bowl, mix together the dry muffin ingredients (almond flour through nutmeg). 4. In a large bowl, mix together the wet muffin ingredients (eggs though yogurt). 5. Add the dry mix to the wet and stir just until combined. Do not over mix. Fold in the apples. 6. Pour 1/3 cup of the better into each muffin cup. Sprinkle the topping on muffins. 7. Bake at 425 for 5 minutes and then lower the temperature to 350 degrees for another 9-16 minutes or until a toothpick inserted in the middle of the muffin comes out clean. Larger muffins may take up to 16 minutes. 8. Let the muffins cool in pan for 10 minutes and then remove to wire rack to cool completely. These muffins are super moist and need to be kept in the refrigerator in an airtight container after the first 24 hours. Enjoy! Original recipe red TexanErin.com
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These are the bomb!! Super easy and quick to make. Super sweet but sweet with the "good stuff." The more plants the better!!!
Rolls: 1 scoop vanilla Juice Plus Complete 4 egg whites 1 tablespoon cinnamon 1/4 cup unsweetened almond milk Sauce: 1/2 cup non-dairy yogurt (we use the unsweetened Vanilla coconut yogurt) 1/2 scoop vanilla JP Complete mix 1 teaspoon cinnamon 1. Combine ingredients for the sauce in a small bowl, mix well and set aside. 2. To make the roll, mix ingredients together in a blender or with a hand mixer. Pour mixture into a pan that has been highly greased with coconut oil. Cook on a low heat for about 10 minutes (DO NOT FLIP like a pancake). Once cooked, lay the roll flat on parchment paper and cut into strips. Spread the sauce and roll it up! Drizzle with sauce before serving! Enjoy! Recipe cred Healthy Living Revolution cookbook 1 tablespoon fresh ginger
2 cloves garlic, minced 1/2 lime, juiced and zest 3 tablespoons soy sauce (we used coconut aminos) 1 teaspoon crusted red pepper flakes 1 teaspoon olive oil 2 large shallots, diced small 10 ounces cremini mushrooms, finely chopped 6 ounces mini Portobello mushrooms, finely chopped 1/2 cup cilantro, coarsely chopped 10 mint leaves, coarsely chopped 4 green onions, green and white parts diced large lettuce leaves to serve 1. Whisk ginger, garlic, lime zest and juice, soy sauce and red pepper flakes in a small bowl with fork. Set aside. 2. In a large skillet, heat olive oil to medium-high heat. Add mushrooms and shallots and stir-fry until soft. Add ginger mixture and cook an additional 2 minutes. Add the cilantro, mint and green onions. Remove from heat. 3. Serve mushroom mixture on a large romaine lettuce leaves! Enjoy! Original recipe orlandodietitian.com This soup is ready in just a few minutes with tons of flavor! Makes 2 servings.
2 medium zucchini, spiralized 2-3 tablespoons thai red curry paste (we used 3 to give it more flavor) 2-3 fresh garlic cloves, minced (we used 3) 14 ounces coconut milk 2 cups vegetable stock 8 ounces large shrimp, wild a small bunch of cilantro fresh lime wedges 1 red chili (optional) 1. Over medium heat, add 1 tablespoon olive oil, garlic, and shrimp. Cook the shrimp for about 3-4 minutes until pink on all sides. Season with sea salt and pepper. Set aside. 2. In same pan, add red curry paste and a splash of coconut milk. Fry for 3-4 minutes, add the coconut milk and vegetable stock, stir and simmer for 2 minutes. Add shrimp and heat through. 3. Place the raw zucchini noodles in two separate bowls, pour hot soup over, and top with cilantro and lime! Serve hot! Original recipe cred cleanfoodcrush. 1 head cauliflower or 1 bag cauliflower rice
2 cups vegetable broth 1 cup almond meal garlic powder, salt and pepper 1/2 cup nutritional yeast optional: Everything But The Bagel seasoning from Trader Joes optional: 1/2-1 pound wild caught shrimp 1. Cut the cauliflower florets off the stalk and into 1-2 inch pieces. Fill the food processor until half full. You may have to do two batches to avoid overflow. Pulse until cauliflower is finely chopped like grits. 2. Add grits, broth, almond meal, and nutritional yeast in medium sauce pan. Bring to simmer over medium heat. Add garlic, salt/pepper and seasoning if desire. 3. Simmer and stir occasionally for 20 minutes until desired grit texture. Serve immediately. 4. Saute shrimp in a little olive oil. Season with salt and pepper. Top grits with sautéed shrimp. Serves approximately 6 servings. Recipe Cred Taste of Shred Recipe booklet Not surprised, this 7- ingredient, naturally sweetened with maple syrup and coconut sugar is dairy free, gluten free, vegan, crispy, crunchy, and nutritious!!! Recipe cred my very favorite website minimalistbaker.com
1/2 cup uncooked white quinoa 3/4 cup pecans, chopped 1/4 cup gluten free rolled oats 2 tablespoons chia seeds 2 tablespoons coconut sugar 2 tablespoons coconut oil 1/2 cup maple syrup optional: sea salt 1. Preheat oven to 325 degrees and line a baking sheet with parchment paper, ensuring it covers the entire surface and all the edges. 2. Add quinoa, pecans, oats, chia seeds, coconut sugar, and salt in mixing bowl- stir to combine. 3. In a small sauce pan- add coconut oil and maple syrup. Warm over medium-low heat for 2-3 minutes, stirring occasionally until the two are totally combined and there is no visible separation. 4. Pour over the dry ingredients and stir to thoroughly combine and coat. Arrange on parchment-lined baking sheet and spread into an even layer with a metal spoon. Try to get it as even as possible so it will cook evenly. 5. Bake for 15 minutes, then turn the pan around to ensure even browning. Bake 5-10 minutes more and watch carefully as to not burn. You'll know it's done when uniformly deep golden brown in color and very fragrant. The edges may appear to be getting too brown, but they're just getting crisp and caramelized, so don't be afraid of that! 6. Let cool completely before breaking into bite-sized pieces with a sharp knife or your fingers. 7. Once completely cooled, store leftovers in a sealed bag or container at room temperature for 1 week or in the freezer up to a month! Recipe red my fave Minimalistbaker.com 1 scoop Juice plus vanilla complete
1-2 tsp melted coconut oil splash unsweetened almond milk 1 tablespoon (or more:) of Enjoy Life Mini Chocolate chips (or any dairyer chocolate chips)(we also like the Lily's brand) Mix and Eat!!! Recipe Cred Juice Plus Community and Healthy Living Revolution resources! Not only are these a crowd pleaser, but they are super easy and great for last minute make for a neighbor or dessert for the family!
1 cup peanut butter 1 cup sugar (we used coconut sugar) 1 large egg 1 teaspoon vanilla Stir together 1 cup peanut butter, 1 cup sugar, 1 large egg, and 1 teaspoon vanilla extract in a large bowl until combined. Shape dough into 1-inch balls. Place balls 1 inch apart on ungreased baking sheets. Flatten gently with fork. Bake at 325°F for 15 minutes or until golden brown. Sprinkle with a little sugar! Enjoy! Y'all, this is so delicious! We are ready for Thanksgiving! Paired with a little scoop of dairy-free ice cream- YUM!!! No one will ever know this healthy dessert is actually healthy!!!
For filling: 6 medium apples, peeled, cored, and diced 1 teaspoon cinnamon 2 tablespoons honey 1 teaspoon lemon juice For topping: 1/2 cup almond flour 1/2 cup gluten free oats 1/4 teaspoon salt 1 teaspoon cinnamon 1/4 cup pecans, chopped 1/4 cup honey 3 tablespoons unsalted vegan butter 1. Preheat oven 375 degrees. 2. To make filling, in a medium bowl, combine apples, cinnamon, honey and lemon juice. Stir together until apples are coated evenly. 3. To make topping, in a separate bowl, whisk together almond flour, oats, salt, cinnamon, and pecans. Use a fork or fingers to mix in honey and butter until topping has a crumbly consistency. 4. Arrange apples into a 9-inch dish or baking dish. Cover with crumble topping. 5. Bake for 30 to 35 minutes, or until top is golden brown. Remove from oven and cool for 5 to 10 minutes. Apple crisp is best served immediately. Store leftovers covered in refrigerator up to 4 days. Makes about 12 muffins
1 large sweet potato 1/2 cup extra virgin olive oil 1/2 cup unsweetened almond milk 3/4 cup maple syrup 1 teaspoon pure vanilla 2 cups gluten free flour 2 teaspoons baking soda 2 teaspoons baking powder 1 1/2 tablespoon of cinnamon salt (optional) 1. Preheat oven to 400 degrees. Prick the sweet potato a few times and bake until soft about 50 minutes-1 hour. 2. Peel the sweet potato and discard skin. Mash the potato into a mixing bowl. Whisk the oil, milk, maple syrup, and vanilla in with your potato. In a separate bowl, whisk the flour, baking powder, baking soda, and cinnamon/salt. Fold the dry ingredients in the wet. I know- the mixture is a bit dry and looks yuck but trust me, when it cooks, it tastes like a cinnamon donut! Evenly distribute the mixture into muffin tin. Bake for approximately 20-25 minutes. Brush the tops with a little maple syrup if desired! Recipe cred Gwyneth Paltrow |
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