coconut milk scones.

scones

I found this recipe for scones a while back and finally gave it a try. I love a good scone for breakfast, but whenever I find a recipe, they are loaded with butter, or oil – not really want to i want to load myself with the first thing in the morning. While delicious, not the most nutritious thing. When i came across this recipe I noticed it had NO butter or oil, so I was definitely intrigued. These turned out pretty good. They arent as melty-amazing on the inside, nor are they overly sweet – but they have a nice outer crunch, and a softish middle. These are easily customizable – the flavor combinations are endless. I made two batches, and froze one for later, so I didnt waste the can of coconut milk I opened.

2 cups flour ( I used spelt flour)
1/3 cup sugar (I used coconut palm sugar)
1 Tbs. baking powder
1/2 tsp. salt
1 cup canned coconut milk (I used the lower fat kind and it seemed to work fine!)
1 cup dried fruit (cranberries, apricots, cherries, raisins, etc.)*

*I made cranberry/orange/coconut and chocolate chip/cherry/almond versions.

coconut milk
sugar

Preheat oven to 425 degrees F. Grease your baking sheet.

In a mixing bowl, combine flour, sugar, baking powder and salt.  Pour in coconut milk. Gently mix with a wooden spoon or a rubber spatula just until it’s combined. Fold in dried fruits. Transfer dough onto a floured surface and shape into a disc about 3/4 inches in thickness. Using a sharp knife or pizza cutter, cut into 8 wedges onto prepared baking sheet 2 inches apart. Brush the tops with coconut milk and sprinkle generously with sugar. Bake for 15-20 minutes or until golden brown. Serve immediately or store them in an airtight container after they have completely cooled.

tofu and black bean enchiladas.

enchiladas

I struggle with making enchiladas; they always come out dry and just not right. I really love Trader Joes black bean and corn enchiladas. They are saucy, full of vegetables and satisfying. So on a whim, I decided to try to recreate something similar, and I think i succeeded.  I wish I had taken a photo, but my lunch leftovers will have to do.

Half a block of tofu, diced small
1 can black beans, drained and rinsed
1 small zuchinni, grated
Few handfuls of baby spinach
One ear of corn, with kernels removed from the cob
1 onion, diced
4-5 cloves garlic, minced
2 tspn cumin
2 tspn chili pepper
black pepper
daiya vegan cheddar cheese (optional)
Corn tortillas (i also did half with flour b/c thats what the husband likes!)
2 10 oz cans enchilada sauce

Preheat your oven to 375.
Add some oil to your pan, and add the tofu. Cook for about 3-5 minutes on each side, then add onions and garlic and continue to cook until the onions start to wilt.  Add the cumin, chili powder and pepper; mix well. Add in the zuchinni, spinach and corn; cook for a few minutes until the spinach starts to wilt; then add in the black beans and cook until beans are heated through.

Coat the bottom of a 9×13 pan with plenty of enchilada sauce. Fill each tortilla with the filling and some daiya cheese if you are using it, and roll tightly.  Top with more enchilada sauce and bake for 20 minutes.

banana blueberry bran muffins.

BranMuffins

try saying that ten times fast!

Since I start my day with a smoothie, around 10 am I’m ready for a little something- usually sweet. I like to make healthy muffins because they satisfy a sweet craving, and usually keep me sustained until lunch. I tend to look for muffins that are low in sugar, and try to substitute healthy flours and fruits to make them worth my while. They are a great breakfast treat for milo too.

I found the recipe for some bran muffins here.  Then I customized them to make them vegan. You can add any kind of fruit, or even use spelt flour if you wanted to stay away from white flour. Spelt flour is my favorite to add to muffins!

1 1/3 cups almond milk, mixed with 1 tspn apple cider vinegar
1 T ground flax, mixed with 3 T water
1/3 cup vegetable oil (I did a mixture of half veg oil, half unsweetened applesauce)
1/4 cup coconut palm sugar (or sub brown sugar if you dont have this)
1 1/2 cups wheat bran
1 cup all-purpose flour (or sub spelt flour)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 teaspoonsgranulated sugar, divided
1-2 ripe bananas, mashed
1/2 cup blueberries

Heat oven to 425 degrees F and coat a 12-cup muffin tin with nonstick spray.

Whisk almond milk, flax, oil (or oil and apple sauce), and mashed banana and coconut palm sugar in a bowl. Whisk bran, flour, baking powder, baking soda and salt in a large bowl. Stir wet mixture into dry until just combined and still a bit rough.

Spoon two 2 tablespoons of batter into each prepared muffin cup. Add about 3-4 blue berries to each muffin and sprinkle each with one of the teaspoons of granulated sugar (1 tspn divided over the 12 muffins). Spoon remaining batter (about 1 tablespoon each) over fruit and sprinkle tops of muffins with remaining teaspoon of granulated sugar.

Bake muffins for a total of 16 to 18 minutes.

banana pancakes.

bananapancakes
Here is a simple banana pancake recipe that turned out really great and you can whip up in no time! Its adapted from this recipe here.

    • 1 ripe banana
    • 2/3 cup almond milk
    • 3/4 cup flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon cinnamonOptional: Chocolate chips or blueberries.

Instructions

  1. In a blender or food processor, puree the banana with the almond milk.
  2. In a separate medium sized bowl, mix together the dry ingredients. Pour the banana/milk mixture into the dry ingredients and stir until just combined. Gently stir in the blueberries or chocolate chips if going this route.
  3. Grease your skillet over medium heat. Using a 1/4 cup measuring cup, scoop the pancake batter into the pan. Flip when bubbles form in the batter (about 1 minute). Let the second side cook for about 30-60 seconds and remove from heat.
  4. Serve pancakes with maple syrup and enjoy

creamy cauliflower and white bean pasta.

CAULIFLOWERPASTAI’ve been eating alot of mac and cheese this winter…and into this spring. Its just so creamy and comforty and its the perfect meal to make on a monday night. However, when I do make it, I always try to incorporate vegetables in there somehow. So when I saw how to make a ‘cream’ sauce out of cauliflower, I thought this could be a good way to mix up my usual way.

I looked for a few recipes and then did a combination of ingredients that I felt would work well.  The result was a garlic-y, creamy sauce with hidden gems like cauliflower and white beans!

1/2 head cauliflower, about 2 cups worth
1 cup white beans (drained and rinsed if using canned)
1 – 1 1/4 cup almond milk
olive oil
1 medium onion
4-5 cloves garlic
2 T nutritional yeast
salt & pepper to taste
1 cup kale or spinach
your favourite cooked pasta

Cut the cauliflower into large florets and add them to a pot of boiling water.  cook until soft, about 10-15 minutes, then drain.  while the cauliflower is cooking, heat 1 tablespoon of olive oil in a pan and saute the onions until softened and lightly browned. Mince the garlic. Add garlic and kale to the pan, until the kale is wilted. Set the kale aside.

Place the cooked cauliflower in a blender along with the white beans, almond milk, onions and garlic, nutritional yeast, salt and pepper, and about 1 T olive oil.  Blend until really smooth.  season to taste with more sea salt & pepper.  Pour over cooked pasta; add in the kale and enjoy!

incredible hulk smoothie.

hulkMy friend anna posted a recipe similar to this on instagram recently, and due to a large amount of avocados laying around my house, I knew I needed to try it out.  That was four days ago – so needless to say, I’m hooked. The addition of the avocado makes it so smooth and creamy. I love it.

I call it the incredible hulk smoothie, for obvious reasons – and it makes it fun when I serve it up to milo, who drinks it without even flinching.  Im sure there are alot of ways to mix this up – i think the addition of mango might even be nice!

Put in your blender:
1- 1 1/2 cups almond milk
1/4 of an avocado (more if you want a more creamier texture)
1 frozen banana1 small apple

Mix in your blender and serve immediately.

*healthy* peanut butter chocolate chip cookies.

COOKIES

These cookies take no time to make, and are free of processed sugars and junk! They DO have chocolate chips in them, but they needed something fun in them!

i found the recipe here.

Below is my adaptation.

  • 1 cup pitted dates pitted
  • 1 medium ripe banana
  • 2 Tbsp creamy peanut butter
  • 1 cup almond meal (ground from raw almonds)
  • 1 cup rolled oats
  • scant 1/4 cup dairy free semisweet chocolate chips

 

  1. Preheat oven to 350 degrees F.
  2. Add dates to a food processor or vitamix and pulse until small bits remain.
  3. Add banana and peanut butter and mix again until combined, scraping down the sides as needed.
  4. In a seperate bowl, combine the oats and the almond meal. Add the peanut butter/date/banana mixture to the almond meal and oats.
  5. Add in chocolate chips.
  6. Scoop out 1 Tbsp amounts of your cookie dough and form into loose discs, then arrange on a parchment-lined baking sheet.
  7. Bake for 15-18 minutes or until golden brown and somewhat firm to the touch.
  8. Remove and let set for a few minutes on the pan, then carefully transfer to a plate or cooling rack to cool. Serve immediately.
  9. Store leftovers in an airtight container for several days. Move to the fridge or freezer for longer term storage.

banana, zucchini & flaxseed muffins.

banZucFlaxMuffins_makegreat

It’s about that time of year where we have more zucchini’s than we know what to do with! I had a rouge banana laying around as well, so I figured it was time to make shutterbean’s banana zucchini and flaxseed muffins! These were pretty easy to veganize, are packed with healthy zucchini and don’t use any oil?! They turned out great! Milo is going to love them!

  • nonstick cooking spray
  • 1 3/4 cup all-purpose flour
  • 1/2 cup ground flaxseed
  • 3/4 cup lightly packed light-brown sugar (I reduced this a tad – they aren’t overly sweet, so do it based on how you like your muffins)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups grated zucchini (from 1 large zucchini)
  • 1/3 cup mashed banana (from 1 large banana)
  • 3/4 cup almond milk
  • 1 1/2 tspn egg replacer, mixed with 2 T warm water
  • 1 teaspoon pure vanilla extract

Preheat oven to 350F Lightly coat muffin tin with cooking spray. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt & cinnamon. Add zucchini and banana and stir to combine. In a small bowl, whisk together almond milk, egg replacer and vanilla. Add milk mixture to the flour mixture and stir until combined (do not over mix)

Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes, Let muffins cool completely in a pan on a wire rack, about 30 minutes. Store in an air- tight container, up to 3 days.

no bake granola bars.

makegreat_granolaBars
I’m always looking for something healthy and satisfying to eat as my mid morning snack. This recipe for these granola bars looked healthy and fairly easy, so I gave them a try. They came together in no time and were delicious! Just what I needed!

  • 1 cup packed dates, pitted (deglet nour or medjool)
  • ¼ cup honey (or sub maple syrup or agave)
  • ¼ cup creamy salted natural peanut butter
  • 1 cup roasted unsalted almonds, loosely chopped
  • 1½ cups rolled oats
  • optional additions: chocolate chips, dried fruit, nuts, banana chips, vanilla, etc.
Instructions
  1. Process dates in a food processor until small bits remain (about 1 minute). It should form a “dough” like consistency.
  2. Optional step: Toast your oats in a 350 degree oven for 15-ish minutes or until slightly golden brown. Otherwise, leave them raw – I just prefer the toasted flavor.
  3. Place oats, almonds and dates in a bowl – set aside.
  4. Warm honey and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout.
  5. Once thoroughly mixed, transfer to an 8×8 dish or other small pan lined with plastic wrap or parchment paper so they lift out easily.
  6. Press down until uniformly flattened. Cover with parchment or plastic wrap, and let set in fridge or freezer for 15-20 minutes to harden.
  7. Remove bars from pan and chop into 10 even bars. Store in an airtight container for up to a few days. I kept mine in the freezer to keep them extra fresh, but it isn’t necessary.

 

apple cinnamon almond oatmeal shake.

APPLE

Just taking note of a great breakfast shake!

Put in the vitamix (or powerful blender)
6 raw almonds
1 apple
1 frozen banana1 cup almond milk
3 T oatmeal
dash of cinnamon