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

carrot muffins

CARROT
i was pretty skeptical when making these muffins because they called for ALOT Of carrots, were low in sugar and had alot of healthier type ingredients (spelt flour?!).  They are probably one of THE BEST muffins i have ever made. I will be making these again and also try experimenting with adding some other things (maybe zuchinni in the summer?!).


8 oz. carrots (chopped and peeled)
1 egg replacer
1/3 cup sugar
1/4 cup applesauce
1/2 teaspoon vanilla extract
1/4 cup coconut oil
1/2 cup all purpose flour
1/2 cup whole spelt flour (or oat or whole wheat flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon salt

Preheat oven to 350 degrees and grease a muffin tin.

Place carrots in food processor and pulse a few times until they are grated. Add in the egg replacer, sugar, applesauce, vanilla and coconut oil and blend until combined.

In a separate bowl, sift & mix together together all dry ingredients (flours, baking powder, baking soda, cinnamon and salt).

Pour wet ingredients into the dry and gently fold together. Don’t over mix.

Scoop batter into the greased muffin tin – approx 1/3 cup batter per muffin.

Bake for 15-18 minutes, use a toothpick to check for doneness. Don’t over bake.

raw brownie truffles.

truffles

I’m intrigued by raw deserts, but they seem like they can be kind of expensive, considering all the ingredients and time that goes into them. I have been pinning a few here and there lately that have peeked my interest and might start giving them a try….These were a simple treat to make, made with ingredients I had on hand. ( I seem to have alot of almonds on hand currently so I used those!) They are fairly healthy for you too, considering they have no refined sugar! They should satisfy a craving for something sweet and chocolatey. And you can roll them in all kinds of goodness – and make a whole variety of truffles.

Place 1 cup almonds in a food processor ( i used my vitamix) (you can also use any kind of nuts or combination of nuts here) and get them chopped up (not too fine). Add 1 cup pitted dates and mix until it starts to stick to the blade.  Add 4 T shredded coconut and 5 T cocoa powder and mix. Then add 2 T agave and mix until combined.  Roll into walnut size balls and then roll them into your topping. I rolled mine in cocoa powder and cinnamon.

fudgy beet cupcakes.

beet

Have you ever baked with beets?

I have one other time, years ago – and although it can be kind of messy (your kitchen can look like a serial killer worked in there if you aren’t careful), its pretty amazing how you can pack something so healthy into something so sweet and not really even know its there. I’m not really a HUGE fan of beets. I can handle them in small doses, or if they are heavily disguised. We juice them alot, but usually I try to mask the earthy taste with something sweet like pineapple or apples. I find on their own they are just too much for me. This recipe disguises the beets pretty well – and if you use natural sugar and some whole wheat pasty flour, you can really pack a healthy treat. Although, Milo had the great idea to stick some chocolate chips in there too….

The original recipe is found here.

  • 2 medium beets
  • 1 cup unsweetened vanilla almond milk
  • 1 tsp white or apple cider vinegar
  • 
3/4 cup raw turbinado OR granulated sugar
  • 3 T melted coconut oil
  • 2 tsp pure vanilla extract
  • 1/2 tspn chocolate extract
  • 1 cup + 1 heaping Tbsp whole wheat pastry flour or unbleached all-purpose flour
  • scant ½ cup unsweetened cocoa powder
 + more for topping
  • 1 tsp baking soda
  • ½ tsp baking powder
Instructions
  1. Preheat oven to 375°F, remove the stem and most of the root from your beets, and scrub and wash them underwater until clean.
  2. Wrap beets in foil, wrap tightly, and roast for one hour or until a knife inserted falls out without resistance. They should be tender. Set in the fridge (in a bowl to catch juice) to cool to room temperature.
  3. Once cooled, either finely grate or puree beets in a blender (adding orange juice or water to encourage mixing). Measure out ½ cup and set aside.
  4. Line a muffin pan with paper liners.
  5. Whisk together the almond milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and ½ cup beets and beat until foamy.
  6. Add the flour, cocoa powder, baking soda, baking powder, and salt to a sifter and slowly sift it into the wet ingredients while mixing with a hand-held or standing mixer. Beat until no large lumps remain. Throw in some chocolate chips if you desire.
  7. Pour batter into liners, filling ¾ of the way full. Bake 22 to 25 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely. Do not try and unwrap them or they’ll stick to the wrapper.
  8. Once cooled, dust with cocoa powder and store in an airtight container to keep fresh.

peanut butter & jelly smoothie.

pb&j

smoothie2

It must be the time of year – but I’ve been making alot of smoothies lately. here is my take on a peanut butter and jelly smoothie!

1 cup almond milk
1 frozen banana
handful or so of frozen blueberries
1 tspn flax
1 T peanut butter
3 dates

Blend and enjoy…Delicious, right?!

 

340. sweet potato, apple and carrot juice.

juice
I have been curious about juicing a sweet potato for some time now. I saw a post recently where someone juiced one and claimed it was delicious. One lonely sweet potato had been lingering in my fridge, along with some macintosh apples the husband bought for eating (gross!), so I thought now was a better time than ever. And I gave it a go.

I put one sweet potato
2 apples
1 carrot

in the juicer. and honestly, not so sure what I was scared about…this was super tasty! Milo was mad it didnt make enough for him to have a big glass full! (we had to share). That said, Ill be buying some more sweet potatoes and making more next time!

305. carrot cake smoothies.

Happy Halloween! I wish i had something more festive to share today….but hey! at least its orange…

This was a variation on something I saw on pinterest and it said instead of eating a piece of carrot cake for dessert – try this…It definitely wasn’t as good as cake, but it was pretty healthy and kind of reminiscent of carrot cake so at least theres that….

I put in the vitamix:
1 large carrot,
10 oz almond milk
squirt of honey
dash of cinnamon
dash of nutmeg
Handful frozen pineapple
Half a frozen banana
1 tspn flax

Blend and enjoy

300. cheezy orzo and broccoli.

300 posts in!
Tonight’s dinner was pretty quick to make, and pretty tasty too!
Vegan mac and cheese sauce could be hit or miss, but this I was pleased with – it had alot of flavor!
Original recipe found here.

292. pad thai

Pad thai is one of my favorite foods ever.
This dish (when it turns out right) is also one of my favorite things to make from vegan with a vengeance.

I change it around a little bit, but you can do what works for you.

My version goes like this:

Mix together:
6 T soy souce
4 T sugar
3 T lime juice (or tamarind paste)
1 t garlic chili paste (add more or less depending on your spice level)

Dice and fry up some tofu. Right before its almost done, dump in a bunch of cloves of minced garlic (based on your preference. I love garlic, so I add about 4)
Prepare rice noodles – but DON’T overcook them. This is the part that gives me trouble. I usually undercook them a tad, b/c they cook a little more later when I put everything together.

Shred some carrots, dice up some green onions, get your sprouts ready.

When the tofu and the rice noodles are ready – you gotta move kinda quick.

In the pan with the tofu, still hot from cooking, dump in your sauce. Add the Noodles, carrots, green onions, and mix it all up. Cook for just a bit, to get everything evenly coated and warm, but being careful to not overcook, otherwise your noodles will get mooshy and gross.

Throw in bean sprouts at the last minute, give it one last toss, and remove from heat and serve. Top with crushed peanuts, cilantro and lime wedges.

Also, maybe im crazy, but I LOVE room temperature lefotvers of pad thai the next day. The best.

Pad thai is one of my favorite foods ever.
This dish (when it turns out right) is also one of my favorite things to make from vegan with a vengeance.

I change it around a little bit, but you can do what works for you.

My version goes like this:

Mix together:
6 T soy souce
4 T sugar
3 T lime juice (or tamarind paste)
1 t garlic chili paste (add more or less depending on your spice level)

Dice and fry up some tofu. Right before its almost done, dump in a bunch of cloves of minced garlic (based on your preference. I love garlic, so I add about 4)
Prepare rice noodles – but DON’T overcook them. This is the part that gives me trouble. I usually undercook them a tad, b/c they cook a little more later when I put everything together.

Shred some carrots, dice up some green onions, get your sprouts ready.

When the tofu and the rice noodles are ready – you gotta move kinda quick.

In the pan with the tofu, still hot from cooking, dump in your sauce. Add the Noodles, carrots, green onions, and mix it all up. Cook for just a bit, to get everything evenly coated and warm, but being careful to not overcook, otherwise your noodles will get mooshy and gross.

Throw in bean sprouts at the last minute, give it one last toss, and remove from heat and serve. Top with crushed peanuts, cilantro and lime wedges.

Also, maybe im crazy, but I LOVE room temperature lefotvers of pad thai the next day. The best.

253. shutterbean’s killer granola.

True story: I know first hand that tracy from shutterbean.com does NOT mess around when it comes to granola. I know because once I was cyber-drooling over one of her recipes she posted and SHE SENT ME SOME IN THE MAIL. It was divine. And from that day on, i realized that making granola at home is easy and delicious and MUST be done.

So when she posts a granola recipe…I listen.

Her newest recipe is for killer granola. And although I didn’t have everything she had used on hand, I made some substitutions and it turned out fantastic.

I subbed pecans for the walnuts, and flax seed for the black seasame seeds. I added some dried apricots at the end as well. I will be making this again. and again. and again.  You should too!