234. carnival cookies.

Shutterbean posted these cookies earlier this week and I havent stopped thinking about them. I had some freshly purchased coconut oil, waiting to be cracked open, and I already had almond meal in the fridge leftover from something I made a while back…Seemed like now was the time to make these! Love that there is no added sugar and these are made from mostly whole foods. And if she posts something vegan, of course I have to try it!

54. peanut butter breakfast cookies.

Anyone else out there crave a second breakfast? I usually drink a smoothie around 8:30am, and by 10:30 am, my tummy is ready for second breakfast. Sometimes I eat yogurt and granola, dried cereal, nuts, muffin or some fruit. I try find snacks that are healthy – low in fat (or at least have the fat come from good fat sources), and low in sugar, or free from processed sugar.  I saw a recipe for these healthy peanut butter cookies and they were made from all natural, unprocessed ingredients, so i made them this morning. Yes, i made them in the morning before I went to work. They only have a few ingredients and bake for 12 minutes. Why not? Prep time was only a few minutes….And I think they will fit the bill for a second breakfast. They aren’t sweet and buttery like normal peanut butter cookies, so be warned; they do taste healthy, but I like that – they are substantial and made from all whole, unprocessed ingredients. Milo enjoyed them too, so thats a plus.

I feel like I say this with every recipe, but you can definitely keep working with this and make it your own. I think it would be great with some chocolate chips, nuts, dried fruit, etc. And if they arent sweet enough for you, try adding more sweetner or using different sweetners. These will do the trick for me. I got 8 pretty big cookies out of this:

1 3/4 cups oats,  ground in your vitamix or blender
1/2 cup natural peanut butter
1/4 cup maple syrup
1/4 cup flax seed, ground
1/4 cup soy or almond milk

Grind your flour and set aside. Mix together the peanut butter, maple syrup and milk. Add in the flax seed and mix well. Mix in the ground oats. Use a big cookie scoop and place on a prepared cookie sheet. Press down with a fork and bake 350 degrees for 12 minutes. Let cool and enjoy!

06. taco soup.

I happened to see this in an email or somewhere randomly from whole foods, and since I had I everything on hand tagged it and decided to make it the following night for dinner. I wanted to scream from the rooftops when I was done -This was bursting with flavor, Seriously. And it came together in no time. We definitely will be making this alot this winter. I always love new ways to transform a taco!

Below is the recipe, the way that I made it (the real recipe calls for beef)

Mexican Taco Stew – Serves 4

1/2 package uptons seitan ground beef
1 medium onion, chopped
2 garlic cloves, finely chopped
2 tablespoons taco seasoning
2 cups low-sodium veggie broth
1 (15-ounce) can no-salt-added black beans*
1 (14.5-ounce) can diced tomatoes*
1 cup frozen corn kernels*
1 cup medium salsa* (trader joe’s red Salsa authentica was definitely the winning ingredient here!)
I had some leftover brown rice, so i threw that in there too.

Brown seitan in a large pot over medium high heat. Remove and set aside. In the same pot, sauté onion and garlic until onion is translucent. Add seitan back to pot and sprinkle mixture with taco seasoning to blend. Add remaining ingredients and simmer, covered, stirring occasionally, 15 to 20 minutes.

Serve with vegan cheese, sour cream and/or avocado.