These are what Olivia and I had for breakfast today!
In a small bowl, mix and let sit for a few minutes:
- 4 Tbsp Ground Flaxseed
- 3 tsp Chia Seed
- 14 Tbsp Water
In large bowl, mix:
- 2 bananas, mashed
- 1/2 c applesauce
- 1/3 c milk (I used oat but any kind will work)
- flax/chia mixture
- 1/2 c sugar (I used coconut sugar crystals – lower glycemic levels)
- 2 c spelt flour
- 3 tsp baking powder
- 2 tsp baking soda
- 1 tsp cinnamon
- 1 c oats
- 2 Tbsp Hemp Seeds (optional – adds some protein)
- 1 1/2 c blueberries – folded in after all of above are mixed.
Spoon batter into greased 12 muffin pan. I filled mine to just over the rim as they don’t rise much. Bake in 350 oven for 20-25 min.
They came out moist and delish!
These are so moist and delish. I keep them in the freezer and take a few out at a time. Healthy snack!
I did not create this recipe but cannot recall where I found it.
Process til ground:
- 1c walnuts
- 1c oats
- 1/2c raisins
- 1/2c cranberries or dates
- 1/2c whole wheat pastry flour
- 1 1/4t baking powder
- 1 1/4t cinnamon
- 1/2t ginger
- 2 carrots, grated
- 1 apple, grated
- 1 mashed banana
- 1/4c almond milk
- 2T maple syrup
Bake at 350 for 20-25 min
Sometimes you just don’t feel like making a grand breakfast (or even a simple one). Make these and freeze them for those days 🙂 Also make a great snack.
Original recipe here: http://www.wisebread.com/whats-cooking-breakfast-cookies-for-the-life-hacker-on-the-go
- 3 mashed bananas
- 1/3 cup apple sauce
- 2 cups oats
- 1/4 cup almond milk
- 1/2 cup raisins
- 1 tsp vanilla
- 1 tsp cinnamon
preheat oven to 350 degrees. bake for 15-20 minutes.
This makes a great snack to grab-n-go. I’ve kept them in the freezer and took out a few at a time.
Recipe comes from Weelicious: http://weelicious.com/2012/01/04/spinach-cake-muffins/
- 1/2 cup unsweetened applesauce
- 1 flax egg
- 2 teaspoons vanilla extract
- 1 cup fresh spinach, packed
- 1/3 cup sugar
- 2 tablespoons vegetable or canola oil
- 1 1/2 cups spelt flour (or other kind)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Preheat oven to 350 F.
- Place the first 6 ingredients in a food processor and puree.
- Place the remaining ingredients in a separate bowl and combine.
- Pour the spinach puree in a large mixing bowl.
- Slowly mix the dry ingredients into the wet until combined.
- Scoop batter into a greased mini muffin tin, filling each cup 2/3 of the way.
- Bake for 12 minutes.
Holy cow was this good! I was a little weary about cooking cornbread in the crockpot on top of a bean stew but it was so moist and delish. You guys have to make this!
*You may want to make some extra cornbread to serve with leftovers if you are like us who ate a “healthy” portion of bread with our beans.
Original recipe is from here: http://thatwasvegan.wordpress.com/2011/12/21/slow-cooker-bean-and-cornbread-casserole/
- 1 large green or red bell pepper
- 1 large sweet or white onion
- 3 cloves garlic (I used 5 cloves b/c we love garlic!)
- 1 can (16oz) red kidney beans, drained and rinsed
- 1 can (16oz) pinto beans, drained and rinsed
- 1 can (16oz) black beans ,drained and rinsed
- 8-10 oz tomato sauce
- 16 oz diced tomatoes with chilies
- 1/2 can cream corn
- 2 t chili powder (I only used 1 tsp and it was plenty spicy)
- 1 t pepper
- 2 t salt
- 1 t hot sauce
- 1T sugar (Optional – I like the balance of sweet/spicy. Also cuts acidity of tomatoes)
- 1/2 bunch of greens (I used Collards, chopped)
Corn Bread Ingredients:
- 1/2 cup yellow corn meal
- 1/2 cup AP flour
- 1 1/4 t baking powder
- 1 t salt
- 1 T sugar
- 3/4 cups non-dairy milk
- 1 egg replacer mix of choice
- 1 1/2 T vegetable oil
- 1/2 can cream corn
- Chop onions and bell peppers, and mince garlic cloves.
- Sautee onions, peppers and garlic in water in a pan until tender, then add to the slow-cooker.
- Add beans, tomatoes, tomato sauce, 1/2 can of corn, spices, sugar, and hot sauce.
- Cover, and cook on high for about 1 hour.
- Chop greens and stir them into the bean mixture.
- In a separate bowl, combine cornmeal, flour, baking powder, salt and sugar, then stir in the milk, egg replacement, oil and the rest of the corn.
- Ladle the cornbread batter over the bean mixture in the slow-cooker, making it nice and smooth.
- Cover again, and cook for about another 1.5 hours, or until cornbread is cooked through.
This was a easy to make and enjoyed by the whole family. Original recipe found here: http://julesfood.blogspot.com/2010/07/tofu-satey-with-peanut-sauce.html
Serve with rice and a veggie (I served with https://thelittlestfoodie.wordpress.com/2012/10/19/roasted-butternut-squash-with-kale-and-almond-pecan-parmesan/)
1/2 small onion
2 garlic cloves
2 cm piece of ginger
2 T lemon juice
1 T soy sauce
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground turmeric
1. Puree all ingredients in the food processor.
2. Marinade cubed tofu (1 block) covered for 2 hours in the refrigerator.
3. Saute the tofu on all sides till golden brown in oil (I used safflower but coconut would be good too).
PEANUT DIPPING SAUCE
1/2 cup peanut butter, creamy (i used 1/4 creamy and 1/4 chunky)
1/2 cup water
1/4 cup soy sauce
4 garlic cloves, minced or grated
3 Tbl. lemon juice
2 Tbl. brown sugar
3/4 tsp. ground ginger (I used fresh ginger, grated)
1/2 tsp. red pepper, crushed flakes
Heat all ingredients in a sauce pan on low-medium heat.
I thought this was delicious. Olivia….couldn’t spit it out fast enough. Which was weird b/c she likes butternut squash. I’m posting anyway b/c it was that good.
This recipe came from OhSheGlows: http://ohsheglows.com/2012/09/24/roasted-butternut-squash-with-kale-and-almond-pecan-parmesan/
- 2-2.5 pound butternut squash
- 2 lg. cloves garlic, minced
- 2-3 tbsp finely chopped fresh parsley
- 1/2 tbsp extra virgin olive oil
- 1/2 tsp fine grain sea salt
- 1 cup de-stemmed and roughly chopped Lacinato kale
Almond Pecan Parmesan “cheese”
- 1/4 cup almonds
- 1/4 cup pecans
- 1 tbsp nutritional yeast
- 1/8th tsp fine grain sea salt
- 1 tsp extra virgin olive oil
- Preheat oven to 400F and lightly grease a casserole dish with oil.
- Peel the squash. Chop into 1-inch chunks and place into casserole dish.
- Add minced garlic, parsley, oil, and salt into casserole dish and stir until well combined with the squash. Do not add the kale yet.
- Cover casserole dish with a lid (or tin foil with a few holes poked) and bake for about 30-45 minutes.
- Meanwhile, process or chop the parmesan ingredients together until chunky
- When squash is just fork tender, remove from the oven and reduce heat to 350F. Stir in the chopped kale and sprinkle the parmesan all over the squash. Bake for another 5-8 minutes, until the nuts are lightly toasted. Watch closely so you don’t burn them. Remove from the oven and serve immediately!