Ingredients:
Directions:
Cut off both ends of the washed carrots. Cut into carrot sticks (or desired size). Place in a 9″ x 13″ baking dish. Glaze the carrots with the olive oil, honey, salt, and pepper; mix with your hands until evenly coated. Bake at 350 degrees for 40 minutes until tender (or 30 minutes in a convention oven). Serve.
Ingredients:
Directions:
Arrange the orange segments on a parchment covered dish. Place in the freezer for a few minutes. Meanwhile melt the chocolate chips and coconut oil in a small saucepan over medium-low heat until melted. Roll each orange segment in the melted chocolate until coated and place back on the parchment paper covered dish. You may need to melt more chocolate chips and coconut oil depending on the size of the orange and how thickly you coat the segments. Place back in the freezer uncovered for about 15 minutes or until the chocolate is hardened. Serve. Store leftovers (if there are any!) in a sealed container in the refrigerator.
Ingredients:
Directions:
In a small bowl, mash the chickpeas with a fork until partly pasty.
Blend in the liquids (whatever combination you want).
Add the rest of the ingredients, and adjust the seasonings to taste. I garnish with extra chopped tomatoes and chili powder.
Excellent served with pita chips, but any bread will do. Great served with lettuce or avocado too! You can be creative with this recipe, but I love this combination! :)
Ingredients:
Directions:
In a small bowl, stir together the breadcrumbs, Cajun Seasoning, and salt. Dip each chicken breast in the melted butter and then coat it in the seasoned breadcrumbs. Place in a parchment lined 8″ by 11″ baking dish. Bake at 350 degrees for 1 hour.
Muffins:
Cream the butter, applesauce, buttermilk, honey granules, vanilla and eggs. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg. Add the dry ingredients to the wet ingredients and mix until combined. Line 16 muffins cups with paper liners. Pour the batter evenly into the cups.
Streusel:
Stir together the streusel ingredients. Top the muffins with the streusel and press it gently into the batter. Bake at 400 degrees for 13-15 minutes, or until a toothpick inserted in the center of a muffin comes out clean and edges are golden. Let cool for a few minutes before removing the muffins from the muffin tins. Serve warm (slathered with butter), or cooled. Either way they’re delicious!
Makes 16 muffins
I love these tacos. My mom loves them even more. After a few bites she exclaimed, “I think this is my new favorite meal!”
I don’t think I’d go that far, but it was definitely a fun recipe to concoct and eat! These tacos are colorful, scrumptious, and vegetarian. That’s what I’m talking about! :)
This recipe makes about eight large tacos or sixteen small ones (I found one large taco to be quite filling). It fed our family of seven well and we had leftovers.
Ingredients:
Serve with:
Directions:
To Serve:
Spread Butternut Squash Hummus in the center of each tortilla and top with a handful of spinach. Next layer on the beans, tomatoes, and additional topping as desired. Enjoy!
Notes:
*I made my own tortillas beforehand using a doubled version of this recipe. It made 16 very large tortillas.
**The Butternut Squash Hummus gives these tacos their signature taste, but I imagine it could be substituted with refried beans for easier prep work.
Ingredients:
Directions:
Combine all ingredients in a food processor and blend until smooth. Serve fresh or refrigerate. If the hummus gets dry, you can drizzle olive oil over the hummus to moisten it. Serve with bread (preferably pita bread or flat bread).
Makes about 2 1/2 cups of hummus
*Here is a helpful tutorial on how to peel, cut, and cook butternut squash. (I like to drizzle olive oil over the chopped squash and sprinkle it with salt and pepper and mix it with my hands before cooking.) The cooked squash can easily be pureed in a food processor. You will only need a small amount of it for this recipe, so feel free to experiment with the rest of the squash or serve it as a side dish.
Ingredients:
Directions:
Whisk together the flour, baking powder, and salt. In a separate bowl, combine the lemon zest, lemon juice, buttermilk, honey granules, coconut oil, lemon extract, and eggs; beat well. Blend in the flour mixture until combined. Place muffin liners in 10 muffin cups, and pour the batter evenly into the cups. Bake at 400 degrees for 18-20 minutes, or until muffins are golden and a toothpick inserted in the center comes out clean. Cool a few minute before removing from tin. Serve warm (these taste incredible warm), or cool on wire racks.
*You can get the zest from the lemon by scraping it against a cheese grater. But make sure that you do this before juicing the lemon!
makes 10 muffins
Crust:
3 cups whole wheat pastry flour (I used freshly milled soft white wheat)
1/4 cup honey granules
1 tsp salt
2 sticks cold butter, cut into small cubes
4 Tbs ice water
In a processor, place the flour, honey granules, and salt. Pulse to combine. Add the cubed butter and pulse. I like to add half the butter, pulse, then pulse in the rest of the butter. With motor running, pour the water in 1 Tbs at a time. The dough will be soft. Divide the dough in half. Wrap each half in plastic wrap and refrigerate while you make the filling.
Filling:
2 (15 oz) cans pumpkin
2 cups honey granules (or sugar)
1/2 cup ground rolled oats
1/4 cup ground flaxseed
1 Tbs cinnamon
1 tsp nutmeg
1 tsp ginger
1 tsp salt
1 cup almond milk
4 eggs
In a mixer, blend the pumpkin, honey granules, ground oats, ground flaxseed, cinnamon, nutmeg, ginger, and salt. Add the almond milk and eggs and mix until combined. Roll the dough out on a floured surface and place in two 9″ pie pans (or press the dough into the pan). Divide the filling evenly in the 2 pies. Bake at 450 degrees for 15 minutes then reduce the heat to 350 and bake for 25-30 more minutes. The crust will be crispy, and the pie will feel set when touched. Let cool. Serve with whipped cream if desired.
Whipped Cream:
1 pint heavy whipping cream
1/4 cup honey granules
1 tsp vanilla
Place the mixer bowl and beaters in the freezer for about 10 minutes to cool. With mixer assembled, add the whipped cream, honey granules, and vanilla in the mixer and beat until thick and airy (this will take a few minutes). Serve immediately or store in the refrigerator.
makes two 9″ pies
A glance at the over-ripe bananas in the fruit basket assured me that today would be a good day to experiment with a muffin recipe I’ve been formulating in my head over the past few days. A couple mashed bananas later, and here you have it–Banana Nut Muffins. I wasn’t sure there would be any left for a photo shoot after my family discovered them, but thankfully these three muffins escaped. Let’s just say, these muffins were a hit! :)
Ingredients:
1 cup mashed ripe banana (about 2 bananas)
1/3 cup coconut oil
1/4 cup honey granules
1/4 cup honey
2 eggs
1 1/2 cups whole wheat flour
1 cup rolled oats
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp nutmeg
1 cup chopped walnuts (optional)
Directions:
In a large bowl, beat the bananas, coconut oil, honey granules, honey, and eggs. In a separate bowl, whisk together the flour, oats, baking soda, baking powder, salt, and nutmeg. Add the dry ingredients to the wet ingredients and mix until combined. Stir in the chopped walnuts. Line a 12 cup muffin tray with muffin liners, and pour the batter evenly into the cups. Bake at 400 degrees for 13-15 minutes, or until a toothpick inserted in the center of a muffin comes clean. Allow muffins to cool a few minutes before removing from the muffin tin.
makes 1 dozen muffins