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Chocolate Coco Pots
Rich, chocolatey mousse-like little pots of yumminess –and no dairy involved. It gets its creaminess from coconut cream. Top with whipped coconut cream and shaved chocolate– you will be in chocolate heaven!
Almond Oatmeal Cranberry Cookies
Almond Oatmeal Cranberry Cookies
These are like delicious little bites of Autumn! Chock full of almonds, oats and cranberries, these scrumptious morsels contain healthy fats, fiber and just the right amount of sweetness!
Servings: 8
Ingredients
- 2 tbsp ground flaxseed (flaxmeal)
- 5 tbsp water
- 1/2 cup melted coconut oil
- 1/2 cup brown or coconut sugar
- 1/4 cup white sugar
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- 3/4 cup almond flour Grind up your own flour by putting almonds in a food processor and running until a fine flour forms.
- 3/4 cup brown rice flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup rolled oats (quick or regular)
- 3/4 cup dried cranberries- low sugar is best
- 1/2 cup sliced or chopped almonds
Instructions
- Preheat oven to 350 F. Line a baking sheet with parchment paper or silicone liner.
- Make flax eggs: Mix together the flax meal and water in a small bowl. Let rest for 10-15 minutes to thicken.
- In a large bowl, whisk together the melted coconut oil, sugars, flax mixture and extracts until combined.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon. Add to the wet ingredients.
- Fold in the cranberries, oats and almonds.
- For small cookies, use a small cookie scoop to create cookies on the prepared baking sheet. For larger cookies, use a small ice cream scoop. Space about 2" apart. Flatten slightly with spatula.
- Bake 17 minutes for small cookies, 20-22 minutes for large cookies. Let rest 5 minutes on baking sheet and transfer to wire rack to cool. Enjoy!
Nourish Bowl with Creamy Peanut Sauce
Sauteed veggies over a bed of brown rice, dressed with a creamy peanut/coconut sauce — this Asian-inspired dish packs loads of fiber, protein and flavor!
Big Salad
This is my go-to staple for lunch almost every day. It’s versatile and delicious, and ensures I get my daily dose of greens, beans and veggies. You can switch it up with whatever you like. It’s a great meal-prep item– takes about 45 minutes to prepare, then it’s ready to eat four days out of the week. Elaine Benes would be proud!
Cherry Almond Pie Overnight Oats
Who doesn’t want pie for breakfast? Especially if that pie was incredibly healthy as well! This Cherry Almond Pie Overnight Oats not only tastes like cherry pie but contains healthy fats from the chia seeds, Vitamin E from the almond butter and fiber from the oats. Instead of a sugary jam, this jam is naturally sweet from the cherries and thickened with chia seeds. Cherries and almonds are a match made in heaven, but if you want to mix it up, see my Notes below for variations that are just as delicious and satisfying! For another you-won’t-believe-it’s-healthy breakfast, check out my Oatmeal Pancakes with Nut-Butter Syrup.
Cherry Almond Pie Overnight Oats
This is a healthy treat for breakfast, and reminds me of a delicious cherry pie. You can switch out the cherries for fresh or frozen blueberries or strawberries, and the almond butter for peanut butter-- delicious versions that are just as satisfying and delicious! See Notes below for variations and suggestions.
Servings: 2
Ingredients
- 1 1/2 tbsp natural almond butter- room temperature
- 3/4 cup unsweetened vanilla almond milk or other non-dairy milk
- 1/2 cup quick cooking or old fashioned rolled oats
- 1 tbsp Chia seeds
- 1/2- 1 tbsp maple syrup, depending on desired sweetness
- 1/4 tsp ground cinnamon
- 1/8 tsp nutmeg
- 1/4 tsp almond extract (don't skip this)
- Sea salt, pinch
- CHERRY CHIA JAM:
- 3/4 cup frozen pitted cherries, thawed
- 1 tbsp chia seeds
- 1/2 tsp maple syrup
- 1/8 tsp almond extract
Instructions
- Start with the Chia Jam: Mash the thawed cherries in a small bowl, add chia seeds, maple syrup, and almond extract, stir to combine. Place in fridge to set up for 5-10 minutes.
- In a medium-sized bowl, combine almond butter and milk, whisk together until well combined.
- Add in oats, chia seeds, maple syrup, cinnamon and almond extract. Stir together, Let it sit in the fridge to thicken for 5 minutes.
- In a canister jar, parfait dish or wide, tall glass, spoon in half the oatmeal mixture, dollop on half the cherry mixture, top with remaining oatmeal mixture and top with remaining cherries. Garnish if you like with cherries, almond butter, slivered almonds or dairy-free yogurt. Enjoy!
Notes
This makes two medium/small servings, or one large one as pictured.
For a richer version, substitute reduced or full fat coconut milk for the almond milk, or use half coconut milk, half almond milk.
You can easily double this and store it in the fridge to enjoy for several breakfasts.
Variations: Two combinations to try- Strawberries and peanut butter or Blueberries and cashew butter. Change almond extract to vanilla extract. Top with the nut butter, sliced berries, peanuts and/or walnuts.
Zesty Basil Eggplant with Dates
Eggplant provides the “meaty” base for this dish, spiced up with ginger, cayenne and sweetened with juicy dates. Serve it over brown rice or pasta for a filling and delicious dinner!
Sassy Sweet Potato Fries
Sassy Sweet Potato Fries
Using sweet potatoes instead of regular white potatoes boosts the nutrients, not to mention the flavor as well! These fries are snazzed up with spices and seasonings, and baked for a healthier cooking option. I've tried repeatedly to get them crisp in the oven, which doesn't always work. If you have an air fryer, it would work wonders! Either way, these fries taste great or as one of my cooking students exclaimed, "I could eat these every day!"
Servings: 4
Ingredients
- 2 medium/large sweet potatoes
- 2 tsp cornstarch
- 1 tbsp oil (avocado works best at higher temps)
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp cinnamon
- 1/2 tsp paprika
- 1/2 tsp ground black pepper
- 1/4-1/2 tsp kosher or Himalayan salt, to taste
Instructions
- Peel potatoes and cut into even strips, about a half inch thick. Cutting them into equal sizes ensures they will cook more evenly.
- Place the fries into a large strainer (over the sink) and add the 2 tsp corn starch. Toss to coat, letting excess cornstarch shake out into sink.
- Pour your coated fries into a large bowl and add the oil, stir to coat. Then add spices, stir to coat again, then place on a baking rack on a sheet pan. This allows air to circulate around the fries. Make sure the fries are not touching so they can crisp up (as much as possible). Don't crowd the pan! Use two pans if necessary.
- Bake in a 425F oven for about 30 minutes. Watch to make sure they don't burn. Remove from the oven and let cool slightly for 2-5 minutes. They may get crisper as they cool.
Notes
When reheating these fries, put in a toaster oven and heat slightly to re-crisp them. If you reheat them in a microwave they will become soggy.
Baking them in an oven is healthier, but can only do so much when it comes to the crispy-factor. if you want really crispy fries, try an air fryer!
Tuscan White Bean Dip
Creamy and garlicky, perfect for scooping onto crackers, chips or pita bread. A great starter for an Italian-themed meal!
Zesty Salsa
This recipe is a combination of tweaking various salsa recipes to come up with just the right blend of veggies, spices and herbs. It has a lot of ingredients but comes together quickly in a food processor. My husband loves it and requests I make it almost every weekend.
Perfect Tomato Soup
Perfect Tomato Soup
A wonderful soup to warm you up on a cold Fall or Winter day! Stock full of tomatoes, carrots and other veggies, made creamy with coconut milk. Perfection!
Servings: 4
Ingredients
- 2 tbsp olive oil
- 2 14 oz cans Fire-Roasted Tomatoes
- 3 cups vegetable stock- low salt
- 1 medium onion, chopped
- 2 medium carrots, peeled and diced if organic, no need to peel
- 3 cloves garlic, chopped
- 3 tbsp fresh basil, chopped or 1/2 tbsp dried
- 1 bay leaf
- 3 tbsp sugar
- 1/4-/1/2 tsp red chili flakes (optional)
- 1 cup coconut milk, full fat
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Heat oil over medium heat in a large stockpot or dutch oven
- Add the onion and carrot and cook until softened, about 5 minutes
- Add garlic and cook an additional 2 minutes- don't burn the garlic!
- Add the Fire-Roasted tomatoes, veggie stock, basil, bay leaf, red chili flakes and sugar. Add salt and pepper to taste (start with 1/2 tsp each)
- Bring to a low boil, cover, turn the heat to low and allow to simmer for 30 minutes.
- Remove from heat, remove the bay leaf, and transfer to a blender or food processor in batches until pureed and smooth. (Or, you can use an immersion blender and keep it in the pot.)
- Return to the pot and pour in the coconut milk. Stir and heat through on low.
- Serve with a sprinkle of basil on top, and/or your favorite croutons or crackers.
Nutty Coconut Granola
This is absolutely delicious and chock full of oats and nuts for a healthy breakfast or snack. The oats provide fiber and the nuts and seeds are loaded with hearty-healthy fats, vitamins and protein. Pour your favorite plant-based milk over and enjoy a bowl of heaven!
Curried Chickpea Salad
Made with the protein-packed chickpea, this wonderful salad is not only tasty but healthy, with plenty of fiber and minerals like iron. Make it into a sandwich on toasted whole grain bread, snuggle it in a wrap with fixins or on pile it on top of a green salad for a complete meal!
Hearty Pumpkin Pancakes
Hearty Pumpkin Pancakes
Fluffy and fragrant with cinnamon, cloves and pumpkin, these hearty pancakes are gluten-free because they are made with fiber-rich buckwheat flour. The pumpkin provides plenty of beta-carotene and the warming spices are rich in antioxidants. You can use two (pasture-raised) eggs or go vegan by substituting two flax eggs.
Servings: 4
Ingredients
- 1 cup buckwheat flour
- 1 cup pumpkin puree not pumpkin pie filling
- 1 cup unsweetened plant milk I use unsweetened vanilla almond milk
- 2 large eggs, or flax eggs (see Note below)
- 2 tbsp canola or coconut oil
- 2 tbsp pure maple syrup
- 2 tsp pure vanilla extract
- 1/2 tsp apple cider vinegar I use the one with "The Mother"
- 1/2 tsp baking soda
- 1/2 tsp Kosher salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
Instructions
- To a high-powered blender, add all ingredients in order of ingredient list.
- Blend until combined, stopping to scrape down the blender once or twice as needed.
- Lightly coat a large skillet or griddle with oil or cooking spray and heat over medium low heat.
- Once the pan is hot, pour 1/4 cup of the batter for each pancake. Let cook until the pancakes look dry at the ends, about 3-4 minutes. Flip and cook on the other side until golden, about 1-2 minutes.
- Serve immediately with any desired toppings, including pure maple syrup, almond butter, pumpkin butter, vegan butter, sauteed apples, toasted pecans and whipped coco cream.
Notes
Each Flax Egg: Mix 3 tbsp ground flax meal, 1 tbsp water, let sit until thickened, about 5 minutes
To freeze: Lay the pancakes in a single layer on a parchment-lined baking sheet, then place in the freezer. Once frozen, transfer the pancakes to a ziptop bag and store for up to two months. Reheat in the toaster oven, directly from froze. Leftover pancakes can also be stored in the refrigerator for up to two days.
Increase milk to make thinner (more pourable batter) pancakes.
I use the pictured flour below -- it's organic, non GMO and has 30 grams of fiber per serving!
Eggplant Pomodoro Pasta
If you love eggplant, this recipe is for you! Diced eggplant, sauteed until tender with garlic and olive oil, tossed with fire-roasted tomatoes, olives and capers creates a fresh, light sauce. Serve it over a high protein pasta topped with a sprinkling of nutritional yeast and chopped parsley.