logo

Red, White, and Blue Almond Meal Pancakes

Serves: 1-2

Ingredients: 

  • 5 Tbsp. almond meal
  • 2 eggs (1 yolk)
  • ½ mashed banana
  • ¼ tsp. vanilla
  • cinnamon
  • handful of blueberries and thinly sliced strawberries

 

Directions:

  1. Combine all ingredients in a bowl.
  2. Spray a non-stick pan with organic cooking spray.
  3. Pour batter into pan and let it set.
  4. Once the edges bubble, flip over and continue to cook another 1-2 minutes. Enjoy with a dollop of yogurt and topped with more berries!

Apple Crisp- Gluten Free and Vegan

INGREDIENTS:

Filling:

  • 2 pounds apples, cored and sliced
  • 1 tablespoon freshly squeezed orange juice
  • 1 tablespoon freshly squeezed lemon juice
  • 1-2 tablespoons pure maple syrup
  • 1 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1/4 teaspoon sea salt

Crumble Topping:

  • 1 1/2 cups blanched almond flour
  • ½ cup chopped pecans
  • 2 tablespoons melted coconut oil
  • 1 tablespoon pure maple syrup
  • 1/8 teaspoon sea salt

 

DIRECTIONS:

  1. Preheat the oven to 350F.
  2. Slice the apples into thin slices (about 1/8-inch thick). Add in the orange juice, lemon juice, maple syrup, cinnamon, nutmeg and salt and stir to coat the apples well. Pour the mixture into a 9 inch square baking dish.
  3. To prepare the crumble topping, combine all of the ingredients in a large mixing bowl and use a whisk or fork to combine into a crumbly texture.
  4. Sprinkle the topping over the apples and bake for 40 minutes or until apples are tender and crumble is lightly golden.

 

Roasted Carrots

Ingredients:

  • 2 lbs. rainbow carrots, peeled
  • 2 Tbsp. extra virgin olive oil
  • ½ tsp. kosher salt
  • ¼ tsp. freshly ground pepper
  • 2 tsp. fresh chopped thyme

Directions:

  • Preheat oven to 425˚F. Line a baking sheet with aluminum foil.
  • Slice the carrots on the diagonal, about 1- ½ inch thick.
  • Combine the carrots, olive oil, salt, pepper, and thyme in a bowl and toss until well coated.
  • Transfer the carrots to the baking sheet and roast for 20-25 minutes. Taste and adjust seasoning.
  • Play around with seasonings such as garlic, parsley or za’atar.

 

 

Pumpkin Green Smoothie

Ingredients:

  • 1 cup hemp milk or milk of choice
  • 1/4 cup canned  pumpkin puree (make sure its not pumpkin pie filling)
  • 1 small frozen banana
  • 1 tbsp flax seeds
  • Handful kale or spinach or both
  • Dash of cinnamon and nutmeg

Directions:

  1. Combine all ingredients into a blender
  2. Blend until smooth

Apple Donuts

INGREDIENTS:

  • 1-2 apples, sliced crosswise
  • Natural peanut, almond or sunflower butter
  • Toppings: unsweetened coconut, mini chocolate chips, granola, sliced almonds, raisins and or Dye-Free Sprinkles.

 

DIRECTIONS:

  1. Slice apples crosswise into 1/2″ slices.
  2. Use a mini cookie cutter to remove the core and make a hole in the center of each slice.
  3. Spread each “donut” with peanut/almond/sunflower seed butter.
  4. Top with a sprinkle of unsweetened coconut, granola, mini dark chocolate chips, raisins, sliced almonds and/or sprinkles.

 

 

 

Apple Donuts

Lentil Soup

Ingredients: 

  • 1 tbsp olive oil
  • 1/2 cup chopped yellow onion
  • 3 garlic cloves, minced
  • 1 tbsp finely chopped peeled ginger
  • 8 cups low-sodium vegetable broth or chicken broth
  • 1 small russet potato, cut into 1/2 inch cubes
  • 2 cups red lentils, rinsed well
  • 2 carrots, peeled and cut into 1/2 inch pieces
  • 2 cups spinach leaves
  • Kosher salt and freshly ground black pepper
  • Fresh grated parmesan cheese

 

Directions: 

  1. Heat oil in a dutch oven or soup pop over medium heat.
  2. Add onion and cook until soft and light golden.
  3. Stir in garlic and ginger and cook for one minute, stirring occasionally.
  4. Add broth, potato, lentils and carrots; bring to a simmer and cook partially covered and stirring occasionally until lentils an vegetables are tender about 15-20 minutes.
  5. Stir in spinach and season to taste with salt and pepper.
  6. Optional: top soup with grated parmesan cheese to taste and serve.

Adapted from Bon Appetit

Sweet Potato Toast 2 Ways

INGREDIENTS:

  • 1 large sweet potato sliced into 1/4 ” thick rounds
  • 1 small avocado mashed
  • 1/2 cup crumbled feta or goat cheese
  • 3 radishes thinly sliced
  • 1/2 cup mixed greens or microgreens
  • 2-3 tbsp  natural almond or peanut butter
  • Apple slices thinly sliced
  • Cinnamon to taste

DIRECTIONS:

  1. Toast sweet potato rounds on high until crisp on the edges and just cooked thru on the inside
  2. Spread avocado or nut butter on the sweet potato
  3. Top with cheese, radish and greens or apples and cinnamon

Almond Flour Muffins

Serves: 12

Ingredients:

  • 3 eggs
  • 2 cup almond flour
  • 1 cup applesauce
  • 1 Tbsp. cinnamon
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 2 tsp. vanilla extract
  • ¼ cup maple syrup
  • Berries, bananas, chocolate chips, nuts, or coconut for topping

 

Directions:

  1. Preheat oven to 350˚F.
  2. Beat 3 eggs in a bowl, and set aside.
  3. Add almond flour, applesauce, cinnamon, baking soda, baking powder, vanilla, and maple syrup. Mix well.
  4. Slowly fold in eggs, and mix until well combined.
  5. Line a muffin tin with liners.
  6. Using an ice cream scooper, scoop to fill.
  7. Top each muffin with berries or toppings of choice.
  8. Bake in oven for 20-25 minutes, or until golden brown.
  9. Cool for 10 minutes, and enjoy!

Amanda W.’s Sweet Pea and Mint Guacamole

INGREDIENTS:

  • 2/3 cup thawed or cooked peas
  • 2 small jalapeños
  • 2 Tbsp. chopped fresh cilantro
  • ¼ cup chopped mint leaves
  • 3 medium ripe avocados
  • 3 scallions, white and light green parts only, thinly sliced
  • zest of 1 lime
  • 1-2 limes, juiced
  • salt and pepper to taste
  • Optional: toasted sunflower seeds

DIRECTIONS:

  1. Heat broiler to high and broil one of the jalapeños on a heatproof pan.
  2. Once cooked, place in a bowl, cover with plastic wrap, and let sit for 15 minutes.
  3. When cool, use a paper towel to wipe off the charred skin. Halve, seed, and dice the roasted jalapeño. Then halve, seed, and dice the remaining raw jalapeño.
  4. In a food processor, purée the peas, jalapeños, cilantro, and mint. Process until almost smooth but still chunky.
  5. In a medium bowl, combine avocado, scallions, lime zest, lime juice, salt, and pea purée. Mash until well combined but still chunky.
  6. Taste and adjust salt, pepper, and lime juice to taste. Top with sunflower seeds.

 

Amanda B.’s Roasted Corn Guacamole

INGREDIENTS:

  • 1 cup fresh or thawed corn kernels
  • 1 Tbsp. avocado oil
  • 2 large avocados, cut into 2’’ dice
  • 1 large tomato, cut into ¼ ‘’ dice
  • ¼ cup chopped fresh cilantro
  • 2 Tbsp. minced red onion
  • 1 tsp. minced jalapeño (optional)
  • 1 Tbsp. minced garlic
  • 2 Tbsp. Fresh lime juice
  • 1 tsp. cider vinegar
  • 1 ½ tsp. course Kosher salt
  • ¼ tsp. cumin

DIRECTIONS:

  1. Preheat Oven to 450˚F.
  2. On a baking sheet, toss the corn with the avocado oil.
  3. Roast corn, tossing often for 7-8 minutes, or until golden.
  4. Let cool, then transfer to a medium bowl.
  5. Fold in the avocado, tomato, cilantro, onion, jalapeño, and garlic.
  6. Stir in the lime juice, vinegar, salt, and cumin.
  7. Cover and refrigerate for up to 6 hours.