Pumpkin Oatmeal Muffins

  • 3 large eggs
  • 1 1/2 C pumpkin puree
  • 2 1/4 C almond milk
  • 3/4 C coconut oil
  • 3/4 C honey
  • 2 T vanilla extract
  • 2 T cinnamon
  • 3 pinches of salt, optional and to taste
  • 9 C rolled oats
  • 2 T baking powder
  • 1 1/2 C chocolate chips

Whisk the first 9 ingredients (through salt) in a large bowl. Add the oats and baking powder; stir. Add the chocolate chips; stir. Fill muffin tins till nearly full. Bake at 350 for 23 minutes. Makes 3 dozen.

Adapted from averiecooks.com

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Grilled Three-Potato Salad

  • 6 medium gold potatoes, cut into 1″ chunks
  • 6 medium red potatoes, cut into 1″ chunks
  • 2 medium sweet potatoes, cut into 1″ chunks
  • 2 large onions, quartered
  • 1/2 C olive oil
  • 1/3 C white wine vinegar
  • 2 T Dijon mustard
  • 2 t salt
  • 1 t celery seed
  • 1/2 t pepper

Place potato chunks in water and bring to a boil. Simmer for 10 minutes, then drain. While potatoes are boiling, whisk oil, vinegar, mustard, and seasonings in a small bowl. Set aside. Lightly oil the potatoes, then grill the potatoes and onions over medium heat for 8 minutes, turning once. Transfer to a large bowl. Drizzle the dressing mixture over the potatoes and onions; toss to coat. Serve warm, at room temperature, or cold.

Adapted from Most Requested Recipes

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Hearty Vegetable and Bean Soup

  • 2 T coconut oil
  • 2 large onions, diced
  • 1 1/2 T minced garlic
  • kale, Swiss chard, or any variety of greens, coarsely chopped (I use a bag of kale and 5 oz. fresh spinach.)
  • 8 carrots, sliced 1/2″ thick
  • 5 celery stalks, sliced 1/2″ thick
  • 1 T salt
  • 1 t pepper
  • 8 C vegetable stock (or chicken broth)
  • 1 (15 oz.) can great northern beans, drained and rinsed
  • 1 (15 oz.) can garbanzo beans, drained and rinsed

Prep veggies and set aside. Heat a large pot on medium-high heat. Add coconut oil and onions, stirring often. When opaque and lightly browned, add garlic and cook until browned. Add carrots and celery, stirring occasionally for a few minutes. Add salt, pepper, and chicken broth. When the liquid comes to a boil, add the chopped greens and the beans. Cook another 10 minutes until greens have wilted and carrots can be pricked by a fork. Serve hot.

adapted from fromjessicaskitchen.com

 

 

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Chinni Chili

  • coconut oil
  • 1 large onion
  • 1 1/2 t minced garlic
  • 3 pounds ground chuck
  • 1 T chili powder
  • 1 1/2 t cumin
  • 1 1/2 t salt
  • 1 t paprika
  • 1/4 t pepper
  • 2 (15 oz.) cans tomato sauce
  • 3 (15 oz.) cans red beans, drained and rinsed
  • 1 1/2 cans water or chicken broth
  • 1 can Rotel

Saute onion in coconut oil over medium-high heat until half-cooked. Add garlic, cook for 3 or 4 minutes. Add meat and reduce heat to medium. Cook meat; drain and rinse. Add spices to the dry meat, then add tomato sauce, beans, water, and Rotel. Bring to a simmer. Let simmer for 10 minutes, stirring occasionally.

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Healthy Peanut Butter Pie (vegan, gluten-free, grain-free, sugar-free, raw)

Crust:
  • 2 Tbs cocoa powder
  • 1/2 cup almonds (or walnuts, pecans, cashews, or macadamia nuts)
  • 1/2 cup unsweetened coconut (shredded or flaked)
  • 8 small dates (scant 1/2 cup)
  • 1 Tbs maple syrup
  • 1/8 tsp salt

Combine all ingredients in a food processor and blend. Press mixture evenly into a 8″x 8″ baking dish.

Filling:
  • 1 cup peanut butter
  • 3 medium ripe bananas
  • 2 tsp vanilla extract
  • 1/8 tsp  salt
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup

Combine all filling ingredient in a food processor and blend well. Pour over prepared crust and freeze until firm.

Topping:

  • 1/3 cup almond butter (I used this recipe)
  • 1/2 cup semi-sweet chocolate chips
  • 1 1/2 tsp coconut oil

Melt chocolate with coconut oil on low heat. Combine with almond butter. Spread evenly over frozen filling. Store in the freezer. Thaw for about 15 minutes before serving.

adapted from www.chocolatecoveredkatie.com

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Easy Diary-Free Chocolate Frosting

  • 1 1/2 cups cooked mashed sweet potato (about 2 medium potatoes)
  • 1 cup honey granules (or sugar)
  • 1/4 cup maple syrup
  • 3 Tbs cocoa
  • vanilla to taste

Combine all ingredients in a food processor and blend till smooth. Frost and refrigerate.

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Banana Oat Blender Pancakes

Ingredients:

  • 3 cups unsweetened almond milk
  • 4 eggs
  • 2 large ripe bananas
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking powder
  • 1 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 4 cups old fashioned rolled oats

Instructions:

  1. Blend all ingredients in a blender.
  2. Heat a skillet or griddle to medium heat.
  3. Pour 1/2 cup batter onto skillet. Use a spatula to spread the batter thinner.
  4. When edges are hardened and bubbly, flip pancake. When the other side is golden brown, the pancake is ready to enjoy. Repeat for the rest of the batter.

Adapted from www.kimscravings.com

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Best Blueberry Oat Muffins (Gluten-Free)

Ingredients:

  • 4 1/2 cups oat flour (see notes below)
  • 2 Tbs baking powder
  • 1 tsp salt
  • 1/2 cup coconut oil
  • 1/2 cup sucanat (or brown sugar)
  • 2/3 cup honey
  • 2 cups kefir (or buttermilk)
  • 2 eggs
  • 2 tsp vanilla
  • 2 cups frozen blueberries (or chopped strawberries)
Instructions:
  1. Whisk together the oat flour, baking powder, and salt.
  2. In a saucepan over medium-low heat, warm the coconut oil, sucanat, honey, and kefir. (It should be warm to the touch. This will keep the coconut oil from hardening when you mix it.)
  3. Pour  the warmed coconut oil mixture into a large bowl. Add the eggs and vanilla; whisk until combined.
  4. Whisk in the dry ingredients. Stir in the blueberries.
  5. Line 2 dozen muffin cups with muffin liners (or grease each cup with coconut oil). Spoon the batter into the muffin cups.
  6. Bake at 375 degrees for 25 minutes, or until golden and set.
  7. These are delicious warm or cooled, but are better set after cooling.
Notes:
Oat flour can be made by milling oats with a kitchen mill or by processing them in a food processor (or high-powered blender) until fine.
Yield: 2 dozen
Recipe by Joy Williams

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Chocolate Crunch Bars (Gluten-Free)

These are a big hit!

Ingredients:

  • ⅔ cup (2¾ oz.) almond flour
  • ½ teaspoon salt
  • 1 tablespoon cocoa powder
  • 6 oz. chocolate chips
  • ½ cup (4 oz.) coconut oil
  • 1/4 cup honey granules (or sugar)
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup peanuts
  • 5 oz. chocolate chips
  • 1 cup creamy peanut butter
  • 1 1/4 cups puffed rice cereal

Instructions:

  1. Line a 8″ x 8″ pan with parchment paper and then lightly grease.
  2. Whisk together the almond flour, salt, and cocoa powder.
  3. In a pan on medium-low heat, warm the chocolate chips and coconut oil until melted; whisk in the honey granules.
  4. Add eggs and vanilla and whisk to combine (the mixture should be close to room temperature).
  5. Fold in the flour mixture until just a bit of the flour is still visible.
  6. Pour batter into prepared pan, and bake at 350 for 23 minutes or until a toothpick comes out with moist crumbs still attached. (The bars will firm up as they cool.)
  7. Sprinkle with peanuts.
  8. After taking the brownies out of the oven, melt the chocolate chips and peanut butter in a saucepan over medium-low heat; stir in the puffed rice cereal until coated.
  9. Spread the topping evenly over the bars.
  10. Refrigerate for at least 2 hours before cutting and serving. Store in refrigerator. Enjoy! 🙂

Recipe from Bakerita

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Healthy Apple Crisp (Gluten-Free)

For the apples:

  • 16 cups apples, peeled and diced
  • 2 tablespoons pure maple syrup
  • 6 tablespoons water
  • 4 teaspoons cinnamon

For the crumble topping:

  • 2 cup old-fashioned oats (or 1 cup buckwheat flour)
  • 1 cup almond flour
  • 1 cup chopped pecans (I use pecans)
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup melted coconut oil
  • 1/2 cup pure maple syrup

In a large bowl, toss apples with maple syrup, water, and cinnamon. Pour apples into two greased 9″ x 13″ baking dishes. In the same (now empty) bowl, add oats, almond flour, pecans, cinnamon, salt, coconut oil, and maple syrup. Stir crumble topping together and pour into baking dish on top of apples. Bake at 350 degrees for 40 to 45 minutes until apples are soft. This is wonderful served fresh or room temperature.

Recipe from Healthy Liv

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