Wednesday, August 28, 2013

Chocolate & Quinoa Seed & Fruit Bites

Somewhere I had seen a chocolate bar with quinoa, which gave me a idea! The rest is history!

Chocolate & Quinoa Seed & Fruit Bites
(I think this makes approx. 25, but we ate them too fast to count)

1 c. non-dairy chocolate chips (I use Enjoy Life brand)
2 tsp. coconut milk
1 tsp. pure vanilla extract
1/2 c. Enjoy Life Seed & Fruit mix, plus more for sprinkling (or you can make your own mix)
1/2 c. cooked quinoa
extra fine sea salt

-Prepare a cookie sheet with parchment paper.
-In a microwave proof bowl, add the chocolate chips, milk, and vanilla. Microwave for approx. 1 minute stirring until melted.
-Add the seed & fruit mix, and quinoa. Mix well.
-Drop spoonfuls on the parchment paper. Sprinkle with salt and the remaining seed & fruit mix.
-Refrigerate until firm.

Tuesday, August 27, 2013

Grasshopper Smoothie

Chocolate covered grasshopper anyone?? ha ha  Or do I mean a Grasshopper Smoothie! HMMM Sounds better. Since it might reach 101 degrees today, I decided to make something minty and refreshing!

Grasshopper Smoothie

1 large banana, cut up and frozen
1 c. almond milk
1 1/2 TBSP. cocoa powder
1 1/2 TBSP. pure maple syrup
1 tsp. pure vanilla extract
1/4 tsp. pure mint extract
1 TBSP. non-dairy chocolate chips

-In a blender, add the banana and all the ingredients down to the mint extract.
-Blend until smooth.
-Pour into your favorite glass and top with chocolate chips!

Saturday, August 24, 2013

Little Golden Potatoes w/Corn & Tomatoes

This dish would be great for Labor Day weekend as a main or a side! It's so easy and delicious! Not hard to eat the whole pan!

Little Potatoes w/Corn & Tomatoes 

7 little golden potatoes, quartered (or use a few more if desired)
3 ears of cooked corn on the cob kernels (I used grilled corn on the cob.)
2 garlic cloves, thinly sliced
1 c. halved cherry tomatoes
1/4 tsp. extra fine sea salt
sprinkle of pepper

-In a large pot, boil potatoes just until tender. Approx. 8-10 minutes. Drain.
-Cut the corn off the cob. Set aside.
-In a non-stick skillet on medium heat, add the garlic, tomatoes for 1 minute. Gently stir.
-Add the corn, potatoes, and salt to the pan and cook for anther 2 minutes.
-Turn off heat and sprinkle with pepper.

Wednesday, August 21, 2013

Pound Cake w/Apple & Cinnamon Maple Topping & Coconut Maple Whip Cream

To plan ahead for this recipe, have your can of coconut cream in the refrigerator overnight so it will be nice and cold when your ready to whip it up! You can also make the apple topping a day ahead.

Pound Cake w/Apple & Cinnamon Topping & Coconut Maple Whip Cream

Pound Cake
1/2 c. applesauce
1 c. turbinado sugar
6 oz. or 1/2 package soft or medium tofu, drained & ran through blender or food processor until smooth
2 c. whole wheat pastry flour
1/4 c. water
2 tsp. vanilla extract
1 tsp. almond extract
2 tsp. baking powder

Apple & Cinnamon Maple Topping (Makes 2-3 servings)
1/4 c. apple juice
1/4 tsp. cinnamon
dash nutmeg
2 TBSP pure maple syrup
1 apple peeled, cored and thinly sliced
pinch of extra fine sea salt

Coconut Maple Whip Cream
1 14-oz can coconut cream thick & rich (I use Trader Joe's)
3 TBSP. pure maple syrup
1 tsp. pure vanilla extract
dash or two of cinnamon
pinch of extra fine sea salt (optional)

Preheat oven to 375 degrees. Lightly spray a bread loaf pan with non-stick cooking spray.

Pound Cake
-In a large bowl, whisk together applesauce and sugar until well combined. Add tofu and combine.
-Gently stir in 1 cup flour until just combined.
-Add the water and extracts.
-Add the remaining 1 cup of flour and the baking soda. Combine well.
-Pour into the prepared loaf pan.
-Bake for 1 hr or until the poke test comes out clean!
-Let cook on wire rack.

For the Apple & Cinnamon Maple Topping
-In a medium saucepan, whisk together the apple juice, cinnamon, nutmeg, and maple syrup.
-Bring to a boil, turn down to simmer and add the apples.
-Simmer until apples are soft, but not mushy.
-Stir in the salt and turn off heat. 
-Cool and store in a air tight container in the refrigerator if not using right away.

For the Coconut Maple Whip Cream
-Put a medium size bowl and your mixer beaters in the freezer for 10 minutes to get good and cold.
-Remove bowl and beaters from freezer.
-Remove coconut cream from refrigerator. Avoid shaking it.
-Carefully open the lid and remove all the thick coconut solids and put in the bowl you had in the freezer, without getting any of the coconut water mixed in. Little scoops at a time. 
-Beat the coconut solids on medium speed for 30 seconds.
-On low speed, add the maple syrup, vanilla, and a dash of cinnamon until incorporated and somewhat fluffy. It will be thick. Add salt.
-Store in a air tight container in the refrigerator until ready to serve.

When your ready to indulge yourself, cut a desired piece of pound cake. Thickness of your choice.(no limits here) Add the Apple Cinnamon Maple Topping and top that off with a nice blob of Coconut Maple Whip Cream. HMMM

Tuesday, August 20, 2013

Enjoy Life..Seed & Fruit Mix!

Look what I found at Target! I was so happy and anxious to try this product! It's Enjoy Life no nut Seed & Fruit Mix...Mountain Mambo. It contains: sunflower kernels, pumpkin seeds, raisins, apples, chocolate chips, and cranberries! Also certified gluten free and of course...VEGAN! Also it says free of the 8 common allergens.

Monday, August 19, 2013

Italian Bean & Zucchini Tomato Soup

Sometimes you just want to make something quick and easy. This recipe is very simple!  A good way to use up zucchini!  HINT:  For my little girl, I squirted in a little ketchup in her bow!

Italian Bean & Zucchini Tomato Soup

1 16-oz can dark red kidney beans, drained & rinsed
1 16-oz can cannellini beans, drained & rinsed
1 16-oz can Italian tomatoes
2 c. diced zucchini
1/2 c. whole wheat small elbow pasta (quinoa pasta works well too)
2 c. veggie broth
2 TBSP. chopped fresh basil (optional)

-In a medium saucepan, combine all ingredients. Bring to boil.
-Reduce heat and simmer until pasta is cooked.
-Turn off heat
-Stir in fresh basil if desired.


Friday, August 16, 2013

Mean & Wild Power Smoothie

I made this smoothie after a workout. It's loaded!

Mean & Wild Power Smoothie

1 12-oz. soft silken Mori-Nu tofu, drained
1 cut up frozen banana
1/3 c. cooked quinoa
1 c. fresh or frozen blueberries
1/4 c. fresh or frozen strawberries
1 large kale leaf
1/2 avocado
1 TBSP. maple syrup
splash of non-dairy milk
dash of cinnamon

-Put all ingredients in a blender. Blend all until smooth!

Thursday, August 15, 2013

Nectarine Beer Bread

I love making beer bread. Why not take it up a notch! So here I added nectarines, maple syrup and cinnamon.

Nectarine Beer Bread

2 large nectarines (2 cups)
3 c. bread flour
3 TBSP. turbinado sugar or any dry sugar of your choice
1/4 tsp. cinnamon
pinch of extra fine sea salt
1 12-oz bottle beer
1 1/2 TBSP.  + 2 tsp. pure maple syrup
1/4 tsp. pure vanilla
dash of cinnamon
pinch of extra fine sea salt

Preheat oven to 425 degrees. With non-stick cooking spray, lightly coat a regular size bread pan.

-In a medium saucepan, fill about 3/4 with water and bring to boil. Blanch the nectarines for 1 minute and remove. Cool enough to handle.
-Peel the skin off the nectarines. Seed and chop both nectarines.
-In a large bowl, whisk together the flour, sugar, cinnamon & salt.
-Add the chopped nectarines and coat well.
-Pour the beer and 1 1/2 TBSP. of maple syrup in the flour/nectarine mixture. Combine well.
-Add the batter to the prepared bread pan.
-Bake for 45 minutes to 1 hour until poke test comes out clean. Take out of oven and slightly cool.
-Combine the 2 tsp. of maple syrup, vanilla, a dash of cinnamon and salt. Brush on top of the bread.

Cut and enjoy!   I like to sprinkle more cinnamon on my individual piece.

Mushrooms & Spinach Plate

This next recipe is really delicious over my sweet potato biscuits! Half the time my food is devoured before I can remember to take a picture! This is also good alone after a workout!

Mushrooms & Spinach Plate

1 package of fresh mushrooms of your choice, sliced
1/2 - 1  package of baby spinach
1/8 tsp. garlic powder
1/8 tsp. onion powder
2-3 dashes of smoked paprika
dash of nutmeg

-In a medium saucepan on medium heat, saute mushrooms until juices are released.
-Add the spinach and toss until wilted. May need to add a
water to prevent sticking.
-Add spices and combine well.

Eat alone, on toast or on a biscuit!

Pumpkin Coconut Waffles w/Peanut Butter Pumpkin Dip

School has started, autumn is approaching and I am in the mood for the food!  First up...Waffles!

Pumpkin Coconut Waffles w/Peanut Butter Pumpkin Dip
I made 5 waffles

Wet ingredients
1 c. canned pumpkin puree
1/2 c. unsweetened applesauce
1/3 c vanilla coconut milk
1/3 c. pure maple syrup

Dry ingredients
1 3/4 c. whole wheat pastry flour
1 tsp. baking soda
1 tsp. pumpkin pie spice
1/2 tsp. extra fine sea salt
1/2 c. unsweetened shredded coconut

Heat your waffle iron according to manufacture instructions.

-Whisk all the wet ingredients in large bowl.
-Sift all the dry ingredients, except for the coconut, into the wet ingredients.
-Add coconut.
-Gently stir all together with rubber spatula.

-Spray waffle iron lightly with non-stick cooking spray.
-Take about 1/3 c. of batter and put on waffle iron. Cook to manufactures instructions. (mine takes 5 min.)
-May need to use the non-stick cooking spray every other waffle. Continue until batter is gone.

Peanut Butter Pumpkin Dip
1/4 c. canned pumpkin puree
1 TBSP. peanut butter
1 TBSP. pure maple syrup
1-2 TBSP. vanilla coconut milk
1/8 tsp. pumpkin pie spice

-Mix all ingredients together until smooth.

Take a warm waffle and start dipping!
If you have any extras, they are great to freeze!

Sunday, August 11, 2013


Kale...It's what's for dinner!

Wednesday, August 7, 2013

Mock Apple Crisp

Want to eat zucchini in a different way? How about a dessert?

Mock Apple Crisp

1 large zucchini, peeled and thinly sliced (4 cups)
1/3 c. lemon juice
1/4 c. turbinado sugar (or another dry sugar of your choice)
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1/4 c. walnut pieces (optional)
2 TBSP. raisins
3 TBSP. whole wheat pastry flour

2/3 c. old fashion oats
2 TBSP. turbinado sugar
1/3 c. + 1 TBSP. applesauce
pinch salt
dash of cinnamon
dash of cardamon

Preheat oven to 375 degrees. Lightly spray a small baking dish (about 6 cup) with non-stick cooking spray.

-In a large saucepan on medium heat combine the zucchini and lemon juice. Bring to boil and then turn down to simmer until zucchini is soft. About 5-7 minutes.
-Turn off heat and drain any remaining liquid.
-Add the sugar, cinnamon, nutmeg, walnuts and raisins to the zucchini. Stir to combine.
-Add the flour until combined.
-Pour into prepared dish.

-Mix all ingredients together and sprinkle on top of filling.
-Bake for 25-30 minutes.
-Take out of oven and let cool on wire rack.

Approx 4-5 servings

Sweet Potato Biscuits

Sometimes there's not a story to go with a recipe. I had a sweet potato and I had the hankering for biscuits!
This would be a great breakfast item for kids before school! It taste really good with maple syrup!

Sweet Potato Biscuits
Makes 8, 2 1/2" round biscuits

1 c. sweet potato, peeled, cooked, mashed and cooled
2/3 c. almond milk or another non-dairy milk
2 tsp. white vinegar
3 TBSP. pure maple syrup
2 1/2 c. whole wheat pastry flour plus extra for kneading
1 1/2 tsp. baking powder
1/4 tsp. extra fine sea salt
3 dashes nutmeg
2 1/2 " round dough/cookie cutter needed or can use a larger cutter but will make less

Heat oven to 450 degrees. Lay parchment paper a baking sheet

-In a large bowl, whisk together the sweet potato, milk, vinegar and maple syrup.
-Sift in the flour, baking powder, salt and nutmeg.
-Stir together until a dough ball forms.
-Flip dough on a lightly floured cutting board or counter and gently knead once and fold the dough, knead  and fold the dough again, adding a little more flour if necessary. Dough will be slightly sticky.
-Gently flatten dough to be 1" thick. Start cutting out the rounds and lay on prepared cookie sheet. Gently use the dough remnants and knead back together and cut out a few more. Or shape remnants as you please!
-Bake for 20-25 minutes.
-Take out of oven and cool to enjoy!

Friday, August 2, 2013

Orange Pancakes

What's for breakfast? Orange pancakes!  Why use milk when you can use O.J.! This recipe makes 6
4 1/2" pancakes using 1/4 c.  So easy to make and so few ingredients!

Orange Pancakes

1 c. whole wheat pastry flour
2 tsp. baking  powder
pinch salt
3/4 c. freshly squeezed oranges or carton orange juice
2 TBSP. pure maple syrup

-Whisk together your dry ingredients.
-Add the wet ingredients and combine.
-Let set for 10 minutes.
-Using a spatula, fold a couple times and pour a 1/4 c. on your skittle, medium heat!
-Wait for a few bubbles and flip. (cook like you would regular pancakes)

Top with pineapple or syrup...either way is scrumptious!