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Pumpkin Spice Energy Bites

10/7/2022

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Ingredients:

1 cup of natural peanut butter
1/2 cup organic pumpkin purée
1 tsp vanilla extract
1/2 cup grade A maple syrup
1.5 cups rolled oats (use gluten-free if needed)
1/4 cup chia seeds⠀
1 TBS pumpkin pie spice (cinnamon if you do not have pumpkin)
1/2 cup Enjoy dark chocolate morsels

Directions:

In a mixing bowl combine your peanut butter, pumpkin purée, maple syrup, and vanilla extract and stir until it is mixed thoroughly.
Add rolled oats (or GF oats), chia seeds, dark chocolate chips, and pumpkin pie spice (or desired spice) to the bowl. Combine these ingredients until you have a "dough".
Put the bowl of dough into your freezer to firm up. This should take about 20 minutes.
Once the dough is firm, remove it from your freezer and take a ice cream scoop to scoop out the dough. Next, roll the dough with your hands making it into 1-2 inch balls.
Storage: keep your energy bites in an air-tight container in the fridge or freezer.

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Vegan Yummy Overnight Oats

6/8/2022

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INGREDIENTS

1/2 cup rolled oats, quick oats, steel-cut oats, or GF oats.
1/2 cup plain or vanilla unsweetened non-dairy milk (almond, cashew, oat, soy, or coconut.)
1 teaspoon chia seeds, *optional
2-4 tablespoons non-dairy yogurt (unsweetened plain or vanilla), *optional
1 teaspoon pure maple syrup, *optional

To serve

1 – 2 teaspoons pure maple syrup
1/4 cup fruit or mixed fruits of choice
2 tablespoons mix of nuts and/or seeds

INSTRUCTIONS

In a small bowl, mix the oats, optional chia seeds, and plant milk of choice. If you are adding yogurt and sweetener, you can add it now or add it when you are serving.
Cover the mixture and place it into the refrigerator overnight or for at least 6 hours.
When ready to eat, top with optional toppings, sweeteners, and extra non-dairy milk.
The recipe serves 1 and can easily be doubled, tripled, or quadrupled!
Store: Keep in the refrigerator for up to 5 days.

Some great oatmeal topping ideas:

Yogurt – Make your overnight oats ultra-creamy Sweetener – Pure maple syrup, coconut sugar, organic pure cane brown sugar, or date sugar.
Fruits –Fresh strawberries, blueberries, raspberries, and blackberries. Sliced banana, diced apple, or applesauce is great too. If using dried fruit, stick with unsweetened options.
Nuts & Seeds – Use any combo of pecans, walnuts, pumpkin seeds, almonds, hemp, and chia seeds.

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Spicy sweet Maple Roasted Butternut Squash & Brussels Sprouts with Bacon

6/3/2022

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Ingredients

1 pound of halved brussel sprouts.
5 cups of cubed butternut squash
2 TBS olive oil
2 TBS pure maple syrup
3 garlic cloves, minced
1 teaspoon cayenne pepper
1/2 teaspoon cinnamon
⅛ teaspoon ground cloves
4-5 oz uncooked bacon (healthier option: turkey bacon)
⅓ cup dried cranberries
½ cup toasted chopped pecans
⅓ cup your choice of cheese crumbles. My favorite is goat cheese.

Servings: 6 servings
Serving size: 1 serving
Calories: 295 calorie
Fat: 18.7g
Saturated fat: 4.1g
Carbohydrates: 27.2g
Fiber: 4.8g
Sugar: 15.1g
Protein: 8g

Instructions

Preheat oven to 400 degrees F..
Spread out brussels sprouts and butternut squash on a oiled tray.
In small bowl mix together the olive oil, maple syrup, garlic, cayenne, cinnamon and cloves/
Take the mixture and pour it over the brussels and butternut squash.
Spread on the tray.
Roast in the oven for 15 minutes and then flip and roast for an additional 15 minutes. Continue this until the brussels turn a slight golden brown and squash is tender.
While your roast your vegetables start to cook your bacon. You only need about 4-6 slices of bacon for this recipe.
Once the bacon is crispy, transfer to a paper towel and pat away the grease as much as possible, and then chop the bacon up.
Transfer the vegetables into a large serving bowl and sprinkle the bacon, dried cranberries, and pecans. Top with your choice of cheese.

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Apple Cinnamon Energy Bites

10/25/2021

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Ingredients:

1 1/2 cups pitted dates
1/2 cup rolled oats (use Gluten Free if you would like)
1 cup dried apple slices
1/4 cup flaxseed meal
1/4 cup protein powder (any kind, suggestion of vanilla or unflavored)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons agave

Instructions:

Add all ingredients to the bowl of a food processor. Pulse until completely blended.
Roll into balls. Store in an airtight container.
Best stored in your fridge and eaten cold.

Nutrition Information:

Serving: 2balls.
Calories: 88kcal, Carbohydrates: 19g, Protein: 2g, Fat: 1g, Polyunsaturated Fat: 1g, Sodium: 9mg, Fiber: 3g, Sugar: 14g

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Zucchini Fritters

7/11/2021

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Ingredients :

4 cups shredded zucchini
2/3 cup all-purpose flour
2 large eggs, lightly beaten
1/3 cup sliced scallions
2 Tablespoons olive oil

Directions:

Place the shredded zucchini in a colander and, using your hands, squeeze out as much liquid from the zucchini as possible.
Transfer the zucchini to a large bowl. Add the flour, eggs, sliced scallions, 1/4 teaspoon salt, and 1/8 teaspoon pepper to the bowl. Stir the mixture until it is completely combined.
Add the olive oil to large sauté pan set over medium heat. Once the oil is hot, scoop 3-tablespoon mounds of the zucchini mixture into the pan, press them into rounds, and spacing them at least 2 inches apart.
Cook the zucchini fritters for 2 to 3 minutes, then flip them and cook an additional 2 minutes until golden brown, and be sure they are cooked throughout.
Transfer the zucchini fritters to a plate.
Repeat the scooping and cooking process with the remaining zucchini mixture.

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Caramelized Onions and Kale over Spaghetti Squash

4/21/2021

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Ingredients:

1 spaghetti squash

1/4 cup olive oil
2 tbsp butter
1 1/2 cup mushrooms
2 medium yellow onions peeled and sliced
1 cup kale
1/4 tsp rosemary

Directions

Preheat oven to 350°.
Slice squash in half, remove seeds and place on baking sheet.
Brush 2 tbsp olive oil on both sides of the squash (1 tbsp per half) and then place face down in the oven.
While squash is roasting, melt butter and last 2 tbsp oil over medium-high in a large skillet.
Add onions to skillet, stirring occasionally. Then add the mushrooms after about 5 minutes.
After 10 minutes, the onions should start to caramelize. If they look like they're burning, add an extra tablespoon of oil.
Add kale to the skillet and continue to stir everything together until onions turn golden brown.
After 45 minutes, remove squash from oven and allow 10 minutes to cool off.
Use a fork to remove "spaghetti" from squash and place in a skillet; add rosemary, salt and pepper and stir everything together.
Add parmesan cheese (optional)

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Spicy Vegan Chili

4/21/2021

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Serving Size - 8 servings

INGREDIENTS

1 1/2 tablespoons of extra-virgin olive oil
2 cups diced yellow onion
4 large cloves of minced garlic
2 medium jalapeños (or substitute with habanero or poblano peppers), finely chopped
2 medium celery stalks, chopped
1 large yellow/red bell pepper, diced (or both divided)
1 can unsalted/organic diced tomatoes, with juices
1 cup of organic vegetable broth
6 tablespoons tomato paste
1 can kidney beans, drained and rinsed
1 can pinto beans, drained and rinsed
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon of dried parsley
1/2 teaspoon fine grain sea salt, to taste
Add hot sauce to taste (optional)

DIRECTIONS

In a large pot, sauté the onion and the garlic in the olive oil over medium heat until is soft (about 5 minutes). Season with a pinch of salt and stir.
Add the jalapeños, celery, and bell pepper and sauté for another 5 to 7 minutes or so, until softened.
Add the can of diced tomatoes (keep the juice), broth, and tomato paste. Stir to combine. Increase heat to medium-high.
Add the beans, along with the chili powder, cumin, oregano, and salt. Simmer the mixture, uncovered, until thickened, about 10 to 15 minutes.
Add your hot sauce to your individual taste.

Adapted from Oh She Glows.*

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Blueberry, Banana, Rolled Oats Topped with Walnuts

3/17/2021

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2 1/2 cups rolled oats
1 teaspoon cinnamon
1/2 teaspoon ginger
1 tablespoon ground flax meal (can substitute with chia seeds)
1 banana, chopped
8 ounces blueberries, fresh or frozen
1/4 cup chopped walnuts
2 3/4 cup almond milk
1 banana
1-2 tablespoons agave (optional and to taste)

Step 1: Grease a 8x8 dish.
Step 2: Preheat your oven to 350F.
Step 3: Mix the rolled oats, cinnamon, ginger, and flax together in a large mixing bowl. Fold in the frozen berries. banana, and walnuts.
Step 4: Blend together the almond milk, remaining banana, and sweetener. Pour the liquid over the dry ingredients and mix well. Transfer the whole mixture to the baking pan.
Step 5: Bake the oats for 40-45 minutes, or until you see the top become firm and golden brown.
Step 6: Allow to cool for 30 minutes before servings.

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