Wednesday, February 28, 2018

Oatmeal Banana Cookies (Sugar-Free)

Yield: 16

3 tbsp ground flaxseed
1/2 cup water
2 ripe bananas
1/2 cup coconut oil, melted
1 tsp vanilla extract
2 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
1 3/4 cups rolled oats
1/2 cup oat flour
1/2 cup mixed nuts and/or seeds
1/2 cup raisins (or cranberries)

1. Preheat oven to 350F. Line a baking sheet with parchment paper.
2. In a small bowl, whisk flaxseed and water together. Let sit for about 5 minutes.
3. In a large bowl, mash bananas.
4. Add coconut oil, vanilla, cinnamon, baking soda and salt.
5. Add flaxseed mixture and whisk well.
6. Add oats and oat flour. Stir to combine.
7. Add nuts and dried fruit. Stir to combine.
8. Using a large spoon, scoop batter and place on prepared baking sheet. Shape into cookies and flatten slightly.
9. Bake for 20 minutes or until nuts start to brown. Remove from the oven and let cookies cool for a few minutes, then transfer onto a cooling rack to cool off completely.

Coconut Turmeric Muffins

Yield: 10

6 eggs
1/2 cup coconut milk
1/3 cup maple syrup
1 tsp vanilla extract
7/8 cup coconut flour
1/2 tsp baking soda
2 tsp turmeric
1/2 tsp ginger powder
pinch salt and pepper

1. Preheat oven to 350F. Prepare a muffin tin with muffin liners.
2. In a large mixing bowl, combine eggs, coconut milk, maple syrup, and vanilla extract. Whisk until well combined and the eggs begin to bubble.
3. In a small bowl, sift together coconut flour, baking soda, turmeric, ginger powder, salt, and pepper.
4. Slowly stir the dry ingredients into the wet until the batter is smooth and thick.
5. Transfer the batter to a prepared muffin tin, dividing the batter evenly.
6. Bake for 25 minutes, or until slightly browned around the edges.
7. Remove muffins from the oven, and transfer to a wire rack to cool.

Saturday, February 17, 2018

Turmeric Kale Chips

Yield: 2 servings

1 head curly kale
1 tbsp coconut oil, melted
1 tbsp olive oil
1/4 tsp salt
1/4 tsp turmeric

1. Preheat the oven to 400F. Line a baking sheet with parchment paper.
2. Wash kale and pat dry. Remove leaves from stems.
3. Tear leaves into 2- to 3-inch pieces and place in a large bowl.
4. Drizzle with oils and massage oil into leaves to coat thoroughly. Add salt and turmeric and mix well.
5. Place individually on prepared sheet pan without overlapping. Bake for 8 to 10 minutes, or until kale is crispy. Keep an eye out to prevent burning.
6. Repeat until all kale is baked.

Tuesday, February 6, 2018

Matcha Almond Cookies

Yield: 12-15 cookies

2 cups almond flour
2 tsp matcha powder
1/2 tsp baking soda
1/8 tsp salt
1/4 cup maple syrup
3 tbsp coconut oil, melted
1 tsp apple cider vinegar
1/4 tsp peppermint extract
3/4 cup chocolate chips

1. Preheat the oven to 350F. Line a baking sheet with parchment paper.
2. In a large bowl, stir together the almond flour, matcha powder, baking soda, salt, maple syrup, coconut oil, apple cider vinegar, and peppermint extract.
3. Once a smooth and sticky batter is formed, fold in the chocolate chips.
4. Scoop the dough onto a lined baking sheet, making roughly 12 to 15 cookies. Press the mounds with your finger tips to shape them.
5. Bake about 10 to 12 minutes, or until lightly golden around the edges.
6. Cool for at least 15 minutes before serving.

Sunday, February 4, 2018

Hot and Sour Soup

Yield: 3-4 servings

2 tbsp coconut oil
1/2 pound ground pork
1 tbsp garlic, minced
1 tbsp ginger, minced
4 cups chicken stock
1 cup shiitake mushrooms (or crimini or button mushrooms), washed and quartered
1/3 cup bamboo shoots, drained
1/2 pound soft tofu, cut into 1/2-inch dice
1/3 cup rice vinegar
3 tbsp tamari
1 tbsp sesame oil
1 tbsp sriracha
2 large eggs, beaten
salt and pepper
1/2 cup green onion, chopped

1. In a large pot, heat the coconut oil over medium-high heat. Add the pork, garlic, and ginger and cook, stirring occasionally, until the pork is golden brown, about 3 minutes.
2. Add the stock, mushrooms, bamboo shoots, tofu, rice vinegar, tamari, sesame oil, sriracha. Bring the soup to a simmer for 10 minutes.
3. While stirring constantly, drizzle in the eggs and cook until strands form, about 1 minute. Season to taste with salt and pepper.
4. Garnish with green onion and serve hot.

Thursday, February 1, 2018

Garlic Chili Pasta with Brussel Sprouts and Cauliflower

Yield: 3-4 servings

1 small head cauliflower, cut into florets
2 tbsp olive oil
3 cloves garlic, minced
1/4 tsp red pepper flakes
salt and pepper

12 oz spaghetti (or linguini or fettuccini)
2 tbsp olive oil
1 1/2 cups brussel sprouts, halved
3 cloves garlic, skin removed and smashed (not minced)
1/4 tsp red pepper flakes
2 tbsp parsley, chopped
2 tbsp pine nuts
1/4 cup vegan parmesan cheese
salt and pepper

1. Preheat oven to 450F. Line a baking sheet with parchment paper
2. Place cauliflower on prepared sheet with olive oil, garlic, red pepper flakes, and salt and pepper. Toss to coat. Roast for about 20 minutes, stirring halfway through. Set aside.
3. In the meantime, cook the spaghetti. Set aside.
4. In a large pan, heat olive oil over medium heat. Once hot, add brussel sprouts, cut-side down, and smashed garlic and red pepper flakes. Sauté 3 to 4 minutes, tossing occasionally, until brussel sprouts are cooked and garlic is fragrant and slightly golden brown. Remove garlic from pan and let cool slightly, then mince and add back to pan.
5. Add cooked pasta, parsley, pine nuts, vegan parmesan cheese, cauliflower, and toss to combine.

Lemon Coconut Cookies

Yield: 16

1/4 cup coconut milk
1/4 cup coconut oil, melted
1/3 cup maple syrup
1 egg
zest and juice of 1 lemon
1 tsp vanilla extract
1 cup coconut flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

1. Preheat oven to 325F. Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine coconut milk, coconut oil, maple syrup, egg, lemon zest and juice, and vanilla extract.
3. In a separate small bowl, sift the coconut flour, baking powder, baking soda, and salt together. 
4. Slowly fold the flour mixture into the liquid mixture. Be careful to not overmix.
5. Using your hands, roll dough into balls and place on prepared baking sheet. Flatten slightly using the palm of your hand or bottom of a glass.
6. Bake for 12 to 15 minutes until edges are slightly browned.
7. Remove from oven and carefully transfer to a wire baking rack to cool.
8. Keep cookies in a sealed container in the refrigerator to maintain freshness.