Spanish Rice

Yield: 4 servings

1 tbsp coconut oil

1 cup white onion, chopped

1/2 cup carrot, diced
1 clove garlic, finely minced

1 cup long-grain rice

1 3/4 cups chicken stock or water

1 tbsp tomato paste

salt and pepper

1. In a medium pot, heat oil over medium-high heat.
2. Add onion and cook until just starting to turn translucent, about 3 minutes.
3. Add carrot and cook for another 3 minutes.
4. Add garlic and cook for 1 minute.
5. Add rice and stir to coat.
6. Add chicken stock, tomato paste, salt, and pepper. Bring to a boil, then reduce heat to medium-low. Cover and simmer until water is absorbed, about 15 to 20 minutes.
7. Remove from heat and let sit covered for 5 minutes. Serve immediately.


http://www.marthastewart.com/313221/spanish-rice

Gluten-Free Banana Bread

Yield: 1 loaf (or 12-15 muffins)

3 ripe bananas

1 egg (or 1 chia or flax egg)

3 tbsp coconut oil, melted

1/2 cup organic cane sugar

3/4 tsp salt

1/2 tsp cinnamon
1 tbsp baking powder

3/4 cup unsweetened almond milk
3 tbsp maple syrup
1/2 tsp vanilla extract

1 1/4 cup almond flour

1 1/4 cup gluten free flour

1 1/4 cup rolled oats

1. Preheat oven to 350F. Line a 9x5-inch loaf pan with parchment paper (or line muffin tin with liners).

2. In a large bowl, mash bananas. Add egg, coconut oil, sugar, salt, cinnamon, baking powder, almond milk, maple syrup, and vanilla. Stir to combine.
3. Add almond flour, gluten free flour, and oats. Stir to combine.

4. Bake for 60 to 75 minutes. It should feel firm and be crackly and golden brown on top when done.

5. Let cool completely before cutting. Store leftovers in a covered container for up to a few days or freeze.


http://minimalistbaker.com/one-bowl-gluten-free-banana-bread/

Peanut Butter Cookies

Yield: 12-15 cookies

1 tbsp ground flax

3 tbsp water

1/2 cup unsweetened shredded coconut

1/2 cup rolled oats

1/2 cup brown sugar

1 tsp baking powder

1/2 tsp sea salt

1/4 cup chocolate chips

1/2 cup smooth peanut butter

1 tsp vanilla extract

2 tbsp maple syrup

1. Preheat oven to 350F. Line a baking tray with parchment paper.

2. In a small bowl, whisk together the ground flax and water. Set aside for a few minutes.

3. In a large bowl, combine the coconut, oats, sugar, baking powder, salt, and chocolate chips.

4. Add the peanut butter, vanilla, and maple syrup. Also add the flax mixture. Stir until thoroughly combined. Knead with your hands to make it all come together. 

5. Drop by spoonful onto the prepared baking sheet. Gently press down on each to flatten slightly. 

6. Bake 12-14 minutes. The cookies will be very soft and delicate as they come out of the oven, but they will firm as they cool. The bottoms will be golden brown.

7. Let cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely. Store in an airtight container in the fridge for 3 to 4 days or freeze for 1 month. 

Oh She Glows Every Day

Chickpea and Sweet Potato Buddha Bowl

Yield: 4-6 servings

2 large sweet potatoes, diced
1/2 red onion, diced
1 small cauliflower, cut into florets
6 tbsp olive oil or coconut oil, divided
1 bunch kale, destemmed, finely chopped
1 can chickpeas, drained, rinsed, and patted dry
1 tsp cumin
3/4 tsp chili powder
3/4 tsp garlic powder
1/2 tsp oregano
1/4 tsp turmeric
salt and pepper, to taste

1. Preheat oven to 375F. Line two baking sheets with parchment paper.
2. Toss sweet potatoes and red onion in olive oil and salt and pepper on one baking sheet and place in oven.
3. Toss cauliflower in olive oil and salt and pepper on the second baking sheet. Begin baking 10 mins after sweet potatoes.
4. While vegetables are roasting, toss chickpeas with spices.
5. Heat a skillet over medium heat. Add 1 tbsp of oil. Once hot, add the chickpeas and saute, stirring frequently. Cook about 10 minutes, or until brown and fragrant. Remove from heat and set aside.
6. In a large pot over medium heat, add 1 tbsp of oil. Add kale and heat until wilted. Season with salt and pepper.
7. To serve, divide sweet potatoes, cauliflower, kale, and chickpeas into four or six dishes. Serve with lemon tahini dressing.


http://minimalistbaker.com/sweet-potato-chickpea-buddha-bowl/

Vegan Caesar Salad Dressing

Yield: 1/2 cup

2 tbsp tahini

2 tbsp hemp seeds

1 tsp capers

1 tsp caper juice

1/2 tsp dijon mustard

juice of 1/2 lemon

1 clove garlic

1/4 cup water

salt and pepper, to taste

1. Add all ingredients to a blender and blend until completely smooth. 

Lemon Tahini Dressing

Yield: 1 cup

1/4 cup tahini
1/2 cup lemon juice (about 3 large lemons)
1 tbsp apple cider vinegar
1 small clove garlic, finely minced
2 tbsp nutritional yeast
1/3 cup olive oil
salt and pepper, to taste

1. In a small food processor or blender, add all ingredients and process until smooth.
2. Dressing will keep in an airtight container in the fridge for a week. It will thicken as it sits. Stir well before use. Can also be frozen for up to 1 month.


Oh She Glows Every Day

Flourless Brownies

Yield: 9x5 inch loaf pan

1 1/2 tbsp ground flax
3 tbsp water
3/4 tsp salt
1/4 tsp baking soda
1/4 cup maple syrup
1 tsp vanilla extract
2 tbsp arrowroot powder
1/2 cup cocoa powder
1/3 natural cane sugar (or turbinado sugar)
3/4 cup almond butter
100g dark chocolate (55% to 70% cocoa), finely chopped
1/2 cup walnuts, chopped (optional)

1. Preheat the oven to 350F. Line a 9x5 inch loaf pan with parchment paper.
2. In a large bowl, whisk together the ground flax and water. Let sit a few minutes.
3. Stir in the salt, baking soda, maple syrup, vanilla, arrowroot, cocoa powder, and sugar, in the order listed, until thoroughly combined. The mixture will be very thick.
4. Stir in the almond butter until thoroughly combined. Make sure the almond butter is fully and evenly distributed. The dough will be very thick and sticky.
5. Stir in the chopped chocolate until combined. Use your hands to knead the dough a little bit.
6. Scoop the dough into the prepared pan and flatten.
7. If using, scatter the walnuts on top and press them gently into the dough.
8. Bake for 24 minutes, until the edges are starting to firm up. The middle will still look underdone and will be soft to the touch. The toothpick test will not come out clean. The edges might be higher and the middle will be sunken down a bit. This is normal.
9. Let brownies cool in the pan for 20 to 30 minutes.
10. Store leftovers in an airtight container in the fridge for a few days. Or wrap individually in an airtight container and freeze for 4-6 weeks.

*To make nut-free: swap almond butter for sunflower seed butter and substitute walnuts with 1 tbsp sunflower seeds


Oh She Glows Every Day