Gluten free and full of flavor. It’s like having a cinnamon roll without the guilt! They’re really light and airy and chock full of cinnamon and sweetness.
1/2 cup dairy free non-GMO vanilla soy yogurt
1 cup oat flour (you can grind up oatmeal to make this flour yourself, that’s what I do)
1 tsp aluminum free baking powder
2 chia eggs
3 tbsp almond milk or cashew milk
1 tsp vanilla extract
For the cinnamon glaze:
2 tbsp coconut oil or vegan butter
2 tbsp coconut palm sugar
1 tsp cinnamon
I LOVE LOVE LOVE beet juice! This one is my FAVORITE juice.
Beets have been shown to lower blood pressure, boost stamina, fight inflammation, aid in detoxifying the blood, and are loaded with valuable nutrients and fiber. And don’t discard those beet greens! They are just as good as the beet! Throw it in your juicer with everything else. In addition to containing protein, phosphorus, zinc, fiber, vitamin B6, magnesium, potassium, copper, and manganese, beet greens also supply significant amounts of vitamin A, vitamin C, calcium, and iron.
Beets are a root vegetable so they have a distinct flavor. My kids say, “beets taste like dirt!” That is true, in a sense. They have a very earthy taste. Which is probably why I love them so much! Is it possible for something that tastes “like dirt” to also be so sweet?? Beets sure do answer that question. YES!!
To counter the earthy flavor of the beets (and other root vegetables, like carrots!) I like to add an orange.
1 medium or half a large beet + beet greens
1 navel orange
2 medium carrots
- Juice all in a juicer and serve over ice.
The easiest way for me to get my kids to eat their greens is for me to juice them so they can DRINK their greens instead. I wish I had kids who loved salad, but unfortunately I don’t. At least not yet! We’re working on that!
I like to make this juice mid- morning. You know, the time between breakfast and lunch when it’s far enough away from breakfast to start to feel kinda hungry but it’s way too early to make lunch. It tastes exactly like apple juice, not “green” at all so they suck it down fast! It’s one of my favorite sweet green juices.
1 handful of spinach
1 handful of kale
2 golden delicious apples
!. Run all veggies and fruit through a juicer. Pour in a glass with ice and enjoy!
Where do I begin with this one!? I am putting it in the dinner, lunch AND dessert category because it is all of those! After one bite I realized I had just discovered something…if I had to choose 1 thing to eat for the rest of my life it would be this! The crust is light and airy. The fruit is sweet and delicious. And I added a honey raspberry butter as the “sauce” to just knock it out of the park. This would be great for a hot summer night when you don’t want to turn on the oven or stove in the heat of the day, just make the crust first thing in the morning.
¾ cup coconut flour
1½ teaspoon aluminum free baking powder
¼ teaspoon Himalayan Sea Salt
½ cup coconut oil
2 large eggs
3 tablespoons pure maple syrup
2 teaspoons vanilla extract
- Preheat oven to 350 degrees F.
- In a large bowl, sift together the coconut flour, baking powder and sea salt.
- In a separate bowl, combine melted coconut oil, eggs, vanilla and maple syrup.
- Mix with a whisk until well combined.
- Add the wet ingredients into the dry ingredients and stir until well incorporated.
- At this point, the dough should come together into a ball.
- Wrap it in plastic wrap and pop it in the freezer for no longer than 10-15 minutes.
- Remove the dough from the freezer, take off the plastic wrap and transfer it to a sheet tray greased with coconut oil.
- Press the dough out into any shape you like, until it’s about ¼ inch thick. It is delicate and may crack, so be careful and work it out using your hands. Just press the dough back together if it cracks. No big deal! A roller doesn’t work well with this dough.
- When you have your desired shape, put it into the oven and bake for 12-14 minutes, or until it starts to brown around the edges. It will still feel a bit soft in the center.
Raspberry Honey Butter:
1/2 cup vegan butter
1/4 cup raspberry preserves (I have also just used fresh raspberries and mashed them)
1/3 cup fresh honey
1/2 tsp. vanilla extract
- Whip all ingredients together in a bowl. If using fresh raspberries, mash them first then whip all ingredients together.
Once you have your crust made you can add desired amount of raspberry honey butter then top with your fruit of choice. I usually let my kids pick what they want. One typically goes for blackberries and strawberries and pineapple. Another loves strawberries and raspberries. I love blueberries and strawberries. Banana and kiwi are also great additions. Pile it on…whatever you like!
1 pound of gluten free pasta – brown rice pasta is one of my favorites
2 tbsp vegan butter
1 pound cherry tomatoes, halved
2 garlic cloves, minced
2 tsp Himalayan Sea Salt
1 cup fresh basil chopped (I use my herb scissors to cut into the dish)
fresh ground black pepper
- Cook your spaghetti in a pot of salted water until done.
- Meanwhile, heat butter up in a large skillet over medium high heat. Add tomatoes and cook until soft (about 15 minutes). Add garlic and salt and cook for a few minutes.
- Remove tomatoes and garlic from heat. Mix in the pasta and basil. Add in black pepper to taste.
You won’t want store-bought salsa again after you try this recipe for homemade salsa. It takes 10 minutes…that’s it!
The beauty of it is you can adjust the ingredients to your own taste. I tend to go heavier on the garlic and cumin. But if you love a lot of cilantro, go for it! You can make it spicy by adding jalapenos. My kids won’t eat it if it is spicy so I tend to leave them out. It is great served with chips or over tacos.
8-10 roma tomatoes, diced (or you could use 2 cans diced tomatoes, drained)
1/2 small onion, roughly chopped
2 cloves garlic, peeled and smashed
1 teaspoon honey
1/2 teaspoon Himalayan sea salt
1/4 teaspoon ground cumin
small handful of cilantro
juice of 1 lime
- Put everything into a blender or food processor and and pulse to combine for about 20-30 seconds. It really will depend on how thick or thin you like your salsa. (Another great reason to make it yourself, you can customize it to your liking.)
This is just as easy as the almond butter and a bit quicker, too, because I don’t roast these first. I seem to have an easier time getting the cashews to cream pretty quickly so I have never bothered with baking them.
And you guessed it. ONE ingredient: cashews. Again, like with the almond butter, you could add some Himalayan sea salt if you want.
The process takes a few minutes but it’ll be worth the wait!
- Put 1 pound of cashews (and 1/2 tsp salt if desired) in food processor and process on high speed until creamy, stopping every so often to scrape down the edges.
I love any kind of nut or seed butter. That habit (obsession) can get quite expensive!
You can get almonds at a much more reasonable price in the bulk bin section of your local co-op or natural food store and just make your own.
Here is your ingredient list: almonds.
Yep, that’s it! Now you could add some Himalayan sea salt if you’d like. Which usually I do, but it really isn’t necessary.
It takes a few minutes, but be patient, I swear it is worth it.
- Put 1 pound of almonds on a baking sheet at bake at 250 for 15 minutes. Warming them up with help them release their oils better.
- Place baked almonds (and salt if desired) in a food processor and set it to high speed. It’ll turn to dust/flour first. Then get clumpy. Keep going. It’ll cream up, I promise. You might need to stop it every 2 minutes to scrape down the sides, but otherwise keep going until it is at the desired consistency you’d like.
What is there to say?! You can see the picture. Good morning, chocolate!
The level of sweetness in this donut will depend on how many chocolate chips you add in. Of course, cocoa powder isn’t exactly sweet, it’s more bitter than sweet. And even though there is a little added sugar in this recipe, it doesn’t take the sweetness over the top. Which in my book is a-ok.
Using cacao powder vs cocoa powder is even better! Cocoa powder is raw cacao powder but roasted at high temperatures which reduces the enzyme content and it loses some nutritional value. The taste is pretty similar so why not add the nutrition and antioxidant power of cacao?!
3/4 cup brown rice flour
1/3 cup cocoa or cacao powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup unsweetened applesauce
1/3 cup coconut palm sugar
1 teaspoon vanilla
2-4 tbsp chocolate cashew or almond milk
1/2 cup dairy free chocolate chips, melted
handful of dairy free chocolate chips
- Preheat the oven to 400°F.
- Grease donut pan with coconut oil. Set aside.
- In a small bowl, combine the flour, cocoa/cacao powder, baking powder and baking soda.
- In another bowl, combine the applesauce, sugar, vanilla and melted chocolate.
- Pour the wet ingredients over the dry ingredients and stir until just combined. Add a splash of chocolate milk if batter is too dry.
- Fold in the chocolate chips.
- Spoon the batter into the donut pan.
- Bake for 10-12 minutes.