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ALANA’s BLUEBERRY CHOCOLATE CHIP MUFFINS

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1 3/4 cup Simple Mills Almond Flour Pancake and Waffle Mix

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 cup melted organic vegan butter oil  

1/4 cup organic almond milk 

1 teaspoon organic vanilla extract

1/3 cup organic maple sugar 

Three ripe organic mashed bananas

1/4 cup organic Hu chocolate chips (chopped a bit)

1/4 cup organic fresh blueberries

Preheat oven 350°

Prepare a muffin pan with cupcake liners

In a mixing bowl combine all dry ingredients, flour, baking soda, baking powder.

In a separate mixing bowl mash the bananas. To the mashed bananas add the date sugar, vanilla extract, almond milk and vegan butter. Combine those ingredients together. Add to the wet ingredients to the bowl of dry ingredients. Blend together well. Mix in the blueberries and Hu chocolate chips.

Fill the cupcake tin with the batter.

Bake in oven for 30 to 35 min.

PRODUCTS I Used:

Simple Mills Pancake and Waffle Mix – Thrive Market, iHerb, VitaCost, Amazon 

Organic Maple Sugar – Thrive Market 

HU chocolate chips – Hukitchen.com, Thrive Market, VitaCost, iHerb, Amazon, Whole Foods

Elmhurst Organic Almond Milk – Thrive Market, elmhurst1925.com, VitaCost 

Organic butter flavored coconut oil – Thrive Market brand or Nutiva found on Thrive Market, iHerb, Vitacost or Amazon

THE BEST STUFFED BABY ARTICHOKES

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THE BEST STUFFED GARLIC BABY ARTICHOKES 

4 tbs. Organic butter flavored coconut oil (Thrive Market brand or Nutiva)

4 tbs. Organic Olive oil

7 Cloves Organic finely chopped Garlic

2 bags frozen (thaw out) 364 Artichoke Hearts  (Whole Foods)

3 tablespoons organic lemon juice

Pink Himalayan sea salt to taste

Crushed red pepper to taste 

1 – 5oz bag Sieta grain free sea salt tortilla chips  

3 tablespoons of organic nutritional yeast

2 tablespoons organic dried chives

In a food processor add the bag of Siete chips and coarse grind. Set them aside.

In a skillet melt the vegan butter and add the olive oil and the chopped garlic. Sauté a few minutes. Add the two bags of thawed out artichoke hearts, the lemon juice, pink Himalayan sea salt and the crushed red pepper.

Sauté until everything is heated up. Add the ground up chips, nutritional yeast and the dried chives.

4 tbs. Organic Vegan butter

4 tbs. Organic Olive oil

7 Cloves Organic finely chopped Garlic

2 bags frozen (thaw out) 364 Artichoke Hearts  (Whole Foods)

3 tablespoons organic lemon juice (Italian Volcano. Amazon)

Pink Himalayan sea salt to taste

Crushed red pepper to taste 

1 – 5oz bag Sieta grain free sea salt tortilla chips  (Thrive Market, VitaCost, or Amazon)

3 tablespoons of organic nutritional yeast

2 tablespoons organic dried chives

In a food processor add the bag of Siete chips and coarse grind. Set them aside.

In a skillet melt the vegan butter and add the olive oil and the chopped garlic. Sauté a few minutes. Add the two bags of thawed out artichoke hearts, the lemon juice, pink Himalayan sea salt and the crushed red pepper.

Sauté until everything is heated up. Add the ground up chips, nutritional yeast and the dried chives.

PRODUCTS I used:

Butter flavored coconut oil – Thrive Market Brand or Nutiva found at Thrive Market, iHerb or Amazon.

Sieta grain free tortilla chips – Thrive Market, Vita Cost or Amazon.

Frontier Co-op Organic Nutritional Yeast – iHerb, frontiercoop.com or Amazon

Organic Olive Oil – Thrive Market Brand

Frontier Co-op Chives – frontiercoop.com, iHerb or Amazon

Italian Volcano organic lemon juice – Amazon, Costco, Walmart

Simply Organic Red Pepper Flakes – simplyorganic.com, iHerb, Amazon

ALMOND FLOUR FOCACCIA

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Pre heat oven to 350° 

1 box Simple Mills Almond Flour Pizza Dough

2 tbs. Organic apple cider vinegar

2 tablespoons organic olive oil 

1/3 cup water (if needed 2 tablespoons extra water)

Butter, flavored coconut oil. For forming the dough ball. 

Simple, follow the directions on the box. I mixed finely cut up fresh rosemary when forming the dough. I pat it out on a pampered chef bar pan. It did not fill the whole pan. Maybe about 1 1/2” around the pan was left open. 

Pre-bake the crust for 20 minutes. (I obviously didn’t follow directions, it was too soft on the bottom for me. Please, judge your personal dough)

**The Topping 

I picked what I had in my garden. Cherry tomatoes, plum tomatoes, zebra tomatoes, peppers, green onion. I cut it all up sprinkled it with olive oil, sea salt, and garlic powder. 

Apply the topping evenly all over the crust. Sprinkle on organic nutritional yeast for a cheesy taste. Bake in the oven another 20 minutes.

Topped off with pieces of fresh arugula and Cream of Balsamic Vinegar. 

VEGAN SLOPPY JOES

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VEGAN SLOPPY JOES with BEET KETCHUP

1 cup chopped organic onion

1 cup chopped organic pepper (I used a red Pepper)

1 cup course grated organic carrot

1/2 cup chopped organic celery 

2 cloves chopped organic garlic

4 tbs organic olive oil

1 1/2 cups washed organic lentils 

3 cups organic vegetable broth

Himalayan sea salt

Red Pepper Flakes (if you want a little heat)

In a 6-7 quart pot with a lid put in the olive oil, onions, pepper, carrot, celery and garlic.  Sauté until onions are soft. Add broth and lentils and salt to your taste. Bring to boil, turn down to a low simmer and cook about 30 minutes. Stir occasionally making sure the broth didn’t cook out.

While lentils cook make the Beet Ketchup. 

After 30 minutes into the lentils cooking add all of the Beet Ketchup. Keep cooking on low for 20 more minutes. 

BEET KETCHUP

1 – 8.8oz package of organic cooked beets (I used Love Beets. Thrive Market, Amazon or Whole Foods)

3 tbs. Organic Lemon juice. (Use a fresh lemon or have Organic Italian Volcano 100% lemon juice on hand. (Costco, Whole Foods, Amazon) 

1 tbs organic wheat free Tamari (San-J 25% less sodium. Amazon or 

Whole Foods

1/4 tsp. organic garlic granules 

1/4 tsp.  onion powder

2 tbs. Date sugar (or whatever sweetener you like)

2 tbs. balsamic glaze vinegar (There are many varieties found either at Amazon, Whole Foods or Thrive Market)

1/4 tsp. cinnamon  

1/8 tsp. clove

2 tbs. Apricot  fruit only preserves or 2 tbs raw honey

 (Thrive Market OR St Dalfour is also great. Iherb, Amazon or Whole Foods. Choose your flavor) 

Blend all the above beet ketchup ingredients in a blender. Now you will be ready to add the beet ketchup to the lentils.

Serve on your favorite gluten free buns.

SPICY GREEN SAUCE

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GREEN SAUCE

23 tomatillos 

2 – 3 sweet bananas peppers(don’t get fooled like me they are hot)

1/4 cup chopped onion

2 cloves garlic

1 tbs. raw pumpkin seeds

Salt to taste

Roast tomatillo and peppers 375 for 15 minuets. Turn them around during roasting time.

Blend in a blender. Keep refrigerated.

BREAKFAST BANANA CHIA PUDDING PARFAIT

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Chia Parfait

1 1/2 cups organic Elmhurst almond milk  click here http://thrivemarket.com

1/2 cup organic Native Path coconut cream click here http://Amazon.com

1 tbs Simply Organic vanilla click here http://amazon.com

1 organic banana

2 tbs organic organic coconut sugar click here http://terrasoul.com

2 tbs organic date sugar click here http://terrasoul.com

2 tsp cinnamon

1 cup chia seeds

1 box Simple Mills Almond Flour Toasted Pecan Cookies (Thrive Market or Whole Foods)

Put almond milk, coconut cream, coconut sugar, maple sugar,cinnamon, and chia seeds ingredients into a mixing bowl and beat with hand mixer a couple minutes or use an immersion blender.

Let sit for 10 minutes. Mix again. Refrigerate over night. 

To build the parfait you will need

Almond Flour Cookies

Banana slices

In a glass of your choice crumble the cookie on the bottom, place thin slices of banana, layer on the chia pudding. Repeat until glass is full of goodness. Keep refrigerated.

KALE /APPLE /FRESH FENNEL SALAD

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1 bunch fresh Kale, washed, dried, torn into small pieces leaving out the stalk. 

Salt

Juice of 1 lemon 

1 cup diced Apple 

2/3 cup Fresh fennel

1/2 cup Red Onion

1/2 Pumpkin seeds

1/2 cup Raisins

DRESSING

1/4 cup olive oil

3 tbs Savory Fig balsamic vinegar

1/8 tsp stevia

3 tbs Kite Hill sour cream (Whole Foods)

2 tbs vegan mayonnaise (Primal Kitchen. Thrive Market or Whole Foods)

1 tbs organic honey mustard 

Put the prepped kale in a very large bowl. Sprinkle the kale with salt and the juice of  1 lemon. Knead the kale with clean hands to soften it so the kale is not stiff or bitter. 

Add the next 5 ingredients. Toss around (in the bowl).  

Make the salad dressing and mix it into the kale ingredients. 

Salad Dressing is always the best the next day.

TOFU MUSHROOM STROGANOFF

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TOFU MUSHROOM STROGANOFF
1 cup chopped organic yellow onion
1 cup very finely chopped organic celery
1 grated organic carrot
Olive oil to sauté (I used about 3 tbs Thrive Market organic extra virgin olive oil)
4 chopped garlic cloves
3 cups veggie stock
2 bay leaves.
1 tsp dried thyme
1 tsp dried parsley
2 tbs tamari (I use San-J organic, gluten free, 25% less sodium. (Amazon, Thrive Market or Whole Foods)
1 tbs tapioca flour mixed with 2 tbs water
6 oz. Kite Hill almond sour cream (I bought this at Whole Foods or Amazon at Whole Foods market)
2 cups chopped shiitake mushrooms ( I used 5 oz pkg of 365 brand from Whole Foods, organic shiitake mushrooms)
2 cups cubed extra firm tofu (I used a 10oz pkg. of hodo brand organic extra firm tofu I bought at Whole Foods)
1 box organic noodles. (I used BGreen millet/rice, cooks in 8 minutes. Amazon)

*Combine the tofu and mushrooms so they both can be seasoned with salt to taste and some garlic powder and red pepper flakes. (Make the heat happen for you) Set aside.

**In a deep fry pan:
Sautéed the onion, grated carrot and celery in olive oil
Add 4 chopped cloves of garlic, sauté briefly
Add veggie stock, bay leaves, parsley, thyme, tamari and red pepper flakes.
Allow to simmer on low, covered for 30 minutes
Then thicken with the tapioca flour and water mixture
*Into the thickened gravy add:
2 cups cut up shiitake 365 organic mushrooms (Whole Foods)
2 cups cubed HoDo extra firm tofu (Whole Foods)
Heat through allowing the mushrooms to cook a minute, add 6oz Kite Hill sour cream.
Separately, according to instructions , cook your 1 box of noodles.
Pour the gravy, tofu, mushroom mixture over the cooked noodles.
Chives to garnish

BLUEBERRY VEGAN WAFFLE BAKE

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INGREDIENTS

  • 2 boxes 9 ounce each vans gluten-free original waffles
  • 8 ounces Kite Hill ricotta
  • 8 ounces Kite Hill plain cream cheese
  • 2 tablespoons organic vanilla flavor
  • 1 teaspoon organic lemon flavor 1/2 or 3/4 cup organic sweet agave powder (Cherie Sweet Heart)
  • 3 organic bananas
  • 1 – 28oz bag frozen organic blueberries (Cascadian Farms)
  • 4 tablespoons organic maple sugar (Sapsquach)
  • 4 tablespoons melted organic butter flavored coconut oil (Thrive Market brand or Nutiva)
  • 2 tablespoons organic tapioca starch flour (Thrive Market brand or Anthony’s from Anthonysgoods.com or Amazon)
  • One cup, chopped organic raw walnuts (Terrasoul.com or Amazon)
  • Organic cinnamon

DIRECTIONS
Preheat oven to 350° In a food processor, combine the Kite Hill ricotta, Kite Hill cream cheese, the agave powder, 1 tablespoon of vanilla and 1 teaspoon of lemon flavor. Mix well until creamy and set aside. In a skillet melt the vegan butter and add the tapioca flour. Stir until mixed thoroughly. Add the thawed out blueberries, vanilla and the maple sugar. Mix well and allow to cook until thickened. Set aside. In a rectangle, baking pan, (I used Pampered Chef) place one layer of thawed out waffles in the baking dish. On top of the first layer of waffles spread, evenly, the Kite Hill creamy ingredients. On top of that slice the bananas to cover the whole baking pan. Layer on top of the bananas another layer of waffles. Spread evenly the blueberry mixture on top of the waffle layer. Sprinkle the blueberries with a light dusting of cinnamon. Top it all off with the chopped walnuts. Bake 350° for 20 to 25 minutes.

BREADED ZUCCHINI ROUNDS

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Organic Zucchini – I cut about 35 rounds from the zucchini’s, approximately 1/4” thick.

The liquid from one box of garbanzo beans (Jack’s Quality. Thrive market)

(Make some hummus the same day)

1 cup raw organic pecans (Terrasoul.com or Amazon)

1/2 cup raw organic pumpkin seeds (GoRaw organic sprouted pumpkin seeds. Thrive Market, iHerb, Vitacost, or Amazon) 

1/2 cup organic nutritional yeast (frontiercoop.com or Amazon)

2 tablespoons of 3 seeds (Livfit superseeds (hemp, chia, flax seeds) iHerb or Amazon

1/2 teaspoon pink Himalayan sea salt (frontiercoop.com or Amazon)

1 teaspoon organic garlic granules (frontiercoop.com or Amazon)

1 teaspoon organic Frontier Italian herb blend (frontiercoop.com or Amazon)

Organic tapioca flour (anthonysgoods.com or Amazon)

Organic extra-virgin olive oil spray (Thrive Market)

Preheat the oven on roast to 450°

Line a bar pan with a piece of parchment paper. Spray the piece of parchment paper with the olive oil spray.

In a food processor add the raw pecans, pumpkin seeds, nutritional yeast, salt, garlic powder, Italian herb blend and 3 seed blend. Process until finely ground. 

Put half of the breading into a bowl or plate. As you run out then add more. 

Coat each zucchini round with some tapioca flour.

Dip each zucchini round in the garbanzo bean liquid.

Dip each zucchini round into the breading mixture.

Spray olive oil on the lined parchment paper lined bar pan.

Place  each zucchini round on the piece of parchment paper.

Spray the top of each zucchini round with the olive oil spray.

Roast in the oven top side 7 minutes then flip them over and roast until brown.

Click herehttp://thrivemarket.com

Click herehttp://amazon.com

Click herehttp://terrasoul.com

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