CHOCOLATE BANANA QUINOA COOKIES

Chocolate Banana Quinoa Cookies

INGREDIENTS

  • 1 cup quinoa flour
  • ¾ of a spotty mashed banana
  • ¼ teaspoon salt
  • 1/3 teaspoon baking powder
  • ¼ cup agave
  • 2 tablespoons softened coconut oil
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsweetened cocoa powder
  • ½ cup nondairy chocolate chips
  • ½ banana sliced into small pieces
  • Raisins or dried cranberries
Prep Time

10 min

Total Time

1 hr 10 min

DIRECTIONS

Grab a large mixing bowl and mix in dry ingredients. This will include the cocoa powder, baking soda, salt, flour, raisins. Once everything is mixed well and smooth, set bowl aside.

Mix all wet ingredients in another bowl. This will include the agave, softened coconut oil and vanilla.

Combine both the wet and dry ingredients. Mix until smooth then add in chocolate chips and banana. Chill the batter in the fridge for 40 minutes. Preheat your oven to 325 degrees.

Spray your baking pan with coconut oil and drop batter into small balls onto the pan leaving 1 inch in between each cookie.

Bake for 10–15 minutes.

Let the cookies cool for 15 minutes and Enjoy!

Chocolate Banana Quinoa Cookies

Vegan Stuffed Shells

stuffed shells

NOTES

This recipe can easily be made gluten-free using rice pasta shells.

Vegan Stuffed Shells
INGREDIENTS

20 jumbo pasta shells (cook extra in case a few break)
14 ounces extrafirm tofu (1 container, pressed to remove water)
2 cups raw spinach
2 cloves fresh garlic
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
24 ounces marinara sauce (1 jar)

DIRECTIONS

Preheat oven to 400°F. Lightly oil a glass baking dish.
Cook shells according to package until slightly underdone. Drain and rinse with cool water to prevent sticking.
In a food processor, combine the tofu, spinach, garlic cloves, garlic powder, salt, and pepper until smooth.
Pour a little sauce in the dish to just cover the bottom (this will keep the pasta shells moist and help prevent them from toppling over). Use a spoon to fill each shell with the tofu spinach ricotta mixture, and lay each shell in the dish. Pour leftover marinara evenly over the shells.
Cover the dish with a piece of tinfoil, poke several air holes, and bake for 20 to 25 minutes.
Enjoy with a salad, and store any leftovers in the fridge — they’re equally delicious the next day.

Bean & Veggie Chili ( Vegan ! )

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As the weather gets colder around the holidays and we enter the winter seasons plant based comfort foods are a must! Healthy vegan options are not inaccessible and can be very simple to make with easy delicious recipes. Try the Vegan Bean & Veggie Chili to heat you up during this holiday season.

Vegan Bean & Veggie Chili

1.Find a large pot and gather the the following ingredients:

2 large cans of crushed tomatoes

1 can tomato paste

1 can black beans

1 can chick peas

1 can sweet corn (org)

2 green, 1 yellow 1 orange bell pepper

(All organic btw)

1 tbsp minced garlic

1 tsp White and black pepper

1tbsp ground cumin

2 tbsp agave

Sea salt and/or cayenne pepper to taste

About 1 cup dry uncooked brown rice

1/4 cup TVP if extra protein is desired

  1. Boil two cups of water and the 1.5 cups of rice in small pot. Next, heat up the crushed tomatoes. Once the rice is soft. Addthe rice and tomato paste into your stock pot.
  1. Dice your bell peppers (I used a Vitamix on the lowest setting to quickly dice mine) and add into pot.
  1. Add garlic, spices, agave, beans, corn and let cook on medium heat until boiling with a covered lid. Watch pot so chili doesn’t boil over!
  1. Add water if you want a thinner consistency or 2-4 tablespoons of coconut flour if you wish for a thicker heavier consistency.
  1. Top with sliced avocado, nutritional yeast or homemade vegan cornbread if desired! Enjoy!

Benefits of Berries

Blackberries
Blackberries are composed of more than 85 percent water along with a hefty dose of fiber, which makes them a great fruit to eat if you’re trying to lose weight, lower cholesterol, or manage type 2 diabetes. They are a good source of folate, a B vitamin that helps maintain healthy hair and may reduce the risk of cardiovascular disease and mood disorders. Additionally, blackberries are full of potent antioxidants that can help with arthritis, age-related memory loss, cataracts, and other eyesight problems.

Blueberries
Blueberries consist of 85 percent water, which makes them a great fruit to eat if you’re trying to lose weight. They also contain potent antioxidants that can help with arthritis, age-related memory loss, and cataracts and other eyesight problems.

Boysenberries
Boysenberries are a cross of raspberries, blackberries, and loganberries, and they look like a jumbo version of a blackberry. Boysenberries contain anthocyanins, which are potent antioxidants that can help with arthritis and age-related memory loss.

Cranberries
Fresh cranberries are composed of more than 85 percent water along with a hefty dose of fiber, but they are rarely eaten fresh since they are so sour and astringent. Instead, cranberries are most often eaten in sweetened form either as dried cranberries or sugary cranberry sauce, and because these foods are concentrated sources of sugar, people with type 2 diabetes should dramatically limit their intake. Both fresh and dried cranberries are a good source of anthocyanins, anti-inflammatory antioxidants that can help with arthritis and age-related memory loss.

Raspberries
Raspberries are composed of more than 85 percent water along with a hefty dose of fiber, which makes them a great fruit to eat if you’re trying to lose weight, lower cholesterol, or manage type 2 diabetes. They are also full of potent antioxidants, including vitamin C and anthocyanins, which can help with arthritis, age-related memory loss, cataracts and other eyesight problems, and maintaining healthy skin and hair.

Strawberries
Strawberries are composed of more than 90 percent water along with a hefty dose of fiber, which makes them a great fruit to eat if you’re trying to lose weight, lower cholesterol or manage type 2 diabetes. They are a good source of folate, a B vitamin that helps maintain healthy hair and may reduce the risk of cardiovascular disease and mood disorders. Additionally, strawberries are full of potent antioxidants, including vitamin C and anthocyanins, which can help with arthritis, age-related memory loss, cataracts and other eyesight problems, and maintaining healthy skin and hair.

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Garlic Kale Chips..F&F style!

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Here’s what you’ll need:

Kale chips going into the oven!
2 cups of kale
1 teaspoon of olive oil
1/4 teaspoon of garlic salt
Preheat your oven to 350 degrees.
Then take your kale, wash thoroughly and dry. I personally used a mix of dinosaur kale, purple curly kale and regular curly kale.
Once washed, take your kale and tear the leaves away from the stem. Tear the leaves into smaller “chip” size pieces, keeping in mind the leaves will become much smaller when baked.

Garlic Kale Chips
Take two cups of this kale and put it in a large mixing bowl. Add in the teaspoon of olive oil and the 1/4 teaspoon of garlic salt. Then mix well to make sure all the kale leaves are coated.
Take a baking sheet and line with parchment paper. Then place the kale leaves on the parchment paper and try to make sure the kale leaves do NOT touch each other.
Once you’ve got all your kale leaves on your baking sheet, you’re all set to put them in the oven.
Bake for ten to fifteen minutes or until browned and crispy.
Let cool and then enjoy!
These garlic kale chips make a great snack or a nice accompaniment to a sandwich in place of potato chips!

Zucchini & Corn Casserole

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4 medium size zucchinis
1 cup of sweet white corn

Nutritional yeast flakes

This recipe will make a casserole to feed two people so you can adjust accordingly to your needs.
To start, preheat your oven to 350 degrees so it will be ready by the time you are done preparing this dish.
Then you will need to slice your zucchinis into thin slices. Sauté your zucchini slices until they are all golden brown.

Just before it went into the oven!
At this point, toss in your corn. I used a frozen bag of sweet white corn but you can use fresh if available. Let the corn and the zucchini cook for a couple minutes. You want the corn to be warmed but you don’t want the corn to turn brown.
After this, pour your golden brown zucchini slices and warmed corn into a baking dish.
Top with nutritional yeast flakes. Then bake this at 350 degrees for about thirty minutes.
Once done, you’ll have a warm cheesy delicious vegetable dish to enjoy!

Baked Veggies !

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2 yams
2 zucchini
1 onion
6 cloves of garlic
1 tablespoon of all purpose seasoning
2 tablespoons of EE olive oil or EE coconut oil
Vegetable broth (1 – 2 cups)
Preheat your oven to 400 degrees.
Start by washing all of your vegetables. Carefully wash your zucchini and carrots. Also wash and gently scrub your yams to ensure there is no dirt remaining on them.

Vegetables Going into the Oven
Then you can chop all of your vegetables and put them into a large mixing bowl. This includes chopping your washed zucchini, carrots and yams into smaller pieces, as well as chopping your onion. You will also need six whole cloves of garlic to add in to the mixing bowl.
Put enough olive oil on your vegetables to coat them. This should be a couple tablespoons, not much but enough. Then add in your seasoning of choice. I used one tablespoon of Simply Organic’s all-purpose seasoning with onion, black pepper, garlic, parsley, celery seed, tomato powder, basil, thyme, oregano, sage and coriander.
Gently mix your vegetables in the large mixing bowl and then pour into a baking sheet. Spread evenly across the pan. Then add in your vegetable broth. You should pour in enough to fill up about 1/4 of your baking sheet. This took me about two cups of vegetable broth, but it will depend on the size of your baking pan. This broth will help add some additional flavors to the vegetables while roasting and allows them to stay moist.
Bake at 400 degrees for 30 to 40 minutes.

Butternut Squash Soup

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Serves: 2
Here’s what you’ll need:
-1 butternut squash
-1 onion
-4 garlic cloves
-Vegetable stock or water
-Salt and pepper to taste
Start with your prep. Peel your butter squash and remove the seeds. Then chop your butternut squash into small pieces. Chop your onion into small pieces. Peel the garlic cloves and chop each clove very finely.

Butternut squash soup before being puréed.
Add the garlic and onion to a large pot with a splash of olive oil. You should have enough olive oil to coat each of these pieces so they don’t burn. Cook your garlic and onion over medium heat for almost 10 minutes or until your onion pieces become translucent. Then add your chopped butternut squash to the pot and lower the heat to a simmer. You will also need to add some liquid. You may use water or vegetable stock. I didn’t measure this. Instead, I added enough liquid to just cover the vegetables in my large pot. I find this is a very easy way to make sure you have enough liquid but not too much that you find your soup watered down.
Let your soup simmer for about 25 minutes, or until your butternut squash becomes fork tender. Now transfer the contents of your pot into a blender or a food processor and blend or process until smooth.
Once you have pureed your soup, return it back to your pot and enjoy warm