1.5 pounds fresh green beans, rinsed and ends trimmed
2 Tbsp vegan butter/coconut oil
1 small onion, chopped
2 cloves garlic, minced
3 large portobello mushrooms, chopped
1 tsp kosher salt
1/2 – 1 tsp freshly ground black pepper, to taste
2 Tbsp unbleached all-purpose flour
1 cup low sodium chicken broth
1 cup Ripple Original Half & Half
salt and pepper to taste
1/2 cup whole wheat panko breadcrumbs
6 oz french fried onions ( I get them from Trader Joe’s available seasonally)
Preheat oven to 375°F. Grease a 9×13 casserole dish, set aside.
Blanch the beans: In a large pot, bring about a gallon of water and 2 tablespoons of salt to a boil.
Add the green beans and boil for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking process. Drain and set aside.
Melt butter in a large skillet set over medium-high heat. Add the garlic and onions, stirring occasionally, until the onions begin to soften, about 4 to 5 minutes. Add the mushrooms, salt and pepper and continue to cook for another 1 to 2 minutes.
Sprinkle in the flour and stir to combine. Cook for 2 minutes. Add the chicken broth and stir to combine. Then add the half and half and simmer until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes. Season to taste with salt and pepper.
Remove from the heat and stir in all of the green beans. Transfer green bean mixture to prepared casserole dish. Top with the bread crumbs and then layer the french fried onions on top.
Place casserole in the oven and bake until bubbly, about 20 minutes. If your onions start to brown too quickly, cover the casserole with foil. Serve immediately!
1/2 Cup coconut oil or 1 stick of Butter or Vegan Stick
1 tsp finely ground black pepper
1/2 Cup Unbleached All Purpose Flour
4 cups Turkey Drippings or Chicken Stock
*If using drippings from a chicken or turkey: Pour drippings into a fine mesh strainer then allow the drippings to cool a bit so that the fat rises to the top and starts to solidify. Use a spoon to remove the fat. If you don’t have enough drippings to equal 4 cups, add enough chicken or turkey stock until you have 4 cups of drippings.
*If you’re not using turkey or chicken drippings, use 4 cups chicken or turkey stock.
In a large saucepan, melt oil or butter over medium-low heat.
Sprinkle in 1 teaspoon coarse black pepper
Slowly add in 1/2 cup all-purpose flour, constantly whisking to combine.
After a few minutes, the flour will be well incorporated into the butter/ oil. Slowly begin to pour in drippings and/or chicken broth into the pan, constantly whisking.
Allow the gravy to cook for several minutes, so that it can thicken up. Serve immediately, or keep on very low heat until you’re ready to serve.
5 Large Sweet Potatoes, peeled and boiled until soft (about 20min)
3/4 Cups Milk ( any kind of brand will work including non dairy. )
3 Tbsp Butter (Vegan spread or coconut oil works well too)
1/2 tsp sea salt
1/2 tsp ground cinnamon
1/4 tsp nutmeg
2-1/2 Cups Mini Marshmallows
When potatoes are done. Drain and mash them. Add all ingredients except marshmallows. Stir well to combine. Using a 9×13 casserole baking dish. Spread your sweet potato mixture evenly and coat with marshmallows into an even layer. Broil on low for about 2-4 min. Keeping an eye on it to make sure it doesn’t burn.
1 cup dark chocolate chunks or chips (I did half mini semi sweet chocolate chips and half dark chocolate chunks)
Heat oven to 375 degrees. Line cookie sheets with parchment paper sheets (or lightly grease the cookie sheet with cooking spray if you don’t have parchment paper). In the bowl of a stand mixer with paddle attachment combine pumpkin, sugar, oil, applesauce, vanilla and egg. Mix until well combined.
In a separate bowl, whisk together the flour, baking powder, cinnamon and salt. In another small bowl, dissolve the baking soda with the milk. Add both the dry flour mixture and the wet baking soda mixture to the pumpkin mixture. Mix well until incorporated.
Add in the chocolate chips and stir until evenly combined.
Using a small cookie scoop(medium scoop is equal to 1 tablespoon), drop mounds of the cookie dough on the prepared cookie sheets.
Bake for 10 to 12 minutes. Allow the cookies to cool for slightly before removing to a wire rack to cool completely.
Heat oven to 425F. Trim any visible fat and pin feathers. Pat the outside dry with a paper towel. Salt the cavity and exterior of the chicken. Throw in the smashed garlic inside the cavity. Season cavity with 1-1/2 tsp of thyme. Squeeze the lemon inside and throw in both halves. Rub mayo on the breast only. This will make the breast roast a nice golden color. Season with paprika, remaining thyme, turmeric and pepper. Place chicken onto a roasting pan. Cover with foil and roast for 1 hour. Take foil off and roast an additional 20 min or until food thermometer registers 165F in thigh.
4 Large Eggs
1/2 cup +1/8 cup avocado oil
1/2 cup +1/8 cup unsweetened applesauce
1-1/4 cup coconut or cane sugar
2 tsp vanilla extract
1 cup white whole wheat flour
1 cup unbleached All purpose flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp sea salt
2 tsp cinnamon
3 cups grated carrots
1 cup walnuts chopped
Heat oven to 350F. Beat eggs, oil, sugar vanilla. In a separate bowl whisk your dry ingredients and gently add in to your wet mixture just until moistened. Do not over mix. Fold in carrots and walnuts. Using two 8″ round cake pans that have been greased and floured with cooking spray. Pour your batter and bake for 30-40 min or until a wooden toothpick inserted comes out clean.
Bundt: Use 10 cup Bundt pan. Spray with baking spray or spray with cooking spray and dust with flour. Bake at 350F for 50 min.
Carrot cake is one of my favorite baked goods! This is the healthier, lighter version to the traditional high-fat recipe…This recipe is by Registered Dietitian, Ellie Krieger. As always her recipes are easy, delicious and nutritious! I guarantee that you will never want to use the traditional high fat recipe ever again!!! The recipe says it yields 10 cupcakes but I got 14. Let me know what you guys think. Any questions or comments can be submitted in the comment box at the bottom of the page, email me at firstname.lastname@example.org, or follow the twitter or Facebook link located on the top right of this page.
3/4 cup white whole wheat flour
1/2 cup unbleached all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup avocado oil
3/4 cup firmly packed light brown sugar
2 large eggs
1/2 cup unsweetened applesauce
1/2 teaspoon vanilla
1-1/2 cups finely shredded carrots (about 2 medium carrots)
1/4 cup plus 2 tablespoons finely chopped walnuts
4 oz. cream cheese, softened
3/4 cup confectioners’ sugar, sifted
1/2 teaspoon finely grated lemon zest
Preheat the oven to 350 F. Line 14 muffin cups with paper liners.
Sift together the first 6 ingredients. In a large bowl, whisk the oil, brown sugar and eggs until well combined. Whisk in the applesauce, vanilla and carrots. Add the dry ingredients and mix until combined. Stir in 1/4 cup of the chopped walnuts.
Divide the batter between the muffin cups. Bake until a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.
With an electric mixer, beat together the cream cheese, confectioners’ sugar and lemon zest until smooth and creamy. Frost the cooled cupcakes and use a micro grater to grate a cinnamon stick over the cupcakes for garnish . The cupcakes should be stored in the refrigerator. ENJOY!