INGREDIENTS:
INGREDIENTS:
1-1/2 cups rolled oats, divided (I used gluten free but any kind can be used)
1 Cup white whole wheat flour
2 Tbsp ground flax meal (optional)
2 Tbsp Brewer’s Yeast (optional)
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp sea salt
1 heaping cup of finely grated zucchini (about 2 medium)
1/3 cup unsweetened applesauce
1/4 cup brown sugar
1 egg
1 tsp vanilla
3/4 cup semi sweet and dark chocolate chips
DIRECTIONS:
Heat oven to 350F. Line a large cookie sheet with parchment paper.
Using one cup of oats, process them to a fine crumb in a food processor to create a flour like texture. This method is optional but I prefer it this way because it creates a very nice texture in the cookie. In a separate bowl, add the oat flour and the rest of the dry ingredients except for the chocolate chips and stir to combine. In a another bowl, whisk the egg, sugar, applesauce, vanilla and zucchini until combined and add it to the dry ingredients. Stir with a rubber spatula or wooden spoon until everything comes together. Fold in your chips. Using a cookie or ice cream scoop of 1-1/2 Tbsp-1/4 cup, scoop them onto the cookie sheet and bake for 13 min for small scoop and 20 min for large scoop. They will be chewy and moist in the center.
Nutrition Analysis Calculated with all ingredients mentioned above. Makes 18 cookies.
INGREDIENTS:
1 Cup White Whole Wheat Flour
1 cup Unbleached All purpose flour
2 Cups Organic Evaporated Cane Sugar
1 stick butter, Room temperature or vegan butter sticks if making non dairy
1/2 cup Unsweetened Applesauce
3 eggs
1 tsp vanilla Extract
1 (12oz) bag of Fresh Cranberries
DIRECTIONS:
Heat oven to 350F. Line a 9×13 baking pan with parchment paper and grease with cooking spray or just grease the pan directly if it’s a metal pan. In a stand mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter, applesauce and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.
Spread evenly in the 9×13 pan. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. Let cool completely before cutting into small slices. Dust with powdered sugar after completely cooled. Enjoy!
INGREDIENTS:
• 2 Tbsp Avocado Oil
• 1 large sweet onion, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp sea salt
• 1/2 tsp ground black pepper
• 1/4 tsp dried thyme
• 1/2 tsp dried oregano
• 1/2 tsp dried Sage
• 16 oz frozen Organic chopped spinach (defrosted, drained, and squeezed to remove excess water) OR 8 oz. bag of baby spinach pre washed and dried
• 2 Tbsp Worcestershire sauce
• 1/3 cup chicken broth
• 2 -1/2 lbs lean ground turkey
• 3/4 cup whole wheat plain bread crumbs
• 2 large eggs
DIRECTIONS:
1 Heat oven to 400 degrees F. Prepare a large baking sheet lined with parchment paper greased with cooking spray.
2 Heat a large pan add oil, onion, garlic, salt, pepper, thyme, oregano, Sage and red pepper flakes (if using). Sauté until onion is tender (about 5-6 minutes total time).
3 Add spinach to pan and combine with onion mixture. Add Worcestershire sauce and chicken broth and mix well to combine. Cook until most of the liquid has evaporated. Remove from heat and allow to cool.
4 In a large bowl, combine the turkey, bread crumbs, and egg. Add cooled onion/spinach mixture to the meat. I do all of this step with my hands, but you can use a spoon if you prefer.
5 With a 2 oz. cookie scoop or your hands, create meatballs that are about 1 – 1 1/2 inches in diameter and place them on the baking sheet. Leave a little bit of space between each meatball. When you are done shaping your meatballs, you will probably have about 40-42 meatballs from this recipe. Don’t need that many? Freeze them after baking or cut this recipe in half (but I say freeze them and then you’ve done the work only once and have a future meal).
6 Bake until your meatballs are cooked through about 15-20 min. Depending how hot your oven is. Remove from oven and serve as desired.
*original recipe adapted from Home Cooking Memories.
INGREDIENTS:
1 Tbsp unsalted butter
2 cloves garlic, minced
10 oz. mushrooms, thinly sliced
2 tablespoons white whole wheat flour, or any on hand
1 -1/2 cups half and half
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
sea salt and ground black pepper, to taste
DIRECTIONS:
Melt butter in a saucepan. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes.
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in half and half thyme, basil and season with salt and pepper, to taste. Cook, whisking constantly, until slightly thickened, about 3-4 minutes.
*recipe has been adapted from Damn Delicious.
These blondies are so yummy! I promise you’ll be reaching for more after your first bite. They’re chewy and gooey with all those decadent morsels of chocolate. Not to mention if you’re breastfeeding and looking to increase your supply-this will be one of the ways to do it. Even if you’re not nursing these blondies are good for anyone to eat due to their high nutrition value in fiber, B vitamins, and Omega 3 Fatty Acids.
INGREDIENTS:
2 Tbsp Unsalted Butter
2 Tbsp Unsweetened Applesauce
3/4 Cups Dark Brown Sugar
1/4 cup creamy unsalted peanut butter
1 egg
1/2 tsp vanilla extract
1-1/4 Cup white whole wheat flour
2 Tbsp Brewer’s Yeast
2 Tbsp Flaxseed Meal
1/8 tsp baking soda
1/2 tsp baking powder
1/4 tsp sea salt
1/2 Cup dark chocolate chips
1/4 cup semi-sweet chocolate chips
3-4 Tbsp of water
8x 8 baking pan
Cooking spray
DIRECTIONS:
Heat oven to 350F. Grease your pan with cooking spray and set aside.
In a small sauce pan melt the butter with applesauce and sugar stirring constantly to get a smooth mixture. Stir in peanut butter, turn off heat and let it cool.
In the meantime, in a separate large mixing bowl, combine the dry ingredients except for chocolate chips. Once the peanut butter mixture has cooled whisk in egg and vanilla extract and add it to the dry ingredients. Mix together until combined well. Batter will be very thick. I found using your hands is best to mix this. It will be thick and sticky. Add your water to help with the mixing. Fold in your chocolate chips. Press the mixture evenly into baking pan and press some extra morsels on top. Bake for 20-25 min or until tester comes out clean in the center.
INGREDIENTS:
2 1/2 Cups Self-Rising Flour
1-1/2 Cups Evaporated Cane Sugar
1 Cup (2 sticks) Butter, room temperature OR 1/2 cup Avocado Oil AND 1/2 Cup Unsweetened Applesauce
1 (3.4 oz) pkg Pistachio Jell-O
1 Cup Low Fat Buttermilk
1 Tbsp Almond Extract
1/2 Cup Ground Pistachios
4 Eggs, separated
Cream Cheese Glaze:
4 oz. Cream Cheese, room temp
1/2 cup confectioners sugar
1 tsp vanilla extract
1/2 tsp almond extract
3-4 Tbsp Milk
DIRECTIONS:
Heat oven to 350F. Spray Bundt pan with cooking spray (I use coconut oil cooking spray).
Cream the butter (or oil and applesauce if using alternative), sugar, and Jell-O until fluffy. Beat in the egg yolks one at a time until well incorporated. Alternately add the flour and buttermilk, ending with the flour. Mix in the almond extract. Stir in ground pistachios. In a separate bowl whip the egg whites, not too stiff. Fold whites into batter, being careful not to over mix. Pour into Bundt pan. Bake approximately 40-45 minutes or until pick inserted into center of cake comes out clean. Cool 10 minutes before removing from pan. Allow cake to cool completely before frosting, gazing or icing.
For the glaze whisk everything vigorously until well combined. Pour over cooled cake. Enjoy!
*recipe adapted from The Plaid Platypus.
INGREDIENTS:
One extra large foil pan
Parchment paper
Cooking spray
Foil
Whole chicken, pat dry with paper towel
Paprika
Turmeric powder
Sea salt
Pepper
Coriander powder
DIRECTIONS:
Heat oven to 350 F.
Here is link for the baxsh stuffing Baked Turkey Baxsh, however OMIT THE WATER COMPLETELY because the chicken will give off plenty of fluids while baking. Pat dry your chicken and season with the spices listed above. Place it in the center of the foil pan lined with parchment paper and greased with cooking spray. Stuff the cavity with about 1 cup of baxsh. Don’t pack it in. Spoon the rest of the baxsh around the chicken. Cover with foil tightly and bake for 2 hours. Open and stir all the baxsh very well. Spoon out the baxsh from the chicken cavity and mix it well with the surrounding baxsh and re-stuff it. Cover and bake it for an additional hour. Serve immediately or store in a glass container for up to 3 days. Enjoy!!
INGREDIENTS:
1.5 lbs Ground Turkey
8oz. Mushrooms, trimmed and finely chopped
1 sweet onion, chopped
2 garlic cloves, minced
1 Tbsp Avocado Oil
1 tsp sea salt, divided
1 Tbsp Worcestershire sauce
7 Tbsp organic ketchup, divided
1 Tbsp dried parsley
1 Cup whole wheat Panko breadcrumbs
2 large eggs, lightly beaten
1/3 cup unsweetened almond milk
DIRECTIONS:
Heat oven to 400 degrees F. Grease a baking sheet with cooking spray (or 9-inch by 13-inch baking pan) lined with parchment paper.
Heat oil in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, until softened; about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the mushrooms, a 1/2-teaspoon of salt, and a 1/4-teaspoon of pepper. Cook until the mushrooms give off their liquid and it boils away; about 10 minutes.
Transfer the onions and mushrooms to a large bowl, and then stir in the Worcestershire sauce and 3 tablespoons of the ketchup. Set aside to cool for 5 minutes.
Meanwhile, combine the breadcrumbs and milk in a small bowl.
Stir the breadcrumb mixture and the eggs into the mushrooms and onions. Using a fork or your hands, gently mix in the turkey, a 1/2-teaspoon of salt and a 1/4 teaspoon of pepper.
Form the meatloaf into a 9-inch by 5-inch oval in the middle of the prepared baking sheet. Spread the remaining 4 tablespoons of ketchup on top and sprinkle with parsley. Bake for 50 min. Enjoy!
*recipe originated from Inspired Taste.
INGREDIENTS:
2 Cups White Whole Wheat Flour + 1 Tbsp for coating blueberries
Zest of 1 lemon
3 tsp baking powder
1/2 tsp salt
2 large eggs
1/2 cup unsweetened applesauce
1 tsp Vanilla extract
1 cup yogurt (any fat% will do except fat free) or sour cream
2-1/4 cups fresh blueberries
CRUMB TOPPING (optional):
1 cup white whole wheat flour
2/3 cup evaporated cane sugar
1/4 cup coconut oil melted
1 tsp cinnamon
DIRECTIONS:
1. Heat oven to 400F.
2 To make the crumb topping, in a small bowl mix melted butter, flour, granulated sugar and cinnamon with a fork and set aside.
3 For the muffins, in a large bowl whisk together 2 cups flour, baking powder, salt and set aside.
4 In another bowl whisk together eggs and sugar until combined. Add in applesauce,yogurt or sour cream and vanilla and mix until combined. Then add wet ingredients to the dry and mix just until combined. Do not over mix or Muffins will come out tough.
5 In a small bowl add 1½ cup blueberries and toss with 1 tablespoons flour and gently fold into the batter. Fill each muffin tin about ⅔ full. Scatter the remaining blueberries on the top of the muffins, then top with generous portions of the crumb topping.
6 Bake 18-20 minutes until muffins are lightly browned and a toothpick comes out clean.
Makes about 16 muffins
With crumb topping:
Without crumb topping: 
