INGREDIENTS:
1/2 cup White Whole Wheat Flour
1/2 cup Oats
1 Tbsp 100% Pure Maple Syrup
1 tsp Baking Powder
1/2 tsp Baking soda
1/4 tsp salt
3/4 lowfat Buttermilk or Trader Joe’s Cultured Cashew Milk
1 tsp vanilla extract
1 egg
2 tbsp Avocado or coconut oil
DIRECTIONS:
Put all ingredients in a food processor and puree until smooth. Heat a non stick griddle and pour 1/4 cup of batter. Wait until bubbles start forming and then flip for another minute or so. Enjoy!
One Sunday morning,I had a bunch of fresh blueberries and some overly ripened bananas in the fridge. Fortunately I had stumbled upon a fellow bloggers site, sallysbakingaddiction.com where I found the original recipe. I had made a few changes to make it my own and I must say these muffins are probably the most moist breakfast muffins I have ever tried! Delicious! Thank you Sally!!
INGREDIENTS:
2 cups white whole wheat flour
1/2 cup unbleached all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 cup maple syrup
1/4 cup light brown sugar, loosely packed (or dark brown sugar)
1 cup mashed very ripe banana (about 2 large very ripe bananas)
1/4 cup vanilla cashew yogurt (or any yogurt)
1 large egg, beaten
3/4 cup milk (any milk will work)
1-1/4 cup (215g) fresh or frozen blueberries
DIRECTIONS:
Preheat oven to 325F degrees.
Spray 15 muffin tins with nonstick spray.* Set aside.
In a large bowl, gently toss the flour, baking soda, salt, and cinnamon together until combined. Set aside.
In a separate bowl, mix the maple syrup and brown sugar together. Add the mashed banana, yogurt, and beaten egg. Slowly pour the wet ingredients into the dry ingredients.
Gently begin to fold it all together. It will be very thick. Add the milk slowly and continue to gently mix the ingredients together. The milk will thin everything out, but the batter will still remain thick. Gently fold in the blueberries. Do not overmix the batter, which will end in tough, dry muffins.
Divide the batter between 15 muffin tins. Fill all the way to the top. Bake the first 12, then the last three in another batch. Fill the empty muffin tins halfway with water in the 2nd batch to ensure even baking. Bake for 20-25 minutes until very lightly browned on the edges.
A toothpick inserted in the center should come out clean. Allow the muffins to cool completely.
* Do not use cupcake liners. Your muffins will stick.
INGREDIENTS:
24 jumbo pasta shells, (8 ounces)
3 cups Miur Glen Organic Italian Herb Pasta Sauce
1 Large Sweet Onion, finely chopped
1 bag fresh baby spinach
2 cups chopped mushrooms
2 cups ricotta cheese
2 cups low moisture shredded mozzarella
1 large egg
2/3 cup whole wheat breadcrumbs
1/2 cup freshly grated Parmesan cheese
1/4 cup fresh basil, finely chopped
1 tbsp dried oregano
5 garlic cloves, minced
1/4 tsp ground nutmeg
1 tsp salt
1/2 tsp freshly ground pepper
DIRECTIONS:
Preheat oven to 375°F.
Cook shells until just tender, according to package directions. Drain and rinse under cold water. Set aside.
Spray a large nonstick skillet with cooking spray and set over medium-high heat. Add onions and mushrooms and cook, stirring occasionally, until softened, about 3 minutes.
Add spinach in batches and toss with tongs until wilted. Let cool. Set aside.
Combine ricotta, basil, oregano, garlic, breadcrumbs, 1/4 cup Parmesan and nutmeg in a bowl; mix well. Add the reserved spinach and mushroom mixture and season with salt and pepper. Stir in egg.
Stuff each of the reserved shells with a generously with about a tablespoon of the ricotta mixture.
Spread 1 cup marinara sauce in the bottom of a 9-by-13-inch baking dish. Arrange the stuffed shells in a single layer.
Top with the remaining 2 cups of the sauce sprinkle with mozzarella and the remaining 1/4 cup Parmesan cheese. Bake until the top is golden and the shells are heated through, about 30 minutes. Let cool for 10 minutes before serving.
Makes 6 Servings NUTRITION ANALYSIS:
Serving Size: 4 Shells per person
Calories: 269 Calories
Total Fat: 5 g
Carbohydrates: 48g
Dietary Fiber: 7g
Protein: 27g
1 Cup washed Basmati Rice
1-1/2 Cups water
1 tsp salt
1 Tbsp Olive Oil
1 sheet of paper towel
DIRECTIONS:
Boil the water in a heavy bottom sauce pan. Throw in the rice, salt and oil. Stir on high until 90% of water has been absorbed. Using the bounty apply it as a lid over the pan and then close the actual lid over the bounty. Lower heat to low and simmer for 15 min. Turn off heat and let stand covered for 10 min. Fluff with fork an serve.
NUTRITION ANALYSIS:
Serving size: 3/4 Cup
Calories: 155
Total Fat: 7.5g
Sat Fat: 1g
PUFA: 1g
MUFA: 5g
Cholesterol: 0g
Sodium: 594.9mg
Potassium: 0.2mg
Total Carbohydrates: 20g
Dietary Fiber: 1.5g
Sugars: 0
Protein: 2g
INGREDIENTS:
1-1/2 Cups White Whole Wheat Flour
1/2 Cup Unbleached All Purpose Flour
1 tsp Salt
1 Tbsp avocado or peanut oil
3 tsp avocado oil or peanut
Water
Cooking spray
DIRECTIONS:
Mix dry ingredients well.
Add 1 tablespoon of oil to the flour mixture.
Add enough water to form an elastic dough.
Divide the dough into 6 equal parts.
Roll out 1 ball into a circle and spray with cooking spray lightly.
Roll the circle up, like a jelly roll, then roll it up again. It should resemble a snail shell. Do the same for the other five balls. Let the dough sit 20 minutes to 8 hours, depending on when you make them.
Roll out into circles 10 to 12 inches in diameter.
Heat 1/2 tsp of oil in a pan and wait until it is hot to cook the chapati.
Fry rapidly and watch them bubble up flipping half way through.
Enjoy!
Preheat the oven to 450°. In a small skillet, toast the paprika, garam masala, cumin, coriander and turmeric over moderately low heat, stirring, until fragrant, about 2 minutes. Transfer the spices to a medium bowl and cool slightly. Stir in the ginger, garlic, cultured cashew milk, lemon juice and 2 tablespoons of the oil, food coloring and season with salt and pepper.
In a large bowl, add the spiced buttermilk and rub it onto the chicken. Arrange the chicken in a deep roasting pan leaving 2 inches between the pieces. Roast for 45 minutes, turning occasionally, until the chicken is golden brown and cooked through. Serve with Basmati Rice. Enjoy!
This dish an authentic North Indian delicacy. The flavors in Saag are mild compared to other curries and its a great way to get some Iron and folate into your meal. You can use fresh or frozen spinach for this dish.I used a combination of fresh Baby Spinach, Baby Kale and Chard from the salad section grocery stores that’s pre-washed. Saves time and effort!
INGREDIENTS:
2 Packages (6oz each)Fresh Spinach or any mustard greens
1 tsp Cumin Seeds
2 medium sweet Onions or 1 Large, finely chopped
2 tsp grated Ginger
2 tsp (about 3-4 cloves)Garlic, minced
2 Tomatoes
1 tsp Ground Coriander
1 tsp Ground Cumin
1/2 tsp Garam Masala
1/2 tsp Red chili powder or Ground Chipotle
3 Tbsp Peanut or Avocado Oil
Dash or pinch of Salt to taste
1/4 Cup Vegan Sour Cream.
DIRECTIONS:
Boil the spinach or mustard greens for two minutes in a cup of water.Once its cool, puree in a food processor or hand blender until all smooth.
Puree the tomatoes.
Heat oil in a deep skillet and add the cumin seeds.
Once it splutters add onions and saute until slightly golden.
Add ginger and garlic and saute until raw smell disappears.
Add the tomato puree and spices,salt and cook on medium heat for about 5-6 minutes.
Add the pureed spinach and let it simmer on medium heat for 10 min. Add a little water if its too thick.
Add the sour cream. Stir to combine.
Serve hot with Roti or Naan! Enjoy!
This is probably the best oven fried chicken recipe I have ever encountered! Juicy and tender on the inside, crispy and nutty on the outside making every bite delectably delicious! I got this recipe from key ingredient. With a few tweaks I made it my own! Enjoy!
INGREDIENTS:
1/4 Cup Trader Joe’s Cultured Cashew Milk
2 Tbsp Dijon mustard
4 (6 oz) Chicken Cutlets
1/3 Cup Panko
1/3 Cup finely chopped walnuts
3/4 tsp finely minced rosemary
1/4 tsp salt
1/4 tsp finely ground black pepper
Cooking spray
DIRECTIONS:
1. Preheat oven to 425°F.
2. Combine cashew milk and mustard in a shallow dish, stirring with a whisk. Add chicken to mixture, turning to coat. In the meantime.
3. Combine panko, nuts, and next 4 ingredients (through pepper) in a shallow dish. Remove chicken from milk mixture; discard milk mixture. Dredge chicken in panko mixture.
4. Arrange a wire rack on a large baking sheet; coat rack with cooking spray. Arrange chicken on rack; coat chicken with cooking spray. Bake at 425° for 13 minutes or until chicken is done. Garnish with rosemary leaves, if desired.
NUTRITION ANALYSIS:
4 Servings
Serving Size: 1 Chicken Cutlet
Calories per serving: 229.8
Total Fat: 8.6g
Sat Fat: 1.1g
PUFA: 4.7g
MUFA: 0.9g
Cholesterol: 90mg
Sodium: 291.1mg
Potassium: 59.8mg
Total Carbohydrates: 5.1g
Dietary Fiber: 1g
Sugar: 0.4g
Protein: 34.3g
Nothing beats homemade waffles on a freezing cold windy New York morning! Especially when its the weekend right before Thanksgiving! These waffles will leave you with that warm cozy satisfying feeling reminding you the holidays are near….and as usual my recipes are always-Guiltless!
INGREDIENTS:
2 Large Eggs
1-1/2 cups Trader Joe’s Cultured Cashew Beverage
2 Tbsp coconut oil melted
2 Tbsp avocado oil
1/4 cup unsweetened applesauce
1 tsp vanilla extract
1/2 cup pumpkin puree
1 cup all purpose unbleached flour
3/4 cups white whole wheat flour
2 tsp pumpkin pie spice
2 Tbsp sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Cooking spray
DIRECTIONS:
Preheat Iron Waffle Maker.
Beat first 7 ingredients on high for 30 seconds until smooth and lump free. In a separate bowel sift the rest of the ingredients and then whisk together to combine. Add to the wet ingredients and stir just until moistened through scraping down the sides of the bowl as you go along. Do not over mix.
Grease your waffle maker with cooking spray and ladle in 1/2 cup of batter spreading it out gently towards the edges. Close waffle maker and cook to your desired preference. Serve with 1-2 tsp whipped creamed sprinkled with cinnamon topped off with sliced strawberries and 100% Maple Syrup. Enjoy!
Yields: 7 waffles
Calories Per Serving: 236.20
Total Fat: 9g
Sat Fat: 3g
PUFA: 1.5g
MUFA: 3.7g
Cholesterol: 37.6mg
Sodium: 568.20mg
Potassium: 120.2mg
Total Carbohydrates: 32.3g
Dietary Fiber: 2.9g
Sugars: 7.8g
Protein: 7.6g
It’s that time of year again where pumpkin and sweet potato become one of the MUST HAVE ingredients in your kitchen! I love adding pumpkin to everything in the fall and winter! It just makes your house smell like the holidays which always bring a warm and cozy atmosphere….not to mention delicious! These muffins make your tastebuds crave for more without even having you think twice about it! Definitely a crowd pleaser!
INGREDIENTS:
2 Large Eggs
1/2 Cup Coconut or cane sugar
1/4 + 1/8 Cup unsweetened applesauce
1/4 + 1/8 Cup avocado oil
3/4 Cup+ 2 Tbsp Pumpkin Puree
3/4 Cup Unbleached All Purpose Flour
3/4 Cup White Whole Wheat Flour or Whole Wheat Pastry Flour
1-1/2 tsp Ground Cinnamon
1/2 tsp Vanilla Extract
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
DIRECTIONS:
Heat oven to 375F. Line muffin tins with liners or spray with cooking spray.
Beat eggs, add sugar, applesauce, oil, vanilla and pumpkin, beat thoroughly. In a separate bowl mix together the flour, cinnamon, baking soda, baking powder, and salt. Add the dry ingredients to the wet ingredients. Do not over mix! Fill muffin tins 2/3 full and bake 15-20 min. Makes 12 muffins.
