Category: Recipes

Oatmeal Chocolate Coconut Chewy Cookies

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Oatmeal Coconut Cookies (2)

These cookies are absolutely loaded with yummy ingredients, a few of which you can feel good about (rolled oats, shredded coconut), making it a treat you won’t mind giving your kids. You could also add 1 cup walnuts or raisins to the mix, if desired.

Ingredients:

  • 1 cup Earth Balance butter
  • 1 and 1/4 cups brown sugar
  • 1/2 cup sugar
  • 2 Ener-G eggs
  • 2 tablespoons plain non-dairy milk
  • 2 teaspoons vanilla extract
  • 1 and 3/4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups rolled oats
  • 2 cups non-dairy chocolate chips
  • 1 cup shredded coconut
  1. In the bowl of a stand mixer, cream together the butter, brown sugar, and sugar. Add the Ener-G eggs, milk, and vanilla; beat until combined.
  2. In a large bowl, combine the flour, baking soda, and salt. Add the flour mixture to the sugar mixture and beat until combined.
  3. Stir in the oats, chocolate chips, and coconut.
  4. Roll the dough into balls of about 1 tablespoon, and bake in batches at 350 degrees F for 12 to 14 minutes, depending on desired crispness. Let cool on the pans for 1 minute before transferring to a wire rack to cool completely.

Oatmeal Coconut Cookies (1)

 

Slow-Cooker Curried Chickpeas and Quinoa

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Curried Chickpea.JPG

Set the slow-cooker going in the early afternoon for this recipe, and it’s ready by dinner time. We love walking in the door to the smell of curry!

Ingredients:

  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 3 minced garlic cloves
  • 2 cups cauliflower florets
  • 1 (15-ounce) can fire-roasted tomatoes
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1/2 tablespoon curry powder
  • 1 teaspoon ground ginger
  • 3/4 teaspoon salt
  • 1 (13.5-ounce) can coconut milk
  • 1 and 1/2 cups vegetable broth
  • 1 cup quinoa
  • 3 cups chopped kale
  1. Heat a slow-cooker to high and add the onion and garlic; cook for about 5 minutes.
  2. Add the cauliflower, tomatoes, chickpeas, curry powder, ground ginger, salt, coconut milk, and broth. Cover and cook on high for 3 to 4 hours.
  3. Stir in the quinoa, and cook for 15 minutes. Add the kale and cook for a final 15 minutes – the liquid should be mostly absorbed.

Creamy Squash Pasta Bake

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This homey casserole is perfect for chilly autumn nights! This time of year, consider using 1 and 1/2 cups pureed fresh butternut squash, but the canned version will do in a pinch.

Ingredients:

  • 1 pound penne pasta
  • 4 tablespoons Earth Balance butter
  • 6 tablespoons all-purpose flour
  • 3 and 1/2 cups unsweetened non-dairy milk
  • 2 teaspoons Dijon mustard
  • 1 tablespoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 cups shredded Daiya cheddar
  • 1 (15-ounce) can butternut squash
  • 1/2 cup panko breadcrumbs
  1. Cook the pasta according to package directions; drain and return to the pan.
  2. Meanwhile, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 30 seconds.
  3. Whisk in the milk. Bring to a boil over medium heat, whisking frequently.
  4. Once at a boil, remove from heat and stir in the mustard, salt, black pepper, and nutmeg. Add the cheese, stirring until melty. Stir in the squash.
  5. Toss together the squash mixture and cooked pasta, then transfer to a 13×9-inch baking dish. Sprinkle evenly with the panko.
  6. Bake at 350 degrees F for 30 minutes, until bubbly.

Squash Pasta (1)

 

Apple-Butter Bars

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Apple Butter Bar (2)

It finally feels like fall, after a strange spike back into 80 degree weather, and today simply called for this apple dessert. The flavors and smells practically scream out autumn.

Ingredients:

  • Cooking spray
  • 2 (6-oz) Gala apples
  • 1 and 1/2 teaspoons cinnamon, divided
  • 1 cup plus 2 tablespoons apple butter, divided
  • 1 and 1/2 cups all-purpose flour
  • 1 cup sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 tablespoons Earth Balance butter
  • 1 and 1/2 cups old-fashioned rolled oats
  1. Coat a 9×13-inch baking dish with cooking spray; set aside.
  2. Core and finely dice the apples, then combine in a bowl with 1/2 teaspoon cinnamon and 2 tablespoons apple butter. Set aside.
  3. In a large bowl, combine the flour, sugar, remaining teaspoon cinnamon, baking soda, and salt. Add the butter and mix with your fingers until the mixture starts to clump. Stir in the oats.
  4. Press 1 and 1/2 cups of the flour mixture into the bottom of the prepared pan. Spread with the remaining 1 cup apple butter, then top with the Gala apple mixture. Sprinkle with the remaining flour mixture.
  5. Bake at 350 degrees F for 40 minutes. Transfer to a wire rack and cool completely in the pan for 2 hours before cutting into 20 squares.

Apple Butter Bar (3)

Berry Coconut Smoothie Bowl

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Berry Smoothie BowlThis breakfast bowl will give a powerful boost to your kiddo’s day. I love that it’s packed with superfoods, and kids just love that it tastes good.

Ingredients:

  • 10 ounces coconut yogurt
  • 1 cup frozen strawberries
  • 1/4 cup cashews
  • 2 tablespoons ground flaxseed
  • 2 tablespoons coconut water
  • 1 tablespoon shredded coconut
  • 1 tablespoon cacao nibs
  • Strawberries, for serving
  1. In a blender, combine the yogurt, frozen strawberries, cashews, flaxseed, and coconut water; process until smooth.
  2. Divide the mixture evenly between two bowls, and sprinkle evenly with the shredded coconut and cacao nibs. Add extra berries for serving, if desired!

Kid-Friendly Granola Bars

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Kid Granola Bars (4).JPG

These granola bars are kid-friendly in two senses – both to make them and to eat them – and they are chewier and have far less sugar than store-bought brands. Adults love ’em too, especially to nibble on before or after a workout! Feel free to vary the ingredients below depending what kind of nuts or dried fruit you have at home.

Kid Granola Bars (1)

Ingredients:

  • 1 and 2/3 cups rolled oats
  • 1/2 cup sugar
  • 1/3 cup almond flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 and 1/2 cups raisins
  • 1/2 cup chopped almonds
  • 1/2 cup shredded coconut
  • 6 tablespoons melted Earth Balance butter
  • 1 teaspoon vanilla extract
  • 1/4 cup maple syrup
  • 2 tablespoons cane sugar syrup or corn syrup
  • 1 tablespoon water
  • 1/3 cup peanut butter
  1. In a large bowl, mix together the oats, sugar, flour, salt, cinnamon, raisins, almonds, and coconut. Set aside.
  2. In a second bowl, whisk together the melted butter, vanilla, maple syrup, cane sugar syrup, and water.
  3. Add the wet ingredients to the dry ingredients, along with the peanut butter, and stir until the mixture is moist.
  4. Press into a 9-inch baking pan coated with cooking spray. If it’s sticky, place a piece of plastic wrap on top so you can easily press the mixture into an even layer.
  5. Bake at 350 degrees F for 40 minutes.

Note: Our bars came out a bit crumbly. I would add a little more liquid sweetener or water next time, for even better results!

Kid Granola Bars (3)

Banana Muffins

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Banana Muffins alt

After tons of play with our Baking Crate from KiwiCo, we still wanted more adventures in the kitchen! To wit: these easy banana muffins, the perfect recipe to make after returning from vacation to find three very ripe bananas waiting on the counter.

Ingredients:

  • 1 cup sugar
  • 1/2 cup melted Earth Balance butter
  • 2 Ener-G eggs
  • 1/2 cup unsweetened coconut milk
  • 3 mashed ripe bananas
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  1. Mix together the sugar and butter in a bowl, stirring until combined.Banana Muffins (1)
  2. Add the Ener-G eggs and coconut milk.
  3. Stir in the mashed bananas – mashing these was definitely the best part of the recipe!Banana Muffins (2)
  4. Stir in the flour, baking soda, and salt.
  5. Divide the batter evenly among 12 greased muffin cups. Bake at 350 degrees F for 25 minutes.

 

BLT Pita Pizzas

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BLT Pizza

Quick, easy… and there’s vegan bacon. That makes this the perfect supper after a day back at school!

Ingredients:

  • 4 slices Lightlife bacon
  • 2 (6-inch) whole wheat pitas
  • 1/4 cup pizza sauce
  • 1/2 cup shredded Daiya cheddar
  • 2 cups arugula
  • 2 tablespoons bottled vinaigrette
  • 8 cherry tomatoes, halved
  1. Cook the bacon slices according to package directions; chop and set aside.
  2. Meanwhile, spread about 2 tablespoons pizza sauce over each pita. Top each with about 1/4 cup cheese. Bake at 450 degrees F for 5 to 6 minutes, until the cheese melts.
  3. Toss the arugula with the vinaigrette, and divide evenly among the pizza tops. Top evenly with the tomato halves and chopped bacon.

BLT Pizza alt Continue reading →

Granola Muffins

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Granola Muffins

My preschooler doesn’t like granola stirred into his non-dairy yogurt, so I wanted a sneaky way to get this nutritional powerhouse into his diet. These muffins are the perfect fix; he has no idea the granola is there, but I know he’s eating muffins with an extra dose of hemp and flax and other granola goodness.

Ingredients:

  • 2 cups all-purpose flour
  • 1 cup brown sugar
  • 3/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon cinnamon
  • 1 cup granola
  • 1 tablespoon lemon juice
  • Scant 1 and 1/2 cups vanilla almond milk
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  1. In a large bowl, combine the flour, brown sugar, salt, baking powder, baking soda, cinnamon, and granola; set aside.
  2. Place the lemon juice in a measuring cup and fill with the almond milk to equal 1 and 1/2 cups. Let stand for 5 minutes.
  3. Combine the almond milk mixture in a bowl with the oil and vanilla. Add the wet ingredients to the dry ingredients and mix just until combined.
  4. Divide the batter evenly among 12 greased muffin cups. Bake at 400 degrees F for 20 minutes. Let stand in the pans for 5 minutes, then transfer to a wire rick.

Note: For true granola lovers, sprinkle the tops of the muffins with a little extra before baking.

Raspberry-Lemonade Slushie

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Raspberry Slushie

My son loves Italian ice, particular lemon flavored, but I don’t always feel great buying him a treat so loaded with sugar. This homemade version has no added sugar at all, and gets its sweetness from raspberries instead. Mama and kid approved!

Ingredients:

  • 3/4 cup frozen raspberries
  • 1/2 cup lemon juice
  • 2 cups ice
  1. Combine all ingredients in a blender and process until slushy and smooth.
  2. Pour into cups and freeze for one hour before serving.