Chocolate Chip Oatmeal Vegan Cookies

I am always on the hunt for a delicious healthy(ish) chocolate chip cookie. These cookies really fit the bill! They are full of healthy ingredients, like flaxseed, oats and almond butter, and have no butter or refined sugar.  I really REALLY like the texture of this cookie - it is chewy and crunchy all at once! I found the recipe on the blog Beaming Baker. I love this blog....lots of great vegan treats and baked goods. Check out her blog!

Here is the Beaming Baker's recipe and instructions word for word:

Dry Ingredients:

1 cup gluten free rolled oats
3 tablespoons gluten free oat flour <I used almond flour>
2 tablespoons ground flaxseed
1 ½ teaspoons ground cinnamon
¼ teaspoon salt

Wet Ingredients 

2 tablespoons melted coconut oil
¼ cup unsalted, natural creamy almond butter
3 tablespoons pure maple syrup
3 tablespoons coconut sugar 
1 teaspoon pure vanilla extract

Add-ins: 
½ cup vegan chocolate chips <I use Lily's brand>
2 tablespoons walnuts, chopped (optional)

Optional Toppings:
2–3 tablespoons vegan chocolate chips

Instructions:

Preheat oven to 350F. Line a baking sheet with parchment paper or greased foil. Set aside. 

In a large bowl, whisk together all of the dry ingredients.

In a medium bowl, whisk together the wet ingredients.

Pour the wet mixture over the dry mixture. Using a rubber spatula, stir and fold until well mixed. Fold in chocolate chips and walnuts, if using.

Using a small or medium cookie scoop, scoop and drop cookie dough balls onto the prepared baking sheet—spaced evenly apart. Optionally, dot cookies with chocolate chips. Using a fork, flatten cookies to desired thickness. The cookies will crumble at the edges a bit after flattening—use your fingers to squish the edges back together.

Bake for 10-14 minutes. <I baked mine for 12>. Place baking sheet on a cooling rack, allowing cookies to firm up for about 15 minutes. Using a heatproof spatula, transfer cookies directly onto the cooling rack.

Allow to cool for 1 hour. Enjoy!

Tuscan Pasta with Cannellini Beans

I don't know about you, but I no longer have an abundance of food and pantry staples in my fridge and cupboards like I am used to. My husband has been making sporadic trips to the grocery to stock up for the week, but I keep finding myself needing this or that....I'm now making a lot of my regular recipes with quite a few ingredients missing. 

Tonight I wanted to do a pasta dish, so I took a peek in my pantry. I had marinara sauce, I had cannellini beans, an onion and some carrots in the fridge. Okay, I thought, I can make this work. The most exciting part of all is I had some Beyond Sausage! I thought, "Now this will be a feast!" HA! Normally, I would have used fresh herbs, but even with dried herbs, this quick, hearty meal was quite tasty! I had some leftover pizza dough and made garlic butter knots to serve along with it. Everything was yummy and everyone was happy! 

Ingredients:

1- 2 Tbl extra virgin olive oil
1 medium onion, diced
2 medium carrots, evenly diced

3 garlic gloves, peeled and diced
1 can cannellini beans, drained and rinse
24 oz jar of your favorite pasta sauce (I like Rao's)
1/2 tsp dried oregano
1/2 tsp dried basil
1 teaspoon sea salt
1/4 teaspoon ground black pepper
16 oz long pasta, like bucatini, linguini or spaghetti

1/2 to 1 cup of pasta water or broth to thin the sauce, optional

2-4 links of sausage, I used plant-based Beyond Sausage (my fave!), cooked and sliced

Parmesan

Directions for the Sauce:

Add olive oil to a large pan and set to medium low. Add diced onions and carrots. Cook for 10-15 minutes, adding a little water, 1 Tbl at a time, to the pan as needed to prevent sticking. Carrots should be soft when ready. Add garlic cloves and cook for another 2 minutes or so. Add beans, spices, salt, and pasta sauce to pan. Give it a good stir. Heat until warmed through. If you like, add 1/2 a cup to 1 cup of the pasta water or broth to the sauce to thin it a bit. 

Scoop pasta sauce over cooked noodles. Arrange cooked and sliced sausage on top. Sprinkle with parmesan. Serve with a side salad and good bread. Enjoy!

Better-Than-Three-Bean Salad

I have always loved Three Bean Salad! It's easy to make, tastes even better the second day, and is great for weeknight dinners, potlucks and picnics. The problem with most Three Bean Salads are they are swimming in vegetable oil, use mushy canned green beans, and have a ton of white sugar in the dressing.

I wanted a healthier version of this classic side dish, so I created one! It's still easy to make, definitely tastes better the second day, and is not only full of healthy, protein packed beans, but also has raw veggies, fresh green beans, and no white sugar.  I also added sunflower seeds for some extra crunch. I honestly think it tastes much better than your grandma's typical three bean salad. The last two times I
made this for my family we gobbled it up in no time.

This recipe is enough for four side servings. But it is so easy to double or triple if you need more! Enjoy!

Salad:
1 cup of blanched haricot verts (skinny French green beans), chopped
1 15oz can of mixed beans (pinto, black, kidney), thoroughly rinsed
2 celery stalks, finely chopped (I like to use the bright green interior stalks, including the tender interior leaves)
1 red bell pepper, chopped
1/4 cup of capers
1/3 cup sunflower seeds

Dressing:
2 Tbl extra virgin olive oil
2 Tbl raw apple cider vinegar (or red/white wine vinegar)
1 - 2 Tbl pure maple syrup
1 Tbl fresh lemon juice
1 tsp yellow mustard
salt & pepper, to taste

Rinse your haricot verts under clean running water (I use a handful of about 20 green beans). Next you want to blanch the haricot verts; this will get them slightly soft, but still crisp. To blanch, bring a small pot of water to a low boil. Add the haricot verts and cook for 2-3 minutes, until the desired texture (do not over cook or they will be mushy). Drain the boiling water and rinse the haricot verts with cold water to stop them cooking. Cut the blanched haricot verts into bite sized pieces. Place in a medium sized mixing bowl.

Add the drained and rinsed mixed beans, chopped celery, chopped bell pepper, and capers to the bowl with the haricot verts. Pour the dressing over the bean salad and mix well. Cover and place in the fridge for at least an hour to let the flavors marinate. I like to make my salad in the morning so it has all day to marinate; overnight is great too! Just before serving, add the sunflower seeds. Waiting to add the sunflower seeds will ensure they stay crunchy!

To make the dressing put all of the ingredients into a container with a tight fitting lid. Shake well before pouring over bean salad.

Incredible Fruit & Nut Loaf

I am literally obsessed with this loaf. I have made it four times in the last month! My husband loves it for breakfast and I have been having a slice for lunch a few times a week. It's super versatile. The dried fruit gives it a sweet, but not too sweet, flavor...there is no added sugar! And the nuts and seeds give it a rich, hearty taste. It is excellent plain or with a spread of butter. I like it with almond butter and berries or sliced apples on top. I also like it with a soft, spreadable cheese and sliced cucumbers. It really is so versatile. 

I found this recipe in The Wholesome Life eBook by Ellie Bullen (which has some great recipes, btw), but I have made some tweaks to the ingredients. Her original recipe is vegan. I added eggs to this recipe because because I felt the loaf needed a binder to hold it together better when sliced. I reduced the amount of water, subbed coconut oil for olive oil, and changed the type of flour used. Another tip on making sure the bread holds tight when sliced is to chop the dried fruit and nuts into fairly small pieces. 

I really hope you love this recipe as much as I do! Enjoy! 

1 cup whole wheat pastry flour 
1 tsp baking powder
1/2 tsp baking soda 
1 tsp cinnamon
1/4 tsp salt
1 1/2 cup chopped dried fruit* 
1 cup nuts**
1 cup seeds***
1/4 cup coconut oil, melted
1 tsp vanilla
3/4 cup water
2 beaten eggs
+ extra 1 tbsp of seeds for topping

*Dried fruit suggestions:
figs
apricots
cherries
Craisins
raisins
dates
apples

**Nut suggestions:
walnuts
pecans
almonds
hazelnuts

***Seed suggestions:
pumpkin seeds
sunflower seeds
flax seeds
hemp seeds

Preheat oven to 350F

Grease a loaf pan with coconut oil and set aside.

Chop all dried fruit and nuts into small, yet irregular sized, pieces with a knife (I recommend this over using a food processor which could turn the fruit into paste). 

In a medium bowl combine all fruits, nuts and seeds. Add flour, baking soda and powder, cinnamon and salt. In another bowl combine melted coconut oil, vanilla, water, and eggs. Whisk to combine wet ingredients.  

Pour wet ingredients on flour/fruit/nut/seed mixture. Stir until combined. Pour into prepared loaf pan. 

Bake for 30 minutes. Remove from oven and allow to cool completely before transferring to a cutting board and slicing. Enjoy plain or with butter, jam, nut butter, cheese, etc. This bread can go any way you like!! Top with sliced apples, berries, cucumbers, tomatoes....just go with what you are craving! 

Chocolate Chia Seed Pudding Parfait

I have never been a huge fan of chia seed pudding....the puddings I have had in the past were a bit flavorless. But I have changed my mind after eating this pudding, chocked full of raw cocoa powder and subtly sweetened with maple syrup. It is absolutely delicious and I have found myself craving it all week! I have been eating mine for lunch, loaded with berries, homemade granola and raw coconut yogurt. It would also make a very satisfying dessert. Add any of my topping suggestions....make your parfait your own! Enjoy!

Chocolate Chia Pudding Ingredients

1/4 cup organic cacoa powder (I like Navitas)
3 Tbl pure maple syrup
1/2 tsp vanilla extract
pinch of salt
1/4 tsp cinnamon
1 1/4 cup nut milk (I used almond)
1/3 cup chia seeds

Whisk the cocoa powder, maple syrup, vanilla, salt and cinnamon together. Add nut milk and stir until smooth. Add the chia seeds and combine.

Cover and refrigerate until mixture has thickened, 3 hours to overnight. When ready, serve yourself a spoonful and add your favorite healthy toppings!

***I make a big batch of this delicious, gluten free granola often. I sprinkle it into my smoothies, add it to yogurt, açaí bowls, and of course, this parfait. Click HERE for the recipe.***

Toppings Suggestions for your Parfait:
I put an *asterisk next to the toppings I used in the picture above

sliced strawberries*
fresh blueberries*
blackberries*
raspberries
chopped pineapple
chopped apples
chopped pears
chopped dates

raw coconut yogurt* (I like GTs CocoYo)
almond yogurt
Greek yogurt
scoop of almond butter
scoop of peanut butter
honey

my favorite granola* - click HERE for the recipe
your favorite granola
walnuts
almonds
hemp seeds*
cocoa nibs
coconut shredds

Almond Flour Banana Bread with Chocolate Chips

This simple, healthy banana bread is moist, gluten free, and most importantly, delicious! I bake banana bread almost weekly so the kids can grab a quick breakfast in the morning or an afternoon snack. Everyone gave this recipe a thumbs up. Enjoy!

3 very ripe bananas, smashed
2 eggs
2 Tbl coconut oil, melted
1 tsp vanilla extract
2 cups almond flour
2 Tbl arrowroot powder OR cornstarch
1/2 cup coconut sugar + 1 Tbl of coconut sugar for sprinkling
1 tsp cinnamon
1 tsp baking soda
1/4 tsp salt
1/2 cup chocolate chips

Preheat oven to 350F

Grease a loaf pan with coconut oil. Set aside.

In a large bowl, mash the bananas. Add eggs and melted coconut oil; mix. Add vanilla and combine. Add almond flour, arrowroot powder, coconut sugar, cinnamon, baking soda and salt. Stir to combine. Add chocolate chips.

Pour batter into prepared loaf pan. Sprinkle remaining 1 Tbl coconut sugar evenly over the top.

Bake for 40 - 45 minutes or until a toothpick comes out clean. Let cool completely before removing from pan and slicing.

Antipasto Sandwich with Basil Pesto

I love all the flavors in this easy to assemble sandwich. Use my ingredient list as a guide....add what you want, and omit what you do not. I guarantee you will enjoy the fresh pesto though. Take the time to make the pesto from scratch since the rest of the recipe only requires minimal effort - you will be glad you did!

We ate this for dinner on a busy weeknight. I put it together in the early afternoon before I picked the kids up and we didn't eat until nearly 7pm.  The flavors were able to marinate and because the ciabatta loaf is thick and crusty, the bread did not get soggy. I served this with a veggie/fruit smoothie and a side of Kettle chips. A side salad would also be a great accompaniment. Enjoy!

Serves 2-3 people

Lemon Basil Pesto:

2 cups fresh basil
2 cups fresh spinach 
1/2 cup pine nuts
1/2 cup shredded Parmesan cheese
Zest of 1 lemon
Juice of 1/2 -1 whole lemon, to taste (I used 1/2)
Pinch of crushed red pepper flakes, to taste
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste

Sandwich Ingredients, use as few or as many as desired

1 loaf ciabatta, halved lengthwise
Salami
Prosciutto

Pepperoni1 cup coarsely chopped artichokes
Roasted red bell pepper, sliced
Vine ripened tomatoes, sliced
Pepperoncini, drained and chopped
Kalmata olives or capers, optional
Fresh mozzarella cheese, sliced
4 slices of pepper jack cheese
Handful of arugula or fresh spinach
Extra-virgin olive oil, for drizzling
Balsamic glaze, for drizzling, optional 

Directions:

Combine basil, spinach, pine nuts, Parmesan, zest, lemon juice and crushed peppers in a food processor. Turn on and combine. While machine is running, slowly drizzle in olive oil. Add salt and pepper to taste. Set aside.

To assemble the sandwich:

Slice the ciabatta loaf in half lengthwise. Use your fingers to scoop out the inside of the bread on the top and bottom pieces - this is important as it will allow for you to layer the ingredients inside comfortably. Spread the inside of the top and bottom slices with lemon basil pesto. Layer ingredients, starting with meats, then artichokes, roasted peppers, sliced tomatoes, pepperoncini, olives, and cheeses. Top with arugula or spinach. Lightly drizzle with olive oil and/or balsamic glaze, if desired. Add top slice of bread and press down. Wrap tightly with plastic wrap and refrigerator for at least an hour. 

When ready to serve, use a serrated knife to cut into individual sandwiches. Serve with chips and a side salad or smoothie. Enjoy!