Zucchini Muffins

Zucchini Muffins
4 1/2 c grated fresh zucchini
1 c liquid coconut oil
2 c sucanut
3 T chia seeds (put in 9 T water and let it sit for 15 minutes or until gel)
3 t vanilla
3 t baking soda
pinch sea salt
4 1/2 c whole wheat flour
3 t cinnamon
1/2 t nutmeg
1 1/2 c raisins (or dried cranberries)

Preheat the oven to 350°F. In a large bowl combine the sucanut, chia seeds, and vanilla. Stir in the grated zucchini and then the melted oil. In a separate bowl, mix together the flour, baking soda, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in raisins.
Coat each muffin cup in your muffin pan with a little spray (or use muffin liners). Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.

Vegan Oatmeal Banana Pancakes

These were so awesome! We had them for dinner this week, following a tall cup of green smoothie. This makes a really quick meal and lots of extras to freeze and toast later. I had some for breakfast this week with layers of your favorite nut butter, sliced bananas and a bit of maple syrup. It was heavenly!


*Oh, I also split this in half and blended half the ingredients first followed by the other half. My blender sure isn't big enough to handle all of it! :)

Vegan Oatmeal Banana Pancakes
3 3/4 c oats
1 1/2 c flour (I used whole wheat)
6 t baking powder
1 1/2 t sea salt
4 1/2 c almond milk
6 ripe bananas, peeled

Blend the first 5 ingredients together until smooth. Add bananas and blend more. Cook on hot griddle. I add a bit of coconut oil before batter to make the ends nice and crispy. Serve with syrup of your choice.

This makes A LOT! They freeze really well, just pop in your toaster oven for a super quick breakfast.

Quick Marinara

Quick cook Marinara

1 T coconut oil
6 cloves garlic, sliced
2-3 yellow squash, halved and sliced into half-moons
1 zucchini, halved and sliced into half-moons
2 1/2 c sliced fresh tomatoes (I used cherry tomatoes)
1 t sea salt
1/2 t ground black pepper
2 T chopped fresh oregano
4 T fresh basil, chopped
1/2 t fennel

In a large skillet, heat oil over medium-high heat. Add garlic and cook, stirring frequently, until fragrant, about 30 seconds. Add yellow squash, zucchini, salt and pepper and cook, stirring occasionally, until vegetables begin to soften, about 3 minutes. Stir in the tomatoes and continue cooking just until vegetables are tender and begin to release their liquid, about 3 more minutes. Stir in the oregano, basil and fennel; simmer for about 5-10 minutes.

Pour in with a package of cooked GF noodles. I used rice noodles and they were wonderful!

The children LOVED THIS!!!

Chickpea Curry

Sorry about the picture. We left our good camera at a friend's house, so I had to resort to my iTouch. Doesn't take great pics. :(

Chickpea Curry
2 organic potatoes, cubed
1 head cauliflower, chopped
coconut oil for sauteeing
1 onion, diced
5-6 garlic cloves, minced
4 t curry powder
4 t garam masala
2 t ground ginger
2 t cumin
1 1/2 t sea salt
1 large can crushed tomatoes
1 c canned coconut milk or almond milk
1 can (or 1 1/2 c) chickpeas, rinsed and drained

Place potatoes in sauce pan and cover with water. Bring to a boil and simmer about 5 minutes. Add cauliflower and cook until tender. Drain and set aside.
Warm oil in pan. Stir in onion and garlic and cook until soft and translucent. Stir in spices and cook, stirring constantly, for 1-2 minutes. Pour in the last 3 ingredients. Stir in potatoes and cauliflower. Simmer 5 minutes.

p.s. They first time I made this, I eyeballed the spices. Didn't turn out well! You have to be careful with these particular spices...MEASURE THEM!

Rio Chicken Salad

This. Is. Amazing. I know I say that about a lot of our recipes, but seriously! Okay, I must remember what is in this, because there is gobs of things. We actually made most of it to eat with some friends, and this is what we did with the leftovers.

We don't eat much meat anymore, I need to say that up front. Maybe...maybe once a month. Maybe. But this dish was definitely worth eating with meat. Mmmmmm!!!!

K. Here we go.

Chicken
Put 5 lb boneless skinless chicken breasts in crockpot.
Whisk/blend together the following:
1/3 c agave
1/3 c olive oil
1/3 c balsamic vinegar (or raw apple cider)
1/3 bunch parsley (leaves only)
4 cloves garlic (minced, or the whole clove if you are blending with a strong blender)
1/2 t fresh ground pepper
1 T fresh basil
1 T parmesan cheese
1 T chili powder
1 T cumin
Pour over the chicken and cook on high for 5-7 hours. Shred chicken and leave in juices to keep moist

Lime Rice
2 T coconut oil
1 yellow onion, chopped
4 cloves garlic, minced
Saute in large pan.
Add the following and bring to a boil:
6 2/3 c water
4 t vegetable broth powder
1/2 bunch cilantro, chopped
2 t cumin
3 T fresh lime juice
1/2 t sea salt
3 c brown rice
Reduce heat and simmer until the water is gone (about an hour, but check at 45 minutes)

You need a batch of Tomatillo Dressing.

Rinse and spin 2-3 large romaine hearts. Tear into bite sized pieces. Assemble your salad: lettuce, chicken & rice, shredded cheese (opt), pico de gallo, fresh chopped cilantro, avocado slices, freshly snipped chives and lime wedges. Top salad with tomatillo dressing or just squeeze fresh lime juice over the salad.

You can also do this in a burrito, if you'd like, but we (I mean, allllllll of us, age 1-35) loooooved the salad more then the burrito.

Fresh Vegetable Salad

This was magnificent! Definitely make it in advance so that the flavors can blend. We served with a big green salad and we were all very satisfied when the meal was finished.

Fresh Vegetable Salad
2 cups sliced celery
2-3 cups thinly sliced cauliflower
2 cups halved cherry tomatoes
2 cups thinly sliced carrots
2 cups sliced cucumber
1 medium onion, thinly sliced and separated into rings 
(You can pretty much cut up whatever is in your fridge.)

Dressing

3/4 cup olive oil
1/2 cup minced fresh parsley
3 tablespoons white wine vinegar
1 garlic clove, minced
1 teaspoon salt
1 teaspoon ground mustard
1/8 teaspoon pepper
opt: fresh cilantro

In a large serving bowl, combine the vegetables. In a small bowl, whisk the dressing ingredients, or blend in blender until smooth. Pour over vegetables; gently toss to coat. Cover and refrigerate for at least 2 hours or overnight. Serve with a slotted spoon.

 

*for more of a vinegar taste, reduce oil to 1/2 c and add 1/4 c raw apple cider vinegar. 

Avo Eggrolls with Sweet Cilantro Sauce

1 word: Yum!

The mix of flavors is absolutely amazing!!! Thanks to Pinterest for the initial idea, and to my husband for adding to and making it ours!

Avocado Filling
4-5 avocados, diced
1/4 c red onions, diced
1/4 c sundried tomatoes, diced
4 cloves garlic, minced
1/2 c chopped cilantro (can include stem)
1-2 t sea salt (to taste)
juice from 1/2 lime

Saute onions, tomatoes and garlic in a dab of coconut oil until fragrant. Combine remaining ingredients and fill eggroll wrappers, using water to seal edges. Fry in coconut oil.

Cilantro Dipping Sauce
1 c cilantro
1/2 c sweetener (agave, maple syrup, honey, combination of the 3)

1 T sucanut
1 t cumin
1/2  pepper
4 t raw apple cider vinegar
1 t balsamic vinegar
2 T olive oil
optional: small handful of raw cashews (will make the sauce creamy), clove of garlic, squeeze of lime, pinch saffron
Blend in blender until smooth.

Serve eggrolls with dipping sauce and close your eyes to pick out all the amazing flavors!