Tag Archives: Food

Gluten-Free Almond Hemp Breakfast Cookies

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I love making breakfast cookies for the kids! They’re so easy and make the best leftovers, perfect for mornings I’m in a hurry or don’t feel like cooking. Plus they’re perfect traveling! I usually make these Healthy Breakfast Cookies but my kids are sick of them. Time for something new! 

These are a perfect way to use your leftover almond pulp! These “cookies” aren’t super sweet like traditional cookies but they are delicious and filling! They are fragile yet dense, probably because of the almond pulp. Both of my kids love these! I wasn’t sure at first but found myself eating a few today! 

After baking them I stored them in the fridge, reheated them in the toaster oven the next day. I saved a bit of the “dough” to spread on sprouted muffins for the kids.

Gluten-Free Almond Hemp Breakfast Cookies

Gluten-Free Almond Hemp Breakfast Cookies

Cash loves them!!!

Cash loves them!!!

Feel free to cut this recipe in half if you don’t have that much pulp. I always make a double batch of almond milk so I have a ton of pulp leftover. I will continue to make these cookies and experiment with different additions! 

Gluten-Free Almond Hemp Breakfast Cookies

Ingredients:

* 2 cups almond pulp (I’ll be testing a recipe using almond flour for those of you who don’t make your own almond milk!) 

* 4 Tbsp almond butter

* 4 Tbsp hemp seeds (optional if you don’t have any)

* 1 medium banana

* 6-8 medjool dates, pitted and chopped 

* 1/2 – 1 tsp ground cinnamon or pumpkin pie spice 

Directions:

1. Preheat oven to 350

2. Add all the ingredients into your food processor using your S blade

3. Pulse/blend until it reaches a doughy consistency

4. Scoop out using an ice cream scooper (or a spoon) and portion onto parchment lined baking sheet 

5. Flatten and shape cookies (I flatten and round mine!)

6. Bake for 25-30 minutes or until lightly brown. Let cool on the pan for 10-15 minutes before removing 

Add all ingredients into food processor

Add all ingredients into food processor

Pulse/blend until it reaches a dough-like consistency

Pulse/blend until it reaches a dough-like consistency

Scoop onto parchment lined baking sheet

Scoop onto parchment lined baking sheet

Shape and flatten

Shape and flatten

I like bigger cookies!

I like bigger cookies!

Bake for 25-30 mins or until lightly brown. Let cool on tray for 10-15 minutes before removing

Bake for 25-30 mins or until lightly brown. Let cool on tray for 10-15 minutes before removing

Gluten-Free Almond Hemp Breakfast Cookies

Sriracha Lime Roasted Chickpeas

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Here they are! Hope you like them, we sure do! My poor hubby has eaten almost 10 or so batches just to get this recipe down!

Sriracha Lime Roasted Chickpeas

Sriracha Lime Roasted Chickpeas

Sriracha Lime Roasted Chickpeas

Ingredients:

1 can chickpeas – rinse, drain and pat the beans dry

1 1/2 Tbsp Sriracha Hot Sauce

1/2 tsp maple syrup (optional but good)

2 Tbsp nutritional yeast

1/2 tsp ground coriander

1/2 tsp garlic powder

1/4 tsp smoked paprika

Juice and zest of 1 lime

Tiny pinch of salt

2-3 Tbsp fresh cilantro (optional but pretty!)

Instructions:

1. Preheat oven to 400.

2. Whisk sriracha, lime juice and maple syrup together in small bowl.

3. Add chickpeas to mixing bowl, add in Sriracha, maple syrup and lime juice mixture, toss to coat.

4. Add in nutritional yeast, coriander, garlic powder and smoked paprika to chickpeas, toss to coat.

5. Spread them onto parchment lined baking sheet. Bake for about 45-50 minutes stirring/shaking pan every 15 minutes.

** NOTE: I go back and forth between cooking them at 350 – stirring/shaking pan every 10 minutes or 400 – stirring shaking pan every 15 minutes so do what works for you!

6. Remove chickpeas from oven once they are to your desired texture. Toss with chopped cilantro, tiny pinch of salt (both optional) and lime zest.

7. ENJOY!!!

 

 

Mix Sriracha, lime juice and maple syrup together in a bowl

Mix Sriracha, lime juice and maple syrup together in a bowl

Add to chickpeas, toss to coat

Add to chickpeas, toss to coat

Add nutritional yeast, garlic powder, coriander, smoked paprika and tiny pinch of salt. Toss to coat well

Add nutritional yeast, garlic powder, coriander and smoked paprika. Toss to coat well

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Spread onto parchment lined baking sheet

Spread onto parchment lined baking sheet – Bake for 45-50 minutes, stirring every 10-15 minutes 

Remove from oven, transfer to mixing bowl

Remove from oven, transfer to mixing bowl

Add lime zest, tiny pinch of salt and chopped cilantro

Add lime zest, tiny pinch of salt and chopped cilantro

Serve warm!

Serve warm!

 

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Sweet Potato Hash

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I made this in a hurry but it turned out delicious! Our 18-month old was screaming at the top of his lungs in his high chair most of the time, flinging bananas across the kitchen. Once his portion cooled off he started eating the screaming stopped. Phew!!

Sweet Potato Tofu Hash

Sweet Potato Tofu Hash

Sweet Potato Tofu Hash

Ingredients

Water/Veggie Broth for sauté 

1 package Trader Joe’s Organic Sprouted Tofu (or any other package of firm tofu) drained and pressed OR 1 package of tempeh, shredded

1 1/2 cups garbanzo beans/chickpeas – I was going to use black beans but I was out. Turned out great with these!

2 small-medium sized sweet potatoes, peeled and diced

1 onion, diced

3-4 cloves garlic, minced

1 red bell pepper, diced

2-3 cups diced mushrooms

2-3 cups spinach or kale (I didn’t get a chance to add this in because I ran out of pan space but I recommend it!)

1 Tbsp coconut aminos (or tamari, soy sauce)

2 Tbsp nutritional yeast

(I use heaping amounts of all these spices but I love bold flavors!)

1 tsp ground cumin

1 tsp onion powder

1 tsp garlic powder

1 tsp dried oregano

1 Tbsp dried parsley

1/2 tsp turmeric

1/4 tsp smoked paprika

1/2 tsp black salt (optional but really good!!)

Salt and pepper, to taste

* Topping/Mix in suggestions: chopped cilantro, green chilies (?), avocado, hot sauce…

Directions

1. Water/broth sauté sweet potatoes, onions, garlic and red pepper together until soft. I covered my pan with a lid, I feel like it helps the sweet potato cook faster.

2. Add in beans, greens, mushrooms and sauté until mushrooms are soft.

3. Crumble tofu into the mixture and stir, add in nutritional yeast, coconut aminos and all the spices. Cover and cook for 5 minutes or so, stirring occasionally. Taste and adjust seasonings.

Saute veggies, add in crumbled tofu

Saute veggies, add in crumbled tofu

Add in beans (greens would go here)

Add in beans (greens would go here)

Ready for Soyrizo or toppings!

Ready for toppings!

Carrot Oatmeal Breakfast “Cookies”

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I’m always looking for ways to pack a bunch of nutrition into my preschoolers tiny breakfast/lunch box all while keeping the mess to a minimum. It’s not easy packing whole food plant-based meals sometimes so anything in a muffin, bar or cookie form is perfect. I very rarely use flour or other processed foods so that poses a bit of a challenge when cooking such things. These breakfast “cookies” are made with leftover No-Pumpkin Pie Oatmeal and they are very good! I’m sure you could use regular leftover oatmeal but I don’t think they’d be as good as these.

Carrot Oatmeal Breakfast “Cookies”

Recipe from Melomeals!!! What would I do without her!?!?! She has mad skills when it comes to the recreation of leftovers!!

Leftover Oatmeal Breakfast Cookies

½ batch ( around 1.5 cups ) No-Pumpkin Pie Oatmeal
1 c dry rolled oats
2 carrots, pulsed really well in the food processor
½ c raisins or dried fruit
1/8 t Kal Stevia (optional)
¼ t baking powder
Around ¼ c liquid ( non dairy milk )

Method:
Mix well. Taste batter and add more spices if desired as well. Add to parchment paper.

Bake for 20 minutes  at 375 – I used an ice cream scoop to make bigger cookies and I found that 20 minutes was the right amount of baking time. The original recipe calls for 11 minutes so try that first if you’re making regular sized cookies.

Add leftover oatmeal with carrots, raisins, oats, stevia (if using) and non-dairy milk and mix well

Spoon onto cookie sheet lined with parchment paper – I used a larger ice cream scoop and flattened the cookies before baking

Flattened and shaped’ish

Allow them to cool completely. Ready to pack in our preschooler’s breakfast box!!!

 

 

 

 

Tabouli Quinoa Salad (Sammy’s WF Pizza Copycat)

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My mother-in-law introduced me to this salad and it’s my new favorite! You can find this salad at Sammy’s Woodfired Pizza restaurant… with a whopping 1/2 cup of oil and 2 tsp of salt. Yikes! I decided to recreate this salad WITHOUT that nonsense, turned out even better than the original!

My hubby was a bit skeptical but devoured an entire plate full! I served this with romaine leaves and a few flatbread crackers. I also added a couple cooked/chopped Gardein Chick’n Scallopini filets, per my hubby’s request. I try to stay away from fake meats as much as possible so this was a rare occasion.

Tabouli Quinoa Salad

Ingredients

  1. 1/2 cup of shredded carrot
  2. 2 cups chopped parsley
  3. 1 cup chopped mint
  4. 1 cup diced onion
  5. 1 cup diced fresh tomato
  6. 1 cup diced cucumber
  7. 2 cups shredded lettuce – romaine
  8. 1 cup cooked quinoa
  9. 1/2 cup bean liquid – from canned beans or home made 
  10. 1/2 cup fresh lemon juice
  11. 1/4 – 1/2 tsp salt
  12. 2 tsp black pepper, ground
  13. 1 tsp allspice, ground
  14. *OPTIONAL: Saute up a few Gardein Chick’n Scallopini fillets, chop and add them in. 
Directions:
  1. Cook quinoa according to package and let cool completely. 
  2. Combine all ingredients, mix well and serve with flatbread and/or romaine leaves. You can wait to add the veggie/mint/onion/etc mixture to the chopped romaine until you serve it if you need it to last longer. This makes a ton of salad, I saved the mixture and added it to chopped romaine the next few days. 
  3. Serves 6

Add cooked/cooled quinoa with all other ingredients – I added all ingredients EXCEPT romaine lettuce together then combined them before we were ready to eat

Now combine with chopped romaine. If you’re only serving a few people and want leftovers, reserve some of this mixture to combine with more chopped romaine later

YUMMY!!! I added chopped Gardein Chick’n Scaloppini filets

 

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California Quinoa Salad (Whole Foods Copycat!)

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You have no idea how happy I am that I can make this at home now. I’ve been dreaming about this oil-free quinoa salad from Whole Foods ever since I brought a tiny little container of it home and devoured it in two seconds. I searched the internet for a copycat recipe but no luck… I saved the label from the container and decided to figure it out on my own!

Copycat Whole Foods “California Quinoa Salad”

This recipe makes plenty of leftovers to last you for a few (or more) days. Perfect for busy people who enjoy quick and easy leftovers. All of these measurements were estimations, just throw in the ingredients to suit your tastes. I really don’t think you could mess this up!

I’ve been eating this so fast, I haven’t had a chance to put it in a bowl and take a proper picture so please forgive me! Just trust me, you don’t need a fancy picture of this one… I PROMISE you will love it!!!

California Quinoa Salad

1 cup mixed quinoa from Trader Joe’s – regular quinoa or red quinoa would work well here too

2 cups water (for cooking quinoa)

1 cup lentil sprouts (optional but adds a yummy crunch!)

1/2 package frozen mango from Trader Joe’s, thawed OR 1-2 diced fresh mango, diced)

1/4 large red onion, diced

1/2 medium to large red pepper, diced

1/2 small bunch cilantro, chopped 

1 cup shredded, unsweetened coconut (optional but good!)

1/3 cup unsalted, dry-toasted slivered almonds

3/4 cup raisins (currents and cranberries will work too!)

1 1/2 cups frozen edamame, thawed

Juice of 2-3 limes

2-3 Tbsp Balsamic Vinegar (I like to use fig balsamic vinegar)

Instructions:

1. Rinse quinoa well, cook as directed.

2. Fluff quinoa well when done, spread out and let cool.

3. Add all other ingredients and toss.

4. Enjoy cold!!

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