Feeling Good Through Food

This recipe came from one of my favorite Vegan websites Oh She Glows, we modified it just a tiny bit to our liking! They are sooooo delicious and make a great family night treat! -1 cup large flake oatmeal -1/2 cup + 1/3 cup whole wheat flour -1/3 cup raw cacao powder -1/2 cup coconut palm sugar -1/4 teaspoon baking powder -1/4 teaspoon baking soda -1/2 teaspoon sea salt -1/3 cup almond or rice milk (or a tiny bit more if batter is dry) -2 tablespoon pure maple syrup -1 tablespoon flaxmeal -1/3 cup coconut oil, softened -1  teaspoon pure vanilla extract -1/4 teaspoon almond extract -1/4 cup unsweetened shredded coconut -1/4 cup dark chocolate chips Preheat oven to 350F and line a baking sheet with parchment paper. In a large bowl mix dry ingredients together (oats, flour, cacao powder, coconut palm sugar, baking soda, baking powder and salt), set aside. In a medium bowl whisk together maple syrup, ground flax, non dairy milk, oil, and vanilla. Add wet to dry an

I knew I wanted to try this recipe out when I saw it contained no flour! I used the recipe from fit and healthy with debbie  and made it vegan by making just a few changes. My whole family loved these muffins and I love that they are so healthy with lots of flax. It's also nice to take a break from flour sometimes! -2 1/2 cups old fashioned oats -1 cup unsweetened applesauce -4 tablespoons flax meal mixed with 6 tablespoons water -1/2 cup honey -2 teaspoons baking powder -1 teaspoon baking soda -1 teaspoon vanilla -2 ripe bananas -any add ins you'd love like chocolate chips, starwberry pieces, walnuts, coconut etc... Preheat oven to 400. Line a muffin pan with muffin liners, I always grease mine with a little coconut oil but i'm not sure if thats necessary. Put the oats in a food processor or high power blender and process/pulse until you have oat flour. Add remaining ingredients (except add ins) and blend/process until mixed well and smoothed. Add and desired

  This used to be our go to recipe for cookies before changing our diets. Since it's always been a favorite, we decided it was time to make it a little healthier. I love how simple it is to heathify sweets, I really can't tell the difference between these and the old version.  -1/2 cup coconut oil -1/2 cup earths balance or organic butter -1/2 cup evaporated cane juice crystals -1/2 cup sucanat -2 organic eggs -1 teaspoon vanilla -1 1/2 cup whole wheat flour -1 teaspoon baking soda -1 teaspoon cinnamon -1/2 teaspoon sea salt -3 cups oatmeal -1 cup chocolate chips (we use the vegan kind from Costco) Preheat the oven to 350. Beat the oil/butter and sugars together until creamy, add the eggs and vanilla, beat well. In a bowl combine flour, baking soda, cinnamon, and salt, stir then add to mixture. Stir in oats and chocolate chips. Drop on ungreased cookie sheets and bake for 10-12 min.

I'm so excited about this recipe, it's divine! So yummy and chocolatey and leaves you with no guilt! Don't expect it to taste like snack pack though, it's far better in every way! I modified the recipe from keeper of the home, I like her idea to blend the chia seeds up since I am not a fan of the texture of soaked chia seeds. If you hate the mild taste of chia seeds, you may not love this recipe. -2 cups unsweetened coconut milk, or other non dairy milk -1/4 cup raw cacao powder -1/4 cup good ingredient natural peanut butter -1/3 cup chia seeds (if you want it really thick use 1/2 cup) -2 teaspoons vanilla -1/2 cup honey (I garnished with 100% cacao bar  shavings but that's not necessary) Blend in a high power blender until smooth, or you can use a food processor. Cover and chill in the fridge for a few hours to let it thicken up.

This is one of our favorite things to eat for lunch. Lately I've been eating this without the bread, it's so delicious either way! I prefer this to chicken salad any day! Recipe modified from simple healthy tasty .  -1 can garbanzo beans/chickpeas drained and rinsed -1/4 cup soy-free veganaise or organic mayo -1-2 pickles chopped (we get our pickles from Costco with no food dyes) -1/2 teaspoon pickle juice -1/4 cup cashews -1 tablespoon mustard -1 teaspoon dried parsley -1/2 teaspoon dill -1/4 teaspoon garlic powder -1/4 teaspoon onion powder -dash of salt and pepper Add the chickpeas to a bowl and mash them a bit with a potato masher. Add the remaining ingredients and mix well. Serve by itself or like a sandwich with lettuce and tomato if desired.

This is a healthified version of an old family recipe. My kids LOVE these pancakes and ask for them often.You may need to double the recipe if you have a family larger than 4. -1-2 tablespoons coconut oil -1 cup rice or almond milk (unsweetened) -1 cup whole wheat flour -5 organic eggs -pinch of salt Preheat oven to 425, put the coconut oil in a 9x13 pan and place it in the oven as it's preheating. Add the remaining ingredients to your blender and blend (I used the "batters" button on my blendtec). When the oven has preheated take out the hot pan of melted coconut oil and pour the batter in. Carefully place it back into the oven for 15 min. Serve with pure maple or your favorite healthy pancake topping.

This is one of our new favorites, it's so quick, and delicious! The kids love it which means everyone's happy when this dish is served!  For the Black Beans: -2 cans black beans drained and rinsed -2 tablespoons olive oil -2 cloves garlic, diced -1/2 teaspoon chipolte chili powder -1 teaspoon salt In a large pan heat the oil then add the black beans, garlic, chipolte powder, and salt.  Saute for 5 minutes set aside. Everything Else -3-4 cups cooked brown rice -sliced avocados -your favorite salsa, we use this one -tomatoes, corn, or any other things you think would be yummy in a rice bowl.  Add the rice, beans, avocados, and salsa in a bowl and enjoy!! Seriously so easy, healthy, and yummy!

One can never have too many brownie recipes right? This one is surprisingly delicious, completely gluten free, and vegan. I am not even a huge fan of almond butter but I LOVE these brownies!  Recipe from food babe -1 cup almond butter -2 tbsp flaxseed (I use flaxmeal) + 3 tbsp water or 1 organic egg -1/2 tsp sea salt -1/2 tsp baking soda -1/2 cup coconut palm sugar -1/2 tsp vanilla -1/2 cup “Enjoy Life” mega chocolate chunks (these are vegan) Preheat oven to 350 degrees, line bottom of  a small pan (8×8 or 8×6) dish with parchment paper. Mix all ingredients except chocolate chunks until smooth Fold in chocolate chunks and pour batter into pan. Bake brownies until golden dark brown – about 20-25 mins. Careful not to over-bake, they should be slightly gooey and very moist. Cool brownies for at least 10 mins before cutting. 

With Thanksgiving right around the corner, I thought I would share a recipe for my favorite Thanksgiving dessert. Yummy pumpkin pie made with Sucanat. Recipe modified from Libbys website   Crust: -1 cup whole wheat flour -1/2 teaspoon sea salt -1/3 cup coconut oil -3-4 tablespoons of cold water Mix flour and salt together; cut in coconut oil with pastry blender or fork till pieces are the size of small peas. Sprinkle 1 tablespoon water at a time over part of mixture.  Gently toss with fork; push to side of bowl.  Form into a ball.  Flatten on lightly floured surface by pressing with edge of hand.  Sprinkle lightly with extra flour.  Roll from center to edge between two sheets of waxed paper till 1/8 inch thick, then press into pie pan. Pie Filling: -3/4 cup Sucanat -1 teaspoon ground cinnamon -1/2 teaspoon salt -1/2 teaspoon ground ginger -1/4 teaspoon ground cloves -2 large organic eggs 1 can 15 oz. pumpkin puree 1 1/2 cups rice or almond milk Mix s