Apple Spice Muffins

This is a recipe I got my my blendtec recipe book and modified it just a little. These muffins are the perfect fall treat. My kids can't get enough of them!

-1 cup rice or almond milk
-1 tablespoon fresh lemon juice
-2 medium apples, peeled, quartered and cored, divided
-3/4 cup coconut palm sugar or sucanat for a sweeter taste
-2 organic eggs
-2 tablespoons coconut oil
-1 teaspoon vanilla
-3/4 teaspoon pumpkin pie spice
-1/2 teaspoon sea salt
-1 tablespoon alum. free baking powder
-2 cups whole wheat flour divided

Preheat oven to 375°F. Add milk, lemon juice, 1/2 an apple, coconut sugar, eggs, coconut oil, vanilla extract, pumpkin pie spice and salt to blendtec and secure lid. Press “Batters”. Add baking powder, 1 cup of flour, remaining apples and last cup of flour and secure lid. Press “Pulse” 6-8 times or until dry ingredients are barely incorporated and apples are chopped in bits. Allow batter to sit 5 minutes. Pour batter into lined muffin tins Bake in preheated oven for 16-18 minutes or until done.Makes 15 muffins.

Chocolate Chip Zucchini Bread

This year is the first year we've ever attempted a garden. I had no idea I would end up with at least 2 zucchinis a day! I've been trying to find a good zucchini bread recipe to help use up some of our harvest, this one is our favorite so far. It's from the king aurthur flour website , and I modified it just a little. In a mixing bowl combine: -2 large organic egg -1/3 cup honey -1/2 cup grapeseed oil -1/3 cup coconut palm sugar -1 teaspoon vanilla Add and mix: -2 cups whole white wheat flour -1 teaspoon sea salt -1/2 teaspoon baking soda -1/2 teaspoon baking powder -1 teaspoon cinnamon Add and mix: -2 cups shredded unpeeled zucchini -1 cup good ingredient chocolate chips Pour batter into lightly greased bread pan, bake at 350 for 55-60 min or until toothpick comes out clean. Cool on cooling rack before eating.

German Pancakes

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.

Chickpea Salad Sandwiches

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.

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