All tagged Salt

Light and Fluffy Zucchini Bread

Light and Fluffy Zucchini Bread

Chelsea Gloeckner

This Light and Fluffy Zucchini Bread is just that- incredibly light and fluffy, almost like a sponge cake! Traditional recipes call for a lot of oil and sugar, but this recipe subs in apple sauce for most of the oil, and cuts down on the sugar, while still creating a moist and sweet bread. The hint of lemon juice and zest adds a nice brightness, and a slice (or two or three) is delicious warm with butter or a slather of almond butter. Meal prep these loafs for quick and easy breakfasts, snacks, or even dessert to enjoy throughout the week 😊

Salted Margarita Energy Balls

Salted Margarita Energy Balls

Chelsea Gloeckner
Blog

These Salted Margarita Energy Balls will have you thinking “it’s 5 o’clock somewhere!” Perfect for a grab-and-go breakfast, afternoon energy boost to power you through that 3 PM slump, or an after-dinner treat, this recipe for Salted Margarita Energy Balls is the answer 😊 Meal prep once, enjoy all week!

Serves: 10 (22 energy balls)

Prep time: 10 minutes

Cooking time: 0 minutes

What (your ingredients):

1 cup raw cashews

1 cup rolled oats

½ cup unsweetened coconut flakes

Zest and juice of 1 lime

Pinch of salt

8 medjool dates (softened in hot water for 5 minutes if not already soft)

To serve: Maldon sea salt

How (your directions):

To a food processor, add the cashews, oats, coconut flakes, zest and juice of 1 lime, a pinch of salt, and the dates.

Pulse 10-15 times, then blend on high until a dough ball forms or the mixture sticks together when pressed between your fingers.

Roll a heaped tablespoon of the mixture into a ball between the palms of your hands. Repeat with the remaining mixture.

Serve by topping the energy balls with Maldon sea salt (to mimic the salted rim of a margarita).

Why (the science): These energy balls are incredibly filling and satisfying due to the balance of healthy fats (coconut), fiber-rich starch (oats), and protein (cashews).

Apple and Goji Berry Kale Salad (GF, DF)

Apple and Goji Berry Kale Salad (GF, DF)

Chelsea Gloeckner
Blog

This Apple and Goji Berry Kale Salad tastes like fall with every bite!  When you “massage” the kale with your hands, the kale becomes sweeter and softer, so don’t skip this step.  Sweet apple, crunchy sunflower and pumpkin seeds, and chewy and tart goji berries are a match made in heaven.  And if you’re anything like me, you eat salads for the awesome toppings 😉 And this salad delivers the best toppings!

Serves: 2

Prep time: 10 minutes

Cooking time: 0 minutes

What (your ingredients):

1 tablespoons olive oil

1 tablespoon apple cider vinegar

2 teaspoons honey

Pinch of salt

1 head of kale, torn into small bite-size pieces

1 apple, chopped into small pieces

2 tablespoons sunflower seeds

1 tablespoon pumpkin seeds

1 tablespoon goji berries

How (your directions):

Add kale pieces to a large bowl.  Top with olive oil, apple cider vinegar, honey, and a pinch of salt.

Massage kale for 3-4 minutes with your hands.

Add apple pieces, sunflower seeds, pumpkin seeds, and goji berries.

Toss to combine and enjoy!

Why (the science):  Goji berries are high in fiber and the antioxidant zeaxanthin, which helps protect your cells from damage.

Cinnamon Swirl Banana Bread

Cinnamon Swirl Banana Bread

Chelsea Gloeckner
Blog

I grew up eating and loving my Mom’s banana bread, which was so delicious and sweet, it should have (maybe) been dessert 😉 I healthified banana bread by making it with fiber-rich whole wheat pastry flour and oat flour (which you can make at home by blending rolled oats in a blender) and cut the sugar tremendously by using monk fruit sweetener.  The Cinnamon Swirl in the middle and top of the banana bread is unreal and a MUST for the recipe!  The center is gooey, like the center of a cinnamon roll, while the top becomes crunchy, almost like crème brûlée.

Summer Tomatoes Two Ways!

Summer Tomatoes Two Ways!

Chelsea Gloeckner

Local tomatoes from QuintaMKE (@quintaMKE) taste like sweet summertime! Roasted Tomato Couscous Salad pairs perfectly with big slices of heirloom tomatoes, dressed with olive oil and fresh basil.  Serve for lunch, a light dinner, or as a stunning addition to brunch with family and friends!

Serves: 4-6

Prep time: 10 minutes

Cooking time: 15 minutes

What (your ingredients):

Couscous:

1 1/3 cup Israeli couscous

1 tablespoon olive oil

¼ teaspoon salt

1 1/3 cup boiling water

Roasted Cherry Tomatoes:

1 pint cherry tomatoes

Drizzle of olive oil

Pinch of salt

Pinch of dried thyme

Dressing for Roasted Tomato Couscous Salad:

2 tablespoons olive oil

½ teaspoon white wine vinegar

10 basil leaves, thinly sliced

Pinch of pepper

Fresh Heirloom Tomatoes:

2 heirloom tomatoes

Sprinkle of seasoned salt (Crazy Jane’s Mixed Up Salt or Garlic Salt)

Pepper to taste

5 basil leaves, thinly sliced

How (your directions):

Preheat oven to 400 °F.

Meanwhile, in a large pan, sauté couscous and olive oil for 3-5 minutes over medium heat, stirring constantly.

When couscous is toasted and slightly brown, add salt and boiling water.

Cover, reduce heat to low, and simmer for 12 minutes.

Add cherry tomatoes to a baking sheet with a drizzle of olive oil, and a pinch of salt and dried thyme. 

Toss to combine, then roast for 10 minutes.

Once the couscous is finished cooking, turn the heat off, and add the roasted cherry tomatoes (and juices from roasted tomatoes!).

Add the couscous dressing ingredients (olive oil, vinegar, basil leaves, pepper) and stir to combine.  Set aside.

Slice the heirloom tomatoes into large slices and place onto a large platter.

Season with salt and pepper to taste, drizzle with olive oil, and top with fresh basil.

Pour the Roasted Tomato Couscous to the platter next to the fresh heirloom tomato slices.

Enjoy warm, room temperature, or cold!

Why (the science):  Roasted tomatoes are high in lycopene, which helps reduce the risk of prostate cancer.

Mexican Fiesta Quinoa Salad

Mexican Fiesta Quinoa Salad

Chelsea Gloeckner
Blog

This recipe is a crowd-pleaser! Colorful and delicious, Mexican Fiesta Quinoa Salad is the perfect recipe for healthy meal prepped lunches, quick weeknight dinners, or part of a festive summer BBQ!

Serves: 6-8

Prep time: 10 minutes

Cooking time: 15 minutes

What (your ingredients):

1 cup quinoa

2 cups vegetable broth

1 15.5 oz can black beans

1 cup fire roasted corn

2 tablespoons olive oil

1 tablespoon white wine vinegar

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

2 spring onions, thinly sliced

How (your directions):

Add quinoa and vegetable broth to a saucepan.  Bring to a boil, then cover, lower heat to low, and simmer for 15 minutes.

Meanwhile, add black beans, corn, olive oil, vinegar, cumin, chili powder, and salt to a large bowl.  Stir to combine.

Once quinoa has finished cooking, turn heat off and allow to sit, covered, for another 5 minutes. 

Add quinoa to the black bean and corn mixture.  Top with thinly sliced spring onions.

Enjoy warm, room temperature, or cold!  Store leftovers in an airtight container for 4-5 days.

Why (the science):  Quinoa and black beans are rich in protein, making this a satisfying lunch throughout the week!

Quinoa Crusted Quiche with Roasted Tomatoes and Thyme | GF, Dairy-Free |

Quinoa Crusted Quiche with Roasted Tomatoes and Thyme | GF, Dairy-Free |

Chelsea Gloeckner
Blog

Quiche is typically not a healthy meal- it’s usually loaded with heavy cream, half and half, butter, cheese, and sometimes bacon or ham.  This Quinoa Crusted Quiche with Roasted Tomatoes and Thyme is super healthful and rich in protein and antioxidants!  The quinoa crust holds its form with the help of omega-3 rich flax meal, and the eggy center is dairy-free.  This quinoa crusted quiche can also be meal prepped for a week of healthy breakfasts that you can simply heat and eat 😊

Serves: 4-6

Prep time: 10 minutes

Cooking time: 50 minutes

What (your ingredients):

1 cup quinoa

2 cups water

2 tablespoons flax meal

4 tablespoons water

1 pint cherry tomatoes

1 teaspoon olive oil

½ teaspoon dried thyme

6 eggs

½ teaspoon salt

¼ teaspoon pepper

¾ cup unsweetened almond milk or Ripple (pea protein milk)

Cooking oil spray

How (your directions):

Preheat oven to 425 °F.

Add 1 cup quinoa and 2 cups water to a large sauté pan.  Set heat to high, bring to a boil, then cover, turn heat to low, and simmer for 15 minutes.

Meanwhile, add cherry tomatoes to a baking sheet.  Drizzle with olive oil and thyme.  Roast at 425 °F for 15 minutes.

Add flax meal and 4 tablespoons water to a large bowl.  Stir to combine and set aside.

To another large bowl, add eggs, salt, pepper, and dairy-free milk.  Whisk to combine.

When the quinoa has finished cooking, add quinoa to the bowl with the flax meal.  Stir to combine.

Spritz a tart pan or pie dish with avocado oil to prevent quinoa crust from sticking.  Add quinoa and flax mixture to the pie dish, then press evenly into dish and up the sides to create a crust.

When the tomatoes have finished roasting, place them evenly on top of quinoa crust. 

Reduce the oven temperature to 375°F.

Pour egg mixture over the tomatoes.

Bake the quiche for 35 minutes.

Serve hot or warm!

Why (the science):  Roasted tomatoes are high in lycopene, which is especially healthful for men in helping reduce the risk of prostate cancer.

 

Strawberry Quinoa Salad with Fresh Mint and Creamy Goat Cheese | GF |

Strawberry Quinoa Salad with Fresh Mint and Creamy Goat Cheese | GF |

Chelsea Gloeckner
Blog

Who doesn’t want to make a recipe in under 30 minutes that can last all week in the fridge, and be enjoyed at any meal, be that breakfast or dinner!  This Strawberry Quinoa Salad with Fresh Mint and Creamy Goat Cheese is rich in antioxidants, as well as protein to keep you full and satisfied.  Make once, enjoy all week!  The perfect simple meal prep recipe 😊

Serves: 6

Prep time: 5 minutes

Cooking time: 20 minutes

What (your ingredients):

1 cup quinoa

2 cups water

3 tablespoons orange juice (juice from 1 blood orange)

1 ½ tablespoons olive oil

1/8 teaspoon salt

1 lb. strawberries

20 fresh mint leaves

2 oz. goat cheese

Walnuts to serve

How (your directions):

Add 1 cup quinoa and 2 cups water to a large sauté pan.  Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes.

Meanwhile, create an easy vinaigrette by adding orange juice, olive oil, and salt to a large bowl.  Whisk and set aside.

Slice strawberries and chiffonade the mint.  Add to bowl with the vinaigrette.

When the quinoa has cooked for 15 minutes, turn off the heat, but leave the quinoa in the covered pan for 5 minutes.

Fluff the quinoa with a fork, then add to the bowl.  Stir to combine.

Place in refrigerator for a few minutes to cool.  Once cooled, crumble the goat cheese into the quinoa salad.

Serve room temperature or cold, and top with walnuts.

Enjoy for lunch or dinner (or even breakfast!) throughout the week.

Why (the science):  Mint and other herbs are high in antioxidants, which helps reduce inflammation and boost your immune system, which helps you feel better in general!

Anti-Inflammatory Pasta Salad | Plant-Based Vegan |

Anti-Inflammatory Pasta Salad | Plant-Based Vegan |

Chelsea Gloeckner
Blog

I love a good pasta salad, and this recipe for Anti-inflammatory Pasta Salad is GREAT!  It’s one of those super simple meals that feels incredibly satisfying and nourishing.  Packed with antioxidants from the colorful array of veggies, along with the fiber and plant-based protein, this Anti-inflammatory Pasta Salad is designed to keep you both satisfied and feeling healthy.  It’s the perfect meal prep recipe for lunches and dinners, since it lasts all week in the fridge.  Bring to any picnic or outdoor event, too!

Serves: 6

Prep time: 5 minutes

Cooking time: 10 minutes

What (your ingredients):

1 box spinach fusilli

¼ cup olive oil

2 tablespoons white vinegar

½ teaspoon salt

1 teaspoon Italian seasoning

Freshly cracked black pepper (~1/4 teaspoon)

1 zucchini

1 pint cherry tomatoes

12 sweet peppers

How (your directions):

Bring a large pot of water to a boil.  Add salt (enough that the water tastes like the ocean) and add your pasta.  Boil according to package instructions, about 9 minutes.

Meanwhile, add olive oil, vinegar, salt, Italian seasoning, and black pepper to a large bowl.  Whisk to combine.

Slice zucchini into small pieces, cherry tomatoes in half, and dice the sweet peppers.  Add to the vinaigrette and stir to combine.

When pasta is finished cooking, strain and add pasta to the vegetables.  Stir until evenly combine.

Enjoy immediately, room temperature, or store in the fridge in an airtight container for 5 days.

Why (the science):  There’s a reason I often remind you to eat the rainbow!  Each veggie color represents different antioxidants and phytochemicals that keep your immune system strong and you feeling your best 😊

Chewy Trail Mix Bars | Raw, Vegan |

Chewy Trail Mix Bars | Raw, Vegan |

Chelsea Gloeckner
Blog

Chewy Trail Mix Bars are so incredibly yummy and nutritious, you’ll wonder why you didn’t make them soon!  One of the simplest recipes, Chewy Trail Mix Bars come together in 10 minutes, and will give you a satisfyingly sweet (but not too sweet!) breakfast or snack to enjoy on the go and during your busy day.  And when you make your own bars at home, you can be sure there are no preservatives, artificial and “natural” flavors, and other weird ingredients.  Wholesome and oh so good, these Chewy Trail Mix Bars will please child and adult alike 😊

Serves: 12

Prep time: 10 minutes

Cooking time: 0 minutes

What (your ingredients):

10 dates

½ cup creamy peanut butter (drippy, natural)

¼ cup maple syrup

¼ teaspoon salt

½ teaspoon cinnamon

2 cup oats

¼ cup sunflower seeds

¼ cup pumpkin seeds

¼ cup goji berries

How (your directions):

Line a medium baking dish (7x11) with parchment paper and set aside. 

Add dates to a bowl and cover with water.  Microwave on high for 60 seconds.  Dates should be gooey and sticky.  Remove the pits and add dates to a food processor.

Blend dates on high until a sticky paste forms.  Add peanut butter, maple syrup, salt, and cinnamon.  Blend on high until a dough ball forms. 

In a large bowl, add oats, sunflower seeds, pumpkin seeds, and goji berries.  Stir to evenly distribute ingredients.

Using your hands, take the date and peanut butter dough ball and add it to the dry ingredients.  Knead dry ingredients into the date and peanut butter dough until all ingredients are evenly incorporated.

Press dough firmly into the parchment-lined backing dish.  Refrigerate for 15 minutes. 

Remove from pan by lifting the parchment paper out of the baking dish.

Slice into 10 bars.  Enjoy immediately, or store in an airtight container for 5-7 days.

Why (the science):  The oats, nuts, seeds, and dates make these bars the ultimate energy boosting snack or breakfast on the go!  Keeping your blood sugar stable throughout the day is the key to improved mood, focus, and productivity. 

Mexican Hot Chocolate Superfood Raw Brownies | Vegan, GF |

Mexican Hot Chocolate Superfood Raw Brownies | Vegan, GF |

Chelsea Gloeckner
Blog

Serves: 6-12 people (makes 12 brownies)

Prep time: 10 minutes

Cooking time: 0 minutes

What (your ingredients):

1 cup pecans

1 cup sliced almonds

12 dates, pits removed (Tip: if your dates are not sticky, soak them in boiling water for 5-10 minutes)

¼ cup cacao powder

½ teaspoon cinnamon

Pinch of Himalayan pink salt

Pinch of cayenne pepper

Toppings: pumpkin seeds, hemp seeds, goji berries

How (your directions):

Add all ingredients (except toppings) to a food processor.

Blend for 1-2 minutes, until a dough forms.  Hint: if you can pinch the dough together between your fingers, the dough is ready.  If the dough does not stick together, add 1 teaspoon warm water and blend for 30 seconds. 

Pinch off 2-3 tablespoons of dough at a time, and press dough into each muffin cup in a silicone muffin mold (or into a lined muffin tin).  Repeat with remaining dough.

Press toppings onto each brownie.  Refrigerate for 30 minutes to firm. 

Store in an airtight container for 5-7 days.

Why (the science):  The protein and fiber from the nuts, seeds, and dates will keep your blood sugar levels stable, meaning it’s the perfect pick-me-up snack for steady energy.  Stable blood sugar means better mood and reduced levels of anxiety!

Lemon Blueberry Muffin Energy Balls

Lemon Blueberry Muffin Energy Balls

Chelsea Gloeckner
Blog

Lemon Blueberry Muffin Energy Balls are the perfect snack to meal prep for the week ahead- they take 10 minutes to make, require zero cooking, lasts 5-7 days, and can be breakfast on the go, a snack, or preworkout fuel.  Does it get any better!? Plus, you know you’re reaching for something healthy when you crave something sweet and grab two of these.  Wholesome and delicious, these Lemon Blueberry Muffin Energy Balls will make your meal prep list every week.

Serves: 5 (makes 12-13 energy balls)

Prep time: 10 minutes

Cooking time: 0 minutes

What (your ingredients):

1 cup rolled oats

1 cup raw whole cashews

Pinch of Himalayan pink salt

6 dates, pits removed

¼ cup unsweetened coconut flakes

¼ cup dried blueberries

Zest and juice of 1 lemon

How (your directions):

Add all ingredients to a food processor.

Blend for 1-2 minutes, until one large dough ball forms.

Pinch off 2 tablespoons of dough at a time, and roll into an energy ball.

Store in an airtight container for 5-7 days.

Why (the science):  The protein and fiber from oats and cashews will keep your blood sugar levels stable, meaning it’s the perfect pick-me-up snack for steady energy.

Zucchini Tea Sandwiches

Zucchini Tea Sandwiches

Chelsea Gloeckner
Blog

I love tea sandwiches- small, bite-size, dainty and perfect for tea…As a play on an old favorite (cucumber tea sandwiches), I love the idea of creating full size Zucchini Tea Sandwiches! It couldn’t be easier or quicker to cut zucchini into thin ribbons, layer them on toasty bread with cream cheese, and drizzle them with really good olive oil.  These are great for a very quick lunch, but would be beautiful to serve to a crowd on a wooden cutting board 😊

Serves: 1

Prep time: 5 minutes

Cooking time: 0 minutes

What (your ingredients):

2 pieces whole wheat oat bread (or your favorite bread)

2 tablespoons cream cheese

1 small zucchini

Salt and pepper to taste

Olive oil, to serve

How (your directions):

Toast bread to desired doneness.  Meanwhile, using a vegetable peeler, slice zucchini into long, thin ribbons.

Once bread is toasted, spread one tablespoon of cream cheese (regular or vegan) onto each slice.

Layer the zucchini ribbons lengthwise across each slice.  Trim off crust (and eat!), then serve Zucchini Tea Sandwiches on a wooden cutting board.

Season with salt, pepper, and a drizzle of olive oil.

Enjoy!

Why (the science):  Zucchini is rich in flavonoids, which means it can help slow down aging processes by neutralizing the damaging effects of free radicals.

 

 

Hemp, Avocado, and Tomato Salad (For One!)

Hemp, Avocado, and Tomato Salad (For One!)

Chelsea Gloeckner
Blog

This salad is so yummy and refreshing, and full of heart healthy fats to keep you full!  And it only takes 5 minutes and 7 easily accessible ingredients to quickly slice, assemble, and drizzle 😊

Serves: 1

Prep time: 5 minutes

Cooking time: 0 minutes

What (your ingredients):

2 cups butter lettuce and radicchio (I use a prewashed mix from Trader Joe’s)

10 cherry tomatoes

½ small ripe avocado

1 tablespoon hemp seeds

1 tablespoon aged balsamic vinegar (the older, the sweeter)

1 teaspoon extra virgin olive oil

Pinch of Crazy Jane’s Mixed Up Salt (or any seasoned salt- this one is a blend of garlic, onion, salt, and spices)

How (your directions):

Onto a large plate, place the 2 cups of butter lettuce and radicchio blend.

Slice cherry tomatoes in half lengthwise, then distribute evenly on top of the lettuce.

Slice a small, ripe avocado in half.  Using the half without the pit (save the half with the pit, covered, in the fridge for another time), remove the skin.  Place halved avocado cut-side down onto cutting board, then slice thinly.  Fan the avocado slices and place in the center of the salad.

Sprinkle hemps seeds over the salad, then drizzle with balsamic vinegar and olive oil.  Season to taste with a pinch of salt or seasoned salt.

Enjoy immediately!

Why (the science):  Hemp seeds are a rich source of heart-healthy omega-3 fatty acids.  You can sprinkle hemp seeds on savory dishes (from salads to pastas to soups) and sweet dishes (top a smoothie or bowl of oatmeal for added crunch).

 

 

Caprese Breakfast Porridge

Caprese Breakfast Porridge

Chelsea Gloeckner
Blog

Serves: 1

Prep time: 2 minutes (30 minutes soaking cashews)

Cooking time: 2 minutes

What (your ingredients):

3 tablespoons malt-o-meal

Pinch each of salt, pepper, and red pepper flakes

1 tablespoon shredded mozzarella cheese

1 cup water

8 cherry tomatoes

½ small avocado or ¼ large avocado, diced

4-6 basil leaves

How (your directions):

Add malt-o-meal, salt, pepper, red pepper flakes, mozzarella cheese, and water into bowl. 

Microwave on high for 2 minutes.

Add cherry tomatoes, diced avocado, and basil leaves.

Enjoy hot!

Why (the science):  Tomatoes are 95% water and are contain potassium, an electrolyte which helps lower blood pressure.

 

 

Cheesy Mexican Squash Casserole

Cheesy Mexican Squash Casserole

Chelsea Gloeckner
Blog

Perfect for summer entertaining, Cheesy Mexican Squash Casserole serves 4-6 as a main course, or 8 as a side dish.  You can make this casserole in advance, then bake in oven right before serving.  The Cheesy Vegan Sauce is scrumptious, and your non-vegetarian friends will never know that there’s no cheese 😉

Serves: 6

Prep time: 10 minutes

Cooking time: 40 minutes

What (your ingredients):

Vegan Cheese Sauce:

1 yellow onion, quartered

10 mini sweet peppers

¼ cup raw cashews

½ cup nutritional yeast

¼ cup water

½ teaspoon salt

Squash Casserole:

1 tablespoon olive oil

1 shallot, sliced thinly

3 cloves garlic, sliced thinly

Pinch of salt

½ teaspoon cumin

½ teaspoon chili powder

1 large yellow squash, sliced into half-moons

2 cups sweet corn

1 15-oz. can black beans, drained and rinsed

1 15-oz. can pinto beans, drained and rinsed

2 cups cooked brown rice

Parsley or cilantro for serving

How (your directions):

Preheat oven to 350°F. 

Make Vegan Cheesy Sauce by adding all ingredients to a high-speed blender.  Blend on high for 60 seconds until smooth.

In a large skillet, heat olive oil over medium heat.  Add shallots and sauté for 1-2 minutes.  add garlic and a pinch of salt, sautéing for 30 seconds.

Add cumin and chili powder to the oil. Hint: This allows the spices to “bloom” and become fragrant.

Add sliced squash and sauté for 5 minutes.  add corn, black beans, pinto beans, stirring for 2 minutes until warmed through.

Add rice and Vegan Cheesy Sauce and stir to combine.

Pour casserole mixture into a 2-qt. baking dish.

Bake for 25 minutes.

Garnish with snipped parsley or cilantro.  Salt and pepper to taste.

Enjoy hot! 

Why (the science):  Dairy can be inflammatory in the body, causing bloating, gas, acne, and many other symptoms.  This Vegan Cheesy Sauce incorporates vitamin C rich peppers and anti-inflammatory onion!  The nutritional yeast provides B12 and that signature cheesy flavor. 

Healthy Chocolate Chip Cookies | Paleo, GF, Dairy-Free |

Healthy Chocolate Chip Cookies | Paleo, GF, Dairy-Free |

Chelsea Gloeckner
Blog

Wow, these cookies taste like the real deal- you know, the chocolate chip cookies of your childhood?! Except these have no flour and no refined sugar...Hello, Healthy Chocolate Chip Cookies!

Serves: 9

Prep time: 5 minutes

Cooking time: 15 minutes

What (your ingredients):

4 tablespoons coconut oil, solid

3 tablespoons honey

1 egg

Generous teaspoon vanilla extract

Pinch of salt

½ teaspoon baking powder

1 2/3 cup almond meal

1 tablespoon coconut flour

1/3 cup chocolate chips

How (your directions):

Preheat oven to 350°F.  Line a baking sheet with parchment paper or silicone baking mat.

Using a hand-mixer, mix together solid oil and honey.  Add egg and mix until combined.

Add vanilla extract, salt, baking powder, almond meal, and coconut flour and mix until combined.

Using a spatula, stir in chocolate chips until evenly distributed.

Bake for 15 minutes, then allow to cool slightly on baking rack.

Enjoy immediately or store cooled cookies in an airtight container.

Why (the science):  Almond flour provides protein, heart-healthy omega-3's, and calcium for strong bones!

 

Pink Pancakes! NBC News! | Vegan and Gluten-Free |

Pink Pancakes! NBC News! | Vegan and Gluten-Free |

Chelsea Gloeckner
Blog

These Pink Pancakes are perfect for Valentine’s Day brunch or Christmas morning!  I mean, look at that color 😊  And they couldn’t be easier to make, since they’re made in a blender.  Serve them with butter and maple syrup, and perhaps a dusting of cocoa powder for something sweet and elegant.  Or try my savory version with slices of avocado, wedges of blood orange or grapefruit, and a drizzle of tahini.  You could even pack the savory ones for lunch and eat them at room temperature…yum!

Serves: 2 (2 plate-size pancakes or 9 silver-dollars)

Prep time: 5 minutes

Cooking time: 5 minutes

What (your ingredients):

1 cup rolled oats

1 cup plant milk

1 cup roughly cubed beet (raw, not cooked)

½ teaspoon baking powder

Pinch of salt

Coconut oil for cooking

Savory toppings: avocado slices, blood orange or grapefruit sections, drizzle of tahini, freshly ground pepper

Sweet toppings: butter, maple syrup, a dusting of cocoa powder

How (your directions):

In a high-speed blender, add oats, plant milk, cubed beet, baking powder, and salt.   Blend until smooth.

In a large skillet, heat coconut oil over medium heat.  Pour pancake mix into whatever size you prefer.

 

Once the sides are cooked and the tops are bubbling, flip the pancakes.

Allow to cook on the second side for 3 more minutes.

Serve immediately with your favorite sweet or savory toppings!

Why (the science):  Beets contain the pigment betalain, which is considered a potent antioxidant which fights inflammation and oxidative stress.

Flourless Carrot Cake Muffins

Flourless Carrot Cake Muffins

Chelsea Gloeckner
Blog

This recipe is heavenly.  Almond meal and oats replace white flour, and sweetness comes from the grated carrots, applesauce, and agave.  Tender and moist, these Flourless Carrot Cake Muffins will become your new favorite wholesome breakfast!

Serves: 6

Prep time: 5 minutes

Cooking time: 25 minutes

What (your ingredients):

1 cup almond meal

½ cup rolled oats

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon ground ginger

½ teaspoon cinnamon

Pinch of salt

½ cup applesauce

½ cup cashew butter

2 tablespoons agave

1 cup grated carrots

1 egg

How (your directions):

Preheat oven to 350°F.

Line a muffin tin with 6 liners, then set aside.

In a large bowl, add all ingredients.  Stir until evenly combined.

Using an ice cream scoop, evenly distribute batter among lined muffin tin.

Bake for 25 minutes.

Enjoy!

Why (the science):  We often hear how great carrots are for your eyes, but the vitamin A in carrots is also an important immune booster!

 

 

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