Thai Peanut Sauce

Ingredients:

2 Tbsp creamy peanut butter
2 Tbsp rice vinegar
1 Tbsp soy sauce
1 tsp sesame oil
2 tsp honey granules (or sugar)
3 Tbsp olive oil
juice from 1 small lime

Directions:

Combine the peanut butter, rice vinegar, soy sauce, sesame oil and sugar in a small jar with a tight-fitting lid. Shake well to combine. Add the olive oil and lime juice and shake until the dressing is smooth.

From Parade.com

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Double Chocolate Muffins

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These vegan Double Chocolate Muffins–spiced with vanilla, coconut, and banana–are moist and delicious! They’re slightly sweet and great for a light snack or breakfast.  I’ve also  given options for richer dessert muffins. Either way, they’re good, it just depends on your preference!

Ingredients:

  • 1 1/4 cup whole wheat flour
  • 1/3 cup cocoa powder
  • 1 heaping Tbsp of ground flaxseed (or more flour)
  • 1 Tbsp baking powder
  • 3/4 tsp salt
  • 1 large ripe banana (or 1 1/2 small bananas)
  • 1/2 cup coconut oil, melted
  • 1/2 cup vanilla almond milk
  • 1/2 cup sucanat (or 3/4 cup for dessert muffins)
  • 2 tsp vanilla (increase  to 1 Tbsp if using regular almond milk)
  • 1/3 cup semi-sweet mini chocolate chips (or 1/2 cup for dessert muffins)

Directions:

Whisk together the flour, cocoa, flaxseed, baking powder, and salt. In a separate bowl, puree the banana with a mixer. In a small saucepan melt the coconut oil over medium-low heat. Once the oil is melted, stir in the sucanat, almond milk, and vanilla. Heat until warm (not hot). Pour into the bowl with the mashed banana and mix until combined. Blend in the flour mixture until combined. Stir in the chocolate chips. Line a 12 cup muffin tin with muffin liners. Pour the batter evenly into the cups. Bake at 375 for 15-17 minutes or until the tops are set (they should feel springy but not gooey). Cool a few minutes in the pan before removing the muffins from the tin and placing them on a wire rack to cool. Serve warm or cooled.

makes 1 dozen

From Blog of Joy

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Vegetarian Chickpea Sandwiches

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Here is a quick, healthy, delicious, and easily adaptable vegetarian lunch!

Ingredients:

  • 1 (15 oz) can of chickpeas, drained and rinsed
  • 1 Tbsp each of mayonnaise, lemon juice, olive oil, and mustard (or some combination to make a 1/4 cup)
  • 1/4 tsp each of cumin, garlic powder, onion powder, and chili powder (or whatever spices you’d like!)
  • salt and pepper to taste
  • 1/4 cup finely chopped cucumber
  • 1/4 cup diced tomato
  • 2 Tbs finely chopped celery

Directions:

In a small bowl, mash the chickpeas with a fork until partly pasty.

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Blend in the liquids (whatever combination you want).

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Add the rest of the ingredients. Adjust the seasonings to taste. I garnish with extra chili powder.

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Excellent on pita chips or in pitas (or gluten free creacker) with lettuce or avocado, but any bread will do! You can be creative with this recipe, but I love this combination! 🙂

From Blog of Joy

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Chocolate-Covered Oranges

Oranges and chocolate–two of my favorite flavors–are combined to make this quick, delicious, and healthy snack.

A delicious and refreshing treat!

Ingredients:

  • 1/4 cup semi-sweet mini chocolate chips (I use Enjoy Life)
  • 1 tsp coconut oil
  • 1 orange, peeled and segmented

Directions:

Arrange the orange segments on a parchment covered dish. Place in the freezer for a few minutes. Meanwhile melt the chocolate chips and coconut oil in a small saucepan over medium-low heat until melted. Roll each orange segment in the melted chocolate until coated and place back on the parchment paper covered dish. You may need to melt more chocolate chips and coconut oil depending on the size of the orange and how thickly you coat the segments. Place back in the freezer uncovered for about 15 minutes or until the chocolate is hardened. Serve. Store leftovers (if there are any!) in a sealed container in the refrigerator.

From Blog of Joy

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Mini Crunch Bars with Peanut Butter Drizzle (Vegan, gluten-free, no bake/raw, soy-free)

For the Bars:

  • 1/2 cup coconut oil
  • 1/2 cup unsweetened cocoa powder
  • 5 tablespoons liquid sweetener (maple syrup, agave, etc.), or to taste
  • pinch of sea salt, to taste
  • 1 teaspoon pure vanilla extract
  • 1 cup rice crisp cereal

Line a 9×5 inch loaf pan with parchment paper. In a pot over low heat, gently melt the coconut oil and then whisk in the rest of the crunch bar ingredients (except the rice crisp) to taste. Once the mixture is smooth remove from heat and stir in the rice crisp cereal. Pour mixture into prepared pan, smooth out, and then freeze for 10-15 minutes, or until the chocolate is solid.

For the Peanut Butter Drizzle:

  • 2 tablespoons all-natural peanut butter (or any nut/seed butter of choice)
  • 1.5-2 teaspoons coconut oil, as needed to thin out
  • 1 teaspoon liquid sweetener (maple syrup, agave, etc.)

Melt the coconut oil and then whisk in the peanut butter and liquid sweetener. Adjust to taste if desired. Scoop into a plastic baggie. Remove crunch bars from the freezer and cut into 12 small bars. Snip a tiny hole in the baggie and drizzle the PB mixture onto the bars (you can also try drizzling it with a spoon, if desired). Return bars to the freezer until the PB drizzle is solid, about 5 minutes. Serve straight from the freezer or fridge. Bars will melt slightly at room temperature so I don’t suggest keeping them out long. Store leftovers in the fridge or freezer.

From Oh She Glows

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Double Coconut Blueberry Lemon Muffins

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These vegan muffins are super moist and delicious. We love them!

Ingredients:

1 3/4 cups whole wheat flour
1 heaping Tbs ground flax seed
1 Tbs baking powder
3/4 tsp salt
1 large ripe banana, mashed
2 Tbs lemon juice
1/2 tsp lemon extract (or 1 tsp lemon zest)
1/4 tsp vanilla extract
3 Tbs unsweetened flaked coconut
1/2 cup coconut oil, melted
1/2 cup vanilla almond milk
1/2 cup sucanat (or brown sugar)
1 cup blueberries (fresh or frozen)

Sprinkle on top:
ground flax seed
unsweetened flaked coconut
sucanat

Directions:

Whisk together the flour, flaxseed, baking powder, and salt. In a separate bowl, blend the mashed banana, lemon juice, lemon extract, vanilla, and coconut. In a saucepan, stir together the melted coconut oil, almond milk, and sucanat and heat until warm (not hot). Add the coconut oil liquids to the banana mixture and blend. Mix in the flour mixture. Stir in the blueberries. Line 12 muffin cups with muffin liners. Divide the batter evenly into the muffins cups. Sprinkle the tops with ground flaxseed, coconut, and sucanat if desired. Bake at 375 degrees for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Serve warm or cooled.

Makes 12 muffins

Adapted from Healthy.Happy.Life.

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Butternut Squash Hummus

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Butternut squash adds a sweet twist to this classic Mediterranean dip.

Ingredients:

  • 1 cup pureed cooked butternut squash*
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 2 Tbs tahini (optional)
  • 1 tsp Cajun Seasoning
  • 1/4 tsp salt
  • 2 cloves minced garlic

Directions:

Combine all ingredients in a food processor and blend until smooth. Serve fresh or refrigerate. If the hummus gets dry, you can drizzle olive oil over the hummus to moisten it. Serve with bread (preferably pita bread or flat bread).

Makes about 2 1/2 cups of hummus

*Here is a helpful tutorial on how to peel, cut, and cook butternut squash. (I like to drizzle olive oil over the chopped squash and sprinkle it with salt and pepper and mix it with my hands before cooking.) The cooked squash can easily be pureed in a food processor. You will only need a small amount of it for this recipe, so feel free to experiment with the rest of the squash or serve it as a side dish.

From Blog of Joy

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Maple-Lemon Dressing

2 Tbs maple syrup
2 Tbs lemon juice
2 Tbs olive oil
1 Tbs apple cider vinegar
1/4 tsp garlic powder
1/4 tsp chili powder
1/8 tsp pepper

Whisk briefly. Serve at room temperature or chilled.

From kblog.lunchboxbunch.com

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Raw Chocolate Walnut Fudge

Ingredients:

  • 1/2 cup virgin coconut oil
  • 1/4 cup raw almond butter (or nut butter of choice)
  • 1/2 cup cocoa powder (or raw cacao powder)
  • 1/2 cup pure maple syrup (or agave nectar)
  • 1 tablespoon pure vanilla extract
  • pinch fine grain sea salt, to taste
  • 3/4 cup raw walnuts, roughly chopped

 Directions:

  1. With electric beaters, beat together the coconut oil and almond butter.
  2. Sift in the cocoa powder and beat again until combined.
  3. Pour in the maple syrup, vanilla, and salt and beat until smooth (this will take a few minutes).
  4. Stir in the walnuts.
  5. Line a loaf pan with a piece of parchment paper. Scoop the chocolate mixture into the pan and spread out until even. I took another handful of walnuts, broke them up, and sprinkled over the top of the fudge for extra crunch and good looks.
  6. Freeze uncovered for about 1 hour, or until solid. Slice into small squares and eat! Store in freezer.

makes 24 small squares

From www.ohsheglows.com

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Nut Butter

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This flavorful nut butter combines almonds, pecans, and walnuts. It’s great served with apples or topped with jelly on a slice of bread.

Ingredients:

  • 1 cup almonds
  • 1/2 cup pecans
  • 1/2 cup walnuts
  • 1/2 tsp salt, or to taste

Directions:

  1. Place the nuts on a tray and toast at 350 degrees for 5 minutes. Let cool for a few minutes.
  2. Place the nuts in a food processor and blend until it becomes butter (5-6 minutes), scraping down the sides as necessary.
  3. Add salt to taste and blend.
  4. Refrigerate or store at room temperature.

makes 1 cup of nut butter

From www.blogofjoy.com

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