Salted Coconut Sweet Potato Bites

These are perfection. 3 ingredients. Crispy outisde. Soft inside. Super simple (but amazing). Whip 'em up in 12 minutes!

Ingredients
Serves 4 (110 calories/serving)

• 2 medium sweet potatoes
• 2 tablespoons coconut oil
• 1 teaspoon coarse sea salt

Directions

1. Slice your sweet potatoes widthwise into 1 centimeter thick rounds, then cut each round into four small bite size pieces.
2. In a skillet over high heat, add coconut oil.
3. Once oil is just beginning to boil, add in your sweet potato pieces, reduce heat to medium, and cover.
4. Stir every 4 minutes for 12 minutes or so until pieces are tender on the inside and just getting golden brown on the outside. Sprinkle with sea salt. I mean, drool?

Honey Almond Butter Granola

Granola + Almond Butter. 2 of my favorite foods in 1 recipe. #winning

Granola Ingredients:

Serves 4

• 1 cup gluten free quick cooking oats
• 2 tablespoons creamy almond butter
• 2 tablespoons honey (or agave/maple syrup for those who don't eat honey)
• 1/2 teaspoon cinnamon
• 1/2 teaspoon vanilla extract

Granola Directions:

1. Preheat oven to 325 degrees.
2. Spray baking sheet with non-stick spray and set aside.
3. Combine almond butter and honey in a bowl and microwave for 20 seconds until melty. Stir well.
4. Mix in the cinnamon and vanilla. Finally, sift in the oats until so the batter is uniformed.
5. Spread mixture in 1 thin layer onto prepared baking sheet, and bake for 12-15 minutes until slightly golden brown.
6. Allow to cool for at least 30 minutes until crunchy.

Serving Suggestions: serve with soy or coconut yogurt and my special Fruit Compote from 5-Minute Banana Apple Berry Crisp recipe, (as pictured here.)

Island Teriyaki Crockpot Tofu

Imagine me introducing this post while doing a Hula dance, wearing a Lei, and playing Hawaiian music in the background. Just want to set the tone. OK - GOOD. Now: get these ingredients together, throw 'em all in the crockpot, and do what you do for a few hours until dinner is served. Easy, just the way I like it.

Ingredients:
Serves 6

• 1 package extra firm tofu, cubed
• 8 oz fresh pineapple, cubed
• 1/4 cup coconut aminos or gluten free low sodium soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons brown rice vinegar
• 3 garlic cloves, finely chopped
• 2 teaspoons minced fresh ginger root
• 1/4 cup sesame seeds
• 4 cups chopped zucchini (about 5 large zucchinis)

Directions:

1. Place all ingredients except tofu, sesame seeds, and zucchini in a blender or food processor.
2. Blend until smooth, no chunks.
3. Place the sauce plus tofu, sesame seeds, and zucchini in a crockpot.
4. Allow to sit and cook for about 3 hours.
5. Serving suggestions: serve on top of pad thai noodles, quinoa, rice, or stuffed into a large sweet potato. Use any extra sauce to marinate the rice, other veggies, etc.

Here's to more setting the mood...

Maui. TAKE ME BACK! Aloha. Mahalo.

No Bake Cookie Dough Bites

You havta trust me on this one when I say these baby bites tastes like cookie dough! Except this "cookie dough" has no eggs, no dairy, no wheat, and is perfectly acceptable to eat right off of the spoon without a morsel of guilt. Have I sold you yet?

Ingredients:
Makes 12 cookie dough bites

• 7 medjool dates, pitted
• 3/4 cup gluten free steel cut oats
• 1/3 cup dairy free chocolate chips
• 1 teaspoon vanilla exract

Directions:

1. Soak your pitted dates in hot water for about 10 minutes.
2. While dates are soaking, grind your steel cut oats in a nut/seed grinder until a flour-like consistency is formed.
3. In a food processor, pulse dates until sticky paste-like texture.
4. Add in your ground steel cut oats plus your vanilla, and continue pulsing until doughy and moldable. 
5. In a mixing bowl, combine your mixture plus chocolate chips using your hands to fold.
6. Using a tablespoon, scoop out dough, and roll into balls.
7. Eat. This seriously tastes like cookie dough, it's unreal!!! Even the skeptic of skeptics will admit that these are really good. And with just 4 ingredients, what have you got to lose?
8. Feel free to get fancy and add cinnamon, or PB2!

Spaghetti Squash: 2 Ways

I made both of these (baked mac and cheese spaghetti squash and fresh roma tomato basil spaghetti squash) at the same time! They were super easy to cook alongside one another and their tastes really complimented each other as well.

Eat me.
 

Fresh tomato, basil, and extra virgin olive oil. Classic combo.

Low-cal baked mac 'n cheese with cauli and zucchini

Ingredients:

Tomato Basil (serves 4)

• 1/2 spaghetti squash
• 5 large roma tomatoes, quartered
• 2 yellow zucchinis, chopped
• 1 cup fresh basil leaves
• 2 tablespoons extra virgin olive oil
• 1/2 tablespoon balsamic vinegar
• 1 teaspoon fresh minced garlic
• sea salt and fresh ground black pepper to taste

Baked Mac and Cheese (serves 4)

• 1/2 spaghetti squash
• 2 green zucchinis, chopped
• 14 oz cauliflower florets
• 3 tablespoons vegan buttery spread (I used Earth Balance)
• 2 cups Daiya cheddar shreds

Spaghetti squash: you have my heart ❤

Directions:

Tomato Basil

1. Bake your 1/2 spaghetti squash face down in the oven at 350 degrees for 1 hour. For more step-by-step photos, click here.
2. While your squash is baking, place tomatoes and yellow zucchini in a baking dish with 1/2 of the basil, olive oil, balsamic, garlic, salt and pepper. Bake in the same 350 degree oven for 20 minutes.
3. When squash is fully cooked, using a fork, scrape out all of the flesh inside the squash so that it looks stringy like spaghetti.
4. Mix the spaghetti squash strands with the vegetables, add in remaining basil, and bake for additional 20 minutes.

Baked Mac and Cheese

1. Bake your 1/2 spaghetti squash face down in the oven at 350 degrees for 1 hour.
2. While your squash is baking, steam your cauliflower until soft.
3. In a baking dish, place steamed cauliflower with green zucchini in the same 350 degree oven for 20 minutes.
4. When squash is fully cooked, using a fork, scrape out all of the flesh inside the squash so that it looks stringy like spaghetti. Mix in butter and cheese.
5. Combine the spaghetti squash together with the cauliflower and green zuchini, and bake all together for additional 20 minutes. Place under the broiler for 1 minute at the end so the top cheese gets crispy.

Pretty veggies.

Dig in, baby.

3 No-Oat Breakfasts

Sorry for the delay foodies! Posting 3 new recipes today to make up for it. Gluten free vegan breakfast ideas with NO oats/oatmeal. Churro Flax Cereal included. SCROLL DOWN Y'ALL, and lemme know whacha think, k? ;)

Almond Butter and Jelly Waffle'wich

Ingredients:

Serves 1

• 2 gluten free waffles
• 1 tablespoon almond butter (or peanut butter)
• 1/2 cup fresh strawberries, sliced
• 1/2 cup fresh blackberries
• 1 sweet cherry, pitted

Directions:

1. Toast waffles according to package instructions.
2. In a food processor, lightly pulse the strawberries, blackberries, and the cherry until chunky yet spreadable. This will make your Real-Fruit Jam. (Or use 1-2 tbs jam/jelly from the grocery store. I am obsessed with St. Dalfour black raspberry spread.)
3. Spread jam on one waffle and almond butter on the other, then put together for an amazing waffle sandwhich!

Berry-Butter Toast

Ingredients:
Serves 1

• 2 slices gluten free bread 
• 1 tablespoon Earth Balance Whipped buttery spread, divided
• 1/2 cup fresh strawberries, sliced
• 1/2 cup fresh blackberries
• 1 sweet cherry, pitted

Directions:

1. In a food processor, lightly pulse the strawberries, blackberries, and the cherry until chunky yet spreadable. This will make your Real-Fruit Jam.
2. Toast your bread as desired, and immediately spread your butter on each slice.
3. Top with your fresh homemade Real-Fruit Jam, spread once more so the butter and jam swirl and mix, and take a nice crunchy sweet bite. MM!

Churro Flax Cereal

I tried out this recipe and made a few very minor adjustments. Try it! 

Ingredients:

Serves 6

• 1/2 cup mulled flaxseed
• 1/2 cup hulled hemp seeds
• 3 tablespoons cinnamon
• 1/2 cup pure apple juice
• 1 tablespoon coconut oil
• 3 packets stevia

Directions:

1. Preheat oven to 350 degrees.
2. Blend flaxseed, hemp seed, cinnamon, and stevia in a food processor. Add in the apple juice and coconut oil until combined and mixed throughout.
3. Spread batter on a cookie sheet lined with parchment paper. Spread the dough so it is very thin, about 1/2 cm thick.
4. Bake for 15 minutes. Lower oven to 250 and bake for additional 10 minutes. 
5. Remove from oven, and using a sharp knife, cut squares about 1/2 inch by 1/2 inch.
6. Optional: sprinkle additional stevia and cinnamon on top.
7. Place back in the oven (now turned off, but still warm) for 1 hour, until it's crispy like cereal. If it is still soft, keep in oven until it breaks easily.
8. Serve with chilled unsweetened vanilla almond milk. I like to think of this as a fun healthy twist to Cinnamon Toast Crunch, but that's just me :)

No Bake Chocolate Chip Macaroon Cookies

If you like soft and chewy, THIS POST IS FOR YOU. Vanilla coconut almond macaroons smushed into cookies and graced with chocolate chips. Could you ask for anything more? Who could ask for anything more!

Ingredients:

Makes 12 cookies 

• 1 cup raw almonds
• 1/2 cup unsweetened coconut flakes
• 1/2 cup coconut oil
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/3 cup dairy free chocolate chips, (if you want to keep this a "raw" recipe, sub here with goji berries)

Directions:

1. Pulse almonds in a nut grinder until chunky flour like consistency. Do not over due it, it should be just before a fine grain.
2. Using your hands, mix almond "flour" with coconut flakes, coconut oil, syrup, and vanilla. Lastly, combine in the chocolate chips.
3. On a parchment paper lined sheet, form 12 small macaroon type balls, and then pat down into cookie shapes. Refrigerate for at least 2 hours until firm (if you can wait that long! I ate some of the "dough"). OOOOOHHH BOY these are tasty.

Cauliflower Crust Pizza with Cream Cheese Pesto and Balsamic Glazed Sweet Potato

Oh, and there's KALE on here, too. A unique combo that is out of this world...

A beautiful crust made from simply cauliflower, almonds, and flax seed. (fiber much?)

Ingredients for Crust:

Serves 2-4

• 2 tablespoons flax seed, divided
• 2 tablespoons raw almonds (or 1/3 cup almond meal)
• 3 tablespoons water
• 1-1/2 cup cauliflower florets
• Optional: sea salt, fresh ground black pepper, and garlic/onion powder to taste; (I didn't mind it bland, because I went crazy with the toppings, but if you want a more tasty crust, add these seasonings plus any others that seem appealing to you, like basil, rosemary, etc.)

Directions for Crust:

1. Preheat oven to 450 degrees.
2. Measure 1 tablespoon of flax seed, and grind it in a nut-grinder until flour like consistency.
3. Mix the ground flax seed with 3 tablespoons water, and allow to sit in the refrigerator for minimum 30 minutes. (This is becoming your "flax egg" for those who are familiar with the term.)
4. Pulse cauliflower in a food processor until it looks almost like rice.
5. Grind remaining flax seed and almonds until flour-like.
6. In a bowl, mix the "flax egg" with ground almonds, additional ground flax, and "riced" cauliflower until it becomes doughy.
7. On a non-stick foil lined baking tray, press your dough into the shape of your crust.
8. Bake for 25-30 minutes. Allow to cool for a few minutes before removing from tray.

Ingredients for Toppings:

• 1/2 small baby yam
• 1/4 cup balsamic vinegar
• 1 cup kale, washed, stemmed, and chopped
• 1-1/2 tablespoon dairy free cream cheese
• 1-1/2 tablespoon fresh pesto (you can make your own like in this recipe, or use store bought)

Directions for Toppings:

1. Slice yam into skinny rounds, and lay flat onto a non-stick tray. Cover with foil, and bake at 400 for 25 minutes. 
2. While yams are baking, pour balsamic vinegar into a shallow pan over low heat on the stove. Allow to simmer for 10 minutes, stirring so as to prevent burning. Cover until needed. This is becoming your reduced balsamic glaze!
3. Lightly cook kale in 1/4 cup boiling water for 1-2 minutes, and then drain. 
4. When your cauliflower crust is ready, spread on cream cheese, followed by pesto, and lightly swirl around so just combined. Top with kale, yam slices, and then drizzle with your reduced balsamic glaze.
5. Slice pizza carefully into 4 pieces. 

Quesadilla Lasagna

A fiesta in your mouth. And for under 300 calories, it's a fiesta in your skinny jeans as well...

Ingredients:
Serves 2, 270 calories/serving

• 4 corn tortillas (I used the Trader Joe's brand, which has 65 calories per tortilla)
• 1/2 cup black beans (cooked)
• 1/4 cup guacamole
• 1/4 cup Daiya pepperjack shreds
• 1/4 cup salsa

Directions:

1. Preheat oven to 375.
2. Spray a baking sheet with non-stick spray.
3. Layer 1 tortilla down, and spread black beans on top.
4. Then on top of the black beans, lay another tortilla, and top with guacamole.
5. On top of the guacamole, layer your 3rd tortilla, and top with cheese.
6. Finally, layer your last tortilla on top of the cheese layer, and lightly compress the stack down.
7. Place on oven, and bake for 25 minutes.
8. Remove, top with salsa, and serve. Fiesta!

Deep Dish Breakfast Cookie

You heard that right. A gluten free vegan deep dish cookie, for BREAKFAST. It's kind of miraculous how something that feels so indulgent can be such a healthy way to start your day. Oh, and did I mention it's easy to make? You're welcome.

Ingredients:
Serves 1, 340 calories in the entire deep dish cookie

• 1 small super ripe banana
• 1/4 cup unsweetened apple sauce
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1/2 cup quick cooking gluten free oats
• 1 tablespoon walnut halves and pieces
• 2 tablespoons raisins; (feel free to sub chocolate chips if you want to turn this into a real dessert! You can probably try blueberries here as well.)
• Optional: maple syrup and more fruit/nuts for topping

Directions:

1. Preheat oven to 350.
2. Mash banana, and mix with apple sauce, cinnamon, and vanilla until combined.
3. Add in oats, and mix.
4. Finish with walnut pieces and raisins and lightly stir.
5. Spray a small baking dish or ramekin with non-stick spray. (FYI a ramekin is my new favorite baking tool for single-serving dishes.)
6. Pour batter into ramekin, making sure to press down with a spoon so it's tightly packed. 
7. Bake for 30 minutes; (I recommend 20 minutes on the bottom rack, and the last 10 minutes on the top rack)
8. Remove from oven, and either eat straight out of dish, or allow to cool for 10 minutes before using a knife to cut around edges and flip over so the deep dish cookie falls out.
9. Top with maple syrup or fruit if you like. MOUTH is WATERING just thinking about how delightfully sinful this tasted. I could eat this for breakfast every day and be happy.

Eat your entire deep dish breakfast cookie for 340 calories!