These delicious muffins are a great way to get some extra flaxseed into our diets- they’re also allergy friendly!
Ingredients:
2 large eggs
1/2 cup dairy free milk
1 tsp vanilla
1/3 cup coconut sugar
3 T granulated sugar
1/4 cup neutral tasting oil, melted butter, or melted coconut oil
1/2 cup ground flax
1/2 cup almond flour (whisk to remove lumps if needed)
3/4 cup gluten free flour
1 T baking powder
2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
These are something a little different, and make a wonderful, unique cookie! Earl Grey is one of my favorite tea blends, so it’s nice to use it in a different way!
Ingredients:
⅓ cup of fresh, filtered water
5 Earl Greyer tea bags by Republic of Tea
¼ cup of unsalted butter, softened and cubed
½ cup of sugar
1 egg
1½ cups of flour (or gluten-free flour blend)
¼ tsp of salt
Steep 3 Earl Greyer tea bags in boiling water for 3 minutes.
Remove the tea bags and set the tea aside to cool. Preheat the oven to 375°.
In a small bowl, cream the butter and sugar until light and fluffy. Beat in the egg and cooled tea.
In another bowl, tear open the contents of the 2 remaining tea bags and blend with the flour and salt. Gradually beat into the creamed mixture.
Shape tablespoons of dough into balls and place them 2 inches apart on ungreased baking sheets. Flatten slightly with the bottom of a glass. Bake for 6-8 minutes or until light brown. Place the cookies on wire racks to cool completely.
Enjoy!
This is a delicious holiday cookie recipe for anyone, but they’re especially fabulous for people with gluten or dairy-free diets!
2 1/2 cups of Gluten-free Flour Blend (gum-free)
1 teaspoon fine sea salt
1 teaspoon baking soda
2 teaspoons baking powder
1/2 cup organic extra virgin coconut oil, solidified not liquid
1 cup (about 225 grams) organic raw sugar
2 large farm fresh brown eggs, beaten
2 teaspoons vanilla extract
2 teaspoons peppermint extract
1/2 cup unsweetened organic cocoa
1 cup mini dairy-free chocolate chips
These wonderful Italian cookies are perfect for holiday baking!
INGREDIENTS:
For the cookies:
2 cups (280 g) all purpose gluten free flour
1 teaspoon xanthan gum (omit if your blend already contains it)
1/2 cup cornstarch (or try arrowroot)
1 tablespoon baking powder
1/2 teaspoon kosher salt
3/4 cup granulated sugar
8 tablespoons unsalted butter, at room temperature
3 eggs at room temperature, beaten
2 teaspoons pure anise extract or 1/2 tsp. anise oil
2 to 3 tablespoons milk (any kind), at room temperature
For the glaze:
1 1/2 cups confectioners’ sugar
1 teaspoon pure anise extract or 1/4 tsp. anise oil
1 tablespoons milk (any kind), plus more by the 1/4 teaspoonful if necessary
Nonpareils, for decorating (Cake Mate & Betty Crocker brand nonpareils are gluten free in the U.S.)
This fantastic recipe was recommended to us by one of our customers as a fantastic, rich dessert!
Ingredients:
2 large avocados - peeled, pitted, and cubed
1/2 cup unsweetened cocoa powder
1/2 cup brown sugar (you can actually use much less that this, or even stevia for a sugar free version)
1/3 cup coconut milk
2 teaspoons vanilla extract
1 pinch ground cinnamon
These delicious pumpkin cookies are allergy-friendly and are a snap to make! They’re especially amazing for people with gluten or dairy-free diets!
INGREDIENTS:
1 package Namaste Spice Cake Mix
1 can pumpkin puree
1 cup Enjoy Life Chocolate Chips
1 tsp. pumpkin pie spice (optional)
DIRECTIONS:
Mix pumpkin and cake mix until well combined, then stir in chocolate chips.
Drop spoonfuls of cookie batter onto a lined cookie sheet and bake at 350 degrees for 13-15 minutes or until lightly browned.
Let cool and enjoy!
Note: We have dairy-free mini chocolate chips, regular chocolate chips, and chocolate chunks at the store by Enjoy Life, all of which are wonderful in this recipe!
This is a great side dish that is simple to put together and is perfect for the Thanksgiving table (and is a nice, lite alternative to other heavy dishes).
1/4 cup unsalted almonds
1 tablespoon unsalted butter (or olive oil if dairy free)
1 bunch asparagus, ends trimmed
1 clove garlic, minced
1/2 teaspoon kosher salt, divided
1/4 teaspoon black pepper, divided
3 tablespoons finely chopped fresh parsley
Zest of one lemon
Juice of 1/2 lemon
These muffins are a snap to put together, and are made with only four healthy ingredients! I think they taste best straight out of the oven. Enjoy!
INGREDIENTS:
1 cup (250 mL) mashed, very ripe banana (between 2 and 3 large bananas)
2 tablespoons (13 g) flaxseed meal
1 and 1/2 cups (168 g) blanched almond flour
1 and 1/2 teaspoons baking powder
Optional: 1/4 teaspoon fine sea salt
These make a delicious, fast, and hearty breakfast for the cool mornings of fall. They can be eaten cold or heated up (I prefer them warmed). We have gluten-free oats at the store for people with gluten-free diets!
Ingredients
1/2 cup rolled oats or quick oats
1/2 cup milk of choice
1/2 cup yogurt or additional milk of choice
sweetener of choice, as desired
1/8 tsp salt
optional 1/2 cup fruit of choice
optional 1-2 tbsp nut butter
optional 1 tbsp chia seeds, or add-ins of choice
Overnight Oatmeal Flavors
Peanut Butter Overnight Oats: Add 2 tbsp peanut butter to the recipe. Throw in a handful of mini chocolate chips if desired.
Chocolate Chip Cookie: Use vanilla yogurt or add 1/8 tsp pure vanilla extract. Stir in 3-4 tsp chocolate chips, optional crushed walnuts, and a dash of cinnamon.
Nutella: Use your favorite brand of chocolate hazelnut spread or my recipe for Healthy Nutella as the nut butter. Add 1 tbsp regular and 1/2 tbsp dutch or additional regular cocoa powder. Top with toasted hazelnuts if you want.
Blueberry Overnight Oats: Use fresh or frozen blueberries as the fruit. You can also use blueberry yogurt if you wish.
Monkey Oats: Substitute mashed banana for the yogurt. Add 1-2 tbsp peanut butter and a handful of mini chocolate chips.
Banana Bread: Add 1/4 tsp cinnamon and 1-2 tbsp crushed walnuts or pecans with the dry ingredients. Use sliced banana as your fruit of choice.
Cinnamon Apple: Add 1/4 tsp cinnamon or apple pie spice. Use diced apple as your fruit of choice, and add 1-2 tbsp raisins and some crushed walnuts if desired.
Mint Chocolate Chip: Add 1/8 to 1/4 tsp pure peppermint extract, depending on desired strength. Stir in 2-4 tsp mini chocolate chips. If you wish, you can also add a little spirulina powder for color and added nutrition.
High Protein Overnight Oats: Stir 1 scoop of your favorite protein powder into the base recipe. Add extra milk if needed.
Pumpkin Pie: Substitute canned pumpkin for the yogurt. Add 1/4 tsp pumpkin pie spice or cinnamon and a few drops of pure vanilla extract.
Carrot Cake: Add 1/2 tsp cinnamon, 2-3 tbsp shredded carrot, and optional 1 tbsp almond or coconut butter. You can also stir in a handful of raisins, shredded coconut, or chopped walnuts.
Piña Colada: Use coconut yogurt and coconut milk. Add a few drops pure vanilla extract, and use diced pineapple as your fruit of choice (or skip the pineapple for plain coconut oatmeal).
Creamy Coffee: Add 1 tsp instant coffee to the recipe. For an even creamier result, substitute nondairy creamer for half the milk of choice. You can also add 1/8 tsp pure vanilla extract if desired.
Strawberry Shortcake: Use strawberry yogurt, and replace the milk of choice with either canned coconut milk or nondairy creamer. Use strawberries as your fruit of choice, and stir in some strawberry jam at the end if desired. The same idea can be applied to raspberries, blackberries, peaches, or cherries.
This delicious pumpkin bread is fantastic for people who are watching their carbs, are on keto diets, or are gluten free!
Avocado oil spray for the pan
3 large eggs
1 (15oz can) pure pumpkin puree
1/4 cup honey, or 1/4 cup xylitol
1 tablespoon vanilla extract
1 tablespoon ground cinnamon
2 cups NOW Foods blanched almond flour
1/4 teaspoon coarse kosher salt (not fine salt)
1 teaspoon baking soda
This is a quick and easy golden milk recipe that uses turmeric and other spices to make a deliciously comforting drink that has potent anti-inflammatory properties.
Ingredients
2 cups milk of choice such as almond pecan, coconut, or dairy
1 tsp turmeric
½ tsp cinnamon powder
pinch of ground black pepper
tiny piece of fresh peeled ginger root or ¼ tsp ginger powder
pinch of cayenne pepper optional
1 tsp raw honey or maple syrup or to taste optional
This is a great, healthy twist on pumpkin pie, and is much lower in sugar and fat than traditional pumpkin pie! It’s also allergy-friendly! Plus its also only 70 calories per slice! It’s a fantastic dessert to celebrate the beginning of fall!
1 tsp pumpkin pie spice
2 tsp cinnamon
1/2 tsp salt
2 tsp baking powder
1/3 cup flour, such as spelt, oat, white, sorghum, or almond
1/3 cup sugar of choice or xylitol
pinch uncut stevia OR 2 extra tbsp sugar
1 (15-oz) can pumpkin puree
3/4 cup + 2 tbsp milk of choice
2 tbsp oil, or omit and increase milk to 1 cup
1 tbsp flax meal OR 2 tsp cornstarch (can be omitted if pie will be served in a bowl)
2 1/2 tsp pure vanilla extract
Nori wraps are what are used in sushi making, but they can also be used to make delicious rolls with a variety of fillings and ingredients. Rolling nori takes a bit of practice, but it has a wonderful end product. My third grade brownie troop made nori rolls at a girl scout meeting, so it’s certainly do-able!
4 sheets nori seaweed (available at the health food store)
1 lb. cucumbers, thinly sliced with a mandolin slicer
toasted sesame seeds
ground chili powder (optional)
1 ripe avocado, sliced into thin wedges
3 1/2 ounces tofu, cooked chicken, or fish (raw and super fresh, or cooked), cut into strips
long-stem sprouts or sprouted seeds
soy sauce, for serving
simple tahini sauce
raw cashew cheese or other spread
pink radishes, thinly sliced with a mandolin slicer
large handful of small salad leaves, such as baby spinach or baby kale
fresh herbs, especially shiso or cilantro
1/2 ripe mango, sliced into strips
1/2 small jicama, peeled and cut into strips
Crabapples are ripe on trees all over town right now! This absolutely delicious recipe is uniquely tart and sweet and uses fruits that are often wasted!
INGREDIENTS:
2 eggs
2/3 cup canola oil
2 teaspoon vanilla
1 cup brown sugar*
1/2 teaspoon baking powder
1 1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 teaspoon baking soda
2 1/4 cups flour (if gluten free, substitute almond flour)
2 cups chopped crab apples (feel free to leave the skins on)
*Note: you can reduce the sugar by half at least if desired for a lower sugar muffin.
DIRECTIONS:
Preheat oven to 350° F.
Combine eggs, oil, vanilla, sugar in a stand mixer or bowl.
Stir in baking powder, cinnamon, salt, and baking soda.
Add flour, and stir until combined.
Mix in the chopped crab apples.
Grease muffin tins, and then fill each muffin cup approximately 2/3 full with batter.
Bake for approximately 30 minutes or until lightly browned and a toothpick comes out of the center clean.
Adapted from a recipe on the site A Hundred Years Ago.
We all know that we should eat more vegetables but sometimes that’s hard. This salad makes it easy and it’s tasty.
Ingredients:
5-6 large carrots, finely grated (about 4 cups grated)
1 shallot, thinly sliced
1/2 cup parsley, chopped
1/3 cup raisins
juice of 2 lemons (~1/3 cup)
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon cumin
1/4 teaspoon coriander
pinch of cayenne pepper (~1/8 teaspoon)
pinch of black pepper
Smoothie bowls are a great way to start the day or for a healthy boost during the afternoon. They’re satisfying and full of antioxidants!
1 heaping cup organic frozen mixed berries
1 small ripe banana (sliced and frozen)
2-3 Tbsp light coconut or almond milk (plus more as needed)
1 scoop plain or vanilla protein powder of choice* (optional)
1 Tbsp shredded unsweetened coconut (desiccated)
1 Tbsp chia seeds
1 Tbsp hemp seeds
Granola (optional)
Fruit (optional)
This recipe makes a delicious keto approved bread perfect for low carb and grain free diets.
1½ cups almond flour
6 egg whites
¼ teaspoon cream of tartar
3–4 tablespoons butter, melted
¾ teaspoon baking soda
3 teaspoons apple cider vinegar
2 tablespoons coconut flour
This simple recipe makes a fabulous granola that’s easily customizable and is a wonderful snack on it’s own or added to yogurt!
4 cups old-fashioned oats
1 cup sliced almonds
1 cup unsweetened coconut flakes
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup coconut oil, melted
1/2 cup maple syrup
1 cup dried cherries
See the entire recipe and directions at Taste of Home.
This is a recipe developed by Theresa, one of the owners at the store. It’s a Colombian or Peruvian sauce or salsa pronounced “ah-hee”. From the ingredient listing it sounds like it would be extremely spicy, but amazingly, it’s not, and is absolutely fabulous on watermelon, grilled veggies, and even chicken or fish.
INGREDIENTS:
10 Jalapeno peppers, seeds and membrane removed
1/4 cup white vinegar
1/4 cup lemon juice
1 1/2 cups chopped green onion, white and light green only
1 cup chopped fresh cilantro
2/3 cup chopped fresh mint
1 large clove of crushed garlic
1 tsp. salt
1 tsp. honey
DIRECTIONS:
Place all ingredients in a food processor or blender.
Process ingredients for 1 to 2 minutes. Aji will be slightly chunky. Refrigerate at least 12 hours for ingredient flavors to blend. Add water if desired for a thinner consistency.
This is a wonderful, fresh tasting condiment for a variety of foods, or even just for dipping with bread or chips.
These high protein pancakes are wonderful for keto and low carb dieters. Since the pancakes are made with eggs and cottage cheese they will also help you to feel satisfied longer.
4 eggs
7 oz. cottage cheese
1 tbsp ground psyllium husk powder
2 oz. butter or coconut oil
