These easy to make energy balls are a healthy treat or mid-day snack- they’re even popular with kids!
INGREDIENTS
1 cup rolled oats (gluten free oats if needed)
1/2 cup peanut butter
1/4 cup cacao powder
1/2 cup unsweetened shredded coconut
1/4 cup flax seed meal
1/4 cup agave nectar
1 teaspoon vanilla extract
a pinch of salt*
This is a simple recipe to make the night before so it’s ready to eat in the morning, plus it’s full of healthy fiber, protein, and antioxidants. If you find yourself too busy in the mornings to make a healthy breakfast, give this a try.
INGREDIENTS
½ cup rolled oats
1 container, 6 oz plain Greek yogurt (or substitute dairy free yogurt or blended tofu)
½ cup milk plus 2 Tbs. (use your milk of choice)
1½ tsp chia seeds
½ cup to to ¾ cup fresh or frozen berries, some for overnight and some for the morning
Optional add-ins, unsweetened coconut, chopped nuts and dried fruit,, chopped nuts and dried fruit
This is the perfect summer drink, for kids and adults alike!
INGREDIENTS:
10 cups Seedless Watermelon Cubes, frozen for at least 24 hours
2–4 tbsp Maple Syrup to taste, or use liquid stevia
Juice of 1 large Lime
1/4 cup Fresh Mint or Basil leaves, loosely packed (Optional, but recommended)
1 1/2 cup Filtered Water (or seltzer water!)
Stuffed Peppers are delicious- especially when made with fresh peppers and tomatoes from the Farmer’s Market! This is a healthy spin on the traditional recipe!
INGREDIENTS:
4-5 bell peppers
For the filling:
1 cup rice (or buckwheat, millet, quinoa)
1 cup red-lentils (or beans, chickpea, tempeh)
2 tbs. olive oil
1 onion
14.5 oz. tomatoes canned or fresh
1 handful parsley
½ tsp. salt
4 cups water
2 tbs. vegetable stock powder
Topping suggestions (you can use other toppings of your choice):
1 cup vegan ricotta homemade
½ cup soy yogurt unsweetened
This wonderful cake has only four main ingredients, so it’s simple to whip up anytime! It uses almond flour, so it’s great for gluten-free diets, but will please anyone since almond flour makes delicious tasting desserts!
Ingredients:
1 1/2 cups almond flour
4 eggs separated, room temperature
1/2 cup granulated sugar
1 Tbsp lemon zest grated from 1 large lemon
1/4 cup sliced almonds
Powdered sugar and lemon slices for garnish optional
I love pasta salad because it’s endlessly adaptable. Feel free to switch out any of the veggies for any fresh vegetables you see at the Farmer’s Market (the Palos Heights Farmer’s Market is on Wednesdays from 8-1). Also, we have a great gluten free fusilli pasta at the store by Cadia that’s perfect for this recipe!
Ingredients:
12 oz Gluten-Free Tri-Color Rotini*
2 Cups Chopped English Cucumber (1 large cucumber)
2 Cups Chopped Red Bell Pepper (1 medium pepper)
2 Cups Chopped Orange Bell Pepper (1 medium pepper)
2 Cups Chopped Yellow Bell Pepper (1 medium pepper)
2 Cups Halved Grape Tomatoes (1 pint)
1 Cup Chopped Red Onion (about ½ medium onion)
1 Cup Sliced Black Olives (1 3.8 oz can)
Italian Dressing:
½ Cup Extra Virgin Olive Oil
½ Cup Red Wine Vinegar
1 TB Dried Parsley
1 TB Dried Oregano
2 Tsp Dried Basil
½ Tsp Black Pepper
This is barely a recipe, but it is a handy thing to know if you’re vegan or have allergies (or just run out of eggs in the middle of a recipe)! Flaxseed and water combined can easily take the place of an egg in any baked goods recipe!
INGREDIENTS:
1 Tbsp flaxseed meal (ground raw flaxseed)
2 1/2 Tbsp water
This is a delicious spring salad that is wonderfully fresh and delicious!
INGREDIENTS:
For the salad:
½ cup quinoa , rinsed and drained
1 tsp ground turmeric
Salt & pepper to taste
A bunch of fresh asparagus (7-8 spears), cut in half
1 tsp olive oil
½ cup fresh peas
½ cup sweetcorn (fresh or tinned)
½ cucumber , thinly sliced
2 big handfuls of spinach leaves
2 tbsp pine nuts
A bunch of fresh mint leaves , roughly chopped
2-3 sprigs of spring onions
1 avocado , thinly sliced
Juice of ½ lemon
For the dressing:
3 tbsp olive oil
1 tsp balsamic vinegar
1 tsp lemon juice
Honey or maple syrup to taste
This is a wonderful, simple smoothie recipe that helps to reduce inflammation throughout the body, plus it has some amazing antioxidants! While you can use fresh ginger and turmeric root, this recipe is nice because it gives alternatives for using ground spices so it’s easier to make in a pinch.
INGREDIENTS:
1 cup frozen mango chunks
½ frozen bananas
1/2 cup plain Greek yogurt (use a dairy-free substitute if needed)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric or 1 Tablespoon peeled and grated fresh turmeric
1/4 teaspoon ground ginger or 1/2 Tablespoons peeled and grated fresh ginger
1 cup unsweetened vanilla almond milk (or your favorite milk)
pinch of black pepper
This delicious cake is perfect for spring, plus it’s gluten-free (and can easily be made dairy-free with a couple of substitutions)!
Wet ingredients:
1 cup shredded zucchini (from 1 medium zucchini)
2 eggs
½ cup honey
zest from 2 lemons
2 tablespoons fresh lemon juice
1/2 teaspoon almond extract
Dry ingredients:
1 ½ cup packed blanched fine almond flour
¾ cup gluten free oat flour
1 teaspoon baking soda
1/4 teaspoon salt
For the blueberries:
1 heaping cup fresh blueberries
2 tablespoons gluten free oat flour
For the lemon frosting:
½ cup butter (or sub vegan buttery stick), at room temperature
1 cup powdered sugar
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
To garnish:
Extra blueberries for sprinkling on top
This is barely a recipe, but I’m posting it because roasted vegetables are so easy to make, and are a wonderful and delicious way to add more fresh vegetables to your diet. They’re a perfect side dish, and are fantastic added to pasta or rice or even eaten on their own! You can easily customize it to your personal tastes (my favorites are cauliflower, red peppers, and mushrooms).
Any vegetables you like:
Cauliflower
Broccoli
Peppers
Mushrooms
Green Beans
Zucchini
You’ll also need:
Olive Oil
Salt
Pepper
Garlic Powder
Italian Seasoning
DIRECTIONS:
Chop vegetables into roughly similarly sized pieces (it doesn’t hugely matter, it’s just so they cook more uniformly). Also, keep in mind that they’ll shrink after roasting.
Toss chopped vegetables in a bowl with a generous pour of olive oil and sprinkle with salt, pepper, and garlic powder.
Bake on an unlined cookie sheet at 425 degrees for 15-25 minutes (you may want to cook them longer or shorter depending on how soft you like your vegetables).
Enjoy immediately or refrigerate to add to upcoming meals.
After roasting, a bit of fresh lemon juice or parmesan cheese is delicious too!
Crepes are a lot easier to make than one would think. You don’t need a special crepe pan, a large skillet works just as well. They make a delicious breakfast or snack, and can even be made with herbs or savory fillings for a unique, light dinner.
Ingredients:
2 eggs
2 tablespoons water
1 teaspoon vanilla extract
1/2 cup tapioca flour
Oil for brushing pan
This is a wonderful, hearty bread that doesn’t require kneading. It’s very filling and is full of minerals and healthy fats (plus it’s vegan and gluten-free)!
INGREDIENTS:
• 2½ cups grams certified gluten-free rolled/old fashioned oats, divided
• ½ cup + 2 tablespoons hulled pumpkin seeds
• ½ cup + 2 tablespoons hulled sunflower seeds
• 1¼ cups walnuts or pecans, chopped (or replace with more pumpkin & sunflower seeds, or hemp or sesame seeds to keep nut-free)
• ½ cup + 2 tablespoons ground flax seed
• ¼ cup + 1 tablespoon chia seeds
• 1½ teaspoons fine salt
• 2½ teaspoons baking powder
• 2½ tablespoons maple syrup, or 1½ tablespoons brown sugar (the bread isn't sweet, it just balances the flavors)
• 2½ tablespoons avocado or olive oil
• 1¼ cup plant milk, unsweetened & unflavored
These muffins are absolutely delicious and are easily customizable with your preferences and with what you have on hand, plus they only require six ingredients!
INGREDIENTS:
1/2 cup coconut flour, sifted
1/2 tsp baking powder
6 large eggs room temperature
1/4 cup butter softened and salted (or dairy-free margarine if needed)
1/4 cup milk of choice
1/3 cup honey
1/2 tsp vanilla extract
1 cup blueberries optional
This smoothie is absolutely full of antioxidants; I’ve been drinking every day for breakfast and absolutely love it. It’s a great way to start the day! Feel free to double this recipe depending on the size of your blender!
INGREDIENTS
Note: this recipe fits perfectly in a 16oz. blender cup like the Ninja Fit
1 tbs. flax seeds
2 tbs. hemp seeds
1 frozen banana (halved)
2 tsp. matcha powder
1 cup of almond milk (or water)
½ - 1 cup fresh spinach leaves
DIRECTIONS:
Put all ingredients in your blender cup, with spinach leaves last. I have a 16 oz blender cup, so I just push in as many spinach leaves that will fit and have the blender top fit on.
Blend until well combined. If the mixture is too thick after blending, add a little bit of water and blend again to the desired consistency.
This wonderfully healthy muffin recipe can easily be made gluten-free. The sugar can also be reduced if desired (though it’s already lower in sugar than most muffin recipes). These muffins are a great source of plant-based omega 3s, fiber, and nutrients!
1 1/2 cup flour, whole wheat*
3/4 cup flaxseed, ground
3/4 cup oats, dry
1/2 cup brown sugar
2 teaspoon baking soda
1 teaspoon baking powder
2 teaspoon cinnamon
2 cup grated carrot
2 cup, grated apple
3/4 cup milk (or non-dairy milk)
2 large egg
1 teaspoon vanilla extract
1 cup cranberries, dried (you can substitute raisins, but it’s extra good with the cranberries)
*Note- for a gluten-free recipe substitute almond flour and make sure you use certified gluten-free oats
This is a wonderful treat for a chilly night, and it makes the house smell fantastic while it’s baking! It’s also easily made dairy-free if needed. It’s especially delicious with a cup of holiday flavored tea (we have some great new Limited Edition teas from Republic of Tea at the store this month)!
Wet ingredients:
1/4 cup coconut oil, melted and cool enough to touch
1/4 cup pure maple syrup
1/4 cup blackstrap molasses
1 egg, at room temperature (very important)
1 teaspoon vanilla extract
1/2 cup unsweetened almond milk (or milk of choice)
Dry ingredients:
1 cup oat flour (see this link on how to make oat flour from oats)
1 cup packed fine blanched almond flour
1 teaspoon baking powder
1 1/2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon salt
For the frosting:*
¼ cup butter or vegan butter, at room temperature
4 ounces cream cheese or vegan cream cheese, at room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
*Note: For a dairy-free cake, I’d recommend a powdered sugar glaze on top of the cake rather than the cream cheese frosting. You can find a great, simple glaze recipe here.
This soup has become a regular meal at our house- it’s delicious! It’s an instant pot recipe, though it can easily be made on the stovetop as well. Black beans are a great source of vegetarian protein, and adding more legumes to your diet has so many health benefits- they’re full of nutrients and fiber needed for a healthy diet!
INGREDIENTS:
1 onion, chopped
2–3 garlic cloves, minced
2 stalks of celery, chopped small
1/2 bell pepper, chopped small
1 small carrot, diced small
1.5 tsp cumin
1 cup dry black beans, rinsed
3 cups vegetable broth
1 tsp salt
1/2 lemon juiced (2 tbsp)
Note: I’d suggest making it according to the recipe for the first time, but for me, it had a little too much salt, lemon juice, and cumin, so now when I make this soup I reduce those amounts slightly, as well as reducing the amount of water for a slightly thicker soup. Also, when I make it I always double it to make a larger amount.
I absolutely love pumpkin pie, but it’s sometimes a tricky thing to make when you’re dairy-free. I’ve made a lot of dairy-free pumpkin pies over the years, and some haven’t turned out as well. I made this one recently and thought it turned out great and was nice and simple. I've put an egg substitution idea below for a vegan pie.
INGREDIENTS:
1 store-bought pie crust (or unbaked homemade pie crust)**
1 15-ounce can pumpkin puree
3/4 cup brown sugar
1 cup canned coconut milk (the full fat kind, not “light” coconut milk)
2 large eggs*
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon coarse salt
*For a vegan substitute, add an extra 1/4 - 1/2 cup of pumpkin puree. I’d also recommend adding 2 tbs of cornstarch, since no one wants a liquidy pumpkin pie!
**If you need a gluten-free pie crust, we have some available at the store, otherwise, here’s a great gluten-free pie crust recipe.
This upside-down apple cake looks absolutely gorgeous on a dessert table, and is a nice Thanksgiving option for people with special diets (there’s a gluten-free option at the bottom of this recipe). It’s also a lot lower sugar than most dessert recipes and doesn’t require a cast iron pan like most upside-down cake recipes do. This is a cake that everyone would enjoy, and let me tell you from experience, people with special diets REALLY appreciate when hosts make them dishes that they can actually eat!
For the caramel apple topping:
4 tablespoons vegan butter
1/2 cup brown sugar
3 tablespoons maple syrup
1/4 teaspoon salt (you can add up to 1/2 tsp for extra salty caramel)
1 cup sliced apples
Dry ingredients for the apple cake:
1 1/2 cup flour*
3/4 cup sugar
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
Wet ingredients:
1 cup soy milk (or almond milk, oat milk, or any other plant-based milk)
1 1/2 teaspoon apple cider vinegar or white vinegar or lemon juice
1/3 cup oil any neutral-flavored oil will work
1/2 cup apples diced
*For a gluten-free cake, try substituting almond flour, the almond taste goes very well with the flavors in this recipe. Almond flour does not rise as much as regular flour, but it is definitely delicious!
