Healthy Pumpkin Spice Bread

As Abby at the store keeps telling us, “It’s Fall Y’all”! To celebrate the beginning of fall and to get a bit more pumpkin spice in your life, this is a great recipe- plus it’s delicious and easy to make!

Ingredients:

⅓ cup melted coconut oil or extra-virgin olive oil*

½ cup honey or maple syrup

2 eggs

1 cup pumpkin purée

¼ cup milk of choice or water

1 ½ teaspoons pumpkin spice blend (or ½ teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon allspice or cloves)

1 teaspoon baking soda (NOT baking powder; they aren’t the same!)

1 teaspoon vanilla extract

½ teaspoon salt

1 ¾ cups white whole wheat flour or regular whole wheat flour (you can also substitute almond flour if gluten-free)

Totally optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit…

Pinch of ground cinnamon, for sprinkling on top

See the entire recipe and directions at Cookie and Kate.

Blueberry Vegan Cookies

Are these cookies not gorgeous?? They’re simple to make and can be easily made vegan/dairy free! We even have a vegan white chocolate option available at the store!

1 c. all-purpose flour

1/2 tsp baking powder

1/8 tsp salt

1/3 c. unsalted vegan butter, softened

1/3 cup and 1 tbsp granulated sugar about

1/3 c. frozen blueberries

1/2 c. white chocolate chips, chopped

NOTE: This recipe is vegan except for the white chocolate chips, which almost always contain dairy. You can substitute for our dairy free Enjoy Life Chocolate chips – they’re regular brown chocolate chips though, so they aren’t as “Intragram Worthy”, but we did get in a new vegan white chocolate bar by Pascha that you can chop up to use instead of regular white chocolate chips if needed for dairy free or vegan diets

See the entire recipe and directions at Justine Snacks.

Any Greens Pesto

This is a simple way to get some extra greens in your diet, and switching up the greens can really give this recipe some interesting flavors (plus it’s SO healthy)!

INGREDIENTS:

2 c greens (kale, spinach, arugula, chard, baby lettuces), chopped

1 Tbsp tahini

1 garlic clove, sliced

1/3 c. olive oil

1/4 c. walnuts, toasted*

pepper and sale to taste

*Note: you can try this with different varieties of nuts for a new flavor- cashews work well!

See the entire recipe and directions at Lettuce Grow.

Cacao-Flax Energy Bites (GF & Vegan)

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*

See the entire recipe and directions at Purple Carrot.

Overnight Oats and Greek Yogurt Parfait with Berries

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

See the entire recipe and directions at the Parade Food and Drink Blog.

Healthy Watermelon Shushie

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!)

See the entire recipe and directions at From My Bowl.

Vegan Stuffed Peppers

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

See the entire recipe and directions at The Plant Based School.

Lemon Cake with Almond Flour (GF)

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

See the entire recipe and directions at Natasha’s Kitchen.

Gluten Free Pasta Salad

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

See the entire recipe and directions at Strength and Sunshine.

How to Make a Flax Egg

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

See the entire recipe and directions at the Minimalist Baker.

Spring Greens Salad (GF & Vegan)

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

See the entire recipe and directions at Fit Foodie Nutter.

Golden Milk Smoothie

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

See the entire recipe and directions at Eating Bird Food (one of my favorite recipe blogs).

Lemon Blueberry Zucchini Cake (GF)

This delicious cake is perfect for spring, plus it’s gluten-free (and can easily be made dairy-free with a couple of substitutions)!

INGREDIENTS:

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

See the entire recipe and directions at Ambitious Kitchen.

Roasted Veggies!

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!

Tapioca Flour Crepes (GF)

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

See the entire recipe and directions at the Spruce Eats recipe blog.

Gluten Free Seed Bread (Vegan)

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

See the entire recipe and directions at A Virtual Vegan.

Coconut Flour Muffins (GF)

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

See the entire recipe and directions at This Big Man’s World.

Detox Green Matcha Smoothie

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.

Flax Carrot Apple Muffins

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!

Ingredients

• 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

See the entire recipe and directions at Super Healthy Kids.

One Bowl Gluten Free Gingerbread Cake

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)!

Ingredients

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.

See the entire recipe and directions at the Ambitious Kitchen.