Miso Spaghetti with Brussel Sprouts and Lemon

Yield: 3-4 servings

Sauce:

1/2 cup cashews, soaked 3-4 hours

1 tbsp white miso paste

1 clove garlic, chopped

1/2 tsp dijon mustard

1/2 cup water

2 tbsp lemon juice

1 tbsp olive oil

salt and pepper

Pasta:

1 tbsp olive oil

2 cups brussels sprouts, halved

1 tbsp lemon juice

8 oz spaghetti

salt and pepper

1/2 tsp chili flakes

1. In a high-speed blender, puree the cashews, miso paste, garlic, dijon mustard, water, lemon juice, olive oil, and salt and pepper until smooth.
2. Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Drain, reserving 1 cup of the pasta water. 

3. While pasta is cooking, in a large skillet, heat the oil over medium-high heat. Add the brussels sprouts, cut side down, along with a pinch of salt. Let them sear until the cut side becomes golden brown, 2 to 3 minutes. Toss and continue cooking for an additional 7 to 10 minutes, or until tender.

4. Add a squeeze of lemon juice to the pan and toss once more.
5. Add cooked pasta and sauce to the pan, adding pasta water as needed to thin the sauce and make it creamy. 

6. Serve pasta hot with freshly ground black pepper and chili flakes.


http://thefirstmess.com/2016/03/30/vegan-creamy-miso-pasta-w-brussels-sprouts-recipe/

Moroccan Chickpea Stew

Yield: 4-6 servings

1 tbsp coconut oil

1 medium onion, diced

2 tsp cinnamon

2 tsp ground cumin

2 tsp ground coriander

1 tsp chili flakes

2 cloves of garlic, finely minced

4 dates, pitted and chopped

2 medium carrots, chopped

1 large sweet potato, peeled and chopped
1 small potato, peeled and chopped

1 can crushed tomatoes (preferably fire-roasted)

3 cups vegetable stock 

1 yellow pepper, chopped
1 zucchini, chopped

2 cups chickpeas

1 cup kale, chopped
2 tbsp parsley, chopped

zest of 1 lemon
salt and pepper

1. Heat the coconut oil in a large pot over medium heat. Add the onions and sauté until soft and translucent.
2. Reduce heat to medium-low, and add the cinnamon, cumin, coriander and chili flakes. Slowly sauté and stir until the onions are very soft, about 5 minutes.
3. Add the garlic and sauté until fragrant, about 1 minute.
4. Add the chopped dates, carrots, sweet potato, and potato. Stir to coat the vegetables in the spices and oil.
5. Add the tomatoes and vegetable stock. Bring to a boil and simmer until the sweet potatoes are just tender, about 15 minutes.

6. Add the yellow pepper, zucchini, and chickpeas. Simmer until the peppers and zucchini are tender and the sweet potatoes are quite soft, about 5 minutes.
7. Add the kale and cook for 1 minute, or until just wilted.
8. Garnish with parsley, lemon zest, and season with salt and pepper.


http://thefirstmess.com/2013/09/26/moroccan-style-vegan-vegetable-chickpea-stew-recipe/

Roasted Fennel and Quinoa Salad

Yield: 3-4 servings

3/4 cup quinoa

1 1/2 cups water

1 small bulb of fennel, trimmed, halved, core removed

4 radishes, halved, sliced thin

1/2 cucumber, diced small

2 tbsp dill, chopped

2 green onions, sliced thin

optional: handful of nuts/seeds

2 tsp dijon mustard

juice of 1 lemon

3 tbsp olive oil

salt and pepper

1. Preheat the oven to 400F. Line a baking sheet with parchment paper.

2. In a medium pot, combine quinoa with water. Bring to a boil, cover, and reduce heat to low. Simmer until all of the liquid is absorbed, about 15 minutes. Remove from heat and set aside.

3. Slice the halves of fennel and toss them in a bit of olive oil, salt, and pepper. Spread on prepared baking sheet and roast in the oven for about 15 minutes, or until soft and have golden, caramelized edges. (Or optional: grill the fennel: brush the fennel with olive oil and season with salt and pepper. Place on a grill heated to high, cut side down. Grill until char marks are achieved on both sides and fennel feels a bit soft. Remove and cut into a rough small dice once cool.)

4. Place cooled quinoa into a large bowl. Add fennel, radishes, cucumber, dill, and green onion. Add dijon, lemon juice and remaining olive oil on top. Season with salt and pepper and mix until thoroughly combined.

http://thefirstmess.com/2011/07/18/grilled-fennel-and-quinoa-salad/

Dijon Balsamic Sauce

Yield: 2/3 cup

1/4 cup dijon mustard
1/3 cup balsamic vinegar
1 tbsp maple syrup

1. Combine all ingredients in a bowl and mix well.

Coconut Almond Quinoa Pancakes

Yield: 6 pancakes

1/2 tbsp + 2 tbsp coconut oil, divided, melted, plus extra for the pan
1/2 tsp cinnamon
1/2 cup quinoa
7/8 cup water
1 tbsp lemon juice
1 cup almond or coconut milk of your choice
1 1/2 cups almond flour
1/2 cup whole spelt flour (or gluten-free all-purpose flour)
2 tsp baking powder
1/2 tsp baking soda
2 tbsp coconut sugar
1/2 tsp salt
1 egg
2 tsp vanilla extract
optional: 2 bananas, sliced
optional: 2 tbsp cacao nibs or chocolate chips
optional: 1 cup blueberries

1. In a small pot, over medium heat, add 1/2 tablespoon of the coconut oil. Once warm, add the cinnamon and stir. Add the quinoa and stir around in the oil to lightly toast. Add the water and bring to a boil. Cover, reduce heat to low, and simmer for about 15 minutes until quinoa is cooked, but kind of crunchy. Let cool quinoa completely.

2. In a small bowl, add the lemon juice to the milk. Set aside to curdle for at least 5 minutes. 

3. In a medium bowl, combine the almond flour, spelt flour, baking powder, baking soda, coconut sugar, and salt. Stir to combine.
4. Add the curdled milk mixture, egg, vanilla, and remaining 2 tablespoons of coconut oil to the flour mixture. Gently fold it together with a spatula until just combined.
5. Add the cooled quinoa and fold it in until evenly mixed.

6. Heat a medium non-stick pan over medium heat. Brush with melted coconut oil. Drop 2 to 3 tablespoons of batter onto the pan and spread/flatten it out. If using, press banana slices onto the top of the cakes, and/or sprinkle with cacao nibs/chocolate chips/blueberries. Once bubbles start to form on top and the bottom is golden, flip them over. Continue to cook until bottom side is golden/dry.
7. Repeat with remaining batter, keeping cooked cakes warm.

8. Serve pancakes with maple syrup and yogurt dolloped on top.

http://thefirstmess.com/2013/03/20/vegan-coconut-almond-quinoa-breakfast-cakes-recipe/

Coconut Crusted Chicken Strips

Yield: 2 servings

2 chicken breasts
1/2 cup coconut flour
salt and pepper
1 egg
1/4 cup coconut milk
1 cup shredded coconut

1. Preheat the oven to 400F. Line a baking sheet with parchment paper.
2. Cut the chicken breasts into strips, and then pound slightly to flatten to an even thickness.
3. Set up a 3-bowl breading system - one bowl for the coconut flour seasoned with salt and pepper, one for the egg mixed with coconut milk, and one for the shredded coconut.
4. Take each strip of chicken and dredge it in the coconut flour, then dip in the liquid mixture, and finally coat in the shredded coconut. Place on prepared baking sheet.
5. Bake for 15 minutes, flip, and then baking for 10 more minutes, or until cooked through.


https://paleoleap.com/coconut-crusted-chicken-strips/

Devilled Eggs with Dill

Yield: 8

8 eggs
2 tbsp olive oil
1 tbsp dijon mustard
2 tbsp dill, chopped
zest of 1 lemon
juice of 1/2 lemon
1/2 tsp paprika
salt and pepper

1. Place eggs in a medium pot. Fill with cold water, enough to cover all the eggs. Bring to a boil, cover, and reduce heat to low. Simmer for 8 minutes. Remove from heat and submerge in cold water to stop cooking.
2. When cool, peel eggs and cut in half length-wise.
3. Remove yolks and place in food processor. Add remaining ingredients and pulse to combine.
4. Spoon the yolk mixture back into each egg white half.
5. Garnish with dill or paprika.


https://www.100daysofrealfood.com/recipe-deviled-eggs-without-mayo/

Spinach and Basil Egg Wraps

Yield: 3

6 eggs
2 cups spinach
6 basil leaves
1 tsp coconut oil
salt and pepper

1. Add all ingredients to the food processor or blender. Puree on high until it becomes a thin, smooth, green mixture.
2. In a medium non-stick pan, heat some olive oil over medium-high heat. Pour in one-third of the mixture and swirl it around the pan like a crepe.
3. Let it cook for 1 to 2 minutes, then carefully flip and cook on the other side.
4. Repeat with the rest of the mixture. Serve with desired fillings.


http://thelittlegreenspoon.com/2015/08/14/spinach-basil-egg-wraps/

Red Lentil and Quinoa Fritters

Yield: 9 fritters

1/2 cup quinoa
1/4 cup red lentils
1 1/2 cup vegetable broth (or water)
1 tbsp tahini
1 tsp dijon mustard
juice of 1/2 lemon
2 tbsp parsley, finely chopped
2 tbsp cornmeal
2 tbsp chickpea flour (or brown rice flour)
1 tsp cumin
1 tsp turmeric
1/4 tsp cinnamon
1/4 tsp cayenne
salt and pepper

1. Preheat the oven to 400F. Line a baking sheet with parchment paper.
2. Place the quinoa and lentils in a medium pot with the vegetable broth. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes or until all the liquid is absorbed. Remove from heat and set aside to cool.
3. Once quinoa/lentil mixture has cooled a bit, transfer to a large mixing bowl. Add the remaining ingredients and stir well to combine. The mixture should easily come together to form patties.
4. Form patties and place on prepared baking sheet. Bake for 15 minutes. Flip and bake another 10 minutes.
5. Serve with a cucumber tomato salad and a tahini dressing.


https://www.veggieinspired.com/baked-red-lentil-quinoa-fritters/

Kale, Brussel Sprout, and Chickpea Caesar Salad

Yield: 4 servings

Chickpeas:

1 can chickpeas, drained and rinsed

2 tsp smoked paprika

1 tsp tamari

1 tsp maple syrup

salt and pepper

Salad:

2 bunches lacinato/dino kale

1/2 lb brussel sprouts

1/4 head green cabbage

1. Preheat the oven to 400F. Line a baking sheet with parchment paper.

2. Dry the chickpeas with paper towel and place them on the prepared baking sheet. Sprinkle the smoked paprika, tamari, maple syrup, salt, and pepper over top. Toss chickpeas lightly to coat and place in the oven. Roast chickpeas until slightly crispy, about 20 minutes, making sure to stir them around once or twice. Set aside.

3. Meanwhile, slice kale, brussels sprouts, and cabbage and place in a large mixing bowl.
4. When chickpeas are cool, add to salad bowl. Serve with caesar dressing and vegan parmesan cheese. Serve immediately.

http://thefirstmess.com/2015/01/14/kale-brussels-sprout-caesar-slaw-w-pine-nut-parm/

Honey Ginger Glaze

Yield: 1/3 cup

2 tbsp coconut oil, melted

1 tsp ginger, grated

2 tbsp honey

2 tbsp lemon juice

lemon zest

salt and pepper

1. Place all ingredients in a mixing bowl and stir to combine. 

Vegan Caesar Salad Dressing (with sunflower seeds)

Yield: 1 cup

1/2 cup sunflower seeds, soaked for at least 2 hours

3 tbsp lemon juice

1 tbsp nutritional yeast

1 tbsp tamari

1 tbsp tahini

1 tsp dijon mustard

2 cloves of garlic, chopped

2 tbsp olive oil

1 tsp maple syrup

salt and pepper

1/4 - 1/2 cup water

1. Drain the sunflower seeds and place them in a blender. Add the lemon juice, nutritional yeast, tamari, tahini, dijon, garlic, olive oil, maple syrup, salt, pepper, and 1/4 cup of water. Blend on high until the mixture is smooth.
2. Slowly add more water by the tablespoon until you have a dressing that will run off the back of a spoon. Place dressing into a sealable container and refrigerate until ready to use.


http://thefirstmess.com/2015/01/14/kale-brussels-sprout-caesar-slaw-w-pine-nut-parm/

Roasted Corn Salad

Yield: 2-3 servings

3 ears corn, husks removed
1 tbsp olive oil
zest of 1 lime
1/2 tsp chili powder
salt and pepper
1 red pepper, diced
1 cup cherry tomatoes, halved
1 jalapeno pepper, finely diced
1 shallot, finely diced
1 cup cilantro, chopped
1 avocado, diced
juice of 1 lime
optional: 1/2 can black beans, drained and rinsed

1. Preheat oven to 375F. Line a baking sheet with parchment paper.
2. Cut the kernels off each ear of corn and place on prepared baking sheet. Drizzle with olive oil. Add lime zest, chili powder, salt, and pepper. Toss to combine.
3. On the same baking sheet, add red pepper. Roast for 5 to 8 minutes.
4. In the meantime, in a large mixing bowl, combine cherry tomatoes, jalapeno, shallot, cilantro, avocado, lime juice, and black beans if using.
5. When corn and red pepper have cooled slightly, add to remainder of salad. Toss to combine. Serve immediately.

Chickpea Stew

Yield: 4-6 servings

2 tbsp olive oil

1 onion, finely chopped

2 cloves garlic, finely minced

2 carrots, diced

1 red pepper, diced

2 roma tomatoes, diced

3 tbsp tomato paste

2 cups vegetable stock

1 tsp dried basil

1 tsp dried oregano

1/4 tsp red pepper flakes

2 bay leaves

salt and pepper

1 can chickpeas, drained and rinsed

1/4 cup parsley, finely chopped

1. In a large pot, heat oil over medium heat. Add onions and sauce for 3 to 5 minutes.

2. Add garlic and carrots and continue to cook for 2 to 3 minutes.

3. Add red pepper, tomatoes, tomato paste, vegetable stock, and spices. Stir to combine. Bring to a boil, then cover, and reduce heat to low or until just simmering. Cook for 10 to 15 minutes.

4. Add the chickpeas. Stir to combine. Continue to simmer for another 10 to 15 minutes.

5. Just before serving, garnish with parsley.

http://www.lordbyronskitchen.com/vegan-chickpea-stew/

Stuffed Portobello Mushrooms

Yield: 4 servings

Filling:
1/2 cup quinoa
1 cup water
1 1/2 cup sweet potato (or butternut squash), diced
1 cup red pepper, diced
1 cup red cabbage, chopped
1 tsp cumin
1 tsp chili powder
salt and pepper
1/2 cup black beans, drained and rinsed
zest of 1 lime

Mushrooms:
2 tbsp olive oil
2 tbsp balsamic vinegar
juice of 1 lime
1 tsp cumin
1/2 tsp chili powder
salt and pepper
4 large portobello mushrooms, stems and gills removed


1. Preheat oven to 375F. Line a baking sheet with parchment paper.
2. Place sweet potato on prepared baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast for 20 minutes, or until tender. Set aside.
3. In the meantime, add quinoa and water to a medium pot. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Remove from heat and set aside.
4. In a shallow dish, combine all mushroom ingredients. Stir to coat mushrooms and set aside to marinate.
5. Heat a large pan over medium-high heat. Add a splash of olive oil. Add red pepper and cabbage, as well as cumin, chill powder, and salt and pepper. Saute for 5 minutes, or until softened. Transfer to a large mixing bowl and set aside.
6. In the same pan, add another splash of olive oil. Add the mushrooms and saute for 2 minutes on each side. When flipping the mushrooms, add 2 to 3 tablespoons of the marinade to the pan to let the mushrooms steam. Remove from heat and place on a plate or tray, face up.
7. To the mixing bowl with the red pepper and cabbage, add the cooked quinoa, roasted sweet potato, black beans, and lime zest. Stir to combine.
8. Divide the filling between the mushrooms. Serve with chimmichurri or fire-roasted tomato salsa.


https://minimalistbaker.com/quinoa-vegetable-stuffed-portobello-mushrooms/

Fire-Roasted Tomato Salsa

Yield: 1 cup

1 can fire-roasted tomatoes
1 serrano or jalapeno pepper, deseeded and chopped
1/2 cup onion, chopped (white, red, or green, or a combination)
1 clove garlic, sliced
1 cup cilantro
juice of 1 lime
1 tsp maple syrup
1 tsp cumin
salt and pepper

1. Add all ingredients to a food processor or blender and pulse to mix. The salsa should be well-blended but still slightly chunky.
2. Store leftovers in a well-sealed containers in the refrigerator for up to 1 week or in the freezer for up to 1 month.


https://minimalistbaker.com/easy-red-salsa/

Nicoise Salad (Vegan)

Yield: 2-3 servings

Salad:
4-5 small red or yellow potatoes
1 cup green beans, trimmed
1 head lettuce, butter or romaine
1/2 cup Nicoise, green, or kalamata olives, pitted
1/2 cup cherry tomatoes, halved
1 small red beet, grated

Chickpeas:
1 can chickpeas, drained and rinsed
1 tsp dijon mustard
1 tsp maple syrup
1 tsp dill
salt and pepper
1 tbsp sunflower seeds

Dressing:
1 shallot, finely diced
1 tsp dijon mustard
1/2 tsp thyme
1/3 cup red wine vinegar
1/4 cup olive oil
salt and pepper

Optional: 
tuna or salmon
hardboiled eggs


1. Add potatoes to a small pot filled with cold water until just covered. Bring to a boil over high heat, then reduce heat to medium until the water is just simmering. Cook uncovered for 12 to 20 minutes, or until a knife slides easily through. Drain and cool. Cut into quarters.
2. Meanwhile, fill a medium pot with water and bring to a boil. Add green beans and boil for 2 to 4 minutes and just slightly tender. Drain and immediately immerse/rinse in cold water to stop cooking process. Drain and set aside.
3. Add chickpeas, mustard, maple syrup, dill, salt and pepper, and sunflower seeds to a small mixing bowl. Stir to combine. Mash a few chickpeas to create texture. Set aside.
4. Prepare the dressing by adding all dressing ingredients to a mason jar and shaking vigorously to combine, or whisk together in a small mixing bowl. Set aside.
5. To serve, add lettuce to a bowl. Top with potatoes, green beans, chickpeas, olives, tomatoes, beets, fish (optional), and eggs (optional). Serve with dressing.


https://minimalistbaker.com/vegan-nicoise-salad/

Vermicelli Noodle Bowl with Portobello Mushrooms and Pickled Vegetables

Yield: 4 servings

Pickled Vegetables:
1/2 cup apple cider vinegar
1/4 cup maple syrup
1/2 tsp salt
1 carrot, julienned
1/2 cucumber, julienned
1/3 daikon radish, julienned

Noodle Bowl:
1 package thin vermicelli noodles
4 portobello mushrooms, cleaned
2 tbsp maple syrup
1 tbsp tamari
1 tbsp sriracha
3 cloves of garlic, minced
salt and pepper
2 tbsp olive oil
1 cup cilantro, chopped
1/4 cup thai basil, chopped
1/4 cup mint, chopped
1 chili, thinly sliced

1. In a medium bowl, whisk together the apple cider vinegar, maple syrup, and salt. Place the julienned vegetables into the bowl and submerge them in the vinegar mixture. Cover and set aside in the refrigerator for at least 30 minutes. Drain when ready to use.
2. Cook the vermicelli noodles according to package directions. Drain and set aside. 

3. Cut the portobello mushroom into quarters and set aside.

4. In a large shallow bowl, whisk together the maple syrup, tamari, sriracha, garlic, and salt and pepper. Place the portobellos into the marinade, toss to coat, and let sit for 15 minutes.

5. Heat the olive oil in a sauté pan over medium-high heat. Sear the portobellos on one side, and then flip them over to sear the other side.
6. Pour half of the marinade into the pan and simmer until reduced by at least half, stirring the mushrooms. Once the mushrooms are cooked through, remove from heat.

7. To serve, place the vermicelli noodles into a bowl, cover with pickled vegetables and cooked mushrooms. Garnish with cilantro, basil, mint, and sliced chili. Serve with vietnamese dipping sauce.


http://thefirstmess.com/2014/06/12/kimberleys-vegan-banh-mi-with-portobellos-pickled-vegetable-slaw-recipe/

Dill Tofu Dressing

Yield: 1 1/2 cups

1 cup silken firm tofu

3 tbsp dill

3 tbsp maple syrup or honey

1/4 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder

2 tbsp white wine vinegar

2 tbsp olive oil

1 tbsp spicy mustard 

water to thin

1. Add all ingredients except water to a blender and blend until well combined. Scrape down sides as needed. If having trouble blending, add water one tablespoon at a time until it has enough liquid to churn properly.
2. Serve with pasta salad.

https://minimalistbaker.com/vegan-macaroni-salad/

Italian Pasta Salad

Yield: 4 servings

1 lb pasta (fusilli, macaroni)

1 cup cherry tomatoes, halved
1/2 cup celery, finely chopped
1/4 cup carrot, grated

1/2 cup roasted red peppers, julienned

1/2 cup artichoke hearts, chopped

1/4 cup sundried tomatoes, chopped

1/4 cup sliced black olives

1 shallot, finely diced

1/4 cup parsley, finely chopped
1 tbsp basil leaves, finely chopped

Dressing:

1/3 cup olive oil

2 tbsp red wine vinegar

1/2 tsp maple syrup

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp dried oregano

1/4 tsp dried basil

1/4 tsp dried parsley
1/4 tsp salt

1/4 tsp black pepper

1. Cook noodles according to package instructions. Drain, and set aside.

2. Chop the vegetables and herbs and place in a large bowl. 

3. Add noodles to the vegetables and herbs.
4. Prepare dressing by adding all ingredients to a blender and blending on high until emulsified, or adding all ingredients to a mixing bowl and whisking vigorously until emulsified.
5. Just before serving, ddd dressing to the salad and toss to coat.


http://www.blissfulbasil.com/easy-vegan-italian-pasta-salad/
https://minimalistbaker.com/vegan-macaroni-salad/

Orange Ginger Stir Fry Sauce

Yield: 3/4 cup

1/2 cup coconut aminos

1/3 cup orange juice

1 tbsp fish sauce

1 knob piece ginger, peeled and grated

2 cloves garlic, minced

1/2 tsp chili flakes

1. Place all of the ingredients in a small pot. Stir to combine.
2. Bring to a boil over medium-high heat. Reduce heat to low and simmer for 5 minutes. Remove from heat. 

3. Store in a jar, refrigerated, for up to 1 week.


http://zenbelly.com/2014/06/18/the-zenbelly-cookbook-sneak-peek-orange-ginger-beef-stir-fry/

Sardines with Lemon and Mint

Yield: 2 servings

2 tins sardines, cleaned and heads removed
zest of 2 lemons
1/4 cup olive oil
3 cloves garlic, crushed
1 tbsp fresh mint, finely chopped
salt and pepper
1/4 cup coconut flour
2 tbsp almond flour

1. Place the sardines in a bowl with the lemon zest, olive oil, garlic, mint, salt and pepper. Toss gently to coat. Set sardines aside to marinate for 30 minutes.
2. In a flat bowl, combine the coconut flour and almond flour. Dust the sardines in the flour mixture. 

3. Heat a large non-stick frying pan over high heat. Add a thin layer of the olive oil. Cook the sardines in batches for 1 minute each side or until golden and crispy.


http://www.donnahay.com.au/recipes/entertaining/starters/crispy-sardines-with-lemon-and-mint

Tomato Basil Chickpea Salad

Yield: 4 servings

1/2 cup quinoa
1 cup water
2 cups baby spinach leaves

1 can chickpeas, drained and rinsed

1 cup cherry tomatoes, halved
1 cucumber, deseeded, chopped
1 tbsp olive oil
salt and pepper

1. Put the quinoa and water in a small saucepan and bring to a boil. Reduce the heat, cover, and cook until the water is absorbed, about 15 minutes. Remove from heat and let cool. 

2. To assemble the salad, add the baby spinach to a large bowl.  Top with the quinoa, chickpeas, tomatoes, and cucumber. Drizzle with olive oil and season with salt and pepper.
3. Serve with avocado basil dressing.


http://happyhealthymama.com/loaded-spinach-salad-with-creamy-avocado-basil-dressing.html

Avocado Basil Dressing

Yield: 1/2 cup

1 ripe avocado

5 large basil leaves

1 small garlic clove, minced

2 tbsp lemon juice

1/4 tsp salt

1/4 cup water

1. Place all ingredients into the blender.  Blend until thick and creamy. Add more water as needed to make the dressing to your desired consistency.


http://happyhealthymama.com/loaded-spinach-salad-with-creamy-avocado-basil-dressing.html

Lemon Coconut Muffins

Yield: 12

1 1/4 cup almond flour

1 cup shredded unsweetened coconut

2 tbsp coconut flour

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

3 eggs

3 tbsp coconut oil

1/4 cup coconut milk

1/4 cup honey

1/3 cup lemon juice

zest of 1 lemon

1 tsp vanilla extract

1. Preheat oven to 350F. Line a muffin tin with paper liners.

2. In a medium bowl, combine all the dry ingredients.

3. In a separate bowl, mix all the wet ingredients together.

4. Pour the wet ingredients into the dry ingredients, and stir into a batter.

5. Let batter set for a few minutes, then stir again.

6. Fill muffin cups about three-quarters full.

7. Bake about 16 to 18 minutes.

http://www.paleonewbie.com/paleo-lemon-coconut-muffins-recipe