Spicy Korean Cauliflower "Wings"

Yield: 4 servings

Cauliflower

1 large head cauliflower, cut into bite-size “wings”

1 tbsp olive oil (or melted coconut oil)

salt and pepper

Sauce:

1/3 cup miso paste

1/4 cup maple syrup

2 tbsp tamari

1 tbsp sriracha

1 tbsp sesame oil

1 tbsp Korean chili flakes (or regular chili flakes)

4 cloves garlic, minced

1-2 tbsp water, to thin

1. Preheat oven to 450F. Line a large baking sheets with parchment paper.

2. Add cauliflower to a large mixing bowl and toss with oil to coat. Arrange on prepared baking sheet and roast for 10 minutes.

3. In the meantime, prepare sauce. Add all sauce ingredients to a blender and pulse to combine. Remove from blender and place in mixing bowl from earlier.

4. Remove cauliflower from oven and increase heat to 500F.

5. Add a few “wings” at a time to the sauce. Toss to coat generously, tap off excess, and then place back on baking sheet. Repeat with all wings.

6. Return to oven and bake for 10 to 12 minutes more or until sizzling, golden brown on the edges, and tender but not mushy.

7. Serve immediately. Best when fresh. Can be served with lettuce, shredded carrots, sesame seeds, and/or cilantro.

https://minimalistbaker.com/spicy-korean-style-cauliflower-wings/

Apple Strawberry Rhubarb Crisp

Yield: 6 servings

Filling:

3 cups apples (at least 2 varieties), peeled, small diced

1 1/2 cups sliced strawberries

1 1/2 cups sliced rhubarb

1/2 cup brown sugar

2 tbsp orange juice

1 1/2 tbsp cornstarch

Topping:

1 1/2 cup rolled oats

1/2 cup whole wheat flour

1/2 cup brown sugar

1 tsp cinnamon

6 tbsp unsalted butter, melted

1. Preheat oven to 375F degrees. Line a 9 x 13-inch baking dish with parchment paper or lightly coat with non-stick spray.

2. In a large mixing bowl, combine all filling ingredients. Toss until evenly coated. Spread into an even layer in the prepared baking dish.

3. In a medium mixing bowl, combine all topping ingredients until mixture resembles coarse crumbs. Sprinkle the mixture evenly over the filling.

4. Place in the oven and bake for 35 to 40 minutes or until fruit is tender and topping is golden brown. Remove from the oven and allow to cool for at least 20 minutes before serving.

5. Note: Can substitute blueberries, cranberries, or just plain apples depending on the season.

(from Sarah Puddicombe)

Best Apple Crisp

Yield: 6 servings

Filling:

5 cups apples (at least 2 varieties), peeled, small diced

1/4 cup brown sugar

2 tbsp flour

2 tbsp unsalted butter, melted

1 tbsp lemon juice

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp allspice

1/4 tsp cloves

Topping:

1/2 cup flour

1/2 cup rolled oats

1/2 cup brown sugar

1 tsp cinnamon

1/4 tsp salt

1/4 tsp baking powder

1/4 tsp baking soda

1/2 cup unsalted butter, cold

1. Preheat oven to 350F degrees. Line a 9 x 13-inch baking dish with parchment paper or lightly coat with non-stick spray.

2. In a large mixing bowl, combine the apples, brown sugar, flour, butter, lemon juice, and spices. Toss until evenly coated. Spread into an even layer in the prepared baking dish.

3. In a medium mixing bowl, stir together the flour, oats, brown sugar, cinnamon, salt, baking powder, and baking soda. Using a pastry blender, cut the butter into the mixture until pea-size clumps form. Sprinkle the mixture evenly over the filling.

4. Place in the oven and bake for 40 to 50 minutes or until the apples are tender and topping is golden brown. Remove from the oven and allow to cool for at least 20 minutes before serving.

https://lifemadesimplebakes.com/2017/11/the-best-apple-crisp/

Chickpea Scramble

Yield: 2-3 servings

2 tsp ground turmeric

2 tsp ground cumin

1/2 tsp ground ginger

1/2 tsp smoked paprika

salt and pepper, to taste

1-2 tbsp water

1 can chickpeas, drained and rinsed

1 tbsp coconut oil

4-6 tbsp baba ganoush

1. In a medium mixing bowl, combine turmeric, cumin, ginger, paprika, salt, pepper, and water and mix into a pourable paste.

2. Add chickpeas to the bowl. Using a fork, mash half the chickpeas, evenly distributing the spices until the chickpeas are coated.

3. Heat coconut oil in a large skillet over medium heat. Once hot, add chickpeas. Stir to coat, and cook for 3 to 4 minutes, stirring occasionally.

4. Add baba ganoush. Stir to combine, and cook for 3 to 4 more minutes or until the scramble is slightly drying out and taking on a golden-brown color.

5. Serve the chickpea scramble as is or with desired garnishes - roasted sweet potatoes, avocado, cilantro, extra baba ganoush, and hot sauce.

https://minimalistbaker.com/fluffy-chickpea-scramble-30-minutes/

Blueberry Crisp (Gluten-Free)

Yield: 6 servings

Topping:

1 cup almond flour

3/4 cup shredded coconut

1 cup pecans, roughly chopped (or other nut of choice)

1/2 cup coconut sugar

1/2 tsp cinnamon

1/2 tsp salt

6 tbsp coconut oil (or butter, or a combination of both)

2 tbsp maple syrup

Filling:

6 cups blueberries (or mixed berries - strawberries, raspberries, and/or blackberries)

3 tbsp maple syrup

2 tbsp arrowroot starch (or cornstarch or gluten-free flour)

1 tbsp lemon juice

1/2 tsp cinnamon

1. Preheat oven to 350F. Line a 9x13 baking dish with parchment paper or coat with a thin layer of non-stick cooking spray.

2. To prepare topping, in a large mixing bowl, add the almond flour, coconut, pecans, coconut sugar, cinnamon, and salt. Stir to combine.

3. Add coconut oil and maple syrup and mix again until evenly distributed.

4. To prepare filling, in another large mixing bowl, combine fruit, maple syrup, arrowroot, lemon juice, and cinnamon. Toss to combine.

5. Transfer the filling to the prepared pan, and gently press down with a spatula. Sprinkle evenly with the topping.

6. Bake for 40 to 45 minutes, or until the fruit is bubbling and the topping is golden brown.

7. Cool at least 15 minutes before eating. Store covered in the refrigerator for up to 4 days.

https://minimalistbaker.com/grain-free-berry-crisp/

Apple Crisp (Sugar-Free)

Yield: 6 servings

Topping:

3/4 cup quick oats

1/4 cup whole wheat flour

1 tsp cinnamon

2 tbsp maple syrup (or honey)

2 tbsp unsalted butter, melted (or coconut oil)

Filling:

6 cups red apple, diced (about the size of a blueberry) (Fuji, Gala, Braeburn, Granny Smith)

2 tbsp cornstarch (or arrowroot powder)

1 tsp cinnamon

1/8 tsp nutmeg

1. Preheat the oven to 350F. Line an 8x8 square pan with parchment paper or coat with a thin layer of non-stick cooking spray.

2. To prepare the topping, in a small bowl, combine the oats, flour, and cinnamon. Make a well in the center, and pour in the maple syrup and melted butter. Stir until fully incorporated.

3. To prepare the filling, toss the apples with the cornstarch, cinnamon, and nutmeg in a large bowl until completely coated.

4. Transfer the filling to the prepared pan, and gently press down with a spatula. Sprinkle evenly with the topping.
5. Bake for 45 to 60 minutes, or until the apples are fork tender. Cool completely to room temperature before eating.

6. Note: To make the crumble gluten-free, replace the whole wheat flour with millet flour or any other gluten-free flour (except coconut flour).

https://amyshealthybaking.com/blog/2016/10/02/the-ultimate-healthy-apple-crumble/

Creamy Balsamic and Mushroom Pasta

Yield: 4 servings

2 cups shell pasta

2 tbsp butter (or olive oil)

1 large shallot, finely diced

2 cloves garlic, finely minced

1 cup button mushrooms, washed and sliced

1/2 cup balsamic vinegar

1 cup almond milk

2 tbsp oregano

2 tbsp flour (or 1 tbsp arrowroot powder)

salt and pepper, to taste

1. Boil a large pot of water and cook the pasta. Set aside.

2. In a large saucepan, heat the butter over medium heat. Add the shallots and sauté for 2 to 3 minutes, stirring frequently.

3. Add the garlic and mushrooms. Continue to cook over medium-low heat for 5 minutes.

4. Add the flour. Stir to coat all the mushrooms.

5. Add the balsamic vinegar and almond milk. Reduce heat to low heat, mix well, and let simmer.

6. When the sauce begin to thicken slightly, add the oregano, salt, and pepper.

7. Add the cooked pasta and toss to coat in the sauce.

https://www.fitasticveganlife.com/single-post/2016/05/04/Creamy-Vegan-Delight-Balsamic-Cream-and-Mushroom-Pasta

Oatmeal Raisin Cookies (Sugar-Free)

Yield: 15

2 eggs

1/2 cup coconut oil

1 tsp vanilla extract

1/2 cup milk

1 tsp cinnamon

3 tsp baking powder

3 tbsp stevia

1/2 tsp salt

3/4 cup flour

2 cups oats

1/2 cup raisins

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. In a large bowl, beat together eggs, coconut oil, vanilla, milk, cinnamon, baking powder, stevia, and salt.

3. Add flour and oats and mix thoroughly.

4. Add raisins and mix again.

5. Drop by spoonfuls onto prepared baking sheet. Shape into rounds and flatten slightly into cookies.

6. Bake for 25 minutes or until tops are starting to turn golden brown.

7. Note: These cookies freeze well.

http://pioneerthinking.com/no-sugar-oatmeal-cookies

Bone Broth

Yield:

2 lbs bones 

1 onion, quartered

1 leek, quartered

3 carrots, cut into large pieces

3 celery stalks, cut into large pieces

optional: vegetable scraps

4L cold water

2 tbsp apple cider vinegar

1 tsp salt

1 tsp whole black pepper

3 bay leaves

1 bunch parsley

2 cloves garlic

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

2. Rinse the bones under water. Pat dry and place on prepared baking sheet. Roast for 30 to 60 minutes, until bones are well-browned and fragrant.

3. Drain off the fat and place bones in a large stock pot.

4. Add chopped vegetables and any vegetable scraps.

5. Add cold water and bring to a boil.

6. Add vinegar, salt, pepper, and bay leaves.

7. Reduce heat to medium-low, and simmer for 8 to 24 hours. Throughout the cooking process, skim off any foam, and add water as needed.

8. In the last 30 minutes of cooking, add parsley and garlic.

9. Remove from heat and strain through a fine mesh sieve.

10. When cool enough, store in glass jars in the refrigerator for up to 5 days, or in the freezer.


http://nourishedkitchen.com/beef-stock-recipe/
https://wellnessmama.com/5888/bone-broth/

Orange, Olive, and Thyme Baked Chicken

Yield: 4 servings

4 chicken legs

3 tbsp olive oil

1/4 tsp garlic powder

1/2 tsp ground cinnamon

salt and pepper

1/2 cup black pitted Kalamata olives

4 sprigs thyme

1 orange, sliced into 1/4-inch rounds

1. Preheat oven to 400F. Line a roasting dish with parchment paper.

2. Arrange the chicken legs in prepared pan. Pour the olive oil over the top of the chicken pieces.

3. In a small bowl, mix the spices together. Sprinkle over the chicken.

4. Place the olives and thyme around the chicken. Place the pan into the oven.

5. After 30 minutes, remove pan from the oven. Tip it slightly so the hot juices run into the bottom corner and baste the chicken.

6. Arrange the orange slices around the chicken, making sure you are not covering the skin as this will stop it getting crispy.

7. Return pan to oven for another 20 minutes or so, until the skin is crispy and the flesh falling away the bone.

https://autoimmunewellness.com/spiced-baked-chicken-with-black-olives-orange-and-thyme/

Blueberry Almond Flour Muffins

Yield: 12

2 1/2 cup almond flour

1/2 cup coconut sugar

1 1/2 tsp baking powder

3 eggs

1/3 cup coconut oil, melted (or butter)

1/3 cup almond milk (or coconut milk)

1/2 tsp vanilla extract

3/4 cup blueberries

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

2. In a large bowl, stir together almond flour, coconut sugar, and baking powder.

3. Add eggs, melted coconut oil, almond milk, and vanilla extract.

4. Fold in blueberries .

5. Spoon batter evenly among muffin cups. Bake for about 20 minutes, until the top is golden and an inserted toothpick comes out clean.

https://www.wholesomeyum.com/recipes/keto-low-carb-paleo-blueberry-muffins-recipe-almond-flour/

Soy-Free "Soy" Sauce

Yield: 1 cup

3/4 cup vegetable broth

1/4 cup balsamic vinegar

1 cup water

1 tbsp molasses

1/4 tsp ground ginger

1/4 tsp garlic powder

fresh ground pepper

1. In a medium pot, bring all ingredients to a boil. 

2. Reduce heat to medium and simmer for approximately 20 minutes until the liquid is reduced to one cup. 

3. Store in the fridge and shake well before using.

https://thehonoursystem.com/vegan-soy-less-soy-sauce-gluten-free/

Bliss Balls

Yield: 15

1 cup cashews

1 cup oats

3 tbsp shredded coconut

2 tbsp cacao powder

1/4 cup chia seeds

2 tbsp honey (or maple syrup)

2 tbsp tahini (or other nut butter)

1 tbsp coconut oil, melted

1/4 tsp salt

1. In a food processor, pulse cashews, oats, coconut, cacao powder, and chia seeds until fine.

2. Add in honey, tahini, coconut oil, and salt. Pulse again until mixed together.

3. Using your hands, roll into bite-sized balls. Store in refrigerator until ready to eat.

https://foodonyourfacebeauty.com/2018/01/11/food-for-thought-brain-boosting-bliss-balls/