Friday, March 27, 2015

Waffles and Jam

1 cup white flour
1/2 cup whole wheat flour
3 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1⁄2 teaspoon salt
3 tablespoons sugar
2 flax eggs (2 tablespoons ground flax + 4 tablespoons water)
2 tablespoons coconut oil
1 teaspoon vanilla extract
1-1/2 cup almond milk

serve with: grape jam

Mix flax egg, chill in fridge for a few minutes, until thickened.

Mix dry ingredients in a large bowl. In a separate bowl, mix wet ingredients. Combine.

Spray waffle iron with non-stick spray, heat to medium. Pour 3/4 cups batter into iron. Allow to cook for about 6 minutes, until waffle iron stops steaming.

Top waffle with jam and serve hot.

makes 4 waffles

Sunday, March 22, 2015

The Bee's Knees

Simple Syrup
1/2 cup cane sugar
1/2 water
1 tablespoon lavender

1 oz lavender simple syrup
1.5 oz gin
1/2 lemon
4 oz ginger ale

To make lavender simple syrup: Combine sugar and water in saucepan. Bring to a boil. Reduce temperature to simmer mixture for 2 minutes. Remove from heat, and pour syrup water into a large coffee mug. Place loose lavender into a steeping bag (like what you'd use to make loose tea), and steep lavender in hot syrup for 10 minutes. Remove lavender and chill syrup in a sealed container.

To prepare cocktail: In a shaker, combine chilled lavender simple syrup, gin, squeezed lemon, and about 1 oz ginger ale. Shake. Pour over ice. Add a bit more ginger ale, and garnish with a few lavender petals.

Tuesday, March 10, 2015

Grilled Seitan Skewers

2/3 cups vital wheat gluten
1 tablespoons italian bread crumbs
1/2 tablespoon nutritional yeast
1 teaspoon garlic powder
1 teaspoon poultry seasoning
1/2 cup hot water
1 teaspoon vegetable base
1/4 cup black beans
1 tablespoon soy sauce
1/4 teaspoon black pepper
Salt to Taste
2 cups vegetable broth
1 tablespoons soy sauce

8oz white mushrooms
1 small zuchini
1 small yellow squash
1 medium onion
brocoli stem
BBQ sauce

To make the seitan: Mix the dry seitan ingredients together in a larger bowl.

Place hot water, bouillon, beans, soy sauce, and black pepper into a blender and puree until smooth. Add salt to taste. Add the wet mixture to the dry mix and stir together until there is no loose flour. Then knead for 2-3 minutes. Cut into 16 pieces and set aside.

Place the broth and liquid aminos into a large pot and bring to a boil. Add the seitan to pot and lower to a simmer. Cover and simmer for 45-50 minutes, stirring them around ever 15 minutes or so to make sure they’re not sticking together.

The seitan is done when the pieces are fairly firm (not squishy) when you poke them.
Scoop the pieces out with a slotted spoon and place them on a plate to cool for 3 minutes before chopping into 1.5″x1.5″ (roughly) pieces.

To Grill: Heat grill to somewhere around 350-375F. For each skewer, use one piece of each vegetable with 3 pieces of seitan to assemble. The pattern doesn’t really matter. Coat skewers with BBQ sauce. Spray down your grill with non-stick spray or cooking oil, this is essential or else the seitan will stick to the grill and be a huge pain. Grill the skewers for 5-9 minutes on each side, or until there are blackened grill marks on the veggies and seitan. Add some more BBQ sauce, and you're ready to go.

Monday, March 9, 2015

Baked Oatmeal Bars

2 cups old-fashioned rolled oats
1/2 cup kamut puffs cereal
1 banana
1/2 cup unsweetened applesauce
1/4 cup peanut butter
2 tablespoons unsweetened almond milk
2 tablespoons ground flaxseed (+1/4 cup water)
2 tablespoons agave nectar
1 teaspoon cinnamon
1 teaspoon baking soda
1 tablespoon vanilla extract
pinch salt

Preheat oven to 350F. Mix flaxseed and water to make flax egg. Set aside for 5 minutes.

Mix all the dry ingredients in one bowl. Mix wet (including flax egg) into another bowl. Add wet to dry and mix well.

Grease a muffin tin and spoon batter into each cup. Bake in the oven for 15-18 minutes.

makes 7 oatmeal bars
204 calories  |  6g fat  |  30g carbs  |  6g protein

Wednesday, March 4, 2015

Easy French Toast

1 tablespoon ground flaxseed
1 tablespoon stevia
1 cup unsweetened almond milk
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 teaspoon vanilla extract
6 slices of bread
non-stick spray

Mix all ingredients except the bread in a large, shallow bowl. Place in the fridge to activate for 10-20 minutes.

Preheat griddle to medium heat. Dip each slice of bread in the batter for about 20 seconds on each side. Use a fork to poke holes in the bread and allow bread to soak up extra batter.

Spray pan with non-stick. Place bread on griddle and cook until golden brown on the underside, about 3 minutes. Carfully flip, and allow to cook for another 3 minutes. If toast is still soft, flip and cook for an additional 2 minutes, until crispy and browned.

Adapted From

makes 6 slices

Dark Chocolate Cherry Muffins

1/3 heaping cup oat flour (ground from rolled oats)
1 cup unbleached all purpose
1/2 tsp baking soda
1 tsp baking powder
pinch salt
1/4 cup brown sugar
1/4 cup melted coconut oil
3/4 cup almond milk
1 teaspoon almond extract
1 heaping cup fresh cherries, pitted and lightly chopped
1/4 cup chopped dark chocolate, divided

Preheat oven to 375F.

Combine flours, baking powder, salt and brown sugar in a mixing bowl.

Measure out almond milk in a liquid measuring cup, then add melted coconut oil and almond extract and stir. If coconut oil clots up, simply microwave the liquid ingredients for 20-30 seconds until melted again. Add wet to dry ingredients and whisk until just combined.

Fold in cherries and 3/4 of the dark chocolate until just combined. Spoon into 9 greased or paper-lined muffin tins and top with remaining chocolate. They will be full; just the way I like them.

Bake for 23-25 minutes or until golden brown and a toothpick inserted comes out clean. Let rest in pan for 5 minutes, then transfer to a cooling rack to cool completely.

Adapted From

makes 9 muffins
172 calories  |  7.5g fat  |  21.8g fat  |  2.5g protein

Coffee Cake Muffins

2 cups whole wheat flour
1/4 cup brown rice flour
¾ cup granulated stevia
1-½ teaspoon cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 cup fresh brewed espresso, chilled in refrigerator for at least an hour
3 tablespoons unsweetened almond milk
¼ cup canned pumpkin
1 flax egg (1 tablespoon flax + 3 tablespoons water, chilled in refrigerator)
¼ cup olive oil (or coconut, canola, etc.)
3 tablespoons organic light agave syrup
1 teaspoon vanilla extract

Cinnamon Crumble
½ cup whole wheat flour
2 tablespoons light brown sugar
2 tablespoons granulated stevia
3 tablespoons vegan butter
2 teaspoons cinnamon

Brew espresso and set aside to cool.

Preheat oven to 350F. In a small bowl make flax egg by adding 1 tbsp. ground flax and 3 tbsp. water, set in refrigerator for 5 minutes to thicken. 

Mix dry ingredients in a large bowl: whole wheat flour, brown rice protein, stevia, cinnamon, baking powder, and baking soda.

In another bowl mix wet ingredients: espresso, almond milk, pumpkin, olive oil, flax egg, agave syrup and vanilla extract. Combine wet and dry ingredients and mix until combined. Be careful not to over mix. Spoon batter evenly into 12 spots in a prepared muffin tin.

In a medium bowl, heat vegan butter until melted. Add stevia and brown sugar. Mix. Add cinnamon and flour. Mix with fork until well combined and crumbly. Sprinkle evenly over each of the muffins. Bake for 22 minutes or until a knife comes out clean.

Adapted From

makes 12 muffins
193 calories  |  8g fat  |  30.5g carbs  |  3.8g protein

Cranberry Orange Muffins

2 cups all-purpose flour
1 cup cane sugar + 1 tablespoon more for the topping
1-1/2 teaspoon baking powder
1 teaspoon salt
½ teaspoon baking soda
2 teaspoon grated orange peel
¾ cup orange juice (from 1 large orange)
¼ cup vegetable oil
1 flax egg (1 tablespoon ground flax seeds + 3 tablespoons of water allowed to sit in the refrigerator for 15 minutes)
2 cup frozen cranberries, thawed
⅓ cup chopped walnuts + 2 tablespoons more for the topping

Preheat oven to 400 degrees. Prepare a muffin or cupcake pan with cupcake liners.

Combine dry ingredients: flour, sugar, baking powder, salt and baking soda. Add orange zest, orange juice, oil and flax mixture. Blend just until moist. Fold in cranberries and walnuts by hand.

Using an ice cream scoop, divide batter evenly between 16 cupcake liners. Combine the reserved sugar and walnuts and sprinkle the tops of each muffin. Bake for 15 minutes and then cool on a wire rack for 10 minutes. Remove and cool completely.

Adapted From

makes 16 muffins
226 calories  |  6g fat  |  42g carbs  |  2.2g protein