Super Green Power Shake! inspiried by Kristi!

1/2 banana
1/2 green pear
1/2 cup blueberries (fresh or frozen)
one scoop vanilla soy protein powder
1 teaspoon raw agave syrup (can use honey or pure maple syrup as well).
1/2 cup baby spinach
1/2 cup kale
1/2 cup almond milk (you can use whatever milk you's like).
1 heaping teaspoon of peanut or almond butter
ice

Blend it all, baby! Wonderful powerhouse breakfast!

Aunt Nonnie's Banana Bread (Gluten and dairy free version)

1/4 cup coconut oil
1/2 cup brown sugar
1 egg beaten
1 cup oatmeal (gluten free)
4-5 ripe mashed bananas
1 tsp. vanilla
1 1/2 c gluten free All Purpose Flour
2 tps baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup chopped walnuts

Preheat oven to 350 degrees F. Grease bread pan with coconut oil.

Cream together coconut oil and brown sugar until light and fluffy. (The coconut oil can be softened by putting it in the microwave or leaving it out in 70 degree temp.)

Add egg.
Add oatmeal, banana, and vanilla
Add Dry Indredients, including walnuts

Pour mixture into greased bread pan.

Bake in center of oven for 45-60 minutes, or until tester comes out mostly clean (the banana may still be a little wet).  Let cool in pan for 5-10 minutes, then transfer onto cooling rack.

Gluten Free Pumpkin Bread (with or without dark chocolate chips)

1 1/2 cups gluten free all-purpose flour
1 teaspoon baking powder
1 cup canned solid-pack pumpkin (from a 15 ounce can)
1/2 cup vegetable oil ( I use olive)
2 large eggs
1-2 teaspoon pumpkin-pie spice
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 c Raw pumpkin Seeds (optional)
1/2 c Dark or Semi-Sweet Chocolate Chips (optional)

Put oven in middle position and preheat oven to 350°F. Grease bread pan (I use coconut oil).

Whisk together pumpkin, oil, eggs, pumpkin pie spice, sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined. If adding pumkin seeds and or chocolate chips, add now.

Pour batter into bread pan.
Bake 45-50 minutes, until wooden pick or skewer inserted into the center of the bread comes out clean.

Cool in pan on a rack five minutes, then transfer bread from pan to rack and cool to warm or room temperature.

Gluten and Dairy Free Banana Peanut Butter Coconut Muffins

1 1/2 cups Gluten Free All Purpose Flour
1/2 cup oats
2 tsp Baking powder
1/2 tsp salt

4 ripe mashed bananas
1/2 cup unflavored soymilk
1 large egg (slightly beaten)
2 tbls Veggie oil (I use olive)
1/4 c real maple syrup
1/2 c peanut butter (your choice chunk vs smooth, sweet/unsweet)
1/2 cup coconut flakes
1/4-1/2 tsp almond extract

Preheat over to 400 degrees F
grease muffin tins (I use coconut oil)
Yeilds 12 muffins

Mash bananas in a large bowl. Add soy milk, egg , oil, almond extract, peanut butter, maple syrup, and most of the coconut flakes (leave some aside for the muffin tops). Mix until combined evenly.

In another bowl mix all dry ingredients together.

Add dry to wet until mixed evenly.
Pour into muffin tins.  Sprinkle left over coconut flakes on top (optional).

Bake for 20 minutes or until the centers come out clean on the tester.

Chocolate Cherry Shake - Vegan and Gluten Free

1/2 Bag frozen organic cherries
1 heaping Tbs almond butter
2 Tbs raw Cocoa powder
1 tsp melted coconut oil
2 cups almond milk
1 squirt of agave

Put everything in the blender except the coconut oil.
Blend slowly. If mixture to thin, add more cherries.
If mixture is too thick, add more almond milk.
While mixing, slowly put coconut oil into blender.

Sprinkle cocoa powder or add cherry at the top for garnish!

SAVOR THE LOVE

Tempeh and Sweet Potato Hash with Red Quinoa - Vegan and Gluten Free!

8-10 small shallots, chopped

1 large sweet potato/yam, sliced into thin cubes (like little square potato chips).
 
2-3 tbs grated ginger

3-5 cloves Garic, chopped fine

3/4 C. Frozen of Fresh Edamamae

1/2 block Tempeh, chopped finely


handful of sliced almonds

handful of raisins

soy sauce to taste

coconut and sesame oil for sauteing

curry powder (of your choice) to taste

1 cup red quinoa


QUINOA: 2:1 ratio water to grain, place 2 cups water in a pot and add 1 cup red quinoa. Bring to a boil, then turn the heat or flame to medium/medium-low. Takes about 14-15 minutes.

Tempeh and Sweet Potato Hash:
Over medium heat, saute shallots, ginger, and garlic in sesame and coconut oil until shallots are clear.

Add sweet potato slices.

When sweet potatoes start to brown, add edamame.

Add soy sauce to taste, and cover the pan you are using for 3-5 minutes.

Add chopped tempeh and drizzle coconut oil and soy sauce. Stir!

Add almonds and raisins

Sprinkle Curry powder

MIX!

Let satuee for a bit longer, til potatoes and raisins are soft, ten remove from heat.

Serve tempeh and sweet potatoes over quinoa or mix them together! Either way, it's delicious!

ENJOY!!

Vegan & Gluten Free Carrot Ginger Dark Chocolate Chip Muffins

2 Cups Grated Carrots

1 Tbls grated fresh ginger

1 1/2 Cups Garbanzo Bean Four

1 Cup of dark chocolate chips

1 Tsp Cinnamon

2 Tsp Baking Powder

1 tsp Baking Soda

2 tsp Vanilla

1/4 cup agave syrup

1/4 cup oil

1 cup soy milk



Pre Heat oven to 355F

Grease muffin pan with coconut oil/butter



1) mix dry ingredients together

2) Mix wet ingredients together

3) mix all ingredients together

4) Pour into muffin tins



Bake for 24 minutes or until the centers are fully cooked. YUM