School Snacks AND Easy Peasy Granola AND Blueberry Banana Whole Grain Muffins

School is starting in T-minus 2 weeks... AH! How exciting and wonderful, yet how many of us parents dread of the renewal of lunch/snack packing? Or the low-grade anxiety of getting back into the natural swing of things that takes a few weeks to get into a more normal groove. Yes, it will come. But, what ways can we prepare and make these transitions more peaceful and full of nourishing vibes?

One of the helpful puzzle pieces is finding and planning ways to nourish and feed our bodies good food and plants. This usually means for me making a big batch of GF muffins or bread or even cookies to have on hand and pack and enjoy for the week. It also involves having a few fun snack and after school foods ready and available. And then also having a few super easy, one-pot or pan type meals ready to go to help with all the craziness. Taking a few steps to plan can help all this go smoothly and of course gathering as much colorful foods from the local farmer's market or beloved garden is one of the best places to start. Can we teach our kids the joy of a piece of fresh fruit for their packed snacks? An apple or peach in all their wonderful beauty and crunch? Maybe a seed or nut butter dip to make fruit or veggies more interesting if need be?

It also amazes me how if you chop up veggies in a special way and make a design with it my kids will more likely eat the veggies. Or if they help me with the chopping and peeling or with the putting together of a salad...then, they will definitely eat more veggies! So many times the easy route seems to be just buying all the packaged items at that stores, but if we could just give ourselves 15 minutes a day or even just 30 minutes at the start of the week we could chop up a TON of finger-picking veggies and fruit that is easy to pack and eat every day that week. These are my most go-to snacks for my kids...fresh fruit and veggies. Sometimes we make hummus or yogurt dips or bean dips to make the dipping more fun, but I bet you will be surprised how fun and colorful fruits in veggies in the snack bag can be. Get a fun reusable case and have them do the refilling each day to even get your kids involved with their own snack making. Making a big batch of homemade hummus or salsa always helps makes veggies look more interesting too ;) What are some tricks and quick recipes that you have? Please share in comments for all of us to enjoy...!


A new make ahead, easy to grab and pack, or after school snacks:

Granola Yogurt Fruit Parfaits Recipe

{gluten, dairy, nut, seed, egg, and soy-free and VEGAN}

2-3 cups of rolled certified gluten free oats

2-3 cups of rice puff cereal

1 cup of raw pumpkin seeds

1/3 cup of maple syrup

1/4 cup off molasses

1/3 cup of avocado oil

pinch of sea salt

and a sprinkle of cinnamon 

1/2-1 cup of dried fruit (combo of raisins, cherries, cranberries)

Mix all of the above ingredients in a large mixing bowl with your hands and then spread thin on a parchment covered 11x15 baking sheet and bake at 350 for 25 minutes until crispy golden brown. Pull from the oven and pour on the dried fruit and then let cool and dry for another few hours and then your granola is ready for crunchy, tasting, and packing up in a jar for the pantry and ready to pull out for quick breakfasts or snacks. 

When packing a jar parfait, drop the yogurt of choice on the bottom and then layer some fresh berries, banana or whatever fruit you desire and then layer with some granola on top. I especially lot this snack when you can get so many fresh berries and peaches and fruit at the local farmer's market. Lots of fresh flavor, crunch, fiber and beauty. This is an easy breakfast or snack to pack and grab to go out of the house!

Some other easy big batch recipes for packing for easy to-go snacks:

Homemade Hummus

Fresh Salsa

Zucchini Brownie Bite Muffins

Zucchini Mini Muffins

Maple Sunbutter Apple Dip

Millet Oat Breakfast Bars

and another full of fiber whole grain muffin recipe...

Blueberry Banana Whole Grain Muffins Recipe

gluten, dairy, egg, honey, nut, seed and soy-free

3 cups of  favorite whole grain gluten-free flour blend (or mix the following)*
   1/2 cup of quinoa flour

   1/2 cup of buckwheat flour
   1/2 cup of millet flour
   1/2 cup of brown rice flour
    1 cup of GF oat flour
* I put all dry grains of the above in my Vitamix dry blender and grind soft into flour*

1/3 cup of tapioca starch/flour

1/3 cup of coconut palm sugar

2 ts. of baking powder (I use Hain brand for corn-free)

1 ts. of baking soda

1 ts. of sea salt

3 mashed ripe bananas (about 1 cup of bananas)

3/4 cup of coconut milk beverage

1 lemon freshly juiced and zested (1/4 cup)

2 TB of apple cider vinegar

1/4 cup of maple syrup

1/3 cup of avocado oil
1/4 cup of applesauce

Plus 1 cup of fresh blueberries

Mix all the dry ingredients together first, then add in the wet ingredients and whip up together well. Lastly fold in a cup or as many blueberries you want. Then, use an oil covered scoop to scoop into muffin tins. Bake the muffins in a 350 degree oven for 25-28 minutes depending on your oven.

Pull from the oven and let cool for at least 20 minutes before biting into :)

Homemade muffins, with ingredients full of nutrients and that you can trust are such wonderful to-go breakfasts and snacks for kiddos. They see it as a treat and really you are treating them to baked good full of whole grains and minerals to feed their brains and energy. I like to make a batch in the beginning of the week and have them ready and available on the counter to quick pack up if need be.

What are some homemade or quick whole food school-ready snacks and foods you have ready in your kitchen? I would love to hear more great ideas! Another great plan is to have a few easy one-pot or crock pot meals ready for the first few weeks of school starting which may be helpful for parents with hungry kiddos right when you get home, or for teachers who are always putting in those long hours. Here is a link to browse some easy one-pot meals to look ahead and prep for those long days ahead. One of my favorites is Cauliflower and Sweet Potato Chickpea Curry!

Much love and light as always xoxo
Stephanie

Curry Cauliflower Grain Bowls

Starting out the month of November with a warm and colorful dish. It's one that reflects the colors outside our windows. Finally lots of yellow and orange leaves, and if and when, the sun does come out the golden colors feel magnified all around us. It is my favorite month. November weather is what my body loves after all the heat of summer. I can appreciate this season of going inside because it's getting cold, but also a time to go inward in your soul and reflect the busy months past, or at the least reflect on the many gifts of life what we can hold thanks and gratitude towards. 

This was inspired by one of my first recipe posts of Tahini Roasted Cauliflower... it is the BEST way to eat roasted cauliflower. It literally melts in your mouth and the flavors are paired just about perfectly!

Curry Cauliflower Grain Bowl Recipe
{gluten, dairy, egg, soy, nut, seed and sugar-free}

Quinoa Base
In a large pot, add 1-2 TB of avocado or olive oil, saute 1/2 cup of finely chopped onion, 1 TB of minced garlic and a ts. of fresh grated turmeric and ginger root, then add in 1 1/2 cup of dry quinoa and 3 cups of water (you can double this for a crowd to have more). Keep the heat on high until the water is all soaked in and a slight boil, then turn off the heat completely and cover with a lid and let it finish it's cooking by cooling down and soaking up- about 20 more minutes untouched. Then it will be ready to layer or mix in with the following...

Roasted Curry Cauliflower 
1 large head of organic cauliflower, washed, dried and chopped into bite-sized pieces
2-3 TB of avocado or olive oil
2-3 TB of tahini paste (sesame seed butter)
1 TB of curry powder (or if you don't like spice and want to just use turmeric, that works too!)
1-2 ts. of ground smoked paprika
1-2 ts. of ground garlic powder
a hearty sprinkle of sea salt and black pepper

In a large mixing bowl, add in the cauliflower and sprinkle in all the herbs and spices and oils. Use a large spoon or your hands to rub into the cauliflower, then spread out on a 12x10 baking sheet covered with baking parchment. Bake in a 400 degree oven for 25-30 minutes until the cauliflower is golden and crispy and super soft. 


Roasted Chickpeas and Sweet Potatoes
Use a 28 ounce can of organic Chickpeas/Garbanzo Beans
rinse and wash and pour into large mixing bowl.

Peel and cube 2 sweet potatoes and dump them into the bowl with chickpeas.

Then drizzle with 2 TB of avocado or olive oil. Mix well and sprinkle in the same spices from above, minus the tahini

1-2 ts. of curry powder (or if you don't like spice and want to just use turmeric, that works too!)
1-2 ts. of ground smoked paprika
1-2 ts. of ground garlic powder
a hearty sprinkle of sea salt and black pepper

Then put into a baking 9x13 Pyrex dish or on a parchment covered baking sheet.

Bake in a 400 degree oven for 25-30 minutes along with the cauliflower.

Chicken Addition (optional):
If you are looking to add in a little more protein and/or meat to this dish roast some chicken with a drizzle of avocado oil, lime juice, dried cilantro or oregano, and a healthy pinch of sea salt and black pepper. After I roast the chicken in a glass covered dish in the oven for 25 minutes at 400 degrees, I cut into bite sized pieces and layer on top of the quinoa or mix right in.

Tahihi Cream Sauce
1/3 cup of tahini
1/3 cup of olive oil
1/4 cup of fresh squeezed lemon juice
grated fresh garlic (1-2 cloves)
pinch of sea salt/black pepper
pinch of smoked paprika or cayenne pepper

Whisk all the above ingredients together to get a creamy dressing. You can easily double this amount to make more dressing, the above amounts are good for 2-4 people. 

Then FINALLY, layer all of the above parts and top with a hearty sprinkle of fresh chopped parsley

Optional topping of chopped walnuts, pistachios or sliced almonds as well... if you are looking for a little crunch and finishing flavor and you are not sensitive to nuts. Roasted pepitas or pine nuts work too!

I hope you give this colorful, flavorful and full of color and scents a try! It is absolutely wonderful first time around, but also just as wonderful as a packed lunch or dinner to go the next few days.

Much love and light to you this colorful fall season xoxo

Pumpkin Pie Porridge

Last pumpkin recipe for October. How did we get to Halloween so quickly?!? The month just flew by and here we are at November already! Just one last recipe I whipped up. The last few weeks of waking up to cold mornings of darkness, twinkle lights and a HOT cup of chia tea to get me moving. Oh and the porridge! This is my breakfast of choice over the cold dreary months of winter. But I'll be honest- I LOVE the cold cozy mornings full of a pot of porridge, hot beverages, thick comfy socks and snuggling of course. This porridge is comforting and warm because, yes, it is thick and warm, but also all those spices and pumpkins and dates... it's like they say, "it warms the bones!" I hope you give this one a try and ENJOY!

Pumpkin Pie Porridge Recipe
{free of gluten, dairy, eggs, nuts, seeds, sugar and soy}

First- make a blend of the ground grains to keep in the pantry for a quick breakfast...

I put in 1/2-1 cup of both: quinoa and buckwheat groats... put in a high powered blender {vitamix, ninja, ect...} Blend on high until you get a powdery flour mix of the mixed buckwheat and quinoa. You can also add in some millet seeds as a good combo as well...

Also, you may need to make some date puree- I have been keeping some in the fridge ready-made to use in recipes such as this... So you soak 1 cup of dates with 1 cup of boiling water and can do more or less of portions depending on how you want to store it. Soak in boiling water for 10 minutes (or could overnight as well). Then blend in a high powered blender and you get a pudding-like creamy date puree.

for one-serving, but you can easily double or triple...

1/4 cup of finely ground quinoa and buckwheat groats mixture
1/2 cup of pure water
1/2 cup of date puree
1/2 cup of pumpkin puree
1 ts of pumpkin pie spice
pinch of sea salt

Amounts listed above are there as a guide! So give it a try and add more or less of the pumpkin or dates. If you take away those in some amounts, you will need a bit more water. Every time I make this I usually double or triple for me and my family so the above is the best estimate of making it a single serving

Put all the ingredients in a saucepan and whisk continually until it comes to a boil and is bubbling and it thickens up quite nicely. It should be a thick creamy substance in about 5 minutes. You want to make sure and NOT leave this on the stove after you whisk together for the first time. This will leave it clumpy and sticking to the bottom. Just whisk together continually and fast for 5 minutes and you will have the best porridge around!

Top with butter, vegan butter, ghee, coconut oil and sprinkle with more spice, raisins, stewed apples, or whatever nuts, seeds, or dried fruits you desire. I also like a drizzle of jam, yogurt and maple syrup to finish off a bowl too. So creamy and the TEXTURE IS DIVINE! 

p.s. the pictured porridge actually had some rice grits added in too ;) That is those little chunks- but some days I make this by habit or dump whatever I got ready to use. So once you start to find how you like your porridge- you will have little tricks and habits too ;)

Some other porridge recipes...

Quinoa Buckwheat Date Porridge Mix 

or this oldie porridge recipe...

Hope your breakfast warms your heart, body and soul and keeps you going til the next stop...

Much love, xoxo

Whole-Grain Cinnamon Crunch Crackers

Another simple, but enjoyable, cracker recipe. This one is made without any white flours or starches and is purely whole grains and sweetened with dates and fruit. So this one is for all my special friends avoiding any form of sweetener besides fruit, and is a great detox treat or snack if you need something more than just apples and carrots ;) It is not impossible to enjoy something even while on an elimination or detox diet. This little recipe is just an example how you can get creative with whole grains and a bit of fruit and spice. Don't give up on your food journey, give yourself grace, and take one step at a time to the next. These crackers should be a part of that journey ;) I hope you ENJOY!

Whole-Grain Cinnamon Crunch Crackers
{gluten, dairy, egg, soy, nut and seed-free}

1 cup of buckwheat flour
1 cup of millet flour
1/2 cup of quinoa flour
1/2 cup of GF oat flour
1/2 ts. of sea salt
1 ts. of ground cinnamon
2/3 cup of date paste
1/3 cup of applesauce or peach butter
1 ts. of apple cider vinegar
2-3 TB of avocado or olive oil

optional topping:
1/4 cup of coconut palm sugar
1 TB of ground cinnamon


First of all, you can grind your own whole grain flours by using the grains from raw form and grinding them in a Vitamix or other high powered blender like it. This is the flours I use, and I grind them fresh for each recipe so the flavors and texture is at it's best. 

In a large mixing bowl, mix together all the flours, salt and seasoning. Then fold in the wet ingredients and use a spatula to mix it all together well. You will use another 1/2 cup of flour to roll out the sticky dough. I used GF oat flour, but you could use any of the above used flours too. Roll out with a rolling pin to around 1/2 inch thick. 

Brush/sprinkle more ground cinnamon on top, or if you want to add in some sugar, use 1/4 cup of coconut palm sugar to 1 TB of cinnamon and mix well together and then rub into the rolled out dough. And then cut into squares or triangles or even use a cookie cutter shapes if you desire. 

Use a blade to cut the crackers BEFORE you bake them. I tried to cut a 3x3 squares, and then triangled them for the cracker and it made about 30-36 crackers. 

As you can see I did not cut perfectly, and they still taste and even look good after they are baked so don't stress too much about the cracker cutting. They will be fabulous however you cut them. 

These are a great snack, but could also be added to a fruit-dish appetizer. Imagine fresh fruit, some coconut ice cream or whip and one of these cinnamon crunch crackers. A great snack to enjoy and have on hand to share and be creative with :)

Hope you give this simple recipe a try and ENJOY! Happy baking, friends, xoxo

Savory Pumpkin Seed Crackers

Sometimes you just need a nice... crunchy... salty... full-of-flavor snack, amiright?!? Why not make it packed full of protein, whole grains, minerals and so much good from the earth nutrition? Well this recipe is here to help you not be left out!

It is just nice by themselves, but you could easily make this to be the perfect match to any appetizer delite. Maybe hummus or salsa, or cut up fresh veg from the market or backyard. A nice little topper might be a cracker, hummus, a cucumber slice and a basil leaf. You can't go wrong with these! The added pumpkin and chia seeds are what give it the nutty flavor without the nuts and this is one recipe almost any allergen-striken friend can eat. I hope you give them a try and ENJOY!

Savory Pumpkin Seed Cracker Recipe
{gluten, dairy, soy, egg, nut and sugar-free}

1/2 cup of quinoa flour
1/2 cup of millet flour
1/2 cup of buckwheat flour
1/2 cup of garbanzo flour
1/2 cup of pumpkin seeds (pepitas)
1/3 cup of chia seeds
2 TB of olive oil
2 TB of date paste
2 TB of water
1 ts. of apple cider vinegar
1 ts. of ground rosemary powder
1 ts. of ground garlic powder
1 ts of dried onion powder
1-2 ts. of sea salt

extra flour for rolling out....
1/2 cup of GF oat flour

In a large mixing bowl, mix together all the flours and seeds and salt and seasoning. Then drizzle in the wet ingredients and use a spatula to mix it all together well. You will use another 1/2 cup of flour to roll out the sticky dough. I used GF oat flour, but you could use any of the abouve used flours too. Roll out with a rolling pin to around 1/2 inch thick. Then use a blade to cut the crackers BEFORE you bake them. I tried to cut a 2x2 square for the cracker and it made about 35-40 crackers. As you can see I did not cut very evenly- I was in the middle of a few other things and didn't focus on making it even. Still turned out fabuous and maybe I should just say I was going for the more "rustic" look anyways ;) 

Sprinkle a little extra salt before baking too.... then put in a 350 degree oven for 20-25 minutes until it gets crispy and golden brown. Let them cool completely before you eat one and this also helps them crisp up as well and get crunchy. 

Serve with hummus, salsa, veggies, even fruit, and can be used with soups, stews, and just about anything and everything. Once you try one, you will keep going back for more... I can almost promise you ;)

This recipe is especially for all my allergy-striken friends that long for a crunchy savory snack :) I hope you find ways to enjoy and nourish yourself through food, MUCH love as always, friends!

Cinnamon Crunch Granola Cereal

This has got to be one of my most favorite ways to enjoy fresh blueberry season here in Michigan. Waking up to fresh plump berries over some cinnamon cereal granola and add in some coconut milk or yogurt. It is good both ways! It is so simple and fresh and perfect for breakfast this time of year. Yes you could arrange your bowl with color and flash... maybe some special slices of cherries or peaches or banana too :) You could add in nuts, seeds, chia, hemp, and whatever you like and got. You just go crazy with it. But this. This simple and plain good ol' way to start your day has me saying extra thanks for this season.

I've had a few other favorite granola and cereal recipes over the years. But this one has me all love-struck because of it's simplicity and ability to just be as it is and if you want or can add in the seeds and nuts and such then by all means. But for me and my allergy sensitive house this one is just about perfect! Plus you can add in all the fresh or dried fruit you love along side or however you like. Easy to pack up and easy to enjoy... I hope you give it a try!

Cinnamon Crunch Granola Cereal Recipe

{gluten, dairy, nut, seed, egg, and soy-free and VEGAN}

2 cups of rolled certified gluten free oats

2 cups of rice puff cereal

1/3 cup of date paste puree

1/3 cup of maple syrup

1/3 cup of melted coconut oil

2 TB of molasses 

pinch of sea salt

and a sprinkle of cinnamon 

Mix all of the above ingredients in a large mixing bowl with your hands and then spread thin on a parchment covered 11x15 baking sheet and bake at 350 for 25 minutes until crispy golden brown. Pull from the oven and let cool and dry for another 30 minutes and then your cereal is ready for crunchy, tasting, and packing up in a jar for the pantry and ready to pull out for breakfast. 

It is so easy to half the recipe or double the recipe. It is just super basic, but I love it dearly for that. It is just about perfect for your summer fruit breakfast routine and why not add it on a smoothie bowl or chia breakfast pudding too :) It is my favorite!

I hope you have these pantry items by now after reading my recipes. The date paste and GF oats are major pantry items for my family and my recipes. This one should be easy to give a try too and match with all those gorgeous berries. Happy breakfast and much love as always...xoxo

Quinoa Stirfry Pilaf

I made this quinoa dish on a whim last weekend, and loved it so much I thought it deserved a blog post. If you are not used to making quinoa then this may be a good starter recipe or at the least will show you you can use what veggies you have laying around to make something special with quinoa. It is a great dish to pass at gatherings and not to mention packed with protein, vitamins and minerals so a great addition to the diet if you are avoiding animal proteins for allergies or other reasons.

I added in carrots, broccoli, and kale, but you could easily add in some zucchini, peppers or spinach depending on what you got. The fresh chopped cilantro is a great topper, but if you want to add some crushed peanuts, scrambled eggs, or even add in the additional meat protein you have yourself a main dish. Quinoa is great this time of year because it is not an overly heavy grain and mixes so well with fresh or cooked veggies from the garden or farmer's market. It also is great warm, but also great cooled off or packed for a picnic. When spring and summer roll around I find much more inspiration for quinoa dishes in my life and this is just one of them :) Happy cooking and much inspiration as you take the steps for hope and healing in your life.

Quinoa Stirfry Pilaf 
with Carrots, Broccoli, Raisins, and Cilantro Recipe
{gluten, dairy, egg, soy, nut and seed-free, vegan}

2 small sweet onions finely chopped
4 cloves of garlic finely minced
1 TB of finely grated fresh ginger
1 cup of finely chopped kale
2-3 TB of olive or avocado oil

2 cups of dry quinoa
4 cups of water (or 2 cups veggie broth, 2 cups water for more flavors)
1/3 cup of coconut aminoes (you can use tamari, aminos or soy sauce here too if soy is not an issue)
1 cup of shredded carrot
1 ts. of sea salt (more or less depending on taste preference)
1/4-1/2 ts. of black pepper
1/2 cup of organic raisins
1-2 cups of fresh or frozen broccoli pieces
1-2 extra cup of veggies: peas, zucchini, peppers, or green beans

1 cup of freshly chopped cilantro for topping
can also top with toasted almonds, cashews or peanuts in you prefer

In my humble opinion, the best way to make a quinoa pilaf is starting by sauteing the onion, garlic and spices in oil first then add in the dry quinoa and saute that for a few minutes and then add in the water/broth and wet ingredients if there is some. Then in this dish once you do that you can cook on medium heat until it comes to a boil, then turn on low and add in the rest of the veggies, and cover and cook until the water is gone. Then turn off the heat completely and let sit for 15-20 minutes, then open the cover and fluff it and pour it into a serving bowl- this is when you can top with fresh cilantro or other favorite toppings. It is that simple. If you want to add in some scrambled eggs or grilled chicken to the final dish then by all means :)

Hope you give this simple dish a try to see how you like it, and maybe inspire your own quinoa creations depending what you got on hand in the pantry and fridge and what you can forage from the garden or market. Happy creating and much love, xoxo

Wild Rice and Mushroom Lentil Burgers

The simplicity and flavor of this simple little wild rice and lentil burgers is really amazing. How can with only a few simple ingredients you can make a big batch of goodness with such simple and wonderful flavors be so filling?  I love that this recipe is cost efficient and can be made in a batch and savored for many weeks to come from the freezer. Truly a recipe to give a try and see what you think. 

Sometimes the vegan and vegeatrian option look a bit plain, and this might look a bit plain even from the pictures. But somehow with a little healthier condiments, herbs and deep rich earthy flavors you can come up and truly enjoy the option whether you are a meat eater or not. This is not a meal in place of a beef burger- this is a burger of it's own style and flair. It truly cannot be compared because it is a fulfilling nourishing option just as it's own self. It begs to be accepted for just as it is and not to be fit into some meat comparison box. I hope you give it a try- why not, right?!? I know you will be wonderfully surprised and delighted :)

Wild Rice and Mushroom Lentil Burger Recipe
gluten, dairy, egg, soy, seed, nut and sugar-free, vegan

1 cup of chopped small portabella mushrooms
4 cloves garlic finely grated or minced
1 TB of olive oil
pinch of sea salt
pinch of black pepper
1 cup of dry wild rice
2 cups of pure water

In a small pan, saute the garlic and muchrooms in the oil with some salt and pepper until they are soft and then add in the dry wild rice and saute that together dry for 3-4 minutes and then add in the water and bring to a boil and turn down the heat to low and cook until the water is gone and because this is wild rice- it will take a bit longer- about 20-25 minutes. Once the water is gone, turn of the heat completely and cover and let it sit and cool for this is the last stage of cooking the rice and getting it soft.

At the same time the rice is cooking you can be cooking the lentils....

1 TB of olive oil
3-4 garlic cloves finely grated or minced
1 medium (about 1/2-2/3 cup) of finely chopped sweet yellow onion
2 cups of washed (or prevoously soaked) green lentils
1 ts. of sea salt
1/2 ts. of black pepper
4 cups of water

In a medium pot, saute the onion and garlic in the olive oil until soft, then add in the lentils without the water and saute for a few minutes to gain the oil and flavors. Then add in the water and cover and let cook on the medium heat. Cook on medium to low heat for 45-50 minutes until the lentils are more than cooked, but they start to get soft and mushy. Keep stirring and making sure they are able to be moved well- If you have a large ladel or spoon you can mush in the pot and try and get the lentils to be half mushed up and half whole. This isn't really important, but you for sure want your lentil mixture more mushy than hard. Then let cool for a few minutes so you can mix with the wild rice.

In a large mixing bowl add...

the cooked wild rice mushroom mixture
the cooked mushy lentils
1/2 cup of organic ketchup (or you can use crushed canned or even fresh tomatoes or tomato paste to avoid sugars)
2 TB of coconut aminoes, you you can use wheat-free tamari sauce too
sea salt and black pepper to taste
1 TB of dried Italian herb blend (rosemary, thyme, oregano, marjoram)
1 ts. of dried basil leaves
optional: if you want to use fresh herbs, use 1/2 of the dry herbs amount and add in a handful of fresh basil or other available fresh herbs

Mix all together and let sit and cool and you can form a handful (3/4-1 cup amount) of the mixture and form it into a patty to place on a parchment papered baking sheet. This amount will and should make 12 burger patties, you you can make 1 giant lentil loaf, or 2 smaller lentil loafs too by putting parchment paper in a loaf pan and pouring the mixture into the pan. You can brush or drizzle a little extra organic ketchup on top of the patties or loaf for a little extra flavor and good looks. 

Then bake the patties in a 375 degree oven for 30 minutes until crispy on the edges and still soft in the middle. The loaf can be baked for 1 hour if it is one large loaf, and about 45 minutes for 2 smaller loaves. 

Serve with a salad or side of veggies. The burger is pretty simple so that you can add a variety of side or sauted veggies to the serve with. This is a great recipe to make ahead of time and freeze the patties to warm up later for summer-time cook outs, or for a vegetarian otpion alongside other meals. 

Revised Oat Baguette Bread A.K.A. "Soup Bread"

I have now been making this bread for over 3 years and I was reminded that my blog recipe for this bread is a bit off in what I have actually do in making it. I have made this bread several times a week for the last few years and I would not be surprised if I had made it up from 1000 times and if I could make it in my sleep. I love the rolling and the kneading in bread making. This bread is no different and in hope to sharing this amazing recipe with you, I find myself again sharing more of my "fairy-dust" secrets to help you achieve a great loaf of your own to love and share.

My kids call this bread "soup bread" because when I first started making it, they would always want it with soup. So that is what it is known as in our house and seeing how that this is a revised recipe from my original, it seems like a new name might be in order :) Or not :) you decide what you call it. It's mostly just known as bread at our house, but not too interesting I know. If you think of a good name, let me know :)


Oat Baguette Bread
A.K.A Soup Bread Recipe
free of gluten, dairy, soy, nuts, seeds, sugar, and can be vegan

3 heaping tablespoons of psyllium husk powder
1 cup of pure water
1 cup of coconut milk beverage (or other non-dairy milk)
2-3 TB of apple cider vinegar
2 TB of olive oil
2 TB of pure honey (or coconut nectar, or maple syrup for vegan versions)

Mix well with a hand whisk until you get a pudding like substance. It make take 3-5 minutes before the psyllium husk powder is fully thickened.

Then add...

2 cups of finely ground fresh GF oat flour (start by adding 1 cup at a time while kneading in)
1 cup of rice flour (white or brown)

1/4 cup of potato starch
1/4 cup of tapioca starch

2 ts. of Hain Baking powder
1 ts. of baking soda
1 ts. of sea salt

1/2-1 cup of rice or oat flour extra for rolling and kneading the dough ball to reduce sticky dough and get a skin of the dough so that you can roll into a loaf or ball for baking.

I've been told the magic is in the kneading- and that might be true. I learned to knead bread at my first bakery job in high school so I have been perfecting the knead for over 15 years now. It is an art. If you are looking for a simple tutorial- I bet googling it will come up with many teachers ;)

Once you knead the loaf into a 12 inch roll with a soft skin then place the loaf on a parchment papered baking sheet and you can use a serated knife to do a few criss crosses or lines. You decide ;)

Bake in a 350 degree oven for 50-60 minutes depending on your oven and your altitude. If you like a dark crusty crust then I suggest 60 minutes for sure :)

Happy baking, friends!

Much love as always :)

Candy Bar Oatmeal Cookies

This has been my go-to cookie recipe as of late...but the original is as simple as my chocolate chip oat cookies that I use that recipe batter as the base to many of my cookie creations. It's pretty simple and basic ingredients. Plus, I usually have all the ingredients on had if I need them on a whim. And we all know we may need a killer GF/vegan cookie combo on hand if the ever-present need arises ;) And this is it...my no-fail oatmeal cookie recipe to please the masses.

The baked dates add a whole caramelly-divine level and the crunchy sweet coconut makes the cookies moist and chewy- so that's why I call these my candy bar oatmeal cookies because it is the closest version to a candy bar I would want to eat :) Give it a whirl and try it for yourself.
Happy baking and much love to you xoxo

Candy Bar Oatmeal Cookie Recipe
{gluten, dairy, nut, seed, egg and soy free}

1 cup certified GF rolled oats
1 cup of certified GF oat flour
1/3 cup of tapioca flour
1/3 cup rice flour
1/3 cup of potato starch
1 ts. of sea salt
1/4 ts. of baking powder
1 1/2 ts. of baking soda
1 cup of coconut palm sugar
1/3 cup of date puree paste
1-2 TB  of maple syrup
1/2 cup room temperature or very soft/warm coconut oil OR you can sub in
Organic Palm Oil Shortening or use a mix of both to make 1/2 cup

add last:
3/4 cup of dairy-free chocolate chips
1/2 cup of finely chopped dried dates
1/2 cup of shredded coconut flakes

Mix all the dry ingredients together first, then add the wet and mix well and add the oil and mix into a sticky dough. Use a TB to spoon the dough into balls onto a baking sheet. For best results one your baking sheet with parchment paper. Bake in a 350 degree oven for 15-18 minutes or until your desired crispy cookie liking. Let the cookies cool for at least 15 minutes before moving to platter because they will start to crumble if they are still warm. 

Happy baking and hope you give this combo a whirl or create a special candy bar cookie combo of your own ;)

Much love as always xoxo

Banana 'Caramel-Date' Pancakes

Some days call for pancakes and snuggling. If we could do that most days, I bet we would be so happy... but...... get tired of it eventually. But because in real life, pancakes usually land on a day on the weekend and it really is a special occurrence- we treasure the time. We can look forward to it. It's one of the simple loves of life that get us through the hard or exhausting moments of life throughout the rest of the week. Pancakes and snuggles are those little gifts that make the world go round. 

These pancakes are made from bananas and dates mostly- but they do not contain eggs because my littlest one is still very sensitive to eggs. So we have discovered a way to make pancakes vegan without the eggs by adding bananas and dates too. These little touches help keep the cakey texture and from being a floppy mess. There are so many pancake recipes out there with lots of protein, easy with just a few ingredients to keep things easy and still full of great nutrients, but I have found all of those to be containing eggs, so this is my contribution to the recipe piles of pancakes.... one without eggs for those of us that are sensitive and still looking for a little fun and cozy-ness over the weekend. 

If you can tolerate nuts, this would be a great pancake recipe to add some crushed walnuts or pecans too- or a sprinkle of mini chocolate chips- if you want to go all crazy about it. These pancakes have that subtle sweetness from the dates that have that caramelly touch with the bananas. Such an amazing combo! You gotta love that bite of the stack of 'cakes all smothered in maple syrup caramel goodness.... is it Sunday yet?!? This is your mid-week motivation to get to the weekend- it's coming folks so let's not loose heart in the hard stuff. Let's keep going and when the 'day-off' comes.... let's really rest and enjoy it. Living fully present in the good and hard and beauty and brutal is what makes this life more worth it. I hope you find ways to do this- and my hope is that this little recipe will only help us all find the simple ways to truly live into that. 

Banana 'Careamel-Date' Pancake Recipe

{gluten, dairy, egg, soy, nut, seed and refined sugar-free}

fruit mixture:

2-3 small medium ripe bananas mashed up
(about 1 cup of mashed banana)

1 cup date puree paste
(1 cup of pitted dates mixed with 1 cup boiling water to sit for 10 minutes and then blend in high-powered blender to make a puree date pudding-like mixture)

'buttermilk' mixture:

2/3 cup of non-dairy milk (I used So Delicious Coconut Milk Beverage)

------mixed with....1/3 cup of fresh squeezed lemon juice

1/4 cup of apple cider vinegar

1/4 cup of avocado or light olive oil

1/4 cup of maple syrup

1 ts. of fresh pure vanilla

flour mixture options:

2 cups of finely ground certified GF oat flour or buckwheat flour or a mix of each

PLUS

1 cup flour mixture options:

1. tapioca, potato starch, rice (1/3 cup of each)

2. millet and quinoa (1/2 cup of each)

So you will need 3 cups of flour total---but depending on what you got in your pantry and if you want more hearty whole grain pancakes, you can mix up your choice of flours in few ways. I grind my own GF oat, buckwheat, millet and quinoa flours from the dry grain/seed.

Then you need to add the baking powder, one of the most important ingredients in vegan pancakes!

4 ts. of corn-free baking powder (I use the Hain brand)

1 ts. of baking soda

1 ts. of sea salt

1 ts. of ground cinnamon or ground ginger

2-3 TB of coconut oil for cooking on electric skillet or pancake pan

In a large mixing bowl, add in the fruit mixture and mix well. Then add in the buttermilk mixture and the rest of the wet ingredients. Then add in the flour and start folding in and then add in the baking powder and rest of the dry ingredients and whisk together well. It will start to bubble and rise right before your eyes. Fold together with hand held whisk or spatula for best results. 

Then use an-oiled-1/3 cup scoop and scoop on the batter on a preheated-coconut oil-greased pan. I pull out my electric skillet and get 8 pancakes on there twice for a total of 16 pancakes with this recipe. Let the pancakes cook on each side for 3-5 minutes and try to keep the heat around 325-350 degrees on the electric skillet to help with not burning. Keep the pancakes warm in the oven or serve right away with vegan butter (or regular or ghee), maple syrup, jam, or fresh fruit or any other favorite pancake toppings.

This meal is not super 'green' with veggies- but it is a special occurrence. If you want to add a veggie or egg scramble to this and omit the turkey/tofurky sausage or if you want to add a squash or potato hash those are also great additions to a breakfast meal for breakfast, lunch or dinner for that matter.

I hope you find the little moments in life- yes this can be found in the simple pleasure of fresh and enjoyable foods- to help you live life in a full and real way. A way that can travel through the hard and exhausting, but also look forward to and treasure the rest and downtime of being with those you love. Much love to you friends, xoxo

Turkey Sausage, Kale and Cherry Stuffing

This has been my stuffing recipe for the past 4 years and I have never shared it with you. I've thought through why this hasn't happened and I guess it is just because it always gets eaten so fast after the holidays that I don't have time to take pictures and document it. Also things are always so busy in the kitchen around the holidays that it just hasn't been a recipe I have taken the time to write down and make into something to share. I know- it seems a bit complicated because of a few steps, but it is relatively easy after you bake and dry out the bread. And if you have made my bread before and have become a master at it yourself then you are more than half-way there. I think my bread is what makes it special. It's hearty and thick and gets all perfect with the other soaked flavors. I know Martha Stewart makes a versions of this type of stuffing with her own regular bread- so there's that- but, this one is special because of my bread. There are so many stuffing recipes out there and some have very passionate opinions when it comes to stuffing- but let me tell you- this recipe will forever change your mind about stuffing. And as I finally served it to some of my closest friends over last Thanksgiving- they declared it was their favorite dish I EVER made. That seems quite the exaggeration if you ask me :) Because we all know that I make a lot of food- and these friends have probably had 100's of my recipes- but they fell in love and when you fall in love- you say crazy things :)

Turkey Sausage Kale Cherry Stuffing Recipe
{gluten, dairy, soy, nut, seed and refined sugar-free}

2 loaves of bread- this BREAD RECIPE doubled
after baking the bread, cooling it and letting dry-out- cut each loaf into slices and then cube up each slice to come up with a 11x15 baking sheet worth of bread cube crumbs. 

Then bake and dry out in a 300 degree oven for 20-30 minutes and then check and toss through and then bake again for 20-30 minutes until the bread cubes are like croutons and hard and very crunchy. The timing on this may vary with each oven, but basically you have to keep checking on them to make sure they are getting dried how and crunchy and not burned. 

2 pounds of raw turkey sausage 
(I buy mine at a local farm at the farmer's market- it is actually a "breakfast" sausage blend, but it is just seasoned with paprika, herbs, sugar, and a little black pepper and salt. Any favorite turkey sausage or even pork sausage will do the trick- just make sure it is raw so you can ground it up with all the seasonings. I buy mine frozen, so I thaw it out for 12 hours and then toss in a large 8 quart pot and ground up and brown into chunks. Then pour our of the pot while you sauce up the rest of the veggies and then you can add in back in before you add the broth. 

2 TB of olive oil for sautéing
1 large yellow onion, finely chopped
1 whole bunch of celery, finely chopped
6 garlic cloves finely chopped and minced
1/2-1 cup of chopped poultry blend fresh herbs (sage, thyme, rosemary)
1/2 cup of fresh chopped parsley
1 1/2 cups of finely chopped lacinato kale

Sauté on medium heat the above veggies and herbs for 5-10 minutes to get the onion and garlic soft, then add back the browned sausage, and then add the apples, cherries and broth.

1-2 small peeled and finely chopped apples
12 or 16 ounces of organic dried cherries
4 cups of organic chicken broth

Cook in the broth and let it come to a boil and then pour the bread cubes in the huge pot and turn off the heat. Toss and mix as quickly as you can so that the broth evenly distributes itself over all the bread cubes and then very quickly pour into a large 11x15 Pyrex dish, or even a 9x13 work for it to have it in a pile in the middle, or you can use a 9x9 to use up the rest of the mixture. Or if you have a special glass (oven OK dish) that would fit the whole mixture. Then use foil to cover it- let it sit in the fridge for at least 4 hours, but it can be over night. I have also froze it at this stage and pulled it our the day of the dinner. Then, the day of the meal, bake off in a 350 degree oven for 45-50 minutes. For the first 30 minutes with the foil on, and then the last 20 with the foil off to get some crispy tops of the bread pieces. If you don't like or what crispy edges, and prefer a more moist finish, then go ahead and keep the foil on. Make sure the middle is HOT before you totally pull from oven. Then let cool for a few minutes before serving with the rest of the feast and fixings.

This is a perfect Thanksgiving stuffing- but also has been eaten as a cozy comfort meal through out the winter months. It would pair well with a roast or ham as well for Christmas. There is no going back after you have tried it- so let it be known I have warned you :)

Much love xoxo

Cranberry Orange Oat Muffins

Friends- It's another Tuesday muffin recipe, a day late ;) Better late than never. This flavor and scent of orange has been uplifting my spirits that past week or so. I like imagining the groves they come from in sunny California. Grateful for their vibrant color and love they share with us Michigander's this time of year!

What a gorgeous November we've had though... so much sunshine, and beautiful fall days. This morning I sat in my kitchen with these gorgeous muffins coming from the oven, sunshine shining super bright through the door and a dear friend to join me in sharing it all. I don't think I could ask for a better Wednesday morning. I may sound overly positive- but the truth is, it has been a hard month of change and sadness. But as this season of advent has come, I am reminded of hope. Hope is what keeps us going and carrying us onward. In life, in our country, in our churches and communities, in our kitchens. 

So this recipe is very similar to my Cranberry Orange Cake, but wanted to make it in muffin form to and adjust the measurements if needed. It turned out fabulous and *almost* like them more since they are so easy to plate, pack and share if need be. The texture is just right and the scents just make you want to cozy up and snuggle next to the Christmas tree.

The cranberries are local Michigan berries though. I guess you could use dried in this recipe, but with local cranberries in season it sure is a delight to soften them up and add them to baked treats. They add so much color, fresh tart flavor and beauty to baked goods. You know me, my obsessive love for local berries and fruit ;) I'll try to keep my love under wraps and get to the ingredients... Happy baking, friends!

Cranberry Orange Oat Muffins
{gluten, dairy, egg, nut and seed-free}{vegan}

1 cup of rolled certified GF oats
1 1/4 cup of ground certified GF oat flour
2/3 cup of rice flour
1/3 cup of coconut flour
1/3 tapioca flour
1/3 cup of potato starch
1 ts. of baking soda
1 ts. sea salt
2 ts. baking powder (I use Hain brand for no-corn)
2 ts. of pumpkin pie spice blend (ginger, cinnamon, cloves and nutmeg)
2/3 cup of coconut suagr
2/3 cup of melted coconut oil
1/3 cup of maple syrup
1/4 cup of applesauce
1/3 cup of date puree
1/2 cup of coconut milk beverage
1 TB of apple cider vinegar
I organic orange: for 1/3-1/2 cup of fresh squeezed orange juice and the fresh zest (2 TB's worth)

optional extras: food grade orange essential oil 4-6 drops or 1/2 ts. orange oil flavoring

2 cups (1 pint) of fresh cranberries cooked down to 1 1/2 cups. Put 2 cups of fresh cranberries in a saucepan with 1/4 or so of water. Let the cranberries start to heat and pop open, do not let them get too hot or turn into sauce, just heat them long enough to get soft and reduce to 1 1/2 cups worth.

First grind your GF flours and mix well with all the other dry ingredients. Then mix in the wet ingredients, and lastly the warmed oil. Mix well and you will start to see the orange juice and baking powder do it's work and make the batter poof up a bit. Fold down and then mix in the fresh cranberries, but making sure to not over mix and break open the berries.

Pour in a coconut-oil-lined muffin baking pan or with parchment liners. Bake at 350 degrees for 25 minutes or until golden and firm. Let cool before serving. This recipe will make 12 large muffins or 24 small mini muffins. 

Happy baking and much love (and hope) to you...xoxo