Baked Eggs with Tomatoes, Red Bell Pepper, & Garlic

Baked Eggs with Tomatoes, Red Bell Pepper, & Garlic
Prep Time
30 minutes prep time
Number of Servings
serves 2
Ingredients
  • 2 Tbsp coconut oil
  • 2 cloves garlic, minced
  • 1 red bell pepper, seeded and sliced into strips
  • [q:1/2] tsp paprika
  • 1 cup diced, canned tomatoes
  • Salt and freshly ground black pepper to taste
  • 2 eggs
  • 2 Tbsp chopped fresh basil
Directions
  1. Preheat oven to 400°.
  2. Heat oil in an oven-safe pan set over medium heat. Add garlic and sauté for 2 minutes. Add bell pepper and paprika. Sauté for 5 minutes. Add tomatoes and cook for 2 minutes. Remove pan from heat and season with salt and pepper.
  3. Make a small hollow in one side of tomato mixture using a spoon. Crack one egg into hollow. Make a second hollow in other side of pan using spoon. Crack second egg into this hollow. (Alternately, you can bake eggs and tomato sauce in their own individual-sized baking dishes.)
  4. Transfer baking dish to oven. Bake for 10 to 12 minutes, until whites are cooked but yolks are still runny. Garnish with basil and serve immediately.
Nutrition Info
217 Calories, 7 g Protein, 8 g Carbohydrates, 2 g Fiber, 18 g Total fat (13 g sat), 437 mg Sodium, [nutrition:5] Vitamin C, [nutrition:2] Vitamin A, B2 (riboflavin), B6, [nutrition:1] Vitamin B12, E, Folate, Phosphorus

Healthy Apple Pie Cookies

Healthy Apple Pie Cookies
Prep Time
55 minutes prep time
Number of Servings
Makes 12 cookies
Ingredients
  1. 1 cup gluten-free old-fashioned oats, not instant
  2. [q:1 1/2] tsp ground cinnamon
  3. [q:1/2] tsp ground allspice
  4. [q:1/4] tsp ground nutmeg
  5. Pinch of fine salt
  6. [q:1 1/2] cups freeze-dried apple pieces
  7. 1 cup whole raw almonds, or your favorite nuts
  8. 6 Tbsp pure maple syrup
  9. 5 Tbsp roasted creamy almond butter
Directions
  1. Add oats, cinnamon, allspice, nutmeg, and salt to a food processor, and pulse a few times to evenly incorporate spices. Add dried apple pieces and almonds, and pulse a few times to break them up into smaller pieces but not into a meal. Add syrup, almond butter, and 2 tablespoons of water, and process until mixture comes together in sticky, thick clumps. You will need to stop and break up mixture and press it back down a few times. It is ready when you can press mixture together and it is no longer dry and crumbly. Place food processor bowl in the fridge for 30 minutes to firm mixture up a bit before rolling it into balls.
  2. Preheat oven to 375°. Line a sheet pan with parchment paper.
  3. Once mixture is chilled, scoop 2 tablespoons of batter at a time into your hands and roll into balls. If dough is still too sticky, chill for another 30 minutes. Place cookies a couple of inches apart on prepared pan. You should yield 12. Press each cookie down to [q:1/2] inch thick.
  4. Bake for 10 to 15 minutes, or until cookies have a nice golden-brown color on top. Bake less for a chewier texture or longer for a more crisp texture.
  5. Cool cookies on pan for 10 minutes, and then transfer to a wire rack to cool completely. They will firm up as they cool. Keep extras sealed in an airtight container or seal-top bag for up to 3 days.
Nutrition Info
Per Cookie: 256 Calories, 6 g Protein, 40 g Carbohydrates, 7 g Fiber, 10 g Total fat (1 g sat), 26 mg Sodium, [nutrition:2] Vitamin B2 (riboflavin), C, E, [nutrition:1] Magnesium, Phosphorus, Potassium

Cider-Glazed Sweet Potatoes with Cranberries

Cider-Glazed Sweet Potatoes with Cranberries
Prep Time
35 min prep time
Number of Servings
Serves 6
Ingredients
  • 2 large sweet potatoes, peeled and cut into 1-inch chunks
  • [q:1 1/2] cups apple cider or apple juice
  • [q:1/4] cup (packed) golden brown sugar
  • 2 Tbsp unsalted butter
  • [q:1/2] tsp nutmeg
  • [q:1/2] tsp ground allspice
  • [q:1/2] cup dried cranberries
  • Salt and pepper
Directions
  1. Cook sweet potatoes in a large pot of boiling salted water until halfway cooked, about 5 minutes. Drain and cool. (This step can be done 1 day ahead if sweet potatoes are kept covered and refrigerated.)
  2. In a large nonstick skillet over medium-high heat, combine cider, sugar, butter, nutmeg, and allspice. Bring to a boil, stirring often. Add potatoes and reduce heat so liquid is simmering. Cook 5 minutes, stirring occasionally.
  3. Add cranberries and continue cooking until liquid is reduced to a syrupy glaze and potatoes are tender, about 10 minutes. (If glaze becomes very thick before potatoes become tender, thin with a small amount of cider.) When potatoes are tender, transfer to a serving bowl with a slotted spoon.
  4. Season to taste with salt and pepper. Pour remaining glaze over potatoes and serve.
Nutrition Info
Made with apple cider: 165 Calories, 1 g Protein, 10 mg Cholesterol, 33 g Carbohydrates, 23 g Total sugars (6 g Added sugars), 2 g Fiber, 4 g Total fat (3 g sat), 223 mg Sodium, [nutrition:3] Vitamin A

Cranberry-Orange Sauce

Cranberry-Orange Sauce
Prep Time
25 minutes plus 2 hours chill time
Number of Servings
Serves 6
Ingredients
  • 1 (12 oz) bag fresh cranberries
  • Juice and zest from 1 large orange
  • [q:1/3] cup water
  • [q:1/2] cup honey
Directions
  1. Place cranberries, orange juice, water, and honey in a large saucepan set over high heat.
  2. Bring mixture to a boil. Reduce heat to medium and simmer for 15 to 20 minutes, or until cranberries have popped and sauce has thickened.
  3. Remove sauce from heat and stir in orange zest. Transfer sauce to a heatproof container and chill in the refrigerator for 2 hours.
Nutrition Info
94 Calories, 25 g Carbohydrates, 3 g Fiber, 2 mg Sodium, [nutrition:2] Vitamin C

Pumpkin Pecan Tart

Pumpkin Pecan Tart
Prep Time
2 hours prep time + 2 hours chill time
Number of Servings
Serves 8
Ingredients

Base

  • [q:3/4] oz raw sunflower kernels
  • 1 oz raw almonds
  • [q:3 1/2] oz gluten-free plain (all-purpose) flour
  • [q:1/4] tsp psyllium husk powder
  • [q:1/2] tsp ground cinnamon
  • [q:2 1/4] oz coconut oil, solid
  • 1 oz coconut sugar
  • [q:1 1/2] oz coconut yogurt
  • [q:1/2] tsp vanilla extract

Filling

  • 2 tsp chia seeds
  • [q:1 3/4] oz pumpkin purée*
  • [q:5 1/2] oz soft medjool dates, pitted
  • 1 tsp vanilla extract
  • [q:1/4] tsp ground sea salt
  • 1 tsp ground cinnamon
  • [q:1/4] tsp ground ginger
  • [q:1/4] tsp ground nutmeg
  • [q:3/4] oz coconut oil, softened
  • [q:1 1/3] cups pecans, roughly chopped, divided
Directions
  1. Pulse sunflower kernels and almonds in a food processor until finely chopped. Add flour, psyllium husk powder, cinnamon, solid coconut oil, and coconut sugar. Process until mixture resembles fine breadcrumbs.
  2. Add yogurt and vanilla. Process until mixture starts to come together to form a smooth dough. Turn mixture out onto a large piece of plastic wrap, shape into a disc, and cover with plastic wrap. Refrigerate for 1 hour to rest.
  3. In a small bowl, thoroughly mix chia seeds and [q:1/8] cup of water. Set aside to become gelatinous.
  4. In clean food processor bowl, blend pumpkin purée, chia mixture, dates, vanilla, salt, cinnamon, ginger, nutmeg, softened coconut oil, and [q:1/2] cup of water until a thick purée forms. Transfer to a large bowl and fold in three-quarters of chopped pecans. Set aside.
  5. Preheat oven to 350°.
  6. Lightly brush a shallow 8-inch round loose-base fluted flan (tart) tin with coconut oil. Evenly press dough base into tin, covering bottom and sides.
  7. Top dough with pumpkin-pecan filling. Smooth surface and garnish with remaining chopped pecans. Bake for 45 minutes or until tart is golden and set.
  8. Remove from oven and set aside to cool for 30 minutes. Refrigerate for 2 hours to further set.
Nutrition Info
365 Calories, 5 g Protein, 32 g Carbohydrates, 6 g Fiber, 27 g Total fat (11 g sat), 78 mg Sodium, [nutrition:1] Vitamin B1 (thiamine), B6, E, Magnesium, Phosphorus, Zinc

Braised Shiitake Mushrooms

Braised Shiitake Mushrooms
with Tofu, Thai Basil & Chilies
Prep Time
3 hours
Number of Servings
Serves 4
Ingredients
  • 2 Tbsp gluten-free red miso paste
  • [q:1/4] cup rice vinegar
  • 3 shallots, sliced into thin rings
  • 2 Tbsp minced fresh ginger
  • Kosher salt
  • 2 lbs fresh shiitake mushrooms, stems removed, caps left whole
  • 3 Thai (bird’s-eye) chilies, seeded and sliced into thin rings
  • 1 small red bell pepper, seeded and thinly sliced
  • 1 small yellow bell pepper, seeded and thinly sliced
  • [q:1/2] lb firm tofu, cut into [q:1/2]-inch-thick planks, seasoned with a pinch of salt and pressed*
  • [q:1/4] cup freshly torn Thai basil leaves
Directions
  1. Preheat a 4-quart (or larger) slow cooker on the High setting for at least 15 minutes.
  2. Pour 4 cups of water into slow cooker. Add miso, vinegar, shallots, ginger, and [q:1/2] teaspoon salt, whisking well to fully dissolve miso. Add mushrooms and Thai chilies, cover with lid, and cook on High for 1 hour.
  3. Add bell peppers and tofu to mushroom mixture, re-cover cooker, and cook for 1 hour more, still on High setting. To finish, add basil, mix well, season with salt to taste, and serve in a deep platter or a bowl.
Nutrition Info
206 Calories, 13 g Protein, 34 g Carbohydrates, 10 g Fiber, 4 g Total fat (1 g sat), 646 mg Sodium, [nutrition:5] Vitamin B3 (niacin), B6, C, Phosphorus, [nutrition:3] Vitamin B2 (riboflavin), Potassium, [nutrition:2] Vitamin K, Magnesium, Zinc, [nutrition:1] Vitamin B1 (thiamine), Calcium, Iron

Chocolate Popcorn with Almonds and Raisins

Chocolate Popcorn with Almonds and Raisins
Prep Time
15 minutes, plus 1 hour set time
Number of Servings
10 cups
Ingredients
  • 2 Tbsp Fair Trade Certified coconut oil
  • [q:1/2] cup popping corn
  • [q:1 1/2] cups Fair Trade Certified dark chocolate, chopped
  • 1 cup Fair Trade Certified almonds, chopped
  • 1 cup raisins
  • Salt to taste
Directions
  1. In a large shallow saucepan, heat oil over medium-high heat. Drop 2 kernels of corn in pan and cover with a lid. When corn begins to pop, add remainder of kernels. Cover pan and remove from heat for 30 seconds. Return covered pan to heat and shake covered pan constantly while corn pops. When popping slows to almost a stop, remove pan from heat. Let pan sit off heat for 1 minute to allow any remaining kernels to pop. Transfer popcorn to a large heatproof bowl.
  2. Heat chocolate in a small saucepan set over medium-low heat, stirring constantly until chocolate is melted. Immediately remove pan from heat and pour half of chocolate over popcorn. Stir to coat popcorn with chocolate.
  3. Mix almonds and raisins into popcorn. Add remaining half of melted chocolate and stir to combine. Season to taste with salt.
  4. Spread popcorn on a parchment-lined baking sheet. Cool in refrigerator until chocolate has set. Store popcorn in an airtight container.
Nutrition Info
332 Calories, 6 g Protein, 30 g Carbohydrates, 6 g Fiber, 22 g Total fat (9 g sat), 147 mg Sodium, [nutrition:2] Vitamin E, Iron, Magnesium, Phosphorus, [nutrition:1] Vitamin B2 (riboflavin), Potassium, Zinc

Split Pea Soup

Split Pea Soup
Prep Time
9 hours prep time + 4 hours soak time for peas
Number of Servings
serves 4
Ingredients
  • 16 oz dried green split peas, rinsed and drained
  • 6 cups low-sodium vegetable stock
  • 2 leeks, white and pale-green parts only, chopped
  • 3 carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 3 garlic cloves, peeled and chopped
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • Red pepper flakes and vegan sour cream, optional
Directions
  1. Soak peas in water that covers them completely by about 1 inch for 4 hours. Drain.
  2. Add drained peas and all other ingredients to a 4-quart cooker.
  3. Turn heat to Low and cook for 8 hours.
  4. Let soup cool slightly. Remove bay leaf. Process soup in batches in a high-speed blender until smooth.
  5. Garnish with red pepper flakes and sour cream, if desired.
Nutrition Info
149 Calories, 8 g Protein, 29 g Carbohydrates, 9 g Fiber, 1 g Total fat, 407 mg Sodium, [nutrition:5] Vitamin A, C, K, [nutrition:2] Vitamin B1 (thiamine), B6, Phosphorus, [nutrition:1] Vitamin B2 (riboflavin), B3 (niacin), Calcium, Iron, Magnesium, Potassium, Zinc

Black Bean Cakes

Black Bean Cakes
Prep Time
35 minutes
Number of Servings
serves 8
Ingredients
  • Olive oil spray
  • [q:1/2] cup chopped red onion
  • [q:1/4] cup chopped celery
  • [q:1/4] cup seeded and chopped red bell pepper
  • [q:1/4] cup seeded and chopped green bell pepper
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and chopped
  • 2 tsp freshly squeezed lime juice
  • [q:1/8] tsp cayenne, or to taste
  • 1 tsp ground cumin
  • [q:1/4] tsp ground coriander
  • 1 Tbsp dried parsley
  • [q:1/4] tsp salt (optional)
  • 2 (14 oz) cans black beans, drained and lightly mashed
  • 1 large egg
  • [q:1/4] cup chia seeds
Directions
  1. Preheat oven to 375°. Coat a sauté pan with a few spritzes of olive oil. Heat over medium heat.
  2. Sauté veggies in pan until they are softened and begin to brown. Spoon into a large bowl.
  3. Stir in remaining ingredients, mixing well.
  4. Form mixture into 8 equal-size patties. Place on a lined baking sheet and bake for about 15 minutes, or until heated through.
Nutrition Info
391 Calories, 24 g Protein, 67 g Carbohydrates, 18 g Fiber, 4 g Total fat (1 g sat), 19 mg Sodium, [nutrition:5]  Vitamin B1 (thiamine), Magnesium, Phosphorus, [nutrition:4] Potassium, [nutrition:3]  Iron, [nutrition:2]  Vitamin C, Zinc, [nutrition:1]  Vitamin B2 (riboflavin), B3 (niacin), B6, K, Calcium

Blackberry Clafoutis

Blackberry Clafoutis
A taste of summer
Prep Time
50 minutes
Number of Servings
Serves 8
Ingredients
  • Coconut oil for greasing pan
  • [q:3/4] cup coconut flour
  • Pinch salt
  • 1 (13.5 oz) can full-fat coconut milk
  • 4 large eggs
  • [q:1/2] cup pure maple syrup
  • 1 Tbsp pure vanilla extract, optional
  • 2 cups fresh blackberries
Directions
  1. Preheat oven to 350°. Grease a glass pie pan with coconut oil.
  2. Sift together coconut flour and salt in a small bowl.
  3. In a large bowl, whisk together coconut milk, eggs, maple syrup, and vanilla, if using.
  4. Whisk dry ingredients into wet until a smooth batter is formed. Pour batter into greased pan. Sprinkle blackberries over surface of batter.
  5. Bake for 45 minutes. Allow clafoutis to cool slightly before serving.
Nutrition Info
256 Calories, 6 g Protein, 25 g Carbohydrates, 6 g Fiber, 16 g Total fat (13 g sat), 80 mg Sodium, [nutrition:2] Vitamin B2 (riboflavin), [nutrition:1] Vitamin C, Iron, Magnesium, Phosphorus
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