2/23/15

Egg-free, Oil-free Healthy Hamentashen


1/2 cup sugar
1 tsp vanilla
6 T milk
1/2 cup cashew butter
1 cup flour
1/2 cup almond flour
1/2 tsp baking powder
1/2 tsp salt
3/4 tsp baking soda
chocolate chunks or chips

  • Mix sugar, vanilla, milk, and cashew butter until smooth
  • Add dry ingredients and mix until well-combined
  • Refrigerate dough for about an hour
  • Form round balls (about 24) and place on lightly greased cookie sheet
  • Flatten balls into circles
  • Place  few chocolate chunks/chips in the center of each circle 
  • Fold up the edges to form triangles
  • Bake in preheated oven at 325 for 15 minutes
  • Allow hamentashen to cool off for a few minutes before removing from pan


Flourless Oil-free, Egg-free Chocolate Chip Cookies


3 cups rolled oats
6 T brown sugar
1 tsp baking soda
1/2 tsp salt
1/2 cup choc chips
3 T regular sugar
2 T cashew butter
2 T cup applesauce
1/4 cup non-dairy milk

  • Place oats, brown sugar, baking soda, and salt in blender or food processor and blend until combined
  • Mix sugar, cashew butter, and applesauce until smooth
  • Add oat mixture, milk and chocolate chips and mix until dough is formed
  • Place balls of dough (about 18) on lightly greased cookie sheet and flatten slightly with your hand
  • Bake in preheated oven at 375 for 8 minutes
  • Allow the cookies to cool off for 5-10 min before removing from pan


2/11/15

Gluten-free Chocolate Walnut Brownie Cookies

3/4 cup sugar
1/3 cup applesauce
1/4 cup nut-butter
1 T ground flaxseeds
1 tsp vanilla
1/2 cup oat flour
1/4 cup gluten free flour or flour of choice
1/3 cup cocoa powder
1/2 tsp baking powder
1/2 tsp salt
1 cup oats
1/2 cup chocolate chips
1/2 cup chopped walnuts

  • Preheat oven to 350
  • Beat together the sugar, applesauce, nut-butter, and flaxseeds until smooth
  • Mix in the vanilla
  • Add the remaining ingredients and mix until well-combined
  • Drop tablespoonfuls of dough onto a cookie sheet lined with parchment paper
  • flatten down the tops a bit
  • Bake for 12-15 minutes
  • Allow to cool off for 5 minutes before removing from pan

Fat Free Cajun Sweet Potato Fries


3-4 large sweet potatoes, cut into fries - with skin on (not too thin)
1 tsp salt
3 tsp garlic powder
3 tsp paprika
3 tsp oregano
1/4 tsp black pepper
1/4 tsp cayenne pepper, or to taste

  • Place sweet potato fries on a cookie sheet lined with parchment paper, or on a large pan sprayed lightly with cooking spray
  • Mix spices together and sprinkle generously over fries, using about half the mixture
  • Bake at 425 for 20 minutes
  • Flip the fries, sprinkle more spice, and bake for an additional 15 minutes
  • If there is leftover spice mixture, it could be mixed with mayo or ketchup for a delicious dipping sauce

2/8/15

Meatless Moroccan Stew

1 onion, chopped
6 cloves garlic, minced
1/4 tsp ground ginger
1/4 tsp ground cinnamon
2 tsp sweet paprika
Dash of cayenne pepper (or more, to taste)
A few pinches of saffron, crushed (optional)
salt and pepper, to taste
1 medium/large eggplant, cubed
2 medium zucchini, chopped
1 14 oz bag shredded cabbage
1 28 oz can/box chopped or crushed tomatoes
1 1/2 cups cooked chickpeas
1/4 cup fresh parsley, chopped
6 cups vegetable broth
1-2 cups water

  • Saute onions and garlic in a bit of vegetable broth, until soft
  • Add spices and heat for another minute
  • Add eggplant and 4 cups of vegetable broth
  • Bring to a boil, lower the heat a bit and boil for 15-20 min
  • Add zucchini, cabbage, tomatoes, chickpeas, and 2 more cups of broth
  • Bring to a boil and add the parsley and 1 cup of water
  • Simmer for 30 more minutes
  • Add more water and salt if needed
  • Serve over angel-hair pasta

1/30/15

Low Fat Coffee Coolatta


1 heaping tsp instant coffee
2 tsp agave
1 T hot water
6-8 ice cubes
1/2 cup chocolate almond milk
1-2 T non-dairy vanilla ice cream (optional)

  • Place coffee, agave, and hot water in blender
  • Add remaining ingredients and blend

Cauliflower Potato Lentil Soup

3 onions
8 cloves garlic, minced
5 carrots, peeled and chopped
2 parsnips, peeled and chopped
4 stalks celery peeled and chopped
3 large potatoes, peeled and diced
1 cup dried red split lentils
1 24 oz bag of cauliflower, defrosted and drained
2 tsp salt
black pepper, to taste
1/2 cup fresh parsley, chopped
2.5 L hot water (10 cups)

  • In a large pot, saute onions and garlic in some vegetable broth.
  • Add in the carrots, parsnip, celery and potatoes and cook for about 3 minutes stirring occasionally.
  • Slowly pour in hot water,one cup at a time. 
  • Add in lentils and stir. 
  • Bring to a boil, and reduce heat to a simmer.
  •  Add in the cauliflower and spices. 
  • Cover and cook for another 15-20 minutes.