I love this! However, I would love to know the conversion for agave nectar back to sugar? I prefer the organic turbinado sugar from Costco – I find it less processed than the nectar and it’s easier for me to keep in the house. Love all of the other changes though – and we love coconut oil! Costco has that now, too!
- 1/2 cup agave nectar can use honey if not vegan
- 1/3 cup Dutch-process cocoa powder
- 1/4 cup unsweetened almond milk
- 1/4 cup coconut oil
- 1/4 cup almond butter
- 2 cups gluten-free oats
- 1/3 cup shredded coconut
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
In a medium saucepan, mix together agave and cocoa powder. Heat over medium heat until combined. Stir in almond milk and coconut oil and bring to a boil. Continue stirring and boil for one minute.
Remove pan from heat and stir in almond butter, oats, coconut, vanilla extract, and salt.
Using a spoon or cookie scoop, drop cookies onto wax paper. Let the cookies set up for about 20 minutes in the refrigerator before serving. Store the cookies in an air-tight container in refrigerator for up to one week.
- Note-You can use honey instead of the agave if you don’t need to make vegan cookies. You can also use regular rolled oats if you don’t need the cookies to be gluten-free. You can also replace the almond milk with your favorite milk. And you can also swap peanut butter for the almond butter. These cookies are very adaptable! Enjoy!
I love no-bake cookies — in fact, I just posted my own yesterday afternoon! I love that yours are not only gluten-free, but vegan. They sound great!
OMG!!! Just made this tonight with roasted broccoli, cauliflower, and sweet potatoes…and it was SPECTACULAR!! So tasty and a nice twist on grilled chicken.
Thank you for sharing, this is definitely part of our rotation now 🙂
- 3 chicken breasts
- 1 teaspoon of garlic powder
- 1 teaspoon of ground cumin
- 1/2 teaspoon of ground coriander
- 1/2 teaspoon of smoked paprika
- 1/2 teaspoon of sea salt
- 1/4 teaspoon of ground black pepper
- 2 tablespoon of olive oil
- Preheat grill to medium high heat.
- In a small bowl, mix garlic powder, cumin, coriander, smoked paprika, sea salt, pepper, and olive oil. Mix until combined.
- Rub mixture over both sides of the chicken.
- Place chicken on grill and grill each side for 4-6 minutes depending on thickness. You just want to make sure there is no pink in the middle.
These are the prettiest chicken breasts ever! I love how packed they are with spices, I know my husband would love this!
Food recipes from www.joyfulhealthyeats.com
Wow! I made these for breakfast for my daughter’s vegan friend, and we all (non-vegans) ate them up. I used a chia seed egg (following your recipe, Dana–thanks!) and all-purpose flour for the almond meal and gluten-free flour, because that’s what I had on hand, and it took about 20 minutes to bake to perfection. I’ll definitely make these again! Thank you!
- 1 1/2 batches flax eggs
- 1/4 cup olive oil
- 1/3 cup mashed very ripe banana
- 1/4 cup agave nectar or maple syrup (or honey if not vegan)
- 1/2 cup unsweetened applesauce (or finely grated apple)
- 1/2 cup brown sugar (or sub muscavado)
- 1/2 tsp sea salt
- 1 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 cup plain almond milk (unsweetened)
- 1 heaping cup (packed) grated carrot
- 2/3 cup gluten-free rolled oats
- 1/2 cup almond meal
- 1 heaping cup gluten-free flour blend
- 1/4 cup raw walnuts (chopped // for topping)
Prepare flax eggs in a large mixing bowl and preheat oven to 375 degrees F (190 C).
Prepare muffin tin with liners or lightly grease them.
To flax eggs, add mashed banana, agave or maple syrup, olive oil and whisk to combine.
Next add applesauce, brown sugar, baking soda, salt, cinnamon, and whisk to combine.
Add almond milk and stir.
Add grated carrot and stir.
Add oats, almond meal, and gluten-free flour blend and stir.
Divide evenly among 12 muffin tins, filling them all the way up to the top, and top with crushed walnuts (optional).
Bake for 32-36 minutes, or until deep golden brown and a toothpick inserted into the center comes out clean. When you press on the top it shouldn’t feel too spongey, so don’t be afraid of over baking! The GF blend just takes longer to bake.
Remove from oven and let set in the pan for 15 minutes. Then flip on their sides still in the pan to let cool completely.
If you try to unwrap them too quickly, they have a tendency to stick to the wrappers.
Once cooled, store in a covered container or bag at room temp to keep fresh. Freeze after that to keep fresh.
*Use 1 ½ Tbsp (10 g) flaxseed meal + 4 Tbsp (60 ml) water to make 1 1/2 flax eggs.
*You can sub 1 sweet apple in place of 1/2 cup applesauce.
*If baking in a loaf pan or cake pan (8×8), bake for 45 minutes – 1 hour and check every 5 minutes thereafter for doneness.
Made this tonight! Good for a first go at it! I will probably add another egg, also more soy, a hint more sesame oil. I used frozen riced cauliflower, so I think it may have been a larger amount than a medium head of cauliflower. I’m excited to eat dinner tonight! Thank you!
- 1 medium head cauliflower
- 1 large egg
- 2 Tablespoons cooking oil (olive oil, grape seed oil, canola oil – whatever your preference)
- 1/2 medium onion , chopped
- 2 cloves garlic , minced
- 1/2 cup diced frozen carrots
- 1/2 cup frozen peas
- 2 Tablespoons soy sauce *for gluten-free use tamari
- 1/2 teaspoon sesame oil
- fresh cracked black pepper to taste
- 2 green onions , diced
- optional: kosher salt
- more optional vegetables: celery , broccoli, corn, spinach
Mince cauliflower into very small crumbled pieces, resembling the size of rice or larger because the cauliflower will shrink as it cooks. You can use a food processor to get this texture, but be careful to not process the cauliflower too much or it will become mushy. We prefer to hand mince everything to get the small texture, so it still remains firm when cooked.
Heat large skillet on medium high heat. Add cooking oil, then add onion and garlic. Cook until soft and translucent.
Add cauliflower and sauté until tender, but not mushy soft. Add the peas and carrots and stir until combined.
Add the beaten egg, soy sauce, sesame oil and black pepper. Stir until the egg coats all of the cauliflower and becomes cooked.
If needed, add additional kosher salt to taste. Add green onions and stir until everything is combined.
Yaaaaaay congratulations on baby’s first tooth! So exciting! I bet he’s growing so quickly! I’m loving this new take on your classic meal – the second I saw it pop up in my feed, I knew it was a classic Primavera Kithen Especiale 😉 I could eat this every single day!
- 1 tablespoon olive oil
- 1 lb organic extra-lean ground beef
- 1 garlic clove — minced
- ½ cup onions
- ½ cup red bell pepper
- 2 ½ cup sweet potato — diced (cut very small)
- ¼ cup beef broth or water
- 1 medium zucchini — quartered
- 1 teaspoon yellow mustard
- 1/3 cup tomato passata — tomato sauce works too
- ½ teaspoon of oregano
- 1/8 teaspoon crushed red pepper — optional
- Salt and freshly ground black pepper to taste
- Fresh parsley — chopped
FOR THE MEAL PREP
In an iron cast skillet, heat olive oil over medium-high heat.
Add ground beef and garlic. Use a wooden spoon to break up the ground beef while it cooks. Stir occasionally and cook for about 7 minutes. Set aside.
Add onions, red bell pepper to the same skillet, and cook for 3-4 minutes or until the onions are soft. If it is necessary, add a little bit of olive oil to help sauté the veggies.
Add sweet potato and beef broth. Cook for 5-6 minutes. Put a lid on the skillet. The steam will help to cook faster the sweet potato. Stir occasionally.
Add the zucchini and cook for 3 minutes.
Add the ground beef to skillet again and mix everything together.
Add the Dijon, tomato passata, oregano, crushed red pepper, salt, and pepper to taste. Cook for 1-2 minutes more.
Garnish with fresh parsley.
Place an even amount of cauliflower rice into 5 different plastic/glass containers.
Divide this ground beef zucchini sweet potato recipe into 4-5 portions.
Cover with the lid and place in the fridge for up 5 days.
Heat in the microwave for about 2 mins.
Nat, do you believe I’ve never made a zucchini bread before??? And it is sad to say that I’ve never eaten a zucchini bread before. You’ve inspired to try this recipe soon 😉 Your recipe looks AMAZING, friend!! It is great that you used half the amount of sugar, half whole wheat flour and greek yogurt. It should be very delicious!!
- 1 cup white, unbleached all purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1–1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 medium zucchini, about 1 pound, will be about 2 cups once shredded
- 1/2 cup white granulated sugar
- 1/4 cup honey
- 1/2 cup plain, non fat greek yogurt
- 2 large eggs
- 6 tablespoons coconut oil, melted and cooled
- Preheat oven to 325 degrees, with the oven rack in the middle position. Line 9 x 5 inch loaf pan with 2 sheets parchment paper, 1 running the length and 1 running the width, both cut to fit. This will make it extremely easy to lift the zucchini bread out of the pan. I use binder clips to clamp down the parchment paper so it stays in place.
- In a large mixing bowl, combine the flours, baking soda, baking powder, cinnamon and salt. Whisk to combine.
- Shred the zucchini using the coarse holes on a box grater, both peel and flesh. Place the shredded zucchini in a clean dish towel (or strong paper towels), and squeeze out any extra moisture. Set aside.
- In a medium mixing bowl, combine the shredded zucchini, white sugar, honey, greek yogurt, eggs, and coconut oil. Stir to combine.
- Transfer the shredded zucchini and wet ingredients into the flour mixture. Fold until combined.
- Transfer the batter to the parchment lined loaf pan. Bake for 60-70 minutes, or until a wooden inserted in the center comes out with a few crumbs attached. Cool in the pan for 10 minutes, then lift it out of the pan using the parchment paper and cool on a wire rack for another 10 minutes. Slice and serve.
- Wrap bread in plastic wrap and store at room temperature for 3 days.
Food recipes from www.tasteslovely.com
Tried this recipe tonight for the first time and it was awesome! So quick and also moist and delicious! Didn’t want to heat up the house by turning on the oven and now I’ll always make salmon in the air fryer to save time and enjoy the benefits!
- 2 wild caught salmon fillets with comparable thickness, mine were 1-1/12-inches thick
- 2 tsps teaspoons avocado oil or olive oil
- 2 tsps paprika
- generously seasoned with salt and coarse black pepper
- lemon wedges
Remove any bones from your salmon if necessary and let fish sit on the counter for an hour. Rub each fillet with olive oil and season with paprika, salt and pepper.
Place fillets in the basket of the air fryer. Set air fryer at 390 degrees for 7 minutes for 1-1/2-inch fillets.
When timer goes off, open basket and check fillets with a fork to make sure they are done to your desired doneness.
Notes: One of the beauties of the air fryer is that it’s so easy to pop something back in for a minute if you want it cooked longer. You can also open it while it’s cooking to make sure it’s not overdone. I always set my timer for a little less so I can check on how things are coming along so I don’t overcook an item. Things cook so fast sometimes a minute more is all it needs.
Times for cooking will vary for salmon based on the temperature of the fish and the size of your fillets. Always set your air fryer for a little less time than you think until you become more used to the timing of your appliance.
For me it can be trick using berries or fruit in cookies, other than dried fruits like raisins. The water in the fruit can water down the dough and make the cookies spread in my experience but you totally nailed these and they’re perfect!
Makes about 40
- 2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cup superfine sugar (granulated works fine)
- 1 1/4 cups Greek yogurt
- 1 egg, lightly beaten
- 1 lemon, zested
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1 1/4 cup fresh blueberries
- 1/2 cup Swedish pearl sugar
- Preheat oven to 375°F.
- In a large mixing bowl combine flour, baking powder, baking soda, and salt. Whisk together and set aside.
- In another mixing bowl whisk together sugar, yogurt, egg, lemon zest and juice, and vanilla until fully combined. Add the flour mixture to the yogurt mixture and stir until little to no lumps remain. Gently fold in the blueberries.
- Grease two baking sheets with cooking spray and drop 2 tablespoon sized dollops of batter about 1 inch apart. Sprinkle the tops of each cookie with a small amount of pearl sugar.
- Bake for about 12 minutes or until the edges barely begin to brown. Carefully transfer cookies onto a cooling rack and allow to slightly cool before serving.
- Cookies can be stored in an airtight container for 2-3 days and are best if refreshed in a warmed oven for about 7 minutes before serving.
Mmm..so many delicious flavors in this!! It looks so hearty & filling!
One-Pot Hearty Vegetable Soup – Easy to make, healthy and completely delicious! This vegetable beef soup is packed full of veggies and is Whole30 approved, gluten-free and paleo.
VEGETABLE SOUP VARIATIONS
- If you’d like to make this a true vegetable soup, feel free to omit the hamburger. However, I like to add it in to make it a little more filling.
- Try mixing in other vegetables such as cauliflower, zucchini or squash.
- Use sweet potatoes instead of red potatoes.
- Use lean turkey or hamburger for less fat.
- Top with fresh herbs for more flavor. My favorite is basil, but oregano and parsley work great too.
- 1 teaspoon olive oil
- 1/2 cup chopped onion
- 1 teaspoon minced garlic
- 1 pound lean ground beef or turkey
- 2-3 small potatoes or sweet potatoes , peeled and diced (can also substitute with cauliflower)
- 1 cup chopped celery
- 1 cup chopped carrots
- 14.5 ounces rotel , or diced tomatoes and green chiles
- 15 ounces tomato sauce
- 1 cup water
- 1-2 Tablespoons balsamic vinegar
- 1-2 teaspoons chili powder , more or less to taste
- 1/2 teaspoon kosher salt , more to taste
- 1/2 teaspoon ground black pepper , more to taste
OPTIONAL: FRESH BASIL AND SLICED AVOCADO FOR TOPPING
Heat the oil in a large pot over medium heat. Add the chopped onions and cook for 2 minutes. Stir in the garlic and cook for an additional 1 minute. Next stir in the ground beef and cook until browned. Drain any remaining fat.
Stir in potatoes, celery and carrots, rotel, tomato sauce and water. Bring to a light simmer and then stir in the balsamic vinegar, chili powder, salt and pepper.
Reduce the heat to low and let simmer for about 30-45 minutes (or until the potatoes and carrots are fork tender), stirring occasionally.
Top with fresh basil and sliced avocado if desired.