Tag: vegetarian

Healthy Gingerbread Donuts

Melissa King 22 Comments

So the holiday season is officially here.  Let’s bring on the food!

These donuts are full of flavor, with none of the bad stuff.  My kids and husband could not stop eating them.

I know it is going to be a good recipe when Meadow is willing to lick the beater.  She insisted on wearing her Thanksgiving hat she made at school.  Even Olive had a taste.  I wasn’t able to get a picture of that, but here she is eating a cucumber.

Healthy Gingerbread Donuts

Healthy Gingerbread Donuts

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Prep Time 10 min Cook Time 15 min

Ingredients

  • 2 1/4 cup spelt flour
  • 1 cup applesauce (unsweetened)
  • 1/3 cup coconut palm sugar
  • 1/4 cup molasses
  • 1/4 cup light oil (I used organic safflower)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 egg (I used a flax egg)
  • 1 tsp cinnamon
  • 1/2 T ginger
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves

Instructions

  1. Preheat oven to 350.
  2. Mix all the dry ingredients in one bowl.
  3. Mix wet into another.
  4. Add wet to dry slowly. Be careful not to over-mix.
  5. Spoon batter into greased donut pans.
  6. Bake for 15 minutes or until toothpick comes out clean.
  7. Place on a wire rack to cool.

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Recipe Notes

For another yummy gingerbread recipe, click here or here .

Enjoy!

Mean Green Smoothie

Melissa King 20 Comments

My three year old daughter, Meadow, will not try spinach or kale.  That is….until I wrapped them up in a nice smoothie like presentation!

It’s only a little white lie that I told her we were having ice cream for breakfast, right?  It’s like the breakfast cookies or the donuts.  You just wrap the healthy food in a nice little kid friendly package and they cannot resist it.  In fact, she was so anxious to eat it, that she could barely contain herself as I was trying to snap some photos.

Mean Green Smoothie

Mean Green Smoothie

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Prep Time 5 min

Ingredients

  • 2 cups kale stalks removed
  • 1 cup spinach
  • 1 cup frozen blueberries and raspberries
  • 1 1/4 cup almond milk
  • 1 frozen banana
  • 1 pkg raw vegan non gmo organic protein powder

Instructions

  1. Throw everything in the blender and blend until smooth.

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Recipe Notes

This is a perfect breakfast to make for kids on the go.  In fact, you can wash and dry the veggies the night before so all you have to do is throw all the ingredients in.  Super easy!

Pumpkin Spice Breakfast Cookies

Melissa King 124 Comments

I have some pumpkin spice breakfast cookies for you! Cookies are great any time of the day, but it’s awesome when you can eat cookies for breakfast!

No need to feel like you are cheating with these healthy pumpkin breakfast cookies.  They are healthy!

 

pumpkin spice breakfast cookies

 

I created this dish because I had some leftover pumpkin from my chocolate covered pumpkin donuts.  Breakfast cookies are great for the mornings when you are too busy to make breakfast.

They travel well too, so pack them with the kids for a breakfast on the go.  These pumpkin spice breakfast cookies also freeze well so feel free to make a big batch and freeze some.  That is what I do.  So here you go.

 

pumpkin spice breakfast cookies

 

Want to make this recipe?  Watch the video below! For more videos, you can subscribe to my You Tube Channel.

 

Looking for more healthy pumpkin recipes?

Pumpkin Spice Breakfast Cookies

Pumpkin Spice Breakfast Cookies

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Prep Time 10 min Cook Time 15 min

Ingredients

Instructions

  1. Preheat oven to 350. 
  2. Mix all the dry ingredients in a large bowl . 
  3. Mix all the wet ingredients into a medium bowl .
  4. Whisk the wet until well mixed and add wet to dry, being careful not to over mix.  
  5. Spoon onto a lined or greased baking sheet .
  6. Bake for about 15-18 minutes.

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Pumpkin Spice Breakfast Cookies

Pumpkin Spiced Donuts

Melissa King 32 Comments

You knew these pumpkin spiced donuts had to be coming.  I am so in love with my donut pans!  Boy, I can tell life has changed for me when I am getting excited about baking pans!  I just had to share these pumpkin spiced donuts with you!

pumpkin 1 copy

Having the ability to make healthy donuts is huge when you have kids.  My daughter has no idea they are healthy, but since they are in donut form, she will gladly eat them.   Even my 18 month old ate these and she is mostly tube fed still.  This recipe is very similar to my Pumpkin Chocolate Chip Muffins.

I am thinking gingerbread donuts next… 🙂

Pumpkin Spiced Donuts

Pumpkin Spiced Donuts!

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Prep Time 10 min Cook Time 12 min Serves 12 muffins     adjust servings

Ingredients

Instructions

  1. Preheat oven to 350. 
  2. In a large bowl,  mix all the dry ingredients. 
  3. In another bowl, mix the wet. 
  4. Add wet to dry. 
  5. Spoon batter into greased donut pans. 
  6. Bake for around 10-12 minutes or until a toothpick comes out clean.

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Recipe Notes

I got 12 donuts and also 3 regular sized muffins out of this batch. They are super good when they are fresh out of the oven. Enjoy!

Healthy White Bean Pesto Dip

Melissa King 34 Comments

Healthy White Bean Pesto Dip.  When I go to a party, I am all about the veggie platter. And what’s the best part of the veggie platter?  The dip of course! After all, hummus is life!

This healthy white bean pesto recipe is to die for. Perfect for any veggie platter.  You can also serve it with chips.

The creaminess of the white beans mixed with the basil and garlic really make the dish.  If you’ve never tried a white bean pesto recipe before, this is a must try.

 

healthy white bean pesto dip

 

While most dips are loaded with fat, the good news is, this white bean pesto dip isn’t and it tastes just as good!  The secret ingredient… the white beans.  It gives this dip that creamy texture.

Healthy White Bean Pesto Dip

Healthy White Bean Pesto Dip

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Prep Time 10 min Serves 2 cups     adjust servings

Ingredients

  • 2 cups white beans (We use dried beans and soak them overnight and then boil them in the morning until they are soft. About 20 minutes.)
  • 10 leaves of basil
  • 3 cloves of garlic
  • 1 T nutritional yeast
  • 1/4 cup olive oil
  • 1 T dried parsley
  • 1/2 T dried mint
  • 4-5 T water

Instructions

  1. Throw everything in the food processor and blend until smooth. That’s it. Easy huh?

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Recipe Notes

You can use this recipe as a dip, or as a sandwich spread. Today I spread some of it on whole wheat lavash bread with some cucumbers and red peppers. It was yummy! It would also make a good pasta pesto sauce too. I hope you enjoy it.