Tag: vegetarian

Apple Cinnamon Granola (No Refined Sugar)

Melissa King 80 Comments

Apple Cinnamon Granola.  For me, cold cereal just doesn’t cut it.  Who has ever had a bowl of cereal that kept them full until lunchtime?  Um, no one!  I am usually starving an hour later!

That is why I love homemade granola.  Homemade granola keeps me full until lunchtime.  Apple and cinnamon go so perfectly well together too.  This apple cinnamon homemade granola is one of my favorite recipes.  Homemade Apple Cinnamon Granola  is great as a snack, over yogurt or as a cereal.

 

Apple Cinnamon Granola

This homemade granola is a great way to start the day and it’s also gluten free.  A yummy breakfast.

Here is a short video of my daughter and me showing you how easy it is to make this recipe.  For more videos, you can subscribe to my You Tube Channel.

 

 

Apple Cinnamon Granola

Apple Cinnamon Granola

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Prep Time 10 min Cook Time 35 min

Ingredients

Instructions

  1. Preheat oven to 350. 
  2. Mix all dry ingredients in one bowl . Mix wet into another. 
  3. Combine wet to dry until well mixed and then place onto a lined baking sheet .
  4. Bake for about 22 minutes.
  5. Pull the trays out, stir everything around, and place back in the oven for another 15-17 minutes or until the granola looks crispy.

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Recipe Notes

I usually eat mine with fresh berries and homemade almond milk .  This granola would also be good sprinkled over some vegan yogurt.  I hope you enjoy it as much as I do.

Tempeh Stir Fry With Soba Noodles

Melissa King 7 Comments

So today I had a bunch of leftover veggies in my fridge.  We are getting a co op basket this weekend so I needed to make more room for it.  So I took everything I had and threw it in a stir fry.  As I said before, stir frys are an easy way to use up some leftovers in the fridge.  Plus, they take only a few minutes to make.

Tempeh Stir Fry With Soba Noodles

Tempeh Stir Fry With Soba Noodles

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Ingredients

  • 1/2 pkg whole wheat soba noodles. (I used the Eden brand)
  • 8-10 mushrooms sliced thin
  • 1pkg tempeh (I used organic flax)
  • 1 carrot sliced thin
  • 1 red pepper sliced thin
  • 2 big bunches of baby spinach
  • 2 tsp garlic powder

For the sauce

  • 1T miso
  • 3T water
  • 3T mirin
  • 2T organic soy sauce (I used SanJ)

Instructions

  1. Whisk all ingredients together
  2. Cook the noodles according to the package instructions and set aside.
  3. Heat a large pan on med with about 2 T sesame oil, garlic powder, tempeh and the mushrooms.
  4. Cook the tempeh and mushrooms for a couple of minutes until they start to soften.
  5. Then add the carrot and pepper.Cook these for another minute and then add the spinach.
  6. Once the spinach starts to wilt, add the sauce and the soba noodles.
  7. Toss this mixture around until everything becomes well incorporated. Plate and serve. Enjoy!

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Chocolate Covered Pumpkin Donuts

Melissa King 88 Comments

Chocolate Covered Pumpkin Donuts.  To quote my husband, “I could eat this entire plate right now.”  Yeah, these are that good!

They are guilt free because they are made with wholesome ingredients. So feel free to have a few.

 

chocolate covered pumpkin donuts

 

Before we embarked on this unprocessed lifestyle, we used to get donuts from Starbucks every Saturday morning.  I think my daughter and husband have missed them the most.

So this was my way of trying to offer them a healthier option.  These are baked and made with whole grains and no processed sugars.

 

I think this picture says it all, doesn’t it?  She could not shovel them in her mouth fast enough. Haha.

Looking for more pumpkin recipes?

Chocolate Covered Pumpkin Donuts

Chocolate Covered Pumpkin Donuts

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Prep Time 20 min Cook Time 15 min

Ingredients

    For the donut

    For the chocolate coating

    • 2 cups chocolate chips
    • 3-4 T milk (I used unsweetened almond milk)

    Instructions

    1. Preheat oven to 350. 
    2. Grease a mini muffin tray . 
    3. In one bowl mix the flour, baking powder, salt, and spices. 
    4. In another bowl mix pumpkin, maple syrup, applesauce, egg, milk and vanilla until smooth. 
    5. Add dry to wet and mix just until combined. 
    6. Spoon mixture into the mini muffin tins and bake for about 11 minutes or until a toothpick comes out clean. 
    7. After the mini muffins have cooled start the chocolate coating.
    8. Using a double boiler, melt the chocolate chips and the milk until you get a smooth chocolate sauce.
    9. Roll the donuts into the chocolate sauce until it is covered. 
    10. Then place each covered donut onto a baking sheet or plate and put in the freezer for at least 10-15 min. 
    11. Store them in the fridge on a plate or baking sheet.

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    Thinking of Takeout? Try This Pizza!

    Melissa King 7 Comments

    I know that life moves fast and a lot of time you don’t have the time to whip up an elaborate dinner.  Instead of ordering a pizza, try making your own flat bread one.  It’s super easy.

    When I was in high school, I worked at a pizza restaurant.  They used to let us make a small pizza to take home after our shift.  We used to get creative with the toppings.  I think I made a steak and cheese pizza once.  On slow nights we used to make fried dough.  It was fun and yummy.  Probably not too healthy though. 🙂  Now, every time I smell takeout, it reminds me of that time.

    Quick Flat Bread Pizza

    Thinking of Takeout? Try This Pizza!

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    Prep Time 10 min Cook Time 17 min

    Ingredients

      For the pizza

      • Whole grain flat bread
      • 10-12 cherry tomatoes
      • 1/2 cup mushrooms
      • 1 bunch baby spinach
      • 1/4 cup daiya cheese

      Pesto Sauce

      • 1 cup fresh basil
      • 1 cup fresh parsley
      • 1/2 cup almonds (I use almonds because pine nuts are so expensive)
      • 3-4 garlic cloves rough chopped
      • 2 T nutritional yeast
      • 1/4 cup olive oil

      Instructions

        Pesto Sauce:

        1. Grind the almonds up a bit in the food processor first.
        2. Then add the basil, parsley, nutritional yeast and garlic.
        3. As you process those, drizzle in the oil until everything is well mixed.

        For the pizza

        1. Preheat oven to 350.
        2. Take the whole grain flat bread and brush it with oil and bake it for about 7 minutes.
        3. Pull the flat bread out and spread on the pesto sauce, add the mushrooms, spinach and tomato and cheese and bake for another 10 minutes or until the flat bread looks crispy.
        4. Cut up and enjoy!

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        Healthy Pumpkin Chocolate Chip Muffins

        Melissa King 177 Comments

        Here is yet another pumpkin recipe  I just love muffins, so it was only fitting I would make healthy pumpkin chocolate chip muffins.  They make me feel like I am eating cake for breakfast. 🙂   Growing up in Boston, we had a Dunkin Donuts on every corner.

        One of the things I loved there was the pumpkin chocolate chip muffins.  Then one day I looked up the nutrition facts. They have 600 calories and 26 grams of fat.  Ouch!

        Healthy Pumpkin Chocolate Chip Muffins

        Meadow and I ate one as soon as they came out of the oven.  Yum! Do you have a Dunkin Donuts nearby?  We only have a handful here in Texas.

        If you are a visual person, I filmed this short video on how to make these. For more videos, you can subscribe to my You Tube Channel.

        Healthy Pumpkin Chocolate Chip Muffins

        Healthy Pumpkin Chocolate Chip Muffins!

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        Prep Time 10 min Cook Time 15 min

        Ingredients

        Instructions

        1. Preheat oven to 350. 
        2. Mix wet in one bowl.
        3. Mix dry in another.
        4. Add wet to dry and mix until combined.  
        5. Spoon into muffin tins. 
        6. Bake for around 12-15 minutes or until toothpick comes out clean.

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        Pumpkin Muffins

        Peanut Butter Banana Breakfast Cookies

        Melissa King 96 Comments

        I have 5 words for you.  Peanut Butter banana Breakfast Cookies.  Cookies for breakfast?  Yes please! My girls love when they can eat cookies for breakfast.  These healthy breakfast cookies are a favorite around here.

        Peanut Butter Banana Breakfast Cookies

        These cookies are healthy and filled with protein and fiber to keep you full for quite a while.  These are great for on the go kids too.  What kid wouldn’t get excited to eat cookies for breakfast?  Meadow ate at least five when they came out of the oven.  She is a ninja when it comes to snatching cookies off the baking sheet.

        Peanut Butter Banana Breakfast Cookies

        Peanut Butter Banana Breakfast Cookies

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        Prep Time 10 min Cook Time 15 min Serves 18 Cookies     adjust servings

        Ingredients

        • 1 cup spelt flour (for a gluten free version, use gluten free all purpose)
        • 1 1/2 cups rolled oats
        • 1 ripe banana smashed
        • 1/3 cup peanut butter (If you have a peanut allergy, you can sub sunflower butter. I have a recipe here )
        • 1/4 cup pure maple syrup
        • 1/4 cup unsweetened applesauce
        • 1 tsp cinnamon
        • 2-4 T almond milk
        • 1/2 tsp salt
        • 1/2 tsp baking powder
        • 1/4 tsp baking soda

        Instructions

        1. Preheat oven to 350.
        2. Mix all the dry ingredients in one bowl .
        3. Mix the wet in another. ( If you store your peanut butter in the fridge like I do, you may have to heat it in a saucepan for a minute to soften it. )
        4. Combine wet and dry and stir just until they are well incorporated. The dough will be very sticky.
        5. Spoon onto a lined or greased baking sheets and bake for 12-17 minutes.

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        Recipe Notes

        I bake a big batch of these and store some in my freezer for busy mornings. Enjoy!