Oven Roasted Sweet Potato Circles

They’re so basic, so easy, and the perfect nutritious and delicious side to have on hand.  This is a Thanksgiving classic at our house!

Ingredients:

Sweet Potatoes

Extra Virgin Olive Oil

Sea Salt

Black Pepper

Directions:

Peel and chop the sweet potatoes into medium-thin slices | You can leave the peel on if you prefer!

Toss with extra virgin olive oil | I do this in a ziplock bag – 1 tablespoon per potato

Bake at 425° for 45-50 minutes | Or until they’re crispy on the outside and soft on the inside – flipping at the halfway point

You can include your sea salt and black pepper either before or after baking

Enjoy!

Sunflower Pumpkin Spice Oats

It’s the perfect breakfast on chilly autumn mornings! They’re creamy, vegan, and gluten free. They’re also nutrient dense with lots of Iron, Vitamin A, and Vitamin E.

Ingredients:

1/2 Cup Quick Oats with Water

1/4 Cup Canned Pumpkin Purée

Dashes of Saigon Cinnamon, Allspice, and Nutmeg to taste

Sweetener of Choice (like maple syrup)

2 Tbsp Sunbutter

Directions:

Cook up the oats with water

Stir in the pumpkin, then spices, then sweetener, then Sunbutter

Enjoy!

No Bake Manuka Energy Balls

Are you in need of a nutritious and delicious snack for the whole family?! I’ve got you covered. These NO BAKE MANUKA ENERGY BALLS are the perfect grab-and-go breakfast, school lunch treat, or after school snack. Plus they’re all-around allergy friendly!

Ingredients:

1 Cup Sunbutter

1/3 Cup Manuka Honey

2 Tsps Vanilla Extract

1 Cup Old Fashioned Rolled Oats

1/4 Cup Salted Pumpkin Seeds

1/3 Cup Hemp Hearts

(I used the varieties linked!)

Directions:

Stir together the sunflower butter, manuka honey, and vanilla extract in a large bowl.

Stir in all of your remaining dry ingredients.

Roll into balls and enjoy!

(Leftovers can be stored in the fridge.)

Ratatouille-Italiana

Ratatouille Italiana

An Italian twist on the French classic, this dish is extremely versatile. It can be enjoyed on its own, over pasta, as a side, however you like! Plus it’s vegan, dairy free, and gluten free.

We personally loved it over pasta with sausage.

Ingredients:

1 white onion

4 cloves garlic

3 tablespoons extra virgin olive oil

2 eggplants

3 medium zucchini

1 jar Mezzetta Artisan Ingredients Italian Plum Tomato Marinara

1/2 cup chopped fresh parsley

cayenne pepper

black pepper

sea salt

Directions:

Dice the onion

Finally chop the garlic or use a garlic press

Peel & chop the eggplant into small cubes

Chop the zucchini into small cubes

Add the onion, garlic, and first 2 tablespoons of olive oil into a pan and sauté over medium heat until the onions are translucent

Add in the eggplant and the third tablespoon of olive oil, then continue cooking until eggplant is soft

Add in the zucchini

Once the zucchini is thoroughly cooked as well, turn down your heat to low and stir in the marinara

Stir in the parsley as well as small dashes of cayenne pepper and black pepper, plus a pinch of sea salt to taste

Enjoy!

Chocolate-Chip-Nicecream

The Easiest Chocolate Chip Nicecream

Looking for the easiest way to whip up a satisfying non-dairy frozen dessert? I’ve got you covered. (Although let’s be honest, I’ve eaten this for breakfast too!)

Ingredients:

2 frozen/sliced medium-sized bananas

3 tablespoons chocolate chips (For this recipe I love the Enjoy Life Semi-Sweet Mini chips)

Directions:

Add your frozen banana slices into a food processor and blend until smooth and creamy

Either pour your chips on top once in the bowl (what I do), or stir in to your liking

Enjoy!

Carob Frozen Yogurt

Made with 5 ingredients!

On weekends like this past one, where temperatures were over 100 degrees, you need an abundance of cold treats on hand.  I’m a huge frozen yogurt fan, but usually not a fan of the options available at my local stores.  They often contain a lot of gums which are difficult for someone with a sensitive digestion system.  The solution: 5 Ingredient Carob Frozen Yogurt!  

There is no ice cream maker required.  The prep only takes about 5 minutes!

Recipe makes about 2 servings

Ingredients: 

2 cups nonfat plain greek yogurt 

1/4 cup roasted carob powder (I use Australian Carob Company)

1/3 cup coconut sugar

around 3/4 of a small avocado

2 tsp vanilla extract

Directions:

Blend up all of your ingredients in a food processor until smooth

Transfer the mixture to a freezer-safe pan (around 9×9) and spread evenly

Cover with plastic wrap

Freeze for 1 hour

Remove from the freezer and evenly stir with a fork

Repeat for 3 additional hours

Let freeze for an additional couple of hours for a more solid consistency

Enjoy!

Nut-Free Pesto

If you have nut allergies like me, you’ll know how difficult it can be to find a pesto that is nut-free. This homemade Nut-Free Pesto is so delicious that nobody will miss the pine nuts!


I personally recommend serving this pesto over your pasta of choice, with the addition of your favorite traditional, chicken, or vegetarian sausages. (We personally love this mushroom chicken sausage!) You can also add in some sautéed or roasted vegetables such as mushrooms, broccoli, or zucchini.


Vegan? No problem! Simply substitute the parmesan with a vegan alternative!

Other uses for pesto?

  • Add it to homemade pizzas
  • Drizzle it over eggs and toast
  • Spread a layer of it onto lunchtime sandwiches
  • Combine it with salad dressing
  • Toss roasted veggies in it
  • Drizzle it over baked potatoes
  • Make homemade bruschetta with pesto and mozzarella
  • Add it to lasagna
  • Make pesto salmon

Ingredients:

  • 3 Cups Fresh Basil Leaves, packed
  • 3 Large or 4 Small Cloves Garlic
  • 1 Cup Extra Virgin Olive Oil
  • 3/4 Cup Finely Grated Parmesan Cheese
  • Sea Salt and Black Pepper, to taste

Directions:

Wash, dry, and de-stem the basil leaves

Peel the garlic cloves

Blend the basil leaves and garlic cloves in a food processor, then add in the olive oil and blend again until thoroughly mixed

Once smooth, pour the mixture into a bowl and stir in the parmesan

Add sea salt and black pepper to taste

Enjoy!

[Leftover pesto can be stored in an airtight container in the refrigerator. Just give it a stir to remix the oil!]


Want more easy pasta dinners? Try my Egg & Sausage Carbonara or Roasted Brussels Sprout Pasta!

Soy Story

Soy Story_2

You may or may not have noticed that none of my recipes include soy.  What’s the soy story? 


This post contains affiliate links from which I may earn a commission if you make a purchase. Read more here!


I am actually allergic to soy!  Food allergies have been a big part of my life ever since I was a kid.  The weekly allergy shots at the doctor’s office, emergency trips to the hospital, rashes, hives, you name it.  I have a wide variety of reactions depending on the allergen, but with soy it’s nausea and vomiting. 

While very small amounts are unlikely to bother me too badly (compared to, say, a big block of tofu), it’s safest just to avoid it completely.  Some of my childhood allergies have actually lessened in severity over time, and I do always hope that one day that will happen with soy too.  There’s still so much we don’t understand about allergies!

If you also have a soy allergy and are sad to have to skip the soy sauce in cooking, I highly recommend trying out Coconut Aminos.  It’s a fantastic substitute in recipes that call for soy sauce.  When I’ve personally made the substitution nobody is ever able to tell the difference!

Soy is found in so many foods, from chocolate bars to sandwich breads to baked goods.  My number one tip is simply to be in the practice of checking labels.  Luckily, when it comes to creations in the kitchen, there’re always great alternatives out there!

Whole Wheat 2-Banana Muffins

You only need 2 bananas!

I don’t know about you, but whenever I’m in need of a good banana recipe, it’s when I’ve gotten down to those last couple of brown and spotty bananas. I rarely have a whole large bunch on hand as I’ve usually eaten the first few already. Voilà! This Whole Wheat 2-Banana Muffins recipe makes between 6-8 muffins depending on how large your 2 bananas are.

Servings: 6-8 Muffins

Ingredients:

  • 2 Bananas, just on the verge of being too ripe…starting to get some brown speckles
  • Just Under 1/2 Cup Cane Sugar
  • 1 Cup White Whole Wheat Flour
  • 1 Egg
  • 6 Tablespoons Unsalted Butter, almost melted
  • 3/4 Teaspoon Vanilla Extract
  • A Pinch Of Salt, Around 1/4 Teaspoon
  • 1 Teaspoon Baking Soda

Directions:

Preheat the oven to 350°

Add your muffin liners to the muffin tin

In a large bowl, combine your bananas and the sugar with a fork, then whisk together once combined

Whisk in the egg, melted butter, and vanilla

In a smaller bowl, stir together your dry ingredients: the flour, baking soda, and salt

Add the combined dry ingredients to the wet ingredients and whisk until batter is evenly combined

Add the batter to the lined muffin tin, filling them just below the tops so they have room to expand

Bake for 20-22 minutes, or until a toothpick comes out clean (I always choose to undercook them ever so slightly)

Enjoy!

Notes:

While they’re delicious the day of baking, beyond the first 24 hours I recommend storing these in the fridge.  When ready to eat, pop them in the microwave for 10 or 15 seconds, top with butter if you so desire, and they’re back to their “just out of the oven” soft warm form!

Ingredient recommendations linked!


Want more banana breakfasts? Try my Sourdough Banana French Toast!

Whole Wheat Salted Caramel Pretzel Blondies

Whole Wheat Salted Caramel Pretzel Blondies! I’m all about salted caramel. It’s truly one of the best flavors out there. The secret to these blondies is the caramel syrup. It’s meant as a coffee flavoring syrup, but when poured over the top of these blondies it gets soaked in over 24 hours and makes them perfectly moist!  

Ingredients:

1 & 1/4 cups crushed mini pretzels

1 cup light brown sugar, slightly packed

1/2 cup cane sugar

2 sticks unsalted butter, room temperature 

2 eggs

2 teaspoons vanilla extract

2 & 1/2 cups flour (I use King Arthur Flour White Whole Wheat!)

1 teaspoon baking soda

1 teaspoon sea salt

1/4 cup Joe’s Organic Syrup – Caramel Syrup 

Pinch of sea salt

 Directions:

Pre-heat the oven to 350°. Grease a 9×13 pan with butter or your preferred ingredient

Take your mini pretzels, add them to a sealed ziplock bag and crush them. I use the bottom of a can on an angle! The pieces should be very small. Set aside

In a large bowl beat the butter and sugars on a low setting until combined. Add in the eggs and vanilla extract

In a small bowl stir together the flour, baking soda and salt with a fork or whisk

Add the dry ingredients into the wet ingredients using the lowest beating setting

Stir in the broken pretzels with a spoon

Spread the batter into the greased pan and bake for around 23 minutes OR until the edges are just turning golden. I usually keep mine on the undercooked side

Let fully cool

Slowly pour the caramel syrup evenly over the blondies. Sprinkle a TINY pinch of sea salt over them evenly as well 

Ideally they should sit for about 24 hours until the syrup has completely soaked into the blondies as you don’t want the liquid sitting on top. It’s worth the wait!

Enjoy!