RECIPE: AIP Banana Bread Pancakes

I have been trying to make a good AIP pancake now for months. I’m talking since way back in September. And when I say ‘good’ I mean so good that Willow doesn’t even miss the chocolate chips. When I presented this trial to her a couple of weeks ago, she hesitated to take a bite, but when she did, her face lit up. After three pancakes worth, she said, “these are my favorite! Can you keep making them??” YAY!! I finally did it! And the best part was that she didn’t even ask where the chocolate chips were, she just kept eating.

AIP Banana Bread Pancakes
In past trials, I’ve thrown in chocolate chips to make up for the gummy or mushy center…or to cover up the strange aftertaste. Thus defeating the purpose of AIP! After adjusting a few key ingredients, there is no need for masking flavors and I actually prefer these without maple syrup to keep the sweetness level lower…but I totally add a TON of extra cinnamon on top!

Every time we make these, our house smells like freshly baked banana bread for the rest of the day. It’s wonderful!

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AIP Banana Bread Pancakes
AIP BANANA BREAD PANCAKES

{grain-free, dairy-free, soy-free, gluten-free, refined sugar-free, vegan}

Makes 7-8 small pancakes

What you need:

  • 1 cup tigernut flour
  • 1/4 cup tapioca flour
  • 1 Tablespoon coconut sugar (optional)
  • 1/4 teaspoon baking soda*
  • 1/2 teaspoon cream of tartar*
  • 1/2 teaspoon Ceylon cinnamon
  • pinch Himalayan salt
  • 1/2 cup mashed banana
  • 1/2 cup gum-free coconut milk
  • 1 teaspoon apple cider

*The combination of baking soda + cream of tartar is to replicate baking powder. Being on an AIP diet means staying away from commercial baking powders as they tend to contain cornstarch. If you’re not following an AIP diet, use 1 teaspoon of baking powder instead of the baking soda + cream of tartar.

How to:

  1. Start heating your pan over low-medium heat. I tend to keep it at notch 4 with my electric stove.
  2. In a medium bowl, whisk together all of the dry ingredients; breaking apart any clumps of tigernut flour.
  3. Next, stir in the mashed banana and coconut milk. Finally, add in the apple cider vinegar and stir until just combined. This batter will be very thick.
  4. Add about a teaspoon of coconut oil to your hot pan and scoop small amounts of pancake batter into the pan and smooth it out into a circle with the back of a spoon. I personally like to use an ice cream scooper to make pancakes. With this specific recipe, I fill the scoop halfway because I find that they’re easier to flip when smaller.
  5. Allow to cook for 3 minutes, flip, and cook for another 3 minutes. Unlike usual pancakes, these do not bubble up or get super dry edges to indicate when it’s time to flip. Depending on what pan you use, you might have to add more oil.
  6. Enjoy with maple syrup, fresh fruit, and extra cinnamon!

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 AIP Banana Bread Pancakes

Let me know if you give this recipe a try! Either come back and leave me some feedback or tag me on Instagram @be.sol.ful

Thanks for stopping by!

A Cruelty-Free Day of Thanks

Let me start by saying that this post contains ZERO judgment or graphic animal cruelty videos. We are all at different states of awareness and rather than taking an extremist route by showing you heartbreaking clips or breaking down the cruelty (how it’s done), I’m going to share heartwarming stories, videos, and celebrate the brave souls (both human and animal)….AND there will be LOTS of recipe links, so be sure to read to the end.

Thanksgiving is a difficult time for me, as it is for most plant eaters. While the day itself is special, as it reminds me of the wonderful memories growing up with my family and sitting around the table at my grandparents house, the main attraction and kitchen time was based around the turkey. It’s estimated that 46 million turkeys are killed for Thanksgiving alone. FORTY-SIX MILLION. While it’s been 25 years since I’ve eaten meat, I know it still remains a huge part of the holiday. Why a turkey symbolizes a day of thanks is beyond me. I get super emotional this time of year because I DO know the evil process about how they’re raised, treated, and slaughtered to eventually be sold in stores. Have you ever been around a turkey? A living, breathing one? You might be surprised to learn that they’re very affectionate, intelligent beings. I’m including some happy videos of them.

And for those interested, you can also help by donating money to the Farm Sanctuary’s Adopt a Turkey project.

VIDEOS:

 

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I’m not sure if any of you follow Violet’s Veg*n e-comics, if you don’t here is a heartwarming comic she did that I loved reading with Willow:

vegan Christmas story

Big Blue Sky (A Christmas Story)

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R E C I P E S >>>>

I PROMISE you, a holiday without meat is 100% possible and whether you’re hosting, going to a potluck, or if you’re bringing your own food (just for you) to a gathering of mostly omnivores, I’ve got you covered (appetizers, sides, mains, desserts, kid-approved). So let’s dive in! The animals and your body will thank you…

All of the recipes linked here are gluten-free, vegan, and soy-free; a lot of them are oil-free as well. I could have included A LOT more recipes and narrowing them down was really hard!

APPETIZERS:

Creamy Artichoke Spinach Dip (without the junk) >> Plant Powered Kitchen >> This dish has made it’s way to family gatherings a few times and it has ALWAYS been a huge hit. Lick-the-bowl-clean kinda good. And it’s kid-approved! Great with chips, crackers, veggies, or even on pizza or a quesadilla!

Below is an old pic from when we made it and spread it on top of gluten-free flatbread.

 

Dairy Free Spinach Artichoke Dip >> Primally Inspired >> Replace the chicken broth with veggie broth and you’ve got yourself a vegan and AIP dip! We’ve got a lot of ideas running through our heads for appetizers, but I’m thinking this one will make an appearance at Thanksgiving!

 

Vegan Queso Blanco Dip (Mexican White Cheese Dip) >> Veggies Don’t Bite >> One of my very favorite dips/sauces before I had to eliminate nuts. I promise you, dairy loving folks will go crazy over this! We paired it with just about anything and everything – heck, you can even give your mashed potatoes a makeover with this HEAVENLY recipe! Ooooh! Or serve it with some crusty bread!

Photo credit: Sophia @ Veggies Don’t Bite

Vegan queso blanco dip (white Mexican cheese)

 

Lemon Cranberry & Pistachio Cashew Cheese Ball >> The Plant Philosophy >>  Another appetizer that was a huge hit at two of our family gatherings last year! Willow picked off the cranberries and pistachios (our silly, selective eater) but devoured the actual “cheese” and paired it with some gluten-free crackers. SO. GOOD.

Here’s a pic we took of it from our Christmas Day gathering last year…

A Cruelty-Free Day of Thanks

 

 

Smoky Roasted Red Pepper Cashew Dip >> Veggie Inspired >> Yet another FANTASTIC and super simple dip that will have your guests going back for seconds or asking for the recipe! Excellent with fresh veggies, crackers (or chips), or bread!

 

Below you’ll see that we paired it with roasted potato wedges…

A Cruelty-Free Day of Thanks

 

Life-Affirming Warm Nacho Dip (an Oh She Glows recipe featured on Plant-Powered Kitchen) >> If you own the Oh She Glows cookbook, you can also refer to this recipe there. We’ve made this for a few family gatherings and it was always the first dish to be devoured. SO good!!!

 

SALADS & SIDES:

Delicata Squash & Persimmon Salad >> Cadry’s Kitchen >> This recipe would be a perfect addition to your Thanksgiving menu! I love how unique this salad is and while I haven’t made it yet, I DO LOVE all of the ingredients. Besides, you’ll learn more about persimmons if you read Cadry’s post…I know I did!

Look at how beautifully Cadry presented it! So festive!

Photo Credit: Cadry @ Cadry’s Kitchen

Fluffy Vegan Buttermilk Mashed Potatoes >> The Vegan 8 >> We made these for Thanksgiving last year and oh, my! Fluffy, creamy, and gone in a flash. And you guys…they’re oil-free! I searched my computer for the photos of these amazing potatoes, but could not find them! So, below you’ll see a photo from Brandi’s blog.

Photo credit: Brandi @ The Vegan 8

Vegan Baked Oil-Free Hushpuppies >> The Vegan 8 >> I honestly couldn’t tell you how many times we’ve made these…four? Maybe five? I guess that just goes to show how incredible they are! All of my family members (even extended family) went crazy over these dangerously delicious, almost melt in your mouth biscuit-y goodies!

A Cruelty-Free Day of Thanks

 

Vegan, Gluten-Free Garlic Chive Dinner Muffins >> The Vegan 8 >> Another amazing recipe by Brandi! They would go perfectly with pretty much any main dish or salad!

Photo credit: Brandi @ The Vegan 8

 

Green Bean Quinoa Celery Salad >> Canned Time >> This beautiful salad, created by Angela, looks so festive – you could serve it at Thanksgiving or Christmas. I can just imagine the lovely balance of textures here, too – between the crunch of the celery and tender quinoa, I bet this is incredibly satisfying!

Photo credit: Angela @ Canned Time

Oil Free Holiday Options - Green Bean Quinoa Celery Salad

 

Marriage-worthy Roasted Brussels Sprouts >> Cake Maker >> These are just like the title states…marriage-worthy. You WILL LOVE them!! We’ve made these SO many times and as crazy as this sounds, I think we’re making these for Thanksgiving AND Jenn’s recipe for brussels (you’ll see the recipe below). What can I say, we LOVE Brussels sprouts!

A Cruelty-Free Day of Thanks

 

Sweet Potato & Herb Savory Muffins >> Feasting on Fruit >> I have not made these yet, but they’ve been on my list to try. I REALLY wish I wasn’t following an AIP diet right now!!!

Photo credit: Natalie @ Feasting on Fruit

Sweet Potato & Herb Savory Muffins | Vegan, Gluten-Free, Oil-Free

 

Rosemary White Beans (Zoes Kitchen Copycat) >> The Vegan 8 >> We actually made a meal out of these earlier this year and Willow even enjoyed them! Insanely creamy, full of flavor, and guilt-free. This savory dish would be a great addition to your Thanksgiving menu!

Below is a photo of these beans paired with sauteed kale + avocado slices.

A Cruelty-Free Day of Thanks

Peas with Scallions and Dill >> Veggies Don’t Bite >> You guys. I don’t like peas, but we made these for Thanksgiving two years ago and I actually ate (and enjoyed) some! They pair perfectly with mashed potatoes or any of the loaf recipes I’m linking below under “Mains” – this is a simple, yet flavorful dish!

Photo credit: Sophia @ Veggies Don’t Bite

Peas with scallions and dill

 

Smoky Maple Roasted Carrots >> Veggies Don’t Bite >> I love how pretty this dish looks! Very autumnal and comforting. While I’m not making this for next week, I plan to try it very soon!

Photo credit: Sophia @ Veggies Don’t Bite

Smoky Maple Roasted Carrots with Lemon Thyme Drizzle

 

Scalloped Potatoes >> Cruelty Free Family >> I debated putting this recipe under “Mains” because I’m pretty sure I’d be content with just a giant plate of this. Haha!! OK, confession…I haven’t tried this recipe (yet), but who can go wrong with cheesy potatoes AND without the guilt!

Photo Credit: @ Cruelty Free Family

potatoes1

Grain-Free Sage and Pecan Stuffing >> In Sonnet’s Kitchen >> I pinned this recipe quite some time ago, but haven’t tried it yet. Since I know a few of you are watching your grains intake, I wanted to include it here! I’d totally make it this year if I could eat nuts!!

MAINS:

Vegan Oat-Free Spicy BBQ Lentil Loaf >> The Vegan 8 >> My Mom made this last year for Thanksgiving and it was amazing!!! No one missed the turkey and if they did, they certainly didn’t let on. I happily enjoyed the leftovers, too!!

Photo credit: Brandi @ The Vegan 8

Butternut White Bean Puree w/ Roasted Brussels Sprouts >> Veggie Inspired >> Here’s the other Brussels sprouts recipe I mentioned earlier! SO good!! While I haven’t tried them with the Butternut purée, I can attest to that delicious glaze that goes along with this recipe and of course the brussels – the red onions are the perfect addition!

Photo Credit: Jenn @ Veggie Inspired

Butternut White Bean Purée w/ Roasted Brussels Sprouts

Shepard’s Pie Stuffed Acorn Squash >> The Plant Philosophy >> I have not tried this recipe yet, but we are making it for this Thanksgiving! I love squash so much AND potatoes, so I’m pretty excited. We’ll be making a couple of minor adjustments for my portion to keep it AIP friendly…I’m pretty sure you’ll be hearing more about this recipe in my November Favorites post coming soon!

Photo Credit: Margaret @ The Plant Philosophy

Shepard's Pie Stuffed Acorn Squash | Vegan, Oil-Free | The Plant Philosophy

 

Vegan Thanksgiving Power Bowl >> Feasting on Fruit >>  While I personally haven’t tried this recipe yet, there is A WHOLE LOTTA YUM in one bowl! Literally all of your Thanksgiving favorites in one bowl! Potatoes, cranberry sauce, “stuffing”, lentils, and greens. I’m a sucker for food thrown together in a bowl. Perfect for those attending a gathering where you’ll be the only vegan.

Photo credit: Natalie @ Feasting on Fruit

Vegan Thanksgiving Power Bowl - FeastingonFruit.com

Creamy Autumn Pumpkin Pasta >> Strength & Sunshine >> I have been SO anxious to try this recipe created by my sweet friend, Rebecca! Look at how comforting and dreamy this looks! Who needs turkey when you can have a bowl of this deliciousness??

Photo Credit: Rebecca @ Strength & Sunshine

Creamy Autumn Pumpkin Pasta | Strength and Sunshine @RebeccaGF666 A Creamy Autumn Pumpkin Pasta recipe that brings you all the healthy comfort of the season. Gluten-free, nut-free, and vegan, this easy & quick, savory seasonal dinner will warm your soul from the inside out!

Vegan Cauliflower Lentil Loaf >> Strength & Sunshine >> Yet another Thanksgiving-esque recipe! If my gut could be friends with cauliflower, I would absolutely make this for next week’s gathering. Definitely check out her recipe!!

Photo credit: Rebecca @ Strength & Sunshine

Vegan Cauliflower Lentil Loaf | Strength and Sunshine @RebeccaGF666 A hearty plant-based dinner idea that will satisfy even meat-eaters! A Vegan Cauliflower Lentil Loaf that mimics the classic meatloaf with no meat, gluten-free, nut-free, and soy-free! Get all your protein and veggies in this healthy recipe!

 

DESSERTS:

Autoimmune Paleo Apple Crisp >> The Curious Coconut >> I LOVE this recipe and I know that I already talked about it in my October Favorites blog post, but I’m mentioning it again because this is what I’m bringing for dessert next week for our family gathering.

 

Gluten-Free Vegan Caramel Crusted Pumpkin Loaf >> The Vegan 8 >> My Mom made this amazing recipe for last year’s Thanksgiving and it was a huge hit!

Again, another failed search in finding last year’s photos!

Photo credit: Brandi @ The Vegan 8

 

Gluten-Free Pumpkin Cream Pie >> The Plant Philosophy >> This was my contribution for last year’s Thanksgiving gathering – it was soooooooo good!

A Cruelty-Free Day of Thanks

 

Pumpkin Fudge Brownies (Vegan & Gluten-Free) >> Veggie Inspired >> Pumpkin + chocolate! Need I say more? These look AMAZING!! I’ve been meaning to make them for my family, but I’m sure I would cry because I can’t eat them right now. *Sigh* My list is growing longer by the minute and when I can eat “normally” again, I’ll be wishing we had more meals in a day!

Photo Credit: Jenn @ Veggie Inspired

Pumpkin Fudge Brownies

 

Vegan Pumpkin Creme Brulee >> Feasting on Fruit >> This was one of our favorite treats from last year…I think I made it three or four times ❤ Huge thumbs up from all of my family.

A Cruelty-Free Day of Thanks

 

Pumpkin Cheesecake >> Unconventional Baker >> How incredible does this look?!??? Audrey is the queen of gorgeous treats. While I haven’t had this specific one, I can tell you that ALL of the recipes I have tried were nothing short of amazing. She offers up two variations (one with a baked crust or a nutty, no bake one) – both look divine!

Photo credit: Audrey @ Unconventional Baker

Pumpkin Cheesecake {Free From: gluten & grains, dairy, eggs, and refined sugars}

 

Vegan Cinnamon Roll Pumpkin Pie >> The Vegan 8 >> Cinnamon. She had me at cinnamon. And the beautiful photos. Good lord! I feel like there needs to be a day for just Thanksgiving desserts because there are A TON of drool-worthy recipes here.

Photo credit: Brandi @ The Vegan 8

 

Vegan and Grain-Free Pumpkin Pie Cups >> Feasting on Fruit >> Pumpkin pies in mini form? Yes, please! These look so perfect and wait until you see the ingredient list! So simple!

Photo credit: Natalie @ Feasting on Fruit

Vegan & Grain-Free Pumpkin Pie Cups

 

Gooey Pumpkin Spice Latte Chocolate Pudding Cake >> Oh She Glows >> You can’t go wrong with an Oh She Glows recipe. I have yet to try one I didn’t fall in love with – so while I haven’t made this one yet, I’m pretty sure I’d enjoy it.

 

Mini Sweet Potato Pies with Maple Cashew Cream >> The Organic Dietitian >> How adorable and delicious do these look???! Mmmm!!! I’m a fan of any mini treats! And with sweet potato!

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So there you have it!! LOTS of delicious, cruelty-free recipes that could “wow” your guests, friends, family. Something for everyone.

 

 Happy (almost) Thanksgiving! I hope all of you have a wonderful holiday with family and friends.

Peace.

Love.

Happiness.

Gratitude.

 

Simple Breakfast Potatoes

Breakfast.  My favorite meal of the day and honestly, I could eat breakfast-y foods all day long – there’s a sense of comfort that comes along with them. For the last few weeks, I’ve been obsessed with these breakfast potatoes – they’re savory, full of flavor, and satisfying. They’re also super versatile! I’m sharing a basic version below, but if you’re not following an AIP diet, the options are literally endless! I’ll provide some ways to change them up in the notes below.

These are delicious on their own or stuffed into a tortilla (or Paleo Wrap)!

Simple Breakfast Potatoes

SIMPLE BREAKFAST POTATOES {Vegan, AIP, Oil-free option}

Serves 2-3

What you need:

  • 1 large sweet potato*
  • 1 small onion
  • 1-2 teaspoons coconut oil*
  • 1 Tablespoon Sari Foods Nutritional Yeast
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon sweet smoked paprika (omit if AIP)
  • salt to taste
  • 4-5 cups fresh baby spinach*
  • Optional add-ins or toppings: avocado, chives, guacamole, salsa, hot sauce, mushrooms, jalapeños , vegan sour cream, cheeze sauce, ketchup.

*NOTES* I used white sweet potato for this recipe, but really any variety of potato will do. If you are following a strict AIP diet, you will have to stick with sweet potatoes or yams. Instead of coconut oil you can use vegetable or mushroom broth – it will add a different flavor and the onions + potatoes may not crisp or brown as nicely. You can use kale or arugula instead of spinach or do a combo of all three.

Other flavor ideas: Garlic + sage, curry, chipotle, salt + black pepper, Italian seasoning.

How to:

  1. Wash and cube the sweet potato – I leave the peel on. Place into a pot of water and boil for 5-7 minutes to soften/pre-cook them a bit. Make sure to not overcook them as they will become mushy. Drain and set aside.
  2. While your potatoes are cooking, thinly slice your onion. Over medium heat, warm up a large pan with 1-2 teaspoons of coconut oil (or broth). Depending on the type of pan you use, you might need more or less oil. Add the onions to the pan and sauté until golden and slightly crispy.
  3. Once the onions are done and potatoes are boiled, add the potatoes to the pan of onions and sauté until they begin to brown. I’ve learned to not be an over-stirrer! It’s OK to walk away from the pan for a few minutes. If the potatoes are sticking to the pan, add more oil or broth. I used a ceramic pan for this recipe and used a very small amount of oil.
  4. Once the potatoes are evenly browned, stir in the seasonings and cook for another 2-3 minutes.
  5. Next add in the spinach and sauté for another 2-3 minutes, stirring frequently.
  6. Remove from heat and serve!

Salsa goes really well with these potatoes and one of our favorite store-bought salsas is Green Mountain Gringo! It tastes super fresh and doesn’t contain citric acid or any weird ingredients. We love the Roasted Garlic option.

Simple Breakfast Potatoes

I’d love to hear if you give these breakfast potatoes a try!

Thanks for stopping by!

Savory Roasted Butternut Squash Soup

This time time of year is my absolute favorite – cooler weather, all the wonderful varieties of squash, and lots of soup! I used to always start my day with a smoothie, but these days I’ve traded it in for a bowl of hot soup. Not only is it comforting, but it’s also a great way to load up on healthy veggies!

Since following the AIP diet, I have discovered mushroom broth and fallen in love! I realize mushroom broth isn’t anything new, but I’ve always passed it up while shopping. Now I literally use it in everything -to sauté veggies, soups, and anywhere it calls for regular veggie broth. Most vegetable broths contain tomato or peppers – both of which you’re supposed to avoid on an AIP diet. If you’re not a fan of mushrooms and would still like to try this soup, you can use veggie broth, but it will produce a different flavor.

Savory Roasted Butternut Squash Soup
SAVORY ROASTED BUTTERNUT SQUASH SOUP:

{AIP, vegan, oil-free option}

Serves 6

What you need:

  • 1 medium butternut squash
  • 3 celery stalks
  • 2 carrots
  • 1 small red onion
  • 4-5 garlic cloves
  • 1 teaspoon coconut oil*
  • 1 3/4 -2 cups mushroom broth*
  • 1 cup coconut milk*
  • 2 teaspoons Italian seasoning
  • Salt to taste

*NOTES: Can replace coconut oil with broth to keep the soup oil-free. We use Pacific Organic Mushroom Broth (contains water, mushrooms, sea salt, garlic). We use Trader Joe’s Organic Coconut Milk (can) as it does not contain gums.

How to:

  1. Preheat your oven to 400°F and line a baking tray with unbleached parchment paper.
  2. Wash and halve your butternut squash – remove seeds. We like to lightly brush our butternut squash with a small amount of avocado oil and sprinkle it with garlic…but that is optional. With the cut side down, roast the squash for 45-60 minutes or until tender.
  3. While the squash is roasting, slice your celery, carrots, onion, and garlic. Do not be concerned about the size since in the end everything will be blended/puréed .
  4. Heat a large pot with a teaspoon of coconut oil or broth over medium heat and saute your onions until translucent. Then add the celery, carrots, and garlic – Saute until tender.
  5. Next add in 1 1/4 cups of mushroom broth and reduce heat to low-med. Allow to warm while the squash is roasting.
  6. When the squash is tender, remove from the oven and allow to cool for a few minutes. Then remove the skin and cut into cubes – add directly to the pot. Once all of the squash has been added to the pot, add in your seasonings, coconut milk and remaining 1/2 cup of mushroom broth. Increase the heat to medium to allow everything to warm.
  7. Once the soup begins to boil, remove from heat and either carefully transfer and purée the soup in a high-speed blender or use a handheld immersion blender. In this instance, we used our immersion blender to allow for more texture. If you find that your soup is too thick, you can add more broth or water.
  8. Enjoy!!

I LOVE topping this soup with either garlicky kale, fresh basil, roasted broccoli, or roasted cubes of sweet potato. If you’re not following an AIP diet, I recommend adding a dash of jalapeño pepper sauce or diced jalapeños for a kick!

Savory Roasted Butternut Squash Soup
Savory Roasted Butternut Squash Soup
Savory Roasted Butternut Squash Soup
Leftovers with a swirl of jalapeño pepper hot sauce and chives:

Savory Roasted Butternut Squash Soup

Thanks for stopping by!

❤️

RECIPE: Spicy Chickpea & Kale Salad

This Chickpea & Kale Salad is similar to your standard chickpea mash, but with a little spice and greens thrown in. It’s creamy, full of flavor, and easily customizable! Pair it with some celery + carrot sticks for a quick snack or turn it into a main meal as a big salad or sandwich. 

RECIPE: Spicy Chickpea & Kale Salad

I love the accidental, throw-together meals that end up being share-worthy. The recipe I’m about to share with you is one of those meals! I can’t take full credit for this creation…I have my hubby to thank. Sometimes he uses ingredients I wouldn’t normally think to combine and also has a heavier hand for spices, but more often than not, the outcome is delicious and packed with flavor. The day he threw this together, I made him give me the rundown on the ingredients he used, but he couldn’t tell me measurements…go figure! So the trials began. I’m excited to share a savory recipe with you – it’s been a while!

Before I dive in, I have to talk about our little addiction. A few months ago we discovered Jeff’s Naturals Diced Tamed™ Jalapeno Peppers and can’t get enough. They’re so good that we were going back and buying a jar a week! We’ve been throwing them in tacos, sauces, salads, pasta, and more. I don’t normally buy jarred products like this, but not only is the jar labeled ‘vegan and gluten-free’ but it’s also non-GMO, free from sulfites, and citric acid. If you haven’t guessed it by now, these jalapenos make an appearance in this recipe 🙂

RECIPE: Spicy Chickpea & Kale Salad

SPICY CHICKPEA & KALE SALAD

{vegan, gluten-free, soy-free, oil-free option}

Serves 6-8

What you need:

  • 1 bunch of organic kale
  • 2 tsp granulated garlic
  • 1/4 tsp Himalayan salt
  • 3 cups of cooked chickpeas
  • 1 garlic clove, minced
  • 2 TBSP Jeff’s Naturals Diced Tamed™ Jalapeno Peppers*
  • 1 tsp garam masala
  • 1 tsp smoked paprika
  • 1/4-1/2 tsp cayenne
  • 1/4 cup – 1/2 cup soy-free vegan mayo*
  • 2 TBSP (or more) diced red onion
  • Optional add-ins: chopped carrot, red bell pepper, or tomatoes

*We love this homemade version (but omit the sriracha) or you can use Soy-Free Vegenaise

How to:

  1. Tear the leaves of kale away from the stem and wash thoroughly. Shake the water off, but don’t worry about getting the kale completely dry because any water remaining will aid in cooking. Transfer to a large mixing bowl and toss it with the granulated garlic and salt.
  2. Add the kale to a pan, cover with a lid, and cook on medium heat. Stir frequently and if needed, add a splash of veggie broth or oil. Cook for about 4-5 minutes or until the kale is softened/tender.
  3. Next, throw your chickpeas, cooked kale, jalapenos, and seasonings into a food processor. Pulse until broken down into smaller pieces*
  4. Transfer to a large mixing bowl and fold in your mayo one tablespoon at a time, until you reach your desired consistency. If you want a super creamy texture, go heavier on the mayo. Then fold in the diced red onion*
  5. Add to a bed of lettuce, in a sandwich, spread between two tortillas and warmed up, or as is!

NOTES:

*I have not tried making this with fresh jalapenos, but I imagine they would produce a higher heat/spice level – I probably wouldn’t throw in 2 TBSP off the bat! The jalapenos I used are fairly mild/tame.

*If you prefer a smoother consistency as opposed to the chunkier way I’ve done – add your mayo and onion directly into the food processor instead of folding it in. Process until smooth.

**If you or your kiddo don’t like spicy, simply omit the jalapenos and either cut the spices back or omit all together.

RECIPE: Spicy Chickpea & Kale Salad

Here we enjoyed it in a sandwich with red leaf lettuce, thick slices of homemade cashew cheese, extra red onion slices, and a smear of vegan mayo…

RECIPE: Spicy Chickpea & Kale Salad

 

Thanks for stopping by!

 

RECIPE: Oil-Free Protein Pancakes

Hello, friends! It’s been a LONG time, but I’m back and I owe you some recipes! I’d love to hear how you’re all doing, so leave me a comment below telling me a bit about your summer so far! I can’t believe we’re nearing the end of July…the days are flying by.

Is this really my first pancake recipe for the blog?! Pancakes are like a staple in our house at least once a week and I’ve always used recipes from my favorite bloggers and cookbooks…I thought it was about time to try creating my own! In my head, I had a list of ingredients that I wanted to include and some that I wanted to leave out – and after what felt like a gazillion trials, I finally achieved the texture and flavor I was looking for. I wanted a pancake packed with wholesome ingredients and awesome nutritional value, but still tasted really good. Sounds obvious, but let’s just say some of my trials were awful, for example, mushy center (gag me), overwhelming flavor (and not in a good way), and dry, but this recipe is a huge hit in our house!

These pancakes are a great source of fiber, protein, calcium, and healthy fats so you can feel good about making them for your kiddos!

RECIPE: Oil-Free Protein Pancakes

OIL-FREE PROTEIN PANCAKES

Makes 7-10 pancakes (depending on how big you make them)

What you need:

  • 3/4 cup blanched almond flour*
  • 1/2 cup buckwheat flour
  • 1/4 cup tapioca flour
  • 2-3 Tablespoons coconut sugar
  • 1 Tablespoon baking powder
  • 1 Tablespoon ground flax
  • 1 teaspoon Ceylon cinnamon (optional)
  • pinch of salt (optional)
  • 1 cup plant-based milk (I use homemade almond milk)
  • 2 teaspoons apple cider vinegar
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon pure vanilla extract

*I recommend either King Arthur almond flour or Honeyville.

**Optional add-ins: mini chocolate chips, chopped pecans, blueberries. I don’t think I have to tell you what we added in 😉

How to:

  1. In a large bowl, whisk together all of the dry ingredients, breaking up any clumps from the almond flour.
  2. Next, in a separate bowl (or I use a liquid measuring cup), stir together the wet ingredients. Once well combined, add this to your dry ingredient bowl and stir until just combined – be careful not to over mix the batter.
  3. Allow the batter to rest for 15 minutes. At this time, begin preheating your pan. I recommend keeping the heat setting at a low-medium level (notch 4 on an electric stove).
  4. Depending on the pan you’re using, you may or may not need to use a bit of coconut oil or cooking spray. After 15 minutes has passed, add a bit of oil to your pan (if needed) and pour in about a 1/4 cup worth of batter. When the edges start to look a little dry (approximately 2-3 minutes), flip and cook for another 2 minutes. Again, this will all depend on the pan you’re using and stove.
  5. Top with pure maple syrup, maple cream, fresh fruit, or nut butter and ENJOY!

*I used both a cast iron skillet and a ceramic pan – both produced fluffy pancakes, but the cast iron ones had a slight crispy exterior due to having to use a bit more coconut oil to prevent sticking…they also turned out a little darker in the cast iron skillet.

RECIPE: Oil-Free Protein Pancakes

RECIPE: Oil-Free Protein Pancakes

What’s your favorite pancake topping?

Thanks for stopping by!

RECIPE: Quinoa Apple Salad with Creamy Mustard Dressing

If you follow me on Instagram, you might remember a post about Willow “cooking” me dinner in her little kitchen. She said she was making me a Quinoa Apple Salad. Where in the world did she come up with this?!?! I knew straight away that I had to create a “real” quinoa apple salad. I envisioned something salty and sweet, loaded with lots of fresh veggies and after some trials, a Quinoa Apple Salad with Creamy Mustard Dressing was born! Thank you to my sweet three-year-old daughter for the inspiration ❤

QUINOA APPLE SALAD with CREAMY MUSTARD DRESSING: {oil-free, dairy-free, soy-free, gluten-free, nut-free, vegan}

Serves 6-8 people

What you need:

  • 2 cups quinoa, uncooked (approx 6 cups cooked)
  • 4 cups low sodium vegetable broth or water
  • 1 apple, chopped (I used an organic Braeburn)
  • 1 red bell pepper, diced
  • 1 packed cup of chopped spinach
  • 1/3 cup diced red onion
  • 1/3 – 1/2 cup pitted Kalamata olives
  • Salt & pepper to taste
  • Optional toppings: sugar-plum tomatoes, walnuts, currants, hemp seeds, chopped raw broccoli, sliced carrots.
  • Creamy Mustard Dressing (see below)

Creamy Mustard Dressing:

  • 1/2 cup raw tahini*
  • 1/2 cup filtered water
  • 2 TBSP pure maple syrup
  • 1 TBSP spicy brown mustard (or mustard of your choice)
  • 1 tsp balsamic vinegar
  • 1 tsp granulated garlic
  • 1/4 tsp smoked paprika

Whisk all of the ingredients together until smooth OR mix in a blender. Add more water for a thinner dressing. Store in an airtight container in the refrigerator.

*If you’re not a fan of tahini, you can easily replace it with raw cashews or vegan mayo. If you use vegan mayo, start with a smaller amount of water and omit the maple syrup. Blend until smooth.

You can also do a simple balsamic vinegar/avocado oil (or olive oil) dressing OR fresh lemon juice to keep it light.

RECIPE: Quinoa Apple Salad with Creamy Mustard Dressing

Assembling the salad:

  1. Cook the quinoa according to the package and allow to cool before assembling. I recommend cooking the quinoa the night before. We use a rice cooker to make ours and it always turns out fluffy and perfect!
  2. Chop the apples, pepper, onion & spinach and add them to the quinoa in a large mixing bowl. Stir in the olives and any additional toppings.
  3. You can serve as is and allow people to add their own dressing or mix in your desired amount of dressing to the entire salad. Top with fresh ground black pepper. ENJOY!
  4. Any salad dressing leftovers should be refrigerated and used within 4-5 days. The quinoa salad itself should be consumed within 3-4 days for maximum freshness and taste.

RECIPE: Quinoa Salad with Creamy Mustard Dressing

This makes a BIG salad and lasts us a few days for lunches that Josh takes to work. You can easily cut the recipe in half for a smaller salad. The longer it sits in the fridge, the more flavorful it becomes. I enjoyed this one day in a gluten-free tortilla with extra spinach and romaine – it made a delicious wrap!

RECIPE: Quinoa Salad with Creamy Mustard Dressing

Ok, I think that’s enough tahini love for a bit…we’ll move on to other obsessions soon!

Thanks for stopping by!