Basil Shrimp

Serves 4
Diets: H-Burn /P3

Ingredients

• 3 tablespoons olive oil
• 1 1/2 tablespoons fresh lemon juice
• 1 1/2 tablespoons Dijon mustard
• 1/4 cup minced fresh basil leaves
• 1 1/2 teaspoons minced garlic
• Sea salt to taste
• Black pepper
• 1 1/2 pounds fresh jumbo shrimp (about 16-25 count per pound), peeled and deveined

Directions

In a shallow dish, mix together the first 5 ingredients (olive oil, lemon juice, Dijon mustard, fresh basil leaves, garlic), and season with salt and pepper. Add the shrimp, and toss to coat. Cover, and refrigerate for 1 hour.

Preheat the grill or broiler to high heat. Remove the shrimp from the marinade, and thread them onto skewers. Spoon or brush any excess marinade onto the shrimp.

Arrange the skewers in a single layer on a broiler pan. Broil for 2 to 4 minutes (depending on your broiler), or until opaque.

Source:  Haylie Pomroy

Fajita-Stuffed Chicken

Servings: 3

Ingredients

• 2 Tablespoons canola, olive or coconut oil (for veggies)
• 1 red pepper, diced
• 1 green pepper, diced
• 1 yellow pepper, diced
• 1 onion, diced
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 4 ounces cream cheese
• ½ cup shredded cheddar cheese
• ½ cup diced pepper jack cheese
• 3 boneless skinless chicken breasts
• 2 teaspoons salt
• 2 teaspoons chili powder
• 2 teaspoons cumin
• 2 teaspoons garlic powder
• 3 Tablespoons coconut oil (for chicken)
• Salsa, sour cream, and guacamole for serving

Instructions
Heat the oil in a pan over high heat. Cook the peppers, onion, salt, and pepper until soft and slightly caramelized. Transfer the cooked veggies to a bowl. In the same bowl, mix in the cream cheese, cheddar, and pepper jack, stirring until evenly incorporated. Set aside.

In a separate bowl, combine the chicken with the salt, chili powder, cumin, and garlic powder, evenly distributing the spices over the chicken.

On a cutting board, slice a pocket in the chicken horizontally and fill the pocket with a heaping spoonful of the veggie mixture. Press the edges of the chicken together to seal in the filling. Repeat with the remaining chicken.

Heat the oil in a pan over medium heat. Cook the stuffed chicken for five minutes on each side, until cheese is melted and chicken is cooked through.

Serve with salsa, sour cream, and guacamole!

Source:  Buzzfeed / Tasty
Watch Video:  Click Here

Potato Salad with Green Beans and Pesto

Ingredients

• 2 1/2 pounds baby red new potatoes, scrubbed and cut in half
• Kosher salt
• 4 ounces fresh basil leaves (4 cups loosely packed basil)
• 1/2 cup extra-virgin olive oil
• 1/2 cup chopped pine nuts
• 1/4 cup finely grated Parmesan
• 1 large clove garlic, peeled
• Freshly ground black pepper
• 1 1/2 pounds green beans, ends trimmed, cut into half

Instructions

Place the potatoes into a large saucepan, cover with cold water and add a big pinch of salt. Bring to a boil, reduce to a simmer and cook until tender, about 15 minutes. Use a slotted spoon or a spider to remove the potatoes to a bowl. Add the green beans to the boiling water and cook for 3 minutes longer.

Add the basil, olive oil, pine nuts, Parmesan, garlic and some salt and pepper to a bowl of a food processor and pulse until smooth.

Add the pesto to the still-warm potatoes and toss all together. Drain the green beans into a colander in the sink and rinse to stop the cooking. Add to the bowl. Serve warm or chilled. Can be made 1 day ahead.

Source:  Jamie Deen, FoodNetwork

Fajitas * Best Ever

This is my "go-to" fajita recipe.  The meat is sooo darn good!  I am not a big fan of chipolte peppers so I use the substitution below.  I also use chicken and steak (in separate zip lock bags for marinating so that you don't cross contaminate).  You can use the marinade from the steak to cook the peppers and onions if you like, which I do, for added flavor.  DO NOT use the marinade from the chicken, throw it out.

In a pinch, you could use orange juice if you don't have any fresh oranges on hand.  But PLEASE don't use any bottled lime juice for this recipe, in fact... don't use ever.  Always use fresh limes and lemons when a recipe calls for them.  That bottled stuff is, well, just plain yucky!

Ingredients
Marinade (Mojo):

• 1 orange, juiced
• 2 limes, juiced
• zest of 1 lime
• 4 tablespoons olive oil
• 2 garlic cloves, roughly chopped
• 3 chipolte chiles, in adobo sauce (if you don't like chipolte, you could add smoked paprika and a bit of cayenne pepper instead)
• 3 tablespoon roughly chopped fresh cilantro leaves
• 1 teaspoon ground cumin
• 1 teaspoon salt

Fajitas:

• 2 1/4 pounds skirt or flank steak, trimmed of fat cut into thirds or 8-inch pieces
• Salt and pepper
• 2 red bell peppers, thinly sliced
• 1 large onion, thinly sliced
• Lime juice, olive oil, optional
• 12 flour tortillas, warm
• Guacamole, recipe follows
• Good quality store bought salsa

Instructions
Marinade ( Mojo):
In a small 2 cup measuring cup, or something similar size and shape, combine all the marinade ingredients. Using an immersion blender or blender, puree the marinade until smooth. Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. 

Refrigerate the beef for 2 to 4 hours to tenderize and flavor the beef.

Preheat a ridged grill pan on high heat or your grill.

Drain the marinade from the beef (I use the marinade to also cook the peppers and onions in for added flavor). Lightly oil the grill or grill pan. Season liberally with salt and freshly ground black pepper. 

Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest, tented with aluminum foil. Depending on the size of your grill pan you may need to cook in batches.

Once the beef is off the grill pan and resting, add the bell peppers and onions tossed with lime juice and olive oil, if using. Grill the mixture for 7 to 8 minutes until the vegetables are just barely limp.

While the peppers and onions are cooking, heat up the tortillas. Turn any free burners on a medium low flame. Place a tortilla on each flame and let it char about 30 seconds to 1 minute, flip the tortilla and repeat on the second side. Once heated and charred remove the tortilla to a clean tea towel and wrap to keep warm. Repeat until you have warmed all of your tortillas.

You can also heat your tortillas in a microwave, lightly dampen a tea towel with some water, wrap the tortillas in the damp towel and heat in the microwave for about 1 minute. Check to see if they are warm, if not repeat the heating at 1 minute intervals until they are warm and pliable.

Thinly slice the steak against the grain on a diagonal.

To serve:
Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa. Roll up the tortilla to enclose the filling.
May also be served with sour cream and shredded cheese.

Guacamole:

• 5 ripe Hass avocados
• 3 to 4 limes, juiced
• 1/2 small onion, chopped
• 1 small garlic clove, minced
• 1 serrano chile, chopped
• 1 big handful fresh cilantro leaves, roughly chopped
• Kosher salt and freshly ground black pepper
• Drizzle olive oil

Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add all of the rest of the ingredients, and fold everything together.

Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.

Source: Tyler Florence, FoodNetwork

Chocolate Birthday Cake

This recipe will fill two 6-inch cake pans, which are significantly smaller than traditional 9-inch cake pans. I like to use a smaller sized cake pan as it results in a cake that is elegantly tall. The height of this cake really seems to impress. On that note, this recipe won’t work for standard 9-inch cake pans as you will end up with a pancake, rather than a birthday cake.

Make sure to top with delicious and creamy chocolate frosting.

Serves: 8
Ingredients

• ½ cup coconut flour
• ½ cup cacao powder
• ½ teaspoon celtic sea salt
• ½ teaspoon baking soda
• 8 large eggs
• ½ cup coconut oil
• ½ cup honey

Instructions
Preheat oven to 350 degrees.

Mix together dry ingredients in a mixer.  Then add in the wet ingredients.

Grease two 6-inch springform pans with coconut oil or coconut oil spray (line the bottom with parchment paper too for easy removal)

Pour batter into prepared cake pans

Bake at 350° for 25-30 minutes

Cool and frost with a double batch of Paleo Chocolate Frosting

Source:  Elana's Pantry

Paleo Chocolate Frosting

Ingredients

• 1 cup chocolate chunks (sweetened)
• ⅓ cup coconut oil
• 1 tablespoon vanilla extract

Instructions
In a small saucepan over very low heat, melt chocolate and coconut oil.  Stir in vanilla extract.

Place frosting in refrigerator for 15-30 minutes to thicken (or more if needed).

Remove from refrigerator and whip frosting with a hand blender until thick and fluffy.

Source:  Elana's Pantry

Cinnamon Coffee Cake

Serves: 8
Ingredients
Cake

• 2 ½ cups blanched almond flour (not almond meal)
• ¼ teaspoon celtic sea salt
• ½ teaspoon baking soda
• ¼ cup coconut oil
• ½ cup honey
• 3 large eggs

Topping

• ¼ cup coconut oil, melted
• ¼ cup coconut sugar
• 2 tablespoons ground cinnamon
• ½ cup sliced almonds

Instructions

Cake:
Preheat oven to 350 degrees.

Grease a 9-inch round metal baking dish with coconut oil and dust with almond flour.

In a mixing bowl, combine almond flour, salt, and baking soda.

Mix in coconut oil, honey, and eggs.

Spread the batter into prepared baking dish.

Topping:
To make topping, combine coconut oil, coconut sugar, cinnamon, and sliced almonds in a bowl.
Sprinkle topping over cake batter.

Bake at 350° for 25 to 35 minutes

Cool and serve

Source: Elana's Pantry

Paleo Carrot Cake (GF)

Serves: one layer of cake*

Ingredients

• ½ cup coconut flour
• ¼ teaspoon celtic sea salt
• ¼ teaspoon baking soda
• 1 teaspoon ground cinnamon
• 6 large eggs
• ½ cup coconut oil, melted
• ⅓ cup honey
• 1 ½ cups carrots, grated
• ½ cup currants

Instructions
In a mixer combine coconut flour, salt, baking soda, and cinnamon.  Add in eggs, coconut oil, and honey.

Stir in carrots and currants by hand.

Grease a 7-inch springform pan with coconut oil and dust with coconut flour and then transfer batter into prepared pan.

Bake at 350° for 45-60 minutes

Cool for 1 hour
Serve

Cake Size:
* Please note, this Nut-Free Paleo Carrot Cake recipe makes one round cake. If you would like to create the gorgeous layer cake in the photo above, make the cake recipe above two times.

Cake Pans:
This recipe was tested in many different sized cake pans.  My favorite way to bake it is using the 7-inch cake pan as indicated in the instructions for this recipe. When made in a 7-inch cake pan the batter stacks up and the cake looks impressively tall and very festive. The 7-inch cake pan is smaller than the traditional 8-inch cake pan which surprisingly yields a much flatter cake. It doesn’t look quite as pretty, however, it also worked well.

Frosting:
For a traditional carrot cake, frost with Cream Cheese Frosting. If you’re only going to frost the top and center of the cake, as I did in the photo above, make one batch of Cream Cheese Frosting. If you want to frost the sides, make two batches. For those in need of a dairy-free carrot cake, top this with my incredible Coconut Whipped Cream recipe, and some toasted shredded coconut.

Source:  Elana's Pantry

Cream Cheese Frosting

Serves: 2 cups

Ingredients

• ¾ cup heavy cream
• 1 cup cream cheese
• ¼ cup maple syrup or agave nectar
• 1 tablespoon vanilla extract

Instructions
Whip heavy cream until stiff.
In a separate bowl, whip cream cheese until smooth, then blend in maple syrup and vanilla.
With a rubber spatula, gently fold whip cream into cream cheese mixture.

Source:  Elana's Pantry

Coconut Whipped Cream

Serves: 1 cup

Ingredients

• 1 (13-ounce) can coconut milk
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 5 drops vanilla stevia
• pinch of sea salt

Instructions

Place the can of coconut milk in the refrigerator at least 24 hours before making the whipped cream, so it is well chilled.

Chill a metal bowl in the freezer for 15 minutes.

Take the coconut milk out of the refrigerator turn upside down and remove the lid. The liquid should have settled to the bottom of the can so it's easy to pour the remaining liquid into a glass jar and store in the refrigerator, saving it for another use.  

Then, gently scoop out the coconut fat, placing it in the chilled bowl.

Using a hand mixer, whip the coconut milk fat until light and fluffy, about 1 minute.

Whip in the honey, vanilla extract, stevia, and salt.

Use right away or store in a glass jar in the refrigerator for up to 24 hours

Source:  Elana's Pantry

Chili Cheese Muffins (GF, LC)

Serves: 9

Ingredients

• 1¼ cups blanched almond flour (not almond meal)
• ½ teaspoon salt
• ½ teaspoon baking soda
• 3 large eggs
• 2 tablespoons red pepper flakes
• 2 cups firmly packed grated cheddar cheese (8 ounces)

Instructions
Preheat oven to 350 degrees.

In a bowl combine almond flour, salt, and baking soda with a whisk or fork.

In a separate bowl, beat eggs together.  Then add in beaten eggs to the dry ingredients until well combined.

Stir in 1 tablespoon red pepper flakes and cheddar cheese with a spoon.

Scoop a heaping ¼ cup of batter into each paper lined muffin cup or into a silicone muffin pan (which I use with a coating of cooking spray or use a paper towel or brush to coat the pan with some coconut oil for easy removal).

Garnish muffins with remaining 1 tablespoon red pepper flakes (omit if your kids or others do not like the extra spice)

Bake at 350° for 25-30 minutes

Cool 1 hour,Serve

Source:  Elana's Pantry

Healthy Zucchini Bread / Muffins

This fluffy zucchini bread recipe is made healthier with whole grains, honey (or maple syrup) and coconut oil instead of butter. 

Recipe yields 1 loaf.

TO MAKE MUFFINS: Divide the batter into 11 muffin cups (greased or lined with muffin liners, if necessary) and bake at 325 degrees around 23 minutes. 

Ingredients

• ¾ cup roughly chopped raw walnuts or pecans (optional)
• ⅓ cup melted coconut oil or extra-virgin olive oil*
• ½ cup honey or maple syrup
• 2 eggs
• ½ cup milk of choice or water
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon + more to swirl on top
• 2 teaspoons vanilla extract
• ½ teaspoon fine-grain sea salt
• ¼ teaspoon ground nutmeg
• 1½ cups grated zucchini (you'll need 1 small zucchini, about 7 ounces)
• 1¾ cups white whole wheat flour or regular whole wheat flour

Instructions
Preheat oven to 325°F. Line a small, rimmed baking sheet with parchment paper for easy cleanup, and grease a 9” x 5” loaf pan to prevent the bread from sticking.

Once the oven has finished preheating, pour the chopped nuts onto your prepared baking sheet. Bake until the nuts are fragrant and toasted, about 5 minutes, stirring halfway.

In a large mixing bowl, combine the coconut oil and honey. Beat them with a whisk until they are combined. Add the eggs and beat well. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 20 seconds in the microwave.)

Add the milk, baking soda, cinnamon, vanilla, salt and nutmeg, and whisk to blend. Switch to a big spoon and stir in the zucchini, then add the flour and stir just until combined. Some lumps are ok! Gently fold in the toasted nuts now.

Pour the batter into your greased loaf pan and sprinkle lightly with additional cinnamon. If you'd like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.

Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing it with a sharp, serrated knife.

This bread is moist, so it will keep for just 2 to 3 days at room temperature. Store it in the refrigerator for 5 to 7 days, or in the freezer for up to 3 months or so. I like to slice the bread before freezing and defrost individual slices, either by lightly toasting them or defrosting them in the microwave.

NOTES

*A NOTE ON OILS: I love coconut oil here. I used unrefined coconut oil and can hardly taste it in the final product. Olive oil will lend an herbal note to the bread, if you're into that. Vegetable oil has a neutral flavor, but the average vegetable/canola oil is highly processed, so I recommend using cold-pressed sunflower oil or grapeseed oil if possible.

MAKE MUFFINS: Divide the batter into 11 muffin cups (greased or lined with muffin liners, if necessary) and bake at 325 degrees around 23 minutes. 
MAKE IT VEGAN: Use maple syrup instead of honey, replace the eggs with flax eggs and choose non-dairy milk (I used almond milk) or water.
MAKE IT DAIRY FREE: Choose non-dairy milk (I used almond milk) or water.
MAKE IT EGG FREE: Replace the eggs with flax eggs.
MAKE IT GLUTEN FREE: I haven't tried myself, but I have heard from a reader that Bob's Red Mill's all-purpose gluten-free mix worked well here.
MAKE IT LOWER IN FAT: I would argue that this bread contains a healthy amount of fat, but you can replace the oil with applesauce if you're following a low-fat diet.

Source:  Cookie and Kate

Healthy Chocolate Chip Almond Granola Bars

Chewy, no-bake, gluten-free granola bars made simply with oats, almonds, almond butter or peanut butter and chocolate chips. This healthy granola bar recipe is so delicious and easy to make. Homemade granola bars are great to keep on hand for traveling or whenever hunger strikes! Recipe yields 14 to 16 bars.

Ingredients

• 1¾ cups quick-cooking oats (or old-fashioned oats, pulsed briefly in a food processor or blender to break them up)
• 1⅓ cup sliced almonds
• ⅔ cup mini dark chocolate chips
• 1 teaspoon ground cinnamon
• ½ to ¾ teaspoon salt, to taste (decrease if your almond/peanut butter is salted)
• 1 cup creamy unsalted almond butter or peanut butter
• ½ cup honey
• 1½ teaspoons vanilla extract

Instructions

Line an 8 to 9-inch square baker with two strips of criss-crossed parchment paper, cut to size. In a mixing bowl, combine the oats, almonds, chocolate chips, cinnamon and salt. Whisk to combine.

In a 2-cup liquid measuring cup, measure out the nut butter. Top with ½ cup honey and the vanilla extract. Whisk until well blended. If you must, you can gently warm the liquid mixture on the stovetop or in the microwave, but make sure it's cool before you pour it into the dry mixture (the chocolate chips will melt).

Pour the liquid ingredients into the dry ingredients. Use a big spoon to mix them together until the two are evenly combined and no dry oats remain. The drier the mixture, the more firm the bars will be, so stir in extra oats if the mixture seems wet.

Transfer the mixture to the prepared square baker. Use your spoon to arrange the mixture fairly evenly in the baker, then use the bottom of a flat, round surface (like a short, sturdy drinking glass), covered in a small piece of parchment paper (see photo), to pack the mixture down as firmly and evenly as possible.

Cover the baker and refrigerate for at least one hour, or overnight. Use a sharp knife to slice the bars. For portability, you can wrap individual bars in plastic wrap or parchment paper. Bars keep well for a couple of days at room temperature, but I recommend storing individually wrapped bars in a freezer-safe bag in the freezer for best flavor.

Notes

MAKE IT GLUTEN FREE: Be sure to buy certified gluten-free oats. 

MAKE IT VEGAN: Substitute maple syrup for the honey and use dairy-free chocolate chips. 

MAKE IT DAIRY FREE: Use dairy-free chocolate chips. 

CHANGE IT UP: Feel free to substitute chopped, toasted nuts for the sliced almonds, and chopped, dried fruit for the chocolate.

Source:  Cookie and Kate

Healthy Cranberry Orange Granola

Serves: 6 cups

Simple and healthy, maple-sweetened granola with orange zest and dried cranberries.  My family agrees that this is our favorite granola recipe by far!  I used chopped roasted pecans, maple syrup and coconut oil.  The sweetness of the maple, citrus notes and tartness of the cranberries is out of this world!  This granola will not last long!

Ingredients

• Zest of 1 large orange, preferably organic
• 2 tablespoons granulated sugar of choice
• 4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
• 1½ cups raw pecans (or other nuts or seeds*)
• 1 teaspoon fine-grain sea salt (if you're using standard table salt, scale back to ¾ teaspoon)
• 1 teaspoon cinnamon
• ½ cup melted coconut oil
• ½ cup maple syrup or honey
• 1 cup dried cranberries

Instructions

Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.

In a small bowl, combine the orange zest and sugar. Use your fingers to rub the zest into the sugar until it's bright orange and fragrant. This step will ensure that your granola is infused with orange flavor.

In a large mixing bowl, combine the oats, pecans, salt, cinnamon and orange sugar. Stir to combine. Pour in the coconut oil and maple syrup. Mix well.

Pour the granola onto your prepared baking sheet. Spread the granola into an even layer. Bake for 24 to 28 minutes (if you used honey instead of maple syrup, check at 22 minutes), stirring halfway, until the granola is turning lightly golden in color. The granola will crisp up as it cools.

Let the granola cool before stirring in the dried cranberries. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or keep it in the freezer for longer shelf life. It freezes very well and if you store in snack sized bags, it's great to grab and go!

Author: Cookie and Kate

Healthy Honey Almond Granola

A simple recipe for granola made with honey, almonds, coconut oil and spices. This granola is great for breakfast or a snack.

Yields 5 to 6 cups of granola.

Ingredients

• 4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
• 1½ cups raw slivered almonds (or other nuts*)
• 1 teaspoon fine-grain sea salt (if you're using standard table salt, scale back to ¾ teaspoon)
• ¼ teaspoon cinnamon
• ¼ teaspoon ground ginger
• ½ cup melted coconut oil (or olive oil)
• ½ cup + 1 tablespoon honey (or maple syrup)
• ¾ teaspoon vanilla
• ½ cup chopped dried apricots (preferably the Blenheim variety)
• ¼ cup chopped dried cherries (or cranberries, raisins or currants)

Instructions
Preheat the oven to 350 degrees Fahrenheit and line a half-sheet pan with parchment paper. In a large mixing bowl, combine the oats, nuts, salt, cinnamon and ground ginger. Stir thoroughly to combine.

Stir in the oil, honey and vanilla. Turn the granola out onto your prepared pan and use a large spoon to spread it in an even layer. Bake for 22 to 24 minutes, stirring halfway. The granola should be turning lightly golden (keep an eye on it as honey tends to brown). The granola will crisp up as it cools.

Let the granola cool before stirring in the chopped fruit. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or keep it in the freezer for longer shelf life.

Notes

*PREPARATION TIPS: If you are using large, whole nuts (pecans, walnuts, etc.) follow instructions as directed. If you are using small nuts or seeds (sunflower seeds, pepitas, etc.), wait to stir them into the granola until you remove it from the oven halfway through cooking.

Author: Cookie and Kate 

Healthy Granola - Basic Recipe

This is my picture of this basic recipe with coconut and chopped almonds.  
So Yummy!

Serves: 6 cups

This delicious healthy granola recipe is naturally sweetened with maple syrup (or honey)! It's made with oats, coconut oil and your favorite nuts and fruit. Make it your own! Recipe yields about 6 cups granola, enough for about 12 servings.

Ingredients

• 4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
• 1½ cup raw nuts and/or seeds (I used 1 cup pecans and ½ cup pepitas)
• 1 teaspoon fine-grain sea salt (if you're using standard table salt, scale back to ¾ teaspoon)
• ½ teaspoon cinnamon
• ½ cup melted coconut oil or olive oil
• ½ cup maple syrup or honey
• 1 teaspoon vanilla extract
• ⅔ cup dried fruit, chopped if large (I used dried cherries)
• Totally optional additional mix-ins: ½ cup chocolate chips or coconut flakes*

Instructions
Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper. In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.

Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer. Bake until golden, about 21 to 23 minutes, stirring halfway (add coconut now half way through if you choose). The granola will further crisp up as it cools.

Let the granola cool completely, undisturbed, before breaking it into pieces and stirring in the dried fruit (and totally optional chocolate chips). Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months.

Notes

MAKE IT GLUTEN FREE: Be sure to use certified gluten-free oats!
MAKE IT NUT FREE: Use seeds, like pepitas or sunflower seeds, instead of nuts!
IF YOU WANT TOASTED COCONUT IN YOUR GRANOLA: Stir the coconut flakes into the granola halfway through baking. They'll get nice and toasty that way.

Author: Cookie and Kate

Perfect Steel-Cut Oats

Serves: 4 servings

Learn how to make the most delicious steel-cut oats here! These ultra creamy, toasted steel-cut oats are ready in 35 minutes and reheat beautifully for the rest of the week. I suggest doubling the recipe if you'd like to make breakfast for the whole week or you would like to freeze it in quart sized baggies. 

Recipe as written below yields 4 modest servings (about 3 cups total, or ¾ cup per serving).

Ingredients

• 3 cups water
• 1 cup milk of choice: almond milk, cow’s milk, coconut milk, etc.
• 1 tablespoon coconut oil or unsalted butter
• 1 cup steel-cut oats (choose certified gluten-free oats if necessary)
• ¼ teaspoon salt

Optional mix-ins: ground spices like cinnamon, dried fruit like cranberries or chopped dates, toasted chopped nuts like walnuts, lemon or orange zest, etc.

Instructions
In a large saucepan, combine the water and milk. Bring the mixture to a simmer over medium heat. In the meantime, melt the coconut oil (or butter) in a 12-inch skillet over medium heat. Once shimmering, add the oats and cook, stirring occasionally, until golden and fragrant, around 2 minutes. This toasting step greatly enhances the flavor of the oats.

Stir the oats into the simmering water/milk mixture. Reduce the heat to medium low and simmer gently for about 20 minutes, stirring occasionally, until the mixture is very thick.

Stir in the salt. Continue to simmer the mixture, stirring occasionally and reducing heat as necessary to prevent scorching on the bottom, until almost all of the liquid is absorbed, about 10 minutes. (If you have doubled the recipe, your oatmeal might need an extra 5 minutes cooking time here.) The oatmeal will be very creamy when it's done.

Remove from heat and stir in any mix-ins that you'd like. Let the oatmeal rest for 5 minutes before serving so it has more time to thicken up and cool down a palatable temperature.

Portion oatmeal into bowls and add any toppings you'd like to portions that you intend to serve immediately. Let any extra oatmeal cool completely before covering and refrigerating for future breakfasts.

Here are some of my favorite toppings for steel-cut oats:

• Peanut butter, almond butter or pecan butter
• Homemade chia jam or your favorite jelly/jam
• Applesauce, preferably the chunky homemade variety, or grated fresh apple
• Coconut whipped cream or regular whipped cream
• Yogurt or a splash of cream
• Sliced bananas, strawberries, pears, peaches, mangos…
• Fresh or frozen blueberries, raspberries or blackberries
• Dried fruit, like dried cranberries, cherries, blueberries, raisins, chopped dates or apricots…
• Toasted chopped nuts like walnuts, pecans, almonds…
• Flaxseed or chia seeds
• Toasted or raw shredded coconut
• Dark chocolate, either chopped or mini chocolate chips

Source:  Cookie and Kate

Chocolate Pudding - Dairy Free

The best vegan chocolate pudding!  This is the real deal--chocolatey, rich, and creamy.

Serves: 6-8 servings

Ingredients

• 1 (13oz) can full fat coconut milk
• 1¼ cups unsweetened almond milk
• 3 Tbsp unsweetened cocoa or cacao powder
• 4 Tbsp arrowroot starch/arrowroot flour
• ⅓ cup coconut or maple sugar
• ⅔ cup dairy free chocolate chips
• 1 tsp vanilla extract
• ¼ tsp almond extract (optional)
• pinch salt

Instructions
In a medium saucepan, whisk together cocoa powder, arrowroot, and sugar. Pour in the coconut and almond milk and whisk to combine. Bring to a bubble over medium heat, stirring regularly. The mixture will slowly thicken as it comes to a low boil. Whisk it for about 2 minutes after it starts bubbling. You'll feel it thicken.

Remove from the heat and stir in chocolate chips, vanilla, almond (if using), and salt. Whisk until smooth.

Refrigerate until completely chilled. (Pudding will continue to thicken as it cools).

If the pudding ends up thicker than you prefer, you can thin it out with a tiny drizzle of additional almond or coconut milk.

Author: One Lovely Life

Spaghetti with Tuna, Tomatoes and Olives

Serves 6

Ingredients

• 1 pint cherry tomatoes (preferably Sun Gold), halved
• 6 ounces olive oil-packed Italian or Spanish tuna, drained
• 1/2 cup black olives, pitted, torn (about 2 ounces)
• 1 tablespoon capers, rinsed (chopped if large)
• 2 cloves garlic, minced
• 2 teaspoons fresh thyme
• 1 teaspoon dried oregano
• 1/8 teaspoon crushed red pepper flakes
• 1 teaspoon freshly ground black pepper
• 3 tablespoons extra-virgin olive oil, plus more to taste
• Sea salt and freshly ground black pepper
• 1 pound thin spaghetti
• 1 tablespoon fresh lemon juice
• 1/2 cup chopped fresh parsley
• 2 tablespoons chopped fresh basil

Instructions

Heat a large nonstick skillet over medium heat.
Sauté the garlic, thyme, oregano, and crushed red pepper flakes in 2 tablespoons olive oil for 30 seconds, being careful not to let the garlic burn.

Add the cherry tomatoes, olives and capers.

Stir until the sauce is thick. Remove from heat and season to taste with salt and pepper.

Cook brown rice or regular spaghetti in a large pot of boiling salted water according to directions, stirring occasionally, until al dente.

Drain and add to tomato mixture. Stir vigorously and add more oil as needed to fully coat. Gently stir in tuna. Season with sea salt and pepper to taste.

Transfer pasta to a serving bowl or platter. Drizzle with lemon juice and torn basil and parsley and serve.

Source:  Recipe Adapted from Haylie Pomroy and Epicurious