Ginger Sesame Kale Stir Fry

This aromatic, plant-based side dish is bursting with Asian flavors and comes together in less than 15 minutes!

Ginger Sesame Kale Stir Fry
Yield: 6-8 servings

Ingredients

• 2 Tbsp sesame oil
• 16 oz bag chopped kale (about 10 cups)
• 1 Tbsp minced garlic
• 1 tsp ground ginger
• 2 Tbsp coconut aminos
• 1 Tbsp lemon juice
• 3 Tbsp sesame seeds

Directions

1. Heat sesame oil in large cast iron pot over medium heat.
2. Add kale and cook, stirring constantly, until it starts to wilt. Add garlic, ginger, and coconut aminos. Cook a few more minutes, to desired level of doneness.
3. Transfer to serving bowl and toss with lemon juice and sesame seeds.
4. Serve warm.

Recipe adapted from Glue & Glitter.

Easy Margarita

The lemon-lime tang of Sprite combined with the crisp bite of tequila is a quick and simple way to enjoy the flavors of a classic margarita on a budget.

Easy Margarita
Yield: 1 serving

Ingredients

• 1 oz tequila
• 4 oz Sprite
• splash of lime juice

Directions

1. Fill highball glass with ice.
2. Pour tequila over ice.
3. Top off with Sprite (approximately 4 oz).
4. Add splash of lime juice, to taste.
5. Stir gently with bar spoon.
6. Enjoy!

Recipe adapted from Occasional Cocktails.

Crock Pot Pulled Pork (Chicken)

For an effortless - yet flavorful - dinner, load these five ingredients into the crockpot and you'll be thanking yourself later! Better yet, this recipe can be prepared with either pork or chicken - the choice is yours!

Crock Pot Pulled Pork (Chicken)
Yield: 8-12 servings

Ingredients
Pork:

• 3 lbs boneless pork butt (or pork shoulder)
• 2 (12 oz) cans Coca Cola
• 1/4 cup chili powder
• 3 Tbsp garlic salt
• 1+ cups BBQ sauce (I use Sweet Baby Ray’s Original)

Chicken:

• 2 lbs boneless, skinless chicken breast
• 1 (12 oz) can Coca Cola
• 2 Tbsp chili powder
• 1 1/2 Tbsp garlic salt
• 1/2+ cup BBQ sauce (I use Sweet Baby Ray’s Original)

Directions

1. Place pork (chicken) in slow cooker and season with chili powder and garlic salt.
2. Pour Coca Cola in slow cooker, adding just enough to almost cover pork (chicken) — you do not need to cover meat completely.
3. Cook on low 8 hours.
4. Remove half of liquid from slow cooker using a ladel into a bowl (reserve in case you need to add some moisture back in).
5. Shred pork (chicken) in slow cooker with two forks. Add BBQ sauce, stir, add more BBQ sauce and/or reserved liquid to reach desired consistency.
6. Cover and cook another hour on low to allow flavors to develop and meat to become juicy. Stir before serving.

Recipe adapted from The Novice Chef.

Sweet & Spicy Cashews

Now that we're heading into the cooler months, the sweet heat of these cashews makes for the perfect snack to warm you up!

Sweet & Spicy Cashews
Yield: 4 cups

Ingredients

• 1/2 cup honey
• 2 tsp chili powder
• 1 tsp paprika
• 1 tsp cayenne pepper
• 4 cups raw cashew nuts
• 1/4 cup coconut sugar
• 1 tsp salt

Directions

1. Preheat oven to 325°F. Line two baking sheets with parchment paper.
2. Stir together coconut sugar and salt; set aside.
3. Stir together honey, chili powder, paprika, and cayenne pepper. Add cashews and toss to coat.
4. Spread cashews in single layer on prepared baking sheet. Roast for 5 minutes, remove pan from oven and stir cashews, then roast an additional 5 minutes.
5. Transfer cashews to second prepared baking sheet to cool for 3-5 minutes, then toss in sugar-salt mixture. Spread into single layer to continue cooling.
6. Allow cashews to cool completely before storing in airtight container. (Tip: Line bottom of container with parchment to prevent sticking and use parchment between layers of cashews.)

Recipe adapted from Leelalicious.

Crock Pot Sloppy Joes

With only four ingredients, this recipe is super simple yet packed with flavor. Better yet, it's comfort food at it's finest!

Crock Pot Sloppy Joes
Yield: 12 servings

Ingredients

• 3 lbs ground beef (or ground turkey)
• 1/3 cup brown sugar
• 1/3 cup yellow mustard
• 1 1/2 cups ketchup

Directions

1. Brown ground beef until no longer pink, then add to slow cooker.
2. Add remaining ingredients to slow cooker and stir to combine.
3. Cook on low for 3-5 hours. Stir before serving on hamburger buns.

Recipe adapted from Eating on a Dime.

Oatmeal Chocolate Chip Muffins

These moist, tender muffins are perfect for breakfast, brunch, snack time, or your mid-morning coffee break. Not only are they gluten free, but they can also be made dairy free as well!

Oatmeal Chocolate Chip Muffins
Yield: 1 dozen

Ingredients

• 1/2 cup butter, room temperature
• 3/4 cup packed brown sugar (or coconut sugar)
• 1 egg, room temperature
• 4 oz container puréed baby food (any fruit variety such as pears, prunes, apples, etc.)
• 1 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 cup Bob's Red Mill Gluten Free Quick Cooking Oats
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 cup semisweet chocolate chips

Directions

1. Preheat oven to 350°F. Line muffin tin with paper liners; set aside.
2. Using stand mixer fitted with paddle attachment, cream butter and sugar together until light and fluffy. Add egg and baby food, mixing well.
3. Stir in flour, oats, baking powder, baking soda, and salt. Mix just until combined.
4. Fold in chocolate chips.
5. Fill paper liners 3/4 full with batter.
6. Bake 17-20 minutes, or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes before removing to wire rack to cool completely.
7. Store in airtight container at room temperature for a few days or refrigerate for longer.

Recipe adapted from Bunny's Warm Oven.

Chocolate Cake Donuts

When your daughter asks to make donuts, how can you say no?! One of the perks of being stuck at home this summer has been the quality time I've spent baking in the kitchen with my kids. It has been fun to make family favorite recipes as well as trying new ones, like this!

Chocolate Cake Donuts
Yield: 1 dozen

Ingredients
Donuts:

• 1/2 cup packed brown sugar
• 3 Tbsp coconut oil
• 1 egg, room temperature
• 1 tsp vanilla
• 3/4 cup almond milk
• 1 1/4 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1/4 cup cocoa powder
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt

Glaze:

• 1 cup powdered sugar
• 1 tsp vanilla
• 1/4 cup cocoa powder (for chocolate glaze or additional powdered sugar for vanilla glaze)
• 2-3 Tbsp almond milk (depending on desired consistency)

Directions

1. Preheat oven to 350°F. Spray donut pan with nonstick cooking spray; set aside.
2. In stand mixer fitted with paddle attachment, cream brown sugar and coconut oil. Add egg, vanilla, and almond milk. Mix well.
3. Add flour, cocoa, baking powder, baking soda, and salt. Mix until fully combined.
4. Spoon batter into large plastic storage bag. Close seal of bag. Cut tip off bag corner. Carefully squeeze bag to fill donut pan.
5. Bake 10-12 minutes, or until donuts spring back when gently pressed.
6. In small bowl, whisk together glaze ingredients. Dip each warm donut into glaze and then top with sprinkles. Place on wire rack until ready to serve.
7. Store in airtight container at room temperature.

Recipe adapted from Mama Knows Gluten Free.

Flaxseed Muffins

Finally, a healthy muffin that tastes great! Flaxseed is a good source of dietary fiber, protein, iron, and healthy omega-3 fats. Ground flaxseed can improve digestive health and may lower blood cholesterol levels, making it a great addition to you diet!

Flaxseed Muffins
Yield: 9 muffins

Ingredients

• 2 large eggs, room temperature
• 1/2 cup almond milk
• 1 tsp vanilla
• 1/3 cup coconut sugar
• 3 Tbsp granulated sugar
• 1/4 cup melted coconut oil
• 1/2 cup ground flaxseed
• 1/2 cup almond flour
• 3/4 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 Tbsp baking powder
• 2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp salt

Directions

1. Preheat oven to 350°F.
2. Line muffin tin with liners; set aside.
3. Whisk eggs in large bowl.
4. Add milk, vanilla, sugars, and oil and whisk until smooth and combined.
5. Add remaining ingredients and whisk just until all ingredients are combined.
6. Divide batter evenly between muffin cups using large cookie dough scoop.
7. Bake 15-17 minutes, or until toothpick inserted in center comes out clean.
8. Cool in pan for 10 minutes before removing to wire rack to cool completely.
9. Store in airtight container at room temperature for a few days or freeze for later.

Recipe adapted from Life After Wheat.

Homemade Balsamic Vinaigrette Dressing

This light and healthy dressing is perfect on salads, in a wrap, or as a marinade and it comes together in under 5 minutes!

Homemade Balsamic Vinaigrette Dressing
Yield: 1 cup

Ingredients

• 2/3 cup olive oil
• 1/3 cup balsamic vinegar
• 1 Tbsp honey
• 2 tsp minced garlic
• 1 tsp Dijon mustard
• 1/4 tsp dried basil
• 1/4 tsp ground black pepper
• 1/8 tsp salt

Directions

1. Measure and combine all ingredients into mason jar, dressing bottle, or bowl.
2. If using mason jar or dressing bottle, shake ingredients until well combined. If using bowl, whisk ingredients until combined.
3. Serve immediately, or store leftovers for up to 2 weeks.

Recipe adapted from Erhardts Eat.

French Toast Casserole

Instead of making traditional French toast on the stovetop where you can only cook a few servings at a time, try baking this casserole in the oven so that everyone can sit down at the table together to enjoy brunch at the same time!

French Toast Casserole
Yield: 8x8 pan

Ingredients
For Casserole:

• 6-8 cups cubed gluten free bread (I used this recipe)
• 1 1/4 cups almond milk
• 4 eggs, room temperature
• 6 Tbsp sugar
• 1 Tbsp vanilla
• 1 tsp cinnamon
  

For Topping:

• 1/4 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1/4 cup brown sugar (or coconut sugar)
• 4 Tbsp butter, softened
  
• 1 tsp cinnamon
  
• 1/8 tsp salt

Directions

1. Preheat oven to 350°F.
2. Grease 8x8 baking dish with nonstick cooking spray. Evenly layer bread cubes in prepared dish.
   
3. In medium bowl, whisk together almond milk, eggs, sugar, vanilla, and cinnamon. Pour mixture over bread.
4. In separate bowl, mix together topping ingredients with fork. Crumble over bread.
5. Bake 30-35 minutes, or until center is set and topping is browned.
6. Serve hot from the oven topped with maple syrup. Enjoy!
   

Recipe adapted from Sweet and Simple Living.

Snickerdoodles

My middle daughter has been learning about fractions in math class, so her teacher tasked the students with preparing a recipe in the kitchen (with adult supervision, of course!) to reinforce the concepts they learned throughout third grade. What a fun, and delicious, way to end the school year!

Snickerdoodles
Yield: 6 dozen

Ingredients
For Cookies:

• 1 cup butter, softened
• 1 1/2 cups sugar
• 2 eggs, room temperature
• 1 tsp vanilla
• 2 3/4 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1/4 tsp salt

For Rolling:

• 3 Tbsp sugar
• 3 tsp cinnamon

Directions

1. Preheat oven to 350°F. Line baking sheets with parchment paper or silpat baking mats; set aside.
2. In stand mixer fitted with paddle attachment, cream butter and sugar until light and fluffy. Add eggs and vanilla; mix well.
3. Stir in flour, cream of tartar, baking soda, and salt; mix just until combined.
4. In small bowl, stir together sugar and cinnamon for rolling.
5. Roll dough into balls the size of small walnuts (about 1/2 Tbsp). Roll in cinnamon sugar mixture until evenly coated. Place 2" apart on prepared baking sheets.
6. Cook 8 minutes. (Cookies puff up at first, then flatten out.)
7. Cool 2 minutes before removing to wire rack to cool completely.
8. Store in airtight container at room temperature.

Made in loving memory of my husband's late Aunt Barb who shared my love of baking!

Honey Bread

I've been craving a peanut butter and jelly sandwich lately, so I figured I would pick up a loaf of gluten free bread at the store to get my fix. Unfortunately, I couldn't stomach the $6 price tag, so I decided to bake my own bread instead!

This aromatic loaf is the perfect canvas to build any type of sandwich, whether you're in the mood for something sweet (pb&j) or something savory (chicken salad), and could even be used to make french toast!

Honey Bread
Yield: 1 loaf

Ingredients

• 3 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 1/2 tsp baking powder
• 3/4 tsp baking soda
• 1/4 tsp cinnamon
• 1 Tbsp instant coffee
• 1/2 cup boiling water
• 1/3 cup oil (or 2 oz tub of Gerber 1st Foods Prunes)
• 1 1/2 cups honey
• 3 eggs, room temperature

Directions

1. Preheat oven to 325°F. Grease loaf pan with nonstick cooking spray, line with parchment paper, and grease with nonstick cooking spray again; set aside.
2. In stand mixer fitted with paddle attachment, combine flour, baking powder, baking soda, and cinnamon; set aside.
3. Mix instant coffee with boiling water; add to flour mixture.
4. Blend in oil, honey, and eggs.
5. Pour batter into prepared pan.
6. Cover loosely with tin foil (to prevent over browning) and bake 30 minutes.
7. Remove tin foil and cook additional 30-40 minutes, or until toothpick inserted near center comes out clean.
8. Allow to cool in pan for 10 minutes, then lift from pan, discard parchment, and transfer to wire rack to cool completely.
9. Store wrapped in plastic wrap and then aluminum foil to keep fresh.

Recipe adapted from Nature Nate's.

White Chip Chocolate Cookies {Bars}

Like many families, I try to maximize every dollar in my grocery budget. To minimize the financial impact of my need to be dairy free on top of gluten free, I have started making small batches of DF/GF desserts just for me while continuing to make regular GF baked goods for my family. An easy way to do this has been to cut cookie recipes in half and bake them as bars. I have included both versions below!

White Chip Chocolate Cookie Bars
Yield: 8x8 pan

Ingredients

• 1 cup plus 2 Tbsp Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1/3 cup cocoa
• 1/2 tsp baking soda
• 1/8 tsp salt
• 1/2 cup (1 stick) butter, softened
• 1/3 cup granulated sugar
• 1/3 cup brown sugar
• 1/2 tsp vanilla
• 1 egg, room temperature
• 1 cup white chocolate chips

Directions

1. Preheat oven to 350°F. Grease 8x8 pan with nonstick cooking spray; set aside.
2. Combine flour, cocoa, baking soda, and salt in small bowl.
3. Beat butter, sugars, and vanilla in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually stir in flour mixture. Fold in white chocolate chips.
4. Dump dough into prepared pan and flatten into even layer.
5. Bake 20-25 minutes, or until center is set.
6. Cool completely before cutting into bars.

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Dairy Free Option

• Country Crock has a new line of plant based butters that are both dairy free and gluten free. I used the avocado sticks in this recipe, and they work just like real butter!
• Nestle Tollhouse has a line of "Simply Delicious" baking morsels that are free from the 8 major food allergens. It's the first company I've seen that offers dairy free white morsels in-store!
• Both of these products were purchased from Walmart, so you don't have to visit any specialty shops to make this recipe; you can simply pick up these ingredients during your regular shopping trip!

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White Chip Chocolate Cookies
Yield: 4 dozen

Ingredients

• 2 1/4 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 2/3 cup baking cocoa
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 2/3 cup brown sugar
• 1 tsp vanilla
• 2 eggs
• 2 cups white chocolate chips

Directions

1. Preheat oven to 350°F.
2. Combine flour, cocoa, baking soda, and salt in small bowl.
3. Beat butter, sugars, and vanilla in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually stir in flour mixture. Fold in white chocolate chips.
4. Drop by rounded tablespoon on baking sheet lined with parchment paper. (This allows for easier removal from pan after cooling. You can reuse the same parchment between batches to cut down on waste!)
5. Bake 9-11 minutes, or until centers are set. Cool on baking sheet 2 minutes before removing to wire rack.
6. Cool completely before storing.

Recipe adapted from Very Best Baking.

Gluten Free Vegan Cookie Cake

I don't really talk about my health issues on my blog even though that's what prompted me to start this whole thing in the first place. I've been suffering from chronic craniofacial pain for over four years, and the past week has been brutal. The severity of my pain has been at an all-time high, literally the worst it's ever been, and no external remedies provide relief. (OTC medications, ice, heat, massage, etc. don't even touch it.)

One thing I've learned during these last few years is that inflammation is largely responsible for how I feel day to day. And reducing inflammation starts with the food I put into my body. The first time I tried to go gluten free, I failed. I ended up trying again a few months later and have been successful ever since. Last year around this time I tried going dairy free, but I didn't really notice a change, good or bad, so I stopped being too careful about avoiding milk products. I've been saying to my husband for a while now that I think it's only a matter of time before my body decides for me that I must go dairy free, and that time is now. What better way to kick off attempt #2 than with a new recipe!

Gluten Free Vegan Cookie Cake
Yield: 8″ springform pan

Ingredients

• 2 1/2 cups almond flour
• 1/2 cup coconut flour
• 1 1/2 tsp baking soda
• 1/8 tsp salt
• 1/4 cup melted coconut oil
• 1/3 cup SunButter
• 3/4 cup pure maple syrup
• 1 tsp pure vanilla extract
• 1 cup vegan chocolate chips

Directions

1. Preheat oven to 350°F. Grease 8″ springform pan with nonstick cooking spray.
2. Add almond flour, coconut flour, baking soda, and salt to large bowl and whisk to combine. Be sure to remove any large lumps.
3. In small bowl, add melted coconut oil, sunbutter, maple syrup, and vanilla; mix to combine.
4. Add wet ingredients to dry ingredients, then mix. When almost combined, add chocolate chips. Batter will be stiff.
5. Dump dough into prepared pan and flatten into even layer.
6. Bake 18-20 minutes, or until top is golden brown and toothpick inserted in center comes out clean.
7. Allow to cool completely on wire rack.
8. Store in airtight container at room temperature.

Once you're ready to cut into the cookie cake, you may notice that the inside has turned GREEN! According to SunButter FAQs, the naturally occurring chlorogenic acid (chlorophyll) in sunflower seeds reacts with the baking soda when cooked, causing the green color when the cookie cake cools (and oxidizes). I know that’s awfully science-y, but I am married to a chemistry professor, after all! The take-home message from all of this: the green hue is totally normal, completely harmless, and 100% safe to consume.

I know what you're thinking: what if I want to avoid this whole green conundrum altogether?! Simply substitute your favorite nut butter of choice! Peanut butter and almond butter would be my top two runners up. The main reason I ventured into the SunButter world is that on top of gluten and dairy issues, I've also noticed I feel bad after I eat peanut butter. Did I mention that I'm grain free, too? Good thing I love to cook, because everything I eat these days is made in my own kitchen!

Recipe adapted from Fooduzzi.

Bottom Round Roast

I decided to try something new for our family Christmas dinner this year (I can't believe that was already a month ago!) when I came across a beautiful roast marked down in price while shopping at Sam's Club. I usually put meat in the crockpot (because it's hard to mess it up that way!) so this was a bit of an experiment on my part. Boy am I glad I went out of my comfort zone! The end result was a juicy, tender roast on the inside complemented by a crunchy, mouth-watering herbal crust on the outside.

Bottom Round Roast
Yield: 6-8 servings

Ingredients

• 3-4 lb beef bottom round roast, room temperature
• 8 garlic cloves, peeled
• 2 tsp sea salt
• 1 Tbsp dried parsley
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp ground black pepper
• 1/4 cup olive oil

Directions

1. Preheat oven to 375°F. Line baking pan with foil and grease with nonstick cooking spray; set aside.
2. Using a mortar and pestle, turn garlic cloves and sea salt into a paste. Stir in parsley, thyme, rosemary, pepper, and olive oil.
3. Remove roast from packaging and place on prepared pan. Rub all sides with herb mixture. When finished, place roast in pan with fatty side up.
4. Bake 18-20 minutes per pound, or until internal temperature reaches 125-130°F, for medium-rare (or until roast is at desired doneness and/or temperature).
5. Remove roast from pan and place on platter or cutting board. Cover loosely with foil (so the meat doesn't "sweat") and allow roast to rest for at least 15-20 minutes before slicing.
6. After resting, thinly slice the roast against the grain for the most tender bite. (If you cut with the grain, the meat will be much harder to chew.)

Recipe adapted from Allergy Free Alaska.

Perfect Paloma {Cocktail}

This refreshing cocktail can be enjoyed any time of the year, from a New Year's Eve party in the winter to a backyard barbeque in the summer!

Perfect Paloma {Cocktail}
Yield: 1 serving

Ingredients

• 2.75 oz grapefruit juice
• 1.5 oz tequila
• 0.5 oz agave syrup
• 0.5 oz lime juice
• 1.0 oz sparkling water

Directions

1. Combine all ingredients, except sparkling water, in cocktail shaker; shake to mix.
2. Pour over ice in small tumbler glass.
3. Top with sparkling water. Enjoy!

Recipe adapted from Patron Tequila.

Oven Roasted Squash

Every fall, my in-laws generously share their bountiful squash harvest with us. And every year, I forget what settings I need for my oven and timer to cook it. So this time around, I remembered to make note of that information so I no longer have to guess!

Oven Roasted Squash
Yield: 1 sheet pan

Ingredients

• Pictured: 1 buttercup (round) & 1 butternut (oblong) squash

Directions

1. Preheat oven to 400°F.
2. Trim stems off squash. Cut squash in half and remove seeds.
3. Line pan with foil. Place squash in single layer on pan. Pierce with fork. Lightly coat with nonstick cooking spray. Cover with foil.
4. Bake about one hour, or until squash is fork tender.
5. Let cool on counter, still covered, about 20 minutes.
6. Scoop flesh into bowl. Cover and store in refrigerator (for a few days) or freezer (for a few months) until ready to use.

Vegan Pumpkin Spice Muffins

Simply put, this aromatic recipe embodies all things fall, which just so happens to be my favorite season! These tender, fluffy muffins are filled with autumn spices, studded with pecans, and topped with a sweet crunch.

Vegan Pumpkin Spice Muffins
Yield: 15 muffins

Ingredients

• 1 cup pureed pumpkin (or squash)
• 1/2 cup almond milk
• 1/2 cup avocado oil
• 2 tsp vanilla
• 1 3/4 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 Tbsp baking powder
• 2 tsp cinnamon
• 3/4 tsp ground ginger
• 1/2 tsp salt
• 1/2 cup chopped pecans (or walnuts)

Directions

1. Preheat oven to 375°F.
2. In stand mixer fitted with paddle attachment, thoroughly mix pumpkin, almond milk, avocado oil, and vanilla.
3. Add flour, granulated sugar, brown sugar, baking powder, cinnamon, ginger, and salt to wet ingredients. Mix just until combined.
4. Fold in pecans.
5. Line muffin tins with paper liners and fill each 2/3 full. Sprinkle 1/2 tsp of brown sugar on top of each muffin.
6. Bake 16-20 minutes, or until toothpick inserted in center comes out clean. Immediately remove from pans to wire rack.
7. Serve warm. Spread with plant-based butter and/or drizzle with maple syrup, if desired. Enjoy!

Recipe adapted from Apple of My Eye.

Oven Roasted Carrots

This simple side dish pairs perfectly with any main course and can be customized with your favorite combination of herbs & spices!

Oven Roasted Carrots
Yield: 4-6 servings

Ingredients

• 2 lbs carrots
• cooking spray
• salt (and/or other seasonings)

Directions

1. Preheat oven to 375°F. Grease rimmed cookie sheet with cooking spray.
2. Peel carrots and trim ends, then rinse under cool water. Drain carrots on paper towel to remove excess moisture.
3. Cut carrots in 1/2" thick round discs and arrange in single layer on prepared pan.
4. Spray carrots with cooking spray and season with salt, to taste.
5. Bake for 20 minutes, or until fork tender and edges brown slightly.
6. Serve hot from the oven!

Recipe adapted from Big Bear's Wife.

Vegan Carrot Raisin Salad

This bright and refreshing summer salad is packed with crunchy carrots, juicy raisins, and tangy pineapple, making it the perfect side dish for any picnic, potluck, or cookout!

Vegan Carrot Raisin Salad
Yield: about 5 cups

Ingredients

• 4 cups shredded carrots
• 1/2 cup raisins
• 1/2 cup pineapple, cut into small pieces (if using canned, drain well first)
• 1/2 cup vegan mayonnaise
• 2 Tbsp pure maple syrup
• 1 Tbsp lemon juice
• 1/4 tsp salt

Directions

1. Peel carrots and shred using food processor (or purchase pre-shredded carrots from grocery store). Blot carrot shreds with paper towel to remove excess moisture.
2. In medium sized bowl, whisk mayonnaise, maple syrup, lemon juice, and salt until smooth.
3. Add carrots, raisins, and pineapple to dressing and stir to thoroughly combine.
4. Chill in refrigerator overnight to hydrate raisins and allow flavors to develop.
5. Serve cold.

Recipe adapted from Healthier Steps.