Caprese Salad

My daughter was given this recipe by one of her school friends who is gluten free. With the simple list of ingredients and basic chopping skills required, it's a great way to involve your kids in the kitchen!

Caprese Salad
Yield: 6-8 servings

Ingredients

• 1 English cucumber
• 4 tomatoes on the vine
• 4 oz mozzarella cheese pearls (about 1/2 cup)
• 6 fresh basil leaves
• 1 Tbsp olive oil
• 1 Tbsp lemon juice

Directions

1. Dice cucumber and tomatoes into bite-sized pieces; place in large bowl.
2. Add cheese pearls to bowl.
3. Slice basil leaves into thin strips and add to bowl.
4. Drizzle olive oil and lemon juice over ingredients in bowl; gently toss to coat.
5. Refrigerate an hour (or more) before serving.
6. Leftover salad keeps up to 2 days in refrigerator.

Variations

• Drizzle balsamic vinegar on individual servings for added flavor.
• Add quinoa to make more filling and turn into main entree.

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.

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.

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.

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.

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.

Easy Broccoli Slaw

When you're not in the mood for a leafy green salad, but you're not quite feeling like a hot vegetable side dish either, toss together this simple broccoli slaw for a quick and versatile addition to any meal!

Easy Broccoli Slaw
Yield: about 4 cups

Ingredients

• 1/3 cup mayonnaise
• 1 1/2 Tbsp apple cider vinegar
• 1 Tbsp extra virgin olive oil
• 1 Tbsp Dijon mustard
• 1/2 tsp granulated sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 16 oz bag of broccoli slaw

Directions

1. Whisk dressing ingredients in medium-sized bowl.
2. Toss with bagged broccoli slaw until evenly coated. Serve cold.

Notes

• This broccoli slaw recipe keeps really well in the fridge, and the flavors actually improve over time!
• To transform this slaw into a main dish, try adding a combination of dried cranberries (Craisins), pistachios, crumbled bacon, sunflower kernels, slivered almonds, and/or blue cheese crumbles.

Recipe adapted from I Breathe I'm Hungry.

Vegan Lemon Coconut Chia Muffins

Reminiscent of the traditional lemon-poppyseed combination, these aromatic citrus muffins are studded with crunchy chia seeds and cater to a variety of dietary needs: vegan, gluten free, dairy free, egg free, soy free, and peanut free!

Vegan Lemon Coconut Chia Muffins
Yield: 12 muffins

Ingredients
Wet:

• 1 cup almond milk
• 2 Tbsp chia seeds
• 2 Tbsp coconut oil, melted
• zest of 2 lemons
• juice of 2 lemons
• 2/3 cup granulated sugar
• 1/2 tsp lemon extract

Dry:

• 1 1/4 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 3 Tbsp dried coconut flakes
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

Directions

1. Mix together almond milk and chia seeds until well combined. Refrigerate about an hour to hydrate chia seeds.
2. Line muffin pan with paper liners. Preheat oven to 350°F.
3. In medium bowl, whisk remaining wet ingredients into chia seed mixture. Add dry ingredients and stir just until combined. (Be careful not to overmix!)
4. Divide batter evenly among prepared muffin cups. Bake 18-20 minutes, or until toothpick inserted in center comes out clean.
5. Cool in pan for 5 minutes before removing to wire rack to cool completely.
6. Muffins can be stored in airtight container at room temperature for up to 2 days, or in refrigerator for up to 5 days.

Recipe adapted from Vegan Richa.

Vegan Sour Cream

Just like its dairy-filled counterpart, this vegan sour cream is thick, creamy, tangy, and deliciously satisfying!

Vegan Sour Cream
Yield: 2-3 cups

Ingredients

• 1 1/2 cups raw cashews, soaked in water overnight
• 3/4 cup water
• 2 Tbsp apple cider vinegar
• 1 Tbsp fresh lemon juice
• 1/2 tsp salt
• OPTIONAL: 1 cup unsweetened non-dairy yogurt

Directions

1. Drain water from cashews and add to high powered blender (such as Nutri Ninja). Add 3/4 cup fresh water, apple cider vinegar, lemon juice, and salt. Blend until very smooth. (I run multiple blend cycles on my Ninja to reach the perfect consistency.)
2. Pour cashew mixture into a bowl and stir in yogurt. This is optional, but it elevates the sour cream to another level in terms of texture and flavor!
3. Use sour cream immediately, or transfer to a small covered container and refrigerate for up to a week. (It also freezes well.) Enjoy!

Recipe adapted from Nora Cooks.

Spicy Vegan Hot Corn Dip

This zesty dip is packed with bold Mexican flavors. And the best part? It doubles as both an appetizer and a side dish. Win!

Spicy Vegan Hot Corn Dip
Yield: about 4 cups

Ingredients
Sauce:

• 1 cup raw cashews, soaked in water overnight
• 1 cup almond milk
• 1/3 cup nutritional yeast
• 1 Tbsp lemon juice
• 1 Tbsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt

Dip:

• 2 (15 oz) cans Mexicorn, drained
• 7 oz can mild diced green chiles, drained
• 1 cup Daiya cheddar style shreds
• 1/2 cup sliced green onions

Directions

1. Preheat oven to 350°F. Grease small baking dish with nonstick cooking spray; set aside.
2. In large bowl, combine Mexicorn, chiles, Daiya shreds, and green onion; set aside.
3. Drain water from cashews. In high powered blender (such as Nutri Ninja), combine cashews, milk, nutritional yeast, lemon juice, chili powder, cumin, garlic powder, and salt. Blend on high until smooth and creamy. Pour sauce over veggies in mixing bowl and stir to combine.
4. Transfer mixture to prepared baking dish. Bake on center rack for 15-20 minutes, or until dip begins to bubble and lightly brown on top.
5. Remove dip from oven and serve immediately with your choice of tortilla chips, chopped veggies, or other dippers!

Notes

• As written above, the dish is more mild in terms of spiciness. Want to kick it up a notch? Increase the level of heat by adding cayenne pepper, hot sauce, and/or chopped jalapeño.
• This dish can be made ahead of time, so feel free to prep it all the night before and bake when you're ready the next day. Simply cover with foil (to prevent over-browning) and bake away!

Recipe inspired by Peas and Crayons.

Creamy "Caesar" Salad Dressing

I'll be the first to admit that this dressing tastes nothing like true caesar (at least to me, anyway). I think this recipe gets its name largely because of the secret ingredient found in traditional caesar salads: anchovy paste. Nevertheless, this creamy, zesty dressing is delicious and will brighten the taste of any salad!

Creamy "Caesar" Salad Dressing
Yield: about 16 oz

Ingredients

• 1 cup mayonnaise
• 1/3 cup olive oil
• 1/4 cup lemon juice
• 2 tsp anchovy paste
• 2-4 garlic cloves, finely minced
• 1 tsp black pepper

Directions

1. Place all ingredients in salad dressing shaker.
2. Gently shake until evenly mixed.
3. Refrigerate at least 2 hours before serving.
4. Dressing remains fresh up to 1 week in refrigerator.

Serving Suggestion

• Toss dressing with a blend of Brussels sprouts, Napa cabbage, kohlrabi, broccoli, carrots, and kale.
• For added protein, sprinkle individual servings with crumbled bacon, toasted cashews, hemp hearts, sunflower kernels, chickpeas, or your favorite salted nut.

Recipe adapted from The Endless Meal.

Vegetarian Lentil Tortilla Soup

Looking for a new recipe to add to your meal prep rotation? Make this flavorful soup in advance and enjoy it for lunches or dinners all week long! It’s fabulous the next day (because all those spices have a chance to mingle together), and it freezes well, too!

Vegetarian Lentil Tortilla Soup
Crock Pot Recipe (8-10 servings)

Ingredients

• 1 onion, diced
• 1 bell pepper, diced
• 4 cups vegetable broth
• 15 oz can diced tomato, with liquid
• 1 cup mild salsa
• 6 oz can tomato paste
• 15 oz can black beans, drained & rinsed
• 15 oz can pinto beans, drained & rinsed
• 15 oz can corn, drained
• 3/4 cup dried lentils
• 1 Tbsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1/8 tsp cayenne pepper
• 1/2 cup heavy cream (optional) - Feel free to use cream cheese or cashew cream in place of the heavy cream. Or skip the cream altogether! This recipe can be made without it, as seen in the photo above. Let your dietary preference(s) be your guide!

Directions

1. Add all ingredients, except heavy cream, to slow cooker.
2. Cook on high 4-6 hours or low 7-8 hours, until dried lentils are cooked through and veggies are tender.
3. If using cream, stir in just before serving.
4. Ladle soup into bowls and add all your favorite toppings to individual servings. Dig in and enjoy!

Topping Suggestions

• shredded cheese
• sour cream
• sliced green onions
• fresh cilantro
• chopped red onion
• sliced black olives
• diced avocado
• crushed tortilla chips

Recipe adapted from Peas and Crayons.

Vegan Spinach Artichoke Dip

Craving comfort food? This warm, oven-baked dip has all the makings of its traditional counterpart (think: ooey-gooey, creamy goodness) without any of the dairy!

Vegan Spinach Artichoke Dip
Yield: small baking dish

Ingredients

• 1 cup raw cashews, soaked in water at least 2 hours
• 1 cup almond milk
• 1/3 cup nutritional yeast
• 1 Tbsp lemon juice
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 2 cups chopped onion
• 1 Tbsp minced garlic
• 8 oz bag frozen spinach, thawed & drained
• 13.75 oz can artichoke hearts, drained & chopped
• 7.1 oz package Daiya mozzarella style shreds

Directions

1. Preheat oven to 375°F. Grease small baking dish with nonstick cooking spray; set aside.
2. Saute onion in olive oil over medium heat until translucent and tender. Place onions in mixing bowl with minced garlic, spinach, artichokes, and Daiya shreds; set aside.
3. Drain water from cashews. In high powered blender (such as Nutri Ninja), combine cashews, milk, nutritional yeast, lemon juice, garlic powder, and salt. Blend on high until smooth and creamy. (This sauce is delicious on its own, almost like alfredo for gluten free pasta... just a suggestion!) Pour sauce over veggies in mixing bowl and stir to combine.
4. Transfer mixture to prepared baking dish. Bake on center rack for 25-30 minutes, or until dip begins to brown and is mostly set.
5. Remove dip from oven and serve immediately with your choice of crackers, tortilla chips, chopped veggies, or other dippers!

Recipe adapted from Simply Quinoa.

The Very Best Vanilla Cupcakes

Tender, moist, and fluffy... what more could you ask for?! These cupcakes are so delicious on their own that you almost don't even need to frost them! No one will believe they are both gluten free and dairy free.

The Very Best Vanilla Cupcakes
Yield: 1 dozen

Ingredients

• 1 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 3 Tbsp cornstarch
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 5 Tbsp Earth Balance Vegan Buttery Sticks
• 3/4 cup sugar
• 1 tsp vanilla
• 3 eggs, room temperature
• 2/3 cup plain dairy free yogurt

Directions

1. Preheat oven to 350°F. Line muffin tin with paper liners; set aside.
2. Sift together flour, cornstarch, baking powder, baking soda, and salt; set aside.
3. In stand mixer fitted with paddle attachment, cream "butter" and sugar until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla.
4. Alternate additions of sifted flour mixture and yogurt, scraping down sides of bowl as needed.
5. Using ice cream scoop, fill muffin liners about 2/3 full.
6. Bake 15-18 minutes, or until toothpick inserted in center comes out clean. (Centers will spring back up when gently pressed.)
7. Cool in pan for 5 minutes, then place cupcakes on wire rack to finish cooling.
8. Once completely cool, decorate cupcakes with frosting and sprinkles. Enjoy!

Notes

• For one 8-inch round cake: Prepare recipe as stated above.
• For two 8-inch round cakes: Double recipe.
• For three 8-inch round cakes: Triple recipe.
• To bake round cake layer(s), grease pan(s) and line bottom(s) with parchment paper. Cook about 25 minutes.
• For frosting, try my buttercream recipe, using Earth Balance Vegan Buttery Sticks in place of butter to make dairy free.

Recipe adapted from Gluten Free on a Shoestring.

7 Layer Dip {Dairy Free}

This Mexican dip is the ultimate party food with all of the flavor and none of the dairy!

7 Layer Dip {Dairy Free}
Yield: 8x8 pan

Ingredients
Dip:

• 16 oz can refried beans
• 8 oz container guacamole (or 1 cup homemade)
• 1 cup cashew cream (recipe prepared with 1/2 cup water)
• 1/2 cup dairy free Daiya cheddar style shreds
• 1 small Roma tomato, chopped
• 2 green onions, sliced
• 1/4 cup sliced black olives (optional)

Spices:

• 1 tsp chili powder
• 1 tsp paprika
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/8 tsp garlic powder
• 1/8 tsp onion powder

Directions

1. Spread refried beans in even layer on bottom of dish.
2. Spread even layer of guacamole over beans.
3. In small bowl, mix cashew cream with spices. (This can be made in advance to let flavors develop.) Spread evenly over guacamole, to edges of pan, to prevent avocado from browning.
4. Sprinkle cheddar shreds over spiced cashew cream.
5. Top with chopped tomato and sliced green onions. Add sliced black olives, if desired. (I just didn't have any in my pantry when I made it!)
6. Refrigerate at least a few hours, or overnight, before serving.
7. Scoop with tortilla chips and enjoy!

Creamy Vegan Wild Rice Soup

This soup is the very definition of comfort food: creamy, hearty, and flavorful! Here in the Midwest, it's the perfect dinner to warm you up during these long, cold winter months. You won't even miss the dairy, I promise!

Creamy Vegan Wild Rice Soup
Yield: 6 servings

Ingredients

• 1 cup raw (unsalted) cashews, soaked in water overnight
• 4 ribs celery, chopped
• 1 cup chopped carrots
• 1 whole medium onion, chopped
• 4-6 cloves garlic, minced
• 64 oz vegetable broth
• 1 cup wild rice (see "Tips" below)
• 1 Tbsp dried thyme, to taste
• 2 tsp salt, more to taste
• 8 oz mushrooms, chopped
• 15 oz can cannellini (white kidney) beans

Directions

1. Soak cashews overnight, if possible. If not, soak in boiling water immediately (the longer, the better).
2. Chop celery, carrots, onion, and garlic.
3. Chop mushrooms, set aside.
4. Reserve 1 cup (8 oz) of broth. Heat remaining vegetable broth in large pot over medium heat.
5. Rinse and drain wild rice.
6. Add wild rice, thyme, and salt to hot vegetable broth. Add veggies (celery, carrots, onion, and garlic), too.
7. Place lid on pot and set a timer for 30 minutes.
8. Meanwhile, drain soaked cashews and liquid from cannellini beans.
9. Place cashews and beans in Nutri Ninja (or Vitamix). Add reserved cup of vegetable broth. Blend on high for 1 minute until smooth.
10. When timer goes off, stir creamy mixture into the pot. Add chopped mushrooms.
11. Replace lid, lower heat, and set timer for additional 15 minutes.
12. When timer goes off, check if wild rice is done (should be a bit chewy).
13. Serve piping hot out of the pot. Enjoy!

Tips

• Save time by not sautéing the veggies first and just put them directly into the pot. It can be done either way and honestly comes down to personal preference! (My husband likes the vegetables to be a bit more tender, so the added step of cooking them first works best for us.)
• To ensure the rice doesn't stick to the bottom of the pot, I stir occasionally to keep the ingredients evenly distributed.
• This soup is filling and rich. Before you ladle up a giant bowl, make yourself a mugs-worth. It catches up to you quick!
• Since so many wild rice products are cross-contaminated with wheat, I used this truRoots Sprouted Rice & Quinoa Medley which is certified gluten free.

Recipe adapted from Life Is No Yoke.

Cashew Cream

This versatile plant-based alternative to traditional dairy products (think: heavy cream, sour cream, and the like) can be used in both sweet and savory dishes. The cream takes on the flavor of the ingredients used to season it, and the consistency can be made as thick, or as thin, as a recipe calls for. Flexibility is the name of the game!

Cashew Cream
Yield: up to 2 cups

Ingredients

• 1 cup raw cashews
• 1/3 to 3/4 cup water, depending on desired thickness

Directions

1. Place cashews in bowl and cover with water. Let soak at least 3 hours, or overnight.
2. Drain completely. Combine cashews with fresh water and blend until very smooth (about a minute in high-powered blender, such as Nutri Ninja).
3. For sweet cream: use 3/4 cup water and add 1/8 tsp salt, 1/2 tsp pure vanilla extract, and 1-2 Tbsp sugar or maple syrup.
4. For savory cream: add pinch of salt and lemon juice, nutritional yeast, herbs and/or spices, to taste.
5. For homemade cashew milk: use 3 cups of water.
6. Cream lasts 3-4 days in refrigerator, or it can be frozen.

Recipe adapted from Chocolate Covered Katie.

Almond Flour Chocolate Chip Cookies

I've been a bit quiet on my blog lately because I'm going through a huge personal transition... not only will I be eating gluten free, but I have eliminated all dairy from my diet as well. I have been lactose intolerant for basically my entire adult life, but I've been able to consume limited amounts of dairy without too much issue. To keep things real, a bunch of health issues collided in a perfect storm the week before Christmas, and I finally said enough is enough! After thinking about going dairy free for a few months (just ask my husband...I'm sure he got sick of me talking about it), I finally pulled the plug. Just like going gluten free totally sucked in the beginning (there's really not a nicer way to say it), I got used to it and it became my new normal. Now, I will be doing the same with dairy!

I'll admit, these cookies didn't quite satisfy my chocolate chip cookie hankering the way I was hoping they would. The cookies are not as sweet as the desserts I normally make, but maybe that is a good thing... I just need to retrain my tastebuds! On a positive note, I was pleasantly surprised by the soft and pillowy texture of these cookies because almond flour recipes often turn out dense, and these cookies were quite the opposite! I will definitely make them again and maybe play around with the extracts and/or mix of chocolate chips.

Almond Flour Chocolate Chip Cookies
Yield: 30 cookies

Ingredients

• 1/4 cup coconut oil, room temperature
• 1/4 cup maple syrup
• 3 eggs, room temperature
• 1 tsp vanilla extract
• 1/4 tsp almond extract (optional)
• 3 cups almond flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup semisweet (or dark) chocolate chips (regular or dairy free, your choice!)

Directions

1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
2. Combine almond flour, baking soda, and salt; set aside.
3. In stand mixer fitted with paddle attachment, beat coconut oil and maple syrup until creamy, but not fully incorporated, about 5 minutes. Add eggs, vanilla, and almond extract (if using) and mix for 2 additional minutes.
4. Slowly add dry ingredients to egg mixture and mix briefly. Fold in chocolate chips until evenly distributed.
5. Place large rounded tablespoons onto prepared baking sheets, about 1 inch apart. (I use a small cookie dough scoop for this step.)
6. Bake until set and golden, about 12-15 minutes.
7. Remove from pan to wire rack to cool completely.

Recipe adapted from Bob's Red Mill.

Moroccan Quinoa Salad

This vegan salad is full of color, texture, and crunch! Serve it as a main meal for a quick weeknight dinner, and then pack up the leftovers to bring to work the next day for lunch. Two meals in one = WIN!

Moroccan Quinoa Salad
Yield: 3-4 servings

Ingredients
Salad:

• 1 1/2 cups cooked quinoa (or 1/2 cup uncooked)
• 1 cup matchstick carrots
• 4 green onions, thinly sliced
• 3/4 cup chickpeas, rinsed & drained (half of 15 oz can)
• 1/3 cup chopped dates (or regular raisins)
• 1/3 cup golden raisins
• 1/3 cup chopped flat leaf parsley (or cilantro)
• 1/2 cup chopped pistachios, for serving

Dressing:

• 2-3 Tbsp olive oil
• 2 Tbsp lemon juice
• 1 Tbsp honey (maple syrup or agave, if vegan)
• 1/2 tsp salt
• 1/2 tsp cumin powder
• 1/8 tsp chili powder

Directions

1. Cook quinoa according to package directions. Allow quinoa to cool completely. (Put in refrigerator to speed this up!)
2. Once quinoa is cooled, toss all salad ingredients together.
3. Combine dressing ingredients in small mason jar and shake until mixed through. Drizzle dressing onto salad and toss to combine.
4. If consuming immediately, top individual servings with chopped pistachios. Or, store in refrigerator for later! Salad ages well. :)

Recipe adapted from Little Spice Jar.