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.

4 Ingredient Chicken Marinade

Whether you have guests coming over or just need an easy weeknight dinner, this quick and simple marinade can be made ahead of time so the chicken will be ready whenever it's time to fire up the grill! The end result is a sweet, crispy glaze on the outside and moist, tender meat on the inside. Perfect every time!

4 Ingredient Chicken Marinade
Yield: about 2 cups

Ingredients

• 1 cup brown sugar
• 1 cup vegetable oil
• 1/2 cup apple cider vinegar
• 1/2 cup coconut aminos, gluten free soy sauce, or gluten free tamari

Directions

1. Mix marinade ingredients in gallon-size ziplock bag.
2. Place 6-8 boneless, skinless chicken breasts in marinade; seal bag shut.
3. To prevent leaks, place filled bag inside second gallon-size ziplock bag. Set bagged chicken in rimmed baking dish.
4. Refrigerate chicken for at least an hour, or overnight. (Longer is better because it means more flavor!) Periodically turn bag in dish to evenly disperse marinade.
5. Grill chicken until internal temperature reads 165°F with digital meat thermometer. Let chicken rest for 5-10 minutes before slicing and serving.

Recipe adapted from No Biggie.

Vegan Pecan Pie Bars

This handheld version of traditional pecan pie is the perfect after-dinner treat at Thanksgiving, or any other fall holiday gathering!

Vegan Pecan Pie Bars
Yield: 8x8 pan

Ingredients
Crust:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/3 cup pure maple syrup
• 1/3 cup coconut oil, measured solid & then melted
• 1 tsp vanilla
• 1/4 tsp salt

Filling:

• 1/3 cup coconut oil, measured solid
• 1/4 cup maple syrup
• 2/3 cup brown sugar
• 1 tsp vanilla
• 1 Tbsp almond milk
• 2 cups pecans, coarsely chopped

Directions

1. Preheat oven to 350°F. Grease 8x8 pan with nonstick cooking spray; set aside.
2. In small bowl, mix together all crust ingredients until well combined. Press into bottom of prepared pan. Bake 15-17 minutes, or until slightly golden brown. Let crust cool while filling is being prepared.
3. Meanwhile, in small saucepan over medium-high heat, bring coconut oil, maple syrup, brown sugar, and vanilla to a boil, stirring constantly. Once boiling, continue stirring and let bubble for one minute. Remove from heat. Stir in almond milk and pecans. Pour filling over crust and bake 20-22 minutes. Remove pan from oven and place on wire rack.
4. Let cool completely before cutting into bars.
5. When ready to serve, top individual bars with dairy free vanilla ice cream and/or coconut whipped cream, if desired. (The bars are also delicious on their own.) Enjoy!

Recipe adapted from Erin Lives Whole.

Cocoa "Rice Krispies" Treats

During Hy-vee's Truckload Cereal Sale, I found these giant family size bags of Malt-O-Meal cereal for only $1 each. Want to know the best part (aside from the super low price)? They're gluten free! Since Kellogg's doesn't offer any gluten free cereal options (that I know of, anyway), I was super excited to find another mainstream cereal brand (in addition to General Mills) that does. Now I can (easily and cheaply) satisfy my craving for a homemade "Rice Krispies" treat!

Cocoa "Rice Krispies" Treats
Yield: 9x13 pan

Ingredients

• 1/4 cup coconut oil
• 5 cups mini marshmallows
• 7 cups Malt-O-Meal Cocoa Dyno-Bites

Directions

1. Grease 9x13 pan with nonstick cooking spray; set aside.
2. Melt coconut oil in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.
3. Add cereal. Stir until evenly coated.
4. Lightly grease hand with nonstick cooking spray and press mixture into prepared pan. Cool before cutting into bars.

Recipe adapted from Kellogg's.

Coconut Flour Brownies

My first foray into baking with coconut flour was a rousing success! These brownies are light and fluffy, yet packed with rich chocolate flavor. You actually can't even taste the coconut! Not only is this dessert gluten free, but it can also be made dairy free. Enjoy!

Coconut Flour Brownies
Yield: 9x13 pan

Ingredients

• 1 cup coconut flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2/3 cup coconut oil
• 2 cups semisweet chocolate chips
• 3/4 cup pure maple syrup
• 2 tsp vanilla
• 5 eggs, room temperature
• 2 cups milk chocolate chips, divided

Directions

1. Preheat oven to 325°F.
2. In stand mixer fitted with paddle attachment, add coconut flour, baking soda, and salt to bowl; set aside.
3. In small saucepan over low heat, melt coconut oil and semisweet chocolate chips.
4. Once completely melted, turn off heat. Add maple syrup and vanilla; mix well.
5. Pour melted chocolate mixture into dry ingredients. Stir until well combined.
6. Add eggs to brownie batter and mix thoroughly.
7. Grease 9x13 pan with nonstick spray.
8. Pour half of brownie batter into prepared pan.
9. Sprinkle top of batter with 1 cup milk chocolate chips.
10. Pour remaining batter over chocolate chip layer.
11. Sprinkle remaining 1 cup milk chocolate chips over top of brownie layer.
12. Bake 35-40 minutes, or until toothpick inserted in center comes out clean.
13. Let brownies cool before slicing and serving.

Notes

• Feel free to use whichever type of chocolate chips you prefer: semisweet, milk, dark, bittersweet, etc. I like using the combination seen here!
• To make the recipe dairy free, simply use a compliant brand of chocolate chips (such as Enjoy Life). Easy, peasy!
• For a decadent treat, warm brownie in the microwave and top with a scoop of dairy free ice cream. It's heavenly!

Recipe adapted from The Coconut Mama.