Hey there,
Surprise! Today I wanted to share my new collection of summer smoothie recipes with you.
Smoothies are one of my favorite ways to get in extra nutrition as a meal replacement or snack. You'll notice each of the recipes is for one serving, but feel free to bump that up so you have some to share....or pour into ice pop moulds for a quick dessert!
My suggestion? Pick one or two of these to try this week. Add the ingredients to your grocery list and jot down a quick meal plan for the next few days or week.
Did you know that when you wait until it's time to eat to decide what you'll have, your primal brain takes over? That's why it becomes much harder to choose something healthy in the moment.
Instead, by planning your meals at least 24 hours (or more) beforehand, you can tap into your pre-frontal cortex (your "human" superpower brain) and make decisions based on your long-term goals.
You deserve to set yourself up for a win!
Enjoy,
Tara
P.S. Here's that link for the recipe book again. Feel free to print it out or save it for future reference. :-)
Apple Brussels Sprouts Salad
You have to try this new salad! The apple adds a sweet-tart taste to the this bitter vegetable. :-)
Apple Brussels Sprouts
(Serves 4)
Ingredients:
1 tbsp. avocado oil or coconut oil
1 medium yellow onion, chopped
1 9-oz. package of shredded Brussels sprouts (or shred about 3½ cups of whole sprouts)
1 organic apple, peeled
2 tbsp lemon juice
Sea salt
Pepper
Directions:
1. Heat oil in a large skillet on medium heat. Add the onion and saute until it starts to caramelize, about 4 to 5 minutes. Add the brussels sprouts and continue cooking another 5 - 10 minutes..
2. Add the chopped apple to pan and saute for another 2-3 minutes, and then stir in the lemon juice. Cook for another minute or so before seasoning to taste with salt and pepper.
3. Serve and enjoy!
In good health,
Tara
Trail Mix Granola
Is this trail mix or is this granola? Either way, it’s DELICIOUS.
Your home is going to smell AMAZING while this is in the oven. Warning: it’s addicting. Be sure to exercise portion control with this healthy snack.
Trail Mix Granola
Ingredients:
1 cup raw mixed nuts (walnuts, pecans, cashews, hazelnuts)
1 cup raw slivered almonds
½ cup pumpkin or sunflower seeds
¼ cup coconut oil, melted
¼ cup maple syrup
1 tsp vanilla
½ cup unsweetened flaked coconut
1 cup dried cherries, blueberries or cranberries
¼ tsp sea salt
(optional: 2 tsp pumpkin pie spice)
Directions:
1. Preheat your oven to 325 degrees and line 1 or 2 baking sheets (depending on their size) with parchment paper.
2. In a large bowl, mix the nuts, almonds and pumpkin seeds. Set aside.
3. In a small bowl, combine the coconut oil, maple syrup and vanilla extract. Pour over the nuts and mix well. Add the optional pumpkin pie spice and mix again, till everything is evenly coated.
4. Spread the nuts on the baking sheet(s) and sprinkle salt over the top of the mixture. Bake for 15 minutes.
5. Remove from the oven and stir the nuts to make sure they toast evenly. Bake for another 15 minutes and remove from the oven. Stir again, adding the coconut flakes. Bake for another 10 minutes to toast the coconut.
6. Remove from the oven for a final time, and let cool. Mix in the berries and serve.
Enjoy!
In good health,
Tara
Paleo Pesto Sauce
Do you LOVE pesto? But also HATE the way you feel after eating dairy like me (lactose intolerant over here)?
I've got an awesome recipe for you to try today!
Paleo Pesto Sauce
Servings depend on how generously you spoon your pesto onto everything. ;-)
Ingredients:
1 cup raw walnuts, shelled (not roasted)
3 cups fresh basil leaves
2 cups baby spinach
4 cloves garlic
Zest and juice from 1 large lemon
2/3 cup olive oil (feel free to swap out for walnut or macadamia oil)
3/4 tsp. sea salt
2 Tbsp. nutritional yeast
Directions:
1. Place all ingredients in a food processor or high-speed blender and blend until well-combined.
2. Store in an airtight glass jar in the fridge.
Now I'd love to hear from YOU!!! What do you enjoy about my blogs? What would you like to see more of? I sit down to post blog posts with the goal to provide help, resources, and inspiration. How am I doing?
If you can leave a comment and let me know how I can be of greater service to you, I'd really appreciate it! In fact, I'll do one pushup for every response that I get between here AND my newsletter responses. :-)
In good health,
Tara
P.S. Would you like more delicious, healthy, plant-based + gluten-free recipes? How about a whole 3-day meal plan worth? Grab it as an instant download now!
Homemade coffee creamer and tea creamer (dairy free, gluten free, refined sugar free)
If you've ever been so inclined as to make your own coffee or tea creamer, then have I got a treat for you! :-) This recipe will let you have your coffee and your creamer too...AND feel even better about it! It’s a game-changer. And, you'll probably save a little money too.
Healthy Homemade Tea & Coffee Creamer
Ingredients:
2 cups non-dairy milk (coconut, hemp, pea, almond, cashew – your choice!)
2 pitted dates
Splash of pure vanilla
½ tsp cinnamon
(to make a mocha creamer, add 1-2 tbsp of raw cacao powder)
Directions:
1. Combine all the ingredients in a blender or food processor until well combined and smooth.
2. Taste and adjust flavorings.
3. Store in an airtight jar in the refrigerator for 2 weeks. Be sure to mix it well before each use!
In good health,
Tara
Choco-PB Yogurt
Hey there,
So….I know you have a sweet tooth! I do, too. ;-)
Here's my latest low-glycemic / low-carb CONCOCTION - basically just a recipe without any measurements. I'm calling this one:
Choco-PB yogurt
Ingredients:
Unsweetened coconut yogurt (I used So Delicious brand)
Powdered peanut butter (use any protein powder you like)
Peanut butter (or any nut / seed butter)
Raw cacao powder
Toppings pictured: frozen blueberries and hemp seeds
Directions:
1) Mix all ingredients together in a bowl and add toppings as desired.
2) Enjoy it as a healthy snack, side dish, or delicious dessert!
In good health,
Tara
P.S. If you are ready to make your health a priority once and for all and would like a coach to take you through your transformation, you're welcome to sign up for a (free) 15-min. call so we can chat about your goals and whether or not we're the right fit to work together.
Warm Apple Salad
Ready for a new side dish?
Warm Apple Salad
Makes 4 servings
Ingredients:
4 to 5 cups loosely packed spinach or spring mix salad blend
1 lemon, zested and juiced (separated)
1 garlic clove, minced
3 tbsp olive oil
Sea salt to taste
¼ cup onion, chopped
4 apples, sliced
½ cup toasted pumpkin seeds
Directions:
1. Wash the greens and place in a large bowl.
2. In a small bowl, whisk the garlic into the lemon juice. Stir in the sea salt and lemon zest. Whisk in the olive oil until it’s emulsified into a vinaigrette.
3. Pour half the dressing over the spinach and toss well.
4. In a large skillet over medium heat, heat the olive oil and add in the onion, cooking until translucent and slightly caramelized, about 8 to 10 minutes. Add in the apples, and cook until softened, about 5 minutes. Toss in the pumpkin seeds to warm.
5. Add the onion-apple-pumpkin seed mixture to the spinach. Add the rest of the vinaigrette and more salt if desired. Serve and enjoy!
In good health,
Tara
P.S. I have just 1 (but I can be talked into 2) spots left for 1-on-1 coaching in June. If you are interested in learning more, you are welcome to schedule a free 15-minute call. We'll chat about your goals and what you need and find out if it's the right fit for us to work together.
P.P.S. If you prefer to check out some details - including the cost - on your own first, I totally get that! I'm the same way. ;-) Check out my 1-on-1 virtual coaching package here.
Choco-Banana Berry Smoothie Bowl
Are you ready for a new summer dessert staple?! Smoothie bowls are what my kids refer to as "ice cream"…seriously! And this one I'm sharing today happens to be a favorite around here in the Allen household.
The trick is to use plenty of frozen produce and adjust the liquid as you go to get the right consistency. Get creative with toppings! Berries, coconut flakes, dark chocolate chips, nuts and seeds all work well.
Yes, it contains cauliflower, and yes, it’s yummy.
Choco-Banana Berry Smoothie Bowl
Makes 2 servings
Ingredients:
1 frozen banana, sliced
1 cup frozen cauliflower
1 cup frozen berries of your choice
⅓ cup canned coconut milk (shake it up first!)
⅓ cup coconut water as needed (or regular water)
¼ cup raw cacao powder
1 tbsp nut butter of your choice
Pinch of Himalayan sea salt (optional)
Directions:
1. Pour a little bit of the water in the bottom of your high-speed blender, then add banana, cauliflower, berries, coconut milk, cacao powder, nut butter, and salt in the blender. Add the rest of the water.
2. Blend until smooth, scraping the sides as needed. This will be thick. Add more water if necessary.
3. Place in two bowls and eat immediately with a big smile on your face.
Talk soon,
Tara
P.S. Are you on instagram? Me too! I'm @tara_allen_health over there. I'd love to hang out with you in between our weekly emails.
Spinach and White Bean Soup
How about a new recipe?
This recipe takes just 20 minutes from start to finish but tastes like it’s been simmering all day. You can sub kale, escarole or your favorite “green” for the spinach in this tasty soup! It works well in the warmer weather, too.
Spinach and White Bean Soup
(Serves 6)
Ingredients:
2 tbsp avocado or olive oil
1 small onion, chopped
2 garlic cloves, chopped
1 pound spinach, washed and chopped
4 cups low-salt veggie broth
1 (15 oz.) can white beans, drained & rinsed Sea salt
Black pepper
Directions:
1. In a large pot over medium heat, heat 2 tbsp of the oil. Add the onion and saute until translucent, about 5 minutes.
2. Add garlic and saute for about 15-30 seconds before stirring in the chopped spinach. Saute until wilted, about 2 minutes. Add the broth and beans and cover to simmer about 5 minutes, until the beans are heated.
3. Ladle into soup bowls and enjoy!
In good health,
Tara
P.S. If healthified, always-gluten-and-dairy-free recipes are your jam, you’re gonna love my (free) 3-Day Meal Plan. It’s designed for women looking to lose excess body fat, but if you just wanna download it for all the new, tasty recipes, I won’t tell anyone. ;-)
Easy Apple Dippers
Hey guys,
Ready for a fun & tasty new snack or dessert idea?
These are great for parties and perfect if you need something that doubles as an activity AND food source for your kiddos. :-)
Easy Apple Dippers
(serves 2)
Ingredients:
💚1 apple
💚Dips (such as peanut butter, almond butter, melted dark chocolate, coconut yogurt, mejool date "caramel"
💚Toppings (such as crushed nuts, seeds, dark chocolate chips, coconut)
Directions:
1. Using a melon baller, scoop out "balls" of the apple until you reach the core.
2. Pierce each apple "ball" with a popsicle stick.
3. Coat each apple ball with dip of choice and then into topping(s) of choice and place on wax paper.
4. Place in freezer for at least 30 minutes.
5. Enjoy!!
In good health,
Tara
P.S. If you are always looking for new and fun (+ healthy) recipes for yourself and your family, grab my FREE 3-Day Meal Plan for Losing Body Fat. This thing is not only an awesome tool to spark momentum and results, but its’s chock full of delicious new meals and snacks to try! Grab your copy right here, right now. Hope you enjoy!
Greek-Inspired Veggie Balls with Avocado Tzatziki Sauce
Hey guys,
If you are anything like me, having a recipe that doubles-triples-quadruples as a variety of food types (snack, main dish, side dish, appetizer…) feels like a best-kept secret. This recipe has the potential to be that for you, too. Try it out and let me know what you think!
This recipe is plant-based / vegan, gluten-free, dairy-free, no added sugar, egg-free, soy-free…but NOT free of flavor! ;-)
Oh, and the tzatziki sauce is really versatile as well.
Greek-Inspired Veggie-Balls with Avocado Tzatziki Sauce
Makes 6-8 servings
For the Veggie-Balls:
16 oz. lentils, cooked
3/4 cup onion, finely diced (set aside a little for the sauce)
2 cloves minced garlic
1 tsp dried oregano
½ tsp cumin
1 tsp coriander
½ tbsp lemon zest
1 tsp sea salt
Ground pepper, to taste
For the Tzatziki:
1 ripe avocado
1 medium minced cucumber, seeds removed. 2 garlic cloves
1-2 tbsp diced onion
2 tbsp lemon juice
1 tbsp fresh dill (if using dried, use ½ tbsp) Sea salt and pepper
Directions:
1. Preheat the oven to 350 degrees.
2. Mix together the veggie ball ingredients. Form into 2-inch balls, and place them on a baking pan. Bake for 25 minutes.
3. When it’s time to serve, put all the tzatziki sauce ingredients in a high-speed blender and blend until creamy.
4. Serve and enjoy!
In good health,
Tara
P.S. If plant-based and gluten free meals are your thing, make sure you grab my FREE 3-day Meal Plan for Losing Body Fat. Not only will you be working on those health & body goals, but you’ll get an arsenal of new recipes to try at the same time!
INTRODUCING - CUSTOM Meal Planning!
**INTRODUCING** CUSTOM Meal Planning!
I had a colleague reach out to me recently asking for my best business advice. The first thing that came to mind is ABL….Always Be Listening.
Those of you who have been hanging with me for a while know that I believe real change takes a lifestyle upgrade, education, practice, and accountability. That being said, you've also been requesting meal plans from me for a while. ;-)
I get it! I do. I've seen first-hand how a curated meal plan helps me and my family. It also helps to kick-start results and motivation to continue kicking butt! In fact, someone recently emailed me to tell me she lost 4 pounds on my free, 3-day meal plan! Wow!
So, I have decided to listen to your requests. :-) This service is BRAND NEW and now available to YOU.
What does this entail? The cost is $89 for a 7-day, FULLY CUSTOM plan. After you sign up, I will email you a quick intake form to fill out online that gets me all the info. I need to create this plan for you. Once you've filled out that form, you will have your plan in your hands within 3 business days.
Along with the day-by-day, meal-by-meal plan, I will provide you with a complete grocery list and of course all the recipes!
Pretty exciting, right?
The one pictured above is for someone that wanted just 6 days of a vegan plan. But yours will be 7 days…and doesn't have to be vegan. ;-)
What types of things do I take into consideration when I make this for you?
Your goals. Are you looking to lose weight, reduce bloating, balance blood sugar, have some new inspiration in the kitchen…?
Your allergies / sensitivities. Dairy free. Gluten free. Nut free….
Any particular style you like to eat such as plant-based, paleo, keto, mediterranean.
Your likes and dislikes. Hate beets? I won't include any in your plan. Like guacamole? Bring on the Mexican dishes!
How many people? I can give you a plan for 1 or make sure the servings can feed a whole soccer team if that's what you need.
Leftovers. Yay or nay? You'll see this sample plan pictured above has lots of grayed-out meals. These are leftovers and help save TONS of time in the kitchen. You may want to include lots of leftovers to maximize time, or you may want something new for each meal. Or something in between. Your call.
Cooking time. Do you want fancy meals that may take an hour or more? Or would you like me to stick with things that can be thrown together in 20 minutes or less? You decide.
AND MORE… I can adjust your meals and snacks to a certain amount of protein, calories, sodium, etc. if you have very specific needs.
Are you ready to sign up for your first-ever, fully customized meal plan for yourself or your family? I can't wait to help you!
In good health,
Tara
Dark Chocolate Love Bites
It’s Valentine’s Day week and it’s not too late to make something that requires minimal time + ingredients but looks super fancy…and tastes even better! ;-)
DARK CHOCOLATE LOVE BITES
Ingredients:
3.5 oz. dark, organic chocolate
1/4 cup pomegranate seeds
1/4 cup slivered almond
Directions:
Fill one large pot with water and place a smaller pot inside. Bring to a boil then reduce to simmer. Make sure no water can get into smaller pot.
Add dark chocolate to smaller pot and stir continuously until melted. It burns fast…don’t take your eyes off of it to help with your daughter’s math homework.
Spread a large piece of wax paper across your counter. Place a heaping teaspoon of melted chocolate onto the wax paper so it forms a circle. Repeat until all chocolate is used up.
Immediately place 4-5 pomegranate seeds in the center of each chocolate and then surround with slivered almonds.
Let chocolate cool for 1 hour before peeling off the wax paper. Arrange on a nice plate or place in mason jar.
Make sure you tag me on social when you share these beauties! ;-) Enjoy!
In good health,
Tara
Eggs in a Butternut Squash Nest
Eggs in a Butternut Squash Nest
(Serves 2)
Ready for a new recipe?! This works just as well for Breakfast-for-Dinner as it does for regular Breakfast-for-Breakfast. Sorry, Lunch.
Ingredients:
1.5 cups butternut squash (spiralized into noodles)
2 tsp. coconut oil
4 whole eggs
sea salt + pepper to taste
1/4 microgreens (optional)
Directions:
1. Form the spiralized squash noodles into nests, making a small well in the center for an egg.
2. Heat a pan over medium heat and add the coconut oil. Use a spatula to transfer the squash nests to the pan and cook for about 7 minutes.
3. Crack eggs into cups and transfer them into the wells of the squash nests.
4. Transfer the egg nests onto a plate and season with sea salt and black pepper to taste. Garnish with microgreens (optional) and enjoy!
In good health,
Tara
P.S. If you enjoy recipes like this one, you’re going to want to hop onto my newsletter list! ;-)
Mac N Cheese Gone Wild
Hey guys,
Did you know it can do that? Me neither, but I thought it was fun to imagine those little dry noodles throwing a funky party inside their box when no one was looking. I hope the 'cheese' packet doesn't feel left out….I digress!
Alrighty, so I'm a realist. And, I'm a busy mama. Between the two, I realize that not everyone is making their own mac n cheese from scratch every time.
You have vowed to eat NO MORE bites of your kids' mac n cheese a million times. You are determined to introduce healthier foods to the family. You're also HUMAN and have a headache just thinking about banning their favorite boxed, yellow-orange pasta product from the house.
No worries! I've got ya covered today. Oh, and if you’re a DIY-homesteading-superwoman (my hat is OFF to you!), make sure you are signed up for my newsletter to get a constant flow of new, tasty, healthy recipes!
Ok, back to the boxed kind…baby steps! There’s no use having an extra reason for your kids to rebel or throw a tantrum. Let’s talk about some smaller steps to consider in order to first healthify your family’s favorite comfort food…
1) Dare I say it? Swap the box! Before you try to make mac n cheese from scratch, you might get more buy-in from the stakeholders (little humans in your house) if you start by choosing a different boxed variety. Rather than Kraft - which has lots of inflammatory ingredients - try Amy’s organic. They also have a gluten-free and dairy-free option if that fits your family’s needs.
2) Add veggies. This one works best when you do it gradually. You can start by adding some frozen butternut squash cubes into the boiling water with the pasta. The taste is sweet and it will break apart and enhance the color of the cheese sauce. Another great option is peas. These are small and you can start with just a few mixed in to get everyone use to the idea that green things can be expected in their food from now on. ;-)
3) Nutritional yeast. This can be found in most grocery stores or online and adds a cheesy taste to food - perfect for mixing into macaroni and cheese! Not only that, it also adds some protein and vitamin B12.
4) Sliced cherry or grape tomatoes can bolster the nutrition while giving your mac n cheese a “grilled cheese with tomato” feel.
5) Add mashed avocado into the sauce. Heck, use it in place of some of the sauce. More real food = a win! The avocado will add more healthy fats, creaminess, and …a fun color!
With these tips, you can steal a bite of your kiddo’s mac n cheese with a decent chance that you’ll actually have some real food in there!
*Warning: Results may vary. I make no promises that your particular child(ren) will be ok with any or all of these suggestions…but it’s worth a try! Try these steps one at a time for greatest chance of child consumption.
Which one do you think you’ll start with?
In good health,
Tara
Microwaveable Paleo / Keto Bread Recipe and Demo
You can make bread - from scratch - in 3 minutes using your microwave.
It almost seems impossible, doesn't it? Now, I know what you may be thinking. "Tara, isn't the microwave unhealthy?" Yes, sort of. Studies have shown that some nutrients are depleted when using the microwave to heat up or cook food. So, as an everyday thing, I wouldn't suggest this cooking method. Here's where the 'sort of' comes into play. If you make this bread instead of heading out to pick up your Wonderbread (or other bread that lives in the middle aisles of the grocery store), then this is definitely the healthier option!!
If I'm being real with you - and I always am - I do use my microwave sometimes. This bread recipe would come out great in the oven too! I just haven't nailed down the temperature and timing of it yet. If you end up trying it and want to save me some recipe-testing time, I'd love you to reply and let me know what worked for you. ;-)
For now, I knew this one was too good not to share. I've already had a few messages from people who saw the recipe when I first posted it on social media last week. They're loving how easy and versatile it is! Not only is it versatile in use (sandwiches, toasted with butter or coconut oil, cut into squares and served as a dinner side dish…) but it also happens to be paleo, keto, and vegetarian-friendly. With just a few net carbs per serving, it's a great choice for someone that needs low-glycemic.
IF videos that make you sea sick...filled with cute toddlers, runny noses, and a lot of whining is your thing, you're definitely going to wanna check out this video demo that I did LIVE with my son, Jagger, when he was home sick from school.
If you're like, "Tara, just give me the freakin' recipe please.", then check out this pretty PDF that you can print. It contains the nutrition facts as well!
'Til next time...
In good health,
Tara
P.S. If you are enjoying these recipes, make sure you join my private Facebook group, Lean In with Tara Allen Health, where there is a very large - and growing! - database of healthified recipes. :-)
Coconut Cherry Chia Overnight Pudding
We’ve been speaking a lot about healthy habits lately here at Tara Allen Health - what with the New Year and all. I can't think of anything more helpful than setting yourself up for success the night before. For me, this looks like making the kids' school lunch and snacks, setting out my workout clothes (I either train clients or myself very early every morning), and taking a look at my schedule for the next day so there are no surprises.
Another helpful trick - especially if your mornings are typically frantic - is to pre-make breakfast for whoever you're responsible for feeding in the AM. Some of my favorites that can be made ahead are overnight oats, veggie-egg cups, and this Coconut Cherry Chia Overnight Pudding recipe...
Coconut Cherry Chia Overnight Pudding
(Serves 2)
Ingredients:
3 T Chia seeds
1 cup coconut milk (or another non-dairy milk of choice)
1 cup chopped cherries (frozen or fresh - your choice!)
1 T raw honey
Dash of pure vanilla extract
1/2 tsp. cinnamon
Directions:
1. Place all ingredients in a glass container and stir well.
2. Cover the container and place it in the refrigerator overnight.
3. When it's time to eat, place a serving in a bowl and garnish with an optional teaspoon of almond slivers, or another kind of nuts / seeds.
If you try this recipe (or any of my other recipes) and decide to post to social media, please tag me so I can see it!
Facebook: Tara Allen Health
Instagram: @tara_allen_health
In good health,
Tara
Coconut Macaroons
It’s the week before Christmas and the New Years celebrations are kicking off in 2 weeks. Some of us are all cookie-baked out. Is this you?! Do you need something different? This macaroon recipe has just 4 ingredients! You must try. :-)
Coconut Macaroons
Ingredients:
· 2 large egg whites
· ¼ cup honey
· ¼ teaspoon sea salt
· 2½ cups unsweetened coconut flakes
Directions:
1. Whisk egg whites to stiff peaks with a hand blender.
2. Gently whisk in honey and salt. Fold in coconut flakes.
3. Place bowl in fridge to chill for 30 minutes.
4. When ready to bake, Preheat oven to 350 degrees F.
5. Fill a melon baller with batter (firmly packed)
6. Release batter onto a parchment paper lined baking sheet, and bake for 10-12 minutes, or until macaroons are golden brown.
7. Cool for at least an hour. Serve and enjoy!
In good health and holiday cheer,
Tara
Blueberry Muffins - Nut free & Healthified
Hey guys,
It’s no secret that I care - a lot - about my family eating healthfully. It’s also no secret that when they’re in school, there’s a certain amount of control we give up. There are birthday parties and holiday parties and beginning of the year parties and middle of the year parties….
It can all get a bit out of hand. If you are a mama / parent / caregiver of young children like I am, then you might find yourself in a similar debacle from time to time. Not only that, but so much of my homemade treats include alternative flours like almond flour - which is an obvious no-no in our nut-free schools.
Where there’s a will, there’s a way. Here is a blueberry muffin recipe that I made recently during a particularly party-heavy time at school. My kids got to enjoy a treat that I felt good about and we were very cautious about other kiddos’ allergies. :-)
Blueberry Muffins
(Makes 10 muffins)
Ingredients:
2/3 cup coconut flour
5 eggs
1/2 cup non-dairy milk (make sure not to use nut milk if strictly nut-free)
1/3 cup coconut oil, melted
2/3 cup blueberries
1/4 cup honey
1/2 tsp. vanilla extract
1/4 tsp. baking soda
1/4 tsp. ginger
pinch sea salt
Directions:
Preheat the oven to 375 degrees F.
Mix all ingredients in a food processor or high-speed blender, except blueberries.
Fold in blueberries.
Line a muffins tray with liners.
Fill each muffin cup until 2/3 full.
Bake for 22-25 minutes. You’ll know they are done when the tops are golden and a toothpick comes out clean when inserted in the center of the muffin.
Enjoy!
In good health,
Tara
Oatmeal Raisin Cookies
Welcome to November…and the onslaught of decadent holiday recipes coming your way!
Last week was Halloween and the way we circumvent tons of junky junk is by substituting it with healthy junk. ;-) These Oatmeal Raisin Cookies got sent in with my kiddos to school when they had their parties so that they would have a healthier alternative that would still taste great and feel like a special treat for them.
Mission accomplished.
I needed it to be gluten free, dairy free, nut free (school rules), and no refined sugar.
Here’s what we came up with…
Oatmeal Raisin Cookies
(Makes 24 cookies)
Ingredients:
2 cups rolled oats
2/3 cup ground flaxseeds
1/2 cup raisins
1/2 cup coconut oil, melted
1/3 cup maple syrup
1 egg
2 T water
1 tsp. baking powder (aluminum-free)
1 tsp. cinnamon
1 tsp. vanilla extract
1/2 tsp. sea salt
Optional: add 1/4 cup chocolate chips. walnuts, or dried cranberries
Directions:
Preheat the oven to 350 degrees F.
Place the raisins in a bowl and add water until covered. Allow to soak for 15 minutes.(You can skip this step, but your raisins will be dry in the cookies).
In a large bowl, stir together the dry ingredients: oats, flaxseed, baking powder, cinnamon, nutmeg, and sea salt.
In a small bowl, whisk together the wet ingredients: egg, maple syrup, vanilla, coconut oil, and water.
Mix your wet ingredients into your dry ingredients.
Fold in raisins and any additional mix-ins, if desired.
Scoop tablespoon-sized balls onto a baking sheet lined with parchment paper. Flatten slightly with back of spoon.
Bake for 16-18 minutes.
Enjoy!
WIll you be trying these? Let us know!
In good health,
Tara