Vegan Banana + Zucchini Bread

It’s that time again -- time to eat #allthezucchini. Every year I made zucchini bread, sometimes I combine with banana bread. Sometimes I add chocolate chips. This year, I figured I may as well combine all three to make a mega-bread of sorts. You can actually bake this mix into muffins, cake, or bread. It’s your call. I’ve given you the bake times to make any option work.

Without further delay, here’s the recipe. Perfect for a weekend baking session!

BANANA + ZUCCHINI BREAD with chocolate chips

What you’ll need . . .

• 3 large ripe bananas
• 1 cup canola oil
• 1 cup soy or almond milk, unsweetened
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 cup sprouted wheat flour*
• 1 cup coconut sugar
• 2 teaspoons apple pie spice (or mix of cinnamon + nutmeg)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 1 cup vegan chocolate chips (optional)
• 1 to 1-1/2 cups shredded zucchini

*I used some King Arthur sprouted flour I found at my store. It worked wonderfully, but I do think plain old whole wheat would work fine, too.


Method . . . 

1. Preheat your oven to 350 degrees F.
2. Mash bananas until as smooth as you can get them. Then whisk together with the canola oil, soy milk, and vanilla extract.
3. In another bowl, whisk together the flours, sugar, spice, baking powder and soda, and salt.
4. Then pour the wet into the dry ingredients and mix until just combined.
5. Fold in the chocolate chips and zucchini shreds.
6. You can bake in muffin tins, a cake pan, or a bread pan. If you bake in muffins, they take around 30 minutes. In a square glass cake pan, around 40-45. In a glass bread pan, maybe 50-55 or so. Basically, you want a toothpick inserted into the center to come out clean. The top should be a nice, golden brown.
7. Let cool for 15 minutes before slicing. 

Related recipes:

• The BEST Banana Bread
• Nutella + Chocolate Chip Banana Bread 
• Banumpkin Bread 
• Cacao Coconut Banana Bread
• Chocolate Chip Zucchini Bread
• Cinnamon Raisin Applesauce Bread 
• Chocolate Chip Zucchini Muffins

Read more...

Almond Butter Energy Balls

I'm not a huge fan of dates. I feel like food bloggers, especially those who do the plant-based or raw thing, use them in many recipes. The texture creeps me out (I'm not a fan of raisins either), if I'm being entirely honest. That said, I found myself sticking them in the cart on my short shopping trip the other day. Why? I wanted to make some energy bites that are low in Weight Watchers points.

I didn't end up doing very well with those trials -- so that recipe is still in development. It's actually getting really close. But I did come up with these guys, which are around 4-5 points each, depending on how you scoop them (flat tablespoon versus heaping).

Immediately after eating them, I get a boost in energy. They're perfect for before or after workouts. That's for sure. I have a 7-miler on the schedule tonight, so I'll definitely be packing a few of these in before I lace up my shoes.

ALMOND BUTTER ENERGY BALLS

What you'll need . . .

• 1 cup dates, pits removed
• 1/4 cup smooth almond butter
• 1 cup rolled oats
• 1 tablespoon vanilla extract
• Handful or two chocolate chips (optional -- highly recommended)

Method . . .

1. Pulse the dates in your food processor until they come together into a ball. 
2. Then tear that ball up into small pieces (to distribute more evenly in your processor) and combine with the rest of the ingredients.
3. Pulse until you get a sticky dough. It may not pull together, but it should stick together when you press on it.
4. Then scoop tablespoon amounts into your palm and roll into a ball. Repeat until you have 12-16 balls.
5. Keep in an air-tight container in your refrigerator.

I wanted to thank you guys for your amazing feedback and sharing with my whole Real Life // Being Happy post. It's nice to know I'm not alone in how I think and feel. It's nice to know I'm not alone is just being happy with where I am in this world. I am hoping to get some time to respond more personally to your comments today. Nap strike + looming work deadline hasn't been helping in this area!

Related:

Chocolate + Nut Butter Energy Chunks
Chocolate Chunk Energy Cookies
Cocoa + Nut Butter Energy Balls
Cacao Nib Energy Chunks
Chocolate Peanut Butter Energy Bars
Automatic Healthy Eating // Learn to Love Alternatives 

Read more...

Cacao Coconut Banana Bread

We've been baking this particularly fabulous (and vegan!) loaf of banana bread every week since January. This is your perfect weekend or -- in our case -- snow day baking project. Yup. We've got yet another snow day over here today.

Anyway, banana bread tastes great, is semi-healthy, and is hard to mess up. You can use up those past-peak bananas and add in whatever you have in the pantry.

And kids love to help (and eat!).

CACAO COCONUT BANANA BREAD

What you'll need . . . 

• 3 super ripe bananas
• 1/3 cup coconut oil, melted
• 1/2 cup coconut palm sugar
• 1 cup unsweetened coconut milk (refrigerated kind)
• 1 teaspoon pure vanilla extract
• 1 cup white flour
• Scant 1/2 cup whole wheat flour
• Heaping 1/4 cup cacao powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• Handful unsweetened shredded coconut
• 1/2 cup chocolate chips

Method . . . 

1. Preheat your oven to 350 degrees F. Spritz a glass 9x5 loaf pan with cooking spray or coat in a little coconut oil.
2. Mash the bananas until they are goopy. You can also run them in your mixer with the paddle attachment.
3. Add the oil, sugar, coconut milk, and vanilla extract to the bowl and whisk well. 
4. Then toss in the dry ingredients -- except the shredded coconut and chocolate chips -- and mix until just incorporated.
5. Then briefly fold in the chocolate chips and coconut flakes.
6. Bake for 50 minutes to a full hour, until edges slightly pull away from sides of pan and the center is set. (You can insert a toothpick -- I used a knife! -- to check.)
7. Let your loaf cool for 20 minutes or so before taking it out of the pan to cool the rest of the way on your cooling rack. 

Slice and enjoy with a good smattering of peanut butter!


Related recipes:

• The BEST Banana Bread
• Nutella + Chocolate Chip Banana Bread 
• Banumpkin Bread 
• Chocolate Chip Zucchini Bread
• Cinnamon Raisin Applesauce Bread 
• Chocolate Chip Zucchini Muffins

Read more...

Chocolate Chip Zucchini Muffins

Baking season is upon us. I picked up a delicious mix of apple pie spices the other day. So, when I saw a gigantic (and lonely!) zucchini hanging out in the fridge this morning, I knew what to do: Lure Ada off the iPad to make zucchini muffins! I have been making different banana breads and zucchini breads for years -- but I rarely go into muffin form. My plan is to freeze these guys for before-the-bus breakfasts.

Sniff. School starts tomorrow.

I adapted this recipe I found to make the muffins. I am also going to try to make a lower sugar version because I really don't feel like they need quite this much sweetness. I suggest cutting the sugar in half, and I'll report back with my own results soon.

PS: I've taken to using an ice cream scoop with a trigger release when I'm making muffins and cupcakes. Really makes the pouring part easier and less messy.

CHOCOLATE CHIP ZUCCHINI MUFFINS

Makes about 36 standard size muffins.

What you'll need . . . 

• 3 cups all purpose flour
• 3 tablespoons chia seeds
• 1 teaspoon Kosher salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 teaspoons apple pie spice*
• 1/2 teaspoon arrowroot powder or cornstarch
• 1 cup unsweetened applesauce
• 1 cup brown sugar
• 1 cup sugar
• 3/4 cup canola oil
• 1 teaspoon almond extract
• 2-1/2 cups shredded zucchini
• Chocolate chips, optional

* If you don't have a mix, use 1 teaspoon cinnamon, 1/2 teaspoon allspice, and 1/4 teaspoon of both nutmeg and cloves. Or all cinnamon. Whatever floats your boat.

Method . . . 

1. Preheat your oven to 350 degrees F. Line a muffin tin with paper liners.
2. Whisk together the flour, chia seeds, salt, baking powder, baking soda, arrowroot powder, and spices in a bowl.
3. Whisk together the applesauce, sugars, oil, and almond extract. Fold in the zucchini and optional chocolate chips.
4. Combine the wet and try ingredients with a spatula until everything is wet. Be careful not to over-mix.
5. Spoon out batter into muffin liners until they are a bit over half full.
6. Bake for 25-28 minutes, until golden brown. Remove from pan and let cool before eating.
7. Repeat baking instructions with remaining batter.

Related recipes:

• The BEST Banana Bread
• Nutella + Chocolate Chip Banana Bread 
• Banumpkin Bread 
• Chocolate Chip Zucchini Bread
• Cinnamon Raisin Applesauce Bread

Read more...

Oatmeal Peanut Butter Chippers

It's been far too long since I posted a recipe. I actually do have a few to share with you guys, so I thought I'd start off with something sweet today. We've been making these cookies for a while because they're simple to mix together and turn out perfectly every time.

Without further delay . . . 

OATMEAL PEANUT BUTTER CHIPPERS

What you'll need . . .

• 1-1/4 cup all purpose flour
• 2 cups rolled oats (uncooked)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• Pinch coarse Kosher salt
• 1/2 cup virgin/unrefined coconut oil (softened)
• 1/2 cup smooth peanut butter
• 1 cup cane sugar
• 1/4 cup coconut sugar (or brown sugar)
• 1/3 cup coconut milk (refrigerated kind or nondairy substitute)
• Heaping tablespoon flax meal
• 2 teaspoons vanilla extract
• 1 cup your favorite chocolate chips

Method . . .

1. Preheat your oven to 350 degrees F. Spritz a baking sheet with oil or line with parchment, whichever you have around.
2. Put the coconut oil, peanut butter, and sugars in the bowl of a stand mixer and beat until fluffy. Then add the milk, flax meal, and vanilla and beat again until well incorporated and fluffy.
3. In another bowl, whisk together the flour, oats, baking powder, baking soda, and salt. 
4. Then add the dry ingredients to the wet in batches (I did it in four batches) and mix until everything is uniform. Fold in the chocolate chips.
5. Scoop heaping tablespoons of dough and roll them into balls and place on your cookie sheet. Alternatively, if you want a flatter cookie, you can press them down with the palm of your hand.
6. Bake for around 12 minutes -- until golden brown. Then let cool before putting them on a cooling rack. 
7. Repeat the baking process with the remaining dough. Should make 24 large cookies.
8. Store in an airtight container or they'll get crumbly.

HAPPY MONDAY!

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Christmas Morning Pancakes

I’ve been trying the last few years to find or create THE recipe that will be part of our Christmas morning for years to come. This year, I finally figured it out . . . and it’s a good one. I was searching around for a good egg-free pancake recipe. The kind that melt in your mouth, but are oh-so fluffy.

These are IT, guys.

I took the photo with my phone because I’m still in the stage of needing to eat ASAP or I’ll get sick. But progress, right?! Recipes = progress . . . .

CHRISTMAS MORNING KEFIR PANCAKES

Based on this Egg-Free Buttermilk Pancakes recipe.

What you’ll need . . . 

• 2 cups flour (I used a mix of all purpose and wheat pastry)
• 1 tablespoon sugar
• 2 teaspoons baking powder 
• 1 teaspoon baking soda 
• Pinch salt
• 2 cups kefir 
• 2 tablespoons coconut milk (or water)
• 1/4 cup olive oil
• 1 cup frozen or fresh berries, rinsed well*
• Mini chocolate chips (optional)

* I used a frozen berry mix with blackberries, blueberries, and raspberries.

Method . . . 

1. Whisk together the flour, sugar, baking powder, baking soda, and salt.
2. Then add the kefir, coconut milk, and oil.
3. Mix until everything is moistened, but it can still be lumpy. Don’t over-mix.
4. After you rinse your berries (until the water runs clear for the frozen ones!) pat them dry with a tea towel or paper towel. Then gently fold them into the batter.
5. Cook heaping half cups on medium-high (or so) heat until golden on both sides. Before you flip, sprinkle the mini chocolate chips onto the uncooked side. 
6. Serve with pure maple syrup.

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Pumpkin Fudge Microwave Muffin

Ever since I rediscovered the microwave muffin a couple weeks ago, I’ve been hooked on them. In a way, it’s just a different way of eating your morning oatmeal. Well, sort of. This mix is a bit more decedent than the last muffin recipe I shared with you. As much as it’s suited for breakfast, it’s make an awesome dessert for one in a pinch.

Check it out:

PUMPKIN FUDGE MICRO MUFFIN

What you’ll need . . .

• 3 tablespoons flour 
• 2 tablespoons rolled oats, uncooked
• 1 heaping tablespoon cocoa powder
• 1/4 cup pumpkin puree 
• 2 tablespoons maple syrup 
• 2 tablespoons nondairy milk 
• 1 tablespoon peanut butter 
• 1/4 teaspoon baking powder 
• Pinch cinnamon 
• Pinch salt
• Handful chocolate chips

Method . . .

1. Mix together the cocoa powder, pumpkin puree, maple syrup, peanut butter, and nondairy milk. Then add in the rest of the ingredients and mix until just combined.
2. Lightly grease the inside of a large coffee mug with Earth Balance or oil. Pour in the muffin mixture.
3. Cook in your microwave on high heat for 2-1/2 to 3 minutes. Let sit for a minute or two to cool down.

Then flip your mug onto a plate,
Cut the muffin in two,
And top with peanut butter . . .
Or whatever else you think sounds tasty.

Like so:


Enjoy!

Like what you just read? Browse more of our posts + recipes on Pinterest. Chat with us on Twitter or Facebook. And you can always email us with your questions and comments.

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Chocolate + Pumpkin Pots de Crème

I fell out of love with food blogging for a while. Had you noticed? Something about planning and cooking ahead with the intention of photographing my meals just didn’t feel right. Instead, I favored making basic, tried-and-true dishes and just, well, eating them. Imagine that! But -- as often happens -- I have gotten over the hump and feel like blogging some recipes again.

Which brings us to this Chocolate + Pumpkin Pots de Crème. I’ve been dreaming up this dessert for a  while, and when I was drafting up our Thanksgiving menu, I thought -- why not do it this year? I’ve never learned to properly bake or craft desserts using eggs, which is critical for a traditional crème, so I thought using some arrowroot (like I do in pies) might help firm things up. And it did!

If you’re looking for a last-minute (10 minutes to make then just time to chill), simple, and somewhat healthy ending for your holiday meal, I suggest giving this treat a try. I think the next time I make it, I’ll use maple syrup versus sugar, so I’ll be sure to let you know how that turns out.

And, yes, I’m currently licking the (baby) spoon as I type this post.

Wouldn’t you?

CHOCOLATE + PUMPKIN POTS DE CREME
Makes 4 generous ramekins (or 8 champagne flute servings).

What you’ll need . . .

• 1/3 cup soy or almond milk 
• 1 teaspoon vanilla extract
• 1-1/2 tablespoons arrowroot powder 
• 1-1/3 cups pumpkin puree 
• 1/3 cup raw turbinado sugar 
• 1 cup bittersweet chocolate*
• 1/3 cup unsweetened cocoa powder 
• Sliced almonds, for topping

* This recipe is vegan if you use vegan bittersweet chocolate. I have a huge bag of Ghiardelli bittersweet baking chips, which have milk fat in them. But it’s easy to find dark bittersweet chocolate without any dairy.



Method . . .

1. In a medium saucepan, whisk together the milk, extract, arrowroot powder, sugar, and pumpkin puree until smooth. Keep stirring over medium-low heat until mixture is hot.
2. Toss in the chocolate chips and lower heat slightly. Stir with your whisk until completely melted. Then whisk in the cocoa powder until the mixture is completely smooth.
3. Immediate pour into whatever you’re serving the dessert in. I like the champagne glasses for small tastes. And, actually, I made this recipe using one of my old pie mixes as an inspiration, so you can also pour this mix into a prepared pie crust and let it set if that’s more your style.
4. Then place them in your fridge to set for around a half hour (longer for a firmer texture).
5. To serve, simply top with some sliced almonds (or maybe some coconut whip!). 

So, what do you think? 

More recipes like this one? 

Since I stopped making so many recipes specifically for the blog, I’ve found that foods that require only 5-10 ingredients are the ones that make me the happiest. And the ones that mix together the fastest also tend to be those that make repeat appearances in my kitchen. I’ll be back tomorrow with a satisfying vegetable puree that can substitute in for mashed potatoes and transform into an amazing leftover dinner. Just roast, blend, and serve.

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Freezable Vegan Muffins

Breakfast used to be a free-for-all in our house. We have a few boxes of plain cereals, old fashioned + steel cut oats, toast, eggs, and fruit. I’d just make whatever with them depending on my mood, but it would be hectic and unsatisfying. Now I’m trying to treat breakfast with the same attention I pay to dinner, and it’s working out well.

These muffins are Ada’s favorite addition to her meal. I usually give her two with a banana and some milk. I made a few with chocolate chips for a semi-healthy snack, but you can really toss anything in them -- frozen or dry fruit, shredded veggies (like carrots or zucchini), baking chips, seeds, nuts, etc.

VEGAN BREAKFAST MUFFINS

What you’ll need . . . 

• 3/4 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1-2 tablespoons flax meal
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 cup brown sugar*
• Pinch sea salt
• 1 cup almond milk (or other)
• 1/4 cup olive oil (or coconut)
• 1 teaspoon vanilla or almond extract
• 1/2 - 1 cup add-ins (see above)

* I only have brown sugar in the house right now, but I think coconut sugar would taste amazing in this recipe. Or cane sugar -- other natural alternatives -- in the same ratio.

Method . . . 

1. Preheat oven to 400 degrees F. Line a muffin tin with paper liners (or just grease well). Set aside.
2. Whisk together the flours, flax, baking powder, baking soda, cinnamon, sugar, and salt.
3. Then, in another bowl, combine the milk, oil, and vanilla.
4. Pour the wet ingredients into the dry and mix until just combined. Then fold in whatever add-ins you want to include. Portion equally into the 12 tins.
5. Bake around 20 minutes, until lightly brown and done in the middle (you can test with a toothpick).

// FREEZE + MORE MUFFINS

Let your muffins cool entirely on a cooling rack. Then place them in freezer bags. If you make a large batch, you can also freeze them on a cookie sheet before transferring to bags so they don’t stick to one another. To defrost, just warm in your oven for 10-20 minutes on 200 degrees F.

• Zesty Orange Ricotta Muffins
• Apple Cider Dunkers
• Blueberry Skillet Cake
• Pecan + Chocolate Chip Microwave Muffins
• Banana-Walnut Muffin Tops
• Strawberry Shortcake Muffins

Enjoy!

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Chocolate Chip Zucchini Bread // Vegan

Don't let the long ingredients list fool you. This slightly sweet bread comes together in a flash -- and it's mega-healthy. I mixed up + baked a loaf Saturday morning and we continued to enjoy this treat for breakfast today.

Tastes delicious toasted with a simple spread of Earth Balance on top. Pleases and toddler crowd. I think it'd also work well with shredded carrots. You guys know how much I love carrots, as evidenced by last week's explosion of recipes.

So, anyway. Zucchini. Get shredding!

CHOCOLATE CHIP ZUCCHINI BREAD
Vegan. Sweetened (lightly) naturally. Delicious.

What you'll need . . . 

• 1/2 cup almond meal
• 1/2 cup cornmeal
• 3/4 cup whole wheat flour
• 1/2 cup rolled oats (uncooked)
• 2 teaspoons baking powder
• 1 teaspoon cinnamon 
• 2 tablespoons flaxmeal
• 2 tablespoons chia seeds
• pinch salt
• 1/2 cup unsweetened almond milk
• 1/4 cup pure maple syrup
• 1/4 cup olive oil
• 1/4 cup unsweetened applesauce
• 1 tablespoons apple cider vinegar
• 1 teaspoon vanilla extract
• 1-1/2 cups grated zucchini
• 1/2 cup semi-sweet chocolate chips

Method . . . 

1. Preheat your oven to 350 degrees F. Lightly grease a standard loaf pan and set aside.
2. In a large bowl, whisk together the almond meal, cornmeal, flour, oats, baking powder, cinnamon, flax meal, chia seeds, and salt. Set aside.
3. In a small bowl, whisk together the almond milk, maple syrup, olive oil, applesauce, ACV, and vanilla extract.
4. Add wet ingredients to the dry and mix until just combined. Then fold in the zucchini and semi-sweet chocolate chips.
5. Pour batter into prepared loaf pan and flatten with spatula until top is even.
6. Bake for 50-60 minutes, until center is set and edges are golden brown. 
7. Let cool for 10-20 or so minutes before removing from pan and slicing.

Off to paint over our chalkboard wall. Grr.

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Try It // Black Bean + Carrot Brownies

This recipe! As I wrote earlier this week, it's sort of like these healthy Carrot Brownie Bites meet these Red Velvet Black Bean Brownies. And they have a protein-rich, vegan baby. Which actually reminds me to address a question I often get: "You're not vegan, so why do you bake mostly vegan goods?"

Totally curious, I understand.

So, no. I'm not vegan, but I do make an effort to eat a primarily plants-based diet. I also spent the bulk of my "formative" years learning how to cook and bake as a vegan; it's just what I know how to do. When it comes to cookies, cakes, etc. and baking sans eggs -- it also has a lot to do with taste. I can usually faintly taste eggs in something, and though I love eggs . . . baking does something odd to the flavor -- at least for my palate. It's as simple as that.

So, this is a long introduction to these vegan brownies. I've had great success baking black bean brownies over more traditional varieties for some reason (and following the strict instructions for this INCREDIBLE batch). Why fix it if it's broken? I whipped up this batch the other day when I was trying to come up with something sweet that Ada could eat. Then I ended up eating almost the entire lot myself.

// BLACK BEAN + CARROT BROWNIES
Makes 12 delicious, vegan brownies with hidden health benefits!

What you'll need . . .

• 1 cup black beans, drained + rinsed 
• 1/3 cup pureed carrots*
• 1/3 cup maple syrup 
• 3 tablespoons olive or canola oil
• 2 tablespoons smooth peanut butter 
• 1 tablespoons vanilla extract 
• 1/3 cup unsweetened cocoa powder
• 1/2 cup + 1-2 tablespoons whole wheat flour 
• 1 tablespoon baking powder 
• 2 handfuls chocolate chips semi-sweet
• Handful of nuts, if you want more protein!

Method . . . 

1. Preheat your oven to 350 degrees F. Lightly grease a standard muffin tin and set aside.
2. In a food processor or blender, combine the black beans, carrot puree, maple syrup, oil, peanut butter, cocoa powder, and vanilla extract.
3. In another bowl, whisk together the whole wheat flour and baking powder.
4. Then add the wet ingredients to the dry (should get really fluffy and a bit stiff). Then fold in the chocolate chips -- do no over-mix.
5. Spoon by big heaping tablespoons and divide evenly among the 12 muffin tin slots. Then with slightly moistened fingertips, press the tops to flatten.
6. Bake for 15-20+ minutes, until slightly pulling away from pan at edges and set in the middle.
7. Let cool before eating (the flavor develops better after cooling).
8. Store in an air-tight bag or container in your fridge for up to a week.

* To make carrot puree, wash and scrub a couple medium to large carrots and chop off ends. Then chop into smaller pieces and either steam or boil until soft. Puree in a food processor or blender until smooth with a tablespoons or three of water. You could also use store-bought pumpkin puree.

// Nutrition Info

Per brownies there are 145 calories, 19 g carbs, 7 g fat, 3 g protein, 80 mg sodium, 8 g sugar. Not too shabby in my opinion. Though these counts change depending on how many chocolate chips you use, if you include nuts, etc.

If you're looking for a way to use up that last cup of Roasted Carrot + Miso Soup, you'll want to check back for tomorrow's post. I love the mix even more in my hummus dip!

Like what you just read? Browse more of our posts + recipes on Pinterest. You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

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Mighty Green Micro Muffins and Giveaway

***Giveaway Is Now Closed***

Happy Friday! Let's jump right in: We love the folks at iHerb.com. Not only do they send us great stuff to review (like the Midori Greens in this tasty micro muffin). But they are also incredibly generous to YOU all.

That's right -- they're furnishing another giveaway for us. Keep reading to see how you can win!

First, today's breakfast . . .


I'm always looking for ways to sneak greens into my diet. So, of course, I'm drawn to Midori Greens powder because it packs a powerful nutritional punch -- without weird flavor.

What's inside? Ashitaba, Japanese Matcha Green Tea, Wasabi, Whole Leaf Grasses, Herbs & Vegetables, Chlorella, and Marine Phytoplankton -- all of which support gastrointestinal health and overall well-being. How does it taste? The best I can describe is that it tastes a lot like Odwalla's Superfood drink.


In other words: It tastes green. But in a good way that goes well in breakfast foods. Trust me! It blended well into my Chocolate-Cherry Start-Your-Day-Right Smoothie the other day. And in this micro muffin, all you taste is deliciousness! (And chocolate chips.)

MIGHTY GREEN MICRO MUFFINS
(Print This Recipe!)

What you'll need . . .

• 2 tablespoons flax meal
• 2 tablespoons whole wheat flour
• 1 scoop of Midori Greens
• 1/2 teaspoon ground cinnamon
• 1/2 tablespoon Bob's Red Mill egg replacer, just the powder
• 1/2 (heaping) teaspoon baking powder
• 1/4 cup unsweetened applesauce
• 2 tablespoons maple syrup (or agave)
• Handful chocolate chips

Method . . .

1. Whisk together the dry ingredients (flax, flour, midori powder, cinnamon, egg replacer, and baking powder).
2. Then add in the wet ingredients (applesauce and maple syrup).
3. Fold in the chocolate chips.
4. Spritz a mug with canola oil and pour your batter into it.
5. Microwave on high for 2 minutes. Let cool for one minute. Then turn onto a plate and enjoy!

If you like this recipe, you'll probably like our Pumpkin-Chocolate Chip Micro Muffins and Banana-Chocolate Chip Micro Muffins, too!


THE GIVEAWAY:

Here's the scoop (get it? scoop?) . . .

THE PRIZE: $50 Shopping Spree at iHerb.com PLUS 1 (one) container of Midori Greens. Total value: $91.97.
TO ENTER: Leave a comment with the words MIGHTY GREENS somewhere in the mix.
IN ADDITION: Tell us your favorite way to incorporate greens into your diet.
GIVEAWAY CLOSES: Friday, January 28th at 9:00PM EST
PRIZE SHIPS: USA and International. See note below.
ALSO: To win, I need your email address -- so please provide it (or your blog link so I can find it -- just some way of contacting you) or, unfortunately, you cannot win.
PS: One entry per email address is allowed. The winner will be selected using Tara's Random Number Generator and announced Monday (1/31) morning.

(YES! This giveaway is open to both U.S. AND International residents. The winner must register at iHerb.com to claim his/her prize (it's quick and easy, I promise! And they don't SPAM you.) International winners are responsible for additional customs fees, taxes, duties.

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Kitchen Adventures: Peanut Butter-Chocolate Chip Cookie

I decided to some some experimentation last week with one of my favorite cookie recipes. And so, the vegan pb-chocolate chipper was born. I may have already made a similar cookie, but this one's better. I pulled from BabyCakes wisdom -- using coconut oil in place of butter and applesauce instead of eggs. I incorporated some white whole wheat flour I received as a gift in place of the unforgiving bleached all-purpose. I used peanut butter we bought in bulk. And dark brown sugar for some extra taste.

These cookies are fancy and tasty. Versatile and chewy. Just look at 'em:



What you'll need . . .

• 1 cup peanut butter (I used the kind you buy in bulk, but Skippy Natural will work well, too)
• 1 cup coconut oil
• 2 cups packed dark brown sugar
• 1/2 cup unsweetened applesauce
• 2 teaspoons vanilla extract
• 1-1/2 cups while whole wheat flour
• 1-1/4 cups wheat pastry flour
• 1/4 cup flax meal
  
• 1/2 teaspoon kosher salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• vegan chocolate chips (1 cup -- I used Sunspire)
  

Method . . .

1. Preheat the oven to 315 degrees F. Line baking sheets with parchment.
2. Cream together the peanut butter, coconut oil, and brown sugar until light and fluffy. Add the applesauce and mix until well incorporated. Stir in vanilla.
3. Sift together flours, flax meal, salt, baking soda, and baking powder. Fold dry ingredients into the wet.
4. Roll heaping tablespoons of dough into balls and form 2-inch balls that you place 2-inches apart on the cookie sheets. Gently press down with the heel of your hand to flatten slightly.
5. Bake for between 12 and 15 minutes -- until lightly golden brown. Transfer to cooling rack.

It's important to have a lower cooking temperature with the coconut oil. At first, I had set my oven for the "normal" recipes 350 degrees F setting. But soon realized I would have a burn-fest on my hands. How I figured that out . . . well, experience. The week before I had used some coconut oil in brownies that I planned to bake in my new bundt pan. I set the oven temp too high and a couple minutes after placing them in the oven, I smelled burning.

I have to quickly take them out of the oven, scoop them into cupcake wrappers and bring the temp down low (by holding the oven door open and setting it for 315 degrees F). Here's how they turned out. (They were the worst vegan brownies ever, so you won't be seeing this recipe anytime soon...)



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