Veggie Staples

dairy free, gluten free, refined sugar free, plant based recipes

No Bake Peanut Butter Apple Bites

· by · Leave a Comment

IMG_3433

Well, my marathon is now over and I’m back in blog mode. Marathon training is time consuming! But I had so much fun accomplishing such a lofty goal - and finished with a smile on my face!

I had the opportunity to hook up with Peanut Butter & Co. - White Chocolate Wonderful anyone? They have a side company called Mighty Nut and have tons of awesome flavors! They just came out with powdered peanut butter, and I had the opportunity to try the Flax & Chia! Just delicious! I will be using this in a lot of my recipes, and definitely in my banana smoothies! I developed this no bake peanut butter apple bites recipe so I had easy, healthy snacks this week to munch on while I get back into my groove. Peanut butter and apples are probably one of my favorite snacks anyways, so why not make them into a snack bite?! These are perfect for kids, adults, and for on the go! And best of all, they are gluten free and vegan! Does it get any better than that?

I’m also hosting a mighty nut giveaway!! Find Mightynut on Twitter or Instagram (@GoMightyNut) and follow them, tweet about the giveaway (ex: I would LOVE to create recipes with @GoMightyNut! #EatMighty @fitapproach #sweatpink mightynut.com) or pin a photo from Mightynut.com!

Print
No Bake Peanut Butter Apple Bites
Author: 
Recipe type: Snack
Prep time: 
Total time: 
Serves: 12
 
Ingredients
  • 3 apples, peeled and finely chopped
  • 1 cup gluten free oats
  • ¼ cup Mighty Nut powdered peanut butter (I used flax & chia)
  • 1 teaspoon vanilla extract
  • 1 tablespoon honey
  • 2 tablespoons Peanut Butter & Co peanut butter
Instructions
  1. Peel and finely chop apples
  2. Add all ingredients into a bowl and mix until well combined
  3. Roll small handful of mixture into a ball for easy snacking! (Mine batch made 12, amount will vary based on how big you make the bites!

 

glutenfreevegannobakeapplepeanutbutterbites

meg

Easy Gluten Free Banana Pumpkin Muffins

· by · Leave a Comment

IMG_3402

Well fall has finally rolled into town. Temps down in the 40’s at night, high 60’s & low 70’s during the day. I am in the mood to bake again. 90 degree temps until the 3rd week in September + being back at school +  marathon training = not really wanting to be in the kitchen (and no time). So sorry for the lack of blog posts. Now that things have settled into a routine, and marathon training is tapering, I’m hoping to get back into the blogging routine. I miss it, and I hope you’ve missed me too! Summer was hectic (lots of traveling) so I decided to take a little break from Veggie Staples, although I feel like I need a vacation from all of my vacation traveling! Do you ever feel like that sometimes?

Well along with fall, pumpkin season is also back in full swing (and anyone that knows me knows I love my pumpkin). I had some mushy bananas in the bowl on the counter so I decided to whip up some pumpkin banana muffins - Zoey was into them! I love that she eats ‘regular’ food now, and I can make food or other treats like these muffins that she can eat! I made these for a baby shower - also a big hit! I know you will love them too!

Print
Easy Gluten Free Banana Pumpkin Muffins
Author: 
Recipe type: Muffin
Prep time: 
Cook time: 
Total time: 
Serves: 8 muffins
 
Ingredients
  • 1 very ripe banana
  • ¾ cup pureed pumpkin
  • ¾ cup almond flour
  • 2 eggs
  • 2-3 tablespoons pumpkin pie spice (depending on how big of a pumpkin fanatic you are!!)
  • 1 tablespoon coconut oil, melted
  • 3 teaspoons baking powder
  • 2 teaspoons cinnamon
  • optional: 2-4 tablespoons stevia, or enjoy life chocolate chips!
Instructions
  1. Preheat the oven to 400 degrees
  2. Mix all ingredients together in a whole (that easy!!)
  3. Grease or line muffin tin
  4. Fill cups (this batch will make ⅞ muffins)
  5. Bake in the oven for 20-25 minutes or until a toothpick comes out clean

 

glutenfreebananapumpkinmuffins

Gluten Free Orange Carrot Ginger Muffins

· by · 1 Comment

IMG_3374

My husband’s favorite cake is carrot (okay, maybe second to chocolate). I had him test these out with the new Enjoy Life Muffin Mix that I used to create these Gluten Free Orange Carrot Ginger Muffins. All I have to say about his reaction is Winner, Winner, Chicken Dinner!! His eyes lit up when he took a bite of these!

They are super easy to put together, and they are just to die for! They are really great for a quick breakfast, but also for an awesome morning or afternoon snack. My daughter (who just turned 1), also devoured these, so kid friendly, especially because all those carrots are hidden!! The ginger makes is a little zesty, the orange makes it a little sweet - the perfect balance! Well, what are you waiting for, get to your kitchen to make these muffins!!

Print
Gluten Free Orange Carrot Ginger Muffins
Author: 
Recipe type: Muffin
Prep time: 
Cook time: 
Total time: 
Serves: 9 muffins
 
Ingredients
  • 1½ cups Enjoy Life Muffin Mix (as prepared, I made mine with coconut oil)
  • ½ cup finely shredded carrots (you can use a cheese grater or a food processor)
  • 1 orange, zested
  • ¼ cup fresh squeezed orange juice
  • 2 teaspoons grated ginger (or dried ginger)
  • ½ teaspoon cinnamon
  • *extra coconut oil for greasing muffin tin or muffin liners
Instructions
  1. Preheat the oven to 350 degrees
  2. Prepare the muffin mix (as directed)
  3. Shred carrots with a cheese grater or food processor
  4. Place shredded carrots in a bowl and squeeze & zest the orange, adding it to the bowl of carrots
  5. Grate ginger & add to the carrots
  6. Add cinnamon
  7. Add the muffin mix to the carrot mixture, mixing until well combined
  8. Divide the mixture evenly among 9 muffin tins
  9. Bake for 15 minutes or until a toothpick or knife comes clean
  10. Allow to cool before devouring!

 

 

 

glutenfreeorangecarrotgingermuffins

21 DSD Cocoa Banana Nut Muffins

· by · 3 Comments

I’m still doing the whole 21 Sugar Detox thing! I actually cheated a little bit yesterday after my race. I completed a marathon relay with 4 other great woman on my team, and nine groups of Mom’s Run This Town. SO much fun & I had a blast. Here’s a photo of me & Zoey when I got home. She liked playing with the medal, of course!

So the day was outstanding, except for the fact that I ate some candied walnuts, a slice of cheese pizza and a donut. And then I proceeded to have a pounding headache until I went to bed despite guzzling about 20 million gallons of water. So while I normally feel crappy after eating a dairy product, this one really hit home for me. This whole not eating any sugar thing is working. And clearly making me feel a lot better - and I have lost 4 pounds. So thank you 21 Day Sugar Detox Books & Diane Sanfilippo!

These cocoa banana nut muffins are 21 DSD friendly, so I need to let you know in advance that they are not sweet! repeat: not sweet! I put this recipe together specifically to have something muffin and bread like, because that is a no-no, and going into week 3 I needed something. They definitely satisfy the bread like quality I was going for, but with no sugar involved. The banana and almond butter provide a hint of that, but that’s it, for the most part. Anyways, you’ve been warned! Do not expect otherwise - and happy detoxing!!

Print
21 DSD Cocoa Banana Nut Muffins
Author: 
Recipe type: Muffin
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
 
Ingredients
  • 1 cup almond flour
  • ¾ cup almond or coconut milk
  • 2 green tipped bananas
  • ¼ cup almond butter
  • ⅔ cup slivered almonds
  • ⅓ cup raw cocao nibs
  • 2 eggs
  • 1 tablespoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
Instructions
  1. Preheat the oven to 350 degrees
  2. Line or grease muffin tins (with coconut oil or muffin liners)
  3. Put all ingredients except almonds and cocao nibs in the blender or food processor, buzz until smooth
  4. Pour blender contents in a bowl, gently fold in almonds & nibs
  5. Distribute equally among 12 muffin tins
  6. Bake 18-22 minutes or until a toothpick comes out clean
  7. Remove from oven & allow to cool before eating

cocoabanananut21dsdmuffins

Almond Butter Banana Yogurt Parfaits

· by · 1 Comment

IMG_3037

So on Monday May 4th, I started the 21 Day Sugar Detox (level one). Great book by a great author, Diane Sanfilippo. I don’t eat a lot of sugar to begin with (a little stevia in my coffee & some dark chocolate, usually after dinner) but I am 13 pounds away from my goal weight (pre Zoey) and I have not lost but a mere few pounds in the past month. I’m hoping this helps jump start whatever is making me plateau despite HIIT workouts, lifting weights, and macro/calorie counting.

I’m starting with Level 1 this go around (there is also level 2 & 3). Level one includes plain yogurt, green bananas & green apples in moderation. These are my go to fruits anyways, so score! This almond butter banana yogurt parfait is a really great snack that is incredibly filling. It’s really easy and I made them in small 8 ounce mason jars I picked up at Target (find the same ones here) so I had go to snacks for the week! You can layer with more bananas or almonds (cashews and peanuts are no-no’s, walnuts, pecans & seeds are all okay). What is your favorite low sugar/no sugar snack?

Print
Almond Butter Banana Yogurt Parfaits
Author: 
Recipe type: snack
Prep time: 
Total time: 
Serves: 1 jar
 
Ingredients
  • 5 ounces plain non dairy yogurt (lowest sugar content possible)
  • 2 ounces banana, sliced
  • 1 tablespoon cinnamon
  • 2 tablespoons slivered almonds
  • 1 tablespoon almond butter
Instructions
  1. Place half container (2.5 ounces) into the bottom of the mason jar
  2. Add 1 ounce banana, 1 tablespoon slivered almonds, almond butter & ½ tablespoon cinnamon on top of the yogurt
  3. Add the rest of the yogurt on top of ingredients
  4. Top with one tablespoon cinnamon & 1 tablespoon slivered almonds
  5. Place top on mason jar & store in the fridge up to 5 days or enjoy immediately!

veganpaleoglutenfreealmondbutteryogurtparfaits

Cinnamon Vanilla Donut Holes

· by · Leave a Comment

IMG_2995
Let’s talk more donut holes. (see my recipe for the triple chocolate ones here). This will be the last sweet treat recipe for a while because today I started the 21 Day Sugar Detox created by Diane Sanfilippo. She’s also the author of Practical Paleo & Mediterranean Paleo Cooking! I have plateaued and haven’t really lost any weight in the past month, and I’m thinking I need a reset. I am super good about eating a clean diet, but I thought I’d try something new. We are talking eliminating every fruit or food that has sugar (or fake sugar) except for green bananas and green apples. I don’t eat a lot of fruit in general, so I’m hoping that this might not be too bad, pending the fact that at some point during the day I usually have some dark chocolate. 21 days isn’t too long, right?

These cinnamon vanilla donut holes are actually on the less sweet side, my husband didn’t like them as much as the chocolate (of course). But I thought they were awesome & would definitely eat these as a snack all. the. time.! And of course they are paleo and gluten free, so go make these - what are you waiting for?!!

Print
Cinnamon Vanilla Donut Holes
Author: 
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
Serves: 15 donut holes
 
Ingredients
  • ¾ cup almond flour
  • ¼ cup unsweetened almond milk
  • ¼ cup coconut sugar, honey crystals, or stevia/truvia
  • ¼ cup coconut oil, melted
  • 1 egg
  • 2 tablespoons vanilla extract
  • 1 tablespoon cinnamon + more for dusting
  • ½ teaspoon baking soda
Instructions
  1. Preheat the oven to 325 degrees if using a cake pop mold, or plug in your cake pop maker
  2. Beat egg & coconut sugar together in a bowl
  3. Add egg, vanilla extract, almond milk and coconut oil to egg/sugar mixture & mix well
  4. In a separate bowl, sift cinnamon, baking soda & almond flour together
  5. Add the flour mixture to the wet mixture & mix well
  6. Add batter to the mold or cake pop maker (I find you get the most rounded shape from overfilling the mold a little bit)
  7. Bake for 10 minutes in the oven, or 7-8 minutes in a cake pop maker
  8. Repeat for second batch (you should get 15-18 donut holes)
  9. When cool, remove from cake pop mold & dust with extra cinnamon

 

paleoglutenfreecinnamondonutholes

Roasted Cinnamon Vanilla Cashews

· by · 8 Comments

Do you need new snack recipe ideas? Per the request of followers & friends, I’m still on a mission to get you more snack recipes! These roasted cinnamon vanilla cashews are easy, but take a long time in the oven (and are totally worth it). I’m tempted to say a dehydrator might work, but I haven’t tested it yet, so I can’t be sure! These require you to soak, dry, and then bake for a few hours at low temp to get crunchy. But who doesn’t love the sweet combination of cinnamon and vanilla? Do you love the smell of roasted nuts like I do? It makes me think of my days living in Boston and New York City with the street vendors. Delicious! Although a little bit time consuming, the end result is magical! Feel free to double, triple or even quadruple this roasted cinnamon vanilla cashew recipe - or use almonds!

Print
Roasted Cinnamon Vanilla Cashews
Author: 
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 1 cup raw cashews or almonds
  • ½ cup pure vanilla extract
  • ½ cup water
  • 2 tablespoons cinnamon (or more, if you like)
Instructions
  1. Place cashews in a bowl overnight to soak in ½ cup vanilla extract & ½ cup water
  2. *add cinnamon to water mixture if you like extra cinnamon!
  3. In the morning, spread nuts out on a paper towel to thoroughly dry (a few hours)
  4. Preheat the oven to 200 degrees
  5. Place nuts on a silpat and spread out evenly
  6. *Sprinkle with 2 tablespoons (or more) of cinnamon
  7. Roast in oven for 3 hours
  8. Allow to cool before serving

veganroastedcinnamonvanillacashews

No Bake Cocoa Cranberry Bars

· by · Leave a Comment

IMG_2886

I’m reallyyyyyy into these no bake cocoa cranberry bars right now. I normally really dislike dried fruit, but with the cashew butter in these no bake bars, and the cocoa, they really are just delicious. I find myself craving them in the afternoons or in the evening after dinner! I don’t have to feel guilty about eating them; no refined sugars, full of protein & fiber, so they are very satisfying. And did I mention they are no bake? (if you like no bake bars, check out the other no bake bar I just posted)! I’m finding that cocoa & cranberry is my new favorite combo! What is your favorite combination in any type of snack bar?

Print
No Bake Cocoa Cranberry Bars
Author: 
Recipe type: Snack
Prep time: 
Total time: 
Serves: 12 bars
 
Ingredients
  • 1 cup raw almonds (slivered or whole)
  • 1 cup raw pumpkin seeds (pepitas)
  • ⅔ cup nut butter
  • ½ cup honey or maple syrup
  • ½ cup raw cocao
  • ¼ cup low sugar dried cranberries (or any dried fruit you like!)
Instructions
  1. Mix all ingredients together in a bowl until all the ingredients have stuck together
  2. Press mixture into an 8 X 8 pan and press flat
  3. Place pan in the refrigerator for 30-60 minutes
  4. Remove from refrigerator, cut & serve
Notes
Best if kept refrigerated

nobakecocoacranberrybars

Almond Butter Banana Blender Muffins

· by · 3 Comments

IMG_2850
Almond Butter Banana Blender Muffins - say that five times fast! I have just been going to town on the almond butter (or cashew butter) lately and when I was searching for some banana recipes on pinterest, and a blender muffin recipe came up. Easy to do, had all the ingredients. Yes. I cannot take all of the credit for this one. I found this inspiration for this over at Thirty Hand Made Days. Really good stuff over there, check Mique and all of her crafting projects out, they are great! I hope you enjoy these muffins, only a few ingredients, and did I repeat, you make them in the blender? Double Awesome Sauce!

Print
Almond Butter Banana Blender Muffins
Author: 
Recipe type: Muffin
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
 
Ingredients
  • 1 cup raw nut butter
  • ½ cup enjoy life chocolate chips (optional)
  • 2 large eggs
  • 2 very ripe bananas, the browner they are, the better
  • 1 tablespoon honey
  • ½ teaspoon baking soda
  • Coconut oil for greasing pan (or muffin liners)
Instructions
  1. Preheat oven to 400 degrees
  2. Place all ingredients (minus the chocolate chips) in the blender
  3. Pulse until smooth
  4. Fold in chocolate chips
  5. Grease muffin pan or place liners in cups
  6. Distribute batter evenly
  7. Bake for 9-11 minutes or until the edges are brown
  8. Remove from oven & wait 10 minutes to cool before serving
Nutrition Information
Serving size: 1 muffin Calories: 224 Fat: 13 Saturated fat: 4 Carbohydrates: 17 Sugar: 10 Sodium: 94 Fiber: 3 Protein: 8 Cholesterol: 35

paleoglutenfreebananalmondbuttermuffins

Vegan Cinnamon Crunch Snack Bites

· by · 1 Comment

Okay all you Mommies out there, I am impressed on how you balance it all. I’m 4 weeks in to mommy hood and I’m finding I’m not doing too much besides sleep and laundry! Either way, I have been trying to get in one recipe a week, and honestly, I really miss being in the kitchen! Most of our meals have been slow cooker ones these days, just because I can throw everything in there and not have to think about it again. Do any of you other Moms out there do a lot of slow cooker meals?

Have you ever heard of somersaults? They are a small snack bite that my husband loves, but they have wheat (I do admit, they are delicious). So when I saw them at Target (I usually have to get them at the health food store) I decided to go home and try to make them. They took me a few tries, but I think I got it (my husband really liked them)! Awesome thing is a small batch makes a lot, and they are super quick and easy to make - just a few ingredients! These are great for me because I find I forget to eat (I never thought that would happen) as I’m so busy tending to the baby, trying to keep the house tidy, etc. So I can leave these out on the counter and munch during the day when my belly starts to rumble! (I also think you could sub out the cinnamon for chocolate powder to make cocoa snack bites, but I haven’t tried it yet!)

Print
Vegan Cinnamon Crunch Snack Bites

Ingredients

  • 1/2 cup raw pumpkin seeds
  • 1/2 cup raw sunflower seeds
  • 3 tablespoons honey or maple syrup
  • 1 tablespoon molasses
  • 1 heaping tablespoon cinnamon

Instructions

  1. Preheat the oven to 325 degrees
  2. Buzz pumpkin seeds and sunflower seeds in a blender or food processor until crumbly
  3. Mix all ingredients in a bowl
  4. Grease cookie sheet (with coconut oil) or use a Silpat
  5. Make small bite sized pieces (1/2 tablespoon measured) out of the mixture (rolling each 1/2 tablespoon into small balls)
  6. Place pieces on greased cookie sheet (can place them close, they will not expand)
  7. Bake for 18 minutes in the oven
  8. Allow to cool before eating
http://veggiestaples.com/vegan-cinnamon-crunch-snack-bites/

vegan and gluten free cinnamon snack bites