Posts Tagged Vegetarian

Raw Apple Holiday

Raw Apple Holiday

apples + peanut or almond butter + unsweetened coconut + raw pecans + chocolate chips = amazing.

Serve it at your next big event, share it with a friend, or enjoy it with a warm blanket and book.
This treat has the power to transform any day into a holiday.



  • For easier drizzling, heat your almond/peanut butter on low heat prior to pouring it over the apples.
  • Splash your apples with fresh orange juice (prior to toppings) to prevent browning.
  • For added sweetness, try mixing organic almond or peanut butter with a little organic maple syrup and vanilla prior to drizzling your apples.


Warm Apple Berry Breakfast Cobbler

Warm Apple Berry Breakfast Cobbler

Cold mornings are best greeted with warm breakfast dishes.  This warm berry breakfast cobbler is a sweet way to start the day.  Enjoy this dish on a cold morning or evening… you will not regret it. And this dish is amazingly simple.  Whip up a warm healthy breakfast in minutes.  Your cold feet will thank you.


The variability of this dish is amazing.

Enjoy it plain, with plain Greek yogurt, or with a generous scoop of coconut whipped cream.


Either way, you are going to love it.

And if you do not absolutely love it…  you can call me and I will eat your warm breakfast berry cobbler for you.

And that makes me kind of hope that you do not like it. (hee hee hee)


Warm Berry Cobbler with Greek Yogurt

Warm Apple Berry Breakfast Cobbler

4 large sweet apples and/or pears – chopped into cubes
2 Tbsp coconut oil
2 cups fresh or frozen berries (strawberries, blueberries, cranberries, mulberries, raspberries, etc.)
1 Tbsp agave nectar or sucanat
1 Tbsp cinnamon
1 cup of oats or healthy granola/cereal (gluten-free is applicable)
Crushed almonds, pecans, etc.


Heat coconut oil in a large skillet. Add apples and or pears and saute until tender. Add berries, sucanat/agave nectar, cinnamon, granola/oats, and nuts. Bake until berries have “burst” and your oats are ready to crumble.


Eat it.

Enjoy it.

Love it.

Banana Pecan Pancakes

Banana Pecan Pancakes

1 1/2 cups whole wheat flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/8 tsp. cinnamon
1 1/4 cups mashed bananas
1 1/2 cups milk – soy, rice, almond, cow, etc.
1 tbsp. olive oil
3/4 cups pecans, chopped

Place dry ingredients in a bowl and mix.  In another bowl, stir in bananas, milk, and oil.  Combine both bowls.


…. or simply place everything but your nuts in your vita-mix and blend until smooth.


Oil a large skillet and place on medium heat. Pour about 1/4 cup batter for each individual pancake onto the skillet.  When the pancakes starts to bubble, flip.   Cook until pancakes are lightly browned on both sides.



These pancakes are amazing with some of our homemade syrup.


Tantalizing Pad Thai

Tantalizing Pad Thai

2 Tbsp. coconut oil
2 carrots – cut into small chunks or grated
3 large heads of broccoli – cut into small chunks
1 green pepper – diced
1 tomato – cut into small chunks
3 cloves garlic – minced
2 dashes of dried red peppers
One to two generous sprinkles of dried cilantro
2 Tbsp. agave nectar
2 Tbsp. lime juice
1/3 cup soy sauce (low sodium)
16 oz. coconut milk
1 ½ Tbsp. almond butter
1 pkg. whole wheat noodles


Cook noodles according to directions on package.

Meanwhile – heat coconut oil in a large skillet. Add broccoli, green pepper, tomato, garlic, red peppers, and cilantro. Cook vegetables until tender.

Add agave nectar, lime juice, soy sauce, coconut milk, and almond butter to vegetable mixture. Continue to cook on medium heat for five to ten minutes.

Serve vegetable mixture over noodles.


Golden Raisin Apple Stuffing

Golden Raisin Apple Stuffing

Golden Raisin-Apple Stuffing Cups
altered from 5 dollar dinners

2 Tbsp olive oil
1 small red onion, chopped
3 celery stalks, chopped
6 granny smith apples, peeled, cored and chopped
2 cups vegetable broth
About 1 1/2 cups golden raisins (1 box)
6 cups homemade or store bought cube stuffing (be sure to check your ingredients for vegan, vegetarian, gluten and dairy free!)
1 tsp poultry seasoning
Salt and pepper



Saute the onion and celery in olive oil until they are soft and translucent.  Add apples and vegetable broth and cook for approximately 4-5 minutes.  Stir in raisins, stuffing, poultry seasoning, and salt/pepper.  Pour into a greased glass pan and bake at 350 for 20-25 minutes.



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