PLANT-BASED BLUEBERRY DONUTS

This is the 2nd year in a row that I penned National Donut Day in my planner on THE WRONG DAY! Only to find out I missed the "holiday" by being forced to look at millions of devilish photos on Instagram. I'm such a loser! 

I've been a lover of donuts since loooooong before all of this donut hype. It's definitely the star of a lot of my "cheat days" and I anxiously awaited the day I thought I'd get to go all out....2 years in a row! 

Donuts are one of those things that you just can't get right without all of the bad stuff. As soon as you take away the yeast, lard, white sugar, etc., you get something that tastes nothing like a donut. That said, there are some healthy vegan or gluten-free donut makers out there that are rockin' it and they're delicious. Still...it's not the same. Maybe I'll make it my life's mission to create a healthy donut that tastes like a donut? 

I decided to celebrate on my planned not-donut day anyway, with healthy donut testing. This is actually the recipe I've used previously for uber-healthy vegan blueberry muffins. Baked in a donut pan...Voila! You have donuts. 

They're super delicious, but don't expect a donut texture. If you don't mind food in quotes and you love a healthy take on the classics, I think you'll dig these. The texture is a lot like a pancake. Who doesn't like blueberry pancakes? Especially, when they're wearing donut costumes? 

Long story short, this is a super yummy and healthy way to start your day. A couple of these babies with a few cups of coffee, I was able to breeze right through my morning run and workload like a boss. Enjoy! 

PLANT-BASED BLUEBERRY DONUTS 

2 Cups fresh blueberries 

1 Cup coconut sugar

1 Cup brown rice flour 

1 1/2 Cup gluten-free oat flour 

1 teaspoon sea salt

2 "neat eggs" or flax eggs 

1 Tablespoon arrowroot starch 

Zest and juice of 1 lemon

1 teaspoon vanilla extract 

1 Cup almond milk + 1 teaspoon apple cider vinegar

1/2 Cup melted coconut oil 

• Preheat your oven to 375 and grease a donut pan with coconut oil cooking spray. 
• Measure the almond milk and add the vinegar. Let sit and curdle for 2-3 minutes. 
• In a large bowl, combine the sugar, rice flour, oat flour, arrowroot starch, salt, and lemon zest with a whisk or a fork. 
• Add curdled almond milk, coconut oil, lemon juice, egg substitute and vanilla to the dry ingredients. 
• Then, fold in the blueberries. 
• Place mixture in a large ziploc bag and cut a tip off of one of the corners. 
• Pipe the batter into your prepared donut pan. Batter should be full to the rim. 
• Bake for 17-19 minutes. 
• Remove from the oven and let cool in the pan for 10 minutes. 
• Run a knife or spatula along the edges of the donuts to release from the pan, then turn out onto a wire rack or your countertop. 

If you wish to glaze- Use a bit of organic grade b male syrup and lemon zest.

Blueberry Pickin' & Plant Based Blueberry Cobbler

 This is our 3rd season picking blueberries at this local blueberry farm. That means Maisie is almost 3. Which, makes me cry, but also make me proud to know that we're creating our own traditions. We picked Strawberry's first this season, so she knew exactly what to do when I handed her the bucket.

Not unlike all of the other kiddos, she eats more than she takes home.

I'm going to be baking a few goodies with the blueberries we picked, but this first one is my new favorite recipe right now. I've always loved a good cobbler, but especially now that I can make it plant based and you'd never know it. If you substitute some of the naughtier ingredients traditionally in a cobbler for healthy ones, you get a just-as-delicious dessert that actually doubles as a healthy meal. Of course, I served it hot out of the oven with almond milk ice cream. But if you save the leftovers for the next morning, you'll get a healthy breakfast packed with fiber, antioxidants, and it'll provide you with energy to get through the day! 

Here's a tip, pre-portion your leftovers in mason jars for on-the-go breakfasts the following days. Or, heat them up right in mason jars and scoop almond milk ice cream for dessert all week. 

PLANT-BASED BLUEBERRY COBBLER 

For the blueberry filling: 

16 oz. blueberries 

1/2 cup raw honey (or pure grade b maple syrup) 

2 Tablespoons arrowroot starch 

2 Tablespoons coconut oil 

Juice & zest of 1 lemon 

For the crumble:

3/4 Cup oat flour 

1/2 Cup coconut sugar

1/2 teaspoon salt

1/2 teaspoon cinnamon 

5-6 Tablespoons melted Earth Balance Butter  

1/2 Cup creamy peanut butter (organic, no sugar added) 

2 C rolled oats 

1 Cup chopped pecans 

Vanilla Almond or Coconut milk ice cream for serving 

• Preheat your oven to 375.
• In a large mixing bowl, combine the oat flour, oats, coconut sugar, salt, pecans and cinnamon with a fork. 
• Then, add the peanut butter and melted Earth Balance Butter and mix until thoroughly combined.
• In a cast iron skillet, heat the coconut oil over medium-high heat, then add the remaining ingredients for the filling. 
• Turn off the heat and create an even layer over the blueberry mixture with the crumble topping.  
• Place the skillet in the oven and bake for 10-12 minutes. 
• Serve hot with ice cream, cold for breakfast, warm for breakfast, or any damn time and way you want!

Memorial Weekend

Our holiday weekend isn't over yet, but I wanted to post these recipes in case anyone is looking for a last minute addition to their BBQ. We had ours yesterday. At a party full of carnivores, no one even noticed these were plant based and healthy swaps. 

A few days ago, I asked my Facebook friends for some of their favorite "American foods" and I got a bunch of great answers. I was so surprised that more than one person mentioned macaroni salad. It's also a great potluck side, so I decided to make it this weekend. I also made a Memphis style coleslaw and a homemade lemonade (with coconut water!) Which, most people mixed with vodka. 

I hope you enjoy the rest of your Memorial weekend and these recipes too! 

PLANT BASED MACARONI SALAD 

1/2 # macaroni, cooked and drained

1/2 Cup sliced black olives (the short can is 1/2 cup) 

2 sticks of celery, diced small 

1/2 red bell pepper, diced small 

1/2 Cup green onion, prepped and sliced thin 

1 1/4 Cup veganaise 

2 1/2 Tablespoons white vinegar 

1 Tablespoon raw honey 

1/2 teaspoon black pepper

Pinch of salt, or two

1 Tablespoon yellow mustard 

1 Cup frozen peas, thawed 

1/2 Cup diced red onion 

Mix all ingredients in a large bowl until well combined. 

HEALTHY HOMEMADE LEMONADE (WITH COCONUT WATER) 

4 Cups coconut water 

Juice of 6-7 lemons 

6 Tablespoons agave nectar 

2 teaspoons lime juice 

Pinch of sea salt 

1 lemon sliced into thin rounds, seeds removed, for garnish 

Ice, to serve 

Mix all ingredients in a pitcher, excluding ice and lemon slices. Refrigerate and serve over ice and garnish with lemon slices. 

Yes, of course you can add vodka!

 

PLANT BASED MEMPHIS STYLE COLESLAW 

1 (16oz) bag of coleslaw mix 

2 teaspoons celery seeds

1/2 white onion, grated 

3/4 teaspoon salt 

1 Tablespoon raw honey 

2 Tablespoons apple cider vinegar 

2 Tablespoons dijon mustard 

1/2 teaspoon black pepper 

1 Cup veganaise 

1/2 Cup chopped fresh parsley

Mix all ingredients in a bowl until well combined. Do not mix more than 20 minutes before serving. Will not keep without getting "soggy" but I don't mind it that way either!

GONE VEGGIE

This is loooooong overdue! I'd like to pick this blog up and start over again now that I'm a little more cozy in my new plant-based lifestyle. I'm writing this for those of you are wondering "Why?"

Many of you are asking yourselves how a good ole' American girl who grew up and became a chef, chicken farmer and big game hunter became a "vegan." Say what!? 

First of all, let's get the facts straight. I am not "Vegan". I did not switch my diet because I was worried about the well-being of animals. If we must slap a title on it, I am "PLANT-BASED." Which means I focus on whole foods, closest to their natural state. I eat mostly vegetables, fruits, nuts, and legumes. I do not consume meat, dairy, and very little oil. 

For the Vegans reading this, I do care about the lives and hearts of animals. I do believe they should be treated with compassion while living. But personally, I care more about the affects animal agriculture has on the environment than I care about killing animals for food.

For the farmers and ranchers reading this, I love you and I am sorry. I live in constant fear of what this movement might do to you. However, I hope you switch to produce and keep up the good work.

If anyone is interested in how animal agriculture has negatively affected our planet, please watch COWSPIRACY 

I switched to a plant-based diet for my health. After an 8 year battle with poor health at a way-too-young age, I finally found that a plant based diet was my only cure. I was diagnosed with Fibromyalgia late last year. I was also diagnosed with Chronic Fatigue, Interstitial Cystitis, and IBS. Not many people know it, but I was seriously struggling to lead a normal life for many years. As a single Mom, I struggled with not being able to rest and having to overwork my sick body. I was in the hospital every-other month for two years after I had my Daughter. When I finally went back to work, my body was so taxed that I lost feeling in my legs, a large chunk of my memory, and I was constantly dizzy. My body was in so much pain it would make my ears ring. It hurt me to pick up and hold my Daughter. I tried to exercise and find some normalcy, but constantly injured myself because my joints couldn't take it. 

As a holistic nutrition counselor, I previously advised my clients to follow an anti-inflammatory diet to prevent and manage disorders. I tried the same thing after my Fibro diagnosis, but it didn't help at all. 

I'm going to get gross here for a minute- One week in January I decided I was going to cut out sugar and grains completely, go totally "Paleo", to see if it would manage my symptoms and help me shed those dreaded holiday pounds. Know what happened?

I COULDN'T POOP FOR 6 DAYS! And that scared the shit out of me. Pun intended! I ate meat twice per day, eggs for breakfast, and it clogged my digestive tract up like a toilet...Disgusting! That's what meat and dairy does to you. It sticks around, makes you sluggish, takes forever to break down. Then, you pack on the pounds and medical bills.

That's what did me in. After those 6 days, I started researching a meatless way of life. 

I watched a few documentaries (I recommend Forks Over Knives to everyone) and read some books. I noticed I came across a lot more studied and proven FACTS than I ever did about previous diets I believed in. It is true- A plant based, whole foods lifestyle can and will prevent and cure disease. And now I know this from experience! I haven't had a Fibromyalgia symptom since the end of January. It took about 2 weeks of a plant-based diet to get rid of 8 years of poor health! That's amazing. 

I should mention that I have recently re-introduced fish into my diet about 3 times per week. I did this because after cutting out animal products I became deficient in B12 and suffered from migraines. I personally believe no diet that requires added supplementation is ideal for optimal health. There's a reason the body needs B12 and can only get it from animals. In my opinion, fish is the absolute healthiest way to get it. I also only consume fatty fish that is high in Omega-3's. It helps the inflammation around my joins and lubricates them, which makes me feel like a new woman! It's also good for brain function, among many other things. The point in a plant-based lifestyle is not to be vegan, but to consume MOSTLY plants. I should also mention that sustainable farm-raised fish should be the future and will prevent further damage to our environment. Though, you have to be careful you're not buying just "farm-raised" fish, as most of these "farms" feed the fish GMO corn and add artificial colors and preservatives. It is hard to find the good stuff, in which case "wild caught" is your healthiest option. 

Like I said, I'd like to pick this blog back up again. I plan on sharing tons of plant-based recipes everyone will love, plus some tid-bits about the Adventures of Malorie & Maisie. To start, here's a couple of my new favorites.... 

SUMMER SKILLET PIZZA 

• 1 READY TO BAKE WHOLE WHEAT PIZZA DOUGH 
• 1 CORN COB 
• 1/8 RED ONION, THINLY SLICED
• 3/4 CUP FRESH BASIL, CHOPPED
• 2 TBSP. PEACH OR APRICOT JAM 
• 3 SLICES VEGAN BACON, DICED
• 1/2 ZUCCHINI, SLICED INTO THIN ROUNDS
• 1/4 CUP EARTH BALANCE VEGAN BUTTER SUBSTITUTE 
• PINK SEA SALT
• BLACK PEPPER 

• First, grill the corn until charred and cut the corn off the cob. You can also broil the corn until charred if you don't use a grill.
• Follow packaged directions for the dough. 
• Melt the butter in a cast iron skillet making sure it is evenly distributed around the pan. Over medium-high heat, add the rolled out dough and press into the pan so it fits. 
• With the heat still on, spread the jam evenly, leaving a 1 inch crust. 
• Then, top with the remaining ingredients, excluding the basil. Season with salt and pepper.
• Bake for approximately 15 minutes. The bottom should be browned and the dough cooked through. 
• Remove from the oven and garnish with chopped basil. 
•  
• Optional- serve with organic BBQ sauce for dipping!

 "SNICKERS SWAP"

• 12 DATES, SLICED LENGTHWISE ON ONE SIDE TO REMOVE THE PIT
• 4 TBSP. CHUNKY PEANUT BUTTER (OR CREAMY!) 
• APPROXIMATELY 1/4 CUP RAW PEANUTS
• 1 CUP DAIRY-FREE DARK CHOCOLATE 
• 1 TSP. COCONUT OIL 
• PINCH OF FINE SEA SALT 

• FILL DATES WITH PEANUT BUTTER AND 3-4 PEANUTS EACH. 
• LINE A BAKING SHEET OR LARGE PLATE WITH WAX PAPER OR FOIL. 
• IN A MICROWAVE SAFE BOWL, ADD THE CHOCOLATE CHIPS AND COCONUT OIL. HEAT IN 30 SECOND INCRIMENTS AND STIR BETWEEN THEM, TO PREVENT BURNING. IT SHOULD TAKE 1-1.5 MINUTES TO MELT THE CHOCOLATE. 
• WHEN MELTED, COAT THE FILLED DATES COMPLETELY WITH CHOCOLATE AND PLACE ON THE BAKING SHEET OR PLATE. 
• WHEN ALL DATES ARE COATED, PLACE IN THE FREEZER TO SET. 
• ONCE THE CHOCOLATE IS COMPLETELY SET, APPROXIMATELY 2 HOURS, STORE IN A GLASS CONTAINER IN THE REFRIGERATOR. 

THEY TASTE SO MUCH LIKE A PEANUT BUTTER SNICKERS! 

Paleo Double Chocolate & Ginger Cookies

I've mentioned this before, but I'll say it again- It hurts my heart to give away some recipes. Meaning, some that I create are SO special and SO awesome, I feel like they are destined for something better than this silly blog of mine. Anyway, I want you all to be able to try these cookies.

Chances are, you're reading this because of currently live a healthy lifestyle or you want to start. Either way, these cookies remind you how easy and enjoyable it actually is to be healthy! They are so incredibly rich, you won't miss "regular" cookies one bit. As a great source of protein, antioxidants, and other great properties, this isn't really like dessert at all!

I  made these cookies as fall gifts for friends the other day, and I've been snacking on them in the afternoon for a boost or as my "post workout". Really, you could eat 'em for breakfast too.

Enough with my babbling. Here's my recipe. You gotta give these a try!

PALEO DOUBLE CHOCOLATE & GINGER COOKIES 

1 Cup + 2 Tbsp almond meal
1/2 Cup almond butter
1/4 Cup pure grade B maple syrup
2 Tbsp flaxseed meal
1/2 tsp baking soda
1/4 tsp salt
2 Tbsp grated fresh ginger (or 1 Tbsp dry ground)
1/8 tsp cinnamon
3 Tbsp 100% Cocoa Powder (I use Wondercocoa)
1 tsp ground coffee
1 tsp pure vanilla extract
1 egg
1/2 Cup walnuts, chopped
1 Cup dairy-free gluten-free chocolate chips (I use Enjoy Life)

Preheat your oven to 350.
Combine The almond meal, salt, baking soda, coffee, ginger, cinnamon, cocoa and flax in a bowl with a whisk.
In a separate bowl, whisk the egg with the vanilla, maple, and almond butter (I melt the almond butter to make this step easier) and add to the dry mixture.
Fold in the walnuts and chocolate chips.
Form small balls with your hands, using about 2 Tbsp of the dough for each. Place on a parchment lined cookie sheet and press down flat with your hands. This recipe should make about 1 dozen cookies.
Bake for 11-13 minutes. Let cool for 1-2 minutes on the pan, then remove them with a spatula and place on your cool countertop.
Enjoy them warm or room temp. I highly recommend a glass of cold almond milk!

Side note- I got these cute Halloween treat bags at Wal Mart!

THAI PEANUT (OR ALMOND) SAUCE

Peanut sauce has been somewhat trendy for a while, but I hadn't tried it myself until this week. My house tends to lean towards Italian, fresh Mexican, or old-fashioned American cuisine. We usually save Asian-inspired eats for when we dine out, which is a rarity. Craving noodles, specifically something Thai-ish, I couldn't find a recipe I liked enough online. So, I do what Super-Moms do and figured out how to make my own! I grabbed some buckwheat Soba noodles at the store and used whatever veggies I could find in my fridge. I roasted chicken thighs to make my Husbands dish a little more, well, "meatier". I used a mixture of almond and peanut butter. You could use either. Peanut does work better for this recipe, I think. I loved how my recipe turned out. It's super simple and I think you'll enjoy it too.

Thai Peanut Sauce

1/2 Cup peanut butter or almond butter
1 piece of fresh ginger, peeled, about 1 inch x 1 inch
1 garlic clove
1 Tablespoon honey
1 Tablespoon thai chili paste
1/4 Cup low-sodium soy sauce
1 Tablespoon rice vinegar
1 Tablespoon Coconut Oil
2 Tablespoons Water

Everything in a blender until smooth. Will keep in a jar for up to 2 weeks.
I used my peanut sauce to dress soba noodles, chicken, edamame, purple cabbage, cilantro, and grated carrots. Tip- I think it's better served cold!

BERRY BUCKWHEAT CRUMBLE

It's beginning to feel like summer! The Farmers Market last weekend was filled with bright berries, the kids are getting out of school, the weekends are jam packed and fun filled, and the grill is being used constantly. If you follow me on Instagram or Facebook, you saw that last week I asked for some summer dessert ideas, as I was craving something sweet and fruity. All of that heat and grilling, I wanted something simple, fruity, and sweet to top off one of these busy days. The winning suggestion was blackberry. 

I picked up a bunch of berries at the market and got to creating. The blackberry suggestion quickly turned into a multiple berry and gluten free buckwheat cobbler. I'm so happy with how it turned out! I have totally fallen in love with my recipe. With honey and pure maple syrup as the sweeteners, and the cobbler topping filled with fiber, oats, and seeds, you could also enjoy this healthy dessert for breakfast! 

A crowd pleaser no matter who you're feeding. It's a guilt-free dessert that would be perfect for any summer affair. As always, I recommend buying local berries if possible. 

Berry & Buckwheat Cobbler 

For the cobbler topping: 

1 Cup Buckwheat flour

1 Cup gluten-free oats 

1/2 Cup chopped almonds or sunflower seeds (I used sunflower seeds) 

2 Tablespoons flaxseed meal 

1/2 teaspoon salt 

1/2 Cup pasture butter, melted 

1/2 Cup local honey 

For the berry filling:

18-20oz berries (I used blackberry, raspberry, and blueberry) 

2 Tablespoons coconut flour 

Zest and Juice of 1 lemon

1 teaspoon pure vanilla extract 

1/4 Cup pure maple syrup 

1/4 teaspoon salt 

• Preheat your oven to 350 
• In a bowl, mix all ingredients for the berry filling. 
• In a separate bowl, combine the ingredients for the cobbler topping with a fork. 
• Grease a glass baking dish or ceramic pie dish with pasture butter or coconut oil. 
• Pour in the berry filling. Then, top with cobbler topping. 
• Cover and refrigerate for 1 hour or overnight. This step is optional, but the cobbler topping will turn out better if it is chilled. 
• Bake for 35 minutes and enjoy! Will keep in the refrigerator for 4-6 days.