Vegan hazelnut-chocolate muffins


What you’ll need:

1 C all purpose flour

3/4 C coconut flour

1 Tsp baking powder

1 Tsp baking soda

1/4 Tsp salt

2 Tbsp cocoa powder

1 C almond milk

1 non fat soy yogurt plain

1 Tbsp brown sugar

3 Tbsp Tate + Lyle Hazelnut flavored syrup

1 egg

1/4 C applesauce

What you’ll do:

Preheat oven to 375

In a large bowl combine all dry ingredients thoroughly

Add milk and yogurt and combine

Add brown sugar and the flavor syrup and combine

In a small bowl whisk egg briefly then add to the large bowl and stir to combine

Add applesauce, if mixture is too thick add another 1/4 C

Spoon into a greased muffin pan with liners

Bake for 15-20 minutes until they are browning and a toothpick comes out clean

I topped my muffins with granola


Asparagus toast


What you’ll need:

2 pieces of whole wheat toast halved length wise

1 Avocado smashed (I add onion powder, sea salt and pepper to mine)

Balsamic vinegar (2-3 drops per toast)

4 pieces of arugula

12 pieces of steamed asparagus trimmed, drizzled with olive oil and seasoned with salt and pepper

What you’ll do:
Place toast on plate
Add avocado
Add balsamic vinegar
Place arugula
Last, place asparagus



Veggie Enchiladas

Veggie Enchiladas

What you need:

1 batch of green enchilada sauce—see my earlier blog post for recipe (or a bottle of store bought green sauce)

1 TBSP extra virgin olive oil
2 Bell peppers of any kind chopped
1 Red onion chopped
1 Small package(8 oz) of baby portobello mushrooms chopped
1/2 lime (just the juice)
1 TSP sea salt
1 TSP season salt
1 TSP ground black pepper
1 Can pinto beans rinsed and drained
6 Whole wheat soft taco tortillas

What you’ll do:

Preheat oven to 425 degrees
Put the chopped peppers, onion and mushrooms on a cookie sheet lined with parchment paper

Coat the veggies with the olive oil
Sprinkle the salt and pepper on veggies

Bake for about 10-15 minutes stirring halfway through

Remove veggies from oven and stir in rinsed pinto beans

Coat the bottom of a large glass baking dish with the green sauce

Fill each flour tortilla with green sauce and veggie mixture

Roll each tortilla tightly and place seam side down in the baking dish

Continue this until baking dish is full

Pour the remaining sauce on top of the enchiladas

Bake until heated through, about 20 minutes

Add fresh salsa (see previous blog post)