Coconut Apple Cinnamon Pecan Muffins (GF)

These are REALLY REALLY good.  These have a GREAT flavor.  You can definitely taste the cinnamon, coconut and apple pieces and there is a crunch from the pecans. 

My co-workers also liked them and thought they were really good.  

This recipe was adapted from this recipe.

Ingredients:

1 cup White Rice Flour  (I use Bob's Red Mill)
1/4 cup tapioca starch (I used Let's Do...Organic from Edward & Sons)
1/4 cup corn starch  (I use Bob's Red Mill)

2 tsp baking powder
1 tsp baking soda
1/2 tsp Xanthan Gum  (I use Barry Farm)
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 cup Sucanat (I use Barry Farm)  (or brown sugar) 
1 cup pecans, chopped  
1 cup Unsweetened Shredded Coconut  (I use Bob's Red Mill))
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2 Tbsp molasses
1 cup unsweetened applesauce
1/3 cup unsweetened almond milk
1 tsp vanilla extract
1 and 1/2 cups chopped peeled apples
2 medium to large very ripe bananas, mashed

Topping:

1 Tbsp brown sugar
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg

Directions:
Mix molasses, applesauce, milk, vanilla, apples and mashed bananas in one bowl. 

Mix the dry ingredients in another bowl.    

Add the dry ingredients to the wet ingredients and stir just until the dry ingredients are moistened.  


Pour into muffin pan, sprinkle with topping mixture and bake at 350 degrees for about 20-25 minutes or until toothpick inserted in the center comes out clean.  

I like using the silicone bakeware for my muffins.  The muffins  come out so easily and I don't need to grease the pan.  My favorites are:   Casabella Silicone Standard Muffin Pan, Casabella Silicone Large Muffin Pan, Casabella Jumbo Muffin Cups.


The OXO Large Scoop  is GREAT for scooping out batter into the muffin pan.  It is MUCH neater than when I used a spoon to scoop the batter into the pan - I no longer get batter all over the muffin pan !!!


Estimated Nutritional Value per muffin based on 12 muffins:  Calories 224,  Total Fat  9g, Cholesterol 0mg,  Sodium  116mg, Carbs 33.9g, Fiber 3.5g, Sugars 11.6g, Protein 2.1g

"I was naked when I was born, and I will be naked when I die.  The Lord gave these things to me, and he has taken them away.  Praise the name of the Lord."
Job 1:21 (NCV)

Tofu Pumpkin Spinach Lasagna (DF)

I did not have any squash, so I modified  this recipe  to come up with the following recipe.  This was SOOOO good...I just wanted to keep on eating it !!!!

Ingredients:

1 box wheat or brown rice lasagna noodles

1 and 1/2 jars low sodium spaghetti sauce (about 40 ounces) (no sugar)

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1 package silken tofu (I use  Morinu Soft Silken Tofu )

1/4 cup unsweetened almond milk

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1 can pumpkin puree

1 tsp oregano

1 tsp basil

1 tsp garlic salt

1/4 cup Nutritional Yeast Flakes (I use NOW Foods)

1 - 10 ounce package frozen chopped spinach, thawed and drained well

Directions:

Place tofu and almond milk in a blender or food processor and blend until smooth and creamy. 

Pour into a bowl and add in all the other ingredients (EXCEPT lasagna noodles and spaghetti sauce).   Stir until well combined. 

To assemble, in a 9x13 lasagna pan, spread a thin layer of spaghetti sauce, then a layer of noodles, then a layer of the tofu filling.  Continue in the same order.  Finish with a layer of noodles topped with the spaghetti sauce.  

If using lasagna noodles that are not pre-cooked, let the assembled lasagna sit for at least 30 minutes to allow time for the noodles to soften.

Bake at 350 degrees for about an hour.

My favorite food processor is the KitchenAid  7-Cup Food Processor. 

For blenders, I use both the  Vitamix Blender and Ninja Master Prep Professional Blender

Estimated Nutritional Value per serving based on 12 servings:  Calories 179, Total Fat 4.1g, Cholesterol 8mg,  Sodium 61mg, Carbs 28.6g, Fiber 4.5g, Sugars 4.7g, Protein 10g

Then he said, "Beware!  Guard against every kind of greed.  Life is not measured by how much you own."
Luke 12:15  (NLT)

Pinto Beans Salsa Corn and Rice (DF, GF)

I ALWAYS liked beans and rice !!!  Beans and rice makes a GREAT side dish or burrito filling or potato topping.  It also is GREAT to take for lunch.

Ingredients:

4 cups cooked brown rice
3/4 cup salsa (no sugar)
1 can pinto beans, drained and rinsed
1 green bell pepper, chopped
1 cup diced tomatoes
1 cup corn
1/2 tsp ground cumin
1 Tbsp dried cilantro flakes
3/4 tsp onion powder
3/4 tsp garlic powder
1/4 tsp chili powder (optional)

Directions:
Combine all ingredients together in a bowl.  Serve warm or cold.  To serve warm, microwave for a few minutes.




Estimated Nutritional Value per serving based on 8 servings:  Calories 250, Total Fat 2g, Cholesterol 0mg,  Sodium 307mg, Carbs 51.7g, Fiber 5.5g, Sugars 2.7g, Protein 7.4g




I will be happy because of you; God Most High, I will sing praises to your name. 
Psalm 9:2 (NCV)

Mocha Cinnamon Muffins - Wheat Flour

These are REALLY good...I took these to a brunch along with double chocolate mint muffins (yet to be published)...I came home with an empty container !!!!  ALWAYS a good sign that people liked what you brought !!!!!

Ingredients:

1 and 1/4 cups whole wheat flour (I used Bob's Red Mill Whole Wheat Flour )
1/4 cup Sucanat   (or brown sugar) (I use Barry Farm for Sucanat)
1/3 cup Hershey's Unsweetened Cocoa Powder

1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 Tbsp instant coffee
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1 and 3/4 cup unsweetened applesauce
1 tsp vanilla extract
1 and 1/2 tsp Coffee Extract  (I use OliveNation)
2 large very ripe bananas, mashed

Directions:
Mix applesauce,  vanilla, coffee extract and mashed bananas in one bowl. 

Mix the dry ingredients in another bowl.    

Add the dry ingredients to the wet ingredients and stir just until the dry ingredients are moistened.  

Pour into muffin pan and bake at 350 degrees for about 20-25 minutes or until toothpick inserted in the center comes out clean.  

I like using the silicone bakeware for my muffins.  The muffins  come out so easily and I don't need to grease the pan.  My favorites are:   Casabella Silicone Standard Muffin Pan, Casabella Silicone Large Muffin Pan, Casabella Jumbo Muffin Cups.

The OXO Large Scoop  is GREAT for scooping out batter into the muffin pan.  It is MUCH neater than when I used a spoon to scoop the batter into the pan - I no longer get batter all over the muffin pan !!!

Estimated Nutritional Value per muffin based on 10 muffins:  Calories 120,  Total Fat .6g, Cholesterol 0mg,  Sodium 98mg, Carbs 27.9g, Fiber 2.8g, Sugars 10.8g, Protein 2.5 g

The payment for sin is death.  But God gives us the free gift of life forever in Christ Jesus our Lord.
Romans 6:23(NCV)

GUEST POST from Miliany Bonet - Raw Vegan Black Bean Burgers with Jicama and/or Sweet Pea Fries

I am SOOO thrilled to have a guest post from my friend Miliany at Raw Vegan Living .  DEFINITELY check out her blogs (she also has 2 other blogs !!!!! )  She is BUSY !!!!  She has GREAT raw recipes as well as GREAT tips and advice for becoming a raw vegan.

For those of you who do not know Miliany - she is 15 years old, a young raw vegan teen chef, a blogger, starting her own raw juice company, and opening up her own raw vegan cafe !!!  WOW !!!! What an impressive list !!!!!

I am SOOOOO impressed with Miliany - what an inspiration.  She is only 15 years old and already is opening the first raw vegan juice bar cafe in South Jersey AND a raw vegan cafe !!!  Way to go Miliany !!!!  

I wish I ate as healthy as Miliany does when I was 15 !!!!

Enjoy this raw vegan burger and fries from Miliany !!!!

Veggie burgers are one of my favorite raw food meals. They're healthy, delicious, satisfying, and nutritious!  There are a few ways you can serve this burger; I encourage you to prepare it however you like. You can make these burgers either vegan or raw, whichever your preference. I keep mine raw by dehydrating them until firm. I serve these burgers with jicama fries, which are very delicious! Hope you like and enjoy them! 

Sprouted Raw Vegan Black Bean Burgers with Jicama and/or Sweet Pea Fries

serves 4 or more (it all depends on how much ingredients you use to either make a big or small batch.  It also depends on the size that you make your burgers. I suggest playing around with the ingredients.)

Burgers:

1 cup organic ground raw sunflower seeds

1/2 cup organic & non-GMO sprouted brown rice

2 organic carrots

1/2 cup organic & non-GMO sprouted black beans

1 teaspoon organic paprika

1 teaspoon organic cumin

a small slice of organic red onion 

2 organic garlic, peeled

1/2 organic green pepper

1 teaspoon sea salt

handful fresh organic cilantro

a small piece of organic & non-GMO jalapeno pepper

Burger Toppings:

avocado

tomatoes

lettuce

rawesome cheddar cheese  or hemp seeds

Fries:

one large jicama and/or sweet peas 

Seasonings for the fries:

organic all purpose seasonings

sea salt

turmeric

paprika

nutritional yeast

hemp seeds

To make the burgers: soak your rice and beans in water, overnight for 6-8 hours. Drain the water from the soaked beans and rice. Prep your veggies: wash, cut, slice and chop into chunks as needed. 

Place all your ingredients in your food processor (or blender) and process (or blend) until everything becomes a thick, wet-ish mixture, but don’t pulse too long (it becomes too watery). You want pieces of the food still visible, but not thoroughly blended. Over blending (or processing) makes the mixture too wet at this point. Adjust according to your preferred taste. 

Form into preferred sized patties and dehydrate for 3-4 hours, or use your oven at its lowest temperature (or in a fry-pan… add coconut oil and “cook” your patties on each side. Options, options, options). You can eat them right away if you like without warming them up, but they won’t hold their shape too well (you’ll end up with a wet burger rather than a firm burger).

To make the fries: peel your jicama and cut them into fry strips. If using sweet peas, wash and remove the ends. Place your fries in a container/bowl and add in all the healthy seasonings. Adjust the seasonings according to your taste. You can cover it and let it marinate for awhile (which I highly recommend doing), or place them in your dehydrator along with the burgers. To cook your fries quicker, feel free to warm them up in a fry-pan with coconut oil (the same method for the burgers, if you choose stovetop). Once the fries and burgers are warmed, serve them. 

Assemble your burgers as desired, adding the epic fixings: avocado, tomato, hemp seeds, vegan cheese, lettuce, etc. If you want, you can take your 1/2 of your avocado and smash it (that’s what I did) and dip your fries in it. Enjoy as you wish, enjoying each and every delicious bite!

Remember, this is YOUR burger; adjust to your liking and warm/”cook” to your preference. Keep it vegan, healthy and delicious!

THANKS SOOOO much for these GREAT recipes, Miliany !!!


The Lord searches all the earth for people who have given themselves completely to him.  He wants to make them strong....
2 Chronicles 16:9  (NCV)

Chocolate Coconut Corn Flake Balls (GF)

This is a variation of these bars.  

These are REALLY good.  Everyone who tried these also liked them and thought they were REALLY good !!!!  The dominant flavors are banana and coconut

Ingredients:

1 cup Quaker Quick Oats

1 cup Unsweetened Shredded Coconut  (I use Bob's Red Mill)

2 cups Corn Flakes cereal, crushed

1/3 cup Hershey's Unsweetened Cocoa Powder
2 small to medium sized very ripe bananas, mashed

3/4  cup date syrup  

1 tsp vanilla extract

1 tsp coconut extract

Directions:

Mix everything together in a bowl until thoroughly combined.  

Form into balls and put in freezer to firm up.  Each day these balls tend to get more flavorful.  I actually stored them in the freezer, but took some out to warm up to room temperature before eating them.  They stayed firm in the freezer, but I liked the taste of them at room temperature - they were more like fudge at room temperature.

I've started using the  Farberware Cookie Scoop for forming the snack balls, instead of using my hands.  It is not as messy and the balls are a more uniform size.

Estimated Nutritional Value per ball based on 45 balls:  Calories  49, Total Fat  1.7g, Cholesterol  0mg,  Sodium 8mg, Carbs  8.7g, Fiber .9g, Sugars 4.4 g, Protein 1.2g

The earth and everything on it belong to the Lord.  The world and its people belong to him.
Psalm 24:1 (CEV)

Coconut Peanut Butter Banana Smoothie (DF, GF)

This is a thick smoothie, I actually eat it with a spoon !!!   I LOVE the taste of peanut butter, coconut and banana !!!

Ingredients:

2 very ripe bananas, sliced 
2 to 4 Tbsp of water or unsweetened plant-based milk (depending on how thick you like it...I like it thick, so I use very little water or milk)
1/4 cup peanut butter (no sugar)
1/4 cup  Unsweetened Shredded Coconut  (I use Bob's Red Mill)

Directions:
Put everything in a blender and blend until smooth and creamy.  


My favorite food processor is the KitchenAid  7-Cup Food Processor. 

For blenders, I use both the  Vitamix Blender and Ninja Master Prep Professional Blender


But God is my helper.  The Lord is my defender.
Psalm 54:4 (GNT)