Candied Baked Acorn Squash

I made this acorn squash for my babies & wanted to make it sweet to go with their broccoli. I decided to bake it so that the spices could soak into the squash making the texture soft enough for them to eat. What you will need is your oven preheated to 400 degrees F. Lightly oil a glass pan. Remove the skin and seeds from the squash, then cut into cubes. Pour just enough water to cover the bottom of the glass pan. Drizzle 1.5 tablespoons of agave over the squash. Sprinkle squash with cinnamon and nutmeg. Bake for 40-45 minutes or until squash is tender and aroma fills the air.

Almond Tahini Orange Salad

Salad:

Handful of Kale

Handful of Dandelion

Handful of Romaine

Handful of Parsley

Handful of Cilantro

1 Orange, sliced

10 raw almonds, chopped

Dressing:

2 Tablespoons of Tahini

1 Orange

1/4 Teaspoon Ginger

Directions: 

Put dressing ingredients in a food processor and process until smooth.

Tofu Broccoli Quiche

I finally made QUICHE!!! It's so delicious and a great change to add into the rotation. I topped my quiche off with sliced vine tomatoes. My babies both wanted seconds, so that was my verification of a yummy meal. Enjoy!

• Directions:
• 1 (9 inch) unbaked 9 inch spelt pie crust
• 1 pound broccoli, chopped
• 1 tablespoon olive oil
• 3 green onions, finely chopped
• 1 yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 pound firm tofu, drained
• 1/2 cup original almond milk
• 1 teaspoon sea salt
• 1/4 teaspoon ground nutmeg
• 1/8c roasted red pepper, chopped
• cayenne pepper to taste
• 2 tablespoons fresh parsley, chopped

1 tablespoon fresh tarragon, chopped

1.) Preheat oven to 400 degrees F. Bake pie crust for 10 to 12 minutes.

2.) Steam broccoli in 1 inch of boiling water, and cover. Cook until tender but still firm. Drain.

3.) Heat oil in a large skillet over med-high heat. Saute onions and garlic until golden. 

4.) Stir in the cooked broccoli and heat through.

5.) In a blender combine tofu, almond milk, salt, nutmeg, red pepper, cayenne pepper and parsley. Blend until smooth. In a large bowl combine tofu mixture with broccoli mixture. Pour into pie crust.

5.) Bake in preheated oven for 45-50 minutes, or until quiche is set. Allow to stand for 5 minutes before cutting.

Peach Blackberry Cobbler w/ Agave

I said I would do another post using agave, so here it is!  In my family's opinion the agave won over the stevia. 

Check out my recipe post where I used stevia: Sugar-Free Blackberry Cobbler 

Raspberry Mango Banana Smoothie

This delicious, sweet tart smoothie has a satisfying flavor for your taste buds. Best thing about it is how beneficial raspberries are for a woman. 

*What you will need*
1 fresh mango
1/2 bag frozen raspberries
1 banana
1/2 cup original almond milk
1T raw blue agave nectar.

Vegan Almond Butter Cookies

Almond Butter Cookies

Ingredients:

1 cup organic spelt flour

1/2t baking soda

1/2t seasalt

1/2 cup organic almond butter

1/8 cup pure maple syrup

1/4 cup raw blue agave nectar
1/8t almond extract
1/8 cup silk vanilla almond milk

Directions:

Preheat oven to 350F degrees. Lightly grease cookie sheet with coconut oil. In medium bowl mix the flour, baking soda and salt together. In a large bowl combine the almond butter, syrup, agave, almond extract and almond milk (last). Pour the dry ingredients into the almond butter mixture and mix.

Trail Mix Chocolate Fig Bars

A high protein snack bar that is healthy, vegan & organic! There is no soy or dairy in this bar and I added cacao powder for that yummy chocolate flavor. 

Ingredients:
2 cups of Organic Raw Mixed Nuts (walnuts, almonds, sunflower seeds, and pumpkin seeds)
8 oz dried Organic Calimyrna Figs
2 tbs Organic Cacao Nibs
1/8 cup Organic Coconut Flakes
1 Organic Orange Finely Grated into Zest
2 tbs Organic Cacao Powder
2/3 cup Organic Spelt Flour
2 tsp Organic Chai Seed
2/3 cup Stevia Cup-for-cup
1/2 cup Raw Blue Agave Nectar
1/2 tsp Organic Ground Cinnamon
1/8 tsp Organic Ground Cloves
Organic Coconut Oil

Directions:
1.) Heat oven to 300 degrees F. Lightly grease with organic coconut oil and flour a 10-inch glass baking pan.
2.) Stir together flour, cacao powder, cinnamon, cloves, chai seed, and orange zest. Add nuts, figs, nibs and cacao.
3.) In a small saucepan, combine agave and stevia and place over low heat. Increase heat to medium and cook, without stirring for about 7 minutes.
4.) Immediately pour over mixture and mix until dry ingredients are coated. Mixture will be thick.
5.) Transfer to the prepared pan, using moistened fingers press evenly into pan.
6.) Bake for about 35 minutes until toasted.

Vegan Blackberry Cobbler w/ Stevia

I've been talking about cobbler and hearing about cobbler so much lately that I began to really crave it. I'm going to try this recipe a few times with sugar substitutes to see how they differentiate. As for this cobbler I used stevia cup-for-cup.

Ingredients:

10oz Frozen Bag of Cascadian Farm Organic Blackberries

1/2 cup Stevia Cup-for-Cup

1 cup Organic Spelt Flour

2 tsp Baking Powder

1/2 tsp Sea Salt

1 cup Vanilla Almond Milk

1/2 cup Earths Best Vegan Butter, melted

Organic Coconut Oil

Directions:

1.) In medium bowl, mix blackberries with sugar. Let stand until thawed and syrup forms (about 45 minutes).

2.) Heat oven to 375 degrees F. Lightly grease 8-inch square baking dish with coconut oil. In another medium, mix flour, baking powder and milk. Stir in melted butter until blended; spread into baking dish. Spoon blackberry mixture over batter. 

3.) Bake 45 minutes or until dough rises and is golden.