Blueberry Biscuits

Prep Time: 5 mins | Total Time: 20 mins | Makes: 12 biscuits

If you’re looking for a quick, healthy treat that can you can enjoy either as dessert OR breakfast, look no further. Usually biscuits can be dry and tasteless, but these are actually fluffy, soft, and full of flavor. Try them for yourself :)

WHAT YOU’LL NEED:

• ½ cup melted butter (vegan butter optional)

• ¾ cup unsweetened almond or other milk

• 1 tbsp maple syrup

• 1 tsp vanilla extract

• ¼ tsp salt

• 1 ½ tsp baking powder

• 2 cup flour (regular or gluten-free both work)

• 1 cup frozen wild blueberries

Vanilla Icing (Vegan optional)

• ½ cup powdered sugar

• 1 tbsp unsweetened almond or other milk

• 1 tsp vanilla extract

HOW TO MAKE:

1. Preheat oven to 400 degrees F. Line baking sheet with parchment paper.

2. In a large mixing bowl, mix the melted butter, almond milk, maple syrup, vanilla, salt, and baking powder. Then, mix in the flour. Only mix until the dough is combined. Be careful not to over mix! If using gluten-free flour and the dough seems crumbly, add another 1 tablespoon of melted butter and 1 tablespoon of almond milk and work it into the dough. 

3. Gently fold in the blueberries. Again, don’t over mix! Use a heaping tablespoon to scoop out 12 biscuits and drop them onto the lined baking sheet.

4. Bake in the oven for about 15 minutes until they are lightly golden on top. Option to broil at the end for about a minute to give them more color on top.

5. While baking, use a whisk to mix your powdered sugar and almond milk to make a glaze. Drizzle over the warm biscuits and serve immediately.

GF Oatmeal Raisin or Oatmeal Chocolate Chip Cookies

Prep Time: 20 mins | Total Time: 30 mins | Makes: 20-24 cookies (depends on size)

Cookies, cookies, everywhere! I love this cookie recipe - it’s healthy, tasty and fun to make with kids or friends. They can store for about 10 days - 2 weeks in an airtight container so you can eat every hour or as a necessary post meal treat. I’ve made these a dozen times as oatmeal raisin cookies and excited to try the chocolate chip version. Anyone else craving chocolate right now?!

WHAT YOU’LL NEED:

Dry Ingredients:

• 1 cup gluten free rolled oats (plus 1/2 cup to add in)

• 1 cup gluten free oat flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon ground cinnamon

• 1/4 teaspoon salt

• 3/4 cup raisins OR chocolate chips (or both if you want to get fancy - add these in later)

Wet Ingredients:

• 1/4 cup + 2 tablespoons melted coconut oil

• 1/4 cup coconut sugar

• 1/4 cup pure maple syrup

• 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water, whisked together, set for 15 minutes)

• 1 teaspoon pure vanilla extract

HOW TO MAKE:

1. Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside for later.

2. In a medium bowl, whisk together all the dry ingredients: 1 cup oats, oat flour, baking powder, baking soda, cinnamon and salt EXCEPT the raisins or chocolate chips. Those will be added later.

3. In a different medium bowl, whisk together all the wet ingredients: coconut oil, coconut sugar, maple syrup, flax eggs, and vanilla. Whisk until thoroughly combined and resembles caramel.

4. Add the dry ingredients to the wet ingredients. Whisk until thoroughly combined.

5. Fold in raisins or chocolate chips and oats. The dough will be sticky.

6. Scoop about a 1/4 cup of the mixture and drop cookie dough balls onto the prepared baking sheet. Using a fork, flatten cookies into a round disc—they will not spread during baking.

7. Bake for 10-12 minutes.  Using a flat spatula, carefully lift cookies off the baking sheet and transfer to a cooling rack. Allow to cool completely. Enjoy!

Healthy Samoas

Prep Time: 15 mins | Total Time: 30 mins | Makes: 11 cookies

It’s Girl Scout cookie season! If you haven’t seen the purple, green, and yellow boxes all around town, you better find them soon before they sell out. Local Hint: check out the base of Highlands…they even accept Venmo! But if you’re like me and want to enjoy the best Girl Scout cookie (obvi the Samoas) all year round, you have to make this recipe. I found this healthy, homemade Samoa recipe on the food blog Eating Bird Food. Only 4 ingredients AND in a side-by-side taste test, some preferred these to the packaged cookies…just saying :)

WHAT YOU’LL NEED:

• 1 cup pitted medjool dates, about 10 dates

• 1 cup unsweetened shredded coconut

• 1/3 cup dark chocolate (for a low sugar option, try Lily’s chocolate chips)

• 1/2 tsp coconut oil

HOW TO MAKE:

1. Preheat oven to 400°F.

2. Toast the coconut: Spread the shredded coconut onto a baking sheet. Place in oven for 3-5 minutes, until coconut is a light golden brown color. Make sure to keep an eye on the coconut, as it burns really easily. Alternately, you can toast the coconut in a pan on the stove top.

3. In a food processor, add dates and toasted coconut. Pulse until mixture is combined and starts to form a ball of dough.

4. Take 1 Tablespoon of dough, roll into a ball and then shape into a round cookie. Using a straw or chopstick punch a hole in the middle of the dough. Move the straw or chopstick around a bit to make the hole wider, if needed. At this point you’ll likely need to reshape the cookie a bit.

5. Place all cookies on a sheet lined with parchment and transfer to the freezer for 5 mins. to harden up a bit.

6. While cookies are in the freezer, add chocolate and coconut oil to a shallow microwave-safe bowl and melt in 20-30 second increments until the chocolate is melted enough to drizzle.

7. Grab cookies from the freezer and dip each one in the chocolate to coat the bottom. Place cookies on the parchment and use remaining chocolate to drizzle over top the cookies.

8. Transfer cookies back into the freezer for 10-15 minutes to let the chocolate harden. Once they’ve hardened you’ll be able to easily remove the cookies from the parchment paper.

9. For enjoying later, store in a sealed container in the fridge for up to one week.

Banana Drop Biscuits (Vegan)

Prep Time: 5 mins  |  Total Time: 20 mins  | Makes: 12 Biscuits

I stumbled upon this recipe by vegan and GF recipe blogger, Peanut Butter & Jilly, last winter and have made these delicious biscuits at least a dozen times since then. Usually, when my bananas start to get a little ripe and look uneatable, I make my go-to GF Banana bread. BUT ever since discovering these little gems, my banana bread making days are history and I’m pretty much addicted to biscuits now. Disclaimer: Only make this recipe if you plan to eat more than desired in one sitting. Enjoy!

What You Need:

• 3/4 cup unsweetened almond milk

• 1 overripe banana, mashed

• 1/2 cup butter, melted (can substitute vegan butter here)

• 1 tbsp maple syrup, the real stuff!

• 1 1/2 tsp baking powder

• 2 cups flour or gluten free flour *if using GF flour: best option is King Arthur, Measure for Measure GF flour. I have also used almond flour, but the biscuits come out a little more dense and flat.

Maple Butter:

• 2 tbsp butter, melted

• 2 tbsp maple syrup

How To Make:

1. Preheat the oven to 400 degrees. Line baking sheet with parchment paper.

2. In a mixing bowl, mix together the almond milk, mashed banana, melted butter, maple syrup, and baking powder. Then, add the flour and mix just enough until a dough forms. If using gluten-free flour and the dough seems crumbly, add another 1 tablespoon of melted butter and 1 tablespoon of almond milk and work it into the dough. Don't over-mix or your biscuits will be dense.

3. Use a spoon to scoop the dough and drop onto the baking sheet lined with parchment paper. Space evenly and bake in the oven for 12-15 minutes until the biscuits are golden. Option to broil the biscuits at the end for about a minute to give them more color on top.

4. While the biscuits are baking, melt the maple syrup and butter together, either in microwave or on the stove top, to create the maple butter.

5. As soon as the biscuits come out of the oven, drizzle the maple butter over the warm biscuits and enjoy!

Fireside Turkey Chili

When winter starts to creep in and the dreaded November clock change deprives us of that last afternoon light, I immediately shift gears into craving hearty, warm, savory foods. BUT I don’t always want them to be rich and heavy and leave me feeling super full and tired. So, I found the perfect recipe that checks all the boxes - healthy, light, tasty, easy to make, not a ton of ingredients, and freezable for future meals. This Turkey Chili is broth based which keeps it on the lighter side, but still fills you up. Pair with some toasted sour dough or garlic bread and voila! Saving family dinner time one meal at a time.

WHAT YOU’LL NEED

• 1/2 white onion, diced

• 2 garlic cloves, minced

• 2 tbsp extra virgin olive oil (Can use Avocado oil too)

• 8 oz organic ground turkey

• 1/2 tsp salt

• 1 heaping tsp cumin

• 1/2 tsp turmeric powder

• 1 4oz can diced chiles

• 1 15oz can cannellini beans, drained and rinsed

• 1 large bunch Swiss chard, chopped (Kale works too, but I prefer Swiss chard)

• 1/2 tsp crushed red pepper flakes

• 3 cups organic chicken broth

• Optional Toppings: Avocado, jalapeños, green onion

HOW TO MAKE:

1. Lightly coat the bottom of a large soup pot with EVOO or avocado oil and add ground turkey. Cook over medium heat until no longer pink. Season with salt and pepper (not too much salt - more will be added later). Remove and set aside in a dish.

2. Add oil of choice and onion to the pot and cook over medium heat until onions are translucent. Add in garlic and cook for another 30-45 seconds.

3. Pour in chicken broth, beans, chiles, turkey meat and spices. Turn heat up to medium/high until mixture starts to boil. Turn heat down and allow to simmer.

4. Toss in Swiss chard and simmer for an additional 5 minutes. Serve and enjoy!

5. Eat all in one sitting, or store in an air-tight container in either fridge or freezer for future dinners.

Time: 30-45 mins
Yields: 2-4 depending on portion size. If you want leftovers, definitely double the recipe

The Best Ginger Miso Dressing

This is hands down one of the best ginger miso dressings ever! My sister found this recipe on The Delicious Life blog and now I cannot stop eating it. This dressing is part of my daily diet now. I eat it with just about everything - salads, chopped veggies, chicken and rice…it could even end up on my ice cream, who knows. It’s really easy to make and takes not time at all.

WHAT YOU’LL NEED:

• 1 -2 tbsp fresh ginger, grated (add more if you like a stronger ginger kick)

• 1 garlic clove, chopped

• 2 tbsp white miso paste

• 1 tbsp tamari (soy sauce will work too if that’s all you have)

• 3 tbsp rice wine vinegar

• 1 tsp toasted sesame oil

• 1/2 tbsp avocado oil or neutral flavored oil (olive oil has a strong flavor and could change the flavor)

• 2 tbsp water, might need a little more if too thick

HOW TO MAKE:

• Combine all ingredients in a blender or food processor. If too thick, add more water, 1 tbsp at a time.

• Transfer to a jar or airtight container. Keep refrigerated. Should last about 5 days.

Time: 15 mins
Yields: 1 Cup

Basil Pesto Spaghetti Squash

I love when spaghetti squash is in season (usually early fall through the winter). Yes, it takes forever to cook (about an hour) BUT consider that your prep time to make the rest of your recipe. Spaghetti squash is a perfect substitute for any pasta dish when you’re looking for a healthier, gluten free option. It is packed with key nutrients and vitamins including fiber, vitamin C, manganese, vitamin B6, and niacin. Added bonus, kids can barely notice it’s not pasta once you’ve added the sauce and toppings. This is a delicious recipe to make when you need a break from traditional red sauce dinners that end up staining your favorite white shirt.

WHAT YOU’LL NEED

• 1 spaghetti squash, cut in half length wise and remove seeds

• 2 teaspoons extra-virgin olive oil

• Pesto (here is my super easy, homemade basil pesto recipe)

• 1 container Tomatoes, grape or cherry work best

• I pack of chicken breasts (optional), cubed

• Salt and pepper, to taste

• 2 tbsp parmesan cheese, grated (optional topping)

• Basil, chopped (optional topping)

HOW TO MAKE

• Pre-heat oven to 400 degrees F and line a large baking sheet with parchment paper for easy clean-up.

• Drizzle about 1 tsp of olive oil on the inside of each squash half and rub it all over, adding more oil if necessary. Sprinkle salt and pepper lightly over the squash, then place them cut-side down on the prepared baking sheet.

• Bake for 45-55 minutes (depending on squash size), until you can easily pierce skin with a fork. You should be able to remove the squash easily from the sides with a fork when it’s fully cooked.

• While squash is cooking, use a skillet or frying pan to cook the chicken and tomatoes.

  • Chicken: Heat a skillet or pan on medium heat with a little oil. Once hot, add cubed chicken and cook fully (10-15 mins). Season with a little salt and pepper. Remove from pan and prepare to cook tomatoes.

  • Tomatoes: Keep the pan hot after cooking the chicken. Add a little more oil to lightly coat the pan, some salt and pepper too. once pan nice and hot, add the tomatoes (they should sizzle when you place them in pan). Cook for about 8-10 mins until soft and blistered.

• Once squash is done, scoop out with a fork and transfer to a large bowl. Mix together the squash, pesto and chicken. Top with tomatoes, basil and parmesan cheese. Enjoy!

Time: 1 hour (Squash takes about 1 hour to cook. The rest can be done while squash is cooking in about 30 minutes)
Yields: 2 adults per squash or 4 kiddos

Squash Tips

• Cut in half lengthwise (from stem to end), you'll have shorter spaghetti strands. If you cut it right down the middle (between the stem and the end), you'll have longer strands.

• If it's too tough to cut open, cook it whole instead. It will take a little longer to cook (15-20 minutes more) but will be tender and easier to cut.

• If microwave is your thing, you can go this route and be done in a matter of minutes. Just halve it, remove the seeds, microwave for about 10 minutes.

Healthy Cake Batter Bites

This recipe is a new favorite of my middle school classes. I always get a kick out of watching their roller coasters of emotions when I tell them that 1. we’re making cake batter bites (extreme excitement!) 2. but they are healthy and made with nuts, oats and dates (frowns and skepticism) 3. try them, you will really like these (sheer bliss and they always want more!). As with all my recipes, these cake batter bites are really easy to make as a fun activity for the family or as an after school treat with friends.

What You’ll Need:

• 1/2 cup cashews (or almonds)

• 1/2 cup coconut flakes

• 1 cup oats

• 2 dates

• 3 tbsp cashew butter (or almond butter)

• 3 tbsp maple syrup - or a little more if you want them on the sweeter side. Use your best judgement :)

• 1 teaspoon vanilla extract

• 1 tablespoon all-natural sprinkles (plus more to garnish)

• Healthy frosting (Here is my favorite healthy Cream Cheese Frosting recipe that’s super easy to make) or feel free to use whatever frosting you’d like.

How To Make:

1. Add cashews (or almonds), coconut, oats, and dates into a food processor. Process on high until crumbly.

2. Add in cashew butter (or almond butter), syrup and vanilla and blend again until a dough starts to come together. If that's not happening, add water little by little until a sticky dough forms. Pulse in the sprinkles.

3. Form the mixture into balls.

4. Transfer to a plate, and spread the frosting on top or drizzle (might need to heat up a little to drizzle). Top with sprinkles to finish. Enjoy immediately, or for an even better texture, cool in the fridge for 30 mins or freezer for 10 minutes.

Time: 15 minutes (not including the cooling time)
Yields: 15-20 bites (depending on size)

Cauliflower Mash Shepard's Pie

My brother in-law introduced me to this dish (thanks John) and it’s become one of my favorite meals to make.

Super simple, healthy version of your traditional Shepard’s Pie…only this is gluten free & dairy free. It can also be made vegetarian - just don’t add meat.

Here’s how you make it. Feel free to substitute or add any veggies you’d like. I don’t love onions and rarely use them in my cooking, but they are a great addition for you onion lovers.

Ingredients - use organic when you can

• 1 head of cauliflower, broken into pieces to be steamed

• 1 package of Ground turkey meat

• 1 carton of Mushrooms, sliced

• 1/2 bag of Frozen peas

• 1 Zucchini, sliced and quartered

• 1 Garlic clove, chopped

• Salt & pepper to taste

• Dried rosemary

• Ghee

• Olive Oil

• Almond milk or any other non-dairy milk (make sure it’s unsweetened and NOT vanilla flavored - made that mistake last time)

Method:

1. Pre-heat oven to 350 degrees. Heat oven safe pan (I use a skillet) over medium high heat. Melt some ghee and olive oil together (ghee adds flavor, oil helps coat the pan). Add a little salt and pepper.

2. Add chopped garlic to the pan, cook until tender and slightly brown. If you’re an onion lover, add diced onions with the garlic

3. Add your veggies and cook one at a time (start with mushrooms, then add zucchini, peas, etc.) stir occasionally, cook until slightly brown or desired brownness

*while the veggies are cooking, time to make the Cauliflower Mash*

1. Steam the broken pieces of cauliflower until soft (about 15-20mins). Add to blender along with almond milk (enough to make the mash creamy), add salt & pepper. Blend until smooth.

2. Once veggies are cooked to your liking, remove veggies from pan and add the turkey meat. Cook through all the way. Add veggies back and mix all together. Add dried rosemary or any other herbs or spices you’d like.

3. Remove pan from heat, level out the veggies and turkey, add the cauliflower mash right on top, spread to even out.

4. Add pan to oven, cook about 20-25 mins or until slightly brown on top. You can also broil the last few minutes to crisp up the top.