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

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)

Emily's Epic Energy Bites

I love making these and often always have a batch in my fridge. They are super easy to throw together, you don’t really exact measurements, and these bites are a perfect snack for a quick pick-me-up. Also, for those of you with kids looking for an afternoon activity, this activity will occupy your little ones for at least 30 - 45 minutes. I make them with my students all the time and it’s fun to watch their different variations. PLUS…these little bites have a healthy, nutritious blend of fats, protein, fiber, and Omega-3s.

What You’ll Need (Base Ingredients)

• 1 cup, or more, nut or seed butter (I typically use peanut or almond butter)

• 1-2 cups Old Fashioned Oats (you’ll add these as needed to make the bites less sticky and hold it all together)

• 1/4 cup or small handful Chocolate chips or raisins OR both!

• 1-2 tbsp Honey or maple syrup

• Cinnamon

Additional Ingredients (If you have at home or want to use)

• Chopped nuts

• Chia seeds

• Flax seeds

• Hemp hearts/seeds

• Shredded coconut (unsweetened)

• Vanilla extract

• Protein powder (great addition if making for sport events)

How To Make

1. Line a sheet tray with parchment or wax paper.

2. Add your nut butter to a medium mixing bowl.

3. Next add the honey or syrup. Mix together. Add more or less depending on the level of sweetness you want.

4. Add in chocolate chips (or raisins) and cinnamon. If you want to add other ingredients, add them now and mix together until a dough-like consistency forms.

5. Lastly, add the oats. Mix about 1/4 - 1/2 cup to start. If too sticky, add more oats or cinnamon. If too dry, add more nut butter.

6. Use your hand or spoon to roll into bite-sized balls.

7. Optional: roll balls into unsweetened shredded coconut to coat the outside or drizzle with melted dark chocolate.

8. Place on a sheet tray and freeze for 10-15 mins. Remove from the tray and store in a sealable container in either the freezer or fridge.

Mouth-Watering, Healthy Chocolate Banana Bread

This is the best “treat” to make after a long holiday weekend or when you want to have something to pick at for the week. This chocolate banana bread, by food blogger Peanut Butter & Jilly, checks off all the healthy & good for you ingredients while still satisfying any sweet craving. It’s gluten free, vegan (optional substitutions listed below) and refined sugar free, which really just means you can eat more without the sugar crash or bloated feeling after.

What You’ll Need:

• 3 overripe bananas, mashed

• 2 flax eggs [combine 2 tbsp flaxseed meal (ground flax seeds) with 4 tbsp warm water, set aside]

• 1/2 cup melted butter (can use vegan butter or regular butter if you don’t care about making this vegan)

• 1/3 cup maple syrup (you can always add more if you want it a little sweeter)

• 1/2 cup non-dairy milk (almond or oat milk are best)

• 1/3 cup cocoa powder

• 1/2 tsp baking soda

• 2 tsp baking powder

• 1 tsp vanilla

• 1 3/4 cups gluten free flour (for best results use oat flour or a blend of oat and almond)

• 1/2 cup chocolate chips (can use vegan or regular semi-sweet chocolate)

How To Make:

1. Preheat oven to 375F. Grease a bread pan with coconut oil or butter and set aside.

2. Prepare your flax eggs [mix 2 tbsp of flaxseed meal with 4 tbsp of warm water and set aside].

3. In a medium mixing bowl, mash the ripe bananas. Mix in the maple syrup, melted butter, milk, and vanilla. Add in the flax eggs, baking soda, and baking powder. Mix well.

4. Add in the cocoa powder and stir until smooth. Next, add the flour and mix until all combined.

5. Fold in chocolate chips and pour the batter into a bread pan. Option to top the loaf with more chocolate chips!

6. Bake in the oven for about 40-50 minutes. Poke with a toothpick to make sure it's done.

Life-Changing Bread

Making bread was soo quarentine 2020, but last night I made this Life-Changing Bread from Food52 and it’s the best thing I've had all year! (mind you it is only January 3rd…but still!). It hits all the healthy buzz words (GF, Vegan, etc.) plus it’s super easy to make, has a ton of nuts and seeds, which contain all the good fats and Omega-3s we need for our brain health, and it’s just really tasty and good!

What You Need:

• 1 cup sunflower seed kernels (not in the shell)

• 1/2 cup whole flax seeds

• 1/2 cup slightly chopped hazelnuts or almonds

• 1 1/2 cups old fashioned rolled oats

• 2 tbsp chia seeds

• 3 tbsp psyllium husk powder

• 1 tsp fine grain sea salt (add 1/2 teaspoon if using coarse salt)

• 1 tbsp maple syrup (for sugar-free diets, use a pinch of stevia)

• 3 tbsp melted coconut oil or ghee

• 1 1/2 cups water

How To Make:

1. Use a flexible, silicon loaf pan or a standard loaf pan lined with parchment

2. In a large mixing bowl, combine all dry ingredients, stir well.

3. In a separate bowl, whisk together the maple syrup, oil, and water together. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable).

4. Transfer mixture to bread pan. Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it or lift the parchment.

5. Once ready to cook, reheat oven to 350° F / 175° C.

6. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30 to 40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing.

7. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!

Chia Seed Jam Thumb Print Cookies

I am a HUGE fan of any jelly type cookie - fruit bars, berry tarts, jam cookies…I am like a month to a flame whenever I see them. Since I have never made them myself, I decided to make these thumb print cookies over the weekend. They're super easy and take no time at all. Plus, this recipe is gluten free, refined sugar free and great to make with the kiddos.

What you need (makes about 10 - 12 cookies)

• 2 cups almond flour

• 1/4 tsp sea salt

• 1/4 tsp baking soda

• 4-6 tbsp maple syrup (raw honey works too)

• 1 1/2 tbsp non-dairy milk

• 1/4 cup Extra Virgin Olive Oil (EVOO)

• 1 tsp vanilla extract

What you need for Chia Jam

• 1 cup berries (fresh or frozen)

• 1 tbsp chia seeds

• 1 tbsp maple syrup (raw honey works too)

Steps to make cookies

1. Pre-heat oven to 350

2. Mix all wet ingredients together in one bowl. Mix the dry in another bowl. Then mix all ingredients together.

3. Chill dough for at least 10 minutes. While dough is chilling, make the jam filling by heating all ingredients in a pan or microwave. Stir occasionally until ready to place in cookies.

4. Roll cookie dough into 10-12 balls and place on a baking sheet, gently press thumb in middle and bake for 10-12 minutes (until just golden brown).

5. Let cookies cool and then top with the chia jam.

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.