Raspberry Cornmeal Muffins

INGREDIENTS:

  • 2 tbsp ground flaxseed
  • 1/3 cup hot water
  • 1/4 cup oat milk
  • 2/3 cup applesauce
  • 3 tbsp coconut oil (melted & cooled)
  • 1/2 cup coconut sugar
  • 1 tsp vanilla
  • 1 cup gluten-free flour blend
  • 1 cup cornmeal
  • 2 tsp baking powder
  • 1 tbsp cinnamon
  • 1/4 tsp salt
  • 2/3 cup freeze-dried (or frozen) raspberries

DIRECTIONS:

  1. Mix the flax and hot water. Let it “gel” for 5 minutes.
  2. Add the oat milk, applesauce, oil, sugar and vanilla and mix well.
  3. Fold in the dry ingredients.
  4. Then the raspberries.
  5. Scoop into mini muffin tins and bake at 350 degrees for 15 – 18 minutes.

Homemade Granola Butter

If a picture says a thousand words, that one is a whole novel.

A glorious, silky, golden novel.

Am I right or am I right?

I’m right.

Every novel has a theme.

So what’s this granola butter all about?

Think teddy grams in a jar meets cinnamon toast dripping from a spoon.

Swooning yet?

Let’s make it.

Start by spreading oats and coconut on a baking sheet.

Then toast them up until golden brown and fragrant.

This is the hardest part of the whole sha-bang.

It takes patience and consistent stirring.

But that golden deliciousness is oh so so worth it.

Let the oat mixture cool, then dump into a food processor.

Pulse until it transforms into a flour-ish consistency.

Add the olive oil, maple syrup, and coconut sugar.

Blend to combine.

Be patient and allow the ingredients to fully incorporate.

The mixture will be thick and gloppy.

It’s all good.

Tahini will transform it into a silky masterpiece.

Pour it in.

Add some cinnamon.

Blend.

There we go…

Ultimate hart eyes for that consistency.

Yes?

Yes.

Transfer that drippy goodness to a glass jar to store.

(I dare you to do so without stealing a few spoonfuls…)

Sorry. I just st you up for failure.

Who could resist a lick of that?!

Store at room temperature for up to 10 days, or the fridge for longer.

FYI, it will solidify a bit in the fridge.

But just hat it back up and you’ll be good to go!

Enjoy with fruit, on toast, in banana bread, by the spoonful…opportunities are endless!

Grab your giant bag of oats and get to blendin!

Print Recipe
5 from 2 votes

Homemade Granola Butter

Liquid teddy grahams meets cinnamon toast crunch in a jar. What could be better? Oh and it’s vegan, nut-free, gluten-free, and dairy-free.

Ingredients

  • 3 cups oats
  • 1 cup shredded coconut
  • 3/4 cup olive oil
  • 3/4 cup maple syrup
  • 1/4 cup coconut sugar
  • 1 cup tahini
  • 1 tbsp cinnamon
  • 1 tsp salt

Instructions

  • Preheat oven to 325 degrees.
  • Spread the oats on a lined baking sheet and toast for 24 minutes, stirring very 8 minutes (3 rounds total).
  • Add the coconut to the oats and toast for another 32 minutes, stirring every 8 minutes (4 more rounds).
  • Let the oats and coconut cool, then pulse in a food processor until a flour forms.
  • Add the olive oil, maple syrup, and coconut sugar. 
  • Blend to combine.
  • Pour in the tahini, sprinkle in the cinnamon and salt.
  • Blend until silky smooth.
  • Store in an air-tight container.

Grain-Free Mediterranean Veggie Biscuits

If you could only eat one food genre for the rest of your life, which would you choose?

Mine would be Mediterranean. Hands down.

Don’t think I’d ever get tired of the bright, fresh, salty, herby, vibrant flavors.

I’m a believer that kalamata olives and feta go with pretty much everything.

So why not throw them into a breakfast biscuit?!

These fun fluffy guys were inspired by this recipe from Bites by Mia, but simplified a bit and with a Mediterranean twist.

Cauliflower is the star veggie here, but feel free to sub in whatever riced or grated veggie you have on hand.

The recipe calls for a mix of feta and parmesan, but again, cheese substitutes are welcome!

Start by mixing your veggies, eggs, and cheese.

Why does my cauliflower look green?

I actually used the leaves from the outside of the head of cauli – cause no food waste here!

Dry ingredients are next: almond flour, baking powder, and pepper.

You could add additional spices here like garlic, onion, turmeric…get creative!

Last, but certainly not least, the mix-ins!

As I mentioned, I love olives and basil. But if those aren’t your thing, swap them out!

I think you get the idea: this recipe is totally adaptable!

Time to shape the biscuits and get them in the oven.

I used a large ice cream scoop, but a spoon would also work.

Be patient while they get nice a golden in the oven.

Ta-da! You’re all done.

These would be perfect for meal-prep, brunch, a midnight snack…just make a double batch, cause they’ll be gobbled up in the blink of an eye!

I already can’t wait to make another batch!

What flavor combo should I try next?

Grain-Free Mediterranean Veggie Biscuits

Bright Mediteranian flavors packed into a deliciously nutritious, gluten-free biscuit. Perfect for both meal prep and Sunday brunch!
Servings: 10 biscuits

Ingredients

  • 1 cup riced caulflower *sub any other veggie
  • 3 eggs
  • 1/2 cup feta cheese
  • 1/2 cup parmesan cheese
  • 3/4 cup almond flour
  • 1 tsp baking powder
  • 1/2 tsp pepper
  • 1/3 cup chopped basil
  • 1/4 cup diced kalamata olives

Instructions

  • Preheat the oven to 375 degrees.
  • Mix together the cauliflower, eggs, and cheese.
  • Add the almond flour, baking powder, and pepper. Stir to combine.
  • Chop about 10 olives and a big handful of basil. Mix into the dough.
  • Use an ice cream scoop or large spoon to dollop the dough onto a lined baking sheet. 
  • Shape the biscuits and press down slightly.
  • Bake at 375 degrees for about 20 minutes.

Grilled Apricots with Balsamic Blueberries & Goat Cheese

What is more SUMMERTIME than grilling out?

Drawing a blank? Yeah me too.

Corn on the cob, burgers, kabobs, ribs, all classic, delicious, better-when-grilled foods.

Now add apricots to that list.

That’s right.

Grilling brings out the deep sweet notes of fruit. Softening until tender and caramelizing with a slight char.

Sounds good huh? It gets even better when paired with juicy blueberries, tangy balsamic, and creamy goat cheese.

The perfect summer appetizer in like 5 minutes!

Start this delicious journey by slicing your apricots in half and removing the pits.

Next, set them on a hot grill (or grill pan) for about 3 minutes.

Carefully remove and let cool.

Now let’s talk about the garnishes!

I always have a stash of blueberries in my freezer for smoothies, yogurt, etc. My favorites are the mini wild blueberries from Trader Joe’s.

Dump a handful of these blueberries into a small pot. While heating on low to defrost, add some balsamic vinegar. I used this dijon balsamic dressing from Sir Kensignton’s (it’s what I had on hand), and it was FABULOUS!

All that’s left is assembly!

First the goat cheese.

Then the balsamic blueberries.

And that’s all she wrote folks!

Serve them up and watch all your cookout guests ooo-ahh over your super fancy (but super easy) appetizer!

Alright, so who’s coming over to snack on these with me??

Grilled Apricots with Balsamic Blueberries & Goat Cheese

The perfect summer appetizer! Four ingredients and five minutes away from being the star of your cookout.

Ingredients

  • 12 apricots
  • 1/2 cup frozen wild blueberries
  • 2 tbsp Sir Kensington’s Dijon Balsamic sub and balsamic
  • 2 oz soft goat cheese

Instructions

  • Slice the apricots in half and remove the pits.
  • Place apricots face down on the grill for 2-3 minutes.
  • In a small saucepan, combine blueberries and balsamic until the blueberries are thawed.
  • Add goat cheese and blueberries into the apricot crevices.

Salted Caramel Peanut Butter Coconut Bars

Well hello there.

Talk about a heavenly stack.

Monday done right!

(aka filled with ooozing caramel)

Would you believe me if I told y’all these are paleo, vegan, and only 6-ingredients?

That’s right folks!

and you thought they couldn’t get any better…

My schedule right now is pretty darn packed.

Teaching ever morning, working all day, and studying for the GMAT at night.

Woohoo crazy town!

I do this to myself though…wouldn’t change a thing!

But running around like a crazy busy bee necessitates two things: easy recipes and sweet treats!


Six ingredients and no baking required. Holla.

Peanut Butter. Caramel. Coconut. Chocolate. Double holla.

So you ready to make ’em? Alright let’s do this.

First say hello to the star of the show: Emmy’s Organics Coconut Cookies!

See them in the back there? Yummm.

A mix of the peanut butter and chocolate flavors creates the perfect base for these bars.

Just crumble them up and press into a lined pan.

Next up is the caramel layer.

Guys I was straight up spooning this. It’s soooo freaking delish!

Peanut butter, dates, and almond milk.

Blend into creamy heavenly goodness.

Georgia Grinders peanut butter is my all-time fav, but feel free to use your go-to natural nut butter!

Also – SOAK YOUR DATES. Creamy caramel is only achieved through soft dates.

Now it’s time to assemble!

First, spoon the creamy caramel over the Emmy’s base.

Then sprinkle on a generous handful of peanuts.

Press these slightly into the caramel so they are anchored down.

And the final touch?

CHOCOLATE.

I am thiiissss close to licking the screen.

Anyone else?

Just drizzle it all over, smooth it out, and top with some sea salt.

Into the freezer they go!

Pro Tip: After they have chilled for 5 minutes, remove and “score” the chocolate with a knife. This will allow for easier bar-slicing!

Remove from the freezer and pull out of the pan.

Check out those layers!

Carefully slice the bars.

Use a sharp knife heated under hot water to help!

There ya have it folks.

Delish dessert for the week!

Or day…let’s be real…these won’t last long!

What sweet treat should I make next?

Leave a comment and let me know!

Salted Caramel Peanut Butter Coconut Bars

Everything you ever needed in one simple, vegan, no-bake treat! Cause can you really go wrong with peanut butter and caramel?
Servings: 8 bars

Ingredients

  • 12 Emmy’s Organics Cookies *I used peanut butter and chocolate
  • 1 cup dates *soaked in hot water
  • 1/4 cup peanut butter
  • 2 tbsp almond milk
  • 1/3 cup roasted peanuts
  • 1/2 cup chocolate chips

Instructions

  • Crumble the cookies and press into a lined loaf pan.
  • Blend the soaked dates, peanut butter, and almond milk until smooth and creamy.
  • Spread the caramel over the base.
  • Sprinkle the peanuts on top, pressing into the caramel.
  • Melt the chocolate chips and pour over the peanuts.
  • Sprinkle on some sea salt to finish, then stick in the freezer to set.

CURRY SWEET POTATO HUMMUS

INGREDIENTS:

  • 1 can of chickpeas
  • 1 roasted & mashed sweet potato
  • 1/2 cup tahini
  • 1 1/2 tbsp curry powder
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tsp pepper

DIRECTIONS:

  1. Drain and rinse the can of chickpeas. (pro tip: boil for 5 minutes for smoother blending!)
  2. Add all of the ingredients to a food processor or blender.
  3. Blend.
  4. Enjoy!

Cashew Cookie Dough Hummus

Do you like Mondays?

Personally, I’m a huge fan.

It’s the time to write out my to-do list, set some goals, and start to leap towards achievement.

I mean, who doesn’t love checking off boxes on a to-do list?

But I’m not immune to the “Monday overwhelm” – the waves of “oh my goodness how am I going to get this all done?!”

So what to do when that starts to creep up on you?

Keep it simple. Bring it back to the basics.

If you have a big project, break it down into simple items. Then work your way through them step by step. Before you know it, you’re cruising right along!

Also my “hack” for anything and everything: keep it positive.

Instead of focusing on everything you still have to do, think about everything you’ve already completed. Wow! Give yourself a round of applause.

Ready to get rollin?

Here’s your first simple task.

Make this protein-packed hummus masked as cookie dough deliciousness.

Yes – there are chickpeas in this.

Say what?!

But there is also rich, creamy cashew butter.

And that pair creates a lusciously thick cookie dough masterpiece.

I mean, just look at that consistency!

Anyone else wanna lick that spoon?!

Same.

But you could also serve it up with all sorts of delicious cookie dough vehicles.

This plate has some strawberries, Emmy’s Organics cookies, Sejoya thins, and my pb cookies.

All matches made in sweet heaven!

Now I know you totally want that bite.

So whip up some of your own!

Cashew Cookie Dough Hummus

The perfect vegan, gluten-free, protein-packed treat! You’d never know it’s actually good for you…

Ingredients

  • 20 oz chickpeas *2 Thrive Market pouches
  • 1/3 cup cashew butter *love Georgia Grinders
  • 1/3 cup maple syrup
  • 2 tbsp tahini
  • 1 tsp vanilla
  • 1/2 tsp salt

Instructions

  • Drain the chickpeas, then boil for 3 minutes to help loosen the skins.
  • Peel the chickpeas and add to a food processor or blender with the other ingredients. 
  • Blend until smooth.

Citrus Kale Salad with Orange Maple Salmon

Last Friday, I had the opportunity to cater a corporate event in partnership with Misfits Market.

The lunch-and-learn focused on how to reduce food waste through purchase and utilization of the “ugly ducklings” in the produce world.

So I created an entire menu based on two large boxes of produce that Misfits sent my way! I used everything from carrots to mangoes to green beans to potatoes.

But the star of the show in my option?

This salad.

I added salmon to mine after the fact, but it is delish as a plant-based option as well!

Now it’s no secret that kale can be straight-up rabbit food.

Tough, fibrous, tasteless…who wants to eat that?

So how do we transform cardboard of the greens world into a tender nutrient-dense salad base?

Vinaigrette.

Specifically this Orange Maple Vinaigrette.

The acidity of the fresh orange juice breaks down the rough kale, producing a deliciously marinated result.

To get all of the dressing goodness to work it;s magic, a nice plant massage is required.

Pour in the dressing and massage for about 5 minutes.

And the cool thing about this? The longer the marinade time, the more tender the kale. So you can prepare in advance!

Now, let’s talk about the other goodies on this salad.

These are watermelon radishes.

Slicing through the seemingly drab exterior reveals a gorgeous hot pink center.

They can be eaten raw, but I was going for a tangy, crunchy salad topping.

So it was time to slice and pickle.

I pickled these like I would any other veggie.

(And if you’ve never pickled anything…jump on the train!)

Bring apple cider vinegar and water to a boil on the stove. Dissolve some salt. Pour boiling mixture over the radishes.

Then let it cool down and transform into this masterpiece.

Then they can be stored in the fridge for quite a while.

The Misfits boxes came packed with shishito peppers as well.

Not a huge fan of plain hot peppers, and I wanted to add a backyard-bbq-char element to my salad. So I blistered them in a hot cast iron skillet.

See them on the left there? All black and scrumptious.

To top it all off, I sliced the Misfits grapefruits into segments and poured a bit more dressing over the top.

Now if you wanted to add salmon (recommended IMO), you can use the leftover vinaigrette as a marinade!

Just pour some over the top of a fillet and add an orange slice.

Stick in the oven for 10 minutes, and you have yourself a flavorful protein topper!

That’s it folks!

Super simple dressing that can be made in advance.

Pickled radishes to last a lifetime.

Flaky sweet salmon.

Now that’s a winner in my book!

Citrus Kale Salad with Orange Maple Salmon

A delish harmony of fresh spring flavors! Perfect for a spring get-together or weeknight meal.

Ingredients

Orange Maple Vinaigrette

  • 1/2 cup fresh orange juice
  • 2 tbsp pomagraate vinegar
  • 1/4 cup olive oil
  • 3 tbsp whole grain mustard
  • 1 tbsp maple syrup
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp garlic powder

Pickled Radishes

  • 2 watermelon radishes
  • 1 1/2 cup apple cider vinegar
  • 1 cup water
  • 1 tsp salt

Salad

  • kale
  • shishito peppers
  • grapefruit
  • salmon

Instructions

  • Combine all vinaigrette ingredients in a mason jar and shake until homogeneous.
  • Remove kale from the stems and rip into pieces.
  • Add kale and 1/2 cup of vinaigrette to a large bowl and massage for about 5 minutes.
  • Pour a bit of the vinaigrette on the salmon. Add a slice of orange over the top.
  • Bake the Salmon at 350 degrees for 10 minutes,
  • Blister the shishito peppers in a hot cast iron skillet.
  • Segment the grapefruit (removing all skin).
  • Plate it up, and drizzle an extra bit of vinaigrette over the top.

Chocolate PB No-Bake Cookies

Little baby nests of peanut butter and chocolate goodness with Unreal Snacks gems as the perfect finishing touch!

Now is this a festive stack or what?!

I think no-bake cookies are a staple in the party dessert rotation for many. And I can see why! It’s in the title: no bake. Like hello easy peasy! And who doesn’t love the ‘ol pb and chocolate combo?

In full transparency, I don’t think my mom ever made them growing up. Our staples were rice krispie treats, homemade reeses bars, and nestle chocolate chip cookies. All fabulous in their own way.

Do you have random memories that will always stick with you? Believe it or not, my first classic no-bake experience is one of those. When I was younger, I went to see Oklahoma (the musical) with my grandma at a local highschool. During intermission they had no-bakes for the attendees – to resemblance to cow pies…lol – and so I gave one a shot!

Pretty good. But they could be better…

So I kicked up tradition when I made these. Using coconut oil for a smooth texture, maple syrup for a subtle sweetness, and a combo of oats and rice krispies for a texture punch.

Winner. Winner. Winner.

So let’s get no-bakin!

In a small saucepan on the stove (or in the microwave), melt the peanut butter, maple syrup, and coconut oil.

Pro tip: salted natural peanut butter.

Once melted, stir in the vanilla.

Then dump in the cacao powder, oats, and rice krispies.

Stir to combine.

Try not to eat it all.

And scoop onto a cookie sheet lined with parchment paper.

A mini cookie scoop makes this super simple!

Now it’s time to make them into little nests.

Unreal Snacks gems are my favorite – they’re colored with real ingredients like beets!

Nestle the gems into their little nests.

(You could also skip this all together if you’re not goin for the Easter vibe!)

After they’re nested, pop them in the freezer for 30 minutes to firm up.

Be patient team.

And that’s it! You’re done. Time to enjoy!

How easy was that?

Peanut Butter Chocolate No-Bake Cookies

Simple combination of delish ingredients dressed up in a festive way! And you don’t even have to turn on the oven!

Ingredients

  • 1 cup peanut butter
  • 1/3 cup maple syrup
  • 6 tbsp coconut oil
  • 1 tsp vanilla
  • 6 tsp cacao powder
  • 1 1/2 cup quick oats
  • 1 cup rice krispies
  • Unreal gems to top

Instructions

  • Melt the peanut butter, maple syrup, and coconut oil on the stove or in the microwave.
  • Stir in the vanilla.
  • Add the cacao powder, oats, and cereal.
  • Scoop rounded tablespoons onto a cookie sheet lined with parchment.
  • Nestle in the gems.
  • Chill in the freezer for 30 minutes before enjoying!

Notes

*best when stored in the fridge or freezer

Naturally-Dyed Pickled Eggs

The sun has been shining, birds have been chirping, and every day brings a light April drizzle.

It’s spring time folks!

And it’s also the week leading up to Easter.

You know what that means?

Time for an EGG-cellent experiment!

Dying eggs was totally part of the Wells fam Easter traditions growing up. Tie-dyed, crayon drawings, that eye-dropper method thing. We did a little bit of everything.

But pickled? Nope. And there were definitely no beets or turmeric involved…

After this adventure I think that needs to change.

Gorgeous natural colors and a more flavorful deviled egg?

Also super easy.

Serious win.

So let’s get started!

What you need: eggs, vinegar (I used apple cider vinegar), water, turmeric, cooked beets, salt, and a few other spices.

Also some good ‘ol mason jars.

Add the peeled hard-boiled eggs to the mason jars with the coloring agents.

For yellow-orange: one piece of beet and a teaspoon or so of turmeric

For pink: a couple pieces of beet

I added ground mustard and garlic to both for some extra flavor!

When using beets, try to layer with the eggs for even coloring.

Three to four eggs fit best in the jars.

The pickling liquid is 1:1 vinegar and water.

Bring to a boil on the stove, then dissolve some salt and a tad bit of sugar.

Pour the liquid over the eggs, cover with the lid, and give them a gentle shake to evenly disperse the colors.

Let them cool slightly and then place in the fridge.

I let mine sit for about 36 hours I think?

It’s not an exact science, but at least 12 is preferred.

Then it’s time for the reveal!

Look at them!

Beautifully vibrant.

All from turmeric and beets!

Are you kind of in awe?

Cause I was…

Not ashamed of my appreciation for these eggs.

Now these are fine and dandy all on their own (think with salads, on toast, etc.), but why not kick it up a notch?

Let’s make deviled eggs.

Since they already have a tangy pickled flavor, these deviled eggs are gonna pack a punch!

I kept things simple with some dijon mustard, mayo, and a bit of Montral Steak Seasoning (a Wells fav).

Just spoon the mix back into the crevice and wal-a!

Perfection.

Creamy, pickly goodness!