Veggie Staples

dairy free, gluten free, refined sugar free, plant based recipes

Paleo & Gluten Free Chocolate Peppermint Pinwheel Cookies

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The Holidays are here! What is your favorite way to celebrate? My friend is hosting a cookie swap in a few weeks, and these Chocolate Peppermint Pinwheel Cookies (Gluten Free & Paleo) are an oldie but goodie for any holiday party! They incorporate that lovely combination of chocolate and peppermint that everyone is sure to love! And better yet, they are sweetened with natural honey! I was lucky enough to get some Nektar Honey Crystals on my hands from Nektar Naturals! (Thank you Nektar Naturals!) I used this as a healthy sugar substitute, (as I always do), and they still were a big hit. How awesome is that?

Who can resist such cute spirals? I had a few mishaps (I decided to use coconut sugar, which is brown… guess what? brown sugar does not take color dye, whoops!). I found these awesome natural food dyes after scouring the internet, and they worked really well! I was really impressed with the coloring, I wasn’t sure if they would turn out muddy or too dull. I would have been upset if I had ended up with pink instead of red! Anyways, if you are into Chocolate Peppermint (my whole family is obsessed) you will really love these cookies! Did I mention they are also gluten free and paleo? Note: If you do use coconut sugar in this recipe, the color will not turn out! Don’t learn the hard way like I did! I recommend using Nektar Naturals honey crystals!!

And don’t forget to head on over to my instagram account for a Nektar Naturals giveaway!

*Nektar Naturals can be found in any Walmart!!

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5.0 from 1 reviews
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Paleo & Gluten Free Chocolate Peppermint Pinwheel Cookies
Author: 
Recipe type: Cookie
Prep time: 
Cook time: 
Total time: 
Serves: 24 cookies
 
Ingredients
  • 3 cups almond flour
  • ¾ cup honey crystals, stevia or truvia
  • 1 egg
  • 4 tablespoons coconut oil, melted
  • 3 tablespoons raw cacao powder
  • 1 tablespoon almond or coconut milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 1 teaspoon baking soda
  • green & red food coloring to liking
Instructions
  1. In a small bowl, whisk flour and baking soda.
  2. In a large bowl or in an electric mixer, beat honey crystals and coconut oil until fluffy (around 3 minutes)
  3. Beat in egg and vanilla into the honey crystals and coconut oil
  4. Add flour and baking soda, reduce mixer to low or beat until just blended
  5. Divide dough in half and place in two bowls
  6. Stir in cacao and milk into one bowl, stir in peppermint into the other bowl
  7. Divide peppermint dough in half and place in separate bowls
  8. Mix the red food coloring into one peppermint dough, green into the other
  9. Divide the chocolate dough in half
  10. Shape all the dough pieces into 3 X 5 inch rectangles, set on wax paper or parchment paper and place another piece of paper on the top for easy rolling
  11. Roll out dough into 9 X 12 inch rectangles.
  12. Refrigerate rectangles in the refrigerator for at least an hour
  13. Place 2 chocolate rectangles on a floured work surface (I like using arrowroot or tapioca flour)
  14. Remove from sheets of wax paper
  15. Lightly brush the chocolate dough with water (helps with sticking)
  16. Place red dough on top of one chocolate dough, place green dough on top of the other
  17. Trim edges if the dough shapes are uneven
  18. Roll dough together (from the long side) into a log form (both green and red dough)
  19. Roll dough tightly so the log is compact
  20. Wrap dough in plastic wrap/saran wrap for at least 3 hours
  21. Preheat oven to 350 degrees
  22. Remove logs from refrigerator and unwrap
  23. Cut logs into ¼ inch thick cookie slices
  24. Place 1 inch apart on greased cookie sheet or Silpat
  25. Bake 10-15 minutes, until the edges begin to brown, rotating half way through

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Gluten Free High Protein Pumpkin Cranberry Mug Cake

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I know we are well on our way into peppermint and gingerbread season, but pumpkin will always be my favorite. I recently teamed up with Sun Warrior, a company that makes delicious, gluten free, vegan, non GMO, no soy protein powders and supplements! I love their protein powder and was excited to get in the kitchen to create some recipes using their products!

One thing I haven’t yet made my for my blog, but love and eat all the time are mug cakes! Sun Warrior gave me the perfect opportunity to incorporate their awesome products into a mug cake. Like I said, I’m still wayyyyyy into the pumpkin, so with the fresh cranberries I just picked up at the store, pumpkin cranberry it was! (You could also swap out the cranberries for chocolate chips). This is easy to throw together, and it’s a super healthy treat with almost 30 grams of protein packed into it, between the protein powder, egg whites, pumpkin & coconut flour! How could you go wrong? I really hope that you enjoy this recipe as much as I do, and give Sun Warrior products a try, they truly are one of my favorite protein powders out there!

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Gluten Free High Protein Pumpkin Cranberry Mug Cake
Author: 
Recipe type: Mug Cake
Prep time: 
Cook time: 
Total time: 
Serves: 1 mug cake
 
Ingredients
  • ½ cup pumpkin puree
  • ¼ cup fresh cranberries
  • 28 grams (one scoop) Sunwarrior Vanilla Protein Powder
  • 3 tablespoons unsweetened almond milk
  • 3 tablespoons liquid egg whites
  • 1 tablespoon coconut flour
  • 1 heaping teaspoon pumpkin pie spice
  • ⅛ teaspoon baking powder
  • *optional: ½ teaspoon stevia for extra sweeteness
Instructions
  1. Mix all ingredients together in a bowl
  2. Grease the inside of the mug you are going to use (I like using a tiny bit of coconut oil)
  3. Add ingredients to mug and heat on high in the microwave (3-4 minutes)
  4. Enjoy immediately!

 

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Protein Packed Apple Snack Bites

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If there is ever way to pack in some extra protein for a snack, I’m looking for it. As someone who doesn’t eat much more than fish, I add it in when I can. Have you ever heard of Manitoba Hemp Hearts? Manitoba is a company that makes hemp hearts, an amazing plant based protein made from hemp seeds! I love using them in everything from baking to smoothies, to give food a subtly nutty flavor or an extra crunch! Yum! Each serving has 10 grams of protein, and 10 grams of Omega 3 & 6! Amazing!

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As a mom of a 1 year old, I’ve always got snacks with me. Between my husband and my daughter, someone is always hungry (or hungry). After making your own almond butter (super easy and inexpensive, directions below), swirl in some hemp seeds to make it crunchy and add more protein! And then dip your apple slices in more hemp hearts once you slather them in almond butter too! This is a really awesome snack packed full of protein that everyone in my whole family can munch on while we’re out! Everyone wins and we’re all eating something healthy!

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Protein Packed Apple Snack Bites
Author: 
Recipe type: snack
Prep time: 
Total time: 
Serves: 3 apple snacks
 
Ingredients
  • 3 cups raw almonds
  • *optional: 2 tablespoons of honey or oil for sweetness or creaminess
  • 4 tablespoons Manitoba Hemp Hearts
  • 3 apples, washed and sliced
Instructions
  1. If making your own almond butter, blend almonds in blender or food processor until smooth. Stopping as needs to push down what has stuck to the sides with a spatula or spoon (blend in honey, oil or extra hemp seeds if desired)
  2. Once apples are washed and sliced, dip in almond butter and roll them into the hemp seeds (1-2 tablespoons at a time)
  3. I doubt the snacks will last 24 hours (in the refrigerator) but you can try!
  4. *recommended to store your almond butter in the fridge!

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Pumpkin Pie Pancake Bites

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Okay, you all know how much I love pumpkin, right? Well, my newest obsession since training for a marathon is pancakes. Something so easy and simple yet so delicious after running 18, 20, or 22 miles! Especially with blueberries! Well I’ve recently found Fit Body Bakery High Protein Pancake Mix! Fit Body Bakery is dedicated to helping people meet their health and fitness goals in delicious ways. The mixes are packed with 6g+ protein per serving (11g for the pancake mix, more if you use egg whites instead of eggs!!) to satisfy hunger and keep you going all day long. The mixes are sweetened with coconut sugar and stevia, and made with 100% gluten free whole grains our mixes have no preservatives or artificial ingredients! Score all around! These pumpkin pie pancake bites are a healthy post run breakfast and something I can feel good about eating and feeding Zoey for her equally as bad pancake addiction! (and that recurring theme of pumpkin lately….) These are pumpkin pie snacks to eat anytime!

Want to try Fit Body Bakery and all of their awesome baking mixes?! Use Code SP15 for 15% off at FitBodyBakery, Expires 11/30/15

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Pumpkin Pie Pancake Bites
Author: 
Recipe type: Pumpkin Pie Pancake Bites
Cuisine: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8 pancake bites
 
Ingredients
  • Fit Body Bakery Pancake Mix (you need eggs or egg whites & milk)
  • 1 egg
  • 1 cup fresh pumpkin puree
  • 3 tablespoons non dairy milk (I used almond)
  • 1 tablespoon stevia or coconut sugar
  • ½ tablespoon all purpose gluten free flour
  • ½ teaspoon vanilla
  • coconut oil for greasing muffin tins
  • Cranberries for garnish (optional)
Instructions
  1. Create pancake mixture and make pancake from Fit Body Bakery box as instructed, set pancakes aside for baking (I got 8 pancakes out of one batch)
  2. Preheat the oven to 375 degrees
  3. Combine all ingredients in a bowl and mix well
  4. Grease muffin cups slightly with coconut oil
  5. Press pancakes into bottom of the muffin tin being careful not to rip them
  6. Place 1-2 tablespoons of the pumpkin mixture into each pancake depending on the sizes of the pancake you made
  7. optional: ⅔ cranberries on top of each pancake for garnish
  8. Place pancake bites in the oven for 20-25 minutes or until a toothpick comes out clean in the middle of the pumpkin pie mixtures
  9. Best if enjoyed warm!

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No Bake Peanut Butter Apple Bites

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Well, my marathon is now over and I’m back in blog mode. Marathon training is time consuming! But I had so much fun accomplishing such a lofty goal - and finished with a smile on my face!

I had the opportunity to hook up with Peanut Butter & Co. - White Chocolate Wonderful anyone? They have a side company called Mighty Nut and have tons of awesome flavors! They just came out with powdered peanut butter, and I had the opportunity to try the Flax & Chia! Just delicious! I will be using this in a lot of my recipes, and definitely in my banana smoothies! I developed this no bake peanut butter apple bites recipe so I had easy, healthy snacks this week to munch on while I get back into my groove. Peanut butter and apples are probably one of my favorite snacks anyways, so why not make them into a snack bite?! These are perfect for kids, adults, and for on the go! And best of all, they are gluten free and vegan! Does it get any better than that?

I’m also hosting a mighty nut giveaway!! Find Mightynut on Twitter or Instagram (@GoMightyNut) and follow them, tweet about the giveaway (ex: I would LOVE to create recipes with @GoMightyNut! #EatMighty @fitapproach #sweatpink mightynut.com) or pin a photo from Mightynut.com!

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No Bake Peanut Butter Apple Bites
Author: 
Recipe type: Snack
Prep time: 
Total time: 
Serves: 12
 
Ingredients
  • 3 apples, peeled and finely chopped
  • 1 cup gluten free oats
  • ¼ cup Mighty Nut powdered peanut butter (I used flax & chia)
  • 1 teaspoon vanilla extract
  • 1 tablespoon honey
  • 2 tablespoons Peanut Butter & Co peanut butter
Instructions
  1. Peel and finely chop apples
  2. Add all ingredients into a bowl and mix until well combined
  3. Roll small handful of mixture into a ball for easy snacking! (Mine batch made 12, amount will vary based on how big you make the bites!

 

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meg

Easy Gluten Free Banana Pumpkin Muffins

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Well fall has finally rolled into town. Temps down in the 40’s at night, high 60’s & low 70’s during the day. I am in the mood to bake again. 90 degree temps until the 3rd week in September + being back at school +  marathon training = not really wanting to be in the kitchen (and no time). So sorry for the lack of blog posts. Now that things have settled into a routine, and marathon training is tapering, I’m hoping to get back into the blogging routine. I miss it, and I hope you’ve missed me too! Summer was hectic (lots of traveling) so I decided to take a little break from Veggie Staples, although I feel like I need a vacation from all of my vacation traveling! Do you ever feel like that sometimes?

Well along with fall, pumpkin season is also back in full swing (and anyone that knows me knows I love my pumpkin). I had some mushy bananas in the bowl on the counter so I decided to whip up some pumpkin banana muffins - Zoey was into them! I love that she eats ‘regular’ food now, and I can make food or other treats like these muffins that she can eat! I made these for a baby shower - also a big hit! I know you will love them too!

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Easy Gluten Free Banana Pumpkin Muffins
Author: 
Recipe type: Muffin
Prep time: 
Cook time: 
Total time: 
Serves: 8 muffins
 
Ingredients
  • 1 very ripe banana
  • ¾ cup pureed pumpkin
  • ¾ cup almond flour
  • 2 eggs
  • 2-3 tablespoons pumpkin pie spice (depending on how big of a pumpkin fanatic you are!!)
  • 1 tablespoon coconut oil, melted
  • 3 teaspoons baking powder
  • 2 teaspoons cinnamon
  • optional: 2-4 tablespoons stevia, or enjoy life chocolate chips!
Instructions
  1. Preheat the oven to 400 degrees
  2. Mix all ingredients together in a whole (that easy!!)
  3. Grease or line muffin tin
  4. Fill cups (this batch will make ⅞ muffins)
  5. Bake in the oven for 20-25 minutes or until a toothpick comes out clean

 

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The Best Gluten Free ‘Sugar’ Cookies

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We recently celebrated Zoey’s first birthday - I’m not really quite sure where 1 year went! Here she is shoving her face full of birthday cupcakes at school (gluten free & dairy free, of course)!!

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One thing I also sent to school with Zoey were these awesome ‘sugar’ cookies - they really are the best gluten free ’sugar’ cookies!!!! The kids really loved them and I don’t mind giving Zoey a treat knowing it’s gluten free and as ‘healthy’ as it can possibly be, not full of anything processed. Sometimes I think I’m crazy when I make everything homemade (time consuming), but at least I know what’s in them and what she’s eating - plus these really are the best gluten free ‘sugar’ cookies.

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You would never know I’ve replaced everything bad that comes in a normal sugar cookie and replaced it with much better ingredients! I also love making sugar cookies because I love all the fun cookie cutters you can use to make them way more fun - my Mom bought me a bag of 100 different cookie cutters last year for Christmas, and I don’t think I will ever have a shortage of any cookie cutter I’m looking for!

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The Best Gluten Free ‘Sugar' Cookies
Author: 
Recipe type: Cookie
Prep time: 
Cook time: 
Total time: 
Serves: 38-48 cookies
 
Ingredients
  • 1.5 cups Gluten Free Enjoy Life All Purpose Flour
  • ½ cup coconut oil, melted
  • ¼ cup coconut sugar
  • 1 egg
  • 1 tbsp vanilla extract
  • 1 tsp baking powder
Instructions
  1. Mix coconut oil & coconut sugar together
  2. *beating in a mixer will make it much easier, but not necessary
  3. Add the egg, vanilla extract, and beat until blended
  4. Add the flour and baking powder until completely combined.
  5. Remove from the bowl and roll into a ball.
  6. Place the ball of dough on a plate or in a ball (covered by plastic wrap or a dish towel) for 30-45 minutes.
  7. Preheat the oven to 350 degrees
  8. Remove dough from refrigerator and use extra gluten free all purpose flour to sprinkle on your countertop (I like putting some on my rolling pin too).
  9. Roll the dough out to the desired thickness (around ¼ inch seems to work the best)
  10. * I did mine in small sections, I just found this easier
  11. Cut the dough with your cutters and place onto your silpat or greased baking sheet
  12. *you’ll get 38-48 cookies depending on how big your cookie cutters are
  13. Bake for 8-10 minutes until the cookies are faintly golden brown on the edges.
  14. Allow to cool before eating! (I like this wire rack the best)

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Gluten Free Orange Carrot Ginger Muffins

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My husband’s favorite cake is carrot (okay, maybe second to chocolate). I had him test these out with the new Enjoy Life Muffin Mix that I used to create these Gluten Free Orange Carrot Ginger Muffins. All I have to say about his reaction is Winner, Winner, Chicken Dinner!! His eyes lit up when he took a bite of these!

They are super easy to put together, and they are just to die for! They are really great for a quick breakfast, but also for an awesome morning or afternoon snack. My daughter (who just turned 1), also devoured these, so kid friendly, especially because all those carrots are hidden!! The ginger makes is a little zesty, the orange makes it a little sweet - the perfect balance! Well, what are you waiting for, get to your kitchen to make these muffins!!

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Gluten Free Orange Carrot Ginger Muffins
Author: 
Recipe type: Muffin
Prep time: 
Cook time: 
Total time: 
Serves: 9 muffins
 
Ingredients
  • 1½ cups Enjoy Life Muffin Mix (as prepared, I made mine with coconut oil)
  • ½ cup finely shredded carrots (you can use a cheese grater or a food processor)
  • 1 orange, zested
  • ¼ cup fresh squeezed orange juice
  • 2 teaspoons grated ginger (or dried ginger)
  • ½ teaspoon cinnamon
  • *extra coconut oil for greasing muffin tin or muffin liners
Instructions
  1. Preheat the oven to 350 degrees
  2. Prepare the muffin mix (as directed)
  3. Shred carrots with a cheese grater or food processor
  4. Place shredded carrots in a bowl and squeeze & zest the orange, adding it to the bowl of carrots
  5. Grate ginger & add to the carrots
  6. Add cinnamon
  7. Add the muffin mix to the carrot mixture, mixing until well combined
  8. Divide the mixture evenly among 9 muffin tins
  9. Bake for 15 minutes or until a toothpick or knife comes clean
  10. Allow to cool before devouring!

 

 

 

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Chocolate Coconut Tartlets

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here are not many things I love much more than the chocolate & coconut pairing! I was recently gifted the new Enjoy Life Baking Mixes!! They are SO easy to use - add water & oil (I like coconut oil best) & they taste SO good! Also a plus: they are incredibly versatile)! Multi purpose mix, muffin, pancake, waffle, brownie & pizza mixes?!! They did not disappoint! Even my husband loves everything I’ve made! (Note: All enjoy life products are free of the top 8 allergens: wheat/gluten, dairy, peanuts, tree nuts, egg, soy, fish and shellfish free!. Products are also made without casein, potato, sesame and sulfites.

I’m sharing with you today one of the new recipes I tested out with the multi purpose flour, these wonderful chocolate coconut tartlets!! I added it as the thickening agent for the creamy chocolate center in these beautiful little gems. I also used melted Enjoy Life Chocolate Chips for the filling! They are a must make for any chocolate coconut fan you have in your life. Perfect for dessert or a summer party, you can’t go wrong! I hope you enjoy them as much as we do!

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Chocolate Coconut Tartlets
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12 tartlets
 
Ingredients
for the crust
  • 1½ cups unsweetened coconut shreds
  • ¼ cup coconut sugar
  • 2 egg whites
for the filling
  • ¾ cup almond milk
  • 4 ounces enjoy life chocolate chips
  • 6 tablespoons Enjoy Life Gluten Free All Purpose Flour Mix
  • 1 egg
  • ½ teaspoon vanilla extract
  • *coconut oil for greasing
  • *slivered almonds for topping, optional
Instructions
  1. Preheat the oven to 350 degrees
  2. Mix crust ingredients until they form a ball of ‘dough’
  3. Divide into 12 equal balls of dough
  4. In a lightly greased mini muffin pan, place balls of dough in each muffin tin, pressing your thumb into the dough to make a hole for the filling
  5. Place in the oven to bake for 10 minutes until the edges are brown
  6. While the coconut shells are baking, measure out chocolate chips and place them in the microwave for 30 seconds. They should be slightly melty. Mix together with a fork or whisk until completely melted, (*add more time in the microwave if needed, 10 seconds at a time)
  7. Add all other ingredients to the chocolate and whisk until well combined.
  8. Allow coconut shells to cool once they are finished.
  9. Once cooled (10 minutes or so) add filling (and sprinkle with slivered almonds, optional) and bake for another 10 minutes, or until a toothpick or knife comes out clean.
  10. Allow to cool before eating

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Peanut Butter Cranberry Protein Bites

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With all of my running lately (in case I forgot to mention it, I’m training for my first marathon in October. Sometimes I wonder what I’m really thinking!), I’m needing easy, go to snacks for post run munching. These peanut butter cranberry protein are easy to carry with me, they travel well and they taste good. Plus, they really fill me up! All that protein from the protein powder, the peanut butter, dates and nuts. I left out the chocolate on these because if I’m out and about I dont’ want to worry about something melting in my purse or bag (and they are way less messy this way, too). The cranberries give them a beautiful hint of sweetness. Nutritious and delicious!

I could probably eat these all day. When I went to go shoot the photos for this post - look who jumped in?! Zoey just took her first steps this week, if we thought we were in trouble before, I think we were just fooling ourselves… What does this girl not find that is dangerous?
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You can swap out any protein powder for the one I used (I like this plant based powder, it’s plain, so I can add it to anything). I also love this peanut butter powder, there is nothing added to it, although I know a lot of people love this one (which would work just fine)! I know you will just love these for an anytime snack, just like Zoey & I do!!

meg

5.0 from 1 reviews
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Peanut Butter Cranberry Protein Bites
Author: 
Recipe type: Snack
Prep time: 
Total time: 
Serves: 15 snack bites
 
Ingredients
  • 1 cup dates, pitted
  • ½ cup raw almonds
  • ¼ cup raw sunflower seeds
  • ¼ raw pumpkin seeds (pepitas)
  • ¼ cup (reduced sugar) dried cranberries
  • 1 scoop protein powder
  • 3 tablespoons jif powdered peanut butter
  • 1 tablespoon cinnamon
  • 1 tablespoon vanilla extract
  • water (if needed)
Instructions
  1. Buzz almonds (or nut of choice) and seeds in food processor or blender until fine
  2. Add remaining ingredients and buzz until the ‘dough’ begins to form a ball
  3. If the ‘dough’ is not solidifying, add 1 tablespoon of water (or non dairy milk) at a time until the dough does become a ball
  4. Remove dough from food processor or blender and divide into 15 equal balls (rolling each of the 15 sections into a ball, or 31 grams for each ball for each serving)
  5. Chill in the refrigerator & enjoy

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