Avocado Brownies

I took a chance with these guys and they came out SO good. Who woulda ever known putting fruits and veggies into your desserts and it would taste this good. My next endeavor will be with sweet potatoes I think...

Serving size: 12 brownies

What you need:

• 1 ripe avocado
• 2 eggs
• 1 teaspoon maple syrup
• 1/2 cup coconut sugar
• 2.5 tablespoons coconut butter
• 1/2 cup almond flour
• 1/3 cup carob powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• Optional toppings* chocolate chips, coconut shreds, drippy nut butter, more coconut butter!

What you need to do:

1. Preheat oven to 350
2. Grease a baking dish
3. Add your avocado, eggs and coconut butter to a food processor and process
4. Add in the rest of the ingredients and pulse to combine
5. Pour batter into pan and top with whatever your little heart desires!

Gluten Free, Vegan Spiced Carrot Cake Bread

Never in my life have I tried quinoa flour but I got some at work and had to try it out. It actually smelled really good in the bag! You could always use regular flour here, but then it wouldn't be gluten free. This recipe is great for someone with sensitivies because it is also vegan! (woo, no eggs) I might try and make some kind of icing for it.....

serving size: 1 loaf

What you need:

• 1/2 cup grated carrot
• 3 small bananas, mashed
• 2 cups quinoa flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/8 teaspoon pumpkin pie (or apple) spice
• 1/2 cup maple syrup (I used a cinnamon infused one!)
• 1 tablespoon coconut oil
• 1/4 cup almond milk
• 2 teaspoons vanilla extract
• optional* more shredded carrot for the top, walnuts or pecans, icing!

What you need to do:

1. Preheat oven to 350
2. Grease a pan (I used a loaf pan, obv)
3. Mix all your dry ingredients together, then fold in any additional exras (nuts, coconut chips, etc)
4. Mix all your wet indredients together, then pour into bowl of dry ingredients
5. Whisk everything together
6. Pour your batter into greased pan and top with coconut chips, more grated carrot and whatever else you decide to use
7. Cook for 40 minutes then check with a toothpick if done
8. If not, return to oven for an additional 5-10 minutes
9. Let cool for 15, then enjoy!

Baked St. Patrick's Day Paleo Gluten Free Donuts

Happy almost St. Patrick's day! Even though I really don't care about this holiday, I had to make some green donuts! These have 2 cups of spinach packed into them too, so they're a healthy dessert. 

Serving size: 12 normal sized donuts

What you need:

• 2 cups spinach
• 1 cup almond flour
• 1/2 cup cassava flour
• 1/4 cup coconut flour
• 2 tablespoons coconut sugar
• 1/2 cup unsweetened vanilla almond milk
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup 
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 2 eggs
• 1 teaspoon vanilla extract
• *Extras* I topped mine with Enjoy Life's mini (dairy, gluten, soy, everything free) chocolate chips and unsweetened coconut flakes. can also make a frosting with powdered sugar and water!

What you need to do:

1. Preheat over to 375
2. Grease a donut or muffin tray
3. Add your flours, baking soda, baking powder, salt and sugar to a large bowl
4. In a blender, blend spinach, almond milk, maple syrup, eggs, coconut oil and vanilla on a low speed
5. Add the wet ingredients to the dry and mix well
6. Scoop your batter into the greased tray, filling only halfway
7. Bake for 15-18 minutes or until tops start to brown slightly
8. Remove from oven and let sit 5-10 minutes to cool
9. Enjoy! These make your house smell AMAZING

Vegan Minestrone

This was a really easy thing to whip up for dinner and actually didn't take nearly as long as I thought it would to make. (My homemade bread was done about 20 minutes after this was!) I think I seasoned this perfectly, which sucks cause at the end, I just started dumping stuff so I will try my best with measurements. Vegan and gluten free! 

Serving size: lots of soup! no idea, honestly...

What you need:

• Olive oil or coconut oil
• 1/2 a yellow onion
• 2 tablespoons minced garlic
• 2 carrots, chopped
• 1 zucchini, chopped
• 1 cup edamame (can use green beans or even celery..doesn't matter)
• 1 can chick peas (can use any type of bean really)
• 1 can diced, roasted tomatoes
• 6 cups veggie broth (I used chicken cause it's all I had on hand...)
• 1/2 cup water
• 1 carton Pacific Foods tomato stock
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1 tablespoon nutritional yeast
• 2 shakes of crushed red pepper flakes
• 1/4 teaspoon celery salt
• 1/2 tablespoon coconut sugar (can sub regular sugar)
• 2 cups of pasta
• 2 cups kale
• 1 cup spinach
• I really just dumped a bunch of salt and pepper in, adjust to your taste buds!

What you need to do:

1. Heat a large pot over medium heat
2. Add oil and once shimmering, add in onion and garlic and cook a minute or 2
3. Add in your carrots and edamame with some salt and pepper. Cook 5 minutes or until carrots are tender
4. Add zucchini, tomatoes, stock, spices, sugar and chick peas
5. Increase the heat until you get a nice simmer, then add in your pasta and cook according to package directions (around 11 minutes)
6. Add in your greens and cook another 5 ish minutes until slightly wilted
7. Taste and adjust to your liking (more salt probably!)
8. Enjoy with some of that Paleo Seed Bread!

***Mine wasn't vegan because I added Parmesan cheese and chicken broth but you can add vegan cheese or use veggie broth!

Paleo Seed Bread

THIS IS ONE OF MY FAVORITE THINGS I'VE EVER MADE! And I'm already thinking of all the different ways you can make this! Takes awhile to bake, but man oh man, is it worth it! I cut mine up after 5 minutes and grabbed a slice and topped with ghee and it was delicious! Great gluten free and nut free bread for someone with allergies! 

serving size: one loaf of bread

What you need:

• 1 1/4 cups almond flour (I used Pereg's)
• 6 eggs (can sub flax eggs to make this bread vegan)
• 3 tablespoons coconut oil, melted
• 2 tablespoons olive oil (if you're making a more savory bread, otherwise just use 1/3 cup coconut oil)
• 1 teaspoon vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 2 tablespoons chia seeds
• 4 tablespoons cassava flour
• 1/2 teaspoon baking soda
• 1 tablespoon flaxseed meal
• optional toppings: pumpkin seeds, chia seeds, poppy seeds, pepitas...

What you need to do:

1. Preheat oven to 350
2. Grease a loaf tin. Mine was 9x5 I think
3. Mix both flours, salt, seasonings, baking soda, and flaxseed meal
4. In separate bowl, mix eggs, oil and vinegar
5. Add the wet ingredients into the dry, mixing thoroughly
6. Add your mix into greased pan and add any additional toppings
7. Cover and bake for 20 ish minutes
8. Uncover and bake for 20 minutes more
9. Slice and eat quickly as it's SO GOOD warm!