Just like the “real” kind, these oatmeal raisin cookies are super soft and sweet, but without the dairy, gluten or refined sugar. Very quick and easy to make as well.  Let me know what you think!

I top each cookie with a candied walnut, for a little crunch. But the cookies are great by themselves too.

CANDIED WALNUTS

• 3/4 cup shelled walnuts or walnut pieces
• 1/4 cup pure maple syrup
• 2 tablespoons of vegan butter (I use Earth Balance, they have a soy free version as well)
• 2 tablespoons of ground flax seed
• pinch of salt

In a pan, heat up the butter and syrup on medium heat until hot. Add in the walnuts, turn to low heat and stir constantly until the nuts are caramelized, usually about 10 minutes. Add in salt and flax seed and stir for a few more minutes. Take off heat and set aside.

OATMEAL RAISIN COOKIES

• 1 cup gluten free rolled oats (I use Bob’s Red Mill)
• 1/2 cup gluten free oat flour (I use Bob’s Red Mill)
• 1/2 teaspoon ground cinnamon
• 1/3 cup pure maple syrup (I prefer dark syrup)
• 1/4 cup virgin unrefined coconut oil
• 2 tablespoons unsweetened apple sauce
• 1/3 cup unsweetened coconut milk (I always look for BPA free cans – Erewhon or Whole Foods have great options!)
• 1/2 teaspoon pure vanilla extract
• 1/4 cup raisins

Pre-heat oven to 350 degrees.

Mix dry ingredients in one bowl. Mix wet ingredients in another bowl and combine with the dry ingredients. Add in raisins and mix. Cool the dough in the fridge for 5-10 mins, so it’s easier to roll. Take a spoonful of dough and roll into balls. Flatten out each ball a little bit, since these cookies won’t spread much, and place on a baking sheet with parchment or silicone mat. Top each each cookie with a candied walnut. Bake for 15 mins at 350 degrees.

Super easy, gluten free, dairy free and organic! This makes about 6 servings. I used a recipe from one of my favorite bloggers DamnDelicious and changed it up a bit. If you make it, send me a photo!

 

As always, photo taken by http://www.kyleespeletaphotography.com

Love this quick and very healthy version of fried rice. It’s vegan, gluten free and paleo!

Cook 1 cup of organic brown rice in 2 cups of vegetable stock until cooked (about 20 minutes).

I used a chili lime broccoli recipe I found in Vegetarian Times magazine, and tweaked it a bit to make these grilled asparagus:

CHILI LIME ASPARAGUS:

• 2 tablespoons of olive oil
• juice of 2 limes
• 4 cloves of garlic (minced)
• 1 teaspoon of chili powder (I used red pepper flakes which worked great too)
• fresh asparagus (as much as you like)

Preheat oven to 450 degrees. In a bowl, mix all ingredients and cover the asparagus until coated. Pour into a parchment lined baking sheet making sure the asparagus are arranged next to each other (none should be on top of each other) and bake for 10-12 minutes or until tender. Be careful not to overcook!

VEGGIE BURGER FRIED RICE:

• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon of garlic powder
• 2 frozen veggie burgers (right now I’m really into the quinoa cowboy veggie burgers from Trader Joe’s).
• 1/4 cup frozen broccoli
• 1/4 cup frozen edamame (shelled)
• 1/4 cup frozen pineapple or mango
• 1/4 cup walnuts (optional)
• splash of Island Soyaki sauce to taste

In a pan on medium high temp, heat up the olive oil, balsamic and garlic powder until hot and popping. Add veggie burgers, broccoli, edamame, fruit and walnuts. Once the burgers thaw enough in the pan, I break them up with a fork to cook them faster. Stir and fry until the veggie burgers are fully cooked and crispy on the edges.

Add in the cooked brown rice and stir. Press the rice mixture down into the pan with a spatula. Let sit for 5 minutes to crisp up the rice. Top with a splash of Soyaki sauce to taste and stir until incorporated. Add a bit more Soyaki sauce if the dish seems dry.

Serve the rice topped with the grilled asparagus and a dash of salt.

Serves 3 people.

 

This is my favorite recipe in a long time, super filling, super healthy and so flavorful!!

VEGAN PESTO:

In the food processor:

• 1 1/4 cup of fresh basil (kale also works great if you don’t have basil in the house!)
• 1/4 cup of kale (I use the organic baby kale from Trader Joe’s which is great)
• 1/3 cup of walnuts
• 2 large sundried tomatoes (I prefer the jarred ones in olive oil)
• 5-6 tablespoons of olive oil
• 1 tablespoon of nutritional yeast (great vegan substitute for parmesan)
• garlic – I use the whole head
• 1/4 teaspoon of salt (I use pink Himalayan salt)
• juice of 1/4 a lemon

Blend until fully mixed. You want the mixture to be pretty liquidy, add more olive oil if needed.

QUINOA (recipe from The Iron You – link below):

* 1 cup quinoa
* Zest of one lemon
* Juice of ½ lemon
* 2 tablespoons chopped walnuts
* 1 tablespoon fresh chopped parsley
* 1 teaspoon red pepper flakes (adjust to taste)

Place quinoa into a fine-mesh strainer. Rinse thoroughly with cool water for about 2 minutes. Rub and swish the quinoa with your hand while rinsing. Drain.

Heat a splash of olive oil in the saucepan over medium-high heat, and add the drained quinoa. Cook, stirring, for about 1 minute, letting the water evaporate.

Add 2 cups of water and ¼ teaspoon of salt. Bring to a rolling boil, lower to a simmer (turn heat down to the lowest setting), cover, and cook for 15 minutes.

Remove from the heat and let stand for 5 more minutes, covered.

Remove the lid and fluff the quinoa gently with a fork (you should see tiny spirals separating from and curling around the quinoa seeds.)

Combine cooked quinoa with kale pesto, and mix to coat the quinoa thoroughly.

Season with salt, pepper, and lemon juice.

Divide quinoa among separate bowls.

Top off quinoa with lemon zest, chopped walnuts and red pepper flakes.

Make poached eggs and serve them over quinoa bowls.

From the Iron You: http://www.theironyou.com/2015/02/quinoa-kale-pesto-bowls-with-poached-egg.html