Monthly Archives: January 2017

Gorgeous Green Muffins

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Ready to get more greens into your diet? Us too! After seeing kale doughnuts out there in the world, we figured we could make a green baked good of our own. Something easy and nutritious with plenty of phyto-nutrient awesomeness to fuel us through these dreary winter days.

This recipe is easy to make swaps in ~ for example, any plant-based milk works (soy, cashew, rice, etc.). Trade maple syrup for agave or brown rice syrup if you prefer. Not into gluten free flour? Just use whole wheat! You can use kale instead of spinach, too.

Gorgeous Green Muffins

Gorgeous Green Muffins

2 Tbs. egg replacer with 4 tbs. warm water (we used Ener-g)

6 oz. bag fresh spinach

1/2 cup unsweetened applesauce

1/2 cup unsweetened almond milk

1/4 maple syrup

2 tsp. vanilla extract

1 banana

2 tsp. baking powder

2 tsp. green powder (we used Sunfoods Sun is Shining Supergreens)

1 tsp. cinnamon

1/2 tsp. baking soda

pinch ground cloves

pinch nutmeg

2 cups gluten free flour mix (we used Bob’s Red Mill 1:1)

Preheat oven to 375. Line 12 cupcake tins with liners or coat with non-stick spray.

Mix together egg replacer and warm water. Set aside.

Combine all wet ingredients in a blender or food processor (spinach, applesauce, almond milk, maple syrup, vanilla); puree until spinach is well broken down. Add banana, baking powder, green powder, cinnamon, baking soda, ground cloves and nutmeg. Mix until creamy. Then add two cups of gluten free flour and pre-mixed egg replacer. Puree again until smooth, scraping sides at least once to incorporate all ingredients.

Pour into muffins tins equally and bake 20 minutes at 375 until a toothpick comes out clean. Makes 12 muffins.

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Cabbage Pad Thai

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Time to trade in your take-out! Everyone wants to lighten up after the holidays. Our Cabbage Pad Thai will get the job done. It’s gluten-free and very filling because of a high fiber content from all the veggies.  We took out the noodles and dramatically lowered the fat and sugar content from traditional Pad Thai. Go ahead – have a second plate! All the veg is so good for you!

Cabbage Pad Thai
Cabbage Pad Thai

1 block firm or extra firm tofu, drained and cubed

Sauce

2 Tbs. coconut sugar

2 Tbs. rice vinegar

2 Tbs. peanut butter

1 Tbs. tamari sauce

2 tsp. powdered ginger

2 limes, juices, 1 zested

1 tsp. green curry paste

pinch red pepper flakes

2 cloves minced garlic

Stir Fry

2 bags pre-shredded cabbage

2  whole carrots, peeled and shredded

2 bell peppers, seeded and slivered

4 green onions, white and green, chopped, plus more to garnish

1/2 cup chopped peanuts (garnish)

1/ 4 cup fresh cilantro (garnish)

 

First make the sauce by stirring all the sauce ingredients together in a shallow dish. Add cubed, drained tofu to dish with the sauce. Toss and allow to marinate for 30 minutes or up to several hours.

To prepare stir-fry, toss tofu and all extra sauce into a wok or large pan. Saute over medium-high heat for several minutes until tofu cubes are lightly browned. Then add cabbage, shredded carrots, slivered bell peppers and green onions.  Saute, stirring often, about 8 to 10 minutes, until veggies are soft.

Serve with chopped peanuts and cilantro and extra green onions, as desired. Serves six as a main course.

Cook’s Note: If you’re allergic to peanuts, you can sub in sunflower butter or soynut butter in the sauce, as well as sunflowers, pepitas or soynuts for the chopped peanuts.  Want extra chewy tofu? Freeze and thaw tofu ahead of time, it will retain it’s shape and have a firmer bite.