iTunes & App Store

Earth Balance, for greasing
2 3/4 cups all-purpose flour, plus more for dusting
1 cup pecan pieces
3 ripe bananas, chopped
1/2 cup finely chopped fresh pineapple
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp ground ginger
1 1/4 tsp baking soda
1/2 tsp salt
3 TBL Bob’s Red Mill Egg Replacer (whisked together with 6 TBL water)
1 3/4 cups granulated sugar
1 cup vegetable oil

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Barnes & Noble

2 scoops of dairy-free mint flavored ice cream (So Delicious Mint Chip)
1 cup frozen spinach
1 TBL flax oil
1 cup Silk Soy Original

Put all ingredients in a blender and puree/blend until smooth and shake consistency.

Serves 1 adult or 2 snack size for kids.

Macys.com

1 1/4 cups sugar
1/2 cup Earth Balance (dairy-free butter), softened
2 egg replacers (2 TBL of Bob’s Red Mill Egg Replacer whisked with 6 TBL of water)
4 heaping TBL of Tofutti Sour Cream (dairy-free)
2 mashed very ripe bananas
1 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
2 TBL ground flaxseed
Optional add-ins: walnuts, chocolate chip morsels

Lemony Icing:
2 cups powdered confectioners sugar
juice of 1 lemon (about 4 TBL)

Preheat oven to 350 degrees F. Grease and flour 1 loaf pan (or 2 mini loaf pans). In stand mixer, cream butter and sugar. Add in prepared egg replacer while mixer is on low. Add in Tofutti sour cream, bananas, and vanilla and mix well, stopping mixer and scraping down sides of bowl. On lowest speed, add in flour, baking soda, and flax and blend until combined. Add in optional ingredients and mix to combine.

Pour batter into load pan. Bake for 70 minutes, until golden brown. Remove from oven and let cool 10 minutes in pan. Turn out onto wire rack lined with parchment paper and continue to cool before cutting, about 30 minutes.  Ice the top of the entire loaf and decorate with walnuts, or use the icing for individual slices and drizzle on cut slice prior to serving.

In a medium bowl, blend icing ingredients together with a hand mixer. Save and use on cooled loaf.

Tip: Sprinkle one end of the loaf with a few chocolate chip morsels, the other end with walnuts, and leave the middle alone. This will satisfy all taste-buds in your household. Use a spoon to work the added pieces down into the loaf prior to baking. If you use mini loaf pans, the baking time is approximately 45 minutes, or until golden brown and toothpick inserted to test for doneness comes out clean.

iTunes & App Store

8 oz chocolate chip morsels (I like Whole Foods 365 vegan (dairy-free) brand)
6 Popsicle sticks
2 large yellow bananas, peeled and each banana cut into 3 pieces (this will net 6 small banana pieces)
any nut you like (crushed)

Prepare your nuts. I ended up using 6 different kinds (unsalted slivered almonds, unsalted cashew pieces, raw pecan pieces, unsalted macadamias, salted marcona almonds, and pistachio nutmeats) since I couldn’t make up my mind. I put a tiny amount of each nut in its own zip-lock bag and used a rolling pin to crush the nuts. Each dipped banana has a different nut coating.

Line a baking sheet with parchment or wax paper to lay completed banana pieces on. Insert a popsicle stick in each banana piece.

Melt the chocolate. Place chocolate chip morsels in a microwave safe bowl. Microwave for 30 seconds, stir, and repeat for another 30 seconds and stir until melted and the chocolate is smooth. Dip banana pieces, one at a time, in the melted chocolate. Spoon on chocolate where needed to cover the banana. Dip one banana piece and then cover it in nuts at a time. After doing 3 pieces, you may need to reheat the chocolate for only 10 seconds and stir to finish covering bananas. In the end, each banana piece will be dipped and sprinkled with nuts, unless you prefer a few nut-free.

Refrigerate for 20 minutes so that chocolate can set. Stays in the refrigerator for up to 3 days.

This is a safe and fun recipe for kids. It’s quick and easy to make, and the cleanup is minimal. Grandparents will love making this with their grandchildren too!

wine.com

1 Medjool Date
1 TBL Veg Cuisine Soy Bleu cheese, crumbled
1 walnut

Make a slit lengthwise in date. Carefully remove pit. Stuff date with crumbled bleu cheese. Top with walnut.

Makes 1 stuffed date

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½ cup all-purpose flour
1 cup Bob’s Red Mill Rolled Oats
¼ cup Earth Balance, softened
¼ cup brown sugar
4 cups frozen berries (used mixed or any of your favorites)

Preheat oven to 375 degrees F. In a medium bowl, mix together the flour, oats, Earth Balance, and brown sugar until combined. In a 8” or 9” baking dish, lay in frozen berries. Crumble flour oat topping over the berries to cover. Place a piece of aluminum foil under the pie dish to catch any spills. Bake for 65 minutes. Serve warm garnished with a scoop of vanilla soy ice cream or some SoyaToo Rice Whip or Soy Whip topping.

*can make in individual ramekins if preferred.

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1 cup Earth Balance
½ cup superfine sugar
2 TBL maple syrup or Joseph’s Sugar Free Syrup*
3 cups Oatmeal (Bob’s Red Mill Organic Extra Thick Rolled Oats Whole Grain)
¼ tsp salt
½ cup chocolate chip morsels *Optional (use 1/4 cup if making half with and half without chocolate chips)

Preheat oven to 350 degrees. You can use a 9×13 cookie sheet or I like to use 12 cup muffin tin and put the silicone cups in the muffin tin to ensure the oat bars are firm and hold together. Cupcake liners work just as well.

Put 1 cup Earth Balance, sugar, and maple syrup in medium saucepan and melt over low heat.  Remove pan from heat once melted and stir in oats and salt to butter mixture. Mix well until combined. Spoon into pan or silicone cups and press down firmly. Optional: add in chocolate chips if using. Bake 30 minutes until golden brown. Let cool for 1 hour. Oats make this a healthy dessert recipe.

*Joseph’s Sugar Free Syrup is gluten-free and works well with this recipe. Keep refrigerated. I buy mine at Whole Foods.

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1 3/4 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup light brown sugar
2 TBL ground flaxseed
1/2 cup chopped nuts *Optional (walnuts and pecans work well)
2 TBL Bob’s Red Mill Egg Replacer whisked with 6 TBL water
3 ripe bananas, mash with a fork
1/2 cup olive oil (or a vegetable oil of your choice)
1 tsp vanilla extract

Preheat oven to 350 degrees F. Grease a loaf pan and set aside.

In a medium size bowl, add in flour, baking powder, baking soda, salt, brown sugar, and flaxseed. Mix well to combine. Add in nuts, if using, prepared egg replacer, mashed bananas, oil, and vanilla. Mix well until all of the ingredients are combined.

Pour batter into the greased loaf pan and bake for 60 minutes. Cool for 15 minutes before removing from the pan. Flip pan over to remove loaf and continue to cool on a piece of parchment paper or wire rack covered with parchment.

*Tip: you can add in nuts once you pour the batter into the pan. I like to make half without nuts, 1/4 with pecans and 1/4 with walnuts. I use a knife to work the nuts into the batter and lay a few of the same nuts on top of the batter.

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1 14oz Silken Tofu (I like to use House Foods brand)
¾ cup chocolate chip morsels (I like to use Whole Foods 365 Vegan)
½ cup Suzanne’s Ricemellow Crème
1 Graham Cracker Crust ready-to-use (by Arrowhead Mills, dairy and honey free)

Remove tofu from container and discard liquid. Rinse and place tofu in between 2 paper towels and gently press to soak up any liquid. Place tofu in a blender and puree until smooth, scrapping down sides with spatula (approx 1 minute).

Melt chocolate chip morsels on paper plate in microwave (approx 60 seconds until soft).  Add ricemellow and melted chocolate to blender and blend until combined, scrapping down sides with spatula (approx 2 minutes).

Pour into Arrowhead Mills crust and refrigerate for at least 3 hours before eating. Add shaved chocolate to top for garnish. This is a healthy dessert recipe. Tofu supplies calcium, protein, and is low in calories and fat.

SwimOutlet.com

spirulina-green-smoothie

1 cup cold water
1 tsp spirulina (I like to use powder Pure Hawaiian – see pic below)
1 cup of fresh berries (I like a combination of raspberries, strawberries, blueberries, blackberries) you can also use some banana or whatever you like

Add all ingredients in a blender and blend/puree until smooth about 1-2 minutes). Drink and enjoy!

Pure Hawaiian Spirulina comes in a capsule or powder. Be sure to buy the powder for smoothies and refrigerate the bottle after opening. Spirulina has great benefits helping to boost energy and immunity while supporting cardiovascular, eye, and brain health! It is a blue/green alga superfood with up to 70% digestible protein. It is loaded with vitamins A, K1 & K2, B12, iron, magnesium, and phycocyanin.
spirulina-bottle