Recipes

Vegan Banana Bread Donuts (GF)

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I have been buying bananas in bulk thinking my kids are going to eat them all. Let’s be honest though most just get left sitting on our fruit shelf until they are brown and mushy. Well I have found the perfect use for those bananas your family didn’t eat. Make them into donuts because donuts will always be better than bananas. 


Banana Bread Donuts

Inspired by The Little Plantation 

Note: I used a scale to weigh my flour, sugar and chocolate chips based on the measurements from the original recipe. Pssst these doughnuts are also gluten free! 

Ingredients

FOR THE DONUTS

  • 185g gluten-free pastry flour (I used Jovial**)
  • ⅔ tsp baking powder
  • 75g coconut sugar
  • 35g vegan chocolate chips
  • 2 Tbsp coconut oil, melted (+ extra for greasing the doughnut tin)
  • 1.5 tablespoons ground flax seeds + 4.5 tablespoons water
  • 1.5 very ripe bananas, mashed
  • 1/3 cup vanilla vegan yogurt

FOR THE TOPPING

  • 1 bar of your favorite chocolate
  • Flaked Coconut 

Method

  • Preheat the oven to 350F. Grease the circles of your doughnut pan with coconut oil and set aside.
  • In a large bowl, mix together all the dry ingredients – the flour, baking powder and sugar until nicely combined. Add the chocolate chips and mix in well. Set aside.
  • combine the ground flax seeds with the water in a small bowl and let rest for 5 minutes.
  • Over a very low heat, melt the coconut oil.  
  • In a small bowl mix together the melted coconut oil, the mashed bananas, the yogurt and the water/flax seed mixture; stir to combine.
  • Add the wet ingredients to the bowl of dry ingredients and mix until just combined. 
  • Spoon the mixture into a piping bag and pipe circles of dough into the prepared doughnut pan. Spread evenly. Bake for 13 minutes or until golden brown.
  • Remove from the oven and allow to cool.
  • While the donuts are cooling, prepare the glaze by melting the chocolate in a double boiler or simply a bowl placed over a pan with water that’s been gently brought to the boil. Do not microwave the chocolate or it may burn.
  • Once the donuts have cooled down, dip them in the chocolate glaze and top with coconut chips.

I recommend eating these donuts right away or store them in the fridge. If you and/or your family is anything like me and mine these won’t last more than a day anyways.

 

Fawen Drinkable Soup | Loaded Broccoli & Cauliflower Soup

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This post is NOT sponsored. I was gifted a few Fawen Drinkable Soups to try and I’m sharing with you how I jazzed up my soup. 

Soup has been the name of the game around my house this Summer. I know Summer sounds like a strange time to be so into soup but as I have shared previously soups are wonderful for healing the postpartum body so I have been enjoying my fair share.

When Fawen asked if they could send me a sample of their soups to try I took them up on their offer. These soups are packed with superfoods and are made ready to drink either straight from the carton or you can heat them up on the stove. Every batch of Fawen soup is made with hydrating organic coconut water which is combined with coconut milk and virgin coconut oil all working together with filtered water to form the perfect alkaline base and bring balance and vitality to the body and mind

This day I decided that I was in the mood for a soup with a little extra added to it. The Broccoli & Cauliflower sounded creamy and so I decided to do a loaded soup topped with homemade tempeh bacon bits (I really love the 101 Cookbooks tempeh bacon recipe) and perfectly roasted cauliflower. I also loaded it up with creamy avocado for some healthy fats to support my milk supply.

It was super delicious and I was able to make two heaping portions of loaded soup for Neil and myself. We were left feeling full, happy and energized to take on life with three kids.

Do you prefer your soup simple or do you like to load it up? What are you favorite soup toppings?  I also love to add crispy croutons, nutritional yeast and sriracha. 

[Recipe] Cheezy Vegan Everything But The Bagel Biscuits

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The internet is buzzing about Trader Joe’s Everything But The Bagel spice mix and for good reason it is delicious. It’s perfect sprinkled over hummus, on top of avocado toast and my current favorite my Cheezy Everything But The Bagel Biscuits (with all the fixings).

I have made these twice in the past week and then we ran out of flour so that put my biscuit making to a halt which is probably not a bad thing because my family and I could easily eat an entire batch in a day.

Cheezy Everything But The Bagel Biscuits
Serves 2
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Prep Time
15 min
Cook Time
25 min
Total Time
30 min
Prep Time
15 min
Cook Time
25 min
Total Time
30 min
Ingredients
  1. 3/4 cup unsweetened almond milk + 1 teaspoon apple cider vinegar
  2. 2 1/4cup all-purpose flour
  3. 1 teaspoon baking powder
  4. 1/2 teaspoon baking soda
  5. 1/8 teaspoon salt
  6. 1 tablespoon agave nectar or honey
  7. 5 tablespoons cold Earth Balance Buttery Sticks
  8. 1 cup shredded vegan cheddar cheese
  9. 1 tablespoon melted Earth Balance
  10. Trader Joe's Everything But The Bagel
Instructions
  1. Preheat oven to 425F
  2. Combine almond milk and apple cider vinegar and set asid.
  3. In the base of a food processor fitted with the s-blade combine the flour, baking powder, baking soda and salt. Pulse 3-4 times to combine.
  4. Slice the cold Earth Balance and add to the bowl of the food processor and pulse 7-9 times just to combine.
  5. Add the vegan cheddar shreds to the bowl of the food processor and return the top.
  6. Add the agave to the almond milk mixture.
  7. With the food processor on low slowly stream the almond milk mixture through the feed tube and process until a dough forms.
  8. Flour a large service and turn the dough out on to the board. Very lightly knead the dough to form a ball.
  9. Roll out the dough until 1" thick and then using a biscuit cutter or a glass cut out biscuits. Place biscuits on a parchment lined baking sheet. Brush the biscuits with melted Earth Balance and then generously sprinkle with Trader Joe's Everything But The Bagel mix.
  10. Bake for 10-15 minutes until firm and lightly browned.
  11. Transfer biscuits to a wire rack and allow to cool.
  12. Store in an air tight container for 3-5 days - although I highly doubt they will last that long.
Naturally Lindsay http://3.232.172.97/
So your biscuits have cooled enough to eat who will you enjoy them? I like to load mine up with beans, greens, and avocado but they are great as is or with vegan cream cheese or topped with a vegan breakfast sausage. Really the possibilities are endless.

[RECIPE] Probiotic Smoothie Popsicles

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The post was created as a part of the #GenesisTodaySuperfoods August Challenge.
genesis today smoothie pop

This summer we have had a meal of popsicles more than once or twice this summer. These aren’t just any popsicles though and you can’t purchase them in the store. I’m talking about superfood and homemade. With Portland’s heat this summer and the lack of desire to cook has me throwing things into the blender, pouring into popsicle molds and voila there’s breakfast, lunch or dinner. I love to keep these popsicles nutrient dense, free of refined sugars and packed with superfoods.

genesis today pop

Probiotic Smoothie Popsicles
Popsicles for your gut.
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Ingredients
  1. One Medium Banana
  2. 1 Cup Chopped Frozen Kale
  3. 12 OZ Orange Juice
  4. 3 Probiotic Capsules
  5. 1/4 Cup Blackberries
Instructions
  1. Add the banana, kale, orange juice and blackberries to a blender.
  2. Open the probiotic capsules and add to the smoothie.
  3. Blend until smoothie.
  4. Drink up or pour into popsicle molds and freeze!
Naturally Lindsay http://3.232.172.97/
genesis today pops

Since actively taking a probiotic I have experienced better digestion and just overall I feel better. Since I’m not big on taking pills I love that I can open the capsules and add these probiotics to my smoothies and popsicles or even my oats! Genesis Today’s Probiotic strains promote healthy intestinal microflora and healthy digestion. A few extra perks of these probiotics:

  • This blend contains no animal sources and includes 17 beneficial strains of health-promoting bacteria superfruits, sprouted greens, and fermented fruits and vegetables.
  • The best part is this probiotic blend helps keep your cut nice and happy.

So I have a happy belly, a happy family and I don’t even have to turn the stove/oven on!
Do you take a probiotic?

Disclaimer: I am blogger ambassador for Genesis Today. I received monetary compensation for this post. The opinions are my own and based on my own experience.

Cooking & Eating in The Great Outdoors – A Call For Help

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Cooking & Eating in The Great Outdoors

We have caught the camping bug and we are just running with it. We have already been yurting and tenting and we already have plans for more tenting and also a stay in some vintage trailers. I’m also currently searching for more tenting spots and have plans do a little cabin/yurt camping this Fall/Winter (yay for heated cabins and yurts!) While I am thrilled to be camping I still haven’t quite figured out the whole cooking/eating thing. I either am too ambitious, too boring or I over pack. 

Last night we met up with friends and our littles to see a local children’s musician. After the show we headed out from dinner and since we both had just arrived home from camping that day we of course got to talking about our camping trips and the topic of food came up. When asked what we made I was really wishing I could have share some really fun and creative meals but instead all I could say was veggie dogs and veggie chicken sandwiches – can we say boring?

While I wish I was sharing a bunch of tips and inspired recipes I am instead asking (begging) for your help. Go crazy in the comments and share your favorite camping recipes, tips and foods. TIA!

{Recipe} Baby Eggplant & Potato Curry

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I had planned to write a more personal post today however after a crazy weekend of solo parenting (Neil was away at a conference for work) I am running on fumes and have a number of deadlines to meet for work, baby yoga today and oh yeah that whole finding time to sleep thing.  I will be back with an update soon but until then here is a recipe to keep you busy.

While shopping at the farmers market I came across the cutest baby eggplant and I knew I just had to pick some up.  I decided to pair them with a few other farmers market finds which included yellow beans and new potatoes and cook them all up in a yummy curry coconut broth.
Serves 4-6

Ingredients

  • 1 medium onion, diced
  • 3 carrots, peeled and diced
  • 1 lb yellow beans or green beans, rinsed and halved
  • 1 lb whole new potatoes quartered, rinsed
  • 1.25 lbs baby eggplants, stems removed
  • 1 tablespoon red curry paste
  • 1 vegetable bouillion cube
  • 2 (15oz) cans of coconut milk
  • 1 teaspoon umeboshi plum vinegar (optional)

Directions

  1. Heat a large heavy bottom pot over medium-high heat; add the 1/4 cup water and onion and carrot, cover and cook 7 minutes.
  2. Stir in the potatoes and beans, cover and cook for 8 minutes.
  3. Stir in the eggplant and red curry paste. Then stir in the boullion and coconut milk.
  4. Bring to a simmer and then cover and cook on medium for 15 minutes.
  5. Stir in the umeboshi plum vinegar (if using). Return the lid and cook for 10 more minutes or until vegetables are tender.
  6. Serve with brown rice or your favorite grain.

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Over on Naturally Family we take a look at our past weekend in numbers.