16 oz strawberries, de-stemmed and frozen
1 5oz container of Coconut yogurt (I like So Delicious)
1-2 Tbs Juice from one Lemon
3 Tbs agave
Blend in high power blender [vitamix] until smooth.
Prepare a metal bread pan with parchment paper, covering bottom and sides
Pour the blended mixture into pan, freeze 2 hours, serve.
(If you leave the sorbet in freeze longer, let thaw about 20 min before serving, to help soften it up.)
2 cups flour
1 1/2 Tbs baking powder
1 tsp baking soda
Two handfuls of strawberries cut up into small pieces
1 ripe banana, mashed
1 lemon for zest + juice (2 Tbs)
1 tsp vanilla
1/2 cup almond milk
2/3 Coconut oil, melted
1/2 cup coconut sugar + sprinkle for topping
organic food coloring- optional
Preheat oven to 350 degree.
In medium bowl, sift together flour, mix in baking soda, baking powder, and salt.
Sprinkle in the zest from one lemon (I love flavor so I get as much as possible).
In separate large bowl, mash the banana. Mix in the sugar, and add vanilla. Juice your lemon and mix that in. Stir in the coconut oil.
Next, pour the dry ingredients into the wet mixture. Stir well, and slowly pour in almond milk
Fold in the strawberry bits, and make sure they’re mixed around well.
Optional to add a little food coloring for color and fun!
Line muffin pans with liners, fill about ¾ way, sprinkle a little coconut sugar on top of each muffin.
Bake for 25 minutes.
Let cool and enjoy!
Ingredients:
1 pizza dough (Trader Joe’s sells a vegan whole wheat, or you can use this)
¼ cup pesto-spinach sauce
1 cup spinach
your choice of veggies: mushroom, onion, peppers, tomatoes, broccoli, zucchini- thinly sliced
Directions:
-Preheat oven to 400.
[If you choose, you can broil you veggie before hand: toss veggies in olive oil on a baking sheet, and broil for 4-6 minutes (@450) on the top rack (low/medium broil), tossing once for even cooking. Remove from oven and set aside.]
-Preheat oven to 450 degrees F.
-Spray the cast iron skillet olive oil.
-Drop in your dough and press it down into the pan, pushing it up around the sides about an inch
-Spoon your sauce onto dough and spread around to edges
-Next start layering your veggies: I choose diced onion, spinach, and red, yellow, and orange bell peppers.
-Bake for 25-30 minutes, until the crust is golden brown and the sauce are bubbly. Let rest for 5-10 minutes before cutting, then serve.
This recipe is very similar to that of the Blueberry Tart, 
omit the Blueberries, instead use:
1 cup raspberries
1/2 cup blackberries
1/2 cup finely chopped strawberries
In crumble add
1/4 cup more almond flour (1 1/2 cup total)
1/2 cup oats (1 1/2 cups total)
This can also be made in a square baking pan and packed, then cut into square to enjoy!
Crispy Blueberry Tart
(vegan, GF, and no-added sugar)
1 pint blueberries
1 Tbs agave
2 tsp tapiocoa starch
crust:
1 ¼ cup almond flour
1 cup oats
¼ cup agave
1 tsp. baking powder
½ tsp salt
4 Tbs coconut oil
2 Tbs crushed nuts (walnut/pecans)
-Preheat oven to 350
-In small bowl toss blueberries in agave and tapioca starch until completely coated. Set aside
-Mix almond flour, oats, baking powder, and salt in medium bowl.
Whisk, add in coconut oil. Using hands work into a crumble mixture (holds together when pressed).
-Remove ½ of crumble for topping.
-Pour crumble into a 9inch pie pan and press into edges and bottom evenly.
-Pour blueberries over crust. Add on chopped nuts. Top with remaining crumble.
-Bake 40-45 minutes.
-Check on tart about 20 minute in, if sides look brown, tent the baking dish with tin foil, ensuring the tart is evenly baked.
-After 40 minutes, remove from oven and let cool.
1 ½ cup whole wheat flour
1 tsp. baking soda
1 tsp. baking powder
½ tsp salt
2 ripe banana, mashed
1-2 zucchini, shredded
2 Tbs Stevia
1 Tbs cinnamon
1 Flax egg (1 Tbs ground flax seed + 3 Tbs warm water)
½ cup coconut oil
topping:
1/3 cup brown sugar
2 Tbs flour
1 Tbs ground cinnamon
1 Tbs coconut oil
Preheat oven to 375. Spray mini muffin pan with light olive oil
Mix flax egg and let set for about 5 minutes
In medium bowl: combine flour, baking soda, baking powder, salt and cinnamon
In large bowl mix bananas and zucchini. Add in oil, flax egg, and stevia
Stir in the dry mixture to the moist mixture.
Spoon into muffin pan
In small bowl mix ingredients for the topping
Sprinkle the crumbs onto of prepared muffin mixture.
Bake about 15 minutes.
Let cool in pan for 5 minutes, then cool completely on cooling rack.
Zucchini Pasta with Avocado Lemon Basil Pesto
Sauce:
1 ripe avocado
½ cup basil
1 Lemon, for juice
1 Tbs Oregano
Thyme
¼ cup Water (or more if needed)
Pasta:
3-4 Zucchini
Using Blender (Vitamix) blend together all ingredients. Add more water if needed, until you get the consistency you desire.
For pasta you will need a Veggetti (this can be purchased at Bed, Bath and Beyond).
Simply stick one end of zucchini through the Veggetti and rotate creating long “noodles”. Boil water, throw in your noodles, and boil for 1 minute. Remove from heat and rinse. Drizzle sauce over your cooked zucchini pasta and enjoy!
If you’d like, you can add more veggies to the mix, such as sliced grape tomatoes.
[Leftovers can store in fridge for a day or so]
Blueberry Pancakes (vegan)
(serves 2 not very hungry people, or 1 person post-run)
[side note: the first time I made this recipe I made for brunch after I ran and the recipe made 3 thick medium sized pancakes that I did not share. So if you’re hungry or making for a crowd, I highly recommend doubling the recipe]
1 cup flour (I used whole wheat)
1 tsp Cinnamon
1 tsp Baking Powder
½ tsp Salt
¾ cup water
3 Tbs Maple Syrup
1 pint Blueberries
In large bowl combine flour, cinnamon, baking powder, and salt.
In measuring glass mix the water and maple syrup, mix well. Then combine the wet to dry ingredients, stirring well, but don’t over mix (should have some lumps).
Lighly oil a large non-stick pan and heat over medium-high heat. Pour ¼ cup of batter onto pan, and add blueberries. When small bubbles appear in the center of the pancake, flip over. Repeat until all batter is used.
Serve with your favorite toppings: sunfower seeds, vegan butter, or syrup
(from Chloe’s Kitchen)
In between Maggie’s run and soccer games, I was able to come home for a little break and grab a quick bite to eat. Luckily because of the anticipation of Cinco de Mayo, I had already gone grocery shopping to purchase all the produce I needed for my Guac recipe!
In case you want to try it out, here’s the recipe I use, it’s quick and delicious:
3 avocados
1 tomato
½ onion
1 lime (for juice)
All-season (I use Publix brand)
salt (to your taste)
Mash the avocado’s in a bowl until little to no lumps (I use a mashed potato masher to speed of the process). Dice a tomato and ½ onion and throw into the mix. Squeeze in lime juice and add a sprinkle of All-seasoning. Stir together and your dip is ready!
ORGANIZED CHAOS 