Kale, Carrot, & Apple Muffins

Recently my neighbor had a baby and the first food that she consumed after birth were these nutritious, fruit- and vegetable-packed muffins, which I made with much love. These muffins taste great and will appeal to adults and children, alike. They are gluten-free and vegan, to boot.

Ingredients

1.5 cup kale
3 vegan eggs (3 tablespoons flax meal with 9 tablespoons of water, let sit for 5 minutes)
1/2 cup coconut oil, melted
2 teaspoons vanilla extract
1/2 cup applesauce
1 tablespoon gogi berries or raisins, soaked and drained
1/2 cup sugar
1 peeled and grated apple
1 peeled and grated carrot
2 cups gluten-free flour
2 teaspoons baking powder
1 tablespoon hemp seeds
1 tablespoon chia seeds
1/2 teaspoon salt


Process

  • Preheat oven to 350.
  • Tear kale to small pieces and boil until tender. Drain and puree in food processor or blender until smooth (add a little applesauce to smooth out as needed).
  • Combine vegan eggs, applesauce, oil, vanilla, and sugar. Beat in kale puree, grated apple, and grated carrot, and remaining ingredients. Do not overmix.
  • Pour into muffin tins and bake for 30 minutes or so (until muffins are firm).

*Recipe was adapted from Veggie Desserts.

Recipe | SheetPan Tomatoes

We have had so many tomatoes in our garden this year. I made this Sheetpan Tomatoes dish for dinner and the family loved it! It was super easy and very tasty.

Ingredients

3-4 large tomatoes
12-15 cherry tomatoes
1 green bell pepper
1 large white onion
1 head of garlic
1/4 c. olive oil
1 TB balsamic vinegar
Sea Salt
Ground Pepper
Fresh herbs from the garden

Process

  • Preheat oven to 375
  • Cut tomatoes into wedges (for larger tomatoes) or slice in half (for cherry tomatoes)
  • Cut pepper into thin strips (about 1/2″ wide)
  • Slice onion into wedges
  • Pull cloves from garlic head
  • Dredge all in olive oil and vinegar, salt and pepper, and herbs on a baking sheet
  • Roast in oven until tomatoes are juicy and a little carmelized, about 25-35 minutes

Recipe | Orange Soy Tuna Loin with Garden Herbs

I love to share recipes of my meals when the whole family loves what I made. This tuna loin dinner was adored by my husband and daughter, and it was super easy to make.

I got inspired to make this dish after harvesting the early September crops from our garden. The herbs were in full force, so I thought about what to make.

The basil I picked in handfuls, as well as the chives. There was plenty of thyme, oregano, lemon parsley, sage, and rosemary. I used them all in the marinade for these delicious tuna steaks.

Ingredients

Two tuna loins, patted dry
Sea salt
Ground pepper

2-3 TB Olive oil
2-3 TB Bragg’s amino acids (or soy sauce)
Juice from one orange (I used Cara Cara)
1-2 tsp. maple syrup
1 tsp. garlic powder
1 tsp. balsamic vinegar
Chopped fresh herbs (put them all in!)

Process

  1. Pat the loins dry and sprinkle both sides with salt and pepper.
  2. Mix marinade with the rest of the ingredients and let the loins sit in the marinade for at least 1 hour (or just until dinner time!). Flip the loins over at intervals to be sure that every inch sops up that goodness!
  3. Heat a cast iron pan to high. Coat with a little olive oil. Sear the loins on each side to desired done-ness. We like ours raw in the middle, so I seared about 2-3 minutes on each side. I also got the sides by rolling the loins on the pan with my tongs.
  4. I gave a squeeze of orange at the end.

I hope you enjoy this as much as we always do!


Lunchbox Chia Puddings: Chocolate, Banana, or Strawberry (Vegan | Gluten-Free)

I am always looking for ways to fill my daughter’s lunchbox with items that are delicious but also healthy — oh, and quick and easy. These simple puddings have few ingredients and set up overnight.  You can make them in small lidded containers and just pop one in the lunchbox before your kids are off to school.

Ingredients:

1 cup Califia Unsweetened Vanilla Almond Milk (or plant-based milk of choice)
4-5 tablespoons chia seeds (4 if you like a soft pudding, 5 if firmer)
4 teaspoons maple syrup
1 tsp vanilla extract (2 tsp if you didn’t use the vanilla brand above)

For Chocolate:
2 tablespoon cocoa powder (or carob powder)

For Banana:
1 small banana

For Strawberry:
1/2 cup frozen or fresh strawberries (or any berry)

Strawberry
Chocolate
Banana

Process:

Combine ingredients in a blender and mix for 30 seconds.
Let sit for 5 minutes, and then blend again for 30 seconds.
Pour into small containers, cover, and refrigerate up to 5 days.