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Lightened-Up Sundried Tomato Basil Pesto Pasta

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{“head_note”:”This lightened up pesto has just 1\/4 cup of olive oil, but I promise you won\u2019t know the difference . The sundried tomatoes, walnuts, and basil create an extremely flavourful pesto that goes wonderfully with pasta, sandwiches or wraps, or mixed into some grilled vegetables. Can\u2019t have nuts? Just leave them out. The addition of the walnuts was more of an afterthought than a main ingredient.”,”instructions”:”

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  1. In a food processor, with the machine running, drop in the 2 garlic cloves to mince. Now, drop in the basil and process until finely chopped.<\/li>\r\n\t
  2. Pour in the olive oil, with the machine running, along with the tomatoes, nutritional yeast (optional), and water (add slowly as needed). Process until mostly smooth.<\/li>\r\n\t
  3. Pulse in the walnuts until chunky and season with salt and pepper to taste.<\/li>\r\n<\/ol>“,”foot_note”:”If using dry, non oil-packed sundried tomatoes, soak 30 grams in a bowl of water for 1-2 hours until very soft. Reserve the soaking water and use it in the pesto. I used 9 tbsp of soaking water, but you may need less or more depending on your preference.”}

Crazy Woman Chocolate Blender Pudding

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{“head_note”:””,”instructions”:”

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  1. This is the hard part: You need to freeze your banana and avocado beforehand! This results in an ice cream like texture, so it\u2019s always a good idea to have some frozen bananas and avocado in your freezer for desperate times. If you simply cannot wait, then go ahead and make it with room temp ingredients, just amp up the ice so it\u2019s super cold. But honestly, you have to try this with them frozen to really experience it fully! Trust me on this one.<\/li>\r\n \t
  2. Add your almond milk first into the blender (always) followed by the frozen avocado flesh, frozen banana, cacao or cocoa powder, pitted dates, vanilla, and a pinch of sea salt (amazing). Process until smooth. Process in ice until very very cold (you don\u2019t want this luke warm). Pour into parfait glasses, mini bowls, or into a huge glass all for yourself. Like I said, I won\u2019t judge. Best served immediately!<\/li>\r\n<\/ol>“,”foot_note”:””}

Sun-dried Tomato Cheezy Kale Chips

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{“head_note”:”Like nachos only better tasting and better for you. Satisfy your every chip craving with these cheezy, salty, green, and crispy kale chips!”,”instructions”:”

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  1. In two separate bowls, soak the sundried tomatoes and cashews in water for at least 1 hour, but preferably 1.5-2 hours if possible. After soaking, reserve the tomato soaking water and set aside. Drain and rinse the cashews.<\/li>\r\n\t
  2. In a food processor, with the machine running, drop in the garlic and process until minced.<\/li>\r\n\t
  3. Add in the rest of the ingredients except the salt. Process until smooth, scraping sides as necessary, and add salt slowly to taste.<\/li>\r\n\t
  4. Wash the kale leaves and tear the kale into pieces, discarding the stems. Dry the leaves in a salad spinner (this helps the sauce stick). Place greens into a large bowl. Pour the cheeze sauce on top of the kale and stir with a spoon. Then toss the spoon and get in there with your hands to massage the sauce into the kale until well coated. Season with salt to taste. I used a few shakes of Herbamare.<\/li>\r\n\t
  5. Dehydrate for about 12 hours at 105-110F. Kale chips are ready when they are super crispy and taste magnificent. I dare you not to eat a full batch in 1 day.<\/li>\r\n<\/ol>“,”foot_note”:”My sun-dried tomatoes were very hard and dry so I had to soak them first for about 1-2 hours. If you are using oil-packed sun-dried tomatoes, you obviously won\u2019t have to soak them first. I would add them to taste and then use filtered water as needed, rather than the soaking water.”}

Raspberry Almond Thumbprint Cookies (Gluten-Free and Vegan)

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{“head_note”:””,”instructions”:”

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  1. Preheat oven to 350F and spray a large baking sheet with oil, use a silpat mat, or line with parchment paper.<\/li>\r\n\t
  2. If making almond meal, place raw almonds into a high-speed blender. Process on high speed until a fine crumb, making sure not to process too long or the oils will release. Alternatively, you can use store bought almond meal.<\/li>\r\n\t
  3. In a large bowl, whisk the dry ingredients (almond meal, rice flour, ground flax, salt, and baking powder). Use your fingers to break up any clumps of the almond meal. In a smaller bowl, mix together the almond butter, maple syrup, and almond extract. Add wet mixture to dry mixture and stir until combined.<\/li>\r\n\t
  4. Shape dough into balls (about 1.5 tbsp or so). If dough is too sticky, place in the fridge for 15-20 minutes to firm up.<\/li>\r\n\t
  5. Roll balls in coconut. Place balls of dough about 1.5-2 inches apart on the baking sheet. With your thumb, press into the middle of the ball and shape a small well with your fingers. Add 1 tsp of jam into each well.<\/li>\r\n\t
  6. Bake at 350F for 10-12 minutes, watching closely after 9 minutes. I baked mine for 11.5 minutes. Cool on sheet for 5 minutes and then transfer to a cooling rack. Channel your inner grandma and enjoy with hot tea!<\/li>\r\n<\/ol>“,”foot_note”:”If making these completely gluten-free be sure to check all your ingredients to ensure they are certified gluten-free. The almond butter I used is very \”drippy\” so I don\u2019t suggest using a firm nut butter here. If you do, you may have to add some oil to the mixture. You can also roll the balls in chopped nuts instead of coconut.”}

Spring Salad with Strawberry Lemon Basil Dressing

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{“head_note”:””,”instructions”:”

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  1. Preheat the oven to 300F. Toast the almonds for about 7-8 minutes and then remove and add the coconut. Toast another 2-4 minutes, or until lightly golden, watching closely so the coconut doesn\u2019t burn.<\/li>\r\n\t
  2. In a food processor, add the strawberries, basil, lemon juice, and oil. Process until smooth. Add in the salt, pepper, and maple syrup to taste and process again.<\/li>\r\n\t
  3. Assemble the salad as desired. Leftover dressing should keep for at least a few days in a sealed container.<\/li>\r\n<\/ol>“,”foot_note”:””}

Kitchen Sink Nut Butter

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{“head_note”:”My goal was to pack as many healthy ingredients in as possible. I ended up adding walnuts, almonds, pecans, flax, chia, hemp, pure maple syrup, fine grain sea salt, pure vanilla extract, and a touch of coconut oil for an ultra silky feel. You can\u2019t tell by the photo how many amazing ingredients are lurking inside, but it\u2019s packing a nutritional powerhouse. Feel free to play around with the seeds and nuts depending on what you have in your own kitchen.”,”instructions”:”

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  1. Preheat oven to 300F. Line a baking sheet with parchment or a non-stick mat. In a large bowl, mix together the nuts, seeds, and maple syrup. Spread out mixture onto baking sheet and bake for about 14-15 minutes minutes or until lightly golden, stirring once half way through. Watch closely after 10 minutes.<\/li>\r\n\t
  2. Remove from oven and allow the mixture to cool for a few minutes before placing into a food processor. Process for about 10 minutes, stopping to scrape the bowl every 30-60 seconds as needed. The mixture will be very drippy and smooth when it\u2019s ready. It may seem like it will never come together, but don\u2019t lose hope. Add in the vanilla, salt, and coconut oil and process until combined and smooth.<\/li>\r\n\t
  3. If you\u2019d like crunchy almond butter, stir or pulse in chopped nuts.<\/li>\r\n<\/ol>“,”foot_note”:”Store in a sealed container in the fridge. Will keep for at least 1 month.”}

20 Minute Vegan Dinner for Two

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{“head_note”:””,”instructions”:”

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  1. Rinse and drain the quinoa in a fine mesh strainer. Add into pot with water and stir. Bring to a boil, uncovered, and then reduce heat to low and cover. Simmer on low for about 15 minutes or until the water is absorbed and quinoa is fluffy. Set aside (you can leave the lid on until ready to serve). Stir in a pat of Earth Balance and season with Herbamare or salt and pepper.<\/li>\r\n\t
  2. In a large skillet, over medium heat, saut\u00e9 the asparagus in the olive oil and lemon juice and season generously with Herbamare and pepper. Add a minced garlic clove if preferred. Cook for about 10 minutes, tossing frequently, until tender and slightly browned. Reduce heat and stir in the breadcrumbs, nutritional yeast, and zest. Drain and rinse a can of chickpeas and stir into the asparagus mixture then saut\u00e9 until heated through.<\/li>\r\n<\/ol>“,”foot_note”:””}

Mess Free Banana Split Bites

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{“head_note”:”At just 40 calories per bite, these banana splits are a healthy snack or dessert perfect for the warmer spring and summer months.”,”instructions”:”

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  1. Place 20 mini cupcake liners on a small baking sheet. Slice bananas and place 1 piece into each. Do the same for the strawberries.<\/li>\r\n\t
  2. In a small pot on the stovetop or in a microwave, melt the chocolate and coconut oil on low. Remove from heat and stir well to melt the remaining chunks.<\/li>\r\n\t
  3. Make a workstation with the bites, melted chocolate, coconut, walnuts, and optional nut butter. Spoon on 1\/2 teaspoon of melted chocolate onto a bite and gently spread out. Drizzle on nut butter (optional). Quickly sprinkle with coconut and walnuts. Repeat for the remaining 19 bites.<\/li>\r\n\t
  4. Freeze for a minimum of 15 minutes. If they are in the freezer for a long time and freeze solid, let them sit on the counter for about 15 minutes to soften up a bit. I put mine in a Tupperware container for storage.<\/li>\r\n<\/ol>“,”foot_note”:””}

Mini Peanut Butter Cups in a Jar

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{“head_note”:””,”instructions”:”

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  1. If making homemade powdered sugar, add 1\/2 cup of Sucanat (or brown sugar) into a high-speed blender and blend until a powder forms. Set aside, but leave the lid on as it needs to settle.<\/li>\r\n \t
  2. In a food processor, process the crust ingredients until crumbs are a bit damp. Add 2 tablespoons of the crust into each jar. Spread out evenly and flatten with fingers.<\/li>\r\n \t
  3. Quickly wipe out the processor bowl. Now add the filling ingredients and process until silky smooth, scraping down the sides as necessary.<\/li>\r\n \t
  4. Add 3 tablespoons of filling into each jar and spread gently with a spoon. Place jars into freezer, uncovered, for about 30 minutes to firm up a bit.<\/li>\r\n \t
  5. Remove jars from freezer and melt the chocolate on the stove-top or microwave. Spoon 1 teaspoon of melted chocolate on top of the filling. Quickly, twist the jar around to coat all sides. Repeat for the rest. chill in the fridge or freezer to firm up the chocolate or just dig in as is!<\/li>\r\n<\/ol>“,”foot_note”:”You can also try using my\u00a0homemade PB graham crackers<\/a>\u00a0instead of buying from the store.”}

Lightened Up Spring Stuffing

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{“head_note”:”A lightened up stuffing that you can feel good about this spring. Many stuffing recipes tend to call for 2 cups or more broth, but I didn\u2019t want this one too heavy and saturated so I just used one cup. Also, feel free to use frozen peas and edamame like I did. Just be sure to thaw overnight in the fridge and rinse and drain prior to use. I also suggest using a crusty seed & fruit bread from your local grocery or bakery. This type of bread will hold up much better in the recipe, as well as provide a light sweet flavour from the cranberries and raisins.”,”instructions”:”

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  1. Roughly chop (or tear) bread into 1 inch chunks. Place the bread onto a baking sheet and in the (turned-off) oven overnight or for about 10-12 hours. This lets the bread firm up and get a bit hard so it retains its shape in the stuffing. If using frozen peas and edamame, place in fridge overnight to thaw. Rinse and drain before use.<\/li>\r\n\t
  2. The next day, preheat oven to 400F and grease a 2.3 L\/2.5 qt. casserole dish. Heat a large skillet or wok with 1 tbsp oil over medium heat. Add in the garlic, carrots, and asparagus and saut\u00e9 until just tender, about 8 minutes or so. Season well.<\/li>\r\n\t
  3. Now, add in the (drained) peas, edamame, fresh lemon juice, and green onions and saut\u00e9 until heated through, about 5 minutes. Stir in the herbs and season again with Herbamare & pepper to taste. Remove from heat.<\/li>\r\n\t
  4. Gently, stir in the cup of broth, being careful not to overmix the bread. Transfer to prepared dish, cover, and bake for 28-30 minutes. Carefully remove lid and allow to cool for 5 mins or so before serving.<\/li>\r\n<\/ol>“,”foot_note”:””}