Pumpkin Bread

 From:  Healthy Pumpkin Bread Recipe - Cookie and Kate

Yields:  1 loaf

⅓ cup melted coconut oil or extra-virgin olive oil*

½ cup honey or maple syrup

2 eggs

1 cup pumpkin purée (I use the full can)

¼ cup milk of choice or water

1 ½ teaspoons pumpkin spice blend (or ½ teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon allspice or cloves)

1 teaspoon baking soda (NOT baking powder; they aren’t the same!)

1 teaspoon vanilla extract

½ teaspoon salt

1 ¾ cups white whole wheat flour or regular whole wheat flour

½ cup dried cranberries

Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.

In a large bowl, beat the oil and honey together with a whisk. Add the eggs and whisk until blended. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)

Add the pumpkin purée, milk, pumpkin spice, baking soda, vanilla and salt, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.

Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.

Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if I haven’t added any mix-ins, my bread is done at 55 minutes; if I have added mix-ins, it needs closer to 60 minutes). Let the bread cool in the loaf pan for 10 minutes, then carefully transfer the bread to a cooling rack to cool for 20 minutes before slicing.

Almond Butter Chocolate Chip Zucchini Bars

 From:  Almond Butter Chocolate Chip Zucchini Bars Recipe - Pinch of Yum

Yields:  9-12 bars

2 cups rolled oats

1/4 cup + 2 tablespoons olive oil

1/4 cup almond butter

1–2 zucchini, grated and squeezed once (about 2 cups total, divided)

2 eggs

1 teaspoon baking soda

pinch of kosher salt

chocolate chips (optional, for topping)

Preheat the oven to 350 degrees. Set aside about half of the zucchini and chocolate chips to stir in later. Blend everything else together until a smooth-ish batter comes together.

Stir in chocolate chips and zucchini. Pour batter into a square baking dish (9×9 or similar). Bake for 30-40 minutes, until the top is golden brown and gently springs back when you press into it.

For clean cuts, let it cool completely. (Or for hungry bellies, just get into it right warm out of the oven.) I like to store this in the refrigerator, but you can serve warm or cold ALL DAY LONG! Snack, breakfast, dessert, all of it. ♡

Maple Cinnamon Oatmeal Breakfast Bars

 From:  Maple Cinnamon Oatmeal Breakfast Bars - Iowa Girl Eats

Yields:  9

Ingredients

2-1/2 cups certified gluten free old fashioned oats, divided

1 teaspoon cinnamon

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup milk, any kind

1/2 cup mashed banana, ~1 large banana

1/4 cup + 2 Tablespoons pure maple syrup, not pancake syrup

1/4 cup coconut oil, melted

1 egg

1 teaspoon vanilla

1/3 cup pecan halves, chopped, optional

Directions 

Preheat oven to 350 degrees then spray an 8x8" baking pan with nonstick spray and set aside.

Add 1 cup old fashioned oats to a food processor or high-powered blender then process until oats have turned into flour. Set aside. Alternatively, you could use a scant cup store-bought oat flour.

Add milk, mashed banana, maple syrup, coconut oil, egg, and vanilla to a large bowl then whisk to combine. It's ok if your coconut oil slightly clumps up - it will melt in the oven. Add remaining 1-1/2 cups oats, oat flour, cinnamon, baking powder, and salt then stir to combine. Fold in chopped pecans then pour batter into prepared baking pan.

Bake for 35-40 minutes, or until the edges are golden brown and the center has set. Check on the bars at the 25-minute mark - if the edges are browning too quickly, place a piece of foil on top of the baking pan. Cool before slicing into bars then store in the refrigerator or individually wrap bars in saran wrap and freeze.

White Bean Coffeecake

 From:  White Bean Coffeecake – Indigikitchen

For crumble topping

3 cups walnuts

1/4 cup maple sugar

2 Tbsp coconut oil

For cake

2 cups cooked white beans canned beans work well

1/3 cup maple syrup

1 1/2 tsp vanilla extract

1/4 cup sunflower oil or avocado oil

6 eggs

1/2 cup coconut flour

1/2 tsp salt

3/4 tsp baking soda

1 1/2 tsp baking powder

Preheat oven to 325° F

Combine walnuts, coconut oil, and maple sugar in blender and pulse until crumbly. Set aside.

In same blender, combine beans, maple syrup, vanilla, oil, and eggs. Blend until smooth.

Add coconut flour, salt, baking soda, and baking powder and blend again.

Grease 9x13 inch pan with sunflower oil. Pour in cake mixture. 

Distribute crumble topping evenly on top of batter and swirl gently through the batter with a fork.

Bake for 45 minutes or until toothpick inserted comes out clean. 

Vegetarian Breakfast Casserole

 From:  Vegetarian Breakfast Casserole {Perfect for a Crowd!} – WellPlated.com

Yields:  10

Ingredients

  

1x

2x

3x

2 medium sweet potatoes peeled and diced

8 ounces whole cremini baby bella mushrooms quartered (do not use sliced mushrooms or they may overcook when roasting)

1 small head broccoli cut into florets

1 red bell pepper diced

1 red or yellow onion cut into ½-inch dice

1 teaspoon kosher salt

½ teaspoon ground black pepper

3 tablespoons extra virgin olive oil

12 large eggs

½ cup milk

1 garlic clove minced

1 ½ teaspoons Italian seasoning or dried herbs of choice

4 ounces part-skim ricotta cheese

Chopped fresh basil thyme, or parsley (optional)

Instructions:

Position racks in the upper and lower thirds your oven and preheat the oven to 400 degrees F. Lightly coat 2 large baking sheets with nonstick spray. Lightly mist a 9×13-inch casserole dish with nonstick spray and set aside.

Place the vegetables in a large bowl and drizzle with the olive oil. Sprinkle with salt and pepper, then toss to coat. Divide the vegetables evenly between the two sheets and spread them into a single layer. Roast the vegetables until tender, about 20 minutes, tossing the vegetables on the pan so they cook evenly and switching the pans’ positions on the upper and lower racks once halfway through. Transfer half of the roasted vegetables to the prepared casserole dish and spread into an even layer. Reduce the oven temperature to 350 degrees F.

Meanwhile, in a large mixing bowl, beat the eggs together with the milk, garlic, and Italian seasoning until evenly blended. Gently pour it into the casserole dish. Scatter the remaining vegetables evenly over the top, then dollop the ricotta over the top in small spoonfuls (I like to add about 20 to 24 spoonfuls; you want to each slice to have a few dollops, but have them be large enough so that you can actually taste them).

Bake the casserole for 35 to 40 minutes, until the casserole is golden on top and the center no longer jiggles when you shake the pan. Remove from the oven and sprinkle with fresh herbs. Serve warm.

Banana Bars

Makes: 1 9x13 pan 

• 6 medium to large bananas. 
• 4 tablespoons unsweetened almond milk or milk of choice
• 2 flax eggs prepared (2 Tablespoons ground flax seed + 3 tablespoons water)
• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 cup dark chocolate chips 
• 1/2 cup walnut halves
• 6 Tablespoons unsweetened applesauce (only if needed)

• Directions
• 1.  Preheat oven to 350.  Spray 9x13 pan with olive oil.
• 2.  In a food processor, add bananas one at a time with it running.  You are pureeing these to a thick liquid.
• 3.  Add the flax eggs and almond milk to the bananas.
• 4.  In a a bowl, add the flour, baking soda, cinnamon, nutmeg and mix.
• 5.  Add liquid to the dry ingredients.  If it seems too thick and dry, add up to 6 tablespoons applesauce.
• 6.  Mix in the walnuts and chocolate chips.
• 7.  Pour into the pan.
• 8.  Bake 20 minutes or until fork comes out clean when inserted in the center.
• 1.  Place a rack in the center of your oven and preheat the oven to 350 degrees F. Line an 8×8 inch baking pan with parchment paper so that the parchment overhangs two opposite sides like handles. Lightly coat with nonstick spray and set aside.

Healthy Banana Bread

 From: https://cookieandkate.com/healthy-banana-bread-recipe/#tasty-recipes-23985-jump-target

Servings:  1 loaf

INGREDIENTS

• ⅓ cup melted coconut oil 
• 2 flax eggs (2 Tbsp ground flaxseed and 6 Tbsp water mixed together.  Let sit 5 min)
• 1 cup mashed ripe bananas (about 2 ½ medium or 2 large bananas)
• 8 madjool dates, double for smaller varieties.  (optional)
• ¼ cup milk of choice or water
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon, plus more to swirl on top
• 1 1/2 cups  white whole wheat flour or regular whole wheat flour**
• Chopped walnuts to taste
• Chocolate Chips to taste

INSTRUCTIONS

1. Preheat oven to 325 degrees Fahrenheit and grease a 9×5-inch loaf pan.
2. In a food processor add your dates (if you want a sweetness to the bread, add the dates) and mix just long enough to start to break them up.  Add one banana, and blend until the dates are small pieces.  
3. Mix in the rest of the bananas, oil, flax eggs and vanilla beat well.  With the food processor running, then add milk. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
4. In a separate mixing bowl, add the baking soda, four, and cinnamon, blend. 
5. Pour the wet ingredients into the dry and mix.  Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.
6. Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
7. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for at least 10 minutes. You may need to run a butter knife around the edges to loosen the bread from the pan. Carefully transfer the loaf to a wire rack to cool before slicing.

Alanna's Pumpkin Cranberry Loaf

 From:  https://www.loveandlemons.com/alannas-pumpkin-cranberry-nut-seed-loaf/

Servings: 1 loaf

Ingredients

• 1½ cups (175 g) raw walnut halves
• 1 cup (140 g) raw pumpkin seeds (pepitas)
• 2¾ cups (250 g) GF old-fashioned rolled oats
• 1/2 cup (145g) dried cranberries
• ½ cup (90 g) flaxseeds
• ⅓ cup (30 g) psyllium husks
• ¼ cup (40 g) chia seeds
• ¾ tsp ground cinnamon
• ½ tsp freshly grated nutmeg
• 1 (15-oz) can unsweetened pumpkin puree
• 1 cup water (235 ml) water
• ¼ cup (60 ml) maple syrup
• ¼ cup (60 ml)  olive oil
• 
  
• Instructions

1. Position a rack in the center of the oven and preheat to 325°F (165°C). Spread the walnuts and pumpkin seeds on a small, rimmed baking sheet and toast until golden and fragrant, shuffling the pan occasionally, 10-15 minutes. Remove from the oven.
2. Meanwhile, in a large bowl, stir together the oats, cranberries, flaxseeds, psyllium husks, chia seeds, salt, cinnamon and nutmeg to combine. Stir in the hot walnuts and pumpkin seeds. Add the pumpkin puree, water, maple syrup and sunflower oil and stir well with a sturdy wooden spoon or your hands to make sure the "dough" is moistened throughout and evenly distributed.
3. Line a 9 by 5-inch loaf pan on all sides with parchment paper and scrape the dough into the prepared pan, packing it in and rounding it slightly on top; it won't rise in the oven. Cover tightly with a piece of plastic wrap and let sit at room temperature for 2-8 hours.
4. When ready to bake, preheat the oven to 400°F. Bake the loaf for 1 hour and 15 minutes; it will be deeply bronzed on top and feel firm to the touch. (Note: Let it cook the whole time even thought the outside will be very dark). Let cool completely, at least 2 hours.  It will keep, refrigerated airtight, for up to 2 weeks.

Fruit and Nut Yogi Bars

 From:  https://www.wholeheartedeats.com/fruit-and-nut-yogi-bars-html/

Servings:  15

3 Cups Oats (Gluten free if needed)
1 Cup Flour (whole grain or gluten free)
½ tsp. Sea Salt
1 tsp. Baking Soda
1 tsp. Cinnamon
1 tsp. Ginger
¼ tsp. Nutmeg
¼ tsp. Black Pepper
⅛ tsp. Cardamom
Pinch Cloves
⅓ Cup Unsweetened Apple Sauce
2 Tbsp. Coconut Oil, melted
1 Cup Plant Based Milk
1 tsp. Vanilla
¾ Cup Seeds or Nuts ( I used Pumpkin Seeds)
¾ Cup Dried Fruit of Choice ( I used half Raisins and half Cranberries)

Procedure:
1. Combine the oats, flour, salt, baking soda, cinnamon, ginger, nutmeg, pepper, cardamom, and cloves in one bowl.
2. In another bowl combine the apple sauce, melted coconut oil, milk and vanilla. 
3. Add the wet ingredients to the dry ingredients and mix just until combined. Add the dried fruit and seeds/nuts.
4. Scoop ¼ cup of mixture and form into a little bar shape (you can also form it into a round cookie). Bake at 175 C (350 F) for approximately 11 minutes or until the bottoms are golden. Store extra bars in the refrigerator or freezer for longer use.

Potato-Crusted Quiche

 From:  https://tasty.co/recipe/potato-crusted-quiche

Ingredients

for 5 servings

• 1 lb russet potato or sweet potato
• 3 tablespoons olive oil
• ½ teaspoon pepper, divided
• 5 eggs
• 1 cup milk
• 1 10 oz pkg frozen spinach, thawed and wrong free of water
• ½ cup shredded mozzarella cheese or 1/4 mozzarella and 1/4 feta
• 1 teaspoon garlic powder
• pinch of ground nutmeg optional

Preparation

1. Preheat the oven to 400°F (200°C).
2. Peel the potatoes, then thinly slice a knife or mandolin.
3. Add the sliced potatoes to a large bowl and drizzle with the olive oil, ¼ teaspoon of pepper toss with your hands or a spoon to coat.
4. Arrange the potato slices in a 9x13 dish overlapping the potato slices. Fill in any gaps with leftover potato slices.
5. Bake the crust for 15 minutes, or until the potatoes are just cooked and not yet brown.
6. Reduce the oven temperature to 350˚F (180˚C).
7. In a medium bowl, whisk together the eggs, milk, spinach, remaining ¼ teaspoon of pepper, garlic powder, and nutmeg if using.
8. Sprinkle cheese over potatoes.
9. Slowly pour the egg mixture over the cheese and potatoes. If the potatoes begin to lift up, stop and press them down with a spoon.
10. Bake the quiche for 30 minutes, or until the eggs are set and the potatoes are brown.
11. Slice and serve.

Zucchini Patties

From:  http://allrecipes.com/recipe/13941/zucchini-patties/?internalSource=staff%20pick&referringId=17257&referringContentType=recipe%20hub

Made 10 cakes
Ingredients:

2 cups grated zucchini, remove moisture with paper towels (I used two zucchini)
2 eggs, beaten
1/4 cup chopped onion
1/2 cup all purpose flour
1/4 - 1/2 cup grated Parmesan cheese
1/4 - 1/2 cup grated mozzarella cheese
dash of pepper
dash of oregano
2 tablespoons fresh parsley chopped fine

For salad and dressing:

2 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
dash of oregano
dash of basil
dash of thyme
2 teaspoon of olive oil
1 teaspoon honey
1 teaspoon dijon mustard
mixed baby greens
feta cheese, crumbles
Gala apple - (or apple of similar taste) thinly sliced

Cakes:

Mix everything together in a large bowl.  I use an electric skillet set at 350 degrees.  Once it is 350, spray the pan with cooking spray.  Take a 1/3 cup measuring cup and scoop out the batter.  I cooked it 2-3 minutes per side.  Before you flip the pancake, spray the uncooked side with cooking spray.

Salad and dressing:

In a container with a lid, mix all items (down to the baby greens) together.  shake well.

Assemble:

On a regular size dinner plate, place three cakes (like a stack that has fallen over).  Top with some of the baby greens.  Sprinkle a little feta cheese on the greens, and drizzle the dressing over it.  Top with two or three pieces of apple.

Crunchy Granola Wedges

From: http://www.eatingwell.com/recipes/granola_bar_wedges.html
Makes: 8 servings
Active Time: 15 minutes
Total Time: 1 hour

Ingredients

• 2 cups rolled oats
• 1 cup sunflower seeds 
• 1 cup chopped nuts
• 1/2 cup honey
• 1 cup dried cranberries
• Pinch of salt

Preparation

1. Preheat oven to 400°F.
2. Spread oats, wheat flakes and seeds (or nuts) on a baking sheet. Bake until fragrant and starting to brown, about 10 minutes.
3. Coat a 9-inch pie pan with cooking spray. Cook 1/2 cup honey in a large saucepan over medium-high heat, without stirring, until large foamy bubbles form and it starts to darken at the edges, 2 to 4 minutes. (The bubbles will start out small and increase to about 3/4 inch or larger when the honey’s done.)
4. Immediately pour the toasted oat mixture into the honey, add cranberries and salt and stir until completely coated. Quickly press the granola into the prepared pie pan using a heat-resistant spatula coated with cooking spray. Let cool for 30 minutes. Cut into wedges and transfer to a wire rack to cool completely.

Chickpea almond butter bake

I found the base recipe on Hummusapein.

1 25oz can organic Chickpeas
1 cup almond butter
1/2 - 1 cup applesauce (sugar free)
2 Tbls ground flaxseed
4 teaspoons baking powder

Directions

1. Pre-heat oven to 350.
2. Spray a 9x13 pan with cooking spray.
3. Rinse the chickpeas.
4. Put all ingredients into food processor
5. Let it process for several minutes. You want to make sure the beans are well chopped.
6. Once the mix is a similar consistency to hummus, put it into a 9x13 pan.
7. Bake 40-60 minutes. I like it cooked longer rather than shorter. I cook it until the top splits.

Crispy Kale, Brussels Sprouts, and Potato Hash

From: http://www.seriouseats.com/recipes/2013/10/crispy-kale-brussels-sprouts-potato-hash.html
Servings: 2

Ingredients

• 3/4 pound Yukon gold potatoes, cut into 3/4-inch chunks
• Kosher salt and freshly ground black pepper
• 3 tablespoons vegetable or canola oil, divided
• 12 medium brussels sprouts, finely sliced (about 1 1/2 cups)
• 2 cups chopped, tightly packed kale leaves (about 1/2 bunch)
• 1 teaspoon hot sauce such as Frank's Red Hot
• 1 small onion, finely sliced
• 2 tablespoons minced fresh parsley leaves, divided
• 2 eggs
• 1 tablespoon extra-virgin olive oil

Procedures

1. Adjust oven rack to middle position and preheat oven to 450°F. In a medium saucepan, cover potatoes with cold salted water and bring to a boil over high heat. Reduce to a simmer and cook until barely tender, about 5 minutes after coming to a boil. Drain potatoes in a colander and let drain for 2 minutes.


2. While potatoes drain, heat 2 tablespoon vegetable or canola oil in a medium non-stick or cast iron skillet over high heat until shimmering. Add potatoes, season with salt and pepper and cook, stirring and tossing occasionally, until well-browned on most sides, about 5 minutes. Add remaining vegetable or canola oil, brussels sprouts, and kale leaves and cook, folding occasionally, until kale and sprouts are starting to wilt. Add onions and continue to cook, stirring and folding occasionally, until all vegetables are softened and starting to crisp. Stir in hot sauce and half of parsley, season to taste with salt and pepper, and remove from heat.


3. Make two wells in the vegetables and drizzle each with a few drops of olive oil. Add 1 egg to each. Sprinkle with salt and pepper and drizzle with remaining olive oil. Transfer to oven and cook until eggs are barely set, about 5 minutes. Sprinkle with remaining parsley and serve immediately.