raisin spice zucchini muffins ~vegan, gluten free~

I’m so excited to bring you these Raisin Spice Zucchini Muffins!!!  Gluten free, vegan and so simple to make!

Raisin Spice Zucchini Muffins, made with chickpea flour!  Gluten free, vegan and so simple to make!

I have a confession… I hate zucchini.  There, I said it.  That’s a difficult statement for me to admit to being a registered dietitian, but it feels so good to get it off my chest!   I sound like a toddler, but unless it is buried in a baked good or camouflaged in a sauce, zucchini is not my friend.  There aren’t many vegetables I don’t like, but zucchini and okra are on the list.  Maybe it’s the consistency, slimy and mushy…who knows, but I will eat zucchini every day if it came delivered in these moist and fluffy muffins!

This is one of the first times I have used chickpea flour in a muffin recipe and I was pleasantly surprised!  Many times gluten free and vegan muffins require a lot of ingredients including multiple types of flour and xanthan gum.  These don’t!  The only flour you need is chickpea flour!  Flax seed meal is used in place of eggs and the banana, zucchini and olive oil create a fluffy, cake-like quality.  You could even top with frosting for a healthier special occasion treat!

Raisin Spice Zucchini Muffins, made with chickpea flour!  Gluten free, vegan and so simple to make!

raisin spice zucchini muffins ~vegan, gluten free~
 
Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 12
Ingredients
  • Flax Egg:
  • 3 tablespoons flax seed meal
  • ½ cup warm water
  • Dry Ingredients:
  • 2 cups chickpea flour
  • ½ teaspoon nutmeg
  • ¼ teaspoon cloves
  • 2 teaspoons cinnamon
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ⅓ cup organic cane sugar
  • ¼ teaspoon salt
  • Wet Ingredients:
  • 1.5 cups grated zucchini (squeeze out excess water)
  • 1 ripe banana, mashed
  • ½ tablespoon pure vanilla extract
  • ⅓ cup olive oil
  • 3 tablespoons maple syrup
  • Add Ins:
  • ⅓ cup raisins
Instructions
  1. Preheat oven to 350 degrees. Coat a muffin tin with paper cups or baking spray, set aside.
  2. In a small bowl, mix together flax seed meal and warm water. Set aside for 10 minutes until a gel is formed.
  3. In a large bowl, mix together the dry ingredients. In a separate bowl, mix together the wet ingredients. Stir the flax eggs into the wet ingredients then combine the wet ingredients with the dry ingredients. Fold in the raisins and pour into the muffin tin filling each cup ¾ full.
  4. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let cool, top with a little vegan butter spread and enjoy!
Nutrition Information
Serving size: 1 Calories: 171 Fat: 7 Carbohydrates: 24 Fiber: 3 Protein: 4

crockpot quinoa lentil tacos ~vegan, gluten free~

Tis the season to break out the crock pot, especially for these quinoa lentil tacos!!!

Crockpot Quinoa Lentil Tacos ~ Break out the crockpot for simple and healthy weeknight meals!

Although I am not ready to say goodbye to the summer, I am ready to get back into a routine again!  So long summertime stress!  Bedtimes are returning to a reasonable hour again, the laundry is getting done (kind of) and more meals are spent at home!  But, let’s face it…the fall can be a monster in its own right with busy school and work schedules!

Crockpot Quinoa Lentil Tacos ~ Break out the crockpot for simple and healthy weeknight meals!

Here is a recipe that will be ready and waiting for you when you walk in the door after a long day!  The quinoa and lentil taco filling is made in the crockpot!  Just whip out the tortillas and toppings and you have a meal ready in minutes!

Crockpot Quinoa Lentil Tacos ~ Break out the crockpot for simple and healthy weeknight meals!

crockpot quinoa lentil tacos ~vegan, gluten free~
 
Author:
Recipe type: Main
Cuisine: Vegan
Serves: 6
Ingredients
  • 1 sweet potato, peeled and chopped
  • ½ cup dry lentils
  • ½ cup dry quinoa
  • 2½ cups vegetable broth
  • 2 cloves garlic, minced
  • 1 tablespoon Bragg's Amino Acids or Tamari
  • 1 teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon cumin
  • For Tacos:
  • Tortillas of your choice (gluten free, corn or whole wheat)
  • Shredded lettuce
  • Avocado
  • Sour Cream and/or Cheese (vegan or non-vegan)
  • Salsa
  • Hot Sauce
  • Fresh Cilantro
Instructions
  1. Add all ingredients to a crockpot and cook on low for 7-9 hours.
  2. Assemble tacos as desired and enjoy!

The combination of smoked paprika and Bragg’s Amino Acids creates an almost BBQ-ish flavor.  The consistency of the quinoa and lentil taco filling has a texture similar to ground beef in your standard tacos.  This recipe is adapted from Healthy Slow Cooking.  In addition to some minor changes,  I revved up the nutrition by adding sweet potato!

Crockpot Quinoa Lentil Tacos ~ Break out the crockpot for simple and healthy weeknight meals!

This was a kid-approved recipe as well!  Happy Meatless Monday :)

avocado toast with cucumber and lemon

Avocado Toast with Cucumber and Lemon….

Avocado Toast with Cucumber and Lemon ~vegan~ Just a simple, fresh and oh so ever satisfying snack!

If there were two foods that Noah couldn’t live without, it would be avocados and cucumbers, which is perfectly fine by me!  A recent article I read (one of which I can’t find now!) listed avocado as one of the top 10 foods every kid should eat and I agree 110%!  In fact, it was Noah’s first food!  I bypassed all the pediatrician recommended allergy-free cereals and gave him smashed avocados instead and he hasn’t stopped eating them since!

Avocados are loaded with monounsaturated fatty acids essential for brain and hearth health.  Additionally, avocados are jammed packed with vitamins E & C, fiber and the antioxidant glutathione.  Click here to check out why Dr. Mark Hyman calls glutathione “The Mother of All Antioxidants!”

I’m not sure I can classify this as a snack as we munch on avocado toast for breakfast, lunch and dinner!  Again, nothing ground breaking in terms of creativity…just a simple, fresh and oh so ever satisfying snack!

Avocado Toast with Cucumber and Lemon ~vegan~ Just a simple, fresh and oh so ever satisfying snack!

avocado toast with cucumber and lemon
 
Author:
Recipe type: Main
Cuisine: Vegan
Serves: 1
Ingredients
  • 2 slices of sprouted or gluten free bread, toasted
  • ½ avocado
  • ¼ cucumber, sliced
  • 2 slices of lemon
  • sea salt
Instructions
  1. Top toasted bread with avocado and cucumber slices. Spritz with fresh lemon and add sea salt to taste. Enjoy!

Happy Friday :)