almond apple butter cups

Remember that crock pot apple butter recipe from a few weeks ago?  I blended it with almond butter to make these mega Almond Apple Butter Cups!

Apple Almond Butter Cups ~vegan, gluten free~ A seasonal twist on your standard almond butter cup!

Apple butter, almond butter and dark chocolate make a heavenly combination!  Think of it as a seasonal switch from your standard almond butter cup!  This recipe makes a little more filling than needed, but it makes an amazing breakfast!  Spread the apple almond butter on toast with a dash of cinnamon…delicious!

Apple Almond Butter Cups ~vegan, gluten free~ A seasonal twist on your standard almond butter cup!

Swap Suggestions:

~Use sunbutter, peanut butter or cashew butter in place of almond butter

~Use pumpkin butter in place of apple butter for a pumpkin spice version

~Add a dollop of vegan date salted caramel sauce

almond apple butter cups
 
Makes 6 Mega Almond Apple Butter Cups
Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 6
Ingredients
  • ½ cup almond butter
  • ½ cup apple butter (homemade or store-bought)
  • 1 bag vegan dark chocolate chips
  • pinch sea salt
Instructions
  1. Place 6 paper liners in a muffin tin and set aside.
  2. In a small bowl whisk together almond butter and apple butter.
  3. Melt chocolate in a double boiler. Spoon a small amount of melted chocolate into the bottom of each liner, ~1/4 inch thick. Give the muffin tin a gentle shake to flatten out chocolate. Place into freezer for 10 minutes or until hardened.
  4. Remove from freezer and scoop a generous tablespoon of the apple almond butter and drop into the middle of each cup. Cover with remaining chocolate. Add a small pinch of sea salt to each.
  5. Place back until freezer or refrigerator until chocolate has set.
  6. Store in the refrigerator.
You will have excess of the almond apple butter, use on toast the next day!

Apple Almond Butter Cups ~vegan, gluten free~ A seasonal twist on your standard almond butter cup!

thai peanut zoodles

Thai Peanut Zoodles, all the flavor of pad thai without all the carbs!

Thai Peanut Zoodles, all the flavor without all the carbs!

This past weekend my mom and I wanted Thai food so badly, but trying to get anywhere on Cape Cod during Labor Day weekend is impossible!  Instead, we went to our local veggie stand in town and created a much healthier version of pad thai!

Noah loved making the zoodles while I whisked together the sauce.  The cooking time was minimal and before you know it we had a delicious meal in front of us!  My mom added shrimp to hers and Noah had plain zoodles mixed with whole wheat pasta, avocado and sea salt.  We were all pleased :)

Thai Peanut Zoodles, all the flavor without all the carbs!

thai peanut zoodles
 
Prep time
Cook time
Total time
 
Makes 4 servings Thai Peanut Zoodles, all the flavor without all the carbs!
Author:
Recipe type: Main
Cuisine: Vegan
Serves: 4
Ingredients
  • 1 tablespoon coconut oil
  • 4 small zucchinis spiralized
  • 1 carrot, spiralized
  • ½ red bell pepper cut into match sticks
  • ¼ cup fresh cilantro
  • 3 scallions, chopped
  • ¼ cup peanuts, chopped
  • 4 lime slices
For the Peanut Sauce:
  • 1 garlic clove, minced
  • ¼ cup smooth all-natural peanut butter
  • 2 tablespoons fresh lime juice
  • 3 tablespoons Bragg's Amino Acids (or soy sauce or tamari)
  • 2 tablespoons toasted sesame seed oil
  • ½ teaspoon ground ginger
  • ⅛-1/4 teaspoon crushed red pepper flakes
  • water for thinning as needed (1-2 tbs.)
Instructions
  1. Whisk together all ingredients of the peanut sauce and set aside.
  2. Add coconut oil to a large skillet or wok over medium high heat. Add zucchini, carrot, peppers and sauté for a 1-2 minutes, until zucchini is tender crisp, but not mushy!
  3. Remove from heat and stir in sauce.
  4. Top with cilantro, scallions and peanuts.
  5. Serve with a slice of lime and enjoy!
Nutrition Information
Serving size: 1 Calories: 251 Fat: 22 Carbohydrates: 9 Sugar: 4 Fiber: 2 Protein: 7

Thai Peanut Sauce adapted from Cookie & Kate

Thai Peanut Zoodles, all the flavor without all the carbs!

southwestern chickpea avocado smash up

Southwestern Chickpea Avocado Smash Up, a balanced, one-handed meal for moms on the move!

Southwestern Avocado Chickpea Smash Up ~vegan~

Between bouncing out baby burps and tending to a 3 year old, I’ve had to keep meal time prep simple!  We’ve been making a lot of wraps for a few reasons:  1.  You can eat them with only one hand  2.  Easy to throw together during the few moments of free time :)

Chickpeas are an excellent source of protein and avocado provides healthy fat making for a nutritious meal without a lot of fuss!  You can even eat this “smash up” with rice crackers or on top of a salad for a gluten free option. I added a little cayenne pepper for a southwestern flare, but you can keep it simple with just sea salt and pepper.

Southwestern Avocado Chickpea Smash Up ~vegan~

Southwestern Chickpea Avocado Smash Up
 
Prep time
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Southwestern Chickpea Avocado Smash Up, A balanced meal for moms on the move! Makes 4 wraps
Author:
Recipe type: Main
Cuisine: Vegan
Serves: 4
Ingredients
  • 1 can chickpeas, rinsed and drained
  • 2 avocados
  • 1 lime, juiced
  • 1 cup corn (canned or frozen)
  • 2 tablespoons red onion, minced
  • 2 tablespoons cilantro, chopped
  • sea salt and pepper to taste
  • pinch cayenne pepper
  • sprouts, lettuce or spinach leaves
  • whole wheat wraps
Instructions
  1. Add chickpeas and avocados to a medium bowl. Mash using a potato masher or the back of a fork. Add lime juice, corn, red onion, cilantro, salt, pepper and cayenne pepper, stir to combine. Taste and adjust flavor as needed.
  2. Scoop onto a whole wheat tortilla and top with fresh sprouts, lettuce, spinach leaves or all three!
  3. Enjoy!

 Southwestern Avocado Chickpea Smash Up ~vegan~

Other Smash Up Options:

Mashed Chickpea Salad from The Glowing Fridge

Greek Chickpea Salad Sandwiches from She Likes Food

Chickpea of the Sea from Begin Within Nutrition

Southwestern Avocado Chickpea Smash Up ~vegan~