Quinoa Taco Bites

Prep time: 10 Minutes – Cook time: 40 Minutes – Total time: 50 Minutes
Yield: Makes 24 Taco Bites

Ingredients:

• 2 Cups Cooked Quinoa
• 1/4 Cup Egg Whites
• 1 Cup Chopped Cauliflower (You can also use zucchini, carrots or any other shredded vegetable)
• 1/2 Cup Drained 1% Cottage Cheese (or Dry Curd)
• 1/8 Cup Chopped Onion
• 1/4 Tsp Garlic Salt
• 1 Tsp Taco Spice
• 1/2 Cup Daiya Vegan Cheese (or you can use Hard Cheddar Cheese or Parmesan Cheese)
• 1 Tbsp Frank’s Red Hot Sauce
• 1/8 Cup Salsa
• 1 Small Firm Avocado (Diced)

Directions:

1. Pre-heat oven to 350 F. Spray mini muffin tin with a healthy, non-stick cooking spray.
2. Place egg whites, cauliflower, cottage cheese, onion, taco spice and hot sauce into your food processor and blend until smooth.
3. Remove and place in a bowl. Add in the avocado, salsa, cheese and quinoa.
4. Mix ingredients gently and completely.
5. Scoop ingredients into your mini muffin tin and pat down evenly.
6. Place in the oven for 40-45 minutes (until bites are golden brown).
7. Remove from oven and let set in the muffin tin before removing for 10 minutes.
8. To remove – gently take a butter knife around the edges of your bites to release them from your tin.
9. Serve and enjoy!

Gluten Free Lemon Blueberry Biscotti

Prep time: 5 Minutes – Cook time: 60 Minutes – Total time: 65 Minutes
Yield: Makes 1 Loaf

Ingredients:

• 1/2 Cup Coconut Flour
• 2 Eggs
• 2 Egg Whites
• 1/4 Cup Agave (Honey, Maple Syrup or Stevia)
• Dash of Salt
• 1/2 Tsp Baking Soda
• 2 Tbsp Coconut Oil
• 1 Tbsp Vanilla Extract
• 1 Tbsp Lemon Juice
• 1 Tbsp Lemon Zest
• 2 Tbsp Unsweetened Almond Milk
• 1 Cup Blueberries

Directions:

1. Pre-heat oven to 350 F.
2. Place all ingredients, excluding the blueberries, into your food processor and blend until smooth.
3. Fold in the blueberries by hand.
4. Spray a loaf pan with a healthy, non-stick cooking spray.
5. Place in the oven for 40-45 minutes (until a toothpick placed in the center comes out clean).
6. Remove from oven and let loaf cool for 5-10 minutes.
7. Gently remove loaf from pan and place on a cooling rack.
8. Let loaf cool completely before cutting into slices.
9. Place slices on a baking sheet covered with parchment paper.
10. Bake at 350 F for 20-30 minutes flipping at the half-way mark.
11. Remove from oven and place biscotti on a cooling rack.
12. Serve and enjoy!

The Best Almond Flour Blueberry Muffins

Prep time: 5 Minutes – Cook time: 25 Minutes – Total time: 30 Minutes
Yield: Makes 12 Regular Muffins or 24 Mini Muffins

Ingredients:

• 2 Cups Almond Flour
• 2 Eggs
• 2 Egg Whites
• 1/4 Cup Agave (Honey, Maple Syrup or Stevia)
• 1/2 Tsp Baking Soda
• 1 Tbsp Apple Cider Vinegar
• Dash of Salt
• 1 Tsp Vanilla Extract
• 2 Tbsp Coconut Oil (or Other Healthy Oil)
• 1 Cup Blueberries

Directions:

1. Pre-heat oven to 350 F.
2. Place all ingredients excluding blueberries into your food processor and blend until smooth.
3. Once completely mixed fold in blueberries.
4. Spray muffin tin or mini muffin tin with a healthy, non-stick cooking spray.
5. Evenly scoop batter into muffin tin.
6. Bake for 25 minutes.
7. Remove from oven and place on cooling rack.
8. Enjoy!

Goddess Greens Chocolate Fudgsicles

Prep time: 5 Minutes
Yield: Makes 8 Fudgsicles

Ingredients:

• 4 Avocados (Pitted and Peeled)
• 1/4 Cup Pumpkin Puree
• 1/3 Cup Natural Nut Butter
• 1/2 Cup Cocoa Powder
• 1/2 Cup Spinach
• 1-2 Tsp Instant Coffee (Optional)
• 1 Banana
• 1 Tsp Vanilla Extract
• Dash of Salt
• 6 Packets of Stevia
• 3 Tbsp Agave (or Maple Syrup/Honey)

Directions:

1. Place all ingredients into your food processor and blend until smooth.
2. Scoop mixture with a spoon into popsicle molds.
3. Place in the freezer for 5 hours – overnight.
4. *Tip – If you want to have the peanut, chocolate chip or coconut tip as featured in the photo simply place those ingredients into the popsicle molds first and then layer your mixture on top of them before you place into the freezer.

Vegan Gluten Free Apple Crisp

Prep time: 10 Minutes – Cook time: 30 Minutes – Total time: 40 Minutes
Yield: Makes 3 Servings

Ingredients:

• 3 Large Apples (Peeled and Sliced)
• 1 Tbsp Lemon Juice
• 1 Heaping Tsp Ground Cinnamon
• 1/4 Tsp Ground Nutmeg
• 4 Tbsp Agave (You can use Honey, Maple Syrup or Stevia to taste)
• 1/3 Cup Almond Flour
• 1/2 Cup Gluten Free Rolled Oats
• 1/2 Tsp Baking Soda
• 1/2 Tsp Baking Powder
• 1 Pinch Salt
• 2 Tbsp Coconut Oil (or Olive Oil)

Directions:

1. Pre-heat oven to 350 F.
2. In a bowl toss sliced apples, cinnamon, nutmeg and 1 tbsp of agave.
3. Lightly oil an 8 x 8 glass baking dish.
4. Add apple mixture and bake for 10 minutes.
5. While apples are baking mix the rest of the ingredients in a bowl.
6. If you are using the coconut oil just break it up and mix it in as well as you can.
7. After baking the apples for 10 minutes remove them from the oven. Sprinkle and spread the topping mixture over the apples.
8. Place back in the oven and bake for 20-25 minutes.
9. You will know the Apple Crisp is done when it is golden brown.
10. Place in a bowl, top with our Coconut Cream Ice Cream and serve immediately!

Black Bean Brownies with Peanut Butter Swirl

Prep time: 10 Minutes – Cook time: 30 Minutes – Total time: 40 Minutes
Yield: Makes 12-16 Brownies

Black Bean Brownie Ingredients:

• 1 Can Black Beans (540 mL)
• 1 Egg
• 1/4 Cup Eggwhites (or 3 Eggs in total)
• 1/3 Cup Pumpkin Puree (or unsweetened apple sauce)
• 1/2 Cup Natural Cocoa Powder
• 1/4 Tsp Sea Salt
• 2 Tsp Vanilla Extract
• 1/4 Cup All Natural Pure Coconut Sap Sugar (or 1/4 Cup Agave, Honey or Maple Syrup)
• 2 Tbsp Maple Syrup
• 1 1/2 Tsp Instant Coffee
• 1 Tsp Baking Powder
• 1/4 Cup Dark Chocolate Chips (more if you wish)

Peanut Butter Swirl Ingredients:

• 1/3 Cup Peanut Butter
• 1 Tbsp Agave (Maple Syrup, Stevia or Honey)
• Pinch of Salt
• Dash of Vanilla Extract

Directions:

1. Pre-heat your oven to 350 F.
2. Place all black bean brownie ingredients into your food processor and blend until smooth.
3. Spray an 8×8 baking dish with a healthy, non-stick cooking spray.
4. Evenly spread batter into baking dish.
5. On your stove-top melt peanut butter swirl ingredients and mix.
6. Dollop peanut butter swirl mixture with a spoon spaced out about an inch from each other onto the brownie batter.
7. Pull a knife back and forth through the batter creating your swirls.
8. Place in the oven and bake for 30-40 minutes.
9. *Ovens vary so your discretion is needed. You will know your brownies are baked when the top becomes firm and the brownies pull away from the sides of the dish.
10. Sticking a tooth pick in the middle and pulling it out clean will ensure your brownies are baked fully.
11. Remove from oven when baked and let set in the baking dish for about 10 minutes.
12. Gently cut brownies, serve and enjoy!
13. To store brownies it is best to first let them cool completely and then store them in a sealed tight container in the refrigerator.