Vegan Italian "Meatball" Zoodles

  These Italian meatball zoodles are amaze-balls! Get it?! Seriously though these Italian "meatballs" are packed with Italian flavor and pair perfectly with these Italian Zoodles! These vegan "meatballs" are made out of pinto beans. This recipe is in two parts. One for the "meatballs" and the other for the zoodles to make it a little easier to read. The "meatballs" are great for food-prep! Once my garden zucchini is ready to harvest I know I will be making this dish all summer! 

Vegan Italian "Meatballs"

Servings: Makes 22 balls

Ingredients: 

2 cups crockpot pinto beans

1/3 cup water

1 Tbs. bobsredmill organic coconut flour

1/4 cup Italian breadcrumbs
salt and pepper to taste 

Directions:

1. Preheat oven to 450 degrees farenheight. Combine the pinto beans, water, coconut flour, and breadcrumbs in a high powered blender (blendtec) or food processor until smooth. 

2. Roll and make 22 balls using a tablespoon. 

3. Bake the meatballs on a lined cookie sheet for 10 min. Then turn over the balls and cook for
another 10 min.

Notes:
Recipe source: ahappyharvest

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Vegan Italian "Meatball" Zoodles

Servings: 1

Ingredients:

Zoodles:

1/2 zucchini, spiralized 

2 grape tomatoes, sliced

2 canned artichoke hearts, sliced 

5 olives, sliced 

1 mushroom, sliced 

2 cucumber slices

5 Italian meatballs 

Dressing:

1 tsp. olive oil

1 1/2 tsp. lemon juice

1 tsp. red wine vinegar

pinch oregano, parsley, basil, and pepper

nip red pepper flakes

Directions:

1. Mix the dressing ingredients in a cup. 

2. Mix the dressing with the zoodles and top with tomatoes, artichoke, olives, mushroom, cucumber, and "meatballs". Top with fresh cracked pepper and nutritional yeast if desired. Enjoy! 

Notes:

Recipe source: ahappyharvest 

Coconut Flour Pancakes

   Happy 4th of July! I'm grateful to live in a town where people are Christians and in the military that show their appreciation for the U.S.A! Thanks to all those who serve our country past and present! Let freedom ring! 

   I made some delicious coconut flour pancakes to celebrate this special day! The secret to these coconut flour pancakes is the vegan egg! I've tried making coconut flour pancakes with flax eggs but, they never hold their shape. Not only is the vegan egg good for pancakes but, scrambled eggs, omelettes, quiche, and other baking are great too! I think I'm going to have to buy this product more often!

Coconut Flour Pancakes

Servings: 1

Ingredients:

Pancakes:

1 vegan egg (2 Tbs. egg powder + 1/2 cup cold water)

3 Tbs. bobsredmill organic coconut flour

2 packets stevia or 1 Tbs. coconut sugar

Pinch baking powder

1 Tbs. applesauce 

1/2 cup + 2 Tbs. dairy-free milk or water

1/3 tsp. vanilla extract

Sides: (optional) 

2 Tbs. peanut butter ( I used PB2) 

1 Tbs. applesauce 

pinch of cinnamon

3 strawberries, sliced 

1/8 cup blueberries 

Directions: 

1. In a food processor combine the vegan egg powder with 1/2 cup water. 

2. Then combine all the rest of the pancake ingredients.

3. Spray a skillet with nonstick cooking spray on medium-low heat. Make 4 pancakes using an 

1/8 cup. Cook until golden. 

4. Combine the peanut butter, applesauce, and cinnamon to make a sauce. 

5. Serve the pancakes with strawberries, blueberries, and sauce. Enjoy! 

Notes:

Recipe source: ahappyharvest

Spinach Artichoke Hummus Bites

  My name is Renee and I'm obsessed with hummus! I've always had a thing for creamy food which is why I now have five different hummus recipes! I'm not complaing though. It's delicious, healthy, full of protein, and creamy goodness!

  If you love spinach artichoke dip then you're going to love this recipe! Spinach and artichokes meet your new BFF garbanzo beans! This spinach artichoke hummus is amazing! Nothing like hot, creamy, garlicky goodness! Make these delicious bites for your 4th of July celebration or summer party! Just a little note you will only be using half of the hummus recipe for these bites. Save the rest for dipping with your favorite vegetables or pita chips! Hope you have a great holiday weekend! 

Spinach Artichoke Hummus Bites

Servings: 9

Ingredients:

Hummus: 

3 cups spinach

3 cloves garlic, minced

1 can (14oz) trader joes artichoke hearts, rinsed and drained

2 cans (15oz) garbanzo beans, rinsed and drained

2 Tbs. simple truth tahini

2 Tbs. lemon juice

2 Tbs. water

1 1/2 tsp cumin

Bites:

1 zucchini, sliced thinly lengthwise 

9 mushrooms, remove the stems 

1/2 Tbs. hummus

Directions:

1. Spray nonstick cooking spray on a medium skillet. Cook the spinach, garlic, and artichokes until spinach has wilted. 

2. Blend the spinach artichoke mixture with the rest of the hummus ingredients in a high powered blender* (blendtec) using the whole juice button. (This makes the hummus really creamy!) 

3. Top 1/2 Tbs. hummus on each zucchini slice and roll. Stuff 1/2 tbs. hummus where you removed the stems. 

4. Put the bites on a large microwave safe dish. Turn the microwave table off and cook for 3 min. or until bites are warm! Sprinkle with salt and pepper if desired. Enjoy! 

Notes:

* Use a food processor if you don't have a high powered blender and pulse until hummus are smooth and creamy! 

Recipe source: ahappyharvest

Mediterranean Pixie Plate

   Last Friday was #nationaleatyourveggiesday! I made this pixie plate full of my favorite Mediterranean veggies, my crockpot pinto beans, and a super delicious lemon hummus dressing to celebrate!!! I think my favorite thing on this plate is the sun-dried tomato cauliflower rice. It's perfectly favored with the best seasoning ever and ready in no time at all! Especially since this entire dish was made in the microwave!

Mediterranean Pixie Plate

Servings: 1

Ingredients:

Veggies & Beans:

1/2 zucchini, sliced

1 mushroom, sliced 

5 brussels sprouts, sliced in half

1/2 cup spinach

1 mini cucumber 

1/4 cup crockpot pinto beans

Sun-dried Tomato Cauliflower Rice:

1 cup frozen cauliflower (pulse cauliflower in a food processor to make "rice") 

1/4 tsp. coriander

1/4 tsp. curry powder

1/4 tsp. trader joes 21 seasoning salute

pinch of pepper

1 Tbs. water

2 sun-dried tomatoes, chopped

Dressing:

1 1/2 Tbs. sabra classic hummus

1/2 lemon, juiced

1/2 Tbs. water

1/2 tsp. trader joes 21 seasoning salute

Directions:

1. On a large plate microwave the chopped zucchini, mushroom, and brussels sprouts for 1 min.

2. In a microwave safe bowl combine all the cauliflower rice ingredients except for the sun-dried tomatoes. Microwave for 2 min. Top with sun-dried tomatoes. 

3. Place the sundried tomato cauliflower rice, spinach, and pinto beans on the plate.

4. Combine the dressing ingredients and drizzle over plate.

Notes:

Recipe source: ahappyharvest

Asian Pineapple Cauliflower Rice

   I usually like to have brown rice when I have rice but, I recently discovered a new way to have rice...Cauliflower rice! It's so easy to and takes far less time to cook then brown rice! Did you know that cauliflower has more Vitamin C then an orange? Yep! In fact this entire cauliflower rice dish is filled with Vitamin C from the cauliflower, red pepper, peas, and pineapple. I love sweet and savory dishes! This dish is just that with a sweet asian pineapple sauce and all this veggie goodness! 

Asian Pineapple Cauliflower Rice

Servings: 2-4 (2 main or 4 side dishes)

Ingredients:

Rice:

1 head cauliflower

1/2 cup peas

1/2 red pepper, chopped

2 carrots, peeled and chopped

1 garlic clove, minced

1/2 cup canned pineapple chunks 

2 green onions, chopped

1/8 cup almonds, chopped

1/4 tsp. red pepper flakes (optional)

Sauce:

3 Tbs. pineapple juice

2 Tbs. hoisin sauce

1 tsp. bragg liquid aminos-soy alternative

Directions:

1. Chop the cauliflower into bite sized pieces. In a food processor blend the cauliflower until it resembles a "rice" like consistency.

2. Spray a large skillet with nonstick cooking spray. Cook the cauliflower rice, peas, red pepper, carrots, and garlic until almost tender. Then stir in sauce ingredients.

3. Place the cauliflower rice in a serving dish and top with pineapple, green onions, chopped almonds, and red pepper flakes. Enjoy! 

Notes:

Recipe source: ahappyharvest

Cherry Pie Chia Granola

  This time of year cherries are in season! There's nothing like waking up to pie for breakfast! Especially when it's a healthy cherry pie chia granola! Granola is a staple in my house. My family likes to have it for breakfast and by the handful! This granola is on point! With it's fresh cherry pie filling and granola crunch. Enjoy this granola as a healthy apple "nacho" drizzled with nuttzo chocolate power fuel!!! Seriously, SO GOOD!

Cherry Pie Chia Granola

Servings: 4 (1/4 cup)

Ingredients:

Granola:

1 cup quick rolled oats

1 Tbs. betterbodyfoods organic chia seeds

1 Tbs. coconut oil, melted or 3 Tbs. water

2 Tbsp. pure maple syrup

3 packets truvia or 2 Tbs. coconut sugar

Cherry Filling:

1 1/4 cups fresh cherries, pitted and chopped

1/2 tsp. truvia

1/2 tsp cinnamon

Directions:

1. Preheat oven to 350 degrees farenheight. In a small bowl combine oats, chia seeds, coconut oil or water, maple syrup, and truvia.

2. Place directly on a baking sheet and bake for 15-20 min. or until crispy.

3. In a small bowl mix cherry filling mixture. Set aside.

4. Mix granola and cherry filling together. Enjoy! 

Notes:

Recipe source: ahappyharvest

Roasted Sweet Potato Brussels Sprouts

  When you combine some of your favorite veggies in one amazing dish you know it's going to be good! I love sweet potato and Brussels sprouts! If I could have them every day in every season, I most definitely would! These roasted veggies are sweet and savory with a honey balsamic glaze, dried cranberries, and a tahini drizzle! You will never have regular brussel sprouts again! 

Roasted Sweet Potato Brussels Sprouts

Servings: 4-5

Ingredients:

2 Tbs. balsamic vinegar

1 Tbs. honey

1 Tbs. water or olive oil

3/4 tsp. garlic powder

1/2 tsp. dried thyme 

1 12 oz. bag frozen brussels sprouts, defrosted

1 large sweet potato, cooked (cooked with the microwave method)

salt and pepper to taste

1/4 cup dried cranberries 

1 1/2 Tbs. dried parsley flakes

simple truth tahini

Directions:

1. Preheat oven to 400 degrees farenheight. In a small bowl mix balsamic vinegar, honey, water or olive oil, garlic powder, and dried thyme.

2. Chop the brussels sprouts in half and the sweet potato in bite sized pieces. 

3. In a large gallon size ziploc bag shake the balsamic vinegar glaze with chopped veggies until combined. 

4. Place veggies on a cookie sheet and sprinkle with salt and pepper to taste. Bake for 20-25 min. until  browned and tender.

5. Serve immediately and garnish with dried cranberries, parsley flakes, and tahini drizzle. 

Notes:

Recipe source: ahappyharvest

Chickpea Salad w/ Garlic & Herb Coconut Flour Crackers

   A few posts back I said I would make a chickpea salad to go with my garlic & herb coconut flour crackers. This salad is fresh, tasty, a little tangy, and has the perfect blend of seasonings! Pair this salad with crackers and chopped cucumbers to bring to a summer pool party and you will be the most popular girl there!

Chickpea Salad

Servings: 6-8

Ingredients:

Salad:

1/2 onion, chopped

1 tomato, chopped 

1 large celery stalk, chopped

1/2 tsp. garlic powder

1/2 cup water

1 can garbanzo beans, rinsed and drained

2 green onions, sliced

1 lemon, juiced

1/2 tsp. cumin 

1 Tbs. dried parsley

Salt and pepper to taste
Appetizer Pairings:

garlic & herb coconut flour crackers

1 cucumber, chopped

Directions:

1. On medium-high heat in a skillet cook onion, tomato, celery, garlic powder, and water until veggies are tender and water has evaporated. 

2. In a small bowl mix the garbanzo beans, green onions, lemon juice, cumin, parsley, salt, pepper, and onion mixture until combined. 

3. Cover salad and keep in the refrigerator for 30 min. or until ready to serve. 

4. Pair salad with chopped cucumber, crackers, or whatever you desire! 

Notes:

Recipe source: ahappyharvest

Patriotic Chia Seed Pudding

  Happy Memorial Day! I'm especially grateful today for all those who fought for our country! I'm proud to be an American! I got a little festive this morning with my breakfast! Nothing new though. I like to get creative with my food! I made a delicious chia seed pudding topped with strawberries, blueberries, and a cluster star. Kind snacks vanilla blueberry clusters granola is amazing! I recommend you buy it! Have a great Memorial Day with family and friends! 

Patriotic Chia Seed Pudding

Servings: 1

Ingredients:

Chia Seed Pudding:

2 Tbs. betterbodyfoods organic chia seeds

1 1/4 cups unsweetened almond milk

pinch of vanilla extract

1 package truvia or stevia

Toppings:

3 strawberries, sliced

1/3 cup blueberries

2 Tbs. kind snacks vanilla blueberry clusters granola

Directions:

1. In a small bowl mix together chia seed pudding ingredients and place in the freezer for 10-15 min. 

2. Place strawberries and blueberries going around the bowl.

3.  Place a small star cookie cutter in the middle of the pudding. Fill with granola and slowly take out cookie cutter. Enjoy! 

Notes:

Recipe source: ahappyharvest

Garlic & Herb Coconut Flour Crackers

   These coconut flour crackers are only 6 ingredients and have the perfect seasoning blend! From garlic to Italian seasoning! They're the perfect crackers to go with your favorite toppings from fresh guacamole, salsa, hummus, nut butter, chopped veggies, and my mom's favorite goat cheese! I plan on having these with a chickpea salad! So stay tuned...Have a great weekend! I'm off to plant my summer vegetable garden! 

Garlic & Herb Coconut Flour Crackers

Servings: makes 90 crackers

Ingredients:

1/2 cup tresomegas organic coconut flour

3/4 tsp. garlic powder

3/4 tsp. pamperedchef italian seasoning mix

1/2 Tbs. bobsredmill flaxseed meal

2 flax eggs ( 2 Tbs. ground flax + 6 Tbs. water)

1/2 cup water

Directions:

1. Preheat oven to 400 degrees farenheight. 

2. In a medium mixing bowl combine coconut flour, garlic powder, Italian seasoning blend, and flax meal. 

3. Mix in the flax eggs and water until it's almost combined. Then make a ball with your hands. 

4. Roll out the dough on a baking mat until thin. Cut the dough with a pizza cutter into 90 squares. (9 by 10)  

5. Place the baking mat on a cookie sheet. Bake the crackers for 10 min. Remove the side edges. Place back in the oven for an additional 10 min.   

Notes:

Recipe source: ahappyharvest

Homemade Banana Chips

  These homemade banana chips are super easy to make and only 2 ingredients! They make the perfect snack to munch on! They're also great on smoothie bowls, yogurt, salad, homemade trail mix, and granola! Plus they are cheaper to make then to buy packaged at stores! Have you ever had banana chips? How do you like to eat them?! 

Homemade Banana Chips

Servings: makes 40 chips

Ingredients:

2 ripe bananas

1 Tbs. lemon juice

Directions:

1. Preheat oven to 225 degrees farenheight. Line a cookie sheet with parchment paper.

2. Cut each banana into 20 thin slices. 

3. Place each banana slice on a cookie sheet. Brush each slice with lemon juice.

4. Bake the banana slices for 2 hours or more until golden and crisp. Turn the slices after the first hour. 

Notes:

Recipe source: ahappyharvest

Cinco de Mayo Salad

   I hope everyone had a great Cinco de Mayo! My families's favorite cuisine is mexican food! Cinco de mayo is the perfect day to celebrate all the delicious Mexican flavors. This salad combines some of my families favorites from my taco bean salad, la favorita tortilla chips , romaine lettuce, and my uncles famous salsa! It's seriously the BEST salsa you will ever have! Everyone wants the recipe! What did you have for cinco de mayo?! 

Cinco de Mayo Salad

Servings: 8

Ingredients:

Salad:

taco bean salad

2 heads romaine lettuce, chopped

1/3 bag la favorita tortilla chips

Salsa: 

1 onion, chopped

1 garlic clove, minced

1/2 red bell pepper, chopped

1 29 oz. can crushed peeled tomatoes

2-4 chipotle peppers (depending on how spicy you like it)

1/2 bunch cilantro 

1 tsp. lime juice

Directions:

1. In a large serving bowl place the taco bean salad, romaine lettuce, and tortilla chips into three sections.

2. Sauté the onion, garlic, and red bell pepper until the onion is translucent.  

3. In a high powered blender (blendtec), pulse the tomatoes, chipotle peppers, cilantro, lime juice, and the onion sauté until desired consistency. Put the salsa in a bowl and cover. Keep in the refrigerator until ready to serve with salad.  

Notes:

Recipe source: 

Zoodle Spinach Salad W/ Tahini Dressing

  This zoodle spinach salad is absolutely divine! All thanks to this amazing tahini dressing adapted from the The Vegan 8's almond butter dressing. I used tahini instead of almond butter because I did not have any and it still tastes incredible! In fact this dressing TASTES LIKE LIQUID GOLD! I'm not kidding! You will love it! If you're looking for amazing vegan food then you have to check out Brandi's blog at The Vegan 8! All her recipes are 8 ingredients or less and they never disappoint! 

Zoodle Spinach Salad w/ Tahini Dressing

Servings: 2 large or 4 small salads

Ingredinets:

Salad:

1 zucchini, spiralized

2 cups spinach

1/2 red bell pepper, chopped

1 carrot, chopped

1 celery stalk, chopped

Dressing:

3 Tbs. simple truth tahini

1 1/2 Tbs. fresh lemon juice

1-2 tsp. pure maple syrup

1/2 tsp. garlic powder

1/4 tsp. pepper

3 Tbs. water

pinch of salt 

Directions:

1. In a large serving bowl place spiralized zucchini and spinach on each side of the bowl. Top with chopped pepper, carrot, and celery. Set aside.

2. In a small bowl combine all dressing ingredients with a spoon. Top each serving with the dressing. Enjoy! 

Notes:

Recipe source: adapted from the thevegan8

PB&J Thumbprint Breakfast Cookies

  You can never go wrong with the combo of peanut butter and jelly. It's just so good! Right?! These cookies are the perfect little bites to bring on the go for a busy morning. There packed with wholesome ingredients that make them healthy for breakfast. The only thing is...these cookies don't taste healthy at all! They're a fabulous breakfast treat or snack! 

PB&J Thumbprint Breakfast Cookies

Servings: Makes 16 cookies

Ingredients:

1 cup quick rolled oats*

1 cup regular rolled oats*

2 overly ripe bananas, mashed 

2 Tbs. bobsredmill organic golden flaxseed meal

2 truvia packets or 2 Tbs. coconut sugar

1 tsp. cinnamon

pinch of salt

4 tsp. sprouts farmers market blueberry preserves

1 1/2 Tbs. adams natural unsalted creamy peanut butter

Directions:

1. In a food processor, pulse the oats until it makes a coarse meal. (You do NOT want to make it into a flour. Leave some oat pieces.) 

2. In a small mixing bowl combine oats, mashed bananas, flax, truvia, cinnamon, and salt. 

3. Make 16 balls using a tablespoon. Press each cookie in the middle using a teaspoon. Bake cookies for 10-12 min. 

4. Top each cookie with a heaping 1/4 tsp. blueberry preserves. 

5. Place peanut butter in a small ziploc bag. Cut tip and drizzle over cookies. Enjoy! 

Notes:

* use gluten-free oats if desired.

Recipe source: ahappyharvest

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