Mediterranean Falafel Bowl

  If you cannot tell I might have a thing for falafel. Especially my homemade baked falafel! It's so easy to make and packed with Mediterranean flavor! Actually, this entire bowl is packed with Mediterranean flavor. From my spinach artichoke salad, to homemade baked falafel, to curry spinach cauliflower rice. The curry spinach cauliflower rice is definitely one of my new favorite side dishes! This is bowl is just so good!

Mediterranean Falafel Bowl

Servings: 1

Ingredients:

Spinach Artichoke Salad:

1 cup spinach

1 mushroom, sliced

5 olives, chopped

1 canned artichoke heart, sliced

1 Tbs. green onions, chopped

Fresh cracked pepper

Homemade Baked Falafel:

5 baked falafel

Curry Spinach Cauliflower Rice:

1 cup cooked cauliflower 

1/2 tsp. curry powder

1/4 tsp. garlic powder

1 cup spinach

1 Tbs. green onions, chopped

Fresh cracked pepper

Directions:

1. On one side of a large bowl place the spinach artichoke salad ingredients. Top with fresh cracked pepper. 

2. Place the baked falafael in the middle of the bowl.

3. Put the cauliflower in a food processor until it makes a "rice like" consistency. 

4. Spray a small skillet with nonstick cooking spray. Cook cauliflower rice, curry, and garlic powder until incorporated on medium-high heat. Put in spinach until leaves are wilted. Top with green onions and fresh cracked pepper. 

5. Place the cauliflower rice on the other side of the plate and enjoy! 

Notes:

Recipe source: ahappyharvest

Key Lime Pie Chia Seed Pudding

  This fresh key lime chia seed pudding is absolutely delicious! It's a little tart, a little sweet, and the perfect treat! Hey! I rhyme! You will love this for breakfast, dessert, or both! I've been all about citrus foods lately from lemons, to grapefruit, to limes! This key lime pie chia seed pudding makes me citrus happy and I'm sure it will make you too!

Key Lime Pie Chia Seed Pudding

Servings: 1

Ingredients:

Chia Pudding:

1/2 banana

1/2 cup spinach

1 tsp. lime zest

3 Tbs. fresh lime juice

1/4 tsp. vanilla extract 

1 tsp. truvia

1 cup unsweetened almond milk

1/4 cup better body foods organic chia seeds

Topping:

3 Tbs. thai kitchen lite coconut milk, whisked 

1 Tbs. granola

1/2 sliced lime (optional)

Directions:

1. In a high powered blender (blendtec), blend all chia pudding ingredients except for the chia seeds using the whole juice button. 

2. Pour in a mason jar and stir in chia seeds. Freeze for 30 min. until chia pudding makes a "gel."

3. Top chia pudding with coconut milk, granola, and sliced lime. Enjoy! 

Notes:

Recipe source: ahappyharvest

Lemon Poppyseed Granola

  When I think of spring I think of lemons and bright cheerful colors! This granola is just that! The perfect amount of lemon citrus make this bright bowl of lemon poppyseed granola! I don't know about you but, I LOVE granola! It's kind of an obsession. Especially this granola! Which tastes like the lemon poppyseed cookie but, as granola for breakfast! Perfect on smoothies, nice cream, oatmeal, salads, yogurt, or by itself!

Lemon Poppyseed Granola

Servings: 8 (1/4 cup) 

Ingredients:

2 cups rolled oats*

1 Tbs. poppyseed

3 Tbs. water

1/3 cup truvia baking blend or 1/3 cup honey 

3/4 tsp. vanilla extract

zest of 2 lemon, divided 

2 lemon, juiced and divided

Directions:

1. Preheat oven to 325 degrees farenheight.

2. Combine oats and poppyseed in a mixing bowl.

3. In a small bowl combine water, truvia, vanilla extract, 1 lemon zest, and lemon juice. 

4. Mix lemon mixture and oats together. 

5.  Place granola directly on top of a cookie sheet. Bake granola for 20 min. 

6. Top granola with the other lemon zest, juice, and an addition 1 tsp. Truvia. Bake for 3-5 min.

7.  Let cool and store in a small closed container. 

Notes:

* Use gluten-free or regular rolled oats.

Recipe source: ahappyharvest

Asian Veggie Spaghetti Squash

   I had a bunch of leftover spaghetti squash and cabbage to use up. I decided to make an Asian dish and I couldn't be more happy with how it turned out! It's very simple and tasty! When my parents go on a date, the kids cook their own meals. While I was making this dish my brother's were insisting to have a taste and they loved it! They're my taste testers. When they give me a thumbs up you know it's good!

Asian Veggie Spaghetti Squash

Servings: 1

Ingredients:

Spaghetti Squash:

1 cup spaghetti squash, cooked

Veggie Stir Fry: 

1 1/2 cups cabbage, chopped

1 carrot, peeled and sliced 

1 celery, chopped 

1 large mushroom, sliced 

1 green onion, sliced 

2 canned artichoke halves, chopped

1/2 tsp. bragg liquid aminos-soy alternative

1 1/2 tsp. hoisin sauce

garlic powder and pepper to taste

1 Tbs. silvered almonds

Asian Tahini Sauce: 

1 tsp. tahini sauce

1/4 tsp. hoisin sauce

1/4 tsp. garlic powder 

dash of bragg liquid aminos-soy alternative

1 Tbs. water 

Directions:

1. Place your spaghetti squash on a plate.  

2. In a medium skillet on medium heat, cook all the veggies. When veggies are tender add liquid aminos, hoisin sauce, garlic powder, pepper, and silvered almonds.  

3. In a small ramekin combine all asian tahini sauce ingredients.

4. Top spaghetti squash with veggie stir fry, asian tahini sauce, and fresh cracked pepper. 

Notes:

Recipe source: ahappyharvest

  

Southwestern Falafel Zoodle Salad

  I got a new spiralizer for Christmas that I love! It makes my zucchini into long curly spiralized noodles! This is one of my favorite salads I ever created with this creamy dressing! Even my brother's loved it! Who don't usually like falafel. 

  The falafel patties are packed with southwestern flavor and they're high in protein. You will be making this salad all summer long with you're garden zucchini. 

Southwestern Falafel Zoodle Salad

Servings: 2 large or 4 small salads 

Ingredients:

Falafel:

1 3/4 cups or 1 can crockpot pinto beans 

1/4 cup cilantro, chopped

1/4 cup corn

2 Tbs. canned green chilies

3/4 tsp. cumin

1/2 tsp. pepper

1 garlic clove, minced

2 Tbs. bobsredmill flaxseed meal

2 Tbs. water

1 Tbs. lime juice

Salad:

1 large zucchini, spiralized

1/4 cup corn

1 tomato, sliced 

2 Tbs. cilantro, chopped

Dressing:

2 Tbs. avocado cilantro lime dressing

Directions:

1. In a high powered blender (blendtec) pulse all falafel ingredients until combined and slightly creamy.

2. Using an 1/8 cup make 9 falafel patties. Cook the falafel on high in a medium skillet until crisp and golden. Put falafel in the fridge to cool down. 

3. In a large serving bowl place zoodles. Top with corn, tomato, cilantro, falafel patties, and dressing. Enjoy! 

Notes:

Recipe source: ahappyharvest

Avocado Cilantro Lime Dressing

  This avocado cilantro lime dressing is so tasty! The avocado, cilantro, lime juice, and seasonings all come together to this fresh, tangy, super creamy dressing! I paired this dressing with my southwestern pinto bean falafel zoodle salad! It's out of this world delicious!

Avocado Cilantro Lime Dressing 

Servings: makes 1/3 cup 

Ingredients:

1/2 avocado

Handful cilantro, chopped

1 small lime or 1 tsp. lime juice

1/2 tsp. garlic powder

1/2 tsp. pepper

1/8 tsp. salt

1/4 cup + 2 Tbs. water

Directions:

1. Combine all indreients in a high powered blender (blendtec) or food processor. Pulse until smooth and creamy. 

2. Pour dressing in a small closed container. Put dressing in the fridge until ready to serve.

Notes:

Recipe source: adapted from rachaelsgoodeats

Blueberry Crumble Oat Cake

  There's nothing like waking up to a decadent and healthy cake for breakfast! Seriously, this cake is AMAZING! It's made with oats, layered with blueberries, topped with a blueberry chia compote and granola. What more could you ask for?! How about a fork to dig in this glorious breakfast! Enjoy!

Blueberry Crumble Oat Cake

Servings: 1

Ingredients:

Cake:

1/2 cup quick oats

1/8 cup unsweetened applesauce

1 tsp. bobsredmill flaxseed meal

1/2 cup water

1/2 tsp. baking powder

1/2 tsp. vanilla extract

1 packet stevia or truvia 

1 Tbs. raisins 

Blueberry Layer:

1/8 cup blueberries 

Blueberry Chia Compote:

1/3 cup blueberries 

1/2 cup water

1 tsp. honey (optional, if you want it to be more sweet)

1 1/4 tsp. traderjoes organic chia seeds

1 Tbs. bear naked vanilla almond fit granola

Directions:

1. Preheat oven to 350 degrees farenheight. In a small bowl combine all cake ingredients.  Divide mixture in two ramekins sprayed with nonstick cooking spray.

2. Bake cake for 18-20 min. until golden brown. With a knife carefully take out cakes. 

3. While the cake is baking combine all blueberry compote ingredients in a small bowl. Microwave for 1-2 min. Put compote in the freezer until cake is done. 

4. Layer 1/8 cup blueberries between each layer of the cake. 

5. Top cake with blueberry chia compote and granola. 

Notes:

Recipe source: ahappyharvest

Homemade Wood Scratch Repair Polish

  We've had this coffee table since my parents were married. It has many scratches and dings from years of kids playing on it. I decided to give it a face lift. I couldn't be more exited to share with you how well this 2-ingredient polish works! Not only did I use it on dinged wood furniture but, on wood baseboards as well. I couldn't believe it. All the dings and scratches disappeared! Now the coffee table looks like new and the baseboards look nice and polished!

Homemade Wood Scratch Repair Polish

Ingredients:

1/2 cup olive oil 

1/2 cup distilled white vinegar 

Directions:

1. With a spoon, mix olive oil and vinegar in a small bowl.

2. Dip a kitchen rag in the mixture and rub until you have gone over the entire table/furniture. (You will have more mixture to use on other dinged wood projects.) 

3. Let mixture dry. Don't worry! The wood will soak in all the moisture. 

Notes:

Tutorial source: domesticblisssquared

Artichoke Quinoa Bake

 When I was in fifth-grade my school had this "healthy activity" afternoon. We danced to a video game, did a nutrition activity, and they had a drawing to a cookbook that I happened to win. My family adapted this artichoke bake from the cookbook called "Celebrate." It's full of recipes for celebrations! You can always celebrate with healthy and delicious food. Especially when you have this bake at a party! 

Artichoke Quinoa Bake

Servings: 8

Ingredients:

1/2 cup dry kroger quinoa 

2 14 oz. cans artichoke hearts, drained and rinsed

1 15 oz. can great northern beans, drained and rinsed

1/4 cup olive oil mayo or tahini 

2 Tbs. nutritional yeast 

1 tsp. paprika

1 tsp. garlic salt

Directions:

1. Cook 1/2 cup dry quinoa acording to packaged directions. Set aside. 

2. Preheat oven to 350 degrees fahrenheit.

3. Chop artichoke hearts into bite sized pieces. 

4. In a medium bowl mix cooked quinoa, artichoke hearts, beans, mayo, nutritional yeast, paprika, and garlic salt. 

5. Spread mixture in a 8 by 8 inch baking dish. Bake for 20 min. until slightly browned and bubbling. 

Notes:

Recipe source: ahappyharvest

Homemade Beet Hummus

  If your're someone who loves beets and hummus than you are in for a treat! There's something about the combo of beets and hummus. This homemade beet hummus is SO creamy and packed with Mediterranean flavor! Pair this hummus with your favorite veggies, pita chips, toast, crackers, or whatever your heart desires!

  For other delicious hummus recipes check out my black bean hummus and creamy homemade hummus! 

Homemade Beet Hummus 

Servings: 12 (2 Tbs.)

Ingredients:

Hummus:

1 can (15 oz.) garbanzo beans, drained

1/2 cup roasted beets, sliced 

1 garlic clove, minced 

2 Tbs. lemon juice

2 Tbs. tahini

1/8 tsp. salt

1/8 tsp. pepper

1/8-1/4 tsp. cumin (optional)

Topping:

1 sliced beet, chopped (optional)

Directions:

1. In a high powered blender (blendtec), pulse all ingredients 6 times.

2. Using the dip button, blend the hummus untill you have a creamy consistency. 

3. Put the hummus in a small closed container. Top with chopped sliced beet. 

4. Put the hummus in the refrigerator for one week. 

Notes:

Recipe source: ahappyharvest

Cozy Gingerbread Apple Oatmeal

  Apple and gingerbread goes really well together. Nothing like warm spices, molasses, and sweet juicy bits of apple! This is one comforting bowl of oatmeal! It will keep you cozy for a cold winter morning!

Cozy Gingerbread Apple Oatmeal
Servings: 1

Ingredients:

Oatmeal:

1/2 cup quick rolled oats

2 cups water or unsweetened almond milk

1/2 apple, chopped

1/2-1 Tbs. molasses 

1/4 tsp. cinnamon 

1/4 tsp. ground ginger

1/8 tsp. nutmeg

Smidgen salt

1 packet stevia (optional)

Toppings: 

1/2 apple, chopped

1 Tbs. raisins

1 Tbs. silvered almonds

drizzle of molasses 

Directions:

1. In a microwave safe bowl combine oats, water, and chopped apple. Microwave for 2 min. 

2. Stir in molasses, spices, and stevia. Microwave for an additional 30 sec.

3. Top oatmeal with toppings. Enjoy!

Notes:

Recipe source: ahappyharvest

The Best Rolled Sugar Cookies

Look no further for the best rolled sugar cookie recipe ever! These cookies hold their shape, are soft, chewy, and packed with vanilla flavor. Perfect for Valentine's Day, Easter, Halloween, and Christmas cookies! 

The Best Rolled Sugar Cookies

Servings: 5 dozen

Ingredients:

Sugar Cookies:

1 1/2 cups butter, softened

3 cups white sugar

4 eggs

2 tsp. vanilla extract

5 cups all-purpose flour

2 tsp. baking powder

1 tsp. salt

Buttercream Frosting:

1 cup butter, at room temperature

3 cups powdered sugar 

1 tsp. vanilla extract

2-4 Tbs. whipping cream
food coloring (optional)

Directions:

1. In an electric mixer, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).

2. Preheat oven to 400 degrees fahrenheit. Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.

3. Bake cookies for 6 to 8 min. Cool completely. 

4. In an electric mixer, mix butter and powdered sugar until blended on low speed. Then add vanilla extract and whipping cream until desired consistency. 

5. Frost cookies and enjoy! 

Notes:

For high altitude (over 3,500 ft.) add an extra ¼ cup flour

Recipe source: adapted from allrecipes and recipegirl

6 Ingredient Mexican Brown Rice

  Last week my mom cooked a lot of brown rice for the week. We had some with a stir fry and I made this easy and delicious mexican brown rice. As I mentioned before my family LOVES mexican food! They kept going back for seconds and didn't find it too spicy. Which is great if you have people in your family who don't like really spicy food. Pair this with a side salad and you have one savory, simple, healthy, authentic meal! Time to fiesta! 

6 Ingredient Mexican Brown Rice

Servings: 8

Ingredients:

1 can s&w organic black beans, rinsed and drained

1 can corn, rinsed and drained

1/4 cup cilantro, chopped

4 cups brown rice, cooked

1 Tbs. chili powder 

1 cup wild oats marketplace organic mild salsa

Directions:

1. On medium-high heat, in a large skillet mix black beans, corn and cilantro until corn is tender.

2. Add brown rice, chili, and salsa until everything is combined and warmed through for about 3 min.

3. Remove from heat and let it cool for 5 min. 

4. Put mexican brown rice in a large bowl and top with desired toppings such as tomatoes, cilantro, or avocado. If desired. 

Notes:

Recipe source: ahappyharvest

Mexican Spaghetti Squash Bowl

  Last week I was at Costco and I got two large spaghetti squash for only $5.24! A regular spaghetti squash at the grocery store can be that much for one. It was definitely a deal! I decided to make my spaghetti squash with some mexican flavor. What can I say I love Mexican food! Top with your favorIte toppings and you will be loving this yummy bowl! 

Mexican Spaghetti Squash Bowl

Servings: 3 ( 1 1/2 cups) 

Ingredients:

1 roasted spaghetti squash - only use half the squash

1 can s&w organic black beans, rinse and drain

1/3 cup canned corn, rinse and drain

1 red pepper, diced

1/4 cup chopped cilantro

1/2 cup las palmas medium green chile enchilada sauce

1/4 tsp. cumin

1/4 tsp. chili powder

1/8 tsp. garlic powder

Top with desired toppings

Directions:

1. Roast your spaghetti squash using steps 1-4.

2. On high, cook black beans, corn, red pepper, cilantro, green enchilada sauce, cumin, chilli, and garlic powder in a large skillet until red pepper is tender. Set aside. 

3. With a fork, gently scrape one half of the squash into spaghetti-like strands and mix it with black bean mixture. Scrape out other half and put it in a freezer bag. Freeze for future recipes. 

4. On medium heat, cook spaghetti squash with black bean mixture until warm.  

5. Put each serving of mexican spaghetti squash in three bowls. Top with desired toppings. 

Notes: 

Recipe source: ahappyharvest

Chocolate Banana Chia Seed Pudding

 Chocolate and banana are one the best combos! Right?! Why not mix them together in this amazing chocolate banana chia seed pudding. Chia seeds make a great thickener for pudding. They're packed with omega-3, iron, calcium, protein, and fiber. This pudding is healthy enough for breakfast but, decadent for dessert too. YUM!

Chocolate Banana Chia Seed Pudding

Servings: 1

Ingredients:

Pudding:

1 banana

1 cup dairy-free milk

1 tbs. cocoa or carob powder

1/4 tsp. vanilla extract 

1 packet truvia or 2 tsp. pure maple syrup (optional)

2 Tbs. trader joes organic chia seeds

Toppings: (optional)

4 banana slices 

1 tbs. silvered almonds 

Directions:

1. In a food processor combine banana, dairy-free milk, cocoa powder, vanilla extract, and sweetener. 

2. In a small bowl combine pudding mixture with chia seeds. Stir until mixture slightly thickens. 

3. Cover bowl. Let the pudding mixture thicken in the freezer for 15-30 min. before serving. 

4. Top with toppings if desired. 

Notes:

Recipe source: ahappyharvest

Best Ever Scalloped Potatoes

These scalloped potatoes are the best ever!!! They're creamy and flavorful. No one will believe there dairy-free! You won't miss it at all! Serve these scalloped at your Christmas dinner and you will have a new favorite tradition!

Best Ever Scalloped Potatoes 

Servings: 10-12

Ingredients:

12 potatoes, peeled and sliced thin 

2 onions, sliced thin

1/4-1/3 cup non-dairy butter

3 cups vegetable broth

1/3 cup flour (your choice)

salt, pepper, and paprika to taste

Directions:

1. Preheat oven to 350 degrees farenheight. Spray two 9 by 13 pamperedchef stoneware rectangular baker with nonstick cooking spray. 

2. Layer potatoes, onions, salt and pepper between each layer in the two casserole dishes. 

3. In a medium sauce pan melt non-dairy butter over medium heat. Stir in flour until blended. Wisk in vegetable broth, stirring constantly, until it boils and thickens. 

4. Pour sauce over potato casseroles and sprinkle with paprika. 

5. Bake potato casseroles for 50 min. or until potatoes are tender and golden brown. 

Notes:

Recipe source: ahappyharvest

Gingerbread Smoothie

 Tis the season to a creamy gingerbread smoothie! If you're not in the Christmas spirit yet this will surely put you in the mood! Gingerbread is one of those flavors that goes perfectly with Christmas! Here's to a cup of cheer!

Gingerbread Smoothie

Servings: 1 

Ingredients:

Smoothie:

1 banana

1/2 tsp. ground ginger

1/8 tsp. ground cloves

1/2 tsp. cinnamon

1/4 tsp. nutmeg 

1/2 tsp. vanilla extract
1/4 tsp. truvia or sugar

1/2-1 Tbs. molasses 

1/2 scoop vega vanilla protein powder or 1/4 cup yogurt 

1 cup water

1/2 cup dairy-free milk

1 cup ice

Toppings:

1 Tbs. bran flakes or granola

Directions:

1. Combine all smoothie ingredients in a high powered blender (blendtec) using the "whole juice" button. (makes it creamy)

2. Pour smoothie in a glass with 3 ice cubes. Then top with cereal. Enjoy! 

Notes:

Recipe source: ahappyharvest

Christmas Slaw Salad

This Christmas slaw salad is fresh and tasty. It also has perfect Christmas colors. It's a great salad to bring to your Christmas parties! I topped this salad with a little hoisin sauce! My mom and I love it! It's delightful! 

Christmas Slaw Salad

Servings: 12 

Ingredients: 

3 cups fuji apple, cut into very thin julienne strips

2 cups peeled jicama, cut into very thin julienne strips

1 cup peeled carrots, cut into very thin julienne strips

1/2 cup dried cranberries

1 Tbs. green onions, chopped

1/4 cup chopped almonds or walnuts (optional)

Hoisin sauce (optional)

Directions:

1. Mix salad ingredients in large bowl. 

2. Serve each serving with hoisin sauce or your favorite dressing. 

Notes:

Recipe source: ahappyharvest

Fresh Guacamole

  Here is a great recipe to bring to your holiday festivities! Who doesn't love guacamole?! Especially when it's homemade, fresh, and simple to make! With all natural ingredients!! YUM!

 

Fresh Guacamole

Servings: 6

Ingredients:

3 avocados

1-2 Tbs. fresh squeezed lemon juice

6 dashes hot pepper sauce

2 green onions, chopped

3/4 tsp. pepper

1/2 tsp. salt

1 medium tomato, seeded, and chopped

Directions:

1. Cut the avocados in half, remove pits, and scoop the flesh out of their shells in a small bowl.  

2. With a fork mash the avocados. Then add lemon juice, hot pepper sauce, green onions, pepper, and salt. Stir in tomatoes. 

3. Serve immediately or keep in the fridge until ready to serve. 

Notes:

Recipe source: ahappyharvest

Minestrone Soup

  My mom makes the BEST minestrone soup! We have been having this soup for years and it never gets old. I made this soup this week when it was chilly. It's so comforting, cozy, and full of flavor! You'll want to go back for seconds!

Minestrone Soup

Servings: 8 

Ingredients: 

1 large onion, chopped

2 medium carrots, sliced 

2 medium celery, diced

1 can (16 oz.) tomatoes, puréed 

2 cans (8 oz. each) tomato sauce 

4 cups water

2 tsp. dried parsley flakes

1/2 tsp. dried basil

1/2 tsp. dried oregano 

Pepper and garlic powder to taste

1 can cannelinni beans, drained and rinsed

1 can green beans, drained and rinsed

2/3 cup uncooked pasta (your choice)

Directions:

1. In a large pot or dutch oven brown onion, carrots, and celery on high. 

2. Add tomato purée, tomato sauce, and water. 

3. Add all seasonings and mix all together. 

4. 30 min. before serving add cannelinni beans, green beans, and pasta. Simmer until noodles are tender. 

Notes:

Recipe source: ahappyharvest