Recipe: Egg Roll in a Bowl

This is a super versatile recipe. You can experiment with using pretty much any ground meat you’d like. It also can help feed your cravings for takeout Chinese food!

Serves: 4

Ingredients:

• 2 tbsp sesame or coconut oil

• 3 cloves of minced garlic

• ½ cup diced onion

• 2-3 tbsp of diced fresh ginger

• 1 pound ground chicken

• Salt and pepper

• 1 tbsp of sriracha or other hot sauce

• 14-oz bag of your favorite coleslaw mix (I like rainbow slaw)

• 3 tbsp of gluten-free soy sauce or coconut aminos

• 1 tbsp of vinegar (I use apple cider vinegar but rice vinegar is more authentic)

• Optional garnish: toasted sesame seeds.

Directions:

1. Heat the oil in a large skillet over medium-high heat. Toss in the garlic, onion and sauté until the onion is soft. Add in the diced ginger and sauté for 1-2 minutes.

2. Stir in the ground chicken, a pinch of salt and pepper and the hot sauce. Keep cooking until the chicken is done. Next, stir in the coleslaw, coconut aminos and vinegar and continue until the coleslaw is tender.

3. Sprinkle with optional sesame seeds and serve.

Recipe by: Saara Haapanen

Photo Credit: Canva by idipapp

Recipe: Pumpkin Pie Breakfast Custard

Custard for breakfast? Yes, please!

Makes 6 servings

Ingredients:

• Coconut oil

• (1) 13.5-oz can of coconut milk (full-fat)

• 2 bananas, overripe

• 3 tbsp of nut butter

• 4 eggs

• Pumpkin pie spice to taste

• 1 tsp vanilla

• ¼ to ½ tsp salt

• 1 15-oz can of pumpkin puree (*not* pumpkin pie filling)

• ½ cup chopped pecans or walnuts

Directions:

• Heat the oven to 350 degrees. While it’s heating, grease a 13x9 baking dish with coconut oil. Place all the other ingredients up to but not including the nuts in a mixing bowl and blend until they are combined. Pour the mixture in the greased baking dish, and sprinkle nuts over the top of it.

• Bake the custard for 30 minutes. Let cool and then place in the refrigerator for a beautiful custard texture.

Recipe by: Saara Haapanen

Photo Credit: Canva by Mariha-Kitchen from Getty Images

Recipe: "Healthier" Apple Crisp

If you’re looking for a healthy dessert, this apple crisp is a good option. It’s a low-sugar version of a classic crisp and is made with coconut oil instead of butter.

Ingredients:

• 4 apples – peeled, cored, and thinly sliced

• 1 Tbsp lemon juice (to stop apples from browning)

• 2 tsp vanilla extract

• 3 tsp cinnamon, divided

• ½ tsp nutmeg

• 1 cup almond (or other nut) flour

• ½ cup maple syrup

• ¼ cup coconut oil, melted

• ½ cup walnuts or pecans (or a mix!)

Directions:

1. Preheat your oven to 375 degrees and grease an 8x8 baking pan with coconut oil.

2. Toss the apple slices with lemon juice and 2 tsp of vanilla extract. Mix in 2 tsp of cinnamon and the nutmeg and toss again.

3. Place the apple mixture in the greased baking pan.

4. Melt the coconut oil, then mix in the almond flour, nuts, maple syrup and remaining cinnamon. Toss till everything is well-mixed and add more flour or syrup until you get a mealy/crumbly texture.

5. Sprinkle the flour mixture over the apples and bake for 20 minutes covered and then 10 to 20 minutes uncovered. You’ll know it’s done when the apples are soft and the dish is bubbling.

6. This is delicious served warm – but it’s even better when it’s cool.

Recipe by: Saara Haapanen

Photo Credit: Canva by BaileysTable from Getty Images

Recipe: Slow Cooker Rotisserie Chicken

Ingredients:

• Coconut oil

• 1 Tbsp chili powder

• 1 Tbsp smoked paprika

• 1 tsp dried thyme

• 1 tsp dried marjoram

• Whole chicken, neck and giblets removed

• Kosher or Himalayan Sea salt

• Freshly ground black pepper

Directions:

1. Grease the inside of a large slow cooker with coconut oil. Make a few small balls of aluminum foil and place them in the bottom of the slow cooker to make a rack for the chicken.

2. In a bowl, mix together the spices. Using paper towels, pat the chicken dry, and then season it with salt and pepper, and then rub the spice mixture into the chicken. You can truss – or tie together – the chicken legs if you want, but it is not necessary.

3. Place the chicken in the slow cooker, breast side up. Cook on high for 2 ½ to 3 ½ hours.

4. You’ll know it’s done when the juices run clear and a thermometer inserted into the thigh reaches 165 degrees.

5. Take the chicken out of the slow cooker. If you prefer crispier skin, you can broil the chicken in the oven for 4 to 5 minutes.

6. Let the chicken rest 5 – 10 minutes before carving.

Recipe by: Saara Haapanen

Photo Credit: Canva by nerudol from Getty Images

Recipe: Bacon, Lettuce, and Tomato Wraps

Do you ever crave a BLT but want to switch it up? Here is a simple recipe you'll love - and you get to make your own mayonnaise.

Trust me, once you make homemade mayo, you will never want to go back to store-bought again! IT’s so easy, fresh, and delicious.

There are a ton of GREAT wrap alternatives on the market too - check out your grocery or natural foods store for wraps made out of coconut or almond flour.

Ingredients for the Wrap:

• 2 slices of Applegate or other uncured/pastured/nitrate-free bacon

• 2 tomato slices

• Lettuce of your choice

• 1 Tbsp homemade mayo

• Coconut or other gluten-free wrap

Ingredients for the Mayo:

• 1 extra-large egg

• 1 cup of oil: extra-light olive oil, avocado oil, or a blend of the two

• 3 tsp apple cider vinegar or fresh lemon juice

• Pinch of salt (Himalayan sea salt is great)

Directions for the Mayo:

There are 2 options, depending on what equipment you have. Note - you can also include herbs, spices, garlic, etc… into your mayo.

1. High speed blender (like a Vitamix) - Place all the ingredients in the blender and blend ‘em up until the mayonnaise appears. All the oil should be fully incorporated into the mixture.

2. Immersion Mixer - Place all the ingredients in a glass jar or other narrow-mouthed container and immerse the mixer all the way to the bottom of the container. Begin mixture, and continue until all the oil is incorporated into the resulting mayonnaise.

Directions for the Wrap:

1. Assemble the wrap! Grab a Wrap, slater on the mayo, add the tomato, lettuce, and bacon, and voila!

Photo Credit: Canva by LauriPatterson from Getty Images Signature

Recipe: Matcha Tea Latte

You’ll love this simple and versatile tea latte that’s a perfect mid-afternoon energy and mood booster!

Feel free to experiment with the amount of each ingredient till you find the perfect combo that suits your needs/taste. If you enjoy the taste of matcha, adding more will give you extra zing. Boosting the coconut oil will make this latte richer.

Ingredients:

• 1 cup unsweetened nut milk (cashew, almond, or coconut - whatever you have on-hand!)

• ¼ tsp Matcha green tea powder

• ½ Tbsp honey (or maple syrup)

• ½ Tbsp coconut oil

Directions:

1. Warm the nut milk in a small pan over medium heat as you set a kettle to boil with water. While you’re waiting, add the matcha powder to a mug. When the water has been boiling for 1-2 minutes, add ¼ cup of it to the mug, mixing it briskly with the matcha.

2. Remove the nut milk from the stove and add the honey and coconut oil.

3. Careful, so you don’t burn yourself, whisk the mixture until it’s frothy. You can also put this in a blender to create a froth.

4. Pour the nut milk mixture over the matcha and drink up!

Photo Credit: Canva by grafvision from Getty Images

Recipe: Hearty Lentil Soup

This is a favorite comfort food soup! It’s a classic lentil soup. It’s warm, hearty, and filling… and it’s even better the second day.

Ingredients:

• 2 Tbsp avocado or olive oil

• 2 onions, diced

• 1 carrot, chopped

• ½ tsp dried thyme

• ½ tsp marjoram

• 3 cups of vegetable or chicken stock

• 1 cup lentils (rinsed and drained)

• 1 pinch salt

• ¼ cup fresh parsley

• 1 (16 oz) can tomatoes

• Optional: crumbled goat cheese

Directions:

1. Heat the oil in a large soup pot and sauté the onions and carrot for 3-5 minutes, until they are softened. Add dried herbs and sauté for 1 minute.

2. Add stock, lentils, salt, parsley, and tomatoes and cook, covered, until lentils are tender. About 45 minutes.

3. When it’s done, place in bowls and serve.

4. Optional: When serving, put 2 Tbsp of goat cheese in each bowl before adding the soup for a creamier version.

Photo Credit: Canva by OksanaKiian from Getty Images Pro

Recipe: Overnight Cherry Coconut Chia Pudding

Serves 2

Ingredients:

• 3 Tbsp of chia seeds

• 1 cup coconut milk (you can also use almond or other nut milk if yo u’d like)

• 1 cup chopped cherries (frozen or fresh, your choice!)

• 1 Tbsp of honey (to taste)

• Dash of vanilla

• ½ tsp cinnamon

Directions:

1. Place all ingredients in a glass container and stir well. Cover the container and place it in the refrigerator overnight.

2. When it’s time to eat, place serving in a bowl and garnish with an optional tsp of almond slivers.

Photo Credit: Canva by katrinshine

Recipe: Sweet Potato Black Bean Quesadillas

1 Serving

Prep Time: 10 minutes

Cook Time: 50 minutes

Ingredients:

• ⅓ Tbsp olive oil (sub coconut oil)

• ⅛ onion, chopped

• ⅓ sweet potato, chopped into small cubes

• Salt and pepper to taste

• ⅓ green bell pepper, chopped (sub jalapeno)

• 4 oz can of black beans, rinsed and drained

• ⅓ clove garlic, minced

• ⅛ tsp chili powder and ½ tsp more if you like more heat

• ⅓ tsp paprika

• ⅓ tsp cumin

• Cooking spray

• 1 large tortilla

• 1 cup shredded cheese, any kind works (I used mozzarella)

• ¼ cup salsa for serving

Directions:

1. Preheat your oven to 400° F.

2. Add 1 Tbsp olive oil to a skillet over medium heat. Then add the sweet potatoes and onions with a little salt and pepper. Cover the pan and let the potatoes and onions cook down for about 10-15 minutes, until the sweet potatoes are pretty soft. 

3. Add the green bell pepper, black beans, garlic, chili powder, paprika, cumin, and more salt and pepper. Stir well and cook until the bell pepper has softened, about 10 more minutes.

4. Assemble the quesadillas: Spray a baking sheet with cooking spray. Add a tortilla and sprinkle ½ cup of cheese over one half. Scoop about ¾ cup of filling on top of the cheese. Sprinkle another ½ cup cheese on top of the filling. Fold the tortilla over so it covers the filling and press down gently to even it out. Repeat 2 more times. Note that if you have extra filling, you can freeze it on it’s own or make more quesadillas to freeze to use in the future!

5. Bake the quesadillas at 400° F for 15-20 minutes. No flipping needed! Let them cool before cutting and placing them in containers.

Photo Credit: Canva by nata_vkusidey from Getty Images Pro

Recipe: Chocolate Chip Pumpkin Mug Cake

Compliments of Running with Spoons Blog

Ingredients:

• 2 Tbsp coconut flour

• ¼ tsp baking powder

• ¼ tsp ground cinnamon

• ⅛ tsp ground ginger

• ⅛ tsp ground nutmeg

• 1 Tbsp sweetener (raw honey, maple sugar)

• ¼ cup unsweetened almond milk

• 1 egg white

• 2-3 Tbsp pumpkin purée

• 1 Tbsp chocolate chips

Directions:

1. Add coconut flour, baking powder, and spices to a microwave-safe mug or bowl. Stir until well-combined.

2. Add in sweetener of choice and milk, stirring until no clumps remain before adding in your egg white. Use a fork or whisk to beat the egg into the batter.

3. Add pumpkin, mixing well to make sure that everything is fully incorporated. 

4. Fold in chocolate chips, reserving a few to sprinkle on the top.

5. Microwave on high for 2 ½ - 3 minutes, depending on microwave strength and thickness of mug. 

6. Remove from the microwave, grab a spoon, and enjoy!

Photo Credit: Canva by vm2002