Raw Chia Jam

 1 c. frozen/thawed fruit (strawberries/blueberries/raspberries/peaches)

1+ T. water

1 T. chia seeds

liquid sweetener to taste, opt. (honey, maple syrup, stevia, etc)

Mash or blend fruit until desired consistency. Add water, chia seeds and sweetener, if using, and mix well. Transfer to a glass jar, cover, and allow to sit in the fridge for at least 1 hour to set up. Enjoy!

Jam should last about 1 week in the fridge.

Peanut Butter Muffins

 1 3/4 c. flour

1/2 tsp. salt

2 tsp. baking powder

3/4 c. sugar

1 c. creamy peanut butter

1/3 c. oil

1 egg

1 c. milk/water

1 c. chocolate chips, opt.

Mix together the dry ingredients, then add in the wet ingredients and mix thoroughly. Stir in the chocolate chips, and pour into 12 greased muffin cups. Bake at 400 degrees for 15-18 mins. Allow them to cool slightly before serving.

Chocolate Banana Muffins

1 c. + 2 T. whole wheat flour

1/4 c. cocoa

1/4 tsp. salt

1 1/4 tsp. baking powder

1/2 tsp. baking soda

(2 scoops of collagen powder, if desired)

1/4 c. oil

1/4 c. milk/water

1 tsp. vanilla

1 c. mashed bananas (about 3 bananas)

1/3 c. brown sugar (or coconut sugar)

1/2 c. chocolate chips 

Combine dry ingredients in a large bowl, then add the wet ingredients, plus the chocolate chips. Use hand mixer to thoroughly combine everything together. Pour dough into 12 muffin cups. Bake at 425 degrees for5 mins, then lower the temperature to 350 and bake for an additional 15 mins.

Crispy Whole Grain Waffles

 2 c. whole wheat flour

1 c. whole-grain flour mix (combination of ground: oats, brown rice, millet, sorghum)

1/4 c. ground flax meal (or substitute 4 eggs)

2 T. baking powder

1 tsp. salt

1/4 c. sugar

1/2 c. oil

2-4 c. water (start with 2 and add more as needed to make a thin batter)

Combine all the ingredients and cook on hot waffle iron until lightly browned.

Jam Bars

             1 1/2 cups whole wheat flour

• 1 1/4 cups rolled oats
• 1/2 cup coconut oil (feel free to substitute butter)
• 1/4 cup raw honey
• 1/4 cup pure maple syrup
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 cup jam or preserve of choice

Method:

1. Preheat the oven to 350F
2. Butter an 8" square baking or cake pan and line the bottom with parchment paper.
3. In a large bowl, whisk the flour, oats, salt, and baking soda.
4. Add the coconut oil (preferably melted), honey, and maple syrup.
5. Transfer about 2/3 of the mixture to the prepared baking pan. Pack the mixture down firmly.
6. With a spoon, spread the jam or preserves over the dough.
7. Sprinkle the remaining 1/3 mixture over the preserves.
8. Finish with a sprinkle of oats to cover any bare areas.
9. Bake for 20 - 25 minutes or until the top is golden brown.
10. Allow to cool completely before cutting.

From: https://www.myhumblekitchen.com/2012/09/naturally-sweetened-whole-wheat-oatmeal-jam-bars/#google_vignette

Super Simple Bean Soup

 1/2 c. olive oil

2-3 tsp. minced garlic

3 (16 oz.) cans of beans, drained and rinsed (white, navy, cannellini, etc.)

salt and pepper, to taste

1 c. water or broth

Sauté the garlic in the olive oil for a few minutes, then add the beans, salt and pepper. Simmer for 5 minutes, then add the water/broth. Use an immersion blender to break up some of the beans, but don't make it perfectly smooth. Simmer for 5 more minutes, and adjust seasonings (maybe add some chopped parsley?) before serving.

Black Lentil Curry

 

• 2 tablespoons coconut oil
  
• ½ yellow onion, diced
• 3-4 cloves of garlic, diced or minced
• 1 tablespoon fresh ginger, grated
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• ½ teaspoon mustard seeds
• 1 tsp garam masala
• 1 tsp turmeric
• ½ teaspoon salt
• 2 cups water or vegetable broth
• 1 cup black lentils
• 1 cup tomato sauce (or 1/2 c. tomato paste with 1/2 c. water)
• 1 cinnamon stick
• 1 cup coconut milk
• Fresh cilantro

Instructions

1. Place the coconut oil in the electric pressure cooker. Turn the Instant Pot on the saute function.
2. Add the onion, garlic, ginger, cumin seeds, coriander seed, and mustard seeds, and cook for 3-5 minutes or until softened.
3. Add the garam masala, turmeric, and salt and blend into the oil and vegetables.
4. Turn the Instant Pot off (cancel). Add the vegetable broth and use a wooden spoon to scrape any bits of seasoning off the bottom of the pot.
5. Add the lentils and tomato sauce. Stir to blend. Add the cinnamon stick.
6. Place the lid on the electric pressure cooker and seal. Set to pressure cook for 30 minutes.
7. When the time is up allow the pressure cooker to naturally release the pressure for another 30 minutes or so. Remove the lid from the Instant Pot away from the face.
8. Add the coconut milk while the Instant Pot is still on the warm function. Serve once the coconut milk is warmed through.