Carrot Cake Vegan Cookies!

These cookies were a big hit with my nieces and nephews. It was super easy to make and may be a fun fall favorite. You can get creative with whatever you want to put in them! raisins, nuts, seeds, flax, fruit and chocolate. Enjoy :)

carrot cookies.jpg

Ingredients

  • 1 cup quick-cooking oats

  • 1 cup white whole wheat flour, regular whole wheat flour or almond flour

  • 1 tsp. baking powder

  • 1 tsp. ground cinnamon

  • ½ tsp. fine sea salt

  • 1 ½ cups peeled grated carrots (about ½ pound)

  • 1 cup roughly chopped raw pecans or walnuts

  • 1/2 cup raisins, preferably golden

  • ½ cup maple syrup

  • ½ cup melted coconut oil or canola oil

Instructions:

  1. Preheat the oven to 375°F. Line a large rimmed baking sheet or 2 with parchment paper.

  2. In a large bowl, combine the oats, flour, baking powder, cinnamon, and salt. Then add carrots, walnuts, and raisins and stir to combine.

  3. Add in the maple syrup and coconut oil. Mix well

  4. Drop ¼-cup scoops of dough onto the prepared baking sheet, leaving several inches of space around each one. Use the palm of your hand to gently flatten each cookie to about ¾ inch thick.

  5. Bake until the cookies are golden and firm around the edges, ~20 minutes. Cool the cookies on the baking sheet on a cooling rack for 10 minutes.

    Makes ~14 cookies

Nutrition (1 cookie): Calories 198, Fat 12 g, Carbohydrates 21 g, Fiber 2 g, Protein 2 g, Sugar 11 g

carrot cookies 1.jpg

My Famous Turkey Meatballs

  • 1 lbs ground turkey, very cold

  • 1 egg

  • 1/2 c of parmesan cheese, more for serving if desired

  • 1/2 cup of watsuee chickpea crumbs

  • 1 tsp of italian seasoning

  • 1/4 cup of onion or shallot

  • 1/4 cup of chopped chives or basil (if you don’t have this no problem)

  • 2 garlic cloves

  • pepper for seasoning (I don’t like to add salt because the tomato sauce has salt)

  • 3 tablespoons extra-virgin olive oil, more as needed

  • 3 cups marinara sauce, more to taste

  1. In a large mixing bowl, combine turkey, egg, cheese, chickpea crumbs, onion, chives, garlic, pepper, italian seasoning and mix well. These are easiest to form into balls while cold so you can place them in fridge if needed. Form into 1 1/4-inches in diameter. or whatever size you prefer

  2. Heat 2 tablespoons of olive oil in a large sauté pan. When hot, add meatballs to fit in one layer without crowding, and brown on all sides, 5 to 8 minutes. Transfer to a plate, add another tablespoon of oil to pan and brown another layer of meatballs, transferring them to the plate as they brown. Repeat until all meatballs are browned, adding more oil to the pan as needed.

  3. Return meatballs and their juices to pan, shake pan to cover the meatballs with sauce, and lower heat. Partly cover pan and simmer until the meatballs are cooked through, 15 to 20 minutes.

  4. Serve hot, drizzled with more olive oil and sprinkled with more cheese or garnish as desired

adapted from NYTimes cooking

Vegetable Casserole

I’m on a big egg kick. Eggs with cheese and veggies are so versatile and so easy to cook — not to mention, always delicious. This dish is also keto and low carb friendly. It can be prepped the night before and it’s perfect for company. You can add any vegetable or type of cheese to this dish. You can also omit adding salt to reduce the sodium (the cheese has plenty of salt without having to add any).

Ingredients:

  • 2 tbsp olive oil

  • 1 shallot

  • 3 cloves garlic

  • 2-3 small zucchini

  • 1 cup Button mushroom

  • 1/2 cup Broccoli

  • 1/2 cup of tomatoes

  • 8 eggs

  • 2 tbsp half and half

  • 1 tsp salt

  • 1/2 tsp pepper

  • 2 tbsp Parmesan

  • 1/2 cup mozzarella

  • chives to garnish

Recipe

  1. Heat oil in a pan. When hot add shallots and garlic, cook for ~2-3 minute

  2. Add mushroom, cook for 2-3 min, add zucchini and broccoli, cook till soft, about 7 minutes, add tomatoes

  3. In a bowl mix egg, half and half, mozzarella, 1 tbsp of Parmesan and salt & pepper

  4. Add vegetables to casserole dish, pour egg mix on top and mix with veggies

  5. Top with extra veggies

  6. Place in oven for 25-30 min, make sure center is cooked

  7. Garnish with chives

Nutriton: Makes 4 slices (serving 1 slice) Calories: 190, Fat: 15 g, Carbs: 8 g, Fiber 2 g, NET carbs 6 g, Protein: 11 g, Sodium: 600 mg



Zucchini Mozzarella Frittata

Frittata’s are versatile, easy, take minimal time, and are delicious! Whenever I have extra veggies in the fridge I love to make a frittata! For this one I just used zucchini, shallots, garlic, mozz, parm, and eggs! The vegetables and cheese can all be substituted to whatever you have on hand or are in the mood for!

7BB6D31B-51A3-4778-9B41-5CC0E458B7DA.jpg

Ingredients

  • 2-3 cloves of garlic, chopped

  • 1 shallot, chopped

  • 1 zucchini (~3 cups), chopped

  • 2 tbsp olive oil

  • 6 eggs

  • 2 tbsp half and half

  • 1 cup mozzarella

  • 1 tbsp parmesan

  • 1/4 tsp salt

  • 1/4 tsp pepper

Recipe

  1. Preheat oven to 350

  2. Mix eggs, half and half, mozzarella, parmesan, salt & pepper in a bowl

  3. In a 10 inch oven proof skillet, heat the oil to medium/high heat, sauté onion and garlic (3-4 min), add zucchini (and/or other vegetables) till sautéed to desired texture (I like the vegetables to be tender but not overcooked)

  4. Spread the vegetables, onions and garlic to the bottom of the pan and add egg mix, reduce heat to medium

  5. Add any extra cheese or vegetables to the top

  6. Place in oven and cook for 15-18 minutes

  7. Garnish the frittata with extra parm and herbs!

Nutrition (serving 1 slice): 234 calories, 15 g fat, 6 g carb, 2 g fiber, 4 NET carbs, 18 g protein, 480 mg sodium

Chicken Parm Meatballs

Chicken parm meatballs are a yummy staple for dinner. They can be paired with zucchini noodles, high fiber chickpea pasta or just with a side of vegetables! They are versatile and super easy to make. I actually made them while I was getting ready for a night out!

83C2AC3B-0455-42EE-9F89-E4EC07B65F10.jpg

Ingredients

  • 1 pound ground chicken

  • 1/2 cup Marinara or vodka sauce (i used jar goods vodka sauce)

  • 1/4 c grated parmesan cheese

  • 3 cloves of garlic, minced

  • 1/2 tsp dried italian seasoning

  • 1/2 tsp onion powder

  • 1/2 tsp sea salt

  • 1/4 tsp of black pepper

  • 1/2 cup shredded mozzarella

  • 2 tbsp chopped parsley

Recipe

  1. preheat oven to 350 and lightly oil a baking dish

  2. mix ground chicken, 2 tbsp of marinara, 1/4 c of parm cheese, garlic, italian seasoning, onion powder, sea salt and black pepper

  3. form balls to desired size, place in oven and bake for 25-30 minutes

  4. take meatballs out of the oven and top with remaining marinara sauce and mozz cheese

  5. place back in oven for ~5 minutes till cheese is melted (i put the meatballs on a higher shelf to cook the top well)

  6. garnish with parsley and serve

Makes 18 balls

Nutrition (serving 1 meatball): 66 calories, 4 g fat, 1 carb, 6 g protein, 118 mg sodium