Prep & Cooking: 30 minutes
Makes: 12 muffins

Main Ingredients:
1 ½ cup whole wheat flour – substitute a gluten free blend if needed
3 ripe bananas mashed
¼ cup vegetable or liquid coconut oil
¼ cup coconut sugar
½ tbsp ground cinnamon
2 tsp vanilla
Pinch of salt
1 tsp baking soda
1 tsp baking powder
¼ cup peanut butter (chunky is best if you have it) – if you don’t want to use peanut butter, almond butter is a good substitute
¼ (or more) cup chocolate chips
¼ chopped peanuts (optional topping)

Method:
Pre-heat oven to 350°F and prepare a muffin tin.

Banana Tip: I use frozen bananas. Freezing ripe bananas is a great way to avoid waste and to have a stash of fruit ready for baking. I remove the banana stem prior to thawing, this creates a nice little opening for the ripe and often very soft fruit to travel through. I then place the bananas, peel on, flat on a plate and microwave them for 1-2 minutes; usually checking every 30 seconds after the first minute. By removing the stem prior to thawing, you will also avoid any bits of burnt banana peel (not a pleasant smell). When the bananas are thawed they can be easily squeezed from their peel right into your mixing bowl. If you have high-powered microwave you may wish to use a low or medium power setting or use the defrost feature instead; this may add a few minutes.

In a large bowl, combine oil, sugar, vanilla, and bananas. Stir to combine and use the back of your mixing spoon to break up the bananas until the mixture is smooth with few to no lumps. If your bananas are still firm, you may wish to use a fork or a whisk to mash them.

In a separate bowl, combine flour, spices, baking soda, baking powder, and salt. After the dry ingredients are mixed, add them to the wet ingredients and stir to combine. Add peanut butter and chocolate chips to the batter and gently fold the batter until incorporated.

Fill each of your prepared muffin cups ¾ of the way full and top with chopped peanuts, if desired. Bake for 20-25 minutes. Remove muffins from the oven and test for doneness using a toothpick. When the toothpick comes out clean, the muffins are done.

Allow to cool and store in an airtight container for up to one week.

Prep & Cooking Time: 45-50 minutes
Serves: 4-6
Pairs Well With: Baked BBQ Tofu

Main Ingredients:
4 - 6 large russet potatoes rinsed and scrubbed (skin on)
2 tbsp olive oil

Seasonings/Spices:
3 tsp garlic powder or 2 fresh cloves minced
2 tsp dried parsley
½ tsp chili powder
½ tsp paprika
1 tsp black pepper
1 tsp salt

Method:
Pre-heat oven to 400°F and prepare a baking sheet (or two) by lining them with aluminium foil or parchment paper.

Cut each rinsed and scrubbed potato into quarters and each quarter in half again. In a large bowl add oil and seasonings, whisk to combine. Add pre-cut potato wedges to the bowl and toss to coat evenly.

Place seasoned wedges in a single layer on the baking sheet, brushing or pouring over any of the excess oil blend remaining in the bowl.

Bake for 35-40 minutes, turning once at 20 minutes. Wedges should be golden and crisp.
Cooking times and oven temperatures may vary, watch these closely during the last half of baking to avoid burning.

Tips & Variations:

• If you don’t have russet potatoes, just use what you have, Russet potatoes are great for baking but not a necessity
• If you have a spice or blend on hand that you like – use it! Just combine an amount equal to the seasonings listed about with the oil and continue with the recipe
• Don’t have or want 6 potatoes? No problem,divide the oil and seasonings accordingly and bake for the same time at the same temperature

Prep & Baking: 30 minutes (plus cooling time before frosting)
Makes: 9 large brownies, 16-20 small brownies
Pairs well with: Coconut Whipped Topping

Main Ingredients:
½ cup finely shredded or processed beets (in a food processor or blender) approximately 3 small cooked beets
½ cup dried cherries
1 cup all purpose, whole wheat, or gluten free flour blend
¼ cup coconut sugar
½ cup vegetable or liquid coconut oil
½ cup cocoa powder
½ tsp baking powder
½ cup chocolate chips
Pinch of salt
Pinch of cinnamon

Frosting:
¼ cup plant-based butter
2 tbsp cocoa powder
3 tbsp icing sugar
½ tsp vanilla

Method:
Preheat oven to 350°F and line a 9x9 baking pan or dish with parchment paper or spray with coconut oil.

In a food processor or blender, shred the cooked beets into a pulp. Transfer to a large mixing bowl and add coconut sugar and oil. Stir to combine. In a separate bowl, combine remaining dry ingredients; flour, cocoa powder, baking powder, salt, and cinnamon. Stir to combine. Gradually add the dry ingredients mixture to the wet and stir to incorporate. When the dry and wet ingredients are thoroughly mixed and no lumps remain, fold chocolate chips and dried cherries into the mixture.

Transfer batter to a prepared 9x9 baking pan or dish and bake for 25 minutes. To check if brownies are baked through insert a toothpick or clean knife into the middle of the brownies, it should come out clean. If batter remains uncooked, continue baking in 5 minutes intervals.

Allow brownies to cool completely before topping with frosting. If you prefer a thicker layer of icing, as shown in the photo, we suggest doubling the frosting recipe.

Tips & Variations:

• Want to skip the frosting? These brownies are tasty and sweet on their own, melting some dark chocolate and drizzling it over the cooled brownies in place of frosting is also an option
• Garnish with coconut whipped topping (recipe link above) and fresh cherries, chocolate shavings or cacao nibs
• These brownies are best kept refrigerated

Prep & Cooking: 40-45 mins
Serves: 4-6
Pairs well with: Whole Wheat Cornbread Muffins

Main Ingredients:
2 cups cauliflower florets
2 cups carrots, diced
1 medium onion, diced
2-3 tbsp olive oil
Salt and pepper to taste
1-2 tsp fresh garlic, minced OR ½ -1 tsp powdered
3 cups vegetable stock
1 tbsp (or more) grated fresh ginger

Method:
Preheat oven to 425°F and line a baking sheet with parchment paper or foil.
In a large bowl, drizzle cauliflower and carrots with olive oil. Add salt and pepper to taste and toss to coat. Roast vegetables for 20-25 minutes, turning once halfway through until carrots are tender.

In a large pot, warm 1 tbsp of olive oil over medium heat and sauté onions until translucent.
Add fresh garlic, stirring frequently to avoid burning. Transfer cauliflower and carrots to the pot and stir to combine. Add the vegetable stock and turn heat up to medium-high. Allow the soup to simmer for 5-10 minutes.

Remove the soup from the heat and, using an immersion blender or standard blender, process the soup to desired thickness. If you prefer a chunkier soup, remove some of the carrots and cauliflower prior to blending. Return the soup to the heat and stir in the grated fresh ginger. Heat through on low.

This soup will keep in a lidded container for up to a week in the refrigerator or in the freezer for months. We suggest single serving sizes for freezing.

Tips & Variations:

• As always, use what you have – No carrots? Use sweet potato or even parsnip
• Ginger packs a punch on its own, but adding a pinch or more of cayenne will take things up a notch!
• Need to feed a crowd? Double or triple the recipe if you have a large enough pot