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no bake brownies
Sweets | Vegan

No Bake Fudge Brownies

tuna noodle casserole
Dinner

Gluten-Free Tuna Noodle Casserole

chilled lentil salad with kale sunflower seeds cauliflower and butternut squash
Dinner | Salads | Vegan

Chilled Lentil Salad w/ Kale & Squash

cookie butter
Sauces + Dips | Sweets | Vegan

Cookie Butter

gluten free turkey meatloaf
Dinner

The Ultimate Turkey Meatloaf

chocolate tahini truffles
Sweets | Vegan

Chocolate Tahini Truffles w/ Orange + Pistachio

mini chocolate peppermint patties
Sweets | Vegan

Chocolate Peppermint Patties

vegan and gluten free eggplant lasagna
Dinner | Vegan

Vegan Eggplant Lasagna

nanaimo bars
Sweets | Vegan

Vegan Nanaimo Bars

farro kale salad with cherries and gorgonzola
Dinner | Salads

Kale Farro Salad with Cherries & Gorgonzola

Spinach Banana Pancakes
Sides + Snacks

Spinach Banana Pancakes

Trader Joes Favorites
Wellness

Trader Joe’s Favorites

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COCONUT COFFEE TAHINI MACAROONS (makes ~14) INGRE COCONUT COFFEE TAHINI MACAROONS (makes ~14) INGREDIENTS: 1/2 cup unsalted cashew butter 2.5 tbsp tahini (or melted coconut butter) 1/4 cup maple syrup 2.5 tbsp melted coconut oil 1.5 tbsp coconut flour 1.5 cups unsweetened small coconut flakes (+ 2 tbsp more) 3/4 tsp vanilla 2 tsp espresso powder choc drizzle: 1/4 cup dark chocolate chips 1 tsp coconut oil 1/8 tsp sea salt RECIPE: Mix cashew butter, tahini, maple, melted coconut oil, salt, vanilla + espresso powder in a bowl. Add in the coconut flakes + coconut flour and mix well until combined. I needed a couple extra tbsp of coconut flakes (listed in the ingredients) so that’s why it’s additional. You want it to be sticky but not fully sticking to your spatula. Freeze until semi-hard to the touch, about 10 minutes. Make the chocolate drizzle by microwaving everything together for 30 seconds at a time (or using very low heat on the stove quickly). Using small cookie scoop, scoop the dough and use your other hand to press into the flat side so it fills out the mold. Lay onto parchment-lined baking sheet. Pour the chocolate drizzle + add flakey sea salt on top. Freeze for another 5-10 minutes to set and enjoy! Can be stored in the fridge for 10 days or freezer for one month.
@cocojune_organic ⚡️⚡️ @cocojune_organic ⚡️⚡️
CHARRED BROCCOLINI SALAD W/ FARO 8 oz broccolini CHARRED BROCCOLINI SALAD W/ FARO 8 oz broccolini 1 can chickpeas 1 cup farro 3/4 cup walnuts, unsalted 1 tbsp honey 1/4 cup chopped chives (optional) CARAMELIZED SHALLOT VINAIGRETTE: 1 large shallot, thinly sliced 1 tbsp grain mustard 2 tbsp ACV 2 tbsp olive oil 2 tbsp avocado oil 2 tbsp water 1/2 lemon, juiced (or orange) 1 tbsp maple 1/4 tsp salt pinch black pepper TO MAKE: Heat oven to 400. Drain and pat chickpeas dry. Add to a large parchment lined baking sheet, drizzle with olive oil and season (1/4 tsp salt, 1/4 tsp garlic powder, black pepper). Toss to coat. Roast for 15 minutes. Cook farro according to package directions (I like the quick-cook style from Trader Joe’s). Drain and run under cold water to cool / stop cooking. Set aside. Prepare broccolini. Chop off the last 2 inches of the bottoms. Then roughly cut into smaller 1-2 inch pieces. Once the chickpea timer is done, move the chickpeas over on the pan to make room for broccolini. Drizzle with olive oil and some salt / pepper. Put the whole pan back in the oven for 15 more minutes. Heat a small frying pan over medium low heat. Add a little olive oil and the sliced shallots. Let cook a few minutes until slightly translucent, add a little salt + a splash of water and cover (this helps to steam / caramelize). Turn to low and let cook for 10-15 minutes, tossing occasionally so they don’t burn. A little crisp is good! Make the honey walnuts: dry roast walnuts over medium low heat until slightly browned. Add 1 tbsp honey and generous pinches of salt and toss. After a few minutes pour onto parchment paper or a plate to let cool. Once the shallots are done, make the dressing by pulsing everything in a small blender or with immersion blender. Combine everything together in a large bowl. Add a couple pinches of salt and toss. Add chives and as much feta as you’d like. I use about 3/4 of the dressing but definitely be generous as the farro soaks it up! * Will last in the fridge for a few days, but obviously the crisp factor is best on day one*
KIMCHI BEEF BOWLS! 🥣 INGREDIENTS 1 lb ground KIMCHI BEEF BOWLS! 🥣 INGREDIENTS 1 lb ground beef (85/15 preferred ratio) 1 large carrot (diced small) 1 shallot (diced small) 3 scallions (chopped) 1 cup snow peas for topping: cilantro, kimchi, avocado, sesame seeds Sauce: 4 tbsp soy sauce or tamari (or ⅓ cup coconut aminos) 3 tbsp rice vinegar 1 tbsp coconut sugar 1 tsp chili garlic sauce (I like Huy Fong brand) 1 tsp fresh ginger (grated) 1 garlic clove (grated) Coconut Rice: 1½ cups sushi rice 1 cup full-fat coconut milk 1 cup water ½ tsp salt 1 lime (zest and juice) INSTRUCTIONS Combine the rice, coconut milk, water, and salt into a pot and stir. Soak for 10 minutes (This step is not totally necessary, but very helpful with sushi rice. You can skip if in a hurry!) Finely chop the carrot and shallot. Heat a large cast iron (or frying pan) over medium high heat. Once hot, add the ground beef, breaking up. Let cook for 7-8 minutes, until mostly cooked through. Push the beef to the side and add in shallots and carrots. Let cook 5 minutes to soften a little. Cook the rice: bring to a boil and then lower to simmer and cover. Cook for 20 minutes. When done: remove from heat and LEAVE the lid on for another 5-10 minutes. This helps it to steam and get a bit sticky. When ready, add the zest and juice of one lime. Fluff and stir. Make the sauce by combining all ingredients into a small bowl. Stir and pour into the beef pan, mixing everything together. Continue to cook over medium heat, letting the beef soak up the sauce (another 5-7 minutes). Stir every so often, but let things get a little crispy on the edges. When the sauce is almost soaked up, but not fully, add the snow peas and scallions and stir. They should cook very quickly, just a few more minutes. You want the beef to be juicy and not dried out. Assemble your bowl with the rice, beef mix, and optional toppings (kimchi, avocado, cilantro, sesame seeds). Enjoy! Recipe also here — https://mackenziestable.com/kimchi-beef-bowls/
it may snow tomorrow but not today it may snow tomorrow but not today
CHOC CHIP MATCHA COOKIES 🍪 INGREDIENTS 2 cup CHOC CHIP MATCHA COOKIES 🍪 INGREDIENTS 2 cups almond flour ½ cup melted coconut oil ½ cup coconut sugar ½ cup chocolate chips (I like Hu Kitchen brand) ¼ cup coconut flour 2 eggs (room temperature preferred) 2 tbsp matcha powder 1 tsp vanilla extract ½ tsp sea salt ¼ tsp baking powder •Heat the oven to 350 degrees and line a baking sheet with parchment paper or spray with coconut oil. •Combine all wet ingredients into a bowl: eggs, coconut oil, & vanilla. Make sure the coconut oil isn’t hot. Whisk well. •Add in dry ingredients: almond meal, coconut flour, coconut sugar, matcha powder, salt, and baking powder. •Stir to combine and then gently fold in the chocolate chips. Form the dough into desired cookie size (pressing down slightly as they don’t spread much at all) and bake for 12-14 minutes. Once they crack a tiny bit or turn very slightly golden, take them out. They should still be quite soft and will continue to cook for a couple of minutes on the pan. Don’t overcook so they’ll stay soft on the inside! •Eat immediately. Or store in an air tight container to try and practice self control. They are best eaten within 3 days or frozen for longer Also here: mackenziestable.com/chocolate-chip-matcha-cookies/
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