Amy's Happy Tummy

1 1/4 C whole wheat flour* 1 C unbleached flour 2/3 C cane sugar 3 tsp baking powder 3 tsp cinnamon  1/2 tsp nutmeg 1 tsp salt 1/2 C unsweetened applesauce 1 C soymilk or almond milk 2 tsp vanilla 1/2 C canola or coconut oil 2 C grated carrots 1 C raisins 1/2 C walnuts, chopped Preheat the oven to 350 degrees. In a large bowl, whisk together all dry ingredients. You can even put in the raisins and walnuts at this point. In a separate bowl, whish together the wet ingredients. Fold in the carrots and stir until combined. Spray muffins tins with cooking spray and spoon batter into muffin tins. Bake for about 20 minutes for regular size muffins (17-18 minutes for mini muffins), or until a toothpick comes out clean.  *May substitute 2 Tbsp flaxmeal for part of the whole wheat flour. These muffins are also incredible as carrot cake cupcakes topped with cream cheese frosting! 

 We don't have to eat a gluten free diet at our house, but I like to have yummy recipes ready for anyone who has an allergy. It took a couple tries, but we really like the outcome of this recipe and we hope you enjoy it also!  Gluten-free, Dairy-free, Refined sugar-free! Ingredients: 1 C oat flour 1 C almond flour 3 tsp baking powder 1/2 tsp salt 2 T flaxmeal 1/2 C chopped walnuts 3 very ripe bananas 1/4 C canola oil 1/4 C maple syrup 1 tsp vanilla 3/4 C blueberries (frozen or fresh) Instructions: Preheat oven to 350 degrees F. Use silicone baking cups, cup liners, or spray for the muffin tin. In a mixing bowl mash the ripe bananas with a fork until smooth. Add all wet ingredients to the mashed banana. In a separate bowl, combine all dry ingredients. Then pour in the wet ingredients and mix until combines. Fold in nuts and blueberries. Scoop the batter into the baking cups or sprayed muffin tin. Bake for 28-30 minutes at 350, or until a toothpick comes out clean. Watch the ove...

This is one of our very favorite desserts and often gets requested for birthdays.  It's simple and so delicious. We even accidentally found out that it is great as frozen key lime pie as well! :) Ingredients: 12 oz firm tofu (water-packed or Mori-nu both work well!) 1 - 8 oz non-dairy cream cheese 1/2 C lime juice  3/4 C cane juice crystals 1 tsp vanilla extract 1 Tbsp honey 2 Tbsp cornstarch 1 graham cracker crust* Instructions: Blend all ingredients in the blender until very smooth. Pour into a saucepan and stir constantly over medium heat until it starts to bubble a little. Pour into a graham cracker crust and chill for at least four hours or overnight. *Use gluten-free crust to make this dessert gluten-free.

These vegan stuffed shells are a family favorite at our house! The filling works in these shells or in lasagna or in any ricotta recipe. It's easy and it's so tasty! Ingredients: 16 oz firm water-packed tofu 12.3 oz firm silken tofu (in the box) 1/4 C nutritional yeast flakes 2 tsp Italian seasoning 1 tsp garlic powder 1 Tbsp onion powder 1 C Vegenaise or other vegan substitute 2 T cornstarch 2 Tbsp chicken style seasoning 1 box of large shells Spaghetti Sauce (without citric acid*) Instructions: Cook large pasta shells al dente according to the box directions and set aside. Mash tofu together in a large mixing bowl. Add all seasoning and Vegenaise and thoroughly mix.  *If you cannot find spaghetti sauce without citric acid, you can make your own by adding seasonings to tomato sauce. Or you can search the internet for a simple recipe. Assembly: Put a thin layer of spaghetti sauce down in a 9x13 baking dish. Stuff each cooked shell with about a Tbsp of tofu filling. You should g...

These cookies are simply amazing: delicious, and easy! They are cookies so I wouldn't call them health food, but they definitely have healthful elements. Ingredients: 1 C Earth Balance stick margarine or Country Crock Vegan Sticks (or other plant-based margarine) 1 C packed brown sugar 1/2 C organic cane sugar 2 flaxmeal "eggs" (2 T flaxmeal plus 5-6 T water mixed) 1 Tbsp vanilla 2 1/4 C unbleached flour 1 tsp salt 2 tsp baking soda 1/2 tsp baking powder 2 C rolled oats 1 1/2 C dried cherries 3/4 C chopped walnuts Instructions: Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a baking mat. Cream the butter and sugars in a large mixing bowl. Add flax "eggs" and vanilla and mix until combined. Add flour, salt, baking soda, baking powder. Stir until combined and then mix in the oats. Scoop cookie dough onto the prepared baking sheets. Bake 10-15 minutes depending on the size of your cookies, or until the edges are just slightly golden. L...

I love cilantro and this a great way to add it to your menu! Use this dressing to top haystacks, taco salad, burritos, salad, or anything else you like cilantro on!  Simple and tasty! Ingredients: 1 C raw cashews 1 C water 3/4 C fresh cilantro leaves (more if you want!) 2 Tbsp lime juice 1 1/2 Tbsp nutritional yeast 1 clove garlic (or 1/2 tsp garlic powder) 1 tsp salt Instructions: If you do not have a high powdered blender, you will want to soak your cashews for at least 1 hour, preferably 2. Drain and rinse. Next, add all ingredients into your blender and blend for up to one minute or until the dressing is smooth and creamy. Chill at least one hour before serving. Lasts in the fridge for about 10 days. Makes 2 1/2 cups.  

 These scalloped potatoes are so yummy! You will love them! They are creamy. They are tasty. They are super easy to make! Ingredients: 5 C potatoes, sliced 1 large onion, diced 1/2 C cashews 3 C water 2 tsp salt 1 tsp onion powder 2 Tbsp flour (for GF option use 2 Tbsp cornstarch) basil Instructions: Cover potatoes with water in a pot and par boil for 5-7 minutes. Drain the water when done. Meanwhile, steam onion slightly in a small pan with a small amount of water. Blend cashews in 1 cup of water until smooth. Add remaining 2 cups of water salt, onion powder, and flour. In a 9x13 casserole dish layer potatoes and onion and sprinkle with basil. Pour cashew milk mixture over all. Bake at 400 for 25-30 minutes or until bubbling and tender.

Mayo or Miracle Whip...that is the question! :) When I was young, the answer was neither, but I needed something on my hotdog so it was a very little bit of mayo. I still don't use mayo a lot, but sometimes you need a little and I think this recipe actually tastes great.    This recipe is tasty, low-cost, and super simple! Ingredients: 1 C unsweetened or plain soymilk 1 C canola oil 1/2-3/4 tsp salt 1/2-3/4 tsp onion powder 2 Tbsp lemon juice Instructions: Put the first four ingredients into a high-speed blender.  Blend for one minute and then fold in 2 Tablespoons of lemon juice.  Mayo Tip:  If you want this to mimic sour cream, just add another Tablespoon or two of lemon juice.

This easy recipe came about because of a little mishap by an eight-year-old! :) One of the tastiest and best mishaps we've had in our home. (Watch the YouTube video to hear the whole story!)  This scrumptious bread recipe can easily be make into muffins, loaves, or cake. Ingredients: 1/2 C canola oil 1 large ripe banana, mashed 1/2 tsp vanilla 1 1/2 C natural applesauce 1 C whole wheat flour 1 C unbleached flour 1/2 C cane juice crystals 1 tsp baking soda 1/2 tsp salt 1 tsp cinnamon Instructions: Preheat oven to 350 degrees. Spray three small loaf pans or muffins tins with nonstick cooking spray. Combine al wet ingredients in a medium mixing bowl. Mix together well. Combine all dry ingredients in a a large mixing bowl and stir. Pour wet ingredients into dry ingredients and stir until combined. Spoon into pans. Bake loaves for 30-40 minutes, covered only half the time. Bake muffins for 20-25 minutes or until lightly golden and a toothpick comes out clean.