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 salad is simple. This salad is delightful. It  is light and refreshing.  You can adjust the amount of honey in it to reflect your preference for sweet or tart.  It's also a very versatile recipe.  You can add any fruit you like to it.  Just don't forget the cranberries! :) Ingredients:  Chop small in food processor or blender: 1 16oz package cranberries, fresh or frozen 2-3 sweet apples 1 lb frozen strawberries, chopped, fresh or frozen (be careful not to make it into smoothie!) Instructions: Dump the above into a mixing bowl and add: 1-quart bag crushed frozen raspberries 1 20 oz can crushed pineapple 1/4 to 1/3 C honey Mix and let sit a couple hours before serving. This is a very versatile recipe. I've added Mandarin oranges, blueberries, or chopped peaches before. Use what you have on hand. Also, to make it completely raw you could use fresh pineapple. Very yummy!

This isn't your typical quiche because it lacks the egg product! But what it lacks in egg, it makes up for in taste. It is super yummy and is good for breakfast or for lunch. The bonus is that it doesn't get much easier than blending, pouring, and baking.   Ingredients: 1 C water 1 lb firm water packed tofu 2 1/2 Tbsp cornstarch 1 Tbsp lemon juice 1 1/2 tsp salt 1/2 tsp oregano 1 1/4 tsp basil 1/4 tsp garlic powder 1/4 tsp dill weed 1 1/2 tsp chicken seasoning (I use McKay's in the recipe) 10 oz frozen chopped spinach, thawed and drained* 1 C olive slices* 1 small can mushroom pieces* Instructions: Place al but the last three ingredients in a blender and blend until smooth. Place blended mixture in a large bowl and stir in the vegetables. Pour into two pie crusts and bake at 350 for 30-40 minutes, or until a toothpick comes out clean. *You can substitute other vegetables, but theses are our favorites! :)

I've never been one to roll out a pie crust so anything that I can press and squeeze and shape is great for me! :) I love this crust that I use for quiche because you mix it up and press it in the pan. Ingredients: 1 C whole wheat or unbleached all-purpose flour 1 C almond meal 1/2 tsp salt 2 Tbsp mild olive oil or canola oil 2-3 Tbsp water 1 Tbsp flaxmeal, optional Instructions: Preheat the oven to 375 degrees F. In a food processor, add the dry ingredients and pulse to combine.  With the food processor running, slowly drizzle in oil.  Add the water as well, but just one tablespoon at a time until the dough sticks together when you press it between your fingers. Crumble the dough into the pan and press the mixture evenly on the bottom and up the sides of the pan. Press firmly and evenly. Poke a few holes in the bottom of the crust, and then bake for 8 to 10 minutes. Once you pull it out of the oven, it's ready for you to pour a filling in and bake. 

 Chia pudding. The first time we had this we were so impressed. My kids (and I!) gobbled down the everything that I made. It was truly yummy! And it's so good for you. Fiber. Protein. Healthy fats. This yummy meal helps control your blood sugar levels and is great for cholesterol levels and gut health. It's good for building lean muscle, and it helps you feel full and satisfied.  Ingredients: 1/4 C chia seeds 1 C soymilk (or other nondairy milk) 1 T maple syrup (or other natural sweetener) Instructions: Pour ingredients into a jar and mix well. Let settle for 2 - 3 minutes and then mix again. You don't want any clumping. Cover the jar and store in the fridge or at least 2 hours. When you're ready to eat, top with your favorite fruit and enjoy cold.  

You can call it yogurt.  You can call it pudding.  We call it yummy! You can use it on so many things!  We love it on granola, pancakes, and oatmeal.  We also love it plain. We even use it as one of the toppings when we make oatmeal bananas splits.  While the base is tofu, I don't think you'll be able to tell. Ingredients: 1 16 oz block of firm water-packed tofu 4 C (heaping) of frozen strawberries (can throw in other berries) 1/2 C honey 1/4 C canola oil (or other neutral flavored oil) 1 T lemon juice 1 tsp vanilla Instructions: Put all ingredients into a blender and run until completely smooth and mixed thoroughly.  Put into a sealed container and store in refrigerator for an hour or two.  It will get a bit thicker as it sits in the refrigerator. Enjoy!

Wow!! Homemade blueberry muffins! How much better can it get? We make these quite often and never tire of eating them. You can do other fruit variations as well. Peach, Orange cranberry, and the list goes on... Enjoy these delicious muffins! Ingredients: 1 C whole wheat flour 3/4 C unbleached flour 3/4 C quick oats 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/2 C cane juice crystals 1 C blueberries, fresh or frozen (we like a heaping cup!) 1 C soymilk (add a splash more if you think the batter is too thick) 1/4 C oil 1/2 C applesauce 1 tsp vanilla Instructions: Preheat oven to 350.  Spray muffin tin.  Mix together dry ingredients in a mixing bowl.  Mix together wet ingredients in a separate bowl.  Combine and stir until well mixed.  Fold in blueberries.  Bake until golden brown and toothpick inserted comes out clean…about 20-22 minutes for regular size muffins.  Mini muffins are great also....bake these for 18-20 minutes.  *Ovens var...

It's so nice to have granola on hand when you need a quick breakfast.  Add fruit, nuts, and a plant-based milk and you have a very well-rounded meal!  It's the most important meal of the deal so make sure to fill up on the right foods!  This granola recipe is one of the right foods!   It's healthy. It's lightly sweetened with all natural sweeteners. It's crunchy. It's filled with fiber, protein, vitamins, and minerals. It's delicious. Ingredients: Put into a large mixing bowl: 8 C regular rolled oats 1 C shredded coconut 1 C chopped nuts (any kind you like) Optional: seeds, dried fruit, flaxmeal Optional: can add flaxmeal or substitute some quick oats if you want chunkier granola.  Be sure not to stir your granola while it's baking to ensure chunkiness. Put into a second mixing bowl and combine thoroughly: 1/2 C honey 1/2 C pure maple syrup 1/2 C canola oil 1-2 T vanilla extract Instructions: After mixing wet ingred...

These are a favorite for everyone in our family!  They are so delicious and a bit more healthy than regular pancakes because of the added sweet potato.  That adds fiber, Vitamin A, and lots of antioxidants that help to protect your body from free radicals. (F ree radicals are unstable molecules that can damage DNA and trigger inflammation, which can lead to chronic illness). So enjoy!  Eat up!  And if your kids don't like sweet potatoes.  Don't worry.  They'll never know that it's in there.  I even substituted butternut squash one time and no one could tell the difference.  :) Ingredients: 1 C whole wheat flour 1 C unbleached flour 2 Tbsp cane sugar 4 tsp baking powder 1 tsp salt 1 tsp cinnamon 1/4 tsp nutmeg 2 C soymilk (or other plant-based milk...more or less to your liking.  It just affects the thickness of these pancakes) 1 C cooked, pureed sweet potato 1/4 C canola oil 1/2 C applesauce Instructions: Mix dry in...

I made french bread yesterday so what better thing to make (besides garlic bread!) than french toast!  This recipe is easy, healthy, and yummy! Ingredients: Blend together: 1 C soymilk (or other nondairy milk) 1/2 banana (riper is sweeter) 2 T flaxmeal 1/2 tsp vanilla slices of bread (any kind you like, but we really like french bread) Instructions: Dip each piece of bread into the batter, flipping to coat each side.  Put into hot frying pan and brown on both sides. Top with your favorite toppings!

It's easy.  It's cheap.  And we think it tastes good!   Good enough to use on cereal with nothing else added. Ingredients: 1/2 C dry soybeans Water Optional: Sweetener such as dates, cane sugar, honey, etc. Salt Vanilla Instructions: Rinse 1/2 cup soybeans until there is no foam.  Boil them in water for about 18 minutes.  Rinse them again briefly.  Put into a high powered blender and add 2 cups of water.  Blend for 5 minutes.  I find that blending at such a high speed for 5 minutes mixes things so well that I don't even need to filter it through a nutmilk bag.  Add more water to reach desired consistency (3-4 cups for our family.  If you want to use dates for sweetener, this is where you would add them.  Blend again.  Pour into a pitcher and add other add-ins such as liquid or dry sweetener, salt, or vanilla.

These fantastic pancakes are a work in progress!  I'm still working to perfect it.  It doesn't seem to get completely cooked on the inside.  Someone suggested adding a couple tablespoons of cornmeal to the recipe so I'll do that next time I try it.  The taste is still amazing and we'd continue to eat them just the way they are. Topped with PB, banana, walnuts and drizzled with pure maple syrup! Ingredients: 1 C oat flour 1/2 C whole wheat flour 1/2 tsp baking soda 1/8 tsp salt 1/4 chopped walnuts 1 ripe banana, cut in pieces 1 T vanilla 1 T maple syrup 1 1/2 tsp apple cider vinegar 1 C almond or soy milk Instructions: Blend it all up until smooth.  Pour in 1/4 C portions onto a hot pan sprayed with cooking spray.  Flip with little bubbles start to form and the bottom is golden.   *I have also substituted the whole amount of flour (1 1/2 C) and done half of that whole wheat and half unbleached.

This is our celebration meal!  :)  Anytime there is something to celebrate this is what we have because everyone LOVES it! Ingredients: Bananas - split Oatmeal - cooked thick so you can scoop it with an ice cream scoop Strawberry pudding       1 16oz container firm water-packed tofu      1/2 C honey      1/4 C canola oil      16oz bag of frozen strawberries      1 T lemon juice      1 tsp vanilla Instructions: Blend all the ingredients and put them in the refrigerator.  So yummy on granola as parfaits, as a split topping, or just plain. Blueberries Strawberries, chopped Pineapple, pieces or crushed Granola Coconut Pecans or almonds Cranberries or raisins Whipped topping (our favorite is from p.99 in 7 Secrets) A cherry on top! THESE ARE SO GOOD!  Ask any of us!  :)