CREPES

Ingredients:
2 eggs
1.5 C milk (we use coconut almond)
1 C all-purpose flour
1 T coconut oil
1 t vanilla
1/4 t salt

(Additional ingredients for sweet crepes: honey, cinnamon, nutmeg)

Savory Toppings: egg whites, spinach, basil, diced chicken, vegetables, etc.
Sweet Toppings: nutella, berries, bananas, chopped nuts, coconut, etc.

Directions:
Beat together the eggs, milk, flour, oil, vanilla, and salt. Place in the fridge for an hour or so. Then pour a very thin layer into a pan or use a crepe maker. Cook for just a few minutes and then gently flip to cook for about another 30 seconds on the other side. Place cooked crepes on a plate and cover until ready to serve. I usually do this for about 1/2 of the batter and then when I am done with my "dinner crepes", I mix in about 1 T honey, 1/2 t cinnamon and 1/4 nutmeg into the remaining batter to make my "dessert crepes". For a light dinner, I love to wrap egg whites, turkey bacon, spinach, basil, and goat cheese into the dinner crepes and then wrap nutella and fruit in the sweeter ones for dessert.

A simple crepe maker makes this meal super easy!

VEGAN CHOCOLATE CHIP COOKIES

ZUCCHINI CHOCOLATE CAKE

I'm ALWAYS on the look-out for "healthy" sweeties. This one from Yammie's Noshery is one of my favorites so far. Head over to her site for the full recipe. This is the simple ingredient list:

• 1/3 C whole wheat flour
• 1/3 C unbleached all-purpose flour
• 1/2 C brown sugar (her recipe calls for 3/4 C)
• 1 t baking soda
• 3/4 t baking powder
• 1/2 t cinnamon (her recipe calls for 1/4 t)
• 1/4 t salt
• 1/2 C cocoa powder
• 2/3 C applesauce
• 1 egg, lightly beaten
• 1 t vanilla
• 1 medium zucchini, shredded (about 1 or 1.5 C) (or carrots)
• 1/2 C chocolate chips

I've baked it in cake-form and mini cupcake-form. (The mini cupcakes baked for 25 minutes.) YUUUM!

SPAGHETTI and MEATBALLS

Tonight we took dinner over to a friend's house so I wanted to make something a little more "normal". It needed to be a quick meal too because we didn't have much time between church and getting there to help paint. 

I've never made meatballs before; but thought it could be a good option because our friends could add the meat to make the meal a little more filling and Scott could opt out, keeping his veg-friendly. The recipes I put together were quick and easy and we all loved 'em.

Spaghetti Sauce (this made a LOT -- Maybe 10ish servings)

• olive oil, salt and pepper
• 1 sweet onion, diced tiny
• 5 garlic cloves, minced
• 28 oz can of crushed tomatoes
• 16 oz can of diced fire-roasted tomatoes
• 16 oz can of tomato sauce
• 2 tsp basil
• 1 tsp oregano
• 1 tsp Italian seasoning
• pinch baking soda

Saute the onion and garlic cloves in about 1/2 T of olive. Once softened, add in the remaining ingredients and simmer for about 25 minutes.

Meatballs (5 servings)

• 1/2 lb organic ground beef
• 1/8 C Italian breadcrumbs (or plain + extra seasonings)
• 1/2 t pepper and 1/2 t salt
• 1 T dehydrated onion
• 1 egg, beaten
• 1 t basil
• 1/2 t oregano
• 1/2 t Italian seasoning
• 1/8 C finely chopped cilantro (or parsley)
• 2 garlic cloves, minced

Prep a broiler sheet with foil and lightly spray with olive oil. Mix all the ingredients together in a bowl. Scoop out balls (I used a 1/2 tablespoon and it made about 24 meatballs). Broil for about 15 minutes (or cook at a lower temp for longer). 

BRAZILIAN BEANS AND RICE

This meal was so refreshingly different from our current meals. I loved it! I tweaked the recipe just a little from a recipe I found on Livvy'ssite  (and she tweaked it a little from a recipe she found on Erin's). 

My list of ingredients was as follows:

• 1 C sprouted brown rice
• 2 C water
• 1 C tomato sauce
• 1 T olive oil
• 1 medium sweet onion, diced tiny
• 1 red or orange bell pepper, diced tiny
• 3 cloves of garlic, minced
• 1.5 C vegetable broth
• 1 sweet potato, diced small
• 2 carrots, diced small
• 1/2 t thyme
• 1/2 t oregano
• 2 t cumin
• 1/2 t red pepper flakes
• salt and pepper
• 1 C black beans
• 1/2 C cilantro, finely chopped
• 2 limes, juiced 
• Optional Toppings: avocado, banana

Bring the water and tomato sauce to a boil. Add the rice and simmer until cooked through (mine took about 45 minutes). 

Meanwhile, saute the onion, pepper and garlic in olive oil. Then add in the broth, sweet potato, carrots and spices. Simmer until the veggies are tender. Add the black beans, cilantro, and lime juice. 

Serve the bean mixture over rice or just mix it all together (we mixed it). 

I served it with avocado and banana slices. I know... bananas sound so weird, but try it! We grew up eating a different Brazilian rice and beans recipe (to be posted later) and always ate it with bananas and sour cream on top (Thanks to my Dad who lived in Brazil for a few years!). Deelish!

VEGAN SPELT SWEET POTATO BISCUITS

According to my sister, these taste more like pancakes and according to Scott, they are more like cookies. I don't really agree with either of them; but since pancakes and cookies are both AMAZING, that's an indication that you can NOT go wrong with these delicious "biscuits". I LOVE THEM. You can find the recipe here, on Kathy's blog. For once, I followed her recipe to the T and I won't change a thing when I make them again tomorrow.

These are the ingredients that you'll need:
2 C spelt flour
1/4 C flaxseed meal
1 T baking powder
1 t salt, 1/2 t pepper
1/2 t cinnamon
1/3 C coconut oil
3/4 C warm water
1 C mashed sweet potato
1/4 C thick cornmeal
2 T maple syrup
1 T fresh lemon juice

BREAKFAST BALLS

Scott starts every single morning with a protein smoothie and whatever little, breakfast muffin, bar or ball I've made for him for the week. His very favorite is an easy no-bake breakfast ball. I found the original recipehere and have tweaked it just a little to decrease the sugar content and up the flavor just a bit. Our recipe is as follows:

Ingredients:

• 1 C dry oatmeal
• 1/3 C mini chocolate chips
• 1/3 C honey (this sweetener works the best to bind the ingredients)
• 1/2 C unsweetened coconut (toasted, when I have time)
• 1/2 C flax seed (freshly ground)
• 1/2 C peanut butter
• 1 T chia seeds 
• 1 1/2 t vanilla
• 1 t cinnamon

Stir all the ingredients together in a big bowl and then refrigerate for about half an hour. Once chilled for a bit, they are easier to roll. I scoop them out with a 1/2 tablespoon and the help of a baby spoon. The soft tip of the baby spoon helps to easily pop the breakfast ball out of the tablespoon. Using this method, it makes about 25+ balls. But of course, you could totally roll them or scoop them any way you like. Store them in an airtight container, refrigerate them, and eat them within a week (easy!).