Dark Chocolate Dried Cranberry Pumpkin Cookies

Talk about tasting like fall. I made then with a mix of brown rice flour, quinoa flour, coconut flour and oats.

Serving size: Makes 24-30 cookies.

Ingredients: 1 1/2 cups old-fashioned oats 1/4 cut quinoa flour 1/2 cup of brown rice flour 1/2 cup of coconut flour 3/4 teaspoon baking powder 1/2 teaspoon baking soda 2 teaspoons pumpkin pie spice 1/2 teaspoon salt 1/2 cup melted vegan butter 1/2 cup packed dark brown sugar 1/4 cup granulated sugar 1/2 teaspoon pure vanilla extract 1 large egg yolk

1/3 cup pumpkin puree 3/4 cup of vegan chocolate chips 1/2 cup of dried cranberries .

Directions: 1. Combine wet ingredients into bowl. 2. Combine dry ingredients into separate bowl. 3. Add wet ingredients to dry, slowly mixing until everything is incorporated. 4. Refrigerate the dough for 30 minutes 5. Use spoon to section our cookies, placing them 1” apart on baking sheet. Press down in the center to create the flat shape you want. These cookies don’t spread out while baking. 5. Bake at 350 for 11 minutes.

Extra Green Breakfast Sandwich

Ingredients:

1 gluten free bagel - canyon

¼ cup of dairy free cheese - daiya

Handful of spinach

⅓ avocado

1 red potato

Salt

Pepper

⅛ cup of diced red onions

1 egg

Pam spray

Directions:

1. Slice gluten free bagel in half and toast it. (I like mine just light brown but still crunchy!)

2. Once the bagel is done toasting, add the shredded cheese to one side, melting the cheese from the warmth of the bagel. (Later, after the egg is fried you will add on top of the cheese side to finish melting the cheese.

3. Slice the red potato into ⅛” thin slices.

4. Spray a small frying pan with healthy oil spray (Pam). Lay the potato slices side by side without overlapping and sprinkle with salt and pepper. Let the slices continue to cook on medium heat until browned, then flips, salt and pepper, and cook again until the opposite side is browned.

5. Remove from pan and set on paper towel to absorb excess oil spray.

6. Slice the avocado and add ⅓ of the slices to toasted bagel side (side without cheese).

7. In the already used frying pan, spray again with healthy oil spray and crack an egg into the already warmed pan. Let the egg cook for 3-5 minutes until yolk is cooked half way then flip to cook yolk on the remaining side.

8. Once complete, add the egg on top of the bagel side with cheese.

9. Lauer sliced onions on top with spinach and then add the potato slices before topping with the avocado side.

10. Enjoy!

Chilled Green Bean Salad (Gluten Free, Dairy Free, Vegan, Low Fodmap)

Tuesday I worked from home in the morning and I always think a homemade lunch is the best kind of lunch. I didn't have much in the fridge but I did have these green beans that I wasn't quite sure what to do with. I had intended to make them as a side with grilled chicken for dinner but the week was moving fast and that plan didn't really seem to pan out. So I figured lunch was the way to go.

I ended up making this chilled green bean salad. A few years ago I remember seeing other blogs posting a lot of vegan recipes and I thought to myself there was no way that would ever be me. Vegan? That means no bacon, egg and cheese bagels, no cheese boards, not even a chocolate chip cookie in the traditional sense. Since then, I've proven myself wrong. Its okay if you're not vegan all the time. You do what works for you. But I've found that sprinkling some vegan meals into my weekly routine has actually proven to be really delicious and fresh.

This recipe is one of the first ones I made vegan AND used vegan, dairy free cheese. So to say I've come a long way is an understatement. It was delicious, and fresh, and I would absolute make again...hands down.

Chilled Green Bean Salad (Gluten Free, Dairy Free, Vegan, LowFodmap)

Ingredients: 1 fresh bag of green beans 1 cup of Black pitted olives 2 cups of Cherry tomatoes Dairy Free/Vegan mozzarella cheese Olive oil or olive of your choice Salt Pepper

Total time: 20 minutes Serving size: 2 portions

Directions: 1. Pre heat the oven to 350 degrees. Prepare a baking sheet with the green beans spaced evenly apart. 2. Lightly toss the green beans in olive oil or baking spray, then top with salt and pepper. 3. Bake for approx 20 minutes. 4. Once the beans are done, mix with olives and tomatoes. 5. Toss with 1/2" tablespoon of olive oil or oil of choice and season to your taste. 6. Top with shredded dairy free/vegan mozzarella cheese. 7. Chill for 2 hours minimum.