These muffins are nutritious, dense, moist, flavorful, and reminiscent of Red Velvet Cake. Recipe by Dr. Carol Wroblewski on Chef AJ Live ‘100 Pounds Lost Without Bariatric Surgery’, the…
By Shelly Detken, from T. Colin Campbell Center for Nutrition Studies Makes 12 muffins Preheat oven to 350 F In a large bowl combine and whisk together the…
Blueberry Summer Corn Muffins From Be a Plant Based Woman Warrior, by Jane and Ann Crile Esselstyn Makes 12 muffins Preheat oven to 375 F In a medium…
Amended, but Inspired by plantyou on Instagram Makes approximately 10 4 ½”-5” flatbreads using 1/4 cup batter each. Approximately 45 calories, 1.3 g fat, 1 g fiber, 1.8 g…
This yummy slightly sweet cake is full of whole food goodness. It is lovely for dessert, with a cup of tea, or as a healthy mid-day or after school…
Recipe from Dreena Burton, Dreena’s Kind Kitchen. www.dreenaburton.com In a large bowl, combine all ingredients (it’s helpful to first whisk together the tahini with the lemon juice and Dijon;…
Created by Jill Dalton of The Whole Food Plant Based Cooking Show Makes 8-10 slices The original recipe recommends soaking the buckwheat and quinoa overnight. In my video, instead…
Recipe from Tami Kramer, Nutmeg Notebook Gluten, egg, oil, and sugar free 12 muffins or 24 cookies. These freeze well. Dense, flavorful and healthy muffins, great for breakfast, snack,…
Mix well the dry ingredients in a small bowl with a whisk or fork. In a separate large bowl mash the banana, add the wet ingredients, and stir well.…
Makes 8 cakes Great as a snack, appetizer, or two for a main course. Place the garbanzo beans, heart of palm, artichoke hearts, and onion into a food processor…