Recipes

In the chaos and delight of owning a health food company, I seek serenity, mindfulness, love, rejuvenation, creativity, and health in cooking. This natural gift of understanding flavors, textures, and combinations of food has lead me on a journey to create incredibly healthy food that is easy to make and a delight for your taste buds. The best part is that I love to cook…and Alex loves to eat. He is my #1 taste-tester and the best sous-chef! Join us as we discover new foods, spices, and delectable treats that satisfy hunger, make you healthier, and fuel your need for quick, nutritious, and simple meals. And always remember: THE MAIN INGREDIENT IS LOVE!

Hot Oats Muffin

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Hot Oats Muffin

yield: 1 muffin

Ingredients:

1 Hot Oats cup (any flavor)
1 egg
1 tablespoon milk
2 1/2 tablespoons frozen berries

Directions:

Shake Hot Oats cup to evenly distribute ingredients. Remove lid and seal. Using a fork, mix in egg until evenly mixed and there are no dry oats. Mix in milk. Fold in the frozen berries. Microwave for 1.5 minutes on high. If muffin is too runny, microwave in additional 15 second intervals until oats are firm to the touch. Carefully remove cup from microwave.* Loosen muffin from sides of cup with a knife and remove. Let cool and enjoy warm.
*Caution, cup will be hot! Be careful removing from the microwave.

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super oats chocolate chip cookies

yield: 12 cookies

Ingredients:

1/2 cup Super Oats nuts & seeds blend
1/2 teaspoon baking soda
Pinch of salt
2/3 cups almond butter (dry roasted, no sugar added)
1 egg
1/2 cup brown sugar
1 teaspoon vanilla
1/3 cup mini chocolate chips

Directions:

Super Oats, baking soda, and salt. Beat together almond butter, egg, brown sugar, and vanilla until blended. Scrape down sides. Slowly add Super Oats mixture. Stir in chocolate chips. Drop dough by the heaping spoonful onto ungreased cookie sheet. Bake for 8-12 minutes or until golden brown on edges. Transfer from cookie sheet to cooling rack. Enjoy!

We’d stop eating these Super Oats Chocolate Chip Cookies, but we are not quitters. Everything in moderation, right?

LGF PowerBalls

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LGF PowerBalls

When she isn’t busy tending to her sprawling organic garden, caring for her family’s 15 chickens or upholding her title of mom-of-the year to three little ones, you can find our friend Carolyn in the kitchen of her 106-year old farmhouse curating healthy recipes from scratch. She has a knack for whipping up culinary masterpieces and her latest creation, LGF PowerBalls, is no exception. Combining Love Grown Foods’ bean-based cereal, Power O’s, with dark chocolate and a handful of other lovely ingredients, Carolyn originally developed PowerBalls as a better-for-you treat to serve at her daughter’s recent birthday party.

Makes 18 LGF PowerBalls

Ingredients:

8oz dark chocolate (70 percent cocoa), chopped OR 8 oz semi-sweet chocolate chips
1/4 cup coconut oil
3 Tbsp water
1 tsp pure vanilla extract
100% pure orange essential oil (optional but highly recommended!)
5oz Power O’s cereal, original (for richer results, use half original, half chocolate Power O’s…or just go nuts with 5 oz chocolate Power O’s and be glad you did)

helpful gadgets:
Standard sized muffin tins
Cupcake liners
Ice cream scoop

Directions:

1. Heat chocolate, oil, and 3 Tbsp water in a double boiler, stirring, until just melted. Remove from heat and stir in vanilla. Add orange oil, if using, to taste (start with two drops). Pour into an 8″ pie plate to cool to room temperature.

2. Pour Power O’s into large bowl. Drizzle melted chocolate mixture evenly over cereal; stir to coat evenly.

3. Line muffin tin with cupcake liners. Using ice cream scoop, mound one LGF PowerBall in each liner.

4. Chill in refrigerator until firm. Enjoy!

*think Rice Krispie Squares meet Popcorn Balls….only better*

super oats pancakes

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super oats pancakes

Super Oats pancakes are a healthy twist on the traditional recipes we all grew up on. We LOVE these served hot with fresh fruit and maple syrup. Enjoy!

Ingredients:

2 eggs
1 teaspoon vanilla
1 tablespoon milk
⅓ cup apple sauce
1 cup Super Oats simply pure blend
1 teaspoon baking powder
1 teaspoon cinnamon
2 tablespoons brown sugar, firmly packed
1 pinch of salt
coconut oil (to grease the pan)

Directions:

In a large bowl, whisk together the eggs, vanilla, milk, and apple sauce. In a separate bowl, mix together the Super Oats, baking powder, cinnamon, brown sugar, and salt. Combine the dry ingredients with the wet. Heat a lightly oiled griddle or frying pan over medium-high heat. Scoop batter onto the griddle, using approximately ¼ cup for each pancake. Cook until lightly brown around the edges and bubbly, flip and lightly brown the other side. Serve hot with fresh berries and maple syrup.

Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme

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Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme

Recipe taken from TheKitchn
Serves 4

Ingredients:

1 small spaghetti squash (about 1 1/2 pounds)
Olive oil
1 pound of asparagus
1 lemon
3/4 cup ricotta
1 clove garlic, unpeeled
Olive oil
1 teaspoon fresh thyme leaves from 4-5 sprigs
Salt and pepper
3 tablespoons pine nuts, toasted

Directions:

Preheat oven to 375°F.

Carefully cut the squash in half, scrape out the seeds, and brush with olive oil. Place cut side down on a baking tray and place in the oven to roast for about 35 minutes. Meanwhile, prep the asparagus by snapping off the woody ends and slicing the stalks on a diagonal into 2-inch pieces.

Using a microplane or zester, remove 1 teaspoon of lemon zest from the lemon, and then cut the lemon in half and juice it. Pick the leaves and soft, thin stems from the thyme until you have about 1 teaspoon.

Combine the lemon zest, 2 tablespoons of lemon juice, thyme leaves, and ricotta in a large bowl. Sprinkle with salt and several grinds of the pepper mill. Taste and adjust seasonings, adding more lemon juice, salt, and pepper as needed. Set aside.

After the squash has roasted for about 35-40 minutes, add the asparagus to the tray and tuck the glove of garlic beneath one of the squash halves. Return the tray to the oven and roast another 10 minutes, so until the asparagus is bright green and starting to char in places and when the squash is easily pierced with a fork.

Take the baking tray from oven and carefully remove the garlic clove from beneath the squash. It should be a little soft from its time in the oven. Snip off one end and squeeze the garlic from the peel into the ricotta and mix well. Transfer the asparagus to the bowl with the ricotta.

Let the squash cool for another 5 minutes. Pull a fork through the flesh to separate and remove the strands from the shell. Add to bowl with ricotta mixture. Mix squash, asparagus, and ricotta mixture, season to taste with salt and pepper, and spoon into a serving dish.

Drizzle with a little olive oil and sprinkle with pine nuts before serving.