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!

2014.10.23_AppleNachos

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Apple Nachos

Ingredients:

1 Green Apple
1 Tbsp Peanut/Almond Butter or Carmel
1 Packet of Justins Chocolate Hazelnut Butter
Handful of Coconut Flakes
Handful of Love Grown Foods Cocoa Goodness

Directions:

Thinly slice the apple and layer the slices on a plate. Drizzle as much peanut and nut butter as you would like on top of the apple slices. In your hand, crush up the coconut flakes and sprinkle them on top. Top with Cocoa Goodness. Proceed to eat the entire plate yourself.

9.25_SO_PumpkinPancakes

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pumpkin spice Super Oats Pancakes

Yields about 6 four-inch pancakes

Ingredients:

For the Pancakes:

2 eggs
1 teaspoon vanilla
1 tablespoon milk
1 can (14oz) pumpkin pie filling*
1 cup Super Oats
1 teaspoon baking powder
1 teaspoon cinnamon
2 tablespoons brown sugar
1 pinch of salt
coconut oil (to grease the pan)

For the Topping:

⅔ cup plain Greek Yogurt
Pomegranate seeds
Raspberries

Directions:

In a large bowl, whisk together eggs, vanilla, milk, and ⅓ cup pumpkin (reserve remaining pumpkin for the Greek Yogurt). 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.

In a small bowl mix the plain Greek Yogurt with ⅓ cup of the remaining canned pumpkin. Serve pancakes hot with a dollop of the pumpkin Greek Yogurt, pomegranate seeds, raspberries, and maple syrup.

* Pumpkin Pie filling is slightly sweetened and also has added spices. You can always use plain pumpkin puree and just add a little maple syrup and cinnamon.

Hot Oats Muffin

HotOatsMuffin_1

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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 fresh or 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 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.

IMG_9592

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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

PowerBalls_web

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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*