Apple Squares

These are a perfect treat on cold fall and winter days!

Ingredients:

1 cup apples, chopped
1 ½ cups blanched almond flour
¼ teaspoon sea salt
¼ teaspoon baking soda
3 eggs
¼ cup coconut oil
¼ cup maple syrup
1 tablespoon vanilla extract
1 cup dates, pitted and chopped




Directions:

1. Preheat oven to 350 degrees.
2. In a large bowl, combine almond flour salt and baking soda
3. In a medium bowl, combine eggs, oil, maple syrup and vanilla extract
4. Stir wet ingredients into dry
5. Fold chopped apples and dates into batter
6. Scoop batter into a greased 8x8 inch baking dish
7. Bake for 22-30 minutes.
8. Cool and serve!

Baked Banana Frittata

Makes about 6 servings

Ingredients:
6 eggs
5 tablespoons butter, melted
3/4 cup coconut milk
2 ripe bananas, diced
3/4 cup nuts, chopped
2 tablespoons maple syrup
1/2 teaspoon cinnamon
1 tablespoon vanilla

Directions:
1. Preheat oven to 400 degrees.
2. Butter a 10” round or 13×9” baking dish.
3. Whisk together eggs, butter and coconut milk or cream until frothy.
4. Add the sweeteners, cinnamon and vanilla and stir until well mixed.
5. Add the banana and nuts. Mix gently.

6. Pour batter into baking dish.

7. Bake until golden brown and fully cooked.

8. Enjoy!

Thanksgiving Carrot Soup

Ingredients:
1/2 tablespoon olive oil
1/2 cup shallots, chopped
4 tablespoons ginger, minced
1 1/2 pounds carrots, diced
1 quart chicken broth
A dash white pepper
4 tablespoons plain Greek yogurt
Dill for garnish




Directions:
1. In a large pot, heat the olive oil over medium heat. Add the shallots and ginger. 

2. Cook until the shallots become translucent. 

3. Add the diced carrots and enough chicken stock to cover them. 

4. Bring the liquid to a boil, then reduce the heat to a simmer. 

5. Skim off any scum or fat which floats to the surface, cover the pot tightly, and cook for 15-20 minutes, or until the carrots are very soft.
6. Place the carrots and chicken stock into a blender or food processor and puree until smooth. Season with salt and white pepper. Serve immediately and garnish a little plain yogurt and fresh dill.

Grab and Go Mini Banana Muffin

Makes 12 muffins

Ingredients:
1 cup of quinoa Flour

1/2 cup Wheat Germ
1/2 flaxseeds


1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

4 medium ripe bananas

1/2 maple syrup

3 tablespoon coconut oil

1 tablespoon vanilla

1 large egg

Directions:

1. Preheat oven to 350 degrees.
2. Combine flour, wheat germ, baking powder, baking soda, salt in a bowl.
3. In a standing mixer combine the bananas, maple syrup, oil, vanilla and egg. Beat until combined and bananas are mashed.
4. Gently mix in the dry ingredients
.
5. Grease or line mini muffin cups with the mixture.

6. Bake for 15 minutes.

Veggie Quiche Muffins

While Congress is investigating the operators of two large U.S. egg companies thought to be responsible for a major outbreak of salmonella, many Americans have either stopped eating eggs altogether or have drastically reduced their intake since the massive recall last month.

As a mother, I was especially concerned because my kids love eggs and eat them a few times a week.

So I went to my local farmer's market in Harlem and began asking questions.

One of the farmers I spoke to, whose family farm was just one hour away from New York City, assured me that his eggs were safe because they were free roaming, grass fed and not shipped into the U.S from another country. He also told me that the eggs were safe because they were not pumped with hormones or antibiotics and were produced on a much smaller scale than conventional supermarket eggs.

So when you shop for eggs, it's reassuring to learn that the farmer who raised, packaged and transported the chickens was the same person selling them.

Contrast that with the conventional purchase of supermarket eggs in which we have no clue about their origins or how many miles and days they traveled before reaching us.

While the eggs at the local farmer's market might be $1 more than the supermarket, it gives me peace of mind to know that there is a human face behind the product.

Whenever there is a health scare related to food, the responsibility almost always lies with faceless, giant corporations who cut corners on safety and quality in order to maximize profits. So whenever there is a scare/recall on food, I don't stigmatize the type of food but the source of the food.

With this said, I felt good buying eggs and was excited to go home and make my kids a mini quiche muffins.

Crust Ingredients:

1 1/2 cups ground oat flour
3/4 teaspoon salt
2 tablespoons cold almond milk
1/4 cup olive oil

Filling Ingredients:

4 eggs
3/4 cup almond milk
Herbs of choice
Salt and pepper to taste
Filling options: Cherry tomatoes, steamed broccoli, sautéed spinach, steamed cauliflower, roasted sliced peppers, roasted or grilled zucchini, chopped ham, turkey or grilled chicken

Directions:

1. Preheat oven at 375 degrees.
2. Mix dry ingredients, mix liquids, and then mix together. Knead, and spread into a pie pan or individual muffins cups
3. Whisk together egg and almond milk. Whisk in herbs, salt and pepper.
4. Choose filling ingredients and place in bottom of pie shell. Pour quiche batter over filling.
5. Bake until set, which is about 20 minutes.