Blueberry Scones

This recipe is from The No Meat Athlete Cookbook

This recipe was a huge hit at our house! These scones are so delicious that I had to remind myself that they are guilt free because these yummy scones are made from wholesome ingredients. So, give this recipe a try and ENJOY without the guilty conscience!

Ingredients:
1 cup whole wheat flour
3/4 cup old-fashioned rolled oats
1/2 tsp baking powder
1/2 tsp salt
2 tbs raw cane sugar
3 tbs solid coconut oil
1 cup fresh blueberries
3/4 cup almond milk
1 tbs fresh lemon juice

Preheat oven to 475 degrees.
Line a baking sheet with parchment paper (or lightly grease baking sheet).
Mix the flour, oats, baking powder, salt, and sugar. Add coconut oil, use a fork (or your fingers) to mix until well combined. Fold in the blueberries. Add the almond milk and lemon juice and mix with a fork until it forms a shaggy ball of dough; do not over mix.
Split the dough into two balls. Spread one ball of dough into a circle on one end of the sheet. It should be 1 inch thick. Repeat on the other side. Use a knife to cut each circle into 4 wedges.
Bake for 20 minutes, or until a toothpick inserted in the middle comes out clean and the scones are golden brown.
Serve warm. Toast any leftovers before serving.

Hope y'all enjoy these as much as we do!

Vegetable Chili

This veggie chili is so good! It's also good with cooked chicken breast thrown in, but since we are vegan, we make it without chicken. All the ingredients in this recipe are clean-eating foods and this meal is great for a cold, dreary day.

Ingredients:
1 (32) ounce container vegetable broth   

8 ounce mushrooms, chopped
1 zucchini, chopped 
1 yellow squash, chopped
2 onions, chopped
2 red bell peppers, chopped
1 cup broccoli florets, chopped (optional)
1 cup cauliflower, chopped (optional)
1 cup spinach, chopped (optional)
2 cans black beans, drained and rinsed
2 cans diced tomatoes, do not drain
2 cans tomato paste, approximately 1/2 cup
1/2 cup unsweetened applesauce
2 tbs chili seasoning
4 cloves garlic, minced

In large stock pot, heat approximately 1/4 cup of the vegetable broth (add the rest when it's time to add the remaining ingredients) on medium heat. Add in vegetables, except garlic and spinach. Cook covered for 3-4 minutes, stirring occasionally.
Add all remaining ingredients except spinach, bring to a boil. Reduce heat to medium-low, cover, and cook for approximately 30 minutes, stirring occasionally. Add spinach if using, cook for another 5 minutes.
Remove from heat and serve topped with vegan (or regular) sour cream.
Enjoy!

Greens Smoothie

I'm not a big fan of dark leafy greens. They leave a weird gritty feeling in my mouth and I think they taste kind of gross. But, recently, I've made an effort to really up my dark, leafy greens game.

I have experimented a little with adding greens into my smoothie and came up with a combination that I actually enjoy. My toddler also enjoys this combination and that's a huge bonus because he dislikes greens more than I do!


You'll need:
*1 1/2 cups spinach, kale, and chard mix (or a power greens mix)
*1/2 cup frozen fruit such as blueberries, strawberries, pineapple (or use a combination!)
*8 ounces of unsweetened vanilla almond milk
*2 tsp matcha green tea powder
*Stevia sweetener to taste

Combine all ingredients in a blender and blend until it is smooth and creamy. Enjoy!