pumpkin zucchini muffins

35 minutes

1.1/2 c flour
1 c sugar
1/2 t baking soda
1/2 t baking powder
1/2 t salt
1/2 t cinnamon
1 banana. mashed
1/2 c cooked pumpkin, pureed
2 medium zucchini, shredded
1/2 - 3/4 walnuts or pecans, finely chopped
1/2 c raisins or craisins

preheat oven to 350.

in a bowl, combine the first all of the dry ingredients. in a separate bowl, combine the remaining ingredients - banana, pumpkin, zucchini,  nuts and raisins. fold wet ingredients into dry ingredients until combined.

grease muffin pan or use paper liners. bake for 22-25 minutes. let cool on wire rack.

easy crustless spinach quiche

50 minutes

10 ounce bag/block of frozen spinach, thawed and water squeezed out
1 tablespoon olive oil
1 medium onion, diced
12 ounce block of muenster cheese, grated
5 eggs

preheat oven to 350. heat skillet over medium high, add oil and sauté onion for about 5 minutes. add spinach and stir until water evaporates. set aside to cool. grease 9 inch pie plate. whisk eggs. (i use a 4 cup measuring cup so that i can easily pour mixture into pie plate.) add cheese to eggs. mix in cooled spinach mixture and season with salt and pepper. pour mixture in to pie plate, spreading evenly. bake for 40-45 minutes or until top begins to brown.

zucchini bread

15 minutes prep, 1 hour bake time

1 3/4 cups sugar, unrefined
2 whole eggs
2 egg whites
3 tablespoons vanilla
1 cup cinnamon applesauce
2 1/2 cups zucchini, peeled and julienned or grated
1/2 cup raisins
1/2 cup chopped walnuts
2 1/2 cups flour, unbleached
1/2 wheat bran
1/4 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon cinnamon

preheat oven to 350. combine sugar, eggs, vanilla, applesauce, zucchini, raisins and nuts. mix in flour, wheat bran, salt, baking powder, baking soda and cinnamon until well combined. pour in to two greased loaf pans and bake for 1 hour.

**if using mini loaf pans, this should make 4 loaves and bake for around 45 minutes.

peanut butter banana smoothie

5 minutes

1 large banana
2 tablespoons peanut butter (almond butter would be nice too)
5 ice cubes
3/4 cups low fat rice milk
1 scoop vanilla protein powder (optional)

combine all ingredients in blender. pulse until smooth and frothy. makes one 16 ounce smoothie.

i started making these while my i was preggo with my daughter and really discovered how wonderful they were. they keep me full for a very long time and contain potassium and lots of protein.

carrot muffins

1 cup oat bran
1 cup wheat flour
1 tablespoon cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon all spice
1/2 teaspoon cinamon
1/2 cup pure maple syrup
1 cup water
1/4 cup canola oil (or try 1/2 cup of applesauce)
2/3 cups grated carrots
1/2 cup walnuts, shredded coconut or pineapple chunks (optional)

preheat oven to 375. combine all wet ingredients. combine all dry ingredients. mix wet and dry together. bake for 25 to 30 minutes.

vegan breakfast "sausage" patties

2 1/4 cups black eyed peas
1/2 cup potato flour
1/4 cup chopped mushrooms
1/4 cup bread crumbs
ener-g egg replacer equal to one egg (or use a real egg if you aren't vegan)
2 teaspoons tomato paste
3 teaspoons onion powder
2 teaspoons crushed fennel seed
2 teaspoons dried basil
2 teaspoons rosemary
3 teaspoons sage
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/4 to 1/2 teaspoon black pepper
a small amount of vegetable or olive oil

preheat a skillet or griddle over medium heat. combine black eyed peas through tomato paste. roll it out and form in to patties. grind spices, using a mortar and pestle or a coffee grinder (that you don't use for coffee grinds!) cover patties in spice mixture, rubbing the spices in to the patties. spray skillet with oil and cook the patties for about 3 minutes on each side, just long enough to brown them.