MAY


Anti-Inflammatory Coconut and Sweet Potato Muffins

with Ginger, Turmeric, Cinnamon and Maple Syrup


INGREDIENTS

1 small organic sweet potato, roasted (should be about 1 cup, packed)

3 tbsp. Ground flaxseed in ½ cup of water 

(let the flaxseed sit in water for 10 minutes; this substitutes your egg)

¾ cup organic coconut milk

2 tbsp. organic olive oil

½ cup pure maple syrup or unpasteurized honey

1 cup organic brown rice flour

¼ cup organic coconut flour

1 tbsp. Aluminum-free baking powder

½ tsp. Himalayan salt

1 tbsp. Ground cinnamon

1 tsp ground ginger

1 tsp ground turmeric

⅛ tsp ground cloves

⅛ tsp ground nutmeg


Instructions:

1. Preheat oven to 400F.

2. Use a skewer to make a dozen or more holes in your sweet potato skin, 

then cook it on a baking tray for an hour, or until soft.

3. Allow potato to cool, and then cut it in half and scoop out the insides into a large bowl. 

Add the flaxseed, coconut milk, olive oil, and maple syrup. Combine until smooth.

4. In a separate bowl, mix all of the dry ingredients, 

then add these to the potato mixture and stir until properly combined.

5. Oil your muffin tray thoroughly with coconut oil, 

then pour the batter evenly into the muffin tray so that each one is approximately 2/3 full.

6. Cook for 30-35 minutes.

 

APRIL

Maple Almond Energy Bites

Ingredients

2 ¼ cups Quaker® Oats (Quick or Old Fashioned, uncooked) 

3 tablespoons almond flour or oat flour 

¼ cup almond butter 

3 tablespoons maple syrup 

2 tablespoons apple juice 

2 tablespoons water 

1 tablespoon sliced almonds, chopped, toasted if desired

Directions

 Step 1 Place oats and almond flour in large bowl; stir to blend well. 

 Step 2 Add combined almond butter and syrup. 

 Step 3 Stir until ingredients are well blended. 

 Step 4 Add apple juice and stir to combine ingredients, adding water as needed for shaping consistency. 

If desired, add salt to taste preference. 

 Step 5 Shape into 24 (about 1-inch diameter) balls. 

 Step 6 Spread chopped almonds on waxed paper in single layer. 

 Step 7 Gently press top of each ball into almonds. 

 Step 8 Refrigerate, covered, until chilled. 

 Step 9 Store leftovers in refrigerator, covered.

To make oat flour, 

Place 3 tablespoons Quick or Old Fashioned Oats in blender or food processor. 

Process until finely ground.


MARCH


SWEET POTATO BLACK BEAN PATTIES

1 - 3 Medium sweet potato,

peeled and steamed or bake in oven until tender

1 – 15 oz can black beans, drained and rinsed (1 1/2 cups)

1/4 cup chopped small red onion

1/2 cup rolled oats

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp onion powder—or finely chopped onion, or green onion

1/2 tsp garlic powder—or finely chopped garlic clove to taste

1/2 tsp salt

INSTRUCTIONS

In a large bowl mash the potatoes.

Add the black beans and slightly mash the beans in the sweet potatoes,

leaving some beans whole.

Add the diced red onion, oats, cumin, smoked paprika,

onion powder/chopped onion, garlic powder/chopped garlic clove and salt.

Stir well with a large spoon until combined.

Form into a burger shape and place on baking sheet in oven at 375 degrees

and bake for 30 min, flipping carefully once. or can be done in a frying pan.

Serve as a burger with lettuce, tomato etc.

Enjoy!