Recipes

Sweet:

Vegan Pumpkin Pie: (click to expand) Gluten Free Vegan Pumpkin Pie
  • Author:
  • This pumpkin pie is dairy free, egg free and gluten free. It also is free of refined sugar. Oh, and it tastes great!
    Filling:
  • 15 oz Pumpkin Purée
  • 12 oz Silken Tofu, Firm
  • 6.5 oz Dates
  • 1 tsp Vanilla Extract
  • 1 tsp Cinnamon
  • 1/4 tsp Ginger
  • 1/4 tsp Nutmeg
  • 1/16 tsp (pinch) Clove
  • 1/16 tsp (pinch) Allspice
    Crust:
  • 1 cup Oats, ground into flour
  • 1/2 cup Almond Flour
  • 1/2 cup Walnuts
  • 3 Tbs Ground Flax
  • 3 Tbs Soy Milk
  • 1 Tbs Maple Syrup
  • 1 tsp Vanilla Extract
  1. Heat oven to 350° F with rack in center. Select round, non-stick pie pan, but do not grease it.
  2. Combine all dry crust ingredients in food processor. Cover & pulse until mixed.
  3. Drizzle in liquid ingredients & mix until everything clings together.
  4. Press into bottom & sides of pie pan. Place pan in freezer.
  5. Add pumpkin, tofu, dates, vanilla & spices into food processor / blender. Blend until well puréed (smooth & creamy).
  6. Pour or spoon filling into crust. Spread with spatula.
  7. Bake 350° F about 30 minutes.
  • Prep time:
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  • Yield: 6 Servings
  • Fat: 15.4g (per serving)
    Saturated Fat: 1.5g (per serving)
    Sodium: 12mg (per serving)
    Calories: 286 (per serving)
    Fiber: 6.7g (per serving)
Carrot Cake Muffins (Plant-based): (click to expand) Gluten Free Batch Meals Carrot Cake Muffins (Plant-based)
  • Author:
  • These carrot cake muffins are dairy free, egg free, gluten free and extremely delicious!
    Cake:
  • 1 1/2 Tbs Flax Seeds, ground
  • 1 1/8 cup Maple Syrup
  • 2/3 cup Soy Milk
  • 1 Tbs Apple Cider Vinegar
  • 2 tsp Vanilla Extract
  • 240g Oat Flour
  • 90g Almond Flour
  • 90g Garbanzo Flour
  • 2 tsp Baking Powder
  • 1 tsp Potassium Baking Soda [Potassium Bicarbonate]
  • 1 1/4 tsp Cinnamon
  • 1/4 tsp Ground Ginger
  • 1/4 tsp Allspice
  • 1/4 tsp Nutmeg
  • 308g Grated Carrots
  • 1/2 cup Raisins (soft)
    Optional Icing:
  • 3 oz Cashews
  • 5 oz Medjool Dates
  • 1 cup Soy Milk (Unsweetened)
  • 1 tsp Vanilla Extract
  • Zest of 1 Lemon
  1. Prep Icing: Place cashews & dates into blender, pressing down into bottom.
  2. Pour on soy milk & add lemon zest & vanilla extract.
  3. Place in fridge for 1 hour.
  4. Afterwards, blend at high speed until smooth & creamy. Transfer to container & chill.
  5. Cake: Preheat oven to 350° F.
  6. Mix ground flax into soy milk, apple cider vinegar, vanilla & maple syrup. Set aside.
  7. In large mixing bowl, combine oat flour, almond flour, garbanzo flour, baking powder, baking soda & spices.
  8. Pour liquids into bowl with dry mixture. Stir.
  9. Add carrots & raisins. Mix thoroughly.
  10. Spoon into silicone muffin pan.
  11. Bake for 30 minutes. Let cake cool. Apply icing.
  • Prep time:
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  • Yield: 12 Servings
  • NUTRITION PER SERVING (excluding icing):
    Fat: 6.3g
    Saturated Fat: 0.7g
    Sodium: 107mg
    Calories: 268
    Fiber: 5.2g
    Potassium: 542mg
Mixed Berry Sheet Cobbler: (click to expand) Batch Meals Mixed Berry Sheet Cobbler
  • Adapted by:
  • A delicious low fat berry cobbler that requires very little prep work!
    Ingredients:
  • 1 1/2 cup Organic Whole Wheat Pastry Flour
  • 1 Tbs Baking Powder (1320mg sodium / 744mg potassium)
  • 1 1/3 cup Soy Milk Unsweetened (100mg sodium / 466mg potassium)
  • 1/3 cup Maple Syrup
  • 2 tsp Vanilla
  • 2 1/4 cup Frozen Mixed Berries
  1. Preheat oven to 350ºF.
  2. Add flour & baking powder to large mixing bowl.
  3. Mix in vanilla, soy milk & maple syrup, combining well.
  4. Pour most of batter into 8 x 8 baking Pyrex dish, lined with parchment paper.
  5. Spread even layer of berries across baking dish. Do not press them deeply into dish.
  6. Drizzle remaining batter on top of berry layer.
  7. Bake for 50 min. (If using fresh berries bake for 5 min less)
  8. Remove & allow to cool for 30 minutes.
  9. Peel away paper, cut & serve.
  • Prep time:
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  • Yield: 8 Servings
  • Fat: Xg (Sat Fat per serving)
    Sodium: 178mg (per serving)
Baked Apple Crumbles: (click to expand) Gluten Free Baked Apple Crumbles
    Ingredients:
  • 1/4 cup Raw Walnuts, finely chopped
  • 1/4 cup Organic Rolled Oats
  • 1 Tbs Raisins
  • 1 Tbs Almond Butter
  • 1 tsp Cinnamon
  • 4 large, firm Baking Apples, washed & cored
  • 1 tsp blended, peeled Lemon (or Lemon Juice)
  • 1 Tbs Date Syrup (or 2 tsp Maple Syrup)
  1. Preheat oven to 350ºF.
  2. In food processor, combine walnuts, oats, raisins, almond butter & cinnamon. Pulse until well mixed. Set crumbled mixture aside.
  3. Peel apples about one-fourth down from top. Rub exposed part of apples with lemon to prevent discoloration.
  4. Stuff crumble mixture into center of cored apples. Drizzle date syrup over crumble mixture, dividing evenly.
  5. Arrange apples upright in shallow baking dish & pour in 1/2 cup of water. Cover & bake until tender, about 1 hour. Serve warm.
  6. EXTRA LARGE APPLES: Use 2 extra large apples in place of 4 large ones.
  • Prep time:
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  • Yield: 4 Servings
  • Fat: Xg (Sat Fat per serving)
    Sodium: XXmg (per serving)
Oatmeal Cranberry Pumpkin Pecan Cookie: (click to expand) Batch Meals Oatmeal Cranberry Pumpkin Pecan Cookie
  • Author:
  • These cookies are a delicious, super healthy treat, packed with nutrition and not much refined oil.
    Ingredients:
  • 1/4 Cup expeller-pressed Organic Canola Oil (56g Fat / 4g Sat Fat)
  • 1 Cup Date Sugar
  • 1 Tbs Black Strap Molasses
  • 3/4 Cup Pumpkin Purée
  • 1 tsp Vanilla Extract
  • 2 Flax Egg (2 Tbs ground flaxseed + 6 Tbs water)
  • 1.5 Whole Wheat Pastry Flour (or Oat Flour for Gluten Free)
  • 3/4 tsp Potassium Baking Soda [Potassium Bicarbonate]
  • 1/4 tsp Iodized Salt (575mg sodium)
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Ginger
  • 1/4 tsp Nutmeg
  • 1/8 tsp Clove
  • 2 Cup Old Fashioned Rolled Oats
  • 1 Cup Dried Cranberries
  • 1 Cup Raw Pecans, chopped (71g Fat / 6g Sat Fat)
  1. Preheat oven at 350° F. Prepare 2 large baking sheet, by lining them with silicone baking mats.
  2. WET: In blender, add flax seed powder & water. Blend until foamy.
  3. Blend oil, molasses, pumpkin purée, date sugar, flax egg mixture & vanilla extract until smooth.
  4. DRY: In medium size bowl, mix together flour, baking soda, salt & spices.
  5. Add flour mixture to wet ingredients, combining well using spatula.
  6. Stir in oats, nuts, then dried fruit.
  7. Drop batter by heaping tablespoon, 2 inches apart.
  8. Wet hands & flatten cookies so that they are 1/2 inch thick.
  9. Bake for 12-15 minutes or until edges are golden brown.
  10. Remove from oven & cool on baking sheet for 5 minutes before eating.
  • Prep time:
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  • Yield: 26 Servings
  • Fat: 0.38g (Sat Fat per serving)
    Sodium: 22mg (per serving)
Plant Based Peanut Butter Cookies: (click to expand) Batch Meals Plant Based Peanut Butter Cookies
  • Author:
  • These unrefined peanut butter cookies are soft and nutritious!
    Ingredients:
  • 1 cup Homemade Crunchy Peanut Butter (112mg Fat / 16g Sat Fat)
  • 1 cup Date Sugar
  • 1 tsp Vanilla Extract
  • 1/2 cup (+ 2 Tbs, depending on PB consistency) Almond Coconut Milk (Unsweetened) (60mg Sodium / 1.75mg Fat / 0.5g Sat Fat)
  • 2 Tbs Unsweetened Apple Sauce (10mg sodium / 45mg potassium)
  • 1 Tbs Flax Seeds, ground
  • 1/4 tsp Iodized Salt (575mg Sodium)
  • 1/4 cup Oat Flour
  • 3/4 cup Soft White Whole Wheat Flour
  • 1/4 tsp (rounded) Potassium Baking Soda [Potassium Bicarbonate]
  • 1/2 tsp Cream of Tartar
  1. Preheat oven to 350° F.
  2. Mix apple sauce, almond milk, salt & flax in small measuring cup.
  3. Mix peanut butter, date sugar & vanilla extract in mixing bowl. Then add liquid & mix.
  4. In separate bowl, sift oat & wheat flour along with baking soda & cream of tartar. Incorporate into peanut butter mixture.
  5. Roll dough into 2 tablespoon sized balls, & place on cookie sheet lined with silicone baking mat. Mash perpendicularly with fork.
  6. Bake for about 13 minutes. Allow cookies to cool completely before removing from pan.
  7. NOTE: Peanut butter is blended in Vitamix from unsalted roasted peanuts. 1/2 cup crushed peanuts are mixed with peanut butter to make "crunchy".
  • Prep time:
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  • Yield: 15 Servings (15 Cookies)
  • Fat: 1.1g (Sat Fat per serving)
    Sodium: 43mg (per serving)
5 Minute Berry Cobbler: (click to expand) Summer Meal 5 Minute Berry Cobbler
  • Adapted by [source]
  • This quick berry Cobbler is a great way to get a serving of berries, in an easy, healthy treat.
  1. In small microwave safe serving dish, heat berries, sugar, & cornstarch for 30 seconds. Then mix thoroughly.
  2. In separate bowl, mix remaining ingredients to make a batter.
  3. Spoon batter on top of berries & microwave 70 seconds.
  4. Check topping for doneness & microwave additional time if needed.
  • Prep time:
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  • Yield: 1 Serving
  • Fat: XXg (Sat Fat per serving)
    Sodium: XXmg (per serving)
Healthy Single Serving Brownie: (click to expand) Gluten Free Summer Meal Healthy Single Serving Brownie
  • Adapted by [source]
  • This is a super fast, vegan brownie recipe, created from all whole foods.
    Ingredients:
  • 1 Medium Overripe Banana
  • 1 Tbs Chopped Pecans (4.9g Fat / 0.4g Sat Fat)
  • 2 Tbs Smooth Almond Nut Butter (17g Fat / 1.5g Sat Fat)
  • 2 Tbs Cacao Powder (1.2g Fat / 0.8g Sat Fat)
  • 1 Tbs Date Sugar
  • Cacao Nibs (as topping)
  1. Grease microwave safe bowl or mug & set aside.
  2. Mash banana very well add pecans, cacao powder, date sugar & almond butter. Mix until fully blended.
  3. Transfer to mug. Top with Cacao Nibs.
  4. Microwave (900w) for 2 minutes.
  • Oven Option: Bake for 10-12 minutes at 350° F until just cooked.
  • Prep time:
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  • Yield: 1 Serving
  • Fat: 2.7g (Sat Fat per serving)
    Sodium: 0mg (per serving)
Sweet Potato Brownies: (click to expand) Gluten FreeBatch Meals Sweet Potato Brownies
  • Author:
  • This gluten-free vegan brownie recipe is full of omega 3s, carotenoids, anti-oxidants and whole grains.
    Ingredients:
  • 500g Sweet Potatoes (2 medium), peeled & cut in half
  • 230g Dates, pitted (800 calories)
  • Liquid from 1 can of Chickpeas
  • 5 Tbs Maple Syrup
  • 90g Almond Flour (45g Fat / 3.4g Sat Fat)
  • 120g Oat Flour
  • 1/2 cup Cacao Powder
  • 1 Tbs expeller-pressed Organic Canola Oil (14g Fat / 1g Sat Fat)
  • 2 Tbs Applesauce
  • 1 tsp Baking Powder (440mg sodium / 248mg potassium)
  • 1 tsp Vanilla Extract
  • 1/2 cup Walnuts, chopped (39g Fat / 3.7g Sat Fat)
  1. Preheat oven to 350 F.
  2. Place sweet potato into casserole dish with 1/2" water, covering with lid. Microwave for 15-20 minutes, until very soft & easily pierced with fork.
  3. Drain liquid from casserole dish & transfer sweet potatoes to food processor, adding dates & chickpea liquid. Blend until smooth.
  4. Add remaining ingredients (except walnuts). Blend until smooth.
  5. Line 9 x 9 baking pan with parchment paper. Spoon in mixture, adding layer of walnuts.
  6. Cook for 45-50 minutes until fork comes out clean.
  7. Remove pan & allow to cool for at least 10 minutes.
  • Prep time:
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  • Yield: 16 Servings
  • Fat: 6.1g (per serving)
    Saturated Fat: 0.5g (per serving)
    Added Sugar: 4g (per serving)
    Sodium: XXmg (per serving)
Sweet Potato Caramel Carob Brownies: (click to expand) Gluten FreeBatch Meals Sweet Potato Caramel Carob Brownies
  • Author:
  • This gluten-free vegan "brownie" recipe is actually completely free of chocolate (cacao). It has a hint of delicious caramel to keep you coming back!
    Ingredients:
  • 500g Sweet Potatoes (2 medium), peeled & cut in half
  • 230g Dates, pitted (800 calories)
  • Liquid from 1 can of Chickpeas
  • 5 Tbs Maple Syrup
  • 90g Almond Flour (45g Fat / 3.4g Sat Fat)
  • 120g Oat Flour
  • 1/2 cup Carob Powder
  • 1 Tbs expeller-pressed Organic Canola Oil (14g Fat / 1g Sat Fat)
  • 2 Tbs Applesauce
  • 1 tsp Baking Powder (440mg sodium / 248mg potassium)
  • 1 tsp Vanilla Extract
    OR: ( 1/2 tsp French Vanilla 4x Flavor Concentrate )
  • 1 tsp Caramel Flavor Concentrate
  • 1/2 cup Walnuts, chopped (39g Fat / 3.7g Sat Fat)
  1. Preheat oven to 350° F.
  2. Place sweet potato into casserole dish with 1/2" water, covering with lid. Microwave for 15-20 minutes, until very soft & easily pierced with fork.
  3. Drain liquid from casserole dish & transfer sweet potatoes to food processor, adding dates & chickpea liquid. Blend until smooth.
  4. Add remaining ingredients (except walnuts). Blend until smooth.
  5. Line 9 x 9 baking pan with parchment paper. Spoon in mixture, adding layer of walnuts.
  6. Cook for 45-50 minutes until fork comes out clean.
  7. Remove pan & allow to cool for at least 10 minutes.
  • Prep time:
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  • Yield: 16 Servings
  • Fat: 6.1g (per serving)
    Saturated Fat: 0.5g (per serving)
    Added Sugar: 4g (per serving)
    Sodium: XXmg (per serving)
Maple Pecan Granola: (click to expand) Maple Pecan Granola
  • Author:
  • This is a quick homemade granola recipe, formulated to have a good balance of nutrition and yumminess!
    Ingredients:
  • 1 cup Whole Wheat Flour
  • 3 cup Rolled Oats
  • 1/2 cup Finely Shredded Coconut (40g Fat / 24g Sat Fat / 4g Sugar)
  • 1 cup Chopped Pecans (80g Fat / 6g Sat Fat / 4g Sugar)
  • 3/8 cup Water
  • 1/4 cup expeller-pressed Organic Canola Oil (56g Fat / 4g Sat Fat)
  • 3/8 cup Maple Syrup (80g Sugar)
  • 2 Tbs Molasses (28g Sugar)
  • 1 tsp Vanilla Extract
  • 1 tsp Cinnamon
  1. Preheat oven to 250° F. Line large cookie sheet with silicone baking mat.
  2. In first bowl, mix flour, oats, coconut, pecans & cinnamon.
  3. In second large bowl, whisk together water, oil, maple syrup, molasses & vanilla.
  4. Add dry ingredients to wet, a little at a time, mixing thoroughly.
  5. Spread evenly on cookie sheet & place on center rack of oven. Bake for 1 hour.
  6. Cool thoroughly. Break up pieces of granola & store in air tight container, up to 2 weeks.
  • Prep time:
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  • Yield: 8 cups (16 servings)
  • Fat: 2g (Sat Fat per serving)
    Sodium: 0mg (per serving)
    Sugar: 7g (per serving)
Banana Oat Clusters: (click to expand) Gluten FreeBatch Meals Banana Oat Clusters
  • Author:
  • These oat clusters are completely free of added salt, oil and sugar. Packed with nothing but 100% goodness.
    Ingredients:
  • 1/4 cup Ground Flax
  • 1/2 cup Filtered Water
  • 4 Ripe Bananas
  • 3.5 oz Pitted Dates
  • 2 tsp Cinnamon
  • 2 tsp Vanilla Extract
  • 1 cup Nuts
  • 4 cups Oats
  1. Preheat oven to 350° F.
  2. Mix water with ground flax & set aside.
  3. In food processor add bananas, dates, cinnamon & vanilla. Blend until very smooth.
  4. Add in nuts & pulse several times.
  5. Add oats to large mixing bowl. Pour in flax & banana mixtures. Mix well.
  6. Form into 2 inch balls. Place onto baking sheet lined with silicone liner. Slightly flatten oat clusters.
  7. Bake 20 minutes. Flip cluster & bake for additional 15 minutes.
  • Prep time:
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  • Yield: 24 Servings
  • Fat: XXg (per serving)
    Saturated Fat: XXg (per serving)
    Added Sugar: 0g (per serving)
    Sodium: XXmg (per serving)
Blueberry Plant-based Scones: (click to expand) Gluten FreeBatch Meals Blueberry Plant-based Scones
  • Author:
  • This gluten-free plant-based scone recipe is actually is just as good any anything you might buy at a bakery!
    Ingredients:
  • 175g Oat Flour (~1 1/2 cup)
  • 160g Almond Flour (~1 1/2 cup)
  • 1 Tbs Baking Powder
  • 1/2 cup Maple Syrup
  • 1 Tbs Vanilla Extract
  • 3/4 cup Frozen Blueberries
  1. Preheat oven to 400° F.
  2. Mix oat flour, almond flour & baking powder in large bowl.
  3. Mix vanilla & maple syrup. Pour into bowl & combine ingredients.
  4. Fold in blueberries.
  5. Transfer dough to baking sheet, lined with silicone liner.
  6. Form into flattened ball, 6 inches in diameter.
  7. Cut into 8 wedges using dough cutter. Separate pieces slightly to create small gaps.
  8. Bake 23 minutes & serve warm.
  • Prep time:
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  • Yield: 8 Servings
  • Fat: 11.7g (per serving)
    Saturated Fat: 1g (per serving)
    Sodium: 170mg (per serving)
    Calories: 268 (per serving)
    Protein: 7.2g (per serving)
    Fiber: 5g (per serving)
Pumpkin Pie Bars: (click to expand) Gluten FreeBatch Meals Pumpkin Pie Bars
  • Author:
  • These tasty pumpkin treats have a smooth texture.
    Ingredients:
  • 2x 15 oz can Pumpkin Puree
  • 2 cups Oats, ground into flour
  • 1 cup Maple Syrup
  • 1/4 cup Ground Flax, mixed in 1/2 cup Water
  • 2 tsp Cinnamon
  • 1 tsp Ginger
  • 1 tsp Nutmeg
  • 1/4 tsp Clove
  • 1/4 tsp Allspice
  • 1/2 tsp Iodized Salt
  • 1 tsp rounded Potassium Baking Soda [Potassium Bicarbonate]
  • 2/3 cup Walnuts, chopped
  1. Preheat oven to 350° F.
  2. Mix ground flax in water & set aside.
  3. Line 13"x9" baking pan with parchment paper.
  4. In large bowl combine oat flour, walnuts, spices, baking soda & salt. Mix well.
  5. Stir in pumpkin puree, maple syrup & flax mixture.
  6. Transfer batter to prepared baking dish.
  7. Bake for 45 minutes.
  8. Cool completely & refrigerate before cutting into 16 pieces.
  • Prep time:
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  • Yield: 16 Servings
  • Fat: 4.8g (per serving)
    Saturated Fat: 0.6g (per serving)
    Sodium: 73mg (per serving)
    Calories: 151 (per serving)
    Fiber: 3.6g (per serving)


No Bake:

Strawberry-Banana Nice Cream: (click to expand) Gluten FreeSummer MealBatch Meals Strawberry-Banana Nice Cream
  • Author: [How Not to Die Cookbook]
  • This ice cream is your new soft serve go to. No more added sugar and dairy fat!
    Ingredients:
  • 4 Frozen Overripe Bananas (broken into chunks before freezing)
  • 2 Tbs Smooth Almond Nut Butter (17g Fat / 1.5g Sat Fat)
  • 1 cup sliced Strawberries
  • 1/2 tsp Vanilla Extract (or 1" to 1.5" piece Vanilla Bean, split & scraped)
  1. Combine bananas & almond butter in food processor, blending until smooth & creamy.
  2. Add strawberries & vanilla. Pulse to mix well, leaving some solid bits of strawberry throughout.
  3. Transfer nice cream to airtight container & freeze for 30 minutes for soft serve. Freeze for 1 to 2 hours for firmer texture.
  4. If nice cream becomes too hard to scoop, let it stand at room temperature for 10 to 15 minutes before serving.
  5. TIP: Stockpile some ripe banana chunks in freezer to have on hand as desired.
  • VARIATIONS:
  • Peanut Butter Banana: Omit strawberries & use peanut butter instead of almond butter.
  • Chocolatey Banana: Instead of strawberries, add cocoa powder.
  • Very Cherry: Replace strawberries with fresh or frozen pitted cherries.
  • Matcha: Blend powdered matcha green tea & blended frozen bananas. (Make sure matcha is sourced from Japan, not China, due to lead contamination concerns.)
  • Prep time:
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  • Yield: 4 Servings (1/2 cup Each)
  • Fat: 0.4g (Sat Fat per serving)
    Sodium: 0mg (per serving)
Cinnamon Spiced Pecan-Banana Nice Cream: (click to expand) Gluten FreeSummer MealBatch Meals Cinnamon Spiced Pecan-Banana Nice Cream
  • Author:
  • This ice cream is rich and delicious. A perfect replacement for praline pecan ice cream!
    Ingredients:
  • 6 Frozen Overripe Bananas (broken into chunks before freezing)
  • 2 Tbs Smooth Almond Nut Butter (17g Fat / 1.5g Sat Fat)
  • 1/2 cup toasted, then chilled, chopped Pecans
  • 2 Jumbo Medjool Dates
  • 2 tsp ground Cinnamon
  • 1/2 tsp ground Ginger
  • 1/8 tsp ground Allspice
  • 2 tsp Vanilla Extract
  1. Chop & toast pecans. Then chill in freezer.
  2. Combine bananas, dates, almond butter, spices & vanilla in food processor. Blend until smooth & creamy.
  3. Add pecans. Pulse to mix well, leaving solid bits of pecan throughout.
  4. Transfer nice cream to airtight container & freeze for 30 minutes for soft serve. Freeze for 1 to 2 hours for firmer texture.
  5. If nice cream becomes too hard to scoop, let it stand at room temperature for 10 to 15 minutes before serving.
  6. TIP: Stockpile some ripe banana chunks in freezer to have on hand as desired.
  • Prep time:
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  • Yield: 4 Servings (1 cup Each)
  • Fat: xxg (Sat Fat per serving)
    Sodium: 0mg (per serving)
Caramel Pecan-Banana Nice Cream: (click to expand) Gluten FreeSummer MealBatch Meals Caramel Pecan-Banana Nice Cream
  • Author:
  • This rich and delicious ice cream is a slight tweak from my previous version. I love it due to the addition of the caramel flavoring!
    Ingredients:
  • 6 Frozen Overripe Bananas (broken into chunks before freezing)
  • 2 Tbs Smooth Almond Nut Butter (17g Fat / 1.5g Sat Fat)
  • 1/2 cup toasted, then chilled, chopped Pecans
  • 2 Jumbo Medjool Dates
  • 1/4 cup Almond Coconut Milk
  • 1 tsp ground Cinnamon
  • 1/4 tsp ground Ginger
  • 1/8 tsp ground Allspice
  • 1 tsp Vanilla Extract
  • 1 tsp Caramel Flavor Concentrate
  1. Chop & toast pecans. Then chill in freezer.
  2. Combine bananas, dates, almond butter, spices & vanilla in food processor. Blend until smooth & creamy.
  3. Add pecans. Pulse to mix well, leaving solid bits of pecan throughout.
  4. Transfer nice cream to airtight container & freeze for 30 minutes for soft serve. Freeze for 1 to 2 hours for firmer texture.
  5. If nice cream becomes too hard to scoop, let it stand at room temperature for 10 to 15 minutes before serving.
  6. TIP: Stockpile some ripe banana chunks in freezer to have on hand as desired.
  • Prep time:
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  • Yield: 4 Servings (1 cup Each)
  • Fat: xxg (Sat Fat per serving)
    Sodium: 0mg (per serving)
Berry Chocolate Chia Pudding: (click to expand) Gluten FreeSummer Meal Berry Chocolate Chia Pudding
  • Author: [How Not to Die Cookbook]
  • This is an amazing whole food chocolate pudding that is completely free of added sugar and dairy fat!
    Ingredients:
  • 1/2 ripe Hass Avocado, halved & pitted
  • 1 1/4 cups Frozen Cherries (or strawberries, blueberries, or other berries)
  • 3 Tbs unsweetened Cacao Powder
  • 2 Tbs Smooth Almond Nut Butter (17g Fat / 1.5g Sat Fat)
  • 1/2 cup Date Syrup *
  • 1 1/2 cups Almond Coconut Milk (Unsweetened)
  • 1/4 cup Chia Seeds
  1. * NOTE: Soak 4 Medjool Dates in 1/4 cup boiling water (totaling 1/2 cup volume) then blend.
  2. Scoop out flesh from avocado & place it in a high-speed blender or food processor.
  3. Add cherries, cacao powder, almond butter, date syrup & almond milk. Blend until completely smooth and then pour into a bowl.
  4. Whisk in chia seeds until evenly distributed.
  5. Cover & refrigerate for at least 8 hours.
  6. Divide pudding among four small dessert bowls, garnish as desired & refrigerate for 20 minutes before serving.
  7. Garnish with: Fresh berries, raw slivered almonds or cacao nibs.
  • Prep time:
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    Total time:
  • Yield: 4 Servings (3/4 cup Each)
  • Fat: XXg (Sat Fat per serving)
    Sodium: XXmg (per serving)
Mango Coconut Balls: (click to expand) Gluten FreeSummer MealBatch Meals Mango Coconut Balls
  • Adapted by [source]
  • These coconutty balls of goodness are a great tropical snack!
    Ingredients:
  • 1 cup Pineapple Juice
  • 2 cups Mango, diced
  • 2 ripe Bananas, diced
  • 1 tsp Vanilla Extract (or 3" piece Vanilla Bean, split & scraped)
  • 4 cups Shredded Coconut
  • 3/4 cup Toasted Shredded Coconut
  1. In small pot, cook pineapple juice, mango & bananas at medium low heat for 7 minutes.
  2. Add vanilla extract & mix. If using using vanilla bean, cook it during remaining 2 minutes.
  3. Transfer ingredients to food processor (with S blade) & add 4 cups of shredded coconut. Process until mixture is smooth but firm.
  4. Allow mixture to cool for 1 or 2 hours. Using small ice cream scoop or spoon, place about 2 Tbs into hands, rolling into 1.5 - 2 inch balls. Then roll onto toasted coconut.
  • Prep time:
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  • Yield: 40 Servings (40 Coconut Balls)
  • Fat: XXg (Sat Fat per serving)
    Sodium: XXmg (per serving)
Peanut-Chocolate Truffle Bites: (click to expand) Gluten FreeSummer MealBatch Meals Peanut-Chocolate Truffle Bites
  • Adapted by
  • These little energy balls are packed full of nutrients.
    Ingredients:
  • 16 Jumbo Medjool Dates
  • 1/2 cup All Natural Peanut Butter
  • 1/4 cup Cacao Powder (2.4g Fat / 1.6g Sat Fat)
  • 1/2 tsp Vanilla Extract
  • 1/4 cup Water
  • 1 cup Rolled Oats
  • 1/4 cup Chopped Pecans (19.6g Fat / 1.6g Sat Fat)
  1. Blend dates, peanut butter, cocoa & vanilla in food processor until smooth.
  2. Add water; process until soft.
  3. Transfer to bowl; stir in oats & pecans.
  4. Roll into 1-inch balls.
  5. Store in fridge or freeze for long-term storage.
  • Prep time:
    Cook time:
    Total time:
  • Yield: 16 Servings
  • Fat: XXg (Sat Fat per serving)
    Sodium: XXmg (per serving)
No Bake Peanut Butter Oat Bars: (click to expand) Gluten FreeSummer MealBatch Meals No Bake Peanut Butter Oat Bars
  • Author:
  • These bars are calorie dense, but they're a sweet little snack that also provide omega-3s!
    Ingredients:
  • 1 1/4 cups Rolled Oats
  • 1 cup All Natural Peanut Butter, unsalted
  • 1/2 cup Dried Cranberries, chopped
  • 1/4 cup Maple Syrup
  • 1/4 cup Flax Seeds, ground
  1. In large bowl, combine oats with cranberries & flax. Add peanut butter & maple syrup.
  2. Mix thoroughly until batter is well combined.
  3. Line 8x8 baking dish with parchment paper. Transfer batter into dish.
  4. Flatten using spatula until oat mixture is evenly distributed.
  5. Chill for two or more hours, until oat bars are firm.
  6. Cut into 16 squares & serve.
  • Prep time:
    Cook time:
    Total time:
  • Yield: 16 Servings
  • Fat: xxg (Sat Fat per serving)
    Sodium: xxmg (per serving)
Brazil Nut Peanut Butter Oat Squares: (click to expand) Gluten FreeSummer MealBatch Meals Brazil Nut Peanut Butter Oat Squares
  • Author:
  • These creamy energy squares are packed full of nutrients & have the delicious crunch of Brazil nuts!
    Ingredients:
  • 550g Pitted Dates
  • 1 1/4 cup All Natural Peanut Butter
  • 1 tsp Vanilla Extract
  • 1 cup Water
  • 1/4 cup Ground Flax Seed
  • 3 cup Rolled Oats
  • 1 1/2 cup Chopped Brazil Nuts
  1. Blend dates, peanut butter & vanilla in food processor until smooth.
  2. Add water & flax. Process until soft.
  3. Transfer to bowl. Stir in oats & Brazil nuts.
  4. Line 9x13 baking dish with parchment paper. Transfer into dish.
  5. Flatten using spatula until mixture is evenly distributed.
  6. Chill until oat squares are firm.
  7. Cut into 32 squares & serve. Store extras in the freezer.
  • Prep time:
    Cook time:
    Total time:
  • Yield: 32 Servings
  • Fat: xxg (Sat Fat per serving)
    Sodium: xxmg (per serving)
Chocolate Almond Spread: (click to expand) Gluten FreeSummer MealBatch Meals Chocolate Almond Spread
  • Adapted by
  • This is similar to a nutella except it is much, much healthier! No added oils or sugars.
    Ingredients:
  • 10 oz Almond Butter (153g Fat / 13.5g Sat Fat)
  • 1/2 cup Cacao Powder (4.8g Fat / 3.2g Sat Fat)
  • 18 Jumbo Medjool Dates
  • 1 1/4 cup Almond Coconut Milk
  • 1 tsp Vanilla Extract
  1. Presoak dates in almond milk for 1 hour. Add to high speed blender & blend until smooth.
  2. Add remaining ingredients & blend well.
  3. Store in refrigerator.
  • Prep time:
    Cook time:
    Total time:
  • Yield: 3.5 cups (28 Servings)
  • Fat: XXg (Sat Fat per serving)
    Sodium: XXmg (per serving)


Drinks:

Hot Chocolate (Non-Dairy): (click to expand) Gluten Free Hot Chocolate (Non-Dairy)
  • Author:
  • This is a quick hot chocolate recipe made from scratch using no dairy or refined sugars.
    Ingredients:
  • 2 cups Soy Milk (Unsweetened)
  • 1 Tbs Cacao Powder
  • 2 tsp Maple Syrup
  • 1/4 tsp Vanilla Extract
  • 1/8 tsp Cinnamon
  1. Pour soy milk into Nutri-Ninja quart cup. Add all other ingredients.
  2. Blend for 30 secs to create froth.
  3. Pour into 2 tall mugs. Microwave (900w) each mug separately for about 1 min 10 sec.
  • Prep time:
    Cook time:
    Total time:
  • Yield: 16 oz (2 servings)
  • Fat: 1g (Sat Fat per serving)
    Sodium: 120mg (per serving)
Strawberry Milk (Non-Dairy): (click to expand) Gluten Free Strawberry Milk (Non-Dairy)
  • Author:
  • This is a quick hot chocolate recipe made from scratch using no dairy or refined sugars.
    Ingredients:
  • 16oz Unsweetened Soy Milk
  • 2 Tbs Powdered Strawberry
  • 1/8 tsp Vanilla
  • 1 Medjool Date
  1. Pour soy milk into Nutri-Ninja quart cup. Add all other ingredients.
  2. Blend for 60 secs. Serve.
  • Prep time:
    Cook time:
    Total time:
  • Yield: 16 oz (2 servings)
  • Fat: 0.5g (Sat Fat per serving)
    Sodium: 80mg (per serving)
Pumpkin Pie Smoothie: (click to expand) Gluten Free Pumpkin Pie Smoothie
  • Author: [How Not to Die Cookbook]
  • This delicious pumpkin smoothie is full of nutrients and antioxidants. No added sugar or dairy fat!
    Ingredients:
  • 1 cup Filtered Water
  • 1/2 cup solid-pack Pure Pumpkin Purée
  • 1 small frozen Ripe Banana (cut into chunks before freezing)
  • 3 soft Medjool Dates, pitted
  • 1/4 tsp ground Turmeric (or 1/4" piece fresh turmeric, grated)
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Ginger
  • 1/4 tsp Nutmeg
  • 1/8 tsp Clove
  • 1 Tbs Smooth Almond Nut Butter (8.5g Fat / 0.75g Sat Fat)
  1. Combine all ingredients in high-speed blender & blend until smooth. Serve immediately.
  • Prep time:
    Cook time:
    Total time:
  • Yield: 2 Servings (1 cup Each)
  • Fat: 0.4g (Sat Fat per serving)
    Sodium: 0mg (per serving)
Plant-based Mango Lassi: (click to expand) Gluten Free Plant-based Mango Lassi
  • Adapted by: [source]
  • This is a delicious, dairy free, vegan mango drink that is perfect for a Summertime treat!
  1. Peel mango & slice pieces into blender.
  2. Remove pits from dates.
  3. Blend ingredients in blender until smooth & creamy.
  • Prep time:
    Cook time:
    Total time:
  • Yield: 2 Servings
  • Fat: 0.5g (Sat Fat per serving)
    Sodium: 60mg (per serving)