By Jen, on May 1st, 2012%  
Life’s been a bit crazy lately. Work is beyond busy, I’m getting over a nasty cold/flu and my running routine has come to a screeching halt. Time to take a breath, reset and start again! This week, I’m taking some simple steps to stock my kitchen and get cooking again.
First, I turned on the oven and made this simple granola recipe. Then I filled the fridge and freezer with fruits and veggies to make fresh salads, soups, juices and smoothies. It’s a good feeling to have what I need to make a nourishing meal.
Here’s a recipe for the smoothie I’ve been making the past few days. It’s a dairy-free smoothie made with coconut milk, fresh banana, frozen blueberries and almonds.
Blueberry Coconut Milk Smoothies
1/4 cup canned coconut milk
1/2 cup water
1 medium banana, sliced
1 cup frozen blueberries
1 tablespoon raw almonds
Add coconut milk, water, banana, blueberries and almonds to blender container. Cover and blend until smooth. Pour into 2 glasses.
Makes 2 servings (about 2 cups total)
Recipe Link:
Berry Tea Smoothies
Product Links:
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By Jen, on April 29th, 2012% 
Here’s a simple, not-too-sweet granola recipe. It’s a mix of oats, almond butter and pure maple syrup. Dress it up with your favorite fresh or dried fruit and a splash of milk. (Shown here with fresh banana and coconut milk.) The combinations are endless.
If using dried fruit, add just before serving. Storing granola with dried fruit can cause granola to soften.
Almond Butter Granola
3 cups old-fashioned rolled oats
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon fine sea salt
1/3 cup raw creamy almond butter
1/3 cup pure maple syrup
1/2 teaspoon pure vanilla
Preheat oven to 300 degrees. Lightly coat a large rimmed baking sheet (15- x 10-inch) with cooking spray or oil.
Place oats, cinnamon, ginger and salt in a large bowl; stir to mix.
In a small saucepan combine almond butter and maple syrup. Heat and stir mixture over medium-low heat until the almond butter is melted and well mixed with the maple syrup. Remove from heat and stir in vanilla.
Add almond butter mixture to oat mixture; stir well to combine. Spread mixture in prepared baking sheet. Bake 30 minutes, stirring after 15 minutes. Bake 10 to 20 minutes more or until toasted, stirring every 5 minutes.
Let cool completely. Store in an airtight container at room temperature.
Makes about 3 3/4 cups
Kitchen Tip: I used unsalted almond butter. If you use salted almond butter, you may want to omit the 1/8 teaspoon sea salt in the recipe.
Recipe Link:
Great Granola (My first recipe post when I started blogging in 2009!)
Product Links:
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By Jen, on May 29th, 2011% 
Adding chocolate chips to the batter makes these whole wheat banana muffins a real treat. For extra flavor, add a handful of toasted chopped hazelnuts or almonds. (egg-free, dairy-free, vegan recipe)
Vegan Banana Chocolate Chip Muffins
1 1/2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
2 teaspoons ground cinnamon
1/2 cup unsweetened soymilk or almond milk
1 teaspoon apple cider vinegar
1/2 cup sucanat or organic evaporated cane sugar
1 cup mashed very ripe bananas
1/4 cup canola or safflower oil
1 1/2 teaspoons pure vanilla
1/2 cup vegan semisweet chocolate chips
Preheat oven to 400 degrees. Line 12 regular size (2 1/2-inch) muffin cups with paper baking cups. (Or, coat muffin cups with cooking spray.)
In large bowl mix flour, baking powder, baking soda, salt, and cinnamon. Set aside.
Stir together soymilk and vinegar; let stand 2 minutes until thickened. In medium bowl mix soymilk mixture, sucanat, banana, oil and vanilla until well blended. Add to flour mixture, stirring until just combined. Stir in chocolate chips. Divide batter among muffin cups.
Bake 18 to 22 minutes or until browned and toothpick inserted in centers comes out clean. Cool in pan 5 minutes. Remove from pan and cool on wire rack. Serve warm or at room temperature.
Makes 12 muffins
Tip: You’ll need 3 medium bananas for this recipe. Use very ripe bananas for the best flavor.
Recipe Link: Vegan Banana Bread
Product Links:
Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes
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By Jen, on May 8th, 2011% 
These whole wheat muffins are packed with healthy ingredients like carrots, raisins and sunflower seeds. They make a hearty breakfast or snack. (egg-free, dairy-free, vegan recipe)
Vegan Carrot Raisin Muffins
1 1/2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/2 cup unsweetened soymilk or almond milk
1 teaspoon apple cider vinegar
1/2 cup sucanat or organic evaporated cane sugar
1 cup finely shredded carrot
1/4 cup organic canola or safflower oil
1/4 cup unsweetened applesauce
1 teaspoon pure vanilla
1/4 cup golden or dark raisins
1/4 cup shelled raw sunflower seeds
Preheat oven to 400 degrees. Coat 12 regular size (2 1/2-inch) muffin cups with cooking spray. (Or, line muffin cups with paper baking cups. Spray paper baking cups lightly with cooking spray.)
In large bowl mix flour, baking powder, baking soda, salt, cinnamon and ginger. Set aside.
Sir together soymilk and vinegar; let stand 2 minutes until thickened. In medium bowl mix soymilk mixture, sucanat, carrot, oil, applesauce and vanilla until well blended. Add to flour mixture, stirring until just combined. Stir in raisins and sunflower seeds. Divide batter among muffin cups.
Bake 18 to 22 minutes or until browned and toothpick inserted in centers comes out clean. Cool in pan 5 minutes. Remove from pan and cool on wire rack. Serve warm or at room temperature.
Makes 12 muffins
Recipe Links:
Carrot Spice Muffins from Fat Free Vegan Kitchen
Vegan Banana Bread
Product Links:
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Welcome Hi there, my name is Jen. Eating Clean Recipes is my healthy recipe blog. It's a place where healthy meets delicious. All recipes are created by me and made in my Minneapolis kitchen. I follow a plant based diet, so fresh and natural foods are my ingredients of choice. I hope you enjoy these healthy vegetarian recipes and easy vegan recipes. Thanks for visiting.
All text and photos © 2009-2012 Food Fix, LLC
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