Easy, Nourishing & Delish Recipes

healthy, easy, simple and tasty recipes for busy people

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Morning Glory Breakfast Cookies {Paleo + Vegan}

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Enjoy something sweet for breakfast while satisfying your appetite with these Morning Glory Breakfast Cookies! Super easy to make + Paleo & Vegan friendly!

Enjoy something sweet for breakfast while satisfying your appetite with these Morning Glory Breakfast Cookies! Super easy to make + Paleo & Vegan friendly!

Don’t you hate those days where getting out of bed seems impossible?  The night before you tell yourself you are going to get up early and workout, but when the alarm goes off, that doesn’t happen.  First world problems right here.

Enjoy something sweet for breakfast while satisfying your appetite with these Morning Glory Breakfast Cookies! Super easy to make + Paleo & Vegan friendly!

This happens all too often to me.  My perception on time is unrealistic and I often think I have more time than I actually do.  Oh yeah, I’ll have enough time in the morning to make my breakfast, pack my lunch, feed my labradoodle, make coffee, take a shower and brush my teeth with 10 minutes to spare.  That’s expectation.  But when reality hits, it hits hard.

Enjoy something sweet for breakfast while satisfying your appetite with these Morning Glory Breakfast Cookies! Super easy to make + Paleo & Vegan friendly!

Rarely do I ever have time to do all these things in the morning.  Either I forget to pack my lunch, or my dog goes hungry(so sorry Loralei).  That is why meal prep is so great.  Having breakfast already made the night before lets me sleep in approximately ten minutes more ( if you’re a college student, you know that sleeping in even only a few minutes more does wonders!).

Enjoy something sweet for breakfast while satisfying your appetite with these Morning Glory Breakfast Cookies! Super easy to make + Paleo & Vegan friendly!

Morning Glory Breakfast Cookies

Satisfy your early morning appetite and cravings at the same time with these naturally sweet breakfast cookies!  Thanks to shredded carrots, shredded apples, and applesauce, they cookies are soft and moist with just enough sweetness!  Loaded with flaked coconut, plump raisins and crunchy walnuts,  breakfast has never been more glorious!

Enjoy something sweet for breakfast while satisfying your appetite with these Morning Glory Breakfast Cookies! Super easy to make + Paleo & Vegan friendly!

Morning Glory Breakfast Cookies {Paleo + Vegan}

Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12 cookies

Ingredients
  

  • 1 cup almond flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 1/4 tsp. ground ginger
  • 1/2 cup almond butter
  • 1 egg beaten (sub flax egg for vegan version)
  • 1/2 cup shredded carrot wring out excess liquid
  • 1/2 cup shredded apple wring out excess liquid
  • 1/4 cup apple sauce
  • 2 Tbsp. pure maple syrup
  • 1/2 cup unsweetened flaked coconut
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins

Instructions
 

  • Preheat oven to 350 degrees. Line a cooking sheet with parchment paper and set aside.
  • Combine first four ingredients in a large bowl.
  • Mix together almond butter, egg, shredded carrot, shredded apple, apple sauce and maple syrup on a separate bowl. Add to dry ingredients and mix well to form a batter.
  • Stir in coconut, walnuts and raisins.
  • Spoon batter into 12 cookies on parchment-lined cooking sheet. Bake for 15 minutes, or until done.
  • Drizzle with white chocolate, if desired.

Like This Recipe?  Pin for Later!

Enjoy something sweet for breakfast while satisfying your appetite with these Morning Glory Breakfast Cookies! Super easy to make + Paleo & Vegan friendly!

You May Also Like:

 Banana Split Breakfast Cookies {Vegan + Gluten-free}

Zucchini Bread Breakfast Cookies {Vegan + Gluten-free}

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Healthy Carrot Cake Spread {Gluten-free, Vegan, Paleo}

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This Healthy Carrot Cake Spread is the perfect spread on pancakes, waffles, toast, yogurt, ice cream or whatever your heart desires!

I was super happy and excited about the Recipe Redux theme this year:

“It’s the end of the year and we’re taking a moment to reflect – The Recipe ReDux has been around for 54 months! To celebrate, we’re playing a little party game this month: Grab your nearest cookbook and ReDux the recipe on page 54 or 154.” We can’t wait to see the books you’re cooking from these days.”

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Not only did I turn to a great recipe on pg. 54 of one of my mom’s old cookbooks, but I decided to improvise and make carrot cake i a different delicious form!

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Have you ever just been obsessed with a cake flavor that you wanted to make everything you eat that flavor? Well if you have, you can understand about my love for carrot cake. 

Insert this carrot cake spread. YES spread. Now you can slather your carrot cake on toast, biscuits, ice cream, waffles, you name it, it will taste like carrot cake in a spreadable form!

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If you need another reason to make this carrot cake butter, besides being easy to make and extremely tasty, it is paleo, gluten-free, vegan and refined sugar free.

Now you can have your cake and eat it too.

Healthy Carrot Cake Spread {Gluten-free, Vegan, Paleo}

Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients
  

  • 3/4 cup finely chopped carrots I chopped them in the food processor
  • 2 pears cored and sliced
  • 1/2 cup Finley chopped pineapple
  • 1 tbsp maple syrup
  • 1/2 tsp cinnamon
  • dash of ground cloves
  • dash of nutmeg
  • dash of pure vanilla extract

Instructions
 

  • 1. Place all ingredients in a small saucepan and place on medium-low heat for about 15-20 minutes, or until fruit is soft
  • 2. Let butter cool and puree in a food processor/blender
  • 3. Serve on waffles, toast, pancakes, in yogurt, ice cream or whatever your heart desires!

Adapted from HERE

Want More Healthy Fruit Butters?

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Sugar-Free Pumpkin Apple Butter

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Pumpkin Cranberry Butter

Pin for Later!This Healthy Carrot Cake Fruit Butter is the perfect spread on pancakes, waffles, toast, yogurt, ice cream or whatever your heart desires!

Pineapple Sweet n’ Sour Chicken

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If I had to choose a favorite kind of food, I would pick Chinese food, “American Chinese food” that is. I absolutely love Sweet n’ Sour chicken, I could polish off at least two of those Chinese takeout boxes like it’s my job but, I wouldn’t be feelin’ too hot the next day. Ever since I really stopped eating processed foods a few years ago, I don’t think my body would handle all of the added MSG and other unknown scary ingredients in Sweet n’ Sour chicken very well. Don’t worry, there is a happy ending.

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Healthy, easy to make, sugar-free, MSG-free, gluten-free, low carb, paleo, amazing, delicious and tasty Pineapple Sweet n’ Sour Chicken…….aka the answer to your prayers 🙂

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Pineapple Sweet n’ Sour Chicken

Chicken

  • 4 chicken breasts, baked and cubed
  • 2 zuchinni, chopped and sliced into half moons
  • 1 cup baby carrots
  • 2 cups green beans
  • 2 cups broccoli, chopped
  • 1 cup fresh pineapple, cut into small pieces

1. Place zucchini, carrots, green beans, broccoli and pineapple in a large skillet/wok over medium-high heat and cook until soft

2. Add in chicken and sauce, combine well and cook until sauces simmers, about 5 minutes

3. Serve over rice or quinoa if desired!

Sauce

  • 2 cups fresh pineapple, pureed in food processor/blender
  • 1/4 cup apple cider vinegar
  • 1/4 cup coconut aminos
  • 1 tbsp sesame oil
  • 1/4 tsp ground ginger
  • Dash of red pepper flakes
  • Pinch of flaky sea salt

1. Mix all ingredients together in a large bowl and add to stir-fry

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  • What’s your favorite kind of Chinese food?

 

 

Gluten-free and Vegan Pizza: Carrot Ginger Veggie Pizza with a Quinoa Oat Crust

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Who doesn’t love pizza? There are so many kinds, so many sauces and so many flavors! But you know what no one loves about pizza? The fat, calories, sugar, artificial and processed ingredients! Did you know that many processed pizza crusts contain more than 15 ingredients? Crazy right? Well my pizza crust only has 3! This pizza is all natural, clean, healthy, and of course delicious! The Carrot Ginger sauce is a great replacement for sugar-filled store-bought tomato sauce! Topped with yummy and antioxidant packed veggies, this pizza is win-win for your taste buds and your health!

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Carrot Ginger Veggie Pizza with a Quinoa Oat Crust

Pizza Crust

  • 1/2 cup oat flour (or 1/2 cup oats pulverized)
  • 1/4 cup quinoa flour (or 14 cup quinoa pulverized)
  • 1 egg (or flax egg for vegan)
  1. Preheat oven to 350 degrees.
  2. combine all ingredients and form into a dough.
  3. Press the dough down until it is 1/4 inch thick a make a crust.
  4. Transfer crust onto a cooking sheet lined with parchment paper.
  5. Bake for about 15 minutes, or until crust is hard.

Sauce + Toppings

  • 3 whole carrots, boiled until soft
  • 1 tsp ginger
  • Zucchini, chopped into 1/2 slices
  • Tomatoes, chopped in 1/2 slices
  • Spinach 

1. In a food processor/blender, combine boiled carrots and ginger, blend until smooth.

2. Spread the carrot-ginger sauce on top of the pizza crust evenly,

3. Place Zucchini, tomatoes and spinach on the pizza and whatever else you desire (cheese, meats, tofu, etc.).

4. Bake the pizza at 350 degrees for about 15 minutes, or until veggies are cooked on top.

5. Enjoy!

Serves 2-4

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Health Benefits

  • Fiber
  • Gluten Free
  • Dairy Free
  • Vegan
  • 100% clean
  • No Preservatives
  • No added sugar
  • Non-GMO
  • Vitamins, Minerals, Antioxidants

Filling Vegan Dinner:Spinach and Carrot Chickpea Patties

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Being the Veggie Monster that I am (seriously though), I always try to create recipes that are about 80% veggies to show people that vegetable are delish!  Today I went far out and created a recipe containing 100% VEGETABLES  (well ok like 95% including spices and oat flour)!  Thats right!  I’m on a mission to show people that veggies taste as good as they are good for you!  These patties taste similar to Falafels, however they aren’t fried in greasy oil!  No added shit crap here!  Just the good stuff (aka a vegan and vegetarian’s dream).

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Garlic Spinach and Carrot Chickpea Patties

Serves 2 (2 patties each)

  • 1 can chickpeas, drained and rinsed
  • 3 cloves of garlic, chopped
  • 1/2 cup spinach
  • 1/2 cup grated carrots
  • 1/4 cup oat flour ( or 1/4 cup oats pulverized)
  • 2 Tbsp. fresh parsley, chopped
  • 1/2 tsp. paprika
  • 1/4 tsp. red pepper flakes
  • 1/4 tsp. cumin
  • salt and pepper
  1. Preheat oven to 350 degrees.
  2. In a food processor, combine chickpeas, spinach, parsley and spices.  Blend for about 30 seconds, or until mixture is smoothed.
  3. Mix chickpea mixture with grated carrot.  Shape mixture into 4 balls and coat with oat flour.  
  4. Spray a cooking sheet with cooking spray and flatten out patties onto pan.  Bake for about 30 minutes, or until patties are golden brown.
  5. Enjoy!

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Health Benefits:

  • Vegan
  • lean protein from chickpeas
  • Filling Fiber
  • Vegetarian
  • No preservatives
  • All- natural
  • 100% clean
  • No added sugar
  • Vitamins and antioxidants

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