I make these all the time to put in my son Tristan’s lunch box. You can of course sub in any nut butter of your choice. I use sunflower as we can’t send any meals with nuts to school. These babies are a perfect, filling bite for all ages.
Makes 10-12 bites
- 3/4 cup creamy sunflower butter
- 1 cup old fashioned oats
- 1/4 cup ground flax seeds
- 1 tablespoon honey or maple syrup
- A few dashes of cinnamon
- 1/2 cup semi-sweet chocolate chips (optional)
Combine all 5 ingredients in a medium bowl. Stir to combine. Place in the refrigerator for 15-30 minutes so they are easier to roll. Once cool, roll into 10-12 balls + enjoy! I usually freeze them and then pop them into his lunch box the night before.
I make these pancakes all of the time for Tristan as I can throw them in the fridge + just pop them in the toaster for breakfasts. I love serving them topped with nut butter + a little house made hazelnut spread (I use the Deliciously Ella recipe).
Makes about 5-7 small pancakes
- 1 ripe banana
- ½ cup rolled oats
- ¼ cup nut milk
- 2 tablespoons of maple syrup
- Dash of cinnamon
- Pinch of sea salt
Blend all of the ingredients above until smooth. About 15 seconds. Cook on medium heat until both sides are brown. About two-three minutes on each side on a hot flattop or nonstick pan. I like to use a small ice cream scoop for portion control. Top with fruit, your favorite nut butter +/or chocolate hazelnut spread!
I was doing some recipe testing back in the day for my cookbook Classic City Cooking. One of the recipes called for a celery root remoulade. I’d never cooked with celery root before but found it to be delicious and I just happened to have a bunch left over. I figured a homemade soup was in order. Celery root is extremely low in calories and I’ve found it to be one of the most unappreciated vegetables I’ve ever worked with. It’s not only yummy but so good for you. Pair this soup with a little thyme garlic bread made with olive oil and roasted garlic and you have an easy to make gourmet meal.
Makes about 4 servings
- 1/4 cup of olive oil
- 1/2 cup coarsely chopped shallots (about 3 large)
- 1 pound celery roots, peeled, woody parts trimmed and discarded, cut into 1/2-inch cubes (about 3 cups)
- 1 yukon gold potato, peeled, cut into 1-inch pieces
- 2 cups vegetable broth
- 2 teaspoons minced fresh thyme
- 1/2 cup whipping cream
- Salt and pepper to taste
Heat olive oil in a large pot over medium heat. Add shallots; sauté uncovered 3 minutes. Stir in celery root cubes and potato, then broth and 1 teaspoon thyme. Increase heat to high; bring to boil. Reduce heat to medium-low, cover, and simmer until vegetables are very tender, about 30 minutes. Cool slightly. Transfer soup to blender and puree until smooth OR use a hand blender (one of my favorite kitchen tools!). Return to a pot over medium heat and stir cream into soup. Bring to a simmer. Season to taste with salt and pepper. Ladle soup into bowls + sprinkle with additional chopped thyme and serve. Vegans! Feel free to use a non-dairy cream substitute.