Eat and Repeat.

[garden-of-vegan]

Two-Bite Vegan Baked Potatoes {Loaded & Tex-Mex} - http://www.ilovevegan.com/two-bite-vegan-baked-potatoes-loaded-tex-mex-featuring-the-little-potato-company/

[justeatandrepeat]

Doctoring up boxed cake mix. I used Devils food cake mix and added in chocolate pudding mix (no need to add any additional liquids). Then for the frosting I crushed up some mint fudge cookies (generic brand because Oreos were $6!!!) and mixed them in with chocolate frosting.

[justeatandrepeat]

Chocolate Mint Cookies

¾ cup butter softened* 1 ¼ cup sugar ¼ cup brown sugar 2 eggs 1 tsp vanilla 2 c flour 2/3 cup cocoa powder 1 ½ tsp baking soda ¾ tsp salt White chocolate chips Chopped Mint Hershey kisses Fresh Mint for garnish.

Preheat oven to 350 F. Cream butter and sugars. Add eggs, one at a time. Add vanilla. In a separate bowl mix flour, cocoa powder, baking soda and salt. Add by spoonful to wet mixture just until combined. Fold in chocolate chips and Hershey kisses.

Spoon onto ungreased cookie sheets. Bake for 9 minutes for chewy cookies, 13 minutes for crispy.

Let cool on a wire rack. Store in tupperwear with fresh mint.

Eat and repeat!

*if butter isn't at room temperature, unwrap and microwave for 10 second intervals. Do not use completely melted butter.

[justeatandrepeat]

Purple potatoes, kale, sauerkraut from the Beaverton farmers market, plus peppers and mushrooms😊

[charlottewinslow]

[justeatandrepeat]

Mother's Day Quiche! Asparagus, bacon, mushrooms and green onions.

[justeatandrepeat]

Homemade vegan tacos FTW

[justeatandrepeat]

Easter eve dinner at Village Tavern last night. We had a 10% off coupon. Which pays for tax. Debated ordering a veggie burger and ordered the spaghetti squash instead. Wasn't bad but definitely could have made it at home for less than $14. Was still hungry afterwards and craving those sweet potato fries I didn't order. Why are vegetables so expensive?? Not going to repeat this eat.

[justeatandrepeat]

Gluten Free Peanut Butter Cookies 2 eggs 1/2 cup peanut butter 1/4 cup brown sugar 1/4 + 2 tbs white sugar 1/4 cup Bob's Red Mill coconut flour Preheat oven to 375 F. Mix eggs, peanut butter and sugar until combined. Add coconut flour, and stir until incorporated. Batter should be very moist. Spoon onto greased cookie sheet and bake for 10-12 minutes. Cookies will rise but not spread out too much. Flatten tops with a fork. Eat right away or save some for later if there's any left over! Eat and repeat!

[justeatandrepeat]

Vegan Green Irish Soda Bread 2 1/3 cup whole wheat pastry flour 1 cup buttermilk (soymilk + 1 tbs vinegar) 1 tsp salt 2 tsp baking soda 1/2 tbs brown sugar 1 squeeze green food coloring gel Earth balance buttery spread Preheat oven to 425 degrees Fahrenheit. Grease a cookie sheet. Mix vinegar into soymilk (I just used one of those single serve milks but you can use any non dairy milk plain or vanilla. Let sit. Combine flour, salt, baking soda, and brown sugar. When milk starts to curdle add food coloring and stir until an even colored green. Add liquid to dry ingredients until moist. Form into a ball and add more flour if needed. If your dough is firm enough you can cut the tradition "cross" into the top. Bake for 30-40 minutes. Serve warm with earth balance buttery spread. Eat and repeat!

[foodnetwork]

Recipe of the Day: Oven-Fried Latkes These better-for-you potato pancakes are a real Hanukkah marvel. When the sun sets tomorrow, crisp them in the oven instead to save calories and fat.

[foodnetwork]

Recipe of the Day: Trisha’s Iced Sugar Cookies

Whip out the cookie cutters! Trisha’s buttery sugar cookies are the perfect canvases for spreading holiday cheer with colorful icing, sprinkles and candy.

[justeatandrepeat]

Vegan High-Fiber Bran Muffins

No need for Metamucil if you make these muffins! This recipe makes 12 standard sized muffins, but try not to eat them all at once.

Ingredients:

1 1/3 cup non dairy milk + 1 tbs white vinegar

1 flax egg (1 tbs flaxseed + 2 1/2 tbs warm water)

1/3 cup vegetable oil

¼ cup brown sugar

1 tsp vanilla extract

1 ½ cup wheat bran (I used Bob’s Red Mill)

1 cup AP flour

1 ½ tsp baking soda

1 ½ tsp baking powder

¼ tsp salt

¼ - ½ cup golden raisins

Directions:

Preheat oven to 425

Grease a standard 12 muffin pan

Make “buttermilk” by stirring vinegar into milk and let sit for a couple minutes.

Whisk buttermilk, flax egg, oil, brown sugar and vanilla in a small bowl.

Combine bran, flour, baking soda, baking powder and salt in a large bowl. 

Add wet mixture to dry ingredients.

Stir in golden raisins.

Spoon batter into muffin tins, dividing evenly.

Bake for 16 minutes rotating halfway through cooking time.

Cool on a wire rack and keep at room temperature or freeze.

Eat warm with Earth Balance buttery spread or your favorite jam!

Just eat and repeat!

[justeatandrepeat]

Fudgy Gluten-Free Double Chocolate Brownies

These super chocolatey brownies are flourless and gluten free. The secret ingredient, black beans! You can’t even tell that these brownies are fiber and protein packed! Recipe is adapted from Minimalist Baker’s recipe!

Ingredients

1 15 oz. can (~ 1 3/4 cups) black beans, well rinsed and drained

2 large flax eggs (1 flax egg = 1 tbs flaxseed + 2 ½ tbs warm water)

3 T coconut oil, melted (or sub other oil of choice)

3/4 cup cocoa powder (the higher quality the better)

1/2 tsp sea salt

1 tsp pure vanilla extract

1/2 cup raw sugar

2 tbs maple syrup

1 1/2 tsp baking powder

¼ - ½ cup semisweet chocolate chips

Directions

Preheat oven to 350 degrees.

Lightly grease a 12-slot standard size muffin pan (or makes about 22 minis).

Prepare flax egg by combining flax and water, stir and let sit until sticky

Add black beans, coconut oil, cocoa powder, salt, vanilla, sugar, maple syrup, and baking powder to food processor. Puree until smooth. Scrape sides if necessary.

Will be thick at first, but continue to pulse until it resembles a typical brownie batter.

Fold in chocolate chips.

Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger.

Bake for 25-30 minutes or until the tops are dry and the edges start to pull away from the sides.

Remove from oven and let cool for 30 minutes before removing from pan or place in freezer for 10 minutes. Remove gently with a fork or knife.

Eat and repeat!

[justeatandrepeat]

Is there a better combo than peanut butter and banana? Maybe Oreos or coconut? All in a muffin.

2 eggs

1/3 cup buttermilk (1/3cup non dairy milk + 1 tbs vinegar)

1/2 vegetable oil

1 cup mashed bananas (about 2 1/2 bananas)

3/4 cup packed brown sugar + 1/2 cup white sugar

1 3/4 cup AP flour

1 tsp baking soda

1/2 tsp sea salt

optional additives (crushed oreos, coconut flakes, peanut butter)

Preheat oven to 350. Grease a 12 muffin tin.

Mash bananas with a fork until smooth. Add the buttermilk, oil, and eggs and mix until combined.

Add the flour, baking soda, salt and sugar (you can combine them first in a different bowl if you aren't as lazy as me).

Pour into muffin tins and add optional ingredients. Bake for about 35 minutes (I tend to pay more attention to my nose than the clock) Or until tops are firm but bouncy and golden brown.

The tops will be nice and chewy, but with a moist interior!

Eat and repeat!

[justeatandrepeat]

Grits casserole with Gouda and mozzarella layered kale, onions and garlic. 1 cup stone ground grits 3 cups water 2 cups Kale 1/2 onion 2 cloves garlic 4tbsMargarine/butter 2 eggs Salt, pepper, mrs. Dash seasoning Gouda cheese Mozzarella cheese Preheat oven to 400. Use 2tbs of margarine to grease a casserole dish or deep dish pie pan like I did. Cook grits, water and 2 tbs of butter in a saucepan. Simmer until grits are mostly cooked and most water has evaporated. Meanwhile chop onion and garlic and sauté them in a pan. Add kale and cook until wilted. Add water to steam if necessary. Remove grits from heat and mix in cheese (you can use as much as you want. I only had a random bit of Gouda and some leftover mozzarella from making pizza. Probably a total of 1/2 cup). Beat 2 eggs and add to grits mixture. Add half of grits mixture to dish. Add veggie mix and spread evenly. Add the rest of the grits mixture in an even layer. Sprinkle extra mozzarella on top. Bake for 20-25 minutes. Serve hot. Eat and repeat!

[justeatandrepeat]

Vegan Pumpkin Snickerdoodles 1 1/4 cup AP flour 1 1/2 tsp baking powder 1/4 tsp salt 1/2 cup vegetable shortening (I used slightly less than 1/2 cup and a couple tbs of Earth Balance buttery spread) 1/4 cup puréed pumpkin 1tbs nondairy milk 2 tsp vanilla extract 3/4 cup + 1/4 cup white sugar 1-2 tbs cinnamon Preheat oven to 400. **grandma's less mess tip for measuring out shortening: fill a large measuring cup with 1 cup water. Spoon shortening until mark hits 1 1/2 cup. Drain water, scoop out shortening! Combine 3/4 cup sugar, shortening, pumpkin, milk and vanilla. Blend at medium speed with mixer until combined. Combine flour, baking powder and salt. Add in increments to liquid mixture and mix at low speed. Scrape edges of bowl with spatula. Combine remaining cinnamon and sugar in bowl. Roll into 1 inch balls and roll in cinnamon sugar. Place 1 1/2-2 inches apart on un greased baking sheet. Bake for 8 minutes. Remove from oven and push down tops and sprinkle with remaining cinnamon and sugar. Cool on parchment paper or racks. Makes about 3 dozen. (If you don't eat the dough along the way... But it is egg free and vegan so go for it!) Eat and repeat!