Vegan Coconut & Rum Snowballs (No-Bake Christmas Dessert) Ingredients 1 cup coconut flour 1/2 cup oat flour 5-6 tbsp canned full-fat coconut milk (the creamy part) 5-6 tbsp agave syrup 1 tsp orange zest 1 tsp vanilla extract 1.5 tsp rum extract 1/3 cup chopped almonds 1/2 cup shredded coconut (for rolling) Instructions -Combine all ingredients in a bowl. Make sure that there are no clumps! -Put the dough in the fridge for 1-2 hour(s) to chill. -Make the balls (around 11), then roll them into shredded coconut. -Put the balls in the fridge for another hour before eating (optional, but ideal). -Keep in the fridge for up to 3 days. https://thegreenloot.com/vegan-coconut-rum-snowballs/  

Roasted Butternut Squash Prosciutto Pizza with Caramelized Onions Ingredients 1/2 pound pizza dough, at room temperature 2 tablespoons extra virgin olive oil 4 cups cubed butternut squash or pumpkin 2 teaspoons honey 2 tablespoons chopped fresh sage 1/2 teaspoon cinnamon 1/2 teaspoon cayenne pepper use to your taste 2 pinches crushed red pepper flakes kosher salt and black pepper 2 tablespoons salted butter 2 yellow onions, thinly sliced 3/4 cup apple cider 1 cup shredded whole milk mozzarella 1 cup shredded fontina cheese 3 ounces thinly sliced prosciutto, torn 1/4 cup crumbled blue cheese (optional) Instructions 1. Position the oven rack in the upper 1/3 position. Preheat the oven to 425° F. If you have a baking stone, start preheating it. 2. Place the ball of pizza dough on a lightly oi ...

Roasted Pumpkin Soup Ingredients: 1 medium pumpkin or squash * approx. 1 kg/ 2,2 lbs 1 medium sweet potato approx. 250 g/ 8,8 oz (optional) 1 tbsp coconut oil 1 onion chopped 2 cloves garlic minced a small piece of ginger (15 g) minced 1 14 oz can coconut milk or cream 400 ml 2 cups vegetable broth 480 ml 1 tsp red paprika powder ½ tsp turmeric ½ tsp coriander salt and pepper to taste Instructions: -Preheat oven to 425°F (200°C). -Halve the pumpkin and scoop out the seeds. Slice each pumpkin halve in quarters. Prick the sweet potato a few times with a fork (if using). Brush pumpkin quarters and sweet potato with a little olive oil and place onto a baking sheet lined with parchment paper. Roast for about 40 minutes or so, until the flesh is soft. -Heat the coconut oil in a large pot over me ...

Healthy Peach Crisp   Ingredients Filling: 10 ripe peaches, peeled + sliced 2 Tbsp. arrowroot powder (or cornstarch) 1 tsp vanilla 1 Tbsp. lemon juice 3 Tbsp. coconut sugar 1/4 tsp nutmeg Crumble: 1 cup rolled oats (certified gluten free if necessary) 1 cup almond flour 1/3 cup coconut sugar 1/4 tsp salt 1/4 tsp cinnamon 1/3 cup almond butter 1/3 cup melted coconut oil 1 tsp vanilla Instructions: -Preheat oven to 350F and prepare dish with nonstick spray (I used a 9×13 dish but a similar size baking dish or skillet will work!) -Peel your peaches. -In a bowl, mix together sliced peaches, arrowroot powder, vanilla, lemon, coconut sugar, and nutmeg until completely coated. -While peaches sit, prepare crumble topping by mixing together oats, almond flour, coconut sugar, salt. and cinnamon ...

Summer Garden Fish Tacos   Ingredients 1 medium ear sweet corn, husk removed 1 poblano pepper, halved and seeds removed 4 tilapia fillets (4 ounces each) 1/8 teaspoon salt 1 yellow summer squash, halved lengthwise 1 medium heirloom tomato, chopped 1/3 cup chopped red onion 3 tablespoons coarsely chopped fresh cilantro 1 teaspoon grated lime zest 3 tablespoons lime juice 8 taco shells, warmed 1/2 medium ripe avocado, peeled and sliced Directions -Lightly oil the grill rack. -Grill corn and pepper, covered, over medium heat until tender, 10-12 minutes, turning occasionally. Cool slightly. -Meanwhile, sprinkle fish with salt. Grill fish and squash, covered, over medium heat until fish just begins to flake easily with a fork and squash is tender, 7-9 minutes, turning once. -Cut corn from ...