Breakfast

Pumpkin Chocolate Chip Muffins

These muffins are moist and sweet and a healthy Halloween treat.  

 

 

 

 

 

 

 

1 1/2 cups rolled oats

1/3 cup millet

1 cup pitted dates soaked in 1/2 cup water 4 hours

1 1/2 cup canned pumpkin

1/2 cup raw pecans, divided

2 T dark brown sugar (optional – *suggested brand below)

2 t cinnamon

2 t ginger

2 t baking powder

1 t baking soda

1 T apple cider vinegar

1 t vanilla

1/3 cup chocolate chips

 

Grind oats and millet in food processor or strong blender to a flour. Stir in  cinnamon, ginger, baking powder and baking soda. Blend dates, soak water, pumpkin, sugar, vinegar and vanilla until smooth.

Pour over dry ingredients, add chocolate chips and mix well until flour is well incorporated. Spoon into muffin tins and bake at 350 degrees for 17 minutes. Makes 9 – 10 muffins.

*I hardly ever use processed sugars, but when I need to kick up the sweetness a little more than a whole food sweetener will do without making the end result too heavy, (it only takes a little) this is the sugar I use. I love the molasses flavor that it lends. It’s perfect for these muffins. 

Apple Oatmeal Crumble

Oat groats are the whole oat kernel when it comes off the plant. Eating grains in their whole intact form is the most nutritious way to eat them.  And oats, in particular, are one of the best foods for restoring a healthy gut. (This is a great interview with Dr. Richard Matthews about this.)  And Dr. Tom O’Bryan, who specializes in gut health, says that the pectin in cooked apple skins is more biovailable then raw and is really good to heal the gut. (Video interview with Dr. Tom O’Bryan)  He recommends eating a tablespoon of cooked apple 3 times a day. I figure I’ll get it done in one shot with breakfast. It’s a great way to sweeten up the oats.  Feel free to add a tablespoon or two of chopped nuts or sprinkle on some flax meal.

 

 

 

1/2 cup oat groats

1 cup water

2 T raisins

1 large apple chopped

1/2 cup rolled oats

1 1/2 t cinnamon

1/4 t cardmom

 

Soak oat groats and raisins in the 1 cup of water over night.  In the morning, transfer everything to a sauce pan, cover, turn the stove to medium heat and set the timer for 8 minutes.  After 8 minutes, oats should be boiling. Add the chopped apple, bring back to a boil,  leave on burner but turn off heat.  Let it set for 15 or 20 minutes. 

Figgy Oat Bars

After being on an elimination diet for a year I learned to be totally satisfied with fruit for dessert. However, when my fig tree produced an over abundance I wanted to try making some kind of dessert. I took a Banana Oat Bar recipe that I have and used figs instead of bananas, left out the nuts and dates and it worked great! 

 

 

 

 

 

 

25 figs, trimmed (leave on skin)

1/4 cup of red flame grapes (For extra moisture and sweet. I had an abundance of them as well.)

2 cups rolled oats

1 t baking soda

1 t cinnamon

1 T apple cider vinegar

 

Blend figs, grapes, and vinegar in a high-powered blender until smooth. The seeds in the figs make this very thick. Place oats, baking soda and cinnamon in a large bowl and mix well. Pour pureed fruit over oats and mix so that all the oats are moistened. Transfer batter to an 8 X 8 cake pan and bake at 350 for 15 – 17 minutes. Cool before cutting. 

 

Cranberry Relish Salad

From Whole Food American Favorites

This recipe was inspired by my love for cranberry sauce without all the sugar! If you prefer less sweet, use a more tart apple and/or less dates.  Cut down on the walnuts if you need to cut back on the fat.

1 medium Fuji apple

1 cup raw cranberries

8 small pitted dates

1/4 cup walnuts

Chop all ingredients in a food processor to a relish consistency.

Banana Oatmeal Chocolate Chip Cookie

This banana oatmeal chocolate chip cookie recipe is adapted from the Engine 2 Diet. The original recipe called for peanut butter, but because of my peanut allergy, I use pecans instead. And I prefer to use a whole-food sweetener such as dates rather than maple syrup. These cookies are plump, chewy, and very delicious! 

3 ripe bananas, peeledBanana Oatmeal Chocolate Chip Cookies
1 tablespoon vanilla
1 cup raw pecans
10 small pitted dates
1 tablespoon apple cider vinegar
2 cups rolled oats
1/2 cup whole wheat flour (or oats for a gluten-free version)
1 teaspoon baking powder
1/4 cup mini chocolate chips
1/4 cup raisins

Preheat oven to 350 F.

Blend bananas, pecans, dates, vanilla, and vinegar in a strong blender until smooth.

To make these gluten free, blend 1/2 cup oats with bananas and dates.

Combine oats, whole wheat flour (if using), and baking powder in a mixing bowl.

Mix blender mixture into oats. Add chocolate chips and/or raisins. You can choose to use only one or the other. Mix well.

Using a cooking scoop or spoon, scoop out desired amount and place on a cookie sheet lined with parchment paper or lightly oiled.

Bake 15–18 minutes.

 

“I made the Banana Oatmeal cookies and was surprised how good they are.  I used all oatmeal and made them in the food processor.  Great way to use ripe bananas.  Thanks for the recipe!”  Barbara, St. George

Lemon Cashew Cookie

These lemon cookies are simple to make and simply delicious!

3/4 cup rolled oatsLemon Cookies
1/2 cup millet, ground to flour (in coffee grinder)
1 cup raw cashews
20–25 small pitted dates (about 1 cup)
1/2 teaspoon baking soda
1 tablespoon lemon zest & 3 tablespoons juice
1 teaspoon vanilla

Preheat the oven at 350 F. Grind oats, millet flour, cashews, and dates in a food processor to coarse crumble. Sprinkle in baking soda and add lemon zest, juice, and vanilla. Process until sticky. Use a cookie scoop or round tablespoon to scoop out dough. Form in a ball with hands, and mash to a cookie shape. Place on a cookie sheet and bake for 12 minutes.

Options

Use 1 1/2 cups rolled oats in place of using both oats and millet.

Use 1/3 cup shredded coconut in place of 1/3 cup cashews. Add a tablespoon or two of water at the end if dough is too dry and won’t hold together.

Banana Bread Muffin Bites

Recipe from Whole Food American FavoritesBanana Bread Muffin Bites

 

25 small pitted dates

1 cup rolled oats*

1 cup raw pecans or walnuts

1 very ripe banana

1 t vanilla

1/4 t nutmeg

1 t cinnamon

1 T apple cider vinegar

1 t baking soda

 

Soak dates in 1/2 cup water for at least 4 hours. Add oats, nuts, banana, vanilla, spices, and dates, including soak water, to food processor. Grind to a chunky dough. In a small bowl, mix together vinegar and baking soda. Add to dough and process a few more seconds to mix. Scoop out dough, place on a cookie sheet lined with parchment paper, and bake at 350 for 15 minutes.

*If the dough is too moist, add more oats to reach desired consistency. 

Vegan Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip MuffinsThese vegan pumpkin muffins with chocolate chips are decadent enough for a Halloween treat and healthy enough for breakfast. And they just happen to be gluten-free as well.

Servings: 10 muffins

1 cup pitted dates soaked in 1/2 cup water for at least 4 hours
1 1/2 cups canned pumpkin
1/2 cup raw pecans
1 cup oats
1/2 cup millet flour (1/3 cup whole millet ground)
2 tablespoons dark brown sugar (optional for extra sweet)
2 teaspoons cinnamon
2 teaspoons ginger
2 teaspoons baking powder
1 teaspoons baking soda
1 tablespoons apple cider vinegar
1 teaspoon vanilla
1/3 cup mini chocolate chips

Grind dates, water from soaking, pumpkin, and pecans in a food processor. Add oats, millet flour, sugar, spices, baking powder, baking soda, vinegar, and vanilla. Process to a dough-like consistency. Mix in chocolate chips. Fill muffin tins and bake for 15 to 17 minutes.

Blueberry Muffins

Blueberry Muffins

Adapted from a recipe by Cathy Fisher that was posted on the Forks Over Knives web site.Blueberry Muffins

1 cup pitted dates soaked in 1 1/4 cups water

1 1/2 cups rolled oats, divided

3/4 cup millet

2 t cardamom powder

2 t baking powder

1/3 cup walnuts or pecans

1 T apple cider vinegar

1 t vanilla

zest from one lemon

1 cup frozen blueberries

1/4 cup chopped walnuts or pecans (optional)

 

Grind millet and ½ cup oats in blender or coffee grinder to coarse flour.  Transfer to mixing bowl and add cardamom and baking powder. Mix well. Blend dates and soak water, 1/3 cup nuts, vinegar and vanilla until smooth. Add to dry ingredients. Add remaining cup of oats and lemon zest. Mix well. Fold in blueberries and chopped nuts if using. Fill muffin cups and bake at 350 for 25 minutes.

The Green Navel

When navel oranges are in peak season, I love to make this delicious, high-nutrient green smoothie. It’s such a great way to start your day! Green leafy vegetables cleanse, detoxify, and repair damaged cells in your body. Get them in your diet as much as you can for optimal health.

1/2 cup ice waterGreen Navel Smoothie

4 small pitted dates

1 T walnuts or hemp seeds

2 medium navel oranges*

Green leafy vegetables – as much as you can take!  (My favorite combination is a handful of “Power Greens” from Costco and a handful of baby spinach)

Blend until creamy smooth.

*Peel just the outside orange part of the skin with a knife to preserve the white flesh which is very high in vitamin C. Vitamin C is an anti-oxidant and anti-oxidants mean anti-aging!

 

Recipes Categories

If you live in the St. George Utah area and would like to receive notices about upcoming cooking classes, subscribe to my mailing list.

* indicates required
Email Format

Cookbooks by April

Now at a reduced price of only $13!

Order yours today!
100% Plant Based
100% Nutritious
100% Delicious

Book front

Whole Food Goodness

“Thank you April for your cookbook. We have been using your recipes for about 10 weeks now and I’ve lost 25 pounds. We’ve not been perfect but darn near. Best of all, I’m feeling healthier and I don’t feel deprived.” Rob - Pocatello, Idaho
Whole Food American Favorites FRONT cover finale

Whole Food American Favorites

Buy the set

“I’ve been using the recipes in your cookbooks. I love the Spicy pumpkin soup and your mustard potatoes…. yum! I cook up a batch of the potatoes and freeze them to use for meals for my brother. Usually potatoes get mushy in the freezer but these seem to be OK. I tried the Peppermint Patty’s and really liked them too! Thanks!”  K. Page, St. George, Utah
"Your recipes are making it much easier for us to keep on the diet." Yvonne, St. George
“I just love your cookbooks! I’ve been gradually working towards a plant based diet since about 2012 and have used a few really good cookbooks – the happy herbivore books, the China Study Books, Engine 2 etc — which all gave me a great foundation for this approach. Your cookbooks have offered new ways of seeing some of the recipes . I’ve made a few of the deserts, some of the loafs, and breakfasts. Great use of herbs and spices, and I like the fact that the ingredients are very simple to use. ” Thanks again, Sue

Whole Food Goodness and Whole Food American Favorites contain a collection of my favorite high nutrient whole food plant based recipes. My recipes are unique in that they contain no extracted oils, minimal processed sugars, and limited processed grains. I use an abundance of leafy green vegetables, which are the healthiest foods on the planet and have the greatest power to cleanse, detoxify, and repair damaged cells and bring you greater health for life.

Along with the recipes, you will find quotes from some of my favorite nutrition experts and documented research studies that will tell you why it's important to eat a plant based diet. Knowledge is power and it is my hope and prayer that these books will help you gain the strength and determination to make the changes necessary that will bring you excellent health throughout your entire life!

You can purchase a copy of Whole Food Goodness at these locations:

Downtown Yoga
50 E Tabernacle
St. George, Utah 84770
http://downtownyogasg.com/

Sunshine Nutrition
111 W. 535 S, Cedar City, Utah

Harvest Moon Health Foods
1241 North Main, Layton, UT 84041
(801)-719-6028