Beef Pot Roast

Beef Pot Roast

2-3 lb grass fed org beef chuck roast

2 Tbsp org olive oil

3 sprinkles of organic thyme

2 sprinkles of org ground black pepper

3-4 sprinkles of pink salt

sprinkle of org garlic powder

9-10 baby yukon gold potatoes (enough to cover bottom cut in half)

1lb bag of long org carrots

2 org yellow onions

1 pkg org button mushrooms

1 cup water

1/3 cup org beef bone broth

1/3 cup org beef broth

1/3 cup org mushroom broth

1 decent size clove of org garlic, minced


To begin wash your potatoes cut in half and place on the bottom of your crock pot. Next, peel your carrots and cut off both ends then cut into thirds and place in the crock. Next, peel your onions cut both end off then cut into three slices and turn onto bottom and cut again into quarters and place in crock. Sprinkle slat, Pepper and Thyme on veggies and leave there.

Take out a large skillet and add your 2 Tbsp of olive oil and spread around using a paper towel. Turn onto med-high heat. Take out your chuck roast and place on a plate. Sprinkle your roast with salt pepper, thyme and powdered garlic then flip over and do same to the other side. Once the pan gets hot add your seasoned roast to sear 2-3 mins per side. Add your roast to your crock pot already filled with your seasoned veggies. Add the quartered mushrooms around the roast. Sprinkle salt, pepper and thyme lightly again and gently pour your water down one side and then gently pour you broths over meat and veggies and lid and set a timer for 6 or 8 hours.


Vanilla-Orange Cranberry Cookies


Orange Cranberry Cookies

1/2 cup (8 Tbsp) Earth Balance Butter substitute

3/4 cup sugar

grated peel of one medium sized orange

1 teaspoon Vanilla extract

1/4 Teaspoon baking powder

1/2 Teaspoon Salt

Equivalent 1 egg of Ener G Egg replacer (1 1/2 tsp powder to 2 tbsp water) Wisked well

1 1/2 cups flour or gluten free all purpose flour

1 cup dried cranberries like Crasins


Preheat oven to 425 degrees. Line baking sheets with either parchment paper or Silpat. In a large mixer add cut butter, sugar, orange peel, vanilla, baking powder and salt mix well.

Wisk the EnerG egg replacer well then add to the mixer.

Add the flour and blend then add the cranberries last gently.

Scoop out using a teaspoon into little mounds on your Silpat or parchment covered baking sheets, leaving 1 inch and a  1/2 between cookies. Bake at 425 degrees for 6-7 minutes.

Yield: 2 dozen cookies

Keep them covered to keep them soft. Enjoy!

Banana Bread Muffins

Banana Bread Muffins



2 cups of all-purpose flour (Can be replaced with any Gluten Free Flour)(I prefer King Arthur)

1 1/2 tsp baking soda

1/2 tsp salt

4 overripe bananas

1 cup white granulated sugar

3/4 cup earth balance soy free dairy free butter substitute, melted and cooled

2 egg equivalent Ener G egg replacer (3 tsp powder whisked in small bowl with 4 tbsp water)

1 tsp vanilla extract



Preheat oven to 350 degrees.   Preline two muffin pans for 18-22 muffins, depending on how full you fill them.

In a large bowl combine flour, baking soda and salt then set aside.

Mash 4 bananas in a small bowl,  dump into standing kitchen mixer. Add in sugar and whip until frothy (3mins). Add in vanilla.

Melt butter substitute then let cool.

In a small bowl wisk egg replacer with water until fully mixed then add to mixer followed by adding the melted cooled butter substitute to mixer. Mix on medium.

Add your dry ingredient bowl to your mixer 1/2 cup at a time and mix just until incorporated.

Scoop into muffin pans. Bake at 350 degrees for 15 mins or until toothpick comes out clean.

Sweet Potato Spice Muffins

1/2 a 15oz can of Organic sweet potato puree

2 oz of canola oil

1 oz of Rice milk

1/3 cup water

1 1/4-1 1/2 cup white sugar (depending on how sweet you like your muffins)

1 3/4 cup all purpose flour

1 Tsp baking Soda

3/4 Tsp salt

1/2 Tsp ground Cinnamon

1/2 Tsp ground Nutmeg

1/4 Tsp gound Cloves

1/8 Tsp ground Ginger


Preheat the oven to 350 Degrees. Preline a 12 cupcake/muffin baking pan. In one large mixing bowl mix all wet ingredients, in another mix your dry ingredients.  Mix each bowl well then combine the two and blend well.  Pour into your prelined muffin pan at about 3/4 full. Bake in a convection oven at 350 degrees for about 16 minutes. To test to see if they are completely cooked through remove from oven and insert a toothpick into the center of a muffin and if it comes out clean it is done.. if not it may need another minute or two. When they are finished set them on a cooling rack to cool off. Enjoy!

Strawberry Cupcakes

Strawberry cupcakes

2/3 cup fresh organic strawberries (1/3 after pureed)

1 1/2 cup all purpose flour

1 tsp baking powder

1/4 cup rice milk

1 tsp Pure Vanilla Extract

1/2 cup Earth balance dairy free, soy free butter substitute

3/4 cup white granulated sugar

1/2-3/4 cup no sugar added applesauce or 3 egg equivalent Ener G egg replacer


Preheat oven to 350 degrees. In your food processor puree your fresh prewashed and stem removed strawberries, set aside. In your large bowl with a hand mixer cream your butter substitute then add your sugar and cream using your hand mixer. Then add in your applesauce and vanilla and mix some more. Then add in your strawberries and mix. Then add in your flour and baking powder and mix well. Then in your prelined 12 cupcake pan scoop your batter into each cupcake liner about 3/4 full. Use a cupcake scoop to make them more even. Bake for 18-20 mins watching them near the end so they do not burn. Pull out and check using a toothpick into the center. If it pulls out clean then it is done. Set on top of the stove to begin the cooling process. Then move to a baking rack or other surface to finish cooling. Because there are no eggs and these are more dense than regular cupcakes they require you to be more gentle after baking or they will fall apart. Once completely cooled you may frost them using our strawberry frosting recipe below.


3 Tbsp of the leftover strawberry puree from your cupcake puree

1 cup Earth Balance dairy free, soy free butter substitute

3 1/2 cups of powdered sugar

1/2 Tsp Pure Vanilla Extract

In a medium-large bowl add your butter substitute with your vanilla and strawberry puree. Then using a hand mixer blend on low. Begin to add in the powdered sugar slowly until all incorporated. Once finished you may choose to scoop it into an icing bag and place in your refridgerator for 10-15 mins to harden a little before icing your cupcakes. Once hardened you may begin to ice your cupcakes. I tend to use a wilton 2C tip in a disposable icing bag. Squeeze the bag while icing the cupcake in a circular manner from outside to infinishing with a dollop in the center to end which gives you your tip. I also prefer to top with a single fresh strawberry, but you can top with whatever you choose. Enjoy!!


Recipe adapted from Sprinkles Starwberry cupcake and frosting recipe.