Whole Wheat Apple Muffins



  • 2 cups whole wheat flour (or sub one cup with 3/4 cup almond meal & 1/4 cup ground flax meal)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon cinnamon
  • 1/2 cup coconut oil
  • 1/3 cup sugar
  • 1/3 cup dark brown sugar, packed, divided
  • 1 large egg, lightly beaten
  • 1 cup yogurt
  • 2 large apples, peeled, cored, and coarsely chopped


  • Preheat oven to 450°F (not a typo).  Grease 16 muffin cups and set aside.
  • Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside.
  • In a separate bowl, cream the coconut oil, then add all the regular sugar and half of your brown sugar. Beat until fluffy. Add the egg and mix well.
  • Hand stir in the yogurt, add the dry ingredients, and finally, fold in the apples.
  • Divide the batter evenly among muffin cups, sprinkling the remaining 1/4 cup brown sugar on top.  FYI, batter will be fairly stiff, but that’s normal–add a little applesauce if you want to.
  • Bake for 10 minutes, then turn heat down to 400°F, and bake for an additional 5 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.

Modified from Smitten Kitchen


Kale Salad with avocado, garlic & ginger


  • 1-2 bunches of kale or 1-2 bags of pre-washed kale
  • 2 teaspoons garlic, minced (or 2 cubes of Dorot’s frozen garlic–LOVE that stuff!)
  • 2 teaspoons fresh ginger, peeled and grated (or 2 cubes of Dorot’s frozen ginger)
  • 2 teaspoons tamari soy sauce or Bragg’s Amino Acids
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 whole ripe avocado
  • optional add-ins: chopped apple, cashew, marinated tempeh, etc.


  • Wash, de-stem, tear up kale, and place in large bowl (or be lazy like me and just use bagged kale)
  • Whisk garlic, ginger, Braggs, lemon juice and olive oil in a bowl or mixing cup. Add avocado and mash with a fork or whisk til blended in and creamy.
  • Dress, toss & serve immediately.

Modified from Spark Recipes.

Slow Cooked Split Pea, Carrot & Apple Soup




  • 2 cups dried split peas
  • 4 large carrots, chopped
  • 2 apples, peeled & chopped
  • 2 cloves minced garlic
  • 6 cups filtered water
  • 2 cubes vegan (or chicken) bouillon
  • 1 bay leaf
  • 1 tsp thyme
  • 1 tsp coriander
  • 1/2 tsp nutmeg
  • 1 Tbs balsamic vinegar


  • Rinse split peas; chop carrots; peel, seed & chop apple; mince garlic (or use 2 cubes Dorot’s crushed garlic–in frozen aisle at TJ’s and Whole Foods).
  • Throw everything but the balsamic vinegar into your slow cooker and cook for 6 – 8 hours on low. Remove bay leaf, add balsamic. Serve “rustic” or puree with an immersion blender.

Modified from The Vegan Slow Cooker book.