Cinnamon Chickpea Bites (AKA The Babe’s new favorite snack)

Cinnamon Chickpea Bites (AKA The Babe’s new favorite snack)

Spice things up this fall with these sinfully good cinnamon chickpea bites. Toddlers love them. Adults love them. And no one is the wiser that these bad boys are actually good for you.

Cinnamon Chickpea Bites | gluten free, dairy free, nightshade free

The Babe is still obsessed with chickpea bites. And I’m still looking for ways to switch them up so she’s not eating the same thing every single day for the rest of her life. So far, we’ve done chocolate chip chickpea bites and peanut butter chocolate chickpea bites.

And while would have been satisfied having either of those two options for the rest of my life, I felt like I owe it to The Babe to try something new.

Which is how we happened upon these cinnamon chickpea bites.

Cinnamon Chickpea Bites | gluten free, dairy free, nightshade free

Back in the day, the mere thought of cinnamon would have sent me into panic mode. I loved it. But, sadly, it did not love me. And was the source of many-a-migraines.

Which is a damn shame because I used to pound Cinnamon Toast Crunch, sprinkle cinnamon sugar all over my french toast, and eat copious amounts of my mom’s cinnamon applesauce. So believe me when I say having to cut it out of my diet was a hard thing to do.

Thankfully, cinnamon and I are back on speaking terms. Which is great, because I’m pretty sure I’ve put cinnamon into every single thing I’ve made for the last month. I’ve gone through two jars of ground cinnamon and have liberally added it to breads, baked goods, and … bites.

Cinnamon Chickpea Bites | gluten free, dairy free, nightshade free

Word to the wise: if you’re not feeding these in mass quantities to little people, feel free to roll them in a little cinnamon sugar for some next level snacking. It takes these cinnamon chickpea bites from regular old snack to dessert-like truffle in seconds flat.

It also makes them even more addictive than they already are.

So use caution.

And the cinnamon sugar.

Cinnamon Chickpea Bites | gluten free, dairy free, nightshade free

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Cinnamon Chickpea Bites

Spice things up this fall with these sinfully good cinnamon chickpea bites. Toddlers love them. Adults love them. And no one is the wiser that these bad boys are actually good for you.
Prep Time 10 minutes
Total Time 10 minutes
Servings 36

Ingredients

  • 1 15 oz can chickpeas
  • 1 cup peanut butter or other nut butter of choice
  • 1/2 cup maple syrup
  • 1 tbs cinnamon
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 cup almond meal

Optional:

  • 1 tbs cinnamon
  • 2 tbs coconut sugar or granulated sugar

Instructions

  1. Line a baking sheet with parchment or wax paper and set aside.
  2. Place ingredients into a blender and pulse until dough forms. Should be firm but not overly dry.
  3. Scoop up 1 tbs of mixture and roll into a ball. (You can always take more or less depending on how big or small you want your bites to be.)
  4. Place on parchment lined baking sheet and repeat the process until the mixture is gone. (If mixture is a bit sticky, place a drop or two or water on your hands and get them damp. Too wet, and the mixture will turn to slime.)
  5. If using, combine cinnamon and sugar in a small bowl and stir to combine. Take balls one at a time and roll around in sugar until coated. Return to the baking sheet.
  6. Refrigerate for 30-60 minutes before transferring to a tupperware or large container for storage.
  7. Will keep for 1-2 weeks (IF they last that long).

Allergen Information

Nightshade free, dairy free, gluten free, egg free, soy free.

Cinnamon Chickpea Bites | gluten free, dairy free, nightshade free

Zucchini Banana Bread (Gluten Free, Nightshade Free, Dairy Free)

Zucchini Banana Bread (Gluten Free, Nightshade Free, Dairy Free)

Sometimes you just get a hankering for zucchini banana bread. And sometimes, you just have to eat an entire loaf of (gluten free, dairy free, and nightshade free) zucchini banana bread all by yourself. In one sitting. Because it’s that good. 

Zucchini Bread | gluten free, dairy free, nightshade free, and delicious

Sometimes you just get a hankering for zucchini bread.

Sometimes, it comes right after being gifted 5 of the most massive zucchinis you’ve ever seen. Sometimes, you get so excited about said zucchini’s that you make a boatload of zucchini fritters and have to run out to the store and buy 5 more just so that you can make this zucchini banana bread.

And sometimes, you just have to eat an entire loaf of (gluten free, dairy free, and nightshade free) zucchini bread all by yourself. In one sitting. Because it’s that good.

Zucchini Bread | gluten free, dairy free, nightshade free, and delicious

And you won’t even find me feeling a little bit guilty about that choice.

I mean, this zucchini bread is practically all vegetables. And by practically, I mean it HAS vegetables in it. And fruit. And is therefor dubbed a health food. I mean, if pizza can count as a vegetable, why the hell can’t this?!

This is seriously going to be my breakfast, lunch, and after-every-meal snack for the rest of the week. And by week I totally mean until I am forced to make another batch, which will be tomorrow. Which is a-okay in my book.

Zucchini Bread | gluten free, dairy free, nightshade free, and delicious

Zucchini Bread | gluten free, dairy free, nightshade free, and delicious
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Zucchini Banana Bread (Gluten Free, Nightshade Free, Dairy Free)

Sometimes you just get a hankering for zucchini bread. And sometimes, you just have to eat an entire loaf of (gluten free, dairy free, and nightshade free) zucchini bread all by yourself. In one sitting. Because it's that good.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 1
Author Emily Levenson | emilylevenson.com

Ingredients

  • 1/4 cup almond milk
  • 1 tsp lemon juice
  • 2 cups gluten free all purpose flour*
  • 1/2 cup coconut sugar or brown sugar
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 3 bananas about 1 1/2 cups, mashed
  • 2 eggs
  • 1/2 cup oil
  • 1 1/2 cup shredded zucchini liquid squeezed out with hands

Instructions

  1. Preheat oven to 350ºF.
  2. Grease a 9-inch loaf pan and set aside.
  3. Measure out almond milk and add lemon juice. Let sit for 5-10 minutes until the almond milk sours.
  4. Meanwhile, whisk together flour, sugar, baking soda, and salt in a large mixing bowl. Set aside.
  5. In a separate bowl, combine mashed bananas, almond milk + lemon juice mixture, eggs, oil, and vanilla and stir until combined.
  6. Pour banana mixture into the dry ingredients and stir until just combined.
  7. Fold the shredded zucchini into the batter then transfer to the prepared loaf pan.
  8. Bake for 50-60 minutes, until a toothpick inserted comes out clean.
  9. Transfer the pan to a cooling rack to cool then lift the loaf out of the pan, slice and serve.

Allergen Information

Dairy free, nightshade free, gluten free, wheat free, corn free, and soy free.
*In order for this recipe to be officially nightshade free, you will need to choose a gluten free flour mix that is also free from potato starch. Here is a list of 4 gluten free flour mixes that are also nightshade free.

Apple, Sweet Potato, and Chicken Sausage Hash

Apple, Sweet Potato, and Chicken Sausage Hash

Apple, Sweet Potato, and Chicken Sausage Breakfast Hash | Nightshade Free, Dairy Free, Gluten Free

With all of my new dietary restrictions in place, breakfast has been a bit of a challenge for me. And by challenge, I mean I have had to stop eating bread and begin thinking outside of the proverbial breadbox. Which is where this beautiful Apple, Sweet Potato and Chicken Sausage Hash came from.

Outside of that proverbial breadbox.

And outside of my comfort zone.

Apple, Sweet Potato, and Chicken Sausage Breakfast Hash | Nightshade Free, Dairy Free, Gluten Free

This breakfast is a bit more time intensive than I’m used to, requiring me to actually peel and chop ingredients versus pulling it from the bag and turning the toaster on.

It’s also not something I would naturally be inclined to throw together. Yes, I like apple, sweet potatoes, and the occasional piece of chicken sausage. I just wouldn’t be the first to throw them into a saucepan and call them breakfast.

And I wasn’t.

Apple, Sweet Potato, and Chicken Sausage Breakfast Hash | Nightshade Free, Dairy Free, Gluten Free

The inspiration totally came from Well Plated with Erin and her Harvest Chicken Skillet with Sweet Potatoes Brussels Sprouts and Sautéed Apples. It looked amazing (minus the bacon and brussels sprouts, of course) and knew that I had to try my hand at it.

My mouth and belly were quite happy with that decision.

And The Babe was quite happy to steal a few bites of chicken sausage along the way.

Apple, Sweet Potato, and Chicken Sausage Breakfast Hash | Nightshade Free, Dairy Free, Gluten Free

Apple, Sweet Potato, and Chicken Sausage Breakfast Hash | Nightshade Free, Dairy Free, Gluten Free
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Apple, Sweet Potato, and Chicken Sausage Breakfast Hash

Breakfast never tasted so good with this Nightshade Free, Dairy Free, and Gluten Free apple, sweet potato, and chicken sausage breakfast hash.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Author Emily Levenson | emilylevenson.com

Ingredients

  • 1 tbs olive or coconut oil
  • 1/2 cup chopped onion
  • 1 cup sweet potato peeled and cubed
  • 1 gala apple core removed and cubed
  • 1 piece of chicken sausage cut into small pieces
  • 1/2 tsp salt
  • 1/4 tsp pepper

Instructions

  1. Heat oil in a large skillet over medium-high heat. Add in onions and sweet potatoes and sauté for about 3-5 minutes.
  2. Add in apple and sauté for another 2-3 minutes.
  3. Add chicken sausage, salt, and pepper and sauté until veggies are fork tender; about 5 minutes.
  4. Transfer to a bowl and enjoy!

OPTIONAL:

  1. For a little extra fun, fry and egg and put it on top!

Allergen Information

Nightshade free*, dairy free, wheat free*, gluten free*, corn free, soy free, and egg free (so long as you don't top with an egg).
*I use Trader Joe’s Roasted Garlic Chicken Sausage and it is nightshade free, wheat free, and gluten free. If you are using a different brand or flavor, please make sure to verify that it does not contain ingredients that would make you sick.

6 Delicious Mini Muffins You Should Make Right Now.

6 Delicious Mini Muffins You Should Make Right Now.

6 Delicious Mini Muffins You Should Make Right Now

If you’ve been following me on Instagram,  you know that I’ve become obsessed with mini muffins.

They are super easy to make. Take maybe 12 minutes a batch to cook. And are the perfect snack for little toddler hands to grab and devour.

They also happen to be perfect little bite-size snacks for the grown-ups. (If you can call us that.)

1: Baked French Toast Muffins from Averie Cooks

We love french toast in our house. The Hubster is the resident french toast maker; whipping up delightful batch after delightful batch, while I tend to burn it or undercook it. But THESE baked french toast muffins take all the guess work out and make for a quick and easy breakfast when the hunger gremlins come a knockin’. Because they come a knockin’ early up in here.

2: The Best Pumpkin Muffins {Ever} from Made From Pinterest 

I’m usually not a fan of a recipe that calls itself “the best” of anything. Usually because they just get your hopes up and then crush you with mediocrity. But these muffins were pretty darn tasty. The best ever? I’m not sure. But they did get raving reviews from the entire family over Thanksgiving. I’ll call that a win.

3: Mini Muffin Pancake Bites from Cooking Classy

How freakin’ cute are these?! Also. Pancakes that are muffins? Genius. Perhaps I’ll serve them with some baked french toast muffins and have the best breakfast or brinner EVER. Oh, and I’ll probably swap out the actual pancake recipe with a dairy-free one like this or this (with Earth Balance or coconut oil instead of butter).

4: Whole Grain Honey Peach Mini Muffins from The Seasoned Mom

The fact that these were billed as “Toddler Muffins” and still look delicious is what sold me on wanting to make them. Also, I seriously love the combination of peaches and honey (ahem). So this was a no-brainer for the “Mini Muffin Must Make” list. Which, by the way, is getting longer by the minute.

5: Apple Cinnamon Sweet Potato Mini Muffins from The Comfort of Cooking

Even though I know any muffin recipe can be transformed into mini’s, sometimes it’s fun to search for recipes that are specific to the genre. Because CLEARLY THERE’S A GENRE. These are officially on the menu this week and I’m super excited about a muffin that contains apples and sweet potatoes. It’s like fall in a perfect little muffin wrapper.

6: Skinny Oatmeal Brown Sugar Muffins from Averie Cooks

Another word I hate when it comes to cooking and recipes: SKINNY. I literally can’t even.

I hate that word so much when it comes to recipes that I almost skipped over this one. Thankfully curiosity got the best of me, and I checked it out. I realized that I had everything needed to make these little love muffins and whipped up a batch. Turns out, these are amazingly delicious. The kind of muffins that you want to eat all day long. They are also the very muffins that got me started on this mini muffin kick I’m on.

What about you?

What are your favorite muffins (mini or otherwise)?

Maple Brown Sugar Baked Oatmeal

Maple Brown Sugar Baked Oatmeal

Maple Brown Sugar Baked Oatmeal | emilylevenson.com

It seems like the second September hits, Fall is the only thing on everyone’s brain.

Pumpkin flavored everything becomes readily available. Halloween candy starts proliferating the shelves. And it’s only a matter of time before the very first Christmas something or other will appear on the shelves. (I shudder just thinking about it.)

For me, fall begins to usher in more hearty meals like soups, chili’s, and baked oatmeals.

Maple Brown Sugar Baked Oatmeal | emilylevenson.com

I seriously love baked oatmeal because of how easy it is to whip up a healthy breakfast without having to stand over the stove cooking it.

Between eggs and stove-top oatmeal, I’ve been craving a bit more simplicity in our morning routine. And a respite from stirring, chasing, scrambling, chasing, burning, chasing, silently cursing, chasing… You get the picture.

Thankfully, The Babe loves baked oatmeal. As in, had it for lunch, a snack, and even an appetizer before digging in (to her hot dog) for dinner.

Maple Brown Sugar Baked Oatmeal | emilylevenson.com

I also love that there is some variation from our regular oats with the quinoa.

I suppose I could do a mixture of oats and quinoa when making them on the stove, but I never got that far. The Babe seriously ate strawberry oatmeal for 8 months straight before even entertaining something a little … different.

I’m not complaining, though. Breakfast has always been the best meal in this house.

Maple Brown Sugar Baked Oatmeal | emilylevenson.com

Next time I make this, I’m probably going to add pecans and call it amazing.

I can already say this with 100% certainty because maple pecan granola is my favorite thing ever. And this baked oatmeal, with the deliciously (but not crazy overwhelmingly) sweet flavor is pretty darn close to perfection.

At the rate we’re going, I’m probably going to have to make another batch tomorrow.

Maple Brown Sugar Baked Oatmeal | emilylevenson.com

Maple Brown Sugar Baked Oatmeal | emilylevenson.com
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Maple Brown Sugar Baked Oatmeal

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 8 -10
Author Emily Levenson | emilylevenson.com

Ingredients

  • 11/2 cups rolled oats
  • 1/2 cup quinoa rinsed
  • 1 tsp baking powder
  • 1/2 cup brown sugar lightly packed
  • 1/4 cup chia seeds
  • pinch of salt
  • 2 cups almond milk
  • 2 tbs maple syrup
  • 1 egg lightly beaten

Instructions

  1. Preheat oven to 375°F.
  2. Lightly grease a 9x13 baking dish and set aside.
  3. Combine oats, quinoa, baking powder, brown sugar, chia seeds, and salt in a large mixing bowl.
  4. Add almond milk, maple syrup, and egg. Stir to combine.
  5. Pour mixture into prepared baking dish and place in oven.
  6. Bake for approximately 40 minutes or until edges start to turn golden brown.
  7. Let cool for 5-10 minutes.
  8. Cut and serve!

To reheat:

  1. Preheat oven to 325°F.
  2. Transfer serving portion to an oven safe bowl or ramekin.
  3. Place in oven for 7-10 minutes or until warm all the way through.
  4. Serve immediately!

Allergen Information

Nightshade free, dairy free, wheat free*, gluten free*, and soy free. *The wheat and gluten free status of this recipe is dependent upon choice of oats.