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Carrot Apple Zucchini Muffins

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These muffins are a family favorite!  We happen to think it’s a total WIN when we make something that is totally delicious AND good for you!  The kids love these muffins and well, so do my husband and I.  They are not overly sweet but have the perfect amount of sweetness that comes from the shredded apple and the golden raisins.  I love to have these on hand for an after school snack or to throw in the kid’s backpacks for a quick snack at school.  I don’t know about you but my kids are ALWAYS hungry!!  It’s kind of mind boggling actually.  I have one teenager so I guess that just comes with the territory and also an extremely active 10 year old boy so I feel like I live in the kitchen….who am I kidding, I DO live in the kitchen.  It really is my happy place!  Anyway, it’s recipes like this however, that are fun to have on hand.

It’s just too easy to shred vegetables up and sneak them in to recipes like this.  Shredded veggies also add a great texture in something like a muffin or a bread loaf.

These healthy muffins are a cinch to throw together and only take about 15 minutes to bake.  They taste like they are a guilty pleasure but no guilty feelings when you’re eating these muffins!

It’s like salad in a muffin!  Try this recipe out for yourself and let us know what you think!

 

Carrot Apple Zucchini Muffins
 
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Serves: 24
Ingredients
  • 1 ½ cups flour
  • ½ cup ground flax seed
  • ¾ cups oat bran
  • 1 cup brown sugar
  • 1 teaspoon baking powder
  • 2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon cinnamon
  • ¾ cup milk (we use almond milk)
  • ½ cup raisins
  • 1 large apple peeled and shredded
  • 1 cup shredded carrots
  • 1 cup shredded zucchini
  • ¼ cup coconut oil
  • 2 eggs beaten
  • 1 teaspoon vanilla
Instructions
  1. Preheat oven to 350°
  2. Grease miffin tins (using cooking spray or softened butter). Mix all dry ingredients in a bowl. In another larger bowl, mix almond milk, eggs, oil and vanilla and stir in the dry ingredients. Fold in the raisins, apples, carrots and zuchinni until well combined.
  3. Fill miffin tins ¾ full with batter and bake 15 minutes or until test stick comes out clean. Allow to cool on a wire rack.

Chocolate-Coconut Cold Brew Brownies (gluten free, flourless & vegan)

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First of all, this coconut cold brew coffee concentrate seems like it was made just for us!!  Are you even kidding me?  I mean, coffee is like a total daily absolute necessity here and then you add in coconut…well, duh!  That’s just pure perfection!  Nice job Trader Joe’s…nice job!

So, we all know (or maybe you don’t yet, but you do now) that adding espresso of any kind is guaranteed to kick up your chocolate recipe so why would these insanely amazing GTK brownies be any different??

You might have already guessed it, but this cold brew is our secret ingredient in our famous ooey, gooey, fudgy, off the hook brownies.  Wanna try em yet?  I know, I don’t blame you!!  They are actually really easy to make and you don’t even have to break out the flour, the eggs or the granulated sugar cuz they don’t have any of those ingredients!  What? Are you for real?  Really, you can’t believe it…but you gotta trust us.

All you need is some peanut butter, apple sauce, maple syrup, this coconut cold brew coffee, vanilla, cinnamon, salt and of course your vegan chocolate chips (or the regular kind if you don’t have these on hand) and unsweetened coconut flakes…and voila!  You are good to go!  There’s hardly even a mess as you can make it all in one bowl!  Sweet!  Just stir it all up, pour the chocolatey mixture into an 8×8 pan and pop it into the oven for like 20 minutes and you are off to chocolate, coconut cold brew brownie heaven!!  You are so welcome!!


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Chocolate-Coconut Cold Brew Brownies (gluten free, flourless & vegan)
 
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Serves: 12
Ingredients
  • ¾ C natural peanut butter
  • ¼ C maple syrup
  • ¼ C natural unsweetened applesauce
  • 3 Tbsp coconut cold brew concentrated coffee - can use unflavored cold brew as well
  • 1 tsp vanilla
  • ¼ tsp cinnamon
  • ½ tsp baking soda
  • ¼ tsp kosher salt
  • 2 Tbsp + 1 Tbsp for topping vegan mini chocolate chips - can use regular non-vegan as well.
  • 1 Tbsp unsweetened coconut flakes
Instructions
  1. Preheat oven to 350 degrees. Line a 8 X 8 inch pan with parchment paper.
  2. In a medium bowl add all ingredients together except for the chocolate chips. Use a spatula to thoroughly mix together. Add 2 Tbsp chocolate chips and mix. Spread evenly in pan - The mixture will appear thin, but it will make very fudgy brownies. Sprinkle top with additional 1 Tbsp chocolate chips.
  3. Bake for 20 minutes. Allow to cool completely, sprinkle with coconut flakes. Cut into squares and enjoy!

Roasted Cauliflower with Turmeric, Dates & Pine Nuts

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If you’re a cauliflower fan it’s your lucky day!! This dish puts a different spin on your typical roasted cauliflower, we definitely kicked it up a notch by combining together some unexpected flavors like the star of the show, turmeric.

Stych Photography

Turmeric has some MAJOR health benefits.  It is derived from a root, but when you purchase it at the store you buy it in powdered form…although you can occasionally find it in root form at certain specialty stores.  Anywho…..lets talk about the major health benefits like the studies which show the anti-inflammatory properties, it also helps to reduce the risk of cancer.  The list goes on, turmeric is also found to tame heartburn and an upset stomach and even joint pain.  There are more benefits of turmeric but I think we’ve already bragged enough about this powerhouse ingredient…let’s get back to how to make this bomb dish!

Stych Photography

It’s really quit simple…add your spices to a bowl (turmeric, cumin, nutmeg, cinnamon) throw in the cauliflower and drizzle with olive oil.  Mix it all up and throw everything on a parchment lined baking pan.  Roast for 30 minutes, flipping cauliflower at the halfway point.  During the last few minutes while the cauliflower is roasting, add butter and garlic to a small saucepan and cook until melted.  Chop dates into small pieces and set aside.  Remove cauliflower from the oven and transfer to a serving bowl.  Drizzle butter/garlic over cauliflower and sprinkle with toasted pine nuts and chopped dates.  There you have it cauliflower lovers, simple and ah-mazing side dish that you can have on your table tonight!!

Stych Photography

 

 

Roasted Cauliflower with Turmeric, Dates & Pine Nuts
 
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Serves: 4
Ingredients
  • 1 head cauliflower, cleaned and chopped into florets
  • 2 Tbsp good quality olive oil
  • 1 Tbsp turmeric powder
  • 1 tsp ground cumin
  • 1 tsp nutmeg
  • ½ tsp cinnamon
  • 1 tsp kosher salt
  • 2 Tbsp pine nuts, toasted
  • 4 Tbsp butter
  • 1 clove garlic, minced
  • 6 large medjool dates
Instructions
  1. Preheat oven to 400 degrees. In a medium bowl add olive oil, turmeric powder, cumin, nutmeg, cinnamon and salt and mix. Add cauliflower and toss to coat.
  2. Line a rimmed baking sheet with parchment paper. Spread cauliflower out evenly on baking sheet. Bake 30 minutes, turning halfway through cooking.
  3. While cauliflower is cooking chop dates into small pieces. Add butter and garlic to a sautee pan until melted.
  4. Remove cauliflower from oven and transfer to a serving dish. Drizzle butter over top, sprinkle with toasted pine nuts and chopped dates.

Chocolate Espresso Chia Pudding

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Chocolate espresso chia pudding is on our top 10 breakfast list! Dessert for breakfast?  Sounds too good to be true, right?  Not only is this chocolate espresso chia seed pudding super healthy, it will also put an extra pep in your step with the addition of espresso. Chia seeds are one of the best things you can eat and the perfect way to start off your day.  They are a whole grain food and although they are tiny little seeds they are among one of the most nutritious foods you can get your hands on.  They are packed with fiber, protein and omega-3 fatty acids.  So loading up on these tiny little seeds is always a good thing!

This pudding takes all of 5 minutes to put together, but it needs to sit overnight to set up.  Make it before you go to bed, when you wake up breakfast will be ready!  Top with fresh strawberries or raspberries and enjoy!


Chocolate Espresso Chia Pudding
 
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Serves: 4
Ingredients
  • 1½ C unsweetened almond milk or other nut milk, or dairy milk of choice
  • ⅓ C chia seeds
  • ¼ C unsweetened cacao powder
  • 3 Tbsp maple syrup
  • 1 Tbsp instant espresso powder
  • 1 tsp vanilla
  • ½ tsp cinammon
  • himalayan pink salt or kosher salt to taste
Instructions
  1. Mix all ingredient together with a wire whisk, make sure to thoroughly incorporate the cocao powder. Store in airtight container in the refrigerator for 6 hours or overnight for pudding to set.

Cinnamon Caramel Corn

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Growing up my mom used to make the most ridiculously amazing caramel corn that was dripping in all things bad like corn syrup and tons of brown sugar,  but oh did it taste so good! It was our mission to come up with our own version of this tasty treat that was still sweet and every bit as caramely but didn’t contain 10 billion calories! Mission accomplished!! It’s not exactly calorie free but you can feel a lot better about throwing handfuls of our GTK cinnamon caramel corn in your mouth than the old school version!   Think coconut cream, pure maple syrup, coconut oil, ground cinnamon….do we have your attention yet? Make this next time you have family movie night or as an after school treat or a fun snack to have out when you are entertaining or just make it just because it’s so darn good, we promise!

caramelcorn

Stephanie Heymann Photography

Cinnamon Caramel Corn
 
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Serves: 10 Cups
Ingredients
  • 10 C air popped popcorn
  • ½ C coconut cream - see notes
  • ½ C Pure maple syrup
  • 2 Tbsp coconut oil
  • 1 Tbsp brown sugar
  • 1 tsp vanilla
  • ½ tsp ground cinnamon
  • ¼ tsp kosher salt + more for sprinkling
  • **Notes - Use only the thick cream on the top of the can of coconut cream. Do not shake or mix the can before opening. Store remaining coconut cream (not clear liquid) in a airtight container in tbe refrigerator.
Instructions
  1. Preheat oven to 250 degrees.
  2. In a saucepan add all ingredients (except for popcorn) together, whisking until incorporated. Bring to a boil, reduce heat to simmer for 20 minutes, stirring occasionally.
  3. Remove from heat and pour sauce over the popcorn, stir until coated evenly.
  4. On a parchment lined pan spread popcorn out evenly and place in oven. Stir after 15 minutes, cook for 30 minutes. Remove from oven and let cool. Sprinkle with additional salt if desired.

Pumpkin Pie Smoothie

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We are kicking off our pumpkin craze with this amazing pumpkin smoothie.  Think pumpkin pie in a glass but without the guilt and all of the glory. Everyone looks forward to this time of year when pumpkin mania is in full swing and we are riding that bandwagon too.  I have an extra pep in my step when I go to Starbucks  to find the return of the forever anticipated pumpkin spice latte, it’s like the best day ever.  Or when I go to the grocery store and find that the pumpkin fairy made a visit and sprinkled pumpkin food all over the store. Score!  So why  not a pumpkin smoothie too?  Um duh, why not?

I think I have made this every single day for the last 5 days.  Nope, not sick of it yet but talk to me in November. This is a dairy free, naturally sweetened with dates, lick the inside of the cup and blender type of smoothie.  If you are a pumpkin lovah this smoothie is calling your name!

psmoothie

Pumpkin Pie Smoothie
 
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Serves: 2
Ingredients
  • 3 medjool dates, pitted
  • ½ C pumpkin puree (not pumpkin pie filling)
  • ½ C Greek 0% yogurt
  • 1 large frozen banana (1 C)
  • ½ tsp vanilla
  • ⅛ tsp pumpkin pie spice
  • ⅛ tsp ground cinnamon + more for topping
  • 1 C almond milk
  • ½ C crushed ice
Instructions
  1. Add all ingredients to a blender and blend on high until mixed. Pour into glasses and top with additional cinnamon or nutmeg if desired.

Meusli

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By now you know our obsession with overnight oats. They are an answered prayer to those of us that want breakfast ready and waiting in the morning but don’t want to actually have to make it! Somehow having breakfast at your finger tips almost calling your name in the morning makes your day that much brighter. Meet overnight oats older sister, her name is Meusli. Meusli is a little more complex and sophisticated but don’t let her fool you, she’s easy just like her sister!!

I first had Meusli on one of the most memorable girls trips ever. I went to this super cool wellness resort outside of Tucson, AZ called Miraval. The resort experience is supposed to teach you how to gain greater self-awareness and experience personal growth. I did sucessfully climb way too high up a pole and shimmy across a tight rope, although I almost peed my pants during the process. I don’t know if I really accomplished any of the personal growth stuff. However, I had a blast with my friends and we ate a lot of awesome food! Isn’t that really the point of a girl’s trip anyways?

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The Meusli, along with the merengue cookies which is a must share as well, stuck with me and I have been making it ever since! It’s basically the same base as overnight oats (rolled oats combined with nut milk or dairy milk soaked overnight) but being the sophisticated older sister, Meusli has the added zip of orange juice and chopped apples. The citrus gives it an unexpected zing, in a good way! Just like Meusli’s little sister, Overnight Oats, you can’t help but fall in love with both of them…they really are great girls!

mesuli

Stephanie Heymann Photography

Meusli
 
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Serves: 6
Ingredients
  • 1¼ C rolled oats
  • ⅔ C unsweetened cashew milk - or milk of choice
  • ⅔ C 0% greek yogurt
  • 1 tsp vanilla
  • ½ tsp ground cinnamon
  • ⅔ C orange juice
  • 3 Tbsp pure maple syrup
  • 1 apple peeled and chopped into ¼ inch pieces
  • ¼ C unsweetened coconut flakes
  • ½ C raisins
Good Thyme Tip ? - Also great to add sliced almonds, chia seeds, oranges...be creative!
Instructions
  1. Mix all ingredients thoroughly in a bowl. Cover and chill in refrigerator overnight or for 6 hours before serving.

Oatmeal Cookies with Chocolate, Raisins and Coconut

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I think since we added raisins, coconut oil and Greek yogurt to these cookies then they should be deemed as healthy, right? I know it’s a little bit of a stretch but hey, sometimes a girl just needs have a cookie, or 4….I mean I’ve never done that, I’ve just heard of people that have done that.

In the grand scheme of cookies these are A LOT healthier than most and they are D to the Lish. You can see that I had a little cookie monster on this particular baking day, which made it even more fun. It’s always better to taste test cookies with a friend so if someone asks where all of the cookies went you have someone else to blame!

oatmealcookiedough

These cookies are every bit as good as they look. Gooey chocolate chunks with flaked coconut and sweet raisins. So good you might just have 4!

oatmealcookiesloane

oatmealcookies

Oatmeal Cookies with Chocolate, Raisins and Coconut
 
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Serves: 24
Ingredients
  • 1¼ C rolled oats
  • 2½ C unbleached all-purpose flour
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • 1 tsp cinnamon
  • ¾ C melted coconut oil
  • ¾ C dark brown sugar
  • 1 large egg
  • 2 tsp vanilla
  • 1 Tbsp Fage 0% greek yogurt
  • ½ C shredded coconut (either sweetened or unsweetened)
  • ½ C semi-sweet chocolate chunks
  • ½ C raisins
Instructions
  1. Preheat oven to 350 degrees. In a medium bowl mix dry ingredients together (except brown sugar) and set aside.
  2. In a large bowl with an electric mixer, beat coconut oil and brown sugar. Add in egg, vanilla and Fage and continue to beat until smooth. Slowly add in dry ingredients until well incorporated. Add in coconut, chocolate chips and raisins until mixed together.
  3. Using a cookie scooper, drop cookie dough onto a un-greased cookie sheet. Bake 9-11 minutes. Remove from oven, let cool for 2 minutes before transferring to a wire rack.

Sweet Potato Banana Pancakes

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Get out of town!! That is exactly what you will say when you take your first bite of these warm, fluffy, sweet, pancakes. Why are pancakes so fun? It’s like you can put anything in the form of a pancake and it just makes you want to eat it! Well, at least that’s how we feel. And you will too after you try these guys. We did some experimenting to try and make them more healthy than your typical buttermilk pancake without compromising the flavor. We are not gonna lie, we knocked this one out of the park!! Here’s the deal, if the kids will devour them, it’s a win win right? Our kids cannot get enough of these. We suggest making some time whenever you can make that happen (I know we all have Tons of it these days) but seriously, set aside like 45 minutes one day and make up a big batch, let them cool and then put them in a large freezer bag to have for future days. They freeze and reheat very well and you will be so happy on those busy mornings to just grab one and heat it up. Drizzle with fresh maple syrup and you are done. Delish!

sweetpotatobananapancakes

Sweet Potato Banana Pancakes
 
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Serves: 6
Ingredients
  • 1 cup flour
  • ½ cup oats
  • 4 teaspoons baking powder
  • ½ teaspoon cinnamon
  • 2 eggs
  • 1 cup milk (dairy or nut milk of your choice, we used cashew milk)
  • ½ cup mashed sweet potatoes
  • ¼ cup ripe mashed banana
  • butter for greasing griddle
Instructions
  1. Peel sweet potato and dice into small cubes. In a medium saucepan, boil until tender. About 10-15 minutes. Drain and smash in a bowl. (Reserve any leftover potatoes in a ziploc bag in freezer for future use)
  2. Smash one half banana with fork and set aside
  3. In a blender, combine flour, oats, cinnamon, eggs and milk and blend until smooth. Transfer to a bowl and stir in the smashed sweet potatoes and banana.
  4. Heat a griddle or skillet over medium heat. Lightly grease with butter and pour about ¼ cup per pancake and cook until fluffy and slightly golden around edges. Flip and continue cooking other side. About 3-4 minutes per side. Continue with remaining batter.
  5. Serve with warm maple syrup
Good Thyme Tip: These pancakes freeze very well. We suggest making a large batch and storing them in freezer for those busy mornings.

Coconut Raisin Chia Overnight Oats

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Is there anything better than waking up to breakfast that’s already made? Like literally, you have to do NOTHING aside from getting out a bowl and a spoon and pouring it in. This is the answer for so many of us that just don’t want to deal with breakfast or most other things in the morning. Let’s face it, a lot of us fall into this category! I have 2 words for you. OVERNIGHT OATS. They will take you all of 5 minutes to make the night before and poof, there they are…ready and waiting for you the second you wake up. It’s kinda like magic if you really think about it!

So, overnight oats are incredibly versatile, you can change it up with each batch. This particular recipe is a GTK favorite. If you haven’t tried Coconut Manna yet by Nutiva it’s a must buy. We use this little bit of heaven in our oats, protein balls, smoothies, spread on toast, or like many other things…right off the spoon! Coconut Manna is simply organic whole coconut puree, that’s it, nothing else. The rich coconut flavor makes these coconut raisin chia overnight oats off the hook good!

coconut

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Coconut Raisin Chia Overnight Oats
 
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Serves: 6
Ingredients
  • 1½ C oats
  • ¼ C Chia seeds
  • ⅓ C raisins
  • 2½ C unsweetend cashew milk or other nut milk of choice
  • ¼ C coconut manna (can purchase at Sprouts, Whole Foods or Amazon)
  • 2 Tbsp unsweetened coconut flakes
  • 2 Tbsp pure maple syrup
  • 1 tsp vanilla
  • ½ tsp ground cinnamon
Instructions
  1. Mix all ingredient together thoroughly. Cover and place in refrigerator for at least 6 hours or overnight.
Add more milk the next day if needed to reach desired consistency.