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Category: Whole Food Recipes

Recipes that encourage natural living. I enjoy creating recipes that are basic and user-friendly. Recipes range from desserts, bulk cooking, freezer prepared meals and natural solutions to use around the house. Whole Living Large is a natural living blog. We enjoy a broad range of food, and most of all enjoy cooking it in our kitchen.

Lemon Pistachio Date Bites

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I can honestly say I began baking because of my severe sweet tooth.  After being diagnosed with an autoimmune disease, I knew I needed to get a handle on my sweet tooth if I wanted to successfully manage lupus without medication.

I love experimenting in the kitchen and finding healthy ways to curb my love of sweets.  This recipe hit the mark perfectly and takes a few minutes to prepare.

Pistachio nuts are a great source of vitamin B6 which aids blood health and the nervous system Click To Tweet

Ingredients

1 1/4 cup pistachios

12-14 Medjool dates

Zest of one lemon

Tsp vanilla

1-2 drops food grade lemon essential oil (I used DoTerra)

3 tablespoons shredded unsweetened coconut (I used Bob’s Red Mill)

Juice of one orange or water 2-3 tablespoons

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Directions

Add 1 cup pistachios, Medjool dates, lemon zest and lemon essential in processor.

Blend until smooth.

Scoop out with teaspoon and roll into balls

When done place 1/4 cup pistachios and shredded coconut into processor and pulse till blended and combined 5-6 times.

Place coconut mixture into the bowl.

Place orange juice or water into a bowl.

Drop one of the bites into the orange juice roll around and then drop it into the coconut mixture using a fork to press onto the bite.

Place bites onto a plate or sealable container.

 



  

5.0 from 4 reviews
Lemon Pistachio Date Bites
Author: 
Recipe type: Sweet Treat
Prep time: 
Total time: 
Serves: 24
 
The perfect healthy treat to curb your raging sweet tooth.
Ingredients
  • 1¼ cup pistachios
  • 12-14 Medjool dates
  • Zest of one lemon
  • Tsp vanilla
  • 1-2 drops food grade lemon essential oil (I used DoTerra)
  • 3 tablespoons shredded unsweetened coconut (I used Bob's Red Mill)
  • Juice of one orange or water 2-3 tablespoons
Instructions
  1. Add 1 cup pistachios, Medjool dates, lemon zest and lemon essential in processor.
  2. Blend until smooth.
  3. Scoop out with teaspoon and roll into balls
  4. When done place ¼ cup pistachios and shredded coconut into processor and pulse till blended and combined 5-6 times.
  5. Place coconut mixture into the bowl.
  6. Place orange juice or water into a bowl.
  7. Drop one of the bites into the orange juice roll around and then drop it into the coconut mixture using a fork to press onto the bite.
  8. Place bites onto a plate or sealable container.

Mini Dutch Apple Pie


We are trying out a new dinner routine this year.  You see, the moment the kids walk through the door after school they want to devour everything in the kitchen.

Am I alone on this.  I have no clue what they are doing at school to get such ravenous appetites when they get home.

My husband normally does not get home until 7-7:30.


So I have devised a new dinner plan, and so far it seems to be working.

As soon as the kids get home they begin their Acts of Service while if finish up dinner.

We then sit down to dinner and catch up on what happened during the day.  I love this because they are still so amped up from school the conversation is animated and hilarious.  Even my 15-year-old chimes in happily. :0

After dinner, the kids start homework and prepare for the next day of school.

When my husband gets home, he usually eats dinner alone or while everyone is getting ready for bed.  Now we sit at the table with him while he has dinner and play what we call “Dinner Games.”

We have a different game for every day.  Tonight we had to create a sentence using the same letter of the alphabet throughout.  My sentence was “Busy Bees Bite Big Booties.”

We then enjoy a simple dessert as a family.

I love the portions of this dessert because the triplets like asking for seconds and thirds.  This allows me to say, “You already had your piece.”

These provided the perfect ending to the day.  Simple and delicious.


Ingredients

Filling:

2 (9 inch) pie shells (I use immaculate baking when I am in a bind, or you can use this recipe (my favorite 😉

5 apples – peeled, cored and diced

Zest and juice of 1 lemon

2 tablespoons whole wheat flour

1/4 cup sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

2 tablespoons butter

 

Crumble:

3/4 cup whole wheat flour

1 teaspoon cinnamon

1/4 cup brown sugar

3/4 cup rolled oats

1/2 cup butter

 


Directions

Preheat oven to 425 degrees F.

Cut pie crust to fit bottom of 6 ramekins

Lightly oil ramekins and place pie crust in the bottom, set ramekins in the refrigerator.

In a large bowl add apples, 2 tablespoons of flour, sugar, cinnamon, nutmeg, lemon juice and zest.

Mix apples until evenly coated.

Place 1 cup of apple mixture into individual ramekins.

Place ramekins on a cookie sheet and place in oven for 10 minutes.

 

While pies are baking, prepare the crumble topping

In a medium bowl combine 3/4 cup flour, cinnamon, brown sugar and oats.  Mix well and then cut in butter until mixture well combined.

Remove filling from oven and sprinkle the crumble on top.

Turn down oven temperature to 375 degrees F and bake for an additional 30-35 minutes.  Crumble should be brown and apple tender.

Enjoy

 

 

 

5.0 from 2 reviews
Mini Dutch Apple Pie
Author: 
Recipe type: Dessert
Serves: 6
 
Simple Mini Dutch Apple Pie that will have the whole family happy.
Ingredients
  • Filling:
  • 2 (9 inch) pie shells (I use immaculate baking when I am in a bind or you can use this recipe. http://simmerandboil.cookinglight.com/2015/12/22/homemade-pie-crust/
  • 5 apples - peeled, cored and diced
  • Zest and juice of 1 lemon
  • 2 tablespoons whole wheat flour
  • ¼ cup sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 2 tablespoons butter
  • Crumble:
  • ¾ cup whole wheat flour
  • 1 teaspoon cinnamon
  • ¼ cup brown sugar
  • ¾ cup rolled oats
  • ½ cup butter
Instructions
  1. Preheat oven to 425 degrees F.
  2. Cut pie crust to fit bottom of 6 ramekins
  3. Lightly oil ramekins and place pie crust in the bottom, set ramekins in the refrigerator
  4. In a large bowl add apples, 2 tablespoons of flour, sugar, cinnamon, nutmeg, lemon juice and zest.
  5. Mix apples until evenly coated.
  6. Place 1 cup of apple mixture into individual ramekins.
  7. Place ramekins on a cookie sheet and place in oven for 10 minutes.
  8. While pies are baking, prepare the crumble topping
  9. In a medium bowl combine ¾ cup flour, cinnamon, brown sugar and oats. Mix well and then cut in butter until mixture well combined.
  10. Remove filling from oven and sprinkle the crumble on top.
  11. Turn down oven temperature to 375 degrees F and bake for an additional 30-35 minutes. Crumble should be brown and apple tender.

Sweet Potato and Quinoa Lettuce Tacos

  

I love a great taco. It took me a while to accept the lettuce taco, but I have come a long way. 

This taco is my favorite. It is our favorite “Meatless Monday” meal. 


I would love to hear your thoughts. ❤️❤️❤️

Ingredients

6 Sweet Potatoes peeled and chopped

1/4 Olive Oil plus 1 tablespoon

1/4 cup grass fed butter plus 1 tablespoon 

2 teaspoons garlic powder

Salt and pepper to taste

1/4 cup Sriracha 

1 onion chopped

1 red bell pepper seeded and diced

1 yellow bell pepper seeded and diced 

1 cup quinoa (prepared according to directions)

2 heads romaine lettuce

   
   
Directions 

Preheat oven to 425 degrees F. 

Place potatoes in pan sprinkle with garlic powder, salt and pepper. 

Add Sriracha and stir into potatoes. 

Bake for 20 minutes. Stirring occasionally. 

Increase oven heat to 500 degrees F and bake additional 10-15 minutes, until brown and crisp. 

  
While potatoes are baking sauté onions and bell peppers 

In a hot saucepan over a medium heat, combine peppers, onion, oil and butter; saute for 2 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until the onions and peppers soften.

Fill lettuce leaves with prepared quinoa and sweet potato. Top with sautéed onion and bell pepper. 

Enjoy. 😀

Lemon Blueberry Pancake Muffins

There are certain times when I tend to get into a routine and that routine creates a rut.

Well according  to my kids I am in a lunchbox rut and they are beyond tired of having sandwiches.

You can’t blame me, can you?  My older two girls make hazelnut sandwiches and pb&j sandwiches on the weekend and then we place them in the freezer. When the weekday morning comes along the kids grab one from the freezer for lunch and then add fruit and snack.


Easy Peasy. My kind of lunch prep.

Today I decided to go on the hunt for a no compliant alternative. These beauties we perfect and all seven kiddos agree.

Adapted from Pioneer Woman Cooks 


Ingredients

2 cups organic half and half
Juice and zest of 2 lemons

1 1/2 cup whole wheat flour

Pinch of salt

1 1/2 tablespoons baking powder

2 teaspoons cinnamon

1/4 cup honey

2 eggs

2 teaspoons vanilla extract

1 1/2 cup blueberries plus extra for topping

2 tablespoons butter


Directions

Preheat oven to 350 degrees

Lighting oil muffin pan and set aside

Zest lemons and set aside

Juice lemons and add to the half and half, stir and set aside.

In a large bowl, mix whole wheat flour, salt, baking powder and cinnamon.

Pour half and half mixture into a separate bowl and add eggs, honey and zest.

Mix well

Add the egg mixture to the flour mixture and mix gently with a fork.

Fold in the blueberries.

Finally add in melted butter.

Use 1/4 cup cookie scoop to add mixture into prepared muffin pan.

Bake for 8 min and add additional blueberries on top.

Bake for an additional 10-12 minutes.

Remove from oven and let cool. If saving for lunch place in a sealable container and place in fridge.

These were a hit with the triplets and the girls when they got home from school.

Looking forward no lunchbox complaints tomorrow. 😊

What do your kids like taking for school lunch?

 

5.0 from 5 reviews
Lemon Blueberry Pancake Muffins
Author: 
Recipe type: Lunch
Serves: 24
 
Need a lunchbox switch-up, these Lemon Blueberry Pancake Muffins are sure to be a kid (and adult) pleaser. 🙂
Ingredients
  • 2 cups organic half and half
  • Juice and zest of 2 lemons
  • 1½ cup whole wheat flour
  • Pinch of salt
  • 1½ tablespoons baking powder
  • 2 teaspoons cinnamon
  • ¼ cup honey
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1½ cup blueberries plus extra for topping
  • 2 tablespoons butter
Instructions
  1. Preheat oven to 350 degrees
  2. Lighting oil muffin pan and set aside
  3. Zest lemons and set aside
  4. Juice lemons and add to the half and half, stir and set aside.
  5. In a large bowl, mix whole wheat flour, salt, baking powder and cinnamon.
  6. Pour half and half mixture into a separate bowl and add eggs, honey and zest.
  7. Mix well
  8. Add the egg mixture to the flour mixture and mix gently with a fork.
  9. Fold in the blueberries.
  10. Finally, add in melted butter.
  11. Use ¼ cup cookie scoop to add mixture into prepared muffin pan.
  12. Bake for 8 min and add additional blueberries on top.
  13. Bake for an additional 10-12 minutes.
  14. Remove from oven and let cool. If saving for lunch place in a sealable container and place in the fridge.
  15. These were a hit with the triplets and the girls when they got home from school.
  16. Looking forward no lunchbox complaints tomorrow. 😊
  17. What do your kids like taking for school lunch?

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