Whole wheat cranberry walnut bread

This bread is epic.  I’m not joking.  We’re talking life changing here people!  This is so amazing that if you don’t have a bread machine I’m suggesting you go out and buy one right this second and immediately make this bread.

I took a bite of this and said holy sh*t this is amazing!  And I’m not much of a curser, so that’s how good it is!

As I was filling the cranberry and walnut bins at work I was thinking about cinnamon raisin bread.  (and who doesn’t think about cinnamon raisin bread while they’re at work, am I right?) and I was like OMG cranberry walnut bread!  And a star was born!

I won’t waste any more time jibber jabbering because the more time you spend here reading this the less time you spend making this insanely amazing bread.  And don’t be scared of the whole wheat thing- this bread is nice and light and fluffy!!

Whole wheat cranberry walnut bread
(Print this recipe!)

1 cup warm water
1/4 cup canola oil
1/4 cup agave nectar (honey would work too if that’s what you have)
3 cups organic whole wheat flour
1 teaspoon cinnamon
1/2 teaspoon salt
2 teaspoons yeast
1 cup dried cranberries (whole foods has some that are sweetened with apple juice instead of sugar- I recommend those!)
1/2 cup chopped walnuts

Add ingredients to bread machine in the order that your bread machine recommends (mine says wet ingredients then dry)

Some people say to add fruit and nuts during the last knead cycle, but honestly I just threw them in there with everything else at the beginning and it worked just fine!

Let your bread machine do its thang! (I used the basic 1- 1 1/2 lb loaf size bread setting with a light crust)


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Look at those cranberries and walnuts!!!  (note to self: time to repaint nails!)


With a little Earth Balance.





My Go-To Sandwich Bread


I used to spend about $5 a loaf for a good organic whole wheat sammy bread!  (none of the stuff from the bread isle in the grocery store- it’s FULL of preservatives!  And some of those preservatives come from animals bones…ewwwww!!!!)  My bread machine has more than paid for itself already in the few weeks that I’ve had it (I got it on amazon for $79, but I’ve heard people say they’ve found awesome ones at the Goodwill for just a few dollars.)

This is my go-to bread for sandwiches.  I make a loaf at least 1-2 times per week!  This recipe is for a bread machine, but if you want to knead it out by hand and totally show me up you should go for it!!  (I was born with the inability to knead bread.  I’m totally not joking, I seriously can’t do it!  Enter the bread machine- the new love of my life.  Sorry hubby Winking smile)

Sarah Snacks Go-To Sammy Bread
(Print this recipe!)

1 cup warm water (110 F)
2 Tablespoons organic sugar
2 teaspoons yeast
2 Tablespoons canola oil
2-3 Tablespoons agave nectar (optional, but tasty if you want a honey-wheat type bread)
1 1/2 cups organic whole wheat flour (I like King Arthur)
1 1/2 cup organic bread flour (again, King Arthur)
1 teaspoon wheat gluten
1 teaspoon salt


Into the bread machine goes the warm water, sugar, and yeast.  Let proof for 10 minutes (you can just add it in with the flours if you want, but I really think you get a better rise on the bread if you proof the yeast first- especially since it’s mostly 100% whole wheat!)

Once the yeast is proofed, add in the rest of the ingredients according to your bread machines instructions- mine says to do wet ingredients first, then dry.

I set my machine to sandwich bread with a light crust.  And this will be a 1 to 1 1/2 lb loaf.

Let the bread machine do its thang.

(trick to slicing a loaf of sandwich bread… let it cool COMPLETELY before slicing.  I know it’s hard to wait, but you’ll get more even slices and they won’t fall apart as you slice!  Also make sure to use a bread knife!)



Ta Da!!!!


Perfect for a good old fashioned PBJ!!!





Super Cheesy Awesome Sauce

Who says you can’t have an awesomely creamy cheesy-tasting sauce without dairy?!  You CAN have the awesome flavor without poisoning your body with saturated fat (ewww!!!!)!

We’re going to take advantage of the amazingly cheesy flavor of nutritional yeast and I’m going to give you a basic recipe that you can adapt several different ways to suit what you want to use it for.  Oh and 2 Tablespoons of this super cheesy awesome sauce is around 58 calories and ZERO fat!

Let’s do this!

Basic Recipe…

Super Cheesy Awesome Sauce
(Print this recipe!)

1/2 cup Nutritional Yeast
1/2 cup flour
2 cups water
a big pinch each of garlic powder and paprika
1 tsp salt

Combine dry ingredients in a saucepan.


Whisk in water over medium heat until thick and bubbly.


Remove from heat.



Use as is as a cheesy sauce for your steamed veggies or baked potato.

Add a can of Rotel for an amazing queso- you can even throw it in one of those little crockpots to keep it nice and warm to serve at a shin dig.


Stir in a spoonful of dijon mustard and 8 oz of cooked whole wheat elbow macaroni for an easy mac and cheese that’s to die for!



Hope you try this- it’s awesomesauce!!!  (anyone watch Parks and Recreation?  Love that show!)


Popeye’s Pasta Bake

I love spinach.  Like a lot.  I put it in almost everything.  I usually buy those big tubs at Costco and throw handfuls of it in everything!  I also used to love watching Popeye when I was a kid.  Maybe that’s the reason I love spinach so much.  Who knows!  Either way, this one is dedicated to Popeye!

Popeye’s Pasta Bake
(Print this recipe!)

8 oz. whole wheat penne, cooked and drained
1/2 onion, diced
1 clove garlic, minced
1 bag (16 oz) baby spinach
1 jar of your favorite pasta sauce (or a big can of crushed tomatoes)
2 carrots, shredded or grated
1 tsp Italian seasoning
Daiya mozzarella style cheese



Preheat oven to 350 F

Sauté onions in a little EVOO over medium heat until tender.


Add shredded carrots and sauté until tender.


Add garlic and spinach and let the spinach wilt down.


Add your pasta sauce and simmer on low for 5 minutes.


Fold in your drained pasta.


Pour your pasta mixture in a pan.


Sprinkle with cheese.


Bake for 35-40 minutes until it’s bubbly and cheese is melty and starting to brown on top.


Cheesy.  Spinachy.  Pasta-licious!



Spicy Lentil Enchiladas

Sorry I’ve been MIA this past week, I’ve been busy busy busy with projects and tests!  I’m hoping a delicious recipe will make up for it?

I grabbed this recipe from Liz and altered it a bit to suite my taste buds.  Thanks Liz for posting this recipe- it’s so yummy!!  I’m absolutely in love with lentils and this did not disappoint!

I  put most of this together ahead of time so I could go to the gym and just pretty much throw this in the oven when I was ready to cook it.  I did almost all of it ahead, then right before I wanted to cook it I poured on the enchilada sauce and sprinkled on the cheese!

So here we go!

Spicy Lentil Enchiladas

(Print this recipe!)

1 cup dry lentils
1 cup salsa (I like Clint’s Texas salsa– the HOT kind!)
2- 2 1/2 cups water (start with 2, then add more if you need)
1 can (15 ounces) fat free refried beans
1 can (4 ounces) diced green chiles
12-14 corn tortillas
1 can mild enchilada sauce (the BIG one)
1-ish cup cheddar style vegan cheese (I like Daiya)



First let’s start with our tortillas.  There’s a trick to working with corn tortillas.  You basically need to “steam” them so that they don’t break apart while you’re rolling them.  So here’s what you want to do…

First heat a skillet to medium heat. 

Dunk a tortilla in water.


Place it in the skillet and let it sit for 30 seconds.  Then flip it and let it sit for 30 more seconds.


Then you’ll have a nice soft corn tortilla that is easy to work with.


Wrap them up in some foil and set aside until you need them.

Bring lentils, salsa, and water to a boil in a saucepan. Simmer for around 40 minutes (mine took a little longer) or until lentils are tender.  Add extra water as needed.

Add the refried beans and chiles; stir until well combined.

Divide filling mixture between the tortillas. I used one of those cookie scoop things because I like everything to have an even amount of filling. 


Roll and place in a lightly greased 9×13-inch baking dish.


Top with your enchilada sauce and cheese.



Bake in a 350 degree oven for 25-30 minutes or until cheese is melty and browned.  (I didn’t have enough patience to wait until it was browned- as long as it’s bubbly and melty it’s ok!)