Author: Joan Haynes

Zucchini-Apple No-Grain Muffins

  • 1 cup ground flax seeds
  • 1/2 cup ground pecans or walnuts
  • 3/4 cup protein powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • stevia to taste
  • 4 tsp coconut oil or vegetable oil
  • 1 ripe mashed banana
  • 2 tsp vanilla
  • 2/3 cup grated zucchini
  • 2/3 cup grated apple
  • grated zest of one orange
  • 1/2 cup pecans or walnuts, chopped
  • 1 cup water (more if needed)

Preheat oven to 350ºF. Line muffin tins with paper muffin cups. Combine flaxseeds, walnuts, protein powder, baking powder, baking soda, cinnamon, salt. In large bowl, mix oil, vanilla, zucchini, apple, orange zest and water. Fold dry ingredients into liquid ingredients. Add stevia to taste. Fold in chopped walnuts. Add more water if necessary to liquefy enough to pour. Fill muffin cups and bake for 20 -25 minutes. Makes 24 muffins.

From What’s for Breakfast? Protein-Based Breakfasts for Food-Sensitive, Time-Challenged People by Joan Haynes, N.M.D. and Lori Hora Soule, NMD, L.A.c.


Rosemary Roasted Pecans

By Joan Haynes, NMD


  • 2 cups pecans
  • 2 tsp chopped rosemary
  • 4 tsp olive oil or organic butter
  • 1 tsp agave or rice syrup


  1. Heat oil or melt butter in sauce pan in medium heat
  2. Place oil or butter in sauce pan with rosemary and agave/rice syrup, allow to heat gently for 30 seconds.
  3. Add pecans and sauté for 1-2 minutes.
  4. Remove from pan and allow to cool.


Pumpkin Pie – Vegan/Gluten Free


  •    1 can (16 ounces) pureed pumpkinpumpkin pie
  •    3/4 cup sugar or sucanat (or I use 1/2 cup maple syrup)
  •    1/2 teaspoon salt
  •    1 teaspoon ground cinnamon
  •    1/2 teaspoon ground ginger
  •    1/4 teaspoon ground cloves
  •    1 teaspoon ground allspice, optional
  •    1/2 teaspoon ground nutmeg, optional
  •    2-3 tablespoons cornstarch or arrow root to firm up the      pie filling
  •    1 package (10-12 ounces) silken/soft tofu
  •    1 9-in unbaked vegan and/or gluten free pie shell
  • Top with non-dairy topping

Preheat oven to 425 F

Blend the pumpkin and sugar.
Add salt, spices, cornstarch and tofu, mix thoroughly.
Pour mixture into pie shell and bake for 15 minutes.
Lower heat to 350 F and bake for another 60 minutes.
Chill and serve.

Don’t use the low fat tofu, then the pie tastes like it was made with tofu.

This pie is so yummy, it will fool almost anyone.

Serves: 8
Preparation time: about 1 hour + chilling time