frugal meat

http://www.budgetbytes.com/2016/08/slow-cooker-jambalaya/

http://www.budgetbytes.com/2016/02/smoked-sausage-skillet-with-peppers-and-farro/

http://www.budgetbytes.com/2015/09/yellow-rice-chicken-skillet/

http://www.budgetbytes.com/2015/08/creole-white-beans-with-chicken/

http://www.budgetbytes.com/2015/01/slow-cooker-white-chicken-chili/

http://www.budgetbytes.com/2014/11/moroccan-lentil-vegetable-stew/

http://www.budgetbytes.com/2013/12/basic-chili/

New meatless 9/13

http://www.onegreenplanet.org/vegan-recipe/hearty-barley-lentil-soup-with-potatoes/

frozen yogurt bark

http://namelymarly.com/minestrone-quinoa-soup/

http://namelymarly.com/easy-one-pot-vegan-taco-red-quinoa-soup/

http://namelymarly.com/one-pot-chickpea-coconut-curry/

http://www.budgetbytes.com/2015/06/spanish-chickpeas-and-rice-meal/

http://www.budgetbytes.com/2016/08/savory-cabbage-pancakes-okonomiyaki/

http://www.budgetbytes.com/2016/08/zucchini-orzo-salad-chimichurri/

http://www.budgetbytes.com/2016/08/creamy-lemon-dill-greek-pasta-salad/

http://www.budgetbytes.com/2016/07/pasta-5-ingredient-butter-tomato-sauce/

http://www.budgetbytes.com/2016/07/slow-cooker-coconut-curry-lentils/

http://www.budgetbytes.com/2016/06/parsley-scallion-hummus-pasta/

http://www.budgetbytes.com/2016/06/no-sugar-added-apple-pie-overnight-oats/

http://www.budgetbytes.com/2016/04/thai-cucumber-salad-2/

http://www.budgetbytes.com/2016/02/chana-aloo-masala-chickpea-and-potato-masala/

http://www.budgetbytes.com/2016/02/mediterranean-farro-salad-with-spiced-chickpeas/

http://www.budgetbytes.com/2016/01/weeknight-enchiladas/

http://www.budgetbytes.com/2016/01/broiled-balsamic-vegetables-with-lemon-parsley-rice/

http://www.budgetbytes.com/2016/01/cheesy-vegetarian-chili-mac/

http://www.budgetbytes.com/2015/11/spinach-and-chickpea-rice-pilaf/

http://www.budgetbytes.com/2015/10/triple-berry-oat-muffins/

http://www.budgetbytes.com/2015/10/pumpkin-pie-spice-snickerdoodles-for-two/

http://www.budgetbytes.com/2015/08/vegetarian-mustard-greens/

http://www.budgetbytes.com/2015/06/one-pot-roasted-red-pepper-pasta/

http://www.budgetbytes.com/2015/06/spanish-chickpeas-and-rice/

http://www.budgetbytes.com/2015/05/easy-spinach-ricotta-pasta/

http://www.budgetbytes.com/2015/04/smoky-garlic-oven-fries/

http://www.budgetbytes.com/2015/03/mujaddara/

http://www.budgetbytes.com/2015/02/caramelized-onion-artichoke-flatbread/

http://www.budgetbytes.com/2014/09/snap-challenge-seasoned-rice/

http://www.budgetbytes.com/2014/01/homemade-chili-seasoning/

http://www.budgetbytes.com/2014/01/chunky-lentil-vegetable-soup/

http://www.budgetbytes.com/2013/10/spinach-artichoke-wonderpot/

http://www.budgetbytes.com/2013/09/cashew-rice-pilaf/

http://www.budgetbytes.com/2013/01/quinoa-black-bean-tacos/

http://www.budgetbytes.com/2012/11/vegan-red-lentil-stew/

http://www.budgetbytes.com/2012/05/lemon-raspberry-baked-oatmeal/

http://www.budgetbytes.com/2012/04/focaccia-rolls/

http://www.budgetbytes.com/2013/12/roasted-corn-zucchini-tacos/

http://www.budgetbytes.com/2013/07/confetti-chickpea-salad/

http://www.budgetbytes.com/2013/04/black-bean-avocado-enchiladas/

http://www.budgetbytes.com/2012/12/pesto-chickpea-salad/

http://www.budgetbytes.com/2012/12/roasted-root-vegetables/

http://www.budgetbytes.com/2012/11/choco-coconut-granola/

http://www.budgetbytes.com/2012/11/caramelized-onion-mushroom-white-pizza/

http://www.budgetbytes.com/2012/11/vegan-red-lentil-stew/

http://www.budgetbytes.com/2012/07/sweet-potato-corn-cakes-with-garlic-dipping-sauce/

http://www.budgetbytes.com/2012/05/lemon-raspberry-baked-oatmeal/

http://www.budgetbytes.com/2012/03/indian-style-creamed-spinach/

http://www.budgetbytes.com/2012/02/broccoli-fettuccine-alfredo/

http://www.budgetbytes.com/2012/01/smoothie-packs-my-favorite-smoothie/

http://www.budgetbytes.com/2011/12/coconut-rice-take-2/

http://www.budgetbytes.com/2011/11/slow-cooker-marinara/

http://www.budgetbytes.com/2011/11/artichoke-pasta-bake/

http://www.budgetbytes.com/2011/10/curry-roasted-cauliflower/

http://www.budgetbytes.com/2011/09/pesto-focaccia-pizza/

http://www.budgetbytes.com/2011/08/roasted-vegetable-couscous/

New Vegetarian meals 8/31

http://www.twopeasandtheirpod.com/spinach-artichoke-lasagna-roll-ups/

http://www.twopeasandtheirpod.com/creamy-avocado-pasta/

http://www.twopeasandtheirpod.com/vegetarian-quinoa-chili/

http://www.twopeasandtheirpod.com/crispy-gnocchi-with-basil-pesto/

http://www.twopeasandtheirpod.com/cheese-ravioli-with-lemon-basil-butter-sauce/

http://www.twopeasandtheirpod.com/stovetop-avocado-mac-and-cheese/

http://www.twopeasandtheirpod.com/butternut-squash-mac-and-cheese/

http://www.twopeasandtheirpod.com/easy-cheesy-baked-tortellini/?m

http://www.twopeasandtheirpod.com/smashed-chickpea-avocado-and-pesto-salad-sandwich/?m

http://www.twopeasandtheirpod.com/quinoa-salad-with-edamame-cucumber-and-avocado/?m

http://www.twopeasandtheirpod.com/spinach-and-artichoke-quinoa-bake/?m

http://www.twopeasandtheirpod.com/chickpea-farro-soup/?m

http://www.twopeasandtheirpod.com/slow-cooker-enchilada-quinoa/?m

http://www.twopeasandtheirpod.com/penne-with-roasted-cauliflower-and-lemon-caper-vinaigrette/?m

http://www.twopeasandtheirpod.com/crispy-black-bean-quinoa-burritos/?m

http://www.twopeasandtheirpod.com/4-ingredient-ravioli-lasagna/?m

http://www.twopeasandtheirpod.com/basil-butter-garlic-bread/?m

http://www.twopeasandtheirpod.com/roasted-broccoli-quinoa-salad/?m

Freezable recipe

http://brumblebees.blogspot.com/2015/10/sausage-gumbo.html

http://brumblebees.blogspot.com/2015/10/slow-cooker-cilantro-lime-chicken.html

http://brumblebees.blogspot.com/2015/12/crockpot-freezer-meal-chili-recipe.html

http://www.myrecipes.com/recipe/chicken-brisket-brunswick-stew

http://www.myrecipes.com/recipe/slow-cooker-pot-roast

http://ohmyveggies.com/recipe-cremini-and-chard-stuffed-shells/

http://detoxinista.com/2015/09/easy-vegetarian-freezer-meals/

http://helloglow.co/slow-cooker-freezer-meals/

http://helloglow.co/80-make-ahead-freezer-meal-recipes/

Thai Iced Tea Recipe

1 cup (80g) Pantai Thai Tea Mix
4 cups (960ml) water
3/4 cup (150g) granulated sugar
about 1 cup (240ml) half and half (some folks also use coconut milk, whole milk, sweetened condensed milk)
ice

Read more at http://whiteonricecouple.com/recipes/thai-tea-recipe/#LpRMWmp467xBzTH3.99


Bring water to boil and add the thai tea mix. Add sugar and gently stir to completely dissolve sugar. Gently boil tea for about 3 minutes. Remove from heat.
Allow tea to steep for at least 30 minutes and allow it to cool. The more concentrated the tea flavor, the better the Thai tea tastes.
If you are using the Thai tea mix, strain the tea leaves. Set finished Thai tea aside to cool.
You can make this ahead of time and have the Thai tea chilling in the fridge. We usually like to make this tea mix one day ahead.
Fill glasses with ice and pour in Thai tea leaving enough room to fill in your half and half (or other creamer). For an 8 oz. glass we like to add about 2-3 tablespoons of half and half for a creamier flavor.

Read more at http://whiteonricecouple.com/recipes/thai-tea-recipe/#LpRMWmp467xBzTH3.99

http://www.amazon.com/gp/product/B000JX0A76?ie=UTF8&camp=1789&creativeASIN=B000JX0A76&linkCode=xm2&tag=whionriccou-20

Vegetable “Clean out the Fridge” Soup

1 can plum tomatoes or fire-roasted tomatoes
1 cup vegetables (suggested: broccoli, cauliflower, carrots)
½ cup peeled cubed sweet potatoes or squash
¼ cup uncooked farro or quinoa
2-3 teaspoons Taco Seasoning Mix (or a mix of cumin, cayenne, and paprika)
¾ cup beans (suggested: mix of chickpeas, edamame, and black beans)
2-3 tortillas
½ cup salsa (optional)
Cubed avocado, for garnish (optional)
Cilantro, for garnish (optional)
Vegan cheese, for garnish (optional)
Directions:
In a small saucepan, cook farro or quinoa according to directions on package.

Meanwhile, in another small saucepan, pour can of tomatoes, taco mix or seasoning and begin to heat.

If necessary, cut vegetables into bite-sized pieces. Soften vegetables and squash in the microwave until tender, 4-6 minutes.

After about 10 minutes of simmering, add beans, squash, and cooked farro. Simmer for additional 5 minutes.

Meanwhile, cut tortillas into fourths. Place one tortilla chip at a time on a plate and microwave for 2 minutes, flip, and microwave for an additional minute until crisp.

Transfer soup to bowl and serve with microwave tortilla chips (which make for excellent dunking) and cilantro, hot sauce, avocado, or whatever else your heart desires.

SYRIAN HUMMUS

1 (16 oz.) can chickpeas
1/4 c. olive oil
1/4 c. lemon juice
2 lg. cloves garlic
1/2 tsp. salt
Dash pepper
1/2 onion, diced
Pour olive oil, lemon juice, garlic, salt and pepper into blender; blend 1 minute. Slowly add chickpeas. Blend until pureed. Cook meat and diced onions.
Serve hummus, sprinkled with paprika and topped with meat and onion. Serve warm pita bread and a tray of raw vegetables, such as carrots, cucumbers, celery, etc. Dip and eat. A complete meal. Serves 2.

cheap vegetarian meals

http://brumblebees.blogspot.com/2016/05/spanish-chickpeas-and-rice.html

http://brumblebees.blogspot.com/2016/05/mujaddara.html

http://brumblebees.blogspot.com/2016/05/weeknight-enchiladas.html

http://brumblebees.blogspot.com/2016/05/avocado-cream-pasta.html

http://www.budgetbytes.com/2016/01/cheesy-vegetarian-chili-mac/

http://brumblebees.blogspot.com/2016/04/crispy-smashed-potatoes-with-avocado.html

CHANA SAAG

2 Tbsp olive oil $0.32
1 medium onion $0.36
2 cloves garlic $0.16
2 inches fresh ginger $0.15
1 Tbsp curry powder (hot or mild) $0.30
1 tsp cumin $0.05
¾ tsp salt $0.05
1 large tomato $0.84
1 lb. frozen chopped spinach $1.53
1 (19 oz.) can chickpeas $1.65
1 (12 oz.) can evaporated milk $0.99
½ cup water $0.00
INSTRUCTIONS
Dice the onion and mince the garlic. Add both to a large skillet with the olive oil. Use a vegetable peeler or the side of a spoon to scrape the skin from the ginger. Once peeled, grate the ginger on a cheese grater straight into the skillet. Sauté the onion, garlic, and ginger over medium-low heat for about 5 minutes, or until the onion is soft and transparent. While these are cooking, dice the tomato.
Add the curry powder and cumin to the skillet and continue to stir and cook for one minute more. Add the diced tomato and salt. Continue to cook for about five minutes more, or until the tomato has broken down and is no longer holding its diced shape.
Drain the chickpeas in a colander and give them a quick rinse. Add the rinsed chickpeas, frozen spinach, and a half cup of water to the skillet. Stir everything together and then bring it up to a simmer over medium heat. Let the mixture simmer for five minutes so that the flavors can meld and everything heats through.
After five minutes most of the water should have simmered away. Turn the heat down a bit (medium-low) and add the evaporated milk. Depending on how thick you want the sauce, you can either just heat through or let it simmer until thickened. If you prefer a smoother Chana Saag, you can use an immersion blender to purée some of the mixture, or transfer half of it to a blender and carefully purée it.* I left mine chunky. Once it’s heated through, adjust the salt and curry powder to your liking.

CASHEW RICE PILAF

2 Tbsp butter $0.20
1 clove garlic, minced $0.08
½ tsp turmeric $0.05
½ tsp cumin $0.05
¼ tsp cinnamon $0.03
2 cups uncooked jasmine rice $0.88
½ cup chopped cashews $1.68
¼ cup dried fruit (raisins, cranberries, or chopped apricots) $0.38
3 cups water $0.00
¾ tsp salt $0.03
1 whole bay leaf $0.15
¼ bunch cilantro (optional) $0.19
INSTRUCTIONS
Place the butter, minced garlic, turmeric, cumin, and cinnamon in a medium sauce pot. Turn the heat on to medium-low, then stir and cook the butter and spices for about 2 minutes.
Add the dry rice, turn the heat up to medium, and cook and stir for about two minutes more. You should hear the rice crackling a little. Finally, add the cashews, dried fruit, water, salt, and bay leaf to the pot. Stir briefly to combine the ingredients.
Place a lid on the pot, turn the heat up to high, and allow the pot to come to a full boil. As soon as the pot reaches a full boil, turn the heat down to low and allow the pot to simmer lightly for 20 minutes. After 20 minutes, turn the heat off and allow it to sit for 15 minutes more. Do not remove the lid at all during the cooking process.
After the pot has rested with the heat off for 15 minutes, remove the lid and fluff the rice with a fork. Roughly chop the cilantro and gently stir it into the rice. Serve hot.

CHUNKY LENTIL AND VEGETABLE SOUP

2 Tbsp olive oil $0.32
2 cloves garlic $0.16
1 medium onion $0.50
½ lb. (3-4) carrots $0.55
3 ribs celery $0.80
1 (15 oz.) can black beans $0.89
1 cup brown lentils $0.31
1 tsp cumin $0.10
1 tsp oregano $0.10
½ tsp smoked paprika $0.05
¼ tsp cayenne pepper $0.02
Freshly ground black pepper $0.05
1 (15 oz.) can petite diced tomatoes $0.85
4 cups vegetable broth $0.52*
½ tsp salt $0.02
INSTRUCTIONS
Mince the garlic and dice the onion. Cook both in a large pot with olive oil over medium heat until tender. Meanwhile, slice the celery and peel and slice the carrots. Add the celery and carrots to the pot and continue to sauté for about 5 more minutes.
Drain the can of black beans and add it to the pot along with the dry lentils, cumin, oregano, smoked paprika, cayenne pepper, and some freshly cracked pepper (10-15 cranks of a pepper mill). Finally, add the diced tomatoes (with juices) and vegetable broth, and stir to combine.
Increase the heat to medium high and allow the pot to come up to a boil. Once it reaches a boil, turn the heat down to low, place a lid on top, and let it simmer for 30 minutes. After 30 minutes, test the lentils to make sure they are tender. If not, continue to simmer until they are tender.**
Taste the soup and add salt as needed (I added ½ tsp). Serve hot.
NOTES

Chili seasoning

1 Tbsp chili powder
1 tsp ground cumin
¼ tsp cayenne pepper
¼ tsp garlic powder
½ tsp onion powder
1 tsp salt
¼ tsp (approximately) freshly ground pepper
INSTRUCTIONS
Add all of the ingredients to a bowl and stir to combine. Store in an air-tight container, away from heat and moisture for up to six months.

VEGAN RED BEANS AND RICE

2 Tbsp olive oil $0.32
1 medium yellow onion $0.52
1 medium bell pepper $0.97
4 stalks celery $0.50
4 cloves garlic $0.32
1 lb. dry red beans $1.59
6 cups vegetable broth $0.78*
1 tsp thyme $0.10
1 tsp oregano $0.10
1 whole bay leaf $0.15
½ Tbsp smoked paprika $0.15
Freshly cracked pepper $0.05 (10-15 cranks of a mill)
Pinch cayenne pepper $0.02
6 cups cooked rice $1.04
1 bunch green onions, sliced $0.79
INSTRUCTIONS
The night before, Place your beans in a large pot and fill with enough cool water to cover the beans by a few inches. Place the beans in the refrigerator to soak over night.
When you're ready to cook, finely dice the celery, bell pepper, and onion, and mince the garlic. Cook the celery, bell pepper, onion, and garlic in a large pot with the olive oil over medium heat until softened (5-7 minutes).
Drain the soaked beans in a colander and rinse with fresh, cool water. Add the rinsed beans to the pot with the vegetables. Also add the vegetable broth, thyme, oregano, bay leaf, smoked paprika, some freshly cracked pepper, and a pinch of cayenne pepper.
Place a lid on the pot and bring it up to a full boil over high heat. After it reaches a boil, turn the heat down to low and allow the pot to simmer for at least two hours. Make sure the pot is simmering the entire time, increasing the heat if needed. Stir the pot occasionally to make sure nothing is sticking to the bottom. Keep the lid in place the entire time to keep the beans from drying out.
After two hours (or longer if desired) the beans should be soft and tender. Mash some of the beans against the side of the pot with the back of a spoon. This will thicken the pot and make the classic, creamy texture of the dish. Remove the bay leaf and allow the pot to simmer for about 30 minutes more (after smashing) to help it thicken.
To serve, add a scoop of red beans to a bowl and top with a scoop warm, cooked rice. Sprinkle sliced green onions over top and add a dash of hot sauce if desired.
NOTES
*I use Better Than Bouillon brand soup base to make my broth.

EASY SOUTHWEST MAC N CHEESE

INGREDIENTS
8oz. pasta (elbow or shell) $0.75
1 Tbsp olive oil $0.16
1 small yellow onion $0.52
2 cloves garlic $0.16
1 cup frozen corn kernels $0.50
1 (10 oz.) can diced tomatoes with green chiles* $0.79
½ tsp chili powder $0.03**
1 (6 oz.) container plain Greek yogurt $0.89
1 cup shredded sharp cheddar $0.83
2-3 green onions, sliced $0.20
INSTRUCTIONS
Cook the pasta according to the package directions (boil 7-10 minutes, or until al dente), then drain in a colander.
While waiting for the pasta water to boil and the pasta to cook, dice the onion and mince the garlic. Sauté both in a large pot with the olive oil over medium heat until they are soft and transparent (about 5 minutes). Drain the diced tomatoes, then add them to the pot with the frozen corn and chili powder. Continue to sauté until the corn has heated through (about 3 minutes).
Turn the heat off and add the drained pasta and Greek yogurt. Stir until the pasta is coated in the creamy sauce. Add the cheese and stir until the residual heat has melted it into the sauce. If you pasta has cooled too much to melt the cheese, keep the burner on low as you stir the cheese into the sauce. Serve hot sprinkled with the sliced green onion

COCONUT VEGETABLE CURRY

2 Tbsp olive oil $0.32
2 cloves garlic $0.16
1 inch fresh ginger $0.16
2 Tbsp curry powder* $0.30
½ lb. carrots (3-4 medium) $0.55
1 small onion $0.52
2 Tbsp tomato paste $0.11
1 (15 oz.) can diced tomatoes $0.75
1 lb. frozen broccoli and cauliflower pieces $1.65
1 (14 oz.) light coconut milk** $0.99
½ tsp salt $0.02
½ tsp sugar $0.02
Handful fresh cilantro, chopped $0.25
INSTRUCTIONS
Peel the ginger using either a vegetable peeler or by scraping with the side of a spoon. Grate about one inch of the ginger on a small holed cheese grater. Mince the garlic. Sauté the garlic and ginger with olive oil in an extra large skillet or large pot over medium heat until softened (1-2 minutes). Add the curry powder and continue to sauté for one minute more.
Meanwhile, peel and cut the carrots into rounds. Dice the onion. Add the carrots and onion to the skillet and continue to sauté until the onions are soft and transparent.
Add the tomato paste and diced tomatoes (with juices) to the pot. Stir until the tomato paste has mixed in with the juices and created a thick sauce. Add the frozen broccoli and cauliflower pieces and stir to combine. Let the pot simmer over medium heat until the broccoli and cauliflower have heated through (5-10 minutes).
Turn the heat down to low and add the coconut milk. Stir until the coconut milk is thoroughly mixed with the tomato sauce. Allow the curry to heat through over low heat (5 minutes). Stir the salt and sugar into the sauce. Taste and add more salt if desired. Top with a handful of fresh, chopped cilantro.
NOTES
*Every curry powder blend is different, so start with a smaller amount and add more as needed. I used 2 Tbsp total.

*Full fat coconut milk can be used in place of light coconut milk, but you may need to add some water to thin the sauce. Full fat coconut milk has much less liquid than light coconut milk.

http://www.budgetbytes.com/2014/03/coconut-vegetable-curry/

SEASONED RICE

2 cups brown jasmine rice $1.21
½ tsp garlic powder $0.05
½ tsp dried thyme $0.05
¼ tsp crushed red pepper (optional) $0.02
¾ tsp salt $0.03
4 cups water $0.00
INSTRUCTIONS
Combine the rice, garlic powder, thyme, red pepper, salt, and water in a heavy bottomed pot. Give it a brief stir to evenly distribute the ingredients.
Place a lid on the pot and place it over high heat. Allow the pot to come up to a full boil. Once it reaches a full boil, turn the heat down to low and let it simmer for 30 minutes. After 30 minutes, turn the heat off and let it rest with the lid in place for 20 minutes more.
After 20 minutes without heat, fluff the rice and serve, or refrigerate until ready to eat. Extra rice can also be frozen for quick meals later.
NOTES
You can use any mix of herbs that you like, this just happens to be my favorite combination.

MOROCCAN LENTIL AND VEGETABLE STEW

2 Tbsp olive oil $0.16
1 medium yellow onion $0.36
4 cloves garlic, minced $0.32
4 stalks (about half a bunch) celery $0.65
½ Tbsp ground cumin $0.10
1 tsp turmeric $0.10
1 tsp cinnamon $0.10
¼ tsp cayenne pepper $0.02
1 (19 oz.) can chickpeas $1.89*
1 (28 oz.) can diced tomatoes $1.39
½ lb. frozen cauliflower florets $0.83
6 cups vegetable broth $0.63**
1 cup brown lentils $0.68
1 bay leaf $0.15
INSTRUCTIONS
Dice the onion and mince the garlic. Sauté both in a large pot with olive oil over medium heat until softened. Dice the celery while the onions and garlic are sautéing, then add to the pot and continue to sauté for 2-3 minutes more.
Add the cumin, turmeric, cinnamon, and cayenne pepper to the pot. Stir and cook the spices with the vegetables for 1-2 minutes.
Add the diced tomatoes (with juices), chickpeas (rinsed and drained), and cauliflower florets (no need to thaw). Stir the pot until everything is well mixed.
Add the vegetable broth and bay leaf, turn the heat up to high, place a lid on the pot, and allow it to come to a boil. Once it reaches a boil, add the lentils. Stir and let it come back up to a boil, then turn the heat down to low. Let the stew simmer on low, with the lid, for 30 minutes.
After simmering for 30 minutes, the lentils should be tender. Remove the bay leaf and give the stew a taste. Add salt if needed (this will depend on the type of vegetable broth used. I did not add any additional salt), then serve.

EASY SPINACH RICOTTA PASTA

½ lb. uncooked fettuccine $0.75
2 Tbsp olive oil $0.32
2 cloves garlic $0.16
½ cup milk $0.24
1 cup whole milk ricotta $1.22
¼ tsp salt $0.02
Freshly cracked pepper $0.05
¼ lb. frozen chopped spinach $0.40
INSTRUCTIONS
Place the frozen spinach in a colander to thaw while you work on the pasta and sauce.
Bring a large pot of water to a boil and then add the pasta. Let the pasta boil until al dente, then drain in a colander. Reserve about ½ cup of the pasta cooking water to help loosen the sauce later if needed.
While the pasta is boiling, prepare the ricotta sauce. Mince the garlic and add it to a large skillet with the olive oil. Cook over medium-low heat for 1-2 minutes, or just until soft and fragrant (but not browned). Add the milk and ricotta, then stir until relatively smooth (the ricotta may be slightly grainy). Allow the sauce to heat through and come to a low simmer. The sauce will thicken slightly as it simmers. Once it's thick enough to coat the spoon (3-5 minutes), season with salt and pepper.
Squeeze the thawed spinach to remove as much excess water as possible (squeeze it in your fist), then add it to the ricotta sauce. Stir until the spinach is distributed throughout the sauce. Taste and adjust salt or pepper if needed. Turn the heat off.
Add the cooked and drained pasta to the sauce and toss to coat. If the sauce becomes to thick or dry, add a small amount of the reserved pasta cooking water. Serve warm.

SPANISH CHICKPEAS AND RICE

INGREDIENTS
2 Tbsp olive oil $0.32
2 cloves garlic $0.16
½ Tbsp smoked paprika $0.15
1 tsp cumin $0.10
½ tsp oregano $0.05
¼ tsp cayenne pepper $0.02
Freshly cracked black pepper $0.05
1 yellow onion $0.36
1 cup uncooked long grain white rice $0.33
1 15oz. can diced tomatoes $0.79
1 15oz. can quartered artichoke hearts $2.50
1 19oz. can chickpeas $1.89
1.5 cups vegetable broth* $0.18
½ tsp salt (or to taste) $0.02
¼ bunch fresh parsley $0.22
1 fresh lemon $0.25
INSTRUCTIONS
Mince the garlic and add it to a large deep skillet along with the olive oil. Cook over medium-low heat for 1-2 minutes, or just until soft and fragrant. Add the smoked paprika, cumin, oregano, cayenne pepper, and some freshly cracked black pepper to the skillet. Stir and sauté the spices in the hot oil for one more minute.
Dice the onion and add it to the skillet. Sauté the onion until it is soft and translucent (about 5 min). Add the rice and sauté for 2 minutes more.
Drain the chickpeas and artichoke hearts, then add them to the skillet along with the can of diced tomatoes (with juices), vegetable broth, and a half teaspoon of salt. Roughly chop the parsley and add it to the skillet, reserving a small amount to sprinkle over the finished dish. Stir all the ingredients in the skillet until evenly combined.
Place a lid on the skillet and turn the heat up to medium-high. Allow the skillet to come to a boil. Once it reaches a boil, turn the heat down to low and let simmer for 20 minutes. Make sure it's simmering the whole time and adjust the heat up slightly if necessary to keep it simmering.
After simmering for 20 minutes, turn the heat off and let it rest for 5 minutes without removing the lid. Finally, remove the lid, fluff with a fork and top with the remaining chopped parsley. Cut the lemon into wedges and squeeze the fresh juice over each bowl.
NOTES
*I use Better Than Bouillon soup base to make my broth.

http://www.budgetbytes.com/2015/06/spanish-chickpeas-and-rice/

ONE POT ROASTED RED PEPPER PASTA

GREDIENTS
5 cups vegetable broth $0.60
1 lb. Fettuccine $1.00
1 small Vidalia onion $0.61
4 cloves garlic $0.32
1 12oz. jar roasted red peppers $2.49
1 15oz. can fire roasted diced tomatoes $1.29
½ Tbsp dried basil $0.07
¼ tsp crushed red pepper (optional) $0.03
Freshly cracked black pepper $0.05
4 oz. cream cheese (optional) $1.08
INSTRUCTIONS
Thinly slice the onion and mince the garlic. Remove the red peppers from the liquid in the jar and then slice them into thin strips.
In a large pot, combine the broth, onion, garlic, red pepper slices, diced tomatoes (with juice), basil, crushed red pepper, and some freshly cracked black pepper (10-15 cranks of a pepper mill). Stir these ingredients to combine. Break the fettuccine in half, then add it to the pot, attempting to submerge the pieces as much as possible.
Place a lid on the pot and turn the heat up to high. As soon as the pot reaches a full boil, give it a quick stir to loosen any pieces that may have stuck to the bottom, return the lid, and turn the heat down to medium-low.
Let the pot simmer on medium low for 10-12 minutes, stirring every couple of minutes to make sure nothing sticks to the bottom. Return the lid as quickly as possible after each stir. After ten minutes, test the pasta to see if it is al dente. Once the pasta is tender, remove it from the heat. (If the pasta becomes too dry before it is tender, simply add a small amount of water and continue to simmer.)
Divide the cream cheese into tablespoon sized pieces, then add them to the pot. Stir the pasta until the cheese melts in and creates a smooth sauce (it will look lumpy at first, just keep stirring). Serve hot.
NOTES
Breaking the pasta in half helps the larger pieces of tomato and pepper stir in evenly with the pasta. It also helps allow the pasta to be submerged under the broth.

WEEKNIGHT ENCHILADAS

SAUCE
2 Tbsp vegetable or canola oil $0.08
2 Tbsp chili powder* $0.30
2 Tbsp flour $0.02
2 cups water $0.00
3oz. tomato paste $0.33
½ tsp cumin $0.05
½ tsp garlic powder $0.05
¼ tsp cayenne pepper $0.02
¾ tsp salt $0.03
ENCHILADAS
16 small corn tortillas $0.93
4 cups refried beans $1.60
8oz. Pepper Jack, shredded (2 cups) $2.29
½ large avocado, sliced thin $0.75
¼ bunch cilantro (or green onions), roughly chopped $0.25
INSTRUCTIONS
Begin by making the sauce. In a small sauce pot, combine the chili powder, flour, and oil. Heat over a medium flame, while stirring, for one to two minutes to toast the spices and flour. Whisk in the water, tomato paste, cumin, garlic powder, and cayenne pepper. Allow the mixture to come to a simmer, at which point it will thicken. Once thick enough to coat a spoon, taste and add salt as needed (1/2 to ¾ tsp). Set the sauce aside. (step by step photos here)
Toast the tortillas in a dry skillet over medium flame until they are just flecked with brown on each side. The tortillas should be slightly more firm, but still pliable enough to roll. Stack the tortillas on a clean plate as they come out of the skillet.
Prepare a casserole dish by coating with non-stick spray, then spread a layer of enchilada sauce over the bottom (1/2 to 1 cup). Preheat the oven to 350 degrees.
Add about ¼ cup of refried beans to each tortilla, plus a small pinch of shredded cheese. Roll the tortilla tightly around the beans and cheese, then place seam side down in the casserole dish. Continue until all of the tortillas are filled. Pour another ½ to 1 cup enchilada sauce over the rolled enchiladas in the dish, leaving some of the edges exposed so they can become brown and crispy. Top with the remaining shredded cheese.
Bake the casserole in the oven for 25-30 minutes or until the sauce is thick and bubbly around the edges and the center is heated through. Top with thin slices of avocado and chopped cilantro leaves (or sliced green onions).

CHANA ALOO MASALA (CHICKPEA AND POTATO MASALA)

1 lb. russet potato $0.37
2 Tbsp olive oil $0.24
1 yellow onion $0.31
2 cloves garlic $0.16
2 Tbsp fresh grated ginger $0.14
1 Tbsp garam masala (or to taste) $0.50
28oz. can crushed tomatoes $1.69
2 Tbsp tomato paste $0.12
½ tsp salt (or to taste) $0.02
15oz. can chickpeas $1.15
¼ bunch fresh cilantro (optional) $0.20
6oz. plain yogurt (optional) $1.09
4 cups cooked rice (optional) $0.88
INSTRUCTIONS
Peel the potato and cut it into one-inch cubes. Place the cubes in a sauce pot, add enough water to cover the potatoes by one inch, and bring the pot to a boil over high heat. Boil the potatoes for 5-7 minutes, or until they can easily be pierced with a fork. Drain the potatoes and set them aside.
Dice the onion, mince the garlic, and peel and grate the ginger (use a small-holed cheese grater). Add the olive oil, onion, garlic, and ginger to a large deep skillet and sauté over medium heat until the onions are soft and transparent (3-5 minutes).
Add the garam masala to the skillet and continue to sauté for about a minute more to toast the spices. It's okay if the spices begin to stick to the surface of the skillet slightly, but be sure not to let them burn.
Add the crushed tomatoes and tomato paste to the skillet. Stir to dissolve the tomato paste into the crushed tomatoes and to dissolve the spices off the bottom of the skillet. Allow the sauce to heat through (about five minutes). Taste the sauce and add salt as needed (I added ½ tsp salt).
Drain the chickpeas, then add them to the skillet along with the cooked potatoes. Stir everything to coat in the hot sauce, then heat through. Spoon the Chana Aloo Masala over cooked rice (or serve with naan), topped with chopped cilantro and a dollop of plain yogurt (regular or Greek style).

MUJADDARA

2 Tbsp olive oil $0.32
4 yellow onions $1.59
1 tsp cumin $0.10
1 tsp allspice $0.10
¼ tsp ground cloves $0.03
2.5 cups vegetable broth $0.30
1 cup long grain white rice (or jasmine) $0.33
1 cup brown lentils $0.68
INSTRUCTIONS
Thinly slice the onions and add them to a large pot with the olive oil. Cook over low heat, stirring frequently for one hour, or until they are deeply golden brown, sticky, and caramelized. Remove half of the onions and set them aside to top the pilaf after cooking
Add the cumin, allspice, and cloves to the pot with the remaining onions. Sauté for about one minute to lightly toast the spices. Add the vegetable broth and stir the pot well to dissolve any browned bits stuck to the bottom of the pot.
Add the rice and lentils to the pot. Cover the pot with a lid and turn the heat up to high. Allow the contents to come up to a boil. As soon as it reaches a full boil, turn the heat down to low and let it simmer for 30 minutes. After 30 minutes, turn the heat off and let it rest for 10 minutes without removing the lid. Finally, remove the lid, fluff with a spoon or fork, then top with the reserved caramelized onions. Serve warm.
NOTES

Avocado Cream Pasta

2 avocados, pitted and diced
1 clove garlic, minced
Juice of 1/2 lemon
1/4 cup unsweetened soy milk
1/4 cup water
Salt, to taste
Red pepper flakes, to taste
4 halved cherry tomatoes as garnish (optional)
2 cups cooked pasta

Combine the avocados, garlic, and lemon juice in a food processor. As the mixture is blending, add the soy milk and then the water. Add more or less water depending on your desired consistency.
Add salt and red pepper, to taste.
Toss with your favorite cooked pasta and serve.

Garlicky Roasted Red Pepper Dip

1 head garlic
1 teaspoon olive oil
Salt and pepper
1 red bell pepper
1/2 teaspoon cumin
1/4 teaspoon ground coriander
1/2 cup low-fat sour cream
Pinch of cayenne pepper
Assorted crudités and crackers, for serving
Preparation

1. Preheat oven to 400ºF. Cut off top of garlic head, place on a piece of foil, drizzle with oil and sprinkle with salt and pepper. Wrap tightly and roast until tender, 30 to 40 minutes. Let cool.

2. Over an open flame or under a preheated broiler, cook bell pepper, turning frequently with tongs, until blackened all over. Place in a paper bag, close tightly and allow pepper to sweat for 10 minutes. Slip off pepper skin with your fingers.

3. Roughly chop pepper, discarding seeds and membranes. Squeeze garlic cloves out of skins. Place pepper and garlic in food processor; add cumin, coriander and sour cream; puree until smooth. Season with salt and cayenne pepper. Cover and chill. Serve with assorted crudités and crackers.

Note: Nutritional analysis is for dip only.

Back On Track Wheat Berry and Bean Salad

1 cup dry wheat berries, cooked and drained (or quinoa)
2 cups/500 ml cooked navy beans (I was out so I used chickpeas!)
1 English cucumber, diced
1 red pepper, diced
1 large tomato, diced
2 large garlic cloves, minced
1 cup fresh parsley, diced with large stems removed
4 green onions, diced
Kosher salt + pepper, to taste


Dressing Ingredients:

2-4 tbsp extra virgin olive oil, to taste (I used 2 tbsp)
2 tbsp balsamic vinegar
1 tsp hot mustard (I used regular)
1 tbsp Tamari
2 tbsp fresh lemon juice


Directions: In a medium bowl, soak the wheat berries overnight in cold water. The next day, drain the wheat berries and place in a medium sized pot, covered in 3 inches of water. Bring to a boil and then reduce heat to medium and simmer for 1 hour. Drain and cool.

In a large bowl, mix together the diced vegetables (cucumber, red pepper, tomato, minced garlic, parsley, green onions). Add in cooked and drained navy beans (or other bean of choice) and stir.

In a small bowl whisk together the dressing ingredients (olive oil, balsamic vinegar, mustard, Tamari, fresh lemon juice). Set aside.

When the wheat berries are ready, drain and rinse and then stir into the salad. Add the dressing just before serving and stir well. Now season with kosher salt and freshly ground black pepper to taste. Garnish with additional parsley if desired.

Yield: 7.5-8 cups.

Vegetables that go with dips

-Carrots
-Broccoli
-Bell Pepper
-Cucumber
-cauliflower

Easy Creamy Tomato Barley Risotto

Easy Creamy Tomato Barley Risotto
Adapted from Vegan Yum Yum Cookbook.

Yield: ~2 cups

Ingredients:

1 cup dry pot barley
1 tbsp extra virgin olive oil
1/2 tsp dried oregano
1/2 tsp dried basil
1 large garlic clove, minced
1.5 cups canned pureed/diced tomatoes (15 oz can)
1 cup almond milk (or other milk)
1/2 cup water
1/4 cup nutritional yeast (provides the cheesy/creamy taste)
1/2 tbsp Miso, mixed with 1/2 tbsp water
1/4-1/2 tsp kosher salt, to taste


Directions: Rinse pot barley in a strainer and place into medium sized pot that has a lid. Add olive oil, basil, and oregano and stir well until barley is coated with oil. Turn heat to medium until barley begins to sizzle.

Once the barley sizzles, add in the minced garlic and reduce heat to low-medium. Cook for 1 minute and then add in the tomatoes, milk, water, nutritional yeast, miso, and salt. Stir well and bring to a gentle boil and then cover and reduce heat to low.

Cook, covered (with a bit of air escaping) for 30-35 minutes, stirring every 5 minutes or so, being careful not to burn the barley on the bottom of the pot.

The mixture should be creamy, but not soupy, and the barley will be very chewy and not mushy. Serve immediately. Serves 4 side dishes and makes 2 cups worth.

Note: I read that it can take 2 hours to cook, but after just 35 minutes, I deemed it ready to eat. If you don’t want it as chewy you could always cook it longer.

http://ohsheglows.com/2012/09/05/10-tomato-recipes-to-knock-your-socks-off/

The Nourish + Glow Miracle Bowl

http://ohsheglows.com/2014/03/24/exciting-news-plus-the-nourish-glow-miracle-bowl/

2-3 cups Mixed Power Greens (or green of choice)
1/2 cup halved cherry or grape tomatoes
1/2 cup sliced cucumber
1/3 cup julienned carrots or beets
1 green onion, chopped
Half avocado, sliced
1/4 cup Sun-dried Tomato Hummus (link below)
Large scoop of Perfected Chickpea Salad (from OSG cookbook) or Flaked Almond Tuna Salad (link below)
1/2 tablespoon hemp seeds
1/2 tablespoon pepita seeds
Creamy Lemon Dill Dressing (link below)
Directions:
Add greens into a large bowl. Layer on your desired toppings and drizzle on the dressing and garnish with hemp/pepita seeds.


Read more: http://ohsheglows.com/2014/03/24/exciting-news-plus-the-nourish-glow-miracle-bowl/#ixzz47KcJ2Ix9

Easiest 5-Ingredient Spelt Flatbread

Ingredients:

2 cups + 2 tablespoons light spelt flour (see note)
1/2 teaspoon fine grain sea salt
1/2 teaspoon baking soda
3/4 cup almost boiling water
1 tablespoon extra virgin olive oil
Directions:
In a large bowl, whisk together the flour, salt, and baking soda.
Stir in the hot water and oil until a shaggy looking dough comes together.
Knead the dough with your hands about 15 times, soaking up the extra flour at the bottom of the bowl as you go. If the dough is still too wet, add a touch of flour and knead again.
Shape dough into a ball and place in the bowl. Cover with a tea towel so it doesn’t dry out.
Preheat a large skillet over medium heat.
Grab a chunk of dough just larger than a golf ball. Shape into a ball and sprinkle on some spelt flour to coat lightly.
Place a large nonstick baking mat on the counter and flour a rolling pin. You can also use parchment paper instead of a nonstick mat. Sprinkle the mat with a dusting of flour.
Roll the dough all directions into a circular shape until it's paper thin. It’s ok if it’s not a perfect circle - mine usually come out all kinds of odd shapes! Drizzle the tortilla with a tiny bit of olive oil and spread it out to coat the entire surface.
Place the tortilla on the preheated skillet, oil side down. Cook over medium heat for around 30 seconds and then flip it with a spatula and cook for another 30 seconds or so. If you cook for too long, your tortilla might be prone to tearing or drying out, so keep that in mind.
Place cooked tortillas on a plate and cover with a tea towel to prevent drying. Repeat steps for the rest.
Store leftovers on a plate with a lightly damp paper towel spread out on top. Cover the plate with plastic wrap and place in fridge.
Tips:

Note: Other flours might work besides light spelt flour, but I haven't tested any yet. Please let us know in the comments if you try any out!


Read more: http://ohsheglows.com/2014/04/14/easiest-5-ingredient-spelt-flatbread/#ixzz47KZZqFRv

My Favourite Vegan Chili

1 1/2 tablespoons extra-virgin olive oil
2 cups (280 g) diced sweet onion (about 1 medium/large)
2 tablespoons minced garlic (about 4 large cloves)
2 medium jalapeños (80 g), seeded (if desired) and finely chopped
1 cup (115 g) finely chopped celery (about 2 large stalks)*
1 large red bell pepper, seeded and diced**
1 (28-oz/796 mL) can diced tomatoes, with juices
1 cup (250 mL) low-sodium vegetable broth
6 tablespoons (90 mL) tomato paste
1 (15-oz/398 mL) can kidney beans, drained and rinsed
1 (15-oz/398 mL) can pinto or navy beans, drained and rinsed
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 to 3/4 teaspoon fine grain sea salt, to taste
1/4 teaspoon ground cayenne pepper (optional)
1 teaspoon hot sauce (optional)
TOPPINGS:
Cashew Sour Cream
Chopped green onions
Fresh cilantro, chopped
Directions:
In a large pot, sauté the onion and the garlic in the oil over medium heat until soft and translucent, about 5 minutes. Season with a pinch of salt and stir.
Add the jalapeños, celery, and bell pepper and sauté for another 5 to 7 minutes or so, until softened.
Now add the can of diced tomatoes (with the juice), broth, and tomato paste. Stir to combine. Increase heat to medium-high.
Add the drained and rinsed beans, along with the chili powder, cumin, oregano, and salt. Simmer the mixture, uncovered, until thickened, about 10 to 15 minutes.
Add the cayenne and hot sauce to taste, if using. Taste and season with additional salt if desired.
Serve with Cashew Sour Cream, chopped green onion, and cilantro leaves, if desired.
Tips:

* I recommend finely chopping the celery so it cooks faster.
** Try swapping the raw red pepper for jarred roasted red pepper. It makes the flavour simply out of this world!
A few of my go-to jarred or canned bean and tomato products are as follows: For canned beans I buy Eden Organics, for canned diced tomatoes I buy Ontario Natural Food Co-op, and for tomato paste I try to buy it in a glass jar whenever possible (Bioitalia is one brand I use). I try to buy glass jars for tomato sauces and pureés too.


Read more: http://ohsheglows.com/2014/02/05/my-favourite-vegan-chili-with-homemade-sour-cream/#ixzz47KWx8emk

Thai-Inspired Cucumber Salad with Roasted Spiced Chickpeas

Thai-Inspired Cucumber Salad with Roasted Spiced Chickpeas
Email, text, or print this recipe
Yield: about 3 portions
Dressing:
1/2 cup seasoned rice vinegar
1.5-2 tablespoons natural cane sugar, to taste
1/2 teaspoon fine grain sea salt

Salad:
2 medium field cucumbers
1 red pepper, diced
1 cup diced red onion
1/4 cup roughly chopped cilantro
1/4 cup chopped roasted peanuts, for garnish
1 tomato
Roasted spiced chickpeas (recipe follows)

1. Whisk dressing ingredients together in a small bowl and adjust to taste. Feel free to add more sweetener if you prefer. Set aside.
2. Peel cucumbers, slice off the ends, and slice in half lengthwise. Scoop out the seeds with a small spoon (see photo in post if necessary). Slice halves into 1/8-inch “half moons” and toss into a large bowl. If your cucumbers are really big you can slice the half-moons in half as well.
3. Dice the red pepper and red onion and add into bowl. Roughly chop cilantro and add into bowl. Pour in all the dressing and toss to combine. Let this salad sit for about 30 minutes in the fridge, tossing every 10 minutes or so to help the dressing soak in.
4. Meanwhile, prepare the roasted chickpeas (if desired). Recipe follows.
5. Portion into bowls and top with peanuts and optional roasted chickpeas. Serve immediately.


Read more: http://ohsheglows.com/2013/06/05/thai-inspired-hydrating-cucumber-salad-with-roasted-spiced-chickpeas/#ixzz47KST2EmN

Roasted Spiced Chickpeas

http://ohsheglows.com/2014/08/26/back-to-school-21-portable-allergy-friendly-snack-recipes-vegan-gluten-free-with-nut-free-options/

Roasted Spiced Chickpeas
Email, text, or print this recipe
Yield: 1.5 cups chickpeas or 3 (1/2 cup) servings
Ingredients:
1 (15-oz) can chickpeas (or 1.5 cups cooked)
1/2 teaspoon olive oil
1/2 teaspoon fine grain sea salt
1/2 teaspoon garlic powder
1/4 teaspoon chili powder
1/4 teaspoon ground ginger
1/4 teaspoon cumin
1/8 teaspoon ground turmeric

1. Preheat oven to 400F and line a medium baking sheet with a couple pieces of paper towel.
2. Rinse and drain the chickpeas and place onto paper towel. Add a couple paper towels on top and roll the chickpeas around until completely dry. This helps them crisp up in the oven.
3. Add the chickpeas into a medium mixing bowl and stir in the oil until coated. Now stir in the rest of the seasonings.
4. Discard paper towel and line baking sheet with parchment paper. Add chickpeas back onto the baking sheet.
5. Roast at 400F for 20 minutes. Give the pan a gentle shake to stir the chickpeas and roast for another 15-20 minutes, until golden and lightly charred on the bottom. I roast for a full 40 minutes because I like them on the crispy side, but keep an eye on them as oven temps vary.
6. Cool for 5 minutes or so and then top on your salad. They will lose their crispness quickly so these are best enjoyed immediately. You can also freeze the chickpeas once fully cooled and reheat them in the oven for 5 minutes or so to bring back the crispness.


Read more: http://ohsheglows.com/2013/06/05/thai-inspired-hydrating-cucumber-salad-with-roasted-spiced-chickpeas/#ixzz47KSJ3VgG

10-Spice Vegetable Soup

FOR THE SOUP:
3/4 cup raw cashews, soaked
6 cups vegetable broth, divided
1 tablespoon extra-virgin olive oil
3 large cloves garlic, minced
2 cups diced sweet onion (about 1 medium)
1 heaping cup peeled and chopped carrots (about 3 medium)
1 red bell pepper or 1 cup jarred roasted red pepper, chopped
1 1/2 cups peeled and chopped sweet potato, regular potato, or butternut squash
1 heaping cup chopped celery (about 2 stalks)
1 (28-ounce/796-millilitre) can diced tomatoes, with their juices
1 to 2 tablespoons Homemade 10-Spice Mix, to taste
Fine-grain sea salt and freshly ground black pepper, to taste
2 to 3 cups baby spinach or destemmed torn kale leaves
1 (15-ounce) can chickpeas or other beans, drained and rinsed
HOMEMADE 10-SPICE MIX (MAKES 1/2 CUP):
2 tablespoons smoked paprika
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon onion powder
1 tablespoon dried basil
2 teaspoons dried thyme
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons fine grain sea salt
1 teaspoon white pepper (optional)
1 teaspoon cayenne pepper
Directions:
Place cashews in a bowl and add enough water to cover. Soak the cashews overnight, or for 8 hours. For a quick-soak method, soak the cashews in boiled water for 30 to 60 minutes. Drain and rinse the cashews.
In a blender, combine the soaked and drained cashews with 1 cup of vegetable broth and blend on the highest speed until smooth. Set aside.
In a large pot, heat the oil over medium heat. Add the garlic and onion and sauté for 3 to 5 minutes, or until the onion is translucent. Season generously with Herbamare or sea salt.
Add the carrots, bell pepper, potato, celery, and diced tomatoes with their juices, the remaining 5 cups broth, and 10-Spice Mix. Stir well to combine . Bring the mixture to a boil and then reduce the heat to medium-low. Season with salt and black pepper.
Simmer the soup uncovered for at least 20 minutes, stirring occasionally, until the vegetables are tender. Season with salt and black pepper. During the last 5 minutes of cooking, stir in the cashew cream, spinach (or kale), and drained beans. Add more 10-Spice Mix, to taste.
To freeze, ladle the soup into containers (leaving 1 inch for expansion), cool completely, secure lid, and place in the freezer for up to 6 weeks.
Tips:

If you don’t wish to make the 10-Spice Mix, feel free to use your favorite store-bought Cajun or Creole seasoning mix and add to taste.
You will have leftover spice blend. Store it in a container and keep it handy anytime you want to spice up a dish! It's great in pasta sauces, soup, as a tofu seasoning, in a stir-fry, and more.
When thawed, this soup's broth looks a bit grainy, but rest assured when it's heated up again it will return to its former smoothness. Regardless, it'll taste just as good!


Read more: http://ohsheglows.com/2014/10/02/10-spice-vegetable-soup-freezer-friendly-vegan-gluten-free/#ixzz47KPdpdtQ

Crispy Smashed Potatoes with Avocado Garlic Aioli

2 to 2 1/2 pounds Yukon Gold potatoes (or try red or new potatoes)
2 to 3 tablespoons extra-virgin olive oil
Fine sea salt and freshly ground black pepper, for seasoning
Garlic powder or granules, for sprinkling on top
1/3 to 1/2 cup fresh parsley, minced
FOR THE AVOCADO GARLIC AIOLI:
1 large avocado, halved and pitted
1 large or 2 small garlic cloves
1/2 tablespoon fresh lemon juice, or more to taste
1/4 cup soy-free Veganaise (or vegan mayo of choice)
Fine sea salt and freshly ground black pepper, to taste
Directions:
Add potatoes into a large pot and cover with water (do not peel the potatoes). Turn the heat to high. When the water starts to boil, reduce heat slightly, and simmer the potatoes uncovered for 20 to 25 minutes, until fork tender.
When there is about 10 minutes left of boiling the potatoes, begin preheating the oven to 450°F.
When the potatoes are fork tender, drain in a colander and cool for 5 minutes or so.
Place the potatoes on a large, lightly greased baking sheet. (Skip the parchment paper for this recipe, as an oiled baking sheet with produce crispier potatoes.) With the base of a mug or metal measuring cup, "smash" (press down on) each potato until each one is mostly flattened. Some potatoes might break apart a little, but this is totally fine!
Drizzle each potato with about 1 teaspoon of oil and sprinkle on a generous amount of salt and pepper. Finally, sprinkle on some garlic powder.
Roast the potatoes in the oven for 25 to 33 minutes until crispy, golden, and browned on the bottom. Keep an eye on them as cook time will vary depending on the size of your potatoes. I love to roast these until the skins become a deep golden brown and crispy—they are so delicious to eat!
Meanwhile, prepare the Avocado Garlic Aioli: Add garlic into food processor and process until minced. Now add the rest of the aioli ingredients and process until smooth, scraping down the bowl as needed.
Remove the potatoes from the oven and sprinkle each with chopped fresh parsley, more sea salt, and pepper. Serve immediately with avocado aioli (piped or dolloped on) and watch them go lightning fast!!
Tips:

If you have any leftover potatoes, they can be reheated in an oven on a greased baking sheet at 400°F for 6 to 12 minutes, until warmed throughout. The Avocado Garlic Aioli doesn't heat well (it tends to brown), so I don't recommend heating it, but serving fresh whenever possible.


Read more: http://ohsheglows.com/2014/10/15/crispy-smashed-potatoes-with-avocado-garlic-aioli/#ixzz47KOHXMV5

Golden Red Lentil Dal with Cilantro-Speckled Basmati

2 tablespoons virgin coconut oil or grapeseed oil
1 1/2 cups diced onion (about 1 medium onion)
3 large or 4 medium garlic cloves, minced
2 tablespoons freshly grated ginger
1 1/2 cups peeled and finely diced carrots (about 2-3 large)*
2 teaspoons curry powder, or to taste**
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 1/2 cups dried red lentils
1 (14-ounce/398-millilitre) can light coconut milk
2 cups low-sodium vegetable broth, plus more if desired to thin the broth
1/2 to 1 teaspoon fine sea salt, to taste
Freshly ground black pepper, to taste
Cayenne pepper, to taste (optional)
1 teaspoon cane sugar (optional)
1 (5-ounce) package baby spinach
FOR THE RICE:
1 cup dry basmati rice
1 tablespoon virgin coconut oil or vegan butter
1 3/4 cups low-sodium vegetable broth, or as needed
1 cup loosely packed fresh cilantro, large stems removed and finely chopped***
Fine sea salt and black pepper, to taste
Squeeze of fresh lime juice, to taste
SUGGESTED TOPPINGS:
Green onions, thinly sliced
Fresh cilantro leaves, chopped
Toasted pepita seeds (shelled pumpkin seeds)
Squeeze of lime juice (optional)
Directions:
For the curry: Add the oil in a large pot and increase heat to medium. Add the onion, garlic, and a pinch of salt. Stir to combine. Sautée over medium heat for 4 to 5 minutes, stirring occasionally, until softened.
Stir in the ginger and carrots, and continue sautéing for another few minutes over medium heat.
Add the curry powder, cumin, and turmeric. Stir well. Cook for a minute, until fragrant.
Pick over and rinse the lentils in a fine mesh sieve. Stir in the entire can of coconut milk, red lentils, broth, and salt. Bring to a simmer and reduce heat to medium-low. Cook, covered with the lid ajar, for about 15 to 20 minutes, or until the lentils and carrots are tender. Stir occasionally to prevent the lentils from sticking to the bottom. Stir in a touch more broth if you'd like a slightly thinner consistency. After cooking, stir in all of the spinach until wilted. Stir in the black pepper, cayenne (if using), and sugar (if using). Taste and adjust salt, if desired.
Meanwhile, prepare the rice. Add the rice into a medium pot along with the oil and broth. Increase heat to medium-high and bring to a simmer. Reduce heat to medium, cover with a lid, and cook for 12 to 16 minutes, until the rice is soft and tender. Fluff with a fork and stir in the cilantro. Season to taste with salt and lime juice. Keep the lid on until ready to serve.
Add a generous scoop of rice on a plate or bowl and top with a couple ladlefuls of curry. Add your desired toppings and serve immediately. Leftovers will keep in an air-tight container in the fridge for up to 4 to 6 days. The curry can also be frozen for up to 4 weeks, possibly longer. For easy freezer storage, add the cooled curry into a freezer-safe bag, press out the air, and freeze on a flat surface. Thaw overnight in the fridge, or simply leave on the counter until mostly thawed.
Tips:

* The smaller you dice the carrots, the faster they cook! I opt for thinly sliced carrots here to hasten cook time.
** Be sure to use a good-quality curry powder (one you enjoy the taste of) as a poor-tasting one can throw the flavours off. I am quite fond of Simply Organic curry powder.
*** Not a cilantro fan? Simply leave it out and prepare the rice without it. No biggie!


Read more: http://ohsheglows.com/2015/10/12/golden-red-lentil-dal-with-cilantro-speckled-basmati/#ixzz47KLQzh3B

Glowing Spiced Lentil Soup

1 1/2 tablespoons extra-virgin olive oil
2 cups (280 grams) diced onion (1 medium/large)
2 large garlic cloves, minced
2 teaspoons ground turmeric
1 1/2 teaspoons ground cumin
1/2 teaspoon cinnamon
1/4 teaspoon ground cardamom
1 (15-ounce/398 mL) can diced tomatoes, with juices
1 (15-ounce/398 mL) can full-fat coconut milk*
3/4 cup (140 grams) uncooked red lentils, rinsed and drained
3 1/2 cups (875 mL) low-sodium vegetable broth
1/2 teaspoon fine sea salt, or to taste
Freshly ground black pepper, to taste
1 (5-ounce/140-gram) package baby spinach
2 teaspoons fresh lime juice, or more to taste
Directions:
In a large pot, add the oil, onion, and garlic. Add a pinch of salt, stir, and sauté over medium heat for 4 to 5 minutes until the onion softens.
Stir in the turmeric, cumin, cinnamon, and cardamom until combined. Continue cooking for about 1 minute, until fragrant.
Add the diced tomatoes (with juices), entire can of coconut milk, red lentils, broth, salt, and plenty of pepper. Stir to combine. Increase heat to high and bring to a low boil.
Once it boils, reduce the heat to medium-high, and simmer, uncovered, for about 18 to 22 minutes, until the lentils are fluffy and tender.
Turn off the heat and stir in the spinach until wilted. Add the lime juice to taste. Taste and add more salt and pepper, if desired. Ladle into bowls and serve with toasted bread and lime wedges.
Tips:

* I tried a version using light canned coconut milk and one using full-fat canned coconut milk, and I greatly prefer the full-fat coconut milk version (shocker, I know). I recommend following suit, but if all you have on hand is light canned coconut milk that’ll work in a pinch—it just won't be as rich and creamy.

http://ohsheglows.com/2016/04/03/glowing-spiced-lentil-soup/

accidentally-vegan-chili/

2 Tbsp Olive Oil
1 large Onion (finely chopped)
2 large Celery stalks (finely chopped)
4 large Garlic cloves (minced)
1/2 lb. Carrots (finely chopped)
4-15oz cans No-Salt-Added Beans of your choice (DO NOT drain)
2-15oz cans Diced Tomatoes
1/3 cup Tomato Paste
2 cups Frozen Corn
2 Tbsp Chili Powder
Salt and Pepper to taste
2 cups Water
1 Bay Leaf
(optional) 2 cups cooked Brown Rice or Quinoa
Instructions

Gather ALL ingredients and implement prep steps located next to ingredients (chop, dice, etc).
In a large soup pot on medium-high, heat OLIVE OIL until shimmering (about 2 minutes).
Add ONIONS; sauté until a little browning occurs (3-5 minutes); add CELERY, GARLIC, and CARROTS; sauté until tender and fragrant (3-5 minutes).
*For slow-cooker method: proceed to the instructions below.
Add BEANS, DICED TOMATOES, TOMATO PASTE, CORN, SEASONINGS, WATER, and BAY LEAF; bring to gently boil; reduce heat to low, cover, and simmer 1-2 hours until flavor and consistency are reached.
(optional) At the end of simmering cycle, add cooked BROWN RICE or QUINOA to the chili; serve warm.
*Slow-cook method: combine sautéed veggies and remaining ingredients in 3+ quart cooker; cover and set on HIGH (approx 2 hrs) or LOW (6-8 hrs)

http://thekitchengirl.com/accidentally-vegan-chili/

Mexican Rice

 garlic cloves, minced
1/2 jalapeno, minced
1 1/4 cup brown rice
2 cups vegetable broth or chicken broth
1 (4 oz) can green chiles
1 (14.5 oz) can black beans, rinsed and
drained
1 1/2 cups picante sauce or salsa
1 cup frozen corn
1 tsp chili powder
1 tsp cumin
1/2 tsp black pepper
1/2 tsp salt
1 bay leaf
1 1/2 cups grated cheddar
1/3 cup cilantro leaves
1/2 cup sour cream
1 avocado, diced

 Add garlic, jalapeno, brown rice,
broth, chiles, beans, salsa, corn, chili powder, cumin, pepper, salt and bay leave
to the slow cooker.  Stir to combine.
2.  Cover and cook on HIGH for about
3 hours, or until rice is cooked through.
3.  Discard the bay leaf.
 Sprinkle cheddar over the top and let it melt.  It will only take a
couple of minutes.
4. Top individual servings with cilantro,
a dollop of sour cream and avocados.
http://www.365daysofcrockpot.com/slow-cooker-mexican-rice/

SLOW COOKER KOREAN BEEF

1 cup beef broth
1/2 cup reduced sodium soy sauce
1/2 cup brown sugar, packed
4 cloves garlic, minced
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
1 tablespoons freshly grated ginger
1 teaspoon Sriracha, or more, to taste
1/2 teaspoon onion powder
1/2 teaspoon white pepper
3 pound boneless beef chuck roast, cut into 1-inch cubes
2 tablespoons cornstarch
1 teaspoon sesame seeds
2 green onions, thinly sliced

In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and white pepper.
Place chuck roast into a 6-qt slow cooker. Stir in beef broth mixture until well combined.
Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
In a small bowl, whisk together cornstarch and 1/4 cup water. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.
Serve immediately, garnished with green onions and sesame seeds, if desired.

Potato

3 pounds fingerling potatoes, halved
2 tablespoons olive oil
2 tablespoons unsalted butter
Juice of 1 lemon
4 cloves garlic, minced
1 tablespoon dried oregano
1 teaspoon smoked paprika
Kosher salt and freshly ground black pepper, to taste
Zest of 1 lemon
2 tablespoons chopped fresh parsley leaves

Lightly coat the inside of a 6-qt slow cooker with nonstick spray.
Place potatoes, olive oil, butter, lemon juice, garlic, oregano and paprika into the slow cooker; season with salt and pepper, to taste. Cover and cook on low heat for 4-5 hours or high heat for 2-3 hours, or until tender.*
Serve immediately, garnished with lemon zest and parsley, if desired.

http://damndelicious.net/2016/01/05/slow-cooker-greek-potatoes/

SLOW COOKER HONEY GARLIC CHICKEN AND VEGGIES

8 bone-in, skin-on chicken thighs
16 ounces baby red potatoes, halved
16 ounces baby carrots
16 ounces green beans, trimmed
2 tablespoons chopped fresh parsley leaves
FOR THE SAUCE

1/2 cup reduced sodium soy sauce
1/2 cup honey
1/4 cup ketchup
2 cloves garlic, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper

In a large bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and pepper.
Place chicken thighs, potatoes, carrots and soy sauce mixture into a 6-qt slow cooker. Cover and cook on low heat for 7-8 hours or high for 3-4 hours, basting every hour. Add green beans during the last 30 minutes of cooking time.
OPTIONAL: Preheat oven to broil. Place chicken thighs onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes.
Serve chicken immediately with potatoes, carrots and green beans, garnished with parsley, if desired.

http://damndelicious.net/2015/06/05/slow-cooker-honey-garlic-chicken-and-veggies/

Slow Cooker Chicken and Dumplings

4 boneless, skinless chicken breast halves
¼ tsp. poultry seasoning
¼ tsp. paprika
¼ tsp. pepper
2 cans (10.5 oz. each) condensed cream of chicken soup, undiluted
1 can (14.5 oz.) chicken broth
1 soup can water (use the empty soup can to measure)
2 tubes (10 oz. each) refrigerated biscuit dough, torn into pieces
Chopped parsley, for serving (optional)

Place the chicken in a slow cooker. Sprinkle with the poultry seasoning, paprika, and pepper.

2. In a medium bowl, whisk together the 2 cans of soup, chicken broth, and water; pour the mixture over the chicken in the slow cooker.

3. Cover and cook for 5 to 6 hours on HIGH.

4. About 90 minutes before serving, remove the chicken from the slow cooker and roughly chop into pieces. Return the chicken to the slow cooker. Add the torn biscuit dough, pressing down gently to make sure they are all submerged. Cook until the dough is no longer raw in the center.

5. To serve, sprinkle with chopped parsley.


http://www.lovebakesgoodcakes.com/2015/01/slow-cooker-chicken-and-dumplings.html

steak fajota

1 1⁄2 lbs boneless sirloin, cut into thin strips
2 tablespoons vegetable oil
2 tablespoons lemon juice
1 -2 garlic clove, minced
1 1⁄2 teaspoons ground cumin
1 teaspoon seasoning salt
1⁄2 teaspoon chili powder
1 green bell pepper, thinly sliced
1 onion, thinly sliced
6 -8 flour tortillas
shredded cheddar cheese (optional)
salsa (optional)
guacamole (optional)
sour cream (optional)
shredded lettuce (optional)
chopped tomato (optional)
chopped onion (optional)

Brown the steak in oil.
Place the steak and drippings into the crock pot.
Add lemon juice, garlic, cumin, salt, and chili powder.
Mix well.
Cover and cook on HIGH for 2 1/2 to 3 hours, or until meat is tender.
Add green pepper and onion; cover and cook for 1 hour more.
Warm the tortillas.
Spoon beef and veggies down the center of the tortillas.
Top each with cheese, salsa, sour cream, lettuce, and tomatoes if desired.
Fold in the sides of the tortillas and serve immediately.

http://www.food.com/recipe/crock-pot-steak-fajitas-20813

Beef Enchiladas

1 pound of ground beef
1 can refried beans
1 can condensed cheddar cheese soup (More time than money? Try this home made version here)
1 onion
12 flour tortillas taco size
2 cans enchilada sauce (or try making your own here)
2 cups cheddar cheese

Preheat the oven to 350 degrees. Brown the ground beef. Chop an onion while it browns (or be lazy and stick it in a mini food processor…I won’t tell). Mix in a can of refried beans and cheddar cheese soup with the ground beef. Add the onions and combine over medium heat. Spoon a bit of enchilada sauce onto the bottom of a pan (we use a 9×13 baking dish), then fill tortillas with beef mixture, roll and place seam side down in the pan. Spoon enchilada sauce over the tortillas and sprinkle (or pile… it’s all good) cheddar cheese over the tortillas and sauce.

Bake at 350 degrees for 20 minutes then serve and enjoy!

No-Bake Workout Bars

2 cups rolled oats
1/2 cup protein powder (Clean Protein Powder was used in this recipe)
1/2 cup mini chocolate chips (Enjoy Life was used in this recipe)
1/2 cup chia seeds or ground flax seeds
1/2 cup raisins
1 cup natural peanut butter
1/2 cup lite coconut milk, (more or less as needed to reach desired consistency)
1/4 cup honey (raw honey if possible)

In a blender, pulse 1 1/2 cups of the oats until a flour like consistency. In a large bowl, toss to combine oat flour, remaining 1/2 cup oats, protein powder, chocolate chips, chia or flax seeds, and raisins.

Stir together in a medium bowl the coconut milk, peanut butter, and honey. Pour peanut butter mixture over oat mixture and stir until thoroughly incorporated.

Spread mixture into a 9 x 9-Inch square pan or an 11 x 7-inch pan. Press mixture down and cover with a lid or foil and refrigerate overnight, or until they harden some. Slice into 12 bars and keep stored in the refrigerator.

One-Pot Curry Shrimp

1 pound shrimp
1/2 cup chopped onions
1 garlic clove, minced
2 tablespoons red curry powder (can use yellow curry powder for a milder curry)
1/4 cup water
2 tablespoons olive oil, divided
1 can unsweetened coconut milk
2 tablespoons coconut palm sugar
1 -1/2 tablespoons lime juice (about half a lime)
1- 2 tablespoons Sriracha hot sauce, optional (more or less to adjust heat)


In a pan over medium-high heat, add one tablespoon olive oil and shrimp.

Cook shrimp for about two minutes per side until cooked through.

Reduce heat to low. In the same pan, add the remaining tablespoon olive oil and onions. Cook for 4 to 5 minutes.

Add the curry powder and stir to combine with the onions.

Add the water and cook on low for 2 additional minutes, stirring until a curry paste forms.

Add the garlic and cook for a few seconds more.

Add the coconut milk. Stir well and add the shrimp back to the pan. Add the coconut palm sugar and the sriracha, if using.

Cook for 4 minutes, stirring until heated through.

Remove from the heat. Add the lime juice, stir carefully and serve.

Chocolate Coconut Almond Balls

1/4 cup old fashioned rolled oats
3 tablespoons cocoa powder
1/16 teaspoon kosher or sea salt
3/4 cup pitted medjool dates
1/2 cup unsweetened shredded coconut
1/2 cup coarsely chopped almonds
1 1/2 tablespoons warm water

Whisk together oats, cocoa powder, and salt. Puree dates and water in a food processor or blender to form a paste. Add to bowl with oats and cocoa powder. Mix well, using hands if necessary, and form into balls.

Spread almonds and coconut on a plate. Roll the balls, pressing the almonds into them when necessary. Makes about 12 one-inch diameter balls.

Balls will keep for about one week covered in the fridge or 2-3 weeks in the freezer in an airtight container. Enjoy!

Chocolate Peanut Butter Energy Bites

1-1/2 cup old fashioned rolled oats, divided
1/2 cup natural creamy peanut butter, store bought or homemade
3 tablespoons chia seeds
1/8 teaspoon kosher or sea salt
1/4 cup flax seeds (any variety)
1/4 cup unsweetened cocoa powder, raw or regular
1/3 cup honey (raw honey or not) or real maple syrup
1 teaspoon real vanilla extract

Grind a half cup of oats and all the flax seeds in the blender/food processor until they form a powder.

Add the ground oats and flax seeds to a large bowl. Add remaining cup of rolled oats, cocoa powder, salt, and chia seeds. Mix to combine.

In a separate small bowl, stir together the honey, peanut butter, and vanilla extract until combined. Add to the large bowl of dry ingredients and stir well to combine. Hands may be used to combine as mixture is very thick. Roll into one-inch sized balls. Should make about 20 balls. Note that wetting hands with water or coating in coconut or canola oil helps to keep the mixture from sticking to hands when forming the balls.

Cherry Chocolate Overnight Oats

½ cup gluten free steel cut oats
½ cup almond milk
2 tsp chia seeds
2 tsp cocoa powder
handful of dried cherries
optional: a couple dark chocolate chips
Instructions
Place all the ingredients in a jar, mix well and store in the fridge overnight.
I like my oatmeal unsweetened. If you like your oatmeal a little on the sweet side, feel free to add in some dates or maple syrup.

Read more at http://mywholefoodlife.com/2014/08/16/cherry-chocolate-overnight-oats/#QIXcMe1wkX3jaL1Z.99

Raspberry Cream Overnight oatmeal

½ cup gluten free steel cut oats or gluten free rolled oats
½ cup coconut milk (or milk of choice)
¼ cup raspberries
¼ cup raw cashews soaked overnight
2 medjool dates chopped
2 tsp chia seeds
1 tsp ground vanilla beans

Read more at http://mywholefoodlife.com/2015/04/01/raspberry-cream-overnight-oats/#BTMqZwSOWBEEtPgc.99


Drain and rinse the cashews. Add them to a blender and blend until smooth. You may need to add a little water to get the consistency right.
Add everything into a jar and mix well. I like these jars.
Place the jar in the fridge overnight and enjoy the next morning!

Read more at http://mywholefoodlife.com/2015/04/01/raspberry-cream-overnight-oats/#BTMqZwSOWBEEtPgc.99

Banana nut overnight oatmeal

½ cup gluten free steel cut oats or gluten free rolled oats
½ banana sliced
1 tsp chia seeds
1 tsp flax meal
½ tsp ground vanilla bean or extract
½ tsp cinnamon
¼ tsp nutmeg
2 T chopped pecans or walnuts
2-3 drops of stevia OR 1 chopped medjool date OR 2 tsp maple syrup
½ cup almond milk
Instructions




Throw all the ingredients except for the banana in a jar and mix well.
Store overnight in the fridge.
When you are ready to eat, slice the banana and mix it in.

Read more at http://mywholefoodlife.com/2013/10/02/banana-nut-overnight-oats/#qE9bQ8zDmpDeoE4H.99

Banana cookie

2 Ripe Bananas to yield about 1 cup mashed
1½ cups Old Fashioned Oats (not the quick cooking kind)
¼ cup flax seed
⅓ cup unsweetened applesauce (a four ounce container)
½ teaspoon vanilla
½ teaspoon cinnamon
1 Tablespoon honey
¼ cup raisins
Preheat oven to 350 degrees F.
Mash banana in a large bowl. Add remaining ingredients and mix to combine.
Shape batter into Tablespoon-sized balls and place on a cookie sheet lined with parchment paper.
Press each ball down to slightly flatten.
Bake for 15-20 minutes or until firm.

Decadent Healthy Chocolate Truffles

10 oz ghiradelli chocolate chips (60% cocoa)
7 tablespoons full fat coconut milk
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ cup unsweetened coconut flakes, finely chopped
¼ cup hazelnuts
3 tablespoons cocoa powder
Instructions
Add chocolate chips, coconut milk, vanilla extract, and ground cinnamon to a bowl.
Put in microwave and heat up for 30 seconds. Remove and stir. Microwave another 30 seconds, stir until smooth and chips are melted.
Cover and place in refrigerator for 2-3 hours.
Using a cookie scoop or a tablespoon, scoop out small balls and try to form into smooth balls. Place on parchment paper lined baking sheet.
Add hazelnuts to a pan, heat over medium high heat and toast for 2-3 minutes minutes.
Add hazelnuts to a food processor and blend until finely chopped. Remove and place in a small bowl.
Roll individual truffles in cocoa powder, coconut flakes, or hazelnuts.
Serve!

http://www.joyfulhealthyeats.com/decadent-healthy-chocolate-truffles/

One-Bowl Flourless Almond Butter Brownies

1/2 cup creamy almond butter
3/4 cup coconut sugar (or brown sugar)
3 large eggs
2 teaspoons vanilla extract
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup semisweet mini chocolate chips
Instructions
In a large bowl with a handheld electric mixer, beat almond butter and sugar on medium speed until creamy. Beat in eggs, vanilla, cocoa, baking soda, and salt until a smooth batter forms. Fold in chocolate chips.
Spread batter into a greased 12-in square baking pan and sprinkle with additional chocolate chips if desired. Bake brownies at 350F 18-20 minutes or until a toothpick comes out with moist crumbs sticking to it. (middle will appear underdone---this is ok!)
Cool brownies completely on a wire cooling rack. Once cooled. slice brownies into 16 squares and serve. Enjoy!

BAKED ITALIAN CHICKEN, POTATOES & GREEN BEANS

1½ lb. boneless skinless chicken breasts
 campaignIcon
3 cups green beans (I used canned)
1½ lbs. white potatoes, chopped into 1" pieces
1 cup Kraft Lite Zesty Italian Dressing (about ½ a bottle of dressing)
Make Delicious Crab Filled Potato Bites
INSTRUCTIONS
Preheat oven to 350 degrees F. Season chicken lightly with a little salt and pepper.
In a 9x13 baking dish, line one side of the pan with green beans. Then place chicken in the middle and cut potatoes lined down the other side. Drizzle dressing on top of green beans, chicken and potatoes.
Place foil over the top and place in preheated oven for one hour (or until potatoes are soft and chicken is no longer pink on the inside).
Dish up on plates and serve with a side of fruit. Enjoy!

PEANUT BUTTER MOCHA ENERGY BITES

1 cup old fashioned oats
1/4 cup flax meal
1 t. espresso powder
2 T. unsweetened cocoa powder
2 T. unsweetened shredded coconut
Pinch of salt
1/2 t. vanilla extract
5 T. creamy peanut butter
1/4 cup pure maple syrup
Instructions

In a large bowl combine all of the ingredients.
Whisk or stir with a spatula until everything comes together.
Cover and place the mixture in the fridge for 30 minutes to chill.
Once chilled scoop out tablespoon sized portions and roll into a ball.
Store the energy bites in an airtight container in the refrigerator for up to a week.

HEALTHY ONE-PAN BAKED "SMOTHERED" CHICKEN

4-6 boneless, skinless chicken breasts (about 2 pounds)
1 (8-oz) package sliced button mushrooms
1 onion, diced
1 green bell pepper, chopped
2 large tomatoes, chopped
3 Tbsp. olive oil
2-3 garlic cloves, minced
2 tsp. dried oregano
1½ tsp. salt
½ tsp. pepper
Optional sides: side salad (low carb/gluten free option) or white/brown rice
Make Dairy-Free Cauliflower Crust Pizza
INSTRUCTIONS
Preheat oven to 375ºF. Spray a 9x13" baking dish with cooking spray. Place chicken breasts in bottom of dish.
In a large bowl, mix together vegetables, garlic, salt, pepper and oregano. Pile mixture onto chicken breasts. Drizzle with olive oil.
Cover dish with tin foil and bake in preheated oven for 1½ hours. Remove foil and bake for another ½ hour.
serve with a side salad for low carb/gluten free or over steamed white or brown rice.
NOTES

No Bake Apricot Almond Energy Bars

• 1 cup Southern Grove Whole Raw Almonds
• 1 cup Southern Grove Dried Apricots
• 1 cup Dried Dates
• ⅓ cup Simply Nature Almond Butter
• ¼ cup Unsweetened Coconut Flakes
• 1 tablespoon Chia Seeds
• ½ teaspoon Cinnamon

Instructions

1. To a food processor or blender add, almonds, apricots, dates, and almond butter. Blend until finely chopped and mixture starts to form and stick to each other.
2. Next add in coconut flakes, chia seed, and cinnamon. Blend until combined.
3. Line an 8x8 baking sheet with wax paper or parchment paper.
4. Pour apricot almond mixture into lined 8x8 pan. Evenly spread the mixture out and then, using your hands, press mixture into the bottom of the pan. Press firmly to make sure mixture sticks together.
5. Place bars in refrigerator for 30-45 minutes to let bars set.

BANANA APRICOT WALNUT MUFFINS

⅓ cup honey
3 Tbsp. canola oil
1 tsp. vanilla
½ tsp. salt
2 cups mashed bananas (about 6-7 frozen)
2 Tbsp. lemon juice
1 cup whole wheat flour
1 cup pastry or cake flour
2 tsp. baking powder
½ tsp. baking soda
½ cup chopped apricots
⅓ cup chopped walnuts, plus more for topping
INSTRUCTIONS
Preheat oven to 350F. Line a muffin tin with 20 liners. Mix honey, oil, vanilla and salt in a large bowl. Add the bananas and the lemon juice. Whisk the flours, baking powder, and baking soda together, add to the banana mixture. Fold in the nuts and apricots. Sprinkle the muffins with the more nuts if desired.
Spoon the batter into the prepared muffin tins and bake for 18-20 min. Let cool in the muffin tins for 5 min and then remove to a rack to completely cool. Store in an airtight container for a few days.

http://noshingwiththenolands.com/banana-apricot-walnut-muffins/

Apple Raisin Oatmeal Breakfast Cookies

¼ Cup Sliced almonds (25g)
½ Cup Creamy almond butter
¼ Cup Pure maple syrup
½ tsp Vanilla extract
¼ Cup Unsweetened apple sauce
1 Cup Quick oats (90g) (NOT rolled oats)
1 ¼ tsp Cinnamon
¼ tsp Ginger powder
¼ tsp Salt
¼ Cup raisins (30g)
¼ Cup Finely chopped dried apples, packed (22g)

1. Preheat your oven to 400 degrees and line a cookie sheet with parchment paper. *
2. Spread the almonds onto the pan and place in the oven until lightly golden brown, about 2-3 minutes. They toast quickly, so keep an eye on them. Turn the oven temperature down to 325 degrees.
3. In a large bowl, whisk together the almond butter, maple syrup, vanilla extract and apple sauce until well combined and smooth. Add in the quick oats, cinnamon, ginger and salt and stir until well combined. Finely add in the raisins, chopped dried apples and toasted almonds. Stir until evenly mixed. Your dough will be quite sticky.
4. Drop the batter onto the prepared cookie sheet in 8 large balls. Use a fork to press the cookies down to about ¾ inch thick. Make sure to press the edge of the cookie together with the fork as well to keep them together while baking.
5. Bake until the edges are lightly golden brown and the cookies feel springy, about 22-23 minutes. Let cool COMPLETELY on the pan and then DEVOUR.

Notes

*Cookies sometimes crumble if you just use cooking spray, so be sure to line the pan with parchment. Store cookies in an air-tight container in the refrigerator.

http://www.julieseatsandtreats.com/apple-raisin-oatmeal-breakfast-cookies/

CRANBERRY ALMOND ENERGY BITES

1 c. oatmeal
⅓ c. almonds, chopped
⅓ c. sweetened shredded coconut
1 Tbsp. ground flaxseed (optional)
½ c. nut butter (peanut or almond are both good)
¼ c. honey
1 Tbsp. chia seeds
⅓ c. dried cranberries, roughly chopped
INSTRUCTIONS
Bake oatmeal, almonds and coconut for 8-10 minutes at 350°, stirring after 5 minutes. Allow the mixture to cool.
In a medium bowl microwave the nut butter for 20-30 seconds until runny, add the baked mix along with flaxseed, honey, chia seeds and cranberries to the bowl. Form into 1.5" balls and refrigerate. Store in an airtight container refrigerated for up to one week or freezer for 3 months.

Dark Chocolate Cherry Energy Bites - No Bake Read

1-1/2 cups quick cooking rolled oats
1 cup shredded coconut flakes
1 cup dried cherries
½ cup dark chocolate chips
⅔ to ¾ cups cashew butter or all natural peanut butter
⅓ cup honey
¼ teaspoon pure vanilla extract
Instructions
In a large mixing bowl, combine oats, shredded coconut, dried cherries, chocolate chips, cashew butter OR peanut butter, honey, and vanilla.
Using a sturdy rubber spatula, mix and stir until thoroughly combined.
Chill mixture in the fridge for 30 minutes.
Remove from fridge and form into balls.
Place back in the fridge for 20 minutes.
Remove from fridge and serve.

Read more at http://diethood.com/dark-chocolate-cherry-energy-bites/#xkBA6lK0BbxkeVjV.99

LEMON BREAD

1-1/2 cups + 1 tablespoon Ultragrain All-Purpose Flour
1-1/2 teaspoons baking powder
½ teaspoon salt
¼ cup (4 tablespoons) unsalted butter, room temperature
1 cup sugar
2 large eggs, room temperature
½ cup soy milk (you can also use skim milk)
Juice and zest of 1 lemon
FOR THE LEMON GLAZE
1 cup powdered sugar
juice and zest of ½ lemon
1 teaspoon butter
pinch of salt
Instructions
Preheat oven to 350F.
Grease and flour a 9x5 loaf pan with cooking spray and set aside.
In a mixing bowl, combine flour, baking powder, and salt; whisk well to combine. Set aside.
In your mixer's bowl, combine butter and sugar; beat until the entire texture is smooth and creamy, about 2 to 3 minutes.
Add eggs, one at a time.
Alternately, add flour mixture and soy milk to the creamed mixture, in three batches, stopping and scraping down the sides,
Add lemon juice and lemon zest and continue to beat until just combined.
Pour batter into previously prepared loaf pan.
Bake for 50 to 60 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
Remove from oven and cool on wire rack for 15 minutes; run knife around edge of bread and slowly remove from pan.
Transfer bread to wire rack to cool completely.
In the meantime, prepare the glaze. (Please wait until the loaf is completely cooled before making the Glaze)
Place all the ingredients for the Lemon Glaze in a small saucepan and cook over medium-heat, whisking constantly just until warm and combined and no lumps appear.
Remove from heat and let stand 1 minute.
Put the Lemon Bread on a wire rack placed over a baking sheet or foil.
Pour the Lemon Glaze over the bread and let stand a couple of minutes before cutting.
Slice and Serve.

Read more at http://diethood.com/lemon-bread-recipe/#JJjPO4g6AkWOvtCj.99

DARK CHOCOLATE PEANUT BUTTER ENERGY BITES

http://www.thebusybaker.ca/2016/01/chocolate-pb-energy-bites.html


16 dates, pitted
1/2 cup all natural peanut butter
1/4 cup unsweetened cocoa powder
1/2 tsp vanilla extract
3-4 tbsp water
1 cup rolled oats
1/4 cup real dark chocolate chips


To make:

Add the dates, the peanut butter, the cocoa powder, and the vanilla extract to your food processor.

Process the mixture on high speed until it's smooth with no large chunks, scraping down the sides to make sure everything is incorporated.

Continue processing on high speed, adding the water one tablespoon at a time until the mixture is soft.

Transfer the peanut butter mixture to a bowl and add the oats and the chocolate chips.

Stir everything together well with a wooden spoon or rubber spatula, and then roll the mixture into about 16 balls.

Place the balls in a parchment-lined container and store them in the refrigerator!