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/
Wednesday, March 30, 2016
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/
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/
Tuesday, March 29, 2016
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.
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/
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/
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
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
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!
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!
Thursday, March 17, 2016
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.
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.
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!
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.
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
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
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
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.
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.
Tuesday, March 15, 2016
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/
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!
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
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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!
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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.
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
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
- 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.
- Next add in coconut flakes, chia seed, and cinnamon. Blend until combined.
- Line an 8x8 baking sheet with wax paper or parchment paper.
- 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.
- 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/
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)
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)
- Preheat your oven to 400 degrees and line a cookie sheet with parchment paper. *
- 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.
- 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.
- 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.
- 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.
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
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
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!
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!
Monday, March 14, 2016
FroYo Berry Bites
1/4 cup almond meal or crushed almonds
2 tablespoons raw coconut sugar
2 tablespoons coconut oil, melted
3/4 cup plain Greek yogurt, low-fat
2 tablespoons honey, (optional stevia liquid to taste)
1 1/2 cups fresh chopped strawberries and/or raspberries
6-cup muffin tin and liners
Line a 6-cup muffin tin with silicone or parchment cupcake liners. In a small bowl, stir together almond flour, coconut sugar, and coconut oil. Spoon a small amount into the bottom of each lined cup.
In a medium bowl, mix together yogurt and honey, or stevia to sweeten. Spoon 2 tablespoons into each muffin cup, covering the crust.
Top with fresh chopped berries. Freeze until firm, about 6 hours. To serve, remove from silicone wrapper and enjoy!
2 tablespoons raw coconut sugar
2 tablespoons coconut oil, melted
3/4 cup plain Greek yogurt, low-fat
2 tablespoons honey, (optional stevia liquid to taste)
1 1/2 cups fresh chopped strawberries and/or raspberries
6-cup muffin tin and liners
Line a 6-cup muffin tin with silicone or parchment cupcake liners. In a small bowl, stir together almond flour, coconut sugar, and coconut oil. Spoon a small amount into the bottom of each lined cup.
In a medium bowl, mix together yogurt and honey, or stevia to sweeten. Spoon 2 tablespoons into each muffin cup, covering the crust.
Top with fresh chopped berries. Freeze until firm, about 6 hours. To serve, remove from silicone wrapper and enjoy!
Chocolate covered banana
- 1 banana
- 1 heaping cup dark chocolate chips
- 2 Tbsp coconut oil
- Slice the banana and place the slices on a tray. Put the tray in the freezer until the bananas are frozen solid. About an hour.
- Meanwhile place the chocolate chips and the coconut oil in a small microwave safe bowl or measuring cup. Microwave for 30 seconds and then stir. Microwave for another 15 seconds and stir again, until all the chocolate is melted and smooth. Put it back in the microwave for another few seconds if necessary. Don't over heat. Set the chocolate aside to cool.
- When the bananas are frozen, dip them into the cooled chocolate and coat on all sides. I like set the slices on a fork and then use a spoon to help drizzle the chocolate all over. Let any excess chocolate drip off before setting the slice down on parchment or waxed paper. Put the slices back in the freezer right away.
- You can store the slices in a zip lock freezer baggie once the chocolate has hardened
Sunday, March 13, 2016
New Slow cooker Recipes
http://www.familyfreshmeals.com/2013/10/best-crockpot-beef-stew.html
http://www.bettycrocker.com/recipes/slow-cooker-bbq-chicken-soup/1a9a97af-89e4-41c2-842e-d4054b160d3f
http://www.familyfreshmeals.com/2012/11/slow-cooker-crockpot-lasagna-soup.html
http://www.familyfreshmeals.com/2012/03/st-patricks-day-crockpot-irish-stew.html
http://www.familyfreshmeals.com/2013/08/easy-crockpot-vegetable-lentil-soup-recipe.html
http://addapinch.com/slow-cooker-vegetable-soup-recipe/
http://www.julieseatsandtreats.com/crock-pot-white-chicken-chili/
http://www.familyfreshmeals.com/2014/10/best-crockpot-chicken-noodle-soup.html
http://www.familyfreshmeals.com/2013/09/crockpot-stuffed-pepper-soup.html
http://www.foodiecrush.com/slow-cooker-thai-chicken-soup/
http://www.bettycrocker.com/recipes/slow-cooker-barbecued-pulled-pork-fajitas/0139561c-b375-4663-ad95-f9e2c0b1f560
http://www.familyfreshmeals.com/2013/04/crockpot-fajitas.html
http://www.familyfreshmeals.com/2012/11/crockpot-macaroni-and-cheese-slow-cooker.html
http://www.bettycrocker.com/recipes/slow-cooker-bbq-chicken-soup/1a9a97af-89e4-41c2-842e-d4054b160d3f
http://www.familyfreshmeals.com/2012/11/slow-cooker-crockpot-lasagna-soup.html
http://www.familyfreshmeals.com/2012/03/st-patricks-day-crockpot-irish-stew.html
http://www.familyfreshmeals.com/2013/08/easy-crockpot-vegetable-lentil-soup-recipe.html
http://addapinch.com/slow-cooker-vegetable-soup-recipe/
http://www.julieseatsandtreats.com/crock-pot-white-chicken-chili/
http://www.familyfreshmeals.com/2014/10/best-crockpot-chicken-noodle-soup.html
http://www.familyfreshmeals.com/2013/09/crockpot-stuffed-pepper-soup.html
http://www.foodiecrush.com/slow-cooker-thai-chicken-soup/
http://www.bettycrocker.com/recipes/slow-cooker-barbecued-pulled-pork-fajitas/0139561c-b375-4663-ad95-f9e2c0b1f560
http://www.familyfreshmeals.com/2013/04/crockpot-fajitas.html
http://www.familyfreshmeals.com/2012/11/crockpot-macaroni-and-cheese-slow-cooker.html
Saturday, March 12, 2016
Black Bean Hummus with Queso Fresco
15 oz can black beans, drained
1/4 cup tahini
1 clove garlic
1 tsp salt
1/2 tsp cumin
1/4 cup extra virgin olive oil
Optional:
1/4 cup queso fresco
2 scallions, chopped
Handful fresh cilantro
Instructions
Combine first 6 ingredients in a food processor and blend until smooth. Add more salt and oil if needed.
Serve topped with queso fresco, scallions and cilantro.
1/4 cup tahini
1 clove garlic
1 tsp salt
1/2 tsp cumin
1/4 cup extra virgin olive oil
Optional:
1/4 cup queso fresco
2 scallions, chopped
Handful fresh cilantro
Instructions
Combine first 6 ingredients in a food processor and blend until smooth. Add more salt and oil if needed.
Serve topped with queso fresco, scallions and cilantro.
banana-almond-mocha-smoothie
one or two handfuls of baby spinach, kale, or other greens
1 cup milk of choice (I use unsweetened almond milk or cashew milk)
½ cup cottage cheese or plain Greek yogurt
1 teaspoon chia seeds
1 teaspoon instant coffee
1 Tablespoon cocoa powder
1 teaspoon almond butter
1 frozen banana, cut into chunks
3-5 ice cubes, based on desired texture
honey, sugar, stevia, or desired sweetener, if needed to taste
Read more at http://cupcakesandkalechips.com/banana-almond-mocha-smoothie/#x2MJ2KzMeLpv4Abc.99
Place the ingredients in your Blendtec or other blender in the order listed.
Use the Smoothie cycle, or pulse a few times then slowly increase to maximum speed, stopping once desired texture is achieved.
Read more at http://cupcakesandkalechips.com/banana-almond-mocha-smoothie/#x2MJ2KzMeLpv4Abc.99
1 cup milk of choice (I use unsweetened almond milk or cashew milk)
½ cup cottage cheese or plain Greek yogurt
1 teaspoon chia seeds
1 teaspoon instant coffee
1 Tablespoon cocoa powder
1 teaspoon almond butter
1 frozen banana, cut into chunks
3-5 ice cubes, based on desired texture
honey, sugar, stevia, or desired sweetener, if needed to taste
Read more at http://cupcakesandkalechips.com/banana-almond-mocha-smoothie/#x2MJ2KzMeLpv4Abc.99
Place the ingredients in your Blendtec or other blender in the order listed.
Use the Smoothie cycle, or pulse a few times then slowly increase to maximum speed, stopping once desired texture is achieved.
Read more at http://cupcakesandkalechips.com/banana-almond-mocha-smoothie/#x2MJ2KzMeLpv4Abc.99
Farro Soup with Mushrooms
- 1/3 cup dried porcini mushrooms
- 2 tablespoons olive oil
- 1 shallot, chopped
- 1 medium potato, chopped
- 1 pound crimini mushrooms, sliced
- 1/4 cup cherry tomatoes, halved
- 1/2 cup farro, rinsed
- 6 cups beef broth (or vegetable for vegetarian)
- 1/4 cup dry sherry
- 1 tablespoon balsamic vinegar
- salt and pepper, to taste
In a bowl, cover dried porcini mushrooms with a cup of boiling water and set aside for about 20 minutes. Remove from bowl and finely chop the mushrooms; reserve soaking liquid. Slice crimini mushrooms and set aside.
In a pot, heat oil and sauté shallot and potatoes over medium heat until onions soften, for 10-15 minutes. Add garlic and sauté for a few seconds. Add sliced crimini mushrooms and cook until they begin to release liquid, 7-10 minutes. Stir in tomatoes, then raise heat and add the farro and sauté for 2-3 minutes. Stir in broth and sherry.
Add reserved porcini liquid and porcini mushrooms to the pot. Season with salt and pepper and simmer for about 40 minutes, until barley becomes tender. Stir in balsamic vinegar; then adjust seasonings and serve.
DIY FREEZER OATMEAL CUPS
3 cups Chex Gluten Free oats
¼ cup brown or demerara sugar, or to taste
3 cups water
3 cups milk of choice
pinch salt
Assorted chopped fruit, nuts, chocolate chips, or other toppings
Read more at http://cupcakesandkalechips.com/diy-freezer-oatmeal-cups/#9MitRjbXkMcXAfmA.99
Combine the oats, sugar, water, milk, and salt in a large saucepan and bring to a boil.
Redice heat to medium and cook for 2-3 minutes, or to desired consistency. Set aside to cool slightly.
Spray two 12-cup muffin tins with cooking spray and set out toppings in bowls.
Divide the cooked oatmeal between the muffin cups, and top each with desired toppings.
Cover with plastic wrap and place in the freezer for several hours, or until frozen.
Once frozen, pop out of the muffin tins, loosening with a butter knife or small spatula, if necessary and wrap in sandwich bags or plastic wrap.
Remove desired number of cups (one to three per serving) from the freezer the night before or day you plan to serve them.
Warm in the microwave for 1-2 minutes (longer if still frozen), and stir in a little more milk, if desired.
Read more at http://cupcakesandkalechips.com/diy-freezer-oatmeal-cups/#9MitRjbXkMcXAfmA.99
¼ cup brown or demerara sugar, or to taste
3 cups water
3 cups milk of choice
pinch salt
Assorted chopped fruit, nuts, chocolate chips, or other toppings
Read more at http://cupcakesandkalechips.com/diy-freezer-oatmeal-cups/#9MitRjbXkMcXAfmA.99
Combine the oats, sugar, water, milk, and salt in a large saucepan and bring to a boil.
Redice heat to medium and cook for 2-3 minutes, or to desired consistency. Set aside to cool slightly.
Spray two 12-cup muffin tins with cooking spray and set out toppings in bowls.
Divide the cooked oatmeal between the muffin cups, and top each with desired toppings.
Cover with plastic wrap and place in the freezer for several hours, or until frozen.
Once frozen, pop out of the muffin tins, loosening with a butter knife or small spatula, if necessary and wrap in sandwich bags or plastic wrap.
Remove desired number of cups (one to three per serving) from the freezer the night before or day you plan to serve them.
Warm in the microwave for 1-2 minutes (longer if still frozen), and stir in a little more milk, if desired.
Read more at http://cupcakesandkalechips.com/diy-freezer-oatmeal-cups/#9MitRjbXkMcXAfmA.99
POMEGRANATE OATMEAL SNACK CUPS
- 2 eggs
- ⅓ cup 100% pomegranate juice
- teaspoon vanilla extract
- 1 banana, small
- ½ cup almond milk, unsweetened
- 2 tablespoons coconut oil, partially melted
Dry
- 2 cups quick cooking oatmeal
- 1 teaspoon baking powder
- ⅓ cups + ¼ cup pomegranate arils, separated
Instructions
- First, preheat oven to 350ºF and spray a muffin tin with nonstick cooking spray.
- Then, place banana in a medium size bowl and mash until smooth. Add the rest of the wet ingredients (minus the coconut oil, we will add that very last) and whisk until combined.
- Add the dry ingredients and mix until smooth. Finally add in coconut oil.
- Fill muffin tin about ⅓ to ½ way full. Sprinkle additional pomegranate arils (about ¼ cup) on top.
- Bake at 350º for about 20 minutes.
http://fitfoodiefinds.com/2014/12/pomegranate-oatmeal-snack-cups/
Overnight Oatmeal Tutorial + 2 Delicious Overnight Oats Recipes
http://www.organizeyourselfskinny.com/2014/11/20/overnight-oatmeal-tutorial-20-delicious-overnight-oats-recipes/
The overnight oats formula I prefer is 1/2 cup rolled oats + 1/2 cup liquid. If I am using fruit I use about 1/4 – 1/2 cup fruit. I adjust the liquid, as needed depending on the liquid I use and ingredients I add in. After all the ingredients are mixed together the oats should be covered in liquid. I have a picture below illustrating this.
1
The overnight oats formula I prefer is 1/2 cup rolled oats + 1/2 cup liquid. If I am using fruit I use about 1/4 – 1/2 cup fruit. I adjust the liquid, as needed depending on the liquid I use and ingredients I add in. After all the ingredients are mixed together the oats should be covered in liquid. I have a picture below illustrating this.
1
- ½ cup rolled oats
- ½ cup unsweetened coconut milk
- ½ cup frozen dark sweet cherries
- ½ teaspoon pure vanilla extract
- 2 teaspoons flax
- 2 teaspoons pure maple syrup
- ⅛ teaspoon cinnamon
Instructions
- Mix all ingredients into a glass pint size mason jar, close lid, and store in the refrigerator overnight. In the morning stir it up and add a little coconut if needed for consistency.
2
- 1 pint size or 8 ounce mason jar
- ½ cup unsweetened almond milk
- 2 tablespoons peanut butter powder
- 1 tablespoon unsweetened cocoa
- 2 teaspoons pure maple syrup
- ¼ teaspoon pure vanilla extract
- ½ cup rolled oats
- 1 teaspoon mini chocolate chips
- 1 teaspoon unsalted peanuts
Instructions
- In the mason jar mix together almond milk, peanut butter powder, and unsweetened cocoa. This takes about 30 seconds or a minute. Then whisk in maple syrup and vanilla.
- Stir in rolled oats until all ingredients are combined.
- Place lid securely on and store overnight in the refrigerator.
- In the morning, give it a stir, and add a little more almond milk to loosen it up and give it the consistency you want. Sprinkle chocolate chips and peanuts on top.
- Dig in and enjoy!
HEALTHY 5-INGREDIENT GRANOLA BARS
- 1 cup packed (200 g) dates, pitted (deglet nour or medjool)*
- 1/4 cup (84 g) honey (or sub maple syrup or agave for vegan option)
- 1/4 cup (64 g) creamy salted natural peanut butter or almond butter
- 1 cup (112 g) roasted unsalted almonds, loosely chopped
- 1 1/2 cups (135 g) rolled oats (gluten free for GF eaters)
- optional additions: chocolate chips, dried fruit, nuts, banana chips, vanilla, etc.
Instructions
- Process dates in a food processor until small bits remain (about 1 minute). It should form a "dough" like consistency. (Mine rolled into a ball.)
- Optional step: Toast your oats in a 350 degree F (176 C) oven for 15-ish minutes or until slightly golden brown. Otherwise, leave them raw - I just prefer the toasted flavor.
- Place oats, almonds and dates in a large mixing bowl - set aside.
- Warm honey and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout.
- Once thoroughly mixed, transfer to an 8x8-inch baking dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. (A loaf pan might work, but will yield thicker bars.)
- Press down firmly until uniformly flattened - I use something flat, like a drinking glass, to press down and really pack the bars, which helps them hold together better.
- Cover with parchment or plastic wrap, and let firm up in fridge or freezer for 15-20 minutes.
- Remove bars from pan and chop into 10 even bars (or 9 squares). Store in an airtight container for up to a few days. I kept mine in the freezer to keep them extra fresh, but it isn't necessary.
Notes
*Although not ideal, if your dates don't feel sticky and moist, you can soak them in water for 10 minutes then drain before processing. This will help them blend better and hold the bars together better. But ideally, you can find fresh, sticky moist dates.
Friday, March 11, 2016
Raspberry Yogurt Muffins
- 1 3/4 cups all-purpose flour
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 carton (6 ounces) raspberry yogurt
- 1/3 cup canola oil
- 1 egg
- 1 cup raspberries
Directions
- Preheat oven to 400 degrees F.
- Spray, grease or put paper liners in 12 (2 3/4 inch) muffin cups.
- In a medium mixing bowl, stir together dry ingredients.
- In a small bowl, beat together yogurt, oil and egg.
- Stir yogurt mixture and raspberries into dry mixture until almost blended.
- Add raspberries and stir until batter is just blended. Do not over mix.
- Spoon into prepared muffin cups.
- Bake until nicely browned, about 20 minutes.
http://www.thismamacooks.com/2016/01/easy-healthy-raspberry-yogurt-muffins.html
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