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.

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

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.

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.

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!

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.

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!

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!

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

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.

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