Sweet Potato Quinoa Burgers

My friend Tiffiny sent me this recipe, which she found at The Joy of Eating clean.  I believe they are a MUST TRY.  Especially when summer comes and all of the BYOM invites go out.  

Ingredients:

• 1 can (15 ounces) no salt added black beans, drained and rinsed
• 3 cups cubed sweet potatoes, peeled (about 3 regular sized potatoes)
• 3/4 cup sweet corn, frozen or fresh (thawed if frozen, fresh grilled corn would be excellent in this dish)
• 1/2 medium red onion, finely chopped
• 3 cloves garlic, minced
• 1/2 cup cooked quinoa
• 1 tbsp Garlic Gold Oil or olive oil
• heaping 1/3 cup garbanzo bean flour (you can also use finely ground rolled oats or almond flour)
• 2 tbsp roasted sunflower seeds
• 1/4 tsp sea salt
• fresh black pepper to taste
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp chili powder
• 1/4 tsp cayenne (optional)
• 1 tbsp hot sauce (optional – Tabasco Garlic Pepper Sauce works great in these burgers)

Preparation:

1. Fill a large pot 3/4 full of water and bring to a boil on the stove.  Add the sweet potatoes and lower the heat to simmering.  Let the potatoes cook for about 20-30 minutes.  Drain the potatoes and set aside to cool.  (You can also use a steamer bag and cook the potatoes in the microwave.)
2. While your potatoes are cooling preheat the oven to 375 degrees and line a baking sheet with parchment paper or non stick foil.
3. Once your potatoes have cooled use a fork to mash them.  You want them mashed but not creamy.
4. In a large mixing bowl add half of the black beans and mash them with a fork.
   

   Add the rest of the beans and the remaining ingredients
5. Add the rest of the beans and the remaining ingredients.  Stir until just combined.
6. Form the mixture into 10 balls.  Each burger should be about 1/2″ thick.
   

   Place each patty on your prepared baking sheet
7. Place each patty on your prepared baking sheet and place in the oven for 30 minutes, flipping the burgers over once halfway through baking.
8. Remove from the oven and serve!

Nutritional Info:

Makes 10 burgers.

Serving size 1 burger.

Nutrients per serving:  Calories: 132.5, Cal. from Fat: 28.5, Total Fat: 3g, Sat. Fat: 0g, Carbs: 21.5g, Fiber: 4.5g, Sugars: 2.5g, Protein: 5g, Sodium: 30.1mg, Chol: 0mg

Notes:

These burgers save really well.  Make sure you let them cool completely before storing.  Place them in a sealed container in the fridge for up to 5 days.  You can also store them in freezer safe bags in the freezer for up to 6 months.  To reheat simply place on a baking sheet and cook at 350 degrees until warmed all the way through.

You can pan fry these burgers if you wish.  I think they taste like hash browns this way!  Heat a pan to medium heat and add a tbsp or so of oil.  Cook on each side for about 5 minutes each or until golden brown.

To grill the burgers, bake in the oven for 10 minutes on each side.  Remove the burger from the oven and place on a preheated grill (make sure to grease your grill properly).  Grill each side for about 3 minutes.

Carly's Baked Oatmeal

My sister shared this recipe with me.  She got it off of Cooking Light and I tweaked it a little bit to make it dairy free.  You could even make it gluten free if you used gluten free oats.

Ingredients:

2 cups uncooked quick oats

1/2 cup brown sugar

1/3 cup raisins

1 T chopped walnuts

1 tsp baking powder

1 1/2 cups of coconut or almond milk

1/2 cup applesauce or 1/2 cup pumpkin puree

2 T Earth Balance butter

1 T ground flax mixed with 3 T water (let sit for a minute)

1/4 cup of diary free mini chocolate chips (optional)

Cooking spray

Directions:

1. Preheat oven to 375°.
2. Combine the first 5 ingredients in a medium bowl. Combine the milk, applesauce, earth balance butter, and flax mixture. Add milk mixture to oat mixture; stir well. Pour oat mixture into an 8-inch square baking dish coated with cooking spray. Bake at 375° for 20 minutes. Serve warm.

Dairy Free Chocolate Ice Cream

This is from The Londoner, a blog that I will be reading for a while.  Because she wrote this post. 

Dairy Free Chocolate Ice Cream

Ingredients and Directions:

Chop up a bunch of bananas, pile them on a plate and put them in the freezer for 5 hours or overnight if possible.

When they are frozen, put them in the blender or food processor and blend until it is a smooth mush.

Add 2-3 heaped teaspoons of cocoa powder (or chocolate shakeology or tropical shakeology if you want a tropical fruity ice cream) and a swirl of pure maple syrup or make it peppermint flavored with a drop of doTERRA Peppermint oil....or orange...Oh, the possibilities are endless!

If you like it soft, just scoop it into a bowl and enjoy. 

Or stick it in tupperware and put it in the freezer for a couple of hours. 

I think I have found a new recipe for when I am watching The Biggest Loser.

Quinoa Stuffed Acorn Squash

Quinoa Stuffed Acorn Squash

3 acorn squash, halved and seeds removed

1 1/4 teaspoon kosher salt, divided

freshly ground black pepper to taste

1 cup uncooked quinoa

1 medium carrot, scraped, quartered lengthwise and sliced

1 small onion, 1/4-inch diced

1 small red bell pepper, 1/4-inch diced

2 cloves garlic, pressed or minced

1 small zucchini, quartered lengthwise and sliced

1 15-oz can petite-diced tomatoes, undrained

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon dried sage

1/2 teaspoon fennel seed

2-3 tsp Worcestershire sauce

1. Heat your oven to 425. Line a baking sheet with aluminum foil. Brush the acorn squash halves with olive oil and season with 1/2 teaspoon salt and black pepper to taste. Roast for 40-45 minutes, or until the squash flesh is tender and lightly browned on the top edges.

2. Put the quinoa in a fine mesh strainer and rinse with water. In a medium sauce pan, bring 1 1/4 cup water and 1/4 teaspoon salt to a boil. Add the rinsed quinoa, return to a boil, cover, reduce the heat to maintain a simmer, and cook for 12 minutes, or until the water is absorbed and the quinoa is tender. Let rest, covered, for 5 minutes before fluffing gently with a fork.

3. While the squash is roasting and the quinoa is cooking and resting: Heat a 12-inch, non-stick pan over medium heat.  Add the carrot, onion, bell pepper, and garlic, and cook, stirring often, for 5 minutes. Add the zucchini, tomatoes, oregano, and basil. Bring it all to a boil over medium-high heat, cover, reduce the heat to maintain a simmer, and cook for 8-10 minutes, or until the veggies are tender. Remove from the heat.

4. Add the cooked quinoa to the pan and stir until well combined. Adjust seasoning with salt and pepper, if necessary. Spoon 1 cup quinoa mixture into each roasted squash half (my squashes were a little small so I couldn't quite get a cup into each half; I just spooned the extra onto the plates). Return the stuffed squash to the oven for 5 minutes to heat through.

Makes 6 servings.

Original recipe includes sausage, but Tiffiny is a friend of mine and helped tweak it!  See her recipes at The Bake-off Flunkie.

Dave Totten's Famous Butternut Squash Curry Soup

My husband and his brother made this up tonight.  It was yummy!

1 lb butternut squash (Costco precut)

2 granny smith apples

2 small yellow onions

vegetable oil (for drizzling)

salt & pepper for taste

2 tsp minced garlic

2 tsp curry powder

coconut milk (approximately 2 cups)

1 can vegetable broth (14 oz)

Shredded sweetened coconut (optional)

Preheat oven to 425. Dice granny smith apples and the onions. Spread squash, diced onion, and apples on a sheet pan. Drizzle oil over the mixture, and add salt and pepper to taste. Mix with your hands to ensure good oil coverage on everything. Put into the oven and roast veggies for about 15 minutes (the house will start smelling really yummy). Take pan out and stir the veggies up. Put back into the oven for another 5-10 minutes (check to make sure they aren't burning).

Put veggies into a large food processor and blend (add a cup of coconut milk so it will blend). Add minced garlic and pulse until fully blended. Remove from food processor and put into a large pot over medium heat. Stir in remaining coconut milk, curry powder, shredded coconut and vegetable broth. Heat until it first starts to boil. Serve.

Tropapplenanaberry

How's that for a recipe title?  Too much?

Tropical Strawberry Shakeology - Vegan

Ingredients:

2-3 handfuls of organic green mix or spinache

1/2 scoop or packet of Tropical Strawberry Shakeology

Blend really well

Add 1/2 cup fresh pineapple

Add a medium sized banana

Add 3/4 cup blueberries

Blend really well some more

I think this is my favorite Tropical Strawberry Shakeology recipe so far!

Red Grape and Spinach Smoothie

A few years ago I was way into the Sonoma Diet with their 10 powerfoods.  Those still stick in my head and I try to eat grapes and spinach as often as possible!  Throw in some Strawberries and you have 3 powerfoods in one meal.  

Red Grape & Spinach Smoothie
- ¾ cup Coconut water
- ¾ cup Red Grapes (best if frozen)
- 1 banana
- 1 cup of spinach or any other leafy greens
- 1 small cucumber
- ½ cup of ice (optional)

Directions:
Wash all produce well
Chop cucumber and banana
Place in a blender or Vitamix
Blend
Pour over ice and Enjoy!

Tropicolate or Chopical Smoothie

Today I threw caution to the wind and mixed half Tropical Strawberry Shakeology and half Chocolate.  Let's just say it is like eating chocolate in Hawaii.  Could there be anything better?

1 1/2 cups filtered water

1 cup So Delicious Coconut Milk

1 cup frozen mixed fruit (pineapple, peaches, strawberries, grapes)

1/2 scoop Chocolate Shakeology

1/2 scoop Tropical Strawberry Shakeology

Blend well and grab two cups! 

The Pioneer Woman's Vegetarian Lettuce Wraps

Vegetarian Lettuce Wraps

Prep Time: 5 Minutes  |  Cook Time: 15 Minutes  |  Difficulty: Easy  |  Servings: 6

 

Ingredients

• 2 teaspoons Peanut Or Olive Oil
• 1 package Firm Tofu
• 2 ears Corn (or 1 1/2 Cups Frozen Corn Kernels)
• 1/4 teaspoon Chili Powder (more To Taste)
• 1/4 cup Soy Sauce
• Romaine Lettuce Hearts
• 2 whole Avocados, Sliced
• 1 teaspoon Balsamic Vinegar (optional)

Preparation Instructions

Heat oil in a nonstick skillet over medium-high heat. Throw in the tofu, then break it up into very small pieces. Cook tofu for several minutes, until much of the liquid cooks off and tofu starts to turn golden.
Cut kernels off the cobs of corn and throw it in with the tofu. Cook for a few minutes (corn can remain crunchy.)
Add chili powder and soy sauce, then cook until most of the liquid has been absorbed. Turn off heat and stir in balsamic if using.
Pile mixture into romaine hearts, then add sliced of avocado. Fold up and chow down!

Mexican Style Bean and Rice Casserole

Mexican Style Bean and Rice Casserole

Serves 6

 

1 large yellow onion, diced
1 red bell pepper, seeded and diced
3 cloves garlic, minced
2 teaspoons cumin
2 teaspoons ancho chile powder
2 medium zucchini, cut into 1Ž2-inch dice
2 cups cooked brown rice
One 15-ounce can black beans, rinsed and drained
One 10-ounce package frozen corn
One recipe No-Cheese Sauce (recipe follows)

1. Preheat the oven to 350 degrees.

2. Sauté the onion and pepper in a large saucepan over medium heat, 7 to 8 minutes, until the onions start to brown. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking. Add the garlic and cook 4 minutes. Add the cumin and chile powder, and cook another 30 seconds. Add the cooked rice and the remaining ingredients and mix well.

3. Spoon the mixture into a nonstick 9×13-inch pan. Bake 30 minutes.

No-Cheese Sauce

No-Cheese Sauce

This sauce is great with bean and rice casserole and can be used for recipes like mac and cheese or baked ziti. Best of all, it takes about 5 minutes to put together.

1 large yellow onion, coarsely chopped
1 large red bell pepper, coarsely chopped
3 tablespoons toasted cashews
1 tablespoon tahini
1 cup nutritional yeast
Sea salt to taste

1. Combine everything in a blender and puree until smooth and creamy.

Orange Black Bean Taquitos from Forks Over Knives

I love love love any sort of Mexican food so I am excited to try this out!  

Orange Black Bean Taquitos with Spiked Sour “Cream”

The orange zest and juice in this recipe brightens the dish and elevates the ordinary black bean to new heights. Serve this with cooked brown rice or quinoa and a salad.

Serves 4

1 large yellow onion, diced small
4 cloves garlic, minced
2 teaspoons cumin seeds, toasted and ground
2 chiles in adobo sauce, minced, or 2 teaspoons ancho chile powder
Zest and juice of 2 oranges
Two 15-ounce cans black beans, drained and rinsed, about 4 cups
Sea salt to taste
18 corn tortillas
1 batch Spiked Sour Cream (recipe follows)
1 jar salsa

1. Sauté the onions in a saucepan over medium heat for 8 to 10 minutes. Add water 1 to 2 tablespoons at a time to keep them from sticking. Add the garlic and cook another minute. Add the cumin, chiles in adobo sauce, orange zest and juice, and black beans.

2. Season with salt and puree the mixture in a food processor until smooth but still a little chunky.

3. Place the tortillas, a few at a time, in a non-stick skillet over medium-low heat. Heat until softened, 3 to 4 minutes. Wrap in foil and repeat with the remaining tortillas.

4. Spread 3 tablespoons of the black bean mixture over half of each tortilla, then roll up tortilla and set it aside. Repeat with the remaining tortillas, then place all of the taquitos into a large non-stick skillet and heat over medium-low heat for 3 to 4 minutes.

5. Serve with the Spiked Sour Cream (recipe follows) and salsa.

Spiked Sour Cream

Makes 1 1/2 cups

1 package extra firm silken tofu
1 tablespoon lemon juice
1 tablespoon red wine vinegar
1/2 teaspoon chile powder
Pinch cayenne pepper

1. Combine all ingredients in a blender and puree until smooth and creamy. Chill until ready to serve.

Shrekology

In order to add a boost to the green smoothie today, I decided to throw in half a scoop of Greenberry Shakeology.  The kids loved it!  It's very very green!

2 cups filtered water
2 large handfuls of spinach

2 bananas (it was for a few kids)

1 clementine

1/2 scoop Greenberry Shakeology

3-4 drops of Wild Orange doTERRA Essential Oil

1 cup frozen pineapple and peach mix

Blend blend blend! 

Chocolate Fondue

Today I had an epiphany.  What if I combined pineapple and peaches...with chocolate Shakeology?

So I tried it.  Ya know how fondue is so fabulous when you dip pineapple into chocolate?  Yeah, it's like that.  Only frothy and ice and like a shake.  In other words - BINGO.  Doing that again for sure!

1 1/2 cups filtered water

1 cup coconut milk (I used silk this time)

1 scoop Chocolate Shakeology

1 cup of frozen peaches and pineapple

Blend well and enjoy!

Vegan Coconut Strawberry Cupcakes

Ingredients

• 1 tbsp apple cider vinegar
• 1 1/2 cups of coconut milk
• 2 cups all-purpose flour
• 1 cup white sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup coconut oil, warmed until it’s liquid
• 1 1/4 vanilla extract
• 6 tbsp vegan butter, room temperature
• 3 cups powdered sugar, sifted
• 3 tbsp strawberry jam
• 6 fresh strawberries mashed
• 2 tsp vanilla extract

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 16 paper baking cups.
2. Measure the apple cider vinegar into a 2 cup measuring cup. Fill with milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes.
3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
4. In a separate bowl, whisk together the milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly.
5. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes.
6. Cool in the pan set over a wire rack.
7. When cool, arrange the cupcakes on a serving platter.
8. For the frosting:
9. Cream the butter until smooth
10. Add in the vanilla, jam, and mashed strawberries and mix well
11. Mix in sugar and continue to mix until mixed well

Quinoa Protein Bars

This bar is full of superfoods for runners to help fuel the body before a workout and refuel after.

Ingredients

• 2 cups of cooked quinoa
• 1/2 cup natural peanut butter
• 1 large banana, peeled
• 2 pitted dates
• 1 tbsp agave
• 1 scoop of Chocolate Shakeology
• 2 tbsp chia seeds
• 1/4 cup chocolate chips (I recommend Enjoy Life Dairy and Nut free mini chips)

Instructions

1. In a food processor, add peanut butter, banana, dates, and agave. Mix until smooth.
2. In a medium bowl add the cooked quinoa and peanut butter mixture together. Add chia seeds and chocolate chips and mix well.
3. Line a 8×8 baking dish with plastic wrap and pour mixture into dish.
4. Spread until evenly distributed
5. Freeze until firm, about 2 hours
6. Then remove from the dish and cut into squares
7. Wrap individually and put back in the freezer until ready to eat

Red Beans and Quinoa

Ingredients

• 1 bag of Red Beans
• 1 medium white onion, diced
• 2 garlic cloves
• 2 bay leaves
• 1 tbsp cajon seasoning
• salt and pepper to taste
• 2 cups of dry quinoa, cooked according to package (will make about 5 cups)

Instructions

1. Rinse the beans throughly
2. Place in a large pot add enough water to cover beans by 2 inches. You will not drain the extra water so it is better to start with less and add more as needed while cooking.
3. Bring to rolling boil and let them cook for 1 hour.
4. Then add the onion, garlic, and bay leaves.
5. Reduce to a simmer and cover.
6. If the beans seem too watery remove while cooking.
7. Cook about 2 hours, until beans are soft.
8. Serve the beans with quinoa.

Chocolate-Banana "Ice Cream"

 Freeze a banana, then combine with 2 Tbsp of Chocolate Shakeology (or Tropical if you want a tropical flavor!).  Blend until smooth and creamy.  Dairy free!

Tropical Strawberry Shakeology Bites

Tropical Strawberry No Bake Energy Bites

1/3 c. almond butter or peanut butter

 1/3 c. agave nectar
1 scoop Tropical Shakeology
3 T. flax, ground
1/4 c. raw shaved coconut (unsweetened)
1/2 c. oats

Mix all together, it's very stiff, you can add a bit of water if you need to but the texture stays chewy so you won't really need it.

Cynthia's Vegan Blender Waffles or Pancakes

Oil-free, sugar free, whole wheat vegan blender waffles or pancakes... (Wow, long name! ha!)

1 1/2 cups hard red or white wheat kernels
2 1/4 cups unsweetened almond milk
3 T ground flax seeds
1/2 cup + 1 T water (to make 9 T altogether)
1 tsp salt
3 stevia packets
1 rounded T baking powder
1 tsp baking soda
1/3 cup unsweetened applesauce
1/3 cup flour (white or wheat)

Put the wheat, and milk into a blender and blend on high speed for 3-4 minutes, or until kernels seem to be smooth. Then add the flax seed, water, salt, stevia, baking powder, baking soda, applesauce and flour to the blender. Blend for another 1-2 minutes until batter is incorporated. (Might have to stir the top part in with a spoon. Pour into greased waffle iron or griddle and cook. Makes about 15 waffles.

And you can even make this with a regular blender no vita-mix needed!

And for a sugar free syrup, put about a cup of frozen mixed berries into the microwave and microwave for about a minute and mash with a potato masher and add either some vanilla or a drop of lemon essential oil. Yummy!

By Cynthia Gough

Chocolate-Strawberry Truffle Pie

Chocolate-Strawberry Truffle Pie

(Makes 1 pie)

2.5 cups strawberries, or other berries (250g) (I used frozen)
1/4 cup plus 2 tablespoons cocoa powder or cacao
1.5 cups cashews (150g)
1/2 tablespoon pure vanilla extract
1/3 cup virgin coconut oil
3 stevia packets (or 1/4 cup agave) (Plus extra as desired)
1/8 tsp salt

In a bowl, cover the cashews with water and let sit at least 4 hours. Then drain. Combine all ingredients in a Vita-Mix or high-powered blender or food processor. If using stevia, add 4-5 tablespoons water. (Omit the water if using agave.) Blend until super-smooth. Taste and add more sweetener until desired taste is reached. (I added 2 tablespoons extra agave to half the pie… and I kept the entire bitter side all to myself. Muahahaha!) Pour into a prepared pie crust (see below for a crust recommendation), and freeze.

If you can’t have nuts, try this recipe: (Nut-Free) Raw Chocolate Pie.

For crust, I highly recommend: Hot Chocolate Crust.

From Chocolate Covered Katie!

Granola Pumpkin Bars

My mom brought these to our Health and Fitness Club to try out and we all loved them.  You can tweak them with different ingredients like craisins or mini chocolate chips.  Good stuff!  Bake them longer to make them a more crunchy granola.

Ingredients:

3 cups rolled oats

1 cup walnut pieces

1/4 cup pumpkin seeds

1 tsp pumpkin pie spices

pinch of salt

1/2 cup canned pumpkin

1/2 cup applesauce

1/2 cup maple syrup

Directions:

Preheat the oven to 350 degrees.  Grease an 11x7 baking pan.

In a medium bowl, mix oats, walnut pieces, pumpkin seeds, pumpkin pie spices, and the pinch of salt.

In another bowl, mix pumpkin, applesauce, and maple syrup.  Add them to the dry ingredients and mix until combined.

Spread mixture evenly into the baking pan.  Bake in oven for 30 minutes until golden brown.  Let cool for 5 minutes and cut into bars using a sharp knife.

Spicy Thai Noodles

Easy Black Bean Cakes

Easy Black Bean Cakes

This makes a great vegan recipe.  I'm thinking you could also bake them and that would be even healthier.  I will try it that way next time.  You could also easily substitute other veggies as well. 

can of black beans, drained really well
¼  yellow squash, minced
¼  zucchini, minced
½  onion, minced
2 tsp cumin
salt to taste
whole wheat bread crumbs, or alternative flour (soy, almond, garbanzo bean)
1 -2 tsp olive oil or cooking spray

Mash the black beans, squash, zucchini, onion, cumin and salt with a fork or potato masher.  Add bread crumbs to keep the mixture from being too sticky. Form into patties.  Heat oil in frying pan, add patties and cook on each side till browned….about 5 minutes per side.  For the topping I added Mango Salsa.  You can be creative with the topping.

You can also sub the squash and zucchini with red, green or yellow peppers.

Strawberry Ice Cream

Strawberry Ice Cream

1 banana, sliced and frozen
1 handful of strawberries, frozen
1-2 tablespoons coconut milk
1 teaspoon vanilla extract

Place the frozen bananas and strawberries into a food processor. Start blending then add in the vanilla and coconut milk. Just enough for it to blend together but not too much, we want it to be really thick! Once it is nice and smooth but still very thick scoop it out and enjoy! It needs to be eaten right away as it will not keep very well in the freezer. Makes 2-3 servings.

Low-Fat Banana Oatmeal Chip Muffin

Low-Fat Banana Oatmeal Chip Muffin  

Ingredients:

• 3 large ripe bananas (mashed)
• 1/2 cup brown sugar
• 1 chia egg (1 tbsp chia seed + 3 tbsp water)
• 1 tsp baking soda
• 1 tsp baking powder
• 1 cup whole wheat flour
• 1/2 cup rolled oats
• 1/3 cup applesauce (unsweetened)
• 1/2 teaspoon salt
• 1/2 cup carob/cacao chips

Directions

• Preheat your oven to 350 degrees.
• In a small bowl, make your chia egg by mixing 1 tbsp chia seeds with 3 tbsp warm water. Mix and set aside.
• Add all dry ingredients into a bowl and mix. In another bowl, mix all wet ingredients (including the chia egg). Mix the dry ingredients with the wet ingredients and mix until all ingredients are well-incorporated.
• In a well greased muffin pan (I used Pam cooking spray), spoon the mixture into each cup (the cups should be around 3/4 full).
• Bake for 20-25 minutes.

• Remove from oven and allow it to cool for 10 minutes.

Chocolate Chip Cookies

This is a recipe out of the Happy Herbivore cookbook.  It is egg free and very low in fat.  It also makes a small recipe - about 18 cookies.  I made it for five kids, two of which have egg allergies and one of which has a peanut allergy.  They declared them thumbs up.  They are very light and soft.

Ingredients:

1/3 cup unsweetened applesauce

1/2 cup light brown sugar

1 tsp vanilla extract

1/4 cup non dairy milk

1 cup whole wheat pastry flour

1 tsp baking powder

1/4 tsp fine salt

1 T. cornstarch

a few dashes of cinnamon

1/2 cup vegan chocolate chips

Directions:

1.  Preheat oven to 350 degrees.

2.  In a large bowl, combine applesauce, sugar, vanilla, and non-dairy milk.

3.  In a small bowl, whisk flour, baking powder, salt, cornstarch, and cinnamon.

4.  Transfer the dry mixture into the wet mixture in three batches.  Stir until almost combined.

5.  Fold in chocolate chips.

6.  Drop spoonfuls on cookie sheet and bake for 8-10 minutes for a soft and light cookie, or a few minutes more for a firmer cookie, being careful not to burn.  I used a non-stick cookie sheet.  If yours isn't smooth, I would recommend spraying it with non-stick spray.

Calories: 61, Fat: .07g, Cholesterol: 0g, Carbs: 12.5g, Sugars: 6.2g, Protein: 1g

Cynthia's Yummy Bean Dip

Cynthia is one of the amazing women who has joined my March Challenge Group!   

2 cans of black beans (one can I drained, and one can I didn't drain)
about 1 tsp minced garlic
about 2 T lime juice
1-2 tsp ground cumin
dash of cayenne pepper (to taste)

And if I had cilantro I would've thrown that in too, but I didn't have any, and it was still good!

Throw it all into the blender and blend! YUM!

No Bake Energy Bites

My bestie found this recipe on Pinterest and we love it.  I tweaked it a little bit, but love it all the same!

Ingredients:

1 cup rolled oats

1/2 cup Natural Peanut Butter, Almond Butter or Hempnut Butter

1/3 cup of Agave

1 cup of unsweetened coconut flakes

1/2 cup of ground flax

1/2 cup of non dairy mini chocolate chips

1 tsp vanilla

Mix together in a bowl and chill for a while in the fridge.  Roll into balls and you can refrigerate or freeze them.  Great for after school snacks!

Pizza Dough

This is a very simple and yummy Pizza Dough recipe that is kind of a mix of different recipes.  It's really my husband's, but I don't feel remotely guilty about stealing it.  We typically make two batches of the dough, which makes four pizzas.

Ingredients:

1 tsp or 1/2 packet active dry yeast

2 cups whole wheat flour

2 cups unbleached organic white flour

1 tsp kosher or sea salt

1-2 tsp tuscan style Italian Seasoning

1/3 cup extra virgin olive oil

Directions:

1.  Pour 1 1/2 cups of warm water into a bowl.  Sprinkle the yeast over the water.

2.  Combine the flour and the salt and seasonings into a mixing bowl.  I do this in our kitchenaid mixer.

3.  With an electric mixer or the kitchenaid hook, mix on low speed and drizzle the olive oil until just incorporated.

4.  Stir the yeast/water mixture very gently.

5.  Drizzle it into the flour/oil mixture until the dough forms a ball.  (You can also mix by hand until the dough comes together.)

6.  Drizzle a little olive oil into a clean bowl.  Toss the ball of dough into the bowl and turn over to coat in oil. 

7.  Cover the bowl with a moist kitchen towel and set in a warm place for 1 or 2 hours, or cover with plastic wrap and store in the fridge for up to two days.

8.  To prepare the pizza, preheat the oven to 500 degrees.  

9.  Divide the dough in half.  Lightly drizzle olive oil on a pizza pan or rimmed baking sheet.

10.  Using your hands, stretch the dough to the desired shape, pressing the dough into the pan with your fingers.  The thinner the better!  The surface of the dough should be lumpy from finger marks.  All the better to hold the toppings!  

11.  Lay the desired toppings over the dough and bake the pizza for 8 to 10 minutes, until the edges of the crust are golden brown.  

The other half of the dough may be wrapped tightly in plastic wrap and refrigerated fr up to 3 days before use, or frozen for up to 6 months.  Make a huge batch in advance and have it ready when you need it!