One Pan Mexican Quinoa

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 jalapenos, minced (first time I made this I did not use the jalapeno and it was still very good)
• 1 cup quinoa
• 1 cup vegetable broth
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (14.5 oz) can fire-roasted diced tomatoes (I used fresh cherry tomatoes the first time with much success)
• 1 cup corn kernels
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 1 avocado, halved, seeded, peeled and diced
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro leaves

Instructions

• Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
• Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
• Serve immediately.

Recipe & Image found at http://damndelicious.net/2014/04/09/one-pan-mexican-quinoa/

Clean Banana Bread

• ½ cup whole wheat pastry flour (or for gluten free coconut flour)
  
• ½ cup almond flour
• 1 cup very ripe banana mashed well with a fork (2-3 medium bananas)
• 1/3 cup  coconut oil melted (or 1/2 cup butter can be used)
• ¼ cup chocolate chips or cocoa nibs
• ½ teaspoon cinnamon
• ¾ teaspoon baking soda
• ¼ cup honey or agave or ¼ teaspoon no additive liquid stevia
• 4 eggs
• ½ teaspoon vanilla extract
• pinch of salt

Instructions

1. Preheat the oven to 350 degrees and grease a 8.5 x 4.5 loaf pan
2. In a medium sized mixer bowl combine all the ingredients together and mix on medium until batter looks smooth and combined.
3. Spoon all of the bater in your greased loaf pan and spread it out evenly with a scraper.
4. Sprinkle in chocolate chips (I found my chocolate all hit the bottom if I added it earlier)
5. Place in the oven for 40-45 minutes or until the center is pierced with a toothpick and the toothpick comes out clean. 
6. Pull out of the oven and let it cool slightly (only for a minute or so) then carefully run a knife along the edges to make sure nothing is sticking and cautiously invert it onto your hand or a wire rack and flip it so the bottom is laying flat on the wire rack and let it cool for 20-30 minutes. 

Picture and Recipe (modified) from http://slimpalate.com/banana-bread-paleo-grain-free-gluten-free/

Red Curry Lentils & Chickpeas

• 1 Can lentils (drained)
• 1 Can chickpeas (drained)
• 1/2 large onion, diced
• 2 tablespoons coconut oil
• 2 tablespoons red curry paste
• 1/2 tablespoon garam masala
• 1/2 - 1 teaspoon curry powder
• 1/2 teaspoon turmeric
• 1 teaspoon honey
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1 14 oz can tomato puree
• 1 can coconut milk
• cilantro 

1. Heat oil and saute diced onion until tender.  
2. Add ginger and garlic, cook for 30 secs.  
3. Add in honey and red curry.  Stir until combined. 
4. Add spices, tomato paste and coconut milk.  Stir until all combined.  
5. Add in lentils and chickpeas.  Simmer for 5-10 mins so that all the flavors can develop.
6. Serve over brown rice, quinoa or with naan bread.  Garnish with cilantro

Recipe modified from http://pinchofyum.com/red-curry-lentils

Thai Turkey Zucchini Meatballs

For Meatballs:
• 2 lbs ground turkey, extra lean
• 1 cup zucchini, shredded & liquid squeezed out
• 1 tbsp fish sauce
• 1/4 cup green onions, finely chopped
• 2 tbsp basil, finely chopped
• 2 tsp ginger, grated
• 2 garlic cloves, grated
• 1 tsp red curry paste
• 2 tbsp coconut milk, light (canned)
• 1/8 tsp hot pepper chill flakes
• Cooking spray 
For the Sauce:
• 1 + 1/2 cup coconut milk, light (canned)
• 3 tbsp tomato paste
• 1 tsp red curry paste
• 1 tsp fish sauce
• 1/8 tsp hot pepper chili flakes, or to taste
• 5-6 kaffir lime leaves (optional)

Directions

1. In a medium bowl, combine ingredients for meatballs, mix with your hands thoroughly. Make 28 meatballs by spooning heaping 1 tbsp of mixture and rolling between your hands. Lay on a cutting board or plate. Set aside.
2. In a small bowl, whisk together sauce ingredients and set aside.
3. Preheat large, 12" or larger, skillet on high, spray with cooking spray. Add meatballs and cook until brown, for about 2-3 minutes. No need to cook the meatballs through. Add the sauce, reduce heat to medium and simmer for 15 minutes, uncovered. Serve warm with brown rice or brown rice noodles. Add garnish like fresh cilantro and green onions.
Storage Instructions: Refrigerate covered for up to 3 days. Freeze in an airtight container for up to 3 months.
Photo and Recipe from http://ifoodreal.com/30-minute-clean-thai-turkey-zucchini-meatballs/

Mexican Sweet Potato Skins

YUM is all I can say! This are my favorite new lunch dish.  I made a batch up and then put them in a container to heat up for lunches in my week.  The heat up real quick and are a nice complete meal.  I modified the original recipe to be a little more "clean"

Ingredients

• 3 medium sweet potatoes
• 1 can corn, rinsed and patted dry
• 1 can black beans, rinsed and drained
• 1 tablespoon coconut oil (original recipe called for butter)
• ½ yellow onion, chopped
• 2-4 chipotle peppers in adobo sauce, minced or pureed (not the whole can!) or dry chipotle pepper to taste
• 1 ounce goat cheese (original recipe called for cream cheese)
• ¼ cup greek yogurt (original recipe called for sour cream)
• 1 teaspoon salt
• ½ cup cilantro, roughly chopped
• 6 tablespoons shredded cheese (I used mozza)

Instructions

1. Preheat oven to 350 degrees. Bake the sweet potatoes for 45-60 minutes.
2. While sweet potatoes are baking, place corn in a heavy cast-iron skillet over medium-high heat with no butter or oil. Sprinkle with salt and other Mexican seasoning (as much as you want). Do not stir! Let corn roast for several minutes before stirring. Let it roast for a few more minutes before stirring again. Continue this for about 10 minutes, until corn is browned and roasted on the outside. Set aside in a small bowl with the black beans.
3. Saute the onion in the oil over medium heat until soft and translucent. Set aside.
4. Remove sweet potatoes from the oven when fork-tender. Let cool for 5-10 minutes. Cut the sweet potatoes in half. Scrape the flesh of the sweet potatoes out, leaving the skins intact. Sometimes leaving a thin layer of potato inside of the skins helps them hold together better.
5. Mix the flesh of the sweet potatoes with the goat cheese, greek yogurt, chipotle, and salt.  When well-mixed, gently stir in the black beans, roasted corn, sauteed onions, and cilantro.
6. Scoop the filling into the skins and top each with 1 tablespoon shredded cheese. Broil for about 5 minutes or until cheese is melted.

Recipe modified from http://pinchofyum.com/healthy-mexican-sweet-potato-skins

Healthy Banana Oatmeal Peanut Butter Cookies

2 Bananas (Mashed)
2 Tbsp honey
1/2 tsp vanilla extract
1/4 tsp baking powder
cinnamon
1/4 cup almond butter or natural peanut butter

2 Cups rolled oats (I grind half or more into a flour but you don't have to)
1 handful of dark chocolate chips (you can change the cookie by adding raisins, craisins, coconut or your choice of nuts)

Mix first 6 ingredients together until combined.  Add in oat, combine and then add chocolate chips

Bake at 350 15-20 mins, cool and eat.

Chocolate Almond Bites

These beauties are my favorite sweet snack right now, I have a batch in the freezer and pull one out in the evenings or mid afternoon, when I need a little treat.  

Ingredients
1 cup of old fashioned oats
2 TBSP of unsweetened cocoa powder
2 TBSP of unsweetened shredded coconut (this for me is optional)
1/2 cup natural almond butter (I usually use natural peanut butter)
1/4 cup raw honey

Directions
1. Mix the oats, cocoa powder and coconut together in a bowl.
2. Add the almond/peanut butter and honey and mix until completely blended.
3. Pick off about a 1 inch piece and roll into little balls.

4. Chill for about 15 minutes and serve (I put them in a container in the freezer and just pull one out when I want one)

Recipe and image from http://www.luvabargain.com/healthy-recipe-chocolate-almond-butter-oatmeal-bites.html

Tropical Avacado Smoothie

Here is another smoothie recipe:

1 banana
1/2 pineapple
1/2 cup mango
2 cups spinach
1 cup water
1 cup ice
1/2 avacado

Blend together and enjoy!

Green PB Banana Chocolate Smoothie

My afternoon snack often includes a smoothie of some variation.  Here is a great one for when I have a chocolate craving.

1 frozen Banana
1 large handful of spinach
2 heaping spoons of cocoa powder
1 Tbsp natural peanut or almond butter
Agave or honey to taste
Water (enough to cover)

Thai Chicken Peanut Bowls

Ingredients:
1 cup quinoa, rinsed
1-3/4 cups chicken broth
2 teaspoons peanut oil, divided
2 large chicken breasts, thinly sliced
salt and pepper
2 cup coleslaw mix
1 cup frozen shelled edamame
2 green onions, chopped
1 egg
1/2 teaspoon sesame oil
1/2 cup salted peanuts, chopped and divided

For the Thai Peanut Sauce:
1/4 cup low-sodium soy sauce
1/4 cup rice vinegar
2 Tablespoons water
1 Tablespoon + 1 teaspoon sugar
1 Tablespoon + 1 teaspoon peanut butter
2 teaspoons chili garlic sauce (or garlic and siracha)

Directions:

1. Bring chicken broth to a boil in a saucepan then add rinsed quinoa. Place a lid on top then lower heat and cook until quinoa has absorbed chicken broth, about 15 minutes. Fluff with a fork then set aside. (Can be done ahead of time.)
2. Combine all sauce ingredients in a microwave-safe bowl then microwave for 20 seconds.Stir until smooth then set aside. Whisk together egg and sesame oil in a small bowl then set aside.
3. Heat 1 teaspoon peanut oil in a wok or large skillet over high heat. Season chicken with salt and pepper then add to wok and stir fry until no longer pink. Remove to a plate then set aside.
4. Heat remaining teaspoon peanut oil in wok then add coleslaw mix, frozen edamame, and green onions. Stir fry until tender, 2-3 minutes, then push to outsides of wok, creating a clear space in the center. Add egg whisked with sesame oil to center of wok then stir fry until soft scrambled.
5. Add cooked chicken, quinoa, sauce, and half the chopped peanuts to wok then toss to combine. Serve with remaining chopped peanuts.

Image and modified recipe from http://iowagirleats.com/2014/01/06/thai-peanut-chicken-quinoa-bowls/

Southwestern Chopped Salad With Cilantrol Lime Dressing

Ingredients
Large head of romaine
15 oz. can black beans, rinsed and drained
1 large orange bell pepper
1 pint cherry tomatoes
2 cups corn (I used frozen, thawed)
5 green onions
Optional: avocado

Dressing:
1 cup loosely packed cilantro, stems removed and roughly chopped
1/2 cup plain Greek yogurt (or sour cream)
2 Tbsp. fresh lime juice (about 1/2 lime), more to taste
1-2 garlic cloves
1/4 cup olive oil
1 1/2 tsp. white wine vinegar
1/8 tsp. salt
Optional: cumin, honey/agave

Directions
Make the dressing: puree all ingredients in a food processor/blender until smooth. Taste and adjust seasonings if necessary.
Finely chop romaine, bell pepper, tomatoes, and green onions.
Place all ingredients in a large bowl and stir to combine.
Toss with desired dressing.

Recipe and image from http://www.thegardengrazer.com/2013/04/southwestern-chopped-salad-with.html?_szp=343154

Chewy Coconut Lime Sugar Cookies

2 3/4 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt 1 cup butter, softened
1 ½ cups white sugar
1 egg ½ teaspoon vanilla extract
zest of one large lime, finely minced
3 tablespoons lime juice
½ cup unsweetened toasted coconut
½ cup sugar for rolling cookies

Instructions
Preheat oven to 350 degrees.
Line cookie sheets with parchment paper. If you haven't already toasted your coconut just put a layer of coconut on a cookie sheet and bake it at 350 degrees for 5-7 minutes. Watch out. It goes from white to burnt really quick if you aren't watching closely.
In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
Using a mixer, beat together the butter and sugar until smooth and very fluffy. Beat in egg, vanilla extract, lime juice and lime zest.
Gradually blend in the dry ingredients and toasted coconut.
Roll rounded teaspoonfuls of dough into balls, and roll in sugar.
Place on lined cookie sheets about 1 1/2 inches apart. I made mine too big and they ran together. These do spread quite a bit.
Bake 8 to 10 minutes in the preheated oven, or until lightly browned. Let stand on cookie sheet two minutes before removing to cool on wire racks

Recipe and photo from http://www.the-girl-who-ate-everything.com/2010/07/cookie-monster-hits-vegas-chewy-coconut.html#UWGz2iksc1FctoAB.99

Chicken Enchilada Casserole

This is a great make ahead meal.  Its not low in calories, but its a people pleaser for sure!

Ingredients:
6 small corn or 3 large flour tortillas
1 large onion diced
2 Tbsp. oil 30ml
4 oz.can green chilies 114ml
finely chopped
10 oz. can cream of mushroom soup 284ml
2 cups grated cheddar cheese 500ml
2 cups grated Mozzarella cheese 500ml
1 cup salsa 250ml
3-4 cups cooked chicken, cut into 1kg
large bited-sized pieces

Instructions:
Cut each tortilla into 6 pieces. Saute onion in oil. Add chilies, soup and half the grated cheeses. Cook slowly until cheese melts. Line a buttered 1 1/2 qt. casserole with half the tortilla pieces. Cover with 1/2 cup salsa. Layer with half the chicken, then half the cheese sauce. Repeat layers. Top with the remaining grated cheeses. Bake at 325f for 50 to 60 minutes. Let stand (or sit if you prefer!) For 10 minutes. Serves 6.

*from The Best of the Best Of Bridge Cookbook

Crockpot - Whole Roasted Chicken

This recipe has changed my life.  I LOVE rotisserie chicken.  I used to make them all the time in the rotisserie we were given as a wedding gift.  However, since I found this recipe, no need to put that big thing out of storage each time.

I buy whole chicken in a pack of three each time I shop.  I freeze them to have on hand for those days when I just don't know what to cook.  I use them for greek gyros (with pit, hummus and tzatziki) or soup or just as my lunch food for the week on salad or in a sandwich.

I pull all the skin off my chicken, remove the extra parts inside, rince and pat dry to prepare for the rub.   Combine the following to create a rub for the chicken

• 3 tsp salt
• 2 tsp paprika
• 1 tsp cayenne pepper
• 1 tsp onion powder
• 1 tsp thyme
• 1/2 tsp garlic powder
• 1/2 tsp black pepper

 When finished, placed the chicken into the crockpot, breast down and cook on low for 8 hours (maybe less).  (High for 4-5).

*recipe found at http://sloppyjos.wordpress.com/2011/11/18/crock-pot-chicken/

Cilantro Lime Tacos

cooking spray for sauteeing
2-3 large boneless, skinless chicken breasts, cut in bite sized pieces
salt and pepper to taste
1 teaspoon garlic powder
1/2 cup cilantro lime pesto (recipe follows)
flour or corn tortillas
preferred taco garnishes (salsa, sour cream, cheese, etc)


Season chicken with salt, pepper and garlic powder. In a skillet sprayed with cooking spray, saute chicken over medium high heat and cooked through. Toss cooked, seasoned chicken with the pesto. Fill tortillas with chicken and top with preferred garnishes.

Read more at http://joelens.blogspot.com/2010/05/cilantro-lime-chicken-tacos.html#cd3KHgTl074126w1.99

Ingredients:
cooking spray for sauteing
2-3 large boneless, skinless chicken breasts, cut in bite sized pieces
salt and pepper to taste
1 teaspoon garlic powder
1/2 cup cilantro pesto
2 tbsp lime juice
flour or corn tortillas
preferred taco garnishes (salsa, sour cream, cheese, etc)

Season chicken with salt, pepper and garlic powder. In a skillet sprayed with cooking spray, saute chicken over medium high heat and cooked through. Toss cooked, seasoned chicken with the pesto. Fill tortillas with chicken and top with preferred garnishes.

Adapted from http://joelens.blogspot.com/2010/05/cilantro-lime-chicken-tacos.html#cd3KHgTl074126w1.99

Creamy Mexican Corn Dip

I made this at Christmas this year and loved it.  I have since made it at a number of gatherings and have been asked for the recipe every time without fail.

INGREDIENTS:

2 cans white and yellow corn ( or one can white and one can yellow) - drained
1 can rotel - drained
1 8 oz cream cheese - dice and soften
1/2 teaspoon chili powder
1/2 teaspoon garlic powder 

1/2 teaspoon salt

1/4 teaspoon black pepper
Cilantro - chopped - add to taste

DIRECTIONS:
Drain corn into colander and rinse off canning liquid.  Then add Rotel to drain in colander but don't rinse.  Cut up cream cheese into chunks and add all into bowl including spices and chopped cilantro.  Microwave for 2 minutes to heat cream cheese.  Mix well and pour into sprayed 9 x9 baking dish.  Bake at 350 for about 30 minutes.  Can also be added into small crock pot instead.  Cook on high until cream cheese melts, reduce to low and mix well.

 

*receipe found at dishinanddishes.com

Pumpkin Pie with Sweetended Condended Milk

I had pumpkin pie a couple of years ago that I just loved, when I asked for the recipe, I found out the secret ingredient was condensed milk...*insert heavenly moment here*...isn't everything better with that golden ingredient?

1 can (15-oz) pumpkin
1 can (14-oz) sweetened condensed milk
2 large eggs
1 tbsp pumpkin pie spice
1 9-inch deep dish pie crust

Preheat oven to 425 degrees.

Place pie pan on a cookie sheet and line with the crust.

In a large mixing bowl combine the pumpkin, milk, eggs, and spice; mix together until smooth.  Pour the filling into the crust.

Bake at 425 degrees for 15 minutes.  Reduce the temperature to 350 degrees and bake another 40 minutes or until a knife inserted about an inch from the crust comes out clean. 

Remove from oven and set on a wire rack to cool completely.

Crumble Topping

I love fruit crumble but a good crumble is only as good as its topping...Here is one I like to use.

• 3/4 cup all-purpose flour
• 1/2 cup sugar
• 1/4 cup light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1/2 cup rolled oats
• 1/3 cup mixed nuts or seeds (I used almonds flour)
• 1 stick unsalted butter, diced and chilled

Peanut Butter Chocolate Bars

Ingredients

• 1 (18.25) package plain yellow cake mix
• 1/2 cup butter, melted
• 1 cup creamy peanut butter
• 2 eggs
• 1 (12 oz) package semi-sweet chocolate chips
• 1 (14 ounce) can sweetened condensed milk
• 2 Tablespoons butter
• 2 teaspoons vanilla
• 1 cup coconut (optional...my sister did not like the texture of it in there)

Instructions

1. Preheat oven to 325 degrees.
2. Combine cake mix, melted butter, peanut butter, and eggs in a large bowl using a mixer or spoon. Press this into a 9X13 pan reserving 1 1/2 cup of the mixture to crumble on top.
3. In a small pot, melt chocolate chips, sweetened condensed milk, and butter. Remove from heat and stir in the vanilla and coconut.
4. Spread chocolate mixture over the mixture pressed in the pan and then crumble the 1 1/2 cups of reserved cake mixture on top evenly.
5. Bake for 20-25 minutes. Cool completely before cutting into bars.

Read more at http://www.the-girl-who-ate-everything.com/2009/03/peanut-butter-chocolate-bars.html#Prs2WiTPHpOxMFJu

Ingredients

• 1 (18.25) package plain yellow cake mix
• 1/2 cup butter, melted
• 1 cup creamy peanut butter
• 2 eggs
• 1 (12 oz) package semi-sweet chocolate chips
• 1 (14 ounce) can sweetened condensed milk
• 2 Tablespoons butter
• 2 teaspoons vanilla
• 1 cup coconut (optional...my sister did not like the texture of it in there)

Instructions

1. Preheat oven to 325 degrees.
2. Combine cake mix, melted butter, peanut butter, and eggs in a large bowl using a mixer or spoon. Press this into a 9X13 pan reserving 1 1/2 cup of the mixture to crumble on top.
3. In a small pot, melt chocolate chips, sweetened condensed milk, and butter. Remove from heat and stir in the vanilla and coconut.
4. Spread chocolate mixture over the mixture pressed in the pan and then crumble the 1 1/2 cups of reserved cake mixture on top evenly.
5. Bake for 20-25 minutes. Cool completely before cutting into bars.

Curried Zucchin Soup

Ingredients:

4 small zucchini, cut into chunks

1 medium shallot, minced

1 tsp curry powder

1 tsp ground fresh ginger

1/4 tsp dry mustard

2 cups chicken broth

2 Tbs raw rice

salt and pepper

1/4 to 1/2 cup heavy cream 

Instructions: 

Add the zucchini chunks, shallots, curry, ginger,
and mustard into a saucepan. Pour the

chicken broth over it, add the raw rice,
and bring to a boil.  Cover the pan and simmer

for 45 minutes. Puree the mixture using a
hand held blender, or pass it through a food

mill. Season with salt and pepper.  Add 1/4
cup of heavy cream, taste it and add more if

you like it richer.

*recipe found at http://bewitchingkitchen.com
(adapted from The Essential New York Times Cookbook

Cheesy Zucchini Bake

After a great harvest of zucchini this year, I was looking for great new ways to serve it to my family.  I found this recipe and it was a hit with the hubby and kids.

Ingredients:
  3medium-sized zucchini, cut in slices or half-moon slices
2-4 T chopped fresh basil (I suppose you can use dry...but truly the fresh makes it taste heavenly)
2 T thinly sliced green onion
1/2 tsp. dried thyme
3/4 tsp. garlic powder
1/2 cup + 1/2 cup low-fat white cheeses (I used mozza Cheese and Parmesan - NOT the dried canned kind either!) divided - reserve 1/4 cup of mixture for topping later.
salt and fresh ground black pepper to taste

Instructions:

Preheat oven to 350F/180C.  Spray an 8" x 8" baking dish with olive oil or non-stick spray.  Wash the zucchini and cut in slices or half-moon slices.  Wash basil, spin dry or dry with paper towels and finely chop.  Slice green onions.

Combine the sliced squash, chopped basil, sliced green onions, dried thyme, garlic powder, and both kinds of cheese and stir together until the veggies are coated with cheese and the herbs are well-distributed.  Season with salt and fresh ground black pepper.  Put the mixture in the baking dish and bake uncovered for about 25-30 minutes.

When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of grated cheese.  Put the dish back in the oven and bake 10-15 minutes longer, or until the cheese is melted and nicely browned and zucchini is fully cooked.  Serve hot.

Original Recipe found on Kalyn's Kitchen

Brown Sugar Frosting

My friend SL posted this on her blog.  Its a favorite last minute go to icing for me.  I used it twice this summer alone when we had last minute company.  I topped a boxed cake mix (with a couple of added ingredients) with this amazing yumminess....

1/2 Cup Butter
1 Cup Brown Sugar
4 Tbsp Milk
2 Cups Icing Sugar
2 tsp. Vanilla

• Put butter & brown sugar in a bowl.  Cook for 2 minutes 
• Add milk and stir
• Microwave again for 2-3 minutes.  It should be boiling now. 
• Add the icing sugar and vanilla and whisk until everything has been incorporated and you no longer see the sugar.
• Resist the urge to stick your finger in the bowl for a taste...if you do, I will be sorry, IT'S HOT!
• Cool for a bit and then pour over cake.  Let it set for a bit.

Flourless Zucchini Brownies

I have to say. just like Healthy Deep Dish Cookie, I made with chickpeas, I was skeptical about these as well.  But honestly, they were delishish AND they met the approval of men, women and children at a summer gathering.  I DID add mint chocolate icing to them ;-)...that might have helped...

These are flourless...can you believe it???

• 1 cup of almond butter.
• 1 1/2 cup of grated or chopped zucchini. I used a shredder and then chopped it up into really small pieces.
• 1/3 cup honey
• 1 egg
• 1 tsp of vanilla
• 1 tsp of baking soda
• 1 tsp of cinnamon
• 1/2 tsp of nutmeg
• 1 cup of dark chocolate chips.

Directions:

1. Preheat oven to 350 degrees.
2. Combine all the ingredients into a large bowl and mix everything together.
3. Pour into a greased 9x9 baking pan.
4. Bake for 35-45 minutes, or until a toothpick comes out clean.

You can add icing to top or you can serve as is


original recipe found on Delighted Momma

Chipotle Cauliflower Bake

1 head Cauliflower
3/4 cup miracle whip
3/4up sour cream
3/4 tsp chipotle pepper
1/2 tsp paprika
1/2 cup mozza cheese, grated

Directions

• Preheat over at 375
• wash cauliflower and cut into small pieces.
• Steam cauliflower (in pot of microwave)
• mix together all ingredient except for mozza cheese
• pour over steamed cauliflower and mix until coated
• Bake uncovered for 30 mins
• 5 mins before its complete, sprinkle grated mozza cheese over the top.

Raspberry Breakfast Bars

 

 

Crust and Top Layer

1 cup all purpose flour (you can also do 1.5 cups all purpose flour)

1/2 cup whole wheat flour 

1 cup firmly packed brown sugar

1 1/4 cups rolled oats

3/4 tsp. salt

3/4 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. cinnamon

3/4 unsalted butter, cut into 1-inch pieces

Filling

1/4 cup firmly packed brown sugar

1 lb. frozen or fresh raspberries

1 tsp. lemon zest

1/2 tsp. cinnamon 

1/4 cup lemon juice

2 tbsp. butter melted and cooled

Preheat oven to 350F

Line a 9x9 or 9x13 inch pan. In a bowl, mix together all the dry ingredients for the crust and mix together.

 

Add in the cubed butter, and get your hands in there and smoosh up the butter until you get pea-size pieces of butter mixed in with the flour, etc. Reserve 1-1.5 cups of the mixture for the topping, depending on how much you like. Now, take the rest of the mixture and dump it into the pan, and push it down into a crust. You can use the back of a spoon to make sure it's flat. 

Then in a separate bowl, mix together the filling ingredients. Mix well, and then toss that on top of the crust, and carefully, so as to not damage the crust, spread it evenly. 

Then top it off with the rest of the topping. Use the back of a spoon to flatten the whole bar situation.

Pop it in the oven for around 45 minutes. Every 15 minutes, rotate the pan. You'll know it's done when the sides are bubbling a bit. You can top it off with a sprinkle of brown sugar. Wait till it's cool, and cut them up into pretty bars!

 

Original Recipe & Picture found here