Raw Cacao Truffles

 

Raw Cacao Truffles

 

Ingrediants:

2 cups ground raw almonds

2/4 cup raw cacoa powder

6 dates, pitted

1/2 cup raisins

1 tbls coconut oil

pinch of sea salt or Himalayan salt

3 tbl-1/4 cup water-whatever consistently you want-I used almost 1/4 cup

 

Optional:

1 cup unsweetened shredded coconut- to roll the truffles in

 

Grind almonds in food processor, add cacoa, dates, raisins, coconut oil, and salt. Once everything is blended add water to the moisture you want, it will ball the batter, roll the balls in palm of your hand, the size of a silver dollar or a golf ball, then roll into coconut flakes. Place in fridge for two hours. SO yummy!!

Fennel, Beet, and Citrus Salad

Fennel, Beet, and Citrus Salad (inspired by Bon Appetit)

1 bunch beets, washed with greens trimmed
1 head fennel, trimmed and cut into 1/8″ slices, with green fennel fronds reserved for garnish
1/2 red onion, sliced into paper thin half moons

Goat cheese

Handful of Spinach
 2 blood oranges
1 navel orange
 1/8 cup extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

To prepare the beets, preheat the oven to 350 degrees. Wash the beets thoroughly and trim off the greens. Place the beets in a large casserole dish, or anything that will hold 1/8″ of water. Sprinkle the beets with salt, cover tightly with foil, and put into the oven. Roast until the beets are tender, and you can easily pierce them with  fork, around an hour, but start checking after 40 minutes. Add more water if too much has evaporated. Once the beets have cooked though, run them under cool water to remove the skin. Slice into 1/8″ rounds and set aside.

Meanwhile, cut one blood orange and piece apart, Juice the remaining oranges, set in a bowl-whisk together olive oil, juice, salt and pepper.

When ready to serve, layer the fennel, onions, oranges, and drizzle on several tablespoons of the dressing. Keep in mind that the beets will quickly turn everything pink, so dress them separately and intersperse just before serving for optimal presentation. Finish with a few turns of fresh pepper, green fennel tops, and a strip of blood orange zest. I added goat cheese and a handful of spinach!!

Raw Tabouli Salad w/ Hemp Seeds

Did you know that parsley is rich in Vitamins A and C, folic acid, and flavonoids that act as an antioxidant? Also Iron and Vit C! It is a blood purifier and kills bacteria in the body, it also cleanses the liver of toxins and rejuvenates it! Hemp seed is a digestible plant protein loaded with a ton of minerals, in fact..3 tablespoons of hemp seeds is 10g of PROTEIN!

Base Ingredients

1 huge bunch of curly parsley or flat is fine, or two small bunches

1/2 white onion, diced

1 organic tomato, diced

5-6 heaping tbl. hemp seeds

Dressing

Juice of 1 lemon

1 garlic clove, minced or chopped

1/4 cup of good olive oil (preferably cold pressed)

1/2 tsp of celtic or Himalayan sea salt

Directions

Chop the parsley small and place in a large bowl, with onions, tomato, and hemp seed. In a blender or processor combine lemon, garlic, olive oil, and salt. Blend until smooth- poor over mixture!

Put in fridge and snack on throughout the day for a burst of energy or eat it as a side salad.

Vegan Lasagna

 

Vegan Lasagna

 

Adapted from one of my Favorite Food Websites- www.veggiesdontbite.com

 

There are a lot of preparations but My family LOVED IT!!

Makes a 9×12 pan

• 1 box 12 brown rice lasagna noodles (can also sub whole grain)
• 1 can cannellini beans- drained and rinsed
• 2 cups chopped zucchini or zucchini squash mix- chopped
• 2 cups sliced mushrooms
• 2 cups chopped broccoli

**you can use any other veggies you like too

• 2 cups chopped baby spinach or baby kale/chard/spinach mix (or 2 cups SKS Pesto) (I made this is my processor, sooo yummy!)
• Your favorite oil for sautéing veggies (or veggie broth if not using oil)
• Himalayan pink salt, black pepper, 21 Seasoning Salute (TJ’s), (did not use TJ's because I coulnt find), oregano to taste
• 1-1½ jars of your favorite pasta sauce (or make Classic Red Red Sauce)
• Cashew Ricotta (so yummy!)
• Spiced Almond Meal (I used my almond flour and added spices)

Instructions: 
Preheat oven to 375. Bring a pot of water to a boil, once boiling put in lasagna noodles and only boil for 2 minutes since you will also be baking them. Remove and keep in bowl of cool water so they don’t stick.

Drain and rinse beans and place in a bowl, mix with salt and pepper to taste.
Sauté your veggies (except for spinach mix if using) in oil (or veggie broth). Add salt and other spices to taste. Once softened set aside in a bowl.

Next, if using, sauté spinach mix and add spices to taste.
To layer:
cover the bottom of a 9 x 12 baking pan with sauce
4 lasagna noodles
1 cup Cashew Ricotta
cannellini beans
spinach mix or 1 cup SKS pesto
4 more lasagna noodles
cover them with more sauce
1 cup Cashew Ricotta
veggie mixture
1 cup SKS pesto (if using)
final 4 lasagna noodles
cover with more sauce
final cup Cashew Ricotta
sprinkle with Spiced Almond Meal
Cover with foil and bake at 375 degrees for 20 minutes. Take off the foil and bake 10 more minutes. Let cool before cutting.

Strawberry Vanilla Tangerine Jam

 I normally make freezer jam, but I got this recipe from a friend and wanted to try it. We went strawberry picking and got about 10 cups of organic strawberries, so I doubled this recipe and froze the remaining. I have also never cooked with vanilla bean before, there is so much that you can do with it. You can even leave it in your sugar canister to make vanilla sugar, or make your own extract!! It is cheaper to order a pack on amazon then buy in store.

 

 

Strawberry Vanilla Tangerine Jam

(doubled recipe, you can half it)

10 cups fresh chopped strawberries

1/2 cup granulated sugar- I used raw cane sugar

Squeezed juice from 3 small Tangerines

squeeze of lemon juice from 1/2 of a small lemon

beans scraped from 2 vanilla bean

 

Wash and chop strawberries and add to a pot over medium-high heat on the stove.  Add the sugar and stir often until the mixture comes to a simmer. Add tangerine juice, Reduce heat to medium-low and simmer lightly until the mixture thickens, ours took just under an hour.

 

Remove from heat and stir in the seeds scraped from your vanilla bean along with a squeeze of lemon juice.  Leave jam chunky if that is your preference, or blend with a stick blender before adding to a jar to cool.  When the jam is cool, cover and store in the refrigerator for up to three weeks.  Jam may also be frozen for about 6 months.

 Makes about 2 cups of sweet, bright with flavor, jam.

 

 

 

 



Andes Mint Cookies

 Can I say "YUMMMM!!" If you like thin mint cookies you will fall in love with these!! I couldn't find the Andes Creme cooking mints in the grocery store, so I ordered online. So worth it!!

Andes Crème de Menthe Chunk CookiesServings: 4 Dozen
Preheat oven to 350

• 1/2 cup salted butter, softened
• 3/4 cup dark brown sugar
• 1/2 cup white granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons vanilla extract
• 2 eggs
• 1 package (10 oz) Andes® Creme de Menthe Baking Chips or Andes® After Dinner Mints, coarsely chopped
• 2 2/3 cups all-purpose flour

Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed.
Stir in baking chips or chopped candy and then flour.
Chill at least one hour in refrigerator.

Measure out approximately 1 ounce of dough.
Raise oven rack one level above middle and baking on non-stick cookie sheets.
Bake at 350-degrees for approximately 8-10 minutes.
Cool on pans for two minutes before removing.



Funky Monkey Banana Bread/Muffins



So the new fad for a while has been gluten/grain/sugar free foods, so I decided to try one because we have been trying to go that route a little in our household. This recipe is amazing!! My 2.5 yr old loved them!

 

  (Gluten/grain/sugar/dairy-free)

Ingredients:
2 cups almond flour or almond meal (I used almond meal)
1/4 cup flaxseed meal (grind it fresh for bonus points)
1 TBSP cinnamon
4 packets of Stevia or Truvia (I don't like my stuff really sweet, so more or less.)
1 tsp baking soda
1 tsp baking powder
1 cup (225g) of really ripe mashed up banana (2 med bananas)
4 egg whites
1 tsp vanilla extract
** Optional: dark chocolate chips, chopped walnuts or pecans, or whatever else makes your monkey the funkiest. I used dark choco chips.

Directions:
Preheat your oven to 375 degrees and grease two mini loaf pans (5.75 x 3.25 x 2.25) or a muffin tin.

In one bowl, mix together all wet ingredients.
In another bowl, mix together all dry ingredients.
Dump the wet stuff into the dry stuff and mix.

Spoon the batter into the two greased mini loaf pans or into a muffin tin that holds 12.

Throw it into the oven and bake for 20 - 25 minutes for muffins, or 25 - 27 minutes for mini loaves, or until a toothpick comes out clean. Remove. Cool. Slice. Top with nut butter, real butter, coconut butter, or whatever you want.

Macros are for the batter without chocolate chips, nuts, or any of the optional extras
Servings: 12
Per serving:
Protein: 6
Fat: 10
Carb: 8
Fiber: 3
Calories: 150ish

recipe taken from www.jencomaskeck.com

BBQ Chicken Sliders

BBQ Chicken Sliders

4 boneless chicken breasts

1 bottle of BBQ sauce of your choice

1 can of coke

1 clove of garlic

1/2 tsp of pepper or 1 tsp depending on the kick you want

1/2 tsp of kosher salt

1/4 tsp of red pepper flakes

coleslaw of your choice

slider rolls (I like the hawaiian rolls in the grocery deli isle)

Mix all ingrediants into crock pot, then add chicken breasts, cook on low for 6-8 hours. Pull apart chicken, toast rolls, top with coleslaw and bbq sauce if you'd like!!!



Kale Salad

1 bunch kale

1 t salt
1/4 medium-small red onion, thinly sliced or diced
1/3 chopped toasted almonds or nuts of choice
1/3 C raisins, currants or dried fruit of choice
avocado, chopped
1/4 C olive oil
2 T apple cider vinegar

Soak kale in water to loosen any dirt. Wash individual leaves as you de-stem them (pull leaf away from thickest parts of stem). Shake dry. Chiffonade leaves (stack, roll and slice into thin ribbons) and put in a large bowl. Sprinkle salt over kale and, using hands, massagekale for 3-4 minutes. After about a minute you’ll notice a big difference in the leaves – they’ll start to soften and turn a dark green almost as though you were steaming them. When done, drain off any liquid that collects on bottom of bowl (may or may not happen) and setkale aside.

Heat a small sauce pan, toss in whole nuts and toast until nuts start to brown slightly. Shake pan on occasion to brown nuts evenly and to keep from burning them – which is SO easy to do. I used almonds because that’s what I had on hand. However, walnuts, pecans or even sunflower seeds would be great in this salad too. Remove nuts from pan and give them a rough chop on your cutting board. Add nuts to bowl of kale.
Add diced onions, avocado and raisins to bowl (again, raisins, currants, or your fave dried fruit cut into raisin-sized pieces will all be fine – just use whatever you have on hand). Pour olive oil and apple cider vinegar evenly over bowl of goodies, then toss the whole thing with tongs until all ingredients are thoroughly mixed

Dried Fruit and Nut Bites

This a great snack in between meals, or even on the go! I am trying to get back into shape after 2nd baby, so I needed some good, healthy snacks! My 2 yr old loves them too, and he loved helping me make these!

-Recipe from Wholeliving.com

Ingrediants

*2 cups mixed dried fruit

*2 cups raw mixed nuts and seeds

*Coarse salt

*Dash of Cinnamon

*1/3 cup raw sesame seeds





1. In a food processor, pulse dried fruit; transfer to a bowl.
2. Pulse nuts and seeds until finely chopped and add to dried fruit with a dash of cinnamon and a pinch of salt.
3. Knead together and form 1-inch balls; roll each ball in sesame seeds. Makes 20.

                                       

Broccoli Cheddar Soup-Panera Style



It has been so rainy here, this was my first time making this soup and it was a big hit in my house! Especially with the soup bowls.

• 1 large onion, chopped
• 2 Tbl melted butter
• 1/2 c. butter, melted
• 1/2 c. all purpose flour
• 4 c. half and half (I use non fat)
• 4 c. chicken broth
• 1 lb. fresh broccoli
• 2 cups, julienned carrots (basically cut up into thin pieces)
• salt and pepper, to taste
• 1/2 t. nutmeg
• 16 oz. sharp cheddar cheese, grated

Saute onion in butter. Set aside. Whisk butter and flour over medium heat for 3-5 minutes. Stir constantly and slowly add half and half. Add chicken stock, still whisking.
Simmer 20 minutes.
Add broccoli, carrots and onion. Cook over low heat until veggies are tender – about 20-25 minutes. Add salt and pepper. The soup will have thickened by now.
Carefully transfer soup mixture to blender and puree. Return soup to pot (or slow cooker) over low heat. Add cheese. Stir until well blended. Add nutmeg right before serving.
Makes 8-10 servings.

adapted from www.myblessedlife.net

Cinnamon Rolls or White Dinner Rolls

My mom made these all the time when I was growing up, and I carried on the tradition in our family.

Cinnamon Rolls Or White Dinner Rolls

I'm going to go through this recipe step by step.

1- take 2 yeast cakes (packages) add 2 t sugar add 2/3 c. water mix well (put in a good size bowl because it's going to raise up good)

2- while yeast is raising, start to heat 2 c milk, in large bowl put 1c. crisco shortening, 6 heaping T sugar, 2 t salt. Add scalded milk and beat until shortening is melted.

3-add 2 eggs; mix

4- add raised yeast; mix

5-add 3 c. flour; mix well, now let the dough rest a little while, you will see little bubbles appear.

6- add 2 c. flour; mix well, now the dough is still sticky so just add 1 more cup a little at a time until the dough is soft and nice, sometimes I add a little bit of cooking oil on my hands to knead. cover and let raise, should raise twice the size. Pour out on floured surface.

Roll out for cinnamon rolls rectangle shape.

Cover with butter, brown sugar, cinnamon. Roll up the dough carefully. Ok now it is in a long

snake, get your pans ready, (spray oil, butter, whatever on pans)

take a piece on string and slide under 1" dough pull up twist and cut through (cool huh)

fill your pans, cover and let raise again

cook at 350' for 20 minutes, you want them to be a nice brown, cool and frost. YUM,YUM

Breakfast Frittata

This recipe is super easy and super yummy! You can use any protein, cheeses, or veggies that you want!

Breakfast Fritatta

6 eggs (I use 4 whole eggs, 3 egg whites)

handful sliced turkey (you can use ham)

handful of sliced mushrooms, you could also dice up some asparagus

handful of feta cheese, parmesan, or goat cheese, or all three!

1/4 cup of non fat milk, or whichever you choose

pinch of salt and pepper

Whisk eggs and milk in a bowl, add all your chopped veggies, protein, and cheeses. Pour into a standard pie pan sprayed with cooking spray. Bake at *375 for 25 min or until center is firm.



Spiced Pumpkin Cream Cheese

This is for you Mom!! I know how you LOVE Einstein Bagels Pumpkin cream cheese, but this is all natural, easy, cheaper, and YUMMY!!

1 8-ounce package of organic cream cheese, let it sit out and soften for awhile (I used 1/3 less fat)

1/2 cup pumpkin puree

1/4 cup light brown sugar

1/2 teaspoon cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon allspice or cloves (I used cloves)

Dash of organic nutmeg

1/2 teaspoon organic vanilla

In a medium mixing bowl, mix softened cream cheese, pumpkin and sugar until smooth. Add pumpkin pie spice and vanilla. Cover and refrigerate for at least an hour

Traditional Hummus

Having an Arab Husband, I had to learn a few things to keep him happy!!

*2 garlic cloves, mashed and then minced

*1 15-oz can of garbanzo beans (chickpeas), drained and rinsed                     

*2 Tbls of Tahini (sesame seed puree)

*1 squeezed lemon

*1/4 can water

*1/2 teaspoon of salt, pinch of pepper

*Pine nuts (toasted) and parsley (chopped) for garnish, or Paprika

1 In a food processor, combine the garlic, garbanzo beans, tahini, lemon juice, 1/4 can water. Process until smooth. Add salt, starting at a half a teaspoon, to taste.

2 Spoon into serving dish and sprinkle with toasted pine nuts, olive oil, and paprika.

Serve with crackers, raw dip vegetables such as carrots or celery, or with pita bread. You can cut the pita bread into thin triangles, brush with olive oil and toast for 10 minutes in a 400°F oven to make pita chips with which to serve the hummus.