APPLE PIE cookie dough bites!

Its never the wrong time of year for Apple Pie right?

 Who cares if its not late july picnics or beautiful fall weather, I'm going to enjoy Apple Pie ANYTIME!!

(for more apple pie fun try Easy Apple Pie or Apple Pie Oatmeal)

I have to say,  my kids L.O.V.E.D this! 

I mean - couldn't stop asking for them. 

Which made me happy. All I have to do is make a huge batch, freeze, and remove for after school snacks. SOooo easy! 

I can even throw them into a lunch for a healthy sweet treat!

Go ahead and try these!!! Let me know what you think!

1 C Regular Oats (gluten free if possible) 

1/3 C Boiling Water

1 tsp Coconut Oil

1/2 tsp Sea Salt

1/4 tsp allspice

1 Tbsp Cinnamon

pinch of Nutmeg

1 tsp Vanilla

1/4 C Walnuts

1/4 C Pecans

1/2 LARGE Apple (honey crisp, pink lady, fuji) (or one small one)

1 Packet of Nunaturals Stevia (or 1/2 tsp) - to taste (or 1-2 Tbsp honey, for not sugar free)

Directions:

1) Put Oats in Blender or food processor and make Oat Flour

2) Mix in salt, allspice, nutmeg, and cinnamon with oat flour

3) Mix Oil into boiling water, and stir into oat mixture until it clumps together. Let sit a few minutes.

4) In food processor pulse nuts until chopped VERY small (almost a butter consistency, but not quite). Add in Apple with skin and pulse until apple is chopped. Add in Vanilla and Stevia.

5) Mix Oat mixture and apple mixture together. Either by hand or very lightly with food processor. You don't want to over process!

6) Roll into balls with hands (you may want to refrigerate a bit before doing this, but I never do). Roll into Oats.

7) Store in Fridge or Freezer for long term. I love microwaving for a few seconds to make them warm!

 It seriously tastes like Apple Pie Cookie Dough!!

(If you are a fan of Candied Ginger, this would probably taste great in these! 

I'm not a huge fan, but the flavors would be awesome! 

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3 minute Peanut Butter Rice Crispy Treats!

Honestly - is there anything better than Chocolate and Peanut Butter! 

I mean, the two complete my life!

I about die when I eye those gooey chocolate rice bars on pinterest. Amazing!

 I'm sure, but I would definitely not be able to eat just one!

So to the kitchen I went! The PERFECT little treat for kids

 (or afternoons when I need a mommy "pick-me-up") 

I like to store them in my freezer, so I have to wait for them to thaw and it controls portion size!

But with these little babies, you won't feel as guilty if indulging wins!

 Wrapped in packages and Tied with bows - anything looks cuter!

1/3 c honey

1/4 c crunchy peanut butter (all natural!)

1/4 c raw cacao powder or cocoa powder

1/2 tsp salt if pb is unsalted, or you like salt!

1/2 tsp vanilla

3/4 c puffed brown rice cereal

1/2 c regular oats

Mini Chocolate Chips or Unsweetened Carob chips (for a lower sugar option)

(ps. I like lots of salt! Salt and sweet are for me! 

So lessen the salt if you want, but if you like salt - go with kosher salt! Its the best!)

Warm the Honey and Peanut Butter a little in microwave safe dish. 

Stir and add the rest of ingredients.

  Stir quickly and let cool a tiny bit before adding chips.

Roll into balls with hands and place in fridge until hardened

ENJOY!

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Banana Cream Pie Quinoa Porridge

Still don't know what it is with me and breakfast. When I have a weekend morning, where I can relax and not feel rushed, I love to use my morning energy to create something yummy. 

Seems to start the day right. Don't you think?

This will not disappoint! Complete with Chia Seeds and Quinoa creating a protein packed superfood ensemble! 1 Cup of cooked Quinoa has only 222 calories, 8.14 grams of protein, and 3.4 grams of fat!

In this breakfast jumpstart porridge you have 12 grams of protein and 12 grams of fiber!  If you are an athlete wanting more protein - feel free to add some plant based protein powder!

 

Be creative with your toppings! Chopped pecans or walnuts, shredded coconut (toasted would be good!), cinnamon, and sliced bananas!

Ingredients:

1 Cup Cooked Quinoa

1 mashed ripe banana

1/2 tsp Cinnamon

1/2 c Almond milk

1 Tbl Chia Seeds

Few Vanilla Stevia Drops

Pecans and unsweetened coconut for topping

Cook quinoa according to directions. Blend with remaining ingredients. 

Let sit a few minutes to thicken. 

Enjoy!

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Amazing Black Bean Spinach Enchiladas

I was super excited when I saw this recipe on pinterest!

I altered the recipe a little bit, to give it more depth.

It was worth it!

We loved them! 

Perfect Sunday meal!

Picture borrowed from the garden grazer

Ingredients

{For the sauce}

1 clove garlic

3 cups organic low sodium vegetable broth

1/4 cup tomato paste

1/4 cup all purpose flour

2 Tbsp. olive oil

2 tsp. cumin

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. chili powder

Salt/pepper

{For the enchiladas}

1small onion, diced

1 cup chopped mushrooms

15 oz. can black beans, rinsed and drained

1 1/2 cups corn (I used frozen, thawed)

6 oz. fresh baby spinach (baby kale would be great too!)

6 green onions, thinly sliced

1 large sweet potato, cooked and diced

1/3 cup cilantro, chopped

2 tsp. cumin

1-2 cups shredded 3 cheese blend (or pepper jack, etc.) ( I used lite cheese from TJ)

8 whole wheat tortillas

Directions

Make the sauce: in a saucepan, heat olive oil over medium heat. Add tomato paste, flour, 2 tsp. cumin, garlic powder, onion powder, and chili powder. Cook 1 minute, whisking. Whisk in broth, bring to a boil. Reduce to simmer, and cook until slightly thickened about 8 minutes. Salt/pepper to taste, and set aside.

In a skillet, saute mushrooms in 1-2 tsp oil, until softened. Remove separate bowl.

Quick saute the spinach in olive oil over medium heat for 1-2 minutes until slightly wilted. Add to mushrooms.

In a large bowl, combine beans, 1-2 cups cheese, spinach, corn, green onions, 2 tsp. cumin, and cilantro.

Preheat oven to 375.

Lightly spray a 9x13 inch baking dish, and pour a small amount of the sauce to coat the bottom.

Generously fill tortillas with mixture, roll up tightly with ends tucked in, and place seam side down in dish.

Pour remaining sauce over the enchiladas, coating evenly. Sprinkle 1 cup (or less) cheese on top.

Bake about 20 minutes, and garnish with cilantro, avocado, salsa, greek yogurt (pseudo sour cream), and/or green onions.

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Kid Meal - Easy Oven Baked Fish Sticks!

Easy, Easy and KID FRIENDLY!

My kids seriously devour these when I make them. I've always wanted to try freezing them and warming them up quickly for dinner, but we NEVER have leftovers!!

Ingredients:

1 C Cornmeal

1 C White Whole Wheat Flour (or gluten free blend)

1/2 C Grated Fresh Parmesan Cheese (or more if you like)

1/4 tsp Cayenne Pepper

3/4 tsp Garlic Powder

1/2 tsp Salt

3 Eggs

About 1 1/2 pounds of preferred white fish (tilapia, halibut, etc)

Directions:

1) Oven to 450

2) In One bowl combine all dry ingredients

3) In another shallow bowl whisk eggs.

4) Slice fish into chunks or 1 inch strips

5) Place each strip into flour mixture, then dip in eggs, then coat fully in flour mixture again. You may have to rinse your hands in-between to keep them from getting slathered, I just use a fork and spoon to dredge the fish with coating.

6) Place on greased cookie sheet in an even layer. Bake for about 10 minutes, until crispy. You may have to spritz with olive oil half way through if they look too dry. 

Serve with Homemade Ketchup!! 

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Using the Leftovers - Easy Huevos Rancheros

Inspired by my sis and her husband who are awesome at throwing a meal together! 

Its good for me to do this more often, I have a tendency to either rely or change a basic recipe, 

but sometimes that isn't possible.

So I threw this together with what was in my fridge. 

Simple. Easy. And Yummy!

Whole Wheat Tortilla or sprouted wheat tortilla! (we are also into those flatout wraps!)

Baby red potatoes, diced

Can of Black Beans, rinsed

Egg

Low Moisture part skim mozzarella cheese

Any toppings you like. (see below)

1) Toast a tortilla on a skillet, turn and Sprinkle cheese and beans on the toasted side. Let sit until cheese is mostly melted.

2) In another skillet, add some broth, water, or oil (your choice). Place the diced potatoes in and saute. Sprinkle with salt and pepper and garlic powder.  (I also added a little water and covered the skillet to slightly steam them and cook them faster (without having to add more oil). Cook until slightly browned.

3) Remove the toasted tortilla, cover with browned potatoes and any other toppings you like.

I used diced scallions, olives, and tomatoes. If I had cilantro and Avocado that would have been on there too!!

Fry an egg, and place on top of it all. Top with your favorite Salsa!

 ENJOY!! 

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The Best and EASIEST French Toast!

This recipe is SO simple, but it tastes like you spent all morning!

I am in need of this considering unpacking is SO not fun and completely chaotic! 

Something simple is all what I am about right now!

5-7 Slices of Whole Grain Bread (No unbleached in ingredient list! Please!)

4 eggs

1/4 Almond or Coconut Milk

1/2 tsp Almond Extract!

Combine eggs, milk, and extract. Dip Bread thoroughly and cook on both sides.

Topping:

Sliced Fresh Strawberries

Protein Cream (recipe below)

Small drizzle of Pure Maple Syrup

Protein Cream:

1/2 C Fat Free Greek Yogurt

1 Tbl Sucunat

1/2 tsp Stevia

1/2 tsp Vanilla Extract

Mix well and let sit a few minutes, the sucunat will soften. 

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Easy, Easy Meatless Fajita's

Hey All - I've been in the middle of a cross country move! So sorry for the slowing of posts. 

I've been excited to share this simple, tasty one. 

One of my hubby's Fav's!

Meatless (but no one will know!) Fajitas

(if meatless isn't for you, by all means add some sautee'd chicken!)

Marinade:

Juice from one orange (save about 1/4 cup for sauteing) 

1/2 tsp Powdered Chipotle

1 1/2 tsp Cumin

1 tsp Garlic powder

1 1/2 tsp Taco Seasoning

S & P if you want

Mix together in a bowl, throw in 1 lb of any type of sliced mushrooms to marinate while you cook.

 In a large saute pan, add some more fresh squeezed orange juice, sliced onions, and a green, red, and yellow pepper. Cover over med-high heat and cook until crisp tender. Add mushrooms and marinade and cook about another 5 minutes.

whisk in 2 tsp cornstarch, ultragel, or flour at the end if it seems runny.

Serve over warmed (we place them on our stove!) corn tortillas, add sweet pea gauc (below), squeeze of lime, greek yogurt, and cilantro. 

(oh - and cheese if you are my hubby)

Sweet Pea Guacamole

1 lb frozen peas thawed

1 ripe Avocado

TONS of Cilalntro

1/2 red onion

3 cloves garlic

1/2 C Salsa

Place all ingredients in food processor and blend. Great as a Veggie Dip!

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Coconut Chocolate Chip Muffins with Streusel Topping

Toasted Coconut Goodness...

Chocolate Coconut Streusal Topping...

Ooey gooey goodness...

1 C Spelt Flour (or 1 C White Whole Wheat Flour)

1 C Oat Flour (or 1 C White whole wheat Flour)

1/3 Coconut Palm Sugar (or evaporated cane sugar)

1/2 tsp Salt

3 tsp Baking Powder

2/3 C Lite Coconut Milk (or almond, but coconut is good!)

1 Egg

1/3 C Plain Greek Yogurt (or applesauce)

1 tsp Coconut Extract

1/4 C Coconut Chips (unsweetened)

1/2 C Dark Chocolate Chips or mini semi sweet

Combine wet and dry together. DO NOT OVERMIX! 

Add more coconut milk if it seems dry.

Fill muffins tin and cover with streusel topping (below)

Bake at 400 for about 13-15 minutes

The last 2 minutes top with chunks of coconut!

Chocolate Shredded Coconut

(aka Streusel Topping)

I LOVE this stuff! I sprinkle it on ice cream, cereal, yogurt, or just eat it plane! Its so yummy.

Start by following the steps for coconut butter. You can use a processor or vitamix. 

Now - the only reason I discovered this, is because coconut butter is temper-mental and sometimes just doesn't work! So get it to the point where it is really hot and almost a liquid state, but not quite. It NEEDS to be very warm though. 

Put about 1 cup into a bowl and stir in cocoa powder. I just eye it, about 1/4 of a cup to 1 cup of coconut.  Then using a fork mash to combine. Add about 1/2-1 tsp of powdered Stevia and 1/2 tsp of vanilla if you want. Continue to combine with fork, until all incorporated. YUM!!!

For the streusel topping, you can blend about 1/2 cup of mix with 2-3 tsp of brown sugar. 

This sweetens it a lot, so I prefer not, but for others out there -this is DELISH!

ENJOY!

This went perfect this morning for Father's Day breakfast in bed next to Avocado Egg Boats!

I've seen them all over pinterest and was so excited to try!

Scoop out avocado in the middle a little bit. 

Crack egg, salt and pepper, 

bake at 425 for about 12-14 minutes. Until desired doneness. 

Top with cheese if you like!

Simple, Easy, Healthy, and Tasty!

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Strawberry Shortcake Oatmeal - NO COOK!

SOOO easy! This is what you need for that grab and go morning!

Your hubby and kids can wake up and have a yummy breakfast to grab and eat on the run!

Or better yet...sleep in!  Happily knowing their tummy's will be full!! :)

2/3 C Old Fashion Rolled Oats

2/3 C Almond or Coconut Milk (or cows milk if you like :))

1/4 C Plain Greek Yogurt (I used chobani brand fruit on the bottom strawberry, just grabbing a TINY bit of the fruit on the bottom - it's loaded with sugar!)

1/4 C Diced Strawberries

1/4 C Diced Ripe Banana

Big pinch of Lemon Zest

Small Pinch of Salt

1 Tbl Finely Shredded Coconut (blend or process to make yours more fine)

1 tsp Chia Seeds (optional) - but GOOD for you!

NOTE: You may need to add Stevia or Honey if you didn't have slightly sweetened yogurt.

 Or wait to test it out in the morning and add if you need to!

This is before mixing:

Place in Jar, bowl, whatever you like and STIR well! Cover and place in fridge overnight.

Enjoy in the morning with more strawberries and slivered almonds if desired!

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COCONUT BUTTER - Tips and Ideas

I am Excstatic that I have finally figured this out! I've seen it all over the web, and was dying to try it. I've tried to make it with so many failed attempts, but finally figured it out!

All you need is a big bag of unsweetened coconut and a vitamix! 

THAT'S IT!

And you have a creamy, sugar free dream!

You can spread this on waffles, pancakes, or muffins, add to a smoothie to get a 'pina colada' result, blend with fresh pineapple and make frozen popsicles,  spread on graham crackers and sprinkle with mini choco chips for a treat, make a sugar free fudge (see below), place in freezer conatiners and make a frozen treat that's delightful (see below), or mix with Date Honey for an amazing fruit dip!
SO MANY OPTIONS!

Here are my no fail tips:

1) You have to have a vitamix, I haven't been able to make it work with my processor :( But some have been able to run it for 10 minutes and make it work. I just haven't been able to.

2) You must FILL your vitamix to the top!! I know its a bummer to have a large batch, but this is the only way to make it work. It also lasts forever in your cupboard and can be melted to spread again.
3) The unsweetened coconut chunks, instead of shredded coconut, works better!!

4) Don't let it get too hot, Let it run for about a minute or two, then stop and let it cool down, and do another 1-2 minutes. It should end up creamy. If it still doesn't get creamy, add another cup of coconut.

5) Use the damper the whole time while it runs to keep things going through.

6) Don't let your vitamix overheat, if its just not happening, you may need more coconut.

7) I just use unsweetened shredded coconut, you can a little bit of the sweetened stuff if you want.

Coconut Butter Bites:

Mint Chocolate Chip-

Mix about 1/2 C of Coconut Butter with about 1/8 tsp of Peppermint extract, 

place in freezer molds (or ice cube trays)

and sprinkle with cacao nibs or mini chocolate chips. Freeze until firm.

Cinnamon Raisin-

Mix about 1/2 C Coconut Butter with about 1/2 tsp of cinnamon and chopped raisins.

Place in molds and freeze until firm.

Cinnamon Vanilla-

Mix 1/2 cup of coconut butter with roughly 1/2 tsp cinnamon and 1/4 tsp vanilla.

Place in molds and freeze until firm! YUM

For more fun ideas visit CCK

I also made a variation of CCK's Sugar Free Chocolate Fudge:

Salted Chocolate Sugar Free Fudge

Ingredients:

4 Tbl Coconut Butter

2-3 Tbl Creamy Peanut Butter (all natural)

2 Tbl Cocoa Powder

1 tsp Vanilla

pinch salt

1/2 VERY RIPE Banana

You may need about 1/4 cup of Almond milk for a creamy consistency

If you want to add some stevia, feel free.

Pour into parchment lined plate or ice cube trays. Sprinkle with Kosher Salt and Dark Chocolate chips if desired. (or melt it and drizzle it on top!)

(I would have used mini chips if I wasn't all out!)
Take out of freezer and slice into pieces.
Store in fridge for a soft fudge, or freezer for a harder fudge.

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Simple NO BAKE - Cookie Dough Bites!

Sunday is my day I allow myself to cheat! 

I believe there is nothing better than the taste of Cookie Dough! 

 Here's what I came up with.

Ingredients:

1/4 C Pecans

1/2 C Cashews

1/3 C Oats

1/8 tsp Salt (only if your nuts are unsalted!!!)

1 Tb Raw Honey or Pure Maple Syrup

1 tsp Vanilla

1/4 C Dark Chocolate Chips, or Mini Chocolate Chips

Put first four ingredients in food processor. Pulse until well combined and ground fine. 

Add honey and vanilla. Pulse until you get a dough like consistency. Fold in chocolate chips.

Store in between wax paper in the freezer for a quick grab and go treat! 

That is, only if you have leftovers!! 

 ENJOY!!

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Coconut Almond Fluffy Oatmeal - Sugar Free!

Nice, Fresh, and Simple Tasting. 

Perfect for a summer day or sunday morning!

Scored high points with everyone in the family!

2 C Old Fashion Oatmeal (GF if need be)

3 C Water

1/2 tsp Salt

Bring to boil, reduce heat until all water is absorbed (about 4 minutes)

Add:

1 C Water

1 C 1% Milk or Almond Milk

1 Tbl Ground Flaxseed

1/2 C Powdered Coconut (throw Unsweetened Shredded coconut in blender)

1/8 tsp Coconut Extract or Flavoring

1/4 tsp Almond Extract

1 tsp Stevia (or 1 TBL of Honey)

Simmer for about 10-12 minutes, stirring while it thickens. It should get very fluffy and thick. Turn off heat and cover with lid. To increase the fluffiness. :) Or just serve immediately!

Top With Unsweetened Coconut chunks and Slivered Almonds

ENJOY!!

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FAST and EASY Fish Tostadas with Avocado/corn Salsa

This is one of my Favorites!! I can have dinner done in a flash!

It's simple, fresh, good for you, and tasty!

MY KIDS LOVE THIS!

Corn tortillas

Low Fat Black Refried Beans

Canned Tuna or Salmon (whatever you prefer) in water

Mozzarella cheese

Olives

Avocado Corn Salsa (recipe below)

Any Salsa you like

Fat Free Greek yogurt (as sour cream)

Heat oven to 325. Spray Each side of corn tortilla with Cooking Spray or Olive Oil Spray and cook on baking sheet for 10 minutes (flipping half way through). They will turn lightly brown and crunchy. Spread beans on top and sprinkle fish on top. Top with cheese and place back in oven until cheese is melted. (about 3 minutes).

Top with toppings: Chopped Romaine lettuce or even better Cabbage, Avocado Corn Salsa, Any Salsa you like, Olives, and Greek Yogurt.

Avocado Cilantro Corn Salsa:

This is sort of time intensive with all the chopping. You can through it into a food processor, or just use organic canned salsa and scratch this all together. But it does make it good! I usually ALWAYS have this in my fridge during the summer. I eat it as a salad for lunch and the kids like to use it as a dip with chips! (sorta like pico de gallo) Its SO YUMMY - one of my All time FAVORITE SALADS! You really can change it up any way you like, but this is the basic version.

2 Peppers (red, orange, and yellow are best), Diced

1/2 Red Onion, Diced

1 small Cucumber, Diced (I've also used Zucchini which works too!)

2 Cobs of Corn (corn cut off with a knife right off of cob, do not cook!)

1/2 bunch Cilantro, chopped fine

1 Tomato, chopped, or 1/2 Container of Cherry Tomatoes Sliced

1 Avocado, Diced

Mix VERY well and sprinkle generously with Salt and Pepper.

You can add chicken and/or black beans to make a complete lunch Salad!

Or check out Fresh Mexican Salad.

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Fresh Mexican Salad

Summer is COMING!!! My favorite time of year for cooking! 

Here is something yummy to get us started!

This one is a winner! I don't know a single person who didn't care for it. Fresh, Simple, and SOOOOO Good! I could eat this ALL DAY!

Salad:

16-20 oz. Baby Spinach (I just used a bag)

1/2 Red Onion, Diced small

1 Red Pepper, Diced Small

1/2 Container of Cherry Tomatoes, Sliced

1 large Corn on the Cob, Raw and corn sliced right off! (this is the best EVER!! I NEVER cook corn!)

1 Avocado, Diced

1 Can Black Beans, Rinsed

Large Handful of crushed Tortilla Chips

Mix all together and Add Salt and Pepper. Mix Dressing and pour over salad and mix to distribute dressing.

Dressing:

1/4 C Olive Oil

Juice and ZEST of 1 Lime

Juice of 1/2 Lemon

1 LARGE clove garlic, diced small

1/2 tsp Salt

1 tsp White wine Vinegar

1/2 Bunch of Cilantro, diced small

1/2 -1 Tbl Honey or Agave (to taste)

(if you want a fat free dressing, skip the oil, and juice the WHOLE lemon, add more honey if needed. Its a little tart, but tastes good once drizzled all over!)

ENJOY!

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Vegetable Tomato Soup

Yum! Perfect for a rainy day!

This was perfect with my newly made wheat thins crackers.

picture credit runswithspatula

1 Tbl Olive Oil

1 Large Yellow Onion, chopped

4 Stalks Celery, chopped

3 medium carrots chopped

1/2 Cup Sherry Wine

2 Cans Vegetable Broth

1 Can Cannelli Beans, rinsed and drained

2 bay leaves

2 tsp Cumin

1/2 tsp Italian Seasoning

1/2 tsp Kosher Salt

1) Cook onion, celery, and carrot in large stock pot with oil. Cook until soft. Add the rest of the ingredients and bring to boil. Simmer about 30 minutes. Check seasonings. 

Top with prepared pesto or cilantro as garnish if you like.

Serve with Rolls or Home Made Wheat Thins!!

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Easter Egg Picnic

Your kids will LOVE this! 

Let them 'hunt' for their lunch! 

The ideas are endless!

1) Carrot sticks and Hummus (at the bottom)

2) Rice Crackers

3) Tortilla Roll Up - 

(whole wheat tortilla spread with laughing cow cheese wedge, 

smooshed avocado, and all natural turkey. Roll and Slice)

(or whole wheat tortilla, spread with Peanut butter,

and roll up around a banana and slice)

4) Cucumber sticks with annie's ranch dressing (in the bottom)

5) Banana chips and a small treat :)

6) another tortilla wrap.

More Ideas: Raisins, trail mix, grapes, berries, small cubed cheese, pretzel balls, Roasted Edamame, Fresh peas, melon balls, dark chocolate chips, small apple slices, etc. 

Any other ideas?

Enjoy!

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Homemade Wheat Thins

I was SOOO excited to find this recipe!! I have always loved wheat Thins, but stopped buying them, trying to rid myself of processed food! These are a GReaT replacement and taste very similar! I am going to keep experimenting to create a fat free and gluten free version. 

(I'll let you know!)

THese are WAY easier and more simple than my trusty Graham Crackers, 

so this might be my new go to for snacks!

Dip in Hummus, or Edamame Hummus or Guac!

Click HERE for the recipe

Here it is laid out before baking.

 Run a Pizza Cutter to make the cracker shape.

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Easy Tofu (or not) Coconut Curry

Don't run when I say Tofu! Seriously - I dare you - TRY IT!!!! :)

 If you are too scared though - you can keep it out or just use cooked shredded chicken.

1/2 C Vegetable Broth

2 Cloves Garlic minced

1 tsp Minced Ginger

1-2 Sweet Potatoes Diced

2 Cups of Any veggies you like (you could do a frozen bag) - broccoli, frozen peas, carrots, green beans, etc.

1/2 Package of extra Firm Tofu

3/4 C Milk/Soymilk

1 tsp Coconut Extract (or for a richer taste, just use coconut milk instead of soymilk and no extract)

2 -3 tsp Green Curry Paste

1 Tbl Soy Sauce

1/4 C Water

1 Tbl Cornstarch

1/4 C Cashews (optional)

Put water and veggies in large stir fry pan. Add Ginger and Garlic. Cover and steam cook until slightly tender (don't over cook). Mix Curry Paste, soy sauce, extract into milk. Pour over veggies. Add tofu and break up with spoon. Cook for a few more minutes. Mix cornstarch and water together. Pour over veggies and cook until thickened. Add Cashews the last minute of cooking to keep from them getting too soggy.

Serve over Brown rice!

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Overnight Banana Bread Oatmeal

Nothing like waking up to a yummy PrEpArEd Meal for breakfast!!

Enter...the crock pot!

1 C Steel Cut Oats (for gluten free use gluten free oats)

3 Cups of So Delicious Coconut Milk

1 C water or PURE apple juice (I just use water :))

1 Banana Diced

1 Banana Mashed

1 1/2 tsp Cinnamon

1/4 tsp Salt

1 Cinnamon Stick

1-2 Tbl of Brown Sugar or Sucunat or a little Stevia Powder

2 Tbl of Unsweetened Shredded Coconut

1/2-1 Cup of Raisins

Garnish:
Chopped pecans, bananas, and raisins. And if you like a little bit of Pure Maple Syrup

Put all ingredients in Crock Pot (may want to use a liner for easier clean up) and cook on low 4-5 hours. My crock pot cooks VERY fast! If you have an older version you may be able to do 6-8 hours on low.

ENJOY!

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