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! 

Pin It

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!

Pin It

Sweet Potato Guacomole Burritos

I Know I know - Another mexican/burrito option. I've been into quick dinners lately! 

Easy and fast!

Ingredients

1 can black beans

1 large sweet potato, diced

1/2 onion, diced

2 cloves garlic

2-3 cups of baby kale or spinach

Small handful chopped cilantro

1 large avocado

Salsa

Whole wheat tortillas

Sauté sweet potatoes in a little coconut oil. Add garlic and kale, till its wilted. Stir in rinsed beans and cilantro. Mash avocado with a little garlic salt and salsa. Spread on tortilla. Fill tortilla with potato and bean mixture. Add cheese if you desire. Fold in one edge and roll. Place seam side down on hot pan to brown and toast. Flip. Slice and serve with guacamole, salsa, and Greek yogurt!!

Pin It

Chocolate Cherry Cookies - SUGAR FREE!

Our new Favorite (sugar free (shhh)) 

Chocolate Cherry Cookies!!

These are seriously so much better than you would think! 

I was ecstatic when my husband said I could actually call these a cookie! :)

They are grain/gluten free and sugar free!!!!!

Recipe slightly adapted from wing it vegan

Ingredients

1/2 C dried unsweetened dried coconut

1/2 C Date Sugar or coconut palm sugar

1/4 C cocoa powder

1/4 tsp baking powder

1/8 tsp baking soda

Pinch salt

1/2 C almond or peanut butter

4 Tbs almond or coconut milk

1 1/2 tsp vanilla

1/2 - 3/4 C Dried Cherries!! The cherries are key! They really make the cookie.

Try to find unsweetened cherries, here is a link

Optional Add Ins: Dark Chocolate Chips ( I use cacao nibs for a sugar free crunch instead), toasted Macadamia Nuts - chopped, White Chocolate Chips - would be amazing if you weren't too concerned about sugar, Dried Cherries!! The cherries are key! They really make the cookie. 

Try to find unsweetened cherries, here is a link

Bake at 375, 15 minutes

(I flattened my slightly before baking)

If you can hold out - put them in a paper bag and let sit overnight. 

They taste way better the next day!

Pin It

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!! 

Pin It

Naturally sweetened/grain free chocolate chip cookies!

Nothing like a yummy, Naturally Sweetened Chocolate Chip cookie!

Not to mention, grain free and full of protein and fiber!

I'm really into Date Sugar right now! 

Been having fun finding ways to use it!

Ingredients:

1 can garbanzo beans (drained and rinsed)

1/2 cup quick oats (or certified-gf quick oats)

1/4 cup unsweetened applesauce

1 tbsp oil (canola, veg, or coconut)

1 tsp pure vanilla extract

1/4 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1 cup Date Sugar, or soaked dates blended

3/4 cup unsweetened carob chips or mini Choco chips

1/4 c milk, only add if batter seems dry

Put all ingredients in food processor and pulse until blended well. 

Add extra choco chips at the end if you want a little crunch.

Place into greased muffin tins and bake at 350 for about 7-9 minutes.

Pin It

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!! 

Pin It

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. 

Pin It

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!

Pin It

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!

Pin It

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.

Pin It

Banana Chocolate Chip Flax Muffins

I was so excited to try this recipe when I saw it! They just looked delectable! 

I made a few changes to cut sugar and fat, and ended up with a tasty, moist, fiber full, protein packed, perfect muffin! It's also GLUTEN FREE! Which means it will be easier for you to digest and easier on your stomach.

adapted from HERE

Ingredients:

1 C Ground Flaxseed

1 1/4 C Oat Flour (oats ground in blender)(GF if need be!)

1/2 scoop of any protein powder (optional)

1/4 C Sucanat

1 tsp Powdered Stevia

2 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Xanthum Gum

1 tsp Cinnamon

2 Ripe Bananas, mashed well

2 Eggs

1/4 C Cinnamon Applesauce Unsweetened

1/4 C Skim, 1%, or Almond Milk

1/2-1 C Dark Chocolate chips, or unsweetened carob chips (to lower sugar even more)

Whisk all dry ingredients in one bowl (except choco chips). And whisk all wet ingredients in separate bowl. Combine the two together and mix just until combined. Fold in Chocolate chips.

Bake at 325 for 25 minutes. LET COOL - they are pretty moist

Makes one dozen

6 Grams of protein per muffin!

Here's an even healthier/lower calorie version - for all you crazies out there! ;-)

Ingredients:

1/2 C Ground Flaxseed

1/2 C Wheat Germ

1/2 C Peanut Flour (my new fav ingredient!!- see below)

1/2 C Oat Flour

1/2 Scoop of Protein Powder

1 1/2 tsp Powdered Stevia

1/4 C Xylitol

1/2 tsp Salt

2 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Xanthum Gum

1 tsp Cinnamon

2 Ripe Bananas, mashed well

3 tsp Energy Egg Replacer (mixed with 4 Tbl water in a separate bowl)

1/4 C Canned pumpkin or Unsweetened Applesauce

1/4 Almond Milk

1/4 C Unsweetened Carob Chips, 1/4 C mini Chocolate chips/cacao Nibs

1/4 C Raisins

Place in Mini Muffin tins for  a quick pick me up snack! 

Bake 325 for 20 minutes. Makes 24.

Per Muffin: Calories- 71, Carbs - 11, Fat - 2, Protein - 3

ENJOY!

Check out my new FAVORITE Ingredient! 

Get the taste of peanut and the protein, but without the extra fat!

Pin It

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!!

Pin It

Gourmet Tomato Soup With Gluten Free Flat Bread

Ingredients:

1 tbsp. olive oil
4 tsp. minced garlic
1 cup coarsely chopped leeks
4 pounds chopped tomatoes (or canned)
3 1/2 cups vegetables stock
1 1/2 cups white wine
1 7-ounce jar roasted red peppers, drained and chopped
1/2 cup chopped fresh basil
1/3 cup chopped fresh parsley
2 Bay Leaves
2 tbsp. fresh thyme leaves, or 2 tsp. dried
6 tbsp. tomato paste
1/3 cup coconut Milk

Saute Leeks and garlic in oil. Add the rest of the ingredients,
 except for coconut milk.
Bring to boil, then down to a simmer for 15-20 minutes. Stir in Coconut milk and
continue to simmer until flavors have blended. Add Salt and pepper, garnish with
parsley, and serve.


Gluten Free Flat Bread
Recipe from Whole Life Nutrition.

I followed the recipe, used a little buckwheat for the rice and left out the baking
powder. It made for a nice flat bread!! I used it the next day for pizza!

Pin It

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!!

Pin It

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.

Pin It

Gooey Peanut Butter Chocolate Pretzel Bars

Tried to think of  a shorter title, and couldn't. 

Too many words to describe. 

If you like Sweet and Salty (which we totally do in this household!)
You will LOVE this one!  And ITS GUILT FREE!

Good enough to take for a dinner dessert!

Adapted from the amazing Chocolate Covered Katie!!

Pretzel Bars

1 C Brown Rice Krispies

1/2 C Oat Flour (grind oats in blender)

1/2 tsp Kosher Salt

1 tsp Vanilla Extract

5 Tbl of Honey or my choice is Brown Rice Syrup

3 Tbl All Natural Peanut Butter

1 C Chopped pretzels (GF if needed)

Chocolate Peanut Butter Hard Shell (recipe below)

Combine Dry ingredients in a bowl (except pretzels). Combine wet ingredients, you may need to microwave peanut butter to get it smooth and able to mix well. Pour the dry ingredients into the wet and slowly stir to combine. Line a bread pan with parchment and press into bottom of pan. use a cup to REALLY PRESS hard and smoosh down. Take chopped pretzels and spread them on the top. Take your hands and/or a cup and press the pretzels into the bars. Put in freezer for about 1/2 hour (or overnight if you like).  

Drizzle Chocolate Peanut Butter Hard Shell on top and sprinkle with mini chocolate chips (or mini dark chocolate chips would be even better!). You could also sprinkle chopped peanuts on top! YUM Place back in freezer for about 15 minutes until hardened. Pull out of pan and chop into bars. Enjoy VERY SOON - they get gooier (is that a word??) and gooier as the time goes on!

Chocolate Peanut Butter Hard Shell

2 tsp Peanut Butter

1 Tbl Coconut Oil

Melt those two together in microwave for about 30 seconds. Stir and add:

3 tsp Cocoa Powder

1/2 tsp Stevia (or more if you need more sweetness)

Stir to combine and drizzle over bars. 

ENJOY!

Pin It

Inside Out Black Bean Enchilada Casserole

NOTE: Please vote on my sidebar - trying to figure out a new direction maybe?? :)

Need Something Yummy for Sunday Dinner? Or having some friends over and want to know what to cook? This is perfect!! Meal in one!

 If I would have known, we would have eaten it like taco salad, over chopped romaine lettuce, topped with fresh sliced tomatoes and sliced olives and salsa! YUM!

The next day I put refried beans in a bowl and put this on top and the kids used it as a chip dip for lunch! They LOVED it!

If you want - feel free to add some shredded cooked chicken!!

Inspired by Oh She Glows

1 C Multi Grain Pasta (any kind you like - GF if needed)

1/2 C Brown Rice, or wild rice blend

1 Onion, chopped

2 Cloves Garlic, minced

1 Green Pepper, Chopped

1 small Zuchinni, chopped

1 C Chopped mushrooms (any variety you like)

1 medium Sweet Potato, cooked, and diced

2 Large handfuls of Spinach, chopped

1 C Black Beans, drained and rinsed

3-4 Green onions, chopped

1/2 lime, freshly squeezed

1/2 Tbl Cumin

1/2 tsp Garlic Powder

1 Tbl Chili Powder

1 Tbl Nutritional Yeast (optional)

2 large handful of smashed tortilla chips, (I love "Food should taste good!")

2 C Enchilada Sauce (my recipe below)

1 C Low moisture/part skim mozzarella cheese (Optional)

Cook pasta and rice as according to directions. In large Saute Pan Add Onion and garlic. Cook for about 3 minutes or until softened. Then add Green Pepper, Zucchini, and mushrooms. Cook until vegetables are tender. Add in diced, cooked sweet potato (pierce with fork and put in microwave for 5 minutes), Spinach, Beans, Green onions, and all the seasonings. Simmer for 5-8 minutes more.  Add 1 C Enchilada Sauce to mixture and combine.

In 9 x 13 dish, pour 1 Cup of Enchilada Sauce on bottom. Cover with half of the vegetable mixture. Sprinkle with cheese, and 1 large handful of smashed chips. Top with the rest of the veggie mixture, and then cheese and the rest of the chips. Bake at 350, 15-20 minutes, until cheese is bubbly. 

Top with Avocado "Sour" Cream (recipe below)!

NOTE: To make into taco salad, place over a bed of lettuce. Top with Avocado Sour cream, salsa, olives, tomatoes, and whatever else you can think of! YUM!

Enchilada Sauce

1 C Diced Tomatoes

1 C Tomato Sauce

2 Tbl Taco Seasoning

2 tsp Cayenne

1 tsp Garlic Powder

1/2 tsp Onion Powder

1/4 tsp Cayenne (optional)

S & P

Blend slowly in blender.

Cilantro Avocado Sour Cream:

3 Ripe Avocado's

2 Tbl Water

1 C Packed Cilantro

1/4 C Fat Free Plain Greek Yogurt

2-3 Tbl Lime Juice

1/2 tsp Kosher Salt ( more to taste)

1 tsp Cumin

1/2 tsp Garlic Powder

Black Pepper to taste

Blend all ingredients in blender or food processor.

ENJOY!

Pin It

One Dozen Chocolate Chip Cookies

I get anxiety when asked to make treats! Knowing the smell in my house and finger-lickin goodness is so close to be found, its impossible to not loose it and gorge myself!! Its better for me to never have that stuff around me!! Today the kids wanted to make cookies for a friend. I couldn't bear saying no to them, and knew there little friend probably wouldn't appreciate Applesauce Oat cakes or Coconut Breakfast Cookies. :-) 

So I just needed enough ingredients to just make a few. Not a ton that sit there and stare at me, just the perfect amount to give one to the kids and fill a plate with cookies to deliver. No scraps, done!

I have to say - I did this whole project without cheating!! I am SOO proud of myself! Trying to stay off sugar has been so hard, but its getting easier and easier as I go on and stay strong!!

One Dozen Chocolate Chip Cookies

1/4 C Butter (unless you want to do applesauce for fat free)

2 Tbl Unsweetened Applesauce

1/3 C Sugar

1/3 C Brown Sugar

1 tsp Vanilla

Cream together. Then Add:

1 Egg

1 1/4 C Flour

1/2 tsp Salt

1 tsp Baking Soda

1 C Chocolate chips

Bake at 375 for 8-10 minutes.

ENJOY

Want to have a chocolate chip cookie without the guilt?? Try THESE!!!

Pin It