Saturday, October 6, 2012

Peanut Butter Cookies

Cookies for breakfast?  It's a stretch, but who would have thought a cookie could be so healthy and yummy too!  This is a family favorite and I am happy to share it with you.



Peanut Butter Cookies

3/4 c. coconut oil (solid, not liquid form)
3/4 c. pureed white beans
2 2/3 c. honey
3 c. natural peanut butter
6 c. hard white wheat flour
2 t. baking soda
1 t. sea salt

Beat beans in mixer until smooth.  Add coconut oil, honey, and peanut butter and mix.  Add dry ingredients and mix.  Scoop spoonfuls and drop onto baking sheets.  If smooth cookie is desired, coat hands in oil and roll between hands.  Lightly grease baking sheet.

Bake at 350 degrees for 8-10 minutes (depending on the size of cookie and your oven).  Be careful not to let them get too brown or they will be crunchy (but dipped in almond milk, they can be redeemed).

Yield: 5 dozen 



Wednesday, August 15, 2012

How about a little Zucchini?



Zucchini Mini-Muffins

3 cups whole wheat flour
2 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon nutmeg
1/2 teaspoon baking powder
1 cup honey
2 cups shredded zucchini 

1/2 cup coconut oil
2 eggs


In a large mixing bowl combine flour (I use ground white wheat flour which is not has heavy as red wheat), cinnamon, baking soda, sea salt, nutmeg and baking powder.  Stir in honey, zucchini (I recommend a food processor to shred zucchini, skin and all, or use your cheese grater over a plate), coconut oil and eggs.  Mix ingredients until dry ingredients are moistened.  Scoop into mini-muffin tins and bake at 400° for 11 minutes or until a toothpick inserted in the middle comes out clean.  Yield:  48 Mini-Muffins


For Full-Size Muffins:   -->Prepare as above, except scoop dough into 24 muffin tins.  Bake at 400° for 20 minutes.  

For Bread:  Prepare as above, except pour into two well oiled loaf pans.  Bake at 350° for 45-60 minutes.

Monday, July 30, 2012

Applesauce Mini-Muffins

Good things come in small packages!  These are a family favorite, and my kids whip up a batch nearly every week!



Applesauce Mini-Muffins

Mix First:
1/2 c. oil (We use olive oil.)
1 c. honey
2 eggs
2 1/2 c. applesauce

Add Second:
3 1/2 c. wheat flour (We use 'white wheat' ground to a fine texture.)
2 t. soda
1 t. sea salt
2 t. cinnamon
1 t. cloves

Optional Add-Ins: (Try one or all three!)
1 c. berries
1 c. chopped almonds
1 c. chocolate chips

Bake at 350 degrees for 16 minutes.
Cool for 5 minutes and pop out of the pans.
Serve and freeze the leftovers (that is, if you have any!)
Yields: 7 dozen

Thursday, June 28, 2012

Lean & Green

 

How many different ways are there to make a lean and green meal (protein and vegetables)?  As many as you have imagination for!  As one who thrives on consistency and repetition, I was pleasantly surprised that each of these dishes had it's own flare despite the fact that they are made from essentially the same few ingredients.  Take a look.  

This simple salad...


...became an easy lean & green with the addition of some lentil sprouts to add some protein.



Celery dipped in almond butter.


Aren't the colors beautiful???  A few soaked almonds or nuts and this meal is complete.


Black bean quinoa, steamed zucchini and crooked neck with some raw carrots.  


Raw veggies and hummus to dip.

 
Mixed sprouts and lightly steamed broccoli.


Sprouted lentils, steamed vegetables, olives, and grape tomatoes.


Black beans, tomato, avocado, lettuce, hummus, blue corn tortilla chips, carrot and celery strips.


Chicken, lightly steamed green beans, olives, and alfalfa sprouts.


Akmak whole wheat crackers. Celery, jicama, and carrot strips.  Hummus and soaked almonds.


Steamed green beans, sprouted lentils, tomatoes, and olives.


Bed of lettuce, white cabbage, canned chicken, tomatoes, avocado, and soaked almonds.  


Fried kale, tomatoes, olives, sprouted lentils, and chick peas.


Bed of lettuce, cucumber, tomato, cubed jicama, steamed asparagus and baked chicken breast. 


Steamed green beans, grape tomatoes, and sprouted legumes.


Bed of lettuce, tomatoes, olives, cubed jicama, steamed green beans, and baked salmon.


Bed of lettuce, purple cabbage, mung bean sprouts, cucumber, and tomato.


Steamed green beans, alfalfa sprouts, tomato, olives, sprouted lentils, and adzuki beans.


Steamed zucchini, yellow quash, red peppers, olives, and sprouted legume mix.


Raw sweet potato chips, green pepper, soaked almonds, and hummus dip.


Bed of spinach and lettuce, cilantro, purple cabbage, tomato, cucumber, and sprouted legume mix.


Bed of lettuce and spinach, cilantro, cucumber tomato, soaked almonds, and sprouted legume mix.


Crooked neck squash, yams, olives, spouted legume mix and alfalfa sprouts.



Fried zucchini, tomatoes, olives, and alfalfa sprouts.


Luau Salad.  


Bed of lettuce, black beans, avocado, tomato, red pepper, and cucumber.


Quinoa, black beans, avocado, and tomato.


Steamed zucchini, broccoli, red pepper, boiled egg, and soaked almonds.


Raw broccoli, celery, and cucumber with hummus dip.


Steamed broccoli and sprouted lentils.


Steamed zucchini, yellow squash, green beans, tomato, olives, and sprouted legume mix.


Bed of lettuce, black beans, chick peas, tomato, avocado, and craisins.


Wednesday, June 27, 2012

Black Bean Pasta


Whole wheat pasta never tasted so good!  Topped with tomatoes, avocado, onion, olives, and my favorite Caesar Ramono dressing from Trader Joe's.  There is nothing to it!  Light, easy, and delish!

Sprouting



My new found love! Sprouts are packed full of nutrients ready to unleash in our bodies.  This mix includes mung beans, lentils, adzuki beans, and wheat sprouts.  Try one at a time or do them all together!  They are easy toppers for salads, sandwiches, wraps, and by themselves.  My kids love them too!

Directions:
Soak your bean/seed/legume in plenty of water overnight.  Pour into sprouting trays and cover with dish cloth.  Rinse twice a day.  Within a few days you'll have beautiful white tails growing on your sprouts.  Serve.  Place leftover sprouts and a paper towel (to absorb moisture) in an air tight container and refrigerate. Lasts 3-5 days. 

p.s.  What a great way to store 'live' food in your food storage pantry!

Husband's Favorite


This is a little treat that my husband introduced to me.  It is 'Avocado Toast'.  If you love avocado's and you haven't tried this, it is a must!  Toast the bread to your liking, spray with olive oil or spread with coconut oil, and place avocado slices across the top.  Sprinkle with salt and pepper and serve.  Every luscious bite is delish!  Enjoy.