Fudgy Flourless brownies

http://mywholefoodlife.com/2014/03/02/fudgy-flourless-brownies/

Ingredients

• 2 cups shredded zucchini
• 1 cup macadamia butter (I used almond)
• 1 flax egg (I used an egg )
• 1/3 cup maple syrup (I used honey)
• 2 tsp vanilla extract
• 1 cup chocolate chips (forgot them :)
• 3 T cocoa powder
• 1 tsp baking powder (forgot :)

Instructions

• Preheat oven to 350.
• In a food processor, combine all the ingredients and mix well.
• Pour the batter into a parchment lined pan. I used an 8x8 glass baking dish. ( I put in muffin tins and it made 11 muffins) 
• Bake for 45 minutes.
• Let the brownies cool completely before removing them from the pan.
• Store them in an airtight container in the fridge.
• They should last 1 week in the fridge.
• You can also freeze them.

A few things to note: These brownies will almost seem like they are underdone. Once they have finished cooking,let them cool completely and put them in the fridge and they will firm up nicely. I used macadamia nut butter because I like the buttery texture and taste of it. If you want to use it, just take 2 cups raw macadamia nuts and blend them in the a blender or food processor. I used my Blendtec with the twister jar and it took only 2 minutes. You can also sub another nut butter if you wish. Store these in the fridge in an airtight container. I like to put a layer of parchment paper in between each brownie, so they don't stick together.

(amy says, wowy wow that was really good)

Costa vida salad

This blog has the rice, chicken, beans, and  tomatillo dressing. Delicious!!!

Original recipe  Cooking with Mandy

Rice:
4c water
2 cloves of garlic
2t of chicken bouillon
Boil for a minute, then add 2c of brown rice, cook 40 min, then add 1-2t lime juice, 1/2c cilantro

Black Beans:
soak over nite
cook in crockpot for 3-4 hours
Then add 1-2 cloves of garlic, 1t cumin, 1/2c tomatoes/or salsa/or tomato sauce, salt, add right b4 you serve cilantro

I love to make the dressing, beans, and rice in bulk then freeze and pull out when I need it

Tomatillo Salad Dressing
From Mandy

3 fresh quartered tomatillos (or La Victoria-Mild green salsa)
juice of 1 lime
1/2 cup buttermilk
1/2 cup mayonnaise (can subsititute plain yogurt)
1/2 cup sour cream (not totally necessary)
1 pkg. ranch buttermilk dressing mix
1/2 bunch of fresh cilantro
4 green onions, cut into chunks
2 cloves garlic, crushed
1/2 tsp salt
1/4 tsp cayenne pepper
4 tsp sugar

With the lime i like to cut off the peel and cut it in half and put it in the blender.Combine all ingredients in a blender; mix well. Refrigerate for at least an hour before serving.

Serve with Costa Vida Salad or Chicken Taquitos

One blogger said instead of tomatillos you can substitute- Green Salsa, La Victoria-Mild (pictured) is completely mild, whereas Herdez is much more spicy. I prefer La Victoria, as I get all of the flavor of the tomatillos but I control the level of heat with the hot sauce.

Peach Granola Bars

dry ingredients-
6 c oats
3/4c oat bran
1c almonds (or any nut)
1 1/2t salt
1 1/2t ginger
1-2 T cinnamon
wet ingredients- (let sit for 5-10min)
4 chopped peaches
1c. of pureed flax, pumpkin seeds, sunflower seeds
2 bananas (microwave for 40 sec to smoosh it more)
1/2 c honey and 1/2c coconut sugar
1 t vanilla
optional add chocolate

You can toast (375 for 10 min) the oats and nuts before you mix them together.
Or just skip that and just mix the dry and wet ingredients separately then add together. Spread on a large cookie baking sheet.
Bake 350 for about 25 minutes. If you’d like a crunchier top, put the pan under the broiler for a minute or two, watching carefully to make sure they don’t burn.
Remove from oven and allow to cool for at least 15 minutes.
They were nice and chewy, but they didn't stay together in bars.  Maybe try freezing them or adding eggs or more flax


Adapted from-
http://blog.fatfreevegan.com/2013/08/peach-oatmeal-bars.html
http://peachesplease.com/chewy-peach-granola-bars/

Almond French Toast

A.  Almond French Toast (freeze extra for quicker breakfast)
http://eatcleaner.com/all-recipes/mareyas-triple-berry-stuffed-french-toast-on-san-diego-6

Ingredients:

Serves 2

• 1/2 Cup slivered blanched almonds (no skin)
• 1 Cup water (optional in place of water- add pureed pumpkin/carrots/sweet potatoes/peaches/applesauce/banana to make more nutrient dense)
• 1/2 teaspoon cinnamon
• 1/2 teaspoon stevia powder
• 1/2 teaspoon pure vanilla extract
• Pinch of sea salt
• 4 pieces Ezekiel 4:9 Sprouted Cinnamon Raisin Bread
• 1 tablespoon raw coconut oil

(tripled recipe) amy revised
1 1/2 c almonds (I browned them on stove)
3 c pumpkin
1 banana
1 T cinnamon, 1t ginger
vanilla

Put almonds, pumpkin and 1/4c water in blender.  Blend for 5 min, then add the rest of the ingredients.  In sauce pan add- 1 c water or 1 c pineapple juice, 1/4c sugar, 1/2t cinnamon, and sliced peaches cook slightly. Serve on top of French toast with yogurt

Filling and Topping

• 2 tablespoons Blue Isle Blueberry Mediterranean Yogurt Spread
• 2 squares dark chocolate (70% cocoa or more)
• 1 Cup mixed berries: strawberries, blueberries and raspberries, washed with EAT CLEANER Fruit + Vegetable Wash
• 2 teaspoons shaved unsweetened coconut flake

1) In a blender, combine almonds, water, cinnamon, stevia, vanilla and sea salt until liquefied. Let stand for about 5 minutes.

2) Pour mixture into a bowl. Dip bread until well saturated but not soggy. Carefully remove so bread doesn’t fall apart.

3) Over medium high heat, melt coconut oil on a griddle or a flat sauté pan. Cook bread on both sides until golden brown.

4) Assemble stuffed French toast as follows: Place a piece of bread on a plate, add 1 tablespoon Blue Isle Blueberry Mediterranean Yogurt Spread, 1 tablespoon mixed berries, 1 square dark chocolate chopped into pieces. Top with one more slice of bread and a few spoons of berries and a teaspoon of coconut.

I love to top with any type of crunchy granola!  It adds great dimension.

Serves great with Chopped Apples

Pumpkin Granola Bars

Pumpkin Granola Bars

Ingredients

• 2 1/2 cups gluten free rolled oats
• 1/2 cup pumpkin
• 1/4 cup unsweetened applesauce
• 1/3 cup maple syrup
• 1/2 heaping tsp of cinnamon
• 1/4 tsp ginger
• 1/4 tsp cloves
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1/2 tsp vanilla extract

Instructions

• Preheat oven to 350. 
• Mix all the dry ingredients together in one bowl. 
• Mix wet into another. 
• Combine wet to dry really well so all the oats get coated. 
• Line a baking pan with parchment paper.  I used an odd sized pan, but an 8X8 or 9X9 pan would work well.  Give yourself enough of the paper so it sticks out the sides.  This will make the bars easier to pull out and cut with a pizza cutter. 
• Using the extra paper, press the bars with your palms so they are packed well and evenly flat.
• Bake in the oven for about 20-25 minutes.  Let the bars cool completely before cutting.

Store in an airtight container separated by parchment paper. They should keep for about two weeks. Enjoy!

(freeze extra for quicker snacks)

http://mywholefoodlife.com/2012/11/16/pumpkin-granola-bars/

Nutrient dense Breakfast or Snack Bars

22 different types of breakfast bars

http://mywholefoodlife.com/2013/08/31/22-healthy-snack-bar-recipes-perfect-for-lunchboxes/

other additions that could be added- sesame seeds, sunflower seeds, flax seed meal, hemp seeds, raisins almonds, walnuts, wheat germ, finely chopped/pureed dates, shredded coconut

(freeze extra for quick snacks)

Traditional or Vegan Hawaiian Haystacks

TWO versions- VEGAN with Cashews and Traditional broth

Hawaiian Haystacks

Cooked Brown Rice could use quinoa if you want
Your choice of toppings like:

Peas
Tomatoes
Green/Red Peppers
Green Onions
Pineapple
Celery
Pimentos
Avocados
Slivered Almonds
Olives
Chow Mein Noodles
Shredded Coconut
shredded cheddar cheese
mandarin oranges 

(1) Vegan Cheezy/cashew  Sauce from Vegan

1 ½ C. Cashews, raw, unsalted
½ -1 c. water
1-2T lemon juice
1-2 t. salt
2-3T Nutritional Yeast
1 t. minced garlic

Add all to food processor and blend until smooth.

(2) Or Traditional chicken sauce-

Double     Original Recipe

4T            2 T butter/oil

1              1/2 chopped onion (I did add some chopped green tops of celery too)

1/4c         2-3T stir in flour

2c            1c of broth and/or milk

1              1/4-1/2t  garlic powder or 3 garlic cloves

salt and pepper

I had leftover cooked chicken

In the morning, I like to cut the veggie toppings and prepare the sauce. Then 40 min before dinner I cook the rice

For the Sauce- Brown the onion with the butter, add in flour and mix till all incorporated. whisk in the broth and/or milk, garlic. Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium to medium-high heat. Add the salt and pepper. If you are using leftover cooked chicken, add it now. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5-8 minutes.

Pour mixture into crockpot to keep warm till you serve it.

I make extra of this sauce so I can freeze some for a easier preparation  for a future dinner in a month.

Cowboy Caviar

1 can drained black beans
1 can drained great northern or black eyed peas
I can drained corn
2 Garlic cloves or garlic powder
1 tomato, chopped (could use canned if needed)
avocado
little oil and little vinegar (all I had was apple cider vinegar but others work too)
1/4 of a red onion, chopped (or any onion really)
salt and pepper
 

I had a seasoning mixture called SPIKE (like seasoned salt but a little healthier)

Easy and fast dip!
Serve with chips, or on a baked potato, or on a salad, or in a quesadilla! Tell me what else it goes on!
I also put it on a breakfast burrito! ohhhh so yummy