Pumpkin Chickpea Chocolate Chip Cookies

Lemon and Basil

Use a food processor-
2c garbonzo beans pureed in food processor (I have done pinto beans also)

Then add all the following to the food processor-

• 1 cup pumpkin puree
• ¼ cup natural peanut butter or any other butter
• 1/4 cup honey
• 1/4c xylitol
• 1/4c coconut sugar
• 2 tablespoons flax meal
• 1 tsp vanilla extract
• 1 tsp allspice
• ¾ tsp baking powder
• ½ tsp baking soda
• ½ tsp ground ginger
• ½ tsp salt
• chocolate chips

Then fold in chocolate chips and refrigerate for at least 1 hour (longer is fine).  i found out, If you don't refrigerate them, when they are cooked they will spread out.  Just spread them farther out apart from each other.
Sounds crazy but they aren't that good right out of the oven b/c the base is beans (so they have a beany/grainy texture), they are best if you put them in the fridge and eat them cold

375 degrees 18-20 minutes 

3/2/15 Variations-
I used pinto beans instead
1/4 c honey and 1/4c stevia
Left out flax, b/c I forgot

next time add 1/2-3/4c cacao or 1/2-3/4c cocoa to the mixture to make double choco cookies

White Bean Chili

White Bean Chili, click here for Original Recipe

saute onion (for 20 min on low) and garlic
3 stalks of chopped celery
1 can of tomatoes
2 c garbonzo beans (or small white beans)
I had frozen leftover Costa Vida salad Dressing  I put in place of chilies and tomatillos

• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground coriander seed
• 1/4 teaspoon ground cumin
• salt and pepper
• chopped spinach  and Corn 
• (add the last 5 min)

Saute onion and garlic in pan.  Add everything else to crockpot.  Could be frozen

4/14/15 one time I made it with ground beef and I loved how it turned out.  the contrast between the white beans and the dark meat was great.  I also added chopped spinach which added great nutrition and contrast.

Serve with shredded cheese, chopped tomatoes, avocado and tortilla chips.

Thai-Style Coconut Chicken

Click here for Original Recipe

If I have chicken I like to season it with an all purpose spice mixture and oil then cook on broil for at least 15-20 min, turning it to brown both sides.  Makes the inside of the chicken so tender.

With or without chicken Veggies I use-
broccoli
snap peas
carrots
squash
sliced peppers
green beans
turnips

1 tablespoon vegetable oil                                                                                                                        
I had a thai paste (Simply Asia-Thai Kitchen) and some of ginger and lime                                           1 chopped onion, sauteed for 20 plus minutes                                                                                           1-3 clove garlic, finely chopped                                                                                                                 1  can (about 14 oz) coconut milk (not cream of coconut)                                                                     1/2c-1c sweetened or regular coconut                                                                                                   1 medium green bell pepper, cut into 1-inch cubes                                                                                 1 medium tomato, chopped (3/4 cup)                                                                                                       1tablespoon chopped fresh basil leaves

Hot cooked jasmine or white rice, if desired                                    
In nonstick wok or 12-inch nonstick skillet, heat oil over high heat. Add chicken; stir-fry 2 to 3 minutes or until chicken is no longer pink in center. Add lime peel, gingerroot, garlic, chilies and cilantro; stir-fry 1 minute.

Pour coconut milk over chicken. Stir in brown sugar, salt, soy sauce, pea pods and bell pepper. Reduce heat to medium. Simmer uncovered 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir into tomato.

Spoon into shallow serving bowls; top with basil. Serve with rice.

1/11/16 I browned onions, added cubed turnips to browned onions, sauted sliced celery, garlic, used chicken broth instead of coconut milk, sliced green beans (add last 5min, b/c I like it crisp tender), Last 5 min- added 1/4c sour cream/cream cheese to make is a little richer/creamier, canned chicken.