Pico De Gallo and Refried Beans

I received this recipe from Mariana Lucena, She made these items on a camping trip in Oct at The Stake Cabin.

 Pico De Gallo
 9 roma Tomatoes diced
1/2 yellow onion chopped
1 bunch cilantro chopped 
olive oil
lemon juice
salt & pepper
pepper flakes



Refried beans
Soaked overnight, then rinsed and cooked in water for 16 min in the instapot, they were still tough (she had to cook for 16 more min to soften) or you can cook for in the slow cooker for 8 hours.

Then take out half of the water and start smashing the beans, add salt, pepper, and some broth

CHOCOLATE CHIP COOKIE PIE

Doctor Yum and Chocolate Covered Katie

3 tablespoons coconut oil, melted (or other oil of choice, plus additional oil to grease the pan)
4 cups  cannellini beans/chickpeas/pinto, drained and rinsed (can also use two-15 ounce cans )

1 cup quick oats (gluten-free oats if necessary)
2 teaspoons vanilla extract
½ teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt
1½ cups brown sugar
1 cup dark chocolate chips
¼ cup applesauce (unsweetened)
OPTIONAL: 1 tablespoon flax meal

METHOD
Preheat oven to 350 degrees and oil a 13 x 9 pan. I first pureed the beans by themselves for 2-5 minutes to make sure they were really smooth. Combine all ingredients except chocolate chips in a food processor and process very well until you achieve a batter consistency (this took about a 60-90 seconds in my Kitchenaid food processor). Fold in chocolate chips. Spread batter in the pan and bake for a total  of  40 minutes. After 10 minutes of cooking I sprinkle a handful of chocolate chips on top. Cool 10 minutes and remove from the pan.

I don't like them right after they are cooked I think they taste too beany and mushy. I put them in the fridge overnight and let them sit. They are definitely soft and moist.

Or for sugar free version from Chocolate Covered Katie

2 cups chopped pitted dates

4 stevia packs, or 1/8 tsp uncut (or 4 tbsp sugar)

Wendy's Chili

All Recipes

2 tablespoons olive oil
1 pound ground beef
3 garlic cloves
2 stalks celery, chopped
1 onion, chopped
1(28oz) can stewed tomatoes

1-2 chopped peppers

1 (10 ounce) can diced tomatoes with green chiles (such as RO*TEL)
1 (14 ounce) can tomato sauce
1 (14 ounce) can kidney beans, undrained
1 (14 ounce) can pinto beans, undrained
salt and ground black pepper to taste
1 tablespoon white vinegar, or more to taste
2 (1.25 ounce) packages chili seasoning (such as McCormick® Mild Chili Seasoning  
or (2 t cumin, 2 T chili powder, 1 1/2t black pepper, 2 t salt, 1 tsp Oregano, 1 tsp basil)

Serve with Navajo Tacos

Brown the meat and onions on stovetop. Add everything to the crockpot. Cook on low for 5-8 hours or high 2-3 hours

Top with cheese, sour cream/plain yogurt, avocados, lettuce

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