3-Ingredient Brownies

So, in my flourless dessert obsession continues.  I just can't help it!  Ok, so this recipe intrigued me because it's "healthy".  Well, in fact, it really is healthy.  I was leery, but still opted to give them a chance. 

My conclusion? 

They are surprisingly good.  I didn't add mashed banana which is one option to give them a sweeter flavor, and I used mashed sweet potato and not pumpkin so they weren't very sweet.  The frosting obviously kicks up the sweet factor and I'm anxious to try it with the banana just to see how sweet they can get and still be healthy.  

The texture is very dense and heavy.  The flavor is chocolatey, smooth texture and the sweetness comes from the frosting.  Very good.  I even shared some with my neighbor and she loved them.  It's kind of hard to believe they only have three ingredients and are actually healthy. 

3-Ingredient Brownies

Recipe from The Big Mans World

Ingredients

• 1 cup pumpkin puree or mashed sweet potato
• 1/2 cup drippy almond butter or any nut butter
• 1/4 - 2/3 cup cocoa powder

Cooking Directions

1. Preheat the oven to 350º
2. Coat a small 4x6 or 6x6 inch loaf pan with non-stick cooking spray, set aside.
3. Place all the ingredients in a high powered blender or food processor or in a bowl and blend until fully incorporated.
4. Pour into the prepared loaf pan and bake for 15 minutes and then begin checking for doneness. Mine took more like 30 minutes to get done. Test with a toothpick inserted in the middle, when it comes out clean they're ready.
5. **1/2 cup mashed banana's in place of 1/2 cup pumpkin or sweet potato will make a sweeter brownie.
6. Frost with whatever frosting you like best. 

Sugar Free Chia Jam

By far the easiest jam recipe you'll ever make.  No cooking, no pectin, no sugar.  Only two ingredients and you can eat it straight out of the jar if you want to. Seriously. Crushed fruit and chia seeds and that's it.

The chia seeds thicken up the fruit so it can become spreadable for peanut butter and jelly or topped on your hot cereal's in the morning.  Also great scooped into your morning smoothie. And chia seeds are super healthy for you, so that's a plus. Noted as one of the most nutritious foods on the planet they have ton's of fiber, protein, Omega-3's and various other nutrients.  You can buy them most places these days, they usually come in a see through container and are dry and very tiny. You can also find them online. And best of all they are usually reasonably priced.

I loved this recipe because clearly, it's very easy.  But also very healthy AND it tastes exactly like the fruit itself, the chia seeds don't add any flavor, just texture.

Chia Jam
Recipe from Time

Ingredients

• 1 cup crushed fruit
• 1 Tbsp chia seeds

Cooking Directions

1. Mix together and place in the refrigerator for a day or two in order for the chia seeds to plump up. Enjoy.

One Ingredient Ice Cream

As you might already know, I'm always on the lookout for recipes to use up the one's I have sitting on my counter getting browner and browner.  My daughter thinks the brown spots are poison and therefore will not touch them.  Oh sure I can sneak it into a smoothie for her but at her age now she likes to help me make the smoothies so this trick doesn't always work.

Banana ice cream works.

I was so amazed at how creamy this is with just banana's.  I mean I had no idea it would turn out this good! I'm probably going to purposely let the banana's get brown now just so I can make this.  There are so many different flavor combinations I want to try.  I'm so excited!  Heck, it's just banana's so have it for breakfast if you want.  Ice cream for breakfast!!

I love these little tricks.  I hope you love it as much as I do.

One Ingredient Ice Cream
Recipe from OneIngredientChef

Ingredients

• 4 (or more) banana's starting to brown.

Cooking Directions

1. Peel the banana's and place into a zip lock bag, then place in the freezer.
2. Freeze overnight.
3. Remove from the freezer and cut into 1/2" chunks and place into a food processor.
4. Blend for about 60 seconds until smooth and creamy.
5. At this point you can eat it, freeze it or add other flavors.

Mint Chocolate Chip  (shown above) - add a couple of drops of peppermint extract and a handful of chocolate chips.  Blend until combined. 

Check out the website link above for a couple more flavor options. 

Cider-Braised Cabbage

I know that some of you are probably going EEEEEWWWW cabbage!  I understand.  Well, actually I don't because I love cabbage and always have. But my husband doesn't and he totally ate this and didn't die or anything.  In fact, he said it was "good".

I'm doing the Whole30 diet so many of the recipes I'm trying now days are compliant to that diet (many aren't but we're not talking about those right now). I feel like I should also say that the non-compliant food was only made and a small bite taken to test, then it was given to others to enjoy.  OK, now that my conscience is clear we can continue.

Anyway, this cabbage dish is totally delish and so easy to make.  Great as a side to some grilled pork chops or even chicken.  I love the bite from the vinegar.  You have to be a vinegar fan to enjoy this but if you are, you will love it. There isn't much cabbage taste left once you're done.  The apple gives a nice sweet little bite and the onion adds the savory hint that really makes this a wonderful side dish.

Plus, you won't feel guilty eating it.  Just sayin.

Cider-Braised Cabbage

Recipe from Food Network Magazine March 2014

Ingredients

• 1 medium red onion, sliced
• 1 apple chopped and peeled
• vegetable oil
• 1/2 head red cabbage, thinly sliced
• 1 cup apple cider vinegar
• 3 Tbsp red wine vinegar
• 1/2 tsp kosher salt

Cooking Directions

1. In a dutch oven, add some vegetable oil then add the sliced onion and chopped apple. Cook about 5 minutes until tender.
2. Add the cabbage and remaining ingredients and cook at a simmer for 30 minutes, stirring occasionally until tender.

Sesame Roasted Chickpeas

I don't know if you're like me, but about once a month or so I crave Chinese food.  Sadly, Chinese food isn't on my diet.  Happily, you can make a sesame flavored chickpea in your own house and get all the flavor you crave without taking a nosedive off the diet train.

Another benefit to roasted chickpeas is that you can take them with you for a snack during the day.  It's hard to do that with sesame noodles. People in line at the post office line might not understand if you whipped out your Chinese food and set up a picnic while waiting in line for stamps.

An easier option (and healthier) is these roasted chickpeas.  There are so many different flavor options available, just search the Internet to find some.  Pinterest gave me this one.  I love Pinterest.

You bake the chickpeas until they are dry and crisp.  Then you flavor them right out of the oven and you have a delicious little snack you can take anywhere. I love these things and can't wait to try some new flavors.

Sesame Roasted Chickpeas

Recipe from Modern Parents Messy Kids

Ingredients

• 2 cans chickpeas (garbanzo beans) drained, rinsed
• 2 Tbsp olive oil
• 1 tsp sesame oil
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 1 Tbsp sesame seeds

Cooking Directions

1. Preheat the oven to 375º
2. Rinse the chickpeas and place on a towel to dry.
3. Put in a single layer on a cookie sheet, bake for 45-60 minutes. Test one at 45 minutes, if it's still slightly soft in the middle, keep cooking. You want them crunchy.
4. While baking, combine the remaining ingredients .
5. When the chickpeas have come out of the oven, immediately toss in the oil mixture and serve warm or at room temperature.
6. Best if served that same day but can be kept up to 4 days in an airtight container.

Cucumber Salad

I'm so looking forward to the weekend.  I'm just sayin', things have been tough this week.

I want it to be fall. Yet it's still like 90º here. Ugh.

OK, enough complaining.  Recently we had our Labor Day party in our neighborhood and I was too hot and tired to actually bake anything.  So I threw this together and brought it.  This was easy, and heat friendly.  Nothing in here will melt or go bad from the hot weather, making it a perfect picnic food!

I found that it was even better the next day.  The vinegar really has a chance to soak in and get better and better.  Very healthy and "diet friendly", definitely one to remember.

Cucumber Salad

Recipe modified slightly from Betty Crocker

Ingredients

• 2 medium cucumbers, thinly sliced
• 1/2 pint grape tomatoes, sliced in half
• 1/3 cup cider or white vinegar
• 1/3 cup water
• 2 Tbsp granulated sugar
• 1/2 tsp salt
• 1/8 tsp pepper
• chopped fresh dill or parsley (optional)

Cooking Directions

1. Mix all the ingredients together in a medium sized bowl. Refrigerate and stir or shake periodically.
2. Keep refrigerated for at least 3 hours, overnight is best.

New York-Style Bagels

Breakfast at our house just got a little more interesting.  My daughter loves bagels and cream cheese in the morning, however, I am not a big fan of store bought bagels.  Having said that,  I don't feel so bad about giving her bagels after making them myself.  I know the idea of making your own bagels might not be appealing, but they are pretty easy.  They are only time consuming because you have to wait for the dough to rise. After that, it's a breeze.

I loved how chewy the texture was, just like you'd get from a New York bakery.  I'll admit that I've never been to New York, (I know, I'm going, hopefully sooner than later) but I have had New York-Style bagels before, and these tasted just like them.

My daughter is not a fan of flavored varieties, so I just made a plain bagel for her.  I honestly had to keep reminding myself that they were for her.  After all, she would not appreciate me eating them all. They were soooo good.

If you find yourself with a little extra time on Sunday, try to make some bagels.  They are quick breakfasts on busy weekdays. Also great for school lunches!

New York-Style Bagels

Recipe from Sophisticated Gourmet

Ingredients

• 2 tsp active dry yeast
• 1 1/2 tsp granulated sugar
• 1 1/4 cups warm water (you might need up to 1/4 more)
• 3 1/2 cups bread flour + more for kneading
• 1 1/2 tsp salt

Cooking Directions

1. Use 1/2 cup of the warm water to add the yeast and sugar to. Do not stir, just let it sit for 5 minutes. After 5 minutes you can stir it until the sugar dissolves.
2. Place the flour and salt in a large bowl, stir together and make a well in the middle and pour the yeast/sugar mixture into it. 
3. Pour half the remaining warm water, into the well. You're looking for moist but firm dough.  You might need to add all the remaining water or just a little of it, depending on where you live. I had to use it all. 
4. On a floured surface, knead the dough for about 10 minutes, adding in as much flour as needed to make the dough smooth and elastic yet stiff. 
5. Coat a large bowl in oil and then form the dough into a ball and coat it in the oil and then cover the dough with plastic wrap or a wet towel and let rise in a warm place for about an hour until doubled in size. 
6. Punch down the dough and let sit for another 10 minutes. 
7. Divide the dough into 8 even pieces. Shape each piece into a ball.  Now take each dough ball and using your hand, gently roll the dough ball on your work surface until you have a perfect little dough ball. Repeat with the remaining 7 dough balls. 
8. After shaping into balls, place on a lightly greased cookie sheet and cover to let sit for another 10 minutes. 
9. Preheat the oven to 425º
10. Get a large pot filled with water and bring to a boil. 
11. Use a slotted spoon or skimmer to lower several bagels into the water. Once they rise to the top, let them boil for 1 minute (2 for chewier texture), then flip over and boil for 1 minute (2 for chewier texture) then remove to the lightly greased cookie sheet. If you're going to top the bagels with anything, now's the time but you will need to put an egg wash over the bagels so the toppings will stick first. 
12. Bake for 20 minutes, until golden brown.
13. Cool on a wire rack. 

Alfresco Bean Salad

If there is one thing that is almost always in the refrigerator lately, this is it.  The great thing about it is that you can change it up to fit your mood or personal preference and the longer it stays in the refrigerator the better it tastes.

I had another very similar recipe that I made quite a few years ago that I referred back to in order to get this  recipe in line with my tastes.  Feel free to mix the veggies up to your liking and if you top it with cilantro right before serving, well it's just that much better.

I did a month of vegan eating in February and I practically lived on this recipe.  It's easy to throw together and have in the refrigerator when the snacking urge hits you.  I love anything with that vinegar tang to it and the crunch of the onion is perfect.  Not to mention the fiber and vitamins you get, I noticed that I felt less bloated and more energetic.  I attribute a lot of that to this salad, after all I did eat it at least once a day.

If you're feeling like you need a little healthy snack to improve your life, or just a quick side at dinner then you will love this salad. Oh, and it is bound to warm up sooner or later so this recipe is great for outside parties.

Alfresco Bean Salad
Recipe modified slightly from Taste of Home

Ingredients

• 1 can (16 oz) red beans (kidney), rinsed and drained
• 1 can (15 1/4 oz) whole kernel corn, rinsed and drained
• 1 can (15 oz) garbanzo beans (chickpeas), rinsed and drained
• 1 can (15 oz) black beans, rinsed and drained
• 1 small container cherry tomatoes, quartered and seeded
• 1 cup coarsely chopped fresh cilantro
• 1/2 large red onion, diced

Vinaigrette

Modified from here

• 1/2 cup apple cider vinegar
• 1/3 cup vegetable oil
• 2 Tbsp sugar
• 2 Tbsp Franks Red Hot
• 1/2 tsp chili powder
• Salt and Pepper to taste

Directions

1. Mix all the ingredients in a large bowl.
2. Top with the vinaigrette. Stir to incorporate thoroughly.
3. Refrigerate for a couple of hours before serving for best taste. 

White Bean Soup

You are looking at the soup that helped make my vegan attempt during the month of February, doable. It is totally delicious and creamy.  I would eat this soup any day of the week, the fact that it's vegan just makes it that much more appealing to me.

You can choose to mash the beans a lot or a little to give the texture that you prefer.  I happen to love beans whole so I just left them that way. I didn't have much experience with fennel before this soup but I plan to use it much more now.  I loved the flavor and texture that it added.  Same goes for the Rosemary, don't skip it!

I have nothing bad to say about this recipe.  It makes quite a bit but it keeps very well in the refrigerator.  I ate it every single day until it was gone and I never got tired of it.  Loved it!

White Bean Soup

Recipe from Bread & Wine by Shauna Niequist 

Ingredients

• 2 whole shallots, sliced
• 1/2 pound carrots, sliced thin on the diagonal
• 1 bulb fennel, sliced (I couldn't find one so I left it out)
• 4 celery ribs, sliced on the diagonal
• Olive Oil
• Rosemary, chopped
• 6 cans white beans in liquid (cannelloni or great northern(
• salt and pepper to taste

Cooking Directions

1. In a large stockpot, add some olive oil and soften the shallot over medium heat. 
2. Add carrots, fennel and celery and cook for about 10-15 minutes. 
3. Add the beans with their liquid and some chopped rosemary (to taste) 
4. Cover and cook for 20 minutes at a gentle boil. 
5. Salt and pepper to taste
6. Cook for an additional 20 minutes or longer.  Just before serving use a potato masher or the back of a spoon to squish some of the beans.  You can also puree it in a blender if you want it smoother. 

Some optional toppings: 

Basic Balsamic Vinaigrette: Spoonful of Dijon, a few Tbsp of balsamic and about 1/4 cup of olive oil with some salt and pepper to taste.  Shake and drizzle over soup. 

Or/And

Cut some ribbons of Prosciutto, Parmesan curled into strips and chopped Rosemary. 

Sesame Peanut Noodles

I guess I'm on some sort of Asian food craving thing huh? This is another vegan recipe in case you're wondering.  I'm getting close to finishing my month of vegan eating and I have begun to stray quite a bit.  So, with that being said, meals like this help me stay on track.  It's delicious and easy and it makes you feel like you're eating a full meal even though there isn't any meat here.

If you're looking for a saucy type of recipe then you might want to double the sauce below because the regular portion size just barely clings to the noodles.  I found it to still be very flavorful and if I do double the recipe next time I'm not sure I would add ALL of it, just keep adding until you get the consistency you desire.

The flavor is awesome.  I happen to love Cilantro but you could omit it if you don't.  The bean sprouts add a yummy crunch and the Cilantro gives it a freshness that I love.  The peanut taste is perfect and not too overpowering.  I served mine at room temperature but it keeps well in the refrigerator as well.

Great meatless meal idea here. 

Sesame Peanut Noodles

Recipe from Nigella Express page 261

Dressing Ingredients

• 1 Tbsp sesame oil
• 1 Tbsp garlic-infused oil
• 1 Tbsp soy sauce
• 2 Tbsp sweet chili sauce
• 2 Tbsp lime juice
• 1/3 cup smooth peanut butter

Salad Ingredients

• 1 1/4 lbs cooked noodles
• 2 cups bean sprouts, rinsed
• 1 1/2 cups snow peas
• 1 medium red pepper, seeded and cut into small strips
• 2 scallions, finely sliced
• 1/4 cup sesame seeds
• 1/4 cup fresh cilantro

Cooking Directions

1. Begin by making the dressing. Use a small bowl or a jar with a lid to add the dressing ingredients. Shake or stir until well combined.
2. Place the noodles, bean sprouts, snow peas, sliced red pepper and sliced scallions into a bowl.
3. Pour the dressing over the noodle mixture and mix until thoroughly covered.
4. Sprinkle with the sesame seeds and cilantro.
5. Store or serve

Banana-Blueberry Muffins

I'm in the middle of a month long vegan attempt.  I say attempt because I'm not very good at being a vegan but so far I've been doing pretty well.  I'm also happy to say that I have had some nice weight loss and that has made it easier to continue. 

One thing I've enjoyed in the mornings are muffins.  I made some blueberry muffins early on and then I made these and I love them.  The thing about vegan recipes is that sometimes they can turn out try.  I've been lucky and both muffin recipes I made were totally moist and delicious.  This recipe is dense and full of flavor.  I think adding the dish of water to the oven while cooking really works. 

You're going to love this muffin regardless of whether you're watching your diet or not.  Moist, and full of flavor.  What more could you want? 

Banana-Blueberry Muffins

Recipe from examiner.com

Ingredients

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp baking soda
• pinch of cinnamon
• 3 ripe bananas, mashed
• 1 cup sugar
• 1/4 cup canola or vegetable oil
• 1/4 tsp vanilla
• 1 cup fresh or frozen blueberries (defrosted and rinsed)

Cooking Directions

1. Preheat the oven to 325º
2. Place an oven safe dish of water in the cold oven, about 2 inches of water.
3. Line a cupcake tin with cupcake papers, 12 total.
4. In a large bowl mix together the flour, salt, baking soda and cinnamon.
5. In the bowl of your stand mixer add the bananas, sugar, oil and vanilla.
6. Slowly incorporate the dry ingredients into the wet ingredients a little at a time until combined.
7. Stir in the blueberries by hand so they won't break as much.
8. Fill each cupcake paper with equal amounts of batter and bake for about 25-30 minutes. Check for doneness using a toothpick in the center, when it comes out clean they are done.

Lo Mein with Sugar Snap Peas and Carrots

Sometimes I just have a major craving for Lo Mein.  I'm usually way to lazy to actually go out and pick some up.  I was totally thrilled to see a vegan version of it in a cookbook I borrowed from the library and knew I had to try it. The only bad part about this recipe is that now I know Oriental Ramen noodles are vegan.  This is bad because I know how bad they are and yet seeing them in this recipe was basically giving me permission to eat them.  So I did.  I had to.  For experimental purposes of course.

I'm happy to report that this recipe is delicious.  It doesn't hurt that it has my weakness in it (Ramen noodles) but it also has all the veggies I like.  I have to tell you that the original recipe calls for tofu and not as much sugar snap peas, but I'm not a huge fan of tofu so I left it out.  You can do that as the cook, customize what you're making to suit your tastes.  :)

You could easily modify this recipe to fit your carnivorous tastes by adding chicken, beef or shrimp so feel free to make it your own.

Lo Mein with Sugar Snap Peas and Carrots

From Good Housekeeping The Family Vegetarian Cooking page 136

Ingredients

• 2 packages (3 ounces) Oriental flavor ramen noodles
• 2 tsp vegetable oil
• 6 ounces (2 cups) sugar snap peas, cut into 1" pieces
• 3 green onions, cut into 2" pieces
• 1 package (5 ounces, 1 1/2 cup) shredded carrots
• 1/2 cup bottled stir-fry sauce
• 3 ounces (1 cup) fresh bean sprouts, rinsed and drained

Cooking Directions

1. Heat a large pot of water to boil over high heat. Add ramen noodles but reserve the seasoning packets, cook for 2 minutes. Drain the water but reserve 1/4 cup of the cooking water.
2. Meanwhile in a 12 inch skillet, heat the oil over medium high heat, or until very hot. 
3. Add the peas and green onions, cook until they are tender crisp (3 to 5 minutes).
4. Stir in the carrots, stir-fry sauce, and 1 ramen noodle flavor packet to taste depending on how much salt is in the stir-fry sauce. Cook until the carrots are tender, about 2 minutes. (Discard remaining flavor packet or save for another use). 
5. Save some bean sprouts for garnish at the end. 
6. Add the noodles and the reserved cooking water and bean sprouts and cook for 1 minute, while stirring. 
7. Sprinkle with remaining bean sprouts and serve. 

Chocolate Cake With Coffee Ganache

What better way to say "I Love You" then chocolate cake? Especially if your loved one doesn't do Dairy or eggs!  I was surprised by this cake because I expected it to taste different somehow but it tastes exactly like a regular chocolate cake!  You can't tell a difference AT ALL!  I promise you, I consider myself to be somewhat of a chocolate expert. 

You are witnessing the reason my weight loss has slowed tremendously this month.  This darn cake!  It's so moist and chocolaty.  The apricot preserves on top and then the ganache are more then I can take.  I simply must get rid of it.  So I'll probably just eat the whole thing while watching the Olympics. :)

If your Valentines Day plans call for chocolate this year, you should consider this cake.  The cake is delicious and the apricot and chocolate ganache is such a perfect taste combination.  I just love it. 

Oh, and if you don't like coffee don't worry.  I don't drink coffee and I still love this cake.  The coffee just makes the chocolate taste even better.  Not a strong coffee flavor at all, can't taste it at all in the cake and only slightly in the ganache. 

Chocolate Cake With Coffee Ganache

Recipe from The Vegan Table by Colleen Patrick-Goudreau page 146

Ingredients

• 1 1/2 cups unbleached all-purpose flour
• 3/4 cup granulated sugar
• 1/2 tsp salt
• 1 tsp baking soda
• 1/4 cup unsweetened cocoa
• 3/4 cup non-dairy milk
• 1/2 cup black coffee or espresso
• 1/3 cup canola oil
• 1 Tbsp white distilled vinegar
• 1 tsp vanilla extract

For Glaze

• 1 cup apricot preserves or jam
• 2 Tbsp water

For Ganache

• 2 Tbsp cocoa powder
• 3 Tbsp confectioners sugar
• 2 Tbsp black coffee or espresso
• 2 Tbsp non-dairy, non-hydrogenated butter (such as Earth Balance)

Cooking Directions

1. Preheat the oven to 350º
2. Spray an 8 or 9 inch round cake pan, or a springform pan with cooking spray and set aside. 
3. Sift the flour, sugar, salt, soda and cocoa in a large bowl.  Make a well in the center of the dry ingredients. 
4. Mix the milk, coffee, oil, vinegar and vanilla together and then pour into the well you made. 
5. Mix the ingredients together until smooth. 
6. Pour the batter into the prepared pan and bake for 30 minutes. 
7. Let cool completely. 
8. For the glaze: Use a small sauce pan to bring the preserves and water to a slow boil and let cook until the preserves are thickened and cling to the spoon.  This took me about 5-10 minutes. 
9. Meanwhile start the ganache by combining the ingredients and putting them in a double boiler over medium-low heat to slowly melt and combine.  Stir often. 
10. Pour the warm preserve glaze over the top of the cake and use a knife to spread it around over the top. 
11. Next slowly pour the ganache over the top of the preserves, use an off set spatula to spread it around over the top.  
12. Serve the cake immediately or refrigerate until ready to serve. 

Blueberry Muffins (Vegan but you'd never know it)

This recipe surprised me.  Not because it's vegan but because my daughter loves them!  My daughter is such a picky eater and yet she still loves them.  I couldn't be happier.

Some people ask me what vegan actually is, so here's a short description and it can change depending on personal preference. Vegan's don't eat dairy (including eggs) or meat.  Some vegan's don't eat oil and some people just try not to have sugar either.  So there  you have it, you'll notice by the recipe below that there aren't any eggs or butter in this recipe.  I used frozen blueberries which is why mine sort of had a blue tinge of color, if you use fresh berries that won't happen as much.

The muffins had ton's of blueberry flavor, they were moist inside and golden brown with a little crunch from the sugar on top.  I love them and so does my husband.  I usually include one in my daughter's lunch or for a quick breakfast when we're on the run.

I hope you'll give these a try even if you aren't vegan, you'd be surprised by how many things you probably already eat that would be classified as vegan foods. :)

Vegan Blueberry Muffins

From Good Housekeeping's Family Vegetarian Cooking page 23

Ingredients

• 1 cup old fashioned oats
• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup brown sugar, firmly packed
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/4 cups unsweetened non-dairy milk (I used almond/coconut)
• 1/4 cup unsweetened applesauce (I used cinnamon)
• 3 Tbsp canola oil
• 1 tsp vanilla extract
• 2 cups blueberries (I used frozen)
• 1 tsp granulated sugar

Cooking Directions

1. Preheat the oven to 400º
2. Put 12 muffin cup liners in a muffin tin.
3. Use a food processor to grind up the oats into a fine power. 
4. Add the ground up oats to the bowl along with both flour's, brown sugar, baking powder, baking soda and salt.
5. In a small bowl use a fork to combine the non-dairy milk, applesauce, oil and vanilla extract.
6. Now add the wet ingredients into the dry and mix until moist.
7. Add the blueberries and incorporate well.
8. Scoop the batter into the prepared muffin tin, the cups will be very full.
9. Sprinkle the sugar over the tops of the muffins.
10. Bake for 23-25 minutes. Muffins are done when a toothpick inserted into the middle comes out clean. 
11. Remove to a wire rack to cool. 

Skinny Shake

If you're anything like me, you're trying to find ways to get your chocolate fix without eating a cupcake or candy bar. OK, that might just be me.

I'm attempting to stay off sugar for a while.  Not forever, just until I don't require it during the day or at dinner.  It's been my one and only true addiction.

So back to this skinny shake. This does require a blender or in our case a NUTR-bullet.  So quick and easy and best of all it totally takes care of my chocolate craving.  The post I used for this shake said it tasted like a Frosty.  I wouldn't go quite that far but it does taste good and you don't have to feel guilty about it. Definitely worth washing the blender.

Skinny Chocolate Shake

Modified slightly from Anastasia Young via Facebook

Ingredients

• 15 ice cubes
• 1/3 whole banana
• 1/2 tsp vanilla extract
• 3/4 cup almond milk (unsweetened)
• 1 - 2 tsp unsweetened cocoa
• 1 Tbsp honey

Cooking Directions

1. Mix all ingredients in a blender until smooth.

Spinach and Tomatoes

How was your nice long weekend?

Do anything fun?

Are you still eating leftovers? Well we are but that's because we had Thanksgiving on Saturday so they are still welcome and we're not sick of them yet.

I hate to even call this a recipe because there are only two main ingredients involved.  A while ago my friend Amanda came over and had dinner with me.  One dish we made took like 5 minutes and was very good.  Also, please note the nice Christmas colors here.

It's as simple as opening a bag of fresh spinach and a can of diced tomatoes.  Seriously, that's it.  OK, well there are some other minor ingredients.  You can cook the spinach until it's totally wilted or you can barley heat it at all, it's up to you.

Spinach and Tomatoes

• 1 bag fresh spinach
• 1 can (15 oz) diced tomatoes
• Olive Oil for the pan
• 1 clove fresh garlic, minced
• salt and pepper
• Parmesan cheese for garnish if desired

Directions

1. In a large skillet add some olive oil, about 1 Tbsp or so. Add the garlic and sauté briefly. 
2. Add the can of tomatoes and cook until heated through. 
3. Dump in the bag of spinach and stir around.  Cook until desired doneness. The longer you cook it the more wilted the spinach will become. 
4. Salt and pepper to taste. 
5. Garnish with Parmesan cheese if desired. 

Baked Kale Chips

 Seems Kale has been pretty popular these days, it makes an appearance in most green smoothies and people are definitely trying to find a place for it in their everyday meals. I've discovered that in a smoothie I can't even taste it, but it does give it it's green color.  I put it in several of my soups last winter.  This year I wanted to try the Kale Chip that I've been hearing so much about.

I was surprised at how crispy they got, I can see how people really can substitute these for some other veggie crisps.  I did enjoy them although could only eat a small amount because I'm not familiar with eating kale routinely and there's no avoiding the flavor here. The crispy edges added a nice nuttiness to the flavor that I enjoyed.  They don't really keep very well, they sort of lost their crispiness overnight so I'd just make as much as you think you can eat that same day.

Very glad I tried these, I can see how they can fix up an craving for a crunchy salty snack when you're trying to avoid potato chips.  Very good alternative.

Baked Kale Chips
Recipe from AllRecipes

Ingredients

• 1 bunch Kale
• olive oil

Directions

1. Preheat the oven to 350º
2. Line a jelly roll pan or cookie sheet with parchment paper or tin foil. 
3. Cut the kale into bite sized pieces, removing the thick stem.  Wash and dry thoroughly. 
4. Spread the kale into a single layer and drizzle oil over the top until they all have a little oil on them.  I used my hands to try to get the oil spread evenly on each piece. 
5. Bake for 10-15 minutes, be careful to check frequently to ensure the ends of the kale aren't getting burnt.  
6. Salt immediately after removing from the oven if you desire. 

Refrigerator Dill Pickles

In an attempt to find ways to use all the cucumbers from my garden, I've been pickling. I've already shown you the bread and butter recipe I found, which I LOVE.  These are a dill refrigerator variety.  That means they aren't put through the normal canning process and must stay in the refrigerator for preservation.  The plus side is that they are done relatively quickly (10 days), the minus side is that we're in a rush to eat them before they need to be tossed.

I love all pickles, in fact I love (almost) all things pickled.  I know, I'm a little weird like that.

These pickles have a hint of sweetness, not overpoweringly but you can definitely taste it. I actually chose not to make mine spicy as the original recipe calls for because I knew I'd be giving them to my daughter.  I thought they were delicious.  A very nice change from the kind you buy from the store but still definitely dill.  You also get a good amount of garlic taste, if your crowd isn't all eating these you might want to sneak a mint. :)

I hope you'll give them a try.  It's a great tasty way to use up some garden cucumbers.

Refrigerator Dill Pickles
Recipe from allrecipes

Ingredients

• 12 - 3 to 4 inch pickling cucumbers
• 2 cups water
• 1 3/4 cup white vinegar
• 1 1/2 cups chopped fresh dill weed
• 1/2 cup white sugar
• 8 cloves garlic, chopped
• 1 1/2 Tbsp coarse salt
• 1 Tbsp pickling spice
• 1 1/2 tsp dill seed
• 4 sprigs fresh dill sprigs

*Add 1/2 tsp red pepper flakes to make these spicy

Directions

1. In a large bowl, combine all the ingredients and stir together.  I cut my cucumbers in quarters length wise but the original recipe doesn't say to do so. Let sit for 2 hours until the sugar and salt have dissolved. 
2. Use 3 - 1 1/2 pint wide mouth jars.  Place 4 whole (or cut up) cucumbers in each jar. Pour the liquid over the cucumbers to cover them.  Add 1 sprig of fresh dill to each jar. Seal each jar and let sit for 10 days before eating. Use within 1 month. 

Restaurant Style Salsa

Looking for a classic dish to bring to any party or just to have on hand?  You can't go wrong with this recipe. Loads of flavor and so easy to put together.  I used mine on nacho's but try adding some to a casserole or slow cooker meal.  

When I brought this to a friends party not long ago, we all sat around the table and just tore through a bag of chips and this salsa.  Then dinner was served......and we weren't hungry anymore. 

This salsa is exactly what  you might think of when you are at a Mexican restaurant, it's not the tomato sauce-y kind but more of a fresh tomato taste.  It's essential to let the flavors blend for at least an hour in the refrigerator.  So good, it will be a favorite.

Restaurant Style Salsa
Recipe from The Pioneer Woman

Ingredients

• 1 can (28 oz) whole tomatoes with juice
• 2 cans (10 oz) Rotel tomatoes
• 1/4 cup chopped onion
• 1 clove garlic, minced
• 1 whole jalapeño, seeded, quartered and sliced thin
• 1/4 tsp sugar
• 1/4 tsp salt
• 1/4 tsp ground cumin
• 1/2 cup cilantro, or more to taste
• 1/2 whole lime, juiced

Directions

1. Use a large food processor (12 cup) or do this in batches. 
2. Add all the ingredients into the food processor and pulse about 10-15 times. 
3. Refrigerate for at least 1 hour. 

Bread and Butter Pickles

With the current bounty in our garden I've been on the search for recipes, and as soon as I found this one I jumped on it and made it immediately. My husband and I both love bread and butter pickles.  We put them on sandwiches and eat them right out of the container.  They are both sweet and savory, and have remained crunchy in the refrigerator for a week.  They are almost gone, and I will make more.

If you're not sure if you like this type of pickle, it's sort of a hard flavor to describe.  You get the vinegar flavor but it's sweet also, the celery seed definitely adds another layer of flavor but isn't overpowering. The onions aren't strong at all, they mesh perfectly with the cucumbers. The turmeric turns the pickles the golden color. 

This recipe is nice because unlike dill pickle recipes, you can have these in about 24 hours. If you're impatient like me, this is heaven.

I will make sure to have a container of these pickles in my refrigerator at all times this summer.

Bread and Butter Pickles

Recipe from Brown Eyed Baker

Ingredients

• 5 1/2 cups (about 1 1/2 pounds) thinly sliced cucumbers
• 1 1/2 Tbsp kosher salt
• 1 cup thinly sliced sweet onion
• 1 cup granulated sugar
• 1 cup white vinegar
• 1/2 cup apple cider vinegar
• 1/4 cup light brown sugar
• 1 1/2 tsp mustard seeds
• 1/2 tsp celery seeds
• 1/8 tsp ground turmeric

Cooking Directions

1. Combine the sliced cucumbers and the salt in a small bowl. Refrigerate for 1 1/2 hours. Drain the water, rinse well and return to the bowl.
2. Add the onion slices and mix well.
3. Combine the remaining ingredients in a medium saucepan and heat to a simmer over medium heat, stir until the sugar dissolves.
4. Pour the hot vinegar mixture over the cucumber and onions and let sit for 1 hour.
5. Refrigerate for 24 hours in a covered bowl.
6. Keep in an airtight container for two weeks.